"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Sunday, May 29, 2011

Ginataang Halo-Halo

I remember the first time I ate this I was about 8 years old, when I was sent to the province and lived with my grandmother, Lola Lina. And it's been a favorite since then, among the other kakanin and merienda she cooks. Never mind the load of calories... eating this brings back happy childhood memories. 

Ginataang Halo-Halo

10 cups coconut milk
5 saba (plantain), sliced
2 cups camote (sweet potato), diced
2 cups gabi (taro root), diced
1 cup ube (purple yam), diced
1 cup cooked sago (tapioca pearls)
2 cups giniling na malagkit (glutinous rice flour)
1 cup ripe langka (jackfruit), strips
1 pandan leaf
1 tsp vanilla (optional)
1 cup sugar (more or less, as preferred)
pinch of salt

How to prepare:
  •  Moistened the glutinous rice flour with water just enough to make it stick together to make small dough balls or what we locally call "bilo-bilo"
  • Place the coconut milk in a large pot,add the salt and pandan leaf. Bring to boil while stirring constantly.
  • Add gabi and ube. After 2 minutes add camote,saba, sago and sugar. Stir. Cover and cook for about 5 minutes.
  • Drop the bilo-bilo and the langka into the pot. Add vanilla (optional). Stir. Cook for about 2 minutes or until the bilo-bilo floats (that means the rice balls are cooked). Adjust the sweetness, as preferred.
  • Serves about 10-12 persons. Can be served hot or chilled. Enjoy!

Variation:  Instead of ripe langka, sweet corn kernels may be used.

Friday, May 27, 2011

A Bag of Dinner

There are times when Busy Kitchenette is not being BUSY but LAZY, and tonight is one of those times.
That's why I asked hubby to bring home food for dinner I particularly asked for a California Maki and a croissant (seems not to match?carbo load huh!). Here's what he got a grab of instead...

A bag of KR Roasters

Drum Rolls: Dandadandadan! A bag of Kenny Roger's Roasters....

Roast Chicken Sandwich
Roast chicken Sandwich, hmnn nice light dinner...
Choco Fudge
Hey! That's my dessert kid! ~ ~ ~ there goes the Choco fudge...straight to my daughter's quick bite!

And I took out the chilled bottle of Royal from the fridge!
How's that for dinner? :) 

T'was a lazy, crazy ,fun night!

Thursday, May 26, 2011

Fish and Tofu Curry

It's now starting to rain here. I'm craving for a spicy food. what comes to mind? Curry!
Here I prepared Fish and Tofu curry. i added some veggies too. I like my curry not too strong, just enough spice so my daughter can eat it too. Try this one!

350g fish fillet (Cream Dory), cut in big cubes
350g Tofu , cubed
2 cups coconut milk
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
3 tsp curry powder
100g snow peas
1 pc carrots, cubed
2 med.sized potato, cubed
2 cups coconut milk
pepper and salt to taste
5 tbsp oil

How to prepare:

> In a nonstick pan, heat about 3 tbsp oil and pan fry tofu until slightly brown (no need to deep fry). Set aside.

> In a separate pan, saute onions and garlic in oil.

> Add fish, and cook for about 2 minutes, stir slowly and let brown a little.

> Add carrots and potatoes. Stir in the coconut milk. Add curry powder and bell pepper. Season with salt and pepper.

> Cover and Simmer for about 10 minutes.

> Toss in Tofu and snow peas, cook for another 2 minutes uncovered.

Fish and Tofu Curry
And we are ready! Perfect with rice. :)


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Wednesday, May 25, 2011

Chicken Afritada

Chicken Afritada is another simple yet delicious Pinoy dish. There are several ways of preparing this, but still the main ingredients are chicken and tomato sauce or fresh tomatoes. My daughter loves the thick tomato sauce with a bit of sweetness.
Chicken Afritada

3/4 chicken breast (or any chicken parts preferred) , cut
1 cup tomato sauce
4 med. sized  potatoes, peeled and quartered
1 carrots, chopped
1/2 cup green peas (optional)
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups chicken broth
1 onion, chopped
3 cloves garlic, minced
1 pc bay leaf
1 tsp soy sauce
2 tbsp catsup
1 tsp sugar
3 tbsp cooking oil
salt and pepper to taste

How to Prepare:

> Heat pan with oil, saute onions and garlic, add chicken, then soy sauce. Stir and cook for about 2 minutes.
> Add carrots and potatoes.
> Add tomato sauce, bay leaf, bell pepper, sugar and chicken broth.
> Simmer and cover for about 10-15 minutes or until the chicken,potatoes and carrots are cooked and tender.
> Season with salt and pepper. Add green peas and catsup.
> Simmer for another 5 minutes, uncovered. This will thicken sauce.
> Serve with rice!

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