CHURRERIA LA LOLA

Last night, the husband and I went to the Powerplant Mall. Oh this season’s sale is so sinful!!! But I won’t be talking about that now (except for the 50% off on Jimmy Choo’s !). We had dinner at Wild Ginger. We ordered their nasi goreng, beef rendang, and pad thai. Food was okay. They actually tasted better than how they’ve presented them. They needed better plating, I guess. Like what my mom used to say- “Diners eat with their eyes too”. 🙂 

As we were enjoying our dinner, I noticed a food stall, just across where we were eating, with people lining up to order. It wasn’t like the queue during the j.co opening (that was ridiculous). From our table, all I could see was the name of the stall-“La Lola”. I had no idea what they were serving but it really got me curious.

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After dinner, we went around the mall and saw a bunch of people holding a huge carton cone with churros in it. The cone had “LOLA” printed on it. And I thought “that must’ve been what they’re serving!”. I admit. I have a sweet tooth. Well okay, I think more than a tooth! I try to stay away from sweets as much as I can but when I get my hands on them, I don’t let go! So I told the husband that we should try those churros. We waited in line.



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It took us a while because they ran out of churros dough and had to make another batch from scratch. So we decided to wait patiently for it since the other customers were doing so. But in my mind, I kept thinking if this was worth it. We actually waited for 30 minutes until we finally got our order. We paid P170 for 6 pieces of churros and a medium-sized chocolate dip. We had it to go so we ate them at home. I re-heated the choco dip for 1 minute in the microwave. The churros were still a bit warm, it was already good to eat.

The verdict: All I can say is that….

THEY ARE THE BEST CHURROS I’VE EVER TASTED!!! They were so crisp on the outside and soft on the inside. And the size of it is bigger compared to the ones that we’re used to. Expect the grease, folks! These are deep fried churros! Surprisingly, there’s no “after taste” from the oil even if we were the last batch of customers they had that day because the mall was already about to close. So I think they keep track of their use of oil. Thick napkins were placed at the bottom of our cone to absorb excess oil. 



http://www.kathcooksph.com



http://www.kathcooksph.com



The chocolate dip, on the other hand, is running her own show! It was sooooo good!!!! When I was reheating it in the microwave, it smelled like condensed milk so I’m guessing there is in it. It was so thick and dark and it tasted like chocolate heaven! 

Their presentation is pure genius! It was well-thought! One hand for holding the cone, and the other for munchin’. How simple is that? Felt like I was eating an authentic greasy, unhealthy carnival food (in a good way)! 



La Lola serves freshly made churros and people are lining up to get their hands on them. That basically causes the long wait. I just wish that they will have a better system that will make it faster. But as a cook myself, I know that anything freshly made eats up time. It’s opening one soon in UP Town Center, which is relatively near our place. I think when they open there, I’ll just get in line earlier for a fresh batch! Haha! 

I would buy again in a heartbeat! 😍 yes I am in love with La Lola! 

Note to self: start doing cardio.

For more information about Churreria La Lola, visit their FB page:  

https://www.facebook.com/churrerialalola/timeline?ref=page_internal

LAMB MECHADO (tomato-based lamb stew)

Lamb meat is not common in any local grocery store in the country. That is why my husband and I always do our meat shopping at Shopwise, a local grocery chain that also owns the S&R groceries (our country’s costco). They sell Aussie lamb meat that’s so tender and fresh. My mom also buys her lamb meat there and she makes the best lamb kare-kare (peanut-based stew)! Which reminds me, I have to have her recipe! Anyway, when I got my lamb meat, I was thinking of cooking something that’s uncommon for lamb, just like my mom’s kare-kare. So I said, why not surprise the hubby with Lamb Mechado!

