Tag Archives: pinoy food blog

Chicken, Garlic And Tomato Roasts

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The wet market I recently swung by down east had me shamelessly hoarding a coupla kilos of some red, juicy and plump tomatoes. Why, they sold for a measly P20 per kilo! Especially now that the Yrastorza household is slowly taking the ‘healthy-food-only’  route, I thought these tomatoes would be excellent for oven baking, stewing and the like.

Over at my kitchen, I slid my baking casserole onto the counter to toss over the tomatoes for some oven-dried tomatoes for bottling. Lately, I’ve developed a penchant for any food/ingredient that is  homemade, organic and artificial processing- free. And yeah, nothing beats having your homemade tomato sauce which you can conveniently pull out from your ref when your recipe calls for it.

But the oven was too big for the few pieces of tomatoes I was to bake. So in the pan, I threw in 2 whole heads of garlic for roasting (top slightly chopped off, leaving the flesh exposed!). What do you do with it? I spread it on toasts, I put in on my mashed potatoes or I just make it as siding for a fave dish like a pasta fare or sweet and spicy tapa! Okay, there goes my 2nd dish.

3rd dish was the two chicken quarters that I turned into baked chicken in sinigang rub. All three dishes had some about two rounds of drizzles of olive oil. Time, energy and space saving for my oven, I was totally starving right after everything got cooked.

Okay, kumbaga sa bus, naunang bumaba ang mga bawang, tapos ang mga kamatis at sumunod ang mga manok galing sa oven. (Please see links for exact directions for recipes of each of the fares).

Oh, btw, the chicken was the perfect topping for the Japchae I made the day before. Can I just say, the noodles got yummier as the sauce completely got absorbed by the noodles. Yum!

Pasta And Peas

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Still on with our interesting series on “leftover makeover” inspired by some dishes we lifted from the pages of FOODIE magazine. This second dish I cooked for Studio 23’s “US Girls” was such a big hit that it was gone instantly before I could finish saying “bon appetit” to everybody!

Simple, tasty to the core and very elegant, this dish should work its way on your menu soon.

The leftover food was the pasta. In this case, we used salad macaroni. Have you ever had the experience of over estimating your pasta, cooking more than you need  and ended up just stacking them away in the ref to grow those icky molds?  Ha!

Alright, let’s have some great-tasting solution to this leftover dilemma.

The dish I made called for about 5 cups of cooked salad macaroni (cooked according to package directions), 2 tbsps olive oil, 2 tbsps butter, 1 medium-sized chopped white onion, 3/4 cup chopped bacon or pancetta, 3/4 cup frozen sweet peas (thawed), 2 tbsps dry white wine, salt and pepper to taste and grated parmesan cheese.

I Sauted onion and bacon. Added wine and let alcohol evaporate before I mixed in peas which I had to saute a bit longer til I got it tender while still very bright green in color. Tossed them gently onto my pasta and sprinkled parmesan cheese on top.

Baked Scallops

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Baked Scallops

The maddening rush last Valentine’s day discouraged Jake, Sam and I to wriggle our way to the busy streets that lead to the uber packed date places.

So, we decided to just spend the evening at home, in the comforts of our humble dining room where I served some mean minted lamb chops with a siding of french beans and baby carrots and partnered with some rich, creamy and luscious plate of baked scallops.

Baked scallops is one dish that’s a breeze to make and makes for a rockstar viand. This particular recipe is strikingly similar with the baked tahong I always make whenever I want a delish fare pronto.

Looking at my finished product of baked scallops, I suddenly scratch my head in slight dismay. It was one of those moments when I wished I lived in faraway Capiz. Why? I got my frozen scallops from Cold Storage, P180 per dozen. In Capiz, scallops sell for P50 PER SACK!!!

Now, that ‘SACKS’! Lol.

Happy Vday!

Baked Scallops

1 dozen fresh scallops (with shell)

2 heads of garlic, chopped

1/4 cup melted butter

3/4 cup mozzarella cheese

1/2 cup cheddar cheese

3 tbsps parsley, chopped

salt and pepper to taste

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Preheat oven to 300 deg c.

In a baking tray, assemble the scallops and brush each with butter and season with salt and pepper. Top each with a pinch of garlic and smother scallops with the cheeses.

Bake for 30 minutes or until cheeses turn slightly brown and melted. Sprinkle with chopped parsley before serving.

Lentejas Castellana Soup

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I had 30 minutes to kill before I hit Sam’s school to pick her up. Top of mind last minute stop would be whizzing down to Terry Selection at The Podium for some quick check on what interesting stuff I might find there.

Fast, alert  and wide-eyed, I managed to score a pack of black pasta, a nice claypot, lentils and chorizos in all of 20 minutes. Ah, I was like a 5 year old taking home a brand-new Barbie scooter! Cheap thrill ba?

At home, as I dashed in my kitchen after a long day, I decided to ‘sentence’ the Salamanca chorizos and Castellana lentils that same night. I made a thick soup and peppered it with all the goodness of the chorizos. Ahh, I could almost imagine my husband, Jake, gobbling up the soup with his Chillean wine to match and my day’s stories on the side.

Harvested from Castilla and Andalucia, Castellana lentils are the most used lentils in Spain. It’s greenish-brown in color, larger and a bit more easy to make tender as opposed to the other varieties.

Meantime, Salamanca chorizos are made from pork loin and is spiced up by thick chunks of parika. I was eating and eating them while I readied them for the soup. Ahhh, sarap!

