tag:blogger.com,1999:blog-143425802024-03-13T20:55:36.370+08:00Peter's PanExperimental Kitchen Adventurespeterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-14342580.post-49070926748896043732010-03-21T16:04:00.002+08:002010-03-21T16:10:56.343+08:00Oyakodon (Japanese Chicken and Egg Rice Bowl)<div align="justify"><a href="http://1.bp.blogspot.com/_eKZHv6QMk-Y/S6XThydSMGI/AAAAAAAAAnI/ucWvka9j_ps/s1600-h/oyakodon.jpg"><img id="BLOGGER_PHOTO_ID_5450995501435596898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eKZHv6QMk-Y/S6XThydSMGI/AAAAAAAAAnI/ucWvka9j_ps/s400/oyakodon.jpg" border="0" /></a> Another Japanese favorite! My wife is now torn between Gyudon and this. For this dish I was able to use Powdered Dashi (Ajinomoto brand). I was able to buy it at Robinson's Supermarket. This is again based on a YouTube video, the same presenter from the Gyudon I made (cookingwithdog).</div><br /><a href="http://www.youtube.com/watch?v=QMJY29QMewQ">http://www.youtube.com/watch?v=QMJY29QMewQ</a><br /><br />Still didn't have Sake but I did use Chinese rice wine as a substitute.peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-64054867937523956322010-03-21T15:47:00.006+08:002010-03-21T16:01:57.137+08:00Gyudon (Japanese Beef Bowl)<div align="justify"><a href="http://4.bp.blogspot.com/_eKZHv6QMk-Y/S6XPaxaRW_I/AAAAAAAAAm4/6sZ7HWumYLQ/s1600-h/gyudon.jpg"><img id="BLOGGER_PHOTO_ID_5450990982848928754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eKZHv6QMk-Y/S6XPaxaRW_I/AAAAAAAAAm4/6sZ7HWumYLQ/s400/gyudon.jpg" border="0" /></a>We had dinner at Sumo Sam a few days ago and initially we just ordered 1 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Gyudon</span> and 1 California <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Maki</span>. After realizing that the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Gyudon</span> was so delicious we ordered another one! It's really easy to make and the ingredients are available if you know where to look. I made this without <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Powdered</span> Dash and Sake and it still turned out very well. I now have <span class="blsp-spelling-error" id="SPELLING_ERROR_4">dashi</span> and will do this again soon!</div><br /><div align="justify"></div><div align="justify">This is based on a video recipe i <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">found</span> in YouTube.</div><div align="justify"></div><div align="justify"><a href="http://www.youtube.com/watch?v=F1mvYnRJX70">http://www.youtube.com/watch?v=F1mvYnRJX70</a></div><div align="justify"></div><br /><div align="justify">Sake, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Mirin</span> and Powdered <span class="blsp-spelling-error" id="SPELLING_ERROR_7">dashi</span> are available in a the grocery, just look for the Oriental/Asian section. Alternatively there are a couple of Japanese food stores around the metro.</div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com1tag:blogger.com,1999:blog-14342580.post-83409336444153216502010-01-30T14:21:00.001+08:002010-01-30T14:21:38.099+08:00Chicken with Caramelized Shallots<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/Snl3YcN21DI/AAAAAAAAAmA/knlKJTwq6jI/s1600-h/chicken-shallots.jpg"><img id="BLOGGER_PHOTO_ID_5366451692763534386" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/Snl3YcN21DI/AAAAAAAAAmA/knlKJTwq6jI/s400/chicken-shallots.jpg" border="0" /></a>Caramelized Shallots are great! Superb as a an appetizer or a side dish but this will hardly fill a hungry belly. I really enjoyed the flavor it had so in order to make this dish filling i added some chicken fillets. The <a href="http://www.foodnetwork.com/recipes/ina-garten/caramelized-shallots-recipe2/index.html">Caramelized Shallots</a> recipe is from Ina Garten. I seasoned the chicken with salt and pepper, added the same marinade for the shallots and lightly coated it with flour, sauteed some minced shallots in oil and butter then quickly stir fried the chicken. At this time the shallots were already in the oven and i just added the chicken, gave it a toss and let it cook some more. I used twice the ingredients mentioned since i had to used on the chicken too.<br /></div><br /><div align="justify"> </div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-83536842920932639342010-01-30T13:40:00.003+08:002010-01-30T13:48:27.362+08:00Pepperoni & Ham Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SeInkoM7h4I/AAAAAAAAAkY/oyDN1vJGNVg/s1600-h/pepham1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SeInkoM7h4I/AAAAAAAAAkY/oyDN1vJGNVg/s400/pepham1.jpg" alt="" id="BLOGGER_PHOTO_ID_5323861219725772674" border="0" /></a><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 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mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Calibri; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} .MsoPapDefault {mso-style-type:export-only; margin-bottom:10.0pt; line-height:115%;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p class="MsoNormal" style="text-align: justify;">A sandwich for lunch is fine with me anytime, as long as the sandwich is filling enough. When I started working, my Mom would give me these huge sandwiches and whenever I wouldn't be able to eat it due to a lunch meeting or something; I would always give it away. There was always a happy list of people who would gladly accept it. These sandwiches ranged from the usual ham and cheese, homemade burgers, shrimps and asparagus, steak and cheese and hotdogs loaded with toppings.