Adobong Pusit (Sauteed Squid)

There are various dishes that can be made out of squid. One of our favorite is the adobong pusit. This is the best recipe to prepare when squids are small. It is cooked in vinegar, an important ingredient in adobo recipe. Yummy, especially with thick sauce that is spread over the rice. Big squids can either be grilled, fried, baked etc. There's a lot of delectable, mouth watering and appetizing dishes you can make out of squid.

Ingredients:

1/2 kilo fresh squid

4 tablespoons oil

1 small onion

3 cloves garlic

2 small pieces long green chilli

3 pieces laurel leaves

2 tablespoons vinegar

1/2 cup water (optional)

1 teaspoon salt

1 tablespoon flour or corn starch dilluted in 1/4 cup of water

Method:

• In a deep pan, saute garlic and onion in 4 tablespoons of oil then add cleaned fresh squid.
• Let simmer for 2 minutes then add vinegar, chilli and laurel leaves.
• Add 1/2 cup water if dry then add salt to taste.
• Let boil until cooked, thicken with dilluted flour or corn starch.

Squid swims forward, upward and downward, they breathe through their gills. There have been 300 types of squid that have been identified although there's a lot of varieties more that are not yet discovered. They are quick and agile and releases ink when they are threatened to make their rapid escape. It is believed that squid is one of the invertebrates that has the highest level of intelligence. They are extremely active and they seem to do quite well when it comes to adapting to the changing environment around them.Source:http://www.squid-world.com

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The Benefits of Eating Squid:

Squids contain copper that fulfills 90% of the body's requirement, essential for absorbing, storing and metabolizing iron and stimulating the formation of red blood cells.

Individuals suffering from rheumatoid arthritis are often found to have low selenium levels in their blood. Since squids have abundance of this mineral, it helps in relieving symptoms of arthritis and controlling damage caused by free radicals.

Frequency and duration of migraines are lowered due to the presence of vitamin B2 (riboflavin). Research indicates that riboflavin supplements are good remedy for the prevention of migraines.

Squids also contain large amount of phosphorus, similar to shrimps and fish. This mineral is necessary for stimulating calcium in building bones and teeth.

A great source of Vitamin B12, squids are known to lower homocystein levels in the body, which can otherwise increase the rate of strokes and heart attack.

Squids help to stabilize sugar levels in the blood due to the increased supply of vitamin B3 to the body.

Deficiency in zinc can lead to a range of infectious organism damaging the body. However squids which are rich in this component help strengthen the immune system.

Source: http://www.foodofy.com

Fried Fish Fillet with Tartar Sauce

Are you thinking of lunch or dinner recipe? Why don't you try this fish fillet recipe. According to Wikipedia, fish fillet is a flesh of fish obtained by cutting or slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steak. The remaining bones with attached flesh is called "frame" and is often used to make fish stock as opposed to the whole fish or fish steak. Fillets do not contain the fish backbone, they yield less flesh but easier to eat.

Special cut fillets are taken from solid blocks; these include a "natural" cut fillet, wedge, rhombus (a rhombus looks like a diamond, a flat shape with four equal sides) or a tail shape. Fillets maybe skinless or with skin on; pinbones may or may not be removed. 

There are several ways to cut a fish fillet:

1. Cutlet: Obtained by slicing from behind the head of the fish,round the belly and tapering towards the tail. The fish is then turned and the process is repeated on the other side to produce a double fillet.

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2. Single: More complex than the cutlet, produces two separate fillets, one from each side of the fish.

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3. "J" Cut: Produced in the same way as a single fillet but the pin bones are removed by cutting a "J" shape from the fillet.

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When it comes to nutrition, johnwest.com.au says, fish has a lot to do with omega-3, a fatty acid found in oily fish like Salmon, Sardines,Mackerel and Herring. Fish and seafood however whether canned, chilled or frozen is also packed with protein and other essential nutrients. It is why the Heart Foundation recommends we eat at least two to three servings of oily fish or seafood per week.

Generally speaking all types of fish are good, they are highly nutririous that most people are not getting enough of. This includes high quality protein,iodine and various vitamins and minerals. Fish may lower heart attacks and strokes, these are the two most common premature causes of death in the world.

