Stir-Fried Vegetables: My First Day in Class

November 22, 2014 is a day to remember since its my first day in our culinary class.  There were only ten of us enrolled in our block section and considered as a team; we will be spending a great deal of time with each other for a couple of months. Not only that I’m happy since I have found new friends who share the same passion but I also had learned so much from our chef instructor for that day, Chef Duffy. 

Before getting our hands in the kitchen, we had discussions on the basic methods of cooking. Chef Duffy simply discussed everything in a very comprehensive way that made it easier for us to understand the difference between dry from moist heat cooking and so on and so forth. He demonstrated to us the different parts of a knife, its types as well as the different cuts we need to master. So one by one, we tried to do each type of food cut and had real fun while learning. We tried dicing potatoes, slicing onions, mincing garlic and ginger and many more. We then cooked the vegetables since it’s a waste if we will just throw everything away. So there, the vegetables were just added with diced meat and voila! We had stir-fried vegetables at the end of our first session. 

It feels so great to become a student once again after being a worker having the same routine for a long time. Being a student just makes you empty yourself and have that humbleness to fill that empty space with new and better ideas. After all, I believe that there is no end to learning and those who embrace it get better in whatever they do and get the best out of life.

Happy Sunday everyone!

Stir-Fried Vegetables

Author: Tet Dacillo

Ingredients

½ cup potatoes, diced

½ cup carrots, diced

½ cup pork, diced

¼ cup celery, diced

3 cloves garlic, minced

1 tbsp ginger, minced

1 medium onion, minced

2 tbsp olive oil

1 tbsp oyster sauce

1 tbsp chicken powder

salt and pepper to taste

Procedure

Heat olive oil in a pan over medium heat and sauté garlic, ginger and onions until golden brown and caramelized. Add diced pork and stir continuously until it turns slightly brown. Add potatoes, carrots, and celery to the mixture. Stir fry until vegetables until half-cooked and season with chicken powder, oyster sauce, salt and pepper. When it’s done, remove pan from heat and serve while still hot.

Sardine Fried Rice

I was nineteen years old when I was deployed as a management trainee in a prestigious hotel in Singapore. That was actually part of our out-campus on-the-job training as a final requirement in our senior year in college. So I stayed in Singapore independently for one year and I had my fair share of experience when it comes to Singaporean cuisine.

It was said that Singapore is the melting pot of flavors in Asia. I could attest to that since people in different nationalities frequently visit the place all year round. To cater the growing number of people and foreigners, more food service establishments opened in the country. Hotels always have fancy restaurants and bars to offer their clients, malls are jam packed with different restaurants and above all they also have their very own “Hawker Centers” which turned out to be one of their cultural attractions as it offers different variety of cuisines. In fact, I admire how the Singaporean government managed to keep all the local food vendors in just one area, and it sure helped keep the environment spotlessly clean.

 I was really lucky our dorm was just a few blocks away from a hawker center and I could just drop by and buy instant food after a very long tiring day from work. Most of the time, I order “Nasi Goreng” which is the Indonesian and Malay version of our very own “Sinangag” (Filipino fried rice). It’s actually added with fried anchovies, sausage and egg at the side. It might surprise you but they also have what they call as the “Yeung Chow” fried rice which comes with a chili sauce and when I am very hungry, and want to pig out, I chow on their western influenced fried rice which is topped with pork chop, fried eggs and french fries.

In this post, I’d like to feature our very own “Sinangag” (Filipino version of fried rice) but with a slight twist. What makes this fried rice special is the addition of spanish sardines which gives a mild and natural taste to the day old rice and makes a perfect match for red tomatoes and salted eggs.

Make your day!!!

Sardine Fried Rice

Author: Tet Dacillo

Ingredients

5 cups day old (leftover) rice

1 bottle (230g) Spanish sardines, drained and crushed

2 pieces salted eggs, shells removed

4 medium red tomatoes, seeded and quartered

4 cloves garlic, minced

1 medium red onion, minced

3 tbsp cooking oil

salt to taste

Procedure

Heat oil in a non-stick pan over medium heat then sauté garlic and onions until it turns golden brown and translucent. Add sardines and rice and stir continuously until well blended. Season rice with salt and continue stirring until rice becomes slightly moist and soft. When it’s done, remove pan from heat. Serve fried rice in a bowl and top with salted eggs and tomatoes.

