Another late post here. Made my version of S’mores for NYE dinner. Sweet & sticky desserts for harmonious family relations. This is an easier version, you know minus the sticks and campfire. You can stock up on the ingredients and just whip it up when you feel like having some chocolate-y and gooey treat!
If you want the whole recipe, click on the read more below. Happy cooking!
Fish fillets especially cream dory is commonly available at local supermarkets nowadays. They are relatively affordable and easy to cook. Now if you’re looking for more than just grilling or frying and you want to spice things up, here’s my recipe that’s a no-brainer! You can have this grilled, fried or baked based on your mood. If you want the whole recipe, click on the read more below. Happy cooking!
Admittedly, this is a late post. We have a holiday potluck tradition and the dishes should be cooked-from-scratch. Now I know I bought the meat all de-boned for this dish, but that’s just half of the process.
Anyway, here’s my first try at Porchetta made for Christmas dinner 2015 (and yes, my family consumed it with no untoward eating incidents whatsoever). If you want the whole recipe, click on the read more below. Happy cooking!
– add filling on top and fold
– add filling on top fold (I sprinkled more minced garlic, herbs, bell peppers and baby potatoes)
– roll and tie with butcher’s string (I just rolled it because didn’t have any butcher’s string)
– sprinkle with more salt & pepper and a bit more white wine, olive oil and water
– bake at 220 degrees for 30 minutes uncovered
– cover with foil and reduce heat to 150 degrees
– roast for 2-3 hours
– turn off heat and let it rest in the oven
There’s this popular tea place which serves yummy pepper tofu with fried basil. its my favorite to munch o with their Hokkaido Tea.
Last July (yes, only had time to blog about it now), tried to replicate it for when I get the munchies and have no time to drop by said tea place.
So clockwise, here’s what I did:
FRY THE BASIL:
Wash fresh basil leaves in tap water, shake off the excess water and pat dry with a towel
Heat a non-stick pan (without oil) and place the basil leaves
Cook the basil leaves until crisp, check from time to time and don’t over cook or it will turn bitter
Once cooked, set aside
PREPARE & COOK THE TOFU:
Carefully cut tofu into cubes, place in a clean & dry towel to remove excess water and set aside
The next steps are part of my version: In a resealable bag or container, mix cornstarch, flour salt & pepper; You may also add paprika or other spices
Place the tofu in the bag or container with the coating mix and shake until tofu is covered; set aside
Heat a non-stick pan (you can add just enough oil to fry the tofu also if desired) and place the covered tofu
Cook each side for 3 minutes or until tofu turns golden brown
When both sides are cooked, sprinkle a bit of toasted sesame seeds and toss or mix carefully
Remove from the pan and place in serving dish
Use the pan wherein you cooked the tofu and add just enough water and sugar (or mix this in a cup first)
Stir until it turns into a sauce, add salt & pepper to taste and chili if preferred
Heat a non-stick pan, ( you can add a bit of cooking oil if you like) and place preferred amount of sesame seeds
Cook for 2 minutes and remove from heat
Serve the pepper tofu sprinkled with sesame seeds and fried basil with the dip on the side. And there you have it!
For my spicier version (see photo above) just follow the same instructions but add paprika to the coating mixture and add some diced shallots (‘sibuyas na pula’) while cooking the sesame seeds. And for the sauce, add some minced bird’s eye chili (‘siling labuyo’) or chili flakes.
And that’s it for now, will share more food experiments soon!