Showing posts from January, 2010

Sweet and Sour Tasmanian Salmon

Sweet and Sour Tasmanian Salmon . I am always fascinated by the pink color flesh of salmons. Pink salmons are visually appealing and of course equally delicious. Australia is the home of the Tasmanian Atlantic Salmons . Tasmania is an Australian island and state located at the southern tip of the Australian continent. It is where the delicious Tasmanian Atlantic salmons are farmed. Click this link to see how they are farmed .  The Tasmanian salmon are always available fresh on most supermarkets here in Australia. It did not take a lot of thinking on what is the best Pinoy dish that I would cook with the fish beside sinigang na salmon . I thought they will make a great sweet and sour and it is. For the dish I needed salmon fillets skin-on, the reason I chose the fillet with skin-on, I wanted to fry the skin crispy and maintaining the rest of the salmon fillet just cooked tender and moist, remember they are fresh. The sweet and sour sauce is simple just a cocktail of stir fried

Ginataang Langka na may Alimasag

Ginataang Langka na May Alimasag,  Langka na May Bangot na Kasag  is a Bicolano fare . Young jackfruit slices cooked in coconut milk with blue crabs. Jackfruit cooked with coconut milk goes very well with the crabs, personally I prefer this ginataang alimasag version compared to the Tagalog version which uses string beans and pumpkin for vegetables. Cooking is almost similar to my ginataang crab or guinataang shrimp with vegetables dishes. I usually steam cook my crabs before cooking them with coconut milk this way I won't overcook the vegetables. Ingredients: 2 cups langka, unripe jackfruit, sliced 1 kilo alimasag , crab, about 4 pieces 2 thumb size ginger, cut into strips 1 large size onion, chopped 1/2 head garlic, crushed 2 cups pure coconut milk 1-2 pieces siling labuyo , bird’s eye chili, cut in half 2-4 pieces siling haba , green chili cooking oil salt Cooking procedure: Remove belly flap of each crab wash and drain. Steam crabs for 10-15 min

Salisbury Steak, Burger Steak with Mushroom Sauce

Salisbury Steak, Burger Steak with Mushroom Sauce is not new to most Pinoy, its one of the best seller of Red Ribbon and has been around for a long time. Jollibee have their version also. I love Salisbury steak, years back Red Ribbon’s Salisbury steaks was a regular lunch when I was working at Ortigas Center, our office was just across one of Red Ribbon’s bake shop. I was looking for a dinner at the supermarket when I noticed those burger patties shaped like the Australia Continent, yes tomorrow is Australia Day , and I thought it was the best time to make Salisbury steak dinner. This version is fairly easy almost all of the ingredients are available at any supermarket pre-cooked or partially cooked or prepared. First of all find a 100% pure beef burger, it will make a big difference, we also need Campbell’s Cream of Mushroom Condensed Soup , pre-cooked mashed potatoes and mixed vegetables this will save a lot of time and effort. For the button mushrooms I used fresh

Mac and Cheese, No Bake Macaroni and Cheese

Mac Cheese is one of my favourite pasta dishes. Kenny Roger’s serve them as side dish. Macaroni with cheese are prepared in several methods, for now I am sharing my no-bake macaroni cheese with ham. For this recipe I have used penne pasta instead of the usual macaroni pasta. The choice is yours any similar pasta can be used. For the cheese I used Eden any left over cheese ball will also do. Making this no-bake home version of mac cheese is fairly easy. It is important that the pasta is not overcooked, we Pinoy tends to overcook our pasta. Just cook the pasta as per package instructions we want them al dente, overcooked pasta and cheese do not go together that good. Okey here is my mac cheese using penne pasta, enjoy. Ingredients: 1 kilo penne pasta or macaroni pasta, cooked as per package instructions 1 block 180g Eden cheese, grated 4-6 tbsp. pimiento cheese spread 100g salted butter 1 1/2 cups evaporated milk 1/4 cup cornstarch fried ham, cut into small sq

On Temporary Hiatus

I will not be publishing new recipes or post for now until I am settled on my new work assignment. I will attend to your comments and queries once I get settled. In the meantime do browse the archive, you might find the recipe of the dish you are looking for.

Cebu Paklay

Paklay to some part of Visaya is a dish where the vegetable or meat ingredients are cut into strips, like pinaklay na tambo (bamboo shoot cut into strips) this I have learned lately. The Paklay of Cebu and some parts of Mindanao is made up of beef, goat or pork innards usually tripe, liver and heart, sautéed and cooked with ginger and chilies. Strips of vegetables like bell pepper, carrots ect. are added to give a contrasting color besides flavor. And of course bamboo shoot, but I have seen or eaten paklay with out it.  The dish is similar to papaitan of the Ilocanos but with out the bile and usually with out the broth also. On some versions they add atsuate or annatto extract for the vibrant orangey color. This is my second version of paklay , my first paklay , click here to see that post is made up of pork innards with little broth. My second version I used beef tripe and liver but nearly dry. Here is how I made my “Cebu Paklay ” enjoy. Ingredients: 1/2 kilo b