Monday, 31 August 2015

Banana S'mores Muffin



Every day, every minute, every second, we interact with people.  That may either be through face to face, long distance conversations, text, or in this digital age, through chat and social media.  Each one, no matter how simple or short our interaction is with them, makes an impact, significant or not in our lives.

Well, I'm in a lot of drama lately and this friend of mine, let's call her tin (K. Bernardino), are one of my few friends who's always willing to "listen" to my every venting. We discuss things from anything mundane to all things extraordinary in life, from my sometimes boring life as an unemployed wife to her interesting projects at work. She had come so far, from a shy young intern in Puratos to an independent woman who chose a career path in the US.  Despite being busy balancing her career and lovelife, she always finds time to talk to me.  And I am grateful to her for lending me her ears and her time.

A few interests we have in common are food, cooking, and baking.  I usually ask her for some recipes and here is just one of them. 

BANANA S'MORES MUFFIN
(www.myfresha-licious.com)

Ingredients:

All-purpose flour-  500 g.
White sugar - 300 g
Baking Powder - 30 (depending on the brand)

Salt - 6 g
banana (over-riped), mashed - 300 g
Water - 150
Vegetable oil - 120 g
Eggs, whole- 100 g

Topping :
Marshmallow fluff
Chocolate Syrup

Baking Procedure:
1. Preheat oven to 180ºC.
2. Combine all of the dry ingredients in a bowl.
3.  Add in the remaining ingredients and mix using an electric mixer until just incorporated.
4. Pour in the vegetable oil and mix until there are no more lumps. Do not over mix.  Let sit for at least 20 or 30 min.
5Grease your muffin tin or line them with a cupcake/muffin liners
6.  Spoon batter into the muffin tins. 

The muffin tins should be 2/3 full if you want to achieve a nice top to be frosted. If you want to achieve the mushrooming effect, fill it up to the brim.

7.  Bake for 20-25 minutes  at 350 degrees Fahrenheit .
8. Remove from tins and serve warm or if you want to frost your muffins, cool it down first before frosting

© myFresha-licious (31August2015) 

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Sunday, 30 August 2015

Cheesy Herb Bread




I've been crying all morning because I read an article that was shared on my FB wall.  I've always been sensitive and emotional for all my life but I am more sensitive and emotional for the past months.  I cry too easily.  Well, a person who is going through so many things will be emotional just the same.

Don't get me wrong, I am happy :-) the husband and I always find time to have fun. Lazie (our Persian cat) and I always have have fun :-) There are just those things beyond my control that make me sad.  I haven't lost hope, though.That's a very good sign, don't you think?  

So to blast off steam and get out off my depression I decided to bake some breads.  Cheese rolls or ensaymada were the first few things on my mind but I decided to go for the Filipino Spanish bread. Then,suddenly, while the dough was proofing and while preparing my chicken menu for our dinner ( I cooked Adobo with White Wine), I just craved for something cheesy and "herby".  So I came up with this Cheesy Herb Bread.  The husband was not surprised at the so many changes, he's used to it.  I promised him that I'd bake cinnamon bread actually.



Dough kneading was indeed relaxing.  It keeps my mind away from over-thinking things that triggers my depression.  Compared to just sitting in front of my laptop typing on the keyboard or searching for anything or just watching, exerting physical effort and keeping my hands busy makes me focus on something other than what makes me sad. So if I am not dough kneading, baking, cooking, I keep myself busy doing chores at home.  Otherwise, I'd be staring blankly at anything and feel miserable afterwards.

ANYWAY, I won't bother you with my life's drama.  Let's go to my cheesy herb bread which we had for supper two nights back along with my special chicken adobo which I cooked in white wine. The Husband loved it, the bread and the adobo of course.  He said and I quote verbatimly "I like the bread, tama ang tamis at malasa. masarap ang combination ng cheese, herb, at yung sweetness nung bread".  (I like the bread. It has the right sweetness to it and the combination of the cheese, herb, and sweetness of the bread is delicious).  

