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Sunday, December 22, 2013

Friday, December 20, 2013

Cutting Edge Knives – Get the New, Hot Knife!

1:06:00 AM 0 Comments
Cutting edge cutlery can make food preparation easy so it can be tempting to buy the new, hot knife when you see it touted on television by a celebrity chef or featured in the fancy cooking magazines. The fact of the matter is that while you may or may not need a new knife, you really do need to take stock of the cutlery you own before buying anything new because proper cutlery care, handling and storage has a lot to do with how well a knife does or does not perform.  If you are not taking proper care of the cutlery you already have then a new knife is not going to improve the situation.



Wednesday, December 4, 2013

Sinigang na Hipon

5:09:00 AM 18 Comments
Sinigang is one of the famous Filipino dishes. This is often serve when the weather is cold as the sour soup helps to warm the body. You can actually use any meat you like, may it be a fish, pork, beef, or shrimp. 

Traditionally, fresh tamarind is use to give flavor to the soup. But there are sinigang recipe mix that you can buy in Asian stores. There are different varieties to choose from; sinigang na may gabi, sinigang na may sili or the original sinigang sa sampalok. This will also give you the same zesty flavor you hope to achieve.
 
Sinigang na Hipon

Tuesday, November 26, 2013

Kutsinta Recipe

12:00:00 AM 3 Comments
My hometown take pride on its famous and delicious sticky rice cake or locally known as kutsinta. To be honest, I have no idea on how to cook this dessert until a good friend of mine share her recipe with me. Although I adjust the sugar content base on how sweet I want it to be. Other than that, I find this recipe very good and you'll definitely ask for more. 

Making kutsinta is very easy. Just be careful in putting the lye water, too much and too little can ruin the chewiness of this great dessert. This is a tested recipe and 1 teaspoon of lye water is perfect for amount of the rest of my ingredients. 

Naturally, kutsinta is kind of orange in color and that is because of the brown sugar reacting well with the rest of the ingredients. Some use annato seeds to make the orange color more deep. Some use food grade colorant to play with the colors of kutsinta just like I had below. But of course, that is all up to you. Though next time around, I would prefer making it without any food colors.  


Kutsinta

Ingredients: 

1 cup tapioca flour
1 cup self-raising flour
1 3/4 cup brown sugar
3 cups water
1 teaspoon lye water (lihiya)
grated coconut

Procedures:
  • In a large bowl, mix all the ingredients starting with the self-raising flour and tapioca flour. Then gradually add the rest of the ingredients. 
  • Strain the mixture using fine mesh strainer. This is to eliminate lumps in your mixture. 
  • Whatever container you will use in steaming, make sure to fill it halfway to avoid spilling during the process. I use muffin moulds or deep chutney pots.
  • Stream the mixture for 45 minutes or until the mixture is firm enough for you. 
  • Let it cool and topped it with grated coconut if you wish. 

Monday, November 25, 2013

Coconut Macaroons Recipe

4:29:00 AM 18 Comments
A perfect coconut macaroons must be crunchy on the outside and chewy  inside. I love it a little more toasted outside. You can have it anyway you want it. You just have to consider how long will you bake it. 

You can find plenty of macaroon recipes out there. Methods of making one may differ from another. Different countries have their own popular recipes too. According to Wikipedia, "the word macaroon came from Italian word maccarone which is derived from the word ammaccare that means to bruise." This gives us the idea why toasting or discoloration of the outer part must be attained. 

Most recipes of macaroons call for egg whites only. But the recipe that I have with me uses the whole egg. Check it out and hope you'll like it. 

Coconut Macaroons

Ingredients: 

250 grams desiccated coconut
1/2 cup butter (room temperature)
1/4 cup white sugar
2 large eggs
200 grams condensed milk
2.5 ml vanilla essence


Procedures:

  1. Pre-heat the oven to 180 degrees Celsius.
  2. Whisk the desiccated coconut, butter, sugar, eggs, condensed milk and vanilla essence until thoroughly mixed.
  3. Scoop the coconut mixture into small cupcake cases and arrange them an inch apart on a baking tray. 
  4. Put the tray in the bottom third of the oven. Bake the macaroons for 15 - 20 minutes or until golden brown.
  5. Remove from the oven and let it cool on the baking tray for 5 minutes. Transfer the macaroons to a wire rack and let it cool there completely. 
  6. Your finished products are good for a week as long as it kept in airtight container. 

