Monday, December 31, 2007
Saturday, December 29, 2007
Friday, December 28, 2007
Chicken Adobo with a Twist was prepared on "ourmeza" for our lunch today with some steamed rice and side salad with asian sesame dressing.
Once again, I was chit chatting with my cousin when she mentioned that she would try the Picadillo and the Pad Thai from my previous post. Told her it is so easy to make and she could also make some changes with the ingredients according to the taste of her family.
Then we've talked about my "Pininyahang manok" post being that it is one of the number one clicked on, on my "ourmeza" foodblog. I've mention to her too that I'll be posting the Chicken Adobo with a Twist. When I told her what it is, she said it would be great because it is easier to make than "Pininyahang manok" but it taste as delicious and the sauce is just simply tasty. She had mentioned too that her kids love it. So I told her about my recipe for it and she told me her recipe for it and at the end I've incorporated both and the result....yummylicious..lol. Seriously it is good and that my husband took it to work for his lunch and still asked for it when he came home. Thats how good it is and not to forget our most picky "unico hijo" enjoyed it very much as well.
Too much introduction already, what is the twist??? Well lots of people know this already but to some who dont, the twist is the pineapple....that simple but it makes a lot of difference. Some people actually call it Pininyahang Manok but the version of Pininyahang manok I grew up with is the one that I've posted, the one with the milk. So some knows this recipe as Pininyahang Manok, Chicken Adobo with Pineapple, now lets call it Chicken Adobo with a Twist....
Below would be the recipe or the ingredients and procedure hahaha as if it is so hard. Anyway we all know that adobo is such an easy dish to prepare so this would be too.
Chicken cut into desired size
onion (others dont put this, I do)
tomatoes (others dont put this, I do)
ground black pepper
bay leaves (two)
vinegar (others dont put this anymore, they only use the juice from the pineapple chunks,my cousin dont use vinegar in her recipe but I do)
Brown chicken, all sides and set aside.
Saute garlic,onion,tomatoes. Put back the browned chicken. Add the pineapple juice,vinegar,soy sauce,bay leaves,ground black pepper and half of the pineapple chunks. Dont stir until it simmer. Let it cook. When almost done add the rest of the pineapple chunks.
It is so easy to do. Just like making adobo. If you want mixed all ingredients except the pineapple chunks. Let it cook but before it is done add the pineapple chunks, simmer some more and serve it hot with steamed rice and some side salad.
When my dad was here to accompany us, when my husband was out of the country. We, my dad,son and I went to the Farmers market. There, we've found different kinds of fruits,vegetables,flowers,pastries and different kind of ethnic cuisine. We bought some flowers,vegetables and fruits. But my dad found some fresh peanuts. He said it would be perfect for "nilang mani". Just thought this is the best time to post it. It would be a great snacks with family while reminiscing or watching a movie...
Thursday, December 27, 2007
Procedure: Salt and Pepper both sides of the fillet of tilapia and just before frying it dust it with the tempura powder. Fry till golden brown and lemon wedges on the side to squeeze if desired before eating.
Thursday, December 20, 2007
Pancit Palabok was prepared on "ourmeza" for our small get together few weeks back.
Pancit Bihon, Pancit Canton, Pancit Sotanghon,Pancit Malabon and Pancit Palabok or luglug are mostly consume or found during filipino parties or potluck and one of the said Pancit would definitely be on "ourmeza" these holidays. Among the different kinds of Pancit, Pancit palabok is the easiest for me to do or maybe because it is my favorite kind of Pancit and modesty aside, I could really make a decent Pancit Palabok. I have been making or cooking it for quite sometime now. But I've got to admit at first there were some misses but through out the years of making it, I believe, I've got it, thats what they say anyway. Who knows lol... I guess to taste is to believe..hahaha.
