A Kare-kare First

A relative went to the market yesterday and mistakenly bought 2 kilos of tripe.  Yes, you read it right.  TWO KILOS.  I was like, what the heck are we going to do with this much tripe?!

So, I made some lugaw and after the guilty relative pressure cooked the tripe, I added some to the congee.  We had the lugaw for breakfast and then breakfast the following day.  But we still had a lot of tripe left.  Then it hit me. Why not make kare-kare?  I never made kare-kare though so I was a bit apprehensive.  I checked out some recipes and they didn't seem too bad since the longest part of making kare-kare was softening the meat and tripe.  So I told myself: "it's time to make kare-kare."

I decided to use kare-kare mix to lessen the chance of botching up the most important part of the dish.  Here's what I did:

1. Soften the meats (oxtail, tripe, etc).  My relative did this for me.  Using a pressure cooker saves a whole lot of time and gas.  Keep the broth.  You'll use it later.

2. Pre-cook the vegetables (sitaw, eggplant and pechay - in that order.  I forgot to buy banana blossom.) My mother-in-law makes kare-kare.  More often than not, the eggplant is still hard come serving time.  I didn't want that to happen to my kare-kare.   I saw in a website that pre-cooking the vegetables was advisable and I thought that was a good idea.  It's best to pre-cook the vegetables in the broth that was used to soften the meat to make them flavorful. I simply half-cooked the veggies which only took a few minutes.  Set aside.

3. In a saucepan, saute chopped garlic and then some sliced onions in some oil. Add the softened meats and stir-fry for a few minutes.  Dissolve 1 pack kare-kare mix in 1 cup broth and add to the pan.  I then added another cup of broth to make sure the sauce won't dry up after it thickens.  I added one beef cube and let the sauce simmer.

4.  After a few minutes, I added 2 tbsp peanut butter because I simply love the smell and peanut-ty taste of kare-kare.  I added the vegetables and let it simmer for a few minutes.

5. All done!  Serve with yummy bagoong and rice!

Easy, right?  I never thought that it would be that easy!  Again, the toughest part of preparing kare-kare is softening the meats.  After that, it's all good.  Now I wonder why I was so afraid to make kare-kare before!  

YOUNG CHEFS COOKING CAMP

Today was Nikki’s second day at Cooking Camp.  We first discovered about this last week when we were shopping at SM Sucat with my mom and dad.  I showed Nikki the poster and he seemed pretty excited.  Joining was fairly easy (and cheap) so I thought, why not?  It would be another great experience for him.  To join the 3-day event, all we had to do was to show a single-purchase receipt worth P2500 and above from SM hypermart. My mom did her grocery-shopping there so I asked for her receipt for this purpose. I then had to fill out an application form and pay P240 for the ingredients used (it was P80 per day).  The kids get free toques and aprons.  

Yesterday, Nikki made Yummy Pasta and Adobo Pasta.  He was shy at first because there were 5 of them in the group but they were good kids and he spoke to them eventually. I liked that he tried to chat with them despite knowing little Tagalog. I feel that his self-confidence is growing and that is always good in my book. 

Today, they made brownies and pancakes.  Simple, I know but there were young kids there so I suppose it was okay to mix easy with more challenging recipes.  Besides, the kids had fun trying to crack the eggs (some eggshells fell into the mixing bowl and they had to retrieve them) and flip the pancakes.  Some of the other kids (in the other groups) burned their pancakes and had to do them again.  You’d think making pancakes is easy but when you’re a kid and have to do it the first time and do everything yourself, it’s far from easy.  Nikki’s group did great! They had browner-than-usual pancakes but not blackened like the pancakes from other groups.  So, all in all, it was a success.  Not to mention that Nikki won a utility bag in the raffle so that was a perfect end to the day.  Tomorrow is Main Course Galore and I’m sure it will be more exciting!  Can’t wait! 

MY JAPAN: PEPPER LUNCH

I love eating here. It's a good thing we have a Pepper Lunch resto here in Manila. When Ruther came home last December, I asked him to take me there. Really miss this...

NOODLES

colorful...