Mechado is a famous Filipino dish. It’s a tomato-based beef stew. Aside from substituting the beef with lamb, my recipe is a little different than the traditional beef mechado. Of course, I’ll share it with you 🙂

Ingredients:

Lamb

photo courtesy : http://www.kathcooksph.com

Potatos, chopped onions, minced garlic, sliced tomatoes, 1 beef broth cube, onion leaves for garnishing

photo courtesy: http://www.kathcooksph.com

Canola oil, Salt, pepper, tomato sauce, soy sauce, tabasco sauce, sriracha sauce, full cream powdered milk

photo courtesy: http://www.kathcooksph.com

First, preheat your pot and pour your canola oil (olive oil will also do) in it. Put your fire to medium and throw in your minced garlic. Mix it a little just to make sure you don’t burn your garlic. Then put in your unpeeled potatos (make sure you wash them well though).

photo courtesy: http://www.kathcooksph.com

Ready your tomatoes ’cause they’re next.

photo courtesy: http://www.kathcooksph.com

Then put in your lamb, season it with a little salt and pepper.

photo courtesy: http://www.kathcooksph.com
photo courtesy: http://www.kathcooksph.com

Add a little soy sauce, and throw in your beef broth cube.

photo courtesy: http://www.kathcooksph.com

In some of the traditional mechado recipes, they put calamansi (a lemon-like citrus fruit), or vinegar in it. As for our lamb mechado, I also wanted that little sour taste but with a bit of a kick. That’s why we’re putting tabasco sauce instead. If that’s not enough add chili peppers!

photo courtesy: http://www.kathcooksph.com

Add water and mix it. Cover your pot with the lid. Keep your fire to medium and let it boil for 30-40 minutes.

photo courtesy: http://www.kathcooksph.com
photo courtesy: http://www.kathcooksph.com

After 30-40 minutes, check your lamb if it is tender enough. It should look like this:

photo courtesy: http://www.kathcooksph.com

If it is tender enough, add your tamoato sauce. Mix it well. Add 2 tbsp of your full cream powdered milk then mix it again. Throw in your sliced egg plant. Leave it to boil for a minute or two.

photo courtesy: http://www.kathcooksph.com

After a minute it should look like this. Taste the sauce and do your final seasoning. You may add your sriracha sauce too. Most Filos add a little sugar to their mechado. Up to you really. 🙂

photo courtesy: http://www.kathcooksph.com

Start plating! I’ve garnished mine with onion leaves and a chili pepper.

We love hearing from you. If you’ve tried this recipe let us know and send us a photo of your own version of Kath’s Lamb Mechado. 

A REAL TREAT FOR THE MEAT LOVERS

There are a lot of innovative kitchen tools and gadgets nowadays. But do we really need them all? Some of them are just trends or doing the exact thing that your existing kitchen gadget has been doing for the past couple of years. Its just that the new fancy name they call it today GOT YOU SOLD! That’s basically how I think before purchasing any new kitchen gadgets.

It was early this year when I got my hands on the Philips Airfryer. And boy, I just have to say that it’s such a lifesaver! Just to make things clear:  I AM NOT BEING PAID TO PUBLISH THIS. THIS IS MERELY BASED ON MY EXPERIENCE WITH THE SAID GADGET. Since I got the airfryer, I have been playing with it with different recipes. It’s so easy to use and it did lessen my kitchen clutter compared to doing recipes the traditional way. Of course there are still recipes better made traditionally, but there are also recipes better made with airfryer because of the use of lesser up to no oil at all! It makes your traditional cooking recipes healthier!

I am quite biased with the Philips brand compared to the other airfryer brands because of its stylish look. Also, it does not occupy that much counter top space compared to the other brands. Cooking time is lesser with the airfryer and I can just go multitask while cooking. 

The Philips Airfryer, photo credits -kathcooksph.com

I am going to share with you my husband’s favorite among my airfryer recipes. It is the Asian Roasted Pork Belly.

