The Happy Cook

The Happy Cook

From my family's well-loved recipes, I make homemade food products from scratch using natural ingredients and no artificial preservatives.

Making good use of leftover food.... salmon fish cake is the answer! I just added a few veggies: red sweet pepper, carrots, sweet peas and onion. Sautรฉ all the veggies, add the shredded leftover salmon. Let cool then add eggs and Kelloggโ€™s cornflakes crumbs. Form into patties then fry in non-stick pan about 30-60 seconds on each side. Serve with tartar sauce! ๐Ÿ‘Œ๐Ÿป๐Ÿฝ
Note: I did not add salt n pepper coz the salmon was already cooked and seasoned. In case you donโ€™t have leftover fish, canned fish flakes or chunks may be used as substitute. Just season with salt and pepper to suit your taste. ๐Ÿ˜‰

The Happy Cook

Thank you for all the likes! 2018 is here and we are excited to share more of our familyโ€™s fave meals.... we will be posting more soon! Happy New Year everyone!

From my family's well-loved recipes, I make homemade food products from scratch using natural ingredients and no artificial preservatives.

The Happy Cook's cover photo

Arroz Valenciana

Another Filipino fave that's being served at almost every occasion on my family's table. The one that I just made a few minutes ago is a simple version and does not include some ingredients per my son's request (ma, no raisins & no liver, please!), so I complied. Also, instead of using the traditional guisantes (peas) in the can I used frozen sweet peas which my kids prefer. Ingredients and instuctions follow....

1 cup Sliced pork belly
2 pcs sliced chorizo bilbao
1 cup uncooked shrimp, peeled and deveined
1/4 cup sweet peas
1 small onion sliced
2 pcs hard-boiled eggs (for garnishing)
1-2 cups broth (pork or chicken)
3-4 pcs chicken/pork bouillon

Optional:
Liver (chicken or pork, your choice)
Chicken breast sliced
Raisins
Red bell peppers

Sweet rice about 4-5 cups washed with 1 tablespoon Turmeric (Kalawag) then add 1/2 teaspoon salt and cook just like normal rice. Then set aside. You may also opt to cook the sweet rice with the rest of the ingredients to bring out more flavor.

Next, sautรฉ onion in oil, add the pork belly until cooked.

Add the chorizo bilbao and shrimp. Allow for the shrimp to cook and infuse the flavors about 5 minutes. Add about 3 pcs of chicken/pork bouillon.

Add broth and let it simmer for about 5-10 minutes (or until the bouillons are completely dissolved) then add the sweet peas.

Adjust heat to low, just enough to keep it warm, then mix the cooked sweet rice. Mix them well so that all the flavors come together and are evenly distributed.

Garnish with sliced hard boiled eggs. ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š

Note: if you want to cook the rice together with the ingredients, wash it with turmeric and set aside. Once the ingredients are all mixed and cooked and starts to simmer, dump the rice in and mix well. Make sure that the rice mixture is covered with enough broth just above it to ensure that it will be cooked well. Heat/fire should be in low medium to avoid burning and lid of your pot should be tightly covered.

Again, cooking is a learning process and flavors or taste depend individually. You can always try to tweak with your ingredients and adjust the proportions to suit your own palate! Enjoy!๐ŸŒป๐Ÿ˜Šโค๏ธ

Filipino style Pork Barbecue
Ingredients:
2.2 lbs (1kilo) Pork, sliced thinly like tapa depending on your preference
1 teaspoon iodized salt
1/8 cup soy sauce
1/4 cup lemon juice
1/4 cup brown sugar, white sugar will do
1 head garlic, chopped
(Marinate pork meat with the above ingredients for about 4 hrs, skewer and they're ready to hit the grill!)

Sauce:
1 tablespoon Achuete seeds cooked in 1/2 cup Cooking oil (mix and microwave for 1-2min)
1/2 cup UFC banana catsup
1/2 cup brown sugar
(Just mix everything & this will serve as your basting sauce)

This is a typical Filipino barbecue, sweet and a little bit tangy. Perfect with rice, pickled papaya and ice cold soda!

It's been a while since my last post and i apologize if i haven't added new recipes in my page...but, hey! Here's two of my all-time fave Filipino dishes that I'm sure you'll also enjoy- karekare and sotanghon guisado! Made some today and my family loved it! Recipes to follow soon, promise!

