Kamoteng turon

I was cleaning the pantry yesterday, I noticed that we still have two pieces of kamote or camote left from last year but still they are in great form. Few days ago I was making spring rolls and it so happened that I have spring roll wrapper left. So I decided to make a turon out of kamote. Hubby was watching tv and I told him I am going to make something different for merienda and he just agreed. AFter he tasted my new camoteng turon he loves it, makes my heart flip flap another trophy for me hehehe -wink-. Here are some of the pics.

Ginataang Tilapia..

I love fish and honestly in my hometown in Pinas we have fresh fish everyday. DAhil ako nga ang palaging mag marketing I learned that marami palang klase ang tuna. May mga kahit anong sizes ang mga isda at meron ding isda na parang kasing taba nang pork fat. It was in the year 90's when we are introduced sa Tilapia, siguro dahil people around our city are into fish pen business and raising Tilapia, bangus, prawn etc is their main concern. By the time na mag harvest sila marami ang mapunta din sa local market and that is when the prices goes low and we have too many choices of fish to buy. When I get here sa US I noticed specially dito sa MI that walang masyadong fish dito specially fresh fish. Dito ako nangarap almost araw2x sa mga fresh fish that back in PInas is just a tricycle away hehe. Kaya everytime hubby and I went to Mexican store I bought at least 3 or 4 Tilapia and per pound cost $1.69. In this recipe I used

1. 1 tilapia (cut in halves)
2. ginger slice
3. onion slice
4. tomato slice
5. garlic minched
6. coconut milk
7. 1 eggplant slicelittle water
8. salt and pepper to taste

I put the first 5 ingredients in a saucepan. I put a little water and let it simmer. When it starts to boil pour the coconut milk. Then put the eggplant let it simmer to until it boils then put the heat to low heat. Season with salt and pepper according to your taste. Kain na! P.S dont forget to clean the tilapia fish in and out.

Sarciadong bulad

Dried fish or bulad or tuyo any of this word will come out and if you are a Pinoy you knew what it is. Many pinoy crave for this special food one time I was in a Filipino store 5 or 4 pieces of galunggong na tuyo cost $4 or $5 ata jeez that is already how many kilos of dried fish in the Philippines. If you happen to fry dried fish ohhh that is so heavenly for Pinoys but not for other races hahaha. That is why when you live in an apartment, condominium unit better not cook this dried fish because for them it stinks!! My hubby says it is like a socks that was never washed for a million years hahaha but he allows me to fry or cook dried fish even inside our house. What I did is while I am cooking is to open all the window and light all the candles that I can find hehe. But still there is something in the smell that cling to the wall and curtains that is why sometimes I used my camping stove and cook outside.

Few days ago I brought at my friends house sarciadong dried fish. It was her request to make this dish she was craving for it and we all love it too. Here is my sarciadong dried fish. Ingredients is dried fish cut, garlic minced, onion minced, a lot of tomatoes sliced. Fry first the dried fish after frying set aside. Sautee first the onions, garlic and then tomatoes then mix the fried dried fish. Stir to mix the ingredients to the dried fish then cover it so it will create a little bit of sauce. Then it is done.

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Strawberry

I had this the other day. I was in the grocery store and found out that the strawberries are just so huge I was drawn to it and bought it at the end hehe. When I get home I washed the strawberries and cut in 1/4 pieces and just drizzle condensed milk into the strawberries. The result was good you must try it.

My Yummy Sunday entry

Hubby sometimes crave for pasta and yesterday I could feel that he wanted to eat my version of spaghetti. We were heading home when I asked him if he feels like eating spaghetti for dinner. And with no further ado he said YESSSS with a twinkling eyes and a huge grin hehehe. When we get home I immediately prepared all the ingredients. Last week I bought this spaghetti noodles that is made by whole grain it is not the usual white or yellowish color pasta rather it is kind of brownish in color. So I boiled water and put the noodles and let it tender. On another pan, I sautee onion, garlic then I chopped mushroom to the oil. Then I put the ground pork stir it let it brown when it was brown I mixed the Presto Tomato sauce I didn't put a lot of salt since the tomato sauce seems to me a little bit salty, let it simmer. When the noodles was done I put it on a plate and put on top the sauce with the ground pork with mushroom. On the other side I made two pieces of toasted bread made of whole grain too. I sprinkle some garlic powder then spread butter on it then I toast it the result was really good. Here is the picture.

