Chicken Curry, My Way

I was originally making chicken adobo for our dinner tonight.  I even sauteed the garlic and onions and add the chicken, but then I don’t know what came over me.  I started sprinkling curry powder on the chicken.  Well, I said okay since I rarely make chicken curry anyway.  It would be a nice change.  I went ahead and made it-my way.

When making a curry dish, I don’t like the chicken swimming in very thick sauce.  It’s overwhelming for me.  I want it to be subtle, but just enough to  live up to its name.


I didn’t plan on blogging this dish, but I took some pictures anyway after everything were added in the skillet just in case.  Well, it turned out succulent and delicious. I couldn’t help but  share.  🙂   I didn’t have any fresh ginger, so I substituted ground ginger and it came out just as delicious and my family enjoyed it so much they asked for seconds.  🙂

Prepare the ingredients.



  • 15 Chicken drumsticks (not pictured)
  • 5.5 oz. can coconut milk, separate 1/4 cup
  • 1 Tablespoon all-purpose flour
  • 4 cloves of garlic
  • 1/4 cup diced onions
  • 3 Tablespoons curry powder, divided
  • 3 dry bay leaves
  • 1 Tablespoon chicken bouillon (not pictured)
  • ground ginger (according to your taste)
  • Weber roasted garlic seasoning
  • salt and black pepper to taste
  • 2 baby red bell peppers (not pictured/optional)
  • 3 sprigs green onions, cut in tiny pieces  (optional)
  • cilantro for garnish

Preparation Methods:

Heat a skillet with a lid over low heat and add oil when hot.  Add garlic and onions and cook until onions are translucent.  Add the chicken drumsticks and sprinkle  with 2 Tablespoons curry powder and season with black pepper, roasted garlic seasoning, chicken bouillon and ground ginger. Cook until slightly brown. Turn on the other side and cook until just slightly brown. Add the coconut milk and bay leaves.


Cover and simmer for 10 minutes before turning them to the other side.  Sprinkle with the remaining curry powder and salt to taste.

DSC_0180Simmer again and cook until the chicken is tender about 15-20 minutes.*  Remember we are cooking in low heat.*  I did this to achieve moist and tender chicken.   If you are using frozen chicken, make sure the chicken is completely thawed before cooking.   Mix the 1/4 cup coconut and 1 tablespoon flour and add to the chicken 5 minutes before end of cooking time.  Stir until well incorporated.  Add the bell peppers 2-3 minutes before end of cooking time.  Cover to let steam cook the peppers.  Garnish with cilantro and green onions.


Serve warm over steamed Basmati rice…


Or quinoa, my fave. 🙂  Enjoy!


Update:  November 23, 2013


I cooked this chicken curry in a crock pot and served it at a gathering about a week ago.  Oh, my goodness!   It was very tasty and everyone loved it.  The chicken simmered in curry sauce for 3 to 4 hours made it more succulent and flavorful.  I doubled the recipe to serve about 10 to  15 people.  Just follow the instructions above, but do not cook the chicken all the way.  Transfer the seared chicken to a crock pot and cook at low setting for 3 to 4 hours.  Add the red bell peppers 10 minutes before end of cooking time.  Add the cilantro just before serving  and serve an extra cilantro leaves on the side for the guest to eat it with the chicken.  Mama Mia!  It was absolutely delicious!


*Note:  Cooking time may vary depending on the type of stove you are using. 

© (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.

Tilapia with Fiery Shrimp and Orange Pineapple Sauce

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

I know some of you have been waiting for the recipe.  So without further a do, here it is as promised. 🙂


Prepare the ingredients.



  • 2-3 Tilapia fillets, seasoned with salt and pepper
  • 1 cup cocktail shrimps
  • mini bell peppers
  • 1 can (8 oz.) pineapple tidbits
  • 1/2 cup of orange pineapple juice
  • sweet chili sauce
  • orange zest of 1 orange
  • 2-3 tablespoons all-purpose flour
  • olive oil
  • salt and pepper to taste

Preparation Methods:

Roast the bell peppers  by placing them on the burner stove with low heat.  You will hear a cracking sound while roasting.  Don’t panic.  It’s just the peppers’ skin popping.    I roasted the peppers only until they are somewhat soft.  Place them on a platter.  Set aside.

Coat a heated skillet with olive oil and add the seasoned tilapia.  Cover and cook until brown. Turn over to the other side and cook until brown.  Remove from the pan and put them on the plate with the roasted bell peppers.

