by Penny Angeles-Tan | Jan 25, 2021 | Bon Appetit
Purefoods Ready to Eat variants
Purefoods Ready to Eat Viands has 9 different variants and I decided to start with something easy … Pork Humba. For those who are unfamiliar with Pork Humba, it is a sweet and savory dish. This (in my opinion) makes it a perfect filling for siopao, as it will be reminiscent of Pork Asado.
Siopao (sometimes called steamed dumplings) is best known as a Chinese snack, often served with noodle soup.
It’s as easy as 1-2-3
Purefoods Ready to Eat Viands: Pork Humba
Purefoods Ready to Eat Viands are truly easy to serve. it only takes less than 10 minutes to feed our family.
- Take your selected Purefoods Ready to Eat viand from the freezer.
- Thaw it out in the chiller or drainboard.
- Open the package and pour its contents into a pan and heat for 8 to 10 minutes.
It’s that easy! Usually served with hot rice. 🙂
This was the recipe provided by HomefoodiePH and Purefoods for Humba Pao:
Ingredients:
- 1 pack Purefoods Ready to Eat
- 6 pieces store-bought cua pao, reheated to package instructions
- 6 tbsp. chopped peanuts
- 3 tbsp. coriander (wansoy) leaves
Instructions:
- Slice humba into 1/4 inch thick slices. Reheat in a pan with the sauce.
- Assemble by placing a few slices of humba in the pao and drizzling with humba sauce. Serve with peanuts and coriander.
That recipe makes 6 servings.
What I ended up doing
I didn’t have any cua pao and I didn’t want to have to go to the grocery just to buy some. But I did have the ingredients to make siopao buns, so that is what I did. This is the recipe that I used.
Siopao bun
This is the recipe for making just the buns without the filling. You can fill the buns with any kind of food really. It could be savory, or sweet, or both!
Prep Time1 hour hr 32 minutes mins
Cook Time25 minutes mins
Course: Side Dish
Cuisine: Chinese
Keyword: bread, bun, siopao
Servings: 12
Author: Penny Angeles-Tan
mixing bowl
measuring spoons and cup
Rolling Pin
rolling mat or board
steamer
- 1 cup warm water
- 2 tsp dry instant yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cups sugar
- 2 tbsp oil use a neutral oil
- 1 kalamansi (juice only)
- a little more flour for dusting when kneading
Prepping
Combine the water, yeast, 2 tbsp. sugar, and salt and mix. Make sure that the milk is not too hot or the yeast will die. Let it sit for about 10 minutes. You will know the yeast is alive and ready if it bubbles up.
In a mixing bowl combine the flour, baking powder, remaining sugar, oil, and kalamansi.
Pour the yeast mixture into the flour mixture and mix until fully blended. Knead until it turns into a dough that is smooth and not sticky.
Cover the bowl with a clean cloth and set it aside for 1 hour or until it doubles in size.
Assembling the pao
After an hour, take the dough out of the bowl and put it on your rolling mat or board and knead it a little more then roll it into a log and divide it into 12 equal (or as equal as you can make them) parts, and set them aside on a tray or mat without touching each other. You can roll them into balls for easier handling later. Cover with a cloth until you need them and let them rest for 30 minutes. The dough will rise even more.
Take one part and knead it and make a ball. Dust it with flour and flatten it with your palm then roll it into a flat disk (circle) making sure the center is thicker than the sides as the middle will hold the filling.
Place 1 to 2 spoons of the filling in the middle of the disk and then gently lift the edges to the middle in folds and then pinch and twist.
Take a small piece of baking paper (or waxed paper) and put the bun on it. This will prevent the filling from leaking out. Place the assembled bun on a plate or tray until you will cook it.
Repeat from step 2 of "assembling the pao" for the remaining dough balls.
It's time to steam
Place your steamer on the stove. Make sure there is water underneath or it won't steam. 🙂 Turn it on and wait a few minutes before putting the buns in
In the steaming tray place enough buns without touching. Keep in mind that the buns will still expand. It is likely that not all the buns will fit in one layer so you will need to either put another layer or just cook a second or third batch. Steam your buns for 20 minutes then turn off the stove and let the buns sit in the steamer for another 5 minutes before removing them.
Notes
- You can fill these buns with anything you want. Keep in mind, it is really just bread. 🙂
- If you are cooking more than one layer of the buns, keep in mind that they will not cook the same because one layer will be hotter than the other. In my experience, the buns at the bottom "blossom" better than the ones on the upper layers.
