A Scientist in the Kitchen

To have a sweetish shrimp dish, just steam shrimp with 1/4 cup of Coke then stirfry in garlic. Add some tomato sauce and your done.

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Ever since I’ve cooked herbed baked eggs with tarragon, we have used tarragon with eggs quite a lot. Often times, fried eggs become more flavorful by just topping it with a bit of salt and some chopped fresh tarragon. This time I decided to bake the omelets with tarragon.

Herbed Baked Omelets

5 eggs
1/2 cup milk
salt and pepper to taste
1 tsp chopped tarragon
1 tsp olive oil

Oil four ramekin pans. Whisk eggs in a bowl and add the rest of the ingredient. Heat olive oil in a pan and add the eggs. Stir eggs with fork so that omelet will not set. When half done, remove from fire and divide evenly into ramekins. Bake at 300oF until set. Serve omelete with sausages and top with a sprig of tarragon each.

Here’s another liempo barbecue recipe.

Make a paste out of 2 stalks lemongrass stalk (white part only), 1-inch knob of ginger, 3 cloves garlic, 1 tbsp fish paste, 2 tbsp cooking oil, and 1/2 tsp each of salt and pepper. Chop liempo into 1-inch wide pieces and marinate with the lemongrass paste for at least an hour. Skewer in bamboo barbecue sticks and grill until done. Remove meat from skewers and serve on top of a bed of salsa (chopped tomatoes, onions, cilantro and calamansi).

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Almost Christmas! How about a jewelry set for loved ones?

I like to mix all sorts of vegetables together, depending on what is available at home. Just give it a quick stir fry and you’re done. Filipino vegetable dishes are usually sautéed with meat. Another alternative is ginataang hipon (shrimps in coconut milk) which is a delicacy in the towns of Laguna adjacent to Laguna de Bay.

Mixed vegetables sauted in ginataang hipon

2 cloves garlic
1 tomato
1 onion
1 tbsp soy sauce
1/2 cup ginataang hipon
2 small sweet potatoes
1 ampalaya
2-3 malunggay leaves

Chop garlic, tomato and onions. Slice sweet potatoes and ampalaya thinly. Heat 1 tbsp oil in wok and stir fry garlic, tomato and onion until cooked. Add the shrimps, then soy sauce and stir fry for a minute. Add the sweet potato and stir well. Add about 1/4 cup of water and let it simmer till sweet potato is hald done. Then add the ampalaya and continue to simmer till ampalaya is cooked. Season with salt and pepper. Lastly, add the malunggay leaves and cover wok for a minute. Mix everything once then remove from fire.