Foods For Lunch

I've been wanting to lose weight but I think it's not possible if I keep cooking my favorite Filipino foods. Today I cooked hubby's favorite adobong pusit and my fave pinakbet for our lunch. I started cooking early because I'm a slow cook. I prepared all the ingredients for pinakbet and I cooked it first. When I was done, I cooked the adobong pusit. I followed the recipe that I watched from Kris TV. When everything were ready, I called hubby to eat lunch with me. The foods were yummy and I overate again. My bad! How can I lose weight if I eat a lot.

Purple Yam Jam (Halayang Ube)

My youngest brother gave me quite a few purple yam (ube) from his yard. He knows that I love making  purple yam jam (halayang ube) and he had tasted what I cooked last time. Compared to what he made, mine tasted better. The reason is, I put more ingredients in my jam while he put only condensed milk, sugar and evaporated milk. I think the coconut milk and butter added more flavor.

I made this recipe many times already because I really love the taste. My hubby love to have it for dessert. I also share it to my siblings and nephews. Last night, I stayed until past midnight cooking this recipe. 

INGREDIENTS

1 1/2 kilogram uncooked purple yam, (boiled then grated, shredded, or mashed)
1 cup coconut milk
1 can condensed milk (300ml) 200 grams butter
1 can evaporated milk (400ml)
1 cup brown sugar

COOKING PROCEDURES:

Boil the the ube (yam) until tender then grate or mash. In a cooking pot, put in the coconut milk and let it boil. Add the, evaporated milk, condensed milk, butter and sugar then stir well. Put in the purple yam then stir occasionally until the texture of the mixture becomes really thick (about 15 to 20 minutes under low fire) Transfer the mixture to a mold or any container and let the temperature cool down. Refrigerate for at least 2 hours then serve.

Refrigerator Cake

This recipe is one of the family's favorites. We've been having this for years during birthdays and other special occasions. Hubby love it and my 2 nephews can't get enough of it every time I share it to them. It's a no bake cake and it's so easy to make. No need to light your oven and make you kitchen hot. Try making it and it will surely satisfy your sweet tooth.    

Ingredients:

2 packs of graham crackers

1 can halves peaches (sliced thinly) 

1 small can condensed milk 

3 packs all purpose cream 

1 cup evaporated milk (for dipping crackers)

Procedure:

1. Mix the condensed milk and cream together.
2. Slightly Dip graham cracker one by one in evaporated milk.
3. Place a layer of graham cracker at the bottom of your container.
4. Add a layer of mix condensed milk and cream on top of the graham crackers.
5. Be generous, make sure that the cream covers all of the graham crackers.
6. Repeat procedure until you reached the desired layers you want, top with peaches.
7. Put in a refrigerator, serve cold.

Black Beans

Beans is hubby's favorite. He love any kinds of beans but most especially pinto beans. It's not easy to find it here in the Philippines though. We only buy that when we go to SM. The grocery stores here don't have it. So as substitute, we often buy mung beans and black beans instead. Hubby love it too but not as much as the pinto beans.

I learned how to cook black beans from my brother. He's a good cook and hubby love his cooking. Now I can cook black beans better than before. Hubby had been enjoying my cooking and we are both gaining weight.

 

Hotel Supplies from PeachSuite

I just recently came across  PeachSuite, a website that sells Hotel Supply Online. When you view their website, you’ll see variety of items that you will probably find in a hotel kitchen, dining area, rooms and lobby. I know most of us don’t have our own hotels but we can buy some supplies that a hotel uses to make cooking or decorating easier. Sometimes, homeowners get their design inspirations from a hotel they  have been to like a bar. With PeachSuite's Hotel Bar Supplies, you can equip yourself with everything you need. bar equipments, bar front, bar glasses, bartender supplies, ice handling, server supplies, bar mats, disposables and anything you could possibly need to operate a bar can be acquired for an affordable price from their site.

This Atlanta Hotel Supply has a little bit of everything, you are sure to find exactly what you need. Thanksgiving Day is fast approaching and maybe it's the time to make purchases to help guest enjoy the celebration. If you have a big home and likes to entertain at your own house, you might find some furniture that you like at this site as it caters to both residential and hotel needs. If you want to save some bucks, you can browse through their clearance items.

Fish Sarciado

My late mom was a very good cook and one of the fondest memories I have of her cooking was this fish sarciado that she always cook for us when we were kids. I love the way she cooked this and through the years, every time we have this on our table, I always remember her and her cooking.

If you love fish and you are looking for ways to cook it why not try this one. It's so simple and easy to make and the ingredients are easy to avail and it taste so delicious.

Ingredients

salmon or tuna steaks, tilapia or any kind of fish (I used yellow fin tuna steaks this time) 
salt and pepper
cooking oil
1 medium onion, chopped
4 garlic cloves, crushed
4 medium tomatoes, diced
3 eggs, beaten
ginger (sliced thinly)
red bell pepper (optional)
1 cup water

Directions:

1. Sprinkle salt and pepper on both sides of the fish.
2. Pan-fry fish on both sides with oil, about 2 minutes on each side until slightly cooked. Set aside.
3. Saute onion and garlic with 1 tbs olive oil in another saucepan. Add diced tomatoes and season with salt and pepper to taste. Cook until mixture turns saucy.
4. Add the fish and simmer for 10 minutes. Add the beaten egg and mix into the sauce until well blended. Serve with rice.

Chicken Tinola

Chicken Tinola is a very popular recipe here in the Philippines. It is a Filipino soup dish wherein chicken is stewed with ginger. I remember my late grandmother used to cook the most delicious chicken tinola when we were kids. She used the native chicken that she raised herself and she put it first in the chicken coop for a month before butchering it. I asked her why she had to do that, putting the chicken in the chicken coop for a month and just feed it with rice and corn and she said, she didn't want the chicken to eat worms or anything unclean before it will hit her pot, lol!

I don't raise chicken like granny did so the best I can do is to buy a free-range chicken meat. It's not as delicious as what my granny used to cook but at least it satisfies my longing for my granny's cooking. So here's the recipe for the chicken tinola with malunggay leaves.

Ingredients

• 1 kilo whole chicken, cut into serving pieces and washed with water
• 1 thumb-sized fresh ginger root, cut into strips
• 4 cloves garlic, crushed
• 1 onion, chopped
• 3 tbsp. patis (fish sauce)
• salt, to taste
• 6 cups water
• 2 cups malunggay or substitute 2 cups ampalaya leaves
• vegetable oil

Cooking Procedure:

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Correct seasonings and then add malunggay or substitute. Stir to combine until well blended. Remove from heat.
4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.