franco-pinay culinary nomad

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Location: Philippines, Bretagne, France

C'est moi!The crayon sketch is my work!

Wednesday, January 28, 2009

Spiced Scallops with Udon noodles

I am back for a while, i wanted to share this meli-melo taste of scallops, exotiques spices and spinach. A recipe i found from Wagamama ways in noodle by Hugo Arnold!

serves 2

100g Udon noodles

1tbs vegetable oil

3cm. pc of ginger root and minced with a little salt (I grated it finely)

2 cloves of garlic, peeled and grated (I put one)

pinch of chinese five-spice powder

1tbps. black bean sauce

6-8 scallops

2 handfuls of baby spinach

bunch of mint, leaves picked (put less if you like)

50ml. chicken stock

1 tbsp. soy sauce

pinch of sugar

2 tsp toasted sesame oil

2 tsp sweet chili depping sauce

2 spring onions, finely chopped

Cook the noodles according o the instructions on the packet, drain and refresh under cold water.

Heat the oil in a hot wok and stir fry the ginger, garlic, five-spice powder, black bean sauce and scallops for 2 minutes. Add the spinach and mint leaves, stock, soy sauce, sugar and sesame oil and simmer for 1 minute, or until reduced slightly. Check the seasoning. Add the noodles and toss everything so that it is well coated and heated through.

Serv drizzeld with the sweet chilli dippinng sauce and topped witht he spring onions.

Enjoy as a first course or even a main meal!

Saturday, March 03, 2007


My sister gave me this swiss "Biscuits and Cookies" coobooks by Nicola Diggins:


rice paper
100g/6oz caster sugar
2 tablespoons cornflour
2 egg whites, lightly beaten
1/4 tsp; almond essence
halved blanched almonds to decorate

Line two baking trays with rice paper. Mix together the round almonds, sugar and cornflour. Add the egg whites and almond essence and stir well to give a thick paste.
Spoon the mixture into a nylon piping bag fitted with a plain 1-cm/1/2 in nozzle. Pipe 16 rounds of the mixture at interval on the prepared baking trays and place half a blanched almond in the centre of each.
Bake in a moderately hot oven (190°C, 375F, gas 5° for 18-20 minutes, or until lightly brawned. Allow the macaroons to cool on the ra for a few minutes, then tear the excess rice paper away and transfer the biscuits to a wire rack to cool comletely. Makes 16 amond macaroons.

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Friday, March 02, 2007


I have tried this one for the tea party at school of my younger son. It was a fund raising for their educational tour. The idea is that, the parents have to offer cakes for an afternoon tea time and the students (Grade 1) will play as the waiter or waitresses. So grandparents and parents are invited to join the fund raising.

My contribution is this tasty Lemon Pond Cake

For the ingredients:

1/2 cup (4oz.) margarine or butter
1 cup of sugar
2 eggs
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/2 cup finely chopped or ground almonds
grated rind of 1 lemon

1/4 cup sgar
juice and rind of 1 lemon


  1. Cream together the margarine and sugar, add the eggs one by one and beat well. Sift together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture slowly alternating with the milk. Stir in the nuts and the grated rind. Put into a greased, 6 cups, square or circular cake tin.
  2. Bake at 350°F (175°C) for 1 hour or until a knife pushed in the center comes out clean.
  3. Remove from oven and while still ho push holes in the top of cake and pour on a syrup of the sugar, lemon juice and rind cooked together until thick. Remove from pan and cool on wire rack. Frost with Lemon Frosting.


1 cup confetioners' sugar, sited

1-2 Tbsp. lemon juice

  1. Gradually mix the lemon juice with the sugar, until a thick slightly runny frostin is formed.
  2. Put in the refrigerator for 1 hour.
  3. Beat wel and use to frost the cake. It looks attractive if you let it run down the sides.

Extracted from the cookbooks that a Filipina friend in Chili offered me. "COCINANDO EN CHILI" a collection of recipes authored by Betty Matthews . The recipes are collection of different cooks from different countries including chilians. The benefits of the sale of this books are donated to the charitable works of the American Association of Chile.

The book was in English and a Spanish translation on the right pages.

Thursday, March 01, 2007

BOXTY (an Irish recipe)

From (" A Little Irish Cookbook" by John Murphy) that i got from the airport in Cork while waiting for our flight back to France:

I did'nt try this yet but according to him "Boxty" is a traditional potato dish, celebrated in the rhyme:

Boxty on the griddle, boxty in the pan,
If you can't make boxty, you'll never get your man.

For the recipe:

8oz/250g/1 cup raw potato
8 oz/250g/1cup mashed potato
8 oz./250g/2cups plain flour
1tsp baking powder
1 tsp salt
large knob of butter, melted
about 1/4 pt/125ml./1/2 cup milk

For the procedure:

Grate the raw potaoes into a bowl. Turn out onto a clothe and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour of the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into flour and form large, flat cakes. Mark each into quarter but do not cut right through, and bake on a griddle or in a heavt pan.

If like, more milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones.

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Wednesday, February 28, 2007

Graham Crackers

Makes 60 about pieces (from Family Circle Irresistible Bicuits Cookies and Shortbreads)


2 1/3 cups wholemeal plain flour
1/2 cup cornflour
1/2 teaspoon salt
1/4 cup caster sugar
150 g. butter
3/4 cup cream

1. Sift flour, cornflour, salt and caser sugar into a bowl.

2. Rub in butter with fingertips until mixture reselbkes breadcrumbs. Stir in creal to lake pliable dough.

3. Shape dough into a ball, wrap in plastic film, and chill for 30 minutes. Roll out thinly.

4. With a pastry wheel or sharp knife, cut dough into squares or oblongs. Place on greased baking trays, allow room for spreading.

5. Bake at 200°C for 6-7 minutes, or until firm and golden brown. Cool for 2-3 minutes on trays. Transfer to a wire rack to cool completely. Store in an airtight container

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Monday, February 26, 2007


From this part of my blog, i will be sharing recipes other than French and Filipinos dishes. And I have decided to maitained this blog in English. I hope that you'll find some interesting recipes that i will published. There is a chance that some have been tested and some where not!
If you have any questioned please feel free to leave your comments and questions. Happy reading!

Potato (Alu) Parathas

3 medium potatoes (boiled and mashed)
2 cups wholewheat flour

2 green chillies
1/2" piece ginger
2 cloves of garlic (minced these four ingredients three ingredients)

1 tbsp each finely chopped min and coriander leaves.
2 tbsp coriander powder
1/2 tsp mango powder (i replaced with tamarind paste)
1/2 tsp chili powder
1 tsp roasted ground cumin powder
1/2 tsp turmeric powder
1/2tsp garam masala
salt to taste
ghee, oil or butter

Add all the ingredients (except wheat flour) ti the boiled potatoes, blend well and keep aside.

Add a pinch of salt to wheat flour and prepare a stiff dough with water. Form small balls from the dough and roll out a little. Put a tablespoon of the potato mixture in the middle, cover and form into a ball again. Place on a wooden board and roll out as thin as possible, takin care that the filling does not come out. Bake on a hot girdle or tawa. Put a little ghee around the edges and over the surface and fry until both sides turn golden brown. Serve hot.

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Thursday, June 15, 2006

Favorite pinoy kitchen gadgets (Outils dans une cuisine Philippin)

Le material rouge est utilisé pour preparé un desert très apprecié bien glacé qu'on appelé "Halo-Halo".
A gauche c'est un appereil pour raper les noix de coco qui est encore jeune et pour raper les melon qu'on utilise pour faire des jus de melon souvant trouver dans la rue au moment de grand chaleur d'été.