COMFORT FOOD: Microwaved POTATO-BACON-CORN Chowder

When I come home from work (night out with friends are now a rarity) on a Saturday night, I instantly feel lethargic. It could be that conscious thinking that the week is almost over, a week of “hard” labor; and that I really need and deserve something really lavish to relieve me. But if I can’t find my masseur or have my mani/pedi, that can only mean I’m in dire need of some comfort food. That, for me can just mean 2 things, something sweet or something warm, yummy and filling; AND something really really FAST to make; since I can’t wait to get to bed.

Tonight is one of those Saturdays, plus the fact that I am a sea away from my husband. It could have just been officially a forlorn night, but I didn't let it be. I have made myself some treat that instantly made me feel coddled; and that when I drift to my dreams tonight, there will be a smile on my face.

I made some chowder with almost all of my favorite ingredients. For who doesn’t love bacon, corn and baked (which really means microwaved! super easy and fast!) potatoes? =)

Ingredients: (good for 4 servings)

1 clove garlic, minced

1 small onion, chopped

2 large potatoes

3 cups chicken stock (I placed 2 chicken broth cubes to 3 cups of water)

4 strips of bacon, chopped

1 tetra pack (1 cup) of All purpose cream

generous dash of basil

1 can of cream of corn (425 g)

salt and pepper to taste

a tbsp of cornstarch (or 2 tbsp flour)

a handful of shredded cheddar cheese

Directions:

Clean or scrub the potato; prick several times using fork and place on a microwaveable plate. Cook on High for 5 minutes; turn over to cook the other side for another 5 minutes. Slice into cubes and set aside.

*Yes, I intentionally left it with skin on, they say it has more vitamins. =)

In a stock pan, put chopped bacon strips and let it cook in its own oil. When cooked to desired crispness, set aside and leave about a tbsp of its drippings to the pan.

Saute the garlic and onion to the pan until fragrant; then add in the chicken stock. Season with dried basil and salt and pepper.

Then, add the microwaved potatoes, All purpose cream and cream of corn. Bring to a boil then simmer for 5 minutes.

While simmering, bring back to the pan the crisp bacon, and leave some for garnish.

Simmer for a couple of minutes. If you want your chowder to be a little thicker, get some soup to a small bowl and dissolve in it 1 tbsp of cornstarch (or 2 tbsp of flour). Incorporate it back to the pan.

Simmer for another 3 minutes until thick.

Transfer to a serving bowl and garnish it with more bacon and a handful of shredded cheddar.

This is so easy, it will take you about less than 30 minutes to make this.

Now, dig in. Burp. Leave the dishes and do it the next day. Brush your teeth and tuck into your blankets. Smile. Sleep. Have a gooooooooood night! =)

Happy Eating! =)

Korean food: BULGOGI and a Filipino-Korean fusion side dish: APPLE-PEAR-CHIVE SALAD with SWEET KIMCHI and BAGOONG DRESSING

During my early college days, I discovered my fondness for the Korean culture. It all started with my fascination with the now defunct Korean comedy series: New Nonstop. I remember to watch it regularly in Arirang. It was then followed by my obsession with numerous Korean melodramas and movies. I had even learned to understand and poorly speak their basic language (hanggul) because of this.

While watching their films and dramas, I can’t help but fall in love more with South Korea. Their locations are always a lovely sight, may it be the cherry blossoms during spring or the orange hues of autumn. Plus, the way they present their food is always enticing. I can’t help but marvel on those black noodles that they eagerly relish, or that rolled kimbap and spicy rice cakes (ddeokbokkie) that they regularly savor in the streets. And, who doesn’t know Kimchi??? And so, I had told myself that one day I must come and visit S.Korea, to experience all those things that I have been rapt about.

While waiting for that chance, I along with my other friends addicted too, to the Kpop culture, settled to what we can experience here. We used to frequent this non-assuming Korean Barbecue place in Malate, near Harrison Plaza. That is where I had my first samgyeupsal and had my first shot of soju. I wasn’t disappointed. The flavors of the food are fresh and new to me which excited my palate.

A few years later, I grew up, got busy with my dental practice and got married. But that dream of experiencing S.Korea particularly Seoul had always been there. Luckily, I finally had the chance to fulfill that when my husband and I had gone to Seoul, winter of 2010 for our honeymoon. And boy was I not dissatisfied. Seoul, (pardon the pun) truly touched my soul. Even if it was freezing, the people we met during our travel were warm people who offered us help without us asking them to. Aside from the great people that we encountered, the food was phenomenal. It was nothing compared to the Korean foods I had here in our country. Those were some authentic Korean cuisine at its finest, and yes, even the ones we just had in the streets.  The kimchis, barbecues, rice cakes, mandus, pancakes, etc were all to die for.