1 cup lentils

3 cups water

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1 cup chorizos, sliced

5 cloves of garlic

1 onion, finely minced

2-3 cups chicken stock

1 cup spinach leaves

salt and pepper to taste

olive oil

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Cook lentils until tender. Drain and set aside.

Meantime in a skillet, saute garlic, onion and chorizos. Season with salt and pepper. Add chicken stock and lentils. Bring to a boil and add spinach leaves. Serve hot.

Scrambled Egg With Burong Mustasa

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The first time I caught a glimpse of  burong mustasa (pickled mustard greens)was during a trip to Gapan, Nueva Ecija many years back. My folks just loved driving away weekends visiting towns that sold scrumptious, exclusively native and inexpensive chow goodies. We would get these burong mustasa  sold in the markets for us to bring home to Manila. This fare is quite famous in the northern part of Luzon, spanning Bulacan to Tarlac. Ahh, super sarap!

Apart from the great taste, it is nutritional in that these mustard greens are proven to be loaded with health benefits saving us from certain diseases like respiratory disorders, gout, etc.

My Tita who shuttles from Pamapanga to Manila at least twice a week just sent me two big packs of these pickled mustards.

Pickled mustard or locally known as burong mustasa, is made by immersing these mustard leaves in rice water and coarse salt for a couple of days.

Anyway, I did not have the patience to wait it out for days. Thanks to tita for just handing me over these packs.

So what did I do? I just chopped about 3 buro leaves and mixed it with two slightly beaten eggs and added about 2 pinches of coarse salt. My mom does it by sauteing garlic and onion first before throwing in chopped burong mustasa and mixing in the egg before it hits the pan for scarambling. Definitely, a good option, too.

However, I like the mustard greens a bit raw and exclusive to egg only– yeah, date silang dalawa lang!

Cooked it on low heat stirring the egg mixture continously. Ahh, it went well with my tapa for breakfast. Happiness!

Chicken Relleno

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You don’t wanna cram for your potluck contribution come this holiday season. NOW is the best time to ready your recipe for your Christmas parties at home, too. Thought I’d share with you my favorite chicken  relleno recipe.

It’s pretty easy to make contrary to the perception that one has to slave herself in the kitchen to be able to do this–NOT!

Well, Merry Christmas!

1 whole chicken, about 1.5 kilos, deboned

1/2  kilo ground pork

1 pack sweet ham, finely diced

3/4 cup pickle relish

1 small can crushed pineapple, drained

1 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

1/2 cup raisins, chopped

1/2 cup chopped flat parsley for garnish

salt and pepper to taste

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Debone chicken or ask your  butcher to do it for you. Season with salt and pepper. Set aside.

For the filling:

Mix all the remaining ingredients.

Stuff the chicken with the mixed ingredients.

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

Let stand for twenty minutes. Sprinkle with parsley for garnishing.

Serve with the chicken dripping on the side.

Ye Dang!

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It was my first time to try Ye Dang Korean restaurant today and was I enthused to try EVERYTHING that was laid on our dining table. Thanks to my NFF (newly-found friend), Mariel Lee, for taking me there and advancing her delish birthday treat for me!

Not only did I feast on great Korean food but also had a wonderful time with all the chit chats that went with it.

Okay, what did we pluck out from the menu? For starters we had the Korean appetizers. Kimchi was on top of my list.

Strangely, the first few years that I have been trying this dish, I wasn’t sure if I really liked it. I mean, fermented pickled cabbage with all the Korean spices just did not tickle my fancy. I thought the strong taste plus the out of this world flavor just turned me off! But the Koreans are crazy about this! They even have a kimchi-flavored pizza!

Fast forward to today, the tart, mildly-sour and spicy flavor of  kimchi finally made me a convert. I’ve developed a strong liking for it— no, a LOVING for it!

The other appetizers included the spiced raddish slices–

The fishcake that I so liked–

Not to forget my fave Korean dilis in sweet and spicy blend–

And, the bean sprouts that I gobbled up like I do with lapid’s chicharon! Hahaha! So addicting!

Yes! And, we’ve only just begun!

The appetizers came with a bunch of iceberg lettuce and sesame  leaves. The leaves were supposed to be wrappers for the starters and the main dishes. The concept just got me excited. I made several of these wraps one of which was this:

I raved about the rawness of the leaves that made perfect combination with the filling. The sesame leaves rendered a nutty-crunchy taste and texture that left me going for seconds.

The novelty in the dining experience here was in the fact that we were given the choice of having our food cooked before us, yes, on our table (similar to shabu-shabu) or in the kitchen.

The cooking on the spot began with a flaming-hot bunch of charcoal–

I couldn’t look away from the charcoal because of two things: curiosity and hunger. Arg, bring it on!

Finally, the dak-kui (grilled chicken) and the kalbi (sweet beef ribs) were on board!

My eyes were as big as my plate when our serving  of  kalbi jim (beef shortribs stew)  was laid before me. I was actually settled with KIMCHI restaurant’s beef stew already until this came along.

Fall off the bones and totally scrumptious– this was today’s dining superstar, hands down.

The chapchae tasted okay but my top pick in this category remains to be the version of Sorabol which we used to frequent in Greenbelt.

On the whole, I was more than delighted swinging by this Korean restaurant. The ambience, food and feel totally felt Korean!  I swore to return with a bigger appetite and more friends to bring.

Meralco Ave., Ortigas
Mandaluyong City
(02) 636-1461