Mike made a really yummy chicken dish yesterday. He never takes measurements, so I'll just describe what he did.
Ingredients:
teriyaki sauce
honey
1 onion
4 chicken breasts, deboned and deskinned
steamed rice (cooled)
1 egg, beaten
cooking oil
Methodology:
Marinde the chicken breasts in the teriyaki sauce and honey. In a wok, sautee the onions until translucent. Add the chicken and fry until cooked through. Add the rice and egg, mix well, and continue to fry.
Serves 2.
Find other people blogging about: teriyaki+chicken
Tuesday, August 19, 2008
Saturday, August 16, 2008
Saving money in the kitchen.
Saving money in the kitchen.
In this age of high prices, I'm always on the lookout for ways to save money in the kitchen.
One thing I'm thrilled about is the rise in the number of home-based businesses that either sell or manufacture dishwashing and detergent chemicals. The prices are often amazingly cheap.
I usually buy from Speedy Clean which sells dishwashing liquid a P50.50 per liter, fabric softener at P68 per liter or P149.50 per gallon, 2-ply bathroom tissue at P340 for 48 rolls, and detergent powder at P30 per kilo. All of this is less than half the price of what you would spend on Unilever or P&G products in the supermarket. They deliver to certain parts of the metropolis. (Tel. 6355719 to 23).
Sabon Express sells detergent powder at P21 to P50 per kilo, depending on the amount of lather (i.e., how bubbly it is: the more lather, the more expensive), whether you intend to use it for washing machine or handwash, and whether the detergent incldes bleach and antibacterial formula. They also sell fabric softener at P160/gallon, bleach at P80 per gallon, multipurpose liquid cleaner at P160/gallon, glass cleaner at P120/gallon, liquid handsoap at P160/gallon, and mild liquid laundry detergent at P160/gallon. They deliver too, and you can contact them at tel. 994-8853.
Soap on Whells sells detergent powder at P27/kilo, dishwashing liquid at P33.75/liter or P135/gallon, and fabric conditioner at P35/liter or P140/gallon. They deliver for a minimum order of P300. Telephone numbers: 4225308 and 9125645.
Find other people blogging about: kitchen+tips
In this age of high prices, I'm always on the lookout for ways to save money in the kitchen.
One thing I'm thrilled about is the rise in the number of home-based businesses that either sell or manufacture dishwashing and detergent chemicals. The prices are often amazingly cheap.
I usually buy from Speedy Clean which sells dishwashing liquid a P50.50 per liter, fabric softener at P68 per liter or P149.50 per gallon, 2-ply bathroom tissue at P340 for 48 rolls, and detergent powder at P30 per kilo. All of this is less than half the price of what you would spend on Unilever or P&G products in the supermarket. They deliver to certain parts of the metropolis. (Tel. 6355719 to 23).
Sabon Express sells detergent powder at P21 to P50 per kilo, depending on the amount of lather (i.e., how bubbly it is: the more lather, the more expensive), whether you intend to use it for washing machine or handwash, and whether the detergent incldes bleach and antibacterial formula. They also sell fabric softener at P160/gallon, bleach at P80 per gallon, multipurpose liquid cleaner at P160/gallon, glass cleaner at P120/gallon, liquid handsoap at P160/gallon, and mild liquid laundry detergent at P160/gallon. They deliver too, and you can contact them at tel. 994-8853.
Soap on Whells sells detergent powder at P27/kilo, dishwashing liquid at P33.75/liter or P135/gallon, and fabric conditioner at P35/liter or P140/gallon. They deliver for a minimum order of P300. Telephone numbers: 4225308 and 9125645.
Find other people blogging about: kitchen+tips
Learning to cook
An friend of mine sent me a flyer for something which I think is a really cool idea: home cooking lessons.
A group of Metro Manila-based chefs is now offering professional culinary lessons right in your home. They've taught cooking to individuals, couples, entire families, children, et cetera, et cetera.
For more details, email Chef Jonas Ng at jonasng[at]gmail[dot]com
Find other people blogging about: cooking+lessons
A group of Metro Manila-based chefs is now offering professional culinary lessons right in your home. They've taught cooking to individuals, couples, entire families, children, et cetera, et cetera.
For more details, email Chef Jonas Ng at jonasng[at]gmail[dot]com
Find other people blogging about: cooking+lessons
Tuesday, August 12, 2008
Meat thermometer madness.
A couple of weeks ago, my husband bought a meat thermometer.
Not just any thermometer, but a deluxe kind, with a metal probe that you insert into the meat, attached by wire to a digital read-out that you can keep outside the oven.
With our brand new meat thermometer, we experimented on some steaks that we cooked on our electric grill. The meat came out perfectly done: perfectly medium rare for Mike, and well-done (the only meat--sniff! sniff!--I can eat until I give birth, sigh!).
The following day, we brought the meat thermometer to our friend's house and made a beef roast.
Again, perfect.
The center was an exquisite medium rare, and the ends just hit well-done.
Since then, we've become meat thermometer addicts.
Mike and I eat a lot of steak, and we used to always just rely on the second hand of our kitchen clock and guesswork. We had gotten good at estimating cooking time for medium rare (which, when I'm not pregnant, is the kind of meat I eat), but when we'd have friends over who would want their steaks medium or well-done, or when we cut the steaks slightly thicker or slightly thinner than usual, we'd often get it wrong, having to throw back the slab of beef onto the grill or into the pan to cook out more of the blood.
But having a thermometer takes all the guesswork out of making roasts and steak. Pop the meat in, check the chart for the correct temperature, and a few degrees before the thermometer reads that temperature, take the meat out and let it rest. (It continues to cook while resting, so you want to take it out slightly before it hits target temperature.)
Result? Perfectly cooked roasts/steak every single time.
Find other people blogging about: cooking+tips
Not just any thermometer, but a deluxe kind, with a metal probe that you insert into the meat, attached by wire to a digital read-out that you can keep outside the oven.
With our brand new meat thermometer, we experimented on some steaks that we cooked on our electric grill. The meat came out perfectly done: perfectly medium rare for Mike, and well-done (the only meat--sniff! sniff!--I can eat until I give birth, sigh!).
The following day, we brought the meat thermometer to our friend's house and made a beef roast.
Again, perfect.
The center was an exquisite medium rare, and the ends just hit well-done.
Since then, we've become meat thermometer addicts.
Mike and I eat a lot of steak, and we used to always just rely on the second hand of our kitchen clock and guesswork. We had gotten good at estimating cooking time for medium rare (which, when I'm not pregnant, is the kind of meat I eat), but when we'd have friends over who would want their steaks medium or well-done, or when we cut the steaks slightly thicker or slightly thinner than usual, we'd often get it wrong, having to throw back the slab of beef onto the grill or into the pan to cook out more of the blood.
But having a thermometer takes all the guesswork out of making roasts and steak. Pop the meat in, check the chart for the correct temperature, and a few degrees before the thermometer reads that temperature, take the meat out and let it rest. (It continues to cook while resting, so you want to take it out slightly before it hits target temperature.)
Result? Perfectly cooked roasts/steak every single time.
Find other people blogging about: cooking+tips
Subscribe to:
Posts (Atom)