Need I say more?  Here it is, try it.  By the way, I got lazy so I did not convert my recipe into cups and tablespoon.  Check our post on measurement conversion so you can convert them.  Click the link - Measurement Conversion.

By the way, I also created the recipe for the bread's dough.  It's one of those things I do.  I like to formulate my own bread and butter cake recipes until I get something worth keeping.  I have many failed recipes too, who doesn't? This is just one of those that are successful.



CHEESY HERB BREAD
(www.myfresha-licious.com)

Ingredients:

Dough :
All Purpose Flour - 400 g. (set aside at least 15 grams for dusting)

White Sugar - 60 g.
Salt - 2 g.
Instant dry yeast (le saf) - 4 g.
Water- 120 g (+/-) depending on the absorption rate of the flour
Butter Flavored Shortening - 60 g.
Whole Eggs- 100g


Toppings:
Thyme - a pinch
Rosemary - a pinch
Basil -  a pinch
Sliced cheese - as desired
Butter, melted

Brushing:
Egg, beaten - 1 whole

Baking procedure:

     Fermentation time: 60 minutes
     Dough Scale:  300 grams each
     Proofing time :  40 minutes 

     Resting Time : 10 minutes
     Baking : 180 degrees celsius / 15-18 minutes or until the top is light brown then cook for another 3 minutes

1. In a bowl, mix all the dry ingredients for the dough except for the salt. After mixing, add the salt.
2. Make a whole in the center of the flour mix and pour the water, beaten eggs, and butter, mix by hands until it forms into a dough.

3.  On a flat surface, sprinkle some flour and knead the dough for at least 20 to 25 minutes.  The dough will be a bit sticky. I hand knead the dough, by the way.  If you are using a dough mixer, mix the dough until gluten is developed. To know if gluten is developed, take out a chunk of the dough stretch it, if you see a thin film-like layer as you stretch, the gluten is fully developed.
4. transfer the dough into a the same bowl and cover it with plastic or cloth. Ferment for 60 minutes

5. Brush your flat work surface with butter. 
6. Punch dough in the center and transfer it in your flat work surface.  
7. Cut and divide the dough into 300 gram portions.  Roll to form a small ball. Let it rest for 10 minutes

8.  Cut one dough ball in two then roll into a rope.  Brush with melted butter then place on top of your baking tray then braid the dough strings, pinch each ends, and tuck it under.
*** baking tray should be greased or lined with wax paper or make use of non-stick tray

9.  Proof for about 30 minutes.
10. Preheat oven to 180 degrees Celsius.
11.  After the 30 minutes of proofing, bake the bread at 180 degrees Celsius for 15 to 18 minutes or until the top most part turns into a light brown color. Take out the tray from the oven. 
12.  Mix the herbs together. Set aside.
13.  Slice the bread into about an inch thick but do not slice all the way down to the bottom.  If it is difficult to slice the bread let it cool down for about 5 minutes then slice it using a bread knife



14.  Slather the bread with the melted butter.  Make sure to brush the top and in between the cracks of the sliced bread.  
15.  Sprinkle the top of the bread with the mixed herbs then place the sliced cheese in between the cracks.
16. Return the bread in the oven and bake for another 3 to 5 minutes.

Cool down before serving, that is if you can wait :-)


© myFresha-licious (30August2015)

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Saturday, 29 August 2015

How to Make Mackerel Tinapa (Filipino Style Smoked Mackarel Fish)


So, my IBS (irritable bowel syndrome) has been making my day miserable since yesterday. Not sure if the culprit was the Indian food that we had for lunch yesterday or something else. I don't want to take meds for some reasons. I hope this will not make my life difficult for another more day (wahuhuhuhu...) Anyway, that's life. And while my gut is in chaos, I am wondering where to get some saba mackerel so I can make this delicious tinapa.

