Chicken Carbonara in Red Sauce

Ingredients

Sauce

1 tbsp olive oil

1 tbsp minced garlic

1/2 cup diced onions

1/2 diced bacon

1 cup diced chicken breast

1 cup mixed vegetables (carrots, green peas, corn)

1 cup fresh tomatoes (diced)

1 cup grated cheese

1 cup milk (regular, skimmed - any will do)

1 can (751g or 10LB) tomato and herbs sauce (del monte)

Dash of black pepper

Dash of basil

Dash of oregano

Dash of parsley

Dash of coriander 

Dash of Tabasco hot sauce 

Pasta 

2 cups water 

1 tbsp oil (regular oil)

Dash of salt

Dash of thyme

Garnish (optional)

Parmesan cheese 

Tarragon

Cucumber 

Olives (pitted)

1. Heat olive oil - add garlic and onions - dash of black pepper, basil and oregano. Sautée.

2. When onions are slightly soft - add chicken and bacon. Sautée for 5 minutes. Add mixed vegetables. Mix and let it cook. 

3. When chicken is white - add cheese and milk. Simmer for 5 minutes. 

4. Add dash of tabasco hot sauce and pour in tomatoes. Mix. Pour in tomato sauce. Mix and simmer for 5 minutes as seen on the photo below.

5. Add in parsley and coriander.

Pasta 

1. Bring two cups of water to boil. Add regular oil and dash of salt. 

2. Once water is boiled. Add pasta and simmer for 10 minutes with regular stirring.

3. Once pasta is cook - drain and add a dash of thyme. Mix and let it cool.

Finish product 

I love pasta and I'm proud to say that it's one of my specialty - be it beef, chicken or seafoods - you can count that I make the yummiest one :)

Also, it's my first time to use cucumber as garnish and surprisingly it blended well with the sauce and pasta. And must you wonder why I'm using the twisted pasta - I prefer this over the regular ones. It's easier to dress up and present :) 

PS for boiling the pasta - I suggest that you make it to 2 tbsp of oil instead of just one to make it more flexible after draining :)

Beefy Situation

Ingredients

* Beef Strips

(it's a thinly sliced meat that looks like a bacon but it's beef)

* Sauce Mix

Dash of Basil

Dash of Coriander

Dash of Black Pepper

Dash of Minced Garlic

Dash of Parsley 

Dash of Turmeric

Dash of Curry Powder

(i indicated "dash" because the flavour solely depends on your appetite for spices. you can go up higher than just a dash on any of the spices i've mentioned. also you can opt for fresh basil, parsley and coriander but since this is for a sauce where the beef is to be soaked, it is best to used the ones sold by bottles or minced dried leaves)

A Tablespoon of Honey

A Tablespoon of Korean Pepper Paste

A Tablespoon of Olive Oil

One Whole Yellow Lemon

Mixed Vegetables - boiled, optional

(diced carrots, onions, tomatoes, green peas and corn/ broccoli was optional)

Garnish

Orange Skin

Lemon

Dried Tarragon Leaves

Olives

Procedure

*Wash Beef Strips in running water. Drain. Set aside.

*In a bowl, Mix all Sauce Ingredients. Add Beef Strip. Mix well. Set aside.

*Heat frying pan over medium fire and add Beef Strips.

*Cook until Sauce lightly disappears or when Beef Strips becomes a little semi grilled looking.

(i didn't indicate adding of oil while heating the frying pan because we already added Olive Oil on the Sauce Mix thus the Beef Strips are to cook on its own oil while being semi grilled on the pan.)

Finish Product. Since I'm really into food presentation, I decided to used the Orange Skin as a bowl for the Beef Strips and garnish some of its peeled skin on the entire meal. Food presentation is not just for the professionals but also for those foodie who loves a little twist in their platter :)

I superbly enjoy today's experiment. Yesterday, I saw Jamie Oliver mixing up some BBQ sauce for a recipe and on it, he added honey and I've been mixing some blends since I started preparing Korean Beef BBQ in the passed months and earlier, I thought Honey would totally rock the flavour with its sweet tingle sensation and it didn't fail me. I absolutely love the smell and taste. If only there was a way to smell the photos I've taken - you'd surely fall in love with it :) 'Til next cooking experiment. 

xoxo

Niksie :)

Broken Beef Lasagna

I have been wanting to make a lasagna but I was always afraid to try it out until my Aunt from Sweden came for a visit and prepared one for her boyfriend. And last Thursday, my friends came over and I made one - it was good but I think it lacked sauce on the top most layer thus it came off a little dry (not sure if this should be the term but yeah, it looked like it).

