Thursday, April 17, 2014


Ramen! Let's go to Japan with this dish...or Vietnam?

    So I was watching The Ramen Girl starring Brittany Murphy R.I.P and loved the movie so much because of course it had food in it!  Ramen! Must see movie, I loved everything about it, funny part that made me laugh a lot was when she uncovered a pot of broth and it had a giant pig head boiling!  Another scene in the movie I loved was when she began to eat the noodles and began to laugh as if the Ramen made her happy, and in another scene she made Ramen but the customers began to cry!  Loved the scenes, go check out the movie to see what I'm talkin' 'bout!

  I Googled Ramen recipes and came across one that caught my interest.  I didn't have all the ingredients like Sake or  Bonito flakes(I had some but couldn't find them, they're fish flakes, salty!) Kombu Dashi(I have no idea what it is I'll find out soon)
  I gathered and purchased most of the ingredients and began making this intriguing dish.

  I began by searing pork shoulder that was seasoned already with salt and pepper and other seasonings and tied with twine.  Tie it up nice and tight so when it's cooked and you slice it, the slices will be nice and almost round.
  After that I added chicken broth about 2 cups and chopped onion, peppers, julienned carrots, minced garlic, sliced ginger, soy sauce and about one and a half cup more of water.
  I simmered on medium heat it for about an hour and a half.  The actual recipe for Ramen takes two days! I improvised and rushed this version.

  After an hour and a half I turned down the heat and began cooking the noodles according to package instructions and getting the toppings and egg.  Hard boiled the egg and made sure the yolk was not over cooked.  I like my egg yolk slightly runny mmm.

  I removed the pork from the broth, save the broth, and cut pork in slices.  Then pour the broth and add the noodles, fresh spinach, bean sprouts, seaweed, half a hard boiled egg and garnish with sliced radishes and scallions.

  This version I just improvised and put my own twist to it.  Bare with me as I don't put all the required measurements for recipes, I just put my ingredients in.  I know, bad move, but it works for me cuz most of the time, that's how I do :p

  The flavor to the broth to me it tastes like the Vietnamese soup called Pho.  I've tasted it before and I guess the flavor combo of pork and chicken broth made it sort of taste like it.

  A friend of mine said it looked like Pho! :D

  My husband enjoyed this soup a lot!

  Try my winged version and put your own twist to it! Use chicken, oh my gosh! ribs!!! seafood, vegetable broth or beef, possibilities are endless.  I love soups because of that reason, you can combine your favorite.



Thursday, March 20, 2014

Random leftovers

  Attempted to make "Bacalao guisado". Stewed codfish.  It has sautéed in olive oil, eggplants, onions and tomatoes, tomato sauce black pepper and salt to taste.
  I used Tilapia fish to shorten the steps of the recipe.  If you use bacalao(codfish) you have to soak it and redial it and rinse it, to get rid of the salt in the fish.
  Just too many steps for me, so that's why I used Tilapia fish.
  Hubby's dinner, brown rice, some fried pork, a salad and a few avocados slices.

  I used to eat bacalao guisado with guanimos(they're like gnocchi).  I was trying to make the bacalao like my grandma Ana used to make it.

  How do you make your Bacalao Guisado??


Tuesday, March 4, 2014

Moroccan Butternut Squash Purée

  The weather is so cold and I had this little squash in my fridge screaming to get puréed so I researched recipes for something yummy and decided to make this and turn my purée into an aromatic delightful Moroccan dish with cinnamon and ginger.  It's silky smooth with a little kick and the spices give it a indian flavor kind of flare. the red pepper flakes add spiciness and a bit of heat.  I should rename it but I like that is warm, perfect for this cold winter days.
  Fix yourself a bowl of this easy to make easy recipe and stay warm this long winter.

  Warm Moroccan Butternut Squash Purée 

  Ingredients: Small squash cut into cubes, 1 shallot sliced, 3 small garlic cloves minced, 1 tsp Paprika, 1 tsp red pepper flakes, 1 tsp cinnamon, 1 tsp black pepper, 1/2 tsp minced ginger, 3 cups of chicken broth or vegetable broth(vegetarian), 1 tbsp of olive oil. 
Put all ingredients into a saucepan and cook on low/medium heat until squash is tender. Set aside to cool a little before putting it in a blender. Strain squash, save the broth. Purée the squash and add a little of the broth to desired consistency, it should be a little runny but thick consistency and silky smooth! 

Serve warm. 


  Enjoy  it's spicy!!!  

  Perfect to warm up in this cold weather.

Wednesday, October 16, 2013

My Arroz Caldo

  I was sick and wanted to eat this delicious stew and I heard a fellow vlogger mention it on YouTube ItsJudyTime, her husband made her some when she was feeling sick.

  The weather has been cloudy and cold this Fall so this was a perfect dish to make.  Made me feel all warm and cozy.

  This is a Filipino dish and it resembles a risotto.  Its a rice porridge, in other Asian countries is called Congee.  I love foreign recipes and I always like trying them out in my kitchen.

  This version is quick and a little bit lazy because I used already chopped ingredients, I was sick and went ahead and made it the quickest way possible with precut ingredients.

