28 Jun 2011
alicekalawPosted under Uncategorized
The trip from Manila to Narita, Japan, was only about 4 hours. I was still feeling so full from the breakfast I had at home and the food served in the airplane. As I walked to gate 15 of the Narita Airport where my flight to San Francisco was set to depart, there was a small snack bar called “Snack & Bar Avion.” I stopped for a while and looked at its food display. “Hmmm,” I told myself, “I should not miss this chance to taste Japan’s authentic ramens.” I suddenly forgot I was still full. Quickly then, I ordered item number 3 which said “Miso Ramen.” Knowing that I still have 3 hours left to wait, I savored each flavor of the ingredient present in my ramen bowl. There were green seaweeds, marinated bamboo shoots, thinly sliced leeks and a slice of a fatty pork. The fatty pork created a thick, oily, nutty, and slightly sweet soup. The broth was chicken and flavored with miso. The noodles were straight, slightly thick and soft. Oh, it was super delicious!
11 May 2011
alicekalawPosted under Uncategorized
There are many ways to prepare tiger prawns. They can be steamed, grilled, curried, baked with thick sauce poured on top, fried, or even put in soup with some vegetables (etc.). But, I always prepare my family’s and friends’ favorite (oh, maybe it’s actually my favorite and I just influenced my family and friends to love it), the “Prawns Thermidor.”
There are also a lot of recipes for Prawns Thermidor. However, this is my own version of the recipe which is really very yummy (no one took just a few pieces whenever I served this on the table) and, likewise, very easy to prepare. Preparation is about less than 30 minutes and cooking time would only take about 10-15 minutes.
The last time I prepared this dish, I steamed some crabs, cooked some tender and delectable fried pork chops, and a vegetable dish to go with it. But, you can combine this dish with meat recipes, too. Likewise, this will go well with Pasta con Olio y Aglio (Pasta with oil and garlic) or Pasta con Pomodoro Fresco (Pasta with Fresh Tomatoes). Prepare plain and simple pasta recipes so as not to overpower the taste of the Prawns Thermidor. And, also, it can go well with hot, freshly steamed white jasmine rice, if served solo.
For a little amount of money (compared to if you will dine in a restaurant), everyone who will partake of your Prawns Thermidor will really be satisfied with its very good taste and volume. They can have more, unlike again when you dine out. The problem in dining out is that food is really expensive and you will have to content yourselves with just a few pieces that comes with an order. This particular dish is truly expensive in restaurants. So, why not surprise and please your family and friends by preparing this for them?
Ingredients:
1 kilo Tiger Prawns
2 garlic bulbs, finely minced or finely chopped in food processor
¼ cup butter, softened
2 tbsps to ¼ cup extra virgin olive oil
¼ cup calamansi or lemon juice
¼ cup soy sauce
½ cup grated cheese
chopped parsley or you may use kinchay
Procedure:
Wash prawns and cut off pointed tip and legs. Drain in a strainer. Butterfly prawns by slitting open each piece from the head to the tail. Lay open on a baking tray if you are putting it in the oven or on a large pan or griller if you are cooking it on top of the stove.
Mix the minced garlic, butter, olive oil, calamansi or lemon juice, parsley/kinchay and grated cheese together in a bowl. Spoon mixture over the butterflied prawns.
Bake in a 350 degree oven for about 8 to 10 mins or cook on the stove for about 10 mins on high heat. Cook until the prawns turn orange-red. Do not over cook.
Serve hot. Enjoy.
Tips:
- It is easier to slit open or butterfly the prawns when they are half frozen. After washing, keep them first in the freezer for a few minutes.
- Do not overcook. Overcooked prawn’s meat stick to its shell and becomes tough. Cook just until the shell changes its color to orange-red and meat is still moist.
09 May 2011
alicekalawPosted under Uncategorized
My sister from Canada, Tina, called me yesterday morning to greet me a Happy Mother’s Day. When she learned that I was at home and was preparing for lunch for my family and for my friends, Nida and her daughter (Rachelle), she said in disgust, “Oh, Sister, it is Mother’s Day and you shouldn’t be cooking. You should be out and having lunch somewhere and enjoying the day. Well, I said, “Oh, but I already prepared something special my family and friends would surely love to eat for lunch. And, besides, we want to watch the Pacquiao-Mosley boxing fight. After our Sunday Mass tonight, my children pledged to treat me to a sumptuous dinner.” Truth was I don’t know if I can still eat or would have the appetite for a big dinner. We had so much for lunch. When we left the house for the Holy Mass, I was still very full.
