Category Archives: COOK

Crab Fried Rice

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The husband has been bugging me to make Crab Fried Rice and I thought I’ll share with you my quick and easy recipe.

You will need:

  • 1 1/2 cup day-old cooked rice
  • 1 cup cooked crab meat
  • 2 eggs
  • 1/2 tbsp Fish sauce or Patismansi (fish sauce with Philippine Lemon)
  • 1-2 cloves of chopped garlic
  • 1/4 cup chopped spring onions & carrots (optional)
  • pepper to taste
  • canola or olive oil

Use rice that’s been cooked ahead instead of newly cooked steaming hot rice from the rice cooker which will yield a mushy fried rice. The drier rice will yield a fluffy fried rice.

Most crab meat from the grocery are pre-cooked but taste it to determine how much fish sauce you will need later. Using a very hot wok or pan, pour oil and sauté the garlic and crab meat quickly. Right before I add in the rice, quickly stir in the carrots, half of the fish sauce and pepper  for a few seconds. If you’re in the Philippines or have a Filipino or oriental store nearby, try to find Patismansi. It has a better taste than ordinary fish sauce.

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Add in the rice and stir. Make room at the side of the wok to scramble the egg (chefs do it in the middle of the wok. I can’t seem to do that trick + I’m not a chef , tee hee!).  Add a drizzle of oil and crack the egg. Scramble the egg and slowly incorporate the egg to the fried rice. Work your way from the outside and gradually stir in some rice. The first time I did this, I incorporated the egg altogether with the rice even if it was not well scrambled. It was a disaster! If you don’t feel comfortable doing this trick, you can always scramble the egg separately and add it in the fried rice.

Add the remaining fish sauce and season with pepper to taste.  Turn off heat and stir in the green onions. You may garnish with a few more spring onions or cilantro leaves.

Super quick and easy Crab Fried Rice.

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Choco Mocha Magnifico

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The oven and I are not on speaking terms. It’s been a while.

Last New Year’s Day (sorry this post is another long over due), I had to make a cake for our family’s lunch. I found the perfect No-bake dessert recipes. The first one was from my colleague’s Coffee Magnifico (Thanks Rhea!); second recipe was an old no-bake tiramisu recipe from my good friend Mary Ann and the third was from an old icebox cake recipe I’ve tried. They all have the same coffee-flavored dessert and  I combined the recipes and tweaked it a bit. The result? The easiest but delicious coffee-flavored icebox cake. This is my new favorite recipe. You can easily whip this up in minutes. I promise it won’t disappoint you.

Here are the ingredients. Try not to substitute the Nissin’s Butter Coconut Biscuits. It’s the secret ingredient, hahaha!  If you’re in other parts of the world and can’t find it in any oriental store, try other coconut-based biscuits/crackers. It’s a little bit sweet on top and has the coconut crunch. That’s why it’s perfect for this dessert.IMG_9334

Ingredients:

  • 4 packs all purpose cream, chilled
  • good quality dark chocolate
  • 1 big can of condensed milk
  • 1-2 tbsps brewed coffee diluted in 2 tbsps hot water. If you have coffee liquer, just add a bit and it tastes so much better.
  • 1 tbsp instant espresso powder mixed to the dilluted coffee (the 2 coffee mixtures may be adjusted but this is what I used)
  • a pack of Nissin’s Butter Coconut Biscuits
  • a pack of Oreo cookies (discard the cream in the center)
  • a pack of Honey Graham Crackers

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In a mixing bowl, combine the coffee mixture with the chilled heavy cream. Add the condensed milk according to your desired sweetness. I didn’t pour all the condensed milk since I don’t really like this too sweet. Just taste the mixture and adjust the sweetness.

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In a square pyrex dish or whatever container is available, line the bottom with the mixture. Arrange the Butter Coconut Biscuits. Do not overlap.

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Cover with about a quarter of an inch thick of the coffee-cream mixture. Cover with graham crackers like so.

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Cover again with the mixture then layer with the oreo cookies.

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Repeat the layers until you have enough to cover the top with the mixture. Top with chocolate shavings. Pop in the fridge for about 4 hours. Serve chilled.

Indulge!

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Marryl’s Ham and Cheese Bread Roll-Ups

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I realized I haven’t posted my version of the Ham and Cheese Bread Rolls. This is very popular among kids and is so easy to make.

