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! =)

SAVORY CREPES

I do have a hard time waking up in the morning, and usually, I need a great boost to make me get up earlier than I usually do. What’s some great boost for me? Creating wonderful breakfasts for my husband is one.

Breakfasts are believed to be the most neglected meal of the day, as we usually rush during the morning. So, here’s one breakfast idea you should give a try if you are pressed for time in the morning and should you get tired of your usual coffee or your favorite SILOG combinations. Whats perfect about this, is that not only you can make the batter or the crepes ahead of time, but also fill this with anything your hungry tummy is yearning for. Spreads, bacon, eggs, tuna.....the possibilities are endless. 

I am sure that most of you have all the ingredients you need right now in your pantry, so why don’t we start making SAVORY CREPES for later's breakfast! =)

Ingredients: (makes about 3 crepes)

1/2 cup cold water

1/2 cup cold milk

2 tbsp of melted butter, and a little more for brushing

dashes of salt

dashes of your favorite spices (I chose cayenne pepper and oregano for this one to definitely perk up my morning)

1 cup sifted flour

Also prepare ingredients for your choice of filling. Mine was made with my favorite trio: bacon, mushroom and cheese; and the great combination of pork floss and japanese mayo. 

Let's start with combining all the dry ingredients. Mix the flour, salt and the spices.

Then mix all the liquid ingredients.

Pour the liquid ingredients to the dry ones and thoroughly beat until there are no more lumps of flour.

Let batter stand for about 30 minutes for a moist crepe.

Heat a 10-inch non stick pan over low-medium heat, and brush some butter on it.

Get yourself some ladle to use for the batter for an even distribution.

Tilt the pan to evenly spread the batter.

Crepes are thin and so are basically fast to cook, just a couple of minutes or so on each side. Once it is lightly browned, flip the crepe to cook the other side.

Transfer to a platter or big plates and get ready to assemble your crepes.

For my first crepe, I just spread some japanese mayo, then put some pork floss on its 2nd quadrant (upper right side). 

Fold it in half from bottom to top.

Then fold it again halfway like so.

Garnish with some more pork floss on top and Japanese mayo. 

 Let's make another one! 

Spread some melted cheese over center of crepe. 

 Follow it with some bacon and mushroom. Load it more cheese as you please.

 Fold it "lumpia" style.

 And serve it warm.

Now, isn't this worth waking up to? Have a great morning! =)

Happy Eating! =)

My mother’s LAING

Holy week is just around the corner. That one week during summer when most of us get to have a long rest from work, perhaps do some travelling here and there and most importantly do a lot of contemplation on our faith.

Several years back, Holy week for our family meant visiting family and friends in Bicol, the province where my dear mother grew up.  My mother, even if she was a Bicolana, wasn't really that tolerant to spicy foods like the other natives; but what she lacked in spiciness, she made it up with creamy goodness. She loved using gata (coconut milk/coconut cream) in her dishes, a trademark of cooking in their region. One of these dishes she used to always make especially during the Lenten season was  LAING (taro leaves cooked in coconut milk) sans the pork meat. She usually replaced it with shrimp or tinapa flakes (smoked fish).

For me, her Laing was the best I have ever tasted!  And I am not claiming this just because I am her daughter, because everyone I know who had the chance to taste it seems to agree. Even my husband argues that my version of Laing is only 2^nd best compared to how my mother made it. Too bad, my mother didn’t left any specific instructions of her recipe, because like me, we usually don’t rely on recipes, but rely on taste while we cook it; adjusting as we go along. Good thing though that I was able to observe her during the times she cooked this dish, as I was able to get important tips on how to cook the perfect Laing.

On this post, please do allow me to attempt once more to make the perfect Laing, as a tribute to my dearest mother.

Ingredients you’ll need:

-          100g of shredded , dried gabi/ taro leaves

Note: If you can’t seem to find any dried ones at your local market or grocery and only has fresh ones in hand, make sure to sun dry them at least a day before using them.  And when shredding them on your own, do them with your HANDS as the metal blades from scissors or knives may change the flavour a bit, just make sure to put on some gloves while doing so as its leaves can attempt revenge and leave your skin with tiny cuts.

- 2 cloves of minced garlic

-          A tsp of ginger, finely chopped

-          2-3 pcs of siling labuyo/ bird’s eye chilies

-          1 siling haba/ finger chili

-          About 1/2 cup worth of pork cubes /ground pork /pork meat cracklings(chicharon laman); during lent replace this with shrimp, smoked fish (tinapa)
* I am partial to using shrimp, only if it wasn't that expensive here, as shrimp brings so much flavor to this dish. But if you are a vegetarian, you can just omit the meat and make this without any.

-          A tbsp of cooking oil

-          1 can of 400 ml of coconut milk 

-          1 small can of  270 ml of coconut cream (gata)

Note: Coconut milk and creams are now readily available in supermarkets, but if you have lots of time in your hand and the adventurous type and you want to make your own coconut milk and cream, go ahead and climb that coconut tree, and search for the perfect mature coconut. Grate it, put it on a cheesecloth, put some warm water on it, and squeeze out all the cream while thinking of someone you want to strangle. The FIRST extraction you get will be your coconut cream. Add a little bit of water and proceed with second extraction, that will be your coconut milk. If you cant seem to get any more cream during this time, just add a cup of water to about 1/2 cup of coconut cream to make it into coconut milk. 

-          3 tbsp of ginisang bagoong (sauteed shrimp paste)

-          Salt and pepper to taste

All ready now? Let's begin!

In a sauteing pan, heat some oil and saute garlic and ginger until fragrant. 

Add pork cubes until browned.

Season with about 3 spoonfuls of shrimp paste. Adjust to taste; and add salt and pepper. 

Chop the finger chilies and add them. If you want your Laing to be mean spicy, chop one of the siling labuyo/birds eye chilies and add them; add more to your liking. If you aren't to spicy stuff, just put the chili/chilies in it without bothering to chop them.

Pour about 1 cup of coconut milk, followed by the taro leaves.

Then, pour in the remaining coconut milk on top of the taro leaves to make sure all the leaves are hydrated with the milk. 

At this point, GENTLY stir the coconut milk evenly at the pan to coat every leaves and just leave it as such to simmer after. Simmer over very low heat.

!!! One important tip I got from my mother was to NEVER, and if ever needed, just GENTLY STIR this while its cooking or it will leave your mouth really itchy when you eat it. 

When almost all of the coconut milk has been reduced, and you are sure that the leaves are cooked, add your coconut cream and simmer for another couple of minutes. It is important to make sure that the taro leaves are properly cooked as raw taro leaves are poisonous. 

Now, its done!

Top it with finger eye chilies for garnish.

 Make sure to cook a lot of rice to go along with this dish, as any dish with coconut cream on them will make you eat more rice.

Now.... close your eyes, say some grace before meals, then dig in.

Happy Eating! =)