Secret Japanese Beef

On a recent trip to Hong Kong, my brother took Mr. Bee and I to a hole in the wall Japanese restaurant where only those who know the secret handshake are allowed to dine in there. Lucky for us, my non-Japanese speaking brother knows a whole lot about  the Japanese sign language for great beef! Since then I've prepared this dish a ton of times, but only when Baby bee gives me the secret handshake.

2 pounds rib eye sukiyaki cut

3 tbsps. butter

salt

pepper

onions slices as rings

Fry onions in butter, set aside but still in pan. Fry meat until it changes color. Season with salt and pepper when cooking. Serve on top of steamed Japanese rice. Konichiwa!

Nori's Tapa

This recipe is from Mr. Bee's maternal grandmother Mama Nor who was an excellent cook, hostess and simply a magnificent woman. This recipe was passed on to me along with many others, over cups of hot chocolate.

Tapa is  Filipino breakfast favorite. Served with garlic rice and fried egg it completes your entire morning.

2 pounds thinly sliced sirloin, rib eye or breakfast steak

1 tbsps. salt

3 tbsps. sugar

Dash of chili flakes

Marinate beef at least overnight. Fry in corn oil until well done.

On the Other Side of the Coast

This is by far my favorite pick me up dessert, although I rarely make it. I discovered it again on a recent trip to NY. How can I not replicate it now?

Magnolia's Famous Banana Pudding

1 14 oz can condensed milk

1 1/2 c ice cold water

1 3.4 oz package instant vanilla pudding mix, Jell-o is good

3 c heavy whipping cream

1 12 oz box Nilla wafers

4 c ripe sliced bananas

On medium speed, beat together the sweetened condensed milk and water until well mixed. About 1 minute.

Add pudding mix. and beat for about 2 minutes more.

cover or refrigerate for 4 hours for pudding to set.

On medium speed, whip heavy cream until stiff peaks form. Gently fold pudding mixture to the whipped cream, until well blended

to assemble dessert, use a trifle bowl. Use 1/3 of wafers, 1/3 of bananas, and 1/3 of pudding. Repeat alternating layers. Cover tightly with plastic wrap and chill in refrigerator for 4 hours or no longer than 8 hours, before serving.

Yummmmy! 

Banana Crunch Cake

Baby Bee has learned to say the word Monkey. In celebration I attempted to bake another oh so delicious banana breakfast muffins. I top these with a generous serving of whipped cream cheese frosting. (1/2 c. cream cheese, 1 tsp. vanilla, and 3 cups powdered sugar whisked together)

melt 1/4 c butter in saucepan

add 2 c cornflakes and 2/3 c sugar

cook until sugar is melted

cool in a tray

mash 2-3 c bananas (i like them chunky)

add 1 c evaporated milk

add 1 c condensed milk

2/3 c water

sift together 4 c flour

1 tbsp. baking powder

1 tsp. baking soda

1 tsp. nutmeg

cream 1 c butter

3 c sugar

beat until creamy

add 4 eggs one at a time

add the banana and flour mix alternately

bake 325 for 15 minutes

add cornflake topping and bake for 45 mins more.

Go Bananas!

Lazy Sunday Carbonara

My sister makes a mean version of this dish. It's an easy dish to prepare and hearty enough for Sunday brunch. Bon Apetito!

1 pack spaghettini
2 cloves garlic
1 carton heavy cream
5 tbsps butter
salt
pepper
1/2 c cheese
2 eggs

Boil noodles 'til al dente. Drain and remove from fire. In a saucepan, mix all ingredients. Pour over steaming hot noodles. Serve at once.

Homemade Almond Rocca

I had an instant craving for this candy and ventured out to get some pronto!
It's a perfect pick me up, get in a good mood snack. We bee's love it.
Here's a recipe I ought to make at home.

1 cup (2 sticks) butter
1 cup sugar
2/3 cup semisweet chocolate chips
1 package (8 ounces) sliced toasted almonds, coarsely chopped



Line an 8x8-inch pan with aluminum foil. Melt butter in a heavy-bottomed 1-quart saucepan over medium heat. Add sugar and cook for about 10 minutes, stirring constantly until color turns a creamy light tan. (Be careful not to burn the mixture.) Test by dropping a small amount into a cup of cold water. It should curl and harden when ready. Stir in 1/3 cup of nuts. Pour into the foil-lined pan, distribute evenly and cool.Melt half of the chocolate in the top of a small double boiler. Spread melted chocolate over cooled toffee mixture and sprinkle with the remaining nuts. Allow chocolate to set at roomtemperature for several hours until completely hardened.Invert candy onto another 8x8-inch pan and repeat the chocolate procedure for the reverse side. To serve, break candy into uneven, jagged shapes. This is very yummy!A crunchy candy creation bestowed upon us by an Australian staff member, this down under delight is too easy to make and too good to be true. For variation, pour the toffee mixture over whole toasted nuts and eliminate the chocolate. This recipe makes a fine gift nestled in a decorative tin.