You will need:

  • sliced bread
  • mayonnaisse or jam
  • strips of sweet or cooked ham,
  • sliced cheddar cheese
  • rolling pin
  • bread crumbs
  • 2 eggs beaten
  • canola oil for frying

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Start by taking a slice of bread and rolling it as thin as possible. You may not take out the sides if you’re using a cream bread that will just flatten easily like the one on the picture. I can’t seem to find my rolling pin (my daughter probably played with it again) so I’m using a drinking glass which works perfectly.

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It’s better though to take out the sides since it looks better and doesn’t seem to absorb that much oil.

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Spread mayo on the entire surface of the bread and place your ham and cheese. I’ve tried using different jams and it’s also good and Bea loves it!

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Starting at the edge of the bread where your ham and cheese are, roll the bread slowly. The mayo should help keep the bread rolled nicely and in place.

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Arrange your breading station, and dip them eggs first then bread crumbs. Make sure you include the sides.

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This is how they look like.

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Deep fry or just fry over medium to high heat for a few seconds. Dry on paper towels, slice diagonnally and enjoy while still hot.

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I especially enjoy making these with my daughter.

Please post some pictures if you’re making these. Enjoy!

Marryl’s Ultimate Chicken Salad / Spread

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I’ve made chicken salads or spreads before. When I want something sweet, I make the Filipino Chicken Sandwich spread that I’ve posted here. But this one I’m sharing is my go-to recipe for the ultimate Chicken Spread/Salad which I’ve adjusted to suit my taste. I’d have to say it’s The Best Chicken Spread I’ve made. Yes, BEST because hubby says so :) You can’t argue with him. We eat our way through life, remember?

It’s so quick and easy to make but the best thing about is that it’s oh so good, your friends will ask for the recipe. I’ve had many requests for the recipe.

Here’s what you’ll need:

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Ingredients:

  • 2 chicken breasts boiled and chopped (I add 1/4 cup of white wine when boiling. I prefer breasts with bones in so I can use the stock for cooking. Add 1 bay leaf, 1 chicken cubes and some peppercorns when boiling)
  • 3 hard-boiled eggs, chopped
  • 1/2 – 3/4 cup of celery, chopped
  • 1 1/2 -2 tsp. lemon juice
  • 200 ml of mayo 3/4 cup and a tablespoon
  • 1/8 cup of sour cream (optional)
  • 1 small white onion, chopped
  • salt and pepper to taste
  • a pinch of salt

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I mix all the dry ingredients first: chicken, onions, eggs and celery. Season with salt and pepper.

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Add the rest of the ingredients like mayo, sour cream and lemon juice. Add a pinch of sugar. Pop it in the fridge and that’s it!

The best thing about this dish is that, I can have them for breads or crackers as a chicken spread and for vegetable salads as well.

After I boil the chicken, I divide it into two to make a spread and the other for a vegetable salad:

1. Vegetable Salad- chop  them in chunkier pieces and add lesser mayo. Mix it with romaine lettuce, apples, carrots, cucumber, etc.

2. Chicken Spread – put everything in the food processor so the chicken is finely chopped and I can have it as a spread. You may also just chop it finely and toss everything together and you have the best chicken spread that you can keep in the fridge and serve to family and friends for a party.

That’s why I call it my Ultimate Chicken Salad recipe.

Let me know what you think.

Fish (minus the chips) + sweet chili sauce = Yum!

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We are half-way across the globe from UK yet the husband is like a pregnant woman craving for fish and chips. I think I’ll blame it on the TV shows that we’ve watched featuring food trucks and the best fish and chips.

I’ve watched Jamie Oliver and Heston Blumenthal’s version of Fish and Chips and they make it look so quick and easy I said I’d give it a go :)

I bought some Cream Dory at Metro Ayala that cost me P149.00 ($3.60) for just over a kilo or 2.25 lbs of this lovely white fish. I had 3 large fillets already pin-boned.

The best Fish and Chips use the beer batter but since I’m serving this to my four-year old daughter also, I decided to use soda water instead.

Here’s what you’ll need:

• Sunflower or Canola oil for deep-frying
• ½ teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 kilo or 2.25 lbs. of cream dory or any white fish fillets, pin-boned
• 1 cup flour, plus extra for dusting
• 285ml soda water or good cold beer
• 3 heaped teaspoons baking powder

I had my fillets in bite-size cuts. I don’t like having the entire fillet fried. Dust the fillets with flour and season with salt and pepper.

Dip them in the batter one at a time and deep fry in canola oil.

Perfectly battered fish.

The husband discovered that it goes really well with a dip he concocted himself. Take a Thai sweetened chili sauce, add some vinegar and finely chopped garlic. It’s perfect!

Enjoy!