Wai Ying

I suddenly had this Binondo craving this morning.  Hermie was about to cook my lunch, I told her to eat first before preparing my food since I had a late (bad) breakfast of Coke Light and Ruffles Sour cream and Cheddar.  As Hermie was about to start cooking my food, I told her, STOP! I will just eat out for lunch.  And then there I was .... took a very quick shower ... lol Wriggly takes longer baths .... and I was off to Binondo.

I just parked my car at the Jupiter Bel-Air Gate ...  rode the MRT, then transferred to LRT... went down at Carriedo Station... walked along Ongpin St.... turned right to a street very near President Grand Palace Restaurant .... and then....  I was on Benavidez St.  On your right,  a few meters from the corner, you will see a little hole in the wall dim sum place called Wai Ying.

I have been to that eatery a long time ago ... would always go back with friends ... one time I brought my Ate and Tita Portia .... and they did not like the place.  They did not even eat the food they ordered.  I am also a bit squeamish when it comes to dining places but I thought the place was ok.  I suppose it is a matter of opinion.

I ordered my all time favorites ....

Hakaw....





Sio Mai...



Chicken Feet...



Steamed Spareribs...



The chili sauce was so good and really spicy.....



I had to order two cans of Coke Light!

I enjoyed my impromptu dim sum late lunch at Wai Ying.



Next time, I hope my friends can join me again.

Cooking Mood

I was in a cooking mood the whole day.  The weather was perfect, not too hot in my kitchen.

I cooked Camaron Rebosado con Jamon for lunch.

I also made Ginataang Kalabasa with Sitaw.... http://liasfoodjourney.blogspot.com/2010/06/typical-Saturday.html

 Bicol Express http://liasfoodjourney.blogspot.com/2010/04/bicol-express.html


 

and Baby Rellenong Manok. http://liasfoodjourney.blogspot.com/2010/04/happy-fiesta-to-me.html

I bought a baby chicken, 775 gr., half the size of the usual one I normally use for the Relleno. 



The other night, Mayette cooked relleno and I want to eat it again.

I deboned it in less than 15 minutes!



It is very easy but you can buy deboned chicken at any Magnolia Chicken Station.

I mixed all the ingredients for the filling and laid it on top of the chicken.



I did not even sew the skin because you just need to roll it tightly.



It is still in the steamer now, will cool it for a few hours then put in the fridge or maybe freezer.  All I need to do is pop it in the oven when I am about to eat it.

* Steamed Relleno Chicken

 

 I do not have guests but I just wanted to cook and cook, shared some with Tita Portia and the rest stored in the fridge.

Sophie made Crepes and I was surprised it was sooooooooo good!



The crepe was light and the edges were a little crisp just the way I like it.  She just filled it with Nutella and spread Cream Cheese on top!!!

Sophie's Crepes (recipe from a cookbook)

 1 C. flour
2 eggs
1 C. water
1/2 C. milk
2 T. melted butter

Mix all the ingredients.

Melt butter on a non-stick frying pan and cook the crepes.

OMG Soph! I loved it!  I want more!!!!  I was imagining it could be a savory crepe with chicken, mushrooms and cheese or ... ham, asparagus and hollandaise sauce!!!  The possibilities are endless!!!!

Camaron Rebosado con Jamon

I was searching online all morning for a rellenong hipon recipe but I ended up cooking Camaron Rebosado con Jamon.  It is another favorite of Tita Portia, with FAT!!!!!



Camaron Rebosado con Jamon



1/2 K. shrimps, butterflied
pork fat, thinly sliced
ham, thinly sliced

 

Batter (I just found this recipe in the internet) http://kumain.com/camaron-rebosado/

1/2 C. flour
1/2 C. corn starch
2 eggs
1 t. baking powder
1/2 t. baking soda
1/4 C. water

Combine all the ingredients for the batter.

Layer the shrimp, pork fat and ham.



Dip into the batter.  Use a fork to transfer the shrimp into the frying pan.

Serve with sweet and sour sauce.

3/4 C. water
2 T. vinegar
3 T. tomato catsup
2/3 C. white sugar
1 1/2 T. corn starch

Combine all ingredients in a sauce pan.  Let it boil without stirring.

I do not know if I can say it is easy to make but I suppose if you have to cook for a whole family, it will be difficult because it is time consuming but all worth it. 

You could opt for a simple Camaron Rebosado without the fat and ham, that is more "doable". 

 

My Kuya prefers the plain version because he is health conscious.

Al's Adobong Baboy

Al is the brother in law of Celine.  One time, she brought Adobong Baboy cooked by Al.  It is quite different from the usual Adobo with sauce.  His version is dry, more or less like beef rendang, where you simmer the meat until tender and all the sauce has evaporated and fry the fatty pork pieces in its own fat.

Yummmmm!!!!!!  This is best eaten with Ginataang Kalabasa and Sitaw, which I will cook tomorrow or maybe Sinigang na hipon!!!  I cannot decide yet.  Let's see what I am in the mood for tomorrow.

Al's Adobong Baboy



1/2 K. pork liempo, cut into cubes
1/4 C. vinegar
2 T. soy sauce
1 T. Knorr Seasoning
1/2 t. rock salt (optional or to taste)
1/2 t. msg (optional but not for me)
1 head garlic, crushed
10 whole peppercorn
1 pc bayleaf (optional, I actually forgot to put but I know Adobo is always cooked with bay leaf)
1 cup water

Marinate the pork in vinegar, soy sauce, salt, msg and garlic overnight.  Then use a non-aluminum cooking pot.  Simmer with water until the pork is tender.  Transfer into a wok, over low heat, let the sauce reduce until the lard is rendered from the meat.  Fry in its own fat until browned.  Transfer onto a serving dish and pour the oil and browned bits.

