The complete meal of the Mehikanos – the good old mouth watering, makasunog-dilang burrito! This is not the recipe for an authentic Mexican burrito kasi problema ang availability ng ingredients like cilantro na sabi ng tatay ko eh panligo daw pag may tigdas. (eh putsa, kulantro pala yon). At ayoko rin kasi ng amoy ng cilantro.

Ingredients:
kalahating kilong giniling na baka (lean)
sandamakmak na sibuyas, sandamukal na kamatis
green bell pepper
tomato sauce
hot sauce
cooked rice
3 sachets of burrito seasoning and/or taco seasoning (powdered )
sour cream
iceberg lettuce shredded
roughly grated cheddar cheese
tortilla

Three parts ang pagluluto nito. Mexican rice, the meat and tomato salsa:

Burrito meat

Brown ground beef in a skillet, remove oil, add one sachet burrito seasoning, add 1/2 C water, season with salt and pepper. Set aside when done.

Tomato salsa

Chop onions, tomatoes and bell pepper. Saute in 1 tbsp oil, add 1 cup tomato sauce, 1 cup water, dash of hot sauce, 1 sachet taco seasoning. Simmer until soft. Set aside.

Mexican rice

Prepare 2 small bowls of cooked rice

Chop 2 onions, saute in oil, add one cup tomato sauce, 1 packet burrito or taco seasoning, 1/2 cup water. Simmer for 2 minutes, then add rice. Season with salt, mix thoroughly and cook for another 2 minutes. Set aside.

powdered burrito and taco seasoning

Tortilla – nabibili sa inyong suking sosyal na supermarket like Cash and Carry, Rustan. Nestle sour cream

Initin sandali ang tortilla sa heavy flat pan. Sandali lang ‘to kasi titigas ang tortilla and it’s just wrong to eat a crunchy burrito

Ang tamang pagbabalot ng tortillas

Unahin ang mexican rice

Ipatong ang beef

Tapos ang tomato salsa

Ibudbod ang shredded lettuce

Isunod ang grated cheese

Lagyan ng sour cream

Itiklop muna sa ilalim ang tortilla para hindi magkandalaglag ang laman

I-fold ang dalawang gilid

Voila!! Burrito na! Hmmm…mahal ito sa Mexicali.

Ang sarap ng mainit na pan de sal umaga. Pahiran lang ng konting Dari Creme o Star Margarine sabay sawsaw sa mainit na kape, almusal na. Yup, we can rightfully claim this soft smallish bread as very Pinoy.

Kaya lang halata kung ano ang breakfast mo pagdating mo sa opisina. Kasi kung hindi mo napansin, tadtad ng mumu ng bread crumbs and damit mo hehe.

But hey, pan de sal is not pan de sal kapag makinis ito at mukhang ulong kalbo. It’s not the same. Nakakalungkot kainin kapag hindi ka nagpagpag ng bread crumbs bago mo punitin ang tinapay at palamanan ng kung ano-ano.

Take note, I said punitin. You do not, as in don’t even dare, na gumamit ng bread knife para hiwain ang tinapay na ito. In my book, (my pan de sal book), that is considered blasphemy.

Noong araw daw, sabi ni Tatay, iisa lang ang size ng pan de sal. Nagkakatalo lang sa kapal ng bread crumbs sa ibabaw. At pare-pareho ang lambot nito, as in parang hangin lang ang laman.

Tandang-tanda ko pa (dahil bata pa ako eh masiba na ako), lalo na kapag hotdog ang palaman, dalawang pan de sal ang gagamitin ko. Pinipipi ko ang dalawang tinapay sabay iipitin ko ang hotdog na hinati sa dalawa (dahil masyadong mahaba… o kasi konti lang ang hotdog namin…hmmm).

This bread is the most versatile of all breads sa tingin ko. Bagay sa kanya ang ano mang palamang maisipan mo. My peyborit of all time, sardinas na pinigaan ng kalamansi at tinimplahan ng konting toyo.

