Pinoy Hubby

Chicken Liver, Bistek Style . The best method of cooking chicken liver is either Adobo or Bistek Tagalog style. For today I want to share my version of Chicken Live,r Bistek Style . There is no special about it just that the liver should be marinated, the marinade is discarded after use, I do not re-use the marinade of my liver Bistek . For the sauce I just add fresh soy sauce and kalamansi. Buy the freshest chicken liver. Cooking is fairly simple, it is basically similar to my other Bistek dishes . Click the link list below to find out our other Bistek recipes . Beef Sirloin Steak, Bistek Style Pork Loin Steak, Bistek Style Bistek Bulalo with Pineapple Bangus Bistek Tagalog Mushroom and Tofu, Pinoy Bistek Style Liver Bistek Pork Bistek Tanguige Bistek Tagalog Bangus Belly Bistek Tagalog Bistek Stir Fry Bistek Bulalo Bistek Here is the recipe of my version of Chicken Liver, Bistek Style, enjoy Ingredients: 1/2 kilo chicken liver, cut in halves 2 medium size onion, peeled, sliced

Having a slow cooker is very useful, as it means I can put something on in the morning and come home to a meal that would have taken ages to cook otherwise. In the spirit of the World Cup, I found a Brazilian recipe for a beef and black bean stew. I had a packet of cubed stewing beef that I put in the slow cooker along with half a can of black beans, a large squeeze of tomato puree, a small squeeze of garlic puree, a quarter of a teaspoon of chilli powder, half an onion (chopped) and two cups of water. I put the slow cooker onto 'auto' setting, which means it cooks for about 4 hours then keeps the food warm until you are ready to eat. I served it with some Jersey royal potatoes and vegetables, though I guess rice might have been more traditional. I'm sending this to Chris at Cooking Around The World for his World Cup challenge.

Pinoy Pork Curry . Most Pinoy are intimidated by curry dishes , curry to most means super spicy hot. To those who love curry there is a tuned down version with the use of very minimal curry powder the Pinoy Curry . Check out some of our OPC version of Pinoy curry that we have already posted below. Pinoy Beef Curry Pinoy Fish Curry with Kalabasa Seafood and Vegetable Green Curry Thai Green Chicken Curry, Pinoy Style Chicken Curry with Bamboo Shoots Pinoy Chicken Curry Pinoy Chicken & Pork Curry Today I would like to share a pork version of the Pinoy curry . The recipe use pork strips with some vegetables and potatoes. Cooking is basically the same with my other Pinoy curry dishes . Here is the recipe of my version of Pinoy Pork Curry , enjoy. Ingredients: 1 medium size pork loin, cut into large strips 1/2 head garlic,peeled, crushed, chopped 1 large size onion, peeled, chopped 2 thumb size ginger, skinned, cut into thin strips 2 medium size potato, skinned, cut into wedges

Tokwa’t Talong is our vegetarian version of Pinoy’s firm tofu dish Tokwa’t Baboy . Tokwa’t Talong is the latest version of our Tokwa’t… series . Below are the list of versions that we have posted in the past. Crispy Tokwa’t Baboy Tokwa't Baboy, Pork and Tofu Tokwa't Isda, Fish and Tofu Tokwa't Baka, Beef and Tofu Tokwa’t Manok Tokwa’t Pinakurat Using fried eggplant as an alternative to the pork in Tokwa’t Babo y is the best option. Fried eggplant is a regular Pinoy vegetable side dish , usually served during breakfast with the Pinoy fried rice . Similar to fried firm tofu the fried eggplant goes very well with vinegar soy sauce dressing or dip. Making the dish is fairly easy, it is basically similar to all our Tokwa’t… recipes . Just cut any eggplant into large cube and fry until color starts to turn to golden drown. The fried eggplant is then tossed with the fried firm tofu and the special vinegar soy sauce dressing with chopped garlic, onion and some chilies. He

Ground Pork Adobo with Quail Eggs . Ground meat or giniling is one of the more popular choice of meat to most Pinoy . Ground meat dishes are very common in Pinoy cuisine , it is either cooked as the main ingredient or in combination of other vegetables. Check out the list below of some of the ground meat recipes that we have already posted. Kalderetang Giniling na Baka, Ground Beef Kaldereta Asadong Pork Giniling with Quail Egg Braised Ground Beef with Oyster Sauce Giniling na Manok, Ground Chicken with Tomato Sauce Bagis Giniling Embutido Special Embutido Meatloaf, Christmas Meatloaf Tortang Carne Spicy Chili con Carne Winged Beans with Beef, Ginisang Sigarillas Cheesy Lumpiang Shanghai You may have noticed that most of the ground meat dishes are cooked with tomato sauce. For today’s dish we go back to the basics, we try to cooked ground meat, adobo style . This is not new, but it is my first time to cook giniling, adobo style . For this adobo recipe I wanted it simple by just

I have a lot of cookery books. I realised that again when Dom at Belleau Kitchen published this month's random recipe challenge, and asked us to turn to the 40th page of our 40th book and make whatever was on that page. My recipe books are in alphabetical order - thanks to my boyfriend when he was bored on evening - and I counted along; when I got to 40 I was still only as far as the letter E! The book in question was Easy Cupcakes from Marks & Spencer and on page 40 were Queen Cupcakes. I'd never heard of them before and there was no explanation for the name; they seem to be simple cupcakes baked with currants. However, I had some blueberries in the fridge that needed using up - and I don't like blueberries on their own - so I thought Dom wouldn't mind if I adapted the recipe a bit! Makes 12 You need: 115g butter, softened 115g caster sugar 2 eggs 4 tsp lemon juice 175g self-raising flour 100g blueberries, halved 3 tbsp milk This is a very simple recipe. Pre

This card was put together from a decoupage card pack but you could also cut out the shapes yourself from different coloured card. I made it for a birthday but it would also work really well for Fathers' Day this weekend! The backing paper was part of the set and I simply had to cut out the different shapes and build them up using sticky pads so the image of the man snoozing on the armchair stands out. I added a happy birthday sticker at the top.

