Uncommon Ramen

Uncommon Ramen

This is not your plain old ramen noodle lunch. Although the recipe is quite simple when you use the packet of noodles from your favorite grocery store. If you eat meat, use the beef pho base and add chicken. If you prefer this to be more plant-based simply use the vegetable pho base Either way, the earthy taste of the mushrooms will add that umami flavor to what is normally a plain soup.The cilantro add brightness and if you like spice just add a little Sriracha sauce!
Prep Time 5 minutes
Total Time 10 minutes
Course Lunch
Cuisine Asian
Servings 2
Calories 231 kcal

Equipment

  • 1 Small to Medium Sauce Pan

Ingredients
  

  • 1 Packet Ramen Noodles
  • 2.5 Cups Pho Broth
  • 2 Ounces Chicken cooked
  • 1/3 Cup Mushrooms
  • 1/4 Cup Red Onion
  • 2 Tbsp Green Onion
  • 1/3 Cup Cilantro

Instructions
 

  • Wash the cilantro
  • Wash the mushrooms
  • Chop the cilantro
  • Slice the onion
  • Slice the mushrooms
  • Add Pho broth and seasoning packet to a medium sized pot cook on med- high heat until it comes to a simmer
  • Add the ramen noodles and then the onion (If you like raw onion you can add 2/3rd and reserve some for after the soup is cooked)
  • Cook for 2 minutes stir the noodles to break them apart.
  • Add the pre-cooked chicken
  • Add the mushrooms
  • When the noodles are par-cooked add 1/2 the cilantro, reserving the rest for garnish
  • Turn off the heat and let it stand in the pan for 1 minute.
  • Pour everything into a bowl then add the green onion and cilantro
  • Squeeze lime over the noodles
  • Add ½ tsp of sriracha (optional) if you want a little kick. We highly recommend the sriracha.
  • Mix and enjoy

Video

Notes

You can use 1 Tbsp of Pho paste and 2.5 cups of water instead of the Pho broth 
 This recipe has lots of sodium between the Pho Broth and the Seasoning Packet.  If you want to cut some of the sodium we suggest that you omit the seasoning packet from the noodles and just using the broth. Or simply add a half packet. 
Depending on which Pho base you select the nutritional values may change. Always check the label of the product you are using in the recipe and factor that  information accordingly. 
Vegans/Vegetarian - Substitute tofu for chicken or used a plant based chicken product, Vegetable Pho in lieu of beef pho. 

Nutrition

Serving: 2gCalories: 231kcalCarbohydrates: 31gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 1354mgPotassium: 212mgFiber: 2gSugar: 2gVitamin A: 264IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Keyword budget, easy, family, Lunch, Soup, Spicy
Tried this recipe?Let us know how it was!
Portion-Asian-Beef-

Korean Beef Rice Bowl

Korean Beef Rice Bowl

This bowl of beefy goodness has become one of our favorites. Its slightly sweet and spicy flavors keeps you craving another bite. It comes together quite quickly so it is a great meal when you are short on time or can be made up 3 days ahead for meal prep.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 413 kcal

Equipment

  • 1 frying pan
  • 1 Small to Medium Pot w Lid
  • 1 Mesh Strainer
  • 1 Cutting Board
  • 1 Chef's Knife
  • Measuring Cups Full Set, using 1/2 Cups and Full
  • Measuring Spoons Full Set
  • 1 Whisk
  • Tasting Spoons Multiples
  • 1 Potato Peeler or Zoodle Maker Tool
  • 1 Slotted Plastic Spoon
  • 1 Small Mixing Bowl
  • 1 Medium Mixing Bowl

Ingredients
  

  • 1 lb Ground Beef
  • 2 Cloves Garlic
  • 1 Tbsp Ginger Root
  • 1/4 Cup Low Sodium Soy Sauce
  • 1/4 Cup Brown Sugar
  • 1 Tsp Sesame Oil
  • 1/4 Tsp Ground Ginger
  • 1/2 Tsp Red Pepper Flake
  • 4 Tbsp Green Onion
  • 1 Cup Carrot
  • 1 Tbsp Vegetable Oil
  • 1 Cup Zucchini