BREAKFAST

I took this photo using my brother-in-law's cam. :D

MARANG

Yummy fruit! :)

YUMMY DURIAN

Yay! We have gotten around to eating the fruit these past days and I'm really happy it's available this early in the year. I don't care what some people say about this fruit. I don't care if some find it smelly or revolting. I don't care if some people can't stand it. I love it and my family loves it. I've been eating it all my life and I don't think I'm going to get fed up of it. The last time I was in Zamboanga I didn't get a chance to eat durian so I'm quite happy that it's now being sold around the city. Yay!

.....

I've been researching the 'net for places of interest and accommodations around Dipolog and Dapitan Cities for our upcoming roadtrip. We were initially planning a trip to Camiguin, an island in Northern Mindanao (we're in Western Mindanao) but aside from costing a lot to get there by bus, we would need another 2-hr. bus ride when we get to Cagayan de Oro and then take another 2-hr. ferry ride to Camiguin. Just thinking about it already exhausts me. And my mom agreed that that would be too expensive, too tiring and just too bothersome. So now we're planning to visit the not-too-far-away citites of Dipolog and Dapitan. I'm actually excited to get there. Aside from this being my first Mindanao road trip, the last time I was in those cities was when I was in high school. So yeah, I'm excited to see the places and to take thousands of photos. I hope I won't run out of SD cards! :)

.....

I've been reading No Place Like Home by Mary Higgins Clark and although I really love her books, I've been too preoccupied by many things to really appreciate the story. I know, I suck. But well I can't help being worried about things and I can't help thinking about things that affect me, my family and our future. Anyway, I'm halfway through the book and if I concentrate hard enough and push all other thoughts from my head, the story is quite riveting. So I plan to finish the book before the week is over then get around to doing all those other things that's been bothering me for the past days.

Sigh.

COOKING AND A MOVIE

The other day, Nikki made his own french fries. I only wanted it to be an introduction to peeling and slicing vegetables but he really enjoyed the activity. Of course I was apprehensive because he was actually using a real kitchen knife. I was reminding him like every 5 minutes to be careful and to watch his fingers. I taught him how to peel away from him instead of towards him and he had a bit of difficulty but he managed. Then I taught him how to remove the “eyes”. He loved that! I sliced the potatoes and he julienned them. Of course, I had to fry them because I didn’t want him to be traumatized by the hot oil. He enjoyed his french fries a lot and wanted to make more the next day. But surprisingly, Ethan wanted to make HIS own french fries (I told Nikki that Ethan should have a turn as well). I was about to make dinner when Ethan grabbed a potato and asked for french fries. He actually wanted to be like "Cooking Mama" a game in their Nintendo DS that involves cooking. He got the potato peeler and with my help he peeled away like a hurricane. Potato peelings flew everywhere! I was surprised at his speed (so it was a good thing I was holding on to the potato instead of him) because Nikki was very careful with his peeling process. Anyway, Ethan didn’t have the patience to remove the “eyes” so I did that for him. Like Nikki, I sliced the potatoes initially and let him slice them julienne-style. His fries were a little fatter than Nikki’s but he did have a lot of fun making them. However, I think he enjoyed his peeling and slicing so much he didn’t want to share the fries with Nikki. Nikki was of course irritated at that (he gave Ethan some of his fries the day before) but I managed to convince Ethan to share and he gave his Kuya a bit. Just a wee bit. But at least he shared, right?

Now that I’ve seen how interested they are with slicing vegetables, I’m thinking of other food-related activities for them. Hopefully, the interest stays until they learn how to actually cook a delicious meal by themselves.

.....

Ruther and I watched Journey to the Center of the Earth a few days ago. It was a nice surprise. Although I have to admit that I have yet to read the book (I'm looking forward to that actually), I thought that it was going to be a lot similar to the Hallmark version (I love Hallmark movies!). Anyway, as we continued watching, I realized that it was really different and was a story all its own. It was a really nice family movie and I like Josh Hutcherson (Sean in the movie). I saw him in Zathura and I think he's a cool kid. Anyway, I liked the story and the characters were interesting enough to make me watch the entire thing to the end. Although in truth, I thought that it was a bit short. Well I suppose after watching the Hallmark version I expected more things to happen in the movie but then again, we're talking about millions of dollars here so I'll just leave it at that. I enjoyed the flick, I was transported to a wonderful fantastic (okay scary too) world and it was entertaining. So I'm happy. :)

LONGGANISA

This is a longganisa recipe from pinoycook.net. Keeping it here for easy access. :)

SKINLESS LONGGANISA

Ingredients :

500 g. of ground lean pork
3 tbsps. of finely minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6″ x 6″ in size

How to :

Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.

Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels. Serve with fried eggs and garlic fried rice.

STILL NO STOVE

Well, Ruther's officemate, Yuko-san came over yesterday and checked the stove. Both hot plates are definitely problematic. She said she'll have maintenance come over to have it fixed. Just not sure when though. But I'm not worried. The boys and I have come up with a lot of creative ways in preparing our meals. We still have the rice cooker, the oven toaster and the microwave oven at least. We could prepare a lot of meals there. So yesterday, I researched some recipes especially made for the microwave oven and there were some good ones. I will share some of them here. :)

(http://www.sachikocooking.com/english/en0009.htm)
Baked Potatoes

4 servings
cooking time: 15 minutes

4 potatoes (1 1/2 lb.), washed
1/4 teaspoon salt
1/2 cup Mozzarella cheese, shredded

1. Puncture the potato skin with a fork 3 times to prevent it from bursting.
2. Place a bacon rack on the turn table. Arrange the potatoes on the bacon rack, opposite each other leaving the center empty. (There is no need for a cover. The potato skin is a natural wrap.)
3. Cook on HIGH (1200W) for 7 – 8 minutes or until a fork penetrates easily.
4. Cut a cross on top and pinch both ends toward each other to open the potato. Sprinkle with salt and place the cheese on the opening. Cook another minute or until the cheese melts.


Steamed Prawn with Chinese Wine
A low calorie and delicious hors d'oeuvre

4 servings
cooking time: 5 minutes

1/2 pound frozen unshelled shrimp (about a dozen)
2 tablespoons Chinese wine
4 thin slices unpeeled gingerroot
<>
1 sprig cilantro

1. Semi-defrost the shrimp in a bowl of cold water. The shrimp will turn dark if exposed to air. Dry the shrimp on paper towels. Cut the shells down the back with sharp kitchen scissors and de-vein.
2. Arrange the shrimp in a circle on the edge of a microwave-safe plate, with the tail-ends pointing to the center. Place the ginger slices in the center of the plate and sprinkle wine over all. Cover with a microwave lid.
3. Cook on HIGH(1200W) for 1 1/2 to 2 minutes. Turn off the microwave when the shrimp begins to crackle. Garnish with a sprig of cilantro and serve.


Donburi Chicken, Egg & Oyako Sauce
Rice bowl dish with chicken and eggs

4 servings
cooking time: 20 minutes

4 cups warm steamed rice
1 pound chicken breast, skinless, boneless and cut into 2-inch strips
2 cups onion, sliced in 1/2 inch chunks
1 1/2 cups carrots, cut in half moon shapes
1 cup mushroom, sliced in half
2 cups watercress sprigs, cut 1 inch long
4 eggs, beaten
<>
1/4 cup soy sauce
1/4 cup sugar
1 tablespoon white wine

1. Mix the ingredients in a 3-quart casserole, and stir until the sugar dissolves.
2. Add the onion, carrots, and mushrooms and place the chicken slices on top. Spoon the Oyako Sauce over the vegetables and chicken.
3. Cover with a vented microwave lid.* Cook on HIGH (1200W) for 9 - 10 minutes.
4. When the chicken is cooked, pour the beaten eggs over the top and cover.
5. Cook on HIGH (1200W) for another 2 - 3 minutes or until the eggs are done.
6. Take the casserole out and add the watercress. In serving bowls, spoon in the rice and spoon the Oyako mix on top.


