Category: Food Blog & Review

Chicken Adobo a la London

This slideshow requires JavaScript.

I was happy how this recipe turned out. It was really good. Perfect for parties, bring it out in the garden for an additional summer barbecue fare.

Chicken Adobo a la London

Ingredients

2 lbs chicken pieces of thighs and legs
3 pieces dried bay leaves, I used those fresh from my garden
3 tbsp soy sauce
6 tbsp vinegar
3 -6 cloves garlic, chopped finely
1 cup water
2 tbsp cooking oil
1 tsp Demerara Sugar
1 tsp whole peppercorn
Salt to taste

Instructions

  1. In a little container,  mix together the soy sauce and garlic.
  2. In a separate large glass container, a lidded Pyrex glass, arrange the chicken pieces and then pour over them the soy sauce mix to marinate for at least three hours or overnight in the fridge.
  3. Heat the oil in a large frying pan.
  4. Fry the marinated chicken pieces and garlic slivers in the oil.  Cook the  the chicken until golden brown on all sides.  Be careful with the frying as bazookas of hot oil and liquid sometimes will shoot out. 🙂 Ouch
  5. I transferred the cook chicken pieces into a casserole pan and then poured into it the remaining marinade, also adding the cup of water and vinegar. (My mother had told me never to stir the adobo before the vinegary sauce has started to boil. – No idea why!)
  6. Add the bay leaves and whole peppercorn, put the lid on the casserole and simmer for half an hour or until chicken is cooked.
  7. Sprinkle in the sugar.
  8. Check that the sauce is to your liking.  Add more vinegar if not rightly sour, add soy sauce if it is still bland and if preferred season with a dash of salt.
  9. Serve Immediately with freshly boiled rice.

Optional!  To make the Chicken Adobo that little bit more special:

From Step 8, continue cooking a little longer.

  • Minced a couple of garlic cloves
  • Heat a little oil and saute the garlic.
  • Take out the chicken pieces from the casserole, leaving the sauce to simmer until it reduces.
  • Fry the chicken pieces in the garlic until they start to sizzle.
  • Arrange neatly in a serving platter and pour sauce over the pieces.
  • Serve and enjoy!

Beef Goulash Recipe

Beef Goulash, photo by JMorton

I think the best way to eat beef is by slow cooking it in stew or casserole to make every sinew mouth-wateringly soft especially when using cheap cuts of meat.

Goulash is a Hungarian national dish. This dish is a history in itself.

During the 9th century, goulash or rather gulyas was a staple of Hungarian herdsmen, looking after the cattle.  They used to eat cuts of beef boiled with vegetables.  The word gulyas actually means herdsmen.

Then came the 15th century and the invasion of the Ottoman Turks.  The Turks introduced paprika to Hungary.

Hungary loved paprika.

They embraced paprika into their cuisine in such a big way.   Gulyas got the paprika treatment, which we know now as goulash.

To cook an authentic goulash, be generous with the paprika.

Recipe to follow and the postulant cook is experimenting!

 

 

 

Kitchin N1 – Buffet Restaurant – Review

KitchinN1, photo by iPhone by JMorton

As it was going to be my birthday soon, we decided to have our family  birthday celebration dinner this weekend, because it would be impossible to get together on a weekday due to work and school commitments.

We decided this time to go farther afield to Kings Cross not too far on the Tube. as we have been to most of restaurants in our locality in North West London.

So our Stacey searched for a restaurant that would cater to our different tastes in food.

Not too spicy for Nathan’s sake being only 8 years old.

Not pasta for Peter as not partial to Italian food.

Steak for James.

More adventurous recipes for Stacey who likes to try different cuisine.

As for me, the birthday girl, I’ll eat anything, the more the better as long as it is vegetable, seafood, pork, beef, lamb, chicken, duck and the occasional venison.  No other animals please.

Inside KitchinN1 Restaurant, photo by JMorton

Buffet, photo by JMorton

Kitchin N1 – Buffet Restaurant – Review

Kitchin NI in Kings Cross was the ideal choice.  It is an eat all you can buffet restaurant, serving Chinese, Italian, Indian, Thai and a little Indonesian (I love the Nasi Goreng).

We got there just before the opening time for dinner at 5:00pm.  There was already a queue forming.  Thank goodness, Stacey booked us a table.

When we were shown to our table, there was a flyer, giving a mini-etiquette on how to go about the eat all you can buffet.  It reminded the diner not to overload the plates as one is more than welcome to go back for more, no matter how many times during the course.

Without much preamble, I sauntered into the buffet area, selected and filled my plate with different meats cooked a la Indian style.

Peter, Stacey, James and a very starving Nathan followed suit.

I have to say, I enjoyed my Indian meal.  It was very tasty.

I went back for more and this time I tried the Chinese.  I am afraid I was not very impressed with the Peking duck.  The duck was cold and their crunch and crispness had been replaced by dryness and toughness.  It wasn’t tasty.

Thank goodness for the Nasi Goreng though, it was delicious and Stacey agreed.  This Indonesian rice dish was appetising and went well with the sweet chilli chicken.

Stacey told me that it was meant to be seafood night today and she said she saw plenty of huge prawns at the farthest table near the salad dishes.

I had a look but the prawn was in the lightest of pink, almost white, and looked rather cold.  If a seafood is cold, I am not interested.  And I was not interested.

I heard from Peter who partook a few that it was not that good. He commented that the prawns tasted watery like they just have been defrosted.

Nathan was happy with his meal.  He was delighted with the chocolate fountain and the dipped marshmallows, he looked so cute with all the chocolate drips in his mouth and chin, just how a child should look after a good meal.

