Archive | October, 2013

Salmon Teriyaki

21 Oct

zOld - Ang Sarap (A Tagalog word for "It's Delicious")

Salmon Teriyaki

Writing this blog post still make me drool because when I made this at home it was perfectly cooked one of the best simple meals I ever made, sweet and savoury sauce on a lightly browned and crispy salmon skin while retaining its moisture. The layers of salmon fat is not melted but cooked to the proper temperature giving it a nice flavour and texture on every bite.

I hope you can recreate this at the comfort of your own kitchen and experience the taste and flavour like we did.

Ingredients (Salmon)

3 pcs salmon fillets
toasted sesame seeds

Ingredients (Teriyaki Sauce)

1 cup water
1/3 cup soy sauce
3 tbsp Mirin
1 tbsp cornstarch, dissolved in 1/4 cup water
1 tbsp sesame oil
4 tbsp brown sugar (adjust sweetness according to your liking)
1/2 tsp freshly ground black pepper
2 thin slices of ginger
2 cloves garlic, minced
1/2 small onion…

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Vietnamese Style Soba Noodle Salad

21 Oct

Pininyahang Manok

21 Oct

zOld - Ang Sarap (A Tagalog word for "It's Delicious")

Pininyahang Manok

Pininyahang Manok (Tagalog), Gang Ped Gai Sapparot (Thai), or Chicken with Pineapple is a dish made out of chicken that is marinated in pineapple juice then cooked together with pineapple and other vegetables such as capsicum, carrots and onions. In Philippines there are 3 main variations of this dish and they vary on the sauce used, one is using chicken stock as a base, another variation is using coconut milk and the last one is using evaporated milk.

Regardless of the version this dish one of Philippines and Thailand’s wonderful casserole dishes (can be cooked also sans casserole) and it is best enjoyed with steaming hot rice. Try it now!


1 kg chicken legs and/or thighs
2 pcs red capsicum, sliced
1 1/2 cups pineapple chunks
1 cup pineapple juice
1 cup chicken stock
2 cups coconut milk
1/2 thumb sized ginger, minced

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Flemish Stew

17 Oct

zOld - Ang Sarap (A Tagalog word for "It's Delicious")

Flemish Stew

Belgium might be famous for waffles, chocolates and beer but there are some other delicious food items that this country have to offer, one of them is this Flemish stew or Carbonade Flamande. This national dish of Belgium is made out of beef and onions slowly stewed in dark Belgian beer like Oud Bruin, Brune Abbey Beer or Flanders which gives it a distinct sour and bitter taste. Herbs like thyme, bay leaf and mustard are commonly used to enhance flavour and give a nice aroma.

A really simple and hearty dish which is good to serve with bread, potatoes or even rice.


1 kg stewing beef, cut into 2-inch cubes
2 pcs carrots, sliced
250g button mushrooms
330ml Dark Belgian Beer
1 cup Beef Stock
1 tbsp apple cider vinegar
1/4 cup flour
1 tbsp brown sugar
2 tsp dried parsley
2 pcs bay leaf

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Dessert debate: cake vs pie

17 Oct


Each autumn, some of the world’s most prominent food scholars, chefs, journalists and enthusiasts gather together on the campus of the University of Mississippi for a symposium on the state of Southern food. Overarching themes covered by the Southern Foodways Alliance in the previous 15 years have included the role of farmers, a study of global influences, the undercurrents of music and booze, just to name a few. The subject at the core of 2013’s installment: Women at Work.

For two days, featured presenters and honorees like Diane Roberts, Vertamae Grosvenor, Emily Wallace, Candacy Taylor, Charlotte Druckman, among many others, spoke eloquently and enthusiastically of the essential roles that women have played in the creation of Southern food culture past and present.

Then it was time for dessert. Eatocracy’s managing editor Kat Kinsman and New York Times Atlanta bureau chief Kim Severson faced off in…

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Spicy Pumpkin Beignets { And Feeling Thankful}

17 Oct


This week-end is our Canada Thanksgiving.  It’s an extra long week-end at home with family and friends to enjoy each other’s company and be thankful for all of our blessings.


It’s also when we full on break out all of our best pumpkin recipes.

The combination of pumpkin and spices has to be my all time favourite.  It’s too bad that we only seem to enjoy them during the fall and winter season.


This morning we had a lazy morning at the house.  Good coffee, lots of sunshine.

And Spicy Pumpkin Beignets.

Pumpkin, fall spices and warm freshly fried beignets?

We are thankful for that in this house.


I’m even more grateful that I was able to make the dough the night before and refrigerate it until breakfast.  It’s a recipe that’s quickly thrown together and fairly quick in the morning.  I also like to include a super fast bowl of…

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Healthy Apple Berry Crumble

17 Oct

Tales of an Overtime Cook

Healthy Apple Berry Crumble on OvertimeCook.Com

As a general rule, I am not a huge fan of diet dessert. In my mind, diet + dessert = fresh fruit. Simple math, really. But as we’ve discussed before, even a dieter needs a treat on occasion. And if you are going to treat yourself, there are better and worse ways to do it.

Last year, my editor for my magazine column asked me to come up with some diet desserts for the magazine’s annual diet issue. Naturally, I published a healthy muffin recipe. (You all know how much I love coming up with those!) And I came up with my amazing oatmeal protein cookies. And the third dessert, I figured, would be a crumble. Lots of fruit, oatmeal topping, it seemed like the natural choice for a healthier dessert.

But I ran into a problem. Without sugar to break down the fruit, it simply wouldn’t…

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