Mom It's Your Birthday

Happy Birthday Mommy

We Love You Very Much ! ! !

:-)

Happy Chinese New Year!!!

Kung Hei Fat Choi ! ! !

 :-)

Vietnamese Fried Chicken

This is another way of deep frying your chicken.

Para maiba naman...

Wash, cut and rinse the chicken(1kl)

Marinate for at least an hour with salt(3g), black pepper(5g), five spice powder(8g), fish sauce(30mL), lime juice(20mL) and chilies (labuyo)(5g)

Slightly beat the egg(2pcs) and combined with cornstarch(300g)

Fold over the egg mixture into the marination and mix well with the chicken.

Meanwhile, prepare the sauce by mixing the thai fish sauce(25mL), sugar(50g), cold water(10mL), red chillies (2.5g)  and fresh coriander (5g).

Then deep fry the chicken at 180C for 10-15 minutes until done.

Finally, serve with Vietnamese Dipping Sauce.

:-)

Suka Pinakurat

This is one heck of a vinegar.

I am a condiment guy...

as much as possible, there must always be a patis and suka on the table.

So I was glad dad introduce this to us over the week-end
and it even paired well with the lechon that we had.

Suka Pinakurat is a product of Iligan City and made from fermented coco nectar or tuba and siling labuyo plus other ingredients.

Linguistics Professor at the Mindanao State University-Iligan Institute of Technology (MSU-IIT), Dr. Luvizminda Cagas de la Cruz, says “pinakurat” is an affixation of the Sebuano (correct spelling instead of “Cebuano” according to language scholars) root word “kurat.” “Kurat,” according to De la Cruz, means surprise. Thus, “pinakurat” means in a sudden or surprising manner as to shock the person.

“Since the taste of the vinegar mixed with the spices was very similar to that used in the pinakurat dish, we decided to name our product after it,” explained Stuart del Rosario. And sure enough, sukang Pinakurat’s taste took everyone by surprise. “Papawisan ka sa sarap” (you’ll break out into a sweat from its spiciness) so the ad goes. {source}

It's best for barbecue, broiled, grilled and roasted meat, dried fish and seafoods. I tried it with the chicharon last night and i ended up eating it with the rice.

You can find the Sweetened Suka Pinakurat (php 65.00) and Suka Waykurat Sawsawan Espesyal (php 55.00) at Greenhills Tiangge Area.

:-)

Baked Potato

This is a very simple side dish for your grilled and roasted meat entrees.

You'll be needing, potato, aluminum foil, sour cream, bacon bits, chives and rock salt.

Just wash, rinse and sanitize the potatoes. (No need to peel)

Wrap them individually with a foil.

Place rock salt on a baking tray and arrange the potatoes on top. (Rock salt's purpose is to prevent potatoes from burning caused by direct heat and so that they will sit evenly on the tray.)

Bake potatoes at 180C until cooked.

Cut the potato on top crosswise and press to open.

Sprinkle on top with bacon bits and chives and drizzle with little bit of sour cream.

Easy!

:-)

Freshly Squeezed Orange Juice

I first saw it in her blog... and then her bin loves it...

I got to get one!

aaahhhhhh

100% orange juice... no preservatives... so healthy

Php 159.95 / 500Ml

Currently available at Rustan's Fresh Supermarket.

:-)

Mochi Ice Cream

It's been in the country for quite sometime but its always out of stock in the supermarket. I've chanced upon it yesterday and grab a dozen of this ice cream balls wrapped in glutinous rice flour.

Imported from Hong Kong, the most exciting news in ice cream is now in the Philippines! Introducing Magnolia Mochi—ice cream balls covered with glutinous rice. Magnolia Mochi Ice Cream comes in Ube and Sesame flavors. Thrill your senses with Magnolia Mochi, now available in select supermarkets. {source}

The soft and chewy texture of sticky rice and ice cream all comes into burst in just one bite!

The thing is, it doesn't taste like sesame flavor at all...

You can grab one at Rustan's Fresh for Php 9.95

:-)

BBQ Baby Back Ribs

I saw nice ribs at the supermarket last week and I thought of doing some BBQ.

It was sarap to the bones.

Here's how it's done.

Boil the baby back ribs with salt, pepper, bay, leaves, soy sauce, pineapple juice and water until its tender.

