Archive for the ‘dinner’ Category

>Lavender`s Birthday and Sasami Cheese Katsu (Chicken Cutlets)

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Our friend from India, Lavender, celebrated her birthday last Tuesday, August 18, but since we meet every Wednesday for Bible study, we decided to have dinner together at our apartment. She promised us the goodness of her Indian curry. I asked Rebecca over at
Chow and Chatter for some tips on what`s best to pair the curry with because her mother-in-law is visiting from India. She had an interesting suggestion but I promised to try it some other time as I didn`t have time to prepare it. So instead, I went the Japanese way (or Indian way) and made some katsu (like tonkatsu) to go with Lav`s egg curry. The recipe for egg curry would have to be posted later as soon as Lav takes a short break from her protein and cloning experiments.



This type of katsu is what I always order for lunch at the university cafeteria. Sasami Cheese Katsu or Chicken Fillet Cutlets. As in my post for Cheese Tonkatsu or Pork Cutlets, the procedure is the same. The only difference is, I used Chicken Fillet. Served with shredded fresh cabbage, and good company, again, more rice!


Oh and Lav`s cake was my very first attempt at making a birthday cake! It was a blueberry jam cake with Fresh Cream with blueberry yoghurt frosting. More birthdays to come Lav! Mangantayon!

>Pizza and Pasta Saturday

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Rad went to Nagoya today for the Cosplay World Summit, not as a participant of course, but just to capture some cosplay portraits. My status on Facebook is that I am in a cooking frenzy. Frenzy meaning, I want to cook and cook and cook but I want em recipes to be very easy and fast tehehehe… So our dinner is, Pizza and Spaghetti! That`s how far my creative mind came up with.


I cheated on the pizza. I bought a frozen tomato-margarita cheese pizza yesterday and I just added 1 yellow and 1 green bell pepper, bacon, pineapples, more cheese and pepper.



The spaghetti is even easier. I didn`t want to make our usual katsuoboshi and spinach so I put it in with the spaghetti. Later on I found out that this is a very common simple spaghetti recipe. Well what do you know? tehehehe I can come up with a valid dish even without looking at the internet!

Spinach and Garlic Spaghetti

Ingredients:
  • 2-3 tablespoons Olive Oil
  • garlic, minced
  • pepper
  • parsley
  • spinach
  • spaghetti noodles

Directions:
Cook the noodles as directed in the package. Saute garlic in olive oil until fragrant smell but not burned or overbrowned. Sprinkle pepper and parsley. Put in spaghetti and spinach and mixed until the noodles are fully coated and the spinach is cooked. Add more parsley and/or pepper to taste.


Rad said he didn`t want spaghetti tonight but he wolfed everything anyway. Mangantayon!

>Peppered Pork and Gingered Red Pepper

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Tomorrow is Marine Day or Ocean Day or Umi no Hi (海の日), a National Holiday. Although we do not necessarily abide by national holidays at the lab, I have decided not to take advantage of the holiday and that this be the last entry for this week and to seriously continue on the paper that I am supposed to be writing. Oh how I wish blogging could earn me that degree!

This was our dinner tonight. I am always on the lookout for easy to make recipes and this one I found from The Australian Women`s Weekly’s Cooking for Two recipe book.


Peppered Pork Ingredients:

  • 2 teaspoons drained green peppercorns, crushed
  • 1 teaspoon sugar
  • 2 pork butterfly steaks
  • 1 tablespoon oil

Directions:

Combine peppercorns and sugar in bowl, rub over oth sides of steaks, cover and refrigerate for 30 minutes. Heat oil in pan, add pork, cook until browned and tender. This recipe can be prepared a day ahead.

The pork called for a side dish of gingered red pepper.

Gingered Red Pepper Ingredients:

  • 20g butter
  • 1/2 teaspoon grated fresh ginger
  • 1 large red pepper, thinly sliced
  • 2 teaspoons honey

Directions:

Heat butter in pan, add ginger and pepper, cook, stirring, until pepper is just soft; stir in honey. This recipe must be made before serving.

Since I don’t have whole green peppercorns, I used the common ground pepper and two porkchops. For the gingered pepper, I made about 1 tablespoon of grated ginger and I used all of it anyway.

The whole meal also called for a recipe for Chinese cabbage but since I don’t have that in my supply, I steamed some spinach again but served it without the bonito shavings.

First, I tasted the porkchops, and I told Rad that they’re a bit bland. But he was ahead of me because he ate both the pork and the red pepper simultaneously. And it really was good! The combination of the sweet and ginger-spicy red pepper plus the peppered pork was so delicious and the steamed spinach was a the perfect neutralizer. It was so good, dinner was a flash. Or we really were that hungry. Mangantayon!

>Paksiw na Tilapia

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For the past two months, we have been regularly buying Philippine foods from Asia Yaosho via the internet. Sometimes the local supermarket have fresh tilapia but at a 900 Yen (~450PhP) price, I would rather wait till I get home to the Philippines. Fortunately, Yaosho has frozen tilapia imported, not from the Philippines, but from Taiwan. But tilapia is tilapia. We also bought milkfish and had last week but in our hunger, we weren’t able to take any photos.

“Paksiw” is a Filipino culinary term for something cooked in vinegar. In Ilocos, we sometimes call it “Liningta” which means “boiled”. This recipe is so common with so many varieties already but I always do mine using what my parents have thought us. It was only recently that I “perfected” it. I think. When I say “perfected”, it means that it is already worthy of praise from my father who cooks this so perfectly. It would have been better if I used Ilocano Vinegar (the black one) and lined my pot with banana leaves.

Ingredients:

  • 1 Tilapia/Bangus
  • 1 clove garlic
  • ginger
  • salt (about 1 tsp)
  • black pepper
  • 2 laurel leaves
  • 50 mL vinegar
  • water (about half or so of the amount of vinegar used)
  • Optional:
  • chili peppers
  • eggplants


Directions:

This is as idiot-proof as it can get. Just mix all the ingredients together, cover the pot and bring to a boil then simmer at low fire till about half or more of the liquid disappears. Do not stir. You can put in the veggies when it is almost done to preserve their color. I used about 2-inch ginger. My mother said, the more garlic and ginger you put the better it will be.

So what did I do wrong in my past attempts? I was so impatient on getting it done that I always put the stove on high. Teheheheh. I guess “liningta” requires some “anus” (patience). So, mangantayon!