Pizza Night!!!

The kid can be a picky eater, but when it’s pizza time… all she wants is CHEESE!

She will (and does!) pick all other ingredients and put them aside!

Soooo….

Because I was feeling a bit lazy and because the kid kept asking for it, we had pizza night.  For her… cheese pizza.  For me… Hawaiian!

The best pizza crust recipe (for me) is the Olive Oil Dough from Artisan Pizza and Flatbread in 5 minutes a Day by Jeff Hertzberg and Zoe Francois.  But I halve the recipe since I don’t have a container that’s big enough.

1-3/4 cups lukewarm water
1/8 cup olive oil
1/2 tablespoon instant yeast
1/2 tablespoon Himalayan pink salt
1 tablespoon sugar
3-3/4 cups bread flour

Just stir everything together and then leave it at room temperature for a couple of hours.  Then stick it in the fridge overnight.  The next day, pinch off some dough and roll out as thin (or thick) as you like.  We like ours super-thin, about 9-1/2 inches in diameter.  (Then again, an off-the-shelf frozen pizza crust works just as well, too.)

Put some fresh diced tomatoes (or by all means use the ones from a can, just remember to drain them… or go ahead and spread on some ready made pizza sauce, that’s fine too!) then pile on the cheese!  In our case we already had cheddar, parmesan, and toast cheese so we just had to get some mozzarella (I saw an all-in-one pack of shredded pizza cheese and was so tempted to buy it; and I’m sure I would have if we didn’t already have other cheeses at home!)

Anyway, bake the pizza at the highest setting (as possible – ours was about 475*F) of the oven for about 10 to 15 minutes… then enjoy!!!

(for the Hawaiian just put sliced ham and pineapple chunks!)

 

 

 

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Japanese-style Chicken Curry

Curry is no stranger to our table, but we usually have the Thai kind, and our usual local variety… but this time I wanted to try Japanese-style – a thick, sweet-ish curry.

I decided to follow the recipe for the curry base here, from scratch with only 5 ingredients!!!

1/4 cup butter
1/4 cup flour
1 tablespoon curry powder
1 tablespoon garam masala
1 tablespoon sugar
pinch of cayenne pepper (optional)

First make a roux – melt the butter then add the flour.  Stir and cook over low heat until the roux is browned.  add the other ingredients.  Set aside while the curry dish is cooked.

400 grams boneless, skinless chicken thighs, cut into serving pieces (cleaned and patted dry)
4 ginger slices
2 cloves garlic
1 small onion, sliced
2 potatoes, cubed
3 to 4 cups chicken stock
1/3 cup curry roux
2 tablespoons sweetened applesauce
salt and pepper to taste
1 small red bell pepper, cubed

Saute the ginger, garlic and onions until soft.  Add the chicken and stir fry a couple of minutes.  Add the cubed potatoes. Add about 1 cup of the chicken stock; set the heat on low.

Add about a cup of chicken stock to the curry roux, to loosen it a bit and then put it into the pot. Stir to dissolve and mix everything; add remaining stock and applesauce. Let simmer until the chicken and vegetables are cooked through. Add the cubed bell peppers last (to keep them crunchy) Season with salt and pepper.

Serve hot over rice!!!

 

Bola Bola Soup

Bola is our word for “ball”, so literally, bola bola is 2 balls.  But what it really means is any kind of “meat” balls… so it could refer to meat, fish, chicken, beef, squid, mushroom, etc.

The bola bola that I knew consisted of 2 kinds – the fried one and the processed one that was usually floating in chicken soup!  It was a bowl of comfort!

The simplest kind is the one with fish or chicken stock and fish balls, with chopped spring onions as garnish.  The more elaborate ones have shredded chicken, noodles, pechay, sometimes even mushrooms, and several kinds of balls.

The first thing I always do is boil chicken breast with onions, salt and ginger ti make the stock.  The stock is strained of impurities and the chicken is shredded and put back into the stock.  The stock then is reboiled and the balls are added.  When the balls float to the top, it is time to put in the pechay (wombok).  The soup is ready!

To take it one step further, the soup can be ladled into a bowl with parboiled egg noodles to make noodle soup!

 

Tofu and Mushrooms with XO Sauce

As I’ve said before, the secret to any good XO dish is the XO sauce!  If you have a good XO sauce (traditionally a scallop-based sauce, but other variants such as abalone has been available in the market), you can virtually mix and match any combination of ingredients!

