TOM YUM (HOT AND SOUR PRAWN SOUP)

I have been busy the past few days and was caught unaware that the deadline for posting a Filipino dish for the Kulinarya Cooking Club is today. Apologies to the club. The theme for this month is sinigang which is a sour soup, generally speaking. It is soured by  any ingredient of choice depending on the region the cook comes from: tamarind (the most popular), tomatoes, guavas, green maggoes, pineapple (my favourite). The main ingredient can be beef, pork, chicken, fish or prawns. A variety of vegetables goes in which results in a very tasty bowl of goodness. 

PEANUT BUTTER SWIRL BROWNIES

Life isn't always rosy, we all know that. There are days that are a deeper shade of gray. We just have to think of ways to cope. I don't drink nor smoke nor self-medicate but bake I do.

MIXED MEAT STIR FRY ON FUJIAN NOODLES AND LONDON'S CHINA TOWN

It is supposed to be the summer season but the weather seems to ignore the fact. All we had was one or two weeks of sunshine in the spring. It is either raining or overcast. Luckily, a little bit of sunshine has been forecasted for the next few days. It is not hot, just nice, mild with a dose of sunshine. These days are just so precious and few that we really have to take advantage of them. Of course the first thing that comes to mind are the leisurely activities that we have been dreaming of doing all the winter months. We went out to China Town in the weekend and it was so nice to stroll around without a heavy coat and a cold nose.

PORK, PEANUT AND CORIANDER POT STICKERS

Pot stickers as we say it simply in English or gyoja in Korean, gyoza in Japanese or Jiaozi in Chinese are all the same banana so to speak. They are little dumplings wrapped in circular flour pancakes, part steamed and part grilled or fried. The filling is usually made with minced pork and Chinese leaf (Napa cabbage). 

SLOPPY JOSE

Food that has a natural "come and get it" approachable look tops the list in appetite attraction. Although chef prepared perfect food has its audience, the appeal of relaxed, homey and familiar food has more connection to most. 

The imperfect, unkempt presentation of this dish is its strong point. The fact that the filling overshoots the buns gives it a high score on the drool-o-meter. This is my Philippine-Hispanic version of the American sloppy Joe. I cooked it Filipino style, based on a popular bread filling called giniling which simply means minced (meat). It is sautéed minced pork with tomato sauce, potatoes and raisins. 

PATATAS BRAVAS

Potatoes although eaten as a staple to bulk up meals, can also be a astand alone dish. In itself, it already has a lot of taste. 

Patatas bravas is a staple tapas dish which consists of fried potato wedges served with a spicy (hence the name) tomato based dip. The name literally means fierce potatoes. It is also sometimes served with a mayonnaise type dip similar to a seafood dressing but spiked with paprika and cayenne.

LOW FAT MANGO AND LIME FROZEN YOGHURT

As the summer sets in and the sweltering heat come upon us, it is time to once again indulge in our favourite refreshments. Unfortunately, unless it's a glass of iced water you're thinking of, there's always some calories involved. Our local supermarkets usually have special offers for ice creams making it all the more tempting to load up with our cooling but calorific creamy treats. 

TANDOORI STYLE CHICKEN

Indian take-aways are as popular as Chinese takeaways here in the UK. My favourite item on the menu is the tandoori chicken. 

I am always amazed at how Indian style barbecues are grilled in the tandoor (bell shaped clay oven). The intense heat part chars and part cooks the red stained meat and the resulting taste is just incredible. Not a lot of people would have a tandoori oven in their homes but a similarly spiced chicken can be cooked in the barbecue, in the oven or grill. The result, though not the same, is also quite delicious. Now that the barbecue season is on, it certainly is a good flavour to try on you next grilling session.

GRILLED PRAWNS, PEA SHOOT AND NOODLE SALAD

I have a very special post today. I am doing my very first guest post and it's at Chef Dennis at More Than a Mountfull no less.

APPLE CRUMBLE PUDDING IN A MUG

I try to have a bowl of fresh fruits all the time. The thing is, people at home would either eat a lot of it and leave the bowl empty or not eat any and leave a bowl full of over ripe fruits. Bananas are made into banana cake or muffins, apples into pies and soft fruits into fruit sauce. The apples languishing in the bowl this week has been rescued and made into apple crumble puddings and what a treat they proved to be.

BAKED TILAPIA WITH TOASTED GARLIC, LEMON AND PARSLEY

Whole fish: love it or hate it. I belong to the fish loving faction and the sight of a whole fish excites me. I know that some people dislike coming face to face with the food that they eat but that's just because they are not used to it.