Eggplant Ensalada

This is another easy recipe that I paired with the chicken insal. Just grilled the eggplant, peeled set aside (you can steam or boil it, your choice). Chopped onions and tomatoes. In a plate arrange the peeled eggplant, top it with the chopped onions and tomatoes then add shrimp paste. You could also used green mangoes instead of the eggpant if you like :D

Try also this, another version of ensaldang talong: You need:

4-5 pcs eggplants (boiled or grilled then peeled)

tomatoes chopped

onions chopped

crushed garlic

soy sauce (1/4 cup)

vinegar (1/8 cup)

sugar (1tsp)

chili peppers

Mix everything except the eggplant. In a separate bowl put the eggplant. Pour the dressing over the vegetable and toss. Let it stand for 30 minutes.

Dali noh, sarap pa :D

Chicken Inasal

To prepare this you'll just need

1 kilo chicken, thigh or leg part

for the marinade

2 thumbsized ginger, minced

1 tbsp. fish sauce

4 stalks lemongrass, chopped

salt

1 tsp fresh coarse ground black pepper

1/4 cup calamsi juice

1/4 cup vinegar/

for achuete oil you'll need:

1/4 cup achuete (annato seed)

butter (I used magnolia lite)

So what I did, I mix all the marinade ingredients and marinate the chix about an hour or much better if you'll marinate it overnight.

For the baste... in a saucepan heat the butter (you can use cooking oil instead of butter) then put the achuete and heat for a minute, it’s ready when the oil turns orangey.

when grilling the chicken just baste it with the achuete oil once in a while until the chicken part are done :D

There..thats so easy right.

Tips on grilling:

Avoid using gas for grilling...the fume of the gas somehow effect the taste of the dish. You can use your gas stove. Put the grill wire-rack and the charcoal on stove. Heat the charcoal until they became red hot then transfer at the griller. :D

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Fresh Lumpia

This was our brunch yesterday.

Crispy Liempo.

The liempo was thinly sliced and fried to crispy perfection.

Sinful yes but who cant resist this crunchy piece of meat. So for dinner, I wanted to make something healthy to eat. Therefore, I decided to make this.

Fresh Lumpia

For the filling;

1/2 cup onion, chopped

1 teaspoon minced garlic

1 boneless, skinless chicken breast half, thinly sliced

1/2 small carrot, finely julienned

2 cups sliced cabbage

2 green onions, finely julienned

2 teaspoons oyster sauce

1 teaspoon fish sauce

ground pepper to taste

It easy to do the lumpia filling. Just saute onion and garlic. Stir-fry for 30 seconds. Add the chicken, stir-fry. Remove from pan. Heat 1 tablespoon oil. Add carrots, then cabbage.Cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; oyster sauce, fish sauce, and pepper; cook for 1 minute.

Cool filling mixture and spoon a tablespoon in lumpia wrapper. Repeat with remaining filling and wrappers.

For the wrapper, I usually use the wrapper bought at the supermarket but this time I like making the crepe type wrapper. I got the recipe here. :)

For the lumpia sauce, this is the recipe I usually use;

1/4 c. brown sugar

3 tbsp. cornstarch

1/4 c. soy sauce

2 tsp. ground garlic

1 1/4 water

Combine sugar and cornstarch in a saucepan. Stir in soy sauce and garlic. Add broth and mix well. Cook over medium heat until mixture thickens. Serve over Fresh Lumpia.

I considered making fresh lumpia as a labor of love (matrabaho kasi) but if husband wanted it, i shall make it. Thats love...mushy now. hahahaha!!!

Enjoy the week everyone!

Siomai Overload

The husband would always be excited for the weekends to come. Why? Because it's the only time I can cook something good for him.

So last weekend, I prepared pork siomai for our dinner. :)

You'll need:

half a kilo of ground pork

1 onion minced

bunch of spring onions chopped

a thumbsized ginger, peeled and grated

1 medium-sized carrot, peeled and grated

2 teaspoons of sesame oil

2 tablespoons of soy sauce

1 egg beaten

siomai wrapper

Then you have to;

dump everything in a bowl and mix. Take a teaspoonful of the mixture, fry in a little hot oil. Taste and make the necessary adjustments. Meanwhile, boil water and brush steamer with oil.

