The first time I used siomai in my pancit, I was in love. It tasted wonderful! Meaty, rich and full of flavour. It’s supposedly a quick dish but since you have to steam the siomai it may take a while. The wait is worth it though. Try this pancit variation!

Ingredients:

Carrots

Onion

Garlic

Pepper

Green Bellpeppers

Calamansi (Calamondin)

Chinese Cabbage

Instant Siomai

Procedures:

1) Steam the siomai and slice in two or three when cooked.

2) Mix spices and vegetables into a wok, put in the siomai.

3) Add in the pansit, mix and season to taste with soy sauce, calamansi and pepper.

I got this recipe from Maangchi Website. She posts recipes on Korean food, and being a fan of korean food since childhood made me want to make my own version at home. She has videos posted up on her site aside from photos which make cooking this dish easier. 

I didn’t have everything on her recipe but I was still able to make something like it.

This is my compromised version, you can go to her website for the original recipe.

Ingredients:

Pork Belly

White Onions

Green Bellpeppers

Garlic

Soysauce

Suger

Honey

Sesame Oil

Carrots

Mushrooms

Procedure:

1) Make “pajori” (green onion salad) - (for my version I made it with the onions itself since I did not have the onion chives)

1. Shred about 3 bunches of green onions to make 5 cups. Soak it in cold water.
2. In a large bowl, combine 1/4 cup soy sauce, 2 tbs hot pepper flakes, 2 ts sugar, 1 tbs sesame seeds, and 1 tbs sesame oil. Set it aside.
3. Drain the shredded green onion.
4. Add the green onion to the bowl and mix it with the sauce. Set aside.

Grill

1. Heat up the grill.
2. Put sesame oil on the hot plate so your pork belly doesn’t stick.
3. Place the pork belly and vegetables to grill.

As for the soybean paste dipping sauce, I did not have the recipe so I didn’t make it, still the barbecue tasted great!

I made my very own cheesecake using Philadelphia’s Cheesecake recipe. This was my first venture into baking and I’ve had quite the beginner’s luck!

The recipe is quick and easy to follow, the ingredients are all available in your local supermarkets too.

You’ll find that along the way, you can make changes in the measurements depending on the amount of cream cheese you have available.

As for me, I only used two eggs with 2 1/2 cream cheese.
Ingredients:

• 1-1/4 cups HONEY MAID Graham Crumbs
•  1/4 cup butter, melted
• 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
•  3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs

Procedure:

1) Mix crumbs and butter; press onto bottom of 9-inch springform pan.

2) Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust

3)Bake 40 to 50 min. at 350°F or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Prep time took me about 30 minutes. It’s best to use a baking pan for cheesecakes so that the end product will look more presentable than I have here. Despite the hard time I had trying to get it out of the container, it was a hit with my family. Go and try it yourselves! :D

Hey guys! Sorry if I’ve been away again, recently I’ve been eating out more than I’ve been cooking so I’ve decided to open up my submit box and give everyone the chance to share their dishes, recipes and restaurant food you enjoyed, so please feel free to send it to my submit box. And if you have any questions don’t hesitate to ask me on my askbox.

Leaving you with a set of korean dishes I devoured at Suga Sushi!

Here’s a really good meal set I tried. It’s a hit with the family. 

Baked Mussels- topped with butter and garlic

Campbell’s Cream of Mushroom Soup- customized and added with green peas and onion chives, then seasoned to taste.

Century Eggs- topped with onion chives

Every ingredient you need can be bought from the grocery store and all you have to do is chop some of the ingredients. Top the mussels with butter and garlic, place them in the oven. Open a can of soup and heat it in the stove, and slice the century eggs. Don’t ever forget to top it with onion chives or you’ll notice that lingering pungent smell and/or taste.

I made a very simple salad today for breakfast!

Just chopped some onions, lettuce, tomatoes, feta cheese, added some bacon and sprinkled it with a Balsamic vinaigrette.

For a quick fix and a healthy munch, you should try this! :D

Welcome! Welcome!

The mad scientist always wanted a cooking show with her sister but so far that hasn’t happened yet. 

So unlike the chefs she reads in magazines and feature articles, she did  not grow up in her grandmother’s kitchen and lalalala. She came to love cooking because it was at first a necessity. Since there was no trusted house-help around, she had to go to the wet market (yes, not the grocery) to buy a weekly stash of fish, meat, poultry, vegetables and fruits. This escalated to cooking for the family on rare occasions when her talented sister could not cook. Since then, she has learned to love the zen in cooking.

The Mad Scientist is no chef, nor has she ever been trained. Everything you’ll see up here is by the guidance of the internet, cookbooks, her sister and by her own concoctions. She is by no means an expert, but really, just a kid finding her way through the kitchen.