Thursday, December 06, 2007

Garlic Champignon Mushrooms


Garlic Champignon Mushrooms
Photo from the Web

This dish is inspired by the Garlic Mushrooms (a clone recipe I made) I used to have at Kahayag, a resto bar we used to frequent because of the good food and good music. So sad, it had to close down. I sure am missing the place now.

Ingredients:
6-10 cloves of Garlic (or more, adjust according to your preference) crushed and minced
1 can of Champignon Mushrooms
Knorr Liquid Seasoning - season according to taste
Salt and Pepper - season according to taste
Olive oil (or any kind of cooking oil) - about a tablespoon
1 tbsp Butter

Procedure:
1. Saute garlic in butter.
2. add olive oil.
3. add mushrooms including the liquid. let it boil.
4. season with Knorr, according to taste.
5. add salt and pepper according to taste.
6. simmer the mushrooms until the desired firmness of the mushrooms is reached.

serve and enjoy. =)

I am just winging out this recipe, no exact cooking time. I followed my taste buds when I made this. =)

Buttered Oyster Mushrooms with Garlic

Buttered Oyster Mushrooms with Garlic
6 servings (1/2 cup per serving)
Preparation time: 15 minutes cooking time: 5 minutes
- recipe taken from Eat and Run Cookbook


this makes a good accompaniment to beef steak or pork chop

3 cups oyster mushrooms
1/4 cup butter
2 tablespoons minced garlic
salt and pepper to taste

- wash and clean mushrooms. slice and soak in water for about 10 minutes. set aside.
- in a shallow pan, melt butter and stir-fry garlic until fragrant.
drain mushrooms and pat dry with paper towels. add mushrooms to pan, stirring until well coated with butter. cover pan and reduce heat.
- cook for 2 - 3 minutes, stirring occasionally. season with salt and pepper and serve immediately.

Siakoy or Sugar Twist



One of my indulgences and my favorite snack food when I was growing up. I miss eating this treat. My cousin's nanny that sells this fave of mine has transferred to another location (sigh). Though I can buy sugar twists from the grocery or a nearby bakery, it still does not taste the same. It lacks the homemade touch. Sugar twists from the grocery or the bakery tastes too commercialized for me. I still have to try out this recipe though. Hopefully one of these days I can let the nanny come over and teach me her secret in making this sumptuous sweet. =) So that every time I have a craving I can just whip myself up a batch =D (that would be something to look forward to).

Siakoy (Sugar Twist)

Ingredients:
4 cups flour
1/4 cup sugar
1 tsp salt
2 tsp yeast
1 cup lukewarm water
2 Tbsp oil

Procedure:
Dissolve the yeast in lukewarm water.
Add sugar, salt, oil, and 3 cups flour.
Mix and knead until smooth.
Use remaining flour during kneading.
Form into a ball and let rise in a greased bowl for 1 hour or until double in bulk.
Punch down and divide into 24 portions.
Roll each portion into a 10 inch cylinder and twist into a rope.
Let stand for 30 minutes or until double.
Fry in deep hot oil until golden brown.

Kangkong aka Morning Glory



Background:
Kang kong (Ipomoea aquatica or reptans) has two main varieties, one with larger leaves and stems and one with narrower leaves and stems…the latter sometimes referred to in local markets as “Chinese Kang kong.” Also known as “water spinach” – why, one wonders as it is not related to “spinach” but rather more closely related to sweet potatoes.

-from the web-

Kangkong is an ubiquituous vegetable in the Philippines. In English, it is known as swamp cabbage or swamp spinach although it is not a cabbage nor spinach. It grows everywhere in the Philippines, in ditches, in ponds, on dry land, or in cultivation. This is a very versatile green - you can use it as an ingredient for soup, stews, noodles etc. but it can also stand on its own and prepared as an adobo (adobong kangkong), with shrimp paste (binagoongang kangkong), or in this case, ginisang kangkong (sauted kangkong).

- from Manong Ken -

one of my favorite ways on how to cook kangkong

Apan-apan

4 tablespoons cooking oil
2 tablespoons garlic, crushed
4 tablespoons onion, sliced
6 cups kangkong stems, cut 3 inches long

½ cup tomatoes, sliced
1 cup vinegar
1½ cups water
6 tablespoons bagoong alamang (paste of salted and fermented shrimp fingerlings)

Mix vinegar and water, and heat in saucepan. As soon as mixture boils, add kangkong stems. Cook until all liquid is absorbed. Transfer kangkong to another container, and set aside.

In the same saucepan, saute garlic, onion, tomatoes, and bagoong alamang. Add the kangkong, and mix thoroughly. Remove from the stove, and serve as relish or appetizer.

Humba aka Braised Pork


Humba

Main ingredient:
1 kilo Pork (cut into chunk cubes) or 1 medium pig’s leg (pata), cleaned and cut into serving portions
1/2 cup soy sauce
1 1/4 cup white vinegar
1 head garlic (minced)
1 1/4 tablespoon cracked black pepper
1 tablespoon salt
3/4 cup brown sugar
2 pieces laurel leaves
hard boiled eggs

main dish Serves: 4-6

Brown pork in oil.
In a casserole, put together pork, soy sauce, vinegar, garlic, salt & pepper, sugar & laurel for 1- 2 hours.
Cook and simmer until pork is tender adding a little water every once in a while. Add the hard boiled eggs.
Serve hot.

