Cherry, Mon Cheri?

 

 

Cherry time again! I was planning to bring home a big bag of cherries back with me to the Philippines last April but it wasn’t available then. There’s just nothing like fresh cherries…not maraschino, not canned or frozen cherries…

Salmon Tetrazzini

 

 

When you mention tetrazzini, you get visions of pounds and pounds of turkey sitting in your refriegrator days after Thanksgiving.  You normally would not associate tetrazzini and canned salmon…but it’s a great way of serving fish to your family.

We all know how good Omega-3 fatty acids are for our health.  It’s not just good for the heart.  Did you know it’s beneficial for diabetes, rheumatoid arthritis and even your mental condition?  Not that my mental condition needs improving…but hey, if it’s our mental health, we all need a boost!

I really wanted to introduce more fish into our diet and canned salmon is such a convenient way…if only I could serve it more creatively.  Thankfully, there’s a website hosted by the Alaska Seafood Marketing Institute that has a variety of recipes for Alaskan seafoods, including canned salmon.  I tried the Smoked Salmon Jardiniere when I was back home and even the kids loved it.  So here I am again, trying another of their recipes.

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Oyster Cake

I first tried this dish at a small Chinese restaurant somewhere around the Timog/Circle area of Quezon City. For some strange reason…like a failing memory…I cannot recall the name of the place!  It was a favorite lunch choice of my officemates and I, quite affordable and consistently serving good, simple Chinese cuisine.  I heard they closed some years ago, quite a surprise since they were always full.

Some 4 years ago, Spouse and I went to visit my sister in New England and had a chance to visit New York and New Jersey.  I made it a point to go to NYC’s Chinatown and specifically requested this dish at a non-descript Chinese eatery.  They didn’t have it on their menu.  But with a little explanation from this non-Chinese speaking Asian, they came up with exactly the same thing I had in Quezon City.  I was so excited to have it again! Continue reading “Oyster Cake”

Singapore Chicken Rice

I’ve always, always loved this dish….from the time I first set foot in Singapore on a Christmas Eve years ago.My friends and I promptly went to a hawker center on Scotts Road the next day for my first taste of this Singaporean staple in the Lion City.

The origins of Singapore Chicken Rice goes all the way to Hainan, China.  Immigrants from that Chinese province brought it with them when they settled in the British-occupied Singapore.

Over the years,I’ve experimented with several recipes using different cooking methods but this is the best I’ve found.  It comes closest to what you will get in Singapore. Youngest Sister asked me for a recipe a couple of days after I cooked this particular one and the feedback was great.  I hope you’ll try it too.

Singaporeans love to eat. But when you want to get rid of those calories to lose fat, you can look for these Singapore personal trainers to get your fitness and health back. Don’t get left behind.


Hainanese Chicken Rice

Chicken:

1 whole 3 lb. chicken

10 c. water

2 tablespoons fresh, grated ginger

2 cloves garlic, peeled

1 whole spring onion

1 tsp. salt

Bring all the above ingredients to a rolling boil.  Turn heat to low and simmer for 40 minutes.  Leave the pot covered throughout.  Remove chicken and allow to cool.  Debone the chicken carefully and slice chicken with the skin on.  Arrange on a plate with sliced cucumbers and tomatoes.

Rice:

2 c. long-grain rice, washed and drained in colander for about 10 minutes

2.5 tbsps. cooking oil

5 finley chopped shallors

5 cloves garlic, chopped

4 c. chicken broth

Heat oil in a wok, add the shallots and stir fry for a minute or two.  Add the garlic and cook another minute.  Add rice and stir fry for 3 to 4 minutes or until the rice is well-coated with oil.  Carefully add the chicken broth. and salt to taste.  Bring to a boil, reduce heat, cover and simmer until the rice is done.

Dipping Sauce:

1/4 c. soy sauce

3 tbsps. finely chopped ginger

1/2 tsp. sesame oil

Mix all ingredients.

Serve chicken with a serving of the rice, a bowl of the chicken broth topped with sliced green onions and the dipping sauces of sambal and the soy sauce mix.

Mapo Tofu

 

 

Each time Spouse and I stop at a Chinese restaurant, there’s an 80% chance I’ll be ordering this dish called Mapo Tofu.  I never bothered to cook it before since it’s so convenient to pick up the phone and order it for delivery. When I scouted for a recipe online, I was pleasantly surprised at how easy it was.

As the Kitchen God would have it, today I had all the ingredients in my pantry and decided to give it a shot.  And the taste was not bad at all I must say…even Spouse. who is NOT tofu-friendly, enjoyed it.  The Kitchen God’s Wife must have been watching over me too…

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