Seven Wooden Spoons

My Seven Wooden Spoons

Cooking and eating has become my favorite past time ever since I became a housewife.  Before, I love collecting shoes and clothes but now  things have changed.  Everytime we go to the department store, I now go to the home and kitchen section.  I buy pots, plates, mugs, glasses, utensils, basically stuff for the kitchen.  Little did I know that I already have seven wooden spoons, yes, seven!

My seven wooden spoons are not assigned by the day, even if there are seven days.  I use them depending on my mood and need.  I also have my favorite.  Would you like to make a guess?

L-R      (1)        (2)           (3)        (4)           (5)      (6)          (7)

My favorite is the second from the left.  Isn't it obvious from the looks of it?

my favorite

My husband's favorite is the third.  He uses it to make pancakes. Yes, makes pancakes!

my husband's favorite

I first bought a wooden spoon in Divisoria for ten pesos.  I bought one coz I need it for my non-stick pan. That's the first one from the left.

my first wooden spoon

Now, this is my mom's favorite.  She uses it everytime she comes over to cook for us.  This is also my second favorite wooden spoon.

my mom's favorite

The newest addition to my collection--the eco-friendly, bamboo wooden spoon that I bought for only twenty pesos.

my new favorite--eco-friendly, bamboo

Honestly, I haven't used these two.  Not that I don't like them, its just that I haven't felt the need for them.  Eventually I'll be using them too.

never been used

also never been used

These wooden spoons are like my armory when I'm cooking.  They help me flip my pancakes, stir my sauces, check my steaks and cook up a sumptuous meal everyday.

Afritadang Manok with a twist!

I always cook Chicken with Tomato Sauce.  Something always seems to be missing.  This time, as I was trying to imitate a version that I once tasted I decided to put a twist to my "Afritadang Manok"

Afritadang Manok with a Twist

Before my version seemed boring and lacking with flavor.  After several times of trying this dish out I finally came out with what my husband and I believe to be my best version.
I never thought two secret ingredients (which I'm gonna reveal later) can be very helpful.

Now let's start by enumerating the ingredients:

1/2 kilo chicken wings
chopped onions
minced garlic
1 small pack of Del Monte Tomato Sauce
fried potatoes
carrots (optional)
salt and pepper to taste
patis or fish sauce
1 tablespoon grated cheese
1 tablespoon pickle relish

grated cheese

pickle relish

So there goes my two secret ingredients--grated cheese and pickle relish.  Believe me, you must try adding this to your Aftritada.

How to cook:
1.  Saute onions first then garlic. Add chicken and cook until slightly browned.  Pour some patis or fish sauce.
2.  Let it cook for about 5 minutes before adding the tomato sauce.  Add tomato sauce and cook for another 10 minutes.  Add some water.
3.  Add fried potatoes.  Mix well.  Then add the grated cheese and pickle relish. Mix well again.
4.  Season with salt and pepper.  Let cook for several more minutes or until the sauce has reduced to your desired consistency.
5. Serve and enjoy with steaming hot rice.

Sweet Wings for my Sweet

I love buffalo wings but I can't stand its spicy flavor.  My mouth often feels like burning after eating 'em.  So last Friday night, the idea of making Sweet Wings dawned into me.  I had the chicken wings thawed early and seasoned it with fish sauce or "patis".

I then started mixing my marinate.  In a bowl combine the following:

• 2 tablespoons tomato catsup
• 1 teaspoon soy sauce
• ground pepper
• 1 teaspoon brown sugar
• 1 teaspoon oyster sauce

By the way, I am using 8 pcs. of chicken wings for this recipe.  You see, I'm an expert at cooking dishes for two.

Marinate the chicken for about 30 minutes. Do not throw away the mixture.

Once you are ready to cook, fry the chicken wings until caramelization occurs in its skin and it is well-cooked.

Gently pour the marinate over to the pan.  If you prefer a thicker sauce, mix 1/2 teaspoon of cornstarch with half a cup of water to create a slurry.  Cook the sauce until it thickens.  

Best if served with fried rice and soda!

My Sweet Wings

Fried Rice

Tip for the Fried Rice:
Use the same pan you used in cooking the chicken and capture all the flavors left on the pan.  Just add a little oil.

Ginataang Sitaw, Kalabasa at Manok

This was last Thursday's dinner--Ginataang Sitaw, Kalabasa at Manok.

I've learned to loved this dish.
I never thought that I'd be cooking it often.
My husband loves it too.

