Fried rice with takuang and seaweed

This is not your ordinary fried rice. Years back when I was still testing my culinary skills I made this fried rice for my dad. He always enjoys what I made for him. Last night I noticed I had a full jar of koko takuang, some seasoned wrapped seaweed and left over rice from the night before. I made this fried rice for my children for the first time and they enjoyed it. They requested if I can make it again.

* koko takuang - pickled spicy takuang [ radish ]

* seasoned sea weed- Nori is the Japanese name given to various types of edible seaweed and algae, which are also called laver. The origin of Nori can be traced back all the way to ancient China and Japan around the 8th century. Nori is usually used as a wrap for sushi but it can also be found paired with various Asian dishes such as Onigiri (a Japanese triangle shaped rice ball), miso soup, or just eaten plain as a snack. It has a high mineral salt content and is a good source for iron, calcium, fiber, and many different types of vitamins. The algae used to make Nori grows on the surface of the sea and is farmed using huge nets. In fact, 230 square miles of the Japanese coast line are dedicated solely to the production of Nori, over 300,000 tons of Nori are produced every year. That’s a lot of sushi!

*Sesame oil:

Ingredients:

• slice up takuwan [ta-ku-ang]
• sea laver [ using scissors cut into desired size ] [ use last ]
• cooked rice [ how many cups all depends on how much you will be feeding ]
• sesame oil [est. depending on how much rice you will be using ] [ use just enough to add aroma on the rice but not to over power the flavor ] [ drop, teaspoon all depends on your taste buds]
• salt/pepper
• garlic clove [minced]
• vegatable oil

Steps:

• saute garlic in oil. Once you smell the garlic add the rice and stir to ensure that the garlic does not burn.
• continue stirring the rice to make sure all the rice is mixed in
• add seasoned salt and pepper
• stir rice together to enure seasoned salt and pepper mixed in
• add sesame oil
• stir rice again to ensure oil is mixed in
• taste
• add more or less seasoned salt
• plate your rice
• add the seasoned seaweed on top
• decorate sides with more daikun

Gof mange!

2nd cookie list:

my cookie baking is starting to taste alot like Christmas~ the ingredients are simple and this recipe is easy to make. yummy yum yumzness!

http://www.foodnetwork.com/recipes/food-network-kitchens/double-chocolate-sable-cookies-france-recipe/index.html

Coconut Stuffed Crab

Once I mastered making this dish I was hooked. The flavors get better the following day. I am sure if you love coconut crab this dish will be gone the day you make it. The ingredients are pretty simple.

you would need the following:

• about two cups lump crab meat / 16oz can of Phillips premium crab meat claw
• butter and lot's of it!
• minced onion [optional /use more or less depending on your preference]
• one clove garlic [optional/ adds flavor to dish]
• one 14oz can coconut milk
• kimchee base [optional]
• pepper
• local hot pepper [doni] for a spicy dish
• flour [just enough to make the mixture stick but not dry]
• organic shredded coconut unsweetened

Steps:

• saute minced onion and garlic in butter until soft. Set aside to cool
• open crab meat. add to bowl. add cooled sauteed onion
• add crab meat mixture and mix together 
• add flour to mixture. add enough flour to bind the crab meat
• add coconut milk enough to cover mixture but not watery
• add pepper or local hot pepper [doni] for a spicy dish
• add some kimchee base just enough to add light taste but not over powering the crab
• butter your containers
• add your crab meat mixture
• add left over coconut milk to pan. bring to a light boil add flour mixture and stir until thicken like light custard
• top crab meat with coconut custard
• add shredded coconut

Heat oven to 400 degrees. Place your crab meat dish on top of a cookie sheet. Add water enough to cover entire cookie sheet but not over flow. Heat until topping turns golden brown.

Enjoy!

Empanada made Sugar's way!

