Barbecued Pork Steaks in a Bun

One stormy day several years ago, I was watching Food Network and they were showing one of Pillsbury’s Bake – Off Contests, where contestants win as much as $1 million dollars for their recipes…

My reaction was – WOW!  A $1 million dollar for a recipe?  Are these recipes really worth that much?  Do they really taste that good to be awarded a $million dollars?  So I went to the library and borrow one of Pillsbury’s Cookbooks.  I was curious to try some of these million dollar  recipes.  I want to know, and taste for myself, what makes these recipes won $1 million dollars.

One of the $1 million dollar winning recipes that caught my eye was the Chinese Roast Pork Buns by Wayne Hu.  The picture looked good and the buns reminded me of Siopao, another Chinese dish that I used to enjoy in the Philippines years ago.  Siopao is a steamed bun filled with pork and boiled eggs, served with a sauce.  Thus, I decided to give this dish a try…

The verdict…?

Overall… my family loves these buns.  They are great travel food.  And can be eaten as a snack, lunch, or dinner accompanied with a light soup.

And the preparation is fairly easy because I did not make my own buns.  Instead, I used store bought Pillsbury Buttermilk Biscuits.

My question is… are the really worth $1 million dollars…?

The Barbecued Pork Blade Steaks are awesome.  This is a stand alone dish that can be served with cooked rice and sauteed vegetables on the side.  And they’re easy to make.

As for the buns…

I don’t think so.  They are good… and the preparation is easy, but I don’t think it’s worth a $1 million dollars.  But then again, this is a very good example that food and taste is very subjective!  According to the judges of the Pillsbury Bake – Off Contest in 1994, this recipe – Chinese Roast Pork Buns is worth the $million dollar prize.

The recipe that I am posting here is my own adaptation of that $million dollar winning recipe.  I made a slight deviation from the original recipe by using red wine and olive oil, instead of using sherry and peanut oil, but I think the taste is still pretty close.  Also, I made extra barbecue sauce for the pork and I mixed about ½ cup of the remaining barbecue sauce with the filling below.

This recipe serves 4.  Two buns per person.

(I apologize.  But I don’t have step by step photos for this, yet…)

Prepare the Barbecued Pork Blade Steaks first.

I realized that I cooked four blade steaks but I only need 2 for these buns.  So I made sandwiches with the ones I did not need…

Barbecued Pork Steaks

4 large pork blade steaks – about 3 pounds

Sweet Barbecue Sauce:

1 cup firmly packed brown sugar

1 cup ketchup

½ cup soy sauce

½ cup hoisen sauce

¼ cup red wine

¼ cup deli style mustard with horseradish

2 tsp. freshly ground black pepper

6 garlic cloves, smashed and peeled

 

Combine barbecue sauce ingredients in a blender and blend until smooth.  Pour sauce into a large bowl.  Reserve 1/2 cup of this sauce to be used for the Barbecued Pork Steaks in a Bun…

 

Preheat oven to 400°F.

 

Line a heavy duty cookie sheet with foil.  Place a wire rack in the cookie sheet.

 

Wash pork steaks and pat dry with paper towels and place them on the wire rack.  Liberally brush both sides of each pork steak with the barbecue sauce.

 

Bake pork steaks in a preheated oven at 400°F for 30 minutes.

Brush pork steaks again, on both sides, with the remaining barbecue sauce.  Return to the oven and bake for another 15 minutes.

Remove pork steaks from the oven and cool enough to handle.  Chop pork steaks into small pieces, discarding the bones.  Serve pork steaks as sandwiches or use as filling for the Barbecued Pork in a Bun.

~~~

So once the pork steaks are ready…

Prepare the filling for the buns:

1 TBSP. olive oil or vegetable oil

½ medium onion – finely diced

1 – 8 ounces can water chestnuts, finely diced

1 TBSP. cornstarch

1 TBSP. red wine or dry sherry

1 TBSP. soy sauce

1 TBSP. hoisen sauce

½ cup chicken stock (broth)

2 Barbecued Pork Blade Steaks – chopped

Heat vegetable oil in a large skillet.  Sauté the onions until translucent.  Add the water chestnuts and stir a few minutes.

In a small bowl, combine soy sauce and hoisen sauce and pour over the sautéed onions and water chestnuts, stirring to combine.  Stir in chicken stock or broth and bring the mixture to a boil over medium heat.

In another small bowl, combine wine or sherry and cornstarch.  Gradually stir in cornstarch mixture into onions and water chestnuts, whisking constantly until thick.  Remove skillet from the heat and add chopped barbecued pork.  I mixed ½ cup of the remaining barbecue sauce to this mixture to make the filling more saucy.

As for the buns, you will need 1 can Pillsbury Buttermilk Biscuits…

Take the biscuits out of the can and separate them…

On a lightly floured board or clean counter, roll each biscuit, using a lightly floured rolling pin, into a 6 inch circle.

Scoop about 6 tablespoons of the barbecued pork and fill the center of the flattened biscuit.  Gather the edges towards the middle, twisting and pressing to seal.

Place buns seam side down on the greased cookie sheet.   Brush each bun with the glaze and bake in a preheated oven at 375°F for 18 minutes or until golden brown.  Serve warm.

Bun Glaze:

1 large egg

1 tsp. brown sugar

1 tsp. water

Beat all ingredients.  Brush each barbecued pork buns with this glaze before baking.

After 18 minutes or so… the buns are ready to serve.

 

Enjoy and Happy Cooking!

Tess Harris

 

Cranberry Walnut Squares

Perfect as an afternoon snack in the office when you’re looking for that extra energy to get you through the day.  Definitely better than getting something from a vending machine.  You might even bring some extra… because if your office mates find out you’re eating one of these delicious and appealing bars… they’re going to want some too!

These Cranberry Walnut Squares are loaded with dried cranberries, chopped walnuts, flaked coconuts and raisins.

These squares are great for picnics.  As travel foods… And if you have kids… are undeniably healthier snacks compared to a regular candy bar.

Once you have gathered al the ingredients you need… these bars only take minutes to prepare.

Yes… it’s simple and easy… and for a little effort, you will be rewarded with all these goodies.  I’ve used Kitchen Aid mixer in mixing the crust.  And I’ve also used spatula and my hands/fingers.  For those who may not have an electric mixer.

Below are what you need for this recipe:

Crust ingredients: old fashioned oatmeal, all purpose flour, brown sugar, baking powder, kosher salt, coconut oil and milk, and ground cinnamon.

These are what you need for the filling ingredients: dried cranberries, raisins, walnuts, sweetened flaked coconut, sugar, all purpose flour, dried orange peel (optional) freshly squeezed orange juice, eggs and vanilla extract.

Making the Crust:

Measure one and one half cup of uncooked oatmeal into a food processor.

Pulse a few times until crumbly.

And pour the contents into a large mixing bowl.

Add to the coarsely ground oatmeal the rest of the crust ingredients.

Mix them up with your hands, breaking up the lumps of brown sugar.

Since the coconut oil is solid.  I melted it in the microwave for 30 seconds.  And added 1/2 cup of coconut milk.

Add these to the oatmeal, flour and sugar mixture.

If you are using butter… this is where you’ll add the melted butter to the  oatmeal and flour mixture.

Oatmeal, flour and sugar mixture with the coconut oil/milk combination.

Mix until crumbly.

Mix well until soft dough chunks are formed.

*** If using butter, the mixture will be more crumbly and will not form into soft chunks of dough.

Reserve half the crust (soft chunks of dough) for topping.

Meanwhile…

Press half of the crust onto a 9 x 13″ rectangular pan.

Bake bottom crust for 8 minutes.

And while you’re cooling the crust.  Mix the filling.

The Filling:

In a large mixing bowl, combine dried fruits, walnuts, and flaked coconuts.

And flour and sugar.

Mix.

Add orange juice.

In another bowl.  Beat eggs and vanilla extract.

Add beaten eggs to the dried fruits, flour, sugar mixture.

Stir until eggs/vanilla extract is absorb and a sticky mixture is formed.

Add the filling to the cooled crust.

Press the remaining crust over the filling.

I made small flat patches out of the remaining crust/soft dough chunks, by either pressing them in between my palms or between two pieces of waxed paper.  And then placing the flat patches (crust) over the filling.

And then bake in preheated oven for 28 – 30 minutes.

After 30 minutes of baking…

Completely cool for at least 2 hours before cutting into squares.

Serve as snacks, travel food, in place of lunch, and for kids lunch pack…

The Recipe:

Cranberry Walnut Squares

Crust:

1 ½ cups uncooked oatmeal – coarsely ground

2 cups unbleached all purpose flour

1 ¼ cup brown sugar

1 ½ tsp. baking powder

¼ tsp. ground cinnamon

1/8 tsp. kosher salt

¼ cup coconut oil melted

½ cup coconut milk

Preheat oven to 350°F.

Measure the coconut oil into a microwavable measuring cup.  Microwave for 30 seconds.  Add ½ cup coconut milk to the melted coconut oil In.  Stir.

Ground Old Fashioned Oatmeal in a food processor until coarse.

Empty the ground oatmeal into a large mixing bowl.  Add flour, sugar, baking powder, cinnamon, and salt.  Mix with your hands, crumbling the brown sugar.  Give the coconut oil/milk a quick stir.  And power over the oatmeal and flour mixture.   Mix with your hands until soft chunks of dough formed.  Divide mixture in half.

Press half of the soft chunks of dough into the bottom of a 9”x13” baking pan… pressing on the corners and sides.

Bake Crust in the preheated oven for 8 minutes.  Remove crust from the oven and cool while you mix the filling.

Filling:

1 (6 ounce) package dried cranberries

1 cup walnuts – chopped

½ cup sweetened flaked coconut

½ cup raisins

½ cup granulated sugar

¼ cup + 1 TBSP. unbleached all purpose flour

1 tsp. dried orange peel – Optional (Available in the “spices section” at your local grocers.)

1/8 tsp. kosher salt

3 TBSPs. freshly squeeze orange juice

1 tsp. vanilla

2 extra large eggs

In a large mixing bowl… combine dried cranberries, chopped walnuts, flaked coconut, raisins, sugar, flour, dried orange peel, and salt.  Using a spatula, stir all these ingredients until well combined.  Add the orange juice and stir to coat all the dry ingredients.

In a separate bowl… whisk together eggs and vanilla extract just until lightly beaten.  Pour over the cranberry – walnut mixture.  Stir with a spatula until all ingredients are combined.

Spread filling mixture onto the cooled crust.

In between your palm, or between two waxed paper, flatten the soft dough chunks into flat patches, and place over the filling.  Press lightly with your hand.

Bake at 350°F for 27 – 30 minutes or until the sides or edges of the crust are golden brown.  Do not over bake.   Cool completely before cutting into bars.

Print a recipe using butter.

Tess’ Kitchen Secrets:

#1 – Coconut oil and coconut milk make these squares dairy free.  And it  makes the crust a bit more crispy and less crumbly.  And if it weren’t for the eggs, these bars would be considered vegan.

#2 – Walnuts blend so well with these bars.

Enjoy and Happy Cooking!

Tess Harris

Play “Catch Up” With Me

Thursday comes.  And am still not ready.  I have taken hundreds of photos of the dishes I cooked for the past four years.  And recipes I have created and tested.  In fact, it’s taking most of my computer space.  Still.  I don’t have enough.  Sometimes, none meet with what I’m looking for.  Or, that fit the occasion.

Step by step photos are what I need.  And I need them for the hundreds of recipes I have cooked up since 2006.  When I first started on this journey.

I remember when I first taught myself how to bake bread.  From scratch.  I learned it from a book with step by step instructions, with photos.

The photos and step by step instructions helped me tremendously.  And gave me the courage to keep going.

It wasn’t until over a year ago, that I’ve started taking step by step photos on the dishes or recipes I’m working on.  Before that, I only took photos of the finished product.  Which I later realized is not sufficient enough to help those who are beginners.  Just like I once was.  Not long ago.

For me a perfect food blog post has step by step photos.  With clear, concise, and easy to follow instructions.  And I’m hoping that, that is what I’m presenting here.

Though sometimes, you’ll just have to forgive me.

