Sayote Tops Guisado

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?

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.

Because of this we've shied away from meat as much as possible and eat more vegetables like Chayote Tops Guisado, or Ginisang Talbos ng Sayote. 

GINISANG TALBOS NG SAYOTE

What's In It?

1 bundle of chayote tops, leaves separated from the stalks, hard portions discarded
1 red onion, peeled and sliced
1 large ripe tomato, washed and sliced
5 cloves garlic, peeled and mashed
3 tablespoons cooking oil
diced cooked meat (pork, chicken, beef), fish or seafood (optional)
1 tablespoon oyster sauce
1 teaspoon fish sauce
a pinch of ground black pepper
1/2 to 3/4 cup water
1 teaspoon vinegar (optional)

Kitchen Conjugations:

Wash sayote leaves and soft stalks carefully.  Drain excess water then set aside.

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.

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.

Best paired with grilled or fried fish. Enjoy!

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Notes:

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 pata.

2.  Left-over meat (and sauce) from adobo can also be added to this dish.  Doing so will give a new and interesting dimension to the dish.

3. If you want a little kick, go ahead and add a chopped siling labuyo during the saute.

Espasol

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 -- panutsa, calamay, pinipig, ube and espasol. 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.

So it was so much later when we found out that masarap pala 'yung nabili naming espasol and we were so bitin, 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.

So, here it is!

ESPASOL

What's In It?

1 1/2 cups ground glutinous rice flour
1 cup coconut cream
3/4 cup washed sugar (segunda)
1 teaspoon vanilla extract
1/2 teaspoon fine salt
1/2 cup macapuno or buko strips, diced finely (optional)

Kitchen Conjugations:

In a wok, toast the ground glutinous rice flour until light brown over low to medium heat.  Set aside.

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).

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.

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.

Your espasol is now ready to serve. Enjoy!

Notes:
1. This recipe makes about 15 2-inch cylinders.
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.
3. If using sweetened macapuno, reduce sugar a little.
4. If using white sugar, reduce the amount as it is a lot sweeter than washed or brown sugar.
5. I think you can also use toasted coconut flakes (available under the 'Buco' brand in supermarkets) in place of fresh young coconut.

Korean Chicken Barbecue

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!

So I was happy to find a recipe for Korean Chicken Barbecue in the November 2013 issue of Yummy Magazine:

Kakatakam, 'no? Buti na lang I had all the ingredients called for in my pantry:

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. :)

KOREAN CHICKEN BARBECUE

What's In It?

1/2 c rice wine
1/4 c soy sauce
6 T gochujang (Korean chili paste -- the red tub in the photo above)
4 T brown sugar
2 T minced garlic
2 T sesame oil
2 T vegetable oil
1 kg. boneless chicken thighs or breasts, sliced into 1-inch thick strips
2 T vegetable oil (for grilling)
toasted sesame seeds or chopped green onions (for garnish)

Kitchen Conjugations:

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.

Marinate the chicken strips in the cooled marinade.  Cover and refrigerate for at least an hour; best if overnight.

Heat the 2T vegetable oil in a cast iron grill or heavy-bottomed frying pan.  Pan-fry chicken in batches until thoroughly cooked.

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. :)

Angel Hair with Sea Bass Mediterraneo

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.

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.*

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
well. :)

ANGEL HAIR WITH SEA BASS MEDITERRANEO

What's In It?

For the pasta:
500 grams Angel Hair pasta, cooked according to package directions
1/2 cup olive oil
5 cloves garlic, peeled and minced
1 large red onion, peeled and sliced
3 ripe tomatoes, seeded then diced
1/8 cup capers (in vinegar)
1/4 cup green olives, pitted then sliced into rounds
3/4 cup white wine


For the fish:
1-2 slices Sea Bass, halved
1 teaspoon fine salt
1 teaspoon ground black pepper
1 teaspoon garlic powder (optional)
1/2 cup olive oil

Kitchen Conjugations:

Season the fish with salt, black pepper and garlic powder (if using).  Set aside.

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.

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.

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.

Remove from fire, transfer angel hair onto a serving plate and top with the seared Sea Bass.
Mangia Bene!

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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.

Fish and Tofu Hotpot ala Ho Chai Lai

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.  Ho Chai Lai 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 Stuffed Squid, squid stuffed with chives, battered, deep fried and served with a special sauce on the side.

