Gone in 2 minutes

Earlier I cooked lunch for hubby to take to work, shrimp with zucchini in Thai curry red sauce. I packed it up but he said that he doesn't want to bring some since he won't feel hungry soon. "I'm just sitting the whole time, only my mind is working..." were his exact words.

Anyway, the cooked food waited until dinner. Hubby arrived and I served him a bowl, knowing he likes spicy shrimps, and this serving was gone in 2 minutes!

For the recipe, you can also use green curry instead of red.

large shrimps, peeled and deveined
1 small onion, diced
1 small zucchini, cut into strips
a can of coconut milk
1 tablespoon red Thai curry paste
oil, salt, pepper

1. In a wok, heat oil and saute onions. Add shrimps and zucchini, cook uncovered, stirring frequently, until shrimps are cooked, about 5 minutes.

2. In a small bowl combine coconut milk, curry paste, fish sauce. Stir in the sauce with the shrimp. Season with salt and pepper according to taste.

3. Slowly bring to a simmer over medium low heat, stirring frequently. Serve over rice.

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Lasang Pinoy Sundays - School of Fish

Fish, a cold-blooded vertebrate...they do not just exist for recreation but as food as well...

No, not our pets, they ain't for eating, the kids would surely cry. Meet our arowana, Marcus and pleco, Maxi...(I forgot to copy a photo of the oscars)...

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If I am to list down my favorite fishes, Tilapia would fall to number 3 following salmon and milfish. I like Tilapia best when deep fried or baked.

Yesterday we bought tilapia fillets (50% off), coincidentally fish is the theme for this week so here it is.



Baked Tilapia Fillet with herbs and parmesan



You'll need 3-4 slices of tilapia fillet.

Place in a baking pan and season with a little salt and pepper.




I combined 250 ml whipped cream, with bread crumbs, parmesan, lemongrass, oregano, thyme, parsley.





Pour the mixture over the fish and sprinkle with some more breadcrumbs.

Bake at 180°C (350°F) until the sauce thickens. (Around 30 minutes)






Dish is ready when the edges turn brown a little...







This dish was served with homemade mashed potatoes. =)


Have a malasang week po!

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Food Friday - Breaded Chicken with Pineapple and Honey- Hollandaise Sauce

I was inspired by McDonald's weekly burgers Chicken burger to make this dish. I completely forgot to list down my ingredients but I'll surely post it soon! Happy Food Friday!

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BULGOGI (marinated grilled beef)

I was chatting with my good friend when she pasted a recipe on our chat window. I was a little confused since we weren't talking about food, she then said it was actually for another friend, but then I thank her since the recipe is Bulgogi, meat that I really like served over rice....

And which I had a few days before at Kyoto Sunrise.

I thought of posting the recipe but since she started her own foodblog, I think we'd see it there. Visit the Weekend Kusinera!

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Corned Beef Sinigang

I've been seeing this dish for quite sometime now and was eager to try it since the kids love corned beef for breakfasts and sinigang soup (plus kangkong) a lot. I thought the combination would be good and it was, they love it well that they asked for a second serving.

I used Liza's recipe from last week, thanks Liza, I only added chunks of beef because hubby might look for them in the dish =) I unfortunately have kangkong (water spinach) and tomatoes only for veggies since we do not eat eggplant and radish...The recipe is as simple as the sinigang mix package directions just subsitute corned beef for fish/shrimp/pork.

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Liver Steak

Following the post about Menudo is another dish with liver....

I grew up not liking liver (big chunks that is). Since Menudo has liver on it, it wasn't always a favorite dish of mine...I am not fond of picking out the liver and putting them on the side of my plate. Ironically, liver spread, particularly Reno brand is my favorite sandwich spread. =)

The reason why I started cooking liver dishes is so my sickly son could benefit from the iron it richly contains.

To prepare this dish, I marinate the liver overnight so the flavor can be absorbed well. Though the preparation takes a day, cooking time is short.

Ingredients:

Liver, cut into thin strips
soy sauce
lemon juice
pepper
onion, cut into rings
oil

How to:

1. In a small container, combine soy sauce enough to marinate the liver, add lemon juice (according to taste) and season with pepper. Keep refrigerated until you want to cook them and make sure each strip is soaked with the mixture.

