Pinoy Cook: Home-cooking rocks!

Lo mein in less than 15 minutes

Connie — Fri, 21 Nov 2008 00:12:07 +0000

... if there is no leftover stir fry, is there no other fast and easy way of cooking lo mein? A month or so ago, my family went fish ball crazy. We've gotten tired of them now but it was a great food trip while it lasted. I'm not talking about the fish balls that are 99% flour and 1% MSG. I'm talking about the fish, shrimp, lobster, sharksfin and mushroom balls in various shapes and sizes that have become a staple in some supermarkets. I loved adding them to my soups and they are great with lo mein.

Mussel soup with coconut milk

Connie — Wed, 19 Nov 2008 12:23:26 +0000

My 16-year-old daughter, Sam, adores mussels any way they're cooked. But her 14-year-old sister does not touch mussels unless they were baked and topped with cheese. Until tonight. Oh, how she feasted on this soup! And she's not even a fan of spicy dishes. It's a Thai dish but the similarity to the most common Filipino mussel soup is uncanny. You have the usual spices and aromatics like ginger and garlic...

How to extract tamarind juice

Connie — Tue, 18 Nov 2008 12:19:08 +0000

Unlike citrus that need only to be cut and squeezed, the traditional way of extracting the juice from the tamarind is to boil it in water and to mash the fruits to squeeze the pulp. It does entail work so a lot of people opt for the more convenient tamarind paste in jars or the powdered soup base for cooking sinigang. I used to but not anymore. I extracted the juice from a hundred grams of fresh tamarind today to cook a pot of dinuguan.