Throwback Thursday/Flashback Friday – Pork Dishes Filipino & Thai style 

Today’s first Throwback Thursday and Flashback Friday post of 2017 is a double duo, filled with cultural and food experiences that I can identify with – Pork. 

Although pork is forbidden in some cultures, it is also one of the most popular types of meat in eastern Asia especially in the Philippines and Thailand. 

Pork, the product of the pig comes in a variety of forms and there are many ways of preparing them for consumption. 

In the New Year, one of the lucky foods to consume is pork because the pork is said to be rotund, which signifies prosperity. Since it is derived from the pig, the animal itself “roots forward” symbolizing progress.  Not only pork brings good luck it is also healthy. 

Health Benefits of consuming pork include: 

– Protein for growing and maintaining muscle

So, given this information for the occasion I decided to turn back time to several posts here as well as my own experiences to attempt a healthier yet authentic version of the Filipino adobo and Thai grilled pork (moo ping).  Better yet the cost to make both of these dishes was under $10 and it serves 4 people plus leftovers. 

Pork Belly Adobo

The pork belly was sliced and marinated in 4 tablespoons of soy sauce, 4 tablespoons of tamarind sauce, 4 tablespoons of datu puti, garlic, onions, ginger and bay leaves. The only addition added was star anise. The dish was marinated for 3-3.5 hours at room temperature.  The dish was prepared as described in one of my earliest post: Chicken Thigh Adobo

Moo Ping – Thai grilled pork

One of father’s favorite Thai dishes is moo ping, translated in Thai for grilled pork. Inspired by one of the best pork dishes at Ayada, I attempted to replicate the dish while keeping it healthy. 

Pork shoulder was sliced and marinated in garlic, cilantro, fish sauce, soy sauce and sugar for 3-4 hours prior to grilling. Normally this dish is prepared in skewers. 

So today we covered a throwback recipe and a flashback dish at a restaurant to make two lucky cultural pork dishes for the New Year. Hopefully this double duo will help Tablespoonsandteaspoons progress to bigger and better 2017. Cheers! 

Meatless Monday/Traditional Tuesday – Vegetarian Cee Eiw

Happy Presidents Day Weekend and Post-Valentine’s Day!! Welcome to the second Meatless Monday post and deciding to “knock two birds with one stone”, this post will discuss a traditional Thai dish that is usually made with stir fry wide noodles with soy sauce called Pad Cee Eiw.  In the attempt to create a vegetable stir fry dish using the ingredients from the Sunday Game Plan posted on SuperBowl weekend, I decided to make it my own.  This vegetarian stir fry consists of ingredients that I grew up eating with on my Filipino and Thai dishes.

Almost all Thai menus and noodle dishes in the US have misinterpreted the title of “Pad Cee Eiw”.  Pad Cee Eiw is a Thai noodle dish of Chinese origin and are relatively recent additions to the Thai culinary universe.  The dish is often made to accommodate Chinese clients and is considered a “street food” dish.

“Pad” in Thai means “stir fry” and “cee eiw” in Thai means “soy sauce”.

This is a very quick dish, but one important thing is to make sure that the wok is very hot.  Also, this dish can be gluten free if the sauces used does not contain gluten.

No Carb Pad Cee Eiw

Number of calories provided by My Fitness Pal

1 tbsp olive oil = 120 calories

2 tbsp chopped onions = 8 calories

3 cups (48 tablespoons) kale = 68 calories

1 cup spinach = 7 calories

1 cup broccoli rabe = 9 calories

1 tbsp Healthy Boy Black Soy Sauce = 40 calories

1 tbsp Kikkoman Less Sodium Soy Sauce = 10 calories

1 tbsp Datu Puti Native Vinegar (any vinegar will work) = 0 calories

1 jumbo egg, scrambled = 90 calories

Total cost of fresh ingredients: $5 (broccoli rabe, onions, spinach and kale) and the rest was on my pantry.