When we dine at Ho Chai Lai, my husband and I usually order the Stuffed Squid and this dish, Fish Head Eggplant Hotpot, or the other variant, Fish Tofu Hotpot. 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. :)

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!

FISH, EGGPLANT AND TOFU HOTPOT

What's In It?

For the Fish:
1.5 kgs Bitilla* (White Snapper, see photo), gutted, descaled and sliced into serving portions
1/2 cup all-purpose flour
2/3 cup water
1 tsp. + 1/2 tsp. fine salt
1 tsp. + 1/2 tsp. finely ground black pepper
1 cup cooking oil, for frying

For the hotpot:
1/4 cup cooking oil, for sauteing
1 large thumb ginger, peeled and sliced in rounds
1 large red onion, peeled and sliced
5 cloves of garlic, peeled and mashed
6-8 large pieces of dried Shiitake mushrooms, soaked in 1 cup warm water for 30 minutes or longer
1 1/2 cups water
1/2 cup oyster sauce
1 Knorr fish broth cube
1/2 cup brown sugar
1/2 cup Chinese cooking wine
2 tablespoons sesame oil (optional)
3 tablespoons cornstarch, dissolved in 1/4 cup water
3 stalks onion leeks, sliced, white part separated from greens
2 medium eggplants, peeled, halved lengthwise then crosswise
half a large block of tofu, cut into 1" squares

Kitchen Conjugations:

Prepare the Fish: 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.

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.

Make the hotpot: 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 except 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.

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.

Garnish with the rest of the onion leeks and serve with steamed rice.  Enjoy!

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*Other fish like Maya-maya (Red Snapper), Lapu-lapu (Grouper) or Labahita (Surgeonfish), may also be used.  You can also use fillets, but make a thicker batter (that of pancake batter consistency).

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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.

Korean Beef Stew ala Kimchi

People my age would remember Kimchi as a popular restaurant in SM Foodcourt whose specialty is the Galbi Jim, or Korean Beef Stew. Unfortunately though, perhaps with waned popularity and the high cost of leasing and maintaining space in the mall, Kimchi branches have become fewer and fewer, replaced by glamorized 'turo-turos.'

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 Kimchi recipe. :)  I would probably use a different gochujhang (Korean chili paste) brand, next time though, as this one  wasn't as spicy as I wanted.

KOREAN BEEF STEW (GALBI JIM)

What's In It?

1 kg. beef short ribs
1 large red onion, peeled and sliced
1 head garlic, peeled and mashed
1 cup Kikkoman soy sauce
1/2 cup brown sugar
1/2 cup Chinese cooking wine
Water
2-4 tablespoons gochujang (Korean chili paste)
1-2 tablespoons sesame oil
Bird's eye chilies (siling labuyo), optional
1 bunch onion leeks, washed and sliced diagonally into 1/2" lengths
Toasted sesame seeds (for garnish)

Kitchen Conjugations:

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.

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...

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.

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. :)

This dish is best cooked till the meat gets to fall-off-the-bones tenderness. Test by poking a piece with a fork. If the tines get through without much effort, the meat is tender enough.

Garnish with onion leeks and toasted sesame seeds. Serve hot with steamed rice and sautéed mung bean sprouts (togue) on the side. Enjoy!

Notes:

1. Do you really need gochujang? 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 here.

2. Do you really have to use Kikkoman? 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).

PS: Here's a special shout-out to my friend Mark Samson who introduced me to this dish at Kimchi. Thanks, Mark!

Penne al Salsa di Pomodoro e Aglio

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. 

PENNE AL SALSA DI POMODORO EL AGLIO (Penne in Tomato Garlic Sauce)

What's In It?

500 g. Penne Rigate, cooked according to package directions
200 g. (one jar) of Tomato Garlic Dip
200 g. (one can) of Corned Beef
1 medium onion, peeled and sliced
half a head of garlic, peeled and mashed
3 tablespoons cooking oil
1/8 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano (optional)

Kitchen Conjugations:

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.

Add in the cooked penne. Pour in the olive oil and toss the mixture to allow even distribution and coating.  Check and adjust seasonings.

Top with parmesan cheese.  Serve while hot.

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.

Saucy Breakfast Hotdogs

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.  

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 baon or picnics or anywhere bringing condiments in bottles is impractical.)

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!