Instructions
 

  • Add the brown sugar to a bowl
  • Add the soy sauce
  • Add the red pepper flake
  • Add the ground ginger
  • Add the Sesame Oil
  • Peel and mince the garlic
  • Peel the ginger with a spoon and mince
  • Add oil to the pan over medium low heat
  • Add the garlic and ginger to the warm pan
  • Once you can smell the garlic and ginger (1 min or so) Add the ground beef
  • Raise the heat to medium once all the beef is in the pan
  • Mash the beef down so that it fills the pan and will cook evenly
  • Brown the meat until there is no more noticeable pink meat
  • Add the sauce to the meat and continue cooking for 3 minutes stirring to combine
  • Remove from heat and add the green onion
  • Serve over rice or vegetables and garnish with more green onion and fresh raw carrot
  • Can be saved to be served family style for up to 3 days

Video

Notes

Add more or less red pepper flake or add Sriracha sauce to adjust the heat 
We serve this dish over Jasmine white rice  (not calculated in nutritional total) however you can serve over lettuce, pea pods, or brown rice. 
Over a cup of white  rice you will add 225 more calories  A half cup of white rice with a full serving of beef puts you right under 500 calories!

Nutrition

Calories: 413kcalCarbohydrates: 20gProtein: 22gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 684mgPotassium: 600mgFiber: 2gSugar: 16gVitamin A: 5542IUVitamin C: 9mgCalcium: 60mgIron: 3mg
Keyword budget, Dinner, easy, family, Filling, tasty
Tried this recipe?Let us know how it was!
Egg roll in a bowl

Egg Roll In A Bowl

Egg Roll in a Bowl Recipe

A healthier version of a traditional Asian dish this stir fry has all the flavor of an egg roll without the extra carbs from the roll and calories from the deep-fried fat. You can further modify this recipe to lower its sodium or eliminate carbs based on your own dietary needs.
Some variations I have tried and liked are: add mushrooms and Zucchini noodles
No Chinese Five Spice? Thats okay add in a little Allspice and Ginger and this still tastes amazing.
This is a perfect meal-prep meal since it can be eaten reheated or served cold over zoodles.
Approximate Cost Per Serving: $1.50
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 6
Calories 434 kcal

Equipment

  • 1 Cutting Board
  • 1 Large Frying Pan
  • 1 Vegetable Peeler or Zoodle Tool
  • 1 Kitchen Knife
  • 1 Mesh Strainer
  • 1 Pot w Lid
  • Measuring Cups
  • Measuring Spoons
  • Spoon for Peeling Ginger

Ingredients
  

  • 3 cups Cabbage Green is best but you can mix green and purple if your prefer
  • 1 cup Carrot
  • 1/2 Cup Zucchini
  • 1/2 cup Onion
  • 2 Cloves Garlic
  • 2 Tbsp Green Onion
  • 1 tbsp Ginger Root
  • 1 Pound Ground Pork Turkey can be substituted
  • 3 tbsp Low Sodium Soy Sauce
  • 1/4 Tsp Ground Chinese Five Spice
  • 2 tbsp Brown Sugar
  • 1 tbsp Olive Oil
  • 1/4 tsp Sesame Oil
  • 1.5 cups Jasmine Rice Brown rice can be substituted
  • 2 cups Water