Durugin ang nasabing delatang isda, ipahid sa pan de sal, voila! Langit! Wait, uulitin ko. Kailangang gutay-gutay ang sardinas, ha. Hindi masarap kapag buo. Ang matamis na bao naman o latik ay hindi kaakit-akit kung loaf bread ang gagamitin natin. Di bale na lang. Iuulam ko na lang sa mainit na kanin ‘yung latik, masaya pa ‘ko.

And have you tried condensed milk? Kung hindi pa, oy, you missed half of your life. Eto pa ang isa, itlog na maalat. I know it sounds yucky but you should give it a try.

Ginagamit ko rin siya sa mga baking recipes na kailangan ng hinimay-himay na tinapay. Would you believe I can whip up a mean “food for the gods” with day-old pan de sal? I swear it tastes a lot better. At syempre mas masarap ang pan de sal pudding kesa loaf bread pudding. Brown is beautiful (maputla ang tasty eh).

At ang poor man’s pizza? Yum. Hatiin sa dalawa ang pan de sal (na medyo malaki). Here we are allowed to use a knife hehe. Spread pizza sauce (meron ang Del Monte nito in small pouches), sprinkle grated cheese, add any kind of topping you want, pop in an oven toaster, voila ulit! Mini pizzas.

Ngayon, iba’t ibang klaseng pan de sal na ang lumitaw. Merong malalaki at kasintigas ng bato (Pugon de Manila), malalaki ulit pero magaan at hangin ang laman (Pan de Manila), at meron pang croissant na nagpapanggap na pan de sal.

Kwidaw, limang piso ang malalaking tinapay na ito. Pero of course, wala pa ring tatalo sa pan de sal sa kanto. At huwag kalimutan, there is always the word “HOT” before pan de sal. That’s where the perfect goodness of the tinapay lies.

Torta that looks like pizza? Yummm…and you cut them like pizza, too.

Noong batang paslit pa lang ako, aliw na aliw ako sa triangle shaped piece of ulam na nilalagay ni Nanay sa plato ko. Awesome  sa akin ‘yon kasi hindi pa ako nakakakita ng pizza. Rich kids lang kasi ang may karapatang kumain ng pizza noon harhar

Naku ha, hindi joke ‘yon. Ang presyo ng isang malaking pizza noon eh pambili na namin ng ulam para sa isang linggo. Eniweys, it took me  a lot of trials and errors para makuha ang tamang technique para makabuo ng torta.

Hindi ko ma-perfect…without using dahon ng saging, that is.  I used to watch Nanay cook  a perfect torta. Sinasapinan niya ang egg mixture ng dahon ng saging kapag piniprito na sa kawali. Wala namang dahon ng saging sa supermarkets. Alangan namang manghingi ako ng dahon sa kapitbahay namin tuwing magluluto ako ng torta.

Heavy duty non-stick  pans will also do the trick.  Eh kaso mo kung wala tayo noon?  So, wala akong choice kundi perpekin ang plate-over-skillet flipping technique.

Mga kailangan natin:

1/4 K ground pork or beef, browned in pan

3-4 cloves garlic minced

1 medium onion, minced

1 red or green bell pepper, chopped

3 pieces medium sized potatoes, cubed and fried

2 cups frozen vegetables

1 cup raisins

2 cups cheddar cheese, cubed

8 large eggs

Saute garlic, onions and bell pepper in a small amount of oil.  When the onion becomes transparent, add the ground meat previously browned in pan.  Season with 1 tbsp patis, 1 tbsp toyo, 1 tsp sugar and a dash of pepper.

Add the frozen veggies, fried potatoes, and raisins.

Blend well and adjust seasoning. Cover and cook for 5 minutes. Set aside and let the mixture cool a little.

Beat the eggs and season with a dash of salt and pepper

Add the cooled meat mix to the beaten eggs.

Blend in cheese and mix well.

In a large flat pan, heat 2 tbsps oil and 2 tbsps butter. Pour the egg/meat mixture and distribute evenly. Cover and cook in low heat. Run a flat spatula or siyanse under the torta once in while to check doneness and to free up portions which  stuck to the pan.

When the underside of the torta is cooked (brown in color), remove from heat. Run a siyanse under the torta one more time to make sure no portion is  stuck to the pan.