This recipe is based on research from 2 or 3 recipe sites and I adjusted based on my available ingredients and the amount of effort I was willing to put into it. 😀 This is loosely based on the pita recipe I followed last time but instead of grilling the bread, I steamed it. This is the first time that I made this so while I got it to cook and taste the way it should, I couldn’t get the right technique to pinch it closed consistently, hehe. The next time I make this I will most likely fold the buns into cua pao instead of siopao. 😀
How does the Pork Humba taste?
The Pork Humba ready to eat viand tasted just like pork humba should … savory and sweet at the same time. The meat was just the right level of softness and was anything but tough or dry.
I will confess that instead of thawing it in the chiller or drainboard, I decided to put it in the pot frozen and thaw it gently on the stove in low heat.
I also decided to cut it up with scissors in the pot, instead of cutting it on the board with a knife. This was because I didn’t want to waste any of the sauce.
I didn’t get to use all the humba when I made the paos so what was left I set aside I intend to eat tomorrow for lunch. 🙂
Feedback from the fam
Purefoods Ready to Eat Viands: Pork Humba
They loved it! They loved the flavor of the humba and the combination with the siopao bun (phew!) Now I have one more new recipe to add to my repertoire. Thanks for the assist, Purefoods! And thank you, HomefoodiePH for the recipe suggestion. <3
by Penny Angeles-Tan | Jan 23, 2021 | Bon Appetit
Someone once asked me if we (the family) have considered going vegan and I told them that my family will eat anything I prepare (so they say) so it often depends on what I end up cooking.
Lately, I’ve been trying out different ways to cook tofu, as those of you who follow my blog can tell. 😀 My latest attempt is a dish I like to call Tofu ala Bistek. Bistek is the Filipino word for Beef Steak. The process is not quite the same but the end result is.
Tofu ala Bistek is best served with warm rice. Enjoy!
Notes:
- Cutting up the tofu into strips was my choice because I wanted to make sure the marinade would really seep in and I wanted it to look like meat slices.
- Using pancake syrup adds that little bit of sweetness the dish needs but you could try using sugar or honey, I suppose. Feel free to experiment!
- You can marinate the tofu for less than an hour, of course, but note that it will be more flavorful the longer you keep it in the marinade.
- I wouldn’t suggest marinating it overnight as the tofu might crumble or become too salty. I cannot be sure of this, of course, as I have never done that myself. 😀
Tofu ala Bistek
A new take on a Filipino standard.
Prep Time1 hour hr
Cook Time15 minutes mins
Course: Main Course
Cuisine: Chinese, Filipino
Keyword: filipino, tofu, vegan
Servings: 4
Calories: 142kcal
Author: Penny Angeles-Tan
- 500 grams firm tofu
- 1/3 cup light soy
- 1/3 cup rice vinegar
- 4 tsp pancake syrup
- 2 tsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, minced or grated
- 1 onion, sliced into rings
- oil for frying You want to use a neutral oil like vegetable oil
Prepping
Place some paper towels on a cutting board and put the tofu on top of it and cover with another paper towel. If you have a cast-iron pan or any heavy pan, place the pan on top of the paper-covered tofu and just let it sit. The weight of the pan will press out the excess water while you work on the marinade.
In a bowl combine light soy, rice vinegar, syrup, sesame oil, garlic, and ginger. Mix and set aside.
Remove the heavy pan from on top of the tofu and remove the paper towels. You will notice that the towels are now wet from the water that was pressed out of the tofu.
Slice the tofu into thin slices (not too thin or it will just crumble!) and arrange them flat on a shallow dish or tray and pour the marinade on top. Cover and set aside for up to an hour. If you are like me and you tend to forget if the waiting time is long then cover the dish/tray and put it in the ref while it is marinating.
Time to cook
Place your skillet or shallow pan (a wok would also do nicely!) on the stove and heat it.
Place oil in the pan and once hot enough place the marinated tofu (only) flat and leave it alone to brown for a few minutes. Don't get tempted to move it around or the tofu might crumble. Allow it to brown and set. Do not throw away the marinade as you will need it later.
After a few minutes and the bottom is browned, gently flip each piece and brown that side, too. You can tell that the tofu is ready to flip when it starts to shrink a little and look puffy like a pillow.
When both sides are browned, take your sliced onion and scatter the rings on top. Pour the marinade over everything and cover for about a minute.
