Seared Beef with Spicy Dipping Sauce

Here’s an excellent, super easy to make beef appetizer that’s definitely a crowd pleaser.  Absolutely  delicious! Seared beef with Korean inspired spicy dipping sauce so versatile, you can use it with other meats, seafood, vegetables , and tofu.

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I finally made the sauce I have been meaning to create.   My children liked it so much, they wanted me to make this “again and again”.  I had to remind them to leave some for their father and my eldest son said “I know, mommy, but it’s just so good.  I can’t stop eating it.”  He didn’t even mind the spicy dipping sauce.  He doesn’t like to eat anything spicy, but he would not eat the meat without the sauce.  What a compliment!

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FOR THE BEEF

  • 2 lbs. Top sirloin beef
  • ground black pepper
  • olive oil or avocado oil for searing
  • 6-inch wooden skewers (optional)

Wash the meat and pat dry with paper towel before cutting.  Cut it in bite pieces about an inch thick.  Season with black pepper.  Do not season the beef with salt.  The sauce is full of flavor, you would not need it.  Heat a skillet over medium heat and add oil when hot.  Add slices of beef to the skillet and sear.  Try not to overcrowd the skillet, so you’ll have a nice seared meat.  Turn over and sear the other side.  Don’t overcook the meat.  Remove and let it rest for the juice to settle before you skewer the cooked meat.  Skewer the meat and place on a plate.  Serve warm with the sauce.

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FOR THE DIPPING SAUCE

  • 1 1/2 heaping tablespoon soybean and hot pepper mixture for meat sauce (Sunchang Ssamjang; available at any Korean store)
  • 2 1/2 tablespoons Sesame oil
  • 2 heaping tablespoons tomato paste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Sesame seeds
  • 1/4 teaspoon kosher salt
  • 2 tablespoons Hoisin sauce
  • 3 stalks of green onions, thinly cut

Combine and whisk all ingredients in a medium bowl until well incorporated. Refrigerate any leftover.

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If you do not like spicy dipping sauce, try soy sauce and lemon juice.  Just mix 1/4 cup low-sodium soy sauce and juice of 1/2 lemon.  Stir to incorporate.

You can either dip the meat and eat it right from the stick or…

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You can eat it like the Koreans do; lettuce wrap style!  The best! 🙂

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Now Devour!  Ahhh…so good!  The lettuce was so refreshing and crunchy. Yes, I tried some.  I had to.  It was so good!

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Variation:

Tofu Wraps. My dinner.  You can either eat the tofu raw or you can pan-fry it.  Serve with the sauce.

You can also try it with vegetables such eggplant; pan-fried or stir-fried using the sauce, salt and pepper as the flavor. Served over quinoa.

Note:  If any of these recipes inspire you to use as a guide in creating your own, please be considerate and credit annascuisine.wordpress.com.  Thank you.

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©annascuisine.wordpress.com (2013-2014), unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Cassava Cake with Coconut and White Chocolate Sauce

You are going to love this cassava cake!   It’s another childhood favorite snack that was made with yucca root (root crop) modernized by adding white chocolate then drizzled with coconut and white chocolate sauce.  Mm…

This is my original recipe that I created a long time ago, but I decided to give it a new flavor without sacrificing it’s originality.  Unlike the Pandesal recipe, this one remains its original flavor.  Since quinoa has a pungent flavor and smell, it took away the Pandesal’s authenticity.   The great thing about this Cassava cake recipe is you will never know that it’s made with white chocolate.   The white chocolate made this classic recipe even more flavorful and addicting.  A friend of mine and my children said so and I agree with them.  My youngest son, Andrew requested it for his dessert for lunch today.  He was so worried that it would be eaten before he could get another slice that he immediately gave me a container.  It made me laugh and I had to convince him that he would definitely get another piece.  🙂

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Meatless Bibimbap Rolls

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Quinoa, scrambled egg whites, watercress, pickled cucumber, bean sprouts, and kimchi in rice paper wrappers.  Meatless but packed with protein  and fiber.  Oh, so good!