All in all, we did enjoy the food but Peter said he was not happy with the first plate he picked, it was barely clean and the next one had water still running on it.  He was unlucky, my plate was alright.

The service was good too, they removed the used plates immediately preventing unsightly dirty dishes whilst we were having our next course.

At nearly 18 pounds for an evening meal rate each, one should be really hungry to get a real value for money.  I think we did as evidenced by bulging stomach complete with stomach ache.

Ha ha ha  Happy Birthday to Me.

Next stop is Bang Bang for my actual Birthday!  Yey

Mussels with Malunggay and Potato Viand

mussels, photo by Ruben Ortega

Mussels with Malunggay and Potato Viand

This recipe is perfect for all kinds of weather but more so during the colder times.  It is healthy as well.  It is rich in minerals and vitamins.

Malunggay is fast becoming a superfood which contains a lot of nutrients good for the repair and maintenance of body tissues.

Ingredients

 

  • 1-2 lbs. mussels, cleaned of all grits and scum
  • 2 inches ginger, peeled and sliced
  • 2 medium potatoes, peeled and cut into 6-8 pieces each.
  • 1 large bunch of malunggay leaves, hard stalks trimmed off and discarded
  • 1 onion, peeled and sliced
  • 6 cups water
  • Salt and ground black pepper to taste

 

 Method of Preparation:

 

  1. In a large casserole pan, bring the water to a boil.
  2. Drop in the onions and ginger.   Cover the casserole pan and leave to simmer for 8 minutes.
  3. Add the potatoes and cook for 5 minutes.
  4. Stir in the mussels and gently simmer for 5 minutes
  5. Sprinkle salt and ground black pepper.
  6. Add the malunggay leaves and cook for 5 minutes without covering the casserole.
  7. Quickly check the seasoning.  Add a little bit more salt and black pepper if needed.
  8. Transfer to a serving bowl and enjoy with freshly boiled rice and some side dishes.

Super, super yummy.

 

Biko From Alma’s Kitchen

Biko, photo by PH Morton

Biko From Alma’s Kitchen

My sister-in-law, Alma is a very capable woman.  A good example of a decent human being.  She is friendly, she is caring, she can’t do enough to be helpful to anyone.

She is well like by everyone.

Her abilities go on and on.  What I like most about her is her cooking.  She can really cook up a storm.

Her biko is to die for.  Peter, my English hubby, who do not usually eat anything made of rice love’s Alma’s biko.

The above photo was from Alma’s kitchen.  Doesn’t it look so delicious?  And it was so yummy.

Click here for the recipe!

Biko a a favourite of mine.  It reminds me of happy childhood and young adulthood in the Philippines. It reminds me of my loving family, cheerful, always ready for a laugh and adventure.

I remember my mother going to market and coming home with biko, which we would share and enjoy.

I remember my grandfather coming home with ‘pasalubong’ of biko, amongst others, when he goes out.

Biko is a symbol of halcyon days for me!

Sinangag (Garlic Fried Rice Filipino Style)

Sinangag, Photo by JMorton

Sinangag Breakfast , Photo by JMorton

Sinangag (Garlic Fried Rice Filipino Style)

Filipino fried rice called sinangag is the easiest fried rice recipe to do.

It is so tasty because of the addition of fragrant garlic.  It gets even tastier if the oil you fry it in was from the oil you fried your meat of dried fish in as it absorbed all the tasty residue of the meat or fish.

Fried rice are better cooked from left-over rice or at least rice that has been cooked a day or night before.  A day old rice has a a better texture as it had ‘dried’ up as it sits on the fridge.  A fried rice from a freshly boiled rice tend to yield a rather soggy mess.

Sinangag cannot be simpler.  It can just be from left-over rice, onion and garlic.  This is because it is often eaten with separately cooked friend eggs, salted eggs, hot-dog sausages or the best there is – tuyo or danggit.  (See above photo.)  All washed down with a hot strong milky coffee.

Ingredients:

2 cups leftover rice, even out the clumps

4-6 garlic, peeled and chopped or minced finely

1/2 onion, chopped finely

salt & pepper to taste

1 tbsp cooking oil

Procedure:

Heat the oil using a wok or a large frying pan over medium to high heat.

Fry the garlic, then quickly add the onion.  Stir-fry until fragrant.

Add the rice.  Fry vigorously until the grains absorbed all the oil giving off a fragrant breakfasty aroma. 🙂

Serve immediately with any of your favourite meaty or fishy breakfast.

Enjoy!

 

34452 Mask – Clicks Global Research

43352 Mask, photo by JMorton

34452 Mask – Clicks Global Research

Ok, I have joined Clicks Global Research with the intention of getting products to review on my website.

This 34452 Mask is the very first product that I have received.  I got it just now 9 September 2017.

I have to start it immediately as I have to complete questionnaire no 1.

I hope this mask will make my ageing skin brighter!

….

Day 1

I have just applied the mask at 12:21pm after I have cleanse my face thoroughly with Simple foaming cleanser followed by Nivea gentle Exfoliating scrub.

I applied the mask generously as now I am beginning to feel a little tightening to my face and a little itching between my nose and lips.

It is 12:31, I rinsed off the mask with warm water.  I don’t see much difference, except I feel refreshed and I can still feel a nice tingling to my face.  Nice.

Day 2

Noticed that my face was itchy and had a two or three pimples overnight but surprisingly my skin is brighter.

Apply another coat of the mask.

Yeah, my face is brighter and thank goodness, the pimples did not bother to stay.  They just vanished as quickly as they appeared.

%d bloggers like this: