Laing is a coconut milk based Filipino dish composed of dried taro leaves. This originated in Bicol and is quite famous here in the Philippines as well as in other countries. It’s a must to serve this in Filipino restaurants because people will be ordering this, for sure.
Laing is usually cooked with pork or shrimps, this time though, I thought of using Tinapa (smoked fish). Well, it turned out really good and yes, I’ll definitely be making this again. Recipe adapted from Panlasang Pinoy.
- 100g dried taro leaves
- 6 cups or 3 cans coconut milk
- 2 cups or 1 can coconut cream
- ½ cup shrimp paste
- 1 cup cooked tinapa flakes
- 5 to 7 pieces red chilies
- 1 medium yellow onion, sliced
- ½ cup sliced ginger
- 8 cloves garlic, crushed
- Combine the coconut milk, tinapa flakes, ginger, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let it boil.
- Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking to the bottom of the cooking pot.
- Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. you can gently push the leaves down so that it can absorb more coconut milk.
- Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.
- Pour the coconut cream in the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes more.
- Transfer to a serving plate. Serve with steamed or garlic rice.
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I’m enjoying this tangy tomato soup while listening to my favorite music played by a double guitar. This is my favorite thing to do with a bed-weather day like this. The weather lately is so unpredictable. The sun will shine in the morning and come noon time, it’s as if there is a big storm coming. A warm and hearty soup is always perfect at times like this. For today, we are having a creamy tomato soup. Recipe borrowed from Martha Stewart.
- 2 tablespoons unsalted butter
- 1 onion, coarsely chopped
- 1 to 2 cloves garlic (optional)
- 2 (14-ounce) cans whole peeled tomatoes
- Coarse salt and freshly ground pepper
- 1 1/2 cups Basic Chicken Stock, or water
- 1/2 cup heavy cream (optional)
- Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
- Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
- Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
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Ginataang gulay is a delicious and creamy vegetable dish that you should try. Ginataan refers to any dish cooked in coconut milk. You can add shrimps or pork slices or both if you like to make it yummier. I will be using baby blue crabs this time.
Ginataang Gulay with Baby Blue Crabs
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound baby blue crabs, halved
- 1 tablespoon sauteed shrimp paste
- 2 cups pure coconut milk or 2 cups canned coconut cream
- ½ medium squash, peeled, seeded and cut into 1-inch cubes
- 10 to 12 pieces Okra, ends trimmed and cut in halves
- 10 to 12 pieces green beans, ends trimmed and cut into halves
- 2 medium eggplant, ends trimmed and sliced
- 2 cups Kangkong leaves or spinach
- 2-3 pieces chile (I used siling haba)
- salt and pepper to taste
- In a pan over medium heat, heat oil. Add garlic and onions and cook until limp. Add the blue crabs and cook for 2 to 4 minutes, stirring occasionally, until they turn red. Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.
- Add coconut milk. Bring to a simmer and continue to cook for about 3 to 5 minutes until slightly thickened and reduced. Add squash and cook until tender but firm. Add green beans, okra and eggplant and continue to cook until vegetables are tender and sauce is thickened. Season with salt and pepper to taste. Serve hot with steamed rice.
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I’m happy to announce that I’m back to walking again and looking forward to shedding off a few more pounds. Congratulations to me because last night I walked 3 miles. It’s been more than six months since I stopped because I got occupied with too many things. Anyway, I am happy that I am doing this again and I am all set to doing this regularly.
I feel healthier and with so much energy. Yup, I can even try the video I found on how to change electric guitar strings. My son has been asking me to bring his guitar to the music store, but I think I can do this myself.
I am also eating healthier foods and trying to avoid fatty meats like beef and pork. For breakfast, I had overnight oats…
and later for lunch, I’ll have a bowl of salad.
I will also be cutting down on carbs and will add more fruits and veggies to my diet.
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My family loves crabs. We don’t have them too often, though because they are expensive and high in cholesterol. My favorite way to cook them is with coconut milk, but for a change, I’ve decided to try Tyler Florence’s version of the Singaporean Chili Crabs. Right now I only have blue crabs in my fridge, so this is how it looked like.