It is fun and nice to eat in fancy restaurants especially during special occasions like this but it is always hard for me to choose where I want to eat especially if it’s for dinner (since I always want to have something light for dinner). There is no problem if it were for lunch. I could choose among these restaurants: Alba’s, Red Crab’s, Yaki Mix, Romulo’s, Katre’s or Cerchio’s. But, Cerchio’s, would be my last choice because I just had my surprise birthday party for my daughter (Katz) there last May 1. The place, food and the service were superb but I’d opt to try another restaurant for this occasion. My children suggested French or Spanish cuisines. I chose the Aresi Restaurant from among their suggestions. We went to Il Terrazo Mall where Aresi was supposed to be but we learned that Bistro Napa already replaced it. With the same owners, it was decided by them to rename, reconceptualize and relaunch the restaurant. I went through its Menu book and decided to stay. I had a good plate of “Seafood Jambalaya.” We had Mixed Fresh Greens with salmon flakes and blue cheese and slices of sourdough bread with Spinach Dip for our appetizer.
Going back to what I prepared for lunch, here was my menu:
Steamed Crabs, Prawns Thermidor, Fried Porkchops and Kare-Kare Veggies
For dessert, I baked a Blueberry Cheesecake and a Caramel Walnut Brownies. Nida brought a bilao of Sapin-Sapin from Dolor’s. We had freshly brewed Hazelnut coffee to go with the desserts, courtesy of one of my best friends, Charito.
Oh, thank God, I had a good time on Mother’s day with my family and friends. I’d like to thank my children for their love and, likewise, for their treat that made the day really special. Thanks, too, to my partner for giving me books on pencil shading on this special occasion. Finally, I’d like to thank my friends who called and sent me text messages to greet me. Though it is a day late, I’d like to greet all the mothers a “Belated Happy Mother’s Day.” Here is my wish for all of us, mothers, “May we always find joy and fulfillment in serving and loving our children. May we never tire from loving them unconditionally. To us, adults and mothers already, may we never forget the love that our mothers unselfishly gave us. May we always cherish them where ever they maybe.”
By the way, I am back from a long recess. I was so occupied studying for my Spanish Language Course. The first level finished before the Holy Week and the second level is about to begin. But, I will be posting new recipes on my food-blog at least once a week. Thank you for bearing with me. I’m back.
Tomorrow, I will be posting the recipe for Prawns Thermidor and the step-by-step procedure on how to prepare and cook it.
24 Feb 2011
alicekalawPosted under Uncategorized
Pochero like the Afritada is a stew, also of Spanish origin. Different kinds of meat like pork, beef and chicken can be used in cooking it. I learned from friends and some people that the Pochero has many versions. So, cooking it in the Philippines varies depending on who is cooking it and what part of the country the one cooking it is coming from. Some put carrots and chick peas while some others use sweet potatoes (camote) instead of potatoes. Some others still, put chorizos while some don’t. But, the real Spanish Pochero is basically stewed meat with chorizos and vegetables.
Here is my Mom’s own simple version of the Pochero, which I really find so delicious. For this recipe, I used pork. Chicken and beef can be used, too.
You will need:
1 kilo pork, cubed (or 1 kilo beef or chicken)
1 can pork and beans
2 chorizo de bilbao, sliced diagonally *(Purefood Chorizo de Bilbao is good but please see my Tips below first)
1 big potato, cubed
4 pieces of plantains (saging na saba), cut diagonally
1 head of cabbage, quartered
200 gms. pechay (long green cabbage)
200 gms, Baguio beans
1 bay leaf
garlic, minced
onion, chopped
Procedure:
Saute garlic and onions. Add pork. Continue sautéing until pork changes color. Pour water and bring to a boil. Put bay leaf. Simmer on medium heat until pork is almost tender. Add the pork and beans, chorizo de bilbao and the plantains. Let cook until pork is tender. Add Baguio beans, cabbage and pechay. Simmer until vegetables are cooked (but not over cooked). Season with salt and pepper.
