Sea/Freshwater Food-Yuwan Style

/0 Comments/in , , /by

Picture

SEA & FRESHWATER FOOD-YUWAN STYLE
(S & F FOOD BOILED IN PURE COCONUT MILK)
Simple, healthy and quick prep.
Add other seafood you may wish to go with this recipe issue.
Be ready with more steamed rice by the side.
Prep time:                    30 mins.
Cook time:                   30 mins.
Total time:                    1 hour
Makes/Serves:    2
Cooking medium:  big wok, banana leaves
Special instruction(s):  heat a bit banana leaves via fire of your cooking stove to prevent tearing and for easy handling.

INGREDIENTS:
1 medium fully cleaned Tilapia slitted
¼ kilo fresh shrimps-head and tails removed
¼ kilo small squid (dark large bigfin reef squid {“lumot” type} or the small pinkish round Indian one)-fully cleaned-“ink sac” and “pen” (the hard plastic-like sheet) removed
1.5 to 2 liters coconut milk (should you have the powder or paste form, just add water)
10 grams sea or fine salt
5 grams ground black pepper
OPTIONAL 3 grams of MSG
PROCEDURES:

Picture

1.    Season seafood with salt and pepper. Tumble and toss well to spread seasoning. Line up on top of heated banana leaf.

Picture

2.    Boil coconut milk. Once boiling, add into wok your seafood. Include the banana leaf.

Picture

3.    Cover and cook for 30 minutes.

Picture

4.    DONE. Scoop up cooked seafood in banana leaf-lined plate. Pour unto bowl your cooked coconut milk which may serve
as sauce, dip or soup for your pleasure.
5.    Enjoy.
NOTES:
You may add “sili pansigang” (chili finger or banana pepper) and/or sliced carrots in the boiling coconut milk. Your
choice. Your wild.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Here’s another vibrant prep for TILAPIA.
Click the pic.

Picture

Blanched Broccoli In Garlic Oyster Sauce

/0 Comments/in , , , , /by

Picture

BLANCHED BROCCOLI IN GARLIC OYSTER SAUCE
(FIBER-RICH BROCCOLI IN ULTRA NUTRITIOUS SAUCE)
Though of similar specie but of different cultivar
(the grouping of plants capable of propagation),
Broccoli resembles a cauliflower.
Considered the “healthiest food on earth”,
this big-headed vegetable could be consumed raw
(like carrots, celery stalks and lettuce), the way I like them.
This prep is my “comfort recipe” each time I crave for veggie
to side my meat or as plain “aftertaste killer” for my wine.
Another quick and simple issue.
Read on…
Prep time:                    15 mins.
Cook time:                   20 mins.
Total time:                    35 mins.
Makes/Serves: 2
Cooking medium:  frying pan, casserole for boiling water, strainer to fit into casserole and bowl with plain tap water
Special instruction(s): one of the most nutritious veggies under your control.

INGREDIENTS:
1 medium broccoli stem separated, cleaned and sliced-flower head cut to bite sizes
5 cloves crushed-minced garlic
20 ml. oyster sauce (any)
15 ml. sesame oil (any)
10 ml. water
PROCEDURES:
1.    Bring to boil water in casserole.
2.    Place broccoli in strainer and very quickly blanch unto boiling water (5-8 seconds ONLY). STOP.
Transfer strainer unto bowl with tap water and let cool for 10 seconds. Set aside.
3.    Saute garlic in sesame oil. Turning light brown, add oyster sauce and water. Toss and stir for sauce consistency.
4.    Arrange broccoli in serving plate and pour in your cooked sauce.
5.    ENJOY.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Steamed Shrimps With Cellophane Noodles & Snow Peas As Side

/1 Comment/in , , , , /by

Picture

STEAMED SHRIMPS WITH CELLOPHANE NOODLES
&  SNOW PEAS AS SIDE
(SPICES & HERBS RUBBED STEAMED SHRIMPS
SIDED BY QUICK STIR FRIED CHINESE VERMICELLI & SNOW PEAS )
Cellophane Noodles (Glass Noodles, Crystal Noodles,
Chinese Vermicelli, Bean Thread Noodles
or “Sotanghon” – Pilipino) denote one and the same.
Processed from mung beans (“monggo”), this type of thin, round,
glassy when cooked noodles is widely used in Oriental cuisines.
Careful not to confuse this with “rice noodle” which is our “Bihon”
Itching for healthy prep again, this came to mind.
Along with “Cocido” (click for recipe),
remembering my “Lola” (grandmother) who, never a month will pass,
continuously served this dish to us she called…
“Ginisang Chicharo Na May Hipon At Iltog Ng Pugo”
(Sautéd Cellophane Noodles With shrimps And Quail Eggs)
My engagements with food ingredients led me to “innovate” said recipe:
spices & herbs mix and cooking procedures.
Prep time:                    15 mins.
Cook time:                    5 mins.
Total time:                     20 mins.
Makes/Serves:     2
Cooking medium: small casserole, steamer, oil brush
Special instruction(s):
INGREDIENTS:
10-12 pcs. shrimps, heads cut-off, de-shelled leaving tails intact, de-veined
12 pcs. hard boiled quail eggs, de-shelled
2 pcs. sliced bell peppers (preferably 1 red & 1 green for attractive eye-appeal)
50-100 grams Cellophane Noodles soaked in tap water
1/8 kilo snow peas (Chicharo) cut on both ends to remove “fibers” running along sides of pods.
4 cloves sliced garlic
2 grams salt
2 grams ground black pepper
50 ml. soya or palm oil
50 grams oyster sauce
SHRIMP RUB: (in a bowl, combine and toss well all below ingredients)
2 grams salt
2 grams brown sugar
1 gram dried thyme
1 gram Spanish paprika
1 gram nutmeg powder
1 gram coriander powder
OPTIONAL 2 grams MSG (Monosodium Glutamate-VeTsin)
PROCEDURES:
1.    Dipping brush unto 50 ml. oil, brush shrimps lightly on all sides.
2.    Pour in shrimp rub on all parts. Ensure full coverage for better flavor penetration.
3.    Bring to boil water in steamer. In suited slotted pan, steam shrimps for 1 minute. Cover steamer. This is DONE. Remove from heat and set aside.
4.    Heat oil in pan. Pour in garlic and fry for just 1 minute.
5.    Draining a bit, add in soaked Cellophane Noodles, “Chicharo”, bell peppers, snow peas, oyster sauce, salt and black pepper. Keep on tumbling and tossing for 3 minutes. Remove from heat-add boiled quail eggs. Toss a bit. DONE.
6.    Arrange the way you wish and serve with your “youthful” smile.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Stir Fried Baguio “Gulay”

