COOKING INA'S KOREAN INSPIRED NOODLES CALLED "JAPCHAE"

It's going to be Japchae all the way! I was fond of cooking Japchae lately and it became an instant "Most Promising Noodle of the Year" awardee in our family occasions. In my recent cooking for this delectable Korean inspired noodles, I have already made some subs for ingredients that are somewhat difficult to find in our local market. I am so excited to present to you 3 photos of Japchae cooked in 3 different variations. Take a closer look on the 3 photos and check out the ingredients and their subs for easy and quick preparation.

JAPCHAE 1- INSTEAD OF SPINACH LEAVES, I SUBSTITUTED  "KANGKONG" OR WATER SPINACH


Japchae 2 is actually more vegan as I have added fried tofu and instead of using Spinach as one of the original ingredients, I have substituted it with "Kamote Tops", it actually tasted and blended even better compared with 'Kangkong"

Japchae 3 is the most recent Japchae I ever cooked. It almost has all the major ingredients of Japchae but I added some more veggies for some colors and more flavors.

What am I trying to say here? You can actually explore, invent and rediscover your own recipe out of the basic one. Do not fret or be scared of cooking and inventing. Cooking is also a continuous learning. We all aim to cook good food, reasonable and inexpensive and most of all healthy and delicious!! 

I put an asterisk for the basic ingredients that you can always replace or substitute with whatever is readily available in your ref or pantry.

INGREDIENTS:

1 kilo-Korean Glass Noodles/ Sweet Potato Starch Noodles- available in the grocery stores and Korean/Asian Store (it normally packed by 1 kilo per bag)

500 grams Beef Strips (tenderloin) or *Chicken Strips (breast) (either of the 2)

1 bar or about 5 small square pieces cut into strips Fried Tofu (optional ingredient)

250 grams Shitake mushrooms/*Black Fungus/*Oyster mushrooms (there are dehydrated Shitake mushrooms which you can buy inexpensively compared to the fresh ones.

250 grams Carrots julienne sliced

250 grams Spinach - *Kangkong, *Kamote Tops, Cabbage

50 grams of black or white sesame

1/2 cup sliced white onions

3 tbs minced garlic

5 tbs of sesame oil (adjust base on your preference)

1/4 cup of light soy sauce (adjust base on your preference)

1/4 cup of dark thick soy sauce (adjust base on your preference)

Salt and pepper to taste

PROCEDURE:

In preparing noodle dishes, I always make my own easy step by step procedures. 

Step 1 - Cook the noodles according to package instruction and the brand. It normally cooked between 2-4 minutes in a boiling water. Check from time to time to avoid overcooking. Overcooked noodles is a disaster so be careful in preparing this. Once the noodles is cooked, pour in the sesame oil, light soy sauce and the black sesame. 

Step 1-Prepare the noodles

Step 2 - Season the beef strips/chicken strips with soy sauce and sesame oil and fry it over until cooked and tender. Set aside. Fry the tofu until cooked and combine with the meat. Combine all vegetables together except for the leaves in a big bowl and season with soy sauce and sesame oil.  Stir fry the vegetable over high heat and remove immediately so it will not be overcooked. Set aside. Blanch the leaves and pour in soy sauce and sesame oil. set aside.

Step 3 - Assemble and prepare to plate the noodles. In a big bowl, pour in the noodles on the first layer, then cover with the leaves and the vegetables. Top with the meat or the tofu or both. Sprinkle with sesame oil and sesame seed. 

Arrange a step by step procedure for an organize cooking

 Good cooking doesn't only mean it should taste good, smells good but also should look good. Plating is one important key in making your dish looks yummy and delectable.

I hope you have learned to cook Japchae in many different variation. If you have question /s about this recipe, please drop some comments below or send me an email. You can also post a comment on my page or send a private message. I would really love to hear from you! enjoy cooking!!!

CHEESE ROLLS AND CLASSIC SALSA

CHEESE ROLLS AND CLASSIC SALSA

Today's featured recipe is an appetizer. A good idea to serve your guest while waiting for the main event. Normally, Filipinos are into cooking 1 or 2 courses on a daily regular basis, one meat/fish dish and vegetable dish. Appetizers are only presented and cooked during some special occasions where you have some additional dish as to the normal thing that you serve daily. This appetizer is so ideal because it's easy and healthy as well. In every dish that we cook, we always look for the nutritional value it will give us, it looks extravagant yet very inexpensive and of course easy and quick to prepare. Check out the ingredients and let's try it all out and let's enjoy cooking!!

