The Striving Chef

Food Trip Friday | Kamote Que

2011-07-07T18:06:00.000-07:00

My snack for today! :)

"Kamote Que" or fried sweet potato in brown sugar. One of favorite street foods of Filipinos. :)

Wordless Wednesday | Chicharones or Chicharon

2011-07-05T22:11:00.000-07:00

The ever delicious Chicharon! :)

Deep fried skin or fat of a pig! :)

High on taste! High on cholesterol as well! lol!

More photos here - Wordlesswednesday.com/newhome

Shrimp with Apple-Tomato Salad

2011-07-03T22:36:00.000-07:00

Are you craving for something delicious and at the same time nutritious? Well, why not try this Shrimp with Apple-Tomato Salad.

I bet you'll love this dish and at the same time feel healthy because of it's light and healthy taste. :)

INGREDIENTS:

• 1/2 cup(s) packed fresh cilantro leaves
• 1/2 cup(s) reduced-fat sour cream
• 1/4 cup(s) light mayonnaise
• 4 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) red wine vinegar
• Salt
• Pepper
• 1 pound(s) shelled, deveined shrimp (26- to 30-count)
• 1 tablespoon(s) extra-virgin olive oil
• 1 teaspoon(s) ground coriander
• 2 romaine lettuce hearts, chopped
• 1 pint(s) cherry tomatoes, cut in half
• 1 Granny Smith apple, cut into 1/4-inch sticks

PROCEDURE:

1. If using bamboo skewers, soak skewers in water at least 30 minutes. Prepare outdoor grill for direct grilling on medium-high.

2. In blender, puree cilantro, sour cream, mayonnaise, 2 tablespoons lemon juice, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; set dressing aside.

3. In large bowl, combine shrimp, oil, coriander, remaining 2 tablespoons lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, tossing until well coated.

4. Thread shrimp, 1/2 inch apart, on skewers. Grill 3 to 4 minutes or until shrimp just turn opaque, turning over once. Transfer to plate.

5. In another large bowl, toss lettuce with half of dressing until well coated. Divide among 4 serving plates. In same bowl, toss tomatoes and apple with half of remaining dressing until well coated; place on lettuce with shrimp. Drizzle with remaining dressing.

Servings: 4
Total Time: 30 mins
Prep Time: 25 mins

Food Trip Friday | Takoyaki

2011-06-30T08:30:00.000-07:00

I’ve been a busy bee lately. Not only online but more of my offline life.

As some of you know, I have a one month old son named Zack and he got sick a few days ago. But he’s all well now - thanks to medicines that her pedia prescribed and a big thank you to our Almighty Father for making him well.

Anyways, I can’t believe its Friday once again (which burdens me more because I miss someone so dear that I didn’t have any text or call from him lately – hopefully tomorrow it will be better day for me!;)). Now that it’s Friday, it’s time for our Food Trip for this week.

Here’s my food entry:

Does anybody here know what this is?

This is called as Takoyaki or Fried Octopus. Yup! An octopus! This dish originated from Japan and it has been hitting waves there ever since. Well, it has been our favorite snack since it was introduced in the malls. I first had a bite of this not knowing it was an octopus. My husband said the balls have crabs and shrimp filling inside – so I ate it! It was only later when he revealed it was an octopus! Lol! It was then my first time to eat an octopus and I love it! :)

First Time at Weekend Blog Follower Caravan#15

2011-06-27T08:09:00.000-07:00

Hi everyone! Welcome to my Food Blog!

I’m joining this week’s Weekend Blog Follower Caravan (first time actually). Just feel free to browse around and hope you follow me as well. Just leave me a comment if you have done that and I will follow you back.

Again, thank you for visiting my blog! See you around.

Mellow Yellow Monday | Yummy Kare Kare

2011-06-26T19:31:00.000-07:00

I’m joining this week’s Mellow Monday and my entry for today is this yellowish food we ordered at Max’s Restaurant the last time we dine in.

Kare-Kare as they call this Filipino dish.

A Filipino dish that can be cooked with a pork or a beef. This is best serve in a hot clay pot like this one and accompanied by “bagoong” or shrimp paste. :) Definitely yummy!

More Mellow Yellow entries at Mellowyellowmonday.blogspot.com

Deep-Frying Tips

2011-06-25T20:30:00.000-07:00

Need deep-frying tips? Well, good thing I was able to gather easy quick tips for you guys who love frying! Lol! :)

Deep-Frying Tips

1. The oil must reach a good temperature to brown the exterior of the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees.
To be sure the oil is right use a frying thermometer.

2. Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.

3. Avoid crowding food that is deep-fat-fried. The food must be surrounded by bubbling oil, and you must keep the temperature from falling too much. If you add too much food to a small amount of oil, the temperature will plummet, and the food will wind up greasy and soggy.

4. Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.

5. Dry food well with paper towels before adding to the pot; it helps reduce splattering.

More tips to come! :)

Hot Taco Soup

2011-06-25T03:07:00.000-07:00

Eating has always been a great way to spend a rainy day like what we have right now. It has been three days since a tropical typhoon has strike our place and the only wise thing we can do is to stay indoors and eat to keep our body warm.

One of the yummiest foods to eat during a cold and sopping day is SOUP. And to make it hotter let’s put some CHILI in it! :)

That's why our recipe for the day is this Mom's Taco Soup from Laurenpie.

INGREDIENTS

• 1 lb ground beef
• 1 onion, diced
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1 (14 1/2 ounce) can tomatoes, with liquid
• 1 (14 1/2 ounce) can kidney beans, with liquid
• 1 (14 1/2 ounce) can corn, with liquid
• 1 (6 ounce) can ripe olives, drained and sliced (optional)
• 1 (8 ounce) can tomato sauce
• 1 -2 tablespoon chili powder
• 1 -2 teaspoon cumin
• 1 beef bouillon cube
• 1/4 cup fresh cilantro, chopped

PROCEDURES

1. Brown beef, onion and garlic in large saucepan with salt. Add remaining ingredients except cilantro. Bring to a boil, then simmer for 20 to 30 minutes.

2. Serve into bowls, then garnish with fresh cilantro.

Servings: 6

Hope this recipe had made your cold night/day hotter than expected! :)

Chunky Chicken Salad Sandwich

2011-06-24T07:22:00.000-07:00

Our kids are back to school once again which means it's time for us also to prepare for their "baon"! Here's a quick "baon fix" for your kids that they will surely eat during their recess time. :)

INGREDIENTS

2 cups chicken breast fillet, boiled and shredded
1 medium onion, chopped
1 piece apple, chopped
1 teaspoon MAGGI MAGIC SARAP
½ cup mayonnaise
½ cup NESTLÉ All Purpose Cream
Salt, pepper and sugar to taste
lettuce (optional)
loaf bread, pan de sal or any sandwich bread
1 tomato, sliced into rounds
Cucumber, sliced into rounds

PROCEDURE

1. Combine chicken, onion and apple in a bowl. Season with MAGGI MAGIC SARAP. Set aside.

2. Mix mayonnaise, cream, salt, pepper and sugar on a separate bowl.

3. Toss prepared chicken with the prepared dressing and mix well to fully incorporate.

4. To assemble sandwich, arrange lettuce on a piece of bread. Top lettuce with prepared chicken salad. Add tomato and cucumber on top before sandwiching with another piece of bread. Serve immediately.

Nutritional Content
Calories: 251
Carbohydrates (g): 19
Protein (g): 9
Fats (g): 16

Preparation Time: 15 minutes

Food Trip Friday | Mapple Chicken and Waffles

2011-06-23T21:20:00.000-07:00

My first time to join, that's why I'm really excited to share you one of my favorite dishes at Pancake House.

Mapple Chicken with Caesar Salad and Buttered Waffle

So yummy! :)

More delicious food this Friday at Foodtripfriday.net

Wordless Wednesday | Pandesal de Pugon

2011-06-21T17:40:00.000-07:00

My first ever Wordless entry for this blog. I just want to share one of my favorite foods. :)

My all time favorite breakfast - Pandesal (Spanish) or Salt Bread (English) baked in a pugon or brick oven.

This is one of the most delicious bread I've ever tasted a bunch of "pandesal' from Pan de Manila! :)

More wordless photos at http://www.wordlesswednesday.com/newhome

Sweet and Spicy Chicken

2011-06-21T00:31:00.000-07:00

As some of you know, my dad is a great cook. He is actually working as a Master Chef at one famous hotel here in our country.

One of my favorite dishes that he cooks is this Sweet and Spicy Chicken. That’s why I’m sharing his recipe to you guys today. Hope you‘ll love it! :)

INGREDIENTS:

• 1 pound(s) skinless, boneless chicken thighs, cut into very thin strips
• 1/8 teaspoon(s) salt
• 1/8 teaspoon(s) pepper
• 2 clove(s) garlic, crushed with press
• 1/4 teaspoon(s) crushed red pepper
• 1 tablespoon(s) lower-sodium soy sauce
• 1 can(s) (20-ounce) pineapple chunks in juice, drained

PROCEDURES:

1. Sprinkle chicken strips with salt and pepper. Heat 12-inch skillet on medium-high until hot. Add chicken in single layer; cook 4 minutes (do not stir).

2. Stir once, then add garlic and red pepper. Cook 1 minute, stirring. Add soy sauce; cook 1 minute, stirring. Add pineapple; cook 2 minutes, stirring. Serve with brown rice.

Servings: 4

A More Flavorsome Brew

2011-06-20T04:49:00.000-07:00

I’m a big fan of COFFEE made with freshly ground beans, but I’ve heard they lose their strength once the pack is opened. There is only so much coffee I can drink in a week, so I’d love some expert advice on the best way to store beans to preserve their flavor. And here’s what I got.

It’s true that coffee beans quickly lose their freshness once you’ve opened the pack. For maximum flavor, it’s best to grind small amount of beans as and when you need them. Then reseal the pack and put it inside an airtight container. Store the sealed container in the freezer for up to one month. You can grind a handful of beans straight from the freezer whenever you fancy a cup of coffee.

Creamy Dijon Drumsticks

2011-06-19T00:15:00.000-07:00

I just love CHICKEN!

Since I was young, chicken has always been my favorite dish!

Not only that it taste good than beef and pork it is also a very healthy meat. Just remember not to eat too much chicken skin or else your blood pressure or cholesterol level might hit the high mark! Ouch!

Anyways, here’s a very delicious chicken recipe that is definitely worth the try. :)

INGREDIENTS

• 1 1/2 pound(s) small red potatoes, halved or quartered
• 8 medium chicken drumsticks, skin removed
• 3 tablespoon(s) Dijonnaise (creamy mustard)
• 2/3 cup(s) panko (Japanese-style bread crumbs)
• 2 stalk(s) celery
• Salt and pepper

PROCEDURE:

1. Preheat oven to 450°F. In 4-quart saucepan, place potatoes, enough water to cover, and 1/2 teaspoon salt; heat to boiling on high. Reduce heat to medium-low; cover saucepan and simmer potatoes 10 to 12 minutes or until just fork-tender.

2. Meanwhile, line 15 1/2" by 10 1/2" jelly-roll pan with nonstick aluminum foil. Brush drumsticks with 3 tablespoons Dijonnaise and coat with panko, pressing to adhere. Place drumsticks on prepared pan and bake 25 minutes or until crumbs are golden and juices run clear when thickest part of chicken is pierced with tip of knife.

3. Drain potatoes well and place in medium bowl. Add sliced celery, 1/4 teaspoon freshly ground black pepper, and remaining 1/4 cup Dijonnaise; stir to coat vegetables. Makes 5 cups potato salad. To serve, arrange salad and drumsticks on dinner plates.

Total Time : 35 minutes
Oven Temp : 450°F
Servings : 4

Food-Safety Note

2011-05-30T04:22:00.000-07:00

Cooked foods should not be left out for more than 2 hours, so refrigerate promptly. The temperature of reheated leftovers should reach at least 160 F on an instant-read thermometer to make sure any lurking bacteria are killed.

Rotini with Shrimp and Bacon

2011-05-20T23:42:00.000-07:00

Hi guys! It’s been a while but I’m back again and will try to revive my food blog. Like some people out there I really love food especially pastas and salads. That’s why today, I’ll share you a pasta recipe that I got from my favorite womens magazine.

Here are the ingredients and procedure on how to cook it.

INGREDIENTS:

• 12 ounce(s) rotini pasta
• Salt
• 4 slice(s) bacon, cut crosswise into 1/2-inch strips
• 1 to 2 lemons
• 1 pound(s) large shelled and deveined shrimp
• 1/2 cup(s) loosely packed fresh basil leaves, thinly sliced, plus additional leaves for garnish

PROCEDURE:

1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Reserve 1/3 cup pasta cooking water; drain pasta and return to saucepot.

2. Meanwhile, in 12-inch nonstick skillet, cook bacon on medium 9 to 10 minutes or until crisp and golden. With slotted spoon, transfer bacon to paper-towel-lined plate to drain. Remove all but 1 tablespoon bacon fat from skillet.

3. While bacon cooks, from lemon(s), grate 1/2 teaspoon peel and squeeze 1/4 cup juice; set aside.

4. To fat in skillet, add shrimp; cook on medium 4 minutes, stirring often. Stir in reserved pasta water and heat to boiling on medium. Cook 1 to 2 minutes or until shrimp are opaque throughout. Remove from heat; stir in basil, lemon peel and juice, and reserved bacon. Add shrimp mixture to pasta and toss to coat. Transfer to bowls and garnish with basil.

Total Time : 25 minutes
Servings : 4

Steak and Greens Salad

2010-11-18T02:28:00.000-08:00

INGREDIENTS:

450 g lettuce, romaine, green corals
300 g sirloin beef
2 g salt
1 g pepper
10 to 15 pieces croutons
Olive oil
15 g sesame oil
30 g balsamic vinegar
10 g parmesan cheese

PROCEDURES

1. Preparation:

Greens
- Rinse properly in ice water. Pat dry with a paper towel.

Sirloin Beef
- Slice beef to a sukiyaki-thin cut. Add salt and pepper. Stir fry.

Croutons
- Slice bread into cubes. Drizzle with olive oil or butter and arrange on a sheet pan. Put sheet pan in an oven for 5 minutes at 320 degrees Fahrenheit

Sesame balsamic dressing
- Mix 15 grams of sesame oil with 30 grams balsamic vinegar. Add salt and pepper to taste.

2. Assembly

Mix dressings with greens. Top the salad with the sirloin beef. Finish with parmesan cheese and croutons.

Servings: 2 to 3