Wednesday, December 05, 2007
Wednesday, November 28, 2007
Tuesday, November 27, 2007
I mentioned in the previous version of this soup that it was the best soup I've done. That was then, now this new version using ham bones is the best I've done. I have couple of more ideas for soups using ham bones. I can't wait to see if i can do better. :)
We were at my in-laws when i did this, i asked Ellen about the ingredients and how to do it. I was able to make four dips, 3 small ones and one large dip. Serve this with chips and before you realize it, you'll be scraping the bottom of the dish with your last remaining chip.
To do this, you'll need cream cheese, pitted black olives, spiced ham, tomatoes, tomato sauce and quick melting cheese. Dice the olives, ham and tomatoes.
At the bottom of the dish put the cream cheese then add the olives, ham and tomatoes layer by layer then add tomato sauce then top with lots of quick melting cheese. Just use a microwave or a regular oven to heat this till the cheese melts and you're ready to dip away!
Monday, November 26, 2007
The calling of grilled seafood.
Small Koi fish were also being sold. A lot of kids crowded this small space. Really nice to look at.
Another sight which attracted a lot of kids were these birds. The kids started shouting when a bird got free. The men at that stall started to scramble for the bird. Too bad they caught it. I barely caught the commotion with my camera.
Really a busy morning at the market. This was a really interesting market and deserves another visit. Maybe next time we'll go earlier.
Tuesday, October 09, 2007
I got a couple pieces of chicken breast, made a pocket and stuffed it with asparagus and cheese. Seasoned the chicken with salt, pepper, soy sauce and dipped it in bread crumbs and egg then off to the fryer. The result was really good. The chicken was juicy and the asparagus and cheese made it complete. Too bad i only made two pieces. My original plan required the chicken to be cut into pieces and not cooked whole. No regrets though, it's definitely something worth doing again.
Tuesday, October 02, 2007
Monday, October 01, 2007
This soup is quite filling and comforting.
Monday, September 24, 2007
This has been around for a couple of years but it's only this year that i was able to eat there. Fortunately i work near Amici and can go there anytime. Going there at lunch time is a killer, it's really packed. It was my birthday a couple of weeks ago and my treat was overdue.
It was my Mom's birthday and we brought her to Cibo at Trinoma. Though she knows of Margarita Fores, i think this is the first time i brought her to one of her restaurants. Upon seeing the menu, she was excited to see such appetizing salads, which she really loves.
We had the Insalata di Mare salad, Rigatoni Alfonso pasta and Porciutto de Parma pizza.
My mom also got a birthday cake!
Wednesday, September 19, 2007
It was noon when we got there and smell around the place was pretty intense, but since I’m no stranger to that being used to wet markets, I adjusted after a couple of minutes. There weren’t that many selling seafood, I guess it’s because most of the dealings there happen early in the morning. What was available were, lapu-lapu (grouper), squids, bangus (milkfish), alimango (mud crab), prawns and a couple of other fish varieties. I went there with the intent to buy prawns which I was told was pretty cheap. However, this market being quite far from where I live, I decided to make the most out of the trip. I bought a kilo of medium sized prawns for 180/k, 3 1 kilo groupers for 150/k and 100/k and mud crabs for 180/k which I bought 2. Cleaning the fish was charged P10 per fish, though I suggest if you know how to clean a fish, to just clean it at home.
Since the fish port was on the south bound lane of road, I had to go through the toll gate to get on the opposite lane. When I was paying the toll fee, I told the lady at the booth that I was immediately turning back and asked for the nearest u-turn slot. She told me that there was one before the barrier. I didn’t realize that the small gap between the orange cones was what she meant and before I knew it, I was already passing the barrier and had no choice but to go all the way to the end and make my u-turn there. Since it was a Sunday, there was hardly any traffic and the trip was fun since I kept telling my daughter that the crabs escaped and were crawling in the car floor. First time I said that, I saw my wife with her feet up as well. :)
When we got home, we had lunch and slept for a while, it was a fun and tiring morning after all. I got up around 3pm and proceeded to “process” the crabs. I should’ve paid attention to Marketman’s suggestions when choosing crabs, because one of the crabs died ahead of schedule. The other one was very alive and very active. This time, I followed Marketman’s instructions on cleaning the crabs.
After cleaning and quartering the crab, I noticed that the tip of the knife I used was missing. This was a cause of concern and I started looking for the tip in the sink and the crab. Needless to say, it’s potentially deadly if the tip was left somewhere and cooked with the crab. Our maid was on her day off and I had to text her whether the knife was missing the tip even before I used it. I sent her a text message and she replied about half an hour later and to my relief, she said that it had broken off quite some time ago. I never noticed this since I prefer to use a cleaver.
Upon reading a few recipes from marketmanila.com, theworldwifegourmet.com and visitsingapore.com, I came up with a combination that I thought was good for our taste. I am the only one who can really stand spicy food at our home so I had to manage the spiciness of the dish. I’m not a real fan of crabs either, but I know my wife and mom really like it, so I’m basically cooking this for them.
I started with sautéing grated ginger, minced garlic, chopped onion & coriander, minced chilies and one bunch of lemongrass. I then added water and placed the crabs in the pot. Next, I added tomato paste, salt and pepper. I mixed the crabs a bit for the sauce to cover it and left it till it was cooked. When the crabs were cooked, I added cornstarch and a beaten egg followed by onion leeks and spring onions. After a minute or so, it was ready to be served.
