SUKIYAKI

Hot Pot, Steamboat, Shabu-shabu, Sukiyaki are some of the dishes eaten while slowly cooking the ingredients in a broth/sauce. The common denominators of these dishes are, soup/broth, vegetables, meat/seafood. However you like to serve it -- with rice or noodles  or accompanied with dipping sauces... one thing is for sure its delectable, deee---licious and hot!

Kids developed the liking to soupy dishes and hot pot is one of them. Among the popular hot pots, Japanese steamboat stands out. With our global situation where all of us are on "stay at home", our cravings for dine outs are getting stronger and our only solution is replicate it!

Today's lunch request is "SUKIYAKI".  I replied what? How am i going to do that? Super delicious broth is very difficult to prepare not to mention it's very tedious. BUT, not for Sukiyaki.  This Nabemono dish is easy to prepare as long as you have the ingredients available. So here it is---

SUKIYAKI 
Ingredients good for 2 servings for 4 people.

3 small chines cabbage
60 g glass noodles
2 medium carrots
1 tube egg tofu
1 pack Enoki Mushroom
Spring Onions or Negi
1 pack Beef Sukiyaki
Sesame Oil for drizzling before serving


Clean and Slice the vegetables.
Soak Glass noodle in water to soften.
Set aside.



                                                                           Sukiyaki Sauce:

1 c Mirin
1/2 c Lee Kum Kee Superior Light Soy Sauce
1 Tablespoon Sugar
3 c water (you can use 1 c sake instead if you prefer)
Bring to a rolling boil and set aside.















Now, brown the beef in a pot with a bit of oil. The same pot that you will use for the steamboat, or the hot pot cooker.  

Then remove and set aside the beef.  Using the same pot, pour a bit of stock/ broth and stir to loosen the sticking beef if any.











Then arrange your ingredients and pour the remaining stock into the pot just enough to cover the ingredients halfway of the pot. Bring to boil, then drizzle some sesame oil before eating ;-)

First bowl drizzled with Sesame Oil before serving

Second Bowl

Serve with steaming Japanese Rice topped with black Sesame Seeds

PORK RIBS with PAPRIKA TOMATO SAUCE

Ribs are one of our favourites especially when everyone is in the mood for longer meal time and "hands on dining" and  the sight of kids licking their fingers is heartwarming rather than dismay. 

Ribs are almost perfect  in anything but more are accustomed to grill, barbecue or stewed where the sauce and the flavour is sticking to that meaty bone encouraging one to dispose of such cutleries and prefer casual eating with bare hands over fine dining.

This dish is another exploration of mayo and ketchup tandem bringing a finger licking goodness of Ribs!


PORK RIBS with PAPRIKA TOMATO SAUCE

1 kl pork ribs

Onion chopped

Garlic minced

Less than a 1/3 c of tomato catsup

2 tbsp Worcestershire Sauce

1 tbsp vinegar

1/8 c Japanese mayonnaise or any mayonnaise

½ tbsp smoke paprika or sweet paprika powder

2 tsp light soya sauce

2 tsp tamari soy sauce/ regular soy sauce

½ tbsp brown sugar

2 c water
salt (optional) to taste before serving

Mix all the wet ingredients and whisk.

Place the ribs in a pot add onion and garlic.

Pour the sauce and with a high heat bring to a boil.

Then  lower heat to low and simmer for about an hour with occasional stirring.

Add salt if preferred.

Serve hot with rice or bread.

Before Cooking

After an hour of simmering.

TABLEA CREAM FILLING

I was cleaning my stash of "treasured garbage" ;-) and came across a magazine dated a decade ago. I remember I bought this piece from a magazine rack of National Bookstore while strolling around Ayala-Makati. I tested few of the recipes with a tweak for the lack of ingredients or that some the ingredients are not for my liking so i have to substitute or twist it and oh well, it always came out perfect and delicious, fortunately!

So today, this is the first time i am using this filling and it's soooo good and worth sharing --- but warn you, patience and strength will surely pay off ;-)

TABLEA CREAM FILLING

This can fill about 10 (50g ) ensaymada with a tablespoonful each.

3  tablets (Batangas Cocoa Tablea), finely chopped

1 c fresh milk

4 tablespoon cornstarch

2 tablespoon butter

1/2 c condensed milk

4 eggyolks

Place  tablea, milk, cornstarch, butter and condensed milk in a pan.

Bring to a rolling boil with constant stirring about 8-10 minutes until pudding texture.

Take out from heat and with continuous whisking add eggyolks. 

Continuously whisking until creamy. Return to heat with constant stirring until the mixture can be scoop out with a whisk.

