leche flan

ang sikreto daw ng creamy at melts-in-your-mouth na leche flan ay low-heat cooking sabi ng housemate ko. ang recipe nga, nakapaskil na sa pinto ng ref namin.

Cel's** Leche Flan

1 tray eggs (egg yolk)
2 condensed milk
1 evap
sugar

1. combine ingredients
2. caramelize sugar in container
3. pour mixture to container
4. boil water in a large steamer
5. bring to a boil then place the container in steamer (45 minutes) low fire!
6. cook until mixture is firm (toothpick test)

** si cel ay barkada ng housemate ko

Gambas

friday night pero minabuti kong magpahinga muna kesa manood ng sine at makipagkita sa mga kaibigan. mas trip kong magluto at manood ng tv/magbasa hanggang madaling araw. sarap talaga ng walang pasok kinabukasan. ang ulam ko ngayong gabi ay isang recipe ni tatay na natutunan ko last week nung umuwi ako ng pinas. madali lang lutuin at masarap ulamin, siguradong masarap lalo itong ipulutan.

Gambas

Mga sangkap:

hipon (tanggalin ang ulo at balat pwera buntot)
bawang
sibuyas
kamatis
siling labuyo
long green pepper (yung ginagamit sa sinigang)
asin
paminta
toyo
tomato sauce

Igisa ang bawang at sibuyas. Ihulog ang hipon, kamatis at sili. Timplahan ng asin, paminta at toyo. Ihalo ang tomato sauce. Lutuin sa mainit na apoy. Mas gusto ko yung medyo natutuyo na ang sarsa.

Sarap talaga ng weekend..

Ground Pork with Baguio Beans

Been wanting to cook this. I asked Rudy and Nikks how to cook this dish. The last time I did my grocery, I made sure that I bought the ingredients. Here they are:

1/4 k ground pork (I chose the lean ground pork)
baguio beans (sliced diagonally)
quail eggs (depends on how many you can eat)
peeled shrimps (cooked in butter)
vermicelli noodles
5 cloves of garlic (crushed)
onions (sliced)
salt and peppa to taste

Saute the garlic and onions. Throw in the pork. Put some salt and pepper. Once that cooks (maybe about 15 minoots), put in the baguio beans. Mix it up. In a bowl of water, put the noodles. After a few minoots, it would be ready to join your meal. So after mixing your noodles, throw in the shrimps and eggs. Add water for your sauce. That's it! Simple, eh?

Lechon Kawali

It's my first time to cook lechon kawali last night. I boiled the cube-sized pork and threw in a good measure of salt & peppa. Waited.

Watched "24". Way to go, Chloe!!!

After more than half an hour, I checked if the pork was tender already. I also used a fork to pierce the skin of the pork... (that's a tongue twister right there!) Took out the pork and drained 'em.

Now comes the fun part. I heated oil and quickly dumped the pork in it. It's like having firecrackers in the kitchen. Word!

Fried some rice. Cooked some Korean noodles. Lastly, I prepared the mayo + bagoong + garlic sauce combo that Sharon Cuneta was promoting.

I achieved the crunchiness of the pork alright. Halfway through my dinner, I got me-self some native vinegar. That mayo is not good at all. Bleh!

Thanks to Lala

Lala suggested that I create a blog devoted entirely to cooking. She wanted to try my ampalaya recipe but couldn't find it anymore in my official blog. So this blog was born out of that special request.

The recipes presented here don't have to be my own. As long as it's mouth watering, guaranteed to be VERY satisfying, and "pasado sa panlasa" ng barkada, I'm posting it here ;oP

Knottydon Beef in Oyster Sauce

I promised an officemate that I'll publish this recipe. This originated from my viewing of the 80's show, "Wok with Yan". I made a few changes as years went by. A very easy one to cook!

Preparation time: 30 minoots
1/4 kilo tenderloin beef (thinly-sliced strips)
8 cloves of garlic (crushed)
1 big onion (sliced)
1 medium ginger (thinly-sliced strips)
chili peppers
snow peas
4 medium red bell peppers
oyster sauce
cornstarch
sugar
salt & pepper

Cooking time: 30 minoots or less
Before slicing the veggies, you can put some salt, pepper, and cornstarch on the beef. Put 'em aside.

Saute garlic, onions, and the ginger. Throw in the beef. Add the chili peppers. Stir fry for about 30 minoots. Let the juice of the ginger sink in.

Add the sauce (a mixture of cornstarch, water, oyster sauce, sugar, salt, & pepper). Simmer for about 10 minoots.

Lastly, add the snow peas & bell peppers. Simmer for 3 to 5 minoots. Enjoy this wonderful dish!

Balan's Tinola

There's sumpthin about the cooking of tinola with the Balan family. I remember when I was a little knottydon, dad cooked the best tinola. Normally on Sunday, we have like 2 to 3 dishes. It's like a feast!

Years passed and kuya surpassed that with his own version. There's one gimmick in Zambales when the tinola that he cooked got stolen. Yep. Ain't kidding. It was sooooo freakin good that the other people in the resort took it. Curse 'em!

Whenever I miss dad or kuya's cooking, I practice cooking. So far, my favorites are adobo, giniling, ampalaya con carne, and of course, tinola. Sometimes Waltermart doesn't have sili leaves so that's a big bummer. I love the aroma and flavor of sili leaves in my tinola. I think the key in this dish is to saute the chicken on ginger. Lotsa ginger. I even crushed them to get its flavor. Mmmmmm...