Filipino Congee

Commonly known as "Arroz Caldo"
Arroz Caldo is a comfort food for Filipinos overseas specially during cold season.
Ingredients:
2 lbs chicken wings
6 pieces. hard boiled eggs (optional)
1 cup jasmine rice
1 teaspoon turmeric
2 thumb size ginger, sliced thin
1 small onion, sliced thin
6 pieces garlic cloves, minced
1 tablespoon fish sauce
salt and ground pepper to taste
1 stem green onion, sliced thin for garnish
1 tablespoon cooking oil
2 can chicken stock
Cooking Direction:
Using a deep pot, saute ginger in cooking oil till it turns golden brown. Add half of the minced garlic and slices of onions till caramelized. Add the uncooked rice, turmeric and the slices of chicken and mix. Season with fish sauce and simmer for 5 minutes in medium heat.
Pour chicken stock over the rice and chicken. Cover and simmer for at least 10 minutes. Add 4 cups of water and cover to simmer. Continue to check the tenderness of the chicken and the rice till desired tenderness. If mixture gets too thick just add more water.
Season with salt and ground pepper to taste. Add the hard boiled eggs and serve.
*Don't forget to brown the remaining minced garlic and use it to garnish the arroz caldo with some slices of green onion.*

2010 Thanksgiving

Sharing to you our simple Thanksgiving spread.
For recipes and cooking direction see previous entries.
Turkey was pretty simple yet very tasty and juicy. Same with the double double cream corn bread, super moist.
The Japanese green beans and molded cranberry jelly was a hit. It went really well with the roasted turkey.
Banana Cream Pie and Blueberry Pie ordered from Marie Calendar.
My plate, sampler

Roasted Turkey

Thanksgiving 2010

A step by step recipe from Martha Stewart website on how to prepare a roasted turkey. Well seasoned, juicy and full of taste bird.
Ingredients:
1 whole turkey (12 to 14 pounds) fresh or thawed frozen
1 stalk celery, cut into large pieces
2 dried bay leaves
2 medium carrots, cut into large pieces
2 medium onions, quartered
4 tablespoons butter, room temperature
1 teaspoon poultry seasoning
Coarse salt and ground pepper
How to cook:
Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.

Mashed Potatoes and Gravy

Thanksgiving 2010

Check out my roasted garlic mashed potatoes out of the box from Betty Crocker. It tasted really good using the step by step cooking direction from the back of the box. Instead of regular milk I used evaporated milk for extra taste.
The gravy is all home made. Using the turkey drippings, brown 2 tablespoon cornstarch till it turned golden brown. Add 1 can chicken stock and 1 can water. Bring to boil in medium heat while constantly stirring. Season with ground pepper and salt to taste. Drain gravy and serve.

Japanese Sesame Green Beans

Thanksgiving 2010
Something different that is an instant hit. A super tasty side dish recipe from www.ifood.tv.

Ingredients:2 tablespoon canola oil
2 teaspoons sesame oil
2 pound fresh green beans, washed
2 tablespoon soy sauce
2 tablespoon toasted
sesame seeds
How to make Japanese Sesame Green Beans:Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Cranberry Fruit Salad

Thanksgiving 2010

Simple yet very tasty and goes well with the turkey. This you could prepare the night before. Recipe inspired from http://www.oceanspray.com/ .

Ingredients:1 8 ounce can crushed pineapple, drained, reserving juice
1 1/2 cup Ocean Spray Cranberry Juice Cocktail
2 tablespoon lemon juice
2 packages .60 ounce raspberry-flavored gelatin
1 can 14 ounce Ocean Spray Whole Berry Cranberry Sauce
1/2 cup chopped celery
Direction:Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm. Makes 8 servings.

Sweet Cornbread Muffins

Thanksgiving 2010

Here is a simple recipe on how to make double corn sweet bread muffin. Just add extra sweet corn style, sugar and bake. That's how simple it is.
Ingredients:1 lb pouch Marie Calendar Original Corn Bread mix
2 can 14.75 oz cream style sweet corn
3 tablespoon sugar
3/4 cup water
1 tablespoon butter
Cooking Direction:Combine cornbread mix, cream style corn, water and sugar and pour into muffin tins. Bake at 375f for about 45 minutes or until golden brown. Once done swab the top of the muffin with melted butter.

Lechon turned Paksiw

I was craving while reading Mr. UT-MAN of www.overseaspinoycooking.blogspot.com lechon post so off to the market and made me some. Thank's Mr. Ut-Man.
I also made paksiw na lechon from the left over.
Check it out.
Paksiw na Lechon
Lechon Kawali Ingredients:
2 slabs (6-7 lbs.) pork belly
6 garlic cloves, crushed
4 bay leaves
1 teaspoon peppercorns
2 tablespoon soy sauce
2 stem lemon grass, cut into 4"
4 cups of water for boiling
Cooking Direction:
Arrange the lemon grass, garlic, peppercorn, laurel leaves, soy sauce and water in a pan. Place the pork belly on top. Bring to a boil for 60-75 minutes. Remove the pork belly, drain and allow to cool.Deep fry the pork belly or broil using a turbo broiler in 425d for 60 minutes or till skin turns golden brown. Remove the lechon, cut into pieces and serve with Mang Thomas lechon sauce. Here's what to do with the left over lechon.
Paksiw Lechon Ingredients:
around 4 lbs left over lechon
1 cup lechon sauce
1/2 head garlic, crushed
1/2 cup vinegar
2 tbsp. sugar
3 tbsp. soy sauce
5 pcs. bay leaves
1 tsp. peppercorns
Cooking procedure:
Using a deep pan place the left over lechon and add in the vinegar, soy sauce, garlic, peppercorns, sugar and bay leaf. Add a cup of water. Bring to a boil and simmer for 20-25 minutes or until the sauce thickens and the meat start to fall apart. Add in the lechon sauce and simmer for few more minutes. Serve with rice.

