PORKSTEAK

Isa munang buntong hininga

What's In It:
porkchops
lemon juice
soy sauce
onion slices
garlic
salt
pepper

How It's Done:
Marinate porkchops in the mixture of soy, lemon juice and onion for at least an hour. Saute garlic. Put in porkchops and slightly brown sides. Pour the marinade. Cover pan and simmer until meat is tender. season with salt and cracked black pepper.

BREADED PORK CHOPS

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What's In It:
porkchops
flour
paprika
salt
pepper

How It's Done:
Season porkchops with salt, pepper and paprika. Also, season the flour with salt and pepper. Dredge meat in flour and set inside fridge for at least 30 min. Deep fry meat in hot oil.

SOPAS

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It's been really cold outside these days and I've been wanting to eat soup for a week now. I found an opportunity to make sopas for merienda today. With the leftover bacon and hotdogs from breakfast and chicken from last night's roast I'm good to go. It's a good thing I always keep boxes of pasta and noodles in stock. I also got extra flavor from the fat I saved from the cooked bacon.

What went into it:
bacon fat\oil
garlic- minced
onion- diced
4 pieces of cooked bacon- cut into strips
3 hotdogs- diced
flaked chicken meat- diced
carrots- diced
bell pepper- diced
celery- diced
cabbage
small shell pasta
milk
salt and pepper
broth

Saute garlic and onion in bacon fat. Add in carrots, celery, hotdogs and chicken meat. Next add the bacon, bell pepper, cabbage and pasta. Stir and cook for 5 min. Pour in broth. Simmer until the pasta is fully cooked. Season with salt and pepper. Add in milk before turning off the stove. Serve and enjoy.

CALDERETANG MANOK

Isa munang buntong hininga

If your familiar with calderetang baka this recipe is no different except for the substitution of chicken for the beef.

What's In It:
chicken pieces
1 small can tomato sauce
2 tbsp. tomato paste
3/4 c. chicken liver
1/4 c. sweet pickles, crushed pineapple can also be used
1 bell pepper
1 carrot
green peas
garlic
onion
salt pepper
green olives (optional)

Place chicken livers in pot with a few cloves of garlic, salt and pepper. Cook thoroughly. Let cool then mash.

How It's Done:
Saute garlic and onion. Add in chicken and brown sides. Put in the vegetables followed by the tomato sauce, tomato paste and chicken liver. Simmer until chicken pieces are cooked through. Put in the sweet pickles and season with salt and pepper. Turn off heat then add the olives.

SEAFOOD WITH COCOMILK

Isa munang buntong hininga

Remember my post on the crab torta? Well, I have two more cans of lump crab meat in the fridge so I had to make use of them sooner or later. I wanted to cook them with coconut milk just like ginataang alimango but I didn't want it to look like mush. So I threw in whatever seafood and vegetables I have left in the fridge.

What went into the pot:
2 cloves garlic minced
1/2 onion minced
1 tomato sliced
2 cups shelled shrimps
2 cups shelled mussels
1 can of lump crabmeat
2 bundles of pechay cut into 1" pieces
1 can coconut milk
salt and pepper to taste
scallions for garnish

How it's done:
Sautee the garlic, onion and tomatoes. Add the shells and mussels. When the shrimps start to change color add the cocomilk and turn the heat to medium. Add the pechay then the crabmeat.
Refrain from stirring .Season with salt and pepper. Garnish with scallions.

HAPPY BIRTHDAY LOVE

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Panindigan daw ba ng asawa ko na 26 pa lang sya. Ayaw kasing aminin na matanda na sya ...LOL. The same reason why he didn't want me to cook for his birthday celebration in the first place. He didn't want to invite friends over to celebrate with us he didn't want to dine out either. He said to keep it simple "basta may pansit ok na.."
So what did we have on my Love's birthday: Pancit Palabok, Cookies and Cream Chocolate Cake, Lobsters, Mesquite Smoked Baby Back Ribs, Ham with Pineapple-Calamansi Glaze, Honey Glazed Dinner Rolls, and Rocky Road IceCream.
Happy 3_th Birthday LOVE, I love you!

OXTAIL POCHERO

Isa munang buntong hininga

I was at it again (state of cooking frenzy I guess) so don't expect any measurements.Boil oxtail in water with onion, garlic, salt and peppercorns until tender. Fry banana slices and set aside.Add pieces of corn to oxtail simmer for 10 min. Put in pechay and banana. Stir in tomato sauce. Adjust seasoning.Drop in long green chili peppers before turning off the stove.

CRAB TORTA

Isa munang buntong hininga

Guess what I just discovered in our last visit to Costco......canned lump crab meat from the Philippines! Yep, yep Philippine crabs. Just can't figure out if it's alimango or alimasag. Eh, what the heck, whichever it is it's yummy crabmeat from home. Nothing beats the sweet meat of our crabs.
If I'm not mistaken Phillips is the brandname of the crabmeat and it comes in black cans. However if you go to Costco and find 3 cans that are slightly different from one another, don't be confused. Although under one brand the crabmeat comes from three separate countries: Philippines, Indonesia and Vietnam.
Okay, enough of that. I've been dreaming of crabcakes since I bought the crabmeat but, alas, I've ran out of mayo. So what's the next best thing to make with already-picked-no-shells crab meat - rellenong alimango. Sans crab top shells to put the mixture into so I just shaped them into patties. They turned out great. One bite and it reminded of the tortang giniling we had at Pampanga. So simple yet so filling and satisfying. Hence it's more of a tortang alimango than a rellenong alimango.

What went into the mixture:
1 potato chopped finely
1 onion minced
1 red bell pepper chopped finely
1/2 tsp ground black pepper
1 tsp salt
1 egg

Perfecting the Pancit

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Puto Pao

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This is another one of those semi-home made food that makes your friends think you've slaved in the kitchen for hours. Hmmm..where have I heard that line before?

What Went Into It:
puto mix, from the friendly neighborhood pinoy store
salted egg, (itlog na maalat or itlog na pula, which came first?)
leftover pork asado, shredded
cupcake pan/mold, (I used those those stand-by-themselves foil cups with paper lining inside)

My take on the Tiramisu

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Back To Business

Isa munang mahabang buntong hininga....haaay..
at long last I'M BAAAACK!!!!
After almost a year of hibernation I finally found the time for my blog.
I'll soon be posting new experiments that I've been concocting in the kitchen.
The updates will still be somehow sporadic but I'll try to do what I can with a little free time at hand.
Anyhoo, you can expect that I'll be making this blog alive and kicking again.