This site is the venue of my collection of special and ordinary Philippine and American dishes. For the last 55 years, My wife, Macrine Nieva Jambalos Katague had been the boss in the Kitchen. However, when she was diagnosed with Parkinson's Disease in 2013, I have to take over her cooking duties. I have been enjoying cooking and this proves that one is never too old to learn new things in life.
This Thanksgiving, my assignment for our Dinner is Pancit Bihon and Chicken Macaroni Salad. The following video is the recipe I will instruct my home care Aide to cook
Instead of soy sauce, I prefer oyster sauce. You could add shrimps if you desire.
For the chicken macaroni salad. I just purchased a ready made macaroni salad. I will add shredded cooked chicken breast, pine apple chunks, chopped red apples( for color) and add more mayonaise. Mixed Thoroughly and Enjoy!
The other day, my friendly Italian neighbor gave me fried whole fish Tilapia, she purchased from The Oriental Market in Roseville. I do not really enjoy just plain fried Tilapia, so I cooked it with onions, green pepper and tomatoes sauce (see photo above). I cooked it in a similar way as shown in the video as follows:
The video used fresh tomatoes. Since I do not have fresh tomatoes, I used canned whole tomatoes with its own sauce in my pantry. The tilapia taste much better.
I normally do not buy tilapia but instead I buy pompano or red snapper. But the tilapia was given to me by my neighbor and if I do not accept it, she will be slighted.
Meanwhile enjoy this photo of my recent breakfast.
I saw live Manila Clams($9.20/lb) on line at our local 99 Ranch Market. I have never cooked Manila Clams before, but have ordered it on line a number of times. But after reading the simple and easy recipe below and watching the 3 videos below, I was inspired to cook Manila Clams in Garlic butter and Wine yesterday.
Meanwhile here's a photo of the fried soft shell Crabs with 4 lumpia, I ordered the other day from our local Asian-Cajun restaurant.
https://www.allrecipes.com/recipe/12737/scott-ures-clams-and-garlic/
Today I have the energy and had an inspiration to create another okra dish. I cooked Fried Okra ( a fresh harvest from my garden) with Lobster Balls. ( see Photo above).
I cooked it similar to the following 2 videos- Fried Okra with Shrimps.
The other day, I had a longing for ginisang ampalaya. Luckily, it is still in abundance at my local 99 Ranch Market. Here's my own recipe using additional shredded smoked salmon using essentially the same procedure as in the following video, but adding the shredded smoked salmon after the eggs.
Meanwhile enjoy this photo of one of my naughty companions in this big house.
Here's
my favorite recipe for oxtail Kare-Kare. The tripe is optional. I also
used pork hock and pigs feet for this recipe. Here's the recipe for your
reading pleasure.
The vegetables are cooked separately in the above recipe for better plating and perfect cooking.
There are other recipes that I follow at times as follows:
There
are Pros and Cons between the two cooking methods. Air Frying is
healthy but may not be as tasty or crispy as Pan Frying. Here's an
article on Okra tempura Air Frying. https://platedcravings.com/air-fryer-okra/
Start with washing and cutting the fresh Okra. Chop off the stems and ends, then cut into 1/2″ slices.
If you don’t have time to make fried okra from scratch, try making breaded frozen okra in your Air Fryer! Using an Air Fryer instead of pan-frying or deep-frying frozen breaded okra saves time and calories. Put the frozen okra in the Air Fryer Basket and air fry at 400 F for about 15 minutes until crispy, shaking the basket once or twice during cooking.
If you are following my food blogs, you already know I am not a Meat and Potato person. I have an adventurous palate and will try any edible food commercially available. However, there is one Filipino food item ( sauce) that I dislike- Patis or Fish Sauce. In place of Patis, I used soy sauce, rice vinegar, shrimp paste or oyster sauce. The other side dishes and sauces that I enjoyed are shown in the above photo.
Atchara is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue.
How
about you? What side dishes and sauces do you use? I know a few
relatives who do not used side dishes and sauces for their dishes. But
to me the side dishes enhanced the flavor and enjoyment of the main
dishes. Allow me to end this blog with following quotes:
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“Let food be thy medicine and medicine be thy food.” “We all eat, and it would be a sad waste of opportunity to eat badly.” “You don't need a silver fork to eat good food.” “After a good dinner one can forgive anybody, even one's own relatives.”
