Pork With Tofu and Black Beans in Oyster Sauce

Since I started cooking, oyster sauce has become so handy for me. It is one condiment that I find so ideal in creating flavorful dishes. I just love how well it works with anything! Whether it be beef, pork, poultry, seafood or vegetables, the savory flavor of oyster sauce will definitely create an amazing dish out of it.

Whenever I run out of ideas of what to prepare for dinner, oyster sauce always saves the day! I just combine whatever ingredients I have and cook it in oyster sauce...and VOILA, we have a yummy dish like this...

This Pork With Tofu and Black Beans in Oyster Sauce is another one of those many dishes that I came up with using oyster sauce. It's a combination of lean pork cubes, fried tofu and freshly cooked black beans and bell pepper for added flavor. For the steps in cooking beans, go here. 

Before going to the recipe, I would like to take this chance to thank my new blog friend, Balvinder of Gluten Free Food for giving me The Liebster Blog Award. Liebster is a German word meaning "dearest" or "beloved".  I am truly thankful to Balvinder for considering my blog dear to her. :) If you haven't been to her blog yet, do check it out and be amazed with Balvinder's tested gluten free recipes!

I want to pass on The Liebster Blog Award to five bloggers that I recently came across and are becoming dear to me as days go by. They are:

Alaiyo of Pescetarian Journal

Elpiniki of Tomato Sauce

Gurshiba of Exquisite Niche

Juliana of Simple Recipes

Reena of Achu's Amma's Kitchen

♥♥♥Please take the time to visit and give them some blog love!♥♥♥

Now, let me bring you today's recipe: Pork With Tofu and Black Beans in Oyster Sauce. This is very simple and versatile! You can add whatever you think will please your taste buds. You can also omit the pork and it will be perfect for a meatless meal. :)

Happy Leap Day everyone!

Creamy Chicken and Broccoli Trumpet Pasta

As we all know, broccoli is a very nutritious vegetable. It is a very good source of fiber, Vitamins A, C and K, calcium and folic acid...and it belongs to the cabbage family, known as Cruciferous Vegetables, which has anti-cancer properties. With all these health benefits that broccoli has to offer, I am truly glad that it is one of the few green vegetables that my daughters love. At least I wouldn't have to force them to eat it. :)

This pasta dish that I'm sharing with you today is one of Clarise & Cherlin's favorite broccoli dishes. I frequently use either macaroni or penne for this recipe...but I have this gluten-free Pappardelle's Trumpet Pasta, so I decided to use it instead. 

The delicious combination of broccoli, cheese and chicken always makes this dish a big hit on our table...but the fun shape of trumpet pasta made it even more appealing.

But let me tell you that whatever type of pasta you use, this recipe will surely bring delight to everyone. If you want your kids to start eating broccoli, you should try this!

Seafood and Vegetable Medley in Oyster Sauce

It's the first Friday of Lent! As promised, I'm bringing back Meatless Fridays wherein I'll be sharing meat-free recipes every Friday during the 40-day period of Lent. This is my way of helping those who are trying to abstain from eating meat (beef, pork & poultry) as a form of sacrifice during the Lenten Season.

Today, I'm sharing with you a very easy and flexible recipe which I call Seafood and Vegetable Medley in Oyster Sauce. For this, I just made use of some veggies and seafood that I have in the refrigerator which I simply sauteed in garlic and seasoned with oyster sauce.

For the vegetables, I used Napa cabbage, bottle gourd and carrots...but regular cabbage, celery, chayote and green beans will also work well. For the seafood, you can use clams, mussels, scallops, as well as fish and shrimp balls in addition or as replacement for the shrimps, squid, crab sticks and squid balls that I used.


This is a very simple and quick recipe but really healthy and delicious! You should try it!

