I cannot believe that it has been one full year since I last posted in this blog. I have been meaning to add more recipes here, but I guess some busy days and what-nots kept me from it. Anyway, it's that time of the year again. Christmas season means parties, parties, and more parties! Thus, Jaemi's kitchen has been busy again since Thanksgiving. My husband and I did some old and new dishes this year, so I will try to keep this site updated with more recipes... And I hope a few more people will read this :P
Happy Holidays & enjoy the kitchen!
Monday, December 19, 2011
Wednesday, October 27, 2010
Pinoy Spaghetti
A friend, who also lives here in the States, asked me if I know how to cook Filipino-style spaghetti. That sweet spaghetti sauce, made from ketchup and garnished with hotdogs. Yum! I know Italians would raise their eyebrows with this kind of pasta recipe, but that's the way we Filipinos like our spaghetti -- simple and sweet. I don't usually cook Pinoy style spaghetti back home. Well, not after I got acquainted with oregano and basil. So I made some last week, and my mouth was watering while I was cooking it. I suddenly missed the Jollibee spaghetti. Anyway, here's my Pinoy spaghetti. Enjoy!
Filipino Style Spaghetti
1 lb spaghetti
1 tbsp extra-virgin olive oil or vegetable oil
4 cloves garlic, minced
1 small onion, chopped
1 lb ground pork
3 hotdogs, sliced
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp soy sauce
3 tbsp tomato paste (abt 3 oz)
1 bottle (12 oz) banana ketchup (I prefer Jufran)
2 tbsp sugar
1 cup water (from boiling pasta)
1/4 cup Velveeta cheese, shredded (plus more for toppings)
1 small carrot, shredded (optional)
Cook spaghetti according to package directions. Save 1 cup of water from cooked pasta.
In a medium sauce pan, heat oil then saute garlic and onion. Add pork, salt, pepper & soy sauce. Cook until pork is brown, stirring occasionally.
Add hotdogs, tomato paste, banana ketchup, water and sugar. Stir and let simmer. You can adjust the salt and sugar measurements according to your taste.
Add shredded cheese and carrots. Simmer for another 5 minutes.
Pour sauce over pasta and top with cheese.
Filipino Style Spaghetti
1 lb spaghetti
1 tbsp extra-virgin olive oil or vegetable oil
4 cloves garlic, minced
1 small onion, chopped
1 lb ground pork
3 hotdogs, sliced
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp soy sauce
3 tbsp tomato paste (abt 3 oz)
1 bottle (12 oz) banana ketchup (I prefer Jufran)
2 tbsp sugar
1 cup water (from boiling pasta)
1/4 cup Velveeta cheese, shredded (plus more for toppings)
1 small carrot, shredded (optional)
Cook spaghetti according to package directions. Save 1 cup of water from cooked pasta.
In a medium sauce pan, heat oil then saute garlic and onion. Add pork, salt, pepper & soy sauce. Cook until pork is brown, stirring occasionally.
Add hotdogs, tomato paste, banana ketchup, water and sugar. Stir and let simmer. You can adjust the salt and sugar measurements according to your taste.
Add shredded cheese and carrots. Simmer for another 5 minutes.
Pour sauce over pasta and top with cheese.
Wednesday, September 22, 2010
Stir-Fry Chicken and Veggies in Oyster Sauce
One of the easiest and nutritious dish you can serve your kids is stir-fry vegetables (like chop suey back home in Pinas). Jamie Oliver, in his Food Revolution show, taught the people of Huntington, West Virginia (which has high numbers of obesity) to stir fry meat and vegetables as part of his "mission" to transform the town to healthy eating habits. I'm not sure, though, how successful he was in this mission. Anyway, I'm glad that my 2-year old enjoys stir fry, and really eats some of the veggies in it (mostly cauliflower & broccoli, as long as they're tender). Here's one of my stir fry recipes.
