Eetsmakelijk

Together with blogger friends, we are taking action as of this writing against this thief and plagiarist who has been stealing other foodbloggers’ photos and articles. He’s got a blogspot page where he post what he claims are his recipes and (edited stolen) photos. I opted not to actively link his blog here ensuring he’s not getting free clicks from me.

Here is what I’ve written on my Facebook wall: Read the rest of this entry »

PuTuSiLog is my acronym for this typical Filipino breakfast. Pusit is for fried crunchy dried squid, Tuyo is for fried dried sardine, Sinangag is for fried rice with load of garlic and ItLog for fried egg. Thus you have PuTuSiLog.

This breakfast reminds me of my childhood. My grandma or sometimes aunts, depending who were babysitting us kids (mom was working)  would make this whenever possible. Typical dip could be sliced of fresh tomatoes or vinegar , both to balance the salt(i)ness of sardine and squid. Glugged down with coffee or hot cocoa, then it’s perfect!

This was my plate few weeks back when I had my breakfast right here in Holland. Finding dried sardine and squid is almost impossible around here that’s why I was so happy that my uncle packed for me these fried beauties to take back to Holland…you see I was in Manila for 2 weeks in July.

This could be a strange breakfast combination to some, but for a true-blooded Filipino like me, this is heaven

In July 2010 Bacardi Cuba Rus, a distributor of Bacardi Cuba-Martini in Russia, will begin sales of its own vodka brand -Eristoff – in Russia, the company’s distributors said. Bacardi Cuba Rus has been selling Finlandia vodka in Russia for five years. Read the rest of this entry »

Read the rest of this entry »

I am yet to meet a person who doesn’t like breaded pork. Oh yeah, vegetarians! Well all the people I know including myself of course are all carnivores so…

I guess Tonkatsu or breaded pork fillet is popular among Japanese joints. But it wasn’t just the Japanese who prepare it like this, here in Europe this is equivalent to schnitzels or deep fried breaded meat, sometimes with fillings like cheese or peanut sauce.

I figured, why go to a Jap restaurant to satisfy my craving for Katsudon while all ingredients are within my reach? I rather spend money on a bag *tee hee* than pay for this bowl prepared commercially (kuripot!) At home at the moment, I prepare only lean pork and serve it every 2 weeks, yes less pork in this household because the people living in it are not becoming any younger you know. Gotta watch out what they eat

the ingredients I found here while the preparation I followed my own judgement.

Ingredients:

* 3 1/2 cup steamed Japanese rice
* 4 pieces tonkatsu (breading and pork fillet, sliced thinly)
* 1 onion (omitted)
* 1 1/4cup dashi soup stock
* 5 tbsp soy sauce
* 2 tbsp mirin
* 1 tbsp sugar
* 2 eggs (less 2 than the original count)

Preparation:

For the tonkatsu, deep fried in oil until turned golden brown, set aside.
Slice tonkatsu slantly. I simply heat the liquid ingredients over low fire and when almost done I poured the beaten eggs in it, stirring a bit. I wanted my tonkatsu still crunchy so in a bowl I placed Japanese rice, slices of tonkatsu and then poured in the sauce. Voila! Tummy was happy!

It was my first time to bake small birds but certainly will not be the last! I love this Poussin recipe which I got from ‘Good Food’ UK based magazine, Christmas special edition. On page 73 and online too, this is to find. Pretty easy and oh so tasty! I love the softness of the young meat and the birds were so moist!
Well anyway, let me share with you the ingredients and how to:

Poussin small chicken of few weeks old.

• 50g butter, softened
• 2 poussins
• 4 rashes smoked streaky bacon, halved ( I used Pancetta which was the only available then)
• 1 tbsp plain flour
• 1 tbsp Worcestershire sauce
• the recipe calls for vegetable stock, I used chicken stock

my poussins few minutes before taking out of the oven…..

The following was the original method:

1. Heat oven to 230C/fan 210C/gas 8. Smear the butter all over the poussins, season inside and out, then criss-cross the bacon over each one. Sit the poussins in a roasting tin and cook for 40 mins until the birds are golden and the bacon is crisp. Remove from the tin, leave to rest and set the tin aside until you’re ready to make the gravy.
2. About 5 mins before you sit down to eat, make the gravy. Place the tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce. Bubble together, then drain the veg over the roasting tin and stir in the vegetable stock. Bring the gravy to the boil, taste for seasoning, adding more Worcestershire sauce if needed, then pour into a warm gravy jug.- end

Note: What I did not follow was adding the bacon on top at the beginning of cooking. I added my bacon just few minutes before the baking was done otherwise they will burn.

My husband and I both enjoyed this recipe that’s why I am sharing it with you..hope you like it too!

Due to the long winter we experienced, oh wait, still experiencing! in the Netherlands, soup was ‘needed’ in this household of mine..especially by this writer, an Asian who is used to the warmth of the sun  that tummy always longs for something well, warm.   This is one soup that became a favorite of both my husband and I. I guess you can always make soup with your chosen ingredients but this one was taken from my ‘Italy: Culture and Kitchen’ book.

Minestra (soup) has two types according to the book:

1. minestra in brodo – bouillon with vegetables, noodles or rice

2. zuppa -  thick soup base that often eaten with sliced bread.

Minestrone is one of the easiest and most known soup because it has also many varieties. But I’m not going to discuss them all because I’m not an expert of this topic, really. I just want to share with you my version of this recipe,  some ingredients were not available/not used.

Ingredients: (serves 2 persons)

• 200 pre-soaked white kidney beans,then cooked.
• 2 medium potatoes, cut in small cubes
• 2 medium carrots (get the young ones for sweetness)
• 1 celery stalk
• 1 /2 tsp. finely chopped garlic
• 4 tbsp olive oil
• 1 small courgette, cut in small cubes
• 2 medium cubed tomatoes (skin peeled, deseeded )
• 150 g green peas (pre soaked and cooked or frozen. I eliminated this one because it’s not good for my husband’s gout)
• 125 parelgort (pearl barley, didn’t use this as well due to unavailability)
• 125 smoked bacon (your choice) sliced
• 50 g Parmesan cheese
• 1/2 tsp.  finely chopped basilicum (basil)  I used dried leaves.
• salt and pepper to taste

In a big soup pan, over medium heat glaze the onion and garlic in the olive oil. Followed by the potatoes, carrots and 2 liters water , cover with pan lid and let boil for about 45mins. – 1 hr over low heat. Throw in the courgettes, tomatoes, green peas & barley  (if using them), elery and bacon. Stir regularly or when needed. Season with salt and pepper according to your taste.

Before serving, use the parmesan and basil. My bowl was parmesan rich but my husband wasn’t..he’s one of those rare Dutch men who doesn’t like cheese.

I say, Enjoy your soup!

NOTE: I forgot to add, LEGUMES such as beans isn’t good for people with gout…hence yes, my poor husband had an attack after eating this. My fault since I forgot to exclude it as well. Bacon should have been excluded from his bowl too!