Serve hot. Enjoy!
Tips:
1. If before putting the vegetables, the meat pieces are already very tender, scoop all the meat to a bowl. Cook all the vegetables in the sauce. When ready to serve, put the meat in a dish pan, a bowl or a platter. Arrange the vegetables on top and pour over the sauce. If you want a thicker sauce, put a little cornstarch dissolved in water.
2. If you do not have chorizo de bilbao, you can still cook the Pochero without them and your Pochero would taste just as good. Instead, saute the meat pieces in garlic and onion. Put 2 tablespoons of fish sauce (patis) and follow the rest of the procedure as written above.
23 Feb 2011
alicekalawPosted under Uncategorized
I like shitake mushroom so much because of its excellent smoky flavor and its meaty texture. It is consumed in many countries, including the U.S., Europe and Canada. It is especially used in Asian cuisines such as Chinese, Vietnamese, Thai, Japanese and Korean. Shitake mushrooms are also known to be a great source of potent anti-oxidants. Whenever I go to Hong Kong, the Shitake Mushrooms are one of my priority buys. But, one does not have to go to HK for a bag or two of good quality Shitake Mushrooms. They are now available in local supermarkets, Korean and Japanese grocery stores and even in Ongpin’s Chinatown (Phils.).
Lucky me because I have an abundant stock of the Shitake Mushrooms that came directly from HK. Thanks to my Kat-kat and to John for always bringing me bags of the Shitake Mushrooms whenever they visit the most loved tourist destination in Asia, Hong Kong. HK is the renowned region of the People’s Republic of China for its expansive skyline and deep natural harbour.
I would like to share with you this yummy recipe which I always think of preparing for my family and friends, to go with a Chinese dish.
You will need:
1/2 kilo beef sirloin, sliced thinly
1 1/2 cups dried
1 head brocolli (flowers and stem)
oyster sauce, about 4 tbsps
sesame oil, 1 tsp
ginger, cut into strips
garlic, minced
onion, chopped
sugar, salt and pepper
cornstarch dissolved in water
Procedure:
Soak shitake mushrooms in a bowl of water. Set aside.
Wash beef slices and drain in a colander. Set aside.
Saute in a pan the ginger, garlic and onions. When onions are soft, add the beef slices. Cook until brown and lightly fried. Pour oyster sauce and a little water. Let beef boil on low heat for a while to absorb the flavor of the oyster sauce. Then, pour about 1 cup of water, shitake mushrooms and the water where the mushrooms were soaked. Bring to a boil and simmer for about 15 mins. Then, add the brocolli. Let the brocolli cook but do not over cook. It should still maintain its bright green color. Season with some sugar, salt and pepper to taste. Thicken sauce with cornstarch dissolved in water. Put off fire. Add the sesame oil.
Serve hot. Enjoy!
22 Feb 2011
alicekalawPosted under Uncategorized
Chicken Afritada is one of the simplest Filipino food I always cook. It is well loved by both the young and adult, simply because of its delicious sauce. Like the Paella, Arroz Valenciana, Pochero, and Galantina, Chicken Afritada was also introduced to our Filipino culture by the Spaniards during their regime in our country for over 300 years. Up to now, these dishes are still well-loved by many Filipinos. The Spanish dishes are often served not only on ordinary days but also on special occasions. Below is my own version of the simple dish.
You will need:
1 whole chicken, chopped
2-3 potatoes, cubed
Slices of red and green bell pepper (optional)
1 can tomato sauce
1 cup water or broth (or 1 piece chicken bouillon, use Knorr)
2 tbsps of patis (fish sauce)
Garlic, minced
Onions, chopped
Oil for sautéing
Procedure:
Wash the chicken pieces and drain in a colander. Saute garlic and onion in a pot. Add chicken pieces. Slightly brown them. Add patis (fish sauce). Cover pot for about a minute. Pour tomato sauce and about a cup of water. Mix. Bring to a boil and simmer for about 20 minutes. Add potatoes (and slices of bell pepper, optional) and simmer for about 5 minutes more or when potatoes are cooked. Put a little ground pepper and salt to taste.