So, I decided to recreate it earlier :)

Ingredients

2can Large Tomato Sauce /Spaghetti Sauce

1pack Lasagna Pasta

1pack All Purpose Cream

1can Sliced Mushrooms

3cups Ground Beef

2cups Regular Cheese (grated)

1/2cup Parmesan Cheese

2tbsp Butter

Gloves of Garlic (thinly chopped)

Onions (thinly cubes)

Tomatoes (cubes, optional)

A Pack of Singles Cheese (optional)

A Dash of Black Pepper

A Dash of Basil

A Dash of Oregano

A Dash of Thyme

Garnish (OPTIONAL)

Parsley

Olives

Blue Cheese

In making the sauce, it is the same procedure as making a spaghetti sauce that's why I didn't make a photo of it but here are the steps:

1. Sautee Garlic and Onions with Butter until lightly brown.

2. Add Beef, A Dash of Black Pepper, A Dash of Oregano, A Dash of Basil. Mix until Beef is Brown. Add Mushrooms.

3. Add in Grated Cheese. Add All Purpose Cream. Mix until Cheese melts.

4. Add in Tomatoes and simmer until tomatoes are soft.

5. Add Tomato Sauce. Stir and Mix. Simmer for 6 minutes.

6. Set aside.

1. In a bake ware, Layer Lasagna Pasta evenly.

2. Pour in Sauce and spread evenly making sure that the sauce poured isn't too thick. 

3. Topped Sauce with Cheese, A Dash of Thyme and Parmesan Cheese.

4. Repeat procedure 1 to 3 (for this recipe I made it to three layers)

5. Once you've reached top most layer. Cover with enough sauce and top with parmesan cheese.

6. Bake to 360 degrees until pasta is soft.

Finish Product. Garnish with Olives, Blue Cheese and Thyme :)

PS Called it Broken Beef Lasagna because unlike other lasagnas served in restaurant this one was still too hot when I sliced it and it felt like the entire serving broke into pieces but one thing I learn a while back is to let it cool for a bit so that the sauce would sip into the pasta and would make it hold :D

Enjoy cooking and eating! Happy weekend :)

Nikka's Version of a Beef Pho

Ingredients
Rice Noodles
Beef Tenderloin (choice of sliced meat)
8cups Water
3cubes Knorr Beef Cubes
Dash of Black Pepper
Dash of Lea & Perrins (optional, regular soy sauce)
Rosemary Leaves
Bean Sprouts
Red Bell Pepper (optional, regular chilli)
Mint Leaves (optional)
Onions (sliced, optional)
Red Chilli Paste
Onion Stalks (sliced)
Parsley Leaves
Lemon
Egg (optional)

*PS I forgot to slice some onions for this recipe but it should be there. Also I'm only using the ingredients that I got from the groceries. The greens are replacement for the greens that are on the traditional Vietnamese Pho :)

1. Rice Noodles, 1 Knorr Beef Cube, 4 Cups of Water.

*this is the only rice noodles that I saw on the store. it's a wide noodle which is usually used for Thai's Pad Thai.

2. Pour 4 Cups of Water on a Cooking Ware, Add in 1 Knorr Beef Cube and Rice Noodles. Bring to boil or until noodles are cook.

3. Drained excess water and set noodles aside.

1. Lea & Perrins, Rosemary Leaves, 2 & 1/2 Knorr Beef Cubes, 4 Cups Water, Black Pepper and Beef.

*originally I intended to use just a cube and a half of Knorr thingy but when I tasted my soup, it was blunt so I made it to 2.5 :D

2. Pour in water and beef cubes. Slightly boil.

3. Add in beef and dash of black pepper. Bring to boil until meat is tender and cook.

4. Make sure to take off bubbles from your soup.

Prepare all ingredients and be ready to customised your own Pho :)

Finish Product

This recipe is a real experiment. I'm always scared to try making Pho. It's so easy to make, I've tried making one before in Saigon but it feels strange when all the ingredients needed for it aren't at hand. As I'm writing this, I feel so chicken shiz. :D But the taste is superb and I'm not saying it because I made it but because I perfected the soup.

To be honest, I was having second thoughts making this today, a lot of things were swirling into my head but I've posted on FB that I'll be making it and since I'm always true to my words, here it is. I added in the egg because I seriously love having it on noodle soups. 

