This is more than a lasagna post. Read on
This is more than a lasagna post. Read on
My first time using gram masala.
Check out my other blog where I posted an awesome adobo recipe.
This isn’t the first time I’ve made sinamak or spiced vinegar. I’ve made it before for the purpose of having it with Filipino dishes and just as a staple condiment. This time, I’m making it for a dish that has already become a weekend habit. Our favorite, kinilaw.
For this bottle, I added all the usual spices – garlic, shallots, ginger, pepper, and chillies. The only thing I did different was that I added the zest of one lemon. I am hoping that echoing all the ingredients in the dish will intensify the flavors even more. I’m going to let the flavors marinate for about two weeks before I use it and am hoping that there will be a noticeable difference with our usual weekend meal.
Since we have been using vinegar so much in our diet, I did some research and tried to see what it’s health benefits are. The results were quite interesting.
I am now savoring the last few hours of my weekend. I am extremely exhausted as the weekend was spent moving, cleaning, sorting and organizing all my things into my new address. Considering how small my previous apartment was, I was surprised to see how much I had accumulated in a year. I realized that I might be time to down size.
It’s going to be a long and busy week ahead and inasmuch as I would like to babble on, I should really be getting some shut eye soon. Tata, for now folks!
The end of my summer vacation is truly bittersweet. I feel like I could use more time before the new school year starts, but at the same time, am very eager for a new year to begin. My mind is brimming with new, collaborative ideas which will hopefully fall into place. If only this gloomy Manila weather would take a turn for the better, as the rains have been making me feel very unproductive.
The only thing I was really up to this Sunday was some easy cooking. So with my new roasting pan and large bag of watercress acquired from the weekend market, I set out to make our usual dinner -roasted chicken. I love making this dish because it gives maximum satisfaction for very minimal effort. We like. We also like to change things up a bit so I decided to experiment with my new pan and poured a bottle of San Miguel Pale Pilsen onto it, hoping that it would give my chicken a malty flavor. This idea was inspired by the beer can chicken which would not be possible with my new roasting pan, so I improvised.
This roasted chicken was amazing, but tasted nothing like beer. I’m going to have to do the beer can chicken the proper way. But what was pleasantly surprising was how much faster my chicken cooked with this pan. Having the chicken’s cavity propped on a metal cone allowed the heat to be equally distributed in a shorter amount of time. This worked out very well especially since we were hungry. So rather than cooking my medium sized chicken for 1 hour and 35 minutes on a 350 degree oven, it was done in 1 hour and 15 minutes.
What also made tonight’s dinner a hit was the watercress salad. I purchased a large bundle from teh weekend market for P100 and was excited to recreate a salad that we had at the Last Chukker. All I needed was a berry flavored vinaigrette. I was planning to make my own out of some blueberry jam in the fridge when I remembered that Mike had brought this baby home from Canada.
So although my chicken did not taste like beer, tonight’s Sunday dinner was absolutely divine. I kind of wish we didn’t devour it as quickly as we did.
I hope it’s been a good and restful weekend for everyone! Please wish me luck as I take on another school year.
My love affair with tofu started with my first attempt at making vegetarian adobo.
Since tofu is very bland, I knew that your usual adobo marinade wouldn’t do. So, to add more flavor to the dish, I baked it with lots of garlic, some rosemary and garlic spears, freshly picked from our friend’s garden. This dish turned out to be a huge hit, even with my tofu-hating boyfriend. The tofu was so flavorful and actually had a meatiness to it. None of the carnivores at the table seemed to miss the presence of meat.
I’ve also found that the success of this dish is highly dependent on the quality of tofu that you get. Firm tofu works best with this recipe since it bakes nicely and easily gets that crunchy texture. Last night, some friends and I tried re-creating this dish with some tofu that I found at the weekend market. The tofu that I bought wasn’t as firm and was more like silken tofu. It didn’t bake as well but was still delicious. We figured that with the softer kind of tofu, sauteing would work better. With that in mind, I tried something new.
I had another pack of the softer tofu that I got from the market so I experimented with a new and easy recipe. On a very hot non-stick pan, I drizzled about 2 tablespoons of oil and sauteed the tofu until it was golden brown on all sides. I, then, sprinkled it with some green Thai curry powder for flavor. I added some broccoli, salt and pepper.
This dish was so good, eating it felt like an indulgence. I am now thinking of other ways to cook tofu.