Tuesday, April 27, 2010
So, tonight .... I browsed the net what I can do with Bacon since it's the only thing I could defrost very fast. I saw a very simple Bacon egg cheese panini! I never realized that there is a correct way of cooking scrambled eggs! Mine would usually turn out dry and rubbery.
For every egg, add 1 teaspoon of water or low-fat milk and a pinch of salt. Beat for 2 MINUTES manually or use an electric hand mixer and beat for 25 seconds. Melt 1 T. butter in a non stick skillet, when butter is almost melted pour in the beaten egg. When it is beginning to set, use a spatula, push the egg into the center and tilt the pan. Continue pushing to the center gently until set. Remove from heat.
To assemble the panini, brush melted butter on one side of each bread, grate Chevital quickmelt cheese, put on the UNBUTTERED side of both bread, then add the scrambled egg and bacon. Cover with the bread, butter side up.
Heat your panini maker or if you don't have, a non stick pan will do. Grill your sandwich until it turns golden brown, cut in half.
Serve with Smucker's Strawberry preserves on the side.
Doesn't it look more appetizing than just serving toasted bread, scrambled egg with cheese and preserves? Sometimes, all you have to do is add a little "magic" to make everyday boring food more exciting. Hmmm Am I the only one who gets excited over food?
Sunday, April 25, 2010
But come lunch time, I forgot all my promises to God and went to TGIF in Bonifacio High Street to have lunch with Tita Portia and Gilly who is my guest for the weekend. I even told my Ate that I will only eat soup and salad. You know what they say about good intentions.... The road to hell is paved with good intentions.
Both of them ordered Cheeseburgers... soooo did I order the soup of the day and the salad????
For dessert ... we had the Chocolate Malted Turtle. The glass was frozen and the chocolate coated the inside... a slice of chocolate cake at the bottom...then a scoop of vanilla ice cream... drizzled with caramel sauce... sprinkled with sliced almonds and a little ball of chocolate malt on top.
Lesson learned????? NOT!
Saturday, April 24, 2010
I had to rush home because my family was having lunch at my house. I cooked the favorite of my niece, Gilly, Nilagang Baka. She only eats the soup with rice.... so I always have to cook that for her. I even went to Robinson's Pioneer yesterday just to buy the Premium Beef shanks. Really tender and lots of marbling in the muscles.
I made Chicken Relleno, it's just the everyday kind of relleno.
Ha! You thought my Fiesta is over already, huh???? Not by a long shot!
After lunch, Ate Gina, Gilly, Tita Portia and I decided to go to Shangrila Makati for the Afternoon Tea. We listened to music at the Lobby Lounge and ordered 2 sets, Chocolate Afternoon Tea and Classic Afternoon Tea.
Chocolate scone with clotted cream, chocolate macaroons, fruit tartlet, lemon/almond square, peanut butter cookies, 2 salmon sandwiches and roast beef sandwich and served with a pot of Tea.
Scones, clotted cream, strawberry jam, flourless chocolate cake topped with cream, brownies swirled with ganache, white chocolate filled with caramel, watercress cucumber with cream cheese sandwiches and salmon sandwich. Served with a pot of tea.
It was fun and relaxing to hang out with my family. We should do that more often.
Finally.... it was time to go to the park and check out what they were selling! There is the bazaar area where you can buy RTW, accessories, pet stuff, etc and there is the food area! Tita Portia and I went around and we saw the LECHON table! It is the same vendor from Salcedo Market. He let us try first, after chopping the skin, he was strating to scrape off the fat when I suddenly screamed "No! Do NOT scrape off the fat!" That's how Tita Portia likes her Lechon skin. It has to have a layer of a quarter of an inch of fat! He was such a nice guy and gave us the "batok" part.
When we got home Gilly asked us what is our criteria for judjing a good lechon. I told her the skin should be crispy and layered with fat that when you poke through the skin, it is as though you are poking through a piece of japanese paper. Then the meat should be moist and white as opposed to dark and dry.
We only ate the skin and a little meat. That's how we like our Lechon!
Thursday, April 22, 2010
Tuesday, April 20, 2010
I followed what she did. I researched a lot of recipe books and websites... I even called the helper of my sister to teach me. But as you can see... it doesn't look appetizing and it is too salty.