Wednesday, November 20, 2013

Apple Streusel Cake

6:26:00 AM 9 Comments
Before Halloween, my husband asked me if we could join the bake off challenge his boss organized. He told me that all who intend to participate should use the cooking apples given by one of his officemates. Although I never tried baking anything using apples before, I said "Yes".

Since it will be the same day as the pumpkin carving competition in their office, I didn't got the chance to do it the day before. Besides, I want the cake fresh when he takes it to his office. So, I woke up 5 in the morning to do the baking. It paid off big time as we won the challenge. Actually, there's two winners as our score was exactly the same as the others. 

The challenge was just for fun so I don't mind really if we win or not. I told my husband, "as long as you like it and your officemates like it, I'm cool with that." I'm pretty sure they liked it as it was gone in 60 seconds. 

So without further ado, let me present to you the wining cake, Apple Streusel Cake. 
Apple Streusel Cake

Won the Bake Off Challenge

Here's the recipe of Apple Streusel Cake that I used:

Ingredients: 

For Streusel Topping

90 g Irish Creamery Butter (any butter of your choice will do but don't use the light one as texture won't be the same)
90 g Caster Sugar
120 g self-raising flour 
pinch of ground cinnamon

For Batter
2 large cooking apples (peeled, cored and slice thinly)
180 g self-raising flour
120 g Irish Creamery Butter
120 g caster sugar
2 large eggs
2 tablespoons milk
1 teaspoon ground cinnamon
pinch of salt
icing sugar for dusting


Baking Procedure:

  1. Pre-heat the oven to 180 degrees Celsius (about 10 -20 minutes before the oven reach the desired temperature).
  2. Use a 8 - 9-inch round springform cake tin. Grease it with butter.
  3. To make a streusel topping, sift the self-raising flour into a large bowl, add the butter (room temperature) and continue mixing it until you attain a crumbly mixture. Finally add in the caster sugar and keep it aside while you make the batter.
  4. For the batter, get another large bowl. Sift the flour, salt and cinnamon. Set it aside. In a separate bowl, beat butter and sugar lightly until you get a fluffy consistency. Slowly add in the egg while you mix it. Pour half of the flour mixture and fold it gently. Finally, add the rest of the flour mixture together with 2 tablespoons of milk. Again, fold gently. 
  5. Put the batter into your tin and level them using a spatula. Arrange the slices of apples on top of the batter and sprinkle the streusel topping. Bake for 1 hour or until the cake is firm and brown enough for you. Remove the cake from the oven and let it cool before dusting with icing sugar.
  6. Serve with hot tea or coffee. 




Friday, November 15, 2013

Hopia and Polvoron

7:33:00 AM 4 Comments
Our friends came back from Philippines and I am so thankful for the Hopia and Pinipig Polvoron pasalubong they gave us. These are my favorites. I am going to enjoy these so much...yummy.

" Thank you Mr. and Mrs. G."


Hopia and Polvoron


Note to my non-Filipino readers, pasalubong is a gift usually given by one arriving from trip.

Thursday, October 17, 2013

Lunch With Hubby at Eddie Rockets

8:16:00 AM 15 Comments
Out of the ordinary days, my husband and I went to Eddie Rockets for lunch. The first I've been there, I thought that it originated from US. But just so you know, it's a popular Irish restaurant chain that serves American style foods. They also have chains in Wales, Spain, and England. 

Hubby ordered an Iceberg Burger which was served with fries and a glass of soda. I think the name itself is enough to describe the food. They use iceberg lettuce instead of bun to make a burger. How's that for a healthy meal?
Iceberg Burger

Monday, October 14, 2013

Missing My Childhood Love

5:50:00 AM 15 Comments
When I was a child I always request my mom to buy me Magnolia Chocolait. And if she does, my grin was like a Cheshire cat. During our recent visit to a local shop that sells Filipino foods, I was surprised to see a box of this delicious drink.  I was even more surprised that it tasted the same. 