To prepare this recipe is to cut up the fish fillet to small bite sizes and coat it with flour and egg mixture, add salt and pepper and baking soda as a leavening agent so the end result is plump and looks appetizing. The mixture adds taste to the fish, it is easy and quick to prepare and best eaten with tartar sauce or any sauce of choice which can be bought from the supermarket or can be prepared at home just like the tartar sauce I made and is included in this recipe.

Ingredients:
1/2 kilo fish fillet
1/2 cup all purpose flour or corn starch
1 whole egg
1/2 teaspoon baking powder
1/2 teaspoon ground pepper
pinch of salt
1 1/2 cup oil for frying
Method:

• In a small deep bowl beat the egg, add flour or corn starch for a crispier dough, baking soda.
• Cut the fish in bite sizes and mix into the flour mixture, make sure to coat the fish thoroughly.
• Add salt and pepper to taste.
• Fry in a deep pan with 1 1/2 cups of oil, browning it a little bit to add color to the dish.
• Prepare tartar sauce by cutting the onion into very small pieces and mixing all other ingredients, adjust taste with salt and pepper.

Tartar Sauce:

1/2 cup Miracle whip or mayonnaise

onion about the size of the thumb

salt and pepper to taste

1 tablespoon lemon juice

1 tablespoon pickle relish

Enjoy this fish fillet recipe.

Ciao!

Biscotti

Biscotti is an Italian biscuit or cookie also known as cantuccini. It is very easy to make, it's nice to pair with any hot drink for an afternoon snack or midnight snack. It is oblong and crunchy, cut diagonally. Baked twice and is made from flour, egg, sugar and a small amount of baking powder. I make mine either plain, with nuts or with melted chocolate.

I've come to love this cookie as Wikipedia says it originated in the city of Prato in Italy. Biscotti is a plural form of biscotto. The word originated from medieval Latin word biscoctus meaning "twice cooked" so they were very dry and can be stored for a very long time. Non perishable goods are necessary long time ago for long journeys and wars.

Since they are very dry, traditionally it is served with a drink into which they may be dunked. In Italy they are served as after dinner dessert paired with Tuscan fortified wine called vin santo. Outside of Italy they are served with coffee including capuccinos and black teas. In Catalonia, it is called carquinyoli and is served  with a sweet dessert wine such as muscat or moscatell. 

Biscotti with vin santo
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Ingredients:

2 cups all purpose flour

1 cup white granulated sugar

1/4 teaspoon salt

1 teaspoon baking powder

3 whole eggs

1 teaspoon almond extract  (optional)

1 cup almonds or any nuts of choice

Chocolate Dip:

100 gms. Semi sweet chocolate bar
2 tablespoons butter

Method:

• Preheat oven to 350 degrees F (175 degrees centigrade).
• Prepare lined cookie sheet.
• Sift and mix all dry ingredients then add favorite  nuts. 
• Beat eggs and add the almond extract. 
• Incorporate liquid mixture to dry ingredients and form a dough.
• Divide dough into two logs, roll and place into prepared cookie sheet.
• Bake for 40 minutes until doughs are firm.

• Let it cool then slice diagonally.
• Arrange the slices back to the cookie sheet and bake some more for 10 to 15 minutes turning the slices over so both sides  are baked properly until the center is firm.
• For chocolate dip, melt the chocolate bar, add 2 tablespoons butter in a saucepan over hot water or microwave it until melted, dip or drizzle on biscotti one by one and let it cool before serving.

Weekend Waffles

A waffle is a dough with baking powder or leavening agent to increase the volume and expand the dough. It makes the dough soft and light in texture. A waffle is cooked in two metal plates that are supposed to be greased and warmed to begin with so that the dough will not stick to it. 

The metal plates are designed  or has distinguished patterns so the waffle will have its beauty, style and characteristic. The waffle iron is an enjoyable and useful tool, to make the waffle look marvelous top with any syrup, fruit or cream or anything that you fancy. Play with your toppings there's a lot of options out there depending on your area or region and what's available. It is delicious and fluffier if you fold meringue on your batter. Beat the eggwhites until the peaks formed, slowly incorporate it in the waffle batter. Or if you want no hassle forget about the eggwhites just add 1 whole egg in your batter and it will just be fine.

