tag:blogger.com,1999:blog-67190048567909762512024-02-19T03:05:20.091-08:00mamus kitchen diariesmamus kitchen diarieshttp://www.blogger.com/profile/14972758520338811746noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6719004856790976251.post-10350912397029039292010-03-09T18:38:00.000-08:002010-03-09T18:59:40.278-08:00ADOBO # 3 MY MAMAs ADOBO<div style="text-align: center;">
<br /></div><span style="color: rgb(204, 51, 204); font-weight: bold;"></span><div style="text-align: center;"><blockquote><span style="color: rgb(204, 51, 204); font-weight: bold;">Last but not the least, my mamas chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_0">adobo</span>!</span>
<br /><span style="font-weight: bold; color: rgb(204, 51, 204);">I haven’t seen my mom in the last six years and as I ponder on her cooking this simple chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_1">adobo</span> recipe always tops the list.</span></blockquote></div><span style="font-weight: bold; color: rgb(204, 51, 204);"></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3YbwefB-cKNvRhgG3wovaYynAUPAeHYrJaVKqIpgrp4ZGAVtDrgaPTc2toshgkbzfKYlQ1LAkOWUJBWRMMWcssgzdeh8uiEUcSC3PUXmdYJBYhyphenhyphenozjytja-L_WcThhUIDzk-CpxMpC4/s1600-h/IMG_0821.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3YbwefB-cKNvRhgG3wovaYynAUPAeHYrJaVKqIpgrp4ZGAVtDrgaPTc2toshgkbzfKYlQ1LAkOWUJBWRMMWcssgzdeh8uiEUcSC3PUXmdYJBYhyphenhyphenozjytja-L_WcThhUIDzk-CpxMpC4/s320/IMG_0821.JPG" alt="" id="BLOGGER_PHOTO_ID_5446830261802921634" border="0" /></a></div><div style="text-align: justify;font-family:verdana;"><span style="font-size:100%;">Since my husbands <span class="blsp-spelling-error" id="SPELLING_ERROR_2">yaya</span> is the one cooking our everyday meals, chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_3">adobo</span> is not one of her regular dishes so its always a treat if I get to eat it.
<br />
<br />It’s the ratatouille effect. Every time I take a bite I go into trance and remember me in our tiny dining room, watching my mom experiment in the kitchen then she hands me a hot plate filled with this chicken and sauce that I pour over the hot rice and just eat away.
<br />
<br />It was such a simple and happy memory which I wished I could go back to every now and then. But hey I was able to inherit her cooking skills and every time I get mama sick I can just whip up her food. Its not the same but it sure does make me happy. I miss you ma!!
<br /></span></div>
<br />In this recipe I added turmeric but her original recipe <span class="blsp-spelling-error" id="SPELLING_ERROR_4">doesn</span>’t have any!
<br />
<br /><span style="color: rgb(255, 0, 0); font-weight: bold;font-size:130%;" >ingredients:</span>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5COEM%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">1k chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_5">adobo</span> cut </p> <p class="MsoNormal">1tbsp peppercorn </p> <p class="MsoNormal">1/4 c vinegar </p> <p class="MsoNormal">¼ tsp<span style=""> </span>salt </p> <p class="MsoNormal">1 ½ c water </p> <p class="MsoNormal">3-4 bay leaves</p> <p class="MsoNormal">3 heads garlic chopped </p> <p class="MsoNormal"><o:p>1 c soy sauce
<br /></o:p></p><p class="MsoNormal"><o:p>1/2 c sugar</o:p></p><p class="MsoNormal"><o:p>1 tsp. turmeric
<br /></o:p></p><p class="MsoNormal"><o:p>1-2 tbsp oil
<br /></o:p></p><p class="MsoNormal">
<br /><o:p></o:p></p><p class="MsoNormal"><o:p><span style="font-weight: bold;font-size:130%;" ><span style="color: rgb(255, 0, 0);">procedure:</span></span>
<br /></o:p></p><ul><li><o:p>in a bowl ,season chicken pieces with salt and pepper and marinate 1/4 of the soy sauce and garlic. marinate for at least 30 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">mins</span>.</o:p></li><li><o:p>in a pan over medium heat with 1 T oil, fry chicken pieces until golden brown.</o:p></li><li><o:p>when pieces are brown pour water and soy sauce and the rest of the marinade and other ingredients into the pan and cover, bring to boil then simmer and lower the heat
<br /></o:p></li><li><o:p>add the sugar slowly every 5-10 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mins</span> and stir. check on the chicken and add water if it reduces too much to avoid burning the sugar.
<br /></o:p></li><li><o:p>when the sauce is syrupy and the chicken is tender, your <span class="blsp-spelling-error" id="SPELLING_ERROR_8">adobo</span> is ready to be served! <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Appetit</span>!
