tag:blogger.com,1999:blog-201979992024-03-17T09:08:19.783+08:00Kitchen Conjugationsanneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-20197999.post-50912282863349893242017-05-19T09:24:00.000+08:002017-05-19T09:24:06.310+08:00Shui Zhu Yu, 水煮鱼 Sichuan Boiled Fish<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Last week, my husband, an avid pescetarian, bought a whole <i>Lapu-lapu</i> (grouper) that was 10 kgs. (Yeah, surreal!) As I was still banned from kitchen duty having been only a week post-surgery, the Lapu-lapu was cooked the way those who were cooking knew how. <br />
<br />
Now my husband has a favorite Sichuan fish stew, called Shui Zhu Yu, 水煮鱼. for which I found a recipe at <i>chinasichuanfood.com</i>. As he was traveling to China, I asked our friend there for help with the ingredients, and my husband took them home to me. <i>Ang dami! </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05VMQVcMBetnlEsyZn-hCvr3pH-HcF_klOvlj7diul0tMv7fNXiPsiBJYFdDS_6mvcGlRcKZ-0FIb3Tg_jHh5EnsaoXblt1q5CtVS5w4hPEIoJ2Hckcv7d0zfVB0VxrgGnvT_vg/s1600/Sichuan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05VMQVcMBetnlEsyZn-hCvr3pH-HcF_klOvlj7diul0tMv7fNXiPsiBJYFdDS_6mvcGlRcKZ-0FIb3Tg_jHh5EnsaoXblt1q5CtVS5w4hPEIoJ2Hckcv7d0zfVB0VxrgGnvT_vg/s640/Sichuan.jpg" width="640" /></a></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption">This is only half of the stash that our good friend bought for me, as there wasn't enough space in my husband's luggage for it. The rest would have to come on his next trip to China. To think I was only asking for a pack each! </span></span><br />
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption">Anyway, so I got all excited and tried making <i>Shui Zhu Yu</i> 水煮鱼 last night, following the <a href="http://www.chinasichuanfood.com/easyrecipe-print/1813-0/">recipe</a> I found <i>to the letter.</i></span></span><br />
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption">How did it go?</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVWGQEx-oSR644jdkP5e8SF2x3JGmAzAv-OVZI-4LhSWJuXSGxeK4awv1ND_5AEk22S0Qk5xvUhyphenhyphenwH_cFWgm5yfoMDJWGqrBoMXv9XP9ZdXOlM1iZ_PO4aSl7Qlm8AErivxKFCQ/s1600/Sichuan+Boiled+Fish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVWGQEx-oSR644jdkP5e8SF2x3JGmAzAv-OVZI-4LhSWJuXSGxeK4awv1ND_5AEk22S0Qk5xvUhyphenhyphenwH_cFWgm5yfoMDJWGqrBoMXv9XP9ZdXOlM1iZ_PO4aSl7Qlm8AErivxKFCQ/s640/Sichuan+Boiled+Fish.jpg" width="640" /></a></span></span><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"></span></span><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><br /></span>
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Not bad for a first time, it was delicious, but lacking the <i>oomph</i> of the authentic dish. Usually the dish is really spicy, heavily laden with peppercorns and dried Sichuan peppers, so I was surprised that the recipe called for very little. It wasn't as spicy as the one I had in Guangzhou, and it wasn't as red and inviting. I was actually a tad disappointed, <i>parang palpak</i>. :) <i>Di bale</i>, I will put an entire pack of chilis and heaps of the <i>doubanjiang</i> next time. <span class="_47e3 _5mfr" title="smile emoticon"><img alt="" aria-hidden="1" class="img" height="16" src="https://www.facebook.com/images/emoji.php/v8/f4c/1/16/1f642.png" width="16" /> </span><br />
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Usually this stew is also very oily, because the last step involves about half of a cup of oil and pouring it over the stew. Here's how it should be according to my recipe source:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZjZTKL3avDjsKRyJh_oQkAeEjFOfhyL110G3Irf7sbGv1zBj5NHuGcTqjZq6vdceUReJkFK5D-aZvfdlIOYQMzIEOM34Lq0B07bgsPxJOiiASg0QHl-nMEMQ0rjuVn6wq3Sswg/s1600/sichuan2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZjZTKL3avDjsKRyJh_oQkAeEjFOfhyL110G3Irf7sbGv1zBj5NHuGcTqjZq6vdceUReJkFK5D-aZvfdlIOYQMzIEOM34Lq0B07bgsPxJOiiASg0QHl-nMEMQ0rjuVn6wq3Sswg/s640/sichuan2.jpg" width="640" /></a></div>
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I decided to use less oil. Maybe that also made the difference?<br />
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Since I followed <a href="http://www.chinasichuanfood.com/easyrecipe-print/1813-0/">recipe</a> to the letter I will no longer post it here. I will try making it again with tweaks and when I succeed making it as authentic-tasting and authentic-looking as it should be, I'd post <i>my</i> recipe.<br />
<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-72064736955671681952017-05-16T04:43:00.001+08:002017-05-16T05:25:51.960+08:00Escabeche (Sweet and Sour Fried Fish)<div>
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Growing up as a child of the Martial Law years and into the recession of the '80s, I grew in a mindset of cost-cutting and zero wastage, especially when it comes to food. The downside of that was, sometimes we'd think we'd never see the end of a particular food (especially if there'd been a lot of leftovers); the upside was that this made us resourceful and creative especially in giving food some <i>bagong-bihis.</i> I've carried the habit over the years, and I always pore through the contents of my refrigerator for what I can put together into a "new" dish before I even take something out of the freezer.<br />
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This dish is one of such 'upcycled' ones. :)<br />
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<b>ESCABECHE</b><br />
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<i>What's In It?</i><br />
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Leftover fried fish (preferably fleshy ones like <i>dalagang bukid, alumahan, hasa-hasa</i>)<br />
3-5 T cooking oil<br />
2 T peeled and sliced ginger<br />
3 cloves garlic, peeled and mashed<br />
1 large scallion/red onion, peeled and sliced<br />
2 finger chilis, sliced into rounds<br />
1/2 teaspoon ground black pepper<br />
3/4 c water<br />
2 T brown sugar<br />
2 T fish sauce<br />
1/3 c white or cane vinegar<br />
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<i>Kitchen Conjugations:</i><br />
<i><br /></i>
In a wok or deep pan, heat oil. Reheat left-over fried fish until crispy. Remove from heat and transfer onto serving dish. Set aside.<br />
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Onto the waiting hot oil, add in ginger, and let fry in hot oil for half a minute. Add in red onions and stir fry for another half minute. Add in garlic and finger chili and continue sautéing for 15 seconds. <br />
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Pour in brown sugar and fish sauce and stir to combine. Add in water. Let boil then pour in vinegar. DO NOT STIR. Let mixture boil then lower heat to simmer for 3 minutes. Check seasonings, add sugar or fish sauce or ground black pepper or vinegar, to achieve the right balance of sweet-sour-salty and spice.<br />
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Remove sauce from heat and pour over fried fish. Serve hot with steamed rice. Enjoy!<br />
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PS:<br />
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1. Some opt to add the fried fish into the simmering sauce to allow the fish to absorb the taste of the liquid. For me this makes the fish soggy, which I don't like, so I opt to pour the sauce right before serving. But of course you can always have it either way. :)<br />
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2. It is important NOT TO STIR vinegar when it has not yet boiled, as otherwise it will taste raw.<br />
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anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-24246916713184306792017-05-15T18:40:00.001+08:002017-05-15T18:40:41.336+08:00Takoyaki<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf6ITDRGoqReui462rpWxAxoars4hS0PWbsoQ6AY0fmRwx8BOuzawo6-AhcPLjIvE3bQzl2F-_qbKnwgy300Va6QvCErke9Oz5vLEMvzRpV32vjDc-OUDjIN_IVNJpyyfuY1gaA/s1600/Takoyaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf6ITDRGoqReui462rpWxAxoars4hS0PWbsoQ6AY0fmRwx8BOuzawo6-AhcPLjIvE3bQzl2F-_qbKnwgy300Va6QvCErke9Oz5vLEMvzRpV32vjDc-OUDjIN_IVNJpyyfuY1gaA/s640/Takoyaki.jpg" width="640" /></a></div>
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I'm a huge Takoyaki fan, and so got excited to the bone when I finally found a Takoyaki maker last December. But life got in the way and I never got to try making Takoyaki until today. I'm very happy to report that it turned out perfectly well, and we wiped out all 32 balls we made from this recipe. :)<br />
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<b>TAKOYAKI</b><br />
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<i>What's In It?</i><br />
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<u>Takoyaki Batter</u><br />
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<ul>
<li>2 sachets Ajinomoto Dashi powder</li>
<li>1/4 cup warm water</li>
<li>2 cups water</li>
<li>1/4 teaspoon salt</li>
<li>1 teaspoon light soy sauce</li>
<li>2 large eggs, or 3 small ones, beaten lightly</li>
<li>1 1/4 cup all purpose flour</li>
</ul>
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<u>Fillings</u><br />
<ul>
<li>Diced <i>Tako </i>(octopus), about 1/2 cup</li>
<li>Finely chopped cabbage, about 1/2 cup</li>
<li>1 bunch green onions, chopped </li>
<li>2 T <i>beni shoga </i>(red pickled ginger), diced finely*</li>
<li>1/2 cup dried <i>alamang </i>(baby freshwater shrimps)*</li>
</ul>
<div>
Cooking oil </div>
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<i>Kitchen Conjugations:</i><br />
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1. Make Takoyaki batter by first dissolving the dashi powder into the warm water. Add in salt and soy sauce. Pour in 2 cups water, then check seasonings. Adjust by adding more dashi powder if desired. <br />
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2. Check the dashi stock's temperature, which should be room temp. Slowly stir in the flour alternately with the beaten eggs. Stir to combine well, ensuring the batter is free of lumps. Set aside.<br />
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3. Plug in and turn the Takoyaki appliance on. Brush each cavity generously with cooking oil.<br />
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4. Pour batter to each cavity to half-full. Drop a little of each filling into each cavity. Let cook for about 3 minutes.<br />
