Category Archives: recipes

Mongolian Beef Stylee

Have you ever had Mongolian bbq before? Mongolian barbecue is a stir fried dish that was developed in Taiwanese restaurants in the 1970s. Meat and vegetables are cooked in large, round, solid iron griddles at temperatures of up to 300°C (572°F). Despite its name, the cuisine is not Mongolian, and is only very loosely related to barbecue.

Here’s how it’s being prepared… diners choose various ingredients from a buffet of thinly sliced raw meats (beef, pork, lamb, turkey, chicken, shrimp) and vegetables (cabbage, tofu, sliced onion, cilantro, broccoli, and mushrooms) and assemble them in a large bowl or on a plate. These ingredients are given to the griddle operator who adds the diner’s choice of sauce and transfers them to one section of the hot griddle. Oil and sometimes water may be added to ease cooking, and the ingredients are stirred occasionally.

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Favourite Recipes

I got some galunggong here people! I am looking forward to fry them tomorrow….lol! Galunggong is a very popular fish in the Philippines. It is usually pan-fried and served with white rice.

In English the galunggong fish has been known as the blue mackerel scad, round scad or as the shortfin scad, but these names have been applied to other fish of the Decapterus family as well.

Caldereta is a comforting beef stew popular in the Philippines. It may be a Filipino dish, but each family has it’s version of a good caldereta. Here’s mine. My version came from Mama Sitas packet mix…lol! 🙂

  • Recipe: 2. 2 lbs. (1 kg.)
  • Beef, 2 cups Water,
  • 1 package of Mama Sita’s Caldereta Mix,
  • 1 cup Potato cubes,
  • 1 piece Red Bell Pepper,
  • 1/2 cup Green Peas.

Instructions: Cut 2.2 lbs. (1 kg.) Beef in 1 inch cubes and fry until slightly brown on all sides. Add 2 cups water, boil and simmer until tender. Add 1 pouch Mama Sita’s Caldereta Mix and stir. Add 1 cup potato cubes, and when almost done add 1 piece red bell pepper, cut into strips. Continue simmering with occasional stirring. Garnish with 1/2 cup green peas.

I’ve been wanting to join the Food Trip Friday meme for a long time, but I kept forgetting. Now, I finally made it! So this is my first entry for this week. A Chinese cuisine. This is what I had for dinner last night. I was unable to cook dinner because I was busy preparing for my book report, so hubby and I went out and grabbed a food to go from our fave Chinese Resto nearby. Hubby had a lemon chicken and I had a broccoli beef and house fried rice.

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Here’s a healthy and delicious refreshment complimentary from my daughter Akesha.

She did all the hard work and I did the presentation….:) To know more about the tangelo fruit, just head over to my main blog.

Here’s what you need to do:

-Wash all of your tangelos with water. This will ensure that you do not contaminate your juice with pesticides or dirt.

-Cut all of your fruit in half with a good kitchen knife.

-Press and squeeze each half of fruit on to the citrus juicer and turn left and right until all the juice and pulp has been squeeze out.

-Pour all of your juice into serving pitcher. Do not use the pulp and seeds, either throw them out or put into your compost container!

-Serve chilled in small juice glasses and use within 3-4 days.

SWEET AND SOUR MEATBALLS

  • 1 lb. ground beef
  • egg
  • 1 tsp. salt
  • Dash of pepper
  • 1 tbsp. minced onion
  • 1 tbsp. cornstarch
  • 1 can pineapple chunks (20 oz.)
  • 1/2 c. pineapple juice or so
  • 2 tbsp. oil
  • 1 c. water
  • 1 pkg. Sweet Sour Sauce mix
  • Green pepper strips

Mix beef, egg, salt, pepper, onion and cornstarch. Shape into small meatballs. Drain pineapple and reserve juice. Heat oil in skillet and brown meatballs. Remove meatballs and wipe skillet clean.
Combine pineapple juice and water to make 1 1/2 cups total and the sauce mix in the skillet, stirring until thickened. Add pineapple chunks, peppers and meatballs to the sauce. Cook for 5 minutes.