<span style=""> </span>Nowadays, I sometimes just buy from The Sandwich Guy (TSG).<span style=""> </span>There was a time I had their Italian sandwich for a week! I just love the combination of pepperoni, ham, cheese, tomatoes and lettuce on wheat bread. With that being said, I realized that these ingredients are really easy to find and so I started to make my own!<span style=""> </span>Just as delicious but not as expensive! <span style="font-family: Wingdings;"><span style="">:)</span></span>
<br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SeInkFKhUoI/AAAAAAAAAkQ/n4WPNORNBFM/s1600-h/pepham2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SeInkFKhUoI/AAAAAAAAAkQ/n4WPNORNBFM/s400/pepham2.jpg" alt="" id="BLOGGER_PHOTO_ID_5323861210320425602" border="0" /></a>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-31494467601120197852009-09-14T20:07:00.000+08:002009-09-15T01:47:50.969+08:00Adobo Putoshop<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_eKZHv6QMk-Y/Snl2MPGhmvI/AAAAAAAAAlo/CwMVz3r-fBE/s1600-h/adbputo.jpg"><img id="BLOGGER_PHOTO_ID_5366450383573064434" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_eKZHv6QMk-Y/Snl2MPGhmvI/AAAAAAAAAlo/CwMVz3r-fBE/s400/adbputo.jpg" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">Adobo - one of the most popular and traditional dishes of the Philippines.<br />Puto - a steamed rice cake popular in the the Philippines.<br /><br />Adobe Photoshop - a graphics editing program developed and published by Adobe Systems. It is the current market leader for commercial bitmap and image manipulation software, and is the flagship product of Adobe Systems.</span><span style="color: rgb(0, 0, 153);"> (Source: </span><a href="http://en.wikipedia.org/wiki/Adobe_Photoshop"><span style="color: rgb(0, 0, 153);">http://en.wikipedia.org/wiki/Adobe_Photoshop</span></a><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 153);">)<br /></span><br />The photo above was taken in the city of San Juan. I wasn't able to go in but it looks like a small restaurant.</span>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-61638272943371038692009-08-16T00:30:00.000+08:002009-08-18T12:41:48.049+08:00Baby Potatoes<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SjZ1_UTr42I/AAAAAAAAAlI/E5Yrv58yKws/s1600-h/baby+potatoes.jpg"><img id="BLOGGER_PHOTO_ID_5347591338192528226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SjZ1_UTr42I/AAAAAAAAAlI/E5Yrv58yKws/s400/baby+potatoes.jpg" border="0" /></a>I really like small versions of vegetables. Baby carrots, baby <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bokchoy</span> and of course baby potatoes. You can eat the entire thing and not get overwhelmed. Doing this required boiling the potatoes in salted water till soft, sauteing it in butter with fresh rosemary then topped with lightly toasted pepperoni and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Parmesan</span> cheese. Good as a side dish or as a snack.<br /></div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-37490222829283209232009-08-16T00:20:00.000+08:002009-08-18T12:27:45.196+08:00Chili Crab Claws<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SjZ0qTbmrlI/AAAAAAAAAkw/q5qkLHnCpG4/s1600-h/chili+claws.jpg"><img id="BLOGGER_PHOTO_ID_5347589877668425298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SjZ0qTbmrlI/AAAAAAAAAkw/q5qkLHnCpG4/s400/chili+claws.jpg" border="0" /></a> Crab claws here can cost as much as an entire crab when compared by weight. As a kid i always played with these claws, now I just chase my 4 year old daughter with it. ;)</div><br /><div align="justify">I basically used the same <a href="http://peters-pan.blogspot.com/2007/09/chili-crabs-v2.html">Chili Crab</a> recipe I used before but only used the claws. Be sure to crack the claws before cooking so that the flavor gets in. </div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-483619415715009312009-08-16T00:10:00.000+08:002009-08-18T11:41:30.974+08:00Fried Fish Fillets in Tomato and Cheese Sauce<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SeIdjhoEiEI/AAAAAAAAAiM/y4Ag9rs8aNA/s1600-h/FishFillets1.jpg"><img id="BLOGGER_PHOTO_ID_5323850205664413762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SeIdjhoEiEI/AAAAAAAAAiM/y4Ag9rs8aNA/s400/FishFillets1.jpg" border="0" /></a>Ever wake up and realize all the food you had was frozen? I have…many times. Or sometimes, I think I have this and that but turns out I don’t have any. This is one of those moments when it’s almost lunch time and I had no idea what to cook! Strangely, even with the pressure of coming up with a decent meal, I enjoyed it. I liked the challenge albeit I was nervous of how it would eventually taste.