Monday, 28 March 2011

Simple Fish and Chips

I still have a pack of sutchi fillet in the fridge and Its been there
for more than a month now.  I refuse to trash it because I don’t want to
waste food. But, we really need to clean the fridge to make way for new
“food buys”.

I have no choice but to cook it the simplest way I could think of.
Well, I could have just fried it, that’s the simplest and most economic
way of cooking it but I’m already tired of eating simple fried food, and
my jaws just get sick of chewing tasteless fried food sometimes.

anyways, I also feel tired and when I’m tired, my brain doen’t
function well, and I think sluggishly so I’ll just have to make this

Ingredients for the Breaded Fish:

Sutchi fillet

Potato starch

salt and pepper to taste

Oil for frying

Ingredients for the Chips:

Potato – cut into wedges



Oil for frying

Cooking Procedure:

1) Fish :

– Thaw the fish.  Rub salt and pepper on it. then dredge it with potato starch

- heat the oil. Fry the fish fillet for 3 minutes each on both
sides.  Do not wait until the coating turns brown as it will not.

2) Chips :

– Soak the potato wedges for at least 30minutes in water with 1
tbsp of salt.  Water should be just enough to cover the potatos.

- heat oil in a frying pan.  Deep fry the potatoes.

Serve and eat. Dip the chips in a mixture of mayonnaise, chili, and catsup.

- Sharosem(28March2011)

Saturday, 26 March 2011

Lengua in Mushroom Sauce: Kristine & Aba’s version

I have just posted my own recipe of Lengua in Mushroom Sauce (Lengua (Ox tongue) in Mushroom Sauce).  This is the recipe of Aba and Kristine’s Lengua in mushroom sauce we just had
for supper.  The campbell cream mushroom soup was too salty that it has
to be diluted with water and sugar has to be added to remedy the tast.
Unsalted butter must also be used next time when using this recipe.

By the way, the price of 2 pieces of tongue is less than SG$ 3.  And this recipe is good for one baranggay :-D  good for 6-8 persons


Pig’s Tongue  -  4 pcs

Pig’s heart – 1 pcs

Button Mushroom, sliced – 1 tall can

Campbell cream of mushroom soup – 1 tall can


Garlic, whole – 5 cloves

Garlic, chopped  – 10 cloves

Onion, quartered – 1 bulb

Onion, chopped – 1 medium



Cooking Procedure:

1) Scrape tongue with knife to clean.  Boil in pressure cooker, with
enough water to cover the meat, salt, onion, and garlic.  Boil for 30
minutes from the moment the pressure cooker whistles.

2) Cool the meat and slice thinly as desired horizontally.

3) Melt butter under low heat.  Increase heat to medium, coat the sliced meat.  Turn off heat and set aside the meat.

4) Melt butter again and saute the onion first, then the garlic, then the sliced button mushroom.  Let it simmer for a minute.

5) Pour the campbell cream of mushroom soup and a little water.  Let it simmer until it reachest desired thickness of the sauce.

6) Add in the meat, stir and let simmer for a few minutes.

Serve with fried rice and coke zero of course, though they didn’t treat me to a coke zero :-(

-  Sharosem(26March2011)

Chicken Curry Filipino Style

For a Filipino like me living in Singapore, I have learned to love
the various curried dishes I can find around, specially those Malay and
Indian variants.  But I for one would still love the
mild pungence, hotness and spicyness of Filipino
curry.  Malays, Chinese and Indian curries usually have stronger and
strikingly hot, spicy taste that usually stings and bites.  Frederick
also like the curry of the Thailanders.  These people  make their own
curry paste from scratch which makes their curry dishes more flavourful
and tastier.  Their curry is made from various ingredients ground and
blended together like cumin seeds, turmeric, corriander, chillies, poppy
seeds,  garam masala, cilantro,  cinnamon, cardamon, black pepercorns,
nutmeg,  and a lot more.

And curries by Malays, Indians, Indonesians, Thailanders, Chinese
comes in different colors – orange, red, yellow and even green.  We
Filipinos on the other hand are more familiar with the yellow color
variety and we rely solely on ready-to-use yellow curry powders that are
found in most supermarkets or even in nearby sari-sari
stores.  There are also ready-to-use curry powders available in
Singapore, it’s just that you have to try each one and find the best
curry powder brand that suits that Filipino pallate of yours.  That I
have to go through before I was able to stick with one brand of curry
powder- by earthen pot.   The brand comes in different variants, for
chicken, fish, pork, and vegetable I think.  So for those Filipinos
living in Singapore who loves curry dishes, I suggest you use this

Of course, coconut milk is one of those ingredients in curried recipes
that must not be ommited.  Though it can be substituted with evaporated
milk however, it will yield a different taste.  Way back in the
Philippines, I always use fresh coconut milk squeezed from grated
matured coconut.  However, here in Singapore, finding matured coconut
much more greated coconut is difficult.  A friend of mine told me that
coconuts are available at Tekka market near Little India MRT, but I
haven’t checked it out yet.  So, for every recipe that I cook that
requires coconut milk I usually use the Kara brand.  It’s thicker,
creamier and taste like real coconut milk as compared with other brands.

Anyway here’s the recipe and cooking procedure for my chicken curry:


Chicken cuts – 500 grams

Potato – 3 medium size, cubed

Carrots – 1 medium siz, diced

Coconut milk – 100 ml

Curry powder – 1 to 2 tbsp

Red Onion – 1 medium size, diced

Garlic – 3 cloves

Vegetable oil – 2 tbsp

Fish sauce (patis) – 2 tbsp

Water – enough to cover the ingredients

Salt and pepper to taste

Cooking Procedure:

1) In a pan, saute’ the garlic then onion in oil.  Fire must be
adjusted to medium.  Add the chicken and let it simmer until the juices
and oil comes out from the chicken.

2) Add the potato and let it simmer for a minute.  Then add water enough to cover all the ingredients.  let it boil.

3) Add the carrots and the curry powder and fish sauce.  Let it simmer.

4) Pour the coconut milk while stirring the mixture occassionally.
Cook for 5 minutes or until the sauce turns thick as desired.

Serve with steaming hot rice and a glass of ice-cold coke zero.

- Sharosem(26March2011)

Lengua (Ox tongue) in Mushroom Sauce

Lengua is the Spanish word for tongue.  Yes, tongue.  For those grossing out with the idea of tongue dishes, tongue is not considered exotic food and in fact tongue is found in many dishes among different cultures worldwide – tongue in English cuisines, tongue taco among Mexicans, tongue in soups for the Chinese, and of course we also have different Filipino recipes for tongues.

Apart from fatty portions of meat that I like so much, I like the liver and tongue as well.  It’s tastier and it’s meat is more tender (when cooked the proper way) and it doesn’t seem to have strands that get caught in between my teeth.

