Pinoy Seaweed Salad

“My soul is full of longing for the secret of the sea,

and the heart of the great ocean sends a thrilling pulse through me.” 

~ Henry Wadsworth Longfellow

This salad is made of seaweeds commonly found in the Philippines - "lato" and "guso". I like the combination of the two, lato or sea grapes give a mouth-popping sensation while the guso or eucheuma gives the salad a good crunch. Mangoes make the salad more enjoyable to eat, fresh and sweet. The addition of calamansi in the dressing removes the "lansa" of the seaweeds. And the shallot gives a nice spice on the salad. I will definitely try this again. Honestly, I can taste the sea through this wonderful healthy salad.

The "lato" in the picture are the bigger variety of lato.

INGREDIENTS:

150 grams lato or sea grapes 

150 grams guso or eucheuma

1 medium size ripe mango, diced

1 medium size nearly ripe mango (manibalang), diced

2 tomatoes, seeded and diced

1 shallot, thinly sliced

2 Tbsp white vinegar

3 calamansi, squeezed and seeds removed

1/2 to 1 Tbsp sugar

salt or fish sauce (I used salt)

pepper

PROCEDURE:

1. Wash thoroughly the seaweeds (lato and guso). Soaked it first in a bowl for a couple of minutes. Put it in a colander and rinse it with running water.

2. Transfer the guso in another bowl. Pour boiling water over it. Let it soak for 2 minutes then take it out.

3. To make the dressing, combine vinegar, calamansi juice, sugar, salt and pepper. Stir until sugar and salt dissolved.

4. Put the seaweeds in a bowl, add the mangoes, tomatoes, and shallots. 

5. Pour the dressing and gently mix it.

6. Serve it with fried or grilled fish, pork, or chicken. 

QUICK TIP:

1. Put the dressing before serving. The seaweeds will wilt when you soak it with acidic dressing for too long.

2. Put a little salt or fish sauce in your dressing since the seaweeds are already salty. 

3. You may also try using shrimp paste (alamang) or anchovy sauce (bagoong) as your dressing.

4. Add chopped chilies or chili flakes for an added kick. 

Happy day always,

Rhea

Brownies (by Tous les Jours)

"Count the memories, not the calories." ~Anonymous

We bought the TLJ Brownie Mix last December for 248 Php. We baked it last week and you know what? it is super easy as ABC. Unlike other premixes which require egg and oil, this one only needs water, seriously! I made it using our oven, 180 C for 7-10 minutes but if you're using a microwave, you can cook it for 3-4 minutes for a 700W microwave. To check if it's done, insert a toothpick in your brownie. If it comes out clean, it's perfectly done.

Here is the instruction from the box

I added 55 mL of water instead of 70 mL, why? I want it to be fudgy and chewy. But if you like it to be moist and soft, add 70mL of water. At first, I thought 55mL of water wasn't enough for the dry mixture but miraculously it turned out ok. Put it in a small microwave safe plastic/glass container (if you're using microwave) or baking pan (if you're using an oven). I put baking paper on my pan so that it won't stick. Also, I added some toasted cashew nuts to jazz up my brownies. You can also add marshmallows or sprinkles if you like.

So what's my verdict? Honestly, I like the TLJ Brownies because it's so easy to make, just combine, stir, bake, and tadaaah! you'll have an amazing brownies. It's also convenient, you can bake it in the oven or microwave. Taste wise, it's sweet and chocolaty but what amazes me is the texture of the brownies itself. It's crusty on top but moist and chewy inside (see the glossy, wafer thin top crust in the picture). I love the feeling while munching on this goodness.

Will I buy it again? Hmmm maybe. If my kiddos will ask me to buy it, I will. But if it's just me, I will give a second thought. Why? Because... it's expensive! I made 10 brownies and it roughly cost 24.80 Php each (less the cashew nuts+labor+gas). Yeah, I know this is an imported product and I also know that I'm being frugal again, but I just think that I can make an equally delicious brownies without spending 248 Php (note: this is just my opinion). 

