Ground Pork Patties with Oatmeal

If you guys know how to make basic patties out of ground pork or beef, then they are just similar to making these patties but with a twist - adding a cup of oatmeal along with 4 to 5 spoonfuls of flour.

Originally, I cooked the dish as sauteed ground pork with diced (pre-cooked) potato, red bell pepper and carrot. Thinking that my brother wouldn't eat the viand for lunch (maybe he got tired of the dish), I resorted to making them into pork burger patties. Knowing that we've run out of breadcrumbs, I used oatmeal as a food binder along with flour and beaten egg. Each patties were measured by scooping them with a serving spoon once, flattened into a pressure pan and cooked at medium heat. 

These pork patties are being cooked in an open pressure pan.

 They were being served while hot with plain rice or Java rice.

Shrimps in Coconut Milk

Yesterday, I took the liberty of cooking shrimps that had been left alone in the freezer. Ginataang hipon or shrimps cooked in coconut milk, is one of the most favorite viands among the Filipino dishes. I cooked it simply by just sauteing the shrimps together with garlic and onions and when they turn pink, I poured in a 3/4 cup of coconut milk, added patis (fish sauce) and long green chili pepper and had it boil for about 10-15 minutes. This is good when paired with plain or Java rice.

* Adding chunky squash and string beans are optional, if you want to include vegetables in this dish.

The shrimps while they are being cooked.

Tada. They're ready to be served.

Herb and Garlic Pasta with Breaded Shrimp

I was in the mood to eat pasta but got tired of eating classic spaghetti, the one with red sauce so two weeks ago, while grocery shopping, I strolled at the condiments section of Robinson's Supermarket and checked for McCormick spices and herbs. I've seen Herb and Garlic Pasta Sauce a lot of times but I've never gave it a try to dress up my pasta.

This is what Herb and Garlic Pasta Sauce from McCormick looks like:

 

So here we go.

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For the breaded shrimps, I owe my favorite chef its cooking procedures (the usual basics - salt and pepper, flour, beaten egg and Japanese breadcrumbs). I was relieved that I fried them just right. For cooking instructions, all I did was follow what was written at the back of the McCormick's pouch.

 This pasta dish was made by yours truly. McCormick gave me the idea of revamping my spaghetti with different sauce - herb and garlic!

 A closer look. This dish may not look pretty but I'm proud that I cooked it. Of course, the pasta is never complete without grated cheese and chopped basil leaves for garnish. 

Pancit Palabok

Pancit Palabok is known to all Filipinos as Pancit Luglug or Pancit Malabon, made from rice noodles and topped with orange sauce (from achuete oil and cornstarch dissolved in 1/4 cup of water). This dish is quite tiring to cook but it depends on available ingredients. I bought this from Tita Jo's Kitchenette (Pacita Complex).

 The palabok untouched.

 Enjoying the view.

Yummy, yummy! Tummy's happy!

Fried Buffalo Wings

Honestly, I have tried many times experimenting on cooking buffalo wings. Finally, I got my own taste of buffalo wings. I used calamansi (Philippine lemon) juice, salt and pepper, chopped garlic, cayenne pepper, Spanish paprika, chili powder, brown sugar and mayonnaise to make the marinade. The chicken wings are deep fried until brown after they are marinated overnight on a mayonnaise-chili pepper powder mixture.

Tortilla Pizza

Our late afternoon snack. This homemade "pizza" made by yours truly consists of whole wheat tortilla, green bell pepper, cooked ham slices, onion, champignons, tomato sauce and cheese. Family and neighbors love eating it. I used pressure pan to cook this pizza (the tortilla is folded in half).
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The tortilla served as a pizza crust, with prepared toppings ready to be heated on a pressure pan.

While it is being heated halfway on a pressure pan, I gently folded the tortilla with fillings in half. It is done once the cheese melts and the tortilla is brown on both sides.

Dumplings (My Style)

 

These fried dumplings I cooked were a hit on my mother's last birthday celebration. The flavor of dumpling fillings are totally different from spring roll fillings and the preparation was of moderate difficulty. I worked hard to bring out the natural taste of the dumplings. The ingredients I've used include Chinese cooking wine, salt, pepper, spring onions, chopped red onions, beaten egg and diced turnip. Afterwards, I've mixed them together with the ground pork filling and enclosed them by spoonful in round dumpling wrappers by folding each wrapper in half and then fried them to perfection. It is ideal to serve them with sweet and sour (dip) sauce.