Sunday Dinner February 2, 2014

Today is a very challenging cooking experience because at the middle of my cooking activity the gas tank was emptied, oh no!!!!! There is no LPG shop that is open during Sundays in my place, so it means we can not purchase a tank of gas, and there is no electric stove, so I used the oven and rice cooker to finish my cooking. So instead of pork adobo, it became a lechon, then I cooked the beef stew  in the rice cooker, I'm still thankful to God, I have finished my cooking on time.

The starter: 

The main course:

Rice

Lechon

Beef stew

Baked Lasagna

The Dessert:

Tapioca dessert

Ginataang Alimango ( Single Serving)

Alone and craving for crab. I was  too shy to tell the vendor that I only want 1 crab :D, but at last I was able to opened my mouth and yes! The vendor allowed mo to have just 1 crab. Thank you! I said to him smiling :-) .
If you want to cook or few persons, just adjust the recipe.

Ingredients:
1 crab ( cleaned )
1 tablespoon ginger strips
1/2 onion
1 cup pure coconut milk
some spring onion
salt to taste

Procedure:
1. In a pan put the crab, onion, ginger and salt then cover over medium heat, once the crab turned reddish, add the coconut milk and simmer until cooked.
2. Add the spring onion then serve it hot.

How to Cook Tapioca Pearls

I have received emails asking me how to cook tapioca pearls because when they cooked it, the result was not good.
So here is the simple and perfect way of cooking tapioca pearls.

We need:
1/2 kilo Tapioca pearls
3 litres water

uncooked tapioca

Procedure:
1 Put the water in a pot then bring to a boil.
2 When it is boiling, pour the tapioca  and stir very well to avoid it from sticking to each other.

3. Stir occasionally  while simmering until the tapioca pearls are all transparent, this means it's already cooked. Approximately 1 hour.

4. Turn off the heat, then drain and wash in running water.

This is now ready to be used for your recipes

Here are some Tapioca Recipes:
Tapioca Mango salad 
Tapioca Corn salad
Tapioca Mango Delight

Tapioca Mango Delight

I can not believe how delicious is this dessert. A must try recipe.

 Ingredients for 10 servings:
1/4 kilo Tapioca pearls ( cook the tapioca then drain)
1 1/2 cup condensed milk
1 cup Nestle cream or all purpose cream
1 cup evaporated milk
1/4 cup water
3 mangoes

Cooked Tapioca Pearls

Procedure:
1 Remove the mango from its seed ( use only 1 piece of mango) then put into the blender together with the water, then blend until smooth.

2. Combine the cooked tapioca, blended mango, cream and milk then mix well, now use the remaining 2 mangoes by slicing it and put as a topping.
3. Refrigerate for few hours before serving.

Note: Just adjust the sweetness by adding more condensed milk or sugar, and you can add more mangoes if you want.

Pancit Canton With Shrimps

I did not put soy sauce for this recipe for health reasons, but it is still yummy and just the same taste of my favorite pancit canton, only lighter in color. I used instant pancit canton for this because I do not have a choice :(.

Ingredients:
2 packs instant pancit canton ( cooked and drained) do not include the flavoring.
200 grams shrimps
1 carrot
1 onion
3 cloves garlic
1 cup sliced cabbage
calery ( optional)
salt and pepper to taste
1/2 cup water

Procedure:
1. Saute the garlic and onion then add the shrimps and simmer for a minute.
2. Add water, salt and pepper then bring to a boil.
3 Add the carrot, celery and cabbage and give a good stir, simmer until tender, then add the pre-cooked pancit and mix thoroughly and turn off the heat.
4.. Serve it hot.

Fruit Salad Drink

This is a very refreshing drink with real fresh fruits, it's very easy to make instead o making your salad, add more liquid to it or a change and be refreshed,  since it's very hot in my place, it's better to have something to quench my thirst, ahhhhhh refreshing!

