One thing I love about eggs is that I can whip up a lot of dishes with it. My youngest looks forward to his breakfast every morning. Eggs are his favorite and if I would allow him to eat them all the time, he’d be so glad, I’m sure. His favorite? Omelet and Frittata! I love making both dishes for him because he gets to eat veggies.
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The rice sticks will still be a bit stiff after soaking but will soften up during cooking. It will be best to serve this yummy dish while still hot, right after you’ve added the lime juice dressing. Happy eating! 🙂
1) Soak the rice sticks in warm water to cover 20 minutes until softened. Drain.
2) Meanwhile, mix vinegar, fish sauce, lime juice and sugar in a cup.
3) Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 1 to 3 minutes, stirring two or three times, until cooked through. Transfer to a plate.
4) Heat remaining oil over medium-high heat. Add eggs and stir just until set. Set aside some for garnish. Add the radishes, scallions, drained rice sticks and vinegar mixture. Cook, stirring, 1 minute, or until rice sticks soften and wilt.
5) Place on a serving platter; top with shrimp, egg, peanuts and cilantro.
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This dish is just like the usual Chicken and Pork Adobo, only it is dry. Adobo is a popular dish in the Philippines and each province has its own version of it. I got this from my MIL and according to her this dish originated in Batangas.
The secret of cooking a yummy adobo is by first marinating the meat with garlic, vinegar, soy sauce, peppercorn and bay leaf for a couple of hours. Then simmer until the chicken and pork are tender. When the meat is done, lightly brown them in a separate pan followed by the sauce. For the Pupor, you simmer it until the sauce dries up.
1) Marinate chicken and pork in vinegar, garlic, salt and bay leaves for 2 hours.
2) Remove chicken first then simmer the pork for about 15 to 20 minutes, then add chicken and hard-boiled eggs, simmer for 15 minutes more. The reason for doing this is the chicken cooks much faster than pork, you don’t want a flaky chicken for this dish.
3) Remove the meat and eggs, set aside liquid. Pour oil on a different pan and fry the meat.
4) Once the chicken and pork are browned, add the sauce. Simmer for another 10 minutes or until the liquid is dry.
5) Serve with steamed or garlic fried rice.
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Got a dozen hard-boiled eggs to peel for your salad? Here’s an easy way to do it. After draining the cooked eggs, return them to the pot, put the lid back on and shake it gently to crack the shells. Dunk them in ice water for 2 minutes, the eggs will shrink away from their shells, so they’re easier to peel. 🙂
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Eggplant Omelet or Tortang Talong is a simple and yummy dish that takes a bit of patience to prepare. The eggplants are grilled first then fried. Some prefer boiling because it’s easier but they are more delicious when grilled.
1. Pierce the eggplants using a fork, then grill. Once cooked, remove from grill, peel then set aside. Sauté garlic, onion and ground pork, season with salt and pepper. Beat eggs in a bowl and season with salt and pepper.
2. Again, using a fork, flatten one eggplant on a plate and top with sauteéd meat. Pour 2 to 3 tbsp of egg batter and slide onto a frying pan. Fry for 3 minutes then carefully flip to cook the other side. You have to fry it one at a time to avoid tearing the eggplant. Enjoy it with steamed or garlic fried rice. My kids love it with catsup.
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Your family will love this healthy and yummy egg not only for breakfast, it could be a good afternoon snack too. Make sure you remove it from heat right before they are completely cooked so eggs won’t end up too dry.
1. Vigorously whisk eggs with cheese and chives in a bowl. Season with salt and freshly cracked pepper.
2. Heat a non-stick pan over medium-high heat. When the pan is very hot, pour in whisked eggs. Reduce heat, and use a flat wooden spoon to push the eggs around the pan.
3. Serve over toasted bread.
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