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SeIdjTQ5CvI/AAAAAAAAAiE/840N2fuv8wo/s1600-h/FishFillets2.jpg"><img id="BLOGGER_PHOTO_ID_5323850201809095410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SeIdjTQ5CvI/AAAAAAAAAiE/840N2fuv8wo/s400/FishFillets2.jpg" border="0" /></a>The only thing quick enough to cook in the freezer was a pack of frozen fish fillets. While I could easily just fry or grill the fish, I think we already had it that way within the week. Though I still fried it, I did a couple things to make it different and still delicious. After seasoning it with salt and pepper, I fried it till golden brown then set it aside. Next I heated some leftover tomato sauce, added some dried thyme and basil then poured it over the fish, one fillet at a time. Then, I filled a squeeze bottle with some melted cheese and liberally lined the fish with lines of melted cheese. This went into the oven for about 10-15 minutes. Moment of truth came a few minutes after and I was all smiles. :)</div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-13348428020903398162009-04-13T04:03:00.001+08:002009-04-14T13:00:35.130+08:00Manila Ocean Park<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SeIfKAJx30I/AAAAAAAAAi4/4qWXqvTMVuE/s1600-h/mop-crab.jpg"><img id="BLOGGER_PHOTO_ID_5323851966205517634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SeIfKAJx30I/AAAAAAAAAi4/4qWXqvTMVuE/s400/mop-crab.jpg" border="0" /></a>A visit to the Manila Ocean Park made me think of how these wonderful specimens would taste! :) Just looking at the size of the <a href="http://en.wikipedia.org/wiki/Japanese_spider_crab">Spider Crab </a>made me think of <a href="http://peters-pan.blogspot.com/2007/09/chili-crabs-v2.html">Chili Crabs</a>! I stood there for quite a while admiring the size of the crab and thinking if it can be bought in the markets and if i had a pan that was big enough. These crabs are <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">apparently</span> limited to the seas around Japan and can grow to as long as 3 meters with the claws.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SeIfKKJp2bI/AAAAAAAAAiw/lbXpDZ9S3cw/s1600-h/mop-grouper.jpg"><img id="BLOGGER_PHOTO_ID_5323851968889346482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SeIfKKJp2bI/AAAAAAAAAiw/lbXpDZ9S3cw/s400/mop-grouper.jpg" border="0" /></a>If the spider crab caught my attention for a while, the <a href="http://en.wikipedia.org/wiki/Giant_Grouper">Giant Grouper </a>made me stare in awe. It must be around 5 feet in length and 2 feet across. As <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">I've</span> read about, it can even grow up to 9 feet! Wow! Now, that's a lot of fish! Think of this being served whole just like <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><a href="http://en.wikipedia.org/wiki/Lechon">lechon</a></span>! There are several at the Manila Ocean Park and they probably weigh around 300 kilos each! From a foodie standpoint, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">that's</span> good for month in our household and many grouper recipes. I enjoyed that trip because of the many interesting species and of course the imagining of the many possibilities of those two wonderful specimens! </div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-9449884556427845482009-04-13T04:00:00.002+08:002009-04-13T22:52:56.230+08:00Fried Fiesta Platter<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SRMckIU21lI/AAAAAAAAAgs/LTJ0UOSWB2Q/s1600-h/fried+fiesta+platter.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SRMckIU21lI/AAAAAAAAAgs/LTJ0UOSWB2Q/s400/fried+fiesta+platter.jpg" alt="" id="BLOGGER_PHOTO_ID_5265583796362073682" border="0" /></a><span style="font-size:100%;">Have you ever ordered a huge platter of appetizers? The one above can serve as an </span><span style="font-size:100%;">hors d'oeuvre</span><span style="font-size:100%;"> platter or as a main course for someone very hungry. For us, it fed four people. And after dinner, four happily fed people. :) It's a combination of fried dory fillets, calamari, french fries, salad greens with chicken nuggets with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">poppy seed</span> vinaigrette topped with fried crunchy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">parsley</span>. The batter is just lightly seasoned flour in cold water. Fry in very hot oil till golden brown and delicious!</span><br /></div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-4818725423555602972009-04-13T03:30:00.001+08:002009-04-13T21:57:51.093+08:00Steamed Dory in Sesame & Soy Sauce<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SLxDQJTIEGI/AAAAAAAAAXY/C5Ec6f1dUeY/s1600-h/Steamed+Dory.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SLxDQJTIEGI/AAAAAAAAAXY/C5Ec6f1dUeY/s400/Steamed+Dory.jpg" alt="" id="BLOGGER_PHOTO_ID_5241138011005522018" border="0" /></a>I can't seem to get enough of this fish. I usually have it fried into crispy crunchy fish fingers but this time was different but with the same delicious results.