Ingredients 3-4 servings:
2 cups diced watermelon
1/2 piece avocado ( diced)
1 cup  diced gelatine ( optional) can be replaced with any fruit
1 cup Nestle cream or all purpose cream
2 cups evaporated milk
sugar to taste
3 cups crushed ice or ice cubes

Procedure:
1. Mix all the ingredients except the ice.
2. After mixing everything, add the ice then serve.

Pork and Chicken Adobo

I always love this adobo combo specially when my older brother was the one who cooked it, but now, the more I love my version :D :D. The chicken meat is tenderer than pork, therefore it is important to choose a tender pork so that it  will be cook evenly with the chicken, here is my simple way of cooking this.

Ingredients for 5 servings:
1/4 kilo chicken
1/4 kilo pork
1/4 cup soy sauce
1/2 cup vinegar
salt and pepper to taste
3 cloves garlic

Procedure:
1. Marinate the pork and chicken with the soy sauce, salt and pepper.

2. Saute the garlic then add the marinated chicken and pork together with the marinade and simmer or 2 minutes.

3. Add the vinegar then cover, just allow to simmer over low heat to incorporate the flavor.
4. Stir constantly until fully cooked then serve it hot with rice and enjoy.

Ox Feet Adobo

If you love adobo you have to try this recipe, it is really delicious, the melting sensation of the skin when you bite it, is so satisfying and will make you crave for more, so eat in moderation :-).

Ingredients for 5 servings:
1 kilo ox feet ( paa ng baka) - boiled and already tender ( 20-30 minutes in a pressure cooker)
1/2 cup soy sauce
1/2 cup vinegar
1/4 teaspoon ground pepper
4 cloves garlic
1 cup broth from the ox feet

Procedure:
1.Saute the garlic then add the cooked ox feet
2. Add the soy sauce and ground pepper then then simmer until the ox feet absorbed the soy sauce color, add the vinegar, cover and let simmer. Do not mix until the vinegar boils so that the texture of the meat will be nice and smooth.
3. Once boiling mix well, then add the broth and continue to simmer for 3 minutes then increase the heat to high, allowing the soup to simmer intensely until the consistency of the soup is thick like a sauce then turn off the heat.
4.Serve it hot.

Mely's Kitchen Siomai

I made this siomai with more vegetables for lower calories in every serving. It is still delicious even if it is not too meaty. Try it and let me know.

Ingredients:
1/4 kilo ground pork
15 siomai wrapper
1 onion ( minced)
5 cloves garlic ( minced)
2 carrots ( minced)
1 potato (minced)
1 egg beaten
1/4 cup flour
1/4 cup minced spring onion
1/2 teaspoon ground pepper
salt to taste


Procedure:
1. Set aside the wrapper, then mix all the ingredients very well.
2. Spoon a portion and put at the center o the wrapper and wrap it to well.

3 After wrapping, steam for 30 minutes or until done.

4. Serve and enjoy.

Pasta Combo Chart Page 2 - 2014 Update!

This is the second page of our two page Pasta Combo Chart 2014 Edition.  We hope you find this chart handy for ideas on how to pair our pastas with great ingredients for a wonderful meal.  We have updated the combinations to be more current, and many new ideas have been added.  Also, we now indicate which of our flavored pasta is also available in Gluten Free!

The chart above is a simple JPG image, in other words, much like an image from a digital camera.  To copy it to your PC, simply right click with your mouse on the image.  Select 'Save Image As...' and place into into the folder of your choice on your computer.

If you prefer, write to us at customerservice@nansgourmetfoods.com and we can send you a full two page PDF version.

We would love to hear your ideas as well – let us know your favorite combinations!

Pasta Combo Chart Page 1 - 2014 Update!

This is page 1 of our two page Pasta Combo Chart 2014 Edition.  We hope you find this chart handy for ideas on how to pair our pastas with great ingredients for a wonderful meal.  We have updated the combinations to be more current, and many new ideas have been added.  Also, we now indicate which of our flavored pasta is also available in Gluten Free!

The chart above is a simple JPG image, in other words, much like an image from a digital camera.  To copy it to your PC, simply right click with your mouse on the image.  Select 'Save Image As...' and place into into the folder of your choice on your computer.

If you prefer, write to us at customerservice@nansgourmetfoods.com and we can send you a full two page PDF version.

We would love to hear your ideas as well – let us know your favorite combinations!

Molo Soup ( Filipino Wanton Soup)

Molo soup is made of ground pork wrapped in a wanton wrapper then cooked in a broth or water. A delicious treat for the whole family specially during rainy days. Originated from Molo district of Iloilo city.

Ingredients for 4 servings:
12 pieces molo wrapper or siomai wrapper
1/4 kilo ground pork
1 carrot (minced)
1 onion (minced)
3 cloves garlic
6 cups chicken broth  or  water.
salt and pepper to taste
spring onion

Procedure:
1. Combine the ground pork, onion, salt and pepper then mix well ( reserve 1/4 cup of the mixture then set aside)  wrap the remaining with the molo wrapper, after wrapping set aside. If there is a leftover from the meat mixture you can add it to the one that we reserved.

2. Saute the garlic then add the 1/4 cup of the meat mixture and continue to saute for a minute.
3. Add the chicken broth or water and bring to a boil, add salt and pepper to taste.
4 When it is boiling, add the molo and carrots,  continue to simmer until cooked then turn off the heat.
5. Add the spring onion and serve it hot.

Buttered Crayfish

Have you tried eating crayfish? For me it is yummier than the shrimps, it is so juicy and really nice.

Ingredients:
1/2 kilo crayfish
2 talespoons butter
3 cloves garlic
1 onion
3 tablespoons calamansi or lemon juice
salt and pepper to taste

Procedure:
1. Heat the butter then add the garlic and saute until brownish, then add the onion and continue to saute until soften.
2. Add the crayfish then simmer for 2 minutes , add the lemon juice, salt and pepper to taste, then simmer until fully cooked
3. Serve with a smile :-).

You might like:
Garlic  Crayfish

5 Spiced Chicken

Mr.Vince told me that he was so hungry when he cooked this dish, that's why it's a thigh drumstick part. He used 5 spice powder and the taste was amazing, he said. I might try this soon, how about you?

Ingredients:
1 joined thigh drumstick (cleaned)
1 tablespoon 5 spice powder
1/2 lemon
salt to taste

Procedure:
1.  Squeeze the lemon all-over the chicken then, sprinkle the 5 spice powder and salt.
2.  Preheat the oven at 200C, then baked the chicken for 40 minutes.
3 Serve and enjoy.

Click the link for my version of Yellow Fried Rice
Yellow Fried Rice 

Contributed by Mr. Vince O' Malley

Higadillo

Higadillo is a pork and liver stew that goes well with rice or bread. I added carrot and potato as an extender, but it's okay if it's not included.

Ingredients for 5 servings:
1/4 kilo pork meat
1/4 kilo pork liver
2 tablespoons vinegar
2 tablespoons soy sauce
3 cloves garlic
2 medium size potatoes
1 big carrot
1 teaspoon sugar ( or according to your taste)
1 tablespoon bread crumbs ( if there is no breadcrumbs add another 1 tablespoon of flour)
1 onion
2 cups water
1 tablespoon flour ( dissolved in water)
salt and pepper to taste
1/2 cup sliced spring onion

Procedure:
1. Saute the garlic and onion then add the pork meat and liver and simmer until the pinkish color is gone then add the soy sauce and vinegar and simmer for 2 minutes.

2. Add the water and bring to a boil, once boiling lower the heat and simmer until the meat is tender, then add the carrot and potato, mix well, sprinkle with alt and pepper to taste and simmer until tender.
3. Stir in the dissolved flour and bread crumbs then simmer until the soup thickens, then add the spring onion and turn off the heat.
4. Serve with a smile :-).

