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)

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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.
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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.