Prelab:
Another task ma mere left was to cook (or heat) the ham slices. At least this was easier.
Date Performed: December 24, 2009
Ingredients:
4 slices of sweet ham
oil
Preparation:
Heat a minimal amount of oil in pan.
Add slices of ham.
Turn occasionally.
When the pale-red meat becomes reddish brown, then it's done.
Post-lab:
This was easy. No big deal. Just let the oil from the ham juice out.
However, mon pere interfered somewhere in the middle and poured another 1 tbsp oil, so half of it tasted normal and the other half tasted sweet.
Thursday, December 24, 2009
Charcoal? Cooking Something Cooked, part 1
Prelab:
I was in a hurry for breakfast, and mistook ma mere's instruction as to cook that premade super-thin bunch of sheet dilis (a small fish lined up together) when she already cancelled it. Why, I thought it was just ordinary frying, but I was mistaken.
Date Performed: December 24, 2009
Ingredients:
1 sheet of dilis, cut into 4 smaller sheets
oil
* Preparation 1 : (This is what I did but shouldn't have done)
Heat a moderate amount of oil in pan, medium fire.
When the oil is hot, put in the fish sheets, fry and turn in about 15 seconds.
Preparation 2: (What I should've done instead accdg. to mes parents)
Heat a minimal amount of oil in pan, low fire.
When the oil is hot, put fish sheets, count 3 seconds, turn, count 2 seconds, and that's it.
Post-lab:
For quick turning, use tongs.
I don't know which smells worse, charcoal dilis or normal tuyo. Either way, I'm thankful for the good ventillation here. It's trouble if you cooked these in a closed, airconditioned room.
I was in a hurry for breakfast, and mistook ma mere's instruction as to cook that premade super-thin bunch of sheet dilis (a small fish lined up together) when she already cancelled it. Why, I thought it was just ordinary frying, but I was mistaken.
Date Performed: December 24, 2009
Ingredients:
1 sheet of dilis, cut into 4 smaller sheets
oil
* Preparation 1 : (This is what I did but shouldn't have done)
Heat a moderate amount of oil in pan, medium fire.
When the oil is hot, put in the fish sheets, fry and turn in about 15 seconds.
Preparation 2: (What I should've done instead accdg. to mes parents)
Heat a minimal amount of oil in pan, low fire.
When the oil is hot, put fish sheets, count 3 seconds, turn, count 2 seconds, and that's it.
Post-lab:
For quick turning, use tongs.
I don't know which smells worse, charcoal dilis or normal tuyo. Either way, I'm thankful for the good ventillation here. It's trouble if you cooked these in a closed, airconditioned room.
Experiment 17: Mang Tomas Sauce + Meat
Prelab:
For lunch, I was told to sautee the chicken balls over low flame and that's it, but I was too bored to do it. I tried something else, that is to cook it over sauce. Since there's no hot sauce and I thought that catsup would be too sweet, I just cooked it over a gravy-like sauce, that is, the Mang Tomas brand.
Date Performed: December 23, 2009
Ingredients:
5 cloves of small garlic, diced
1 small red onion, chopped
4 small native tomatoes, chopped
250 g chicken balls
~ 175 g Mang Tomas sauce (7 sachets, each at 25 g)
1/2 white squash (a.k.a upo), about 300 g, thinly sliced
1 cup water
1/2 tsp sesame oil
Note:
* To prepare thinly-sliced white squash...
Lay the vegetable crosswise. (==========)
Slice the long white squash lengthwise in half. (=====!=====)
Get the half piece (=====! and divide into four. (+)
Divide further each 1/4 piece into half for a total of eight 1/8 pieces.
Thinly slice a 1/8 piece at 3 mm (5 mm at most).
Or, slice them 3 at a time by piling up each 1/8 piece across each other.
