Shawarma Rice

Homemade Palitaw with Toasted Sesame Seeds

Since we're grounded at home probably till mid-July, still not doing anything else other than:

1. learning how to cook
2. other chores
3. online study
4. work while I do everything else
5. reading webnovels [Current Fave: You're Beautiful When You Smile :) Drama probably coming out in Dec 2020!]

I don't go out unless it's for groceries because the heat and dust brings out my allergies -_-

So here I am again, chronicling my #wifey101 cooking journey as I learn more and more recipes. And of course more Filipino dishes :)

Palitaw is a Filipino dessert or kakanin ("kain" to eat and "kanin" rice). It was named as so because you'll know that it's cooked once it rises from the bottom of the pot ["litaw" to rise]. Pretty straightforward.

INGREDIENTS:

1/3 cup white sesame seeds
2 cups glutinous rice flour
1 cup water
1/2 cup granulated sugar
shredded coconut [portions as required]

INSTRUCTIONS

1. Toast your sesame seeds in medium heat until golden brown, then set aside.
2. In a bowl, mix your glutinous rice flour and water. Mix until desired dough consistency is achieved. Once done, knead with your hands to balance out the wet and dry parts of the dough.
3. Roll small sections of the dough into balls and flatten with your palm. Make sure that it's thin enough that once it rises, it's cooked all the way through.
4. Boil water in a pot. Once it's hot enough, put the dough in by batches.
5. Once cooked, cover each in shredded coconut on both sides.
6. Mix the toasted seeds with granulated sugar for the dip.

Serve and enjoy!
Missing Laiya! T_T

Calderetang Baboy with Sweet Potatoes

WFH life making me more domesticated.

Forced to learn more recipes if it means less takeout (and less sodium, grease and cholesterol inducing foods). Gained 3 KG since the quarantine started --- IIII kennnnatttt T_T

Looked up what caldereta means and it's:

Caldereta, in google translate from spanish meant stew

in Filipino, it was derived from the word caldera or cauldron or kaldero [vessel] where stews are cooked.

Caldereta or Kaldereta is generally a Filipino dish made of beef [or goat or pork], liver spread, bell peppers in a tomato based sauce. When I searched it on Youtube, they usually use tomato sauce or paste but with this recipe, I won't be using both.

INGREDIENTS:

2 carrots, diced
2 Vietnamese sweet potatoes, diced [looked like purple yams but it's really not]
1 yellow capsicum, strips
1 onion, sliced
1 garlic, minced
1 Mama Sita's Kaldereta mix (spicy)
1 Reno liver spread
Olive oil
pork, diced
2 tomatoes, diced
1 cup of water
1 beef cube

INSTRUCTIONS:

1. Fry diced carrots and sweet potatoes in olive oil for at least 10 minutes.
2. In another pot, saute onions and garlic for a few minutes then add the pork.
3. Add tomatoes, saute and cover. Add water and beef cube then let it cook until meat is tender.
4. Once meat is thoroughly cooked, add liver spread and kaldereta mix. Stir until everything is coated nicely.
5. Add the cooked carrots and sweet potatoes.
6. Add capsicum strips to sweeten the stew,
7. Let it cook for a few minutes more, then serve hot with rice.

No additional seasoning needed because of the spread and mix :) Mama Sita's you a lifesaver!

Have fun and enjoy the weekend!

Ginisang Munggo with Crab Balls

It's week 6 quarantine period here in AUH.

Sharing with you my favorite munggo [mung bean] recipe:

But first let's define what ginisa, or gisa means (at least you'll learn a little Tagalog/Filipino as well):

Gisa, maggisa or gisahin [verb] - to saute, to cook in oil, garlic, onions or tomatoes.

Yes I cook while I work because time management :P

Now, I'm really more of a guesstimate/beginner cook but the good thing is whatever I make, it's yummy for Mr. A :P charrrrrr HEHEHEHEEEEE

My recipe is quite simple and straightforward. I don't put a lot of ingredients in it because it's already tasty enough without any meat. Usually we cook it on a Friday and only once every 2 weeks as a precaution against high uric acid levels and crab meat not really a healthy option for Mr. A.

Below recipe is good for 2 if you would like it to last until the following day. Otherwise, you can serve for 4 in one meal.

INGREDIENTS:

2 cups mung beans
1/2 garlic
1 tomato, cut to cubes
1 onion
3 tbsp fish sauce
8 crab balls [frozen] - you can get this from any chinese Baqala or Mini Manila
1/2 tbsp ground black pepper
water


INSTRUCTIONS:

1. Place the mung beans in a pot with water, and bring to a boil [around 30-45 minutes].
2. You can check the beans from time to time, squashing it with your ladle once it gets softer.
3. Using another pan, saute the onions and garlic until brown.
4. Add the tomatoes and fish sauce and cook for at least 5 minutes.
5. Once the tomatoes are thoroughly cooked, transfer everything to the pot.
6. Add the crab balls and ground black pepper.
7. Stir and simmer for at least 10 minutes. Add fish sauce as per taste.
8. Best served hot with 1 cup of cooked rice [diet!]
9. Enjoy!

I only actually learned how to cook via Panlasang Pinoy's youtube account. When I left home I only knew how to cook spaghetti and rice but now I'm proud to say I can cook a little better HEHEHE

Well, baby steps :)