Hototay

Hototay soup, originally, is a Chinese soup.  It is a combination of meat-and-vegetables with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs.  It requires a lot of time in terms of preparation. The ingredients will undergo the cutting, chopping,slicing and mincing efforts.  

But my version of Hototay soup is simpler and easy to prepare.  Have fun cooking!

Ingredients:

250 g.  Pork Lomo (strips)
100 g.  Baguio Beans (diagonally sliced)
100 g.  Sitsaro
100 g.  Cauliflower (sliced)
1 pc.  Medium Carrot (diced)
1 pc. Medium Red Bellpepper (sliced into squares)
2 stalks Celery (sliced into small parts)
1 pc Medium Onion(minced)
2 cloves Garlic (minced)
60 g. Knorr NIDO Oriental Style Real Chinese Soup
1 pc. Medium Egg
6-8 cups Water
1-2 tbs. Cooking Oil
1 tbs.  Fish Sauce (Patis)
powdered black pepper (optional)
1 dozen Quail Eggs(boiled & peeled)


Procedures:

1. In a mixing bowl, dissolve Knorr NIDO Oriental Style Real Chinese Soup in 3 cups of water.  Set aside.
2. In a sauce pan, preheat oil and sauté garlic, onion, pork & carrot.
3. Add  3 cups water and bring to boil.
4. Add Knorr mixture & simmer for 2 min. with constant stirring over low-medium flame.
5. Add remaining ingredients except the medium egg and quail eggs.
6. Simmer for another 2 min. with constant stirring over low-medium flame.
7. Season to taste, add patis and powdered black pepper.
8. Crack & add egg and stir.
9. Turn off flame and add quail eggs
10. Serve while hot.

 Makes 5-6 servings.


Tip:  If the consistency of the soup got thicker after adding the egg add 1 more cup of water and stir.

Watch Out for my Holiday Recipes!

..will try to prepare recipes for the Holiday. Hopefully I can post it before the season ends. :) 

Recipes in mind:
1. Bake Cheesy Beef Mushroom
2. Pork or Chicken Satay
3. Hototay
4. Fruit Cocktail Graham Jelly

Pizza Roll

Preparing pizza at home is not that easy special when one likes it to be the authentic pizza with all the fussof preparing the dough.  But nowadays, who cares about as such!  One can be creative even in pizza making at home. So, I come up with this pizza roll recipe. It has no fuss coz you don’t need the regular pizza dough for this.

Ingredients:
½ Loaf Tasty Bread(sliced)
1 cup Instant Pizza Sauce
1 medium White Onion(sliced)
1 medium Bell Pepper(sliced)
Cheddar Cheese (battonet)
2 pcs CDO Sweet Ham (cut into strips)
1 Beaten Egg
1 cup Breadcrumbs
Cooking oil for deepfrying

Procedures: (see video)

1. Using a rolling pin or any improvised roller, flatten 5-7 slices of tasty bread.
2. Spread 1-2 teaspoon pizza sauce on top of the flattened bread. Make sure the sauce does not drip.
3. Top on the center of the bread the ham, cheese, onion & bell pepper.
4. Roll the bread gently so that the sauce does not come out.
5. Drench or dip the rolled bread into the bread egg.
6. Roll the bread on breadcrumbs until fully covered.
7. Preheat oil, deep fry bread until lightly to golden brown over medium fire.
8. Lay the bread on plate with paper towel to absorb excess oil.
9. Serve while hot.

Makes 5-7 servings

Tip:  You may slice the rolls into bite sizes and serve it with hot sauce.

For more recipes visit http://lutonikikay.webs.com

Maja Blanca

Since I don't follow any recipe book, I've been trying to do maja blanca for a few times but to no avail.  I was not satisfied with the finish product.  It was too hard or too soft.

Preparing this kind of recipe, I learned that measurement and the correct porportion of the ingredients play a vital role.  So this time, I was careful.  At last!  Slowly and surely, I've got a satisfying product.

