Bok Choy Two Ways
Aaahh… bok choy! Whenever I dine out with my friends at any Asian restaurant, there is a prerequisite of ordering vegetables. This is because we believe in ordering “the basic food groups” which means, a chicken dish, a beef dish, a pork dish, a seafood dish and a vegetable dish. I know that’s a lot … Continue reading
Tomato and Egg Instant Ramen
The nor’easter Nemo is freezing New York City as I write this. I’ve blogged about my hurricane preparedness and while it may seem like suffering to eat ramen noodles for survival (oh the dramatics!), here’s a recipe for you to enjoy the day when you should be staying indoors and NOT ordering delivery. This dish … Continue reading
Garlic and Butter Broiled Salmon Heads
As I have mentioned before, I have a penchant for buying whole fish. Since buying a whole salmon is out of the question, I prefer cooking its head. Salmon steaks are expensive, and not as fatty and succulent as the meat from the collar and cheeks. Besides, at $1.99/lb, how can I resist a very … Continue reading
Turbo Duck (Crispy Skin Roast Duck in 90mins or less)
Say hello to my 90-minute or less Turbo Oven Roasted Roast Duck! This easy to prepare feast of a bird was our 2012 Christmas Eve Dinner. I can’t say it was inspired by anything except that I bought two separate things on a whim: a can of La Chinata Smoked Paprika Powder, and a headless … Continue reading
Filipino Fruit Salad
The Philippines is a predominantly Roman Catholic country, so Christmas is the biggest holiday for Filipinos. In anticipation, Filipinos attend nine days of devotional Masses leading up to Christmas Eve, called Simbang Gabi. Filipinos celebrate Christmas Eve with a huge holiday spread, called Noche Buena, which is eaten at midnight(ish) after returning home from the … Continue reading
Succulent Succotash: No-Bake Honey Cheesecake
Testing recipes for a cooking contest entry is quite a challenge. There’s the cooking, and there’s cooking with the required ingredients and a bunch of rules. This recipe “failed miserably” as a contest entry because one of the genius ideas I had in theory within the realms of the required ingredients, didn’t translate well on … Continue reading
Dirty Dick’s Drumsticks
Meet Dick and his hot sauce. He’s a nice guy. He makes Dirty Dick’s Hot Sauce. Ingredients: Chicken Drumsticks, cleaned and rinsed. You can use chicken wings too. Fish Sauce (find it in an Asian store) Cooking Oil or DRIPPINGS. For this recipe, I used the Stellaaa Porchetta drippings. Special Equipment: Resealable Bag (the ziploc … Continue reading
Cleaning, Cooking and Eating Head-On Shrimps (Halabos Na Hipon)
Shrimps/Prawns cooked this way is the ultimate rich people food back in the Philippines. The bigger, the better. All I know is that it costs more than beef, chicken, fish and pork. To be honest, I wouldn’t be surprised if house parties are judged by the amount and size of shrimp served at the dinner … Continue reading
Stellaaa Porchetta Made in a Turbo Oven
I’ve been dreaming about making this wonderful meat roulade since I came across the recipe from BonAppetit, and made it right after I got back from my trip to Italy. While I did not use BonAppetit’s recipe (I personally don’t believe in porkloin as a cut because i think pork should have fat to make … Continue reading
Garlic and Butter Grilled Mussels
I love making this dish, either as part of the meal or as an appetizer – It’s easy, and it’s cheap to make. If you don’t have a grill – baking them in your oven is good too. Go ahead, impress your seafood-loving friends. Ingredients: One box frozen New Zealand Greenshell Mussels (the Asian supermarket … Continue reading
Cooking with Stellaaa 