/1 Comment/in , , , /by

Picture

STIR FRIED “BAGUIO GULAY”
(QUICK STIR FRYING OF VEGGIES ENDEMIC TO BAGUIO)
Baguio is the northernmost part summer capital of the Philippines, year-round tourist habitué,
5062 ft. above sea level shivering with 10-14deg.F
on cold months of mid October to early February.
Major economic subsistence are orchids and various colorful flowers, handicrafts,
fresh and preserved fruits and vegetables.
Quest for “Gulay” (vegetables) exhumed out of me
as I always wish of trekking up north to this city
amid reports of 14deg.F temp…and further dropping.
The urge geared me to a nearby supermart to get my raw mats.
One thing nice with our setting is the availability of veggies
in small plastics enough for 1 cooking.
Oh heck, there were no: cabbage, sayote (chayote) and Baguio pechay.
(you can add these mentioned veggies in your trial recipe)
Okidok, I suggested to myself and went ahead with what were available.
I consumed the serving in the pic with 2 shots of my fave red wine.
Prep time:                    15mins.
Cook time:                   13mins.
Total time:                    28mins.
Makes/Serves:     3-4
Cooking medium:  casserole, frying pan
Special instruction(s):  This is a very quick stir-fry process. Be ready with your arm muscles.

INGREDIENTS
12 pieces quail eggs
¼  kilo clean baby potatoes
1 piece red bell pepper, sliced
1 piece green bell pepper, sliced
¼ kilo snow peas (“chicharo” / “sitsaro”)
4 pieces baby carrots, de-skinned, sliced
1 small bunch broccoli, cut to serving bites
5 cloves crushed, sliced garlic
1 small white onion, minced
2 grams salt
2 grams ground black pepper
20 ml. red wine (any)
20 ml. tap water
50 grams oyster sauce
50 ml. soya or palm oil
PROCEDURES:
1.    In a casserole, pour in baby potatoes and quail eggs. Add tap water enough to cover just top of contents.
Under medium heat, boil for 10 minutes.
2.    Run cold tap water, scoop out, de-shell quail eggs and set aside together with potatoes.
3.    In low setting, heat oil in pan. Pour in garlic and onion together. DO NOT BROWN.
After about 4 tosses and tumbling, add in carrots. Consistently toss for 1 minute.
4.    Add potatoes, resume continuous tumbling for 1 minute.
5.    Add broccoli, peas, bell pepper, eggs, salt, black pepper. Toss for 30 seconds.
6.    Add wine, water and oyster sauce. Tumble for 30 seconds.
7.    DONE. Serve your healthy, delectable, filling, fiber-rich veggy concoction.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Garlic “Polonchay”

/1 Comment/in , , /by

Picture

GARLIC “POLONCHAY”
(QUICK STIR FRIED CHINESE SPINACH)
Nothing beats healthy, palate-satisfying & antioxidant rich veggy dish.
Quick and easiest to prep “dig” of my grandkids that go enjoyably
with “inihaw” (grilled…any).
Introduced a bit of innovation in procedure (for flavor absorption)
plus the addition of “omni-tasteful”…butter for yummier end taste.
Prep time:                    15mins.
Cook time:                     2mins.
Total time:                    17mins.
Makes/Serves:                4
Cooking medium:           frying pan
Special instruction(s):

INGREDIENTS:
Enough bunch of “Polonchay” to serve 4 or about 1/2 kilo
1 medium bulb chopped garlic for frying
5 cloves finely chopped garlic for end garnish
30 grams butter
2 grams salt
1 gram ground black pepper
10 grams honey
40 ml. sesame oil
15 ml. any white wine
PROCEDURES:
1.    Heat sesame oil and fry the 1 bulb chopped garlic until crunchy. Scoop up and set aside.
2.    In this sequence and in the same used sesame oil, pour in “polonchay’ then butter and quickly tumble to spread taste (8-10 seconds)
3.    Add in honey, white wine, salt and pepper and have a quick toss just enough to disseminate flavors. (about 10 seconds)
4.    Add in the finely chopped un-cooked garlic. Tumble for 5 seconds.
5.    Done. Unto plate then garnish with crispy fried garlic.
NOTE: Health values of “Polonchay” (Chinese Spinach) surpass its splendid taste.
Check below site for more of:
Nutritional and Health Efficacy of Leafy “SPINACH”
Spinach
Learn more from world acclaimed nutritionist Helen Nichols
on nutri-health values of spices, herbs and veggies
we normally don’t mind around.
http://www.well-beingsecrets.com/

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.