My children have a bad case of hay fever and it's definitely a condition any parent would rather wish their kids do not have especially in this place and climate. A twice a year flu season throws the whole school in chaos, I in definite panic. Most kids will recover after week with ample medicine and rest. My kids,,, not that easy.

Then I found out that kiwifruit is a rich source of Vitamin C (double the amount orange offers and 5 times the nutrition you'll get from an apple). One kiwifruit a day is enough to supplement your daily Vitamin C. Lucky for me, Zespiri kiwifruit in particular is on the sweeter side and so the possibilities are endless.

Tip 1: Re-use paperbag from fast food chains for breading. The best for coating, 100%. It absorbs extra moisture from meat which you do not want when deep frying. Leaves your to-be fried pieces perfectly coated all the time!
Tip 2: When deep frying breaded shrimp, you only need to deep fry for few seconds, once the oil bubbles starts to subside, it's time to fish them out. It will continue cooking while resting.
Tip 3:  Add more cayenne if you want your dressing spicier.

Kiwi Chili Mayo Ingredients:
1/3 cup pureed Zespiri kiwifruit
1 teaspoon soy sauce
1 1/2 tomato ketchup
1/2 tablespoon brown sugar
1/4 teaspoon cayenne pepper or 1/8 teaspoon crushed chilis
1/8 teaspoon anatto powder dissolved in 4 tablespoons WARM water
1 teaspoon cornstarch diluted in 4 teaspoons COLD water
1/2 to 1 cup mayonnaise

Salad Ingredients
4 Zespiri kiwifruit, peeled and sliced bite size (whichever you prefer)
500 grams medium sized shrimp, cleaned, deveined and cut into 3
2 eggs
1 1/2 cup bread crumbs
250 grams calamari
1/2 cup cornstarch
Dash of salt and pepper
Lettuce, shredded
Sesame seeds, toasted (for garnish)

Dressing Procedure:
Heat kiwifruit, soy sauce, ketchup, sugar, cayenne in a sauce pan. Add the anatto mixture and cornstarch mixture to the saucepan and simmer until thick. Take off from the heat and let it cool down. Add kiwifruit mixture to mayonnaise, mix thoroughly. Set aside.

Deep-fried  Seafood:
Dip shrimp pieces in egg then drop to bread crumbs. Deep fry for a few seconds, drain excess oil on kitchen towel, set aside.

Dry excess water on calamari rings. Add cornstarch, salt and pepper. Toss until well coated. Deep fry for a minute, drain excess oil on kitchen towel, set aside.

Assembling Procedure:

Add lettuce on serving bowl. Top with mixed calamari, shrimp and Zespiri Kiwifruit pieces. Drizzle with Kiwi Chili Mayo.

Serve immediately!

Happy Eating!!!

BETCHAdidn'tKNOW *Zespiri Kiwifruit also contains high levels of Actinidin, an enzyme that helps with protein digestion and aside from a steak garnish, kiwifruit can also be used as a natural meat tendrizer. :)

Stir-fried noodles or pancit is a staple for us back home. Not so much in my house but once in awhile it's nice to have it as part of a meal or have it as a snack with bread.

This noodles are especially perfect for glazed chicken wings which I recently discovered. YUM. So here it goes.

Tip 1: Any meat can be used, prawn, chicken, beef
Tip 2: Adjust the saltiness to your preference.
Tip 3: This amount is for big gatherings, if you're only cooking this for a simple meal, then cut the ingredients in half.

Ingredients:
50 grams rice noodles
1 large size onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
250 grams pork, sliced lengthwise, tossed in 1 tablespoon soy sauce
Salt and pepper to taste
3-4 tablespoons soya sauce
2 large carrot, sliced lengthwise
500 grams yellow Chinese Noodles
1 medium size cabbage, shredded
1 litre water

10 generous servings

Directions:
Soak rice noodles in warm water for 5 minutes. Drain and set aside.

In a large wok, saute onion and garlic in oil. Add pork bits. Salt and pepper to taste.

Add soya sauce and all vegetables to the wok. Cook for 2 minutes.

Add water. Bring to a boil for a minute.

Drain the vegetables & meat and set aside while returning the liquid to the pan.

Add both noodles to the pan. Mix well and cover. Let it simmer for 5 minutes.

