Cook and Brew.

Filipinos are known for the custom of having close family ties. We naturally care for each family members that home for the elders centers and nursing homes are uncommon. For some married children, even if they have the means to live on their own, they would still prefer to live with either of the couple’s families or parents.

A family is one of the major factors or the basis of one’s happiness. It is also in this light that a kid’s values formation and development are immensely affected by his family’s circumstance or state. So it is imperative that a family must stand sturdy together at all times and remain joyous despite life’s troubles. It is said that families who spends more time together, especially during dinner, is an effective means to strengthen the bond of the family. According to research, dinner is the perfect time to connect with our family. The communication that occurs over meal time fortifies the parent-child relationships.

Every fourth Monday of September is Famealy Day as spearheaded by Lucky Me! with their advocacy of acknowledging the importance of family meals in strenghtening the family bond. So on September 28, 2009, be sure to be home early for dinner and eat together with your spouse and kids. Because as they put it, your children need more than just good food during mealtimes..they need you!

Ingredients:
1/2 kilo chicken wings
1 cup cornstarch
4-5 chilli peppers, chopped finely
1/2 cup sugar
3 Tbsp. ketchup
2 Tbs. calamansi juice
oil for deep frying
salt

Procedure:
1.) Season chicken wings with salt.
2.) Deep fry in hot oil until slightly brown. Drain and set aside.
3.) In a bowl, mix cornstarch, chili peppers, sugar, ketchup, calamansi juice and salt.
4.) Cook this mixture over low heat for 10 minutes until smooth.
5.) Place chicken wings in a shallow pan. Pour chili mixture over chicken.
6.) Bake at 350 degrees Fahrenheit for 30 minutes or until glazed.
7.) Turn wings to glaze evenly.

Mai’s Kitchen Notes:
Source: Christine Lee’s Best Loved Foods for Everyone

Ingredients:
1/4 K ground beef
1/4 tsp chilli powder
1/4 tsp black pepper
1/8 tsp salt
1/8 tsp red pepper
1 clove garlic, finely chopped

Procedure:
1.) Mix all ingredients thoroughly. Shape into 2 patties about 1-cm thick.
2.) Heat a nonstick pan and cook patties for about 6 minutes on each side or until done.

Mai’s Kitchen Notes:
This recipe was taken from Lorenzana’s The 20-Minute Cookbook. As simple as this recipe may sound, I don’t know, perhaps the struggling cook that I am somehow got into me again..thus, with a not so superb dish (personal comment). The next time I’ll be doing this, I will probably add more salt and garlic to get my salty buds satisfied.

Pineapple Meatloaf

Ingredients:
1 can (439 g) Del Monte Fresh Cut Pineapple Tidbits, well drained
1 pc egg
1 pc hard boiled egg, thinly sliced (personal modification)**
1/2 K ground pork
1 pc beef bouillon cue, crumbled
2 pc sliced bread (pan Americano), diced
1/4 cup evaporated milk
1 each medium red and green bell peppers, chopped
1 pc medium onion, chopped

Procedure:
1. Combine half of Del Monte Fresh Cut Pineapple Tidbits with all the other ingredients (except for the hard boiled egg). Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly.

2. Spread the remaining pineapple on the bottom of a 9″ x 5″ pan*, then pour and spread meat mixture. Place the sliced hard boiled egg on top of the meat mixture. Cover with wax paper and steam for 1 hour. Cool slightly then serve with Del Monte Banana or Sweet Blend Ketchup.

Makes 8 servings.

Mai’s Kitchen Notes:
* I used the usual leche flan llanera for steaming since I didn’t have the mentioned pan size/container.

One of the dishes that we ordered for hubby’s birthday celebration at Sentro 1771 Greenbelt last month was Rated GG.

This signature dish of Sentro 1771 consists of Galunggong (Mackarel/Big-Bellied Round Scad) fillets fried in garlic, oil and topped with browned garlic. Priced at Php 230, the husband and I find it too costly for its quality. Nothing really spectacular about the taste.

The husband wished for any chicken dish for dinner that has sauce or any that isn’t dry or fried. So here come my cookbooks to the rescue. But I halted for a while when I encountered the term “Baste“.

Wikipedia defines “Basting is a cooking technique, and usually involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then is periodically coated with the juice or marinade as it cooks.”

This term can often be used around the holiday season when the Thanksgiving turkey comes out. Roast lamb or chicken are often basted with the juices in the pan during cooking, in order to keep the meat moist and for an added flavor. Several liquids may be used for basting meats such as broth, melted butter, pan drippings, or a combination of these ingredients.

Ingredients:
1 can 234 g Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
1/2 Kg pork kasim, cut into chunks
8 cloves garlic, crushed
1/2 cup water
3 Tbsp soy sauce
3 1/2 Tbsp brown sugar
1/8 tsp dried oregano (optional)
2 Tbsp Del Monte Red Cane Vinegar
1 pc laurel leaf
3 Tbsp tausi (salted black beans)
Procedure:
1. Combine pineapple syrup with other ingredients except pineapple chunks. Cover and simmer over low heat for 40 minutes or until pork is tender, then simmer uncovered for about 10 minutes.
2. Add Del Monte Fresh Cut Pineapple Chunks. Allow to simmer for another 5 minutes.

Other Notes:
Make 6 servings

Lusog Note:
Rich in Niacin – promotes normal digestion and healthy skin

Source: Del Monte Kitchenomics Cookbook Volume III

Sorry, no uploaded pic. This is my first ever successful dish hooked from a recipe book. It’s my first achievement and I myself was proud and more than satisfied of the outcome. How I wish I should’ve taken a picture of this.

I really find this Kitchenomics Cookbook fascinating and rookie cook-friendly. It provides pictures of the dishes so more or less, you’ll have a glimpse of how the dish should look like. The steps are complete and are easy to follow. It also includes nutrition notes…perfect for those diet-conscious buffs.

Pina Bistek

If I remember correctly, this is the 3rd main dish I tried. Got it from Del Monte’s Kitchenomics Cookbook Vol. 3. Yummy! the pineapple’s taste blends well with the beef and salty overall taste of the dish.

Inredients:
1/4 kilo beef sirloin, sliced, tapa style
1 large onion, sliced into rings
1-3 Tbsp. soy sauce
1 Tbsp. calamansi juice
1 can (234 g) Del Monte Fresh Cut Pineapple Tidbits, drained (reserve syrup)

Marinade:
8 cloves garlic, crushed
1 Tbsp. soy sauce
1/2 tsp. calamansi juice
1/8 tsp. pepper
1 pineapple syrup

Procedure:
1 Marinate beef for 1 hour. Drain and reserve marinade. Fry in 1/4 cup oil until light brown. Set aside. Retain 2 Tbsp. oil in pan.
2 In the same pan, sauté onion. Add soy sauce, 1/8 tsp. pepper, calamansi juice and marinade. Simmer for 2 minutes. Add beef and DEL MONTE Fresh Cut Pineapple Tidbits. Simmer once. If desired, serve with fried potatoes.

Breaded Pork Chops

Ingredients:
4 pork chops, medium or large
1/2 cup bread crumbs
1 1/2 tsp calamansi juice
1 egg, beaten
oil for frying
salt & pepper to taste

Procedure:
1. Mix calamansi juice, salt and pepper in a bowl.
2. Season pork chops with this mixture and set aside for 30 mins. (This will give the meat enough time to absorb the flavor.)
3. Roll pork in bread crumbs, then moisten with beaten egg and roll again in bread crumbs.
4. Fry over medium heat until golden brown.

Source: Christine Lee’s Best Loved Foods for Everyone