First thing I did was pound the meat with a mallet. I must have pounded the juice out if it because even if the meat was tender, it was dry as a cardboard. I went all the way to Market Market to buy meat from Mrs. Garcia's in Metro supermarket.
Then I marinated 1/4 K. Beef sirloin with 1 T. calamansi, 2 T. soysauce, 1/4 t. black pepper for 30 minutes.
Before frying the beef in 2 T. oil, I squeezed the meat and reserved the marinade. Maybe another reason why the beef was too dry.
When there was no more liquid from the meat in the pan, just the oil, I set aside the meat and sauted the onion rings. I
added the marinade , 1 T. soysauce and 1/2 water, then put back the meat to simmer slowly for 15 minutes.
My Filipino beef steak did not turn out the way I wanted. ..... So..... what went wrong?
Sunday, April 18, 2010
1/2 K. whole fish
2 T. patis
1/2 C. cooking oil
red/yellow pepper, chopped
1 pc. chili or jalapeno, sliced
1 T. Pantai Tamarind paste
3 T. sugar
2 T. patis
1/4 C. water
Score the fish, marinate with patis for 10-15 minutes. Fry in very hot oil, 5 minutes on each side. Put on a platter.
Saute garlic, onion and red pepper.
Mix in a bowl the tamarind paste, sugar, patis and water. Adjust according to your taste. Add to the pan. Simmer until syrupy. Add the chili or jalapeno. Remove from heat and pour over fried fish.
I also made Bagoong fried rice. It complemented the Fish in Tamarind sauce. Rice was salty and Fish was sweet, sour and spicy. My dinner consisted of different flavors!
Bagoong Fried Rice
2 C. day old rice
2 t. cooking oil
1 t. garlic, crushed
2 t. shrimp paste
1 T. brown sugar
Brown the garlic in cooking oil. Add the shrimp paste and stir for a few minutes. Add the rice and brown sugar. Continue stirring until well blended.
Garnish with the following:
2 T. dried hibe, fry in hot oil until crisp.
1/2 yellow-green mango, grated (Use the cheese grater with the big holes.)
Pork tocino, chopped
egg omelet, cut into strips
chili flakes, optional
Saturday, April 17, 2010
Sinigang na Kanduli sa Miso (Don't be afraid, it looks scary but it really tastes good.)
2 tomatoes, sliced
1/2 cup miso(not the japanese miso paste)
small pack Knorr sinigang mix or fresh tamarind
Freshy baked baby pan de sal.
(I ate it for merienda with Golden Churn Pure Creamery Butter.)
As soon as I got to my car, I ate it! YUUUUUMMM... Let it be a lesson to me, I have to wake up earlier next time so I can buy more. I can finish 6 pieces in one sitting. Ok... I'm going to be honest, I ate the lumpia in the car so I didn't have to share when I get home.
Love at first bite!
Wednesday, April 14, 2010
I was surfing the net and came across pictures of bangus from the LZM restaurant in Tagaytay. People say it's one of the best! Deep fried about a foot and a half long! I almost rode the bus and went to Tagaytay! But then, the other day, Tita Portia served very good Bangus belly! I found out she bought it from the Fish Section of Rustan's Rockwell and not from the reach-in freezer in the grocery as I originally thought. I find frozen fish too dried out. I like my seafood fresh from the market.
Pan Fried "Daing na Bangus" Belly Steak
Tuesday, April 13, 2010
1/2 K. spaghetti noodles, boiled
1 C. Magnolia Gold Butter
1 pack Purefoods sweet ham, cubed
1 can mushrooms, sliced
2 cans Jolly cream of Mushroom soup (Not Campbell's because I find it bland.)
2 tetra packs Alaska Cream
1/2 C. Parmesan cheese, grated
1/2 C. cheddar cheese, grated
Melt butter in a big pan or wok. Add the ham, then the mushrooms. Saute for a few minutes. Add the mushroom soup and cream, stir. Add Parmesan cheese. Turn off heat. Toss in the spaghetti noodles and put in a serving platter. Top with cheddar cheese.
Sunday, April 11, 2010
Of course if you cook it yourself, you can eat as much as you like without spending a lot.
