21 years have passed and not a day goes by that I don’t miss my birth home, when I left in 1989 there were many fond memories that I took with me, and one of those were the variety of tastes that the Philippines had to offer. I grew up eating traditional dishes, fruits and delicacies, and all my life I have always kept those memories close to my heart.
When I was a child I was lucky enough to pick and eat passion fruits, mangos, guavas and star-fruits whenever I want. Those things were freely available in our garden. We didn’t rely on supermarkets for our food, what we needed and wanted was there, and I always feel very privileged to have had that experience.
I don’t know about you, but certain foods reminds me of certain events in my life. And once in a while I like to reminisce and recall those events through my love of food.
This dish always reminds me of my childhood, I remember my mom used to cook ‘Tahong’ all the time, the smell of frying garlic, ginger and onions always brings me back. Good times, that I wish I can re-live. But hey, at least I can always reflect, smile and say… those were the days.
So, this is my own take on one of the Philippines most popular dish, and if you’re a seafood lover like myself, I’m sure you would appreciate the fusion of refreshing flavours that this dish will bring to your palate.
Mussel Soup (Tinolang Tahong)
Ingredients:
- 1kg Fresh live mussels
- 5 cloves of garlic chopped
- 1 large red onion diced
- 1 thumb of ginger grated
- 1 pint of water
- handful of coriander
- 4 tbsp cooking oil
- 1tsp fish sauce
- pinch of rock salt
- 1 red chilli
Method:
- Firstly, clean the mussels by putting them in a bowl of cold water, scrape the beards and barnacles. Throw away any ones that float or that are open. Here is a link that I particularly find useful.
- Heat the oil in a large work, add onion, garlic and ginger sauté until golden brown then add water and let it simmer for 5 minutes.
- Add the mussels and cover for until all the shells are open, be careful not to over cook the mussels as these will make them quite chewy.
- Add salt and fish sauce, stir.
- Add the chilli and coriander simmer for a couple of minutes then serve with steamed rice.
*the strength of the flavour depends on how much water you add, so feel free to add more water for less ‘fishy’ flavour and less for a more fuller taste.
Ok sorry about the pun, but it seems appropriate.
There are two ways which this can be done. The easy way or the home made way. Personally, I prefer to do the home made way, but it doesn’t make a lot of difference, unless you’re quite fussy like me 
Strawberries
Whisk the double cream until it forms peaks
The easy way:
- 1 pack of 8 Tescos Finest Meringue Nest
- 600 ml Double Cream
- 400g organic strawberries
- Strawberry syrup
Method:
- Whisk the double cream until it forms peaks.
- Add crushed bite size meringues, strawberries and syrup, then serve.
Home made way:
- 8 organic eggs at room temperature
- 230g caster sugar
- 230g icing sugar
Strawberry syrup:
- 600 g organic strawberries or frozen
- 4tbsp water
- 4 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornflour
- pinch of salt
- 600 ml double cream
- 400g organic strawberries
- 1/2 tsp vanilla extract
Method:
- Place the strawberries in a pan, add the water, sugar, lemon juice, cornflour and salt. Cook on low heat and stir until the sugar dissolves.
- Turn up the heat until it boils, adjust to medium and let it simmer for 5-10 minutes until it’s has a thick consistency.
- Pour the mixture in another saucepan through a metal strainer, making sure to discard all the small seeds and left over flesh. Leave to cool.
- Preheat the oven to 100c, I have a fan oven, so if you are using a conventional oven make it 110c.
- Line a large tray with parchment paper.
- In a large metal bowl whisk the egg whites at medium speed until the mixture is fluffy and stand up in stiff peaks.
- Turn the speed up and add the caster sugar a spoonful at a time. Beat for about 3 seconds between each addition. When the meringue is stiff and shiny it is then ready to add the icing sugar.
- Sift the icing sugar over the mixture and gently fold it with a wooden spoon. Continue to do this and be careful not to over mix.
- When the mixture is smooth spread it on the baking tray. Bake for about 1 1/2 hours in a fan oven and a little longer in a conventional oven.
- Meanwhile, whisk the double cream and add 1/2 tsp of vanilla.
- When the meringue has cooled break them up in chunks, I like mine quite large but it’s totally up to you how much meringue you like in your mess.
- Slice the strawberries in quarters and add in to the mixture.
- Serve with the strawberry sauce, and feel the calories pile up! Enjoy!
Eton Mess
Caught!
