DIVS FOR XMAS SHOPPING!

It’s a Monday but I went on leave today to go with my mother and sister to Divisoria to help her shop for toys to giveaway for Christmas. We rode the MRT and my mom wanted to stop over at 168 to start shopping there but my sister insisted that the cheaper toys can be bought at Divisoria Mall and so we walked all the way there and true enough, Mama was able to buy so much toys to her heart’s content. Our problem now is how to bring this all home, uh-oh! Then, I was also able to buy a few knick-knacks for myself (just a few because we had been to Divs last weekend lang) like umbrellas, ring and necklace watches as gifts to pamangkins, the electronic flyswatter I failed to buy last time, and what’s more, Ma gave me her advanced Christmas gift, Angel speakers for my PC – just cool! Then, after shopping, my sister took us to this authentic Chinese resto that serves hand-pulled noodles and dumplings. It was around 2 pm already when we hauled off our asses from the restaurant and took a cab going home. We were all quite tired but happy with our purchases and the thought that we would also be making some kids very happy this Christmas.

(photo from clipart)

KITCHEN MISADVENTURES SERIES 16 – Chicken and potatoes with cream

This dish is a bit like the one that I cooked in 2009 (from Casa Veneracion) but this recipe is one that I got from Dennis’ Lutong Bahay blog. Their ingredients are somewhat similar except that this one does not have cheese. The process used in cooking is different though since Dennis’ version required some sautéing first. First thing to do is to season the chicken pieces with salt and pepper. After a few minutes, fry the chicken pieces in butter until browned then set aside. In the same pan, sauté some garlic, onion and ginger and add back the chicken. Place ½ c of water, cover the pan and let the chicken pieces cook. Add in potatoes until cooked but still firm. Add in the cream and a bit of cornstarch dissolved in water to thicken the sauce. Add more salt and pepper, if needed. When the sauce has thickened, serve with rice. Thank you Dennis for another yummy dish!

KITCHEN MISADVENTURES 15 – GINATAANG ALIMASAG

I enjoy eating seafood dishes though my mother said I did not used to like them so much when I was younger...probably because I don’t really know how to eat them as a kid and would rely on my mom who would patiently pick off the flesh from the shell and I would gingerly dip the soft white meat in vinegar, with my fingers pack it with some rice and put in my mouth – ah! Just heaven! So whenever, I see crabs like alimango or alimasag on sale at our local market, I can’t resist but buy some of these delicious crustaceans. By the way, the main difference between the alimasag and the alimango is its color and the legs – the alimasag usually has a spotted shell and thinner legs while the alimango has a solid orange-colored shell (when cooked) and large fat front legs that are just so yummy to eat!

Here’s the recipe for the ginataang alimasag that we had for lunch today – first, thing to do is to sauté some garlic, onion and a bit of ginger in oil. Then add the squash or string beans (if using). Add in the coconut milk (second extraction) and the crabs (which may be steamed earlier for a few minutes until they have changed color). Season with salt and pepper to taste. Finally add in coconut cream (kakang gata) and let the sauce simmer until it thickens. Wash your hands and serve with plenty of hot rice.