Instructions
 

  • Heat the olive oil in a large frying pan
    1 tbsp Olive Oil
  • Dice and Add the onion
    1 cup Carrot, 1/2 cup Onion
  • Mince the garlic and the ginger and add them to to pan, Cook for 2 minutes until you smell the aromatics
  • Julienne or Zoodle some carrots
  • Add the carrots
  • While the carrots and onion are cooking, soak and rinse the rice until the water runs clear
    1.5 cups Jasmine Rice
  • Add the rice to a pot with 4 cups of water, (add a pinch of salt to the water) bring to a boil, stir, reduce heat to low and cover, cook until tender.
    2 cups Water
  • Once the carrots are bending when stirred
    2 Cloves Garlic, 1 tbsp Ginger Root
  • Either push the vegetables to the side of the pan or remove all ingredients from the pan and set aside in a bowl
    1 cup Carrot, 1/2 cup Onion, 2 Cloves Garlic, 1 tbsp Ginger Root
  • Place the pork in the hot pan over medium to high heat. Cook thoroughly (no pink meat). Breaking the meat into small crumbles
    1 Pound Ground Pork
  • Slice the cabbage and julienne the zucchini
  • Add the cabbage along with the reserved ingredients
    3 cups Cabbage
  • Add the brown sugar and soy sauce
  • Add a little more cabbage for crunch
  • Add the green onion
  • Add the sesame oil
    1/4 tsp Sesame Oil
  • Fluff the rice with a fork and serve the stir fry over the rice
    1.5 cups Jasmine Rice

Video

Notes

We typically use pork in this recipe, however, we have mixed ground pork and ground turkey. Ground chicken, shrimp, or tofu would also be a good main ingredient in this recipe. 
We also like to add a little bit of extra shredded cabbage that is less wilted to give it more crunch.
We garnish with green onion (optional)
Make a mason jar salad with Asian dressing, zoodles, and leftover egg roll stir fry! 

Nutrition

Serving: 5gCalories: 434kcalCarbohydrates: 47gProtein: 17gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 54mgSodium: 342mgPotassium: 446mgFiber: 2gSugar: 7gVitamin A: 3604IUVitamin C: 16mgCalcium: 59mgIron: 2mg
Keyword budget, Dinner, family, Healthy, Lunch, Pork
Tried this recipe?Let us know how it was!
Bok Choy Stir fry

Bok Choy Stir Fry W Beef Recipe

Bok Choy Stir Fry w Beef Recipe

Bok Choy (aka Asian Cabbage) takes center stage in this delicious stir fry. Low in calories it comes in around 221 calories and so healthy! With the calorie count so low you could serve with your favorite grain. This could easily be a vegetarian option by omitting the beef, using vegetable stock, and black bean sauce in lieu of the oyster sauce.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 3
Calories 221 kcal

Equipment

  • 1 Wok
  • 1 Whisk
  • 1 Colander
  • 2 Cutting Boards
  • 2 Chef's Knives
  • 2 Wooden Spatulas
  • 1 Vegetable Peeler

Ingredients
  

Stir Fry Sauce

  • 1/4 Cup Oyster Sauce
  • 1/4 Cup Chicken Stock
  • 3 Tbsp Soy Sauce
  • 1 Tsp Sriracha
  • 1 Tsp Corn Starch
  • 1 Tsp Ginger Root
  • 1 Tsp Garlic
  • 1/4 Tsp Chinese Five Spice

The Stir Fry

  • 3 Cups Bok Choy
  • 1/4 Lb Beef Cut into thin strips for stir fry
  • 1/4 Cup Pea Pods
  • 1/2 Cup Carrots
  • 1/4 Cup Mushrooms
  • 1/4 Cup Red Bell Pepper
  • 1 Tbsp Cooking Oil
  • 2 Tsp Garlic
  • 2 Tsp Ginger
  • 1 Tsp Sesame Oil
  • 1 Green onion Chopped

