Pulutan: KILAWIN NA TANGUIGUE

If you or your husband are planning some drinking sessions tonight, or have chanced upon some fresh Tanguigue (Mackerel) on your local market today, make sure to make this: Kilawin na Tanguigue (Mackerel cooked in Vinegar and Calamansi Juice extract).

Kilawin is a popular appetizer or Pulutan (beer match) in this country; the concept is very similar to the Spanish Ceviche; probably because this came about because of the influence of the Spaniards during their colonization. Well, I really am no expert as to how this dish came to our culinary account, I am just glad I can enjoy it now.

Anyway, we were lucky enough to chanced upon this fresh tanguigue steak at the market yesterday, so even if there were no drinking session planned, I still made this into some Kilawin.

1) First, thoroughly clean the fish, what we bought was 1/2 kg  of tanguigue steak; fillet to remove skin and bones and cut into 2 cm cubes. Wash them with about 1/2 cup of white cane vinegar, then strain and transfer it into a non-reactive bowl, such as glass.

2) Then, extract the calamansi to make about 1  cup of juice (about 20 or more calamansi will be used); then  incorporate it into the bowl.

3) Chop about 2 red onions,  3-4 tbsp worth of ginger (luya), and 4 finger chilies (siling haba).  Toss it all in the bowl.

tip: If you have at  hand some red bell pepper, you can add one too. And if you want to spice up your kilawin, add some bird's eye chilies (siling labuyo).

4) Add about 1/3 cup of white cane vinegar (you can use any high quality white vinegar: palm cane  or coconut); and season with salt and pepper. Transfer to a shallow non-reactive ware such as glass or ceramic. Chill in the fridge until ready to serve to still allow it to "cook" in the vinegar. When its opaque in color, it's ready.

tip: If you can't find some fresh tanguigue, you can use also use milkfish, marlin or swordfish; again as fresh as possible. You can also add some inihaw na liempo (grilled pork) to add some depth to any kilawin or kinilaw.

My husband and all the guys I know loves to wash this dish down with beer, but there is no strict rule to this; so take it as you please.

Happy Drinking and Eating! =)

Potluck: BEEF NACHOS with special homemade CHEESY-GARLIC-MAYO

Last night, I came from a baby shower that requested each guests for a potluck dish. I was assigned to bring some appetizers or any "pica pica". I asked some friends suggestions of what they want me to make, and they said they wanted some beef nachos. I was afraid of bringing any beef dish to any party, as I was afraid that the beef may form sebo de vaca (beef tallow) during the travel period; which I really hate, as this leaves an uneasy feeling in my mouth.

Well, I still ended up making some beef nachos; however I think I would have to make some revisions to this dish for a potluck party after my review on this at last nights party. Anyway, I will give more details on that later. For now, here's how I did it.

Ingredients: (for 20-25 servings)

1/2 kg ground beef

1  pack of TACO seasoning mix (I used McCormick)

TIP: If you can't find any ready made Taco Seasoning Mix; just season the beef with a mix of all OR some of this spices: cumin, cayenne, garlic, chipotle, chili

about 2 tbsp cooking oil

6 large tomatoes

1-2 large red onions

a handful of cilantro

1 red or green bell pepper

4 boxes of Nachos/ Tortilla chips

8 cloves of garlic

big pack of Mayonnaise (about 2 cups)

1/2 cup of All purpose cream

2 tsp Worcestershire sauce

1 tsp Hot sauce

1/2 of bar of an 8 ounce cream cheese

1 green lemon (but preferably use lime)

Big bottle of Processed cheese spread (e.g. Cheezwhiz, Cheezee)

1/2 cup evaporated milk

shredded cheddar cheese

Directions:

1) Start by making some chunky salsa, as this needs at least an hour at room temperature for its flavors to beautifully blend together. Finely chop 6 large tomatoes (seeds and pulp removed), 1-2 large red onions, 1 bell pepper; and mix together in any container. Top it with cilantro leaves, and season it with some hot sauce, juice of 1/2 green lemon or lime and salt and pepper to taste. Mix well. Set aside.

2) Let's fire up some beef! I followed the directions in the Taco Seasoning Mix, I first dissolved the mix to 1/2 cup of water. Then, in a shallow pan, heat about 2 tbsp of cooking oil and cook the beef until brown. Drain the excess oil. Then pour in the taco seasoning mix and simmer until all the liquid has evaporated. Set aside and keep warm.

 3) Now, its time to make the CHEESY-GARLIC-MAYO. I ended up with this blend after collaborating recipes of some good nacho dips that I have made, so far, this is the clear winner!  If you are pressed for time to do this, just sub this with SOUR CREAM, although this is really worth making.

Start by finely mincing the 8 cloves of garlic using some grater.

Then in a bowl, whisk together the finely minced garlic, 1/2 bar of the softened cream cheese, juice of 1/2 green lemon, 2 cups mayonnaise, 1/2 cup all purpose cream, 1 tsp of hot sauce, 2 tsp of Worcestershire sauce and season with salt and pepper. Set aside.

4) Let's proceed with making the cheese dip by stirring the cheese spread and evaporated milk, put in a saucepan, bring to simmer and keep warm.

5) Now, what I do at home is put everything in a baking dish; and assemble the nachos, topped generously with the seasoned beef, chunky salsa, cheesy-garlic-mayo, cheese dip and lastly, topped with shredded cheddar. Put in a preheated oven of 175 C and just heat it through until cheddar melts, about 8 minutes or less.

But, if you're bringing this to some party and you're unsure if they have some oven that you can use to heat this; just put every component of this appetizer to separate containers and just assemble the dish at the party,   it will be no biggie if the shredded cheddar won't be melted. If you're lucky, you can find some microwave to use to warm the beef, but for a hassle free and healthier option, I think that the next time I'll be bringing some nachos to a party, I'll use some seasoned grilled chicken instead, worry free of some sebo forming!

Nachos prepared like this can be messy so if the party you'll be going calls for something refine, you can deconstruct this and make it into "NACHO BITES" instead. Just put a little bit of each topping on a large piece of tortilla; not only will this uniformly distribute the toppings but also ensure easier handling.

Anyway, the nachos were a hit! Although portion control should be carefully looked next time. You see, I ran out of tortilla chips! 

Until the next potluck party! =)

Happy Eating! =)

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! =)