SAUCY BREAKFAST HOTDOGS

What's In It?

15-20 pieces cooked cocktail hotdogs or 5-6 pieces cooked regular hotdogs, sliced into 3s
5-6 sachets tomato catsup (or 5-6 tablespoons tomato catsup)
2 tablespoons cooking oil
3 cloves garlic, peeled and mashed
1 small onion, peeled and sliced
1/2 cup water
pepper and salt to taste

Kitchen Conjugations:

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.

Serve hot with steamed rice.  Enjoy!

Note:  Boiled eggs, peeled then halved or quartered, may be used instead of hotdogs.

Pineapple Upside Down Muffins

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.

What I do remember, judging by the look of the muffins:

1. I had leftover Pineapple Tidbits and decided to use that in addition to the pineapple slices I also had left over.

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.

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 llaneras for leche flan instead of regular muffin cups.

PINEAPPLE UPSIDE DOWN MUFFINS

What's In It?

CAKE
2 cups all-purpose flour
3/4 cup brown sugar
1/2 cup milk powder (I used Birch Tree)
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup water
1/3 cup vegetable oil

TOPPING
1 cup brown sugar
3 tablespoons butter, melted
1 can (8 oz.) pineapple tidbits in juice, drained (about 3/4 cup)
9 maraschino cherries, halved

Kitchen Conjugations:

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.

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.

Spoon batter into prepared muffin cups filling up to half of each mold.

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.

Linagpang Nga Turagsoy

Seventeen years of marriage not only transformed me into a fish and veggie-lover, it also opened me to the Cebuano way of cooking.  Which is a good thing, actually, because I easily tire of eating the same things, and I like seeing, tasting and cooking a variety of dishes.

Almost 4 years ago when we vacationed in my husband's hometown in No. Cotabato, we had this soup during one of the lunches and I immediately got hooked.  When I asked what it was, they told me it was Turagsoy.

Back in Laguna weeks later, I hankered for the delicate interplay of spice, saltiness and the smoky flavor imparted by the Inihaw na Dalag. So I begged my husband to please find me a dalag, so I can make this soup. I got my wish. :)  I made Turagsoy according to how I imagined it to have been done, based on the tastes I remembered. 

However, while I came up with something good, I knew there were some flavors lacking and I knew I had to get the recipe and make the real thing.  Luckily I eventually had the chance to ask the then-appointed cook, my brother-in-law, who happily gave me the recipe. I realized later though that the recipe he gave me is large enough to feed a large family of 10-12 people, maybe because my husband's family is large. Tee-hee. :)

Wanting to find out more, I tried googling Turagsoy and that's how I found that Turagsoy is actually the Ilonggo term for dalag (haluan in Cebuano), and that this soup is actually an Ilonggo dish called Linagpang nga Turagsoy.  

Linagpang/Nilagpang, according to MyFilipinoKitchen is grilled meat soup. It is similar to the Cebuano tinuwa and the Tagalog pesa, but it requires any meat to be put in the soup (fish, chicken or pork) to be grilled first and is spicy.

LINAGPANG NGA TURAGSOY (Grilled Mudfish in Soup)

What's In It?

2 pcs. (approx. 1.5-2 kgs.) mudfish, cleaned  

1 large piece (approx 1 kg) milkfish, cleaned

rock salt

6-8 pieces tomatoes

2 large onions, peeled

5 stalks onion leeks, sliced into 2" lengths

1/2 to 1 hand ginger, peeled and sliced into thin rounds

2 large red bell peppers

4-5 bird's eye chili

shrimp paste, to taste

2 liters drinking water

Kitchen Conjugations:

Season the mudfish and milkfish with salt then grill them over hot charcoal until juices run clear. Grill tomatoes and bell peppers until slightly wilted.  

Remove any charred portions from the fish', tomato and pepper skins. Slice bell peppers onto bite-size chunks. Cut the fish into smaller portions. Set aside.

In a small bowl, mash grilled tomatoes with the bird's eye chilies (if using).  Set aside. 

Boil water over high heat.  Add in the sliced onions, ginger and bell pepper in a large saucepan and simmer for 5-10 minutes.  Add in fish slices, let boil then simmer for 10 to 15 minutes.

Season with the mashed tomato-chili mixture and bagoong or uyap,  Add green onions and/or leeks.

Let boil for about 1-2 minutes more, then check and adjust seasonings if needed.

