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Dried Pusit Fried Rice

Here is another breakfast dish that will surely brighten up anyone’s day.
Aldrin and I both love dried pusit, we can finish off one 500-gram pack in just one sitting. With sukang may bawang at sili na sawsawan, you just can’t go wrong. I specially love Pinakurat or the hot and spicy Datu Puti Suka.

I used dried pusit to jazz up our ordinary sinangag. It’s as easy as 1-2-3, and one of those that you can call 10-minute kitchen wonders, like one of my favorite local cooking shows, QuickFire in CH.11.

Read the recipe after this break…

Hawaiian Pork chops for Dinner

Last night, was make or break for me, my hubby had a little tampuhan and I so wanted for him to forgive me already. So I thought of preparing a really special dinner for him using one of his favorite fruits as an ingredient. PINEAPPLE.

So here is my recipe for my Hawaiian Pork Chops.

Ingredients:

• 1 medium can of pineapple slices, syrup reserved (I prefer Del Monte Pineapple Slices)
• 4 cloves of garlic, chopped
• 1 tbsp of brown sugar
• 2 tbsps of soy sauce
• 1/2 kilo porkchops
• 1 tbsp of cornstarch dissolved in 1/2 cup of water
• 1 tsp of butter
• salt and pepper to taste

Procedure:

1. Combine the syrup, chopped garlic, sugar and soy sauce in a bowl.
2. Season this with salt and pepper.
3. Marinate the pork chops and pineapple in this mixture for about 30 minutes to an hour. Reserve the marinate later for the gravy.
4. Fry the porkchops and pineapple in little oil until the sugar has caramelized to get that BBQ effect.
5. Set the porkchops and pineapple aside.
6. In the same pan, lower the heat and simmer the reserved marinate mixture. This will serve as the gravy.
7. Add a tsp of butter to make the gravy more delicious.
8. Stir in the dissolved cornstarch to thicken the gravy and give a glossy effect.

Read more…

Sam’s Yummy Birthday cake

It’s my daughter Sam’s 4th birthday last October 25. And for her birthday, I decided to make a no-bake home-made dessert which also served as her birthday cake. I made Oreo cookie Graham cake and Fruity Graham cake with Sam and Ley’s help. They enjoyed the mixing and tasting! I think they have a future in cooking, they like playing restaurant where they call me “miss” and they ask me “miss, ano pong order mo?”

Before we get to another story, here are the ingredients:

For the Oreo Cookie Graham Cake:

• Graham crackers (original or choco-flavored)
• 3 cups of crushed Oreo Cookies
• 2 pouches of Nestle All-purpose cream, chilled
• 1 medium can of condensed milk
• gelatin powder (1 packet of Alsa Gulaman)
• 1/2 cup of milk (water will also do)
• whole Oreo cookies for decor

Procedure:

• First, melt the gelatin powder in 1/2 cup of milk (or water). Heat in pan until gelatin is fully dissolved. Set aside to warm a little bit. This will serve as a binder for a firmer cream mixture.

• Then, in a separate bowl, mix the chilled all-purpose cream and condensed milk. Stir in 1 1/2 cup of the crushed cookies and the melted gelatin. Mix well.

- you can let the kids help in the mixing. Kids will enjoy this stuff, as for my kids, I can see in their faces whenever I let them help out with the cooking and other chores like making the bed, drying the spoons and forks, they feel proud and they feel confident that I trusted them with an adult stuff. This is big deal for them!

• Line a baking pan or any other container with Aluminum foil or plastic wrap. This will make taking out the graham cake easier.

• After this, line the pan with whole graham crackers, make sure to cover the base of the pan. Pour part of the cream mixture to thinly cover the crackers. Repeat this step to have 2 layers of cream-covered Graham crackers. – Kids can also help in this, let them figure out how they can properly cover the pan with Graham crackers.

• Spread the remaining 1 1/2 cup of crushed Oreo cookies and cover with cream mixture then top with 2 more layers of the graham crackers and cream.
  

  Oreo cookie cream mixture

• Decorate the top with whole Oreo cookies. If there are left-over Oreo cookies, this can serve as a rewarding merienda for your kids for helping in the kitchen!
• Chill for an hour or two. Serve cold.

For the Fruity Graham Cake, just substitute the Oreo Cookies with a fruit cocktail. And you can use the fruit syrup to melt the gelatin powder. As final touch, set aside some of the melted gelatin to glaze the top layer of your Fruity Graham cake. Yum!

This Graham cake is also good as giveaway to your loved ones for Christmas, you can make smaller versions using those rectangular-shaped microwaveable containers. Your friends will surely love it!

Hearty Chocolatey Breakfast

Nothing beats a warm bowl of champorado, and champorado is the star of this story.

