Friday, November 24, 2006

"Ginisang Kalabasa at Sitaw na may Giniling" (Sauteed Squash and String Beans with Ground Pork)

After three days of eating in Mc Donald's-MOA (that's the only place my kiddo will eat rice & fried chicken, without me nagging!). I'd like to have a decent homemade meal... a combination of fried fish, veggies and pandan-flavored rice would really be great! (",)

Fyi, that three consecutive days were in SM-Mall of Asia. My Little One joined the ice skating competition, "SKATE MANILA 2006". I'll post his pictures very soon .....

You'll need:
3 tbsps of cooking oil
2 cloves of finely crushed garlic
1 medium of finely minced red onion
1 large of finely minced over ripe native tomato
¼ cup lean ground pork
2 tbsps fish sauce (patis)
1 slice-300 grams of squash, cored, peeled & cut into ¼” thick
6 long pcs of string beans, cut at 2” length
1-¼ cup water
¼ tsp white sugar

Here’s how:
In a pan, place over medium-high heat. Put oil. Sauté garlic until golden brown. Add onion & tomato, sauté until wilted. Put ground pork. Sauté until no longer pink. Add squash, stir-fry for a minute. Pour fish sauce, cook until very fragrant or until oil sizzles.

Add water. Cover. Bring to boil. Lower fire to medium, simmer until squash is half-cooked. Put string beans & sugar. Mix. Cover again. Cook until veggies are tender.

Serve with any fried fish and pandan-flavored rice.

Sunday, November 19, 2006

"Porkchops in Mushroom Gravy Sauce"

I have this can of mushroom soup sitting in my pantry for awhile now... I'm wondering what to do with it. I came up with this recipe ..... easy to prepare dish but still tasty (",)

You'll need:
6 pcs (500g) pork chops
½ tsp iodized fine salt
¼ tsp black pepper powder
½ tsp granulated garlic
3 tbsps of cooking oil
2 pcs (100g) white onion
1 clove of garlic
¼ cup water
½ pc of pork boullion cube
1 tetra pk (250ml) fresh milk
1 can (10 oz) cream of mushroom soup
A good sprinkle of MAGGI savor liquid seasoning, hot chili flavor

Here's how:
Lay pork chops in a tray, single layer. Sprinkle the next-3 ingredients on both sides of pork chops. Let it stand for a few minutes.

Meanwhile, chop onion. Set aside. Bruise, remove skin and finely mince the garlic. Set aside.

Pan-fry porkchops in two batches. Remove from pan.

Back to the pan, sauté onion until it has a nice color brown. Add garlic, sauté for 20 seconds. Pour water. Add pork boullion, milk & cream of mushroom. Blend well. Return pork chops to the pan. Sprinkle savor. Mix well. Cover. Bring to boil. Reduce heat to low, simmer for 25-30 minutes or until porkchops are tender.

Serve with "Buttered Corn & Carrot" and warm pandan-flavored rice.

Wednesday, November 15, 2006

Chopstick Bar and Restaurant

A Filipino-Chinese Bar-Restaurant, hang-out place for boys! or should I say men! (mga babaeng bading talaga kami....hanggang sa "por d boys" eh sumasama kami! eh kasi sinasama naman kami!) hehe (",)
Continue reading...

Friday, November 10, 2006

"Chicken Liver and Gizzard Stir-fry"

Chicken gizzard is found in the lower stomach of birds, this muscular pouch grinds the food, often with the aid of stones or grit swallowed for this purpose. The portion that actually does the work is in the center of the pouch and is usually removed before the gizzard reaches the market. Gizzards can be very tough unless cooked slowly with moist heat, such as braising or boiling. Or by my experience, you should sliced it thinly then use the chinese way of cooking, using high-heat (stir-fry).

You'll need:

  • 300 grams of chicken liver & gizzard
  • 1 tsp of granulated garlic
  • ½ tsp of black pepper powder
  • 1-½ tbsp of soy sauce
  • 1 tsp of barbeque marinade or worcestershire sauce
  • 3 tbsps of cooking oil
  • 2 pcs of finely minced shallots
  • 1 bundle (12 long pcs) string beans, cut at 2” length
  • rock salt for mashing

Here's how::

Separate chicken liver from gizzard. Using the blade of a knife, scrape the yellow and slimy stuff from the gizzard. Wash. Mash with rock salt. Wash again. Drain well. Back to the liver, wash with running water. Drain well.

Cut the chicken gizzard into long thin strips. Cut into four the chicken liver.

In a plastic container, place the chicken liver and gizzard. Put the next-four ingredients. Mix well. Cover. Place inside the chiller for at least 4 hours or overnight.

In a non-stick skillet, place over medium-high heat (heat thoroughly but not smoking hot). Put shallots, sauté for 10 seconds. Add string beans. Stir. Cover. Reduce heat to medium. Cook for about 3 minutes or until half-tender.

Increase the heat to medium-high, place the marinated chicken liver and gizzard. Stir-fry for 2-3 minutes. Cover. Put off heat. Let it sit on top of the electric stove for 2-3 minutes.

Serve with warm white cooked rice.

Tuesday, November 07, 2006

Tres Marias

An unforgettable evening (kasi inabutan kami ng ulan going to sir rene's bar ... as usual, wala kaming dalang payong! tapos hindi namin alam wala na pala yung bar dun! Nag-road trip din kami ... hehe!) with my friends, Tin and Riza, last November 4, 2006. Dinner at Maty's Tapsihan. Afterwards, coffee at starbucks.

more pictures....

Bebet's 10th Birthday

For Bebet's 10th Birthday, he wanted a hawaiian-flavored pizza... that's what i gave him for his special day. His mom cooked the ever-favorite pancit bihon. Lola bought lots of Coke. We celebrated a little. These photos were taken last November 4, 2006.

Sunday, November 05, 2006

Tropang McDo

My first time to try the "Mc Rice Burger". I prefer the beef over chicken. It's much more tastier and cheaper too. A friendly reminder: it's messy to eat and the rice sticks to your teeth after eating (",)

continue reading ....

Thursday, November 02, 2006

"Easy Green Salad"

For a quick breakfast, I made this ... until now I'm still craving for vegetables .... I mean, luscious green veggies (",).... very yummy!

You'll need:
  • 1 small head iceberg lettuce
  • a bunch of romaine lettuce
  • 1 large plump tomato
  • 1 can (432 grams) whole kernel corn, drain well (reserve corn stock for future use or chill, then drink)
  • 1/4 cup cheese
  • 1 medium carrot
  • 3 pcs hard-boiled eggs, cubed
  • 2/3 cup mayonnaise
  • 1/3 cup catsup
Here's how:
  1. Wash all the veggies. Peel the carrot. Remove the top of tomato, then slice thinly.
  2. Plunge in ice-cold water the iceberg and romaine lettuce. Let it sit for a minute. Drain very well using a colander. Set aside
  3. Meanwhile, in a small bowl, combine the last-two ingredients. Mix well. Cover. Refrigerate.
  4. Back to the green veggies, make sure to wipe off excess water. Tear it into bite-size pieces.
  5. In a large bowl place, put the green veggies, tomato, hard-boiled eggs and corn kernels. Grate on top the carrot and cheese. Mix well. Cover with cling wrap. Chill for a little while.
  6. Top with dressing... toss lightly. Then, munch on it happily c",)
Good for 4-6 servings