Kitchen Lab # 06 : from Yummy Magazine May 2010 page 30

Tuna Spring Rolls

I love spring rolls. i virtualy tried it all but i never used canned tuna. i always use fresh fish meats. i saved time doing this dish since canned tuna is already cooked and flaked.

for the exact recipe, pls buy the Yummy Magazine May 2010 issue. ill just share to you my version of it since not all ingredients are staple in our kitchen.

first, i drained canned tuna (i used "flakes in oil"). onion, garlic, tuna, chopped onion leaves and celery. set it aside to let it cool.

wrap it on lumpia wrappers, sealing it using slury. deep fry until brown. drain in paper towels then serve while cripy hot.

for this dish, i added a sliced hotdog (1/4 lengthwise) for more appetizing and appeling to the kids.

the next time ill do this dish, ill use "hot and spicy" tuna or the corned tuna. i wonder how it will taste if i used other flavored tuna like bicol express and adobo.

Have FUN FUN FUN in the kitchen, for a happy cook makes hearty meals :D

ive been a fan of yummy magazine. in fact i have atleast 3 blog post herein. i collected each copy every month. we can now expedience the yummyness of this magazine here in the cyber world. their main website http://www.yummy.ph/ is full of fun, information and of course, yummy recipes. you can also catch them in twitter at http://www.twitter.com/yummyph and in facebook at http://www.facebook.com/yummymagazine. so, what you are waiting for, log in, add them in twitter and facebook, browse in their web page and start cooking.

share to us too about your yummy experience.

Photo herein is captured using
Canon Powershot A580 in
our Home Kitchen
last 14th of May 2010

Kitchen Lab # 05 : from Yummy Magazine May 2010 page 42

AND

Farmhouse Chicken Soup

here's another dish from a glossy magazine. a classic chicken soup but a new one for me. while im reading the recipe, i immediately said to myself "why didn't i think of that!". a great, hearty and creamy good old sopas using potatoes instead of pasta. budget saver and time saver indeed.

for the exact recipe, pls buy the Yummy Magazine May 2010 issue. ill just share to you my version of it since not all ingredients are staple in our kitchen.

first, tenderize chicken pieces (i used chicken breast) by boiling it in water, peppercorns, half of a carrot, celery, salt and onions. skim off scums and oil while boiling. when done, strain and save the stock. shred chicken meat discarding its bones. set both aside.

then, saute garlic, onions and chopped bacon. add celery, cubed potatoes and carrots (new set of carrots; not the one used in broth). sprinkle 1 1/2 Tbsp of flour.

pour stock and bring to boil. lower the heat and simmer until veggies are done. add all purpose cream (heavy cream was used in the magazine) and the shredded chicken. mix well, season w/ salt and pepper to taste.

serve while hot w/ bread, rice or crackers.

for this photo i garnished it w/ chopped leeks and a fried wanton wrapper.

Have FUN FUN FUN in the kitchen, for a happy cook makes hearty meals :D

ive been a fan of yummy magazine. in fact i have atleast 3 blog post herein. i collected each copy every month. we can now expedience the yummyness of this magazine here in the cyber world. their main website http://www.yummy.ph/ is full of fun, information and of course, yummy recipes. you can also catch them in twitter at http://www.twitter.com/yummyph and in facebook at http://www.facebook.com/yummymagazine. so, what you are waiting for, log in, add them in twitter and facebook, browse in their web page and start cooking.

share to us too about your yummy experience.

Photo herein is captured using
Canon Powershot A580 in
our Home Kitchen
last 14th of May 2010

Kitchen Lab # 04 : from Yummy Magazine May 2010 page 41

AND AND

Crunchy Tofu Steak and Mushrooms

looking at the glossy magazine page, this recipe took me. for i as a lover of tofu and mushroom this is worth cooking.

cooking this dish is so simple. even a newbie can cook this one. just be careful in oil splaters during deep frying. to prevent this i used a slotted spoon and carefully place each tofu cubes in hot oil.

for the exact recipe, pls buy the Yummy Magazine May 2010 issue. ill just share to you my version of it since not all ingredients are staple in our kitchen.

first, coat tofu cubes (about half inch in size) w/ flour, egg and breadcrumbs, fry until done. drain in paper towels. set aside.

then, saute garlic, onions and mushrooms until tender. season it with pepper, oyster sauce and soy sauce. thicken sauce w/ mixed water and cornstarch.

assembly, pour half of the mushroom sauce in a serving platter. arrange fried tofu cubes then pour the remaining sauce on top of the tofu. garnish w/ sliced leeks. serve.

Have FUN FUN FUN in the kitchen, for a happy cook makes hearty meals :D

ive been a fan of yummy magazine. in fact i have atleast 4 blog post herein. i collected each copy every month. we can now expedience the yummyness of this magazine here in the cyber world. their main website http://www.yummy.ph/ is full of fun, information and of course, yummy recipes. you can also catch them in twitter at http://www.twitter.com/yummyph and in facebook at http://www.facebook.com/yummymagazine. so, what you are waiting for, log in, add them in twitter and facebook, browse in their web page and start cooking.

share to us too about your yummy experience.

