tag:blogger.com,1999:blog-42798565778299950242024-03-18T20:39:50.776-07:00Food and LifeLearn how to cook and save moneycindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-4279856577829995024.post-2174071904798557322011-11-23T06:35:00.001-08:002011-11-30T19:03:42.884-08:00Char Kway Teow<div class="separator" style="clear: both; text-align: center;">
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As I mentioned in many of my blogs that I love all kinds of noodle and pasta. My favorite Malaysian noodle is Char Kway Teow. Every time I go to a Malaysian restaurant, this is one of things I order... It is a must!! I wish to visit Malaysia one day and eat this dish. This is my version Char Kway Teow from my kitchen:<br />
<br />
1 pack of flat Rice Noodle<br />
1/2lb of medium size shrimps<br />
1/2lb ground pork<br />
1/2lb of calamari<br />
1 medium onion <br />
3 Eggs<br />
Bean sprout <br />
Chives (can be substituted w/ green onion)<br />
<br />
<u>Balacan Sauce</u><br />
1 cup of sambal olek<br />
2 tablespoon of shortening (substitute w/ butter or peanut oil)<br />
1 teaspoon of shrimp paste<br />
1 teaspoon sugar (adjust to your taste)<br />
1/2 teaspoon of garlic paste <br />
salt + pepper<br />
Pan fry these ingredients<br />
<br />
<u>Kway Teow Sauce</u><br />
4 tablespoon of Balacan sauce (adjust to your taste)<br />
6 tablespoon of Dark thick soy sauce (I used Thai brand and mushroom flavor)<br />
1/2 cup of Soy sauce<br />
1 teaspoon of chicken bouillon <br />
1 teaspoon of sesame oil<br />
<br />
Cook the flat noodle in a boiling water and season it with salt. When it's ready, let leave it on a cool water until they are ready to be fried.<br />
<br />
On a wok fry the onion with vegetable oil until golden brown and then add the ground pork, season it w/ salt + pepper.<br />
Take it out and place it on a plate.<br />
<br />
Using the same wok, add shortening and let it melt and add the ground beef. Then add the Kway Teow sauce and let it boil. Add the cooked noodle and let mix them well. Add eggs and mix them together. Let everything cook for a bit, then add shrimps and calamari. Then add some been sprouts ( I used green mustard) and chives ( I used green onions). Add some salt, pepper and ajinomoto to taste. Let it cook for another 1-2mins then it's ready to serve.<br />
<br />
Enjoy!!<br />
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<tr><td class="tr-caption" style="text-align: center;">Cut it into small sizes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Left over Balacan</td></tr>
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<br />cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-44025490020557963622011-11-22T19:01:00.001-08:002011-11-22T19:20:46.831-08:00Ensalada Rusa (mixed veggies w/ Peruvian Mayo)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YcPmCIDt-o9fXRpSty6SJoksqExmgizW3s32IJ9yafnHCTAQ2vpkug24ntj1XTKAioRTpRDphAlHRmtTdvySCPu3JGlCJlB38hpH6Zsy78J8iNs1EktE_07OqYoeWQo6-1jdjYhoJXA/s1600/DSC04081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YcPmCIDt-o9fXRpSty6SJoksqExmgizW3s32IJ9yafnHCTAQ2vpkug24ntj1XTKAioRTpRDphAlHRmtTdvySCPu3JGlCJlB38hpH6Zsy78J8iNs1EktE_07OqYoeWQo6-1jdjYhoJXA/s400/DSC04081.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I couldn't find my beats so I didn't use it</td></tr>
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This is one of favorite Peruvian salad. It's so easy and quick to make yet the taste it's unbelievably amazing. I could eat this every single day if I can...hahaha but anyways, here's my recipe given by my mother in law:<br />
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2 cups of frozen mixed vegetables (peas, carrot, string beans, corn and Lima beans)<br />
1 cup of beats in a can (optional)<br />
1/2 cup of <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZU36KsOFz7aSW6_Xt9ggRD4T8q4Ns3mTVsjre1hNsBTVWD4tawkg3wOenv8PEjiCskWrIZ6NUZGjGquzVl-AaRj7Ym7kX-JmMP9mQKK6tST7VsTlLC-3-7iBQNQOsNoaUDUc8YJ5W5B0/s1600-h/fot_mayonesa2.jpg">Alacena Mayonesa</a> (it must be the Peruvian mayo)<br />
salt + pepper to taste<br />
<br />
Boil the frozen vegetables and let it cool.<br />
Cut the beats into small dices<br />
Mix everything together in a bowl.<br />
Preferably serve it cool<br />
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Happy Cooking!!<br />
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<br />cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com1tag:blogger.com,1999:blog-4279856577829995024.post-63896767247689560052011-11-22T18:11:00.001-08:002011-11-22T19:18:31.025-08:00Pollo Al horno ( Grill Chicken)<div class="separator" style="clear: both; text-align: center;">
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The name of this dish is Pollo Al horno or grill chicken, however it's actually cooked in a different way. My mother in law gave me this recipe and I have been cooking it forever because it's so simple and D-Licious!!!!! When she first showed me how to make this dish, I was surprised because of the way she cooked it. She doesn't put it in the stove's oven nor the grill, interestingly she cooked it inside the microwave. Oh my Gosh...how weird!!! So I asked my mother in law while we were in Peru, why using a microwave when you have an oven?? Her answer was, it's actually cheaper cooking with microwave here in Peru than using the kitchen's oven and it's faster. I guess it is true...but I was curious how this dish will come out when cooking inside the kitchen's oven. So, i tried it but the end result was very dry and it was just not as good as the way she did it using the microwave. I found it much more hassled using the stove's oven than the microwave. Ever since, I have been making this dish using my microwave. It's easier and less work..right??<br />
Here's my mother in law's recipe:<br />
<br />
4 legs of chicken (use a medium size of chicken preferably, cut chicken's meat in the middle so it will cook faster and evenly) <br />
<br />
<br />
On a bowl mix these ingredients below:<br />
5 tablespoon thick dark soy sauce (I have mushroom flavor)<br />
1/2 teaspoon of soy bean paste <br />
1/4 teaspoon of cumin<br />
1 teaspoon of aji panca (adjust to taste)<br />
1 teaspoon of garlic paste<br />
1/4 teaspoon of paprika<br />
1 teaspoon of sugar <br />
approx 1/4 cup of Pisco (any liquor)<br />
approx 1/4 cup of pepsi<br />
1/2 teaspoon of chicken bouillon powder<br />
salt + pepper to taste<br />
a dash of ajinomoto<br />
<br />
<br />
Marinate the chickens with the mixture above for about 15mins<br />
Before putting them inside the microwave, some butter and place it on the top of the chicken.<br />
Don't forget to cover the bowl with the microwave's cover, otherwise you'll have a huge mess inside the microwave.<br />
Cook it for 4 mins and the take out the microwave, turn the chicken to the other side, then cook it for another 4mins, and turn it again for another 2 mins and again for another 2 mins until they are well cooked.<br />
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Pretty easy right?????<br />
We normally serve this with <a href="http://dailyrecipe-cindymarsella.blogspot.com/2011/11/ensalada-rusa-mixed-veggies-w-peruvian.html">Ensalada Rusa</a> (mixed vegetable with mayo), this salad serve well with these chicken. Try it!!<br />
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Enjoyy!!<br />
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<br />cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com2tag:blogger.com,1999:blog-4279856577829995024.post-57694103150856320652011-11-22T18:05:00.000-08:002011-11-22T18:05:16.088-08:00Baked Gnocchi with portobello mushrooms & shrimps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRvMkajQvlOA7EejdtGeiD2e9llFfsoRL5Y4Pze96HMQjjvZWWYjmy38mtPgUIvRDHmaOJUzw1z_xf7C4bUXxWH3T447bdlo9X_z3pkK87Lpe5TaTsNX76SvUZ93mpkUXJxy9fK1rh2g/s1600/DSC04047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRvMkajQvlOA7EejdtGeiD2e9llFfsoRL5Y4Pze96HMQjjvZWWYjmy38mtPgUIvRDHmaOJUzw1z_xf7C4bUXxWH3T447bdlo9X_z3pkK87Lpe5TaTsNX76SvUZ93mpkUXJxy9fK1rh2g/s400/DSC04047.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRkvHeawqtl96NWz6RlBA4qqt_mvilC_0qrexTLGWRAw2w92XViNpyDON3l_vycrc8xAF3oBy3LzYByOU3gbDqEvF_oD22exce64cRyfCKxu0c501mH61wlkzs8m3eGKEvaybxiPXbkQ/s1600/DSC04050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRkvHeawqtl96NWz6RlBA4qqt_mvilC_0qrexTLGWRAw2w92XViNpyDON3l_vycrc8xAF3oBy3LzYByOU3gbDqEvF_oD22exce64cRyfCKxu0c501mH61wlkzs8m3eGKEvaybxiPXbkQ/s320/DSC04050.JPG" width="320" /></a></div>I made homemade gnocchi a week ago and of course you need to eat them with a sauce. I decided to try making a baked gnocchi with portobello mushrooms, shrimps and red bell peppers. I saw a picture on the internet, it looked so delicious. I tried looking for a recipe but I couldn't find any, so I what da heck...let me create my own recipe. Btw, if you don't feel like making your own gnocchi, you can always buy them at the grocery store. I never try it but you'll never know until you try it right?? Here is my recipe:<br />
<br />
<a href="http://dailyrecipe-cindymarsella.blogspot.com/2011/11/homemade-gnocchi.html">Homemade gnocchi </a>for two portions<br />
10pcs of shrimps<br />
2 of portobello mushrooms<br />
1/4 of red bell pepper<br />
1 teaspoon of garlic<br />
1/4 cup of white wine<br />
1/4 cup of chicken stock<br />
2 splashes of carnation milk (heavy cream you want it more creamy or fresh milk less creamy)<br />
some parsley <br />
olive oil<br />
1/2 tablespoon of butter<br />
red crushed pepper<br />
3 slices of cooked ham<br />
1 cup of mozzarella<br />
1/4 cup of Romano<br />
1/4 cup of Parmesan<br />
salt + pepper to taste<br />
<br />
Cook garlic with olive oil and add red crushed pepper (optional) and portobello mushroom, immediately add the white wine and chicken stock. Reduce it to half. Then add red bell pepper. Let it cook for 2 mins, then add shrimp and cook it for 2 mins only. Just before turning off the heat, add milk and some butter (that's about a minute, then turn off heat). When the stove is off, add parsley leaves.<br />
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In your casserole, you have the gnocchi in it, add the sauce inside and stir well.<br />
Next top it with some cheeses ( grated mozzarella, romano & Parmesan).<br />
Add 3 slices of cook ham and cut them into 1 inch long.<br />
<br />
Cover it with aluminum foil and throw it in the oven for about 10mins and take it out again take off the foil and put it back until the cheeses start to browning (another 5-7mins) 350F.<br />
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Good Luck :)cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-14056727417596747652011-11-16T09:13:00.000-08:002011-11-16T09:13:42.986-08:00Homemade Gnocchi<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6suBfw3XQFuH07fvCQgSQqNv7PRcT9hyjvoghHhKTEF7NdXf-1fWCJCegDdsmG-nDmfh7sncE2971AW3mQaexLjvKCm0KQDucLyoHRSemb3hgt8x6fAnwIl4hsd626Noz37MTcHaxe0Y/s1600/DSC04039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6suBfw3XQFuH07fvCQgSQqNv7PRcT9hyjvoghHhKTEF7NdXf-1fWCJCegDdsmG-nDmfh7sncE2971AW3mQaexLjvKCm0KQDucLyoHRSemb3hgt8x6fAnwIl4hsd626Noz37MTcHaxe0Y/s400/DSC04039.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked gnocchi</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bake gnocchi with shrimp</td></tr>