Ingredients:
400ml or 2cups Cocomilk (Gata)
400ml or 2cups Evaporated Milk
200g Cream Style Corn
2 cups Cornstarch
2 cups White Sugar
½ cup Water

Procedures:

1. In a mixing bowl, mix water and 1 cup evaporated milk.
2. Dissolve cornstarch into the milk mixture and stir until no lumps.
3. In a saucepan, bring to boil cocomilk over low heat with constant stirring.
4. Add the remaining 1 cup evaporated milk, cream style corn, and sugar into the cocomilk.
5. Simmer for 2-3 minutes with constant stirring.
6. Stir cornstarch mixture and pour it into cocomilk.
7. Keep stirring until it thickens then remove saucepan from fire.
8. Pour cooked mixture into a molding tray or container.
9. Chill it for 15 mixtures.

Makes 7-10 servings.

Tip:  For enticing serving, top it with cheese, fruits or the most famous latik toppings

For more recipes visit http://lutonikikay.webs.com

Different Cuts & Slices You'll Love

Different cuts are required depending upon the dish being prepared because foods cook at different speeds and the size or shape of the food affects how long a dish must cook to be prepared correctly.  A knife cut is how a chef or cook slices food into a specific shape. The different types of basic knife cuts are battonnet, dice, allumette, brunoise, julienne, and mince.

Battonet (bah-tow-NAY).  A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.

Dice Cut.  There are three sizes of dice cuts.

                 Large - A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.

                 Medium - A basic knife cut measuring ½ inch × ½ inch × ½ inch.

                 Small - A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.

Allumette (al-yoo-MET).  A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.  Also know as matchstick cut

Julienne (joo-lee-ENN).  A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.

Brunoise (BROON-wahz).  A basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.

 Mince (Fine Brunoise).  A basic knife cut measuring 1/16 inch × 1/16 inch × 1/16 inch.

Mastery of knife skill is very important in cooking.   It brings cooking to new level and at the same time promotes art in culinary discipline.  And as the saying goes...practice makes perfect.  Enjoy cutting!

source:  culinaryarts.about.com

Glazed Lapu-lapu (fish)

This is one of my favorite fish dishes.  I learned this recipe from my Tita Mila Chua.  This recipe looks extravagant but it’s actually easy to prepare and cook.

                            

Ingredients:
1 pc. 700g Lapu-lapu fish (remove scales and fins)
1 tbs. Ginger (minced)
3 tbs. Oyster Sauce
3 tbs. Kikoman Soy Sauce
2-3 pcs. Onion Leaks(sliced into 5-6 parts)
1 cup Corn Oil

Procedures: (see video)

1. Wash, drain & dry fish.
2. Put 2 diagonal cuts on fish body (each side).
3. Rub ginger on each side of the fish.
4. Steam fish for about10-15 minutes or until fish is cooked. Do not remove ginger while steaming.
5. On a heat resistant tray (Pyrex), spread out 1 ½ tbs. oyster sauce and 1 ½ tbs. Kikoman soy sauce.
6. Arrange some leaks on top of the spread sauce.
7. Lay steamed fish on the prepared tray.
8. Spread out 1 ½ tbs.oyster sauce and 1 ½ tbs. Kikoman soy sauce on top of the steamed fish.
9. Arrange some leaks on top of the fish.
10. In a sauce pan, heat corn oil until almost boiling point.
11. Pour hot oil on fish.  Be cautious in pouring!
12. Serve while hot.

 
Makes 3-4 servings.
Tip:  Do not over steam fish and do not use other cooking oil as substitute for corn oil.

Fish & Tofu with Honey Sauce

Because I was busy these past few days, my family is complaining lately on the food I’d been serving them.  They got tired of same old food (actually it’s usually Jollibee food).  My daughter told me that she misses my cooking.  She said,“Mama, I miss your cooking invention! When are you not going to be busy anymore so you can cook new recipe again?”

I guess, my schedule today is notthat tight..so I have time to cook. This recipe is easy to cook for it will onlytake 10-15 minutes including prep time.

