Hotdogs and Onions, with Ketchup on the side please - The story.

My Tummy Calls features one of my all-time favorite dishes involving the juicy hotdog, the crisp round onions and a merry splash of ketchup (read here). Why is this dish on of my favorites? Here's the story...

When we were growing up, I was 11 I think and my sisters were 9 and 6, we had a Friday habit. My father (RIP) would pick us up from school early and take us to the Villamor Base Driving Range in Magallanes. A driver would pick my mom and my youngest sister from the house since her school schedule was only during the first half of the day.

A brief background, my father and most of his family members, (his father and some of his brothers) all played golf. My father was even the first (not really sure now) Team Captain of his University's Golf Team. It wasn't really a question that we were bound to learn it some day.

Anywho, I and my younger sister were coached by golf professionals. We would just let our youngest sister hit balls from time to time when we needed a rest, or when we'd snack on something. During those times, I personally felt that we were being forced to learn the sport. I knew that wasn't my father's intention. I just felt that since we had to do it every Friday, then it's somehow being forceful. The only thing I looked forward to during those days was this hotdog dish.

Maybe it's because eating it would mean a semi-long break (since we eat it with rice), plus the short rest afterwards. Maybe it was just because I loved hotdogs then. Maybe it was the ketchup. I honestly can't remember but I'm thankful for it.

Because we loved it so much, my mom imitated the dish. I don't think there's any difference between my mom's and the one from the Driving Range. I love my mom for discovering it. I love her for sharing it with me, now that my little girl seems to have a knack for hotdogs too, maybe she's in the hotdog stage already?

So why do I love this dish? Because my mom tried to learn it because we loved it. Because once upon a time in my childhood it was a big thing for me to look forward to. Lastly, because it reminds me of my father.

I may not have liked our Friday habit during that stage in my life, but I'm thankful he forced, err... encouraged us to learn it. I won a couple of tournaments when I was in my teens. I met a lot of people from different walks of life. I was able to use it at work if "recreation" was needed with clients and most importantly, I was able to learn something HE loved.

So.. without further ado... our dish for the day, Hotdogs and Onions, with Ketchup on the side please. Oh, ketchup wasn't really on the side, so it should be called Hotdogs and Onions with Ketchup "on it".

Do you have a similar story? A dish that takes you back to memory lane?

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Just letting everyone know:

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Thank you.

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Updated - My own lumpia: Tuna and Pepper Wrap

I know it was weeks ago that I posted this recipe but I got so sidetracked with a lot of other things. I sure hope some people can still try this out this holy week.


Click HERE to go to the original post but now with pictures and modifications of the recipe. I will also link the posted recipes to my new blog My Tummy Calls!

Have a blessed week friends!

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Kay's Eggplant Parmigiana

IMPT Note: You need to do step 1 the night before you'll be preparing this dish.

Ingredients:

6-8 pieces regular eggplant (2 pieces if they're HUGE)
1 can whole peeled tomatoes
1 big can crushed tomatoes
1/2 onion chopped
2-3 cloves garlic chopped
fresh basil
salt
pepper
sugar
Parmesan Cheese and Quickmelt (I just used processed parmesan and quickmelt. Jean, since ingredients are easier to buy there, you might want to use fresh parmesan cheese then just grate it and mozarella in place of the quickmelt, for sure, yours will be yummier)
flour
egg/s
olive oil

Procedure:
1. Cut the eggplants lengthwise around 1 cm thick. Sprinkle some salt on each side. Place a paper towel on a plate. Place one layer of eggplant, then put a paper towel again. Repeat until all your eggplants are on the plate. there should be a paper towel on the very top then place a plate after it (this will help to add pressure on the eggplants to release any excess liquid from them and remove the bitterness of the eggplant). Place in the ref.
2. Next day, remove eggplant from ref, you will notice that your paper towels are very wet from the excess liquid of the eggplants. Remove the paper towels and put the eggplants on a dry plate.
3. Beat an egg or 2 (eggwash). Place some flour in a plate to dredge the eggplants in. Dredge the eggplant in flour then dip in the eggwash. Fry until golden brown. Set aside.
4. Saute the onions and garlic in some olive oil.
5. Add your canned tomatoes. Mash the whole tomatoes.
6. Add some salt, pepper and sugar to remove the acidity of the tomatoes. (tip also, you can add 1 chicken cube to balance the acidity instead of salt)
7. Simmer for a minute or 2 then add some fresh basil-chiffonade (http://www.instructables.com/id/How-to-Chiffonade/).
8. Time to "create" your eggplant parmigiana:
a. Pour some of your tomato sauce (thin lang not to the point na malunod eggplant) in a baking pan. Add one layer of your fried eggplant.
b. Pour some tomato sauce (thin ulit) over the eggplant, sprinkle some parmesan cheese and quickmelt then add another layer of fried eggplant, tomato sauce and cheeses. I make 3 layers usually. On the 3rd layer, since this is your last layer, pour enough tomato sauce to cover your eggplants and then of course your cheeses covering the sauce.
c. Place in oven - 350 degrees F, for about 20 minutes, or until your cheese melts.

Voila you now have your Eggplant parmigiana. I usually serve this with thin spaghetti.

Serves 4-6

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My very own Tunaboo-patita

Yeah, yeah! I just didn't want to write Tuna Burger Patties!

