Fanta Orange Shrimp

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“Halabos na Hipon” is a very popular and simple way of cooking shrimp in the Philippines with very little water with rock salt and peppercorns in a covered clay pot on a very low simmer until the shrimp change color into a reddish cooked state. Over the years, people have come up with various, sophiscated methods of cooking like the scampi and Cameron Rebosado, to name a few, and I am surprising you with my own, this time by using orange Fanta soda, white wine, garlic and capers.  Let us gather our ingredients and start this procedure…

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INGREDIENTS:

1 pound medium shrimp

a round slice each of an orange, lime and lemon

1 Tbsp. avocado oil

1 Tbsp. butter

1/2 head of garlic and the other half minced

1/4 tsp. crushed red pepper flakes

1 Tbsp. drained capers

1/4 cup white wine

1 bottle 12 fl oz Fanta orange soda

PROCEDURE:

1. Wash and trim the shrimp but keep the peels and heads on, soak them in cool water with salt for few minutes. Rinse and drain on a colander.

2. Heat the pan on low fire and pour a tablespoon of avocado oil and add a tablespoon of butter and when hot, sauté the minced garlic and add the half bulb of garlic until lightly browned, then add the crushed pepper.

3. When they are fragrant, add the shrimp, stir and turn all the shrimp until lightly reddish, pour the Fanta orange soda, cover, boil until it simmers, then turn the fire on low for 5 minutes.

4. Open the cover and add the wine and the capers, stir and continue simmering for 2 minutes and add the slices of orange, lemon, and lime on low simmer until the shrimp turn into an orange color. Remove the pan from the heat and gather the shrimps and the fruit slices in a serving bowl and pour the strong flavored broth. Garnish with fresh basil tops.

As always, Masarap! Peaches.

Stove-top Skinless Chicken Adobo with Fried Rice

 

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Chicken Adobo is the unofficial national dish of the Philippines.When the Spanish empire colonized the Philippines in the late 16th century, they encountered this dish and it was first recorded in the dictionary “Vocabulario de la Lengua Tagala” (1613) compiled by the Spanish Franciscan missionary, Pedro de San Buenaventura; he referred to it as “adobo de los naturales” (adobo of the native people). Many people have different styles of preparing it, you can also use pork or combination of both but this is my own style.

 

INGREDIENTS:

2 pounds cut Organic chicken (skin/fat off/washed/drained)

4 garlic cloves (crushed)

1/3 cup soy sauce

1/3 cup white vinegar

1/2 cup water

4 bay leaves

1/2 Tbsp.whole  peppercorn

1/4 tsp crushed red pepper flakes

1 Tbsp. cooking  oil

1/2 tsp. salt

1 tsp. sugar cane sugar

1/4 tsp. ground black pepper

1 star anise

refrigerated cooked rice

3-4 eggs

 

PROCEDURE:

1.Mix well all the ingredients in a deep pot except oil, prick the pieces with a huge fork and soak them for a while.

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2. Cover the pot, turn on the stove and boil them and  put on low simmer for 10 minutes. Drain everything in a colander and save the broth for later in a deep pot. Fish out the bay leaves, peppercorn, and star anise then discard.

3. Heat 1 tablespoon of oil in a non stick frying pan and fry all the garlic first, don’t burn them, gather the browned garlic on a bowl then fry the chicken pieces and turn them until all of the pieces get this nice, shiny brownish color. Gather the fried chicken pieces, add to the bowl with the fried garlic. You can fry your refrigerated rice in the same frying pan and add chopped scallions.

4. Wash the eggs before boiling them together with the broth, approximately for another 10 minutes. Once done, plunge the eggs in cold water and peel the shells off and add eggs to the serving bowl  with the chicken and garlic.

5. Pour the hot broth into the chicken bowl. Pour excessive broth in a separate serving bowl. Chicken Adobo is more flavorful the next day. It is usually eaten with fried rice or steamed jasmine or brown rice and banana is always the perfect accompaniment to it.

 

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Pizzazz on My Own Pizza!

 

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I previously posted Impromtu Pizza but did not walk you through a lot of things. Everybody loves pizza that originated from Naples, Campania, Italy. The beauty of creating your own pizza toppings is just amazing, you can make it vegetarian or with Salami or chicken for meat lovers. As you can see, I already have in my house the most important Molinaro’s Stoned Baked Organic Pizza crust with tomato sauce packets only I didn’t get around to baking them until now.

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Each bag consists of 4 round stoned baked soft pizza crusts so we are using only 2 crusts. Ingredients are those I found in my cupboard and my refrigerator. You just need to be creative to try but this will be superb if I have a can of pineapple slices and green bell peppers for color but I will just use whatever I have for the sake of this posting. My youngest son loves this anyway!

