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Showing posts with label kitchen adventures. Show all posts
Showing posts with label kitchen adventures. Show all posts
May 5, 2014
Kitchen Adventure: Ice Shaver
In one of my posts on Family Day Sundays, I mentioned that I already purchased an ice shaver. When I speak of ice shaver, it was the manual type and not the electrical or automatic ones. If you are not familiar with it, here's how it looks like:
February 5, 2014
Kitchen Adventures: How to Peel Ripe Mangoes
I know that peeling ripe
mango to be used in some recipes is messy. Here is a tip on how to remove the
peel easily.
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| How peel ripe mango |
February 15, 2013
Valentines 2013
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| Simple dinner |
Last year we celebrated our Valentine by dining outside not only for me and Mommy but we had Matt too. This year we made it simple by having dinner at home. I just cooked crispy chicken and malunggay pesto. Simple but fulfilling.
February 7, 2013
Desserts: Panna Cotta
Reading Men's Health mag, I find and ineresting dessert, Panna Cotta. Sounds "sosy" and seems a bit difficult to make so I was really challenged to make this one. By the way, "Panna cotta" is an Italian term meaning cooked cream. This is done by simmering milk, cream and sugar then mixed with gelating and setting it in fridge.
For the recipe, you can get it HERE.
January 12, 2013
Goodbye to Kitchen Adventures
My kitchen adventures have to say goodbye now. Good thing is that I created another blog for that. You can visit When Chemist Dad Cooks…
This blog will not only show my quest in the kitchen but includes food and kitchen product reviews as well as some cooking tips.
I hope you find time visiting my Kitchen Adventures too.
January 7, 2013
Kitchen Adventures: Bibingkang Kanin
I taught this one my father. However, he doesn’t teach me how to do it
but I just observed him how to cook this one. I am on my elementary days that
time when we cooked this one for New Year’s Eve and now I am the one who does for
New Year’s Eve.
December 29, 2012
Kitchen Adventures: Saucy Crab
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| Saucy Crab |
Sounds “sosyal” and
difficult to prepare, right? Try to find out.
I am got this recipe
in one of cooking segments in TV. Good timing because I just bought some
alimasag few hours earlier. However, the recipe featured fried alimango. Why
not try with steamed alimasag?
December 28, 2012
Kitchen Adventures: Rellenong Bangus (Stuffed Milkfish)
Thinking of what to cook and prepare for the New Year?
Try this one – Rellenong Bangus.
You will need:
1 medium-sized bangus (milk fish), deboned, meat
removed and set aside
1 medium-sized carrots cut into tiny cubes
1 can green peas, drained
2 medium-sized potato, cut into tiny cubes
1 pack raisins
1 medium-sized onion, chopped
4 cloves garlic, chopped
Oyster sauce
Cooking oil
Salt and pepper to taste
December 20, 2012
Kitchen Adventures: Mama Sita's Sinigang sa Sampaloc Soup Base
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| "Sour and blissfully fruity that is true to the taste of unripen tamarind sinigang. Celebrating the popular dish through a meticulous selection of the freshest ingredients combined in the tried and true Mama Sita's way." |
December 18, 2012
Kitchen Adventures: Sinigang na Hipon sa Sampaloc
I am
back with my kitchen adventures. Now I would like to share one of the easiest
meal we can have especially for those who are always on the go – Sinigang na
Hipon sa Sampaloc.
December 17, 2012
Simple Kitchen Tips for the Holidays
Christmas
is really around the corner. Have you already decided what to cook for the Noche Buena and Media Noche? Or still thinking on what to cook? Here are some simple tips that will
help you enjoy the holiday and prevent you on cramming in the kitchen.
November 6, 2012
Kitchen Adventures: Chicken Tacos
Here's another way to enjoy tacos instead of what we had last time (See it HERE).
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| A bit or shredded cabbage |
September 27, 2012
Arrozcaldo + Tokwa
This has been one of the best
among food pairs I love especially during cold wheather. To be a bit healthier, I put some dried malunggay
leaves in the arrozcaldo. Next time, I’ll try to add a stalk of tanglad (lemon
grass) or pandan leaves.
I tried to imitate the tofu by
Chowking including the sauce and seems to be successful.
August 29, 2012
Kitchen Adventure: Sitaw Con Carne
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| "Sitaw Con Carne" |
Tired of the usual dish for string beans? Why not try to make “Sitaw Con Carne”?
