KUSINA

Hello again, mga Kababayan!

Christmas is in the air. As the days grow shorter and the air turns crisp, we embrace the warmth and comfort that only a steaming bowl of Pumpkin Potage can provide. In this month's culinary journey, we invite you to discover the magic of seasonal ingredients and the art of crafting a dish that embodies the essence of December. This recipe is a celebration of flavors, a symphony of spices, and a tribute to the joy of gathering around the table. So, let's embark on this gastronomic adventure and savor the taste of the season with every spoonful.

Let us show you 2 easy Potage Recipes for Pumpkin and Mushrooms without heavy cream, just using vegetables, dashi, and liquid. With just one sip, this warm soup, which not only fills your stomach but also warms your heart, is an essential dish for the winter table. Among them, the deliciousness of potage, which brings out the full flavor of the ingredients, is exceptional! It may seem like it requires a lot of effort, but with the touch of a chef, it's easy. This is a simple potage recipe with only three basic ingredients and three steps.

[Key Point]

No heavy cream! Potage can be made with just three ingredients: vegetables, dashi, and milk.

The method of making potage soup is like that of ordinary soup or miso soup!

For example, if you want to make a Japanese-style pumpkin potage, all you need are pumpkin, onion, Japanese dashi, and milk. Of course, you can also substitute each ingredient. Furthermore, using a hand blender for stirring makes it even easier. You can make potage soup for one person! So, let's go ahead and make pumpkin potage.

Japanese-style Pumpkin Potage. Completed in three steps!

Ingredients:

(2 servings 250 ml. each)

•   Small pumpkin 1/4 piece

•   Onion 1/4 piece

•   Olive oil 1Tbs.

•   Japanese dashi 1/2 cup (This time, I used a dashi pack in hot water. Granulated type dissolved in hot water is also OK)

•   Milk 1/2 cup

Instructions:

1) Heat the vegetables

·       Wrap the pumpkin in plastic wrap and heat it in the microwave until it becomes soft, then cut it into bite-sized pieces.

·       Cut the onion into small pieces and heat some olive oil in a frying pan, then sauté the onion.

2)   Warm the milk

·       Put the milk in a heat-resistant container and warm it in the microwave, then dissolve the Japanese dashi in hot water to make 1/2 cup.

3) Stir

·       Put the ingredients from 1) and 2) into the cup that comes with the hand blender and stir to finish.

Mushroom Potage

Concentrating the Umami!

"Mushrooms can enhance their flavor by sautéing! If you want to make a flavorful potage, use brown mushrooms. If you want a white finish, choose white mushrooms to suit your taste."

Ingredients: (1 serving)

•   Mushrooms 4-5 pieces

•   Onion 1/4 piece

•   Granulated consommé 1/3 teaspoon

•   Olive oil 1 Tbs. (used when sautéing ingredients)

•   Milk 1 cup

Instructions:

Clean the mushrooms by removing dirt and slice them thinly. Sauté the mushrooms and onion in a frying pan with olive oil. Once they become tender, add the heated milk and granulated consommé.

Use a hand blender to blend.

Enjoy your potage!

Have a very Merry Christmas!

KUSINA

Hello, fabulous Kababayan food lovers! As the leaves turn golden and the air gets crisp, we are stirring up something jam-tastic in the kitchen this October.

Get ready to jam-boree with the juiciest blueberries (or other seasonal fruits) in town!

We're on a fruity adventure that's about to spread sweetness like confetti.

So put on your aprons and let's get 'jammed' in the most delicious way possible!

Making Blueberry Jam is a simple process. Here's a basic recipe:

Ingredients:

• 4 cups fresh blueberries

• 2 cups granulated sugar

• 1/4 cup lemon juice

• Pinch of salt (about 1g) (optional)

Instruction:

• Wash the blueberries and remove any stems.

• In a large pot, combine the blueberries, sugar, salt and lemon juice.

• Heat the mixture over medium heat, stirring frequently, until the sugar dissolves.

• Once the sugar is dissolved, bring the mixture to a boil.

• Reduce the heat to low and let the mixture simmer for about 20-30 minutes, stirring occasionally. The mixture will thicken as it cooks.

