Monday, 28 July 2008

Leek and Potato Soup

This recipe is one of my mother-in-laws specialty. She taught me how to make this during her vacation here in Cemaes. This soup is really easy to make. If you want to give it a try, here's the procedure:

5 Medium Sized Potatoes, Peeled and quartered
3 Stem of leek chopped
3 tbsp of Butter
Ground Pepper
3 cups of water
Msg (Optional)

1. In a pan, soften leeks in butter.
2. Add water and potatoes. Bring to boil till the potatoes is fuly cooked.
3. Seasoned with salt,ground pepper and msg (optional).
4. Put it in a blender and liquidise!
5. Put it back in the pan and simmer.
6. Serve while its hot. ( You can serve it with a piece of bread and butter.)

See how easy it it? Try it now and discover how yummy it is! This is good for those who are on diet.

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Sunday, 27 July 2008

Spring Roll Recipe ( Pork and Vegetables)

1 medium pack of mixed vegetables ( bean sprouts,onion,cabbage,beans,bell pepper,carrots)
3 slices of Pork steak ( Minced, chopped ) or Ground Pork
1 Medium sized Onion ( Chopped )
4 cloves of garlic ( Minced )
2 tbsp vegetable Oil
Ground Pepper
Spring Roll Wrapper

1. Saute garlic, onion and meat over medium heat.
2. Add Vegetables seasoned with salt , ground pepper, msg to taste.
3. Roll the stir-fried vegetables on your Spring Roll Wrapper.
4. Deep fry and serve while its hot.

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Wednesday, 23 July 2008

Gising-Gising Recipe

Its been 3 days off and I'm a bit bored here at home. So I started thinking of what I can do as past time. Yesterday, when we go to shop, we bought some vegetables and seafoods that I can used in making my very own recipe for the day. Here it is:

String beans
Green Peas cut diagonally
Young Corn, cut diagonally
Bell Pepper, cut diagonally
4 pcs. Mushroom, quartered
Spring Onion cut diagonally
Parsley, minced
3 leaves Nanna Cabbage, cut 1 inch
1 Medium Carrots cut diagonally
1 Medium Onion, sliced
4 cloves Garlic, minced
2 pcs Chilli Pepper, minced
1 1/2 tbsp Oyster Sauce
1 tsp. Cornstarch
Soy sauce
Ground Black Pepper


1. Saute garlic and onion.
2. Add squid and shrimp, saute for 5 minutes.
3. Add all the vegetables and saute for 5 minutes.
4. Seasoned with black pepper, soysauce, oyster sauce, msg and add cornstarch diluted in 1/4 cup of water. Bring to boil till it thickened.

Note: Vegetables is best when its only half cooked.

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Thursday, 3 July 2008

Korean Kimchi

I dont think it the color of my kimchi is striking but its definitely taste as good as KIMCHI. Since Im here in UK and sourcing the ingredients is really hard i have to think of some alternatives to successfuly make it.


Rock/Sea Salt
6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions or medium onion, minced
1 1/2 tablespoons minced fresh ginger
1 head garlic, minced
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1/2 Jalapeno Chili sauce
1 teaspoon sugar

1. Get the washed Nana Cabbage and sprinkled it with rock salt,equally. Leave for a few hours. Approximately 2 hours.
2. Wash the cabbage and put it in a glass bowl.
3. Combine all the ingredients. Mix gradually!
4. Put it in a clean, sterilized jar and put it in a dark place, average temperature. Ferment for 2-3 days.
5. After 3 days, the kimchi is ready. Refrigerate kimchi to stop fermenting and to keep it cool whenever you serve it with the meal of your choice. Ciao!

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Pork Broth Soup ( Nilagang Baboy)


2 Medium sized Pork Ribs cut into cubes
1 Medium sized Onion, quartered
4 Medium Sized Potatoes, Quartered
3 Banana ( Saba ), quartered
3 Cloves Garlic, Crushed
1 Tsp. Peppercorns
1/2 Tst Ground Pepper
6 Nana Cabbage Leaves cut into 1/1/2 inches
1/4 String Beans
2 Spring onion cut diagonally
4 Cups of Water
Salt and Msg to taste

1. Put the pork and water into boil, with salt till the pork is tender.
2. Add onion, garlic, Peppercorns and potatoes and cook till potatoes are cooked.
3. Add nana cabbage, beans, ground pepper and MSG. Bring to boil till the cabbage half-cooked.
4. Add the spring onion and simmer for few minutes.
5. Serve it with rice while its hot.

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