Kung Pao Beef

thenotsocreativecook-KungPaoBeef2

A spicy Chinese beef dish with peanuts, broccoli and carrots. Perfect for your Chinese food cravings. Best served with white rice.

thenotsocreativecook-KungPaoBeef2Let me ask you,

If you are an organized person at home, can you be the same at your workplace?

I don’t think I am good at organizing stuffs, but at least I am trying. At workplace? It depends upon how my colleagues behave or my boss treats me. See, most of the times, I keep our workplace in order, but when a colleague or your boss doesn’t see what you are doing, you lose interest in doing the same thing over and over again. As an employee, of course, you need a ‘tap on the back’ when you feel that you deserve it. Oh, well – that’s the life of an employee who doesn’t want to voice out what she feels.

thenotsocreativecook-KungPaoBeefBut I am a blogger who knows what she wants and as of this moment, I want to eat something Chinese. Apart from Orange Chicken and Sweet and Sour Chicken, I also love Kung Pao Beef. What I don’t like when eating in a Chinese fast-food chain is that the food is too oily that most of the times, it gives me a migraine. However, there are times that what I want from their food is the oil. This girl doesn’t know what exactly she wants, yeah? :D Well, you can’t be certain with foods all the time. :P

Maybe some of you wants to eat something Chinese today, so here I am satisfying your craving, or maybe ONE of your cravings. :D

KUNG PAO BEEF Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:thenotsocreativecook-KungPaoBeef2

  • 1 pound beef strips
  • 1/2 tsp salt
  • 1 egg white
  • 1 tbsp  Cornstarch
  • 4 tbsp peanut oil, divided
  • 1/2 cup skinless roasted peanuts
  • 5 dried red chili peppers
  • 2 cloves garlic, minced
  • 1 tsp ginger
  • 2 cups broccoli heads, separated
  • 1 carrot, sliced

Sauce:

  • 1 tsp chili paste
  • 2 tbsp dark soy sauce
  • 1 tsp rice vinegar
  • 1 tsp Sugar
  • 1/4 chicken broth
  • 1 tsp cornstarch
  • 1 tsp sesame oil

Directions:

  1. Slice the beef thinly and against the grain.
  2. Combine egg white, salt, and cornstarch then mix with beef. Set aside.
  3. Mix all sauce ingredients. Set aside.
  4. Add 2 tablespoons of peanut oil to heated wok/pan and stir-fry the beef until no pink is visible. You can also fry beef in batches. Remove the beef from the wok/pan and transfer to a bowl/container. Set aside.
  5. Add the remaining 2 tbsp of peanut oil. Stir-fry chili peppers and peanuts until peppers turn dark. Take the peppers and peanuts with a slotted spoon and transfer to the beef bowl.
  6. Take the wok from the heat and mix in garlic and ginger.
  7. Place wok back on heat, add carrots and broccoli.
  8. Return the beef back to the wok with vegetables. Stir-fry for about a minute.
  9. Pour in the sauce mixture and stir-fry to combine all ingredients.
  10. Serve with white rice.

I hope you enjoy this dish. Be full and happy partying. ;)

And ohhh, advance greetings to Michelle for her birthday on the 29th. I’ve learned that she has something for us. :D

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I am taking this dish at Fiesta Friday, hosted by the Amazing A. :D Thank you, Angie, and co-hosts.

