Teriyaki Shrimp Stir Fry is the recipe that I am gonna be sharing with you today. Thanks to One Love One Kitchen for guesting here again on my blog. Teriyaki is something that my husband and kids love to eat. I am not a big fan when it comes to teriyaki however, I eat teriyaki but not all the time. Teriyaki shrimp is really delicious, if you don’t like seafood, you can make teriyaki chicken, beef or even pork.
What I like about teriyaki is you can load it with a lot of vegetables. Some chef only adds certain vegetables that they prefer or like. But when I do cook teriyaki chicken or shrimp I always add different vegetables that way the flavor will be much better. This teriyaki shrimp stir-fry would be perfect to pair with some brown rice or even quinoa. Read more
Today I am sharing you this Banana Blossoms with Fish recipe. This recipe is very flavorful and does not require a lot of ingredients at all. Lately, I was able to visit one of my favorite farmers market in Atlanta. Whenever I’m there I always buy food that I want to make.
Most of the food I buy at this place is fish, the banana blossoms, and other vegetables which I cannot find in any local store near me. Banana blossoms are one of my favorites to eat back when I was a child, so finding them here in the US is a big deal for me. Read more
Today recipe is Sauteed White Squash with Sardines. Such a simple dish to make, and doesn’t require too much of the ingredients. I just put this together on the last minute since I had no idea what to make for dinner. White Squash is very popular in my country, I can remember eating them all the time since we have planted some on our farm. White Squash is known as Upo in my language, this has a softer texture than the regular squash.
You can buy white squash at some international store because I don’t think I have seen our local grocery store with this type of vegetables. To this recipe, I added a handful of spinach and some spices that I wanted to go with it. Then I also use two cans of sardines, onions, olive oil, salt, water, and pepper. I also used fresh parsley, ginger, tomatoes, garlic, and fresh jalapenos (this was optional). The reason I added the jalapenos, is for it to have a little bit of spice. Yes, I do love spicy food, but I don’t make them all the time since my husband and daughter don’t like it too spicy. Read more
Bistek Tagalog (Filipino Beefsteak) is a Filipino version of Beefsteak. The meat is thinly sliced and it’s cooked with soy sauce, lemon juice and garnished with some onion rings. A very simple recipe but full of many flavors, this recipe doesn’t require a lot of ingredients and the procedure is not complicated. Bistek Tagalog (Filipino Beefsteak) is common in the Philippines, a lot of people love eating this dish with rice. However, you can also pair this with some mash potatoes, and other veggies that you prefer.
Cooking bistek Tagalog (Filipino beefsteak) is easier than what you thought it would be. Just follow the steps I have indicated in the recipe, and your bistek Filipino will come out as delicious as you imagine. Marinating the meat for overnight or even few hours really helps soak the flavor. If you are not planning on eating this at lunchtime, then you should marinate it for about 3 hours. Read more
Bibingkang Malagkit (Rice Cake) is a very popular dessert to make on holidays. There are different ways of making rice cake, some mix the coconut milk during the process of cooking the rice. The process of making bibingkang malagkit is a little bit different than the normal rice cake. On this recipe, I let the rice boiled with four cups of water and 1 can of the coconut milk (about 14 fl oz). Cooking the rice is not hard at all, but you have to pay attention that the bottom won’t get burn.
Once the rice goes into boil adjust your heat to a medium. Remember to stir it every now and then, if you need to add some water do so. Usually, adjust my heat to medium, and when the liquid is gone I turn it to low. Start making your topping, that way by the time your rice is done cooking for the second time your topping is ready. From the time it started boiling until it was cook it took about 45 minutes for the rice to cook.
Making the topping is going to take awhile, probably about 1 hour or so, depends really. You want the topping to caramelize that way it won’t look like water down on the top of your glutinous rice. Start your time once the mixture started boiling not from the time you added to the skillet.
Mine started boiling at 10:30 then I adjusted the heat to medium. I know the process is long that’s why I don’t make this often but on some occasion only. However, the aftermath of this cooking is going to be very delicious and you will get a lot of compliments. It took me about 55 minutes to finished making the toppings, I have leftovers which is not big deal.
In a non-stick skillet add ¼ cup of the coconut milk you set aside earlier. Then add the glutinous rice and the white sugar and mix very well. Let the mixture cook for about 5 minutes, mixing it constantly. Once it’s finished cooking, transfer the mixture to the pyrex, spread about 4 tablespoons of your topping mixture in the bottom of the pyrex so the glutinous rice won’t stick. Top the glutinous rice with the caramelized sauce you made, at this time you can just let this sit and serve it later. However, you can also put this in the oven for about 3 minutes broil it. Read more
Today I am sharing this chicken adobo recipe, which I am sure a lot of you have heard already. Chicken adobo is a very popular dish in the Philippines, you can pretty much any meat you prefer. Some people use chicken, beef and even the pork. There are different variation way of making chicken adobo. Some do use just the chicken breast, and some use meat with bones and the extra fat.
This recipe requires few ingredients only, and you can use the soy sauce that is gluten free if you are allergic to gluten like me. The key to having a delicious and tender chicken adobo is to marinade the meat for 30 minutes or 2 hours. Whenever I make adobo I marinade the meat overnight that way the flavor can soak through the meat.
Marinating this overnight give it time to really blend all the flavor through the meat. However, if you want to have this at dinner time, 45 minutes to an hour is perfectly fine. But remember when you do cook meat do not put your heat to high, that way the meat won’t be tough. Chicken adobo is perfect to go over rice, the juice of this will make your rice taste even better.
This post contains linking back to its original author which is One Love One Kitchen. If you want to follow her, don’t forget to visit her Facebook Page. She posts recipes each week. Read more