INGREDIENTS:
Spring roll wrapper 
Mozzarella Cheese or Cheddar Cheese (any cheese that is readily available)
Salt and pepper
Oil for frying (deep frying)

INGREDIENTS FOR SALSA:
3 Medium sized tomatoes
1 Medium sized red pepper
1 Medium sized white onions
1-2 tbs of Olive oil
Parsley for garnishing

PROCEDURE:

1. Slice the cheese about 2-3 inches long or according to your preferred length and thickness
2. Wrap it over with spring roll wrapper and fry it over until golden brown. Strain and layer in a tissue to get rid of the excess oil
3. Prepare the salsa by combining all ingredients in a food processor. Season with salt and pepper.
4. Serve the Cheese Rolls with the classic salsa and topped it over with parsley for garnishing.

STREET SMARTING THE STREET FOOD.....JOURNEY 1

STREET SMART STREET FOOD THE TRUE  BLOODED LAS PINEROS

If you are a true blooded Las Pineros, you would probably know where this famous squid/chicken balls vendor is. When you are coming from Zapote going Alabang, on your right side just after Philam and Starmall (my place to be), the former Ever Gotesco, Las Pinas (closed for a long time already), there you will see Manong and his famous balls (ehem, doesn't sound good though). Anyway, when JJ and I are craving for squid balls and chicken balls, this place is the first thing that comes into our mind. And so we headed there while the rain is pouring just mildly before the sun began to set. I have a very strange feeling, why is it that squid balls and chicken balls bought from here tasted really nice and good? While I attempted to buy the best squid balls and chicken balls in the grocery and made my own sauce, I must confess, this should remain a big secret but, Yes I failed this....Not that I don't know how to cook it, c'mon you just have to fry it over with cooking oil and I made different sort of sauces in my entire life but man, I cant compare Manong's balls and sauces. I realized maybe its not the balls and the sauces that we are talking about that matters, it's about the "street foods" are really intended to eat on streets and not at home....the feeling of eating it out on the streets make it more delicious and yummy...make sense huh...btw, the cart is clean and hygienic, Manong wrap the cup of balls with tissue when he serve it.....the next time you pass by this area, try Manong's squid balls and you'll know what I mean.... enjoy!!

GINISANG MONGO AND BAKED TAHONG

GINISANG MONGGO AND BAKED TAHONG

Because it's Friday, featured recipe for today is Ginisang Mongo with baked tahong on the side. If you're going to ask me why we Filipinos cook Ginisang Mongo on a Friday, I honestly do not know the answer. Way back when I was just a little girl I remembered, I would hear grandma saying, "since today is Friday, our dish will be Ginisang Monggo and Pritong Isda (Fried Fish, normally Tilapia or Galunggong). It would be appreciated really if you can share to me the mystery behind this tradition and will share to others too! And not much of any further a do, check out the ingredients and enjoy cooking!!

INGREDIENTS FOR GINISANG MONGGO:

1/4 kilo, boiled until tender

1/2 cups shreded Tinapa (bones and scales removed)

1 tbs minced garlic

1 tbs onions

2 tbs shrimp paste (add some more, depends on your taste)

Amplaya leaves, put as many as you can..it's healthy anyway

Chicharon - optional, you can put chicharon depending on your preference and health condition

PROCEDURE:

1. Once the monggo beans has been boiled and soften, you can now begin to saute the garlic, onion and the shrimp paste. Add in the monggo and put the tinapa. Allow to boil for another 2 minutes. 
2. Once boiling, put in the ampalaya leaves and the chicharon and immediately turn off the heat.
3. Serve hot and you may want to put on more ampalaya leaves on top and some chicharon for garnishing.

GINISANG MONGGO

INGREDIENTS FOR BAKED TAHONG:

1. 1 kilo medium to large tahong (mussels)
2. Cheese

PROCEDURE:

1. In a pan, put the mussels/tahong and cook until the shells is opened. Remove the empty part of the shell and lay the tahong in baking pan.
2. Sprinkle with cheese on top and bake.
3. Serve hot together with the Ginisang Monggo and enjoy your lunch.

