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Off-Topic Discussions => Lounge => Topic started by: Sephiroth on February 02, 2019, 07:00:55 PM

Title: Perpetual Cooking Thread
Post by: Sephiroth on February 02, 2019, 07:00:55 PM
Para sa ating PPCers na sa kusina na ang tambayan (also as suggested by another PPC member).
 >:D


Share your recipes or how a recipe you found went out when you tried it.


Tips, tricks, questions are welcome.
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on February 02, 2019, 07:12:01 PM
followed this recipe (https://www.youtube.com/watch?v=7Bn_GVshxRM) to make my very first roast chicken.

(https://i.imgur.com/cF3s5lil.jpg)



but instead of just plain butter, i combined butter, honey and garlic for the glaze, and added minced fresh rosemary to the veggies. i was quite surprised i managed to cook it well, considering it's just my second time to use an oven lol.
Title: Re: Perpetual Cooking Thread
Post by: jojitb on February 04, 2019, 11:01:00 AM
sarap
Title: Re: Perpetual Cooking Thread
Post by: wheelee on February 04, 2019, 01:29:46 PM
last night

(http://oi64.tinypic.com/msdrlu.jpg)
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on February 04, 2019, 06:03:24 PM
sarap
thanks!

last night

(http://oi64.tinypic.com/msdrlu.jpg)
that's beef, right? lol i haven't tasted beef in years, thanks to my gout. that's why i try different recipes on chicken, fish and veggies for variety. and when my sister recently gave me her rarely used oven, my options suddenly expanded.

your beef looks nicely cooked. still a bit pink in the center.
Title: Re: Perpetual Cooking Thread
Post by: wheelee on February 05, 2019, 12:58:11 AM
Yes, the beef was really tender. Ausie daw hehehe
learned my lesson in cooking beef, noong una diko pa alam kung paanong mag cook ng steak cut, nasanay tayo dyan sa atin pag nag porkchop kasi fully toasted talaga kala ko ganon din sa beef, ayun nung kinagat ko parang balat ng sapatos sa tigas hehehe. it just takes a few minutes per side or as soon as it turns brownish.

it's CNY here in china & most of the shops are closed so no choice but too cook myself & eat myself lol
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on February 05, 2019, 08:26:21 AM
halatang namimiss mo pinas kasi kaunti na lang tapsilog na yan. :lol:
Title: Re: Perpetual Cooking Thread
Post by: wheelee on February 05, 2019, 07:30:52 PM
have to make up to whatever I have in the room, bawal din "daw" kasi magluto sa loob

i need to set this up bawat luto ko, yeah I know hahaha

(https://i.ibb.co/xY6dPxL/cook.png)


Rice sa Pressure cooker, nicely done
(https://i.ibb.co/mvVhkk5/rice.png)


same same but with tomato/ cucumber salad with umami flavoring & a hint of apple cider vinegar with a dash of B&W pepper ala chef bitoy hehehe. this beef wasn't as good as the other one. Trying different brands kasi
(https://i.ibb.co/1LFhgS6/cookfinal.png)
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on February 07, 2019, 06:08:21 PM
ah. nasubukan mo na with mayo yan? para may ginawa na akong dati na ganyan mayo yung dresssing.


ako naman eh sumubok mag bake ng bread for the first time. success naman. banana bread. di pa nakakatikim si dad so yun ginawa ko.
(https://i.imgur.com/uPa99pVl.jpg)
eto recipe: https://www.simplyrecipes.com/recipes/banana_bread/ (https://www.simplyrecipes.com/recipes/banana_bread/)
ang ginawa ko lang na iba eh brown sugar ginamit ko, at yung wet ingredients pinagsama sama ko muna sa isang bowl bago ilagay dry ingredients na magkakahalo din sa ibang bowl (flour, sugar baking soda).

ayus naman result. ang bango ng kusina. moist at spongy yung loaf.
Title: Re: Perpetual Cooking Thread
Post by: wheelee on February 08, 2019, 03:13:04 AM
NICE! next naman ay moist brownies ;)
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on February 08, 2019, 07:36:52 AM
hmm... ang iniisip ko eh choux pastry pero oo nga ano pwede ko na nga palang gawin brownies!

pero unahin ko muna matagal ko nang gustong gawin: focaccia, gratin at lasagna.
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on February 15, 2019, 08:09:54 PM
there's this Gordon Ramsay recipe that popped up my YT recommendations.
https://www.youtube.com/watch?v=WOmRYxwVJd8 (https://www.youtube.com/watch?v=WOmRYxwVJd8)
looks easy enough (i have done something similar with a potato and leek soup) and when i googled what watercress is in tagalog it's... kangkong. :lol: i dunno if that's accurate but i'll try it just for the heck of it.
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on February 26, 2019, 06:57:24 PM
(https://i.imgur.com/Sq4KhvHl.jpg)

Italian dish for dinner.

Chicken piccata. Juicy chicken fillet with a sauce made with garlic, shallot, white wine, capers, lemon, parsley and butter. Tangy with a hint of sweetness.

Served with rice and more wine.

1. Butterfly the chicken and flatten with a kitchen mallet or rolling pin.
2. Season with salt and pepper, coat with flour.
3. On a hot pan with some olive oil, fry both sides until golden brown. Remove from pan and set aside.
4. On the same pan on a low heat, put finely chopped shallots, followed by minced garlic. Put about half a cup of white wine (and/or chicken stock). Add capers. Simmer until reduced.
5. Add some lemon juice and butter then stir until butter has melted. Add finely chopped parsley. Return chicken to the pan and heat through.
6. Serve chicken on a plate and top with sauce. Best with pasta or rice. Or both, I suppose. :lol:
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on March 02, 2019, 05:01:15 PM
(https://i.imgur.com/TrXIPp6.jpg)
Filipino Style Chicken Curry.

1. Saute chopped white onions and diced potatoes in pot.
2. When onions turn slightly brown, add chicken pieces, sliced red bell pepper and cubed carrots.
3. Add curry powder and stir. Let cook for a few minutes.
4. Add water/chicken stock (or water plus chicken cube) until ingredients are covered. Let boil and leave to simmer for 20 minutes.
5. Add coconut milk (not diluted), and bring to a gentle boil.
6. Add siling pangsigang, ginger and garlic paste made by grinding small pieces in a mortar and pestle. Simmer for 10 minutes. Check for seasoning. Add salt and/or ground black pepper if desired.
7. Serve hot with rice.
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on March 10, 2019, 07:14:20 PM
Mediterranean Roasted Chicken with Balsamic Vegetables and Pasta
(https://i.imgur.com/VqOKqyCh.jpg)

Recipe here:
https://www.youtube.com/watch?v=oJxlbI0STSs (https://www.youtube.com/watch?v=oJxlbI0STSs)

kaya malamang di na ako magkakaroon ng abs. :lol:
Title: Re: Perpetual Cooking Thread
Post by: wheelee on March 10, 2019, 09:18:21 PM
wow! that looks delisyoso!

no time too cook & take out here in china is very convenient & common nowadays
most of my take out are from Lujia Mama an italian chinese fusion resto
http://you.ctrip.com/food/chenghaidistrict1445076/5520908.html
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on March 11, 2019, 08:16:16 AM
hmm... italian chinese fusion? sounds interesting. makapag research nga.
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on March 31, 2019, 06:02:05 PM
Sunday roast uli. :lol:

(https://i.imgur.com/wwAAP6uh.jpg)

this time with hasselback potato (buti kaya ko pala maghiwa ng ganyang kanipis na slices at di tatagos sa ilalim ng patatas) and salad. fully loaded!
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on April 05, 2019, 07:50:01 PM
(https://i.imgur.com/OZUQUpgl.jpg)

Hey I can cook Filipino dishes too. :lol:

My version of laing (taro leaves cooked in coconut milk).

