Recipes by Nora
Recipes to Cook
A simple and easy-to-make Thai-style crab fried rice recipe with sweet and succulent lump crab meat, aromatics, and fresh-cooked or leftover rice. How good this dish will turn out depends mainly on the quality of the crab meat you can find. If you got that covered, your fancy meal is just minutes away. #crabfriedrice #crabfriedricerecipe #crabfriedricethai #crabfriedricethairecipe
Achara (also spelled as atchara or atsara), in Filipino cuisine, is a type of quick pickles or refrigerator pickles primarily made with thin strips of green papaya submerged in a boiled pickling solution of vinegar, water, sugar, salt, and pepper. It is then refrigerated and ready to brighten up just about any meal.
This is an easy and delicious stir fry recipe with tofu, asparagus, and lots of sauce. The tofu can be made crispy and pleasantly chewy in three different ways. The asparagus is perfectly cooked to retain its flavor and tender-crisp texture. The sauce is plenty with garlicky flavor and a subtle sweetness to it.
A moist, adequately spiced carrot cake recipe with lots of carrots, a little bit of pineapple, and some toasted nuts. A thin coating of tangy cream cheese frosting that is not cloyingly sweet is all that's necessary. And because it's a sheet cake, it is so simple to make and can feed a crowd without much effort.
A creamy, delicious dessert many Filipinos love. Buko pandan salad is a fruit salad primarily composed of sweet, tender shreds of young coconut (buko in Filipino) and pandan-infused green agar-agar, a plant-based gelatin in a creamy, perfectly sweetened cream sauce. It also has nata de coco, sago or tapioca pearls, and sometimes kaong, a chewy fruit from sugar palm trees. Buko and pandan make the best combination with flavors complementing each other.
Pad Thai is a stir-fry of rice noodles, shrimp, chicken, and tofu tossed with scrambled eggs in a slightly sweet, tart, and savory sauce served with crushed peanuts and bean sprouts. Once you have all the ingredients ready, it will only take less than 15 minutes to stir-fry and enjoy a fresh, delicious plate of Pad Thai.
I made fried peanuts, the traditional Filipino way – with salt and lots of garlic. They are very addictive and are super easy to make. Peanuts are not only great for snacking or making peanut butter. In Filipino cuisine, they are used in Kare Kare (Peanut Stew), Fresh Lumpia, or Palitaw (Rice Cake).
Kare Kare is a classic Filipino stew that consists of tender, gelatinous cuts of beef shank with creamy pan-fried eggplant, crisp sitaw or string beans, and slightly sweet baby bok choy in a rich peanut sauce. It gets its signature yellow-orange color from annatto and is traditionally served with bagoong alamang, an umami-rich fermented shrimp paste. It does deserve its popularity, hearty and delicious, but it isn't hard to make at all!