Mussels and Tofu in Sweet Smoked Paprika Sauce

Today is Ash Wednesday which starts the Season of Lent for Christians around the world. For many, Lenten traditions include fasting and/or abstaining from certain food. I grew up observing the Catholic tradition of abstaining from meat on Ash Wednesday and all Fridays of Lent. I know that many Catholics whether Filipino or non-Filipino observe this. To make it a little easier for my readers who do, I'll be sharing non-meat (by meat, we only mean beef, chicken and pork...fish and seafood are not included) recipes starting today and in the next Fridays within the 40-day period of Lent. This is what I did last year, and many found it helpful so I'm doing it again.

Let me start with this mussels recipe that I came up using the smoked paprika powder that I received from La Chinata two weeks ago.  

You see, I am a fan of paprika...but only the regular or plain kind. I like how it adds color and flavor to fish, shrimps and meat. The McCormick brand is what I buy most of the time. I've also used store brand ones like that of Kroger & Walmart...but I honestly have never tried high quality brands nor other varieties of it like the pimentón de La Vera (smoked) kind nor the dulce (sweet and mild), agridulce (bittersweet and medium hot) and picante (hot) ones. 

La Chinata offered to send me samples of their Sweet and Hot Smoked Paprika Powder, and I accepted. I haven't seen this brand in nearby stores so I thought this would be a good chance to try it out.

 

From the moment I opened the can, I already smelled the difference. Unlike the regular paprika, this La Chinata paprika powder which was made from Capsicum annum and longum peppers that are dried by smoking using oak wood, has of course a distinct smoky aroma. 

Yesterday, I made this Mussels and Tofu in Paprika Sauce. This is a very easy to prepare mussel dish which I came up from the simple ingredients I have in the refrigerator. For this, I used the sweet smoked paprika that I got because I didn't want it to be too strong for my daughters. I must say it worked really well on this dish. It was just an experiment, but since it came out good, I want to share it with you. The mild smoky flavor of La Chinata Sweet Smoked Paprika brought the ordinary mussels to a different level.

So, did I like La Chinata Smoked Paprika Powder? Yes! Will I recommend it? Yes! But let me tell you that in choosing the paprika for your dish, you should consider what kind of flavor you want for it. You should decide first whether you want it sweet or hot, mild or pungent, and from there you can choose what paprika variety you prefer. 

I haven't tried other brands of smoked paprika so I am in no position to say if La Chinata is the best. But if just for the smoky flavor and aroma, it's good enough and I will definitely recommend it.  If you want to try it for yourself, you can check out CASA PONS USA and La Tienda.

Guest Post at Exquisite Niche Featuring Chicken Estofado

Hope you all had a wonderful weekend. It's President's Day here in the US which means no school for the kids. Before I go spend some quality time with my girls, I want to invite you all to check out my guest post at the Exquisite Niche! If you haven't been to this site before, I am very excited to introduce you to it. Gursahiba Anand, a wonderful lady from India started this wonderful blog late last year with the hope of encouraging all those who have the passion for cooking and baking by sharing her own cooking adventures. Just like all women in this world, she wants everything in her house and life to be just exquisite, hence the name of her blog.

I was truly delighted when she invited me to do a guest post for her. Not only did she ask me to share a Filipino recipe, she also let me introduce the Filipino Cuisine to her readers! As you all know, sharing my love of cooking and my county's cuisine has always been my goal, so being able to do this somewhere other than my own blog is really exciting for me!

For my guest post, I prepared a short history of the Philippine Cuisine, and since Gursahiba loves Spanish food, I chose a recipe that resembles a Spanish dish that we Filipinos call Estofadong Manok (Stewed Chicken). 

So what are you waiting for??? Head over to Exquisite Niche and get the chance to learn a little more about the Filipino Cuisine and the Spanish inspired recipe that I am sharing with Gursahiba and her readers. While you're there, be sure to give her some blog love either by saying hi or following her blog via email or Facebook. Have a wonderful Monday, everyone!