Will I recommend it? Of course yes! If you're a novice baker, or a mom who wants to impress your hubby and kids, or a girl who wants to give something to your bf or soon-to-be in laws, or a friend who is friendly enough to share something sweet to her friends, I recommend you to try TLJ Brownie Mix - it's worth a try. I assure you, your loved ones will love you and they will be bedazzled by your creation.

Happy day always,

Rhea

Adobong Manok, Atay at Balunbalunan (Chicken adobo with liver and gizzard)

"You are not defeated when you lose, you are only defeated when you quit!"

~Paolo Coelho

Of all the Filipino food I know, adobo is the hardest to cook! I have high standards in adobo and I admit I can't cook a perfect adobo. My kuya (brother) and my in-laws are the best and I can't copy their versions. The secret to a perfect adobo is the proper proportion of saltiness and sourness. It should never be sour or salty, these two flavors must complement each other to achieve the classic adobo taste, ah! and don't forget the garlic, it should be garlicky! It's a must!

Oh well, I've tried so many times and so many versions, but to no avail. I nearly gave up but the little chef in me keeps on telling me to try again. Ok fine! What I did is I used measuring cups for the soy sauce and vinegar. I think I need it so that next time when I make adobo again, there'll be no more estimation.  I tried a couple of times and am proud to say that this version is somewhat close to my kuya's adobo (less the laurel or bay leaf). I'm missing my kuya Alberto so... kuya, this is for you. I'm sure if you tasted this, i will hear again the magic phrase "ang sarap!!! (it's delicious!)" with matching thumbs up!

INGREDIENTS:
1 kg chicken, thigh, breast and legs, chopped
300 grams chicken liver and gizzard
1/4 cup vinegar
3/4 cup soy sauce
4 heads garlic, about 40 cloves, crushed (with skin or without)
pinch of peppercorns
canola or any vegetable oil
salt and pepper to taste

PROCEDURE:
1. Put half of the garlic (about 20 pcs), vinegar, soysauce, peppercorns, chicken, chicken liver and gizzard in a bowl. Marinate it overnight or for at least 1 hour.

2. Put in a pan or sauce pan. Bring to a boil then turn off the heat. Heat a little oil in another pan. Brown the chicken, liver, and gizzard and the remaining uncooked garlic. Do it by batch. Don't overcrowd the pan. 

4. Once all done, return the chicken, gizzard and liver in the pan and pour the sauce. Simmer it for a couple of minutes (about 5 to 10 minutes). Taste and season with salt and pepper, if needed. You may strain the sauce if you don't want garlic on it.

5. Serve with rice. Share and enjoy!

QUICK NOTES:
1. You may add potatoes in adobo. Quarter the potatoes and fry it or just put in the pot and cook it together with the chicken.
2. You may also use pork or combination of pork and chicken. I recommend to use liempo (pork belly).
3. If you love eggs, you may also add hard boiled eggs.
4. Some versions add onion and bay leaf. It's up to you if you want to add it. It'll still tastes delicious.

Happy day always,

Rhea

Mango Float or Frozen Mango Float

"For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul." ~Judy Garland

Frozen Mango Float, it tastes like an ice cream cake. Hmmm yum!

When my hubby and I were still in college, I always find time to make mango float for him. I'm so happy and moved whenever he said that this was the best dessert he ever tasted. I loved it when he said that! I remember it was the time when I started pushing myself to learn how to cook and it was also the time that I discovered my passion for cooking. I felt happy whenever I put smile on somebody's face through my creations especially if it's my family. So on valentine's day, surprise your loved ones with this very easy to make dessert, no need for an oven or exact measurements. Just put some love and it's perfect! I know they will love it and they will give you the biggest smile, kiss, hug ever! Good luck and advance happy hearts day!

