WHAT IS A GRAB BAR?

​How many people know what a grab bar is? I didn’t even know what to call it when we got to the Home Depot until I described it and we were directed to where we could get it. 

A grab bar is a safety device to enable a person to maintain balance; something attached to the wall of a bathroom that we can hold on for dear life to prevent a slip or fall. 

Today we had our grab bar installed in our bathroom. When I told Jim that I needed one, he didn’t hesitate, in fact that very day we bought one ASAP. 

No more denying the fact that the time is right to get it. Though we use a stool, it is when we stand under the shower to wash away the soap that is tricky. 

Many a time we hear about bathroom accidents and we ask: “was it a stroke that caused the fall or a hard fall that caused the heart attack?”  

Most often we are still in denial, so we say: “oh, I don’t need it, I’m okay, I can manage”. But isn’t it better to be safe than sorry? 

So we chose to be safe. Now I feel more secure when taking a shower. 

CRISPY SHRIMPS WITH SHRIMP PASTE-COCONUT DIP/DRESSING

​Today I made this dish I saw on TV, on Casa Daza specifically. I thought it is something that my family would like. 

Here is the recipe of Sandy Daza that I’m trying to duplicate. I just hope I will be able to do justice to his recipe. 

                 INGREDIENTS

1/2 kilo jumbo shrimps, deveined and peeled leaving the tail intact. 

1 egg white 

1 cup corn starch seasoned with 

1 tsp ground pepper and 1 tsp salt 

Oil to deep fry shrimps 

                   

For sauce 

1-2 tbsps oil

1 tbsp cooking wine 

2 tbsps minced garlic 

2 tbsps chopped onions 

1 tbsp shrimp paste   (alamang)

1 tbsp sesame oil 

1 1/2 cups coconut milk. 

                  Procedure 

Soak shrimps in egg white

Coat shrimps in seasoned cornstarch 

Deep fry shrimps, putting them one at a time to the boiling oil. Don’t dump all the shrimps at the same time. Fry until crispy. 

When done, remove shrimps from oil and put them on a wire rack to maintain crispness. 

In another sauce pan 

Put oil, garlic, onions and cook awhile 

Add shrimp paste, cooking wine and sesame oil, mix well

Pour in coconut milk. I used 2 tbsps coconut powder dissolved in 1 cup water. 

Sandy put in all the crispy shrimps into the sauce to coat and plated it with the suggestion that it is also good to separate the sauce for dipping. 

I did both ways today; notice that in the photo the other half doesn’t look crispy because I coated them with sauce. Jim and I liked it better just to dip. 

This dish can be an appetizer or a dish served with soup and salad and you have a complete meal. Like Sandy always say:  “winner ito”.  

MY BURGUNDY RUBBER PLANT

​Last week i was so happy just looking at my burgundy rubber plant; so amazed how fast it is growing. That and the lemon yellow one were given to me by a friend and walking buddy, Josie. 

I took a photo and sent it to my daughter.  We planned for her to trim it when she visits this Christmas. 

The plant in a pot stands on two blocks of brick . When I looked underneath I found that the roots grew into the ground; one was already an inch in diameter. So I asked my assistant to cut the roots. 

To my dismay, after an hour, the three major branches drooped, as if they were lonely, the leaves near the tips started to wilt. I was worried that the plant would die. 

I was tempted to cut off the top of the biggest branch to lessen the demand for food and sustenance and give the whole plant a better chance to recover 

Again, I took photos to send to my daughter about my plan to cut about 18 inches from the top. But my daughter said to let the plant adjust. So I added more soil to the pot and watered it three times that day. 

I pinched and pulled holding the pinch until I reach the tips, the red tip part that eventually becomes another leaf. I did that more often than I used to and kept telling the plant to hung on for dear life. See the arrow pointing to the tip that I usually pinch and pull upwards?  This works specially when the tips are still small  

The next day the plant looked better, the tips started t strengthen a bit and I became hopeful. Still it was not like it was before. 

After my walk the second day, lo and behold! They went back to their former glory. Every tip pointing upwards and the leaves stood straight like they were earlier. 

