Thursday, 29 July 2010

Tapa : Using Beef or Mutton

My husband Frederick is a good cook :-) he makes do with any available ingredients found in the kitchen, he is that kind of good cook.  And for a long time, he has always been bragging about his delicious tapa, though I haven’t tasted it yet, I know it is delicious just the way he describes how he enjoys it.  It’s one of his “patyam” recipes (experimental recipes)  that he was able to made perfect.  Out of generosity and his love for me (wink wink) he shared his tapa recipe to me (he can’t cook for me now coz he’s in Congo, but I will let him cook for me again once he gets here).

I was on my way back to the flat from the doctor’s clinic  (that was yesterday) when I texted him asking for his tapa recipe.  He replied after 6 minutes with the recipe. One of the things I love about Frederick is he always finds time to reply to my messages or call me no matter how busy and sleepless and tired he is or how expensive an overseas call is and he tries to be as sweet or funny sweet as he can.  Anyways (sic), here’s his text reply to me (quoted him verbatim) :

- Kikoman soy;

- Apple cider vinegar;

- Crushed black pepper (he always lectures me that the taste of a freshly crushed whole black pepper kernel is better compared to the powdered black pepper. For me I don’t see the difference hehehe)

- Minced garlic;

- Lemon for added taste;

- Pinch of salt;

- Onion ring – end part of the frying

- Plus tender loving care to spice up

Though he forgot to mention about the beef part , he might have assumed that I know that already but still he didn’t tell me the measurements of the ingredients.  So I have to figure that out myself. I will have to experiment with the recipe he gave me. Well here is my version of his recipe, this turned out to be delicious:


Beef  – 250 to 300 g.

Tapa Sauce for Marinating:

Light soy sauce – ¼ cup (I don’t have Kikoman soy at the moment but i'll stock a bottle next time)
Dark soy sauce – 1 tbsp
Delmonte Apple cider vinegar - ¼ cup to ½ cup
White Sugar – 1 to 1 1/2 tbsp
Garlic, crushed – 6 cloves
Salt & MSG to taste
powdered black pepper

Ingredients for Cooking

Water for cooking – 3 cups
Oil – 4 tbsp or more

I didn’t have lemon but I will try that next time.  Frederick just loves cooking with lemons.

Frederick also instructed me how to cook the tapa over our skype video conversation. "You have to cook  the tapa over low fire for an hour maybe, until the beef becomes tender."  I told him, "ok dear, i will use the pressure cooker" and I stormed to the kitchen to cook.  I didn't wait for him to disagree or agree with me.  Most of the time Frederick and I can't seem to come into a point of agreement when it comes to cooking.  We always disagree on anything like ingredients to use, spices, ways of cooking, etc. and sometimes we blame each other if the outcome doesn't turn out the way we expect it.  To settle that, we cook our own dishes separately. I cook what I want the way I want and he cooks what he wants the way he wants.  That's why we always end up having  two dishes in a meal.  We always appreciate and praise each other for every sumptuous dish we cook :-) (but with the usual side comments like, Dear it’s delicious!  maybe next time you add that, or take this out,  you do that, or  you do this etc… :D)

Now for the tapa, here's how to cook it, my way :D (I love you dear, peace)

Cooking Procedure:

 1)      slice the beef into small strips. Place it inside a pressure cooker. Add the soy sauces, vinegar, and the rest of the ingredients except the oil and water. Let stand for 30 minutes to 1 hour.

2)      Add the water then cook for 15 minutes counting from the time the pressure cooker starts to whistle.

3)      Transfer the beef mixture into a non-stick frying pan. Add the oil.  If the beef is not yet tender, add ½ cup of water. Let it cook until all the water had evaporated.

4)      Let it fry. Add more oil if necessary.

It tastes good and I told my husband that it really was delicious. He said:  “of course Dear especially when you add TLC to it.” I just can’t wait for him to cook for me again with that TLC from him ;;)

By the way,  I used mutton here instead of beef.  I didn’t tell my sister Kristine about it hehehehe she had no complaints though.

Now, I’m off to sleep again. I've been sleeping for the whole day  and i haven't had breakfast nor lunch and I don't feel like eating supper. I hope my fever and headache will go away. THIS IS NOT DENGUE!