2. (When you decide to cook the liver), heat a little oil in a deep pan, cut onions into rings leaving a few to be chopped. Saute the smaller pieces of onion on oil.

3. When onion turns transparent, drop in the liver strips one by one. Cook one side for a few minutes then turn.

4. Add the onion rings and mix them well with the liver.

5. Pour the soy sauce mixture and cover, turn off stove but leave the pan on stove to soften the onions.

6. Best served with rice... (yet I forgot to include rice)

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Lasang Pinoy Sundays - Red

Lasang Pinoy, Sunday Edition - RED

At first look you might wonder "that's orange not red...." True, as I have many times mentioned I am no good with Filipino foods, but when I started this foodblog I tried learning some of the more favorite pinoy dishes. As you can see the meat did not take on a red color, perhaps for lack of asuete or because I did not use tomato sauce only pure tomatoes. Iam posting this for lack of red...

Menudo is one of the many that I tried and yes, shameful as it may, this is my first time cooking it...=D

Ingredients:

1 small head of garlic (minced)
1 medium size onion (diced)
1/2 kilo pork meat (chunked)
1/4 kilo pork liver (cubed)
5 pieces chorizo Bilbao (cut, optional)
4 potatoes (peeled, cut in small cubes, fried)
2 carrots (peeled, cut, partly fried)
1 green and 1 red bell pepper (diced)
1 cup green peas
1/4 cup raisins (optional)
2 teaspoons of patis (fish sauce)
1 cup pork or chicken stock
3 tablespoons oil
3 tomatoes (diced)

How to:

1. In a pan or wok, heat oil. Saute garlic and onion.

2. Add pork meat, chorizo de Bilbao, and tomatoes. Let the tomato's juice ooze out by covering then bring to a boil.

3. Add patis and the stock.

4. Simmer for 20 minutes or until the pork is tender.

5. Add the liver, green peas, potatoes, carrot, bell pepper and raisins. Boil for another 2 minutes. Liver is easily cooked and gets tough when cooked longer so it better to put them at when the dish is almost done.

6. Season with salt and pepper according to taste.

7. Serve with rice.

For more glorious RED food, visit Ces' page.

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Seared Salmon

I have been sleeping for a long time, perhaps removing all the calories of eating so much! lol. Anyway, I am back with a favorite fish of mine (and yours!), Salmon!

Ingredients:

Salmon fillets
1 tbsps butter (halved)
2 tsbps. lemon juice
salt
pepper
dried basil (optional)




1. Rub fillets with salt and pepper (plus basil if you like).

2. Heat half of the butter, but make sure it isnt brown. Put the fillets and sear for about 5 minutes.

3. Sprinkle top of the fish with lemon juice then flip the fillets over and add the reamaining butter, sear again for another 5 minutes and sprinkle with lemon juice.

4. Remove Salmon fillets from pan and serve with buttered veggies.

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Food Friday - Chicken ala King

I really missed this comfort food so I decided to make it the other day and now I am sharing it with you!

Happy weekend!

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Food Friday - Sinigang na Hipon

Sour Shrimp Stew

A family favorite, from the soup to the veggies to shrimp. Simut Sarap!

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Wiener Schnitzel - Food for Which My City is Known For (2)

Since I wasn't able to promote much the food listing, it will be extended until the 30th. Blog about one or more food, until June 30, be it meat, pastry, canned goods, everything goes. Please include photos and recipes if you can so we get to try each. Please leave your url as a comment so I could go about rounding up our list by July 10. Please pass this to your foodie friends too!

This time, my contribution would be the Wiener Schnitzel. This cuisine was said to be originlly from Milan, Italy but they use veal instead of pork slices, thus the difference. A little calorie overload, though, wouldn't hurt once in a while =D



Ingredients:

Pork Slices
salt and pepper
flour
egg (beaten)
bread crumbs
oil for deep frying






How to:

1. Pound meat slices with a tenderizer/mallet and season with salt and pepper.

2. Prepare oil for deep frying. Put flour, egg, and bread crumbs in different plates then coat the meat slices in that order.

3. Deep fry until golden brown.

Serve with potato salad, or french fries and a squeeze of lemon or how the kids like, with ketchup.