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5. Using skewers tilt each Takoyaki to check if the batter has cooked. Remove each half carefully, a row each time, and fill the vacated cavities as you have in step 4. Take the cooked Takoyaki halves back to their places, covering the other, still cooking half. Do the same for the other Takoyaki halves.<br />
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6. Tilt the Takoyakis from time to time to ensure even cooking, also to make round them off. Cook for another 3 minutes or until golden brown.<br />
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7. Remove from pan, serve drizzled with Takoyaki sauce and Kewpie mayonnaise (which I didn't have), sprinkled with <i>Katsuobushi</i> (dried bonito flakes, which I didn't have as well--bummer!) and<i> aonori</i> (green seaweed).<br />
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Tabemashou! <span class="short_text" id="result_box" lang="ja"><span contenteditable="false" tabindex="-1">食べる</span><span class="short_text" id="result_box" lang="ja"><span>食べましょう!</span></span></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-79478016122560446602017-05-07T18:38:00.003+08:002017-05-07T18:38:35.476+08:00Spaghetti Aglio e Olio<div class="separator" style="clear: both; text-align: center;">
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In our home, we consider everyday a special day, and so we don't wait for special occasions to eat something special. Siguro na din because we are all foodies and I really like being in the kitchen, each chance we get, we gun for something out of the ordinary.<br />
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This plate is our own version of Shakey's Bunch of Lunch. Instead of having spaghetti with meat sauce, I made Spaghetti Aglio e Olio (Spaghetti with Garlic in Olive Oil) since the tomato sauce would be redundant, as pizza already had tomato sauce.<br />
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<b>SPAGHETTI AGLIO E OLIO</b><br />
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<i>What's In It?</i><br />
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300 g spaghetti<br />
1 liter water<br />
1 T salt<br />
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1/2 c extra virgin olive oil<br />
1 head garlic, peeled and sliced crosswise<br />
1 c Parmesan cheese<br />
<div>
1/2 cup fresh parsley, chopped</div>
<div>
1/2 t salt </div>
<div>
1/2 t ground black pepper</div>
<div>
1 t crushed red pepper flakes</div>
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<i>Kitchen Conjugations:</i></div>
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<div>
Boil water in a large pot over high heat. When water gets to a rolling boil, add salt and slowly add in spaghetti. Stir to ensure the pasta doesn't clump together. Cook covered for 8-10 minutes, until spaghetti is al dente.</div>
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<div>
Collect a cup of water from the pot, set aside, and drain the pasta. Set aside.</div>
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<div>
In a deep pan or wok, heat olive oil over medium heat. Saute garlic for about 2 minutes. Add in the pasta water and increase heat, bringing the mix to a boil. Lower heat and simmer for 5 minutes. </div>
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<div>
Remove from heat. Add in the pasta, parmesan cheese, red pepper flakes, black pepper and chopped parsley. Toss well to distribute the sauce evenly. </div>
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<div>
Sprinkle with more parmesan cheese if desired. Serve hot.</div>
<h4>
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<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-69660631227076537022016-07-15T13:50:00.000+08:002016-07-17T14:07:17.275+08:00Chicken Parmigiana<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AUpvZ1xYh26vspGHDLwcqWCFHqmrti7O222QVLOxDitXg3GfaO6Cd-zKc2NiQ4d9LAQ3NKYo6CEtz4fXXPwo-Skm-KnYGgd0FidIhl9DXgZpzp6rVcsr8lImLac_z9PjTGtXKA/s1600/Chicken+Parmigiana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AUpvZ1xYh26vspGHDLwcqWCFHqmrti7O222QVLOxDitXg3GfaO6Cd-zKc2NiQ4d9LAQ3NKYo6CEtz4fXXPwo-Skm-KnYGgd0FidIhl9DXgZpzp6rVcsr8lImLac_z9PjTGtXKA/s640/Chicken+Parmigiana.jpg" width="480" /></a></div>
I did a lot of driving back and forth today, and barely had time for lunch. Caught up in traffic I looked up to see a McDonald's billboard, which showed their newest offering, which they called Chicken Italianna. 'Our signature chicken fillet with meaty tomato sauce,' it said. I decided to make a quick drive-through to give their new dish a try.<br />
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It was good. Or baka gutom lang ako. :)<br />
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Anyhow, that inspired me to make Chicken Parmigiana for dinner. My mom wanted Afritada, but all I had in my freezer were chicken fillets, and I was really gunning for Parmigiana. :)<br />
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<b>CHICKEN PARMIGIANA</b><br />
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<i>What's In It?</i><br />
<br />
1 kg chicken thigh fillets, pounded to 1/4" thick<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground black pepper<br />
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<br />
<u>Breading</u>:<br />
2 eggs<br />
1 cup flour<br />
1 cup Panko bread crumbs<br />
1 pack Aji Crispy Fry breading mix<br />
1/3 cup grated Parmesan cheese<br />
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<u>Sauce</u>:<br />
1/4 cup butter<br />
1 can Del Monte Diced Tomatoes<br />
1 medium onion, peeled and diced<br />
5 cloves garlic, peeled and minced<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground black pepper <br />
1 teaspoon dried Italian herbs (parsley, thyme, basil and oregano)<br />
2 Tablespoons brown sugar (optional)<br />
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<u>Topping</u>:<br />
1 cup shredded mozzarella <br />
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<u>Others:</u><br />
2 cups + 3T cooking oil, for deep frying and sauteing <br />
a few stalks of parsley, chopped, for garnish<br />
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<i>Kitchen Conjugations:</i><br />
<br />
In a small wok, heat oil over medium heat.<br />
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In a bowl, marinate chicken fillets in salt and pepper. Set aside and assemble the ingredients for breading:<br />
In a shallow plate, pour flour. In another bowl, beat eggs. In a third bowl, mix bread crumbs, breading mix and parmesan cheese.<br />
<br />
When the cooking oil is hot and ready, start breading the chicken fillets-- coat them with flour, dip them in the beaten egg, then coat with the bread crumb mixture. Drop 3-4 pieces at a time into the hot oil and deep fry until golden brown. Do the same for all the chicken fillets.<br />
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As the chicken cooks, prepare sauce-- in a wok or shallow sauce pan, melt butter, then saute onions and garlic. Stir fry for about two minutes or until the onions are soft and translucent. Pour in the diced tomatoes and press the tomatoes to the sides of the pan to release the juice. Stir in salt and pepper, and allow the sauce to simmer for 5 to 7 minutes. Add in sugar if using, then allow to simmer for 1 or 2 minutes more. Stir in herbs, check seasonings, simmer for 30 seconds more. Remove from fire and set aside.<br />
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In a baking dish, pour some of the sauce to line the bottom of the pan. Arrange chicken pieces on the pan, top them with some of the sauce and the shredded mozzarella. Bake for 15 minutes at 200C or until cheese melts. Garnish with chopped parsley or other Italian herbs and serve.<br />
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Great with any pasta, baked potatoes, even steamed rice. :)<br />
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<i>Notes: </i><br />
<br />
<i>1. The baking gives the dish a new dimension in terms of flavor and texture, but if you do not have an oven, you can skip the baking part and serve the Chicken Parmigiana after topping it with sauce, cheese and herbs. </i><br />
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<i>2. Quickmelt cheese can be substituted for the mozzarella.</i><br />
<br />
<i>3. Clara Ole Three Cheese Spaghetti Sauce is a good alternative for the diced tomato sauce I used here. I just like my sauce to be a bit chunky kasi. I think the 250 g pack will do.</i><br />
<br />
<i>4. Vegetarians can use sliced eggplants in place of the chicken. </i><br />
<br />
<i>5. Pork cutlets and fish fillets can also be used in place of the chicken. </i><br />
<br />
<i>6. In place of the Crispy Fry breading mix, you may use 1/4 cup all purpose flour + 1/4 cup cornstarch + 1/4 teaspoon salt + 1/4 teaspoon ground black pepper + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder + 1/4 teaspoon paprika + 1/2 teaspoon sugar </i>anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-52130439950030328072016-07-10T04:33:00.003+08:002016-07-10T04:36:38.822+08:00Chili Garlic Squid <div class="separator" style="clear: both; text-align: center;">
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<br />
This dish was inspired by a dish we ate at a Chinese restaurant somewhere in Quezon City last year. That one didn't have carrots and green beans, though. :)<br />
<br />
I always turn to seafood whenever I need something quick, because it is the quickest-cooking things on the planet. :) Last Wednesday, having been preoccupied with general cleaning, I lost track of time and didn't have much time to prep for dinner. So, we had New Zealand Greenshell Mussels in soup, and this dish.<br />
<br />
I love how the knifework done on the squid to make it look this fancy, and the fact that they're available at the frozen goods section of Shopwise. Alternatively, you can use squid rings, squid heads, squid wings, frozen or fresh (as long as they've been gutted and the ink sac removed), even baby octopus. <br />
<br />
<b>CHILI GARLIC SQUID</b><br />
<br />
<i>What's In It?</i><br />
<br />
1 kg squid, flower-cut (thawed if frozen)<br />
150 grams green beans, ends removed, sliced diagonally into 2" cuts<br />
1 carrot, peeled and sliced into strips<br />
a pinch of salt <br />
6 cloves garlic, peeled and minced<br />
1 medium scallion (red onion), peeled and sliced<br />
5 T cooking oil<br />
2 T Lee Kum Kee chili garlic sauce<br />
2 T Lee Kum Kee Hoisin sauce<br />
1 t brown sugar (optional)<br />
<br />
<br />
<i>Kitchen Conjugations:</i><br />
<br />