<---------!->
<---------!->
<---------!->
where
! "slice there"
( or ) "edges of the uncut vegetable"
= "represents thick, uncut vegetable"
- "represents cut vegetable"
+ "cross-section"
> or < "edges of the cut vegetable"
Preparation:
Heat a minimal amount of oil in pan. Sautee garlic, then add onion, and then tomatoes for about 1-2 minutes each. Add 150 g (6 sachets) of sauce, heat for a minute under low flame, then add chicken balls. Cook these for 20 minutes, add remaining 25 g of sauce and stir. Pour 1 cup of wataer, mix. Add white squash, pour sesame oil on top, and then let it cook over simmering sauce for 10 minutes.
Post-lab:
I didn't know that the sauce had sugar, that's why it was sweet. They're still unused to sweet taste, so they're not fond of it. Anyhow, it was great and everyone finished it.
For lunch, I was told to sautee the chicken balls over low flame and that's it, but I was too bored to do it. I tried something else, that is to cook it over sauce. Since there's no hot sauce and I thought that catsup would be too sweet, I just cooked it over a gravy-like sauce, that is, the Mang Tomas brand.
Date Performed: December 23, 2009
Ingredients:
5 cloves of small garlic, diced
1 small red onion, chopped
4 small native tomatoes, chopped
250 g chicken balls
~ 175 g Mang Tomas sauce (7 sachets, each at 25 g)
1/2 white squash (a.k.a upo), about 300 g, thinly sliced
1 cup water
1/2 tsp sesame oil
Note:
* To prepare thinly-sliced white squash...
Lay the vegetable crosswise. (==========)
Slice the long white squash lengthwise in half. (=====!=====)
Get the half piece (=====! and divide into four. (+)
Divide further each 1/4 piece into half for a total of eight 1/8 pieces.
Thinly slice a 1/8 piece at 3 mm (5 mm at most).
Or, slice them 3 at a time by piling up each 1/8 piece across each other.
<---------!->
<---------!->
<---------!->
where
! "slice there"
( or ) "edges of the uncut vegetable"
= "represents thick, uncut vegetable"
- "represents cut vegetable"
+ "cross-section"
> or < "edges of the cut vegetable"
Preparation:
Heat a minimal amount of oil in pan. Sautee garlic, then add onion, and then tomatoes for about 1-2 minutes each. Add 150 g (6 sachets) of sauce, heat for a minute under low flame, then add chicken balls. Cook these for 20 minutes, add remaining 25 g of sauce and stir. Pour 1 cup of wataer, mix. Add white squash, pour sesame oil on top, and then let it cook over simmering sauce for 10 minutes.
Post-lab:
I didn't know that the sauce had sugar, that's why it was sweet. They're still unused to sweet taste, so they're not fond of it. Anyhow, it was great and everyone finished it.
Thursday, December 17, 2009
Experiment 16: Sweet and Sour! Tofu Stew
Prelab:
Let's see. I was in a slump and wasn't in the mood to cook. But because they left me without any cooked food, I decided to cook lunch. Originally, I wanted to cook spicy tofu, but for some reason I couldn't taste the 'spicy' element. I then decided to change it into a sour stew. The consistency was too watery, so I added some flour. Later on, it felt like it tasted too sour, so I thought I'd add some brown sugar. I refrained from adding too much sugar because my folks don't like anything with sugar. That's about it.
Date Performed: Dec. 17, 2009
Ingredients:
300 g ground beef
3 tbsp hot sauce
2 tbsp sesame oil
1 small red onion, chopped
2 tsp salt
165 g tofu, cut into cubes (2x2 cm) [or about 1 cup of tofu]
5 small cloves of garlic, diced
2 cups water
1 cup vinegar
500 g Baguio pechay (it's a little pale compared to Napa pechay)
4 pieces okra, bite-size chop
2 eggs
1/4 cup flour
1/2 cup brown sugar
2 tsp soy sauce
pepper
Preparation:
In a pot, put hot sauce and sesame oil. Mix and heat slowly under low fire. Shortly after, add ground beef. Cook for about 5-6 minutes. Add onion and salt and let it simmer for 6 minutes. Add water and garlic, and let it simmer for 5 minutes. Add tofu and let it simmer for 5 minutes (or until light brown). Add pechay and okra and let it simmer for 5 minutes. Put in two eggs and cook for about 4 minutes. Then, add flour and stir to thicken the soup's consistency. Add soy sauce and let it simmer for 5 minutes. Add sugar, stir to dissolve, and let it simmer for 10 minutes.