I am als sharing dish yummy dish at

Recipe of the Week

Sweet & Savoury Sunday

A Post for National Nutrition Month

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March is National Nutrition Month. I was having second thoughts on writing about the topic because I didn’t know how to start. Being a lover of anything sweet and fried, I am not sure if I am able to write a word about eating healthy or anything of that sort. This is not a compensated post and all you will read below is hundred percent written by me.
Regardless of my busy life I have nowadays, I still would like to help spread the word about my thoughts about the topic. Here goes my views –
As far as science and human medicine is concerned, Nutrition is an intake of food or it is an interaction of nutrients and other substance to our bodies. Many of us doesn’t really care about what food we intake as long as we are happy about what we eat. In the end, we regret our actions and it leads us to being overweight or unhealthy. We discover these things when we get older or when we feel some physical pains. Thus, it is very important to make sure of our daily intake of food. It doesn’t mean that we can’t enjoy what we eat if we eat healthy things – we just have to find the right substitute. Also, balanced diet is really important.
Let me share my experience:
If you know me well, you know very well how I behave when eating. I eat a lot. I sometimes make a joke that my digestion works very fast that after eating a very heavy meal, I could eat the same thing over again after 30 minutes. Being a full-time employee, the only time I can eat is at breakfast and dinner. Meaning, I skip lunch and I mostly eat heavy meals during dinner. With the same behavior most of the time, I never knew that I am gaining weight. Last time I checked, I need to lose 10 pounds as I am already overweight.
Hitting the gym is not an option for me with the busy schedule I have. These days, physical fitness applications are everywhere and can be downloaded to our phones. Not only that, you can also download several applications which will help you about eating healthy or know more about balanced diet. With the millions of websites or blogs nowadays, there is no excuse about not being knowledgeable enough on what healthy/balanced diet is. Health insurance companies and others are even using technology to help provide their members with better information to stay healthy. Oscar Insurance provides health insurance in New York and New Jersey and offers their members a free fitness tracker and an app to help them get in exercise every day and keep track of other important health information.
Are you saying that you don’t have enough time even for workout at home? Guess what? Recently, my friend sent me a link which directed me to Cosmo PH’s The Tamad Girl’s Workout. (Tamad is a Filipino word means Lazy). With the given workouts, I don’t think there’s  room for excuses.
In addition, having a blog means having blogging buddies who promote healthy eating and encourage readers to start watching out the foods they intake. These bloggers also provide healthy substitute which is very good for those who are starting to change their eating habits.
Before I finally end this post, let me just say what I recently realized when it comes to eating healthy – “Always focus on starting a healthy diet which will lead to healthy lifestyle rather than only focusing on losing weight. Think that losing weight is just a bonus, and the most important thing is to have a balanced, healthy diet.”
Remember, “There’s nothing wrong with eating everything you want, as long as you eat moderately.”
I hope you enjoy this post and let me know what are your thoughts and what are you doing to keep you healthy and fit.

{Versions & Verdicts} Lily’s Best Chocolate Chip Cookies

Another amazing cookie recipe – crispy outside from the use of bread flour and  chewy on the inside.

thenotsocreativecook-ChocolateChipCookies2As the saying goes – “Happiness is an inside job.”

There are some things in your life that you keep on hiding or trying not to think of, but there are days that they want to let you feel that they are just there… waiting for you to let them in. I don’t like those days. Who does like that, anyway?

When you feel that way, you always find out something to distract you from the real problems. For me, baking and cooking help me a lot. Other than that, there are many things that could make me smile:

A slice of cake (or make that two). Funny book. Funny movies. Ice cream. Cupcakes. I say they are countless. And there are cookies.

thenotsocreativecook-ChocolateChipCookies3And when I say cookies, I mean the home-baked ones. And of course, the one I made. I also believe in the saying that you will never get enough of cookies. Trying out other recipes doesn’t mean that previous ones are not good. It just means that you are a certified cookie monster. :D
Months back, I saw some awesome cookies from Lily @ Little Sweet Baker and I just can’t help but adore those little ones. The use of the bread flour really intrigued me. I had remaining bread flour from the not-so-successful bread baking eons back, so I decided to try Lily’s cookies.

thenotsocreativecook-ChocolateChipCookiesMy Version: Whenever I bake cookies, mine are always thicker. Regardless, I really loved these cookies and I am sure I am going to make this again. I made this back in December, but I still can remember how super awesome are these. <3

The verdict? Ugh, do I still have to confess that I gobbled up these cookies like I was born during the Dragon era and it’s my first time to eat something as delicious as this? Ooopps, I just said it. Okay! I admit every word I said. :|

To get the recipe, you can hop on to Lily’s post as I have not changed anything from it. ;) Also, you can check some other droolicious recipes while you are there.