Restaurant name : The Drapers Arms Location : Barnsbury Street, Islington, London Description : Gastropub with a nice garden tucked away in a residential part of Islington, opened by the son of Evening Standard restaurant critic Fay Maschler Reason for visit: Pre-theatre snack and drinks with a friend. It was in the right area not too far from the theatre. We ate : As we didn't have much time we decided to share a charcuterie platter and some fish balls which came with mayonnaise. The food was : The fish balls were particularly nice. The atmosphere/service was : We sat outside in the garden and as I arrived first, I sat on a large picnic table. Two people came in and asked if they could sit there too (there were no empty tables left) so I said yes, and they promptly started smoking. A few minutes later they were joined with four of their friends, also smoking and braying with laughter in that Made In Chelsea way. When my friend arrived she had to squeeze on the bench next to me

Monday Breakfast yogurt, muesli and fruit Lunch chicken, mango and feta salad Dinner pasta as I was home late, my boyfriend had a pizza Tuesday Breakfast poached eggs and smoked salmon Lunch carrot, couscous and orange salad from SW 100 extra easy days p.87, with sliced ham Dinner Slimming World fakeaway battererd fish for me, chicken kiev and chips for him Wednesday Breakfast cereal or yogurt Lunch sandwich Dinner Chicken fajitas/enchiladas Thursday Breakfast poached eggs and smoked salmon Lunch carrot, couscous and orange salad from SW 100 extra easy days p.87, with sliced ham Dinner sausage and mash Friday Breakfast yogurt Lunch sandwich Dinner Slimming World fakeaway Big Mac in a Bowl for me, burger and chips for him Saturday Breakfast yogurt Lunch hot dogs Dinner Slimming World spiced chicken (like southern fried chicken) from fakeaway book with homemade potato wedges Sunday Breakfast cereal Lunch savoury pancakes Dinner baked herby

Welcome to our second run-through of the alphabet with Alphabakes, which started with A in April, moved to E in May - and now for the third letter we're staying in the first part of the alphabet. The letters are chosen at random so that's a bit of a coincidence - this month the letter we are baking with is D Remember, you can either make a recipe beginning with D, or use an ingredient (preferably one of the main ones) beginning with D. If you're stuck for ideas, you could have a look at the round-up for the last time we had D, back in January 2013 ! I quite fancy having a go at doughnuts myself.... If you haven't participated before, here's all the information you need: 1. Post your recipe on your blog and link it to The More than Occasional Baker and Caroline Makes , stating the relevant month's host. If you do not have a blog, email us a picture and a brief description of your entry which we will include in the round-up at the end of the month. 2.

Restaurant name : Burger & Shake Location : Marchmont Street, London - between Russell Square and Euston Description : Diner style with casual tables in booths and tiles on the walls with and a varied but meat-heavy and not particularly diet-friendly menu ranging from jalapeno burgers to buffalo wings to chilli dogs and pulled pork sandwiches. Oh, and there's a salad. The restaurant is quite small, nestled among boutiques and cafes on London's trendy Marchmont Street. Reason for visit : Dinner with a friend who lives near here; she recently moved so we wanted to try somewhere new and local. I ate : pulled pork burger, £8.50. I love pulled pork but have never tried it in a burger before so couldn't resist. My companions ate : Cheeseburger, £7.50, and vegetarian burger, £7.75, which consists of a large portobellow mushroom, halloumi cheese (though she is vegan so skipped this), plus lettuce, tomato, cucumber, coriander oil and mayo (again not for the vegan

The Dot Com Gift Shop sent me these two chocolate moulds to review. If you haven't been to their website before, I urge you to check it out. The Dot Com Gift shop has a range of items for the home and garden ranging from cake stands and chocolate moulds to lunch boxes to candles and cushions. I've bought several things from the site before both for myself and as gifts, and last summer was invited to preview their Christmas range . It took me a little while to get around to using the moulds as I had a particular project in mind, which you will hear more about later. I found the moulds so easy to use and I love the way they are packaged (above) - I think these would make a really nice gift. I decided to use the round moulds to make homemade Rolos. I melted some chocolate and poured a little into each mould so it just covered the bottom, and used the back of a spoon to spread it around the sides. Don't make the layer on the bottom too thin as you want it to hold, but you n

I described in a previous post how I made my own Rolo chocolates from a mould provided by the Dot Com Gift Shop . They also sent me a heart-shaped mould and some heart-shaped petit four cases to review. I decided not to make chocolates this time however and instead make cake pops. Usually these are on sticks but they taste so delicious I don't see why you couldn't just make them as bite-sized nibbles and enjoy them that way. I had made a chocolate cake that was part of the same project, which you will be able to read about shortly, and had to trim the cake a bit. So I had some leftover cake trimmings which I crumbled up into a bowl. I mixed it with some chocolate buttercream to make a dough. Simply press the mixture into the moulds and place in the fridge for a little while to firm up. As the mould is silicon it is completely flexible, making it very easy to turn the shapes out. You could also dip them in melted chocolate to coat them. The Dot Com Gift Shop also sent