The claw crackers and those pointed little things which are used to get the crab meat from small places were ready. Forget about the spoon and fork, your hands are the best tools to enjoy this dish. Though I did crack the claws prior to cooking, I didn’t crack it to the point of it breaking off easily. A claw cracker is still needed for this. My wife asked for my help in cracking a claw and as I cracked it for her, I pressed too hard and broke the claw in half, splattering all the sauce inside onto the table and my shirt. Eating crabs should mean newspapers on the table for an easy clean up afterwards, good thing the table cloth was due for cleaning and me, a bath. :)
Really an adventure, really a good meal!
To bring this dish together, i sauteed garlic, onions, chopped shitake mushrooms and ground beef together. I then added some soy sauce then, sliced button mushrooms and a can of mushroom soup. Add salt and pepper to taste. When this was cooked i placed it in a deep glass dish and topped it with mashed potatoes loaded with cheese.
It's a good match!
Saturday, June 09, 2007
Thinking of what my entry would be for Lasang Pinoy 18 was tough. Being my first entry, i was apprehensive when i saw that the theme would be Fiesta Food. I rarely go fiestas and have not been to one of the really big and popular ones. However, if fiesta really means a neighborhood party, then the dish above fits!
This is not for the health conscious. This will definitely add to your cholesterol count. Having said that - this deadly and delicious dish is something i always look forward to eating. This "Tuhod" is usually served during special occassions in a friend's house, and since they know we're all crazy about it, we get invited. Everytime this is served i try to come early - the early bird gets the marrow! For three years i tried to get the recipe but was discouraged to know that they use leaves only available in their garden, as well as forgetting to ask about it or forgetting to list it down. After finally getting to learn the recipe, i was happy to know that the leaves where not from a small plant which i assumed but rather from a big tree called Libas. Before that day, i had never heard of that tree and further research revealed two scientific names and they both claim to be Libas - Spondias pinnata & Salix Tetrasperma.
Anyway, eventually i cooked it and...of course i invited guests. It's basically shank and knee caps. I add kamto or flank steak so there is more meat. The dish calls for sauteed garlic, onions, ginger and tomatoes then slowly cooked shank, bone marrow and knee caps. Once tender, just add sinigang sampaloc mix or real sampaloc extracts, long green peppers, lemongrass and finally a whole bunch of Libas leaves.
A dish that usually surprises my friends is this one. Most of them are used to grilled squid, sizzling squid, calamares or adobong pusit. So, seeing this dish with lots of cracked black pepper was puzzling. That was then, now it's a favorite request.
1 large squid (Lumot)
Freshly cracked black pepper
1/2 tbsp of sugar
1/2 cup of 7-Up
Peel the squid, scrub with salt and rinse with water. Slice the squid into 1" x 1/2" or square or whatever preference you like. I use about half a cup of cracked black pepper for this. Add half a cup of 7-Up and 1/2 tsbp of sugar. Leave this for about an hour.
Get a wok heated with oil and prepare to stir fry this really quickly. For those who are not familiar with stir frying, you can check Stir Frying Basics by Connie of Pinoycook. Squid gets tough when cooked too long and for this dish we want it to be tender. I literally count 90 seconds when stir frying this. Anything longer and chances are you'd end up eating rubber. If this happens, the options i've thought of is too cut it into really small pieces or use the food processor and turn it into either squid balls or an omellete. You basically just have to half cook it to achieve the desired results. After 90 seconds or so, remove the squid and cook the marinade. Plate the squid, pour the cooked marinade and sprinkle some oyster sauce.
For those that are hesistant because of the cracked black pepper, the addition of 7-Up neutralizes this and isn't really spicy.
Try it. :)
Monday, May 07, 2007
One thing to remember when cooking squid is after you cook it, the squid reduces in size. When i buy squid, i get medium sized ones so when it shrinks it won't be too small. To do this dish, clean the squid thoroughly but not to the point of removing the ink. Remove the cuttlebone, the clear plastic like membrane. Sautee grated ginger (half a thumb), minced garlic (about 5 cloves), an onion and chopped tomatoes. Add the squid and add about 1/3 to half a cup of water depending on the amount of squid. Once the squid starts to cook, the liquids and ink will start to come out, so you don't want too much water. You can easily add water if it's too dry. Add about 1/4 cup of white vinegar and let it boil at low heat. Do not do this at high heat as the squid will toughen, and it would be like eating rubber. Season with salt and cracked black pepper. I like it a bit sweet so i add sugar. If you want this spicy, you can add long green chili peppers (siling haba). This should be done in about 15 minutes. Just like any dish, taste it and if it's good for you, it's good to go! :)
This really goes well with plain white rice.
Saturday, February 10, 2007
The Ube turned out great! Just the right texture and sweetness.
One thing i usually do when cooking is i hardly measure the ingredients i put unless i'm following a recipe. If the dish, like this one, is something i read about or am familiar with i just use my imagination and keep on tasting it while i cook.
With my version of Sweet & Sour Lapu-Lapu Fillet, i seasoned the fillet in salt and pepper then lightly coated it with corn starch and left it for about 20 minutes. I then dipped them in beaten eggs then flour and deep fried them till GBD (Golden Brown and Delicious - as Alton Brown would say).