tag:blogger.com,1999:blog-40141512786659052352024-02-20T08:18:29.398-08:00Mommy MakesAnonymoushttp://www.blogger.com/profile/10145976115137296721noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4014151278665905235.post-79443345282541195932014-02-21T11:20:00.000-08:002014-09-04T15:00:56.272-07:00Food of Puerto Rico - Part 2<span style="font-family: Trebuchet MS, sans-serif;">Here is the part 2 of Food of Puerto Rico </span><span style="font-family: 'Trebuchet MS', sans-serif;">(</span><a href="http://mommymakes.blogspot.com/2014/02/foods-of-puerto-rico-part-1.html" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank"><i>Clik here</i></a><span style="font-family: 'Trebuchet MS', sans-serif;"> if you miss the part 1). </span><span style="font-family: 'Trebuchet MS', sans-serif;">I put this article together in the crack of dawn. I love to work when every creature in my house are sound asleep. Unfortunately, that means working on empty stomach. Boy! That was a mistake. As I compile the pictures for this blog, I find myself becoming INCREASINGLY hungry. The food looks so good...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So anyway....</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We travelled to Guavate, the land of roasted pig :)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Locals came here almost every weekend to enjoy smoky-flavor, tender, juicy chunks of meat accompanied with brown, crackling crispy skin. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We went twice. First time, we were looking for El Rancho Original, the one that Andrew Zimmern and Anthony Bourdain visited during their show. We found El Nuevo Rancho, instead. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Friendly owner. He handed a machete to my hubby and let him pose with the roasted pig. </span><span style="font-family: Trebuchet MS, sans-serif;">Lechon was good here, unfortunately the skin was kinda hard, far from crunchy.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">We ordered the lechon with rice and bean, and a cup of mavi for me. Lechon was good here. Smoky flavor and juicy. unfortunately the skin was kinda hard, far from crunchy.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mavi is a fermented drink that made from the bark of soldierwood tree, or seaside buckthorn. It tastes somewhat like a marriage between champagne and mild tea with a bit of root beer in it. Not too sweet nor too bubbly. Very refreshing. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: center;">The second time we went, we found El Rancho Original. We arrived around 10:30, just in time to beat the crowd. Kiddos were very happy over the sight of roasted pig. Lechon was a bit dry (hubby ordered the wrong cut) but the skin would stayed crispy for days! We also tried the homemade chorizo. Moist but not too spicy. A must-try!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">There is this bakery/cafe on the isla verde that we love, called <a href="http://we%20ordered%20the%20lechon%20with%20rice%20and%20bean%2C%20and%20a%20cup%20of%20mavi%20for%20me.%20lechon%20was%20good%20here.%20smoky%20flavor%20and%20juicy.%20unfortunately%20the%20skin%20was%20kinda%20hard%2C%20far%20from%20crunchy./" target="_blank">Panaderia Espana</a>. The food here is sooo good. Seafood is fresh. Sandwiches are made-to-order. Pastry a little bit pricey but if you have a sweet tooth, it is so worth it. Oh and the espresso .. OMG! The espresso is to die for. It'll definitely an eye-opener. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here are some picture from La Espana:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Salivating yet? :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>... to be continued to Part 3</b></i></span><br />
<br />Anonymoushttp://www.blogger.com/profile/10145976115137296721noreply@blogger.com0tag:blogger.com,1999:blog-4014151278665905235.post-22832378895097909542014-02-18T15:33:00.000-08:002014-09-03T13:29:41.613-07:00Foods of Puerto Rico - Part 1<span style="font-family: Trebuchet MS, sans-serif;">We visited Puerto Rico in summer 2013, for two weeks. Had a blast! Even the kiddos are still talking about it, begging us to take them back, mostly for the food :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Puerto Rico cuisine is a unique mixed taste of Spanish, African and Taino (the original of the inhabitants of the island). Locals call it "cocina criolla"; or creole cooking.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Popular foods, include:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- mofongo (fried and mashed plantains, mixed with seafood or meat);</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- lechon (succulent roasted suckling pig);</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- arroz con gandules (Pigeon beans and rice cooked with sofrito sauce); and</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- fried snacks such as empanadas, pinchos (skewered meat); alcapurrias (fried turnover), bunuelos (yam fritters) and my favorite: bacalaitos (cod-fish fritters).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here are some pictures of the local cuisines that we've tried.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Our first stop off the airport. It's not too far from our hotel. La Parilla Restaurant at Luquillo beach, offers local cuisines. It has a nice set up, right on the beach, clean and friendly staff. Food here is so GOOD and I gotta say that we order more than our capacity to eat :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tostones Rellenos de Langosta, Jueyes o Dorado (Fried plaintain cups filled with lobster, crab and mahi mahi) - <a href="http://www.laparrillapr.com/intro.html" target="_blank">La Parilla Restaurant</a>, Luquillo Beach</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Queso Frito (fried Puertorican cheese) - <a href="http://www.laparrillapr.com/intro.html" target="_blank">La Parilla Restaurant</a>, Luquillo Beach</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><u>Left</u></i>: Mofongo Relleno de Marisco (Mofongo stuffed with seafood in creole sauce)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><u>Right Top</u></i>: Ensalada de Carucho (Conch salad)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><u>Right Bottom</u></i>: Filette de Mero Pasa Relleno de Camarones (Grouper stuffed with shrimp with parmesan fondue glaze)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">-<a href="http://www.laparrillapr.com/intro.html" target="_blank">La Parilla Restaurant</a>, Luquillo Beach- </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCAmomNsQNOP9GctyxHN8OqnjCtuvqSGiFGfOWcq217OHfdZXtIRs47vuT9AF5Bmnqn4_8zzBWsjDsTDX3gSlgHyKylZqR77teTbVyFIzMJOlT0lCWGLhEx31om01ouKePCU5SPtuNUcQ/s1600/_MG_1021+SM+PCMKY+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCAmomNsQNOP9GctyxHN8OqnjCtuvqSGiFGfOWcq217OHfdZXtIRs47vuT9AF5Bmnqn4_8zzBWsjDsTDX3gSlgHyKylZqR77teTbVyFIzMJOlT0lCWGLhEx31om01ouKePCU5SPtuNUcQ/s1600/_MG_1021+SM+PCMKY+blog.jpg" height="428" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">El Verde BBQ at PR-3, Km 24.7, Rio Grande. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Awesome BBQ place at a very affordable price.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0g8JZpvK6tvshFovRGyyP1RZTwMGp5fdDtPC-Qo5y82M54a2vRFKaOQImWWrAmbbngN8rbJvy1MBM0rD8iENxhWScy5ZDl_xjeulP4CMYpBQ5i3MeJt8o8mHC6bxlC_NOYZ72V23qpcFW/s1600/_MG_1030+SM+BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0g8JZpvK6tvshFovRGyyP1RZTwMGp5fdDtPC-Qo5y82M54a2vRFKaOQImWWrAmbbngN8rbJvy1MBM0rD8iENxhWScy5ZDl_xjeulP4CMYpBQ5i3MeJt8o8mHC6bxlC_NOYZ72V23qpcFW/s1600/_MG_1030+SM+BLOG.jpg" height="496" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">BBQ Garlic Chicken</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">-El Verde, PR-3, Km 24.7, Rio Grande-<strong class="street-address" style="background-color: white; border: 0px; color: #333333; font-size: 14px; line-height: 17.999940872192383px; margin: 0px; padding: 0px; vertical-align: baseline;"></strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2E7-Tdo_fJh1Kh0lyGPjQ__BtZhJhkV6kEyVSrtenZIYquX5feVF_eWWVXHItXNSvYmmFoHFEJt6mTS8g7uM4Xr2N0_v7z3FQ2iLZI_ciPoDTABSWATiOjW4pg8p02v_xF5ybsgIyyy-/s1600/_MG_1031+SM+BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2E7-Tdo_fJh1Kh0lyGPjQ__BtZhJhkV6kEyVSrtenZIYquX5feVF_eWWVXHItXNSvYmmFoHFEJt6mTS8g7uM4Xr2N0_v7z3FQ2iLZI_ciPoDTABSWATiOjW4pg8p02v_xF5ybsgIyyy-/s1600/_MG_1031+SM+BLOG.jpg" height="438" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">BBQ Pork</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">-El Verde, PR-3, Km 24.7, Rio Grande-</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxj6zVyoA8dKyCUa8YeWri-GTvGSi1xEvFGxMRwReuMegULCmFRJXJJLbvG1WfXEYIaHsBJdXvuuOupjV8i4jIWfwqrki0asVTBn30ZpjzA2mhUkz9HMIBtEio7KmgS-oZoBq6wNxORuZb/s1600/_MG_1038+SM+BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxj6zVyoA8dKyCUa8YeWri-GTvGSi1xEvFGxMRwReuMegULCmFRJXJJLbvG1WfXEYIaHsBJdXvuuOupjV8i4jIWfwqrki0asVTBn30ZpjzA2mhUkz9HMIBtEio7KmgS-oZoBq6wNxORuZb/s1600/_MG_1038+SM+BLOG.jpg" height="640" width="606" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Blood Sausage & Sweet Plantains</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">-El Verde, PR-3, Km 24.7, Rio Grande- </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyl62YzgXj8LFwvv-5Aqt9pBczwJt3LCffJj3g9d2pnkwn1uXPHlKp1KBf4H2ao_LGWr2ZeXaNFnWgXjnX8O58g5xq_xFThAT4UjSOxv7gPw2HKMmkOL_kA3yb47dfus3U7meGXvc_mZNs/s1600/_MG_1043+SM+BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyl62YzgXj8LFwvv-5Aqt9pBczwJt3LCffJj3g9d2pnkwn1uXPHlKp1KBf4H2ao_LGWr2ZeXaNFnWgXjnX8O58g5xq_xFThAT4UjSOxv7gPw2HKMmkOL_kA3yb47dfus3U7meGXvc_mZNs/s1600/_MG_1043+SM+BLOG.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fried Pork with Rice & Bean</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">-El Verde, PR-3, Km 24.7, Rio Grande- </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKVAjkS2sMM8TLcARwAE26LXJU_gZuXIsCgJd1a1L3vDI9Xxr07lkn9zzbyTtGy5idBzkosOrN4V3lFfg0uDLwnJz7LKki4Zibt_weYRLexuVHdFfZXIE6w77J_kMoPt-LgJl3U1DsYYn/s1600/_MG_1301+SM+PCMKY+BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKVAjkS2sMM8TLcARwAE26LXJU_gZuXIsCgJd1a1L3vDI9Xxr07lkn9zzbyTtGy5idBzkosOrN4V3lFfg0uDLwnJz7LKki4Zibt_weYRLexuVHdFfZXIE6w77J_kMoPt-LgJl3U1DsYYn/s1600/_MG_1301+SM+PCMKY+BLOG.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Bacalaitos (Cod Fritters).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Very tasty snack! They are crispy on the outside and chewy on the inside. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Made out of chopped salt cod then deep-fried. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsgH_tfdMA-A37Xhp3PfBAgSnHafTqul5c8C2aqY26M_IZkzZIsd2pcm1HejnXJr0FWiiXPrSji3TQQ6dBV4zlD4C5KUSs6J0k6IIq6dsLQDJCIBwlhLe2jYJ3U6rtABJv-CIWonbHmqY/s1600/_MG_1304+SM+PCMKY+BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsgH_tfdMA-A37Xhp3PfBAgSnHafTqul5c8C2aqY26M_IZkzZIsd2pcm1HejnXJr0FWiiXPrSji3TQQ6dBV4zlD4C5KUSs6J0k6IIq6dsLQDJCIBwlhLe2jYJ3U6rtABJv-CIWonbHmqY/s1600/_MG_1304+SM+PCMKY+BLOG.jpg" height="450" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Majorcas - Soft Puerto Rican sweet bread. A perfect pair for the Puerto Rican espresso. A lady that sat next to me at the cafe where I bought my Majorcas said I should keep the bread for the following day and turn it into a grilled ham and cheese sandwich. As much as I wanted to try, I bit my lips. The hotel, where we stayed, had no kitchen .. *sigh*</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIkwlDDWGSplN7LwRIdnMoT9LllrQGzp3hJg_b6PQgA1U5AmoGloDuAjpMPxFeSzRxvMAp6rCjapOl1BUfbXE3KjvACVOjfBLXV5RbmK70K5DaxrRc7A6QmBR2sk364MLKYhIP_xpivDs/s1600/Pinchos+collage+PCMKY+BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIkwlDDWGSplN7LwRIdnMoT9LllrQGzp3hJg_b6PQgA1U5AmoGloDuAjpMPxFeSzRxvMAp6rCjapOl1BUfbXE3KjvACVOjfBLXV5RbmK70K5DaxrRc7A6QmBR2sk364MLKYhIP_xpivDs/s1600/Pinchos+collage+PCMKY+BLOG.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We found this road-side stall, on the way to El Yungue. It's called La Mularra. If you are looking for authentic local food, this is definitely the place. They sell fried food and pinchos (skewered meat). Ask for more of the garlic sauce while the chicken is on the grill. Two thumbs up! Just don't expect a fancy dinner/lunch at this place :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">King's Cream Helados, Plaza Las Delicias, Ponce.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Homemade ice cream with a little Carribean twist, like tamarind flavor and soursop (guanabana) flavor. When we arrived, the line was long, but the service was fast and also, great price.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12S_M7dCDPFXFpUBgzimY_Jt-F_R8-vVfvNQpXS5Nj0H3qVmYpquCGPF826cZSTbTv3_5k2AR_3NtrFICLFy0tGoPONI88TrfINMhWitTIRPZCfdx6g7BLc7qKWwKdPmSXVj2klFPZfAo/s1600/_MG_1845+SM+PCMKY+BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12S_M7dCDPFXFpUBgzimY_Jt-F_R8-vVfvNQpXS5Nj0H3qVmYpquCGPF826cZSTbTv3_5k2AR_3NtrFICLFy0tGoPONI88TrfINMhWitTIRPZCfdx6g7BLc7qKWwKdPmSXVj2klFPZfAo/s1600/_MG_1845+SM+PCMKY+BLOG.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We tried pineapple, tamarind, strawberry and mango. Love 'em all! Downside: the ice cream melted super fast. I blamed it on the weather. I would love to try them on cones next time.</span><br />
