Kitchen Notes #03 - Freezeable Meals

1. Avoid freezing foods with high fat and high salt content. When frozen, these products become rancid within a month. Remember that mayonnaise separates when frozen, greens become limp, cooked egg whites toughen and some flavorings like pepper, cloves, onion and garlic get stronger and bitter.

2. Except for baked goods, slightly undercook food that you plan to freeze as reheating cooks it some more. Before freezing, quickly cool the food to lukewarm by placing the cooking container in ice water. Select a container suitable for the shape and size of food to be frozen.

3. A time-, labor- and money-saving tip for vegetable saute requirement: Prepare a half-gallon batch of basic guisado mix to yield 8 cups. (At 1/2 cup mix per 1 to 2 kg of vegetables, this will last approximately 2 weeks.) Saute in 1/4 cup oil the following: 1/4 cup chopped garlic, 1/2 kg chopped onions; 1/2 kg chopped tomatoes; 1/4 kg pork, parboiled and sliced; 1/4 kg shrimps, peeled; 2-3 pcs bouillon cubes; enough stock; salt and pepper.

Adjust your seasonings depending on the vegetable you will use.

To freeze your guisado mix: Cool quickly and store in a covered shallow container; when half-frozen, store into smaller portions. Thaw as needed.


Source: Good Housekeeping

Picadillo Pasta Soup

A hearty soup that is actually a complete dinner - it has meat, pasta and vegetables.


Ingredients:
2 tbsp oil
4 cloves garlic, minced
1 onion, chopped
1/4 kg ground beef
1 beef bouillon cube
5 cups water
1-2 tbsp fish sauce
dash of pepper
1 cup dry pasta (ribbon, spiral or elbow)
1/2 cup frozen mixed vegetables


Directions:
1. In a pot, heat the oil then saute the garlic and onion. Add the ground beef and cook until the meat changes color.
2. Add the beef cube, water, patis and pepper. Bring to a boil then simmer for 5 minutes. Put in the uncooked pastas and continue cooking until done. Add the frozen vegetables.

Rice or potatoes can be substitutes for pasta. Any other vegetable can also be used.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Corned Beef a la Cubana

Ingredients:
2 tbsp oil
4 cloves garlic, minced
1 onion, chopped
1 big can corned beef
1 small can tomato sauce
1 potato, peeled, sliced into rounds and fried
2 saba bananas, sliced and fried
2 eggs, cooked sunny side up


Directions:
1. In a pan, heat the oil then saute garlic and onions. Add corned beef and cook for 5 minutes, stirring constantly. Add tomato sauce and simmer for 5 minutes.
2. Transfer corned beef to a platter. Top with fried potatoes, saba and eggs.

Try using commercially prepared hash browns and French fries.
Add more sauce to the sauteed corned beef and it becomes an instant pasta topping.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Tofu with Minced Pork and Shrimps

Ingredients:
2 tbsp oil
1 big block tofu, cubed
3 cloves garlic, minced
1 small onion, chopped
1/4 kg ground pork
1/2 cup peeled shrimps
3/4 cup water or shrimp stock
1 tbsp soy sauce
1 tbsp cornstarch dispersed in
1 tbsp water
coriander leaves


Directions:
1. Heat the oil then fry the tofu cubes until lightly golden. Set aside.
2. In the same pan, saute the garlic and onions. Add the ground pork and cook until the meat changes color. Add the shrimps and cook for 1 minute.
3. Add the water and soy sauce. Bring to a boil then simmer for a minute. Thicken with dispersed cornstarch. Add tofu cubes. Before serving, top with coriander leaves.