I may be late at the Fiesta Friday #60 event, so I am bringing these little ones earlier than usual, so you get your share while I am out. What do you say? :D

Have fun and happy partying!

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These little ones are shared with my amazing friends at Fiesta Friday, hosted by the Amazing A, with such an awesome surprise. Wanna find out? Click the Fiesta Friday linked above. :D

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Life vs. Blogging

Hi, dear friends and readers!

If you are following this blog for some time now, you are aware that I have Introducing ‘new’ bloggers and Tricky Tuesdays series. The reason of this post is to inform you that I will not be able to do the two series for maybe three weeks or so… Don’t think that I got tired or something close to that. I am not as I am enjoying giving you new set of friends and sharing new kitchen tricks. However, I am fully loaded with paper works and there are things I need to finish in a given time.

I wish I could be like -

i_dont_have_time_to_be_this_busyAhh – we gotta work to earn and we gotta earn to eat. :D

Weekends also mean running errands and my time be with my favorite place – the kitchen. On a brighter note, I’d still be blogging and continue to share new, delicious recipes as I have more time to cook/bake than blog. And some of my to-be-shared recipes are almost ready to be published. ;)

Anyway, that’s all for now. Rest assured that I will be back in business once I get my work done and make everything at work in proper order.

As always, I am grateful to all of you who are always stopping by especially when I post those two series.

Lots of love and hugs,

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Eggless and Butterless Moist Chocolate Cake

A moist chocolate cake without the use of eggs and butter – amazingly delicious.

thenotsocreativecook-Eggless&ButterlessChocCakeAt the beginning of 2015, I challenged myself to bake something without eggs and butter. Don’t think that I am losing my love for eggs and butter, because that would not happen. :D The reason behind that is I wanted to minimize my cost monthly.

Most of the time, like 99.9%, I always buy 60 pieces of eggs (for cooking and baking) and that should be my maximum limit. But there are times that I buy more than that. Can you tell me now how I really adore eggs? I sometimes eat eggs five times in a day, especially when I stress-eat, which I know a crazy thing to do. However, there are times that I don’t eat eggs in three days or even more than that… but when I do start eating eggs again, that will be, well, you know what happens with the eggs and the egg monster. I pretend that the 30 pieces are for baking, depending on what pops up… which, I know and I admit that I maybe consume less than 30 for baking. The rest? Don’t ask.
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As for the butter, I consume almost 800g of butter monthly… but that was before. Since January I tried to minimize my consumption of butter… and I did. When I want to bake something, I make sure that I will just consume 400g (or less) butter in a month and that is one of the reasons why I plan what I want to bake or cook for the month… which I cannot really follow. :P Because as I said, you have so many recipes to cross-off and my mind is still downloading the others. :D
As I bring you my first ever eggless and butterless cake, Mila and I have already taken our share. Well as co-hosts, we got hungry while coming and we decided to eat dessert first. :D
I found this recipe from Elena @ As Easy As Apple Pie and it is so awesome as it is very easy to follow.

Moist Chocolate Cake (No eggs, no butter) Recipe

  • Servings: 8
  • Difficulty: easy
  • Print

A moist chocolate cake without the use of eggs and butter – amazingly delicious.

Ingredientsthenotsocreativecook-Eggless&ButterlessChocCake2

  • 1½ cup + 2 tbsp all-purpose flour, sifted
  • 1 cup granulated sugar
  • 2/3 cup + 1 tbsp unsweetened cocoa powder, sifted
  • 4 tsp baking powder
  • 1¾ cup + 2 tablespoons soy milk or dairy milk
  • 3 tbsp vegetable oil
  • 1 tsp vanilla extract
  • Icing sugar (powder sugar) for dusting

 Instructions

  1. Preheat the oven to 320 F.
  2. Combine and mix the flour, sugar, cocoa powder and baking powder in a large bowl.
  3. Mix the milk, vegetable oil and vanilla extract in another bowl.
  4. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combine, but make sure not to overmix.
  5. Pour the batter in a greased and floured 8 inches round baking pan.
  6. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in a cooling rack and dust with icing sugar before serving.
  8. This can be kept inside the fridge for 3 to 4 days.

