Yesterday, we had our twice a month visit to the wet market. Sometimes I let Josef choose which kind of fish to buy. Usually, he likes milkfish (our local bangus) which could be cooked grilled, sinigang, daing, relleno or even as main ingredient in spring rolls. When he saw a small pagi being cleaned and sliced by our favorite vendor, he requested that we buy a kilo and cook it in coconut cream with lots of chili, his favorite. You have to boil it first with ginger, onions and a little salt then dice it when it is cooked. We discard the water when it is done.
I’ve never been good at taking photos of food but this is how it looks, a yummy dish of pagi sa gata. I have a recipe of this in an earlier post. All you need would be lots of chilis, diced onion and ginger, salt to taste and fresh coconut cream.
Pagi is I think is stingray in English.
Pagi sa Gata
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Posted in food, gardens, home garden, life, tagged Ampalaya frittata, bonito ampalaya, family life, garden veggies, life, Philippine recipes on August 18, 2013|
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What a lazy, lazy Sunday! I braved the drizzle early this morning to attend the 5am mass at Our Lady of Light Parish in our town. Since my son works on Sundays, I usually wake up early too and we left the house together. I don’t normally go to mass this early but mom can’t make it (she’s not feeling well yet) and opted to hear mass on TV. Despite the rain (and the cold), the church was full. I dropped by the nearby wet market on my way home and bought Saba bananas. Catching fresh produce early, how nice!
I am sure most of you don’t eat ampalaya or bitter melon for the simple reason that yes, it tastes bitter. Most of us know too that it is a healthy vegetable that has now been proven to be an effective herbal medicine for many aliments. I won’t go into details as to its rich nutrients but I want to share with you another experiment that I did in the kitchen. A friend was supposed to come over yesterday to get some but didn’t show up so I have to harvest more than a kilo of ampalaya this morning and cooked some for lunch. This is the bonito variety, a hybrid and every three days, I make a harvest. There are so many ways to cook ampalaya, you can make ampalaya con carne, pinakbet, mixed with eggs, fresh ampalaya salad or you can mix it with some other vegetables like monggo, the possibilities are endless. Anyway, sauteing it but presenting it differently made mom think that it is a small plate of pizza. Can you imagine? I was laughing when I put a slice on her plate and she tasted the mild flavor of bitterness there. Mom sometimes could be funny
That’s right, I call it ampalaya frittata. As we all know frittata is an egg-based recipe that you can cook on top of a stove or bake in an oven. It’s perfect for any vegetable or meat that you happen to have around. I put cheese in it for that extra flavor and mom likes it. Paired with some left-over longganisa (our local version of sausage), it’s a perfect lunch on a rainy Sunday.
It’s that kind of rain that would make you want to go back to bed and just idle your time reading or listening to some old music that they usually play on the radio during Sundays. Life is simple. And it feels good.
Gosh, the rain hasn’t let up. It’s a downpour. I hope it won’t last long to create flash floods.
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Posted in food, Philippine cuisine, Philippines, photography, recipes, tagged food, Okoy, Philippine recipes, Philippines, photography, recipes on April 26, 2013|
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Okoy or Ukoy is a traditional Filipino dish. It is usually made of different ingredients common of which is shrimp or vegetables. It is the way that it is cooked that makes a little difference. It is usually eaten as a side dish or appetizer.
4 or 5 cups of fresh squash, cut into strips
1 medium size onion, diced
1 beaten egg
batter of cornstarch or flour to coat the squash
wanton or molo wrapper
dash of salt to taste
dash of fine ground pepper
oil for frying
Cut the squash into thin, small strips, add a dash of salt and pepper then add diced onion. Set aside.Make the batter mixture, add one beaten egg.Coat the squash with the batter and put on top of each molo wrapper. Fry in hot oil, reduce heat while frying. You could add small shrimp on top but it is optional. The molo wrapper also serve as a binder and it makes the okoy crispy.
Serve hot with your favorite dish.
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Posted in food, guilty pleasures, photography, recipes, tagged cooking, food, kitchen experiments, merienda, Mini puto pao, Philippine recipes, photography, puto, yummy snacks on January 23, 2013|
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Puto is simply steamed rice cake which is prepared using a round mold or muffin cups or several small plastic molds, whichever suits you is okay. There are varied ways to make puto one of which is puto pao – it’s a puto recipe with filling. I used a puto mix here so it is pretty easy to prepare it.
200 g White King Puto Mix
1 cup water
1/2 cup sugar
5 tsp. cooking oil
1 can corned beef (I used the Delimondo brand)
Cook corned beef until it is dry. Set aside.
Boil water in a steamer and grease puto molder. Since I used the smallest puto molds, there was no need to grease them since the mixture comes off easily once it’s done.
Combine puto mix and water until well blended. Add sugar gradually and mix. Gradually add cooking oil and continue mixing until smooth.
Pour batter up to 1/4 of the puto molder, add a half teaspoon of corned beef then continue pouring the batter until the molder is 3/4 full. You can put cheese strips before steaming but this is optional and since you are preparing bite-size puto pao, it becomes salty if you put too much cheese so a thin strip will do. Put a clean cloth between the steamer and the cover so water won’t mix with the puto while cooking.
Arrange puto molders inside steamer and steam for about 25 to 30 minutes or until the surface is shiny and bounces back when pressed.
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Posted in Awaiting Christmas 2012, cheese puffs, family life, food, guilty pleasures, Philippine cuisine, photography, recipes, what's cooking?, tagged baking, cheese puffs, desserts, family life, finger food, food, Philippine recipes, photography, recipes on December 17, 2012|
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The whole morning, I searched the net for some menu/recipe to prepare for Noche Buena. I told my son that I won’t make embutido nor siomai this year. It is always part of our Christmas tradition to have them on the table, but it would be nice to have other recipes for a change. Nor would I prepare fruit salad,( it’s not really a favorite for us except for mom). I prefer fresh fruits sliced into bites or just eaten without any heavy cream or syrup, besides, canned varieties of fruits are not that healthy. My son said that I should at least serve fried chicken (his all-time favorite), lechong kawali and Filipino style pasta (in his dictionary, that means something sweet). I prefer Italian, I like pesto, he doesn’t so I guess we have to compromise. Would love to try carbonara and lemon chicken or maybe stir fry tenderloin in pineapple sauce. I came across this site featuring mostly Filipino food complete with video and I saw this simple recipe on making cheese puffs. It looked so yummy so I searched the cupboard if I had ingredients to make some and I came up with this.
And here’s how it’s done. It came out yummy, I was surprised because the ingredients were so simple and was quite easy to prepare. The good thing about it is, it has no sugar, just perfect finger food for a hot cup of coffee or green tea. I was able to make ten pieces out of the recipe.
I wonder if I could mix some nuts to have that crunchy feel, will definitely try it on the next batch that I will make. Have some, they’re still hot from the oven.
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