JoyBites

Awesome Food Photos, Fun Family Activities and Cooking Recipes too!

Navigation Menu

Baon Idea: Week 5 – Fish Nuggets

Baon Idea: Week 5 – Fish Nuggets

Posted by on Aug 1, 2015 | 0 comments

Frabelle Fish Nuggets

Here’s another baon idea take away: Frabelle’s fish nuggets!  

I normally make my own fish nuggets from scratch using cream dory drenched in my very own recipe of breading mix but, today is an exception since I discovered Frabelle’s Captain’s Catch Fish Nuggets.

Frabelle Fish Nuggets

The Frabelle’s fish nuggets are coated with crispy golden breading and it’s pre-fried to seal in the taste.  If you are on the go this one is perfect for your kid’s baon!  It comes with a free barbeque sauce to enjoy!

Frabelle Fish Nuggets

Cheers to another baon idea!

Thanks for dropping by ladies!

signature

 

 

 

 

To know more about Frabelle Foods products visit their Facebook page here: https://www.facebook.com/frabellefoods

 

 

 

 

 

Click here to read more...

Baon Idea: Week 4 – Hotdog and Cheesedog Onigiri

Baon Idea: Week 4 – Hotdog and Cheesedog Onigiri

Posted by on Jul 21, 2015 | 6 comments

Frabelle Hotdog Onigiri

If you are planning of something fun, creative but easy to make baon that will surely make your kids finish lunch in school, this one is for you! 

The Frabelle’s hotdog and cheesedog onigiri recipe. Yummy!

Onigiri, is a Japanese comfort food made from rice formed into triangular or oval shapes and usually wrapped in nori (seaweed).   If you watched Spirited Away it’s the food that Haru gave to Chichiro in the movie to “comfort” her — too bad it doesn’t have hotdog inside. :P

We are hotdog lovers!

My 2 younger children love hotdog, if given the chance they would like to have it everyday for breakfast, lunch and dinner.  No kidding!

This onigiri meal is very easy to make, but first off you need an onigiri mold —I got mine in a Japanese store in Trinoma.

Frabelle Hotdog Onigiri

Put the rice and the hotdog together inside the mold and you are ready to make your kid happy in school.   

IMG_0468

Frabelle Hotdog Onigiri

We switched hotdog brands a long time ago.  My husband and I discovered Frabelle hotdogs during a free food taste in one of the supermarkets we frequent.  We instantly fell in love with its natural smoky flavor that we keep it our grocery list for good.  Compare to our old hotdog brand, Frabelle is more affordable.  If you compare its size with all the other available hotdog brands in the supermarket you will notice that it’s a lot bigger; and when cooked Frabelle hotdogs doesn’t wrinkle.

But what I like most about it is it’s made with high percentage of real meat that’s why it’s juicier and more flavorful compared to others.
IMG_0497 IMG_0501

 You will  love it from your first nibble. 

Frabelle Hotdog Onigiri

 

Frabelle's Hotdog and Cheesedog Onigiri Recipe
Print
Ingredients
  1. 1 cup rice
  2. 1 hotdog
  3. 1 cheesedog
  4. scrambled eggs
  5. Nori
Instructions
  1. 1. While rice is being cooked prepare the fillings.
  2. 2. Cut the hotdog in 1-inch pieces and cut it again in half. Cut the eggs the same size as the hotdog.
  3. 3. Let the cooked rice cool a little bit until you can hold rice without burning your hands. However, do not let the rice completely cool down.
  4. 4. Scoop out the warm rice into the onigiri mold.
  5. 5. Using the other hand, make an indentation in the rice.
  6. 6. Place the filling inside.
  7. 7. Press the filling into the rice.
  8. 8. Turn it all over and carefully remove the rice.
  9. 9. Wrap it with nori.
  10. 10. Your onigiri is ready!
  11. Enjoy!
Notes
  1. You can use Japanese rice instead of your ordinary white rice. :)
JoyBites http://joybites.com/

Thank you for reading ladies!  I hope you love this another baon idea!  See you in my next post!

signature

 

 

 

 

 

To know more about Frabelle Foods products visit their Facebook page here: https://www.facebook.com/frabellefoods

 

 

 

 

Click here to read more...

Cook Like Chef Boy Logro: 3 Filipino Dishes I Learned Today

Cook Like Chef Boy Logro: 3 Filipino Dishes I Learned Today

Posted by on Jul 17, 2015 | 0 comments

Chef Boy and Bettina prepared a one of a kind feast for The Asia’s Songbird – Ms. Regine Velasquez-Alcasid.

I’m privileged to be invited in the set to see first hand how my favorite Chef can whip up different festive dishes that seem complicated at first but are actually very easy once you get to know how.

Our idol kitchen tandem are giving the favourite Paksiw na Pata a new twist by adding some Banana Blossoms and Shitake Mushrooms to it. Help yourselves with a nice serving of Lengua Estofado that will surely excite your taste buds. And savor the flavors of the sea as they serve some Seafood Kare-Kare. 