Your dish is now ready to be served and eaten. 🙂
If you try this recipe, please make sure to tag me on social media @slvrdlphn with the hashtag #slvrdlphnrecipes. Let me know, too, if you come up with a tweak that would make this dish different but still delicious!
by Penny Angeles-Tan | Jan 8, 2021 | Bon Appetit
As I get older I find that I tend to lean more towards healthier dishes … in part for better health, but mostly because the price of meat has skyrocketed! While I am wont to enjoy vegetable dishes sadly the rest of my family are not so inclined. I don’t want to trick them with veggie meat (mom already tried it and didn’t like it) so the next best thing for my carnivorous family … tofu!
In the past, I’ve made tofu steak, stir-fried tofu with eggplant and mushroom, etc. But often I find that if not for the tonkatsu sauce or oyster sauce to top off the dishes, the tofu would be bland. This led me on a search for tasty tofu dishes.
How this dish evolved
Whenever I try new dishes at home I usually like to work with ingredients that I have on hand rather than wait until I could run to the grocery to get the additional ingredients I need. This usually means that I go through a lot of recipes in recipe books I have here at home and online to find the one that suits my needs the best.
One such dish is this garlic pepper tofu. One frustrating thing about tofu is how in most recipes, no matter how flavorful the sauce is, the tofu itself is always bland. So I searched and searched and searched until I found this recipe for salt and pepper tofu on thewoksoflife.com which I then modified based on what ingredients I had on hand and made it more garlicky than salty.
What’s in my pantry
Obviously, I had most of the ingredients from the original recipe. I just cut out the chilies which add spice and color to the dish because, well, it was New Year’s Eve and I didn’t want to go to the grocery again. Plus, I was already elbow-deep in cooking other dishes at the same time.
I just wanted to highlight a few ingredients …
Sesame oil is readily available in most groceries. The one I used here is a Korean brand (I think) because that was the last one I bought at Robinson’s Easymart down the street. Popular brands of sesame oil are Lee Kum Kee and Good Life.
Cooking wine might be a little more difficult to find but is readily available at Hi-Top Supermart. In case you weren’t aware of it yet, the price of most grocery items is less expensive in Hi-Top than in any other grocery. Cooking wine comes in red and white. For tofu, I personally think white cooking wine is a better choice but if what you have is red, go ahead and try it.
Now, if you don’t have cooking wine but you do have regular wine, I say have at it! 😀 It just means that your food will have a stronger wine flavor. As for rice wine vinegar, no, you cannot use that as a substitute for cooking wine. It will make your food more acidic.
Weber Roasted Garlic & Herb Seasoning was something we purchased at a whim at S&R which we use for seasoning meat when we are in the mood to grill. But who says that’s the only time we could use it, right? Fair warning, though, this seasoning is a bit pricey at P350 per bottle.
Most of my spices are from McCormick as that is the most readily available brand here. My dream is to one day have a spice rack filled with every spice imaginable. 😀 Other than McCormick, I also get some special seasonings from Badia and Weber which I get from Landers and S&R respectively.
What really caught my attention is how Bill (the author of the post on thewoksoflife) managed to infuse the tofu with flavor so that is what I did my best to imitate as well. This dish turned out so well that I was not able to take a picture of it before the horde could attack it, lol! I hope you enjoy this recipe! Do let me know how it turns out when you try making it yourself.
Garlic Pepper Tofu
This dish is proof that vegetarian dishes can be exciting! And zesty!
Prep Time2 hours hrs 5 minutes mins
Cook Time10 minutes mins
Course: Main Course
Cuisine: Chinese, Vegan
Keyword: tofu, vegan, vegetarian
Servings: 4
Calories: 239kcal
Author: Penny Angeles-Tan
Brining
- 1 block firm tofu
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tsp sugar
- 1 1/4 cup warm water
- 1/2 tsp sesame oil
- 1 tsp white cooking wine
Seasoning and dredging
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1/4 tsp cracked pepper
- 2 tbsp all-purpose flour
- 2 to 3 tbsp corn starch
Cooking
- oil
- 5 cloves garlic, chopped
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1/4 tsp cracked pepper
- 1 tsp Weber roasted garlic and herb seasoning or Badia garlic pepper seasoning this is, of course, optional, but personally, I like the extra zest and crunch. In lieu of that, you may replace it with more garlic and cracked pepper. 🙂
To get some flavor in the tofu, the first step is to brine
Make sure to slice your firm tofu into bite-sized cubes, which is approximately half an inch.
Combine the garlic powder, onion powder, salt, sugar, and warm water in a shallow bowl and mix.
Place the sliced tofu in the same bowl and mix it gently so that each piece of tofu is coated in the brine, not just the bottom. Cover the bowl and let it sit for 1 to 2 hours.