I’d like to share this to my fellow plantitas so they can observe their rubber plants. We all know that rubber plants can become enormously big that’s why we put them in pots to control their growth. 

THE ILOCANO IGADO

​Today I felt like eating igado, a fiesta fare for the Ilokanos. Often served on special occasions because it last longer. It could be prepared ahead  of time since it has vinegar as a major ingredient unlike the other fiesta dishes caldereta, menudo and afritada. 

When I was a kid a grandaunt operated a carinderia right across the Pantranco station (Pangasinan Transportation Company) where there was a lot of foot traffic. 

She called me Miss Igado since it was my favorite. I’d sit down on one end of the long wooden table and order a hot bowl of igado for 50 centavos with rice. 

Let me share my recipe the way I remember how it tasted. Btw, there is a similar dish of the Kapangpangans called kilayen or kilawen. 

                   INGREDIENTS 

1 medium pork tenderloin cut in cubes

1/4 kilo pork liver half of which is sliced thinly; the other half is chopped 

2 tbsps cooking oil 

1 tbsp cooking wine 

4 tbsps white vinegar 

1 level tbsp refining sugar 

1/4 tsp turmeric 

1/2 tsp salt 

1/2 cup water 

2 tbsps fish sauce 

4-5 pcs  young calamansi leaves 

1 medium bell pepper, julienne 

1 medium onion, chopped 

1 match-box size ginger, julienne 

2 tbsp minced garlic 

3 fresh bay leaves 

1 star anise 

1 inch size cinnamon bark 

8-10 pcs pepper corn or 1 tbsp crushed black pepper 

                 PREPARATION 

Blanch pork tenderloin and pork liver

In boiling water with spices for 5 minutes. 

Remove blanched meats and set aside until it is cold enough to handle. 

Cut pork tenderloin in cubes (Jim likes it that way). Slice half of liver thinly and the other half, chopped. Liver is not a favorite of many but it gives the dish it’s distinctive flavor. So I try to tone down the presence of chunky liver by chopping half of it. 

                 COOKING METHOD 

In a saucepan,on medium heat, put in oil, followed by garlic,ginger and onions. 

Add pork tenderloin and mix well 

Add cinnamon bark, star anise, bay leaf, calamansi leaves and pepper corns. 

Cover and lower heat until pork is tender. 

Add turmeric, vinegar, sugar and fish sauce. Mix well

Add 1/2 cup hot water and let mixture boil. 

Check the mixture to see that all ingredients are blended well. Add the bell pepper at the last minute. Adjust to taste. 

Btw, the bay leaves came from my plant

I could have used leaves from the pouch  brought home from Rotterdam by Tess who brings them every time. But then I thought that if i take off some leaves from my plant, it would grow more branches. The fresh green leaves are more tasty, giving the dish more flavor. Try it also in pasta 

This dish is done.  Plate and sprinkle chopped spring onions. 

As they say:

 “The proof of the pudding is in the eating”. 

GAMBAS: MY VERSION

​I prepared gambas for dinner tonight with dinner rolls. I cook this often since it is simple to do. I pair it with salad greens or with a thick soup. If we are not very hungry, the gambas and rolls will do with a glass of red. 

Gambas is one of the simplest Spanish dishes and the favorite among the tapas; juicy shrimps swimming in tasty, garlicky olive oil. 

Beauty, my assistant inspired me to write this blog when I saw how she arranged the shrimps after she peeled and deveined them. 

                  INGREDIENTS

1 1/2 dozen big shrimps, peeled and deveined 

1/2. Cup olive oil 

1  tbsp butter 

1  heaping tbsp minced garlic 

1  tsp paprika 

1/4  tsp salt 

1/4  tsp ground pepper 

1  tbsp cooking wine 

    Juice of half a lemon 

1  tbsp chopped celery leaves

                PROCEDURE 

Heat oil in a saucepan 

Put in garlic

Add shrimps once garlic begins to turn light brown 

Pour in cooking wine. This should go fast so as not to overcook shrimps. Once one side turns pink, flip right away. 

