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Tuesday, March 21, 2017

Late Night Meal Prep



Hello.

I should be studying. Actually, I should be sleeping. But the night owl in me never lets that happen.
So I figure I should make food for lunch. Something a bit more substantial than vegetables, which don't get me wrong... are good. Just boring. And no protein.

So I'm poaching chicken. Nothing fancy. Garlic, peppercorns, star anise. Okay, maybe the star anise is a bit fancy. But hey... spice it up.

I'm thinking adding the chicken to salad for lunch, and perhaps a noodle soup for dinner.

Wait... don't I have some CBC in the fridge?

Wonder if that is still good.

P.S. - I wrote this on phone.

P.P.S. - I used the swipe function to write it. How about all that fancy tech savvy...ness. I don't like my phone throwing words in there it thinks I want there. Just had to correct a bit.

Thursday, March 02, 2017

Short Cut Sinigang



Sure, I could make this from scratch. But this makes it so much easier.

And make sure you have plenty of rice.

Monday, January 30, 2017

Baking Bread: Ube (Purple Yam) Soft Rolls





The title of this series would have made more sense when Breaking Bad was still on the air. Although, I suppose there is relevance because there is Better Call Saul. But digression... I know thee well.


One of my mini goals for this year is to bake more. All things, but bread especially. So I figured, hey... why not a bread a week? One of my recent bread items have been these soft rolls. I had extra cooked purple yam that needed to be used, so why not incorporate it into bread? Ube is all the craze nowadays. 

I found a recipe that called for sweet potatoes and subbed in the yam. The resulting bread came out more dark pink than purple, but still quite delicious. I still have a little bit more yam left, so I will probably make this again.

(my changes and what I used in italics)


400g bread flour (KAF Sir Galahad aka APF)
250g Japanese sweet potato, peeled, sliced, steamed and mashed (I subbed the yam here)
40g caster sugar (granulated sugar instead)
1 large egg
1 tsp salt
1 1/2 tsp instant active yeast
160ml fresh milk (half & half instead)
60g butter (very soft)
1 egg white and 1 Tbsp water
Sesame seeds (didn't use)


1. Combine dry ingredients in a bowl and mix well. Add remaining ingredients, except for the last two. Use a mixer or knead by hand until the dough becomes elastic... 15ish minutes
2. Cover bowl and let rise for about an hour or until it has doubled in size
3. Punch down dough and divide into 12 equal portions. Round them out and place onto lined baking sheets. You can also use a round baking pan as you can see from the picture above. Allow to rise again until the dough has doubled in size.
4. Brush with the egg white/water wash and sprinkle on sesame seeds. Or don't. I didn't.
5. Bake in a 350 degree oven until you can smell baked bread and the tops are brown... about 30 minutes more or less.
6. Cool in the pan for about five minutes, then take them out and let them cool on a rack.



Wednesday, January 18, 2017

Pressure Cooker Spare Ribs



So it's only taken me just about three weeks before I finally got a post up. I've been meaning to write more, but I keep putting it off... you know how that goes. 

I've been very much into my pressure cooker of late. A regular stovetop one, not one of those new dangled electric ones. I did get one for my sister, and she loves it. I say I'll get one, but the stovetop works just fine. Over the weekend I used it on a whole chicken, taking the bone and most of the meat off and leaving a decent portion in the pot for arroz caldo. Before that I made kalua pork, which I've been eating with my salads. Tonight I made ribs.

No real recipe here - cut up the rack of ribs so that they would fit in the pot. Seasoned with salt and pepper. I used beef broth for the liquid. I set a steam bracket inside to keep the ribs out of the broth. High pressure (I think) for about 30 minutes. When it was done, I placed them on a baking sheet lined with foil and slathered both sides with the whiskey sauce I got from O'Brien's. The first floor smells so good, even M the vegetarian mention it. 

Looking foward to lunch tomorrow.