Anyway ever since as a little girl, I love eating Pancit Palabok. It was one of the constant "Pasalubong" for my brother and I when we were growing up by our parents. Back then the noodles would be like the Pancit Bihin top with shrimp sauce,tinapa flakes, shrimp,eggs and some calamansi. And not to forget some hot pandesal would be the ever loyal partner of that Pancit Palabok "pasalubong". We would all then eat it with much "gusto" while it was steaming hot. And throughout High School, my friends and I would have it as our merienda or lunch in one of the small canteen stall by our school. But the most unforgettable Pancit Palabok I've ever tasted was when my friend's mom made it. It is different and the yummiest palabok I've ever tasted. Why? Well, I've found out that she have used some crab fats or alige ng talangka for the sauce and it really made a difference. But now, as we have learned about cholesterol and all...crab fats would be a big no. So I have learned a different version of cooking Pancit Palabok. I have learned it from my Auntie who knows also lots of authentic Filipino cuisine. Well, actually her specialty I believe is Pancit Malabon. Oh her Pancit Malabon is absolutely delectable, she knows tons more of authentic filipino dish but her Pancit Malabon and Morcon are my favorites.
Anyway to make Pancit Palabok ingredients needed are:
Rice Noodle for pancit palabok or pancit luglug
Crushed fried garlic
Minced onion and garlic.
Sliced Hard Boiled Eggs
Soak noodles to luke warm water for about 20 to 30 min.
Saute garlic and onions. Add the diced tofu and browned it. When browned add shrimp until pink and do not overcooked it or it will be rubbery. Set aside half, sprinkle it with some tinapa,little bit of green onions.
In the remaining half (shrimp and tofu mixture) add your shrimp sauce and water enough to cook your noodles. Let it boil, then add your noodles when almost done add some of the tinapa,crushed garlic and chicharron. Mixed it well when done plate it and topped it with left over tinapa,crushed chicharron and garlic,green onions, the shrimp and tofu mixture and lastly garnish it with sliced hardboiled eggs and some sliced lemon or much better if you have some calamansi. Serve it hot with some hot pandesal or some dinner rolls are just fine.
Sunday, December 16, 2007
Wednesday, December 5, 2007
I had a busy week last week that I was unable to post anything. After the day going to work sick, my son and I were house bound because we were just two sick puppies... It was just yesterday that we were able to go back to our normal schedule. He's back to school and went to my important meeting that took longer that expected that my husband and son got home before I did. Sadly, my son and I had a relapse (coughing and some sniffles again) so as a very protective and nurturing father we were ordered to stay home today by my husband ..and said if better we could go back to school for my son and I could go back to do a few hours special project for work so need to be in the office supposedly today to get it done but I cant so hoping I could tomorrow if not I'll finish up the website I am making for our work from home. But I know I havent posted anything for a week now so I've just got to do it while my son is occupied.
Picture above is the the Turkey Sandwhich that I made for take to work lunch. My turkey sandwhich doesnt just have the regular tomatoes and lettuce but some marinated artichoke hearts and sun dried tomatoes. Got the idea when I had this absolutely unforgettable turkey sandwhich from work. After just one bite I knew I've got to know whats in it...so I did some prying, discretely and quickly ofcourse. So below would be what I think the closest I could come up with in regards to the sandwhich I had from work.
Golden oven roasted turkey (your left over turkey from any celebration but just quickly pan fried it can be used as well)
Ciabbata bread would be absolutely perfect for this. But I happened to have Sweet oat wheat baguette and the combination is a whole another experience...just perfect. (plain bread can be used also)
Green leaf lettuce
Atichoke hearts marinated
Sun dried tomatoes in olive oil and spices
Provolone cheese ( we happened to have it but any of your favorite cheese would just be fine)
Hmmmm try it and you'll definitely say yummmylicious.... Seriously and if you have some sweet baby crunchy pickles on the side oh together just absolutely one delicious, appetizing and not to mention healthy lunch or even dinner. So Enjoy...
Thursday, November 29, 2007
Bibingka is one of the filipino delicacies that my family enjoys and our all time favorite.
