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Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Mixed Seafood in Squid Ink Pasta




While I'm doing my groceries, I found this frozen mixed seafood from the meat section. I have  some left over squid ink pasta so I decided to try cook mixed seafood pasta.

How to cook Turon?

Turon is one of Filipino favorite snack or merienda. But who says that it can only be eaten during snack time? You can eat turon any time of the day. Just like now, it's about 4:00 AM but I'm carving for something sweet particularly turon. Good thing I have all the ingredients that I need to no one can stop me from preparing one.


Ingredients

  • 2 pcs Saba
  • Ripe Jackfruit or Langka
  • Brown sugar
  • Lumpia wrapper
  • Cokking oil

Instructions

  1. Slice the banana in half.
  2. Coat the banana with brown sugar.
  3. Plcase the coated banan in the spring roll wrapper and add some ripe jackfruit in the middle.
  4. Fold and lock the spring roll wrapper, use water to seal the edge
  5. Deep fry the wrapped banana is pan. Wait until the wrapper turns golden brown and the extra sugar sticks on wrapper
  6. Serve and enjoy while it's hot.

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Angus Burger Steak Recipe


Who doesn't love burger steak? So I decided to cook my own version of it. I love cooking on my own so I can customize the food base on my own taste. Here a simple recipe on how do I cook my burger steak.

Ingredients

  • 2 pcs Pure Angus Beef Quarter Pounder Burger Patty
  • 1 can 115g Jolly Mushrooms Pieces and Stems, Sliced
  • 4 tablespoons all-purpose flour
  • Olive oil
  • Butter
  • Garlic
  • Onion
  • Salt
  • Ground Pepper


Instructions

  1. Heat 2 tablespoons olive oil in a pan. Fry one side of the patties in medium heat until it browns. Turn it over and do the same procedure to the opposite side. Remove from the pan. Set it aside.
  2. On the p[an and oil fry the thinly sliced potatoes until you get the desired crispiness.
  3. Make the gravy by sautéing onions and garlic on the oil used to fry the  patties and potatoes. This will give extra flavor to your gravy mushroom sauce.
  4. Add the butter (this is optional).
  5. Add water and let it  simmer.
  6. Add  salt and  pepper to taste. (you can add optional ingredients such as beef broth cubes and liquid seasoning depending on your preferred taste)
  7. Dissolve the cornstarch on water and pour it to the pan. Stir well until well blended. It it cook in medium heat until you get the desired sauce thickness.

Serve warm with steamed rice and enjoy.
 
 
 



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Bacon and Egg Pan Cooked French Toast







Bacon Mushroom Macaroni







Pork Belly Caldereta in Coco Cream (Gata)

NocturnalSaint's Pork Belly Caldereta in Coco Cream (Gata)


Ingredients

  • Pork belly sliced into cubes
  • Liver spread
  • 3 pieces chopped tomatoes
  • 1 pieces piece onion chopped
  • 5 cloves crushed garlic 
  • 2 cups pork broth*
  • 1 cup coconut cream (unang gata)*
  • 1 cup coconut milk (pangalawa gata)*
  • 2 pieces potato cubed
  • 2 pieces carrot cubed
  • 1 70g pack tomato paste
  • 1 piece green bell pepper chopped
  • 1 piece red bell pepper chopped
  • 3 pieces dried bay leaves
  • cayenne pepper
  • 2 ½ tablespoons fish sauce (Patis)
  • ¼ teaspoon crushed black pepper
  • 3 tablespoons cooking oil
*you may also use canned coconut milk
*you may also use beef broth. If broth is not available you make simply us water and pork/beef cubes


How to cook?

  1. Heat oil in a pan.
  2. Sauté garlic until color turns light brown then add chopped onion. Cook until the onion gets translucent.
  3. Add pork belly slices. Keep sautéing until both side turned golden brown.
  4. Add ripe tomatoes. Cook it until it soften.
  5. Add tomato paste and mix well.
  6. Pour pork broth into the pan. Let boil until the pork get tender. Don't rush and take your time. You can add water if you needed too.
  7. Add cayenne pepper, liver spread, and dried bay leaves.
  8. Pour coconut milk and let it boil. Then add coconut cream and let it simmer.
  9. Add carrots and potato and cook for 7 minutes.
  10. Add bell peppers.
  11. Season with fish sauce and crushed peppercorn according to your taste. Cover the pan and let it simmer until the sauce thickens.
  12. Better serve when hot.





Sometimes all we need is a good cup of coffee to brightens up a gloomy day.

Sometimes all we need is a good cup of coffee to brightens up a gloomy day. 






Roasted Pork Belly


Ingredients

1 Whole pork belly without ribs
2 tablespoons salt
1 tablespoons browsn sugar
½ teaspoon whole pepper
4 stalks lemongrass
4 shallots
1 dried bay leaf 
1 head garlic, peeled and crushed



Brine the pork belly

Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked.
  1. Prepare your brining solution by dissolving 2 tablespoon of salt and 1 table spoon of brown sugar in  1 cup of boiling water. Add 1 stalk of lemon grass and 1 dried bay leaf. Add 3 cups of water to Let the  brine solution cool down. Chill brine completely in the refrigerator before adding pork.
  2. Put the pork belly in a container or a resealable bag plastic bag can work as a brining container. Make sure that the meat is well submerged and fully covered.
  3. Let it refrigerated for 24 hours to 4 days.
  4. Rinse pork twice after removing it from the brine solution. Using paper towels, pat down surfaces of meat to completely dry. 


How to cook the pork belly?

  1. Place the pork belly skin side down. Arrange the lemongrass stalks, onions, and garlic.
  2. Roll pork belly into a tight log, ending with skin side up. Using kitchen twine, tie on three to four places to secure shape.
  3. Bake in a preheated 180 F oven for about 3 ½ hours or or until the skin crispy.
  4. Remove from the oven/broiler and let it cool down for  few minutes before slicing it.
















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