No Takers for my Kimchi

I still have a jar of the kimchi that I made. My children do not touch it since they first tasted it. I don't eat it too because of the odor. There is a certain pungent odor when you open the jar and it's not because it's not edible anymore. I've preserved it well and I put it in the fridge.

I think the reason why other people like us are not drawn to kimchi is its strong odor. Usually, cabbage and radish have this when you preserve them. I remember my Dad who always kept preserved radish inside an earthen jar. Being a pure Chinese, he also loves to eat it with his porridge. Every time he opens the jar, I always ran outside. It's the same odor all over again and I dare not open my kimchi anymore.

I still think that "acharra", the Philippine salad, (with its combination of shredded green papaya, carrots, string beans, ampalaya, talong, and spices) tastes much much better. But again, it's really just a matter of choice or more so, a matter of taste.

CAULIFLOWER SALAD

If you are in the Philippines, then you might be aware that to enrich the flavor of the food that we cook, we usually use the ginisa mix of ajinomoto. The recipe below is one that I have tried and found to be delectable. Try preparing this because it is very easy to make, it takes a little time to prepare, and it is really yummy!


INGREDIENTS:



1 piece cauliflower, cut into flowerettes

1 cup water

3 tablespoons calamansi juice

Dressing:

3 tablespoons vinegar

6 tablespoons salad oil

1/2 tablespoon soy sauce

1/2 tablespoon AJINOMOTO GINISA FLAVOR MIX



3 tablespoons butter

1/2 tablespoon curry powder

Garnishing:

2 cups shredded cabbage

1 1/2 cups shredded carrot

chopped egg

chopped parsley



PROCEDURE:



Cook cauliflower with water and calamansi juice. Let boil. Drain and set aside.

In a bowl, combine vinegar, salad oil, soy sauce and AJINOMOTO GINISA FLAVOR MIX to make the dressing. Set aside.

In a pan, heat butter then add cauliflower and dressing. Mix well. Remove from fire.

Pour on top of shredded carrots and cabbage arranged in a plate. Then garnish with chopped egg and parsley.

It's my Father-in-law's Birthday!

Although I just lost my niece, life seems to go on. Today is my father-in-law's birthday. Monday, I was busy helping with the arrangements of the funeral. Today, I will be busy preparing for Papa's birthday. He's turning 78 now, and I invited some of his closest friends to celebrate his birthday with him tonight.

My menu for today is really simple because I'm still feeling "down" these days. I seem to drag my body to work because all I really want is to lie down, read a book, and sleep. But as I said, life goes on.

The following is the menu that I'm going to prepare. I won't be posting the recipes now though. I might be able to do them some other time and I hope you understand. So here it is!

* Humba
* Bam-i
* Pork Caldereta
* Grilled Fish
* Lechon Manok ( I will just buy the cooked one)
* Rice
* Iced Tea/Mango Shake

Now, I really have to start cooking. I'll see you around!

New Recipe on Saturday...

The urge to cook left me these past few days. Sorry, but I might not be very active this week. I am just feeling so depressed because my favorite niece is fighting cancer and I feel I just have to be there with her as often as I can.

I may post a recipe this weekend, I hope.

Join Pinay Jade's Contest!

Here's a new contest from Pinay Jade. I'm urging everyone to enter, to have the chance of winning. Below is the list of all the prizes you can win from this fabulous contest.

* Cash Prize of US $25 from me - 1 winner courtesy of www.pinayjade.com
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This contest is open to EVERYBODY :

1) who has a blog (naturally)
2) a paypal account
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Chilled Fruit Cheesecake

I love desserts! My family and I really love to eat sweets after heavy meals, and this is the reason why I always ask friends for recipes that I tasted and liked.

The following recipe is from a friend who gave me a chilled dessert on my birthday last year. I forgot about it but as I was preparing my menu for my father-in-law's birthday on June 12, I remembered it. And now, I'm sharing this with you.

Ingredients:

1 cup chocolate cookie/biscuit crumbs
1/4 cup margarine, melted (better to use the light kind)
1 pack cream
150 g cream cheese, softened
3 tbsp sugar
1/4 cup orange/pineapple/mango marmalade
1 can (439 g) Fruit Cocktail (drained, reserve the syrup)
1 envelope unflavored gelatin

Procedure:

Mix cookie/biscuit crumbs with melted margarine. Press into a round pan. Freeze for about 10 minutes to set.

Beat cream, cheese, sugar and marmalade until smooth.

