Sunday, 30 October 2016

Fried Rice in Cuttlefish Ink

If there is pasta with squid ink as sauce, then I can definitely use the cuttlefish ink with my fried rice.  You might think that the blank ink of squids of cuttlefish will just make the pasta or in this case the rice a black color, you are most definitely wrong.  

Sometimes, with the use of squid ink, the pasta or rice will just turn black.  I tried it once with my pasta and it was tasteless.  I needed to put more black ink which at that time was not available. More ink would mean more squids to derive it from and that means it will take me several months to be able to have enough squid ink for a simple fried rice (sigh...)  

How to get black ink from squids or cuttlefish? Simple, just remove the ink sac of the squid or the cuttlefish, place them in a container, and freeze them to be thawed when you have decided to use them :-) I don't know how long they can be stored in the freezer though :-(

Using the cuttlefish's black ink is awesome, not only does it give a black color but also provides a unique flavor on the fried rice.  The content of one ink sac or even just half of it will do the trick.  

How does it taste? Some would think it will taste very fishy but its actually not.  The taste is a bit salty, brinier, mildly fishy, somewhat pungent, and has the rich flavor of the cuttlefish of course.  And based on experience, the use of cuttlefish ink in fried rice makes it more delicious as compared to using squid ink. Just don't  use the black ink excessively as it will make your fried rice salty.

And like eating squid or cuttlefish cooked in their own ink, this fried rice will turn your mouth black :D By the way, I used a day old cooked jasmine rice in this recipe


Rice, cooked - 2 cups or whatever is available
Mixed veggies (carrots,peas, corn, green beans)- 1/2 cup
Garlic, minced - 5 cloves
Onions, minced - 1 small
Black Pepper Powder
Sweet Paprika Powder
Cuttlefish ink - half of the content of 1 sac or more depending on the taste you want
Low Sodium Salt to taste
Olive Oil- 1 tbsp

Cooking Procedure:

1.  Heat oil in a wok then add onions, stir until they are almost caramelized.  Throw in the garlic and continue stirring
2.  Throw in the mixed veggies,black pepper powder, and sweet paprika powder, stir-fry for a minute.
3.  Add in the cooked rice and continue stir-frying for about 5 minutes. Season with salt to taste
4.  Push the the rice to the sides of the wok to make a well. Pour a little olive oil then add the ink. Let it simmer. Mix the rice with the ink, make sure that the rice is fully coated. Stir-fry for a few minutes until the moistness evaporated.

Serve and enjoy


© myFresha-licious (30October2016)

Saturday, 29 October 2016

Minatamis na Macapuno

It's truly difficult to find true friends in this era.  Someone who is going to knock your senses straight when your insanity kicked in deep. I'm lucky I found one in my good friend and tukayo who is always generous to share her recipes with me.  Thanks Shaw!!!

Minatamis na macapuno, is a Filipino preserved sweet delicacy that is often eaten as is or used in other Pinoy delicacies like halo-halo, cakes, kakanin, etc. When I googled the word macapuno, the descriptions I found were somewhat funny.  Macapuno are considered mutated coconut.  Yup, it's true.  Try googling it. Once upon a time, our fellow Pinoy that makes kopra considered them useless and just throw them away as they cannot be made into kopras. Thanks to the genius who turned it into a delicious panghimagas (dessert).

By the way, here is another description of macapuno from Tagaloglang  :  The Philippine Coconut Authority translates macapuno as coconut “sport” — it is the very soft endosperm of coconuts. What this means is that instead of the interior lining of the coconut shell being the firm solid white we’re all familiar with, it is more like translucent jelly.

Here is my Tukayos's  recipe for Minatamis na macapuno or sweetened macapuno.  For those who wants to buy this just check her fb page at Milk and Butter Concoction.  She's also selling breads and cakes.

( )

Ingredients :

Macapuno - 1 fruit
Granulated sugar - 2 cups
Water - 1 cup
Pandan leaves or substitute with vanilla

Cooking Procedure:

1. Mix sugar and water in a saucepan turn on heat, stir until all the sugar is dissolved. 

2. Put in the grated macapuno and pandan leaves.  Make sure the macapuno is fully covered by the sugar syrup. 
3. Mix continuously until macapuno strips are transparent.
4. Transfer to jars while hot. Half seal/half close the lid of the jar and sterilize (put in a pan with water then boil,low fire) for 25 minutes.
5. Remove from the pan then close the lid fully.

© myFresha-licious (29October2016)

Thursday, 27 October 2016

Filipino Callos with White Beans

There's one pack of approximately 600 grams of beef tripe sitting inside the freezer.  I've been meaning to cook it as kare kare but when it was time for me to cook it I found out that we have no peanut butter nor peanut at home and I cannot inconvenience the husband to run to the nearby grocery store to buy what I needed since he just got back from work (he was on night shift).  So I had to rush to my laptop and find the next best thing I can do with the tripe thawing on the sink.

What is tripe?  According to wikepedia,  tripe refers to the edible offal from the stomach of various farm animals. It is popularly referred to by Filipinos as tuwalya.  The word tuwalya is the Filipino term for towel. It Make sense doesn't it, because tripe has towel-like texture.