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Ingredients

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Add olive oil and stir fry chopped onions. Saute chopped onions for 2 minutes.

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Add chopped kale and spinach.  Saute until vegetables are wilted about 2 minutes.

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Add broccoli rabe and stir fry for another two minutes.

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Add soy sauce, black soy sauce and vinegar.  Stir and let the mixture boil until the sauce starts to thicken.

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Push vegetable and soy sauce mixture to the side and spray empty space with cooking spray.  Add egg and stir to scramble.

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Combine eggs with the vegetables.

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Transfer to the plate and serve.

 

 

Traditional Tuesday – Chicken Thighs Adobo

I know it’s officially no longer Tuesday, but I want to keep my word on posting a dish involving ingredients from the Sunday Game Plan.  One of the dishes from the Sunday Game Plan is Chicken Thigh Adobo.

Adobo is a popular dish in the Philippines.  Adobo in English means “vinegar braised”.   The main marinade of the traditional Filipino adobo dish is soy sauce and vinegar.  This dish can be made using any type of meat or even vegetables.  Personally the best adobo dish to make is pork belly, but for now, we will use chicken thighs.  Chicken thighs is a great piece of meat to cook with because it has all the flavors and juices in it.  Plus, it’s definitely healthier than pork belly.

Making this dish brings memories from my grandmother and mother who tried to pass on this family recipe.

Chicken Thighs Adobo – Serves 5

5 pieces of chicken thighs = 239 calories/piece of chicken thigh

5 tablespoons of Kikkoman Less Sodium Soy Sauce = 10 calories/tbsp.

5 tablespoons of Datu Puti Native Vinegar (any vinegar will work) = 0 calories

3 garlic cloves, sliced = 13 calories

3 bay leaves = 6 calories

1 teaspoon of ground black pepper = 4 calories

1 teaspoon of brown sugar = 17 calories

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Ingredients for marinade

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Chicken Thighs

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Combine all marinade ingredients

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Pour marinade on the chicken thighs and let it sit on room temperature for approximately 90 minutes.

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Turn the chicken thighs over and let it sit for another 90 minutes.

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After 90 minutes, turn on the heat on medium/high and let the mixture boil.  After boiling, add as much water to your preference (personally I love the marinade so I add approximately 4-6 cups of water so the mixture won’t be too concentrated).  Turn the heat on low, cover the pan and let it simmer for 30 minutes, turning once halfway.  After 30 minutes, open the pan and let it cook for another 20 minutes on low heat until the liquid is reduced.

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Transfer the chicken thighs on a plate.

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Pour the marinade over it.  This appears really greasy, but it’s the chicken fat with the marinade ingredients.  No oil was added during the entire recipe.  Serve with rice.

Current pantry: Soy sauce, native vinegar, garlic, bay leaves, ground black pepper and brown sugar.

Chicken Thighs: On sale at Stop & Shop for $0.88/lb. but it comes in 4-5 lb. packages.

Calories/serving: 289 calories. 

 

 

 

 

First Sunday Game Plan

It’s been a long weekend but very excited to post Tablespoons and Teaspoons’ first Sunday Game Plan for the week.   After reviewing various circulars, a budget of $30 was set aside to do some grocery shopping for this week’s meal plan.  This meal plan works well with anyone who wants to lose weight and take up “clean” eating.  Below is the handwritten version of the game plan which lists recipes that will be prepared and made.20160110_231941-1

Utilizing the ingredients purchased on a $30 budget, at least 12 healthy cost effective recipes can be created for the week with the high probability of leftovers.  In terms of current pantry items the biggest investments were the olive oil, rice, cooking spray and soy sauce, everything else in the pantry was purchased under $3 per item.  Current pantry items are separate from the $30 budget grocery shopping.

Can’t wait to put these ingredients into great use and make quick, budget friendly and healthy dishes.  Stay tuned!!