Serve with rice.  

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Notes:

1. Local names:  Dalag/Turagsoy/Haluan (mudfish), Bangus (Milkfish), Alamang/Uyap (Shrimp paste), Labuyo (Bird's Eye chili)

2. Dalag is NOT hito (catfish).  Hito has a leaner body than dalag and has more bones making it less suitable for this dish (it is better crispy fried or grilled).   

3. The pictures above were taken when I cooked this dish yet without the recipe from my brother-in-law.  That explains why the tomatoes appear sliced/quartered in the picture instead of mashed.

4. Some recipes do not call for the tomatoes nor the bell peppers to be grilled. I think that's okay, but grilling the vegetables imparts more flavor and therefore adds dimension to the soup so I'd go with grilling the vegetables too.

Som Tam (Thai Green Papaya Salad)

Want something different for your side salad? Try Som Tam (Green Papaya Salad). It's easy, tangy and the ingredients available from the supermarket.  It's light on calories and light on the pocket too!

SOM TAM

What's In It?

1 small green (unripe) papaya (about 300 g.), peeled and sliced / prepped for grating

a small bunch of string beans (about 6 strings), cut into 1" lengths

5 cherry tomatoes, quartered

2 tablespoons dried shrimp 

5-6 Thai chilies, chopped

juice from 4 pieces of lime (about half a cup)

4 tablespoons brown sugar

4 tablespoons fish sauce

5 cloves garlic, peeled

1-2 tablespoons roast peanuts, coarsely chopped or ground (optional)

a few stalks of coriander, chopped (optional)

Kitchen Conjugations:

Grate the papaya using a cheese grater or a mandolin. Transfer to a deep dish and set aside.

Using a mortar and pestle, crush garlic.  Add chilies and pound slightly. Add the string beans and quartered tomatoes, pound slightly to bruise them and release some of their juice into the mixture. Add in the sugar, fish sauce, dried shrimp, lime juice, ground peanuts and coriander (if using). Pound the mixture some more to release juices. Mix using a spoon or spatula to evenly distribute the flavors. Let stand for about two minutes to allow flavors to meld.

Check and adjust taste. Pour the dressing over the grated papaya and toss. Serve as a side salad or as an appetizer. Enjoy!

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Notes:

1. Local names for the ingredients:  dayap (lime), wansoy (coriander) and patis (fish sauce).

2. Some people are averse to the smell of wansoy.  It is highly optional and may be used only for garnish.  (So you may add it at the last minute instead of pounding it with the other ingredients.) Wansoy looks so much like Kinchay, but smells and tastes very differently.

3. Ideally, there should be a delicate balance of the sweetness from the sugar, tartness from the lime, saltiness from the fish sauce and spice from the chili. But go ahead and up the ante for one or two of the taste you prefer.  

4. A cheese grater will give you either fine shreds or wide but flat shreds. I used an inexpensive mandolin (kitchen slicer/grater set similar to the one pictured below) I bought for a mere P100.00 in Sta. Cruz.  (I use this same tool when I make pancit and I am able to get shredded/sliced carrots, chayote and beans in jiffy.) 

(I got the kitchen slicer picture here.)

5. I was in a hurry and wasn't able to take pictures while cooking.  To see step-by-step pictures, you might want to visit ThaiTable.

Gising-Gising

I don't know exactly how and why this dish got its name. Perhaps it's because its level of spice is enough to jolt one to wakefulness (gising) :D

In my house, when we make Sinigang, the next meal will most probably have Gising-gising.  That's because Gising-gising makes use of the kangkong stalks left over from taking the kangkong leaves for Sinigang.   This time though I decided to make it using Baguio beans, which works just as well.

GISING-GISING

What's in it?

400 g Baguio beans, sliced into thin rings
1 medium scallion (red onion), peeled and sliced
1/2 head garlic, peeled and mashed
a thumb of ginger, peeled and diced finely
3-5 pcs Thai chilis (cayenne pepper), or green chilis (pansigang), sliced
100 g ground pork or leftover grilled pork, diced
1 shrimp broth cube (or 1 1/2 teaspoons of shrimp powder)
2 1/2 cups coconut milk
3 T cooking oil
salt and ground black pepper to taste

Kitchen Conjugations:

Heat oil in wok over medium heat, and saute onions until soft and translucent.  Add in ginger and garlic, stir fry for half a minute, then add in chilis and ground pork.  Season with a small pinch of salt. Stir fry for two minutes or until the ground pork loses its pinkish tint.