This is definitely included in my list of foods we miss so much. 

Magnolia Chocolait

Wednesday, October 9, 2013

Aubergine Salad Yo! Sushi Style

8:02:00 AM 5 Comments
Aubergine is the name use to call eggplant here in Ireland as well as in Great Britain. The eggplant here is twice the size of the common eggplant in Philippines. It's actually harder than what we have there. It needs more time to cook as well. You can buy small ones in Asian store but it's expensive. I've been using this for years and this time I made a Japanese Salad. It was my first attempt to make the Yo! Sushi Aubergine Salad with harusame dressing. I'm glad it turned out great. It is simple and you'll definitely love it.



Aubergine or Eggplant

Tuesday, October 8, 2013

Review: Yo! Sushi Restaurant

8:07:00 AM 16 Comments
One of my favorite places to eat is a restaurant called Yo! Sushi. It's a a Japanese sushi bar that was first introduced in United Kingdom on 1997.  Now, they have more than 90 branches in UK, Ireland, UAE, Bahrain, Norway and USA.
Yo! Sushi Menu

Wednesday, September 25, 2013

Lumpiang Sariwa

7:54:00 AM 17 Comments
One of the best Lumpiang Sariwa I ever tasted except for my mother's recipe is the one served at Goldilocks (One of the best bakeshops in the Philippines).

I had this recipe of Lumpiang Sariwa which I've been cooking for years now. My husband says it's very good and really healthy meal. This specific dish is made of stir-fried vegetables with shrimp or pork and roll in a wrapper (Spring Roll Wrapper). It is then topped with sweet sauce, minced peanuts and garlic. Some serve this as appetizer while others can have it for main course with boiled rice.

Lumpiang Sariwa

Wednesday, September 18, 2013

Chocolate Crinkles

2:22:00 AM 4 Comments
I know there's a lot of recipes for Chocolate Crinkles which you can find online. But there's a big difference when someone you know tried it already before you even attempt to do it. I would like to give credit to a dear friend Riz, a great mom and author of the blog Sibuyas Republic for this recipe. ("Thank you Riz. I love it so much") Although, her original recipe is a little different from what I did. There's a story about that.

Funny thing is that for all I know I have all the ingredients in the cupboard. So I started mixing all the dry ingredients. When I'm about to blend all the other ingredients I noticed that I don't have cooking oil. All I have that day was extra virgin olive oil and butter. Well, a girl scout in me decided to use the butter. There's no way I'm going to use olive oil anyway.

Since I used butter, I felt like I needed to adjust the measurement of some of the ingredients. Forgive me Riz if I changed your recipe a bit so I can go on with this baking.

Lesson learned: check your ingredients and prepare them ahead before starting. But still, I successfully made it. The taste is just right.



Chocolate Crinkles

Tuesday, September 10, 2013

Sizzling Sisig

2:04:00 AM 13 Comments
Sisig is very popular in the Philippines. Most Filipino restaurants have this in their menu. It is commonly made of pig's ear, pig's face and pork liver. In this particular recipe I used loin steak (pork chops) and pork liver. It was my first time to cook this dish, but I'm so glad that it turned out well. Hubby enjoyed it a lot and so did I. 


Sizzling Sisig

Monday, September 2, 2013

It Felt Like Home At Cafe Manila

6:37:00 AM 27 Comments
When laziness kicks in, we can count always on one of the Filipino restaurants in Dublin called Cafe Manila. They serve different Filipino dishes that you can think of. All foods are freshly cooked by a Filipino Chef that is truly great with his craft. (Pity I didn't get his name.)


Thursday, August 29, 2013

Buttered Dublin Bay Prawns

6:55:00 AM 3 Comments
Do you ever think of having seafoods today? How about Buttered Prawns or Shrimp?  

This is a simple yet delicious recipe that you can make with prawns. I specifically used Dublin Bay Prawns because of it's extraordinary taste and texture. But you can also use other type of prawns you like. 


