Food Friday

This week's Featured Food Friday player is ...

Ms. Oggi, with her post: Tikoy Turon for Chinese New Year, on her site "I Can Do That!".

This is perfect for this week's Food Friday feature! The Chinese New Year starts today, and 2014 is the Year of the Horse! Tikoy is being sold in most supermarkets these days (actually, a week before!) and I must admit buying at least one is a big temptation. It's a good thing Ms. Oggi has included her recipe in the above post! Click on the above shot to know more!

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Kiong Hee Huat Tsai! I know, that doesn't really even mean Happy New Year; in fact, when translated literally it says "Congratulations and wishing you prosperity!". lol. But I don't really speak Chinese so.... :)

It's another soup post for me today: Carrots and Squash Soup.

Ingredients:

• squash (cut into roughly 1" sizes, then roasted with crushed garlic, olive oil, salt and pepper; then mashed)
• carrot (placed in blender, together with some wan soy/cilantro)
• chicken stock, nutmeg, ginger, garlic, salt and pepper
• cheese (optional)

Procedure:

• Heat the chicken stock, together with some ginger, garlic, nutmeg, salt and pepper. Add the mashed squash. Place everything in the blender if you want it smooth (and you get to eat the ginger and garlic, too)! I placed mine in the blender. :P
• Return to the pot. You may add the cheese at this point and let them melt. Turn off heat, but keep warm.
• In the meantime, skin the carrot, dice and put in clean blender. Add the wan soy/cilantro and a bit of the squash mixture. Then blend till you're satisfied with the consistency.
• Add to the warm squash mixture. Mix. Adjust seasoning.
• Serve warm. Garnish with some wan soy/cilantro leaves. You may add cream, if you want. 
• Dip warm bread. Enjoy!

I seem to be cooking more soups these past few days! Blame it all on the cold weather! I had that soup warm, with some  malunggay pandesal (with garlic-parsley butter) that day. If I had that during lunch/dinner time, I'd most probably partner it off with rice and another dish (fish or chicken, most likely).

Kiong Hee Huat Tsai! 2014, the Year of the (Wood) Horse in the Chinese Calendar, will start today and end on February 18, 2015.  Just random info. :P

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Crocheting

Yes, am trying to re-learn this craft! At a snail's pace, though. Too many distractions. Plus, the technical jargon is kind of frustrating...specially while i read through the patterns. ugh.

Those (above shot) were given to me by my sister. It was given by our aunt ... who thought that my sister was interested in crochet (she wasn't). When my sister found out I wanted to do some crocheting again (i learned while I was in high school - it was part of our practical arts subject; it was ok. i learned how to "read" the pattern effortlessly), she gave me the needles.

Having difficulty looking for some yarns and threads...no craft shop near our house. Hopefully, this weekend I'll get to find some. Including some patterns that I like (current obsession: mason jar cozies). :)

Technology

Music is a language that is really universal. Each culture have their own particular type of music and instruments. Since communication these days between and among nations is almost instantaneous (because of the world wide web), it's no wonder that it's easier to find whatever you need. Like, if you need an affordable m audio midi controller, you can go online and search for it. Or if you want something for your guitar/piano/musical instrument, you just go online and give it a search. What's great about it is that you don't need loads of legwork just to find what you are looking for; just a few button pushes and voila!

Isn't technology great? :)

About Blending

I am getting hooked on blending. Sure, juicing is great, too. It's just that I don't want to "waste" anything, that's why most of the time I blend the veggies/fruits instead of juicing them. Nothing against juicing, mind you. I just like blending. lol.

However, my youngest is really not that fond of blending. Guess that's because I don't add ice. He likes the commercial ones - maybe because it's sweeter (honestly, the sweetness in those drinks make me gag! ugh) and really cooler than the ones that I make here at home. lol. I guess it's all right, as long as we choose carefully where we buy his smoothies. So far, Jamba Juice gets a thumbs-up from me! :)

Kids and Music...and etcetera

These days my teenage son seems to be getting more music-oriented than he ever was. Well, ever since he was younger he likes listening to music, usually the ones from those Japanese anime (cartoons). I must admit, the songs are catchy. These days, though, his musical preference is quite different: I haven no idea what people call it nowadays! LOL. Generation gap, huh? His younger brother wants to know what his "kuya" is listening on his iPod, so he sometimes borrows the other half of the earphones. I jokingly told them that if I want to listen, we'd better get one of those Behringer Amplifiers at musicians friend, and attach it to a loudspeaker so that everyone can hear! lol.