Pour coconut milk into the mixture, then allow to boil while stirring to prevent coconut milk from curdling. Add in shrimp broth cube, crush to make it blend with the mixture. Lower heat and allow the mixture to simmer for about a minute.

Stir in the sliced baguio beans.  Let boil then simmer for about two minutes or until the beans are cooked.  Check and adjust seasonings and spice if needed.

Great with steamed rice and fried or grilled fish. :)

Note: Feel free to add tinapa (smoked fish), shrimps, crabsticks or even crablets if you have them.

Macaroni Salad

In most Filipino households, the making of salads -- macaroni, potato, fruit -- herald festivities or an important occasion.  I remember around Christmastime, or during my birthday, my lola would usually be found boiling potatoes or chicken breast or both to make a big batch of macaroni or potato salad.  The salad gets stellar billing on the dining table, and whatever's left after noche buena or after the party gets distributed in mayonnaise jars to neighbors and/or relatives who are more than happy to receive them. 


In my case however, I made macaroni salad as a way to break the potato salad fixation pervading in our house. :) I've made potato salad two nights in a row, which my sons took to school as baon, and happily gorged on again upon coming home.  When they egged me to make potato salad a third time, I said, "Tantanan na ang potato salad, puede ba? Macaroni salad naman! (Let up on the potato salad, will you? Let's move on to macaroni salad!)"


Because salads are fairly easy to make, as all it takes is the mixing and tossing together of ingredients, there are as many versions of a particular salad as those who make it. This recipe therefore is but a drop in the bucket, so to speak, but I'm posting it just the same because I've been requested to do so. :)  This version also is my lola's version, updated just a wee bit. :)

MACARONI SALAD

What's In It?

400 g Del Monte salad macaroni, cooked al dente
1 470 ml pack (about 5 cups) Best Foods Mayo Magic all-purpose dressing*
1 250 ml pack (about 3 cups) Lady's Choice chicken sandwich spread
1 chicken breast, skinned, boiled and flaked
1 large scallion (red onion), peeled and minced
1 large red bell pepper, minced
3-4 stalks celery, minced
1 medium or 2 small carrots, peeled and diced finely
1 can Del Monte crushed pineapple, syrup drained and reserved
3-4 cooked ham or luncheon meat slices, diced (optional)

Kitchen Conjugations:

Mix all ingredients in a large mixing bowl, ensuring the dressing is well distributed to coat the other ingredients.  Check taste, adjust by adding sugar or salt or a little of the drained pineapple syrup if necessary, in order to achieve a good harmony of the tang, sweetness and saltiness.  Serve chilled. :)

Notes:

1. I add ham, luncheon meat, hotdog or sausage slices -- whichever is in my refrigerator -- to boost flavor as chicken breast is kind of bland.  It also adds color and texture, therefore interest, to the salad. :)

2. Feel free to use leftover fried or roast chicken if that's what's you have available instead of boiled chicken breast. Use any part, not just the breast, but be sure to flake or chop it into small bits.

3.  Add raisins if you like.  I didn't because my sons are not raisin fans. :)

4.  If you'd be using regular mayonnaise you may have to sprinkle a little sugar, salt, ground white pepper into the mix as mayonnaise is usually unseasoned.   Both the Mayo Magic and the chicken sandwich spread I used here already had salt, spice and sugar in them so I didn't need to add any, and so they are not mentioned in the recipe.


5. Like I always say, I am an oido cook...I do not measure while cooking. So the measurements here are approximations of what I think were the volumes of the ingredients I used. I suggest therefore that you start with the smaller values first (i.e., if I say 1 to 1 1/2, try 1 first) and just adjust or add seasonings, spices or dressing little by little until you get the desired result. :)  

Penne with Sausage and Eggplant Rounds in Olive Oil

Friday is 'leftover day' in my household, and today is no exception.  However, rather than reheating leftovers I opted to cook a pasta dish from what I have left over in my freezer and veggie crisper, with the intention of using up what's left over from the packs of pasta my lola sent all the way from NZ. So voila! Penne with Sausage and Eggplants it is!

What's In It?

