I was in the mood to cook last Sunday,we got alot of Filipino hotdogs so I decided to make a spaghetti,of course,Pinoy style,I used Jufran Ketchup and a Spaghetti sauce plus ground beef...We had a good meal for the whole day.
As I Said,iba pa rin talaga ang lasang pinoy...the best!!!
If you are from Zamboanga City ,Philippines,I am sure you are like me who loves to eat this kind of food.All my friends and classmates way back shared the same appetite when it comes eating this.I been dying to find-out how to make this,especially the sauce but it seems no one I know knew the secret ingredients,that is if there is any.
I've been calling some of my friends who knew the owner of the best place where to eat and make this recipe but sad to say,he wasn't able to get any clue or even just hint.I am talking about Satti,one of the best food I ever tasted.Maybe you wonder what is Satti?I think the picture itself will give an idea what it is and how delicious it is.
It made off sweet and spicy sauce,beef in a small stick,and rice that covered with coconut leaves,we called it "puso".If anyone out there reading this and know how to make/cook Satti please......can you share it with me?Begging mode here.
If you wanted to try it,here is the recipe:
Directions:
I have been craving for Pansit guisado,my moms version.My biggest problem was,we don't have the noodles that we used way back home.My craving was killing me,I really wanted to eat it.One night Hazie and I talked about what food we missed from our hometown,of course the pancit from Savoury,one of the local restaurant in Zamboanga City surfed-in in our conversation.Literally,I can taste their pansit and I was mad at myself cause I can get it out of my head.
Today,I saw a pork meat in our freezer,my imagination works,so what if I don't have the fresh noodles,as long as I have something to substitute for it,all well be fine,since it is taste that really matters and we'll satisy my craving and growling tummy at the same time.Now I can smile and craving is gone.I really like the taste though the noodles is not as good as what we have in the PI.
Still,I am so grateful and happy that I know if you are just willing to explore in cooking,nothing really is impossible,anyway,I used fettucini noodles,I boiled it like what it says in the instruction.I will be cooking this again.....
I was wondering what to do with our purple yam,some were rotten already and i saved like 4 small pieces.I can't find any recipe that will match what I wanted so out of desperation,I got a pack of cream cheese then mashed the yam.From there,I just let my hand do the work and whatever comes first in my mind to put next then that it is.
The outer part was a little bit crunchy but surprisingly the inside is moist and soft,actually it really taste good with coffee.At first,I thought it was a total disaster but when it totally cool-down,the natural sweetness of yam and everything in there came out.It taste really delicious inside the mouth.
I love it with coffee in the morning and for snack as well...I just hope that I can improve the outer texture,maybe I put too much purple yam and little flour and not enough butter.Maybe next time,I will correct that mistake.
I have been thinking to make some Jelly Roll since I saw the recipe from kusina ni Manang,my problem was,I have no idea how stiff the eggwhite should be,though the procedure is easy I am reluctant to do it.So i took a deep breath and I said I will do it,if it is a failure then I can do it better next time.
But to my surprise,it came out perfectly,my loyal taster Kat was there waiting and eager to have a slice,when she saw me rolling the Pianono she asked me right away,can I have a bite?of course she can.So there,she got a small plate and a fork and ran back to the living room were she was doing her homework.
I always thought that baking is a complicated thing to do,from beating and making the dough and kneading and of course you have to wait when the dough will rise,but as I patiently practising during my free time I found a sense of happiness and fulfillment everytime I see my hardwork.
The greatest thing about baking is when Kat compliment about it or criticized the taste.She really loves the bread with purple yam inside and the ensaymada with lots of melted butter and sugar as a topping.When she tried the Spanish bread yesterday,all she did was humming,that is an indication that she really likes what she put in her mouth.She even told me that we will put up our bakeshop if we will win in the lottery.Silly young girl.
Everyone in the house had been teasing me lately that I am addicted to baking,I didn't really notice that until yesterday when Bossing asked me what I am doing with the butter and flour bread,without thinking I replied "i will bake pandesal and will try to make some spanish bread as well",he laughed hard and said,"naku adik na si Wena sa baking".With that remarked,I myself was suprise,indeed I become addicted to baking lately since I got the kitchen aide from aunt.