INGREDIENTS:
1 to 2 packs of 200 grams graham crackers
3 cups ripe mangoes, cubed
1 to 1 1/2 cups whipping cream or 2 packs of 250 ml all-purpose cream, chilled *
1/2 cup to 1 cup condensed milk (300 ml condensed milk)
1/2 cup chocolate syrup

EQUIPMENT:
beater / electric mixer (optional)
chilled and clean bowl
blender
8x8 glass / plastic pan or container

*I used whipping cream. 

IMPORTANT UPDATE: I've just learned that a thick filling is possible even if you're using the all-purpose cream. Check the notes below.

PROCEDURE:
1. Place 1 cup of cubed mangoes in a blender. Blend it until it has smooth texture. Put in a bowl and set aside.

2. Using a clean and cold bowl, put the whipping cream and beat it until medium peaks form. Fold in the condensed milk and mango puree. Start with 1/2 cup of condensed milk, taste-test for sweetness, add more until you achieve your desired sweetness. 
Note: If you're using all-purpose cream,refrigerate the cream and condensed milk for at least 2 hours. Once chilled, beat the cream and condensed milk for at least 5 minutes or until thick and stiff. Slowly and carefully fold the mango puree into the cream mixture.

3. Add the remaining cubed mangoes. Fold it carefully.

4. Arrange graham crackers at the bottom of the container. Pour half of the cream mixture if you're making 2 layers, or 1/3 if you're making 3 layers. Lay another layer of graham crackers, and repeat the process. Drizzle chocolate syrup on top. Chill or freeze it in the refrigerator for at least 3 hours before serving.

QUICK NOTES:
1. You can use canned peaches, pineapple tidbits or fruit cocktail instead of mangoes. Drain it well.
2. Add chopped roasted cashew nuts or pili nuts to make it extra special.
3. You may also put cream cheese on the cream mixture. Use half cup whipping cream and 1 cup cream cheese. Or 1 cup all-purpose cream and 1 cup cream cheese.
4. If you'll be using all-purpose cream, make sure to use electric mixer to achieve the desired thickness and fluffiness. If you don't have electric mixer, please prepare your strong mixing arm! :D 
5. Do not over beat the cream. Stop once the consistency is thick and double in size.
6. You can chill it in the refrigerator. But I suggest to put it in the freezer, it's so good, promise! It's like you're eating an ice cream cake. Hmmm super yummy. Try it!


Happy day always,

Rhea

Pinugutang Hipon

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." 

~Bubba (Forrest Gump)

If you're from Rizal province, you're probably familiar with pinugutan. Pinugutan or Pinugutang hipon is a sour soup made from shrimps (head removed) and vegetables. This healthy soup gets a hint of natural sweetness from kamote (sweet potato) and kinapal (sweet tamarind). I recommend to pair it with crispy fried fish... hmmm so yummy!

INGREDIENTS:
2 cups shrimp
3 to 4 cups water
2 medium size gabi (taro), cubed
2 medium size kamote (sweet potato), cubed
1 small labanos (raddish), sliced
7 pieces okra, halved
2 thumb size ginger, sliced
1 shallot or red onion, sliced
1 kinapal (sweet tamarind paste ball)
1 bundle kamote tops or kangkong
2 Tbsp canola oil or any vegetable oil
1 Tbsp fish sauce
salt and pepper to taste

PROCEDURE:
1. Wash the shrimp with running water, drain. Remove the head of the shrimp. Gently pound the shrimp head, add small amount of water to extract the juice. Drain. Set aside the extracted juice.

2. Put a little oil in a pan. Saute the onion and ginger. Once the onion becomes translucent, add the shrimp. Season it with fish sauce.

3. Add the extracted shrimp juice and water. Cover the pot. Bring to a boil. 

4. Meanwhile, put the kinapal in a bowl. Put a little warm water (about half cup) and gently squish it by hands or mash it. Strain to remove the seeds. Set aside.

