Teriyaki Salmon Recipe

Ingredients:
2-3 lbs Pink Salmon Steak
garlic salt and ground black pepper to taste
1 tablespoon butter
chopped green onion for garnish

Teriyaki Sauce Ingredients:
1/4 cup soy sauce
1/4 cup water
1/2 cup mirin sauce
2 tablespoon cooking wine
2 tablespoon brown sugar
3 pcs garlic cloves, minced
1 thumb size ginger, minced
dash of black pepper
1 teaspoon cornstarch (optional/diluted in 2 tablespoon water)
Cooking Direction:
Turn oven to 425 degrees. Season salmon with garlic salt, ground pepper and brush with butter. Place seasoned salmon in baking rack and place in the center of the oven. Cover with aluminum foil and bake for 40-45 minutes. Remove from heat and set aside.

Using a sauce pan mix all the teriyaki sauce ingredients (not including the cornstarch) and simmer in low heat till thickens. Taste test the sauce for desired sweet salty taste. Remember, you can always add or reduce sugar for desired taste. Once the sauce thicken or reduced to 1 cup add the cornstarch. Stir quick and remove from heat. Strain sauce to discard garlic and ginger pieces and set aside.

Arrange salmon in a serving platter. Pour teriyaki sauce on top. Garnish with chopped green onion. Serve warm and enjoy!

From My Kitchen To Yours

Wishing you all a Blessed Merry 2011 Christmas to all!
Happy Eating!

Cute Red Velvet and Mango Cupcakes from Red Ribbon Bakeshop.
I added red and green sprinkles to make it look more Christmas

Eggplant and Tofu Recipe



Cooking Direction:
Prepare sauce by diluting cornstarch, soy sauce, hoisin sauce, rice vinegar, sugar and sesame oil in water. Taste for desired sweet salty taste. Set aside.

Fry tofu and eggplant till golden brown. Set aside.

Brown garlic and ginger in 1 tablespoon cooking oil till golden brown using a wok. Add onion, bell pepper, fried eggplant and fried tofu to the wok. Stir fry for 2-3 minutes. Add the sauce mixture to the wok. Stir and simmer in medium low heat for 2 minutes.

Remove from heat, serve and enjoy.

Beef and Broccoli Recipe

Ingredients:
2 lbs broccoli flower, cut into bite size
1 lb lean beef, cut into strips
4 pieces garlic cloves, minced
1 thumb size ginger, minced
1 small onion, cut into small cubes
1 tablespoon hoisin sauce
2 tablespoon oyster sauce
2 tablespoon soysauce
1 tablespoon cornstarch
2 tablespoon cooking oil
1 tablespoon sugar
1 teaspoon sesame oil
Cooking Direction:
Pressure cook beef in 2 cups of water for 20 minutes or boil till soft. Remove beef from the pressure cooker. Set aside. Save excess juice and allow it to cool.

Using the remaining juice from the beef pour in soy sauce, hoisin sauce, oyster sauce, sugar, sesame oil, corn starch and stir making sure all cornstarch are diluted. Set aside.

Using a wok saute ginger and garlic in cooking oil in medium low heat till golden brown. Add onion,beef, broccoli and stir for 2-3 minutes. Pour the sauces mixture into the wok. Stir and simmer for 3-4 minutes.

Remove from heat, serve and enjoy.

Adobong Kangkong sa Gata Recipe

Apan Apan in Ilonggo

Ingredients:
1/4 lb pork belly, cut into thin bite size
1 tablespoon shrimp paste (bagoong)
1 lb kangkong stem, cut into 3 inches
3 pieces garlic cloves, minced
1 small onion, slice thin
1 tablespoon vinegar
1 teaspoon soy sauce
1 cup coconut milk
salt to taste
sugar to taste (optional)
1 tablespoon cooking oil
Cooking Direction:
Using a wok saute garlic and onion in cooking oil till caramelized.
Add pork slices, saute till pork turns golden brown.
Add 1/2 cup of water and boil in medium low to soften pork.
Add bagoong and stir for 2 minutes.
Add kangkong to the wok and stir.
Add vinegar, soy sauce, sugar and salt. Simmer for 3-4 minutes.
Add coconut milk and reduce heat to low and simmer for 3-4 minutes or till the coconut mixture thickens.
Remove from heat and serve.

Suman at Mangga

Ripe Mango and Sticky Rice.. What a combination!

Ripe mango from Guimaras Island and sticky rice (was wrapped in coconut leaves) from the local market. So irresistible!

An Afternoon Snacks

Here are some street food I enjoyed during my last Iloilo City. I don't even have to go to the city to get some of this. We have this young boy that goes around the village every afternoon in his bicycle with a side cart selling all kind of Tempura. He fries it as you order.

Fish Balls in Spicy Sweet Sauce

Tokneneng, made by deep-frying orange batter covered hard-boiled eggs.
According to Wikipedia, the free encyclopedia a popular variation of Tokneneng is Kwek-Kwek. The main difference between the two lies in the egg that is used. Tokneneng is traditionally made with chicken or duck eggs, while Kwek-kwek is made with quail eggs or "itlog ng pugo". Due to their similarities, the two are often confused with some people calling Tokneneng "kwek kwek" and vice versa. Tokneneng is usually served with a spiced vinegar-based dip.