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.... <i><b>to be continued to Part 2</b></i>Anonymoushttp://www.blogger.com/profile/10145976115137296721noreply@blogger.com0tag:blogger.com,1999:blog-4014151278665905235.post-43085820563565851412014-02-12T07:47:00.000-08:002014-02-13T15:35:58.453-08:001 1/2 Minutes - Grown-up Version of Nutella Mug Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjXRq4_QoXcu5sV2GmV6Uml4zTjFPAITM1hugd3oEh2ZmnYQoqEJQ5x-pEl4YU4w9GDtOaU5h33L1jXBmCPWnNq2V93YbWI9AZsqQYCacI_FHTIxRyArl9_QOB2A-P0plaZAIRTB06UK3/s1600/_MG_1206+PIXLRSM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjXRq4_QoXcu5sV2GmV6Uml4zTjFPAITM1hugd3oEh2ZmnYQoqEJQ5x-pEl4YU4w9GDtOaU5h33L1jXBmCPWnNq2V93YbWI9AZsqQYCacI_FHTIxRyArl9_QOB2A-P0plaZAIRTB06UK3/s1600/_MG_1206+PIXLRSM.jpg" height="426" width="640" /></a></div>
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I'm BAAACCKKK! Sorry for being MIA. Between winter snows, school-closings, germ-sharing and birthdays, it was pretty crazy around here. This time, I'm going to share CHOCOLATE dessert that only takes 1 1/2 minutes to make! Yaaayy ... :)<br />
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Errr .. well, with preparation time .. maayybeee .... 5 mins TOPS! Promise!<br />
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How's that sounds?<br />
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All forgiven now? :)<br />
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So have you heard about "mug cake" before? I first saw it on a catalog somewhere. It was a complete kit that consist of 2 mugs, chocolate chips, caramels and mixed flour/sugar/cocoa. I didn't give it much of thought. Until ...<br />
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A dark, cold winter night...<br />
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Kids were all asleep.<br />
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Hubs was cursing the falling snow.<br />
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I curled up on the couch, desperate for a warm, gooey, chocolaty dessert<br />
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10 p.m!! NO WAY!! What to make .. what to make ... need sweets!!<br />
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AHA! Mug cake ... So I looked for some recipes, compared them, picked one that sound most appealing to me, added more ingredients according to my taste and we have a winner!!<br />
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Start with all purpose flour, baking powder, cocoa powder, sugar, egg, nutella, granulated coffee, coffee liqueur<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouwEQqZIKQJay-liqykwM7NT3IHpuUKHmNWuyN01g9CRLiOFts161WS8eKndJZt5ozPyqXTLM15ORafbm2DhqmqmrJS-zp2d1RKwmaA7QBObzvLKNgmqAR_MEw3dYKXkLw9fXR3-kZ0Dv/s1600/_MG_1169+PIXLRSM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouwEQqZIKQJay-liqykwM7NT3IHpuUKHmNWuyN01g9CRLiOFts161WS8eKndJZt5ozPyqXTLM15ORafbm2DhqmqmrJS-zp2d1RKwmaA7QBObzvLKNgmqAR_MEw3dYKXkLw9fXR3-kZ0Dv/s1600/_MG_1169+PIXLRSM.jpg" height="426" width="640" /></a></div>
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Mixed everything, vigorously. If using a big mug, mix all in the mug. I decided to share my triumph with hubs so I used small ramekins, instead .. 1 for him, 2 for me .. oh yeah!! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4r7HBxDEKbW8mubg1H_7EKBSyrDrfTVZzOj7X4woQpDw1xb57QH5Pq9IIRU9bxDhGajZn0zi1WKOd06ZiO8hec5SA0WuRE7FV0U-xliRcsak9KdTI-8Sbv58teOnctzQqgdbMwVDfktN/s1600/_MG_1171+PIXLRSM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4r7HBxDEKbW8mubg1H_7EKBSyrDrfTVZzOj7X4woQpDw1xb57QH5Pq9IIRU9bxDhGajZn0zi1WKOd06ZiO8hec5SA0WuRE7FV0U-xliRcsak9KdTI-8Sbv58teOnctzQqgdbMwVDfktN/s1600/_MG_1171+PIXLRSM.jpg" height="640" width="426" /></a></div>
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Then pour the batter into the ramekins .. 3/4 full.<br />
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Then .. off to microwave for 1 1/2 minutes ...<br />
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... and ... TAAA DAAAAA!!! ..<br />
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Dust 'em with powdered sugar... then sit down, relax, turn on a movie and .. dig in! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2Z_AJXXKZRx9tieD3dbeShNe7wRb2vt3LgNdLGffASWrXjwNrPi3C65IXx_BrSBVnE8sIl1RqqSzZklowhpYPQFYoOa2nwmMJtPlX0beDJUNK8obP60sTKuv1VbVe4Spi4dODQxU7ajg/s1600/_MG_1198+PIXLRSM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2Z_AJXXKZRx9tieD3dbeShNe7wRb2vt3LgNdLGffASWrXjwNrPi3C65IXx_BrSBVnE8sIl1RqqSzZklowhpYPQFYoOa2nwmMJtPlX0beDJUNK8obP60sTKuv1VbVe4Spi4dODQxU7ajg/s1600/_MG_1198+PIXLRSM.jpg" height="640" width="426" /></a></div>
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<u>GROWN UP VERSION of NUTELLA MUG CAKE</u><br />
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<span style="color: #666666;"><i>ingredients:</i></span><br />
1 egg<br />
2 tbsp sugar<br />
3 tbsp milk<br />
3 tbsp vegetable oil<br />
1 tbsp coffee liqueur (Baileys or Kahlua)<br />
1/2 tsp vanilla extract<br />
4 tbsp all purpose flour<br />
3 tbsp drinking cocoa powder<br />
1 teaspoon espresso powder or granulated coffee<br />
2 tablespoon Nutella<br />
1/4 tsp baking powder<br />
<br />
<br />
<b>Combine</b> all ingredients in a large coffee mug<br />
<br />
<b>Whisk </b>until smooth<br />
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<b>Microwave</b> on high for 1 1/2 - 3 minutes. Mine is a powerful one .. 1 1/2 minutes are enough.<br />
