February 2013

NOODLES, PURE VEGGIES, SEAFOODS AND VEGETABLES

HAY BUHAY!

February 23, 2013May 30, 2014 Dolly

Hay Buhay! Sabado na naman, araw ng pamamalengke, paglinis ng bahay, paglalaba at pamamahinga. Yes, “PAMAMAHINGA” tama ang nabasa mo, hindi ka namamalikmata… pagkatapos ng buong isang Linggo na pag duty sa trabaho…heto ako ngayon nagsusulat dito sa aking WEBLOG na siyang binabasa mo ngayon 😉 pagkatapos mag fb (facebook) at makipagkulitan sa mga friends ko sa fb. Ganito nalang halos palagi ang routine tuwing araw ng Sabado…hehehehe…Nope, hindi po nagrereklamo, bagkus masaya po kasi nakagising nang maayos kahit na maraming nakalinya na gawaing bahay!
Ilan kayang nanay ang katulad ko sa ngayon na ganito ang dinaranas?
Pero masarap ang buhay kahit ganito basta para sa mga mahal sa buhay at sa ikakabuti ng buhay ng buong pamilya 🙂

Then mag-aalmusal, pagkatapos ay uumpisahang mag assort ng labahin at maglalaba. Habang naglalaba ang washing machine-seyempre sabay upo sa sala patuloy ang pag-fb at pag-update sa akin WEBLOG, para may babasahin kang muli!—–MARAMING SALAMAT KAIBIGAN SA WALANG SAWA MONG PAGBISITA DITO, kahit na medyo boring basahin ang mga nilalaman nito ay galing naman sa PUSO♥ at ISIPAN ko. At ang mga pang araw-araw na pagkaing niluluto ko at ng aking kabiyak para sa buong pamilya.

Heto ang aking almusal, yes ako lamang. Hubby and kids are on duty!
Beef-Noodle-Egg-Soup plus Lemon Juice 🙂

Sa haba ng oras ng pag lalaba at kasabay ng pag-fb ko ay di na namalayan ang oras na malapit na pala ang oras ng pananghalian. Oras na pala para magluto ng pananghalian. Kahit ano nalang kung ano ang meron sa refrigerator siyang maluto. Teka, mukha yatang may natira pa akong laeng na pinatuyo at manok, at yong natirang pinaksiw na mackerel kagabi ni hubby.

Ito ang pananghalian naming mag-ina ngayong Sabado ng tanghali. Ginataang Laeng, Chicken in tomatoe sauce at pinaksiw na mackerel :pump-;):
Ngayon nag-iisip kung ano ang magiging hapunan naman. Pero marami paring natira sa pananghalian. Kaya maaring ubusin nalang lahat yon at hindi na magluluto. Pero Maaaring mag bake ako ng apple strudel para sa almusal bukas. Pinag-iisipan pa kung itutuloy ko o hndi habang sinusulat ko ang mga linya na ito 😛

Patuloy ang pag-UPDATE dito…
Sabi nila ‘di na uso ang TURBO, pero dito sa bahay ay 2 ang turbo namin na siyang ginagamit pa naming mag-asawa kahit na sabi ng iba ay di na uso. May oven din kami pero nakahiligan naming gamitin ang turbo. Dito rin ako madalas mag-bake ng aking apple strudel sa TURBO!
Oo nga pala magpahanggang sa ngayon ay wala pa akong na-upload sa YOUTUBE ng mga naluto ko sa OVEN!
Antabayanan na lamang sa mga susunod na kabanata dito parin sa aking “Crazy Home Cooking Travel and More… 😉

BEEF MEAT

My BULALO

February 17, 2013February 17, 2013 Dolly

Bulalo= beef, bone marrow and vegetable soup. Bulalo can mean any of three things:

1.) The marrow in the bone of the beef shank;

2.) The cut of the beef, bone-in beef shank; or

3.) The soup itself which consists of the bone-in beef shank and vegetables. The soup is a simple dish to prepare, really; but the flavorful broth and the texture of the meat makes it a treat!

YOU NEED…….

* 1 kg beef shank, bone marrow, and beef bones
* 1/2 a headd cabbage
* 3 pcs. potatoes
* 1 big spring onion
* 1 onion
* 2 sweet corn
* 2 bunches of pechay
* 3 Liters water
* some rock salt

HOW TO…….

PORK MEAT, PURE VEGGIES

CHOP SUEY

February 13, 2013 Dolly

This was requested by imeth channel a.k.a. ayms a friend of mine from youtube!

A classic Chinese dish that has been adopted by Filipino cuisine, chop suey is a stir fried vegetable dish cooked with meat, carrots, snow peas, baby corn and quail eggs.
Other vegetables that may be included in chop suey are cauliflower, celery, cabbage, bamboo shoots, broccoli and mushrooms.
The pork may be substituted with diced chicken meat.
For a vegetarian chop suey, omit the meat or chicken, double the amount of tofu and substitute the water with vegetable or fish stock.

YOU NEED…….

