Pansit Miki with Patola. This recipe is an adaptation of my Pansit Miki with Upo dish. Patola is a versatile vegetables that can be used on a lot of Pinoy dishes. I love using patola on my misua and lomi soup dishes. This is the first time that I tried cooking miki with patola and it did turn out very good. Cooking Pansit Miki with Patola is fairly easy, there are no special step, and it is
Monday, March 9, 2015
Saturday, March 7, 2015
Pakbet with Bagnet, Pinakbet Ilokano. Pinakbet or Pakbet to Ilokanos is totally different from the Tagalog Pinakbet. The Ilocano Pakbet that I grew up is made up of mostly native vegetable ingredients like ampalaya and eggplant they are smaller in size. Other ingredients that are used are patani seeds and sweet potato or kamote this will add some sweetness. Cabbage is also added when in season. Instead of the using bagoong alamang, the Ilocano Pakbet uses generous amount of bagoong na isda extracts which make the dish on the salty side.
Cooking method is also totally different, Tagalog Pinakbet usualy cook by sautéing the ingredients with garlic, onion and tomato where the vegetables are stir cooked, making sure that the vegetables are just cook or half cooked. While the Ilokano Pakbet the ingredients are arrange in layers in the cooking pan, where vegetables that cook quicker are placed on top. The vegetables are the simmered with the bagoong solution at low heat, this will steam cook the vegetables until they shrivel and wilted or kebbet in Ilocano.
Here the recipe of my Pakbet with Bagnet, Pinakbet Ilokano.
Ingredients:
1/4 kilo bagnet, cut into big cubes
4 small size ampalaya, seeded, quartered
4 small size eggplant, slit half
1 small head cabbage, quartered
2 small size sweet potato, kamote, quartered
1 bundle okra, trimmed
1 medium size onion, quartered
1 medium size tomato, quartered
2-3 thumb size ginger, sliced
1/2 cup bagoong na isda
3-4 green long chili
1/2 cup cooking oil
Cooking procedure:
In a sauce pan pour 2 cups of water and let boil. Add the bagoong diluted in 1 cup of warm water, pass thru a sieve to filter out the fish bones from the solution. Add in the ginger, reduce heat and simmer for 2 to 3 minutes and remove all scams that rises. Add in the cooking oil, kamote, and all the other vegetable ingredients. Leafy vegetables, onions and tomato on top. Cover and simmer at low heat for 15 to 20 minutes or until vegetables shrivel and wilted and liquid has reduced to half. Top with bagnet and cook for another 2 to 3 minutes. Serve hot with a lot of rice.
Check out our other pinakbet recipes;
Pinakbet, Overseas Pinoy Version
Pakbet Ilocano
Pinakbet
Red Sinigang na Maya-maya sa Miso. This is not new there are already similar recipe in the net. I just want to share our Pinoy version of the recipe. Sinigang sa Miso recipes are basically the same. The fish is first sautéed with garlic, onion, tomato and the main ingredient miso paste. In Metro Manila I have observed that there are at least 3 colors of miso paste that is from my favorite supermarket I am not too sure about the type of beans used. These are white, brown and yellow. In fact I have already made a post using the yellow miso paste, Sinigang na Panga ng Bariles Sa Miso. The broth color turned out to be really bright orange, I suspect it may be because of some food coloring used in the miso. But for our recipe today I used similar yellow miso paste and one small sachet of Pinoy style tomato sauce. The dish turned out great.
Here is the recipe of my version of Red Sinigang na Maya-maya sa Miso.
Ingredients:
1 large medium size whole maya-maya, sliced to serving pieces
1 medium size onion, quartered
2 medium size tomato, quartered
1 cup miso, yellow
1/4 head garlic, chopped
1 bundle kangkong, trimmed
2 bundle mustasa, stem trimmed
100 grams unripe sampalok, tamarind fruit
4-6 pcs. long green chili
1 packet 250 grams Filipino style tomato sauce
salt
cooking oil
Cooking procedure:
Ask the fish monger to slice/cut fish into serving pieces including the head. Wash fish thoroughly, drain and keep aside. In a saucepan, boil tamarind in 2 cups of water until soft, mash tamarind to extract juice and pulp. Set aside liquid, discard seeds and skin. In a large pot sauté garlic, miso, onion and tomato add in 8 to 10 cups of water and the tamarind juice, bring to a boil, and simmer for 3 to 5 minutes. Add in the tomato sauce, fish head and simmer for 8 to10 minutes or until fish head is just cooked. Season with salt to taste. Add in vegetables and siling haba, cook for another 2 to 3 minutes or until the vegetables are just cooked. Serve hot with patis, kalamansi and sili dipping sauce.
Friday, February 27, 2015
I made this card for a friend who likes skiing and snowboarding; I bought an A4 page which had circles in varying sizes of the same picture, but with a smaller circle showing only part of the picture each time. The idea is to layer these up with sticky pads to give a 3D effect. I mounted them on a piece of blue swirl backing paper which I thought gave the idea of snowboarding and the finishing touch was a 'happy birthday' label from the same set.