Stir-Fry Chicken and Veggies in Oyster Sauce
1 lb boneless chicken thighs or breast, cut into about 1 x 1/2-inch strips
2 tbsp soy sauce
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 cup corn starch
3 tbsp vegetable oil
1/4 cup oyster sauce
2 tbsp cornstarch
1 tbsp sugar
1/2 cup water
1 tsp fresh garlic, minced
1/2 medium-sized onion, chopped
2 medium-sized carrots, sliced into bias
1 cup broccoli florets
1 cup cauliflower
1/2 green bell pepper, julienne
1/4 head cabbage, chopped
1 cup chicken broth
salt
pepper
In a bowl combine the soy sauce, garlic powder and black pepper. Add the chicken and mix well. Marinate for 10-15 minutes. Dredge the chicken strips with corn starch. Heat wok or large pan with vegetable oil. Stir fry the chicken until brown (you might need to fry them in batches), then set aside. Remove some oil, leaving only about 1 tablespoon.
Combine the oyster sauce, water, sugar and corn starch in a separate bowl. Stir to completely dissolve the cornstarch. Set aside.
Saute garlic and onion. Add the carrots, broccoli and cauliflower. Stir fry for about 3 minutes. Add broth and let it boil. Add the bell pepper and cabbage and let it simmer for about 5 minutes. Add the chicken. Push the vegetables & chicken to the sides, leaving a hole in the middle of the wok or pan. Stir the oyster sauce mixture to dissolve the corn starch that settled in the bottom of the bowl, and then pour it in the wok. Continue stirring the sauce until it thickens. Fold in the vegetables. Add salt & pepper, if desired. Simmer for about 2 minutes.
Serve with steamed rice.
Stir-Fry Chicken and Veggies in Oyster Sauce
1 lb boneless chicken thighs or breast, cut into about 1 x 1/2-inch strips
2 tbsp soy sauce
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 cup corn starch
3 tbsp vegetable oil
1/4 cup oyster sauce
2 tbsp cornstarch
1 tbsp sugar
1/2 cup water
1 tsp fresh garlic, minced
1/2 medium-sized onion, chopped
2 medium-sized carrots, sliced into bias
1 cup broccoli florets
1 cup cauliflower
1/2 green bell pepper, julienne
1/4 head cabbage, chopped
1 cup chicken broth
salt
pepper
In a bowl combine the soy sauce, garlic powder and black pepper. Add the chicken and mix well. Marinate for 10-15 minutes. Dredge the chicken strips with corn starch. Heat wok or large pan with vegetable oil. Stir fry the chicken until brown (you might need to fry them in batches), then set aside. Remove some oil, leaving only about 1 tablespoon.
Combine the oyster sauce, water, sugar and corn starch in a separate bowl. Stir to completely dissolve the cornstarch. Set aside.
Saute garlic and onion. Add the carrots, broccoli and cauliflower. Stir fry for about 3 minutes. Add broth and let it boil. Add the bell pepper and cabbage and let it simmer for about 5 minutes. Add the chicken. Push the vegetables & chicken to the sides, leaving a hole in the middle of the wok or pan. Stir the oyster sauce mixture to dissolve the corn starch that settled in the bottom of the bowl, and then pour it in the wok. Continue stirring the sauce until it thickens. Fold in the vegetables. Add salt & pepper, if desired. Simmer for about 2 minutes.
Serve with steamed rice.
Tuesday, September 21, 2010
Tinola sa America
Wow... it's been more than a month since I posted something here. Not that I wasn't busy in the kitchen. I just thought maybe my recipes wasn't good enough to share. Anyway, here's a very simple Filipino dish which my daughter and husband really love. Tinola is a comfort food, and great to eat during a cold or rainy weather. But a couple of ingredients of tinola is not that easy to find here in the States - the green papaya and siling labuyo (Philippine chili pepper) leaves. So I'm sharing you the substitutes to those ingredients, which can make your tinola nutrition packed for your little ones.
