Sunday, October 31, 2010

mini eggplant pizzas, by 240baon

As you may have already noticed, there is a cycle to my food mood. Sometimes it’s Filipino, other times it’s Japanese. There are times when I feel like cooking and on other times, I just want a quick fix. This is one of those days.

I spent less than 30 minutes on this dinner. First, wash eggplants thoroughly. Chop them up in your desired size. Place in an oven proof tray or in my case, the oven toaster. Sprinkle with olive oil and sea salt. I baked this for about 10 minutes. I just checked from time to time because it might burn.

Meanwhile, chop some garlic, onions and tomatoes. In a pan, eyeball some olive oil and sauté these three ingredients. Add some tomato sauce. Season with a little sugar, some sea salt and a little pepper. You can also add oregano or basil or both if you like. I skipped those because sometimes, MB just has to eat “normal” food.

Assemble the mini pizzas. I used the frozen ones then topped them with the sauce, placed a couple of baked eggplants on top then smothered it all in grated quick melt cheese. Pop in the oven toaster until cheese melts and when the crust is a bit brown. Enjoy with your favorite ice cold drink. I think we each had 6 mini pizzas.

eggplant mini pizzas, by 240baon
Who says pizza can’t be healthy?

Next up is another pizza recipe.
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Thursday, October 28, 2010

When I’m sick, I tend to crave traditional Filipino breakfast – meaning heavy food.  I normally don’t eat rice or anything heavy for breakfast but when I’m sick, I just need to eat. I believe my body heals faster with the proper food.

This is a classic Pinoy breakfast – sinangag and ginisang sardinas (fried rice and sauteed sardines). I don’t always eat/cook this but when the craving hits, I just have to cook some. I can’t shake off the craving until I eat this dish.

sauteed sardines breakfast, by 240baon
It’s quite easy to cook. Just saute some chopped garlic, onions and tomatoes in a little oil then add one can of sardines. Break down the sardines into smaller pieces. Add some water and season with fish sauce or in this case, some Maggi Magic Sarap.

My fried rice was also seasoned with Magic Sarap:

magic sarap fried rice, by 240baon

I think I also added some garlic bits. I know that’s a lot for one person but I finished 3/4 of this. Hehe… I really try to eat a lot when I’m not feeling well. This is comfort food when my body is down. The rest, I gave to my babies. They were happy alright.

What’s your favorite comfort food when you’re not feeling well?
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Saturday, October 23, 2010

the emporium pastillas for winners, by 240baon
The Emporium Pastillas

the emporium polvoron for winners, by 240baon
The Emporium Polvoron

the emporium polvoron, by 240baon
Thank you Emporium!
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Wednesday, October 20, 2010

I made a mistake. I forgot to include Stacy in the winners list. So forgive me Stacy if this is rather late but Congratulations! You also get a prize from The Emporium and 240 baons + 365 meals giveaways. I already emailed you. Please send me your shipping address asap so that I can ship your prize.

For the other winners, your prizes are scheduled for pickup either tomorrow or Friday. The Emporium is the one in charge of shipping.

Thank you all for participating and I hope to see you again in future giveaways!
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Friday, October 15, 2010

Tanigue has got to be one of the most searched, most popular posts in this blog. So, without further ado, here’s another tanigue recipe.

pan fried tanigue with lemon butter sauce, by 240baon

Let’s make the lemon butter sauce first. Heat about 1T oil in a pan and add 1/4 c butter. Add minced garlic and saute until fragrant. Turn off the heat and add 3T lemon juice. I think I used more. Add Maggi Savor or Knorr Seasoning, whatever you like and as much as you like. Add chopped parsley if you have. I think I didn’t have any when I cooked this dish but put parsley as it adds a lot of flavor. Taste. Adjust seasonings and add some salt and pepper. Keep the sauce warm and set aside.

Season both sides of your tanigue steak with liquid seasoning and pepper. Fry the tanigue. Be sure not to overcook and be careful when transferring.

As you can see, I served this with steamed beans. I would have used haricot verts had I had some but regular beans just had to do. After eating, I’d say that French beans are a better choice.