This idea had been in my mind for a while and would not just go away, so I decided to blog about it.  As soon as I discovered quinoa and its benefits, I thought of substituting rice in Bibimbap recipe with quinoa and eggs whites instead of  whole eggs, omit the meat and wrap them with rice paper.  I can make them ahead of time, cover with damp cloth and just grab one whenever I get hungry.  But, I dismissed the idea because I didn’t feel like making them at that time.   However, I am constantly reminded of it that I finally made them today.  A perfect, healthy “grab-and-go” food.  These healthier version of Bibimbap is sure a crowd pleaser among Asians and a new favorite to vegetarians. 🙂

You can omit the kimchi if you don’t like it spicy.   The good thing about kimchi is you can store it in the fridge for  a very long time.   As for the other ingredients, I have some leftover rice paper wrappers that’s taking up space in my pantry and I really don’t want to keep them for a very long time.   I didn’t add any red pepper paste simply because I didn’t have any,  but still tasted good without it.  The seasonings in watercress, pickled cucumber, kimchi, and eggs were sufficient for me, but you can add the paste if you prefer or serve it on the side.  You can either have them as an appetizer, lunch, snack, or if you are adventurous like me, you can have them for breakfast as well.  🙂

A good variation for meat lovers is to add beef cooked in bulgogi sauce or chicken, tofu, and shrimp for seafood bibimbap.  🙂

Ingredients:

  • 3 egg whites, scrambled
  • olive oil
  • 1 bunch of watercress
  • Sesame oil
  • Cooked quinoa
  • Sesame seeds
  • salt to taste
  • store-bought pickled cucumber
  • prepared bean sprouts
  • prepared Kimchi
  • Rice paper
  • A bowl (large enough to fit the rice paper wrappers) of warm water
  • Red pepper paste (available at Asian food markets)

Preparation Methods:

  • Heat skillet over medium heat and coat with Sesame oil when hot.  Add the watercress and stir-fry until somewhat wilted.  Season with salt and sprinkle with Sesame seeds.  Remove and set aside.
  • In a separate skillet over medium heat, cook the eggs using the olive oil and season with salt.  Remove and set aside.
  • Make the Bi Bim Bap rolls.
  • Working one at a time, moisten rice paper by  dipping it in warm water.  Remove and place in a clean surface or a cutting board.
  • Fill and layer the quinoa, eggs, watercress, cucumber, bean sprouts, kimchi and red pepper paste.
  • Fold the rice paper wrapper over and roll once.  Fold both sides and roll all the way.  Lightly press down to seal the roll.
  • Cut in half or as is.  Share and enjoy! 🙂

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Steamed Mini Yucca-Rice Cakes (Puto)

Yucca Cakes

Yucca-Rice Cakes-original recipe by
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Here’s another Filipino favorite that I created.  These steamed rice cakes were really good!  The brown sugar and yucca (cassava) go very well together.  They are served at parties or at any get together, especially birthdays, Christmas time and New Year’s eve or as a merienda (afternoon snack).   The flavor variations are  coconut, purple yam, mango, pineapple, and chocolate to name a few.  You can add coconut powder and coconut strings, grated purple yam, mango puree, pineapple juice and tidbits, chocolate chips and ground chocolate in the batter.

You can put them in a festive or clear plastic bags and tie with a sophisticated bow and give them away as gifts for Christmas.  Your friends will appreciate them, especially those who don’t have time to make them or own any steamer and yearn to have them.  Below are coconut and chocolate rice cakes I made last year.