Heat cooking oil in a wok over high heat. Stir-fry carrots and green beans with a pinch of salt until half-cooked. Remove from the wok and set aside.<br />
<br />
In the same wok, saute scallions and garlic for one minute, or until scallions are soft and transparent. Stir in hoisin sauce, then add in squid. Stir in chili garlic sauce (and brown sugar, if using) and stir-fry the mixture for one minute. (No need to add any water as squid is watery and will leak out water during cooking.) Add in the carrots and green beans and stir fry for another minute or until the veggies are cooked but still crunchy.<br />
<br />
Serve with hot steamed rice. Enjoy!<br />
<br />
Notes:<br />
<br />
1. These squid have been parboiled, already cooked, that's why stir-frying time has been limited to 2 to 3 minutes to prevent them from getting tough and rubbery. If you're using fresh squid, cooking time will take about another 2 minutes (over high heat).<br />
<br />
2. Shrimps, chicken breast strips, firm fish fillets and mushrooms can be used instead of the squid.<br />
<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-8424956948166281332016-07-03T17:30:00.001+08:002016-07-10T04:34:02.456+08:00Spicy Floss Bun<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">Rain, me, coffee and this floss bun. Splendid!</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"><br />
Couldn't believe how much floss is on this one considering it cost only
P25.00 each, much less than what one would shell out at BreadTalk. </span></span><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"></span></span><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">Hurray for Shopwise bakery!</span></span><br />
<br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">(Another favorite of mine is their Spanish Bread, which costs only P5.00. If you're lucky you can get the freshly baked, hot off the oven ones.. so yummy! Or have them warmed for you for free.)</span></span><br />
<br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">Since I ate my floss bun three days after purchase, I found the bun wasn't as soft as it was. But that 'issue' was quickly resolved by a few minutes of warming in a preheated oven toaster. :)</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"> </span></span><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"> </span></span><br />
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<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"> </span></span><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"> </span></span>anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-73747463376071357392016-07-01T07:30:00.000+08:002016-07-01T07:30:03.424+08:00Thai Spring Rolls<div class="separator" style="clear: both; text-align: center;">
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<br />
I love Thai food. Can't explain why, but whenever possible, I'll eat Thai. <3 p=""><br />
My first taste of Thai food was in 1990 in the Flavors and Spices restaurant in Alabang Town Center. We had Chicken in Pandan Leaves, Seafood with Hot Basil, Tom Yum Goong and Thai Spring Rolls.<br />
<br />
Since then, I've tried replicating what I ate in our kitchen. Since basil and the ingredients of Tom Yum weren't readily available back then, my first replication success was with Thai Spring Rolls.<br />
<br />
PS: I think, now that I have eaten Vietnamese Spring Rolls, that the two are very similar, if not one and the same. :) <br />
<br />
<b>THAI SPRING ROLLS</b><br />
<br />
<i>What's In It?</i><br />
<br />
100 g <i>sotanghon</i> (vermicelli) noodles<br />
20 g <i>taingang daga </i>(woodear) mushrooms, soaked in warm water until soft<br />
<br />
100 g togue (mung bean sprouts), washed and drained<br />
1 small carrot, peeled and julienned<br />
100 g ground pork<br />
3 cloves garlic, mashed<br />
1 small onion, peeled and sliced<br />
2 T oil for sauteing<br />
2 t brown sugar<br />
2 t fish sauce<br />
pinch of ground black pepper <br />
<br />
20-30 <i>lumpia</i> (spring roll) wrappers<br />
cornstarch slurry<br />
2 c oil for deep frying <br />
<br />
<i>Kitchen Conjugations:</i><br />
<br />
Soaked sotanghon in water for 15-20 minutes or until they become soft. Drain water and cut sotanghon into 4-inch lengths. Set aside.<br />
<br />
Over medium heat, saute onions and garlic in oil. Add in pork and stir fry for 2 minutes or until pork loses its pinkish tint. Add in sotanghon, taingang daga, carrots and togue. Stir fry for one minute. Season with brown sugar, fish sauce and ground black pepper. Remove from fire.<br />
<br />
To the ingredients, add in the sotanghon. Stir. Check and adjust seasonings if necessary.<br />
<br />
Now, assemble the spring rolls. <br />
<br />
1. Put a tablespoon of the filling at the center but about three inches from one of the edges of the wrapper. Spread the filling out to form a small log.<br />
<br />
2. Fold the edge nearest to the filling over it, ensuring there is no gap between the filling and the fold.<br />
Then fold over the right and the left edges over the filling, again keeping the roll tight..<br />
<br />
3. Roll the folded edge towards the other end of the wrapper, making a cylinder, stopping about two inches from the other edge. <br />
<br />
4. Brush the space/gap with a little cornstarch slurry to moisten it then continue to roll the cylinder over it to close the roll.<br />
<br />
5. Do this for the rest of the filling and wrappers.<br />
<br />
Time to fry!<br />
<br />
Heat the cooking oil in a wok or deep fryer. Fry the rolls in batches of 5-6 to ensure they are fully submerged. Cook until they are golden brown. Remove from the pan and stand rolls over a cooling rack or colander to drain oil.<br />
<br />
Serve immediately with sweet chili sauce as dip.<br />
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<br /></3>anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-78667419958434646912016-06-18T23:33:00.002+08:002016-06-18T23:33:48.907+08:00Bacon Potato Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
You know we like a certain food item so much when it gets replicated in my kitchen. <i>Siempre </i>because it would be too costly and cumbersome to keep going back to a certain restaurant to get your fix of that favorite, <i>di ba</i>?<br />
<br />
<i>Pancake House's</i> Warm Bacon Potato Salad is one such favorite of ours. My second son still orders it everytime we come to dine in Pancake House, but it's still a delight that I can whip up a batch anytime the craving kicks. <br />
<br />
Pancake House serves this salad warm, maybe because it's freshly made and hadn't had time to chill. But it still tastes great at room temp and even chilled.<br />
<br />
BACON POTATO SALAD<br />
<br />
<i><b>What's In It?</b></i><br />
<br />
500 g potatoes<br />
1 medium yellow onion, peeled and minced<br />
100 g bacon, fried to a crisp, drippings reserved<br />
1 cup mayonnaise<br />
1/4 cup Dijon mustard<br />
salt and pepper to taste<br />
Alfalfa sprouts (for garnish)<br />
<br />
<br />
<i><b>Kitchen Conjugations:</b></i><br />
<b><i><br /></i></b>
Wash potatoes well and cook in boiling water until fork tender. Remove from fire, drain water and set aside potatoes to cool.<br />
<br />
Break bacon into bits. Set aside.<br />
<br />
In a salad bowl, make the dressing by combining mayonnaise and Dijon mustard. Add in about a teaspoon of bacon drippings and the minced onion. Add a pinch of salt and pepper and stir to combine. Do a taste check of the dressing, adding a little more salt or pepper if needed. Set aside.<br />
<br />
Cut the unpeeled, cooked potatoes into chunks, and combine onto the mayo-mustard dressing. Toss to coat well, adding the bacon bits.<br />
<br />
Serve on a bed of lettuce garnished with alfalfa sprouts and more bacon bits. Enjoy!<br />
<br />
<br />
<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-63551768061988849272016-06-17T02:43:00.000+08:002016-06-17T02:43:03.451+08:00Birthday Boy's Bento Box<div class="separator" style="clear: both; text-align: center;">
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This is my version of the Kiddie Meal, served in my youngest son's birthday party in school last year.<br />
<br />
Buying party meal packs from Jollibee or McDonalds would have been simpler and less taxing for me, but I went the DIY route because:<br />
<br />
1) I wanted to serve smaller portions, because I saw how kids often had leftovers from JB/MD packs, and <br />
2) I had wanted a meal-lootbag-souvenir in one, to simplify distribution, and of course, to cut down on costs.<i class="_3kkw _4-k1" style="background-image: url(https://www.facebook.com/images/emoji.php/v5/ube/1/16/2764_fe0f.png);"><span class="accessible_elem">❤️</span></i> <br />
<br />
I also think the Bento Box is a practical souvenir, one that can be used and reused long after the party is over. To personalize it, I scanned the lid to get the actual size of the stickers I need to make to cover the existing ones, and made my own on Photoshop.<br />
<br />
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<br /></div>
<b><i>What's In It?</i></b><br />
<br />
<ul>
<li>Homecooked Spaghetti with Meat Sauce, with star-shaped cheddar cheese </li>
<li>Jelly-marshmallow strips that I shaped into an M, my son's initial</li>
<li>Cocktail hotdogs</li>
<li>Chocolate and jelly cups</li>
<li>Ham and cheese mini-sandwiches</li>
</ul>
I cut out star-shaped holes on the mini sandwiches to allow the kids to see the filling, and entice them to eat.<br />
I wanted to make the contents as colorful and kid-friendly as much as possible as I do not want any of the food to go to waste.<br />
<br />
Based on the reactions of the kids (and the teachers), the birthday bento box idea is a success. :) <br />
<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-68262486243431158282016-06-10T03:11:00.000+08:002016-06-10T03:11:04.934+08:00Tuna Garden Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
My mom comes home from Australia for a vacation every two years and stays with me. As she misses Filipino food and I miss her, we make up for lost chances by indulging in what she likes. When she leaves, she leaves with excess poundage, but is not worried, confident that she'd easily lose the weight because she won't be indulging in Aus as much as she did back here.<br />
<br />
Meanwhile, <i>ako</i>, not as lucky.<br />
<br />
So in attempt at a<i> 'Balik Alindog'</i> program, I'm trying to eat light dinners such as this.<br />
<br />
TUNA GARDEN SALAD<br />
<br />
<i><b>What's In It?</b></i><br />
<br />
<u>For the Salad</u>:<br />
<br />
