I have nothing else in the pantry (unless I go out and purchase something).
The answer is simple — I will improvise a chili con carne recipe.
I have been cooking chili con carne for several years now and this has been a staple with rice, nachos and taco shells. Everyone who tastes it loves the damn thing that one of the Team Leaders in my past life asked for my recipe.
Today I deviate from my original recipe, the recipe that has put my cousin to shame (and I tell you, she does a decent chili con carne too) as I rummage our counter and our fridge for a good substitute for tomato paste and cumin.
Was the result spectacular?
Hell it was!
Pink beans (maybe you can substitute pork and beans? For this recipe I used this)
Garlic (whole and chopped finely)
Yeah, you are correct, substituting tomato paste and cumin are ketchup and curry powder oh thank goodness I still have them at home!
The ketchup I used was UFC banana ketchup. Yup, banana ketchup! If you are a reader from overseas, this kind of ketchup is popular here in the Philippines maybe because it is less pricey than tomato ketchup? Or maybe it’s also because we Filipinos have been accustomed to the tang of banana ketchup versus the sharpness of tomato ketchup.
As for the curry powder, I tweaked this one a bit. With the store bought curry powder as base I added paprika, cayenne pepper, cumin, salt, pepper and sugar. Tossed everything together and kept in a plastic container.
Saute garlic in hot pan with palm oil.
Add the ground beef and cook thoroughly.
Add the spices: star anise, bay leaf, ground oregano, curry powder, cayenne pepper. Mix and let it simmer for some two to three minutes.
Add the ketchup, mix. Season with salt, pepper and sugar. For extra kick, add more cayenne pepper.
Now here is the fun part. I saw that gorgeous looking butter in the fridge and thought hmmm why not give my chili con carne a nice sheen to it? And so I did! Add two table spoons of butter.
When I was working in Makati, I did my best to wake up as early as I could to cook my baon (packed lunch). Aside from it saved me money it gave me free rein with how the dish would look, taste and fare in quantity i.e. will I cook just for myself or will it be good for sharing within a small group (sentiments outlined here).
One of the dishes I adored was this meatball (100% beef of course!) dish in my “home made” spicy tomato sauce. Simple and yummy.
For the meatballs:
Salt and pepper
For the home made tomato sauce:
Sat and pepper (sugar, optional)
Add on – potato (wedges)
Mix all the meatball ingredients. One tip is to test how the meat tastes by frying a small amount of meatball. Adjust taste to your own liking. Fry all the meatballs made then set to room temperature.
Cut your potato (or potatoes) into wedges and fry. While hot, season with some salt and pepper.
For the sauce, saute onion and garlic. Then add the tomato and the basil. Dust some paprika and cayenne pepper. Stir. Add some water and bring to a boil/reduce. Season with salt and pepper (optional: sugar for umami).
Once the tomato has wilted and the sauce has thickened a bit, add the meatballs and potatoes.
Simmer for some 5-10 minutes then serve.
This is absolutely good for sharing! If you had enough of all the meatball boredom, I suggest you have this served. Oh, and you can top it with some grated cheese too. How good is that?
~Photo taken using my now missing Olympus point and shoot digital camera.
One of my favorite cooking shows is Masterchef Australia. Of course I love Australia (and the male inhabitants of this land for someone has represented them very, very well let us not get started on it since this is a food blog) and I love how amazing their produce are (the Masterchef pantry is just to die for season after season after season).
Arguably, one of the “most cooked” cuisine on the TV series is Vietnamese which is, of course, one of the well-known Asian cuisines in the world.
Ha! So off I go to search for an easy to make Vietnamese dish.
Vietnam is a neighbor located our west. It was France’s crowning glory in the far east not to mention Cambodia and Laos. With that said, just imagine how pretty Vietnamese food looks and tastes? Just imagine the exotic and authentic taste of the east meeting the culinary flamboyance of the west — bam!
I have never been to Vietnam yet but thanks to technology, I was able to take myself maybe in one of the busy streets of Ho Chi Minh with my plate of noodle salad.
I actually forgot where I got this recipe from but let me work from memory and give you the ingredients and procedure.
Chicken breast (or thigh)
Dressing: fish sauce, sesame oil, red chili, sugar, lime juice (mix everything, balance to taste then set aside).
Cook the Vermicelli noodle according to package direction then set aside.
Season the boneless chicken part. For this recipe I used chicken breast but you may absolutely use chicken thigh which has more flavor. Season the meat with salt and pepper and fry. Set to room temperature then shred.
This has been my recipe since 2011. In fact, the photos I used were taken on August 14th 2011, almost five freaking years ago (the latest photos I took from Christmas of 2015 were deleted nonchalantly by yours truly, thinking I sent them on GMail for proper filing but nein, no sign whatsoever that I did forward those damn photos).
This is a fool proof recipe as approved by my:
Former colleagues at a global hotel chain.
Former colleagues at an American healthcare provider.
Family (with an uncle who does not eat potato salad unless it is that freaking good).
Also, this is shameless tagging. Best potato salad ever. Endearing, music to my ears, triumph to my taste buds. Hell yes, it’s true. A colleague even told me it’s good it’s orgasmic.
Potatoes* – peeled, cut into cubes.
Bacon – lots of bacon.
Salt, pepper, sugar
Cheese – sliced (into cubes) or grated, your call. Hint hint: I dig the cubes.
Lemon juice + lemon rind
Extra Virgin Olive Oil – for the final drizzle of spectacle
Spring onion (garnish)
Bring the potato to a boil, make sure it is soft enough to be eaten but resistant enough to endure the mixing (of ingredients).
Cut the bacon into small bits (maybe an inch will do) and fry it until crisp. Spare some of the oil used to fry the bacon.
In a large bowl mix everything in: potato, bacon, some of the bacon oil, shallot, cheese and of course, mayonnaise (be perfectly generous).
Adjust the taste by adding salt, pepper, sugar and of course, lemon juice for acidity (lemon rind for an extra something too). Oh, by the way, do not forget to drizzle EVOO!
Once adjusted to your liking you are ready to garnish it with spring onion and lemon rind (green and yellow awww!).
Chill. Serve cold.
Simple ingredients. Simple processes. Not so simple result (and I kid you not). Even a grade 10 student can nail this. It’s straightforward yummy.
*for color, you may add a few slices of beetroot.
~Photo taken using my now missing Olympus point and shoot digital camera.
**IMPORTANT: I am having lighting issues at home so please pardon the quality of my photos that have gone from bad to worse**
I’ve been craving for piping hot sopas (macaroni soup) the past few days and thank goodness my mother was craving for it too so yay! Sopas for lunch today, a very calm and blessed Sunday (the last Sunday of November).
Yes, I am claiming it. Do not get me wrong, this is still fairly affordable (costs about P300 if not for the macaroni and evaporated milk I found on our stash) and can feed seven to 10 people.
Bring the chicken soup pack to a boil with carrots, onions, bay leaf, garlic and salt.
Once the chicken is cooked, take it out and bring to room temperature; set aside chicken stock.
When the chicken has cooled, remove the flesh from the bones.
Saute the chopped onion, garlic, carrots, ground beef, chicken strips and cheesedog. The trick is to add a tiny pinch of salt for every layer of ingredient. This intensifies the flavors. Since I love spicy, I added cayenne pepper to my meat base (yum).
Pour one can of evaporated milk to the (approximately) three cups of chicken stock. Bring to a boil.
As soon as the stock boils, pour the “dry ingredients”, simmer for some five minutes.
Add the elbow macaroni. Let it cook.
When the macaroni starts to soften in texture (al dente anyone?) include the cabbage.