Mussel and Shrimp in Cajun Seasoning

Cajun is a spice blend that originated in the states.  Presumably influenced by the French.  Anyway, it is a versatile spice blend that goes well with many food especially seafoods.  Virtually almost any seafood can be made very appetizing by cooking them with this spice blend.  As with many spice blends all over the world, some have their own variations which allows for that uniqueness of each.  This one is a version I made that I used for cooking prawns.

Cajun Spice Mix:

2 teaspoons salt
2 teaspoons garlic powder
2 ½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 ¼ teaspoons dried oregano
1 ¼ teaspoons dried thyme
½ teaspoon red pepper flakes (Optional)

Cajun Seafood

2 lbs Shrimp
1lb Green Mussel
2 lbs Crabs
1 lemon
1 1/2 cups / 3 sticks unsalted Butter
1 head Garlic, chopped
2 tbsp Paprika
2 tbsp Lemon Pepper Seasoning
2 tbsp Cajun seasoning
1-2 tbsp Hot Sauce (depends on how spicy you want)
1 tbsp Sugar​​
sausage (optional)
corn (optional), boiled

Cooking Instruction:

Boil shrimps in water with quartered lemon. Cook until color starts to turn orange. Do not overcook. Set aside.
In a small bowl combine paprika, lemon pepper and cajun seasoning. Set aside.
Melt butter over low heat in a large pan or wok.
Add garlic and saute until translucent.
Add the seasoning mixture.
Add 1/2 cup of water or seafood stock.
Stir and cook for 3 minutes.
Add the boiled corn, green mussels and crabs and simmer for at least 20 min.
Add hot sauce and sugar.
Stir in the shrimps.
Simmer for another 3 minutes.
Stir until the sauce and shrimps are incorporated.
Transfer to a serving plate.
Serve with steamed white rice.
Enjoy!

Ginataang Manok at Malunggay (Chicken and Moringga Leaves in Coconut Milk)

There are many variations of cooking this dish.  However, most of them are so generic that they all taste almost the same.  However, there is a variation that is not known to many.  That is a variation that has taken some cooking technique from the Bicol region or the Mindanao region of this country.  That is either broiling or roasting the meat that will be used for cooking the dish to impart that unique smokey flavor.  For this version, since I do not want to spend time cooking the meat over charcoal (although doing so will create a more authentic taste), I have chosen to just sear the meat with use of a culinary torch.  It almost gives almost identical result to the traditional procedure.

In addition, to impart and even more smoky flavor, if one is able to use freshly grated coconut to extract coconut cream, one may choose to sear also lightly the grated coconut before adding the hot water to extract the cream.

Also, since I like my version having very tender meat, I used pressure cooker in this version.

INGREDIENTS:

1 kg     Chicken (cut into serving sizes)

1 can    Coconut cream (or freshly squeezed coconut cream from 2 coconuts using 2 cups of warm water would be more excellent)

1 c        Moringga leafs (washed and drained)

1 T       Light soy sauce

1 t        Salt (or to taste)

1 inch   Ginger (peeled and cut thinly)

1 T       Minced garlic

½ c      Onion (thinly sliced)

1 pc     Green long pepper

1 t        Black pepper (ground)

 

COOKING INSTRUCTIONS:

Searing The Meat:

1. Wash the meat thoroughly.
2.  Drain or pat dry.
3.  Arrange on suitable surface.
4.  Scorch with use of culinary torch to slightly brown the surface of the meat and acquire the roasted aroma.
5.   Set aside for the next step (Pressure cooking the meat).

Pressure Cooking the Meat:

1.  In a suitably sized pressure cooker, load the chicken, garlic, onion, ginger, light soy sauce, green long pepper, salt and water.
2.  Seal the pressure cooker and pressure cook for at least 15-20 minutes.
3.  After the required time is set.  Turn off heat and let cool.
4.  Once pressure is dissipated, open the pressure cooker.
5.  Carefully skim off any excess oil if desired at this point.
6.  Perform the finishing step.

Finishing Step:

1.   Do not mix the chicken meat with ladle as it will break the meat apart as they are very tender at this point.  Carefully remove the meat and set aside.
2.  To the remaining liquid, add the coconut cream and stir.
3.  Turn back heat and allow to boil.
4.  Once boiling, lower heat to allow the liquid to evaporate.
5.  Once the liquid is reduced to around 3/4^th of the original, add the chicken carefully but do not stir.
6.  To mix, you may carefully lift the cooking vessel and with circling motion, stir the mixture.
7.  Allow to further concentrate mixing the content from time to time by the procedure described in number 6 to avoid scorching the coconut cream.
8.  Once the liquid is reduced sufficiently so that oil starts to form.
9. Finally, add the moringga leaves and again stir according to the manner described in number 6.
10. Allow to simmer further for about 2 more minutes to cook the moringga leaves.  After which it should be done.
11.  Serve with steamed rice.
12.  Enjoy!

A Refreshing and Relaxing Photo Session

1... 2... 3!!!

Empty

Do you keep old perfume bottles? I do... They are very interesting to look at. Each with their own personality. So unique are each one as the fragrance they once held. Like people. When they are new, when they still contained those delightful scent, people would like to have them. People would like to be seen around with them. But, once their contents are consumed, once the wonderful fragrance they once held is not there anymore, people just throw them away. Not caring and not noticing how wonderful the memories they had when they sprayed those wonderful perfume. People do not want to be seen with them anymore. Because, people think they cannot offer anything more. Because they cannot derive anything wonderful or anything they want from them. Yes, many people are like that. But maybe there are still a few individuals who know how to look aback. And, know how to treasure and see good things in everything.

Pork with Black Fungus

Pork with black fungus is very easy to prepare and quite tasty too.  With a minimum of ingredients you can whip up this dish which can go well with rice or with  steamed buns.

Ingredients

1/2 kg                Pork belly, cut to around 1 inch cubes
5 cups               Hydrated black fungus (maybe around 1 1/2 cup of dried ingredient)
1 tablespoon     Oyster sauce
8 tablespoon     Light soy sauce
1 teaspoon        Black pepper powder
5 cloves            Garlic, peeled and minced
1 pc                   Onion, medium sized, cut to thin slivers for sauteeing
2 tablespoons    Cooking oil
1 tablespoon      Sesame oil
2 tablespoons    Chinese cooking wine
1 1/2 cups          Water

Hydrate the black fungus:

1.  Place the black fungus in a shallow container.
2.  Add water enough to submerge the ingredient.
3.  Allow to hydrate for about 30 minutes
4.  Strain and rinse several times with water.
5.  Set aside.

Cooking instructions:

1.  Saute in the cooking oil the garlic and onions until fragrant.
2.  Add the pork and stir fry until color changes pale white.
3.  Add the Chinese cooking wine.
4.  Add all the all the other ingredients and stir well.
5.  Attach the cover.
6.  Pressure cook for around 30 minutes.
7.  Serve with either rice or with steamed buns.  Enjoy!

Professor Albus Dumbledore's Spell Casting Table

I was able to sneak into Hogwarts School of Magic and inside was a secret room of Professor Dumbledore.  I found in it his spell casting table on which he has left his wand and the book of powerful incantations.  Beside is the bottle which the ancients have been searching for.  The elusive Elixir of Life.