Note: The cream is stiff as it cools.

Set aside to cool while preparing your well proofed Ensaymada dough for filling.

Flatten the dough and scoop about a tablespoonful and place it on the center of the dough..
Bring the sides together and seal.
Form the dough into ball and place it into a mamon liner with seal at the bottom.
Rest for about an hour.
Then bake for about 7 minutes @ 175 degrees C.

Assembly:
Remove  Ensaymadas from liners, spread butter mixture on top then finish with fresh grated cheddar cheese. Serve with your favourite hot or cold beverage ;-).

Salmon Coulibiac

Coulibiac is a popular Russian Pirog ( a dough filled with either sweet or savoury ) dish served during festivities. Quite intriguing the first time i heard about it... I even asked the waiter --  Couli what? and while looking at it, the methodology is working on my mind and the thought of pastry dough discouraged me to make one, until i found the solution, TING!  This might be a little overwhelming, but with few alternatives we can enjoy gourmet food at the comfort of our homes. Try it!

I'm not going to scare you with the dough (I will try my own dough one of these days) but for now-- let's make it a little easy-peasy...

SALMON COULIBIAC
what you need: 

about 1/2  kg slab of salmon belly (boneless and skinless) 
Cooked Rice Pilaf , rice, vege or your favourite quinoa
Salt and pepper
2 square sheets of puff pastry
eggyolk for brushing

Assembly:

1. Frozen salmon slab, dash with salt and pepper
Take out your puff pastry and thaw halfway just enough to fold it.

2. Lay flat the pastry on a baking tray lined with parchment (for easy cleaning and assembling)

3. Place rice at the center the size of the salmon slab.
Lay the slab on top the rice (skin side on top).
Then  cover the layers with another puff pastry.
Bring the two pastry sheets together, either fold or crimp to seal the sides.

4. Turn the pastry side-up, this time the rice side should be on top.
Then place the pastry in  your baking tray and into the freezer for about an hour to settle the pastry.

5. While freezing the pastry, pre-heat oven to 180 degrees with fan.
When oven is ready, take out the pastry, brush the top with slightly beaten eggyolk .
Bake for 20 minutes or until top of pasty turns brown.

6. When done, remove from oven and let it rest for at least 10 minutes before serving and slicing.

Note:  You can make this ahead, even a day before your party or dinner or lunch to save time, after all this has to be frozen before baking.

You can use blached vegetables instead or rice pilaff.  Best is blanched spinach, asparagus or broccoli.

RAISINS RICE PILAF

Recently, we fancied colourful rice to go with our roasted, baked or bbq dishes. The flavour and aroma of the rice complements the dish being served. It's appetizing and the kids loved it. 

Flavoured rice is not just a perfect pair to meat dishes. It is the preferred filling for baked savoury puffs, because it's dry and its flavour adds up to the taste of the meat, poultry or fish being baked. Pilaff is one of our favourite and when used as a filling, we call it a one whole pocketed meal! 
So here we go--

RAISINS RICE PILAF
Ingredients:

2 c basmati rice
1 head garlic minced
1 small onion diced
2 cinnamon quills
5 pcs cardamon
6 pcs cloves
Dash of turmeric powder
1/2 chicken cube
EVOO
1/4 water

1 small pack of raisins (you can use cranberries too)

Method:
In a small wok, pour about 2 tbsp of EVOO. 
Pan fry cardamon and cloves to release its flavour for about a minute.
Then add garlic and onion and sauté.
Drop quills and chicken cube and add 1/4 c water.
Add a dash of turmeric.
Quickly simmer and set aside.

When done, pour the spice mixture into the washed basmati rice in a rice cooker, mix to incorporate.
Add the raisins and appropriate amount of  water and stir.
Cook according to rice cooker setting.
When done, open the rice cooker and mix the rice to incorporate the spices that have settled. 

Serve with your favourite meat or seafood dishes.

Enjoy!

CHOCO CINNAMON PUMPKIN BREAD

Yup you read it right pumpkin bread!  I have one whole pumpkin bought from the market which is too much for my intention so i have to deal with extra pumpkins. My kids jokingly tease me : "Mommy, halloween is not yet here!" :-D.

Well, i save another quarter for my stir fry menu for the next day, but i am excited what to do with the other quarter, and i don't want to delay its freshness as the pumpkin tastes sooo good!

So here is our new discovery.... YUMMY!

