Chefie’s World

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After two weeks of teaching, today was a no work day, but a day still full of activities. I got to sleep till late but had a meeting with the PR firm for my demo this Saturday, had it in Sentro….the food was good, as Dessa would say it is still my comfort dishes, sinigang na corned beef, fried bangus sisig, rated gg and the Sentro chicken. Had such a good time with Mrs Virtusio and Zsa-Zsa, chatting and conversing about the food world even got to relish our past projects together. Right after lunch, had my much needed trip to the barber shop, everyone knows how important my hair is to me since it’s not that much anymore so stayed and slept there for two hours. Every time I start hearing myself snore, I wake up, embarrassing and you just can imagine how loud it could be. Forgot to tell you that during the Japan trip, no one wanted to sleep in the same room with me due to this….hahaahaa. Then to the bookstore to get my Yummy, Food, Foodie and F&B magazines to be up to date with what is happening in the culinary world. Of course, had a peek of the cute writer chef of the Healthy Way, that’s me….I am getting too selfish of myself….I also took a trip to the grocery to get all my necessities and to partly shop for the demo on Saturday…on the way there, I saw a used book store …wo!…they had Feast by Nigella, two Saveur cookbooks and Chocolate Desserts by Pierre Herme, all cheaper than a thousand pesos…that’s a steal…but instead got another cookbook I will not discuss now since it’s a classic and I’m greedy…found new stuffs in the grocery….I always do a bi-weekly visit to different groceries just to find out what’s new in ingredients. I love going to Landmark since its so complete, it even has a Korean and Japanese counter but its not complete when it comes spices…….no fennel, coriander essentials in Mediterranean cooking….will let them know….there’s this new fruit in the market, Golden Kiwi Fruit, ah, taste like the regular green kiwi but a bit sweeter, it has a funny shape, since it has two nipples to one side right beside each other. It’s loaded with healthful benefits just eat it and be merry. Went to gym for a much needed exercise, I realized I was getting fat since my third chin suddenly appeared the other day and all my pants are tight, so did a 45 minute walk and some abdominal crunches. Need to get back to exercising, my trainer has beautiful and encouraging words to say…ang taba mo, Chef….even I was guilty about it. But before that had my energy booster, Venti, non fat, two Splenda iced latte. I ended the day by visiting my sister who was not home but my princess was there, ready to joke and make fun of me but that’s the way she makes “lambing”. She so tired from school, commuting from Manila to Pasig. Thought that this day was so exciting and special, felt that it was something to share with you, my friends…readers and whoever…..

Filipino Inspired Dishes for you to cook and enjoy……………..

Pinatisang Short Ribs
This is a Navotas inspired stew that has become a staple in most homes recently due to it being part of a nationwide condiment advertisement. I made it for them and it has become associated with me.

Ingredients:

2 kilos beef short ribs, cut into 1 inch pieces
¼ cup corn oil
8 slices ginger, finely chopped
2 tbsps minced garlic
1 cup sliced onions
2 tbsps good quality patis

4 cups water
Ground pepper
1 tbsp native vinegar
1 tbsp brown sugar

Procedure:

Fry short ribs in corn oil until brown. Set aside.
In the same pan, add corn oil, and saute ginger, garlic, and onions. Cook until onions are translucent. Add in patis and ground pepper. Cook for some time. Return short ribs and water to cover beef. Let boil and simmer until ribs are tender. Add vinegar and brown sugar. Boil again. Taste and correct seasoning. Best to serve the next day after cooking, chill in the refrigerator.

Monggo and Chorizo Stew
Once a friend told me how good his stew of monggo and Spanish chorizo was, so after some years I thought of making my own. It too has become a staple in our home and the homes of friends and family. Let me share this with you…….

Ingredients:

1 ¼ cups green monggo seeds
2 tsps garlic
1 tbsp corn oil
1 cup chopped onions
1/3 cup chopped tomatoes
300 gms ground pork
1 pc Spanish Chorizo, sliced
Water from rice washing
Salt and ground pepper

Procedure:

Wash monggo, add enough rice water to cover and boil. Simmer until seed are just about to open and a bit soft.
Saute garlic in oil, add onions and tomatoes and cook well. Add in ground pork, let fat be rendered. Stir in sliced chorizo and cook until aromatic.
Add in boiled monggo seeds. Correct seasoning by adding ground pepper and salt. Serve.
Note: if you have arugula leaves, add this to the stew….brings out a different flavor.

• I Remember My Mother
• Why I became a Chef?
• Five Days
• Choi’s Garden Dinner
• Yummy – Maxim Demo at Trinoma

This entry was posted on Tuesday, June 24th, 2008 at 7:18 pm and is filed under Food, personal, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.