Meanwhile, here's my latest purchase from Shef.com- A Side Dish That I really enjoy- mango salad.
"We are a fun and hip Filipino-Asian fusion eats and boba shop taking on a fresh approach to combine hand-rolled Filipino LUMPIA along with our new spin on Filipino-style brunch dishes called SILOG. We will also be introducing rotating Asian fusion and Filipino dishes throughout our menu. To top it all off, we have created a selection of BOBA FLOATS that take milk and fruit teas to the next level".
We pride ourselves in the creation of hand-rolled Lumpias rolled daily and introducing Silogs to the food scene in Sacramento. By ‘silog’ we mean a variety of Filipino/Asian fusion inspired proteins served over a bed of housemade garlic rice and a duo of fried eggs. Our protein options for our Silogs are: Longanisa (Filipino style sausages), Tocino (pork slices in sweet-garlic glaze), SPAM, Korean insipred marinated steak, and Crispy Pork Belly (pork belly slices served with savory lechon sauce). We are excited to showcase rotating dishes in our menu that are sure to take our guests on a culinary journey through Asian-fusion dishes and Filipino dishes alike.
Lumpia Ko is the to-go spot for a delicious culinary experience focused on Filipino-Asian fusion dishes (especially Lumpias) and boba specialty drinks with service that shows the Filipino hospitality at heart. We want every guest to feel the warmness of being welcomed into a Filipino home as well as enjoy the food and drinks that we have to offer".
Halo-Halo-A
Filipino Concoction- One has to try, if this is the first time you
heard of it.(I bet you are a non-Pinoy if this is the first time you
heard of Halo Halo)
Overall average rating- is 3.5 out of 5 based on 69 reviews. The ratings showed the waiting line is too long at times due to under staffing and the place has only 4 tables for indoor dining. So order on line( pick up) or via Doordash delivery service. The food appeared to be good but on the pricey side- $$.
Personal Review: I
ordered the Longsilog. I would rate it 3.5 out of 5. The Pinoy sausage
was perfectly cook and sweet. The garlic fried rice was a little oily
and needed more garlic. There is an option to substitute fried rice with
just steamed rice and scramble eggs instead of over-easy fried. I will
order again from Lumpia Ko with their other dishes in the Menu. The dish
portion was good for 2.
I enrolled on this on-line food delivery service about 4 months ago. So far I have ordered food prepared by former residents of the Philippines, India, Pakistan, Liberia, Argentina, Brazil, Taiwan, Korea, Japan and regional dishes from New Orleans,Louisiana. I have ordered okra dishes as well as whole fish dishes prepared by a former resident from Southern India. I love them all.
Here are some photos of the dishes that I have ordered. The Pompano fish is my favorite.
Last
but not least are the Filipino dishes I have ordered from Shef
Albert-The mongo dish above as well as the casava cake, and kare-kare
below.
If you like a bell pepper stuffed with busting flavor you should try this Jambalaya rice stuffed oven-roasted bell pepper that's loaded with the flavors of the South. You will enjoy sausages, jumbo shrimp, and delicious chicken in every bite! I promise you won't be disappointed. Main ingredients: Salt, garlic, onion oil, jasmine rice, creole spices, green pepper, red bell pepper, tomato paste, shrimps, Smoked beef sausage, chicken breast, olive oil.
The latest dish I ordered was from a former resident of
Liberia, Africa- The Okra Stew with rice, plantain, onion, jalopeno,
cucumber and tomatoes as sides.
1.Bhindi Masala is a very simple dish, yet comforting, healthy, and full
of flavors. This is one of my family's favorite dishes at almost every
gathering we have. Prepared by sautéing the okra separately in canola
oil and then mixed and cooked together with onions, tomatoes,
ginger/garlic, green chilies, and spices. Enjoy this with fresh
roti. This dish is similar to my own recipe-sauteing okra in either
oyster sauce or shrimp paste with vinegar. Price: $12.99 for 12 oz container.