Tinapa is a famous fish delicacy among Filipinos. For Filipinos living outside the country, the mere mention of this delicious thingies will whet one's appetite.  The truth is I am now drooling at the site of the tinapas in the picture wishing that we have these for breakfast.  Oh yes, Filipinos like us, usually have this as part of our breakfast meal but you can have it any time of the day as you wish.  My Mami will serve it with sauteed tomatoes and onions (check this for the recipe), scrambled eggs, and sinangag (Garlic fried rice).

Don't confuse tinapa from tapa.  The latter refers to cured red meats.  Tinapa on the other hand pertains to the fishes that are preserved  or cured through the smoking method. These delicious tinapa are sold all over the Philippines, either sold by vendors in wet markets, by street vendors, in sari-sari stores, even in large groceries and supermarkets.  In Qatar, smoked bangus (milkfish) is available not only in Filipino and Asian stores but also in all large supermarkets.

How to cook smoked fish?  Like every Filipino, smoked fish are usually and normally fried. My husband and I, on the other hand, usually grill or bake our smoke fish because we are avoiding oily food.  It's any one else's preference, anyway :-)

Here is the recipe and procedure on how to make tinapa by cabalen Ronald popularly know as Dlanor Dyano by members of Kawali@Palayok (a food group on facebook).  He is a Kapampangan chef that currently lives in Milan, Italy. Thank you so much chef for allowing as to post your recipe and picture on our blog.  We are ever grateful.  Keep sharing your recipes! Grazie mille Chef

MACKEREL TINAPA
(http://www.myfresha-licious.com/)

Ingredients:

Mackerel clean wash well - 
5 kg
Salt - 1 cup 
Water - 
8 cups 
Garlic - 
4 cloves
Pepper - 
1/2 tbsp 
knorr cube - 
1 pc
Bay leaves / laurel - 2 leaves
Olive oil - for rubbing after the fish are smoked

Procedure:

1. Place water, salt, garlic, bay leaves, pepper, and knorr cubes in the bottom part of your steamer.  Mix well.

2.  Heat under low fire for about 5 minutes.  Turn off fire and let the brine water cool down.
3.  Soak the fish in the brine water for about an hour
4.  Remove the fish from the brine water to drain.  Set aside the brine water for later use.
5.  Arrange the fish on the steaming tray.  Sprinkle with a little salt.
6.  Over medium fire, bring the brine water to a boil. Turn to low fire and continue seamering.

7. Place the steaming tray with the fish over the steamer and steam for 30 minutes.  Air dry the fish in open air or use an electric fan
8.  Smoke fish until they turn golden brown.

9.  Cool smoked fish before brushing each one with olive oil

© myFresha-licious (29August2015)

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Thursday, 27 August 2015

Pork Tocino



As promised, we are featuring Filipino preserved foods this week. Here is a famous Filipino preserved pork called Pork Tocino that is not only served for breakfast but for all meal time through out the day.

Pork Tocino is a Filipino cured pork meat that find its roots way back to  the Spanish colonization in the Philippines.  It is said that this preserved dish was taken from the Spanish word Tocino which is a Spanish term for bacon that is made from pork belly. 

Pork tocino  which usually comes in red color is often fried and served as part of a breakfast meal.  You can also find tocino in most, if not all, Filipino restaurants and karinderia (small food stalls) and is offered as a Silog meal that is often call tosilog.  It goes with sinangag (Filpino garlic fried rice) and itlog (egg) cooked the sunny-side up way. 

Originally, pork tocino is made by marinating thinly sliced pork belly in salt, sugar, and saltpeter (salitre) or potassium nitrate.  Now a days, there are many variations of making pork tocino which often times omits the usage of saltpeter due to various reason.  One would be is the impact of using saltpeter on our health and the other thing is the availability of saltpeter in certain places.  Also, tocino making is no longer limited to the usage of pork meat. Other meats like chicken, beef, and even fish are used to make tocino.