A Book Story in Escario: Café Talk

I remember those times when I was so obsessed in reading books. Reading is no alien to me since my mom is a teacher and you know, teachers carry with them a house full of papers wherever they go. When I was in grade school, I could vividly remember that we once had a small pig pen in our backyard but ironically it did not house pigs but mom’s books and papers (she just can’t give them up). Funny right?

What I liked most about reading is that I always get that magical feeling of “self-teleportation” (I invented that term again, sorry just can’t find the right words to say, haha). Books took me to places I have never been, it introduced me to new people, even those people who died already whom I cannot meet in person anymore. Books taught me how to write and spell words correctly and even speak fluently since every book reading session is just equivalent to an advance study for my English class.

 I don’t know if you will believe me, but we never had a television set in our house when we were still kids, so my sister and I still had all the time in the world to read books and play skipping ropes, jackstones, “bahay-bahayan”, and even climb mangium trees and catch “dulog” (bugs) and stack them in rum bottles, cook them and of course eat them (oh yes I eat bugs☺- you should try it too!). I was so glad I was born in the year 1990 since reading hard bound books was still the trend unlike the wired “facebook generation” that we have today. So that’s me, loving books and years went by, I also discovered my love for coffee (which story I will tell you in my next blog).

When I arrived in Cebu City last month, I had been eyeing at this coffee shop which simply caught my attention since it’s just located along the highway in Escario Capitol, and we happen to always pass by that street when we are heading home. At night, this coffee shop is very well lighted and I always see customers having coffee, and at the same time reading books or chatting along with their companions. So I just thought, I should pay a visit to this coffee shop one day. And indeed, that day was yesterday.

I could describe Café Talk Library as a Korean inspired coffee shop where clients can freely read books displayed in their shelves, have a good cup of coffee and enjoy their authentic Korean food. When my sister and I entered the establishment, we were politely greeted by a service crew and upon approaching the counter, we were asked to choose a room first before ordering. So we were curious, what were those rooms they are referring to. Curiosity answered, we were led by friendly staff to check “the rooms” and it was actually a Korean style dining space where one has to take off his shoes, sit down in crossed legs, relax and have privacy while dining. I so loved that concept plus the fact that the shop is really into details specially when it came to their interior design, decoration and all things small but adorable.♥♥♥. 

My sister and I dined here. I chose this space because its cozy and very well lighted.

Take off your shoes, the Korean way.

Details, details and oh such lovely details.

Now let’s talk about their food. We ordered Korean Ramyun, Spicy Chicken Wings with Garlic Rice, Iced Green Tea and Hot Green Tea. The Korean Ramyun was served with a little bit of Kimchi and I just love how the hot and spicy taste of the two blended perfectly. The chicken was delectably crispy coated with the oriental sauce (if I’m not mistaken) and the green tea was just divine with its creamy after taste. Good ambiance plus good food so, two thumbs up for Café Talk Library!

Korean Ramyun

Hot Green Tea (left) & Iced Green Tea (right)

Good thing it was just past twelve noon when we finished our lunch, so there were only a few customers and I have all the time to take stunning pictures. The place was so calm and tranquil and I was just soaked in its atmosphere that I fell asleep and had a nap for a couple of minutes. The place just gave me an effortless chill pill that I could invariably remember in my life.♥  

Sinigang na Pogapog (Sour Fish Stew)

I could still remember the time when dad used to cook for us when we were still young.

My dad is a diabetic person so he is very choosy when it comes to food. But mind you, he is a very good cook and he was the first person who taught me how to cook. Not only that, he was also the one who first introduced us to all the kinds of vegetables that he alone planted in our own backyard. Up until now I could still vividly imagine that backyard where Papa used to plant vegetables all day long and then slowly, just like magic, those plants grew and bear fruits. There were deep green bitter gourd and chayote hanging from its vines, orange squash and camote tops that seem to crawl in the ground, sweet potato and cassava that screams to be dug from the ground and oh! We also had lots of “pechay” (filipino bok choi) planted in our gardens.

