Sunday, October 19, 2014

Canton Lomi a la Kusina ni Teds


Its been always raining this week.  The annoying thing is, it's always in the afternoon when all we could think is the remaining hours before we call it a day.  An hour of raining in our country could cause a heavy traffic and some freaking MRT disasters.

The good thing about raining and when we are comfortable in our home is the cold breeze of wind and a hot bowl of soup.  One of the comfort food the we Filipino loves is lomi.  Batangas is famous for this delicacy.  Batangas lomi is made up of thick flavorful soup with lots of ingredients, from pork, pork liver, kikiam and vegetables.  What set it apart form other lomi is its flavorful broth that is made from simmering the beef or pork shanks for several hours before incorporating the other ingredients.

Kusina ni Teds' version is a cheaper version of lomi.  Even though I want to use pork or beef shanks I have to think of my and my parents blood pressure so I go for a less fatty version.  I simply use pork liver, chorizo macao, kikiam, squid ball, left over carrots and Chinese cabbage.  Since I'm not fond of the store bought fresh egg noodles because of some after taste, I decided to use the dried egg noodles.  Compared with fresh noodles, dried noodles has some bite which I really like.

Ingredients
2 Tablespoons                                   Cooking Oil
3 pieces                                            Chorizo Macao, sliced into bite sized
5 cloves                                            Garlic, finely chopped
1 head                                              Onion, finely chopped
250 grams                                         Pork Liver, sliced into bite sized
200 grams                                         Squid Ball, sliced into two
200 grams                                         Kikiam, sliced into two
1 piece                                              Carrot, finely chopped (this is actually a left over from my 
                                                        mom's rellenong bangus)
2 pieces                                             Beef Bouillon Cubes
8 cups                                               Water
2 pieces                                             Eggs, slightly beaten
4 Tablespoons                                    Cornstarch
1/2 cup                                               Water
Soy Sauce
Pepper to taste
200 grams                                          Dried Egg Noodles or Canton

Procedure

Heat wok and add oil.  Saute chorizo until brown.  Add garlic and onion, saute until garlic is golden brown and onion is translucent.  Add pork liver and saute until brown.  Add squid ball, kikiam and carrots.  Add bouillon cubes and water and simmer for 15 minutes.  Add beaten eggs.  Dissolve cornstarch in water and add to the broth.  Season with soy sauce and pepper.  Add dried egg noodles and cook for another 10 minutes or until the noodles is done.  The noodles should still be sightly firm with a little bite.

Served with soy sauce with calamansi.  You can add some chili for added kick.



Sunday, September 28, 2014

Rolled Pizza Burger Pita


This afternoon, I felt sleepy but I don't want to sleep because it will keep me awake until midnight and I don't want that.  I'll be the groggy sleepy on tomorrows work.  So, to keep me busy I decided to whip up something for this afternoon's merienda.  I look in to our fridge and found some left over pita bread, burger patties, tomatoes, chili, black olives and tomato sauce.  Oh, yes I still have my quick melt cheese so I thought of making pizza.
Saturday, September 27, 2014

Wai Ying


I've been through a one hell of a week with the scheduled Internal Quality Audit in our company and with my ongoing projects.  So we decided to treat ourselves this last Friday.  we were actually thorn between Bannapple, in Ayala or our all time budget friendly hole-in-the-wall Binondo restaurant, Wai Ying.  With tight budget we settled with Wai Ying in Binondo.  anyway, our new officemates haven't tried it.  We traveled from Pasay to Binondo just to get a taste of their dish.  I don't mind it since I know it's worth it and my tummy will be happy that night.
Sunday, September 14, 2014

Egg and Coleslaw Wrap


The weather is a bit gloomy with rain showers from time to time.  Yes!  It's a lazy day.  I bet all you want to do is sleep and tuck yourself under your blanket.  Well, I'm guilty.

I don't have any plan to cook today since all I want to do is to sleep and rest.  Very much like a couch potato, right?  I checked out our fridge and my dad is busy charging and playing his tab when he asked me what's for merianda.  Okay, I'm caught off guard.  I don't have any plan, but this is some of the rare moment he would ask me to cook so I quickly scan the fridge and found some pita bread, cheese and small cabbage.  I grabbed some eggs and remembered I have a pouch of mayo in the kitchen.  With these ingredients there's only one thing I could make, egg and coleslaw wrap.  Very few ingredients and really simple to prepare.  Yup!  Just under 30 minutes.
Monday, August 25, 2014

Yema Chocolate Cake a la Kusina ni Teds


Yema is a traditional Filipino custard candy made of condensed milk and egg yolks then wrapped in colorful cellophane.  It's one of my favorite candy that reminds me of my childhood.  At a price of a peso, I could enjoy this sweet treat during my childhood.  Because I love yema so much, I also made this as a summer sideline business during summer vacations.  I would made about a hundred pieces of yema and I would display this in our sari-sari store.

Menu

Like us on Facebook

Must Read Books