Serve this hot over a bowl of cooked rice.
Tofu can't be kept for long, so buy only what is needed and use it at once.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Baked Tuna Macaroni

Ingredients:
3 tbsp olive oil
1/2 head garlic, minced
1 onion, chopped
2 cans tuna chunks or flakes in oil or brine
2 cans tomatoes, peeled and diced
1/2 cup pitted black olives, sliced
1/4 cup capers, halved
2 tbsp white wine
salt and pepper to taste
cooked macaroni noodles
grated cheese


Directions:
1. In a saucepan, heat the oil then saute garlic and onions. Add the tuna.
2. Stir in the tomatoes, olives, capers, and wine. Season to taste. Simmer for a few minutes until sauce turns deep orange.
3. Toss cooked macaroni with the sauce then transfer it to a baking dish. Top with the grated cheese. Bake or microwave until cheese melts.

Try using canned tomatoes that are already flavored with herbs and spices.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Chicken wings 1-2-3

Ingredients:
6 pcs chicken wings, whole or cut into two segments
1/4 cup cornstarch
1/4 cup flour
oil for frying
1 tbsp ginger, grated
1 tbsp sugar
1 tbsp rice wine
2 tbsp cane vinegar
3 tbsp soy sauce


Directions:
1. In a clean plastic bag, combine cornstarch and flour. Add the chicken wings then shake the bag to completely coat the chicken.
2. Heat oil then fry the chicken wings until lightly golden. Drain on paper towels.
3. In a saucepan, combine the remaining ingredients. Bring to a boil then add the fried wings. Cover and simmer for 10-15 minutes. Garnish with leeks and sesame seeds.

Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Bangus in Tausi

Ingredients:
1 pc bangus (about 35 g), cut into a butterfly fillet or daing-style
1 pack Lee Kum Kee Sauce for Black Bean Chicken
1 shallot, sliced
2 slices, ginger
chopped spring onions


Directions:
1. Place the fish on a plate or baking dish. Top with the shallots, ginger and a tablespoon of black bean sauce.
2. Put in the steamer and cook until done, about 10-15 minutes. Before serving, top with spring onions.

Another way to prepare this is to fry the fish until it's done then to top it with the bean sauce previously cooked with the shallots and ginger.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Sweet and Sour Pork with Pineapple

Ingredients:
1/2 kg pork cubes
1 pack McCormick Season 'n Fry Porkchop Coating Mix (original or garlic)
oil for frying
1 bottle McCormick Garlic Chili sauce
1 small can pineapple tidbits
1 red bell pepper, cut into strips
1 carrot, sliced


Directions:
1. Coat the pork cubes with the breading mix. Fry until brown.
2. In a saucepan, combine the remaining ingredients. Add the cooked pork. Bring to a boil then simmer until the sauce thickens slightly.

You can also substitute fish or chicken for this recipe.
You can also do this recipe using McCormick's Sweet and Sour Sauce
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Instant Seafood Canton

Ingredients:
1 recipe Seafood Balls and Vegetable Stir-Fry (see recipe)
3-4 packs instant pancit canton


Directions:
1. Prepare vegetable stir-fry. If using instant pancit canton, use the seasoning packets to season the vegetables.
2. Cook the canton in water until done. Drain.
3. Transfer noodles to a platter and top with vegetable mixture.

Make this a filling noodle soup by adding broth or water.
Beef up on flavor and nutrition with veggies and seafood balls. You can also use kikiam (chinese sausage) instead of squid balls.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Korean Beef Barbecue with Bean Sprouts

Ingredients:
1/2 kg beef, cut sukiyaki style
6 tbsp soy sauce
2 cloves garlic, minced
2 tbsp seasame seeds
1 tbsp flour
2 tbsp sugar
1 tbsp oil
3 cups bean sprouts
1 tbsp sesame oil


Directions:
1. In a bowl, combine the beef, soy sauce, garlic, sesame seeds, flour, sugar and oil. Set aside for about 15 minutes.
2. In a skillet, heat 1/4 cup oil then cook the beef until brown.
3. In a saucepan, bring some water to a boil then add the cleaned bean sprouts. Cook for 1 minute then drain and toss with sesame oil To serve, arrange the bean sprouts on a platter and top with the cooked beef.