Tuesday, August 27, 2013

Return Visit At Wagamama for Nth times

6:48:00 AM 9 Comments
I think I've mentioned in my other blog post that we love Wagamama. So here I am again to share with you some of the foods we had during one of our revisits. 

Wagamama is serving healthy and delicious foods for over 21 years now. Since I learned that all their foods were freshly cooked, I fell in-love with it. You can even see the chefs on the other side of the room preparing your orders. 

As usual we had Schichimi Squid for starter. For my main course, I had a healthy dose of Chicken Noodle Salad. The chicken is actually cooked as teriyaki and the vinaigrette of the salad was so delicious. My palate was trying to figure out what are the ingredients of that dressing. The rice noodle was not so heavy in my tummy. Everything blended perfectly. 


Chicken Noodle Salad

Hubby ordered Chicken Raisukaree. It is a dish that composed of chicken stir-fried in a coconut and lime curry sauce. Mangetout, green & red peppers and spring onions are mixed-in as well. This is served with Japanese style rice. I tried it, though it's a bit spicy, I can say that it totally worth my 10/10 rating. 


Chicken Raisukaree
Finally, for our dessert, I choose Moriawase. It is a selection of mini desserts such as Cherry Pistachio Cheesecake, Chocolate Wasabi Cake and White Chocolate Ginger Cheesecake. 

The names of the cakes are not enough to describe the taste. You might think that the Chocolate Wasabi Cake has a tangy taste because of the wasabi. But it's not. The dark chocolate balanced it. Making it a bit bitter but so palatable. My favorite is the White Chocolate Ginger Cheesecake. It is not so sweet and not spicy because of the ginger. As a matter of fact, I can even have another slice if I still space in my tummy. I bet this even taste better with vanilla ice cream on the side. The Cherry Pistachio Cheesecake is my husband's choice. He loves everything with pistachio anyway. 



Moriawase

What can I say about my dining at Wagamama? 



The ambiance of Wagamama Blanchardstown is always inviting. Those chairs and tables made dining area unique and organized. It is so relaxing to sit there while you wait for your order or while you watch those cool looking chefs as they cook your food. 

Talking about service, it is superb. The staffs are incredibly friendly and courteous. And when it comes to food, I can always say it's five star class. The size of the serving is just fine for one person and really valued correctly. We paid €33.90 for everything we had and it's already a three-course meal for each of us (though we shared the sarter and dessert). I think that's fair enough. 

Will I go back there? Definitely YES.

Wagamama Blanchardstown 
Unit 410
Blanchardstown Retail Park 2 

Dublin 15


Friday, August 23, 2013

Milano Restaurant: Feels like your in Italy

7:10:00 AM 15 Comments
When it comes to Italian Restaurant, I love Milano. Everything is served in superb quality and truly magnificent taste. Hubby and I visited this restaurant twice this year already. And that's courtesy of Tesco Deals. 


Great Foods at Milano
I exchange vouchers that I earned (by using Tesco Clubcard) to restaurant deals. For example €2.50 Tesco voucher can be exchanged to €10 Milano Deals. So it's practically 4 times the voucher value. Like in our last visit at Milano, we spent €40 tokens for all foods that we order. Yes, we can use it to all foods except menu deal (value meals) and drinks. 

The value of our tokens gave us the chance to order 2-course meal for each of us. Hubby ordered Risotto d'Oro for starter. It's a creamy risotto rice in white wine with roasted butternut squash, galic oil and gorgonzolla then topped with rocket salad and grana padano. 


Risotto d'Oro at Milano Restaurant

I had Caesar Salad for starter. That's made of cos lettuce, gran padano, anchovies and Caesar dressing for starter.


Caesar Salad at Milano Restaurant


For our main-course we ordered Lasagana Classica and Cannelloni. I never got the chance to take picture of the Cannelloni because husband was so hungry. It's pity if I'll stop him having a bite just to have a picture of the food. Moving on. 

The Lasagna Classica was a very yummy dish that's composed of bolognese sauce, mushrooms, tomatoes, bechamel sauce and grana padano.  Just to give you the idea of what Cannelloni taste like it was a dish made of ricotta & spinach paste, bechamel and tomato sauce and grana padano. 

