#Self-Taught Kusinero

Pinoy Breakfast Re-imagined in a Sandwich

2016-06-18T20:39:00.000-07:00

We have avocado today and that means... another attempt to create Tastemade-inspired recipes!

I took the avocado and made with whatever my mom prepared for breakfast. The result: Pinoy Breakfast Re-imagined Sandwich.

The Recipe

Avocado [a cup, sliced]

Saluyot, Alugbati, Wild Ampalaya Leaves, Carrots [Boiled]

Plantain [Fried]

Pineapple [Sliced]

Bread [Toasted]

Dried Squid [Fried until crunchy]

Dressing

Mayonnaise [3 tablespoons]

Dalandan juice [1 tablespoon]

Salted Egg [A few slices]

Salt and Pepper [To taste]

Flax seed [Optional]

Directions

1. To make dressing, combine all ingredients and mix them together well.
2. Put remaining ingredients on top of the bread. Other ingredients could be put as sides.
3. Spread dressing over the open-faced sandwich.
4. Enjoy.

Southeast Asian Insalata

2016-05-28T08:10:00.000-07:00

My sister and I have been lucky enough to be able to travel in other Southeast Asian countries. I have been to Singapore and Thailand already; she has been to Malaysia and Cambodia. Both of us have experienced how colorful the respective culinary scenes of the countries we have visited. And when we get back home, we make it a point to bring home goodies to share the flavors we have tasted to our parents.

One of the more recent finds by my sister is the palm candy from Cambodia, which I used in making the dressing for a refreshing mango salad coupled with other Southeast Asian staples: basil and lime/lemon.

The Ingredients

Mango [One whole, shredded]
Tomato [ Two pieces, diced]
Onion, One whole, diced]
Basil [A handful, chiffonade-d]

Dressing

Lemon or Lime Juice [3 tablespoons]
Fish Sauce [2 tablespoons]
Cambodian Candy [One tablet]
Salt and Pepper [To taste]

Directions

1. Combine all salad ingredients in a bowl.
2. In a separate container, mix lime juice with the fish sauce.
3. Drop the palm sugar and crushed it to the lime-fish sauce mixture until completely incorporated.
4. Season with salt and pepper.
4. Pour over the salad. Enjoy!
5. Best served when chilled.

Cheers for Choice: Watermelon Apple Ginger Cooler

2016-05-09T20:53:00.000-07:00

It's election day today in the Philippines! PHVote :)

To say that this election is scorching hot is an understatement--thanks to the heated debates, mudslinging and, well the El Niño phenomenon. It could be extra challenging to be chill in this national exercise, but hey, you know that it is always cool knowing you've done your duty and that you did it with clear conscience and honest heart.

After going through all that queuing and choosing, you deserve a refreshing drink. Try this summery thirst quencher and serve it to your friends and family--surely, with this drink, you'll will earn their vote of confidence for your culinary experimentation. Cheers!

The Recipe

1. Yellow variety of watermelon (about 3 cups)

2. Fuji apple (one whole, seeds removed)

3. Grated ginger ( about 3 tablepoons)

4. Lemon Water (3-4 cups)

5. Honey (to taste)

6. Ice

Directions

1. Toss everything in a blender.

2. Blend and shake.

3. Serve cold.

*Makes 3-4 glasses

#SummerSalad 2016

2016-04-03T19:42:00.000-07:00

Aside from the scorching heat, summer brings in a bounty of seasonal fruits. This means a more colorful table setting as ripe crops of different shades are incorporated in the various dishes we cook up.

Salads are summer staples in our household. It is light and refreshing to eat. Here's one 'garden toss' experiment you can try on your own.

The Recipe

Wintermelon [ a cup, chopped]

Cucumber [ one, sliced]

Apple [half a fruit, diced]

Watermelon [ a cup, sliced]

Singkamas/Turnip/Xycama [grated, a cup]

Carrot [grated, a cup]

Tomato [ one big, sliced]

Dressing

Sesame oil [quarter of a cup]

Honey [a dollop]

Lemon juice [3 table spoons]

Apple cider vinegar [2 table spoons]

Salt and Pepper [ to taste]

Fish sauce [to taste]

Directions

1. Toss all the garden vegetables and fruits in one bowl.

2. Mix all the dressing ingredients. Stir vigorously then pour onto the salad.

3. Serve chilled.

Mamon Tostado + Banana Choco Fudge

2016-03-23T11:30:00.000-07:00

Desserts both make you happy and fat. That's the sad reality.

Well not always so, especially if you create your own sweet treats. You can always choose a better variety of 'poison,' (I mean ingredient) without sacrificing the sweetness of a dessert.

Here's one trick you can do: Instead of using white-processed-sugar, replace it with very ripe fruits--in this case, bananas. Fruits are naturally sweet and healthier as sweetener (well aside from honey).

The Recipe

Mamon tostado (Pounded, about a cup worth)

Ripe bananas (about 4 medium-sized, mashed)

Chocolate (melted-bain marie style, about a cup worth)

Directions

1. Just mix all the ingredients in one bowl then freeze.

2. Cut into bars and enjoy. That simple :)

Onion, Carrot + Wine Reduction Pasta

2016-03-19T22:55:00.002-07:00

It's Palm Sunday today! 'Tis the season when Catholics (and other Christian congregations] reflect more about their faith. And one of the ways it is expressed is by fasting; specifically refraining from meat dishes.