Kids will change. That's what I love about them. They are not that set in their ways. Unlike some adults, huh?! :P

Food Friday

This week's Featured Food Friday player is ...

Manang Kim, with her post "Chopsuey" on her site: @my tabletop.

This is one of my comfort foods! Reminds me so much of my university days (back home my parents never did cook chopsuey that much) and the moments spent eating take-out foods with my roommates. I love the different variations that I have tasted (so far!). Want to know how Manang Kim cooked hers? Then click the above shot!

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Lately I have been seeing loads of corns being sold and that got me thinking: corn soup! So when I chanced upon a vegetable vendor selling white corn (not the "sweet yellow corn" that I usually see in in the supermarkets), I just had to buy some. But what really made me decide to buy the corns was because of it's freshness. It smelled sweet! Well, to me, anyway. My sons couldn't see/smell any difference, lol. So, here's my Corn Soup ...

Ingredients:

• corn kernels (you may use canned, or fresh)
• ground meat (i used pork; as little/more as you like; or you may omit this)
• onions, garlic (all diced)
• ground cumin, salt, pepper
• malunggay leaves (shredded, mostly just for garnish)

Procedure:

• Place meat (if using meat) in pot and brown. Add oil only when needed. Add salt, pepper, diced onions, and garlic. Mix well. **If you do decide to omit the meat, just saute the onion and garlic first before adding in the kernels.
• While the meat is cooking, remove the corn from the cobs, if using fresh corns. (Some corns I decided to just cut in half.). 
• Once you are satisfied with the meat, dump in the corn (except for the whole ones). Mix and let them all get acquainted for a bit; around three minutes.
• Add water. I added only till it covered the corns. Don't forget the whole (actually they are half by now, lol) ones, too! Sprinkle some ground nutmeg. Let boil, then keep simmering until the corns are done to your liking. I think I cooked mine for about ten minutes. Or so.
• Adjust seasoning.
• Garnish with some shredded malunggay leaves before serving. Yummy when eaten warm.

I was excited about cooking this since the corns were really fresh! In fact, I was surprised that it actually tasted sweet! I mean, the white corn that am used to is not that sweet compared to the yellow sweet corn. I think I like this variety better. lol. We had that with buttered bread and my sons asked for seconds! :)

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Food Friday

This week's Featured Food Friday player is ...

Ms. Kriska Marie, with her post Birthday Dinner at DADS World Buffets over at Sweet Nothings.

Looking at that plate filled with mushrooms, shrimps, buttered veggies, squid (and a whle lot more!) is making me drool! Want to know where and how come there are loads of food in Ms. Kriska Marie's plate? Then click on the shot above!

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I haven't been cooking anything that's different the past few days, but have taken to walking home after bringing my kindergarten to school. Not really far, but sometimes I go a much longer route when the mood suits me. That's how I sometimes find out about "new" eats. Like this bakery that sells toasted siopao, along Brgy. Sikatuna (Quezon City). I have heard good raves about their toasted siopao (siopao means steamed buns, which is usually filled with meat), so I got curious and bought some the day I decided to go the longer route. I also bought something from them, which they say is called Tinuktuk.

Toasted Siopao and Spicy Tinuktuk

Their toasted siopao was different from the ones that I had in Mindanao (this was where I first heard of this snack, around ten years ago! lol) since the dough was more dense and the filling had half an egg, together with the meat. It was still quite hot when they gave me my order. I had to admit, it was delicious! Specially while still warm and toasty! :)

The tinuktuk, on the other hand, was inside one of their refrigerators. I wanted to know what it was, and when the lady in the counter told me that it was made from ground meat with shrimps and wrapped in taro leaves, I just knew I had to buy a pack!

I didn't know that it was going to be spicy, since the pack was frozen all over; it was only when I decided to reheat the contents that I noticed the "spicy" written on top. Oh well. No harm done. I LOVE spicy food so it was no big deal! Come to think of it, the tinuktuk wasn't really that spicy. I loved it, and the fact that they used "real" coconut milk (not the powdered ones) to cook the dish made it even tastier. I will definitely buy tinuktuk from them again! Reminds me so much of home! :)

Additional info: Tinuktuk is a dish which originally came from the Bicol area. Here's a quote from a Tinuktuk recipe: "Combine the shrimps/crabs (Do not remove shell!), ginger, onions, garlic in a blender and blend to a fine paste. This is actually how it got its name. All ingredients are placed on a wooden chopping board and chopped with a Sundang or two, with most skilled cooks. Hence, tinoktok. So, in America, you might call it Blinender! LoL!" {source}

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FREE Ebook: Raw Food Recipes

Raw Food Recipes: 89 Delicious, Easy Beginner Raw Food Recipes for Sustained Energy and Optimal Health

Another FREE ebook for those who want to venture into raw food eating. Am still a bit new into this, so I am trying to get all the free info (and recipes) that I could get! :)

Enjoy!