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</div>I made Gnocchi two days ago. It was awesome and I ate so much that I couldn't even breath. Gnocchi is basically a mixture of flour and potato. Pretty simple ingredients but you need to get messy to make this beautiful gnocchi. I made with white sauce with shrimp bake gnocchi but you can put any type of sauce such as pesto, alfredo or marinara. Here's my recipe on how to make homemade gnocchi.<br />
<br />
3 boiled medium to large potatoes <br />
2 2/3 - 3 cups of all purpose flour<br />
1 egg yolk<br />
2 teaspoon of salt<br />
1 1/2 teaspoon of white pepper<br />
1 teaspoon of nutmeg<br />
<br />
Mashed the boiled potatoes, on a large bowl, add all the ingredients and mix well. It will turn to a dough. Flatten the dough 1/4 inch with a rolling pin. Cut the dough into a long strips with approx 1/2 inch width. <br />
Then, cut the strips, into smaller pieces about 1/2 inch long and 1/2 width or according to your bite size preference. Now, with fork roll the small pieces dough to make the gnocchi prints. <br />
<br />
Cook the gnocchi on a boiling season water with salt. When they start to float, then they're cook.<br />
I hope my explanation make some senses...Good Luck.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Roll it</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELewLPd2O7mE5-vBPbV3HDYs-AFw56-qMtEmeHUDLMdXLcHmkgO2Q9F7QLxfVSeID9zBm0syGuKzd6hdPn91KMjDUd0EqZx3zSFBekUjc2A1FD3riV47bnkai2u7V-l2Me5xmcwii_mY/s1600/DSC04035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELewLPd2O7mE5-vBPbV3HDYs-AFw56-qMtEmeHUDLMdXLcHmkgO2Q9F7QLxfVSeID9zBm0syGuKzd6hdPn91KMjDUd0EqZx3zSFBekUjc2A1FD3riV47bnkai2u7V-l2Me5xmcwii_mY/s320/DSC04035.JPG" width="320" /></a></div>cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com2tag:blogger.com,1999:blog-4279856577829995024.post-63427008936689665412011-11-16T08:30:00.000-08:002011-11-17T10:14:23.498-08:00Homemade baguette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyFZiIY2gzJ_UV8-9chwADNT2O17jePSvVVzwpABZCrU7GWWWHn_CgHGQd-QxDzo1oZZUavgDxgQRq1NG6HC6_D05KKnOpGz9c4Zkh8u80oJxbVO5Ahdp7bUWOvFV-i-xAbXysgBxeo4/s1600/DSC04019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyFZiIY2gzJ_UV8-9chwADNT2O17jePSvVVzwpABZCrU7GWWWHn_CgHGQd-QxDzo1oZZUavgDxgQRq1NG6HC6_D05KKnOpGz9c4Zkh8u80oJxbVO5Ahdp7bUWOvFV-i-xAbXysgBxeo4/s400/DSC04019.JPG" width="400" /></a></div>I love baking baguettes and eating them too. When my husband and I took a trip to Paris, we practically ate baguette all day long. While in Paris, we saw the Parisians carried baguette in their brown bags every where they go. When we were at sacre coeur, we saw a lot of the Parisian, picnic out with their baguette, cheese and wine. It's so cool and they are incredibly D-licious. Foods in Paris are so expensive, so if you are going to have a fancy breakfast every day in Paris..., it's not worth it. Before you head out to your tour, stop by at a bakery and pick up a baguette. In Paris, you can find two bakeries in every block. They sell really great pastries...I love Paris. I am not really crazy about their food, but I am insane for their pastries. And baguette is on of the best bread out there. I pretty much eat them with anything, from Ham & cheese to butter & jelly. My husband loves eating his pasta with a piece of baguette. Here's my easy baguette recipe. I do it with bread machine, but if you don't have one, then you just do the old style. <br />
<br />
1 cup of luke water<br />
1/2 teaspoon of yeast <br />
1 tablespoon of sugar<br />
1 teaspoon of kosher salt<br />
Let it sit for 10mins for proof then add:<br />
1 tablespoon of olive oil <br />
approx 2 1/2 - 2/3 cups of bread flour<br />
<br />
1 egg yolk whisked with 1 tablespoon of water for brushing on the top.<br />
<br />
Since, I used my bread machine, it does the mixing and kneading. Basically, I waited until it finished kneading, then I took it out from the bread machine and placed it on a bowl. (I covered my bowl and the dough with olive oil generously, because I don't want to have a dry skin while waiting for the dough to rise.) If you like crust skin, then do not put olive oil. I don't really like crusty skin, so that's why I put a lot of olive oil. <br />
<br />
Wait about 1 hour approx on 85F for the dough to rise. If you live on a colder area, then try to put the dough inside an oven, put a boil water inside the oven and close the oven, so the warm temperature from the water won't escape. OR, you can preheat your oven to 200F for about 3-4mins, then turn it off, then let the dough sit inside the oven.<br />
After the dough has risen, then shape it (you can use corn meal or bread flour to help with shaping) and put in the baking sheet.<br />
Let it rise again for about 3-4 hrs (depending on your home temperature, if your home is below 85F, you can repeat the procedure above) Once the dough has doubled it size, cut the dough diagonal or straight on it's skin (don't cut it too deep). After cutting, let it sit for 10mins, then brush it with egg yolk and then you may bake it. Preheat your oven to 350F, and bake it for about 10-15mins, depending on your oven. After 10mins, I advisedly to check constantly. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyWqGQ_mdhs5lTgkq0E7TZTyP-n0b23VaqQPeeEId1Rk5t4vpHW5zTUp4Wve4xXVKt-WtJG3zw7Zm7plmimlHpc-YeYPUtxi5e6Ni8znymh5jhkVsSZQAY4D7AZJFEupQBMOPzYlYiow/s1600/DSC03912.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyWqGQ_mdhs5lTgkq0E7TZTyP-n0b23VaqQPeeEId1Rk5t4vpHW5zTUp4Wve4xXVKt-WtJG3zw7Zm7plmimlHpc-YeYPUtxi5e6Ni8znymh5jhkVsSZQAY4D7AZJFEupQBMOPzYlYiow/s400/DSC03912.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before going inside the oven</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCT-DR4OLFMFPZSwGEkvVziuz64rTHKmepdztiDSY4m-wZVYrqZQqIiICttwTf4NCrXHY4_P9MjhVvq-QgI4otXxFTyx6afAnyrNzA9d6RHLSL3Wj4hYHH1qYEwy15xwYrcwnrLiXEts/s1600/DSC03921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCT-DR4OLFMFPZSwGEkvVziuz64rTHKmepdztiDSY4m-wZVYrqZQqIiICttwTf4NCrXHY4_P9MjhVvq-QgI4otXxFTyx6afAnyrNzA9d6RHLSL3Wj4hYHH1qYEwy15xwYrcwnrLiXEts/s400/DSC03921.JPG" width="265" /></a></div><br />
Good Luck!!!cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com1tag:blogger.com,1999:blog-4279856577829995024.post-88435667002562650982011-11-15T09:06:00.000-08:002011-11-17T10:15:55.944-08:00Adobo de Chancho con Camote (Pork adobo and sweet potato)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvgjoVDJlZqkmAL2hyIrs6lyIRvYVNsBadYKU4-uaYGsQbqGnL7-xJkqd9Kcvf2hnGYldcRUd6OSiZvIBwq_saDH-8wLEeii8H4Vwj1_2j1eAG5Rn7pyfCM6eCx2KBTrsxCkBB-C6Lek/s1600/DSC03963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvgjoVDJlZqkmAL2hyIrs6lyIRvYVNsBadYKU4-uaYGsQbqGnL7-xJkqd9Kcvf2hnGYldcRUd6OSiZvIBwq_saDH-8wLEeii8H4Vwj1_2j1eAG5Rn7pyfCM6eCx2KBTrsxCkBB-C6Lek/s400/DSC03963.JPG" width="400" /></a></div>This is one of my husband's favorite dish and I happened to like it too. We normally eat this with boiled sweet potato. The pork has a little kick of spice to it, so the sweet potato kinda tranquilizes it. I mean, I like spicy, so for me, it kills the spicy taste. However, my husband doesn't really like spicy food...soo this works for. (hahaha but I made this spicier than normal.) I'm sharing the recipe with y'll.<br />
<br />
1.5 lbs pork chops<br />
1/4 teaspoon of cumin<br />
1/4 teaspoon of oregano<br />
1 tablespoon of aji panca (depending your taste)<br />
3 tablespoon of red wine vinegar<br />
1/2 teaspoon of garlic<br />
1/4 salt + pepper<br />
Mix all the ingredient together and marinate with the pork for 8hrs or overnight it for better taste. Put it inside the refrigerator.<br />
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</div><br />
The next day..,<br />
3 tablespoon of vegetable oil<br />
3/4 red onion small diced<br />
1 tablespoon of garlic<br />
fry all until golden brown.<br />
<br />
add<br />
1/4 teaspoon of oregano<br />
1 pork cube bouillon<br />
1/4 teaspoon of cumin<br />
2 tablespoon of aji panca (I like mine spicy)<br />
a splash of red wine vinegar<br />
Let it shimmer for 3 mins <br />
<br />
Then add<br />
marinated pork<br />
<br />
Add a dash of ajinomoto<br />
<br />
Cook it with lid close until they are ready. <br />
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</a></div> For the sweet potato:<br />
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</a></div> boil water and add 1 teaspoon full of sugar<br />
boil the sweet potato until it is soft.<br />
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</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzakE22UUKo1f9frq201K96qW9HSU4ctrhsindaiEeC9ygd2pYEwufC6aygqAEq5m3K2GwGNwWHvfLgJRqpVB3Vk8tEHfBbD6qw1whj6TgCgE71OHjMzI1xMr_f5ZScL01AdE5vv5Bas/s1600/DSC03957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzakE22UUKo1f9frq201K96qW9HSU4ctrhsindaiEeC9ygd2pYEwufC6aygqAEq5m3K2GwGNwWHvfLgJRqpVB3Vk8tEHfBbD6qw1whj6TgCgE71OHjMzI1xMr_f5ZScL01AdE5vv5Bas/s320/DSC03957.JPG" width="320" /></a></div>cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com1tag:blogger.com,1999:blog-4279856577829995024.post-36496759206431406072011-11-15T08:08:00.000-08:002011-11-15T08:08:58.839-08:00Pollo Al Sillao Peruano (Chicken soy sauce)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqmFxgbeHGM_kuORMGJozpxRnPByIyz0nnJBL1VL504vqbAqGdzmMe6G5nCUXXuzKXe43TCTzAIVDMc-Zq063XfDyEQduGCkFieL0hkJoQYLiFiF6hxeZv7kzwNxzECsYMlgxEsOL8rE/s1600/DSC03907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqmFxgbeHGM_kuORMGJozpxRnPByIyz0nnJBL1VL504vqbAqGdzmMe6G5nCUXXuzKXe43TCTzAIVDMc-Zq063XfDyEQduGCkFieL0hkJoQYLiFiF6hxeZv7kzwNxzECsYMlgxEsOL8rE/s400/DSC03907.JPG" width="400" /></a></div>This is a very simple dish to make. I remembered my hubbie made this when we started to date...hahaha...so if my hubbie can cook this, then everyone else should be able to cook this too. =) My husband's great grandfather was originally from China. My hubbie's abuela (grandma) cooked really good Chinese food too. My mother-in-law taught me how to cook this dish. Here's the recipe given by my suegra:<br />
<br />
4 pieces of chicken <br />
2 cloves of garlic<br />
1/4 inch of ginger<br />
1 level teaspoon of sugar<br />
a pinch of cumin<br />
a splash of pisco<br />
1/2 teaspoon of soy bean paste<br />
3 tablespoon of soy sauce<br />
1/2 teaspoon of chicken powder bouillon <br />
3 spring onions<br />
3/4 of cucumber<br />
ajinomoto + salt + pepper to taste<br />
2 tablespoon of vegetable oil for frying<br />
<br />
On a pan, fry the chickens with vegetable oil for 5mins each sides.<br />
