Apple fritters

apple-fritters

My first encounter with "apple fritters" was with Country Style Donuts where the fritters are made with donut dough with bits of apples, fried and rolled in sugar. I loved those apple fritters. I still do. Country Style outlets have become fewer but when we pass one, Speedy and I always choose the apple fritters over all the other products.Well, I don't have to wait … [Read more...]

Skewered ox / beef tripe a la tempura

skewered-tripe-tempura

I'd call it a satay because the tripe strips were skewered. But the tripe was fried, not grilled, so the dish cannot really qualify as a satay. The tripe strips were also dipped in batter before frying and that makes the dish very similar to tempura. And since I have no idea whether the tripe came from a male or female animal, I'm calling the dish skewered ox / tripe a la … [Read more...]

How to cook: Ovo-vegetarian fingerling sweet potatoes with aioli

boiled-sweet-potatoes2

In Barefoot Contessa, Ina Garten made a dish of boiled fingerling potatoes that she served with aioli for dipping. Speedy and I adored the idea but decided that our version would have sweet potatoes instead. Not only are sweet potatoes cheaper, they are also healthier -- at least, in terms of Vitamin A and beta carotene content.As for aioli, don't feel intimidated. Just … [Read more...]

Bruschetta with spinach, tomato and cheese

spinach-tomato-bruschetta

If you're wondering what the difference is between bruschetta and crostini, it has more to do with the preparation than with the size and thinness of the bread. Both bruschetta and crostini are Italian terms for toast bread. Generally, crostini are smaller and thinner. But that isn't what really sets it apart from bruschetta.Crostini is simply toasted slices of bread … [Read more...]

Spinach and cream cheese dumplings

spinach-cream-cheese-dumplings

Two weekends ago, we were at the grocery and, at the vegetable section, Sam asked if we could buy spinach. How would we cook it, I asked. She said we'd mix the spinach with cream cheese and use the mixture as filling for fried dumplings. Genius, I thought, and she got my attention, naturally.I wasn't aware that she got the attention of someone else -- another shopper, … [Read more...]

Pork curry empanada

pork-curry-empanada

Using the 20-minute ground pork and vegetable curry for the filling, I made pork curry empanadas the other night. See, the last time Speedy came home with bags of chicken curry empanada from Kowloon House, we were very disappointed. Apparently, Kowloon has changed the recipe and the chicken curry empanada is now so sweet it can be served as dessert. I promised myself I'd … [Read more...]

Turon (banana spring rolls) with dulce de leche

turon-dulce-de-leche

How many ways have we made turon? Let me count:1. Cheesy turon 2. Turon with toffee and peanut butter sauce 3. Turon with bacon and cheese 4. Turon with chunky peanut butter 5. Turon with M&MsExcept for the cheesy turon, everything else was Speedy's idea and handiwork. My favorite to this day is the turon with bacon and cheese. There's just something about … [Read more...]

Rj’s bacon-wrapped siomai

bacon-wrapped-siomai

Literally, the siomai were wrapped in bacon, threaded in bamboo skewers, deep fried then served with chow mein. It's not even proper chow mein -- more like instant noodles with fresh carrots and bok choy thrown in.What's the idea? In answering that question, I'll also be answering the more obvious question -- who the heck is Rj? Rj is Sam's schoolmate who likes to … [Read more...]

Bangus (milkfish) fritters with yogurt and honey dipping sauce

bangus-fingers

A new version of an old favorite -- flaked bangus (milkfish) mixed with vegetables and seasonings, formed into logs then fried until golden and crisp. I posted my first bangus fritters recipe on May 21, 2003, you can compare the two and decide which you like better.And just what is the difference between the two versions? Quite a bit, actually. In the old version, the … [Read more...]

Eggplant “pizza”

eggplant-pizza0

It's not really a pizza -- that's why, in the title, "pizza" is enclosed in quotes. But it is like a pizza because it has a crust, and a tomato and cheese topping. In fact, it is like pizza Margherita because the topping consists of slices of fresh tomato, basil leaves and cheese. But it is not a pizza because the crust is a slice of eggplant cooked a la tempura.So, … [Read more...]