Again, a matchmaker!

Last night, after work, Rick and I dined at the Apple Bees.  Manuel,  co-worker from Guatemala, was very interested to formally meet  Lani, a part timer from the Philippines who got her job as my recommendee.  So, I played matchmaker.  Manuel is unattached, while Lani is a single mother to an 8 year old boy. Manuel has been in the U.S. for 8 years, while Lani migrated to the U.S. 7 years aga, together with her parents and son.

When Manuel invited Lani to dinner, she would not agree unless "Tita Lita" goes with her. Naturally, I could not say no as Manuel concurred that by all means I can join them.  I said I will on one condition, that I bring Rick with me.  I hate to leave my husband  by his lonesome while I am having a good dinner elsewhere.  I planned to leave the 2 of them by themselves while Rick and I will be in another table.  But Rick said it is not a good idea as it would appear that I lied and Lani may not like my idea. 

Rick and I went ahead, soon Manuel followed, and so did Lani.  She had to wind up her work first and asked Manuel to go ahead to meet us.  Over dinner, Rick regaled the 2 with his 9-11 experiences (yes he was in NY about 4 blocks from the twin towers). 

After about 2 hours later, Rick and I decided to leave ahead to give them the time to be by themselves.  I think they make a good pair to which Rick agreed. 

Well, I have done my part and it is entirely up to Manuel/Lani to give an ending to what I started. Would you believe that I am always asked by Western acquaintances and friends to matchmake for them?  Filipinas/Filipinos are in demand--for we are known to be caring and loyal, I guess....plus educated and good homemakers.  Hmmm...let me see...who can I matchmake next?  Is anyone out there interested?  Drop me a line!

Crab Claws in Chili Sauce

Description:
For crab lovers--if you are tired of serving just the usual boiled or steams crabs--then make this one! It is a very tasty and different way of serving (claws or what we call - sipit ng alimango). For a special occasion, try this!

Ingredients:
At least 10-14 crab claws
2 eggs slightly beaten
75 g. or 3 oz. plain flour combined with
75 g. or 3 oz. water chestnut flour (available in supermarkets)
Oil for frying ( any kind)
3 tbs chopped onion
1 tbsp. chopped ginger
1 tbsp chopped red and green chili pepper
2-3 tbsps minced garlic
1 tsp. chopped lemon grass bulb (tanglad)
4 oz. tomato ketchup
1/2 tsp. salt
1/4 tsp. black pepper
fresh cilantro sprigs - or- coriander sprigs



Directions:
-Steam the crab claws, then allow to cool.
-Chill for at least 1 hour and then remove shells
-Dip the claws in beaten eggs and then dust with the combined flour.
Heat oil and wait till it is very hot and deep fry the claws until golden and crispy.
-Drain on paper towels to remove excess oil and keep warm

-Heat fresh oil and saute onion, ginger, chilli, garlic and lemon
grass for 2-3 mins, then add ketchup, sesame oil and e 4 fl. oz. of water and let boil
- Lower heat and allow to simmer for 6 minutes and season with
salt and pepper..

Whisk the remaining egg and add the crab and mix well. transfer into a serving plate and granish with sprigs or cilantro

Beef Salpicao

Description:
For meat lovers out here in Multiply---this is a "must"--very easy and very tasty. Caution though: Do not substitute the meat cut--use tenderloin only...(I know it's expensive, but and try this for a special occasion, if you like to be worth i the expense). And best served only with garlic rice---not plain white rice.

Ingredients:
250 grams beef tenderloin (cut into chunk cubes)
2 tablespoons fresh garlic (minced)
Pinch of paprika
2 tablespoons oyster sauce
Seasonings (aji, Mrs. Dash, etc.)
Some salt according to your taste.
2 tablespoons liquid seasoning (maggi, knorr, etc.)
1 tablespoon butter
2 tablespoons olive oil


Directions:
-In a bowl marinate beef in salt & pepper, garlic, paprika and olive oil for a few minutes.
-In a saute pan, heat oil in very high heat.
-Put in beef and all marinade ingredients and toss very swiftly keeping the heat very high.
-Add in the oyster sauce and liquid seasoning while tossing.
-Finish with butter.
-Serve with hot garlic rice - and dab rice on serving with toasted garlic chunks.

Stuffed Ampalaya (Stuffed Bittergourds)

Description:
For my dear contacts who like to collect my recipes, here's another one for you to try out! Some of you may not like the "bitter" taste of this year-round vegetable, but I urge you to try this one---your dislike of it may yet change once you have tasted this one. Plus, I can share a tip that takes away the bitterness of ampalayas. and make it really colorful green!!!

Ingredients:
FILLING:
3-4 bittergourds (the bigger, the better)
1 cup diced fresh shrimps
1-1/2 cup diced fresh or canned oyster (optional only)
1 cup diced pork fat (only the fat part)
1/2 cup water chestnut (canned or fresh)
1/2 cup diced button mushroom
4 tbsps light soy sauce
4 tbsps chinese rice wine (or any kind of cooking wine)
2 tbsps sesame oil
freshly ground pepper
some salt and seasoning (aji, Mrs. Dash, etc.)
2 tbsps cornflour (not cornstarch please!!!!)

