Monday, November 28, 2011
The ingredients included: Coconut milk and leeks
The leeks cut into 1 inch pieces and 1 medium Onion cut length wise
The sauce sachet sauteed in oil
Added the chicken in the sauce and the onions after Then the spring onions
Served with rice
Friday, November 25, 2011
Ingredients all lined up
- 1 pound of calamari (squid) - cut into rings
- 2 tomatoes - peeled and pureed
- 1/2 onion - chopped
- 1/4 cup of finely chopped parsley
- 1 can of tomato sauce (8 oz)
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 teaspoons of paprika
calamari (squid) that was cut into rings
2 tomatoes we pureed in the blender
Add the olive oil, tomatoes, onion, parsley, salt, pepper, and paprika in your cooking pan. Cover the cooking pan and let all the ingredients cook for 5 minutes on medium heat.
After few minutes, add the calamari to the sauce. Cover your pan and let the calamari cook for 45 minutes - 1 hour. Stir from time to time.
We used Basmati rice which I rinsed around 3 times in cold water then boiled stove top with a little salt and oil
For more Moroccan recipe ideas, check out Cooking with Alia.
Friday, November 18, 2011
Reading this morsel of a cook book, Nigella Lawson's "How to Eat".
It is not your regular cookbook with recipes laid out in every page. Instead, Nigella talks about what the dish is about, how to prepare, how to develop and what it evokes. And of course, as the title suggests, how to eat.
Something to chew on. (forgive the pun!)
Saturday, November 12, 2011
Slept in after feeding the dogs this morning and woke up at a respectable weekend time - 1130a.m. I couldn't think about cereal at this time so S decided to cook the batch of Tommy GG caught off the jetty yesterday. We decided on a simple breaded fish and salad.
For the coating, we used, flour, eggs and bread crumbs. For the breadcrumbs we just used store bought as we didn't have the time, recipe or energy to make our own though I'm sure it would be easier than it sounds. Or maybe it IS as easy as it sounds.
Our breading production line
All breaded and ready to fryThe trick for not getting all the breading on your fingers is to use one hand for the wet - egg batter and the other for the dry - flour and breadcrumbs
Fry until golden brown.
We had a discussion about this with S's brother DO on how to properly fry fish. I said flesh down while he said skin down. You be the judge.
For the simple salad, we had lettuce, tomatoes, cucumber and beets drizzled with balsamic vinegar.
Simple lunch for a lazy Saturday at home
Friday, November 11, 2011
Like regular restaurants that serve Filipino dishes, the food comes in family style. So we all agreed to try their best sellers
Tito Greg's Kare Kare
We all agreed that to make a good kare-kare, you need good bagoong to go with it or else the dish fails. And Romulo cafe had good bagoong. Enough said.
This is a Filipino dish made from deep fried pig leg.
The Flying Tilapia
We were all so intrigued by the name and expected the fish to be laying flat on the plate but this blew our minds!
Tilapia is a common fresh water fish in the Philippines.
Romulo Cafe is located at 32 Scout Tuason corner Dr. Lazcano, Tomas Morato, Quezon City. It's quite out of the way but definitely worth a trip. You can call for reservations at telephone: +632 332-7275.
Wednesday, November 9, 2011
The milk iced tea we both got
From my friends Thai Bagoong rice meat dish (no pic of the actual bagoong rice)
Bagoong is a fish sauce made with salted fish or shrimp.
My green chicken curry
Satay which we shared. Satay is a skewered meat either pork, beef or lamb etc. and usually served with peanut sauce
The outdoor eating area
Portions were skimpy for the price ( we got the solo meals which cost Php150 =around Aus$3). Maybe we should check out the portions meant for sharing. And the taste was okay not bad for a neighborhood thai place.
Terms from Recipetips.
Monday, November 7, 2011
The exterior with the Barnacle Bill mascot
Fish and chips with shrimp, squid and coleslaw.
Check out the Barnacle bill website for more details.
Friday, November 4, 2011
Walking around the mall, we chose Namanama
Aries chose the Hawaiian Chicken
While I HAD to try their version of Chicken Marsala
For the price, the food portions was plentiful, the taste almost but not quite, the service okay and over all, we left the Namanama with our tummy's full and that was just how I like it.
Wednesday, November 2, 2011
A sauce made of oil and eggs, usually flavored with garlic, from the Provence region of France.
He said he was treating. There was roast artichoke topped with a sort of sly aioli. Mutton stuffed with foie gras, double chocolate rum cake. Seven kinds of cheese.
-- David Foster Wallace, Infinite Jest
A beef sirloin is good, too, slightly charred on the outside and reddish pink in the middle, nicely peppered, with mustard aioli.
-- Garrison Keillor, Love Me
Aioli comes from the Provençal word for garlic, ai and the Latin word for oil, oli.