So what are you waiting for? Link up and join us while me and Mila help out Angie in eating your treats entertaining each and every one of you.

Click the bagde below to link up.

(Click here for the guidelines.)

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Introducing ‘new’ bloggers #35

How are you, dear friends? How was your weekend? :D

Well, mine was lovely – I did make something really delicious and I am going to share them to you soon. ;) Anyway, today is Monday, so I am here bringing you another set of new friends…

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Lucya Bakes

“After several years of thinking about training as a Pastry Chef (Konditorin) I have decided to finally do it! I am currently attending a 6 month intensive German language and integration course which can be quite challenging!”

You will get it, Lucya. ;) For the meantime, let’s enjoy these Chocolate Marshmallow Bars. Yes, ladies and gents, that’s right. The name itself sounds so divine to me. Yum!

Tuciona Creations

“I just love looking out for new recipes and testing them. We all love to invite people over and throw parties where there is always wine, food and … lots of FUN!”

That indeed sounds fun. :D And eating a slice or two of this Curry Onion Tart with Walnut and Parmesan Crust would be great, too – this sounds so flavorful.

The Golden Cookbook

“This is a collection of personal thoughts as well as some of my favorite recipes. I might be a 20-something, but I eat like I’m 12. The majority of these recipes will be kid friendly and easy to make. Like most of you, I work full time and have three beautiful kids to feed (and by kids, I mean cats), so I don’t have time to spend hours in the kitchen. I’m also obsessed with chocolate chip cookies and macaroni. Fair warning.”

Let us join Elizabeth in feeding her kids and creating beautiful, amazing recipes like these Mocha Brookies. Oh my, I could eat all of these. :D

Just Julia Life

“Fast forward a few years and I am now a full living vegetarian. I have faced a few hurdles along the way and I am now loving my veggie life.”

Julia’s passion for veggie living started when she was eleven. You have to check out from her ‘About’ page the reason why. ;) While doing so, let us enjoy these bars of Sweet Potato Brownies.

A Taste of Caribbean

“I was raised in a family that loves to cook. Food is always a huge part of any gathering. The fusion is insane! We mix all kinds of flavors into our foods, African, Indian, French and Spanish just to name a few. You’re bound to find a new flavor around every corner and in every dish, and that’s the way we like it.”

Natasha not only shares amazing recipes, but she has lots of interests, too – gardening, DIY and photography. Take a look at her beautiful garden. ;)

I hope you take time to visit these blogs. Happy Monday! ;)

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In my Kitchen – March 2015

First of all, I want to thank everyone who welcomed me during my first IMK post. I appreciate each and every one of you.

Now, for the post this month –

In my kitchen…

…is a new pressure cooker. :D I have an issue with regards to cooking beef or any other food for a long time. I love beef and I’d love to cook a lot of beef recipes, so I was very much delighted when my friend gave me this beautiful pressure cooker. As my way of saying thank you, I cooked one of her favorite dishes called Nilagang Baka in the Philippines or literally translated as Boiled Beef (photo below). Selma is right – the result will be amazing!

IMK Mar 2015-thenotsocreativecook (11)

NilagangBaka-thenotsocreativecook3In my kitchen…

…is a pizza cutter. Before I made my first pizza, I felt that I needed to have a pizza cutter, so I got myself one. I told my self ‘No pizza cutter, no pizza.’ I know – it’s crazy. :D Also, my friend gave me the other one which is a can opener. Isn’t she really an angel?

IMK Mar 2015-thenotsocreativecook (10)In my kitchen…

…is this amazing grater with container. I can now grate and use the same container to keep the remaining inside the fridge. This comes with small and large grater.

IMK Mar 2015-thenotsocreativecook (9)For my IMK post for this month, I am also going to share the stuffs I usually have in my kitchen… oh, I mean the edible ones – Filipino. ;)

In my kitchen…

…is a pack of dried fish. I don’t know what kind of fish is this or how this is made; I just take this from the market. Filipinos love different kinds of dried fish and this usually pairs fried rice or just plain rice during breakfast. :D

IMK Mar 2015-thenotsocreativecook (7)In my kitchen…

…is a spiced vinegar. We use to make this as a dipping sauce for our fried fish (or anything fried) or we mix this with chopped tomatoes and onions.

