Suam na Halaan (Clam Soup)

Malunggay (Moringa oleifera,) is a tree; both the leaves and the fruits are edible and highly nutritious and has been referred to as nature’s medicine cabinet and a miracle vegetable. The best part is… oh, okay, there are two. First, malunggay is very cheap. PhP 5.00 worth of malunggay is quite enough to cook a soup for 4-6 people. Second, malunggay leaves taste good. No bitterness, no hard fibers, no aftertaste. As malunggay is not readily available here in the US. Or you can purchase it frozen at the Filipino Store. But if you're in the Philippines, malunggay trees are seen everywhere. I used to get leaves from a tree nearby when i walk my son to school in the morning. :)

Ingredients :

• 1/2 kilo of fresh clams (halaan)
• 8-10 stalks of malunggay or sili leaves (chilli leaves)
• a thumb-sized piece of ginger, peeled and julienned
• an onion, peeled and finely sliced
• 2 tbsps. of vegetable cooking oil
• patis for seasoning (optional - seafood is quite salty already as it is)

Cooking procedure :

• If available, buy live clams–the ones that visibly still spurt water. Wash, drain and place in a bowl. Cover with water and let sit in the fridge for several hours to allow the clams to expel sand. Change the water every few hours. From personal experience, they require a longer soaking time than mussels (tahong). When I buy clams early in the morning, I let them soak the entire day and cook them for the evening meal. I have had the unfortunate experience of cooking them after letting them soak for only about three hours and the result was disastrous–there was sand in the broth.
• The nice thing about clams is that unlike mussels, you won’t need to do much after soaking them. No “beards” to pull out. Just give them a good washing in clean water, drain and they’re ready to go into the cooking pot.
• Prepare the malunggay by removing the leaves from the hard stalk. The easy way to do this is to place the top of the main stalk between your forefinger and your thumb. Slide your fingers down and the smaller stalks to which the leaves are attached will come off. The ones on the top portion are tender enough–you don’t need to pick each leaf one by one. But the stalks at the bottom of the main stalk are not as tender. Locate the top of each, place it between your forefinger and thumb and slide your fingers down like you did with the main stalk.
• Heat the cooking oil in a pot. Saute ginger, then add the sliced onion. Pour about 5 cups of water; season with patis. Bring to a boil. Add the clams and allow the water to boil once more. At this point, the clam shells would be open halfway. Add the malunggay leaves, cover and simmer gently for about two minutes.

Serve at once.

Chicken Afritada

This is my personal favorite dish to cook and eat. I love anything with tomato sauce!

Ingredients:

• 1 kilo chicken cut into bite size
• 1 large potato cut in bite size
• 1 small carrot cut in bite size (optional)
• 1 medium can tomato sauce or paste
  
• 1/4 cup green peas
• 1 small onion chopped
• 3 cloves garlic chopped
• 1 red or green bell pepper cut in strips
• 1/4 cup soy sauce
• Salt and pepper to taste
• 1 cup water or chicken stock
• cooking oil
• 1 tsp sugar
• 1/4 cup white vinegar
  

Chicken Afritada Cooking Instructions:

• Heat cooking oil In a frying pan.
• In the same pan, saute onion and garlic until soft and fragrant.
• Put the chicken in, season with soy sauce and pepper. Stir until combined.
• Pour in chicken stock(or water) and tomato sauce and vinegar. Bring to a boil.
• Cover and simmer over low heat for at least 25-30 minutes.
• After simmering, add in potatoes, and carrots. Simmer for few minutes until tender.
• When vegetables are tender, add the green peas and bell pepper. Simmer for few minutes. Add sugar, salt and pepper to taste. Turn off heat.
• Serve with hot rice.

Back after a year...

Hibernation - is a state of inactivity

yes, it's been almost a year that i haven't blogged about my favorite dishes and some everyday dishes that i prepare. there were things that i went through, good and bad. but the thing is, they're over! God is always good, all the time.

So, if you're having doubts or problems in mind, just call unto Him. He will never turn back or not answer in return. it may not be the answer you expect or what you hoped it would be, but God knows what is best for us. Just hang in there.

Lumpiang Shanghai

Lumpia is a traditional Filipino appetizer, not unlike eggrolls. I just had these over the weekend at a birthday party, so here's a recipe. enjoy! :)

For the Filling:

1 pound ground pork OR

1 pound ground chicken

1 medium onion finely chopped

1 carrot, grated

5 stalks Chinese parsley, chopped

2 1/2 teaspoons black pepper

1 (16 ounce) package spring roll wrappers

1 1/2 quarts oil for frying

salt to taste or fish sauce

Cooking Instructions:

• In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.
  

• Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.

• Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
  

• Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.

• Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown.
  

• Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, sweet chilli sauce, soy sauce with lemon, or banana ketchup.

Holiday Fiesta Fish

Looking for a healthy Christmas alternative to fried fish? This holiday fiesta fish is not only filling, but very tasty!


Ingredients:

• 1 large (2 kg) lapu-lapu or maya-maya
• 2 pcs. Calamansi, juice
• Salt
• Pepper
• 5 cloves garlic, peeled and slightly crushed
• 3 pcs. Ginger, peeled and sliced
• 2 cups Japanese mayonnaise
• 4 tbsp Carnation Evap
• 3 pcs. Red beets, peeled, boiled and diced
• 6 large eggs, hard boiled, separated and diced
• 3 pcs. Carrots, peeled, blanched and diced
• 1 cup pickle relish

Procedure:
1. Clean the fish removing the scales. Create a slanted cut on each side of the fish and marinate with calamansi, salt and pepper.

2. Boil water in a steamer with the ginger and garlic.

3. Steam the fish for 20-30 minutes. Remove from steamer and pat the fish dry.

4. Spread mayonnaise on each side of the fish and lay it on a serving plate.

5. Scoop the red beets, egg yolk, egg white, carrots and pickle relish and arrange them to top the fish.

Source: wmn.ph
www.foodista.com
http://www.foodista.com/food/Z2T4DVX4/grouper-fish

Chocolate Revel Bars

Sweet, sinful and delicious. A nice gift to give away this holiday season.

Ingredients:

• 1 cup butter, cubed
• 1 1/2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 3/4 cups all-purpose flour
• 2 1/4 cups quick cooking rolled oats
• 1 teaspoon baking soda
• 10 ounces bittersweet chocolate, chopped
• 1 can condensed milk
• 2 tablespoons butter
• 1 1/2 cups walnuts, chopped

Directions:

1. Preheat oven to 350 F. Lightly grease an 8 x 12-inch pan.

2. Beat together butter and brown sugar in a mixing bowl on low speed.

3. Add eggs one at a time. Then add the vanilla.

4. In a separate bowl, combine together the flour, oats and baking soda. Mix well. Then gradually add to the butter mixture.

5. Mix until it forms into a soft dough.

6. Reserve 1 cup of the dough. Place the rest of the dough in the pan. Spread and pat the dough evenly on the pan. Sprinkle a little flour over the dough if it gets too sticky to handle.

7. Sprinkle the chopped walnuts evenly over the dough.

8. Meanwhile, in a medium saucepan, place the condensed milk and bittersweet chocolate. Cook over low heat. Mix just until the chocolate is melted. Add the 2 tablespoon of butter and mix until butter is melted. Remove from heat.

9. Drizzle the chocolate mixture over the dough and walnuts, making sure everything is covered. Use a spatula to spread the chocolate evenly.

10. Then sprinkle the remaining dough over the chocolate mixture. Pinch some dough and drop it over the chocolate mixture. Distribute the dough evenly over the top.

11. Bake for 35-40 minutes or until edges are browned and center feels firm. Cool completely before cutting into 2 x 2 inch squares.

Source: wmn.ph

Chocolate Coated Coffee Crunch

These crunchy bite-size treats are perfect as giveaways for the holiday season!

Ingredients:

• 1 1/4 cups sugar
• 1/4 cup water
• 1/4 cup corn syrup
• 1 tablespoon baking soda
• 2 teaspoons coffee mocha Flavoring (1 tsp chocolate + 1 tsp coffee)
• christmas candy ( optional )
• 1 cup dark chocolate, melted

Procedure:
1. Line with aluminum foil and butter a cake pan or desired mold
2. Bring water, sugar, corn syrup and coffee mocha flavor to a boil.
3. Simmer until candy thermometer reads 260F. Turn off the heat
4. Sprinkle Baking Soda and stir vigorously.
5. Immediately pour into the mold used.Cool completely.
6. Break into pieces ( if using a big mold ) and dip in dark chocolate. Chill until set
7. Decorate with Christmas design candies
8. Place in a nice jar for giveaway.

Source: wmn.ph