I have never cooked laing before, but my dad does on occasion and it was a hit or miss. Sometimes the leaves were soft and delicate but other times were tough and chewey. So I volunteered to cook it this time. I read up some recipes over the internet that calls for the leaves to be cooked in the coconut milk right away, which i thought was a bad idea because the coconut milk might all be absorbed in the leaves before they have softened or that the milk might curdle. I decided to saute garlic, onion and ginger first along with chicken meat then added a bit of water to deglaze the pot, then added the leaves. I then put enough water to reach around half the level of the leaves, covered the pot and let it simmer for around 30 mins, which resulted in the leaves going soft. I then added the coconut milk and chilli and let it simmer for around 15 mins more. Finally, i added ground up garlic and ginger to refresh the flavor.

It may not be the traditional way of cooking laing, but i find my method harder to mess up. And dad smothered his rice with laing and ate his meal with much enthusiasm, which means be liked it and that is what matters to me.
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on June 02, 2019, 12:15:10 PM
for lunch: curry laksa.

(https://i.imgur.com/t0D6yU6l.jpg)

recipe here: https://www.rotinrice.com/curry-laksa/ (https://www.rotinrice.com/curry-laksa/)

i sometimes see contestants at masterchef australia cook that, so i got interested lol.

took me around 1.5 hours to prepare and cook, probably because i had to clean up pans and pots as i went. if you guys can find fried tofu and peeled shrimp at the grocery it will drastically cut the prep time and effort.

the rich, tangy and spicy flavor with fresh herbs and cucumber makes it all worth it.
Title: Re: Perpetual Cooking Thread
Post by: waway on June 03, 2019, 07:20:01 PM
(https://pbs.twimg.com/media/D8HqRB4U8AEYrLk.jpg)
cooked myself a steak
Title: Re: Perpetual Cooking Thread
Post by: altec on June 03, 2019, 09:12:22 PM
^Galing sir! Katakam takam tingnan.
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on June 03, 2019, 11:03:59 PM
kung wala lang akong gout madalas ako kakain ng steak. :lol:
Title: Re: Perpetual Cooking Thread
Post by: wheelee on June 04, 2019, 02:12:08 AM
WOW! that taste yummylicious!
Title: Re: Perpetual Cooking Thread
Post by: splerdu on June 04, 2019, 04:33:20 AM
If I lick the screen can I taste it over the internet?  :lol:
Title: Re: Perpetual Cooking Thread
Post by: waway on June 04, 2019, 03:52:52 PM
lol thanks, been trying to improve my steak game and this was the best I've made yet
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on June 05, 2019, 07:03:24 AM
https://youtu.be/aZcoTQuYUqQ (https://youtu.be/aZcoTQuYUqQ)
gordon ramsay's perfect steak. nasubukan ko na yan dati (buti di nagka gout after lol) ang sarap nga.

yung fresh thyme lang problem. mahirap makakita sa market at nung nag alaga ako namatay.
Title: Re: Perpetual Cooking Thread
Post by: altec on June 05, 2019, 05:42:17 PM
(https://i.imgur.com/2Sum4E4.jpg)
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on June 14, 2019, 08:40:37 PM
(https://i.imgur.com/HxppjXPl.jpg)

made some chocolate chip muffins a while back after consulting with a friend who actually had a formal course on food preparation. he said my end result looked fine but i couldn't help but think that it could look better if i placed the batter on paper cups. ah well. the environmentalist in me refused to allow unnecessary waste lol.

recipe here: https://www.allrecipes.com/recipe/7906/chocolate-chip-muffins/ (https://www.allrecipes.com/recipe/7906/chocolate-chip-muffins/) i just used 1 cup of milk instead of 3/4 cup because i saw in the comments that a cup of milk was better.
Title: Re: Perpetual Cooking Thread
Post by: wheelee on June 14, 2019, 11:51:44 PM
just finished watching Cook Up a Storm - chinese, about a Cantonese street cook and his chief rival, a French-trained Michelin-starred chef, discover they have a lot in common as they prepare for a world-famous culinary competition. it's nice to watch specially if your a foodie
 