<br /></div><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SLxDQaR1ScI/AAAAAAAAAXg/JE439tW5ysw/s1600-h/Steamed+Dory+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SLxDQaR1ScI/AAAAAAAAAXg/JE439tW5ysw/s400/Steamed+Dory+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5241138015563499970" border="0" /></a>The sauce and procedure is the same as the <a href="http://peters-pan.blogspot.com/2006/11/steamed-soy-lapu-lapu.html">Steamed Soy Lapu-Lapu</a>. This just cooks much quicker and is easier to eat. ;)<br /></div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com2tag:blogger.com,1999:blog-14342580.post-89063944974260910902009-04-13T00:55:00.003+08:002009-04-13T23:12:25.559+08:00Grilled Chicken Breasts<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SeIdQK74lFI/AAAAAAAAAh8/DRT0KhEQagk/s1600-h/grilled+chicken+breasts.jpg"><img id="BLOGGER_PHOTO_ID_5323849873155986514" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SeIdQK74lFI/AAAAAAAAAh8/DRT0KhEQagk/s400/grilled+chicken+breasts.jpg" border="0" /></a></div><div style="text-align: justify;">I created a meal with each of us having a grilled chicken breast with different flavors. The marinades i used were a (1)soy sauce, ginger, garlic & sesame marinade, (2)a lemon, honey and soy sauce marinade and (3)a soy sauce, lemongrass, tarragon, garlic marinade. Served with boiled carrots and blanched asparagus with a little garlic butter. This was purely experimental and though all were tasty, number 1 was a bit too salty and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">I'm</span> not really sure which i like better between 2 & 3. This was also done quite in a hurry so I think it has a lot of room for improvement. <br /></div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-9888990572118120742009-04-12T02:00:00.000+08:002009-04-13T13:01:32.177+08:00Baked Macaroni<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SeIcsv83RKI/AAAAAAAAAhs/W7tv3h_vDcM/s1600-h/baked+mac.jpg"><img id="BLOGGER_PHOTO_ID_5323849264616916130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SeIcsv83RKI/AAAAAAAAAhs/W7tv3h_vDcM/s400/baked+mac.jpg" border="0" /></a> This is similar to my <span style="color:#000000;"><a href="http://peters-pan.blogspot.com/2008/06/baked-spiral-pasta-w-pepperoni-salami.html">Baked Spiral Pasta w/ Pepperoni & Salami </a>except for the cheese topping which was taken from the recipe of <a href="http://www.pinoycook.net/baked-macaroni/2/">Connie from <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pinoycook</span></a>.</span> The new cheese topping makes all the difference. I followed the recipe but my portions were larger as this really had a thick cheese topping! Yum!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SeIcsxvkXUI/AAAAAAAAAh0/CAGGHkRARQ4/s1600-h/baked+mac+2.jpg"><img id="BLOGGER_PHOTO_ID_5323849265098022210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SeIcsxvkXUI/AAAAAAAAAh0/CAGGHkRARQ4/s400/baked+mac+2.jpg" border="0" /></a> I just keep topping everything with pepperoni! </div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com2tag:blogger.com,1999:blog-14342580.post-62826548799752024712009-04-12T01:21:00.000+08:002009-04-13T10:28:20.112+08:00Chicken Rice<div style="TEXT-ALIGN: justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SeIVktzagCI/AAAAAAAAAhc/tuXX6oV5BpY/s1600-h/chicken+rice.jpg"><img id="BLOGGER_PHOTO_ID_5323841430020063266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SeIVktzagCI/AAAAAAAAAhc/tuXX6oV5BpY/s400/chicken+rice.jpg" border="0" /></a>This is based on a dish i saw while watching <a href="http://www.asianfoodchannel.com/show_details.php?id=182">Tablescapes: Life On A Plate</a> on the <a href="http://www.asianfoodchannel.com/">Asian Food Channel</a>. I wasn't able to list down the ingredients and the recipe isn't at the website but i think i got the idea since i liked the outcome. :)<br /><br />To do this, render some fat from the chicken skin on a non stick pan on low fire. After a few minutes a good amount of chicken fat should be present. Saute the garlic, shallots and ginger followed by the ham, Chinese sausage and chicken. Season w/ salt and pepper. When the chicken is cooked, add the mushrooms and leeks. Add about 1 tbsp of soy sauce, 2 tbsps of oyster sauce and a tsp of sesame oil. (Adjust according to taste).