~~~

As for this Roasted Chicken Club Salad Sandwiches recipe.  I think I have sufficient step by step photos to help us along…

Split chicken breasts are what we need to roast…

Rinse chicken breast under cold running water.  Place them in a large  baking sheet and pat them dry with paper towel.  Then pour some oil on the breasts and rub them all over…

And season them generously, on both sides, with salt and ground black pepper.

And roast them in preheated oven at 400°F for 50 minutes.

Remove the skins and shred the meat off the bones.

Next…

And with these ingredients. Make the salad dressing.

The salad dressing should look somewhat like this…

Add the chopped celery and onions to the shredded chicken.  Toss it to combine.

Then pour the salad dressing over the chicken, celery and onion mixture. Mix until chicken and salad dressing are combined well.

And wallah. That’s our Roasted Chicken Salad.

Get your Ciabata Rolls ready. And split them in half.

You could also just other breads such as rye, white or wheat.  Though I prefer Italian breads.  Especially the fresh ones…

First line the Ciabata roll with lettuce or spring mix greens.

Then top it with the Roasted Chicken Salad.

Top bacon over the chicken salad. (I usually allow one slice of bacon per sandwich. I break one slice in half.)

And there you are.  Our Roasted Chicken Salad Club Sandwich.

Serve with your choice of soup or your favorite potato chips or pretzels.

Roasted Chicken Club Salad Sandwiches

Yield:  8 Ciabata Rolls Sandwiches

Shredded Roasted Chicken Breasts – see recipe below

2 celery stalks – chopped

½ medium size red onion – chopped

Salad Dressing – see recipe below

8 thick slices bacon – cooked and crispy

8 green lettuce leaves – washed and patted dry or Spring Mix

8 Ciabata Rolls

In a large mixing bowl.  Combine shredded chicken, chopped celery and onions.  Add salad dressing.  Mix until salad dressing is combined well with the chicken, celery and onions.

Using a sharp knife.  Split Ciabata rolls

Line each roll with a lettuce leaf.

Scoop about ½ cup of Roasted Chicken salad mixture over the lettuce leaf

Break one crispy slice of bacon in half and top it over the chicken salad.  Place the half of Ciabata rolls over the filled sandwich.

Serve with your choice of soup or with your favorite potato chips.

Roasted Split Chicken Breasts:

3 – 4 split chicken breasts (about 4 pounds) – bone in and skin on

3 TBSPs. olive oil or cooking oil

4 tsps. coarse sea salt or 2 tsps. kosher salt

2 tsps. freshly ground black pepper

Preheat oven to 400°F.

Remove chicken from the package and rinse under cold running water.  Pat dry with paper towels.  And place chicken in a heavy-duty baking sheet.  Line with aluminum foil.

Drizzle olive oil over the chicken breasts and rub the oil all over the chicken.

Generously season the chicken breasts, on both sides, with coarse sea salt and freshly ground black pepper.

And roast them, skin sides up, in a preheated oven at 400°F for 50 minutes.  Cool the chicken to safely handle.

Remove the skins.

(By the way.  The skins are really crunchy.  And I usually eat them while they’re still warm.  Though they are a bit salty.  But don’t worry.  All that salt is only on the skins.  Only a negligible penetrated to the meat.)

Tear the chicken meat off the bones.  Shred into chunks and place in a large mixing bowl.  Discard the bones.  And the skins.

Salad Dressing:

1 cup real mayonnaise

2 tsps. Dijon mustard

½ tsp. dried tarragon leaves

½ tsp. ground coriander

1 tsp. freshly ground black pepper

2 tsp. kosher salt

Combine salad dressing ingredients in a bowl.  Set aside.

Tess’ Kitchen Secrets:

#1 – Coarse Celtic sea salt.  I love to roast chicken breasts with coarse sea salt.  This salt gives the chicken a better taste as compared to regular or kosher salt.

#2 – Roasted chicken used for chicken salad has more texture and taste as compared to the ones that’s been boiled.

#3 – The celery and onions gives the chicken salad a good crunch.

#4 – Also.  I prefer to use Spring Mix greens over lettuce leaves.  I think the Spring Mix Greens has more nutrients than the lettuce leaves.

Enjoy and Happy Cooking!

Tess Harris

Avocado BLT Sandwiches

I wasn’t sure what I was going to post today.  But whatever I decide, it has to be something simple and easy.  For both you, and me.

And that’s exactly what this Avocado BLT Sandwiches are.

If it weren’t for the slices of bacon.  These sandwiches are almost healthy.  But who can refuse bacon?  I love bacon.  I absolutely love it!  Don’t you….?

Com’on.  I know I am not alone in this department.

I particularly love the thick bacon slices.  They are perfect.  Especially for these sandwiches.

As for the avocados.  You have to pick the ripe ones.  But firm to the touch.  To be sure, look at each one.  Inspect them on all sides.

I know there’s not a 100% guarantee you’re going to pick the perfect avocados.  No matter how careful you are in choosing them.  And that’s not your fault. Or mine.

The avocados at the grocery stores have been picked from the tree months ago.  And who knows how long they have been sitting in the grocery bin?

When I was a little girl.  We were around avocados.  Perfectly ripe avocados.  Minutes fresh from the tree.  But at that time, we simply didn’t know what to do with them.  Our neighbors didn’t know either.  So we simple mashed them up.  Added sugar to it.  And walla.  Sweet mashed avocado.  Or for a fancier version, a drizzle of evaporated milk is added to the mixture.  But we can only eat so much mashed avocados with sugar.  And when eaten by itself.  Avocados are bland.  So we let the rest go to spoil.

We didn’t know that other countries, like America, have so much uses for them.  Such as making guacamole, California rolls, sandwiches, and more.  If only we knew.  But of course we didn’t.  We didn’t know anything.  I come from a family and community of ignoramus.

My husband always tells me:  you all could have gone to a library and read a book!  What library?  Where?  In our barrio?  I didn’t find out there was a place called library until I was in college.  And even then.  I was too shy to go in there!  It was staffed with mean looking, condescending girls.  Looking as if they are going to swat me with a stick if I make the wrong move!  Or say a word.  Or ask them questions.  But then he says:  You have no excuse! I don’t want to hear it!  I hate when he says this.  I really do.  Because he makes me feel even more of a dumb ass.  He is right of course.  Maybe we all could have read a book.  Any book.  I simply wasn’t raise in an environment that read.

My father could not read.  Nor write.  He only knew how to scribble his name on a dotted line.  I’m sure I had told you this before.

My mother was the smartest in our family.  She finished fifth grade.  She could read and write.  And could speak decent English.  In fact, she was my first English teacher.  She once worked as a maid for an American family.  Right after World War II.  When the Americans liberated us from the Japanese.  The American family had two children.  A son and a daughter.  And she was their nanny.  And that’s how she learned and practiced the English language.

