Hingpit


Fried Eggplant with Marinated Fetta Cheese
19 October 2009, 9:08 pm
Filed under: Cheese, Vegies

friedeggplant2friedeggplant

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Larp of Chiang Mai (Thai Chicken Salad)
19 October 2009, 8:39 pm
Filed under: Chicken, Food, Salad

Larp of Chiang Mai
by: Kit Chan, The Essential Thai Cookbook

Ingredients:
450g minced chicken
1 stalk lemon grass, finely chopped
3 kaffir lime leaves, finely chopped
4 red chillies, seeded and chopped
4 tbsp lime juice
2 tbsp fish sauce
1 tbsp roasted ground rice (sticky or glutinous rice)
2 spring onions or 1 medium sized spanish onion
2 tbsp coriander leaves
mixed salad leaves, cucumber and tomat slices, to serve
a few sprigs of mint, to garnish

Procedure:
Heat a large non-stick frying pan. Add the minced chicken and cook in a little water.
Stir constantly until cooked; this will take about 7-10 minutes.
Transfer the cooked chicken to a large bowl and add the rest of the ingredients.
Mix thoroughly
Serve on a bed of mixed salad leaves, cucumber and tomato slices and garnish with sprigs of mint.

Variation: beef can be used instead of chicken

Larplarp3



‘Same faces, Same dresses’
18 October 2009, 10:58 pm
Filed under: Entertainment, Family, Food

Brother-in-law’s 62nd  birthday, again, provided another occasion to splurge on experimental viand.  Although a few of the dishes prepared last night have been tried and tested, other variations were included.

The usual ‘over-used’ viands during family get together like barbecue chicken wings were replaced with chicken breast, chopsuey was enhanced and turned into chow pat chin, beef steak evolved into casajos with onion rings, Australian whole chicken was roasted ‘bisaya’ style and the birthday cake was semi sans rival and pavlova – the meringue base from pavlova cake and the buttercream I attempted from the sans rival recipe.   The sans rival meringue instructions are still too much for me to undertake.

The only viand that remained true to form were the fish escabeche, fresh lumpia, pancit canton and humba.  My leche flan was the star amongst the mango refrigerator cake and the biko (sweet sticky rice).

Majority of the guests were a group of close-knit friends of my sister and brother-in-law; us, who already comprised half of the crowd; and my brother-in-law’s relatives.  These are the same persons who are always present at family celebrations.  Thus, same faces, same dresses; another expression coined by my sisters.

62nd bdaybday food2



Pinakbet (Vegetable Stew with Meat and Shrimp Paste)
11 October 2009, 10:12 pm
Filed under: Pork, Vegies

Many Filipino stall holders at RC Sunday Market have started selling bags of chopped vegetables which contain the standard ingredients for pinakbet; bitter melon (ampalaya), okra, eggplants, long beans/string beans, and squash.

Mama, who was taught to cook by my late Ilocano grandfather, uses ginamos (salted fermented fish) to enhance the flavor – the Ilocano way. If I was in Cebu, my pinakbet would also be seasoned with ginamos, the way my mother and her ancestors enjoyed it.

Getting hold of good quality ginamos in my neck of the woods is a challenge. The anchovy fillets together with the garlic when sautéing is an ideal replacement. Ginisang bagoong (sautéed shrimp paste) is added as the final garnish just before serving.

prepakbetpinakbet



Thirty one years ago…
10 October 2009, 4:20 pm
Filed under: General

… it is good to bond again.  Our upcoming 32nd high school grand reunion is scheduled for next year after our hometown’s fiesta.

Thirty one years gone by.. already?  “We used to be young.  I can remember when our hearts were very young”, as Kuh Ledesma’s sings — corny but true. Memories of familiar and smiling faces of high school friends are starting to fade and disappear gradually.

Then one day you find yourself chatting with them online, keeping abreast with each other, exchanging family photos, showing off your children and husband. Isn’t it good to link up again?

Bit by bit, memories that have started to fade away are slowly building colours.   Then you find yourself laughing and giggling ridiculously in front of the computer, alone and hanging out with classmates again, online.  Musing over classroom behavior and suddenly the brain seems to remember everything. Well, almost everything.

The next thing you know, you will find yourself back in your hometown, meeting up, surrounded by crying, laughing, giggling and sobbing  classmates after 32 years. Isn’t it good to bond again?

IVB class 1978_blog



Spinach Dip in a Cob Loaf
10 October 2009, 1:20 pm
Filed under: Bread/Pasta, Vegies

1 large cob loaf
1 250g packet finely chopped frozen spinach
1 packet Spring Vegetable soup mix (dry)
500ml sour cream
½ cup chopped parsley
½ cup finely chopped spring onions
1 tbsp sugar (optional)

Slice top of cob to use as cover (presentation only)
Hollow out the cob loaf and set aside bread pieces
Mix all ingredients together
Put mixture inside the cob loaf
Cover bread top
Serve with bread pieces
Cob breadspinach mixspin_cobcob ready



Dinner Time
6 October 2009, 11:12 pm
Filed under: Cooking

Stir fried mushrooms (brown, shiitake and oyster)
Stir fried broccolini
Fried salmon (marinaded in light soy sauce, brown sugar and oil
Nasi Goreng (packet sauce)

Hubby was not happy again with what I prepared for dinner.  It was either he gets confused with too many dishes on the table or he knew that if he did not eat them all up, some would end up in the fridge till the rubbish collection comes on Friday.

combo