(best to leave it in the stock to cool down)

Meanwhile, prepare the BBQ Sauce:

In a bowl, mix, ketchup, honey, calamansi, sprite, oyster sauce, worcestershire, garlic, mustard, brown sugar, cajun spice, paprika powder, soy sauce, black pepper and some chili powder.

Put the ribs in a food pan and cover generously with the sauce.

Heat up the oven and roast the ribs.

Baste with BBQ Sauce once in a while.

Best served with grilled corn, baked potato and buttered vegetables on the side.

:-)

Vegetable Cuts

Let's get back to the basics...

One of the very first things we learned in school prior to cooking was how to use the knife and cut vegetables.

here they are:

Mirepoix
Vegetables:
Carrots, Celery, Onion, Leeks
Size:
L 2cm x W 2cm x H 2cm
Use:
flavoring for brown stocks

Matignon
Vegetables:
Carrots, Celery, Onion, Leeks
Size:
L 1cm x W 1cm x H 1cm
Use:
flavoring for meat dishes, fish stocks, consommes and soups

Vegetable Bundle
Vegetables:
Carrots, Celery, Onion, Leeks
Size:
all vegetables are tied together with a string
Use:
flavoring for white & beef stocks

Brunoise
Vegetables:
Carrots, Leeks, Radish, Cabbage, Onions, Bell Peppers
Size:
L 0.1cm x W 0.1cm x H 0.1cm
Use:
garnish for soups, salads, meat, poultry & fish dishes

Jardiniere
Vegetables:
Carrots, Radish, Pumpkin, Potato
Size:
L 0.5cm x W 0.5cm x H 0.5cm
Use:
vegetable salads, sidings for main course, garnish for soups, meat or poultry dishes

Paysanne
Vegetables:
Carrots, Leeks, Radish, Onions, Bell Peppers, Pumpkin
Size:
L 1cm x W 1cm x H 0.2cm
Use:
garnish for soups, sauces, meat & poultry dishes

Macedoine
Vegetables:
Carrots, Radish, Pumpkin, Potato
Size:
L 1cm x W 1cm x H 1cm
Use:
cooked vegetable, siding for main course

Julienne
Vegetables:
Carrots, Leeks, Radish, Cabbage
Size:
L 2.5cm x W 0.1cm x H 0.1cm
Use:
garnish for soup, salads, pates and terrines

Chiffonade
Vegetables:
Cabbage, Lettuce
Size:
L 5cm x W 0.5cm or larger
Use:
shrimp cocktail, salads, garnish for cold dishes

Batonnetes Vegetables
Vegetables:
Carrots, Radish, Pumpkin
Size:
L 4cm x W 0.5cm x H 0.5cm
Use:
vegetable siding for main course, cooked for salads

Carrots Vichy
Vegetables:
Carrots
Size:
Whole carrot 0.2cm thick slices
Use:
carrot dish only

Turned Vegetables
Vegetables:
Carrots, Radish, Pumpkin
Size:
L 3 - 4cm (diameter 1.5 cm)
Use:
vegetable siding for main course


:-)

BCC's Famous Raisin Bread

Brum and Iris brave the cold weather of Baguio over the weekend and brought us goodies from Baguio Country Club.

I'm glad they didn't leave the place without getting the famous bread from the club's Raisin Bread Shop. It's one of the best pasalubong one could bring home from the country's summer capital.

BCC's Raisin Bread Loaf first originated from an old home recipe of then manager of the club some 50 years ago and until now, it's part of the must-have and must-taste bread whenever you're up there.

Thank you Sis!

:-)

Sabroso Lechon

We celebrated my dad's birthday today and we thought of bringing Sabroso Lechon for a change. We've been hearing about it for quite sometime and no doubt that it was really good!

The meat was very tasty, juicy and tender. The skin of course was very crispy.

We're lucky there are still some left when we got there.

Charlie, who is one of the brains behind this lechon was there and very accommodating.

Too bad I wasn't able to take pictures... 

We'll be back for more!

:-)

We Are One: The Obama Inaugural Celebration

HBO will present an exclusive telecast of We Are One: The Obama Inaugural Celebration to kickstart US President-elect Barack Obama's inauguration festivities. Unfortunately, only cable subscribers are the only ones who can watch this. It will be an historic night which combines musical performances by an array of the greatest stars of today, with readings of historical passages by prominent actors.