You can also add other vegetables to the sprouts like julienned carrots and bell peppers.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Shrimp Puttanesca

Ingredients:
1 bottle Connie's Kitchen Pinoy Puttanesca Sauce
1/2 cup cooked shrimps
grated Parmesan cheese
cooked spaghetti noodles


Directions:
1. In a saucepan, heat the sauce then add the cooked shrimps. Simmer for 2 minutes or until shrimps are cooked.
2. Pour over cooked pasta and top with Parmesan cheese.

You can serve the sauce plain or make it more substantial by adding shrimps.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Seafood Balls and Vegetable Stir-Fry

Ingredients:
2 tbsp oil
1 small pack squid balls or shrimp balls
1 small carrot, sliced thinly
1 can baby corn, sliced
1 cup green beans, sliced thinly
1/2 cup chicharo, stringed and halved
1 small red bell pepper, sliced thinly
1/4 cup water
1 sachet Ginisa Flavor Mix


Directions:
1. Heat the oil in a pan. Add the squid or shrimp balls. Cook for a few minutes.
2. Add the vegetables and stir-fry for 1-2 minutes. Add water. Simmer for 1 minute then season with the ginisa mix.

If you want more sauce, add some more water and seasoning.
You can also use whatever vegetables you have on hand, but remember to try for a good balance of flavor and color.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Mushroom-Stuffed Beef Rolls in Oyster Sauce

Ingredients:
1 small onion, sliced
1 small red bell pepper, sliced thinly
4 stalks spring onionl, cut into 2-inch long pieces
2 pcs dried shiitake mushrooms, softened and sliced thinly, or
8 pcs canned shiitake, sliced
1/2 cup enoki or golden mushrooms
1 tbsp soy sauce
1 tsp sesame oil
1/4 kg beef, cut sukiyaki style
2 tbsp oil
1/4 cup water
2 tbsp oyster sauce
1 tbsp rice wine (optional)
1/4 tsp pepper


Directions:
1. In a bowl, combine the sliced onion, red bell pepper, spring onion, 2 kinds of mushroom, soy sauce and sesame oil.
2. Get 2 thin slices of beef, placing one on top of the other. Put a tablespoon of the mushroom mixture on one end. Roll it up. Fasten with a toothpick. Do the same for the rest of the beef.
3. Heat oil in a skillet and brown the beef rolls.
4. In a small bowl, combine the water, oyster sauce, rice wine and pepper. Blend well then add to the pan. Simmer the beef, covered, until tender and the sauce has thickened slightly.

Sukiyaki-cut beef is great for making instant meals. It cooks very fast, absorbs flavor quickly and can be cooked direct from the freezer.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Fish Mechado #2

Ingredients:
1/2 kg fish fillet (lapu-lapu or labahita), whole
1 tbsp calamansi (phil lemon) juice
1/2 tsp salt
dash of pepper
1/4 cup cornstarch
1/4 cup oil
1 small carrot, cubed
2 medium potatoes, cubed
1 onion, sliced
1 pouch (200 g) mechado-caldereta sauce
1/2 cup green beans, sliced
salt and pepper to taste


Directions:
1. Marinate fish fillet in calamansi juice, salt and pepper for 15 minutes.
2. Coat with cornstarch then brown in hot oil. Set aside.
3. In a saucepan, cook carrots and potatoes in 1 cup water until tender. Add mechado sauce. Simmer for 1 minutes then add the cooked fish, onion and green beans. Simmer for 5 minutes more. Season with salt and pepper if needed.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Garlic Pork Cacciatore

Ingredients:
1/2 kg pork cutlet
1 pack McCormick Season 'N Fry Porkchop Coating Mix (original or garlic)
oil for frying
1 clove garlic, minced
1 onion, sliced
1 can chopped tomatoes
1/3 cup button mushrooms, sliced
1 green bell pepper, cut into strips
1 1/2 tsp McCormick Italian Seasoning
salt and pepper to taste


Directions:
1. Coat the pork cutlets with the breading mix. Fry until tender and golden brown. Drain on paper towels.
2. Remove excess oil from the pan, leaving just a tablespoon. Saute the onions, tomatoes, mushrooms, and bell pepper. Add Italian Seasoning, salt and pepper. Simmer for 2 minutes then add the cooked pork.
3. Cook until heated through. You can also just serve the pork topped with the sauce.