Just prepare:
String beans – 1 bundle (about 15-20 pieces) cut into about an inch long
Pork meat – ¼ kilo, cut into strip (menudo style)
Oyster sauce – 30 grams
Onion – 1 medium size cut coarsely
Tomatoes – 2 medium size, seeds removed and cut into strips
Cornstarch – 2 tbsps
Soy sauce – 2 tbsps
Cooking oil – 2 tbsps
Marinate pork in soy sauce-cornstarch mixture for at least 30 minutes.
While waiting the marinated pork, blanche string beans in boiling water with a little bit of baking soda for about a minute. Drain and immediately placed in ice cold water. This method will maintain the tenderness and enhance the color of the string beans.
Stir-fry the pork in hot oil until tender. Reserve the marinade for the sauce. Add the string beans, 1 cup of water, oyster sauce and the marinade. Simmer until the sauce becomes translucent. Add tomatoes and onions and simmer for another minute. Done
August 25, 2012
Kitchen Adventure: Dinegdeng with a Twist
I mentioned dinegdeng in my previous post as pasrt of my Long Weekend. Some bloggers asked me to share the recipe. It was really simple but I made a twist on the said dish. There are other methods of cooking this dish as well as veggies that can be included. In my version, I used:
Okra, eggplant (round variety) - fried and set aside
Kamote taps
Katuray flowers
Patis
Onion and garlic
Just saute garlic, onion and stir-fry kamote taps and katuray flower, add patis (you may use fish bagoong) and a cup of water, the fried veggies and simmer for about a minute and serve with steamed or fried rice.
You can add other veggies like patola, upo, squash flower, etc. It will be more delicious if you will add either fried or grilled fish.
August 17, 2012
Kitchen Adventure: Biscocho Made Easy
Last Wednesday, I prepare and easy to do breakfast meal, BISKOTSO.
In the Philippines, it wa originated in Iloilo. It was typically known as toasted bread with butter or margarine and sugar toppings while some added garlic on it.
The word biskotso came from Latin phrase "bis coctus" meaning twice baked.
I just used the loaf bread covered and placed in refrigerator for at least overnight. Spread with margarine, dipped in white sugar (the part with margarine), then toast. I used pan in toasting process since I have no oven toaster at home. We have this with hot chocolate (cocoa powder, milk and sugar in equal parts simmer for about a minute).
August 13, 2012
Kitchen Adventure: Tokwa Sisig
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| Tokwa Sisig (Sorry for the quality of picture) |
Thinking of what to do with tokwa aside from turning it into adobo or just frying and dipping it with soy sauce and vinegar. This is also good for vegetarians that wants to eat sisig.
You simply prepare the following:
6 pcs tokwa fried and chopped into small bits
1 piece medium-sized onion, finely chopped
1 piece medium-sized chili, finely chopped
salt and pepper to taste
1/4 cup calamansi juice
1/2 cup mayonaise
Mix all the ingredients thoroughly and serve. You can add calamansi juice depending on your preference. You may also make this in a sizzling varation.
January 24, 2012
Kitchen Adventures: Stir-Fry Spinach, My Style
Chinese Spinach or Kulitis can be easily harvested in our backyard in Nueva Ecija. So when Matt’s yaya went home last week, I told Mama to send some veggies especially kulitis.
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| Source: Project Noah |
Last Sunday, I saw carts of cauliflower in the market. They all look good and attractive, so I asked how much per kilo. At PhP40 per kilo, it is quite cheaper compare to its price before. So I bought a medium head for only 18 pesos.
The featured recipe on Quick Fire at NEWSTV11 few weeks ago caught my mind. With enough kulitis and cauliflower, ready to go for the recipe. Cooked with some variations (check Quickfire's Fan Page ), our lunch for Tuesday (January 24, 2012) STIR-FRY SPINACH.
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| Stir-Fry Spinach |
Cooking oil, 1 tbsp
Garlic, minced
Onion, chopped
Cauliflower, 1 head
Shitake Mushroom, 1 can (I bought it for only PhP28.50 at SM Hypermarket)
Young corn, 1 cup
Kulitis leaves (Chinese Spinach)
Oyster sauce, 2 tbsp
Cornstarch, 1 tbsp dissolved in 2 tbsp of water
Salt and pepper to taste.
Time to cook:Heat oil and sauté garlic and onion. Stir-fry cauliflower, Shitake mushroom, and young corn for about 5 minutes or when the veggies are already tender. Add kulitis, celery stalks and the oyster sauce-cornstarch mixture. Continue stirring until spinach are half-done. Serve with rice.
NOTE: you can add a little more water if you want to increase the volume of sauce.
Quick and easy, right?
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