First thing I do with the shrimps is I remove the head, freeze and save it for another dish. Then peel the shrimps and leave the tail on. Sometimes if I see there is a thick black line on the back, I remove it by slicing open the back but not all the way (I don't want to open it like a butterfly) and lift the black vein with the tip of the knife.
Then I make zigzag slices(not all the way through) on the bottom part of the shrimps where the legs used to be so the shrimps won't curl during frying and remain straight. This process also stretches the shrimp, making it longer. Let it drain on a piece of paper towel.
Shrimps or Prawns
Kasugai or Showa Tempura Batter Mix
Ice cold water
Measure 1 cup of the Tempura batter mix. Add less than 1 cup ICE cold water to the mix, stir just until blended, and consistency runny. Do not over mix or else you will have a thick, doughy batter. We are aiming for light and crispy.
Dredge the shrimp ONE by ONE in 1/2 Cup of the powdered batter mix, shake excess.
Dip in the ice cold batter and fry in very hot cooking oil but not smoking.
Drain on paper towel.
white radish, grated and squeezed
ginger, grated and squeezed
2 T. Mirin
2 T. Kikoman soy sauce
1 C. water
1 sachet of dashi or sometimes referred to as hondashi in the supermarket.
Boil the mirin, Kikoman, water and dashi granules. Adjust according to taste. Before serving add the radish and ginger.
I ate the Tempura together with the Japanese fried rice. I posted the recipe a few days ago.
Saturday, April 10, 2010
I removed the bacon from the chiller to thaw out a bit. I bought MEKENI from Rustan's grocery because I don't like Purefood's Honeycured bacon anymore. I don't know if I'm the only one who thinks it's not as salty as before. I like Mekeni Bacon because first of all, the price is lower than Purefood's. Second, it's saltier with the right amount of sweetness. And last, when it is crisp fried, it crumbles in your mouth unlike with Purefoods, it is a tug o war experience.
Sometimes, I crave for the bakery corner style ensaymada. Everytime I see a little bakery wherever I am, I always try their ensaymada or spanish bread. I bought my ensaymada from Insular Bakeshop in P. Burgos St. yesterday afternoon. I like my bread light and airy and not heavy and dense. As soon as I got the plastic bag, I ate 3 pieces in one sitting! YUM... I was in cheap ensaymada heaven! So this afternoon, my friend Mona, suggested I reheat the bread in the toaster oven. Of course I put a chunk of Magnolia butter on top. I heated it just right and not too long ... just enough for the butter to melt a bit. The result ..... MMMMMMMMMMMMMMmmmmmmmmmmmmm then I topped it with Maclaren's Imperial cheese.
Maclaren's Imperial Cheese is a favorite cheesespread of mine. Friends and relatives from Canada always give us. It is made by Kraft in Ontario. It was one of my Mom's favorites - she liked salty food. The taste is a cross between quezo de bola spread (same texture) and very sharp cheddar cheese.... salty... creamy and sweet. It is also best eaten with freshly baked HOT pandesal.
Friday, April 9, 2010
I'm so full and bloated, even if the Bicol express was not super spicy, it still had a little ZING and had to drink water every other spoonful. Do you remember when we were young and the teachers told us how St. Lorenzo Ruiz was tortured???? Water torture! Then they would put a plank on top of his bloated stomach and play see-saw. Now, that is how full I feel!!!!
Sherman's Bicol Express
1/4 K. Pork Kasim, cute into small cubes
1 head native garlic, crushed
1 white onion, chopped
2 T. alamang
1 1/2 C. coconut milk (2nd extraction)
1/4 K. green sili (see instructions below how to clean)
pure coconut milk (1st extraction)
Squeeze milk from freshly grated coconut, set aside(1st extraction). Add 1 1/2 C. hot water to the grated coconut, squeeze to extract thin coconut milk. Boil chopped pork, onion, garlic, alamang and coconut milk from the second extraction on your smallest burner. When it boils rapidly, stir for a few seconds, lower heat, cover and simmer for 1 hour. Add green sili and pure coconut milk. When the sili starts to wilt switch off burner.
*Slice the green sili lengthwise, remove the seeds by using a teaspoon. Make sure you wear plastic gloves or use a sandwich bag on your hand. Add 1-2 t. of rock salt, squeeze the sili. Rinse and soak in water until ready to use. Oh... make sure you drain the sili before adding to the Bicol express.