Chicken Tinola
Ingredients:
1/2 chicken (whole chicken butterflied and halved), cut into about 6-8 pieces
2 tbsp vegetable oil
4 cloves garlic, sliced
1-inch ginger root, peeled and sliced
1/4 cup patis (fish sauce)
8 cups water
1 chicken bouillon cube (optional)
2 medium-sized chayote squash
1 bunch spinach
1/4 tsp ground black pepper
In a non-stick skillet or pan, sear chicken pieces over medium-high heat. Remove from pan and set aside.
In a medium stockpot, heat oil and saute the garlic and ginger root. Add the chicken, fish sauce and bouillon cube. Add water. Adjust your stove to medium-high heat and let the stock boil for about 20 minutes.
Meanwhile, cut the chayote squash in quarters lengthwise. Peel and remove the seed. Cut each quarters in 2 or 3 pieces crosswise. Add the chayote squash to the pot. Let it simmer until the chayote squash are tender.
Wash thoroughly the bunch of spinach, removing the root ends. When the chayote squash is tender, add the black pepper and the spinach leaves to the pot. Add some salt if necessary. Turn off the heat. Serve with steamed rice.
Chicken Tinola
Ingredients:
1/2 chicken (whole chicken butterflied and halved), cut into about 6-8 pieces
2 tbsp vegetable oil
4 cloves garlic, sliced
1-inch ginger root, peeled and sliced
1/4 cup patis (fish sauce)
8 cups water
1 chicken bouillon cube (optional)
2 medium-sized chayote squash
1 bunch spinach
1/4 tsp ground black pepper
In a non-stick skillet or pan, sear chicken pieces over medium-high heat. Remove from pan and set aside.
In a medium stockpot, heat oil and saute the garlic and ginger root. Add the chicken, fish sauce and bouillon cube. Add water. Adjust your stove to medium-high heat and let the stock boil for about 20 minutes.
Meanwhile, cut the chayote squash in quarters lengthwise. Peel and remove the seed. Cut each quarters in 2 or 3 pieces crosswise. Add the chayote squash to the pot. Let it simmer until the chayote squash are tender.
Wash thoroughly the bunch of spinach, removing the root ends. When the chayote squash is tender, add the black pepper and the spinach leaves to the pot. Add some salt if necessary. Turn off the heat. Serve with steamed rice.
Monday, August 16, 2010
Carrot Banana Cupcake
It's my little angel's 22nd month today! We usually do a simple celebration every month by baking a cake (out of the box. hehe..) so she can blow a candle. So I thought of that cream cheese frosting again, and had the idea of making carrot cupcakes. I found a simple recipe from the Joy of Baking website, but I didn't have apples nor applesauce (it makes the cupcake moist) so I replaced it with mashed bananas instead. Actually, the recipe is almost similar to my banana muffin recipe, I just added the cream cheese frosting this time.
Carrot Banana Cupcake
Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 large eggs
3/4 cup granulated white sugar
3/4 cup canola oil
1 cup grated carrot (approx. 1 medium-sized)
1 cup mashed banana (approx. 2 medium-sized)
3/4 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
4 oz cream cheese, room temperature
1/2 cup confectioner's sugar
1/2 tsp vanilla extract
Preheat oven to 350 degrees F (180 deg. C). Place paper cup liners in 12 cup muffin pan.
In a medium bowl mix together the flour, baking soda, salt and ground cinnamon. In a separate bowl, whisk the eggs, sugar, and oil. Fold in the flour mixture to the egg mixture then add the grated carrot, mashed bananas, raisins and chopped nuts. Mix until well blended.
Pour the batter to the paper cups. Place the pan on the middle rack of the oven and bake for 20-25 minutes. It's cooked when you insert a toothpick in the middle of the cupcake and it comes out clean.
Remove from the oven and let them cool completely.
Frosting: With a hand mixer (or in a bowl of an electric mixer), beat together the cream cheese, confectioner's sugar and vanilla extract until smooth and creamy. Spread the cream cheese frosting on top of each cupcake. Store the cupcake in the refrigerator.