Place a big plate (enough to cover the mixture) over the torta. Using one hand to hold the pan and the other to hold the plate in place, flip the pan transferring the torta onto the plate.

Heat the pan again, add a little butter and slide the torta from the plate back to the pan carefully. Cook until the underside is brown.

Tadaaa! Perfect torta hehe   Serve with catsup

Nagkaroon ng flu sa bahay namin,  simpleng flu lang, hindi naman ‘yung swine variety.  Sabay nagkasakit si Ana at si Tatay. Pareho silang walang ganang kumain kaya naisipan kong magluto ng walang kamatayang lugaw.

They have their chicken soup for the soul, we have our chicken lugaw. Madaling umorder  at marami ring restawran ang nagde-deliver, pero mainam na ‘yung kayo ang nagluluto. Add a generous dash of love and voila! Major comfort food.

Sus, lalo na kapag malakas ang ulan, sarap ng lugaw. Favorite din itong hot dish for the drunken soul, stop over muna sa lugawan bago umuwi sa madaling-araw nang pasuray-suray

We will need:

1/2 K boneless chicken breast cubed

2 sets of 3 cloves garlic, 1 tbsp ginger and 1 medium onion, all minced

3-4 cups of rice

2 tbsps of kasubha or saffron. You can buy this from your local markets tingi-tingi or from supermarkets.

1 Maggi chicken cube (optional)

Patis and pepper to taste

Procedure:

In a pan saute the first set of minced garlic, then add the ginger and onion. When the onion turns tranparent, add the chicken cubes. Season with patis and a dash of pepper. Cook until the meat turns white. Set aside.

The secret of good lugaw is stirring costantly. Add more water to desired consistency.

Wash the rice thoroughly.  In a big kettle, add 1 tbsp oil.  Saute minced garlic in oil for a short time (do not burn the garlic. Burnt garlic is bitter). Add minced onion and ginger.

Cook for a while then add the rice.  Add chicken cube and season with patis and pepper. Blend well. Add 6 cups of water and let boil.  Stir constantly. You can add more water as you cook  or use less amount of rice if you want a thinner consistency.

When the rice is almost cooked add the sauteed chicken and kasubha. Cook for about ten minutes more while stirring constantly.

Garnishings:

Fry tokwa or firm tofu until crisp. Cut into small cubes when done.

Hard boiled eggs. Add to lugaw whole or cut in half

Pan-fried garlic bits. I buy mine bottled (about P80). If you want to make your own, chop garlic and pan-fry in a small amount of oil in low heat.

chopped spring onions

Serve with calamansi and patis with siling labuyo

Enjoy!

]]> http://kusinaniella.wordpress.com/2009/09/02/chicken-lugaw-for-the-soul/feed/ 4 ella lugaw chicken onions saute chicken 2 boil rice kasubha tokwa boil eggs garlic spring onions condiments lugaw http://kusinaniella.wordpress.com/2009/08/21/breakfast-food/ http://kusinaniella.wordpress.com/2009/08/21/breakfast-food/#comments Fri, 21 Aug 2009 15:06:02 +0000 ella http://kusinaniella.wordpress.com/?p=468 ]]>

Tuna Bistek

One bright morning, magluluto na sana ako ng almusal bago ako pumasok, nang bigla kong na-realize, wala pala akong iluluto hehe

Akshuli, para sa akin, ang pinakamahirap na lutuin ay breakfast meals. Pagkaing-almusal ang ultimate challenge ng aking culinary  imagination.

I know, I know, madalas eh prito-prito lang ‘yan, pero guys, ano naman ‘yung ipiniprito? Processed food? Hotdog, bacon, tosino, tapa, itlog? Lalo na kapag nagmamadali? Yup, tapsilog, the typical Pinoy almusal.

Once in a while, ok lang ang fat-laden, chemically enhanced processed food pero ingat tayo, guys. ‘Yan ang number one cancer-causing foodstuff na ipapasok natin sa ating katawan. And yes, I know, kung alin pa ang masama, ‘yun ang masarap. Pero nasa huli lagi ang pagsisisi.

To the working moms, this corny message is a reminder  from your friend Ella.  We may not be that nitpicky para sa sarili natin pagdating sa tamang pagkain but I think we should be when it comes to the kind of stuff we feed our children.

Breakfast is the most important meal of the day.  What we  eat first thing in the morning can make or break our day… and the rest of our lives, too,  for that matter.  This meal deserves the extra attention in our kitchens.

Fruit is our best bet – fresh,  as a juice drink or as preserved spread. Next is bread -  pan de sal, loaf bread, danish, croissant etc. Then there is rice in all its forms – puto, bibingka, lugaw, champorado atbpa.

Bibingka at puto bumbong

I like breakfast cereals and fresh fruit (banana, mango, strawberries or apple)  in a bowl of cold milk pero hindi pa siya masyadong uso dito sa atin. This is often called the breakfast of champions and rightly so.  Siguro, kung may anak na ako, ito ang almusal nila sa umaga bago pumasok. Walang ka-effort effort, healthy pa.

(image from thedailygreen)

Balik tayo sa umagang wala akong mailuto. Got nothing decent in the fridge but I had two cans of Century tuna chunks ( in water) in my pantry. Marami akong sibuyas na puti at kalamansi kaya naisip kong gawing bistek style ang tuna. Here’s what I did.

Drain the water from tuna can. Marinate tuna chunks for ten minutes in:

Juice from 3-4 pieces of kalamansi

2 tbsp toyo

2 tsps Worcestershire sauce (optional)

2 large white onion sliced thinly (sliced whole or pabilog)

2 tbsps oil

Stir fry onions  in 1 tbsp oil.  While stir frying, squeeze one kalamansi on the onion rings and add a dash of toyo or Magi Savor just enough to add color. When the onion rings are wilted, remove from the pan. Do not overcook.

Add another tablespoon of oil to the same pan and stir fry tuna with the marinade. When tuna is almost dry, add the cooked onion rings and mix well. Serve hot with steamed rice.

Healthy na,  mura pa. At saka masarap siya, guys.

Nandito na naman tayo sa sili. Talagang starring sa kusina ko ang siling pansigang

I dunno if  I can rightfully claim na naimbento ko ang appetizer na ‘to. Baka naman meron nang ganito dati, iba lang ang pangalan at hindi ko alam.

Eh kasi, we had burrito for lunch tapos ang daming tirang cooked ground beef  at saka cheese. When I checked my fridge, ang dami ring sili. Tapos meron pa akong lumpia wrapper. Nag-isip ang Ella kung anong magagawa  sa mga tira-tirang ingredients. Nang araw na ‘yon, ipinanganak ang “dynamite lumpia”.

It was surprisingly good, naubos namin ang 20 pieces of lumpia. Next time you have a small party, this will be a hit, pramis.

Warning: Dynamite lumpia  is not for the faint of heart…or stomach?

We will need:

20 pieces or more New Mexico cayenne pepper a.k.a siling pansigang

1 cup ground beef cooked with buritto or taco seasoning (or plain cooked ground beef)

matchstick slices of cheddar cheese

lumpia wrapper

oil for deep frying

Soak sili in salted water for 15 minutes. Slice lengthwise and remove the seeds. (If you want them spicy, leave the pith and some seeds but be warned, maanghang talaga ito)

Stuff with cheese

Stuff with cooked ground beef. This is optional. Okey rin siya kung cheese lang.

Wrap each stuffed sili in lumpia wrapper. I haven’t tried it but I think you can also use large molo wrapper para mas madali ang pagbalot.

Dapat nakalabas ang tangkay para ‘yon ang hahawakan. Deep fry until golden brown. Place cooked lumpia in paper towels to absorb excess oil.

Dip in garlic white sauce or ranch dressing

]]> http://kusinaniella.wordpress.com/2009/08/16/dynamite-lumpia/feed/ 14 ella dynamite lumpia remove seeds stuff with cheese stuff with meat roll in wrapper wrapped lumpia 5a http://kusinaniella.wordpress.com/2009/08/13/fish-fingers/ http://kusinaniella.wordpress.com/2009/08/13/fish-fingers/#comments Thu, 13 Aug 2009 08:11:20 +0000 ella http://kusinaniella.wordpress.com/?p=431 ]]>

Masarap ang chicken fingers. I know,  pero sorry po, hindi mahilig ang ate Ella ‘nyo sa manok. It will take a lot of cajoling from Tatay and Ana bago ako humawak ng hilaw na manok sa kusina.