Saturday, February 14, 2015
This month's Food 'n' Flix is a lovely Disney film: Lady and the Tramp. It was chosen by Elizabeth at The Lawyer's Cookbook and is perfect for Valentine's day. I must have been quite young when I first saw this film and thought it was lovely, and was particularly taken by Lady (less a fan of the scruffy Tramp!) but I remember cringing when they kissed, in a 'boys are icky' sort of way!
But the scene where Lady and her beau eat the plate of spaghetti and meatballs, and find they are sucking up the same strand of pasta when their mouths meet in a kiss, is iconic. It's been parodied so many times but is actually very sweet. So I couldn't really make anything else for Food 'n' Flix!
I have made spaghetti and meatballs before so wanted to do something a bit different this time. I found a recipe in Slimming World magazine for oven-baked meatballs with cheese melted over the top, which was something I hadn't tried. I adapted the recipe, leaving out the courgette and aubergine as I don't like them.
To serve two, you need:
1 onion, finely chopped
250g lean beef mince
1 tsp dried oregano
1 garlic clove, crushed
salt, pepper
200g tin chopped tomatoes
1 tsp sweetener
200g passata
75ml vegetable stock
100g goat's cheese
pasta to serve
Preheat oven to 180C. In a large bowl mix half the onion, the mince, oregano, garlic and seasoning and roll into balls. In another bowl mix the tinned tomatoes, sweetener, passata and vegetable stock. Place the meatballs in an oven proof dish, pour over the tomato mixture and top with goat's cheese. Bake in the oven for 30-40 minutes depending on how big you've made your meatballs.
While the meatballs are cooking, boil the pasta according to pack instructions. Serve the meatballs and the sauce over the pasta. I used fusilli but for a true Lady and the Tramp experience you should of course use spaghetti!
As mentioned above I'm sending this to Food 'n' Flix.
Monday, January 26, 2015
I've been rushed off my feet at work and had unexpectedly busy weekend - on Saturday we drove from Surrey to Edinburgh and part of the way back as well! My boyfriend has been looking for a new car for a while and had an exact model in mind, but needed to find one with a low mileage and in his price range (second hand, but still a lot of money for a car). He also wanted to only buy one from an official dealership and eventually found what he was looking for - but the only place that had the right one was in Edinburgh! So I came home from work on Friday night to find he had put down a deposit and was planning to drive there the very next day!
We left at 4am to beat the traffic as it was a 7-hour drive, and made it to Edinburgh (including stopping for breakfast) at about midday. My boyfriend traded in his car, did all the paperwork and paid for the new one and we roared off home in a shiny new (well, second hand but new to us) Aston Martin. I'm really not a spontaneous person so can't quite believe we decided to do that on pretty much the spur of the moment and went all that way just for a day!
By the time we got home on Sunday afternoon - it would have been earlier but we stayed the night near Manchester then stopped at Bicester Village on the way back and my boyfriend bought me a nice little present, if the words Kate Spade mean anything to you - most of the weekend had gone. So the meal plan had gone out of the window but unfortunately so had the grocery shopping I planned to do this weekend! So instead I am going to make do with what we have in the freezer and pick up a couple of bits and pieces during the week then do a big shop next Saturday as we have friends visiting on Sunday.
So here's this week's plan
Monday
lunch: jacket potato with chicken (on the meal plan a couple of weeks ago but didn't have it). I want a hot lunch as I'm out in the evening at a talk about making money from your blog (I can dream!).
dinner: sandwich
Tuesday
lunch: tuna pasta, again as I'm out in the evening
dinner: sandwich as I'm at my cake decorating course
Wednesday
lunch: sandwich
dinner: BBQ chicken
Thursday
lunch: sandwich unless I have time on Weds night to make anything else, but it's going to be a busy week
dinner: my boyfriend is out at work drinks so I'll have salmon and veg
Friday
lunch: sandwich
dinner: out for a friend's birthday
Saturday
lunch: bacon sandwich for him, Quorn sausage sandwich for me
dinner: Slimming World fish and chips for me, sausage in batter and chips for him (on the meal plan for the past 2 weeks but still haven't made it yet!)
Sunday
lunch: friends visiting so I'm going to make Persian roast chicken with walnut pomegranate sauce followed by Nigella's ice cream cake
dinner: something light eg beans on toast
Saturday, January 24, 2015
These goats cheese parcels are delicious and easy to make. We had them as our starter on Christmas day but they would also be a nice idea if you were cooking a romantic Valentine's day meal perhaps. The recipe came from the AllRecipes website and you can find the full recipe by clicking on the link.
Preparing the red onion filling:
Lay out the red onion filling and a slice of goat's cheese on some oiled filo pastry
Gather up like a parcel and secure with a piece of spring onion
Ready to go in the oven
Lovely golden brown, our starter for Christmas dinner
When you cut into the parcels, the goat's cheese is beautifully soft and slowly oozes out. The red onion is a sweet but tangy contrast that works perfectly - I really enjoyed these and am sure you will too!
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