Ahh looking and savouring the taste of my own Pho version is putting some huge smile on my face after an excruciating long hot boring day. :D

Enjoy eating :)

PS Don't put in the egg whites on the soup - just the yolk - yellow thing :)

Home Made Baguette Pizza

Ingredients
Baguette Bread
Tomato Sauce
Assorted Meat - Toppings (chicken, beef, shrimps, boiled eggs)
Tomato (sliced, optional)
Onions (thinly sliced)
Mushrooms
Regular Cheese (grated)
Red Bell Peppers (sliced, optional)

*Tomato Sauce
I decided to upgrade my tomato sauce by adding a tablespoon of spicy korean sauce, tomato pesto, dash of black pepper, dash of oregano and dash of basil for that up a notch taste.

Cooking Time: 30 minutes

Garnish
Olives
Extra Meat Toppings
Blue Cheese
Parsley

1. Slice Baguette breads diagonally. Cut regular slices by the baker into two, as seen on the above photos.

2. Spread tomato sauce evenly on each bread. 

3. Top your favourite toppings on each bread. You could start with cheese then toppings or reverse (toppings then cheese). The choice is limitless.

4. Once done, place each baguette on the Oven Toaster and toast until bread becomes lightly brown.

Finish Product

A closer look.

Had been making this recipe whenever I crave for home made pizza and since I'm trying to clean the fridge on time before Wednesday, I decided to finish off some of the ingredients that I have left. Easy as 1 2 3 recipe. Even children can do this at home. 

The holy week just started yesterday and I hope that everyone will have a blessed week ahead 'til easter sunday :)

Spicy Korean Chicken Noodle Soup

Ingredients
Korean Instant Noodles
1pc Boiled Egg
2cups Water
1cup Left Over Chickens (or freshly cook choice of meat)
1/2cup Mixed Vegetables
1/2cup Boiled Shrimps (optional)
1cup Parsley (chopped)
1pc Onions (thinly sliced)
1pc Tomato (cut into 4)
3pcs Garlic (crashed)
1tbsp Oil
1tbsp Shrimp Paste
1tbsp Tomato Pesto
1tbsp Sriracha Hot Sauce
Dash of Lea & Perrins
Dash of Black Pepper
Dash of Basil
Dash of Oregano

Cooking Time: 6 Minutes

Garnish
Dash of Thyme
Kimchi (optional)
Onion Stalks

1. In a cooking ware: Pour water, Mixed vegetables, Onions, Garlic, Oil and Dash of black pepper. Mix and simmer for a few seconds.

2. Add in Chicken, tbsp of Shrimp paste, tbsp of Tomato pesto, Dash of oregano, Dash of basil. Mix and simmer for a few seconds.

3. Add Sliced tomatoes

4. Add Noodle powder (came with the noodles cup), Dash of Lea & Perrins, tbsp of Sriracha Hot Sauce.

5. Add instant noodles. Simmer for a few minutes until noodles are soft.

6. Add in Parsley and Onions stalks. Simmer for a few seconds.

Finish off by adding set aside chicken pieces on top, boiled egg, some onion stalks and for this one, I added a piece of Kimchi then some Korean pepper paste.

The first serving that I made a week ago.

PS Don't add in the entire chicken bits on the soup, save some for garnish. 

I know that for this very simple dish, I added in so many ingredients but that is why I call it an experiment. I am into spices. For me it is important to have a flavourful experience as you eat or as one eats because it keeps one guessing on what that taste might be.

Anyhow, if you noticed - I kept saying a few seconds on the procedures, mainly because we all know how to make or prepare instant noodles and it really cooks within seconds, so the key is to make sure that the noodles aren't over cooked. I suggest just let it simmer for a minute then it's good to go.

Baked Salmon Pepper Cheese

Ingredients
Salmon (sliced or fillet)
Choice of Vegetables (broccoli or mixed vegetables)
Red Bell Pepper (green will do - medium size)
Regular Cheese (sliced)
Tomatoes (cherry, small to medium size - cut into 2)
Onions (cubes into 4)
4tbsp Oil
Dash of Black Pepper
Dash of Salt
Dash of Basil
Boiled Shrimps (optional)
Salad of Choice (optional)

Garnish
Olives
Dash of Thyme
Parsley
Sliced Lemon

Cooking time: 30 Minutes

1. Preheat oven to 350°C

2. Place Salmon slices in a baking ware. Sprinkle with Black Pepper, Salt, Basil and 2tbsp Oil.

3. Bake for 25 minutes.

1. Wash and cut on the center of each Bell Pepper - making sure that all the seeds inside are gone.

2. Place in Sliced cheese. Set aside.

1. In a cooking pan, Place all vegetables as seen above and sprinkle with 2tbsp Oil.

2. Cook for 3 minutes or until both sides (top and bottom) of each vegetables is lightly browned or grilled looking.

Finish Product. Garnish with choice of eye enticing gorgeousness. 