Ingredients:
2 pcs. Steamed Tofu/Tokwa (cut into cubes)
500 grams Fresh Labahita Fish Fillet (cut into bite sizes)
1 tbs. Ginger (minced)
2 cloves Garlic (minced)
1 pc. Small Onion (minced)
2 tbs. Soy Sauce
1 tbs. Oyster Sauce
1 ¼ cup Water
1 tbs. Cornstarch
1 tps. Brown Sugar
1 tbs. HONEY
2 Leaks (cut into small sizes)
Chicken Breading Frying Mix
A dash of black pepper powder(optional)
Cooking oil (for deep frying)

Procedures:

1. Drench and/or cover fish evenly with chicken breading mix.
2. Deep fry fish and tofu until golden brown. 
3. Set aside.  
4. In a mixing bowl, combine and mix soy sauce, oyster sauce, water, cornstarch, brown sugar, honey & pepper(optional).
5. In a wok, sauté garlic, gingerand onion.
6. Add mixed sauce and simmer for 1min. (medium heat)
7. Add fish, tofu and leaks.  Stir well and simmer for another minute.
8. Serve while hot.

Makes 3-4 servings.
 TIP:   Do not overfry the fish and tofu.

souce:  Luto ni Kikay

Shrimp Adobo

Usually when I cook adobo it's either pork and/or chicken.  But my taste buds got tired of the same thing.  Tonight I decided to give it a try..."What If I adobonize the shrimp?"  I still used the basic ingredients in regular adobo but I put ginger to give an added distinct taste.  The verdict... my family loved it!



Ingredients:
500 g Shrimp Suahe (remove hair/antenna)
2 tbs. Cane Vinegar
4 tbs. Soy Sauce
4 gloves Garlic (minced)
1 medium Onion (chopped)
1 tbs. Ginger (minced or grated)
1 tbs. Brown Sugar
dash of Powdered Black Pepper
2 tbs. Cooking Oil

Procedures:

1. In a mixing bowl, combine vinegar, soy sauce, brown sugar, garlic, onion, ginger & pepper.
2. Mix thoroughly until sugar is dissolved.
3. Put shrimp in the mixture and marinate for 30 minutes.
4. Pre-heat oil in a stir fry pan.
5. Stir fry shrimp (including the sauce) over medium heat until it changes color evenly.
6. Cover the pan and simmer for 2minutes or until shrimp is cooked.

Makes 5-6 servings.

Tip:  Do not overcook shrimp. 

source:  Luto ni Kikay

Adobo Rice

Are you tired of eating the usual bland white rice? So am I! Sometimes I find it boring already. Then a thought came to my mind…why not adding flavor into it!  And the first flavor that came into my mind is adobo.  I guess, because it is the safest and the easiest recipe.  Rice pa lang ulam na!

Ingredients:
1 cup Uncooked Rice(washed)
1 cup Water
4 tbs. Soy Sauce
4 tbs. Cane Vinegar
5 tbs. Mountain Dew
2 tbs. Canola Oil
1 tbs. Brown Sugar
2 cloves Garlic (minced)
Dash of Powdered Black Pepper
1 pc. Dried Laurel Leaf

Procedures:

1. Combine all ingredients in a mixing bowl and stir until sugar is dissolved.
2. In a rice cooker, put rice & pour the mixture.
3. Mix thoroughly and cook rice in your rice cooker. Cooking time depends on your cooker.
4. Simmer rice (ining) for 5 minutes.
5. Best served with Beef tapa, Pork tapa, Inasal (pork or chicken), etc.

Makes 2 – 3 servings.

Chicken & Corn Molo Soup

Molo dish is a long time favorite in my family.  Long before instant molo wrapper was invented, my brothers and sister had come to like it very much.  I remember how my parents worked hard together just to make the molo wrapper from scratch.  We call the dish Pansit Molo.  It was an ancient family recipe.  The recipe was tedious to cook then, that’s why it was only served during special occasions.  Hence, we are accustomed to have it on special day only.

But thanks for instant food!  Molo wrappers now are available right away in any market.  I can cook the dish anytime I want it.  However, the old recipe still requires more time to prepare and cook.  That became my dilemma.  So, I tried to simplify the old recipe.  Now I can share it with you!