Add pepper to taste.
Post-lab:
It passed for mon pere, but for ma mere with a bland taste, it's too sour and quite spicy. I, on the other hand, couldn't taste the 'spicy' element at all, or distinguish the other flavors besides slight sweetness and sour taste in the soup. Mon pere says it tastes too sweet at a glance, but upon a second taste the sour taste overwhelms the sweetness.
Phew!
Let's see. I was in a slump and wasn't in the mood to cook. But because they left me without any cooked food, I decided to cook lunch. Originally, I wanted to cook spicy tofu, but for some reason I couldn't taste the 'spicy' element. I then decided to change it into a sour stew. The consistency was too watery, so I added some flour. Later on, it felt like it tasted too sour, so I thought I'd add some brown sugar. I refrained from adding too much sugar because my folks don't like anything with sugar. That's about it.
Date Performed: Dec. 17, 2009
Ingredients:
300 g ground beef
3 tbsp hot sauce
2 tbsp sesame oil
1 small red onion, chopped
2 tsp salt
165 g tofu, cut into cubes (2x2 cm) [or about 1 cup of tofu]
5 small cloves of garlic, diced
2 cups water
1 cup vinegar
500 g Baguio pechay (it's a little pale compared to Napa pechay)
4 pieces okra, bite-size chop
2 eggs
1/4 cup flour
1/2 cup brown sugar
2 tsp soy sauce
pepper
Preparation:
In a pot, put hot sauce and sesame oil. Mix and heat slowly under low fire. Shortly after, add ground beef. Cook for about 5-6 minutes. Add onion and salt and let it simmer for 6 minutes. Add water and garlic, and let it simmer for 5 minutes. Add tofu and let it simmer for 5 minutes (or until light brown). Add pechay and okra and let it simmer for 5 minutes. Put in two eggs and cook for about 4 minutes. Then, add flour and stir to thicken the soup's consistency. Add soy sauce and let it simmer for 5 minutes. Add sugar, stir to dissolve, and let it simmer for 10 minutes.
Add pepper to taste.
Post-lab:
It passed for mon pere, but for ma mere with a bland taste, it's too sour and quite spicy. I, on the other hand, couldn't taste the 'spicy' element at all, or distinguish the other flavors besides slight sweetness and sour taste in the soup. Mon pere says it tastes too sweet at a glance, but upon a second taste the sour taste overwhelms the sweetness.
Phew!
Saturday, December 5, 2009
Experiment 15: Cooked Chicken Tidbits in Misua
Prelab:
I haven't really decided what to cook for supper, except that I wanted to recycle the last leftover chicken from the adobo. Ma mere came just in time to give me one piece of upo.
Date Performed: Dec. 5, 2009
Ingredients:
1 cup of cooked chicken tidbits (I used ones from adobo)
1 small red onion, chopped
5 small cloves of garlic, diced
1 long white squash (a.k.a. upo), chopped
1/3 of a misua noodle pack weighing 200 g (approx. 70 g)
5 cups water
Preparation:
Sautee garlic and onions in a pot. Add chicken tidbits and stir fry for about 1 minute. Add white squash and then pour 1 cup of water. Wait until it boils under medium fire. Add the remaning 4 cups of water and bring to a boil. When it boils, set to low fire and then add a dash of pepper. When the white squash is cooked (after approx. 20 minutes), add the misua noodles and let it stay for about 5 minutes. Serve hot.
Post-lab:
Because I added a bunch of very salty chicken tidbits to this soup, I didn't have to adjust the soup's tastiness. Boiling the adobo taste off from the previous chicken dish worked!