Anyway, this was what we had for lunch last Friday. Since meat isn't allowed on Fridays until after the holy week, I get to experiment with my favorite tuna. I could use other seafood but I won't... I love tuna and this is the only time I will always get what I want!

What you'll need:

• 1 can tuna flakes(in brine or hot and spicy), drained an hour before
  
• 1/4c red bell pepper, chopped
• 1/3c minced onion
• 1/3c minced celery stalk
• 1/4c mayonnaise
• 1/4t salt
• 1/8t ground black pepper
• 1/4t worcestershire sauce (or more depending on taste)
  
• 3/4c italian seasoned breadcrumb (or pounded green onion flavored Skyflakes), set aside a little bit more in case the egg you'll be using is bigger than what I used
  
• 1 egg, slightly beaten (I used the medium size egg, available in SM)
• tin foil/wax paper squares (approx 4-6 pieces, 4inches each side)
  
• oil for frying
  

1. In a bowl, flake tuna even more with a fork (no such thing as over-flaking here).
   
2. Add red bell pepper, onion, celery, mayonnaise, salt, pepper, worcestershire sauce, and bread crumbs. Mix well to evenly distribute the ingredients. You can adjust the salt, pepper and worcestershire sauce at this stage. The taste will also depend on the type of breadcrumb you use, if it's salty or plain.
   
3. Add half the beaten egg and mix. If the consistency is still too dry to mold, add the other half of the beaten egg. If it gets too sticky, just gradually add some more breadcrumbs.Note: You don't want it too dry because it will break up during frying. Breadcrumbs and egg amounts may vary depending on the type/brand you use. If you want to taste or check the consistency, shape 1T into a circle about 1cm or so in height and fry.
4. Shape the patties. I fill a 1/4c measuring cup, then slowly press outward to about a cm or so in height. I put each patty in individual 4in x 4in foil squares so it's easier to peel off when frying.
   
5. Put all the patties in a tight lid container and refrigerate for 30mins to make the patties easier to handle.
   
6. When about to serve, prepare oil for frying. Once oil is hot, peel patties and fry for about 3.4 minutes per side or until cooked through. Be careful when turning to avoid breaking the patties.
   
7. Serve on buns with a slice of tomato and some greens (and cheese if you love cheese like I do) or with rice.
   

Makes approx 4-6 patties.

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Chicken Pinyaki (Pineapple-Teriyaki)

A good friend from college posted this. For more food pictures or recipes (she will be posting some soon), please Become a Fan of her page on Facebook, Kay's Kitchen HERE.

To know how: Posted by Kay today 25th March at 3:07pm

This is one of my latest winning recipes. I was one of the 21 finalists last 2008 for Good Housekeeping's DEL MONTE PIÑA-LUSOG FAMILY, PIÑA-HAPPY MOMMY PROMO. Wasn't picked the grand winner but nevertheless, still won some cash$ ;).

So I wanted to share with you guys my winning recipe.

CHICKEN PINYAKI - VIAND

INGREDIENTS:
1 kilo chicken thigh fillet (or you can also use chicken wings)
1 red bell pepper – cut into strips
1 green bell pepper – cut into strips
Chopped garlic
Chopped onion
1 tbsp butter
Salt and pepper to taste
1 tsp. cornstarch
Shitake mushrooms (optional) – sliced
¼ cup light soy sauce
2 tsp sugar

MARINADE:
¾ cup light soy sauce
1 small can DEL MONTE Pineapple crushed (syrup included)
5 tbsp sugar
Salt and pepper

PROCEDURE:
1. In a bowl prepare the marinade mixture.
2. Marinade the chicken in the marinade mix. Let stand for about an hour in the refrigerator.
3. Sauté the chopped garlic and onion in a little oil and add the butter.
4. Add the marinated chicken (including the marinade). When marinade starts to boil, add some water (around 3 cups).
5. Boil chicken until tender.
6. Add the soy sauce and sugar
7. Optional – add the sliced shitake mushrooms.
8. Add the cornstarch (mixed in a little water) to thicken sauce a little.
9. Add the green and red bell pepper.

*Serves 6-8.

Can't wait to try this next week!

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My own lumpia: Tuna and Pepper Wrap

As I was scouring recipe sites for seafood recipes, I my remember the days when I was still "working". A food provider sold a unique kind of "lumpia" (wrap) that I always had to buy when they catered. I know there's pepper because I see the stalk at the end of the wrap, and I do recall the taste of tuna. So I'm hoping to do some experiment and see if I can replicate the dish.

I would need:

• green finger peppers
• can of spicy tuna
• garlic
• onion
• salt and pepper to taste
• lumpia (spring roll/pastry) wrappers

I'm pretty sure you can conclude how to cook this but let me try it first before I actually recommend it. There might be some ingredients missing but I'll know as I'm cooking. Watch out for a follow up blog and pictures, of course.

UPDATE (03.22.2010)~~


Since my Lola and sister ate this with us, I decided to skip the "spicyness".

Initially, I intended:

• a can of spicy tuna
• finger peppers to be split open but not sliced, seeded but pulp intact and won't be washed after seeding

Modifications:

• Used Tuna in brine
• Peppers sliced in half lengthwise and removed seeds (and pulp). Washed again to minimize spicyness
• Added strips of cheese, and
  
• Cut the peppers when they tend to curve to make is easier to wrap them
  

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