I forgot where I got this recipe. I have been using this for years now. Another variation to this recipe that I did (found this out through experimenting):

- the ratio of vinegar to soy sauce is 2.5 or 2 parts vinegar to 1 part soy sauce. i do this when the sauce has almost evaporated and the pork is still a bit tough but sometimes i go directly to this ratio when i am just cooking a small batch.
- add 1 cup water to the soy and vinegar mixture, same as the above, always keep the water and vinegar to soy sauce ratio balance.
- use 1 small bottle of sprite or seven up instead of adding brown sugar. most importantly sweeten according to taste.

Minced Pork Wraps


Every time we go to a Chinese Restaurant I would immediately ask the waiter if they have minced pork wraps available, this is one of my favorites grin. There are times when they don't have this due to the availability of the lettuce (sigh). I got this from Healthy Chinese Recipes. I have tried making this recipe for my sister's birthday and it was quite an experience to prepare. The noodles had to be shocked with the oil to let it fluff and get its crisp, if you are not quick enough the noodles will burn. I used the canned water chestnuts, it was the one readily available. Instead of using the light soy sauce, I used fish sauce as a subsitute, the taste was just right for me =) and so as with everybody. This dish was a HIT =D

MINCED PORK WRAPS
Photo from Healthy Chinese Recipes

A traditional Chinese recipe of minced pork and water chestnut wrapped with lettuce leaf - a perfect combination to serve as an appetizer. - healthychineserecipes.com

Ingredients:
• 250g Minced pork
• 100g Water Chestnuts, minced (Tinned or fresh)
• 1 tsp Minced Garlic
• 1 Tbsp Light Soy Sauce
• 1/2 Tbsp Dark Soy Sauce
• 1 Tbsp Oyster Sauce
• 1 tsp Sugar
• Dash of Sesame Oil
• Dash of Pepper
• 8-12 Iceberg Lettuce Leaves, cut into 10cm circles (I did not bother in cutting the leaves, I just separated each leaf, cleansed it thoroughly and drained the excess water)

my twist to the recipe
- 1 small pack vermicelli (I added this to the recipe to give it a crunch and this also absorbs the excess oil from the minced pork and chestnut mixture)
- 2 tablespoons of char siu sauce mixed with a little water (mix according to your desired consistency, i like it not a bit runny)

Method:
1. Mix pork, water chestnuts and seasoning ingredients.
2. Lightly coat non-stick frying pan or wok with oil.
3. Stir-fry garlic until fragrant.
4. Add pork mixture and stir-fry until golden brown and cooked through.
5. Serve in individual portions in the lettuce leaf cups.

my version of layering:
- put the desired amount of vermicelli on the lettuce cup and top it with the minced pork mixture and drizzle a bit of char siu sauce and enjoy =)

How do you want your Eggs?


Photo from allergyadvisor.com

This is a compilation of different ways on how to cook Eggs, tried and tested ways by different people. Try it all and find one that suits you best =D


Version 1 - Perfect Boiled Eggs every time
: Set the burner to med-high. Boil some water in the pot-- enough to cover the eggs. Place the eggs in the boiling water. By adding the eggs after the water boils, the shell won't stick to the egg, it will be easier to peel the eggs.
heat the water before you put the egg. You add the eggs after it boils. It will be much easier to peel the eggs. Use a spaghetti server or a slotted spoon, then gently place eggs one by one in the boiling water. It works. I was skeptical at first, so I experimented with a few eggs. I took one out after 5 minutes, then 10 .... and so on until I decided I like the egg after 12 minutes. If you like your egg really malasado -- boil it for 5 minutes. I you are using the eggs for garnishing, boil the eggs for 13 minutes, then let it cool before cutting it with the egg cutter.
For really soft boiled egg: boil the eggs for 5 minutes
For hard boiled egg: boil the eggs for 12 minutes

Version 2
-
how to cook boiled eggs in a stainless steel set: wash the eggs very well. gently but thoroughly. place eggs in the cold 3-quart sauce pan. add TWO TABLESPOONS of water. cover. let boil with LOW HEAT. let it boil for 8-10 minutes. NEVER open the lid while cooking.

after cooking time... turn off the heat then let it sit for a minute or two. take out eggs... place in cold water to stop cooking process (and avoid the nasty-looking green rings around the yolk). peel and eat! hehehe. sometimes u do not need salt anymore because the natural salt content of the egg was not drawn out.

so that peeling will be easier, gently roll the egg till the whole shell gets cracked. then peel.

Version 3 - hard boiled eggs:
i put eggs in a saucepan, fill it with water until eggs are covered and add 1 TBSP vinegar (this helps cracked eggs to coagulate faster and prevent eggs from bursting). I bring the water to a boil. From the moment the water boils, i time 10 mins and its cooked! Yolks are soft but firm and bright yellow-gold. My trick to peeling the eggs is to peel them while they are still hot. So from the pan, i shock them in water and peel them. When the egg gets too hot to handle, i dip it again in the water.

Version 4 - another technique when boiling eggs and peel it easily in probably 2 to 3 seconds is possible . After boiling it ( dont matter if prior to water boiling or the water has boiled upon placing the eggs ) , have your boiled eggs runned with cold water , faucet water is fine for about 3 minutes .
used this kind of method if the EGGS are intended for use in SALADS and APPETIZERS which is should have a warm temperature.

this is as what they say different strokes for different folks XD