We had it recently and it was warm,moist,tasty and just perfect with some either hot cocoa, hazelnut flavored coffee or some green tea.
Eating it made us remember the different delicacies consumed after the "simbang gabi" by the church goers.
Well first "simbang gabi" is one of the famous filipino tradition during christmas season. It starts on December 16th and ends during the midnightmass, night before christmas. We call the midnightmass "Misa de Gallo". I remember as a child we, meaning my cousins,friends and I believed that completing the nine days "simbang gabi" mass means all of our whishes will come true. We then, would all try very hard to complete the 9 days mass. (Ofcourse, later on we've learned the deeper meaning of "simbang gabi")
We would all help each other in completing it and we would have an understanding that we need to take turns to wake up each other. And our meeting place would be either at our house or at a friend's house.
So heres how we did it, a friend/cousin or friends/cousins of mine will start knocking on our door if its her or their turn to wake up everyone or vice versa if it is our turn ,we'll go knocking on our friends/cousins door so we could all go together to mass. And most of the time we were at the church early but then again there were times that we were a bit late. Why?
Well, as we all know getting up during Christmass season was hard to do because of the cold weather. Cold weather only means it is the best time to curl up and stay in a warm bed. And back then, I would be covered with my soft cartoon printed blanket and would stay like that until the shy sun starts to rise again. But then my alarm clock would start blaring so loudly that I would need to drag myself to get up and to turn it off. And it only means its time to get ready for the "simbang gabi".
And before getting ready, I would always have an inkling to go back to my warm bed and why it have to look so enticing to do so....but but but but ....lol I know that in just few minutes some of my friends or cousins would be knocking on our door, so the temptation of giving in was not an option. So even half-awake I would try very hard to get ready.
Thank God, by then my mother would be up and some hot drink was ready for us to drink before we leave for mass. And on the dot, most of the time here comes my friends and cousins, loudly laughing or talking outside our
door. I would then join them and we would all go to mass. Walking side by side wearing our warm sweaters or jackets, we would be still shivering to the cold wind. But when laughters and stories were shared on our way to church, the cold wind was forgotten. And at the church even it was early dawn, it is filled with church goers.
Lots of people were praying which made the church a very warm place to be. When I said, a very warm place, its not just about feeling warm but the warmth and the humility that you would feel during that moment. And the songs of praises and songs of the season would fill the air that makes everything seems so magical and so spiritual. I, then would have this overwhelming feelings deep in my heart that I actually cannot explain. Or lets just say, it truly touched my heart. And maybe that is why "simbang gabi" is the most famous and most loved traditon of the filipinos.
And not just that, after the mass, outsite we would see different vendors selling different delicacies such us.."puto bumbong", bibingka, puto or kutsinta, hot chocolate, hot tea, hot sopas or hot pandesal. And most of the time we would have some bibingka with freshly grated coconut or some times we'll have sopas and hot pandesal.
Well those were the good 'ol days when we were back home (home meaning Philippines). And now that we are here in the west, our new adopted home we try our very best to continue on the traditions we grew up with. There may not be "simbang gabi" in every church here but we always make sure that we go to the midnightmass or "misa de gallo" to welcome in remembrance the birth of Jesus Christ.
Well,this is getting so long its just remembering or reminiscing the good old days make me wish that now as a young mother that my son ( or children, with God's Blessing) will experience same tradition. And that is why we make sure that "misa de gallo", the noche buena, media noche, constant family get together and celebrations are important traditions that he will never forget and he then can pass on to his children.
Few more things though..lol..back then, I remember that at one point one of my cousin had a place where she sells bibingka, where she cooked bibingka per order. So it was warm,moist and very tasty. It was topped with butter, itlog na maalat or cheese and freshly grated cheese.