PUT SOME CHEESE ON TOP

FRIED TOFU AND FISH FILLET IN LAYERS OF FLAVORS AND COLORS

FRIED TOFU AND FISH FILLET IN LAYERS OF FLAVORS AND COLORS

FRIED TOFU AND FISH FILLET IN LAYERS OF FLAVORS AND COLORS, this is what I would like to call this recipe. Because if I name each flavorful and colorful ingredients in the title field it will not fit in.  But I will tell you, this recipe is really worth the effort. Its not that its difficult to prepare but with the ingredients that you would think is quite plenty, its good and healthy anyway. I have the need to share this recipe to you and special mention to Ms Dianne Lim, a former collegue in GE for the recipe request. Hi Dianne, Thanks for the request and here it goes. Enjoy Cooking!!

INGREDIENTS:

5 pieces or 1 block of TOFU
1/2 kilo of Cream Dory or any fish fillets available
1 tbs minced garlic
1 tbs chopped red onions
about 2 stalks of Lemongrass (pounded)
3-5 leaves of Kaffir Lime Leaves
2-3 pcs of local green chilies
1 medium size green peppers
1 medium size red peppers
2 pcs birds eye chilies
1/4 cup Black Fungus (soak in water if dried black fungus) about 5-7 minutes or until it soften
Sesame Oil
3 tbs of Calamansi juice
Thick Soy sauce
cornstarch and water mixture
Flour
Cilantro or Celery (whichever is available) for garnishing
Green onions - for garnishing
Salt and pepper to taste

PROCEDURE:

1. Slice the TOFU according to the size that you prefer. Fry until cooked and golden brown. Set aside
2. Dredge the cream dory into the flour and fry. Cook until it's crispy and golden brown. Set aside.
3. Put some vegetable oil in a pan and add in the lemongrass, when you smell it and flavors are infused, add in garlic and onion. Pour in the thick soy sauce, sesame oil, calamansi juice and season it with a very little salt and some pepper. Add in the cornstarch and water mixture and stir until its thicken. Add all the vegetables, chilies, black fungus and the Kaffir lime leaves and let it cook for 2 minutes only. Do not overcook the vegetables.
4. In a serving plate, layer the fried tofu and crsipy cream dory then pour in the sauce. Garnish with green onions and cilantro or celery and serve!

CLOSER LOOK AT THE COLORS

CLASSIC STEAMY AND YUMMY CHICKEN MAMI

STEAMY AND YUMMY CHICKEN MAMI

The wet season is now happening and it means several things to all of us - heavy rain pour, flood and sickness. As the raining season approaches, let us not be disappointed to all the misfortune it brings to us. Instead, try to be more positive and thank the LORD for the rain it brings. Make sure we do all the necessary preparation so that we will never be caught off guard to what this rainy season may bring. On the positive note, why don't you just stuck yourself in the kitchen and make some steamy and yummy noodle soup for your family? A great recipe that you can prepare to your family and kids. This is a great comfort food to everyone who came home from school and work during this rainy season. Check out my version of chicken mami and try cooking this at home! Enjoy cooking!!

To make this recipe simple and easy, I prepare 4 easy steps to follow: Make sure all the ingredients are prepared ahead before proceeding to the rest of the steps.

INGREDIENTS:

1 tbs minced garlic

1 medium sized challots

1 cup of mashed tofu

1 cup chicken breast sliced 

1/2 cup carrots sliced julienne

1/2 cup bean sprouts

1/2 green beans sliced

1/4 cup of cilantro for garnishing

1/4 cup of green onions for garnishing

1 tsp sesame seed toasted

2 tsp sesame oil

2 tbs Oyster Sauce

2 tbs Dark Soy Sauce

flour and water mixture

1 liter Chicken broth (boil one whole chicken season with salt and pepper/put in some lemon grass stalk and allow 1-2 hours to boil for the chicken flavors to extract)

Mami Noodles- I am really very strict in choosing noodles, if you can't score a perfect noodles; don't cook any noodle recipe at all. Why am I saying this to you? No matter how perfect your soup is and your noodles just sucks, it will be a great failure. I am not endorsing any brands here like what I always say, this is my personal choice. When I cook chicken noodles or any other noodle recipe that requires egg noodle, I always choose to buy per kilos of freshly made noodles in LING NAM - Chinatown. They have 2 types, the fresh and the dried. You can buy the fresh noodles and cook it right away. You can store this up to 3 days only in the freezer. Make sure to thaw the noodle first until it soften. It should appear like the first time you have bought it. Same color and consistency (it should still have some powdered texture in it because of the flour). Or they have the dried ones which you can buy as many as you want as it can be stored of up to 1 year. Just place it in a dry and room temperature, maybe in a plastic container with lid. It is packed in a safe paper bag,sold separately per 1 kilo. It is so inexpensive so better yet use this noodles. NEVER, buy those yellow egg noodles in the market, I don't really used that for one it is so salty and second I don't find it hygienic. The other noodle option that I can suggest is the egg noodle from Safoco Noodles. This is dried noodles, if you can't get a noodle from Chinatown, this is the next best option.