Honestly,I can't wait what to bake this coming few days,of course,I am still in the trial and error period but I can say that I made successful batches of pandesal,pan de leche and some cheese bread,last night my spanish bread came out pretty good and we ate it this morning as our breakfast.
Most of my free time lately I spend in the kitchen and reading some gourmet books of aunt,I am having fun especially if it came really good,if it is a failure the dogs is like having a feast,=)I can't wait for my next baking adventure,I will be making Pianono....my favorite merienda when I was still in the PI.Thank God found this great blogsite of a filipina doctor,who baked and cooked really,really good.
For my lunch today,I made some fried rice with sauteed shrimp paste and pork with fats,I was so full that I was having hard time breathing.It is good to eat food that you thought you will never taste again because you are in different country but honestly,it is just around the corner and it is up to you to find it.
I don't know what gets into me lately but I am in the mood to cook.Looking back,I never really thought that I can cook,just the thought of cooking rice before was dreading me,maybe because I know when I opened the pots I have something to eat and someone will cook it for me
My passion for cooking didn't come naturally,honestly I hate it,no,I hated it.I started to appreciate the beauty and value of cookbooks when we moved here in far-away kingdom where there is no way you can eat the usual filipino dishes by going to the restaurant,if you want it,you have to cook it.Way back in Ca.if we like to eat something,even just for fried fish or giniling with ampalaya,no big deal because 10 minutes away from our home was a filipino carenderia.So now I have no choice but to learn and cook it to feed my hungry tummy.
We have a small chinese buffet in our town but the problem is,I got this very scary experienced when I bought Siomai from them,it's been a while since I eat siomai and now I wanted to eat it,the problem is I don't know how to wrap,until one day I saw Tyler Florence of Food Network did the easist way to wrapped it so I waste no time,I went to the grocery store and get what I needed.Well,it is not really that pretty but I can say the taste was really good.
I made Puto for our "merienda" when Kat told me if I know how,I had this filipino kakanin book and I kept it well cause I know somedday I will need it and that day is today,it's my very first attempt so I have to make more practice and more patience especially when it comes to beating the white eggs and form it into what they call"mountain peak",whatever it is,I don't care.
I know my creation is not that good but I am proud to say that they good and edible...Maybe someday I will learn how to make a pretty presentation,not that soon,I have to learn more..
I was really hungry when I woke up around 10 am,I didn't have any dinner lastnight cause I had so many paperworks to finished and I went to bed around 3 am and all I consumed was a countless cups of coffee,honestly I lost track of how many cups I had.
I looked at in the fridge and all you can see are the usuals,Bacon,Eggs and varities of jams,I want to eat something really satisfying.
Since I don't have to rushed up I decided to make something out of tofu,not just a deep-fried tofu and dip it with vinegar and soysauce.I want something with a twist.The beauty of working at home at late at night is something rewarding for me,I can have all the time in the world.So I decided to make tofu with 3 different sauces and a cilantro on it,I saw this recipe online but I can't really remember the exact procedure so I made it up according to my own taste.
I wasn't disappointed after all,it came out very good and spicy,I love spicy food so there my hungry stomach were filled with satisfaction.
Have a great day everyone=)
OK,ok,once in a while we are craving for something,like our favorite food that we don't know how to make it,or if we know but not really that good and your palate is really screaming for the delicious one.
After a long hours of searching in the internet to find the perfect recipe of the food that I was craving for days,Voila!!!!I found it,not just delicious but with a twist,the best that I have tasted...so far...I won't stop searching if there is still a better one.You might wondering what I am craving for....it is just a Biko,a sweet glutinous rice cooked with coconut milk and brown sugar.
.I have tried ,tasted and cooked different kind of Biko,but this is the keeper.It is moisty and with the topping like this one,ohhh...you will not stop eating until you will finished the whole thing.WE usually baked Biko and it will last for about a week or two in the fridge then down the trash because nobody wants to touch it anymore.But this one,the moment it cooled down,it was almost gone.
Note:If you would like to try this,just ask me for the recipe.
If you are like me an avid fan of frozen dinners,there are some things that we need to know,this is the very reason why I wanted to share them with you.I found this article while I am browsing in the web searching for something and it caught my attention.I believe this is worth sharing with you guys.
For more than fifty years frozen dinners have been around, but the question that
comes to today’s health conscious people is whether they are healthy. It is reassuring that there are a lot of companies in the world today who are aware of the issue. They are therefore producing healthy low fat, low calorie and low sodium dinners that display in certain cases, the health benefits on the pack.