But no worries,  I know how to cook a lot of chicken dishes.  I can even dress the fowl, naks. Nag-iinarte lang ako kapag ako ang maglilinis sa kanya. Hindi kasi ako kumakain ng manok, eh.

Puwera na lang kung nag-transform na siya bilang chicken at nag-ibang anyo na hehe . As in nuggets na siya or chicken popcorn 

Kaya eto, imbes na chicken fingers, fish fingers ang recipe natin ngayon. But you can substitute chicken tenders (fillet) sa fish. Pareho din naman ang procedure.

For this recipe, I used Cream Dory fillet (Fresh Catch brand). Meron nito sa mga supermarkets. I like working with this fish kasi wala siyang kalansa-lansa. Akshuli wala rin siyang lasa haha

We will need:

1 kilo fish fillet (kung anong type ‘nyong isda basta walang tinik)

bread crumbs

1 egg  beaten

1/2 cup milk

flour for dredging

4-5 pcs calamansi

2 tbsps mustard

dried basil (bottled spice)

1/2  tsp salt

1 tsp ground black pepper

Fresh Catch Cream Dory. Two fillets to a kilo

You can find this bread crumbs (used in tempura) in the bread section or baking section of supermarkets

Season  fish with salt and pepper. Squeeze calamansi juice. Use one calamansi for each side of  fillet.  Spread the mustard evenly. Add a dash of basil on both sides. Marinate for 15 minutes.

Cut the fillets into 2-3 inches long and 1/2 inch wide pieces

Add milk to beaten egg. Dredge fish slices in flour, dip in egg-milk mix, then roll in bread crumbs.

Deep fry in medium heat until crisp and golden brown. Place the fish fingers in paper towels after frying to absorb the excess oil.

Serve with your favorite dipping sauce. Mayo, thousand Island or ranch, white sauce, aioli sauce, sweet and sour sauce or sweet chili sauce. I buy Jufran sweet chili sauce. Masarap siya.

Sa mundo ng mga ginataang ulam, mas gusto ko ang ginataang laman-dagat. Parang mas bagay sa kanila ang gata. Imagine alimango o isda na ginataan at maanghang-anghang. Langit! May coconut trees kaya sa heaven? Sana.

Eniweys, if you have read my slumbook, makikita ‘nyong ang peyborit of all peyborit food ko ay hipon. Akshuli, pangarap kong magkaroon ng sariling shrimp farm. Ako lang ang kakain ng mga aning hipon hehe.  Shet, hindi kaya ako galisin?

Eniweys ulit, may malaking seafood restaurant na malapit sa bahay namin. Nakita ko, one day, na buhay pa ang mga hipon na dine-deliver sa restaurant tuwing umaga. As in tumatalon pa. The last time na nakakita ako ng pumipitik na buhay na hipon ay sa palengke pa ng Daet sa Bicol.

Kinausap ko ang mamang nagde-deliver at nag-order ako ng isang kilo sa next delivery nila. Medyo mahal siya but it was totally worth it. Ibang-iba talaga ang lasa ng sariwang hipon. Masyado akong natuwa, nagpa-deliver pa ulit ako for the next two days. Isang linggong puro hipon ang ulam namin hehe.

We will need:

1/2 kilo medium sized shrimps (suwahe), cleaned and the antennae removed

4-5 cups kalabasa, cut into 2 inches square

2-3 cups sitaw (1 bunch)  cut 2 inches  long

4 cups pure gata

2 tbsps bottled  cooked bagoong

1 tbsp ginger minced

5 cloves garlic minced

1 medium onion chopped

2 pcs siling pansigang

patis to taste

In 1 tbsp oil, saute garlic, onion, ginger and siling mahaba. When onion is wilted, add bagoong and stir to blend. Add the kalabasa and 1/2 cup water. Cover and let simmer for 2 minutes.

Add the sitaw

Add 2 cups pure coconut cream and continue stirring until the gata simmers. Cover and cook in low heat  until the veggies are almost done.

