Lemon Spaghetti with Fresh Oyster Mushrooms

by Cress Sia

This dish is for all vegetarians out there!

I salute you brave hearts for choosing that difficult road! Man, I can't imagine the temptations you come face to face with everyday... I mean, whoa! That can't be easy!

I highly doubt I'll ever be a vegetarian... in the near or far future. I love food too much. Wayyyyyyy too much!

But I'll never say never.

Here's one vegetarian dish I surprisingly like. (Because I usually don't like vegetarian dishes. I had to force myself to eat veggies when I was pregnant! It was agonizing... Opening my mouth to spinach and eggplants and okra and kangkong and chop suey?? Blech!)

Oh by the way eggplants are not veggies. So are squash and tomatoes and zucchini. (Too bad huh?? Can't pat yourself on the back for eating pumpkin soup!) They are fruits, for your information ladies and gentlemen. I don't know how the world including myself came to know them as veggies.

On the other hand, potato is a veggie. Remember that. ESPECIALLY when you're eating french fries.

So every time a mom scowls at you because you let your kids eat french fries, get MAD!

Scowl back at her and say, "french fries ARE vegetables!"

Stick your tongue out too!

YEAH!

TAKE THAT!

And go ahead and add, "Bet you didn't know that, did you!"

YEAH!

Go MOMMA!

Lol.

But yes, potatoes are vegetables, albeit starchy vegetables.

The best vegetables are the leafy ones (yep, the ones that taste blech!).

Here's the recipe for my lemon spaghetti with fresh oyster mushrooms.

Prepare the following:

1/4 cup freshly squeezed kalamansi juice
1/2 cup chopped tomatoes
2 tablespoons chopped garlic
250 grams spaghetti
6 tablespoons olive oil
1 1/2 cups fresh oyster mushrooms, sliced.
1 tablespoon chicken powder
1/2 cup parmesan cheese

Begin by cooking your spaghetti al dente, around 8-10 minutes in boiling water, uncovered.

While the water for your pasta is coming to a boil, heat a wok on medium low heat.

Add your olive oil.

Throw in your chopped garlic and let sizzle.

Dump your chicken powder and stir.

At this point the water for my pasta has boiled and my kitchen helper asks me if she should put in the "eh-spagghet-teh" and I say yes without trying to laugh.

I hope my son Cooper didn't just hear her or he'd say it again a bunch of times innocently and I wouldn't be able to stop myself from laughing then.

"Eh-spagghet-teh"

Sounds like a horror movie. "Ehhhhh-spaaaaaa-gheeeeee-teeeeeeeh"

I look to the living room and Cooper seems busy with his Lego. That's a relief!

To your wok, add the fresh oyster mushrooms and the chopped tomatoes and stir together, making sure to coat the mushrooms with the oil

Next, pour in your lemon juice.

Once your eh-spaggheteh is aldente, drain it. But reserve a half a cup of pasta water.

Then, immediately dump the pasta and the half a cup of pasta water to your walk.

Throw in 1/2 cup of grated parmesan cheese.

Cook for a little bit more.

Then serve.

Eat and be merry!

Spinach Artichoke Spread with Black Olives

French bread is pretty easy to find and readily available. If you don't know what it is, let me describe it for you: It is a long, round bread that is crusty on the outside, but soft on the inside. It is also called French baguette.

Actually, forget that. Here's a much better description: it's the bread that your kids play with when you go inside a bakery. Yeah, the one they use as pretend sword to play sword fight. That's it.

If there was French bread in my pantry, it would be sliced inch-thick, buttered, and toasted. My husband and I particularly like that for breakfast.

But one evening, I decide to do something else with the french bread I bought earlier that day. I decide to sweat it out and make a spinach artichoke spread to go with it.

To make this delicious spread, take about two packs of spinach, and pull out the leaves. Throw away leaves that are brown, rotten, or those with holes in them. You don't want to use that stuff.

Wash the fresh green spinach leaves with cold water.

Normally I use frozen packed spinach, because they're so much easier to work with. All you basically need to do with them is thaw and drain. But it is hard to find. So when they're available, go ahead and stock up on those. Just stick them in the freezer until ready to use.

And no, fresh isn't necessarily better than frozen produce. In fact, the frozen variety can have a higher nutrient content than the fresh ones. That's because they're frozen right after picking. Fresh ones can sit in your local grocery shelf for quite some time, often subject to contamination.

And PLUS, the frozen variety can taste even better than fresh ones.