You can drizzle the sauce over the fish or just serve this on the side. I drizzled mine little by little while MB just went sauce crazy. He also had this with Sukang Pinakurat which simply boggles my mind.
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The winners of The Emporium and 240 baon giveaway are:

1. Kitten
2. Naria
3. Rhian
4. Bec
5. Stacy

If you still want to join, you have until Sunday night, October 17, 7:00 pm.
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Thursday, October 14, 2010

I like eating adobo with a little extra side dish. If you’re a regular, perhaps you might have seen me serve adobo with boiled chicken/quail eggs, potatoes, etc. For this very special adobo sa dilaw, I decided to make the side dish special too.

steamed eggplants with tomatoes and bagoong, by 240baon

I don’t always put an extra effort to my side dishes but for this, I took the time to steam the eggplants and wait for them to be perfectly cooked. I have no patience for steaming but I did it. Plating too. I served this with chopped tomatoes and bagoong. I also squeezed one calamansi all over the tomatoes and bagoong. It’s just something I do with tomatoes and bagoong when green mangoes are not available.

You can use any steamed vegetables that you like for adobo sa dilaw. Next time I’ll serve this with kangkong or even okra just because MB likes okra.
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Wednesday, October 13, 2010

Adobo is one of MB’s favorite dishes in my repertoire. But I’m not a big fan of adobo so I try to experiment with it as much as I can. Here’s a slam dunk recipe of adobo that we truly enjoyed.

adobo sa dilaw, by bitsandtreats

I’m not a ginger lover. I only like it when it’s shredded into tiny portions and swimming in tentsuyu. But luyang dilaw (turmeric) is a different story. I don’t know why I’m so drawn to this ingredient. Must be the vibrant yellow color that it gives to a dish or the taste. Whatever it is, I love it!

Cook this when you have the luxury of time and cook this a day before you’re planning to serve this so that the chicken will absorb all the flavors. I tell you, patience is a virtue. You won’t be disappointed.

The original recipe is from Yummy. This version is slightly amended.

You need:
  • Chicken
  • 3 bulbs garlic (2 bulbs left whole and washed, one bulb peeled and smashed)
  • 1/2 c vinegar
  • 2 bay leaves
  • ginger
  • powdered turmeric (because I don’t have the fresh ones when I decided to cook this)
  • black peppercorns
  • cooking oil
  • sea salt
  • 1 1/2c water


How to:
1. Put all ingredients in a nonreactive or stainless steel pot (don’t use aluminum or copper pots). Boil for 3 minutes.

2. Take out the scum. Reduce the heat to simmer until the chicken becomes fork-tender, about 1 – 1.5 hours. Add water as needed and only little by little. Always taste to see if you still have the right flavor. Add more seasoning if needed. The adobo must be saucy, not soupy. But MB wanted it to be soupy so I added more water. I also added a little bit of fish sauce (patis).

3. Refrigerate and serve this the following day. When you reheat this, smash the garlic and mix with the sauce for a more robust flavor.

On my next post, I’ll show you what I served this with. Stay tuned.
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Please email me your shipping addresses at esther.avelino@gmail.com. Bec, please verify that you're a follower of 240 baon. Thanks!!!

P.S.

Kitten, don't make tampo. I already know your shipping address. = )
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Tuesday, October 12, 2010

About a couple of weeks ago, MB and I had lunch at Mr. Jones in Greenbelt. As with every new restaurant that we try out, we order at least 3 dishes. We ordered Caesar’s BLT (Php375), Hot and Spicy Shrimp Scampi (Php295) and Honey Drizzled Fried Chicken and Homemade Biscuits (Php450). For drinks, I had Frozen Lemon Lime (Php125) and MB had the Frozen Tropical Fruit Punch (Php125).

I have no photos of the restaurant and the actual plating but I’ll show you something later.

The place is quite small. I think they encourage outside dining here as that area is bigger. Really weird for a diner. It was a hot day and there were no more seats inside. I told the hostess that we would like to transfer inside once a table becomes available. Inside, they seated us into this tiny space on the far left with one tiny table. Obviously they were trying to maximize the space but sacrificing the comfort of the customers. There was another couple sitting beside us so it felt really cramped. When we eat out, I always choose the couch or two tables as we tend to order a lot. It didn’t help that Mr. Jones has big servings and even bigger plates. Our table was cramped. I was sitting on the couch and MB in front on a chair.