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SeIV6japm2I/AAAAAAAAAhk/shvm6dliVO8/s1600-h/chicken+rice+2.jpg"><img id="BLOGGER_PHOTO_ID_5323841805188963170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 349px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SeIV6japm2I/AAAAAAAAAhk/shvm6dliVO8/s400/chicken+rice+2.jpg" border="0" /></a> For the rice i added about a cup of rice, which i think is too much. Maybe half a cup will do. Cover with broth. I used a combination of chicken and ham bones for the broth. Just fill the pot as if you were cooking rice. Cover and cook till the rice is done. Always check if the rice is done and if there is enough broth. In the episode, this was finished by placing the pot in an oven and letting it cook from there. I didn't do this part but will try it someday. My rice turned out delicious, lots of flavors and goes well on its own (a bit mushy though). Next time I'll adjust the rice and broth and will probably use the oven. :)</div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-66278217693107442142009-04-11T23:50:00.000+08:002009-04-13T10:30:42.708+08:00Oriental Sashimi<div style="TEXT-ALIGN: justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SeIOo3-7xHI/AAAAAAAAAhU/y3KrxEnGlUk/s1600-h/sashimi.jpg"><img id="BLOGGER_PHOTO_ID_5323833804890817650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SeIOo3-7xHI/AAAAAAAAAhU/y3KrxEnGlUk/s400/sashimi.jpg" border="0" /></a>I love sashimi! I enjoy eating this raw dish anytime and really never get tired of it. I've even tried beef sashimi, and it was good! This version which my cousin calls Oriental Sashimi is different from the usual since it uses birds eye chilies instead of wasabi. It also has sesame oil added to the soy sauce and spring onions. Wasabi of course offers a unique kind of sensation that can't be replaced by chilies, however i think it is a tasty alternative. I'd enjoy having sashimi this way anytime but having it the original way is always welcome too. </div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-10428283324141080732008-10-17T19:10:00.001+08:002008-10-17T19:35:15.032+08:00Bulalo Steak (Beef Shank)<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SL6zVWBs6aI/AAAAAAAAAXw/wa_2EFELLJI/s1600-h/Bulalo+Steak.jpg"><img id="BLOGGER_PHOTO_ID_5241824195577178530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SL6zVWBs6aI/AAAAAAAAAXw/wa_2EFELLJI/s400/Bulalo+Steak.jpg" border="0" /></a>Tender beef shanks, delicious marrow and yummy gravy together with toasted garlic….. I have to say, this is one of the dishes that I cooked that I really savored eating! I’ve had this several times when eating out, and this is usually served on a sizzling plate but I misplaced mine. I’ve been itching to do this for so long and I’m glad that I finally got to do it with amazing results. I started by choosing a big piece of shank, I only bought one because this was still at the experiment stage and didn’t want to waste it just in case things didn’t turn out well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SL6zVk0dvuI/AAAAAAAAAX4/JgxtDZI9Sdc/s1600-h/Bulalo+Steak+2.jpg"><img id="BLOGGER_PHOTO_ID_5241824199548190434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SL6zVk0dvuI/AAAAAAAAAX4/JgxtDZI9Sdc/s400/Bulalo+Steak+2.jpg" border="0" /></a>To make sure this was tender, I simmered this for 2 hours together with some peppercorns, salt, an onion, garlic and spring onions. Once tender, I lightly fried it in butter. I just wanted to brown it a bit on each side. To make the gravy, I mixed butter and flour in the same pan and added the broth from where the shank was cooked. Carefully add the broth to get the right consistency for the gravy. Season with salt and pepper. Pour the gravy over the shank and top with toasted garlic and chopped spring onions. Enjoy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SL6zVndsyhI/AAAAAAAAAYA/3Zu0-KvcaGM/s1600-h/Bulalo+Steak+3.jpg"><img id="BLOGGER_PHOTO_ID_5241824200258013714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SL6zVndsyhI/AAAAAAAAAYA/3Zu0-KvcaGM/s400/Bulalo+Steak+3.jpg" border="0" /></a> That marrow is calling you! :)</div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-1367043568986960772008-10-17T19:03:00.000+08:002008-10-17T19:03:00.137+08:00Pancit Canton & Fried Parmesan Dory<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SLxK2TUw9PI/AAAAAAAAAXo/0KVV-vygQz8/s1600-h/Pancit+Canton+&+Parmesan+Dory.jpg"><img id="BLOGGER_PHOTO_ID_5241146363113174258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SLxK2TUw9PI/AAAAAAAAAXo/0KVV-vygQz8/s400/Pancit+Canton+%26+Parmesan+Dory.jpg" border="0" /></a>Noodles, a definite favorite in our household. Pancit Canton is basically one of the many stir fried noodle dishes that are very popular during gatherings. I’ve cooked this several times and many times I rarely stuck to the same recipe. I think there is just so many ways of cooking this with several ingredients you can add, so I guess I’ll try as much of the other variations as I can. For this variation, I just used ingredients that came to mind when I was in the grocery while thinking of the many types of Pancit I have eaten. <br /><br />½ kilo chicken thighs (cut into ¼ inch)<br />200 grams chicken livers (coarsely chopped)<br />1 large carrot (julienned)<br />1 medium cabbage (coarsely chopped)<br />1 small can sliced button mushrooms<br />15 pieces shrimps (deshelled)<br />5 garlic cloves (minced)<br />1 large onion (minced)<br />Cilantro (chopped)<br />Oyster Sauce (3/4 cup)<br />Soy Sauce (1/2 cup)<br />Chicken broth (4 to 5 cups)<br />Sesame oil (1-2 tablespoons)<br />Egg noodles (Pancit)<br /><br />Sauté the garlic and onions then followed by the chicken, livers, mushrooms and carrots. Add some salt and pepper. Let this cook until the chicken is done, then add the shrimps. Stir fry all of this then add the oyster sauce and soy sauce. After about 5 minutes, add about 200-300 grams of noodles. Add enough stock or water to make sure it does not dry up. The noodles will absorb a lot of the liquids so just add enough to make sure the dish does not turn out dry. Mix this thoroughly to make sure the noodles on top get to absorb the flavor as well. Once cooked, add some sesame oil and chopped cilantro.