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Food articles posted in Jan 2006
Bangus (milkfish) and broccoli stir fry
When I asked my husband to buy some broccoli on his way home from work yesterday, he thought I was going to cook beef with broccoli. When he got home and I told him, no, I was doing a bangus (milkfish) stir fry, he didn’t seem so excited. In fact, he looked weirded out. After dinner, however, he suggested we eat more stir fried fish dishes, just like this bangus and broccoli stir fry.
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Chocolate chip cookies
It was my intention to bake these cookies last Friday, pack them in attractive party bags and distribute them among my daughters’ guests as party favors. As things went, however, I didn’t have the time. So, I baked them today, with help from my younger daughter, now 12. Yeah, miracle of miracles… I’m learning how [...]
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Fish croquettes
Fish croquettes is flaked fish wrapped in mashed potatoes, dipped in beaten eggs, rolled in bread crumbs then deep fried until golden. The dish seems to be of European origin. I found a Greek recipe that is similar to mine and a Dutch recipe which uses gelatin instead of mashed potatoes. I learned my recipe from a former officemate, a lawyer whose mother is Japanese. He told me that fish croquettes was one of his mother’s specialties.
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Pork asado
The name of the dish sounds Spanish but, surprisingly, it is also a staple in most Chinese restaurants in the Philippines. I’m pretty sure that the Chinese don’t call their version of this pork dish asado. It’s more probable that Filipinized Chinese used the term asado to refer to a Chinese pork dish that has a similar sweet-salty flavor. Of course, I’m guessing…
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Tofu, spinach and bean sprouts stir fry
Still having this passionate love affair with tofu. We’ve been having tofu dishes at home almost every other day these past few weeks. It really started out as a counter move against the excesses usually associated with the Christmas holidays. But now… well, believe it or not, I am now capable of eating purely vegetarian dishes. That’s something I never thought possible…
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Fish, mung bean sprouts (togue), tofu and rice noodles
Early this morning, I made a stir fry dish with togue (mung bean sprouts), shredded cabbage, flaked poached fish, some tofu and cilantro. I had it for breakfast with some rice. I was going to have more of it for lunch but there was no more cooked rice. If I cooked rice, it would take about 20 minutes. But, if I boiled some rice noodles, it would only take 2 minutes. It wasn’t too hard deciding.
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Patani
After this entry, I am posting a recipe for a vegetable dish that includes patani, the vegetables that you see in the photo. They are light green in color and a common ingredient for making fresh vegetable lumpia (spring rolls). I couldn’t find it’s English name or its scientific name. Just in case someone asks what patani is after I post the recipe that includes it among the ingredients, I am posting this photo of the patani for reference.
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Togue (mung bean sprouts)
Mung bean sprouts, or togue in Filipino, is one of the cheapest vegetables in the local market. Probably one of the reasons for the cheap price is that togue is easy to cultivate. The mung beans, or mongo, sprout from two to five days. I know this for a fact because it was a popular science project in grade school. Planting mongo seeds and watching their development for the next couple of days. There was even an experiment when the seeds were placed in jars full of water, sandwiched between the interior of the jar and a sheet of litmus paper to hold the seeds steady.
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