As for reading.  The only books we read were the text books issued to us from school.  And we didn’t study English literature or world history.  And I think this explains a lot why we act the way we do as a people.  And as a country.

We haven’t advanced much.  It’s true that Filipinos work around the world as skilled and technical workers.  Medical workers.  Domestic helpers.  But I don’t know if I will call these advancements.  Yes. The remittances from Filipino overseas workers accounts for 10% of the country’s gross domestic product.  And still increasing year, after year.

What does this mean?  This means, we are a people who can adapt anywhere.  Anyplace.  Anytime.  This also means that we are expendable labor.  Readily exported and exploited for the right price.

Well.  OK.  Let’s get back to the Avocado BLT sandwiches…

You will need the following:

Thick bacon slices.

Cooked and drained.

I’ve tried cooking bacon in a preheated oven at 400°F for 15 to 25 minutes.   This is how restaurants cook their bacon.  But, I must say.  I prefer cooking bacon the old fashioned way.  And here is why.

The oven cooked bacon is greasier.  Even after they have been drained and patted with paper towels.  Whereas the ones cooked in a a skillet… are crisper and less greasy.  Takes longer.  But I’d cook bacon in a skillet anytime.

Ciabata Rolls

Or whole Ciabata bread. Or Flat bread.

During the time I took this photo.  I was making sandwiches for Ramon.  Thus I only slice what I needed.

And then I sliced the bread in half.  And generously smear each half with real mayonnaise.  Or mayonnaise on one half.  And mustard in the other half.

Sprinkle each half with freshly ground black pepper.

Next.  Layer thin slices of tomatoes and red onions over one half of the bread.

Again.  Season with salt and freshly ground black pepper.

Generously layer a ‘spring mix greens’ over the tomatoes and onion layers.

Layer the av0cado slices over the ‘spring mix greens.’

And finally.  Top all the layers of tomatoes, onions, spring  mix, avocados with slices of bacon.

Place the other half of Ciabata bread on top.

And slice them.

Two slices for each person.

Serve with your choice of potato chips or soup.

Here’s the recipe:

Avocado BLT Sandwiches

Serves 3 – 4 people

1 package (16 ounces) Thick Bacon Cuts – cooked and drained

1 Ciabata Bread or Flat Bread

Real Mayonnaise

Large ripe tomato – thinly sliced

Half of Red Onion – thinly sliced

Spring Mix greens or baby spinach (get the ones that have been thoroughly washed and ready to use)

2 ripe large Avocados – half avocado for each person

Fine sea salt or kosher salt

Freshly ground black pepper

Split the Ciabata bread.  Smear each half, cut side, with mayonnaise.  Sprinkle with freshly ground black pepper.

Line the thinly sliced tomatoes over on one of the bread halves.  Generously sprinkle salt and black pepper over the thinly sliced tomatoes.

Place a layer of thinly sliced red onions over the tomatoes.

Generously layer spring mix greens, or baby spinach over the tomato and onion layer.

Layer avocado slices over the spring mix green.  Generously sprinkle salt and black pepper over the avocado slices.

Line the cooked and drained bacon over the avocado layer.

Place the other bread half over the one with filled with avocados and bacon.

Slice the whole sandwich into three and then slice each third in half.

Serve sandwiches with your choice of soup.

Enjoy and Happy Cooking!

Tess Harris

Easy and Simple Egg Rolls (Lumpia)

Are you Filipino?  Do you make lumpia?

These are two questions that I get asked often by Americans.  Years ago.  I would feel offended by these questions.  What do you mean do I make lumpia?  I can make all kinds of things.  Why does it have to be lumpia?

It’s not until this past several years that these questions no longer offend me.  As much.

I can’t blame my American friends.  We have been conditioned to think of people in terms of their stereotypes.  I am Filipino.  Therefore I make lumpia.  I probably eat balut too.  For those of you who are not familiar with balut.  Balut is a fertilized duck or chicken egg with a nearly developed embryo.  Boiled and eaten on the shell.  And the answer to the balut question is NO.  I have never eaten balut.  And never will.  No offense to those who eat them.  Sorry.  The mere sight of balut makes my insides shakes and grumble.  As if it’s going to invert.

The truth is.  I did not learn how to make egg rolls or lumpia until I was 19.  When I meet my husband, my cooking skills were mediocre.  I had to teach myself how to cook.  Or watch others cook.  And then practice what I had learn in my kitchen.

I had once used a blender to ground pork.  And the blender started smoking.  The motor burn out.  I was 20.  Young and dumb.  I didn’t know I couldn’t use a blender to ground pork!  I forget what it was exactly I was making.  But I wanted to impress my husband, who was then my boyfriend.

To this day.  He remembered the dish.  He said it was good.  And the blender?  He remembers that too.

You’re probably wondering… What do you mean you didn’t know how to cook?  You were poor and had no servants!  So how could you not know how to cook?  Being poor was  exactly the reason.  We were too poor.  There was nothing to cook.  I know how to cook rice.  I learned that at seven.  I know how to stew fish with salt and vinegar.  I learned this at eight.  But these were it.  We did not have the luxury to cook and eat pancit or lumpia.  We eat meat once every six months.  If we’re lucky.

Though there were exceptions.  I helped my mom make “sweets stuff” when I was barely nine.  I was her little helper.  Grating sweet potatoes and cassava.  And rolling them in banana leaves.  And then hawking them on the street until every one of the sweet roll is sold.  Probably explains why I hate selling to this day.

The skills of rolling stuff come naturally to me.  Rolling sweet potatoes and or cassava.  Egg rolls.  Lumpia.  Sushi.  And kimpap.  A Korean dish that sort of like sushi.  I suppose I could roll anything.  My step mother-in-law was highly surprised when I easily caught on on how she made kimpap.  And how at ease I was at rolling them.  I didn’t tell her I’ve been rolling stuff since I was barely nine.

I was with my sister when I first saw how lumpia or egg rolls were made.  She, and her friend, Ate Aida, would have a large tub of raw ground beef and finely chopped vegetables, and some eggs to bind them.  And they’ll start rolling the mixture in lumpia wrapper.  They’d do this on birthdays and special occasion.  This was my first exposure in making lumpia.

You probably notice that I am using the terms lumpia and egg rolls interchangeably.  That’s because the principles in making the two are the same.  The only difference is the thickness of the wrapper.  Lumpia wrapper is thinner and crispier.  More delicate and tears easily.  Whereas the egg roll wrapper is thicker and a lot easier to handle.

There are two types of lumpia:  Fresh (spring rolls) and Fried (egg rolls).

Fresh lumpia or spring rolls are just what the name implies.  The wrapper is not fried.  It is filled with stir fried or fresh vegetables.   And topped with a slightly sweet sauce.  Health aficionados will almost always chose fresh lumpia over fried spring rolls.

The fried egg rolls are of course, fried.  The vegetables are stir fried.  Then wrap with egg roll wrappers.  Deep fried at 350˚F for about 2 minutes on each side.  Or until the wrapper is golden brown and crispy.

The secret in making egg rolls is in the filling.  People have their favorite secret ingredients.  Usually, a combination of meats, shrimp and vegetables.

What I made here are lumpia or egg rolls.  And in my opinion, easy to make.  I used vegetables that I like and quick to cook.

I hardly ever use bean sprouts in my egg rolls.  That’s because my husband hates bean sprouts.  And besides, beans sprouts produce too much liquid which makes the filling a bit runny.  And this I do not want.

And the sauce is fresh from the bottle.  Sweet Chili Sauce.  Available in any Asian stores.  You can make your own if you like.  A simple mixture of vinegar, garlic, freshly ground black pepper, and a little bit of salt will do.

Egg rolls are best served immediately.  While they’re still warm and crispy.

Here’s what you’ll need for this easy and simple egg rolls:

Ground beef.

Ground Pork.

Onions. Chopped.

Garlic. Chopped.

Carrots. Finely diced.

Celery. Finely diced.

Green Beans. Chopped.

Potatoes.  Finely diced.

Green onions.

Lumpia or Eggroll Wrappers.

You can find these at any Asian stores.  Or in Supermarkets.  In the refrigerated section next to the produce department.  And or in the freezer department.

Seasoning:  soy sauce, coarse sea salt, and ground black pepper.

And Sweet Chili Sauce for dipping the lumpia or egg rolls.

~~~~

Once the prep work is done. i.e. chopping the onions, garlic and the vegetables needed…

You need to do the following:

Heat a large skillet and add 3 TBSPs. olive oil.

Add meat – ground beef and pork into the pot.

Stir it up and add sea salt.  Or kosher salt.  Use less if using kosher salt.

Add freshly ground black pepper.

Cook meat until gray.  Until all the juices evaporated and meat starts to sizzle.  If the meat is too watery.  Drain liquid.  You may have to add a tablespoon oil to saute the veggies with the meat.

Add onions and garlic.  Stir a few minutes.  Just until onions are translucent.

Add the potatoes.  Stir and saute a few minutes.

Add the chopped vegetables: carrots, celery and green beans.

Stir and saute until green beans are slightly cooked.

Add the green onions.

Add one to two tablespoons of soy sauce.

Add one tablespoon first.  Then taste.  Add another if needed.

Stir to combine.

By this stage… the potatoes should be soft and mash easily.  It should act as thicker or binder to the whole meat and vegetable mixture.

If the mixture contains a bit of a liquid.  Sprinkle a a tablespoon cornstarch over the meat and vegetable mixture.  And then stir to incorporate.  Over medium heat.  Stir for a few minutes.