500 g penne, cooked according to package directions
2 medium sized eggplants, sliced into rounds
2 Hungarian sausages, sliced into rounds
1 large scallion, sliced
half a head of garlic, minced
2 green bell peppers, sliced into strips
2 red bell peppers, sliced into strips
4 medium ripe tomatoes, sliced
about 3/4 cup olive oil (I used Borges)
1 teaspoon salt
1/2 teaspoon ground black pepper

Kitchen Conjugations:


Heat a little olive oil in a non-stick skillet or wok and fry eggplant slices until slightly browned. Remove from pan and set aside.

Add a little more olive oil into the pan and saute onions and garlic.  Add in sliced sausages, stir fry for 2 minutes.  Add in ripe tomatoes and bell pepper slices.  Sprinkle half of the salt and pepper.

Add remaining olive oil and the cooked penne.  Add in cooked eggplant slices, stir until the veggies and sausage slices are well distributed in the pasta.  Check and adjust seasoning if necessary using remaining salt and pepper.  Sprinkle a little red pepper flakes if desired.

Enjoy! :)

Notes: 


1) I am an oido cook. I do not measure while I cook, so the measurements of spices and seasonings I give here are approximations of the amounts I remember to have put in the dish.  Feel free to adjust if you think it's a little bland.

2) Make sure you use good quality olive oil.  It does make a difference.  I did NOT use virgin or extra-virgin olive oil as they tend to burn easily and are not advised for cooking.  They're better used for salads dressings and dips.

3) Other pasta like spirals, cut macaroni work just as well.

4) Hungarian sausage is spicy.  If you're averse to spice, other sausages (except Vienna sausage, which would crumble during the stir-frying) would work just as well.

5) I opted not to reheat leftover dishes because I would be bringing food to my hubby-boss for lunch. (Kahiya namang pakainin ng tira yung nagpapakain sa akin....hahaha!)

Happy cooking!

Maja Mais

I am not sure where this dessert originated, if it's actually Filipino or Spanish. What I know is that it's such a cinch to make, and very cheap too! Great for when you're in a hurry or simply lazy, or when you've been assigned to bring dessert for potluck. :)

What's in it?

2 c thin coconut milk
3/4 c corn kernels
3/4 c washed sugar (segunda)
1/2 c cornstarch
latik or sugar toasted coconut

Kitchen Conjugations:

In a saucepan, dissolve cornstarch in coco milk.  Stir in sugar and corn kernels.  Cook mixture over medium heat, stirring continuously until thickened (but not lumpy).   Remove from fire and pour into molds.  Let cool until set.  Sprinkle latik or toasted coconut bits.

Serve with salabat or tea. Enjoy! :)

Notes:

1. Sugar toasted coconut (green pack in photo) is available in leading supermarkets. But if you have time and energy, feel free to make latik for topping! :D

2.  The original recipe for this (which I got from the cornstarch box), asks for the corn kernels to be pureed in a blender or food processor. I opted not to because doing so will turn the mixture yellow, and I like my maja white. 

Plus, skipping the step saved time, electricity, soap and water for washing the blender/food processor.

3.  I used instant gata powder for this batch (50 g), dissolved in 2 cups filtered water.

4. If you don't like corn, try using macapuno, sweetened langka or ube. :)

Pichi-pichi with Cheese

I found grated cassava at South Supermarket Alabang which cost only P20.00 per icebag (makes about 2 cups) and made Pichi-pichi.  I didn't have grated coconut at home so I decided to make it with cheese.

Thanks and kudos to South Supermarket for stocking this item. Making pichi-pichi, cassava pudding, cassava suman is now possible minus the hassle of peeling and grating the cassava (which can be difficult considering the hard peel and the hefty flesh).  From the 20.00-bag you can make 20-25 pieces of pichi-pichi. Such a cheap thrill!

PICHI-PICHI WITH CHEESE

What's in it?

1 bag frozen grated cassava from South Supermarket (about 2 cups)

1 1/4 cups water

3/4 cup washed sugar*

1 tsp pandan or vanilla essence (optional)

grated cheddar cheese or grated coconut

Kitchen Conjugations:

In a bowl combine all ingredients except cheese. Stir well. Mixture will be runny. Pour into an aluminum or microwaveable tray or dish. Set aside.

Boil about 5 cups water in a pot.  When water gets to a running boil, place the dish inside the steamer.  Steam mixture for 5-10 minutes or until the mixture gels.

