October 5, 2014

chicken soba noodle soup

The sudden drop from warm to cooler fall temperature this weekend made me long for some good comforting soup. I wanted something different from the usual creamy chicken noodle soup I make which we call "sopas" in the Philippines. I went online again to search for alternatives and found this Korean version in Maangchi's youtube channel. She made the noodles from scratch but I decided to use some healthier soba noodles which I already have. Instead of adding garlic cloves to the broth, I toasted minced garlic in sesame oil and served it as a condiment instead. The clear chicken broth enhanced with flavors of sesame oil and a touch of garlic was just what I had in mind. The soba was a healthier option to elbow macaroni. My version was actually more of a Korean-Japanese fusion as I also added some mirin (Japanese rice wine) to the broth. We also have a Filipino version of this simply called "chicken mami" which is often paired with "siopao" or steamed buns filled with pork or chicken.


Layer the cooked soba noodles, vegetables sauteed in sesame oil, sliced green onions and shredded chicken in a bowl as shown above. Bring the chicken broth to a rolling boil and slowly pour over the ingredients in the bowl. Sprinkle with toasted sesame seeds and enjoy the unique flavors of this Asian chicken noodle soup!



Additional sliced green onions, toasted garlic with sesame oil, chopped cilantro and toasted sesame seeds may be served on the side. For a spicy hot version, add sriracha or red pepper flakes.

For the recipe...

September 23, 2014

glazed Italian cookies

There was an "instant party" feeling the minute I started glazing these cute cookies and topping them with pastel-colored candy sprinkles :-) 

I think I should rename them happiness cookies


These were supposed to be anisette cookies but I ran out of anise flavoring so I substituted amaretto flavoring instead. It has been awhile since I made them and this week, I was craving Italian cookies so I thought about baking them.


They can be left simple and plain without the powdered sugar glaze but the glazed cookie wins everytime in our taste test at home. It just brings them to another level and even with the added glaze and the sprinkles they're still not super sweet.


The never-fail recipe makes delightful delicate round cookies with crispy edges and cake-like interior. These cookies are so addictive that it's impossible to eat just one :-) They make my tea time so much more enjoyable!

GLAZED ITALIAN COOKIES (Anisette Cookies)

3/4 cup shortening (I combined 1/4 cup butter & 1/2 cup Crisco)
1 cup sugar
3 eggs
3 cups flour
4 tablespoons baking powder
pinch of salt
2 teaspoons anise or amaretto flavoring

Preheat oven to 350F. Combine flour, baking powder and salt in a bowl. Set aside. Cream together shortening and sugar for about 5 minutes or until light and fluffy. Add the eggs one at a time. Continue mixing until mixture is smooth. Add the flavoring. On low speed, gradually add the flour mixture and mix until just blended. Measure the dough using a small ice cream scoop or tablespoon then form into balls. Arrange them about 1" apart on a baking sheet lined with parchment paper. Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Makes about 45 cookies. Let the cookies cool on a wire rack. Spread with powdered sugar glaze. Decorate with your choice of colorful candy sprinkles.

For the powdered sugar glaze, just mix sifted powdered sugar with a little water to make a spreadable glaze. I've tried a recipe using melted butter and milk but this simple powdered sugar and water combination worked for me.

cross section reveals the light cake-like crumb
the cookies look cute inside a covered cake pedestal

September 17, 2014

Korean braised short ribs

Browsing the meat section at the grocery store one day, I found some flanken-style short ribs which instantly made me think of Korean kalbi and Korean braised short ribs. I've made kalbi once so I decided to try cooking this Korean braised specialty (shown below). Regular cut short ribs may also be used if flanken style is not available. I also mixed in a pound of boneless short ribs for extra meat. Marinating overnight works best to add more flavor before cooking.


I'm glad I used the Instant Pot (shown below) to make this dish. The meat got infused with so much flavor and fall-off- the-bone tender. I've used it many times now.


It's funny when my husband surprised me with this Instant Pot pressure/multi-cooker, I was totally speechless. I've never heard of it before so I was clueless about it. To be honest, I've never pressure-cooked anything before. I remember when I was a kid, my aunt sent my mother a pressure cooker from the US. She never used it but it remained on our kitchen shelf until now. The avocado green finish has become dull and the rubber seal got brittle and broke over the years but it still sits on its permanent spot. I was even hesitant to use a pressure cooker for fear that it may explode. This modern pressure cooker is so much easier to use and it makes the best stews and soups in minutes.