Take the chicken out from the pan, fry garlic & ginger, then add pisco. Add 4 tablespoon of water, soy sauce, soy bean paste, cumin, sugar and chicken bouillon. Add the chicken. Let it cook with the lid close.<br />
3 mins before turning off the heat, add cucumber and spring onions.<br />
Ready to serve!!<br />
<br />
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Enjoy...cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com1tag:blogger.com,1999:blog-4279856577829995024.post-20309421931909801642011-11-09T07:10:00.000-08:002011-11-09T07:10:21.954-08:00Cup Cheese Noodle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPiDbn5TBXlDRjVytsOsqPfiQvldQmBc2bysGovrm7rd1zI7DxSe9kkwFhmD697G-gEgH4lccxmxbkdoljy-3q9NHnggJErGmAb3-gFxVpCR2903Vqs-xEk4Lf4wmgE76wEwjYiyTFIs/s1600/DSC03877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPiDbn5TBXlDRjVytsOsqPfiQvldQmBc2bysGovrm7rd1zI7DxSe9kkwFhmD697G-gEgH4lccxmxbkdoljy-3q9NHnggJErGmAb3-gFxVpCR2903Vqs-xEk4Lf4wmgE76wEwjYiyTFIs/s400/DSC03877.JPG" width="400" /></a></div>Cup cheese noodle can be eaten as a breakfast or snack. It's so good that you'll be wanting more and more. It's so simple to make. I made some spaghetti yesterday and had left over some noodles. So... I decided to make some cup cheese noodles. You can actually put anything for the filling...it'll all up to you....it's awesome right??<br />
Here's what you need,<br />
8 cup cake sheets<br />
cup cake baking pan<br />
PAM spraying<br />
200 grams cooked spaghetti noodles<br />
3 slices of ham (cut 1/2 inch)<br />
2 tomatoes (diced)<br />
1 spring onion/parsley<br />
3 eggs<br />
2 cups of mozzarella cheese (depending how cheese you want)<br />
white pepper<br />
salt<br />
garlic powder<br />
Japanese red pepper "Ichimi Togarashi" (you can use others)<br />
<br />
Put a tablespoon of olive oil on the noodles and mix it.<br />
add salt + olive oil on the tomato and ham.<br />
<br />
Mix eggs, salt, white pepper, garlic powder and red pepper on a cup.<br />
Place cupcake sheet on the baking pan and spray it with PAM.<br />
<br />
Place this in order:<br />
1. noodles<br />
2. ham<br />
3. tomato<br />
4. spring onions/parsley<br />
5. add more noodle noodle<br />
6. cheese<br />
7. egg<br />
<br />
<br />
Bake it for 12-15mins on 300F<br />
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Enjoy them...!!cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com1tag:blogger.com,1999:blog-4279856577829995024.post-39956075991642879522011-11-08T08:02:00.000-08:002011-11-08T08:02:07.239-08:00Italian Meatball & Spaghetti with Marinara sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjYf1BWumxGNA9BBrJ3jj6B7hd7GAb4_fRuUPZ4kyqcTHMULqL3wamJvJzhvTe4WFuuOJRulchhEtA-KG-qMvpJSFypfa0JBw-iyeCY1TOIebbALhtvsvgLPSBmQx61u31vU98Nt3yf4/s1600/DSC03853.JPG" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSzRkuLX9u_UlkaWG15cgSdLChuji8SBtKF7SlPB9VuVYFlSNXYIOsTI67lGJLpuogIEdKeQEAjIJioqIrWvPZB1pz35i6gKdZD6lU_LjjW02h27peRfZlYy_5eNFI8stNCNV3EE4-nM/s1600/DSC03851.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSzRkuLX9u_UlkaWG15cgSdLChuji8SBtKF7SlPB9VuVYFlSNXYIOsTI67lGJLpuogIEdKeQEAjIJioqIrWvPZB1pz35i6gKdZD6lU_LjjW02h27peRfZlYy_5eNFI8stNCNV3EE4-nM/s400/DSC03851.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjYf1BWumxGNA9BBrJ3jj6B7hd7GAb4_fRuUPZ4kyqcTHMULqL3wamJvJzhvTe4WFuuOJRulchhEtA-KG-qMvpJSFypfa0JBw-iyeCY1TOIebbALhtvsvgLPSBmQx61u31vU98Nt3yf4/s1600/DSC03853.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjYf1BWumxGNA9BBrJ3jj6B7hd7GAb4_fRuUPZ4kyqcTHMULqL3wamJvJzhvTe4WFuuOJRulchhEtA-KG-qMvpJSFypfa0JBw-iyeCY1TOIebbALhtvsvgLPSBmQx61u31vU98Nt3yf4/s400/DSC03853.JPG" width="400" /></a></div>I am not really a fan of tomato sauce, but meatball is my lover... Yesterday I made some tomato sauce and I fell in love with it. It was just perfect... normally when I made tomato sauce I put a lot of dried ingredients and I used bottle tomato sauce. As a result, I think the dried ingredients over power the tomato sauce. It tasted too strong and sour...I don't...It just doesn't taste good at all. But this time, I thought I might just skip all those dried ingredients and keep it fresh. In fact I used the car tomato sauce with no ingredients at all. Seriously...when I tried it... It wasss D-licious!! :)<br />
Here goes my recipe:<br />
<br />
1 1/2lb of ground beef<br />
1 egg<br />
1 teaspoon of garlic<br />
2 tablespoon of small diced/grated onion<br />
homemade bread crumbs (if you don't have, just buy any commercial brand)<br />
1 1/2 tablespoon of carnation milk<br />
5-6 fresh basil leaves<br />
1 tablespoon of olive oil<br />
1/2 cup of Parmesan cheese<br />
salt + pepper<br />
Mix all the ingredients then add the ground beef + basil leaves at the end<br />
<br />
On a pan add 2-3 tablespoon of olive oil<br />
cook the meatball for about 3-4 mins on each sides<br />
<br />
SAUCE:<br />
With the same pan and oil fry<br />
1/2 cup of small diced onion<br />
1 teaspoon of garlic<br />
3 strips of bacon<br />
1/2 cup of dry red wine (if you are cooking with wine, please...please...use wine that you will drink)<br />
1/2 of beef bouillon cube<br />
Let the wine reduce, then add 1 can of tomato sauce<br />
(choose a nice Italian product of tomato sauce)<br />
Add the meatballs <br />
Let it cook for 1hr and 30mins in a very low heat.<br />
Close the lid 3/4 of the way, stir it once awhile<br />
Turn of the hit and add fresh basil leaves (4 leaves)<br />
salt + pepper to taste<br />
<br />
On a big Pot, boil water and add kosher salt<br />
Cook the spaghetti<br />
<br />
don't forget to add your cheese on the top!! <br />
<br />
Try this at your kitchen... This is insanely D-licious!! <br />
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</a></div>cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com1tag:blogger.com,1999:blog-4279856577829995024.post-76176274840550204112011-11-08T07:08:00.000-08:002011-11-08T07:08:53.740-08:00Rica Roa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTHKOBhnOo2R4U-F5FwvaBTc3KpkMJUOgpuI-zJzBe1pAuIIWrPk-6Ohw57W-YmV00v6WmCPAvLNYejVEU8bUqMmTcvv_IGmxI-KPd6fL7SrCWYnQHQB7KrNkCe01VoqGdYMTs-gwbm4/s1600/DSC03750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTHKOBhnOo2R4U-F5FwvaBTc3KpkMJUOgpuI-zJzBe1pAuIIWrPk-6Ohw57W-YmV00v6WmCPAvLNYejVEU8bUqMmTcvv_IGmxI-KPd6fL7SrCWYnQHQB7KrNkCe01VoqGdYMTs-gwbm4/s400/DSC03750.JPG" width="400" /></a></div>This is definitely one of my favorite food from my home town. It is smoked fish and it's called Garfish. You can only find this smoked fish in Manado. When I went back this summer, I was able to bring some here in the states. I couldn't leave without it.... here's how I make my rica roa.... <br />
<br />
3/4 cup of crushed roa<br />
1 big onion<br />
2 clove garlic<br />
6 bird's eye chili<br />
1/2 inch ginger<br />
1 medium tomato (you can knife chop it)<br />
blend everything together on your food processor.<br />
<br />
Fry the roa for about 5 mins. Take it out.<br />
On another pan, fry all the ingredients with vegetable oil until they are caramelized and browned. Add 1 teaspoon of sugar. Then add 1 tablespoon of Kecap Manis ABC (Sweet soy sauce). Stir for 30mins and add the roa. Let it all cook for another 1mins. Then take it out and ready to serve.<br />
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Enjoy! cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com1tag:blogger.com,1999:blog-4279856577829995024.post-79760217088783440142011-11-07T18:42:00.000-08:002011-11-08T11:12:00.249-08:00Homemade Pizza with lots of topping + cheeses<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6ojzUXBcjozGLiIX8KdZ39CG48N08R_ZnEwCyGMtpVM3bkvf1M-S4fhFXt2IoWk-P3S8TCJ8pCml1YMCeEN5QK7eMUTJzMdcD5ZnpsCmWlmDOgQu9aWnwXmoiPJOQ8EMbsUv8d1T5Y4/s1600/DSC03816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6ojzUXBcjozGLiIX8KdZ39CG48N08R_ZnEwCyGMtpVM3bkvf1M-S4fhFXt2IoWk-P3S8TCJ8pCml1YMCeEN5QK7eMUTJzMdcD5ZnpsCmWlmDOgQu9aWnwXmoiPJOQ8EMbsUv8d1T5Y4/s400/DSC03816.JPG" width="400" /></a></div>I like to make my own pizza because I could put whatever topping I want with a fraction of the cost from buying out side. This time I am making my weekend fatty pizza...yeah that's right fatty!! I think I deserve it because I had been working really hard this week...right?? Also, I need to reward my hubbie for working and studying so hard. :) Yeah, we'll need to reward ourselves once in awhile. Anyways, here is my homemade with lots of toppings and cheeses :) <br />
<br />
Dough<br />
1 1/2 cup of warm water<br />
1 teaspoon of sugar<br />
2 teaspoon of salt<br />
2 Tablespoons of olive oil <br />
3 1/2 cups of bread flour (it's important to use bread flour in order to produce crispy crust)<br />
<br />
I used bread machine to do my dough, I put the ingredients in this order inside the machine.<br />
Let it rise for approximately 4-6 hours.<br />
<br />
Sauce<br />
1 crush tomato can sauce ( it needs to have a thick consistency)<br />
1 tablespoon of melted butter<br />
1 teaspoon of sugar to taste (if the tomato is sour then add a little more sugar)<br />
a pinch of salt + pepper <br />
Mix the butter and sauce together and refrigerated (it needs to be cold) <br />
<br />
Toppings<br />
Mozzarella cheese<br />
Parmesan cheese (for the very top)<br />
Tomato<br />
red onions<br />
can mushroom ( my hubbie loves this)<br />
Portobello mushroom ( I love this)<br />
Cook Ham<br />
*bacon (fry first, this is a must for your topping)<br />
peparoni<br />
<br />
Before shaping, preheat your oven to 400F<br />
Shaping and baking the dough method:<br />
1. spread olive oil on the baking sheet or baking pie<br />
2. Spread olive oil on your hands and take out the dough, let it adsorb the oil.<br />
3. Use a rolling pin to get shape you want (a pie or rectangle)<br />
4. to create crust: tuck the dough's edge inside the baking sheet (towards the baking sheet)<br />
5. Lift the pie and spread some corn meal<br />
6. with a fork, stab the whole pie with the fork (to get rid of the gas and when you bake it doesn't puff up)<br />
7. Let it sit for 10mins<br />
8. brush the pie with olive oil (this will give you a crispy crust)<br />
9. Pop inside the oven for 4 mins<br />
10. Turn the pie over so that the bottom will cook too <br />
11. 4 mins later, take the dough out<br />
12, take out the sauce & cheeses from the refrigerator <br />
13. use a spoon and scoop out the sauce. Pour on the pie evenly but leave out the crust<br />
14. add Italian herb + pizza seasoning <br />
15. add mozzarella cheese<br />
16. add all the wet ingredients: all vegetables<br />
17. add mozzarella cheese<br />
18. add bacon + ham<br />
19. add mozzarella cheese<br />
20. add peperoni <br />
21. add mozzarella cheese<br />
22. add Parmesan cheese<br />
23. drizzle some olive oil on the topping<br />
24. brush the crust with olive oil<br />
25. pop inside the oven for 9-10mins in 400F<br />