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I and some people had been in quest to find the “authentic” recipe because they are just out of this world.  “Once you popped, you can’t stop” as the potato chips commercial say.  That’s how good they are.  My grandmother knew how to make them, but she passed on before I could ask her.  I tried all the recipes I could find on the web, but the results were not the same.  Moreover, the instructions were not that specific.  They don’t really give you the “secret” process on how to make them “authentic”.  Yes, I discovered there were many secrets making authentic rice cakes.  I experimented many times and almost gave up, but one day, I finally achieved it.   The rice cakes below were made with 100% rice flour and the ones above were a combination of rice flour and all-purpose flour.  My children loved them.

RICE CAKES $16 FOR 50 PCS

Rice Cakes
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I was so proud of myself.  But…guess what happened?  I lost my note in the process of tidying up.  It took me a long time to discover the “secret” and lost it that easily.  Believe me, I was extremely sad and disappointed that I stayed away from the kitchen for a very long time.  Yes, it was that important to me.   It reminded me of my childhood and my grandmother.   I miss the good old days and my beloved, gracious grandmother.  I feel comforted making the authentic  rice cakes somehow. 

My quest now is to find the recipe I created.  It’s a must!  I could not remember all the ingredients and the measurements.  So, I settled to create the yucca rice cakes for now until I find the time to do all the experimenting I did previously using the 100% rice flour.

Ingredients:

  • 1 ½ cup of rice cake flour mix (available at Asian stores)
  • 1/2 cup of frozen grated cassava or yucca root, completely thawed
  • 1 C firmly packed dark brown sugar
  • ½ C sweetened coconut flakes
  • 1 ¼ C water
  • 5 teaspoons vegetable oil
  • Butter

Note:  You will need a steamer, a mini muffin baking tin, a pastry brush, and cheese cloth

Directions:

  • Add about 1/2 of water in the steamer.  Wrap the lid of a steamer with cheesecloth to prevent water from dripping to the rice cake batter while cooking.  Cover the steamer.   Bring water over high heat to a rapid boil.
  • Add the rice cake flour, water, coconut flakes, dark brown sugar, 1/2 cup grated cassava, and oil in a large bowl.   Whisk until well mixed. Let stand for 5 minutes.
  • Scoop the batter into the buttered 12-piece mini muffin pan and steam for 15-20 minutes* or until cake is shiny and bounce back when pressed.
  • Brush the top of the steamed cakes with butter. Transfer to a serving platter or a basket lined with wilted banana leaves and serve warm or at room temperature.  When cooled, cover the mini rice cakes with a plastic wrap to prevent skin from forming.   Enjoy.

*Note:  Cooking time and achieving the crack in the center of the rice cakes varies depending how rapidly the water is boiling.  Adjust accordingly.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have an awesome day!

~Anna

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Craving for Bubble Tea?

Hello!  Are you craving for Bubble tea?  Here’s an inexpensive, easy way to suffice your craving for Bubble Tea in a jiffy.

Okay, here’s the drink that I was crazy about eight years ago.  Of all Bubble tea flavors out there, here’s my favorite, Thai Bubble Tea.   I prefer my bubble tea with a lot of ice.

You don’t have to go through a lot of trouble trying to get the authentic bubble tea because believe me, this bubble tea tasted exactly  the same bubble tea served out there.  In fact, better! (I’m speaking based on my experience) I had one at a Chinese restaurant in Fairfax, Virginia and the tapioca pearls were overcooked and the tea was watered down.  It was expensive too.  Ever since then, I make my own bubble tea using the tapioca pearls sold at any Asian store.

I was staring at the Thai tea we had in the refrigerator and I saw the tapioca pearls in our pantry I purchased about a month ago.  I immediately thought of “Bubble Tea”.

I know it’s different when you drink bubble tea with a sophisticated straw, but I didn’t have any.  The ice tea spoon was good enough for me.  :)

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Here are the ingredients.  1 can (16 fl. oz. ) Thai tea, 1 cup black tapioca pearls, 1/3 cup maple syrup, 3 1/2 cups water.