Cook the sauce.  On the same skillet, add about 1 tablespoon of olive oil or butter.  Add the shrimp and cook for 1-2 minutes.  Add in the flour and stir until a paste is formed.  Using a whisk, add the pineapple orange juice and whisk constantly until you create a smooth roux.   Add the orange zest and sweet chili sauce and pineapple tidbits.  Season with salt and pepper to your taste.  Remove from heat and pour over the cooked Tilapia fillets.

Serve warm with your favorite starch.  Bon Appetit! 🙂


Shrimp Spring Rolls

Easy to make refreshing Spring rolls with romaine lettuce, bean sprouts, carrots, shrimp, cilantro, and Thai basil leaves with Peanut dipping sauce.

I planned on making sandwiches for dinner, but I didn’t have any hoagie rolls.  So, I went to the Asian store. They were selling Vietnamese Spring rolls and they looked quite refreshing and they were calling my name. 😀  I wanted to buy some, but they were quite expensive.  I had Thai basil, cilantro, Hoisin sauce, peanut butter, and rice paper wrapper and frozen shrimp at home.  It would be a good excuse to use the herbs while they’re fresh.  The only thing missing was beans sprouts.  I bought a bag for only $0.69.  What a bargain!  I made my own as soon as I arrived home and had them for dinner instead of a sandwich.  🙂


Prepare the ingredients.



  • 6 pieces poached jumbo shrimp, cut in half lengthwise
  • 4 Rice paper wrapper
  • 4 Romaine lettuce leaves
  • Thai basil leaves
  • Cilantro
  • Bean sprouts
  • 1 small carrots, julienne (cut into match like pieces)
  • 1/2 cup low-fat peanut butter
  • 1/2 cup coconut milk
  • 1/8 cup + 1 tablespoon Hoisin sauce
  • 3 1/2 tablespoons sweet chili sauce
  • 1 1/2 tablespoons Sesame oil
  • A bowl with water (large enough to fit a 22 cm  in diameter rice paper wrapper)

Here’s a close up photos of Thai basil, cilantro, and bean sprouts.

Preparation Methods:

Soften rice paper one at a time by dipping it in warm water.  Lay on clean working surface.  Quickly add (in layers) three halves of poached shrimp first then the cilantro, Thai basil, carrots, bean sprouts and…

DSC_0693top with one romaine lettuce leaf.  Fold one end of rice paper over the lettuce leaf.  Fold both sides of the rice paper wrapper and roll all the way. Lightly press down to seal the roll.


It should look like this when it’s done.  Set aside.  Repeat with the remaining shrimp roll ingredients.


Prepare the sauce:

Whisk peanut butter, coconut milk, and sweet chili sauce, Hoisin sauce, and  Sesame oil in a small bowl.   Transfer into a sauce bowl.  Set aside.  Arrange the shrimp spring roll in a platter.  You can either serve them whole or cut them slanted in half.  Serve with peanut sauce.

Until next time. Thank you for stopping by.

© (2013-2015)   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.

Baked Salmon Escabeche

In case you are wondering what the apples have to do with my post, my children and I went to pick apples at an orchard along with some friends.   We planned on having lunch, so I cooked chicken adobo, pansit and some Filipino desserts, which I will be posting soon.   We went straight to the apple orchard and waited for my friends to arrive from picking tomatoes in the farm.  By the time we got together, it was lunch time.  The tomatoes were given to me and  I was so eager to use them in this recipe because they were so fresh and tasted sweet.

This recipe is adapted from my mother’s very own Tilapia Escabeche.   In my mother’s recipe, the fish is whole and fried and she used cherry tomatoes and red onions but no ginger and simmered the fish in the sauce.  I made it in the past by using a whole red snapper fish (scroll all the way down to see photo).

My version is baked and very easy to make and it’s ready in  25 minutes.*   I had wild salmon in the refrigerator that I purchased  from Costco.  I didn’t really want to fry it, so I immediately thought of baking it and making the sauce separate and pour it over the salmon.  Brilliant!  This was our dinner last night.  The salmon was succulent and tender and the chilies and cilantro added character to the dish.  Delicious!

Prepare the ingredients.


Preheat the oven to 350 degrees.