Instructions
 

  • Separate the Bok choy by pulling the leave apart
  • Wash the Bok choy and other veggies, set aside to dry. Pat with a paper towel before adding to hot oil or they will splatter oil.
  • Whisk the ingredients for the sauce together
  • Add the 3/4 of the oil to your wok on high heat
  • Add in the vegetables one by one starting with the carrots, them the peppers onions, and, pea pods. Stir to keep them from burning
  • Lower heat to med high
  • Add in the bok choy, ginger, and the garlic
  • Push all the veggies to the side and add the remaining oil
  • Drop in the stir fry beef and cook until it is browned do not over cook it or it will be tough
  • Add the sauce cook for 3 minutes to incorporate it all together
  • Add the sesame oil and cook for 1-2 minutes more
  • Garnish with the green onion and serve

Video

Notes

Serve over Jasmine rice, asian noodles, or other favorite grain.
The first time we made this we added the corn starch to the beef. I do not recommend doing this a it made a sticky mess in the wok to start. We have made it since and simply mix the cornstarch with the sauce. 
In the video we made this using some zucchini slices and while it was delish for the meal, the leftover meal prep dish was too watery- If you are planning to eat this as a meal prep do not use zucchini. 

Nutrition

Calories: 221kcalCarbohydrates: 11gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 27mgSodium: 1678mgPotassium: 524mgFiber: 2gSugar: 4gVitamin A: 7173IUVitamin C: 56mgCalcium: 106mgIron: 2mg
Keyword easy, Healthy, Low Calorie
Tried this recipe?Let us know how it was!
g58 art wall

G.58 Experience Fine China and Art

Part 4 of 5 in a series Food Among Art- A Love Story

I was inspired to write this piece by a random lunchtime restaurant visit to a place that a friend recommended. I happened to be in the Morrisville area for a client meeting on a weekday and was quite hungry. I thought “what a great time to visit this local establishment, maybe take a few pictures and review the food”. I had no idea of the journey I was about to take learning about Chinese customs and art. I entered G58 Modern Chinese Cuisine and asked the hostess if I could be seated at the bar as I snapped a photo of a cool looking wall, with absolutely no idea what it was about, I casually mentioned to her that I have a food blog and asked if I could be permitted to take a few pictures.  

g58 umbrella lighting

Amanda, G58’s Hostess, is a young Chinese woman from Shanghai. Her warm accommodating nature and bright smile were what we first encountered. She has a wealth of knowledge about the Chinese culture and how the art displayed around the restaurant tied into many important facets of G58. I would later learn that this wall represents the human struggle to achieve goals.

As I sat at the bar trying to decide which amazing dish I would have for lunch she explained that the chefs that work here are Master Chefs in China and came to the US to work in this restaurant. I realized that I was in for an experience that is hard to find outside of Las Vegas, New York, or Chicago.

Amanda announced she would like for me to try some tea. Serving tea in China plays a big part in their social etiquette. She said the tea she serves is imported from China, that it not only tastes good, but it is also served with health in mind. I selected the Jasmine Tea from Fu Jian, Province which is on the southeastern coast of China, situated opposite the island of Taiwan. The fragrant tea sits in a strainer at the top of the pot as the steam steeps its flavor into the water. The cast-iron pot sits on a warmer.

While pouring over the lunch menu, I wanted to taste everything. I lamented over what I wanted for lunch so long that I decided I would simply start with an appetizer and just see where my hunger landed after that. I made the right decision by ordering the pork and beef pan-fried dumplings. When the dish arrived I knew I was in for a treat, this was no ordinary Asian dumpling. They were joined together in the pan with the batter poured all around them. It looked like a big flower made out of fried goodness. As I cut into the first dumpling it was warm, moist and most of all flavorful. I dipped the dumpling in a ginger soy sauce, as is customary.

g58 plated food

For my main course, I ordered the pan-fried noodles with shrimp and beef, knowing that I would be taking some home for lunch the next day. The beef was tender and seasoned perfectly and the shrimp popped with freshness, I think the shrimp was the best I have ever had. Both were cooked to perfection along with the delicate noodles which I ordered minimally spiced. This dish came through with enough kick and flavor without the need for any additional spice.