And PLUS PLUS it generally costs less than the fresh counterpart.

Nope, didn't make that up!

That information is straight from Reader's Digest September 2012 issue.

Page 67.

Because I read RD regularly. That stuff is brain food my friends.

Oh by the way, my fresh spinach only cost me thirty-six pesos. That makes me happy.

I take out a can of artichokes from my shelf.

That cost me one hundred seventy-five pesos! That makes me sad...

I try to recall buying any piece of canned anything more expensive than that... canned blueberries maybe?

I open the can, drain the artichokes, rinse them several times with cold water, drain them again, and finally chop them up into bite size pieces.

Then I take out about a dozen piece black olives. These usually come in jars submerged in some olive-y solution. No need to wash them.

I heat up a saucepan on medium high heat. Throw in a tablespoon of butter and let melt until sizzling. Feel free to use olive oil if you prefer.

Add a tablespoon of chopped garlic.

Dump in the artichokes and cook for a bit.

Throw in all of your spinach and cook until wilted.

Yes it will wilt. Eventually. Just keep stirring.

And BE PATIENT!

When the spinach has wilted, take the whole thing out of your saucepan and let cool. You may or may not want to chop the whole thing into smaller pieces. I chop mine.

To make the base of the dip, heat two tablespoons of butter in a saucepan. I use the same saucepan. Please excuse the artichoke pieces still left on it.

Add two tablespoons of flour and mix with your butter. You should have a roux. You know, that pasty like substance. Let that cook for a minute.

Add two cups of milk. Stir.

Stir some more.

In fact don't stop stirring until the mixture comes to a boil.

When it does, add a cup of shredded cheddar cheese.

Stir again until cheese has melted and blended with your base.

I told you this was sweating it out.

By the way you can also use parmesan cheese. That would have more bite in it.

Finally mix in your spinach artichoke olive mixture to the base.

Turn off the heat if it starts looking like so:

Now on to your french bread. Cut this in half. Then cut the half in half lengthwise. Make sure they are about equally thick. 

Don't be like me. One side was twice as thick as the other. 

I only need to slices, one for me and one for hubby. 

I put the slices in a small baking dish, then spoon some of the spinach spread liberally on top. 

Then I top the whole thing with some more shredded cheddar cheese.

I know I know I really suck at taking pictures. In fact I'm so bad your eyes are starting to hurt.

How do I know??

Because my eyes are hurting too.

Stick the whole thing it in the broiler for five minutes to let the cheese melt on top.

If you're serving this as a spread, put some spinach mixture in a ramekin. Then spoon some shredded cheese on top.

You may or may not want to stick that in the oven. Up to you! But serve that with half-an-inch thick sliced and toasted french bread.

I have so much leftover spinach spread, so I get a very, very clean empty glass jar (I sterilize it just to make sure) and put my still hot spread inside. I will put that jar inside the ref.

This spread don't keep for two long, maybe three days max. So yes, we will be having this spread for the next two days or so. 

Now, time to enjoy.

Dig in my friends!

Mmmm... delish!

Eat and be merry!

Summary of Ingredients:

Half of a french loaf

12 pcs black olives

2 packs of fresh spinach (or 2 pack of frozen spinach)

1 can artichoke

1 tablespoon chopped garlic

2 cups shredded cheddar cheese (divided)

3-4 tablespoons butter

2 tablespoons flour

2 cups milk

Herbed Lamb Chops

Once upon a time I bought a pack of lamb chops. And it sat on my freezer. Lonely. Waiting to be cooked.

Well today was it's big day. Finally, after waiting a couple of long weeks, my warm hands picked it up and saved it from its cold, cold misery. 

I pick today, of all days, because I want to celebrate. A few days ago was my son's report card release date. And for the first quarter of his last year in preschool, the boy made pretty good grades. And I really want to celebrate that. Because I'm his mother. And that's my job. 

Actually, I already celebrated part I over the weekend. My son has begged me time and time again to bake him a chocolate cake. In fact he had grabbed every single cookbook of mine, flipped through the last few pages of the book to where the desserts are, and looked for a chocolate cake recipe.

He found a few, showed each one to me, and said, "Mommy mommy can you make this for me?" And I would say yes. As many times as he had asked. 

So that weekend I baked him a cake, and he jumped up and down with joy. I told him I was making chocolate cake.

But not really. 

It's just that...