3 cups shredded mixed salad greens (Romaine, Lola Rossa, Iceberg lettuce)<br />
1 small carrot, peeled and sliced into thin wedges<br />
1/8 cup black olives, pitted and sliced<br />
1/8 cup green olives, pitted and sliced<br />
2 salad tomatoes, halved and sliced into wedges<br />
1 small red onion, peeled and diced<br />
1 can tuna flakes in brine<br />
<br />
<u>For the dressing</u>:<br />
<br />
1/2 cup extra virgin olive oil<br />
1/4 cup apple cider vinegar<br />
1 teaspoon ground black pepper<br />
1 tablespoon Knorr seasoning<br />
2 teaspoons honey or brown sugar<br />
<br />
<i><b>Kitchen Conjugations:</b></i><br />
<br />
Wash and dry salad greens; transfer to a serving bowl. Garnish with the other salad ingredients.<br />
<br />
In a separate bowl, combine ingredients for salad dressing, stirring well to ensure the sugar is dissolved.<br />
<br />
Pour dressing onto salad and toss.<br />
<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-59978201460055883052016-06-09T00:32:00.000+08:002016-06-09T00:32:12.762+08:00Pizza Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjcylq8lJbwpX8y4chKo-VXDB4uxwJk_hqpv1YVmnQ8jhQ0zNBa7eKYVR0BU9dON1BRkCJKFvrTX9wsaxtLb1cjM4NoRI_qWsOvy1_w9wYZQBq-R3m4_LiK93VNL46eNapVorYw/s1600/Pizza+Muffins+08-10-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjcylq8lJbwpX8y4chKo-VXDB4uxwJk_hqpv1YVmnQ8jhQ0zNBa7eKYVR0BU9dON1BRkCJKFvrTX9wsaxtLb1cjM4NoRI_qWsOvy1_w9wYZQBq-R3m4_LiK93VNL46eNapVorYw/s1600/Pizza+Muffins+08-10-13.jpg" width="640" /></a></div>
<br />
I originally made these pizza muffins as part of the menu for my youngest son's 3rd birthday party in school.<br />
I had wanted something popular with kids, something that's already portioned and easy to distribute, and something that can be in kid portions.<br />
<br />
I got the recipe from an issue of Yummy magazine, and tweaked it to suit my taste.<br />
<br />
I think these pizza muffins are also good as baon for both schoolers and their parents. :) It's also a quick snack you can whip up if you have surprise guests, or something your kids can make by themselves. :)<br />
<br />
<i>What's In It?</i><br />
<br />
<span>2 </span> cups flour<br /><span><sup>1</sup>⁄<sub>4</sub></span> cup sugar<br /><span>1 </span> tablespoon baking powder<br /><span>1 </span> teaspoon salt<br /><span>1 </span> teaspoon Italian seasoning<br /><span><sup>1</sup>⁄<sub>2</sub></span> teaspoon baking soda<br /><span>1 </span> cup cheddar cheese, cubed<br /><span>1 </span> cup sour cream (1 cup milk with 1 teaspoon vinegar)<br /><span>2 </span> eggs<br /><span><sup>1</sup>⁄<sub>4</sub></span> cup butter<a href="https://www.blogger.com/null">,</a> melted<br /><span><sup>1</sup>⁄<sub>2</sub></span> cup bell pepper, finely chopped<br /><span><sup>1</sup>⁄2</span> cup sweet-style pizza sauce<br /><span><sup>1</sup>⁄<sub>2</sub></span> cup shredded quickmelt cheese<br />
<br />
Toppings: Small slices/bits of Italian Sausage, Salami and Ham<br />
<br />
<br />
<i> Kitchen Conjugations:</i><br />
<br />
<ol class="expanded">
<li>In a medium bowl, whisk together sour cream,
eggs and butter until smooth. </li>
<li>Add in flour, sugar, baking powder, salt, and baking soda. Stir until all the flour and sugar have dissolved.</li>
<li>Stir in cheese cubes, Italian seasoning and diced bell pepper.</li>
<li>Spoon mixture into muffin cups, until three-fourths full.</li>
<li>Spoon a tablespoon of pizza sauce on top of each muffin, top with shredded cheese and other toppings of choice. </li>
<li>Bake at 200C for 15 to 20 minutes, until golden and a
toothpick inserted in the center of the muffins comes out clean. </li>
<li>Cool on on a wire rack and remove from molds.</li>
</ol>
Enjoy!<br />
<br />
<br />
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I bought these disposable foil tins from Japan Home, P88 for a pack of 12 tins.anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-91659978114466249502016-06-07T03:00:00.000+08:002016-06-07T03:25:02.731+08:00Starbites Cake Pops<span style="background-color: white; color: #37404e; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">One night in April 2014</span>, apart from the Espasol, I also made Brownies...but from a mix. I don't know why, but while I followed the box instructions to the letter, the brownies didn't turn out as I expected...they were more 'cake' than brownies...more cr</span><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;">umbly than fudgy. Fail! <i class="_4-k1 img sp_EEtFn_ubaA6 sx_dc969c" style="background-image: url(https://fbstatic-a.akamaihd.net/rsrc.php/v2/yi/r/ln7mZgK583Q.png); background-position: 0px -7825px; background-repeat: no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"></i><br /><br />So I crumbled the cake, stuffed it into silicon molds and turned it into cake pops. Presenting...'Starbites.'<br /><br />You could do the same for stale cake and similar cake fails. :) I think this is a good idea for kiddie parties or bring-to-school goodies to share. It's a<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">lso a quick pop-in-the-mo<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">uth sweet tooth craving. :)</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXaEVfdY-ddfN4tcmrGf8IQYQ7rz9_6Jlko1bu9EHFDqiWnLa58PidF0XiPt-rq3WiKjCKKCn-OUBDhfjveXMO7Is7nediM_HqbHRx3EvMAbumcBlvt-4VOVdfh3sKVxgPeV5wUA/s1600/starbites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXaEVfdY-ddfN4tcmrGf8IQYQ7rz9_6Jlko1bu9EHFDqiWnLa58PidF0XiPt-rq3WiKjCKKCn-OUBDhfjveXMO7Is7nediM_HqbHRx3EvMAbumcBlvt-4VOVdfh3sKVxgPeV5wUA/s1600/starbites.jpg" width="640" /></a></div>
<br />
<b><i><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;">What's In It? </span><span style="background-color: white; color: #37404e; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;"> </span></i></b><br />
<br />
<span style="background-color: white; color: #37404e; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;">Two pouches of Triple Chocolate Brownie Mix + water + vegetable oil + 2 eggs, mixed and baked according to package directions.</span><br />
<br />
<span style="background-color: white; color: #37404e; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;">Multi-colored <span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">M&Ms<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"> or Nips</span></span> </span><br />
<br />
<b><i><span style="background-color: white; color: #37404e; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;">Kitchen C<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">on<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">jug<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">ations:</span></span></span></span></i></b><br />
<br />
<span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;">Crumbled the cake a<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">nd <span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">pack them <span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">into </span></span></span>silicon molds<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">. Refr<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">igerate <span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">for at least 30 m<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">inutes to allow the <span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">cake pop<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">s to set.</span></span></span></span></span></span></span><br />
<br />
<span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">Unmold and top with <span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">M&Ms.</span></span></span></span></span></span></span></span><br />
<br />
<span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">I <span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">think this would also be a good base <span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">for a Rocky Road cake pop. :) For that you only need to put marshmal<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">low<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">s and </span></span></span></span><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">n<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">uts</span></span></span></span> </span></span></span></span></span></span>and <span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">maybe drizzle with s<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">ugar g<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">laze<span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;">. </span></span></span></span></span><br />
<br />
<span style="background-color: white; color: #37404e; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 20px;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"> </span></span></span> </span><br />
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anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-41107534166518632472016-06-06T06:27:00.004+08:002016-06-07T02:21:53.450+08:00Bacon and Egg Breakfast Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqoz16Q1qjD7QymizgfSQ666EcwZBI24cxgEiPKfNrm-SVpwXqDlhCaedey0IyFZhGBbHFDL4OMKqzj-SEnOu5GYnJ7WXq2V-0uabstwHQG5n2dnHxVYLHlwqz7GTnaFzLFR6oA/s1600/13325655_10153766149734506_1158982305284157264_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqoz16Q1qjD7QymizgfSQ666EcwZBI24cxgEiPKfNrm-SVpwXqDlhCaedey0IyFZhGBbHFDL4OMKqzj-SEnOu5GYnJ7WXq2V-0uabstwHQG5n2dnHxVYLHlwqz7GTnaFzLFR6oA/s400/13325655_10153766149734506_1158982305284157264_n.jpg" width="400" /></a></div>
<br />
My brothers and I attended a school that was a 30 to 45-minute drive away. But because we rode the school bus which had to pick up several other students, we had to be ready to go by 5:30 am. That meant our mom, who also had to go to work, had to be up as early as 4am to make breakfast, our baon and also to get ready for work. On many days we simply took our breakfast with us and ate on the ride to school.<br />
<br />
I look back on those days as, coincidentally, the new schoolyear starts today for most students in the country. Portable breakfasts like this are important for schoolers and workers on the go. However, it's also a great brunch served with a salad, as a savory snack or as an appetizer.<br />
<br />
<b>BACON AND EGG BREAKFAST CUPS</b><br />
<br />
<i>What's In It?</i><br />
<br />
6 Bread slices, ends removed<br />
1/4 cup melted butter<br />
6 bacon slices<br />
6 eggs<br />
Italian seasoning<br />
1/8 cup cooking oil<br />
<br />
*Other things you'd need:<br />
6 large aluminum or glass muffin cups<br />
Round cookie cutters<br />