The reason I am posting this recipe is because Aba and Kristine cooked their own version of Lengua in mushroom sauce which I would be posting later and I also want to post
this recipe of mine which I did more than 2 years ago.   Actually I am still savoring the lengua in mushroom sauce that we just had for supper.

The key to a delicious Lengua dish is in the sauce and of course the softness and  tenderness of the tongue itself – I want a melt-in-my-mouth lengua.  The  mushroom sauce I made for this recipe is just the right balance of creaminess, that the little ones will love, and savoriness that does not  cloy.

For the recipe and cooking procedure for the mushroom sauce please click this Mushroom Sauce


Ox Tongue – 2 to 4 pcs.

Water and salt for boiling

Cooking Procedure:

1)      Clean the tongue by scraping it with knife

2)      Place the tongue, water and salt in a pressure cooker and
boil.  Boil the tongue for 30 minutes from the moment the pressure
cooker whistles.  Scoop out, set aside to let it cool.

3)      When the tongue is cool, slice it horizontally into desired thinness.

4)      Heat oil and slightly fry the sliced tongue. Set aside

5)      Pour the mushroom sauce (see Mushroom Sauce for recipe) on top of arranged sliced tongue

Serve with fried rice and coke zero :-)


Mushroom Sauce

This is a very versatile sauce which I usually make to go with  meat dishes.

You can also add more water to thin it and have it as soup.

Ingredients for the Mushroom Sauce:

Butter – 30 grams

Button Mushroom, sliced – 1 tall can

Onion, chopped – 1 bulb, medium size

Garlic, chopped – 7 cloves

Butter  – 60 grams

all-purpose flour -  60 grams

Evaporated milk –  1 tall can (300 ml)

water – 1 1/2  cup (240 ml)

nutmeg – 1 pinch

salt & pepper to taste

Cooking Procedure for the Mushroom Sauce:

1)      In a saucepan, melt 30 grams butter under low heat.  Saute
the garlic.  When the garlic changes in color, add the onion stir and
let simmer for a minute.  Do not allow the garlic to turn brown.

2)      Add the mushroom, stir for a minute.

3)      Pour in the evaporated milk and water, then the nutmeg, salt, and pepper to taste.  Let boil.

4)      In another sauce pan, make a roux.  Melt the 60 grams butter
under low heat, add the flour and mix until homogenous.  Cook for a

5)      Add the roux with the milk mixture and continue to stir under medium heat until the sauce is thick.


- Sharosem(26March2011)

Friday, 25 March 2011

Crocodile Adobo


Everytime my husband comes to Singapore, he never fails to cook crocodile’s meat.  As I have already mentioned several times in some of my posts, Frederick is an exotic food fanatic.  He sees to it that
wherever foreign land he goes, he has to get to taste the local areas exotic food. That’s why when we went toThailand last year, he was so disappointed and frustrated that he wasn’t able to find any exotic
delicacies in Phuket (he had been expecting to eat cockroach or any insect in Phuket).  He had been asking the locals as to where we can get exotic food like monkeys, cockroaches, and other weird what have you’s he could think of.  The locals just looked at him aghast and bewildered :D

And whenever we go to supermarkets here in Singapore and he sees crocodile meat, he always has this look of excitement and delightment, like a small child who was given a new toy- that kind of expression.

Here’s one of his experimental recipes on crocodile meat that he cooked a year ago when we got back from our Phuket trip.  He cooked the crocodile meat adobo style and I have no idea about the exact recipe he used but I could still make out the ingredients.  Well, his crocodile adobo came out too sour.  It was his fault because he didn’t want to listen to me.   He didn’t want my adobo recipe and he insisted to make his own adobo style crocodile recipe that ended up too tangy. He could have remedied the taste by adding sugar but he really didn’t want to listen so we ended up eating a sour crocodile adobo.  Anyway, for me, there’s really nothing special with the crocodile meat in terms of
taste, it just tasted like an ordinary chicken though the meat is more tender.

According to what I’ve read, crocodile meat is considered as a white meat though its cholesterol is higher compared to that of a chicken or fish.  However, compared to other meats, farmed alligator or crocodile is low in fat, low in calories and high in protein. In particular it is low in saturated fat and high in monounsaturated fat. In addition, alligator and crocodile meats are useful sources of niacin and vitamin B12. (Florida Department of Agriculture.)

I was also able to get the nutritional values of crocodile’s meat, in which case, for every 100 grams of farmed crocodile meat, it contains the following:

Calories  – 188   (150 g in 100 gram of chicken)

Total fat – 4.7 g   (7.4 g in 100 gram of chicken)

Cholesterol – 88 mg   (60 mg in 100 gram of chicken)

Protein –  25g  (28 g in 100 gram chicken)

One article also mentioned that Chinese regard crocodile meat as a
good source of energy and is also recommended as a medicinal cure for
people suffering from asthma.

Anyhoo, here is Frederick’s recipe for his crocodile adobo, he doesn’t want to tell me the measurement as he cooks patyamba style (measurement through estimation only).


Crocodile – 250 grams, cut into small pieces



Oil for saute’ing

lime juice

light soy sauce

dark soy sauce


Ground Peppercorns


- Sharosem(25March2011)

Wednesday, 23 March 2011

Lemon Tonic for Weight Loss

I’ve been reading about the benefits of lemon specially in weight loss.  So I though of giving it a shot, I have nothing to lose but probably will gain a lot.  I already started this lemon tonic during my detox and i’ve been drinking it, without the olive oil though, since then (see My Three Day Detox Program). 

You can search the world wide web for the recipe and you will get more than a dozen of them.  Naturopathic and alternative medicine practitioners have already cashed in on this. 

I have digestive issues, often constipated, that’s my major problem.  I also have hormonal issues as I am I have policystic ovary sydrome.  And of course I want to lose weight, and who doesn’t.  I don’t want to just rely on modern medicines to deal with my health issues and my weight problem so I decided to continue with my lemon tonic morning routine.  Check my post on the wonders of Lemon to see the benefits of eating / drinking & using this wonder fruit.

The best time to drink this is upon rising.  This is my “water” right after I get out of bed.  I make sure that I drink this at least 4 times a week.

The recipe is so simple.  You can have it prepared ahead of time.  Just keep it in the fridge. 


Lemon, peeled and seeded - 1 pc
Water – 500 ml
Honey - 1 tsp (optional)


Mix all the ingredients in a blender.  Serves 1 only. 

If you have a citrus juicer, you can juice the lemon using it and just mix the lemon juice with the water and honey (optional)

Here’s the estimated Nutritional  values per serving based on ingredients used. 
 1) without honey : calories – 17 kcal
 2) with honey : calories - 40 kcal

- Foodformylove(22March2011)

Sunday, 20 March 2011

Poaching Eggs

I love eggs.  I've said that several times in my previous posts. I consider it as a staple for me that I believe I won't be able to get rid of.  It's not something that I can't live without, though :D  Eating egg at least 2-3 times a week is already enough for me, unlike before that I eat 1 to 2 eggs daily.

