Category Archives: recipe

My Version | Squash Fillet Recipe

 photo IMG_12481_zpsvdhwunsx.jpgIt seems that our boys are becomming picky eaters especially our youngest Zian. I noticed that his appitete boosts whenever I served processed food. Though I seldom serve it on our meals (except for the classic hotdog & chicken nuggets), I don't want my kids to endulge on unhealthy food. And that is why I am trying to expand my short recipe list in order to serve nutritious food to my family. I discover this kid friendly recipe from an officemate whom I shared lunch with. While I was tasting her mom's squash fillet, in my mind, I thought of  my boys...perhaps they'll like it. Of course I did not let our lunch end without asking her how her mom made her nutritious baon. I was so glad that she shared her mom's recipe. So nice of her... So after a week or so, I decided to try my version of it. Oh by the way, I have been doing a lot of trial & errors in the kitchen these days. This is how I learn and I hope I get my cooking skill  better and better. Of course, the outcome is not always good, but for this recipe I

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Pininyahang Manok (Pineapple Chicken)

pininyahangmanokThere is a new thing I'm up to these days. I have been cooking by heart every weekends coz that's the only days I have enough time to do this. So I thought of sharing my recipe to you my dear followers. So for those of you who have been wanting to cook some healthy dishes, you might want to try this. Ingredients: 1/2 kilo chiken, medium cut 12 ounces pineapple tidbits 5 cloves garlic, minced 1 onion, sliced 1 carrots, sliced 1 green bell pepper, cut into strips 1 red bell pepper, cut into strips 1/2 cup pineapple juice 1 cup coconut milk 1/2 tablespoon salt 2 tablespoon cooking oil Direction: 1. For 15-20 minutes marinate chicken in pineapple juice. 2. Saute' garlic and onion until brown in a pan with cooking oil. 3. Add the chicken, cook for 5-10 minutes or until it becomes brown. 4. Add the pineapple juice, then simmer until the chicken is tender. 5. Add the coconut milk, simmer for another 5-10 minutes. 6. Add carrots, and bell pepper. Then add salt to taste. 7. Serve hot with rice.
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