Isa munang buntong hininga
Yep, I've been quite lazy lately. Haven't had enough energy to update my blogs. Pardon my laziness but I'm more focused on havin the wee one for now. Maybe after a few more weeks and I'll be back on track. In the mean time you can e-mail me at m1teresafernandez@yahoo.com for any questions regarding my posts or if you want to ask for the recipes. I'll do what I can, but for the moment bear with me ok.
01 September 2005
14 June 2005
TAPSILOG
To make tapa: first, buy beef than have already been sliced from the asian store. Make a mixture of vinegar, salt and garlic. Marinade beef in this mixture at least overnight.
To cook: shallow fry in oil until brown
10 June 2005
GELATIN
This is how I know gelatin, the way my aunt makes it.
How It's Done:
Place canned fruits or raisins at the bottom of your mold. Cook gelatin according to package directions. Pour over fruits. Chill in the fridge to set. To serve: mix condensed milk and cream, spread over gelatin. Garnish with grated cheese.
CHICKEN KEBOBS
What's In It:
chicken thighs and breasts, deboned and cut into bite size pieces
pineapple chunks, reserve syrup
liquid barbeque marinade
spring onions, cut into 2" lengths
garlic
How It's Done:
Combine barbeque marinade, pineapple syrup, spring onion and garlic. Put chicken in marinade and let stand for at least four hours. Skewer alternately chicken, pineapple and spring onions. Grill.
BAKED BEEF AND GRAVY
If you've come across a dish called Beef in Mushroom Gravy, this is just a modified. I just jazzed it up a bit by adding cheese and baking it.
What's In It:
Beef slices
Button mushroom
Beef stock
Flour
Salt
Pepper
Cheese
07 June 2005
Dumpling and Shrimp Soup
Nope, it's not wonton or siomai soup. What I made were really dumplings, used the circular wrappers pa nga e, which I planned to cook gyoza style (commonly known here as pot-stickers). But it was raining that day and I could sense that my husband would more likely appreciate to have some hot soup. So what else is there to do but make soup of the dumplings
Dumpling and Shrimp Soup
Filling for the Dumpling:
ground pork
shrimps, chopped
carrots grated
green onion, chopped
a few leaves of kinchay, chopped
1 egg
soy sauce
salt
pepper
As usual I didn't measure the ingredients again but when in doubt fry small portions of the mixture to test and adjust the taste. Place filling on half of the wrapper and fold to cover, it should look like half-moons or empanada like in shape. Seal with water or egg-wash (mixture of beaten egg with a little water.
Boil 2 cups of chicken stock and 2 cups water in a pot. When the water is boiling add the dumplings. Let boil for 5 min. more then add pieces of shrimps and sliced carrots. Lastly, add the chinese cabbage and season with salt and pepper. Serve hot with green onion.
ground pork
shrimps, chopped
carrots grated
green onion, chopped
a few leaves of kinchay, chopped
1 egg
soy sauce
salt
pepper
As usual I didn't measure the ingredients again but when in doubt fry small portions of the mixture to test and adjust the taste. Place filling on half of the wrapper and fold to cover, it should look like half-moons or empanada like in shape. Seal with water or egg-wash (mixture of beaten egg with a little water.
Boil 2 cups of chicken stock and 2 cups water in a pot. When the water is boiling add the dumplings. Let boil for 5 min. more then add pieces of shrimps and sliced carrots. Lastly, add the chinese cabbage and season with salt and pepper. Serve hot with green onion.
06 June 2005
Oven Roasted Chicken
Roast Chicken
Wash and clean the chicken thoroughly (don't be a pilosopo and ask me if you need soap for that ok). Pat dry with paper towels. O di ba bagong ligo na ang manok nyo, time to dress it up. You can use a simple dry rub of salt, ground balck pepper, garlic and onion powder. Or you can also use Italian or French Salad dressings, para mas vonggacious ang chicken. Place a few pieces of sliced onion, garlic, ginger and bay leaf in the cavity of the chicken. Thyme, basil and rosemary can also be used. I also placed some chopped garlic under the skin of the chicken (in between skin and meat) for extra measure. Oven broil or bake for 45 min-1 hour, depending on the size of the chicken.
Adobong Pusit
Ingredients:
6-8 medium size squids, cleaned
2 tomatoes sliced
onion sliced
garlic sliced
ginger cut into strips
1/4 c. vinegar
2-3 tbsp. soy sauce
a pinch of sugar
ground black pepper
Saute the garlic, ginger, onions and tomatoes. When the onion changes in color add in the squids.