The waffle is consumed all throughout the world especially in Europe and America. It was popularized in Belgium and has plenty of variations. Early 16th and 17th century waffle recipes consists of fresh warm cream, egg yolks and some wine. Today, recipes varies and people opted for a cheaper and readily available ingredients from the pantry like milk, sugar and includes the white eggs rather than to throw it away. It is not limited as breakfast item anymore. It is also served in lunches and at dinner tables in restaurants too like IHOP and a lot more. Varieties of waffle making are plenty there's the Belgian waffle of course, American, Hongkong style, Brussels waffles, Flemish, Hotdog waffles, waffles on a stick, rolled waffles and the Liege waffle which has denser dough, sweeter and chewy texture. You can also make your own version of waffle. Cinnamon, ginger, lemon or orange zest can be added and a lot more.

Our waffle, is just plain and simple and has simple ingredients too. Children can actually enjoy this easy recipe. It's summertime now and children gets excited on what to try and what to do at home as they get bored. Baking and cooking are few of the things I let my daughter learn aside from her piano lessons, art making projects and tennis lesson from dad. I wish to enroll her in swimming and painting classes too if there's a chance.

Waffle iron

Here's the recipe for a simple and easy waffle. It yields 4 pieces just enough for 2 people. Double or triple the recipe if there's plenty of people to serve. Place your waffles in the oven if you think people will have to eat at the same time. Waffle maker will just make 2 pieces at a time. Enjoy...

Ingredients:
1 cup all purpose flour
3/4 cup milk or buttermilk
2 teaspoons of baking powder
1 tablespoon sugar
2 tablespoons oil or butter
2 eggs separated
1 tablespoon sugar for the meringue 

Method:

• Plug in waffle iron to warm it up. It's still better to read instructions before using your machine.
• In a bowl mix flour, sugar and baking powder. 
• Add the egg yolk to the milk and oil.
• Slowly pour wet mixture to dry ingredients and blend well.
• Beat the eggwhites add a tablespoon sugar. Continue beating until soft peak forms then fold it in the batter. Do not overmix your batter otherwise gluten will develop and your waffle will become hard and chewy.
• Butter the waffle iron or spray oil if  that's okay with your waffle iron, some machine does not need to be greased then pour the waffle mixture. 
• Don't open the lid too early you don't want to rip your beautiful waffle, wait for the green light or beeping sound of your machine that indicates that its done. If there's no indication wait for the steam to come out. 
• Wait till golden light brown, remove and top with any toppings you like.
• Yields 4 pieces...ENJOY...

Chocolate Crinkles

This recipe was shared by a friend during Christmas dinner of 2015. The beauty of this cookie is the crack when it is baked and the contrast of the black and white after being coated in icing sugar. The texture is very delicious when it melts in your mouth when eaten warm. Best time to bake this recipe is right before serving as it takes only few minutes in the oven. Otherwise, it will be dry.  Cacao as one main ingredient in this recipe is considered a superfood because of its high essential nutrients according to www.thesuperfoods.net. The tree grows in various countries such as Philippines, Brazil, Papua New Guinea and some Caribbean Islands. It is said that all cacao products are good in treating some health problems such as lowering high blood pressure, high cholesterol, liver, bladder and kidney disorders, asthma, diarrhea, preventing wrinkles and pregnancy stretch marks.

We had Cacao trees before in our backyard, we used to make our own local chocolate (tableya). We usually make our own chocolate drink and make porridge with tableya for breakfast. Raw cacao provides white meaty seed that can be eaten and give more effective nutrients like vitamins A and C.

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Raw Cacao

Here's how to make the supermoist chocolate crinkle. It is also nice to coat each ball with granulated sugar before the icing sugar to ensure it will crack nicely and perfectly.

Ingredients are:

200 gms semisweet chocolate or 1 1/2 cups cocoa powder 

4 tablespoons oil or butter

3/4 cup white granulated sugar 

2 large eggs 

2 teaspoons vanilla 

1 1/2 cups all purpose flour 

1 teaspoon iodized salt

1/2 teaspoon baking powder

1 cup icing sugar for coating

Method 

• In a deep, round, small in diameter pan, melt the chocolate at low heat, then add butter. Mix until well blended and set aside to cool.