Here's the recipe for Ginataang Sitaw, Kalabasa at Manok:

1/4 kilo chicken wings or breast fillet

1/4 of a whole Kalabasa or squash

Sitaw or string beans

chopped onions

minced garlic

salt & pepper to taste

1 pack Knorr Ginataang Gulay Mix Sitaw at Kalabasa or 1 cup coconut milk
1 cup water

How to cook:

1. Saute onions and garlic.  Add the chicken, cook until slightly brown.
2. Add the kalabasa or squash and let cook for about 10-15 mins.
3. Before adding the sitaw or string beans, get a few pieces of cooked squash and mash it.
4. Dissolve 1 pack of Knorr Ginataang Gulay Mix in 1 cup of water before adding to the dish.  Lower heat.
5. Put the mashed squash back to the casserole and mix evenly.  Let it simmer for another 10 minutes of until everything is well-cooked and incorporated.

Best if served with hot rice and fried fish!

Made a Dress from Old Shirts

Last September, I went into a flare-up for a while so I had to rest and stay in bed.  Feeling so bored and looking for something to do, I checked out our closet an found a couple of old but not-so-used shirts.

I decided to make a project--a dress.

• First item is my black baby tee from year 2004. 
• Next is my oversized (for me) company shirt, also black.  
• Last is my husband's really old ash gray T-shirt with a hole on one armpit.

I grabbed my sewing kit, scissors, ruler, measuring tape and started with my project.

Procedure:
1. I cut the sleeves of my black baby tee to make it sleeveless.

2. Using the black T-shirt, I measured 5 inches from the bottom of the shirt. Cut another one measuring 5 1/2 inches.  Do the same procedure for the gray T-shirt.

3. Sew the 4 pieces of cloth alternately putting the gray on top, black next, gray again and black at the bottom.
4. After sewing the pieces together, measure about 26 inches of garter for the waistline.  Insert the garter on the top part which is gray.  Make sure the measurements of the waistline and the baby tee are the same, for you will sew them together afterwards.
5. Sew the top part (baby tee) and the bottom part (T-shirt cutouts) together.  You now have a new dress from old shirts!
TIP: Ask a tailor to sew the edges of the dress for you. Thanks to Tito Man for sewing the edges! :-)

I plan to do another dress from my old clothes.  I still have to find some materials to put together to make a new one.

My Favorite Lunch

When I'm alone for lunch and I don't feel like cooking up something special, I eat Fried Chicken Breasts with my choice of dip.

Fried Chicken Breasts with potatoes

My dips include tomato ketchup, mayonnaise, sweet chili sauce, Mang Tomas, suka at bawang and toyo kalamansi.  I sometimes fry some potatoes to complete my meal.

Don't get me wrong, this may be very simple but I can have it everyday for lunch.

Chicken Marinate:
Patis at kalamansi

On some days, I eat fish.  One of my favorites is the "Hasa-hasa" fish.  I also marinate it before frying.  I use rock salt and kalamansi.

Fried Hasa-hasa

The other day, my husband requested if he could eat pork.  So we bought pork belly or "liempo" at the grocery.  He preferred it fried also with a vinegar and garlic dip.  As usual I had fried chicken breasts that day.

Fried Liempo & Chicken Breasts

Cooking Tip: Before frying your Liempo, boil it in little water and 1 tbsp. of vinegar for about 5-10 minutes. Makes it more tender and tasty.

Chicken + Fruit = Yummy Dish!

Chicken and Fruit Mix: 

Chicken with Pineapples 

& Dalandan Chicken

Chicken when combined with fruits can make a whole lot of sumptuous dishes you could ever imagine.  In other countries, they mix chicken with apples, oranges, tamarind and even berries in their chicken dishes.  Since chicken can be very versatile, many recipes have been developed and mastered using chicken combined with fruits.  For example, the Pininyahang Manok or Chicken with Pineapples.  I've tasted variations of this dish mostly in fiestas and birthday parties.  So I decided to make my own version of it.  The simpler, the better and yummier.  Here it goes...

Chicken with Pineapples (Pininyahang Manok)

Chicken with Pineapples

You will need the following:
1/2 kilo of chicken, your choice of cut
garlic, minced
onions, chopped
1 pack pineapple tidbits, 1 can (if you want more pineapples)
sliced bellpeppers (optional)

salt and pepper to taste

How to cook Chicken with Pineapples:
1.  Saute garlic and onion in oil.  Add the chicken and season with "patis".  Cook until slightly brown.
2.  Add pineapple juice from the pack of pineapple tidbits, season with salt and pepper.  Let simmer.
3.  Add pineapple tidbits, bellpepper (optional).  Cover and cook for another 15 minutes.