 
Ingredients:
300 g Ground Pork Sirloin (Lomo)
60 g Knorr Chicken & Corn Real Chinese Soup
1 pack 2x2 Molo Wrapper (approx.100 pcs)
2 pcs. Medium Egg (separate eggyolk & white)
1 tbs. Cornstarch
2 tbs. Melted Butter
2 tbs. Canola oil
1 pc Medium Onion (minced)
2 cloves Garlic (minced)
1 tbs. Oyster Sauce
2 tsp. Salt
1 tps. Brown Sugar
Powdered Black Pepper (for seasoning)
Onion Spring (chopped)
2 liters Water

Procedure:
Molo Filling

1. In a mixing bowl, combine ground lomo, egg yolk, cornstarch, pinch of pepper & 1tsp.salt.  Mix thoroughly.
2. Put one piece of molo wrapper on a saucer.
3. Put small amount of meat filling in a corner of the wrapper.
4. Roll the wrapper until ¾ only leaving a small triangle.
5. Wipe each edge of the wrapper with egg white (albumen).
6. Fold each edge following the triangular shape to seal the meat.
7. Repeat the process until all meat are wrapped.
8. If there’s excess wrapper, cut itinto small pieces (wrappers must loosely separate from each other beforecutting)
9. If there’s excess meat, form it into small balls.

        (see Molo Wrapping)

Soup

1. In a mixing bowl, dissolve Knorr Real Chinese Soup in 500ml water. Stir & leave no lumps.
2. In a sauce pan, heat oil over medium fire.
3. Add butter then sauté onion & garlic.
4. Add 1.5 liters water and bring to boil.
5. Pour in the dissolved soup and stir continuously until it boils again.
6. Add oyster sauce & 1tsp.salt.
7. Add the molos (& meat balls and cut wrappers).  Gently stir.
8. Simmer the soup for 3 minutes or until most of the molos float.
9. Whisk the leftover egg white.
10. Pour gently into the soup while stirring.
11. Remove from fire and season to taste.
12. Garnish soup with spring onion.  Serve while hot.

Makes 6-8 servings.

Tip:  Don't let molo wrappers expose to air while wrapping.  The wrappers will harden and difficult to wrap the meat.

PS I ♥ U

I love pork and I love shrimp.  But I usually cook them separately.  One day I was thinking...what if I combine pork & shrimp in one recipe?  Ingredients started to run into my mind.  Different ingredients keep popping since then.  "Gotta cook it soon!" So, I'll stop wondering how it tastes.  PS I♥U is one of my original recipes.  I guess my first try was successful coz my family loved it.

Ingredients:
200 g. Pork Lomo (sirloin) cut into thin bite size
250 g. Tiger Shrimp (shelled & deveined)
½ cup Evaporated Milk
½ pack Knorr Cream of Corn (80g/pack)
1 tbs. Tomato Paste
1 tbs. Oyster Sauce
½ cup Cornstarch
2 cups water
2 tbs. Grated Cheese
1 pc. Medium Carrot (diced)
1 pc. Medium Red Bell Pepper(diced)
1 pc. Medium Green Bell Pepper(diced)
1 pc. Medium Onion (chopped)
2 gloves Garlic (minced)
Cooking oil for deep frying & sautéing
Salt & Pepper for seasoning

Procedures:

1. Drench pork into cornstarch and deep fry until golden brown.  Set aside.
2. Pre-heat 1 tbs. cooking oil on non-stick pan and cook shrimp until shrimps equally change color. Set aside.
3. Mix water & cream of corn in a sauce pan and simmer it over low fire until sauce thickens. Set aside.
4. In a wok, sauté garlic & onion then add carrot & tomato paste. Toss & turn until paste is well distributed.
5. Lessen the heat and add milk.  Simmer for 1 minute while continuously stirring the sauce.
6. Add the cream of corn, oyster sauce & bell peppers.  Simmer for another minute.  Continue stirring.
7. Add the pork and shrimp then stir.
8. Add the cheese and stir.  Season to taste.
9. Serve while hot.