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<b>Dust </b>with powdered sugar or whipped cream.<br />
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(Note: if you make this for little munchkins, omit the liqueur substitutes with 1 tbsp of milk)<br />
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<br />
Hope you like my version of nutella mug cake :)<br />
E N J O Y !<br />
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<ol class="blog-yumprint-ingredients" style="background-color: white; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Tahoma, 'Sans Serif', Sans; font-size: 14px; line-height: 18.75px; list-style-position: inside !important; list-style-type: none !important; margin: 0px !important; padding: 0px !important;">
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-indent: -15px !important;" yumprintitem="0"><br /></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-indent: -15px !important;" yumprintitem="3"><br /></li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/10145976115137296721noreply@blogger.com0tag:blogger.com,1999:blog-4014151278665905235.post-21303154049934312052014-01-23T16:04:00.004-08:002014-01-23T16:06:05.155-08:00Braised Pork with Chimichurri Pesto<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQhPufo_43f6WQCgVuf8T6QW0ePmj04-U8cjskoOdKrh8VbpEJtPotYALLl35aLNdenQulNgy9m4VY-hfmWJL7-4M8smfHiC75KpdIDHYgjj0fF4zyt2tL-7LHmh2cmHzrx5_CB8Ymx4a/s1600/_MG_8351+SHTFLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQhPufo_43f6WQCgVuf8T6QW0ePmj04-U8cjskoOdKrh8VbpEJtPotYALLl35aLNdenQulNgy9m4VY-hfmWJL7-4M8smfHiC75KpdIDHYgjj0fF4zyt2tL-7LHmh2cmHzrx5_CB8Ymx4a/s1600/_MG_8351+SHTFLY.jpg" height="428" width="640" /></a></div>
<br />
Found my old collection of cooking magazines, down in the basement. It's like Christmas all over again :) Had fun going through them and finally one caught my attention. Braised pork with Chimichurri pesto. Got to admit, I hesitated a bit. Although I never heard any complaints when I served any greens, I was not sure how the kids would like the pesto. It's a lot of herbs. </div>
<div>
<br /></div>
<div>
The next day I went grocery shopping, first thing I saw, pork shoulder was on discount.. talking about divine intervention! :) So I decided to give it a try. I can always bake some pizza for the kids :)<br />
<br />
Boy, am I GLAD I tried this recipe. Turned out, they are ssooo good! Braising the pork shoulder in such a low temperature for a long time resulting in tender, succulent and flavorful meat. The pesto is not too strong either, kids love 'em. Leftover pesto, I added it to scramble eggs, toast and pasta.. yummy!</div>
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<div>
<br /></div>
<div>
<u>BRAISED PORK SHOULDER WITH CHIMICHURRY PESTO</u></div>
<div>
<i>serving: 8</i><br />
<i style="color: #999999;"><br /></i>
<i style="color: #999999;">adapted from the Food & Wine Magazine</i></div>
<div>
<br /></div>
<div>
5 lbs pork shoulder, trimmed the fat and cut into 5 equal pieces</div>
<div>
Salt and ground pepper</div>
<div>
2 Tbsp butter</div>
<div>
1 Tbsp olive oil</div>
<div>
5 garlic cloves, crushed</div>
<div>
2 large onions, coarsely chopped</div>
<div>
3 sprigs of thyme</div>
<div>
1 bay leaf</div>
<div>
2 cups chicken stock<br />
2 cups of water</div>
<div>
<br /></div>
<div>
<b>Preheat </b>oven to 275 F. Pat dry the pork shoulder, seasoned with salt and pepper. </div>
<div>
<br /></div>
<div>
<b>In </b>a large skillet, melted the butter in oil. Then brown the pork all sides on high heat (3-4 minutes per side).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvdM11JKTOSZxIpuKfISwbG7XcjadMHLlfjGUaixNoNPJD8MlJh5Z4n1Bne3D5cEoTRs-bwZSQhKYoRVu8aV_7Ob9bzsLXY_7ryHWEAL5N2cU_x_xDxvK3dns7FOXI-QpnyZ0diD6ec8p/s1600/_MG_8337+SHTFLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvdM11JKTOSZxIpuKfISwbG7XcjadMHLlfjGUaixNoNPJD8MlJh5Z4n1Bne3D5cEoTRs-bwZSQhKYoRVu8aV_7Ob9bzsLXY_7ryHWEAL5N2cU_x_xDxvK3dns7FOXI-QpnyZ0diD6ec8p/s1600/_MG_8337+SHTFLY.jpg" height="426" width="640" /></a></div>
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<div>
<b>Transfer </b>to an enameled cast-iron casserole. Add garlic, onion, thyme, bay leaf, stock and water. Bring to boil. Cover tightly with foil and bake for 2 1/2 hours. Transfer to a dish and keep warm.<br />
<br />
<b>Strain </b>the liquid, return to the casserole and reduce by half over moderately high heat. Season with salt and pepper, add it to the pork and serve with chimichurri pesto (recipe below)</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<u>CHIMICHURRY PESTO</u></div>
<div>
<br /></div>
<div>
2 chopped garlic clove</div>
<div>
1 seeded jalapeno</div>
<div>
1 tsp salt</div>
<div>
1 bunch curly-leaf parsley, stemmed</div>
<div>
1 bunch flat-leaf parsley, stemmed</div>
<div>
1/4 cup chopped oregano</div>
<div>
3/4 cup good olive oil</div>
<div>
2 Tbsp white wine vinegar</div>
<div>
1/2 tsp crushed red pepper</div>
<div>
<br /></div>
<div>
<b>In</b> a mortar, mash the garlic and jalapeno, seasoned with salt.</div>
<div>
<b>Using</b> a food processor, work in the parsley, oregano, olive oil and vinegar. Add the mashed garlic and jalapeno to the mixture. Process until nearly smooth. It will be pasty. Transfer to a bowl, sprinkle with crushed red pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNbioYhwVkkrFCAtok7Pbl_paoZ63Sx0slUc-6vU3D8nb-ewLX3fXZ_4UbAlPPMolepAKdIus87tHFU1Yt8vyIrvqH6K9nQOaRQjnVp9Mo77DxXbV9nbYaWCY9kXdXgUjeYR_xvJGt9h5/s1600/_MG_8346+SHTFLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNbioYhwVkkrFCAtok7Pbl_paoZ63Sx0slUc-6vU3D8nb-ewLX3fXZ_4UbAlPPMolepAKdIus87tHFU1Yt8vyIrvqH6K9nQOaRQjnVp9Mo77DxXbV9nbYaWCY9kXdXgUjeYR_xvJGt9h5/s1600/_MG_8346+SHTFLY.jpg" height="640" width="424" /></a></div>
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I like to serve this dish with steamed rice on the side<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwlSmmaeR0_BlZdEJxSjlFjCKK5KqdhVw18meT2h0Si8WzLuQz9oHHDXqV6KUTXyzKcZlOhrkz9VM74vE5dwvcv4e7OfPp2VPsVFavD0dIeuD0Tf6qK2AlSXDQdMo9my9_wwN4rbQLniP/s1600/_MG_8373+SHTFLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwlSmmaeR0_BlZdEJxSjlFjCKK5KqdhVw18meT2h0Si8WzLuQz9oHHDXqV6KUTXyzKcZlOhrkz9VM74vE5dwvcv4e7OfPp2VPsVFavD0dIeuD0Tf6qK2AlSXDQdMo9my9_wwN4rbQLniP/s1600/_MG_8373+SHTFLY.jpg" height="640" width="426" /></a></div>