<br /></o:p></li></ul><p class="MsoNormal"><o:p>
<br /></o:p></p><p class="MsoNormal"><o:p>
<br /></o:p></p><p class="MsoNormal"><o:p>
<br /></o:p></p>
<br />mamus kitchen diarieshttp://www.blogger.com/profile/14972758520338811746noreply@blogger.com7tag:blogger.com,1999:blog-6719004856790976251.post-42029333946322999722010-03-01T18:21:00.000-08:002010-03-01T18:50:26.750-08:00ADOBO #2 YAYAS ADOBO
<br /><span style="font-family:arial;">sorry guys it took me a while get back with the version 2 of the adobo mania. my kitchen was in chaos last week, and i wasnt able to set time for yayas adobo..... but today i promise version 2 and three will be posted this week....for sure!!!</span>
<br />
<br /><blockquote style="color: rgb(0, 204, 204);font-family:trebuchet ms;"><div style="text-align: justify;"><blockquote><span style="font-size:130%;">when i got married, i lived in my inlaws house for a year</span><span style="font-size:130%;"> before we moved to another city and into our new home. One of our favorite dishes in my husbands house was yayas "sticky and gooey pork adobo". </span></blockquote><span style="font-size:130%;">Even if i knew how to cook i didn't even bother to ask how she does her adobo, for the simple reason that every time they visited us in the province , we ask her to make us her adobo version, and it just brings back memories of living in cebu, it was comfort food to us and it was a treat that i knew if i did it myself the comforting feeling we get when we taste it </span><span style="font-size:130%;">will be gone...... but seven years later we moved back to cebu. Since she can cook us the adobo all the time then i guess its time to learn how she does </span><span style="font-size:130%;">it, luckily i got a bulls eye the first time i tried it!</span>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5COEM%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--></div><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> </blockquote><p class="MsoNormal">
<br /></p><p class="MsoNormal">
<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UEVW184b1YuxZ6NWXCKGDq4r9ko11I0NIqScCuD-1K7nSvq6xrgCjUdLQPh6bgSnOBngewJzAUdIR5AbrWiDZeVbpb3HX9Nx5ZI1zGRNDv2rutZgxpcpigTvHfC_9v0TN0dI3EVkvOU/s1600-h/IMG_0819.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UEVW184b1YuxZ6NWXCKGDq4r9ko11I0NIqScCuD-1K7nSvq6xrgCjUdLQPh6bgSnOBngewJzAUdIR5AbrWiDZeVbpb3HX9Nx5ZI1zGRNDv2rutZgxpcpigTvHfC_9v0TN0dI3EVkvOU/s320/IMG_0819.JPG" alt="" id="BLOGGER_PHOTO_ID_5443863017786532338" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UznsJFrD-TgynTSWEsxD21ZiukfeOqMbTcado4iEKdSSLFVwwwObrHCmyXm1nIM18PCL3PORLLgR0kSOIWzx0H48ERx4HUktEnBPKFfqXkUm4oJNxpKcg6YofoY7GDxTXJ9dhmK7uss/s1600-h/IMG_0792.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UznsJFrD-TgynTSWEsxD21ZiukfeOqMbTcado4iEKdSSLFVwwwObrHCmyXm1nIM18PCL3PORLLgR0kSOIWzx0H48ERx4HUktEnBPKFfqXkUm4oJNxpKcg6YofoY7GDxTXJ9dhmK7uss/s320/IMG_0792.JPG" alt="" id="BLOGGER_PHOTO_ID_5443863008000887058" border="0" /></a></p><p class="MsoNormal">
<br /></p><p class="MsoNormal">
<br /></p><p class="MsoNormal">
<br /></p><p class="MsoNormal"><span style="color: rgb(255, 0, 0); font-weight: bold;font-size:130%;" >ADOBO version # 2</span></p><p class="MsoNormal">
<br /></p><p class="MsoNormal">ingredients:
<br /></p><p class="MsoNormal">
<br /></p><p class="MsoNormal">1k pork liempo / belly – cut into cubes </p> <p class="MsoNormal">1tbsp peppercorn </p> <p class="MsoNormal">1/8 c vinegar </p> <p class="MsoNormal">¼ tsp<span style=""> </span>salt </p> <p class="MsoNormal">2 c water </p> <p class="MsoNormal">3-4 bay leaves</p> <p class="MsoNormal">1 head garlic chopped
<br /></p> 1 C soy sauce
<br />1/2-2/3 c sugar
<br />
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5COEM%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <ul style="text-align: justify;"><li><span style=""> </span><span style=";font-family:georgia;font-size:100%;" >In a bowl, put pork. season with salt and pepper and massage meat.
<br /></span></li><li style="font-family:georgia;"><span style="font-size:100%;">in a pan heat 1 t of oil just to coat the pan , place the pork and fry till brown but not overcooked. </span></li><li style="font-family:georgia;"><span style="font-size:100%;">add garlic when meat is a little brown and saute.</span></li><li style="font-family:georgia;"><span style="font-size:100%;">add water, soy sauce and bay leaf and let boil , turning down the fire to low.</span></li><li style="font-family:georgia;"><span style="font-size:100%;">Boil for at least 30 mins and add half of the sugar then mix. continue to boil.</span></li><li style="font-family:georgia;"><span style="font-size:100%;">check as the liquid reduces and stir meat, add the sugar every 10-15 mins while continuing to boil the pork. </span></li><li style="font-family:georgia;"><span style="font-size:100%;">continue to boil until liquid is reduced to half or even less. </span></li><li style="font-family:georgia;"><span style="font-size:100%;">adobo will become soft with a sticky sauce. reduce to desired consistency.</span></li><li style="font-family:georgia;"><span style="font-size:100%;">add more liquid if you want more sauce or add soy sauce and sugar if you want thicker brown sauce. </span></li></ul>
<br />serve over hot steaming rice!!!
<br />
<br />that's one helluva meal!!!
