Sunday, February 27, 2011

Spoiled Children

Yes, we are spoiled children and the culprit is our papa. He with his other siblings grew up enjoying seafood everyday. They had a stall at the market selling different kinds of fish and clams. My Papa helped my grandfather in managing their small business. He was expose early and he passed it on to us.

When my parents move here in manila, My papa still managed to spoiled us by having contacts selling hard-to-find food. Eating crabs, lobsters, prawns, tuna, blue marlin, deer’s meat, clam and scallop became a regular food to us. We are spoiled at home. We enjoy food through my papa’s influence. We feel bless not for having all the materials we want but the privileged and opportunity to enjoy life’s greatest pleasure…eating good food.

Today, is one of those ordinary Sunday my family have. My Papa brought home again a large batch of Ulang.


After boiling it, my sister asked me the recipe of our spicy garlic sauce that I usually mix either with crabs or prawns. I enumerated the procedures to my sister and went home with two pieces of this orange babies. :)


At around 1 pm hubby arrived and we enjoyed another hearty meal. :) He even uttered that we may die smiling while eating this. LOL. I think if that happens I don’t mind going to seafood heaven. ;)

Sunday, February 20, 2011

Cooking Challenge

Ever since I watched Julie/Julia movie, I can’t stop thinking about Julie’s Powell's adventure in conquering every recipe in Julia child’s Mastering The Art Of French Cooking. I would love to do the same project but I can’t seem to make up my mind what cookbook/magazines to use. You see I had tons of food magazines, cookbooks, newspaper clippings, recipes I get from the net plus a small notebook where I compiled my treasured recipes. I sometimes feel overwhelm by the volumes of recipes I collected over the years and choosing a single source is tricky. I’m torn between Yummy magazine and Larousse Gastronomique.

  • Yummy Magazine is my number one cooking magazine. I look forward every month to get the latest copy. I find it really interesting, informative, lots of recipes that are doable and the photos are really amazing. 
  • Larousse Gastronomique is my most treasured cookbook. The first edition was published in 1938. It is the internationally famous bible of cooking. Any superior restaurant anywhere in the world have a copy of it in the kitchen. It contains 8,500 recipes from all over the world. I bought my copy (sixth edition, 1965) at booksale 6 years ago. 

This is going to be hard. Choosing between two great source. I have to give myself at least a week. In the end, the only thing that matters is I’m doing this for myself, my family, relatives and friends. Seeing the smiles on their faces gives me a high. They are my reason why I cook.

Friday, February 18, 2011

Chicken mushroom melt


Ingredients:
500 gms boneless chicken breast fillet,cut into strips
½ sachet maggic sarap
1 white onion, sliced
1 cup button mushroom, sliced
½ cup Japanese breadcrumbs
quick meltcheese
mayonnaise
lettuce
hotdog bun

Instructions:
In a bowl, mix together chicken strip and maggic sarap Cover the bowl and marinate in the refrigerator for 30 minutes. Dredge chicken strips in Japanese breadcrumbs Deep-fry in hot oil until golden brown. Put in a strainer with paper towels to remove excess oil. In a non-stick pan sauté onion until translucent. Add mushroom then top it with cheese. Cook until cheese is melted. Assemble the sandwich by spreading mayonnaise on one side of the bun. Add lettuce and chicken strips then top it with the mushroom and onions.
 

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