Some of the musical guests includes Beyonce, Mary J Blige, Jon Bon Jovi, Bono, Sheryl Crow, Josh Groban, John Legend, Usher Raymond IV, Shakira, Bruce Springsteen and Stevie Wonder. Actors scheduled to appear include Jack Black, Steve Carell, Rosario Dawson, Jamie Foxx, Tom Hanks, Queen Latifah, Laura Linney and Denzel Washington.

7PM Tuesday January 20

It's channel 54 to all skycable subscribers.

:-)

Happy Birthday Daddy!

We Love You!!!

Happy 57th Birthday!

:-)

Are You Up For This?

I receive a newsletter from AXN about their BIG CHALLENGE.
and how I wish I could join this contest.

If you're interested, just click here to register.

:-)

Beef Mechado

It's been a while since I last ate Mechado.

It is our version of Europe's Beef Goulash...the only difference is we don't use red wine, sweet paprika, caraway seeds, marjoram, etc.

But the cooking method is exactly the same.

Since most meats here are tough (unless it's imported) I first boiled the beef (top round/kalitiran) in the pressure cooker for half an hour.
(put some bay leaf, soy sauce and beef bouillon to add more taste)

Heat up oil and butter and sear the meat(yes the boiled ones) then set it aside.

Saute the onion, tomatoes and garlic.
Add some fish sauce.

Add the tomato paste and saute briefly to remove the acidity taste and then add the tomato sauce.

Bring back the meat and cover with the beef stock.

Add the potato and simmer for 30 mins. or until meat is tender and the potatoes are cooked.

Adjust the taste with fish sauce and pepper.

Finally, serve with steaming cup of rice.


Sarap!!!

:-)

Daddy I Want Cookie

This is one activity that i love doing with Ian...
aside from eating, he also loves to help in the kitchen.

And baking is one of his favorites.

Good thing there's cookie mix for the dummy. hehehe

I haven't attempted to make one from scratch.


Just mix the flour, egg, and some oil and that's it.
(This is where my son starts to enjoy...getting his hands dirty!)


Pre-heat the oven at 325F and then bake for 15 min.


cool it down


and enjoy!


:-)

Tibok-tibok / Akay-akay

The Philippines is really rich with culinary delicacies, every province has lot's of "kakanin" as we call it to be proud of.

One of which is tibok-tibok from Pampanga which is like
the akay-akay as they call it in Obando, Bulacan.

I really don't know what differs them... maybe the ingredients or method perhaps.

In Pampanga they use carabao's milk while in Bulacan, coconut cream is used.

It's one of my favorite "kakanin"... so every once in a while, there's always one present at the ancestral house during Sunday lunch.

Last week, I re-created it after my mom took out an old recipe book which I believe belongs to my late grandmother.

The method was different so I prepared it as simple and as easy as I could.

Having no stone "gilingan" to make the "galapong"/"malagkit", I opted for the glutinous rice flour which fairly makes sense.

Bought two coconut meat and squeezed every bit of cream I could using the potato riser to get the authentic taste of the “gata” even though the canned ones are very tempting to use (again for convenience).


I soaked and then boiled the red monggo beans and sweetened it after which it was cooled down to be used as the filling.

I really don’t have the exact measurement, so I just made it by feel.


Prepared the “malagkit” filled the center with the monggo beans and made it into round balls.

For the sauce... which to me is the highlight of this "kakanin"... I heated the second squeeze of the coconut cream, added the glutinous rice flour and then the sugar.

Then the mistake occurred... I added in the sauce mixture the "malagkit" filled with beans. Of course, it shattered... as I need to continiously stir the mixture... the red monggo beans were all over it! hahaha (I told my mom what happened and she laughed at me... according to her, I should have boiled or steamed it separately)

So, the show must go on... I finished it up by adding last the first squeeze of the coconut cream and adjusted the taste by adding some more sugar and for no reason, a pinch of salt.

Finally, I finished it off at the oven to gratinate it.

And the end result?

It was by far, exceptionally good! hahaha

I was able to reproduced the taste and texture of the Akay-akay that I grew up loving.


* Up next: standardized the quantity of the ingredients.

:-)