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What I Have Been Up To

January 13, 2009 By Gay 29 Comments

I haven’t had a post for the last few weeks. I have been busy with real life, not that I didn’t cook at all. The scientist was still busy in the kitchen over the holidays. More important, some life-changing choices have to be  made. First, there is the change in crop to study. From rice, I’ll be working on maize breeding. It is challenging, given the fact I have very little (mostly theoretical) knowledge about maize. Rice and maize maybe the world’s more important cereals but growing them is altogether different. At least I am working on one aspect I am confident of – breeding for disease resistance. So hopefully, here’s to the next disease-resistant maize hybrids! Next, I am moving to another place so expect a shift in cooking to mostly seafoods! I will cook as soon I get my new kitchen going.

So what have been cooking during my long absence from the web? Here are some samplers while I work on the next posts for the recipes.

palitaw
My traditional Palitaw

bacon
Homemade bacon

italian-sausage

Italian sausages

tuna-salpicao
Tuna Salpicao

pizza Pizza from scratch

mahi-mahi

Steamed mahi-mahi fillet

bihod

Tinolang bihod (tuna roe)

Here’s to another great year of cooking and food blogging!

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Filed Under: Christmas, Family, Filipino food, Seafood

Leftover Roast Chicken Adobo

January 3, 2008 By Gay 2 Comments

I hear stories of siblings fighting over the same chicken parts which fortunately for us in the family, we have different favorite part. My sister and my dad likes the leg and thigh parts, my mom likes the wings and me, I love the breast part!

We could never one whole chicken so leftovers are usually made into sopas or in the case with our roast chicken for Noche Buena, we cooked into adobo the next day. You would have though that we would be very full from Christmas eve dinner and a reunion on Christmas day itself, but then, what with all the running after my young cousins, we were so tire and hungry at the end of the day. So roast chicken adobo it was, along with leftover rice which we cooked into garlic fried rice.

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Leftover Roast Chicken Adobo

Cut chicken into serving pieces. Place in a pan, including all spices that were used during the roasting process. Add a cup of vinegar, half a cup of soy sauce, 3 or more crushed garlic cloves, a cup of water and some freshly crushed peppercorns. Bring to a boil till volume of liquid is half. Remove liquid and reserve, add a tbsp of cooking oil and stirfry the chicken (so that chicken does not stick to the pan). Place chicken on the side of the pan Add 3 or more freshly crushed garlic, sauteeing the garlic till brown. Mix chicken and garlic and pour back the reserved liquid. Bring to a boil and then turn off fire.

Filed Under: Christmas, Filipino food, Poultry

From our home to yours: our Noche Buena feast

December 29, 2007 By Gay 7 Comments

The Noche Buena feast is my especialty. Often, I start thinking of what to serve on Christmas eve dinner as early as October. I start getting excited on what to cook, often influenced by what cooking show or recipe book I am into at the moment. Now, food blogging has added another dimension to my cooking, getting ideas on herbs and spices, dishes and presentation. Christmas eve dinner often would have roast chicken and noodles or pasta. Plus, tsokolate eh and some sweets which are mostly gifts from friends.

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I am already busy in the morning of December 24, having decided what to cook for the Noche Buena feast and a light dinner before that.

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This year, my sister and I decided to have roast chicken once again with yet another variation. Also the noodle is sotanghon with carrots and shiitake mushroom. What is special about the noodles is that we used a particular brand we could only get from Iligan City (a pasalubong from my uncle, Mom’s elder brother). And instead of store-bought chicken, we used native chicken which we raise in our backyard.

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Filed Under: Christmas, Family, Meat, Poultry

Braised Pork and Tofu redux

December 29, 2007 By Gay Leave a Comment

Here’s the Christmas lunch version I blogged previously for the Waiting for Christmas food blogging event.

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I basically followed the same recipe except that I added 1/2 cup of rice wine along with the oyster sauce. Oh, and also more Chinese celery!

Filed Under: Asian, Christmas, Meat
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