Friday, April 10, 2009


I saw Chef Marcus cooking this at Martha Stewarts Show, it looked so easy and delicious. This is an Ethiopian Appetizer but my family considers dish as our main entree. This dish is a must do/try if you haven't tried this yet.
The Ingredients: Lemon, Birds Eye Chilies, Cilantro, Parley and Garlic

Meyer Lemon Preserved

Piri Piri Sauce

Shrimp Piri Piri Wrap

Shrimp Piri Piri With Rice

My version of Marcus Samuelsson’s Recipe

Serves 4

1 lb. Shrimp, peeled and deveined

½ C or more Piri Piri sauce, divided

2 T olive oil (I used butter)

½ t salt

1 lemon quartered

Romaine lettuce hearts or bibb lettuce leaves

Toss the shrimp with ½ cup of the piri piri in a large bowl.

Refrigerate for 20 minutes.

Heat the butter or olive oil in a sauté pan over med. heat.

Add the shrimp and cook for 2 minutes on each side.

Plate and sprinkle w/ salt.

Squeeze the lemon over the shrimp.

Spread ½ t of the remaining piri piri sauce on each lettuce leaf.

Place a shrimp on each leaf and fold to form a wrap and serve.


Y: 1 ½ Cup

4 red bird’s eye chilies, take out seeds and ribs on two. (Original calls for 8 but I find it too much)½ C fresh lemon juice

1 preserved Meyer lemon **
Cilantro (few bunches)

Parsley (few bunches)
3 garlic cloves
½ C olive oil (add more if needed)

Puree the ingredients until smooth. Add oil in a slow and steady stream until you get the right sauce consistency.

**I added 1 whole homemade preserved Meyer lemons.

**Store in an airtight container and refrigerate for up to 2 weeks.

** I’m planning to use the remaining sauce w/ chicken but my daughter suggested adding them as a spread to a burger.

Wednesday, April 8, 2009


Napa Cabbage, Long Green Hot Peppeers, Chayote, Green Beans not in picture (Ginger and Lemon grass)

Chayote (Filipinos call this Sayote)

Skim and Scum all the time

Tinolang Manok

Tinolang manok is Chicken soup w/c is a Filipino comfort food that my family loves. A simple, straight forward dish with a complex flavor. There are a lot of versions to this dish and I will give the substitution if necessary. My version is what I learned from my mom, with a little of vegetable substitution since some ingredients are scarce.The measurements are estimates, so, I’d suggest you taste and adjust the flavor.


1 lb chicken ( I prefer leg quarters cut into serving pcs.)

1 inch size ginger, pounded

1 medium onion, quartered


2 cupS cubed green papaya (but I used a med. sized chayote)
1 Napa cabbage (any green leafy veggies will be good e.g. spinach, cabbage, mustard greens etc.)
Salt and Pepper to taste (Patis-Fish Sauce would be better)

1 cup green beans ( cut to ½ inch )

1 stalk of lemon grass

2 pieces long hot green pepper (siling espadada)

Boil chicken pieces in water just enough to cover the chicken pieces.

Add onions, lemon grass and ginger, peppercorns

Skim and scum all the time.

Add chayote or green papaya and bring to a boil until both the chicken and veggies are tender.

Add salt and pepper or fish sauce.

Add water if necessary.

Add the green leaves, beans and siling espada (long hot pepper) last, right before you turn off the heat.

Cover and let it continue "carry over" cooking for another 15 minutes.

Serve with steamed white rice.

Monday, April 6, 2009


Traditionally Samosas are triangular in shape but i wanted mine to look like an empanada. I also opted to use chili flakes in lieu of the chili powder.

Samosa(An Indian appetizer, could be prepared w/ meat or plain vegetables)

Pastry Dough:

1 ½ C All Purpose Flour

¼ C oil

1/8 C water
1 t salt

¼ t red chili powder (I used chili flakes)


4 medium potatoes, peeled and mashed coarsely

½ C green Peas

½ t Garam Masala or Tandoori Masala

¼ t pepper

Salt to taste

¼ t Red chili powder

1 t cumin

3 T oil

1 finely chopped Green chili

1 t lemon juice

Oil for frying


Heat oil and stir in the green chilies. Then add the mashed potatoes and peas.

Add the garam or tandoori masala, pepper, red chili powder and cumin powder.

Mix well and let it cook for 5 to 6 minutes covered.

Add the lemon juice and mix well.

Remove and let it cool.


Mix the flour, water, oil, salt and red chili powder to make a stiff dough.

Set the dough aside and let it relax.

Making the Samosa:

Cut the pastry dough into 4 equal parts.

Roll dough into round about 6 to 8 inches in diameter.

Cut into two parts (like a semi circle).

Moisten the straight edge with water.

Take one semi circle and fold it in a shape of cone.

Stuff about a tablespoon of the potato-pea mixture into the cone and seal the edges w/ little water. Repeat process.Heat oil and deep fry the samosas.

Fry in batches until samosas turns golden brown.

Serve hot with Tamarind Chutney or just by itself.

I also use eggroll wrappers to make samosas, when i'm in a hurry.