Hmm... my problem in cooking is that my sense of smell and taste aren't trained. I could hardly taste and smell the difference unless it is very distinct. I have no choice but to measure so that I can adjust appropriately. I can, however, clearly see the difference in color and in the way the food shrinks - that I can remember.
Why this problem? Perhaps it's because in the laboratory, students refrain from smelling the carcinogenic reagents (if that were possible) and do not taste the chemicals either. But our eyes are trained to see the difference immediately (for instance, the difference between pale pink and light pink), lest the chemical reaction be overtitrated.
I haven't really decided what to cook for supper, except that I wanted to recycle the last leftover chicken from the adobo. Ma mere came just in time to give me one piece of upo.
Date Performed: Dec. 5, 2009
Ingredients:
1 cup of cooked chicken tidbits (I used ones from adobo)
1 small red onion, chopped
5 small cloves of garlic, diced
1 long white squash (a.k.a. upo), chopped
1/3 of a misua noodle pack weighing 200 g (approx. 70 g)
5 cups water
Preparation:
Sautee garlic and onions in a pot. Add chicken tidbits and stir fry for about 1 minute. Add white squash and then pour 1 cup of water. Wait until it boils under medium fire. Add the remaning 4 cups of water and bring to a boil. When it boils, set to low fire and then add a dash of pepper. When the white squash is cooked (after approx. 20 minutes), add the misua noodles and let it stay for about 5 minutes. Serve hot.
Post-lab:
Because I added a bunch of very salty chicken tidbits to this soup, I didn't have to adjust the soup's tastiness. Boiling the adobo taste off from the previous chicken dish worked!
Hmm... my problem in cooking is that my sense of smell and taste aren't trained. I could hardly taste and smell the difference unless it is very distinct. I have no choice but to measure so that I can adjust appropriately. I can, however, clearly see the difference in color and in the way the food shrinks - that I can remember.
Why this problem? Perhaps it's because in the laboratory, students refrain from smelling the carcinogenic reagents (if that were possible) and do not taste the chemicals either. But our eyes are trained to see the difference immediately (for instance, the difference between pale pink and light pink), lest the chemical reaction be overtitrated.
Friday, December 4, 2009
Experiment 14: Almond Soup
Prelab:
As a side-dish (since I was expecting the adobo to have less soup), I thought of making soup. Now, the recipe says I should use pumpkin, but there aren't any pumpkins 'round here. I thought of using squash instead, since those two plants are of the same family. However, the sliced squash inside the fridge had molds, so I couldn't possibly use those! In the end, I just made up my own soup.
Date Performed: Dec. 4, 2009
Ingredients:
1 piece of chicken bouillon (a.k.a chicken cube)
3 cups water
3 small red onions, chopped
1/4 cup all-purpose flour
1 small potato
1 egg
parsley leaves
100 g almonds
125 g of chinese cabbage (a.k.a pechay) leaves (that is, about a small bundle)
Preparation:
Chop almonds in half. Roast almonds in an empty pot under low fire (for about 1-2 minutes), and then set aside. In the same pot, sautee onions in a minimal amount of oil. Put chicken bouillon and flour in 3 cups of water. Mix to dissolve (it doesn't have to be exactly a clear, homogenous solution, but rather, you mix it to lessen the clumps) and then pour in the pot. Set to a boil, then simmer.
After 10 minutes, add potatoes and stir a little.
After another 10 minutes, pour beaten egg, stir and let it cook for about a minute. Then add the chinese cabbage and let it cook for about two minutes. Serve hot.
Post-lab:
Even though I messed the adobo, I got the soup right.
As a side-dish (since I was expecting the adobo to have less soup), I thought of making soup. Now, the recipe says I should use pumpkin, but there aren't any pumpkins 'round here. I thought of using squash instead, since those two plants are of the same family. However, the sliced squash inside the fridge had molds, so I couldn't possibly use those! In the end, I just made up my own soup.