THIS IS HOW A FRESH NOODLES LOOKS LIKE (LING NAM)

Step 1: Prepare the broth/condiments sauce

1. Prepare the chicken broth by boiling 1 whole chicken in a pan for 1-2 hours until all the flavors are extracted from it. Season with salt and pepper then add lemongrass stalk. While the chicken is boiling, you can prepare the other ingredients.
2. In a pan, combine oyster sauce, sesame oil and dark soy sauce with flour and water mixture to thicken. Once done set aside. This is for some additional flavors when serving the noodles.

Step 2 :Prepare the vegetable and chicken breast

1. You can get the chicken breast from the broth later once it is cooked and tender and top it to your noodles during the assembly of dish. Meanwhile saute the  garlic, shallots and the rest of the vegetables not including those for garnishing. Add the mashed tofu and season with salt and pepper, oyster sauce and soy sauce. Cook for about 2-4 minutes only. Do not over cooked.

THE VEGETABLES

Step 3 - Prepare the noodles 

1. Noodles are cooked depending on the package instructions but I prefer to have it checked from time to time by getting a strand and check if it is already cooked. Normally cooking is from 2-3 minute only no longer than that as it may become too soft an saggy.

The illustration shows a dried noodles from LING NAM which is like a size of your fist. One or two fist of the noodles may be enough for one serving. It depends to you how many "fist of noodles" you would like to cook.

WHILE NOODLES IS COOKING

Step 4 - Assemble the dish

1. You have prepared the steps and now you have to assemble the dish in a bowl. Put the noodles in a bowl, garnish with vegetables and topped with the garnishing. Pour on the steamy and yummy chicken broth and serve with the condiment sauce if you want some additional flavors. Sprinkle with sesame seed.

4 EASY STEPS

Enjoy the wet season with Classic Steamy and Yummy Chicken Mami!!!!

FATHER'S DAY SPECIAL DISH FOR TODAY "BAH KUH TEH"

Because it’s Father’s Day!!I am giving away treat to all fathers and soon to be fathers out there. I have cooked several foreign dishes already, some I have explored in the internet and some I have come to taste in the restaurants. This dish is simply looks very complicated because imagine, it has over 10 different herbs and spices in it. Don’t be overwhelmed and get intimidated with this dish because I’m sure you’ll get 5 stars here from your Dad or husband once he tasted your version of this comforting, soothing and delicious pork soup most popularly known as Bah Kuh Teh. 

This dish is another plan ahead dish or you can cook this same day but make sure to prepare this early in the morning if you are planning to serve this on lunch. Check the ingredients first before I can proceed.

INGREDIENTS: 

2 kilos combination of lean meat and bones- Meaty pork ribs, pork bone,shank and loin- there is no rule here, choose whatever is available and inexpensive, what we wanted here is to extract more flavors in the pork.

1 tbs Star Anise

1 tbs Cinnamon

1 tbs Cloves

2-3 pcs Dang Gui- Chinese Herb/You can find this in any Asian Store ( I bought mine in Binondo)

1 tbs Fennel Seeds 

3 Garlic whole 

Salt and pepper

Green Onions

Celery/Cilantro leaves for garnishing

Bah Kuh Teh ready to use sachet

Do not punish your self though in finding all these spices and herbs because you can also find a ready to use sachet of Bah Kuh Teh but I still like to put in some dried and fresh spices and herbs for more flavors.

PROCEDURE:

First procedure is to clean the meat- wash and clean the meat carefully on a running water. Bring to a boil in about 15 to 30 minutes, then remove the meat from the water. Discard the water. Your boiled meat should look like the one in the image. I took a photo of the 1st boiled meat. You need to remove all those white floating excess fats. Check it out.

I'st boiled meat

In another pan, pour in a clean water of about 2.5 liters and the meat. Put in all the spices and the ready to use Bah Kuh Teh mixture. Bring to a slow cooking/boiling procedure, you may want to use the pressure cooker or stick to the traditional. Whichever works for you.I used the traditional (believe me) and it took me around 2-3 perspiring hours. And it should look like this one once ready.

nice colors!!

And this one.....yummy and smells heavenly!!!