Carrot Banana Cupcake
Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 large eggs
3/4 cup granulated white sugar
3/4 cup canola oil
1 cup grated carrot (approx. 1 medium-sized)
1 cup mashed banana (approx. 2 medium-sized)
3/4 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
4 oz cream cheese, room temperature
1/2 cup confectioner's sugar
1/2 tsp vanilla extract
Preheat oven to 350 degrees F (180 deg. C). Place paper cup liners in 12 cup muffin pan.
In a medium bowl mix together the flour, baking soda, salt and ground cinnamon. In a separate bowl, whisk the eggs, sugar, and oil. Fold in the flour mixture to the egg mixture then add the grated carrot, mashed bananas, raisins and chopped nuts. Mix until well blended.
Pour the batter to the paper cups. Place the pan on the middle rack of the oven and bake for 20-25 minutes. It's cooked when you insert a toothpick in the middle of the cupcake and it comes out clean.
Remove from the oven and let them cool completely.
Frosting: With a hand mixer (or in a bowl of an electric mixer), beat together the cream cheese, confectioner's sugar and vanilla extract until smooth and creamy. Spread the cream cheese frosting on top of each cupcake. Store the cupcake in the refrigerator.
Friday, August 6, 2010
Tuna Bacon Alfredo
This is one of my old-time pasta recipes. Some of my friends and relatives had been asking me this recipe before but I never found the time to write it down and, sort of, "structure" the ingredients and procedure. I used to call it "carbonara", but I do not put egg in the recipe, which differentiates carbonara from alfredo. So now I call it tuna bacon alfredo. For those based in the Philippines, I have some notes on the alternative ingredients at the bottom of this post.
Tuna Bacon Alfredo
Ingredients:
1 lb (450 g) linguine or spaghetti
4 strips bacon, chopped
1 small can mushrooms (4 oz / 113 g), sliced
1 small can tuna (5 oz / 142 g)
2 tbsp butter
3 cloves garlic, minced
1/4 cup white wine
1 can table cream (225 ml)
1 can condensed cream of mushroom soup (10.5 oz/298 g)
1 1/2 cup water
1/4 cup Parmesan cheese (or any cheese), grated + some for toppings
1/4 tsp salt
1/4 tsp pepper
2 tsp sugar
1 small green bell pepper, chopped
Cook pasta according to package instructions.
In a skillet, cook the bacon until brown. You may divide the bacon and crisp the other half for toppings. Place in paper towels and set aside. Remove some bacon fat and saute the mushrooms. Set aside.
In a medium-sized saucepan, melt butter and saute garlic. Add tuna and wine. Simmer uncovered until about half of the wine has evaporated. Stir in cream, mushroom soup, water, cheese, sugar, salt, and pepper. You can add more salt and pepper according to taste. Simmer for about 10 minutes, stirring occasionally. Add mushroom, bacon, and bell pepper. Simmer for another 5 minutes. Mix sauce with pasta. Top with grated cheese.
Make it more nutritious for your little one: Add a cup of chopped vegetables, like cauliflower (my daughter likes this), broccoli or zucchini, together with the mushroom, bacon & bell pepper.
Note: I use lemon-lime soda (sprite or 7-up) instead of wine if I don't have it. Still does the work of removing the fishy taste of the tuna. For those back home, you can use 1 tetra pack of all purpose cream (we don't have that here in the US). Also, you can use the powdered mushroom soup, if condensed soup is not available, by dissolving it in 1 cup of water. You might have to cut back on the additional water, and make it 3/4 to 1 cup instead of 1 1/2 cup.
Tuna Bacon Alfredo
Ingredients:
1 lb (450 g) linguine or spaghetti
4 strips bacon, chopped
1 small can mushrooms (4 oz / 113 g), sliced
1 small can tuna (5 oz / 142 g)
2 tbsp butter
3 cloves garlic, minced
1/4 cup white wine
1 can table cream (225 ml)
1 can condensed cream of mushroom soup (10.5 oz/298 g)
1 1/2 cup water
1/4 cup Parmesan cheese (or any cheese), grated + some for toppings
1/4 tsp salt
1/4 tsp pepper
2 tsp sugar
1 small green bell pepper, chopped
Cook pasta according to package instructions.