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<div id="endnotes" style="font-family: Georgia, serif; font-size: 14px; line-height: 21px;">
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Thank you for reading :)<br />
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</div>
Anonymoushttp://www.blogger.com/profile/10145976115137296721noreply@blogger.com0tag:blogger.com,1999:blog-4014151278665905235.post-1671410787230796752014-01-16T14:59:00.003-08:002014-01-16T14:59:34.949-08:00Asparagus and Smoked Salmon Fritata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5P0ILjCrOLHZ_QuJvmQfJpUEUuE44jO2pLzgDfjritZSX3ZlXkMyi2VSF3Wmt0PqLoutwZPH0cI7CC0d3hzV2CfvK54kkeI4Il5O2axc8MUV7jj1dC2FbogtTk3JR2zHky21h4yK5foT/s1600/_MG_8976+SHTFLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5P0ILjCrOLHZ_QuJvmQfJpUEUuE44jO2pLzgDfjritZSX3ZlXkMyi2VSF3Wmt0PqLoutwZPH0cI7CC0d3hzV2CfvK54kkeI4Il5O2axc8MUV7jj1dC2FbogtTk3JR2zHky21h4yK5foT/s1600/_MG_8976+SHTFLY.jpg" height="640" width="426" /></a></div>
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Our family is a big fan of eggs. Hubby loves omelettes, daughter: scrambled, son: sunny side up .. and me? I love frittatas! They are quick and easy to make and healthy. Toss some salads on the side, you have a satisfying meal. Ingredients can be anything you find from the fridge, potato/cheese, mushroom/spinach, bacon/sausage, chorizo... but our family favorite is asparagus and smoked salmon.<br />
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<br />
<u>ASPARAGUS AND SMOKED-SALMON FRITTATA</u><br />
<span style="color: #999999;"><i>adapted from foodtv.com - Emeril Lagasse</i></span><br />
<br />
1 lb asparagus, discard tough ends, cut 1-inch diagonal<br />
8 large eggs<br />
3 ounces cream cheese, diced<br />
1/2 tsp salt<br />
1/4 tsp ground pepper<br />
8 ounces smoked salmon, thinly slice<br />
2 Tbsp chopped dill<br />
1 Tbsp butter<br />
1/2 cup chopped yellow onions<br />
1/2 cup grated cheddar<br />
Capers<br />
<br />
<b>Preheat </b>oven to 400 F<br />
<br />
<b>Blanch </b>the asparagus, drain, plunge into an ice-water bath. When it's chilled, remove from the water, drain well.<br />
<br />
<b>Whisk </b>together eggs, cream cheese, salt and pepper. Stir in smoked salmon, dill and asparagus.<br />
<br />
<b>Use </b>10-inch nonstick, ovenproof skillet, to saute the onion with butter until softened (about 3 minutes). Reduced heat to low, pour the egg mixture. Cover and cook about 15 minutes, just until the bottom and sides are set.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcscpG22B3BCcNxR-U4mH0nBuLYDFGvdt8pTu_7QATbuIVAjFscFoYg59tQUAxr-_uEz6pO5dAL3xZbYWQT16aCqOZ8SNxCPZCgVpe8UmTvBEA_ELCsa-ywJNp7RKD14dCIQfLfOruAMgC/s1600/_MG_8944+shtfly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcscpG22B3BCcNxR-U4mH0nBuLYDFGvdt8pTu_7QATbuIVAjFscFoYg59tQUAxr-_uEz6pO5dAL3xZbYWQT16aCqOZ8SNxCPZCgVpe8UmTvBEA_ELCsa-ywJNp7RKD14dCIQfLfOruAMgC/s1600/_MG_8944+shtfly.jpg" height="426" width="640" /></a></div>
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<b>Uncover </b>and bake for 13 minutes. Remove frittata from the oven, sprinkle cheese on top. Bake for additional 2 minutes, just until the cheese is melted and eggs are cooked through.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2D_5V_pVW529zRvEa36XvvI8k8iCL0lcclO74sQ-llkW2LT1XtGmdFYkXRY_XR_cuESrMAk9hjC_Go20iG0MefFUTjYYn1jO0GPe9S61-7HiUc_858UUT-EQ3XeT5DGWBPldizWicoAO/s1600/_MG_8950+SHTFLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2D_5V_pVW529zRvEa36XvvI8k8iCL0lcclO74sQ-llkW2LT1XtGmdFYkXRY_XR_cuESrMAk9hjC_Go20iG0MefFUTjYYn1jO0GPe9S61-7HiUc_858UUT-EQ3XeT5DGWBPldizWicoAO/s1600/_MG_8950+SHTFLY.jpg" height="640" width="426" /></a></div>
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<b>Let </b>frittata to cool before unmold and place it to a large serving plates. Cut into wedges and garnish with capers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduBlL4iL2ersHAEAUJVKeKaQgvrM8BTTZ1Y0xq0XbgxpUKqzJb2FbbiQ60Gs_xjIa-evrkIR5oanYICErLrjJHjmNXdG-kGQZ0kfaHRCRvJMSXPzvcEPud4pxn0guPT9cQ9fzebRkrRJ3/s1600/_MG_8984+SHTFLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduBlL4iL2ersHAEAUJVKeKaQgvrM8BTTZ1Y0xq0XbgxpUKqzJb2FbbiQ60Gs_xjIa-evrkIR5oanYICErLrjJHjmNXdG-kGQZ0kfaHRCRvJMSXPzvcEPud4pxn0guPT9cQ9fzebRkrRJ3/s1600/_MG_8984+SHTFLY.jpg" height="426" width="640" /></a></div>
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Thank you for reading :)<br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15.859999656677246px; outline: 0px;" /><br />
Anonymoushttp://www.blogger.com/profile/10145976115137296721noreply@blogger.com0tag:blogger.com,1999:blog-4014151278665905235.post-68022599789865620402014-01-11T08:35:00.001-08:002014-01-11T08:35:28.072-08:00Jakarta Creamy Beef Soup with Coconut Milk (Soto Betawi)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKL2JA8kmE6anD9hEQUi6dDpSk_8te_oqllw1oqBtx4h0Bb9cMfItPw58ngMJzJfFzTtlYuaJTcqd3IkJQCocWVU-moV5NeOQkQwJU9M6oiJVY1MCBQsHkzhUqeIVRtx5__FJJKxYU4_g/s1600/_MG_0811+SHTFLY.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKL2JA8kmE6anD9hEQUi6dDpSk_8te_oqllw1oqBtx4h0Bb9cMfItPw58ngMJzJfFzTtlYuaJTcqd3IkJQCocWVU-moV5NeOQkQwJU9M6oiJVY1MCBQsHkzhUqeIVRtx5__FJJKxYU4_g/s1600/_MG_0811+SHTFLY.jpg" height="426" width="640" /></a><i>Soto</i> is an Indonesian traditional soup that mainly made with broth, meat and vegetable with a twist of spices. Some town or areas have their own version of <i>soto</i>. I'm from Bandung. Ours is made with clear beef broth, meat and slices of radish. Jakarta (or Betawi) is the capital city of Indonesia, has different interpretation of <i>soto</i>. Coconut milk is added to the broth, which makes it so deep and rich in flavor.<br />
<br />
A day before Christmas, my friend, Sendy, who lives 2 hours away, invited us to come for a visit. "I'll cook Soto Betawi," she said. Yaaayy! Nothing I love more than a get-together that involves comfort food from my childhood. So we stuffed our mini van with our two kids, couples pillows and blankets, few snack for on the road .. Oh! and we also took Toffee, our newest so-called bundle of joy, along with us :)<br />