CHOCO CINNAMON PUMPKIN BREAD

serving:  1 loaf bread

1 ½  c pumpkin puree (I made puree from boiling quarter of whole fresh pumpkin and blended it with ¼ c milk)

½ c unsalted butter

¼ c muscovado sugar

½ c caster sugar

2 eggs

¼ c fresh milk

1 1/3 c all-purpose flour

½ c cocoa powder

1 tsp baking soda

½ tsp baking powder

½ c semi-sweet chocolate chips

¼ c cinnamon chips

Toppings:

Cinnamon Streusel : 12g butter,25g flour, 15g sugar and 3 tsp of sugar cinnamon mix

Method:

Cream sugars and butter.

Add egg, milk and pumpkin puree.

Add flour, cocoa powder, baking soda and baking powder.

Fold in chocolate and cinnamon chips.

Pour into the loaf pan.

Top with streusels.

Bake at 175° for 50 minutes or until the toothpick comes out clean.

When done, rest the bread in a cooling rack before slicing.

SHIMEJI MUSHROOM BURGER

One of the tourist spot in Tagaytay few years back is the Mushroom Burger.  The first hing visitors will look upon touching Tagaytay's  ground is the mushroom burger store. And I'm one of those (unfortunately) not because I'm a fan but out of curiosity. And after one bite, I swear i would never eat mushroom burger anymore until now. With kids, you can't complain nor bargain especially when it's for well, educational ;-).

So i decided to grant Kai's request with confidence that it will come out  ehem acceptable.
Well, i was thinking of upgrading it with bacon just in case its a flop :-D so as not to waste the other ingredients, BUT it turned out delish. You may want to try this meatless burger.


SHIMEJI MUSHROOM BURGER

Serves 4 (with big patties but can be made into 6 thin small patties)

A. Patty

2 pcs brown shimeji sliced

2 eggs

¼ c all-purpose flour

½ c bread crumbs

About 1 to 2  tbsp parmesan cheese

1 small minced onion

1 small minced red poivron (sweet bell pepper)

¼  tsp dried thyme

¼ tsp salt

Dash of black pepper

B. Accompaniments

Oil for frying 

4 pcs hamburger bun

Lettuce and cucumber to go

Optional Sauce:

Smokey Bourbon BBQ Sauce

Japanese Mayonnaise

Mix the Patty ingredients in a bowl.

Divide into 4 patties.

Using the oil, fry each side until golden brown and crispy.

TRU.

 Assembly:

Grill the buns, spread some margarine, arrange cheese, sauce, mushroom patty, lettuce, cucumber and cover with half bun. Serve right away.

BAKED GINGER-PLUM CHICKEN

Asian cooking is often easy and uncomplicated, it's just a matter of proper management: heat, time, ingredients, texture and taste.  Baking is a no fuss cooking as long as you have the right temperature and timing.  It even gives you time to watch your favourite movie without fear of burning. ;-)  Just mix the ingredients, place it in a baking dish and voila!  

Tonight is a no fuss cooking, if laziness really kicked in but you have to prepare a meal, just clean and mix everything, toss into the dish and bake. Then you can sit and relax and let the oven call you when it's done. Ting!

BAKED GINGER-PLUM CHICKEN

Ingredients:

750 g chicken or one whole (1kg) spring chicken -quarterly cut

1 thumb ginger -grated

1 whole Garlic (one single clove garlic)-minced

1/3 c plum sauce

1/3 c Superior Light soya sauce

1/4 c water

Dash of salt and pepper to season the chicken before browning.

EVOO and half tablespoon unsalted butter

Spring onion for garnishing

Method:

Season chicken with salt and pepper

Place EVOO and butter in the pan.

Brown chicken on both sides.When done, transfer to the baking dish.

In the same pan, place the rest of the ingredients except spring onion.

Bring to a boil. When done, pour over the chicken in the baking dish.

Bake the chicken covered (you can use foil to cover) at 175 degrees for 45 minutes.

10 minutes before baking is done, open the oven remove the cover and baste the chicken with its own sauce and continue baking it uncovered.

When done, remove from the oven and sprinkle the spring onions before serving.

Serve hot with blanched greens and rice.

>> or you can just place the seasoned chicken into the baking dish. Mix the rest of the ingredients except spring onion and pour over the chicken. Cover the dish and bake.

