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From K-drama to Kofta & Falafel inspired Burger

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I bought four cans of green peas after watching Bogummy's When Life Gives you Tangerine thinking that I will add a can of green peas whenever I cook rice just like what they did in the movie to add protein in their diet but of course, I was not able to do so.  This weekend, the first can is down. I made a burger which I call Kofta-and-Falafel inspired. Both of middle eastern origin, Kofta is a meatball with spices while falafel is vegetarian and uses chickpeas or fava beans. Since I used beef, mushroom and green peas combination and my patties were not round but oblong as we only found bread for hotdog in the grocery, I rather call this Kofta-and-Falafel-inspired and when the bread with mayo & ketchup came in, it became a burger.  200g dried shiitake mushroom, softened with hot water 300g ground beef 300g-can green peas, drained 1 big white onion, sliced 6 cloves garlic, peeled 1T turmeric powder 1T dried parsley 1T nutitional yeast Salt & peppe...
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Quick quirky vege salad dressing

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I just need to develop the right sauce and paste ratio combination but inorder not to forget this mixture, I am excited to post it here since this passed my nephew's taste test.  The spice from gochujang or korean chili paste, the umami from the japanese miso paste, the tangy taste from mustard paste, and saltiness from the soy sauce as well aa dashes of my cracked pepper & himalayan salt are all perfect ensemble. And oh, squeezes of lime or calamansi can enliven the taste buds when eating a chilled thinly shredded cabbage plus any of your favorite vegetable salad additions!  Just remember to toss before serving so as not make your salad soggy. Also, I want my cabbage raw but if desired, give the cabbage a quick hot bath for 30-seconds.  Vegetables:  shredded cabbage seeded cucumber seeded tomatoes sliced white onions Sauce: 1T or half chili paste 1T miso paste 1t mustard paste 2T soysauce 1t hot water Salt & pepper Mix well in a bowl until smooth...
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Refreshing Butterfly pea, Carandas & Calamansi cooler

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Blue Ternate or also called Butterfly Pea is known for its rich antioxidants and deep blue color. Carissa Carandas, which is also known as Christ's thorn and Bengal currant among other names, has deep red color that it is mistakenly referred after as cranberry. Got these two from my garden plus the calamamsi. Just Mix these three and one can have a refreshing drink.  Blue ternate 6 pcs carissa carandas 3 pcs calamansi 1 liter water Boil 500 ml water. Steep blue ternate with half of hot water. In another bowl, crush carissa carandas then add hot water. Juice the calamansi. In a pitcher, drain the solids from the steeped blue ternate and crushed carandas and transfer the juices on a glass pitcher. Add 500ml cold water. Stir and enjoy.  Add honey or sweetener, if desired. 
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Easy Shiitake and Vegetable Siomai

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I love shiitake mushroom. I keep dried shiitake in my pantry since I add it to my pasta sauce or soup. This is the first time that I made a siomai using this "meat of the forest." 50g dried shiitake, soaked in hotwater 1 medium carrots 1/2 cup pechay leaves 1 sweetcorn in cob, kernels shredded 3 cloves garlic 1 onion 1 t ginger 1 T himalayan salt & pepper 2T cornstarch 1T flour 1 T nutritional yeast 25 pcs siomai/molo wrapper Oil to spray Drain shiitake. In a food processor, add the first seven ingredients and process. Transfer in a bowl, add salt, cornstarch, flour and yeast. Mix well.  Bring water into boil using the rice cooker. Spoon a mixture in the wrapper. Repeat until done.  Spray oil on the steamer surface. Add siomai with space in between. Steam for 15 minutes. Repeat until all is done. Serve with chili sauce.  For Chili sauce: Chili oil  Toasted garlic Soy sauce Calamansi Mix all ingredients. Serve as dipping sauce fir the sioma...
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Marble Potatoes in three ways

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     Back in college, I have this favorite restaurant in Jaro, Iloilo City called Bavaria  that served pan-fried potatoes which I severely missed when I went back in Negros. And my last eat there must be, I guess, way back in 2015 when I was still going "overseas" for my master's class in CPU.       I attempted to replicate the same many times but I guess since I don't use butter, I could not bust through the real thing. I drizzle mine with olive oil, season with Himalayan salt and pepper with some dried herbs or my fresh Italian oregano then when these marble potatoes abound. This particular gustatory memory must be the reason that I love potatoes and often look forward to the time when marble potatoes abound in the market. Abundance means cheaper price, so I got a kilo recently to cook all of them to accompany my lamb rack.      But today, I tried something new. The three ways I refer to are boiled, halved ...
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Rosemary & cheese crusted Lamb Rack

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I posted my marble potatoes in three ways earlier here. . Those delicious potatoes go delightfully well with my lamb rack. The reality vs expectation is real in this one. First, I have no sharp knife that can cut through the rib bones cleanly. My oven is a bit unreliable so I added some time using my airfryer. But tastewise, the chops are medium-well and tastes great with my easy rub marinade.          1 kilo of lamb rack Parmesan Cheese Black pepper  Himalayan salt Dried Rosemary 2 limes, juiced An hour before cooking, wash and dry the lamb rack. Score the fatty side.  In a bowl, mix the spices. In another bowl, Squeeze out the lemon juice. Arrange the lamb in a baking tin, rub the juice followed by the dry spices. Marinate for at least an hour.   Set the oven for 230C and preheat for 15 minutes. Put the lamb rack in the over and let cook for 15 minutes. Then turn the pan and let bake for another 15 minutes. I took it...
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