Melona Korean Ice Cream

Rating:	★★★★★
Category:	Other

This is Trixie's favorite ice cream and rightfully so, because the flavor is so refreshingly melon and the texture is so so creamy. I never thought Korean ice cream would be this good, and it's also a hit with the oldies. It sells in Korean groceries for around P30 a bar, but it's cheaper when you buy it in a box at S&R. Go try this one, and other Korean ice cream bars too when you get the chance.

Baked Herb Salmon

This is one of my dad's favorite dishes so I always bake extra for him.  I buy my salmon fillets at Santis; they slice up the fish for me and they remove the skin too.  Very convenient.  This fish is quite pricey but considering it's a super healthy food, it's still much cheaper to have this at home than at a fine dining resto.


Baked Herb Salmon
(Serves 4)


Ingredients:
4 pcs. skinless fresh salmon fillets
(each piece approximately 200g)
5 cloves garlic, minced
4 Tbsp. olive oil
2 Tbsp. fresh basil, chopped (or 2 tsp. dried basil)
2 Tbsp. fresh dried parsley, chopped (or 2 tsp. dried parsley)
4 Sprigs of dill weed (or 2 tsp. dried dill)
1/4 tsp. salt
1/4 tsp. ground pepper
Juice of half a lemon





Procedure:
Make the marinade by combining garlic, olive oil, herbs, salt and pepper. 
Place salmon fillets in a shallow baking dish then pour marinade.  Marinate for about three hours (or more if you like), turning the fish every hour. 
Just before baking, pour the lemon juice over the fish. (I used to combine the lemon juice with the marinade but it "cooked" the surface of the fish, giving it a dull pink color.  It also made the fish more sour than it should be, so just add the juice at the last minute.)
Cover the baking  dish with foil, then bake in a pre-heated oven at 350F for 30 minutes or until done.  Be careful not to overcook this delicate fish. 

Tip:  I added plenty of herbs for that extra flavor, but just put in whatever you have.  I also think it would be more special with melted butter poured on the fish as a finishing touch, but then again it will make it less healthy that way.  Have it your way. :)

A Happy Birthday

I recently turned 30 and happily so. I had a nice birthday, better than previous birthdays really. I guess it comes with age- the simpler the birthday celebration, the better, plus the fact that Brandon made it really special this year with a bunch of beautiful flowers at midnight and a waffle iron that I've always wanted as a birthday gift. A funny story too on the morning of my birthday- I told Trixie it was Mommy's birthday and I asked her, "How old is Mama?" Her answer? "Too old!
Hahahaha! Of course, later that week, we had waffles for breakfast paired with papaya shake. (See the recipe for whole wheat waffles in my blog section.)

Whole Wheat Waffles

Inspired by my health-buff Atsie, I decided to tweak a typical waffle recipe and make it extra healthy with whole wheat flour, soy milk and unrefined sugar.  The result?  Still soft and fluffy waffles with a distinct flavor from the muscovado sugar and cinnamon.  It was a nice breakfast treat :)  But I have a confession to make- this is even better with butter and syrup.


Whole Wheat Waffles
(Makes a big batch enough for two breakfasts for 3)


Ingredients:
2 eggs
125 g whole wheat flour
125 g all-purpose flour
1 3/4 c Silk Plain Soy Milk
1/2 c vegetable oil
40 g muscovado sugar
4 t baking powder
1/4 t salt
1/2 t ground cinnamon
1 t vanilla


Procedure:
Using a stand mixer, beat eggs in a large bowl until light and fluffy. 
Add the oil.  Combine thoroughly.
In a separate bowl, combine the flours, sugar, baking powder, salt and cinnamon--- or basically all the dry ingredients.  Add the dry ingredients to the egg mixture alternately with milk.  Add vanilla.  (I did this to prevent lumps in the batter.)
You can store this waffle mixture in the fridge for about a week.  
Cook waffles in a waffle iron until golden brown.
Have a healthy and happy breakfast, everyone!

Beef Salpicao

This is simply beef bliss.  This has become one of our favorites when we just want to enjoy really good food right at home.  The key to making good salpicao is to allot enough time for the garlic to infuse the beef, and of course, using top quality meat.  I always buy US Angus Beef Tenderloin cut into cubes at Santis.  Believe me, it's really worth it.  The beef is so tender that even Trixie doesn't have trouble eating the entire beef cube.  I once joked Brandon that he'll love me even more because of this dish, haha.  I'm happy to share this recipe with you.


Blissful Beef Salpicao
(Serves 4)

Ingredients:
400-500g beef tenderloin, cut into cubes
1 whole garlic, roughly chopped
3 Tbsps. extra-virgin olive oil
Salt, pepper and paprika to taste
1/8 cup Lea and Perrins Steak Sauce (You can also use liquid seasoning, but I find it adds unnecessary saltiness to the dish)
1.5 Tbsps. oyster sauce

Procedure:
Combine olive oil, garlic, salt, pepper and paprika.  Add beef to this garlic-oil mixture and marinate overnight.
Using a heavy-based pan heated until very hot, saute the beef including the marinade.  The pan should be very hot to sear the meat.  Toss the beef until light brown in color; do not lower heat.  Add steak sauce and oyster sauce then cook a little bit more.  Serve immediately.

Trixie's 3rd Birthday Party

We celebrated Trixie's third birthday party in school today, five days earlier in anticipation of my giving birth anytime soon. It was a simple party really, everything that Trixie loves home-cooked and baked, so imagine how busy I was yesterday! Menu consisted of Baked Pasta, Baked Pork BBQ, Buco Pandan Drink, and Carrot Cupcakes with Cream Cheese Frosting. Balloons courtesy of my sis-in-law Lisa. On our way home, Trixie told me she wanted a party again, so that meant she really had fun which was most important.

Balay Indang

Three years ago, we discovered Balay Indang via Kris's friend. It's a beautiful garden tucked somewhere in Cavite (around 20 minutes from Tagaytay) offering fresh, cool air, wonderful service and great food (eat-all-you-can, actually). Rates have changed since then, but at P2000 per person (full board with accommodations in their nature-inspired cottages), we find it great value for money, so Balay Indang has become one of our family's favorite getaways anytime of the year. We've been there many times already, and the place and the food keep getting better :)