Add butter, salt, pepper, paprika and mix

 Squeeze juice of half a lemon and transfer to a serving dish.  

Sprinkle chopped celery. I chose celery instead of parsley since it adds flavor. 

CELEBRATING DIWALI: A MEMORABLE NIGHT

​After the fun and laughter, overflowing red and a wipeout charcuterie board full of goodies: fruit, cheeses, crackers, chocolates and iberico last Halloween; apparently AP wanted more of our company that he invited us back for churrasco last night. 

The party was in celebration of DIWALI, India’s biggest and the most important holiday of the year. Known as the Festival of Lights celebrated in Indian regions; it symbolizes the “victory of light over darkness, good over evil and knowledge over ignorance”. This is celebrated with fireworks. 

Cheska opted to light up her entire garden with Christmas lights instead and chose to tone down fireworks with just sparklers and fountain instead of bigger ones so as not to alarm the neighbors. 

The party atmosphere was that of casual elegance and refinement. Upon our arrival, we were offered a charcuterie board full of goodies to go along with wine; red and white were chilling in ice boxes set on the side prepared by our host including the two cartoons of shochu, two different flavors of mojito cocktails 

Since i did not feel like drinking wine, I chose what Cheska offered, a fruit-flavored pink rosé sparkling soda. 

I brought chicken macaroni salad to complement the meats. 

Tess brought our all-time favorite, sauteed crabs in olive oil with a lot of garlic. 

Joy’s tataki, an appetizer with lots of delicious trimmings seemed to be the favorite, it was gone almost immediately. 

I love the samosa that Cheska bought from a reliable supplier. 

And the homemade toasted authentic paneer 

I was impressed with the baked salmon that truly melts in the mouth. It was expertly cooked to perfection partnered with grilled sweet corn that Cheska served

Look at this paella that The Chef set cooking in front of us 

Celine brought roasted veggies and mashed potatoes. 

I loved the sushi bake homemade by Claire, congrats on this bestseller from your kitchen, Claire. I had to sharon some for later. 

The last but the best was the tender, juicy ribeye that Dr. Kim brought and grilled himself. 

I failed to take a picture of the wagyu that Josie said she brought but we were so full that we couldn’t handle that anymore. 

I also missed taking a photo of the cake that Lyanne brought. 

Once again allow me to thank out generous hosts, AP  and Cheska who entertained us so warmly at their beautiful and artfully lighted garden. 

A wonderful gathering of friends and walking buddies, truly a night to remember. 

CHICKEN MACARONI SALAD: MY VERSION

​I’ve been invited to a Churrasco, to celebrate Diwali. I decided to bring chicken macaroni salad. It has become a tradition among my friends to bring something when invited to these neighborhood parties. Instead of a bottle of wine, we often bring a dish. 

Let me share my recipe for chicken macaroni salad. 

                 Ingredients 

1/2 kilo dried elbow macaroni; turns approximately 10 cups when cooked

2 1/2  250 ml pack all purpose cream 

4 tbsps mayonnaise 

2 tbsps mustard

4 heaping tbsps pickle relish 

2 1/2 200-gm bricks ordinary cheese, grated 

1/2 cup grated Parmesan cheese (optional)

1 can 560 gm pineapple tidbits, drained 

1-2cups cooked and cubed chicken breast

big carrot boiled and cubed 

1 big freshpears, cubed

1 big apple cubed

1 cup fresh celery stalks, cut thin diagonally 

                      Procedure

1- add 1/2 kilo dried elbow macaroni in boiling water and add 1 tsp salt. Cook until aldente; remove snd drain. Set aside. 

2- in a bug mixing bowl, put in

 All purpose cream, mayonnaise, mustard, pickle relish, half of grated cheese and mix well. 

3- add in chicken, celery, apple, pear, pineapple tidbits and carrot mix well, 

4- add cooked macaroni and remaining cheese. 

5- mix all ingredients thoroughly and adjust taste;  check if it is sour enough, if not add pickle relish or pineapple tidbits. 

If it is not salty enough, add cheese or salt 

If too salty, add cream. 

You’re the chef, you want the best tasting salad to serve, trust your tastebuds.