A Sprinkling of Fairy Dust

My Kuya once told me I have Magic Hands.

He said, I could cook anything and it would taste very good.

I cooked Chinese Lunch for my birthday celebration with my family today and as I was sprinkling salt on the food I was cooking....

....I imagined that I was sprinkling fairy dust and that the food would magically taste delicious!

I think it worked!

My family kept refilling their plates!

My Menu:

Soup (Sotanghon for Gilly)

Chili Garlic Crab

Fried Rice

Pata Tim

I used the slow cooker I received from Tricia L. as a birthday present.

Thank you, so much!

Fried Chicken with Salted Eggs

1/2 K. Chicken thighs

1 T. Soysauce

1 t. Cooking wine

1 pc. Salted egg, chopped

1 egg yolk

3 T. cornstarch

Marinate chicken in soysauce, wine and salted egg for at least 20 minutes but preferably overnight.

Add the egg yolk and cornstarch before deep frying.

Ideally, serve with vinegar, garlic and chili dipping sauce.

Camaron Rebusado con Jamon y lardo for PD

Camaron Rebusado

It is the favorite of my nephew, Renzo.

He rarely joins our Saturday lunch so I had to bribe him with Camaron. It was so worth it! He had about 15 pieces!

He also gave me a birthday gift!

Our dessert was just ice cream and Purple Oven's Revel Bars from Nicky.

My nieces and nephews are so "grown up" already!

(L-R Marco - cousin of Gilly, Sophie, Gilly, Cy-gf of Nicky, Nicky)

It shows that I am getting older each year!

But who cares?! As long as I have a young and happy disposition... Then that is all that matters!

According to Gilly, my niece, I have an eternal fountain of youth!

She showed my pictures to her friends when I was in my 20's, 30's and now I am in my 40's... My face still looks the same!

Hahahahahaha I think the secret is....

You have to celebrate your birthday every day of your Birthmonth!

Happy birthday everyday, Lia!

 

 

 

 

 

 

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Early Night Out with the Junkies

The evening started out great.

The Junkies sans Tricia, who was busy with her orders, had an early dinner at El Chupacabra.

Cat and Mona while waiting for Shey had drinks.

I ordered the Tortilla soup instead of beer.

Shey, Mona and I had the Carne Asada street tacos.

Cat had the burrito.

We all shared a big platter of nachos.

Everybody decided to have coffee and dessert at UCC, Rockwell.

We took a leisurely walk all the way there to burn the calories we consumed at the Mexican cantina.

I was already imagining the Mais con Yelo Parfait I had before when the Junkies had a night out.

Then the evening went downhill from there.

Shey and Cat said I should share the Mais con Yelo with Mona!

NOT a good idea.

They said, sharing is good, Lia!

Not! NOT! NOOOT!!!!!

Cat and Shey were happy with their dessert/ drink! Of course, they were! They did not have to share it with Mona!

Pearl Milk coffee for Shey.

Cafe Mocha for Cat.

Hahahaha hahahaha

Everytime I look at the picture with my sour expression and Mona's smile from ear to ear, I would laugh out loud and clutch my tummy because it hurts so much!

It was an enjoyable evening just the same!

But next time, we better plan the UCC night out when Mona is in Alabang Hills!!!!

 

 

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Adobong Baby Pusit

I've been so busy lately I did not have time to post my Adobong Baby Pusit recipe.

Finally! It's the Adobong Pusit that I like!

I had so many experiments in the past but this is now my new favorite.

I better share it with the world!

Adobong Baby Pusit

1/2 K. Baby Pusit

2 T. Cooking oil

4 cloves garlic,

4 thick slices ginger

2 T. Vinegar

10 pcs. Peppercorn

Jalapeño pepper, optional

Salt, as needed

Remove the plastic film inside the squid.

Drain the squid for 2 hours.

Heat the oil, sauté the garlic and ginger until fragrant.

Add the squid and continue sautéing for about 10 minutes.

Add the salt and vinegar. Do NOT stir. After 5 minutes, you can.

Let the sauce reduce to your preferred consistency.

Add the jalapeño peppers if you like.

 

 

 

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Pho Ga -Vietnamese Chicken Noodle Soup

I made Pho Ga for my Vietnamese party and they loved it!

I better the share the recipe before I forget!