~~~

How to roll the lumpia or egg roll:

Step one.  Carefully peel and separate each egg roll wrapper.

Lay one wrapper flat with one corner facing you.

Spoon about two tablespoons of the meat and vegetable mixture onto the wrapper.  About two inches from the corner pointing towards you.

Fold the corner facing you over the filling.  Slightly tucking in the tip under the filling.

Roll it forward up to the middle corners.

Fold the left corner over.

And fold the right corner over.  Forming an envelope.

Lightly brush the folded corners and top wrapper with beaten egg.

And then continue to roll until you have a short cylinder.

Finish rolling the remaining meat and vegetable mixture.  Place each roll seam side down.

Heat a deep skillet or a wok and add about 3 – 4 cups of cooking oil.  Heat oil until it reaches 350˚F.

Fry egg rolls or lumpia, five or six at a time, until golden and crispy.

Remove egg rolls from the pan and drain on paper towels.

Serve immediately.  While warm and crispy.  With a sweet chili sauce on the side for dipping.

This Sweet Chili Sauce is really not spicy.  It is more sweet than it is spicy.

~~~

Easy and Simple Egg Rolls

Filling:

1½ pound ground beef

1 pound ground pork

6 TBSPs. cooking oil – divided

1 large onion – chopped

4 stalks green onions – chopped

6 cloves garlic – smashed, peeled and minced

1 large baking potato – peeled and finely diced

3 large carrots – peeled and finely diced

3 celery sticks – peeled and finely diced

1 pound green beans – finely chopped

6 green or red hot chilies – finely chopped (optional)

1 TBSP. coarse sea salt

½ tsp. ground black pepper

1 package Egg Roll Wrappers

Large egg + 1 tablespoon water – lightly beaten

Heat a large pot and add 3 tablespoons cooking oil.

Add ground beef and pork.  Stir to break up into small chunks.

Add coarse sea salt and ground black pepper.

Stir and cook meat until gray.  Keep stirring until most liquid evaporates and meat starts to sizzle.

If there’s too much liquid in the meat.  Drain the liquid.  And add a tablespoon of oil to the meat.

Add onions and garlic.  Stir until onions are translucent.

Add the potatoes.  Stir for a few minutes.

Add all carrots, celery, green beans.

Stir until vegetables are partially cooked, about 3 minutes.

Add green onions.  Stir to combine.

Add soy sauce.  Stir to incorporate.

At this stage, the potatoes should be soft and mash easily.  It should act as thickener or binder to the whole meat and vegetable mixture.

If the mixture contains a bit of a liquid.  Sprinkle a a tablespoon cornstarch over the meat and vegetable mixture.  And then stir to incorporate, over medium heat.  Stir for a few minutes.

Remove pot from the heat and cool.

How to Roll the Egg Rolls or Lumpia:

Separate the spring rolls wrapper one at a time.  Cover them with damp kitchen towel to keep them from drying.

Using a large chopping board lay the spring roll flat.  One corner facing towards you.

Scoop about two (2) spoonfuls of the meat and vegetables mixture into the spring roll wrapper.  About 1½ inches away from the corner facing you.

Fold the corner facing you over the filling.  And fold both left and right corners over the first fold.  Forming an envelope.

Lightly brush folded and top wrapper with the beaten egg.

Roll and seal.  Place egg roll seam side down.

Repeat the procedures with the remaining filling and egg roll wrappers.

How to Fry Egg Rolls or Lumpia:

Heat a deep skillet or frying pan and add 3 to 4 cups cooking oil.  Heat the oil to about 350˚F.  (Use a thermometer to make sure you have the correct temperature while frying.)  The egg rolls should be fully submerged in the hot oil.

Fry egg rolls about 2 minutes on each side or until golden brown.

Drain on paper towels.

Serve egg rolls immediately.  While still warm and crispy.  Have a small bowl of Sweet Chili Sauce on the side for dipping.

Tess’ Kitchen Secrets:

#1 – Since the filling has already been cooked.  It only takes a few minutes to fry these egg rolls.

#2 – The finely diced potatoes serves as thickener and binder.  Which makes for a crisper egg rolls.

Enjoy and Happy Cooking!

Tess Harris

Salt N’ Peppa Shrimps

I first moved to Vegas, by myself and stayed with my sister, while Ramon finished the school year and Willie was waiting for military retirement.  On one of his visits, I told him about the restaurant my sister bragged about.  The name was Sam Woo BBQ Restaurant.  A Chinese restaurant that served authentic Chinese foods.  It was Friday night and there were about 15 – 20 people waiting to be seated.  The Hostess went through the line and assigned numbers to the people waiting.  Then she came to us.  We were the last couple in line.

“Your name!?” The young Asian lady asked rudely.

We told her our name.

“It’s going to be 30 minutes!  We have no seats right now!  You can wait if you like.” She yelled.  Her tone was offensively condescending, eying us up and down.  Examining as if we were good enough to be granted a table.

I noticed that she was rude to the people ahead of us, mostly Asian.  But I also noticed that she was particularly more rude to us.

My husband got so pissed off.

“Let’s get outta here!  I don’t need this kind of treatment.  If I’m going to spend my hard earned money at this place… I would like to be treated like I’m a decent human being.  I would like to be treated with respect!”

“I don’t care if they serve the best food in the world.  I will never, ever go back there! They don’t get my business. I’ll take my money somewhere else.”

We walked out.  It was around 9:30 and didn’t know where to go.  I drove back and parked at a nearby high school.  My husband was still pissed about the incident that happened tonight.  We haven’t eaten.  We were both hungry.  And I know there wasn’t any food to eat at my sister’s house.  Besides, it was late to cook dinner.

“How about we just grab some Chinese Food at Boulder Station (Hotel & Casino)?”  I suggested to him.

“Frankly, I don’t want to go anywhere!  I had lost all my appetite!” He was still fuming about the incident

“But it’s already 9:30pm and we haven’t eaten!” I reminded him.

“All I want wanted to do was treat my wife to a nice dinner.  A good Chinese food.  How hard is that?  Instead, I got treated like shit by a racist Chinese woman!”

“Fine.  Let’s get some food at Boulder Station.”  He reluctantly agreed.

And so we went.

We ordered our food and sat at a small, dimly lit table.  This was a last minute decision.  And a bad one at that.  The food was not good.  In fact, was one of the worst Chinese food we’ve eaten.

No luck.  Our night was supposed to be enjoyable.  Instead, we had nothing but bad luck.  Bad service.  Bad food.  Bad night!

I felt responsible.  It was my idea to go to Sam Woo.  I felt guilty and ashamed.  I felt awful.  And I was beginning to get pissed off too.

~~~

Several months later, I convinced my husband that we ought to try Sam Woo again.  I suggested that maybe we should go there in the afternoon when it might not be as crowded.  I told him that my sister and her boyfriend took me there one night and the food was indeed real good.  And the service wasn’t that bad.  Maybe they just had a bad Hostess that night.

“Fine.  This is their last chance to redeem themselves.  I’m only going because you’re bugging the shit outta me.  Their food better be damn good!”

So we did.  This time the Hostess wasn’t rude like last time.  She wasn’t overly nice either.  And that was OK.  I wasn’t expecting a royalty treatment.  And we got seated right away.

We ordered several shrimp dishes:  shrimp with lobster sauce, beef in black beans sauce, salt and pepper shrimp, fried rice and iced tea.  All these dishes were good.  The sauces were perfectly spiced and seasoned.

But the “salt and pepper shrimp” was the dish that intrigued him.  He particularly liked the sauteed peppers which appeared to be Serrano peppers and green onions that was served with the shrimp.

So instead of us going back to Sam Woo, I decided to recreate the “salt and pepper shrimp” dish that my husband liked.   And this is what he has to say…

“Mmmm.  You cook this shrimp better than Sam Woo!  And better than any other place I’ve been to…  At least I don’t have to put up with bad service. ”

The key to cooking the shrimps is the oil temperature.  The oil must be around 350°F when you start frying the shrimp.  No higher.  Or the shrimps will burn.

To be sure I attach or place a thermometer in the frying pan.

You could also just use your judgment.  Gauge it.  The oil must be hot but not smoking.

If the shrimps are fried correctly, they should be crunchy.  And you should be able to eat everything.  I mean everything, including the shells which is fiber.  If the eyes and heads of the shrimp bother you, you can take them off after frying and just serve the body with the tails on.

For Westerners, this dish may seemed bizarre and weird.  One might wonder how could you possibly fry and eat shrimps with the shells on?  Most Filipinos don’t know this either.  I remember when I bought a big bag of whole shrimps at the Filipino Food Store here in town.

The owner ask: “What are you going to do with all that shrimp?  How are you going to cook them…?”

“Oh.  Simple.  I am going to lightly dredge them in seasoned flour and fry them whole.  With heads and tails on, unpeeled.”

“Really?  Aren’t those shells going to be tough?”

“Nope.  Not at all.  When the shrimps are perfectly fried.  Heads, shells and tails become crunchy.  And they taste great!”  I assured him.

“Hmmm.  I didn’t know that.  I’ve have never tried eating shrimps that way.  I just learn something new! Thanks!”

You do have to choose shrimps with soft shells.  And most farmed shrimps’ shells are thinner and softer compared to the ones harvested from the Gulf of Texas.