The pork tocino we are presenting to you today was developed by a new found friend, Ms. Marihley Lantin Cruz who is also a member of a food group on facebook that I joined in.  She is a Filipino and is currently based in Tokyo, Japan. She is definitely a foodie and a great cook as shown by the many photos of food she's been posting in her facebook account.  Thank you so much sis for sharing your pork tocino creation with us :-) sa uulitin po. 

PORK TOCINO
(http://www.myfresha-licious.com/)

Ingredients:

Pork Shoulder - 1 kg 

Marinade:
Rice Wine -  1 cup
Pineapple juice - 1 cup
Brown sugar - 1 to 2 cups
Ketchup (banana or tomato) - 6 tbs. 
Soy sauce - 4 tbs
Garlic (minced) - 2 cloves or 1 tbsp garlic powder
Salt - 5 tsp
Black pepper 1 tsp. 
 Annatto powder - 2 tsp. 

*note:  you can reduce the amount of sugar in the recipe or you can add more depending on your taste preference

Cooking Procedure:

1.  Mix all ingredients for the marinade.  Stir until the sugar is completely dissolved.
2.  Pour the marinade on the meat and make sure that the marinade are evenly distributed. 
3.  Knead the marinade into the meat to ensure that the meat absorbs the flavors properly.


3. Place the pork tocino in a container and cover it or you can transfer the marinated meat including sauce in a zip lock bag.  Marinate inside the refrigerate for 2 - 3 days.





How to cook the Pork Tocino:

1. heat oil in a frying pan and fry the the pork tocino until each sides turned into golden brown.

*important note:  this recipe and the pictures posted were used with Ms. Marihley Lantin Cruz's permission. 

Check out our other preserved food recipes here.

© myFresha-licious (27August2015)

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Tuesday, 25 August 2015

Chili Garlic Oil


(use of photo with permission from Sharon Rimando)
Hi there again Friends.  Thank you for reading our blog.  This week, we are featuring some Filipino preserved foods.  And we are starting with this delicious Chili Garlic Oil of our dear friend Sharon Rimando.

Like our Asian brothers and sisters, Filipinos just love chili oil as a condiment.  Chili oil has already been part of the Filipino food tradition, we add it in any dish we eat any meal of the day.  I love chili oil on my dim sum, sometimes on my pizza (remember yellow cab? they offer hot chili oil as condiment), and on my pasta.

So what is Chili Garlic oil? It refers to a hot and spicy oil that is made of vegetable oil infused with hot chilies. There are many ways of making chili oil, the Thais, Japanese, Chinese, Koreans, and other Asians have their own versions.  Different spices are usually added to achieve certain flavor for the chili oil.  In this case, garlic is added for a garlicky and fiery hot chili oil.

I have not tried making these magnificent fiery blends but my good friend, Sharon Rimando, was generous enough to share with me her recipe of Chili Garlic oil.  With her permission,  I am publishing her recipe and pictures on our blog for everybody to try :-)

Try this people and do send us a message if you've tried it ok?  Let us know what you think. 

By the way, Sharon has always been one of my closest friends way back our high school years. Do check out her FB page - Milk and Butter Concoction.  She's selling customized cakes and is currently based in Bulacan. Just in case you cannot cook this chili garlic oil, just buy it from her :-) quality guaranteed 

(use of photo with permission from Sharon Rimando)
CHILI GARLIC OIL
(http://www.myfresha-licious.com/)

Ingredients :

Siling Labuyo - 4 cup
Corn Oil - 4 cup
Garlic - 4 cup
Salt - 2 tsp
Sugar - 4 tsp
Oyster Sauce - 8 tsp
Knorr Liquid Seasoning - 8 tsp
Aji ginisa seasoning mix- 2 tsp
Sesame oil - 2tbsp

Toasted Garlic:
Garlic 2 heads, minced
Vegetable Oil 

Cooking Procedure :

Toasted garlic:

1. Make the toasted garlic by heating oil then throw in the garlic. Stir until all of the minced garlic turn brown.  You can make this ahead of time

Chili Garlic Oil:

1. Place all the ingredients in a blender and blend until smooth.
2. Pour in a pot or wok then cook under low fire for 45 minutes, stirring continuously.

