Another awesome recipe from Jeff P. :-)

Thanks Jeff!

INGREDIENTS:

4 firm bananas, peeled
6 tablespoons melted butter
1 teaspoon curry powder
2 cups crushed cornflakes
Sugar, for sprinkling, optional

PREPARATION AND PROCEDURE:

Preheat oven to 450 degrees F.

Halve the bananas lengthwise, then crosswise. In a bowl. mix the butter and curry powder.
Dip the bananas in the butter, coat well. Roll the bananas in the cornflakes until completely coated. Sprinkle with sugar, if desired.
Place bananas in a greased baking dish and bake for 10 minutes.

Another contribution from Jeff P. :-)

One thing I love about cooking is that you can experiment and diversified a dish. This dish from Jeff is an example of ‘east meets west’ :-) I’m sure this will be good with Korean barbecue :-)

INGREDIENTS:

2  large pkg coleslaw blend
1 can (11oz) mandarin orange segments, drained
1/2 cup catalina dressing
1/4 cup Miracle Whip salad dressing
2  tbs soy sauce
1/2 cup honey roasted peanuts

PREPARATION AND PROCEDURE:

Toss coleslaw and oranges in large bowl. Mix dressings and soy sauce in small bowl. Pour dressing mixture over coleslaw mixture; toss gently until well coated.
Cover and refrigerate 1 to 2 hours or overnight.
Makes 12 servings, 1 cup each.

First of all I would like to welcome Jeff P. and thank you for joining cca Stardust Cafe!

Here’s his first contribution :-)

“Delicious with grilled chicken or fish!” – Jeff

INGREDIENTS:

1  cup diced fresh pineapple
1  cup peeled, diced mango
1  cup diced tomatoes
1/4 cup thinly sliced green onions
2  tbs vegetable oil
1  tbs chopped fresh cilantro
1  tbs soy sauce
1  tbs fish sauce
2 tsp finely minced ginger root
1  small jalapeno, finely chopped
2  rice vinegar
1  tsp minced garlic
1 tsp honey
PREPARATION AND PROCEDURE:

Combine all ingredients. Cover and chill. (If fish sauce isn’t available, substitute soy sauce.)

I have to give credit to the site Pinoycook.net for this awesome recipe. For a long time I’ve been looking for the recipe of this Korean fastfood chain in the Philippines called Kimchi. My family and I love their Korean beef stew. My aunt actually have the recipe and has been cooking this dish for years, especially during Sunday dinners. Unfortunately I forgot to ask her about the recipe before I came here to the States. I don’t know why I have not done this before….like searching the net? duh. So last night, I searched and found the recipe that I’ve been looking for. Made it last night for dinner and the result was great! My husband and I enjoyed it so much. Many thanks to Pinoycook!

To view this awesome recipe, you must go to the site: PINOY COOK – Korean Beef Stew

I made this dish for dinner last night and I don’t know how to call it, so for the meantime, let’s call it Mina’s Mini Meatballs, hehe.

This dish was just an experiment and it turned out to be good eats (well at least for me and Kit, hehe). I didn’t know what to cook last night so I raided my pantry and the fridge, saw an ingredient that i haven’t used for months and asked myself: “hmmm what can I do with these dried chinese mushrooms?”. In the Philippines we called it ‘Tenga ng Daga’ (or mouse ears, because of the resemblance)here they call it, black fungus or chinese black mushrooms. You can find it in the Asian isle of your supermarket. They’re dried mushrooms so you have to soak it first with water.

We had the meatballs with garlic fried rice (recipe below)

INGREDIENTS:

1/4 lbs. ground pork

1/4 lbs. ground beef

2 cloves of garlic, smashed and finely chopped

1 carrot, finely chopped (use the food processor)

2 green onions, chopped

1/2 cup of dried black fungus/ dried chinese black mushrooms…soak in water and finely chopped

2 teaspoons sesame oil

1 teaspoon Lee Kum Kee  Chilli Garlic sauce

1 egg, slightly beaten

salt and pepper to taste

oil for frying

PREPARATION AND PROCEDURE:

Heat the cast iron pan (or any kind of pan, i just love using my trusty cast iron pan) and add the oil about 1/4 inch deep.

In a bowl mix all the ingredients (with your hands). To test the taste, scoop a small portion and test fry it. If the mixture suits your taste, go ahead and form the balls (if not, of course adjust the seasonings). With a measuring spoon (1 tablespoon), scoop a mixture and form the balls.

Fry the balls until they’re golden brown and delicious :-)

Use paper towels to drain excess oil.

Serve with garlic fried rice and as for dipping sauce, I combine the mixture of lemon and soy sauce.

DIPPING SAUCE:

a mixture of lemon juice and soy sauce (adjust each of the ingredients to your taste)

GARLIC FRIED RICE

2-3 cups of cooked (fluffy) plain white rice

2 strips of bacon, sliced into small pieces

3-4 cloves of garlic, smashed and finely chopped

3 stalks of green onions, chopped

2 eggs, beaten ( cook omelete style, then slice into small squares)

soy sauce

salt and pepper to taste

In a wok or any pan (in my case I used my cast iron pan…again, hehe). Add the bacon to render the fat. Push the bacon pieces to the side of the pan and brown the garlic with the bacon drippings. Add the rice, mix it well with the garlic and bacon. Continue mixing until there’s no lumps of rice found. Add a dash or a couple of dashes of soy sauce (to your taste). Mix in the green onions and the cooked eggs. Mix it for a couple of minutes until everything is incorporated. Add salt and pepper to taste. If the rice is salty enough for you, skip the salt, just add the pepper (black ground pepper).

