Monday, October 15, 2018

Wheat Berry and Cherry Tomato Salad



Wheat berry or wheatberry is the whole grain form of wheat, this is not yet refined, so it means this is intact with all the nutrients compared to the refined one. I like the chewy texture and the nutty  taste of wheat berry.

Ingredients:

2 cups wheat berry 
6 cups water (add if needed)
2 cups cherry tomato
2 tablespoons lemon juice
2 tablespoon olive oil (extra virgin)
1/2 cup chopped parsley
salt and pepper to taste


Procedure:

1. Put the water and wheat berry in a pot then boil until tender. Drain and let cool.
2. Put the cooked wheat in a mixing bowl, then add the rest of the ingredients and mix well.
3. Serve and enjoy with your favorite fried or grilled meat.



Saturday, September 29, 2018

Cabbage Salad

Easy to make salad but very nutritious.


Ingredients:

1 cup shredded purple cabbage
1 cup shredded green cabbage
2 Tomato (sliced)
1 tablespoon (chopped Parsley)
2 tablespoons olive oil 
2 tablespoons lemon juice
salt and pepper to taste

Procedure:

1. Combine all the ingredients and season well with salt and pepper.
2. Serve and enjoy.


Wednesday, September 26, 2018

Pan Fried Pork Chop With Bell Pepper and Green Peas


Ingredients for 3 servings:

3 slices pork Chop (sliced into halves)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1/4 cup green peas
1 tablespoons lemon or lime juice
2 tablespoons soy sauce
2 tablespoons butter or oil
salt and pepper to taste

Procedure:

1. Season the pork chop with salt and pepper, set aside.
2. Heat the pan and butter, put the sliced pork chop and pan grilled it. 
3. When the pork chops are cooked, add the bell peppers, green peas, soy sauce and lemon then mix well, season with salt and pepper if needed then mix well and turn off the heat.
4. Serve and enjoy.

Friday, September 21, 2018

Japanese Chicken Curry


Today I cooked Japanese chicken curry for my husband using the ready to use Japanese curry sauce from the supermarket, the GOLDEN CURRY. It tastes good.

Ingredients:

400 grams chicken breast (cubed)
1 big potato (cubed) boiled and drained
1 big carrot (cubed) boiled and drained
1 cube Golden Curry
1 cup water
1/4 cup green peas
1 red bell pepper (diced)

3 cloves garlic (minced)
1 onion (diced)


Procedure:

1. Saute garlic and onion the add the chicken and Golden Curry cube, cover and stir every now and then until dissolved.
2. Add the water and simmer until chicken is cooked.
3. Add carrots,potato green peas and bell pepper, then simmer until done.
4. Serve with rice.

Very easy and yummy.

Thursday, September 20, 2018

Grilled Mackerel


Easy to cook.

Ingredients:

2 slices mackerel Belly
1 tablespoon lemon juice
salt and pepper to taste

Procedure:

1. Season the mackerel with lemon juice, salt and pepper.
2.Heat the griller then grill the mackerel until done.
3. Garnish then serve.

I sprinkle it with sesame seeds and a combination of soy sauce and lemon juice.


Shrimps With Sweet Chili Sauce


There are lots of available sweet chili sauces at the supermarkets,  so I tried using it with shrimps and it came out good. It tasted delicious. Just wanna share this simple way of doing it.

Ingredients:

500 Grams shrimps
1 cup sweet chili sauce (bought from grocery)
2 cloves garlic
spring onion for garnishing

Procedure:

1. Saute the garlic then add the shrimps and stir well. Increase the heat to high and keep on stirring until shrimps are fully cooked.
2. Add the sweet chili sauce then stir and turn off the heat.
3. Garnish with spring onion and serve it hot.

Friday, June 8, 2018

Leche Flan with Calamansi





Calamansi or calamondin is a small citrus fruit that is very good for dipping sauce, juice, and the best for marinating, but today I will use it for my leche flan, because my sisters said it neutralizes the sweetness and remove the tangy smell of the egg yolks. It was proven after cooking :-). Try it. 


Ingredients: 
1 can (395grams) Condensed milk 
1 can evaporated or fresh milk (370ml) 
10 egg yolks 
2 tablespoons calamansi juice 
sugar 


 Procedure: 
 1. Combine the condensed milk, evaporated milk and eggyolks, mix well until evenly blended, then put the calamansi juice and mix well. 
2. Put the sugar in the molder then melt over medium heat, once melted set aside and let cool, then pour the leche flan mixture and steam for 20 minutes or until done. 
3. Refrigerate for an hour then sprinkle with calamansi zest before serving. Smile before eating :-).

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