And when we moved here in the west, my Dad ( he loves bibingka) brought back here after his vacation from the Philippines some of the cooking equipment needed for it together with the clay plate. The ingredients to make it and the banana leaves and the grated coconut can be bought in the asian grocery store. We used to make them every time my Dad would have some cravings for it. My aunties, 2-3 of them will then start making it and all of our family will happily enjoy it together. This was when I was still single.
And now married and all, just recently we had some "bibingka" And since all the equipment that were used before were all gone and thrown away,we've learned a different way to make it...oven and foil plate. The taste remind us of the good 'ol days but nothing could compare to if you'll make it and cook it the good 'ol ways I guess... lol.
itlong na pula
sweet rice flour
Sliced of Cheese cheddar/ kesong puti (goat cheese)
fresh grated coconut
banana leaves to line your foil plate
Mixed all ingredients. Oven can be used. Baked for 30 minutes or till brown on top in 325 degree oven. When almost done, add the cheese or itlog na pula, put back. And when done spread some butter, sugar and top it with grated coconut.
Monday, November 26, 2007
Crab Salad was one of the dish we've shared during "Thanksgiving" (aside from the turkey, pancit sotanghon, menudo, spaghetti, bibingka, cheese cake, kaldereta and short ribs bbq, etc) get together at my parent's home.
Wednesday, November 21, 2007
Publish Post Save as Draft
Thursday, November 15, 2007
First time I had Yakitori was when some friends, co- workers of mine and I went to the japanese restaurant in Milpitas CA.
I was told then by one of my co-worker that Yakitori means grilled chicken. And it is skewered in BBQ sticks or speared wooden sticks. The marinade or the sauce glaze used in grilling were or are spiked with some sake sometimes. I really like it then and it seems so easy to make if grilling is the form or way of cooking. Since then been wanting to cook it but never really got into doing it.
And just recently I was going through some of my cooking books to find something new to cook, found quite a few that I could make in the days ahead but the Yakitori caught my eye. And since we have been grilling most of our food lately, Yakitori would be just perfect for us. Result? Yummylicious, lol.
Chicken boneless and skinless
cut into cubes or bite size.
Honey ( I've used Maple syrup since it
can be substituted for the honey)
some water so it is not too think
(Mirin optional to me but a must to some)
Sake Optional(didnt use since my son would be having some)
BBQ Sticks or Speared wooden sticks.
Mix all the ingredients, use water if it is too thick to thin it out (set aside some for glazing while grilling) and marinate the cube or the bite size chicken. Let it sit for a while. Then I skewered the chicken with the BBQ sticks or speared wooden sticks when I was ready to grill it. While grilling glaze the chicken with the sauce mixture.
Serve it sizzling hot and you wont go wrong. A taste of Japanese cuisine was prepared on "ourmeza" for one appetizing meal.
Friday, November 9, 2007
Sunday, November 4, 2007
I was talking to my cousin just the other day and when I asked her what they're having for lunch she said "adobong pusit". We havent had it for quite sometime now, so right away I knew I've got to cook it for dinner. So told her hmm " I think I'll make that for dinner too." Most of the time if not all the time if we were/are talking to each other (my cousin and I) we'll end up talking about what to cook ..so vice versa she'll get an idea from me of what to cook and there were/are times I'll get some idea from her of what to cook too.
Anyway.. it is that time for me to go to the asian grocery store to buy some of our food supplies so the timing is just perfect because I really want to cook the "adobong pusit". In the store, luckily found some goodlooking medium size squid or "pusit".
To cook, ingredients are:
1 pound of squid or pusit
1/2 head of garlic
2 Serano Chili
suka or vinegar ( 1 1/2 ladle)
Green Onions or scallions
Pepper,patis ( a ladle) or salt to taste
Clean your squid in the running water. Take out the innards. It is up to you if you want to save the head. But make sure you take out the teeth or the plastic like from the inside. Take out most of the skin ( taking out the skin is optional but I normally take it out)
If using large size squid. need to cut it in half at least. If using medium size or smal size squid leave it be.