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Fried Tilapia

One whole Tilapia, cleaned

stalk of celery, chopped

one tomato, cubed

one onion, chopped

salt and pepper

oil for deep frying



Season tilapia with salt and pepper at least an hour before frying.

Fill stomach and head of fish with celery, tomato and onions.

Heat oil in deep fryer. You can wrap the fish in aluminum foil or fry as is. Serve...

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Salmon Teriyaki with Zucchini

Pardon this photo, the soy sauce blend in well with the zucchini so there are hints of black clearly seen on top. =D

Ingredients:

1/2 cup soy sauce
1 cup rice wine
2 tbsp grated ginger
4 cloves chopped garlic
1 tablespoon brown sugar
1 onion, diced (optional)

Zucchini, cut into strips
Salmon Fillets (I used 4 slices, 3x2 inches )

1. In a small covered container, combine first five or six ingredients, marinate the salmon for 1 hour. Cover and refrigerate., flip over each side once in a while.

2. When ready to cook, place the fillets in a baking dish, add zucchini strips.

3. Preheat oven to 180degs C (350 F).

4. Place the dish in the middle rack and let the salmon cook for about 25 minutes...do not overcook. Your salmon is ready when you can flake it with a fork. ;-)

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Veggie mix

I don't exactly know what we in the Philippines call this dish. Everytime I am able to buy quail eggs, which is: rarely...I make this simple veggie mix with shrimp. Quail eggs are available at Asia shops, and I also saw a store in Naschmarkt selling them.


Ingredients:

Cooking oil
Quail eggs
onion
carrots
chayote (kohlrabi) or turnip

Shelled shrimps

brocolli

Ajinomoto ginisa flavor mix (also available at Asia shops) - could be substituted with Vegeta

water

How to:

1. In a pot, boil the quail eggs. Do not overcook. Cut up and wash the vegetables.

2. In a pan, heat cooking oil and saute onions. Drop carrots and chayote when the onions are transparent enough.

3. Put in the shrimps and cover. Remove the shells from the quail eggs.

4. Throw in brocolli and quail eggs in the pan, season with ajinomoto flavor mix or vegeta and a little water. Cover, turn off stove and let the veggies cook on still-hot stove. ;-)

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Mung beans, Garnelen und Spinat

Munggo, Shrimps and Spinach

My son has suffered with bronchitis over the past year and a half. In my effort to help him overcome it and aside from the Doctor's advice, I researched a lot about bronchitis and found out that somehow it can develop in children with low-iron diet. Which in turn could be caused by poor absorption of iron and not necessarily by eating iron-less foods.

Iron is a necessary mineral for body function and good health. Every red blood cell in the body contains iron in its hemoglobin, the pigment that carries oxygen to the tissues from the lungs.

Iron deficiency weakens the immunity sytem which leads to other complications. As for Charlie, when he's exposed to some irritants, his bronchial tubes are affected causing difficulties in breathing and other symptoms that makes me cry. =(

This recipe is a good combination of iron rich foods which all my kids (yes, not only Charlie) likes. Mung beans are rich in iron, thiamin, magnesium and folate, which help many other bodily functions for optimum health. Shrimps, like other seafoods are also a good source of iron. Spinach also has iron but contains phytate (an iron absorption inhibitor), that is why it is a good thing that this recipe includes tomatoes. They are a good source of vitamin C which helps in the body's absorption of iron.

My apologies for not providing enough photos this time.

Ingredients:

Garlic

Onion

Ginger

Tomatoes

Munggo

Shrimp (shelled and devein)

Spinach

Water

Fish Sauce

Pepper

How to:

1. Boil the mung beans in a large cooking pot or pressure cooker. While waiting for them to tenderize; mince garlic and ginger, cut onions and tomatoes.

2. In a separate pan, saute garlic, onions and ginger. Throw in the tomatoes when the onions become transparent. Put the shrimps next. Season with fish sauce (or salt) and pepper. Set aside.

3. When the mung beans are tender enough, put in the pan contents together in the pot. Add a little water and season according to taste. Add the spinach on top and let cook on the still hot-turned-off- stove =D.

