About Me

My photo

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!

Thursday, February 28, 2013

Nothing beats fresh ingredients!

I am posting the photo collage of my sister featuring her fish tinola with kangkong tops. I know that a kitchen rival is born! She has that kitchen sense actually when she just feel like exercising it. She boasts her 25pesos fish slices, bunch of fresh kangkong, fresh tomatoes, and her luscious and plump duhat for her dessert. Here is her enticing prep!



Pochero de Cebu

Pochero de Cebu is another cooking rendition of the favorite Bulalo which features a soup made from boiled large bones of cow with marrows inside. As I can recall pochero here in Western Visayas is a thick soup with some meat cooked with white beans, bananas and camote or potatoes and cabbage. But this Pochero de Cebu is actually a bulalo with sweet corn and some green vegetables such as string beans and pechay. I am not sure whether the name really represents its origin but perhaps it really came from Cebu as Cebuanos serve milled corn in lieu of rice. Here is the steamy hot bowl of Pochero de Cebu....






Monday, February 25, 2013

First harvest of abiu and tambis

Just posting our first, and so only a few, harvest of abiu and tambis... We must be having a bountiful harvest next time... Abiu is a family of star apple said to bear fruit after 18months but it is not a tree but a bush so it is not some tree to climb on. Meanwhile, our tambis is said to bear fruits after three yeras only.. Here are the souvenir photo of the first harvest.. Till next time.



Bam-i Express

I love noodles when i cook them as i cook them with fresh vegetables.

2 T olive oil
Cloves of garlic, peeled and crushed
1 medium onion, cubed
2 pcs carrots, julienned
12 pcs baguio beans, sliced slantly
200g vermicilli, soaked in hot water until tender
200g egg noodles, soaked in hot water until tender
Soy sauce
Salt and pepper
1 medium head cabbage, sliced horizontally
1 can Tuna in oil or with calamansi

Saute garlic and onion In oil. Add carrots and baguio beans. Let cook.
Add drained noodles and season with soy sauce, salt and pepper.
Add cabbage, cover and let cook but not overcook.
Add tuna in oil or calamansi and mix just before removing from fire.


Friday, February 22, 2013

Ground beef with upo and malunggay


This is my favorite because while I get the full beef flavor just like bulalo without too much animal grease, I also get the vegetable serving of the day.

1 tablespoon canola oil
4 cloves of garlic
1 pc onion, cubed
2 ripe tomatoes, sliced
1/4 ground beef
Soy sauce
Salt and black pepper
1 pc upo or bottle gourd, sliced
12 stalks of malunggay, leaves separated from stalks

Saute garlic in oil until it turns golden brown and add onion. Add sliced tomatoes until cooked and add then ground beef. Let cook until tender and add soy sauce, salt and pepper to taste. Let meat cook through. Add 4 cups of water and bring to boil. Add about 3 cups of upo and bring to boil until upo is cooked. Add malunggay and close lid. Remove from fire and serve hot over rice or as soup.



Sweet corn maja blanca

By GERLIE M. UY



Maja blanca is a Filipino sweets made from cornstarch and coconut milk...

400g corn starch
12 cups thin coconut milk
2 cans condensed milk
2 cans corn kernesl or 1 can corn kernel and 1 can cream of corn
2 spons of corn kernel as garnish or grated cheese or raisins or ground peanuts.

In a soup casserole, place all inngredients except the garnish.
In a medium to high heat, bring the mixture to a boil and constantly stir for about 15 minutes or until it thickens and the mixture is milk white, not transparent.
Pour in a mold pan. Makes two 9-inch pans of maja blanca. Put grated cheese, spoons of corn kernel or raisins or ground peanuts on top as garnish.

Monday, February 4, 2013

Steak rubbed with salt and cumin

By GERLIE M. UY


I rubbed the steak with pounded cumin, (I think I have two kinds, the plump palay-like seeds and the thinner ones) and rock salt. I refrigerate it overnight. I like the contrasting sweet and pungent dizzying smell of cumin... I first tasted cumin in the yangrou (lamb) barbecue in Beijing. With this grilled porterhouse steak and with the right red wine, the New Year's Eve or Valentine's Dinner is ready to go!

Sunday, February 3, 2013

Black Rice Sushi

By GERLIE M. UY



While I declared in the past that hunger is the mother of all kitchen invention, I must add now that variety is the godmother of all kitchen invention! Mothers satisfy, godmothers spoil! So, for a change, I served Black rice sushi for my birthday last year and it tuned our so well that it calls for part two soon. I already posted how to make sushi in my past blog. Here is the link to my sushi. Follow the procedure except for the rice part. Here is my rule of thumb. A kilo of rice can be wrapped by 20 regular nori sheets or two packs.

For black rice

3 cups black rice
1 cup violet sticky rice or malagkit...

Saturday, February 2, 2013

Porterhouse Steak with tomato and red wine marinade

By GERLIE M. UY


2 pcs Steak
1 small pack of Tomato Sauce
1 cup red wine (I prefer Sangria and slightly sweet)
1 t dried Basil leaves
salt and pepper

Wash the steak quickly and let drain. In a pan with lid, arrange the steak, add the rest of the ingredients for marinade. Refrigerate overnight with lid. Pan Grill or Grill over charcoal until desired tenderness.

Serve with remaining red wine.

Friday, February 1, 2013

Fried Bangus with Mango-okra salsa

By GERLIE M. UY



I had this entree for lunch today. So filling,
especially with my Java rice with toasted garlic on top.

Fried Bangus

6 pcs small Bangus
1/4 cup soy sauce
1/4 cup vinegar
cloves of garlic, crushed
3 T fish sauce
Canola oil for frying

Clean Bangus but leave it unscaled and slice it with butterfly cut.
Marinade fishes with the next four ingredients, adding a little amount of oil.
Let stay for at least 30 minutes before frying.
Fry in a a hot oil.





Mango Okra Salsa

2 Semi-ripe mangoes, seeded and cubed
8 pcs Okra, boiled and cubed
1 medium white onion
3 tomatoes, seeded and cubed
salt and pepper

Mix all ingredients and chill before serving.