<br />mamus kitchen diarieshttp://www.blogger.com/profile/14972758520338811746noreply@blogger.com0tag:blogger.com,1999:blog-6719004856790976251.post-33505258574537366852010-02-23T03:56:00.000-08:002010-02-23T04:31:01.365-08:00ADOBO WEEK<div style="text-align: center; color: rgb(204, 51, 204);"><span style="font-weight: bold; color: rgb(51, 51, 255);font-family:times new roman;font-size:180%;" >Adobo</span><br /></div><br />Adobo? Who in the Phillipines don’t know what adobo is???<br /><br /><div style="text-align: justify;"> I have a confession to make….. although I know how to cook , bake and create a variety of dishes mostly influence by the foreign cuisine, my weakness is cooking my own Filipino Food. Yes im guilty but more embarrassed of the fact that I don’t even know how to cook our very own specialties.<br /><br /> So this week I want to start with making adobo.<br />3 kinds of adobo, in which I have learn to like and crave for at times, for different reasons and of course each one has its own story to tell.<br /></div><br /><span style="color: rgb(51, 51, 255);font-family:courier new;" >A little history of adobo before I begin</span> <div style="text-align: justify;"><span style="font-family:trebuchet ms;">Adobo is a dish usually prepared with pork or chicken and served with rice.</span> <span style="font-family:trebuchet ms;">In the Philippines adobo varies from nation to nation. There’s manila style adobo, cebu style adobo, ilo-ilo adobo and even varies from family to family. </span> <span style="font-family:trebuchet ms;">In Spanish ADOBO means sauce or seasoning or marinade used in Latin American and southwest U.S. style cooking. It is also a style of cooking used in Filipino cuisine. They all have the same name but come from different cultural roots. </span> <span style="font-family:trebuchet ms;">in Filipino cuisine, adobo refers to a </span><span style="font-family:trebuchet ms;">common cooking process that is native to the Philippines. In the late 1500s when the Spanish took administration over the Philippines through Mexico City, they found a native style of cooking process that involved stewing the food in vinegar. The method was described and referred </span><span style="font-family:trebuchet ms;">as “adobo”. Dishes prepared in this manner came to be known by this name as well.<br /><br /></span></div><br /><span style="font-size:180%;"><span style="color: rgb(255, 0, 0);">Adobo #1 “the kinapusan ADOBO”</span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohoedMJj5PREuMBD4E8pB4FUAiXxKOvbF494XhZ6MwRrhmxb-DoojK7JKnatHfssnW0mMQDizGHdHyu5IXkecHNXT0ylmbiEzEu6wrlcoZkHjh4ZzJ7buBAiGvpU1uxlIegnDoyxRAmo/s1600-h/IMG_0780.JPG"><img style="cursor: pointer; width: 282px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohoedMJj5PREuMBD4E8pB4FUAiXxKOvbF494XhZ6MwRrhmxb-DoojK7JKnatHfssnW0mMQDizGHdHyu5IXkecHNXT0ylmbiEzEu6wrlcoZkHjh4ZzJ7buBAiGvpU1uxlIegnDoyxRAmo/s320/IMG_0780.JPG" alt="" id="BLOGGER_PHOTO_ID_5441412013849401202" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaMl7bfh9DuqqZhR_hmjlxQgrJ1sqfTFiEN_mUWTYSI9As2vbbY7Uh_nec-byQSbFt4OzFcr0Ko_rFswNlP6xjua85zm4yMenYTmlAXK0TFwiWDCIbNgbhO6yhAAhSFgW2zTz_HROIR4/s1600-h/IMG_0784.JPG"><img style="cursor: pointer; width: 278px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaMl7bfh9DuqqZhR_hmjlxQgrJ1sqfTFiEN_mUWTYSI9As2vbbY7Uh_nec-byQSbFt4OzFcr0Ko_rFswNlP6xjua85zm4yMenYTmlAXK0TFwiWDCIbNgbhO6yhAAhSFgW2zTz_HROIR4/s320/IMG_0784.JPG" alt="" id="BLOGGER_PHOTO_ID_5441412023234470306" border="0" /></a><div style="text-align: justify;"><blockquote><span style="font-family:lucida grande;">This version i</span><span style="font-family:lucida grande;">s inspired by my sister in-law</span><span style="font-family:lucida grande;">, whom she learned from her sister from manila. She said this is how they cooked it in manila or somewhere in manila (correct me if I'm wrong please). Nevertheless it has been something my husband keeps on asking me to make and follow. It has this taste like we Cebuanos are familiar with the “kinapusan” in English it literally means deflate . To deflate the FAT….yummy</span><span style="font-family:lucida grande;">!! cook until the fat is deflated. So can you picture how this dish will turn out??? </span> <span style="font-family:lucida grande;">Here it is.</span></blockquote></div><br /><br /><span style="color: rgb(255, 0, 0);">Ingredients:</span><br />1k pork liempo / belly – cut into cubes<br />1tbsp peppercorn<br />1C vinegar<br />¼ tsp salt<br />1 ½ c water<br />3-4 bay leaves<br />3 heads garlic chopped<br /><br /><ul><li>In a pan, put the meat and the rest of the ingredients together except one head of garlic and cover. Bring to boil.</li><li>Turn down the fire then continue to cook for an hour till the meat is tender. If the water evaporates before the hour is up, add some vinegar.</li><li>After an hour, check and take the scum away , turn up the fire and let the pork cook until most of the liquid evaporates. Stir the meat from time to time to prevent it from sticking to the pan. (beware of the oil splashes, which I so so so hated when I was doing this, it practically splashed into the corner of my eye uuurgh! )</li><li>Use the cover of the pan as a shield if ever the fats begin to pop and splash in your face.</li><li>Continue to cook until the meat is frying in its own fat, yummo!!</li><li>When the meat is all golden and the pork fat is 3 times smaller than it used to be then you are ready to serve up your sticky and yummy adobo with rice…..