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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Saturday, December 15, 2012

Black rice sushi

By GERLIE M. UY

Too bad, I ran out of space for photos. Here are what i wanted to post in the future: black rice sushi, mexican dips for nachos and almond jelly and peach fruity salad... Lets see lets see...

Monday, November 26, 2012

Before Six Diet's Top Posts

By GERLIE M. UY


Here are the Top Ten posts in my two year stint as food and home-cook recipe blogger from 2010 to 2012. Two surprising high hits for viewers are my entries on Fish Soup with Kulitis which earns 80 viewers which I find amazing as "kulitis" is not a popular green leafy vegetable and Fish Soup with Kamote Tops which earned 93 hits. But both did not make it to the top ten though. Here are the top ten recipe with links that are always called for by the viewers (but I'm not sure if they're called to be cooked), and the number one which has 2273 viewers is unexpected as it has beaten my sushi, summer roll and pad thai. Read on!

TEN
92 viewers
posted last 12/11/11

NINE
113 viewers
posted on 1/14/10

EIGHT
130 viewers
posted last 1/15/10

SEVEN
203 viewers
posted on 5/15/11

SIX

137 viewers
posted on 12/6/10

FIVE

141 viewers
posted on 12/2/11

FOUR
294 viewers
posted on 9/25/10

THREE
478 viewers
posted on 10/28/11

TWO
506 viewers
posted on 2/18/11

ONE
2272 viewers
posted 3/27/10


Sunday, November 25, 2012

Shortcut Pad Thai

By GERLIE M. UY

The filling Pad Thai


I made Pad Thai before. See my previous post and another post. But this one, I entitled shortcut because I forgot to fry the tofu and chop them up. So I missed the essential ingredient of a real Pad  Thai. Anyway, this noodle dish I churned out in a hurry turned out yummy.

For this recipe, I had fried scrambled eggs, stripped native chicken flesh, mongo sprout and the rice noodles. I used available herbs too like celery and coriander.

As for the flavoring, don't forget the tamarind-based cubes, fish sauce, and soy sauce.

Please see my previous post for the cooking procedure.





rice noodles here are being soaked in a hot water

the cooked noodles, from crystal noodle to white color

The other ingredients go to the pan...

Saturday, November 24, 2012

Pinoy's Salad: Gulaman or Seaweed

By GERLIE M. UY


1/2 kilo seaweed
hot boiling water

6 medium tomatoes
3 red/white onions
grated green mango
boiled egg/salted egg (optional)
vinegar
salt
pepper


In a steel bowl, place the seaweed. Add boiling water until the color turns from greenish to brownish. Drain.
Add the remaining ingredients and toss well.
Chill until time to serve as appetizer or side dish.



Wednesday, November 21, 2012

Dinner in Larshian of Fuente Circle, Cebu

By GERLIE M. UY

Chicken breast, chicken liver and pork barbecue, all grilled
and topped with sweet sauce.



What is Manokan Country for Bacolod City is Larshian for Cebu City. Located in the popular Fuente Circle district, Larshian houses several stalls that serve chicken and pork barbecue and various fish catch which can be grilled or cooked into sour fish soup.

Of course, the "puso" or the weaved coconut-leaves wrapping the cooked rice add the local "Bisaya" feel to the table.

While we were eating, an old man serenaded us with an English song and we immediately requested for a "bisaya" song, so he sang Matudnila to our delight.

Larshian is a nice place to visit while one is in Cebu, it is just fronting the Robinson's Galleria located by the Fuente Circle. While the shouts here and there of waiters and waitresses may be annoying, in fact, it adds a local feel to the eatery. This is where the locals eat and meet. So, it's definitely worth a try.



PUSO, the stress is in the second syllable.

White Marlin, can be cooked as Towa or Tinola for plain fish soup
or as sinigang for sour fish soup. We had the latter.

Enjoying puso while listening to Kuya's serenade.
Photo by Ms. Cecile Mesias.

In fairness, Kuya can sing....

