One of my favorite snack recipe that I learned from Maangchi is Gotgamssam Salgussam. I enjoy how easy it is to make these and I also love how healthy and filling it can be.
It’s been a couple of years since I last made some of these but last week, I was able to buy good quality dried persimmons at our local Korean Market (H-Mart). I also purchased organic dried Turkish Apricots from a Persian market here in Laguna Niguel.
It is always best to use whole walnuts but I only found halves and pieces at Trader Joes.
When you try it, have it with your favorite Tea. Enjoy!
Another way to make my children eat vegetable is by making vegetable pancakes where I chop and mix all kinds of veggies into a pancake a mix and serve it with sauce to make it more appetizing. In my older posts, I have shared my recipe of the Korean Pancake, my children’s ultimate favorite vegetable dish.
This time, I made Okonomiyaki, the Japanese way of cooking savory vegetable pancake. I used yam flour, wheat flour and eggs for the batter. The main ingredient is thinly shredded cabbage leaves, then I added fried tempura batter for texture and some chopped scallions. After grilling the pancake on a non-stick pan, I topped the pancake with aonori (seaweed flakes), bacon (optional), katsuobushi (bonito flakes) and some Japanese mayonnaise.
November is the usual month of the year that I make kimchi but because our supply wasn’t much last year, I had to make some again. Today, I just made about 14 pounds of cabbages and 1 medium size daikon for my KKakdugi (cubed radish kimchi). It took me almost 4 hours to make it and it was all worth it.
My recipe came from my very good friend Maangchi and I have been using her recipe for about 7-8 years now. A few years back, I posted my Homemade Kimchi blog post, visit the page and enjoy more photos of how to make kimchi plus my personal recipe as adapted from Maangchi’s recipe.
I gave a few jars to some friends. My family will be enjoying our family dinner with our freshly made kimchi! Mmmmm.. I must not have lunch and get ready to feast tonight.
If you have any questions, feel free to leave me a message. If you search my blog using search word “kimchi,” you will learn more on how to make your own. Thanks for visiting my Blog.
Maíz con hielo is a cold, sweet and refreshing desert snack in the Philippines. We used to make these a lot during the hot and humid summer months when we had no school. It’s a very economical treat and it’s very easy to make even minors can do it themselves (except for opening a canned corn, they will need assistance from a grown-up)
The picture shown on my blog is a special version of Maíz con hielo. I ordered this from a small Filipino restaurant in National City and their version includes a scoop of vanilla ice cream and a small chunk of Leche Flan (Filipino Custard). Really, when you want to make this, you don’t need these special ingredients.
Here’s the recipe for Maiz con Hielo
Canned sweet corn (Whole Kernel or Creamed Style)
Evaporated Milk (or any milk available)…
In a large glass, put as much canned sweet corn that you like. i usually put 1/4 cup or a little bit more. Then add the shaved ice, sugar (depending on how sweet you want it to be) and milk. That’s it!!! Mix it well before enjoying. You can add any special ingredients like sweetened fruits, nuts, granola, ice cream, etc.
Easy right? I hope you can make some and show me some pictures of what you made. I will make some for my children tomorrow, they love it!
By the way, because we were in a Filipino restaurant, we ordered other delicacies like the Bibingka (Charcoal steamed Rice Cake) and Fresh Lumpiang Ubod (Egg roll Crepe with Palm Hearts and vegetables).
Have you tried Detoxification? Juicing for detox is a very effective way for me and my husband to cleanse our body. Why do we do this? Simple, because we love ourselves. We enjoy juicing as a family, we have fun buying our produce from the local Farmer’s Market in Laguna Niguel, Irvine or San Juan Capistrano (California) and we spend time together in our kitchen cutting up, cleaning and preparing for our healthy juice for detox.
First thing’s first, we buy organic fruits and vegetables to make sure our juice is free from any pesticides or chemicals. We make sure to pick the fruits and vegetables that our children like plus a little bit of this and that that they don’t know I mix into the juice but they still love the taste (i.e., celery, beets, ginger, lemon, different herbs, etc.).
Today I went to Sprouts Farmer’s Market with my little girl and she helped me bag all the fresh ingredients for our juice. Our children eat all kinds of vegetables and fruits so she picked the celery, cucumbers, green bell peppers and green apples. Green is her favorite color 🙂 and I picked the rest.
Our photo gallery below shows all the ingredients.
Juicing for Detox is really easy. We are very lucky to have all these fresh vegetables available locally but really, wherever you are, there are all kinds of produce available to you. Just pick anything that you want and juice them up.