* 1/3 kg of pork
* 1 small cake fried Tofu
* 1/4 head cabbage
* 1/4 head broccoli
* 1/4 head cauliflower
* 100 g snow peas (sitsaro oe chicharo)
* 2 stalks celery, cut diagonally
* 1 carrot
* 18 pcs. boiled Quail eggs, without shell
* about 12 pcs. fresh small mushrooms
* 8 pcs. baby corn
* 1 onion
* half a head garlic, minced
* 1 1/2 tbsps. cornstarch
* 2 tsps. sesame seed oil
* 2 tbsps. oyster sauce
* 1 tbsp. sugar, white or brown ( I used white)
* salt ang pepper
* some vegetable oil
* 1 cup of water

HOW TO…….

1.) Cut pork into bite-size pieces. Season with salt and pepper. Boil the quail eggs in water for 3 minutes. Turn off the heat and leave in the hot water, covered, for 10 minutes to finish the cooking. Drain and rinse in cold water. Remove the shells and set aside.

2.) Heat a pan, pour in the vegetable oil. Heat to smoking point. Fry the tofu cubes until golden. Remove with a slotted spoon, drain and paper towels and set aside.

3.) In a wok heat some vegetable oil, saute pork until brown, onion, garlic, cabbage, broccoli, cauliflower, carrot, celery, baby corn, snow peas or chicharo (sitsaro), and mushrooms. Cover for few minute while mixing the sauce on the other hand.

4.) Mix together the water, sugar, cornstarch, salt and pepper, soy sauce, oyster sauce and sesame seed oil.

5.) Pour in the cornstarch mixture and stir until the sauce thickens and clears. Add the fried Tofu and shelled quail eggs. Add more salt and pepper if necessary. Serve at once.

ABOUT, PORK MEAT

IGADO My VERSION

February 12, 2013July 18, 2020 Dolly

Transferred from my old Blog. 👩‍🍳This is MY OWN VERSION one among hubby’s favourite and loves very much. He is from St. Cruz Ilocos Sur, Philippines. I don’t add too much “Laman loob” or inside organs of butchered animals, like pork kidney, heart, and liver because of my 2 kids, they don’t like much. Except for pork spleen and no potato added. This is another request of @jimmyrico2 channel, one of my friends here on youtube. I don’t know if he’s or she’s still existing??? Because we don’t hear from each other anymore for such a long time! I don’t even know of this channel owns by a man or a girl???

YOU NEED…….

* 500 g tenderloin
* 250 g pork belly
* 150 g pork spleen
* 1 red chilli finger or red bell pepper (I used red chilli finger)
* 20 g green peas
* “patis” (fish sauce)
* ground pepper
* 1 1/2 tbsps. white vinegar
* 6 cloves garlic or half a head
* 1 onion
* 2 thumb-sized ginger cut into sticks

HOW TO…….

1.) Heat the cooking oil in a skillet. Saute the onion, garlic and ginger until lightly browned. Add the pork belly and tenderloin stirring and add pork spleen. Season with fish sauce. Cook over high heat, stirring often, until all the meat is cooked through usually, ten minutes is enough.

2.) Then add the green peas and red finger chili, continue cooking for 5 minutes. Add fish sauce or salt if necessary then add vinegar towards the end of the cooking process. Serve hot with rice.

SEAFOODS AND VEGETABLES

VINE SPINACH (alugbati) WITH SHRIMPS

February 5, 2013March 30, 2020 Dolly

Vegetable and seafood are perfectly combination!
This is a follow up to my entry “Vine Spinach in Savory Mussels Soup”. Onother way of enjoying VINE SPINACH (alugbati).
For more INFO about “Alugbati” please check here:⬇️

https://crazyhomecooking.wordpress.com/2012/01/06/noodles-and-soup-sorti/

YOU NEED…….

* 2 bunches vine spinach (alugbati)
* 250 g shrimps
* 1 onion sliced
* a thumb-sized ginger
* 1 ripe tomato
* some water
* 1 tbsp. soy sauce
* 1 bunch string bean (sitaw)
* 2 tbsps. olive oil
* salt and pepper

HOW TO…….

1.) Heat the olive oil in a wok, one after the other; add onion, ginger, tomatoe, shrimps, salt, soy sauce, half a cup of water and string bean, cover bring to a boil.

2.) Add vine spinach cover until vine spinach is done, adjust seasoning if necessary. Serve hot.

ABOUT, BEEF MEAT, PORK MEAT

SIOMAI (My Version)

February 4, 2013February 5, 2013 Dolly

Siomai is the popular and generic name that Filipinos call steamed dumplings. The most popular filling is pork but beef siomai is not too uncommon.

YOU NEED…….

* 750 g ground pork or beef
* 1/2 cup of shrimps minced
* 2 onions finely chopped
* 1 medium carrot grated
* 1 head garlic peeled finely minced
* 2 thumb-sized of ginger peeled grated
* 3 tbsps. soy sauce
* 4 tbsps. oyster sauce
* 1 tbsp. sesame seed oil
* 1/2 tsp. oregano
* 1/2 cilantro (koriander) powder
* 1 tsp. mustard
* 1 egg beaten
* salt and pepper
* Wanton wrapper

FOR DUNKING SAUCE:
* Soy sauce with Lemon or Soy sauce with “Kalamansi”

HOW TO…….