  I enjoyed it, my kids not so much because I sort of ran out of salt and I didn't want to put anymore fish sauce ( I have a love/hate relationship with that stinky stuff) heh heh heh.

  It reminds me of my moms chicken soup she used to make me when I had a cold.  Soupy with chunks of potatoes and over cooked rice :) 
  This stew is pretty much the same but very thick, slightly, very over cooked rice but in a good way.

  Here are my ingredients.  I pretty much winged it my way.

Sautéed in a large pot:

1 cup Chopped onions  
1 Tblsp chopped Ginger
1 1/2 tsp garlic
1 Tblso olive oil 
Skinless chicken (enough for 6 servings)

Then add

1 box 48oz Swanson Chicken Broth (not low sodium)
2 cups uncooked white rice

1 Tblsp of Fish Sauce

1 tsp of Saffron (added some for color and garnish and because I felt like it)

Cook on medium simmer until it thickens

Serve hot, sprinkle black pepper, garnish with green onions, fried garlic and a soiced hard boiled egg.

  Add more fish sauce to make it more salty if you like, and a splash of lemon for some tang.




Friday, October 4, 2013

Indian Food!

  So I went to a local festival, The International Folk Festival in Fayetteville North Carolina and Its food heaven!  I mean food everywhere, the scent of BBQ, Korean, Japanese, Puertorican, Thailand, Philippines,  Afrika, Indian, there was delicious food everywhere!
  I'm fascinated by  foods from  diferent cultures.  This day I decided to try Indian food, why because I'm captivated by the spices they use and their recipes.
  I tried Papadums(Papads), Samosas, Chicken Curry, Spicy Cilantro Sauce(super spicy garlicky with vinegar but oh my goodness delicious!!!!) Cucumber Yogurt dip.  I loved it all.  
  I specially loved the dessert, Gulab Jamun, warm sweet lil cakey buttery round balls(get yo mind out da gutta) in the most intense syrup I've ever tasted!

  I'm going to try making the dish in a lighter version as soon as I get a hold of rose water.  This dish is amazing to me.  

That is what the syrup has, rose water, it sounds so beautiful to me and loads of sugar! But what's even yummier are the little cake balls.

  Ill post the recipe on my Facebook dessert page when I get a chance.

  I'm just going to leave you here with some pictures of the dishes I tried at the festival.


  First pic is Samosa, it's like a savory pastry filled with potatoes, peas and spices.
  The second pic is the Gulab Jamun, sweet sweet dish.

Friday, May 17, 2013

Baby Bok Choy and Gai Lan stir fry

Got some goodies from my local favorite Asian market. Baby Bok Choy and Gai Lan (Chinese broccoli)

I purchased other items that I never tasted before, like Fish Sauce. I made a pork stir fry with it.
I honestly did not like the way fish sauce smells, it was off putting.
Other than the smell, the fish sauce gave the pork stir fry a nice flavor to it. The smell blends in with the rest of the ingredients and its barely noticeable. So if you decide to try it out, do not let the fish sauce smell intimidate you. Note: A little goes a long way, it's salty.

I began by sautéing the baby Bok Choy in a hot pan with a bit of coconut oil, added garlic, then removed the bok choy and set aside. I sautéed the pork, added chili oil, a few drops of fish sauce and then added back the baby Bok Choy and stir fried it until the pork was thoroughly cooked.
The dish was quite tasty, hot and a bit spicy.

This dish is vietnamese :)

I made the same recipe with the Gai Lan except I substituted the fish sauce with oyster sauce.
Gai Lan tastes to me like broccoli and asparagus, slightly bitter.

Both of these dishes are delicious, you can make the stir fry with chicken or thinly sliced steak.
You can also just steam the baby Bok Choy separately instead of stir frying it. Then once steamed incorporate it with the stir fry.

Try something new, explore different ingredients from other countries.
Get out of your comfort zone.
I love and enjoy doing that.
I feel like I traveled to the place the dish comes from and back!
So make new dish if you get bored of cooking the same old thing in your kitchen.

It's quite tasty and fun!


Dulce de Lechoza, Candied Papaya

My mother always made this around Christmas time and it is associated with that time of year in Puerto Rico.
The scent takes me back to that time. I used to watch my mother make it. She loved this stuff so much and so did I.
I found the recipe in her old cook book but it didn't have the ingredients she used to add, like cloves and cinnamon and brown sugar. So this version is my mothers version. I hope you all enjoy this sweet delicacy as much as my mom did.
This is the first time I ever attempt making this. I never made it around Christmas cuz I couldn't find green papayas but I found some now! So here you go :D


2 lbs sliced Green Papaya (remove the seeds)
2 liters of water
1 cup sugar
1 cup of brown sugar
3 cinnamon sticks
1 1/2 tsp cloves
1 dash of salt
1 tsp of vanilla
Add all the ingredients into a large pot, simmer on medium high heat covered for 30 minutes, then cook on low heat for 1 hour to 2 or until the papaya is very tender and the water is reduced to a thick sugary consistency. Stir occasionally. Sprinkle a dash of salt, add vanilla. Use a candy thermometer it should read 222 degrees.
Let cool, store it inside a mason jar, or air tight container.

Tastes delicious cold!