Day 33 – Something you made


Pancit Palabok 

Prep for toppings: 1 1/2 Hours

Cooking time for sauce and noodles: 40 Minutes

PANCIT PALABOK INGREDIENTS

Palabok Toppings

flaked fish meat (tinapa)

Cooked shrimps, shelled

squid adobo (pusit) slice

Spring onions, chopped

Pork chicharon, grounded

Hard boiled eggs, shelled, sliced

Fresh calamansi (lemon), sliced

Fried garlic, minced

Palabok Noodle & Sauce

1/2 kilo miki noodles

1/2 kilo fresh small crabs (possibly w/soft shell)

1 onion, chopped

2 tablespoons of atchuete seeds or oil

2 tablespoons of patis (fish sauce)

5 cloves of garlic, minced

4 tablespoons of cornstarch, dissolved in water

1 1/2 cups of water

1 teaspoon of monosodium glutamate (MSG)

PROCEDURE

*Extract fat and meat from clean crabs, set aside.

*Pound crabs and extract juice on 1 1/2 cups of water.

*On a pan, sauté garlic and onions until golden brown.

*Add  crab meat, crab fat, 1 1/2 cups of crab wash, MSG and patis.

*Bring to a boil and simmer for 10 minutes.

*Add corn starch, continue to simmer and stir continuously  until thick.

*Put noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

*Lay drained noodles on a tray, pour the palabok sauce, garnish with palabok toppings and serve.

Trivia: Pancit  is the term for noodles  in Filipino cuisine. Noodles  were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit which means “something conveniently cooked fast.” Nevertheless, Pancit  is famous during birthdays in the Philippines, we believe that if you cook something long, it represents  long life, meaning the birthday celebrant wishes to live longer. Pancit Palabok is a communal comfort food, and can be found at nearly all Filipino potluck parties. It is best made and eaten in batches for it is easily consumed.

 
 
 
 
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Day 11 – Your favorite food


Seems easy but why is it so hard for me to do this one? Maybe because I love food too much that I cannot just pick one meal or food that is my favorite! Hmmm alin at ano nga ba ang paborito kong pagkain? Ang hirap naman mag-decide  batting eyelashes Chicken Adobo nalang…. 🙂 may nalang eh noh? Oh well,  Adobo is one of my favorite food that I always used to cook for every now and then. It is truly a delightful meal for the whole family because of its complete course of ingredients and nutrition value.  Adobo is perhaps considered the national food, a food consisting with chunks of pork, chook, or both. Stewed with vinegar, soy sauce, garlic clove, and pepper, added with bay leaves with the extra Filipino taste. Adobo could be the dish that truly connotes the Philippine islands. Stewed in the above ingredients to encourage the meat to tenderize along with the sauce to thicken. This dish is containing more phosphorus and protein. An individual caveat with Adobo, however, is its sodium level. The sodium level within this food is quite high as a result of addition of soy sauce. Furthermore, the use involving oil and meat, certainly pork, makes it high in fat content. As a fix, you can always trim off the skin and the excess fats. You can also choose leaner cuts with pork and chicken. Of course, you can always opt to use lesser oil and have the healthier oils like olive oil. It is affordable and easy to do especially when you are running out of ideas on what’s next on your list of family meals. Plus, experience the impeccable taste of traditional Filipino authentic recipes. I can eat adobo every day, be it chicken, liver, fish, whatever it is basta ADOBO. Now, I will share you guys how to make this authentic Filipino dish. Adobo is the recipe that you truly should not miss! cook

INGREDIENTS

3-5 pounds chicken thighs

1/2 cup white vinegar

1/2 cup soy sauce

1/4 teaspoon black peppercorns, crushed

1 teaspoon brown sugar

5 cloves of garlic crushed

Dried rosemary

3 bay leaves

PROCEDURE

Combine all ingredients in a pan. Cover the pot and let the mix marinate. Typically one to three hours. Once marinated, heat the pot to a boil, then lower heat and simmer for 30 minutes. Stir occasionally. Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and when the chicken is lightly brown. And now you have chicken adobo.

