Maize (finely grated corn)
11 September 2009, 10:44 pm
Filed under: Cooking, Food

I come from the land of corn-eaters.  I suppose I am the only member of the family who is fond of eating maize.  Cebu is a corn-producing province thus maize is cheaper than rice. Maize is cooked like rice is cooked and is eaten like rice during meals.  I first ate maize in my early 20’s.  The househelp was eating humba and maize for merienda and I joined in.  That afternoon, I was hooked on maize.

I accidentally found Yellow Maize Kibbled, Product of Australia, at our local Asian supermarket.  The owner renovated the shop and filled it with a variety of Asian goodies.  The product states; ‘Maize is cholesterol free.  It provides an excellent source of fibre; good source of iron & thiamin, moderate source of protein & niacin.” There you go!

Hubby tasted my maize at dinner and liked it.  One down, three family members to go …  I’ll program my son next.

maizmaiz with beef


Lemon Grass Beef with Vermicelli Salad
9 September 2009, 9:08 pm
Filed under: Beef, Food, Salad

*adapted from The Complete Book of Modern Asian, by The Australian Women’s Weekly

Porterhouse steak
Lemon grass, finely chopped
2 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
70 g vermicelli noodles
2 lebanese cucumbers, seeded, sliced thinly
1 cup bean sprouts
1 cup fresh coriander leaves
1 cup fresh mint leaves
1 large carrot, grated coarsely
1 large butter lettuce, trimmed, leaves separated

Sweet and Sour Dressing
¼ cup hot water
2 tbsp fish sauce
1tbsp brown sugar
2 tbsp lime juice
2 fresh small red chillies, chopped finely
1 clove garlic

Place ingredients for sweet and sour dressing in screw-top jar; shake well
Combine beef, lemon grass, sauce, sugar and oil in medium bowl
Place noodles in medium heatproof bowl; cover with boiling water.  Stand until just tender; drain.  Rinse under cold water; Drain
Place noodles in large bowl with cucumber, sprouts, herbs, carrot and 2 tbsp of the dressing; toss gently to combine
Cook beef, both sides, on heated oiled grill plate (or grill or barbecue) until cooked as desired.  Cover; stand 5 minutes, slice thinly
Top lettuce with salad; serve with beef, drizzled with remaining dressing.

Beef with vermicelli saladSweet_Sour dressingTop lettuce with salad

Modern Asian Cookbook – Filipino cuisine excluded again
9 September 2009, 8:12 pm
Filed under: General

The bookman delivered the cookbook I ordered last week, The Complete Book of Modern Asian, by The Australian Women’s Weekly.  The front page footer is missing the country that is part of Asia, Philippines.   Has Philippines migrated to another side of the globe seeking greener pastures?

Is this another indication that Filipino food is not as popular as or not at par with our Asian neighbours?  Is it lacking in glossy international marketing and promotion?  The packaging substandard? The push to international recognition is as scattered as our archipelago?  It just might need a lustrous package with an apt spark of colours.

I believe that Filipino cuisine shares equal food footing with other Asian cuisines, or even with Western cuisines. Filipinos should not justify that because Filipino cuisine is ‘neither here nor there’ or our culture ‘being the hybrid culture’ are excuses for not claiming equality.  For these reasons alone, yes, we can keep pace with  the rest of our neighbours and beyond.


Alimango (mud crab)
6 September 2009, 3:27 am
Filed under: Cooking, Food, Seafood

After several days of ‘telling stories’ about his fishing prowess, a work mate finally succumbed to pressure and surprised me with one, yes one, freshly cooked mud crab last Monday. The surprise was on me as I waited, with my allergy tablet standing by, for my body to react.  Nada, nothing – my best guess was because the crab was fresh.