Maple Syrup Korean Teriyaki

 

 Used Grade A Maple Syrup from my BFF Ruth

Shrimp Scami

Easy to make pasta with shrimp

Sweet & Sour Fish

Goya Champlu

Goya Champlu by Chef Shinji.

Fish Elegant with Steamed Asparagus

Fish Elegant with Steamed Asparagus

Onion: Why we are crying over you?

Onion is one of the commonly used spices because of the great taste it brings to our food but if we overcook it will become bitter, so be little sensitive with time when frying it.

Before cooking, we have to cut it first and I think most people doesn't like doing it because of the tears it brings into our eyes.  To avoid crying while preparing your meal, just wear  a solid plastic goggles.

Do you know what causes tears when slicing the onion? It is due to the sulfuric acid that forms when the fluid in our eyes react against the chemical "propanethiol  S-oxide".

Pineapple Fried Rice

Picadillo : Cuban Sytle

Ingredients


1-1/4 potatoes
salt to taste
1 tablespoon and 1 teaspoon olive oil5/8 onion, minced
5/8 green bell pepper, minced
1-1/4 teaspoons crushed garlic
1 pound lean ground beef
1-1/3 cups dry red wine
5/8 (15 ounce) can tomato sauce1/4 cup and 3 tablespoons pimiento-stuffed green olives, drained and chopped
1/3 cup capers, drained
2 tablespoons and 2 teaspoons golden raisins
3/4 teaspoon ground cumin
5/8 pinch dried oregano
1/8 teaspoon black pepper
1/8 teaspoon salt
3/4 teaspoon olive oil

Directions

1.Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.

2.Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.

3.Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.

4.Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.

5.Peel the cooled potatoes and cut into chunks.

6.Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.

7.Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.

http://allrecipes.com/recipe/cuban-style-picadillo/detail.aspx   Trivia: Picadillo is a traditional main dish in Latin Americas and in The Philippines. Picar is the root word of Picadillo which means "to chop".

Salmon Pochero

INGREDIENTS:

4 cloves (20 g) garlic, crushed
1 pc (50 g) medium onion, sliced

4 slices (400 g) medium fish (salmon or any lean fish)

3 pc (750 g) medium saba bananas, cut into 4 (with peel)

1 pc (200 g) medium kamote, cut into chunks

10 pc (170 g) sitaw, cut 2" long

1 pouch (250 g) DEL MONTE Original Style Tomato Sauce

2 heads (200 g) medium pechay, stalks separated from leaves

2 tbsp (28 g) cooking oil, for sautèing

1 tbsp (14 g) iodized fine salt or iodized rock salt

1/2 tsp (1.5 g) pepper

1 tsp (5 g) sugar

1. SAUTÉ garlic and onions. Pour in 2-1/2 cups water. Season with 1 tbsp iodized rock salt (or 1 tsp iodized fine salt), 1/2 tsp pepper and 1 tsp white sugar.

2. ADD saba and kamote when water boils. Simmer for 5 minutes. Add sitaw and DEL MONTE Tomato Sauce. Simmer for another 15 mites. Add fish and pechay. Simmer until cooked or about 5 minutes.

From: http://www.kitchenomics.com/recipe/fish-pochero/669/

Trivia: Saba banana and sweet potato make the pochero taste really good. You can replace fish with chicken or pork if you wish.

Fish Vindaye : Mauritius

Ingredients:


1 tsp mustard seeds, lightly ground
5 cloves garlic, peeled
2 tsp of red chilly powder
200ml white vinegar
1 tbsp ginger, grated
1 kg firm, thick fish fillets
Vegetable oil for shallow frying
2 medium onions, thickly sliced
2 tsp turmeric powder

Preparation:


Fry fish in oil over a moderate heat until pale gold on both sides. Transfer to a shallow, non-aluminium dish.
In the same oil, stir-fry onions briefly with ginger and garlic.
Mix turmeric with vinegar and add to onions and stir well.
Return fish to pan with onion mixture and sprinkle over chilli and mustard seeds. Mix gently to coat fish with spices.

Reference : http://www.sbs.com.au/food/recipe/154/Fish_vindaye
Trivia:

I've never been to Mauritius but I know how great this great place is. Mauritian cuisines are influenced by African, Chinese, Indian and French. Just like Indian food, spices such as Turmic is a big part of their recipe. By the way, I used turmeric to make yellow based curry.

Beef Patties Baked Potato

Picante de Pollo from Bolivia

I've never been to Bolivia but it marked in my mind when I watched sundance kid movie.

Tilapia with Blush Wine Vinaigrette and Cream Cheese

Tilapia or any fish you want
Onion
Fresh Strawberry
Blush Wine Vinaigrette
Onion Cream Cheese

Bring to boil the vinaigrette and add the chopped onion and strawberry
Once the onion looks crispy, add the fish and cookfor 5 min on each side.

Melt the onion cream cheese

Serve the fish and add cream cheese on top.