Friday, October 19, 2012

Lumpia Hanoi (Tuna Version)

By GERLIE M. UY

The first fried batch of Lumpia Hanoi

300 g vermicelli
2 cloves garlic, crushed
1 onion, chopped
1 canned tuna (about 300g)
1 can green peas
2 potatoes, chopped
black pepper
soy sauce


lumpia wrapper
canola oil

Sauce:
Fish Sauce
Calamansi / other citrus
chili


Place in a bowl the vermicelli. Add hot water and soak until cooked through. Drain.
Mix the remaining first 7 ingredients.
Wrap in a lumpia wrapper.
Heat oil and deep fry.
For the sauce, mix all ingredients. Check out other Sauces here.

chopped potatoes

solid in water canned tuna

Vermicelli, already cooked through

The mixture before wrapping

The modified Vietnamese Nouc Mam as the original recipe
calls for lime juice while I used Calamnsi here.

Mongo Soup with Lupo

By GERLIE M. UY


Mongo Soup with the green leafy vegetable called Lupo

1 cup mongo
water
2 cloves garlic crushed
1 onion, quartered
2 ripe tomatoes, quartered
Water
dried fish (or dried shrimp)
salt
250 gms squash, cubed
2 eggplants, sliced in half lengthwise and quartered
6 cups lupo

Boil Mongo in enough water until tender. Mash. Set aside
In another soup pot, saute garlic, onion and then tomatoes.
Add water and the mashed mongo.
Add dried fish. Bring to boil.
Add salt to taste. Add quash and eggplant. Let cook.
Adjust taste with fish sauce, if preferred.
While boiling, add the lupo and cover pot with lid.
Remove from fire.
Serve hot with rice and fried dreied fish on the side.





Thursday, October 18, 2012

No Problem Summer Rolls with Hoisin Sauce

By GERLIE M. UY


Looking up close to the Summer Rolls which were made in 30 minutes
and gone in 30 seconds. LOL

12 pieces rice paper
warm water

canned tuna, solid in water (reserve water)
2 pieces cucumber, cut into sticks
1 medium carrots, thinly sliced
parsley leaves

rice noodles
hot water

Hoisin-Tuna Sauce:
1/2 cup hoisin sauce
water from the tuna
water, if needed
fish sauce
pepper

Prepare rice noodles by pouring hot water. Allow the transparent noodle to turn into white. Drain excess water and set aside.

Lay rice paper in a clean and flat surface. Rub warm water enough to moisten it.
Place cucumber and carrot and parsley leaves in the center. Add tuna and rice noodles.
Quickly fold the portion nearer you and the sides and then roll. Set aside.
Let the summer roll rest in the platter individually as it will stick together when place on top of each other.

Sauce:
In a pan, place all ingredients, simmer and then bring to a light boil. Serve in a bowl.

In a saucer, place the summer roll and spoon over the hoisin sauce.

Please see my other Summer Rolls for photos of the rice paper and for some kind of attempts on this Vietnamese staple here and here and finally here.

Warm Hoisin-Tuna Sauce

A dozen of Summer Rolls for our appetizer

Wednesday, October 17, 2012

Pho Ga (Vietnamese Chicken Noodle Soup)

By GERLIE M. UY

My First serving of Pho Ga...
The coriander leaves should have been left in the stock
while it boils and should not be served....


*Stock
1 native dressed chicken
4 liters water
3 cinnamon sticks
1 stalk Coriander with roots
1 thumb-sized ginger,crushed
3 cube Pho Ga stock (use 1-2 chicken stock)
fish sauce
2 liters hot water

*Noodles
Rice noodles
Hot water

*Garnish:
Chopped spring onions
mongo sprouts
celery leaves
coriander leaves
quail eggs
calamansi or any citrus (I used dalandan)
chili sauce
fish sauce

How To:
Clean whole or sliced chicken and add in 4 liters water in a pot. Add cinnamon sticks, coriander roots and stem with some leaves, and crushed ginger. Let boil until chicken is tender and water is reduced to about half.
Remove the chicken and set aside in a bowl. Separate the flesh from bones and sliced into strips, if preferred. Chicken may be served as is.
Remove other solids (or leave it with the stock).

In a large bowl, place the dried rice noodles. Put hot water and stir until the transparent noodle turns into white color.

Arrange the garnishes in separate bowls.
Just before serving, add 2 more liters of water and bring to a boil. Add Pho Ga cube stock, adjust the taste with fish sauce.

In a bowl, arrange the noodles, then the garnishes, add the hot stock. Squeeze citrus, add fish sauce or chili sauce just before eating.

Enjoy Pho Ga.

For more info on Pho, here's the link of wikipedia. And for some trivia, The word "pho" was added to the Shorter Oxford English Dictionary in 2007. I made an attempt on Pho Bo or Beef Noodle Soup in the past; here's the link.







