Finger Foods

Popping Corn at Home

March 28, 2013 by Nicquee Leave a Comment

One of the summer activities I intended for my girls is getting to know the Disney Princesses. I realized that Alex, my eldest, only knows their names. She can recognize their figurines and other stuffs but she does not know their stories. Boooo, mom! So I got a compilation of these princess stories and I will make Alex watch it.

And what is movie time without munching something? BORING.

I thought watching a movie will be more fun if Alex does the popping corn herself. Of course I will be there to assist her. Alex is such a fast learner, I am confident that she will be able to do it in a breeze. And maybe next time, she will not need my help anymore, she just needs me to buy her the ingredients.

And if you think the setup is done, it is not yet. I am also planning to call the moms of her classmates and invite them over. They can make popcorn together for their movie time! Everyone will surely have a blast! Nevermind the chaos. Oh, this mom is getting so excited already!

That makes two fun summer activities! First, getting to know the princesses and second, learning how to make popcorns! Woohoo!

Filed Under: Finger Foods

Pork Tonkatsu Recipe

November 16, 2012 by Nicquee Leave a Comment

Pork Tonkatsu is one of my staple orders when I eat at Japanese restaurants. I have searched the groceries but I cannot find bottled Tonkatsu sauce. And so when I stumbled upon a Pork Tonkatsu recipe, I knew I must do it.

To date, I have made this twice and it is always a hit!

What you will need

Meat
500g pork steak cut
1pc medium egg, beaten
flour for dredging
bread crumbs for coating

Sauce
8tbsp Del Monte Original Blend Ketchup
4tbsp worcestershire sauce
1/2tbsp ginger, grated
1/2tbsp garlic, minced
2tbsp sugar
2tbsp mirin

What to do

Boil the pork for 15-30 minutes depending on their thickness.

Put the pork in a strainer to remove excess water. Reserve the pork stock for future use.

Heat a deep casserole and fill with oil, enough to deep fry your pork.

Make your assembly line: pork, flour, egg, bread crumbs.

Coat your pork with flour; dip in egg, let excess drip; then coat evenly with bread crumbs.

Deep fry each pork and drain excess oil using a strainer. Make sure that your oil is already hot before putting the pork. If it is not the right temperature, you will notice that the bread crumbs are slightly removed from the pork.

Mix all the ingredients for the sauce in a pan. Cover and simmer over low heat while stirring occasionally for 5-10 minutes.

Cut the pork in strips and serve with Tonkatsu sauce while hot.

* I thought I can only get Mirin from Asian stores, good thing I tried in the nearby grocery. Just ask one of the sales people, they should bring you to their imported stuff.

** You can skip steps 1 and 2. I do it to ensure that my pork is already cooked as soon as their bread crumbs turn golden brown, which is approximately 3-5 minutes only.

*** Alternatively, you can use ready frying mix instead of flour, egg and bread crumbs. I like it better though that way.

**** Double the sauce if you are like me, who sips it.

Filed Under: Finger Foods, Pork Recipe

Kirkland Signature Trail Mix

November 5, 2011 by Nicquee 3 Comments

I had my first encounter with this last May, when my teammate arrived from a business trip in United States. She brought this along with a huge bag of assorted chocolates. Thanks, Leah, for introducing me to this addictive mixed nuts!

After a couple of months, I had this craving for the perfect sweet and salty combination and I cannot get this off my head. For nights, I was looking for people who are in the US, who will be coming home in the next months. I did not care if I have to wait as same thing will happen if I ask those online shops that accepts US pre-order. Thankfully, Ayex’s Ninong Roland was sent there by my previous company for a training. I messaged him over at Facebook and I was so happy he agreed.

The other night, hubby came home with the 4lb pack of this Kirkland Signature Trail Mix. I am solved! To make me more happy, Ninong Roland gave it to me for free! What an early Christmas gift!

Filed Under: Finger Foods, Foreign Delicacies, Pasalubong

Burgoo Cheddar Cheese Fries

September 28, 2011 by Nicquee 1 Comment

A few weeks ago, I had this craving for yummy and expensive food. Hahaha! I guess it happens when one do not go out that often and is mostly stuck at home with home-cooked meals. (I know home-cooked meals can be pricey and expensive too). Enough of the blah blah.

So as the title suggests, we ended up in Burgoo in SM North. And since we have the little girls with us, we have to order something that is kid-friendly.

I love how these potatoes were made. They are not oily and the crispiness it just right. And I can really taste the potato even if it has cheese and bacon. The size and thickness of each fries is very enjoyable too. I just wished they put more cheese.

Both the girls enjoyed it with Ayex finishing almost half of the whole plate.

Filed Under: Finger Foods

MYTHAI Crispy Kangkong

September 4, 2011 by Nicquee 2 Comments

We ate at MYTHAI a few weekends ago. It was my first to eat at a Thai restaurant and I enjoyed the food. Not to mention that the ambiance of MYTHAI The Block is really cozy. I love their cabinets which have a leather-finish outside!

I always enjoy crispy kangkong (river spinach). Wherever we go, this appetizer is always served with a mayo dip, ketchup-mayo or garlic-mayo. It is always a hit for its chicharon-like texture but a healthier option. In MYTHAI, it is served with a one-of-a-kind vinegar mixture. It was different from what I got used to but I loved it!