Tikoy Ube (Chinese New Year's Cake)

Not a recipe but I still cooked it, so it still belong, hurhur.



All you need is a box of Tikoy or Nian Gao, in any color or flavor, I used Ube (purple yam), slice to your preferred thickness, dip in a bowl of beaten egg and fry until the tikoy turns soft and sticky again or until the egg coating browns. You can eat and serve it as it is or you can have some sugar dip. Good for afternoon snacks or after dinner treat :)

Ham in Scrambled Eggs

I think being a mother kind of force an individual to become thrifty, practical and innovative in some ways, and it applies in all aspects of our lives.

I've been posting recipes/dishes wherein last Christmas' ham leftovers were the main (or not) ingredients and this one is no different *smiles*.


Ingredients:

• ham
• eggs
• salt and pepper to taste
  
• cooking oil for frying
  

Procedures:

• Beat the eggs, add some salt, pepper or any seasonings that you like.
• Slice the ham in small squares or in any size and shape that you prefer.
• Pour in the beaten eggs in a little amount of hot oil, then drop the sliced ham and toss mildly.
• It should be done in a matter of minutes, it varies according to your preference, though. My kid likes his eggs a little well-done while I want mine kind of raw :)
• Serve with some garlic rice and you have an easy but oh-so-yummy breakfast.

An entry for:

Have a great week food peeps!

Yang Chow

A no-seafood version of Yang Chow, I don't even know if it is still consider as such if the recipe doesn't follow the original version, ah basta, Yang Chow ito, hehe.



Ingredients:

• leftover/cold rice
• sliced ham, diced (I used two kinds, the regular and sweet one)
• Chinese sausage, dice
  
• eggs, beaten
  
• green peas
• carrots, diced
• garlic, minced
• soy sauce
• salt
• all-in-one seasoning granules
• cooking oil

Procedures:

• In a skillet, fry the beaten eggs. Slice thinly and set aside.
• In the same skillet, fry the ham and Chinese sausages, please do not overdo it, set aside.
• Still in the same skillet, saute the garlic, no need to brown it.
• Add the leftover rice and continuously mix.
• Season with salt and the all-in-one granules.
• Pour in the soy sauce and toss until the color is even.
• Add the ham, sausages, green peas, carrots and scrambled eggs, mix it up.
• Taste test, do revisions, if necessary.
• Mix and stir until done.
• Serve hot.
  

Easy does it :)


An entry to:

&

Champorado

Ingredients:

• malagkit na bigas (glutinous rice)
• cocoa powder
  
• sugar
• water
• pandan leaves (optional)
  

Additionals (optional):

• evaporated milk
• cheese
• tuyo (dried fish)
  

Procedures:

• Prepare (wash and then add some water to boil) the glutinous rice as you would with regular rice but you have to put more water in this case. Set it on high heat, boil it for at least an hour or as long as it takes to soften the rice grains. Check and mix it from time to time to prevent it from sticking at the bottom of the cauldron.
• You can put some pandan leaves to have that extra delish smell.
  
• Dissolve the cocoa powder in a bowl of water, quantity of the cocoa depends on how chocolate-y you want your champorado to be and then add it on the boiling cauldron of glutinous rice, keep on mixing while you're pouring the cocoa liquid. Add some sugar, you can add as much as you want; you can also opt to add some more water if you don't like it too thick.
• On low heat, continuously mix the champorado until you get the color and consistency that you like.
• Let it boil for a minute and you're done.
• You can serve it with fried dried fish or some cheese slices and then drizzle with evaporated milk. I had mine with cheese, just the way I like it.