What best way to remind me of the islands than frying this yummy treat. We would eat empanada in the morning, afternoon, evening & any time we can get our hands on it. I prefer eating them while they are still hot when the shell is still crunchy. Hmmm..what is inside? That depends on the maker. The filling is so versitile that you can add beef, chicken, pork even seafood for Lent [ crab, tuna ]. The filling is made with toasted ground rice, onions, garlic, [ meat of choice ] and seasoning. Is it time consuming? Well yes and no. Making the filling is quick. The crust is time consuming. But it is worth making. How did I get the color orange on the shell? No, I did not use food coloring from a bottle I used achote seeds. You can find these at your any Asian markets. Let's start making some yummy yum yumz.....shall we?

Utensils:

• Tortilla press [ if you don't have any, a rolling pin should work ]
• wax paper & lot's of it
• Fry pan
• tongs

You will need the following:

Empanada filling:

• 1 whole onion chopped
• 4 cloves garlic chopped
• 1 box sliced bacon and lot's of it!
• [ meat of choice amount depends on you ]
•  1 box Cream of rice [ plain ]
• 5 cups achote water [ more or less might be needed ]
• black pepper [ more or less depending on your taste ]

Steps:

1. Saute onions,garlic,bacon all together until bacon is cooked but not crispy
2. add one cup water and heat until almost to boiling point
3. season to taste
4. add toasted rice slowly a little at a time
5. add more water until rice thickens and is all cooked through
6. set aside to cool

Empanada shell:

1. 1 bag masa harina [ I usually use 1/2 bag ]
2. 5 cups achote water [ use more or less depending on how much masa harina you use]
3. 1 box cornstarch
4. salad oil [ 1 1/2 c estimated. I  use more or less ]
5. season to taste

steps:
this is where it gets tricky. I use half bag of masa harina, approximately 5 cups achote water, box of cornstarch the whole box please & salad oil. Mix them together until you get a dough like consistency. Season to taste. Make golf ball size balls and press in tortilla press between wax paper. Add one tablespoon or more of the cooled filling and fry until golden orange. Enjoy

*Note: I do not use a measuring cup in most of my recipes. The measurements are approximate but I am sure you will get good results. Remember: the trick to the filling is making sure the rice thickens and is cooked through. Use more or less water if needed & make sure you season to your taste buds. The trick to the crust is more or less achote water, whole box of cornstarch & salad oil until the dough looks shiny but not oily, and season your dough to your taste buds. Good luck and enjoy!

Kadun Tolang -Beef Knuckle Bone Soup

ahh..where should I start? This soup is so delicious, so yummy, so pleasing. Is it healthy? Well that depends on who you are asking. I don't suggest you make this soup every night just once in a while when you crave for some wholesome delishiousness this is the soup to make. This is a great Fall soup. Kadun tolang in translation means -beef bone soup.

You will need:
Beef bones { knuckles, bones, which ever fits your fancy}
Water and LOTS of IT
One whole onion cut up however you please
Garlic - two three cloves crushed
chicken stock
pepper
bok choy, napa, broccoli { your preferred veggie of choice cut up to your preference }

Fill your pot with LOT's of water. Rinse the bones and add to the pot. Add onions and garlic.Bring to a BOIL. Boil for 3-4 hours on medium heat. If you are fortunate enough to own a HUGE crock pot start making your soup in the morning on low heat. Do not season yet until your meat is fully cooked and the fatties are falling off the bone. From time to time you would need to scoop off the FATS that float to the top of the soup. 20minutes prior to serving bring the soup to a boil season to taste and add the bok choy, napa, cabbage, broccoli what ever veggie you like to add to this wonderful soup cook until the veggies soften.
Serve with rice and finadeni

 ~ gof mange

Stir Fried Pork n Kimchee

This was one of the dishes I would make for my dad except I would use tuna instead of pork. Total goodness made both ways!


you will need the following:

• Pork chop sliced thinly { bones n meated added to the stir fry as well for flavor}
• kimchee
• salt n pepper
• garlic powder

stir fry pork until golden brown. season to taste. Once pork is fully cooked add kimchee.