According to Papa, whatever food that is served in the table should be eaten regardless of what it is and being a child with special requests is really not an excuse. Fried chicken and hot dogs for us already means party and I always savor that moment when I can eat such. I could even remember that moment when I used to curse all the vegetables and wanted it to die so that mom will not have a choice but to buy me fried chicken (haha). You know, childish “dooms day” thoughts.

20 years and 8 houses later, I forgot about that garden since we moved from one place to another because of my mom’s job. Papa and mama also had more fights than ever and eventually filed for an annulment. I grew up independently and cooked more often, traveled and tasted every little fancy food I had encountered. 

But nothing tastes better than papa’s cooked vegetables and stews. Now I’m already a grown up and I regret I haven’t eaten much of the vegetables Papa planted and cooked for us.

I miss that garden. 

I miss Papa.

Now I’m teary eyed (no, I’m already crying).

Bye for now…

 Sinigang na Pogapog (Sour Fish Stew)

Author: Sedd Dacillo

Ingredients

½ kl pogapog fish, cut up

3 pcs. medium pechay (filipino bok choi), stems removed

1 medium red onion, sliced

1 medium ginger, sliced

1 medium red bell pepper, seeded and sliced 1 inch thick

1 pck (10g) sinigang sa isda mix

½ litre water (you can increase amount of water if you want less sourness)

salt to taste

Procedure

Pour water into a pot, and then add ginger and onion. Cover and bring to a boil. When the water has already reached its boiling point, simply add the fish and red bell pepper. Season with sinigang mix and salt. When it’s done, remove from pot then add the pechay leaves. Serve hot.

Serves 3

Jicupple Salad

Hello my friends!

I’m so sorry I haven’t posted in my blog yesterday since I was busy surfing the net for some of the best food blogs awarded this year and luckily, I came across the Best Food Blog Awards by Saveur (please check the link below) and believe me, every food blog posted here was really awe-inspiring, I just fell in love with it ♥♥♥.

Saveur is actually a culinary-travel magazine which was created to capture heritage, tradition, home cooking, real food, and flavors around the world. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 17 James Beard journalism awards – in short, it’s not just your ordinary food magazine, period.

After reading some of the interesting posts from the pro and award winning bloggers, I was very inspired to improve my blog as well. I admit, at some point I envy these bloggers since I am definitely sure that they have very nice kitchens to work on, they have high powered cameras and they also have all the time in the world to take step by step pictures of what their cooking and doing. Talk about P-A-S-S-I-O-N, that is. But you know what, I am very glad I got some idea from their blogs and I made myself a promise to improve my blog no matter what. As what the quote goes “Kung gusto may paraan, kung ayaw, may dahilan” (If there’s a will, there’s a way).  

Anyway, this recipe is again self named “Jicupple Salad” obviously named after its three main ingredients, jicama, cucumber and apple. I hope you like it. Have a great munchy, crunchy, healthy, eating time!

Jicupple Salad

Author: Sedd Dacillo

Ingredients

1 large Fuji Apple, cut into strips

1 med Jicama, cut into strips

2 med cucumber, seeded & cut into strips

¼ cup raisins

1 pack (50g) cheese, cubed

¼ cup condensed milk

1 box (250ml) all-purpose cream

½ cup mixed nuts (cashew nuts, peanuts, almonds)

Procedure

In a small bowl, combine condensed milk and all-purpose cream. Blend well then set aside. In a separate bowl, combine all the remaining ingredients then add the condense-cream mixture. Mix well, serve chilled.

Best Food Blog Awards: Winners – Saveur

http://www.saveur.com/content/best-food-blog-awards-2014-winners

Fried Chicken Wings in Creamy White Sauce

Who in here doesn't love fried chicken?

I guess everybody loves fried chicken that was why most of the fast food restaurants do offer fried chicken in their menu as this recipe is very easy to cook, less expensive and “crispily” (yeah, I invented that word, haha) delicious.

Way back in history, it was said that fried chicken was introduced by Scottish immigrants to the United States where most other European immigrants to the country ate only baked chicken (Fontaine, 2010). In the Philippines, Max’s™ was the first restaurant to serve fried chicken in the country way back in its inception in the year 1945, after World War II. It is owned by Mr. Maximo Gimenez, a Stanford-educated teacher who started the business by just opening up a café to cater his American soldier friends. Over the years, Max’s restaurant popularity grew because of its tender-juicy and crispy chicken and currently has over 27 branches in the Philippines (Wikipedia).

