QUEEN VICTORIA'S THRICE- COOKED PORK LEG

 by: MisS VictoriA DaviD

I have found that using the electric food steamer was worth the trouble and time as it leaves the meat so tender! 

Main Ingredients:

• Pork Leg; cut into three pieces
• Fresh Ginger, finely chopped
• 2 cloves of Garlic; finely crushed using a garlic press
• 2 tbsps. of Sunflower Oil

Sauce Ingredients:

• 3 tbsps. of Extra Virgin Oil
• 1 tbsp. of Clear Honey
• ¼ tsp. of Cayenne Pepper
• a pinch of Salt
• a pinch of Mixed Herbs
• 1 tsp. of Vegetable Stock Granules

Sauce Preparation:

1. In a deep bowl, combine the extra virgin oil, clear honey and cayenne pepper. Stir well.  
2. Add the salt and vegetable stock granules as additional flavours. Stir all well again.
3.  Once mixed and blended, just set it aside. 

Thrice- Cooking Procedure:

1. Wash and rinse well the fresh pork leg (if frozen, thaw your meat).
2. Prepare the chopping board and use a butcher's knife to divide the pork leg into 3 pieces. Wash again and set aside in the fridge.
3. Prepare your electric FOOD STEAMER and fill the boiler pan/base with water up to its maximum water level.
4. Lay the pieces of pork leg into the rice bowl and then, place it in the steaming barrel/tray (if in case the rice bowl cannot accommodate all of the pieces, use another steaming tray. Just make sure that the piece of meat is placed in the centre so when it's steaming, the dripping juice will funnel down into the rice bowl underneath).
5. Cover, turn on the food steamer and set its timer at 40-60 minutes. Check every 20-30 minutes with the intention of turning each over. Alert your senses apart from maintaining the water level of its base.
6. While waiting, chop the ginger and crush the garlic. Additionally, formulate and make your homemade glazed sauce as well.
7. Prepare your cooking dish and scatter evenly on its base the chopped/crushed main ingredients. Then, seal it by distributing on top the sunflower oil.
8. Ten minutes before the steaming ends, preheat the oven to 160ºC under BAKE MODE (electric).
9. When the pieces of pork leg have been steamed, remove them out of the rice bowl and place them one by one over the arranged ingredients in the cooking dish.
10. Using a silicone pastry brush, coat and cover the pieces all over with the prepared homemade glazed sauce.
11. Subsequently, cover-up your cooking dish with a sheet of foil and seal it by twisting its end sides.
12. Place it in the preheated oven, then bake for 40 minutes. In 20-minute time, turn over and glaze the pieces with the remaining sauce and its own extracted piping hot succulent juice. Be careful not to burn yourself!
13. Once baked, remove the foil and bring the meat to GRILL MODE. I have been using a double-oven cooker with grill for the past months. Thus, when it was time for me to grill the pieces I turned on the grill and set its degree temperature to 3 out of 4 levels.
14. Grill them for 30 minutes and carefully turning over every 15 minutes. If you can spoon-out its extracted juice without burning yourself, do it and spread all over the pieces.
15. Once crispy grilled, take your cooking dish out of the grill. If possible, spoon & glaze again over the pieces its flavoursome jelly-like juice.
16. Leave it to cool down for 3 minutes before cutting the pieces into less choking portions. Alternatively, dish them out of the cooking dish and serve the way they are on the table for you and your 2 more family members to devour.

The benefit of using an electric food steamer in order to tenderise the meat is that it is far better than traditionally boiling it in a saucepan. Why is that? It creates a succulent meat with sitting duck consistency particularly the fat and skin. Moreover, it yields a gelatinous syrup which can be used either as the luscious final liquid for cooking rice or as a savoury broth ingredient for the gravy sauce.

The next time you have plenty of time, try cooking meat this way and who knows, your evasive granny would appreciate its succulence as well!

QUEEN VICTORIA'S BAKED ADOBO

 by: MisS VictoriA DaviD

Adobo is a very popular Filipino cuisine, which involved stewing with vinegar. In the late 1500s and early 1600s, the Republic of the Philippines was colonised by the Spanish, who encountered an indigenous cooking process, which they then referred to as 'adobo'. A Spanish word for seasoning or marinade.

This is a meal that uses sauce and seasoning on meats. The common way of cooking this recipe is to fry the meat first in oil and add the sauce mixture afterwards.

In this recipe, I grilled the meat and then, baked it in the oven! !