In another bowl, sprinkle gelatin over the fruit cocktail syrup that you have reserved. Pour into a saucepan and cook over low heat until gelatin is dissolved.

Beat the gelatin into your cream mixture. Add fruit cocktail, then smooth over the chilled cookie/biscuit crust. Chill until firm. Top with preserved fruits/jam or shredded cheese before serving.

Kimchi (As Promised)

Here is the recipe that I followed. This is very similar to the Filipino "acharra" but instead of shredded green papaya, this uses cabbage. Jescel too, used cucumber in her ingredients (Spice of Life blog). This is rather spicy while our own local version is more on sweet and sour, not hot. But this could go well with grilled meat or fish. I think people who love spicy food would like this.


Ingredients

• 3 cups coarsely shredded Napa cabbage (8 ounces)
• 1 medium carrot, julienned
• 1/2 medium red bell pepper, peeled and julienned
• 1/2 medium yellow bell pepper, peeled and julienned
• 1 scallion, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons julienned ginger
• 2 garlic cloves, thinly sliced
• 1 tablespoon Asian fish sauce
• 2 teaspoons Chinese chile sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 2 teaspoons sweet paprika


Directions

1. Bring a large saucepan of salted water to a boil. Add the cabbage and blanch for 1 minute. Drain and rinse under cold water. Squeeze the cabbage and pat dry. In a large bowl, toss the cabbage with the carrot, bell peppers, daikon and scallion.
2. In a medium saucepan, combine the soy sauce, honey, ginger and garlic with 1 cup of water and bring to a boil. Remove from the heat and add the fish sauce, chile sauce, the lime, lemon and orange juices and the paprika. Pour the mixture over the vegetables and toss well. Let cool. Transfer the vegetables to a tall airtight jar, cover and refrigerate for 2 weeks.

Kimchi

Today, I am not posting a new recipe because I haven't prepared one yet. But as I was watching a very funny Korean movie, I got interested in "kimchi" which seems to be one of their favorite food. So I browsed on Google and looked it up and I found varied recipes on how to prepare it.

I realized that it's a little like our local "achara" (pickled vegetables, without the cabbage). Well, I think I just have to try preparing kimchi so I could taste it before I post a recipe here.

I might do it today or tomorrow. I hope it tastes good. Wish me luck...

Roasted Lechon

What is a Filipino "fiesta" if there is no lechon? Lechon is the traditional centerpiece of a buffet table, filled with all the delectable dishes that people prepare for a very sumptuous meal during fiestas anywhere in the archipelago.

Usually, our local lechon is cooked over burning charcoal, a long bamboo pole is inserted from its mouth straight into the rear part of the lechon. Cooking is slow, it usually takes an hour up to two hours, depending on the size of the lechon.

However, for the purpose of those who want to serve lechon to a small group, you can prepare it in the comfort of your kitchen using your gas range.

Here's how to cook "lechon de leche".


ROASTED LECHON

Ingredients:

8 kilos whole lechon de leche(piglet, without its internal organs)
2 tsp sage
2 tbsp oregano
cracked black pepper
1 2/4 cups olive oil
onions, leeks, and lemongrass for stuffing

Procedure:

Bend both legs of the piglet and secure with a kitchen twine.
In a bowl, mix sage, oregano and black pepper.
Rub mixture all over the meat.
Pour olive oil on the piglet and massage all over.
Stuff the cavity with onions, leeks, and lemongrass.
Brush a large piece of foil with olive oil then use this to cover the lechon.
Roast in the oven until done, about one hour or so.

Deep-Fried Oysters with Mango Salsa

I saw this recipe in the Christmas issue of Yummy, a food magazine here in the Philippines and I would like to share this with you. Actually, all I do with oysters is to cook them as soup so I decided to try this and actually loved it. Plus, it's easy to prepare. So, how about trying this yourself?

Ingredients:

fresh oysters, opened and taken out of the shell
1/4 cup flour
1 whole egg, beaten
1/4 cup bread crumbs
oil fot frying


For the Mango Salsa:

1 medium-sized ripe mango, cubed
2 medium-sized red onions, chopped
1 large tomato, cubed
1 piece chili, chopped
1 tablespoon coriander, chopped
1/4 of a lemon, juiced
salt and pepper to taste

Procedure:

Coat oysters with flour, then dip in egg, then roll in breadcrumbs.
In a pan, heat oil, then deep-fry oysters until golden brown.
Make mango salsa by mixing all ingredients together.
Put oyster meat back into the shells, then place a dollop of mango salsa on top.