Slice pork thinly

Stir fry until golden brown

add your kimchee of choice

add kimchee to pork mixture

Enjoy!

Soup'ie Soup'ie

This soup got converted from my famous friend Estel's cassoulet. I was re-heating up the soup and notice left overs in the fridge { bacon, can jumbo olive, corn } I just added the ingredients. Heated up & Enjoy. I ran out of rice so we had garlic bread instead = )

Picnic for Dinner?

Probably the most simple yet fun picnic that my boys and I had yet. As you all should know by now I am all about presentation. Honey the food will dance if presented artfully. Last night we opted out on the traditional pizza and movie night and went on a picnic theme instead. This requires no cooking and a little creativity. You will need cheese {Russian, Gouda, sharp Cheddar}, rustic bread of choice {or the kind you likey} salami { get assorted whatever your taste desires} a cute and whimsical platter. Arrange as desired, have lot's of fun chatting and enjoying your time with the family. Whatever the case make it fun and memorable!

MUSSELS with GINGER & Green Onions

Mussels yummy yum yumz! I love seafood! I love cooking seafood! But eating it is the BEST! Mussel is very simple to cook and it adapts to different sauces well. Today I will boil it , drain , and then saute with ginger and green onion! Gof mange an dinanchi ya tipomata! { It is so delicious if it is cooked well and it does not have a fishy smell } Depending on how many people you will be feeding or if this is a meal or appetizer you need more or less.

Steps:

1. Boil mussels in salted water and drain
2. set aside
3. slice ginger thinly
4. saute in hot pan until fragrant
5. add drain mussels
6. mix together
7. season with salt and pepper
8. add green onion
9. enjoy!

Adai sa gof mange an un na pika { Taste better when it is HOT Spicy }

Notes:
you can add butter for a different flavor.
you can add kimchee base just a little then add cornstarch mixed with water to thicken

DAIGO KIMCHEE {DAIKON}

There is nothing better than a good appetizer on your bbq gatherings or at a party function with a iced cold ice tea or coke. When we have a big gathering wether it be a wedding, christening or a fiesta we have large tupperwares filled with this appetizer. It is very simple to make. On a side note the daikon does poses a strong ordor. You need to get use to it because this appetizer is SOOOO addicting. You can acquire all these items on your local oriental store

You will need the following items:
Jar of kimchee base
daikon { must be firm not soft with no bruised edges } { thinly sliced and bathed in salt to let the water out }
Napa or Chinese cabbage  {sliced to your taste thin or chopped}
salad oil { for some reason just a tiny bit adds flavor }
Local hot pepper -doni { if you are fortunate to acquire this or use tabasco instead }

Steps:
drain bathed daikon in water and rinse well to make sure no salt is left
mix together with the napa cabbage
add kimchee base { just enough to saltrate thru the cabbage but not to soak }
add a little salad oil and mix again
add doni or tabasco
enjoy!

Notes:
Bathe : sprinkle salt on the sliced daikon , mix thru , set aside until it sweats or the water releases
Saltrate: don't over kill the kimchee base as it is spicy and salty
Doni : local hot pepper grown in the tropics mashed and mixed in with garlic or miso { miso is my best }

SPAM SOBA

When the weather out there is COLD nothing much soothes the appetite than a hot bowl of spam soba

you will need the following:

• can of spam {sliced}
• soy sauce {depending on your taste buds}
• onions  {sliced or chopped}
• green onion {chopped}
• chicken stock
• eggs {hard boiled and sliced in half -as shown on picture above}
• black pepper
• cooked spaghetti noodles {all depends on who will be eating}

heat your pan. add onions and saute. add chicken stock and heat to a boil. add green onions and spam. add black pepper. add soy sauce. season to taste. heat to a boiling. turn off heat and ladle into a soup bowl filled with spaghetti noodles.
*spice up the heat with tabasco or if you are one of the fortunate ones to attain local hot pepper enjoy!