I wanted to make him something healthier than chocolate cake. (Oh wait. Scratch that. Healthier? It's not healthy in the first place. I'll try this again... ) I wanted to bake him something less sinful than chocolate cake. (There.) Because again, I'm his mother. And again, that's my job. 

If it were my best friend's son who had asked me to make him a chocolate cake, I would do it without thinking twice. 

But I'm this boy's mother. And that makes a whole world of difference. 

Anyway, my son, who was still in disbelief that I was really baking him a chocolate cake, started to suspect my labor of love. "It's chocolate cake right?""Mommy are you making chocolate cake?" "Mommy is that the chocolate you're mixing in?" 

I just nod and nod and nod. Even though my conscience was really making me hot and sweat. 

When the cake was done and cooled, I sliced a piece for my son.

And carefully, I watched his reaction, as he slowly puts a piece in his mouth, and chews."Mmmm soo good!" he tells me.

And I sigh. I smile at him. And my heart melted. 

I've never felt so guilty in my life. 

Here's a picture of the cake. Absolutely no chocolate in it. Except for the syrup at the top. To, you know, make it look more appetizing. Because I didn't want to put any frosting and all. You guess what's in there.

But please, don't hate me. 

Back to the lamb chops, I let them thaw. And when they did, I start to make the marinade. 

I prepare a bunch of dried herbs: rosemary, thyme, parsley. I'm guessing fresh ones would be better. But at the moment I don't have fresh rosemary, or fresh thyme, or fresh parsley. I know you don't either, because who buys them on a regular basis anyway?

Right. Not you or me.

So begin by combining two tablespoons of finely minced garlic, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, and 1/2 teaspoon dried parsley (missed the shot of that). Dried herbs tend to pack a whole lot of flavor than the fresh ones, so you won't need as much. Oh and you'll need mandarin oranges too. Actually just one. And just smash it right in there with your garlic and herbs.

Put the mixture in an electric chopper or food processor and add about eight tablespoons of olive oil. Chop coarsely.

If you don't have a food processor, go ahead and use your mortar and pestle. 

If you don't know what a mortar and pestle is, go ask your grandmother.

Rub marinade on your lamb chops. Let rest for at least an hour.

Broil your chops for 15 minutes at 200C. That's if you want it cooked medium. Like we do. Serve immediately.

Eat and be merry!

P.S. About that cake... and what's it made of...

If you guessed carob, it's not.
If you guessed raisins, it's not.
It's more like...
Prunes. Yeah. Mashed, mushed, smashed prunes.


I bet you really hate me now. 

Beef Shabu-Shabu Pot

by Cress Sia

I know a lot of people love shabu-shabu. Personally I'm not a fan of it. Don't ask me why. I don't know. It just fails to stir my appetite.

My husband B loves it though. He is a very soup-y person.

But I'm not doing the shabu-shabu live cooking. I'm doing shabu-shabu behind the scenes cooking.

Here's how I do it.

You'll need the meat, and lots of vegetables.

Prepare these ahead:
300 g thinly sliced beef (sukiyaki cut)
1 pack prawn balls sliced in half
2 cups dried shitake mushrooms, soaked in water and stems removed
1 pack firm tofu, sliced
A bunch of polonchay (Chinese pechay)
A bunch of Chinese cabbage
3 ears of corn
2 cloves of garlic, sliced
1 thumb ginger, peeled and sliced
2 pcs. chicken bouillon cubes


Basically you can use any kind of vegetable you like. Whatever floats your boat!

Start by sauteing the garlic and ginger in a tablespoon of oil in a large saucepan.

I just love the smell of that!

Add in about two liters of water and stir.

Throw in your chicken cubes. Cover and let boil.

In the meantime make your dipping sauce. Mix together a tablespoon of sesame oil, 4 tablespoons Kikkoman soy sauce, and 4 tablespoons rice vinegar. I squeeze in about a tablespoon of kalamansi juice too. If you have green onions on hand (I didn't), you can chop about a tablespoon's worth and throw it in your dipping sauce.

Note: Beware of sesame oil. I always buy them in small packages because if they sit in your cabinet for too long they will spoil.

And ruin your dish.

Trust me.

This particular brand of sesame oil is really cool. Look:

If you wanna be really mean to your beer buddy you can so take out the Good Life Sesame Oil sticker and replace it with something that reads like Amsterdam's Premium Beer and say, "Hey dude check this beer out, it's so good I brought it with me from Europe!"

Hahaha! Boy, would I love to see how your friend reacts!!!

I'm kidding.

Turn off the heat until you are almost ready to eat (because everything cooks fairly quickly, especially the beef).