FAQs from Wanna Be Cooks/Bakers

Here are some tips for people who are starting to love cooking/baking. I picked them up from Yummy Magazine, a recipe magazine here in the Philippines.

Q. When a recipe calls for one clove of garlic, does it mean the whole garlic? How about a head of garlic?

A. A head of a garlic means the whole garlic. A clove of garlic means a segment of the head of garlic.


Q. When a recipe calls for milk, which is not clearly specified, what does it mean?

A. Unless otherwise specified, it is safe to assume that milk refers to fresh milk, either whole or low-fat.


Q. What is a "non-reactive pan"?

A. This pan is usually made out of stainless steel or aluminum, or copper lined with stainless steel. These have lesser reaction on foods that are high in acid which could affect the color and taste of the food you're cooking.


Q. What is the difference, if any, among Italian parsley, curly parley, flat parsley, and chinese parsley?

A. Curly Parsley is mainly used for garnish and is eaten raw to take away the garlic breath.
Flat parsley is popular in Mediterranean dishes. It is also known as Italian parsley.
Chinese parsley is actually coriander, and locally called "wansoy".


Q.What is a non-dairy pastry topping?

A. It is a substitute for whipping cream, minus the milk. It is often made of palm or coconut oil. Some brands are Pastry Pride, Pour N'Whip, and Value Pride.


Q. What is OK sauce?

A. OK sauce is a fruity sauce used in Chinese dishes, almost in the same way as plum or hoisin sauce. It is made with tomatoes, dates, apples, and orange, among others.


Q. What is a good substitute for white wine?

A. There is no direct substitute for white wine since it is added to spike the flavors of the dish you're cooking. Omitting it is your next best option.

Seared Tuna and Green Mango Salad

Ingredients:

1 2oo-gram fresh tuna (deboned)
2 green mangoes, shredded
2 large ripe tomatoes, sliced
1/2 onions, thinly sliced
1/4 cup toasted nuts (cashew or peanuts)
1 1/2 cups mixed salad greens
1 lemon, juiced
2 tsps fish sauce
1 pc chili, finely chopped
3 tsps fresh coriander leaves, to garnish


Procedure:


Season tuna with salt and pepper, then sear both sides of tuna in a hot pan.
Slice tuna into thin pieces.
Mix salad greens, mangoes, onions, tomatoes, and nuts in a bow. Toss.
Transfer to a serving bowl then add tuna slices.

For the dressing:

Combine lemon, fish sauce and chili. Whisk.
Drizzle dressing over the salad.

Garnish with fresh coriander leaves.

Note: Drizzle salad with the dressing just before serving.

MAJA BLANCA

INGREDIENTS:


1/2 cup cornstarch
2 cups coconut milk (sold in Oriental food stores)
1/2 cup sugar
1/4 cup water
3 cups grated coconut



PROCEDURE:



Mix cornstarch and sugar in a bowl. Add water and stir.
In a saucepan, bring coconut milk to a boil and gradually stir in cornstarch mixture. Boil for 5 minutes, until the starch is cooked.
Pour into a buttered cake pan and let cool.
Spread coconut on a baking sheet and toast at 350 F. until brown.
Sprinkle maja blanca with toasted grated coconut.
Chill before serving.

Variation:

You can also mix corn kernels or shredded young coconut with the coconut milk while boiling.

Shake for Summer

Summer heat in Cebu City now is intense, and heavy downpour is also regular in the evening. You could just imagine our climate here.

My children often prepare a variety of shake to combat the heat. Since it's summer, there are so many available fruits in the market.

Yesterday, they made watermelon shake; the other day, apple shake; and today, they merely opted for Nestea with kalamansi and sugar. It's really refreshing!!

Try mixing different fruits and you'll find it so deliciously refreshing. You can either use milk or cream with the fruits. We have even tried green mangoes and the taste is a cross between sweet and sour but nonetheless delectable.

3 Ways to Cook One Big Tuna

Have you ever bought a big fish and think you cannot simply fry it all? Well, I did, last week during the Holy Week. I thought of cooking it into three different dishes. This is what I did.

1. Tinolang Tuna (fish soup)




Ingredients:

5 stalks spring onion
2 large tomatoes
ginger, cut julienne style
pepper
salt to taste
head of tuna (cut in half, lengthwise)

Procedure:

Wash tuna and set aside.
Slice spring onions and tomatoes.
In a pot, boil water. When the water boils, add fish and spices. Continue to boil for 10 minutes. Add salt and pepper to taste. Serve hot.