IMK Mar 2015-thenotsocreativecook (6)In my kitchen…

…is a chocolate drink called Milo. This is my favorite since I was a kid. But take this note – we don’t always use this as a drink. Hmm, what do you think we do other than drinking or mix this with baked goods? Okay, I will tell you – we get a small plate, drop tablespoons of Milo and then get pieces of white bread – make it as a spread or mop the Milo with the bread. :P I do that until now – I think all Filipinos do. :D Also, in my kitchen is a pack of iced tea which is Calamansi flavor. I love the lemon flavor more, but this is what I found. I could drink about two liters of iced tea in a day. When I was on an unhealthy diet, I used to drink 1 liter of iced tea with three pieces slightly salted biscuits and that’s twice or thrice a day – no food other than that. By doing so, I did lose about 10 pounds in a month.

IMK Mar 2015-thenotsocreativecook (2)In my kitchen…

…are salted duck eggs. These are cured for too long inside a jar with water and salt. No, I did not make this – I don’t have that enough patient to wait. :D These go well with the spiced vinegar or mixed with tomatoes.

IMK Mar 2015-thenotsocreativecook (8)In my kitchen…

…is a Milkfish. Do you have like this in your country? Or have you tried this? This is delicious when grilled or when stuffed. I am lazy when it comes to grilling and I am not yet ready for the stuffed one, so the only thing I do with this is fry (haha) and make it as soup.

IMK Mar 2015-thenotsocreativecook (1)

IMK Mar 2015-thenotsocreativecook (4)

IMK Mar 2015-thenotsocreativecook (5)In my kitchen…

…is one Filipino meal using Milkfish and fried eggplants, chopped onions and tomatoes with soy sauce and vinegar. We can have this for breakfast, lunch or dinner – we really don’t care about the time. :D

IMK Mar 2015-thenotsocreativecook (3)That’s all I have for now. I hope you enjoy my IMK post and stop by Celia @ Fig Jam and Lime Cordial to peek at others’ kitchen. Come on, I know you’d love to. ;)

 I hope you join us before 10th of March. Thank you, Celia, for this wonderful place to share what’s in our kitchen.

Have a wonderful week to everyone!

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Nilagang Beef (Boiled Beef) …using pressure cooker

One of the torturing things when cooking is the waiting period. Agree? :D

I love beef, but when it comes to cooking beef cubes or beef with bones, you will have to wait for too long. It’s been a while since I have not cooked beef because the cooking time hinders me to do so. I am not patient enough to wait for two hours or even more.

NilagangBaka-thenotsocreativecookMy Mom used to cook with pressure cooker but it was long time back. I could still remember the way it whistles and how tender the beef was. I didn’t have any plan to buy pressure cooker until I have eaten one delicious, tender beef. The first thing came to my mind was the cook was so genius and patient enough to wait for that long to wait for the beef to be tender. It didn’t occur to me that the cook may have used pressure cooker for that dish.

NilagangBaka-thenotsocreativecook2When I posted How to Tenderize Beef/Meat for Tricky Tuesdays, Nimmi and Selma mentioned about pressure cooker. From that moment, I felt that I needed to get myself one. And just last month, a generous and very kind friend gave me the pressure cooker of my dreams. :D To be frank, I really did not understand how it works, but I gave it a try.

One of the dishes I wanted to make is Nilangang Baka or literally translated as ‘Boiled Beef’. It’s a simple beef soup that one wants to have especially during cold days or rainy season. For us, Filipinos, we love to have this dish with rice. :D

NilagangBaka-thenotsocreativecook3

Nilagang Baka (Boiled Beef) Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

Nilagang Baka (Boiled Beef) using pressure cooker.