Note: You may use other vegetables such as sitaw, squash or anything you like instead of the sili. This is a basic recipe for any ginataang vegetable dish. You may add shrimps at the last 5 minutes of cooking.
Thursday, April 8, 2010
I was the "chauffeur" tonight of Tita Portia, she attended a party in North Greenhills and she told me to have dinner at Kimpura, her treat. So, I was excited while driving, imagining already what I was going to eat. I didn't sit at the teppanyaki table because I knew I was going to kill time while waiting so I opted for a regular table. I even brought a book to read and my laptop in case I wanted to have coffee at Starbucks after dinner and surf.
I ordered Oysters Teppanyaki, Shitake Mushroom Tempura, Tofu with pork steak and mushrooms, mixed fried rice. When my food arrived I told the waiter I doubt if I could finish my dinner! It was a lot for 1 person.
Surprisingly, towards the end of my dinner, I told the waiter : Look! I'm almost done!!!! The food was really great and I haven't eaten in Kimpura in a long, long time. My favorite was the Shitake Mushroom Tempura. The batter was so light and crisp, like you were eating kropek. The mushroom was soft as marshmallow... so imagine the combination of the crunchy coating and tender mushroom in your mouth. The oysters were big, plump and juicy sauteed in butter with white onion slivers and green pepper. The tofu steak was just alright but I liked the sweet sauce they used. Then there was the Japanese mixed fried rice. I learned how to do my own version when I was young by watching the chef.
Japanese Fried Rice
1/4 C. butter
1 T. cooking oil
green pepper, chopped
1/2 C. ground pork
1/4 C. shrimps, chopped
1 T. Kikkoman soy sauce, to taste
1-2 T. sugar
pinch of msg, optional (but as I've said before, it is never optional to me)
2 eggs, beaten
4 C. boiled Japanese rice
salt and pepper
In a wok, melt butter and add the cooking oil, swirl the wok a few times to distribute evenly. Add onions, carrots and green pepper. Saute until carrots are soft and onions transparent over low heat. Add pork and shrimps. Cook pork until color changes then add the rice and the seasoning. Blend well and add the beaten eggs and continue stirring until eggs turn into yellow. Adjust seasoning according to taste.
Wednesday, April 7, 2010
Ginataan na Alimango
1 K. steamed crabs, halved
1 C. coconut milk
salt and patis, to taste
Saute garlic, onion and ginger, add steamed crabs and continue sauteing for a few more minutes. Add coconut milk, season with salt and patis. Add the green sili.
Monday, April 5, 2010
There are days when I just want to cook even if I'm not going to eat the dish I've prepared that day. It's nice to know when you are lazy, you can grab something from the fridge and nuke it.
Chicken in Mirinda
1 K. chicken, cut into serving pieces
2 pcs. calamansi
rock salt and pepper
500 ml Mirinda (or Royal)
1/4 C. cooking oil
1 knorr chicken cube
green beans, cut 1 inch long
1/2 bar Magnolia Quickmelt cheese, grated
Marinate chicken in salt, pepper and 1/4 C of the 500 ml Mirinda for 20 minutes. Roll in flour, shake off excess and fry slightly until light brown in color in cooking oil. Add the rest of the Mirinda. When it boils, add the chicken cube, carrots and potaotes, lower heat and simmer for about 25 minutes or until the vegetables are cooked. If it still has a lot of liquid, increase the heat, add the green beans. When you like the consistency of the sauce already, switch off and add the grated cheese. Toss lightly and serve.
Sunday, April 4, 2010
So when I woke up I started calling lechon houses if they are still selling per/kilo lechon. It was just for Tita Portia and myself so we couldn't order a whole lechon. I started with Leonardos in San Juan. Every Sunday you can buy lechon per/kilo, but when I called they only have the rump part, which for me and my aunt and the rest of my family is not an edible part but except for you know who! Hahaha That is the favorite portion of my brother in law. It was 11:30 am already, and of course they don't have the parts I like. I called Mila's lechon next. I told them I only like the rib part or the center of the whole pig. They told me I should just go to their store in West Avenue. I was excited and dressed up quickly, parked my car near Buendia gate, ready to ride the MRT. Lo and Behold! MRT was not operational and decided to ride the bus. Holy week in the city is great because the streets are empty but NOT if you are riding the bus which was speeding along EDSA. I had to pray several Our Fathers along the way. See how much I love to eat? I would brave speeding buses in EDSA.
