Make a kitchen inventory
IN MY BASKET - Lydia D. Castillo (The Philippine Star) - January 13, 2019 - 12:00am

Organize – put together pots and pans, electrical appliances such as grillers and roasters, kitchen knives and ladles, tongs, cooking forks and spoons... everything in its proper place.

Last holiday season we were frustrated at not being able to make our chicken liver paté, for the very simple reason that we could not locate our digital weighing scale in our store room. We had to give it up. Because of this, we have resolved to make an inventory of all our kitchen tools.

Dear readers, you might want to do the same. We must put order, make a list specifying locations, so that all items are readily available when we need them. Organize – put together pots and pans, electrical appliances such as grillers and roasters, kitchen knives and ladles, tongs, cooking forks and spoons… everything in its proper place.

It is important that your assistants know the use of each particular utensil. And how they look, especially when they are new in your employ.

Now, after the heavy festive holiday meals during Christmas and the New Year, let’s have some seafood on our tables. There is nothing like a good seafood sinigang to refresh our palettes. We recommend a duo seafood recipe – salmon head and prawns sinigang. Use these seafood instead of meat or chicken. When combined, this duo will give any foodie the blended flavors of the seafood. Great broth as well. Make this with salmon head and large prawns, plus add finger chili when nearly done. Crush the chili in your patis dip and voila! A truly delicious meal!

Another dish you can prepare is what we call burgundy aquid, so tagged because of its lovely purple color. This is purely non-meat. Clean the squid, mince the tentacles. Sauté in garlic, tomatoes and onions. Do not put salt as this seafood is naturally salty. Stuff the squid and seal each with a toothpick. Cook in oil, turning once. Serve with a vegetable dish. Maybe steamed broccoli.

Then there is nothing like crispy fried tilapia or steamed lapu-lapu. Put stalks of leeks and celery on the lapu-lapu for added flavor. Serve with a dip of soy sauce, calamansi and a few drops of sesame oil.

Another fish recipe – tilapia in coco milk. Clean the fish and lightly season with salt and ground pepper. In a casserole, arrange pechay at the bottom, lay the fish and cover with coconut milk, putting sliced ginger on top. Cook over moderate heat until the liquid attains sauce consistency. Serve with sautéd vegetables.

Tired of sausages and hams for breakfast? Here is one easy spread to make – sardines in mayonnaise. Drain the sardines. Flake, add a teaspoon of pickle relish and mix with mayonnaise. Ideal for pan de sal or loaf bread.

There you are – easy offerings for your family.

Have a happy Sunday with family!

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E-mail me at lydiadolores34@gmail.com.

CHRISTMAS AND THE NEW YEAR
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