Finding a good juicer is an investment for your health. We use the Omega Nutrition System Juicer that use low-speed juicing. There are a lot of juicers in the market. Invest on one that is durable and something that will last for a long time.
Good luck on your juicing!
Watch Dr. Oz for more inspiring messages on Juicing for Detox:
Day after day, my family craves for some sweet and juicy watermelon. We’ve been buying watermelon for more than a week now. Prices are going down and it is getting cheaper and cheaper, truly a bargain. I just bought 2 whole seedless watermelons at Wholefoods Market today for $2.49 each.
Filled with nutrients such as vitamin C and lycopene, our watermelon sure quenches our thirst and fills our hunger.
Nilagang Mani (Boiled peanuts) is a very economical snack available everywhere in the Philippines. Memories of traveling by bus with my Mom going to Pangasinan or Baguio City.. Mommy buys me a bag of boiled peanuts and boiled eggs to snack on during the long road trip.
It’s very common to see street peddlers in Manila selling these boiled peanuts. Sometimes, they come in pre-packed brown bags and peddlers would quickly load a tour bus to sell to travelers for their long bus ride to the provinces.
Recently, my husband and I bought a small pack of these boiled peanuts from an Asian store and knowing that my eldest daughter loves to eat this too, I was inspired to make some from my kitchen in order to save money, control the saltiness of the peanuts and add more seasoning to make the boiled peanuts more aromatic and flavorful.
Here’s my very simple recipe:
2 lbs. raw Peanuts
1/4 cup salt
5 pods of Chinese Star Anise
1 tbsp. Garlic powder
Wash raw peanuts well. In a large stock pot, add raw peanuts and cover it with water or fill the pot until it’s about more than half way filled. Add salt and start boiling. When the water in on a rolling boil, add star anise and garlic powder. You can add more or put less depending on your taste. Continue to boil covered for 2 hours.
Turn off the heat after 2 hours and leave the peanuts to cool down with the salted water.
After 3-5 hours, drain and your boiled peanuts are ready! Enjoy!
It’s truly a healthy and fun snack for the whole family. Making a big batch is a good idea. It holds well in the refrigerator for 2-3 days, even up to 5 days. You will find boiled peanuts from Asian markets but I think it’s more fun to just make some at home.
Growing my own sprouts was an idea I learned from my brother. I researched about it and how beneficial and healthful it will be for me and my family.
I invested on a Victorio 4-Tray Seed Sprouter, I read the manual, watched YouTube tutorials and with my daughters, we enjoyed germinating and growing our sprouts.
Our first harvest proved really effective. The best discovery I had was that our girls love to eat them. Growing sprouts being easy and money-saving plus fun simply makes it a worthwhile experience we will be doing from now on.
The next challenge was how do I make my children eat these. We are not vegetarians but our children adapts well to new tastes and textures. How do I make them eat it? First I let them try a little piece of what they planted on their own. That makes it more meaningful for them. Then I prepare, cook or mix the sprouts with their favorite recipes like plain micro-greens mixed with their favorite soy dressing (see Mei’s cute YouTube video on top of this page), add it to my daughter’s sandwich for school lunch or make our children’s favorite: Vegetable Pancake made of sprouts and a lot of other simple dishes I am sure they will love.
I can’t wait to learn to grow sprouts from a Jar. That will come next on my blog.
This fresh salad made of Tri-color Quinoa (from Trader Joes) is a very easy, healthy and filling recipe. I learned about this recipe from an online nutrition educator. I made changes to her recipe according to what ingredients I have at hand. Here’s how to make this:
1 bundle of Kale, washed and removed tough parts of stalk
1/2 cup Sun-dried Tomatoes, sliced
1-2 Avocados, diced
1 small Fuji apple, diced (korean pear or plums could be used too)
1 medium Red Onions, diced
1 can Chickpeas/Garbanzo Beans
4 Tbsp. Balsamic Vinegar
1/2 large Lemon
Cook the quinoa according to package instructions. Set aside and let it cool.
In a large bowl, mix the washed and cut Kale with some salt and balsamic vinegar. Massage, squeeze and/or kneed for 2-3 minutes until the leaves are soft and had turn to dark green.
Heat a non-stick frying pan to medium, then add a little bit of olive oil. Saute the red onions until half translucent, then add the chickpeas and sun-dried tomatoes. Salt to taste.
Together with the Kale in a bowl, mix the sautéed ingredients with the quinoa plus add the diced apple, avocado and lemon juice then mix well. Serve as is or top with some fried tofu, grilled fish or fried eggs.