Lasagna Classica At Milano Restaurant

If you noticed most meals had grana padano. I believe this Italian cheese made all the dishes tasty and wonderful. It's a cheese that has a grainy texture and totally popular in Italy. After that great dinner with hubby. We don't need to worry how much we're going to pay because as I said we had tokens.

Our Bill:


Risotto d'Oro           6.80
Caesar Salad            6.95
Lasagna Classica      13.80
Cannelloni              13.80
Drinks  (2)                6.70
_____________________

                             48.05
Deal Token         -   40.00
_____________________

To Pay                    8.05

Not bad isn't it? By the way, they also have take away. So for evening indulgence at home, you can just call them then pick up what you ordered in minutes. 


They also have take away


Milano Restaurant is serving the Irish Community with delicious Italian foods since 1995. They are located in different well known areas such as Temple Bar, Cork, Galway, Limerick, IFSC Dublin, Dundrum and Blanchardstown.

Now, will I go back there for more of Italian dishes? Of course, especially now that I have new vouchers to exchange. 

Thursday, August 22, 2013

My Favorite Chocolate Brand

4:43:00 AM 5 Comments
Back when I was a child, my favorite chocolate was called "adong". I used to buy them in retail, about 4 small pieces for 25 cents. With the introduction of Hershey's, Cadbury, Ferrero and other brands, I'm glad that "Lala" can still found in the market. But you must buy a whole pack for  Php 6 or 7, if I'm not mistaken. I think it comes in different flavor now like ube (purple yum) which can be really good.

I call this ADONG.

Here's my list of top chocolate brands that I tasted and will definitely recommend.
  1. Lala (Adong - Only in the Philippines)
  2. Toblerone White
  3. Ferrero Rocher
  4. Lindt
  5. Thorthons
  6. Guylian
  7. Hershey's Kisses
  8. Cadbury
  9. Snickers
  10. M & M's
  11. Malteser's
  12. Butlers 
  13. M & S Swiss White Chocolate
This list will be updated every now and then because I know there's a lot to try. What is your favorite chocolate brand?

Wednesday, August 21, 2013

Turkey and Prawn Chop Seuy

3:37:00 AM 3 Comments
Here's another Chop Seuy recipe for you. This time I use turkey breast and shrimp for protein. Hope you like it. 



Ingredients:

300 grams turkey breast (cut into cubes)
300 grams prawns (boiled and peeled)
200 grams young corn (cut in about an inch size)
1 piece red bell pepper (cut into cubes)
1 sweetheart cabbage (sliced)
1 medium carrot (sliced)
200 grams mushroom (cut into half)
200 grams green beans (sliced)
3 cloves of garlic
1 medium onion
2 tablespoon olive oil
1 tablespoon fish sauce
2 tablespoons oyster sauce
2 teaspoons of corn flour or corn starch (dissolved in 3 tbsp of water)
1 cup of water
salt and pepper to taste
3 boiled eggs

Procedure:
  1. Heat the olive oil in a wok or big pan. Sauté garlic and onion for 3 minutes. Put the fish sauce. 
  2. Add the turkey and continue to cook until tender. 
  3. Add the young corn and green beans and stir-fry until they are half-cooked.
  4. Stir in the carrots, sweetheart cabbage and mushroom. 
  5. Pour the water and let it simmer for about 5 to 10 minutes. (You can add more water if you think that the ingredients are not yet cooked enough but the water is almost gone.)
  6. Add the oyster sauce and season with salt and pepper depending on your taste.
  7. Put the red bell pepper and prawns. Let it simmer again for 3 minutes. 
  8. Finally, stir in the corn starch solution. Simmer again for 3 minutes or until the liquid thickens.
  9. Topped with boiled eggs and serve hot with brown  or white rice.

Monday, August 19, 2013

Halo-Halo Fever

1:38:00 AM 9 Comments
Back in the Philippines, halo-halo is one dessert that most Filipinos love. Some foreign friends of ours find it weird because it has fruits and vegetables mixed together. Some of them like it but some doesn't.