Date Performed: Dec. 4, 2009
Ingredients:
1 piece of chicken bouillon (a.k.a chicken cube)
3 cups water
3 small red onions, chopped
1/4 cup all-purpose flour
1 small potato
1 egg
parsley leaves
100 g almonds
125 g of chinese cabbage (a.k.a pechay) leaves (that is, about a small bundle)
Preparation:
Chop almonds in half. Roast almonds in an empty pot under low fire (for about 1-2 minutes), and then set aside. In the same pot, sautee onions in a minimal amount of oil. Put chicken bouillon and flour in 3 cups of water. Mix to dissolve (it doesn't have to be exactly a clear, homogenous solution, but rather, you mix it to lessen the clumps) and then pour in the pot. Set to a boil, then simmer.
After 10 minutes, add potatoes and stir a little.
After another 10 minutes, pour beaten egg, stir and let it cook for about a minute. Then add the chinese cabbage and let it cook for about two minutes. Serve hot.
Post-lab:
Even though I messed the adobo, I got the soup right.
Experiment 13: Chicken Adobo
Prelab:
I woke up pretty early this morning so that I'd be able to cook adobo for breakfast before anyone had a chance to petition their requests.
Date Performed: Dec. 4, 2009
Ingredients:
1 whole chicken, small
5 small cloves of garlic
1 cup soy sauce
1 cup white vinegar
100 ml water
1 bay leaf
pepper
25 g quickmelt cheese (about 1/16 of a slice)
Preparation:
Put all ingredients except the cheese in a pot and set to a boil under medium fire. When it boils, set to low fire and let it simmer for about 85 -90 minutes. Around 45 minutes, place the cheese to melt. Stir occasionally.
Post-lab:
I wanted to try doing this because it's the most criticized dish ever in the history of our family and our extended families.
The obvious mistake was too much soy sauce. I realized it was salty when I added the cheese.
Like they always say, too much saltiness is harder to repair than bland taste.
In the cookbook, it says 1/2 :1/2. Ma mere wrote 1/4 : 1/4 beside it, and according to her, it means that the written note on the side is the correct one.
But the reason why I did it 1 : 1 was because grand mere R told me it's about 1 cup. The 1 cup might work if people who like it salty were eating it. But for health-conscious people with hypertension, I had better cut down the salt!
Next, the water I added (100 ml is approximately 1/3 cup of water) results to too much soup. You can't expect the water to evaporate that much even if you simmer it long!
Ma mere says I shouldn't add water at all (that is, according to grand mere G), while grand mere R says I should add a little water. But how little is little???
I wasn't able to taste the cheese, which means that the "optional ingredient" I read online does little to the flavor. But maybe if I did it at 1/4 : 1/4 it would have worked.
The color isn't quite right at 1/4 : 1/4, and it is always results to too much soup.
If they want it even more bland, I'll go for 1/8 : 1/8. That way, there'd be less soup.
I woke up pretty early this morning so that I'd be able to cook adobo for breakfast before anyone had a chance to petition their requests.
Date Performed: Dec. 4, 2009
Ingredients:
1 whole chicken, small
5 small cloves of garlic
1 cup soy sauce
1 cup white vinegar
100 ml water
1 bay leaf
pepper
25 g quickmelt cheese (about 1/16 of a slice)
Preparation:
Put all ingredients except the cheese in a pot and set to a boil under medium fire. When it boils, set to low fire and let it simmer for about 85 -90 minutes. Around 45 minutes, place the cheese to melt. Stir occasionally.
Post-lab:
I wanted to try doing this because it's the most criticized dish ever in the history of our family and our extended families.
The obvious mistake was too much soy sauce. I realized it was salty when I added the cheese.
Like they always say, too much saltiness is harder to repair than bland taste.
In the cookbook, it says 1/2 :1/2. Ma mere wrote 1/4 : 1/4 beside it, and according to her, it means that the written note on the side is the correct one.
But the reason why I did it 1 : 1 was because grand mere R told me it's about 1 cup. The 1 cup might work if people who like it salty were eating it. But for health-conscious people with hypertension, I had better cut down the salt!
Next, the water I added (100 ml is approximately 1/3 cup of water) results to too much soup. You can't expect the water to evaporate that much even if you simmer it long!
