Category Archives: Recipe

Simple Kimchi Fried Rice

Looks very appetizing right? Kimchi fried rice. No fancy ingredients there. Just a mixture of leftovers from our first Samgyupsal experience at home.

This is so easy to prepare.

Saute garlic and onion in a little amount of oil. Add leftover kimchi. Saute for a few minutes before adding pre-cooked rice. Slowly add in other ingredients: Odeng or fish cake, grilled woosamgyupsal. Mixed well. Let it cook for 10 minutes. Top with spring onion before turning off the heat. So easy right?

I was able to save our regular budget for breakfast because of this meal made from leftover ingredients. And it’s like we’ve extended our samgyupsal experience as well. Nutritious pa because its complete with veggies, meat and carbohydrates.

Happy cooking, ’til next recipe!

Crispy Dulong Okoy (Dulong fritters)

My family loves fried food: fried chicken, tapa, pork chops – you name it. When my kids were young I would incorporate veggies in their meal by preparing okoy (fritters) or lumpia. So growing up, they love to eat lumpia, veggie balls, and okoy anytime of the day.

Recently, I cook dulong okoy following the simple recipe and ingredients of Panlasang Pinoy chef, Vanjo Merano. I didn’t follow the exact measurement of each ingredient because I cook more than sample recipe shown in his video.

Ingredients:

Dulong, mongo sprout (togue), scallions (young green onion leaves), flour, corn starch, baking powder, egg, water, garlic, onion, vinegar (for sauteing dulong) salt, pepper, cooking oil.

Procedure:

Instead of directly incorporating dulong in the batter, you may cook if for a bit by sauteing garlic and onion. Add in dulong. Sprinkle salt and pepper to taste. Add a small amount of vinegar. Cook for a few minutes. Let it cool.

In a bowl, combine the dry ingredients — flour, corn starch, baking powder. Mix thoroughly. Season with salt and pepper. Add in egg and water. Mix well. Add in cooked dulong and mongo sprout in the batter. Put chopped scallions. Mix some more.

Heat moderate amount of cooking oil in the pan. Put a ladleful of okoy mixture. Fry each side until golden brown. Drain the excess oil on paper towel and you’re done.  Best served with steamy cooked rice.

For dipping sauce:

You’ll need vinegar, soy sauce, onion, red chilli, pepper, sugar.

I hope you enjoy this recipe as much as I do. Thanks!

Simple Palabok Recipe

This is my first attempt to prepare Palabok. I’ve got my inspiration from Chef Tatung’s Simpol palabok recipe on Youtube. Although I made some modifications like cooking the ground pork thoroughly before adding the sauce.

Ingredients:

Excellent Pancit Palabok Noodles

For the sauce:

(I don’t have specific measurement for the ingredients. Tantyahan na lang. 😀 )
cooking oil
chopped onion
chopped garlic
dried shrimp (hibi)
annatto oil/water (atsuete)
all-purpose flour
2 Knorr shrimp cube
1/4 kilo ground pork
fish sauce (patis)
ground black pepper

For topping:

These are the only available ingredients for toppings I have in the kitchen. You can add variety of seafood for toppings such as, shrimps, mussels, squid.

chicharon baboy crushed
fried garlic
spring onions
boiled eggs
fried tofu (tokwa)

Procedure:

Boil pancit palabok noodles for 12 minutes to 15 minutes.
Saute ground pork in garlic and onion. Add dried shrimp. Add atsuete water mixture. Let it simmer. Add flour. Mix thoroughly. Add shrimp cube. Simmer. Add fish sauce and black pepper to taste. Simmer for a few more minutes.

Arrange the boiled noodles in a plate. Pour the sauce on the noodles. Add in toppings. Enjoy!

We have this for dinner last night and for breakfast this morning. 🙂