</li><li>Oh after scooping your meat to a dish, fry the remaining garlic till golden and sprinkle it over the adobo!!! Yum yum yummo!!!! Enjoy….i know my husband did!!!</li></ul><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;"><span style="color: rgb(204, 51, 204);">Day one down for the week long adobo marathon!!</span><br /><span style="color: rgb(204, 51, 204);">Next stop YAYAS adobo!!<br /><br /></span></span></div>mamus kitchen diarieshttp://www.blogger.com/profile/14972758520338811746noreply@blogger.com3tag:blogger.com,1999:blog-6719004856790976251.post-16303635213389226052010-02-18T22:20:00.000-08:002010-02-18T22:31:58.866-08:00PATATIM<div style="text-align: justify;"><span style="font-family: verdana;font-size:100%;" ><span style="font-size:180%;"><span style="color: rgb(51, 102, 255);"> </span></span></span><blockquote><span style="font-family: verdana;font-size:100%;" ><span style="font-size:180%;"><span style="color: rgb(51, 102, 255);">W</span></span>hen I was growing up, every Sunday when our family (mother side) was not a barrio yet, my grandmother would always treat us al</span><span style="font-family: verdana;font-size:100%;" >l to lunch or just have a simple get together at her house. One of her favorite cuisine if not her favorite was Chinese food. </span></blockquote><span style="font-family: verdana;font-size:100%;" ><br /> And with this she also had her favorite restaurant to get this from. The Majestic, when it was still located in the movie building in the uptown area and when our city didn’t have much restaurants to choose from, but in fairness this was one of the best if not the best Chinese restaurant in o</span><span style="font-family: verdana;font-size:100%;" >ur place and still is at present hence the expansion and the branching out. </span><br /><br /><span style="font-family: verdana;font-size:100%;" > Going back to my childhood memories, one of the dishes that my grandmother would always order every time was this dish called “PATATIM”. At first I couldn’t understand what it was. It looked like a big chunk of jelly with tiny florets of vegetables that I don’t even bother to taste, as I happily stick with my good ‘ol friend LUMPIA SHANGHAI! But as I grew old</span><span style="font-family: verdana;font-size:100%;" >er and as I notice how my mom , my dad, my aunties would eat this dish with feelings as if it was super good, it wasn’t long enough that I had to feed into my curiosity and try it myself. To my surprise it was very tasty and I kept coming back for more. But it’s been a decade or more since those days, and lately as I reminisce I catch myself craving for that old taste of patatim. </span><br /><br /><span style="font-family: verdana; font-style: italic;font-size:100%;" >So today I try to bring back those days by replicating a “PATATIM” recipe I found and making it my own. </span></div><br /><div style="text-align: center;"><span style="color: rgb(255, 102, 102);font-size:130%;" ><span style="font-weight: bold;">Patatim </span></span><br /><br /><span style="font-weight: bold;">Ingredients </span><br /><br />1 pc Pata or pork legs<br />3 pcs star anise<br />2 tbsp oyster sauce<br />3 tbsp sugar<br />1 tbsp beef cubes<br />1 tbsp brandy<br />1 tbsp Chinese cooking wine<br />Peppercorn<br />1 pc carrot<br />½ can button mushrooms<br />5 pcs quail eggs / 3 regular eggs boiled and peeled<br />2 tbsp cornstarch<br />4 c water<br />Sesame oil<br />1 head garlic finely chopped<br /></div><br /><span style="font-size:130%;"><span style="font-weight: bold;">Procedure: </span></span><br /><br />• Boil pata together with the next 7 ingredients and 3 c water for about 1 ½ hours turning the pata halfway so all the meat can absorb the sauce .<br /><br />• In another saucepan place the oil and sauté garlic, carrots and mushrooms.get ½ cup liquid from the boiling pata. Reduce till half. Set aside.<br /><br />• Dilute cornstarch in remaining 1 c water.<br /><br />• When the pata is tender and cooked through add the boiled and peeled eggs wait 10 mins so the eggs will absorb sauce , mix cornstarch mixture and bring to a boil.<br /><br />• Transfer cooked pata to a clean plate and top with the sautéed vegetables. Serve hot!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_0PwHISnaisZ8UFsJdYTlfXnlsMvsep3DVYUhTq2xtnsyqdex3mA89cAgJt39RAlet92KZrM5r7E_X4ZzcscC4h0RiRZjb3_7n41TouxG3ja4E6LR5T0c6WauECZm7djJO8RGZyjSxQ/s1600-h/IMG_0762.JPG"><img style="cursor: pointer; width: 282px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_0PwHISnaisZ8UFsJdYTlfXnlsMvsep3DVYUhTq2xtnsyqdex3mA89cAgJt39RAlet92KZrM5r7E_X4ZzcscC4h0RiRZjb3_7n41TouxG3ja4E6LR5T0c6WauECZm7djJO8RGZyjSxQ/s320/IMG_0762.JPG" alt="" id="BLOGGER_PHOTO_ID_5439837302758637330" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72IAoEJAThbmEkW44uJiKI872y8WcYCdQjiY2pfhNgFeOqVl-bOpYraDEIToA7gpBWGR8nUpY-jE_zfKIWgYDTOY9acUgevIlHhZy9-5S6nBVH2je9yxfPVH7fBFEZYxCEqAL4-Qx48k/s1600-h/IMG_0777.JPG"><img style="cursor: pointer; width: 286px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72IAoEJAThbmEkW44uJiKI872y8WcYCdQjiY2pfhNgFeOqVl-bOpYraDEIToA7gpBWGR8nUpY-jE_zfKIWgYDTOY9acUgevIlHhZy9-5S6nBVH2je9yxfPVH7fBFEZYxCEqAL4-Qx48k/s320/IMG_0777.JPG" alt="" id="BLOGGER_PHOTO_ID_5439837313563864258" border="0" /></a><div style="text-align: justify;"><span style="font-family:trebuchet ms;"><br /> My patatim dish turned out good!! Not exactly the way it tasted when I was growing up but close and I think better. More meat and less jelly fat!! If you wish to make jelly like extend cooking time for another hour and add more water about a cup. </span><br /><span style="font-family:trebuchet ms;"><br /> Hope you’ll enjoy it as much as I did. </span> <span style="font-family:trebuchet ms;"><br /><br /> Leftover meat is good to shred and cook with remaining sauce and stuffed inside a pandesal…..now that will make a good afternoon snack!!!