With this dish every part is eaten.  The head, the shell and tails.  When fried perfectly.  All parts become crunchy, and therefore, edible.  My favorite part is the tail much more than the head.  The same part that my son leaves on his plate.  He doesn’t like the heads and the tails.  He is a typical American kid.

When I was little, I remember my grandparents cooking a pot full of small shrimps.  All body parts intact.  The shrimps were about the size of my pinky and was perfectly cooked in a large deep pot with only a little bit of water and a good amount of sea salt.  They were salty.  But very good.  Because they were freshly caught from the sea.

Whole shrimp, shell on with heads and tails are hard to come by.  Our local grocery stores rarely carries them.  So I have been buying the “easy peel” ones that’s already been deveined.  Their headless.  But works just fine.

As for Sam Woo.  The food was great.  But the service is left to be desired.  Most days the wait is too long and the Hostess need an attitude adjustment.  She seems rude to all the customers, which are mostly Asian.  But I guess a lot of Asian, especially Chinese people, didn’t mind the rudeness and bad treatment.  Because this restaurant is never empty.  In fact, the line is always over flowing at the door.

However, for Americans, this leaves a “bad taste” in their mouths.  My husband feels exactly this way.  He doesn’t think it’s right for any restaurant to treat it’s good paying customers badly.  No matter how great their food.

So… to avoid all these hassles.  I’m better off cooking these shrimps at home…

Washed and drained.  Easy Peel Shrimps.  Seasoned with coarse sea salt or kosher salt and plenty of ground black pepper.

All purpose flour plus kosher salt and plenty of  ground black pepper.

Mixed them up real good.

dredge 8 – 10 or more shrimps at a time, depending on how large your frying pan…

Be sure to coat the shrimps nicely with the seasoned flour.

Place the dredged shrimps in a plate or over waxed paper and allow the shrimp to rest for about five minutes.  This resting period will allow the seasoned flour to stick on the shells.

Heat a large skillet or frying pan and add 1 cup or more oil.  The shrimps must be submerge in hot oil.

Fry shrimps until crispy on one side.  About 3 minutes on each side.  As you can see, I should have heated more oil to have the shrimps more submerged.

Flip the shrimps to the other side.

Fry them until crispy like these…

Remove the shrimps from the pan…

Drain them over paper towels…

They are now ready to serve.  You can serve them with rice and Sweet Chili Sauce as dipping sauce.

This is the best Sweet  Chili Sauce we’ve tried… available in Asian market and most supermarkets…

Or… If you are like my husband.  The Sauteed Jalapenos is a good accompaniment…

About 15 jalapenos and 1 bunch of green onions.  Chopped.  Here I didn’t have enough jalapenos so I threw in a handful of red peppers.  Which of course make the sauce more spicy.

Saute them in the pan with 2 tablespoons for the same oil used for frying the shrimps.  Add added the salt and black pepper.

Saute them  until they nice and tender…

Ready to serve! You need plenty of rice on the side…

Salt & Pepper Shrimp with Sauteed Jalapeno Peppers

2 pounds whole large shrimps (shell on with heads and tails if available)

2 tsps. kosher salt or 1 TBSP. coarse sea salt

1½ tsp. freshly ground black pepper

1 tsp. cayenne (optional)

~~~

2 cups all-purpose flour

2 tsps. kosher salt

1 tsp. freshly ground pepper

~~~

2 cups canola oil for frying

Cut the antenae off the shrimps.  Wash and drain shrimp in a colander.  Place in a large bowl.

Season Shrimps with salt, black pepper and cayenne.  Let it set four about 10 minutes.

In a large ziploc bag, combine flour, salt and black pepper.

Heat a large frying pan and add the oil.  Heat oil to 350°F.  Oil must be at least an inch deep.  Shrimps must be fully submerge.

Place 8 – 10 shrimps in the flour and shake the ziploc bag to coat the shrimps.  Shake off excess flour from the shrimp and fry them in the hot oil.

Fry Shrimp for 3 minutes on each side.  Remove and drain on paper towels.

Repeat procedures with the remaining shrimp.

Serve with rice and your choice of sauces below:

Sauteed Jalapeno Peppers

15 medium size jalapeno peppers

1 bunch green onions – chopped

1 tsp. coarse sea salt or kosher salt

½ tsp. ground black pepper

2 TBSPs. of oil used to fry the shrimps

Wash the jalapenos and pat dry with kitchen towel.  Cut the stems off slice them in halves.  Chop thinly and set aside.

Wash the green onions.  Cut the roots and discard.  Remove yellowed or wilted pieces.  Cut the welted top.  Chop green onions.

Using the same frying pan, pour off all but 2 tablespoons oil.  Saute Jalapenos and green onions for a few minutes, until Jalapenos slightly soft.  Add salt and black pepper.  Stir again for a few minutes.

Transfer the sauteed jalapenos to a small bowl.  Serve on the side.

Or you can serve the shrimps with bottled Sweet Chili Sauce.  This sauce is perfectly fine.  It’s mild and sweet which offsets the saltiness of the shrimp.

Tess’ Kitchen Secrets:

#1 – The secret is really using a whole shrimp.  Shells on with heads and tails.  Find them as fresh as you can find.  Use only shrimps with white soft shells.  Brown shrimps tend to have tougher shells.

#2 – Frying time.  The shells must almost look wrinkly.  Try eating one shrimp out of the first batch to be sure.

Enjoy and Happy Cooking!

Tess Harris

In The City

Somewhere out there on that horizon.

Out beyond the neon lights
I know there must be somethin’ better

But there’s nowhere else in sight
It’s survival in the city

When you live from day to day
City streets don’t have much pity

When you’re down, that’s where you’ll stay
In the city, oh, oh. In the city

~ The Eagles ~

 

Tok – Tok – Tok. Tok – Tok – Tok

“Hi… Is Elvie in?”  I opened the door to see who’s outside.

“Who you looking for…?”

“Elvie.  Is she in?”

“No.  She is not.  I think she was “bar fined” last night.”

The lady paused for a moment… a confused expression painted her face.  Then the lady said…

“Aww… OK.  I come back later.”

“Who was that?” My half-sister asked, with a towel wrapped around her head, and another towel wrapped around her body.  She just came out of the shower.

“I don’t know.  It was a lady.  She asked where Ate Elvie is.”

“What did you tell her?!”

“I told her – Ate Elvie was “bar fined” last night.  That’s why she’s not here!”

“Aahhh shit! Why did you tell her  that?”

“Because that’s where Ate Elvie is… right? I heard you talked to Ate Mary, you said ‘she was bar fined’ last night…”

“Jesus! You’re not supposed to tell people that!  Her family doesn’t know that she works in a bar.  They think she works as a teacher!”

“Oww. I hope she doesn’t get in trouble.  But I didn’t know.  I didn’t know I wasn’t supposed to tell anyone about it…”

“I didn’t know it was a secret.  You didn’t tell me it is supposed to be a secret.”

What’s bad about working in a bar? I wondered… What is a bar? My sister and her friends always talked about bars.  They met guys at the bars, and then they go bar hopping.  Or they go eat at restaurants.  Women find boyfriends there.  And then they get married and go to America or Australia.  But some women are too picky, so they get old and never marry.  And many bear  illegitimate children whose fathers they’ll never know.  Others get left behind by their boyfriends, who after three or four years of living together, the American boyfriend decide to not marry and off they go.  Nine out of ten, the girlfriend goes back to the bar, hoping she’s not too old to find another boyfriend. And the quest begins all over again.

Angeles City is one of the two sin cities in the Philippines, where Clark Air Force Base was located.  The largest American Air Force Base in the Pacific at that time.  The other is Olongapo City.  With Subic Bay, home to the U.S. Naval Base.  Both cities’ economies were dependent on the bases.  But when the U.S. Air Force and U.S. Naval Bases pulled out in 1991 after the eruption of Mount Pinatubo, both cities suffered tremendously, displacing hundreds and thousands of Filipino workers, both on and off the bases.

Both Angeles City and Olongapo City had a thriving night life.  They owe it to the U.S. Servicemen who were stationed there.  And the tourists from Australia and Europe.  It took at least five years before these cities start to recover.  But even if it recovers.  It will never be the same.  Like how it was when the U.S. Forces were there.

In a way… Angeles City is like Las Vegas.  Both are considered sin cities, full of promises for those who wish to improve their fortune and or gamble their lives.  While Las Vegas is famous for its gambling, entertainment, and its luxurious hotels which could make anyone dizzy and disoriented when they first step out of McCarran Airport, Angeles City is famous for its night life.  The bars and the girls.  This city is a haven for foreigners looking for a good time, and maybe lifetime companions.

Ate Elvie is Ilocana.  She came from Ilocos – the southern part of Luzon.  She has a degree in Elementary education.  She has smooth light skin, round face, and short wavy hair.  I liked Ate Elvie, especially her rugged and non-pretentious personality.   I never find out if she got in trouble with her family about the “bar fined” issue.  All I know is, since that morning when that lady was asking about her, they stopped talking around me about anything, especially about the bars and they guys they met over there.  And then we moved to another apartment a month later.  So I’ve never seen or heard of Ate Elvie again.  Years later, my sister told me that she’s in America, married to an American.

