Monday, February 28, 2005
Friday, February 25, 2005
Food for a recovering blogger. That's me. I just recently had a surgery. Now I can say it was nothing serious, really! It slowed me down a bit. Now I have a lot of catching up to do. Please be patient. This is really so simple.
2 tbsp of olive oil
1/4 cup of shelled shrimp meat
1/4 cup of steamed salmon
1/2 medium onion, coarsely chopped
1 medium zucchini, coarsely chopped
1 medium carrot, coarsely chopped
1 can of Campbell's tomato soup
1 cup of Tomato Clam Juice
2 cups of water
salt to taste
1/2 tsp of dried basil
Thursday, February 17, 2005
Probably, you think that vegetables are not part of my diet because of all the dishes I prepare. The truth is, they always are part of my every meal. 'got to have vegetables all the time. Lately, I have been working for 12 hours a day in preparation for something that I need to undergo in a few days. I will be out of the office for quite a while and since it's our busiest season, 'gotta get myself make up for the days I would be missing. Paying in advance, huh? Well, I am taking a month or so off from work in December for our trip to the Philippines that's why.
Monday, February 14, 2005
Yes, this is what I got for Valentine's Day. My boss' wife was quite health conscious and thought that we can enjoy Valentine's Day without indulging in pure chocolates. If you look closely, the fruits were dipped in Dark and Milk chocolate. I did not notice that until my children were fighting over the dark chocolate ones. These might have cost our boss' wife a fortune considering that these were bought from a very elegant chocolate house. But hey, she gave me an idea for next year.
If it was not for Lance' question, I would have saved this again for future posting. I know, I've got a few to be posted but because I am so preoccupied with so many things these days, I kept on saving them in one disk. You can call it procrastination too.
Sunday, February 13, 2005
Thursday, February 10, 2005
How about another one married to a Frenchman but is currently living in Angola? Visit Grace' site and find out how inviting her main courses, appetizers and desserts are.
Tuesday, February 08, 2005
Can't get to Sassy Lawyer's site? Her server is down and so she created a temporary site. Here's the link:
One familiar Filipino dish I love cooking. I'd like to call this a chicken stew because cooking this is like cooking a beef stew sans tomato sauce. Instead, I used the Mama Sita Caldereta Mix to make it more appealing. You don't need a lot to prepare this.
2 tbsp of olive oil
6 pieces of nugget potatoes, peeled and cut in quarters
1 lb of chicken breast cut in small pieces
1 medium onion, quartered
1 medium carrot peeled and cut into about 2 cm thick
1/4 cup of water
1/2 red pepper
1/2 green pepper
1 pack of caldereta mix
In a deep saucepan, heat oil. Add potatoes and cover pan. Cook for about 5 minutes, stirring occasionaly. Add chicken. cover pan for another 5 minutes or until chicken is tender. Add carrots and onions and cook for about 2 minutes. Add water and let boil.
Season with caldereta mix. Add the red and green pepper and the frozen green peas. Cover pan for another 5 minutes. Turn off oven and let stand for about 5 minutes. Serve.
Saturday, February 05, 2005
I need a Bicolana to please tell me the name of this recipe. This is the equivalence of the Ilocanos' Pinakbet. The ingredients are the same except that with Pinakbet, your sauce is bagoong and with this, your sauce is coconut milk.
1 onion coarsely chopped
4 tbsps of alamang
1 can of coconut milk
1/2 cup of shredded tinapa
1/2 lb of pork, thinly sliced
1 bunch of string beans, cleaned and cut into about 1.5 inches in length
2 eggplants, cut in circular or oblong like sizes
1 bitter melon cut in 1 cm think
5 pcs of green long chilies, preferably the hot variety
1 cup of cleaned malunggay leaves
In a pan, cook about a/4 cup of the creamiest part of the coconut milk for about 10 minutes or until the cream becomes almost like an oil. Saute the alamang and onion in it. Add the pork and cook for about 1 minute. Add the Tinapa. Pour the remaining coconut milk until it boils. Add the vegetables, except the malunggay leaves, stir and cover pan. Simmer for about 15 minutes or until vegetables are cooked. Stir the malunggay leaves in and cook for about a minute. Serve.
Ususally, the taste improves if left overnight in the fridge.
Wednesday, February 02, 2005
As soon as I saw this recipe at Manong Mannurat's blog, I knew my husband would be pleased if I prepared this for him. When he was still working in one of the cement plants in Luzon, his officemates and he would go out for drinking sprees occasionally and this was one of his favorite pulutans.
My mother used to cook this when I was little but did not dare let us, the younger ones even to taste it for fear that because it was cooked rare, we might be catching some bugs that will make us sick.
Well, i had second thoughts myself for fear of Ecoli but my rationale was that if I can cook my steak medium rare, why can't I cook my imbaliktad this way. Well, it worked and I cooked some more the next day.
2 tbsp of olive oil
1 lb of beef tenderloin, thinly chopped
1/4 cup of coarsely chopped shallots
1/8 cup of vinegar
1 tbsp of coarsely chopped chilies (the spicy ones are preferred)
2 tbsps of finely chopped ginger
salt to taste
In a pan, heat oil. Add ginger and saute for about 1 minute. Add shallots and beef and cook for about 2 minutes, enough to brown the beef. Season with vinegar and salt. Turn off oven and add chilies.