Gyoza (Japanese Potstickers)

A friend of mine who stayed in Japan for several years was the one who taught me to make Gyoza. Though it is said to have originated in China, it was introduced to Japan in the late 17th century. It can be prepared in advance and stored in the freezer for several days, even weeks, good for those times when you are lazy to cook...just thaw it and depending on what you want, it can be steamed, fried or fried and steamed.

This is a recipe which kids will like even if it is loaded with veggies such as napa cabbage, cabbage and chives (depending on what you like or what is available in your ref) because the meat overpowers the taste of the veggies. There are a lot of variations on the ingredients in recipe books but my version was based on what was available in my ref. In fact, the red specks you see on the picture are ground beef...i got carried away with my salt that it tasted salty when i fried a little to taste it, so i added ground beef because i had no more ground pork. The lesson on dumplings and burgers......tasting is a must or you will end up with a batch of too salty or too bland product.

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The napa cabbage and chives were first blanched so that it would wilt a little, thus, it is easier to handle when you start putting the filling in the wrapper. It is important to note that the veggies should be drained well so as not to have a watery filling. The ratio of the meat to the veggies would really depend on your preference. In my version, i used 1 medium-sized napa cabbage and 5 stalks of chives to a kilo of ground pork. I added 1/4 kg of ground beef to adjust the saltiness...There is no wrong or right proportion so do as you like!

Gyoza

1 kg of ground pork

1/4 kg of ground beef

1 medium -sized napa cabbage (blanched, and chopped)

5 stalks of chives (blanched and chopped)

gyoza wrapper

3 tablespoons of soy sauce

1 teaspoon of salt (adjust according to your taste)

2 tablespoons of sesame oil

1. Mix all the ingredients together.

2. Get a a spoonful and fry it, remember, you don't want a kilo of filling tasting

bland or salty.

3. Put the filling in the wrapper. Have a bowl of water beside you to

moisten the sides of the wrapper in order to sela it properly.

4. Fold the edges while closing

4. Fry, steam, boil or fry then steam the gyoza.

Dipping Sauce

1/2 cup soy sauce

1/4 cup vinegar

a pinch of sugar

a pinch of chili flakes(if you want it hot)

Just mix everything together.

Kilawing Bangus (Milkfish Ceviche)

When I was in my elementary years, my father would always make kilawing bangus as appetizer or pulutan but we were never allowed to eat it until we were in our high school years. It was believed then that our stomachs were not yet ready to digest raw fish at it may upset our stomachs. Looking back, i never did have stomach ache even though i pop a spoon or two in my mouth when my dad leaves it in the ref to cool .





According to Wikipedia, there are many variations of Fish Ceviche depending on the country or the region it is prepared, but nevertheless, the fish is always marinated in an acidic liquid like lime, coco vinegar or calamansi (calamondin or calamondin orange). The acid in the marinade is said to cook the fish by the process of denaturation. It is interesting to know that Ceviche may have originated from the Philippines as theorized by food historians and was brought to Mexico and Latin America during the 250-year Acapulco-Manila Galleon Trade.

One Saturday morning, i texted my hubby and asked him what he feels like eating that night,
he texted back.." anything basta may kilawing tanigue o dilis". I looked for tanigue and dilis in the market but found fresh bangus instead....my hubby ate kilawing bangus that dinner and i heard no complaints...only appreciation. My version has no ginger in it because bangus is not as "malansa" as other fishes.

Kilawing Bangus

1 medium-sized bangus

10 pcs of calamansi

1/4 cup vinegar (any kind will do)

1/2 teaspoon of salt

1 big red onion (diced)

1 pc finger chili

1. Clean the bangus well and slice the flesh along its bones. Slice the flesh in strips.

2. Marinate it in 1/4 cup vinegar for 2-3 mins.

3. Remove the vinegar marinade and drain the bangus flesh.

4. Mix in the salt, juice of the 10 pcs of calamansi, onions anf finger chili.

(the sourness and saltiness would be depending on your preference, so go ahead, pop in a

slice or two, and adjust according to your taste)

5. Mix well and place in the ref to cool for an hour before serving.

Veggies in my fence

Living near a university is a great advantage as we are able to learn, adapt or buy latest projects or researches done by professors. My pots of veggies/herbs are planted in recycled softdrink bottles and are hanging on my fence. I got the whole set (4 bottles, 4 seedlings, 4 packs of special soil, a bottle of organic fertilizer ) for only P120.00 ($3). The fertilizer is good for 1 year as the plants are only fertilized once a week with the diluted solution. The soil can be used repeatedly if a veggie is already harvested.

I have Mint Basil, Romaine Lettuce, Celery, Sweet Basil and Coriander hanging on my fence. What makes it totally pleasurable is seeing the plants grow each day. It is also delicious as it is cut or harvested just before eating, aside from the fact that the plants are pesticide-free.

Preparing a ham sandwich with romaine lettuce from my "garden" is much more fun and doubly delicious.

Why blog?

Cooking is one of my passions! Though i have no formal schooling in culinary arts, nor do i claimed to be a good cook, i find joy and contentment when my hubby and kids appreciate the food i prepare for them...that's what i call my simple pleasure...
Eversince i can remember, i was already cooking...it was only when i worked continously for 11.5 years that cooking took a back seat, that time, sleeping would be on top of my pleasurable list...but then, i continued to buy recipe magazines/books and watched cooking shows thinking that one day i would have all the time in the world to cook and experiment on recipes. and.... this is it! I now have all the time in the world to cook.
Why write all about it? .....I am inspired to share my successes and failures in cooking as i was inspired too while reading food blogs. I might have some good ideas to suggest and share as i continue on my cooking journey..