• To check if the jam is ready, place a small amount on a cold plate and let it cool. If it wrinkles when you push it with your finger, it's ready. If not, continue simmering and check again after a few minutes.

• Once the jam is ready, remove the pot from the heat and let it cool slightly.

• Carefully transfer the jam into sterilized jars, leaving about 1/4 inch of space at the top.

• Wipe the rims of the jars to ensure they are clean, then seal with sterilized lids.

• Process the jars in a water bath canner for about 10 minutes to ensure proper sealing, or refrigerate if you plan to use the jam within a few weeks.

TIPS and POINTS:

⭐Remember to follow proper canning and food safety guidelines if you're planning to store the jam for an extended period.

⭐Experiment with different seasonal fruits and enjoy the variety.

The process for making other fruit jams is also similar, with adjustments made for the specific fruit's texture and flavor.

The key steps involve cooking the fruit with sugar and an acidic component (like lemon juice) until it thickens and reaches the desired consistency.

⭐Remember that different fruits might have variations in cooking times and sugar quantities, so it's always a good idea to consult a specific recipe for the fruit you're using.

⭐Do not wash the strawberries. Handle them gently.

When it simmers and the foam disappears, that's the sign it has turned into jam.

⭐Adjust the amount of sugar according to the sweetness of the blueberries/ strawberries. It's fine to use 30% or more for preservation; we've stored it for 3 years with 30%.

If you have a sweet tooth, use 50%, or if you plan to consume it quickly, even 15% is possible.

Enjoy your homemade Blueberry Jam!

That's all for October delicious recipe! I hope you enjoyed reading and will give this recipe a try. Don't forget to subscribe for more tasty recipes. Until next time, happy cooking!

KUSINA

Hello again, mga Kababayan! July is here and it is a captivating time in Japan where the country comes alive with vibrant summer festivities and breathtaking natural beauty. As the rainy season subsides, the warm and humid weather sweeps across the nation, making it an ideal time to explore the diverse wonders that Japan has to offer. Various summer festivals and street food stalls offer a wide array of mouthwatering treats, including chilled noodles, shaved ice desserts, and grilled seafood. Whether you are exploring ancient traditions, enjoying the great outdoors, or savoring delicious local cuisine, try to cook my easy version of Stir Fry Peanuts Chicken and surely your family and friends will love it!

To cook Stir Fry Peanuts Chicken, follow these steps:

Ingredients:

•1 lb. (450g) boneless legs meat, or (skinless chicken breasts), cut into bite-sized pieces

•1/2 cup roasted peanuts (cashew nuts)

•3 red bell pepper, chopped

•3 green bell pepper, chopped

•1 medium onion (leeks), chopped

•3 cloves garlic, minced

•2 tablespoons soy sauce

•1 tablespoon oyster sauce

•1 tablespoon hoisin sauce (optional)

•1 tablespoon cornstarch

•1/2 cup chicken broth

•2 tablespoons vegetable oil (for cooking)

•Salt and pepper to taste

•1 tablespoon Sesame Oil

NOTE:

If you want a spicy version  just add cut/paste chilies!

Instructions:

•In a small bowl, marinate the chicken pieces with mixed soy sauce, oyster sauce, hoisin sauce, cornstarch and set aside for 15 minutes.

•Heat vegetable oil in a large skillet or wok over medium-high heat.

•Add the chicken pieces to the skillet and cook until they are browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

•In the same skillet, add the sliced onions and minced garlic. Stir-fry for about 2 minutes until they become fragrant and slightly softened.

•Add the sliced bell peppers to the skillet and continue to stir-fry for another 2-3 minutes until they are slightly tender.

•Return the cooked chicken to the skillet and add the cashew nuts. Stir everything together.

•Give the chicken broth a quick stir and then pour it into the skillet. Stir well to coat the chicken, vegetables, and nuts with the sauce.

•Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients.

•Taste the stir-fry and season with salt and pepper and sesame oil according to your preference.

•Remove from heat and serve the Stir Fry Peanuts Chicken over steamed rice or noodles.

Enjoy your delicious Stir Fry Peanuts Chicken! Thank you for taking the time to read my article and I hope you have a fantastic month of July!