Archive | March, 2011

Mini Cupcakes

26 Mar

First try at decorating cupcakes…
Needs more practice I think 😉 All the more reason to make another batch of yumminess!!!

Have a good weekend everyone!

Ho To Tay

21 Mar

Vegibles.. I mean vegetables! You know I never really ate vegetables until I was in my 20’s?  The only “leaf” I ate when I was young is kangkong (water spinach) and only because it’s was in my favourite dish – Sinigang.  But now I love my veggies, I don’t get to cook much though coz… uhmmm.. I hate chopping! But I do order veggies when we go out..

Well, lo and behold! Now I have to cook with vegetables coz it’s this month’s Kulinarya theme :

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it’s colourful cuisine.  Each month we will showcase a new dish along with their family recipes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

Ho To Tay! This brings back lots of childhood memories. I remember eating this on Sundays after hearing mass. From Angono the family would troop to Cubao and eat from one of the Chinese restaurants that lined up one of the streets.. (which I can’t remember, I know it’s near C.O.D …and they’re all gone now *sad*). My dad would always say  “this soup is a meal by itself” although he would still order fried rice, camaron rebusado, pancit canton and beef ampalaya to go with it.  I remember eating more than one bowl and seasoning it with my mixture of toyo and calamansi.

I haven’t had this for a while, most of the newer Chinese restaurants don’t offer this on their menu and I haven’t found one that serves this soup here in Melbourne.

Here’s the recipe taken from my mum’s Nora Daza cookbook :

Ingredients:
Filling:
1/c c water chestnuts or singcamas (jicama), chopped
5 pcs. dried mushroom, soaked in water for 25 minutes, then chopped
1/2 c cooked ham, chopped
1/4 c shrimp, chopped
1/4 c green onions, chopped
2 Tbs soy sauce
1/2 tsp salt
1/4 tsp pepper
1 Tbs cornstarch

20 pcs. wanton wrappers

Broth:
8 c chicken broth
20 large shrimp, peeled and deveined
1 chicken breast, sliced thinly
1/4 lean pork, sliced thinly
1 egg white, beaten
1 Tbs cornstarch
1 carrot, sliced
5 pcs. dried mushroom, soaked in water for 25 minutes, then sliced
Chinese cabbage, cut to serving pieces
1 c. sitsaro (snow peas)
salt and pepper

Combine all ingredients for filling. Spoon filling into wanton wrapper and seal with water, set aside.

Bring chicken broth to a boil. Coat chicken breast and pork with cornstarch and then with beaten egg white. Add to broth. Simmer until done. Drop the shrimp one at a time into the broth. Add the stuffed wanton wrappers. Simmer for 5 minutes. Put in mushrooms, cabbage and season with salt and pepper. Ladle hot soup into individual soup bowls, break an egg (optional), and serve.

Now I’m not even sure if this is a Chinese recipe or maybe it’s a Filipino-Chinese creation.. or maybe it’s called by another name. But whatever! It tastes good and is the perfect meal for rainy days.

 


Bottled Tuyo

11 Mar

Ahhh… Tuyo! (salted dried herring)

I have a love-hate relationship with tuyo. I love eating tuyo (not just for breakfast – with eggs and garlicky fried rice) but in pastas and salads as well.. but at the same time I hate how it makes the whole house stink!!! (I do have a small house).

Now I found a solution to this dilemma. No.. I don’t douse the whole house in air freshener.. and I didn’t knock the kitchen wall either for better ventilation. What I do is make tuyo sardines!

This is not an original concept as I remember seeing someone doing this on TV ages ago (think early 90s) on (I think) a show featuring celebrities doing their favourite/signature recipes. Well, what they did is cook a big batch of tuyo, fry an equally  big batch of  chopped garlic – place in a jar and then pour in some olive oil. Voila tuyo sardines!

bottled heaven =)

I added some dried chili on my version and made it Edward-proof (vampire from Twilight… nevermind!).

So… your house would still stink… but not as often as your tuyo craving! You can also use your tuyo for your pasta (mix shredded tuyo with sundried tomatoes and some shredded basil) or make some fried rice – which is what I did below (day old rice, eggs and some coriander).

Ahhh… the possibilities are endless! Hmmm… okay maybe you can’t use it on cakes! Whatever! You get my drift!!!