1.) It is traditional to add half a cup or so of uncooked minced shrimp to the filling. Just like what I did.
Nothing mysterious about making the filling — just mix everything together.

2.) To make the siomai, place a teaspoonful of the filling at the center of a wrapper and gather the edges together. Repeat until you have the desired number of siomai. And steam for 40 minutes. Serve with dunking sauce soy sauce with lemon or kalamansi. Enjoy!

BAKING AND DESSERT, PORK MEAT

My CHICKEN STEW and APPLE POCKET in TURBO BROILER

February 3, 2013February 3, 2013 Dolly

My son Ronald’s late lunch today about 3 o’ clock in the afternoon. And it’s all about our Sunday food stuff. I got up around 12 noontime, ja it’s Sunday rest for me!
Tomorrow is another day, a new start for me not only the week because it’s Monday but also for a new job.

I just fried without oil these fish fingers and made some mashed potatoes with pickled but hot spiced cucumber from bottle. I got it from Merkurmarkt was on sale for a try!

And for dinner I cooked chicken stew with curry and thyme and apple pocket for dessert.

FOR APPLE POCKET I did used finished dumplings and rolled the sliced apples in melted butter added with brown sugar and cinnamon before wrapping in finished dough. Baked in my Turbo Broiler. Gee! no complain, we are all satisfied 😉

YOU NEED…….

* 4 pcs. Chicken Leg
* some fresh Thyme
* 4 cloves Garlic, chopped
* 1 Onion
* 1 pc. Carrot
* some Leek
* 1 pc. Zucchini
* 1 big sized Potatoe
* some Chilli Flakes
* 2 tbsps. Curry powder
* some Olive Oil
* 200 ml Coconut Milk
* Salt and Pepper
* some Water or Chicken broth

HOW TO…….

ABOUT

PASTA-CHICKEN SOUP and BUNS

February 2, 2013February 3, 2013 Dolly

Pasta-Chicken Soup and Buns was today’s breakfast. We got up late as usual, it’s weekend!
We really love soup with pasta, was in my mind last night so I did it. I know it will be late breakfast but early lunch for everybody today. Weather was so lovely not so cold unlike last three weeks. But still hot soup is preferably at home.

I have chicken broth in the refrigerator from my chicken wings the other night, the one I added here for sopas. I used to boil first before deep frying. (Kasi kung minsan may dugo pa sa loob tapos sa labas crispy na kapag deep fry kaagad, lalo na yong hita.) Boiling chicken also kills bacteria, though frying it in hot oil would have the same effect.
In addition to the soup a buns, tastes quite delicious. This is sooo tasty and warming. And this bun! I wish you a good appetite!

For dinner hubby, he scheduled himself 😛
He rung me up around one o’ clock in the afternoon, (that was during his breaktime snack from job) that I should defrost the orata (Sea bream) or goldbrasse for his cooking. I started boiling the mongo and took out all the stuff he would need for cooking. So when he came home around 4 pm (for about 2 hours ago), it was just tsak, tsak, tsak….and Voila, Mongo-guisado and fried orata or goldbrasse….we just finished our dinner 😀

Tha’s what I call division of labor 😉
Me for kids breakfast and lunch, hubby for the dinner!
Sometimes the kids take part too, even if only a very simple cooking in the kitchen. It is a kind of practise for their own in the future. Inviting them into the kitchen to help me cook can be a great way to create quality time together and help them learn and refine some basic skills. Eventhough there both old enough, son is 20 years of age and daughter is 18.

Pero kapag sinusumpong ng katamaran wala akong magagawa at sasabihin bibili or order nalang ng PIZZA o di kaya ay Kebap. 😦
Anyway, hindi naman madalas mangyari sa amin dahil sanay ang dalawang anak namin na kumain ng sariling luto sa kusina ko. Pareho naman kaming marinong magluto mag-asawa at nakasanayan na namin maliban sa passion ko talaga.

ABOUT

My STEAMED CASSAVA

February 1, 2013 Dolly

Our lunch today “Adobong Tuyo” with more garlic and Pork Sinigang, waaaahhh…puro baboy gusto ko pang mabuhay ng matagal 😛

This is not the one called “PICHI-PICHI”. Yes, it is steamed cassava or manioc. I will try next time the Pichi-Pichi. Was intended for merienda today but my daughter insisted to have it right now after lunch. So I did, anyway it took time until I have the six Lanera full and finished.

YOU NEED…….

* 400g grated Cassava or Manioc
* 4 tbsps. Butter
* 3 cups Sugar (I used brown sugar)
* 2 cups grated Coconut or strips

HOW TO…….

I used “LANERA” for steaming which was brought by sister in christ for me from the Philippines the last time she was down there!

Brush the “Lanera” with melted butter. Mix all ingredients together. Pour in the mixture in Lanera and steamed for about 15 minutes. Serve with freshly grated coconut or coconut strips. Here I di used the dried one which you can get from Merkurmarkt!