  • 3-4 servings salmon fillets
  • 1 medium onion, cut crosswise
  • 2 sprigs  green onions, cut
  • 1 large tomato, coarsely chopped
  • 3 cloves of garlic, finely chopped
  • 2 tablespoons sugar
  • 1/4  cup soy sauce
  • 3 fl. tablespoons water
  • thumb size ginger root, peeled and pounded with a meat mallet
  • 2 tablespoons olive oil
  • Green chili peppers
  • cilantro for garnish

Preparation Methods:

Lightly season salmon fillet with a pinch of salt and black pepper.  Bake salmon for 20-25 minutes* or until opaque.  Remove salmon from the oven and set aside or leave the salmon in the oven and open the oven door halfway to release the heat. This will prevent the salmon  from overcooking.  Make the sauce.

Heat skillet over medium heat and coat with oil when hot.  Add garlic and fresh ginger and saute for 1 minute.


Add tomatoes, onions, and green onions. Stir-fry until onions and tomatoes are somewhat soft about 3 minutes.*


Add the chillies.


Then add soy sauce, sugar, and water.  Stir -fry  for 1 minute to incorporate.  Turn off heat.


Arrange the salmon on a large plate.  Scoop the cooked onions, tomatoes, and chillies and put over salmon.  Pour the sauce on top and garnish with cilantro.  Serve immediately.  Bon Appetit! 🙂


And here’s the snapper escabeche with salsa that I made in the past using my mother’s classic escabeche recipe.  🙂

Whole snapper Escabeche with salsa

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

© (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.

Warm Tilapia Salad

I was supposed to publish this last night, but I was just too sleepy.   Anyway, here it is!  🙂

What’s for dinner?

Seasoned pan-grilled Tilapia fillets with green veggies tossed in poppy seed dressing.    Ooh la la!  🙂


I like to prepare healthy dishes without sacrificing taste for substance.  This recipe would make you want to  eat the entire bowl because it’s so flavorful.  It’s not boring so to speak.   🙂


  • 4 fl. measuring cups of cut Romaine lettuce
  • 1 fl. measuring cup broccoli florets
  • 3 seasoned Tilapia fillets, cut in small pieces
  • 2 tomatoes, seeded and cut diagonally
  • 1/3 of Italian cucumber, thinly sliced
  • 2 tablespoons bacon bits
  • kalamata olives (omit if you are counting calories)
  • salt and pepper to taste
  • Briana’s Poppy seed salad dressing (a must brand)

Preparation Methods:

Sprinkle cut Tilapia fillets with roasted garlic seasoning, salt and pepper.  Set aside.


Heat oil in skillet over medium heat and add the tilapia when hot.   Cook until brown about 1 minute.  Turn and cook on the other side until brown.


I almost forgot to take a photo.  I started removing the fillets from the pan, lol.   Anyway, set aside cooked Tilapia fillets.


Put the lettuce, broccoli, tomatoes, olives, bacon bits, and cucumber in large salad bowl.  Drizzle with the poppy seed dressing and toss to combine.  Place warm tilapia over salad and serve immediately.   Enjoy!


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


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.



  • 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


  • 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!


Shrimp Pesto Fried Rice


This is a Euro-Asian inspired fried rice.   Besides the Chicken Congee soup, I found myself making fried rice whenever I am feeling under the weather.  I wasn’t going to blog about it, but I found myself taking pictures just in case.  And I am glad I did because this dish is easy and too tasty not to share.  I almost ate the entire servings.  I couldn’t stop eating it.  😀

Prepare the ingredients.


*Note:  I decided not to add the egg, but you can add it if you prefer.


  • 2-3 servings of steamed white rice or brown rice
  • 5 jumbo shrimp, peeled, deveined and cut in bite pieces or 1 1/2 cups shredded roasted chicken breast
  • 1/2 cup pesto (3/4 cup if you are using chicken)
  • 1/2 medium red bell peppers, diced
  • 3 cloves garlic, finely chopped
  • 3 sprigs of green onions, cut about 1/4 inch
  • 1/4 of 1 medium onion, diced
  • Italian parsley leaves for garnish, chopped
  • 1 egg, scrambled (optional)
  • salt and black pepper to taste
  • lime

Preparation Methods:

Heat skillet over medium heat and coat with oil when hot.  Add garlic, white and green onions, and bell peppers.  Saute for 1 minute.


Push them to the side of the skillet and add the shrimp.  Sprinkle with a pinch salt and pepper.  Stir-fry until opaque.


Add the steamed white or brown rice and pesto.


Mix until well incorporated.


Transfer into a serving platter and squeeze lime over rice and sprinkle with chopped Italian parsley.  Serve warm.


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 a fantastic day!

© (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.