Dalandan Chicken
In the past couple of years, a famous Chinese fast food restaurant launched its "Orange Chicken".  I immediately rushed to the nearest mall to sample this dish.  A lover of citrus fruits and anything sour and tangy, I instantly liked the dish.

A couple of days ago, my mother-in-law sent me some dalandan and bananas.  Not knowing how to consume them immediately, I thought of experimenting on a dish I now call Dalandan Chicken.  For sure many housewives and chefs have tried playing with these ingredients, yet it feels good to cook a dish, not so ordinary yet so enjoyable to the palate.

Dalandan Chicken

Here's what you will need:

1/4 kilo chicken breasts, sliced into strips

butter

dalandan juice

salt and pepper

1/2 teaspoon soy sauce

sugar

cornstarch with water or slurry

flour

Dalandan

1. Marinate chicken in salt, pepper, soy sauce, dalandan juice and a little sugar for about 30 minutes.

2. Heat oil for pan frying.  Before frying chicken, dredge in a little flour.  Cook until golden brown. 

3. Add butter and dalandan juice.  Let simmer and reduce.  Add cornstarch with water depending on your desired consistency of the sauce.  Add a little sugar, salt and pepper to taste.

Dalandan Chicken

I will never get tired of discovering more chicken dishes to share with you.  Till my next dish...

Mi propia Morconito

Morcon is a meat roll stuffed with sausage or hotdog, carrots, pickles, cheese, and egg.  

The authentic Morcon

When I was younger, Morcon was always present in the Noche Buena table.

Since I realized that Christmas is just around the corner,I decided to make this practice dish using the ingredients that I have at home.  I used sukiyaki cut pork and chicken for the meat.  We always have hotdog and eggs in the fridge and I have leftover cheese and bellpeppers waiting to be consumed.

mi morconito

Let's call my version the Morconito, since its smaller and cuter.

To make morconito, you will need:

• 1/4 kilo sukiyaki cut pork or thinly sliced and pounded chicken breasts
• minced garlic
• chopped onions
• 6 pcs. kalamansi, juiced
• 1/2 cup soy sauce
• 1 piece medium sized carrot, cut into long strips
• 1 piece bellpepper, cut into strips
• 1/2 cup cooking oil
• 4 pieces hotdogs, cut in half lengthwise and then half again
• 1 piece white onion sliced
• 3 pieces hard boiled eggs, sliced
• cheddar cheese, cut into strips

Cooking Procedure

tie meat using crochet thread

1. Marinate the meat in soy sauce and kalamansi for at least 1 hour
2. Place the meat in a plate and arrange the hotdogs, bellpepper, carrot, cheese, onion and egg on one side.  Set aside some hotdog, egg, carrot and bellpepper for the sauce.
3. Roll the meat enclosing the fillings and tie with a crochet thread to ensure that the meat will not open-up
4. Place cooking oil in a pan and pan sear the meat roll until browned.
5. In a casserole, saute garlic and onion. Once wilted pour water or broth.
6. Transfer the fried rolled beef in the casserole and then bring to a boil
7. Pour-in half of the soy sauce-lemon juice marinade.  Add salt and pepper to taste.
8. Add the rest o the ingredients that was set aside earlier (hotdog, egg, carrot, bellpepper).  Cook the morconito over low fire for about 45 minutes, if you are using sukiyaki or chicken.
9. Remove the strings and slice into serving pieces
10. Place in a serving dish and add the sauce.

My own version of the Morcon

What I remember most about the Morcon?
Every year in May, when I was younger, my mom would bring us to her hometown Binan Laguna to attend the fiesta.  My relatives specialty, of course is the Morcon.  I believe the natives of Laguna make the most delicious Morcon. It is more delicious when cooked slowly under fire using wood.  We never forget to bring some home for my Dad since it has become also one of his favorites during that time.

Tita Puto's Chicken Stew Recipe

Chicken Stew
A soupy dish with a sweet and salty taste.  Its sweet taste comes from the pork and beans and potatoes.  My mom Meng usually cooks this dish on a rainy day.  She learned this dish from my Tita Puto when she lived with them when she was younger.  Today, I have learned this dish so that I can cook it anytime I miss my mother's cooking.  This has instantly become one of my husband's favorites.

