Category Archives: breakffast dishes
Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!
Ingredients and preparation:
Lots of love and team efforts!
Tokwa’t baboy(Pork and tofu)………… a very popular side dish of lugaw (congee) or we can called them as one of the best “Partner dish”. It is a simple recipe compose of fried pork ears, pork meat and fried tofu best served with vinegar dressing made with soy sauce, garlic, onion, pepper and chillies. I remember when I was a student, every morning near the bus stop, there is a very famous lugawan stall (congee cart) where you sit and eat at the streets. For only 3.00(approx 0.10 cents nzd) pesos I got a bowl of lugaw (congee) and free air pollution since it was located in the streets…LOL!!!!!
- 1/2 kilo of mixed pork ears and meat (boiled with salt) then fried and chopped into dice
- 4-5 pcs of fried tofu chopped into same size as pork
- 1 cup vinegar
- 1/4 cup soy sauce
- chopped chillies
- chopped onions
You can keep in a bottle and use for over a month.
- combine chopped pork meat, ears and tofu in a bowl, dress with a little vinegar dressing.
- Best served with congee or lugaw
Pares……….From the famous beef pares with fried rice. I come up with an idea cooking it to chicken. Well chicken is one of my favorite meat. Almost all the ingredients are the same with my beef pares. Once this meal is cooked, if you love the asian dish smell, definitely after reading this post, you will try to cook this recipe. I love it!!!!
Ingredients: good for 10 persons
- 2 tbsp oil
- 2 kl chicken cut in portion size
- 3 cloves garlic crushed
- 1 large onions sliced
- 4 cups water
- 5 pcs star anise
- 1/4 cup brown sugar
- 1 tbsp peppercorn
- 1 tsp salt
- 1/2 cup dark soy sauce
- 2 tbsp vinegar
- 3 tbsp hoisin sauce
- 1 stalk celery (for boiling) don’t cut
- 2 thumb size ginger crushed.
- onion leeks for toppings
- 1 tbsp toasted garlic
- fish sauce for adjusting taste
- In a large pan, boil chicken with water, star anise, dark soy sauce, 1 whole stalk celery, vinegar, brown sugar and salt and pepper. boil for 15 minutes or until tender.
- In a sauce pan, heat oil and saute garlic, onion and ginger. add in hoisin sauce then pour on the chicken mixture. Boil chicken until tender or sauce is reduce. you can adjust your taste by adding fish sauce
- Serve with garlic rice.
Siomai……..Just made this recipe as our soup starter for our dinner. Made from my left over pork and shrimp siomai comes this very hot and clear soup. So simple and easy as one-two-three to make. Very best specially this winter season. (ooops!!! winter is just finished here in NZ). So if you are planning for a 3 meal course, this soup might be the simplest way to enjoy if you have some leftover siomai. No siomai, try just the eggs!!!
Ingredients: serves 6-8 persons
- 2 tbsp oil
- 3 cloves garlic
- 1 small chopped onions
- 1 liter chicken broth
- 3 pcs fresh eggs
- 1/2 cup chopped onion leeks
- salt and pepper to taste
- 1/2 tsp sesame oil
- left over siomai (see recipe of pork and shrimp siomai)
- fish sauce to adjust your taste
- In a large sauce pan, heat oil and saute garlic and onion. add in broth and bring to boil
- Then add in siomai and crack in eggs, seasoned with salt and pepper and adjust taste by adding fish sauce
- While boiling, pour in left over siomai and add in sesame oil then bring to a boil.
- Add in onion leek and Serve hot!
pies….just playing with the layers of spinach in this pie, it is a simple pie made with traditional and all time favorite spinach and feta combination plus a herb roasted mushroom and bacon topping. You can never
Be wrong with this recipe, so simple tet very satisfing taste. Must try!!!!
Ingredients: makes 6 – 8 pies
- 2 tbsp olive oil
- 18 pcs button mushrooms (cut in half)
- 5 pcs streaky bacon (cooked)
- 12 pcs fresh spinach leaves
- 6 eggs
- 1/2 cup cream
- 1/2 cup fresh milk
- salt and pepper
- mix dried herbs (marjoram and thyme)
- fresh chopped parsley
- Savoury pastry sheets approx 2 pcs 12 x 12
- grated cheese for topping
- In a muffin pan, spray oil and mold pastry sheets using a standard saucer. you can make pie molding of 6 or even 8 pcs on 2 pcs of 12×12 savoury pastry. Place and tear spinach leaves approc 1.5 pcs each molding. Set aside.
- In a mixing bowl, combine eggs, milk and cream and seasoned with salt and pepper and little herbs. Mix well. Pour in to pie molding about 3/4 full. Bake in 160 degrees at 20 minutes. Let it cool then Set aside
- heat a wide pan seared or pan roast mushroom and seasoned with salt and pepper and little herbs.
- Then assemble mushroom and bacon to pie molding topped with cheese. Bring to oven for same degrees allowing the cheese to melt for about 5 minutes.
- Serve hot with your favorite coffee or tea.
Just want to make fun with the kids.