PS Broccoli and Shrimps were boiled with no added spices. Salad was the Potato Salad that I made a few days ago.

I'm not good when it comes to using ovens. But this particular dish was something that I learned while I was staying with my Aunt in Sweden. They usually like baking/ oven cooking their food than frying and I do understand why because too much fried food is unhealthy and so I'm trying to remember how she prepared baked salmon and chicken. And since today is no meat day for us Catholics - it was a great idea to be making this. 

Lately, I've been posting foodie stuff on here - well, it's too obvious that I've been bored and had been trying to practice the skills that I thought I wasn't capable of some 9 years ago but here I am, I am able to prepare dishes that looks fantastic and at some point taste fantastic (not diggin' sure but bet it's really good).

I hope one day, I can invite friends over and cook some of these platter meals to them. It'd be fun. So, enjoy and I hope that this recipe helped. And PS, I really like the red bell pepper thing. Been hooked to it since I tried it in Manila a few months ago. 

Chicken Potato Salad

Ingredients

4pcs     Potato (boiled - cubes)

1pc      Chicken Fillet (boiled in tsp of oil and salt - cubes)

3pcs     Boiled Eggs (cubes)

1cup     Mixed Vegetables (carrots, corns, peas)

1/2cup  Regular Cheese (grated)

1pc      Onions (sliced - diced)

1/2cup  Sliced Mushrooms

1cup     Mayonnaise 

1/4cup  Deep Fried Meat (optional)

Dash of Black Pepper

Dash of Minced Garlic

Dash of Basil Leaves

Garnish: Parsley, Onion Stalks, Fruit of Choice (optional) Dash of Thyme

Cooking Time: 

15mins for Boiled Eggs, Chicken

10mins for Mixed Vegetables and Potatoes

• Don't overcook Potatoes because you're not making a mashed potato salad. Once Potatoes are fair enough soft - meaning not too hard and too soft - it's good to go.

1. In a large bowl: Add Potato, Chicken and sprinkle with Black Pepper and Minced Garlic. MIX.

2. Add in Onions, Mixed Vegetables, Mushroom and Sprinkle with Basil. MIX.

3. Add in Cheese, Egg and Mayonnaise. MIX

4. Add in Parsley and mix well.

Finish Product :) Garnished with Onion Stalk and be creative. For the photo above, I sliced some grapes and circled it around the salad.

Hope this was of help. Potato salads are so easy to make. And you also have the option to add in some fruits on the salad itself like apples or pineapples :)

Katherine's Graham Mango Float (bread edition)

Ingredients
2cans Condensed Milk
1pack All Purpose Creme
2cups Fresh Milk
7pcs Ripped Mangoes
1pack Crashed Gramhan
1pack Sliced Bread

1. Cut the sides/edges of each Bread. Slice Mangoes thinly.

2. In a large bowl mix Condensed Milk, Fresh Milk and All Purpose Creme well.

3. Place Sliced Breads evenly in your choice of dish storage, (reminder this recipe needs to be kept frozen, so a breakable cook/glassware is highly recommended). 

4. Pour in Cream Mixture on top, making sure that each space is covered. 

5. Add in Sliced Mangoes and another set of Bread on top (we're trying to create layers). Pour Cream Mixture and Sliced Mangoes.

6. Spread Crashed Graham evenly on top as if creating an icing on a cake. 

Finish Product

This is by far the easiest frozen delight I've ever learned in my entire life. In every - most Filipino household, there is NONE who doesn't know how to make a Mango Float. Now, this recipe on the other hand comes with a twist because we're using SLICED BREADS instead of Graham Crackers for layers - making it more budget friendly and have to admit, the taste is totally the same but this one is more ice creamy than the traditional Mango Float. 

