Archive for food

Arab Custard with Cardamom and Rosewater Recipe

Posted in All About Dubai, All About Food!, RECIPES EXCHANGE :) with tags , , , , , on May 7, 2009 by ketchupplease

Hubby and I are so excited to visit the Philippines in a few weeks! 🙂 My in-laws are having a family reunion and our titos and titas would prepare their specialty dishes for our beloved Lolo… I assume they would appreciate my contribution as well… *pressure* *pressure*… Damn, I don’t have a specialty dish, boohoohoo! A lot of people loved my mango cheesecake though.. hmm…

It would be nicer to offer them something new this time… a traditional Arab food – maybe a dessert so it would be easier  to make *lol*… Here’s what I found at Sook & Cook… Fairly easy I guess.. Maybe I’ll just bring home the rosewater and cardamom.. I don’t know if I can buy whole milk in the Philippines, but I read on google that I can substitute evaporated milk + water.. I hope it turns out right and yum!!! 

Please, if you have other suggested dishes/dessert, I would really love to hear from you.. Thank you!!! 

arab-custard 

Arab Custard with Cardamom and Rosewater Recipe

Preparation time : 15 Min

Cooking time : 30 Min

Level of difficulty : Low

Ingredients

4 servings

4 cup milk

3/4 cup sugar

3 tablespoons custard powder

1 teaspoon ground cardamom

2 tablespoons rose water

ground pistachios and nuts

Preparation

– Put milk, sugar and cardamom into a saucepan and bring to the boil. Lower heat and taste for sweetness.

– Mix the custard powder with a little water to make a smooth thin paste and carefully stir it, little by little, into the milk mixture, whisking continuously. Continue stirring until the custard is smooth.

– Remove from heat and add rose water. Return to the stove and place over a very low heat to simmer gently for two to three minutes.

– Pour into small bowles, or a large bowl, garnish with pistachios and nuts and chill until ready to eat.

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Arabic Ice Cream!

Posted in All About Dubai, All About Food! with tags , , , , on March 30, 2009 by ketchupplease

Hi! Sorry, I know I disappeared from cyberspace for a while… I guess I was a bit heartbroken with all the restrictions on WordPress that I just felt lazy to post anything… :-O

Anyway, just wanted to share with you a video I took in Global Village last month.. I like learning about others’ culture and tradition, so I enjoyed watching them prepare their local Arabic Ice Cream. They pounded the ice cream with a big wooden paddle, and banged on the tin with the music.. They kept on doing this, so the end result is a very, very compact ice cream covered in chopped pistachios, kinda gooey and not very creamy… and it takes forever to melt! It’s good, and has an arabian taste that I couldn’t figure out. I googled it and found out that it has arabic gum (hence the gooey/gummy texture), rosewater, and “sahlab” (an extract from orchids) — ohh so that explains the fragrant/flowery taste..
🙂

That night, I indulged in cotton candy, arabic sweets (deep-fried dough balls with caramel syrup), and lastly, the arabic ice cream. Understandably, my tongue was already sore from eating too much sweets, that I couldn’t finish the ice cream anymore. I went around the souks (stalls/markets) and waited for it to melt (so I wouldn’t feel too guilty throwing it).. but this ice cream just would not melt!
Enjoy the show! Welcome to my world in UAE… 🙂

My Impromptu Chicken Cordon Bleu, et al… (Products of our Broken Refrigerator)

Posted in RECIPES EXCHANGE :), Uncategorized with tags , , , , , on March 9, 2009 by ketchupplease

cordon-bleu25

Well, well, well.. I’m proud of my   impromptu dish! A product of my   Domestic UN-Goddessness — yes ,”un-goddess”…

My fault, our refrigerator broke down last night. It’s been quite a while since the freezer was last defrosted.. and I insisted that we chip the ice so it would defrost quicker. So, we chipped the ice in the freezer with a knife and a meat tenderizer (talk about impatience!) hehe.. and there you go.. refrigerator gas leak!

So, I had to cook our food stocks so it won’t all go to waste.. and voila… my very own version of Chicken Cordon Bleu, Chicken with Cheese and Basil, and Shrimp Parmigiana!

I only used what I had on hand:

VERSION 1:

Skinless Chicken Breasts

Cheddar Cheese

Turkey Bacon

Fresh Asparagus

Ground White Pepper

Thaw chicken breasts. Cook the fresh asparagus in a pan with water and salt to soften it.  Slice the uncooked breast on one side to make a “pocket”. Stuff the breast with sliced cheese, fried bacon, and asparagus.  Sprinkle white pepper inside the pocket. Seal the sides with barbecue stick/s.  Dredge with cornstarch, then dip in egg. Then lastly, cover with Parmesan Breading mixture (below). Fry in medium heat for about 5 mins. 