Remove from heat and lift by spoonfuls onto your plate of grated cheddar cheese or coconut.  Toss to coat each piece.  Serve with tea or ginger brew.  Enjoy!

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I prefer using washed sugar (slightly brown) because I find it more flavorful and it's being less refined than white sugar gets it more points in the health department. :)

Chili Crabs

A friend from Bataan sent us an ice-box full of tiger prawns and crabs, so I decided to share the blessing at the office.  For Monday I cooked Sinigang na Sugpo, and on Tuesday, I made this -- Chili Crabs.

What's In It?

3 kgs crabs, cleaned, steamed then halved
2/3 cup oyster sauce
4-5 stalks onion leeks, sliced diagonally; white slices set aside from the greens
2-3 knobs ginger, peeled and sliced into strips
1 large red onion, peeled and sliced
4-5 cloves garlic, peeled and mashed
4-5 finger chilis (labuyo or Taiwan), sliced into thirds
1/2 cup brown or washed sugar*
6 cups water
2 Tablespoons cornstarch dissolved in 1/2 cup water
1 sachet Magic Sarap (optional)
3 tablespoons cooking oil

Kitchen Conjugations:

If you haven't yet, steam the crabs, let cool then halve into smaller pieces.  Make small crack in the claws. Set aside.

In a large wok or deep pan, heat oil over medium heat.  Saute onions, garlic and ginger strips.  Add in finger chilis and the white parts of the onion leeks. Stir fry for a minute.  Add in oyster sauce, sugar and water.  Bring to a boil.

Add in crab pieces and let the mixture boil.  Lower heat and allow the mixture to simmer for about 5 minutes, or just enough for the flavors to meld.  Add in the green parts of the onion leeks, reserving a little for garnish.  Check seasonings, add a little salt, sugar or more chili if desired. 

Pour in the cornstarch mixture.  Raise heat a little, and allow the cornstarch to cook while continuously stirring the mixture to avoid lumps.  Simmer for another 2-3 minutes or until the sauce has thickened.  Remove from heat, serve in a deep dish and garnish with the remaining onion leeks.  Enjoy with steamed rice!

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*I used washed/brown sugar because I find it more flavorful, although white sugar can always be substituted for this recipe. I think though that you would need to use less sugar if you're using the white variant as it is sweeter (and deadlier to your blood sugar...hehe).

Thai Fried Fish

Living in-campus while in college, I learned to scour the place for great places to eat in. By great I mean not only do they serve clean, tasty and nutritious food, the prices should well be within my (meager) student allowance. Dining in the UP Diliman campus is a story by itself, and I can tell you about Rodics, the Beach House and the dozens of aristo-carts fronting the dormitories, but there's one eatery I hold close to my heart, and that's the one inside the International Center, the only turo-turo that served authentic, fiery Thai cuisine. Sure it's no fine dining experience -- afterall, I usually shared wobbly tables with complete strangers and sat on wooden stools while shooing away flies that wanted to share my lunch -- but nowhere else was I going to get good, authentic Thai meal for less than P50.00!

The turo-turo's daily offerings usually consist of four dishes, which usually includes Tom Yum and Squid with Holy Basil.  But my favorite is the fried fish blanketed with chopped red and green chili, which tasted like our escabeche, only less sour and more spicy. 

For years since graduation I tried to find the recipe but failed.  To this day I do not know the Thai name for the dish.  But I have managed to replicate the dish in my own kitchen, after several failed attempts at finding the herb that accompanied the chilis.  Ironically, it was only after re-reading my post about Wansoy and Kinchay that I realized that the herb I've been missing and looking for all along is that -- Wansoy. Coupled with the lucky find of Thai organic chilis at South Supermarket, the dish is as good as done. Thai chilis, you see, are not as spicy as our labuyo, allowing them to be added liberally into dishes without setting tongues on fire.

So here it is, my Thai Fried Fish.

What's In It?

5-7 pieces crisp-fried fish
3-5 pieces Thai finger chilis, seeded and diced
1-2 pieces Taiwan chili (warning -- this variety is hot! use with caution), sliced
5 stalks wansoy (coriander), sliced into small bits
1 large onion, peeled and minced
3-4 cloves garlic, peeled and minced
4 teaspoons brown sugar
3/4 cup water
2 tsp fish sauce
3 Tablespoons cooking oil

Kitchen Conjugations:

Heat cooking oil in a wok or deep pan. Saute onions and garlic until onions become soft and translucent. Add in the chilis. Stir fry for 30 seconds then add in the brown sugar. Stir fry for about 30 seconds or until the sugar begins to caramelize.  Pour in water and the fish sauce.  Let boil then lower heat, allow the mixture to simmer for 3 minutes to allow the flavors to meld.

