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This one’s a “tsokolate eh”! Giveaways for my readers!!!

October 24, 2009 By Gay 14 Comments

One of my favorite locally-produced goodies from Gensan and its surroundings is the tablea from Kablon Farms. I have enjoyed many lazy breakfasts here in Gensan sipping hot chocolate from naturally processed cacao seeds. This is also an in demand pasalubong whenever I go home.

tablea

So, who wants a pack of Kablon Farms tablea? Yup, I am giving away a pack each of Kablon Farms tablea to 5 lucky readers of A Scientist in the Kitchen.

Some guidelines:

This giveaway is for those who live in the Philippines only. Apologies to my international readers.

Check back on Saturday, October 31 for the 5 winners.

To join the giveaway, just leave a comment to this post: Give me chocolate eh answering the question: How do you like your chocolate?

Deadline: October 30, 2009.

Five random winners will be selected through Random.Org.

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Filed Under: Breakfast

Tuna Burger Steak

October 21, 2009 By Gay 3 Comments

This is another dish I served at the sofa-warming party I hosted for my fellow Gensan bloggers. Like the tuna sulpicao turned tuna teriyaki, I was going to make spring rolls but to my dismay (again!), I realized that the lumpia wrapper I had was already moldy so I decided to make burger patties instead. Fresh dill added a different dimension to the otherwise bland tuna meat (it has no fat so can be very dry to eat). Leftover shredded squash completed the assembly for a nutritious and filling meal.

tuna burger steak

Photo courtesy of Orman


Tuna Burger Steak

500 grams tuna meat
3 tbsp chopped fresh dill
1/2 cup shredded squash
1 egg
salt and pepper to taste
1/2 cup flour

Combine all ingredients. Fry about a teaspoon of the mixture in a non stick pan and taste for salt and pepper. Adjust taste as desired. Form into patties and fry in a non stick pan until browned on each side.

Filed Under: Seafood

Tuna Teriyaki

October 18, 2009 By Gay 8 Comments

Another great tuna dish that just shows how versatile tuna can be. I was supposed to cook tuna salpicao for my blogger friends last night but I didn’t realize I had ran out of Worcestershire sauce. Good thing I got some teriyaki sauce, one of the goodies I got as judge in the Tuna Festival Culinary Expo cooking competition so the tuna became teriyaki.

As for the dinner, I also cooked tuna burger steak, stir fried vegetables, and a pasta dish. The reason? A sofa-warming party for my newly bought rattan sala set. My guests were fellow bloggers here in Gensan – Sheng, Liezl, Avel, Ric, Marz, Sir Gilbert and Orman, raring to lounge in my new sofa as in previous gathering at home, they have to be content with sitting on a blanket. It was pleasant way to end the week.

tuna teriyaki Photo courtesy of Gandaeversomuch.com

Tuna Teriyaki

500 gram tuna meat (I used crazy cut slices)
1/2 cup plus 2tbsp teriyaki sauce
1 inch knob ginger, sliced thinly
pepper

Slice tuna into bite size pieces. Marinate in 1/2 cup teriyaki sauce, ginger and pepper for at least 15 minutes. Drain tuna and remove excess marinade by blotting with paper towel. Heat a tbsp of oil in a nonstick until smoking hot. Add the tuna and stir fry until tuna is cooked through and browned. Transfer to a serving plate. Heat again the pan and add the 2 tbsp teriyaki sauce. Let it  simmer till it’s bubbling and pour on the tuna meat.

Filed Under: Blog events, Seafood

No Pressure Cooker Homemade Spanish Sardines

October 12, 2009 By Gay 6 Comments

My mom used to make Spanish sardines when I was a kid, hence my preference for hot and spicy sardines. I never got the chance to make since I don’t have a pressure cooker at home. But I saw this fresh fish, called salmon in Cebuano (not your temperate salmon, though) and spanish sardines came to mind. A Spanish sardines recipe got me started, albeit without a pressure cooker. I just planned on simmering them for several hours till the meat fell off the bones. This is a really easy preparation, for as long as your fish fresh. Once water has evaporated, you can fry the fish a little to get little crisp. Yum!

homemade sardines

Homemade Spanish Sardines

1/2 kilo of fish
1/2 cup vegetable oil
2 bay leaves
1 medium sized carrot, chopped
2 tbsp pickle relisk
1 tsp chili powder
1 tbsp salt
1 tbsp black pepper

Clean fish, remove scales and cut into serving pieces. Layer fish on a heavy-bottomed pot, add the rest of the ingredients and add enough water to cover the fish. Bring to the boil and let it simmer over low fire until water has evaporated. At the this point, you can fry the fish a little in the oil to get a crisp layer. This is now ready to serve.

Filed Under: Seafood
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