Shrimp and Tofu Lumpiang Sariwa

"Delight yourself in the LORD; 

And He will give you the desires of your heart." -Psalm 37:4

I fell in love at a very young age. Are you wondering how young??? Well, I was only 13 years old when I had my first boyfriend. Though many were saying that it was just puppy love, at that time I was sure that it's true love. I believed he's the one...but HE WASN'T. Though first love relationships can last for some people, for us it didn't. He left me for another girl just two months after my 18th birthday. And yes, my heart was torn into pieces. For more than a year, I felt devastated and I cried every day for over a month. But hey...don't feel sorry for me! My love story didn't end there! Two years after that break up, God answered my (and my mom's) prayers...the right man came along and my heart became whole again. Yes, you're right...I'm talking about Ryan - the man I am happily married to! God is good you know! Just when I thought I lost my one true love, God was actually leading me to the perfect person to spend the rest of my life with. He just made me and my first love cross paths just so I can better understand what matters most in life. When I realized that, all the regrets I've been having suddenly went away...and my life turned brighter. After a few years, I managed to be friends with my ex...and as years go by and I fall more in love with Ryan, I become more and more thankful to him for breaking my heart. It was probably one of the best things that happened to me. Not only did it make me a better person, it also led me to the perfect life that I have now. What could be better than that??? Truly, God knows what my heart desires - a simple happy life with a man who really loves me and two beautiful daughters who never fail to put a smile on my face! ♥♥♥  

This month's Kulinarya Cooking Club Challenge hosts, Abigail of My Nappy Tales and Marni of Kensington Kitchen want us to share a dish that reminds us of our first love. But that's not what I'm doing. Instead, I am sharing with you a dish that reminds me of those wonderful first years of my relationship with Ryan while we were still taking up engineering at the University of Santo Tomas(UST). Those were the days when we didn't have money to eat at fancy restaurants, and a twice-a-month date at either Goldilocks or Shakey's Pizza just across the UST Engineering Bldg. in España was all we could afford. 

Aside from Pancit Palabok, Filipino-Style Spaghetti, Lumpiang Shanghai, Pork Siomai, Chicken Lollipops, Bistek Tagalog, Binagoongang Baboy, and Baked Macaroni, there is this food that we really loved to eat at Goldilocks. Not only is it delicious, it's also cheaper thus perfect for our tight student budget. Just as the two of us were falling more in love with each other, we were also falling for Goldilocks' All Veggie Fresh Lumpia which is similar to the Chinese non-fried spring rolls. We just love how good those strips of carrots, green beans, mushrooms, squash, and lettuce were rolled in soft lumpia wrapper and topped with their signature lumpia sauce. We've honestly eaten tons of it, and had I not started making it at home, we could have been awarded  Goldilocks' Most Frequent Fresh Lumpia Eaters. LOL. Kidding aside, Fresh Lumpia is really delicious that's why we really love it.

For my Kulinarya entry, let me share with you my version of fresh lumpia. This is not all veggie, it has shrimps and tofu too, so it's tastier! I'm sure that like us, you will find this irresistible to fall in love with...

 

Daing na Bangus (Milkfish Marinated in Vinegar & Garlic)

If there's one fish that's really popular in the Philippines, it's bangus (milkfish). Not only is it the country's national fish, it also has a mild sweet flesh and melt-in-the-mouth thick belly fat that make it superior to other locally available fish. Despite its being quite difficult to eat because it has lots of thin spines, milkfish is a versatile fish that can be cooked in different recipes like Sinigang, Paksiw, Totso and Cardillo. It is also delicious even when simply grilled or fried. 

There is this dish called Daing na Bangus that we, Filipinos really love to eat for breakfast. It is milkfish marinated in vinegar and garlic then fried and eaten with steamed rice or sinangag (fried rice). In the Philippines, daing na bangus is readily available in the supermarkets. Though it is also available in Asian stores here in the US, I still prefer to make it from scratch. It's kinda time consuming especially because I prefer to have the bangus deboned (so that it will be easier to eat),  but it's all worth it! At least I am sure that my Daing na Bangus tastes the way I want it and it has no preservatives.