26. after 9-10mins passed, watch it carefully!!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWieBnRNDD-i2yiVS97PpirdgneSUWvsWe0T3mNy_zH8wh73vTR33AIhyphenhyphent5cVWqO0Vwx99L-Y6m7hpG9Nd_KAY4KjRMxxsDYbBWmGdo05c1KJkHgtph64vrbM4TrTFyqe0fKgBIJ4coU/s1600/IMAG0011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWieBnRNDD-i2yiVS97PpirdgneSUWvsWe0T3mNy_zH8wh73vTR33AIhyphenhyphent5cVWqO0Vwx99L-Y6m7hpG9Nd_KAY4KjRMxxsDYbBWmGdo05c1KJkHgtph64vrbM4TrTFyqe0fKgBIJ4coU/s320/IMAG0011.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">serve it with this peppers... :)</td></tr>
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Enjoy your pizza!! It's delicious...cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-9583668180926213092011-11-03T15:40:00.000-07:002011-11-03T15:40:51.456-07:00Salchipapa (Potato w/ hotdog & egg)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-lPExG0heUlmBBNbGor0Ik-UBjGGoZIz8plsbPubpy7hZz4CB_LcdEyfuDcTwn4IyeloV0oFwCF6SGxLvI9E0iai5BgHzR1aTmS_rE94xH-hhOvPvw7U1CKJybuGjdCalBqWjr9Jii0/s1600/DSC03733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-lPExG0heUlmBBNbGor0Ik-UBjGGoZIz8plsbPubpy7hZz4CB_LcdEyfuDcTwn4IyeloV0oFwCF6SGxLvI9E0iai5BgHzR1aTmS_rE94xH-hhOvPvw7U1CKJybuGjdCalBqWjr9Jii0/s400/DSC03733.JPG" width="400" /></a></div><br />
Well... my husband and I were watching a famous international chef, his name is Gaston Acurio. He made Salchipapa and interestingly he added fried eggs. Normally when we eat Salchipapa it only comes with potato, sausages and/or hotdog. In Peru, you can find Salchipapa on a street vendor. It's so popular there but we have never seen anyone prepares it with an egg. So my hubbie asked me if I can make some that night...hahahaha... it looked soo darn good though. We were salivating while watching Chef Gaston Acurio preparing the food....yummiee. You can find the movie here:<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/cx6ISlmIvsM?feature=player_embedded' frameborder='0'></iframe></div><br />
So, after I finished watching, I went to my kitchen and start experimenting. Here's what you need to make this simple dish.<br />
1 large potato<br />
2 hot dogs<br />
1 egg<br />
vegetable oil<br />
First fry the potato and add salt, fry the hot dogs and the egg (sunnyside up).<br />
Break the egg apart.<br />
<br />
sauce:<br />
Mayo (we like to use Peruvian <a href="http://www.grocerycouponnetwork.com/foodproducts/products.php?Id=20839">Alacena Mayo</a>...it's so good. We normally buy a lot from Peru or sometimes my hubbie's relatives bring some)<br />
Mustard<br />
Ketchup<br />
<br />
Garnish it with Oregano<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFOTEiqbIobM7rGyJDJMuVR6IwqUlEI-oBAmNctqO4eKYbTEcnLYGcvoonjsVSdlOHz2khQoxY3zxnX80Z1c9bYaH8MwEMS8eSVQIQx0MPqQcIYpmPM-7p7WGk5TxU0im5Xoy2wqDjGk/s1600/DSC03725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFOTEiqbIobM7rGyJDJMuVR6IwqUlEI-oBAmNctqO4eKYbTEcnLYGcvoonjsVSdlOHz2khQoxY3zxnX80Z1c9bYaH8MwEMS8eSVQIQx0MPqQcIYpmPM-7p7WGk5TxU0im5Xoy2wqDjGk/s320/DSC03725.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92iUO4TbSUtXCdKsQnE69cmIch-jcnnF9BqPvej2ywec8ChHBduAOTRHClomrpk7T4spTloT61oDwxhM6Vd20HYXPdSIWSfhzmokcllwIXj7Zt5ljzJx69IC9M9ExdU4ofd9Swv2tC_w/s1600/DSC03727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92iUO4TbSUtXCdKsQnE69cmIch-jcnnF9BqPvej2ywec8ChHBduAOTRHClomrpk7T4spTloT61oDwxhM6Vd20HYXPdSIWSfhzmokcllwIXj7Zt5ljzJx69IC9M9ExdU4ofd9Swv2tC_w/s320/DSC03727.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggeMmNUYVAio2J3wsM63wIlJtUVNPV4vffpPm83fO0BynpCqKLiLNdMxXDB0LAUMaPQehSZiJIyX76Vf-__lDMh1tUdrq_GtlSvYVkZlLCxUVRgWrgNr-qMsXNgXnDx8_1uuCLbgz8apg/s1600/DSC03735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggeMmNUYVAio2J3wsM63wIlJtUVNPV4vffpPm83fO0BynpCqKLiLNdMxXDB0LAUMaPQehSZiJIyX76Vf-__lDMh1tUdrq_GtlSvYVkZlLCxUVRgWrgNr-qMsXNgXnDx8_1uuCLbgz8apg/s320/DSC03735.JPG" width="320" /></a></div>cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com3tag:blogger.com,1999:blog-4279856577829995024.post-34271271727023557192011-11-03T14:56:00.000-07:002011-11-03T14:56:28.848-07:00Arroz Amarillo con chancho, camote y papa (Yellow rice with pork, sweet potato and potato)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6l3lv93HzZV2c_93VYkkyEdxUrXETGitqTHevsY8nvVqbbzVTKjNpMGcocDcX99L-0HId44b7Kqqp8B7noxAoqOmbjnVSsQPVRZDpfY0Frmlx8lkIdLgSSA1Vhw2m33H249BpDTzOLf8/s1600/DSC03724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6l3lv93HzZV2c_93VYkkyEdxUrXETGitqTHevsY8nvVqbbzVTKjNpMGcocDcX99L-0HId44b7Kqqp8B7noxAoqOmbjnVSsQPVRZDpfY0Frmlx8lkIdLgSSA1Vhw2m33H249BpDTzOLf8/s400/DSC03724.JPG" width="400" /></a></div>I know rice with sweet potato and potato?? It did sound weird for me when I first tried it. But the taste is way different than how it sound. The sweet potato makes the rice a bit sweet but at the same time the pork makes it a really rich flavor. It's really good... Here's the recipe:<br />
<br />
2 cup of rice (I used Thai Jasmine rice, of course that's my favorite but normally you need to use long grain rice)<br />
1/4 cup of peas<br />
1/4 cup of carrots<br />
4 strips of red bell pepper (approx 1/4 of the whole size)<br />
4 strips of green bell pepper (approx 1/4 of the whole size)<br />
1 long Screwpine leaf (optional, I used this for the aroma)<br />
1/4 cup of white whine<br />
1/2 cup of chicken broth<br />
1 tablespoon of tumaric powder<br />
1 tablespoon of garlic<br />
2 tablespoons of small dice red onion<br />
1 teaspoon of papprika<br />
1 cube of pork bouillon<br />
a pinch of cumin<br />
salt + black pepper to taste<br />
<br />
1 medium size sweet potato<br />
1 medium size of potato<br />
<br />
cilantro for topping or garnish (optional)<br />
<br />
3/4 lb of pork belly<br />
3/4 lb of pork's neck <br />
Marinated w/ salt + pepper for 15mins<br />
Then add 1 tablespoon of veg oil and fry each sides approx 7mins, then take it out from the pot. <br />
Turn the heat low and with the same pot add onions and pork bouillon cube. Few second later add garlic (so that it doesn't burn). When the onions the onion and garlic are browning, immediately add white wine and put the heat high. With a wooden spoon get all the brown bits under the pot ( that's where the goods stuff). Then add chicken broth. Then add Turmeric powder, cumin, salt, pepper and paprika. Let it shimmer. The liquid should reduce to half. Then add the rice. Add 2 cups of water and a screwpine leaf. Stir for a minute, then add pork. Stir again, then add peas, carrot and bell peppers. Cover it then when the water has reduced, time for steaming then add sweet potato & potato. Reduce the heat to very low. Keep the pot's lid close all time. Open only when you want to check. Let the rice and all potatoes cook.<br />
<br />
We like to eat this with salsa criolla.<br />
Here's my version: <br />
1 small Red onion thinly sliced <br />
5 bird eye's chili <br />
a handful of cilantro<br />
2 lemon <br />
<br />
1 tablespoon of used oil<br />
salt + pepper to taste<br />
<br />
Enjoy!!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6QWEuuV7MDWLWWIb1-oaaukfFqOvB6VHdcTMs1KX6Qz9vbvdiZ0ww489WHfUpdJJgyCfSy9w6UCr1a0-GNOdsT5fsWryPJNftzpgyWGcjtggwB1vCEO26dc9kfQA4hs2DFviDhPu0Nek/s1600/DSC03705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6QWEuuV7MDWLWWIb1-oaaukfFqOvB6VHdcTMs1KX6Qz9vbvdiZ0ww489WHfUpdJJgyCfSy9w6UCr1a0-GNOdsT5fsWryPJNftzpgyWGcjtggwB1vCEO26dc9kfQA4hs2DFviDhPu0Nek/s320/DSC03705.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marinate w/ salt + pepper</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXZOI3ip3PoO-PwsFHpnDLa-za5HhfvOkKcjhtxyApqwcOWMeqqvQrMIVARISsQouXjBVn7Z_DQZrOunwVfLgdw24fxUGDWoh5T7K_JGEI9JXR7rXohH3hNrZrxbkt9IW0MBJTxpqVwM/s1600/DSC03706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXZOI3ip3PoO-PwsFHpnDLa-za5HhfvOkKcjhtxyApqwcOWMeqqvQrMIVARISsQouXjBVn7Z_DQZrOunwVfLgdw24fxUGDWoh5T7K_JGEI9JXR7rXohH3hNrZrxbkt9IW0MBJTxpqVwM/s320/DSC03706.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxe7aZFURGls0Jxayl-isoGdoNDim-zsqinzubiUOaOvOinJ5ft7iBUH26E-Y_dUR35y_Lii3dsMTSkneHiGceOHG566Pgw6n8Unl3Bl7u0CBBIqG16aCF9MSNA-t1LzOxcU0o_DJsdaY/s1600/DSC03707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxe7aZFURGls0Jxayl-isoGdoNDim-zsqinzubiUOaOvOinJ5ft7iBUH26E-Y_dUR35y_Lii3dsMTSkneHiGceOHG566Pgw6n8Unl3Bl7u0CBBIqG16aCF9MSNA-t1LzOxcU0o_DJsdaY/s320/DSC03707.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let it fry</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXAEbdl8QXo6o6P5jeyMZLiVnvS6lYT10TYJTJIFjZ0ItXhpPDBFIJ0zWoVGUzthScmwk30v8bEIGRy8RzRpEQT9FOjsWZzlFFsRWXQIBusL66czxot1QFUXAnbc5fGh8ahR56xFYe3A/s1600/DSC03708.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXAEbdl8QXo6o6P5jeyMZLiVnvS6lYT10TYJTJIFjZ0ItXhpPDBFIJ0zWoVGUzthScmwk30v8bEIGRy8RzRpEQT9FOjsWZzlFFsRWXQIBusL66czxot1QFUXAnbc5fGh8ahR56xFYe3A/s320/DSC03708.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetables</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUBZbxHzerjdbrTX1h4NyMg63OV7-7Tzwxa5b-sn3CA901cDOr9_0kRuZ3DdaZXXaW4UEqnUQxLyB47B16x13HsF9fAzmDj5R3_wECvbLpgLeBdiKtSkitZ2xcGHO80VbMylrFqTtCpc/s1600/DSC03709.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUBZbxHzerjdbrTX1h4NyMg63OV7-7Tzwxa5b-sn3CA901cDOr9_0kRuZ3DdaZXXaW4UEqnUQxLyB47B16x13HsF9fAzmDj5R3_wECvbLpgLeBdiKtSkitZ2xcGHO80VbMylrFqTtCpc/s320/DSC03709.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Time to turn to the other side</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZTkCWU3JWBYGhg0BkmK4hYobVuY8ELQKquEx30Ee4AQrc6QKHWqsPpyp7BJo3tTxBKLHLP18w2JlmOigGMM33RosPEFElZaEgQt6qkuwAGYtE-W27W3m8njTRzodCYQFjNRa10bXqJs/s1600/DSC03711.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZTkCWU3JWBYGhg0BkmK4hYobVuY8ELQKquEx30Ee4AQrc6QKHWqsPpyp7BJo3tTxBKLHLP18w2JlmOigGMM33RosPEFElZaEgQt6qkuwAGYtE-W27W3m8njTRzodCYQFjNRa10bXqJs/s320/DSC03711.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take them out and put them aside</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8RpMVxHv5E4wS0SkOeXbvBjZx4FVNvk0zhNQpQpPBO3ReOb5840_T9za6XrF48_0COZ-iS2KTD2T9BQoV2Z_oBz5eKHx6szfdxZnTD5IwJ2tI78kruRhjc-W03GbERE20eKZzb02rXQ/s1600/DSC03712.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8RpMVxHv5E4wS0SkOeXbvBjZx4FVNvk0zhNQpQpPBO3ReOb5840_T9za6XrF48_0COZ-iS2KTD2T9BQoV2Z_oBz5eKHx6szfdxZnTD5IwJ2tI78kruRhjc-W03GbERE20eKZzb02rXQ/s320/DSC03712.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use the same pot + oil add the onions</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOu2Z67w94zRX9Ag-4ULhHqSMFsQCf_WtlRe9_i9Ucb_e81Hq71wO2BV2LhNZY6GuTWpJVYkRyaSuXuNcM4Rpiz7SDP3Pkm_6PBO9KoxN7XBg49h7C_j-M5x5uWgrMThMp61MVLA9EL9E/s1600/DSC03713.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOu2Z67w94zRX9Ag-4ULhHqSMFsQCf_WtlRe9_i9Ucb_e81Hq71wO2BV2LhNZY6GuTWpJVYkRyaSuXuNcM4Rpiz7SDP3Pkm_6PBO9KoxN7XBg49h7C_j-M5x5uWgrMThMp61MVLA9EL9E/s320/DSC03713.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add wine</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoTjji9b6yFNEfzI_ItVvbaQlnvfiDyVLlSaFBP_gQIAgUdXR8JRvyMKGa0q-wUA47n309iixsgqVVxFJKtJYE_Ppchb3fEHug4ijYWwqjRl7J48RVbLNvkNEA_XY6qneEMiSLX8BOG8/s1600/DSC03714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoTjji9b6yFNEfzI_ItVvbaQlnvfiDyVLlSaFBP_gQIAgUdXR8JRvyMKGa0q-wUA47n309iixsgqVVxFJKtJYE_Ppchb3fEHug4ijYWwqjRl7J48RVbLNvkNEA_XY6qneEMiSLX8BOG8/s320/DSC03714.