Sunday, September 20, 2015
Lapu-lapu, named after the first hero of the Philippine, is a fish known as grouper. There are many kind of Lapu-lapu in the market but I'm only familiar with the lovely red orange colored Lapu-lapu and the black colored Lapu-lapu. The colored Lapu-lapu is much pricier than the black one so we settled with black one. My mom bought a couple of Lapu-lapu this morning and she wants to cooked it sweet and sour style but I volunteered and decided to steam it. It's much more healthier and much more flavorful.
Sunday, August 23, 2015
The recipe is the same with the ordinary lasagna. The difference is in the procedure. Instead of layering the lasagna sheet, the filling is spread along the lasagna sheet and rolled. Then the sauce is smothered all over the rolled lasagna and baked for 15 minutes.
I don't want to sound over reacting but upon opening the door of the oven, the heavenly scent of the herbs reminds me of the pasta dishes served hot by the Italian restaurant I frequent. The filling is made of ground pork, cream, mushroom, Mont Blanc cheese and sharp cheddar cheese. The sauce is made of sauteed garlic, onion, parsley, dried thyme, tomato paste and canned tomatoes. I smothered the tomato sauce onto the rolled lasagna and topped it with sharp cheddar cheese and baked it for 15 minutes.
Here's a tip, buy quality lasagna sheet. I bought this brand of lasagna sheet and it end up in disaster. The sheet stuck together and torn into several pieces. I bought another package of lasagna sheet in the last minute and it turned out perfect.
1/2 kilo Ground Pork
1 cup Water
1 cup Chopped Mushroom
1 1/2 cups All Purpose Cream
1/2 teaspoon Ground Nutmeg
2 Tablespoons Chopped Parsley
1/2 cup Grated Mont Blanc Cheese
1/2 cup Grated Sharp Cheddar Cheese
Salt and Pepper to taste.
3 Tablespoons Olive Oil
8 cloves Garlic, finely chopped
1 head Onion, finely chopped
450 grams Canned Diced Tomatoes
3 Tablespoons Tomato Paste
1 cup Water
3 Tablespoons Chopped Parsley
1 teaspoon Dried Thyme
Salt and Pepper to taste.
12 pieces Lasagna Sheet
Sharp Cheddar Cheese for garnish
Chopped Parsley for garnish
Preheat oven to 180 degrees Celsius.
Combine ground pork and water. Simmer until the water evaporates and the fat from the ground pork juices out. Brown the ground pork in its own fat. Add the chopped mushroom and saute for another 3 minutes. Add all purpose cream and simmer for 5 minutes. Add nutmeg and parsley and simmer for another 5 minutes. Lastly, stir in the Mont Blanc Cheese and Cheddar Cheese. Set aside.
In another sauce pan, saute garlic and onion in olive oil. Add canned tomatoes, tomato paste and water and simmer for 15 minutes. Add parsley, thyme and season with salt and pepper to taste.
Cooked lasagna sheet until al dente.
Place a lasagna sheet on a flat surface. Divide the filling into 12 parts and place it on the lasagna sheet and roll. Cover the bottom of a baking pan with 1/2 cup of the tomato sauce. Place the rolled lasagna on the baking pan and smother the tomato sauce on top of the rolled lasagna. Topped it with cheddar cheese and garnish with chopped parsley. Bake for 15 minutes.
Sunday, August 16, 2015
Camporado is a Filipino rice porridge. It's usually made of glutinous rice and tablea, or our very own local chocolate, smothered with milk and best paired with tuyo or fried dried fish. Imagine the sweet deep flavor of chocolate paired with the salty savory dried fish. I bet most of you consider this as your breakfast or snack comfort food. But not me.
Sunday, August 2, 2015
July was a busy month for me. The work piled up and all I did on weekends is rest and sleep. I don't know why but I really felt exhausted. I had planned dishes to cook on weekends but it just did not materialized. Thank God our company decided to give an end to our Saturday work. Yes! I can truly enjoy my weekend.
I have been planning on cooking Kinilaw na Tanigue (Filipino version of ceviche) for a couple of weeks now and today, I got the energy I need to cook and blog again. I first thought of cooking Sinuglaw (Sinugba + Kinilaw), a combination of grilled pork and kinilaw na tanigue but I remembered imagining kinilaw na tanigue swimming in yogurt sauce with diced cucumber that would freshen up the dish. The thought of yogurt and cucumber is refreshing enough, right?
Kinilaw is the Filipino version of ceviche. The fresh fish, my favorite are tanigue and anchovy, is cooked in an acidic juice, usually vinegar, calamansi or lime and other spices like onion, chili, cilantro and ginger are added to flavor it up. My tatay usually cooked the diced fish in vinegar and never leave it out of the vinegar sauce but I have seen chefs simply marinating the fish for several minutes and draining and squeezing it to remove the excess liquid. The process is to simply remove the fishy odor from the fish. Then the spices are added and tossed.
Watching those chefs preparing kinilaw an idea hit me. Why not add yogurt and cucumber to the dish? The onion, ginger and chili adds spice to the dish. Then, the refreshing cucumber and yogurt would balance the heat from the spices. The yogurt also adds a nice texture to this dish.
Some tips, buy the fish early in the morning to ensue freshness of the fish. You can use the white vinegar from the grocery but I prefer the native vinegar because of its sour and hint of sweetness. Remember to chill the dish and served cold. This savory dish is at its glory when served cold.
1/2 kilo Fresh Tanigue, cut into cubes
3/4 cup Native Vinegar
1/4 cup Calamansi Juice
1 medium-sized Red Onion, finely chopped
1 medium-sized Red Onion, thinly sliced
3 thumb-sized Ginger, grated
1/2 10-inch long Cucumber, diced
1 piece Green Chili, cut into three parts
1 piece Red Chili, cut into three parts
1 cup Plain Yogurt
1/2 10-inch long Cucumber, remove the skin and sliced
salt and pepper to taste
Chopped Onion Spring
Wash the tanigue and drain. Pat dry with clean kitchen towel.
In a bowl, pour in the vinegar and calamansi juice. Marinate the fish for 20 minutes. Drain and squeeze out excess liquid. Place in a clean bowl. Tossed in onions, ginger, diced cucumber, and chili. You can opt to chopped the chili for extreme spiciness. I just divide it into three parts since my parent don't like chili food. Set aside.
Puree yogurt and cucumber in a blender. Season with salt and dash of pepper. Pour into the tanigue mixture and tossed. Season with salt to taste. Topped with chopped onion spring. Chopped parsley is highly recommended for this one.
Chill and served cold as an appetizer.
Sunday, June 21, 2015
It's Father's Day and this recipe was thought by my father. The first time he cooked this, I already fell in love with its simplicity. I remembered my dad cooking this out of grilled milkfish or bangus we had for lunch. Instead of reheating the grilled milkfish he turned it into sisig which is something new to me that time.
Sunday, June 7, 2015
Remember the days when fried noodle was a rave in the Philippines? It's a stir fry egg noodles with mung bean sprouts served served with different sauce ranging from oyster sauce, peanut sauce, sweet chili and others. Plus, you've got 3 pieces of dumplings like pork or beef siomai. There were so many stalls selling this affordable meal. What made it a hit back then was the fun flavoring your noodle. You can choose to flavor your noodle with one sauce or even combine different sauces. It's all about a matter of your taste or your adventurousness.
Sunday, May 31, 2015
A good friend of mine asked me to bake some brownies because his wife liked my brownie recipe. Well, I also decided to baked a batch as an appreciation for giving me a 750g bottle of Nutella which I'm bugging him for months now.
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