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Monday, May 14, 2012

Carpet Cleaning Services

Every time my in-laws visit us, I feel a lot of stress coming. One thing for sure that makes me feel this way is that I have to clean the whole house upside down. My father in-law is very meticulous when it comes to dust. One time he commented on how dusty our ceiling fan was. Since then, husband and I made sure that we clean everything in and outside our house before they got here otherwise he would say something about it. On top of dust, I vacuumed the floors and cleaned the stain on it. It feels good to see the house clean and neat and in order.

Talking about carpet cleaning, I wished there is a company here in Dallas like the round rock tx carpet cleaner. I heard they are very good when it comes to carpet cleaner services. I will definitely call them, so I don't need to do the carpet cleaning myself because this is not an easy job for me. Husband can do this job, but he is very busy at work and even during his day off. For now, I'll do the cleaning myself.

Wednesday, May 9, 2012

Leche Flan

My favorite Filipino style flan or shall we call it 'leche flan' in Tagalog. This yummy and creamy dessert is very famous during special occasions such as Christmas and New Year. I so love it. You should try it because it taste so much better than the custard pudding than Mexican style.


  • 10 pieces raw eggs
  • 1 small can condensed milk
  • 1 cup fresh milk (or evaporated milk)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
  2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
  3. Add the condensed milk and mix thoroughly
  4. Pour-in the fresh milk and mix well
  5. Put the mold (llanera) on top of the stove and heat using low fire
  6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
  7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
  8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
  9. Cover the top of the mold using an Aluminum foil
  10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
  11. After steaming, let the temperature cool down then refrigerate
  12. Serve for dessert. Share and Enjoy!

Chicken Cacciatore

One day when I was looking for a new recipe for chicken I stumbled at an Italian recipe. So I tried it to see if it is really good as the owner of this recipe says. It turned out to be good and it was a hit in my house the first time I made it. So, when we are craving for this dish, I just make some. I serve it with either steamed rice or corn bread.

  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone, halved crosswise
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves


Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Chowking Braised Beef

A Filipino dish I love so much. Braised beef Chowking style and it is oh so good! It is serve in  fastfood chain called "Chowking". You should tr it because i is really good. It taste exactly as the one they serve at that restaurant. During my visit of my in-laws here this week, I made this for our dinner serve with corn bread. They love it. My mother in laws even asked for a recipe.

1/2 kg beef brisket
4 cups of water, add more if needed and 1/4 cup for cornstarch
2 tbsp Kikoman soy sauce
2 tbsp soy sauce
2 star anise
2 tbsp onion, minced

1-2 tbsp sugar
1 tsp cornstarch
ground pepper to taste
1 carrot, cut diagonally 
spring onions to garnish

1. In a saucepan, combine all the ingredients except the carrots and the spring onions. Boil the beef until tender.
2. Add the carrots.
3. Dilute the cornstarch to 1/4 cup water and add to the beef to thicken the sauce.
4. Put on top of a steamy rice and garnish with spring onions.

Monday, May 7, 2012

Bufallo Wings (baked)


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 20 chicken wings
  • 1/2 cup melted butter
  • 1/2 cup hot pepper sauce (such as Frank's RedHot®)


  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Hawaiian Banana Nut Bread

  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped walnuts
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 2 cups mashed very ripe banana
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 1 cup flaked coconut
  • 1 cup maraschino cherries, diced


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Garlic, Dill and Lemon Chicken


    6 tablespoons olive oil
    2 lemons, 1 thinly sliced, 1 juiced
    4 cloves garlic, minced
    1 tbsp. of dill weeds
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 cup of baby carrots
    8 small red potatoes, quartered
    4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the carrots the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes and carrots along the inside edge of the dish or skillet. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Black-Eyed Beans with Okra

• 2 16-oz. packages frozen black-eyed peas
• 2 cups water
• 1 15-oz. can Ranch Style Beans with Jalapeno, drained
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 12-oz. or 16-oz. package frozen sliced okra
*  sausage, sliced

