Saturday, January 31, 2009

ginger salmon

my girls don't particularly love this dish, but i do. and its dairy free. they'll eat it though. no mayo on top like i see at most parties.

olive oil
green onion
soy sauce

slice the ginger in really thin strips. slice the green onion diagonally. leave 1 piece of green part for the end. pour some olive oil all over salmon. salmon is already fatty, so don't need to much. sprinkle salt and pepper. lay the ginger and green onion on top. dribble a little more olive oil on top.

cover the pan with foil. place in oven at 375 for about 30 minutes or until salmon is almost cooked. remove foil and place back in oven for another 10 minutes. remove from oven.

squeeze about 1/4 slice of a large lemon or 1/2 of a small lime. pour 5-6 table spoons of soy sauce. slice the left over green onion in long thin strips and add as garnish. done. eat with rice of course.

Wednesday, January 21, 2009


inspired by last night's inauguration ball, we cooked this listening to "at last". both the etta james and beyonce version in rotation, over and over.

so easy to cook. the only reason why i don't cook it more often is because i hate dealing with raw chicken. otherwise, the girls love it. especially good when they're sick or coming down with something. cooked it tonight mostly because i was feeling guilty for feeding them so much processed foods lately... hot dogs, vienna sausage, canned corn beef, etc. needed to get some healthy home cooking in them.

chicken tinola
4 pieces chicken with skin and bone
1/4 onion
2 bunches spinach
1-2 chayote
2 small potato
black pepper
patis (fish sauce)
1/2 a cube of knorr chicken bouillon (optional)

pour a lil oil in your pot. heat it well on low so the chicken doesn't stick. drop in the washed chicken. sprinkle some salt & pepper. fry until it browns a bit. add onion. add ginger. fry on medium. keep stirring. add about a spoonful of patis. adding the knorr chicken cube adds even more flavor and is considered cheating, but its up to you. wanna cheat? add it now. keep stirring. add potatoes. the whole gisa-ing (saute) process should take about 15 minutes. this is where are the flavors are created. if you add the water too soon, you loose the flavor. thats what my ate beng says at least.

right before its about to burn, add the water. stir. cover the pot and bring to boil. then add chayote. when chayote is just about cooked, add the spinach. cook on low until all veggies are cooked. thats it.

i like my tinola with visible oils. to make it less fatty, use skinless chicken and less oil when frying.

don't forget the sawsawan. put a little patis and lemon in a small dish. add a little to each bite.