My (sort of ) Weird Guilty Pleasure

Let me share something weird about myself.  One of my favorite cheap treat and guilty pleasure is Sky Flakes and Reno Liver Spread (with ice cold Coke, thank you).  I know that doesn't sound too weird but other than with Sky Flakes or mixed in Kaldereta, I don't really like Reno or any liver spread for that matter.  Case in point, if you give me pan de sal, or tasty or any other bread with Reno, I will not eat it.  It has to be with Sky Flakes, yun lang.  Or if you give me Sky Flakes with any liver spread other than Reno, I will not eat it.  I remember one time, Mamu bought me an imported brand of liver spread because she doesn't like me eating Reno, I did not even attempt to open the can.  Weirder still, is the fact that I don't really like liver and no one in my family likes Reno.

Anyway, what I always do is spread a liberal amount of Reno on Sky Flakes and eat to my heart's contest.  I can usually finish 20 crackers in one lazy seating!

Just a tip, whenever I fail to finish a whole can of liver spread, which isn't often, I transfer whatever's left to an airtight plastic container and put it in the fridge.  Just the word botulism scares me.

What's your weird guilty pleasure?

Spur of the Moment Craving

I was craving for something sweet, tart and fruity.  I looked inside the pantry and the fridge but nothing fit the bill.  I know a cup of yogurt would do the job but we had no yogurt and it was almost midnight.  In the end, I came up with this...

 
Tada!  Green mango with a sprinkling of salt and lots and lots of sugar. After about 15 minutes (I had to wait for the sugar to melt), the mango was still crunchy, a bit sour with just the right amount of sweetness.

Hmmm...not bad for something I whipped up right there and then.  Even the sauce/dripping was spooned out of it's last drop.  Best of all, it satisfied my cravings.

Instant Ramen Fix on a Rainy Night

I have a thing for instant ramen noodles.  It started with those instant Japanese ramen noodles given to us regularly by a tito who used to work in Japan.  Then there's Nissin's Instant Ramen Noodles, the blue one that has real sesame oil. My current instant ramen favorite is Shin Ramyun.

This is one spicy ramen, in Mamu's words, "nakakasipon sa anghang", which somehow masks that "instant taste".  I always add eggs to give it the drop egg soup feel which I like and tend to under cook the noodles so that it won't be really soggy.

Shin Ramyun is now a pantry staple, the perfect fix when I crave for something hot and spicy on a cold rainy day.

Arroz ala Cubana

I've been having an Arroz ala Cubana craving for weeks but never really acted on it. Then one day a neighbor gave us saging na saba (native plantains), I took this as a sign to hit the kitchen.

My version of Arroz ala Cubana:

1/2 kilo ground beef
1/2 T crushed garlic
1 medium onion chopped
1 medium bell pepper chopped
1 medium potato cubed
green peas (optional)
2 cups tomato sauce
fried saba (what's Arroz ala Cubana without the fried bananas, right?)

 2 tsps. cumin
1/2 tsp. coriander
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. sugar
3 pcs. bay leaves
salt and pepper to taste

Saute onions and garlic.

Add ground beef and season with salt and pepper (I like to season along the way).

Add the spices (cumin,chili powder, cayenne pepper, coriander) and bay leaves.

Add the tomato sauce.  I usually wait for the tomato sauce to boil before I start mixing.

Add the sugar (to balance the acidity of the tomatoes), adjust the seasoning then add the potatoes.  Wait for the potatoes to cook.

Tada!

Best served with rice.  Certified yum-o!

Mamu's Homemade Bangus Sardines

Mamu was bursting with excitement when she told me that she received a text message from her suki. "Meron silang bangus na pang sardines," she told me.

I don't like bangus but I was really excited because this means homemade bangus sardines.  One of Mamu's best dishes ever!

I told her to get 10 kilos, but she said 5 would be more than enough for us.

Bangus sardines is pretty easy to prepare.  The hardest part is cleaning the bangus because Mamu never makes this unless the bangus is really small, about 4-5 inches.  The smaller the better.

First, she layers the bangus in a pressure cooker then pours olive oil (or canola). Next, she tops everything with spices and aromatics; carrots, chili peppers, bay leaves, whole peppercorns, a secret ingredient which Mamu refuses to divulge, unless your family (clue: a fragrant spice that reminds me of Christmas), and salt. 

After two hours, the smell of the sardines fills the room.

I swear no sardines comes close to this.  Nary a bone in sight because it's soft and edible.  Real sarap to the bones goodness.

Best with garlic fried rice and patis with a lot of sili. 

I always tell Mamu, "Magbenta na tayo ng sardines.  Ikakayaman natin 'to."  It's really that good!

True enough, the five kilos was a little bitin.  It was compete wiped out by day 4 (we're a family of four).  To be fair, Mamu gave some to her friends.

Next time she receives a text from her suki, I'll tell her to get 10 kilos.

A Rainy Day Sugar High

I love Chocolate Chip cookies.  I love Peanut Butter.  I love hazelnut.  Put them all together I love them better!

I was craving for something sweet.  Then I saw the peanut butter and hazelnut syrup in the pantry.  The milk and cookies have been sitting in the refrigerator for days.

 

I sandwiched a generous serving of extra crunchy peanut butter between two cookies then warmed it up in the microwave for ten seconds.  Mixed two tablespoons of hazelnut syrup with a cup of steamed milk.

Voila!

Chocolate Chip Peanut Butter Sandwich and Hazelnut Steamer.

Mamu's Boullabaise

Mamu hurriedly went to market because we were expecting company for lunch.  

She came home all excited and announced that she is cooking Boullabaise.  Not to be confused with the classic French fish stew, Mamu's Boullabaise is actually a creamy seafood stew.  
  

Saute garlic and onions

 

Then carrots, celery and green peppers (I forgot to take a picture of the celery)

Add water (or stock), then the seafood.

Bring to a boil, then add Cream of Mushroom (I prefer the canned variety but Mamu always uses the powdered one in a a pouch)

Voila! Seafood creamy goodness!

Boullabaise has been one of our comfort foods growing up but it's been awhile since Mamu cooked this. Tough I can easily replicate this dish, as I've done a couple of times, it's still different if Mamu makes it.  I know it sounds cheesy, but she really makes comfort food more comforting.