- 1 pcs wheat bread
- 2 pcs poached egg
- 2 pcs streaky bacon cooked
- parsley for garnishing.
- In a plate, assemble everything making a smiley face
- To poached an egg – simply add little vinegar and salt to boiling water. poach egg for 2 minutes or you desired egg doneness.
Gourmet sandwiches……………Just want to share you the best selling ham sandwich “to go or takeaway” I’ve ever made. So simple and very healthy loaded with mesclun greens and vegetables complete with egg served in a soy and linseed bread. Great for you snack, morning and afternoon tea or even lunch and breakfast. ………………Did you know that eggs are very good source of protein? By eating 2 pcs eggs a day, it supplies all the protein you need during the day. As we know, protein helps build our muscles and strong bones. And also, eggs are a very cheap source of protein too. Here in NZ, Eggs are priced at 4.90 NZD a tray (30 pcs). How about in your place?…….
- 4 boiled eggs
- salt and pepper
- 1/4 cup mayonnaise
- 2 pcs soy linseed bread
- mesclun greens
- grated carrots
- grated cheese
- little mayo
- 2 pcs shoulder ham
- 2 pcs tomato
- 2 pcs cucumber
- egg salad
- salt and pepper
- Just using your creative imagination, assemble all ingredients together.
- Best for your lunch box and snack with a cup of coffee or tea.
Scones………..My shift in the morning wont be complete If I don’t make this scone. As part of my routine, baking scones, muffins, rolls, loaf, quiche and other baking staff. I consider this scone making will be your entry-level to the world of baking. The first time I made it, It doesn’t really looks good as the flour did not rise. Because my Pastry Chef told me that if I mix it very well, the scones will not rise. Well, I am a type of person that the motto is “to see is to believe”. So what I did is, I mix it really well. The Chef is right, It did not rise! So from then on, I learn the patience when it comes to baking………………Did you know that dates and sultanas contains fluorine, which is an essential mineral to slow down the process of early tooth decay. Fluorine is also known to keep plaque at bay by strengthening the tooth enamel. However, many people are of the misconception that tooth enamel can magically reverse tooth decay. This is not true. Tooth enamel consists of hydroxyapatites, which when brought in contact with fluorine forms hydroxyfluoroapatites, which is resistant to decay. This clearly means that fluorine helps prevent further tooth decay, but cannot reverse the decay process. …..
Ingredients: makes 8-10 scones depending on your desired size.
- 3 cups self-raising flour (you may need a more)
- 100 grams melted butter
- 100 grams white sugar
- 1 tsp salt
- 100 grams dates and 100 grams sultana soaked in 1 cup water for at least 1 hour
- 3/4 cup milk
- In a very wide mixing bowl, combine all wet ingredients first them mix well. Pour in flour and salt and fold until mixture are dry and but little bit soft. you may need extra flour.
- Using your hand, mold a circle flour in your palm depending on your size. repeat procedures and this recipe makes 8-10 scones. place into a tray with sprayed oil.
- Bake at 180 degrees at 25 minutes.
- Serve hot with coffee or tea
Lugaw…………Inspired by Chinese cuisines, We Filipinos have our own version of congee (lugaw). Usually plain congee served with variety of side dishes. It can be boiled egg, tokwat baboy(tofu), Utak(pigs brain) and lumpia toge. Back home in Valenzuela. There is a famous small cafe (cafeteria or lugawan) that only serve lugaw(congee). I have watched their business grows as I am an avid fan of their congee. The congee house name is “cornelios lugaw”. They start with a little space or like a small food stall that can only fit 4-6 customers. As months and year pass by, the started adding chairs and table on the side streets as they are very busy during midnight to morning hours. As lugaw in opur place is very popular breakfast and meal for those who has a hangover from night’s party. Then they become bigger and bigger as when the last time I saw the shop, they were a small restaurant that offers variety of meals and open 24 hours. I think from 6 seater food stall they are now catering for at least 60 persons. What a success!!!!……………………….Did you know that congee with egg is a powerful meal during breakfast. It is loaded with carbohydrates plus the fact that I served it with egg. Egg are very cheap source of protein. In combination, this meal can supply all the energy you may need during the day.
ingredients (serves 4-6 persons)
- 2 tbsp oil
- 2 clove garlic minced
- 1 medium onion sliced
- 50 gms ginger sliced
- 1 cup white rice
- 1 /2 cup glutenous rice
- 1.5 liter of water or chicken stock
- salt & pepper
- 2 tbsp fish sauce
- 1 tsp kasubha
- slices of onion leeks (for toppings)
- 6 cloves crushed toasted garlic
- 6 pcs boiled eggs
- In a large sauce pan, boil white & glutenous rice in one and a half liter of water until cooked. approx 30 minutes.
- In a pan, heat oil and saute garlic, ginger & onion and seasoned with salt and pepper
- Pour saute chicken into the sauce pan of boiling rice. add in kasugba, and seasoned with fish sauce.
- Adjust your desired thickness by adding water.
- Serve hot in a bowl and garnish with toasted garlic & onion leeks