Oven/oven toaster<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVBngae3Q5Eu11w3y8n_-QAqtV_6NY5XRZkF5-xeWBDKUpxoKMTrtZqIUMMM8Qk8yoxLTg39nPkbQ5Hqb8V9DDpdDBv1h-dkGvOz4xJ2grhfqAHe5GdmS1rUyP5evkmpQ6HVj_g/s1600/13342971_10153766149729506_8927924658502643408_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVBngae3Q5Eu11w3y8n_-QAqtV_6NY5XRZkF5-xeWBDKUpxoKMTrtZqIUMMM8Qk8yoxLTg39nPkbQ5Hqb8V9DDpdDBv1h-dkGvOz4xJ2grhfqAHe5GdmS1rUyP5evkmpQ6HVj_g/s400/13342971_10153766149729506_8927924658502643408_n.jpg" width="400" /></a></div>
<i>Kitchen Conjugations:</i><br />
<br />
Preheat oven to 150-200C. Prep muffin cups, brushing the sides with cooking oil.<br />
<br />
Dip the bread slices into the melted butter to soften them. Cut into circles so that they fit the bottom of the muffin cups. Line the muffin cups with the round bread slices.<br />
<br />
Line the sides with bacon. Crack one egg into the space in the middle and sprinkle a little Italian seasoning.<br />
<br />
Bake in the oven for about 5 minutes or until the eggs are cooked and set.<br />
<br />
Bon Apetit! :)<br />
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<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-39025689413221210732016-06-02T10:14:00.001+08:002016-06-02T10:19:12.918+08:00Stir-fried Sirloin with Snowpeas<div class="separator" style="clear: both; text-align: center;">
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Because I've not been using my BPI Express Online account often enough, I've forgotten my password and had to reset it, and to activate the new password, I had to go to the nearest ATM and perform the activation.<br />
<br />
Getting there I found that all the parking slots near the ATM were taken, and the only vacant slot was that reserved for Fresh Option customers. So it was two things -- either <i>kapalan ko ang mukha ko</i> and park even if I was actually going to the ATM, or buy something from the Fresh Options meatshop. <br />
<br />
I suppose you know what happened. And that's where I got the sirloin for this recipe.<br />
<br />
<b>STIRFRIED SIRLOIN (BEEF) WITH SNOWPEAS</b><br />
<br />
<i>What's In It?</i><br />
<br />
500 g sirloin, cut across the grain into 1.5" x 0.5" strips<br />
3 T oyster sauce<br />
3 T light soy sauce<br />
2 T rice wine<br />
5 T cornstarch<br />
2 T brown sugar<br />
1.5 t ground black pepper<br />
1 t sesame oil<br />
1 medium onion<br />
half a head of garlic<br />
3 T cooking oil (for sautéing)<br />
1/2 cup water <br />
200 g snow peas<br />
<br />
<i>Kitchen Conjugations:</i><br />
<br />
Prepare marinade by mixing oyster sauce, soy sauce, rice wine, brown sugar, black pepper and sesame oil. Mix in sirloin strips and cornstarch, blend well. Set aside and allow to marinate for at least 20 minutes.<br />
<br />
Wash snowpeas and remove ends. Set aside.<br />
<br />
Peel and slice onions. Peel and mash garlic. Set aside.<br />
<br />
Heat water in a wok or frying pan until it boils. Drop and blanch the snow peas for half a minute. Remove from pan and set aside. <br />
<br />
Drain water from the pan and add cooking oil. Over medium heat saute onion and garlic for about 2 minutes. Turn up heat then add in marinated sirloin, stir a little and cover to allow the beef to cook, for about 2 minutes. Uncover and turn the beef slices to allow the other side to cook. Cover and leave to simmer for 2 minutes. <br />
<br />
Stir then check seasonings. Adjust if necessary. Add in snow peas, stir a little to allow some of the beef drippings to coat the pods for half a minute. Remove from fire and serve hot. <br />
<br />
Best enjoyed with steamed rice. :)<br />
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<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-56137887353646277062015-08-02T11:12:00.000+08:002015-08-02T11:12:10.161+08:00Seafood with Thai Basil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKa-z4-1ChnynTEzaC7GBtBtKt-wEbl4wgpz6DaN-7144T18RnrC8pXaBo7PruE9_i5vjQieFZAYo8_nGdsugdnjY9qF54O_n1OG1aK-YPgcZ8IJ60hkFSUnqTuxMK3CvUlmQaw/s1600/11058374_10153131213884506_613533780430902252_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKa-z4-1ChnynTEzaC7GBtBtKt-wEbl4wgpz6DaN-7144T18RnrC8pXaBo7PruE9_i5vjQieFZAYo8_nGdsugdnjY9qF54O_n1OG1aK-YPgcZ8IJ60hkFSUnqTuxMK3CvUlmQaw/s640/11058374_10153131213884506_613533780430902252_o.jpg" width="640" /></a></div>
<br />
I love seafood, I love basil, and I love Thai cuisine. And that's why I decided to make this for dinner last night. :) <br />
<br />
<br />
<strong>SEAFOOD WITH THAI BASIL (PAD KEE MAO TALAY)</strong><br />
<br />
<em>What's In It?</em><br />
<br />
1 kg mixed seafood (prawns, halibut fillets, mussels, squid), or 250g of each seafood*<br />
1/4 cup fish sauce<br />
1/4 cup oyster sauce<br />
1/8 cup brown sugar<br />
1 medium red bell pepper, washed, seeded and sliced into cubes<br />
4-6 Thai chilies, washed and sliced lengthwise<br />
1 medium red onion, peeled and sliced<br />
half a head of garlic, peeled and mashed<br />
a handful of holy basil leaves (20-25 pcs), washed and stems removed<br />
3-4 tablespoons cooking oil<br />
cornstarch slurry (3 teaspoons cornstarch dissolved in 5 teaspoons water) -- optional<br />
<br />
<em>Kitchen Conjugations:</em><br />
<em></em><br />
1. Heat oil in a medium-sized wok or deep frying pan over high heat for 1-2 minutes.<br />
2. Saute onions until soft and translucent. Add garlic, chilies and bell peppers and stir-fry for one minute.<br />
3. Keeping flame on high, add in the seafood, fish sauce, oyster sauce and sugar. Stir fry for 2-3 minutes.<br />
4. The seafood will render water as they cook so the mixture will turn watery. Spoon out excess water, leaving only enough to cover seafood.<br />
5. Check seasonings. Add more sugar, salt or chilies depending on preference.<br />
6. Add in the basil leaves and let the mixture simmer until the leaves wilt a little (about one minute).<br />
7. You may thicken the sauce by stirring in the cornstarch slurry at this point. Simmer with continuous stirring for 30 seconds or until the sauce thickens a bit.<br />
8. Serve with steamed rice. Enjoy!<br />
<br />
-----<br />
Notes:<br />
<br />
1. I used frozen seafood. If using fresh ones, be sure to gut and process the squid, and peel and devein the shrimp.<br />
<br />
2. This recipe works perfectly as well with chicken and pork fillets, or all-prawn, all-mussel, all-squid versions.<br />
<br />
3. I like spice, and for me the 4-6 chilies deliver just the right kick. You may however tone the spice level by using only 2-3 chilies or omitting the chilies altogether as the holy basil is also spicy.<br />
<br />
4. Do NOT overcook the basil. It will turn black and lend a bitter taste to the dish. In doubt, better to leave it undercooked than overcooked.<br />
<br />
5. If you plan to have this cooked way ahead of serving or eating it, or if you will have to freeze and reheat it for later, I suggest you cook this recipe WITHOUT adding the basil, and just add the basil leaves during reheating.<br />
<br />
6. Cooking over high temp is crucial because the seafood need to cook quickly so they remain juicy and soft. Overcooking the squid for one will make it tough and rubbery.<br />
<br />
Appreciate your comments and questions! :)<br />
<em></em><br />
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anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-10829648872054360642014-08-18T20:22:00.001+08:002014-08-18T20:22:23.904+08:00Sayote Tops Guisado<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIs9a6E9b5hsEivgCKFa9jWc99gGaqKP4mUPHPl5Ul-wVVUMxSGDYh38oYDDDNYoWyNT-dTZ4WImlCXeH3oZbVMWVhV-wPsmMxBdpwDNUEEm_Af2E_VWo1ZZaRB9QssgTWTttWQ/s1600/Chayote+Tops+Gisado+03-20-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIs9a6E9b5hsEivgCKFa9jWc99gGaqKP4mUPHPl5Ul-wVVUMxSGDYh38oYDDDNYoWyNT-dTZ4WImlCXeH3oZbVMWVhV-wPsmMxBdpwDNUEEm_Af2E_VWo1ZZaRB9QssgTWTttWQ/s1600/Chayote+Tops+Gisado+03-20-12.jpg" height="480" width="640" /></a></div>
<br />
As you get older, you tend to shy away from what's complicated and drawn towards what's simple and no-frills. Or am I just speaking for myself?<br />
<br />
Anyhow, I found that I no longer drool over fatty, cholesterolic food and crave more whole, organic and healthy fare. I don't know if it's just in my head, but after eating a hearty (read: fatty) meal, I feel battered and really exhausted; which is ironic because food is meant to replenish and energize.<br />
<br />
Because of this we've shied away from meat as much as possible and eat more vegetables like Chayote Tops Guisado, or <i>Ginisang Talbos ng Sayote. </i><br />
<i><br /></i>
<b>GINISANG TALBOS NG SAYOTE</b><br />
<br />
<i><b>What's In It?</b></i><br />
<br />
1 bundle of chayote tops, leaves separated from the stalks, hard portions discarded<br />
1 red onion, peeled and sliced<br />
1 large ripe tomato, washed and sliced<br />
5 cloves garlic, peeled and mashed<br />
3 tablespoons cooking oil<br />
diced cooked meat (pork, chicken, beef), fish or seafood (optional)<br />
1 tablespoon oyster sauce<br />
1 teaspoon fish sauce<br />
a pinch of ground black pepper<br />
1/2 to 3/4 cup water<br />
1 teaspoon vinegar (optional)<br />
<br />
<i><b>Kitchen Conjugations:</b></i><br />
<i><br /></i>
Wash sayote leaves and soft stalks carefully. Drain excess water then set aside.<br />
<br />
Heat cooking oil in a wok or deep frying pan. Saute onions, garlic and tomatoes until tomatoes are wilted. Add in the diced cooked meat. Stir fry for a minute, then add the seasonings: fish sauce, black pepper and oyster sauce.<br />
<br />
Stir fry for another minute then add in the sayote leaves and stalks. Stir fry for about 30 seconds then pour in water. Let boil then simmer for one minute. Pour in vinegar if using but DO NOT stir until the mixture boils. Check and adjust seasonings. Remove from fire and serve. Leaves and stalks should still be a little crisp.<br />
<br />
Best paired with grilled or fried fish. Enjoy!<br />
<br />
----------------------<br />
Notes:<br />
<br />
1. I usually use bits and pieces of left-over meat from fried chicken, pork barbecue for stir fries like this. This particular time I used left-over crispy <i>pata</i>.<br />
<br />
2. Left-over meat (and sauce) from <i>adobo c</i>an also be added to this dish. Doing so will give a new and interesting dimension to the dish.<br />
<br />
3. If you want a little kick, go ahead and add a chopped siling labuyo during the saute.<br />
<br />