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Time to add the wine</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnIeosl1hmCOYDZZBi27qHvxXYNn3dL064vC7mH8IiMCKJ1Btzd7rumTrlkjBD_o0mtAt089lux33CewnvxIFSQIp8iZd6lOXG1YxiexryuK4bnue4h9R_K5Vj67u2PM-oaE6s_Hg_pw/s1600/DSC03715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnIeosl1hmCOYDZZBi27qHvxXYNn3dL064vC7mH8IiMCKJ1Btzd7rumTrlkjBD_o0mtAt089lux33CewnvxIFSQIp8iZd6lOXG1YxiexryuK4bnue4h9R_K5Vj67u2PM-oaE6s_Hg_pw/s320/DSC03715.JPG" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOd92VFnhZHYhX94ClpYH_iKroa3o4sFoxba1WvvANlhzGeOtjvjD31TC4E3esJ2S42-SjIgvPx1OYJ_vwC84Xib7vv58ehQilNi7zd8a6dS7Jy4H5S9wFLA8DsXlCfmrkamqGQhYqTKI/s1600/DSC03716.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOd92VFnhZHYhX94ClpYH_iKroa3o4sFoxba1WvvANlhzGeOtjvjD31TC4E3esJ2S42-SjIgvPx1OYJ_vwC84Xib7vv58ehQilNi7zd8a6dS7Jy4H5S9wFLA8DsXlCfmrkamqGQhYqTKI/s320/DSC03716.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Water has evaporate</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwORV2vmtfWnLyFk9NjjEQ1J0XkDU2Bli-PJb86oyQUSLqTjlDIAHWn6B7oTuajSn_hDScqou8rRHqWS03_Hfw-MDP0VIg_hDYAOHV1kbsMbMJwW361QRhmi7DTshT_isIrVGgResaQUw/s1600/DSC03718.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwORV2vmtfWnLyFk9NjjEQ1J0XkDU2Bli-PJb86oyQUSLqTjlDIAHWn6B7oTuajSn_hDScqou8rRHqWS03_Hfw-MDP0VIg_hDYAOHV1kbsMbMJwW361QRhmi7DTshT_isIrVGgResaQUw/s320/DSC03718.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Time to add all the potatoes</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZ-HBBwK87B5VSA3JB55xKqjTE_Jva8BWiPEi_U4lNf0DUXREe5XCHGLfYHUjFLRFcsJceyU7Crl_v2eOhKRHT_qJqvVMypZfQeoNTOkT-QVRjTtm-gPCEp3wtfiphHiv2GT44vOkF1o/s1600/DSC03719.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZ-HBBwK87B5VSA3JB55xKqjTE_Jva8BWiPEi_U4lNf0DUXREe5XCHGLfYHUjFLRFcsJceyU7Crl_v2eOhKRHT_qJqvVMypZfQeoNTOkT-QVRjTtm-gPCEp3wtfiphHiv2GT44vOkF1o/s320/DSC03719.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check if the rice + potatoes are cook</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOHRRODrbbP40BIDfuHVEq2NKEJrNqSZN5wfUP2lwZGxIgx0mHj0idsQuJ-JL78YTEniXIZ8pI7MuqIKekrpvPL1qnYwvs2lCmQZnKW0rOcX4wKA5zovRbxxbL8ofX4KpDJkiIWD4nVQ/s1600/DSC03720.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOHRRODrbbP40BIDfuHVEq2NKEJrNqSZN5wfUP2lwZGxIgx0mHj0idsQuJ-JL78YTEniXIZ8pI7MuqIKekrpvPL1qnYwvs2lCmQZnKW0rOcX4wKA5zovRbxxbL8ofX4KpDJkiIWD4nVQ/s320/DSC03720.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salsa Criolla</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCqXA-qgjVFSSoybmWxezyu3qs29wYQUmcjKinhfJhc9zMpfOAhRmiOgHN8pUGcv-0Miem7Wj3UQ_GtG1ZiPvN6igmLgcLdWhw_ddYVqc64E0Aqa-CarP_rvLmo3Y5CVZ4lwvRw_dj5A/s1600/DSC03723.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCqXA-qgjVFSSoybmWxezyu3qs29wYQUmcjKinhfJhc9zMpfOAhRmiOgHN8pUGcv-0Miem7Wj3UQ_GtG1ZiPvN6igmLgcLdWhw_ddYVqc64E0Aqa-CarP_rvLmo3Y5CVZ4lwvRw_dj5A/s320/DSC03723.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to serve</td></tr>
</tbody></table>Happy Cooking :)cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-82650058669620339522011-11-01T13:41:00.000-07:002011-11-01T13:41:11.657-07:00Acar Timun ( Carrot and cucumber pickle)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttd8BOGMHwbt9c2albu7fiPdRso_xyML3POzk9f3ZELDnKQ_oHPr_uj-kMXmR3aPUfwfvhvkFuPmTQV0IoZcL9M06B3-pYIwDYai0_qhuIpTGeWkMuRmIZ-Up1plkpCHnj5iljX8O_U4/s1600/acar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttd8BOGMHwbt9c2albu7fiPdRso_xyML3POzk9f3ZELDnKQ_oHPr_uj-kMXmR3aPUfwfvhvkFuPmTQV0IoZcL9M06B3-pYIwDYai0_qhuIpTGeWkMuRmIZ-Up1plkpCHnj5iljX8O_U4/s640/acar.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7SaZUYfZCT89kleJ-g-NreiHxVt-ucBTDu-SiQKEOnk20pYKq9mScccG7oB-7DBGe-hiQzfZGSYqYEq1AE51iArlfge5I9oPCihLoBNmwpSOHu0vib0aSv8rikD5OfvxMMyqA5_zimA/s1600/DSC03662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>I always have this in my refrigerator because I found this to be a good companion with my noodle dishes and others. When I was living in Manado, Indonesia, there was one restaurant called Mie Medan, they had the best fried noodle around the city. Every time I go back to Manado, I have to go there and eat their noodle...delicious!! They also have the best Acar Timun and it's for free... ohh mann...I'm salivating just writing about it. When I went back to Indonesia this year, we ate outside a lot; we tried different kinds of fried rice, noodles and etc. They always serve with Acar timun, so when I came back here, I decided to make my own. Here is my recipe:<br />
<br />
3 carrots<br />
1 cucumber (seedless)<br />
3 pcs of Shallot<br />
10 pcs of bird's eye chili (they are small chili)<br />
2 cups of white vinegar<br />
1 cup of water<br />
3 tablespoon of sugar<br />
salt to taste<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3M0_HM-h3IEeHh88MA-rwuTKNBqZLi9gl2q7wPR2Zq-nmUvttWhjuweR7G957NAmET1NjWq0td_QzTThs2q550h4iZWI6lBMqBnYUvX8w_CJeGTN8L_ISkzCo8Sk3Z5ITkwrrjUbfWo/s1600/DSC03661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3M0_HM-h3IEeHh88MA-rwuTKNBqZLi9gl2q7wPR2Zq-nmUvttWhjuweR7G957NAmET1NjWq0td_QzTThs2q550h4iZWI6lBMqBnYUvX8w_CJeGTN8L_ISkzCo8Sk3Z5ITkwrrjUbfWo/s320/DSC03661.JPG" width="320" /></a></div><br />
Cut the carrot and unpeeled & seedless cucumber into small dices<br />
Thinly slice shallots<br />
On a cup mix 1/2 cup of Hot water with sugar (so it will dissolve easily)<br />
On a container add vinegar and dissolve water with sugar and the remaining cold water. Then add salt, stir for a bit. Then add carrot, cucumber, shallot and chili.<br />
<br />
Put the container inside the refrigerator for a couple of hours before serving.<br />
You should always keep this inside the fridge. They can last for a long time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7SaZUYfZCT89kleJ-g-NreiHxVt-ucBTDu-SiQKEOnk20pYKq9mScccG7oB-7DBGe-hiQzfZGSYqYEq1AE51iArlfge5I9oPCihLoBNmwpSOHu0vib0aSv8rikD5OfvxMMyqA5_zimA/s1600/DSC03662.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7SaZUYfZCT89kleJ-g-NreiHxVt-ucBTDu-SiQKEOnk20pYKq9mScccG7oB-7DBGe-hiQzfZGSYqYEq1AE51iArlfge5I9oPCihLoBNmwpSOHu0vib0aSv8rikD5OfvxMMyqA5_zimA/s320/DSC03662.JPG" width="320" /></a></div><br />
Enjoy!cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com2tag:blogger.com,1999:blog-4279856577829995024.post-16491633796842203472011-11-01T13:02:00.000-07:002011-11-22T19:27:15.050-08:00Shrimp Scampi with Thin Spaghetti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqUHQyXOzRHs3OgMcSUjcKCLiJd6nVOO_Szbq_Z5eHUVuFPjFhbBowmhyiOS9z4dL-FcHZSFukRe2flUEdm7xvdTkLIg12nXnWy8248moGZ0uYS2bGOxjOYLI0MyaQ4wggFpdmKS0dso/s1600/DSC03704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqUHQyXOzRHs3OgMcSUjcKCLiJd6nVOO_Szbq_Z5eHUVuFPjFhbBowmhyiOS9z4dL-FcHZSFukRe2flUEdm7xvdTkLIg12nXnWy8248moGZ0uYS2bGOxjOYLI0MyaQ4wggFpdmKS0dso/s400/DSC03704.JPG" width="400" /></a></div>
I was craving for a Shrimp Scampi last night...but it was kinda too late to have dinner, so I was like...aaalright.... I'll make it for lunch. At 2:00am I was awaken, my body was all itching... I want to scream...so I got up and took my allergy medication. Seriously... I am going insane with my allergy. I can't take it anymore...!!! So anyways, when I got up, I wished that it was already time to wake up and I don't have to go back to sleep anymore. Awkwardly, I was still thinking about shrimp scampi... mayynn...!! At last, lunch time is here...aaaahhh It was maaaaddd good....!! hahahahaa<br />
I am satisfied :) happy and full.<br />
Here's the recipe, I thought I should share it with you.<br />
This is an individual size<br />
<br />
5 medium size shrimp<br />
2 slices of bacon <br />
1 portion of pasta<br />
1 teaspoon of garlic ( I like to put extra because I like garlic)<br />
1 tablespoon of butter<br />
1/2 cup of white wine<br />
4 tablespoon of chicken broth (click here for my <a href="http://dailyrecipe-cindymarsella.blogspot.com/2011/11/aji-de-gallina.html">chicken broth</a>)<br />
3 tablespoon of carnation milk<br />
1 tablespoon of olive oil<br />
1 tablespoon of peas<br />
1 tablespoon of small dice carrots<br />
1 tomato (cut it to whatever you like)<br />
1 tablespoon of fresh parsley<br />
some cheese of your choice. ( i used mozzarella, just because i felt like it) <br />
1 tablespoon of lemon juice<br />
some crush red pepper (optional)<br />
<br />
First fry the bacon and set it aside, with the same oil and add a bit of olive oil + butter add garlic. (tip: turn off the heat to avoid garlic getting burn, you want the oil to absorb the garlic flavor).<br />
Add wine and let it shimmer. It should reduce the amount of liquid in your pan.<br />
Add the peas, carrot and tomato, then add shrimps + some chicken broth, then add milk. When the shrimps turn pink, you know they're cook. Add cheese, bacon, crush red pepper and parsley. turn off the heat and add a bit of lemon juice. Then add pasta and mix them together while they are still hot.<br />
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Happy Cooking! :)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0UegULI7f5njOBUqUHDLdVx4Ml_v0naV2oaYso8yEE686cYm229xqw3TMI5HQHmPS2EY6a0ZmP2TCX8KQljWiaWwmFovKZa45wXFFz7g1GkZU3Jl08y5vlHgnC1h_qouzECs2yLrSlA/s1600/DSC03701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0UegULI7f5njOBUqUHDLdVx4Ml_v0naV2oaYso8yEE686cYm229xqw3TMI5HQHmPS2EY6a0ZmP2TCX8KQljWiaWwmFovKZa45wXFFz7g1GkZU3Jl08y5vlHgnC1h_qouzECs2yLrSlA/s320/DSC03701.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6T9654aeN2VhL_SlZOnm2IJKkCvffzyFNwVnkla1VQwZhHIwLsNBaDPJq4Hu0qtP8_zO2pEbG8oa2PVuqir-hb60iacrr0Lr6FxdZk0bV2i_6PsNq56dBh6o-wwzo1FbGrYTM2U405A/s1600/DSC03703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6T9654aeN2VhL_SlZOnm2IJKkCvffzyFNwVnkla1VQwZhHIwLsNBaDPJq4Hu0qtP8_zO2pEbG8oa2PVuqir-hb60iacrr0Lr6FxdZk0bV2i_6PsNq56dBh6o-wwzo1FbGrYTM2U405A/s320/DSC03703.JPG" width="320" /></a></div>cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-38347947500523614302011-11-01T07:38:00.000-07:002011-11-13T09:37:13.925-08:00Korean Kimchi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobE9bdUmBQB9OlNWf5Ff6fnnVZOPso-1zrMMsqscbBy_n2vFy6RfITKNJ-oD8u2hsnuRxQUe8t2nNZKLA-E0EI-eR7x0aWkT-wns274TTnGLJDD-hRAyD2eV40b6M-mjW-a6DlcbEqZM/s1600/DSC03673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobE9bdUmBQB9OlNWf5Ff6fnnVZOPso-1zrMMsqscbBy_n2vFy6RfITKNJ-oD8u2hsnuRxQUe8t2nNZKLA-E0EI-eR7x0aWkT-wns274TTnGLJDD-hRAyD2eV40b6M-mjW-a6DlcbEqZM/s400/DSC03673.JPG" width="400" /></a></div>I just started doing my own Kimchi because it's pretty hard to find a good Korean restaurant around San Antonio, TX. Anyways, mine turned out to be really delicious. You can store this for months and they still taste awesome. Maybe one day I want to try making fried rice kimchi... I'm not sure how it will taste, but I guess it'll be worth of a try, right? Here's how I do my Kimchi.<br />
<br />