Spicy Beans in Coconut Recipe

Here is a recipe so tasty and appetizing. Inspired from Bicol Express recipe.

Ingredients:
1/2 lb pork belly, cut into bite size
2 lbs long beans (sitaw) cut into 2 inches
2 pieces red hot chili, slice thin
1 thumb size ginger, minced
1 small onion, sliced thin
4 pieces garlic cloves, minced
1 tablespoon bagoong
2 cups coconut milk
1 tablespoon cooking oil
salt to taste

Cooking Direction:
Using a wok saute ginger and garlic till caramelized in cooking oil over medium low heat.
Add onion and pork slices till pork turns golden brown.
Add bagoong and saute for 2 minutes. Add a cup of water and boil till pork turn soft and water evaporates.
Add long beans to the wok and stir for 2 minutes.
Pour in the coconut milk, add salt to taste and simmer in low heat for 4-5 minutes.
Add the slices of red chili pepper.
Remove from heat and serve.

Tambo Recipe

Bamboo Shoots Cooked in Coconut Milk.
Ingredients
2 cups Bamboo Shoots in can (Tambo)
1 pack Jute leaves (frozen/defrosted)
8 pieces young Okra, sliced in halves
2 cans Chaokoh Coconut Milk
1 can Whole Kernel Corn, drain
1/2 lb Shrimp, cleaned
1/2 lb Pork belly, cut into bite size (optional)
1 medium size onion, sliced
salt to taste
1/2 tablespoon salted shrimp (bagoong)
1 teaspoon cooking oil

Cooking Procedure:
Using a deep pot saute pork belly in cooking oil till golden brown. Add 2 to 3 cups of water and bring to boil till pork is fully cooked in medium high heat. Add drained/washed bamboo shoot and boil for about 5 minutes. Add corn, shrimps and bagoong. Simmer in medium low heat for 5 minutes. Add okra and saluyot. Simmer for 2 minutes. Add salt to taste. Add the coconut milk and simmer for few more minutes.
Remove from heat, serve and enjoy!

Pancit Lomi Recipe

I have been craving for this dish so I decided why not give it a try. I wanted the taste from my favorite Chinese restaurant in Iloilo City so without researching I decided to cook it base on my memory, my taste buds and what ingredients I have in my fridge. It turned out pretty good and no left over at all. I guess I am getting pretty good at this.

Ingredients:
1 lb Miki Noodles (egg noodles)
3 lbs beef bones
1/2 lb pork meat (whole)
1/2 lb store bought kikiam, cut into bite size
2 cups diced cabbage
1 piece carrot, julienne
1 piece sayote, cut into bite size
1 thumb size ginger, minced
4 garlic cloves, minced
1 medium size size onion, quartered
1 teaspoon hoisin sauce
1 teaspoon soy sauce
1 teaspoon cornstarch (optional) diluted on 3 tablespoon water
salt and ground pepper to taste
1 teaspoon whole peppercorn
1 tablespoon cooking oil
3 pieces egg
chopped green onions for garnish
Cooking Direction:
Using a deep pot boil beef bones in 5-6 cups of water for 2 hours in medium high heat. Add the whole pork whole pepper corn, slices of onion, hoisin sauce and salt. Add more water if needed then simmer for another hour. Remove the pork, allow to cool, slice into thin bite size and set aside. Drain the remaining broth and set aside.
Using a separate pot boil 3 cups of water. Allow it to boil then blanch noodles for few minutes. Remove noodles, drain excess water and set aside.
Using a wok heat cooking oil in medium low heat. Saute ginger and garlic till it turns golden brown. Add kikian and pork to the wok and stir fry for few minutes. Once the pork and kikiam turns golden brown add carrots and sayote then the broth from the beef bone. Simmer for few minutes. Add the ground pepper then taste the sauce for desired saltiness. Simmer then add the noodles, cabbage and stir. If desired, you can now add the cornstarch to make the sauce thicker. Simmer for few minutes then add the egg and stir. Remove from heat. Garnish with the slices of green onion, serve and enjoy.

Christmas Spread

Christmas is approaching fast! Now thinking what to prepare for Noche Buena.

A Happy Holidays to all!
Sharing to you our 2010 Christmas spread.
Let me start with the Crispy Lumpia Shanghai
The ever present Pancit Molo
My Special Rellenong Bangus
Tasty Shrimp and Chinese Sausage Fried Rice
Bam-I (Sotanghon and Canton Noodles)
Perfectly done Pork Embutido
Super Moist Roasted Chicken from Costco
Here are the links for recipes and cooking direction for above dishes.
http://tigabaluarte.blogspot.com/2009/07/lumpia-shanghai-recipe.html

Enjoy cooking!

Fruits Fruits Fruits

Here are some fruits I consumed during my last visit to my hometown, Iloilo City. Most of these fruits are found in the local market every where in the Philippines depends on the season.

Crunchy and Sweet Sineguelas from the local market

Sweet and Sour Bangkok Santol from a street vendor


Lakatan Banana and Ripe Mangoes from Guimaras

Super Sweet Ripe Mangoes from the local market

Sweet Chicos from Guimaras Island

Ripe and Green Papayas and Ripe Mangoes from the local market

Sticky Sweet Star Apple with other snacks from the local market


Indian Mangoes from my garden


And this my favorite of all, Sour Mangoes with Sauteed Shrimp Paste on the side.