pan fried noodles dish

When my lunch was coming to an end, Amanda informed me she would provide a tour around the restaurant to see the formal and private dining areas and talk with me about some of the art that is displayed.

g58 offers traditional, formal and private dining options

The best was yet to come as Amanda explained the art, its culture, it’s interpretations and even some of how it is made. You will definitely want to watch the videos below to hear her tell us what she knows about each piece. She will take us through the Dynasty Dolls which are made to represent each dynasty. The Climbing Wall, the Mural made of Colored Pins, The Silk Lotus Chandelier, The Mural of the Chinese New Year, The Needlepoint, The Five Lions, and the last and most impressive Dragon and Warrior Sculpture made from food-grade materials.

Check out this wonderful restaurant for your self at 10958 Chapel Hill Road in Morrisville, NC.

Peaches Jar

Pickled Peaches

Ingredients

  • 3 Peaches (ripe but not soft)
  • 1 Cup of Apple Cider Vinegar
  • 1/3 of a Cup of Mirin or Rice Wine Vinegar
  • 1/2 Cup of Sugar
  • 1/4 Cup of Maple Syrup
  • 1 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Nutmeg
  • 1 Star Anise
  • 1 Small Chunk of Fresh Ginger (approximate size of your fingertip)

Instructions

  • Wash and slice the peaches (discard pit)
  • Warm the vinegar, mirin, sugar, maple syrup, cinnamon, and nutmeg in a pan on the stove. Do not boil it, simply warm it so that the ingredients mix together and dissolve.
  • Put the star anise and ginger in a mason jar and add the peaches to it.
  • Pour the warm liquid into the jar
  • Let it sit for 1 week in the refrigerator before eating
  • Will keep for approximately 30 days in the refrigerator

Watch How to Make It

Chicken and Shrimp Pad Thai

  • 4 oz Chicken (cut thin and into pieces)
  • 8-10 Shrimp (peeled and deveined)
  • 6oz Rice Noodles (cooked and cooled)
  • 1/3  Cup Light Brown Sugar
  • 1/2 Lime (fresh/ squeezed)
  • 1 ½  Tablespoons of Fish Sauce
  • ¼ Cup of Soy Sauce (low sodium)
  • 2 Tablespoons of Rice Vinegar
  • 1 Tablespoon of Marin
  • 1/2 Cup Carrots Matchsticks
  • ¼ Cup of Sweet Pepper (Green or Red)
  • 1 Cup Bean Sprouts (rinsed in water)
  • ¼ Pepper
  • 3 Sprigs of Green Onion (Chopped)
  • 1 Tablespoons of Minced Garlic or Garlic (w/ chili paste for some heat)
  • 2 Eggs
  • 1 Tablespoon of Oil
  • 2  Tablespoons of Crushed Peanuts
  • 3 Tablespoons of Flour
  1. Combine all these ingredients in a bowl, sugar, soy, vinegar, fish sauce, lime juice, and marin. Mix and leave to the side for now.
  2. Place the oil in fry pan and heat on med-high, dust each piece of chicken lightly in flour add to oil, cook on each side for approximately 1 ½ minutes, add garlic and shrimp with chicken and continue to cook for 2 more minutes, flipping the shrimp. Once cooked remove chicken and shrimp and set aside.
  3. Add carrots and peppers to the same pan you took chicken/shrimp from and cook for 2-3 minutes, spread mixture to the outer edge of the pan and crack your eggs in the middle scramble them, ensure they are cooked then you can mix them with the carrots, peppers.
  4. Add chicken/shrimp back into the pan and then add your rice noodles, once your noodles are warm, add the sauce you made above to the mixture. Add your bean sprouts and green onions.
  5. Serve and sprinkle with chopped peanuts

Enjoy!

