the canDIshhh tales

Having been introduced to the products of Contadina, I must say that it has made my cooking a LOT easier.  I really like how Contadina pastas are easy to make, their sauces are very good too!  I so love the flavor and aroma of the Contadina Olive Oils. So when I was invited to so a supermarket run, I didn't pass up the chance.  I am not one to plan a meal - unless, I have this bugging idea in my head for a long time.  More often than not, I just wing it.  I look at my fridge and pantry, and then think what I can do with those ingredients.  I start from there.  I don't usually follow a recipe to a T, unless it's really something I want to try for the first time.  So while on the supermarket run, I picked up the Contadina products that I thought would help me cook an easy yet very tasty dish.  As much as I wanted to research on what to prepare, I thought to myself - well, that's really not my style.  Hahahaha!! After picking up ...

Last year, I attempted to cook this.  You know, without looking at any recipe?  I had a feeling it was fairly easy.  I usually just wing it (yabang!).  But when I did - it was an epic fail.  Hahahaha!! After that failed attempt, I often wondered how it was made without the salted egg yolk being runny. Then I saw a video somewhere.  I realized that it failed because I used REAL Salted egg yolk and egg white - TOGETHER.  Major major fail.  You DON'T need to use real salted egg.  What you need is just the egg yolk and salt it. I tried making it the other night and it was a success. Well, sort of - I mean, my Panget said he wanted it a little more salty. Didi's Salted Egg Yolk Chicken: (I apologize but I don't have the exact measurement, as I said - I just wing it.  Hahaha!!) Chicken Thigh Fillets (cut into bite sizepieces) Rice Wine Sugar Salt Pepper 1 Egg Potato Starch (this makes the chicken more crispy when fried) ...

Ever since I tried this sauce in Gaucho, the Argentine restaurant in Robinson's Magnolia, it left a lovely impression on my palate.  I forgot about it for a while and then was reminded of it again when I tried Senor Pollo early this year.  Whenever we had simple get togethers at home, I would drive to Senor Pollo and order extra helpings of the Chimichurri sauce.  I loved it so much that I would just eat it with rice or bread!  Hahaha.. A few months ago after binge watching Master Chef, I realized that contestants were making it left and right.  I searched the recipe on Google memorized it but never got around to making one.  But a few weeks ago, I suddenly had this urge to make one.  It was perfect because it coincided with our supermarket day. It was a success, flavor wise.  The appearance wasn't quite there, but it tasted good!  Hahaha..  This is what my first attempt looked like: It was mush.  I used my Braun Mutliquic...

When I tried Yee Shun's steamed milk - it piqued my interest.  I wondered how they were able to make this kind of dish - so silky, soft and flavorful.  The cashier (who I assumed is the owner) was very friendly - I told her that I loved the steamed milk  and that it was very very good - she smiled and said that it's just milk and eggs!  She was so proud of their product and I guess the simplicity of it too! I got curious and researched.  I found a recipe and tried to replicated it.  I got the basics right on the first try, but then I found the consistency too firm, I wanted it to be more silky so I tweaked the recipe and found the consistency that I liked.  The I realized, I may need to use a scale in weighing the ingredients for it to be more consistent.  I will do that on my next try. So here is the finished product. It may not look as nice and taste the same - but in my books, it's good enough! I want to keep trying to make it....

My mom has this orange ceramic-ish crackpot.  I will never forget it because that's what she uses to soften a tough dry abalone.  I remember one time she was so angry because she found a crack!  She told me that she has used that particular crackpot for years and was sad to buy a new one.  She has often told me that the new models are not the same. When I got married - I don't remember if I got one as a gift, or my mom gave me one.  I tried looking for it in the stock room, but got too lazy to weed through the boxes so I just gave up!  Two Christmases ago, my Panget received a Breville Multi-Chef - it says in the box that it's a slow cooker.  Since it was on the top of the box pile (Yes, I need to re-organize my stock room) I took it out.   It was such a badass of a slow cooker!  It was shiny, it has a digital display and buttons that illuminate when you press them!  It looked really looked cool.  Well, a very cool and state ...

Thanksgiving Turkey! Just this morning - I made a Plurk/Tweet that I wanted to have a Turkey dinner. I've been secretly wanting to make one - but was always overwhelmed with the preparations and the size! I can only dream of making one. I was honestly thinking of buying a cooked bird, and inviting friends over to share the feast! Then, one of my friends Bny , commented on my Plurk/Tweet that he wanted a Turducken . I thought I was reading wrong - turducken ? What the hell was that? Thank goodness for Google! A Turducken - simply put is a chicken in a duck in a turkey! from this site Now - where did that come from? Like you, it’s the first time for me to hear this and first time for me to research about it! After reading through a number of articles - I immediately declared that indeed, a turducken is much more yummier than a roast turkey! What's better? Most everything of a turducken - i CAN eat!! Wooohoooo!!! :) This can be my ' lechon '! Hahaha.. :) Do...

I have been wanting to do this for months! But it was just now that I found the time (and the urge) to make it. There's the baked fish bandwagon - you have Cookbook's Parmesan Crusted White Fish, Angel's Kitchen's Parmesan Cesar Fish, then there's Moksha's Baked Fish, and some others. Here's my attempt to satisfy this craving: Didi's Parmesan Baked Fish Ingredients: 1 small bottle - Mayonnaise (the REAL one and NOT the 'lite' one! 220mL) 2 fillets - Dory Fillet (easiest one to find in the grocery!) 1 teaspoon - Paprika 1/4 cup - Milk Bread Crumbs Grated Parmesan Cheese Salt & Pepper to taste Pre-heat oven to 3750C 1. Wash your fish in cold water then season them with salt and pepper. 2. In a bowl - combine well the mayonnaise, bread crumbs and Parmesan cheese (I can't say the exact measurements of the last three ingredients - its up to you - just make sure that the mixture is creamy thick! The more Parmesan cheese - the better!!) 3. C...

I've never cooked lasagna before. I've seen them made on tv and in real life, but I never got the chance to make one myself. Last Friday, I decided that I wanted to make one. And so, last Saturday afternoon - I made one. And this is what it looked like! Making lasagna isn't that hard pala.. I always had this thought that it was difficult and very time consuming - but it wasn't. I found it actually really simple!! This is the recipe that I used: Meat Sauce 500g - Lean ground beef 1 whole carrot - diced 3 whole white onions - diced 1 clove garlic - crushed 2 cans 200g Crushed tomatoes 5 tablespoons - Tomato Paste 2 cups Chicken Stock A pinch of nutmeg 1 tablespoon Sugar Chicken powder to taste Salt and Pepper to taste Saute the onions, carrots and garlic until soft. Add the ground beef and saute until brown. Add the crushed tomatoes and the 2 cups chicken stock. Add a pinch of Nutmeg. Season with Salt and Pepper (or chicken powder). Make sure to add for flavor Simme...