</span> </div>mamus kitchen diarieshttp://www.blogger.com/profile/14972758520338811746noreply@blogger.com0tag:blogger.com,1999:blog-6719004856790976251.post-78152253704008119862010-02-15T22:36:00.000-08:002010-02-19T18:19:51.742-08:00LIVER PATE! GI ATAY!!! (cebuano term for liver is atay)<span style="font-family:trebuchet ms;">Growing up I was very partial on eating liver (chicken liver I mean) …..it was eeeew for me. The taste just wasn’t appealing and I think the thought of eating an organ just made it worst! But as I grew up I became more aware of different taste and more adventurous when it comes to food. Chicken Liver was one of the food that I surprisingly enjoyed, from being barbecued , nghoiong , fried,battered, adobo and turned into pate I cer</span><span style="font-family:trebuchet ms;">tainly liked how it taste….i guess not all would like or appreciate liver like I do now, but its certainly worth a try. Foi Gras for one (duck/goose liver) is one of my favorite delicacies.</span>
<br />
<br />
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5COEM%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><link rel="Edit-Time-Data" href="file:///C:%5CDOCUME%7E1%5COEM%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_editdata.mso"><!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><span style=";font-family:";font-size:12pt;" ><!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" spt="75" preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:formulas> <v:path extrusionok="f" gradientshapeok="t" connecttype="rect"> <o:lock ext="edit" aspectratio="t"> </v:shapetype><v:shape id="_x0000_i1025" type="#_x0000_t75" style="'width:153pt;"> <v:imagedata src="file:///C:\DOCUME~1\OEM\LOCALS~1\Temp\msohtml1\01\clip_image001.png" title=""> </v:shape><![endif]--><!--[if !vml]--><!--[endif]--></span>
<br />
<br /><span style="font-family:times new roman;">Foie gras with mustard seeds and spring onions in duck jus</span>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5COEM%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><link rel="Edit-Time-Data" href="file:///C:%5CDOCUME%7E1%5COEM%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_editdata.mso"><!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7_LFFYLJJ5stYlYiIyCMzoeWK17wQ8_Jir8FjElpmx74_yC3rhJ3iJTydruwvIxMPEg7mlOgGbOPuYm_9nP2Wza0WTQhjVoY9ao1Z-DwrP-COO3B-IWuNdpeu3RM2emFobPL2s7V7IU/s1600-h/204px-Foie_gras_en_cocotte.jpg"><img style="cursor: pointer; width: 204px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7_LFFYLJJ5stYlYiIyCMzoeWK17wQ8_Jir8FjElpmx74_yC3rhJ3iJTydruwvIxMPEg7mlOgGbOPuYm_9nP2Wza0WTQhjVoY9ao1Z-DwrP-COO3B-IWuNdpeu3RM2emFobPL2s7V7IU/s320/204px-Foie_gras_en_cocotte.jpg" alt="" id="BLOGGER_PHOTO_ID_5438730729712420274" border="0" /></a>
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1lUbrnVcRJcbAHpJRrAdcJnOoQTkhuBS0LtylarB_tIf51GCsCXgc7oR6Z3hhZNEuXzAJPddyhBAbeaWuQXOU0tdxPqBbapfKKDD8xZsntq_wMwDDT3pJUUsxCPJERMDgWN5J0YoUko/s1600-h/204px-Foie_gras_DSC00180.jpg"><img style="cursor: pointer; width: 204px; height: 84px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1lUbrnVcRJcbAHpJRrAdcJnOoQTkhuBS0LtylarB_tIf51GCsCXgc7oR6Z3hhZNEuXzAJPddyhBAbeaWuQXOU0tdxPqBbapfKKDD8xZsntq_wMwDDT3pJUUsxCPJERMDgWN5J0YoUko/s320/204px-Foie_gras_DSC00180.jpg" alt="" id="BLOGGER_PHOTO_ID_5438730735354305698" border="0" /></a>
<br /><span style="font-family:times new roman;">An entire foie gras (</span><span style="font-family:times new roman;">partly prepared for a terrine).</span>
<br /><span style="font-family:times new roman;">
<br />Foie gras (pronounced /fwɑːˈɡrɑː/ in English; French for "fat liver") is a food product made of the liver of a duck or goose that </span><span style="font-family:times new roman;">has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law,[1] though outside of France it is occasionally produced using natural feeding. Pâté de foie gras was formerly known as "Strasbourg pie" in English due to that city being a major producer of this food product.[2]</span>
<br /><span style="font-family:times new roman;">Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."[3]</span>
<br /><span style="font-family:times new roman;">The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.[4] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.[5]</span>
<br /><span style="font-family:times new roman;">Gavage-based foie gras production is controversial, due to the force feeding procedure and the possible health consequences of an enlarged liver that could be faced by the duck or goose. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras.</span>
<br />
<br />
<br />
<br /><span style="font-style: italic;font-family:times new roman;font-size:130%;" >So that’s the history behind foie gras! Pate de foie gras is most popular in foreign countries and very expensive to make. So here's a chicken liver pate recipe I hope you guys will enjoy! I know my friend Georgia and hubby Eddie will! So here guys, enjoy and happy pate making!</span>
<br />
<br />
<br /><span style="color: rgb(255, 0, 0);font-size:130%;" ><span style="font-weight: bold;font-family:times new roman;" >