The Philippines Trip

My Trip to the Philippines

My day time job is working for a Telecom. They offered me an experience of a lifetime to go to the Philippines and bond with my employees.  I’ve worked closely with them and we’ve built great relationships over the years. We have spent lots of time in video conferences in the last few years but had never met in person. It had always been my dream to travel to different countries, learn about different cultures and most important, taste their cuisine. How could I say no to an all-paid experience of a lifetime?  

Preparing for my journey meant packing the lightest weight clothes that I had, as it is 100+ degrees F there every day (I am from the north where we rarely hit 100 degrees F in the summer). I had to gather my passport, get the required vaccinations and register with the US embassy on my travels and where I was staying.

As I boarded the huge Cathay Pacific airplane with my boss, I immediate felt the anxiety. I am about to travel to the other side of the world and I’ve never been on a plane for more than three hours. I wondered what is this 27 hour flight was going to feel like? Let’s just say it was an experience all on its own because all you can do is eat and sleep. The flight was where my culinary journey would start and I didn’t even know it. Every meal was served with a bowl of white rice, fish (usually raw), salad, soup, and fresh fruit. I was not all that confident eating raw fish on an airplane but looking around everyone else was eating it. So you know what they say… “When in Rome”!

Once we landed in the Philippines we were greeted at the airport by a few of my Filipino co-workers, I felt such joy and excitement. However I could not forget why we were there and it was to work, not just play. We dropped our bags off at the beautiful Intercontinental Hotel in Manila at 1:00 in the morning and went straight into the office to see the rest of my team. The Philippines is 12 hours ahead of the United States, so to accommodate a typical 8:00 am-5:00 pm workday in the United States, a typical Filipino workday starts at 8:00 pm and ends at 5:00 am.

When the workday was done, we all met up at a local bar that is open 24 hours and had some drinks. It felt a bit odd at first that I was drinking an “El Presidente” beer at 6:00 am when normally I would have a cup of coffee in hand, but everything I would normally do and see was flipped by 12 hours.

After a beer or two, we were all hungry. It was time for food! We were asked what do we want to eat while we are there? They had the traditional U.S. chain restaurants, but we expressed that’s not what we had in mind. I can eat pizza or fried chicken any day of the week.  We wanted local Filipino food, everything and anything. My team was so happy to hear this and were up for the challenge of where to bring us and choosing their favorite foods that they wanted us to experience.

The majority of people in the Philippines don’t have cars and many rely on public transportation (like we do here in big cities). The cost/distance you were traveling all determined the transportation you should be using. When I went the currency conversion was almost 3.3 /1 so this means my money was going to go a long way.
We all piled into taxis but I could not keep my eyes off the Jeepneys. They are small colorful buses with amazing artwork and the drivers blare music over their speakers. It had F-U-N written all over it and before I left, I was going to be riding in one for sure!

Over the next few days, we experienced the most amazing local foods. We usually ordered one of everything off the menu. We had “Tulapho” (fried pork chunks), Bulalo” (bone marrow stew), “Chicharon Bulaklak” (fried pig intestine), “Lumpia Shanghai” (fried spring rolls) and “Escabeche” (sweet n’ sour whole red snapper fish).  Everything was so fresh, it melted in your mouth and was so rich in flavor. Every dish is served with a bowl of white rice, hot chili peppers, and “Calamansi” which is in the lemon family but looks like a small green lime.

Filipino dishes have a great balance between heat, salt, and sour, which leaves your mouth wanting more!!

My team also brought lunch into the office that they made at home. They wanted to show off their culinary skills. At lunchtime, I enjoyed the best chicken adobo and leche flan.

I knew it would not be long before our palates were put to the test with something very unusual and the day finally came. My team placed a Balut egg in front of each of us and pulled out their cameras to record. There were rumors of previous American teams visiting and grown men could not even eat this egg. They were looking to catch us on video trying to eat this repulsive egg, have our stomach reject it and give up. 