Sunday, October 14, 2012

Home-made Fish Balls

By GERLIE M. UY


Skewered Fishballs



Fish Balls:
5 pcs fleshy fishes (e.g. marot)
2 pcs grated potatoes
2 pcs grated carrots
salt and pepper
1 to 1 1/2 cup flour
water
Oil for frying

Dipping Sauce:
Sweet Chili Sauce
Vinegar
sugar
salt and pepper
water

Bamboo Skewers

How To:
Boil the fishes until tender.
Strain and let fillet and torn into pieces in a bowl.
Make sure to remove all bones.
Add grated potatoes and carrots
Mix well and add salt and pepper to taste. Adjust with soy sauce if preferred.
Add the flour and adjust consistency with water.
Form into balls.


Deep fry and pierce four pieces in a bamboo skewer.

Fo sauce:
Add all ingredients, bring to slow boil and remove from fire.
Serve as dipping sauce for the fishball.



boiled fish



Skewered fish balls

The dipping sauce

Saturday, October 13, 2012

Linaga nga Baka nga may Langka (Beef Soup with Jackfruit)

By GERLIE M. UY

Linaga nga Baka with Langka...
Weekends are best as we have time to slow-cook like this linaga. Beef soup are best with slow cook so that one can get the real beef stock. It is always a treat! Once in a while, it is great to have meat protein for this vegetable girl.

1 kilo Beef (Cuts with bones)
3 liter water
batuan (sour fruit popular in Visayas)
3 thumbs of ginger
1 knot of lemongrass leaves
Jalapeno Chili
Salt
1 T of Chinese Five Spice (optional)
Slices of unripe jackfruit

Wash the beef cuts and place in a cauldron with water.
Bring to boil until meat is tender. At least 2 hours in charcoal fire. But this must be shorter in pressure cookers.
Add crushed batuan, crushed ginger, and lemongrass. Bring to boil until the spices are in the soup. Add salt.
Add jalapeno, more salt if needed, Chinese five spice and the unripe jackfruit. Let boil until jackfruit is cooked.

Where we cooked it...

Whole fresh batuan, crushed.

Sliced unripe jackfruit.






Friday, October 12, 2012

Pinoy's Salad: Salted Eggs

By GERLIE M. UY

Pinoy's Special salad: Salted eggs with onions and tomatoes


6 salted eggs (red-painted ones in the Philippine Market)
6 medium-ripe tomatoes
2 red or white onions
2 pieces dalanghita (or 6 pcs calamansi or any citrus)
1 T soy sauce (optional as the eggs are salty already)
coarse pepper

Peel and slice the salted eggs. Arrange in the platter.
Slice the tomatoes and onions, round or chopped for easy bite. Add in the platter.
Squeeze the citrus and make sure that the seeds are not going to the preparation.
Add soy sauce and coarse pepper..
Serve as side dish or on top of hot boiled rice.



Sweet potato and tuna in Chinese Cabbage Wraps

By GERLIE M. UY

(FYI: In my Beijing trip, I learned that this is a lucky cabbage
for the Chinese and they make jade and gold sculptures of this) 

Two heads of Chinese Cabbage

3 medium pieces sweet potatoes or potatoes
1 can tuna (solid in water)
salt and pepper to taste

Some toothpicks

How to:
Prepare the Chinese Cabbage by remove 1/4 of an inch from the ends. Separate and wash each leaf. Save the smaller leaves for other recipes. Can yield 12 pieces for each head.
Boil the sweet potatoes. Peel and mash.
Put the mashed potatoes in a bowl, add the tuna (include the water). Season to taste.
Form the mixture into balls.
Since we just love cabbages, I use the whole leaf to cover the ball of potato and tuna. You may opted to cut them into half. Secure the wraps with toothpicks.
Steam for five minutes. Remove the toothpicks and serve as appetizer or side dish.

For dipping sauce,
I used dalanghita. Any citrus will do.
Fish Sauce
2 pieces long chili (jalapeno)
See my previous post of Nouc Cham, a popular vietnamese dipping sauce.



(FYI: In my Beijing trip, I learned that this is a lucky cabbage
for the Chinese and they make jade and gold sculptures of this) 

This cabbage is a luck!!!