Take this combination of tofu and mushrooms.  It is a standard in our kitchen since I always, always have mushrooms, and tofu is one of hubby’s and the kid’s favorites!

This is one of those recipes that really does not have specific measurements…

Always begin with a hot pan and the golden “trio” of garlic, ginger, and onion.  Saute until soft and fragrant.  Toss a heaping spoon of the XO sauce (use as little or as much as you like!) into the pass and stir fry until fragrant (trust me, the fragrance is divine!)  While optional, diced red bell peppers may also be added (it adds color as well as texture and flavor).

Throw in the mushrooms (use whichever ones you like – my personal favorites are shitake, enoki, and the Korean king oyster) and stir fry several minutes until the mushrooms are cooked.  De-glaze the pan with some rice wine and a splash of oyster sauce and sweet soya sauce.  Add a little water if you like a saucy dish.  Then add the sliced tofu (my favorite shape is the cube).  Adjust the seasonings according to personal taste.  Cook until the tofu is heated through and then thicken the dish with cornstarch slurry.  Garnish with sliced leeks.

It’s super delicious on top of steamed rice!

 

Super Easy Lobster Rice

Truth be told, this is a super cheat recipe…

Why?

Well, first of all, I couldn’t afford lobster!!!!  So the cheat part of the recipe is that I used the “doggy bag” that hubby brought home the other day (he had a business dinner at a [very very] posh restaurant).  One of the guests requested lobster and there were leftovers…

The super easy part is using the rice cooker!  Place 2 (rice cooker) cups, rinsed clear beforehad, in the rice cooker.  Mix the leftover lobster dish (which was cooked in garlic) with the appropriate amount of water and pour into the rice cooker, then switch on the rice cooker.

When the cooking is done, fluff up the rice with lobster pieces and serve!

How easy is that?????

Best part is how yummy it was!  The rice was infused with lobster goodness!

 

Mommy’s Marinara

My mother is a recipe hoarder.  Me?  I definitely got it from her… I also hoard recipes, cookbooks, etc. etc.  These days my cooking/baking list grows even longer since I’ve added her recipes to mine!

There is one recipe, however, that is NOT written anywhere.

A long time ago (when I was just past my teenage years, in fact), I went through a stage where I abhorred meat sauce for pasta.  I was lamenting about it that particular day when she said (paraphrasing here) “what’s your problem? it is so easy to make simple spaghetti sauce!”

She then goes on and dictates “the recipe” (again, paraphrasing here)-

Sauté 4 cloves garlic (smashed) and 1 small onion (minced).  Add a pinch of chili flakes, then pour a (big) can of stewed whole tomatoes in the pot.  Add a fistful of Italian seasoning and season to taste (large pinches of sugar, salt and pepper).  Lightly crush the tomatoes.  Simmer 15 to 25 minutes, stirring occasionally.  Use the time to cook the pasta, 1 medium pack (which later I found out to be 500grams spaghetti, more or less).  In the last few minutes of simmering the sauce, throw a fistful of grated parmesan in the pot.  Mix.  Done.

Then she continues to say that it is easy to vary and add flavor – add whatever it is before the tomatoes…

for meat sauce, stir fry ground meat (anywhere from 250 grams to 500 grams), add the tomatoes when the meat is browned

for veggie sauce, add diced peppers or pimientos, sliced mushrooms, diced zucchini, carrots, asparagus, eggplant, etc.  (if you want the veggies to stay crunchy, add in the last 10 minutes of simmering)

for seafood, add 1 small of anchovies and seafood as desired (just don’t over-do it!)

Later on, someone told me that this was basic marinara sauce.

I’ve used this formula for years!  And hubby loves it!  Any which way I make it! And I’ve made it with shrimps, meat, veggies, clams, mussels, crab, even with canned sardines!!!

But my absolute favorite is this mixed seafood!

 

Chicken Chilindron

Aside from cookbooks, I also collect cooking magazines… but real books and magazines are bulky!  So sometime ago, I began subscribing to electronic versions…

It is in one of these electronic subscriptions that I saw this recipe by Jamie Oliver… I largely followed the recipe except for skipping the olives, using chicken drumsticks, substituting a couple of ingredients, as well as halving the recipe –

about 700g chicken drumsticks, cleaned, rinsed, pat dry
sea salt and pepper

2 pieces Italian garlic sausages, sliced

1 onion, sliced
2 cloves garlic, sliced
8 medium tomatoes, skins removed, sliced into halves or quarters
1 small can sliced pimientos, drained
splash of rice wine
200 ml chicken stock
1 teaspoon dried rosemary
a pinch of saffron, steeped in a little hot water
zest from half a lemon
2 anchovy fillets

Season the chicken legs with salt and pepper and brown in hot oil for a few minutes.  Remove and transfer to a plate.

