Cook and Brew.

I forgot to take a picture of the dish I cooked last night but this is how it should look like:

100 g tofu, cut into 6 chunks and fried
1 pc beef bouillon cube
2 pc laurel leaves
200 g fish fillet (salmon or any lean fish), cut into 6 chunks
2 pc semi ripe saba bananas, each sliced into 3
100 g kamote, cut into 6 chunks
100 g Baguio beans, sliced
1 pouch 200 g DEL MONTE Original Style Tomato Sauce
100 g pechay, stalks separated from leaves

Procedure:
1. SPRINKLE fish with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Set aside.
2. BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5 minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10 minutes.
3. ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer.

My personal note: Be sure to add a bit hefty amount of patis or better yet do not put all the contents of the 200g pouch of the Tomato Sauce because it tasted too sour when I tasted it. But other than that, this is one easy recipe to follow.

Picture and recipe lifted from here.

Easter Sunday’s near and so, have you planned yet what to serve on your Easter table? As for us, we don’t normally celebrate it with bountiful meals but instead we go out, let the little one enjoy Easter activities for kids then have a special lunch or dinner in our favorite resto. But I’m planning to make my special coleslaw which I haven’t prepared for quite some time now. The husband suddenly missed it and so with his help on Easter morning (by rinsing the cabbage and carrots with water from the faucets), we’ll come up with an Easter coleslaw.

This is how I usually do it:

Coleslaw

Ingredients:
2 cups finely shredded cabbage
1 cup thinly sliced carrots
1/3 cup crushed pineapple, well drained
1/4 cup raisins
1/4 cup white sugar

For dressing:
3/4 cup mayonnaise
1/4 cup thick whipping cream

Procedure:
1. Put all ingredients in a bowl.
2. Mix well and chill before serving.

If you want to save yourself from having wrinkles (and using the best eye cream for wrinkles) getting tired of thinking what snacks to prepare for your kids, check out this simple and easy to do recipe from yummy.ph. The choice is yours for the sauce/dips recipes given but having them both at the same time seems to be more enticing.

Fried Mozzarella
10 to 12 slices mozzarella cheese, cut into 1-inch thick and 4-inch-long strips
1 1/2 cups Japanese breadcrumbs
3 eggs, beaten
1 1/2 cup all-purpose flour

For Honey Mustard Sauce
6 tablespoons Japanese mayonnaise
1 tablespoon deli mustard
2 tablespoons honey
1 teaspoon hot sauce
1/2 teaspoon garlic paste
1 teaspoon fresh basil, chopped
salt and pepper to taste

For Cilantro Lemon Mayonnaise
6 tablespoons Japanese mayonnaise
1 tablespoon cilantro leaves and stems, chopped
1 1/2 teaspoon lemon juice
1 teaspoon lemon zest
salt and pepper to taste

1. Dredge the mozzarella cheese in flour one by one. Dip into the egg after. Do this twice. Double coating the cheese prevents it from oozing out of its breadcrumb casing.
2. Then roll in breadcrumbs.
3. Fry mozzarella cheese until golden.
4. For the sauces, just mix everything and set aside. Serve cheese sticks with the two sauces.

For a more detailed procedure complete with pictures, check out the recipe here.

I’ll share the picture once I get to cook this within the week.

On New Year’s eve, I was tasked to cook my own version of Carbonara. Actually, my sister shared this recipe but I slightly deviated from the original ingredients. My in laws and my dear son loved my cooking dearly that they’re asking me to cook it again this weekend. Save for the ingredients preparation, total cooking time is fairly fast. It’s just easy to do but be warned though that this isn’t absolutely one of those diets for quick weight loss.

Ingredients:
1 1/2 Onion – chopped
1 whole Garlic – chopped
Mushroom (1 can, sliced)
Beef cubes (1 box)
Nestle cream (1 can)
Cream of mushroom (1 can, campbell’s)
Evaporada Milk (1 can, alpine)
Cheese (1 box, grated)
Fetuccini/tricolor (spiral) pasta
Bacon or crispy fried Maling or luncheon meat
Butter

1. saute garlic and onion in butter
2. add on the mushroom
3. beef cubes
4. add on the cream of mushroom
5. stir constantly, under low fire
6. add: nestle cream and evap milk
7. add the grated cheese with continous mixing
8. boil the pasta (put butter to prevent pasta fromsticking)
9. fry bacon w/o oil (til crunchy)

serving: top on the bacon or you can mix it with the sauce

While most of us are through setting up the Christmas tree and other holiday decorations in our homes some may still be in the midst of their preparations. So for those of you who are tired from scrubbing their kitchen floors, living room and garage flooring, quench your thirst with these cool and colorful holiday drink.

1 can pineapple chunks
2 medium bananas, sliced
1 cup mango cubes
1 cup strawberries
1 cup watermelon cubes
1 cup fresh dalandan juice
2 seedless oranges (peeled and cut into segments)
2 tablespoons honey
mint leaves (for garnishing)

Combine all ingredients in a bowl. Mix and toss lightly. Cool and serve.

Not only this is thirst-quenching but it also supplies the average daily requirement of fruit intake of our body.