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There's a significant change in Charlie's condition somehow. When bronchitis 'attacks' it doesnt take more than 7 days compared to 2 weeks or more before.

(Disclaimer: This recipe will not cure bronchitis, but it will help people with iron-deficiency thereby strenghtening the immune system.)

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Beef, broccoli and mushroom

Beef, Broccoli and Mushroom

When cooking dishes, I keep in mind that the kids will like it best. This dish is a hit because soft mushroom is Alexie's fave while brocolli is the veggie that Charlie eats most. As for Daniel, well he eats almost anything (lol), so this is for him too.





Ingredients:
Mushroom buttons
Broccoli head
Beef
onions
water
Soy sauce
Oyster sauce
pepper

How to:



1. Cut the beef into cubes. Braise them for a few minutes. Add a little water and some soy sauce afterwards and leave in the pan on low heat.

2. Peel and chop the onions, cut mushrooms and brocolli into serving sizes.

3. . Throw in the onions and let them cook, leaving the onions with the beef will allow it to be tender faster.

4. Put then the veggies and season with pepper, add oyster sauce and some more water, cover. Turn off the stove as the veggies get crispy-cooked because of the heat. Best served when the beef are really tender almost falling off...





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Side dish: Word for the day

Mushroom(n): Champignon (cham-pi-nyon)

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Salmon Feast

I used to prefer Tilapia, Bangus and Galunggong (fat, dried ones) over other fishes...Everytime I buy (or order) from the Asia shop, they were always on the list.

But the past year, we started with Salmon cravings from uncooked sushi, to grilled steaks from smoked strips to baked fillets, then it eventually became an all-time favorite!

Here are two of the easiest Salmon recipes I have but I' d be posting more for sure.

Grilled Salmon Teriyaki

Sugar
Sesame oil
Garlic, minced

Ginger, crushed

Soy Sauce

Vinegar

Salmon Steaks

In a shallow dish, combine the first 6 ingredients. Marinate the steaks into the mixture at minimum 1.5 hours. Grill over charcoal (or any griller you have) turning once after 9-12 minutes then cook the other side for another 10 minutes...serve!

Salmon Taco

Smoked Salmon Strips

Lettuce

Taco Wraps

Mayonnaise

Simply put in the ingredients (except mayo) inside the wrapper...yeap, that easy! Heat it up in your bread toaster and your good to go! You can also add onions, tomatoes and other taco stuffing but this simple recipe is enough for me though.

It is the smoked taste of the salmon that I really like, gives this that unique hint of mystery in every bite...(What was that?)

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Side dish: Word for the day

Salmon (n): Lachs (German)

Sake (Japanese)

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Ratatouille

How would you react upon seeing a rat scurrying out of the kitchen upon seeing you? Bet you'll scream. But how about seeing a rat cooking in your kitchen?

Might be the same reaction of Alfredo Linguini (the garbage boy turned restaurant owner and chef): shocked and speechless. But like him, I would want to know how the rat was able to cook...

Ratatouille, set in Paris, is one of those films that my kids love watching over and over until they can exchange the dialogues of the characters. This is one of those Pixar movies you would wish to have a sequel.

Aside from the smooth story which makes this a film for "Moms and Dads, but the kids will love it too," Ratatouille makes you crave for the food you see on screen. The animators where successful in 'cooking' computerized foods which appeal to the viewers as though it is real food. But what I like most is the presentation of a French peasant food of the same name, Ratatouille (rat-ta-too-wee). So here is how the veggie wonder is done.

Ratatouille

Ingredients:
garlic
onion
tomato
eggplant
zucchini
bell pepper
thyme, basil, parsley
olive oil
tomato paste
salt and pepper

1. Wash and cut up the vegetables accordingly to serving sizes.

2. In a deep cooking pot, pour in lots of olive oil. When the oil warms, put in the onions and garlic. Stir in the bell pepper strips and the tomatoes and stir well. Throw in the three herbs, salt and pepper.

3. Throw in the eggplants and zucchini and stir well. Put the tomato paste and let it cook for another 45 minutes or more.

This is like the Filipino Pinakbet sans the bagoong...and with a French twist! Can be served as it is or (of course), with rice!

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Side dish: Word for the day

Umrühren (v) : to stir

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