DECEMBER 2016: Sheera

This is my go to (for desserts) if I run out of options for sweets.

photoed by A. Rajan

Ingredients

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1/2 cup clarified butter or ghee
1 cup cream of wheat / semolina
1 1/2 cup of milk
1 cup sugar
1/2 tsp of cardamom, powdered
Dried fruits/nuts, chopped (such as raisins, cashews, slivered almonds)

photoed by A. Rajan

How to make it

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1. First, in a heavy bottomed pan, add ghee. And once it melts, throw in the cream of wheat. Roast it to remove its rawness. I go for dull gold color as I roast it.

2. In a separate saucepan, heat milk and sugar together until the sugar melts. Set aside.

3. Once the cream of wheat is roasted, add this milk-and-sugar mixture to it. (You can add mashed banana into the mixture too, if you like.)

4. Add the cardamom and fruits/nuts and stir it.

5. Cook till the ghee separates a little.

6. Serve hot, with a garnish of slivered almonds.

Love it! :-)

--A.R.

NOVEMBER 2016: Set Meal at Maruya

photoed by D. Liongson

Here is set meal ordered at Maruya Japanese Restaurant at Southport, QLD. 

What you see in this photo is a set meal of my choice: 

Soba + Sushi + Tempura

Most of us are acquainted with hot noodle soup.  This Soba I ordered had cold buckwheat noodles with cold soup.  Simply pick up some noodles with chopsticks, dip in the soup (and don't let go of the noodles), and eat the dipped noodles. Perfect to comfort me from a hot day. 

My sushi had vinegared rice with salmon sashimi pieces, (it slipped my mind what the white sashimi piece on one of the sushi is-- fish or squid?), and a tofu pouch stuffed with the same rice. You may enjoy eating these with dipping it in soy sauce, or add wasabi to your sauce, or eat them together with the pickles on the side. By the way, I figured out that "sushi" is a mass noun (which is uncountable) such that its plural form is still sushi.

The tempura bundle had two large prawns and one slice of sweet potato. The tempura set (of this set meal) of one day may be different on another day. Whatever combination they come up with, it is still all good! All of them are battered up and fried to perfection. Not battered up by goons (hee hee) but by dipping in semi-liquid mixture that makes magic when fried in cooking oil. Not only the prawns are a delight when dipped in its matching sauce and eaten, so does the sweet potato slice. Feel their crisp and their warmth and their yummm.

This set meal has a choice of Soba or Udon.  If my pick was Soba, what is Udon like?

According to the take-away menu, Udon is "thick wheat noodles with shallots, seaweed, crabstick in hot soup". This choice is great to keep warm on a cold day. 

photoed by D. Liongson

So do I. 
D'you know why?
Come and try! :-)

--D.L.

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D'HAIKU

Eat buckwheat soba
and some sushi on the side
with crisp tempura.
--D.L.

OCTOBER 2016: Spiced and Buttered Salmon

photoed by A. Rajan

Few days back, we were invited for dinner at friend’s place and she made some yummy salmon with dill recipe. It was so perfect in texture, flaky and moist. I wanted more, so I decided to try the same, a little differently.

Ingredients:

------------

350-400 grams of skinless salmon fillet

handful of dill leaves

ginger-garlic-green chilli paste – 1 teaspoon (tsp)

1 tsp of softened butter

salt and pepper (according to taste)

some lemon slices

carrots 

How to?

--------

1) Preheat the Oven on 400 degrees.

2) Add the ginger garlic chilli paste along with chopped dill leaves in softened butter. 

Smear it on both sides of salmon and sprinkle salt and pepper on top of it. 

Place it in the baking dish along with some carrots or veggies of your choice.

3)Place it in the oven, for about 20 minutes and then let it rest. 

Check with the fork, to see whether its done to your liking and not raw inside. 

For this recipe, 20 minutes is all it took for a perfectly moist, flaky fish. Went very well with my dal and rice as well and baked carrots were crunchy with extra caramelised sweetness. 

Easy healthy salmon, just the way I like it!

--A.R.