The other weekend, I found a good bangus at the Asian store and I decided to make it into daing. It was a lot easier this time because the hubs volunteered to debone it for me. A number of PiTCC readers have requested me to feature Daing na Bangus, so here it is...

If you are too lazy to undergo the deboning process, it's fine. You can go ahead and marinate the milkfish after cutting it. Anyway, you can just remove the spines while eating it! :)

Chocolate Dipped Heart Shortbread Cookies

It's Valentine's Day tomorrow, and if you're thinking of last minute treats for your loved ones, here's something perfect! These Chocolate Dipped Heart Shortbread Cookies are easy to make and requires simple ingredients, but will definitely win anyone's heart! 

 

Who can resist shortbread cookies dipped in rich chocolate??? Admittedly, I can't!

Wishing you all a Happy Valentine's Day! Whatever you plan to do, I hope it will be a love-filled day for you! :-*

Pork Chops in Creamy Mushroom Sauce

The days are just passing by so fast! I can't believe it's Friday again...which only means that the weekend is here. Before I get totally carried away by the wonderful thoughts of weekend, let me first share with you this recipe that's sure to please the meat and potato lover in you!

This is simply made of browned potatoes and seasoned pork chops simmered in cream of mushroom soup. This is very easy to put together but the result is very tasty! If you are like us who don't dine out on Valentine's Day if it falls on a weekday, you can make this a part of the lovely three or four course dinner that you'll prepare for your family.

Have a fantastic Friday and a wonderful weekend everyone! No matter what you might be doing, I hope you will enjoy...

Three Cheese Filipino Style Baked Macaroni

Today, I'm bringing you a favorite pasta dish in the Philippines...the Baked Macaroni. Like the all time favorite Macaroni and Cheese here in the US, Filipino Style Baked Macaroni has elbow macaroni and cheese as the basic ingredients, but it has a tomato based meat sauce which is a little sweet like the sauce used in Filipino Style Spaghetti.

The most common version of baked macaroni in the Philippines is simply cooked pasta combined with meat sauce then topped with shredded cheddar cheese. The version that I'm going to share with you is my family's favorite. This is how I've been making Baked Macaroni since we got here in the US. The addition of mushrooms in the meat sauce makes it more special. The topping is also different. It 's a lot better than the usual melted cheddar cheese topping. It's creamy and cheesier, and both kids and adults will surely love it!

Check it out and do give it a try! It doesn't only make a delicious filling meal any day of the week, it's a perfect pasta dish for special occasions too...like Valentine's Day! ;)

Total Temptation Strawberry Cupcakes with Chocolate Frosting

It's Monday again! I hope the weekend went well for all of you! I don't know if it's the same for everyone...but weekends always seem too short for us. I guess it's how it is when you're having fun. Though it was disappointing that my poor blog was flagged as an "attack site" by Google for more than 15 hours last Saturday, my family and I had a great time during the weekend. We visited a close family friend and enjoyed some good movies and yummy food. The sun came out long enough so we were able to go to the park and get some fresh air. Then yesterday, we had fun watching the Super Bowl! It was really a good game between NY Giants and NE Patriots, and Madonna's half time show performance was amazing! We also find some of the commercials really funny so we all had a good laugh.  Before that, the girls and I had a lovely bonding time baking these delicious cupcakes which we ate after watching the game.

It was truly another well spent weekend...and there's no better way to end it than with these cupcakes. 

These are Strawberry Cupcakes with Chocolate Frosting which my husband calls "total temptation". He just couldn't resist these beauties! The goodness of strawberries and chocolate combined in one delicious treat is something he couldn't avoid. Well it's true for me and the girls too! 

