rice cake confessional

adventures in eating

Archive for the ‘recipes’ Category

rice cooker apple tarte tatin

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I don’t have an oven and it makes me sad. When I first moved into this place I didn’t think it’d be such a big deal to live oven-less but think of this: no fresh cupcakes with cream cheese icing, no fudgy brownies, no piping hot chocolate chip cookies. If I crave any of these things, I must buy them and <whine> it’s not the same </whine>.

Being ovenless means I have to make do with what I can get. When I came across this recipe I knew I had to try it. The prospect of a baked good in my home was too good to pass up.

All in all, I was happy. It’s not exactly a cupcake but it makes your house smell like cinnamon and it’s bready and fruity and probably good with whipped cream. That’s got to count for something right?

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Written by joann

March 16, 2010 at 12:07 am

Posted in dessert, experiments, recipes

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what to do with cha soba

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True confession time again.

I’ve been to Daiso 4 times in the last 4 weeks. Obscene right? It all started off because I need a plastic bowl for my morning cereal. It has now morphed into a weekly, mostly innocent visit to pick up a peeler, a bottle opener, some tupperware. Whatevah. Then I started venturing into the food section at Daiso and it was all downhill from there.

Sometimes I buy things and have no idea what I’m going to do with them when I get home. Such was the case when I spotted some green tea soba at Daiso. For two dollahs I figured I didn’t have much to lose. I perused the internet (as is what often happens, you go to Google for life’s answers) and found two recipes that served as inspiration. One is from superfamous food blog Chocolate & Zucchini and the other from the Aussie mag The Gourmet Traveller.

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Written by joann

April 6, 2009 at 10:22 pm

Posted in experiments, japanese, recipes

Tagged with ,

adobo fried rice

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adobofriedrice1

I’ve been on a cooking spree lately. It’s a bit more ‘spency (too much slang? read: expensive) but it’s nice to know what’s going into your food sometimes. Plus it’s kind of a nice way to unwind. I’m not doing anything too complicated in the kitchen. After all, I have exactly 1 pot, 1 pan, and 2 burners at my disposal. This past week I made chicken adobo using chicken wings that I picked up at the supermarket. 

In a moment of genius I opted to use the leftovers to make some adobo fried rice. Not quite as fancy as the adobo fried rice omelettes of Las Vegas fame ( it was a moment of genius coupled with laziness) but still a nice way to wrap up a day of Sunday housecleaning.

Ingredients:

  • rice (I used brown but white rice is a-ok)
  • garlic, minced
  • chicken adobo leftovers (shred the chicken, pick out the peppercorns)
  • green onion, chopped (just for looks really :D)

No measurements for the rice and adobo. I made one medium sized bowl of it and used the meat of 2 chicken wings, 3 tablespoons full of adobo sauce, and a heaping scoop of rice. Fried rice is pretty forgiving so do whatchu want in whatever proportions you want. 

Method:

  1. Add a little oil to a hot pan and throw in the minced garlic (I used 1 tsp). 
  2. Add the chicken and adobo juices. It might be a bit watery so let the juices cook down a bit (stir constantly to avoid burning). 
  3. Throw in the rice and mix like you mean it.
  4. When its heated through and mixed well, take it off the heat.
  5. Throw on the green onions and take a picture. 
  6. Enjoy.

If you’re not lazy, you could make this into a Japanese style omelet (aka omurice) with the rice in the middle and an omelet wrapper. If you’re only moderately lazy you can add scrambled eggs to the mix (cook beforehand and add unless you want to eat brown eggs).

Written by joann

April 6, 2009 at 12:10 am

lazy enchiladas

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I’m finally (cross my fingers) getting over the latest bug that left me bed bound for the last week or so. Thank goodness!

I first made this recipe two weekends ago when the LA crew was in town. The recipe below is based off that first go-round with the enchiladas. The pictures are from the rerun of the same but smaller portioned recipe.

enchiladas2.jpg

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Written by joann

March 2, 2008 at 12:13 am

Posted in experiments, mexican, recipes

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nutella rice krispy treats

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I had a random craving for Nutella this weekend, but unless I could find a few recipes I couldn’t really justify investing in a whole jar of the stuff. Luckily, I found a few inspirations online and I trekked over to Safeway to pick up a bottle of the yummy chocolate hazelnut delight. During my Europe travels I enjoyed a lot of breakfasts with Nutella. It even came in small individual packets. I dunno why the US has not embraced Nutella as much as Europe has.

Anyway, I didn’t have eggs so I had to abandon my initial Nutella plans. That and I was feeling lazy. Instead, I present to you Nutella rice krispy treats.

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Written by joann

September 23, 2007 at 10:42 pm

Posted in dessert, experiments, recipes

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the sequels

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My very first post ever was on quickie arrozcaldo that I made in a flash. The rain this weekend made me crave it again but the REAL kind this time. After work on Saturday (yes, I had work on Saturday) I committed to the hour plus prep work for *real* arrozcaldo. The recipe below made me about 3 servings.