*Note:  The cooking instructions for the tapioca pearls called for 10 cups of water to cook 1 cup, but I didn’t think it was necessary since the type of tapioca pearls I used require only 5 minutes of cooking time.  However, please add more water if you are using tapioca pearls that require cooking for long periods to prevent them from melting or sticking together.

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FLAVOR VARIATIONS YOU CAN MAKE:

Chai Bubble Tea:  Chai Tea drink and tapioca pearls

Purple Yam (Ube) Bubble Tea:  Almond milk, purple yam spread, purple yam essence, tapioca pearls

Mocha Bubble Tea:  Coffe, ground chocolate, half and half, tapioca pearls, agave

Chocolate Bubble Tea:  Hot Chocolate mix or ground chocolate, tapioca pearls, agave or honey or sugar

Green Bubble Tea:  Green tea, cream, tapioca pearls, honey or agave

Cantaloupe Bubble Tea:  Cantaloupe juice, honey, and tapioca pearls

Mango Bubble Tea:  Mango juice, tapioca pearls

Orange-Carrot Bubble Tea:  100% Carrot juice, orange juice, tapioca pearls, honey or agave

Make sure you shake vigorously when mixing the above bubble teas.

PREPARATION METHODS FOR THE TAPIOCA PEARLS

Bring water over high heat to a rapid boil.

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Add 1 cup of tapioca pearls and 1/3 cup of maple syrup.  Stir.

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The tapioca pearls float after 2-3 minutes.  Continue to cook until the pearls are translucent.

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Keep stirring.

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The tapioca pearls are cooked when they’re chewy and translucent about 5-6 minutes.  Do not overcook.

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Drain and scoop some cooked tapioca pearls in a tall, wide glass. Add ice and pour the Thai tea.  Stir and enjoy.

*Note;  I didn’t want to remove the sweetness of the maple syrup in the tapioca pearls that is why I didn’t rinse them.  Besides, they didn’t stick together.

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Flaky Bites Three Ways

A pie crust, pumpkin puree with brown sugar, cinnamon and nutmeg;  purple yam with cinnamon; and banana with candied pecans, honey and cinnamon.  Oh, so yummy!

1.)  PUMPKIN BITES

Here we go again. Pumpkin…pumpkin…and… more pumpkins.  This time it’s for snacks.  They’re made with pumpkin puree and brown sugar sprinkled with cinnamon and nutmeg.  The brown sugar caramelized as it bakes.  Mmm… sounds good already! 🙂

These pumpkin bites are so flaky and super easy to make.  Another recipe to get your children involved.  They’re going to have so much fun cutting the dough with different cookie cutters.  What a memory would that be!   They are great to serve during the holidays.  Thanksgiving and Christmas are just around the corner.  They will be here before you know it.

If you want something different to snack on for a change, try these flaky bites.  They are delectable!  🙂

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Going to a farm to pick your own pumpkins is such an adventure for children.  Imagine the joy and the smile on their faces.  Priceless!  Making a decision which pumpkins to pick makes it more exciting.  We do this every year and my children love it!  They are looking forward to pick pumpkins again this year.  🙂

Ingredients:

  • Pumpkin puree
  • 1 store-bought pie crust or you can make it from scratch
  • 1/4 teaspoon brown sugar
  • ground cinnamon
  • nutmeg

Preparation Methods:

Unroll the dough. Cut the dough using your favorite cookie cutter.  I used a medium cookie cutter.  One pie crust dough yields 9 pieces of flaky pumpkin bites.

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Top the dough with pumpkin puree and brown sugar.  Sprinkle with cinnamon and nutmeg.  If you want it sweeter, mix 1/2 cup pumpkin puree with brown sugar and cinnamon and  nutmeg (according to your taste) as your filling.

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Place another cut dough on top.

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Using a fork, seal the edges by pressing down the dough.  Brushing the edges with liquid or eggs before sealing them is not necessary.   You still get the same result.  No, the filling won’t overflow on the sides while baking as long as you follow the ingredients called for in this recipe.