Anyhow, I really had fun watching my good friend Kathy make this, look at how thinly she sliced the mangoes - so REFINED! I'm not a dessert person and I don't even know how to present cakes and other sweet treats the way I present main courses but maybe I should try making some :D

Hope you enjoyed this simple yet heart watering treat :)

Basil Greek Salad

Ingredients
• Potato (cubes)
• Mixed Vegetables (carrots, peas, corn)
• Onion (sliced)
• Tomato (cubes)
• 1tbsp Tomato Salsa
• 1tbsp Basil Pesto
• Dash of Black Pepper to Taste
• 1.5cup Water
• Parsley

Optional Ingredients
Young Corn
Olive Oil (for dressing)
1tbsp Butter (for dressing)
Cucumber (cubes)

1. Simmer Potato and Mixed Vegetables until soft. Add in Onions.

2. On a strainer, place cubed Tomatoes and pour in Cooked Potato and Mixed Vegetables. Mix together.

3. In a bowl, add in dash of Black Pepper, 1tbsp Basil Pesto and 1tbsp Tomato Salsa and mix well. Served and garnish with parsley.

This was an impromptu decision. My mother bought some roasted chicken last night but was unable to eat it because I don't eat after 7p nowadays. So, I had it for lunch and since I'm really keen on food presentation, I decided to recreate a salad that I learned while I stayed with my Turkish friends in Vietnam. 

The real deal was to use Olive oil inside of the pesto and salsa sauce but I don't have that at hand thus, I opted for what was on the fridge. It's more enticing to use, cucumber, young corn and tomato instead of potato and vegetables mixed because the prior is the real greek style salad in my opinion specially if it's topped of with goat's cheese :)

Anyhow, I hope you'll enjoy cooking and here's a photo of what I had for lunch earlier :D DROOL :P

Twisted Semi Fried Chicken in Strips

Another weekend and another cooking experiment. 

Ingredients

• Chicken Fillet 

• Beef Strips (you can also use Bacon, optional)

• Potatoes (cubes/sliced)

• Mixed Vegetables (diced carrots and green peas)2

• Crashed Garlic

• Onions (cut into 2)

• Bell Peppers

• Cheese

• Tomato Salsa

• Onions Stalks 

• Boiled Egg(s)

• Black Pepper, Oregano, Barbecue Seasoning (to taste)

• White or Red Wine (to taste, optional)

• Tablespoon of Cooking Oil

• Tablespoon of Butter

Preparation and Cooking Time: 45 minutes

Before cooking, make sure that all ingredients are well washed via running water. I know that the lists I've indicated seems to be quite a lot but these are all readily available at home (i supposed). While preparing make sure to boil the eggs first to that it's all cool down once every is cook.

1. Season Chicken Fillet with Black Pepper, Oregano and Barbecue Seasoning then wrap Beef Strips around.

2. In a large pan, aligned each wrapped chicken fillet and dash with oil then sprinkle crashed garlic. After 3 minutes, spread vegetables (potato, mixed vegetables and onions) around the meat. Let stand for a few minutes until natural oil from the wrapped chicken shows off. Sautee vegetables now and then and cook chicken until tender. Sprinkle in a little dash of wine to taste and bring the flavour.

3. Once the meat is almost cook and ready add in butter to add glow to the food.

For Bell Pepper. Wash and clean. Cut on the middle straight and take off the seeds. Make sure no seeds are inside before you put in sliced cheese. Cook for a few minutes along with the meat in the pan.

PS The frying pan that I used for cooking this recipe is specially specified for cooking fish and meats in a charcoaled style. If you're not a fan of frying, you can also opt for baking. The procedure is less time consuming, cos you just have to place all ingredients in the pan and set the oven for a specific time, say, 25 minutes the most or to be sure just check on the meat and once it's ready, you can just turn it off and serve.

For a healthier more organic Tomato Salsa, you can create your own by cooking freshly picked tomatoes - cubes (from the supermarket :p), along with a little oil (a tablespoon). Bring to boil and then add on a dash of black pepper and preferred spices.

Finish Product. As you can see, I just cut the boiled egg into half, added my Tomato Salsa Mix (readily available in the store) and the onions stalks to art it out then I sprinkled in some Basil all over.

This is how the entire setting would look like if you bake this recipe instead of frying. Almost the same thing, I'm just not oven friendly :D

I'm no chef nor am I good at cooking. I just like to eat and experiment at times. I hope that if you readers would try making this, you'd give me some notes here about your experience and how it turned out. :) 

'Til next time. And I absolutely have no idea if I'm making any sense for this entry but for the love of food :)