Get Cookin’, or Remain Tryin’ August 17, 2010

Yes, dear, I’m still trying to cook because boredom won’t go away. It’s also a way to practice as I will be cooking Adobo and Pancit (Noodles) on our wedding celebration 11 days from today. I have never cooked for an audience before (just the husband and my Pinoy family).

Nervous much? Y-E-S!

Arroz ala Cubana: makes for a heavy and hearty breakfast (or dinner!)

Beef Stir Fry: Recipe calls for beef strips but ground beef was the one our fridge offered.

Tilapia with Lemon Sauce: I think I didn't do well with julliening the bell pepper

Stuffed Jalapeños (and 1 habañero) wrapped with bacon. Max, my husband, made this during the cookout with Josh and Katherine.

Below are the links to the recipes for the first three dishes. I owe it to them. Let it be noted though that I improvised with the other (or didn’t use some of the) ingredients needed for the reason that they were not available. I love you Google!

http://homecookingrocks.com/arroz-a-la-cubana/
http://homecookingrocks.com/tilapia-with-lemon-sauce-and-chili/
http://allrecipes.com/Recipe/Filipino-Beef-Stir-Fry/Detail.aspx

If you would like to know the recipe for the bacon-wrapped stuffed jalapeños, please send me a request and I’ll ask my husband for it.

Taguktok July 24, 2010

aka Ginataang Tilapia / Tilapia with Coconut Milk

sirammm!

 

Ingredients:

1 can coconut milk

2 Tilapia fillet (the bigger can of coconut milk can cook up to 4 tilapias)

1 small ginger, crushed

1 small roma tomato, diced

green and red bellpepper julliened

4 cloves of garlic, crushed

1/4 part of an onion, diced

broccoli

salt and pepper

Procedure:

In a pan, put in the tilapias. Over them, place the onion, garlic, ginger, tomato. Pour in the coconut milk. Turn on the heat and let it boil for 5-10 minutes. Note: the longer you cook, the more tender the tilapia becomes. Sprinkle some salt and pepper, to taste. Pour in the broccoli. Remove from heat as soon as the broccolis are cooked.

Best served with rice and lotsa love. =)

Escabeche July 22, 2010

 

my first ever succesful try at cooking in the US

Escabeche is a Spanish dish which the Filipinos have loved to cook. We were once under Spanish rule. 300 years. Go figure.

Ingredients:

1 small ginger, julliened

1/4 part of an onion, julliened

1 small roma tomato, julliened

1 small carrot, julliened

3 cloves garlic, crushed

bellpepper, green and red, julliened

ground pepper

2-3  pcs fillet tilapia

breadcrumbs (w/ Italian seasoning worked)

3/4 cup rice vinegar (the recipe I got said white but rice worked for me)

3 tbsp sugar

1 tsp salt

1-2 tbsp olive oil

Procedure:

Fry the tilapias dipped in breadcrumbs in a heated skillet/pan with olive oil. Once browned, remove from the skillet. Place the cooked tilapias in the serving plate.

In the same skillet/pan, saute the ginger, garlic, onion, carrots and bellpeppers (in order). Throw in some ground pepper. (Note: I felt home with the smell of the ginger. It’s like Mom cooking it for me) Remove from the pan once cooked. Pour them into the serving plate with the cooked tilapia.

In the same skillet/pan, pour in the vinegar. As soon as it starts boiling, add in the sugar and the salt. Stir. Let it simmer for a bit. (Caution: Vinegar smell is gross) Pour into the serving plate.

Serve with love and enthusiasm.

Escabitchy!