Eggs are nutritious. They are rich in vitamins and minerals specially protein but it's also high in cholesterol.  That's why frying it is not advisable.  So I have to look for other healthy ways of cooking eggs aside from plainly boiling it :-) so I turned to poaching :-)

Here's how to poach an egg:

1) Boil water in a pan, or if you are boiling meat, you can use the broth to poach the egg also.  Usually, everytime my husband cooks Pancit Batil Patong ( Pancit Batil Patong: Frederick’s Version & Pancit Batil Patong ) he poaches the eggs using it's broth. The poached egg however will look a bit unsightly :D.  Milk are recommended for a richer taste.

2) If you are a visual person and you want your egg to come out at it's best appearance and color-perfect at that, add a teaspon of vinegar.  Any will do, white, cider, balsamic, cane, basi, etc. The vinegar will not affect the taste much.

3) Now turn the fire into medium to reduce the heat in the water before you poach your egg.  There are two things we can suggest in the actual cooking.   1) you can crack the egg and drop it slowly into the center boiling water or 2) crack open the egg into a bowl then ease the egg from the bowl into the boiling water, just let it slide slowly. Another suggestion is you can also place the egg (cracked from it's shell) in a plastic then lower the plastic into the boiling water :-)

4) Cook for 3 to 4 minutes depending on how you want the yolk to be cooked.  I want the yolk to be uncook so once the eggwhites coagulated, I spoon it out immediately.

5) Scoop out the poached egg using a slotted spoon.  Let the excess water drip out before you transfer to your plate.

- Sharosem (20March2011)

Pancit Batil Patong

my pancit batil patong
I’ve been craving for pancit batil patong since wednesday, and having mee goreng or fried yee mee doesn’t seem to provide the same satisfaction. So I cooked batil patong
for lunch today.  The thing is, it was my first time to use fresh noodles which I bought from NTUC and I didn’t expect it to be salty that’s why our batil patong ended up too salty that Kristine and Aba had to eat slices of loaf bread along with it :-(   my bad.

A brief introduction of my favorite pancitPancit batil patong is a comfort food that is common in the Cagayan province and its nearby provinces like Isabela and Kalinga.    Pansit  batil patong refers to a way of cooking pancit,  which might have originated in the town of Tuguegarao in the province of Cagayan.  Batil which means “to beat” and it refers to the egg, and patong which means “to put on top of”.  The main ingredients of this is pancit miki (egg noodles), pork or beef or a mix of both, vegetables (cabbage, carrots, togue, etc.), crispy chicharon bits or lechon.  It comes with a poached or sunny-side-up egg on top, an oily bowl of tasty dark soup, and a side-dish of chopped onions, kalamansi (small lime), soy sauce or fish sauce, and vinegar.    A friend of ours, Santiago Sotto, has his own delicious version of batil patong and Emilia’s panciteria in our town Tabuk also serves this pancit.   My favorite panciteria that offers batil patong and other pancit dishes is the one in Roxas, I can no longer remember the name.  I never fail to drop by at that panciteria whenever I drive home to Tabuk.

Here’s my recipe.  The ingredients for the sauce below is already adjusted and I also included the recipe for the sauce when dried, not-salty noodles are used.


Fresh Round Hokkien noodles – 500 grams, washed and drained

Pork – 400 grams, cut into small pieces

Ground beef – 200 grams

Onion – 1 large bulb, diced

Garlic – 10 cloves, coarsely chopped

Vegetable Ingredients:

Brocolli – as desired

Carrots – 3 medium size, julliened

Snow peas – 100 grams, julliened

Cabbage – as desired

Togue, baguio beans, wom bok, cauliflower, etc. can also be added depending on one’s preference.

Ingredients for the Sauce when using fresh noodles:

Water - 4 cups

Light Soy Sauce – 3/4 cup

Fish Sauce – 1/2 cup


Below is the actual ingredients for the sauce that I cooked which I believe is suitable if dried noodles are used.  Dried noodles usually are not salty, unlike the fresh noodles I used for this recipe:


Ingredients for the Sauce when using 500 grams of dried noodles:

Water - 5 cups

Light Soy Sauce -  1 cup

Fish Sauce – 3/4 cup


Cooking Procedure:

1) Fry the pork.  When its juice and oil comes out, add the ground
beef and fry until the pork turns ligh brown.  Stir-in the garlic then
the onion.  Let it simmer for a minute.

2) Add 2 cups of water, 1/4 cup each of the fish sauce and soy sauce.  Let it simmer until the meat are tender

3) Add the vegetable and let it boil until the vegetable wilts.  Scoop out the meat and vegetables.  Set Aside

4) Add the remaining ingredients for the sauce, let it boil then toss
in the fresh noodles.  Let it simmer until the noodles are cooked.

5) Toss in the cooked meat and vegetables.

Serve with sunnyside-up or poached egg on top and chopped onions and chili in vinegar and soy sauce on the side.  By the way, chopped crispy lechon kawali  or crushed crispy chicharon can be added as toppings.
Chicharon is not available and I just was lazy  to cook lechon kawali that’s why I didn’t include them in my pancit batil patong recipe


PS:  the sodium content of the fresh noodles I used is 688 mg per 125 g. of the noodles:-(  The recommended sodium intake per day for people between the ages 9-50 is 1,500 mg.

Please check our few  recipes of Batil patong here

Saturday, 19 March 2011

Orange Fish Fillet

 Orange fish fillet

I first heard this dish from Dr. Sheldon Cooper of Big Bang Theory,
“orange chicken” as against “tangerine chicken” which is his favorite. I
quoted the conversation on this below:

     Season 1, Episode 17: “The Tangerine Factor”

Leonard: Why are you learning Chinese?

Sheldon: I believe the Szechuan Palace has been passing off orange chicken as tangerine chicken, and I intend to confront them.

Leonard: If I were you, I’d be more concerned with what they’re passing off as chicken

Interesting isn’t it :-) I’ve been watching Big Bang Theory online
for 3 weeks now, it just started in early March this year, from season 1
episode 1 and now, I’m almost done with the first 12 episodes of season
4.  I do a BBT marathon every night tapos BBT marathon ulit pag tanghali sa opisina everyday – nag-aadik ako eh. 

I got curious on the topic so I decided to try one of the dishes just
to know and taste what they are talking about.  I was planning to
experiment on tangerine chicken first to see why is it Sheldon’s
favorite (adik talaga ako)  that he has to learn Chinese just
to confront the restaurant owner about its tangerine chicken.  However, I
wasn’t able to find tangerine at the supermarket so I settled for
Orange Chicken supposedly.  But then again, the chicken fillet we had at
home had not been thawed yet and thawing it would mean a 2 hours at
least of wasted-waiting time and I was already hungry.  Good thing we
still had a pack of sutchi fish fillet, so I decided to use that and
make Orange Fish Fillet instead.