<br /><br />The accompanying dish is a deep fried Creamy Dory fillet. Seasoned with salt and pepper and dipped in egg and coated with Japanese bread crumbs with Parmesan cheese. Light and crunchy, it’s a good match with the noodles!</div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com2tag:blogger.com,1999:blog-14342580.post-8576674751165051892008-10-10T20:00:00.002+08:002008-10-14T07:36:35.725+08:00Spicy Pork w/ Coconut Milk<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SKmpXw3wL6I/AAAAAAAAAXI/HZ1NxwuTpNo/s1600-h/spicy+pork+with+coconut+milk.jpg"><img id="BLOGGER_PHOTO_ID_5235902267515744162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SKmpXw3wL6I/AAAAAAAAAXI/HZ1NxwuTpNo/s400/spicy+pork+with+coconut+milk.jpg" border="0" /></a>This is a dish I picked up from a stall I sometime get my lunch from. I don’t think this is exactly how they cook it but the concept is the same. From the results, mine is just a bit saltier and the sauce is thick, but both taste pretty good. I also used thinner cuts as opposed to theirs and I used pork while theirs was beef. In any case, I think this dish can be created and taste the same with either pork or beef.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SKmpYFCvJlI/AAAAAAAAAXQ/eAoK_Rsv42Y/s1600-h/spicy+pork+with+coconut+milk+2.jpg"><img id="BLOGGER_PHOTO_ID_5235902272930522706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SKmpYFCvJlI/AAAAAAAAAXQ/eAoK_Rsv42Y/s400/spicy+pork+with+coconut+milk+2.jpg" border="0" /></a>Since I used thinner cuts the cooking time is much less as compared to using thick cuts. I was done cooking in about 30 minutes. I just <span class="blsp-spelling-error" id="SPELLING_ERROR_0">sautéed</span> some minced garlic and onions followed by the pork sukiyaki cuts (1/2 kilo). Add some chili of your choice depending on how hot you want this dish. I used 2 finger <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chilis</span> without the seeds. This was followed by ¼ cup of soy sauce, though I think I’ll use less next time. Let it cook for about 15 minutes then add the coconut milk, give it a stir and leave it for another 10 minutes for the flavors to develop.peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-33463166646772333172008-08-19T00:44:00.005+08:002008-08-19T23:54:56.844+08:00Pork Steak<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SKmnnN6JDXI/AAAAAAAAAXA/MX4MXQZiGTc/s1600-h/pork+steak.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SKmnnN6JDXI/AAAAAAAAAXA/MX4MXQZiGTc/s400/pork+steak.jpg" alt="" id="BLOGGER_PHOTO_ID_5235900333985172850" border="0" /></a>This is a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bistek</span> recipe (assimilated from Beef Steak), except that i used pork sukiyaki cuts. Calling it <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Pokstek</span> doesn't sound so appealing, so 'll leave it at Pork Steak. Just like <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bistek</span>, this is marinated and cooked in soy sauce and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">calamansi</span>. I also add some freshly cracked black pepper and a teaspoon of sugar. With the Olympics ongoing, i just added an Olympic twist to this dish.<br /></div><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SKmnm_mQXwI/AAAAAAAAAW4/pPd5_Fntl7Q/s1600-h/pork+steak+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SKmnm_mQXwI/AAAAAAAAAW4/pPd5_Fntl7Q/s400/pork+steak+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5235900330143670018" border="0" /></a>I find using sukiyaki cuts in this dish better than the usual sirloin cuts. I just used 250 grams of the pork sukiyaki cuts to make this, the other 250 grams coming up next.<br /></div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com4tag:blogger.com,1999:blog-14342580.post-61651254798341518852008-08-19T00:34:00.007+08:002008-08-19T23:34:09.175+08:00Lumpiang Bangus (Milk Fish Spring Rolls)<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SKmmiUZ5NvI/AAAAAAAAAWw/8AfmI0Nqtjw/s1600-h/lumpiang+bangus.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_eKZHv6QMk-Y/SKmmiUZ5NvI/AAAAAAAAAWw/8AfmI0Nqtjw/s400/lumpiang+bangus.jpg" alt="" id="BLOGGER_PHOTO_ID_5235899150317991666" border="0" /></a>There's this stall in Tiendesitas that sells frozen packs of Milk Fish Spring Rolls, and at 40 pieces for P100, i think that's worth it. Of course, if it didn't taste good, i wouldn't even mention it here. I've been there several times but can't seem to recall the name of the stall. I'll update this once i go there again. If you've ever tried deboning a milk fish, you'd know that this isn't easy to make. At 2.50 a piece, I'd rather buy this. <br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SKmlrVpkVMI/AAAAAAAAAWo/VKw3S4Iku4E/s1600-h/lumpiang+bangus+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SKmlrVpkVMI/AAAAAAAAAWo/VKw3S4Iku4E/s400/lumpiang+bangus+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5235898205759362242" border="0" /></a>I eat this with sweet chili sauce. Yum!