always_hungry Profile - (18995639)

cook's profile


Home Town: North Charleston, South Carolina, USA
Living In: Virginia, USA
Member Since: Feb. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Sewing, Gardening, Walking, Reading Books, Music, Painting/Drawing
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Cream Puffs
My husband and me
About this Cook
I baked my first cake when I was 7. It was a devil's food cake mix from Betty Crocker. I started to learn how to cook when I was 11. I made some kind of stir fried rice concoction. Back then, I thought it was a great accomplishment, but now I'm embarrassed to think about how awful it was. I learned so much about food and cooking after I moved out of my parents' home. I think that my skills really evolved around the time I got married. My husband is my willing test subject whenever I make something new. The kitchen is a place where I have always been comfortable. Time always seems to disappear quickly when I am cooking.
My favorite things to cook
I love international cuisine-- Middle Eastern, Japanese, Indian, Thai, Vietnamese, and Filipino are my favorites. Southern food and seafood make me happy too, since I grew up on the SC coast. I'm Filipino, so I've learned to cook my favorite dishes from when I was growing up. Since I am away from my family, cooking these things always makes me feel closer to home. I also love to bake cakes and cookies.
My favorite family cooking traditions
My dad always made a great Thanksgiving dinner. He learned how to cook when he first joined the Navy. Every year until my siblings and I left home, he made Thanksgiving dinner. He always made turkey with stuffing, ham with a pineapple-raisin glaze, and candied yams with marshmallows. He used to carve oranges into decorative shapes to garnish the turkey. As a kid, it was a delight for me to eat these carved oranges. Christmas dinner was my mother's turn to cook. She would make arroz caldo, which is a chicken and rice soup. In Filipino culture, we usually eat this on Christmas Eve after attending Midnight Mass. The soup is flavored with ginger, black pepper, garlic, onions, then garnished with scallions. My mother would add green peas for extra texture and color. I remember eating a bowl of this comforting soup before going to bed.
My cooking triumphs
My triumph so far was mastering siopao, which is a Filipino steamed bun with a slightly sweet filling made of pork or chicken. It is very similar to Chinese steamed buns. It isn't difficult, but it does take patience and a LOT of free time. I knew I had it right when my family praised my efforts.
My cooking tragedies
When I was in the second grade, my friend and I tried to make a strawberry cake from a Betty Crocker mix. We couldn't wait for it to come out of the oven, and when we cut our first slices, we were puzzled. The cake had the consistency of Jello. Later that day, we found out that the cake turned out strangely because we'd forgotten to add one of the eggs. It was hidden on the counter behind a cup.
Recipe Reviews 113 reviews
Amusement Park Cornbread
I changed the flour and cornmeal measurements as suggested by MRS. THOMAS (1/2 c. flour and 1 1/4 c. cornmeal). This is the cornbread recipe that I've been looking for. The batter made 12 nicely rounded muffins.

0 users found this review helpful
Reviewed On: Feb. 3, 2014
Baked Scallops
My toddler approves of this recipe.

1 user found this review helpful
Reviewed On: Jan. 27, 2014
Perfect Sushi Rice
I use seasoned rice vinegar, so I didn't need to add the sugar or salt. The ratio of rice to water is perfect. The vegetable oil made the rice easier to spread onto the nori (seaweed). This sushi rice really is perfect.

0 users found this review helpful
Reviewed On: Jan. 17, 2014
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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