Fried Espada Fish and Steamed Okra with Bagoong Isda

I haven't cooked Espada fish back home, but I remember tried eating one. Espada is always available in the wet market and is also one of the cheapest fish sold here. I bought one piece, about 750 grams and decided to fry it to match the Okra Eio bought the other day. The fish vendor cleaned it for me, so i just have to wash it thoroughly before frying.

For frying the espada fish, I used:
1/2 cup cooking oil
a teaspoon of salt
ground black pepper

Rub the salt inside cavity and on the fish, sprinkle some ground black pepper, heat the oil in a frying pan over high-heat, and fry the fish just until golden brown.



For the steamed Okra:
Wash the Okra and place it on a pan and add 1/4 cup of water, over low-heat cover the pan and cook for 3-5 minutes.
Serve with kalamansi and Bagoong fish. 

Skye loved the Okra dipped in bagoong isda and kalamansi sauce on her first try, and immediately saved some pieces of okra on her plate. Snowe likes the fried fish with vinegar and patis, she finished her food on her own! Yay, for Snowe! 

Easter Eggs

Snowe's Family Portrait

This is Snowe's 1st interpretation of a family portrait. She loves to draw and paint using water color, most of her drawings are on an A4 sized white paper, and usually abstract. I was surprised when she called me and said "Mom, look at what I draw!" I asked her what's it about and she introduced me to each one on the drawing. She said it's our family, with her Tita Amor, who's also with us here in Shanghai.

Tree Planting and Champorado and Dried Fish (Tuyo)

It's raining on a Saturday morning in Shanghai. We woke-up early today because Skye and her Dad are going to Minhang district. There is a tree-planting project by the Chinese Government, and they are joining with some of Eio's officemates.
I decided to cook Champorado for our breakfast because Skye and her Dad love it, and I believe it will boost Skye's energy for the day... (chocolate!) and here's how i prepared it, very easy!

For the ingredients:
1 cup malagkit rice
6 cups water
3 tablespoons of Cocoa
1/4 cup White Sugar
Powdered Milk (usually served with evaporated milk, while others prefer adding coconut milk)

How to:
Wash and drain malagkit rice and place in a casserole, add 6 cups of water and let boil until the rice puffs with occasional stirring. Dissolve cocoa in hot water and add to the congee. Let boil for a few minutes, add more water if needed. Add sugar depending on how sweet you like your champorado. Serve with milk.
I usually add sugar depending on who will eat it. Skye prefers a sweeter champorado and not mixing the milk into it.


And she'll eat this way....

I love it with Tuyo,

and Eio, too!


And Skye planted two trees, she said it was fun planting trees.

Skinless Longanisa

Ingredients:
750 grams of ground pork with a little fat,
a head of garlic - crushed,
A tablespoon of rock salt,
half a cup of brown sugar,
ground black pepper

Procedure:
Combine first the crushed garlic, salt, sugar and ground black pepper on a glass bowl until all wet with the juice of garlic, then add the ground pork. Mix thoroughly (mas masaya i-mix by hand ito). Refrigerate overnight or for at least an hour. Cut square pieces of aluminum foil 5"x5" will do. Form into a log (I used 1 heaping tablespoon) then place on a foil and roll tightly. Do this with all the remaining mixture. Your skinless longganisa is ready for cooking after chilling for two hours, make sure you take off the foil before fying. You can stack the remaining portions on a sealed container in the freezer for weeks :-)

A Special Valentine present

My daughters made this art craft, a special flower vase, as their gift for me on Valentine's Day. It has two flowers in it, they said one from Skye and one from Snowe. It even has some soil inside made of pieces of paper.

Hugs and kisses for my loving daughters, from their proud Mom!

Thursday afternoon in Shanghai

Grilled Oysters

Wash the oysters carefully and place on the hot grill for a few minutes until the shell opens. Serve each oysters on the half shell with a dipping sauce or sliced lemon.

I prefer this vinegar-onion sauce:
Combine chopped red onions, a teaspoon of salt, a pinch of sugar and ground black pepper in a cup or individual soup bowl. Stir until the juice of onion dissolve the crystals, then mix in a half cup of vinegar. You can add chillies and chopped spring onions if you like.

Sarap nitong pulutan!

The Nutcraker Suite

Skye and Snowe love singing The Nutcracker Suite of the Little Einsteins and never seem to get bored watching it on DVD. They already memorized the song and had the habit of singing it after dinner to entertain their Dad. The music is included in their piano so they get to play it a lot everyday.
Watch Skye sing while very Kulit Snowe runs around her in this video clip.

Crispy Pata and Fresh Vegetable Salad

We had this for dinner last night. Eio bought about a kilo of pork shoulder last Sunday and asked me to cook it for dinner the next day. I thought, that would take hours to prepare. So, before we started watching Stargate SG1 series on dvd, I washed the pork, placed it in a casserole covered with water, added some salt, black peppercorns, cloves of garlic and onions. After removing the scum as it started to boil, I left it covered for about 90 minutes in low heat. I put it in the fridge in the morning and took it out before 6 in the evening.

While heating the oil in the casserole, I prepared the sauce. I mixed together half cup of rice vinegar, 1/4 cup kum chun soy sauce, minced 2 shallots, crushed a clove of garlic , sliced a piece of green chilli, a teaspoon of sugar, salt and ground black pepper. I also prepared All-around-Sarsa ni Mang Tomas for the kids' sauce.