<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com2tag:blogger.com,1999:blog-20197999.post-75908122037079267642014-08-18T11:51:00.001+08:002014-08-18T11:52:00.967+08:00Espasol<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZSmmRxAw_2l4r7XAjXRFdL3b99Wg3m4cWgCYR2ccn28Fy_5tOEz7Ern4H5CIcnWdJj0CF-GQyAMZEolBdY0TaKT_QUxYpfxXgr3ObFuHHO252gafTGcUugPw1VOYocskQU6NRw/s1600/espasol.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZSmmRxAw_2l4r7XAjXRFdL3b99Wg3m4cWgCYR2ccn28Fy_5tOEz7Ern4H5CIcnWdJj0CF-GQyAMZEolBdY0TaKT_QUxYpfxXgr3ObFuHHO252gafTGcUugPw1VOYocskQU6NRw/s1600/espasol.jpg" height="640" width="480" /></a></div>
<br />
We had lunch in Tagaytay last Sunday and decided to make a quick stop to buy some beef at the Mahogany market. While we waited for my husband to finish with his marketing, we were approached by some vendors who offered us an assortment of Filipino sweets -- <i>panutsa, calamay, pinipig, ube and espasol. </i>Because we were still busog-lusog from lunch yet I wanted to help the peddlers out, I bought a pack each of the sweets. Then we drove on home.<br />
<br />
So it was so much later when we found out that <i>masarap pala 'yung nabili naming espasol </i>and we were so <i>bitin, </i>and it wasn't hard for my son Gabriel to convince me to make some from the recipe I found in the 'net from a long time ago.<br />
<br />
So, here it is!<br />
<br />
<b>ESPASOL</b><br />
<br />
<i>What's In It?</i><br />
<br />
1 1/2 cups ground glutinous rice flour<br />
1 cup coconut cream<br />
3/4 cup washed sugar (<i>segunda</i>)<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon fine salt<br />
1/2 cup macapuno or buko strips, diced finely (optional)<br />
<br />
<i>Kitchen Conjugations:</i><br />
<br />
In a wok, toast the ground glutinous rice flour until light brown over low to medium heat. Set aside.<br />
<br />
In another wok or pan, combine the coconut cream, sugar, vanilla extract and salt. Let boil over medium heat, stirring constantly to avoid curdling. Add in the diced macapuno or buko strips, and simmer for half a minute (still stirring continuously).<br />
<br />
Measure 1 cup from the ground glutinous rice flour and add it into the coconut cream mixture. Stir to incorporate the rice flour into the mix, until the consistency is like playdough. Remove from heat and set aside.<br />
<br />
Take the remaining ground glutinous rice flour and sprinkle it over a tray or plate lined with waxed paper (or banana leaves). Take about 3 tablespoons of the espasol and roll it out into a tube. Cut the espasol tube into smaller cylinders then roll them out over the toasted ground rice flour to coat.<br />
<br />
Your espasol is now ready to serve. Enjoy!<br />
<br />
Notes:<br />
1. This recipe makes about 15 2-inch cylinders.<br />
2. I made this espasol without buko or macapuno because we didn't have any in the house. It still tasted the same, although I suppose it would have been heaps better had there been macapuno or coconut bits in my espasol.<br />
3. If using sweetened macapuno, reduce sugar a little.<br />
4. If using white sugar, reduce the amount as it is a lot sweeter than washed or brown sugar.<br />
5. I think you can also use toasted coconut flakes (available under the 'Buco' brand in supermarkets) in place of fresh young coconut.anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-31669837248115650062014-07-10T15:50:00.000+08:002014-07-10T15:50:19.525+08:00Korean Chicken Barbecue<div class="separator" style="clear: both; text-align: left;">
My family is big on Korean food. When we dine out, nearby Korean restaurants like Seoul Koreana and Soga Miga are always an option. Kaso, magastos!</div>
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So I was happy to find a recipe for Korean Chicken Barbecue in the November 2013 issue of Yummy Magazine:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK68EvEA3EnEdqT3blTxCCchBiEhN69U1DUqqeS-vTTXxHKbVQnwtWV8ilLdXqizsRwpCPvvEr4-6RGN8dq12NWmSM9FORnUFF8yP1k1gdhVslU_wppZ85H6RWNFNALpCmTxlBpw/s1600/photo+(8).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK68EvEA3EnEdqT3blTxCCchBiEhN69U1DUqqeS-vTTXxHKbVQnwtWV8ilLdXqizsRwpCPvvEr4-6RGN8dq12NWmSM9FORnUFF8yP1k1gdhVslU_wppZ85H6RWNFNALpCmTxlBpw/s1600/photo+(8).JPG" height="640" width="476" /></a></div>
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<i>Kakatakam, 'no? </i>Buti na lang I had all the ingredients called for in my pantry:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcm5VuYkOa4xXrO5R71tOD-3e0VpnFKnU1LjkmeS2rZZ2Grht5q-HKsuvtq2G9c4OEpKOlHrxtE2N-ulhaOV13YOTo_Gcx9v5blBiAottbnj_Qx18IUwEujsKdu-zSYaxov8UcPQ/s1600/korean+chicken+barbecue2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcm5VuYkOa4xXrO5R71tOD-3e0VpnFKnU1LjkmeS2rZZ2Grht5q-HKsuvtq2G9c4OEpKOlHrxtE2N-ulhaOV13YOTo_Gcx9v5blBiAottbnj_Qx18IUwEujsKdu-zSYaxov8UcPQ/s1600/korean+chicken+barbecue2.jpg" height="475" width="640" /></a></div>
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And I set out to make it right away for dinner. :) I doubled the recipe found in the magazine so that I have enough for everyone. I also upped the spice by putting more gochujang. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCVv1_axm28CN9cmRdCMUtmOv3hkXksytYlKbMQWvectzVpJD-73AFKfiCsVKieEXi6BXhFqrXAKBTbimwMCxZZ3P75GdvkinCKgA3BDUkM06k-OZL7LPW5FX9VY2JnGfVmuovQ/s1600/korean+chicken+barbecue1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCVv1_axm28CN9cmRdCMUtmOv3hkXksytYlKbMQWvectzVpJD-73AFKfiCsVKieEXi6BXhFqrXAKBTbimwMCxZZ3P75GdvkinCKgA3BDUkM06k-OZL7LPW5FX9VY2JnGfVmuovQ/s1600/korean+chicken+barbecue1.jpg" height="476" width="640" /></a></div>
<br />
<b>KOREAN CHICKEN BARBECUE</b><br />
<br />
<i>What's In It?</i><br />
<br />
1/2 c rice wine<br />
1/4 c soy sauce<br />6 T gochujang (Korean chili paste -- the red tub in the photo above)<br />
4 T brown sugar<br />
2 T minced garlic<br />
2 T sesame oil<br />
2 T vegetable oil<br />
1 kg. boneless chicken thighs or breasts, sliced into 1-inch thick strips<br />
2 T vegetable oil (for grilling)<br />
toasted sesame seeds or chopped green onions (for garnish)<br />
<br />
<i>Kitchen Conjugations:</i><br />
<br />
Make the marinade by combining the first 7 ingredients in a saucepan. Simmer the mixture over low heat until sugar dissolves. Remove from fire and set aside to cool completely.<br />
<br />
Marinate the chicken strips in the cooled marinade. Cover and refrigerate for at least an hour; best if overnight.<br />
<br />
Heat the 2T vegetable oil in a cast iron grill or heavy-bottomed frying pan. Pan-fry chicken in batches until thoroughly cooked.<br />
<br />
Transfer cooked chicken onto a serving plate and garnish with toasted sesame seeds or chopped green onion. Serve with kimchi on the side if desired. Best with a steaming bowl of rice. :)anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-36498838774559333672014-03-13T22:23:00.001+08:002014-03-13T22:27:05.279+08:00Angel Hair with Sea Bass Mediterraneo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkDsRkpgAyPwA697deqry664LmeeBvr3rDUzJrA_svrZPbPNWBGO0cwCUIoUIGNFXIVszZ3d4fB8QvXospU_-EahAqLH1kQcUv-Aav-BhTJO0FICOmPSvaYA0sFzuileOmzL9Ag/s1600/Angel+Hair+Meditteraneo+with+Seared+Chilean+Sea+Bass+07-14-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkDsRkpgAyPwA697deqry664LmeeBvr3rDUzJrA_svrZPbPNWBGO0cwCUIoUIGNFXIVszZ3d4fB8QvXospU_-EahAqLH1kQcUv-Aav-BhTJO0FICOmPSvaYA0sFzuileOmzL9Ag/s1600/Angel+Hair+Meditteraneo+with+Seared+Chilean+Sea+Bass+07-14-12.jpg" height="480" width="640" /></a></div>
<br />
Given the chance, my husband will always eat fish. Even when eating out and presented with various entrees, he will choose fish, or that which has fish in it.<br />
<br />
At Italianni's, his staple fare is Sea Bass Mediterraneo, pan-seared Sea Bass put on top of pasta, usually angel hair. He was saddened to find then, when we lunched at the restaurant over the weekend that the dish has been taken out of the menu.*<br />
<br />
To cure his hang-up and to assure him that it isn't the end of the world yet, I tried replicating Sea Bass Mediterraneo at home. Judging from his grin I think I've guessed the ingredients and procedure pretty<br />
well. :)<br />
<br />
<b>ANGEL HAIR WITH SEA BASS MEDITERRANEO</b><br />
<br />
<i>What's In It?</i><br />
<br />
<u>For the pasta</u>:<br />
500 grams Angel Hair pasta, cooked according to package directions<br />
1/2 cup olive oil<br />
5 cloves garlic, peeled and minced<br />
1 large red onion, peeled and sliced<br />
3 ripe tomatoes, seeded then diced<br />
1/8 cup capers (in vinegar)<br />
1/4 cup green olives, pitted then sliced into rounds<br />
3/4 cup white wine<br />
<br />
<br />
<u>For the fish</u>:<br />
1-2 slices Sea Bass, halved<br />
1 teaspoon fine salt<br />
1 teaspoon ground black pepper<br />
1 teaspoon garlic powder (optional)<br />
1/2 cup olive oil<br />
<br />
<i>Kitchen Conjugations:</i><br />
<br />
Season the fish with salt, black pepper and garlic powder (if using). Set aside.<br />
<br />
In a non-stick skillet heat olive oil over high heat. Add seasoned bass slices and sear for 1 minute per side or until edges turn light brown. Remove from pan and transfer onto a plate. Repeat until all fish slices have been seared.<br />
<br />
Lower heat then add olive oil to start the saute. When oil is hot enough, saute the onions until soft, then add in the garlic. Stir fry for 30 seconds, and add in the diced tomatoes, olives and capers. Stir fry for about half a minute before adding white wine. Let boil then reduce heat to simmer for a minute or two.<br />
<br />
Adjust seasonings by adding salt and pepper if needed. Then toss in the cooked angel hair and continue to toss to distribute the sauce for another 30 seconds.<br />
<br />
Remove from fire, transfer angel hair onto a serving plate and top with the seared Sea Bass.<br />
<i>Mangia Bene!</i><br />
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*We asked the manager why they took the dish out of the menu. She said it was because "Sea Bass is an endangered species." Really? We wager that the real reason was that the dish wasn't as popular as the other items and was costlier to produce/keep in the menu.<br />
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<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com1tag:blogger.com,1999:blog-20197999.post-65741385950614115382014-03-06T12:14:00.000+08:002014-03-13T21:38:06.211+08:00Fish and Tofu Hotpot ala Ho Chai Lai<div class="separator" style="clear: both; text-align: center;">