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That was more than 2 weeks ago...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGJe4YzU2Bj77fKnP-jZy84871HKX8oyaku8T5Jp-baE9IVkep_lS8GmsKgA3ltelpLi4Qd3u8WcWxD9KdIm5rKBmRouNt-g3uYVvke7Sxm-sbDe94cnccOnL_EOuOhjvJPCMtcmVFd0w/s1600/_MG_0812+SHTFLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGJe4YzU2Bj77fKnP-jZy84871HKX8oyaku8T5Jp-baE9IVkep_lS8GmsKgA3ltelpLi4Qd3u8WcWxD9KdIm5rKBmRouNt-g3uYVvke7Sxm-sbDe94cnccOnL_EOuOhjvJPCMtcmVFd0w/s1600/_MG_0812+SHTFLY.jpg" height="640" width="426" /></a></div>
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<br />
Then we had this massive winter storm that literally paralyzed the city we lived in, followed by below-zero temperature. I was tormented, desperate for another bowl of flavorful, soul-enriched, comfort soup. I just have to made some.<br />
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Before you scroll down to the recipe section below, here is the picture of Belinjo crackers, Kecap manis and fried shallot. You will NEED them to magically transform the soup into a perfection!<br />
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<u>JAKARTA CREAMY BEEF SOUP WITH COCONUT MILK (SOTO BETAWI)</u><br />
<i>serves: 8</i><br />
<i><span style="color: #999999;"><br /></span></i>
<i><span style="color: #999999;">Ingredients A:</span></i><br />
- 4 lbs beef shank, no bone<br />
- 2 lbs beef tripe, preferably honeycomb type (<span style="color: #666666;">if you are not a fan of beef tripe, you may substitute this with 1 lbs beef shank)</span><br />
<span style="color: #666666;">- </span>water to cover<br />
- 2 - 3 inches of cinnamon stick<br />
- 1 nutmeg, smashed it so that it'll crack<br />
- 5 kaffir lime leaves<br />
- 6 cloves<br />
- 2 tsp salt<br />
- 2 Tbsp oil<br />
- 2 1/2 cups coconut milk<br />
- 2 tomatoes<br />
- lemon<br />
- Kecap manis, Fried shallot and Belinjo crackers <span style="color: #999999;"><i>(see pictures below)</i></span><br />
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<i><span style="color: #999999;">Ingredients B:</span></i><br />
- 2 inches ginger, peeled skin, cut into 1/4 inch cubes<br />
- 15 shallots, peeled<br />
- 7 cloves garlic<br />
- 2 tsp coriander seed, toasted<span style="color: #666666;"> </span><span style="color: #999999;">(<i>see notes</i>)</span><br />
<span style="color: #666666;">- </span>1/4 tsp ground cumin<br />
- 1/2 tsp white pepper<br />
- 1 Tbsp oil<br />
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<b>Clean</b> the beef tripe by rinsing it with rubbing baking soda, let it sit 3-5 minutes then rinse with warm water. Then soak it with lemon and warm water for about 1 hour. Discard the water. Place the tripe on a soup pot, cover with cold water. Boil them with medium high heat, uncovered. Discard the water. Now the tripe are ready to cook.<br />
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<b>Place</b> beef shank in a large stock pot. Add water just to cover with the meat. Slowly bring to a boil. Don't be in a hurry to skim off any fat, you'll loose some flavor.<br />
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<b>Add</b> beef tripe, cinnamon stick, nutmeg, kaffir lime leaves, cloves and salt to the pot. Add more water, if necessary, to cover all meat and tripe. Bring to a boil one more time. Reduce the heat, simmer, covered for 1.5 hours or until the meat and tripe are tender.<br />
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<b>Remove</b> meat and tripe from the broth. Let it cool. Cut the meat into 1 inch cubes; the tripe into long stripes. Measure 12 cups of broth and return them to the stock pot. Add the meat and the tripe. Set it aside. If you have less than 12 cups, add water to the broth. Discard all spices and leaves.<br />
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<b>Place </b>all ingredients B in a food processor. Add more oil as needed to blend ingredients to a smooth paste.<br />
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<b>Heat </b>the oil on a deep wok, saute the paste until fragrant. Add coconut milk and simmer for 10 minutes, stirring often.<br />
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<b>Pour </b>the coconut milk mixture into the stock pot with broth and meat. Bring to a boil, stirring often. Add salt and pepper to taste.<br />
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<b>To serve:</b> Ladle the soup into a deep bowl. Add cut tomatoes and Belinjo crackers. Sprinkle with fried shallot and lemon juice and drizzle with kecap manis .. VOILA!!<br />
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<i><span style="color: #999999;">Notes: Use a wide-frying pan, heat the coriander seeds on medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant</span></i><br />
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I hope you have the opportunity to try Soto Betawi recipe .. and when you do, please leave a feedback!<br />
Thank you for reading my blog. 'Til next time ... :)<br />
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<br />Anonymoushttp://www.blogger.com/profile/10145976115137296721noreply@blogger.com1tag:blogger.com,1999:blog-4014151278665905235.post-8919345399313481192014-01-09T18:17:00.000-08:002014-01-09T18:21:36.170-08:00Easy Roasted Potatoes & Chicken<div class="separator" style="clear: both; text-align: center;">
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If your kids have tons of after-school activities like mine, then you might want to adopt this dish. Just add salad on the side .. and you're all set.<br />
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I was playing around with my flipboard and came across this incredible simple recipe. Thanks to <a href="http://www.tccb.co/" target="_blank">Jessica Seinfeld and her new book: The Can't Cook Book: Recipes for the Absolutely Terrified. </a> She saved my family from weeknight's nightmares... you know .. it's-close-to-dinnertime-and-I've-no-idea-what-to-cook kind of nightmares<br />
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Between the busy month of November and December I have made this chicken at least 4 times already. No one's complaining. Hubby is happy 'cause it's inexpensive, I'm happy 'cause it's super easy, fast; and the kids are happy 'cause it's insanely delicious. Oh, and I can easily find what I need, right out of my pantry, too. See! Everybody's happy! :)<br />
