Are we there, yet?
20 July 2009, 8:05 pm
Filed under: Entertainment, Family

by Hingpit

Excited faces
Delighted faces
Same place
Sweltering place

Recent addition
Modern diversion
Refreshing recreation
To re-visit soon



‘Mum, you’re a good cooker …’
4 July 2009, 10:14 pm
Filed under: Cooking, Family, Food, Pork

‘… even if you got it from TV’, my 7-year old son lovingly declared with a tight hug.  Has he been spying on me?  Is it now becoming obvious that I am ‘spending’ too many hours watching cooking shows?  Could it be that my relentless pursuit to upgrade my culinary capabilities has ultimately paid off?

One blogger stated that a ‘dirty kitchen is a happy kitchen’.  Ha? Or should I say duh! She has not seen my kitchen.  The type of dirt she might have in her kitchen is the respectable variety.  Probably she means a messy kitchen … well, who am I to question her.  Her web site has the 50 Coolest Websites seal at the front.  Her thin pancakes recipe is now recorded in my tryout book.  I must try the different way she poached eggs and … oh so many interesting items in her site.  I will visit soon but will be extra careful as my computer is currently placed in my son’s room.

My reputation is still intact, my son is oblivious to my other diversion, food and recipe blogging.

Pork Afritada

4 pieces Pork Loin chops
1 cup diced pork liver
1 cup large onion, diced
2 cloves garlic
1 cup diced carrots
1 cup diced celery
1 cup red capsicum
1 cup tomato sauce
1 tsp dried oregano
1 tsp dried rosemary
2 cups vegetable or chicken stock or water
2 tbsp liver spread
salt and pepper
fish sauce

Heat oil in pan and add meat (don’t overcrowd) and brown each side. 
Remove and set aside.
Using the same pan, sauté garlic, onion, carrots, celery, and capsicum.
Add the tomato sauce, vegetable/chicken/water stock, liver spread and bring to the boil then add the browned pork chops and pork liver, oregano, and rosemary.
Bring to the boil again, then turn down the heat to a simmer and cover.
Add fish sauce, salt and pepper to taste.  Simmer for 45 minutes or until tender.

*note: Cooked afritada sans the sabaw.  My son likes sabaw (soup) on his rice.  He can’t have his rice without the extra flavour of the sabaw or sauce.  He had lots of sabaw for his lunch, pre photo session.

Porkloin chops





Leche Flan
3 July 2009, 9:44 pm
Filed under: Cooking, Family, Food

* Recipe from Galing Galing, Philippine Cuisine by Nora & Mariles Daza. A gift by Hubby from his Manila visit last month.

2 cups Carnation Creamy Evaporated Milk
8 egg yolks
1 tsp lemon rind or vanilla
1 cup sugar
½ cup Caramel syrup

Caramelized sugar
Melt sugar in heavy metal container.  As soon as sugar is golden brown, add ½ cup hot water to dissolve caramelized sugar and form syrup.

Scald the Evaporated milk in double-boiler 15 minutes.  Beat egg yolks.  Add the sugar, milk and flavoring.  Pour into 1 quart mold.  Place this in large pan half-filled with water.  Steam or bake for about 1 hour or until mixture becomes firm.  Cool before removing from mold.  (If desired, line mold with the caramel syrup before pouring in mixture for steaming or baking)

To me, leche flan evokes festivity; Fiesta, big celebration or a community event.  I was thrilled when I saw the upshot of my first attempt of the Filipino version of the Crème Caramel. The Carabao’s milk (water buffalo) for its smoother and richer flavour has been widely endorsed by Filipino food lovers who have conducted several experiments on the Spanish influenced egg custard.  My hunt for carabao’s milk in my neck of the woods is still on.  The availability of the milk is sporadic as many consider the Asian Buffalo feral, thus the milk may only be obtained from specialty shops.

As of now, I am relegated to the evaporated milk which is effortlessly available at all times, 24/7 at any local supermarket.  I can now add this recipe to my limited, and constantly growing, lists of winning, with a potential lucrative, kitchen endeavor.


My Greek Yiros
3 July 2009, 12:11 am
Filed under: Cooking, Family, Food

In my neck of the woods, the Greek families are not only major players in almost all of the building and construction trade but are also key influences in the up-and-coming culinary industry. I have been exposed to the smell and taste of Greek food. Greek Salad, Fish and Chips, Grilled Octopus, Fried Kalamari, Feta cheese, Kalamata olives, Baklava – just to mention a few of my favourites.  I am looking forward to the new episodes of Tonia Buxton’s My Greek Kitchen – one of the many cooking shows I follow.

Here is my version of the Greek Yiros which is adapted and pieced together from various recipes.

Main Ingredients:
Beef, sliced into very thin strips
Pita bread
Greek seasoning mix
Iceberg lettuce, shredded
Spanish onion, thinly sliced
Tomato, thinly sliced
Lemon pepper

Combine beef, Greek seasoning mix, lemon juice, lemon pepper and salt.  Allow to marinate for minimum of 30 minutes.  Stir fry meat in batches in oil for 2-3 minutes or until no longer pink and also to seal the juices in.  Fill each of the pita bread with shredded lettuce, sliced onions and tomatoes, top with some strips of cooked beef and tzatziki down the centre. Tightly roll each side of the pita into the centre ensuring one side crosses the other.  Serve at once.

Greek Tzatziki Sauce Ingredients and Directions
Lebanese cucumber
Greek style natural yogurt
Garlic cloves, crushed
Lemon juice
Lemon rind
Dried Rosemary
Dried Oregano
Salt and pepper to taste

Grate and squeeze out the cucumber until most of the moisture has been removed. In a medium bowl, combine Greek yogurt, cucumber, garlic, lemon rind, lemon juice, dried Rosemary and Oregano, pepper and salt and mix.  Cover and place in the refrigerator.






Hubby requested for another one.