27 August 2014
The empanada is a hearty snack that's sure to please. With the beef-veggie filling encased in lightly browned pastry, this dish looks time-consuming to make, but my version is, well, easy as pie!
I find making the dough from scratch daunting, so I'm using pre-made pastry sheets instead. That said, the shape of the empanada are not the traditional half-circle, but rather triangles or rectangles as I do not want wasteage. Also, the veggie filling comes from the pre-cut, frozen pack. That's a substantial part of preparation time cut down, and the best part is, the result tastes just as amazing (tested on friends and kids!).
One comment made by a friend was that we can add some hard boiled eggs too, but I'm keeping to the recipe I used below. You can add hard boiled eggs to the filling if you wish.
The yield is 18-20 pieces empanada easily. But we just used 4 pieces pastry sheets so we came up with 16 (4 per sheet) - we ate the leftover filling with rice :-).
29 April 2014
This is a different take on the simple street food we know as fishballs. It is usually fried, and then dipped in sauce as it is eaten. In this instance we cook the fishballs with the sauce. This results in a more flavourful dish. Best of all, you avoid double-dipping!
22 April 2014
I got this idea from the Food in a Minute book I borrowed from the Library. The ingredients are readily available from the supermarket, but you can also substitute for variety!
I made this for our two breakfasts over Easter Sunday and Monday and it's a certified hit. Even my baby daughter loves it! One pizza is good for 2 adults; make 2 to share (and maximize use of oven)! The ingredients listed below are for 2 pizzas.
16 March 2014
The Filipino version of the meatloaf - the embutido - usually makes an appearance during celebrations only. Perhaps it's because making this dish is a bit labour intensive. It takes time to make a batch. But that's not to say it's difficult to do. Check out the procedure below and you'll see what I mean!
Since it is steamed, embutido is already cooked as is and can be served cold. However it tastes best when sliced then fried, paired with ketchup or your favourite dip with meat.
Note that you will need a steamer (or a similar device) to make embutido.