Tag: recipes

Michelle and I have been planning to cook a pack of tortellini we bought at Santi’s a few weeks back. Tonight, we finally cooked it and topped it with ragu based on Mario Batali’s recipe.

1 pack tortellini
5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
¼ kilo pork, ground
¼ kilo beef, ground
1 can pureed tomato
1 can peeled tomato
1 cup red wine
1 cup milk
salt and ground black pepper
cheese, for grating

In pot, boil water. Once boiling, add tortellini and let cook for 10 minutes or so. Drain and put in a plate.

In a pan, heat the olive oil and butter over medium heat. Add the carrots, onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the beef and pork over high heat, stirring to keep the meat from sticking together until browned. Add the tomato, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

Pour sauce over tortellini and top with grated cheese.

Michelle wanted me to try this viand which used to be available at Something Fishy.

Kani sticks
Bacon
Oyster Sauce

Cut kani sticks to around 4-6 inches long. Wrap with bacon. If you’re having a hard time with the bacon unraveling, pin with barbecue sticks or toothpicks. Fry untill golden brown. Coat with a bit of oyster sauce and serve.

I promised Michelle to cook something I know, so here it is finally. Based on the recipe from the QIFTSG book.

Couscous
Chicken broth cube
Thyme

Asparagus
Olive Oil
Vinegar
Sugar

Scallops
Salt
Ground Pepper
Olive Oil
Butter
Chopped Parsley
Lemon

In pot, boil 2 cups of water. Add chicken cube (and thyme if dry). Let it boil. Add couscous (and thyme if fresh). Remove from heat, cover lid, and let stand for 5 minutes. Fluff with fork.

In pan, heat some olive oil. Add asparagus tips. Remove asparagus while still tender. Add balsamic vinegar and sugar to the pan. Thicken slightly. Put back asparagus.

If you’re using frozen scallops, defrost well. Dry thoroughly with tissue paper. Season with salt and pepper. In pan, heat some olive oil. Add butter. Sear the scallops around 3-5  minutes per side till brown crust appears. Transfer the scallops to plate. Add more butter, lemon juice, and chopped parsley. Swirl a bit and pour onto scallops.

Siomai is Chinese dumpling. I suppose there is a strict definition of it somewhere but here it’s usually a dumping with a filling of pork, beef, or shrimp. Michelle’s recipe involves mixing pork and shrimp but you can easily play around with your own combination.

1 kilo ground pork
1 kilo chopped shrimp
1 cup oat meal (binder and extender)
1 cup minced onions
1 teaspoon salt
1 teaspoon ground pepper
olive oil
siomai wrappers
soy sauce
calamondon (kalamansi)
chili paste

Thoroughly mix pork, shrimps, oat meal, onion, salt, pepper, and olive oil into a bowl.
Put one tablespoon of mix into a siomai wrapper, close, and seal.
Boil water in a steamer.
When it’s steaming, brush the steamer with olive oil and put the siomai in.
Steam for 15-20 minutes.
Serve with dip made of soy sauce, kalamansi, and chili paste.

After sinigang, Michelle now has taught me how to cook tinola. I’m gonna be a cook! Haha. Below is the recipe.

6 pieces chicken wings (pakpak)
1 cup sliced chayote (sayote)
¼ cup ginger (luya)
¼ cup onion (sibuyas)
¼ cup minced garlic (bawang)
1 bunch chili leaves (dahon ng sili)

Boil chicken wings in pot until tender
Remove chicken wings and add chayote
Mince ginger, onion, and garlic.
Sautee ginger, onion, and garlic in pan.
Add chicken wings into pan and sear slightly
Pour everything into pot
Add chili leaves
Serve hot with fish sauce