I may have outgrown now the Korean drama marathons that I used to enjoy until the wee hours of the morning, but I don’t believe I will outgrow my love for their food. Thankfully, I also found Maangchi while searching for Korean food recipes that we enjoyed while we were in Seoul. I became one of her million fans quickly, her website is so detailed, with matching cooking videos that even amateur cooks like me can easily follow. It is because of her that I now make Kimchi on a weekly basis, can now cook Korean dishes any time I please, and maybe loved a little bit more by my husband. So expect, from time to time that I will be posting Korean food recipes that I adapted from her or create a fusion of Korean and Filipino dishes.

For my first post on Korean food, I will show you how to make Bulgogi, since my brother in law had been requesting me to teach him how to do it. Along with the bulgogi recipe from Maangchi, I will be making a side salad that is packed with both flavors of Korea and the Philippines. It is an APPLE-PEAR-CHIVE salad made with a SWEET KIMCHI dressing that I have formulated to also satisfy some Pinoy appetites. The addition of sautéed shrimp paste (gisang bagoong) makes this salad somehow similar to our enseladang mangga.

Let’s start with making the Bulgogi: (Maangchi's recipe of Bulgogi here)

Ingredients and Directions: (good for 6 servings)

Slice about 1/2 kg of beef very thinly. For this one I used Sirloin steak, and had asked the butcher to cut the steak very thinly for me.

Make the marinade by mixing:

- 3 tbsp of soy sauce

- 3 tbsp of water

- 2 tbsp of sugar

- 1 tbsp of honey

- 1 tbsp of sesame oil

- 1 tbsp of roasted sesame seeds (put them in a hot pan and heat them until brown or until they pop like popcorns)

- 2 chopped green onions

- 3 cloves of minced garlic 

- freshly ground pepper flakes

Mix everything well; and keep it marinated overnight or at least an hour or two in the fridge.

From this point, we can now make our salad.

Ingredients to use:

- Asian chives

- Korean Pear (or any pear in hand)

- an apple

- sauteed shrimp paste/ gisang bagoong

- garlic

- Korean chili powder

- toasted sesame seeds

- cane vinegar

- sugar

- kimchi juice 

Let's begin creating the salad dressing. Combine the following:

- 2 tbsp of sugar

- 3/4 tsp of Korean chili powder

- 1 teaspoonful of sauteed shrimp paste

- 2 cloves of minced garlic

- generous dash of toasted sesame seeds

- 3 tbsp of cane vinegar (or any white vinegar)

- 1 tbsp of Kimchi juice 

 Then, cut about 1 cup of chives, 1 medium apple and half of the Korean Pear and quarter of a large onion into matchsticks.

Put everything in a bowl and mix well with the sweet kimchi-bagoong dressing; and set aside.

After the marinating time has elapsed, start to heat up your cast iron grill and drizzle some sesame oil.

As the beef was sliced very thinly, it will take no time to cook it. Just about a minute or two, grill closed. This will produce a very tender bulgogi, any time longer than that can make the beef feel like rubber.

Transfer the chive salad and the Bulgogi to serving plates. Garnish the Bulgogi with some green onions and toasted sesame seeds; the salad with some more sesame seeds.

These are best paired! =)

That wasn't so hard right? =)

Go make some and tell me how it goes.

I, with my husband and some dearest friends have booked another flight to Seoul this coming November. We wanted to see the Korean autumn. Until then, I would have to satisfy my self with these delights. =)

Happy Eating! =)

A taste of healthy: samples of some of my favorite fresh salad creations.

Most of us wants to look good by striving to shed some pounds, even if it can be a tedious task. For not only do we need to exert effort by doing strenuous exercise routines, but also adjust our diet,  which for most of us can mean starving ourselves to death by settling to a bland, unappetizing meal of fresh greens and veggies. I tried that before, but I didn’t get healthy, only depressed. I just love exciting flavours on my food.

Fortunately, I have learned along the way that good food need not be unappealing, for with a splash of color and important spices to my fresh salads, it can be both delicious and healthy. =)

Here are just some of my favourite salads which are loaded with great flavours. Instructions of how I made each below. Read on.

My SUPER EASY APPLE WALDORF SALAD

First, this is not your Classic Waldorf salad . 

How to make this:

Place your choice of greens on a large plate or platter, arrange apples and grapes. Add in some cold cuts like lean ham. Add a handful of walnuts if available. Serve with your choice of  fruit flavored yogurt on the side, instead of the classic mayonnaise. For this one in particular, I served it with some apple flavored yogurt to complement the whole salad. Serve chilled. 

