Ginataang Tahong (Mussels in Coconut Milk)

Description:
This dish is a favorite of my daughters, Anne and Jade, and so we usually have this dish on some leisure Sundays. Then I partner this dish with Grilled Pork Chop (Inihaw)----and I can assure you - it is a super combination!

Unfortunately, my Rick is not fond of mussels - so I have not done this as much as I did back in the Philippines.


Ingredients:
1-1/2 k. unshelled mussels
1 pc ginger, chopped very finely
1/2 tsp chopped garlic
1 large tomato - chopped
1 can of coconut milk (or freshly squeezed from a coconut)
Malunggay leaves - or - Sili Leaves (frozen if buying here)

.

Directions:
1. Scrub the mussels well - and clean enough to remove any
dirt or unwanted part which would sometimes hang out of
their shells
(in the U.S. - mussels can be bought in frozen boxes)
2. Saute garlic, onion, tomatoes and ginger.
3. Add the mussels
4. Add salt and mix in the coconut milk.
5. Add 1/2 cup water and let boil.
6. Lastly, add the malunggay leaves or sili leaves

Pinais na Galungong

Description:
This simple native dish will really appeal to people with simple tastes. But beware---you can consume a lot of rice with this dish (like I do). Unfortunately, here in the US, we do not have our local Kamias - and as a substitute, I use fresh balimbing which you can buy from some asian stores (if you are lucky) . These balimbings come from Thailand - I cut them and get the meaty part and they make a good alternative.

Ingredients:
1 k. galunggong,fillet (snappers can be used also)
1 tbsp. salt
10-15 pcs. dried kamias - (fresh will also do, provided you cut the kamias and gently squeeze out SOME of its juice first.
1 large red onion, chopped (or scallions - as what we call sibuyas tagalog)
1-1/2 tbsp garlic
150 gms. pork fat - sliced thinly (ask the local butcher to save
the fat because in the US, it is hard to buy pork with the fat--
or use the fat part of the porkchops)
banana leaf/leaves to fit the bottom of your pan or palayok

Directions:
Cover the bottom of the pan with banana leaves(if you have the native palayok, much better).
Season fillets with salt and some seasoning of your choice.
Wrap fillets with banana leaf (at least 4 fillets per wrap).·
Arrange onions, garlic, kamias and pork fat at the bottom of the pot.·
Place wrapped galunggong fillets on top of the above ingredients.
Pour water just enough to cover fillets when weighed down.·
Simmer over slow fire. Cook until the fish is of sardine consistency.·
Remove from pot and strain the liquid.
Use the liquid as the dip and serve together with the fish.

Stuffed Squid (Binusog na Pusit)

Description:
Other than the traditional, adobong pusit, this recipe makes a difference, especially if you choose the bigger variety or what we Filipinos call "Lumot." One big lumot can actually serve 3-4 people (of course, depending on one's appetite! - in which case, just double the ingredients!

Ingredients:
1 kg squid or 2 big pcs of Lumot. -
Season the squid/lumot with:
Salt, pepper, just enough Knorr Seasoning, and Maggi chili sauce.
For the Filling: Mix and combine the following:
2 large tomatoes. chopped
1 large onion, chopped
1/2 cup cilantro, chopped
1 tbsp. garlic, chopped finely
Dash of Ginger powder (you may use fresh ginger, chopped very finely)
1 small pc. of bouillon (chicken or seafood) - dissolved in 1 cup cold water.
Dash of Salt, and seasoning your choice.
-----





Directions:
Clean, remove ink sacs and cut off the tentacles and head
Season with some salt and white (not black) pepper.

Stuff the squid with the chopped tomatoes, onions, etc.
Cover and seal the squid opening using a toothpick, taking care that the toothpick secures the opening well.
Before grilling - be sure to season the squid some more.
Add 1 tbsp of oil to the remaining marinade after stuffing -
----
Grill while occasionally basting with the marinade
Test for doneness by using a fork.
Remember that squids usually turn "leathery" when overcooked.
Slice and serve while hot.

For variety - this recipe may also be deep fried in which case -dip the squids into 2 eggs and drege in flour before frying!

Entering Another Door!, Etc.