Because February is a month when all I could think of is chocolates and the color red, I think this is the best time to share this recipe with you! These cupcakes are wonderful Valentine treats for you and your loved ones.

And oh, speaking of cupcakes, I came across this e-cookbook on How To Start A Cupcake Business. If you are someone who loves cupcakes and you are considering to start your own business, this will be helpful!

This book was written by Danielle Aimes and is available in Kindle Edition at Amazon.com. It has step-by-step guide and helpful tips on naming your business, creating a business plan, even on developing a theme and logo and stocking your kitchen so you can create and sell the product. Do check it out! It's such a great read for anyone thinking of starting a cupcake business!

Ok, now time to check my Total Temptation Strawberry Cupcakes with Chocolate Frosting recipe! Do give it a try! I'm sure you and your family will love it...

Bratwurst a la Bistek Tagalog with Jalapeño Peppers

Only two more days before the big game, and I know how a lot of Americans are gearing up for their Super Bowl party. Growing up in the Philippines where people don't really give much attention to football, I admit that I am not a football fan...but I must say that I really enjoy watching the Super Bowl! With all the funny commercials and the amazing artist/s performing for the halftime show, who wouldn't??? 

If you are hosting a party this Sunday or have been asked to bring something to it, and you want something new, this Bratwurst a la Bistek Tagalog with Jalapeño Peppers that I'm sharing with you today is a wonderful option. It's Bratwurst (German sausage) cooked like Bistek Tagalog which is a favorite Filipino beef dish wherein  beef is marinated and cooked in soy sauce and calamansi (Filipino lime) then garnished with lots of caramelized onion rings. 

This simple yet great tasting recipe is a good twist to the favorite grilled bratwurst. The wonderful combination of lime and soy sauce plus the mild kick from the Jalapeño pepper definitely bring bratwursts to a new level. It's easy to prepare and doesn't require much ingredients. Just like the classic Bistek, we love this with rice, but this will also work so well with your favorite rolls. 

Give this recipe a try and let me know what you think! 

Fried Spiced Perch with Garlic Shrimps and Mushrooms

I remember how much I love spending most of my weekends at the beach with my family when I was young. Playing in the beach with my brother was so much fun for me. We loved to build huge sand castles, play tag or simply lay down on the sand. We also enjoy riding on our big inflatable tubes and let the waves drift us away from the shore.

But aside from all those, there's one more thing that I like about spending time at the beach. Can you guess what it is??? Well, it's being able to eat grilled fish that was freshly caught by the local fishermen. You see, the beach where we usually went to is very rich in marine resources and lots of fishermen go fishing there. During early morning, you can find fishermen unloading their catch on the shore, and my father would always buy from them.

Though fresh seafood are always available in the nearby wet market, nothing is fresher than a wriggling fish dumped in a grill. Even with just salt sprinkled on it, it's so tasty...and my brother and I enjoyed it so much!
Being able to experience how delicious fresh seafood are from an early age is the reason why I grew up being a seafood lover...and I'm glad that I did. Seafood  are not only delicious and versatile, they are also excellent sources of protein, vitamins and minerals with no saturated fats that we can get from eating most meats. I'm happy that just like me and Ryan, both our girls love them too.

This dish that I am sharing with you today is one of the seafood dishes that my daughters love much! It is a combination of ocean perch (which is not common in the Philippines), shrimps and their favorite mushrooms. Ocean Perch which is sometimes called redfish has a sweet, mild flavor and light-colored flesh that's quite tender and can be used in any recipe that calls for a white fleshed fish. We love it fried, grilled or baked.

Perch has a very delicate taste that you'll love even more with the addition of your favorite spices. As for me, I find garlic powder, paprika, basil and lemon pepper to work well on it. The fried perch alone would be good enough, but since the pack of perch that I usually buy has only 4-5 small-sized fillets in it, I love serving it this way, i.e., with garlic shrimps and mushrooms. :)