You can substitute Italian Seasoning with dried basil or oregano.
This goes very well with pasta. You can cook some spaghetti then top it with the tomato sauce and sliced pork.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Aligue Pasta

Ingredients:
1 tbsp oil
2 tsp garlic, minced
1/2 cup crabmeat, flaked
1 cup aligue or crab fat paste
3-4 tbsp water
salt and papper, if needed
400 g angel hair or linguine, cooked al dente
grated Parmesan cheese


Directions:
1. In a skillet, heat the oil then saute the garlic until lightly browned.
2. Add the crabmeat and cook until done.
3. Add the aligue and cook for a minute. Season lightly if desired.
4. Serve over hot cooked pasta and top with Parmesan cheese.

Don't mix all the aligue with the pasta. use about a tbsp per serving, tossing to coat the noodles. Add more if needed. Store extra sauce in a covered container inside the refrigerator.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Ginataang Hipon, Sitaw at Kalabasa (Shrimp, Beans and Squash)

Ingredients:
1 can or 1 2/3 cups coconut milk
2 cloves garlic
3 slices ginger
1 1/2 cups squash, cubed
1 cup sitaw (long beans), cut into 1 1/2-inch pieces
1/2 kg shrimps
salt and pepper to taste
1 finger chili


Directions:
1. In a saucepan, heat the coconut milk with the garlic and ginger. Bring to a boil then add squash.
2. When the squash is half-cooked, add the long beans and the shrimps. Continue cooking until done and sauce is reduced. Season to taste with salt and pepper.

When buying instant gata, keep in mind that coconut cream is kakang gata while coconut milk is the thinner gata from the second or third extraction. If you're using powdered gata, you'll need to dissolve it in water.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Spicy Garlic Pork and Eggplant

Ingredients:
2 pcs eggplant
1 tbsp oil
1/4 kg pork, cut into strips
1 pack Lee kum kee Sauce for Spicy Garlic Eggplant


Directions:
1. Cut the eggplants into halves, crosswise then cut into quarters.
2. Fry in oil or blanch briefly.
3. In a skillet, heat the oil and brown the pork slices. Add the sauce and eggplants. Cook until done.

If you don't like eggplants, you can replace it with broccoli, cauliflower, pechay, string beans, or any other vegetable.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Chicken Morcon

Ingredients:
4 pcs chicken breast, deboned
1 small carrot, quartered lengthwise
1 whole pickle, quartered lengthwise
4 sticks cheese
2 tbsp oil
1 pack Afritada recipe sauce
1 bay leaf
1/2 cup water
salt and pepper to taste


Directions:
1. Place the chicken breasts between two sheets of plastic wrap. Flatten with a mallet or the back of a knife. Season with some salt and pepper.
2. On each fillet, place a stick of carrot, pickle and cheese. Roll up the fillets and close with a toothpick.
3. In a pan, heat the oil then brown the chicken rolls. Add the afritada sauce, bay leaf and water. Bring to a boil then lower the heat and simmer until the chicken is tender. Season the sauce if needed.

Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Sauteed Lapu-Lapu and Broccoli

Ingredients:
1/2 kg lapu-lapu fillet, cubed
2 tsp rice wine
2 tsp sesame oil
2 tbsp cornstarch
2 tsp oil
2 tsp ginger, chopped
1 carrot, cubed
1 head broccoli, cut into florets
1/4 cup Lee Kum Kee Chicken Marinade


Directions:
1. Marinate the fish cubes in a mixture of rice wine, sesame oil, and cornstarch for a few minutes.
2. Heat the oil then saute the ginger. Add the marinated fish cubes and cook until lightly browned.
3. Add the remaining ingredients and cook until vegetables are done.

You can also use chicken marinade for fish.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping