Kailan Leaves (Chinese Broccoli) Dishes - My Own Invention

So I have been harvesting my own Kailan leaves or Chinese Broccoli for a few weeks now and I've been inventing dishes for this kind of vegetable since. I wanted something not so oily so I try to avoid the stir fry kind. 

Here's what I first came up with:

Delectable Eurotel Dishes

Remember that time Peter and I stayed in Eurotel after watching Harry Potter? Peter and I didn't have lunch nor dinner because of our hectic schedules and by the time we reached IMAX in SM North Edsa, the line of people was so long that the only food concessionaires were selling were popcorn and soft drinks. Peter and I decided that we'd just buy food after the movie and enjoy our meal somewhere nice.

Stop Over @ Caliraya

After windsurfing all afternoon last Saturday, we stopped by our usual eating place called Stop Over. It's just a few meters after Surf Kamp (if you're on the way back to Manila). What we liked about Stop Over after all these years is that it's always breezy in there, plus we get a view of the Caliraya Lake.

Grilled Chicken, Baked Scrambled Egg and Rice Leftover Delight

Whenever I cook, I try to cook a lot in one go so I won't have to spend so much time preparing food for my next meal. I can just eat what's left and that's that. But sometimes, I do get bored with the same dish to I try to make something different out of what's left from my previous meal.

Here's how I did my Grilled Chicken, Baked Scrambled Egg and Rice Leftover Delight:

Clara Ole ORA MIX MO Fried Rice Mixes

The past several days have been a very busy one for me. Check out my main blog, Sexy Nomad, to find out why. Anyway, I have been preparing easy-to-do dishes with the help of Clara Ole ORA MIX MO specialty Fried Rice Mix.

Binagoongan Rice and Tuna Adobo with Okra, Tomatoes and Bell Pepper.

Thanks to Clara Ole's ORA MIX MO, I can now make any kind of rice I want. I can make Paella, rice, Japanese rice, Adobo rice, Binagoongan rice, and Beef Steak rice to name a few. All I have to do is follow the instructions:

Fried Chicken Liver in Butter and Honey + Tuna Adobo with Veggies

After a looong break, I'm back!


Should you wish to find out what have I been doing lately, just head over to SEXYNOMAD, my main personal blog.

Anyway, vacation is over, I'm back to doing 2-3 jobs at a time, which I love by the way, but I still want to make sure that I can find a window in my busy schedule to practice cooking (and food photography too!). For this week, I was able to cook twice --- first was yesterday when I just prepared an old potato dish I already blogged about. Then the second one was earlier this evening. I was craving for some Tuna Adobo and Chicken Liver and I thank the universe that I still have the ingredients inside my fridge. I need to do some groceries soon though so I can start experimenting with other recipes. Hopefully, I can prepare something from one of my cook books rather than just going by my gut feel just like what I said in my personal projects site, TheJenAdamsProject. ^_^



Anyway, here's what I cooked a while ago. Please take note that when I did this, I didn't measure my ingredients. I just went with my gut feel. Hihihi.



Fried Chicken Liver in Butter and Honey

I dried my chicken liver parts a bit using tissue paper. Then I dashed them with pepper and salt to taste. I set them aside for a moment.



I put my old sauce pan on the stove and turned up the heat. I placed a thin slice of butter and some honey on the pan. As they were melting, I put my chicken liver. I fried them until they were a bit burnt by the simmering butter and honey. I like it that way.

Once it was fried the way I liked it, I set it aside.

Daing na Bangus, Fried Baby Potatoes and Adobong Mixed Veggies

I was planning to make some Chicken Adobo today but when I opened the freezer, I saw my Bangus and my mouth immediately watered so I figured, I'm gonna have some fried bangus today! I think the trick is to heat my pan on strong fire, pour some olive oil and let the oil heat up too. While I let this happen, I dried my Bangus with a tissue, dashed both sides with pepper and salt then fried it on my heated pan, 5 minutes each side.