I looked at my boss. We both have strong stomachs and we knew no matter what we were going to doing this!  The team gave us instructions on how to eat it, peel the top, drink the juice then peel and eat. For anyone who does know what a Balut egg is; it’s a duck embryo incubated between 14-21 days old. Well, we did it and didn’t make one face. While we were taking on this challenge, everyone was cheering us on and could not believe we did it. We made office history that day by eating it all.  To be honest, it did not taste bad. It was definitely more “mind over matter” for those who eat with their eyes as you could see feathers and it was a little crunchy.

During the day it became extremely hot with temperatures reaching 110 F and was it ever humid. You do not want spicy/heavy food, so during the day you eat lighter. Lots of fresh fruit;  Mango, Jackfruit, “Rambutan” (a white fleshy fruit with a tart berry flavor with a hint of coconut). We were also introduced to “Durian”. I could write a whole blog on “Durian” alone, and probably will. I can say it is definitely not for me. The Durian has such a strong distinct flavor it will never leave me. It had a slimy consistency and tasted like a rotten onion. But who am I to judge. It’s loved by many and even made into candies across the world.

Another popular dish is “Halo-Halo” and it’s the Filipino version of ice cream. It starts with shaved ice and then toppings are added. In the states, if we had shaved ice, it would be called a snow cone and we would pour flavored syrup on it, that’s it. The Filipinos put items such as evaporated milk, sweet bean mash, fruit, coffee or shaved coconut on top.

During the day we also enjoyed shopping. We went to Green Hills which is a huge indoor flea market with hundreds of vendors all trying to compete to get your purchases. They had the most beautiful selection of pearls, pocketbooks, and shoes. What made it fun is there were no price tags. Instead, you haggle. It was suggested to bring along someone who can speak the native language (Tagalog) with you or you could potentially overpay. The first sale of the day for a vendor is very important. I was told this is where I would get the best deal. The Filipino people believe that first sale will set how the rest of your day is going to go.

I finally got to ride on the Jeepney too and made sure I had my sneakers on. The Jeepney stops for maybe 30 seconds, everyone jumps in on the back and there are 2 long bench seats aligned under the windows. You pay per kilometer and you pay by passing your pesos to the person to the right of you and it keeps gets passed down until it reaches the driver. When you’re ready to get off, be prepared to jump off even if the jeepney is still moving (slowly of course).
I had such a great time during those two weeks that I went back again for another two weeks the following year. It was my thirtieth birthday and that is a story for another blog. All I will tell you for now is, my surprise party was held at Chuck Norris’s house.

My Filipino family is amazing. They gave me memories I will cherish for a lifetime.

Turkey Spring Roll opt

Turkey Spring Rolls

Turkey Spring Rolls

These hand rolled Spring Rolls are made with turkey instead of the traditional pork. They are still as delicious, and better than take out.

Ingredients
  

  • 2 -15 Spring Roll Wrappers
  • 1.5 Tbsp Olive Oil
  • ½ Lb. Ground Turkey
  • ¼ Cup Mushrooms chopped
  • 2-3 Green Onions/Scallions chopped
  • ½ Cup Diced Cabbage
  • 2 Carrots Minced
  • 1 Tablespoon Oyster or Other Fish Sauce
  • 1 Teaspoon Fresh Ginger
  • 1 Clove Garlic
  • 1 Teaspoon Soy Sauce
  • ½ Teaspoon Red Pepper Flake
  • Salt and Pepper to Taste
  • ½ Cup Vegetable Oil for Frying

Instructions
 

  • Heat the olive oil in a frying pan.
  • Add the turkey meat and cook until no pink color is seen.
  • Before the meat is nearly done, add in the garlic to cook for a few minutes until it glistens.
  • Remove the turkey mixture from the heat and set aside.
  • Prepare the mushrooms, green onion, cabbage, carrots and spices and place in a bowl.
  • Add in the cooled turkey mixture.
  • Lay out a few of the egg roll wrappers on a dry, clean, surface.
  • Fill a tablespoon and drop it on one side of the mixture.
  • Roll it tight like you would roll a burrito, being careful to tuck in sides and pinch any openings together. You can dip your finger in water and wet the end. (you do not want the filling to leak out into the oil when frying).
  • Heat the vegetable oil over medium heat.
  • Place the rolls one at a time in the pan when the oil is ready.
  • When browned, remove the rolls with tongs and place on a paper towel to drain.
  • Serve with our Chinese Brown Duck Sauce or an Asian chili sauce.
Tried this recipe?Let us know how it was!