Photo herein is captured using
Canon Powershot A580 in
our Home Kitchen
last 14th of May 2010

Kitchen Lab # 02 : La.Pi.S # 59 : from roots to ends

Tokwa con Togue
Bean Curd and Mung sprouts

I found this dish on Yummy Magazine. on the original recipe, they used Edamame beans and Edamame sprouts. Edamame is a Japanese term for Soybeans. Since Edamame can only be found on specialty shops and stores thus i opted to use mung bean sprouts as an alternative.

this dish is simple, jaz fry tokwa then set it aside, saute onion, garlic and mung bean sprouts. season w/ soy sauce, oyster sauce, and ground black pepper, simmer until tender, add a slury (corn starch dissolved in water) if the sauce is thin or runny. pour this on top of the tokwa and serve.

sorry, i forgot on what edition where i found this. and i cant even find the scanned photo of the original dish and its recipe thus i cant share it now.

Photo herein is captured using
Canon Powershot A460
at our home
01st of October 2007

Have a great day ka-Lasang-Pinoy :D

Taste My Cooking # 01 : Orange Chicken

Grilled Chicken:

1 Chicken Breast Fillet (skin & bone off)
1 Maggi Savor Liquid Seasoning – to taste
1 tsp Maggi Magic Sarap
Black pepper, ground – to taste
Orange Zest

Marinade chicken in the remaining ingredients for at least 30 min.
Drain marinade mix for the sauce.
Grill or fry until done.
Set aside.

Orange Sauce:

Juice from 1 Orange
1 Tbsp Cornstarch
Sugar – to taste
Water
1 tsp Maggi Magic Sarap
Marinade mix

Mix all in a saucepan.
Fire up the stove to low fire. Simmer until slightly thick.
Mix in the chicken. Simmer once again until desired thickness.

Assembly:

Arrange the chicken and pour the sauce on top. Garnish with sliced orange


submitted to yummy magazine as entry to a promo from Maggi Magic Sarap
original posting date was oct. 7 but re-dated for food friday entry

Kitchen Lab # 01 : Yummified Media Notche

Jan 1, 2008

Being the one who is pointed out to be the head cook for the media notche, as early as December 5, I’ve been scanning & re scanning the pages of my most favorite “yummy” magazine for what I can prepare, cook & serve. With more than 86 recipes per issue with 8 issues at hand reading it again & again is very pleasing but I have to admit its tiring. And this is my first list:

Main dish: Grilled Lamb chops
Yummy Magazine – July ’07 – page 36)
Pasta in creamy Clam Sauce & mushroom trio
(Yummy Magazine – April ’07 – Page 35)
Side dish: Mashed Potato, Coleslaw, Garlic Mushroom (Yummy Magazine – March ’07 – page 32)
Dessert: Mango Pearl Layers
(Yummy Magazine – Aug ’07 – page 86)

The next thing to deal with is that I don’t have a starter meal. Green Salad is the only thing I can thing about. Good thing after we (me & my sister jenn) done the grocery, I stopped by the magazine stand and fortunate to get my two lacking issues of yummy – May & June 07. While reading these two, I now had a solution to my salad as starter.

Starter: Strawberry & Arugula Salad(Yummy Magazine – May ’07 – page 26)

The next problem was how I can make these dishes fit my budget & the availability of some ingredients. The only solution I had in mind is to re-create these meals not only to solve the problem but to make the dishes show my personality, creativity & passion on food. Using the said meal plan as a template I now created the following menu.

Recipes:

Mixed Greens w/ Dried Mangoes in Italian Dressing

Toss Mixed Greens, chopped Dried Mangoes & Gourmet's Italian dressing in a serving platter. Serve Immediately

Pasta w/ Creamy Clam Sauce & Mushroom Trio

Sauté sliced mushroom trio (shiitake, straw & button) in a buttered pan until brown. Pour in a can of clam chowder, a can of cream of mushroom soup, salt & pepper, bring to boil, simmer for 5 min. add grated cheese, dried basil leaves & Italian seasoning, simmer for another 5min or until cheese melts.

Turbo Broiled Pork Chops

Mix ¼ cup canola oil, dried herbs (rosemary, tarragon, thyme, sage & Italian Seasoning), salt, pepper & lemon juice. Boil a slab of uncut pork chops/pork ribs in water w/ 1 pork broth cube for 30 min. drain & let cool. Rub oil mixture into meat and marinade for 30 min. broil the meat for 15 min at 200C for 15 min each side. Let it rest for 5 min before slicing to serving pieces.

• Sidings: Coleslaw (left)
  
• Mix blanched thinly sliced cabbage, grated carrots, mayonnaise, all-purpose cream, salt & pepper to taste.
• Sidings: Mashed Potato (center)
  
• Mash boiled potato in all-purpose cream, salt & pepper to taste.
• Sidings: Garlic Mushroom Trio (right)
  
• Sauté garlic in butter, until lightly brown, add sliced mushroom trio. Stir fry until golden brown.
  

Fruity Pearl Ice box

Whip all-purpose cream & condensed milk. Chill in the fridge. Layer the cream, finely chopped puto seko, cream and sliced fruits(strawberries & peaches) & sago. Do another layer, chill overnight.

All photos are captured using Canon Powershot A460