Ma mere says I shouldn't add water at all (that is, according to grand mere G), while grand mere R says I should add a little water. But how little is little???
I wasn't able to taste the cheese, which means that the "optional ingredient" I read online does little to the flavor. But maybe if I did it at 1/4 : 1/4 it would have worked.
The color isn't quite right at 1/4 : 1/4, and it is always results to too much soup.
If they want it even more bland, I'll go for 1/8 : 1/8. That way, there'd be less soup.
Thursday, December 3, 2009
Experiment 12: Si-bot!!
Prelab:
I planned to cook adobo for supper, but ma mere requested that I cook the si-bot chicken at the last moment. It is my 2nd hatest dish, and I didn't really wanna cook it. But si-bot has been traditionally cooked for the ill in grand pere's house. Seeing ma mere with a reduced immune system somehow made me overcome my bias and dislike over the dish.
Okay! At a glance it seems to be a very easy dish, but then the taste is kind'a tricky. Do you expect that I'll be able to get it the first time around?! Well?? If I did get it right the first time around, that must be one good guess of proportion!
Date Performed: Dec. 3, 2009
Ingredients:
1 whole small chicken
1 small onion, chopped
1 small slice of ginger, strips
1 si-bot sachet (*a collection of dried herbs often found in korean or chinese cooking, 30 g)
4 cups water
3 tbsps fish sauce (a.k.a patis)
2 tsps soy sauce
Preparation:
Sautee onion and ginger. Add the chicken pieces, cover and let it turn to light brown (approx. 5 minutes). Add fish sauce and let it simmer for about 7 minutes. Pour 4 cups water, add soy sauce, and then add si-bot. Stir a little. Cover and let it boil under medium heat. When it boils, lower the flame and let it simmer.
Counting from the time when the pot was covered to let the soup boil until it simmers, cook it for at least 45 minutes.
Post-lab:
The recommended time of cooking this dish is 1 hour, but because mes parents are famished (oh it's still early, 6:15 pm then) and wanted to have supper, I had to cut the time.
Too much soy sauce overruns the traditional si-bot taste. Maybe I'll add 1 tsp next time. Others still don't use soy sauce and simply add a pinch of salt. I should've asked grand mere R. After all, the soy is usually added for the color. Otherwise, it'd look plain without it.
Hmm... I recall that we usually add mushrooms in this dish... those that are shaped like ears, but since we didn't have mushrooms, I didn't bother.
So far, the soup tastes good for mon pere et ma mere.
As for me, I guess my dislike lessened because the bitter medicinal taste was slightly overrun by the soy sauce. But then again, if it's less bitter, it also follows that its effectiveness is also reduced.
I planned to cook adobo for supper, but ma mere requested that I cook the si-bot chicken at the last moment. It is my 2nd hatest dish, and I didn't really wanna cook it. But si-bot has been traditionally cooked for the ill in grand pere's house. Seeing ma mere with a reduced immune system somehow made me overcome my bias and dislike over the dish.
Okay! At a glance it seems to be a very easy dish, but then the taste is kind'a tricky. Do you expect that I'll be able to get it the first time around?! Well?? If I did get it right the first time around, that must be one good guess of proportion!
Date Performed: Dec. 3, 2009
Ingredients:
1 whole small chicken
1 small onion, chopped
1 small slice of ginger, strips
1 si-bot sachet (*a collection of dried herbs often found in korean or chinese cooking, 30 g)
4 cups water
3 tbsps fish sauce (a.k.a patis)
2 tsps soy sauce
Preparation:
Sautee onion and ginger. Add the chicken pieces, cover and let it turn to light brown (approx. 5 minutes). Add fish sauce and let it simmer for about 7 minutes. Pour 4 cups water, add soy sauce, and then add si-bot. Stir a little. Cover and let it boil under medium heat. When it boils, lower the flame and let it simmer.
Counting from the time when the pot was covered to let the soup boil until it simmers, cook it for at least 45 minutes.
