Kare-Kare (Filipino Oxtail Stew)

Kare-Kare is a Filipino peanut-based stew with a variant of vegetables, stewed oxtail, and occasionally tripe.  This is very popular on grand celebrations and gatherings. It is considered a special dish for a special occasion. So we rarely eat this. Especially for migrants who have settled in limited or non-Asian demographic locations. For those who have a peanut allergy, please stay away from this dish. I wish I could make it peanut-free for people with allergies, but it wouldn't taste as good.  So I do apologize for that. 

Bento Idea: Chicken Vegetable Spring Rolls

One of our cravings is Spring Rolls. This one's made of shredded cabbage, ground chicken, green onions, and grated carrots.  All wrapped up with whole wheat flour wrapper. Saute all fillings and seasoned with salt and pepper or oyster sauce to taste. Serve it either with ketchup or sweet and sour sauce.

Pork and Chicken Afritada

Having little picky eaters at home is no fun.  I'm mostly stressed planning menus for the week because I would have to consider what they don't eat.  Most of the time, I end up modifying menus online according to my kids preference.  But since I started cooking more frequently, I noticed the decline on their pickiness.  They became more accepting towards new food, and developed positive attitudes towards trying them even before saying no.  That is absolutely amazing!  Believe it or not, but my girl has learned to eat veggies one day at a time.  Her list of veggies are getting longer each week.  And my boy has longer lists of favorite dishes in 6 months now.  Isn't that wonderful?

Menudo

Menudo is a very famous dish.  I think it originated from Latin countries, and have a lot of variations over time.  This dish that I am featuring is a Filipino-version.  I learned it from my mom, who's learned several known dishes from all over the world.  I might feature some of her dishes here soon.

Menudo

A Sunny PHO' Sunday

Weekends are the days we usually explore different cuisines.  

Since today was a beautiful fine Sunday, 

we decided to head for Pho as our lunch treat after Church.

Here are some of our favorites at Pho Vietnamese Restaurant.

Charbroiled Beef, Meat Ball & Shrimp Cake
served with Steamed Rice.

This dish was my son's favorite meal.  He asks for this every time
we dine in.  But he gets to split it with his sister too.  My daughter loves the
meatball with her noodles once the soup was all gone.

Charbroiled Pork, Meat Ball, Eggroll served with
Vermicelli.

This is one of my favorite dishes there.  Vermicelli satisfies my appetite
when we're craving for Vietnamese cuisine.  This is a large bowl
and I split it with my husband.  It's a big bowl so better share it than
leave with such a full tummy.

Hu Tieu Tom Thit is a shrimp and pork noodle soup
 served with clear noodles.

This is my daughter's share of the soup sans all the shrimps, pork slices
and garnishings.  The soup has been split into four already before
I could even get a nice picture. 

Exploring Korean Dishes

My husband is craving for Korean foods last night.  So this is what we've prepared together.  Everything is home-made.  Nothing compared to Korean Restaurants.  They're still the best, but we were able to replicate it at home when we're just too lazy to dine out.  We made Beef and Pork Bulgogi, Seafood Tofu Soup, Jap-Chae and Kimchi.  We're not Koreans, but it's one of our favorite dishes that we feast on from time to time.  I got the recipe from a friend who happen to be a good Korean cook.  And this was all he  packed for his brown-bag to work today.

Jap-chae

Radish KimChi

Pork Bulgogi

Beef Bulgogi

Disclosure:  Korean photos are not mine.  Didn't get the chance to photograph my dishes as they went all-gone as I served them off the grill.  The kids started chowing on the bulgogis and noodles.  I didn't bother halting them so as not to destroy the good appetite they had last night.  And I thought I wouldn't do justice on the foods if I capture the too little leftovers. It wouldn't look as appetizing as these :-)

Day 17: Seafood and Vegetable LoMein & Roasted Chicken

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

We had a splendid gathering last night with friends at home.  We did a lot of catching up.  And we found ourselves almost eating the entire time we were together.  Non-stop I shall confess.  But we have prepared healthy comfort foods so there's nothing much to worry about extra time at the gym the following day.  The kids did their part of getting to know each other.  Bonding while playing nicely.  But the mess after was a great thing to deal with.  We started late lunch and ended up past bedtime.  So there wasn't enough time to clean-up well & prepare for the next day's brown-bag.  We woke up late and just packed leftovers of LoMein and Roasted Chicken from lunch and dinner yesterday.  A repeat but a comforting meal indeed.