Now, this is one salad dressing you shouldn't be afraid to use.

PEACH-CHICKEN SALAD with HOMEMADE MINT VINAIGRETTE

I got the recipe for this salad creation in allrecipes.com, I just twisted the vinaigrette a bit to my liking. Vinaigrette is a great enhancer to any salads. Experiment and create your own concoctions in your kitchen to tailor your salad dressings to your own taste. 

How to make this: 

In a large bowl, combine sliced peaches, shredded left over grilled chicken or chicken breast, red onion, and cucumber. Set aside in the fridge to chill.

Make the Mint vinaigrette by combining 1 tbsp of Calamansi (Philippine lime) juice extract, 1/4 cup chopped fresh mint leaves, 1/4 cup  white wine or red wine vinegar and 1/4 cup sugar. Mix them well by processing them through a blender. But if you don't have a blender, you can always use a mortar and pestle to bruise and bring out the flavor of the mint. 

Drizzle the vinaigrette to the salad or serve them on the side. A few drizzles goes a long way already since this dressing is loaded with flavors.

CURRIED CASHEW & SHRIMP, GRAPE AND PEAR SALAD

with Homemade HONEY MUSTARD DRESSING

This is another one of those that I got from allrecipes.com, with some twist here and there, this has become a keeper and a favorite! =) I just love the combination of butter and curry ; and I am partial to anything that goes well with honey mustard dressing. =)

How to make this:

In a pan, toast about 3/4 cup of cashews until brown; remove from pan to cool. In the same pan, cook about 6 shelled shrimps; cook until shrimp turns into an orange color or until cooked. Set aside.

In the same pan, combine a tbsp of butter, a teaspoon of fresh rosemary leaves, a teaspoon of curry powder, a tbsp of brown sugar, 1/2 tsp of cayenne pepper (or more if you like the heat) and some dash of salt. Cook over very low heat until everything is mixed well. Return the cashews and shrimp to the pan to coat them evenly with the butter-curry mixture. Remove the pan from heat and set aside.

Now, time to make the dressing. In a small bowl, stir together 3 tbsp of white wine vinegar (or any white vinegar of your choice), 3 tbsp of Dijon mustard and 3 tbsp of honey. Whisk everything well while slowly incorporating 1/4 cup of olive oil. Season with some salt and pepper. 

Now, in a large plate or salad bowl, combine the curried shrimp and cashews with your choice of greens, some pear and grapes. Serve with the honey mustard dressing on the side.

Enjoy! =)

SHRIMP POMELO SALAD 

with Homemade ORANGE-HONEY Vinaigrette

Here's another fresh salad to enjoy if you love shrimp.

How to make this:

In a large plate, combine about 1/4 kg of boiled, shelled shrimps, about a cup of cucumber, your choice of greens, some strips of carrots and about 3 cups of pomelo (peeled and segmented), a small red onion (chopped) and a handful of crushed peanuts. Set aside to chill in the fridge. 

Make the dressing by combining in another bowl, about 3/4 cup of fresh orange juice, 1/3 cup of honey, 2 tbsp of cider vinegar, about 2 tsp of roughly chopped red or green bell pepper, a tsp of roughly chopped red onions. Season with salt and pepper and blend well.

Serve the salad with the dressing on the side.

Dig in! 

Now, you're ready to eat your way to a healthier you! 

Have a great summer and flaunt those bodies you worked so hard for. =)

Happy Eating! =)

Baked Banana Raviolis

Turon is one of the most loved in Pinoy street fares. It is an irresistible treat usually made with some saba bananas, jackfruit then rolled in a lumpia wrapper, sometimes coated with some caramelized brown sugar then deep fried to perfection.

But, what if we give Turon a chic makeover and turn it into another scrumptious treat any hungry gourmand will give a try.

Presenting: BAKED BANANA RAVIOLIS.

If you don't have an oven at home, you can always deep fry these babies, then, they'll be Fried Banana Raviolis. I chose to bake them today as I'm trying to avoid deep fried stuff. (I don't know for how long though. =) )

To start making these, prepare the basic ingredients: Bananas (I chose the Lakatan variety); dimsum/wonton wrappers, and brown sugar.

Then go get something with a crunch. In my pantry, I found some cashew nuts and sugar toasted coconut bits. If you want to have your cocoa fix, go ahead and grab some chocolate chips too.

Also prepare an egg, for the egg wash and some confectioners sugar for dusting.

Let's begin by preheating the oven to 175 C. Then grab 2 medium bananas and diced them.

Roughly chop the cashews to make about 2 tbsp.

Put everything in a bowl and add 2 tbsp of chocolate chips, 2 tbsp of sugar toasted coconut bits and 1/4 cup brown sugar. Mix well. Then set aside.