Post-lab:
The recommended time of cooking this dish is 1 hour, but because mes parents are famished (oh it's still early, 6:15 pm then) and wanted to have supper, I had to cut the time.
Too much soy sauce overruns the traditional si-bot taste. Maybe I'll add 1 tsp next time. Others still don't use soy sauce and simply add a pinch of salt. I should've asked grand mere R. After all, the soy is usually added for the color. Otherwise, it'd look plain without it.
Hmm... I recall that we usually add mushrooms in this dish... those that are shaped like ears, but since we didn't have mushrooms, I didn't bother.
So far, the soup tastes good for mon pere et ma mere.
As for me, I guess my dislike lessened because the bitter medicinal taste was slightly overrun by the soy sauce. But then again, if it's less bitter, it also follows that its effectiveness is also reduced.
Wednesday, December 2, 2009
Experiment 11: Chicken Stew
Prelab:
I had no idea as to how to properly cut the chicken. Luckily, grand mere R's household helper was on an errand and I saw her in the kitchen. Today, I learned some pointers on cutting chicken.
Well, I wanted to try cooking adobo, but my sick ma mere wanted some soup for lunch. So, I thought I should try doing tinola. However, I am limited to whatever's inside the fridge and I didn't have the normal ingredients (papaya, sayote, or malunggay leaves). Proceeding to cook as though it were still the basic tinola I've known, I have drastically twisted the recipe.
Date Performed: Dec. 2, 2009
Ingredients:
1 whole chicken breast
6 small cloves of garlic, chopped
1 slice of ginger (amounts as much as the garlic)
1 small red onion, chopped
4 tbsps fish sauce (a.k.a. patis)
2 tsps sesame oil
4 cups of water
1 small potato, diced
2 small pieces of kamias
1 small bundle of jute (a.k.a. saluyot) leaves
1 small bundle of chinese cabbage (a.k.a. pechay) leaves
Preparation:
Sautee garlic, and then sautee some ginger and onion. Add the chicken pieces, cover, and then wait for these to turn light brown (approx. 5 minutes). Add 2 tbsps of fish sauce and let it simmer for about 5 minutes. Pour 4 cups of water, add potato, cover, and then bring to a boil. When it boils, reduce the flame to low heat. Add 2 tbsps of fish sauce (if the taste is too bland). Then add the leaves and some kamias. When it simmers, add 2 tsps of sesame oil and let it simmer for 2-3 minutes. Serve hot.
Post-lab:
Mon pere says that the I cooked it perfectly. It was tasty.
Grand mere R told me that tinolang manok is traditionally cooked without garlic, is usually cooked with only onion and ginger, and for others still, sauteed with ginger only.
I had no idea as to how to properly cut the chicken. Luckily, grand mere R's household helper was on an errand and I saw her in the kitchen. Today, I learned some pointers on cutting chicken.
Well, I wanted to try cooking adobo, but my sick ma mere wanted some soup for lunch. So, I thought I should try doing tinola. However, I am limited to whatever's inside the fridge and I didn't have the normal ingredients (papaya, sayote, or malunggay leaves). Proceeding to cook as though it were still the basic tinola I've known, I have drastically twisted the recipe.
Date Performed: Dec. 2, 2009
Ingredients:
1 whole chicken breast
6 small cloves of garlic, chopped
1 slice of ginger (amounts as much as the garlic)
1 small red onion, chopped
4 tbsps fish sauce (a.k.a. patis)
2 tsps sesame oil
4 cups of water
1 small potato, diced
2 small pieces of kamias
1 small bundle of jute (a.k.a. saluyot) leaves
1 small bundle of chinese cabbage (a.k.a. pechay) leaves
Preparation:
Sautee garlic, and then sautee some ginger and onion. Add the chicken pieces, cover, and then wait for these to turn light brown (approx. 5 minutes). Add 2 tbsps of fish sauce and let it simmer for about 5 minutes. Pour 4 cups of water, add potato, cover, and then bring to a boil. When it boils, reduce the flame to low heat. Add 2 tbsps of fish sauce (if the taste is too bland). Then add the leaves and some kamias. When it simmers, add 2 tsps of sesame oil and let it simmer for 2-3 minutes. Serve hot.
