Skillet Night

I have been trying to spend more time with my family lately. I usually go once or twice every month now that I'm actually dating somebody and I gotta give him some time as well. I used to be at my sisters house literally every weekend or be there for weeks to live off of their food sometimes. I went over to "their" house (which consists of my sister. my nephew, her boyfriend, boyfriend's cousin and boyfriend's cousins son) last night because I've been wanting to have skillet in a long time. This is only the second time of me having it, and I was so stoked because the first time I had it, it was so delicious.

Its really easier to prepare. You just need to have a breakfast skillet and all meat and veggies you would want to mix in your noodles. You could experiment with different things to add to it and even add more or less of some, its up to you. This time we used:

a stick of butter
a bunch of spinach
a bunch of Chinese broccoli
a bunch of Napa cabbage chopped up to about 2" thick
10 stalks of Green onion chopped up to about 3" thick
a bowl full of mushrooms
10 Meatballs cut in half so its easier for the kids to eat
1 pound of Squid cleaned and cut into rings
1 pound Tripe cut in
1 pound of Thin beef slices (marinate it how ever you like)
1 pack of Miki noodles
4 eggs


Once everything was prepped, place all the ingredients around the breakfast skillet and turn the skillet on to 400 Fahrenheit. Add about an 1/8 of the stick of butter at a time and just keep on adding when you notice the skillet is getting dry. Add the items that take longer to cook, typically the noodles, tripe and meat. Add everything else you would like to add to your plate. At the end we had over-easy eggs, it was a nice finishing touch to our dinner. Have fun while doing this. It could get kind of chaotic when trying to get stuff of the skillet all at once. All in all it was, noms.

Have any questions? Feel free to ask.

Adobong Pusit (Adobong Squid)

So last Friday was no meat day again, so I decided on making a meal I haven't had in a while. This meal brings back lots of memories when I grew up in Camiguin (island located in the Philippines). I used to hang around with friends at night and when 2am struck, we would go by the shore to buy fresh squid before it even hit the market. After that, we would go by a friends house to either cook it as Adobo or Tinuwa (squid soup) and also stop by a couple other friends houses to gather around all the leftover rice we could find to eat with it. Its way more delicious when made with fresh caught squid but since I'm not living on a lovely island anymore I just have to deal with it the squid you can get at the grocery stores that have been iced for days. It still turned out good. And instead of eating it with rice, I ate it with steamed yams and brined anchovies (ginamos). I dipped the yams in the brined anchovies that had thai chilies and lime juice mixed into it, I know it sounds really weird but its actually really delicious.

Usually I don't clean out the squid before cooking it but since I had my nephew try it for the first time I didn't want him to see all the gross goo in it while trying to eat it plus, its just way more easier to eat when you clean it beforehand. So, if you do not know how to clean a lovely squid, click on this link ---->>> . How to clean and prepare squid. Wiki-how explains it way more better than what I would of said. =)

Anyway, now the prepping part is over, lets get to the cooking. Here is the recipe for Adobong Pusit:

1 pound of Squid, cleaned and prepped

1 medium Onion

6 cloves of Garlic (the more garlic the better!)

2 Bay leaves

1 Jalapeno, sliced

1/4 cup of Soy Sauce

1/4 cup White Vinegar

1/4 cup Water

1 teaspoon of Black Pepper 

a dash of MSG (I know its bad for you, totally your choice to add it in or not.)




Saute the garlic until nice and light brown, add the onion and let in cook for about a minute or two or until its a little transparent. Add the squid, stir it around and cover again for about one minute. Add the rest of the ingredients and let simmer for about five minutes. Don't leave it in for to long or it will get all rubbery. And there you go, noms

Taters and Meatballs

So, it has been a while since I have posted anything. I have been a bit busy with other stuff and really didn’t get the chance to cook something yummy as much as I would want to and had just been munching on little things here and there to help me survive.

Anyways, I made Mash Potatoes and Meatballs!! It was so delicious. You can freeze them as well and use them in spaghetti and other recipes.