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The end result? Super moist potatoes and crispy skin roasted chicken. Don't need to make extra 'cause you can always make a new fresh batch tomorrow .. in a flash! <br />
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Here it is ..<br />
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<u>ROASTED POTATOES & CHICKEN</u><br />
<i><span style="color: #999999;">adapted from The Can't Cook Book: Recipes for the Absolute Terrified by Jessica Seinfield</span></i><br />
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Ingredients:<br />
2 small yellow onions, thinly sliced<br />
5 medium Yukon Gold potatoes (about 1 1/4 lbs),<br />
1 Tbsp extra virgin olive oil<br />
2 Tbsp fresh rosemary leaves (about 2 sprigs)<br />
2 tsp salt, divided<br />
1 tsp freshly ground black pepper, divided<br />
4 small bone-in, skin-on chicken thighs (about 1 1/4 lbs in total)<br />
4 chicken drumstick (about 1 lb in total)<br />
2 Tbsp ground coriander<br />
2 Tbsp garlic powder<br />
1/4 tsp Cayenne pepper<br />
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1. Move the oven rack in the low position. Heat your oven to 425 F.<br />
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2. On a large ovenproof skillet (I use aluminum-covered roasting pan instead), scattered the onion slices.<br />
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3. Slices the potatoes 1/4 inc thick, don't have to peel the skin. Place it on top of the onions, overlapping as necessary. Drizzle with the oil and sprinkle with 1 tsp salt and 1/4 tsp pepper. Wash and dry the rosemary sprigs then pull the leaves from their sprigs and sprinkle all over the potatoes.<br />
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4. Wash the chicken. Pat them dry with paper towel.<br />
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5. In a small bowl, combine the coriander, garlic powder, cayene powder remaining salt and black pepper. With you finger, rub the spices on both sides of the chicken. Lay the chicken on top of the potatoes, skin side up. Roast them about 1 hour, until chicken is no longer pink on the inside.<br />
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Notes: If you have extra time in hand, cook some rice. They go so well with this honey! </div>
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Thank you for reading my blog! :)</div>
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Anonymoushttp://www.blogger.com/profile/10145976115137296721noreply@blogger.com0tag:blogger.com,1999:blog-4014151278665905235.post-52871867184905832792014-01-08T11:19:00.002-08:002016-09-14T05:54:43.601-07:00Brazilian Cheese Roll (Pao de Queijo)<span style="font-family: inherit; font-size: large; font-weight: normal;">Pao de Queijo is one of Brazil's most popular breakfast food or snack. They taste best when served warm. These puffs are slightly crispy from the outside but soft, chewy and moist on the inside. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxums1EAQaXKbCigIx3vgdoAa-e1AzEXztfbpcYDLdrhaWyhWPJ2qZlJPw7heMC0a-cIs4XObB0A-9mysHviNUL4FMu1zCPgUZ6dLz4QuCA_6fm8PcAmBFY8Q_WmmQ83Sie7i-2RrVu4Vr/s1600/_MG_0577+SHTFLY.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxums1EAQaXKbCigIx3vgdoAa-e1AzEXztfbpcYDLdrhaWyhWPJ2qZlJPw7heMC0a-cIs4XObB0A-9mysHviNUL4FMu1zCPgUZ6dLz4QuCA_6fm8PcAmBFY8Q_WmmQ83Sie7i-2RrVu4Vr/s1600/_MG_0577+SHTFLY.jpg" width="640" /></a><br />
<span style="font-family: inherit; font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">First time I had them was 12 years ago. Andy and I were celebrating our FIRST anniversary at one of Fogo de Chao's chain in Chicago. Well, let's just say .. I am a meat-eater.. a BIG fan that is.. but instead of trying out the 11 different of type of those succulent meats, I was busy stuffing my face with the newly-found, scrumptious, little balls of heaven. </span></span><br />
<span style="font-family: inherit; font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: inherit; font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">So my new obsession begun. </span></span><span style="font-family: inherit; font-size: large;">After doing some research, turned out there are many ways to make them. </span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">One method includes making a choux in which you boiled the flour and wet ingredients first before baking, and there is another method that called out for cooked potatoes as one of the ingredients. </span><br />
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<span style="font-family: inherit; font-size: large;">Recipe after recipe I've tried but none yielded a perfect result like I want them to be. Instead of chewy, they ended up rubbery. Instead of being puffed, they sank (and so does my heart...). </span><br />
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<span style="font-family: inherit; font-size: large;">Until I found this recipe, the best and easiest. No fuss. Even my 9 y.o daughter, Abby, loooves to do this on her own. (ps: she is an "all-cheese" lover and, just like her mom, kinda obsessed to bake these cheese puffs to a perfection). </span><br />
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<span style="font-family: inherit; font-size: large;">You might want to experiment with different type of cheese. We tried Cheddar, Parmesan, Jack pepper and my fave cheese, Havarti but the authentic recipe called for <a href="http://gobrazil.about.com/od/brazilianfooddrink/g/minascheese.htm">Brazilian cheese queijo minas</a>. </span><span style="font-family: inherit; font-size: large;">Here is the basic recipe. Feel free to add some herbs or flavoring to the mixture</span><span style="font-family: inherit; font-size: large;">.</span><br />
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<a name='more'></a><span style="font-family: inherit; font-size: large;"><span style="color: #cc0000;"><br /></span></span><span style="color: #cc0000;">
<u><span style="font-family: inherit; font-size: large;">BRAZILIAN CHEESE BREAD</span></u></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: large;"><i><br />
</i> <i>yield: 24 heavenly rolls</i></span><br />
