Saturday, June 26, 2010

Fried Eggs and Salsa

This is my new favorite meal for breakfast, fried eggs topped with grated cheese and salsa on baked biscuits. I can only eat 1 piece of biscuit with 2 fried eggs and lots of salsa. I really love it! I don't eat it daily though because of the eggs. I eat multi-grain cereal if I don't prepare this. If you love salsa on your eggs, you better try this.

Saturday, June 19, 2010

Curried Shrimp 'N' Broccoli Bites

I had fun preparing this recipe. This Curried Shrimp 'N' Broccoli Bites are perfect for appetizers. It consists only 31 calories per appetizer and it tastes good. If you don't have enough time to prepare, you can prepare when you get the chance. If you wish, wrap the shrimp around the broccoli up to a day ahead and refrigerate. Then, brush the shrimp with the margarine mixture and steam just before serving.(Wok Cuisine Recipe Book)

18 large fresh or frozen shrimp in shells
12 to 16 ounces broccoli
1/2 tsp lemon-pepper seasoning
2 tbsps margarine or butter
1 tsp curry powder
1/2 tsp garlic salt
1/4 tsp paprika
Dash ground red pepper

Thaw shrimp, if frozen. Peel and devein shrimp. Set aside.

Cut the broccoli into 18 flowerets, leaving a 1-inch stem on each floweret (reserve remaining broccoli for another use). Sprinkle with lemon-pepper seasoning. Set aside.

In a small saucepan melt the margarine or butter over low heat. Add the curry powder, garlic salt, paprika, and ground red pepper. Cook and stir for 1 minute to blend flavors. Set aside.

Wrap 1 shrimp around each broccoli stem. Secure both ends of shrimp to broccoli with a wooden toothpick. Brush each shrimp with some of the margarine mixture.

In a wok, place a steamer rack over water. Bring water to boil over high heat. Place the shrimp-broccoli pieces on the steamer rack. Cover and steam for 8 to 10 minutesor till broccoli is tender and shrimp turn pink. Using tongs or chopsticks, remove the shrimp-broccoli pieces from the rack. Serve immediately. Makes 18 appetizers.

Nutritional information per serving: 31 calories, 4 g protein, 1 g carbohydrate, 2 g fat (0 g saturated), 28 mg cholesterol, 122 mg sodium, 91 mg potassium.

Saturday, June 12, 2010


Hi guys! This is my first post that I embed a video of how to cook the recipe. Below is Foodtrip28's video of the Tahong with Sabaw. His videos inspired me much and I want to make some for my food blog too. I'll probably use English as the language to be used since he is using Tagalog. Anyway, more power to Foodtrip-ph.

For this Tahong recipe, you will need: chopped ginger, tomato, onion, celery (stem and leaves chopped and set aside separately), chili leaves (optional), water (about a cup), fish sauce, pepper to taste and tahong. Sautee the first four ingredients on hot cooking oil (except the celery leaves). Cook till tender-crisp. Add the shells or tahong; stir. Add water and let it boil. Add fish sauce, pepper and simmer for about 10 minutes or till shells are cooked. Then add the leaves and heat it for about a minute or till heated through. Serve with cooked rice.

Saturday, June 5, 2010

Buko Juice

Thanks to Olga for the Buko(coconut) juice recipe. We filipinos love coconut. We eat the meat and drink the fresh juice. We also love to add other ingredients to make it more tasty. The picture above shows the mixture of the canned coconut juice with coconut meat, nata de coco cubes, condensed milk and sugar to taste. Of course, ice cubes were added too. It was good and refreshing!