Meantime, arrange the crispy fried fish in a shallow dish.

Add in the chopped coriander into the pan, and let the mixture boil once, just enough to blanche the herbs. Remove at once from the fire and pour the sauce over the fried fish.  Serve immediately with steamed rice.

Minatamis na Saba

What is your comfort food?


In the 1990s, when I was still in college, my grandmother made sure she had my favorites waiting for me when I came home for the weekend.  I would always squeal in delight finding the minatamis na saba in the refrigerator, especially earmarked for me.    She always picked the Sabang Tagalog in the best level of ripeness, in vanilla-laced brown sugar syrup until they were makunat.  The best part about it is that she did it especially for me, either as a reward for good grades, or as a salve for the wounds I sustained in my love, er academic life. :)  


And that is probably why, Saba, any which way it is cooked, will always be, will forever be, my No. 1 Comfort Food.


The addition of sago in this recipe is a concession to my son, Jam, who is head over heels with sago.


MINATAMIS NA SABA


What's In It?


10 fingers Saba, peeled and sliced crosswise diagonally
1 cup brown sugar
1 cup water 
1 tsp. vanilla (optional)
1 c sago (tapioca pearls) blanched with boiling water


Kitchen Conjugations:


Combine water and brown sugar in a pot and heat to boil over medium heat.  Add in bananas and vanilla when mixture boils and turn heat down.  Allow to simmer for 5-7 minutes or until the liquid is reduced and becomes syrupy.   Add in sago and simmer for 2-3 minutes more.


Note: Do NOT boil over high heat as this will burn the sugar.  As you probably know, anything burned becomes bitter and unpleasant. :) [And I mean that both literally and figuratively!]

Ginataang Langka

My husband is predominantly a fish eater, and we have fish in the house everyday.  Having fried fish means there should be an accompanying vegetable dish, either in soup, stir-fried, steamed, sauteed, or in this case, stewed in coconut milk.

Back when I was a little girl, cooking anything ginataan was a tedious process, primarily because all of the ingredients had to be processed first by hand: the langka needs to be peeled, cored, seeded and then sliced; the coconut peeled, grated and then squeezed for its milk.

Making Ginataang Langka now is  a lot simpler and faster.  Sliced/shredded langka is available from the public market and major supermarkets; coconut milk and cream are now available in cans or in powdered form. 

The best part of it is when it's langka season,shredded langka costs only P30.00 per kilo, which would actually feed a family of six. That's a cheap P5.00 per person!

GINATAANG LANGKA

What's In It?

1 kilo shredded langka (unripe), washed and then preboiled until fork-tender
1 can coconut cream
2-3 cups tap water
1 onion, peeled and sliced
50-100 grams dilis (optional)
3-5 green chili fingers (optional)
1 pork broth cube (optional)
50-100 grams chicharon (crispy pork rind), pounded into small chunks
1 1/2 teaspoons salt
a knob of ginger, pounded
1-2 tablespoons cooking oil
half a head of garlic, peeled and pounded

Kitchen Conjugations

Heat wok or medium saucepan.  Add in cooking oil, and saute ginger, onions and garlic until fragrant but not burned.  Add in half of the coconut cream, stir from time to time until the mixture boils.

Add in the shredded langka, the dilis, pork broth cube and the chilis.  Let boil then pour in water.  Stir to combine and let boil for 3 minutes, then bring down heat to simmer.

Let the mixture simmer for 10 to 15 minutes, stirring from time to time to avoid curdling, until the langka is fork tender.  Add in salt and let simmer for another 5 minutes.  Adjust seasonings if desired.

Sprinkle or stir in the chicharon granules before serving.

Notes:
1.  I use JnEm coconut cream, which costs only P38.50 at South Supermarket (compared to Thai Heritage's P41.00.)  The cream is thicker than that of Thai Heritage.

2.  Shredded langka is best cooked the same day of purchase.  It discolors and spoils in 2-3 days, even when refrigerated.  I have not tried freezing it though.