Pho Ga

Broth:

1 K. Chicken breast

1 k. Chicken bones

6 liters water

2 T. Salt

6-8 T. Tiparos fish sauce

4 T. Sugar

1 T. Peppercorn

6 pcs. Star anise

6 wansuy roots, cleaned

4 pcs. Cinnamon bark

4 pcs. Onion, grilled

300 g. Ginger, grilled

*Grill the onions and ginger over the stove top for 10-15 minutes. Wash under running water and peel the charred skin off.

Boil the chicken until scum rises to the top. Discard water, wash the chicken pieces and the pot.

In a big soup pot (I used 2 4-quart pots), add water and chicken. Let it boil, skimming off the impurities rising to the top.

Add the rest of the ingredients. After 30 minutes, remove the chicken breast from the stock and immediately put in a cold ice bath to stop the cooking process. Set aside and cover until ready to use.

Simmer the broth for 2 hours. Adjust seasoning according to taste.

Pho Noodles:

Cook 3 mm. Rice noodles according to the directions on the packaging.

Divide the noodles and put into soup bowls. Top with shredded chicken, bean sprouts and basil leaves.

Pour very hot soup into the soup bowl.

Serve with hoisin sauce and Sriracha.

 

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Vietnamese Birthday with the Batgirls and the Junkies!

I celebrated my Birthday Everyday with the Batgirls ....

And the Junkies!

With my "photobooth" as the background. It is also for my gifts!

I figured I need to be prepared in case I get presents!

From Tricia M.

Jing made salsa!

I loved it! So chunky and HOT! HOT! HOT!

She and Mon brought chips.

I just prepared a simple Vietnamese Merienda

Goi Cuon with Nuoc Leo - Vietnamese Spring Rolls with peanut-hoisin sauce.

Banh Mi with Roasted Pork (bought the baguette from a Vietnamese sandwich shop on Mayapis St.)

Pho Ga - Chicken Noodle Soup

Chao Tom Chien - Vietnamese Shrimp Cakes

Dessert was not Vietnamese but all so delish!

A diabetic's delight and nightmare!

I baked Almond Roca Chocolate Cake with Salted Caramel Sauce.

Tita Letty baked Sans Rival for me! Thank you!

FGM Cindy gave me my favorite Costa Brava cake with Marshmallow frosting!!!

Thank you, FGM! I feel bad that I forgot to have our picture taken!

Hehehehe you were well represented by the cake.

Make your own Sundae.... Mon brought the Oreo Strawberry and Melon ice cream. I bought Vanilla ice cream.

I was so happy everybody enjoyed the food.

It was worth all the hard work! I did not even feel tired preparing for this event.

The planning of this merienda took weeks!

I have been channeling my inner Miss Saigon.... Listening to its soundtrack almost every night as I check out Vietnamese recipes.

Mayette brought props for my "pictorial"!

My most favorite part of birthday parties..... And the reason why I celebrate several times a month...

Blowing out the light of the candle!

And friends singing "Happy Birthday To You!" CHUK MUNG SIN NIAT!

Thank you, Batgirls and Junkies for celebrating my birthday (everyday) with me!

 

 

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Crab with Vermicelli (Sotanghon)

I went to Farmer's Market today to buy ingredients for my Vietnamese party on Sunday.

Lucky Me! I was able to buy crabs for a reasonable price!

The experiment for today .....

Crab with Vermicelli (Sotanghon)

600 g. Mud crab (Alimango)

2 T. Cooking oil

4 cloves garlic, chopped

6 slices ginger

4 bundles of Sapporo Premium Vermicelli noodles

2 T. Coconut Brand Soysauce

2 T. Pantai Oyster Sauce

1 t. Chicken powder

2 C. Water

Spring onions and wansuy for garnishing

Soak the noodles in water for 10 minutes.

Cut the crabs in half (while still alive if you can) and clean the shell and legs with a toothbrush.

Sauté the garlic and ginger in oil until fragrant.

Add the crabs and continue sautéing for about 5 minutes.

Then add the drained vermicelli noodles, soysauce, oyster sauce, chicken powder and water.

Toss it around for a bit and cover for 5 minutes.

When the sauce dries up, (Unless you want a slightly wet noodle dish, then don't let the sauce dry up.) transfer into a claypot and garnish with spring onions and wansuy.

My claypot is a bit small, you can only see the crabs.

When I got a serving....

The Sotanghon was visible already.

I loved the Crab with Vermicelli!

So easy to make except for the killing part!

I am going to cook this again for my family for our Chinese lunch next week!

 

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