The food is something I expected as Mr. Jones is a part of the Chelsea, Momo, etc. family. They taste all the same to me. I don’t know if that’s a good or bad thing. MB and I both agreed that the Caesar’s BLT was the best. It was a huge serving with lots of lettuce, chicken, 2 slices of very salty bacon (which we didn’t like) and  a stick of bread. It was really sulit  at Php375. It was very filling.

Next came the shrimp scampi which was forgettable as it was very, very, very salty. I like salty food but this was too much. It wasn’t sulit  at all as they used tiny shrimps. It had a generous serving of black olives though.

The  Honey Drizzled Fried Chicken and Homemade Biscuits was very nakakaumay. It’s okay. Not spectacular but okay. I was expecting to taste a hint of honey but it too was salty. What is up with their chef anyway?? The biscuits were okay although, and forgive me for saying this, I find the instant biscuits that I make more delicious. I thought the cranberry (?) jam would help but it didn’t improve the taste. The vegetables were nicely done. I also liked the mashed potatoes but after the salad and the salty shrimps, our taste buds were already complaining. So we had the leftovers for take away.

chicken and biscuits, chicken caesar salad and shrimps with olives from Mr. Jones, by 240baon

I thought that they would at least pack the food properly but just look at what they did! Everything was a mishmash. The mashed potatoes had jam inside (I don’t know how it got into the center of the potatoes) and the biscuit was smashed by the huge chicken. The bread was soaked in the scampi oil. The only thing that looked okay was the salad because it only had a few pieces of lettuce, tomatoes and one slice of bacon left. Sheesh.. Max packs better take away food! Even McDonald’s does a better job for crying out loud!
On the other hand, the frozen drinks were delicious! I really liked the lemon lime and MB said his was great too.

We would go back to Mr. Jones if only for the salad and the frozen teas. Aside from that, I already have a pretty good idea of how their food tastes like.

The prices and food names were taken from Munch Punch. Mr. Jones also charges local tax and service charge of around 8-10%.
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Monday, October 11, 2010

But I like vampires too so that seems to be a problem.  = )

Anyway, when MB went home to Iligan last year, I asked him to buy a bottle of garlic chips. They were really good. I used them a lot – on rice, pastas, viands, etc. Until one day, they ran out.

They don’t sell that particular brand here so I looked for another. Found this:

all natural garlic mill, by 240baon
Anti-Vampyr Chips

It’s an all natural garlic mill. It tastes good but my only problem is it dispenses too little of the garlic chips. They’re so fine and it takes me a long time to get enough (I like putting a lot of garlic in my dishes) of the chips. I think westerners really don’t like too much garlic. If MB  goes back to Iligan then I'll be sure to ask him to buy me a couple of bottles of those wonderful garlic chips. But until then, this will be a good substitute.

This costs Php95 at The Landmark.
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Friday, October 8, 2010

Here are shots of some of my experiments that turned out really well:

beef and onions with sauce, by 240baon

This is a beef dish with onions and sauce. I really can’t remember what type of sauce I made but I think one of the ingredients is Balsamic Vinegar. If you haven’t tried balsamic vinegar with your adobo yet, you are missing a lot! I also like pairing beef with potatoes. I think these are home fries. Yeah, home fries for dinner!

ground beef with veggies and mashed potatoes, by 240baon

Here is another dish borne out of leftovers. It’s like a Shepherd’s Pie simplified. It’s a mixture of buttered corn and carrots, beef with spices and mashed potatoes.

nachos with cream cheese dressing, by 240baon

Nachos! I love experimenting with different kinds of ingredients for nachos. Here, I used a mixture of cream and cream cheese for the sauce. It was love, I tell you.

cherry sprite, by 240baon

Lastly, Cherry Sprite. No, not the canned one. I literally put 2 maraschino cherries in my sprite. Well, I photographed only one because it looks weird with 2 cherries in there with all that ice. I just love the taste.

So tell me, dear readers, what have you been up to lately?
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