Sunday, November 28, 2010

ENTHRONED KING AND QUEEN (Tiger Shrimps)



Enthroned King and Queen...(2 tiger shrimps)
NOTE the 'okra' crowns
The regular shrimps are the 'subjects'...I am just having fun here!
This is ginisang sayote at hipon or "sautee'd tiger shrimps and chayote (with a story), done during the food styling class at SFC Concord.
Join me every Saturdays at 12:30 noontime! Bring the whole family and invite your friends so we can all share some tips and learn from each other!!


Thursday, November 25, 2010

Chocolate Cake N Strawberries




Workin up for a Thanksgiving dessert.... Chocolate cake and and glaze, strawberries and more chocolate icing.


Can't wait for that sweetness after the Thanksgiving meal!!!

SOY PORK


You would think that this is Adobo... well you can say that it is but I took the vinegar out of the recipe and that disqualifies this menu as an adobo because vinegar is one of the major ingredients.
Besides, in adobo, you'd have to boil the pork to tenderize, before you put in the vinegar, otherwise the pork becomes tough.
I call it 'Soy Pork'. The dark color that dominates the dish , is evidently because of the soy sauce. You need not boil too long to tenderize because of the absence of the vinegar.
As soon as enough amount of water has evaporated, leaving just a small quantity of thick sauce, add sugar and garlic and just mix it up to let the pork absorb the savory flavor.
THEN separate the sauce. Add Olive oil to the pan, fry garlic until golden brown and bring the pork back into the pan. (Get a portion of the fried garlic to use as topping)
Stir fry the pork and at small amounts, sprinkle some brown sugar. The pork will have some slight glaze to it. Add a little more soy sauce to darken the meat and then sprinkle a little more sugar.
SERVE HOT... better in a hot plate... and pour on the sauce for that dramatic sizzle... top with fried garlic and garnish with your herbs...

Thursday, November 18, 2010

Monday, November 15, 2010

KARE KARE PLATED AND PLATTERED




PANSIT BIHON with CRISP CHICKEN SKIN & Meat




Pansit Bihon with Crisp Chicken skin bits and meat, and of course - shrimp! My version of pansit BIHON may be odd, but you just might like it!!

Use chicken stock to cook your bihon noodles and add your ususal shrimp KATAS (from the shrimp head); when the noodles are cooked, drain. (maintain the white color of the bihon).




Continue to simmer the broth and cook your veggies (carrots, snow peas), and drain as well; then add soy sauce and the lemon/lime or kalamansi exctract to the broth, pepper according to the right taste your prefer.

Now the chicken - cut the chicken meat to tiny bits, separating the chicken skins (dry well - using paper towels). Using a teflon pan, put the chicken skin in and fry the skins until oil is extracted. When crisp, set aside. Then add a lot of minced garlic to the skin oil until golden brown and add the chicken meats. Season with light soy and pepper. This is what you will use as the bihon topping.Finally, serve the bihon, setting the chicken meats and skins on the side (so that the crispy-ness of the skins are maintained). Serve the sauce separately.Garnish and do not forget the shrimp - since we always take pansit with shrimp sauce anyway! ...ENJOY!