Tita Puto's Chicken Stew

Chicken Stew is a family recipe that my aunt Flor (we call her Tita Puto) taught my mom.
It's basically a one pot dish.

You will need:
1/2 kilo of chicken, your choice of cut
minced garlic
sliced onions
patis or fish sauce
2 small potatoes cubed
half of a cabbage cut into strips
1 can of Pork and Beans
salt and pepper, to taste

How to cook:
Saute garlic and onions, add chicken and "patis" or fish sauce.  Brown chicken a little. Add one small can of Pork and Beans. Let it simmer before adding water.  Allow to boil before adding potatoes and carrots.  Lastly, add shredded cabbage.  Wait for the cabbage to cook.

This dish is a perfect comfort food for the rainy days and cold holiday winds too.

Enjoy it while its hot.

Sunday's Lunch: Sweet and Sour Cream Dory

Sweet & Sour Cream Dory

Also known as "Pangasius", cream dory fish has become popular in the culinary scene because of its simple yet versatile taste. 
Its white meat may taste bland, but with proper seasoning this fish could produce promising dishes.  I've tried it with lemon butter sauce, honey mustard dressing, oyster sauce, soy sauce with kalamansi and all the sauces complement well with its simple taste.  This time, I tried it with Sweet and Sour sauce.

For the fillet: Slice it into smaller pieces.  Dredge in flour, cold water and a little salt and pepper to taste.

fried fish fillet

Fry until it turns a little brown.  Do not overcook.

For the sauce: Mix water, vinegar, sugar and pepper according to you preference.  Add cornstarch and mix well.  Meanwhile, slice onions and bell pepper into strips.
Saute onions and bell pepper in very little oil.  Once it wilts, add the mixture and stir occasionally under low heat until it thickens.

Pour sauce over the cooked fish fillet and serve.

I usually buy my cream dory fillet in the supermarket. You can find it at the frozen foods section of the grocery.  It costs Php 88.00 for half a kilo.  It looks  like this:

frozen cream dory

If its not yet filleted, it looks more like this:

Pangasius or Cream Dory Fish

My 7-day Home-cooked Chicken Menu

Monday: "Ginataang Sitaw at Manok"
Anything with coconut milk is a hit.  Saute garlic and onions.  Add chicken and brown a little.  Add string beans. Cover pot and let cook for a few minutes.  Add coconut milk and put under low fire.  Let simmer and reduce sauce until it gets a little oily.

Ginataang Sitaw at Manok
(Chicken & string beans in coconut milk)

Tuesday: Chicken with Pickles
Sweet pickle relish, potatoes and chicken go well together.  Cook slowly under low fire for 45 minutes.

Chicken with pickles

Wednesday: Tinolang Manok
Tinolang manok, one of Jose Rizal's favorite dishes is also one of my husband's favorite.

Tinolang Manok

Saute ginger and onion, add the chicken, season with "patis" or fish sauce and ground pepper.  Make sure to cook the chicken thoroughly and brown it a little before adding water.  Add the sayote once it boils.  Simmer for about 20-30 minutes depending on the chicken part.  Add malunggay leaves or "dahon ng sili".  Serve hot.

Thursday: Chicken with Oyster Sauce
My Chicken with Oyster Sauce is my "lazy dish".  I simply marinate the chicken with soy sauce, a little vinegar, a little sugar, pepper and oyster sauce.  Place all the ingredients in a pot, add a little water and cook over low fire until the sauce reduces and the chicken is tender.

Chicken with oyster sauce

Friday: Kalamansi Butter Chicken
This is a version of the Lemon Butter Chicken.  Since kalamansi is readily available, I decided to use it instead of using lemon (which is more expensive).  Pan fry chicken breast fillet dredged in flour.  On the same pan, melt butter, season with salt and sugar.  Finally, add the kalamansi juice and let boil briskly before removing from fire.

Kalamansi Butter Chicken

Saturday: Adobong Matamis
I call this adobong matamis simply because I add sugar into it.  My husband loves anything sweet so he requests that the adobo be made sweet instead of sour.

Adobong Matamis

Sunday: Chicken Curry
One of my favorites!  I cook this almost every week.  I use a little cheat for my coconut milk though, I use the "Knorr Ginataang Gulay Mix Sitaw and Kalabasa".

Chicken Curry my way

Tip for a more tasty dish with potatoes: Fry your potatoes first!

fried potatoes

Who says eating chicken everyday is boring? Just learn to accept and try to eat healthy.

More home-cooked chicken dishes soon.