• Beat sugar and eggs until pale and fluffy. Then add vanilla. Pour cooled chocolate mixture to the eggs. Blend well.
• Then, mix dry ingredients such as flour, salt and baking powder. Slowly incorporate dry ingredients into chocolate mixture.

• Refrigerate until firm and ready to be molded.
• At this stage, you can preheat oven at 325 degrees farenheit or 165 deg centigrade 
• Form small balls about 20g each, and coat with icing sugar liberally.
• Arrange in prepared cookie sheet with a spacing about 2 inches apart.
• This will yield about 24 to 30 pieces. 
• Then, bake for 8 to 10 minutes, do not over bake so it will not become dry. It should be firm on the side and soft inside.

Ensaymada

Ensaymada is a soft, sweet and delicious bread that is similar to Brioche-a-tete. It originated from Majorca, Spain. To give its bread a pillowy texture, butter is usually added instead of lard. For its filling, you can have ube, macapuno, chocolate, red bean paste, yema or anything that suits your fancy.

For the toppings, you can have as simple as sugar, butter or butter icing  and topped with a generous amount of grated cheese. To contrast to the sweet and creamy taste of the bread, you can also top it with salted egg or ham depending on your mood. 

Ingredients:

1 cup milk
2 teaspoons active yeast
1/2 teaspoon sugar

3 1/2 all purpose flour
1 cup butter
6 egg yolks or 4 whole eggs
3/4 cup sugar
1/2 teaspoon salt
Toppings:
1/2 cup butter at room temperature
3/4 cup white granulated sugar
1 cup grated cheddar cheese

Method:

• Warm the milk add the yeast and 1/2 teaspoon sugar wait until it foams.
• Add  eggs, sugar, salt and 3 1/2 cups flour, mix and add butter.
• Knead for 8 to 10 minutes, use spatula to mix as it is very sticky.
• Transfer to plastic bowl and cover, let rise for 1 to 2 hours.

• Punch down risen dough, use rubber gloves or spatula.
• Refrigerate for 2 hours to rest so it is easy to handle.
• Form the dough into a ball and cut to 2 portions, roll each ball as a log.
• Cut to desired sizes, roll each piece to form small balls, flatten it one by one, add filling if desired and roll as a log and coil it.
• Place it directly on prepared sheet or to ensaymada tins.
• Let it proof for 1 hour.

• Preheat oven 30 minutes before final proofing ends.
• Bake at 350 degrees F for 20 minutes.
• Brush eggwash on each ensaymada. 
• Let cool and dip on melted butter then to white granulated sugar or top with grated cheese.

Enjoy your homemade ensaymada.

Itlog Maalat (Salted Egg)

Salted eggs are easy to prepare, we use a brining solution to cure the eggs. Brining or curing is the process in which the eggs are submerge in salty water for a certain period of time. Salt will then give the flavor to the eggs, grainy texture and the natural oil of the eggs to develop is what we want to achieve in the curing or preserving process. The video is a step by step guide on how to prepare the salted eggs, I've tried 25 days before harvesting the eggs and it's proven to be perfect. You can try checking the eggs after 12 days if you prefer but I tell you, 25 days is just the perfect recipe. You will need water, salt and a container to store up the eggs during curing process. Duck eggs are best to use rather than chicken eggs because of its high fat content that produces oil after curing. Salted eggs are consumed as an appetizer or side dish, it can also be used in other dishes and recipes. I can use this on my ensaymada and puto pao recipe as well.

You'll need:
12 eggs preferably duck eggs
3 to 4 cups water
1 cup sea salt
Method:

• Wash eggs thoroughly, set aside.
• Bring the water to a boil add and dissolve salt, let cool and set aside (Brine solution).
• Arrange eggs in a container or a clean jar and add brine solution.
• Keep the eggs submerged in water, fill plastic bag with water seal it and place on top of eggs.
• Keep the container covered in a cool place and leave for 25 days.
• Wash the eggs with cold water and boil the whole batch once cured. It should be salty and grainy, refrigerate.

Enjoy your homemade salted eggs.

Curing