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Showing posts with label YedyLicious Recipes. Show all posts
Showing posts with label YedyLicious Recipes. Show all posts

How To Cook Tteokbokki 떡볶이 [Toppokki / Dukbokki] Easy Korean Spicy Rice Cake Recipe

Wednesday, March 20, 2019
This recipe for Tteokbokki 떡볶이 or Korean Spicy Rice Cake, alongside majority of the Korean food recipes I know I learned from an Ajumma 아줌마 (Korean elderly woman) who owned a Korean restaurant near the place where I used to live. My friendship with this ajumma didn't really start off on the right foot, you see. She used to dislike me.

For her, I was this annoying girl who speaks in broken Korean while asking for extra servings of kimchi more than a normal customer would. Until I grew on her. I somehow and surprisingly charmed my way through her heart and the next thing I know she was handing me a notes of her Korean food recipes before boarding the plane that will bring her back to her motherland for good.



I miss her. I miss hanging out in her restaurant and annoying her with my Konglish until she feeds me good food because she'd rather see this annoying girl devour her food happily instead of talking things she cannot understand. But when we speak the language of food, we become friends, there was nothing we cannot understand.


Buta No Kakuni Recipe 豚の角煮 [How To Cook Japanese Braised Pork Belly]

Thursday, February 21, 2019
There was this Japanese movie I've seen years ago which title and other information, to my dismay, escaped my mind currently. What I can remember however, was this scene of a man in search of something, who chanced upon an izakaya in the middle of nowhere.

The man, obviously worn out and exhausted from his quest was fed with what the audience can surmise as the best Buta No Kakuni he has ever had in his life. That moment gave him a sort of clarity - a fresh breath of courage to continue with his journey. 

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That particular scene was very meaningful thus, it is one which to this day clings to my mind. It was bleeding with metaphorical representation of a despondent man being fed with an edible pep-talk - and a good one at that. By the end of the scene, he was beaming with optimism like that of a glistening chunks of kakuni that hopefully unlike the man's newfound courage, will melt in the mouth.

It was so subtle yet powerful. 


A Late Hello, an Update, a YouTube Channel, and a Very Simple Toast Recipe

Thursday, February 07, 2019
Hello lovely readers! It wasn't my intention to turn this blog into a space-gathering dust but somehow it did and I apologize. 2019 started out all well and good but the super cold weather where I am right now is taking a toll on my health I've been sick on and off for the past weeks. I know it is rather late but let me greet you a Happy and Prosperous 2019! I am claiming that this year will be filled with blessings, fulfilled dreams, answered prayers, and delightful surprises for all of us. And yes of course, good health.

So, first blog post for the year. Nothing grandiose, really. As a matter of fact, I am still on my PJ's and lazily sitting on my bed as I am writing this because I am still nursing residual colds from the mean flu that knocked me down recently. But I figured, the Chinese New Year has passed (gōng xǐ fā cái, btw) and I still haven't blogged about anything yet. So, hello there!

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I started a YouTube Channel. I have been wanting to start one for a while now because almost everyone in my family have their own channel filming the things they love for all the world to see, while I, was constantly battling the idea of starting my own channel versus my love for my privacy. At the end of the day, a lot of people talked me into starting one. Shout out to my friend Richie a.k.a. The Pickiest Eater In The World, who gave me an encouraging nudge to just get my sh*t together and start.

So here I am - navigating ever so carefully the colourful world of creating videos on YouTube. 

부대찌개 Budae Jjigae Recipe [How to Cook Korean Army Base Stew]

Sunday, August 26, 2018
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I am not the type to whine about the rain because I seriously love cold weather I could be a self-appointed ambassadress for rainy season. But the incessant rain these past few weeks made me realize that too much of anything is no fun at all. I often wondered when will it stop. Even the things we love can be tiring times, I reckon.


The only consolation is that I could make my favorite soups and stews without risking heat stroke in our kitchen. I once made beef bone broth in the middle of Summer it drove people in our house to ponder over all my other questionable choices in life. 


The other day I made one of my favorite Korean food, Budae Jjigae (부대찌개) popularly known as Korean Army Base Stew



豚丼 Butadon Recipe [How To Cook Japanese Pork Rice Bowl] + Buta Fried Rice

Thursday, August 02, 2018
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One time, I found my kid nephew browsing through my food blog. We love to laugh seeing old photos of ourselves here at YedyLicious so I thought it was just one of those days. Then I realized, he was intently looking at the food photos and reading description of food I blogged before. I knew then what was coming next. 

Minutes after, his effort to work his charm into making me cook something for him was so palpable I can’t help but laugh so hard at the cuteness of the situation. It was the same charm he uses to me or his mom right after realizing that he wants to have what Youtuber Ben Deen was having in one of his mukbangs. 

The effect of social media, right there. But I don’t mind. My nephew’s fervent love for food, he got from me, you see.  


Peanut Butter Chocolate and Apple Sandwich

Tuesday, July 17, 2018
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What do you eat when you’re too lazy? This is the question I would often get from friends who at least once in their lives witnessed me cooked laboriously and often times ceremoniously. In parallel universe, I could probably tell them with much bravado that I am way too passionate of a cook to be lazy. I could also cough a pontifical declaration that every meal I have is labor of love reeking of enthusiasm to create culinary masterpiece.

But we are in this universe and none of those pompous declaration is true. Because the truth is, despite my desire to learn more about the ways in the kitchen, I get lazy at times. On a not so good day, my laziness gets the better off me I could eat tuna straight out of a can – totally not my brightest hour.

Soy Ginger Steamed Fish Recipe

Saturday, July 07, 2018
I remember back in college, there was a time when I would eat nothing but steamed fish aside from the usual vegetables my pantry was never without. Just straight up fish, lemon, ginger, and salt, - steamed to perfection. My desire to stay fit far outweigh my love for bacon. I was part of our college dance troupe, theatre club, and the president of our course organization. My schedule was packed with activities I can’t be anything but fit.

While my love affair for that simple steamed fish surprisingly lasted for quite a while, I would sometimes hanker for something with more flavor. During times like that, I would often rely on Soy Ginger Steamed Fish recipe. Although still a light dish, it is packed with so much flavors.

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This recipe for Soy Ginger Steamed Fish is one of those which I can make even with my eyes close because it is so easy to make. I rarely make it these days but this morning, equipped with ingredients and little time on hand, I figured it’s time to revisit those lean college days.

How To Make Spinach Grilled Cheese Sandwich

Thursday, June 14, 2018

Adulting. That bittersweet word of inexplorable truth that sometimes makes us excited and scared at the same time – but we do it anyway. I was browsing through my blog archive when I realized how my food preferences have matured significantly for the past years. Before, I will eat anything I fancy with reckless abandon. These days, I can’t even finish a scoop of ice cream in fear that I might get the nasty diabetes everybody hates. Yep, hello adulting

Before, I deemed it was blasphemy to serve bacon with anything green. These days, the ratio of bacon to veggies on my plate is 1 to 3. Before, I would enjoy a greasy grilled cheese sandwich straight up. These days, I would sneak in something healthy, like spinach. 

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Welcome to my world of adulting. Try this recipe for Spinach and Grilled Cheese Sandwich, you will love it – both the sandwich and the adulting. 

Kale Almond Pesto Recipe [How To Make Pesto Sauce From Scratch]

Sunday, June 10, 2018
There was a time way back when I was all about pasta carbonara – the Ruth Reichl kind of carbonara to be exact. I will make it for days and I don’t remember ever getting tired of it. The only thing that puts an end to it was when I met a very kindly Italian grandma who opened my eyes to the wonderful world of freshly made pesto sauce

Pesto wasn’t foreign to me prior to that. But that afternoon when I was taught how to make my own fresh pesto sauce out of the freshly picked basil leaves in the garden and enjoyed the outcome immensely, was pretty magical – life changing even.

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I still love carbonara to this day but pasta with freshly made pesto sauce is a different world in itself which I am more than happy to explore.

Homemade Pico de Gallo "Salsa Fresca" Recipe (How To Make Fresh Tomato Salsa)

Monday, June 04, 2018
Growing up, I wasn’t really a big fan of corn chips. Unlike potato that needs hell lot of seasonings to have a personality, corn is already perfection in itself. So, it baffles me why make chips out of those cute morsels of golden sunshine when clearly potato is already doing a good job in that league. Obviously, I knew very little, I was a kid. Then one day, I experienced my first ever Mexican food feast. Never looked back since.

These days, give me a bowl of corn tortilla chips and I’ll make you homemade pico de gallo then you’ll see what’s up. 

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In a world generously peppered with store-bought anything, there still nothing compare to homemade stuff. That includes homemade pico de gallo. Pico de gallo, salsa fresca, or fresh tomato salsa - call it whatever you deem appropriate, all I know is that it is something that brings a little bit of sunshine to any dish it is partnered with. 


Organic Summer Salad with Honey Lime Vinaigrette Dressing

Thursday, May 31, 2018
This salad is like a fresh breath of Summer but it is not an attempt to mock the season on its tail end. It’s raining outside while I am writing this piece and the cool brush of wind is indicative that Summer season is about to retire soon. But still, I ask you to grant me this indulgence to talk about this recipe I love referring to as my summer salad

I’ll jump on any excuse to whip up this recipe. Unlike any other, this salad can withstand the hungry expectation of any season. It has pulled me through the gloomy funk of rainy days and brought me back to the season of chasing sunrise and flirting with sunset.

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Come rain or shine, it is a healthy food I often have on my table I could have called it The Salad for All Season. But I may risk offending a local celebrity slash politician that my mother so admires hence, let’s just settle for summer salad. 


Easy Pimiento Cheese Spread Recipe

Thursday, November 30, 2017
I was browsing through the list of recipes using KitchenAid Artisan Mini Stand Mixer that was handed to us during its launching that I went to early this year in the Philippines when I stumbled upon the recipe for Pimiento Cheese Spread. I thought it was an easy recipe. Easy, fast, and very convenient. Way different from my very own recipe for Southern Style Pimiento Cheese Spread which takes time to make.

The recipe from the list uses KitchenAid Stand Mixer which efficiency cuts the time it usually takes to make Pimiento Cheese Spread in half. So this recipe is perfect during crunch time when you need to get something fast and delicious on the table.

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Since I am a master multi-tasker, I love the fact that I can do so much more while my KitchenAid Artisan Mini Stand Mixer is doing its job mixing the Pimiento Cheese Spread ingredients together. It goes to show how KitchenAid Stand Mixer can really make our life in the kitchen way easier. 

Milo Cake Flan Recipe

Sunday, July 30, 2017
This No Bake 4-Ingredient Chocolate Cake Recipe I made using my KitchenAid Artisan Mini was inspired by the Easy Milo Cake Flan Recipe that has been trending on some some cooking groups on Facebook. I am not even sure if it is politically correct to call it cake nor flan for that matter because the texture is more of fudge. But let's just settle with it.

The charm of this recipe lies on the fact that it is really easy to make and it only takes four ingredients - one of which is even optional.

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So really, this can easily be a 3-ingredient no bake cake and still, all shall be well with the world. 

Potato Salad in Dill Yogurt Dressing Healthy and Easy Recipe

Wednesday, April 19, 2017
This easy and healthy US Potato Salad in Dill Yogurt Dressing recipe is one of my favorite snacks to whip up when I need something that can boost my energy and satisfy my tummy. I would normally have this as my pre-work out grub since it is very light and US Potato is  good energy booster aside from its many health benefits.

If you have been reading my blog, or even if you just have poked around it a bit, I am guessing it is no secret to you that I am a believer of US Potato. I have blogged about it several times already and the fact that I am still doing so to this day says a lot about my belief on it.

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Now allow me to give you a little back story on why I am sharing this healthy recipe to you and my love for US Potato. Months ago, I have ditched several bad health habits I have been doing with reckless abandon for years now. 

Easy Bruschetta Recipe with Filippo Berio Olive Oil, Classic Pesto, and Sun Dried Tomato Pesto

Monday, September 12, 2016
This recipe for bruschetta using Filippo Berio Olive Oil, Classic Pesto, and Sun Dried Tomato Pesto is so easy you can whip it up in no time. This is my go to recipe when I need to instantly come up with delicious grub for spontaneous party, unexpected visitors, or if I am just simply craving for what I consider a taste of sunshine in my palate.

I have quite a number of recipes in my arsenal using Filippo Berio products. Yet for today, I am going for the easiest but downright delicious nonetheless.

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There are several olive oils and ready-made pesto in the market today but Filippo Berio is one of those which I have come to trust. In terms of quality and value for money, I don’t see any reason why I shouldn’t have it as staple in my pantry.

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