At 13, I wish they could take me to the bar.  The more they did not want to   talk to me about it, the more I wanted to know.  I wanted to see what all the excitements were all about.  I wanted to see what’s in the bar?  Why do they seemed animated and exited every time they talk about it?  It sounded like a fun place to be.  And then I always hear them giggling about the men they met.  But I remember Ate Elvie saying… “No – no – no.  You’re too young.  They don’t let young girls in the bar.”  I wish I was grown up like them so they could take me.  They seemed to be having so much fun.  I want to have fun too. What a silly girl I was.

Two weeks before the school was to begin.  Ate Elvie accompanied me and my sister to Angeles University Foundation to help me enroll in first year high school.  She said she knew somebody there, which will make my enrollment a lot easier.  So we went.  I remember getting into a long line, and waited for almost one hour.  Ate Elvie spoke to the girl she knew.  My sister paid and I was set to go to school in two weeks.  Except for the uniforms.  I  had to order my uniforms – a green and white checkered skirt, and a solid white jacket style top.

I was excited and terrified at the same time.  My new school is so big, with too many students.  Only in the Philippines where they can get away with it.  In the same school and inside the same campus, the building to the north was the elementary school.  The high school building was on the east side and five stories high and on the other side, in the west side was the building for college students.  Several guards are stationed at the gate to check for school IDs.  No IDs no entry.

I memorized my jeep route so I don’t get lost.  I had to take two different jeepneys to get to school.

This whole thing – being new in a big city, going to a big school, seeing people other than Filipinos, these were all dizzying to me; exciting and scary and the same time.  But this was my dream.  I wanted to live here.  No more planting rice in the mud; no more going to the farm to dig up sweet potatoes and cassavas.  No more carrying fire-woods on my head; no more basket full of foodstuff on my back while walking in the rain and muddy foot paths.  No more!  I got away!  Yaaayyy!

My first day of school came.  I sat on the front row, close to the window.  Our classroom was on the third floor.  There were about 30 students in my class.  And I was surprise to see that one third of the class were grown women – married and have children.  What are they doing here?  When I was in fourth grade, the oldest girl in my class was 19 years old.  She decided, after having gone to Manila to work as a house-girl, to go back home and finish her elementary education.

Now in my high school class… I found out that the older women in my class, most of them are married to Americans.  Amercano as we call them.

Gloria is 37 years old who’s married to a Master Sergeant.  She has three children.  Her oldest child – a daughter is 13, and going to middle school.  I didn’t know what middle school was back then.  Because in the Philippines, we don’t have middle school.  We have elementary school and high school.  No middle school.  So while her kids go to DOD (Department of Defense) school at Clark Air Force Base, she was going to first year high school at AUF.  And there was Maggie.  She was tall.  She was from Cebu she said.  She looked like she is mestiza – Filipino mixed with Spanish blood.  Her features proved it.  White skin, pointed nose, large round eyes with brown lashes, brown-reddish, wavy hair.  She has two children.  Both in elementary school.

And then there was Ate Nelly.  She wasn’t married but she was living with a steady boyfriend.  She told me she’s 27 years old.  She’s about 5 foot 7 inches tall.  Skinny with long black hair, down to her butt.  And then there was Grace.  She’s only 16.  She’s probably about 5 foot 2 with a gap on her upper teeth.  One day in class, she whispered to me… “I have a boyfriend.  American boyfriend.”  I know what that means.  I don’t know how I know.  But from then on, when a girl tells me they have an American boyfriend… that means, they are no longer virgins.  They are having sex with their American boyfriend.  I was only 13 so I never had a boyfriend. And Mirasol.  Very pretty girl.  She has flawless, white Asian skin, thick long, wavy hair down to her waistline.  She seemed always tired and sleepy when she came to school.  I found out that she worked as a dancer in one of the bars… Of course she didn’t announce it to the class.  Grace is friends with her and that’s how I found out…

I was keeping tab as to who is who and who is doing what.  I have always been a curious little girl.  I listen with full intent about people and their lives… I think it’s very interesting.  So different from mine.  That’s probably why I like to read biographies and memoirs of people.  Interesting famous people and sometimes bad people too.

My stay in Angeles City was short lived.  My sister or half sister.  I prefer to call her my sister instead of half-sister.  To me she’s my sister.  Though when I call her half-sister that is my urged to get even with her back when I was 13 and living with her.  She’d introduced me to her friends as her half – sister.  It’s true.  She’s my half – sister.  But it bothered me.  It hurt me.  Why couldn’t she just introduce me as her sister?  What’s the difference?  I looked up to her and loved her like she’s my full sister.  But that was then.  This is now.  Now in her early fifties, now I am her sister.  Yeah. Ah huh. It makes me wonder…