I have received another blessing from God.  I just accepted another job offer---the company is not as big as where I am now which is all over the US.  This new company I am about to join is based here in NJ.  But the job and the pay is extremely too good to refuse.  I ate to admit it, but I am in my current job for only 6 months.

I did not expect their call--and at first, I refused the offer--but then again, the following day, they called me and upped their offer---so I agreed!  My new job will be as a service coordinator/service dispatcher for a competitor of my previous job (one before my current job now).  It is a job that I know I will enjoy because I am used to talking to customers by assisting with  their needs,and ironing out any issues.  I am always pro-active in all my jobs---I hate to he a passive worker.  In the new position, I look forward to introducing a lot of new systems and policies--to better the department. 

I will leave the comforts of my current job: big working space, new and latest computer-really big and up-to-date facility---very cold temperature (we are in the HVAC business, that's why)---good people....but the job is too easy for me!!  Others may prefer this kind, but not me---I want real challenges---that is why I accepted the new offer.

On hindsight, the best job I really miss was as a customer relationship manager/management consultant for a management consulting company in the Philippines. Considered one of the best in finding solutions to organizational problems,  I marketed "Change Management" which is somehow like what is now better known in business language as "Six Sigma"...Other than being in marketing that took me to knock on doors of CEOs, Presidents, Senior Management Teams of various companies,  I became part of the working team that was responsible for the interventions we did on culture change, and interpreting the company's vision, mission and core values.  I also marketed management training programs and naturally was became a team member during the training sessions.

If you are familiar with the company here called Accenture---the company I was with in the Philippines was in the same business as Accenture.  Then, Accenture was called Andersen Consulting.  They are much bigger than us, but we beat them on many occasions.  I really enjoyed being a consultant those days.

While, I can always a management consulting company here in the US having a lot of experiences along this line,  a consultant requires frequent travelling to be where your client is--- and being in the US, that is something I am not in favor of!!

I am confident I will enjoy my new job!  Thank you Lord for this new opportunity!  You know I will like it and You made it possible!

 

 

Macadamia-Crusted Mahi-Mahi Fillet

Description:
One will never go wrong with Fish fillets like mahi-mahi, or tilapia for instance. Other than the usual grilled fish, this version adds a delicious touch of adding macadamia nuts (you can use cashew, or any kind of peanuts if macadamia is not available).

Ingredients:
For the sauce:
1 tbsp. butter
3 tbsps finely minced onion
1/2 cup diced fresh pineapple
1/4 cup frozen concentrated pineapple juice
1-1/2 tbsp rice vinegar (no substitutes, please)
1 tsp minced ginger
1-1/2 cups vegetable stock (from boiling veggies)
1/2 tsp soy sauce (if you have Tamari sauce---all the better)
pinch of cayenne pepper

For the mahi-mahi:
4 4-oz mahi-mahi fillets
Salt and pepper to season
1/4 cup all purpose flour (APF)
2 beaten egg whites (no yolks please)
1/4 cup crushed macadamia nuts


Directions:
Preheat the oven to 400 degrees F.
In a medium sauteing pan, melt butter over low heat
Add the onion and cook until translucent
Add pineapple and cook till ingredients turn brown (about 15-20 minutes)
Add the pineapple juice and rice vinegar and cook once again for 5- 10 minutes.
Wait till it turns thick and golden.

Add the ginger, and vegetable stock and let boil.
Add the soy sauce and cayenne pepper and simmer for 15-20 minutes.
Set aside.

Season fish with salt and pepper
Dredge each fillet with flour then dip in egg whites and roll in crushed macadamia nuts (or the nuts you are using
Place in a greased baking dish and bake for 10-15 minutes until fish is cooked thoroughly.

Serve each fillet with caramelized pineapple sauce.

Pad Thai

Description:
Once again, for Thai food lovers (like me)--Filipinos will notice that Thai cuisine has a strong similarity to our own cuisine. This dish for instance is similar to our native Pancit Sotanghon with a few difference. Enjoy!

