Taste of Home: Thai Beef Salad

Tonight, I fancied a simple yet tasty and healthy meal, so I decided to make Thai Beef Salad for dinner, one of the Thai dish I really like to eat whenever we go to a Thai Restaurant.

I love this aromatic Thai Beef Salad. It tastes heavenly. Plus, I love the combination of fresh vegetables, lime dressing, and cook meat.

Thai Beef Salad

When I started tossing the veggies together, the pungent of the spices was luscious! And, when I took a bite – it was a WOW – I could taste the sweetness, sourness, saltiness, spiciness…all at once.

In my recipe, I don’t use red chili since my family do not really like spicy food that much.

Certainly, it’s a wonderful recipe – it’s super easy and you can find the ingredients in any grocery store.

Ingredients good for 3 servings:

Marinade:

  • 500 grams of beef, cut into thin slice against the grains
  • juice of 3 limes
  • 3 cloves of minced garlic
  • 1 teaspoon of fish sauce
  • 1 teaspoon of salt

Salad:

  • cherry tomatoes, cut into half
  • 2 pieces cucumber, sliced
  • cilantro, chopped
  • 1 small shallots, cut into thin (very thin) slice
  • Ice berg lettuce or lettuce of your choice.
  • 1 small piece of carrot

Dressing:

  • juice of 4 lime
  • 3 tablespoons of sugar
  • 1 teaspoon of fish sauce
  • soy sauce to taste
  • pepper

Thai Beef Salad

Method:

1. Marinade the beef. In a bowl, put the beef, lime juice, minced garlic, fish sauce, and salt. Mix it well. Cover the bowl and put it in the fridge. Marinate the beef for about 3 hours.

2. Prepare the salad. Slice all the vegetables – cherry tomatoes, cucumber, shallots, cilantro, carrot and lettuce. Mix well. Put the greens on the plate, and set aside.

3. Prepare the dressing. In a small bowl, put the juice of 4 limes, sugar, soy sauce, fish sauce, and pepper. Stir it thoroughly. Set aside.

4. Cook the meat. In a frying pan, cook the meat – about 2 minutes on each side.

5. Putting together. On a plate, put in first the salad. Next, put the meat on top of the salad. Then, put some dressing.

6. Serve with steamed rice, share and enjoy.

Advertisements

Taste of Home: Cambodian Beef Lok Lak

Beef Lok Lak is one of the Cambodian dishes that we really like. Since we haven’t had it for a while, I decided to make it tonight for dinner.

Beef Lok Lak

It is a beef stir fry served with steamed rice, fried egg, fresh salad, and dipped in a lime pepper sauce. It is easy to make and tasty.

For those who wish to try making Cambodian Beef Lok Lak, here’s my simple recipe.

Ingredients good for 3 servings:

Marinade:

  • 500 grams of beef, cut into thin slice
  • 4 tablespoons oyster sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 2 tablespoons of white sugar
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely minced
  • 1 teaspoon black ground pepper

Lime pepper sauce:

  • juice of 2 lime
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon water

Serving the Beef Loklak:

  • 3 fried eggs
  • 100 grams of iceberg lettuce or lettuce of choice
  • 2 tomatoes, sliced
  • 1 cucumber, peeled and cut into thin slice
  • 1 spring onion, chopped

Beef Lok Lak

How to make Beef Lok Lak:

Step 1: In a large bowl, put in the beef. Add oyster sauce, soy sauce, olive oil, lime juice, white sugar, garlic and pepper. Mix thoroughly. Cover the bowl. Put it in the fridge and let it marinate for at least an hour.

Step 2: In a small mixing bowl, put in the ingredients for lime pepper sauce. Mix it thoroughly. Cover the bowl and refrigerate it until serving.

Step 3: Arrange the salad on a platter.

Step 4: In a sauté pan, heat up 2 table spoons of olive oil on a high heat. Add the marinated beef. Stir fry it for about 5 minutes or until it is cooked.

Step 5: Once cooked, serve the Beef Lok Lak with fresh salad, steamed rice and lime pepper sauce. Share and enjoy!