In the same, stir fry the sausage slices until cooked.  Remove and transfer to the same plate as the chicken.

In the same pan, on low-medium heat, sauté the onion and garlic, until fragrant and soft, taking care not to let them get burned.  Splash the pan with a bit of rice wine to deglaze then add the tomatoes and squish them (!), as well as the sliced pimientos (left them whole largely since they were not big pieces anyway).  Add the chicken stock and rosemary.

When the pan starts simmering/boiling, put back the chicken and sausages.  Cook on low-medium, uncovered, for about an hour, or until sauce is thickened.

After 30 to 40 minutes, add saffron and steeping liquid. Add the lemon zest and anchovies. Season with salt, if necessary (I added a large pinch of sea salt).

Serve hot, with rice!!!!

This stew is so delicious!  According to Jamie Oliver, this stew comes from Aragon in northeastern Spain, and it works with lamb, too.  But lamb is uncommon where I’m from but I think I will try it with pork!!!

Steamed Chicken

The problem with my mom’s recipes is that they need decoding!

My mom writes her recipes in weird ways.  Most of the time, there are no instructions; instead there are groups of ingredients with a brief sentence at the end.

Like her recipe for steamed chicken… there are 3 groups of ingredients and a short sentence at the end – Steam for 10 minutes.

Hmmmmm….

Someone else would (probably) throw this recipe out the window but it’s a good thing that I know my mom (pretty) well and can speak her “language”…  As she explains to me, it is deliberate on her part so that her recipes remain her secret.  (As I mentioned before, she rarely shares her recipes!)  So, given her preference, I will not (well, I can not) share her recipe.  I can, however, share mine (even if it is based on hers, it is NOT the same…)

750 grams boneless chicken thighs, skin on, rinsed and dried with paper towels

Slice the chicken thighs into serving pieces (if the thighs are large, cut into 4). Mix together slices of ginger, 1 tablespoon EACH of sesame oil, oyster sauce, and light soya sauce, 2 tablespoons cornstarch, and 1 teaspoon rice wine.  Marinate the chicken pieces in this mixture for about 20 minutes.

Meanwhile start boiling water in the steamer.

Prepare:

5 stalks of leeks, sliced at a diagonal, separate the white and green parts
ginger, slice into thick matchsticks
about 12 slices of lotus root, parboiled then drained
about 80 grams fresh black fungus (tenga ng daga), sliced into strips
re-hydrated banana blossoms, thick hard end/s removed

In a round Pyrex dish (a deep pie plate works), scatter the white parts of the leeks. Arrange the lotus root at the base of the pan.  Scatter the black fungus on top, then the banana blossoms.  Arrange the chicken thighs, skin side up, and stick the ginger pieces in between the chicken thighs.

When the water in the steamer boils, put the plate in.  Steam for 10 to 15 minutes (depending on the size of the chicken pieces); start counting minutes when the water reboils.

Before serving, garnish the top with the green part of the leeks.

Note – the dish has a delicate and mild taste, should you wish for a stronger flavor, adjust the seasonings as desired, or add slat and pepper, according to personal taste.

Three Crabs and Rice

The good news is I have more of my mom’s recipes that I thought.  The “bad” news?  I am becoming more compulsive in finding more…  And worse…  The more I find, the more I want to make, cook, and bake everything!

The first dish that I wanted to make was her Crab Rice… but as always, I want to do things my way!  So, while her dish is steamed for an hour in a steamer, mine is cooked in my rice cooker!!! I like the convenience of a dump-everything recipe.

I also varied the recipe somewhat… because I could not find live mud crabs, but I had crab meat from blue crabs, talangka (Asian shore crab) and soft shell crab!  Why, you may ask, do I have those???  Well… it seems that I bought them at one time or another and they kinda got stuck in freezer.  By “stuck” I mean it got relegated to the bottom and it only surfaced when the freezer broke and we had take everything out!

So, this dish is based on my mom’s recipe but it is uniquely mine too!

