- 3 egg yolks
- 15 g. sugar (1 tbsp)
- 40 g. orange marmalade
- 30ml salad oil
- 30 ml 100% Orange Juice
- 60g flour
- 1/4 tsp baking powder
- 3 egg whites
- 25 g sugar
- 85 g Fresh cream
- 15 g (1 tbsp) plain yoghurt
- 70 g mango
- 30 g marmalade
Tomorrow is Marine Day or Ocean Day or Umi no Hi (海の日）, a National Holiday. Although we do not necessarily abide by national holidays at the lab, I have decided not to take advantage of the holiday and that this be the last entry for this week and to seriously continue on the paper that I am supposed to be writing. Oh how I wish blogging could earn me that degree!
This was our dinner tonight. I am always on the lookout for easy to make recipes and this one I found from The Australian Women`s Weekly’s Cooking for Two recipe book.
Peppered Pork Ingredients:
Combine peppercorns and sugar in bowl, rub over oth sides of steaks, cover and refrigerate for 30 minutes. Heat oil in pan, add pork, cook until browned and tender. This recipe can be prepared a day ahead.
The pork called for a side dish of gingered red pepper.
Gingered Red Pepper Ingredients:
Heat butter in pan, add ginger and pepper, cook, stirring, until pepper is just soft; stir in honey. This recipe must be made before serving.
Since I don’t have whole green peppercorns, I used the common ground pepper and two porkchops. For the gingered pepper, I made about 1 tablespoon of grated ginger and I used all of it anyway.
The whole meal also called for a recipe for Chinese cabbage but since I don’t have that in my supply, I steamed some spinach again but served it without the bonito shavings.
First, I tasted the porkchops, and I told Rad that they're a bit bland. But he was ahead of me because he ate both the pork and the red pepper simultaneously. And it really was good! The combination of the sweet and ginger-spicy red pepper plus the peppered pork was so delicious and the steamed spinach was a the perfect neutralizer. It was so good, dinner was a flash. Or we really were that hungry. Mangantayon!
We love to eat meat and when we do, I always try to balance it with some veggies. This is our favorite side salad. It`s spinach (ほうれん草) with bonito shavings or katsuobushi (鰹節).
Cut and wash the leaves then steam or boil the. Take care not to overcook the leaves. They must still have the bright green color in them. Drain and pour a bit of soysauce then top it with the katsuobushi. You can also add sesame seeds if you want.
I am always on the lookout for some "kamote" (Ipomoea batatas) tops or “kangkong” (Ipomoea aquatica), sometimes called “swamp cabbage” at the supermarket for my side salad but this is not Ilocos or the Philippines so, we make do with the spinach. Mangantayon!
Tonight, while waiting for Rad to come home from his photowalk in Tokyo (the Scott Kelby Worldwide Photowalk), I decided to declutter my kitchen by getting rid of all the bread and cake flours teehehehe. So, I baked, again…
First, I baked the carrot cake. Another recipe from Ate Lou. It is basically the same as the banana cake except that you use carrots instead and add cinnamon.
Mix the sugar and butter. Add the eggs. Stir or beat well. In another bowl, mix the flour, baking soda, baking powder, cinnamon and nutmeg. Add all the ingredients together with the grated carrots. Mix well. Stir in the vanilla essence. Bake at 170degrees Celsius for 35-40 minutes.
I just added the nutmeg, used brown sugar (well semi-brown) and folded in some dried fruits.
I cooked it into two loaf pans but the mixture can be cooked in only one. So I got 2 thin loaves of carrot cake or bread or whatever you want to call it. It is delicious. Rad said he is going to die.
And then, while chatting with some friends, I managed to go on and knead another batch of dough for the soft honey bread. But, I left it to rise in the ref and will bake it tomorrow for breakfast.
And after a long night, we decided to eat our dinner….Mangantayon!
Our missionary friend, Ginger, is having her 2-months vacation in the US and while there, we volunteered to check on her garden once in a while and make sure that they don’t burn in the summer sun. Rad is most happy with the idea that we get to go to Kusanagi at least once a week because it would mean that he gets to visit his favorite yakinikuya san by the train station. So last Thursday, after 4 days of no rain, we went.
The pictures here are quite blurry but it was intended to be that way as we were trying out the Lensbaby. Here you can see me with a 1.5-liter bottle of orange juice. We stopped by to buy some tan (たん） yakiniku (that’s tongue), Rad's favorite. I think the Japanese we passed by thought how strange we gaijins were when they saw us eating and glugging our way to Ginger`s house. If you ever pass by Shizuoka City, drop by the Kusanagi (草薙）station and get yourself some yakiniku. They are quite cheap(by Japanese standards) for something so good! So mangantayon! 食べましょう！
After a week full of sweets (cakes and cookies), I started getting worried of our sugar and cholesterol level. I wanted to bake something, which doesn’t require a cup of sugar or lots of butter. Even if I was using zero-cholesterol, 50%-off calorie-butter. And I am seriously trying not to include eggs in our food. And so as my Sis at Cells, Orange, suggested, I ventured to the world of baking bread. And my, is she right! It is indeed very exhilarating and more fulfilling!
