Cooked From the Heart » Archive
LP2 – Ligo Sardines Sauteed with Bok Choy
When we were growing up in the Philippines, specifically Baguio, what I remember the most with every impending storm was the sirens. My friend TingAling provides a colorful description of the signaling system and other Baguio experiences in her entry. When the sirens go off, we knew that school will be cancelled and we’ll be house bound for a couple of days at least. That’s the good thing. The bad thing is, Baguio is a mountain town, and gets a lot of it’s meats, fish, and other staples from the lowlands. Usually trucked up the winding roads that are prone to mud slides whenever a big storm comes, leaving the city without the basic necessities for days. When the refrigerator has been emptied and all fresh produce have been consumed, … Read entire article »
Filed under: Filipino, Lasang Pinoy, seafood, secret pot
LP2 – Meat Ball Soup
I have been blessed with good karma when it comes to storms (said with fingers crossed and knocking on wood at the same time). Typhoons, as you will soon learn from reading all the other Lasang Pinoy entries are quite common in the Philippines. For a while I had missed the torrential rains and winds these bring as I lived in southern California where it is indeed sunny 350 days a year. Ok, so maybe I exaggerate a bit, but I’m sure it’s pretty close. Then we moved to North Carolina, where once again I could feel the bracing winds of hurricanes. You get what you wish for, right? So the first year after we moved here, hurricane Fran paid us a visit, toppling trees and downing power lines. We … Read entire article »
Filed under: beef, Filipino, Lasang Pinoy, soup
Lasang Pinoy 2 – Cooking up a Storm
The second round of Lasang Pinoy, cooked up by Karen and Stef is coming up, this time hosted by CeliaK of English Patis. Join us is our communal reminiscing, during this time of calamitous hurricane season in the U.S., to remember the typhoons we grew up with in the Philippines and the foods we associate with it. Visit CeliaK’s guidelines and submit your recipes and/or memories on or before September 29. I hope you can join us! Lasang Pinoy button was designed by the Ilocana Chef. Visit her site to get buttons. … Read entire article »
Filed under: announcements, Lasang Pinoy
Sassy Chicken w/ Mushroom & Sour Cream
This recipe is derived from the Pinoy Cook with very little changes. It has become a regular at our house because it is quick and easy to prepare and because the flavor suites everyone’s palate. 1 lb. boneless skinless chicken breast, cut into strips2 cloves of garlic, chopped1 large onion, sliced1 can of Straw Mushrooms, drained1/4 cup of butter3 tablespoons of sour creamSalt & Pepper, to tastegarnish with Flat leaf parsley, chopped In a hot pan, melt the butter and lightly brown the chicken pieces. When done, remove chicken from the pan and saute’ the garlic and onions until fragrant. Add the chicken back in, add the mushrooms and sour cream and season with salt and pepper to taste. Sprinkle with parsey leaves and stir quickly before serving. Another 30-minute meal, including … Read entire article »
Drunk Shrimp ala Ting
This recipe is derived from TingAlings Nilasing na Hipon (Drunk Shrimp), which is a variation of halabos na hipon which is shrimp basically steamed in it’s own juice. 2 pounds of Fresh Shrimps 2 cloves of garlic, minced 1 teaspoon minced fresh ginger 1 tablespoon olive oil 1/4 cup dry white wine 2 tablespoons chopped flat leaf Parsley Salt & Pepper to taste Heat the olive oil and saute’ the ginger and garlic until fragrant. Add the shrimp, toss, add the wine, cover and steam until cooked. Season with salt & Pepper and garnish with chopped parsley. Serve with steamed rice. … Read entire article »
Crab Cakes
Time again to clean out the photo archive. I haven’t been posting as much as I cook and the back log has started to build. Here is one that was buried in the archives, which is a favorite of my husband’s. He loves crab cakes, probably because he doesn’t have to bother picking through the crab, and just enjoy the meatiest parts. Myself, I like to play with my food, so any opportunity to get my hands slurpy lickin’ good, is a good meal. My version is culled from several crab cake recipes, where I picked ingredients I like and to proportions I think will work. To make these crab cakes you will need: 1 pound lump crab meat (I used Philips) 1 egg beaten 1/2 onion, chopped 2 cloves of garlic, minced 1/2 stalk of … Read entire article »
Filed under: seafood
The New Diet Fad
Have you ever thought of Filipino cuisine as diet food? Food seems to be all over the bloggerdom this month of September as it is also the topic at Blogkadahan.com. Come visit my theory on a new way to lose weight. EAT!!! … Read entire article »
Filed under: announcements
Sinigang na Hipon (Shrimp in Sour Soup)
For our Friday night fish dinner, I decided on soup for these “head-on” shrimps that are so hard to come by around here. These again are fresh Carolina shrimps I chanced upon at the grocery store. My girls and I love soupy dishes, and this was a welcome one, despite the heat. The Clone had her vegetarian meal since I still can’t get her to eat any kind of seafood. I am proud to say, that all the vegetables for this dish came from our garden. 6 cups of water 1 small onion, sliced 1 cup of cherry tomato, halved 1 pound of shrimp with head on 2 small japanese eggplants 1/2 pound of long beans, cut into 2 inch length 1/2 pound of baby bok choy 2 fresh cayenne peppers Tamarind Powder (Mama Sita’s sigang mix) Salt to taste Bring … Read entire article »
Filed under: Filipino, seafood, shrimps, soup, vegetables
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