CHARAKILIS

I craved for this soup for sometime and last night I said go for it!! This soup is very simple to make.

You will need:

• 1 box cream of rice plain
• onions
• garlic
• butter {and lot's of it}
• 1 sm bottle claim juice
• 2 cans clams {in clam juice}
• water or chicken broth {don't recommend fish broth-too fishy}
• fresh clams {for presentation and chesa.}
• local hot pepper or tabasco

steps:

• saute your onions and garlic until the onions changes color but not cooked
• add your canned clams drained {juice set aside} {Pan 1}
• heat your frypan {cleaned no butter or what not}
• add the box of cream of rice; toast stir constantly until you notice the cream of rice change into a beautiful carmel color but not burnt {this adds a smoky flavor to the soup}set your frypan aside {Pan 2}
• Reheat back your pan 1 and add chicken stock or water
• add your buttered clams & clam juice
• heat thur but not boiling
• once heated add some toasted cream of rice {Pan 2} little by little to the stock and stir to prevent any lumps; continue to add your toasted rice and more chicken stock. The soup should be thick but not chunky.
• add in your achote water or powder
• once your soup changes color ; taste to make sure the rice has cooked thru
• you can add hot pepper or tabasco to make this soup spicy or serve as is and have your guest add their spice

Side:
saute your fresh clams in butter;garlic;onion. cook until clams open up; add your prefered spice. Use some for presentation and MOST for CHESA!
Enjoy sa gof mange an pika pika

Tuna finadeni {mange mange}

This dish is something you can prepare in less than 5 minutes!! Yes you heard me 5 minutes!! One of my found memories with my dad is that he enjoys whatever dish I create or make. His only comments for the chef was: If dinner is @ 4:00 come @ 7:00 knowing how I like to make everything perfect and tasty and let's not mention presentation is everything! This was a norm for my family to eat during Lent especially since we cannot eat meat. In anycase this dish is simple good and just homey

you will need:

• can of tuna in oil {and only in oil for full flavor}
• onions chopped {for flavor and texture}
• tomatoes {chopped for color}
• lime juice {one lime}
• soy sauce {use more or less- hey you are afterall going to eat it so enjoy to your liking}
• local hot pepper {if you are lucky enough to have in your pantry}
• sliced lime and tomatoes for presentation {optional}

preparation:

• add chopped onion with tomato
• mix together
• add soy sauce and lime juice
• add hot pepper or tabasco -to your liking
• add can of tuna in oil {all of it with the oil}
• mix all together and enjoy!

I recommend enjoying this with a bowl of hot rice smothered in soy sauce!

Adai sa gof mange an pika!

LeftOver's Please Mom!!

One thing I love about being a single mom is my kids are not picky eater's. I think it's mostly because my rules on the kitchen table is simple "Take it Or Leave it!" no options; no if's. When I am cooking pasta I usually make extra batches and freeze them. Yes you heard me I said I freeze my pasta noodles.

You will need the following :

• spaghetti sauce of choice
• diced can tomato with chile
• left over meat { meatballs & sausages -in picture}
• noodle of choice
• cheese of choice

Steps:

• heat up your meat in a little butter just enough to heat thru
• add your can tomato & spaghetti sauce
• add your noodles
• stir well & sprinkle with cheese

Enjoy!!

Gimme some Crabby!!

This dish is simple & so much yummy yum yumz.....did I mention yummy?

You will need the following:

• lump crabmeat {cooked & shells removed}
• diced onion {really adds to the flavor}
• diced tomato {1/2 of a tomato use more or less}
• chopped cilantro {use more or less}
• lime juice {use more or less}
• soy sauce
• local hot pepper
• avocado {diced add lime juice so it will not discolor}
• sliced avocado & tomato for presentation {optional}

Steps:

1.  add the onions;tomato's & lime juice and stir them together
2. add lump crabmeat and fold in with the tomato & onion
3. add the cilantro & lime juice
4. add soy sauce {not too much now this is pretty salty}
5. finally add diced avocado and mix in slowly
6. taste {use more or less of any ingredient about to suite your liking}
7. add local hot pepper for heat or use tabasco or any hot sauce of your liking

Enjoy!! Yummy Yum Yumz!!