<span style="color: #cc0000;"><span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">1/4 cup oil</span></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: large;">1/2 cup milk</span><br />
<span style="color: #cc0000; font-family: inherit; font-size: large;">1 large egg</span><br />
<span style="color: #cc0000; font-family: inherit; font-size: large;">1/2 tsp salt</span><br />
<span style="color: #cc0000; font-family: inherit; font-size: large;">1 cup tapioca flour</span><br />
<span style="color: #cc0000; font-family: inherit; font-size: large;">1/2 cup grated cheese</span><br />
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<span style="font-family: inherit; font-size: large;">1. Preheat oven to 400 degrees.</span></span><br />
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<span style="font-family: inherit; font-size: large;">2. Place all ingredients (except cheese) in blender and pulse until smooth. Use a spatula to scrape the side of your blender. Add the cheese and pulse some more. At this stage you may store the batter in the fridge up to a week.</span></span><br />
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<span style="font-family: inherit; font-size: large;">3. Pour batter into a mini muffin tin. Batter will be pretty thin, pour carefully! Fill each hole about 3/4 full.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicosvHTtvON7GQbWUJLe4OPL8CCsLeBcK_hjvy-119OwJzQM8hdqQ5hZHYnzwHCUVTLp86FfJddkFODz3SSWAfh5JP2yD4ViLYnDKlIKXu8h7eCCodOzqhdfrRKpojE0EUkJI_x-koABoS/s1600/_MG_0788+SHTFLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cc0000; font-family: inherit; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicosvHTtvON7GQbWUJLe4OPL8CCsLeBcK_hjvy-119OwJzQM8hdqQ5hZHYnzwHCUVTLp86FfJddkFODz3SSWAfh5JP2yD4ViLYnDKlIKXu8h7eCCodOzqhdfrRKpojE0EUkJI_x-koABoS/s1600/_MG_0788+SHTFLY.jpg" width="266" /></span></a></div>
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<span style="font-family: inherit; font-size: large;">4. Bake for 15-20 minutes until puffed up and barely golden. You want the bottom of your heavenly roll to be a bit pale color. Remove from oven, let it cool for a few minutes. Serve warm.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8P3fjFTKbiJ5G8p9x_QUk0FqDtbsALAX0HF8LSABTpUznT0MTIp6nOgr0b-tCKvcWvrI9u9Dbzdpnd3TjSfTYRrK0CVRa30I5hGzLuhF7Bc6Lz68VdJfokqK4JQCXtYor1sVmxj75x-g/s1600/BRAZ+CHEES+BREAD+shtfly.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #cc0000; font-family: inherit; font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8P3fjFTKbiJ5G8p9x_QUk0FqDtbsALAX0HF8LSABTpUznT0MTIp6nOgr0b-tCKvcWvrI9u9Dbzdpnd3TjSfTYRrK0CVRa30I5hGzLuhF7Bc6Lz68VdJfokqK4JQCXtYor1sVmxj75x-g/s1600/BRAZ+CHEES+BREAD+shtfly.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit; font-size: large;">5. Any leftovers can be reheated in a microwave, though they are not as good as when they're fresh.</span></span><br />
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<span style="font-family: inherit; font-size: large;">Hope you like it! Thanks for reading! :)</span></span><br />
<br />Anonymoushttp://www.blogger.com/profile/10145976115137296721noreply@blogger.com0tag:blogger.com,1999:blog-4014151278665905235.post-36520206561107456222014-01-07T07:52:00.003-08:002016-09-14T05:02:16.175-07:00About Mommy MakesWelcome to Mommy Makes!<br />
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I'm Fen. I am a wife and a mother, who tries so hard to balance home-management, kids activities, school involvement and a myriad of other things. I love to cook and bake but dislike the clean ups and dirty dishes. I am not a chef. Never been in a culinary school. I taught myself pretty much... everything!! :) I'm all about flavorful dishes and deliciousness. By starting this blog perhaps I could share what I have learned and hopefully inspire you to create something wonderful right from the comfort of your home.<br />
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When I'm not busy doing my mommy's duty, you can find me curling up on the couch with my family or doing all crafty stuff with my kids. Once a year, usually in summer, dearest hubby would take us on a trip. I love being able to see different things, taste different foods, experience different cultures .. but mostly, I get to practice my photography skill :)<br />
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I was born in Bandung, Indonesia. I grew up there until I was 18. So, you see, English is not my first language. Please forgive the occasional weird phrases and grammatical mistakes. I promise to try my best to write as decently as I can.</div>
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Now, let me introduce you to Mommy Makes' staff.<br />
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Andy, my hubby, is an engineer from 7-6. At home, he is my personal taste-tester, food critique and occasionally, manual dishwasher. If he's no-likey, recipe wont make it to this blog :) Sometimes he would cook for me. We called him "eyeball-it chef" :)<br />
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Abby, my girl, my personal sous-chef and my editor of grammar and spelling :) Despite of her petite looks, she has a pretty well-developed taste buds. Her favorite foods are all kinds cheese, sushi and sashimi, smoked salmon, fatty tuna, medium rare steaks.<br />
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My other sous chef is my youngest, Matthew. He always try to describe my cooking, in the way Andrew Zimmern describes unique taste of the food that he's eating. His favorite foods is sushi and noodles. He loves spicy foods.<br />
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Last but not the least, our lovable Chi-mix, Toffee, who looooves to take up resident on my feet while I'm doing the preps in the kitchen. Toffee is our occasional crumb vacuum. Celery and cucumber are among his favorite foods.<br />
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I love comments and feedback so please don’t hesitate to contact me at delicately_cute@yahoo.com<br />
or simply just leave a comment on my blog. Can't wait to hear from you!<br />
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Thank you for reading!<br />
<span style="font-weight: bold;"></span>Anonymoushttp://www.blogger.com/profile/10145976115137296721noreply@blogger.com0