Ingredients:
Garlic, minced
Scallions - a small bunch
1/4 c. sugar
1-1/2 cups bean curd or tofu , diced and fried
2 cups. bean sprouts
1/4 cup chives, chopped
1 cup of peeled shrimps (or you can use dried shrimps)
300 gms of rice noodles (soaked in water and drained well) and set aside.
cooking oil
2 eggs
2 tbsp. rice vinegar or 2 tbsp tamarind juice
1 tbsp. paprika (for color)
1/2 cup turnip, cut into smal pieces
1/4 cup roasted peanuts
some salt (or if you prefer our local fish sauce) according to your taste

Directions:
Dice beancurd, and fry till slightly medium crisp
Wash soy bean sprouts and drain
Cut spring onions into 2 cm long pieces,
.
Boil water in a pot, add noodles and simmer for five minutes. Drain noodles and wash down with cold water.
Heat oil in a pan.
Add garlic, shrimps, fish sauce, sugar, rice vinegar (or tamarind juice) and paprika.
Stir fry until completely mixed altogether.
Stir in the tofu, turnip.
Turn heat to high and put ingredients to one side and quickly add eggs.
As the eggs start to set, gently scramble them, (keep fire low)
Add noodles, salt, (or fish sauce) and mix well

Turn heat up, add the chives, peanuts and the bean sprouts and thoroughly continue mixing until the consistency is almost dry.

Garnish: Scallions, lemon or lime cut into wedges and added roasted peanuts.

Thai Chicken Zesty

Description:
This is a super easy dish --simply good with rice!

Ingredients:
4 chicken drumsticks, skinless
4 chicken tighs,skinless
onion, sliced
2 large red pepper, quartered and sliced
2 diced tomatoes
2 pcs. jalapeno peppers, diced
1/3 cup creamy peanut butter
2 tbsps lime juice (fresh or packed)
2 tbsps soy sauce
1/2 tsp ground ginger or fresh thinly sliced ginger
8 oz. snow peas
1.4 cup fresh mint leaves cut in strips
1/4 cup chopped peanuts

Directions:
-Put chicken and onion in a slow cooker
-Mix the red pepper, tomatoes, peanut butter, jalapenos lime juice, soy sauce and ginger in a bowl. Mix well.
Pour mixture over the chicken
Cook and cover on low about 5-6 hours until meat is tender
Stir in the snow peas and cook for additional 15 minutes .
Sprinkle each serving with fresh mint and peanuts.

Pork Loin w/ Apple- Nut Stuffing

Description:
This loin dish is pleasantly simple yet tasteful and beautiful when served.

Ingredients:
3-1/2 lb. pork loin (preferably tenderloin)
2 pcs. celery ribs, chopped
Sage, thyme, basil
3 apples, chopped into 1/4 in. cubes
1/2 cup walnuts (any kind of nuts, except peanuts) chopped
half a loaf of white bread, cubed, and soak in some milk just to moisten.
1 can chicken stock
butter for sauteing
onions, garlic
garlic, salt, pepper
seasonings of your choice



Directions:
Cut loin horizontally into 3/4 inch - open flat and season with salt and other seasonings, like aji-mrs. dash, etc.)
Saute onions, garlic and celery in butter.
Add apples, sage, thyme and basil to taste
Add walnuts and the moistened bread cubes
Add enough chicken stock just moist
Let cool a little

-Spread stuffing on one side of tenderloin, about 1 inch thick
-Fold tenderloin and tie with string. (You can opt to fasten with bacon strips and toothpicks)
-Sprinkle pork with salt, cracked black pepper, granulated garlic and a bit more thyme.
Bake at 350 degrees until internal meat reaches 140 degrees, about 45 to 90 minutes (depending on size of your meat and amount of stuffing you have used).

Serve with orange or pineapple slices, and garnish with fresh parsley

Fresh Lumpiyang Ubod

Description:
This dish has all the ingredients that makes for good entertaining: vegetables, meat, seafood and garnishings!

In place of the ubod, you can also use a mixture of potatoes, sweet potatoes, cabbage, carrots, green beans, and turnips.