Laing

Laing isa a popular taro leaves dish from Bicol, Philippines, a delicious viand that is so addicting. The good thing also for this dish is, it is very easy to cook.

Ingredients for 4-5 servings:
1/4 kilo pork
100 grams dried Taro leaves ( tuyong dahon ng gabi)
4 cups coconut milk
1 tablespoon shrimp paste ( alamang)
1 onion
3 cloves garlic
thumb size garlic
Salt and pepper to taaste

Fresh Taro Leaves

Dried Taro Leaves

Procedure:
1. In a pot pot the ginger, onion, garlic, pork, shrimp paste and 3 cups of coconut milk then bring to a boil while stirring constantly until it boils, simmer until the pork is tender, then add the dried taro leaves, then simmer over medium heat, and just simmer until its almost dry.

2. Add salt and pepper to taste then increase the heat and add the remaining 1 cup of coconut milk and allow to simmer until done.

3. Serve it hot with rice and you can add some chili flakes for a hotter taste, yummy!

Honey Ricotta Mousse with Cherry Balsamic Black Pepper Marinated Cherries

Our philosophy with food at Nan’s is to create ‘simple but elegant’ dishes.  The following is a great example:  we have taken a sophisticated dessert and made it very easy to make.  The intention is for you to make something magical for your loved one in very little time.

Please do not let the black pepper/balsamic vinegar/fruit combo scare you.  Believe it or not, it is a common dessert offering in Italy.  The next time you have some extra fresh strawberries, slice and place them in a bowl.  Drizzle with a small amount of a high quality aged balsamic vinegar like our Pastamoré Barrel-Aged Balsamic, grind some fresh pepper on the top and serve.  It is a delightful and surprising taste sensation – special, grown-up and not too sweet.

We used frozen cherries for this, but strawberries, raspberries or even blackberries would work just as well.  Pair with our other flavored balsamics, like our Pastamoré Raspberry Balsamic Vinegar or Pastamoré Blackberry Balsamic Vinegar.  Normally we are advocates of fresh ingredients, but as you know Valentine’s Day falls in winter, not summer, so frozen will do just fine.

• 1/2 cup (4 ounces) fresh ricotta  
• 1 tablespoon honey1/2 vanilla bean, split and scraped
• 1 1/2 cups whole frozen sweet cherries, thawed and halved
• 1 tablespoon Pastamoré Dark Sweet Cherry Balsamic Vinegar
• freshly ground black peppercorns
• fresh mint leaves (optional as garnish)

Place the ricotta, honey, and vanilla bean in the small bowl of a food processor and process/pulse until smooth. Cover and refrigerate minimum 1 hour to meld flavors.

Place the cherries in a small bowl with the balsamic vinegar and add a small amount of ground pepper.  Stir to combine.  Marinate in the refrigerator for at least an hour.

To serve, divide the cherry mixture between two glasses (we recommend martini glasses) or bowls and top with a scoop of ricotta mousse. Garnish with mint and a light dusting of black pepper, if desired.  Serves 2.

How to Cook Sunny Side up Egg

I needed to cook 30 pieces of sunny side up eggs for breakfast, hmmmmm  I hope I will cook it right, after cooking I've said to myself " this i not perfect" but then I said to myself again " It's okay, sometimes the sun is not always bright, it's covered with clouds" then I smiled and confident, I needed that smile to face my guests who will be arriving by a bus very soon.

To cook the egg, it is better to use a non-stick frying pan, if it's not available then ordinary frying pan is just fine.
Make sure that the oil or butter is hot before putting the egg.
Once the oil is hot sprinkle some salt in the oil ( just enough to give flavor to the egg) crack the egg into the pan.
Cook the egg over low heat, then remove the egg when it is already cooked the way you like it.

Serve it with a sunny smile :)