While cooking the chili garlic oil or before cooking them, sterilized the bottles (including the covers) you are going to use to store these chili garlic oil.

3.  Pour water in a pot, enough to submerge the bottles or jars and their covers. Bring to a boil.  Sterilized the bottles/jars for 30 minutes. Remove the bottles/jars and drain to dry.
4. After 45 minutes of cooking the chili garlic oil, throw in the toasted garlic.  Continue cooking under low fire for another 45 minutes. Stir continuously.  Remove from fire after.
4.  Transfer and pour the chili garlic oil immediately on the sterilized bottles/jars.
5.  In a pot, place the bottles/jars containing the chili garlic oil (they should be covered) and pour water enough to submerge half of the height of the bottle.  Bring to a boil.  Sterilize for about 10 minutes.   Remove from fire and drain.

© myFresha-licious (25August2015)

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Monday, 24 August 2015

Soft Chocolate Chip Cookies



A few Saturdays back, we watched Tom Cruise's Mission Impossible 5:  Rogue Nation.  I so love Tom Cruise as an action star.  The movie will keep you on your feet and will keep you guessing what's going to come next with every scene. It's definitely action-packed, very techy, with a good sense of humor.  Should the franchise kick-out tome cruise as Ethan Hunt, I vow not to watch any Mission Impossible Franchise again.

Anyways, I have decided to make a few changes in my blog posting.  The Husband and I noticed that we only have a few posted recipes on desserts specially baked goodies.  So I have decided to start every week with a post on any dessert recipes and afternoon tea/coffee recipes, baked or no baked, frozen or hot, chocolates or egg-based, flour or cereal based, anything and everything sweet.  I am obliging myself to make desserts and any sweet delights, pushing myself to further improve my skills if there are any hidden inside me.   Because of that, you can expect me to be posting ice-cream, chocolates, cakes, cupcakes, brownies, bars, cookies, etc. 

To start with, here is my chocolate chip cookie recipe.  

I've been into cookies this time.  Though I am still on my quest to perfect my steamed rice cake or puto in Filipino, alternately I'm experimenting on my cookies.  I'm trying to come up with a chocolate chip cookie that my husband and I would love together. This particular recipe produced a soft cookie. The husband liked the flavor specially the right sweetness to it as it is not cloying sweet nor overwhelmingly buttery.  I think the brand of the butter has something to do with the right butter flavor.  There are butter that usually gives an overwhelmingly buttery taste and the best way to prevent this is to reduce the amount of butter to be used and add a bit of either shortening or oil. Or use another brand of butter,  in this case, I used the brand Lurpack.  The flavor is just right to our liking.

I made these cookies particularly as a thank you present to Ate Rachel for lending us her IELTS book reviewer.  I hope they liked it specially their little boy, Patrick.  

The husband definitely like this chocolate chip cookies because even before my cookies were completely cooled down, he already finished  2 pieces and when he found out that I gave everything away, he complained like a child.  I need to be baking more cookies in the coming days :-)


SOFT CHOCOLATE CHIP COOKIES
(http://www.myfresha-licious.com)

Ingredients: 

All-purpose Flour - 300 g.
Baking Soda - 4 g
Salt - 2 g
Butter, unsalted, room temp - 200 g
White Sugar- 150 g
Brown Sugar- 100 g
Egg - 1 pc (large)
Vanilla essence - 5g
Chocolate Chips - 150g to 200g

Baking Procedure:

1.Pre-heat oven to 180 degrees Celsius. 
2. Mix together the all-purpose flour, salt, and baking soda and set aside.
3. Mix the brown sugar and white sugar together
4.  Cream the butter and sugar together on low speed until fluffy.  Slowly add the egg and vanilla essence. Cream until the mixture becomes light in color.
5. Add the flour mixture in 2 batches and mix under medium speed until fully incorporated.



