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Tuesday, February 21, 2012

I Will Marry You Chicken - Chicken and mushroom in lemon and butter sauce


After my boylet put the ring on it, I thought it would be  unfair to have a pizza all-you-can Saturday.   Because of my laziness (and my fondness for pizza), munching two pan pizzas has been a weekend habit.  Okay…I know it’s unhealthy. 

Last Saturday instead of dialing 911-1111, I brought my version of I will marry you Chicken aka chicken and mushroom in butter and lemon sauce in his apartment.  Why did I call it I will marry you chicken? Nothing…just for the heck of relating it to my engagement.lol.   Anything with mushroom is my boylet’s favorite.  Actually, kare kare is his favorite dish. However, I wanted to cook something simple…hmmm...…okay, I frowned at the idea of cooking ox tail for forty eight years or until it becomes tender!   The TGIF with Atty. Mitch and her gang did not allow me to have the luxury of time to cook intricate dish, but, it made me include voice lessons in my bucket list.  That would make me not just a trying hard cook and a trying hard blogger but also a trying hard singer! Lol. 

Single, In a relationship, it’s complicated…whatever  your status may be, the recipe below is a must-try.    Anyways, I will marry you chicken is not its real name.    It does not promise to release love hormones or something. Lol.

Ingredients:
½ chicken breast, cut into strips
1 can mushroom
Butter
Lemon or calamansi
Garlic, crushed
Fish sauce

Instructions:
1.        Marinate chicken with fish sauce and calamansi/lemon  (I used calamansi) for an hour
2.        In a pan, heat the butter until it melts.
3.       Brown the garlic.
4.       Add the chicken, setting aside the marinade. 
5.       When the chicken becomes brown, pour the marinade and mushroom.
6.       Simmer for 10 minutes
7.       Serve.

My boylet’s verdict:  “Babe, can I change my mind?” lol







Wednesday, February 15, 2012

Hit by the hardest stone

I wanted to make this post literary and verbose but I'm quite excited to share what happened last night.

I said YES!!!  

Wednesday, February 8, 2012

beef caldereta




Two weeks ago, my beef caldereta was rated  “edible”  by  Dan, my boylet.  Although, my feelings got hurt, my palate agreed.  It was sour and the meat was not that tender although I cooked it for forty-eight years. To justify my output,  it was my first time to cook beef caldereta.

Atty. Honey introduced me to this “dai ako matugot” attitude.    So, yesterday, I cooked my new and revised caldereta.  It was my comeback masterpiece .    However, I changed my juror.  It’s not because I found my boylet’s judgment tainted with bias but simply because I cooked it on a Tuesday and he was not around.   I appointed Atty. Jaja to be the juror and photographer.  (For me, taking photos is more difficult than slicing onion.  Of course, cleaning the kitchen is the thorniest part!)  And her verdict…she said it was yummy…after I told her that the dish gave me eyebags! Lol.  If you think Atty. Jaja did not just flatter me, you may want to try the recipe below.  You may alter the measurement depending on your taste.  At any rate,  cooking is not an exact science.

Ingredients
¾ beef (kalitiran)
¼ hotdog or Vienna sausage
2 pcs potatoes
2 pcs carrots
1 cup worcestershire sauce
5 cups water
¼ cup tomato paste
1 cup tomato sauce
2 knorr beef cubes
1 can liver spread
45 g chiz whiz
¼ cup grated cheese
1 green bell pepper
1 red bell pepper
1 small bottle pickle chips
Salt
Ground pepper

Instructions
       1.  Boil beef until tender.  Set aside the broth.
2           2.  In a separate pan, Saute garlic and onion.
3           3. Add the beef, hotdog, liver spread, knorr beef cubes and Worcestershire sauce.
4           4.  Pour the tomato sauce, tomato paste, 5 cups of water and the beef broth.  Simmer for 10 to 15 minutes.
5           5.  Add the carrots and potatoes and cook until half tender. 
6           6.  Add the pickle chips with the syrup, then the bell pepper.
7           7.  Add the grated cheese and chiz whiz.
8           8.  Sprinkle the salt and pepper to taste.

 Serve hot. Enjoy!!!

Cooking time: 48 years...kidding...about 3 hours










 Photos by Jay Arcy

















Monday, February 6, 2012

preface



Welcome to my blog site!!!  It’s been a  gazillion years  since I last  blogged.   In fact, right now, I do not know what to write.  I am just constrained by my bucket list.   So, bear with  my poor construction.  Lol.   As far as I can remember, my blogs on the defunct Friendster were stories of love, lost, pain and teenage emo stuff.  That’s the reason  why I did not bother to recover them.   In this blog site, I’ll be expecting myself to write about food, people and my “contraband” (Please allow me to advertise).  Before you become misled by  my blog name, I would like you to know that I’m not a chef…not even a wannabe.   I’m artistically challenged.  I  cannot cut strawberries.  Do not expect for outstanding photos too.   I just love to transform raw food to something edible.   Yes, I said edible!!!  On the side, I will try to feature people. ..I will try…lol.  I think I need to end my post now.
I hope my next entry  will be worth reading.