A spin-off recipe plus 1

Whenever we check the food in our ref, we always find a few bits that have either been forgotten or left over from a pack of ingredients previously used for a dish. This past week, we found a single kikiam, which belonged to a pack of three we bought for P120 at Shopwise. Rather pricey, but they were flavorful and firm. So we had this last piece, after we used two for our pancit. 

We then found a fourth of a cabbage and a big carrot. So we went to work and produced what we now call a spin-off recipe – sauté of vegetables and kikiam. Other than the kikiam and the veggies, we got an onion, garlic and oil.

The kikiam was frozen so we thawed it then sliced it diagonally, sliced the cabbage, as well as the carrot. In a little oil, we sautéd the crushed native garlic, added the onions and then the kikiam. For seasoning, we used light soy sauce and ground black pepper. We then added the carrot and the cabbage. In a few minutes we had a vegetable dish that our brood referred to as “delicious and healthy”.

The other recipe we want to share with homemakers who are always searching for easy, simple dishes they can prepare quickly is steamed cream dory. We were so pleased with the cream dory we got from Shopwise at buy 1 take 1 tag price of P250. The quality of the fish was premium. It did not have that fishy smell we would normally notice in some other fillet of the same kind. All you need for this is one kilo of the fillet, each piece cut into three horizontally; calamansi juice; salt and ground pepper; leeks and celery, three stalks each, cut into three-inch long pieces; and light soy sauce, sesame oil and a bunch of spring onions.

Rub the fish with calamansi juice and season with salt and pepper. Be careful not to use too much salt, simply sprinkle it slightly. Arrange in a steamer with the leeks and celery. Steam over low fire. In a separate pan, boil a combination of soy sauce and a bit of water. Add a few drops of sesame oil. When fish is done and ready to serve, arrange fillet on a platter, pour the soy sauce and garnish with spring onions cut into small circlettes.      

In the absence of a steamer, you can use a baine marie, a deep pot where you put water. Place your fish on a tray and immerse it in the pot with water. Check for doneness after about 20 to 30 minutes.

Lactose-free milk is either very popular or not at all. For how can one explain the fact that it is either out-of-stock or not carried at all by outlets? Harvey Fresh introduced lactose-free skim milk sometime ago but it is hardly available. S&R carries lactose-free rice milk which is very light and tastes like a creamy rice-washing, but it is refreshing. Our friend at Makati Supermarket in Alabang, Jo, whose customer relations is commendable, called to inform us that they have it in the Darigold brand, a name we recall with regard to milk. Established in 1918 in the US, it calls its product “farmer owned,” like some sort of a guarantee. The lactose-free milk comes in tetrapaks of half-gallon at P226 per. Good news indeed for those who need this type of milk.

Price watch – white onions cost P70 a kilo; mangoes are from P70 to P80 a kilo; tilapia at P90 a kilo; sirloin at Makati Supermarket costs P499 a kilo, prawns depending on the size are up to P680 a kilo. The Seaside Market is the best place to get prawns, as they cost a lot cheaper than in any supermarket. Skyflakes crackers now come with two new flavors – onions and chives, and garlic.

Have a merry Sunday.

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