Return vegetables and meat to noodles. Toss to mix well.

Photos next time!

The star of this dish is the wings. You can eat it with rice, with noodles, with french fries, with whatever you want to eat it with.

There are so many great things about this dish. The awesome glaze has a taste that will please any age, it's so versatile, it's super easy that you can do other things while the wings are cooking and it is inexpensive. Dish doesn't have to be expensive to taste great.

When you're single you don't think much about how much money you spend but when you have a family, you prioritize. I think unless you're sweating money through your pores, you know exactly what I mean. Although I'm still working on this whole theory as of right now, food is my addiction... not bags, not clothes, not shoes... food. I have to constantly argue and debate with myself why I shouldn't buy that ingredient... most of the time... the evil foodie prevails... "it is worth it! when you bite on it, you know it's worth it".

This dish.... entails no argument.

Ingredients:
2 kilos chicken wings
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon butter
1 tablespoon toasted sesame seeds

Directions:

Line two shallow baking pans with aluminum foil. Put pans in the oven and preheat oven to 500F.

Make sure your wings are pat dry. Toss them in oil, salt and pepper and spread wings on preheated pans making sure there's no overlapping. 1 layer clean.

Roast WITHOUT TURNING! 30 minutes until golden and tender.

Whing wings are roasing. Simmer vinegar, soy sauce and sugar in a saucepan. Stir occassionally. Reduce to about 1/3 cup, approximately 12 minutes.

Remove from heat and add butter. Stir until melted.

Once wings are done, take if out off the oven and let it rest on the pan for a minute. Transfer to a clean bowl. Pour the glaze over and toss to coat well. Let is rest for some 3-5 minutes and then toss again. Sprinkle with toasted sesame seeds and serve on top of stir-fried noodles.

Will post stir-fried noodles recipe soon!

This dish reminds me of childhood. Mom cooks this almost every time. I think it's especially perfect for "cold" season, weather and the flu alike :) The ginger essence mixed with the chicken broth is just beautiful. This might be an acquired-taste dish but it's still worth sharing for everyone to try. Who knows, you just might like it like we do!

Tip 1: If you like your chicken with a bit of colour, then brown them in butter before mixing it with the rest of the ingredients.
Tip 2: If you want your nam pla with a bit of kick, add couple of dashes of Habanero Tabasco or the bird-eye green chili. You can even add a few drops of lemon juice to have a bit of contrast happening there.

Ingredients:
1 kilo whole chicken, cut into pieces.
2-3 chayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
5 ginger medallions, lightly pounded (to release the flavour)
2 bunches spinach leaves
1 liter of chicken stock
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons nam pla (fish sauce)

Serves 4

Procedures:
In a stock pot, heat oil and sauté garlic, onion and ginger.

Add stock and the chicken. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Season with nam pla and add chayote. Continue to simmer for an additional 5 minutes or until chayote softens but not overcooked.

Add spinach leaves then turn off the heat.

Serve steaming hot on a bowl. Eat on its own or with plain rice on the side. Don't forget extra nam pla on the side in case you like it a bit salty the fishy way!

Happy Eating!!!

-AcousticChef.... cookin' one tune at a time!

FV48-05-0111

It's been an overcast and rainy weather the whole week,,, it's the perfect time for a really good soup. I am not armed with many soup. I only know how to make chicken sopas and cooks the one from a packet! I know pathetic,,, but I'm getting there.

Got this really great soup from one of my books and it is indeed hearty.

Tip 1: Make sure you cut all the ingredients all at the same size for even cooking
Tip 2: If you don't have a home made beef broth, you can always use the beef broth cubes
Tip 3: Degrease the soup for better presentation, unlike me, I just served it as is as I was hungry!
Tip 4: Mirepoix is a combination of equal parts, onion, celery and carrot

Took me 30 minutes 

Ingredients:
45 grams of butter
375 grams, mirepoix*, small dice
2 cloves, garlic cloves, chopped
1 liter beef broth
125 grams beef, small dice
Bouquet Garni:
   1 Bay leaf
   1/2 teaspoon dried thyme
   1/2 teaspoon crushed peppercorns
   8 parsley stems
100 grams tomato concasse
75 grams potato, small dice
100 grams corn kernels, fresh, frozen or canned
Salt and pepper

Makes 1.25 liters
Serves 4

In a soup pot, sweat the mirepoix in butter until tender.