Next, prepare the egg wash by beating an egg with a teaspoon of water.

Let's get ready to rumble and prepare to assemble!

Start by brushing the edges of the dimsum wrapper with the egg wash.

Fill the center with a tablespoonful of the banana mixture.

Close it up with another dimsum wrapper and seal the edges.

The Banana mixture makes about 10 raviolis.

Finish it off by brushing each with some egg wash.

Bake them at 175 C for 25 minutes or until brown and crunchy. Let them cool a bit and transfer to a serving plate. Garnish by dusting some confectioners sugar on top. 

Enjoy it on its own or serve it a la mode with some vanilla ice cream on the side. Go ahead, spoil yourself and make some. Tell me how it goes. =)

Happy Eating! =)

PAD THAI CRAVINGS

Right now, I am in a place I call Narnia. I stay here almost all the days of the week now since I married my husband.

Narnia may not be exactly the best place to stay for a foodie like me, who craves for food adventures every now and then by trying out different restos and new cuisines that the metro readily offers. It also sucks that the only “semi” fine –dining place I found here when I arrived, closed a few months back after its manager committed suicide; seriously.  There was also once an authentic Italian restaurant that opened late last year, but it also closed after the New Year. Let’s just say that the palate of most of the people here in Narnia is not that open to “foreign” foods. This dilemma became so obvious with my oblivious husband after hearing my longing and complaints whenever I crave for something that isn't available here. I, on the other hand got tired from my tantrums and just got used to what he always say: “Wag mong hanapin yung wala, mag settle ka sa kung anong meron” (Don't look for things that are not here, and just settle to what’s available). But I refuse to settle, I am just really not the type who enjoys the same dishes over and over again. And so whenever I crave for some Asian fusion cuisines, which is almost always, I’d end up making my own version of whatever it is using ingredients available here. 

Tonight, I am missing KRUNG THAI, the Thai resto my Mom and I used to go to whenever were in the Marikina Market area. Last time I was there, I made sure to buy some tamarind paste, and it will be put to good use tonight because I’m craving for some Pad Thai!

Let’s go and make some! =)

Ingredients: (for about 3-4 servings)

2 cloves garlic, minced

1 small red onion/ shallots, finely chopped

cooking oil

a handful of bean sprouts (about 1 cup)

1 cup of firm tofu/ tokwa, diced

about 1/3 cup of onion leeks (couldn't find any garlic chives so I subbed this), sliced diagonally

2 eggs

about 2 tbsp of hibi (dried shrimp)

8 pcs. shrimp (you can remove the shells prior to cooking)

3 tbsp of tamarind paste

1/2 cup warm water

4 tbsp of brown sugar

1/4 cup of Thai fish sauce (this has a cleaner taste than our Pinoy Patis)

about 2 handfuls of flat rice noodles; around 120 grams (I used the dry kind)

1 green lemon (lime is ideal, just couldn't find one)

chili flakes to season

roasted crushed peanuts

First, let's soak the flat rice noodles in warm water, for about 20 minutes.

Next, we make the basic Pad Thai sauce. Dissolve 3 tbsp of tamarind paste to 1/2 cup warm water. Add about 4 tbsp of brown sugar and 1/4 cup of fish sauce. (You can adjust this sauce to your liking, more sugar if you want it sweet, or more tamarind paste if you're into sour. Adjust accordingly.)

Transfer the mixture into a saucepan, and bring it to a boil to make sure the sugar and the tamarind paste dissolved evenly. Simmer for a few minutes. Transfer the mixture in a bowl using a strainer, to avoid getting crystals probably from the tamarind paste. Set aside.

I like my tofu with a crunch, so I fry them first.

Now, let's really start rolling! Get your wok really really hot; like medium heat to high heat and pour in enough cooking oil for the garlic and onions.

Follow it with the shrimps.

While stirring constantly, add in the eggs.

Follow it with the hibi (dried shrimp).

Next, put the soaked rice noodles; add some more water if needed to soften the noodles.

Add a ladle or two of the Pad Thai sauce; any left over sauce can last up to 2 weeks in the fridge so keep it.

Add in the veggies: the onion leeks, bean sprouts and lastly the fried firm tofu.

If you want to heat up your Pad Thai, add chili flakes to your liking.

Add at the last minute the crushed roasted peanuts.

Transfer to a serving plate, and serve it with sliced green lemon, fresh bean sprouts and chili flakes. 

Gin tuh! (Let's eat!) =)

Now, I can sleep with a smile on my face as I was able to have my craving. Why don't you try making one too when some Thai craving strikes? =)

Happy Eating! =)