5. Once the soup is boiling, add the gabi (taro) and kamote (sweet potato). Cook for about 10 minutes.

6. Add the labanos (raddish), okra, and the kinapal extract. Season with salt and pepper.

7. Mash some kamote and gabi to make the soup slightly thick and sweet. 

8. When the vegetables are already cooked. Add the kamote tops. Cover and cook for a minute. Turn off the heat.

9. Serve with rice and fried fish. Share and enjoy!

QUICK NOTES:
1. If kinapal is not available in your area, you may use green mango, fresh tamarind, kamias, or other souring agent. Or if you want to make it simple and easy, just use sinigang mix or bouillon. But personally, I still prefer the natural one.
2. You may also add other vegetables like sitaw (string beans), toge (bean sprout), and talong (eggplant).
3. Some uses freshly catch fish like mud fish instead of shrimp, they called it binarutak. I never tried it but I'll make it soon.

Yield: 3-4 person


Happy day always,

Rhea

Whole Wheat Banana Walnut Loaf with Streusel Topping

Filipinos don't wallow in what is miserable and ugly. They recycle the bad into things of beauty. 
~Imelda Marcos

Happy 2014! This is my first post for 2014 and I'm happy to be back in the circulation. I'm so busy with other stuff that's why I just got back into blogging only now. For this year, I have lots of hopes, dreams, and goals. So I promised myself to stay positive all the time. You know, even though bad situation strikes, I have to stay calm and remind myself that something wonderful is about to happen. Just wait.... wait again... be patient.... and have faith. Having said that, let's start the year with positivity! And speaking of positivity, let's turn a bad situation into a good opportunity and let's make your ordinary day into a special memory, like the story of my banana walnut loaf.

I have this overripe bananas in the table sitting for weeks. They have dark brown spots on its skin. I want to throw it but didn't want to waste those yellow minion-like things. That's why I decided to make banana loaf... remember... turning a bad thing into a good one huh! I have some walnuts and chocolates so I throw some of it on the batter. The result is so amazing, not too sweet (which I love), moist, and it tastes and smells like Christmas! Even though holiday is over, it feels like Christmas again because of this yummy goodness.

INGREDIENTS:

Banana Loaf:

1/2 cup unsalted butter

1/2 cup packed light brown sugar

1 1/2 cup fine whole wheat flour

1/2 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp vanilla extract

1 3/4 cup mashed ripe banana

1/4 cup honey

2 large eggs

1/2 cups walnuts, chopped

1 bar chocolate, chopped (I used Meiji milk chocolate, 55 grams)

NOTE: You may add more chocolate if you like, whatever brand you prefer

Streusel:

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 cup cold butter, chopped
1/2 bar chocolate, chopped (Meiji milk chocolate)

PROCEDURE:

1. Preheat oven to 350 F or 175 C. Lightly grease a 10x4 loaf pan.

2. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. 
3. Add the banana, honey and eggs, beating until smooth. 
4. Add the whole wheat flour, all purpose flour, walnuts, and chocolate, stirring until smooth. Remember, DO NOT OVERBEAT or OVERMIX your batter. It will make the cake gummy.
5. Put the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
6. Meanwhile, make the streusel by combining all the ingredients. Cut the butter into the flour and sugar by using 2 knives or simply use pastry blender. You may also gently break it using your hands but do not over mix it, it should still be crumbly.
7. Sprinkle the streusel evenly on top of the batter.
8. Bake it for 45 to 50 or until toothpick inserted on the center comes out clean.
9. Let it cool before turning the loaf out of the pan. Once you remove it from the pan, cover it with plastic wrap to seal in the moisture.
10. Slice using a serrated knife. Serve. Share and enjoy!

QUICK NOTES:
1. Cover the left over banana loaf with plastic wrap or aluminum foil. You may put it in the fridge or in a bread bin.
2. You may also add dried fruits like raisins, cranberries, or prunes to make it extra special.
3. The bread will stay fresh for 3-4 days.
4. Serve it with hot tea or coffee.

Happy day always,

Rhea

Pinakbet

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.~Bobby Flay

Last week, I bought a bottle of bagoong isda (anchovy sauce) and decided to cook pinakbet. This dish was completely different from my favorite (veggies with coco milk), but I must admit, this was so darn good! The vegetables are sweet and the sauce is salty and fishy. It's like Yin and Yang, the combination of the two gives you balance of flavor and the taste is truly amazing. 