This recipe is based on the Orange chicken recipe I got from website.  I have already adjusted the ingredients based
on what are available in our kitchen as well as the comments from my
sister Kristine and Aba.  Well, they liked my orange fish fillet, they
actually thought they were eating chicken, maybe because my dish doesn’t
have the fishy taste.  They only have one suggestion- make the fillet
crispier and browner!  For me, my first attempt gave a too sweet sauce
so I have to lessen the sugar which I have already revised in this

We had this for supper Thursday last week.  I will try Sheldon’s Tangerine chicken maybe this weekend :-)  We’ll see.


Fish fillet  -  500 g. (cut into bite sizes) I used Sutchi fish fillet

Garlic  – 10 cloves, chopped

Orange Zest – 2 tsp finely minced

white sesame seeds  -  1 tbsp

chili  – as desired

Olive oil for sauteing  - 2 tbsp

Oil for frying

Ingredients for the batter:

All purpose flour  – 120 g

Cornstarch - 60 g

Baking Soda  -  1 tsp

Egg – medium,  1 whole

Water -  1 cup

Salt - 2 tsp


Ingredients for the Orange Sauce:

Freshly squeezed orange juice – 1/2 cup

Water – 1/2 cup

Soy Sauce – 2 tbsp

Rice vinegar or any white vinegar – 2 tbsp

Sugar – 8 tsp

Salt -  1 tsp or to taste


Cornstarch  – 3 tsp to be dissolved in 1/5 cup of water

Cooking Procedure:

1) Mix all ingredients for the batter and set aside.

2) Mix all ingredients for the sauce except for the cornstarch and set aside.

3) Dip fish cuts into batter.  In a deep frying pan, heat oil.  Drop
the battered fish into the hot oil and deep fry it until it turns golden
brown and crispy.  Transfer them on a plate lined with paper towels to
take out the excess oil

4) In a sauce pan, under a low fire, fry the sesame seeds in oil,
stir for a few seconds, add the garlic then the chili.  Continue
stirring for a few minutes.  Adjust the fire to medium

5) Pour the orange sauce and stir continuously until the sauce thickens.

6) Toss in the fried battered fish.  Allow the sauce to cover all.

Dish out and serve with a steamed rice

- Sharosem(19March2011)

PS.  For instructions on how to zest an orange, click here  How to Zest an Orange or Lemon

Easy Cheezy Chicken Sandwich Spread

Eversince I was a child, I love chicken sandwiches.  I alwasy look
forward to going to Tuguegarao (Cagayan) for a treat of chicken sandwich
and a coke.  For someone like me who grew in the northern part of the
country, Jollibee is still unknown to me during pre and grade school
days.  I usually request my mama to order chicken sandwich from one of
those local restaurants in Tuguegarao, that or batil patong (stewed
noodles). A tasty spread of shredded chicken with mayonnaise (maybe)
sandwiched between 2 slices of toasted loaf bread and a bottle of ice
cold coca cola make my weekend complete :-)

Enough of my childhood memories, it only reminds me that I am getting
older everyday.  Anyway,  what we have here is my favorite chicken
sandwich spread in which I added cheddar cheese to make it even
tastier.   This is one of those make-ahead meals that can be stored in
the refrigerator for 2 to 3 days.  Good as snack, breakfast or lunch.

Ingredients for the Sandwich Spread Filling:

chicken fillet – 200 g., boiled and shredded

Cheddar cheese – 100 g., grated

mayonnaise – 1/2 cup or more

salt and pepper to taste

white Onion – 1 medium size, chopped

Add chopped onions only when you eat it within the same day it was
made, otherwise do not put onions on sandwich spreads, as it will give
a  fermented-like sour taste when when it is stored for 2 to 3 days.
This applies to any spread.

Chopped pickles can also be added, I just don’t like pickles that’s
why I never add a single drop in any of my sandwich spread recipes.

Cooking and preparation procedure:

1)  Mix all ingredients and spread on your preferred toasted bread.

Lettuce and tomatoes are good sandwich additions,  nevertheless, this spread is still delicious as it is :-)

- Sharosem(18March2011)

Friday, 18 March 2011

How to Zest an Orange or Lemon


The zest is the rich outermost part of the rind of an orange, lemon,
or other citrus fruits.  In the case of the lemon, it is the yellow part
of the outer peel or the orange part of the outer peel for an orange
fruit.  Zests are usually added to make the flavor, for example an
orange or a lemon, stronger in a dish or food.

I love infusing my chocolates with orange or lemon flavor, but using
artificial flavoring is not always advisable.  The best alternative is
to get flavors from actual fresh oranges or lemons using the fruits’

How to zest an orange or lemon perhaps?  Well, there are fine graters
or zesters available in supermarkets or department stores or stores
that sells cookwares. But for those who doesn’t have any zester, you can
still make a zest out of citrus fruits.  Here’s how:

1) a thin, flexible, and sharp knife is needed.

2) scrub and rinse well the lemon or the orange or any citrus food you want to zest.  Dry it well after.

3) With the knife, peel out the skin of the citrus fruit as thin as
possible avoiding to include the white pith of the fruit. If there is a
white showing on the underside, that means to say that you have peeled
too deep and you need to remove the pith otherwise this will give an
unwanted bitter flavor on your dish instead of the supposed orange or
lemon taste you want.

4) After peeling the zest, you can chop it or just live it as strips depending on how your recipe requires it

There goes the zest :-)  Easy does it?


Thursday, 17 March 2011

Quick Egg & Onion Sandwich Spread

If I am not in the mood to cook for my pack lunch the following day, I
usually settle with sandwiches.  I make sandwich spreads that are easy,
effortless, and quick to prepare, as I have said – not in the mood.

My favourite of all is my egg & egg sandwich spread.  Just boil
the egg, the onions, mix with the mayo then spread on a bread and add
lettuce, and that’s just it. It’s good for a hearty and filling lunch,
and can be eaten on the go :-)

Here’s the recipe for the spread.

Sandwich Spread:

Hard-boiled Eggs – 2 whole, medium

Onion – 1 medium size, chopped

Real mayonnaise – 1 to 2 tbsp


Cooking Procedure:

1)     slice the eggs into small cubes less that ½ of a centimetre in length and width.

2)     Mix all the ingredients then spread on your favourite bread.

The above can make three sandwiches, but if I am the one spreading it
on breads, I can only make 2 J.  To make the sandwich, spread the
filling on a slice of bread top with lettuce then another slice of
bread. There goes the sandwich, quick and easy.