After 1 to 2 hours place a strainer over a bowl and pour the tofu gently to drain and let it stand for 5 minutes
In another bowl, combine the sesame oil and cooking wine and mix. Pour the drained tofu in the mix and gently mix to coat.
We dredge to get that crispy outer coating
Combine the salt, white pepper, cracked pepper, flour, and cornstarch. Sprinkle over the tofu soaked in sesame oil and wine and use a spoon to turn the tofu so that all of them are coated. You can also give the bowl a gentle shake or two (or three) making sure not to crumble the tofu. The combination of ingredients will create a white paste that is meant to coat every single piece of tofu.If you think the batter is too wet or if you want your tofu to be crispier, go ahead and add a little more cornstarch.
It's time to get cookin'!
Mix the salt, white pepper, cracked pepper, and optional seasoning and set aside.
Place oil in your wok and heat up for around 30 seconds on low heat only. DON'T GET TEMPTED TO RAISE THE FLAME/TEMPERATURE! That comes later.
Put in the chopped garlic and move it around the pan to cook evenly. If the heat is low, it should not burn. Cook it until it is light golden brown. Voila! Crispy garlic!
Use either a slotted spoon or a fine mesh strainer to fish out the garlic and set it aside for now. Make sure to leave the oil in the pan! You're going to need them for the next steps.
Heat the oil to medium-high heat, you may add oil if you feel the need to. Place the tofu in the pan in a single layer, making sure each one is touching the oil. Once the bottom part is browned flip each piece to brown the other side.
When all the tofu is browned on all sides put the crispy garlic and remaining spices in the pan and toss everything for about 15 seconds. Scared to toss like the chefs? Not to worry, stirring with a spoon or spatula will do as well. 😀
And you're done! Serve your dish and watch the fam eat it with gusto!
It may seem at first as if preparing this dish takes too long, but trust me when I say that brining is an important step. Brining is also very simple to do – combine the ingredients then forget it for 2 hours. 🙂
by Penny Angeles-Tan | Jul 11, 2020 | Bon Appetit
Tokwa’t baboy is one of my favorite dishes. I could eat it for breakfast, lunch, and dinner. 😀 I have always wanted to make this myself but was never motivated enough to do so until now. I searched and found so many recipes online but I wanted something simple. For one thing, you can’t really find pig’s ears at the supermarket. In the end, I decided to follow the recipe for tokwa’t baboy of Chef Mira on Yummy.ph. As is my wont though, I confess, I did not follow it religiously, hehehe.
Here is my version of tokwa’t baby. Fyi, I also have this posted at hearthandhomebuddies.com.
Tokwa't Baboy
Tokwa't baboy is considered as Filipino comfort food. Some would contend that it makes for a great partner to an alcoholic beverage but I am of the mind that it is best served with steaming hot rice.
Course: Main Course
Cuisine: Filipino
Keyword: comfort food, pork, pulutan, tofu, tokwa
Author: Penny Angeles-Tan
- 1/2 kilo pork liempo
- salt
- pepper
- 5 cups water
- 1/2 kilo firm tofu (also called tokwa)
- coooking oil
- 1 1/2 cups cane vinegar
- 1/4 cup soy sauce (I prefer using light soy)
- 4 tbsps. sugar
- 1 medium onion, chopped fine
- 2 pieces long green chilis, sliced (siling pangsigang)
Rub the meat with salt and pepper and set aside for a few minutes.
Take a pot, place the seasoned meat in it, and pour in the water. Boil the meat to soften it. When you see brown stuff floating on top skim it off and throw it away. I keep a bowl handy just for this.
Once the water is reduced and the meat is softened remove the pot from the heat. Scoop out the meat and place it in a strainer to drain.
Place oil in a wok or frying pan and fry the tofu until golden brown. Do not overcook or the tofu will become too tough. Once cooked put the tofu on a paper towel to rest and drain.
Take out your chopping board and knife and cut up the meat into bite-sized pieces and set aside. Do the same for the tofu. When cutting the tofu, do not put too much pressure on the knife. Move the knife back and forth like a saw to cut through it gently. Both the meat and the tofu should be approximately the same size.
In another frying pan or wok combine the vinegar, light soy sauce, sugar, a dash of salt, and 1 cup of pork broth. This is the water used to boil the pork in. Simmer until the sugar is completely melted.
Add the onion, green chilis, and meat. Mix and simmer for a few minutes. Add the tofu, mix gently, then remove from heat. I would just turn off the stove.
Take a serving dish and scoop out the meat and tofu and arrange it. Pour the sauce on top.