Makes 4-5 servings.

Pasta ala Kikay

It's my version of Carbonara and/or Alfredo.

Ingredients:
1 pack           Flat Noodle or Linguine / Spaghetti Pasta 450g
1 can             Campbell’sCream of Mushroom 290g
1 tetra pack   Nestle All Purpose Cream 250ml
½ cup            Evaporated milk
½ cup            Water
3 slices          CDO Sweet Ham* (cut into cubes)
3 strips          Bacon
1 pc              Onion (medium & chopped)
2 cloves        Garlic  (minced)
2 tbsp.          Butter (melted)
3 tbsp.          Olive oil
                    Salt & pepper

*Tuna can be analternative.  If you use canned tuna, combine it with other wet ingredients but don’t add water anymore.


Procedure:

1. Cook noodle/pasta as directed, drain & set aside.
2. In a mixing bowl, combine all wet ingredients (cream of mushroom, all purpose cream, evaporated milk & water).  Stir and mix thoroughly.
3. Heat oil in a sauce pan & cook bacon until brown then remove & set aside.
4. Using the same sauce pan & oil add the butter then saute garlic & onion.
5. Add the ham and stir well until ham is lightly brown.
6. Pour into saucepan the white sauce mixture and stir well.
7. Simmer the white sauce 3-5min with constant stirring.
8. Remove from fire when the sauce thickens.
9. Season to taste with salt & pepper.

 How to Serve:

1. Chop bacon into bits.
2. Set the noodle/pasta on a serving platter.
3. Pour sauce on top of the noodle/pasta.
4. Top the pasta with bacon bits.

Serving:  5-6

Pork Binagoongan (Pork w/ Shrimp Paste)

                           
I have no idea on how to cook pork binagoongan.  When my family eats in Filipino restaurant, we don't order it because of the kids.  It might be spicy or too tasty for them.  But somehow at the back of my mind, I really want this dish.  Somehow I'm thinking...I gotta try to cook pork binagoongan.

My hubby liked it! Though he doesn't like cocomilk based dishes much, somehow he liked my version.  I think my first try was a success. 

I hope you'll love my version when you try cooking it too.
                                              
                               

Ingredients:
500g Pork Kasim (menudo cut)
½ cup Bagoong Guisado
1cup Cocomilk
5 tbs. Cane Vinegar
5 tbs. Soy Sauce
2 cups Water
1tps. Brown Sugar
1 medium White Onion (minced)
2 gloves Garlic (minced)
1 medium Ladyfinger Pepper “Siling Pangsigang” (sliced diagonally)

Procedures:

1. In a sauce pan, put water & pork.  Bring to boil then remove bubbles.
2. Add vinegar, garlic & onion. 
3. Simmer until pork tenders & water lessens with occasional stirring.
4. Add cocomilk, soy sauce, & brown sugar.
5. Simmer until cocomilk produces oil with occasional stirring.
6. Add bagoong guisado & ladyfinger pepper. Stir well.
7. Serve while hot.

 Makes3 – 4 servings.
Tips:  You can serve it on a sizzling plate.  And you can add chilli pepper for more spicy taste.

For more recipes, visit Luto ni Kikay home page.

Eggplant Burger

My kids don't love veggies so much.  Thus, I find ways to trick them when it comes to preparing food.  And one of my trick foods is eggplant burger.  When my kids first tasted it, they never thought that it was eggplant.

Ingredients:
3pcs.      Eggplants (medium)
3pcs.      White Eggs (medium)
1tbs.      Chicken breading mix / powder
             Cooking oil for frying

Procedures: (see video)
1.      In a mixing bowl, beat the eggs and add the breading mix.  Then mix thoroughly until the powder is combined well with the beaten eggs.  Set aside.
2.      Put holes on the eggplants using fork then broil.  Broil until the eggplants’ skin turned evenly black but do not overburned.
3.      Peel off the skin of the broiled eggplants and cut off the stem.
4.      Put the peeled eggplants into the eggmixture.  Cut and/or shred the eggplants using two forks while mixing them thoroughly.
5.      Pre-heat cooking oil in a frying pan.
6.      Form the eggplant into the frying pan as you do to a pancake.  Fry each side until golden brown.