Filipino callos is a dish that is adapted from the famous Spanish dish called callos Madrilenos or callos a la Madrileña. Callos is an ox-tripe stew cooked until it is very tender. Ox trotters or ox cheeks are usually added. Serrano ham, blood sausages, or chorizo sausages are also added along with garbanzos or cheek peas then simmered in a rich sauce made from sweet red paprika and tomatoes.

The Filipinized version of callos almost uses the same ingredients, ox or beef tripe, sometimes with trotters, garbanzos and chorizo sausages are also added and of course, tomato sauce or tomato paste is used seasoned with black pepper and salt.  

My version is an easy one.  I made a few substitutions. Actually a lot.  I found a few Filipino callos recipe on the internet using canned white beans. And since I have no garbanzos I used that instead.  Then I added some veggies like bell pepper and carrots.  Now here is my take of the famous callos.  

( )

Ingredients :
Beef Tripe - 600 grams
Baked Beans - 1 tall can
Tomato Paste - 50 ml
Bell pepper, diced - 1 large
Carrots, diced - 1 medium
Green onion leaves including the stalks, julienned
Onions, julienned - 1 medium
Sweet red paprika - as desired
Garlic, chopped - 6 cloves
Beef Bouillon - 1 cube 
Water - 
Low Sodium Salt - to taste
Black pepper, cracked - to taste
Olive oil or any vegetable oil - 2 tbsp

Cooking Procedure:

1. Wash the tripe properly in running water then slice them into serving pieces.
2.  Dump the tripe in a pressure cooker, pour water at least an inch above the tripe, add salt, and cracked black pepper. Cook under pressure for 35 to 45 minutes, time has to start from the moment the pressure cooker whistles.  

Remove the cooked tripe from the pressure cooker.  Throw away the liquid.  

Caution: Just make sure that the pressure from the cooker has been released before opening it otherwise it will explode on your face.

3. In a wok or large frying pan, pour the oil, saute the garlic until aromatic, then add in the onion and green onion leaves, give a quick stir.
4.  Throw in the cooked tripe and stir fry for two minutes.  Pour 1 cup of water on the tripe, add in the tomato paste and the beef bouillon, season with salt, red paprika, and black pepper,  then bring to a boil.  Cover and continue to simmer for about 15 minutes or until half of the liquid have evaporated.
5. Pour the baked beans on the tripe, add in the carrots and bell pepper then continue to simmer for another 5 minutes.

Adjust taste as needed.  Serve and enjoy.

© myFresha-licious (27October2016)


myFresha-licious on Facebook

myFresha-licious on Pinterest

- All photos, texts, and anything published in this site is owned by the Authors of, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

Sunday, 23 October 2016

Steamed Hamour Fish with Scallion and Lemongrass

I'm back!  How long has it been again since my last post? It's been almost a year! Goodness! Thank you for sticking with me despite my absence.  The reason for my absence? Loooong story. I will share it with you soon.  Once I get a break from mommy duties to my twins (... angelic smile)  Yes, my friends. Finally I'm a momma and a supermom at that...

Anyway, here's my first post after a very long hiatus (... angelic smile)

Eating healthy is an option and there are many ways of doing so. One option is choosing the healthier meat, white meat over red meat. But you need not necessarily completely eliminate red meat from your diet unless they are triggers to your IBS (irratable bowel syndrome) or you're allergic to them.  Just lessen your intake of red meat.  

Option 2:  instead of using the usual high sodium salt, soy sauce, fish sauce, and other condiments  use the low sodium alternative.  We also don't recommend using low-sodium condiments all the time.  You can use the the regular salt, sou sauce, fish sauce, etc. just lessen it and incorporate more herbs and spices in your dish.

That's what we've been doing for the past few months since we are trying to eat healthier.  Lately, I've been into lemon grass.  I've been incorporating lemon grass in any dish as possible, may they be soup dishes, as stuffings, or part of a marinade. I just can't get enough of its refreshing flavor.

We have other recipes of steamed fish you might be interested in, click steamed fish recipes to see them.  Click this for our collection of other steamed dishes recipes.


Hamour Fish-  1 whole medium size
Scallion, white and light green parts -2 stems
Lemon grass - 2 stalks
Ginger, sliced into strips -
Low Sodium Soy Sauce
Oyster Sauce
Black Pepper, coarsely ground

Cooking Procedure: 

1.  Gut and remove the scale of the fish. Wash and pat dry.  

2.   Cut 3 or 4 slashes on both sides of the fish.
3.   Rub salt and ground black pepper on the skin and cavity of the fish.  Let stand for at least 30 minutes
4.  Mix soy sauce and oyster sauce and pour it on the fish.  Make sure that it is fully covered inside and out. Marinate for at least 2 hours 
5.  After 2 hours,  boil water in a pot or double boiler.

6.  Stuff the fish with ginger, lemon grass, and scallion.  Use only half of the spices.
7.  Grease the aluminum foil with oil then lay the remaining ginger, lemon grass, and scallion on it.
8.  Place the fish on top of the ginger, lemon grass, and scallion then wrap the aluminum foil around the fish and seal it. 
9.  Place the fish on a steaming tray and steam the fish for at least 20-30 minutes depending on the size of the fish.

Serve and enjoy


myFresha-licious on Facebook

myFresha-licious on Pinterest

© myFresha-licious (23October2016)