Back in July, SM launched the Master Chefs program. SM Master Chefs centers on a series of Cooking Marathons in SM Hypermarkets all over the country featuring renowned Filipino chefs and partner-brands. Since July, the Master Chefs have been touring Hypermarkets all over the country to share their expertise. Last Tuesday, it was SM Clark’s turn to host the bubbly and charismatic Master Chef Bruce Lim, owner and executive chef at Chef’s Table and Hyphy’s.
Chef Bruce Lim whipped up Corn and Crab Soup and Asian Stir-fried Pasta, both made easier and yummier using Lee Kum Kee products.
This salmon belly teriyaki recipe a fluke, an accident that happened during the Christmas break in Baguio. I bought some salmon belly strips which were on buy-1-take-1 sale at the supermarket. I planned on cooking sinigang, but my niece said she wanted it cooked with teriyaki sauce. Her mom (my sis) goes “okay then, salmon belly teriyaki.” So I assumed they knew how to cook it.
Come cooking time… hindi pa pala sila nakaluto ‘nun! *facepalm*
So my niece and I winged it, but it was a success, according to the family (or do they just love us? hehe)
I cooked it again last Sunday for my Mama’s pre-birthday dinner.
Last Saturday I attended a cooking demo by Chef Golda Liamzon of the Doña Elena Cuisinera Club. The cooking demo featured three recipes perfect for the Halloween: Pumpkin, Tomato and Carrot Soup; Sausage and Sausage Pasta; and the Pinoy favorite Okoy.
The Living Well loft at The Podium was packed with Cuisinera Club members as they eagerly watched and waited for the taste-test part.
Because my daughters, V most vocally, have been lamenting that I don’t cook anymore (guilty!), I obliged last night and cooked dinner: Squash and Sausage Pasta.
I decided to rename it so because pumpkin is a misnomer, as Prof. Luchie Callanta said in her brief nutritional talk before the cooking demo. Pumpkin is what they have in the US and other foreign countries; squash is what we have here. Both are similar, belonging to the same family of plants, but not quite the same.
Nutrition Trivia (c/o Prof. Luchie): We know that yellow-colored veggies are rich in Vitamin A or beta-carotene. But do we know how rich in Vitamin A carrots and squash are compared to other veggies? Their color do not change no matter how much they are cooked, meaning they contain a very high concentration of Vitamin A. So no amount of cooking degrades the nutrient, unlike in green veggies which, when overcooked, turn pale or dark green. More reasons to love your yellow veggies, hoozah!
Nutritional Facts for this dish:
But! Before you panic with the very high fat content, remember there are two kinds of fat: the good and the bad. Because the recipe uses olive oil, it has 67% less bad fat or saturated fat. So, all’s good; moderation is the key.
2 tbsp Doña Elena Pure Olive Oil
1 pc white onion, chopped
400 grams sausage, sliced (Italian/Hungarian; I used Garlic Italian)
4 cloves garlic, minced
500 grams squash, diced (keep skin on if your squash is young*)
1 cup chicken stock (I used plain water)
1/2 cup heavy cream or 1 cup all-purpose cream
1/4 tsp nutmeg
1 tsp dried parsley (I used fresh basil leaves, 8 pieces torn and thrown into sauce at the last minute)
Here’s a quick, simple idea to cook for lunch this weekend – homemade bangus sisig.
Since 1999, my family has excluded beef from our diet due to husband’s religious beliefs.
Recently, influenced by articles I have been reading at the Philippine Online Chronicles’ Health and Wellness channel, I’ve been trying to eat more healthily. The spillover effect cascades down to my family, whether they like it or not. teeeheee. 😛
I’m buying more fish and lean chicken now than the usual pork and chicken legs we always used to love. Though Nate is allergic to fish, I discovered that he does not react as badly anymore to white chicken meat.
Anyway… back to the topic.
One day last week, I found my freezer with nothing but bangus fillets and cream dory. And the kids were getting tired of fried fish, baked fish, fried fish, baked fish.
Then… *ting!* the light bulb went: bangus sisig! I’ve never done it, but I’m sure it’s a lot like pork sisig. Google search to the rescue.
Unwrap the meat and drain off the liquid. Reserve liquid for basting and glaze. Rinse the meat to get rid of excess salt. (This step is crucial, if you don’t want a very salty roast.)
Pre-heat oven to 160 deg C. Place meat in a roasting pan (ideally, but since I don’t have one, I used an aluminum pan) and roast in oven for 1 hour per kilo, or until internal temperature reaches 140 deg C.
Turn meat and baste with drippings and liquid from cure every 15 minutes or so. Final 10 minutes of cooking should be on the top side to get a nice, caramelized brown surface.
If you don’t have a meat thermometer (like me), a good way to check for doneness is to pierce the thickest part of the meat. If the liquid runs clear (not bloody), your meat is done. Avoid overcooking as this will make the meat dry, tasteless and tough. (Hmmm… Does that sound like somebody you know? hehe)
I got lucky, though, because even without a thermometer, I did my roast just right – juicy, tender and lightly pink!
Let meat stand for a few minutes outside the oven before slicing.
To make glaze, combine liquid from cure and pan juices. Heat over low fire and bring to a boil. To thicken, sprinkle flour while stirring continuously. Alternately, add cornstarch flurry to pan juices.