Fried Rice Donburi with Shrimp, Tomatoes, and Corned Beef
Healthy fried rice with minimum use of oil

4 servings
cooking time: 20 minutes

4 cups steamed rice
1 can (12 oz.) corned beef, cut into 8 pieces (1/2 inch wide)
16 shrimp, shelled and de-veined
2 cups tomatoes, cored and coarsely diced
1/2 cup green peas, canned
1 cup leek, cut 1/3 inches long

4 cups steamed rice
1 can (12 oz.) corned beef, cut into 8 pieces (1/2 inch wide)
16 shrimp, shelled and de-veined
2 cups tomatoes, cored and coarsely diced
1/2 cup green peas, canned
1 cup leek, cut 1/3 inches long

<>
1/8 teaspoon pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon olive oil
1 tablespoon water

1. Combine the ingredients and mix with the steamed rice.
2. Divide the rice equally into 4, 1-pint casseroles or small bowls.
3. Place the corned beef, shrimp, tomatoes, green peas, and leek on top.
4. Place the bowls on the turn table, leaving the middle empty and cover with a vented microwave lid. Cook on HIGH (1200W) for 10 – 12 minutes.

WATERMELONS

I've always been amazed at the ingenuity of the Japanese but when I saw these watermelons, I was really blown away.


A watermelon in the shape of a pyramid. The price on the tag is Y50,000 (approx. US$469). Wow.



A trapezoid-looking watermelon and a cube-shaped one.




A really yellow watermelon, and 2 heart-shaped ones. Question is, is anyone going to buy these watermelons before they ripen and rot?

COLESLAW

This is my recipe but I adjust the ingredients according to taste and preference.

shredded cabbage
julienned or grated carrots
minced onions
julienned apple slices
grated cheese
pepper
mayonnaise
sugar

Mix all the ingredients well. Season according to taste. Chill before serving.

REFRESHING

Colorful and delectable. Took this photo while walking the streets of Yokohama.

RAMEN

Itadakimasu! Really missed this... Yummy!

INIHAW NA PUSIT (GRILLED SQUID)

1 kilo squid
1/2 cup honey
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup vinegar
1/2 head garlic (minced)
1/2 tablespoon ginger (minced)
1 teaspoon hot chili pepper (minced)
2 teaspoons salt

Wash and clean squid well.Take out the black ink. Take out the skin and film. In a bowl, mix all the ingredients and marinate the squid for 1 hour.Grill squid for about 4 minutes on each side.Heat remaining marinade mixture for sauce. Serve with sauce.

PEPPER STEAK STIR-FRY

beef.betterrecipes.com

1 large piece of sirloin steak
1 large onion
1 large green pepper
Sliced fresh mushrooms
Fresh garlic
1 8 oz can of tomato sauce
Worcestershire Sauce
Salt
Pepper
Sugar

Slice steak into thin strips. Saute in olive oil and add fresh garlic. Add pepper, onion and mushrooms and saute for 10 minutes. Add tomato sauce, 3 drops of Worcestershire sauce and a pinch of sugar. Salt & pepper to taste, cover and simmer on low for 20 minutes. Serve over white rice.
Number of servings: 4

"GROWN UP" GRILLED CHEESE SANDWICH

from foodnetwork.com

1 loaf Italian bread such as ciabatta
1 pound Teleme or Brie cheese
1 pound sliced smoked ham (applewood if available)
Butter
3 to 4 tablespoons Dijon mustard
1 cup roasted red peppers

Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.
Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.
Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

ASIAN BEEF WITH SNOW PEAS

from family.go.com

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

4 servings

MAC AND CHEESE

from cookinglight.com

Stove-Top Macaroni and Cheese with Roasted Tomatoes

3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper object
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk

Preheat oven to 375°.
Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.
While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.
Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

8 servings

HERO SANDWICH

from recipezaar.com

1 cup mayonnaise
2 tablespoons red wine vinegar
2 teaspoons dried Italian seasoning
1 dash garlic powder
4 drops Tabasco sauce
1 sesame baguette, split
1 lb assorted deli turkey or deli roast beef or deli ham
sliced swiss cheese
softened butter
1 tablespoon honey dijon mustard
lettuce leaves
thinly-sliced pickles
sliced pimento stuffed olives
sliced tomatoes

Combine mayonnaise, vinegar, Italian seasoning, garlic powder and Tabasco.
Butter baguette- this acts as a seal to prevent the sandwich from getting soggy, and it tastes good too.
Spread with mustard.
Layer deli meats, cheese, lettuce, pickles, olives and tomatoes.
Season tomatoes lightly with salt and freshly ground pepper.
Spread mayonnaise over.
Cut baguette into 6 sandwiches, on the diagonal.