Taste of Home: Beef Stroganoff

Beef Stroganoff is always a hit with the whole family. It is one of our comfort foods that everyone loves and makes everyone smile.

Beef Stroganoff

Beef Stroganoff is a simple beef dish with mushroom swirled with fresh cream to make a creamy sauce and served over with rice, pasta, potatoes, green beans or French fries. But my family always loves it with hot steamed Jasmine rice.

In this recipe, we cook the mushrooms first before adding it with the rest of the ingredients so that the water in the mushrooms will evaporate and mushrooms don’t taste squishy.

It’s super yummy; uses easy ingredients and it whips up quickly.

Ingredients for 6 servings:

  • 500 grams of beef, cut into thin strips
  • 2 kilograms of tomatoes, sliced into small cubes
  • 2 big onions, sliced into small cubes
  • 20 cL of fresh cream
  • 200 grams of mushroom, sliced thin strips
  • 3 tablespoons of soy sauce
  • 33 cL can of beer
  • 4 tablespoons of flour
  • salt and pepper to taste

How to make Beef Stroganoff:

Step 1: Marinate the beef for at least 1 hour.

  • In a bowl, put the beef. Add soy sauce, black pepper and water. Keep adding water until it covers the meat. Mix well. Let it set for at least an hour.

Step 2: Cook the mushroom

  • In a frying pan, put the mushroom. Cook it above a gentle fire until the mushroom look dry and wee bit brown. Stir it regularly so that it won’t get burnt.

Step 3: Prepare the flour mixture

  • In a cup, put in the flour. Add about 20cl of water and mix until it becomes homogeneous.

Step 4: Prepare the tomato and onion mixture.

  • In a frying pan, put the tomatoes and onions together. Add a glass of water so it doesn’t burn. Mix well. Let it cook until it melts.
  • Add soy sauce and pepper. Stir.
  • Put in the beer. Stir. Let it cook until the beer stops foaming.
  • Add fresh cream. Stir.
  • Add the flour mixture. After you added the flour, stir it regularly so that the flour will not stick at the bottom of the pot.

Step 5: Putting together

  • Add the meat into the tomato and onion mixture. Stir.
  • Cook it above a gentle fire for about 5 minutes.

Step 6: Serve hot with steamed rice, pasta, potatoes, French fries, green beans or have the Beef Stroganoff by itself.

My Son’s Favorite Healthy Snacks for School

July 2016. Finally reunited with my 9 year old son (now 10) and we started living together abroad as a family.

So then, every day, I always look forward to waking up early and preparing his food (breakfast) and packing his snacks for school. Fortunately, his school is near our place (5 mins away), so we prefer eating lunch together at home.

As a mother, I try to send my son nutritious foods I know he would love and enjoy. During this period, we also learned that one of the best ways to encourage him to eat healthy is to make him part of menu planning and food shopping. We let him make choices – which bread to eat, sandwich fillings, fruit and vegetables, etc. Also, even though we know that fruit and vegetables are nature’s best snacks, sometimes we need to get creative to make them kid friendly and exciting.

Since today, marks my first year both as a working mom and fulltime hands-on mom, I would like to share with you my son’s favorite snacks (he asked me to make it several times) that I prepared for him last school year:

Fresh fruits

Skewers time!

A bowl of grapes with a small box of apple juice

Freshly cut mangoes with yogurt juice

Fresh oranges and juice

Cookie time!

French cookies with blueberry yogurt

Danish cookies with blueberry yogurt

Cookies and fruits

Oreo cookies (without the sweet stuff inside) paired with yogurt juice.

Chicken nuggets

Homemade chicken nuggets with 4 in 1 Dutch Mill juice.

Spaghetti Carbonara

Homemade spaghetti carbonara with apricot juice.

Meatballs

Korean pork style meatballs paired with yogurt

Wraps

Omelette, Emmental cheese, bacon and luncheon wrapped together with onion and chives wraps. 😍👌

Bacon wrapped in yellow mango served with apple juice

Sandwich

Egg sandwich served with apple juice

Sausage time!