This is my version of the all-time Filipino favorite dish. I use pork instead of beef for my Nilaga, because beef tends to make this dish really greasy, and we don’t want that. But there’s a solution for the beef lovers; cook this dish ahead of time, let it cool down and then put in the refirgerator for an hour or overnight (if you prefer). Skim off the solidified grease/oil with a slotted spoon. Re-heat and you’re good to go :-)

I think the orginal version of Pork Nilaga has ginger slices. I didn’t use any ginger to this dish.

INGREDIENTS:

1/2 kilo pork, cut into serving portions

2 small onions, chopped (or 1 medium)

3 slices of bacon, cut into serving portions

2 spanish chorizo sausages, cut into serving portions (this is optional)

2 medium sized potatoes, cut into serving portions

1 small Napa cabbage (or chinese cabbage) or half of a big napa cabbage, shredded, about 1/2 inch

water

salt and pepper to taste

*If you wanna use whole peppercorns…use about 1/4 to 1/2 teaspoon.

PREPARATION AND PROCEDURE:

In a pot, put all the ingredients except for the Napa cabbage. Season it, then with your clean hands mix the ingredients, to incorporate the flavors of the bacon and sausage. Let it stand for about 10-15 minutes in the refrigerator. Add water to cover the meat and the other ingredients. Then proceed to boiling (uncovered). When the big bubbles start to appear, mix the ingredients (to break the meat from sticking to each other), then turn your heat to low to start the seamering process, cover the pot. Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. This process is the most important part…it’s time consuming, but believe me, your patience will be rewarded.

When the meat is tender, add the cabbage, and season to taste. Do not overcook the green vegetables.

As a condiment I use a mixture of soysauce and lemon.

 

A very popular drink especially with the ladies(Carrie Bradshaw’s favorite
cocktail hehe)

INGREDIENTS:

4 parts Citron Vodka
2 parts Cointreau or Triple Sec
1 part Lime juice (preferably fresh)
2 parts Cranberry juice

Shake and strain into a chilled cocktail glass.
Garnish with a lime wedge.

*detailed measurements/amount:
2 tablespoons of Vodka
1½ tablespoons of Cointreau (Triple sec)
1½ tablespoons of Cranberry juice
2 teaspoons of freshly squeezed lime juice
crushed ice
twist of lime

PROCEDURE:

Combine the Vodka, Cointreau, cranberry juice, lime juice and crushed ice in a
cocktail shaker. Gently shake and strain into a cocktail glass. Garnish with a
twist of lime.

This mix serves 1 :-)

INGREDIENTS:

1/2 mango, peeled and sliced
1 orange, peeled and sectioned
1 kiwi, peeled
sparkling mineral water

PROCEDURE:

Process the fruit in a juicer. Pour the juice in a large glass and fill to the
top with sparkling water and serve.

It’s just coffee with milk!

INGREDIENTS:

4 coffee measures of ground coffee
1 cup (8 oz.) water
¾ cup milk
sugar to taste

PROCEDURE:

Brew coffee. Heat milk, almost to a boil. Pour coffee and hot milk, preferably
simultaneously, into large cups or mugs. Sweeten to taste. If you like the
frothy finish that traditional steam infusers give to café au lait, whirl the
hot milk in a blender (or use a whisk or hand mixer) before filling cups.

One of my husband’s favorites. I usually make this during summer when it’s hot
and humid. This dish is very light and refreshing. Even though it’s light, we
sometimes just have it as our main dinner,coz several pieces will fill you up!.
This is my variation for a japanese maki…a definitely good eats!

INGREDIENTS:

-nori wrappers (you can get these in the supermarket or japanese specialty
stores)
-crab sticks,cut into 3 lengthwise(you can get these in the frozen seafood
section of your supermarket)
-cucumber,peeled, seeded and cut into strips
ripe mango, peeled and cut into strips
-tuna salad (see below for the ingredients)
-wasabe
-1/4 cup kikkoman soy sauce with some lime or lemon juice or kalamansi juice
(this is your dipping sauce)
-mayonnaise
-cooked rice
-japanese bamboo mat

TUNA SALAD:
1 can tuna in brine,drained
1 small onion chopped(optional)
several scoops of mayonnaise
salt,sugar and pepper to taste

PROCEDURE:

Mix all the ingredients for the tuna salad, set aside and chill. Then, prepare
the rest of the ingredients. On a bamboo mat, lay one nori wrapper, scoop some
rice and flatten it leaving at least one inch at the end. Then arrange the
filling: line some crab sticks, then the cucumbers, then the tuna salad, then
the mangos. You can also dab some wasabe. Then start rolling the wrapper with
your bamboo mat. After making a roll, cut into serving pieces,dab some
mayonnaise on top of each roll. Serve with dipping sauce and wasabe.