In picture one, I tried these with rice paper wrappers and they were good, but the second time I made them I used traditional spring roll wrappers and liked them better. 

  • 12 -15 Spring Roll Wrappers
  • ½ Lb. of Ground Turkey
  • ¼ Cup of Mushrooms (chopped)
  • 2-3 Green Onions/Scallions (chopped)
  • ½ Cup of Diced Cabbage
  • 2 Carrots (Minced)
  • 1 Tablespoon of Oyster or Other Fish Sauce
  • 1 Teaspoon of Fresh Ginger
  • 1 Clove of Garlic
  • 1 Teaspoon of Soy Sauce
  • ½ Teaspoon of Red Pepper Flake
  • Salt and Pepper to Taste
  • ½ Cup of Vegetable Oil for Frying
  1. Heat the olive oil in a frying pan.
  2. Add the turkey meat and cook until no pink color is seen.
  3. Before the meat is nearly done, add in the garlic to cook for a few minutes until it glistens.
  4. Remove the turkey mixture from the heat and set aside.
  5. Prepare the mushrooms, green onion, cabbage, carrots and spices and place in a bowl.
  6. Add in the cooled turkey mixture.
  7. Lay out a few of the egg roll wrappers on a dry, clean, surface.
  8. Fill a tablespoon and drop it on one side of the mixture.
  9. Roll it tight like you would roll a burrito, being careful to tuck in sides and pinch any openings together. (you do not want the filling to leak out into the oil when frying).
  10. Heat the vegetable oil over medium heat.
  11. Place the rolls one at a time in the pan when the oil is ready.
  12. When browned, remove the rolls with tongs and place on a paper towel to drain.
  13. Serve with our Chinese Brown Duck Sauce or an Asian chili sauce. 

Jasmine Rice in the Microwave

  • 1 Cup of Jasmine Rice
  • 1 ½ Cups of Water
  1. Add the rice to the perforated-bowl.
  2. Rinse under cold water 3-4 times, then let it drain.
  3. Add the perforated-bowl with rice in it, back into the rice cooker.
  4. Add the water over the top and cover with a lid.
  5. Cook in the microwave 5 minutes on high.
  6. Stir the rice and cover, reduce the power to 50% and cook for 10 minutes.
  7. Allow the rice to sit for 3-4 minutes after the microwave stops, this will help absorb any excess moisture.
  8. Taste the rice if you want/need it to cook for 1-2 minutes longer, you can.
  9. Rice should be light and fluffy

Fried Rice

  • 2 Cups White Rice (cooked)
  • ½ Small White Onion (diced)
  • 1 Teaspoon of Garlic (minced)
  • 2 Teaspoon of Butter
  • 1 Teaspoon of Olive oil
  • 2 Eggs
  • 1 Scallion/Green Onion (chopped)
  • 1 Tablespoon of Soy sauce
  • Salt and Pepper to Taste
  1. In a frying pan, add oil and turn the heat to high.
  2. Add the onion and cook for 2-3 minutes.
  3. Add the garlic and reduce the heat to medium.
  4. Crack the eggs over the top and add the onion/garlic mixture.  Cook for 2 minutes mixing together
  5. Add the cooked rice and butter, mix together.
  6. Return the heat back to high, constantly folding in the rice.
  7. Turn the heat off, add the soy sauce over the top and sprinkle the scallions on top.