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Place on a baking sheet and sprinkle with cinnamon and nutmeg. Bake for 20-25 minutes.*

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Serve warm with a glass of milk.

2) PURPLE YAM (UBE) BITES

You can either use a premade purple yam spread or you can make it from scratch.  It’s entirely up to you.  Follow the above instructions for the purple yam.  You only need two ingredients for the purple yam bites.  A good substitute for this would be sweet potato.  🙂

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3) BANANA PECAN BITES

You will need a very ripe banana plantain (a must), candied pecans, honey, and cinnamon for this recipe.  Wow!  It looks appetizing even when the picture is blurry.  It makes you want to eat it.  Yum!

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Thinly cut banana plantain crosswise. Set aside.  Place cut dough on baking sheet.  Put banana plantain and pecans on top.  Sprinkle with cinnamon and squeeze about two drops of honey on top.  Sugar or honey is necessary to balance the saltiness of the crust.  You may use brown sugar or white sugar if you prefer and place another crust dough on top and pressed down to seal the edges.  Or, you can leave them as they are.CSC_0549

Bake at 350 degrees until the crust turns brown and the honey caramelized.

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Serve warm with a glass of milk.

*Note:  Due to variations on all ovens, baking time may require adjustments.

Bi Bim Bap (or Bibimbap), The way I like It

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Here is my favorite Korean dish that’s been screaming to be posted.  I made this back in 2011 when I returned from attending our 25th year high school reunion.  I was so excited.  I finally got to see my high school classmates.  It was a brief reunion and not all of my classmates were able to attend.  It was a happy and somber reunion.  Happy for the opportunity to bond with some of my classmates.  Somber to learn some of our classmates had passed on.

I was first introduced to Bi Bim Bap when I flew with Korean Airlines.  I was intrigued by it because most of the passengers had it as their dinner.  I ate something else, but wasn’t crazy about it.  The person sitting next to me was eating the Bi Bim Bap.  The woman really enjoyed it.  So, I asked “is it good? What is it made of?” She replied, “Oh, it’s just vegetables, meat, and rice and you mix them all together with red pepper paste.  It’s really tasty and very popular among Koreans. You should try it. ”   I said,  “Oh, really?” “Okay, I will try it next time”  So, before the plane landed, I tried one.   Oh, my goodness!  It was delicious.  I think it was the mild paste that made everything so tasty.  Unfortunately, you can’t find any mild red pepper or chili pepper paste at any Asian store.  But, I didn’t care.  Bi Bim Bap is one of my favorites since then.

Returning to the United States, I flew with the same airline and I had Bi Bim Bap to my heart’s content. 🙂  When I got home, all I wanted to eat was Bi Bim Bap.  I craved it so much I went to an Asian store and bought all the necessary ingredients.  I’ve had it many times for lunch and dinner.  😀

The Bi Bim Bap I had was made with ground beef.  I like Bi Bim Bap with shredded beef cooked in Bulgogi sauce, Shitake mushrooms, pickled cucumber, fresh watercress and bean sprouts cooked in Sesame oil.  I would have added kimchi too, but the Asian store was only selling them in large containers at that time, so I didn’t bother.  I also didn’t add any eggs for obvious reason.  I was trying to minimize my calorie count.

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Ingredients:

  • 1/4 lb. shredded beef
  • a handful of bean sprouts
  • 1/4 cup pickled cucumber
  • 2 liquid measuring cups  of fresh watercress
  • Sesame oil
  • 1/4 dry measuring cup Bulgogi sauce (available at Asian stores)
  • Red pepper or chili pepper paste (available at Asian stores)
  • kimchi (optional) (available at Asian stores)
  • 1 egg, soft boiled or over easy (optional)
  • 2 tablespoons olive oil; divided
  • 1 teaspoon Sesame seeds
  • Salt to taste
  • Steamed white rice or brown rice

Directions:

  • Heat olive oil in skillet over medium heat.  Add the shredded beef.  Stir-fry until brown.  Add the bulgogi sauce and cook until caramelized.  Set aside.
  • In a separate skillet, add sesame oil when hot.  Add the bean sprouts and stir-fry until tender.  Remove and set aside.  In the same pan, add the watercress and stir-fry until somewhat wilted.  Remove and sprinkle with sesame seeds.  Set aside.  Add the Shitake mushrooms and salt. Stir-fry until the mushrooms are tender about 3 minutes.*
  • Cook the egg.  If I want to add an egg in my Bi Bim Bap, I would want it soft boiled.  But if you prefer, you can cook it over easy in a skillet by using the remaining olive oil.
  • Assemble the Bi Bim Bap.
  • Scoop white steamed rice or brown rice and place at the bottom of a bowl as the first layer.  Arrange the cooked shredded beef, watercress, pickled cucumber, Shitake mushrooms, and kimchi on top of rice.  Add the egg on top as your third layer.  Serve with red pepper paste.

How to eat it

Add the red pepper paste and mix everything together until it’s well incorporated.  Make sure you have a glass of ice water.  You are going to need it.  The red pepper paste is very spicy.  🙂   Enjoy!

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Bitter Melons and Eggs

Some call it bitter melon omelet, but  it’s entirely up to you how you would name it.

My sister harvested some bitter melons from her garden and didn’t know what to do with them, so I suggested we cooked them the way our mother made them when we were young, Ilocano style.  This is an authentic Filipino breakfast because of the two particular ingredients involved in creating this dish.  It’s really delicious and the bitterness of the melons were not overwhelming.  The fact that the bitter melons were picked right from my sister’s garden might have had something to do with it or maybe the way I cooked them.  They actually tasted sweet and just had a hint of bitter taste in them.  If you want some food adventure, you might want to try this dish.

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Did you know bitter melon leaves are good for your skin?  I remember my mother used to pound its leaves and use them to treat vitiligo (white patches of skin) and acne.  It was really effective.  I witnessed it when my older brother had vitiligo.  My mother would rubbed the bitter melon leaves to the affected area and after a short time, the vitiligo disappeared.  If you want to find out more about the health benefits of bitter melons, read it here.

Shall we start the adventure?  Let’s prepare the ingredients and start cooking!

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Ingredients:

  • 2 to 3 bitter melons, thinly cut crosswise about 1/4 inch
  • 4 eggs, scrambled
  • 3 cloves of garlic, finely chopped
  • 1/4 of medium onion, diced
  • 3 Roma tomatoes, seeded and chopped
  • 2 tablespoons olive oil
  • 1 1/2 whooping tablespoons shrimp fry (or shrimp anchovies available at any Asian stores) OR salt
  • black pepper

Cooking Methods:

Heat a skillet with a lid over medium heat and coat with olive oil when hot.  Add garlic and onions.  Saute until garlic turns lightly brown and onions are translucent.

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Add the tomatoes and stir until the tomatoes are somewhat soft.

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Add the bitter melons and stir to combine.

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Cover and let cook for about 3-5 minutes. *

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Add the shrimp fry and stir-fry  to combine. Then, add the scrambled eggs.

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Place a flat spatula under the egg mixture to flip it.  Let cook and repeat until all the eggs are cooked.

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The eggs are done when it looks like the picture below.

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Serve warm family style or serve over rice or couscous.  The adventure stops here.  Bon appetit!

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Disclaimer:  Any words expressed on this post is solely my opinions and experiences. Please be advised accordingly.  Thank you!

©annascuisine.wordpress.com (2013-2014)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Filipino Tropical Sundae (Halo-Halo)

Summer is here.  The weather yesterday was extremely humid and warm.  The heat index was in the 100′s. Our air conditioning system was blowing non-stop.  It could hardly keep up cooling down our entire house. So, I planned on making halo-halo for dessert to cool off.  To those of you who don’t know what halo-halo is.  It is a Filipino dessert that is a  mixture of shaved ice and evaporated milk added with fruits, beans and ice cream, served in a tall glass or a bowl.