2. Grilled Tuna Tail



Ingredients:

half of the tuna body (portion with the tail)
oil, chopped onions, pepper, lemon juice or kalamansi for marinade
salt

Procedure:

Rub salt on fish
Soak in marinade sauce for one hour
Grill tuna and brush with marinade sauce until done.
Serve hot.

3. Kinilaw na Tuna (Raw Tuna with Vinegar Sauce and Spices)



Ingredients:

middle half of tuna, deboned and cut into strips
1 cup coconut vinegar
kalamansi or lemon, sliced
4 onions (sliced)
4 large tomatoes (not very ripe, sliced)
ginger, thinly sliced
5 pcs fresh hot chili
salt to taste

Procedure:

Wash tuna then slice into strips, about 1 inch wide and half inch thick.
Put fish in a deep bowl, then add vinegar. Mix the rest of the ingredients and season with salt.

Note: If you like this to be creamy, you can also add half a glass of pure coconut milk. Reduce the vinegar to half a glass then mix all ingredients.

Fish Escabeche

I chose this recipe since it's Holy Week and for Catholics all over the world, it's time to make a little sacrifice and abstain from meat in all our meals, especially on Good Friday.





Ingredients

Fish - red snapper, either whole or fillet of mackerel (actually, any frying fish will do nicely)
Oil for frying
Salt
Calamansi juice (or lemon or lime juice)
Green and red bell peppers, cut julienne style
Ginger, cut julienne style
Extra ginger (pounded)
Onion - sliced
Garlic - sliced or pounded
Pineapple juice
Pineapple chunks
Sugar
Tomato Sauce or tomato catsup
Vinegar
Cornstarch to thicken the sauce



Instructions

Rub salt on fish (outside and inside after splitting the abdomen and taking the guts out). Fry in hot oil. Set aside.

Pound extra ginger, add a little bit of water and squeeze the juice out. Collect juice. Set aside.

To make the sweet and sour sauce:

In another frying pan, heat oil, then add sliced onions and pounded garlic, stir fry. When the onion has become transparent and the garlic pieces become brown, add the strips of ginger and the green and red bell peppers. Stir fry. Add pineapple juice and tomato sauce or catsup for coloring. If you desire a sweeter sauce, add sugar; for more sour taste, add vinegar. Add pineapple chunks. And don't forget the ginger juice. This is really the secret of a good sweet sour sauce. the zesty taste of ginger. Thicken with a little bit of cornstarch. Simmer for about 3-4 minutes.

You can now pour this over the fried fish and serve. However, I prefer the fish to be cooked a little bit in the sauce so it could absorb the flavor. To do this, put the fish into the simmering sauce and simmer for another 3-4 minutes.

Serve hot.

SAPIN-SAPIN

Here's another Filipino dessert made from a sticky kind of rice locally called "malagkit". Soak malagkit in water overnight before grinding. "Galapong" is ground malagkit rice.Rice galapong is soaked ground rice. "Ube" is purple yam.



* 1 1/2 cups malagkit dough (galapong)
* 1/2 cup rice galapong
* 2 1/2 cups white sugar
* 3 cups cooked ube (mashed)
* 4 cups thick coconut cream (from 2-3 coconuts)
* 2 cans (big) condensed milk
* food coloring; violet & egg-yellow

Blend all ingredients except mashed ubi and food coloring.

DIVIDE INTO 3 PARTS:

To one part - add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.

To 2nd part - add egg-yellow coloring. Mix well.

To 3rd part - just plain white, nothing to add.

Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.

Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.

Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.

Sprinkle top with "latik".

Cool before slicing.

Serve with "budbod" or toasted sweetened coconut.



"Latik" is sugar caramel.
"Budbod" is another Filipino dessert. It's steamed malagkit wrapped in banana leaves

Sugar Caramel

I am posting it here in relation to the leche flan recipe.


To every 450g of Sugar, add
150ml Water

In a sauce pan, boil the sugar and water together very quickly over high heat, skimming it very carefully as soon as it boils.
Keep it boiling until the sugar snaps when a little of it is dropped in a pan of cold water.
If it remains hard, the sugar has attained the right degree.
Add a squeeze of lemon juice and let it remain an instant on the heat.
Allow the pan to cool in a basin with cold water. The caramel is now ready to use for the next recipe.

LECHE FLAN

The recipe below is for one of the Filipinos' best loved dessert. Expect this to be served on Christmas Eve and New Year, even on birthday parties. Hope you like it.

Ingredients:

* 1 can condensed milk
* 1 can evaporated milk
* 6 egg yolks
* 2 whole eggs
* ¼ teaspoon of grated lemon peel


Procedure:
1. Caramelize sugar and pour in individual molds. Set aside.
2. In a bowl, whisk all ingredients together and strain into individual moulds.
3. Steam until well set.
4. Let cool, then chill.

RELLENONG BANGUS

1 large size bangus
1 onion, chopped finely
4 cloves garlic, minced
1 small size carrot, small cubes
1 box raisins (optional)
2 tomatoes, chopped
1 raw egg, large
1 tsp vetsin
1 tsp salt
1/2 tsp Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp flour
cooking oil for frying

Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.

Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing.

Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

PAELLA

* 1 kilo chicken (cut into small pcs.)
* 1/4 kilo chicken giblets & liver
* 2 cans tomato sauce
* 2 large onions chopped
* 1/2 head garlic, minced
* 1 pc. bay leaf (laurel)
* 2 bell peppers, red & green (strips)
* 1/2 kilo tahong (cooked in shell)
* 3-4 crabs (cooked, quartered)
* 1 cup sweet green peas
* 2 chorizo de bilbao (sliced diagonally, 1/4' thick)
* 1 tsp. pimenton powder
* 1 tbsp. vetsin
* salt to taste
* 1 hard-cooked egg (garnishing)
* 3 cups rice
* 4-5 cups water

Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir unitl light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.

This time a big wok or KAWALI. Saute' remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.

When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries.

Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

Are you a rice eater?

Most Filipinos eat three full meals a day, breakfast, lunch and dinner. All three meals involve a serving of cooked rice with a main dish, usually meat, poultry or fish.
How about in your country?

STEAMED FISH(with Mayonnaise)

* 1 large lapulapu or Apahap
* 1 cup mayonnaise
* 2 hard-boiled eggs, chopped
* 1/3 cup minced sweet pickles
* 1 small carrot, cooked, chopped finely
* 2 tbsp spring onions, chopped finely
* salt to taste

Clean whole fish, scrape scales. Rub with salt, vetsin, and sprinkle pepper. Let stand for 1 hour.

Brush fish with butter. Steam for 20-30 minutes. Drain. Place on a serving dish. Cool. Then, coat both sides with mayonnaise. Arrange the chopped garnishings on top. Chill in refrigerator before serving.

On garnishing the fish, you may use your own artistic talent. Mix together chopped ginger, red bell pepper and onions and sprinkle on top of fish or arrange individually by stips on top of fish.

Note: Choose fish available in your locality.

BICOL EXPRESS

BICOL EXPRESS


¼ kilo pork (sliced very thinly)
3 cups long chili pepper (julienne)
1 cup baguio beans (julienne)
1 small head of garlic (minced)
1 small onion (minced)
1 cup coconut milk
1 cup coconut cream Pinch of salt and pepper

Soak chili peppers in salted water for 30 minutes, rinse, then strain well.
In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion, then mix pork once more.
Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10 minutes.
Add in baguio beans and chili pepper and cook until dish gets a little dry.
Pour in coconut milk and cook until sauce thickens.
Season to taste.
Serve hot.

PORK ADOBO

Adobo is perhaps the favorite of all
Filipinos, regardless of where they are in the scattered islands of the Philippine archipelago. I will share with you the recipe which I have been using. I could guarantee that your family will love this. A word of caution though, cover the simmering hot oil when cooking the meat. Please adjust the amount of salt, soy sauce and vinegar according to your taste. So, here it is... enjoy cooking everyone!

PORK ADOBO

Ingredients:

1 klo. pork
1 clove garlic
2 tbspns soy sauce
salt
2 tbsps white vinegar
dash of monosodium glutamate (optional)
cooking oil

Procedure:

Cut pork belly into big cubes (2" x 2"), wash, then drain. Set aside. In a frying pan, boil half liter of water. When the water boils, add the meat, garlic, vinegar, salt and soy sauce. Boil the meat until tender. Add a dash of monosodium glutamate. When almost all of the water already evaporates, pour cooking oil just enough to cover the meat. Adjust flame to medium heat then cover the pan. Stir the meat so that all sides will be cooked. Pork adobo is ready when the meat turns brown and crispy. Do not overcook. Leave the oil in the pan and drain the meat on paper towel before serving.

Adobo is best served with soy sauce and vinegar sauce with lemon juice and pepper.

Try it and I hope you like it too. Happy cooking everyone!

In the Philippines, adobo is served with rice. However, you can also serve it with roasted or boiled potatoes.