SAUCE:
cooking oil (canola, vegetable, olive-your preference)
2 tbsps very finely chopped ginger
2 tsps. minced garlic
2 tbsps oyster sauce
1/4 c. chicken stock
2 tsps light soy sauce
2 tsps dark soy sauce

Directions:
-Cut off the ends of the gourds, and using a slim knife, carefully remove all the seeds. Blanch for 3 minutes in a pan of lightly salted boiling water, then refresh with iced water and pat very dry.
-Combine the filling ingredients in a bowl...cover and set aside for 10-15 minutes before stuffing into the gourds.
-place the gourds in a steamer and cook for 15-20 minutes, then allow to cool slightly before cutting into serving size pieces.
-transfer into a serving platter and coat with the sauce.

-To make the sauce, heat oil in a small pan and saute ginger and garlic.
-Add the oyster sauce, soy sauce and stock and bring to a boil.
-lower heat and simmer for 3-4 more minutes...
-add the cornflour and stir until the sauce slightly thickens.

Adobo w/ a Twist

Description:
Coconut Milk Galore-----one more super good dish which is considred the :banner dish" of Filipinos but this time, done with a little touch of novelty--adding coco milk!

Ingredients:
2 pounds chicken breast and tighs, skinless
2 pounds pork cutlets, remove skin
2 cups of mild vinegar (or apple cider vinegar)
1 cup of dark soy sauce
1 tsp black peppercorn
1/4 tsp ground white pepper (fresly ground tastes better)
1/4 salt (or according to your preference)
1 can of coconut milk diluted with 1/2 cup water
1 can of pure coconut milk
1/2 cup of water
seasonings - aji or Mrs Dash
Lots of pounded fresh garlic for the marinade
3-4 pcs of bayleaf (tear up the dried leaves for more flavor)
1 tbsp toasted garlic chunks (available in supermarkets)

.



Directions:
Marinate the meat pieces in this mixture preferably overnight, or at least 2-3 hours before cooking.

Boil the mixture together with the meat in a stock pan.
Let boil for at leaast 5 minutes and slightly lower fire.
Turn the meat every now and then to have an even coating.
Add the 2nd can of coconut milk
Continue simmering until the sauce thickens with a curd-like consistency. This is called cooking by reduction.

Note: You may have to set aside the chicken pieces ahead as they tend to tenderize earlier than the pork cutlets, but return at least 5 minutes before you completely turn off the fire.

When serving - garnish w/ the toasted garlic chunks and sliced tomato on the side.

An Inspiring Message

I feel blessed having heard a special message from our guest speaker at the Parsippany Christian Church , where I regularly attend, yesterday on Father's Day.  For a while, i was deciding whether to go to this church or at the bigger church which I occasionally go to also.  Well, I made the right choice.

Our guest speaker was Mr. Charles (Chuck) Sackett who has very impressive credentials.I like his style of giving his message - it was just listening to a story - his choice of words were very down-to-earth--where one can relate. He happens to be the father-in-law of our assistant pastor, Scott Bates.

I distinctly remember a line from his message: When you can't see God's plan- trust His heart. Also, "be careful of what you pray for"...., plus a lot more...

I urge my contacts and dear readers to go to the church website: www.parsippanychristianchurch.org - and then listen to the July 18th service---and hear for yourself why the message is one I recommend.  Whether you are a father, a mother, a grandmother, etc.---or the son or daughter---this message will give you a lot of insights.

I googled Mr. Sackett and wished he had a church around my area---but did not find one.

 

Ginataang Santol --

Description:
I am a living proof that this dish will knock you out! When I tried it for the first time at a friend's house, I immediately tried it the following day. Luckily, the santol fruit was in season at that time. You will love this dish which is very Filipino!

Ingredients:
6-8 medium sized ripe santol fruit
1 chopped onion
2 tsps fresh chopped garlic
2 tbsps bagoong alamang (fermented shrimp paste)
Sili Leaves (fresh)
Pork belly (liempo) or shelled small shrimps
2 big cans of coconut milk (or 2 large coconuts)
2 large long green pepper (siling mahaba) - chopped
Little salt to taste
Seasoning - aji or Mrs. Dash
Consistency must be slighly thick only (not very thick)

Directions:
1. Peel the santol and remove the seeds
2. As the santol rind turns brownish immediately, chop the rind very very finely (tadtad as we say it in Filipino)
3. In a stock pot, saute the onion and garlic using very very
little oil
4. Add the pork belly (or shrimp) - or a combination of these 2
and allow the pork belly to be cooked fully
5. Add the 2nd coconut extract (if you are using fresh coconut) or add a little coconut milk diluted with water
6. Let it boil thoroughly and add the chopped santol rind
7. Then, add the bagoong and thoroughly mix together
8. Add the chopped green pepper
9. Add the remaining coconut milk - when it boils, lower fire
10. Lastly, add the sili leaves.

Note: This is the same recipe I use for Ginataang Sigarillas and if you choose to do this, remember to slice and chop the sigarillas.