Discovering Welch’s Anew
I recently met up with a friend, Aida, and her colleagues who enlightened me about a product I have known for many years–Welch’s grape juice. As a Filipino-Chinese mother, I was extremely familiar with Welch’s since this grape juice has been a preferred juice brand among us local Chinese. I remember my grandparents, parents, uncles and aunties purchasing bottles of Welch’s for our family. I even received Welch’s as gifts after I gave birth. Continue reading →
Nesquik, baby!
I enjoyed this so much when I was a kid! Can’t wait to introduce my children to it!
Today’s dosiraks (May 2, 2012)
Today’s dosirak consists of chicken breast with salt, pepper, and rosemary, alongside kongnamul muchim (Korean bean sprouts), some carrot butterflies, and young corn. I topped Caths’ rice with black sesame seeds and some basil.
Mine, as always, is cuter. LOL I need new animal shapes!
Formosa cheesecake
Get your Formosa cheesecake now!
We tried this the last time and it’s big, a little bit medium, but big. It is very delicious. And fair priced. (Php120 for a loaf – Daddy)
And that’s all. Keep it refrigerated. *hiccup*
Formosa Bakery is located at 518 Banawe St., Quezon City.
Daddy Deen’s Dosirak (Apr 24, 2012)
Today’s dosirak feature the following:
For Caths’ dosirak, we’ve got three smiling onigiri’s, beside two banchans of sauteed chayote and carrots, some chicken macaroni salad, and golden mushrooms wrapped in canadian bacon.
I’ve got pretty much the same dosirak, except in a bigger container for my bigger appetite. LOL
Today’s dosirak
Dosirak is a Korean lunch box. Similar to the Japanese bento, it contains a good mix of vegetables, rice, and meats, ideally arranged in an attractive way. The past few days have found me making a variety of dosiraks, for myself and for my wife.
This was the first dosirak I made. Two rice pandas for Caths, in a bed of baked potatoes, pork steak with rosemary, hotdogs, and carrots.
This was the first dosirak I made for myself. A whole slew of pork steak with rosemary, baked carrots, and potatoes, hotdogs, and golden mushrooms wrapped in bacon. As you can see, I’m starting to get the hang of it, but I found that I had a lot to eat! I have to fix the portion sizing.
This is the third dosirak I made. As you can see, I significantly lessened the rice and increased the vegetables. I was much happier with this one. Baby corn, olives, mushrooms, red peppers, kimchi, and carrots (shaped with cutters lent to me by fellow bento addict Sarah).
This morning marks the first day I made dosiraks simultaneously for myself and Caths. Hopefully, she’ll take a picture of it during lunch (as will I). That means this post will have to be updated later.
Daddy does dinner
This evening, I made dinner for the family. I decided to make a Korean-American type fusion meal, and this is the result:
I made what I originally thought was samgyupsal, a popular Korean dish that Caths makes quite well. It turns out the bacon strips I had in the refrigerator were actual bacon strips. LOL Samgyupsal is made with three-layer bacon, and I mistook the bacon I had in the fridge for that type of bacon, which it wasn’t. So we ended up eating actual bacon, American-style. Oh well! Regardless, what’s done is done, so I went with it anyway.
I also made side dishes (banchan). The dish at lower right is kongnamul muchim, a Korean bean sprout dish. (As an aside, it was a real treat to find Korean bean sprouts in our neighborhood Korean grocery In the center is store-bought kimchi, and on the left side you see the bacon, steamed young corn, and sauteed onions, garlic cloves, and green peppers. To the right, you see sesame oil with cracked black peppers and bean paste.
For the children, I made this:
Nathan and Nicki have identical layouts on their plates (Nate’s is the green frog plate; Nicki’s is the pink bear.) They have chicken nuggets, rice with happy faces, steamed dumplings with cheese butterflies, steamed cat fishcakes, and cheese garnishes. Nicki has water in her bear cup; Nathan has broccoli juice (which he actually likes).
I need a better camera. lol
So how’d I do?
Caths: B+. If the bacon were better, it’d be an A. The bean sprouts are really good.
Nathan: A! (I don’t believe it since he didn’t finish his food.)
Nicki: F. (She hardly touched it. Ah well.)
E-Aji Dip Snax snack foods
Cathy, Nathan, and I are going crazy over this new snack food from San Miguel called E-Aji.
My mom and I discovered the E-Aji Dip Snax brand of snack chips that come with delicious Magnolia dips at Cash N’ Carry and bought some to bring home to Cathy and Nathan. There are seven E-Aji DipSnax variants: Fries with Extremely Cheesy Garlic Dip, Fries with Totally Sweet chili Dip, Nachos with Fiesta Salsa Dip, Nachos with Extremely Cheesy Garlic Dip, Nachos with Groovy Mayo BBQ Dip, Ridges with Cheddar Cheese Dip, and Ridges with Totally Sweet Chili Dip.
It’s SOOO much better than WalaStix, the Regent-created dip snack whose dip, unfortunately, is watered down and relatively tasteless. According to San Miguel Corporation, the Philippine juggernaut that manufactures E-Aji Dip Snax, E-Aji doesn’t contain any MSG.
We liked the E-Aji Dip Snax fries with cheese dip, then the E-Aji Dip Snax fries with sweet chili. The E-Aji Dip Snax ridges were good too, but not as good as the fries, and the E-Aji Dip Snax nachos… meh.
At P15, definitely worth your money. Unfortunately for me, I’m restarting my diet today, so I’ll allow myself maybe one pack a week, and that’s it. But don’t let my diet stop you from trying this totally delicious snack. Mmmmmm.
The one with the quick and easy pork steak recipe
I tried out an experiment today that turned out extremely well. Today marks the second day I’m on the Atkins way of life, and I’ve been preparing my own low-carb, high protein meals (save for dinner last night, which was a delicious chicken stew with tomatoes and carrots prepared by by my wife Cathy; I didn’t eat the carrots to avoid additional sugar).
Yesterday, I made myself a great chicken stir-fry, which was quite good, but I’m particularly excited about today’s lunch, a dry-rub pork steak that I wasn’t sure would turn out well, but if the aroma is any indication, I may just have made myself another diet hit. Mmmm.
So to share with y’all, this is Ganns’ Quick and Easy Pork Steak.
You will need:
Two pork steaks, approx. ¼ kilo (half a pound)
Salt
Pepper
Italian seasoning
Garlic powder
Directions:
1.Defrost the pork steaks and lay out on two plates.
2.Dry rub salt, pepper, Italian seasoning and garlic powder into both sides of the steaks. Make your own estimates, but my own estimate revolves around a quarter teaspoon of salt and pepper each on each side, then half a teaspoon each of Italian seasoning and garlic powder.
3.Let sit 10 minutes.
4.Fry on two teaspoons of sesame oil (you can use olive, canola, peanut, or vegetable, but I like how sesame oil smells) on a non-stick pan.
Tada! It’s guaranteed delicious, much better than if you were to marinate it in sugar-laden teriyaki, barbecue or soy sauce. Check out Husband Chronicles for other great guy-made recipes and household tips.
The Deens Online 