Serve and enjoy!
If you like this recipe and will replicate it, take a pic and share it on Facebook or Instagram and don’t forget to tag me and use the hashtag #slvrdlphnrecipes
by Penny Angeles-Tan | Jun 3, 2020 | Bon Appetit
One of the best things that came about during the lockdown is the onslaught of online cooking videos found across all social media platforms. More and more people are honing their culinary skills by experimenting and trying out new recipes in the kitchen. While this is great, it’s always good to keep a few important things in mind, most especially conserving energy and avoiding food waste when preparing meals for the family.
Here are some useful tips from Solane, one of the country’s leading LPG solutions provider, on saving energy, time and ingredients in the kitchen:
Get your ingredients ready.
Some people tend to prepare the ingredients in the middle of the cooking session while the cooking gas is on. Not only is this a waste of time but also an unnecessary waste of gas. Be sure to prepare all the ingredients ahead of cooking time and put them within your reach as you cook. That way, you don’t need to run around the kitchen to hunt for ingredients, making your cooking time shorter. This will also help you save cooking gas.
Defrost before cooking.
Some of us are probably using our microwave to defrost our frozen food. Doing this consumes a lot of electricity when our aim is to save money on our bills. Instead of using a microwave, take out frozen ingredients ahead of cooking time, place them on the counter, and thaw at room temperature.
Use low heat as much as possible.
If you’re cooking or tenderizing meat by boiling, make sure to cover the pot with the lid and lower the heat as soon as it starts to boil. Leave it simmering until soft and tender. You are making the most of your cooking fuel by doing this.
Choose your burner.
The bigger the burner, the more energy or cooking gas is used. When you’re using a small pan to cook, use a smaller burner. But If you have only one burner or your burners are of the same size, turn down the flame as soon as food starts to boil to maximize cooking gas.
Keep your LPG well-maintained.
Keep your household safe by turning off the LPG cylinder valves when not in use. Do a regular maintenance check on your stove and LPG tank such as checking if your burners, regulators, and hose are clean and functioning well and that the LPG tank is in good working condition. Regular inspection of your stove and LPG is a good safety and energy-saving practice.
Cooking at home is great but remember to be practical and smart about it. Save your time, money, and maximize your cooking gas by following these easy hacks from Solane. For more information, visit www.solane.com.ph.
by Penny Angeles-Tan | May 14, 2020 | Bon Appetit
Garlic Butter Shrimp is so easy to cook. The main reason we don’t prepare this more often is that shrimp is quite expensive. Today my mom got half a kilo for Bubu which she graciously shared with us.
Here is my recipe for Garlic Butter Shrimp.
Garlic Butter Shrimp
Garlic butter shrimp is so delicious and so easy to prepare.
Course: Main Course
Keyword: butter, garlic, seafood, shrimp
Author: Penny Angeles-Tan
- 500 grams shrimp
- Sprite
- 8 tbsps Anchor butter 1 stick
- half a head of garlic, minced
Wash and clean the shrimp by cutting the whiskers short and place in a clean bowl.
Pour in enough Sprite to cover and let sit for 10 minutes.
Heat a saucepan and melt the butter. Add the minced garlic and mix. You want the taste of the garlic and butter to really incorporate.
Using tongs, arrange the shrimp in the saucepan so that all the pieces are flat and swimming in the butter. Lower the flame and cover.
After 1 minute remove the cover and flip the pieces of shrimp. to properly cook the other side, too. Cook uncovered for 1 minute then turn off the stove.
Your dish is now ready to serve.
Plating the shrimp
Plating is important. It makes the dish look even yummier than it already is.
- Get your serving dish (preferably one with a lip as this dish has a sauce) and carefully lay out the shrimp. I suggest using tongs for this.
- Get a spoon and scoop out the garlic from the pan and place it down the center of the dish.
- Pour (or spoon) the butter sauce over the shrimp to make it look shiny and moist.
Enjoy!
If you like this recipe and will replicate it, take a pic and share it on Facebook or Instagram and don’t forget to tag me and use the hashtag #slvrdlphnrecipes
The Pork Humba ready to eat viand tasted just like pork humba should … savory and sweet at the same time. The meat was just the right level of softness and was anything but tough or dry.
Keep your household safe by turning off the LPG cylinder valves when not in use. Do a regular maintenance check on your stove and LPG tank such as checking if your burners, regulators, and hose are clean and functioning well and that the LPG tank is in good working condition. Regular inspection of your stove and LPG is a good safety and energy-saving practice.
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