On summer months where fields are dry planting mongo beans is one of the best options of many farmers in our area. My father had planted a few in the small piece of land his farming and a few weeks ago he already had a harvest.

For a change just merely by boiling and sautéing the beans we decided to soaked some mongo beans and let them grow and when the beans sprouted, we sautéed vegetable with it.

Making this dish is so easy all you will need to do is sauté the ingredients and add a little seasoning to enhance the flavor and you are done.

My Ingredients:

• 1 cup of mongo sprouts
• Chicken strips
• Mixed vegetables (carrots, cabbage, beans and turnips) this can be bought in the public market for ten pesos per small packed.
• Garlic, onions, oil, salt, black pepper and etc.,

Procedure

1. Saute the garlic and onion, add the strips of chicken and mixed vegetables
2. Add the mongo bean sprouts and chicken broth and cook for 3-5 minutes.
3. Season with salt (as needed) and pepper, and turn off the heat.
4. Serve with rice, best with boiled egg aside.

[ Tagged In ] Beans Sprout, Food, Sauteed, Sauteed Togue, Sauteed Vegetables, Togue, Vegetables

Chicken curry is one the Filipino food I missed living abroad, when you live in a country which is not tropical like Philippines, coconut is not easy to find. Although there is some coconut milk in can but the effect and result isn’t the same of fresh coconut milk. They are tending to be more oily and sweeter, it looks like they are more appropriate to use in cooking sweetened rice or rice cakes.

The other day, my mother asked us what we would like to eat so I suggest chicken cooked in coconut milk or chicken curry. It was been a long time since I had it, so we bought chicken and a piece of coconut.

Chicken curry can be cooked in variety of ways or with different ingredients but normally in the province chicken curry is cooked with raw papaya.

One of the popular snack foods in the Philippines that you can also find being sold in the street during the afternoon is Camote cue, deep fried sweet potatoes with caramelized sugar which is either white or brown sugar.

During the afternoon, there is someone selling snacks around the neighbourhood but there are days that she failed to show up so we decided to prepare our own afternoon snack. We bought sweet potatoes in the public market when it was market day; it is a day where most farmers are selling their fresh crops and vegetables in cheap prices.

Sweet potatoes are sold per heap or pile, each pile cost P20.00. So much cheaper than being sold in Korea eh, when we are living in Korea we always buy sweet potatoes when we shopped because it is part of my husband’s diet food and it normally cost around P200-300 pesos per small bag.

Ingredients:

Sweet potatoes, brown or white sugar and oil

Cooking camote is very simple like how simple the ingredients are, you just need to peel the sweet potatoes and cut them into small round pieces and deep fried them and when they are little brown add some sugar and mixed them carefully and cooked them until the sugar is caramelized. It was best to serve with cold soft drinks to drink.

Tip: Banana Cue is cooked the same way!

One of my favorite viand growing up is “Taghilaw” but we seldom have it in our dinner table because of scarcity. I only tasted it during birthdays, wedding, thanks giving celebration and when I  have no packed lunch and have to eat student meal. The other my sister cooked “taghilaw” I can’t help it but to eat a lot until my stomach ache of fullness. Haha

Ingredients:

Pig intestine, vinegar, salt, black pepper, garlic, onion, calamansi, oil

Cooking taghilaw is very easy,  you just have to mix all the ingredients and sautéed it and add more seasoning according to your taste.

One of the sources of income of my family is selling ice and ice candies at home. During summer it is a hit but when it rains and the temperature drop people felt cold to buy but thanks to unseasoned resellers who are able to sell few bags of ice candies every day.

The other day, there’s a left over ingredients for ice candies and my mother thought of preparing fruit salad from it. We just add more milk, young coconut and cream and voila we got fruit salad. Fruit salad is my favorite dessert, that’s why every time I went to a birthday or wedding party I will surely look first at the dessert table.

One of the thing you’ve missed when you are abroad are food and viands. So when I went home I requested food that I am not able to eat in Korea, chicken tinola is top of my list. Chicken tinola is a soup-based dish served as main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.

It was cooked by sauteing ginger, onion and chicken and then add water to make a broth.

 If you are a budding chef, induction cookware and stoves provide a marvelous way for you to prepare food without the hassle of traditional heating elements. A stove equipped with induction elements uses magnetic waves to heat solid metal cookware, providing safer and more exact means to cook your food. Rachael Ray® cookware is a common brand of induction cookware, but other companies are producing these types of pots and pans, and older cast iron cookware work as well.

Induction heat cookware is typically made from pure, unalloyed metals, though induction steel cookware has become more common in recent years. Rachael Ray steel cookware is one brand that uses the superior strength and lightness of steel to trump traditional cast iron cookware. When selecting this kind of cookware, make sure that it is labeled as induction compatible. Older cast iron pots and pans respond to induction, while aluminum or copper cookware typically does not. Regardless of the composition, induction cooking is superior to other traditional heating options. An induction element heats the entire pan evenly and quickly, allowing you to have greater control over how your food is cooked. Moreover, induction elements do not become hot, so when the stove is turned off there is no risk of burns or fire.

Due to their convenience and safety, induction stoves and cookware are the option of choice in upscale kitchens, though with dropping costs they are becoming very popular with chefs on a budget too. As a developing chef, you should carefully consider these technologies when designing or upgrading the kitchen equipment.

[Image courtesy of MDeWorld/ wikimedia.org]

One of the canned goods I have missed to eat is corned beef so when I got chance I went to the Asian store in downtown  and buy few canned goods including sardines.

At home I sauteed half can of the corned beef in onion and garlic with potatoes, half only because I already ate the half  of it with plenty of raw onions.

Ingredients:

1 or 1/2 can corned beef, potatoes, dice or strip, onions, garlic and cooking oil

Cooking Procedure:

Saute garlic and onion in a cooking pan, add the corned beef and stir fry for few minutes and add the potatoes, mixed them all together and you can also add water if desire. Let it cooked until done.

My husband and I both love barbecue or grilled meat that’s why we had a electric grill at home. It is more convenient and cheaper than going to barbecue joints/restaurant.  As we are leaving Korea soon I have asked my husband’s permission to send the electrical grill to my family and before depositing it on my box we decided to grill bulgogi on Lunar New Year.

We grilled meat in our balcony to avoid smoke and stench inside our apartment.  I just open the window and put the electric grill in top of the washing machine.

Bulgogi is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic, and pepper. It is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan-cooking has become common as well. [source http://en.wikipedia.org/wiki/Korean_barbecue]

With the presence of Asian store anywhere, cooking and eating food I can only eat in the Philippines is now possible to eat overseas. I have been eating sausage and ramen noodles these past few days so I decided to saute monggo beans,  I boiled the monggo beans before sauteing it.

As it was first time for my husband to see me cooking sauteed monggo, he was so in patient waiting when I am going to finished cooking. He is not concerned about the tasting the food but he is more concerned of the gas bill. Lol!

After boiling the monggo beans I saute garlic and onion and fry the pork with it. When the pork is already brown I add the monggo beans and the slop, I add more water and salt to taste. I let it boil for few minutes and I add the lettuce and let it cook for few minutes.