Food articles posted in Jun 2006

Toasted bread with butter, honey and sesame seeds

I got the idea from the American Heart Association Cookbook (1973) that my husband bought from a book sale a couple of weeks ago. I’m a big fan of sesame seeds and the idea of combining them with butter and honey attracted me immensely. See, I’ve always associated sesame seeds with oriental cuisine. In fact, [...]

“Fish tofu”

They weren’t tofu at all. They were fish balls shaped like tofu cubes. There was no taste of soya whatsoever. Fake tofu! No wonder the ingredients weren’t listed in the wrapping. It would have been a dead giveaway. Duh, food manufacturers really ought to list the ingredients. Otherwise, it’s cheating. Oh, the “fish tofu” is manufactured by Mindanao Food Corporation. The address in the packaging is Susano Heights, Novaliches, Quezon City. And I’m keeping the plastic wrapping as evidence. Cheats.

Serving idea for store-bought siomai (pork dumplings)

… I am wary of frozen siomai. Eight times out of ten, they’re nothing but wrappers with a little filling that tastes like it’s made of 80% extenders. But I took my chances with a rather large tray of siomai at Rustan’s supermarket a few weeks back. They were okay. Not bad at all.

The kids wanted the siomai steamed and served a la dimsum. I wanted them with noodles, vegetables and broth…

Chicken and cheese on toasted bread cups

So the new schoolyear begins. And it’s back to solo lunches for me. I was debating whether to have a chicken sandwich with the usual lettuce and cucumber and tomato slices when but I decided I could be more creative. If my little experiment was succesful, I could even have the kids take something similar [...]

Ground beef and quail eggs

I got the idea for this dish from a popular ulam (viand) served in Filipino carinderias (roadside eateries). It is basically menudo except that it is made with ground meat. In carinderias, the dish is usually garnished with hard-boiled chicken eggs which serve as an inexpensive extender.

The size of the quail eggs seemed to me to be more appropriate for gound meat…

Dolor’s kakanin

I was a very young child when my father first brought us to a humble house along a narrow street beside the Concepcion Church in the fishing town of Malabon. It was my first Dolor’s Kakanin experience–an experience that would be repeated over and over and something I would introduce to my husband and children [...]

Baked macaroni

This isn’t a new recipe. I had this in my archive until December last year when I decided to take it down until I could post a better photo. It doesn’t mean though that I only cooked baked macaroni once since December. On the contrary, I must have made at least ten versions of this dish during the last five months but was never able to take decent photos for any one of the following reasons: 1) everyone was in a hurry to eat; 2) everyone was in a hurry to eat; 3) everyone was in a hurry to eat…

Kutsinta (cuchinta)

They’re rice cakes, actually. Rice flour is mixed with water, dark brown sugar and lye water then poured into moulds. Kutsinta (or cuchinta) is cooked by steaming. Served with niyog (grated coconut), they make a filling midday snack.

I bought these kutsinta on the same day that I bought the puto bibingka. Like I wrote in [...]

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House On A Hill

Chicken dishes

• Oven-grilled chicken with corn sauce
• Spaghetti, ham and Alfredo sauce
• Cooking for Father’s Day? Here’s an idea.
• Herbed fried chicken
• Roast turkey with rice stuffing
• Comfort food and home cooked meals
• Baked chicken in sour cream
• Bacon-wrapped chicken livers
• Southern style fried chicken
• Fried chicken, garlic-mayo sauce & pineapple cole slaw

Superb soups

• Save the meat from the soup bones
• Creamed broccoli and potato soup
• Real cream of mushroom soup
• Chunky beef, tomato and eggplant soup
• Chunky Beef and Macaroni Soup
• Pork and cabbage soup
• Clams and malunggay soup with coconut milk
• Chicken soup for a rainy day
• Fish head soup with coconut cream
• Herbed chicken soup with assorted beans