Here are the recipes:

 

chef boy logro recipe

Paksiw na Pata with Banana Blossoms and Shiitake Mushrooms
Print
Ingredients
  1. 1 kilo pork leg / pata, cut into 1inch thick
  2. ½ cup white vinegar
  3. ¼ cup soy sauce
  4. 2 tbsps fish sauce
  5. 1 liter water
  6. 1 head garlic, minced
  7. 2 pcs bay leaves
  8. 1 tsp black peppercorn
  9. ½ cup banana blossoms, washed and drained
  10. 3 tbsps brown sugar
  11. Salt to taste
  12. Cooking oil for sautéing
Cornstarch-water mixture
  1. Combine 3 tbsps cornstarch to 3 tbsps water
  2. 1. In a stock pot, heat oil, garlic, bay leaves, pork leg. Fry until lightly browned.
  3. 2. Add black peppercorns, vinegar, and soy sauce. Fish sauce and water. Simmer until the pork legs are cooked and tender and the sauce have already thickened. Add salt to taste.
  4. 3. Add banana blossoms, cook until tender.
  5. 4. Pour in cornstarch-water mixture slowly to sauce for desired thickness.
JoyBites http://joybites.com/

 

 chef boy logro recipe

Seafood Kare-kare
Print
Ingredients
  1. 100 g clams, washed and drained
  2. 100 g mussels, washed and drained
  3. 150 g squid, cut into rings
  4. 150 g shrimp, trimmed
  5. 250 g fish fillet, cut into 2-inch square
  6. 1 small bundle string beans, cut into 2-inch long
  7. 1 pc eggplant, sliced diagonally
  8. 1 bundle pechay, trimmed and washed
  9. 1 small banana heart, sliced into 1-inch thick
  10. 4 cloves garlic, minced
  11. 1 pc red onion, chopped
  12. 1 cup peanut butter
  13. 4 tbsps achuete powder
  14. 4 tbsps rice flour
  15. 1 cup ground peanut
  16. 1.5 L shrimp broth
  17. Salt to taste
  18. Black pepper to taste
  19. Cooking oil for sautéing
  20. 4 tbsps bagoong alamang, store bought
Instructions
  1. 1. In a steamer, steam clams, mussels, squid, shrimp and fish fillets until cooked.
  2. 2. In a stockpot, heat oil, add onion, garlic, achuete powder, ground peanut, peanut butter and rice flour.
  3. 3. Gradually add shrimp broth to desired consistency.
  4. 4. Continue to boil, stirring constantly, and simmer until the sauce thickens.
  5. 5. Season sauce with salt and black pepper to taste.
  6. 6. In a separate stock pot. Boil water and blanch vegetables by batch. String beans, eggplant, pechay, and banana heart. Strain and set aside.
  7. 7. Serve seafood on a platter, top with kare-kare sauce and vegetables and serve with bagoong alamang on the side.
JoyBites http://joybites.com/

 

chef boy logro recipe

Lengua Estofado
Print
Ingredients
  1. 1 kilo Ox tongue
  2. 1 head garlic, minced
  3. 1 pc red onion, quartered
  4. 1 pc carrot. Chopped
  5. 1 stalk celery, chopped with leaves
  6. 3 tbsps salt
  7. 2 tbsps black pepper
  8. Water
  9. Cooking oil for sautéing
  10. 1 head garlic, minced
  11. 1 pc red onion, chopped
  12. 4 pcs chorizo Bilbao, minced
  13. 1 cup red wine
  14. 3 tbsps Worcestershire sauce
  15. 1 cup green olives
  16. 1 tsp paprika
  17. 60 g tomato paste
  18. 500 ml tomato sauce
  19. 1 liter beef broth
  20. Salt to taste
  21. Black pepper to taste
  22. 2 pcs potatoes, peeled and quartered
  23. 1 pc carrots, peeled and quartered
  24. Olive oil for drizzling
Instructions
  1. 1. In a stock pot or pressure cooker, combine ox tongue, garlic, red onion, carrots and celery salt and black pepper and enough water to submerge ox tongue. Simmer for 1 hou to 1 hour and 30 minutes until fork tender.
  2. 2. Reserve 500 ml liquid. Remove Ox tongue and set aside to let it cool.
  3. 3. Slice Ox tongue to ½ inch thick and set aside.
  4. 4. In a stock pot, heat oil, sauté onion, garlic, chorizo Bilbao and put in ox tongue.
  5. 5. Add soy sauce, Worcestershire sauce, tomato paste and red wine.
  6. 6. Add tomato sauce and reserved liquid,
  7. 7. Add paprika, salt, black pepper to taste.
  8. 8. Let it simmer to low heat until sauce thickens.
  9. 9. Add the green olives, potatoes and carrots. Simmer until the vegetables are cooked.
  10. 10. Drizzle olive oil on top.
JoyBites http://joybites.com/

Please take note that Idol Sa Kusina airs every Sunday, 7:15pm on GMA News TV (Channel 11)

Thank you for reading ladies!

 

signature 
 
 
 

 

 

 

 

 

 

 

 

 
 

Click here to read more...
low cost loan securedfiguring loanscar collateral loanlaserpro loanveterns home loansloans with no faxstudent loans massachusettsforgine loanloan modification leadloan originator marketing programloans through allegramerchant bad credit loansforms loan contractnational student loan canadiola fha loansdrafting loan documentsmarquette savings and loannursinghome lawsuit loanspousal loan quebecgmac loan payoffs