Obviously, I love this so much and I miss it very often. I also miss the fact that you just need to go to Chowking and you'll have it any season of the year. Well, we're fortunate still because we have great Filipino friends here who frequently invite us in their home to have Filipino meals. And just days ago, we had very good halo-halo that comprised of 10 or more ingredients in it.  Truly yummy.  



Halo-Halo
I can also do this at home but the preparation of each ingredients is too much for one person. Knowing that halo-halo is better if has more ingredients as possible, I think it will be hard for me to do it. Plus I don't have a good device to shave the ice. 


Halo-halo Ingredients

In the Filipino shop here, you can buy a ready-made ingredients. It has 4 or 5 ingredients in a bottle. It's okay but it's not very good. You can literally count how many pieces of beans, jackfruit or nata de coco in there. Yes, it is pretty much limited. 

For the two big glasses of halo-halo below, we used frozen milk in a carton and shaved it with knife. DIY here is very common especially when you can't find the right tool to do things. 


Easy Version of Halo-halo
Summer here is nearly over but as we always say, here's to "huling hirit sa tag-init". 


Thursday, August 15, 2013

Little Bit of Gold

6:38:00 AM 3 Comments
Movie nights at home is so much fun if nachos and cold ice drinks are set on the table. When I spotted this lovely snack tray in a shop, I totally got the idea to use it to serve my favorite snack, Doritos. The first time I tried them, I literally fell-in-love with it. 

Doritos


Two flavours that I usually buy are the Cool Original and the Chilli Heatwave. Of course, the Mild Salsa is there to make it even better. These delicious corn chips are available in multiple sizes. I buy the 200g bag but serve it in two different occasions. It is too much in one sitting although it's very tempting to eat it all up. That is why it's nice to use serving tray to control the consumption.

Doritos is a famous tortilla brand not only in UK but also in other part of the world. Doritos is a spanish word which means "little bit of gold". The powerful crunch of this tortilla brand is so unique and really incomparable. 

There are other flavours you might like. Try it and share it with friends. 


Balut

12:00:00 AM 4 Comments
Let me make myself clear, I don't eat the whole balut or balot.  I just drink the juice and eat the yolk part or as we said it "pula" (red part - I know it's not red). The other parts will be for whoever I'm with which is usually my husband. 

I remember when I was a child, a balut vendor shouts "Balut, Penoy" and all of a sudden you'll see people coming out of their houses to buy this most awaited street-food. I often have 'penoy' or the one similar to hard-boiled egg. Most likely I will also buy a bag of pork crackling hanging at the side of vendor's basket. That is one classic scenario and I don't want to forget it. 
Balut

I know not all people can eat this type of food. That's why some reality TV show challenge their guests to eat balut. Old people who loves balut says, "eat it with your eyes close".

Now, do I miss this? I certainly do, I just need to close my eyes. Oh wait, I still see it even if I close my eyes. 


Wednesday, August 14, 2013

I Don't Like Chocolates, I Love Chocolates

4:14:00 AM 4 Comments
When I was diagnosed of having a vertigo, I became conscious of what to eat and drink. There are food groups that must be avoided: alcohol, salty food, some fruits and vegetables, fatty food and sugary food. In my case, coffee is a no-no too. I have a terrible respond to strong coffee. Not for long, I'll be dizzy and will definitely feel sick if I had a cup of brewed coffee. 

That's the reason why I fell-in-love with chocolate drinks. Even if it's sweet and should also be avoided, my body and mind seems to tolerate it. Although, when I order chocolate drinks, I always go for light. Meaning, I request for the use of skimmed milk and less sugar. Plus, I also have an extra cup of hot or cold water to dilute what I'm having. 

Since my last confinement in 2011 because of vertigo, I never had another attack. Thank God for that but still I need to be careful. 

Chocolate Cream Frappe at Starbucks

Hot Chocolate @ Mc Cafe

Hot Chocolate @ Kay's

Classic Hot Chocolate @ Starbucks

Tuesday, August 13, 2013

Lechon (Roast Pig)

8:17:00 AM 3 Comments
Even though I cook a lot, there's a point where I can't do anything to prepare or cook a certain recipe. Like for example this Lechon or roast pig. I'm certain that I can't do it here. 