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There's a Chinese restaurant along the National Highway in Muntinlupa City that enjoys a good following despite its 'barest essentials' positioning because of the taste and quality of their food. <i>Ho Chai Lai</i> is almost always packed at lunch time, frequented by people who want Chinese fare beyond the usual dimsum and Filipinized offerings at Chowking. Their bestseller is the <i>Stuffed Squid</i>, squid stuffed with chives, battered, deep fried and served with a special sauce on the side. <br />
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When we dine at Ho Chai Lai, my husband and I usually order the <i>Stuffed Squid</i> and this dish, <i>Fish Head Eggplant Hotpot, </i>or<i> </i>the other variant<i>, Fish Tofu Hotpot</i>. My husband likes it so much I've taken it upon myself to replicate it at home, and merging the two variants eggplant and tofu, so that my husband gets the best of both and enjoy the dish whenever he wants. :)<br />
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The most recent appearance of this dish on our dinner table was two Thursdays ago, when we had friends over for dinner. I was surprised to find my meat-loving friends loving it, even asking for the recipe. So here it is!<br />
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<b>FISH, EGGPLANT AND TOFU HOTPOT</b><br />
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<i>What's In It?</i><br />
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<u>For the Fish</u>:<br />
1.5 kgs <i>Bitilla* </i>(White Snapper, see <a href="http://www.tradeindia.com/fp594575/Red-White-Snapper-Fish.html">photo</a>), gutted, descaled and sliced into serving portions<br />
1/2 cup all-purpose flour<br />
2/3 cup water<br />
1 tsp. + 1/2 tsp. fine salt<br />
1 tsp. + 1/2 tsp. finely ground black pepper<br />
1 cup cooking oil, for frying<br />
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<u>For the hotpot</u>:<br />
1/4 cup cooking oil, for sauteing<br />
1 large thumb ginger, peeled and sliced in rounds<br />
1 large red onion, peeled and sliced<br />
5 cloves of garlic, peeled and mashed<br />
6-8 large pieces of dried Shiitake mushrooms, soaked in 1 cup warm water for 30 minutes or longer<br />
1 1/2 cups water<br />
1/2 cup oyster sauce<br />
1 Knorr fish broth cube<br />
1/2 cup brown sugar<br />
1/2 cup Chinese cooking wine<br />
2 tablespoons sesame oil (optional)<br />
3 tablespoons cornstarch, dissolved in 1/4 cup water<br />
3 stalks onion leeks, sliced, white part separated from greens<br />
2 medium eggplants, peeled, halved lengthwise then crosswise<br />
half a large block of tofu, cut into 1" squares<br />
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<i>Kitchen Conjugations:</i><br />
<i><br /></i>
<i>Prepare the Fish: </i>Season the fish slices with a teaspoon each of salt and pepper. In a shallow bowl, make a thin batter of the flour, water and season it with 1/2 teaspoon each of salt and pepper. Set aside.<br />
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In a wok or frying pan, heat the cooking oil over medium heat. Test if cooking oil is hot enough by dropping bit of the batter, watching for sizzling. When the oil is hot enough, carefully drop the fish slices one by one, leaving enough space between each slice to prevent them from sticking with each other. (Turn heat to high as oil temperature has dropped with the addition of the fish. Turn settings back to low when the oil begins to sizzle again.) Fry the fish slices for about 3-4 minutes each side or until they turn light brown. Remove from the pan and transfer onto a plate. Do the same process for the rest of the fish until all have been cooked.<br />
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<i>Make the hotpot</i>: In a hotpot or saucepan, saute the ginger, onions and garlic in hot oil. Stir fry for about a minute, then add in the oyster sauce. Stir fry for about half a minute, then add all ingredients <i>except </i>the eggplant, tofu, leeks and cornstarch slurry. Let boil then simmer for a minute. Check and adjust seasonings, adding sugar, salt or the cooking wine to produce a balance of sweet, salty and tangy.<br />
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Add the eggplant slices and let the sauce simmer until they are half-cooked. Then add in the white parts of the leeks, the tofu squares and fried fish slices. Let boil then simmer for about two minutes, before adding the cornstarch slurry to thicken the sauce.<br />
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Garnish with the rest of the onion leeks and serve with steamed rice. Enjoy!<br />
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*Other fish like <a href="http://en.wikipedia.org/wiki/Red_snapper_(fish)"><i>Maya-maya</i></a> (Red Snapper), <i><a href="http://www.asergeev.com/pictures/archives/compress/2013/1189/02.htm">Lapu-lapu</a></i> (Grouper) or <i><a href="http://www.marketmanila.com/archives/labahita-surgeonfish">Labahita</a> </i>(Surgeonfish), may also be used. You can also use fillets, but make a thicker batter (that of pancake batter consistency).<br />
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UPDATE: I've replaced the original photo with a new one, this time made more colorful by the addition of carrot medallions. I've also cut the tofu into bigger squares and pre-fried them to make them easier to handle. The fish used in the dish in the picture above is lapu-lapu.<br />
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<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-21851952432578918992014-03-02T21:34:00.002+08:002014-03-02T21:36:20.837+08:00Korean Beef Stew ala Kimchi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQNBXh7pPmcu0YObSq1SdO-OB5TQN6iWsoCHG9-XWr2XspWyPuxgHjwElC3Tmp0LlO12vItPxu9NIjankDrGNrAhkrD0XEWPgKlUv4HRgsSQuN31hW53k73QWKE8ALiaK10EyqA/s1600/galbi+jim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQNBXh7pPmcu0YObSq1SdO-OB5TQN6iWsoCHG9-XWr2XspWyPuxgHjwElC3Tmp0LlO12vItPxu9NIjankDrGNrAhkrD0XEWPgKlUv4HRgsSQuN31hW53k73QWKE8ALiaK10EyqA/s1600/galbi+jim.jpg" height="300" width="400" /></a></div>
People my age would remember <i>Kimchi</i> as a popular restaurant in SM Foodcourt whose specialty is the <i>Galbi Jim</i>, or Korean Beef Stew. Unfortunately though, perhaps with waned popularity and the high cost of leasing and maintaining space in the mall, <i>Kimchi </i>branches have become fewer and fewer, replaced by glamorized '<i>turo-turos</i>.'<br />
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We had friends over for dinner last Thursday and for a treat I decided to make this dish. Initially I considered using one of the recipes I found in Google, but decided winging it, based on what I think should be in it, from the memory of the taste of the dish. (People close to me know that this is how I cook-- approximating flavors from memory.) I think I was able to really come close to the <i>Kimchi </i>recipe. :) I would probably use a different <i>gochujhang</i> (Korean chili paste) brand, next time though, as this one wasn't as spicy as I wanted.<br />
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<b>KOREAN BEEF STEW (GALBI JIM)</b><br />
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<i>What's In It?</i><br />
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1 kg. beef short ribs<br />
1 large red onion, peeled and sliced<br />
1 head garlic, peeled and mashed<br />
1 cup Kikkoman soy sauce<br />
1/2 cup brown sugar<br />
1/2 cup Chinese cooking wine<br />
Water<br />
2-4 tablespoons <i>gochujang</i> (Korean chili paste)<br />
1-2 tablespoons sesame oil<br />
Bird's eye chilies (<i>siling</i> <i>labuyo</i>), optional<br />
1 bunch onion leeks, washed and sliced diagonally into 1/2" lengths<br />
Toasted sesame seeds (for garnish)<br />
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<i>Kitchen Conjugations:</i><br />
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Wash the beef short ribs in cold water, removing slime and fat. Place them in a stock pot, and add in water to the level just enough to cover the ribs. Boil over high heat for 3-4 minutes.<br />
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Remove all scum from the broth. Add in all ingredients except the leeks, sesame seeds and chilies. Let boil some more for about 5 minutes, then lower heat to simmer the dish for about two hours. Yes, that long! Could be longer, if you had the misfortune of buying tough meat...<br />
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Check from time to time if you need to add more water. Check and adjust seasonings, too. You may need to add more sugar and/or cooking wine should you opt to add water. Add salt (not soy sauce) for a little more saltiness. Warning: adding more soy sauce instead of salt will make the broth too dark.<br />
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You can add the chilies at this point if you find that the chili paste has not spiced things up to the level desired. While waiting you can also slice the onion leeks, toast the sesame seeds and steam some rice. :)<br />
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This dish is best cooked till the meat gets to <i>fall-off-the-bones</i> tenderness. Test by poking a piece with a fork. If the tines get through without much effort, the meat is tender enough.<br />
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Garnish with onion leeks and toasted sesame seeds. Serve hot with steamed rice and sautéed mung bean sprouts (<i>togue</i>) on the side. Enjoy!<br />
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Notes:<br />
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1. Do you really need <i>gochujang</i>? Yes, if you want the authentic Korean taste and the reddish tint of the Kimchi resto version. I bought my chili paste from Shopwise. See how it looks like <a href="http://tastytravels-holly.blogspot.com/2012/06/whats-cookin-swiss-chard-bibimbap.html">here</a>.<br />
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2. Do you really have to use <i>Kikkoman</i>? Yes, or some really good soy sauce. As this is a stew the meat absorbs and retains the flavors of the stewing broth so it is important that you use good soy sauce (and reserve the inexpensive soy sauce for regular fares like Adobo).<br />
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PS: Here's a special shout-out to my friend <b>Mark Samson </b>who introduced me to this dish at Kimchi. Thanks, Mark!<br />