Restos capitalize on this by introducing 'Lent-friendly' options, but who are we kidding, really, when the food still taste sinfully good that the idea of sacrifice is lost in every bite.

Anyway, why not take advantage of this long break (well, at least if you are in the Philippines) to ponder on that, and exercise your creative culinary skills by cooking your very own meatless meal. Try this easy recipe for starters: Onion Carrot Winer Reduction Pasta

The Recipe

Malunggay Pasta [about 250 grams, cooked as per package directions]
White Onion [one very large, sliced]
Carrots [one large, grated]
White Wine [about 2 cups]
Tuna flakes [ optional]
Coriander [ a generous serving, chopped]
Salt and Pepper [to taste]

Directions

1. Heat oil (olive oil, preferred) then sautee onions and carrots until soft.
2. Add tuna flakes and stir from titme to time.
3. Pour in white wine and let it simmer.
4. One stock thickened a bit, season with salt and pepper.
5. Drop a handful of coriander leaves.
6. Toss in the pasta
7. Serve hot and enjoy.

Spicy Watercress and Mushroom Sir Fry

2016-02-07T00:12:00.001-08:00

I recently visited Baguio City with my family to celebrate my sister's birthday. Baguio is one of my favorite places in the country not only because of its cold weather, but because of the plentitude of vegetables available there at cheap prices.

One such example is the watercress, a water plant usually mixed in salads and soups. I bought a quarter of kilo for only Php 35--and that is a lot. The raw watercress tastes like arugula, turnip and kangkong combined. I can't quite put it precisely.

Cooking watercress is a breeze. Just wash it properly and you are good to go.

Here's a simple recipe I did, mixing it with button mushrooms I also bought at a farmers market in Baguio.

The Recipe

Watercress [1/4 kilo]

Button Mushrooms [1/8 kilo]

Garlic [Lots of it, around 10 cloves, minced]

Oyster Sauce [About 3 tablespoons]

Chili Flakes [Lots of it, too--the spicier, the better]

Directions

1. Sautee garlic in your favorite cooking oil. Don't brown the garlic or it will give a bitter taste.

2. Add in the mushrooms and oyster sauce.

3. Drop all the watercress. The plant will release its water content so no need to add more water.

4. Sprinkle chili flakes.

5. Season with salt and pepper to taste. That simple :)

East Meets West: Bakkwa Fusili

2016-01-16T20:38:00.001-08:00

This blog entry came about because of three things: 1. I promised to blog more regularly (at least 4 times a month), 2. I miss Thailand (particularly, the spicy food in Thailand), 3. I love pasta (that does not need any further explanations, right?)

There's also this curious looking delicacy from Macau, a kind of meat jerky, that my sister bought a long time ago and I was wondering if it will be eaten at all (think of the traditional fruitcake which is a regular fixture in the fridge being forgotten).

This meat jerky apparently is called bakkwa or rougan--a Chinese sweet-salty meat preserve of Hokkien origin.

And so I raid again our pantry and mix whatever is available, ala Nigella Lawson.

The Recipe

Pasta [preferably Fusili, about 250 grams, boiled]

Bakkwa [ around half a cup, cut into strips]

Garlic [ 5 cloves, minced]

Basil [ a handful, cut in chiffonade style]

Dalandan [juiced, half a cup]

Fish sauce [ to taste]

Red Onion [ one whole, minced]

Egg [ beaten]

Salt and Peeper [to taste]

Soup stock [a cup]

Green pepper [ about 5 chopped]

Flour [1 spoonful]

Directions

1. Sautee garlic on a pan until fragrant. Don't burn the garlic.

2. Add bakkwa, green pepper and fish sauce.

3. Mix flour with soup stock then drop into the pan. Bring to a simmer.

3. Stir in the pasta until all are coated with mixture.

4. Season with salt and pepper.

5. Squeeze in dalandan.

6. Add basil leaves and beaten egg.

7. Top with minced onions and more basil.

8. Optional: Add bean sprouts.

Suman Redux: Rice Cake Krispies Queso de Bola Balls

2016-01-09T20:26:00.000-08:00

Happy New Year!

It's been over two months since I posted on this blog. I am sorry I've been very busy for the past days. This year, I promise to be more diligent in finding time to cook and be more consistent in sharing more experimental recipes. I hope I could keep this promise. Haha.

Speaking of new year, my first post for 2016 is all about 'upcycling' the New Year's Eve food that's been there in your fridge like, forever. So you had too many of this and that, and eating the exact, same thing will be a torture. That is why, a bit of adjustment here and there could save your appetite, if not your sanity.

The best thing of course is to prepare just enough so wastage is avoided, but if you already committed said crime, make the most of holiday nomnoms by rehashing them into something more delish. In our case, we had a lot of suman (rice cakes in banana leaf) that has been frozen to last longer.

Off course, we've tried dipping it in sugar, chocolate; partnering it with ripe mangoes; frying it; steaming it. So it's just a matter of time before it becomes something more exciting for me. And that's how I came up with this recipe: Rice Cake Krispies Queso de Bola Balls.

The Recipe

Suman [About 8-10 pieces]
Rice Krispies [Half a Cup]
Queso de Bola [Grated. A cup or more. The more the merrier]
Brown Sugar [3 Tablespoons]
Flour [A cup. Combine with a pinch of salt]
Confectionary Sugar [ To cover]

Directions

1. Microwave the suman until soft and malleable.
2. Fold in the rice krispies, brown sugar and grated queso de bola until completely incorporated.
3. Form into balls.
4. Dredge into the flour and salt mixture.
5. Fry until light brow.
6. Dredge into confectionary sugar.
7. Top with more queso de bola.

Graham-Crusted Chicken Bell Pepper Roullade

2015-11-22T20:19:00.001-08:00

Thanks to the long APEC* Week holiday, I was able to squeeze in cooking this experimental chicken pasta dish.

Chicken is very versatile and its breast part has always been a base favorite to tasty culinary concoctions. Here's one you can try some time. It's not one of the fastest chow to cook but it's worth the effort once you cut the roullade and see the oozing cheese from its center.

Get ready to get rolling.

The Recipe

Roullade

Chicken breast [sliced and pounded]
Bell Pepper [cut into strips]
White Onions [cut into strips]
Cheese [cut into sticks]
Graham crackers [6 pieces, crushed]
Flour [about a cup]
Salt, Pepper and Garlic Powder [to taste]
Egg [1, beaten]
COoking Oil [ at least 3 cups for deep frying]

Pasta

Pasta Noodles [about 250 grams]
Celery [a bunch around 2 cups, chopped]
White Onion [chopped]
Garlic [minced]
Oyster sauce [to taste]
Salt and Pepper [to taste]
Chicken stock [about two cups]

Directions

1. Season chicken breast with salt and pepper.
2. To assemble roullade, lay sticks of cheese and bell pepper and white onion on to the chicken breast similar to the way one assembles a morcon. Roll the chicken and secure it with a toothpick.
3. Mix flour, crushed graham, garlic powder, salt and pepper. Set aside for chicken coating.
3. Dip it in beaten egg then roll it onto the pre-mixed coating.
4. Deep fry for about 5-10 minutes.
5. To cook the pasta, sautee garlic, white onion and celery in olive oil.
6. Add a generous serving of oyster sauce.
7. Pour in chicken stock and let it simmer.
9. Finish with margarine or butter.
10. Serve pasta with chicken roullade on top.
11. Enjoy!

*Asia-Pacific Economic Cooperation

Miso Vegetable Fried Empanada with Tomato Basil Lemon Salsa

2015-11-10T22:24:00.000-08:00

To date this has been the longest time since I uploaded a new recipe. I have been busy with many new commitments lately but my passion for cooking is still sizzling (pardon the tacky adjective).

Anyway, after countless scrolling efforts in Pinterest on savory pastry entries and viewing Youtube tutorials on how to make empanadas, here’s what I’ve experimented on: Miso Vegetable Fried Emapanada with Tomato Basil Lemon Salsa. Admittedly, the thought of making empanadas is daunting and intimidating but trust me it's easy to cook this flavor-packed wonder.

I hope to turn this empanada obsession into a profitable business sometime soon. But for now, I have to perfect the recipe and have a fill of this filling treat!

The Recipe

Dough

Flour [1 cup]

Margarine or butter [half a stick]

Egg [1 beaten]

Milk [1/8 cup]

Salt [to taste]

Filling

Mongo Sprouts [1 cup]

Sweet Potato [1 cup, diced]

Cabbage [1 cup]

Miso Paste [2 spoonfuls]

Oyster Sauce [2 spoonful]

Celery [half a cup, diced]

Onion leeks [half a cup, diced]

Soup stock [half cup]

Garlic [5 cloves, minced]

Onion [1 head, minced]

Olive oil [3 tablespoons]

Salsa

Tomato [1 cup, diced]

Basil [10 leaves, chiffonade]

Lemon Juice [3 tablespoons]

Cayenne Pepper [to taste]

Salt [to taste]

Directions

To make the dough, combine flour, salt, and margarine until mixture becomes crumb-like in texture.
Add the wet ingredients-- milk and egg. Mix and fold in until it becomes a solid ball mass. Don’t knead. Let it rest for at least a minute. Set aside and refrigerate.
To make the filling, in a pan, sautee garlic and onion on olive oil until it becomes fragrant.
Put in the miso paste then add the sweet potatoes. Render sweet potatoes until soft.
Throw in the leeks and celery.
Add mongo sprouts and cabbage. Do not overcook.
Glaze with soup stock. Let it simmer.
Add oyster sauce, salt and pepper to taste.
To make salsa, just combine all ingredients then season as desired.
To assemble empanada, get dough and flatten with rolling pin until wide enough for chosen pattern (could be as small as the rim of a cup or as big as the plate’s)
Cut the dough with the chosen pattern (circular is the most typical)
Fill in the dough with cooked filling.
Fold the dough into half and seal its edges by pressing it down with a fork.
Spread egg wash on it then throw in the frying pan for about 3 minutes. Deep frying is advisable. Oven-baked, better.
Serve piping hot.

Filipino-Thai Palabok

2015-10-29T23:37:00.000-07:00

I have been on a Southeast Asian flavor high lately. After satiating my Vietnamese Pho cravings, I now turn my gastronomic attention to Thai cuisine.

My very first ever encounter with Thai food was during my College days at the University of Santo Tomas (UST), Manila. I remember this decent restaurant in Dapitan cor. Concepcion St, area... ah yes, S.R. Thai. (Thanks, Google!)

S.R. Thai serves traditional Thai dishes at reasonable prices. Some of my favorites from their menu are bagoong rice, pad thai, pandan chicken, and tom yum soup.

It's been a while since I last eaten in that restaurant. If my memory serves me right, the last time was when our class gave this one professor (unanimously our favorite communications adviser) a farewell lunch treat. Incidentally, the restaurant was his top pick among the slew of food joints in the area.

Anyway, I have always liked Thai food-- It is so aromatic. With this appreciation comes my obsession over wansuy/coriander/cilantro, which is a staple in most Thai dishes. It's actually an acquired taste for me. I hated it when I was a kid. I guess my 8-year old taste bud back then cannot get over wansuy's olfactory resemblance to a certain bug (as my dad succinctly puts it). But I have grown to love it. (I even dream about it sometimes. Haha).

So in my attempt to fuse Thai sensibilities in my Filipino palate, here's my take on the Pinoy classic Palabok (melding it with a Thai twist).

The Recipe

Palabok noodles* [cooked according to package directions]

Tinapa** (Smoked Fish) [about a cup and a half, flaked]

Shrimps [about a cup, chopped]

Shrimp heads and shells [about a cup, pureed]

Fish sauce [1/4 cup]

Anato oil*** [1/4 cup]

Garlic [1 head, minced]

Onion [1 head, minced]

Chinese cabagge [1 whole, rough chopped, blanched]

Cilantro [a cup, chopped]

Spring Onions [a cup, chopped]

Celery [a cup, chopped]

Basil [half a cup]

Monggo Bean Sprouts [about 2 cups, blanched]

Salt and Pepper [to taste]

Flour [amount varies per sauce thickness desired]

Chicharon [about a cup, crushed]

Soup stock

Lemon juice [to taste]

Boiled egg [optional]

Directions

1. In a pan, sautee garlic, onion, tinapa and shrimps. Add patis. Set Aside some for toppings

2. Deglaze with soup stock. Add celery and let broth boil.

3. Season with salt and Pepper

4. To thicken sauce, stir in pre-mixed slurry of flour and water.

5. To assemble: Pour sauce over palabok noodles. Top with sauteed tinapa/shrimp meat, pre-blanched vegetables and chopped spices. Add crushed chicharon and squeeze in some lemon juice.

6, Enjoooooooy!

*A type of rice noodles used in the Philippines

**I used tinapang bangus (milkfish) from Bataan, Philippines

***Achuete-infused oil

Pho-menal Craving: DIY Vietnamese Faux Pho Noodle Soup

2015-10-27T22:39:00.000-07:00

In the past few days, I have had a massive craving for Vietnamese food. I blame this on my binge-watching of Anthony Bourdain's travel and culinary show, No Reservation and gobbling of a couple of Overnight episodes hosted by Erwan Heusaff a.k.a. The Fat Kid Inside.

It was a self-inflicted torture--Overnight's episode on Saigon in particular made an indelible mark on my foodie memory. And so in the absence of traditional ingredients for an authentic pho dish, I made do with what is available in our pantry and at our backyard, and whipped up my very own version of the Vietnamese piping hot soup.

The Recipe

Spaghetti Noodles (about 125 grams)

Luncheon Meat (deep fried, cut into strips)

Eggplant (pan-fried in anato oil*)

Basil (the more the better)

Grilled Seaweed (2 packs)

Soup Stock (2 cups)

Salt and Pepper (to taste)

Directions

1. Bring the soup stock to boil.

2. Drop noodles into the boiling stock. Cook until tender. Remove from fire.

3. Add a bit of every pre-prepared ingredients as desired.

4. Set aside remaining pre-prepared ingredients as side dish or add ons to soup. Drop them into the hot broth until desired flavor is achieved.

5. Sip, slurp, enjoy!

Tuna+Kangkong [Watercress Spinach]+ Corn Carbonara

2015-10-21T21:03:00.001-07:00

Over the weekend, my sister brought home a bag of pasta noodles and cans of tuna. This was her way of saying: cook me spaghetti, please.

And so gladly I obliged.

Between the two of us, my sister was the pickier eater. When we were growing up, feeding her would entail a [g]astronomical effort (pardon my indulgences with word play) for my parents. When it was time to eat, that would mean a series of her crying and deflecting a spoonful of food.

But I'm glad she outgrew that phase and is now more open-minded in expanding her flavor palate. She now even eats vegetables other than string beans! Now that is maturity. LoL.

Since my sister is the one craving for some pasta, I chose to incorporate three of her most favorite food in the dish, which are spicy canned tuna, corn and kangkong (watercress spinach).

The Recipe

Pasta Noodles [about 250 grams, cooked per package instructions]
Spicy Canned Tuna [1 can]
Whole Kernel Corn [about half a cup]
Kangkong (watercress spinach) [a bunch]
Rosemary [dried or fresh depending on one's taste]
Egg Yolk [2 beaten]
Milk or Cooking Cream [a cup]
Salt and Pepper [to taste]
Garlic [5 cloves, minced]
Onion [one head, chopped]

Directions

1. On a pan, saute garlic, onion and rosemary using the oil from the canned tuna.
2. Add the tuna and corn.
3. Mix egg yol and milk/cream then slowly stir in the sauteed tuna and corn.
4. Drop the kangkong leaves in the sauce until it wilted and gets deeper color.

Dragon Fruit Sorbet--Perhaps Khaleesi's Frozen Treat of Choice

2015-10-13T20:24:00.001-07:00

My mom recently harvested her first ever dragon fruit! She has been growing this plant in our backyard for ages and so seeing her fruits of labor (quite literally) put a smile on our faces.

See how proud we were! We even took a selfruit, if there's even such a term.

When we split the fruit, we feasted on its throbbing crimson hue and I knew from that moment that I need to expand and turn this super fruit into a yummier dessert treat. Thus, this blog post.

If you are interested in reading more about dragon fruit, check this lifehack.og article

The Recipe

Dragon Fruit [1 whole fruit, peeled and frozen]

Banana [4-5, frozen]

Coconut Water [ a cup]

Condensed Milk [optional]

Directions

1. Freeze the dragon fruit and banana for at least 3 hours.

2. Blend the bananas first. Add coconut water to the banana mixture to ease the blending process until you achieve a creamy consistency similar to yoghurt.

3. Add the dragon fruit and blend away.

4. If you want to cut off on sugar intake, do not add evaporated milk from the mixture.

5. Enjoy.

Sauteed Talilong (Talinum) Leaves on a Bed of Scrambled Eggs

2015-10-12T00:41:00.000-07:00

We ran out of our usual green leafy vegetables (e.g. watercress, cabbage) today so I turned to our small backyard for our supply of fiber. I noticed the abundance of talilong (talinum) plant growing wild in our area. They are all over the place yet unnoticeable. Save for its violet and yellow flower, it could be mistaken to an inedible grass.

And so what can selftaughtkusinero have to do? I harvested a bunch of talilong leaves and cooked them right away.

For more information about talilong you may check this website

The Recipe

Talilong Leaves [about 2 cups]
Dried Rosemary [ a teaspoon]
Garlic [2 cloves, minced]
Toamto [ 1 big, rough chopped]
Salt and Pepper [To taste]
Sesame Oil [ a drizzle]
Eggs [2, scrambled]

Directions

1. Sautee garlic and rosemary in oil.
2. Add tomatoes until slightly wilted
3. Add talilong leaves. Do no overcook.
4. Season with salt and pepper.
5. Drizzle sesame oil.
6. Top on scrambled eggs.
7. Serve.

Weekend Whip: Radish+Cucumber+Adobo Canapé

2015-10-09T19:49:00.000-07:00

One of my closest college friend is getting married Spring 2016. Our barkada (Filipino slang for group of friends) wishes her the best of luck as she journeys into this new phase in her life.

Unfortunately, the wedding will be in the US and we cannot attend it. But crazy as we are, we are undaunted to witness the wedding ceremony even if it means watching it via Skype. In this day and age, why not take advantage of technology, right? This is not even a novelty anymore--there is actually an E-Burol package from a certain death care provider. Haha.

We are planning to dress in full wedding regalia and cheer our friend as she and her husband toast to a happy married life. Of course, we would also need party food to complete the convivial atmosphere. One of our friends jokingly suggested that I prepare the food (because selftaughtkusinero) that we would munch on as we Skype the wedding reception. Again, why not?

So today, I'm inspired to create a quick canapé recipe, using ingredients which are available in our fridge.

The Recipe

Radish [1 Long, thick, cut into circles.]
Cucumber [ 1 long, thick, cut into circles]
Left over Adobo [fried again until crispy, chop]
Coriander [chopped]
Onion [ 1 head, finely chopped]
Tomato [1 big, finely chopped]
Salt and Pepper [ to taste]

Directions

1. In a bowl, mix chopped tomatoes, onion, coriander and adobo flakes.
2. Season with salt and pepper.
3. Top over sliced cucumber and radish.
4. Chill. Serve.

Sun-dried Tomatoes+Spanish Sardines+Flax Seed Pasta

2015-10-06T04:29:00.001-07:00

Over the weekend, I was overwhelmed by the explosion of Facebook posts about the results of the recent UAAP Cheerdance Competition and FIBA Philippines-China game. Some commentaries are hilarious, others are outright disrespectful.

I understand what it means to root for a team and appreciate the passionate ways fanatics express their support. What is more fascinating though is the amount of creativity and energy dedicated by opinionated netizens just to prove a point. The "Lutong Macau" remark trended. It means rigging the result of a game to favor a particular team even if the competitor has displayed superiority in performance. This remark consequently traces its roots from the way Macau cuisine is cooked and served--ingredients are prepared even before it is ordered.

Chowking, a local fast food chain, received derisive commentaries due to its  association to Chinese cooking. But its impressive marketing team was quick to respond with witty tweets (a PR genius move) getting favorable exposure for the Chowking brand in the process.

In an effort to connect my rambling to the dish I am about to share [and admittedly, at the risk of propagating cliches], here's an easy to prepare noodle fare. I incorporated flax seed in this pasta dish as it is known to help lower hypertension--perfect for those who had outbursts due to the above mentioned sporting events.

The Recipe

Pasta
Spanish Sardines [Spicy variant, 1 can]
Flax Seed [ 1 table spoon]
Sun-dried Tomatoes [ a cup]
Garlic [ 3 cloves, chopped]
Onion [ 1 big, chopped]
Dalandan [ 1, juiced]
Salt, Pepper, Sugar [To taste]

Directions

1. Cook pasta according to package instructions.
2. Sautee garlic and onion using the oil from the spanish sardines
3. Stir in the  sun-dried tomatoes, flax seed, and sardines.
4. Add the dalandan extract.
5. Season with salt, pepper and sugar.
6. Serve hot.

PS

Store bought sun-dried tomatoes can be quite expensive. You may prepare your own version of it and adjust how dehydrated your tomatoes are. Here's my own recipe:

1. Cut tomatoes in half and remove the seeds.
2. Add salt, pepper, and cayenne pepper.
3. Let it dry under the sun until desired dehydration is achieved [ usually at least 2 scorching days]
4. Cover it with a netted tray to protect it from flies.

Cabbage Spring Rolls

2015-10-01T20:11:00.000-07:00

One of my most memorable project as copywriter was the series of ads I created for Benilde School of Professional and Continuing Education (SPaCE). Under the supervision [ehem ...euphemism for passionate brainstorming sessions, heckling, tough love feedback] of my former creative head, our team conceptualized three print layouts to launch SPaCE's Diploma on Restaurant and Institution Management course (I'll share the layouts once I get to retrieve them from my labyrinth of files).

In one layout, we used a cross-section of a cabbage as a visual metaphor for the brain and the visionary who is responsible for dishing out the recipe for a successful restaurant business.

Aside from being a spot-on graphic representation for the brain, cabbage is also one of the most wholesome food on the planet. This cruciferous vegetable is a nutrition wonder known for its cancer prevention benefits. Read more on cabbage's nutritional profile at the World's Healthiest Foods website.

If you want to experiment on cooking cabbages, this version of cabbage spring rolls is a good start.

The Recipe

Cabage [1 head, blanched; a cup shredded]
Celery [3 sticks with leaves, chopped]
Cilantro [ about a cup, chopped]
White Onion [ 1 large, sliced]
Garlic [at least 5 cloves]
Ground beef [1/4 kilo]
Vermicelli Noodles [about 50 grams]
Tomato Sauce [about 2 cups]
Soy Sauce [To taste]
Flour [1tablespoon]
Water [To preference]
Salt and Pepper [to taste]
Lemongrass [optional for securing the cabbage; you may use strings as alternative]
Sesame Oil [ To taste]

Directions

1. In a pan, render fat from ground beef. Saute garlic and onion.
2. Add shredded cabbage, celery and cilantro and vermicelli noodles. Don't overcook. Season with salt and pepper. Set aside.
3. Blanch cabbage until tender.
4. Fill the rolls with the beef-noodles mixture. Secure rolls by tying lemon grass around it. The lemongrass adds another flavor dimension to this dish. If you don't like the gingery taste, use thread instead.
5. In the same pan used for the beef-noodle mixture, put in the tomato sauce and flour. Season with soy sauce, salt and pepper. Add water. Drizzle with sesame oil.
6. Drop the cabbage rolls into the sauce pan and let it simmer for about 5 minutes.
7. Serve hot.

Dilis + Grilled Seaweed Rice

2015-09-29T00:13:00.000-07:00

If you want to know a new place or better yet immerse in its culture, try its local food offerings.

In my few travels to neighboring Asian countries, I had the privilege of eating fares that I would not normally eat back home. During my trip in Hong Kong, I tried congee with pig's intestine (very similar to our Filipino goto but less salty). Not really a fan of it though. But HK noodle soups? TDF! I swear if I will join any reality TV, that would be the "live in HK and eat noodle soup only" show.

I also got to taste their octopus cake and their version of fish balls. Their skewered balls are quite different to the ones we have here in the Philippines in terms of texture, but it's worth trying. I was also lucky to have eaten in Tim Ho Wan in Hong Kong even before their pork buns and dimsums made a craze in Manila. Tim Ho Wan lives up to the much hyped reviews; its food is truly worth queuing for.

HK Food Finds

In Singapore, I tried every recommended nomnom: one-dollar ice-cream, laksa, sugarcane juice, cereal prawns, chili garlic crab and so much more. All of them are certified delights to any foodie in search of new flavors.

Singapore Food Finds

Still in Singapore: I was mistaken for Indonesian. One of the hawkers tried to converse with me in Bahasa. Cool! He talked me into ordering a soup dish which I believe is called Soto Ayam. I am not sure though as when I did a quick Google check, it does not look what I had ordered. The soup that I got was brown in color: a broth-y bowl with lots of...kamote (sweet potato). Haha. So much for being adventurous.

Speaking of Indonesia, I have tried Nasi Goreng and it's one of my favorite Indonesian dishes. This has inspired me to cook my own version of it. Here's the recipe:

The Recipe

Left-over Rice [about 5 cups]

Dilis [dried fish, about half a cup]

Garlic [5-6 cloves]

Parsley [ half a cup]

Grilled Seaweed [ 1 roll]

Salt and Pepper [to taste]

Sesame Oil [ one tablespoon]

Cooking Oil

Directions

1. In a pan, fry dilis until crispy. Set Aside.

2.In the same pan, saute garlic then add the left-over rice.

3. Add the dilis and grilled seaweed.

4. Season with salt and pepper.

5. Drizzle with sesame oil and top with chopped parsley.

6. Serve hot.

Delata Delights: Corned Beef with Alugbati Leaves + Sardines Spinach a la Cubana

2015-09-24T22:03:00.002-07:00

Yey! It's a long weekend again. Time to relax, watch movie marathons, laze around for hours, discover outdoor activities, engage in new hobbies, EAT, EAT and EAT some more!

I enjoy eating as much as cooking. But there are days when I just want to eat and skip the cumbersome experimentation part. During those days, I find canned goods as a reliable source of nom nom. However, I can't help and I always find myself in the kitchen spicing the canned goods with any greens I can find in our fridge. Here are two of my recent dishes.

Corned Beef with Alugbati Leaves

My mom's doctor prescribed that she eat more greens to help manage her anemia. We heed the doctor's advice and bought a bunch of Alugbati (Malabar Spinach) and spinach leaves. We pretty much threw them in on almost every dish we cook.

The Recipe

Corned Beef [any brand]
Onions [1 head, sliced]
Garlic [5 cloves, minced]
Tomato Paste [2 tablespoons]
Alugbati* [To taste]
Pepper [To taste]
Olive oil [1 tablespoon]

Directions

1. Saute garlic, onions in olive oil until translucent.
2. Add tomato paste and corned beef. Let it simmer.
3. Throw in the Alugbati leaves. Don't overcook.
4. Season with salt. I don't add salt anymore as canned goods are usually loaded with sodium.

*Alugbati taste similar to young corn and thyme combined. It has a earthy flavor. So if you are not a fan of such flavor, add it moderately in your dishes.

Sardines Spinach a la Cubana

The Recipe

Canned Sardines [any brand]
Onions [1 head, sliced]
Garlic [5 cloves, minced]
Spinach* [To taste]
Pepper [To taste]
Olive oil [1 tablespoon]

Directions

1. Fry saba bananas and set aside.
2. Saute garlic, onions in olive oil until translucent.
3. Add canned sardines.
4. Throw in the Spinach leaves. Don't overcook.
5. Season with salt. I don't add salt anymore as canned goods are usually loaded with sodium.
6. Top the sauteed dish with fried saba.

These meals are also lifesavers when you are on a tight budget. It's a cheap treat that does not scrimp on the good nutrients.

Alugbati and other spinach varieties are said to be rich in folic acid, which is essential for the creation of red blood cells and development of the brain. Read more on Alugbati's health benefits here.

Hump Day Healthy: Insalata Amapalaya

2015-09-22T23:10:00.000-07:00

It's hump day again, my friends!

Wednesday can be tricky--it could bring the "Yes, weekend is almost here!" excitement or "Urgh, I am still not done with this hill of work" dread in you. But whichever way you look at Wednesday, you should have a healthy meal that could give you energy for blazing ahead or ranting out loud at work.

You might say: But I am busy! I don't even have the time to have a leisurely lunch, much more to prepare my own lunch. I know. How can I have the time to prepare my own meals when I am already busy being busy. But as the cliche goes: if there's a will, there's a way. If you really want to control what you are eating and be sure of what you are feeding your body; the best way is to cook your own meals. Think of the benefits: Cooking your own meals could help you be fit and save money in the long run. Less trip to the doctors, less medicine expenses. And did I mention, it could help you look good too?

For those who are are afraid to cook, perceive themselves as talentless in the culinary department, or just tad lazy switching the stove on, here's a my spartan Insalata Amapalaya recipe, which does not require the use of a stove or any electric/gas-powered kitchen appliance.

Side note: When I was a kid, I avoid Ampalaya at all cost. I never thought that I will like eating it as an adult. Perhaps it's really an acquired taste. There are theories that the reason why kids hate vegetables is that their tongues are not yet fully developed to appreciate certain flavors--that includes those found in vegetables. Based on my own gastronomic adventures though, I discovered that eating Ampalaya raw makes it less bitter. Surprisingly, it's a perfect match to other vegetables commnly used for refreshing salads.

A tip from my mom to lessen Ampalaya's bitter taste: rub the Amapalaya with salt and wash it before cooking or eating raw.

The Recipe

Amapalaya [1 medium-sized, cut diagonally]

Tomatoes [ 2 medium-sized, diced]

Onion [1 medium-sized, chopped]

Cucumber [1 medium-sized, cut into strips]

Salted egg [1 or 2 pieces]

Dressing

Apple Cider Vinegar [3 tablespoons]

Olive Oil [1 tablespoon]

Sesame Oil [ 1 tablespoon]

Cayenne Pepper [To taste]

Salt [To taste]

Honey [1/2 tablespoon]

Directions:

1. Toss all vegetables into a bowl. Add the salted egg. Add nuts for texture (optional)

2. Combine all ingredients of the dressing and drizzle it over the mixed vegetables.

3. Serve cold.

Weekend Whip: Saluyot Ravioli

2015-09-18T21:49:00.002-07:00

I know a lot of people who disdain eating Okra and Saluyot (Jute) leaves because of the thick (often described as mucous-like) liquid that comes with them when they are cooked. These vegetables are wonder foods though, so eating them would be good for your health. Some even say that Jute leaves were eaten by Cleopatra for its anti-aging benefits. It's even easy to grow. No green thumb required. We have plenty of Saluyot grown at at our backyard. Hence this new recipe.

To encourage picky eaters to eat Saluyot, here's my Saluyot Ravioli recipe.

The Recipe

Saluyot/Jute Leaves [A handful. The bigger the better. Separate the biggest ones and sauté the smaller ones]
Ground Pork [1/4 kilo]
Plantain [1, minced]
Celery [A stalk, minced]
Carrots [one small, grated]
Egg [2, beaten]
Flour [2 tablespoons]
Pepper [To taste]
Salt [To taste]
Sugar [To taste]
Tomato Paste [3 tablespoons]
Red Wine [one cup]
Garlic [5 cloves, minced]
Onion [1 head, minced]
Ginger [About the size of a thumb, julienned]
Sesame oil [one table spoon]

Directions

1. In a bowl, mix ground pork, sautéd jute leaves, carrots, celery, onion, garlic, pepper, salt, sesame oil.

2. Beat one egg and add to the mixture.

3. Beat the other egg and add the flour. You will use this as paste to seal in the pork mixture filling with the Saluyot leaves as your wrapper.

4. Dip the jute leaves in egg and flour. Put ample amount of pork mixture filling and top it with another Saluyot leaf. Seal the edges using the egg-flour mixture.

5. In a pan, sauté ginger. Add tomato paste and red wine. Let it simmer. Season with salt, pepper and sugar to taste.

6. Drop the stuffed Saluyot leaves and let them simmer until sauce is considerably thicker and reduced.

7. Serve.

Mission Fusion Sandwich

2015-09-14T23:41:00.002-07:00

Fusion--a word usually associated with Physics evokes an imagery of forces clashing and blending under a massive amount of energy. Sounds sexy, right?

In the kitchen, you usually see this concept at work through all the mixing and cooking of various ingredients to create one cohesive dish. Sounds delicious!

Today, I am trying my hand at fusion cuisine through this sandwich recipe using Filipino breakfast favorites and the Italian staple olive oil. When you attempt making this dish, don't be afraid to put your own twist to it. Add your preferred meats, greens, and dressings. After all, cooking is not always an exact science; it is also a form of art.

The Recipe

Garlic [whole head, roasted]
Your choice of Tinapa (Smoked Fish) [flaked]
Tomato [ 1 whole]
Kesong puti [2 slices]
Olive oil [As needed]
Salt [to taste]
Pepper [to taste]
Kinchay (Chinese Parsley)
Your own choice of bread

Directions

1. Roast garlic until tender. Mash and combine with salt, pepper and olive oil. Set aside.
2. Layer the following ingredients on the bread: kesong puti, sliced tomatoes, tinapa flakes, kinchay. Sprinkle with salt and pepper to taste.
3. Pop in the microwave until kesong puti gets gooey.
4. Drizzle olive-oil garlic mixture on the bread slices.
5. Enjoy.

Work Week Starter: Tuna with Ampalaya Leaves

2015-09-13T20:30:00.000-07:00

It's Monday again and everyone's hustling back to the daily grind. Busy bumble bees may feel a bit draggy but it's not all bad. Mondays also mean another week to start dreaming and to make dreams a reality [#cliche much but it's true].

To embrace the "bitterness" that usually comes with Mondays, here's a simple recipe with loads of bitter gourd greens.

Happy Monday!

The Recipe
Canned Tuna [if fresh tuna is available, better]
Tomato [1 big]
Onion [1 head]
Garlic [4 cloves]
Ginger [a tablespoon]
Soy Sauce [a teaspoon]
Malunggay leaves [1/4 cup]
Ampalaya Leaves [ About 10 leaves]

Directions

1. Saute ginger, garlic and onions in oil. Wiat until onions become translucent. Add tomatoes and soy sauce.
2. Drop tuna meat and cook for a few minutes.
3. Stir in malunggay and ampalaya leaves.
4. Season with salt and pepper.