Add garlic and saute lightly.

Add the beef broth or stock and the diced beef; bring to a simmer. Add the bouquet garni. Skim or degrease as necessary.

Simmer until the beef and vegetables are tender, approximately 30 minutes.

Add the tomato concassee, corn and potatoes, simmer for 10 minutes. Season to taste with salt and pepper.

Serve piping hot!

-AcousticChef.... cookin' one tune at a time!

FV35-08-1110

Nice weather brings out the urge to be with nature, soak up the sun and breathe that clean and fresh air. Best thing to do? Picnic, swimming, barbecue or anything relaxing.

This marinated shrimp is soooo delish that I must share it!

Tip 1: Ask your fishmonger to thoroughly clean the shrimp, take off shells, veins and heads while leaving the tails intact for presentation purposes.
Tip 2: Buy the shrimps the night before and leave them in the freezer until you're ready to thaw and marinate.
Tip 3: Bear in mind the marinating shrimp must be done 2-3 hours before the cooking time as the acids in the marinate will cook them, it'll be gooey and unsightly for cooking.

This was too easy to even mention the amount of time

Ingredients:
2 cups olive oil
1/2 cup chopped fresh parsley
2 lemons, juiced
2-4 tablespoons hot pepper sauce (more or less depending on how much kick you want)
6 cloves garlic, minced
4 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
2 kilos large shrimp, peeled and deveined with tails attached
skewers

Serves 10-12

Mix the first 8 ingredients together. Reserve some to use for basting. 

Place your cleaned shrimp in a resealable bag or bowl and pour the marinate over. Marinate for 2-3 hours. 

Thread shrimp into skewers. Lightly oil grill and start cooking! 

5 minutes to each side until shrimp colour turns opaque. don't overcook so the shrimp remains juicy and tender. 

If you want to add more spices to this basic recipe,,, go ahead!

Enjoy and happy eating!

-AcousticChef, cookin' one tune at a time!

FV28-01-1110

This is one easy concoction that is absolutely fantastic with a toasted bread or bread stick or garlic bruschetta. Great for appetizer that doesn't need so much prepping.

Tip 1: If you like pancetta instead of bacon, your choice.
Tip 2: Important part of my Philly Steak Sandwich

Ingredients:
8 good quality streaky bacon, diced
2 punnets of mixed mushroom (i.e. oyster, portabello, button mushroom
3 ounce butter
1 small red onion, chopped
1 clove garlic, minced

Heat 1 ounce butter into the pan and sweat onions and garlic for a few minutes.

Add the bacon and cook for a few more minutes then add the mushrooms together with the remaining butter.

Season, turn the heat right down and cook for 10-15 minutes. If the mixture starts getting dry, add a little lemon juice.

Serves 4
375 Calories per serving

*More photos will be posted when I remember to take pictures of it! Excuse my senile moments

FV26-13-1010

I went to our nearby bowling alley and ate green salad with balsamic vinaigrette... fell in love with it and vowed I'll copy it somehow. It's on the tangy side and I love tangy... especially on those days of the month when I crave like a pregnant woman.

It's still a working progress and I will definitely welcome your suggestions and versions...

INGREDIENTS:
Balsamic Vinaigrette Dressing
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
2 garlic clove, peeled and crushed through a garlic press
1/2 cup extra-virgin olive oil
1/2 lemon extract
Salt and freshly ground pepper, to taste

Green Salad, 4-5 cups
Asparagus, poached
Arugula leaves
Baby spinach
Pine nuts, toasted
Parmesan cheese, shaved

209 Calories per Serving

In a small bowl, mix together dressing ingredients almost emulsifying the whole mixture.

Before serving, place all the leaves in a salad bowl and pour one tablespoon of vinaigrette dressing at a time. Using your hands, mix and toss leaves. This ensures leaves are just lightly coated and not soaking wet.

Take a handful of salad and place it on a plate. Sprinkle with pine nuts and topped with asparagus and shaved parmesan.

If you want your salad drenched in dressing goodness, then add some more on your plate :)

Serve this as a side dish or entree and enjoy!