Post-lab:
Mon pere says that the I cooked it perfectly. It was tasty.
Grand mere R told me that tinolang manok is traditionally cooked without garlic, is usually cooked with only onion and ginger, and for others still, sauteed with ginger only.
Break #2: Stovetop
Yesterday was a chore galore day, so I didn't bother cooking. I did the usual stuff: defrosting the fridge, doing the laundry, hanging the laundry, and the dishes of course.
And the only task left for today is cleaning the stovetop burners.
Now, there are 4 bronze burners on top of the metal surrounding it (a.k.a. support bases). The sizes are: very small, small, medium, and large. Now, the burners have never been scrubbed hard since that oven was bought last September. You can only imagine the stains and the dark spots that no one seriously bothered to remove. When I found out this morning that the burners and support bases are both detachable, I stopped hesitating and just did it.
Hmm... how come didn't I know?? Because ma mere never bothered to lend me the oven's manual (so that I won't try baking anything without supervision).
Ok, since I know that the cleanser is ineffective, I tried the usual method of removing stains.
4 - I felt like doing it. (If I didn't, I wouldn't do it, of course!)
1 - I soaked the burners and the support bases' surfaces in pure zonrox, that is, by using an old toothbrush to wet the surfaces.
2 - I did scrub them hard! I did it with a 1st scrubbing and a 2nd scrubbing for all the parts with a thick green scrubbing pad (instead of a metal scrubber that roughly grazes surfaces).
3 - And since it's quite tiring, maybe it'll be once a month.
It was gratifying to see the bronze burners approach the look of a newly bought oven range.
Date Performed: Dec. 2, 2009
Next time, guess I'll scrub the heavy pots and pans again... when I feel like it. It'll probably be soon, 'coz I won't let today's cleaning of the stove be put to waste!
Well, if only the pans weren't heavy (stainless steel with copper bottoms sure are heavy), it wouldn't be that hard. At least the stains come off far easier than with pots and pans that are lighter (aluminum). But then again, what's life without challenge? Besides, cleaning the pots and pans has some benefits. You get clean utensils and a free workout on your arms.
And the only task left for today is cleaning the stovetop burners.
Now, there are 4 bronze burners on top of the metal surrounding it (a.k.a. support bases). The sizes are: very small, small, medium, and large. Now, the burners have never been scrubbed hard since that oven was bought last September. You can only imagine the stains and the dark spots that no one seriously bothered to remove. When I found out this morning that the burners and support bases are both detachable, I stopped hesitating and just did it.
Hmm... how come didn't I know?? Because ma mere never bothered to lend me the oven's manual (so that I won't try baking anything without supervision).
Ok, since I know that the cleanser is ineffective, I tried the usual method of removing stains.
4 - I felt like doing it. (If I didn't, I wouldn't do it, of course!)
1 - I soaked the burners and the support bases' surfaces in pure zonrox, that is, by using an old toothbrush to wet the surfaces.
2 - I did scrub them hard! I did it with a 1st scrubbing and a 2nd scrubbing for all the parts with a thick green scrubbing pad (instead of a metal scrubber that roughly grazes surfaces).
3 - And since it's quite tiring, maybe it'll be once a month.
It was gratifying to see the bronze burners approach the look of a newly bought oven range.
Date Performed: Dec. 2, 2009
Next time, guess I'll scrub the heavy pots and pans again... when I feel like it. It'll probably be soon, 'coz I won't let today's cleaning of the stove be put to waste!
Well, if only the pans weren't heavy (stainless steel with copper bottoms sure are heavy), it wouldn't be that hard. At least the stains come off far easier than with pots and pans that are lighter (aluminum). But then again, what's life without challenge? Besides, cleaning the pots and pans has some benefits. You get clean utensils and a free workout on your arms.
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