Kitchen Re-opening!

Alas! It's rainy season again according to PAGASA. Yaaaaas! It's been raining everyday for a week now. I am happy because it's not so hot anymore. More importantly, my plants are very happy because they're getting properly hydrated and getting vitamins from the rain. Our drum is also almost full now since we've been collecting rainwater. 

I haven't cooked for two months now. It was too hot for me to stay in the kitchen for long periods of time. We've also been eating in the craft room to avoid the heat. I had heat exhaustion in March and I realized that's how fragile I am. The only time I go out is when I water the plants late in the afternoon. Well, since the weather is cooler now I was finally able to cook again last night!

It was Daddy's birthday yesterday, so I made some of his beef mustasa dish. I made it with liver spread this time and it brought back happy memories of Dad teaching me how to make it. It's the only dish I learned from him because he would cook so fast and never measured anything. I prepare food like it's a science experiment by measuring everything haha. Daddy learned to cook from the original cooks of Casa Moderna in Naga (used to be called Moderna Bakery). He said that's where he hung out after school and they taught him how to cook. 

Here's how to make my Dad's beef mustasa dish.

My next target is to make adobo. I'll start with easy dishes since I'm still re-building my stamina. The booster shot did a number on me and I'm still reeling from its effects. Hibernating from the heat is done and now I need to get moving to regain the strength I lost. If the rain continues maybe I can bake some cheese cupcakes soon. 

#BeKind #StaySafe

Second Mustasa Harvest, It was Yummy!

Barely two weeks after we harvested from our mustasa plant, it was ready again for another harvest. It was just recently I made my Dad's mustasa dish (which I call now mustasa taco) so I did some research on what other dishes use mustasa.

Sweetie has been craving for sinigang the past few weeks so I looked up whether mustasa was used for sinigang. It is! But usually for fish sinigang. After reading some recipes and the ingredients I had on hand, this is how I made today's sinigang -

Ingredients:

250 gms. pork cubes
1 small radish sliced
1 red onion, sliced
2 tomatoes, sliced
3 large mustasa leaves, cut it up
1/4 tsp salt
sinigang mix
10 cups water
*Add sinigang sili if you have

How to Cook:

(1) Boil the pork with some salt for about 20-25 minutes, drain the water
(2) Add 10 cups of water to the boiled pork cube, add 1/4 tsp salt, the radish and sinigang mix
(3) Once the water boils add the onion and tomatoes, let simmer for 3 to 5 minutes
(4) Turn the heat off and add the mustasa leaves. Serve hot.

***Sweetie gave it 5 Mabuhay Stars haha.

I hope next time we'll be able to use our tomatoes for cooking!


CB//138 #StuckAtHomeDay/168  #StayHome #BeKind 

Balcony Farm to Table: Dad's Beef Mustasa Recipe [Mustasa Taco]

My beautiful mustasa was ripe for the picking. I finally harvested it the other day and we had it for dinner.

I made Dad's beef mustasa dish. We did not really have a name for it and just called it mustasa. I hope I did justice to his recipe because he didn't measure anything when he taught me how to cook this dish. My Dad has magic hands when he cooks. He never measures anything! He just throws stuff int he pot and everything tastes good.

My Dad's beef mustasa dish is like eating a fresh taco. I skipped the liver spread in the video because I couldn't find any here in Singapore, but do try cooking it with liver spread. We finished the 4 huge mustasa leaves I harvested and it looks like it's going to give us more to harvest soon!

My beautiful mustasa :)

Here are the ingredients:

1/2 kg ground beef
2 cloves garlic (or more)
1 red onion, chopped
1/2 tsp peppercorn
2 beef cubes
1/2 cup vinegar
1/2 to 1 Tbsp sugar (to taste)
1 can Reno liver spread (optional)

CB//122 #StuckAtHomeDay/152 #WFH89 #StayHome #BeKind