A bowl of sauteed sliced cabbage and carrot strips with sesame oil and a platter of soba noodles completed our meal. Steamed rice may also be served.

For the recipe...

September 16, 2014

summer drinks

We're supposed to feel the onset of cooler fall weather by now but it's still hot and humid where we are. We may have a few more summer days left to enjoy these cold summer drinks :-) I've just discovered bubble tea (also known as boba milk tea in Asia) and we've also been trying to make Vietnamese coffee lately. We still have to perfect it though.


I've been curious about the popularity of bubble tea. I finally got to try mango bubble tea at our favorite Vietnamese restaurant recently. I just love the chewy black tapioca in the bubble tea. They sell the quick-cooking kind at the Asian store which takes only 5 minutes to cook. Thai instant milk tea is the stuff I use for my bubble tea at home. Other flavors like taro, green tea, honeydew and mango are also available.

Vietnamese iced coffee
This Vietnamese drip-style coffee press (shown below) can be tricky to use. As of now, I'm still figuring out the proper way to regulate the flow. It has to trickle slowly for about 4 minutes to achieve the correct intensity of coffee flavor. Spoon about 2 tablespoons of condensed milk in a tall glass. Pour the coffee over it and stir, then add ice to make a refreshing iced coffee drink. Based on my husband's research, Cafe du Monde is the best brand to use for this.


September 9, 2014

chicken pastel

This Filipino version of chicken pot pie is usually served during the holiday season or other special occasions. It's traditionally oven-baked in a rectangular dish with a pie crust topping. I thought about making it simpler for weekday meals and this was the result.


Instead of making a pie crust for the topping, I made some sausage and cheese biscuits (shown below) and served them with the chicken dish. The biscuits were tasty with the browned sausage bits and cheese and were perfect with the creamy chicken.



For the Chicken Pastel recipe...

August 14, 2014

whole wheat banana pistachio bread


For most home bakers like me who bake regularly, banana bread is a top favorite. I printed this banana bread recipe from the Betty Crocker website sometime ago, filed it away and have since forgotten about it. I saw it again while scanning my old folder of recipes and finally got a chance to make it. I have to say that this was the easiest banana bread recipe I've tried so far. Just combine and mix all the ingredients together then divide evenly into two loaf pans and bake.


I replaced the walnuts with chopped pistachio nuts. A slice is shown above with the bright green specks of the pistachio nuts. Made with a combination of whole wheat and all purpose flour, it was a healthier alternative for cakes and snacks. Now that it's back to school time, this will also be perfect for daily lunch box treats. The recipe makes two loaves. I tried storing one loaf in the freezer. Thawed out at room temperature, freezing didn't alter the flavor and texture of the bread. Mini cinnamon chips and sugar crystals sprinkled on top just before baking added more flavor to the bread.


For the recipe...

August 12, 2014

beef rendang

Warning: This dish requires rice :-)

Inspired by our recent food experience that I wrote about in a previous post, I tried to cook a more well-known Indonesian dish called Beef Rendang. As listed in this recipe I found from Saveur, some of the key ingredients like kaffir lime leaves, candlenuts and galangal can be hard to find at regular grocery stores. For me, there's no substitute for fresh kaffir lime leaves, which makes me miss our kaffir lime plant even more :-( However, on a recent visit to a bigger Asian food market, I was happy to find Indofood brand rendang seasoning sauce mix. It was very convenient and turned out quite tasty. I added more coconut milk to make the sauce extra rich and creamy. It's best to use beef with more marbling such as those intended for beef roasts. Short ribs will also be perfect for this dish. Cooking beef rendang at home turned out to be a much easier process. It normally takes hours to cook but with this instant seasoning mix, it takes only an hour or less. In a skillet or a medium pot, just pour the concentrated sauce over the beef cubes, add more coconut milk then simmer until beef cubes are very tender and sauce becomes richer and thicker. Add red bell pepper strips and serve with steamed rice.