- Sharosem(17March2011)

PS:   my husband always remind me to take it easy on the egg
or  just have a maximum of 2 eggs a week or too much egg is bad for
you. Maybe because an egg (around 45- 5o grams in weight) has an
estimate of 21o mg of cholesterol, 2 g. of saturated fat and 90 calories

Ground Beef Sandwich

I had a 330-calorie and 55-mg-cholesterol  lunch today.
Yup that’s the estimated caloric and cholesterol value of my ground beef
sandwich I just had for lunch an hour ago.  I need to treat
myself once in a while and besides I need at least 2,000 +++ of calorie
and not more than 300 mg of cholesterol a day to live and maintain my weight.

My sandwich was low in sodium though, as compared to those sandwiches I
can buy from subway and elsewhere.  AND I saved a few dollars.
Imagine spending SG$6.50 +++ for a subway sandwich just to get the same
gastronomical satisfaction I got from my home-made sandwich? :D you don’t
want me costing my sandwich, do you? I’ll give you anyway, my sandwich
cost me only S$ 1.48 +/-  :-)  including the cost of gas I used to cook.
See the savings I made plus a healthier meal?

This too is easy to prepare.  Here goes.


Slices of bread, or buns or anything you have in preference – I had 2 slices of loaf
bread with a label that says, trans-fat free

Slices of Onions -  I had half of a medium sized onion

Lettuce – around 4 leaves

Slices of tomatoes

Mayonnaise – 1 tbsp


Ingredients for the Ground beef sandwich filling:

Ground beef  -  50 g.  (good for one sandwich)

garlic, crushed and minced – 1 clove


1 tsp of olive oil


Cooking and arrangement procedure:

1) For the ground beef filling :  Saute the garlic then add the beef
when aromatic. season with pepper.  Continue stirring until the
beef almost turned brown.  turn off the heat.  place the onion
on top to let the heat cook it partially.  Add the mayonnaise once the
ground beef is cold but do not mix the onion

2) Arrange the sandwich in this manner or any manner you wish:  sliced
loaf bread, ground-beef sandwich filling, onion slices, tomato slices, lettuce,
sliced cheese, sliced loaf.

Bon Apetit  :-)

- Sharosem(17March2011)

Wednesday, 16 March 2011

Tender-grilled Chicken Fillet

I am a fastfood burger and sandwich eater. And despite my low tolerance and
low digesting capability of beef, I prefer burgers with beef patties, either
from carl’s jr or burger king or roast beef sandwich from subway.
Nonetheless, I have learned to appreciate fast food chicken sandwiches when I
got a grub of BK’s tender grill chicken sandwich during one of their promotion
periods and ever since then I got hooked to it.

What I love about the sandwich is that it lives up to its name- tender
grill.  Yes, definitely the chicken fillet filling is tender.  I like
the softness, juiciness and moistness of the grilled chicken and not to mention
that it is tasty.  Well, I am talking about the tendergrill chicken that
BK Signapore stores are serving.  I haven’t tasted those from the Philippines

I have searched for ways on how to grill my chicken fillet the BK
tender-grill way so I could make one at home.  Of course, I love the whole
BK tendergrill chicken package, the tender-grilled chicken fillet, with
mayo dressing, tomatoes, pickles, onions and lettuce on a burger bun dusted
with cornmill (if I’m not mistaken) THAT comes with  380
calories.  That’s the catch.  And for someone who is cutting on
cholesterol and calories, I prefer the ones I can make at home so I could
monitor the sodium and the calories and the cholesterol I could get from my
daily food intake.

Anyhow, I’ve been grilling chicken since it is healthier than frying it, but
then it was never as good as that of BK’s grilled chicken.  It is not even
close, well, in terms of its tenderness and moistness.  I can work out on
the flavor anyway I like it.  Every time I grill a chicken,
regardless of the part,  it always comes out tough and dry especially when
it’s eaten the following day.  Or sometimes, it comes out undercooked in the
inside, with a little bloody pink meat left while the outside portion is
already burnt.  The heat could not get all the way through the inside of
the meat especially when I am grilling chicken with the bone on .  Not to
mention that fact, also, that I don’t charcoal-grill.  I only do grill
meat on a grilling pan heated on top of the stove.  Maybe that’s also one
reason why I can’t get the taste I want for my chicken inasal (sigh…
I’ll deal with that later on.)

Anyway, last week, I was able to find a way to stove-grill my chicken fillet
that will come out fully cooked, tender, juicy, and moist even if it is eaten
the following day.

Here are the Ingredients of my tender-grill chicken. I used the fillet from
the thigh and leg part (that’s stated on the packaging ) with
the skin on. I love chicken skin so I just left it as is.


Chicken Fillet – 800 grams  (I cut it in 4 strips)

Salt and pepper for rubbing

Olive oil

Ingredients for the Marinade:

Sprite  – 160 ml

Salt  - 3 tsp

Cooking Procedure:

1)     completely thaw the chicken fillet if its frozen.

2)     With a knife, pound the chicken on both sides or
with a fork, pierce the chicken on both sides.

3)     Marinate chicken for at least an hour.

4)     Take out from the marinade and microwave for 2

5)     Rub with salt and pepper and drizzle with a
little olive oil on both sides.

6)     Grill for 5 to 7 minutes on both sides depending
on the thickness of the chicken fillet.

Microwaving, which is cooking with moist heat, the chicken at 250 deg
Celsius for 2 minutes is for the purpose of partially cooking the meat, up to
its insides, without drying it.

The olive oil, aside from adding flavor to the chicken, will also prevent
the meat from drying up quickly.

When I have it for lunch the following day, my grilled chicken is still
soft, tender and moist.  My tender-grilled chicken tasted sweet but it
went deliciously well with my lettuce salad.  I just have to experiment
more on spices to add more flavor, next time.


[caption id="attachment_1841" align="aligncenter" width="645" caption="my tender grilled chicken fillet"][/caption]

- Sharosem(16March2011)

Tuesday, 15 March 2011

Lemon Juice - Olive Oil Tonic

As part of my My Three Day Detox Program I have been drinking Lemon Juice – Olive oil Tonic.   I decided to continue drinking it as it helps me with my constipation problem.  Right now, defecation is easy and smooth and I have a daily regular bowel movement.

Lemon helps promote a healthy liver as it is an “excellent stimulant for the liver specially in the regulation of bile production.  It provide a natural strengthening agent to liver enzymes when they are too dilute and help fix oxygen and calcium levels in the liver, which ultimately affects blood oxygen levels” (source :

Lemon also aids in our digestive system as it helps in the process of food digestion as well as elimination.  The olive oil helps to lubricate the colons for easier passage of waste.

I drink this tonic every morning upon getting out of bed.  I make sure that I mix an equal amount of lemon juice and olive oil. You can drink this tonic 3 times a day specially when the symptoms are present.