I normally add squid on my Kimchi, but I have to prepare it a head of time because it needs time to be fermented<br />
<br />
10 small pieces of clean squids<br />
1/4 cup of kosher salt<br />
Let it ferment inside the refrigerator for a week. <br />
after a week, take it out from the fridge and wash a couple of time.<br />
<br />
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2 lbs of Napa<br />
1 cup of kosher salt<br />
Let it sit for approx 3 hours, you'll see that the Napa will reduce in half <br />
Wash a couple of time to get rid of the the salt<br />
<br />
sauce<br />
1 tablespoon of sweet rice flour<br />
1 teaspoon of sugar<br />
1 cup of water<br />
<br />
boil the sweet rice flour with water, then add sugar. keep stirring.<br />
Put this mixture on a container.<br />
let it cool off, then add these ingredients:<br />
1/2 of cup red hot pepper powder ( add as much as you want)<br />
5 tablespoons of fish sauce<br />
squid (from the recipe above)<br />
a bunch of green onion<br />
a bunch of chives<br />
garlic paste*<br />
1/2 medium onion paste*<br />
1 inch of ginger paste*<br />
blend all together to get a paste<br />
<br />
optional: add some sesame oil and sesame seeds<br />
<br />
Mix everything together, then add the vegetable and mix them all.<br />
<br />
Always keep this refrigerated!!<br />
<br />
Happy Cooking...<br />
<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKq2dwdfAjzHSmpWPIoMKEQQOGFii6sp8aCOEFX9tyiiIDG2iIzLNR1mHBrYurqYWm47jC_0MThs27f-0djNWj2cZZOo1szWVhg0ZK0QOmdIOj-pUL5rbPsB2ePWuo7FrFwfxmj0gaqqU/s1600/DSC03660.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKq2dwdfAjzHSmpWPIoMKEQQOGFii6sp8aCOEFX9tyiiIDG2iIzLNR1mHBrYurqYWm47jC_0MThs27f-0djNWj2cZZOo1szWVhg0ZK0QOmdIOj-pUL5rbPsB2ePWuo7FrFwfxmj0gaqqU/s320/DSC03660.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reduced in size</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrq9w_fsHb0X1XKzwogM_9BhqZVf5eUQkbqLa02Gr0VDgdrijzzPDQOdw1A5QEPlGHkFgTC6j8mxDej9EHNa4zVKEyqdd5In0t6YgbN0H_soNlgFo0xEeJQasuA7BqXxSwoafU0K9FvI/s1600/DSC03674.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrq9w_fsHb0X1XKzwogM_9BhqZVf5eUQkbqLa02Gr0VDgdrijzzPDQOdw1A5QEPlGHkFgTC6j8mxDej9EHNa4zVKEyqdd5In0t6YgbN0H_soNlgFo0xEeJQasuA7BqXxSwoafU0K9FvI/s320/DSC03674.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use it as a side dish</td></tr>
</tbody></table>cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-63286809972493921012011-11-01T05:49:00.000-07:002011-11-01T05:49:25.363-07:00Fried Calamari with sweet and sour sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvulAg7rzVqtHCZMKlmg9EOk4HQYSA14WMD2QYLNJpBH1Ucd3uHIvQt4poVsM6bNXJtuNc8k9qNSEd9Lwgl35dd_-5EWt6i5h-qo0jar-mUqyXYRiLcMVWG4TmiXOjY0sWMlwaJ40W-JY/s1600/DSC03605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvulAg7rzVqtHCZMKlmg9EOk4HQYSA14WMD2QYLNJpBH1Ucd3uHIvQt4poVsM6bNXJtuNc8k9qNSEd9Lwgl35dd_-5EWt6i5h-qo0jar-mUqyXYRiLcMVWG4TmiXOjY0sWMlwaJ40W-JY/s400/DSC03605.JPG" width="398" /></a></div>This dish is sooo delicious. I made this in the weekend and it was gone with a blink of an eye...that's how great it was. :) It was so crunch and with the sauce. aahh...just awesome!! This is how I make my calamari.<br />
<br />
<br />
1 lb of calamari<br />
<br />
creamy coating<br />
2 tablespoon of corn starch<br />
1 egg yolk<br />
a pinch of garlic powder<br />
a pich of powder galangal <br />
salt + pepper<br />
Mix all the ingredients and then add the calamari<br />
<br />
dry coating<br />
3 tablespoon of corn starch<br />
salt + pepper + garlic powder<br />
<br />
Heat up the oil on a pan, take little by little of the calamari and coat it inside the dry coating and fry.<br />
<br />
<br />
Sauce<br />
1/2 cup of ketchup<br />
1 teaspoon of garlic<br />
2 tablespoon of orange juice ( can be replaced w/ pineapple)<br />
1 tablespoon of rice vinegar<br />
1 teaspoon of sugar<br />
1/2 teaspoon of ginger<br />
1 teaspoon of corn starch<br />
salt + pepper<br />
<br />
Enjoy!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGK5mc8K3S1GzB1aipZSTSZ9YccT5pTmiDNhqK3SFFyVxbPTUm0NQvScYaW6-Hbl-oDgTe6d3enSuEuY7Vk1-j4q78_cMt-qrWdymEi7zA7glf_q8goIdnCkPLd68aj-WmWEChtivIuQ/s1600/DSC03602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGK5mc8K3S1GzB1aipZSTSZ9YccT5pTmiDNhqK3SFFyVxbPTUm0NQvScYaW6-Hbl-oDgTe6d3enSuEuY7Vk1-j4q78_cMt-qrWdymEi7zA7glf_q8goIdnCkPLd68aj-WmWEChtivIuQ/s320/DSC03602.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQMvH2CPKrGuy-xy0Se75tuF3QLaINK2GcT50MEGLkOOENNpvuq7HhOFPpiXT-lsKoX6lseY3HWHZ3b8x7RNmPI0FLR6tZz1jmfm8XitbBbKWMId8nBDzDQLVEdVhyphenhyphenWrp3cAqBtCmA2k/s1600/DSC03603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQMvH2CPKrGuy-xy0Se75tuF3QLaINK2GcT50MEGLkOOENNpvuq7HhOFPpiXT-lsKoX6lseY3HWHZ3b8x7RNmPI0FLR6tZz1jmfm8XitbBbKWMId8nBDzDQLVEdVhyphenhyphenWrp3cAqBtCmA2k/s320/DSC03603.JPG" width="320" /></a></div>cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-4603951240965195602011-11-01T05:22:00.000-07:002011-11-01T13:10:52.008-07:00Aji de Gallina<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaXrwgFYkzeMyKf_IyhsOuceP61iGOuT6_ObfUswlmm8iZdi5iDQlCxMCTkioyR76D3s7L1DewDF18_4K2bAw6feE0uQJD-rFdAtEOdtxzBiFLqyBEwNhaYQy4VOKUGPSEYvtp5vg9y8/s1600/DSC03650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaXrwgFYkzeMyKf_IyhsOuceP61iGOuT6_ObfUswlmm8iZdi5iDQlCxMCTkioyR76D3s7L1DewDF18_4K2bAw6feE0uQJD-rFdAtEOdtxzBiFLqyBEwNhaYQy4VOKUGPSEYvtp5vg9y8/s400/DSC03650.JPG" width="400" /></a></div>If you like creamy and nutty, this dish actually has that taste to it. It's delicious and yummie. This food has kick to it so it's not just plain creamy. You need to give it a try. Here's my recipe:<br />
<br />
Ingredients to make chicken broth:<br />
<br />
2 pieces of Chicken breasts<br />
1 Carrot<br />
a bunch of Parslywith stem<br />
1 medium Onion<br />
2 stems of Celery<br />
3 cloves of Garlic<br />
2 pcs of Bay leaves <br />
Powder chicken bouillon<br />
3 cups of water<br />
<br />
Boil everything together and strain the broth for later usage. <br />
Shred chickens and put it aside.<br />
<br />
few pieces of breads <br />
carnation milk<br />
covered bread w/ milk and let it soak until they break down and become creamy.<br />
<br />
2 tablespoon of olive oil<br />
1/2 of medium Red Onion<br />
1 teaspoon of garlic <br />
5 teaspoon of aji amarillo ( you can add more if you like spicy)<br />
1/4 cup of carnation milk<br />
2 cups of chicken broth<br />
a handful of Parmesan cheese<br />
2 tablespoon of walnuts<br />
1 boiled egg<br />
1 boiled potato<br />
<br />
<br />
Fry the onion and garlic until golden brown then add aji amarillo. Add the shredded chicken let it adsorb. Add bread mixture, then chicken broth, then carnation milk. Let it shimmer. Then before turning off the heat add parmesan cheese and walnut.<br />
<br />
Serve it w/ boiled potato & egg and steam rice.<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfwy_vFkgkpuR5_hf2IBzBm4Swx-iAsCwTgihfyiuJEQEY4QGJBsKCUlylwgOiOWai7J4J45BecXPBoKbaKluar3dtdWfiMTg4lD5rVeWPt5lVLxc-tHg1FObTUDgzCL0R94JqASd7Dc/s1600/DSC03619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfwy_vFkgkpuR5_hf2IBzBm4Swx-iAsCwTgihfyiuJEQEY4QGJBsKCUlylwgOiOWai7J4J45BecXPBoKbaKluar3dtdWfiMTg4lD5rVeWPt5lVLxc-tHg1FObTUDgzCL0R94JqASd7Dc/s320/DSC03619.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGJ8eVXSZ7UYAQbVrj3mnX5cl8QTE-6oMmLSuJJHKmDPERBoXzYEjqv5O68_XPsPa51b6Jcgc6UR1wecr9kUOdxVJ5KY-8muVDCKXnNffGygvKyqIg1iJNW6Yka1Nl7O20IKjNjfUxwg/s1600/DSC03628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGJ8eVXSZ7UYAQbVrj3mnX5cl8QTE-6oMmLSuJJHKmDPERBoXzYEjqv5O68_XPsPa51b6Jcgc6UR1wecr9kUOdxVJ5KY-8muVDCKXnNffGygvKyqIg1iJNW6Yka1Nl7O20IKjNjfUxwg/s320/DSC03628.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsWQEz8HLBEvqZgEtcHsBHAsAVnvY6OWprVeBZHr37i695u-AW_cMBa_7egXAERmD1k5HG1BsoL5Enzu11cY5ZYPQ_6V_OCXINdRVsFhLCd1LpFl0hngKHd70SY9XlmWOIRWq8R66lLo/s1600/DSC03642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsWQEz8HLBEvqZgEtcHsBHAsAVnvY6OWprVeBZHr37i695u-AW_cMBa_7egXAERmD1k5HG1BsoL5Enzu11cY5ZYPQ_6V_OCXINdRVsFhLCd1LpFl0hngKHd70SY9XlmWOIRWq8R66lLo/s320/DSC03642.JPG" width="320" /></a></div>cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-38550643265152215032011-10-28T08:48:00.000-07:002011-10-28T08:48:47.435-07:00Spicy Korean fried chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVK378UiMjFfKcuU4L2eOT9ej42whC34cSR2XmQBQTM8O-5K6jrqVMcvuwD9atKhQddaPAFq8c6tyjsKYoSfyBqL4z23rYWRWKvQyHl1IAXyparlmQN5qq8rRbdpxkMiiqIsa02Wp6pNk/s1600/DSC03296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVK378UiMjFfKcuU4L2eOT9ej42whC34cSR2XmQBQTM8O-5K6jrqVMcvuwD9atKhQddaPAFq8c6tyjsKYoSfyBqL4z23rYWRWKvQyHl1IAXyparlmQN5qq8rRbdpxkMiiqIsa02Wp6pNk/s400/DSC03296.JPG" width="400" /></a></div>This is definitely one of my favorite Korean dish. This is really crunch and the sauce is delicious. We like to eat this during the weekend because it's just a great weekend dish.... Love it!! It's pretty simple to make this and the taste it's incredible. Here's my recipe:<br />
<br />
6 pieces of drumstick<br />
marinated with salt + pepper for 30mins<br />
<br />
Coating<br />
1/4 sweet rice flour<br />
1/4 corn starch<br />
1/4 tapioca starch<br />
1 egg<br />
salt + pepper + garlic powder<br />
<br />
Coat these boys and fry them for 10mins. Then let it rest for 5 mins and fry them again for another 10mins. This is how you get the chicken to be really crunchy.<br />
<br />
Sauce<br />
1 tablespoon of vegetable oil <br />
1 teaspoon of garlic<br />
3 tablespoon of ketchup<br />
3 tablespoon of corn syrup<br />
1 teaspoon of rice vinegar<br />
1.5 tablespoon of hot red pepper paste<br />
1 teaspoon of hot red pepper powder<br />
<br />
On another pan fry the garlic and add all the ingredients until it's boiled.<br />
Once the chicken finish frying, transfer them immediately to the sauce pan while the chicken still hot and has a bit of oil. Mix everything together.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZC8-yRkn6BJtfLLuSWsOlTeUETHwTR2nx0W8CnGKYixYSbWL_AopFnSWXGaZSaKP2YvgIubVUmFY6Cyr6Z-XeIsQqjZpJ2WsdKNjRo0qHsS6mO0mYVXI1RN0R5D8xM9eRWg1TpKv2eU/s1600/DSC03294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZC8-yRkn6BJtfLLuSWsOlTeUETHwTR2nx0W8CnGKYixYSbWL_AopFnSWXGaZSaKP2YvgIubVUmFY6Cyr6Z-XeIsQqjZpJ2WsdKNjRo0qHsS6mO0mYVXI1RN0R5D8xM9eRWg1TpKv2eU/s320/DSC03294.JPG" width="320" /></a></div><br />
<br />
Enjoy!!cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-2706344235621912732011-10-27T18:56:00.000-07:002011-11-01T13:42:08.288-07:00House special flat fried noodle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yysl0-b3ByIYaE9GNuFoLfZ7VpT0-0PsTW-oDgsicH7Yh0rwXmlNgAnvTMY3oyy6WHnCuw-q2TfgZ5SRsTf5KHZq0FdhZVd6GGjj6APPLrpGhyphenhyphenodfp8U8INECEGZIUJjOXI0kxlUmCo/s1600/DSC03326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yysl0-b3ByIYaE9GNuFoLfZ7VpT0-0PsTW-oDgsicH7Yh0rwXmlNgAnvTMY3oyy6WHnCuw-q2TfgZ5SRsTf5KHZq0FdhZVd6GGjj6APPLrpGhyphenhyphenodfp8U8INECEGZIUJjOXI0kxlUmCo/s400/DSC03326.JPG" width="400" /></a></div>About two weeks ago when I did my experiment with rice noodle, I decided to make some fried noodle. I mixed with some good and bad ones that's why they looked like small pieces. Who cares, what matter is that I had fun exploring in my kitchen and the fried noodle turned out to be delicious.<br />