Here's the recipe:

INGREDIENTS:
250 grams pork liempo, chopped
300 grams squash (kalabasa), sliced
1 big eggplant (talong), sliced
1 bundle or 15 pcs string beans (sitaw), cut into 2.5 inch pieces
1 medium size bitter gourd (ampalaya), sliced
8-10 pcs okra
1 bundle of kangkong
1 bundle of kamote tops
5 Tbsp anchovy sauce (bagoong isda)
3 cups water
5 cloves garlic
1 medium red onion 
1/3 cup water (for the pork)
fish sauce and pepper to taste

PROCEDURE:
1. Put 1/3 cup water and pork in the pan. Cook the pork until the water completely evaporates. Put a little oil and cook until the color of the pork changes to golden brown. Set aside and if the pork fat renders too much oil, remove some of it.

2. Add the onion then the garlic. Cook for a minute or until the onion becomes translucent and the garlic is fragrant.

3.  Put the vegetables (except for kangkong and kamote tops), start with string beans (sitaw) then squash (kalabasa), bitter gourd (ampalaya), eggplant (talong), lastly okra.

4. Add the anchovy sauce (bagoong isda).

4. Add water. Cook for 8-10 minutes or until the vegetables are tender but not mushy. Add kangkong leaves and kamote tops. Cook for a minute. Taste it, add pepper and fish sauce if needed. Turn off the heat.

5. Serve with hot-steamy rice. Share and enjoy.

QUICK NOTES:
1. Add 2 pcs of kamote/sweet potatoes (chopped) and 4 pcs of tomatoes (halved). I didn't have these 2 ingredients when I cooked the pinakbet but adding these 2 will surely make a difference in taste.
2. You may substitute pork with fried or inihaw na bangus, tilapia, or any fish available at your home.
3. If you want drier version of pinakbet, reduce the amount of water and bagoong isda.
4. Add lechon kawali or bagnet or pork cracklings (chicharon) for a nice crunch.
5. If bagoong isda is not available, you may use alamang (shrimp paste) or fish sauce.

Happy day always,

Rhea 

Nilupak

"A recipe has no soul. You, as the cook, must bring soul to the recipe." ~Thomas Keller

It only takes four ingredients to make this wonderful dessert or snack. Nilupak can be made of cassava (kamoteng kahoy) or plantains (saging na saba) or sweet potato (kamote). All of them taste great but our all-time-favorite is cassava. 

Now, I'll be sharing with you my secret for creating the best nilupak using just your hand and fist... Yes, you're very own fist! Must do some punching techniques here. LOL! If you're not comfortable doing this, you may skip this step but make sure that you mix thoroughly the ingredients. But I suggest to try it, the milk from the grated coconut will slowly release once you punch the mixture and it will blend through the ingredients very well, resulting to moister nilupak.

So here it is, my version of cassava nilupak.

INGREDIENTS:
1 1/2 kg fresh cassava, boiled and grated*
2 1/2 cup coconut (niyog na mura), grated
3/4 stick butter or margarine, salted and melted
1 1/2 white sugar

*Use fine cheese grater for the boiled cassava

PROCEDURE:

1. Mix the grated cassava, grated coconut, melted butter and sugar in a large bowl.
2. Using your hand (use disposable gloves), mix thoroughly the ingredients.

3. CAREFULLY punch the mixture. Since I'm not using mortar and pestle, I use the strength of my fist to blend the ingredients very well.
4.Arrange it on a plate or banana leaf.

5. Spread a little butter or margarine on top. Serve. Share and enjoy!

Nilupak in pandan casing

QUICK NOTES:
1. Put condensed milk instead of sugar for creamier texture. Start with 1/2 cup condensed milk, add more to your desired sweetness.
2. Store in the refrigerator. Consume within the day or up to the next day.
3. You can use boiled and mashed saba bananas or kamote to make another version of yummy nilupak.


 Happy day always,

Rhea