This is a Natural Home-remedy for the following :

1) Weight Loss

2) For a healthy digestive system and relieves constipation

3) Liver Health - prevents formation of gall stones

4) Prevention as well as elimination of kidney stones

5) aids in releiving arthritis

6) helps with asthma

7) Anti-dandruff remedy - clean hair, massage the tonic on the scalp and hair strand leave for a few minutes

Tonic 1


Lemon Juice, freshly squeezed - 50 to 100 ml

Olive Oil – 50 to 100 ml

Lukewarm water – 500 ml

 Honey (optional) - 1 tbsp

Procedure :

Mix all of the ingredients together and drink bottoms up

Tonic 2 :  Another variation of the above is the following:


Lemon, unpeeled - 1 whole

Olive Oil –  1-2 tbsp

Lukewarm water – 500 ml

 Honey (optional) - 1 tbsp

Procedure :

1) Soak the lemon in water for at least 10 minutes.

2) Blend the water, honey, olive oil, and 1 whole unpeeled lemon

- Sharosem(15March2011)

Recommended readings : Should you wish to know about the causes and symptoms of constipation, please read my post on Battling Constipation: Knowing about it .

Sunday, 13 March 2011

Ham & Cheese Omelette

One of my egg breakfast meals again.  We still have slices of sweet ham in the fridge and I don't know how to dispose of it.  Kristine and Aba do not want the ham because it's tasteless and bland according to them  :-(  Since I'm planning to have egg for breakfast, might as well use some rather than put the ham into waste :-)


Eggs-  3 medium

Evaporated Milk - 3 tbsp

sweet ham - 6 slices chopped into bits

Cheddar Cheese, grated - 30 grams

Onion, diced - 1 medium

Vegetable oil - 1 tsp

Ground Pepper

Cooking Procedure :

1) Beat the egg and milk together.  Set aside.

2) Heat oil in a pan over medium fire. Add the onion and saute until it wilted. then add the ham. Scoop out from pan.

3) Mix the cheese and pepper to the beaten egg-milk mixture. Stir.  Add the onion and ham.

4) In the same pan, take out the extra oil if necessary.  Pour the egg mixture. When the egg starts to set, lift the edges of the omelet  while tilting the pan to allow the uncooked egg to run beneath.

5) Flip omelet and cook for a minute.

Transfer to a plate and serve.  Eat it as is or have it with toast

Makes 3 servings.

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

Calories :   207  kcal                  Total Fat:  12.9  g.

Cholesterol : 130  mg.                Saturated fat :  5.5 g.

Protein :   19.4 g                        Dietary fiber :  .5  g.

Sodium :  685 mg.                      Carbohydrate :  2.3 g.


Monday, 7 March 2011

Adobo : Hot and Spicy Chicken & Pork

We’ve been having fish dishes for the whole week so I’ve decided to break the monotony last night by cooking something different like pork .   And since I cannot go red meat all the way I have to incorporate white meat to neutralize it’s effect.

My simple analogy on this is that, first off, my stomach will find it difficult to digest a 100% red meat aka pork due to my abstinence from it for more than a week.  This might result to indigestion and further constipation.  If I change 50% of my supposedly red meat intake to white meat, at least I have lessened the digestive difficulty by maybe 25% – deducing from the premise that digesting white meat requires 50%
less of the effort in digesting red meat.

Anyhow, so pork and chicken it is and there’s no other way I know of but to cook chicken-pork adobo.  My brain is not apt to experimenting on new dishes involving these two ingredients so I settled for chicken-pork adobo. Then there’s this “adobo again???” echoing from the back of my mind so I
have to think of something to give a simple twang to my usual chicken-pork adobo.  So there goes :-) My mistake is that despite trying to use other healthy ingredients, my love for fatty pork overwhelmed me thus resulting to an oily-fatty adobo disaster :-( .   I used the fatty pork part with almost no meat that’s why my sister Kristine and Aba had been complaining that my adobo was too fatty (that was my fault )

Nevertheless, the taste is good - just leave the pork


Pork liempo (belly) – 250 grams  (choose the less fatty
part if you wish)

chicken wings – 6 pcs

Olive Oil  -  2 tbsp

light soy sauce – 120 ml

white vinegar  – 120 ml

Sprite – 160 ml x 2

Water – 160 ml x 4


Chilis – 3 pcs or as desired

Cooking Procedure;

1)     Saute the garlic in Olive oil, stir for a minute
or two then add the chicken and the pork.  Let it simmer until the oil
comes out from the meat.

2)     Scoop out the chicken and set aside.

3)     Add water (160 ml x 2), half of the light soy,
vinegar, and sprite

4)     Cook the pork until tender.

5)     Add the chicken, and the rest of the ingredients.

6)     Cook under medium fire until the meat are done
and all the water had evaporated leaving either a little sauce or just the oil.

This is good provided you use a not-too-fatty but not-too-lean pork part

- Sharosem(07March2011)

Sunday, 6 March 2011

Pork Sinigang

When  I think of pork sinigang I imagine the “melts-in-the-mouth pork belly that comes with a sour soup, that’s good enough to give me a satisfied tummy.  There are a variety of sinigang we cook at home, one would be with gabi (taro) which is my sister Kristine’s favorite and another would be with the kangkong (river spinach) and green sili for sinigang, sometimes we just put cabbage, or pechay (bok choy), pechay baguio (wombok) or any other vegetable leaves available that we deem good for sinigang.

Here’s my sister Kristine’s sinigang version based on what she had been cooking so far.


Pork belly –  500 grams, cut into chunks

Onion – 1 large piece, diced

Garlic -  5 cloves, crushed and diced

Gabi (taro) roots – 1-2 pices, cubed

Green sili for sinigang –

Sinigang mix (she usually uses the knorr sinigang mix sa gabi) – 1 small sachet will do

Water just enough to cover all the ingredients

Patis (fish sauce) – 1-2 tbsp

Salt and pepper to taste

Cooking Procedure:

1)     In a pressure cooker, mix all the ingredients except the sili.  Always follow the instruction manual that comes with the pressure cooker.

2)     Boil for 20 minutes from the moment the pressure cooker starts whistling.

3)     Turn of the fire and add the sili.

Done! Serve with steaming white rice and coke

Also, here’s  My Pork Sinigang Version


Pork belly –  500 grams, cut into chunks (I prefer the fatty part)

Onion – 1 large piece, diced

Garlic -  5 cloves, crushed and diced

Ripe Tomato – 1 to 2 large pieces

* Kangkong (river spinach) – 1 bundle

* String beans – 10 strings or as desired

Green sili for sinigang – as desired

Sinigang mix sa sampalok – 1 small sachet will do

Water just enough to cover all the ingredients

Patis (fish sauce) – 1-2 tbsp

Salt and pepper to taste

* cabbage can also replace the kangkong and string beans.

Cooking Procedure:

1)     Saute the garlic first, then add the onion. When the onion becomes almost translucent, add the pork belly.  Let simmer for 2 minutes.  Add a cup of water and transfer in a pressure cooker.

2)     In a pressure cooker, mix all the ingredients except the vegetables.

3)     Boil for 20 minutes from the moment the pressure cooker starts whistling. Take out the pressure from the cooker then open.

4)     Let it boil again under medium fire.  Add the string beans and sili and boil for a minute or two then add the kangkong.

5)     Take out from the fire

There goes our sinigang


Saturday, 5 March 2011

Fried Garlic-Egg Rice

Here’s the fried garlic-egg rice we had for lunch today.  This is
deliciously deadly and heavy in the stomach.


cooked Rice  -  4 cups

sunflower oil - 4 tbsp

Garlic, crushed and chopped – 7 cloves

salt to taste

Eggs – 2 medium size, beaten

Cooking Procedure:

1)  Saute garlic in oil.  Wait until the garlic changed its color
then add the rice.  Stir continuously.

2) When the rice is hot enough add the beaten eggs. Stir continuously.

3)  Add salt to taste and serve.

We are hypocrites wehehehe.  We had a healthy fish dish then we had
this high calorie and high-cholesterol rice that comes with it.  Bummer.

let me show you how deadly this rice.

1) 1 cup of cooked rice:

Calorie - 205
Cholesterol – 0          Saturated
fat – 0.1 g

2) 2 Eggs, fried :

Calorie - 199
Cholesterol - 400 g.
Saturated fat - 2 g

3)  1 tbsp of Sunflower oil :

Calorie - 120
Cholesterol – 0          Saturated
fat - 2 g

All in all, this recipe has the following content (this is just an

Calorie -
1,499          Cholesterol –
400          Saturated fat – 10.4


Aba's Steamed Tilapia

It’s feast day :-) time to indulge that palate with something delicious and  flavorful.

Add caption

Today is Aba’s (Kristine’s bf) steamed tilapia day.  This is one of his expertise andmy personal favorite.  According to him, this dish is a favorite pulutan among his peers that goes with beers. Mga
ipokritong sosyal
wahahaha  (hypocrite socialites??? is my english correct?) .  They eat low calorie pulutan then drink high calorie beers ? and what for? to minimize the intake of calorie? :-) ok fine.


Black Tilapia -  2 large pieces

Ripe tomatoes – 2 large pieces (slice it to make a ring design)

Onion – 3 large bulbs (sliced making a ring design)

Garlic – 5 cloves

Oyster sauce -  5 tbsp

Sweet Sauce – 1 tbsp

Sunflower Oil – 1 tbsp

Salt and pepper  to taste

Cheddar cheese-  6 slices

Add caption

Cooking Procedure:

1) Prepare the sauce. Chop the garlic using a mortar and pestle.  Add Oyster sauce, sweet sauce, salt, & pepper. Set aside.

2) Slice the back and front of the tilapia to make a “pouch”. Rub the tilapias with salt.  Stuff each tilapia with a slice of cheese, onions, tomatoes, and the sauce.Set aside

3) Arrange the tilapia and the rest of the ingredients separately on an aluminum foil in this manner:

Aluminum foil.  Spread 1-2 tsp of the sauce, then a layer of onions and tomatoes, then a slice of cheese, the stuffed tilapia, then a slice of cheese, a layer of onions and tomatoes, then drizzle with 1-2 tsp of sauce.

4)  fold in the aluminum foil and seal properly so that the sauce will not ooze out.

5)  Place in a double boiler and steam for45 minutes.  Serve.

This is what we had for lunch a while ago.  Partnered with steamed pechay (bok choy) and Fried Garlic-Egg Rice  .  Great meal for a weekend

preparing the tilapia

- Sharosem(5March2011)

Conversion Table of Measurements for Liquid Ingredients

Conversion charts for cooking…  using  metric  measurements (grams, kilograms, etc for weight, I mean mass and  milimeters, centiliters, liters etc. for volume) over imperial  measurements (teaspoon, tablespoon, cups, etc) specially for those who are into baking (which is an exact science so metric measurements must be  observed!).

Here’s an easy way of converting U.S. Measurements to metric measurement for specific  liquid ingredients.  That is from a plain water to cooking oils. Help yourself.  For Dry Ingredients please  check out Conversion Table of Measurements for Dry Ingredients

You can also do your conversion online through


          U.S. Measurements – General

1 teaspoon = 1/3 tablespoon
1 tablespoon = 3 teaspoon
1 cup = 16 tablespoon
1 cup = 48 teaspoon

          U.S. Measurements for Liquid Ingredients :  VOLUME

1 teaspoon  = 5 milliliters (ml)
1/2 teaspoon  = 3 milliliters (ml)
1/4 teaspoon  = 2 milliliters (ml)
1/5 teaspoon  = 1 milliliters (ml)
1 tablespoon  = 15 milliliters (ml)
1/2 tablespoon  = 8 milliliters (ml)
1/4 tablespoon  = 4 milliliters (ml)
1/5 tablespoon  = 3 milliliters (ml)
1 cup  = 240 milliliters (ml)
3/4 cup  = 180 milliliters (ml)
2/3 cup  = 160 milliliters (ml)
1/2 cup  = 120 milliliters (ml)
1/3 cup  = 80 milliliters (ml)
1/4 cup  = 60 milliliters (ml)
1/5 cup  = 48 milliliters (ml)
1 cup  = 8 fluid ounce (fl oz)
1/2 cup  = 4 fluid ounce (fl oz)
1/4 cup  = 2 fluid ounce (fl oz)
1 cup  = 1/2 pint (pt)
2 cups  = 1 pint (pt)
4 cups  = 1 quart (qt)
4 cups + 3 tbsp  = 1 liter (L)
1 pint (pt)  = 473 milliliters (ml)
4 quarts (qt)  = 4 liters (L)
4 quarts (qt)  = 1 gal (gal)


          Converting U.S. to Metric Measurements for Liquid Ingredients : 

1 teaspoon  = 5 grams (g)
1 tablespoon  = 15 grams (g)
1 cup  = 240 grams (g)

B.  MILK (Liquid)
          Milk – Full Cream & other UHT processed milk
1 teaspoon  = 5.15 grams (g)
1 tablespoon  = 15.45 grams (g)
1 cup  = 247.2 grams (g)
          Milk – Evaporated
1 teaspoon  = 4.65 grams (g)
1 tablespoon  = 13.95 grams (g)
1 cup  = 223.20 grams (g)