Chicken Surprise

Oh…my…goodness!  What did I just come up with?  I was so overjoyed with the result of this dish.  I was having a second thought creating what I had in mind. I was afraid it might taste strange when I mixed some flavors together.  Well, I proceeded anyway.  And, I was glad I did.   I mean look at this dish!  Another meal you can be proud of serving to your guests.  And, the best part of it is, it’s really easy to make.


Let me tell you the story.  I was in the kitchen thinking what would happened if I combined lemon, garlic and herbs, lemon juice, black pepper, and barbecue seasoning together . After I sprinkled the chicken with the seasoning, it looked like cow’s food.  It was depressing.  But, when the chicken was cooked…oh…the taste…holy guacamole!  The chicken was succulent and so tasty!  My son kept complimenting how good the chicken was.


Let’s create it together.  Shall we?


*Note:  Depending on the heat of your stove, cooking time may require adjustments.


  • 8 pieces of deboned, skinless , and butterflied chicken thighs
  • juice of 1/2 lemon
  • McCormick Barbecue seasoning
  • Weber Zesty Lemon seasoning
  • McCormick Garlic and herbs seasoning
  • Black pepper
  • 2 tablespoons Olive oil

Line a plate with a piece of paper towel.  Set aside.  Wash chicken thoroughly and place the chicken on the plate with paper towel.  It will help absorb the excess liquid.   Generously, sprinkle both sides of each chicken thighs with the three seasonings.  Set aside.  Heat a skillet with a lid over medium-high heat and coat with oil when hot.  Add the chicken and cook until brown.  Turn over to the other side.  Cover and cook for 5- 6 minutes. *


The chicken will sweat and creates its own sauce.  Remove the lid.  Squeezed the lemon over chicken.  Do not cover.  Let cook until the sauce thickens, turning the chicken over more than once.


Once the sauce thickens, turn heat to low.  Let the sauce caramelized.  Then, coat the chicken with its own sauce by turning it once or twice.


Serve in an elegant serving dish or simply on a plate over rice or couscous or mashed potato with salad or green beans.  Garnish with chopped parsley and lemon slices.  Enjoy!


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.


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!



  • 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.


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


Add the bitter melons and stir to combine.


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


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


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


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


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


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

© (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.

Warm Shrimp Salad

My children and I went to visit my sister in North Carolina ( I call it “the countryside”) this past weekend.  She lives in a small town where grocery stores are miles away from her home and the availability of certain vegetables as well as seafood are scarce and over priced.  This is why she grows her own “international” vegetable garden.  In her garden,  you’ll find Chinese long eggplant, Kabucha pumpkin, okra, jalapenos, mint, green beans, different tomatoes, bitter melons, cucumber, and green sweet chilies, bell peppers, and Thai basil.  I had the privileged of using some of her vine-ripe tomatoes, which tasted really sweet.  I was pleased I brought my own spices, some shrimp, avocado and cilantro or I would have searched everywhere for them.  I needed them for the dish I had in mind.  Here’s another way of creating a healthy meal using the same spices in my previous posts.


Prepare the ingredients.


*Note:  Depending on the heat of your stove, cooking time may require adjustments.


  • 9 jumbo shrimp, peeled and deveined leaving the tail on or off; your choice
  • a handful of spinach
  • 2 Roma tomatoes, seeded and coarsely chopped
  • 1/8 of large red onion, sliced
  • 1 avocado, pitted and cut into bite-sized pieces
  • Weber’s Roasted Garlic and Herbs seasoning
  • juice of 1/2 lime
  • salt and pepper to taste
  • 2 bib lettuce leaves
  • 3 sprigs cilantro
  • 2 tablespoons olive oil

Cooking Methods:

Generously, sprinkle the shrimp with roasted garlic and herbs seasoning.  Set aside.  Combine the avocado, tomatoes, onions, cilantro, lime juice, salt and pepper in a bowl.  Set aside.  Heat skillet over medium heat and coat with olive oil when hot.  Add the shrimp and cook for 2 minutes or until opaque.*


Turn and cook on the other side for 2 minutes or until opaque. *


Sear the side of the shrimp for 1 to 2 minutes. *


Remove shrimp from pan and immediately add into the bowl of avocado mixture.


Mix to incorporate.  Let them get to know each other.


Place spinach at the bottom of the plate.  Put the bib lettuce on the side.  Arrange shrimp salad on top of the spinach.   You can serve the shrimp  by leaving the tail off, or…


… leaving the tail on- it’s your choice; either way, it’s delicious!  You can drizzle it with your favorite olive oil dressing or just as is.   I chose to not add any dressing on mine for less calorie intake.  This dish was tasty enough without it.   Mm-mm… good!  Bon appetit!