Thursday, April 23, 2009

Food Trip Friday---Pork Binagoongan

I had no idea how to cook this. I thought of a Pinakbet recipe minus the rest of the vegetables except for the eggplant, and with more shrimp paste. And it was a success. This was totally an experimental dish.

I used evaporated milk, added green chilli to give some spice and color for the presentation.

What You Will Be Needing:

Lean Pork cut into small strips
1 whole red tomato (cut into quarters)
1 whole onion (chopped)
5 cloves garlic (minced)
2 1/2 to 3 tablespoons shrimp paste
2 tablespoons olive oil
2 tablespoons evaporated milk
1 eggplant (sliced to your desired shape)
2 green chilli (sliced in the middle)
Pinch of pepper
1/2 cup water

How To:

In a pan, saute garlic until golden brown.
Add onions and tomatoes. Stir for a few seconds.
Add the lean pork.Stir again for a few seconds.
Add 1/2 c water
Wait until meat is all tender. Set aside drained water from the meat.
In the very same pan, stir shrimp paste and pork together.
Add the evaporated milk. Keep stirring.
Add a little of the pork broth.
Add the sliced Eggplant. Stir again for a few seconds.
Add pepper and chilli.
Stir for 2 minutes until all is thick.
Yummy!!! Another Filipino Authentic Dish!

Wednesday, April 22, 2009

Red Rice and Its Health Benefits

Red rice, also known as weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice. Red yeast rice is the product of yeast ( Monascus purpureus ) grown on rice, and is served as a dietary staple in some Asian countries. Taken to invigorate the body, aid in digestion, to remove "blood blockages" and it is commonly used for lowering cholesterol.-source-

Tuesday, April 21, 2009

Pork Adobo Goes Well With Mustard Leaves

The famous Pork Adobo
Pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines. The standard accompaniment to adobo is white rice.
Fresh Mustard Leaves (Mustaza) Salad

This is definitely home grown. Part of the preparation is squeezing the juice out of the Mustard leaves (native from the Philippines). The purpose is to get rid of the spicy and bitter flavor.

For me, the original flavor from the chopped leaves adds a little kick to the salad. I choose to eat it fresh with tomatoes, onions, some vinegar and salt. Also perfect for grilled and fried dishes.

Monday, April 20, 2009

Sinigang Na Tanigue Sa Kamatis

Sinigang is a native  soup here in the Philippines. It has a sour taste that often gotten from Tamarind, Calamondin or Tomato. Sinigang is a process where we boil meat such as pork, fish or shrimp mixed with vegetables like Kangkong (water cabbage), eggplant, green chili, radish, then seasoned with salt to taste.
I cooked a different sinigang dish. I used "talbos ng kamote" (camote tops) to be on the healthy side. Added ginger and green chilli to make it more Filipino. Red tomatoes instead of Tamarind. Perfect as a healthy option.

Kamatis (Tomato)
Tanigue (king fish)

Sunday, April 19, 2009

Breaded Pork

Small slices of Lean Pork. Seasoned with salt, pepper and herbs. Coated with egg, flour and bread crumbs.

Best with Hot Jasmine Rice and some Sweet Chilli sauce!

Friday, April 17, 2009

Food Trip Friday---Peach Melba

Peach Melba from Iceberg's!

We would usually look for an Iceberg Resataurant for some dessert after a heavy meal everytime we're out. And I am such a sucker for Banana Splits. This ice cream is actually is a Banana Split topped with Peaches and Cream.

Monday, April 13, 2009

Our Feast For Easter'09

The Lunch Table
Sauteed Shrimps
Home made Embutido
It contains hashed meat, generally pork, seasoned with aromatic herbs or spices (pepper, red pepper, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.)
Pork Menudo- pork stew
Pancit Sotanghon
Pancit Sotanghon (Tagalog-style) — This is made with sotanghon (vermicelli) stir-fried with soy sauce and vegetables.
Fresh Watermelon
source: wikipilipinas

Friday, April 10, 2009

Mac N' Cheese At Home

Let this be my Food Trip Friday entry. Since it's Good Friday today, I didn't prepare anything exciting for lunch and breakfast. I opened a can of Spaning Style Bangus and some mixed veggies. But this photo was taken sometime ago, I exactly served this very same dish.

This is one dish I wanted to learn without using any additives that instant Mac N' Cheese has. I was finally able to make some for dinner last night. It was perfect for Maundy Thursday. The How To? Easy.
What You Will Be Needing:

350g Shell Macaroni or any Macaroni of your choice
6 Tablespoons of fresh milk (low-fat preferred)
226g Cheddar Cheese (grated)
1/4 unsalted butter

How To:

Boil Macaroni until cooked. (don't over-cook)
Drain, put it back in the pot
Add milk, butter and cheese
Enjoy! It's healthier without the preservatives or additives. Add more fresh cheese if you want. Yummy!

