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Friday, October 31, 2008

Korean Food and Japanese Sushi

Hi folks, we discovered another resto around town, actually it's recommended by one of our friends, it's called Korean King BBQ in Canton, MA. They serve a buffet of Korean dishes and Japanese sushi, yummy! We tried it out last Sunday after mass, and they've got pretty good selections. We came just before opening at 11:30am and the place got crowded easily. Here are some of the stuffs I got - different kinds of sushi, potato noodles, marinated tofu, dumplings and more.

Friday, October 24, 2008

Guinisang Ampalaya (Sauteed Bitter Melon)

When I was little I never liked Ampalaya (bitter melon) because of the bitter taste. But I remember my mom had a way of somewhat eliminating some of the bitterness so my siblings and I will eat it. She sprinkled the sliced bitter melon with enough salt and sort of carefully massaging them for few seconds to make them sweat. Then she would rinse off the salt thoroughly and throws out the bitter juice secreted from the process. When I got older, I just developed the taste for it and it became one of the favorite vegetables I eat. We usually use bitter melon in Pinakbet and Guinisang Ampalaya (Sauteed Bitter Melon). This is how I make my Guinisang Ampalaya based from my recollection of how my mom did it and just added my own twist. My British hb loves eating this dish too ;-)


2 medium pieces of Ampalaya, sliced
1/2 lb ground pork

1/2 cup chicken broth

2 pcs tomatoes, cubed

1 medium onion, sliced

2 cloves of garlic, minced

2 eggs, beaten

salt and pepper to taste

1 tbsp vegetable oil
1. Saute garlic, onion, and tomatoes until tender for about 3 minutes.
2. Stir in ground pork, add salt and pepper and cook until meat is tender.

3. Add the bitter melon and broth and cook for another 2 to 3 minutes making sure not to overcook the bitter melon.
4. Pour in the beaten eggs in a swirling motion and carefully stir to incorporate in the meat and vegetable.

5. Serve with steamed rice.

Friday, October 17, 2008

Easy Chicken Pot Pie

When I run out of idea of what to cook for dinner, I sometimes copy the recipe at the back of the food box like Bisquick. I normally use Bisquick for breakfast pancakes but if you look at the back of the box there are wonderful recipe idea you can make. This is one of them.


1 bag (1 lb) Frozen mixed vegetables, thawed, drained
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup original Bisquick mix
1/2 cup milk
1 egg

1. Heat oven to 400 deg. F
2. In an ungreased 2 quart casserole, mix vegetables, chicken and soup until blended
3. Stir remaining ingredients in a medium bowl with wire whisk or fork until well blended. Pour over chicken mixture.
4. Bake uncovered for about 30 minutes until golden brown.