1. Add all ingredients to crock-pot.
2. Cook on low 8-10 hours.

Fried Rice (Sinangag)

Fried Rice


  • 6 cups cooked white rice, refrigerated overnight
  • 1 cup barbecued pork, chopped or ham
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons salt
  • 3/4 cup green peas
  • 1/4 cup green onion, chopped
  • 1 teaspoon sugar
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 3 tablespoons cooking oil

Watch the cooking video:

Cooking Procedure

  1. Heat cooking oil and sauté ginger and garlic.
  2. Add shrimps and cook for a minute. Remove the shrimps and set aside.
  3. Pour-in the beaten egg mixture and cook.
  4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
  5. Put-in the soy sauce, sugar, and salt. Mix with the other ingredients.
  6. Add barbecued pork. Cook for 3 minutes.
  7. Add green peas and shrimp. Cook for another 3 minutes.
  8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
  9. Turn the heat off and then transfer to a serving plate and serve.

Lumpiang Shanghai

 Lumpiang Shanghai


  • 2 lbs ground pork
  • 1/2 cup green onions
  • 1 cup carrots
  • 1 cup onion
  • 2 tsp soy sauce
  • 1 raw egg
  • 1 tsp salt
  • 2 tsp ground black pepper
  • Lumpia wrapper (Spring roll skin)

Cooking Procedure:

  1. Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
  2. Wrap the meat using the lumpia wrapper (for proper way, see video)
  3. Fry the wrapped meat making sure that all the sides are cooked right
  4. Serve with sweet and sour sauce (see sweet and sour sauce).

Sotanghon Guisado

Sotanghon Guisado Recipe


  • 1/2 lb vermicelli noodles (sotanghon)
  • 1 lb chicken
  • 1 cup celery, chopped
  • 1 1/2 cups onion, diced
  • 1 teaspoon whole peppercorn
  • 4 cups water
  • 1/4 cup annatto water
  • 2 to 3 tablespoons garlic, minced
  • 1 cup onion leeks, chopped
  • 2 tablespoons fish sauce
  • 1/2 cup carrots, julienned
  • 2 tablespoons cooking oil

Watch the cooking video:

Cooking Procedure

  1. Pour water in the cooking pot and apply heat.
  2. When the water starts boiling, add celery, 3/4 cup diced onions, whole peppercorns, and chicken
  3. Simmer for 40 to 60 minutes then turn off the heat and let cool.
  4. Remove the meat from the chicken using your hands. Discard the bones and skin. Set aside.
  5. Filter the liquid using a strainer and set aside. This will be the chicken broth.
  6. Soak the noodles in water until it becomes soft.
  7. Heat a clean wok or cooking pot and pour-in cooking oil.
  8. When the oil is hot enough, sauté garlic and the remaining 3/4 cup diced onions.
  9. Add-in chicken and cook for 2 minutes.
  10. Pour-in annatto water and chicken broth then bring to a boil.
  11. Stir-in the carrots and half of the chopped onion leeks. Cook for 3 minutes.
  12. Add the noodles and fish sauce then cook for another 2 minutes.
  13. Transfer to a serving plate and top with remaining onion leeks and place lemon or calamansi slices on the side.
  14. Serve hot. Share and enjoy!

Chicken Macaroni Salad Filipino Style

Chicken Macaroni Salad Ingredients:

  • 1/5 kilo macaroni noodles
  • 2 to 3 pieces, medium sized carrots
  • 1 big chicken breast
  • 500 ml of mayonnaise
  • 1 can (836 g) pineapple chunks or tidbits
  • 1 big white onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 3 hardboiled eggs, diced
  • 1 cup diced cheddar cheese
  • 1/2 cup raisins
  • salt and pepper to taste

Macaroni Salad Cooking Instructions:

  • Cook macaroni noodles according to package cooking instructions.
  • In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
  • Drain carrots and let cool. Peal skin then dice.
  • Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
  • Drain pineapple chunks or tidbits.
  • Combine all ingredients while adding salt and pepper, to taste.
  • Refrigerate, then serve.