I woke up pretty late yesterday at 7 AM (yeah, that’s already late) but I still managed to prepare a very hearty meal – instant Champorado! Specifically White King Champ-o-rado (free promotion, available in major groceries and supermarkets). I am not sure if you already know this product but its really good. It has real malagkit rice and very chocolatey. Just follow the package instructions, and voila! you have your yummy Champorado! My kids were pulled out of the bed by the smell of the hot champorado and boy, they were really excited to eat!

Of course, Champorado is not complete without Evaporated milk (I always use Carnation, haha, another free promotion). I also served this with Spicy Dilis, you know, the red dilis? That’s it. Spicy Pusit would also be a very good partner or tuyo, anything salty actually is a good partner to champorado.

And so, a day has passed and my hubby is still not over the yummy champorado. He suggested that we ask his mom to cook authentic champorado when we visit them next week. (we’ll be going home to Mabini, Batangas for Sam’s birthday next weekend. Yey!) He said that we can buy the ‘malagkit’ rice at the grocery and buy tablea (tablea de cacao) on our way there. I’ll try to find coconut here and extract the coconut milk or maybe we can buy at the talipapa. I think Champorado would be yummier if served with a drizzle of coconut milk. Wow, thinking of it already makes me hungry. I’ll stop thinking about it for now. And that’s the end of my story. Next time, I’ll post the Champorado recipe, not instant.

***

As Sam my smart and beautiful daughter likes to say, (she got this from the LuckyMe commercial) “ang pagkain ng pamilya ay mahalaga”. So when you have the chance to cook for and eat with your loved ones, enjoy, its a wonderful bonding moment.
Have a blessed week everyone.

Embutido Special ala Leah

As promised, here is one of my Recipes. I am posting my Embutido Special recipe with pictures and with a couple of side stories too. By the way, thanks to my loving husband for naming my Embutido dish. (his only participation besides the eating part)

I cooked Embutido yesterday. The preparation started early in the morning, right after breakfast. The kids helped too. They are always excited to participate with the cooking preparation.

And so, let’s start with the Ingredients:

• 1/2 Kilo of ground lean pork
• 1 egg
• 1 medium onion chopped
• 1 medium red bell pepper chopped (you can also use canned pimientos, just chop it)
• 1/2 cup raisins
• 1/2 cup pickle relish
• 4 pcs. of Vienna sausage chopped
• 1 medium carrot grated (the embutido I made had no carrots though, there was a shortage due to the recent typhoons )
• 3/4 cup of bread crumbs (you can find this in the bread section of the groceries)
• 3 tbsp of soy sauce
• 1 tsp of pepper
• 1/2 tsp of salt

For filling or garnish:

• 2 hard boiled eggs sliced lengthwise
• Cheddar cheese sticks

Preparation:
In a bowl, combine the ground pork, chopped onion, bell pepper and Vienna sausage, grated carrot, raisins, pickle relish, bread crumbs and egg. Mix until all ingredients are well incorporated in the mixture. Season with soy sauce, salt and pepper.

When you prepare dishes like this, its okay to let the kids help out. With this dish, I let the kids beat the egg and I also let them mix the mixture as well. Just make sure that their hands are clean. I also wore a hairnet when I prepared this dish, we don’t want to see any undesirable ingredient in the Embutido. And that also goes with other meals that we prepare.

Next, we prepare the Embutido roll or the llanera Embutido. (llanera is the one we use for leche flans.)

For the llanera style, line the llanera with aluminum foil. Then arrange pieces of the hard-boiled eggs and cheese. Then, carefully fill the llanera with the Embutido mixture. cover the llanera with foil. This way, the embutido will have a nice presentation when take it out of the llanera.

For the roll style, scoop a mixture into an 8×11 aluminum foil, flatten it and arrange the hard-boiled eggs and cheese. Fill with the Embutido mixture to cover the eggs and cheese. Roll and twist the ends of the foil to seal the Embutido mixture.

Last step is to steam the Embutido. I used my sturdy rice cooker pot (this comes with a steamer pot topper) as steamer. Steam the Embutido in a stove top over medium heat for 45 minutes. Just fill the pot with 1 1/2 cups of water. And for the embutido roll, just turn it over after 30 minutes to cook the other side.

While waiting for the Embutido to cook, I took pictures of kids while goofing around.

For the quantity of the ingredients listed above, I was able to make one 8-inch llanera Embutido, 1 large Embutido roll and 2 small Embutido rolls. Here’s a picture of the Llanera Embutido. (Notice the hard-boiled eggs and the melted cheese.) I served this for dinner. This will surely be one of the home-made products that I will include in my future cook-to-order business.

I hope you enjoyed my post and that you will try to make Embutido for the weekend luncheon or dinner! Happy Cooking and Happy weekend!

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