VERSION 2:

Chicken Breasts

Cheddar Cheese

Fresh Basil Leaves

Same as above. I ran out of bacon so I just stuffed the chicken with cheddar cheese and chopped basil leaves which I just picked from my small Basil plant. Sprinkled with some ground white pepper. Same, same… Dredge in cornstarch, then dip in egg, then roll in Parmesan Breading mixture. Fry in medium heat for about 5 mins. 

BREADING:

1. Cornstarch

2. Egg

3. Hot ‘n Spicy Dry Breadcrumbs

   Grated Parmesan Cheese

   Mixed Herbs

   Dried Basil

Dredge the meat in cornstarch first, then dip in egg. Then roll in Parmesan Breading mixture. As for the Parmesan Breading, adjust ingredients according to taste..  I must have used about 1/2 cup breadcrumbs and 1/4 cup grated parmesan cheese…

MUSHROOM SAUCE

Mushroom Soup Powder Mix (though I think condensed soup might taste better)

Water

Milk (in my case, Anchor fullcream powder milk was the only milk available, haha!)

Ground white pepper

Mix a small portion of mushroom soup mix with water, add milk, and white pepper. Make sure the mixture isn’t very salty coz the cheese in the chicken is already salty. Separate a few tablespoons of the mixture and mix with a little cornstarch. 

Stir over low heat. When already simmering, stir in the cornstarch mixture. Stir until sauce is thick. 

 

SHRIMP PARMIGIANA

Shrimps

Parmesan Breading

I had some shrimps available too, so I just salted the shrimps a bit, then dredged with cornstarch, dipped in egg, then rolled in the Parmesan Breading too. 🙂 

 

Not bad!

🙂

Now, how are we going to eat all of these? Hahaha!

To Grill or Not To Grill? Or Not To Eat At All? That is the Cancer Question…

Posted in All About Food!, Health, Personal, Uncategorized with tags , , , , on March 5, 2009 by ketchupplease

optima21I was so excited when Fed Ex delivered this (along with my Philips Satinelle Ice epilator – which I’m still mustering up courage to use). We got this from HSBC’s airmile rewards program.

We figured an indoor grill would be safer to cook with since it doesn’t use charcoal (carcinogenic). Boy, we were so wrong!

The moment we got it, I quickly googled about grilled foods. And much to my surprise (and dismay), I read information about cancer-causing HCAs, or heterocyclic amines, which are created when meat, poultry, and fish are cooked at high temperatures. 

I’ve been trying my best to cook the healthier way since cancer is in my genes, and I really don’t wanna get it…

Here are essential info that I found on the web, which are enlightening, but at the same time, very confusing! It basically leaves us with nothing much to eat except for vegetables and fruits! 

I wanted to avoid oil as much as possible, so I’ve resorted to cooking without oil (something like grilling) with our Teflon pan.. but I found out that cooking that way only increases the HCA’s because of meat’s exposure to high heat and longer cooking time. Then maybe it’s safest to boil.. but, no..?

  • Cooking with liquid—boiling, steaming, poaching, or stewing, for example—generates no HCAs because the temperature never tops the boiling point of water. Ditto for microwaving, so long as the food is not overcooked or dried out. 
  • Heterocyclic amines appear to form once the meat reaches a certain temperature regardless of whether it’s fried, sautéed, grilled, or boiled. (Hey I thought it was safe to boil? Ano ba talaga?)
  • The other potential cancer causing agent found in cooked red meat is also a product of temperature. These are polycyclic aromatic hydrocarbons that are formed primarily when meat is grilled. If you’ve observed those black, charred pieces on steaks after they come off of the grill, you’ve seen polycyclic aromatic hydrocarbons.
  • Whenever fat drips on a flame, heating element, or hot coals, chemicals called PAHs (polycyclic aromatic hydrocarbons) form. The PAHs waft up in the smoke and can land on the food. They can also form directly on food when it’s cooked to a crisp.

So, that leaves us with baking or roasting, which produces less HCA’s (depending again on temperature and cooking time)

  • Grilling, barbecuing, broiling, and pan-frying are more likely to produce HCAs than baking or roasting, because they generate more heat.
  • Never eat browned or overly cooked food. Burnt food forms harmful compounds. If by accident something is overcooked and browned, discard (ohh the yummy parts!). Avoid fried food and food sautéed in oil.

I read that marinating meat would lessen the production of HCA’s, and sausage and hotdog casings offered some sort of protection from HCA.. so I thought, maybe not-so-browned fried chicken’s a bit safer after all… once again, no…  why, even the breading (carbohydrates) is carcinogenic!

  • Add the carcinogenic potential from heated and overcooked oils (usually trans containing) delivered in doughnuts and fries with the powerful cancer inducing properties of carbohydrates cooked at high heat (acrylamide formation) and you have a great cancer potion.

