Comments on: Guinataang Alimasag a la Marketman / Blue Crabs in Coconut Cream

By: millet

millet — Mon, 09 Apr 2012 03:21:39 +0000

bettyq, yes, will try to do that, too! no water, ha. and yes, i have lots of herbs in my garden. and i got a “perfect cooker”, which is like a big, super efficient pressure cooker. will definitely do bangus/tamban rilletes!

By: Pinksalmonlady

Pinksalmonlady — Sun, 08 Apr 2012 22:52:19 +0000

You have done justice to these beautiful blue swimmer crabs. Its looks so yummy!

By: betty q.

betty q. — Fri, 06 Apr 2012 04:43:34 +0000

Gejo…can you get puff pastry? If you can, you can use that as well…cut into squares, fill and fold to make a triangle. Kung matiaga ka, allow me to teach you Chinese puff pastry (short cut method like the ones they use for dim sum to make curry beef turnovers…not as complicated and not as labour intensive than the traditional puff pastry. Just make sure that when you give the tops an egg wash, it doesn’t drip on the sides so tht the sides can puff up easily. If you don’t have puff pastry, make a flaky pie pastry and use that too and make something like a spinach empanada. I still have frozen spanakopita filling and pie pastry I used for apple pies the the other day. I am making spinach empanadas for Good Friday kung sipagin ako!

By: Gej

Gej — Fri, 06 Apr 2012 02:44:16 +0000

Thank you betty q! I I really should start freezing and canning – not easy for me but I should just do it ano!

Funny you mentioned spanakopita. Another favorite! Remember when I asked you if I could freeze feta? My spinach window is about to close, so it’s about time I make this. Kaya lang I don’t use an oven now, just a toaster oven. And I don’t have fillo. I’ll try this using lumpia wrapper – hope it works.

You must have a cookbook bookstore of a library by now! If there’s something I’d like to take a peek in, it will be your, MM’s and Footloose’s book collections! And your kitchens too, of course.

By: betty q.

betty q. — Thu, 05 Apr 2012 20:28:05 +0000

Stewart: Lucky you have the cookbook! I AM BANNED FROM BUYING ANY MORE COOKBOOKS…BUT just say when! The finished product of my first experiment of processed dulong in olive oil was not pate-y since I added more herb infused olive oil in the jar before processing…so it turned out looking like angulas in olive oil…not wanting to waste it, I turned the contents of 3 jars into rillette, mixing the herb infused olive oil with butter and adding chopped chives. It turned out great…a spread for bruschetta! …and ako lang ang umubos! Next time, we process dulong…we can turn one batch into your confit and I am making my batch into rillette…I can even try smoking the dulong first (once I get hold of a fine mesh) and add some to the rillette.

Millet…that rillete is a MUST TRY!!!! You won’t be disappointed. For you, I am thinking TAWILIS RILLETTE…i know you process sardinas but do not add water. Then smush everything together…vegetables you add and herbs, then reserve some of the herby olive oil and mix it in…pack into ramekins, then top with the butter mixed with a bit of the herby olive oil you used. Even better Millet…BANGUS RILLETE MIxing your sardinas together with tinapang bangus!!!!!!!!!!!!!!!!!!!!!!!!!!!! I AM SO MAKING THIS!

By: Stewart L. Sy

Stewart L. Sy — Thu, 05 Apr 2012 15:15:52 +0000

Thanks Betty! I’ll probably take you up on that! =) Now I’m thinking something like dulong confit style in olive oil…. =) I have the Bouchon (by Thomas Keller) cookbook and there’s a salmon confit recipe in it.

Drrooollll

By: EbbaBlue

EbbaBlue — Thu, 05 Apr 2012 12:18:34 +0000

Oh, Ms. Betty, thanks for the tip. I don’t have a big garden, but a couple of elevated “square foot” type. Years ago, I harvested bagfull of grape tomatoes, chard (which I don’t know what to do), sitaw, white egg looking eggplants (don’t know how to cook them), onions bolted, cilantro shoot up and flowered (did not know seeds are edible), yellow suchinni (got hard on me), watermelon extended to the green grass (lawn guy did not know where to cut), and okra, and brocolli and salad greens. All of these we had so much.

Hubby and I got so overwhelmed, year after he planted only 1 tomato plant and bell pepper.

By: Trin

Trin — Thu, 05 Apr 2012 06:10:33 +0000

Our mom’s version has lemongrass and coriander roots. Sarap! Try this fresh herb-y touch.

By: junb

junb — Thu, 05 Apr 2012 05:33:24 +0000

Ginataang Alimasag with unripe langka will be nice too

By: betty q.

betty q. — Thu, 05 Apr 2012 05:14:58 +0000

Spinach…after blanching, I squeeze the spinach to remove excess moisture and then, I put them in disposable single serving Glad plastic containers…once frozen, I remove them and again in zip plock bags and then label and freeze.

Red peppers,…I roast them till charred, skin them and then pack them in snack size zip plocks (for single use) and freeze….ready to be used …makes excellent addition to spanakopitas with the frozen spinach.

You can even make ready to use spanakopita filling with all your sinach, roasted peppers and carmelized onions you might have.

Eggplants: slice on the diagonal, grill them till you get grill marks…arrange them single layer in between parchment paper and then freeze. Each layer or 2 makes excellent marinated eggplants (in vinaigrette…olive oil, garlic, lemon juice, salt/pepper, dijon mustard,
parmesan cheese) to be used for sandwiches! You can do the same with zucchinis…grill them and freeze…ready to be used in Thai noodle salad.

Do not just compost your leftover vegetables, Gejo! Even romaine lettuce, wash them and drain and blanch quickly, then dry on paper towels and cut them in half, and put in small tupperware and freeze (single serving)…Once frozen, pack them in sandwich size zip plocks. To use, defrost, and add them to salmon head sinigang in miso at the very last.

Yellow beans, green beans, you can process as well as your barloloys and make 3 bean salad with them.

I could go on and on but I am sleepy now!