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<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-25029399774914364622013-10-11T22:00:00.000+08:002014-01-22T18:40:12.791+08:00Penne al Salsa di Pomodoro e Aglio <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCZTKosLvVM59Haf4HjbVmuMKYIWH0oHLEDKYPLNVcojBBxDAjK0faqhyphenhyphenynpviKp9o3M-qvMVByZ7nEijd2peeKzqEdxgpMypfNrtdKvOGvQWUNvkDWHFR71t9nhyphenhyphenwYMq6VNlPw/s1600/Penne+al+Salsa+di+Pomodoro+e+Aglio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCZTKosLvVM59Haf4HjbVmuMKYIWH0oHLEDKYPLNVcojBBxDAjK0faqhyphenhyphenynpviKp9o3M-qvMVByZ7nEijd2peeKzqEdxgpMypfNrtdKvOGvQWUNvkDWHFR71t9nhyphenhyphenwYMq6VNlPw/s1600/Penne+al+Salsa+di+Pomodoro+e+Aglio.jpg" height="300" width="400" /></a></div>
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Don't be scared of the fancy-sounding name. This is but some fancy macaroni I whipped up using what's in my pantry, which was some leftover Tomato Garlic Dip, good ol' Corned Beef and grated Parmesan. I think this is a good choice if you're short on time and want something quick and easy both on skills and on the pocket. </div>
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<b>PENNE AL SALSA DI POMODORO EL AGLIO (Penne in Tomato Garlic Sauce)</b><br />
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<b><i>What's In It?</i></b><br />
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500 g. Penne Rigate, cooked according to package directions<br />
200 g. (one jar) of Tomato Garlic Dip<br />
200 g. (one can) of Corned Beef<br />
1 medium onion, peeled and sliced<br />
half a head of garlic, peeled and mashed<br />
3 tablespoons cooking oil<br />
1/8 cup olive oil<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
1/4 teaspoon oregano (optional)<br />
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<i><b>Kitchen Conjugations:</b></i><br />
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Heat cooking oil over medium heat in a wok or a deep non-stick pan. Saute onions for one minute or until soft and translucent, then add garlic and continue sauteing for about 30 seconds. Add in the corned beef. Stir fry for about a minute, then season with salt, pepper and oregano (if using). Stir in the tomato garlic dip, let boil then bring heat down to let the mixture simmer for one and a half minutes.<br />
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Add in the cooked penne. Pour in the olive oil and toss the mixture to allow even distribution and coating. Check and adjust seasonings.<br />
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Top with parmesan cheese. Serve while hot.<br />
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<i>Note: You can also add sliced mushrooms and finely-diced red bell peppers when the corned beef is half-cooked, then stir-fry for another 30 seconds before adding in the tomato garlic dip.</i><br />
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<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-90488592177632956112013-10-03T23:07:00.000+08:002014-01-21T23:08:16.220+08:00Saucy Breakfast Hotdogs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaqpL9MMUWCR-kMmxtbv8ICd_C4id6LTwwvCqj4cM4TOZTT9xCFfcqMN0wMQ-2dg9CoIJ4Aihbp9W9Z01GsOGiAJF3YjmaWZ6v8RW3wDbAfIQq38iZ68l2RyQeft6aGZrBbD9yA/s1600/Hotdogs+in+Tomato+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaqpL9MMUWCR-kMmxtbv8ICd_C4id6LTwwvCqj4cM4TOZTT9xCFfcqMN0wMQ-2dg9CoIJ4Aihbp9W9Z01GsOGiAJF3YjmaWZ6v8RW3wDbAfIQq38iZ68l2RyQeft6aGZrBbD9yA/s1600/Hotdogs+in+Tomato+Sauce.jpg" height="640" width="480" /></a></div>
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My mom was the Queen of Up-cycling and Re-purposing. She had mastered the art of 'disguising' and 're-presenting' leftovers so that they are still welcomed at the dining table and eaten with gusto (or unknowingly, hahaha!) such that no food is wasted nor thrown away. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrU-FlmdswT0-z1E7Tknmw2OieXQn3P_xZ9BGlwJ91gsi6quMCDe6fdo1JLoKJwjpQ1jQOL2v84J8mAiETxW8TBtsB82ikPei7tZl_hAbnnOVcTec5cslQkbzWvrXifEDmcQfFQ/s1600/Hotdogs+in+Tomato+Sauce2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrU-FlmdswT0-z1E7Tknmw2OieXQn3P_xZ9BGlwJ91gsi6quMCDe6fdo1JLoKJwjpQ1jQOL2v84J8mAiETxW8TBtsB82ikPei7tZl_hAbnnOVcTec5cslQkbzWvrXifEDmcQfFQ/s1600/Hotdogs+in+Tomato+Sauce2.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMeAB1QAIMKIuHrV2xbAoM676wcKmHrfSeqhCW03lhax30-S_8RbWwpPN9qac7x4Bc5nf9HUxqz0s-ShmmU_6rT4qCbC9BkYauPMi78xU7yf4NO3kcvuv_E46q2yIvWpNKWNmVpQ/s1600/Hotdogs+in+Tomato+Sauce1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMeAB1QAIMKIuHrV2xbAoM676wcKmHrfSeqhCW03lhax30-S_8RbWwpPN9qac7x4Bc5nf9HUxqz0s-ShmmU_6rT4qCbC9BkYauPMi78xU7yf4NO3kcvuv_E46q2yIvWpNKWNmVpQ/s1600/Hotdogs+in+Tomato+Sauce1.jpg" height="200" width="150" /></a>Saucy Breakfast Hotdogs is one such upcycled dish. Its recent outing in our home was in the morning after my little boy's birthday party, because we had leftover cocktail hotdogs and I had a considerable stash of repacked tomato catsup, leftover from take-outs and food deliveries. (That's another habit I got from my mom-- stashing repacked condiments for later, specifically for <i>baon</i> or picnics or anywhere bringing condiments in bottles is impractical.)</div>
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Apart from taking away the monotony of fried food, the sauce in this dish acts as an extender, allowing the dish to feed more people, making it a good choice for budget-conscious moms!</div>
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<b>SAUCY BREAKFAST HOTDOGS</b></div>
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<b><i>What's In It?</i></b><br />
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15-20 pieces cooked cocktail hotdogs or 5-6 pieces cooked regular hotdogs, sliced into 3s<br />
5-6 sachets tomato catsup (or 5-6 tablespoons tomato catsup)<br />
2 tablespoons cooking oil<br />
3 cloves garlic, peeled and mashed<br />
1 small onion, peeled and sliced<br />
1/2 cup water<br />
pepper and salt to taste<br />
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<b><i>Kitchen Conjugations:</i></b><br />
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Heat cooking oil over medium heat in a wok or deep pan. Saute garlic and onion for one and a half minutes or until the onion slices become soft and translucent. Add in the hotdogs and stir fry for a minute. Pour in the water and the catsup, stir to combine. Let boil then lower heat to allow the mixture to simmer for one minute. Check and adjust seasonings. <br />
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Serve hot with steamed rice. Enjoy!<br />
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<i>Note: Boiled eggs, peeled then halved or quartered, may be used instead of hotdogs.</i><br />
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<br />anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0tag:blogger.com,1999:blog-20197999.post-20592136099512104582013-05-30T13:00:00.000+08:002013-05-30T22:41:42.735+08:00Pineapple Upside Down Muffins<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfpLH55XCUEs5Jn4lpyiUMvizcS0JTsnhZ0OPpZ8UTZ-DgzB1KoS-oDRYUKFdctsW7sBVbyCAOJcTtfNdk0yVoShzRelYH0-MNYCz_i4zzmz2Rvl_GNcJTcGVsB2uw7yp8NwfPg/s1600-h/IMGP3167.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5176214430462697154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfpLH55XCUEs5Jn4lpyiUMvizcS0JTsnhZ0OPpZ8UTZ-DgzB1KoS-oDRYUKFdctsW7sBVbyCAOJcTtfNdk0yVoShzRelYH0-MNYCz_i4zzmz2Rvl_GNcJTcGVsB2uw7yp8NwfPg/s320/IMGP3167.JPG" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
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Oh wow! I made these muffins and took this picture on March 11, 2008, started this post but never got around to publishing it. Incredible! The little boy in the picture is now a young man! This post is FIVE YEARS late! Now I don't even remember the story behind the making of the muffins. :( Sigh.<br />
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What I do remember, judging by the look of the muffins:<br />
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1. I had leftover Pineapple Tidbits and decided to use that in addition to the pineapple slices I also had left over.<br />
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2. Since I used my trusty Turbo Broiler instead of a conventional oven (because that's all I had back then), some of the muffins rose unevenly, making it hard to turn them upside down.<br />
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3. Since I decided to use leftover Pineapple Tidbits I had to scale down by baking the batter in muffin cups rather than a regular cake pan (because the bits would look less pretty on a regular pan than pineapple slices would). Upon closer look I realized that I actually used <i>llaneras</i> for <i>leche flan</i> instead of regular muffin cups.<br />
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<b>PINEAPPLE UPSIDE DOWN MUFFINS</b><br />
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<b><i>What's In It?</i></b><br />
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CAKE<br />
2 cups all-purpose flour<br />
3/4 cup brown sugar<br />
1/2 cup milk powder (I used <i>Birch Tree</i>)<br />
3/4 teaspoon baking powder<br />
1/4 teaspoon salt<br />
2 large eggs<br />
1/2 cup water<br />
1/3 cup vegetable oil<br />
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TOPPING<br />
1 cup brown sugar<br />
3 tablespoons butter, melted<br />
1 can (8 oz.) pineapple tidbits in juice, drained (about 3/4 cup)<br />
9 maraschino cherries, halved<br />
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<b><i>Kitchen Conjugations:</i></b><br />
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Make the cake by combining the flour, sugar, milk powder, baking powder and salt in large bowl. Add eggs, water and oil. Beat for 30 seconds on medium speed until the cake ingredients are combined well and the mixture is free of lumps. Set aside.<br />
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Grease muffin cups, then make the topping: Combine brown sugar and butter in a bowl. Sprinkle 2 teaspoons of the brown sugar mixture into each greased muffin cup. Arrange 4 to 5 pineapple tidbits and 1/2 cherry on top of each brown sugar mixture.<br />
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Spoon batter into prepared muffin cups filling up to half of each mold.<br />
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Bake in a turbo broiler for 15 to 20 minutes at 250 C or until wooden pick inserted in center comes out clean. Cool for 1 minute. Run knife around edges of the cupcakes; invert onto wire rack(s). Re-position any dislodged pineapple piece. Best served warm.</div>
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anneski:)http://www.blogger.com/profile/01231461329574193594noreply@blogger.com0