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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, January 28, 2012

Fish Soup with kulitis


Sinabawan nga Isda nga may kulitis!

800ml water
2 piece tomatoes
1 onion, sliced
6 fried fishes
2 spoons fish sauce
pinch of salt and pepper
A bunch of kulitis

In a stock pot, put tomatoes and onion.
Bring to boil and let boil until tomatoes and onion are done.
Add fried fishes, fish sauce and salt and pepper.
Bring to boil and adjust taste.
Add the kulitis and cover.
Remove from fire.
Serve immediately.

More about kulitis more.

Kulitis is known in Philippine various dialects as tampala, uray, kuyapa or kujapa; internationally it is known as Chinese spinach and pig weed in the US. It is considered to be the highest tropical yielding leaf plant with excellent nutritional value.
The plant is rich in calcium, iron and vitamin A. The scientific name of kulitis is Amaranthus Spinosus L. Studies have shown that amaranths are good source of medicinal cure that can be beneficial to lactating mothers and use to treat patients with fever, hemorrhage, anemia and kidney complaints."

Monday, January 9, 2012

Pan-grilled Sesame Chicken (Teriyaki)


A serving of Sesame Chicken Teriyaki... 
500 gms chicken breast, sliced medium thick and in serving size
2 T sesame oil
1/2 cup white wine
1/4 cup soy sauce
1/4 cup premium soy sauce (Lee Kum Kee)
1 T sugar

2 T brown and white Sesame seeds, toasted
1-2 T canola oil for basting

In a non-metallic bowl, place the chicken and the next five ingredients.
Mix well and pierce the chicken with fork. Chill for 15 to 30 minutes.

In a pan, toast lightly the sesame seeds. Set aside.
Lightly coat the same pan with canola oil.
Pan-grill the chicken breasts, basting each with all if needed.
 Let cook for 3 minutes on medium to high heat. repeat until all chicken is done.
Place each piece in a serving platter and spread toasted sesame on top of each chicken.
Meanwhile, in the same pan, pour the marinade and let boil until the liquid is reduced into half.
Put the remaining toasted sesame. Serve in a sauce bowl.

A quick capture of the pan-grilled sesame chicken! 

The sesame-teriyaki sauce..

a clearer take of the chicken using my cellphone...

our dinner today...

Sunday, January 8, 2012

Crispy Red Radish and Cucumber in Yakult dressing


Cucumber and Red Radish Crisps!
6 red radishes, sliced thinly
1 medium cucumber, sliced thinly
1 small white onion, sliced thinly
1 small head of lettuce

3/4 to 1 Yakult (60 to 80ml)
3 Calamansi, juiced
1 T olive oil
salt and ground pepper

In a non-metal bowl, mix all first three ingredients. Chill.
For the dressing: in a glass with lid cover, put all last four ingredients and cover. Shake.
Drizzle dressing in the first bowl of vegetable.
In a serving platter, lay the lettuce bed.
Just before serving, add all of the vegetables. Serve lightly chilled and serve immediately.

Another look at the salad...



quick photo of the salad...

the salad on the side!!!

Saturday, January 7, 2012

Shortcut Okra Tempura


Okra Tempura is ready to serve with your fave sweet-chili ketchup!

More of the okra tempura...

young okra sliced in half!!!

2 cups flour with turmeric powder and ground pepper

my fave duo...

beaten eggs 

the batter

the batter with the bread crumbs

the batter and the okra...

not-so-deep fry...

my idea of deep-fry

up close and personal with the batter mixture

About 20 pieces young okra, sliced in to vertically into two
2 cups flour
1 T turmeric powder
A dash of ground pepper
A dash of fine iodized salt
1 cup bread crumbs
2 eggs, beaten
1/2 to 1 cup water
1 cup canola oil

Sweet Chili ketchup, Plain ketchup or homemade thousand islands dressing

In a bowl, add flour, turmeric powder, pepper and salt. 
Add bread crumbs and eggs. Add water and mix thoroughly. 
Add okra slices.
In a small sauce pot, add the oil. When hot, add pieces of okra, one at a time. 
Cook for a minute on one side and another minute for the other side. 
Remove with slotted spoon and let rest in a paper towel-lined food server.
Repeat until all okras are fried.
If there is a remaining batter, fry like pancake. Slice lengthwise.
Serve immediately with sweet chili ketchup or plain ketchup.

I quit mayo. Those who love it, here's quick thousand islands --
1:1 ratio for mayo and ketchup and Italian seasoning (dry) or chopped celery.
I called this a shortcut tempura because I mixed the eggs, bread crumbs and flour in one bowl instead of the systematic and separate rolling of the okra before frying which is messy and time consuming. Enjoy!!!

Friday, January 6, 2012

Veges and Miso Soup


My first attempt to a Miso Soup is a success! 

Our japanese soup server was initiated with this Veges and Miso Soup!

Sans the flash, this is how it looks.

Super Soupy soup...

My soup today!

It was a luck that Robinson's Bacolod has this stock of Korean Miso Paste!

Here's another photo of the Korean Miso Paste I bought...

3 stalks celery, coarsely chopp
3 stalks Baguio leeks, coarsely chopped
1 medium potato, coarsely chopped
750 ml to 1L water
rock salt
ground pepper
2 T butter
100 gms Soy Bean Paste (Miso)

In a soup pot, place water and add celery and leeks.
Season with salt and pepper. In a high fire, bring to boil.
Continuously boil for 5 minutes and remove from fire. Let cool a bit
Separate the stock and the vegetables.
Blender the vegetables.

In a soup pot, place butter. Add the blended vegetables.
Simmer for 2 minutes in medium fire. Add the stock.
Dissolve the Miso paste with a little stock and add to the mixture.
Bring to boil. Serve hot.

Thursday, January 5, 2012

Mixed Coolers (Cucumber, Lemon, Watermelon and Calamansi)


The cooler to die for!

Up close and personal with the cooler of the year!

A closer look at the cucumber...

This cooler is cool...
1 liter Delmonte fit 'n right watermelon
2 liters cold water
30 pieces calamansi, juiced
1 cup white sugar
2 pieces Baguio Lemon, sliced in circle
1 piece Lemon, sliced in circle
2 pieces small cucumber, sliced thinly in circle

In a large jar, mix all liquids and add sugar. Stir well until the sugar dissolves.
Place in serving pitchers and add the slices of lemons and cucumber.
Serve chilled and even with crushed ice...

Wednesday, January 4, 2012

Turkey Hotdog Sandwich


20 slices of whole wheat bread (Gardenia)
Spoonfuls of butter
4 pieces of Turkey Hotdog (Purefoods)
20 half-circle slices of tomatoes (2 big tomatoes)
1 medium head of cabbage, shredded finely
Spoonfuls of Mayonnaise

Fry the hotdog and slice slantingly in medium thickness.
To start, spread butter in the bread and toast.
Place spread with a small amount of mayonnaise.
Place the a slice of hotdog and add shredded cabbage and tomatoes.
Fold diagonally and serve immediately.

Tuesday, January 3, 2012

Bolognese open-faced sandwich


The grilled open-faced sandwich is ready to serve... 

A photo before attack...

array of wheat bread from Gardenia...

20 pieces of Bolognese Cold Cuts of Purefoods may be served immediately...

Slices of Quickmelt cheese...

Mayonnaise for the minimal acid twist in the sandwich...

Tomato slices adds sour contrast to the salty cheese...

Shredded cabbage is a hit!!

Step one...

Step 2 and all the way through...

toasting in the oven the open-faced sandwich is fun...

20 slices of whole wheat bread (Gardenia)
20 pieces of Bolognese Cold Cuts (Purefoods)
20 slices of tomatoes (4 big tomatoes)
1 medium head of cabbage, shredded finely
20 slices of quick melt cheese (Quickmelt)

Assemble the open-faced sandwich. 
First place the bread on a plate and spread with a small amount of mayonnaise.
Place the a piece of cold cut and spread a small amount of mayonnaise and add shredded cabbage.
Put a slice of tomatoes and then cheese.
Toast in the oven toaster until the cheese melts.
Serve immediately.