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Juliet Shirey, a friend of mine came to visit, and she wanted to eat some Filipino food. So, that’s what I prepared for lunch. It was just the two of us, so I served it family style like the way we do it back home. I cooked Pinakbet a la pobre, Caldereta with pineapple (my brother Ronald’s recipe), and Tortang Talong (eggplant omelet where you soak the peeled, roasted eggplant  in beaten egg and fried) and steamed white rice.   I called  the dish “a la pobre” because I added sardines instead of meat in the ingredients. It’s for people who can’t afford meat.  The meat in Caldereta is normally cut  larger than what you see in the picture but I wanted it cut in smaller pieces.

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I haven’t had steamed rice since I changed my eating habits, but today was the exception. I can’t eat food prepared this way without rice; di pwede! :)

After lunch, I requested my friend to be a food critic.  I made her try the mango cake.  Yes, the mango cake!  Remember?  The cake I made for our anniversary.  I had three slices left. First bite, she said “oh!”  She said it melted in her mouth and the icing was perfect.  The cake is dense and I wanted to make some changes, but she said not to do it because it really goes well with the icing.

While my friend was enjoying the cake, my children reminded us about the halo-halo (mixed fruit dessert with ice cream) we were supposed to be having.  It would be the most refreshing dessert since it was very warm outdoors.  Sure, but I couldn’t find the ice shaver machine, so I used a blender as an alternative.

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There are many different recipes for halo-halo out there. I always like to make my own with tropical fruits, such as Macademia nuts, coconut strings, mango, and pineapple.  Then, sprinkle it with toasted coconut and toasted pounded rice (pinipig).  Garnish it with fried banana and drizzle with chocolate syrup.  Oh, my! What an ultimate treat!  I call it  ”Filipino Tropical Sundae”. Sounds good doesn’t it?  I forgot to drizzle some chocolate syrup on mine, so don’t forget to add it when you make one.  Here’s a photo of my Tropical sundae.  Have a great summer!

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A special thank you to Venus Bowen for providing the halo-halo ingredients.  Thank you so much, Venus Bowen.

FILIPINO TROPICAL SUNDAE

My version of the halo-halo dessert

  • 1/2 cup Almond Plus milk (has 5 grams of protein and less sugar content)
  • 4 tablespoons Evaporated milk
  • 1-2 scoops of protein powder (optional)
  • 1 cup ice cubes
  • 1 tablespoons sweet tapioca pearl (sago)
  • 1 tablespoon pineapple tidbits
  • 1 tablespoon red sugar palm fruit (kaong)
  • 1 tablespoon green sugar palm fruit (kaong)
  • 1 tablespoon azuki beans
  • 1 tablespoon cooked plantain
  • 1 tablespoon coconut sport strings
  • 1 tablespoon fresh ripe mango
  • 1 tablespoon jack fruit
  • 1 scoop of purple yam ice cream (or vanilla ice cream)

Toppings:

  • 1 teaspoon cooked pounded young rice
  • 1 teaspoon Macademia nuts; coarsely chopped
  • 1 teaspoon toasted coconut
  • 1 teaspoon coconut sport strings
  • Maraschino cherry with stem
  • chocolate syrup
  • Fried plantain for garnish

Instructions:

  • Put all the above ingredients except the toppings, Almond milk, and ice cubes in a tall glass or a sundae glass like you see in the picture. Set aside.
  • Add almond milk and ice cubes in the blender and blend until smooth.
  • Scoop the milk mixture and add in the fruit mixture.
  • Add one scoop of purple yam ice cream (or vanilla) on top of the milk mixture.
  • Sprinkle with the toppings and drizzle with the chocolate syrup.
  • Garnish with Maraschino cherry and fried plantain.
  • Mix and enjoy.

Note:   You can add sugar if you prefer.