funny side up

Expanding spinach beyond the adobo kangkong-esque taste, we tried it the Korean way. Sigeumchi-namul 시금치나물 -- the name of the dish is quite a mouthful to say in Korean to my untrained tongue. However, it really is a great mouthful to eat 😉 My M, upon arriving home from school, went straight to the kitchen, and announced that she's going to skip lunch. But when she saw what's on the table, that plan was altogether cancelled.😜 This one is really easy, no need to turn the stove on, even. Ready a couple of ingredients only and it's good to go. 🍃 Ingredients A pack or 2 spinach 1 garlic crushed, then minced 1 tbsp soy sauce 1 tbsp sesame oil 1 tsbp sesame seeds (toasted or not toasted) chili flakes (optional) nuts (optional) 🍃 Steps Blanch the spinach leaves by soaking them in very hot (boiled) water in a bowl for a few minutes, until soft (about 5 minutes, maybe). Transfer the leaves to cold water to stop the cooking process (going for soft, but not mushy texture). Drain i

Prep Time: 5 mins  🧄 Ingredients 2   tbsp   mayonnaise 1   clove   garlic 1/2   lemon zest salt and pepper to taste 2   tbsp   yoghurt (optional) peri-peri sauce (optional) chili flakes (optional) 🧄  Steps Boil some water. T hinly s lice garlic, then transfer to a strainer. Pour boiled water over the garlic.  Place garlic on the cutting board, add a pinch of sa lt. Crush garlic using the back of a knife, into a paste. Transfer garlic paste to your sauce bowl.  Add the other ingredients. Mix well. Inspired by: https://fussfreeflavours.com/easy-kebab-shop-garlic-sauce-recipe/#Instructions

Truth be told i am not so fond of ripe bananas.  I admitted as much to my kids. But i do show them that i eat it, despite. Must walk the talk especially when they are the involuntary audience to my "healthy food" lectures 😅. Banana cake is an exemption though. The mix of all ingredients is just so right it transports this yellow fruit right smack among my favorite fruits list each time i gobble a piece.  The aroma as it bakes brings back fond memories of my mom preparing this treat. If its up in the menu for the day in my parent's luncheonette... well, ... it was the best time to do a taste test to "help out" in the family business 😜 Prep Time: 15mins Cook Time: 45 mins  🍌 Ingredients 1 3/4 cups all purpose flour (APF) (215g) 1 tsp baking powder (6g) 1 tsp baking soda (6g) 1 tsp salt (6g) 1/2 tsp ground cinnamon (3g) 3/4 cup Brown sugar (150g) 1/2 cup unsalted butter room temperature (113g) 2 eggs large 4 bananas Very ripe mashed about (430g) ( large bananas;

Everyone in the family loves cheesecake. Hands down. ( I'd like to think my Z got it because when I was preggy with her, I craved and indulged on Oh George! New York cheesecake.) So, anyway, one fine grocery day, there was a good promo for cream cheese. Fast-forward to Christmas season, an even finer day it was - we finally got to bake our 1st homemade cheesecake! Steps : Preheat oven at 350F (or 175C). 🥮 Prepare crust :  3 cups (~18 pcs) graham crackers, crushed well 3 tbsp melted butter Pour into mold and press to form crust, start at the center press outward/upward in the edges.  🥮 Prepare filling : 🧀 Whisk together: 1/4 cup all purpose flour 1 cup sour cream     (alternative: 1 cup nestle cream   1 tbsp vinegar) 1 tbsp vanilla 🧀 Fold with spatula: 4 packs cream cheese (8 oz = ~226.79 grams each) 1 + 1.2 cup white sugar 🧀 Add and whisk together: 2/3 cup milk  4 eggs 2 tsp lemon zest 2 tsp orange zest 🧀 Bake for 1 hour at 350F (or 175C). Let cool 3-4 hours in the oven (or r

Still, the egg pie love affair continues.  This time, trying out the burnt style egg pie. It seems that the dark brown burn spots beckon louder to our taste buds, to come eat, ora mismo (well, without burning the tongue!) 😅 Prep Time - 15 mins Cook Time - 65 mins Steps: 🥮 Prepare crust  1 + 1/2 cup all purpose flour 1/2 cup (~113g) cold butter cut into cubes 2 tbsp sugar (brown/white) 🥮 Prepare filling 4 large eggs 1 cup evaporated/fresh milk 3/4 cup condensed milk 1 tsp vanilla 1 tbsp sugar (brown/white) 🥮 Egg wash 1 egg 1 tbsp water 🥮 Bake Middle rack Crust:  220C (425F) - 10 mins. (optional) Pie:     175C - 25mins.            then, 160C - 30 mins            last, 220C - 10 mins for those extra yummy dots of super-tan. ❗ Tip: "Tent" the pie after 30mins baking to avoid burning the pie (if the oven is too small/hot). Use aluminum foil and shape it as a pan cover; loosely and partly cover the pie. Here's our many takes on it... each time, love at first sight.