Monday, September 24, 2012

Ultimate Banana-Oatmeal Muffin

By GERLIE M. UY



It's so filling. I can't feel the oatmeal. These are what they say about my last banana-oatmeal muffin. I called this ultimate because I love the rise, i love the banana taste and the bready feel of flour and oatmeal. I have made banana cake and muffins here and here but this is much more memorable output as it is just perfect for me. I made a big batch as we have bunches of "balangon" (green variety) bananas...


2 cups canola oil

6 cups brown sugar 

6 large eggs, beaten



10 cups flour, sifted


5 cups oatmeal quick cooking

3 T baking powder
2 cans (3 cups) evaporated milk

2 t vanilla 
10 cups of mashed over ripe banana (balangon or the green variety)

Pre-heat oven to 350F. Grease a medium muffin tins.
In a mixing bowl, cream the first three ingredients until well-blended. Set aside.
Combine the sifted flour and baking powder. 

In the mixing bowl of creamed ingredients, alternately add mixed flour and milk, a little at a time. Blending the mixture each time the ingredient is added in order to avoid lumps. 

Put together the last four ingredients and add to the mixture. Place mixture in each muffin tin, then put chopped almonds on top. Bake muffin for 15 to 18 minutes. Let cool before removing from muffin tins. 

Yielded 70 medium-sized fluffy muffins.










Saturday, September 15, 2012

Banana Muffins with almonds on top

By GERLIE M. UY

My banana muffin sprinkled with chopped almonds...
  I have already featured the Banana muffins with glazed pili nut here in my blog. That try did not gave me a fluffy muffin as it was loaded with banana and so I noted what I should do the next time. So, I am pretty satisfied with the turn out of my recent banana muffin. In the past I have made banana cake with peanuts too.

I made changes this time for my muffin. I used canola oil instead of butter, omitted the salt and baking soda (used to avoid discoloration of the banana) and used vanilla. I made 29 medium-sized muffins all in all for this recipe.

Fluffy banana muffin with chopped almonds on top.

1 cup canola oil

2 cups brown sugar (add 1/2 cup more if desired)
3 large eggs, beaten


4 cups flour, sifted
2 t baking powder
1 1/2 c evaporated milk

1/2 t vanilla 
6 cups of mashed over ripe banana (balangon or the green variety)
a handful of almonds

Pre-heat oven to 350F. Grease a medium muffin tins.
In a mixing bowl, cream the first three ingredients until well-blended. Set aside.
Combine the sifted flour and baking powder. 


In the mixing bowl of creamed ingredients, alternately add mixed flour and milk, a little at a time. Blending the mixture each time the ingredient is added in order to avoid lumps. 

Put together the last four ingredients and add to the mixture. Place mixture in each muffin tin, then put chopped almonds on top. Bake muffin for 15 to 18 minutes. Let cool before removing from muffin tins. 

Yielded 30 medium-sized fluffy muffins.







Saturday, September 1, 2012

Dinner at Bacolod's Old Pala-pala

By GERLIE M. UY



Bacolod's Old Pala-pala is a popular dinner place for a pack of hungry eaters. One would do the marketing of fresh seafoods in the pala-pala or wet market which ranges from squid and shells to shrimps and big fleshy fishes from tuna, lison to blue marlin. If one has no cooking ideas, one can ask from the friendly vendors what fish is ideal for a certain kind of cooking; they are very helpful...

One would then choose from the array of restaurants flanking the wet market which offers their place in exchange for service charges for every kind of cooking one wants her seafood done, from grilled or sugba, raw fish salad or kinilaw, or soup or sinigang. I love their "sizzling" which puts on a hot plate the fish, oyster sauce and fried garlic. On top of this, they serve boiled rice (or bring your own), softdrinks and even fruits in season.

Old Pala-pala is located just a block away from the back of Provincial Capitol Building, and just 200 meters off the corner of the street where the Captel (Capitol hotel) is located.

While I always eat there with friends at night, the lady there said that they open during the day for lunch and there is a wet market during day time also and she added that the catch is fresh also during the day.

For Just a little over a thousand pesos, we had sinigang (3 big bowls for a kilo of Lison), kinilaw (2 platters for 500g lison) and sizzling (2 hot plates for 5 slices of a kilo of Tanguinge), 12 cups of rice and 1.5L of sprite. We even took home a slice of tanguige sizzling and a platter of lison kinilaw.

sinigang nga lison (Lison Fish soup)

The hungry pack

The happy pack

Kinilaw or raw fish salad with salted egg

Sizzling Tanguige

Another shot of my favorite...