We had a modest "Media Noche" dinner to usher in the New Year. It wasn't as festive as the previous year but we made do. I cooked 4 dishes at my apartment and brought it to the main house.
My niece and nephews were sleepy and the table ended up empty for most of the night. Around a quarter to 12, the noise from the firecrackers intensified and the neighborhood lit up with the flash of fireworks. It lasted for about 30 minutes and quieted down slowly after. I traveled back to my apartment at 2am and aside from the sporadic noise of crackers lit a bit late, everything was back to normal.
Anyway, here's a summary of what I brought over.
I don't really know the exact name of this dish, but we had it often enough when I was growing up. It starts out sort of like stir fried beef and bok-choy (pechay) then ends up more like a stew, hence the "guisado" part of the name.
Whatever it's actually called, its pretty good with rice and fried fish. We don't usually pair it with other meat dishes since it already has beef in it.
As a kid, I was fascinated with the “abuhan” or the dirty kitchen that was common in provincial households. During the yearly fiestas, I would play around the cooking area where they had large fires burning to cook the food. I would sometimes ask for / beg / filch a scrap of meat to roast over the fire. Good times.
I’ve been cooking since I was a teenager and could be trusted with the stove. It was part of our daily chores since my mom was working and someone had to prepare meals when she was away. Cooking rice was the first thing I learned.
Here's a quick and easy way to make "roast" chicken. It isn't really roasted in the traditional sense but we are aiming to get the texture of roast chicken without the use of a large oven. We'll start by poaching our marinated chicken then we will use a humble oven toaster to finish off this tasty dish.
You can actually make grilled chicken or what looks and tastes like grilled chicken if you have a hot enough oven. If you can maintain a specific temperature in the oven, the chicken will become seared and the its interior will cook properly. In our recipe here we won't be able to get the proper temperature to sear the chicken properly (since we are using a simple oven toaster) but we can make the skin a bit crispy.
First off, I'd like to greet everyone a Happy New Year! Its a Dragon Year and they say its the best year to launch new enterprises and projects.
One of the resolutions I have for this year is to update my recipe list again. I didn't really learn any new dishes in the last few months. It was pretty mundane lifestyle until mid December when my mom arrived from overseas. She bought a new oven and we used it to cook a few classic dishes.
We had roast beef and lasagna as our main dishes for our New Year's eve meal. The lasagna was the more work intensive of the two so I will make a longer post for that within the month. I am grateful that there a few other blog worthy events and recipes coming. Creating content isn't as easy once you've ran out of your initial stock of experience and recipes.
Anyway, on to the recipe.
A few weeks ago me and my fiancee went on a 4 day vacation in Puerto Galera, Mindoro. My partner informed me that she would be able to take a few days off around the middle of May. I was hoping there was enough time to setup a trip to Palawan, but budgetary and time constraints limited our options.
We were also a bit reluctant to shell out cash for plane tickets that would cost more than the accommodation, food and the tour combined. I promised her I would be on the lookout for a plane ticket sale which have flights that would fall on May next year.
Cooked this recently. I will add the recipe post once http://www.filipinorecipes.eu/
posts my recipe contribution. This was worth the 7 hours cooking time and the preparation. I was able to pull off my first decent batch of kare kare.
I call it decent because I made it from scratch, without any helper mixes added. The Recipe can be found here : http://www.filipinorecipes.eu/beef-recipes/kare-kare.html