It is easy to make and a quick dinner to throw together. Serve it with steamed rice and  you’ve got yourself a dinner 🙂

Tilapia With Cayenne Spice


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2 fresh medium sized tilapia
Combine  vegetable oil with a pinch of salt.
Brush fish with vegetable oil, sprinkle sides with cayenne pepper. The more you add, the spicer it will be. Cook fish in a hot iron skillet, cook until tender. Be sure not to overcook. Serve with jasmine rice, healthy vegetables or dip in mayonnaise.

xoxo,

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How To Bake The Perfect Potato


 
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  • Choose the right size of potato. Not too large but, big enough to fit in the palm of your hand reaching from wrist to tip to your longest finger. Fairly smooth skins no “bad” places or bruises, uniform in size (not large on one end and small on the other for example). Pierce potatoes with a fork on all sides. About 10 holes to allow steam to escape.
  •  Preheat oven to 425 degrees.
  •  Rub skins with olive oil and sprinkle with a little sea salt. This will add taste to the potato and prevent it from drying out.
  • Bake potatoes for 45 min 1 hour or until tender. To test doneness pierce the potato with fork. If the fork goes in easy its done.
  •  Cut potatoes with knife on one side, using a oven mitt squeeze potato until it opens a little, place butter, sour cream , cheese, salt and pepper. You can put just about anything you like on the potato. Some people even add chili, onions, and cheese. You name it___. Potato should be nice and “fluffy” looking.

Chocolaty Mango Float!


Are you craving for  dessert? Then why not try the delicious and mouth-watering, easy to prepare dessert the mango float! If you have a couple of  mangoes, graham crackers, condensed milk, sweetened creamer, and Hershey’s Syrup  you are ready for this. Chocolaty Mango Float is easy to make.
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INGREDIENTS
Ripe mangoes
All purpose cream
Graham Crackers and graham crushed
 Hershey’s Syrup
STEPS
 *First, mix  all-purpose cream, Hershey’s syrup and condensed milk in a bowl. Make sure that you blend them well.
*Slice the mangoes into thin and small slices.
*Lay your graham crackers at the bottom of your rectangular container.
*Spread some of the blended cream  above the graham layered crackers.
*Put a layer of mango slices. Repeat the last steps up to the desired thickness.
*Add a final layer of a blended cream.
*Get you crushed graham crackers and put them on the top.
*When you’re done, put it in the freezer or refrigerator. Make sure it is cold when you served.
 We’re done! your chocolaty mango float- ENJOY!
 

Homemade Fajita


 

 Prep: 15 mins. Cook: 6 mins.
Chill: 30 mins. Makes: 4-6 servings
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12 ounces beef skirt or flank steak, cut into thin bite-size strips
1 recipe Homemade Fajita Seasoning
2 tablespoons vegetable oil
1 cup thin strips red or green sweet pepper
1/2 cup thinly sliced onion
3/4 cup chopped tomato medium
4 to six 8- inch flour tortillas (warmed)
Homemade Fajita Seasoning: Mix 1 1/2 tea-spoons ground cumin; 1/2 teaspoon dried oregano,crushed; 1/4 teaspoon cayenne pepper (you can also use an organic pepper-optional); 1/4 teaspoon black pepper; 1/8 teaspoon garlic powder and 1/8 teaspoon onion powder.
 Now follow the steps below!
  • Sprinkle beef with 2 teaspoons of the Homemade Fajita Seasoning; tosss to coat. Cover and chill for 30 minutes.
  • In a very large skillet cook pepper, onion, and remaining seasoning in 1 tablespoon oil until tender. Remove from skillet. Add remaining 1 tablespoon oil and meat to skillet. Cook and stir for 2 to 3 minutes until desired doneness. Return pepper mixture to skillet. Stir in tomato. Cook until heated through. Remove from heat; stir in lime juice.
  • To serve, fill warmed tortillas with beef mixture. If desired, top with guacamole, salsa, and dairy sour cream. Roll up tortillas and Enjoy!