Serve hot. Pour sauce over steamed rice. Enjoy!
Reminder: If you are cooking less than a kilo of chicken, put only half of the chicken bouillon. Adjust the salt to taste when almost cooked.
21 Feb 2011
alicekalawPosted under Uncategorized
When I was defrosting my freezer yesterday morning, I found about 1/4 kilo each of fish fillet and peeled shrimps, among other small stocks of frozen stuff. Since I was going to the market and was emptying my freezer, I thought of cooking them right away. What can I cook out of a small portion of fish and shrimps? I took the box of cornstarch from my pantry cabinet and scooped one half cup to a bowl, seasoned it with salt and pepper. I then dredged the pieces of fish and shrimps on the cornstarch mixture and lightly fried them in a non-stick pan using just a little vegetable oil. In another pan, I sautéed some strips of ginger, minced garlic, quartered onions and slices of red bell pepper. Then, I poured a little white vinegar, sweet and sour catsup, some water, and a little sugar, to have a balanced sweet and sour taste. When it came to a boil, I put all the pre-fried fish fillet and shrimps. I sprinkled a little ground pepper and adjusted the salt to my taste. Finally, I thickened the sauce with cornstarch dissolved in a little water. And, presto! We have another dish to go with our fried porkchops for lunch.
20 Feb 2011
alicekalawPosted under Uncategorized
I am due for an executive check-up, which among others, includes a blood extraction for cholesterol, blood sugar, uric acid and others. Instead of focusing on the pain that the ouchy pricking needle and the blood extraction itself would bring, I focused on how I could reward myself after the procedure. I looked around the Capitol Medical Center in Quezon City where I will have my check ups and promised myself a good treat from the nearby coffee shop. It happened to be the Figaro Coffee Shop*, located just across the hospital. I looked forward to having a hearty breakfast right after my procedure. Keeping my promise to myself, in less than 5 minutes after I was released from the lab, I rushed to the coffee shop for a freshly brewed coffee together with one of the coffee shop’s all day breakfast menus. I chose the Marinated Boneless Bangus over the Pork Longganiza, Classic Corned Beef and the Beef Tapa Supreme. Hmmm, it was sooo good! The price was very reasonable and the ambiance, just great. The 10-hour fasting was worth the wait.
* As usual, please note that I am not being paid for featuring the coffee shop. It just happens that I really like its food, service and ambiance.
18 Feb 2011
alicekalawPosted under Uncategorized
It’s our 4th week in doing our week long menu plan. After this week (that is on the 5th week), you may start repeating some of the recipes you have cooked during the past weeks. Ask your family members which among the recipes you prepared do they like most. Then, you may start repeating some of them. I have been suggesting to alternate the use of meat with seafoods and, if possible, always cook a vegetable dish that will go with your main dish.
To recap, your menu planning may be like this:
Monday - Fish or any Seafood; or, just a Pasta Dish
Tuesday – Pork
Wednesday – Chicken
Thursday – Beef
Friday – Fish or any Seafood
Saturday - Pork
Sunday – Beef
This way, it will be easy for you because you will only think of a Seafood Dish for 2 days, Pork dish for 2 days, Beef dish for 2 days and a Chicken dish for a day. If you want to have a Chicken dish at least 2 times a week then take out one of the Pork dishes and replace it with a Chicken dish.
If you will follow my advice, I am sure that Menu Planning would be a lot easier and enjoyable for you. Engage your family members by asking them what they want to eat.
For breakfast, you can alternate whatever breakfast food you’ll see in the market/grocery store that may look appealing to you. You can cook either sunny-side up eggs or scrambled eggs or omelets. For omelets, you can do mushroom omelets, vegetable, or cheese. I do not recommend processed food like tocino, longaniza, canned meat loaf, etc., often simply because they are processed. Processed foods may contain a lot of chemicals that may be detrimental to one’s health. You may serve champurado, arroz caldo, pancakes, grilled sandwiches, French toast, or even dry toasts with jam and butter on some days thus avoiding the use of processed food. Remember that Moms or the Homemakers (either Female or Male, single or married) have great influence over their family members when it comes to food.