Like I said, my stay in Angeles City was short lived.  After two years, I was sent back home, to the province.  My sister married an Air Force guy who was stationed in Korea so she had to go with him.  I finished high school in the province.  And two years later, I was back in the city, Angeles City.

~~~

It was in Angeles City that i first tasted pizza.  It  was a small place off Fields Avenue.  That place was always crowded. Everyday.  Their pizzas or at least the ones I tasted were cut in squares.  I don’t even remember what kind of pizza that was.  All I remember is – it was good.

This pizza – if you can call it pizza.  But i will call it pizza… is quick to make.  I made this yesterday for my husband to eat at work.  I always try to think of a more convenient way for him to eat out there – when he’s working.  Something good and less messy.  So when i was at the grocery store the other day, i picked up a package of Pita Bread.  I didn’t know exactly what i was going to do with it, but told myself – “I’ll think of something.  And the result was amazing.

Pita Pizza Squares

(Serves 2 – 4)

4 Pita Bread – squares

1 TBSP. olive oil for brushing

2 Fresh Italian Sausage (I used Hot)

2 large cloves garlic – peeled and minced

1/2 tsp. fresh rosemary – chopped

8 slices Pepperoni – 2 slices per pita square

6 slices Provolone Cheese – 1½ slices per pita square

¼ medium onion – sliced

12 medium sizes Mezzetta Hot Chili Peppers – sliced (3 peppers for each pita square) – you can use olives if you want

Preheat oven to 375°F.

Heat a small skillet over medium heat.  Remove the casing from the Italian sausage.  Add the sausage into the heated skillet.  Crumble the sausage into bite size pieces.  Stirring until cook, about 6 minutes.  Add minced garlic and chopped rosemary.  Stir another minute.  Add the onion slices.  Stir and remove the pan from the heat.  Divide the sausage mixture into four portions.

Line a Baking sheet with aluminum.  Lightly brush with olive oil.

Place 4 pita bread squares in the pan.  Lightly brush each bread with olive oil.

Top each pita square with the sausage. One portion for each.

Add slices of hot chili peppers to the sausage toppings.

Tear each pepperoni slices into four pieces and also add to the sausage toppings.

Tear the provolone cheese and add to the toppings.

Bake Pita Pizza Squares in the preheated oven at 375°F for 10 minutes.  Remove pizza from the oven.

NOTE:  For crunchy pita squares, after 10 minutes in the oven, remove pizza from the baking sheet and slide each Pita Pizza Square on top of the oven rack and bake for another 4 – 5 minutes.  Be careful not to burn the cheese.

Tess’ Kitchen Secrets:

#1 – Placing the Pita Pizza Squares directly on the oven rack, makes the bottom crust crispy.  Which makes it easier to handle.  Of course you can serve it unsliced.

#2 – You can use different toppings if you like such as olives, Canadian bacon, Anchovies, etc.  Just try not to put too much toppings so you don’t weigh down the bread.

#3 – You can serve this as an appetizer or party food. Just slice each square into four little squares.

Enjoy and Happy Cooking!

Tess Harris

My Proven Methods on How to Survive on the Road

Eighteen years…

That’s how long it took for me to realize and pay attention to a few things I must do when I am on the road, driving long distance.  By long distance, I mean, driving in the car longer than two hours.  And the few things I learned after all these years make a difference between enjoying the trip and suffering.

Driving is stressful, both physically and mentally.  And the stress doubles when driving at night and in hazardous condition such as snow and heavy rain.  It’s tiring even if you are just a passenger, because sitting in one position for hours on end, hinders our blood circulation.

I remember when I first learned how to drive.  It was barely three months since I arrived here in the U.S.  Ramon was only five months old, and we moved from South Carolina to Jacksonville, Arkansas – Willie’s new military assignment.  In his job, he had to travel a lot, away from home.  When we arrived at his new assignment, he was to be deployed to another city for a temporary duty and therefore only have 30 days to teach me how to drive.  That meant – within 30 days I had to learn how to drive… and get my driver’s license.  Or I and our five month old baby will be stuck in the apartment, while he is gone, and nowhere to go.   And we both know this is not going to work.  At minimum, I had to be able to go to the grocery store to buy food.

At first learning how to drive wasn’t so bad.  He enrolled me in a three day class, for one hour each day.  The driving instructor was boasting my confidence, but in reality it was a FALSE confidence, because after that first day, when Willie had me practiced driving in a parking lot, he was horrified.  He thought: “Oh my fucking god!  She didn’t learn shit from that driving course.  And the worst thing is… she thinks she can drive! What the fuck!  If I let her think she can drive, she’s going to kill herself… and my son.  Oh no no no… NO!

So… he pulled me out of that driving course and taught me himself.

Every day, for the next 30 days after work, he taught me how to drive.  It was hard.  It was frustrating.  For me and especially for him.

He said:  “You have got to be the worst, most hard headed student I’ve ever taught…” And each time we were on the road, I scared the bee Jesus out of him…

I was like, well… what do you expect?  I was never around cars when I was growing up.  We walked everywhere! And if we didn’t walk, we boarded small boats, jeepneys and buses…

Never in my young life had I dreamed of learning how to drive!

But of course… there are a lot of things that happened in my life that I never, ever imagine or expected.  Like marrying an American.  And coming to the United States.  This is just how life is.  It takes us in places we never expect…

Here in America, driving is a NECESSITY not a luxury.  Yes, there are buses, especially in big cities.  But in smaller towns, it is impractical to think that I can get around in a bus.  And besides, I find it demeaning to take a bus.  I know it’s hypocritical considering where I come from.  But that’s how I feel.  And that’s why I had to learn how to drive.  It really wasn’t a choice, in my case, it was survival. I had a young son to take care of while living in a new country, in a new city with no one to turn to.

So despite of my hardheadedness… I learned how to drive.  Not great at first.  But I got my license within 30 days.  Just in time before Willie left for his TDY (military term for “temporary duty.”) I didn’t know how I got it… but I got it.

It was very scary.

I survived three car accidents during my first three years of driving.  The first one was very minor – I hit another car in a parking lot.  The second one involved another car.  I was making a left turn and got hit by an oncoming car.  Both incidents were my fault.  The third one, I was involved in a “hit and run” accident.  I was getting ready to get on the interstate in Little Rock, Arkansas and I was hit by a red pick-up truck on my right side. The driver, knowing that he hit me, just sped off into the highway.  I was so furious, I was cursing: motherfucker, sona-mabitch…how dare you hit me and just drive away… I was so angry! Red, hot steams must have been oozing out of my head.  I stopped thinking.  I took off after that truck.  But the traffic was so heavy that I lost him.  Finally, after 5 miles of chase… I pulled over at a gas station and called my husband, and called the police. My husband was horrified on what I had done.  He couldn’t believe I actually tried to chase the guy who had hit me, while our son was in the back seat!

“What the fuck were you thinking?” He asked angrily, after he made sure Ramon and I were alright.

“What do you mean? That guy hit me and did not stop.  He hit me…!” I defensively fired back.

“But that guy could have pulled out a gun and shoot you and my son! Did you realize that?!” he’s still pissed off and horrified.

“I didn’t care.  I was going to get him back! You can’t hit me and get away with it!”  That’s how silly I get when I am mad.  All common sense goes out the window.

This is not the first time I had done something like this – chasing after somebody.  Several years before in the Philippines, in Angeles City, I was in the market with my sister shopping for Christmas.  When all of a sudden, a guy yanked an 18 karat gold chain off my neck.  Over a split second, when I realized what had just happened, I took off running after the guy.  All I could think of was:  Oh shit, my husband is going to chew my ass for wearing jewelry to the market.  He’s warned me not to do it because I might get mugged.  But I did not heed his advice.  I would rather wrestle the mugger than face my husband’s wrath. And because of me running and yelling after the mugger, I alerted the cop, who stopped the mugger, who dropped my necklace so he won’t be caught “red handed with it.”  I got my necklace back, and only sustained bruised and painful feet.

When I came home I told my husband what had happened.  He said:  “You’re crazy! I can’t believe you did that.  What if the guy had other accomplices, so that… one could have stabbed you while the real mugger kept on running?”

I’m thinking:  Hmmm…he’s right, while suddenly having a sick feeling in my stomach.

My last auto accident happened 17 years ago, and I never had an accident since.  (Knocking on wood and crossing my fingers.) I have so much more sense now compared to back then, it’s unbelievable.  I guess it comes with getting older and becoming mature.

I have also learned so much from my experience of driving long distances.

During this past 4 weeks, I have driven over 5,000 miles (roughly over 8,000 kilometers) between Tulsa, Abilene, Dallas and Fort Worth. And good thing I now have a proven method on how to make my life easier on the road.  And believe me, it wasn’t always like this.

Here are the things I do before I get on the road:

(1) Map out my route.  Thank god for Google Maps, knowing exactly where I’m going and mapping out my exact route is a breeze.  I print out a detailed directions and maps for my whole trip.  So I know exactly what exits and turns I need to make.

(2) I make a note of the towns in between my route.  How far apart are these towns?  This is good information, in case something bad happened and I get stranded on the road, and in case I need to use a restroom, when rest areas are not available.  I also plan ahead where I am going to refill my gas tank.  For example:  A good stopping point between Abilene and Oklahoma City is Walters, Oklahoma.  I gas up here, take restroom breaks and eat if I’m hungry.

(3) The night before my trip, and before I go to bed, I drink a quart of Pedialyte to hydrate my body.  And then, I drink another one when I wake up, preferably three hours before I hit the road.

From years of suffering while on the road, I learned that I cannot drink at least two hours before I hit the road.  This way I can avoid using the restroom for two to three hours.  And I cannot eat.  I like to drive in an empty stomach.  If I do eat, it’d be stuff like macadamia nuts, peppered beef jerky, and chocolate.  These are foods that keep me awake and alert.  And then I wash it off with a gulp of Pedialyte.  Not a lot… just a gulp.

“Pedialyte is better than water in keeping our bodies hydrated.  It’s like getting an IV.” According to my husband.  He learned this trick from a Para Rescue guy while he was in the military, in an elite unit.  And he’s saved my life countless times with Pedialyte.

I remember one afternoon in my office while working in Las Vegas.  My left arm started to feel numb.  And then about half an hour later, my left body, down to my legs started to feel numb too.  I panicked.  I thought I was getting ready to have a heart attack.  I called my husband:

“Honeyko… I don’t feel good.  The left side of my body feels numb.  My left arm… my leg… I think I am getting ready to have a heart attack. Should I call 911?” I was afraid and in tears.  I’m only 38 years old. How could this happen?

“No… Tell you what.  Come home right now! Can you drive?” he asked with a concerned voice.

“Yeah… I think so…”

“Are you sure…?

“Yeah…”

By the time I got home, he had already went to Wal-Greens and bought several bottles of Pedialyte.

From his years of experience in the field, he knew I was simply dehydrated and knew exactly what to do.  He had me drank one bottle (32 ounces) of Pedialyte every 2½ hours.  And since my body temperature was also high, he put me in a tub of ice.

That night I felt much better… This was my first introduction to Pedialyte…

(4) Whether I am driving alone or I am with Willie or Ramon, I make sure I have the following items:

• Cash – between $100 – $200.  This is to be used for food and drinks, and in cases where I can’t use my debit or credit card. (My husband taught me this from his many years of traveling around the world.)

• Drinks: (a) small bottles (8 ounces) of Pedialyte, so I can sip on them if I feel thirsty.  My body uses this more effectively than water.  (b) Diamond tea.  I drink this as my last resort, if I can shake off my sleepiness.  (c) And a case of bottled water.  In case we get stuck in the middle of nowhere.

• Snacks:  macadamia nuts, beef jerky (Ramon introduced me to peppered beef steak  jerky, and I like it), and chocolate.  I like chocolate, though messy to eat, because of its caffeine and minimal sugar content.  I usually like the Lindt chocolate bars.

• Music.  My husband and I have similar taste in music.  Really… I think most of the music I listen to are the same music he listens to.  He introduced me to most of them.  When I am driving, I like to listen to music I am familiar with and can sing along to.  During the first leg of the trip, my adrenalin is usually high, so my husband suggested I listen to slow music to calm me down, so I usually listen to Christopher Cross, The Beatles, The Bee Gees, and Jim Croce, etc..  And I listen to The Very Best of Doors and Lenny Kravitz’s Greatest Hits during the last leg of the trip, where I need to kick my energy high to reach my destination

• Misc. items: paper towels, toilet paper, and microfiber kitchen towel to clean my glasses.  I always like to have a clean, clear eyeglasses and sunglasses especially when I’m driving.  So… I make sure I bring a microfiber towel – usually a microfiber kitchen towel that’s been washed and dried without fabric softener.  Way better than the little cloths you get from the optical shop.

• EMERGENCY Supplies other than what’s listed above:

>Band-Aid

> Peroxide

> Antibiotic Ointment

> Cortisone cream or ointment

> Dimetapp (the only cold and allergy medicine we all could tolerate)

>Children’s Motrin Fever Reducer (good for me and Ramon)

> Activated Charcoal Capsules (I used this a lot especially if I eat food that I have no tolerance for)

> Flashlight

> Candles and matches

> Heavy blanket (during winter season)

> Long – heavy coats, hats and gloves (during winter)

(5) Decide who is going to drive and who is going to navigate.  If I am with Willie and Ramon… I usually drive the first leg of the trip, and then Willie drives the other half.  But when I am with Ramon, I do most of the driving.  I have more confidence in my driving skills than with my navigating skills.  And since Ramon is a great navigator, I have him navigate, especially when we are going to a big city we have never been before.

(5) If I can help it… I prefer to drive during the day.  I find the drive to be more enjoyable during the day than at night.  Besides, my vision is much better during the day.

(6) Observe the rules of the road:

• Keep enough distance from the vehicle in front of you; do not tail gate.  (I think one of my pet peeves when driving are people who tailgate and cut in front of me.)  I keep a good distance away from the vehicle in front of me especially when driving at a high rate of speed.
• If possible, I do not like to be behind big trucks and trailers.  Long ago, my husband told me:  “Try and stay away from these big trucks.  Stay away from their rear, and do not stay beside them.  Their big tires blow off all the time, and when it does, the debris could hit your windshield and cause you to have an accident.  It could mean a life and death situation.”
• Drive within the speed limit.  I might drive 3 miles over the speed limit, but that’s it, unless I am passing another vehicle, and then I maintain my normal speed.  So this way, I don’t risk getting a speeding ticket. And besides, Ramon is my ‘speed patrol.” He reminds me when I’m speeding! He adheres to the principle of “haste makes waste.”
• Have my headlights turned on when it’s dark and cloudy, and especially when it’s raining.

(7) Drink more Pedialyte when I reach my destination.  I am certain that I am dehydrated again after 3 – 6 hours of driving.  So instead of drinking water, I quickly hydrate my body with more Pedialyte – one 32-ounce bottle, every 2½ before I go to bed.  When I week up the next day, I feel rested and refreshed .

I will add more this list as I learn along the way.