Little of this little of Dat / C.O.R.D. {Clean Out the Refrigerator Day}

Don't make the name fool you! This is a yummy dish and all you need are left overs; milk; butter & lot's of Love!

You will need the following:

• left over meat { I used left over meatballs & sausage}
• frozen peas & carrots {my kids fav veggie}
• cooked noodle of choice {all depends on how many are you feeding and what type of noodle you have in your panrty}
• can condensed cream of mushroom {optional -use whatever condensed soup you or your family likes}
• butter & LOT's of it {give me a whole lotta lov'in}
• onions {chopped and sauted in butter}
• heavy cream {optional but add towards the end}
• flour & water {in a paste consistency}

steps:

• using the same pan you sauted the onion on add your left over meat & veggie's and heat thru
• add butter for flavor {all on you sweetie}
• add in your noodles
• add your condensed soup and milk {not the whole can it all depends on how thick you want your sauce to be
• mix them together & add flour and water
• stir well to make sure the flour and water thickens and cooks thru

Enjoy!!! Yummy Yum Yumz!

CRAB KELEGUIN

This is a very simple yummy local recipe that I have truly missed devouring
You will need the following:

1. Lump crabmeat {cooked }
2. Juice of 2 lime {use more or less depends on your lime;make sure you massage[roll on cutting board-back & forth] your lime well to bring out all it's juice}
3. chopped onion {optional but adds to the flavor}
4. local hot pepper {lot's of it}
5. soy sauce
6. avocado {optional but makes the presentation beautilful & adds to theflavor}

steps:

1. Mix #2 to 5# ingredients to suite your taste buds
2. Add crabmeat and blend
3. add to the avocado {if using}

Enjoy!! Adai sa gof mange!!! yummy yum yumz!!!

SPICY SEAFOOD SOUP

This was a yummy soup that I have concocted on my own. You will need the following:

• Lumpsum crabmeat (all depends on how much you are willing to spend on this soup;the more the more flavor you will get)
• shrimp {llightly stir fried in garlic butter}
• cilantro {optional but recommended}
• juice of 1 lime
• 2 cans of diced tomato in with jalepeno's
• 2 cans of diced tomato italian style
• local hot pepper optional

Steps:

• Lightly cook your shrimp in garlic butter once it turns opaque set aside
• set aside your crabmeat {cooked} this is added on the last step
• using the same pan you cooked your shrimps in add your tomato sauce; once heated add your shrimps back to the pan to re-heat
• taste {you can make your adjustments if you want to add salt/pepper; keep in mind the can tomatoes are already spicy & have been salted
• add your lime juice & cilantro
• ladle into soup bowls and then add your crabmeat to each bowl

Enjoy!

LOBSTERS with brown butter

Last night I noticed the Lobsters were on sale at my local grocery store. $4.78 each WOW!! Really!! My Friday baked chicken dinner got upgraded to Lobster Feast.

Boil the lobsters!! If you dont want the lobster to cuddle up pierce a knife into the meat and boil as usual, the knife will keep the lobsters shape. Once your lobsters are done drain, cool, and cut in half

Slice shallots,garlic, leeks and set aside. Heat your frypan add BUTTER! no subsitutes!!! Melt down and add leek,garlic,shallot stir until the leeks turn translucent or to your preference-after all you will be the one eating the lobsters!

Once your butter has browned add lobsters and enjoy!

or you can do the following:
add sliced ginger and green onions while you are browning your butter
add grated cheese, cheese dip and enough milk to make a thick sauce
add LOTS of fresh ground balck pepper and omit the garlic
add coconut milk and lots of onions enough to make soup
the options are endless!!!