<br /></span></span><div style="text-align: center;"><span style="color: rgb(255, 0, 0);font-size:130%;" ><span style="font-weight: bold;font-family:times new roman;" >Chicken Liver Pate </span></span>
<br /><span style="font-family:times new roman;">Ingredients: </span>
<br /><span style="font-family:times new roman;">250 g chicken liver </span>
<br /><span style="font-family:times new roman;">¼ c fresh milk </span>
<br /><span style="font-family:times new roman;">2 tbsp. butter</span>
<br /><span style="font-family:times new roman;">2 tsp chopped garlic</span>
<br /><span style="font-family:times new roman;">½ pc white onion –chopped </span>
<br /><span style="font-family:times new roman;">50 ml brandy (fundador/ gran matador)</span>
<br /><span style="font-family:times new roman;">¾ C butter or 168.75g butter (good kind) softened and cut into cubes</span>
<br /><span style="font-family:times new roman;">¼ c. butter melted for covering </span>
<br /><span style="font-family:times new roman;">1 t truffle oil ( optional) for truffled liver pate</span>
<br /><span style="font-family:times new roman;">S&P to taste </span>
<br />
<br /><span style="color: rgb(255, 0, 0);font-size:130%;" ><span style="font-family:times new roman;">For garnish : any of the ff: </span></span>
<br /><span style="font-family:times new roman;">Candied walnuts</span>
<br /><span style="font-family:times new roman;">Dried apricots</span>
<br /><span style="font-family:times new roman;">Raisins macerated in sugar syrup</span>
<br /><span style="font-family:times new roman;">Cranberry jam </span>
<br /><span style="font-family:times new roman;">Dried cranberries</span>
<br />
<br /><span style="color: rgb(255, 0, 0);font-size:130%;" ><span style="font-family:times new roman;">Dippers:</span></span>
<br /><span style="font-family:times new roman;">Crackers</span>
<br /><span style="font-family:times new roman;">Melba toast </span>
<br /><span style="font-family:times new roman;">Toasted French bread </span>
<br />
<br /><span style="color: rgb(255, 0, 0);font-size:130%;" ><span style="font-family:times new roman;">Procedure:</span></span>
<br /><span style="font-family:times new roman;">• Clean livers very well and soak in milk for 30-40 mins. Set aside in the refrigerator.</span>
<br /><span style="font-family:times new roman;">• In a saucepan sauté garlic in butter till brown, add onions and cook for another 5 mins. </span>
<br /><span style="font-family:times new roman;">• Strain the livers and add to the pan of garlic and onions. Cook for another 10 mins or until liver turn brown but do not overcook since we want the pate to look pinkish. </span>
<br />
<br /><span style="font-family:times new roman;">• Add brandy and flambé; just be careful when adding the brandy coz the fire might burn your eyebrows ;-) </span>
<br /><span style="font-family:times new roman;">• Reduce till syrupy. let it cool.</span>
<br />
<br /><span style="font-family:times new roman;">• In a food processor, puree chicken liver mixture and add softened butter slowly, add truffle oil (optional) season with salt and pepper. Pour into container cool 15 mins. </span>
<br /><span style="font-family:times new roman;">• Cover pate with melted butter and cool in refrigerator until ready to serve. </span>
<br />
<br /><span style="font-family:times new roman;">• Serve with chosen garnish and dippers! Enjoy the pate!</span>
<br /></div>
<br />mamus kitchen diarieshttp://www.blogger.com/profile/14972758520338811746noreply@blogger.com3tag:blogger.com,1999:blog-6719004856790976251.post-70248197652860072172010-02-08T19:33:00.000-08:002010-02-09T17:58:49.577-08:00japanese dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCq_TqosIMUWEn9-KDsDDx7_8zjKVr9ctIw00bbiXGshLSSkeyeSQprFQXD31XCIYiF3UiFc_2hnJe_qFQkuH2C2Y_ThYWkcqa_aoFmxTEABbKb-6TeMrDdFpEHqqw_lIkcILAQiAlTQ/s1600-h/spread+4.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 229px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCq_TqosIMUWEn9-KDsDDx7_8zjKVr9ctIw00bbiXGshLSSkeyeSQprFQXD31XCIYiF3UiFc_2hnJe_qFQkuH2C2Y_ThYWkcqa_aoFmxTEABbKb-6TeMrDdFpEHqqw_lIkcILAQiAlTQ/s320/spread+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5436082140911936386" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi02SnSXMf4qQ9VVKVHglzJWKWRzP4L4xkATrGndsKcIk41hVUYPs8jzJxy9eNYYO6skTxyASIVUPhjg5H9wzFtsMOtHbRqfwmq5Vio0kZFToKA7xdEIHIRBglFRYzBZBhxBQQIaSBNM0/s1600-h/ramen+5.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi02SnSXMf4qQ9VVKVHglzJWKWRzP4L4xkATrGndsKcIk41hVUYPs8jzJxy9eNYYO6skTxyASIVUPhjg5H9wzFtsMOtHbRqfwmq5Vio0kZFToKA7xdEIHIRBglFRYzBZBhxBQQIaSBNM0/s320/ramen+5.jpg" alt="" id="BLOGGER_PHOTO_ID_5436082133781878002" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-EEx0ZQMLtA2rONI0fdvWDHTSZY5B0Tw8XhkJe1I7a9xJ6tknZOGyakxMpSWF-m18zM_JBk1l6TN4w0zK4PR9Dr-pdsql_iBZRAommKVUlpM3nwcJDSVbrV_tmNLtQtSO5D-lb0sHiI/s1600-h/kani+salad+2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 233px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-EEx0ZQMLtA2rONI0fdvWDHTSZY5B0Tw8XhkJe1I7a9xJ6tknZOGyakxMpSWF-m18zM_JBk1l6TN4w0zK4PR9Dr-pdsql_iBZRAommKVUlpM3nwcJDSVbrV_tmNLtQtSO5D-lb0sHiI/s320/kani+salad+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5436082129680259298" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATPdW-hSRPSxXUXj3HxMuRs3vhqz5VrgbL4q3nktYwOiQG03MxwBf0XwYd43hJbUJh1wfKW_p5Rgci9VViVqkuHU8ezSmWo6WDX-XCdTo9vAV4VYTKxQ7miwjg0lcmiNs5D3tNoS1Ijg/s1600-h/ebiko.