- Sharosem (28July2010)

Tuesday, 27 July 2010


Igado is an Ilocano dish I always look forward to eating during "punsyonans" in Tabuk.  For most Ilocanos, Igado is cooked using pig's liver, pig’s heart, pig's kidneys, and even pig's lungs spiced with lots of ginger and garlic, and seasoned with soy sauce, vinegar, salt, and pepper.  But for me, it's like the Tagalog's menudo just without the tomato sauce and hotdogs.

I don't know what had gotten to me yesterday but i really had the cravings for igado. Frederick would love this dish so I have to try it. So I cooked one (for the first time) last night  for our baon today, supposedly,  but since I'm on sick leave I'll just have it for lunch at our flat. Naiyawawanak ngamin tatay bigat ta sabali met diay nagluganak nga bus, sabalin nakadandanunak. Ayun kesa sumrekak nga sobrang late, di saanak langen nga sumrek, kunyari agsakitak lattan a :D

So here's my variation of Igado.  This is good for 3-4 servings:


1) pork belly - 250 g.

2) pig's liver - 250 g.

3) cooked green peas - 1/3 of a tall can

4) potato, diced - 1 pcs (small)

5) carrots, cut into strips - 1 pc

6) bell pepper, cut into strips - 1 pc

7) vinegar - 1/4 c

8) light soy sauce - 4 tbsp

9) dark soy sauce - 1 tbsp

10) sugar - 1 tbsp

11) salt & pepper to taste

12) garlic, chopped - 4 cloves

13) onion, chopped - 1 small pc

14) cooking oil

Cooking procedure:

1) cut the pork belly & liver into strips.

2) marinade the liver in vinegar. set aside

3) fry the potato till it's cooked then set aside.

4) saute' garlic and pork belly strips in oil until pork is tender (add small amount of water). When pork is tender and water has evaporated, add the onion and saute' further. Add the liver along with the vinegar.stir until the liver changes in color.

5) Add the green peas (with it's liquid), carrots, bell pepper and cooked potato and mix well. then add the soy sauces, sugar, pepper and a bit of salt if needed.

6) let it simmer.

7) serve with rice or have it as is

The reason i added potato is because I'm avoiding rice. But i think it's more delicious and satisfying to have it with a steaming hot rice ;-).  AND YES, it's great with rice - let's eat people.

-Sharosem (27July2010) - 11:38am

Monday, 19 July 2010

My Own Version of Yellow Cab’s Charlie Chan Chicken Pasta

Yellow Cab is a pizza house in the Philippines that offers this Charlie Chan chicken pasta which I love so much. It is an oil base pasta dish with a touch of oriental. The peanuts and it’s spicy taste I think makes the dish delectable. I have been nudging a Friend of mine for the recipe way back to our puratos days but she won't give me and I understand why she won't share it as it is a trademark of Yellow cab.  I have been contemplating for like years in cooking a similar dish, (I need to be able to copy that charlie chan pasta!) but laziness always win over my curiosity and cravings. I’d rather order a Charlie chan!

Now that I am here in Singapore, and there is no yellow cab around, I haven’t had a Charlie Chan pasta in 2yrs!  And then yesterday, while searching the internet for some chicken recipes, for a change (I’m tired of the usual fried chicken that my sister Tintin is fond of cooking as it is the easiest and simplest dish she can prepare), I saw this Chinese stir fried chicken with shitake mushroom and roasted peanuts and walllaaaah!!! now I can make my own version of Charlie Chan Pasta (i'm doing a happy dance ). So I asked my sister Tintin if she wants to eat Charlie Chan Pasta and she said yes (she loves it as much as I do) So, we braved the rain just to buy the ingredients.

So now here’s my version : Sharon’s Charlie Chan Chicken Pasta – I will still call it as Charlie Chan as I have loved it as that :-)  I made some revisions in the chinese chicken recipe i saw, I took out some ingredients like the rice wine vinegar, and other ingredients i can't even pronounce, etc. and I also modified the procedure. I made the cooking procedure and ingredients a lot simpler.  This is for two servings only.

Ingredients :

A. Past Noodles of your choice – 100-150 g

B. Meat Ingredients to Sauce:

- Boneless chicken meat (including skin) – 100-150 g

- Shitake Mushroom (diced) – 100-150 g (canned mushrooms can also be used)

- Roasted peanut (as many as you want)

- Garlic (chopped) – 5 cloves

- Onion (diced) – 1 pc C.