Pour in the vinegar and let boil before stirring. Season with soy sauce, sugar and pepper.
6-8 medium size squids, cleaned
2 tomatoes sliced
onion sliced
garlic sliced
ginger cut into strips
1/4 c. vinegar
2-3 tbsp. soy sauce
a pinch of sugar
ground black pepper
Saute the garlic, ginger, onions and tomatoes. When the onion changes in color add in the squids.
Pour in the vinegar and let boil before stirring. Season with soy sauce, sugar and pepper.
18 May 2005
Chicken Pochero
I remembered this recipe from one of the local cooking shows I used to watch on weekends back home. With just a few pieces of chicken, pochero makes perfect sense because of the different "extenders" in the dish. But I had to make a few adjustments since I didn't have any chorizo and eggplants in stock. I used vienna sausage in place of the chorizo and made the dish with a lot more sauce than usual ( my kids prefer dishes with sabaw to go with their rice). We usually serve soupy viands with the soup on the side and the meat and veggies in another plate/bowl.
Chicken Pochero
Ingredients:
Chicken cut into serving pieces
Saba (plantain) bananas sliced diagonally about 1/2 inch thick
Sweet potatoes sliced into 1/2 inch thick rounds
onion, sliced
2 cloves garlic,sliced
Carrots sliced diagonally
10-15 leaves of chinese cabbage
Vienna sausage cut in half, reserve the broth
1 /2 c. of tomato sauce
1 c. water
salt
pepper
Shallow fry the bananas, sweet potato and chicken until sides turn slightly brown. Drain in paper towels.
In a pot, saute the garlic and onions. Add the chicken, carrots, tomato sauce , broth from the vienna sausage and water. Simmer . Add the rest of the ingredients. Season with salt and pepper. I usually add a pinch or two of sugar whenever I use tomato sauce or tomato paste , I think it somehow balances the acidity.
Chicken cut into serving pieces
Saba (plantain) bananas sliced diagonally about 1/2 inch thick
Sweet potatoes sliced into 1/2 inch thick rounds
onion, sliced
2 cloves garlic,sliced
Carrots sliced diagonally
10-15 leaves of chinese cabbage
Vienna sausage cut in half, reserve the broth
1 /2 c. of tomato sauce
1 c. water
salt
pepper
Shallow fry the bananas, sweet potato and chicken until sides turn slightly brown. Drain in paper towels.
In a pot, saute the garlic and onions. Add the chicken, carrots, tomato sauce , broth from the vienna sausage and water. Simmer . Add the rest of the ingredients. Season with salt and pepper. I usually add a pinch or two of sugar whenever I use tomato sauce or tomato paste , I think it somehow balances the acidity.
Baked Tilapia Fillet
We had this for lunch yesterday and it turned out pretty well even my kids liked it considering that they're a little picky with what they eat. When I did this dish I had the idea of cooking it the same way we made grilled bangus back home in the Philippines. The aroma of tomatoes, onion and garlic on the broiler is just so wonderful my kids often came to the kitchen asking what was I cooking and exclaiming "It's (smells) delicious mommy".
Baked Tilapia Fillet
Ingredients;
2 large tilapia fillets
2 tbsp. calamansi juice
salt
pepper
3 tomatoes sliced
1/2 onion sliced
4 cloves garlic sliced into thin slivers
1 medium knob of ginger sliced
melted butter or olive oil
Marinate fillets with calamansi juice, salt and pepper for at least 15 min. Mix tomatoes, onion, ginger and half of the garlic season with a little salt. Brush the aluminum foil with butter place half of the tomato mixture and then one fillet on top. Brush the fish with butter and sprinkle half of the remaining garlic. Wrap and seal the foil. Do the same with the other fish fillet. Bake for 15-20 min. at 375. Open the foil and bake for another 5 min. or until the garlic flakes become toasted.
2 large tilapia fillets
2 tbsp. calamansi juice
salt
pepper
3 tomatoes sliced
1/2 onion sliced
4 cloves garlic sliced into thin slivers
1 medium knob of ginger sliced
melted butter or olive oil
Marinate fillets with calamansi juice, salt and pepper for at least 15 min. Mix tomatoes, onion, ginger and half of the garlic season with a little salt. Brush the aluminum foil with butter place half of the tomato mixture and then one fillet on top. Brush the fish with butter and sprinkle half of the remaining garlic. Wrap and seal the foil. Do the same with the other fish fillet. Bake for 15-20 min. at 375. Open the foil and bake for another 5 min. or until the garlic flakes become toasted.
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