23 April 2011
Sister and I was able to buy salmon heads for only p160 per kilo, and we wanted to cook immediately, but it ended up sitting in the freezer until today. I cut two whole heads in half, and with three of us eating it, sis and I decided to eat half each, and let mom eat two halves, because she just loves fish sinigang, and it's rare for the family to eat salmon. Mom ate one half that dinner, the other half she ate the next day. This was also the first time I used mustasa for the greens, which I liked - the bitterness of the leaves and the tang of the broth was a good combination. The family always use kangkong or camote tops whenever we cook fish sinigang, and knowing mustasa tastes great in fish sinigang, I guess I will be using it more often now.
24 April 2011
It's Easter Sunday and sister was just itching to cook pork! :) This was a very simple and basic grilled meat - seasoned with salt, pepper, and a bit of ground oregano. Sister cooked quite a lot for lunch that time, so we decided to eat the left over for dinner, too.
25 April 2011
The woman who delivers meat and sausages every weekends delivered a bowl of pork blood as per mom's request. She also delivered some pork, and since we didn't want the blood to sit in the fridge for that long, we decided to cook it right away. I was supposed to be the one cooking this, but sister insisted she wanted to try and cook it, so I let her. The pork cuts were quite big (almost kinda looked like adobo cuts... well smaller than that, but it was big for Dinuguan), so the meat was a bit tough, but she got the flavors correct. I personally wanted my Dinuguan saucy, mom wanted it quite dry and oily, and I think my sister did a good job of making this dish in between.
She plated this dish - well, Dinuguan is probably one of the least appealing Filipino dishes - so I apologize if I didn't photograph this quite well... my girls (mom and sis) were quite hungry already and I didn't want to hold their eating up by trying to come up with a good shot. By the way, the chili on the foreground was something from my little veggie garden. Hooray for another harvest!
26 April 2011
Mom went to SSS East Avenue, and when she came home, she handed me a bag of pineapple pie from Merced Bakeshop, which she bought from the canteen. It is my favorite pastry (ever), and it's so good to eat it again!
117. Fish Sarciado
117. Fish Sarciado
27 April 2011
The night before, I fried this kind of fish and cooked paksiw na galunggong for dinner. However, we still had some left over from lunch, so we ate the left over and the paksiw, leaving the fried fish untouched. Well, like I said, we wanted to just go with simple dishes (so we could save on food budget), so I just turned the fried fish into sarciado for lunch today.
28 April 2011
One of the difficulties in trying to save up on foods was that I didn't have enough choices which foods to photograph. Eating left overs and opening canned goods didn't look appealing, so I just took a picture of my snack.
I initially bought a pack of these crackers for my Mango Refrigerated Cake (I don't use Graham Crackers, by the way), but I always forgot to buy condensed milk so we would just eat all the mangoes, and up until now, I still haven't done my cake. I got a little hungry, and I wasn't able to resist the temptation of eating the crackers.
29 April 2011
Our rice was nearly spent (the delivery people still haven't delivered the rice, ugh), so for lunch sister and I just went for spaghetti. I used the garlicky longganisa and chicken frankfurters for this dish, which I seasoned with little salt, ground pepper and Italian seasoning. The longganisa rendered a lot of fat, and I didn't want us to put it in our body, so I discarded it and added olive oil to add a little flavor, too. Somehow I followed the Pasta Kai-Vigan served to us from Felicity Patisserie, so no cream nor milk in here, though I used edam cheese spread, which I melted in the dish. My sister loved it, which I am thankful.
Brother will be back this Monday, so I will be sharing the kitchen with him... but it feels great being in the kitchen again, though we surely need to make trips to the market often, as it was difficult to cook meals based on the foods in our fridge and pantry.