Makes 4-5 servings.

Tip: Do not try to deep fry the eggplant.

For more recipes visit Luto ni Kikay home page.

Sizzling Ginataang Tilapia

I love ginataan dishes!  But my husband and kids don't like them as much as I do.  I usually cook the traditional ginataans and no matter how I tried cooking them well, I only get unsatisfactory comments from my family.  One of my fave ginataans is Ginataang Tilapia.  But cooking it in a traditional way might mean failure again on my part coz my family won't like it.  Until I came with this recipe...My version of Ginataang Tilapia gathered "thumbs up" verdict from my family.

Ingredients:
4 pcs. Tilapia Fillet
1 tbs. Chicken Breading Mix
1 cup All-Purpose Cream
2 cups Cocomilk (gata)
1 medium sized Onion (chopped)
1 thumb sized Ginger (cut intostrips)
1 medium sized Red Bell Pepper
1 medium sized Siling Pangsigang (ladyfinger pepper)
1 tbs. Fish sauce (Patis)
2 cups Cooking oil (for frying)
Salt & pepper (optional)


Procedures: (see video)
Frying

1. Drench fillet on breading mix.
2. Heat oil in frying pan and fry fillets until each side is golden brown.
3. Set aside fillets.

Coco Sauce

1. In a sauce pan, bring to boil cocomilk over low fire w/ constant stirring.
2. While waiting to boil, add onion and ginger.
3. Continue stirring until it boiled & simmer for 1 minute.
4. Add patis & all purpose cream.  Stir constantly.
5. Add red bell pepper & siling pangsigang (ladyfinger pepper).
6. Simmer for another minute with constant stirring.
7. Season to taste with salt & pepper and then set aside.

Sizzling

1. Pour coco sauce onto pre-heat sizzling plate.
2. Put fillets on the sizzling & turn the sides.
3. Top fillets with more coco sauce.
4. Serve it while sizzling and hot.

 Makes 3-4 servings.

Tip:  When buying the fish, you can ask your regular fish vendor to fillet it. 

For more recipes see Luto ni Kikay home page.

Tofu Adobo

My hubby is now a certified tofu lover.  He always ask for new recipe of tofu.  And this inspires me more to be creative in cooking tofu.  Have you heard of tofu adobo? Here's my version.

 
Ingredients:
1 block Tofu (steamed)
2 gloves Garlic (minced)
1 small White Onion (minced)
2 tbs. Spring Onion (minced)
1 cup Water
1 tbs. Soy Sauce
1 tbs. Cane Vinegar
3 tsp. Cornstarch
1 medium Laurel Leaf
1 tbs. Brown Sugar
2 tbs. Olive Oil
Cooking Oil for deep frying
salt & pepper

Procedures:

1. Slice tofu into thin squares.
2. Deep fry tofu until golden brown.  Set a side.
3. In a small bowl, mix water, soy sauce, vinegar & cornstarch.  Set a side.
4. Pre-heat wok & pour olive oil.
5. Sauté garlic until lightly brown then add onion. Stir.
6. Add brown sugar & stir until it melts.
7. Add tofu, spring onion & laurel then stir well.
8. Stir well mixture sauce & pour in the wok.
9. Stir well until sauce thickens.
10. Simmer for 1 minute.
11. Season with salt & pepper.
12. Serve while hot.

 Makes 2-3 servings.

Tip:  Use only fresh tofu & don’t over-fry it.

 For more recipes check Luto ni Kikay home page.

Tofu Bistek

Since my hubby is into tofu eating, I tried creating another tofu recipe.  And guess what?...my hubby finished all servings!  He didn't even bother to share.