(Note – using 3 kinds of crabs is a bit complicated. The easier way to do it is to simply use 3 to 4 pieces of crab, live mud crabs to be specific.)

1-1/2 cup rice (I use “young” denorado variety)

100 to 150 grams liempo (pork belly strip), sliced into matchsticks, optional
6 pieces (small) soft-shell crabs, rinsed and patted dry
200 grams talangka, cleaned
1/4 to 1/2 cup crab meat
8 pieces dried black mushrooms, rehydrated, reserve soaking liquid

several slices of ginger
4 cloves garlic, sliced
1 small violet/red onion, minced

1/2 tablespoon sesame oil
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon rice wine
1 to 2 tablespoons reserved mushroom soaking liquid
1/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste

3 cups cold water, more or less depending on the variety of rice used

flour for dredging soft shell crabs

leeks or spring onions for garnish

Place the cold water in the rice cooker pot.  Set aside for the meantime.

Saute half the ginger, garlic and onions.  Add the crab meat; stir lightly to break up the meat but not so much – leave the mix chunky.  Add the rice grains and stir lightly, just so the rice grains are coated in oil.  Pour this mixture in the rice cooker.  Put the rehydrated mushrooms in the rice cooker pot as well.

Saute the remaining ginger, garlic and onions.  Add the sliced pork belly and stir fry a couple of minutes.  Add the talangka and seasonings.  Cook a couple of minutes then dump the mixture in the rice cooker.  Give a quick gentle stir to mix everything.  Switch on the rice cooker and cook.

Meanwhile, dredge the soft shell crabs in flour.  Then, fry it until it is cooked.  Drain on paper towels.  Set aside until the rice cooker finishes cooking.

When the rice is done, put the fried soft shell crabs on top.  Garnish with leeks then serve!

If using a single variety of crab,  get about 3 to 4 pieces of crab.  Parboil the already clean crabs until partially cooked.  Lift the crabs out, reserve the liquid left behind.  Leave one crab whole, and chop the rest into smaller pieces.  There will be more liquid coming from the crabs, save it as well.

Put everything in the rice cooker except the whole crab.  Don’t forget to put in the crab liquids.  Give a quick stir to mix everything up.  Switch on the rice cooker.

Halfway through, put the whole crab in.  Cover and continue cooking until done.

Garnish with leeks or spring onions and serve!

Note about the pork – go ahead and skip it.  I find that it interferes with the overall dish!

Final note – my mom’s recipe specifies glutinous rice but I had none and used our usual denorado instead.

Seafood Pasta Paella

Sometime ago I was given a largish packet of saffron. I knew it was expensive so I used it sparingly. Until the other day when I saw that its expiration date was drawing near. It would have been more wasteful if I just left it to expire, so I set about to cook with it!

My first project? Paella of course!!! But not with rice, with pasta!

I planned to serve this to “the boys” – hubby’s friends who come to the house twice a month or so.  They were polite enough to rave and gush at my cooking!

*smile*

400 grams spaghetti

2 tablespoons hot water
large pinch of saffron

1/4 cup olive oil
1 red bell pepper, sliced into strips
1 small onion, finely chopped
1 head of garlic, smashed and minced
4 large tomatoes, sliced into large dice

4 pieces small crab
6 pieces large shrimp
4 pieces large mussels

1/2 teaspoon paprika
2 bay leaves
salt and pepper to taste
chili flakes, to taste

5 to 6 cups of fish stock or water

Get 2 pots ready on the stove – one for the spaghetti (with salted water) and the other for the paella (I took out my paella pan!!!)  Start the water boiling for the spaghetti and heat the paella pan.  Meanwhile, steep the saffron in the hot water.

When the paella pan is hot, quick fry the bell pepper; remove when it is almost done.  Toss in the garlic, onion and tomatoes.  Stir-fry several minutes.  Add the saffron and the infused water.

(At this point, check the other pot, the water should be boiling, in which case, throw the spaghetti in and cook until halfway done, stirring occasionally to prevent sticking.)

Add the crab, then remove when almost done.  Add the shrimp and the spices (paprika, bay leaves, salt and pepper and chili flakes, to taste.  Add about 4 cups of fish stock.  When the mixture simmers, add the half-cooked spaghetti and cook until almost done.  Towards the end of cooking, add the mussels and crab.  Add stock or water as necessary.  Season to taste.  Do not over-cook!

Before serving, arrange the seafood decoratively on top of the pasta.