In a skillet, cook the bacon until brown. You may divide the bacon and crisp the other half for toppings. Place in paper towels and set aside. Remove some bacon fat and saute the mushrooms. Set aside.
In a medium-sized saucepan, melt butter and saute garlic. Add tuna and wine. Simmer uncovered until about half of the wine has evaporated. Stir in cream, mushroom soup, water, cheese, sugar, salt, and pepper. You can add more salt and pepper according to taste. Simmer for about 10 minutes, stirring occasionally. Add mushroom, bacon, and bell pepper. Simmer for another 5 minutes. Mix sauce with pasta. Top with grated cheese.
Make it more nutritious for your little one: Add a cup of chopped vegetables, like cauliflower (my daughter likes this), broccoli or zucchini, together with the mushroom, bacon & bell pepper.
Note: I use lemon-lime soda (sprite or 7-up) instead of wine if I don't have it. Still does the work of removing the fishy taste of the tuna. For those back home, you can use 1 tetra pack of all purpose cream (we don't have that here in the US). Also, you can use the powdered mushroom soup, if condensed soup is not available, by dissolving it in 1 cup of water. You might have to cut back on the additional water, and make it 3/4 to 1 cup instead of 1 1/2 cup.
Banana Muffin
My unpredictable toddler had a sudden change in taste this week, and now refuse to eat bananas which used to be her favorite. So, to avoid a waste of throwing rotten bananas, I made some banana muffins - for the first time! Muffins are actually easy to do, but I wasn't into baking before. It was my hubby who bakes often. Love his blueberry muffin. Anyways, I found Giada de Laurentiis' recipe at the Food Network website and did some tweaking on her recipe. I skipped the mascarpone cream frosting (mascarpone's too expensive, and too rich!) but I might try some cream cheese frosting on my next batch.
Banana Muffin
Ingredients:
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1 cup sugar
1/2 cup melted butter
2 large eggs
1/2 tbsp vanilla extract
2 large bananas, peeled and mashed
Preheat oven to 325 degrees Fahrenheit. Line 12-cup muffin pan with paper cup liners. (Or you can simply grease the muffin pan, if you don't have paper cup liners.)
Mix the flour, baking soda, baking powder, salt, and ground cinnamon in a medium bowl. In a separate bigger bowl, beat the eggs, sugar, melted butter and vanilla extract. Stir in the mashed bananas in the wet mixture. Add the dry ingredients and stir just until blended. You'll have a pancake batter-like mixture, and it's alright to have a few lumps.
Pour the batter on the muffin cups. Bake the muffins in the middle rack for about 25 minutes. Cool in a wire rack and serve.
Note: For first time bakers like me, you can tell that the muffin is cooked when you insert a toothpick in the middle and it comes out clean. If you don't have a wire rack, just let it cool a little bit in the pan and serve. Enjoy!
Banana Muffin
Ingredients:
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1 cup sugar
1/2 cup melted butter
2 large eggs
1/2 tbsp vanilla extract
2 large bananas, peeled and mashed
Preheat oven to 325 degrees Fahrenheit. Line 12-cup muffin pan with paper cup liners. (Or you can simply grease the muffin pan, if you don't have paper cup liners.)
Mix the flour, baking soda, baking powder, salt, and ground cinnamon in a medium bowl. In a separate bigger bowl, beat the eggs, sugar, melted butter and vanilla extract. Stir in the mashed bananas in the wet mixture. Add the dry ingredients and stir just until blended. You'll have a pancake batter-like mixture, and it's alright to have a few lumps.
Pour the batter on the muffin cups. Bake the muffins in the middle rack for about 25 minutes. Cool in a wire rack and serve.
Note: For first time bakers like me, you can tell that the muffin is cooked when you insert a toothpick in the middle and it comes out clean. If you don't have a wire rack, just let it cool a little bit in the pan and serve. Enjoy!
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