Ingredients:
Egg Wrapper:

2 eggs
2 cups cornstarch
2 cups water
1 tablespoon oil

Filling:
1 cup oil (vegetable or canola)l
2 cloves garlic, crushed
1 small onion, chopped
1/2 kilo pork kasim, boiled and cut into small cubes
1/2 kilo small shrimps whole or if medium size (cut in half)
1 cup soup stock, preferably chicken
1 kilo ubod, cut julienne
1 teaspoon salt
Spring onion2 - the length and quantity of your wrapped lumpiya
1 teaspoon pepper
seasonings of your choice

Sauce:
1 cup brown or medium brown sugar
2 tablespoon light soy sauce
2 cups chickenbroth
1 teaspoon salt
2 tablespoons cornstarch dispersed in cold water
4 cloves garlic, crushed
1 cup finely chopped peanuts

Directions:
Wrapper: Combine all the ingredients and beat until smooth. Preheat a non-stick pan over low fire.
Pour a scant amount of the batter into the pan then tilt the pan from side to side to spread evenly. When the sides loosen from the pan, quickly invert into a plate.
-Do the same for the rest of the batter.

Filling: Heat the oil then saute the garlic and onions.
Add pork and fresh shrimps and stir-fry until cooked.
Add chicken stock and cover and cook over medium heat.
Add ubod and cook for 5 minutes more. Season to taste. Cool in a colander to drain out excess liquid.
Set broth aside for the sauce.

Lumpia Sauce: Blend first 4 ingredients and boil in a pan. . Thicken with cornstarch mixture and mix slightly.
When color is thoroughtly blended, remove from fire and
sprinkle minced garlic.

Assemble: Place on lumpia wrapper on a plate. At the center put about 2 stalks of spring onions. Put about 2 tablespoons of the filling over the green onions then wrap with the onion showing at one end.
Wrap the formed lumpiya with wax paper in the middle part of the rolled lumpiya.

Top with the sauce or serve it separately .
Sprinkle chopped peanuts over the sauce before serving.

Recipes for the Homemakers!

As some of you may know..I have l-o-t-s and l-o-t-s of food recipes of all kinds---some of them go as far back when I was still an 8 year old kid.  I learned how to go the wet market in the early mornings--lugging a "bayong" almost as big as I was that I can almost fit inside--learning how to buy fresh chicken (oh yes---it be dressed before my eyes then)---and learning all the different meat parts of hogs and cows. 

During those times, I hated being waken up on Saturdays just to be asked...nay "ordered" to go with my folks.  They would tell me---you will use all this someday and will not regret not having learned how to buy fresh fish--how to selec the right meat cuts--how to to haggle and how to use money wisely.  Then during cooking time,  I would help cut, chop, wash, etc.  I learne dhow to remove fish intestines---how to remove the unwanted parts of chicken pieces, how to cut and debone chicken too!  During the cooking itself, I would watch with an eagle eyes--and with a pen and notebook---jot down everything I saw!  Between my twin sister, Rita, and me, I was the one who is a source of how to cook--she did not learn until she moved to CA.  And even now, she would sometimes give me a call just to ask how a dish is prepared!

Later on --I transferred my scribblings into a notebook and at some point, even at the age of 10- really took a strong interest in cooking!  Even if we had maids then...was  very active in the kitchen. I just relied on what I was told---you will use these learnings some day!

Well---they were right!  Years from then, when I raised my own family---I was able to use what I learned from the wisdom of my "tutors."  Cooking became a big "like" to me.  That is when I started collecting more recipes.  I collected all kinds--american, french, spanish--asian---and even our own local visayan, bicolano, ilonggo---etc. recipes.

My housemaids were lucky cause no one left our household without learning how to cook. I told them that a person pays a cooking school to learn--while I pay them to learn and cannot take back anything they learned when the time comes they had to leave! 

I had an assistant friend (Cynthia) plus my maid to paste my cut out (I did the cutting myself) into bond papers using cooked rice (yes rice---cause if I used paste--I could use a barrel of them)...Then, after pasting, I would segregate them into different kinds: beef, pork, poultry vegetables, desserts, salads, etc.  And further, I would segment the recipes into: ordinary daily use, party dishes---or special occasion dishes.

I had these recipes bounded into different colored covers with my name on it: Recipe Collection of Lita.  One day, my New Zealander boss saw me scanning thru one of my recipe books and he joined me in going thru the numerous recipes (each book would have hundreds--not exaggerating---hundreds) and he said to me "this will be your legacy to your children, Chinky (I was called by my pet name then, as Chinky)--these recipe books will be very memorable and useful someday"  Oh yes, I retorted.