~~~

These cashews are so good, they’re highly addictive!

These are great especially on the day they are made, and they stay fresh in 3 days at room temperature and one week if stored in the refrigerator.  Though I try not to eat sugary stuff when I’m on the road… I like to snack on something like this once I get to my destination, especially when we are staying at a hotel.  It’s cheaper and better than buying snacks from the vending machine.

I just make them a few days before my scheduled trip, and pack them in plastic containers.

You need the following tools and equipment, and ingredients to make these:

Kitchen Tools and Equipment:

1 large cookie sheet lined with parchment paper

Wooden spoon or spatula

2 quart heavy bottomed sauce pan

1 quart sauce pan for boiling water

When making candy or other sweet confection, I always have a pot of hot water to hold the spoons or spatulas, and other utensils I am using.

Also I prefer to line the cookie sheet with parchment paper as oppose to oiling it. However, if you don’t have access to parchment paper, you can go ahead and just butter the cookie sheet so that the candy won’t stick to the pan.

Since my goal for this recipe is to have crystallized sugar coating on the cashews, I kept stirring the sugar syrup throughout the entire process.

You will note that I did not use a candy thermometer for this recipe.  I pretty much just gauged it based on the consistency of the sugar syrup – not too thick.

Ingredients:

1 pound roasted cashew nuts

½ cup brown sugar – firmly packed

¼ cup granulated sugar

¼ cup raw cane sugar

¼ cup water

3 TBSPs. coconut oil – available in health food stores, (you may use 4 TBSPs. butter in place of coconut oil)

½ tsp. coarse sea salt – the best is Celtic sea salt

In a 2 quart heavy bottomed sauce pan, combine all the sugars (brown, granulated and raw cane sugar), water and salt.

Over medium heat, stir the sugar mixture with wooden spoon until all sugars and salt are dissolved.

Bring sugar syrup to a boil, stirring constantly, until syrup is slightly thick, about 4 or 5 minutes.

Add the coconut oil and roasted cashews. Keep stirring until the cashews are well coated with the sugar syrup, and until the syrup is reduced and has thickened into a soft caramel texture. (This process will take about 4 or 5 minutes.)

Immediately pour and spread cashews into the cookie sheet lined with parchment paper.

Cool to handle and then separate the cashews into small clusters or individual pieces.  Store in plastic container or tin containers.

Serve as snacks, appetizer, and travel food.

Enjoy and Happy Cooking!

Tess

Beautiful Morning Muffins

I love muffins!

My husband thinks I’m weird because whatever food I eat in the morning, I can also eat them any other time during the day. I love eating breakfast items for dinner, snacks or dessert. I eat pancakes for dinner, or granola with rice milk for a midnight snack.  Who says I can’t?

Ramon is the same way.  We’ve never given him any restrictions when it comes to food and drinks (except alcoholic beverages, of course), ever since he was a little boy.  He can eat whatever he wants, and whenever he wants.

I’ve been around parents who imposed so many restrictions on their children, especially when it comes to food and drink. “Mom, I’m thirsty! Can I have a drink?” “No, it’s already 9 o’clock (at night) and it’s time for you to go to bed! You know the rule: no more drinking before bedtime! Now, go to bed!”

Now… I grew up in a nipa hut, if we’re thirsty, we drink.  In fact, if that’s all we want – something to drink (water) my poor parents was more than happy to oblige.  “Water is free. You can drink all you want!” What is so bad about drinking before bedtime? She’s thirsty for chrissake!

Or… “Mom can I have some cookies?” “Fine, you can only have one and that’s it!”

One…? Who eats only one cookie? If my son wants to eat 5 cookies, he can.  If he doesn’t feel well after overeating cookies, then he won’t do it next time… and if he doesn’t learn the first time, he is guaranteed to learn sooner or later.

For me, I think that’s wrong. I think the more you restrict your children, the more that they are going to rebel.  They might pretend to do what you want them to do while you are in sight, but once you’re not around, they are going to let loose, and do everything you did not want them to do.

My husband, Willie, is really the person that needs to be credited with this type of thinking on how we raised our son.  He believes that the more you forbid your child, the more they want to do the forbidden. It’s just human nature.  It makes us highly curious when something is forbidden.

And, you’re probably wondering what’s this got to do with the muffins?

Well… probably nothing.  But with these muffins, you don’t have to worry about any restrictions or an ounce of guilt for eating one or more. You can eat them anytime, other than in the morning.  They are good for you, or at least good for me, in my opinion…

And, they’re easy to make, and every time I hear the word “easy” I get excited.

Here’s what you need to make these muffins:

Dry Ingredients:

2 cups unbleached flour

1 cup packed brown sugar

2 tsp. baking soda

1 tsp. ground cinnamom

½ tsp. kosher salt

Wet Ingredients:

2 eggs

¾ cup extra light olive oil or coconut oil

¼ cup rice milk

2 tsp. pure vanilla extract

Other Ingredients:

1½ cups shredded carrots (3 medium sizes)

1 cup shredded apple (peeled and cored – pink lady, braeborn, etc.)

½ cup unsweetened shredded coconut (available at health food stores)

½ cup raisins

¾ cup sliced almonds

Preheat oven to 350°F.  Line 18 regular size muffin cups with paper baking cups.

In a large mixing bowl, combine the dry ingredients, by whisking them. Set aside.

In another mixing bowl, beat eggs, olive or coconut oil, rice milk and vanilla with a wire whisk.  Pour this mixture over the flour mixture.  Stir just until dry ingredients are moistened.  Add shredded carrots, apple, and coconut; raisins and sliced almonds.

Fill each muffin cup with the batter, about ¾ full.

Bake in a preheated oven for 26 minutes or until toothpick comes out clean, when inserted.

Remove from the oven.  Serve warm or at room temperature.

Enjoy and Happy Cooking!

Tess

Highly Addictive Granola

My son is 18 years old, and he eats this every single day for breakfast, and he tops his fruit sorbet with this too!

This recipe can be a granola bar, but I prefer to crumble, and add it  to a breakfast cereal.  I don’t limit myself. I eat this for breakfast, snacks, and dessert and not feel guilty about it.  This granola is loaded with dried fruits, and sliced almonds, which are high in fiber.

I started making this sometime in August on a search for something good and healthy, and I have been making this since, every two weeks for my son.

I was at a large supermarket several months ago, buying dried fruits and sliced almonds.  And next to the dried fruits were plastic containers of granola.  By the look of those, I was almost shocked to see how dried they were.  I think they were mostly oatmeal and less fruits and nuts.  I don’t know… let’s just say that they did not look appealing.  Even if I am feeling too lazy, I don’t think I can make myself buy them, let alone eat them.

Anyway…

If you’re like me, you might want to try this granola recipe, that we are crazy about.

Ingredients:

3 cups old fashioned oatmeal

1 ½ cups sliced almonds

1 cup finely grated coconut, unsweetened (available in health food stores)

¾ cup honey

½ cup Brown sugar

3 TBSPs. Coconut oil

2 TBSPs. Coconut milk or water

2 tsps. pure vanilla extract

¼ tsp. kosher salt

1 cup whole pitted dates – chopped

¾ cup dried cranberries (Ocean’s Spray – original flavor, sweetened)

Preheat oven to 350°F.  Grease a 9” x 13” x 2” baking pan with coconut oil. (It’s best to nonstick baking pan, like Baker’s Secret, because it tends to make the granola crunchier.)

In a large mixing bowl, combine oatmeal, almonds and grated coconut.  Pour mixture into a thick or heavy duty baking sheet (available in restaurant supply stores).  Bake for 12 minutes.  Remove from the oven and toss.  Bake for another 5 minutes or until lightly browned.  Remove from the oven and cool while you prepare the rest of the ingredients.

In a heavy bottomed sauce pan, combine honey, brown sugar, coconut oil, coconut milk, vanilla extract and kosher salt.  Stir and bring to a boil over medium heat.  Let mixture boil for about 1 minute.  Turn off heat.

In a large mixing bowl, add dates and cranberries.  Add the toasted oatmeal, almonds and coconut mixture.  Pour over the sweet liquid mixture.  Stir until well combined and the granola are coated with the sweet liquid.  Pour mixture into the prepared baking pan.  Wet your hands and lightly press granola, evenly into the pan.  Bake for 28 minutes.

Cool for at least 3 hours before cutting into bars, and or crumbling them.  Store in a tightly covered plastic container.  Will last about 4 – 5 days at room temperature, longer if stored in the refrigerator.  If refrigerated, just be sure take the out and allow them to come to room temperature before serving.

Note: You can substitute coconut oil with 5 tablespoons butter, and omit the coconut milk.

Enjoy and Happy Cooking!

Tess