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 370px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATPdW-hSRPSxXUXj3HxMuRs3vhqz5VrgbL4q3nktYwOiQG03MxwBf0XwYd43hJbUJh1wfKW_p5Rgci9VViVqkuHU8ezSmWo6WDX-XCdTo9vAV4VYTKxQ7miwjg0lcmiNs5D3tNoS1Ijg/s320/ebiko.jpg" alt="" id="BLOGGER_PHOTO_ID_5436082128289936594" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm61SX8lfxFxY3QD-PIJxwpR-9uArWdS0AHz5xM08jIuh4VlXcM9mcXOV-ILHLsm5VXJ5Dy51G6bohkzh93EaUJJNj15mPxH-YNXAvLX-z_5WM-Gj7Vo_CF2WgAZHiWxUQEzK0EPzteL0/s1600-h/blog+2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm61SX8lfxFxY3QD-PIJxwpR-9uArWdS0AHz5xM08jIuh4VlXcM9mcXOV-ILHLsm5VXJ5Dy51G6bohkzh93EaUJJNj15mPxH-YNXAvLX-z_5WM-Gj7Vo_CF2WgAZHiWxUQEzK0EPzteL0/s320/blog+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5436082121373253618" border="0" /></a>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5COEM%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">On a night out with my girlfriends and their husbands weeks ago we found ourselves talking about having a get together, a potluck dinner. Apparently Tony one of my girlfriends husband had too much to drink that night and carelessly offered to cook his buddy eddie his famous ramen (carelessly because he said he would never commit to cooking when he's drunk again hahaha).Not that im complaining. <span style=""> </span>So the theme was decided a Japanese dinner it would be. </p> <p class="MsoNormal" style="text-indent: 0.5in;">I was to make the common Japanese dishes tempura, makis and sashimis and misono rice. Alessandra and Tony the ramen, Marie and JR the mango kani salad and sake, while <span style=""> </span>Georgia and Eddie the tepanyaki, but of course I knew I was bound to get the meat and cook it myself and just demand the donation for it hahaha typical of my girlfriend Georgia. <span style=""> </span></p> <p class="MsoNormal" style="text-indent: 0.5in;">Monday came and we all agreed to do the dinner on that Friday. I envisioned a modern Japanese table set-up with chopsticks and sake shot glasses etc. but during the week I found myself suffering from stomach pains and ended up staying in bed for the last 3 days. Thursday came and everyone confirmed for dinner the next day, I was still unprepared. Friday morning I had to wake up early to go with my husband to work then buy some of the ingredients needed, for some reason I was craving for some uni sashimi (sea urchin) <span style=""> </span>that night then I had to drive my son to the dentist and we ended late so I had to postpone my grocery after lunch. I rushed to the grocery at 1pm headed home at 3:30 and started cooking at 5pm the dinner was at 7pm so <span style=""> </span>I had 2 hours to prepare for the feast. It was chaos, I was doing my mes-en place for the makis, the tempura and my mind was on how to set up table…..oh my!</p> <p class="MsoNormal">To top it all the Japanese <span style=""> </span>rice I cooked for the misono and the makis cooked in 5mins and almost burned , good thing I caught it on time. In between the chaos I asked Alessandra to pass by for some uni on the way to our house and unfortunately the resto that they were supposed to get it from didn’t have any. 630 came and my husband arrived from work I had to teach him how to roll the last 5 sushi’s so I can bath and change he learned it in 3 mins. Everyone started coming. Tony came with a big I mean HUGE tray of mes-en place for his Ramen which I thought was just going to be a pot of ramen, but then it was the works, the noodles were separate the condiments were on different containers and to top it all we had to set up a grilling station in my very small kitchen/ living space to start his ramen. Marie and JR arrived and I was still frying my ebi tempura, it was great coz <span style=""> </span>we had extra hands to finish the frying. Then of course the last couple arrived with nothing in their hands but a not so empty stomach, apparently they forgot they had a wedding that night and couldn’t back out from our dinner. While the husbands were nursing their beers, the wives were busy preparing the dishes…..i got my last dish to be prepared,<span style=""> </span>pulled out <span style=""> </span>the marinated meat from the chiller that was to be for <span style=""> </span>tepanyaki, dumped it to the sizzling plate with butter and added some garlic, it didn’t taste that good, I thought it had some weird smell of beef maybe coz I was scrimping and bought the not so expensive meat, nevertheless everyone kept mum about it but I knew it wasn’t that good at all…..hahaha!!! </p> <p class="MsoNormal" style="text-indent: 0.5in;">Finally we all sat down for dinner. We had a feast right in front of us, the tasting bowl Tony said he would served turned out to be huge bowls and could even be a meal by itself, since everyone knew we had to eat the rest of the food, most of us <span style=""> </span>didn’t finish the very yummy noodles, <span style=""> </span>we ate the rest of the food with some pauses in between to breath. As a cook I only had a few pieces of everything and didn’t really pig out since I was smelling these food since 5 hours ago. Eating our dinner took us about 3 hours. Sake toast and a few jokes and stories later we all ended up with a full full full stomach!!! Which can be indicated with the smokers rushing out to the balcony and lighting a cig with their hands on their stomachs. </p> <p class="MsoNormal" style="text-indent: 0.5in;">The night was still young and we all decided to play some poker, tell some more jokes and laugh all night,the sake turned into beers which turned into scotch. Good thing I was on meds so I couldn’t touch the alcohol, my husband won the game and we got back our share for the dinner but the losers didn’t go home empty handed instead all the tupperware I can find in the cabinets were filled with leftover japanese food to be consumed in the next few days!!! Although it didn’t turn out to be the dinner I envisioned, it turned out fine, everyone had a great time, full stomach and memories to be laughed about again in the next gatherings to come. After that night we talked about <span style=""> </span>having another one, this time the theme was to be worked around Eddies baked oysters ….will see how that goes!