 

INGREDIENTS:

Molinario’s Stoned Baked Organic Pizza Crust with tomato sauce (got mine from Costco)

Shiitake mushrooms or any kind (sliced)

few pieces of black olives (drained/cut in thin round circles)

colored sweet peppers (sliced)

one red onion ( sliced in rounds)

few pieces of Salame ( cut in halves)

Kirkland Mexican style shredded cheese blend

aged Italian Fennel and Pepper Salame, few pieces ( chopped)

few pieces of roasted peppers in a jar (drained and cut into small pieces)

2 wide pieces of aluminium foil (will be used as a improvised pizza pan)

 

PROCEDURE:

1. Brush the pizza with olive oil with a cookie brush then use only 1 packet of tomato sauce to cover the 2 oiled pizza covered crusts with a long handled spoon on the second picture.

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temporary2. Sprinkle cheese all over then add all the ingredients, making sure that the ingredients cover all of the cheese covered spaces.

4. Gather up the foil and fold in half on all sides then gather the corner and make an improvised round pan. Place pizza directly on the middle rack and bake at pre-heated oven at 450ºF only for 7 minutes. If you make it longer, the thin crust will be hard and edges might burn. Rest for 2 minutes before cutting.

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So here it is, Enjoy! This is how to add pizzazz on your own pizza!

-Peaches, Masarap!

Not Your Ordinary Egg Sandwich

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Bought some ciabatta bread and Boar’s Head Genoa Salami and Picante Provolone Cheese and decided to make a curried egg sandwich spread layered with lettuce, Provolone cheese and salami, so let’s start gathering our ingredients and my brain juice is starting to flow making an extra-ordinary Egg/Provolone and Genoa Salame sandwich.

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Here are the additional ingredients:

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INGREDIENTS:

1 Ciabatta Bread (toasted)

1/2 apple (cored, peeled and finely chopped)

1 each red and orange sweet peppers (chopped)

2 Tbsp. mayonnaise

2 Tbsp. Chobani Greek plain yogurt or any flavored yogurt (scooping only the white top part)

1 tsp. curry powder

4 hard boiled eggs (chopped)

1/4 cup celery (chopped)

1 Tbsp. red onion (minced)

1/4 tsp each of ground black pepper and Himalayan pink salt

1 piece of sundried tomatoe (cut into fine pieces)

PROCEDURE:

1. Chop and mince all necessary ingredients then in a medium sized bowl, mix all the vegetables, apple, eggs, fine pieces of sundried tomatoe, then mayonnaise and yoghurt, now mix in the curry powder and the salt and pepper, mix well then taste if it’s okay for your preference.

2. Cut the Ciabatta bread in half and toast in a toaster then lay on a board  and layer the Salame and the Provolone cheese on each side of the bread.

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3. Layer lots of lettuce on both sides of the bread like this…

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4.Place generous amount of the egg sandwich spread on the flat side of the bread only then cover with the top bread.

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As always, Enjoy! Masarap! Peaches.

SpamEgg, Quinoa, and Brown Rice

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My family loves Spam so let’s create! SpamEgg, Quinoa, and Brown Rice with garlic:

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Using this healthy kind of rice and water as an only additive, I decided to use my magic biscuit cutter to hold the rice together. So let’s roll….

 

INGREDIENTS:

1 can of Spam Less Sodium (still too salty for my taste)

2-4 Organic eggs

1 packet of Seeds of Change Certified Organic Quinoa and Brown Rice with garlic

a good flat silicone spatula

non-stick Caphalon pan

 

PROCEDURE:

1. Remove the Spam from the can then cut them into thick slices, cover with enough water to boil in a pot and drain in a colander like this…..

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2. Cut inside the Spam slices to make a hole to break the fresh egg into later. Cut into small cubes the spam pieces.

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3. Fry the hollowed Spam on a non-stick pan on a very low fire until the oil gets squeezed from the Spam and no need to pour any oil into the pan. Flip and fry the other half. Turn the fire very low.

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4. Arrange the hollowed Spam away from each other, now break one egg into each hole very carefully and the egg whites will scatter outside of the Spam, not to worry, very carefully flip the other side with a wide, flat silicone spatula.

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5. When done, place all of them on a plate, cutting the excess fried egg whites with a kitchen shear.

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6. On the same pan, pour the contents of the Quinoa Brown rice packet, add 2 tablespoons of water and stir for about a few minutes then add in the Spam cubes and cut the fried egg whites while adding to the pan. Mix very well and turn off the stove and let the hot rice mixture cool down.

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7. Arrange the SpamEgg in a marbled server and lay each SpamEgg apart from each other and start placing the biscuit cutter on each space and pour the rice mixture pressing with a long handled spoon, gently ease down the compacted rice mixture and garnish with whatever fits your fancy to wow your guests.

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So here it is, your SpamEgg with Quinoa and Brown rice with garlic!

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As always, Enjoy, Masarap, Peaches!

Chicken Ginger Stew with Chayote

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Fondly called “tinolang manok,” its first mention is in Jose Rizal’s first novel, Noli Me Tangere, published March 21, 1887. Jose Rizal was the Philippines’s national hero against the Spaniards. On the novel, Kapitan Tiago serve Tinolang Manok to Crisostomo Ibarra upon his arrival from Europe and he was given the breast to the dismay of the corrupt Spanish friar, Padre Damaso who got the least favored part of the chicken, the neck.

This dish is an all time favorite both in our country and abroad because of the easy accessibility of the very few ingredients. Usually stewed with green papaya or chayote and green Chili pepper leaves or spinach. Let’s start gathering our ingredients and start cooking.

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INGREDIENTS:

2-3 lbs. cut bony parts of an organic chicken

2 inch fresh ginger (slice into thin matchbox)

3 Chayote or small green papaya (peeled and cut into bite-sized squares soaked in water)

3 cloves garlic (crushed)

1 red onion (sliced)

1 red sweet pepper (sliced) add for color

freshy cracked peppercorn via peppermill

1 Tbsp. fishs sauce

1 Tbsp. avocado oil

8 cups of filtered water

 

Here’s how most of your ingredients look like:

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PROCEDURE:

1. Wash and drain chicken and rub with coarse sea salt then leave draining on a colander.

2. Pour 1 tablespoon of an avocado oil in deep frying pan, wait till the oil sizzles before adding the very thinly sliced ginger. Add the crushed garlic until slightly brown then add the onion and the sliced red pepper till fragrant and translucent for one minute.

3. Add the chicken parts and the fish sauce, cover and turn the fire to a low simmer for 2 minutes until one side turn brown before stirring and turning the other uncooked side approximately another 2 minutes until you no longer see any red coloration on the chicken.

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4. When all the chicken parts are looking like this and the juice are extracted from the chicken parts. Add the water, cover and turn up the heat on high until it boils.

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5. Simmer for 10-20 minutes and check the chicken for doneness by pricking the fork into the meat. Then add the chayote.

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6. Once the chayote is already in the pan, crack some peppercorn via a peppermill and count 10 minutes then add the spinach and turn off the stove and put back the cover, the steam will immediately cook the spinach. Some people add a long green chili but I already added the sliced red sweet pepper both for a subtle spicy flavor  and a hint of red color.

Serve immediately while still piping hot, very good for people under the weather and a good hot soupy chicken dish during this start of spring as it is still very cold.

As always, try to cook  and enjoy this dish.

-Peaches, Masarap!

Mussels as Appetizer

 

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If you don’t have any sizzling Sisig or crispy Pata (the usual famous Filipino appetizers ) no problem; I’ve got you covered with these  mussels which are a great appetizer with drinks! The recipe is so simple but you have to decide if you want to add some Chipotle peppers in for extra kick, I just love Chipotle peppers! Let’s gather our ingredients and start cooking.

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INGREDIENTS:

1-2 pieces each of red, yellow and orange sweet peppers (sliced)

2-4 lbs. shucked and frozen mussels (thawed, washed and drained)

1 Tbsp. Citra Pinot Grigio Terre Di Chiete wine

1-2 tsp. capers (drained)

3 cloves garlic (crushed)

1 huge red onion (sliced)

1-2 Tbsp. Avocado oil

1 piece Chipotle pepper in Adobo sauce (seeded and chopped finely with your gloved hands)

6-8 pieces cherry tomatoes (sliced thinly)

few sprigs of scallions (sliced) for toppings

A thumb-sized fresh ginger (sliced into thin matchstick size)

few slices of a lemon or a lime

1/2 of green bell pepper (sliced), optional

PROCEDURE:

1. While draining the mussels in a colander, sautée the garlic cloves over moderate heat with hot oil in a deep frying pan, followed with sliced onions and sliced ginger, then chopped chipotle pepper until translucent and fragrant.

2. Add sliced cherry tomatoes until they turn soggy, add all the sliced sweet and bell peppers, stir well for few minutes, add the mussels, stir and add 1 tablespoon white wine and drained capers. Cover the pan and turn stove on low simmer for a few minutes. Uncover and taste, and adjust seasoning like freshly cracked peppercorn. Don’t add salt as mussels are already salty. You may squeeze lemon or lime and sprinkle some scallions on top.

Serve with your favorite iced cold beer or make sure that you chill all your glasses and bar ware before pouring red/white wine, Cherry brandy, or White Oak rum (to name a few) into them. Ganbei!

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-Peaches, Masarap! Cheers!

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Pinangat My Way

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“Pinangat” is a very popular Filipino sour dish using either bilimbi (kamias) or tamarind (sampalok). Since I burnt it on my first attempt due to high heat, I devised a simpler way of boiling the ingredients with little liquids like avocado oil and fish sauce, and just steaming the milkfish inside the pot then covering the fish with the boiled sauce.

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This is the popular bilimbi or “kamias,” the most important ingredient here!

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INGREDIENTS:

2-3 pieces ripe tomatoes (sliced into rounds)

1 piece red onion (sliced into rounds)

10 pieces of  bilimbi fruits

2 pieces belly portion of a milkfish

1 Tbsp. Avocado oil

1-2 tsp. fish sauce

a thumb-sized fresh ginger (sliced thinly)

1 Tbsp. Avocado or olive oil

PROCEDURE:

1. Layer the onions and tomatoes on a pot.

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2. Layer 5  pieces of the bilimbi  and sprinkle the fish with black ground pepper then lay them on top of tomatoes then the remaining bilimbi  and lastly add the long green pepper. Pour a tablespoon of avocado oil and one or two teaspoons of fish sauce on top. temporary

4. Then gently gather the fish and temporarily put on a plate while boiling the vegetables left in the pot. Mash the tomatoes and the bilimbi while boiling then adjust the heat to a very low simmer until the sauce gets squeezed from the ingredients.

5. Stir the pot then place the fish on top and cover with the sauce while on a gentle, low simmer ,cover the pot and let the fish get cooked from the steaming sauce. After the fish is cooked, scoop  the sauce to cover the fish then cover the pot ,turn off the stove,  uncover the pot  and gather the fish very gently into a serving plate and pour the sauce from the pot. Enjoy with Jasmine or brown rice while still steaming hot!

A very traditional Filipino dish without too much broth, but with a lot of flavor.

-Peaches, Masarap!

SLTC: Salmon, Lettuce, Tomato and Cucumber on a Jalapeño Bagel

 

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If you have a BLT sandwich, then I’ve got an SLTC, yeah! In observance of the Lenten season, I made a sandwich utilizing an Au Bon Pain Jalapeño Cheddar bagel and made an SLTC, which is smoked salmon, lettuce, tomato, and cucumber. It tastes crunchy and delicious, and you can totally add avocado if you so desire.

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INGREDIENTS:

Au Bon Pain’s Jalapeño Cheddar bagels

mayonnaise or Lady’s Choice Tuna Spread

lettuce

tomato (sliced very thinly)

cucumber (sliced very thinly)

red onion (sliced very thinly)

smoked salmon

 

PROCEDURE:

1. Slice the bagel lengthwise with a bread knife and lay down on the clean wood or surface.

2. Apply a thin layer of mayonnaise on both inner sides, layer the lettuce then onion  and tomato on one side and layer cucumber and smoked salmon on the other side and put them together.

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Slice them in half like this…

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It tastes so good and isn’t too salty, but my food tester (who else but my youngest son) said that I should have toasted the bagel first before layering and I may add avocado instead of mayonnaise. Hope you enjoy it too! Make an SLTC today, and not your usual BLT.

-Peaches, Masarap!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Watermelon Aloe Vera Smoothie

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Aloe vera grows wildly in typical climates around the world, cultivated and harvested due to its agricultural and medicinal purposes. Most people don’t know the proper way to skin them, thus itching is always a problem. In Florida, they mix it with sugarcane juice but I use watermelon. I drink the smoothie once in a while and also use the peels to lubricate my dry hands, neck, and feet. I also use it to moisturize my face and on my head and hair and wash the next day. It is effective for any skin wounds. They said that it is also very good to heal the inside of the body. Going back to basics or going back to the still bountiful produce of the earth is blissfully gratifying as if you’re more closer to the Creator, our Lord God. In Genesis 1:29, God said,”See, I have given you every herb that yield seed which is on the face of all the earth, and every tree whose fruit yields seed, to you it shall be for food.” Let’s get started by gathering our very few ingredients.

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INGREDIENTS:

1 piece Aloe vera stalk

a tray of seedless watermelon or sugarcane juice

2 pitchers of filtered water

a knife and a metal cake spatula

 

PROCEDURE:

1. Wash the Aloe vera stalk and dry them.

2. Cut the stalk into 3 pieces crosswise.

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3. Cut all the sides of the cut  stalk and discard the cut sides.

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4.Now with the spatula, slice the bottom of the stalk and turn the stalk upside down and slice the remaining side, immediately place all the peeled aloe vera in the first water-filled pitcher.

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5. Gather the aloe vera from the first pitcher and submerge into the second water-filled pitcher.

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6. Gather the aloe vera and put into a blender, then add seedless watermelon and blend.

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7. Drink immediately and freeze the leftovers. Cheers for healing and a long life! Now you can use the peels for beautification purposes.

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-Peaches, Masarap!