C. FAT (Cooking Oils, Butter, Shortening, Margarine, etc.)
1 teaspoon  = 4.85 grams (g)
1 tablespoon  = 14.55 grams (g)
1 cup  = 232.8 grams (g)
1 teaspoon  = 4.65 grams (g)
1 tablespoon  = 13.95 grams (g)
1 cup  = 223.2 grams (g)
          Lard and Shortening
1 teaspoon  = 4.65 grams (g)
1 tablespoon  = 13.95 grams (g)
1 cup  = 223.2 grams (g)
          Cooking Oil – Corn
1 teaspoon  = 5.33 grams (g)
1 tablespoon  = 16 grams (g)
1 cup  = 256 grams (g)
          Cooking Oil – Olive
1 teaspoon = 4.55 grams (g)
1 tablespoon = 13.65 grams (g)
1 cup = 218.4 grams (g)
          Cooking Oil – Vegetable
1 teaspoon = 4.45 grams (g)
1 tablespoon = 13.35 grams (g)
1 cup =  213.6 grams (g)
          Cooking Oil – Palm
1 teaspoon =  4.6 grams (g)
1 tablespoon =   13.8 grams (g)
1 cup =  220.8 grams (g)

          EGGS  – Yolk & white (Beaten)
1 medium size  = 50 grams (g)
1 teaspoon  = 232.8 grams (g)
1 tablespoon  = 14.55 grams (g)
1 cup  = 240 grams (g)
          EGGS – White
1 teaspoon  = 4.65 grams (g)
1 tablespoon  = 13.95 grams (g)
1 cup  = 223.2 grams (g)
          EGGS – Yolks
1 teaspoon  = 5.7 grams (g)
1 tablespoon  = 17.1 grams (g)
1 cup  = 273.6 grams (g)
          Sour Cream
1 teaspoon  = 2.55 grams (g)
1 tablespoon  = 7.65 grams (g)
1 cup  = 122.4 grams (g)
1 teaspoon  = 4.65 grams (g)
1 tablespoon  = 13.95 grams (g)
1 cup  = 223.2 grams (g)
1 teaspoon  = 5.3 grams (g)
1 tablespoon  = 15.9 grams (g)
1 cup  = 254.4 grams (g)
1 teaspoon  = 7.2 grams (g)
1 tablespoon  = 21.6 grams (g)
1 cup  = 345.6 grams (g)

- fresha-licious(10December2011)

Garlicky Pasta with Pork and Eggplant

I was rummaging through my black book last night, checking on a recipe that I could possibly cook  (I  always keep a black book that contains all the recipes of dishes I have  cooked and will still cook. I left the oldest one that I have back home in Manila) when I came upon a recipe I’ve been cooking since a few  years back in the Philippines.  Experimenting on pasta sauces is something I love to do.  Colleagues of mine who are chefs and good cooks  in there own rights have little or no idea that I too can cook delicious pasta :-) .  I was branded as “R&D” when it comes to food/dishes- Research and Destroy :D   Well, you see,  If I am around people who can actually cook I pretend to know-nothing about cooking,  I show them Iam extremely interested and
ask them a lot of questions.  That’s the best way to learn – the idiot way :-)

Well, I didn’t get this from any recipe books, posted recipes, etc. or learned it from someone- I discovered this on my own.  I first came up with this pasta dish when I craved for pasta but what I only have inside the ref except for the water, coke and chichiryas are ground pork, a few pieces of eggplant, tomatoes, onions and parmesan cheese, oh  and garlic too.   I almost went for a tortang talong (Eggplant  omelet) but good thing I didn’t.  I always have a stock of pasta  noodles, parmesan, and extra virgin olive oil at home that my sisters
Joy and Kristine usually use to oil their hairs. So there, I decided to make use of the ingredients available and make myself a good-tasting pasta meal.

Anyways, here’s my garlicky pasta with pork and eggplant recipe.  This is one of my oil base pasta recipe


Pasta noodles (spaghetti or fettuccine) – 200 to 250 g.

Olive Oil –  5 tbsp +++ (more can be added as desired)

Garlic, finely chopped – 10 to 15 cloves (as many as desired)

Onions, finely chopped – 1 large bulb

Ripe Tomatoes – 2 large pieces

Ground Pork – 200 to 250 g.

Eggplant – 3 half-foot long

Herbs:  Basil, Thyme, Rosemarie, Oregano

Salt and Pepper

Parmesan cheese – as much as one desires

Cooking Procedure:

1)     Cook the pasta noodles as directed on the package. Drain and set aside.

2)     Thinly slice the eggplants and fry.  Coarsely dice and set aside.

3)     In a low fire, heat the olive oil.  Saute’ the ground pork until it’s almost fried.

4)     Add the garlic, let simmer for a minute then add the onion and tomatoes.

5)     Season with herbs, salt, and pepper. Simmer for a few minutes then turn off the fire.

6)     Add the pasta and toss.

Serve the pasta with lots and lots and lots of parmesan cheese.   While others have wines to come with pasta dishes, I prefer coke zero, ice cold, and has to be one liter all for my own consumption

-Sharosem (5march2011)

PS:    Alma (Ais’ helper) just cooked tuyo for breakfast today.  hhhhhmmm thinking (drumming fingers on chin) why not try the tuyo with pasta that Ana (my colleague) had been talking about? hhhhhmmm :-)

Friday, 4 March 2011

Adobo : Chicken-Pork

Here’s another recipe for Adobo.  My favorite chicken-pork adobo.

As you can notice, I add in sugar to the ingredients.  The sugar neutralizes the tanginess that the vinegar gives.  I am not fond of sour tasting adobos :-) that’s why.

Ingredients :

Pork, cubed  - 250 g

Chicken, cut into pcs – 250 g.

Sugar  -  2 tsp

Light soy sauce  - 10 tbsp or 8 tablespoon silverswan soy sauce

Cane or apple cider Vinegar – 10 tbsp

Water              – enough to cover the meat

Soya oil  – 2 tbsp

Garlic, chopped or diced – 6 cloves

Salt and Pepper

For the chicken, I always choose the thigh, legs, and wing parts, and of course the chicken ass (we call it kimmot in Ilocano).  These are the juiciest parts of a chicken.

Cooking Procedure :

1) Saute the garlic, chicken and pork in oil.

2) Let it simmer for 5 minutes or more to allow the meat to release it’s own oil.

3) Take out the chicken and set aside.

4)Add the water (1 cup), soy sauce, vinegar, sugar, and pepper, and stir.  Add more water enough to cover all the pork.

5) Cook the pork until it’s tender then add the chicken.

6) Let it cook until all the liquid evaporates leaving only the oil.  Fry the meat on it’s own oil for 2 minutes while stirring continuously.

My stomach is growling and I am salivating on the thought of have chicken-pork adobo, steamed rice and ripe banana and coke zero.  

Huuuwwwaaa I’m hungry.  I’ll just be having fruit juices for the whole day today (sniff, sniff)  What a price to pay just to lose weight and be healthy

- sharosem (4March2011)