<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> mamus kitchen diarieshttp://www.blogger.com/profile/14972758520338811746noreply@blogger.com1tag:blogger.com,1999:blog-6719004856790976251.post-1798511461303301782010-01-28T02:03:00.000-08:002010-01-28T02:57:52.814-08:00the afternoon snack<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohMZEx5-fttf8KjdxyKLL5L2wSHYXHhM_VLNC-XfsmLcoPfVzFtJHz6L5LuQqVFyhWc6ZttBzb-fzamedPGRJD4JuqMT3kX1dqZb9ZElXwM8WpX3pGFn4oVtyBMiyMCO9YOudrmX7Ozw/s1600-h/IMG_0586.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 253px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohMZEx5-fttf8KjdxyKLL5L2wSHYXHhM_VLNC-XfsmLcoPfVzFtJHz6L5LuQqVFyhWc6ZttBzb-fzamedPGRJD4JuqMT3kX1dqZb9ZElXwM8WpX3pGFn4oVtyBMiyMCO9YOudrmX7Ozw/s320/IMG_0586.JPG" alt="" id="BLOGGER_PHOTO_ID_5431742181914444210" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZywLpO8WJMpXlLnr0jUh0HT5blczvyme1hPuBKAMYEknnNOlD72NvMC6eHDqtE8z0ndfFO_b-CiJiwBhCHIrTCTPbedK0BALHV_1-is67n5_gtkbG2idr1_B8rmvO1x-3wLCv0JryTI/s1600-h/IMG_0563.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 228px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZywLpO8WJMpXlLnr0jUh0HT5blczvyme1hPuBKAMYEknnNOlD72NvMC6eHDqtE8z0ndfFO_b-CiJiwBhCHIrTCTPbedK0BALHV_1-is67n5_gtkbG2idr1_B8rmvO1x-3wLCv0JryTI/s320/IMG_0563.JPG" alt="" id="BLOGGER_PHOTO_ID_5431742174703395762" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="font-family: trebuchet ms;">today was the first day i had that i felt really good. the last few days was terrible for me, i was suffering from bad stomach aches and slight fever, it sucks to be sick. finally today i was up and about and excited to clean my refrigerator an</span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetI6wo3C1rEXqd3yF7RLGS5_mbzPdqfOFHHilaeFFB5SqFFeHlrDB7POnZ_CBt9FjDGJrQev9wRqjnNhhZWbSwFQ6uKoMC7zL5I5GCB-zRzWWwnCMKNMb7pLOxm64z-pmYH9qoJOIdt0/s1600-h/IMG_0575.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 264px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetI6wo3C1rEXqd3yF7RLGS5_mbzPdqfOFHHilaeFFB5SqFFeHlrDB7POnZ_CBt9FjDGJrQev9wRqjnNhhZWbSwFQ6uKoMC7zL5I5GCB-zRzWWwnCMKNMb7pLOxm64z-pmYH9qoJOIdt0/s320/IMG_0575.JPG" alt="" id="BLOGGER_PHOTO_ID_5431742164472018546" border="0" /></a><span style="font-family: trebuchet ms;">d freezer from all the food that was stocked throughout the holidays. first i started with the chicken bones and a few wings and thighs i stuffed inside my freezer for stock. finally i made my chicken stock, strained it and place it into small containers that i can again put in the freezer for future use ,so that's done!</span><br /><span style="font-family: trebuchet ms;">well with the boiled chicken meat (from the thigh and wings) i shredded them and place it into a container . fortunately my husband called around 5pm and asked if i could make him a snack. Hmmmm great timing i have flavored chicken meat and i had a few tortilla wraps in the freezer and some bottled bbq sauce my mom sent during the holidays. then i thought of making some chicken wraps. sauteed the chicken in a skillet with onions and chopped garlic seasoned it with S&P and poured some BBQ sauce over it wallah chicken filling for the wraps. Heated the tortilla wraps placed the chicken filling in the middle grated some cheese on it and fold. i wanted some more spice to go with the wraps so i decided to make aioli (garlic mayo) and place a dash of the bbq sauce on it and mix. poured the aioli on the wraps!!! it tasted great.....but the best part was when my husband came home he had a plate of chicken wraps on the table specially made for him.</span><br /><br /><br /></div>mamus kitchen diarieshttp://www.blogger.com/profile/14972758520338811746noreply@blogger.com0tag:blogger.com,1999:blog-6719004856790976251.post-25521136987971285882009-12-14T03:28:00.000-08:002009-12-14T03:42:08.020-08:00my first entry .....I have been toying with this idea of creating my own blog page for quite some time now but never got around doing it....finally here i am ....my first entry.<br /><br />after tons of inspirations and ideas, opinions and questions in my head that is just ready to pop out for sharing i finally took the next step.<br /><br />my passion for food is what i will be writing about, since this is what keeps me going and what keeps me inspired and happy i am glad i can share it with you.<br /><br />Food is a constant in our everyday lives and most of the important events that happen to us usually if not always have food present. birthdays, celebrations, death, anniversaries , engagements , simple gatherings with friends so on and so forth. so let us celebrate life....as Wolfgang Puck says it "LIVE ,LOVE AND EAT"<div style="text-align: justify;"><blockquote><br /></blockquote></div>mamus kitchen diarieshttp://www.blogger.com/profile/14972758520338811746noreply@blogger.com0