Lechon

I wish a picture can satisfy our craving for the foods we miss. But that will never happen. Still, here's a new category you will find in this blog to help you with your desire for more Filipino foods. I call it "Foods We Miss". 

Happy craving :) 

Monday, August 12, 2013

Purple Yum Recipe (Ube Halaya)

9:43:00 AM 10 Comments
Way back in the Philippines, purple yum or ube halaya (as we say it in our language) is a very popular dessert in any gatherings at home. It can be a delicious sweet delight after a plateful of main course or as one of the ingredients of halo-halo (another Filipino dessert). It can be homemade by your mother or you can just buy a good one at the market. 

One of the best yum can be bought in Baguio. If I remember it right, the brand name is "Good Shepherd." Since I'm craving so much for this yum, I decided to make one at home. Here's my version of Purple Yum Recipe.



Ingredients:

1 bag (454 grams) Grated Purple Yum
1/4 cup butter
1 can condensed milk
1 can evaporated milk
1 tsp vanilla extract

Procedure: 
  1. Melt the butter in a thick base large sauce pan. 
  2. Once melted, pour the condensed milk and evaporated milk. Stir the mixture and let it boil.
  3. Upon boiling add the grated purple yum and the vanilla extract. 
  4. Mix it until all ingredients are blended well and until you reach a thick consistency. 
  5. Remove from heat and let it cool down for about 30 minutes before transferring it to desired container. 
  6. Store in refrigerator for about an hour or two before serving. 

Another "thank you" to the Asian store who sells grated purple yum which make this recipe even more easier to do. By the way, I used "light butter" in this recipe. But you can use the regular one you have at home and still achieves a delicious outcome. 

Hubby loves to eat this with bread while I'm okay as it is. 

Bon Appetit!

Thursday, May 23, 2013

Homemade Tocino

7:10:00 AM 45 Comments
There are days that I crave for rice breakfast and that is normal for Filipino, don't you think? Among the famous staple rice-meat combos in the Philippines are tosilog, tapsilog, longsilog and so on and so forth. But living abroad gives Filipino limited access to these foods. And if there's a chance to buy one, the price seems not fair. The 1/2 kilogram of the cured meats such as tocino and longganisa in Pinoy store cost €5.50 (that is about ₱290.00). I find this expensive, to think that I have all the ingredients in my cupboard to make one.

So one day, I bought a kilo of boneless pork shoulder and make my own tocino. Here it is.

Homemade Tocino


Ingredients: 

1 kg pork shoulder (preferably boneless and cut into thin strips)
1 cup sprite / 7-up
1 cup pineapple juice
2 cups brown sugar
6 tablespoonsketchup (banana/tomato)
4 tablespoons soy sauce (preferably light, if not available put 3 tbsp of water to produce lighter output)
2 cloves garlic (minced) or 1 tbsp garlic powder
5 teaspoon salt
1 teaspoon ground black pepper


Procedures:
  1. Mix all the ingredients in a bowl with cover. Make sure that all the meat are covered with the marinade. 
  2. Store it in the fridge (preferably the chiller) for at least 2 days to cure the meat properly. 
  3. Cooking the meat should be easy, just put it in the pan, pour some of the marinade and few tablespoons of water. 
  4. Let it simmer until all the liquid evaporates.
  5. Put some cooking oil and fry it. 
  6. Serve with fried rice or boiled rice, tomatoes and egg. 

You are free to adjust the amount of the ingredients depending on your taste. 



Wednesday, May 15, 2013

Pancit Luglog (Palabok)

8:24:00 AM 16 Comments
Any occasion of the year, the favorite noodle recipe at our home is Palabok. There are two versions of this dish, one is the Pancit Palabok and the other in Pancit Luglog. The difference between the two is the kind of noodles to use. For the first one, the noodles are thin (bihon) and for the latter, the noodles are thick (just like in my mom's recipe). 

I tried my mother's recipe many times, I just did some twist by frying the pork after boiling it. But you can just boil it (that's totally fine) as long as it is cooked well. Ingredients may also vary depending on what you like and what is available in your place. 