Servings: 5-6

Thursday, April 9, 2009

Cast Your Votes for Sweet Nothings!

Voting officially started. Please support and vote for my entry ”A Woman’s Tale”

The Readers Poll

The Readers Poll

Poll Procedure. To cast your votes, just click on the banner.
My blogging story was based on how blogging inspired my life and how my life became an inspiration to every story I shared. I found other interesting entries with good writings. Stories of different kinds.

I am still going to be thankful and grateful even if I don't win. It was an opportunity, a chance for me to grab and share my Life's Story. It were and still are the inspirations I am holding onto up to now, even until my time is through.

Tuesday, April 7, 2009

Entrecard Deleted My Account

Hi guys! you might notice that my Ec is not working. Entrecard deleted it for some valid reasons. My bad, I got carried away. I forgot that my site must not contain any music or any pop-up window.
Just to make it clear, the pop-up came when I posted my Google page rank (the one in color). It indicated that once you put it on your site, a pop-up will show. I believe that the pop-up mislead them for something else, that added to the reasons why they deleted my account. For the record, My site is safe to visit. It doesn't even contain any widgets of all sorts. Just the basics, which you will also find in other sites.

You may have these: music or a pop-up. Better check twice, you might be next for elimination. They really mean it. Especially now, they're in the process of upgrading their system.

I applied again for a new Entrecard. Account for verification. By the way, I prefer Page Rank Checker 1
, its safer.

Monday, April 6, 2009

Tasted Our Freshly Made Pasta

After I posted my pasta making entry, many have asked about the over-all result after cooking it. I wasn't able to cook it right away. There's a waiting period (not very long)after hanging each strand to dry. Last Sunday was perfect to finally taste some.
Remember THIS?

I was able to taste our freshly made pasta over the weekend.

And boy it was heavy. Nothing can beat the texture, the taste and quality of a freshly made Pasta. Prepared 2 Kilos for my niece's birthday. Made Carbonara sauce to go with it. I went home with a big belly. Bellylicious ;)

Friday, April 3, 2009

Food Trip Friday---Chicken in Mushroom Sauce

This is my first time to join a Food Meme. FickleMinded-Willa’s Photoblog is hosting a yummy Food Meme. All ya' foodies out there, come and join!

My entry for the first Food Trip is my own recipe of Chicken in Mushroom Sauce. I have been making mushroom sauces in different kinds and ways. This evening, I was in the mood for some oyster sauce.
Since it's going to be a Friday, I prepared something suitable for Lent. We Catholics, have this tradition of not eating Red Meat on all Fridays that the Lenten Season will cover. So I cooked chicken.
It's also that time of the week, when I'm almost out of stock of whatever I have in my pantry and crisper. So I got the available ingredients to make the recipe possible.
What You Will Be Needing:

1 Kilo Chicken Breast Fillet
Spanish Paprika
Salt and Pepper
5 cloves garlic (minced)
An inch thick of Ginger (minced)
4 tablespoons of Olive Oil
2 tablespoons of oyster sauce
3 tablespoons of water
Canned Mushroom (1)
Cream of Mushroom (1)
2 tablespoons green peas (more or less if desired)
Half Bunch of Wansoy leaves or Flat Parsley (chopped)

How To:

Rub Chicken Breasts with olive oil then season both sides with your desired amount of Nutmeg, Spanish paprika, Salt and Pepper

Pan fry the seasoned Chicken Breasts in olive oil until golden brown

Then set aside in a platter

Saute minced garlic and ginger

Add the sliced mushrooms and green peas. Keep stirring

Add the oyster sauce, then simmer for a few seconds

Add the cream of mushroom. Make sure it is on low fire

Add 2-3 tablespoons of water

Add salt and pepper if desired to improve taste

Pour sauce on fried Chicken Breasts

Top with Chopped Greens (Parsley or Wansoy Leaves)

Thursday, April 2, 2009

Pinaksiw Na Bangus

Commonly known as Fish cooked in vinegar. This is another dish the old-fashioned Filipinos love. Old-fashioned if I may say, because I noticed that the modern day kids, doesn't really like the taste or feel of this food. With all the fast food and street food branching out, the healthy ones are being set aside.

It is a healthy dish. The main ingredients are: Vinegar, Ginger, Water, Garlic and Fish of your choice. It is best with Milk Fish (Bangus), I enjoy eating it for breakfast. I add some greens too. Like, Bitter Melon (Ampalaya) Chilli Leaves or Eggplant slices.

Perfect for the Lenten Season.