I want to thank my brother in law for the inspiration to make my own chicken in white wine sauce. I’ve never been a fan of ‘white sauce’ on meat apart from dishes made with coconut milk, such as Thai Green Curry, Ginataang Alimango, Ginataang Tilapia, Beef Rendang,etc… which obviously I’m more used to being from the Orient and all that. But after having one of his home made recipe I wanted to re-create what he did in my own way. So here goes my version of my brother in laws signature dish
Chicken in white wine and mushroom sauce
4 tbsp olive oil
1 medium chicken
1 1/4 pints chicken stock (made from the chicken carcass)
2 onions (one for the stock)
handful of lemon thyme
70g butter
600g chesnut mushrooms
1/2 pint dry white wine (I used Ogio Pinot Grigio it has a lovely lemony taste which goes well with this dish)
300ml double cream
salt & pepper
Method:
- Cut the chicken so you have (2 wings, 2 breasts, 2 thighs and 2 drumsticks)
- Place the chicken carcass in a large pot and enough water just to cover it, add one onion cut in half and boil for about 30 minutes.
- Season the chicken with salt and pepper.
- Add 4 tbsps of olive oil in a stock pot and fry the chicken until the skin is crispy and brown. Remove the chicken and set aside. Drain the excess oil and bring the pot back to the hob then add the chicken, stock and a handful of lemon thyme then simmer for about 30 minutes until the chicken is done.
- Meanwhile, in a deep frying pan heat the butter and sauté the onions, cook until the onions are soft and transparent. Add the mushrooms until it’s soft and simmering in its’ own juice.
- Turn the heat up, add the wine. Reduce until the wine is thick and syrupy then add the double cream. Leave to simmer for about 5 minutes, then pour it over the chicken.
- Turn the heat up on the chicken and let it boil and simmer until the sauce has been reduced to your taste. (I like the sauce to be just a little thick)
Sautéd paprika potatoes
500g of new potatoes sliced in half
20g butter
1 tsp smoked paprika
Pepper to season
Method:
- Par boil the potatoes in salted water
- Melt the butter in a deep pan and add the potatoes
- When the potatoes are starting to go brown, sprinkle some paprika over them, making sure the potatoes are evenly coated.
- Cook in a very low heat until they are golden brown and then season them with some pepper and serve with the chicken, steamed broccoli and asparagus.
Time for another recipe post I think. Something quick, light and tasty
- 4 Salmon fillets with skin on
- 2 tbsp dark soy sauce
- 3 tablespoon of sesame oil
- 3 garlic cloves chopped
- 4 spring onions
- A thumb of root ginger chopped
- 3 tablespoon seasoned of cornflour
- 1 tbsp honey
- Juice of 1 lime and wedges to garnish
- 1 julienne green or red chilli
- 4 tbsp of coriander
- Oil for frying
Method:
- Mix together soy sauce, honey, sesame oil, ginger, garlic and lime.
- Marinate the salmon fillets in the sauce for at least one hour. Once the fish has been marinated, take the fish out and dab it dry with a paper towel.
- Coat the fillets in seasoned cornflour, then set aside. Heat some oil in a large frying pan and fry the fillets skin side first for about three minutes both sides until it’s nice and crispy. Remove from the pan and keep warm.
- In the same pan add the marinade sauce and simmer until syrupy.
- Add the chopped chillies, coriander and spring onions. Serve on a bed of steamed rice and garnish with the lime wedges.
This is another recipe entry, I’ve decided to post a dish that I’m getting quite a dab hand at lately. This is a family favourite and you can always guarantee that there is none left over after making a big batch. A great comfort dish, I usually serve this with steamed rice.
BEEF STROGANOFF
Serves 6 people
Prep time – 25 minutes
Cooking time – 30 minutes
Ingredients
2lbs – Sirloin Steak or Rump Steak (I prefer using sirloin as it’s more tender than rump) slice into very thin strips, some people like to have larger slices but I prefer mine to be thin as it cooks quickly and not so chewy)
40g – plain flour
1/5 tsp – ground black pepper
60ml – Extra Virgin Olive Oil
1 large onion chopped
1 lb – Chesnut Mushrooms
1 – Red Pepper
1 tablespoon – Paprika
1 tablespoon – Tomato Puree
2 teaspoons – French Mustard (I use Maille Dijon)
125ml – Dry White Wine ( I use either Sauvignon Blanc or Chenin Blanc)
70ml – Beef Stock
185g – Sour Cream
2 tbsp – Chopped parsley
Salt & Pepper to taste
- Slice the meat into thin pieces and combine the flour, salt and pepper in a deep bowl. Toss the meat in the seasoned flour, making sure to shake off the excess.
- Heat about 2 tbsp of olive oil, I use a wok for this but any deep and heavy saucepan will do. Fry the meat in small batches until golden brown, drain on paper a paper towel and set aside.
- Heat the remaining oil in the same pan, add the onions and fry for about 2 minutes, until soft and transparent. Add the baby mushrooms and stir for another 5 minutes.
- Add the tomato puree, paprika, mustard, white wine and stock to the pan and bring to the boil. Reduce the liquid and set to simmer for 5 minutes make sure to stir occasionally to avoid sticking to the bottom of the pan.
- Put the meat back into the pan then add the sour cream and red peppers and finely chopped parsley, stir until evenly combined and heat through for a few minutes. Sprinkle some more parsley before serving.
- Enjoy!!!
