Lutu-Lutuan Portion: Paksiw na Bangus

There's nothing complicated in this recipe. Here's what we need:
• boneless milkfish

• 3pcs tomatoes, cut into quarter • 1 bulb garlic, crashed • 2 pieces onion, medium size, cut into quarter •  string beans • 1 to 3 pieces siling panigang • 1 cup plain vinegar • 1 cup water • ½ chicken cube • 1 tablespoon black pepper, ground • 2 tablespoon butter • 2 tablespoon olive oil or vegetable oil

Directions:

1. Dissolve the ½ chicken cube in 1 cup of water in a huge sauce pan.
2. Add vinegar and pepper then mix well.
3. Place the milkfish in the mixture and top it with all other ingredients.

4. Put the cover  on and set it on medium fire until it boils for 15 minutes or until the string beans are cooked.

Easy breezy!

Notes:
1. I don't really use salt or fish sauce in cooking paksiw. I use chicken cubes or chicken powder.
2. Never ever stir before the vinegar reaches its boiling point which is around 118 °C or 244.4 °F. Why? Because you don't want the vinegar being undercooked. It'll make the dish taste too sour.
3. I'm no expert in cooking. The methods and techniques I use I got from the cooking shows I watch and from my mom.

Don't forget to leave your comment!


Cheers!
TheAljay™

DIY iPhone Cover

Let's all admit that we love dressing up our phones. A simple phone case costs around Php350 to Php2000. For some, one case isn't just enough. You can buy a new pair of jeans or eat in a good restaurant for that amount. I'm learning to live a practical life but dressing up, my self and my stuff, is very hard to give up. But why spend that amount? (Hope I didn't sound like a cheapskate 'coz I'm not. Lol!) Why not use my creative juices to dress up my phone?

Here's what we need:

1. iPhone case with translucent back (I bought it only for Php380 - price of one for unlimited designs.)

2. pen

3. scissors

4. magazine back issues

Instructions (This is a no brainer.): Browse your magazines and look for the designs that you wanna use. Trace it with the translucent back cover and a pen then cut it out. 

Note: This can be a little time consuming when looking for prints that would actually fit to your case. 

That's it! :) 

Cheers!
TheAljay™

Lutu-Lutuan Portion: Curry Laksa

Curry Laksa is a coconut-based curry soup that is popular in Singapore and Malaysia.

I've been wanting to cook this dish for so long but it is very hard to find galangal here in the country and I don't have the tools needed to create a laksa spice paste which is a vital ingredient. The traditional paste is commonly made up of shrimp paste mixed with grinded galangal, coriander, chilies, garlic, peanut oil, and turmeric - too much of a work load to do. That's why I got so thrilled when I saw that an instant paste is now available in the market.

Here I present the simplest recipe of Curry Laksa.

Ingredients:

60 grams	laksa spice paste
400 grams	chicken breast cut into cubes
300 grams	white prawns, shelled
500 ml	coconut milk
20 pieces	fish cakes
20 pieces	squid balls
1 med size	shallots, chopped
5 cloves	garlic, minced
2 teaspoons	black pepper, ground
2 teaspoons	chili powder
1 tablespoon	chili flakes
3 tablespoons	butter
2 tablespoons	onion chives
100 grams	linguini noodles, cooked to al dente
500 ml	prawn stock

Instructions:

1. Sauté shallots and garlic in butter.

2. Add chicken breast and cover for 10 minutes with occasional stirring over medium heat.

3. Add laksa paste and mix well.

4. Add the coconut milk, black pepper and chili powder then bring to boil.

5. Add the fish cakes and squid balls then simmer for 5 minutes.

6. Add the prawns and prawn stock, bring to boil, and simmer for 10 minutes.

7. Remove from heat.

8. Put the cooked noodles in a medium size bowl then pour the soup and top with chopped onion chives and chili flakes.

Notes:

1. The traditional way to serve this dish is with egg or curry noodles but I have a pile of linguini pasta at home I decided to use it, instead. It was a good decision, you bet!

2. I usually use fresh squids than squid balls but the cleaning a bunch of slimy sucker is too much to take.

3. To make a nice prawn stock, take the heads off the prawns. Put them in a casserole then add 500 ml of water and 1 teaspoon of iodized salt. Set it over medium heat. Don't bring to boil. Continuously stir for 5 minutes before it boils then remove from heat.

4. I'm no expert in cooking. The methods and techniques I use in came from the shows I watch on TV and my mom.

Don't forget to leave your comments!

Cheers!

TheAljay™