Friday, November 17, 2017

Very Easy Baked Tahong

I experimented with a Baked Tahong recipe tonight.  It only took me 20 minutes from start to finish.

My old recipe is quite time consuming so I am sharing this new one.

It is a very "jeje" (meaning bakya) tasting dish like the ones you would eat at Dampa.  I prefer this taste, though.

Baked Tahong

1 K. large mussels
1/2 C. water
100 gr. Dari Creme margarine, softened
100 gr. Magnolia Quickmelt Cheese, grated
1 head garlic, crushed
1/4 c. fine breadcrumbs

Preheat oven at 350F.
Put the mussels in a large pan with water. Cover and cook until the shells open.  Remove from heat.
Discard one side of the shell and remove the beardlike "thing" from the meat.
Combine the margarine, cheese and garlic in a bowl.
Spread over the mussels and put on a baking tray.
Sprinkle with breadcrumbs.
Bake for 8 minutes or until bubbly.
Do not overcook.

Saturday, November 11, 2017

Seafood Spaghetti In Tomato Sauce

I saw a picture of a seafood pasta dish and I experimented today.

Kuya had 2 servings, I let Pinky and FGM try a bit.  Pinky said it tasted like the pasta dish she used to eat at Giovanni's, an Italian restaurant in some of the RCCL ships.

I did not like it so much because I only cooked the noodles for 10 minutes!

My normal pasta cooking time is 15-16 minutes.

Hahahahaha. You can imagine my disappointment when the pasta was a little bit chewy. I want my noodles mushy.

But they said it was good, so I am sharing the recipe in my blog.

Next time I cook it, the timing of the noodles will be longer.

Seafood Spaghetti In Tomato Sauce

1/4 K. shrimps, shelled
1/4 K. clams, soaked in water
1/4 K. mussels, soaked in water and cleaned of any part that is not edible (drain before cooking)
2 T. olive oil for the seafood
2 T. olive oil for sauteing
6 cloves garlic, sliced
1 onion, chopped
1 T. chili flakes
1 Knorr Chicken cube
1 t. sugar
1 can Contadina Diced Tomatoes
180 gr, spaghetti noodles
Italian parsley leaves, chopped for garnishing

Puree the diced tomatoes with an immersion blender or regular blender.

Before you cook the sauce, start cooking the noodles first.  Sauce and noodles should be cooked simultaneously.

Heat a frying pan. Add 2 T. olive oil. Cook the shrimps for a minute on each side then set aside.

In the same pan, cook the clams and cover it for 3-5 minutes or until the clams open. Set aside.

Repeat the procedure for the mussels then set aside.

*save the liquid from the shellfish

In another pan, heat the olive oil then saute the garlic and onions until soft and fragrant. 

Add the chili flakes then the pureed tomatoes, chicken cube and liquid from shellfish.

Season with sugar.

When the noodles are cooked, save 1/2 c. pasta water.

 Drain the noodles and add to the sauce together with the pasta water and pre-cooked seafood.

Cook until the sauce has been absorbed by the noodles.

And it's done!

I usually follow the no-cheese rule when eating pasta with seafood.

Thursday, November 2, 2017

Korean Pork Ribs

I have a small slab of baby back ribs in the freezer and decided to try out something.

The Koreans love cooking with ribs whether it is pork or beef.  I just imagined the ingredients in my mind and I am sharing the recipe!

Korean Pork Ribs

1 K. Baby back ribs


1/3 C. Sempio Korean soy sauce
1/3 C. white sugar
1/2 t. ground black pepper
1 T. Korean chili paste gochujang
1 T. sesame oil

Soak the ribs in cold water for an hour then drain.

Cut per rib and remove the membrane at the back of the bone with an ice pick. 

This will ensure the meat will be tender.

Combine all the ingredients in a plastic container, put the ribs meat side down and cover.

Put in the refrigerator to marinate overnight.

Put the ribs together with the marinade inside the aluminum foil packet.

Bake at 300F for 2 hours.

Pour the drippings in a sauce pan and reduce until syrupy.

Place the ribs meat side up on a baking rack.

Increase the temperature of the oven to 400F

Brush the ribs with the glaze and put under the broiler for 5 minutes.


Very easy Korean Pork Ribs recipe!

Vinnie's Birthday With The Perlas

We have a group named "Perlas ng Silangan" with FGM Cindy, Tita Mench and Vinnie.

Perlas because we used to go to the Pearls area in Market Market.

It was the birthday of Vinnie last October 21.

She invited us to attend the vigil yesterday in St. Andrew.

Then she treated us to an early dinner at Lugang.

We had Seafood Spinach Soup.

Xiao Long Bao

Steamed Siomai

Vegetable Dumplings in Truffle Oil

Fried Rice

Fried spring Rolls

Birthday Noodles.

We loved the Peanut Shaved Ice!  It was like Peanut Butter Milkshake!!!

Thank you so much Perlas for the wonderful time yesterday and for all the stories we shared.

Belated Happy Birthday, Vinnie!