Main Ingredients:

• 3-4 pork chops
• a dash of salt & pepper Grilling

Sauce Ingredients:

• 4 tbsps. of Soy Sauce
• 2 tbsps. of Wine Vinegar
• 2 tsps. of Worcestershire Sauce
• 1 ½ tbsps. of Extra Virgin Oil
• 1 teaspoonful of ground pepper
• ¼ tsp. of cayenne pepper
• vegetable stock granules to taste
• a pinch of mixed herbs
• 1 medium-sized onion, cut into 4 (separate each layer)
• 2 cloves of garlic, crashed
• 2 medium- sized potatoes, peeled and cut into 4 

Sauce Preparation and Cooking:

1. In a bowl, mix the soy sauce, wine vinegar, worcestershire sauce and extra virgin oil until well blended.
2. Add the ground pepper, cayenne pepper and vegetable stock granules that serve as additional flavours.
3. Sprinkle the mixed herbs in the mixture. Mix all until well combined.
4. Cook the mixture in a saucepan on a moderate flame for 2 minutes. Stirring occasionally.
5. Add the garlic, onion and the potatoes.
6. Cook again for another 2-3 minutes.
7. Cover the grilled meat with the sauce mixture.

Grilling and Baking Procedure:

1. Thaw your meat, if needed.
2. Preheat the grill to 110ºC.
3. Using your chopping board, place the meat on it and rub it with salt and pepper.
4. Prepare a cooking dish (Pyrex-glass cooking dish is good), grease it with oil and lay the prepared meat on it.
5. Place it under the grill for 30 minutes. Turn it over every 15 minutes to grill the other side. While waiting for the meat, prepare the 'sauce mixture' below.
6. Once the meat is grilled and both sides are cooked, remove from the grill.
7. Pour the sauce mixture evenly over the meat.
8. Place it in the oven and BAKE for 10-15 minutes. Adjust the heat to 90ºC.
9. Once cooked, dish it out of the pyrex-glass and you can use either your choice of traditional food serving bowl or the tomfoolery saucepan to present it on the table.

QUEEN VICTORIA'S GARLIC ROASTED CHICKEN

 by: MisS VictoriA DaviD

I like eating delish meat!

Cooking food at home is my magic wand and they all appreciate everything about it; from the preparation of ingredients to eating together. This is one great reason why I don't buy processed food or indulge myself in buying instant products at the supermarket. It doesn't mean I dislike them!

I have eaten Roasted Chicken that was cooked and bought from the supermarket, in particular, Garlic Roasted Chicken. The taste was really finger licking good; scrumptious!

When I was at the supermarket last time, I bought a whole chicken and challenged myself to cook my own recipe version of Garlic Roasted Chicken.

Sauce Ingredients: 

• 5 cloves of garlic, crashed 
• 2 slices of onion, chopped 
• 3 tbsps. of Wine Vinegar 
•  ½ tsp. Ground pepper 
• 2 tsps. of honey 
• a pinch of mixed herbs 
• 3 stalks of lemon grass, cut each into 2 (ginger is an option) 
• salt to taste

Sauce Preparation:

1. Mix the garlic, onion, vinegar and honey in a saucepan. Stir well.
2. Add the pepper and mixed herbs. Stir well again. 
3. Add and soak the lemon grass in the mixture. 
4. Once all mixed, bring it to the boil for 3 minutes on a moderate heat. 
5. Let it cool for 5 minutes before adding it to your chicken.

Main Ingredient:

• A whole chicken (free range, if possible as the extra flavour is worth the money)

Marinating Procedure:

1. Wash and rinse the chicken. 
2. Prepare a container and lay the meat in it. 
3. Use a spoon to pour the sauce mixture over the meat. Turn-over and do the same. 
4. Cover the container and leave it for a night (marinating process). 
5. After marinating the chicken, don't throw the sauce mixture. Bring it to the boil and use it as a greasing ingredient when roasting the chicken.

Roasting Procedure:

1. Pre-heat the oven to 180ºC. 
2. Prepare a roasting tray with rack on it and lay the marinated chicken. As we are using an oven, the tray will hold the excess oil while roasting. 
3. Roast it for 50-60 minutes or until golden brown. 
4. Check it every 25-30 minutes and turning it occasionally. Brush the chicken with the boiled sauce mixture.

This is a flavoursome way of roasting a whole chicken and an addtional recipe to be served on the table for your loving family and closests friends this Christmas season as well as the New Year!

QUEEN VICTORIA'S PASTA-SAUCE

 by: MisS VictoriA DaviD

There are instant pasta sauce that are easy to prepare, if wanted. They are usually available in supermarkets, in canned or bottled containers.

Most children will like spaghetti if the sauce is tasty and sweet.

