December 11, 2008
One of my children’s favorite meal is fried daing a bangus. This is a tasty dish can goes ver well with other sauted vegetable dishes. While in the market, I ask the fish vendor or monger to cut the fish lengthwise, thereby making cleaning easier.
Here is my recipe for the marinade:
For 2 kgs of bangus:
10 cloves of garlic, mashed
2 c. soy sauce (light soy sauce)
1 c. vinegar
Lay the fish in a container and pour the marinade over.
The fish will stay good in the fridge for 2 weeks or more.
November 3, 2008
Ingredients:
1 whole chicken
1 stalk lemon grass
3 cloves garlic
2 stalks onion leaves
salt and pepper to taste
olive oil or canola oil
-Pre-heat the oven to 350.
-Clean and wash the chicken. Drain and make sure it is dry. Rub the inner cavity of the chicken with some salt and a little vetsin.
-The secret as they say is in the lemon grass or tanglad. Thoroughly clean the tanglad. Chop off the roots and fold the tanglad stalk in 3 and tie it in a knot and tightly tuck it inside the chicken’s cavity. Before doing so, pound the small white part of the lemon grass to release the fragrance and flavor. Also fold the onion leaves and tuck it along the lemon grass with the cloves of garlic.
-Drizzle some olive oil or canola oil and rub salt and pepper on the skin of the chicken.
-Lay the chicken on a pan lined with aluminum foil and cover the chicken loosely with foil.
-Into the oven and leave it for 20 minutes. After 20 minutes, remove the foil and put the oven to broil and leave the chicken to brown a little. This might take as short as 8 minutes or 10 to 15 minutes. Depending on your taste.
-When done, let the chicken rest and drip.
- Remove the drippings and prepare to make your gravy.
Yummy Gravy (to rival Jollibee- according to my daughter)
drippings
flour
tad of butter
salt to taste
-heat the pan with the drippings in low flame. Add a little water (much better if you have some broth) and scrape the bottom of the pan.
-add the flour and stir quickly and observe as the gravy thickens. To test the consistency of gravy, dip a spoon in the thickened sauce. If the gravy coats the back of your spoon, then it is perfect!
-serve the chicken with gravy with heaps of white rice!
Enjoy!
July 1, 2008
One of the advantages of living in the countryside is the abundance of local ingredients. Not to mention that the prices are a far cry from the prices in the markets in the urban area. Perhaps I am even luckier having an aunt who grows organic vegetables in her vast gardens and selling and sometimes giving them to people like me who sadly have no space for anything to plant.
One of the things in abundance here is vegetables like lady fingers (okra), eggplants, squash, potatoes, tomatoes and tons of leafy vegetables (talk about those local alugbati, kangkong, and spring onions.
I am a fast cook. Because I have 4 children waiting on the table, preparation and cooking of food had to be quick. Most of the food I prepare can be prepared less than 20 minutes. I like to braise, stew and stir fry vegetables and pork. Pork and chicken are the main meat in my fridge so expect alot of stirfrying from this blog.
Since my daugther needed to carry lunch to school, expect easily prepared meals for growing children from me too.
June 26, 2008
Welcome to WordPress.com. This is your first post. Edit or delete it and start blogging!
