Treats n Treats @ work

candy cornapple fritters & cinnabonassorted donuts sticky buns w/ nutsraspberry almondshalloween cupscakesparty platter (sausage, salami, 3 kinds of cheese, ritz cracker & garlic toast stick)
got to have chips & salsa
Part of my job is to feed the department. Budget is tight so I got creative. It was a hard job but someone have to do it.

Fish Tofu & Eggplant

Dilute a teaspoon of cornstarch on 1/4 cup of water, set aside. Brown eggplant and fish tofu, set aside. Saute ginger, garlic, onion, bellpepper then add 2 tablespoon of oyster sauce and 1/2 cup water. Bring to boil for few minutes. Add fish tofu and eggplant. Season with salt and pepper. Pour diluted cornstarch. Simmer for few minutes. Dish is ready to serve.

Persimons

No, this is not a persimon. Meet Lucy, my little pumpkin in my office. According to food from spain website Persimons are an exotic fruit recognisable by their uniform golden yellow or orange colour. The persimon is a flavoursome variety of the traditional Classic persimon and is grown in Spain by a specially developed method. This gives it a firmer texture and it keeps for longer than other varieties. When persimons are fully ripe, the taste of the exquisite, refreshingly sweet, stone-free flesh resembles that of mangoes and peaches.
These qualities have made Spanish persimons an increasingly popular autumn trendsetter. Moreover persimons are nutritious, have a high vitamin A and C content and, thanks to their high glucose levels, are a fantastic source of energy.

What I like about persimons is it taste like papaya.

Assorted Dried Fish

Here are some assorted dried fish from Iloilo. Pasalubong from some relatives.
After cooking the "Humba" I feel like I will need some pampadula sum-od but it is so hard to decide w/c one to pick from this bunch.
Daing (pinakas)
Tuyo (tabagak)
Danggit
Palid-Palid

Humba

Humba recipe from http://www.iloveiloilo.com/
Ingredients:
1 kilo pork (works best with buto2 or pork liempo)1 cup soy sauce1/2 cup vinegar1/2 cup brown sugar5 cloves garlic, crushed1 can black beans2-3 paminta leaves1 teaspoon paminta seedssalt to taste1 8 ounce SpriteSan Pablo na saging (*that’s our Ilonggo saba)

Procedure:
1. Slice the pork into chunks and place in a pot.2. Put over fire and let it cook till the oil is extracted from the pork.3. Separate the oil from the meat.4. Put the vinegar, soy sauce, garlic and some salt into the pot with the pork.5. Simmer for about 15-20 minutes. Mix.7. Put in the sugar, sprite, black beans, laurel leaves and black pepper seeds. You can add the bananas too.8. Lower heat and simmer for another 20 minutes or until the pork is tender.9. Adjust to taste.

Humba is ready!

Deco's Batchoy and Mang Inasal

Batchoy, Deco's Original Lapaz Batchoy Another favorite of mine...Mang Inasal!
Funny how they advertise unlimited rice.

Pancit Canton

1. Saute garlic, onion, pork, chinese sausage, (you could add shrimp and chicken insted of pork) carrots, celery and cabbage.
2. Add enough water and bring to boil.
3, Add salt, ground pepper and pancit canton.
4. Garnish with green onion and serve.

Letchon Paksiw Rolls

I used ready to bake pillsbury dough with some left over letchon paksiw filling.
Really good and crusty. Kids love this one.

Ginataang Tambo

Shrimp with tambo (bamboo shoot), okra, babycorn, tugabang (saluyot), onion in coconut milk.

served over steam rice

Pichi-Pichi

Homemade Pichi-Pichi on a banana leaves.
Recipe from Inday Hami's blog http://www.iloveiloilo.com/
2 cups grated cassava, 2 cups sugar, 2 cups pandan water, grated coconut
Combine cassava, sugar, and pandan water. Pour into two 9-inch round pans. Steam for 45 minutes or until set. Cool. Form into balls then roll in grated coconut.
Tip: By refrigerating it minus the grated coconut, the pichi-pichi can last for several days. Just add the grated coconut only when ready to serve. •

Creamy Cheesy Chicken Macaroni

CCC Mac
Simple recipe.....
Boil 1 box of elbow macaroni and drained. Saute garlic, onion, boiled flaked chicken breast, red and green bellpepper on olive oil, salt & pepper to taste and add tomato sauce. Stir and boil. Add cooked macaroni to sauteed mixture. Top with cream sauce (slow cooked evaporated milk, flour, salt and pepper to taste) and cover with grated cheese. Bake for 15 minutes and serve. Mine was served with banana pudding.

left over Food

Taking a break from cooking today.
for lunch garlic rice, embutido and paksiw letchon
for dinner, day old Pancit Molo
served with chicken pandesal

Pancit Molo


It's been a while the last time I made Pancit Molo. So while I am on it I decided to make a bunch and save some for the winter or lazy day.
for molo balls;
dimsum wrapper (thinner than wonton), ground pork, shrimp, garlic, chives, eggs, salt & pepper to taste.
Mix all above ingredients and chill for an hour before wrapping. After wrapping leave it out in the air to allow the molo balls wrapper to dry to avoid it from sticking to each other.
for soup;
chicken breast , shrimp, ham, chives, garlic, onions, salt & pepper to taste.
1. Chop or slice cooked ham. Set aside.
2. Boil chicken till cook. Let it cool then shred. Set aside.
3. From the chicken broth boil the shrimp. When you see the shrimp all orange remove from the broth. Let it cool first then peel the shell.
4. Pound the shrimp head using the back of the knife or better if you have "almires". Scoop some of the broth and mix with the crushed shrimp head. Mix and drain and add the to the remaining broth.
5. Saute garlic and onion. Add ham, chicken breast and shrimp. Bring to boil. Adjust the heat to medium.
6. Add salt and pepper. Bring to boil again.
7. Now you could add the molo balls. Once the balls start floating from the broth that tells you its done/cooked.
8. You could sprinkle sliced/chopped chives and chopped brown garlic on top.

Banana Pudding

I used some week old pandesal, burro banana, eggs, evaporated milk, vanilla, sugar and a little bit of salt.

Guava Season again


Yehey, Guava season again. Kinda expensive ($1.99 per lbs.)but got to have some.

Letchon Kawali via Turbo

1. Boil porkribs belly (liempo) on crush garlic, whole pepper and salt, drained overnight in the fridge.2. Place on turbo for 2 hrs. at 375 temp (skin on the bottom first then after an hour flip it skin facing up)Juicy in the inside and crispy perfect skin on the outsidechoice of dip.......spiced vinegar Chopped and served with letchon sauce (mang tomas & liver spread)
Lastly don't forget to pop those cholesterol pill after