Add the shrimps and 1 cup coconut cream. Continue stirring until the shells turn red. Adjust taste by adding patis or more bagoong and cook about half a minute more. Do not overcook the shrimps.

Pour the last cup of pure coconut cream over the dish before serving.

Enjoy, guys! Ang sarap nito, pramis.

This is one of my favorite snacks from KFC for the longest time. Suddenly, one tragic day, hindi na siya available sa KFC na malapit sa opis namin. Dahil palagay ko, ako’y isang hot sexy Latina (hehe ) in my past life, hindi mapigil ang craving ko for spicy Mexican food.

I’ve got to have my fix of this cheesy snack so I tried making them. Hindi naman sa pagbubuhat ng sariling bangko, di hamak na mas masarap siya, marami pang nagagawa. Tagumpay na naman ang byuti ko mwahaha

We will need:

Ready-to-eat tortillas made by Village Gourmet available in major supermarkets (P98)

1 pack Chicken Popcorn fried according to directions

garlic, onions, tomatoes, red bell pepper, chopped

Bottled cheese salsa

Grated cheddar cheese

1 pack Tostitos

Procedure:

Saute the garlic, onions, tomatoes and bell pepper in 1 tbsp olive oil until half cooked. Add sliced siling pangsigang (2-3 pieces) and cook about one minute more. Set aside.

Cut each cooked chicken popcorn in half.  Heat a small amount of oil, add 2 tbsps. barbecue sauce. Let the bbq sauce simmer before adding the halved chicken popcorns. Blend well, remove from fire and set aside.

Heat tortilla in a large flat pan (without oil) until some parts turn brown (about half a minute for each side)

Working fast while the tortilla is warm, spread cheese salsa on the  whole tortilla. Add garlic-onion-tomato-pepper mixture,  barbeque flavored chicken popcorn and grated cheese. Top with 2 0r more tostito chips. You should do this on half of the tortilla only.

Fold the empty half of the tortilla over the half with filling and press the edges together. With a pizza cutter or a sharp knife, divide the tortilla into 3 pieces. Repeat the procedure with the rest of the tortillas.

Serve immediately.

Tip: You need the tortilla to be toasty warm for the grated cheese to melt. So assemble the cheesy meltz right before eating them. And the chips should still be warm and crisp.

Enjoy!

]]> http://kusinaniella.wordpress.com/2009/08/07/bbq-cheezy-meltz/feed/ 8 ella cut tortillas chicken popcorn bawang sibuyas 350-2 cheese salsa grated cheese tostitos saute chicken pop halved heat tortilla assemble cut serve http://kusinaniella.wordpress.com/2009/08/04/panalo-dito/ http://kusinaniella.wordpress.com/2009/08/04/panalo-dito/#comments Tue, 04 Aug 2009 14:48:40 +0000 ella http://kusinaniella.wordpress.com/?p=373 ]]>

Marami na akong nakainang buffet at ilan lang ang nakakatuwa. As in madalas nasasakripisyo ang quality at taste  sa dami ng nakahandang pagkain. Feeling harang pa rin (soli bayad)  kahit na mura lang ang singil nila.

Meron pa silang rule na kapag hindi mo naubos ang pagkain sa plato mo, magbabayad ka ng doble. Aba eh kung masagwa nga ang lasa ng fud nila, noh. Pasusukahin ka pa eh, grabe.

A couple of weekends ago, bumalik ako sa Royale Tagaytay Golf and Country Club sa Alfonso Cavite, kung saan ko natikman ang pinakamasarap na bibingka sa balat ng lupa. Meron pala silang buffet sa clubhouse nila for lunch and dinner.

Dumating kami ng mga 11 am kaya kumain na kami doon. Natuwa ako sa presentation at sa dami ng spread.  Daig pa ang fiesta. Sulit na sulit ang ibinayad naming less than P400 per head. Kami ang unang diners kaya I was able to take a lot of pics.

Next time na nasa Tagaytay kayo, try their buffet dinner or lunch. Trust me, guys, panalo kayo rito.

Masyadong maraming pics kaya ginawa ko na lang slide. The food tasted as good as they looked.