2. Okra
Stew is a smooth and savory stew that would make anyone who is opposed
to okra more willing to try this amazing dish. The main three components
of this dish are the okra, chicken, and beef. The sides for the meal
are three pieces of plantain, a Serrano pepper, sauteed onion, slices of
tomatoes, and slices of cucumber. I ordered this dish yesterday. Delivery in 2 days. Price: $15.99 for 8 oz container.
For other recipes read:
https://whyretireinthephilippines.blogspot.com/2022/08/eleven-ways-to-cook-okra-my-own-recipe.html
This year I am starting to have a bountiful harvest of both standard ( green) okra as well as the purple ( red okra) variety. I have used them in Filipino dishes, sinigang( soup) and pinakbet( like gumbo) as well as my own recipe by just sauteeing it in onions/garlic and shrimp paste with a trace of rice vinegar.
Today, I will sauteed the okra in pork binagoongan with also a trace of vinegar. The pork will be shredded and the shrimp paste I will used is the Ginisang Bagoong, Barrio Fiesta Brand. There are several brands of Shrimp Paste from the Philippines, but the only one I like is the Barrio Fiesta. This recipe is my own creation.
Here are 2 videos on how to cook okra. The first one is very simple-okra sauteed in Oyster sauce. The second video shows 2 creative recipes used by professional cooks. The dishes are served in expensive restaurants.
I like this easy and simple recipe and used it often, since I always have a bottle of oyster sauce in my pantry. I modify this recipe by adding pop corn chicken.
Here are 11 ways to prepare Okra: https://www.foodandwine.com/vegetables/okra/11-ways-use-okra
1. Gumbo. This Louisiana dish is probably what's given okra its slimy reputation—the vegetable is sliced and simmered so all of its goo leaches out. Believe or not, that goo has a purpose: It thickens the stew into something magical.
2. Quick vegetable stew. Thickly slice okra and cook it briefly with tomatoes so it's tender but not overly slimy.
3. Stuffed peppers. Add okra to a succotash that you stuff into poblanos. The spicy peppers will distract you from any okra textural issues.
4. Pickled. A Bloody Mary must-have, pickled okra has a slight slime factor but so much flavor that you'll hardly think about it.
5. Dipped. For a fun take on crudités, blanch okra then double dip them: First in mayo, then in "sprinkles" like sesame seeds and diced chile.
6. Sautéed. Keep the okra whole and sauté them briefly in oil. Add garlic and lime zest for flavor, and cashews for crunch.
7. Grilled. Grill whole okra until charred, then toss them with a flavorful dressing. (You can also roast them whole for a low-slime effect.)
8. Double fried. Fry thickly sliced okra in oil until soft, then stir-fry with a flavorful sauce.
9. Crispy fried. Coat okra in egg and cornmeal, then fry. The crisp coating will distract you from any little bit of slime.
10. Halved and pan-roasted. Halve okra lengthwise, then char them in a piping hot cast-iron skillet, which will render them nearly slime-free.
11. Julienned and fried. For a truly slimeless okra experience—one that will convert even the most vehement okra hater, make okra the way chef Suvir Saran does: Thinly slice the pods lengthwise, then fry the wispy strands. Even the seeds become crisp.
Last
weekend my longing for empanadas has been satiated. Ditas had a 3-day
visit with me. She brought with her 2 boxes of Porto's pastries,
empanadas and cheese rolls that I have been enjoying the last few days.
The empanadas both chicken and beef reminds me of Pinoy empanadas. But
Porto's is of Cuban origin and its story is detailed in the reference at
the bottom of this page. It is listed in the top 10 best and famous
bakeries in California.
To be honest, this is my first time I heard about Porto's Bakery. All my bakery needs are fulfilled by Pinoy bakeries in the area( Starbread, Valerio and Goldilocks). All of my Empanada purchases are on line from Shef.com. All of my other bakeries needs are filled by either Safeway or Dash Mart Grocery.
Here's the current menu of the bakery.
https://www.portosbakery.com/current-menu/
The bakery offers also cakes. This mango-mouse cake looks delicious.
Besides the above, Ditas brought with her the Chicken and Ham Croquettes
For Details read:
https://www.portosbakery.com/our-story/
Meanwhile, here's the latest photos of my red okra flowers