Sausage with freshly cut green apples

 

Taste of Home: Sancocho

Last night, I cooked Sancocho, a traditional dish from Dominican Republic in Latin America, and I would like to share it with you. The Sancocho I made was a beef stew with yucca, plaintins, butternut squash and corn.

Sancocho

Sancocho is derived from a Spanish stew called cocido, and it has many variations depending on the region in Latin America.

In the Philippines, reflecting our Spanish influence, we also call it Cocido, a hearty stew usually eaten with fish, beef shanks, pork, ham and chorizo. It is often confused with a dish called Pochero, a stew also originally from Spain, which is usually cooked with chicken, beef, and sausages.

Sancocho is one of those dishes that get even better after being re-heated the next day.

Sancocho

Ingredients:

  • 1 kilogram of beef , sliced into bite size
  • 2 pieces of corn, peeled and cut into 1 inch
  • 2 pieces of big sweet potatoes, peeled and sliced
  • 5 pieces of green plaintins, peeled and sliced into 1 inch size
  • ½ kilogram of butternut squash, peeled and cut into cubes
  • 2 pieces of yucca, peeled and sliced into 1 inch thick
  • 1 piece red pepper, chopped
  • 1 piece big onion, sliced
  • 1 kilogram of baby potatoes
  • 1 ball garlic, minced
  • 1 sprig cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 6 pieces bay leaves
  • 2 tablespoons  grilled black pepper
  • 1 teaspoon ground black pepper
  • 2 pinches oregano
  • 2 pinches thyme
  • 2 cubes beef stock

How to make Sancocho:

  1. Marinate the beef with soy sauce and ground black pepper for about 20 minutes.
  2. Drizzle olive oil in a large cooking pot. Then sautéed the garlic and onion.
  3. When the onions are soft, put in the beef. Simmer for about 15 minutes or until the meat turns white in color.
  4. Add 2 liters of water and beef stock cubes. Bring it a boil. While the stew is boiling, prepare the vegetables.
  5. When the stew starts boiling, lower down the heat to medium. Put in all the vegetables – red bell pepper, butternut squash, sweet potatoes baby potatoes, green bananas, and corn. Let it cook for about 1 hour and 45 minutes or until stock has reduced and meat is tender and vegetables are soft. Keep stirring it regularly (every after 15 minutes). While it is cooking, you would noticed that the pumpkin and sweet potatoes have melted.
  6. Serve stew with sliced avocado, a slice of lime and rice. Share and enjoy!

Taste of Home: Sausage, Chicken and Chorizo Paella

We have eaten and enjoyed many Paellas before, a famous rice dish in North Africa. Since then, it has become one of the three North African dish (Paella, Taboule, Cous cous) that we really love because it is tasty and nutritious. It has a bit of everything in it – cereal (rice), meat and veges.

Sausage, Chicken and Chorizo Paella

In our family, it is always Alan who cooks Paella, and because of my love for the dish, I tried to learn how to cook it from him. And to me, cooking Paella is one of the incredibly beautiful cooking experiences I’ve ever had.

In our recipe we use pork sausages even though the original recipe does not use pork. We also use Jasmine rice since it is the main rice variety produced in Cambodia. We also tried making Paella with pepperoni instead of Chorizo, and it also tasted great.

For those who would like to make Paella, here’s our simple recipe. Please let us know what you think of it.

Chicken and Sausage Paella

Ingredients for 10 servings:

  • 1 kilogram of chicken breast, cut into cubes
  • 200 grams of pork sausage, sliced
  • 225 grams of Chorizo, sliced
  • 2 kilograms of tomatoes, sliced
  • 2 big onions, sliced
  • 1 kilogram of sweet green peas
  • 12 grams of Paprika
  • 2 teaspoon of Oregano
  • 2 teaspoon of black pepper
  • 5 table spoons of soy sauce
  • 2 table spoons of Olive oil
  • ¼ cup Cooking oil
  • 75 cL of water

 

Method:

Step 1: Marinate the chicken

  • Put the chicken in a bowl. Add 2 grams of paprika. Add black pepper and soy sauce according to your taste. Mix it well.
  • Marinate it for about 30 minutes.

