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Saucy Pancit Canton
Sep 12th, 2012 by niceyfemme

I have finally reached that phase where I can’t stop myself from eating. I wasn’t like this in the previous months, just now. And when I want to eat something, I really have to have it. Lately that’s pancit canton for me, the saucy kind. Could have been more perfect if I can have it with chicken liver but no I still can’t eat liver. Bummer.

I have gained too much these past weeks tsk tsk. I can’t wait until we can all see Baby J. And maybe I can feel like myself again. The acme thread observer type of person that I am. Yeah such a weirdo. 🙂

Cream Puffs (Improvised)
Jul 26th, 2012 by niceyfemme

One time I went to Mommy’s office and her colleagues ordered some cream puffs. I had one then another. It tasted new to my taste and I liked it and made a mental note to try to make it myself. I relied to the internet (I love internet!) with step by step instructions… It’s easy to do I found out…


Freshly baked.

It’s a different kind of dough from the ones I already made before. Why? Because you have to cook the dough stove top then bake it. Then you make the custard filling and let it cool completely before you stuff it in.

I didn’t have the ingredients to make a thin ganache so I just melted some fruit and nut chocolate which we always have since it’s the one I like. Read the rest of this entry »

Banana Bread Cupcakes
Jul 21st, 2012 by niceyfemme

Confusing title huh? Yeah even I got confused with it but it is what it is. It’s a banana bread recipe that I baked in a muffin pan and the finished product looked like it’s cupcakes.

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Homemade Filipino Burger
Jun 3rd, 2012 by niceyfemme

Most burgers nowadays are just so disappointing and I can’t help but feel scared for my baby’s health and feel cheated as the burger usually isn’t worth my money. So I decided to make my own. I thought, “How hard could it be?”. And I also want to use my meat grinder. 🙂

This is the second batch on the same day. Shows how much I like it.

Reminds me of Jollibee’s Burger Champ. To be honest and bias aside, I believe this taste even better! Just good old fashioned meaty beef goodness. 🙂 From the first batch.

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Egg Salad Sandwich ala Niceyfemme
Oct 20th, 2011 by niceyfemme

This I have made months ago. Haha so late. But I think this is too pretty and yummy not to post here. But honestly I have forgotten what I put in here to write a decent recipe. But hmmn let’s try. Perfectly boiled eggs (do you know that there’s a right way of boiling eggs?) mayonnaise, celery, salt and pepper and a bit of carrots and a dash of curry powder.  Here’s a rough guide. Boil the eggs then cool down to room temperature. While the eggs are cooling down, wash and chop your celery and carrots and onions.  Once the eggs have cooled down, mash it with a fork, don’t dice it too fine, better to have some bigger chunks in it. Then add the mayonnaise and celery, onions and carrots and salt and pepper to taste. Can add a bit of mustard but we don’t have that then. This is a nice snack for someone to show them you care or you can give them New Asus Tablet Canada, whichever you feel like. 🙂

I have also fried some crinkle cut fries with this. Oh and I like this with coffee. Yum.

I love eggs. Good thing it’s in my list of foods I can still eat now.

Read the rest of this entry »

How to Properly Boil Eggs
Oct 20th, 2011 by niceyfemme

First thing, if you want your eggs easier to peel, then use ‘old eggs’.

1. Put your eggs in a single layer in a pot, cover it with an  inch of tap water. Add a few drops of vinegar it to help keep it together if ever the shells cracks.

2. Then using medium heat, bring the water to boil. Once it boils, lower down the flame to a simmer for a minute. Then turn the heat off.

3. Let it sit for 11 minutes with the cover on. Don’t open it.

4. It’s done. Some people wash their eggs in tap water to stop cooking but mine never gets over- cooked even if I don’t do that. Or I’m just being lazy.

Or here’s an even easier method I do. In the Philippines where every family cooks rice at least twice a day, this is easier. First, I wash the eggs well, this is very important! In the rice cooker using the steam basket(?), cook it together with rice. The steam will cook it perfectly. Just don’t open the cover or you will lose the steam that will cook the egg. There! Easier.

I just love the gift of learning. So I don’t mind sharing what I know. If I can, I want to learn how to speak Mandarin, play the drums and piano and even study a second degree. So if you have any questions for me, feel free to ask.

Eggs is one of the best christmas gifts for 2011. I just love it. And for me, it’s the thought that counts more. Just as long as you remember me, I’m happy.

 

How To Make Homemade Yogurt
Aug 23rd, 2011 by niceyfemme

This experiment started in Youtube. I was watching how factories make loaf breads and frozen pizzas then I came across yogurt making.

I love yogurt. I really love yogurt. Started when I was all about healthy stuff, choosing healthier alternatives to the usual bad stuff like ice cream and it grew on me really well. Now I prefer some tartness than the all out sweetness of ice cream.

In Youtube I saw that they  use the oven to incubate (you need to incubate the good live bacterias to make yogurt) and I don’t like that because Philippines has power rates higher than Singapore grrr! So I thought why not make it using the slow cooker? I researched about it and yes many people have done it using the slow cooker. So I read some more and I planned about buying some milk and some plain yogurt to start my experiment. I want to go all out with yogurt. I can’t do that with Nestle’s Melon flavored yogurt with Nata de Coco which is my favorite. So expensive! It costs half a liter of milk for a very small container.

