The hunt for extraordinary things that we don't usually see here in the Philippines once again has begun. My sister went on a trip to Hong Kong just recently. She didn't spend her time on a group tour, instead, she walked the streets of Hong Kong looking for something unique to discover. One amusing find are these packs of Hong Kong Yakult. Yakult originated from Japan which is a mixture of skimmed milk with the bacterium known as Lactobacillus casei Shirota. Here in the Philippines, it is also being sold in packs of 5 small bottles. The amount per bottle for a kid is just right. But for us adults, a small bottle isn't enough. So what makes it different? Though, Hong Kong Yakult packaging is the same, the bottle itself is slightly taller and wider compared to what we have here in the Philippines.
Friday, March 9, 2012
I was making plans with my husband for summer. The first part of the said plan was to get ready for S&R's yearly Member's Treat. As expected, the first Members' Treat was set by the end of March 2012 (same as last year).
A couple of weeks ago we were just talking about it. Now, here we are targeting the perfect date to fill our carts with whatever is in store for us.
This is it!
Let's march to nearest S&R warehouse and get treated first class.
Gising-gising is sauted green vegetables with a little of ground meat, shrimp paste and fresh coconut milk. Here in the Philippines, coconut milk is considered as a key ingredient in most vegetable dish. My Gising-gising was made of chopped young Kangkong (water spinach) stalks. I like Kangkong stalks better than string beans because it's easier to cook and it maintains it's crunchiness.
Actually, Gising-gising is a saving viand. In case you're going to cook a dish where you only get the Kangkong leaves, Gising- gising is perfect to make use of your kangkong left-overs (stalks).
I chose lean meat to rid of the fats, olive oil for a hearty sauteed dish and freshly squeezed coconut milk instead of processed- canned coconut milk from the supermarket. It's healthy!
Gising-gising using Kangkong Stalks:
- 1 bunch Kangkong (leaves separated), (Stalks set aside)
- 1/4 kilo lean ground meat
- 5 cloves garlic (minced)
- 1 medium red onion (chopped)
- 2 medium red tomatoes (chopped)
- 1 tbsp shrimp paste
- 1 1/2 cup fresh coconut milk
- 3 pcs. chili (bird's eye) (chopped)
- 1 tbsp. olive oil (for sauteing)
- 1/2 cup water
- salt and ground pepper
- In a pan, heat oil then saute garlic until light brown.
- Add onion and tomatoes and stir for a few seconds.
- Add lean ground meat keep stirring until meat is half-cooked.
- Add shrimp paste and chopped bird's eye chili then stir for a few seconds.
- Add chopped Kangkong stalks, stir.
- Add fresh coconut milk then simmer for a few seconds.
- Add water if necessary.
- Salt and ground pepper to taste.
I guess it's called Gising-gising because it's spicy. "magigising ka talaga sa anghang" This dish is perfect as pica-pica , (pulutan) and of course, always best when served with hot rice.
An extraordinary take on the Lenten Season. It has been a practice in my family not to eat red meat every Friday throughout the Lenten Season. Yeah, it's quite a challenge to be able to serve something on the table far different from the regular fried fish the elders would prefer. If not fresh, canned tuna is one perfect option to be able to make the kids eat fish.
Corned Tuna Torta or Corned Tuna Omelette:
- 180g corned tuna (original flavor)
- 2 eggs (well beaten)
- 2 medium potatoes (chopped into small pieces)
- a hint of lime ( a few drops will do)
- 2 tbsp. thinly chopped string beans (or any vegetable of your choice)
- a dash of salt and ground pepper
- 2 tbsp. cooking oil for frying
- Set up frying pan and heat oil.
- While waiting, in a bowl, mix all ingredients together evenly.
- When oil is hot, scoop a small ladle full of prepared tuna mix and fry.
- Just like a pancake, wait for it to turn light brown then flip for the other side to cook.
- Serve with your choice of dip.