Pinoy Breakfast

Here is one breakfast that you could call Pinoy na Pinoy. So easy to prepare and the whole family would surely enjoy.


Scrambled eggs with sauteed garlic, onion and tomatoes, pork longanisa and some atchara to serve as "pampagana" on the side.

Serve with steam rice or garlic rice or maybe toasted bread if desired.

Nilagang Baka

Ingredients:
3 lbs. beef short ribs
1 med. green papaya
1 pack frozen jack fruit (langka)
1 bunch petchay (bokchoy)
1 stem lemon grass
1 large onion
2 tablespoon fish sauce (optional)
salt and pepper to taste
1 pack sinigang mix
1/2 teaspoon achuete, diluted in 1 teaspoon cooking oil
Cooking Direction:
Boil beef in water in a deep pot. Dump the first boil water. Fill with enough water again and bring to boil for 15 minutes. Add the slices of onion, ground pepper and lemon grass. Allow beef to cook first before adding the vegetables starting with the papaya, jack fruit and petchay. Season with fish sauce, sinigang mix, salt and pepper. Add the achuete oil. Simmer for 2 more minutes and serve.

Arroz Caldo



Cooking Direction:1. Saute (2 lbs.) chicken breast with ginger, garlic and onion.
2. Add water then add rice (2 cups) upon boiling. When chicken is tender remove from pot.
3. Cook rice. Make sure rice is very tender also.
4. Add Rufina patis, turmeric powder.
5. When rice is done add cooked chicken. Season with salt and pepper.
6. Sprinkle fried garlic and scallions. You could also add hard boiled egg.

Recipe ni Q! Try it...very good.

Arroz Caldo



Cooking Direction:1. Saute (2 lbs.) chicken breast with ginger, garlic and onion.
2. Add water then add rice (2 cups) upon boiling. When chicken is tender remove from pot.
3. Cook rice. Make sure rice is very tender also.
4. Add Rufina patis, turmeric powder.
5. When rice is done add cooked chicken. Season with salt and pepper.
6. Sprinkle fried garlic and scallions. You could also add hard boiled egg.

Recipe ni Q! Try it...very good.

Weekends Only

O Manila Bakery in Anaheim, CA makes Goto and Tokwa't Baboy for $1.50 each serving on weekends w/c I think is really a great idea and a good deal.

Tokwa at Baboy

Goto

Baked Mussels in Dynamite Sauce

Baked mussels has always been my favorite and always first to order everytime I am in a Japanese restaurant. Little did I know this recipe is very simple to make and it takes less than half an hour to prepare and to bake.
Ingredients:
2 dozen half shell mussels
2 cup Kewpie (Japanese) mayonnaise
2-3 teaspoon Sriracha (hot red chili sauce)
2 tablespoon fresh masago (capelin fish roe)
1 cup Panko (Japanese bread crumbs)
Cooking Direction:
Pre-heat oven to 425 degress. Prepare the mussels and line them on a baking sheet. Using a knife, scrape the mussels from the shells and return. Using a small bowl combine the Kewpie and Sriracha until smooth. Add the masago and stir slowly to distribute it evenly into the sauce. Place the mussels in the oven for about 10 to 15 minutes or till golden brown. Remove from the oven. The mussels is done when the sauce solidifies and is not runny. Sprinkle with panko, if desired. Serve hot.

click on the pictures for better viewing

Baked Mussels served with (store bought) California Roll.

Lascari's Cucina in Brea, CA

This was the first time for me to visit this Italian Restaurant close to work which took over Pasta Bravo. They have a full menu of sandwiches, salads, make-your-own pasta, traditional Italian specialities and pizzas. For starter we ordered Minestrone soup with fresh baked bread and butter.
As always gotta have my garlic bread (yummy)I ordered make you own pasta, fettuccine with mushroom, asparagus, zucchini in alfredo sauce. Food is good and service is great. I'm sure I will be back for the sweet potato fries.Located at:
2445 E Imperial Hwy, Suite G
Brea, CA 92821
(714) 256-4500

Maruya

ABS-CBN has a new teleserye, Juanita Banana that inspired me to make some of this Banana Fritters or Kumbo in Ilonggo. What's good about it is while I was researching for the Maruya recipe I noticed the ingredients for the batter is exactly the same as making a pan cake. Luckily I got some buttermilk pancake mix in my pantry and some frozen "saba" cooking banana from the Philippines in my freezer.
Surprisingly good. Actually a lot
better than the maruya I purchased a while back from a Filipino restaurant. Give it a try.
Ingredients:1 cup buttermilk pan cake mix
3/4 cup water
1 whole egg
3-4 tablespoon sugar
8 pieces saba banana, defrosted and cut into half lengthwise
cooking oil

Cooking Direction:Heat frying pan and add the cooking oil.
Sift pan cake mix and 2-3 tablespoon sugar in a mixing bowl. Add the water and the egg and mix until batter is smooth.
Dip the banana into the batter mixture.
Fry the banana with batter 2 pieces at a time in low heat for 3-4 minutes on both side or till golden brown.
Remove from heat and drain or pat dry using a paper towel.
Sprinkle with sugar if desired and serve while hot.