                           

                                     

                            

Check on the meat if it is already tender and yet still attached to the bones. Once you see that it's already tender perfect...it's already done and in awhile you will experience heaven in a bowl!!!

Serve in a bowl and top with the fresh greens that you have. This is perfect for a rainy and lazy weekend with Dad and the kids. You can serve this alone or with any other favorite dish that you may have. Fried tofu or any dimsum that is available, but the recipe will be available on my next blog so watch out for it!

There is also a wide variety of condiments that you can do alongside with this. I will teach you some in my next blog.

Enjoy your Bah Kuh Teh!!!!It's a real treat to all fathers! Happy fathers Day : from Cooking Ina's Kitchen!!!

BAH KUH TEH

BONE MARROW BEEF PARES

Beef pares is one among many beef recipes my family truly enjoys. I try to cook beef recipe at least once or two beef dishes a month (or more frequent if the budget permits as premium cuts is expensive). And one among the most requested is the classic Beef Pares. This is a plan ahead dish so prepare this dish one day before serving. Since I have cooked this over so many times already, I have found and explored different parts of the beef. I knew then already,which is the leaner part, which part is good for beef pares, which is inexpensive and which is flavorful. Combining all these consideration, I came up with one that suits my budget and still captured the fresh and flavorful taste of the beef. In this recipe, instead of choosing the camto part of the beef which is the normal beef part used in cooking beef pares, I chose the soup bone, the bone marrow. I chose the part that has more meat attached to it and there you go. The beef pares I previously posted here was taken over some years ago, this one is the latest. Check out the ingredients for this wonderful beef dish and enjoy!!

BEEF PARES

INGREDIENTS:

1 Bone Marrow (weight of about 2.2 kilos to 2.5 kilos, I used 2.5 kilos for this recipe) 2 liters of water 

10-15 pcs Star Anise

2-3 tsp.Cinnamon

1 cup Dark Soy Sauce

1 cup Brown Sugar

Salt and Pepper to taste

Whole peppercorn

3 tbs.Sesame Oil

Water and cornstarch mixture

Fried Garlic and Green onions for garnishing

PROCEDURE:

Boil the beef a day before, bone marrow takes more hours of boiling than the usual leaner part, adjust your time or you can also use pressure cooker depending on your choice. But I would recommend "again" the traditional way of boiling meats through "Kalan de Uling" energy efficient and economical. Try to see from time to time the consistency of the meat, it should be very tender and yet still attached to the bone. Don't overcook it as it may ruin your presentation. 2-3 hours boiling should be enough. Since you have done this ahead of time, let it cool until you can transfer it to another container. Once you have transferred it to the container, enough to fit in your fridge, throw it inside, and let it stand overnight. The reason for this procedure is to allow the fats to form together until it become lump. Once you see the lump floating in the soup remove it and discard. 

Now you are ready to prepare the dish. In a pan, put the beef and the remaining soup and bring to a low to medium heat. Throw in the star anise, cinnamon and whole peppercorn. Adding the dark soy sauce and the brown sugar. Season it with salt and pepper to taste. Bring to a boil for about 5-7 minutes. Add the water and cornstarch mixture to thicken. Stirring constantly. Once you see that the soup is glossy, it is cooked. 

Serve it hot and topped with fried garlic and green onions. This can be a rice topping on your lunch and beef noodle soup in the evening replacing rice with egg noodles. Enjoy!!

CHAR SUI, CLAM AND LEMONGRASS SOUP WITH BOKCHOY

When it comes to cooking, I always want the best ingredients, the freshest choice that I could ever find and most of all inexpensive. I always prefer cooking the easiest and quickest way. And when I started to explore my own recipe, that is the time that I make some subs and replacements from the original recipe. As I always say, there is no rule in cooking, for as long as it looks good, smells good that will definitely going to taste good! Now my featured recipe is not that extravagant as you can see. It is simple dish made and cooked perfectly with love.Come and check the ingredients and you may wanna try cooking this in your home. Enjoy cooking!!!

CLAM SOUP WITH BOKCHOY AND CHAR SUI (PORK ROAST)

INGREDIENT:

For Char Sui:

500 grams Pork Tenderloin or Camto ( in this recipe I used Camto for a little fat in and inexpensive)

1 tsp.Annato Powder

1 tsp.Star Anise

1 tsp.Cinnamon 

1 tsp.Paprika

2 tbs Brown sugar

light shoyu/soy sauce

dash of Salt and pepper to taste

*in putting in spice, I don't normally measure it, I follow my instinct. Go follow yours, all of us has an inner food goddess inside us...don't be afraid to let that inner goddess comes out in you..