Even if it's so fastidious to prepare still I love to do it especially when you get the see the final outcome. 




INGREDIENTS

For the Noodle:                   
1 kilogram Pancit Luglog

For the Sauce:
1 tablespoon vegetable or sunflower oil
2 cloves of garlic (minced)
1 medium size onion
1/4 cup smoked fish (tinapa flakes)
2 cups shrimp juice (the juice that you've set aside after boiling the shrimp for the toppings)
1 tablespoon of annatto (achuete) powder (diluted in 2 tbsp lukewarm water) or 1/2 cup of annatto seeds  soaked in 1/2cup water
1 tablespoons fish sauce
1/4 teaspoon ground black pepper
5 - 6 tablespoons corn flour (diluted in 1/2 cup of water)
Salt to taste

For the Toppings:
2 hard boiled egg (sliced)
300 grams boiled shrimp (peeled off / set aside the broth for the sauce)
200 grams boiled pork (sliced)
1/2 cup smoked fish (tinapa flakes)
1/2 cup pork crackling/ pork rind (crushed chicharon)
2 - 3 stems spring onion (finely chopped)
5 cloves garlic (minced and fried) 

PROCEDURES:

  1. Soak the noodles in a water while you are cooking the sauce.
  2. Prepare all the toppings as instructed above. 
  3. In a saucepan, heat the oil. Sauté garlic, onion and shredded smoked fish.
  4. Pour the shrimp juice and simmer for three minutes. 
  5. Put the diluted annatto powder, fish sauce and pepper. Let it simmer for another 1 minute.
  6. Pour the diluted corn flour. Again let it simmer for 3 minutes or until the sauce is thick enough to cover the back of the spoon. Set it aside. 
  7. Boil water in a large sauce pan and cook the noodles for about a minute or until the noodles are cooked. Keep it firm as you don't want it to become mushy. Drain the noodles.
  8. Put the noodle in a platter, pour the sauce and arrange the toppings. 
  9. Serve with lemon slices or calamansi. 

Hope you enjoy this recipe. Let's eat. 

Tuesday, April 23, 2013

Pinakbet Recipe

8:38:00 AM 18 Comments

I don’t know if you will agree with me, but most of the kids find it hard to swallow vegetables. Yes, just like me when I was kid. I am very picky on what kind will I allow to reach my tummy. What I hated most is ampalaya (bittermelon). For obvious reason that it is bitter and I don’t like it’s look. I know it is nutritious and there’s a way to cook it so the bitter taste will be masked. But still I don’t like it. 

This is the reason why my recipe of Pinakbet (Pakbet) does not have ampalaya. This dish is made of different vegetables and sautéed in shrimp paste. It is also a popular Ilokano dish. In our house, we often served this food with fried fish, sliced tomato and extra shrimp paste. 

I like my pinakbet simple and with more butternut squash. Here’s my version of Pinakbet, hope you like it.




Ingredients:
  • 300g shrimp (boiled and peeled)
  • 3 tbsp of cooking oil (vegetable or sunflower oil)
  • 3 cloves of garlic (minced)
  • 1 medium size onion (chopped)
  • 1 tomato (chopped)
  • 2 eggplants (cut into pieces)
  • 3 cups butternut squash (diced) ( you can reduce the amount if you like)
  • 200g green beans/string beans (cut into 2 inches long)
  • 2 tbsp shrimp paste
  • 1 1/2 cups of water
  • salt and pepper to taste

Directions:
  1. Boil the shrimps, peel them and set aside. 
  2. In a big pan or wok, heat the oil.  
  3. Sauté garlic, onion and tomato. It takes about 3-4 minutes until onions turned translucent and tomatoes become limp. 
  4. Stir in the shrimp paste.
  5. Add the green beans and stir-fry for 5 minutes.
  6. Add the butternut squash and eggplant along with 1 cup of water. Let it simmer for another 5 - 10 minutes or until vegetables are tender. 
  7. Stir in the shrimps and add the remaining water if the vegetables are not yet tender and the sauce is drying up. 
  8. Season it with salt and pepper depending on your taste. 
  9. Serve with boiled rice and fried fish.

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