Posted in family life, food, Philippine cuisine, photography, tagged family life, Filipino Cuisine, food, more experiment in the kitchen, photography, skinless longanisa on March 14, 2016 |
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I am afraid I haven’t been as active posting as much as I like this month. All I have are two blog posts. And it’s the middle of March.
It’s been a while since I blogged about our kitchen experiments at home. Lately I found a simple recipe on how to make skinless longanisa, it’s just sausage to you dear readers. Yesterday was market day so I asked Josef if he could help me make it. I didn’t expect it was so yummy and I would like to make some more after Holy Week when we are back to the usual fare having meat in our meals. Next week would be a meatless week for us. Josef did it without my help. Tried it this morning for breakfast.
The good thing about it is that there are no artificial preservatives. Here are the simple ingredients culled from Panlasang Pinoy recipes. You would need the following:
1/2 kl. Pork
12 cloves garlic, minced
2 tablespoons all purpose flour
3 tablespoons brown sugar
4 teaspoons vinegar
2 tablespoons soy sauce
1 teaspoon ground pepper
1/2 teaspoon salt
Mix them well, form into 4-inch long sausage. Refrigerate for a while before frying. Makes 16 pieces longanisa.
The garlicky flavor tastes so good.
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Nate is such a funny guy. He was so happy seeing all those gifts that he had to open last Christmas eve and was very excited to taste the simple spread we prepared for our Noche Buena. Nothing fancy but just a simple meal shared with the family. It was a ‘Special Day’ after all.
Reminiscing Christmas Eve 2015.
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Posted in baking, family life, food, guilty pleasures, I love Sundays, photography, tagged baking, banana bread, banana bread recipe, fluffy and light banana bread, food, I love Sundays, kitchen adventures, photography, simple joys on September 20, 2015 |
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I love Sundays.
I came home from an early morning mass and thought of trying a banana bread recipe which I copied several days ago. I found this site . It’s a Japanese array of cuisines and desserts where I found several recipes using pancake mix. They had me at “sugar-free”. I love it.
You could try this, here’s how.
150 grams Pancake mix
3 ripe bananas
50 ml milk
Use a fork to mash the banana until creamy. Add the egg and mix thoroughly with a wire whisk. Stir in the milk.
Add the pancake mix and roughly mix it with a spatula. Lightly grease the cake pan with a little oil or butter then pour in the batter. Bake for 40 minutes at 180 °C.
That simple, I adjusted the amount of ingredients though using 4 ripe bananas, 200 grams pancake mix and 100 ml evaporated milk. It turned out like this, a yummy sugar-free banana bread.
Have a blessed Sunday everyone!
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I am excited.
Over a month a go, I blogged about mushroom growing when Nissa brought me an oyster mushroom fruiting bag which was a gift from a relative in Amadeo, Cavite. I waited about two weeks before finally opening the bag and religiously followed the instructions attached there – spraying water three times a day, putting it in a place that has moisture so it won’t dry out and waiting for the pins to come out. She said that they harvested theirs in two weeks while I got so frustrated when three weeks passed and it won’t bear those nice oyster mushrooms that I’ve been waiting for.
I was about to spray it again early this morning when I noticed these small grayish growth at the sides of the bag. Kevin was so specific in his instructions that I stop watering when I see those pins because in two days, they would have grown big enough for harvest. Since I was just excited to see them grow, I looked at the bag again a few minutes ago. Gosh, I was smiling like crazy when I saw these and they are just in one portion of the fruiting bag, there are more small ones at the center and at the other side.
a closer look….
Maybe, I could harvest these over the weekend. Now, my big problem is, how to cook them while still fresh aside of course from experimenting on the mushroom burger which we often order at the Mushroom Burger House In Tagaytay City every time we go there.
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Posted in city gardening, flowers and blooms, food, fruits, home garden, life, tagged Amazon lily, family life, flowers and blooms, food, gardenia, home garden, Jackfruit, journeys, photography, summer fruits in the Philippines on April 20, 2015 |
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It was a busy weekend but days before that I was so lazy even to go out because of the summer heat. I finished three books in one week.
Fancy an early morning breathing in the heavenly fragrance of Gardenia and Amazon Lily flowers mixed with the lemony scent of Calamansi (Philippine lime) flower buds. It’s a perfect excuse to stay in the garden for a while. My Gardenia shrub is flowering again, a bit early for the month of May when it shows its blooms almost in every tip of the branches. I didn’t know that Gardenia symbolizes love, harmony and grace and it was named after Dr. Alexander Garden, an American botanist, until now. I just love Gardenia and when it is in bloom , I always take shots of the lovely white flowers. Our two Calamansi trees are on their flowering stage too but the fruits are there all year-long.
Finally, one of our jackfruits was ready for harvest. I was as excited as Josef when we finally harvested it the other day and this morning, I sliced it with a sharp knife and separated the pulp from the rind. Josef just wants it fresh and cold from the ref. One can cook it as “langka preserve” or marmalade, the way you cook other fruits in season.
The young green one is cooked as a yummy vegetable dish, either sautéed in pork or cooked in coconut cream with lots of chilis. Try it, it is best served a little hot and spicy.
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There is really no contest between the two. I love both and this is actually another experiment because it was the first time I used chicken as the main ingredient instead of ground pork. I haven’t baked anything in a while, desserts or recipes. I am not really that too busy but the last few days have been so stressful that I have to think of a way to relax and cooking relaxes me. One morning while we were having breakfast, Josef and I discussed about what we used to prepare on the table and I told him, let’s prepare something for mom that she would surely like. My mom is turning 86 in a few days and she’s talking of going home to the province before the month ends. I told her to wait for her birthday here. There is no reasoning with our old folks once they decide on something. She just told me yesterday to call my brother so he could fetch her. One thing I like about her is that she is always appreciative of what I cook. When she is not familiar with it, she watches me prepare the ingredients and asks questions. We’ve been on mostly fish and vegetables since the season of Lent started and Fridays are totally “no-meat days”. Sourcing what is available in our pantry, here it is, a yummy chicken shepherd’s pie. It always tastes good with panini bread, just plain grilled slices.
Mom loves the melted cheese and mashed potato on top. Baked it just to melt the cheese.
Never been good at taking pictures of food. One more try, that is…
P. S. And here’s the recipe,as promised Ren. You would need the following:
1 whole deboned chicken breast, boiled and cut into bite-size pieces
2 boiled potatoes
1/2 stick butter
dash of pepper
white onion, diced but it is better to cut it into small cubes
1 large carrot
1 cup of green peas
1 small can of Campbell Cream of Mushroom
Mash the potato with 1/2 stick butter, set aside. Saute onion, carrots, green peas and chicken then add in the can of mushroom last. Don’t put salt because the saltiness of the cream is good enough. Put in a baking dish, top with the mashed potato then grated cheese. A friend suggested that you can add bread crumbs to the cheese to make it crunchy to the bite (it’s up to you). Bake for 30 minutes covered in aluminum foil or until the cheese melts. Serve hot with your favorite bread. I used the regular American loaf bread pressed on a Panini maker.
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