Ingredients:

Pork Belly

Rock Salt

Ground pepper

Onion leaks

Wansoy (cilantro, chopped)

Olive oil

For the sauce:

Vinegar 6 tbsp

Sugar 1tbsp

Salt 1/2 tbsp

Scallions (thinly chopped)

Chilli (thinly chopped)

Wansoy (cilantro, chopped)

Lee Kum Kee soy sauce 4 tbsp

Boil water in a pot. Add a tablespoon of rock salt and a dash of pepper in it. Make sure that the water will be covering all the pork belly. Put your belly (skin side down) in the boiling water. Let the belly in for 3-5 mins for the fat to cook. After doing so, drain your pork belly and let it rest for 5-10 mins for water to dry. While waiting for your pork belly to rest, preheat your Philips Airfryer to 160 C.

resting pork belly after boiling, photo credits- kathcooksph.com

After resting, add a little salt to the skin side of your pork belly and a few drops of olive oil, also on the same side. Place your belly in the airfryer, this time, skin side up, for about 30 mins in 160 C.

You may make your sauce while waiting for your pork belly to roast. Just mix all the ingredients of the sauce listed above. Just make sure that the sugar is completely dissolved.

After 30 minutes, your belly should be looking like this:

pork belly in airfryer for 30 mins, photo credits- kathcooksph.com

Put it in the airfryer again for another 20 mins and gear it up to 180 C. If you hear popping sounds coming from the inside of your airfryer, don’t be scared. The skin is starting to cook for crisp perfection! After 20 mins, it should look like this:

another 20 mins in the fryer for 180C, photo credits-kathcooksph.com

Start plating. Garnish it with your thinly sliced onion leaks and chopped wansoy. Easy peasy didn’t I tell you? 🙂

You will be surprised with how juicy it is! Okay…I think I’ll just catch you all later. This is making me hungry, I’ll pop in another one! Ciao!

A Sweet Surprise! 

Hi fellow homecooks! It has been a while since my last publish. Let’s just say life happened, and boy, it was full of surprises! Before anything else, I would just like to quickly thank everyone who read yours truly’s entry for the Fox International Channels, and Champion’s “My Champion Hero“! We bagged the first prize! This is all for a good cause. There will also be a short film about my nominated hero, Dr. Jonas Del Rosario, and how he helped my beloved nephew, Evan, go through his heart surgeries. This will be aired on Fox channels and Star Movies. I will keep you guys posted on this. 🙂 thanks Fox and Champion. You guys are awesome! 





Toddler & Child Friendly Nilagang Manok (Chicken Soup)

I love having guests at home. I love being the host and the cook. Last week, I had the most difficult guests. Difficult because they have different food preferences. One does not eat meat and any processed foods, while the other can’t have seafood. They both are even not a fan of any greens!!! Now, tell me if that’s not a challenge. Please don’t hate my guests, they are the cutest little kids you’ll ever meet:

(Photo courtesy of my sister)

These two are my sister’s adorable kids. It has always been a delight having them around but preparing food for them is another. Francesca, the toddler,can actually eat anything except for seafood. Evan, on the other hand just had his 2nd open heart surgery (yes he is a CHD baby) so his diet is a little more strict. He can’t be eating any processed foods, anything too salty, and meat because he’s never a meat-eater. Well as kids, they won’t eat any leafy vegetables, so it was so hard preparing something nutritous that they will still love. So I took it as a challenge to cook one dish that the three of us will love, yes including me. So I asked myself “what was our common denominator?”. We all love soup! So I decided to make a nutritous child-friendly classic Filipino dish–nilagang manok (chicken soup)!

These are the things you’ll need to prepare:

  1. Canola oil
  2. Salt
  3. Pepper
  4. Garlic (5cloves)
  5. Scallions (1 medium-sized)
  6. Ginger (half a teaspoon)
  7. Tomato (2 medium-sized)
  8. Potato (2 medium-sized)
  9. Carrots
  10. Pechay Tagalog (bokchoy will also do)
  11. Half spring chicken (spring chicken are tastier than the regular-sized ones)

Preheat your pot before putting your oil.