Saute garlic and onion followed by the squid and patis. Let it simmer...add your vinegar and let it simmer and dont stir it until it boiled. When almost done add pepper and salt if needed ( you've added the patis already so salt is really not needed) and green onion for garnish.
Serve it hot with steamed rice...side salad or any steamed vegetables...together with some fried lemon and pepper fish...in my case I've fried some stripebass with lemon and pepper. And the icecold lemonade is just perfect for this dish.
Another easy, tasty meal prepared on "ourmeza" enjoyed by my family and I.
Wednesday, October 31, 2007
Wanna see some Tricks?? (nahhh only a halloween decoration)
These are our give away goodie bags this year.
Our "unico hijo" helped me with much "gusto" in
putting the goodies in halloween bags.
(Chocolates,lollipops,fruit flavor tootsie rolls
candies,gummy bears and jelly beans)
Have a Spooky but safe and a Happy Halloween!!!!
Monday, October 29, 2007
If you are goin' to cook it ala adobo you need to marinate your beef or pork in adobo mixture such as soysauce,vinegar,garlic,sugar and ground pepper.
Thursday, October 25, 2007
I was in the grocery store when they were stocking up the skinless and boneless chicken. And automatically, I thought it would be good for grilling with some grilled herb potatoes, green salad and some ice cold cantaloupe juice. I already have the whole menu for dinner figured out in that moment.
So I went ahead and bought 3 packages.
The first package would definitely for bbq/grilling, other package for chicken afritada and the last one for bbq/grilling again perhaps since we love grilling or I'll use it for chicken salad, we'll see and it would be posted definitely.
So for Chicken BBQ cut chicken to desired size... marinate it in:
red pepper flakes
ground black pepper
Marinating over night is always better. And on the day you are grilling/doing your bbq, soak your bbq sticks in water ahead of time so it wont get burn, soak it for at least a good 1 hour or more. Indoor grilling is good if your kitchen is well ventilated and your exhaust fan is working properly or else you'll have smoke all over your house and will definitely trigger the smoke alarm. Grilling or doing ur bbq outside is always ideal but grilling indoor is not bad aswell. So which ever is convenient at the moment and will make it easy for you, do it. It was weeknight so I used our indoor grill and result not bad at all...
Anyway...so we grilled or BBQ our BBQ Chicken on a stick indoor on top of our stove grill. We cooked each side till done. While grilling I put the herb potatoes on the sides to cook.
For Herb Potatoes, I used big rosset potatoes and sliced witht he jagged edger knife. Season it with salt,pepper, olive oil and some dried herbs that I have in our pantry.
So for that dinner once again we have simple and easy to prepare food on "our meza" with full of flavor and taste.
At the end of our dinner my husband and son thanked me for another wonderful but yet simple dinner. And it means a lot to me and it warms my heart that they loved it.
Monday, October 22, 2007
This is one of my husband's favorite dish so I often make a lot of it and stored most of it in the freezer for future use. When cooked it is crunchy, tasty and yummylicious lol. It is normally dipped in spiced vinegar or suka with siling labuyo and bawang and sweet n sour sauce. It can be eaten as main dish or as an appetizer. Either way when prepared you wont be able to resist to eat it up. It is normally serve when theres a party, get together, celebration , potluck, for dinner or even during snack time. And so I have it stored most of the time because we just simly love eating it.
To make you need the following ingredients; onion, garlic, olive olive, green beans, cabbage, celery, carrots, sweet potatoes optional, tofu optional, cooked or sliced chicken optional as well, and ofcourse the spring roll, lumpia wrapper, salt and pepper for taste.
Thursday, October 18, 2007
So spending lots of time whether cleaning together, cooking and baking together, doing school project together, playing and so on... spending time with our kids specially at their young age will surely give us lots of fond memories to keep us smiling and laughing during our old days.
Memories such as this are true treasures of the heart....so lets keep building them.