This soft honey dinner buns recipe is from Cookingbread.com. It is very easy and they have a step-by-step illustrated procedure. It only cooks for 15 minutes tops, plus, it involves no eggs and instead of shortening, I just put an additional 2 tablespoons of butter. I used raisins, sesame seeds and cheese as filling or topping. And they are best served hot.
I have always bought this kind of bread from the supermarket because both Rad and I love the soft texture and they are really very nice for breakfast sandwiches (despite its name). I`ll do it again tomorrow and perhaps I will be able to come out with nicer shapes. Mangantayon!
For the past two months, we have been regularly buying Philippine foods from Asia Yaosho via the internet. Sometimes the local supermarket have fresh tilapia but at a 900 Yen (~450PhP) price, I would rather wait till I get home to the Philippines. Fortunately, Yaosho has frozen tilapia imported, not from the Philippines, but from Taiwan. But tilapia is tilapia. We also bought milkfish and had last week but in our hunger, we weren’t able to take any photos.
“Paksiw” is a Filipino culinary term for something cooked in vinegar. In Ilocos, we sometimes call it “Liningta” which means “boiled”. This recipe is so common with so many varieties already but I always do mine using what my parents have thought us. It was only recently that I “perfected” it. I think. When I say “perfected”, it means that it is already worthy of praise from my father who cooks this so perfectly. It would have been better if I used Ilocano Vinegar (the black one) and lined my pot with banana leaves.
This is as idiot-proof as it can get. Just mix all the ingredients together, cover the pot and bring to a boil then simmer at low fire till about half or more of the liquid disappears. Do not stir. You can put in the veggies when it is almost done to preserve their color. I used about 2-inch ginger. My mother said, the more garlic and ginger you put the better it will be.
So what did I do wrong in my past attempts? I was so impatient on getting it done that I always put the stove on high. Teheheheh. I guess "liningta" requires some "anus" (patience). So, mangantayon!
We almost always skip breakfast so when we eventually drag our bodies from the futon, we are so hungry that I don’t even have that much energy to venture in the kitchen and prepare something. I always have a bread though and often times it would just be different kinds of toast plus coffee or orange juice. Recently, I had that much time and energy to actually make something for brunch.
I liked For-the-love-of-cooking recipes because the ingredients have pictures and the process are so simply written that even a kitchen noob like me can follow. So for this time, I went ahead and did the Breakfast Skillet. I am sure the original recipe tastes good but, I modified it a bit to fit whatever I had in my ref.
--- no green onions and eggs
I followed the procedure in the original recipe, except that, when I put the sautéed veggies in the plate, I sprinkled the cheese over it then the bacon and left-over spam and put it in the oven and baked till the cheese melted.
In summary: Fry bacon and spam. Sautee veggies, put in dish, sprinkle cheese then the meat, bake till cheese melts.
It was a filling dish that we didn’t even have to eat rice. I omitted the egg because we have been eating a lot of cakes lately and my cholesterol is already screaming. I was so happy because Rad said, “Your cooking tastes different.” This from the man who said that all my recipes tasted the same! Mangantayon!
For two months since April, we lived without a microwave and a refrigerator (broken except the freezer). It meant that whatever I cook, we had to eat everything lest it will go to waste. I wasn`t in a hurry to buy since it was spring and the weather is still cool enough to preserve food for at most two days. Besides, it would mean that I have to prepare my Japanese prowess again to arrange for their disposal which, by the way, would take about 10 000 yen (~5 000 PhP) for both machines. Buying wouldn’t be practical too as we only have less than a year left here in Shizuoka. So I waited and it brought good things!
More than two weeks ago, I got a very nice, big, pre-loved Toshiba Microwave Oven, from Kate`s friend, Ina, who is leaving Japan and a student in our lab went back to China and I volunteered to inherit her refrigerator, yatta!
I was very excited during that week and had already researched on the goodies that I will make. Easy to make and "idiot-proof" goodies, that is. Banana cake marks my first venture to the world of baking cakes.
I dunno if there is a universal recipe for banana cake. I checked out other recipes on the net and it seems that the difference is only in terms of proportions of the ingredients and well whatever the cook would fancy to add. For my first cake however, I got the recipe from my friend in Hamamatsu, Ate Lou Kato.
Mix the sugar and margarine. Add the eggs. Stir or beat well. In another bowl, mix the flour, baking soda and baking powder. Add all the ingredients together with the mashed banana. Mix well. Stir in the vanilla essence. Bake at 170degrees Celsius for 35-40 minutes.
My take on it:
I did everything her recipe indicated, except that at the time, I couldn`t find baking soda at the store. So I omitted it and doubled the baking powder instead.
Because there was no baking soda, the color is lighter. It is also more compact than we were used to eating but I loved it. And so did Rad and some friends at the lab apparently because, it was gone in a flash. I guess, I just discovered that feeling that they say you get when you bake your first cake!
Then high with my success, I went ahead and baked another one the following day. This time, I put some almonds and chocolate chips. I threw caution to the wind and went ahead with another experiment. I divided the batter into two. The other batter, I mixed with 1 tablespoon of unsweetened cocoa. I poured the white batter first then the one with cocoa and topped it with the rest of the white batter. I really wanted to duplicate what Connie at HomeCooking Rocks did but the batter was more viscous.