Ingredients:

  • 1 kg beef cubes, about 2-inch, washed
  • 2 onions, quartered
  • 1/3 cup ginger, sliced
  • 2 cups sweet potatoes, cubed*
  • 5 pcs green long chili
  • 1 bundle of Pechay or Pak Choi, trimmed, cut and washed
  • 3 sweet corn, cut into three
  • Cabbage, optional
  • Salt
  • Peppercorn, optional

Instructions:

  1. Put the beef cubes, onions and ginger in a pressure cooker. If using peppercorn, put them as well. Add 6 cups of water.
  2. Close the lid of the pressure cooker and cook in a high heat until it reaches high pressure. When it reaches high pressure and whistles, you can lower down the heat and you can start counting the cooking time. For the 2-inch beef cubes, it can be done after 30 minutes.
  3. Turn the heat off and wait until it reaches low pressure (no smoke is coming out from the pressure cooker) before you put the sweet potatoes, corn and chilis. If you are in a hurry, you can manually remove the pressure by bringing the cooker under running water (lid still intact).
  4. When the pressure is gone, put sweet potatoes, corn and chilis. Again, turn on the heat until it reaches high pressure and turn off the heat again; wait for it to lower the pressure. Few minutes before serving, add pak choi [and cabbage, if using].
  5. Season with salt.
  6. Serve as a soup or with rice. I love to serve mine with squeezed calamansi, lemon or lime.

Notes:

  • *Potatoes can be used as replacement.
  • Pressure cookers have different instructions. Refer to your manual in case you want to try this.

I hope you enjoy this and happy partying!

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I am sharing this with my friends at Fiesta Friday , hosted by the amazing A. :D

I am also sharing this awesome dish at

Sweet and Savoury Sundays

Recipe of the Week

Tasty Tuesdays

Tickle my Tastebuds Tuesday

Japanese Style Corn Soup

There are many soup recipes I am seeing these days because of the weather. I mean, who doesn’t love a good bowl of hot, comforting soup?

I don’t make soup that much, but I don’t mind having soup anytime of the year. As long as I am in the mood for soup,  I’ll go for it.

I love having different kinds of soup, but I love the creamy ones the most. Guess I’d never part with cream, eh? I have seen this video from YouTube long time back and I was glued. First, I love corn soups. Second, she is so cute and I love her stuffs. :D

thenotsocreativecook-CornSoupI don’t know why I haven’t made this earlier. Maybe I was too busy being hyper and was not able to bend my likeness for sweets… because, my friends, this is a vegetarian soup. I think the word VEGETARIAN was a big deal to me. Oh, don’t think I am going there – it’s not happening… not yet. In the future? Hmmm, let’s see. Jhuls as a vegetarian? It’s too much to process. :D

Meanwhile, enjoy this soup and I hope you will love it as much I did.

thenotsocreativecook-CornSoup2

JAPANESE STYLE CORN SOUP Recipe

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients:

  • 1 large can cream style corn
  • Soy milk, measure it using the can of cream style corn
  • 1/2 cube or 1/2 tsp. vegetable bouillon
  • Salt & pepper, to taste
  • Parsley flakes

Instructions:

  1. Put cream style corn in a pot. Using the can of the cream style corn, measure the soy milk and add to the pot. Add the vegetable cube.
  2. In a medium heat, stir constantly until hot. Season with salt and pepper according to your taste.
  3. Serve in a dish. Sprinkle with parsley flakes and slice of bread.

Notes:

  • If you don’t want the skins of the corn, you can strain it before putting it to the pot.
  • You can also use chicken cubes for this.
  • This soup is creamy, if you opt for not-so-creamy one, you can cut the soy milk into half and replace with water.
  • Full-cream milk can also be used.

I really love this soup – it’s creamy and the combination of soy milk and cream style corn is just so good. And with slice of bread – even better. ;)

I hope you enjoy this and happy partying!

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Find me on Instagram, Twitter, Pinterest, Google+ and Facebook.

I am sharing this with my friends for the Fiesta Friday event tomorrow, hosted by the amazing A. :D

I am also sharing this at

Sweet and Savoury Sundays

FoodieFriDIYs

Recipe of the Week

Tasty Tuesdays

Tickle my Tastebuds Tuesday