Since my mom left for Qatar, I was left all alone to decide the menus. I didn't realize how difficult it was until I did it. I really appreciate all the hardwork that my mom provides for us since we were little and even until now when we get the chance to be together.
Alright, enough of the drama! What I would like to share is how to make a Chicken Pastel. I know that you can find a lot of recipes in the net or on different books but this one I made with a twist.
First you marinate 1 kilo of chicken breast with salt, pepper and MSG. In a pan, heat butter and oil. Pan fry the marinated chicken. Set it aside. In the same pan, saute 1 tbsp. chopped onion until translucent. Then add 1 tbsp. chopped garlic. Add 1 can of condensed soup of mushroom and 1/2 cup of water. Stir and let it simmer then add the 1/2 cup grated cheese. Mix it. Then add the sliced mushrooms, green peas and chicken. Lastly, add the quail eggs for toppings. Voila, there you have it, your yummy and creamy chicken pastel!
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Friday, April 10, 2009
Wednesday, October 29, 2008
Yummy like Umami
Sometime in 1908 a certain professor named Ikukanae Ikeda from TOkyo Imperial University in Japan discovered that there is more to sweet, sour, bitter and salty. Yes, something that is not taught in our school - the 5th basic taste which is coined as Umami. Umami is the taste found in glutamate which can be found in cheese, tomato and meat. That is why spaghetti dishes which contains parmesan, tomatoes and meat is an irresistble dish.
The discovery of glutamate was initially found from the seaweed used in Japanese soup stock. It is funny though that we were taught not to put or use Mono Sodium Glutamate or MSG in our dishes as they claim to have certain risks in our health. In fact, glutamate lessens sodium intake because it only contains 1/3 sodium content of table salt.
Today, they are celebrating 100 years of the 5th basic taste which is Umami.
The discovery of glutamate was initially found from the seaweed used in Japanese soup stock. It is funny though that we were taught not to put or use Mono Sodium Glutamate or MSG in our dishes as they claim to have certain risks in our health. In fact, glutamate lessens sodium intake because it only contains 1/3 sodium content of table salt.
Today, they are celebrating 100 years of the 5th basic taste which is Umami.
Tuesday, August 26, 2008
Shrimply irresistible
I just love shrimps and I have always been drooling for tempura especially Ebi tempura. I guess it is obvious that I would be voting for the Japanese Tempura Shrimp recipe of Mark Holley from Texas. How can it not be my favorite? From the recipe itself I can almost visualize and taste the shrimp tempura together with the wasabi potato cake, seaweed salad, tobiko and the spicy chili sauce. It is just shrimply irresistible! The recipe of Mark is easy to follow and it can be done for all occasions. The recipe is just a click away, just type in www.GreatAmericanSeafoodCookOff.com and you are sure to cook off those shrimps or prawns.
To make it more palatable to the kids, one can make a sweet sauce to fit the taste buds of your young ones. Also make sure that you will be cooking and serving only domestic seafood which is not only fresh and tasty. One can be sure that it is the finest and being managed in a sustainable manner. It may not be common knowledge but the benefits of buying domestic seafood denotes quality, healthfulness and safety supply. The benefits of eating domestic seafood are clear: it's a high-quality protein source, low in saturated fat and rich in polyunsaturated fats, particularly omega-3 fatty acids. There are possible additional benefits of domestic seafood linked to brain and visual system development in infants, and reduced risk for certain forms of heart disease
From the website I’ve mentioned earlier, I am sure that you will find a great deal of seafood recipe that you can try and cook off. Why? There is an ongoing contest that will showcase 14 chefs from 14 different states. The Louisiana Seafood Promotion & Marketing Board (LSPMB) and NOAA (National Oceanic and Atmospheric Association) kicks off the Fifth Annual Great American Seafood cook off on Aug 2-3 at the New Orleans Morial Convention Center. Only one chef and one state will walk away with the title of King of American Seafood.
It’s going to be fun and at the same time you will learn a lot from the best chefs on how to cook off the different kinds of seafood that will not only satisfy the nose and eyes but will also fill your stomach with those succulent domestic seafood. So what are you waiting for? Go and check-out www.GreatAmericanSeafoodCookOff.com and vote for your favorite recipe and you will have a chance to fly to New Orleans!
To make it more palatable to the kids, one can make a sweet sauce to fit the taste buds of your young ones. Also make sure that you will be cooking and serving only domestic seafood which is not only fresh and tasty. One can be sure that it is the finest and being managed in a sustainable manner. It may not be common knowledge but the benefits of buying domestic seafood denotes quality, healthfulness and safety supply. The benefits of eating domestic seafood are clear: it's a high-quality protein source, low in saturated fat and rich in polyunsaturated fats, particularly omega-3 fatty acids. There are possible additional benefits of domestic seafood linked to brain and visual system development in infants, and reduced risk for certain forms of heart disease
From the website I’ve mentioned earlier, I am sure that you will find a great deal of seafood recipe that you can try and cook off. Why? There is an ongoing contest that will showcase 14 chefs from 14 different states. The Louisiana Seafood Promotion & Marketing Board (LSPMB) and NOAA (National Oceanic and Atmospheric Association) kicks off the Fifth Annual Great American Seafood cook off on Aug 2-3 at the New Orleans Morial Convention Center. Only one chef and one state will walk away with the title of King of American Seafood.
It’s going to be fun and at the same time you will learn a lot from the best chefs on how to cook off the different kinds of seafood that will not only satisfy the nose and eyes but will also fill your stomach with those succulent domestic seafood. So what are you waiting for? Go and check-out www.GreatAmericanSeafoodCookOff.com and vote for your favorite recipe and you will have a chance to fly to New Orleans!
Thursday, May 15, 2008
Cafe Juanita
I only enjoy eating when I am preggy. Eventhough I don't like to eat, I have to because this tiny creature inside me would always give me a nudge. I am past my first trimester which should make me eat anything I see or smell but I guess I am still not over this craving thing. Anyway, I thought I would share to you guys that this resto somewhere in Pasig would satisfy whatever gastronomic yearning you have for. The place is called Cafe Juanita. At first glance, the place would seem a carinderia outside but it has a lovely ambiance once you get inside. Almost everything you see there is for sale which are unique and antique. And of course, the main reason why I am recommending this place because of its food. Even if I am not preggy, I would love to go and eat there. Their dishes are distinctively cooked with affordable prices.
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