Friday, December 31, 2004
Wednesday, December 29, 2004
Monday, December 27, 2004
Sunday, December 26, 2004
Pork and Deep Fried Tofu. Not exactly a healthy appetizer to start with but hey, 'tis the season to indulge. Filipinos (or my family's tradition anyway)usually wait for midnight to have dinner on Christmas Eve. Being used to having dinner around 6 pm, our tummies were grumbling and could not stand the wait. I had a few leftover pork slices from the parties weve been to and I put them in the freezer for situations like this one. I knew the stores were going to be closed before 6pm on the 24th so I made sure that I bought what I needed. I anticipated that one of these days, I can use some tofu and so I bought the fried ones already.
Tokwa't baboy goes well with any drink. We call it pulutan in the Philippines. It was a hit amongst my family and my friend.
Preparing this required the least effort on my part. The pork slices were already boiled so I just had to reheat them. The Tofu came in, deep fried already and so I just reheated them in the pan, sliced. With about 2/3 cup of soy sauce, 1/3 cup of vinegar, thinly sliced onions, 2 tbsp of sugar and some slices of chili mixed in a bowl, I added the pork slices and the tofu ones they were warm.
I served it with gusto.
Saturday, December 25, 2004
Yes, this was a table for four. Well, actually for five. My friend who is also on his own this Christmas, away from his family brought his presents for my kids. The instant invite. He had a couple of sip and decided to take my kids to the movies while me and my husband did some errands before our "Noche Buena". When we got back, apparently he decided to go home. Quite a damper for a moment but maybe, he really wanted to leave us alone or maybe he wanted to spend the eve on his own. Anyhow, we had fun.
Thursday, December 23, 2004
Tuesday, December 21, 2004
This is to the Filipinos nothing but a torta. The only difference is, I wasn’t used to adding gravy on my torta in the the Philippines. I used ketchup. Things have definitely changed. This is something we often order from our favorite Chinese restaurant. Here we go.
3 tbsp of olive oil
2 tbsp of flour
Salt to taste
½ lb of small cooked shrimps
½ medium onion, coarsely chopped
¼ lb of bean sprouts
1 tbsp of finely chopped green onions for topping
Beat the eggs in a big bowl. Add the flour and mix well with the beaten egg. Add a dash of salt. Mix all the rest of the ingredients.
In a non-stick pan, heat the oil. Bring the heat to medium heat and pour the egg mixture making sure that it is spread evenly. Cover pan and cook for about 2 minutes. Flip the egg and cover the pan. Cook for another 2 minutes or until egg is cooked. Usually, I cook it a little longer to give the eggs a little crisp on the outside.
Top with gravy (my daughter’s little secret) and finely chopped green onions.
Sunday, December 19, 2004
This is really a very simple one.
2 lbs of white fleshed, filleted fish (I used Alaskan Pollock)
2 tbsp of olive oil
1tsp of finely chopped ginger
1 medium onion, coarsely chopped
1/2 lb cherry tomatoes cut in half (or any other kind of tomatoes)
3 tbsp of hoisin sauce
lots of green onions, finely chopped
Steam the fish until cooked. Put in a serving plate and set aside.
Heat oil in a pan. Add ginger and cook for 1/2 minute. Saute onions until translucent. Add tomatoes and cook until tomatoes are limp and juicy. Season with hoisin sauce. Add some salt if desired. Turn stove off. Mix in green onions.
Top steamed fish with the cooked tomatoes. Serve hot. Serves 4 to 5 people.
Monday, December 13, 2004
I did say I was going to stay away from the computer for a few days but I can't just resist a reader's request for a fish or chicken recipe for the holidays. Here you go Amiel. I hope this will help. (I will post the fish recipe sometime this week). To my friends in blogosphere, I promise I will pay you a visit sometime these days.
2 tbsp of olive oil
about 1 lb of chicken, chopped in small pcs.
1 tsp of finely chopped ginger
1/2 cup of peanut butter
2 tbsp of Hoisin Sauce (found in most Chinese groceries)
1 tbsp of Lemon Juice or Calamansi Juice
2 tbsp of finely chopped green onions
soy sauce to taste
Thursday, December 09, 2004
I know, I know. I did say I was going to be out of commission for a while but I just can’t resist. I have a bunch of pictures and I can’t help but come up with one post for today. I must say that I’ve been very good at staying away from the blog world and really concentrating on my work (shh!). I blog hop during my breaktime (or should I tell that to the marines?).
Anyway, how about some canned quail eggs? Yes, I bought them from the Filipino store but these were imported from Thailand, cooked and shelled. Curiosity got the better of me again and so here I am blogging.
1 tbsp of olive oil
1 pc of chinese sausage
½ of medium onion, coarsely chopped
2 stalks of celery
¼ lb of green beans
1 can of young corn
1 can of quail eggs
½ tsp of finely chopped garlic
1 tbsp of cornstarch dissolved in ½ cup of water
salt to taste
Heat oil in a pan. Cook sausage for about 2 minutes. Add onion and cook for 1 minute. Add carrots and cook for 1 minute. Add beans and celery and cook for another 1 minute. Add the quail eggs, young corn and finely chopped garlic. Season with salt. Pour cornstarch solution and cook for about 1 minute or until cornstarch is cooked. Serve hot.
In the meantime, I met another friend in blogosphere and you might want to visit her. She's friendly and I don't think she bites. (LOL)
Monday, December 06, 2004
Thursday, December 02, 2004
I love this recipe.
3 tbsp of olive oil
1 lb of beef sliced as thin as possible
1 medium onions, coarsely chopped
2 thumb-sized ginger finely chopped
3 tbsp of black bean sauce
1 tsp of sesame oil
¼ cup of green onions
2 cups of bean sprouts
2 bunches of spinach
Heat 2 tbsp oil in a pan. Saute beef until brown. Set aside. In the same pan, heat 1 tbsp of oil. Saute onions for about half a minute. Add ginger and cook for about 1 minute. Add beef. Season with black bean sauce. Add sesame oil. Cook for another 1 minute. Add the green onions. Cook only for about 1 minute. Set Aside.
In a separate pan, cook the spinach without adding water and set aside. Cook bean sprouts for about 1 minute. Do not overcook.
Arrange spinach and bean sprouts on a serving plate. Add the cooked beef. Enjoy