Here's my recipe, I hope I remembered all of them. At the time I didn't write down the ingredients. I didn't even start blogging so I just never write down my recipe...that's why my hubbie always tells me why every time your food taste different. I said, I don't know maybe I added something different...lol<br />
When I read or see something online or on TV, I try to do the technique or what ever it is that I feel it will enhance my cooking. That's actually another reason why I never write down my recipe. I always think that I can find things out there that I can apply in my kitchen.<br />
Anyways here it goes:<br />
<br />
1lb of noodle<br />
1/4 of ground meat (i used pork)<br />
1 teaspoon of garlic<br />
1/2 of medium size onion<br />
2 eggs<br />
1/2 cup of soy sauce<br />
3 tablespoons of mushroom soy sauce or Thai dark soy sauce (I used this for the color)<br />
1 tablespoon of sugar (if you like sweeter than add more)<br />
1 tablespoon of rice vinegar<br />
1/2 teaspoon of chicken powder bouillon<br />
some vegetables of your choice ( I used green mustard)<br />
<br />
I think that's all I used. But what I'm trying to say is...., you don't have to copy exactly to this recipe. You should think about it and just be creative. It's actually fun because you're trying new things and maybe inventing new recipes...cool right??<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyjIwSzmyjuggdLQ739GffllLu3a8xYEDbqnfRMp5AD3rVSJHGzqJ2BvZhA05z9JC7n48GKB0zeXzS3gGGCT9rPwqLLvk4o1KyP4j7Ga_v2E-7OgP6GGJo0Nlwov3AP6mUrQRLQ9EuLg/s1600/DSC03321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyjIwSzmyjuggdLQ739GffllLu3a8xYEDbqnfRMp5AD3rVSJHGzqJ2BvZhA05z9JC7n48GKB0zeXzS3gGGCT9rPwqLLvk4o1KyP4j7Ga_v2E-7OgP6GGJo0Nlwov3AP6mUrQRLQ9EuLg/s320/DSC03321.JPG" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG77tRlkvo7CilOCOFaJx3HQrx-gtg4Pxe8Bs4Dek2NYeb4D2PsL6-YaBy7MiRYpSTtSrjjJWNrgKuypaHzRsXOxHPzab3cCo_CBbgiKD4EYdRcG-3eerjV2gUCF53-drwIxjXRMC8acs/s1600/acar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG77tRlkvo7CilOCOFaJx3HQrx-gtg4Pxe8Bs4Dek2NYeb4D2PsL6-YaBy7MiRYpSTtSrjjJWNrgKuypaHzRsXOxHPzab3cCo_CBbgiKD4EYdRcG-3eerjV2gUCF53-drwIxjXRMC8acs/s320/acar.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can serve it w/ <a href="http://dailyrecipe-cindymarsella.blogspot.com/2011/11/acar-timun-carrot-and-cucumber-pickle.html">Acar Timun</a> </td></tr>
</tbody></table><br />
<br />
Enjoy!!cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-51579209621124863142011-10-27T17:41:00.000-07:002011-10-27T17:41:21.599-07:00Lomo Saltado Peruano (Beef stir-fry)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dEauGdL-EHlyXLv3zU15CwhQYYWroCTeIpogDf33yMQVfHO_zA-7RESzPYJrS82wf50t8Yg7cidTOy6RHGTfK__ZnhbS20At4eFK0rJW_HML31JKd-KeuZjS870nvLCKQ_T4lrGuob4/s1600/DSC03601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dEauGdL-EHlyXLv3zU15CwhQYYWroCTeIpogDf33yMQVfHO_zA-7RESzPYJrS82wf50t8Yg7cidTOy6RHGTfK__ZnhbS20At4eFK0rJW_HML31JKd-KeuZjS870nvLCKQ_T4lrGuob4/s400/DSC03601.JPG" width="400" /></a></div>This is another delicious dish from Peru. They called it Lomo saltado and English it means beef stir fry. This is the typical Peruvian food and you'll find this in every Peruvian restaurant. This is actually a very special dish because it's a blend of Asian and Peruvian ingredients. Since the migration of the Chinese and Japanese in the late 19th and early 20th centuries, they brought with them Asian ingredients, cooking techniques and therefore new traditional dishes are being invented. One of them is Lomo saltado which I am going to share you my version that I always cook at home. The main ingredients here is Soy sauce....hope you'll like it.<br />
<br />
1.5 lb of stir fry beef<br />
2 potatoes <br />
4 tablespoon of of soy sauce (I used Mushroom soy sauce, it's bit thicker and darker than regular soy sauce, Also it's not salty has a mushroom flavor.)<br />
1 large red onion (cut wedges)<br />
1 large tomato seedless<br />
a pinch of cumin<br />
1/2 teaspoon chicken powder bouillon<br />
1/2 tablespoon of garlic<br />
1 tablespoon of red wine vinegar<br />
1/2 medium size of bell pepper seedless<br />
1 teaspoon of aji amarillo<br />
1 teaspoon of cinammon<br />
a bunch of cilantro<br />
a dash of ajinomoto<br />
salt + pepper to taste<br />
3 tablespoon of vegetable oil<br />
<br />
Season beef with salt + pepper + 2 tablespoon of soy sauce and let it sit for 30mins <br />
<br />
Fry potatoes with veg oil until golden brown and add salt<br />
<br />
On a wok fry the beef with 3 tablespoon of veg oil. Add Garlic + soy sauce + cumin + pepper + cinnamon + aji amarillo and let it shimmer. Then add red wine vinegar. Then add onion + tomato + bell pepper and let them all cook. Add a bit of water if needed. Add chicken bouillon + ajinomoto. At the end before turning off the heat, add fresh cilantro. Add The french fries on the wok. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2dWUGjeptdAJjbSxLqf0i4qP4rdHxk1zOiUOB6tA2dxSFvwyEGPUadSKcYNrT17GtrnxP9Vh8IWpgStvcXMcQLsNN3dmZbNL25fvzObk1qYNLQ2109JjYCwAxkFceNTQRwhoESCFmU8/s1600/DSC03587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2dWUGjeptdAJjbSxLqf0i4qP4rdHxk1zOiUOB6tA2dxSFvwyEGPUadSKcYNrT17GtrnxP9Vh8IWpgStvcXMcQLsNN3dmZbNL25fvzObk1qYNLQ2109JjYCwAxkFceNTQRwhoESCFmU8/s320/DSC03587.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the ingredients</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWImP4Nr-sgo6DwWIiRYvA_5kcd7n8a7HTsMS2cTFasqZBcw5WeXUN-osX_XJM21eK4SHr_sCFfKdeLHKYz5w7evY6B8JLHpfq2wq1QctlYw21PIn_16NA5zX2T5uEVB-j-bujhIXKT7Q/s1600/DSC03591.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWImP4Nr-sgo6DwWIiRYvA_5kcd7n8a7HTsMS2cTFasqZBcw5WeXUN-osX_XJM21eK4SHr_sCFfKdeLHKYz5w7evY6B8JLHpfq2wq1QctlYw21PIn_16NA5zX2T5uEVB-j-bujhIXKT7Q/s320/DSC03591.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the mushroom soy sauce, it's a chinese product</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJ5rOmrOMAsYSXTpNAig0gpfGBsDCv4HnArMSqlYoblL4umpKdeKWhg5hq6OvDvsw9WRLL-2GQOXi4xPR3EII9jCBUXDugLgndx5vMYZX6g9aq-cwpw2tYtdNLJk9NRruFKMsyyoJdcE/s1600/DSC03588.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJ5rOmrOMAsYSXTpNAig0gpfGBsDCv4HnArMSqlYoblL4umpKdeKWhg5hq6OvDvsw9WRLL-2GQOXi4xPR3EII9jCBUXDugLgndx5vMYZX6g9aq-cwpw2tYtdNLJk9NRruFKMsyyoJdcE/s320/DSC03588.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meat needs to be marinated</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqYGRYXO9VAwTyWwhxWafr5GTMnuIqGjnZRw7Wok_YgvHkTWiZGw9ny59eLxYipG0HhOiWav6f-fdbOttVK3-Z5aIAEsi5LJRFZyyQHqoV6LK7J77_vFdv95uvb78RSoQ_IdBcmk134s/s1600/DSC03589.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqYGRYXO9VAwTyWwhxWafr5GTMnuIqGjnZRw7Wok_YgvHkTWiZGw9ny59eLxYipG0HhOiWav6f-fdbOttVK3-Z5aIAEsi5LJRFZyyQHqoV6LK7J77_vFdv95uvb78RSoQ_IdBcmk134s/s320/DSC03589.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frozen cilantro & bell pepper</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mUCZvCYUTmwN1wa7F6CFd_QHcI20YRFjZ4qJ5h3_BYkKrykekuR5Aq6m2OvXDMqI8awh4Dp9K5xlwlGOkUBndGKxM1_T59kh79VK-Kl7_K22jHmUwpL3rLAK8Nbu55Xjl2Xo5KyX4eo/s1600/DSC03592.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mUCZvCYUTmwN1wa7F6CFd_QHcI20YRFjZ4qJ5h3_BYkKrykekuR5Aq6m2OvXDMqI8awh4Dp9K5xlwlGOkUBndGKxM1_T59kh79VK-Kl7_K22jHmUwpL3rLAK8Nbu55Xjl2Xo5KyX4eo/s320/DSC03592.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frying meat w/ veg oil</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRf14dbSTbInGU1drRr9pezANM6TvDlBBeE7LldCIu5O24uCQLGEwouAF-DZITvHrMIPaQiBel5-_1spiS1_CokMUT14LQvsuclu8tKUrE0qcTx_QILeZBlEjzmNyl7vHJX9AxmbZqkw/s1600/DSC03593.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRf14dbSTbInGU1drRr9pezANM6TvDlBBeE7LldCIu5O24uCQLGEwouAF-DZITvHrMIPaQiBel5-_1spiS1_CokMUT14LQvsuclu8tKUrE0qcTx_QILeZBlEjzmNyl7vHJX9AxmbZqkw/s320/DSC03593.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgX6g5l4C9su5i0WLAGC3uwCf5Ife1OQQiQchG7dxVZ5dYoLD0z9GKMQGH86qjzknRcHCbB64F79RPy1aC1Fwh5occ5tJ7MWVPaN7zR6w9DmkzAORW_JRYG7R9Xvb3eb0l30QSnekjoA/s1600/DSC03595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgX6g5l4C9su5i0WLAGC3uwCf5Ife1OQQiQchG7dxVZ5dYoLD0z9GKMQGH86qjzknRcHCbB64F79RPy1aC1Fwh5occ5tJ7MWVPaN7zR6w9DmkzAORW_JRYG7R9Xvb3eb0l30QSnekjoA/s320/DSC03595.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHN83_44Qe_0Pj3apDzSc00_HdQt8pIRF5T1Rm0UmvNXQdwlu_xoAW8kuqTJgZHAfWVorqU4l12Qv9PRw2jXJJkT0lKR6O4UWaD2855R1IZE6ixn5hyEjMDfFA_WyrCeL1CzdijGkQLg/s1600/DSC03598.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHN83_44Qe_0Pj3apDzSc00_HdQt8pIRF5T1Rm0UmvNXQdwlu_xoAW8kuqTJgZHAfWVorqU4l12Qv9PRw2jXJJkT0lKR6O4UWaD2855R1IZE6ixn5hyEjMDfFA_WyrCeL1CzdijGkQLg/s320/DSC03598.JPG" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyb5KRbLCfgKhsZ0kDKLs8qYkXz6M8XwoYL-7mI8o9ZeW5EuhfyIqbSeDLd-1nhGody-Y7nozQnhDb1w3PajcA2D0Yq4ywDghMtPGBt94bF3jngf51Ar_py8RoU5lFTBjoTBHX2WM5Uc/s1600/DSC03599.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyb5KRbLCfgKhsZ0kDKLs8qYkXz6M8XwoYL-7mI8o9ZeW5EuhfyIqbSeDLd-1nhGody-Y7nozQnhDb1w3PajcA2D0Yq4ywDghMtPGBt94bF3jngf51Ar_py8RoU5lFTBjoTBHX2WM5Uc/s320/DSC03599.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the french fries at the end</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNfKN5KHirgYECQhc2Kd7T2CbTX5EfAsJ9U0fzPQ66uRfnFwVveQWDH5NB_WivJQw_BBiD0h5z8dfdJAgn4M7njyQ9ki9NCaJL9nZrUzeyf5mAyctlCeMg97C1eMq9AxpFj-lCEnH5HA/s1600/DSC03601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNfKN5KHirgYECQhc2Kd7T2CbTX5EfAsJ9U0fzPQ66uRfnFwVveQWDH5NB_WivJQw_BBiD0h5z8dfdJAgn4M7njyQ9ki9NCaJL9nZrUzeyf5mAyctlCeMg97C1eMq9AxpFj-lCEnH5HA/s320/DSC03601.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHN83_44Qe_0Pj3apDzSc00_HdQt8pIRF5T1Rm0UmvNXQdwlu_xoAW8kuqTJgZHAfWVorqU4l12Qv9PRw2jXJJkT0lKR6O4UWaD2855R1IZE6ixn5hyEjMDfFA_WyrCeL1CzdijGkQLg/s1600/DSC03598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Serve this with rice. Enjoy!!cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-79478708905467185392011-10-26T12:28:00.000-07:002011-10-26T12:30:30.354-07:00Korean style tofu side dish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-WZF76FKH1cejrtP77n1arKnueOiLPlgjvUp5LN8U-rVSepYI5rfd5kzGGir13jlkvjtJ1XKIgehIPt4ukOFbEJK1vwpEbkSHowIh8ViHGWUGMX3JrekEuaDNkrTphfEZc2kJ18Gj4w/s1600/DSC03579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-WZF76FKH1cejrtP77n1arKnueOiLPlgjvUp5LN8U-rVSepYI5rfd5kzGGir13jlkvjtJ1XKIgehIPt4ukOFbEJK1vwpEbkSHowIh8ViHGWUGMX3JrekEuaDNkrTphfEZc2kJ18Gj4w/s320/DSC03579.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4x4DHZ_HzxNdQ3IecRGFxBIEkz66Nkgp5EiD7DKhf8RQoRFf_XUKoWpnQcA327DKEnJ5yEDi8wtFz0jR5fsmeSQnOMz8OaNlAK_VUDJsfBd7OPTFO3fzjImQpEonsjW5ycQtM9ETI7o/s1600/DSC03572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4x4DHZ_HzxNdQ3IecRGFxBIEkz66Nkgp5EiD7DKhf8RQoRFf_XUKoWpnQcA327DKEnJ5yEDi8wtFz0jR5fsmeSQnOMz8OaNlAK_VUDJsfBd7OPTFO3fzjImQpEonsjW5ycQtM9ETI7o/s320/DSC03572.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>I just made this dish today for my lunch... I am trying to be a vegetarian for few hours...haahahaha I know that will never happen. I am a meat lover... :)<br />