Make sure that your oil is hot enough before start to sauté your garlic. Put fire to medium to make sure that you won’t burn your garlic. If you burn your garlic, you have to start all over again or else it will ruin the whole dish. Make sure it is cooked though.  We need all the flavors to come together since we will be only using salt and pepper for seasoning.

After putting the garlic, throw in the scallions…

then your tomatoes and ginger. Stir it.

The traditional nilagang manok does not have carrots in it but I’m adding them for the kids to enjoy. Potatos may not also be common for other nilaga recipes but since I’m dealing with a non-meat eater, I need to put in more solids for them to eat that will also compliment the chicken. Fry the tomatoes and the carrots.

Add the chicken. Fry it a little.

Add water a little more than half of the pot.

Put fire to medium and cover the pot. Let it boil for 20-30 minutes.

If your chicken is staring to look a little like this, put your fire to low. You may now start seasoning the soup with salt and pepper.

Let it boil again for another minute then your soup is ready to serve.  This is best served with rice.

The kids loved them!! I mashed the carrots and potatos and added small bits of chicken meat.  I mixed them with a small amount of rice and chicken soup.  They both had two servings!

I’m so delighted that my kitchen magic works on kids! Does this mean that I’m ready to have my own?!  Hmmm…let’s just cook for now!

We’d love to here from you. Leave comments. Also, like us on FACEBOOK- http://www.facebook.com/kathcooksph 

Our First Magic Trick

Hi! My name is Kath! I have been cooking since I was a kid. Growing up in a family-owned restaurant, it was inevitable for me to hit the kitchen. I love travelling to many countries to have a taste of different cultures. I like recreating the dishes that I love and sharing them with my family and friends.

Being a newly wed, I love cooking for my husband. Nothing beats that feeling when you see your husband’s face glow right after his first bite of your creation. This blog is actually inspired by my husband’s “baon” (packed lunch) album in his Facebook account. Yes, I cook and prepare baon for my husband everyday. It’s his everyday surprise from me. Ü When people started asking for tips on how I made his baon, it gave me an idea to start blogging about it and sharing it to my fellow home cooks!   

As a tribute to my beautiful mom, who has taught me a lot about cooking, my first entry will be inspired by the first food that she has taught and allowed me to cook all by myself–the Omelette! But of course this won’t be like your usual omelette, we’ll fusion it up with gaeran mari, the Korean rolled egg.

First, you’ll need to prepare the following:

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2 eggs

1 petchay tagalog (silverbeet, or spinach will also do the trick),

1 bell pepper

1 onion

scallions

1 tomato

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salt

pepper

milk

maho (dried pork floss which you can buy at any local Chinese mart)

sugar

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olive oil

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and Lee Kum Kee’s naturally brewed soy sauce, (you can substitute this with any light and sweet-tasting soy sauce)

When you got all these prepared, start beating!

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Put your eggs in a bowl and mix it with your salt (2 pinch), pepper (to taste) , sugar (1/4 teaspoon), and milk (30ml). Mix it well.

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Have your onions, tomatoes, bell pepper, and pechay chopped, and your scallions thinly sliced in an angle.

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Put all the chopped veggies (leave the scallions) in the bowl and mix it well. We’ll be using the scallions for garnishing.

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Start heating up your pan. Pour just enough olive oil on it. When you start seeing little bubbles on your pan, set your fire to medium and pour the mixture.

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As you will see, the edges will start to cook.

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As soon as your omelette looks like the photo above, you can get it off the pan. As for me, I like my gaeran mari, well done.

Cool it down for a minute, then roll it with your hands to make it look like sushi rolls. No fancy tools, just your hands. When the omelette is rolled, slice it into sushi-like pieces. Garnish it with your maho, and scallions, and serve it with light soy sauce, then voila!

Rolled Omelette

Your Asian inspired Omelette!

With its fast preparation and cooking time, it is one kitchen magic you can definitely pull off! Try it, we’d love to hear your feedbacks!