Ingredients:

1 block Tofu (steamed for 5min)

2 tbs. Soy Sauce

1 tbs. Worcestershire Sauce

1 tbs. Oyster Sauce

1 pc Medium Calamansi

1 tbs. Brown Sugar

1 pc Medium Onion (cut intorings)

1 tps. Cornstarch

½ cup Water

1 tbs Roasted Minced Garlic

Black Powdered Pepper

Cooking oil for frying

Procedures:

1. Slice Tofu into thin small squares.
2. In mixing bowl, mix all sauces,brown sugar and squeeze calamansi (remove seeds).
3. Marinate tofu for half hour. 
4. Fry tofu (medium fry only not well done).  Save marinade sauce.
5. Set aside fried tofu, and/or arrange already in serving plate.
6. Add water & cornstarch into the marinade sauce and mix well.
7. Preheat frying pan with 1 tbs. cooking oil
8. Sauté onion but do not over cook it.
9. Add sauce & stir.  Simmer for 1 min.
10. Pour sauce on tofu and sprinkle roasted garlic on top.
11. Serve while hot.

Makes 2-3 servings.

 For more recipes check Luto ni Kikay home page.

Sizzling Tofu

My hubby recently is into eating tofu.  He likes to try any recipes with tofu.  Inspired by Max's Sizzling Tofu, I made my own version since I can't ask from Max's it's recipe. My hubby loves it.

Ingredients:
1 block Tofu
1 cup Cocomilk (gata)
3 tbs. Miracle Whip All-PurposeDressing
1 tbs. Oyster Sauce
1 pc Small Red Bell Pepper(sliced into cubes)
1 pc. Small Green Bell Pepper(sliced into cubes)
1 pc. Small Yellow Bell Pepper (slicedinto cubes)
1 or 2 Lady Finger Green Pepper Siling Pangsigang (thinly sliced intodiagonals)
1 pc. Medium White Onion (minced)
3 gloves Roasted Garlic (minced)
½ cup Cooking oil
1 tbs. Melted Butter
Salt & Pepper

Procedures: (see video)

1. Wash tofu and steam for 5min.
2. Slice tofu into cubes.
3. Pre-heat cooking oil in a frying pan & fry tofu cubes.
4. Toss & turn tofu cubes until all sides are lightly brown.  Set aside.
5. In a sauce pan, mix cocomilk, dressing, & oyster sauce.
6. Bring sauce to boil over medium fire with constant stirring.
7. Simmer cocosauce 3-4 min. with constant stirring or until sauce thickens.
8. Remove sauce from fire & add all peppers and onion then stir well.
9. Season to taste with salt &pepper.
10. Pre-heat sizzling plate over medium fire, put melted butter.
11. Toss tofu cubes into sizzling plate until all covered with butter.
12. Slowly pour cocosauce on top of tofu & top it with roasted garlic.
13. Remove plate from fire.
14. Served it while sizzling hot.

 Make 2-3 servings.

For more recipes check Luto ni Kikay home page.

Burdened

I am burdened if I can really do this.  I realized that creating this kind of site is a big task. Writing and documenting recipes seem straightforward, yet it requires ingenuity and time.   It’s exigent because it also demands creativity and patience.

But with your help and support, I know that Luto ni Kikay will be successful!  Thank you so much.

Cook It On!

I thought writing a recipe is as easy as 1-2-3.  I tell you, it’s damn difficult!  I love to cook but I don’t use any cookbooks.  I invent my own recipes.  If I want a food that I tasted somewhere, I try to remember the taste and figure out the ingredients behind it; then I do my version.  But the problem with my version, I don’t really measure the ingredients I used in every dish I make.  I always use estimation, a little of this and a little of that.  Since I love Math, I equate cooking as problem solving.  Hence, my method is usually TAE (trial and error).  It challenges me that way, and it gives me so much pleasure just like when I figure out the solution on a Math problem.  Given that, I hardly share my recipes because I’m afraid it won’t turn out just the way it should be.  That is why I ended up being the cook of the family in every special occasion.

Now, I realized I gotta learn to use measurements in every time I cook special dish . And Luto ni Kikay inspires me to do so.  With the help of my family and friends,  I can do  it.  COOK IT ON!