Meatball Recipe:

1 ½ pounds of ground beef

½ of a red bell pepper diced (you can use the whole thing if you want)

1 medium size onion diced

4 cloves of garlic diced

1 cup Panko bread crumbs

2 eggs beaten

½ cup of milk

1 teaspoon ground black pepper

1 tablespoon seasoning salt (I used Johnny’s)

2 tablespoons dark soy sauce (Silver Swan)

Put all ingredients in one big mixing bowl, mix and knead with your hand. Spray Pam on cooking tray. Make mixture into 1 inch size balls. Put them on the cooking tray, one inch apart from each other. Set oven to broil and cook it for about 15-20 minutes or until brown.

And waa-laa, you got meatballs!  I had to make two batches of them since I was using a medium sized cooking tray. It made up to about 40 lovely meatballs.

I would give you the recipe for the Mash Potatoes, since they were delicious as well, but I really wasn’t measuring quite much when making it and I don’t wanna give y’all the wrong measurements for the ingredients. So, tune in for the that one soon.

Have questions? Just let me know. 

No Meat Friday

So, for lent I decided to give up social networking such as Facebook and along with that, not having meat on Fridays except for seafood. I enjoy most dishes with meat in it so sometimes its hard for me to watch people grubbing on steak or chicken wings while I have to eat veggies and fish.

This last Friday I hung out with my friend Vicky. We had a fun night -- cooked, play Just Dance 3 (Yeah!!) and had a couple of beers. And since I wasn't able to have meat we went to the store and bought some salmon fillets and a box of Rice-a-roni Long grain and Wild Rice. It was nice and easy to make and amazingly delicious.

For the Rice-a-roni we just used the rice cooker to make it a little easier and just poured the rice in the pot along with the seasonings, 2 cups of water and 1 tablespoon of butter. Mix it up a bit put the lid on and press the button down to cook.


For the Salmon Fillets, I seasoned them by lightly sprinkling Lawry's Seasoning Salt, Cayanne pepper, Steak Grill Seasoning and Mrs. Dash Fiesta Lime seasoning. I broiled them in the oven for about 10-15 minutes. And Ta-da!!! Dinner was ready in 20 minutes. It turned out delicious and we both went, noms.

Yay!! HOTPOT

So, usually every Thursday me and my friend Vicky get together to watch Grey's Anatomy. Last night was a rerun so we decided to have a movie night with our other friend Danielle. And for this lovely night we decided to have delicious Hot Pot for dinner. I know its not really a Filipino dish but it made us all go, noms.

I looked at a couple recipes for this dish and gave it a little twist to make it my own. I started out cooking the rice noodle sticks until they were al dente rinsed it with cold water then put it aside so its ready when the broth is cooked.

For the broth I used:

4 cloves of garlic smashed
1 onion chopped
4 cans of chicken broth
2 tablespoons of fish sauce
3 tablespoons of vinegar
1 can of coconut milk
2 sprigs of basil
10 sprigs of cilantro
2 tablespoons of red curry paste
3 stalks of lemon grass smashed
3 stalks of green onion chopped thinly
4 Thai chilies chopped thinly
2 tomatoes chopped
1 tablespoon sugar

To prepare the broth, I sauteed the garlic, onions and green onions for 3-5 minutes in a little bit of olive oil then I added the chicken broth, vinegar, fish sauce, red curry paste, chili peppers, coconut milk, lemon grass, tomatoes and sugar. Bring to broil for 8-10 minutes over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer for 10 minutes. Remove the garlic, onions, lemon grass, chilies, cilantro and basil.

For all the goodies we got to dunk in the broth:
(You could put each item on their own individual plates or you could make a nice platter for the veggies, meat and seafood.)

12 large peeled and deveined
1 cup of thinly sliced beef
1 cup of thinly sliced salmon
1 cup calamari rings
1 cup of sliced mushrooms
2 cups beans sprouts
a bunch of bok choy
basil for garnish
cilantro for garnish

We didn't have an electric wok nor a hot plate to put in the middle of the table for the broth so, I used the amazing power of the internet and googled the alternative way to do it and used a deep fryer. It worked!

I had these amazing large Pho bowls I got from my brother-in-law that we used and added the cooked noodles in first then began the dipping using these small strainers that I found at Daiso . It was delicious. And there was only enough to feed the three of us so if you have a bigger party you might want to double this recipe. :) Enjoy, NOMS.


Have any questions? Feel free to ask.