Looking Ahead

It's inevitable: a house will always need some kind of maintenance whatever you do. Sure, it will stay it's ground longer if someone is almost always around, but that doesn't mean you wouldn't be needing repairs every now and then. That's why we always keep some carpentry/electrical/what-nots over under our sink (inside a tackle box). If needing some materials, you can always check the reid website, or any site that's near your area.

Sometimes hubby makes fun of me, teasing me about stacking up on things that we won't be needing yet. lol. I just like to look ahead, you know. Nothing wrong with that. Just don't go overboard (like keeping loads of cement blocks that you don't need at the moment!lol). :P

Food Friday

This week's Featured Food Friday player is ...

Ms. Winnie, with her post "Soft Challahs with Semolina" on her blog: Something Sweet.

Now who wouldn't want to have a piece of that!!! I wish I know how to make my own breads, like Ms. Winnie! I'll get there...eventually. In the meantime, do try to click on the shot if you want to know how that gorgeous bread was made!

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What to do if I have more carrots than the usual? Make it into a soup! This is my Cheesy Carrot Soup (with some burnt pandesals on the side, lol).

Ingredients:

• Carrots (used 4 medium sized carrots, peeled and sliced)
• Celery (as little or as much as you like)
• Cheese (all I had was cheddar, but you can use whatever you want)
• Cream (used half a 250ml pack, but you can add more)
• Ground pork (totally optional)
• garlic, onion, soy sauce, salt, pepper
• nutmeg, cream

some of the ingredients used, and the pureed veggies

Procedure:

• Place the peeled and chopped carrots, together with the celery, in the blender. Add about a cup of water. Blend till you're satisfied. Set aside.
• Brown some meat on a pan, together with some onion and garlic. Season with salt, pepper, and a few dashes of soy sauce.
• Dump the pureed veggies, then mix. Season with nutmeg, salt, and pepper. I added garlic powder at this stage.
• Let simmer for around three minutes, then add the cheese. Once melted, take off the heat then pour in the cream. Mix well and taste. Adjust seasoning until satisfied.
• Delicious served warm with bread (or with rice and another viand).

My youngest doesn't like the taste of celery so much, hence I decided to blend it together with the carrots. Added the cheese to make sure the kids would love it ... and they did! :) Me, I liked it, too (even if am not really a carrot fan). ;P

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New Year Blues

First week of school. Got past that with no mishaps. Well, almost. Tomorow's a Friday so week's almost done.

I wish it was still the holidays. But. I. Know. :P

Just a quick post. Super short. Before I get back to my regular programming. :D

Food Friday

This week's Featured Food Friday player is ...

Mr. Nicholas, with his post: Smoked Salmon and Spinach Salad, on his site, Intelliblog.

This is perfect after all that feasting the past couple of days! If you want to know how Mr. Nicholas made this easy and  nutritious salad, then I suggest you go and click the shot above!

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This week's post is something that I tried making for the first time: Tofu Gising-Gising (which literally means Tofu Wake-Up Wake-Up). LOL. I know, it sounds weird.

Ingredients:

• Tofu (firm preferred, diced/cubed)
• Coconut milk
• Chili (pith and seeds removed to lessen the heat)
• onion and garlic (diced)
• salt, pepper, fish sauce (optional)
• oil for frying

Procedure:

• Fry the tofu, then set aside. Remove excess oil (leave about two tablespoons for sauteeing). Add onion, garlic, and chili. Mix every now and then; don't burn.
• Next add the fried tofu, then dump in the coconut milk.
• Simmer for around five minutes then adjust the seasoning.
• Remove from fire once satisfied.
• Yummy when eaten warm.

It was a bit spicy, but really manageable since I took out all the pith and seeds. Ok, a few were stubborn. :P I liked it! There are different variations... some use meat (usually pork or chicken) instead of tofu. We had tofu to spare, so we used that. :)

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