<br /></div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com1tag:blogger.com,1999:blog-14342580.post-4594827542757518052008-08-05T22:46:00.004+08:002008-08-19T23:34:11.725+08:00Chicken Tinola<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SJhp3BNplLI/AAAAAAAAAWY/8_Kb5juxRrY/s1600-h/chicken+tinola.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SJhp3BNplLI/AAAAAAAAAWY/8_Kb5juxRrY/s400/chicken+tinola.jpg" alt="" id="BLOGGER_PHOTO_ID_5231047361130239154" border="0" /></a>This was supposed to be my first entry for Lasang Pinoy Sundays when it featured soup. This was actually my second soup dish that i cooked, the first one was an experiment that didn't turn out well. So, to be sure, i went with something familiar and delicious. You can hardly go wrong with this since all it requires is sauteing some garlic, ginger and onions then adding the chicken and enough water to cover the chicken. Cover the pan and peel and cut some green papayas lengthwise or slice them 2 inches in length (Seeds discarded). You can have this longer, it's just that i prefer it that way. Wash a generous bunch of chili leaves, and remove them from the stalks. About half an hour later, add the green papayas and let them cook till soft. Season this with salt and pepper or fish sauce if you like. Before serving, add the chili leaves, give it a stir and leave it for about 5 minutes. In our home, we use fish sauce with or without chili peppers or soy sauce as a dipping sauces. Good meal. Good soup.<br /></div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-79551370178568371332008-07-29T23:47:00.007+08:002008-08-19T23:33:55.833+08:00Pork Chops in Ketchup & Soy Sauce<div align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SI87vXaGxaI/AAAAAAAAAWQ/vkkJeKMF7TE/s1600-h/pork+chops.jpg"><img id="BLOGGER_PHOTO_ID_5228463377323836834" style="margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;" alt="" src="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SI87vXaGxaI/AAAAAAAAAWQ/vkkJeKMF7TE/s400/pork+chops.jpg" border="0" /></a> Pork chops....so many ways of having it done. I'm planning on taking on the many versions. Most of the people i know, eat this the traditional way of it being seasoned with salt and pepper then fried. Dipped in vinegar and garlic or with gravy..it's good eats. I usually have my pork chops coated in bread crumbs, with or without herbs then deep fried. My wife introduced this version to me. I just suddenly had this version in my lunch box one day and I've enjoyed it ever since. It's also simple to make as i later found out. All this requires is a marinade of ketchup, calamansi, soy sauce and some water. Cook this in the marinade till tender and that's it. This was taken by my office window just before lunch.<br /></div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-53434944497802906042008-07-28T22:05:00.003+08:002008-07-28T22:43:56.825+08:00Yummy Picadillo<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SI3TrCJUAUI/AAAAAAAAAWI/AAF2kWgSc-s/s1600-h/picadillo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SI3TrCJUAUI/AAAAAAAAAWI/AAF2kWgSc-s/s400/picadillo.jpg" alt="" id="BLOGGER_PHOTO_ID_5228067478710780226" border="0" /></a>This one dish that is quick and easy to do. There are many variations using more than just carrots and potatoes and i think they also taste good. I prefer the simple version though, just ground meat or in this case ground chicken, potatoes and carrots. The eggs i added because i think it goes well with it. Ground pork is usually used for this, but i prefer the flavor of ground chicken. All this needs is minced garlic, a chopped onion, ground meat (chicken, pork or beef), carrots and potatoes, tomato sauce and soy sauce. Saute the garlic, followed by the onions then the ground chicken, season with S&P and let it cook till no longer pink. Add about 2-3 tablespoons of soy sauce and 1 pack of tomato sauce. Add some sugar if you like it a bit sweet. Boil some eggs and serve it with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">the Picadillo</span>. Goes well with rice or bread or just as is!