Enough of the history class, let’s have a break from the ordinary chicken and try this recipe that I have in stall for you. Well, I could still remember reading this recipe from a book way back in my college years but sad to say I really forgot the title of the recipe book (I’m so sorry), but this doesn't stop me from sharing you this incredible recipe that I always cook whenever I crave not just for a crispy fried chicken but also for the special add-on, the creamy white sauce. I just made a slight twist from the original recipe since I added chili powder, used refrigerated margarine in herb and garlic instead of plain butter and chopped spring onions.

Try this recipe and don't hesitate to leave some comments below.

Till next time!

Fried Chicken Wings in Creamy White Sauce

Author: Sedd Dacillo

Ingredients:

Chicken Wings

8 pcs. chicken wings

1 egg

1 tbsp ground black pepper

1 tsp chili powder

2 tsp salt

all purpose flour for breading

cooking oil for frying

White Sauce

3 cloves garlic, minced

1 med onion, minced

½ stick (50g) butter or refrigerated margarine (Herb & Garlic, Magnolia Daricreme™)

1 (250 ml) all-purpose cream (Nestle™)

1 egg yolk

2 tbsp white pepper

1 cup water

2 tbsp onion springs, chopped

dash of salt to taste

chopped onion springs for garnish

Procedure:

1. Beat the egg, black pepper, salt and chili powder until well blended.

2.  Dip the wings one by one into the egg mixture then dredge with flour.

3. Remove excess flour from the chicken then deep fry in a heated frying pan over medium heat for about 10-15 minutes.

4. Wait until chicken turns into golden brown, remove from pan and place in a plate lined with paper towels to remove excess oil. Set aside.

For the sauce:

1. Melt butter in a sauce pan over medium heat then sauté garlic and onions until translucent.

2. Add flour into the mixture and toast for a minute.

3. Pour in water and allow it to boil.

4. Add in all-purpose cream and egg yolk while constantly stirring the mixture.

5. Season the mixture with salt and white pepper and continue stirring until the sauce thickens.

6. When the sauce is ready, remove from heat then add spring onions. This sauce is best served when hot.

Note: Depending on your preference you can actually add in the chicken wings into the sauce or just pour the sauce over the chicken like what I did.

Enjoy!

References:

http://theurbandaily.com/2010/02/05/a-brief-history-of-fried-chicken/

http://en.wikipedia.org/wiki/Max's_of_Manila

Cream of Mushroom Soup

I love mushrooms.

It’s one of the ingredients that I really enjoy using in my recipes, not just because it is delicately delicious but it could also be a very good substitute for meat. The only problem is that fresh mushrooms are hard to find in the supermarket (at least in the supermarket nearest to us). One could probably end up using canned mushrooms which are readily available, good enough, and can also be stored for long periods of time.

I have tasted many varieties of “Cream of Mushroom Soup” recipes, some with thick soup consistency and some with thin ones. Well, food junkies, I have good news for you! I just made my own version today and I could say that this version is much better than the other recipes I tried since I made a slight twist on some of the ingredients used.

Instead of using the plain salted butter, I used a refrigerated margarine with garlic and herbs from Magnolia Daricreme™. Actually it’s my first time to try this margarine and I just love its aroma especially when it has already melted. Moreover, I added chopped fresh chives (lucky me its available today in the supermarket) instead of using the usual onion spring.

After cooking, I had this soup tasted by my sister and she was just speechless. Try this one and you might as well include this in your A-list recipes!

Until next time!

Cream of Mushroom Soup

Author: Sedd Dacillo

Ingredients:

2 cans (198g) sliced mushrooms

1 can (370ml) all purpose creamer (Angel™)

½ stick (50g) butter or refrigerated margarine (Herb & Garlic, Magnolia Daricreme™)

2 tbsp all purpose flour

1 med green onion, chopped

4 cloves garlic, chopped

2 pc (20g) beef broth cubes

1 tbsp chopped fresh chives

3-4 cups water

Salt and white pepper to taste

Procedure:

1. Melt butter in a large saucepan over medium heat. Sauté garlic and onions until golden brown and translucent.

2. Add in beef broth cubes and sliced mushrooms. Stir constantly until well blended.

3. Add flour to the mixture and stir again for a minute until consistency is lightly thick.

4. Pour in 3-4 cups of water. Cover and let it boil.

5. Add all purpose creamer, cover and let it simmer for 15 minutes.

6. Correct soup taste by adding white pepper and salt.

7. When it is ready, sprinkle chopped chives. Serve while hot.

Enjoy!!!