They may not be the big, fat regular Dungeness crabs that you use for the recipe, but the dish turned out really yummy. Tyler’s recipe is a bit salty, so I decreased the amount of soy sauce to 1 tablespoon and added a little bit more water. I also added 1 tablespoon of sugar to give the dish a hint of sweetness.
Singaporean-Style Chili Crabs
- 2 whole cooked Dungeness crabs
- 1/4 cup tomato ketchup
- 2 tablespoons hot chili paste
- 2 tablespoons oyster sauce or Indonesian soy sauce
- 2 tablespoons dark soy sauce or regular soy sauce
- 1 tablespoon tamarind paste
- 3 tablespoons peanut oil
- 4 scallions, sliced thin
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 4 cloves garlic, chopped
- 1 serrano chile, chopped
- 2 tablespoons chopped fresh cilantro leaves, plus more for garnish
- Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
- In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
- Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!
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I really don’t know what to call this recipe because my sister and I just invented this. We used beef tenderloin all the time and this is the first time I am trying this out with chicken. It turned out as good and it makes me feel great that this is a healthier version.
- Breast of 1 Chicken, sliced into strips (skin not included)
- 1 large Red Bell Pepper, sliced into strips
- 4 cloves garlic, minced
- 1 tbsp sugar
- 1 tbsp light soy sauce
- 2 tbsps Worcestershire Sauce
- 1 tbsp Mirin
- 1 tsp. rice wine
- salt and pepper to taste
- Except for the chicken strips, mix all the ingredients, making sure the sugar is well dissolved. Pour over chicken strips and marinate for 30 minutes to an hour. Drain and reserve the marinade.
- Heat pan over medium heat. Pour 1 tablespoon of EVOO (extra virgin olive oil). Stir fry chicken for two minutes, then add bell pepper strips. Cook for another two minutes.
- Add marinade and a little water. Adjust the taste if necessary and bring to a boil. Transfer to a serving platter. This is best enjoyed with garlic or steamed rice.
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This dish is very similar to Chicken Parmesan, but this is the healthier version. Instead of using Parmesan, I used light cheese. I also don’t like dousing the crispy chicken with sauce before covering it with cheese and then baking it. I’m just not sold on the idea of making a crispy chicken only to cover it with sauce and make it soggy. So, here’s my version.
Baked Crispy Chicken Spaghetti
- 500 grams Chicken breasts
- 1 cup Panko (Japanese bread crumbs)
- 1/4 cup Flour - all-purpose
- Egg whites of 2 large eggs
- 2 tablespoons Extra virgin olive oil
Basic Tomato Sauce
- 1 tablespoon Extra virgin olive oil
- 4 cloves Garlic (minced)
- 1 Large onion (minced)
- 800 grams Whole stewed tomatoes
- 3 tablespoons Tomato paste
- 2 teaspoons Dried oregano
- 1 teaspoon Salt (to taste)
- Black pepper (to taste)
- Baked Chicken
- 80 grams light cheese orMozzarella cheese (grated)
- 450 grams Dried spaghetti
- Minced Parsley for garnish (optional)
- Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Put a cooling rack on top of a baking sheet.
- Prepare flour (I season it with salt and pepper), Panko bread crumbs and egg white in different bowls.
- Season chicken breast slices with salt and pepper, then dust with flour to coat evenly.
- Dip the floured chicken in the egg, then the breadcrumbs. Make sure to cover both sides of the chicken slices.
- Place them on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.
- Bake coated chicken slices for 20-25 minutes.
- Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon of olive oil.
- Saute the garlic, then add the onions.
- Add the stewed tomatoes, tomato paste, and dried oregano. Season with salt and pepper.
- Simmer until the sauce thickens.
- Cook the pasta according to package directions.
- Arrange the cooked spaghetti on a plate and top with sauce. Put crispy chicken slices on top and sprinkle with cheese.
- You may choose to bake it until the cheese melts.
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