Step 2: Prepare the vegetables and Chorizo mixture

  • Put the tomatoes and onions in a pan. Let it cook until the tomatoes have melted (approximately 15 minutes) above a low heat.
  • Stir regularly.
  • Once the tomatoes have melted, add the green peas and Chorizo.
  • Mix it well.
  • Then turn off the heat.

Step 3: Cook the sausages

  • In a separate pan, cook the sausages above a gentle fire for about 10 minutes (or until it is cooked).

Step 4: Cook the chicken

  • In a separate pan, put olive oil.
  • Put in the chicken and let it cook above a medium heat for about 18 minutes.

Step 5: Prepare the rice

  • Put cooking oil in a cooking pot.
  • Put 10 grams of paprika and a bit of oregano. Then mix it well.
  • Add 4 cups of Jasmine rice. Mix it well. Then fry it above a gentle fire for about 5 minutes or when the rice becomes whiter than usual with the pot uncovered.
  • Add water. Stir and cover the pot.
  • Stir it regularly so that it will not stick to the pan. You would notice that the rice is cooking because its volume is expanding.
  • Let it cook above a gentle fire for about 15 minutes.

Step 6: Putting everything together

  • Once the rice is cooked, put in all the other ingredients in the pot.
  • Mix it thoroughly.

Serve, share and I hope you enjoy it the way we do.

Taste of Home: Chicken Cordon Bleu

The name Chicken Cordon Bleu, sounds so complicated and difficult but it is a simple dish and easy to make. It is a dish composed of chicken breasts, ham and cheese, where the ham and cheese are stacked on top of the chicken breast and rolled together then dredged in bread crumbs. It can either be fried or baked; personally, I prefer it baked.

My family and I love this dish so much – so traditional and so delicious that my boys just wolf it down.

Chicken Cordon Bleu

In this recipe, I prefer to use Emmental cheese for my cordon bleu because it does not taste too strong. I have also tried with special bacon (not fat) instead of ham, and seems like my family prefer a cordon bleu with bacon because it is tastier than with ham. Overall, the chicken is tender and juicy, and the bacon and Emmental are just epically cordon bleu.

For those who would like to try making cordon bleu, here’s my recipe. Please let me know what you think of it.

Ingredients:

  • 3 pieces of boneless chicken breast.
  • 6 slices of pepper ham or 3 strips of bacon (not fat), slightly cooked and halves
  • 3 slices of Emmental cheese
  • 1 raw egg
  • 4 spoonful of melted salted butter
  • 1 teaspoon ground black pepper
  • mustard
  • ½ cup breadcrumbs
  • about ¼ teaspoon salt

Chicken Cordon Bleu

Methods:

Step 1: Preheat the oven to 200 degrees Celsius

Step 2: Prepare the butter-salt mixture.

  • Melt the butter. Once it is melted put it in a small bowl. Then add a pinch of salt, according to your taste. Mix it well.

Step 3: Prepare the egg mixture.

  • Crack and beat the egg in another pie plate. Add some mustard and a wee bit of salt according to your desired taste. Then set aside.

Step 4: Prepare the bread crumbs.

  • In a separate shallow dish, place the bread crumbs. Add a wee bit of salt. Mix thoroughly.

Step 5: Prepare the chicken.

  • Remove the tendon or tendon line and fat.
  • From the thick part of the chicken breast, cut it along the length.
  • Make sure the chicken is flat and the thickness is even so that it is easy to roll.

Step 6: Putting together

  • Brush the top with butter–salt mixture.
  • Sprinkle some ground black pepper.
  • Top the chicken breast with ham slices.
  • Put a slice of Emmental cheese on top of the ham.
  • Tightly roll the chicken breast from one end to the other end. Close the end of the chicken breast with a toothpick so that it will not roll back.
  • If there is still some butter-salt mixture left, combine it with the egg-butter-salt mixture. Whisk thoroughly.
  • Dip the chicken breasts in the egg-butter-salt mixture.
  • Coat with bread crumbs.
  • Place the chicken breasts in a baking dish.
  • Bake the chicken for about 30 minutes.
  • Remove from the oven.

Step 7: Slice, serve, share and enjoy!