SEPTEMBER 2016: Squid Bulgogi

photoed by D. Liongson

Squid bulgogi! This is one of my favorites from this resto-- Korea Garden.

I've heard of bulgogi in beef, chicken, or squid. Perhaps it's a cooking process that they are called bulgogi.

I was informed that bulgogi means  "meat cooking using fire" which explains the use of a grill. According to The Free Dictionary, the etymology of bulgogi are the Korean words bul=fire gogi=meat. It seems that meat also includes seafood. I'm not missing out. Yay!

Hold your horses. With this dish in a hot grilling plate and bearing some chilli, it helps to wait for the dish to cool before digging in. Simply eat it at its warm status. This is a whole lot better than in room temperature mode.

In a grilling plate of squid bulgogi, expect some squid pieces, onion pieces, sesame seeds, and in flavorful sauce. The onions are just as delish! Skip them and you'll be missing out. Either it is caramelized or it was also flavored with that special bulgogi sauce.

Enjoy the chewy effect while letting the bulgogi roll in the mouth with a spoonful of rice. Blended flavors of salty, sweet, and spicy plus a bit of heat from the sizzling plate and the chilli. Perhaps the chilli heat may be adjusted to the preference of the diner who will savor this dish to the last bite.

Spread the flavors with a bowl of plain rice. This may be feasted as lunch for one or a snack for two people. Just add a bowl of rice per person.

May be eaten with chopsticks or a fork and spoon set. Quite rare for a customer to use a fork and knife set. If necessary, it may help to ask for a fork and knife set to eat the meals with.

This is from Korea Garden Restaurant. If you're from Makati, why not give it a go? If resto tripping is part of your bucket list, add this resto too! Their Facebook page has fantastic food photos. If their cute cover photo is still there, it shares a tip on a very simple way to run a restaurant.

Be it mildly hot or beyond mildly hot, it's all good!
--D.L.

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D'HAIKU

If bul is to fire 
and gogi is to meat then
bulgogi is hot!
--D.L.

AUGUST 2016: Cherry Clafoutis

photoed by A. Rajan

I love to go to restaurants which has dessert menu for caramel custard and creme brulee. I'm more impressed of them than cheesecakes or cakes. But that's just me. 

So, when I came across this French dessert online in my Google search (ranging from Julia Child, Jamie Oliver and other recipes), I decided to try making it while remembering what I could. And then, prepare the version which was quick, simple and easy.

It was custard based, hence I was more interested in trying it out. Guess, it didn't turn out that bad, as my guests relished it enough leaving zero leftovers. It looked fancy enough to impress. The dessert's French name "Clafoutis" felt very chic and fancy to me. (Nudge & winks.)

Now let's get serious about the Cherry Clafoutis recipe.

Ingredients: 

1 1/2 cup pitted cherries (enough to cover the baking dish)

1/4 cup melted unsalted butter (I used unsalted because I didn't have regular butter handy... Guess it still turned out okay.)

3/4 cup unbleached all-purpose flour

4 eggs

1/2 cup sugar 

1 Tbsp of vanilla extract

3/4 cup milk

How to make it?

1)First, arrange your pitted cherries in a lightly buttered baking dish.

photoed by A. Rajan

2)In a deep bowl, throw in melted butter and flour. Mix well.

3)Add eggs, sugar, vanilla extract, milk into the mixture. Beat with a wire whisk to ensure the mixture isn't lumpy but smooth.

photoed by A. Rajan

4)Pour this custard mix on top of cherries.

photoed by A. Rajan

5)Bake at 350 degrees for about 45 minutes. You'll see Clafouti had risen like soufflé. It has a golden brown crust.

photoed by A. Rajan

6)Allow to cool. 

7)Serve with little dusting of powdered sugar and whipped cream (to add pizzazz to this beautiful elegant dessert).

The internet taught me a lot. I'm grateful for all the info I get there so that I may practice by myself. Creating this dessert failed to disappoint my guests and I. No doubt, it's a winner indeed!

Enjoy! :-) 

--A.R. 