See how my broth is really dark? That's because I threw in an extra shrimp bouillon cube. Because I'm a rebel. And because I don't like the traditional, boring shabu-shabu soup. But don't mind me. And don't follow me adding that shrimp bouillon part. Pretend I didn't tell you that.

When you are ready to eat, throw in the slices of beef.

Also add in the prawn balls, a.k.a. bebola udang.

Throw in your shitake mushrooms (water already drained and stems already removed).

Add the green vegetables,

the corn (I like to take the easy road so I used a pack of Dole ready to eat sweet corn),

and finally the sliced tofu. I used the firm kind because it's so much easier to slice. The soft kind can get really messy. But before you add your tofu make sure you give your soup a stir. You don't want to do any more stirring once the tofu's in there, otherwise you'll have ground tofu instead of pretty and sliced ones.

Cover and simmer.

I leave for five minutes and come back to see that my bebong udangs have grown into massive, unholy shapes. I totally forgot to slice them. I can be amnesic like that.

I take them bebolas out and slice them in half because these things can choke up a whale. Then I put them back in.

Much better.

That's it my friends!

Eat and be merry!

Milk Tea with Grass Jelly

by Cress Sia

I don't know about you, but I'm a victim of the recent milk tea craze. 

I used to get my milk tea at Kopi Roti, before they closed down, and before all these new milk tea houses were established. The milk tea back there was simple and straightforward, exactly how I liked mine - sans flavoring, pearl, tapioca, or what have you. Recently though I've started to have a taste for milk tea with grass jelly, and occasionally, even with taro pudding.  I take grass jelly because it's not too chewy, unlike those black pearls... man, do they make my jaw hurt! 

By the way, did you hear in the news that those little black pearls cause cancer? I wonder who started that study, perhaps that big coffee shop next door?

Here's how I make mine at home, my milk tea with grass jelly. 

I'm making for two, so I grab two packets of earl grey black tea. You can use english breakfast too. The grass jelly I will use is the one sold in cans. I don't know if you can buy it in any other form.

I soak my tea bags in half a cup of very, very hot water.

Then I sit back and wait for all the tea flavors to suffuse my water. This can take around 3-5 minutes. 

While waiting, you can click the video below and dance GANGNAM STYLE!!!!!!! Because it's cool and everybody's dancing it too!

So you're done dancing and all your helpers think you've got a loose screw in your head but who cares???

Because tomorrow's a FRIDAY!!!

And it's PAYDAY weekend!!!

Don't forget your tea bags now. 

Throw away your soulless tea bags. 

Look at all that good good tea!

Transfer the liquid into a shaker. 

I couldn't find mine. Sad face. HUHU! 

I searched all over the place. My good friend S says losing things happen when one moves from one house to another, and then another. I guess she's right. 

Instead I find my lock and lock airtight container. And this will work fine, I believe.

I dump in 1/4 cup of tea inside my improvised shaker, and add in a tablespoon of sweetened condensed milk.

And 1/4 cup of very cold milk and 1/2 cup of ice cold water. If you want your tea to be more creamy use only half as much water.

Cover, lock, then shake. 

If the Gangnam song is still stuck in your head, you may dance to the tune of that. Volume to the fullest and shaker in hand.

Okay enough. 

By the way if you have one of those blenders with ice crushing super power, you could use 1/2 cup of ice cubes instead of ice cold water. Then throw everything in your power blender and power blend. 

But I don't have that.

Spoon grass jelly as thinly as you can and as much as you want to the bottom of your glass. You can also cut the grass jelly into pretty little cubes. But I like my life to be a little less hard if I can help it. 

I am also a germ freak so I previously put my grass jelly on a bowl and stuck it inside the microwave for a minute on highest power because I want to be extra sure I do not get no botulinum toxin disease. 

But if you're fine eating food straight out of a can then by all means do so.

Finally pour your milk tea inside your glass and enjoy! If you have a fat straw that would be useful! I don't, so I used my good ol' spoon. 

Remember I told you to use your super power blender if you have one? The dense ice in your drink would push the jelly down and make your drink look much like the ones they serve in the store. 

But hey, there's nothing wrong with having your grass jelly float up!

Drink and be merry!

Summary of ingredients:

Servings: 2

1/4 cup thinly sliced grass jelly

2 tea bags of black tea (Earl Grey or English Breakfast)

1 tbsp condensed milk

1/4 cup milk

1/4 cup ice cold water