6. Throw in chocolate chips and mix at low speed until just incorporated.


7.  Scoop out the cookie dough using an ice creamscooper and lay them on a greased or waxed-paper lined baking tray
8. Bake for 7 minutes at 180 degrees Celsius

© myFresha-licious (24August2015)
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Saturday, 22 August 2015

Lindt Hot Chocolate Drink



The husband and I are 101% chocolate lovers.  We never ever ran out of stock of chocolate at home and whenever we do our groceries, we never fail to visit the chocolate /candy aisles to buy and check for any new chocolate flavors and brands :-)

Dark chocolates are our strongest suit.  We are not fond of the milk and white chocolate varieties as we find them too sweet to our liking. We have different brands of chocolates at home such as consumer brand chocolates like lindt and industrial brands like callebaut.  

There are times when I find it tedious to cook, that is bringing water or milk to a boil and stirring constantly, and all I want to do is press the button of an electric pot boiler, wait while browsing the internet, and have a chocolate drink after, fast and convenient, then this is one of my go-to chocolate drink

This recipe gives me a very thick, very rich, very chocolaty, very delicious hot chocolate drink.  I make use of dark chocolates, and in this recipe I used Lindt.  The higher the cocoa content, the better not only with regards to its health benefits but also it provides better and richer chocolate flavor.

We have a few recipes of cocoa and chocolate drinks including Filipino native chocolate drinks,  check them out by clicking myFresha-licious Cocoa & Chocolate Drinks

LINDT HOT CHOCOLATE DRINK
(www.myfresha-licious.com)

Ingredients : 


Lindt Chocolate (85% cocoa content) - 25g or more as desired

Unsweetened Cocoa Powder (Hershey's) - 1 tbsp
Full cream Milk Powder - 1tbsp
Hot Water- 1 cup
Stevia (optional)


Preparation : 

1. Pour water in an electric pot boiler and press the button to coil :-)  you can boil your water in whatever way you want.
2. In a cup, mix the dry ingredients well. Break the chocolates into small pieces.
3. Pour the hot water on the dry mix and and chocolates and stir until your drink is thick.

Enjoy :-)

© myFresha-licious (22August2015)

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Wednesday, 19 August 2015

Easy Chinese Style Steamed Chicken



Remember the Easy Roasted Chicken I posted a few days back? If you haven't seen that visit my post here.  The recipe was so simple and easy to make, there was nothing fancy and no special trick necessary. The same is true with this recipe. All it requires is a pot where you can submerge your whole chicken overnight.  The same pot can also be used to boil the water needed to give this bird a steam bath.  And of course the steaming tray. If you don't have that, be creative,  just place some sticks on top of your pot just sturdy enough to carry the wait of the bird, then cover with foil.

This chicken, though the recipe requires only a few ingredients, the resulting steamed bird turned out to be a capital D-E-L-I-C-I-O-U-S and very F-L-A-V-O-R-F-U-L.  My mami often makes steamed chicken before.  She used to marinate the bird in pineapple juices and steam them in the same pineapple juice.  Before having a pressure cooker (yes she is using pressure cooker to steam the bird)  she just made use of makeshift steamer and steaming tray using our big "silyasi"  or stainless frying wok and sticks she picked up from our backyard, weaved them together to make them sturdy enough to carry the bird's wait. She'd be lucky if she had bamboos for the same purpose. The most important thing is, the bird get's steamed and not boiled. Make sense, right?