Ingredients

  • 1/4 lb of chicken (I used boneless, skinless thigh meat)
  • 1/2 a medium onion, sliced
  • 3 cloves of garlic, minced
  • 5-6 discs of peeled ginger
  • 1 cup of uncooked jasmine rice
  • salt
  • oil
  • green onion (optional)
  • lemon juice (optional)
  • black pepper (optional)
  • fish sauce (optional)

Method

  1. Fill a pot 2/3 full with water and bring to a boil.
  2. Add half of the sliced onions, the chicken, and salt to taste (you’re making a broth here so season it as you like it, I prefer mine saltier)
  3. When the chicken has cooked thoroughly take it out of the broth.
  4. In a bowl, shred the chicken. You can use your hands OR you can use two forks.
  5. In another pot heat enough oil to coat the bottom.
  6. Saute the garlic, onions, and ginger (letting each cook for a few minutes before adding the next).
  7. Add the shredded chicken and mix thoroughly. Throw in the cup of rice.
  8. Fill the pot with liquid until it’s about 2/3rds full again – use a 50/50 mix of water and the chicken broth.
  9. Put on medium heat and boil.
  10. Be patient! If the liquid runs low, add more water or broth. (More water if you want to keep it lighter, more broth if you want a richer flavor.)
  11. Wait for the rice to ‘pop’ -you’ll have a super thick soup. The rice kernels will be less distinct.
  12. Garnish with green onion, lemon juice, fresh cracked black pepper, and fish sauce – all optional.

This really hit the spot during the rainy weekend. Buuuut, the title of the post is ‘the sequels’ – PLURAL. I hadn’t planned on it but I ended up making bibimbap again earlier this week. The results were tasty and the second time around was much faster than the first. I made a few modifications by omitting the sesame oil and green onion for the bean sprouts and boiling the bok choy instead of stir frying it. I also added some toasted seaweed and left out the sesame seeds from the gochuchang sauce.

Written by joann

September 23, 2007 at 10:23 pm

Posted in filipino, korean, recipes

cookie berry apple cobbler

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I have a couple of sweets recipes that I’ve wanted to try but had to put those on the back burner to accommodate a hectic Friday schedule of spa-ing, shopping, mani/pedi-ing, and dinner partying. Lucky for me JenLui had just the thing. Photos courtesy of the other Joann again. 🙂

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Written by joann

September 10, 2007 at 10:12 pm

Posted in dessert, recipes

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bistek pilipino

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bistekbefore.jpg

I used to make bistek (a Tagalogized version of the English word ‘beefsteak’) all the time in college. It was the first thing I learned how to cook. I jacked it up real good one time by accidentally salting the beef AND marinating it in soy sauce. The result was the saltiest meal of my life. Apologies to the unsuspecting neighbor that ended up eating that upon visiting.

This is quick and easy and deeply Filipino. Enjoy!

Ingredients

  • 1/2 lb of sliced beef
  • 1 medium onion, sliced
  • 3 cloves of garlic, chopped
  • cracked black pepper
  • the juice of 1 lemon (OR the juice of 6-7 kalamansi)
  • 1/2 cup of soy sauce

Method

  1. In a bowl mix the beef, onions, garlic, lemon juice, and soy sauce. Add plenty of cracked black pepper. Marinate for 20-30 minutes.
  2. Heat oil in a skillet and pan fry the beef. Turning once.
  3. After all of the slices are cooked, place on a plate, and set aside.
  4. In the same skillet add the onions and garlic. Leave the marinade for now.
  5. When the onions and garlic are browned, add the cooked beef back to the skillet.
  6. Add the marinade, bring to a simmer. (If needed, add 1/2 cup of water to make it saucier).
  7. Serve over steaming white rice.

bistekafter.jpg

Written by joann

September 9, 2007 at 11:02 pm

Posted in filipino, recipes

black bean noodles

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blackbean.jpg

Black bean noodles have intrigued me since I watched Witch Yoo Hee a few months ago. Yes, that’s a Korean drama. Anyway, they slurped up these noodles all the freakin time and it looked so GOOD.

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Written by joann

September 9, 2007 at 10:38 pm

Posted in experiments, korean, recipes

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ukoy ukoy

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This post goes out to MG. She ordered ukoy from Goldilocks a few weeks ago and ended up with something down right yucky littered with itty bitty baby shrimpies (aka hibi). My mom makes awesome ukoy. Golden brown and delicious.

What you’re gonna need (measurements are approximate):

  • 2 large potatoes, peeled
  • 2 medium carrots, julienned
  • 1 large onion, cut into rings and then cut in half
  • 2/3 cup of flour (feel free to add more to get the right consistency, keep the same proportions of flour to cornstarch)
  • 1/3 cup of cornstarch
  • 1 tsp of salt
  • 3 stalks of green onion
  • 1 1/2 lbs of shrimp, peeled, deveined, sliced in half (lengthwise)
  • 1/4 cup of water
  • fresh cracked black pepper

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Written by joann

August 28, 2007 at 8:24 pm

Posted in filipino, mom's kitchen, recipes

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