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on June 18, 2019, 06:26:05 PM
anyone wanna try? :lol:
(https://iprx.ten.com.au/ImageHandler.ashx?f=jpg&u=%2f%2fimages.tenplay.com.au%2f~%2fmedia%2fRecipes%2fImported+Images%2f8%2f4878-44B1F07F.jpg)

Black Forest Lune Croissant

recipe here: https://tenplay.com.au/channel-ten/masterchef/recipes/black-forest-lune-croissant (https://tenplay.com.au/channel-ten/masterchef/recipes/black-forest-lune-croissant)

41 steps? nope for me.
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on June 25, 2019, 07:01:02 AM
yesterday's lunch: prawn potstickers with home made wrappers and toyo, kalamansi and chili oil dipping sauce.

(https://i.imgur.com/8xBLnxul.jpg)

(https://i.imgur.com/uOZgrzMl.jpg)

(https://i.imgur.com/OZ1wuIQl.jpg)

when i tried to make dumplings before, i used store bought wrappers. they were so fragile and tasted like old flour so i decided to make my own this time. i thought pleating was hard but it turned out to be rather easy.

recipe here: https://www.youtube.com/watch?v=FURMYCocr5Y (https://www.youtube.com/watch?v=FURMYCocr5Y)
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on August 13, 2019, 07:20:02 PM
(https://i.imgur.com/benWotZl.jpg)

Roast chicken and potatoes with lemon, garlic and herbs sauce.

Ingredients:
6 pcs chicken (mine is 3 thighs, 3 legs)
3 pcs potatoes peeled and quartered
olive oil
salt
ground black pepper
dried thyme
dried oregano
dried rosemary
juice from 1 lemon
1 cup chicken broth (or hot water with 1/4 chicken cube)
Instructions:
1. put chicken pieces in a mixing bowl
2. add generous amounts salt, ground black pepper, dried thyme, dried oregano and dried rosemary, and olive oil
3. mix together well using your hands
4. add potatoes and mix again
5. refrigerate for 2-3 hours
6. remove from the fridge 1 hour before cook time to let it reach room temperature
7. lightly oil a baking pan
8. arrange chicken and potatoes in the pan, skin side up for chicken
9. pour chicken broth in pan to prevent herbs and garlic from burning
10. spoon over the marinating liquid over the chicken and potatoes
11. bake in the oven 220 degrees C for around 50 minutes or until the chicken is cooked with golden brown top. after 20 mins of putting the chicken in the oven, carefully take the pan out and then using a spoon, ladle the liquid on the pan over the chicken and potatoes. return in the oven.
12. take the chicken out when they are cooked, return the pan with the potatoes in the oven and bake until the tops are golden brown
13. remove the potatoes from the pan
14. put the pan over a stove, add water, and simmer while scraping the bits that stuck on the pan. transfer to a small container. this will be the sauce
15. serve chicken and potatoes with the sauce.

More complicated than usual but it's worth it. Or at least the sauce is worth it, because it is something that I cannot buy in a supermarket.
:lol:
Title: Re: Perpetual Cooking Thread
Post by: dean on August 14, 2019, 07:52:31 AM
awesome stuff, boss seph! you are the cooking master boy of ppc!
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on August 14, 2019, 08:32:38 AM
thanks, Master Dean!

still no dancing chinitas appear when i cook, though. :lol:
Title: Re: Perpetual Cooking Thread
Post by: wheelee on August 14, 2019, 09:17:02 AM
oh boy that's toooo much work to do for something I can order out lol

when I have my dedicated kitchen, let's see what will be cooking
Title: Re: Perpetual Cooking Thread
Post by: Sephiroth on August 14, 2019, 09:31:49 AM
yeah, it is hard work but for me, it gives me satisfaction. besides, there's no nearby resto that serves chicken and potatoes here.
:lol: