Monthly Archives: February 2009

Chicken Galantina


 Learning how to debone a chicken has been one of the greatest highlights of my food life. Never thought I’d be able to cut through those chicken cavities!  Why, it seemed too intimidating, laborious and kinda time consuming until I learned  how it’s done. And, the first step? Courage.

With the help of my trusty knife, my first attempt was a resounding success. I just let my knife cut through the flesh while it parted from the bone. Trust me, your instincts will guide you all the way. Easy!

I will post pics soon to graphically demonstrate how it’s done. Meantime, you may opt to have your butcher help you with the deboning.

Ahhh, I just adore this dish. It’s a deadly combination of the chicken’s succulence and the filling’s melt-in-your-mouth factor! Individually, the chicken and the filling are already great and all. How much more when combined? Add to that the sauce from the drippings, hello! That’s super!

Anyway, thought I’d share with you one of my favorite dishes. Guys, it’s yours for the taking, dig in!

Chicken Galantina

1 whole chicken, about 1.5 kilos

1/2  kilo ground pork

1 cup carrot, grated

3/4 cup pickle relish

1 small can crushed pineapple, drained

1/2  box cheddar cheese, grated

1/4 cup  cream of mushroom soup (powdered)

1 egg, slightly beaten

1 large onion, roughly minced

1 large red bell pepper, minced

2 sliced white bread (tasty), cut into small pcs

1/4 cup raisins

salt and pepper to taste


1. Debone chicken. Season with salt and pepper. Set aside.

2. For the filling:

Mix well all the remaining ingredients.

3. Stuff the chicken with the mixed ingredients.

4. Preheat oven at 350C. Bake for an hour or until chicken is cooked.

5. Let stand for twenty minutes.

6. Place drippings in a dishware. Serve with the galantina.


Coming up next…




Mustard-Mayo Tuna Sandwich Spread



Great-tasting sandwiches do make me giddy every after bite. ‘Great-tasting’, to me, would mean chunky tuna, creamy mayo and a dash of mustard, all in between two slices of freshly grilled whole-wheat bread!

I keep a jar of sandwich spreads in my ref handy for ’emergency’ purposes. There are times when Jake and I would experience some pangs of hunger in the middle of the night and would automatically turn to these bottled spreads to stuff our famished tummies. One of my favorite spreads would be this mustard-mayo tuna sandwich spread. It’s  got the merry mix of creaminess, chunkiness, yumminess and HAPPINESS in every bite! Ahh, it’s so good that I even convert it into a salad topping when there’s extra. The crunch factor is made possible  by the onion, cucumber and celery, while the zing from the mustard and boy, do they rock!

Mayo-Mustard Tuna Sandwich

1 can tuna (solid in brine or hot and spicy)

3/4 cup mayo

3 tbsp mustard

1 medium-sized onion, minced

1/4 cup cucumber, chopped

1/4 cup celery, chopped (optional)


2 slices of cheddar cheese

a slice of tomato

salt and pepper to taste

2 slices whole wheat bread


1. Drain tuna from all the liquid. To take off the ‘lansa’ factor, soak tuna chunks in 3 cups drinking water and drain.

2. Mix tuna, onion, cucumber, celery, mayo and mustard together. Season with salt and pepper.

3. On a slice of grilled bread, put lettuce, cheese, tuna spread and a slice of tomato on top. Seal with the remaining grilled slice. Serve.


Coming up next….

Chicken Galantina

Jack’s Loft, And Ours Too!


As newlyweds about four years ago, the place Jake and I first stayed in was  fifty steps away from Jack’s loft in San Juan. No wonder, we trooped over to the place quite often then– whether to just have a swig of banana- peanut butter smoothie or grab a big time bite!

Just today, ‘Jack’ and I had a reconnection of sorts. My high school friends and I decided to hook up at Jack’s loft, Tomas Morato for a catch-up chat. Once  again, I feasted on their gastronomic delights with my eyes closed! Yum-o! 

Our fantastic beginning was made up of lettuce and everything nice…

classic caesar salad

classic caesar salad

 After much deliberation on what to order next, we finally decided to get carbonara, chicken fingers, beef salpicao, and grilled chicken breast with mashed potatoes. Now, that’s 3 hours straight on the treadmill! Haha!

crispy chicken fingers

crispy chicken fingers


beef salpicao

beef salpicao

Their beef salpicao just had the right blend and consistency of the soy sauce and oil. Very garlicky but not offensive nor bitter. Beef, so tender. Yum! Ahh, how we raved about this salpicao (translation: pinag agawan namin!).

grilled chicken breast with mashed potatoes

grilled chicken breast with mashed potatoes

 Their mashed potato dish has got to be one of the yummiest I’ve sampled. It’s soft, creamy and literally melts in your mouth!

classic carbonara

classic carbonara

 I just love their carbonara. The pasta noodles lock in much of the flavors of the white sauce. The play of salty (courtesy of the bacon) and creamy in the sauce, absorbed by the lingune noodles, just makes the whole ensemble wonderful beyond words!



Chinese-Style Steamed Dory


I can’t be luckier to have a Chinese neighbor whom I frequently exchange goodies with. Her Chinese cooking is very reminiscent of those fares typically sold in a lot of good Chinese restaurants in Binondo. It’s authentic, hardcore and real Chinese! Nothing adjusted to the Filipino palate. It’s genuine Chinese cooking, period.

Steamed Dory. Two of my favorite things, combined. I love anything steamed and I love Dory. This dish is best for those who avert red meat or those who are battling with the bulges. It’s light, tasty and healthy.

There is a minor tweaking in steaming this dish from the usual method that yields major difference in taste. Ahhh, love this! Indeed, thou shall always love thy neighbor!

Chinese-Style Steamed Dory

2 large fillets of cream dory

salt and pepper to taste

1/2 teaspoon light soy for each fillet

2 tbsp grated ginger for each fillet

1/2 tsp chili flakes or chopped fresh chili

1. After washing the fillets, lather them with grated ginger. Steam for ten minutes.

(Note: Don’t season your dory with salt and pepper at this point. You would want to extract all the excess juices from the fillets first before you season it.)

2. Remove excess juice from the fish.

3. Season with salt, pepper and light soy. Steam for another ten minutes.

4. Garnish with chili flakes or chopped fresh chili on top. Serve hot.

Adobo-Brown Rice Sinangag


We are definitely brown rice converts by now. I mean, my family has succumbed to the concept of healthy lifestyle yielding better health and a more productive ‘self’. Foodwise, we have started embracing the fact that anything organic and low fat is good. Amen.  So, brown rice is it for us now. Well, save for some ocassions when we have guests at home who still would howl for the white variety…

But who says you can’t have that yummy fried rice while being healthy with your choice of brown rice?

Cooking brown rice is a bit different than when you cook the white kind. The brown rice bigas is soaked in water for a good thirty minutes or so before they are cooked. Once cooked, you gotta let it sit for a day or so (in the ref, of course) to achieve the ‘lose’ texture that is best for fried rice.

To do the adobo fried rice, mince about 5 cloves of garlic. Saute in canola oil. Add 4 cups of rice. Season with salt, pepper and a swig of liquid seasoning. You may throw in about 2 tsp chopped chives if you wish for added flavor and extra kick. Once cooked and plated, top with shredded chicken adobo (recipe below). You may actually opt to toss the adobo already along with the chives.

Chicken adobo

1/2 kilo chicken

1/2 cup vinegar

5 cloves of head of garlic, minced


laurel leaf


salt and pepper to taste

canola oil

1. Season chicken with salt and pepper. Mix in garlic, vinegar and water enough to cover the meat.

2. Midway into cooking, add laurel leaf and peppercorn.

3. Bring to a simmer until tender and flaky. Add water as needed. Continue to fry until meat gets flaky and crunchy if you wish. Add canola oil as needed (chicken is expected to render fat, though).

I personally keep a container of adobo handy all the time. I store it in my freezer for future use. Who doesn’t cook adobo at least once a week, anyway? I even use it as panini filling (ah, that’s for the next blog, perhaps?)         





Herbed Yellow Rice



How I crunch at the thought of skipping rice during times I ‘attempt’ to go easy on my carbs. How much more when the rice is much more satiating than the main viand! Arg, I cannot, for the life of me, go through my daily motion without being fueled up by the mighty rice!

For the last two days, I have been having a serious affair with my rice that would later on be fried, wolfed down and remain to be a memory…

I dished out this herbed yellow rice for my friends Aileen and Mai, who swung by my place separately for two nights. In both evenings, I had this and a beef viand plus some vegetable dish to boot.

Healthy, yummy, earthy and truly fragarant, this rice simply rocks.

I just fried four cups of day-old rice into 3 tbsp butter. Seasoned it with salt and pepper, mixed in a teaspoon of turmeric powder  and threw in chopped fresh rosemary, tarragon, oregano thyme and flat parsley, all herbs 1 tsp each . Then mixed it til flavors blended in perfect harmony. TOUCHDOWN! Now, how simple was that?

Coming up next…

Adobo-Brown Rice Sinangag

Spanish Chorizo And Cheddar Cheese Omelette


The original version of this dish uses scrap ham. Those hams that come from Excelente in Quiapo or Adelina’s Ham are certainly  the ones that garner  adulation and patronage from foodies like me. However, last I checked our fridge for Adelina’s, what greeted me, in one of my food containers, was a lonesome long stick of Spanish chorizo that seemed to have begged me with the, “Eat me! eat me!” appeal.

Chorizos always have that effect on me. It just makes me bite and devour it  selfishly with my eyes closed. To the point of addiction. To the point of gluttony. Ah, to the point where I mechanically eat and eat and eat these chorizos some more. And, to couple it with cheddar cheese? Arg, holy cow! Deadly combination, I must say.

Last week saw me dishing out this mean Spanish chorizo and cheddar cheese omelette. Used my new baby, my non-stick greenpan that’s eco-friendly and amazingly efficient. Wow, if you’re serious in your cooking, this pan is a MUST-have!!!

The bed of egg from the omelette  just flipped so perfectly from the pan to the serving plate!

Anyway, let me share with you my omelette  experience in the company of my Spanish chorizos. Here goes:

3 whole eggs, slightly beaten

1/4 cup all-purpose cream

1 long stick of chorizos, sliced

1 red bell pepper, minced

1/2 cup cheddar cheese, grated

1 tomato, chopped

1 onion, chopped

3 cloves of garlic, minced

2 tbsp butter

1 tsp worcestershire sauce (optional)

salt and pepper to taste

canola oil


1. Saute garlic, tomato, onion and bell pepper in oil. Add chorizos. Season with salt and pepper. Add worcestershire sauce (optional).  Add cheese.

2. Mix beaten eggs and all purpose-cream together.  Pour eggs on a buttered skillet to form a round bed of egg. Distribute the chorizo mixture over one half of the egg. Fold egg with the chorizo filling inside. Serve with  your favorite toast.