This sauce is mixed with vegetables that add sweetness to the usual ingredients, which will please children's' taste buds. It also goes further!

Ingredients:

• 1½ cup of minced meat (Beef is best)*
• 1 medium-sized onions, finely chopped
• 2 cloves of garlic, crashed and chopped
• a pinch of mixed herbs and 1 teaspoonful of dried basil
• 1 large-sized carrot (Organic is the best), grated
• 1 canned of chopped tomato
• 1 beef stock cube
• salt, pepper and vegetable stock granules to taste
• 2 tsps. of cornflour, diluted in ½ cup of water
• 1 tsp. Horseradish sauce
• 1/3 tsp. of mustard powder
• a good squeezed of Tomato Purée or Paste

Cooking Procedure:

1. Fry the minced meat on a moderate flame for 3 minutes or until golden brown. Stirring occasionally.
2. When the meat is cooked, place it into a bowl and set aside.
3. Fry the onion on a moderate flame for 2-3 minutes or until it is is translucent in colour. Place it on top of the meat. Just set aside the two of them.
4. Fry the garlic on a moderate flame for a few moments. Add the fried onion, cooked meat and sprinkle some mixed herbs and basil. Stir and mix all well.
5. Add the grated vegetables (carrot and parsnip) and the canned chopped tomato. Stir and cover for 2 minutes.
6. Sprinkle the curry powder, salt, pepper and vegetable stock granules in the mixture.
7. Add the horseradish sauce and mustard powder to the cornflour mixture. Stir well and add to the sauce into the pan. Stir and mix all of the ingredients well. Cover for 1 minute.
8. Add the tomato purée. Mix well again.
9. Cover and simmer it for a minimum of 10 minutes, to bring out the flavours.

Enjoy the sweet taste of the sauce with your cooked pasta!

*Try minced lamb for a tasty change

MY KITCHEN, MY RECIPE!

 by: MisS VictoriA DaviD

Ten years ago I only weighed 40 klgs. with a waistline of 2_ inches. Wish I still was but I will leave it to all of you about the measurement of my waistline. 

I could still vividly remember that I used to buy my clothes, most of the times, at the children's department; which were a lot cheaper. I was that tiny and slender before and knew the meaning of hardship when I was living in the capital city of the Philippines. Literally speaking, it would take me about 3 hours to reach my destination when I used to commute from my sister's house to work and vice versa. I have to say that my physique and most especially my booty benefited from all of the hardship. I commuted for 6 days in a week during which I had different time schedules and used 3 types of self-powered motor vehicles. Imaginatively, I was the walking superwoman version of my favourite fictional character superwoman (Lol!). After all, it was the joyride of my life! 

Those memories are now well kept in the left hemisphere of my brain which I frolickingly treasure: from time to time and will until my last day on Earth. Psychologically, it isn't very good to live in from past recollections and then, as we may just completely abandon how lovely it is to be in the now. After all, who we are today is the by-product of our colourful past?

Inevitably, I missed my waistline more than my weight and its because it was very very small. My love for cooking and eating, in general, supplemented my weight with another 10 klgs. and buttressed my waistline to a grown-up woman. Yes, I do miss my waistline (what a picayune!) but the additional klgs. means, given my height that I belong to 'Healthy/Normal Weight' category as per the Body Mass Index (BMI) calculator. I am happy to say!

You are what you eat... 

Having my own kitchen with a great selections of ingredients within a hand's reach and then, cooking without restrictions has led me to love the art of preparing food. Which is why, from altering the ingredients, to cooking the dishes in my own ways has become very enjoyable. Undeniably and of course, the eating with their distinctive and delicious flavours. 

Without further ado, here are my versions of Filipino (mainly) dishes as an efficient cook...

(Superfood Shake)

 

(Cassava Cake: Before and After)

   (Coconut Milk Marinated and Oven-Grilled Pork: After and Before)

 (Classic Cascading Beef Lasagne)

  (Coconut Milk Marinated and Oven-Baked Pork: Before and After)

(Pork Adobo and Bicol Express)

(Seafood Paella)

(Pinakbet and Savoury Scones)

  (Chopsuey and Pizza)

(Sweet, Savoury and Meat Muffins)

      

(Meat Siopao)

(Beef Adobo and Garlic Oven-Grilled Chicken Parts) 

  (Garlic Oven-Grilled Pork and Chicken Sopas)

 (Chicken/ Vegetables Steamed and Oven-Baked Muffins)

(Rellenong Oven-Baked Baguette) 

(Pineapple Topped Coconut Macaroons)