The Sunny Side of Life

Good morning everyone!

I woke up very early today since I made a promise to myself that I will be making breakfast for my elder sister and cousins every day. Since we are just living in an apartment and cooking outside our room is quite visible to our neighbors, I think they find it weird for me to cook very early, bringing a camera and doing the effort of plating my dish and taking pictures of it while cooking. Well, all for the sake of blogging (Haha)!!! So today, a part from being a weird cook to our neighbors, I just like to share with you my daily routine and how I used to manage doing everyday tasks and still have time for blogging.

Just this month, I officially declare that I am a morning person since I actually wake up at 5:30 in the morning just to make breakfast for the three girls. At 9 am I usually go to the supermarket (which is conveniently located just a stone’s throw away from our apartment) to shop for fresh ingredients for lunch which I will be preparing by 10 am. Starting next week, I will be attending my afternoon culinary classes and when I get home, I still have to cook a sumptuous dinner for all of us and end the day by drinking hot coffee and write articles for me to post in my blog. Just in case you are wondering, I usually take pictures of what I cook and just do the photo enhancing part when I already need to post it with my article.

Since I have considered blogging as one of my projects starting this year, I hope I could keep up writing even during the days when I will be very busy for school and share it with you in my blog.

And oh! By the way, I do not intend to post a “Sunny Side-up Eggs” recipe in here (coz’ I think everybody knows how to do it) but in case you need it, here’s how:

Sunny Side-up Eggs

Author: Sedd Dacillo

Ingredients:

3 large eggs

2 tbsp. cooking oil (olive oil is recommended for health conscious individuals)

A pinch of salt

A pinch of seasoning granules (Maggi Magic Sarap)

Dash of ground black pepper (optional)

Procedure:

1. Heat oil in a non-stick frying pan.

2. Crack the eggs into the pan trying not to break the yolk.

3. Cook until the egg whites are set and the yolk is still runny.

4. Sprinkle salt, seasoning granules and ground black pepper.

5. When they are ready, remove frying pan from heat and take the eggs out.

Serves 3

Note: If you do not want to use salt, you can actually omit it and just use the seasoning granules instead. Believe me it’s delicious!

Enjoy!!!

Cabpple (Cabbage & Apple) Salad

I was actually planning to make a "Broccoli and Apple" salad for lunch today, but when I just heard from the supermarket saleslady that their broccoli was out of stock, I thought "OMG!" how in the world will I make my salad for lunch!?!?

But since I don't want to change my mind, I immediately thought of a substitute ingredient. Well, I am also fond of eating coleslaw, so I thought, why not combine both recipes and innovate my own salad? Brilliant idea right?

So now I would like to introduce my very own "Cabpple Salad" which name obviously was derived from the main ingredients cabbage and apple inspired by the combination of the well known "broccoli apple salad" and "coleslaw" with a slight twist. I hope you will like this salad like a do!

Cabpple (Cabbage & Apple) Salad

Author: Sedd Dacillo

Ingredients:

1 medium green cabbage, sliced into 1/8 inch thick

1 small red cabbage, sliced into 1/8 inch thick

1 red Fuji apple, cut into cubes

1 (200g) bacon (maple syrup flavored), fried and crumbled

1 (63g) cranberry, almond and cashew nuts trail mix (Orchard Valley Harvest), chopped

4 tbsp. apple cider vinegar

5 tbsp. mayonnaise

1 1/2 tbsp. sugar

1/2 tsp. ground black or white pepper

Procedure:

1. Combine apple cider vinegar, mayonnaise, ground black pepper and sugar in a bowl. Whisk the mixture until well blended. Set aside.

2. Combine green and red cabbage, apple, crumbled bacon and trail mix. Mix well.

3. Pour the mayo-vinegar mixture into the cabbage mixture.

4. Using a wooden laddle, mix all ingredients until well blended.

5. Serve this salad chilled or you may not.

Makes 3-4 servings

Enjoy!!!