Fortunately, my son had an early release today at 12:30 pm.  So I needed not to worry about him much.  I sent him to school with fruit delights.  A mixture of grapes, strawberries, blueberries, and orange slices that will stuff him till lunch at home.  At home, he ate the LoMein as well and was happy and content.

Have a hearty meal everyone! ^-^

Day 15: Eggplant Meat Omelette & Shrimp Pesto

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

We brown-bagged Eggplant Meat Omelet today. This is my mother's recipe.
And my husband's cravings for today's lunch over streamed rice with ketchup.
I want mine with soy sauce, vinegar and chopped onions. 

This is quite complex to prepare but worth every effort.

I broil the eggplants till it's tender and easy to peel.  Peel and mash with fork.  Make sure there are no more hard spots.  Otherwise return to oven and continue to broil. Set aside.

Saute about 1/2 pound of ground meat of your choice (pork, beef or chicken)  for
2 eggplants with garlic, onion, and salt and pepper to taste.  Add choice of herbs for added flavor.  I use thyme and parsley. Set aside.

Preheat skillet with oil over medium heat.
Separate eggwhites from the yolks.  Ratio would be 1:1 (egg:eggplant).  Beat eggwhites
till it's fluffy.  Add flour about 1 tbsp to stiffen the whites before adding the yolks.
Coat the eggplant generously, then fry them.
Add the meat onto the eggplant.
Add more egg mixture on top just enough to cover the meat.
Brown each side about 3-5 minutes.  Be careful when flipping it.
Skim excess oil on a paper towel.
Serve hot over steamed rice with ketchup or soysauce & vinegar with chopped onions.

My son has brown-bagged Pesto Shrimp Pesto with sauteed broccoli, green peas & corn.  This has been inspired by Food Network's Rainbows and Butterflies Pasta Salad.
I have to do major modifications since I don't have most of its ingredients.
But this has given me great ideas to make kiddie pasta lunches other than the classic spaghetti.  Btw, I have added peach slices for dessert or for afternoon snack.
Juice and Bottled Water.

Shrimp Pesto ( My Creation)

8 ounce bow tie or rotini pasta

3 tbsp pesto

4-5 pcs of shrimp, peeled and deveined, cooked

1/2 cup corn kernels, thawed

1/2 cup green peas or edamame, thawed

1 medium red/green bell pepper, diced (optional)

1/2 cup carrots, shredded

1/3 cup sharp cheddar cheese, shredded

Salt

Cook the pasta per label instructions.  Drain and toss.  Let cool.

In a large bowl, toss the cooled pasta with the corn, green peas/edamame, bell pepper and carrots.  Add the shrimp, pesto, shredded cheddar and salt to taste.  Toss again and season to taste.

Chinese Beef Broccoli

Broccoli has been a regular staple in our household as well 

because of my children's love for it.  

It is the only vegetable that I can serve over and over

 with no complaints at all.

Magnificent!

Here's one of my family's favorite that we consider

a comfort food.

Chinese Beef Broccoli.

We used to get this at any Chinese Restaurants for to-go boxes.

But they make it too greasy that I considered learning it.

I experimented on recipes online,
and so far this is the closest

that I could find with minimal modifications
on cooking method.
I like my broccoli steamed to seal in
the nutrients and the crispiness.  I skimmed of
oil recommendation.  Otherwise it has no
difference to restaurant-made dishes.
I also replaced MSG with salt and sugar.

Ingredients:

3/4 pound lean beef, thinly sliced

1 pound fresh broccoli, washed, stalk cut diagonally, flowerets into 3  to 4 pieces

2 garlic cloves, crushed

Oil, as needed

Marinade beef slices for 30 minutes:

1 tbsp rice vinegar, 

or rice wine

1 tsp sugar

1 tsp soysauce

1 tbsp water

1 tbsp cornstarch


Pre-mix sauce and set aside:

2 tbsp oyster sauce

1 tbsp light soysauce

1 tbsp dark soysauce

1 tbsp water


Pre-mix thickener and set aside:

1 tsp cornstarch mixed with 1 tbsp water


To Cook Broccoli: 

1/2 cup water

salt & sugar to taste

(substitutes MSG)

Steam the broccoli till bright green in color and is tender but still crisp.

Heat the wok and add oil over medium heat.  

Add the beef.  Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces.

Once beef changes color and is nearly cooked, drain excess oil.  Leave very little oil only.

Add in the steamed broccoli, sprinkle salt and sugar, add in sauce, cornstarch mixture and stir quickly to thicken. 

Serve over steamed rice.

You may add carrots if desired.  Steam with the broccoli.

Enjoy!!