For the week ahead, the following are my suggestions. If you want to follow this, you may print this page and bring it with you when you go to the market and the grocery store. It will be your guide as to what to buy because I will already list the items you will need for the menus. If you do not have a printer, get your pen and paper ready and copy the following. You may post your menu for the week on your refrigerator door. It will serve as the guide for your helper, thus avoiding wastes. It is also for your family members to know what they will be having on a particular day.
Monday
Breakfast : Pan-Grilled Bread with Chicken Filling
Papaya slices
Dinner : Ginataang Tilapia with Mustasa (Tilapia w/ Coconut Milk & Mustard leaves)
What to buy:
1 loaf pan, preferably wheat bread
½ kilo chicken breast, boil with salt and pepper and flake
- mix with mayonnaise, a little chopped onions and cucumber, salt and pepper
Papaya for dessert
For Ginataang Tilapia:
6 pcs medium sized Tilapia
Ginger, long green sili (peppers), a bunch of mustasa (mustard leaves)
1 big fresh coconut or 1 can liquid instant gata or 2 packs powdered instant gata
Tip: In cooking the Ginataang Tilapia: clean the Tilapia pieces, salt them, put them in a shallow pan, put ginger, garlic, onions and pour a little vinegar and bring to a boil. Lower the heat when boiling and add gata (coconut milk). By boiling the fish in vinegar first, its meat gets firm, so you will not have a very soft fish meat.
Tuesday
Breakfast : Arroz Caldo
Banana
Dinner : Soft Pork cooked with Soy and Calamansi with Bay leaf
(simmered in low heat)
Sauteed Sayote
What to buy:
Bananas
For Arroz Caldo:
1/4 kilo rice, malagkit, mixed with ¼ kilo jasmine rice, for Arroz Caldo
Ginger, kasubha
½ kilo chicken wings
Optional: ¼ kilo chicken gizzards and 6 hard boiled eggs
For Pork cooked in Soy & Calamansi (or lemon) juice with Bay Leaf
1 kilo pork belly, cut into strips
Calamansi or lemon juice, soy sauce, bay leaf
Bring to a boil then simmer in low heat until cooked
3 pieces of sayote
Wednesday
Breakfast : Mushroom Omelet with either Rice or Bread
Pineapple
Dinner : Chicken Afritada
What to buy:
Mushroom buttons in can
Eggs, Rice
Pineapple
For Chicken Afritada
Whole chicken weighing more than a kilo (cut into slices)
4 potatoes
Green and red bell peppers
Tomato sauce *(preferably Del Monte)
Thursday
Breakfast : Sunny side-up eggs with Crispy Daing
Ripe mangoes
Dinner : Fried Beef with Green Beans (Sitcharo)
What to buy:
Daing (dried fish)
Eggs
Mangoes
1 kilo sirloin, thinly sliced
¼ green beans (sitcharo)
Friday
Breakfast : Champorado with Tuyo (dried fish)
Oranges
Dinner : Fish Fillet with Tofu and Black Beans
What to buy:
Champorado (ready mix from the grocery store)
Small can evaporated milk for Champorado
Tuyo (dried fish)
Oranges
For Fish Fillet with Tofu and Black Beans:
¾ – 1 kilo of Lapu-lapu fillets (or Maya-maya or Dory)
1 big soft Tofu, ginger
1 can black beans *(get Temple brand)
Saturday
Breakfast : Arroz a la Cubana
Pineapple slices
Lunch and dinner: Beef Pochero
What to buy:
½ kilo ground beef and pork (mixed)
Small pack raisins
Banana (saba) or Plantains
Eggs
Pineapple
For Beef Pochero:
1 kilo beef, cubed
1 tall can pork and beans *(get Purefoods)
Tomato sauce
3 potatoes
1 head cabbage
¼ kilo pechay Tagalog
¼ kilo Baguio beans
Optional: 3 pcs Saging na Saba or Plantains, halved
Sunday
Breakfast : Cheese Omelet with either Bread or Rice
Banana
Lunch and dinner : Pork with Tokwa (Tofu), Black Beans and Kinchay
What to buy:
Eggs, cheese for omelet
Bread
For Pork with Tokwa, Black Beans and Kinchay:
1 kilo pork belly, cubed, choose one with less fat
2 big tokwa
1 can black beans *(get Temple brand)
Kinchay
Reminder: Print this or copy the items to buy, both from the wet market and the grocery store. Always buy at least a kilo of onions, ¼ kilo of garlic, a kilo of tomatoes, about half a kilo of pork and small shrimps for sautéing. And, again, as I said in my previous Menu Planning (for Weeks 1,2, & 3), buy an extra kilo or two of any meat so that you will have something in stock should you have a guest to visit you during the week.