Oh.. so hotodgs and sausage casings do offer some sort of protection from HCA’s?… Allelluia!!! …..NOT!!!

While HCAs do not form in grilled hotdogs, these highly processed meat products contain other carcinogens. Nitrates and N-nitroso compounds, preservatives found in processed foods such as hotdogs and sausages, have long been recognized as potent carcinogens.16

And… does this mean that McDonald’s burgers are the safer way to go? I am so confused now…

Fewer HCAs are found in fast-food burgers because they’re cooked so quickly. “They’re not exposed to the high heat over a long time that causes large amounts of HCAs,” says Knize. “There are some, but not what you get off the backyard barbecue.”

Ok, ok.. so processed meats are carcinogenic (spam, hotdogs, sausages, bacon, etc)… so what sandwiches can I prepare for my hubby’s breakfast at work? Ahhh, yes… my home-made cheese pimiento spread! It’s just made of cheese, butter, milk, and pimiento… what harm could it do? It must be the healthiest choice!  What, NO??? 

Worst Seven Foods for Health and Longevity

  • Butter
  • Cheese
  • Potato Chips and French Fries
  • Doughnuts
  • Salt
  • Sausage, hot dogs
  • Pickled, smoked or barbequed meat

Foods high in saturated fat and trans fat are consistently associated with high cancer rates. Cheese and butter typically contain over ten times as much saturated fat as fish and white meat chicken and turkey.

Sniff! I’m running out of options here… happy to see some helpful tips:

Tips for safer and healthier grilling:

  • Cook smaller pieces: They cook more quickly and at lower temperatures.
  • Choose leaner meat: Less fat should reduce flames and therefore smoke.
  • Precook in the microwave: Doing so for two minutes may decrease heterocyclic amines by 90%, according to some research.
  • Flip frequently: That way, neither side has time to absorb or lose too much heat.
  • Before grilling or broiling, pre-cook meat or poultry in the microwave for two to five minutes and throw away the juice. “By discarding this juice, you can reduce HCAs by 90 percent,” says Lawrence Livermore’s Mark Knize.

 

Ohh… finally, a solution to avoid HCA’s! Just precook the meat in the microwave for 2 mins prior to grilling, or frying too maybe… Microwave is the answer! What… NO again???

  • Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
  • Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas – cell tumors such as sarcoma]
  • In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and excretive systems. If you must use a grill to prepare meat, choose low fat meat as they form fewer polycyclic aromatic hydrocarbons. Trim off any black, charred areas before eating.

That’s it.. it’s bad to grill, to fry, to broil, why, it’s bad to cook anything nowadays! Ok, maybe, I can settle for good ol’, boring chicken breast and fish.. the leanest, safest food there is… or maybe not?

  • Many people switch to chicken and fish, believing these to be healthier alternatives to beef. But that is not the case. On the grill, chicken produced more than 10 times the amount of the carcinogenic heterocyclic amines found in grilled beef. Furthermore, nearly all the HCAs detected were in the form of PhIP, which has specifically been implicated in breast cancer risk.12 This increased PhIP formation is likely due to the fact that chicken contains a large amount of phenylalanine, tyrosine, and isoeucine, amino acids that contribute to HCA formation. Fish also contains significant amounts of creatine, one of the other main ingredients for the formation of the carcinogens; not surprisingly, fish showed significant HCA formation as well.

The Five Worst Foods to Grill

Food HCAs ng/100g*
Chicken breast, skinless, boneless, grilled, well done 14,300 ng/100g2
Steak, grilled, well done 810 ng/100g3
Pork, barbecued 470 ng/100g4
Salmon, grilled with skin 166 ng/100g5
Hamburger, grilled, well done 130 ng/100g3
   

*100g portion equals about 3.5 ounces grilled

Ok I get it! Red meat, poultry and fish still have carcinogenics in them.. I guess this means switching to fruits and veggies, and vegemeats… *sob*

  • Consumers who want to reduce their cancer risk need not give up grilling. Reducing exposure to carcinogens is as simple as grilling veggie burgers instead of hamburger, or a thick portabello mushroom instead of a steak. 

I’ve actually tried vegetarian sausages and vegemeat, but it’s not even half as good as the real thing.. Googling about all these have made me more confused… and I wonder now when I’d ever feel good using our new electric griller… If all the foods mentioned really do cause cancer, then how come earlier generations lived so long? I mean, they didn’t have studies like this yet.. and they lived up to 100 yrs old…

It’s past lunchtime now, and I’m hungry.. but I kinda feel bad frying the Chicken Parmigiana I prepared last night.. It’s chicken breast, it has breadcrumbs (carb) and parmesan cheese (saturated fat)… Tsk.Tsk. Tsk. 