To make the siomai, take a tablespoon of mixture into each wrapper. Fold and seal. Steam in briskly boiling water for 30 to 40 minutes. Serve at once with a mixture of kalamansi juice and light soy sauce on the side.

Note: You can add half a cup of uncooked minced shrimp to the filling to make it more tastier but I am allergic to it so bye bye shrimp, hehehe!!!!

Pancit Canton

There are several ways to cook pancit canton. Here's my recipe and I wanted it to share with you.....

Here's how I do it....

You'll need

1/2k Dried Pancit Canton

1 pcs chicken breast boiled and flaked

1/4 chicken liver (fried in small amount of oil)

1 small cabbage

1 small carrots julienned

10 pcs green beans sliced diagonally

2 cups broth (or water)

1 garlic head chopped

1 onion chopped

oyster sauce

worstershire sauce

soysauce

salt & pepper

Then...

1. saute half the onion and half of the garlic, add the carrots. After a minute add the cabbage and green beans. (dont overcook)

2. Add the chicken and chicken liver. Sprinkle salt and pepper to taste. Set aside.

3. In a separate wok, drizzle some oil. Saute the remaining onion and garlic

4. Add the chicken broth, if it's not enough just add water. Make sure that the liquid is just enough for the noodles.

5. Season with soy sauce and pepper then bring to boil.

6. Cook in the dried noodles. Let the sauce be absorb by the noodles but make sure not to overcook it.

7. Add in the oyster sauce and worstershire sauce. Toss the noodles for a minute.

8. Add in the vegtable making sure that everything is mix. Turn of heat.

9. Place on a serving platter with sliced calamansi and chilis.

Enjoy!!!!

(you can add shrimp if you wanted, I just dont put it in my pancit kasi I'm allegic to it :) )

Fresh salad

Some grapes, sliced cucumbers, corn kernels, lettuce and slightly browned tofu, toss them all together. Drizzle some honey and mustard dressing, then you'll get this light yummy salad. :)

I am gaining weight so this would be my diet for a while (for day, I guess....lolz) Happy eating everyone!

Skinless Longanisa

I posted in my other blog that I love eating longanisa. The only thing that bothers me is the amount of salt it contains plus the preservative it has. So the fix.....

Tada!!!! I made my own skinless Longanisa. It's easy you just have to mix everything lang!!! :)

To do this you need:

Half Kilo Pork

1/4 cup brown sugar

3tbsp crushed garlic

3tbsp of vinegar

5 tbsp worstershire sauce

1 beaten egg

salt and pepper

Then.....

Just mix everything in a bowl (I used my hands). Then get a small amount of the mixture, fry it to know if it need adjusting in it's taste. I want a garlicky, peppery and a little sour longanisa so I add more garlic, pepper and vinegar. Then when everything is mix form into log and refrigirate.

Fry in a little hot oil.

Serve with fried rice and sunny side-up egg. Dont forget the vinegar with garlic. Hmmm!!!

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Bread Pudding

To make this bread pudding, you'll need;

6 pcs of pandesal

1 can eveporated milk

1 can condensed milk

1 cup butter, slightly softened

1 tsp of vanilla

1 tsp of cinamon

5 eggs

raisins

Then what you'll do....

Preheat oven to 350F Grease pan (I used a 9" round pan)

Tear the pandesal into medium chunks. Soak break in evaporated milk and condensed milk mixture until soften. I soak and refrigerate mine overnight.

In a separate bowl, beat butter then add egg one at a time. Then include vanilla and cinamon. Add the bread mixture, then the raisin.

Set the mixture in the prepared pan and bake for 35-40 minutes or until firm. Cool slightly before serving.

If you want to try this but dont have an oven, you could steam it. Preheat the steamer, scoop the mixture in a lyanera pan cover it with aluminum foil. Steam for about 45 minutes or more depending how thick your pudding is. :)