Oil base of sauce :

- Sesame oil – 2 tbsp -

- Olive oil - 5tbsp or as much as you want (You can also use corn oil or canola oil as these are cheaper compared to Olive oil )

Sharon’s Oriental Sauce :

- *Thai sweet chili sauce – 2 tbsp (you can add more if you want if to be hotter)

- *Tomato Sauce – 2 tbsp

- Light soy sauce – 3 tbsp (++)

- Oyster sauce – 2 tbsp -

- *Sugar – 1 tsp

- MSG plus ground white pepper/paprika

* Chili paste or chili powder or chopped siling labuyo can also be used. Just add 1 tbsp more of Tomato Sauce and 1 tsp more of sugar.

Cooking Procedure :

1) Cook Pasta noodles as directed on its package. Make sure to add oil.

2) Saute a small amount of garlic and chicken in a small amount of sesame oil until chicken meat is fried. Add the rest of the garlic and onion. Mix well. Add the mushroom. Then add the rest of the oil. Let it simmer.

3) Mix all the ingredients together for the Oriental sauce then pour on the simmering chicken-mushroom oil mixture. Let it simmer

4) Pour sauce on pasta then mix well

5) Serve with a glass of cold coke zero

- Sharosem (19July2010)

Thursday, 15 July 2010

Sinangag (Garlic Fried Rice)

I've been mentioning that the best combination of some of my dishes is with a sinangag  specially those for breakfast but I haven't posted my sinangag recipe. So I decided to post it now after having it with my potato omelet.

Sinangag is the term use by Filipinos to refer to fried rice with garlic.  It is the simplest recipe I ever encountered so far.  And the tastiest way to cook sinangag is to use used oil from frying pork.  I don't want to use used oil from frying fish though.


Cooked rice - whatever is left (around 1 bowl)

Garlic, crushed and chopped - 6 cloves or more

Used oil from frying pork - 2 tbsp depending on the amount of cooked rice

Salt to taste

Cooking Procedure:

1) Sauté garlic in oil until the galic changes in color but not toasted.

2) Add the cooked rice and salt.  Stir fry it for 2-3 minutes.

Serve with any fried or steamed dish.

- Sharosem(15July2010)

Potato Omelet

Another egg dish I find so easy and convenient to prepare and cook and its very filling too.  Oh, since it's an egg dish, it will always taste good to me :-)


Eggs - 2 medium

Potatoes, cubed - 1 medium

Onion, diced - 1 medium

salt & pepper to taste

Vegetable Oil - 2 tbsp

Cooking Procedure:

1) Beat the egg with salt and pepper and set aside.

2) Fry the potatoes until it turned brown then add the onions. Stir until the onions wilt.

3) Scoop out the onions and potatoes and mix with the egg.

4) Pour into the same frying pan and let the mixture form into circle.  Fry both sides.

Serve with sinangag or eat as is.

Makes 2 servings.

Here’s the estimated Nutritional  values per serving based on ingredients used.

Calories :   135  kcal                  Total Fat:  8.9  g.

Cholesterol : 100  mg.                Saturated fat :  3.1 g.

Protein :   8 g                             Dietary fiber :  1  g.

Sodium :  204 mg.                      Carbohydrate :  8 g.

- Sharosem(15July2010)

Saturday, 10 July 2010

Turon (Fried Banana Roll with Caramelized Sugar)

I have nothing to do today other than stare at my laptop blankly. I'm lazy to find movies or tv series to watch.  Not just that, my brain is lazy to process information right now.  I can smell the turon being cooked by Alma so I decided to post this entry on the recipe of turon.

Turon refers to the cousin of banana que.  It is made of banana (saba variety) wrapped in a spring roll wrapper, and similar to its banana que cousin, it is deep fried and coated with caramelized sugar.  You can check my recipe on banana que here Banana Que (Fried Banana with Caramelized Sugar)

It is so easy to cook turon. Here's the simplest yet delicious way to do it.


Banana (saba) – number of pieces to cook will depend on how many you have

Spring Roll wrappers

Brown Sugar – as desired

Cooking Oil

Optional Ingredients :  ripe langka (jackfruit)

Cooking Procedure:

1) Remove the bananas from its cover.  You can slice it into strips or just halves

2) If you are going to add ripe jackfruit, slice it into strips also

3) Coat the bananas and jackfruit strips with sugar, then wrap them with a spring roll.  Make sure that both ends are properly sealed.

4) In a frying pan, heat the oil.  When the oil starts to smoke, drop the wrapped bananas and fry. You can deep fry it or make sure that the amount of oil you are going to use can cover up to half of the wrapped bananas

5) Brown both sides of the turon. Drain.