If you are on a diet, you should try this to make a delicious yet healthy meal for you to enjoy. Dieting should not connote eating boring and tasteless food.  For those people saying this to me, "I thought you're on a diet? Why are you cooking so many delicious food?"  PLl-leeeaazee  Let me say it again, healthy food should not necessarily be boring and bland.  We eat healthy, we eat delicious.  So suck it up people (evil grin) 

By the way, if you have noticed, I often use low sodium salt and low sodium soy sauce in most of our recent recipes,  well, they wouldn't give you the same taste as using the real thing so either you use the regular salt or soy sauce but reduce usage or stick to the low sodium what not (evil grin)


EASY CHINESE STYLE STEAMED CHICKEN
(http://www.myfresha-licious.com)

Ingredients:

Chicken -  1 whole
Ginger, thinly sliced - 1 thumb size 
Green onions leaves - 2 stems

Low Sodium Soy Sauce - 3 tbsp
Oyster sauce - 2 tbsp
Black pepper Powder 

Brining Solution:

Water enough to submerge the chicken
Low Sodium Salt - 4 tbsp
Sugar - 2 tbsp


Cooking Procedure :

1.  Wash and drain the chicken
2.  Brine the chicken:  Dissolve the salt and sugar in water then submerge the chicken in it. Soak for at least 8 hours.
3.  Mix the soy sauce, oyster sauce, and black pepper powder.  Set aside

4.  Drain the chicken and pat dry.  With the soy sauce mix, rub the skin and the meat under the skin, and the cavities of the chicken. Set aside for at least an hour
5.  Boil water in a double boiler  
6.  Arrange chicken on a steaming plate placing the chicken breast-side up

7.  Steam for at least 40 minutes or  until the juices coming out of the chicken when poked run clear

© myFresha-licious (19August2015)

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Tuesday, 18 August 2015

Bangus Siomai (Milkfish Siomai)



My husband usually makes rellenong bangus (stuffed milkfish) you can see his Baked rellenong bangus by clicking this link.  It's only then that I can make dim sum (siomai or lumpia) out of bangus (milkfish).

I find it difficult, laborious, and annoying to remove small fish bones from milkfish that is the reason why I don't make rellenong bangus (stuffed milkfish),  so when my husband makes rellenong bangus I take advantage of the opportunity for him to make for fish flakes so I can use for other recipes.  Good thing that my husband has big cravings that sometimes drive him to do the extra mile, like removing even the smallest bones out of fish meat :-)



Well, if you're like me who hates de-boning fish, you can make use of other fishes like, salmon, tilapia, or any other fish type. I, personally, prefers bangus but I love to try other fish types like salmon or tilapia to make dim sum.

BANGUS SIOMAI (MILKFISH SIOMAI)
(www.myfresha-licious.com)

Ingredients :


Siomai Wrapper

Milkfish, whole - 500g (1 medium)
Garlic, minced - 5 cloves
Onion, minced - 1 medium

Ginger, minced - 2 slices
Raisins - 1/2 cup

Carrots, chopped - 1/4 cup
Green Bell pepper, chopped- 1 small
Coriander leaves, chopped - a few stems only (not too much)

Green onion leaves, chopped - 1 stem
Eggs, beaten - 1 medium
Garlic Powder - 1 tsp
Black Pepper Powder
Low Sodium Salt -1/4 tsp


Cooking Procedure :

1. Wash, scale, and gut, gut the fish.  

2. Gently massage the fish with your bare hands, to loosen the fish meat.  Scrape the fish meat from the skin.  You can reserve the skin for other use
3.  Mash the fish meat and remove all fish bones
4.  Mix together the fish meat and the rest of the ingredients except for the eggs and powder ingredients.
5. Beat the eggs and mix in the garlic powder, black pepper powder, and salt.  Pour it on the fish and veggie mixture.  Mix by hands or with a spatula / wooden spoon.
6. Lay flat the siomai wrapper and place a spoondful of the fillings on it. Wrap.  Repeat until all the fish-veggie fillings are done
7.  Boil water in a double boiler.  Steam the  bangus siomai for 15 to 20 minutes depending on the size of the siomai


Serve and enjoy

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