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Lime Cilantro Tuna Steak with Honey Glaze October 15, 2008

Filed under: RECIPES,Uncategorized — joiedevivre79 @ 11:53 am
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I got this recipe from All Recipes . It’s supposed to be grilled, but I just fried it coz we don’t have a griller. I modified it a bit. It’s really good. My hubby liked it, parang pang-hotel daw hehe 😉



1/4 cup olive oil

1/4 cup lime juice

1/8 cup balsamic vinegar

2 cloves garlic, minced

1 tablespoon minced fresh ginger root

1/4 cup chopped cilantro

1 pound tuna steak/fillet

salt and ground white pepper



1/4 cup honey

2 tablespoons olive oil

2 tablespoons chopped cilantro


Rub salt and pepper on tuna steak (easy on the salt, it’s not supposed to be very salty). Marinate in lime cilantro sauce for about 3 hours. Cook 1-2 minutes on non-stick pan (don’t add oil anymore), then flip. When almost cooked already, pour glaze on top.

Feel free to adjust ingredients according to your taste. 


Bon Appetit! 🙂


Chicken Inasal and Garlic Fried Rice Recipe (Fried version)

Chicken Inasal is my hubby’s favorite (hmm on second thought, anything that’s chicken is his favorite). We craved for some a few nights ago so I looked up recipes and tips online. The recipe I found didn’t really indicate the exact proportions so I just adjusted the ingredients according to my taste. This is the best I can remember coz I added more of this and that to suit my taste… By the way we fried this coz we don’t have a griller… It was yummy pa rin! 



3/4 kilo chicken pieces

3/4 cup cane vinegar

juice from 1 lime 

3-4 stalks lemongrass, sliced thinly

approx 12-15 cloves of garlic, finely chopped or pounded (in my case, i chopped and pounded)

a dash of brown sugar (I used white sugar coz i didn’t have brown. I think this is to caramelize the chicken)

1 1/2 tsp. salt (adjust accdg to taste)

1 1/2 tbsp. ginger, finely chopped

achuete/annatto (optional) – I used achuete powder coz I can’t find annatto seeds here in Dubai

ground white or black pepper (optional) – I just added this coz we love pepper on everything

garlic powder (optional) – I just added this too to give it a stronger garlic flavor

Mix all in a big bowl and marinate chicken pieces for about 3 hours. I read in Market Manila that it should be marinated for just an hour, but I like to taste the vinegar flavor in the chicken so I prefer to marinate it longer. 



Cooking oil

Achuete Powder

1 slice butter or margarine 

Heat the combined ingredients. When achuete oil is hot already, fry the chicken pieces until browned and caramelized. 



4 cups cooked rice (preferably the previous night)

5-8 cloves garlic, finely chopped


ginisa mix (I used what’s available to give it more flavor. Others use patis or fish sauce) 

garlic powder (optional)

crunchy garlic bits (I used bottled)

Fry the chopped garlic in achuete oil until slightly browned. Add the rice. Mix to separate the grains. Generously sprinkle salt, ginisa mix, and garlic powder and mix well until the flavor is spread evenly.

You can mix crunchy garlic bits in the rice or you may just sprinkle it on top.



Strain the marinade and separate the solid bits. Fry them in about a tbsp. of the used achuete oil. (or you may just saute it with its own juice). It tastes great and goes well with the chicken inasal and fried rice. 🙂


Bon appetit! 🙂