Before putting the pork in the casserole for deep frying, I added a pinch of salt in the hot oil, Mom said it would reduce the spattering of oil. While waiting again, for the pork to brown, I prepared the veggies. I placed pieces of romaine lettuce, slices of cucumber, tomatoes and fresh mint leaves on the serving dish. The dressing for the salad would be Kewpie's roasted sesame salad dressing.

When the pork is already brown, I added about a tablespoon of cold water in the oil before i took out the cooked pata, TF said to make the skin crispy. And just after taking the photo, hubby arrived. I served this with hot steamed rice and a bottle of sprite. I thought there'd be left-over pata for today but we were able to finish it all last night.

Update: Maestrong Marc

Congratulations once again to Marc, for winning in the recent PLDT-DPC painting competition.
3rd Place, 2009-2010 PLDT-DPC Telephone Directory Cover Visual Art National Competition. The winning smile with his mother Tita Letty.

Maestrong Marc

Today is Marc Salamat's birthday, one of my cousins, and as a gift, I would like to share some of his paintings here on my blog.

He calls this "Pakitanggilas" oil-on-canvass, one of 3 Runner-up Winners at ArtPetron painting contest last August 2008.


"Paboritong Kasuotan ni Ina" oil-on-canvas, Finalist in 41st Shell National Students Art competition October 2008


"The Hope Will Come" oil on canvas, December 2008, a portrait of his Father.


"Muni-Muni" oil-on-canvass, 2007.

You can view more of Marc's paintings on his multiply account

Happy Birthday, Marc! Isa kang tunay na alagad ng sining!

Fried Milkfish and Nipa Vinegar of Hagonoy

One of my favorite Ulam, Fried Bangus or milkfish, The best when matched with different dippings or side dish - pure vinegar from Hagonoy, fried eggplants, fresh tomatoes and "bagoong" or shrimp paste.
Yes, the dish looks like Daing na Bangus or marinated milkfish but it's not, we just fried it that way. That is, fresh milk fish cut half from the back, head to tail, and divided into four pieces, add a little salt and pepper and it's ready to fry.
Another thing I really miss is the Sukang Hagonoy, just like Sukang Paombong, there's sweetness in it's sour taste, only thing is I'm sure I'm having pure vinegar because it's from my Uncle's Sasahan (nipa cluster) and Tuba (it's like an alcoholic drink among the farmers) straight to the Tapayan (big clay jars).
My Mom prepared this dish many times when we're home back in the Philippines last December, because she knows we really miss the kind of fish not present here in Shang. Thanks Mom!

Palitaw

Palitaw, Palitaw!
Ilulubog, Lilitaw!

Palitaw, one of my favorite Pinoy Kakanin, it's very easy to prepare and cook. I've been dreaming of this for months.

Made with Glutinous rice flour mixed with a little water just enough to form a ball and pressed to make it shaped like a tongue.


Arrange on a plate while shaping the rest of the mixture. Meanwhile, boil about a liter of water on a pan.


Put the glutinous rice dough in the boiling water.


Wait until they float, it means it's already cooked, and scoop it out.


Submerge in cold water to prevent it from sticking together.


Drain.


Roll the Palitaw in grated coconut.

Arrange on banana leaves (kailangan yun para kakanin talaga ang dating).


Mix some toasted sesame seeds with white sugar.


You can sprinkle sugar on top or roll it on the sugar mixture and they're ready to eat. Yummy!

No, I didn't cook this. I just watched my TF (Tita Fanny) and Mom while they're busy preparing the snack. I was having coffee when they decided to cook this kakanin and too bad, it's almost done when I thought of taking photos.

PinoyCook's Baked Macaroni

I've been a stay-at-home-Mom for many years now, 6 years it is, and living abroad has made me focus on experimenting in the kitchen. I've done lots of my Mom's and my TF's recipes, and for the many times I ran out of ideas, I just browse the internet and look for some dishes I never tried before.
One of the websites I got hooked on was shared to me by Mare Hershey where she got her recipe of Bopis. It was houseonahill(dot)net in 2004, where I got the baked macaroni recipe, which is now a hit to most of our friends here and back home. Last November, some friends are asking me to bake for them for their Christmas party, but I was scheduled to fly home first day of December. Oh, I missed that oppurtunity to earn some extra money.
I haven't thanked enough Ms. Connie Veneracion of Pinoycook for the praises I get whenever I serve her bakedmac, and for continuously inspiring us, her readers, to cook at home.
So, this post is to show the many times I was able to put Pinoycook inspired dishes on our table.

This is the first time i made bakedmac , funny because it's on a round tray cannot find rectangular baking pan then, served with Pinoycook's Roasted Chicken. - July 2006


Snowe's 1st Bday - Baked Mac, Pork Menudo, Beef Cutlets with Buttered Vegetables, Roasted Chicken and Chicken Pineapple - November 2006


2 trays of BakedMac i brought for potluck in Pinoy Christmas Party in Shanghai, December 2006

Snowe's 3rd Birthday - Baked Mac November 2008

Bakedmac for the New year's eve of 2009 in the Philippines

Chinese New Year 2009, Shanghai

FlipTrip 05: Mylovehadfun!

New Year na, Nightout pa sa 10th!

New Year's day night-out with my siblings Part2, this time with Antu, Pam and Eio.
A pose with the Roots of Nature at the 10th. (Hope we had a clearer shot.)
The Roots of Nature recently launched their first album with "Lipad" as the carrier single which is also the theme song of the movie "Dayo".

FlipTrip 04: RomanCandle

This is how we lit a Romancandle - the Sumera way on new year's eve...



P(I have a lot of photos to post for the new year but I've been busy packing and unpacking so forgive me for this very late posts. There's more to come.)