*I don’t get paid for naming the brands, I just find them really good.
16 Feb 2011
alicekalawPosted under Uncategorized
One time, one of my friends treated us to dinner. She brought us to an Italian restaurant called Cibo. Since it was her treat, we left the ordering to her. She got for us an oblong shaped pizza and a pasta dish. Both dishes were really delicious. The pizza with thin crust was very much like the pizza a legno we usually ordered in Rome, Italy (cooked in an oven using chopped woods) , while the pasta was so tasty I have not eaten one like that before. So, I asked the waiter to bring me the menu book just to see the ingredients of the pasta. Sure enough, the ingredients were written right after the name of the dish. It said among others, pesto. I am not a lover of pesto. But, from the time I tasted that Pesto Pasta from that restaurant, I began to love it. I’d say that I am so lucky because shortly thereafter, I met Ms. Maita Porres, the owner of Cibo, who unselfishly shared her recipe for pesto. From that time on, I have been making my own pesto sauce at home, but, it didn’t stop me from patronizing her restaurant. It has actually become my favorite Italian restaurant.
Here is my version of the recipe for pesto.
You will need:
100 gms of basil leaves
8 – 10 cloves garlic (10 cloves for spicier pesto)
1/2 cup grated Parmesan cheese
¾ – 1 cup of extra-virgin olive oil
2 tbsps pine nuts (walnuts can be a substitute)
Either a food processor, a blender or a pestle and mortar can be used.
Procedure if using a blender or a food processor:
Gather the basil leaves with your hands and roll them into a ball. Slice it thinly. Set aside. Put the garlic cloves in the food processor. Blend until finely chopped. Put the pine nuts. Blend again. Put the basil leaves. Blend then pour the olive oil a little at a time. Add the grated Parmesan cheese. Continue blending until creamy. Put a little more oil if it has become a thick paste. Season with a little salt and freshly ground pepper.
If using a pestle and mortar (you will need a big one though):
Gather the basil leaves with your hands and roll them into a ball. Slice it thinly. Set aside.
Put the garlic cloves in the mortar and crush them finely using the pestle. Add the pine nuts and crush them together with the garlic. Then the basil leaves. Pound the basil leaves together with the garlic and pine nuts and pour the olive oil a little at a time. Then, blend in the Parmesan cheese. Mix until well blended. Season with salt and pepper.
You may serve the pesto with crackers or use it as a pasta sauce. Enjoy!
Tips:
You may use the available Parmesan cheese in the market. Kraft is a good brand.
Walnut can be substituted for pine nuts.
Pesto can keep for a week in the refrigerator or for a month when kept in the freezer in a container with lid.
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The trip from Manila to Narita, Japan, was only about 4 hours. I was still feeling so full from the breakfast I had at home and the food served in the airplane. As I walked to gate 15 of the Narita Airport where my flight to San Francisco was set to depart, there was a small snack bar called “Snack & Bar Avion.” I stopped for a while and looked at its food display. “Hmmm,” I told myself, “I should not miss this chance to taste Japan’s authentic ramens.” I suddenly forgot I was still full. Quickly then, I ordered item number 3 which said “Miso Ramen.” Knowing that I still have 3 hours left to wait, I savored each flavor of the ingredient present in my ramen bowl. There were green seaweeds, marinated bamboo shoots, thinly sliced leeks and a slice of a fatty pork. The fatty pork created a thick, oily, nutty, and slightly sweet soup. The broth was chicken and flavored with miso. The noodles were straight, slightly thick and soft. Oh, it was super delicious!
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