What you should look for
Vegetables
You must first look out to see whether there are enough vegetables in the food you are buying. A lot of these frozen dinners come with just a spoonful of vegetables. Adult diet should be rich in vegetables. If you find that there are not enough vegetables you can add some yourself before eating it.
Calories
Most frozen foods contain calories ranging from 200 to 1,000. This is certainly more than you need in a day. The amount of calories you need depend on what you want to do with your weight. Those who want to lose or maintain weight should be eating between 350 to 500 calories a day. That also depends on your activity level. The less active the less calories you need.
Those who want to increase weight can choose frozen dinners that contain more calories. But be careful not to overdo it. High calories mean high fat levels. But choosing low calorie dinners will leave you hungry in a few moments with the temptation to snack.
Fat and Sodium
You must look for dinners with less than 30% of calories as fat and only 10% of this as saturated fat. You should also look carefully at the sodium content. Most frozen foods are rich in sodium, some containing more than half the amount you need in a day. Look for dinners with not more than 200 mg of sodium per 100 calories.
Warning
Although there are healthy frozen dinners, it doesn’t mean that you should be eating day every day. Most frozen foods do not contain some vital nutrients such as vitamins and vitamins. They might be easily available but they must not become our normal diet.
For centuries Japan and China have been growing the Oriental or Japanese persimmon. It is probably native to China, since it was introduced to Japan from that country. The Japanese consider it their national fruit but it is more properly called Oriental rather than Japanese persimmon, since it is not native to Japan. Commodore Perry's expedition, which opened Japan to world commerce in 1852, is credited with the introduction of this fruit to the United States.
The persimmon that is native to the United States grows wild in the East from Connecticut to Florida, and in the West from Texas to Kansas. This persimmon is much smaller than the Oriental, but has richer flesh. The wild fruit grows in sufficient abundance to satisfy local demand, and little or no shipping is done.
In general, persimmons that have dark-colored flesh are always sweet and nonastringent and may be eaten before they become too soft. Varieties with light-colored flesh, with the exception of the Fuyu variety, are astringent until they soften. The astringency is due to the presence of a large amount of tannin, the same substance found in tea. As the fruit ripens and sweetens the tannin disappears. Ripening can take place just as well off the tree as on.
The season for persimmons is October through December, and the peak month is November. Almost all commercial shipments originate in California. The Hachiya is the latgest and handsomest oriental variety grown in this country. As a rule, California produces a seedless variety, but the Hachiya grown in Florida has one or more seeds. The Hachiya fruit is cone-shaped and terminates in a black point. The skin is a glossy, deep, orange-red and the flesh is deep yellow, astringent until soft, but sweet and rich when ripe. The Tanenashi is the more important variety in the southeastern states. There are many other varieties that are grown commercially.
Good quality fruit is well-shaped, plump, smooth, and highly colored. The skin is unbroken and the stem cap is attached. Ripeness is usually indicated by softness.
Benefits of Persimmon
When thoroughly ripe, persimmons are a rich source of fruit sugar. Dried persimmons are almost as sweet as candy. They are rich in potassium, magnesium, and phosphorus, and are good to use in a soft diet.
Nutrients in one pound
Calories 286 Iron 1.3 mg
Protein 2.6 g Vitamin A 10,080 I.U.
Fat 1.8 g Thiamine .11 mg
Carbohydrates 73 g Riboflavin .08 mg
Calcium 26 mg Niacin .4 mg
Phosphorus 97 mg Ascorbic acid
I have been craving for crabs lately and I can't find the one I want in our local supermarket,all they have were Alaskan Crab Legs.
When my friend told me she is goin to the Asian store,I tagged along with her and thank goodness,I found an alive crabs.I was happy and smilling big when I went home I cooked it right away.I put some coconut milk and a can of bamboo shoot.My lunch/ dinner was really good and my full tummy was very satisfied.
Baking is not really my thing,you can make me cook everyday,clean up the house or do the laundry and ironing,just don't let me bake.But lastnight,I really tried to make an effort to bake something,so I decided to make the Pineapple Upside Down and at the same time bake the chocolate-coconut bars.I had having difficulty but I took a deep breath and said to myself that I can do this...So here are my finished products:
