Wednesday, May 2, 2018
Feeling ko, it tastes like Aristocrat's but I haven't been to that restaurant in more than a decade so I really wouldn't know.
It was made doubly-amazing when we discovered that yellow (Spanish) rice tastes similar to the java rice that I remember from my childhood.
Friday, April 27, 2018
My practical side is telling me that getting a food vacuum seems a bit silly considering how little I cook these days but my non-practical side has a louder voice ;-)
I justified this purchase by telling myself that:
(1) I buy in bulk - this is true!
(2) Sometimes, our meat does get freezer burns - true rin!
(3) I've wanted this for the longest time but refrained myself from getting it because the vacuum rolls are expensive.
(4) I've been packing both raw and cooked food portions in ziploc freezer bags and then vacuuming the air out before sealing. We through a lot of these and the vacuuming and the seals aren't even that good.
Imagine my delight, while browsing through the wonder that is Amazon, when I came across these generic food vacuum rolls - affordable na lang and they have good reviews that seem legit.
Having decided to take the plunge, I did some research and decided to get the GameSaver model for the following reasons:
(1) It's compact enough to fit in a kitchen drawer, my house is cluttered enough and I didn't want to add more clutter on the counters
(2) It's a simple model, less moving parts
(3) It can do up to 40 consecutive seals - the other models, I hear, need to be cooled (or let cool ?) in between seals.
My ever-supportive husband and I had fun vacuuming stuff last night. We cut up pieces from the roll and made custom-sized bags for single-servings of pistachios, I brought them to the office for emergency snacks.
This came at the right time because I'm due for a Costco run this weekend.
Wednesday, July 22, 2015
Monday, July 20, 2015
- Boneless / skinless chicken
- garlic salt
- mushrooms (I used the white mushrooms), cut into quarters
2) Dredge the chicken in flour.
3) In the pan, put a little oil and brown the chicken, around 3 minutes each side. Set aside.
4) heat butter in pan, brown the mushrooms (mushrooms may produce water, if it does cook until the water is dried up)
5) when mushrooms are brown, add 3/4 cup marsala wine
6) let the marsala wine boil
7) add 1 cup chicken stock, let boil
8) put the chicken pieces back into the pan & turn the heat down to medium. Let it boil till the sauce gets reduced / thickens.
Sunday, October 19, 2014
I confessed that I have not heard of stuffed porkchops before but that I didn't think they'd be overly complicated. I was also thinking of that new knife we have that's very sharp, it would be so simple to cut a pocket into a pork chop.
I looked up "stuffed pork chops recipes" online and a lot of hits came up with a lot of variations on the stuffing. It looked like it was just a matter of choosing which ones will work best for us.
And so for round 1, I decided to go with a no-brainer - bacon and mushrooms. We love bacon, we love mushrooms, what can go wrong ?
- Saute the bacon and mushrooms. I just sauteed them till the bacon was cooked.
- Seasoned the porkchop and cut a pocket into it.
- Stuffed the filling inside the porkchops and sealed the cut with a toothpick
- Browned the sides on a pan.
- turned the heat to low, covered the pan and sort of baked the pork chops till they're cooked.
They turned out juicy and tasty :)
Friday, March 28, 2014
I've been trying this dish out for weeks now and the first time, the shrimp came out soggy & too peppery.
I cooked it again the following week and while the shrimp turned out golden & crunchy, it was too salty!
As it turns out, the 3rd time is the charm. This turned out perfect today. Unfortunately, I wasn't able to write down the measurements (tancha lang) so let's just hope that the next time will turn out good too.
Super sarap, I swear :)
Friday, March 14, 2014
The easiest non-meat food that I know how to cook (sort of) is shrimp since we buy the frozen ez-peel shrimp type which have already been de-veined and
Now, I only have 2 shrimp dishes in my arsenal - shrimp alfredo pasta & shrimp tempura.
Tonight, I decided to make an extra effort in expanding our weekly menu and decided to try for Chinese-Style Salt & Pepper shrimp, di naman pala mahirap.
I found a few recipes with different variations, I chose what seemed to be the easiest recipe (from ChineseFood.about.com) and I chose it mainly because it was stir-fry and did not call for deep frying.
This is what we prepped:
1/2 pound large shrimp
1 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (too much for our taste! Will use less next time)
2 tablespoons vegetable oil, for stir-frying
1 garlic clove, minced
1/4 cup chopped green onion
chili pepper (did not use)
Soak the shrimp in warm, lightly salted water for 5 minutes. --> I skipped this part because I used medium-sized shrimp and I didn't think that it needed more than the outer coating. It turned out okay in terms of saltiness.
Rinse in cold water, drain and pat dry with paper towels.
Lightly coat the shrimp with the cornstarch.
In a small bowl, mix the salt with the freshly ground pepper and set aside.
Heat 2 tablespoons in a preheated pan on medium high to high heat. When the oil is hot, add the shrimp and stir-fry until they turn pink. Remove from pan.
Heat 1 tablespoon oil in the pan. When the oil is hot, add the minced garlic, chili pepper (optional) and the salt and pepper mixture. Stir-fry until fragrant (10 - 15 seconds) and then add the shrimp back into the pan. Stir-fry to coat the shrimp in the salt and pepper mixture. Stir in the green onion or serve as a garnish with the shrimp.
Next time, I will slice up some onions and add them to this dish.