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    You are in: Home / Pinaygourmet #345142's Public Recipes
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    142 Recipes

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    I know a lot of people are not very fond of Gordon Ramsay's temper and his fiery language but I'm sure you will agree that the guy can really cook and totally knows what he's doing. Foul language, nasty temper and all he is actually one of my favourite chefs on TV and on paper because his recipes are very straight forward, can be expensive but not always and the best part is they always give fantastic results. Anyway, I've made his Salmon w/ Baked Herbs & Caramelized Lemons oodles of times now and even played with it by using salmon steaks and other types of fish. When I play with the quantities I normally just adjust the ingredients to what I think would be suitable and always with great results. Feel free to experiment with yours, but for now I will post the recipe just the way he has it on page 240 of his cookbook, Sunday Lunch and Other Recipes from the F Word. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish.

    Recipe #364571

    I'm not sure what it was, home sickness maybe but one day, I was craving good old chicken adobo. Yeah, it's a good old reliable. It's probably one of the most popular Filipino recipe ever. It is really a very flexible recipe and you can pretty much do what ever you want with it. I'm sure most Filipinos will have his or her own version of it. Here is my Canadian version. Canadian Chicken Adobo - Yeah yeah, there's actually one and I created it lol! It's my own version. From my blog A Slice of Life... Sour, Bitter, Salty, Sweet, please drop by and say hi. You may want to try this with chicken thighs or legs and slowly braise them, they work really well too.

    Recipe #364506

    This is one of the recipes I posted in my blog, A Slice of Life... Sour, Bitter, Salty, Sweet Ratatouille a French classic and is one of my favourite vegetarian dishes. I love the vibrant and fresh flavours of it. It reminds me of bright sunny summer days when vegetables are at the peak of their goodness. This is my version of ratatouille, marinated over-night and roasted in high heat then sprinkled with fresh herbs.

    Recipe #364501

    We were invited for dinner at a friend's house and she served us this wonderful cake for dessert. I found this recipe at and Chow I have yet to try making it myself to see if it works. Will probably add a review if it turns out great.

    Recipe #252911

    Found this one in an old issue of Bon Appetit and I tweaked the recipe a bit because the cardamom flavour was a bit too much, now this is just perfect.

    Recipe #250928

    Sophisticated awesome dish fit for special occasions. It takes at least 2 days to make, so allow enough time for the prep if you're planning to do it. Serve with endive and red cabbage salad, French vinaigrette and toasted walnuts. (Vinaigrette recipe included.)

    Recipe #234072

    It's summer time again and the Okanagan Valley is overflowing with sweet, delicious and luscious fruits.Here's a perfect recipe for those gorgeous peaches.

    Recipe #234071

    I actually haven't had the time to try this recipe yet, but I bet it's really decadent and just totally yummy so I'm posting it here just in case it gets lost in my piles of magazines.

    Recipe #234070

    I'm never good at making desserts, and this fruit salad has been a reliable and trusted crowd pleaser. Its very health and it's so easy to put together. The mint gives it that extra fresh kick, it will never taste the right without it.

    Recipe #222692

    This is a delicious Singapore classic usually served with chewy crusty french bread or steaming hot white rice. My aunt learned how to make this from a friend who was the head chef of a five star hotel at home. My aunt usually adds a couple spoonfuls of toasted ground peanuts on the final toss in the wok. Reduce the amount of chillies according to your preference.

    Recipe #221898

    Delicious and decadent pepper crab. You can use dunginess crab if mud crab is not available or you can also use soft shelled crabs or prawns since they are easier to eat and less messy too. If you're using soft shelled crabs add 1 cup of flour for dredging.

    Recipe #221784

    My aunt introduced me to Singaporean cuisine. I got this recipe from a cook book I bought two years ago and have made it many times for a Sunday dinner before I moved to Canada. I didn't bring my book but I asked my sister to send me the recipe by e-mail.

    Recipe #221783

    Named after the train that travels between Manila and Bicol, this popular Bicolano dish will make you reach for water faster than the bullet train. This is not for everyone, but if you're adventurous, go ahead and try it. it can be very rewarding. The ingredients though can be a bit difficult to find. Try Filipino groceries or other Asian stores.

    Recipe #219012

    Kinilaw is very similar to the Latin American ceviche, it also relies on the sour agent to sort of cook the raw fish. Make sure that you get the freshest ingredient available though because the goodness of this dish depends on the freshness of the fish.

    Recipe #219010

    Laing is the quintessential Bicolano dish, fiery hot and absolutely delicious though it can an acquired taste to the Western palate. This is one of my favourite Filipino comfort food. My Dad makes the most awesome version I should say. I am modifying it to suit the availability of ingredients. Be sure to use thick coconut milk, the light version will not work at all. Cooking time is about an hour and a half.

    Recipe #218926

    With a little touch of creativity and a lot of inspiration from the wonderful memories of my mother’s delicious home-cooked meals, I came up with even better variations of Filipino dishes that I used to enjoy back home. Here is an example.

    Recipe #211990

    The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This is one is a great example and it is one of my all time favourite comfort food. Back in the Philippines, when I was still in university, I would always ask my Mom to make this for me every time I come home and visit during the holiday break. This recipe brings back a lot of happy memories and has been a great source of comfort whenever I feel homesick. I have adapted this recipe, again due to the lack of original ingredients. It calls for free-range chicken which has a lot more flavour to it and it can also stand the long cooking time required for this recipe. Use the pepper of your choice. (We used labuyo, or bird's eye chili originally, but I think jalapeno, serano or habanero are good candidates for substitute).

    Recipe #210340

    I've posted a lot of fried rice recipes but I have not posted one from my country. This fried rice recipe is very close to my heart, and I hope that you will enjoy it as much as I do.

    Recipe #210339

    This recipe has been modified according to the availability of the ingredients, it's very simple and really easy to make but will require overnight marinating.

    Recipe #210338

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