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Gypsum: Found!
Jun 15th, 2011 by niceyfemme

Where we live, a real market is not close by like a stone’s throw away like in our place in Singapore. Here, either you settle for SM supermarket where produce is much more expensive and the freshness is compromised or go to Imus Market (where price is reasonable but fresher produce) which is the town next to where we live and go through exhausting traffic. Oh and there are two small village stalls which is really expensive, so this last one is not an option for me as I feel I’m being ripped off. So I only have only two options where to shop, until today. 🙂

Two years ago, Mommy together with the helper went to a market on the other side of the town, side of the town I’m not familiar with. I only drove past it a few times only. Every time, after marketing in Imus, I complain of exhaustion. The last time, Mommy mentioned the other market she only went to once. That it’s nearer and more option of fresh produce. Then I remember something.

I’ve been wanting to try make taho or soya beancurd at home for ages;  ok a few years now. But not knowing where to but the thing that solidifies the soya milk hinders me. I asked the vendor about it and at first he said he didn’t know. I did my research and turned out you can make taho or tau huay using calcium sulfate aka gypsum or with GDL (Gluco Delta Lactone)  aka lactone. The street vendors use gypsum. I was able to find lactone in Phoon Huat.  A few months ago, I went crazy over making taho at home. I successfully did it with the lactone/ GDL I bought in Singapore. Oh I haven’t posted it here I totally should post it asap. So next I want to try and see the difference of using gypsum myself. An online forum mentioned where I can buy it in Singapore but it’s available in bulk at 5 kilos and priced around $7 which I think is too much for an experiment that’s only needing 3 tsps the most. And buying it there would be hard as I need to explain to them that I need the gypsum that’s cooked or else my beancurd will fail. I don’t speak Mandarin so that’s a problem so I didn’t buy.

Then I asked again for the nth time our favorite beancurd vendor about where they buy their gypsum. He said it’s in Zapote market. I remembered this when Mommy told me that market is better so I decided to drop by and try finding it.

I totally loved this market! So many choices! Fresh veggies and lots of fruits available! It’s like I’m seeing diamonds in the fresh pineapples and bananas everywhere! It’s like almost everything is available. I even saw native/free ranged eggs which is not easy to find and even steel drums from the shop in the corner. I was like in market heaven and grinning to myself. Then I tried asking around where I could buy the ingredients for taho and as usual they didn’t know (it’s been years that I’ve been asking around in different markets wherever I go and no one knew). Then I bought coconut milk and asked again while they were pressing the coconut. They didn’t know. BUT the woman on the next stall overheard me asking and said, “Ah, calcium sulfate?” I was like, “Yes! It’s so nice that you know!, then she said, Oh I took beancurd making seminar.” She’s so nice! I loved her at that time hehe and she totally get me why I like making bean curd at home. It’s a different feeling, maybe contentment, knowing that you make one at home and it’s better quality than the one you buy from vendors. She said that I could buy it at the bakery supply store across the street. Thanked her many times and I almost hoped to that supplies store. I asked again for it which is a pain to explain, and they said, “ah calcium?” I was like, “I guess.. if that’s what you call it here..” So I asked if I could buy just half a kilo and they said it’s fine and I asked if I could see the “label” of the powder I bought and I almost shrieked when it said, GYPSUM. Oh yes! After what 2 or 3 years I finally found it! I can’t wait to try making bean curd using gypsum. And I saved a lot because I didn’t buy the 5 kilo gypsum available in Singapore. Whoot! Even though my fingers hurt like hell because of the heavy stuff I bought, I was still so happy with the discovery of the better and nearer market and of course, finding gypsum! Yeah baby!

P.S. Many people are scared of using gypsum aka calcium sulfate aka plaster of paris as they are scared to turning their insides into something solid. But they say it’s safe as long as you don’t eat way too much every day. Many tau huay/ taho stalls in Singapore prefer to use GDL aka lactone as this is a natural ingredient that is naturally existing in fruits I think.  Let me try my hand at gypsum and let’s see which one gives better result. 🙂

Another kitchen trial coming up
Apr 27th, 2011 by niceyfemme

One of the dishes I learned to love in Singapore aside from the usual Chicken Rice, Char Kway Teow and fried carrot cake is Beef Rendang. I love it! It’s like our Beef Kaldereta but somewhat different. Both are quite addicting! But I don’t know how to cook this to taste like how they cook it there. I tried to cook this before using the a mix and slow cooker and a mediocre kerisik (toasted coconut) which was all the first time I tried making them. I was only armed with research from the beloved internet.

The result of that first trial was good. But not good enough. I want it to be addicting. For me at least. So now, with another beef rendang mix on hand, I’ll try once more this yummy yummy dish. I have bought more than a kilo of beef shank as I love the tendons(?) but you could also use brisket, coconut milk and grated coconut to make kerisik. Ooh. This beef rendang experiment starts with the kerisik and it in itself is already a challenge. A challenge for my arms. I’ll take pictures to show what I mean. I can’t wait to start with this! I’m not using the slow cooker this time, but I will pre-cook the beef in pressure cooker because tough meat is a big disappointment for me. Then I will have to saute the beef in the sauce plus water and coconut milk. Simmer for a long time. This is when le creuset cookware is perfect. I can’t wait!

Fish Cakes
Feb 23rd, 2011 by niceyfemme

Had an excess lumpiang bangus filling and I was too lazy to wrap it up to make spring rolls (lumpia) so I just made them into fish cakes.

I mixed all purpose flour and cornstarch in a bowl, some freshly cracked pepper and salt, mix well. Then add an egg and beat nicely. Mix everything well. Fry.

This is so yummy. Ok I’m going to share a secret. Whenever I feel like I need to lose a few lbs. and is already thinking is apidexin safe, I eat milk fish. This works like a charm for me. When I’m tired of spring rolls, I make this.

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