I also cooked Chicken in Mirinda because it is the favorite of Tita Portia and Sophie.
http://liasfoodjourney.blogspot.com/2012/03/chicken-in-mirinda.html

 They really love this dish ... the sauce has an orangey cheesy taste.  LOL This whole serving  is just for PD.  I already set aside my portion and Sophie's also.

Rib-eye Steak

Today was our Pre-Mother s Day celebration with my family.  Their request was Steak.  Hmmm I had to ask several friends how they cook it, whether grilled over charcoal or stove top.  They said it depends on my preference.  I also researched several websites in the internet.

Rib-eye Steak



1 k. rib-eye steak
1 - 2 T. olive oil
1 t. rock salt
1 t. coarsely ground black pepper
1 t. Knorr seasoning

Brush olive oil on the steak.  Season with salt, pepper and Knorr seasoning. Let it stand for 10 minutes only.



Heat a cast iron pan until almost smoking, lower heat to medium.  Brush with olive oil. 



Cook steak about 3-4 minutes on one side



and about 2 minutes on the other side, depending on the thickness of the steak.



Put on a platter, cover with tinfoil and let it rest for 10 minutes before serving.



I do not eat steak that much, it was just a request from my family.  It is actually hard to gauge if the meat is rare, medium rare or well done.  I know you are supposed to press it with your finger?  But I am not really sure.  I suppose, practice makes perfect.

I also cooked ....

Molo Soup....





mashed potatoes ....



buttered corn and peas...



gravy....

and

Hermie cooked fried chicken wings.

Gilly brought Burong Mangga which she made herself! I have to ask her to teach me.



They were looking for dessert but I cannot eat sweets so no dessert for everybody.  Good thing Ate brought pomelo.

I am going to visit my Mom tomorrow at Manila Memorial Park.  I do miss her so much.  I wish with all my heart that she is still here to celebrate a special day for all mothers.

Ham with Guava Jelly Pan De Sal

My new favorite snack is Honey Ham with Guava Jelly Pan De Sal sandwich.



I bought ham yesterday to add to the pancit molo I am going to make today.  I only needed a little so I made a sandwich out of the rest.



I saw a bottle of Mountain Fresh Guava Jelly in the fridge and figured, will add to my sandwich. 



Normally, I use Jellied Cranberry Sauce but tried the guava instead.

Much to my surprise, it tasted so gooooood!!!!

Thaw the Magnolia Gold Salted Butter at room temperature for 30 minutes prior to assembling the sandwich so it will spread easily.



Spread a bit of the guava jelly on one side of the bread.



The secret is you have to pile high the thin ham slices.



Take a big bite......  and...... YUM!!!!!



Best eaten with hot coffee or ice cold glass of Coke! Or in my case, Coke light.

Ngohiong ... Not for the weak of heart.

Ngohiong ..... a Cebuano fried lumpia made with  NGOHIONG or Chinese Five Spice powder.  It is my new favorite now.  I feel bad that I was not able to have my fill in Cebu because I was distracted with all the other food.  It seems like a distant memory.... the taste quite vague but I remember I really enjoyed it so much.

I cooked ngohiong today  and Candy helped me with the recipe.  I went to Farmers Market in Cubao to buy a good kind of Ubod which they call, primera - very tender, not too fibrous and not prone to discoloration.

Ngohiong



1/2 K. ubod, cut into strips and soaked in salted water
2 T. lard
garlic, crushed
white onion, chopped
100 g. ground pork
1 T. soy sauce
1 C. water
1 T.sugar
salt and pepper to taste
2 T. Ngohiong or Five Spice powder
2 T. green onions, chopped

Saute garlic and onions in lard.  Add the ground pork.  When it is not pink anymore, season with soy sauce.
Add water and the rest of the seasonings.
Add the drained and rinsed ubod strips.

Adjust according to taste.  When the ubod is tender, add the green onions and drain immediately.  Let it cool before wrapping.



Dip in batter before deep frying in lard.

Batter

1/2 C. flour
1/2 C cornstarch
1/2 t. baking powder
1/2 t. paprika powder
1/2 t. five spice powder
salt and pepper
1/2 C. water

Mix all the ingredients and dip lumpia before frying.

Candy said, I have to use lard in deep frying.

I asked around in Farmers Market if they were selling pork fat.  Unfortunately, there was none.  I had to go to Rustans Rockwell to buy half a kilo of back fat.





I turned the back fat into lard.



I do not know yet what I will do with the crispy pork bits.



I told Hermie to just store it in a jar.

Dipping Sauce



400 grams raw potatoes
6-8 pcs. dried whole sili
1/3 - 1/2 C. cane vinegar
salt
soy sauce
sugar

Put the potatoes, cane vinegar and dried sili in a blender and process until smooth.  Season with salt, soy sauce and sugar.

Whew!!!! This ngohiong is not for the weak of heart! Literally!!!

I am now drinking a cup of green tea.  So scary!!!!  Fried in pork lard?!?!?!   OMG! I am not trying to kill myself. 

Do you think a lot of restaurants use lard to fry  food that is why  it tastes so good???!!! 

I would like to say for my first Ngohiong experiement, I did quite well!