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.
Yesterday, I suddenly missed home and craved for igado – a comfort food for me. So I decided to whip it up for dinner. I tried to recall mama’s Igado Recipe.
Igado is a classic Ilocano dish that’s a staple during our family gatherings. For me, the best igado recipe is done by my Mama. Hers is always a hit.
The pork, liver and heart, along with potatoes, carrots and red pepper, are sliced painstakingly into long, thin pieces. If it’s a big family gathering, imagine the kind of production that goes into slicing alone! Kilos and kilos of meat – bloody task indeed.
I grew up in a pig-raising family. My forester-agriculturist Lolo Indong had a full ‘apartment complex’ of eight pigpens at the back of his house in the province. Each pen is as big as a good-sized bedroom, hahaha! But Lolo never raised the pigs for commercial consumption (as far as I can remember). I guess it was just a hobby for him.
The highlight of Lolo’s piggy hobby comes during December. The rest of the year, one pig (or two, depending on the number of guests – apos, balikbayan children – coming home for the holidays) is fattened up and prepared for the table. The sad fate of pigs… 🙁
In Baguio, my parents also raised pigs, though on a smaller scale. Just the same, a pig was always fattened up for Christmas. The slaughter is always scheduled in the early morning of the 23rd. Or the 24th? I don’t remember very well now.
But I remember the house would be abuzz with activity – dad sharpening knives, an uncle setting up the area near the pen, a wood-fire burning, a huge pot of water boiling on it… The pigpens were located down a 20-step or so descent from the main house, surrounded by thick bamboo groves. The pigs are agitated, probably feeling the tension in the air.
Once we hear the holiday pig crying, my sisters, cousins and I would gather and watch from above. I’ll spare you the gory details. (Oh well. I know it’s cruel. But how do you think the meats we buy at the market get there? I aspire to be vegetarian… One day. One day…)
The Christmas buffet table, of course, always included the hearty igado… along with Mama’s Christmas Ham… and dinuguan… and dinakdakan… and barbecue… Oh my, what a carnivorous family we are!
Sorry, I got lost in memories. Anyway, here’s the igado recipe done Mama’s way. I hope you enjoy it!
The other day, I found a bit too much of left-over rice in the ref. What to do, what to do? Fried rice, of course! Here is my Chinese fried rice recipe. It’s called Chao Fan.
I have some Chinese chorizos (pork sausages) that I bought a few weeks ago from Binondo. I diced a piece of the chorizo, beat some eggs, and chopped up some garlic, onions and leeks.
Next I heated up some oil in a wok. I sauteed the veggies and chorizo in the hot oil, and stirred in the eggs as I reduced the heat. In came the rice, and a few sprinkles of water for the rice to cook in. A dash of salt and pepper, and some soy sauce. I kept tossing for a few minutes, scraping the wok’s bottom to make sure it doesn’t burn.