<br /></div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com5tag:blogger.com,1999:blog-14342580.post-51332144057419069212008-07-28T12:32:00.013+08:002008-07-28T13:49:46.157+08:00Stir Fried Chicken<div align="justify"><a href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SI1MmhNllQI/AAAAAAAAAWA/PAW5KvAmf44/s1600-h/stir+fried+chicken+-+small.jpg"><img id="BLOGGER_PHOTO_ID_5227918967081112834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SI1MmhNllQI/AAAAAAAAAWA/PAW5KvAmf44/s400/stir+fried+chicken+-+small.jpg" border="0" /></a> I have always been apprehensive about stir frying chicken without any dark sauce or tomato sauce. My few attempts in the past always ended up lacking any flavor or having a flavor i didn't like. With my previous blunders in mind, i used a fusion of ingredients to make sure i do not fall short in the flavor category. The way i usually cook, is i rarely taste what i cook till near the end, way past the point of no return, i just smell it as i cook. I know it's a bad practice <span style="font-family:courier new;">which</span> could lead to disaster, but so far any disasters have been minimal and still edible. ;)</div><div align="justify"></div><div align="justify">With this i used garlic (lots), ginger (about a thumb), lemongrass 4 inner cores, 1 red bell pepper, 1 finger chili, chopped onion leeks (1/2 inch), chopped celery (1/2 inch + leaves), coarsely chopped coriander and basil, 1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tbsp</span> sea salt, 2 tablespoons fish sauce, cracked black pepper and 1 tsp of sugar. I marinated the chicken fillets (1/2 kilo) in salt, pepper, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Chinese</span> cooking wine, 2 egg whites and a tablespoon or cornstarch and left it for 1/2 hour before cooking.</div><div align="justify"><a href="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SI1MVG7t0NI/AAAAAAAAAV4/hAY6MRTUE5M/s1600-h/stir+fried+chicken+-+small2.jpg"><img id="BLOGGER_PHOTO_ID_5227918667969056978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_eKZHv6QMk-Y/SI1MVG7t0NI/AAAAAAAAAV4/hAY6MRTUE5M/s400/stir+fried+chicken+-+small2.jpg" border="0" /></a>I made this by sauteing the garlic and ginger till fragrant, then added the bell peppers and lemongrass followed by the chicken. At this point i added about 1/4 to 1/2 cup of water. Let this cook till the chicken is no longer pink. Add salt, pepper, sugar and fish sauce. Moving on, i added the celery (leaves and stalks), coriander and basil. The finger chili was added in the end just to add a little bite. Let this simmer for about 15 minutes till the flavors really blend together. If this gets dry just add a little more water, i don't like my stir fries to be dry. The verdict? It tastes like a Thai, Chinese and Filipino dish. The dish called on the memory of my taste buds. The chicken was tender and carried lots of flavor, a total turn around from my previous attempts. One thing i wanted to do was to add mushrooms, but i was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">disappointed</span> with quality i had so i skipped it. There will <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">definitely</span> be next time for this.<br /><br />Calling this Stir Fried Chicken because it was "stir fried" is probably too overused. I am terrible in making up names, so i guess the best i can do is Peter's-Pan Stir Fried Chicken. :) </div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com0tag:blogger.com,1999:blog-14342580.post-66129214118021131792008-07-26T19:29:00.006+08:002008-07-26T21:45:38.090+08:00Chili Wraps<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SIsLUtKrw4I/AAAAAAAAAVo/6xGaQZfsp4Q/s1600-h/chili+wraps+1b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_eKZHv6QMk-Y/SIsLUtKrw4I/AAAAAAAAAVo/6xGaQZfsp4Q/s400/chili+wraps+1b.jpg" alt="" id="BLOGGER_PHOTO_ID_5227284242843288450" border="0" /></a>We had a party last night for a friend that was getting married. Congratulations Mady! I volunteered to make <a href="http://peters-pan.blogspot.com/2006/11/chicken-salpicao.html">Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Salpicao</span></a> while the Chili Wraps was a dish prepared by my other friend Michelle, I just assisted in the frying and buying the ingredients. To make this, i bought about 300 grams of long green peppers/finger chilies or locally known as <span class="blsp-spelling-error" id="SPELLING_ERROR_1">siling</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">haba</span>. That was about 30 pieces. I also bought cheese, ham and small spring roll wrappers. Remove the seeds by making a slit lengthwise on one side of the pepper. Wash this in water and let it drip for a while. Once dry, place slices of ham and cheese inside, then wrap in spring roll wrappers. Fry till golden brown.<br /></div><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SIsLtRx12yI/AAAAAAAAAVw/PpT06X7AnZU/s1600-h/chili+wraps+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_eKZHv6QMk-Y/SIsLtRx12yI/AAAAAAAAAVw/PpT06X7AnZU/s400/chili+wraps+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5227284664988064546" border="0" /></a>When handling spicy peppers, never make the mistake of touching your face and always wash your hands well after. For those not fond of spicy food, this will probably still be too hot. For those that love spicy food, it might be too mild. For me, it's spicy, but not too hot. It just lingers enough, waiting to be quenched by a sip of cold beer or a spoonful of rice.<br /></div>peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.com5