Kalderetang Baka aka Bakareta
I tried to search for the English or American term for this dish and a few came up... beef goulash & beef stew among the popular ones. But I think I'd stick to Bakareta still coz that's how my grandmother and mother called it๐Ÿ˜Š so tonight I thought I'd make this yummy comfort food for my hubby since he's been working really hard and he deserves a treat! First, I tenderized the beef chunks by boiling with little water, garlic, peppercorns and bay leaves. Then sautรฉed onions, carrots and potatoes, added tomato sauce, lots of ground black pepper for that spicy feel, pineapple chunks for sweetness, bell peppers and then the beef, of course! Dinner is served!๐Ÿด๐Ÿ›๐Ÿš

Chicken Inasal
Posted this in my main FB account the other day.... Got requests from family and friends for the recipe and I gladly obliged๐Ÿ˜Š๐Ÿ‘ This is an all-time fave of mine and even though I can't grill outside due to cold weather...i was able to pull through an authentic-tasting Ilonggo style chicken inasal. Thank God we can broil in the oven!๐Ÿ˜„๐Ÿ˜„๐Ÿ˜„

Leche Flan with a twist

Flan, creme caramel or pudding is a custard dessert with soft caramel topping. A common dessert throughout the world but I think it's more popular in the Philippines. I made one this afternoon since it's my husband's fave dessert. But this time I made a little twist - i put coffee in it- for a change. Thankfully my hubby loved it! It's good to experiment sometimes to add more flavor and flare to food that we love. ๐Ÿ˜„๐Ÿ˜™

Chicken Inasal

I remember growing up with this truly Ilonggo food... one can smell the aroma of chicken inasal being cooked in the streets by various vendors who set up their "BBQ carts" every afternoon till the wee hours of the night while people patiently wait for their order to be done. A perfect match to hot steamed rice and sinamak or spicy dipping sauce plus ice cold Coke! Namit guid! Manyaga ta!

Baked Meatballs w/ Mixed Veggies and Sweet & Sour Sauce
A tasty treat for everyone! The baked meatballs make the dish healthier with less oil as compared to deep-frying. Crisp mixed veggies seal the deal! A great viand for lunch or dinner ๐Ÿด๐Ÿ˜‰

Another comfort food for Filipinos everywhere is the dinuguan! This gourmet dish made of pork meat, pig's blood, intestines, liver and stomach has a sweet and tangy taste that is best paired with rice or rice cake (puto).

Fresh from the oven! Embutido available now... Let's eat!๐Ÿด

My own version of my Lola Victoria's pansit! Lots of flavor infused - shrimp, fish balls, chicken and veggies! Perfect with pan de leche, pan de sal or soft dinner rolls.๐Ÿ˜Š

EMBUTIDO
As a child, I remember my mother accepting orders especially during fiestas and other special occasions. According to her, the recipe was handed down by my paternal grandmother (who is now 95 by the way) and have since gained loyal patrons.
I was told that the embutido is a Filipino variation of the American meatloaf. But the kind of embutido that we have is of Spanish influence, I think. However, over the years, how the embutido is prepared and cooked has already evolved.
I use lean pork, fresh eggs, bell peppers, pickles, garlic, onions, salt, pepper and raisins. Fillings include hotdogs and hard boiled eggs. It is baked for approximately one and a half hour.
Again, since we don't use artificial preservatives, shelf life is 1 month in the freezer and 1 week once thawed or reheated. Maybe served hot or cold as you prefer. A piece costs 10$ and may feed 3-5 people depending on one's appetite.
This versatile food is great for breakfast, lunch or supper and is best with rice or roll.

PANCIT MOLO BALLS
This Ilonggo version of the Chinese dumplings originated from one of the districts in the city of Iloilo called - Molo - you guessed it! As rich as the cultural heritage of that place, these tiny dumplings is also very rich in flavor once made into a soup with chicken broth, shrimp and chicken bits and pieces. It is best served hot with biscocho de caรฑa (in my opinion) on the side.
Our pancit molo balls are made from lean pork, garlic, eggs, parsley, salt and pepper. A pack of 20 balls is only 5$ and can serve 2-4 persons, depending on one's appetite. And because we don't have artificial preservatives, shelf life is up to 1 month in the freezer.

[08/04/15]   Hi everyone! It took a while for me to finally decide to take my love for food and passion for cooking to the next level by sharing some of my family's well-loved recipes and making it available for everyone to taste and hopefully enjoy! For starters it's the PANCIT MOLO BALLS and EMBUTIDO that I am initially selling so please like my page and start filling in your orders! Thank you and God bless!๐Ÿ˜Š

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