PROCEDURE:

Mix all spices together in a bowl, then combine the meat. You can actually do this a night before so it can be marinaded real well. Marinade dish is what I call, plan ahead dish. So if you plan to cook this today, prepare and marinade this ahead of time for perfect blend of taste. Now, that it has been marinated overtime. Roast it, Charcoal grill or Grill pan will do, what ever suits you and convenient to you. Around 7-10 minutes on each side until it's cooked. Once cooked, slice it thinly and layer it in a plate and add some garnishing if you want. CharSui is also good for topping in noodles and stir fried mixed vegetables like Chopsuey.

INGREDIENTS:
For Clam Soup with Bokchoy
1 kilo of Clam
2 tbs. Minced Garlic
1 medium size red Onion (sliced) 
1 medium size Ginger or ginger juice of about 1/4 cup
Lemon grass 
Salt and pepper to taste or fish sauce
2  big bunch of Bokchoy leaves or Taiwan Petchay ( I love Bokchoy as it taste a little sweet than the local petchay because it has some bitter after taste)
Broth 

PROCEDURE:

Saute garlic, onion and ginger, add in the clams and season with salt/fish and pepper. Pour in the broth and  lemongrass and let it boil for about 5 minutes. Add in the Bokchoy and turn off the heat right away and cover the pan. Serve hot. 

This 2 recipes makes a good tandem in the table, the sweet and smokey taste of Char Sui is best and well blended with the Clam Soup, fresh, cool and minty soup is a blast!! Enjoy cooking!!

CHAR SUI AND CLAM  AND LEMONGRASS SOUP WITH BOKCHOY

GINATAANG PAKSIW NA ISDA

I am almost through with the recipes from my old files and starting to arrange the new recipes that I will start to feature in my blogsite soon. Meaning, the simple recipes season is almost done because there will be some extra preparation needed for some of my new recipes. Today's featured recipe is, of course simple yet delicious and flavorful. It is called "Ginataang Paksiw na Isda". I made a little twist on the usual Paksiw that we knew. Check out the ingredients and you may try some of this at home. Enjoy cooking!

Ginataang Paksiw na Isda

INGREDIENTS:

500 grms Fish (Tambakol or Yellow Fin)

Okra (Lady finger )

Amplaya (Bitter Gourd)

Green Onions sliced

Ginger sliced  

Garlic minced

Red Onions

1 cup Coconut Milk

1 cup Vinegar

1 cup water

Salt and Pepper

Chilies (green and bird's eye)

PROCEDURE:

In a pan, layer the fish, ginger, garlic and onion. Put 1 cup of vinegar and 1 cup of water. Season with salt and pepper. Bring to a boil for about 10 minutes. After 10 minutes, put the vegetables on and pour the coconut milk stirring immediately to avoid the lumps. Bring to boil for another 5 minutes, then serve. Top with green onions to garnish.

 

JJ SALISBURY STEAK AND GARDEN FRESH SALAD WITH VINAIGRETTE

It's been quite a long week for me because I have been up to "cooking something" lately and lucky enough I have my intimate kitchen assistant who does the cooking when I am stuck in front of the computer 20 hours a day. I was so surprised, last night when he presented to us his, well, signature dish and one of his ultimate favorite. Take a look at the ingredient and check out my assistant's plating ability and let's see the sumptuous dish he prepared.

JJ SALISBURY STEAK AND GARDEN FRESH SALAD WITH VINAIGRETTE

INGREDIENTS:

Ground Lean Beef

Salt and Pepper

Whole Egg

Oil for frying

Garden Salad:

Lettuce

White Onion

Tomatoes 

Cucumber

Gravy:

Flour and water mixture

Salt and pepper

Dark Soy sauce

Button mushrooms

*in a sauce pan, combine all ingredients and stir until thick-serve hot

Viniagrette:

Cane Vinegar

Salt and pepper 

Sugar

*combine all ingredients and serve when needed

Procedure:

Season the ground beef with salt and pepper. Form and fry it over until golden brown of about 4 mins each sides. Prepare the garden fresh salad by arranging them in a platter together with the vinaigrette. Prepare the 

gravy and set aside while frying a sunny side up egg. Prepare the platter for the plating and serve with love.

My intimate kitchen assistant and dishwasher JJ

Remember: The key to a delicious and yummy dish is "always" fresh ingredients. 

"For life is more than food" :)

Please drop me some comments as I would love to hear from you! ;)