JULY 2016: Tiyan ng Bangus na Sinigang sa Miso (Milkfish Belly in Sour Soup Base)

photoed by D. Liongson

When we put a mildly salted element and a sour element  with eggplant, tomato, mild chilli, green beans, mustard leaves, miso (soybean paste) and bangus belly -- we've got Sinigang!

The mildly salted element I noticed would be either patis (fish sauce) or salt.  Perhaps a discriminate foodie can tell the difference.

Sour elements are quite a variety to choose from. I am aware of sampaloc (tamarind), calamansi (native lemon), and bayabas (guava).

Quite a variety to choose the star of this soup.  Other than the fish option, the popular ones I'm aware of are pork, beef, and perhaps chicken.  But if The Sinigang is to be served to a vegetarian, chopped gabi (taro) is just as delish.

Noticed the photo has an appetizing presentation? The question now is... where's the fish?

It is swimming in the deep... soup bowl! With a little encouragement, you can make the fish bits rise to the surface with the help of your serving ladle. Splash!

No need to worry about bones and spines. Usually it is a boneless fish belly. But to be on the safe side, it is best to enjoy this dish slowly. There may be stray bones/spines in some of the fish pieces which makes choking possible when eating in a rush. If there is a need to rush, have this soup packed so you (or someone else) may relish this soup that can be reheated at home.

When I get to Via Mare, this is my favorite meal order. Best for one hungry foodie or two buddies.  

If you are also looking for a warm meal a casual place to dine in for two while carrying a conversation, Tiyan ng Bangus na Sinigang sa Miso at Via Mare is perfect. Lots of time to chat while waiting for the food to be served, waiting for it to cool from hot to warm, eating it together... Best with or without rice.

Give it a go perhaps? 
--D.L.

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D'HAIKU

Magic sinigang: 

When a sour soup brings smiles

to starved sour-grapes.

--D.L.

JUNE 2016: Stir Fried Prawns with Tofu & Snow Peas

photoed by A. Rajan

This was experimental recipe with what I had in the fridge. I decided to just try something I felt I should do with the help of my inner guidance. It turned out fabulous. Truly the food for my soul.

photoed by A. Rajan

1st step Crispy Tofu 

---------------------------

Firm tofu 125g (half a block of store bought 250g pack)

1/2 tsp garlic powder

A pinch (or 2) of cinnamon powder

1/2 tsp black pepper powder

Salt to taste

About 2 Tbsp corn flour or all-purpose flour

Oil (mild in flavor for frying)

• Cut the tofu in small squares or long as you prefer.
• Now put all the dry ingredients in the flour and coat the tofu with this.
• Fry in the oil till it becomes crispy.
• Set it aside.

photoed by A. Rajan

2nd step Prawns Marinade

------------------------------------

15-20 medium or small prawns (cleaned, deveined & shelled) 

1 Thai red chilli, chopped

1 green onion, chopped

1 tsp soy sauce

1 tsp garlic, finely chopped 

Dash of sesame oil, optional

• Marinate the prawns in this mixture for half an hour.

photoed by A. Rajan

3rd (and last) step

------------------------

...is to combine the ingredients below, and cook them with tofu and prawns.

Oil (mild in flavor for sautéing)

1 tsp of garlic, minced

2-3 green onions, finely chopped (save a little bit of green portions to use for garnish later)

1 packet of snow peas (approx. 20-25 pods)

1/2 tsp black pepper

2 Tbsp of hoisin sauce

1 tsp of fish sauce

• In a big wok, heat some oil. 
• Now throw in the garlic and chopped spring onions. 
• Sauté. 
• Now add prawn along with marinade and let them cook half way. 
• Then add snow peas. 
• At this stage add pepper, hoisin sauce and fish sauce. once shrimp changes its color add crispy tofu. 
• Sauté for about a minute on high heat.
• Remove it from the heat. 
• Garnish it with chopped greens (such as the saved green parts of the green onion).
• Serve with rice or over cooked noodles.

You can try different veggies like baby corn, bok choy or even broccoli. Experimenting is fun!

--A.R.