Wednesday, November 26, 2014

Vegetarian Mee Goreng

I've been trying to lose some weight lately and I've decided to start eating healthy.

I've been reducing my meat intake, but I'm not totally leaving meat behind.

I know this is not a dessert recipe but I'm excited to share some "new" recipes with you as I know a lot of you are just like me who wants to start eating clean.. since we notice.. some symptoms of... aging showing up every now and then... Who's old? Who's old?

Okay so though I want to eat healthy, I don't have much time to spare, but this recipe cooks in no time and you can make enough until dinner. The secret is planning. :)

Vegetarian Mee Goreng


  • 2 Bundles of Buckwheat Noodles (cooked according to instructions)
  • 1 cup Snow Peas
  • 1/2 head of Cabbage
  • 1/2 to 1 cup Dried Shiitake Mushrooms
  • Onions (minced)
  • Garlic (minced)
  • Vegetarian Chicken Broth (optional)
  • Salt and Pepper
  • Coconut Sugar (optional)
  • Sesame Oil (optional)

How to Prepare:

1. Prepare Buckwheat Noodle according to instructions and set aside. I'm new to this type of noodle but for me it tasted just like any Asian Noodle, a little more flavorful, and it's Low Glycemic. Yey. Meaning it keeps you feeling fuller for longer. It think it has a Glycemic Index of 59 so it's a good alternative to high GI noodles or pastas that keeps you coming back for more servings. It's grayish in color when cooked. 

I bought this at Hypermarket in Mall of Asia costs around Php70 pesos only. 

2. While boiling up your noodles, pour hot water to your dried shiitake mushrooms to hydrate it, place a saucer on top to make sure all mushrooms are soaked well and hydrated.

3. Next, prepare your veggies, slice up the cabbage, mince your onion and garlic. The drill.

4. It'll usually take around 5 minutes for the shiitake to be soft and ready, don't toss off the water just yet, this is what we'll use as a base to our stir-fry. It'll make your Mee Goreng more flavorful. And and oil-free stir fry. :)

5. Heat your wok or stir-fry pan, add 3 tablespoons of the Shitake water in to the pan and add the onions and garlic. Add a little bit of fish sauce, ground pepper and a dash of coconut sugar. (I just wanted to make the dish a little sweeter just like the Mee Gorengs usually served in Indonesia or Singapore). If it's drying up just add water and it'll keep it from sticking to your wok or pan.

6. Add your mushrooms.

7. Add the entire packet of Mee Goreng Spice Paste and saute.

Got this at the grocery for Php 79.

8. Add your veggies. You may add a few tbsps of shiitake water every now and then just to make sure nothing's sticking to the pan, add a dash of pepper.

I've added a few sprinkles of vegetarian Chicken broth (which you can buy at Healthy Options) as a replacement to salt and a tablespoon of Coconut Sugar, according to my taste.

9. Once the veggies are done, turn off the heat, add the buckwheat noodles and mix. I added a few drops of sesame oil for flavor. Serve immedietely. 


This could serve 4 people. Or you can save some for dinner. That's what I usually do. :)

Monday, December 2, 2013

Colorful Macs - Filipino-Style Coconut Macaroon Recipe

I've decided to put a twist (a colorful one) to one of the classic Filipino desserts/ sweets we know - Coconut Macaroons.

This is so popular in the Philippines that most expats/those working overseas miss these little confections to pieces.

It was just recent that I learned making this one, I've had my oven for 3 years now, but being me, I wanted to show off right away and started baking those intermediate to advanced recipes and felt that baking macaroons was way too easy for me :) And of course, stepping ahead of my league, my chiffon was flat, my Japanese cheesecake is not close to fluffy and my Swiss Roll cracked, good thing my buttercake was something I could be proud of :) - because well, it's not even intermediate.

But boy, I was missing a lot, I forgot how good these Pinoy Macs are. But I think I can make up. It's easy to whip up a batch in 4 hours or less.

I managed to snatch a "Grandma Recipe." Well it wasn't my Grandma's but it tasted like one, this recipe's a keeper! It's not too sweet, not too coconutty. It's just right.

The secret? Shredded/grated coconut. Don't squeeze the milk out. Or else you'll just have this tasteless lump of shreds that sticks in to your throat and makes you cough. Not nasty but itchy and nonsense to use.

Here's a tip when having your coconut grated at the market. Make sure to inform them that you only want the white part, there's a tendency that you'll get the tough brown ones if the person who grates/ shreds your coconut isn't too careful.

Using shredded coconut is a must in this recipe, desiccated coconut is too tough for the coconut macaroon's delicate texture. It's just not the same. If you don't have access to fresh coconut shreds, I suggest soaking the desiccated coconut to coconut milk and let it absorb ample amount. Haven't tried this but let me know how it goes.

Coconut Macaroons Recipe

 Filipino Coconut Macaroon Recipe

1/4 cup 57g Unsalted Butter (room temperature)
2/3 cup 133g Sugar (if using brown, use washed)
2 tsps Baking powder
2 Large Eggs (room temperature)
1 1/4 cup  (1 300mL can) Sweetened Condensed Milk
(use Milkmaid, other brands are just
Sweetened Condensed Creamer)
2/3 cup 93g All Purpose Flour (sifted)
3 cups 285g Shredded/grated coconut (about 3 coconuts)
Food Coloring (if using)

Prepare and measure all your ingredients.
If you are ready to combine and mix, preheat your oven to 375 F or (190 C).

You don't need a mixer for this one Just get a big bowl (eyeball your shredded coconut). But if you do, of course you may use it.  

When baking, I prefer recipes in list form. 

1.  Add your butter, sugar, baking powder and vanilla. Mix well til fluffy.
2. Add first egg and mix well.
3. Add half of the condensed milk and mix well.
4. Add last egg and mix well.
5. Add remaining condensed milk. Oh. and mix well. 
6. Next, divide flour and shredded coconut in three batches. Add coconut first alternate with flour, in three batches. If I haven't stressed it much yet: Mix well every addition.

I have this cute macaroon tins, and some small cupcake liners.

Coconut Macaroon Baking Tins

Line up the liners then fill each one with about a tablespoon of the batter, 2/3 full.

Bake for about 20-30 minutes. I poke one mac with a toothpick to test for doneness. If the toothpick came out clean, its ready. Plus, you'll know. That delicious sweet smell won't go unnoticed. Once you smell it, it's ready.

This recipe makes about 6 dozen

Cool them in a rack. Grab a few. You'll love it. 

Easy Coconut Macaroon Recipe

And serve. =)
Best eaten right away!

If you've managed to save a few (hopefully if you've been very strict). You can keep them in an airtight container like below. I was able to keep mine for 7 days (that's as far as our self-control goes), I sent a few to the US for my brother and they said they were able to keep 'em for a month in the fridge and they said it still tasted very good. :)

Macaroons Recipe Filipino Style

Adding colors was fun! I just used a McCormick Food Color that's available in the Supermarket.

Try this recipe, you won't regret it :)

Let me know how yours turned out! 
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