Little did I know that all these books will be stolen from me by a couple whom I called my friends (or so I thought).  While in CA, I left the books with them as I was enroute to Manila and stayed with them for a couple of weeks visiting.  I left the books and told them I will get them when I return.  Guess what--later on...these "friends" said they lost the books and that someone stole them.  Can you believe it?  I know they took an interest--cause there were occasions that I would do the cooking and they loved what I served!  Oh well---let Karma take care of my frustration.

Now you see my love for cooking ended up in me running a restaurant, cafeteria concessions, being a catering manager and did some part catering myself----.  The greatest joy was the fact that our house became the club house of my sisters and relative during special occasions, esp. Christmas and New Year.  I was known to serve special dishes that were not the usual stuff--although i did serve ordinary ones too - esp.requested.  I served galantinas, rellenos - lasagnas (and I did my own pasta using my pastamaker which was a gift of an american boss)---baked ham, haleyang ube  endlessly stirred up over charcoal - suman sa lihiya - etc.  I served morcon in my own style---and usually gifted friends with this dish.

I have resumed collecting after that unfortunate incident --though in a lesser fashion.  I still intend to paste and bookbound what I have---  and now,  my collection has grown bigger and bigger again--so I need to organize and segment them once more.  Then someday I will them to my grandchild-Gina--I just hope she will also enjoy cooking!  Or maybe  Migs  whomay yet turn out to be a chef--like her dad---who has also a flair for cooking what with his businesses all into food--- (Anne is more into  baking altho she can also cook)

So you see, it all runs in our family---one thing we have all in common, love for food and love for hosting!

Hope you enjoy what I just posted.  I will keep on posting 1 or 2 every weekend!

 

Candied Apple Fritters

Description:
Running out of desserts to serve? This will delight both young and old alike---You certainly can't serve apples when one person can't eat the whole fruit---but this dessert can make a lot of servings with just 4-5 apples!

Ingredients:
4 apples
6 tbsp. sugar
1 cup veg. oil
2 tbsps. water
1 tsp sesame seeds (linga)

Batter:
1 large egg
4 tbsps. cornstarch
5 tbsp. flour (all purpose)
5 tbsps. water




Directions:
-Beat the egg in a bowl---then add cornstarch, flour and cold
water to make the batter.
-Peel, core and cut apples into small cubes, and coat with the
batter.
-Deep fry in tol oil until golden brown for about 1 minute
-Heat 1 tablespoon oil in a frying pan, add sugar and water and
stir for a while over very low heat, until liquid thickens and
separates into strands (ala syrupy)
-Turn heat off, and add the apples, mix QUICKLY and sprinkle
sesame seeds all over.
- Brush your serving plate with little oil (or spray butter) to rpevent the apples
from sticking into your plate.

Serve immediately

Honey-Styled Tilapia (hindi kahiya-hiya)

Description:
Tilapia is always available--and comes in various sizes (big, medium, small)--and very easy to eat, cause its "bones" are easily detectable- unlike other kinds of fish. This is a novel way of serving Tilapia .

I partner this dish with Chicken Sinampalukan-and they really blend well together. Try it!

Ingredients:
4 or 5 Tilapia fillet
3 tbsp. soy sauce
2 tbsps hoisin sauce
2 tbsps. fresh LIME juice (or lemon)--I use lime though
2 tbsps cooking wine (optional)
2 tsps grated peeled fresh ginger (not powder please)
1-1/2 tsps cornstarch
2 jalapeno chillies (or long green native chilli) chopped finely
1 tbsp. garlic finely chopped
1/4 cup finely chopped onion
1/4 cup honey
1 can (8 oz.) crushed pineapple, drained
some salt
some seasonings of your choice

Directions:
-preheat oven to 425 F.
-combine all ingredients, except tilapia - stir and set aside
-Arrange tilapia fillet in a single layer in a glass or ceramic
baking dish
-Spoon some sauce over the fillets and roast for 12-15 mins. or
until the fish is quite opaque .
- Just before 2-3 mins before removing from the oven, pour
the rest of the sauce---and then viola!!!!
Your dish is good to be served!

For accent: sprinkle w/ fresh cilantro or chopped green scallions