Pasalubong Special 2

Dried mangoes are a treat in themselves though you might stumble into some with more fiber than you'd like. But this again is a leveled up version of this wonderful treat. Dried mango covered in dark chocolate. Yummm!!!

Each mango seems to have been selected so there are no fibrous pieces. Mango and chocolate blend in smooth harmony on the tongue. The only complaint I have is the price (P400 for a box of 12). But it is very good. Enjoy!

Pasalubong Special

December brings in a lot of gifts. This is one of a native delicacy which has leveled up in my opinion: JR's Special Arrowroot Cookies. I just know these as uraro.

I am not a fan of uraro cookies but these are truly special. Usually uraro cookies have a powdery texture that crumbles easily but these have a smoother, crisp exterior. And then, when you bite into them, that trademark powdery texture of uraro comes in a melt-in-your-mouth surprise. These are the best uraro cookies I've tasted, not to mention the best-looking to boot. It would make a great gift for any balikbayan friends and relatives. 

Szechwan Eggplant

Eggplants in the ref were begging to be cooked... eggplant experiment #2 is based on this recipe here. Two eggplants down, one to go...

Recipe called for four tbsp. of soy sauce but I may have added more than called for using the tantya-tantya (i.e., guesstimating) method; the result was slightly too salty for me. Note to self: maybe add a bit more sugar and less soy sauce.

So per policy of using what is available, mixed maybe more than four tbsp. of mushroom soy sauce, two tbsp. oyster sauce, a dab of spicy ketchup in lieu of chili sauce, a tsp. of sugar, chicken broth, and black pepper in a bowl.

Sauteed three cloves of minced garlic and a tiny amount of ginger (must add more next time... the ginger flavor was nice) in a dab of melted margarine, followed by some ground beef and then eggplant. Slowly added in the sauce mix. When it was almost done, put in cornstarch mixed with water to thicken sauce. 

Lunch is served. Self assessment: edible but can still be improved. If ingredients are available for another future attempt at this Szechwan eggplant recipe, maybe the omitted green onions, shrimp and sesame oil from the original recipe would spell the difference. 

P.S. Sauteed carrot slices and mixed with the leftovers. Result is prettier dish, less salty with a touch of sweet. [29 December 2014]

Rice Experiment 1

Seem inspired to cook today. First, I did the chicken spread recipe my mother taught me when I was young. Then I tried cooking the rice for dinner using the byproduct: chicken broth. 

Tonight's ulam was very simple: canned tuna in oil sauteed with onions. 

The more complex part was the rice. After successfully cooking the rice in chicken broth, the second part of tonight's rice experiment was conducted as follows:

• minced and sauteed about six cloves of garlic in some of the tuna oil and a bit of margarine, followed by a diced half-carrot;
• added about two or three spoonfuls of the tuna with onion;
• then put half of the chicken broth rice into the pan;
• as a final touch, beat an egg white (unused from a previous night's recipe that called for one egg yolk) and mixed it with the rice, stirring continuously until no evidence of raw egg white was left.

So we had two versions of rice for tonight: plain and fried chicken broth rice.

When I tasted the plain version, I could not tell the difference between our regular rice and the chicken broth rice, but my sisters appreciated both versions. The proof is that there were no leftovers tonight. Bitin daw. 

Yay! Another successful experiment. =)

Eggplant Experiment

If you grew up hearing how incompetent you are and this verbal non-affirmation occurred exclusively while assisting your grand-aunt in the kitchen, then you'd understand why, while I do like to eat, I avoid the kitchen at all costs. But days come when you have to fend for yourself and eating a sandwich just does not cut it. 

I have discovered that I am able to try to cook when the meal is only for me. Any potential failure is okay because no one else will be there to critique. Zero confidence and low self esteem in the kitchen notwithstanding, I know what I like to eat, and I can guess at certain things. 

This is my experimental eggplant parmigiana. Considering my traumatized inner cook, successful experiments (i.e., the food is edible) must be celebrated. 

Instead of following the recipes I looked up on the internet, I revise according to what is available, convenient, and maybe might work. 

Based on what was available in the refrigerator, these are the ingredients for this experiment:

1 eggplant

1 egg

1 tomato

ketchup

2 slices mozzarella cheese

6 slices quick-melt cheese

pinch of salt

I sliced the eggplant thinly into rectangular pieces, dipped them in egg beaten with a pinch of salt, and fried them. Normally, this is something I can eat alone with ketchup as ulam with rice, but today, it's the base for our experiment. 

The next step was layering the ingredients in a makeshift tin foil tray. In my guess-work layering, I ended up with three pyramid-like layers (wide at the bottom, narrow at the top). Layer 1: ketchup, fried eggplant, ketchup, 4 quick-melt cheese slices, tomato slices. Layer 2: fried eggplant, ketchup, 2 mozzarella cheese slices, tomato slices. Layer 3: fried eggplant, tomato slices, and 2 quick-melt cheese slices. 

After that, pop into the toaster oven for 5 minutes. 

Hmmm... what do you know. Except for the ketchup, I actually liked it and ate everything. If I ever repeat this, I will try one of the following for the sauce: 1. using less ketchup; 2. sauteing garlic, mixing in a scoop or two of ground beef if available, and mixing in tomato paste/spaghetti sauce; or 3. using banana ketchup instead. 

Also, note to self, be not afraid of the eggplant slices slightly overlapping when making the layers. 

Voila! Lunch for one. 

P.S. I just remembered my favorite eggplant lasagna at Paul Calvin's at the Fort, BGC. I don't know if the restaurant is still there though since the last time I ate there was maybe five years ago. But I still remember my favorite dish there. If you live near the Fort, give it a whirl.