Sardinas sa breakfast

What comes in your mind when you heard this names Ligo, 555, Youngstown ( I forgot some of the brand names) is it a brand name of a milk? A corned beef? Or sardines?? Oh yes it is sardines. One can of sardines here in MI I don't know in some other states, cost $.99 x 47 pesos = p46.53!! I don't know how much per can of sardines in PI now since it's been a year that I haven't visited Pinas but for sure it doesn't reach to 46 pesos/can (small can). That is why one time I caught my hubby took one of my SARDINAS in the pantry....

Me: hon what are you looking?
Hubby: sardines
Me: what kind of sardines?
Hubby: (napa think siya ilan bang klase ang sardines?) ????
Me: what I mean is if it is MY (filipino) sardines or american kind of sardines
Hubby: YOUR sardines...
Me: (napahiyaw!!) ekkkkkkkkk noooooooo honey dont ever touch my sardines don't you know that I won't exchange that for any kind of beef steakkkkk

Hubby: really???
Me: and what you gonna do with my sardines?
Hubby: I WILL FEED THIS TO THE CATS
Me : (napahiyaw again this time lumaki ang mata) nooooooooo way jose don't ever touch my sardines (sabay count kung ilan ang natirang sardines ) or else!!!!! (sumingkit ang mata) maghalo ang balat sa tinalopan
Hubby: what did you say babes?
Me: NOTHING!! (sabay close nang pantry)

This morning I was craving for sardines with matching bokchoy (petchay). Since ako lang ang kakain nang rice at sardinas sa bahay na ito, I only cook one can but dinamihan ko ang bokchoy(pechay). This is very easy to cook, just prepare garlic and onion, open the sardine can, cut the bokchoy and separate the stalk and the leaves. Prepare a wok, heat a little oil, when it is heated put the onion first then the garlic. When it is already a little transparent put the bokchoy stalk, put a little water just to make the stalk tender. When it is boiling put the sardines then the bokchoy leaves. Adjust the heat to medium low, put salt to taste, don't mixed too much so the sardines won't be crushed. Turn off the heat while it is covered and your breakfast is done. Kain na.

Mothers day date...

We celebrated Mothers day dinner/lunch at Mongolian Buffet restaurant today. It is a huge chinese restaurant and everytime hubby and I went to eat there it is always packed with people. Today it is more busier because it is Mothers day and the price per person instead of $12.99 it became $14.99 but it is worth going there and the money because there are a lot of food to select. It was almost an hour drive from our place but since for how many days I was craving for fried shrimp, steamed fish and a lot of chinese food we decided to come to Mongolian buffet for our Mothers day date. Here are the foods that I got...it does look yummy!!

Beef ribs caldereta

I made this dish last Monday. The beef ribs has a thick meat and a little of fat. So I boiled it first and tenderized it well.  I sautee the onion and garlic on a little oil. Put the ribs (without the beef ribs stock) into the sauteed garlic and onions then mixed it well. Put the pineapple chunk then put a little beef stock into the mixed ribs and pineapple chunk. Put a tomato sauce just enough for your taste and then the pork and beans. You can add salt or pepper according to your taste.  Happy eating!!

Ginagmay dish

Remember when we go to a carenderia, this dish is always present and the "tindera" called this "ginagmay" in english tidbits. I remember my mother used to cook this too and it does taste so yummy and I love it very much.

The other day I was thinking about this dish but I couldn't figure it out what does my mama put to make the sauce a bit thicker. I keep on remembering and a thought came to me she put some corn starch to make it thick. But I am not really a fan of corn starch I like it something new. I was looking at the pantry and found a pork and beans. Pork and beans has a thick sauce already so that is what I mixed with the tidbits of potatoes and carrots. It does taste good too a derivative from my mama's ginagmay dish.

Ingredients: Carrots, potatoes cut in cubes, onion and garlic, pork cut in small, a can of pork and beans.

Nangka or Langka

One of the fruits that I truly love and missed is the Langka or in Cebuano nangka. Back in the Philppines everytime I go marketing I always ended up buying ripe nangka at the fruit section. Before, the whole nangka is cut in what ever proportion they like and sold it depending on how big the cut of nangka is. Now they sold it per kilo. Some nangka is not too sweet I guess because they plucked it from the tree while the fruit is still young. But if they plucked it at the right time jeez the nangka is so sweet and smells so inviting hehe. Well that is actually how to recognize a good and sweet nangka by the smell itself.

Right now I am craving for the fresh nangka. I have one can of preserve nangka here that I bought from the Filipino store I guess this does do good to my craving.