I don't cook tofu too often because my husband doesn't really eat them. I don't feel like eating these tofu all by myself...lol I'm gonna become obese. This is really delicious though... and I am going to eat this by myself...uughh! I just can't help it.<br />
<br />
Here's my recipe:<br />
1 box tofu (extra firm)<br />
<br />
coating <br />
3 tablespoon corn starch <br />
1 tablespoon bread crumbs (i used my <a href="http://cindyrombot.blogspot.com/2011/10/homemade-bread-crumbs.html">homemade bread crumbs</a>)<br />
<br />
sauce<br />
1 tablespoon honey<br />
1/4 cup of soy sauce<br />
1 tablespoon of sesame oil<br />
1/2 tablespoon of hot red chili pepper paste<br />
1 tablespoon of hot red chili pepper powder (add more if you like spicy)<br />
1 teaspoon of garlic paste<br />
1 tablespoon of rice vinegar<br />
3 tablespoon of water <br />
2 spring onions (1 for garnish)<br />
sesame seeds (garnish)<br />
<br />
Fry the tofu until it's golden brown<br />
<br />
<br />
Mix all the sauce ingredients on a bowl except for the sesame seeds<br />
Add the spring onion at the end<br />
On a pan cook the sauce mixture until it is boiled.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuTMaGMSJ0nZHuaA0-8D3LDcWm8F6k6YFq6sBJJ-CYDClCutPrjk4JQGv03d2ytrbd9kO7CXBqPQ2fwlfSkJnEl6tz2gkyX8dFB_aSia7uQqKKzPzgo_3uOr-zjpR0RSB2fvUt6YCoFY/s1600/DSC03554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuTMaGMSJ0nZHuaA0-8D3LDcWm8F6k6YFq6sBJJ-CYDClCutPrjk4JQGv03d2ytrbd9kO7CXBqPQ2fwlfSkJnEl6tz2gkyX8dFB_aSia7uQqKKzPzgo_3uOr-zjpR0RSB2fvUt6YCoFY/s320/DSC03554.JPG" width="320" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKT7DF1-VD-sIWDwG_pYhRLH8voaiIz19wiVu3GGjHwlF3G_6_n_CCPp2AZa0ghCMW_jIorMxWFmauH097tOthKGjBCTwGfn8Rb-mkGWVQXUJkBlrLBhXmVfoaWIJeumrONyPMIujOhQs/s1600/DSC03555.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKT7DF1-VD-sIWDwG_pYhRLH8voaiIz19wiVu3GGjHwlF3G_6_n_CCPp2AZa0ghCMW_jIorMxWFmauH097tOthKGjBCTwGfn8Rb-mkGWVQXUJkBlrLBhXmVfoaWIJeumrONyPMIujOhQs/s320/DSC03555.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let it sit for 15mins</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tUPBJiOGsJh-Mi7SIjpzVyyTUncLYGYV1FCZ2oaIV4SknXxk_g3WXEM_OxEEIW2h73uxIpFv6InVc0SilQY7quXaHIDYWQc4kJBVRMR3yvzgGDDjcQ0_hDCBWZxzK1wI3ojwtTXlSIk/s1600/DSC03557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tUPBJiOGsJh-Mi7SIjpzVyyTUncLYGYV1FCZ2oaIV4SknXxk_g3WXEM_OxEEIW2h73uxIpFv6InVc0SilQY7quXaHIDYWQc4kJBVRMR3yvzgGDDjcQ0_hDCBWZxzK1wI3ojwtTXlSIk/s320/DSC03557.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mix all the ingredients </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcmvI8vFTHwaDFnUrbLlnWUFxdgOUtrV_AkEa9vlj2KR4P9pII7EK_j0-hZIpidqWAO0B-o8GFznfiQ97aws7x6ifBmfHSxYKsUoq2TYMwhyCzfr-jjIDLNADV4faa2FC2q17-QDYDz0/s1600/DSC03563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcmvI8vFTHwaDFnUrbLlnWUFxdgOUtrV_AkEa9vlj2KR4P9pII7EK_j0-hZIpidqWAO0B-o8GFznfiQ97aws7x6ifBmfHSxYKsUoq2TYMwhyCzfr-jjIDLNADV4faa2FC2q17-QDYDz0/s320/DSC03563.JPG" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JPAki9WHVMHJ6Khp3LFbzn6nFhoJX2KuHC4oEPqBs9Vixt-mdHjTQvRTDzYepqz3jmMWuILR2_kJaDYdkMYj5YISoxpcO-8uAfHNrDnqkNYypWBpqm4s2oeweo6n_kZa7eOCk-36fYY/s1600/DSC03564.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JPAki9WHVMHJ6Khp3LFbzn6nFhoJX2KuHC4oEPqBs9Vixt-mdHjTQvRTDzYepqz3jmMWuILR2_kJaDYdkMYj5YISoxpcO-8uAfHNrDnqkNYypWBpqm4s2oeweo6n_kZa7eOCk-36fYY/s320/DSC03564.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let it shimmer</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5SN2XZEn-1aZ7654Xa1qLUw21e5UR86my1KwImhEWPsE2w8YUHJxQV6CLTP73Bamfzj9lBEM_9EsPineF7MjGM2SuW3TYdwXC0Fp0PujeQvOfac6Ui88jUOv86lJ7ZVTRTMNQb7lWU8/s1600/DSC03568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5SN2XZEn-1aZ7654Xa1qLUw21e5UR86my1KwImhEWPsE2w8YUHJxQV6CLTP73Bamfzj9lBEM_9EsPineF7MjGM2SuW3TYdwXC0Fp0PujeQvOfac6Ui88jUOv86lJ7ZVTRTMNQb7lWU8/s320/DSC03568.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can put your sauce like this or on a side</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMh68nwU_fitd1a38MSq7sCFN5sz0uAY-BW5P_PzRlnr7a-cHuLNlMOsufXC3c4o2EdhQDJty0ThQNqC99g9ld3FrCF8Vfo0SfGGmGz6ioMEBl4EIV1zOg8xYIb1S2cPtxj56qTUV-Wa8/s1600/DSC03574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMh68nwU_fitd1a38MSq7sCFN5sz0uAY-BW5P_PzRlnr7a-cHuLNlMOsufXC3c4o2EdhQDJty0ThQNqC99g9ld3FrCF8Vfo0SfGGmGz6ioMEBl4EIV1zOg8xYIb1S2cPtxj56qTUV-Wa8/s320/DSC03574.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">OR you can mix it all</td></tr>
</tbody></table>Enjoy!cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-1049521738443247242011-10-26T08:57:00.000-07:002011-10-26T08:57:59.708-07:00Homemade Fresh Rice noodle<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKX63OL3kfxcc-lCZGENEqa2PMm-RKVXluN6UG63UJbhDvLe3iL9cEqtzRtVpOuPll_L1G5Y_elr_ExX_w9GbsdizAMyjKtBdwTIdKaKmLFhXeFYly04mhvW1nQyrP0sor3HowTtYHgjQ/s1600/DSC03310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKX63OL3kfxcc-lCZGENEqa2PMm-RKVXluN6UG63UJbhDvLe3iL9cEqtzRtVpOuPll_L1G5Y_elr_ExX_w9GbsdizAMyjKtBdwTIdKaKmLFhXeFYly04mhvW1nQyrP0sor3HowTtYHgjQ/s400/DSC03310.JPG" width="400" /></a></div>I like all kinds of noodles but my #1 favorite is rice noodle. So I have been trying to make my own fresh rice noodle because they don't sell it in San Antonio, TX. When I was living in D.C. there was a Thai supermarket that sells it. Unfortunately I just can't find anywhere in here... it's sucks right?? My only solution is to do my own fresh rice noodle. The first attempt was a disaster..!!! Man, I was going nuts. Every time I made it, they were just too soft and gooey. It was too sticky, I can't even take it off of the Pyrex pie. So I knew something was wrong about the mixture. After so many failure attempt on that day, I decided to give up. Maybe I need to do more research before experimenting. I knew the mixture was wrong, at the time I was using sweet rice flour. After further research about different kinds of flour out there. Man... my mind was going insane! I found out that there were too kinds of rice flours. There were sweet rice flour which has more starch than a regular rice flour. So, there goes my problem... So, the other day I had bought my plain rice flour and I had so much confident that this time it was going to go well. My first attempt, I had the same problem. The noodle was again too soft. I was like battling with the mixture...goshh you had no idea! I was using 3 different kinds of flours which were rice, corn and tapioca. I was in the kitchen for hours trying to adjust the right measurement. At the end I finally think I had the right measurement of each flours. I was using two kinds of pie pans for steaming which were Pyrex and regular pie pan. The pyrex didn't work out so well with my mixture. The end result was still a little bit gooey however the pie pan worked out very well. Finally my mixture came out to how I wanted it...pheww<br />
I guess this is what I love about cooking and baking... it's all about the excitement.<br />
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<br />
My recipe mixture:<br />
<br />
<br />
1 cup of rice flour<br />
2 tablespoon of corn starch<br />
1 tablespoon of tapioca starch<br />
1 1/2 cups of water<br />
1/2 teaspoon of salt<br />
a tablespoon of vegetable oil<br />
<br />
First mix all the ingredients together.<br />
Let it sit for 15mins<br />
using a pie pan, spread some oil<br />
steam it for 6mins<br />
When taking the noodle out, use a plastic spatula and rub it oil prior. <br />
<br />
<br />
You can make all different kinds of noodles such as pad khee mao, pad see ew, kwetiau, and etc.<br />
I'll give you my recipe on my next blog...stay tune!!<br />
<br />
<br />
Good luck!cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0tag:blogger.com,1999:blog-4279856577829995024.post-47144720473449097722011-10-25T14:08:00.000-07:002012-01-04T09:34:47.219-08:00Crema de Huacaina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTWlNc95hpta09-I6LaTQcDX6B50SoIv9fzkICdXrk8GgOnracSwblhg25t9R7_zlskMQSpdpPodtYPW6FI1ptKU-kOhHS5p4YBDasDM9UewBRel0R7mvwcCz-q3OJ8W8fqTUD6vVbFQ/s1600/DSC03540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTWlNc95hpta09-I6LaTQcDX6B50SoIv9fzkICdXrk8GgOnracSwblhg25t9R7_zlskMQSpdpPodtYPW6FI1ptKU-kOhHS5p4YBDasDM9UewBRel0R7mvwcCz-q3OJ8W8fqTUD6vVbFQ/s400/DSC03540.JPG" width="400" /></a></div>
Huacaina sauce is very creamy and delicious. We eat this with arroz con pollo, arroz tapado, spaghetti with tomato sauce and others. It is just so good that it can eaten with anything. It's very quick and easy to prepare this sauce. Here is my version:<br />
<br />
1 big red onion<br />
1 teaspoon of garlic<br />
1 cup of Olive oil<br />
2 tablespoon of aji amarillo ( I like mine spicy)<br />
a dash of cumin<br />
1/2 teaspoon of powder chicken bouillon <br />
a dash of ajinomoto<br />
salt + pepper<br />
Fry all the ingredients<br />
Once it's cook, pour this into the blender<br />
Inside the blender add these ingredients as well:<br />
1 tablespoon of lemon juice<br />
1/4 of the fresh cheese<br />
2 pcs of saltine crackers<br />
1/4 cups of carnation milk<br />
<br />
<br />
<br />
Serve with Potato and olives<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QHAbXgj2RmzTD1pmKtX4cuByqKYlr4p3fblSBAlK-i7czm5yFVE-jDBYV2KFRlhbZOqJWlYeX6MQSTWns1HDf0Ey6GEUqAHkdfox2uCyszexoXn2FbDPYKBnHSomofuWEdJ0cyTEIL8/s1600/DSC03514.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QHAbXgj2RmzTD1pmKtX4cuByqKYlr4p3fblSBAlK-i7czm5yFVE-jDBYV2KFRlhbZOqJWlYeX6MQSTWns1HDf0Ey6GEUqAHkdfox2uCyszexoXn2FbDPYKBnHSomofuWEdJ0cyTEIL8/s320/DSC03514.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRulYZPPIRhnBM5uxopUY8K5VoaMT5W-dlr9q4jdzzGbUH6jt0QYtgdZ4uGpPYk9S5VaaLcujeC4plMzJwH0HZOMlI2EKtdJS5ag-ERRgS9XpT1cC3rQPoSCTuZQXr1aTBdbpJd39pfGo/s1600/DSC03523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRulYZPPIRhnBM5uxopUY8K5VoaMT5W-dlr9q4jdzzGbUH6jt0QYtgdZ4uGpPYk9S5VaaLcujeC4plMzJwH0HZOMlI2EKtdJS5ag-ERRgS9XpT1cC3rQPoSCTuZQXr1aTBdbpJd39pfGo/s320/DSC03523.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QHAbXgj2RmzTD1pmKtX4cuByqKYlr4p3fblSBAlK-i7czm5yFVE-jDBYV2KFRlhbZOqJWlYeX6MQSTWns1HDf0Ey6GEUqAHkdfox2uCyszexoXn2FbDPYKBnHSomofuWEdJ0cyTEIL8/s1600/DSC03514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s512akd2U_TmKNYmpQEGgZ91AZtdz2jGvmu6PlaAT6PiqQW0IXIGlBo6bJdmtCx3Hz5d2APSu_ioZt8ew02J8nBLYb7LtAodduUpVwSeCSpJ4HqHAbrWg0oVeUXB1y69ZA7xyKa-e20/s1600/DSC03525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s512akd2U_TmKNYmpQEGgZ91AZtdz2jGvmu6PlaAT6PiqQW0IXIGlBo6bJdmtCx3Hz5d2APSu_ioZt8ew02J8nBLYb7LtAodduUpVwSeCSpJ4HqHAbrWg0oVeUXB1y69ZA7xyKa-e20/s320/DSC03525.JPG" width="320" /></a></div>cindymarsellahttp://www.blogger.com/profile/08803282278684958219noreply@blogger.com0