😦

I don’t guarantee all these as facts coz I just got them on Google at the following sites:

http://www.cancerproject.org/media/news/fiveworstfoodsreport.php

http://www.curezone.com/foods/microwave_oven_risk.asp

https://www.health.harvard.edu/press_releases/cancer-risk-from-bbq-meat

http://www.cspinet.org/nah/6_98heat.htm

http://www.diseaseproof.com/archives/diet-myths-meat-grill-fry-or-broil-it.html

Anthony Bourdain in the Philippines!

Posted in All About Food!, RECIPES EXCHANGE :), Uncategorized with tags , , , on February 18, 2009 by ketchupplease

anthony-bourdain*SOB* I just read my Ate Clarisse’s blog. I can’t believe this, Anthony Bourdain went to the Philippines last November – and I had no inkling! I like this guy.. he’s so cute and sexy, kinda like George Clooney.. and I LOOOVE his show, “No Reservations” on Travel Channel.  

If only I knew that he was coming, honestly, I would have volunteered to be a production assistant, or crew, utusan, or whatever (I’m dead serious!). I just wanna meet him and see him eat our native cuisine. (It would be nice to eat with him too. I can’t help but think that my mom would actually do a good job as host to Mr. Bourdain coz she loves feeding everyone.. and a trip to our ancestral house would give him a brief experience in Philippine history too– just some wishful thinking.. harhar)

I’m extremely proud of our Cebu Lechon, so I’m very happy to know that he loved it, and in fact,  gained the No. 1 slot in his “Best Roasted Pigs in the World List”.   Check out Anthony Bourdain’s blog and pics of his visit in MarketManila.

Christmas Pig-Out Begins…

Posted in Personal with tags , , on December 22, 2008 by ketchupplease

pig-out

My mom loves feeding people… Everyone who’s been to our place in Batangas knows that there’s always too much food at home. Me trying to lose weight would mean staying in Manila for at least a couple of weeks coz that’s the only way I could ever eat in moderation. There’s just too much yummy temptations at home, plus we also have uber-loyal and loving helpers who are just so eager to cook our every whim and craving. 🙂

So… I’m finally “really” back here in the Phils until 1st week of February… My dad welcomed me with his personal specialty, his “homemade mayonnaise” – made from eggs, oil, salt, and calamansi/lemon. OMG IT IS SOOOO GOOD! It’s our family’s favorite, and we eat it with everything.. It’s good with egg, tapa, bacon, hotdogs, sausages, fried fish, fried chicken, anything grilled… I even eat it with saucy dishes… I actually sometimes eat it with just rice! Imagine this, spreading spoonfuls of mayonnaise on freshly-cooked hot rice. Ohhhohohh…. Sometimes we even eat it straight from the jar with nothing else, hehe!

So, goodbye diet… I just can’t say no to my Daddy-doo’s homemade mayonnaise… 3 heaping spoonfuls for lunch… another 3 for dinner… then the following morning for breakfast… then the following day… etc… Tsk. Tsk. Tsk.

I’ve been nursing a very bad cold for the past few days. Most people would lose their appetite when they’re sick… It’s funny coz I don’t, haha!

But then again, thank you Lord for my good appetite…

How wonderful life is when one has a great appetite, don’t ya think? 🙂

Lemon Fish with Cream Sauce

Posted in RECIPES EXCHANGE :) with tags , , , , on November 6, 2008 by ketchupplease

fish1

Here’s another quick and yummy recipe I tried. I used some substitutes so it won’t be as fatty or rich as the original recipe…For my standards, I think it’s guilt-free 😉 And it’s really easy to cook! 🙂

Main Ingredients

2 pounds perch or sole fillets

1 tsp salt

3 tbsp. chopped green onions

3/4 cup water

1/4 cup lemon juice

Wash fillets and dry with paper towels. Rub both sides with lemon slices. Cut fillets into 2 inch wide strips. Sprinkle with salt and pepper. Roll up like jelly rolls and arrange close together. Mix water and lemon juice and pour over fish. Sprinkle top with chopped green onions. Simmer covered in nonstick pan (I buttered the pan a little) until fish is cooked, about 15 mins. (You may also cover it in foil and bake at 400F for 15-20mins.)

Sauce Ingredients

1/2 cup evaporated milk (or light milk), mixed with 3 tbsp. flour or cornstarch

3 tbsp. butter (I used 75% fat free butter)

3 tbsp. grated cheddar cheese (I used less)

sauce from the cooked fillets

 

Melt butter in the pan. Stir in the water/lemon sauce from the cooked fish. Add the milk-cornstarch mixture. Add the cheese and cook until thick. Adjust seasoning.

Pour the cheese sauce on top of the fillets. Garnish with chopped parsley or green onions. 

Tada! It’s chow-time! 🙂

 

Bon appetit! 🙂