PORK TONKATSU

Fried meat used to be less favored on our dining table. Most often it is left untouched because the kids dislike crunch and too much chewing. They preferred noodles for easy swallow, less effort to their jaws and teeth. But as they grew older and enjoyed watching food channels, the importance of food explorations become a reality.  My picky eaters slowly become food adventurers. Dish requests came pouring in and sometimes there's a need to negotiate for lack of ingredients. Too bad the market across our place made it impossible for me to compromise.😉

Pampering the kids to ease tiredness is their favorite--

Tonkatsu
Ingredients:
4 pork cutlets
1/2 c cornstarch or all-prupose flour whichever is available
1 large egg
Panko or Japanese bread crumbs
Salt and pepper
Shredded lettuce (you can use cabbage but we prefer lettuce)-- for side
Oil for deep frying

Tonkatsu sauce of equal measurement, just mix and ready to use:
Tomato Ketchup 
Oyster Sauce
Worcestershire Sauce (Silver Swan Brand)
Worcestershire Sauce (Lea Perrin)
or
1 tbsp Tomato Ketchup
2 1/2 tsp Worcestershire sauce
1 1/2 Oyster sauce


Method:
Wash cutlets then pat to dry.
Using a meat mallet, pound the cutlets.

Sprinkle salt and pepper.
Arrange the flour, egg and panko in order.
On a deep wok/pot, heat the oil, and when ready--
Dredge one cutlet on the flour, then egg and lastly on panko. Making sure the cutlet is properly covered. 
Then, slowly drop on the hot oil. Cook til color turns light brown.
When done, carefully flip the cutlet to cook the other side.
When cooked, remove from wok/pot.

Slice and serve over rice and shredded lettuce with tonkatsu sauce on the side.

BAKED CRUSTED SALMON

Kids fancied Salmon, thanks to the Japanese Restaurant which catered to their cravings of Salmon Teriyaki if not Ramen. Kids liking Salmon is admirable cause i can't eat fish dishes where i can still taste the fish😀! I'm more of a fried seafood kind of person so any other form is less appealing. Reason why i do admire people who eat sushi, sashimi and ceviché. Although i'm not an all-out fish consumer, Kids and Hubby are my reasons I am still preparing these dishes for them to enjoy while i watch them eat. Thanks to technology, variety of seafood dishes are explored to cater to the palate of seafood eater like me.😁

Tonight is powering up with Omega-3 and fibre with Salmon and Broccoli. Easy dinner while enjoying Harry Potter marathon with the kids courtesy of holiday treats. Placing everything in a baking dish, time it and wait.

Baked Crusted Salmon
Ingredients:

About 1 kl slab of Norwegian Salmon (debone)
1/4 c bread crumbs
1/4 c grated parmesan cheese
1 head minced garlic
1/2 tbsp fresh parsley finely chopped
1 tbsp melted butter
1 tbsp lemon juice
2 tbsp smokey monterey seasoning

2 pcs of broccoli cut the florets and blanch-- side dish 

Method:
Pre-heat oven at 180℃.
Wash the Salmon, debone and pat dry.
Place Salmon on a baking tray.
Mix all the ingredients to combine.
Press the ingredients mixture against the top side of the Salmon.
Bake Salmon for about 15 minutes or so until the top turns a little brown.
Remove from the oven and sprinkle with fresh finely chopped parsley and lemon wedges on the side.
Ready to serve with rice or mashed potato or with your favourite grilled vegetables.
Ours is blanched broccoli.

BRAISED BEEF

On school days especially when schedule is tight and time is racing for dinner, a one bowl meal is perfect for the hungry kids. Giving them variety is always a challenge, either your palate decide, your cravings dictate but most often it's the kids' requests lead the way.

Tonight's dish is served on a steaming Japanese Rice😋

Braised Beef

Ingredients:

EVOO or canola oil will do

About 1/2 kl Chuck tender  - sliced into cubes

and sprinkle with cornstach 

Garlic- minced

Onion- minced

Ginger — grate it from a small cube

Star anise about 3 pcs

Cloves about 3 pcs

Bay leaves

2-3 c water or more depends how tender your beef 

3-4 tbsp LKK Superior Light Soy Sauce

1 tbsp brown sugar 

Ground black pepper

Carrots sliced into cubes

1 tsp cornstarch  dissolve in 1/4 c water

Spring onion to garnish

Method

Sear beef cubes in oil. Remove set aside.

Using the same pan, sauté garlic, ginger and onion. Then return the beef into the pan. Season with a small amt of soy sauce and pepper, stir to combine.

Add water, remaining soy sauce,  star anise, cloves, bay leaves and brown sugar.

Simmer until beef is tender. Add water if the beef is not yet tender and continue cooking.

Reduce sauce to your desired amount then add carrots.  Simmer for 2-3 mins. Then pour dissolved cornstarch and stir. Let it simmer to thicken.

Finish by adjusting the taste to your pref.

When done, serve hot on steam rice. Then garnish with spring onion.