To end the Lechon story... it was disappointing because when I brought it home and ate with Tita Portia, it wasn't that good anymore. Maybe because nobody buys lechon at 12:30 in the afternoon? I didn't bother to take a picture.
But.......... I was still able to save the day! I got hungry (again?!?!?! hahahaha - so what's new?) and decided to reheat the corn in the microwave. I bought several cobs of corn in Binondo and told my maid to boil it all at the same time to save gas and wrap in cling wrap.
How to enjoy a perfect corn on a cob .... let me share with you how.
The corn should be warm or hot so the butter would melt. I only like Magnolia Gold. I already tried the other brands, Queensland, Anchor, Lurpak, etc and I find them too bland for my taste. Magnolia Gold has the sweet, creamy salty taste one likes in butter. Golden Churn (in gold can) is my next favorite brand.
Put chunky pieces of butter on the corn. NO gentle pats of butter for me. Trust me... it may look like a heart attack in the waiting to happen but just don't do it often. Sprinkle fine salt. Wait for a few minutes for the butter to soften. I don't like it melted because then it will become oily.
Insert corn skewers at the end. I didn't want to look for mine in the cupboard so I just used the table knife. The core of the cob was tender so it was easy to insert the knife. I always choose corn with small kernels. Slowly roll the corn on the SOFT butter over and over until it is coated with creamy, salted/sweet butter.
Gulaman and Sago
1 sachet of Mr. Gulaman red or white powder (only 12.50 in groceries)
sago (raw small pearl sized)
1 cup brown sugar
1 cup water.
Follow the instructions of the gulaman but use only 5 cups of water instead of 6 if you like it chewy, which I like.
Cook the sago as though you would cook pasta. Let the water(about 3 cups) boil, then add about 1/2 cup of sago. Stir occasionally. When the pearls are clear, rinse in cold running water.
Boil the water and brown sugar until melted. Let it cool.
Add enough ice or cold water to the brown sugar syrup. Scoop cubed gulaman and 1-2 tablespoon of sago into a glass, fill with ice and pour the syrup.
My cravings most of the time are simple. Tonight I just want to eat Inihaw na Hito(been dreaming about it for days) with broiled eggplant, and green mango with bagoong. The brand PIYESTA bagoong is very good! I buy it in Seaside Market in Baclaran.
Saturday, April 3, 2010
I invited my family to join me for a ride, only Tita Portia was brave enough to ride in my car. Hahaha I'm not a good driver so it is an IFFY situation. My Kuya did not allow my niece Sophie to go with me to Binondo.
I was able to find a parking lot in a street perpendicular to Ongpin where The President's restaurant is located.
I ordered my favorite Sizzling Noodles with crystal shrimps and pork. I could finish 1 platter by myself. I ordered their pork siomai but I didn't like it. They get their dimsum from a sister company (I think?) called Wah Ying in Benavidez St. because I used to see towers of those bamboo steamers being transferred from the dimsum place to The President's. I used to eat in Wah Ying with my friends but I don't think I like the quality of their food anymore.
My Tita ordered the minced crispy fried pigeon, I'm not a fan of pigeon so I just tasted a little. I'm a huge fan of suckling pig. That "craving" is for another day!
After eating merienda, we went fruit shopping around the area. I've always wanted to buy the fruits whenever I would eat in Chinatown but couldn't because it would be so heavy, I can't carry heavy stuff because of a wrist problem, Carpal Tunnel Syndrome. Since my car was parked very near, I was able to buy.
The next stop was Masuki, Benavidez st., to buy the pork siomai! I bought 4 pieces for take out. I can NOT eat at their restaurant but can eat the siomai at home! This is the all meat kind of siomai I used to eat in college (Assumption)with the sweet brown sauce.
There were times that I just walked around Chinatown to eat and buy ingredients from the little groceries around the area.
I could say it was a delicious afternoon!