April 25, 2012

Roast chicken gravy sandwich

I was feeling a little too lazy to work in the kitchen today because of the ridiculous summer heat we've been having and wanted to avoid the kitchen unless necessary, so when we had leftover roast chicken and gravy from lunch that had to be turned into something for an afternoon snack, at the suggestion of my sister decided to make a sandwich. Sure enough, it was quick and easy.

So wanting to have the least possible time spent in the kitchen mid-afternoon, I went and made an open-faced roast chicken gravy sandwich. Its pretty much assembling the leftovers on top of a bread. It sounds simple enough but the trick to a great-tasting sandwich is to keep the bread toasty, I hate dry and soggy breads. Its why I don't like to eat a sandwich that's been sitting on a plate for more than ten minutes. Anyway, here's how I made my sandwich.

Roast Chicken Gravy Sandwich
serves 2

1 cup shredded leftover roast chicken (white meat parts)
2 slices of white bread
1 cup gravy
2-4 tbsp melted butter

my roast chicken already came with a gravy but in case yours didn't here's a basic gravy

1-2 tbsp butter
1 tbsp flour
1/2 c chicken stock
hot water for thinning

To make the gravy, melt the butter into a saucepan and whisk in the flour to form a roux (paste). Slowly pour in the chicken stock and continue whisking until the gravy becomes smooth. If the gravy comes out too thick, add a bit of hot water and continue whisking to thin it out and likewise if it's too thin add flour to thicken. Set aside.

*note: consistency of the gravy really depends on how you like it. 

Heat pan. Brush melted butter on both sides of the bread and place on the pan to toast until it becomes golden brown, about 30-40 seconds on each side. 

Lay the bread flat onto a plate and divide the chicken between the 2 slices of bread. Top with 3-4 tbsp of gravy and serve with chips or potato salad.

*note: If you want your bread to look like it was done in a restaurant, toast it on a grill or textured pan. I used a circle-textured non-stick pan.

April 17, 2012

Quirky Mood

A couple of months back, I had the chance to style a table setting for SPACE magazine and thought I'd share it with you here. It was a long pseudo-impromptu afternoon shoot with me and my editors running around Rustan's Makati.

I have always loved entertaining at home but often I get bored with having to eat and drink at the same table at the same room of the house. Wouldn't it be fun to eat somewhere unexpected, like say the living room? This actually is fun and easy to set-up, you just need a couple of key items — a table element and cushions for comfy seating to be able to pull it off.

This camera lamp is one of my favorite finds, along with the plates (photo above)
I have always wanted to do a regular tablescape thing here on my blog, so hopefully this is a first of many. You can read more about this along with the table settings of Randy Ortiz, Doltz Pilar and Sheryl Songsong in the latest issue of SPACE out in the newstands now.

photographed by Paolo Buendia for SPACE magazine

April 01, 2012

February-March Notes

Yes, i'm still here. Can't believe March flew by without me posting anything, anywho I finally turned 30 this past month, decided to throw a 90s themed birthday party and had such a good laugh with the outfits.  Very thankful with the friends and family I have at this point in time. Have a lazy fun sunday!

February 29, 2012

Ginger beef and familiar flavors

Been trying to re-create mom's recipes by memory for about a year now and so far so good, but it's such a pain remembering some dishes from way back so when I was flipping through this old chinese cookbook that we had, I had to stop and stare at the page with the Ginger Beef recipe. The photo was very familiar, it reminded me of mom's chinese flank steak dish. Without hesitating, I decided to include it in our menu for the week, went grocery shopping and started cooking. When I had my first bite, I couldn't believe that it was the same familiar flavors i've grown up with so I got my brother to try it right away and we both found ourselves excited over this dish and reminiscing the countless times we had this before. Turns out it is the same dish. 

I thought I'd share this renewed discovery with you. 

Ginger Beef

Flank steak
2 tsp soy sauce
2 tsp cornstarch
1 tsp brown sugar
2 tsp rice wine
2 T oil
6-8 slices of ginger

1/2 cup beef stock
1/2 tsp brown sugar

Slice steak into strips and mix with soy sauce, cornstarch, sugar and rice wine. Set aside.

Heat the pan with oil. When the pan start to lightly smoke add the ginger and fry for about 1/2 minute. 

Add the beef and stir-fry for about a minute or until almost done then push the beef to the side of the pan. Add in the stock and sugar then season with salt and thicken with corntarch mixture. Toss together the meat and the sauce and continue stir-frying until sauce thickens about 1-2 minutes.

countdown to the big 3-0: 
12 days

February 28, 2012

BITE-SIZE EXPRESSION: Peanut Butter Addiction

I find that peanut butter is the next best thing after butter, the food world has ever come up with. Don't mind the gooey mess that comes with eating peanut butter 'coz that's half the fun. I was reminded of this last sunday, when I attended the christening of my bestfriend's daughter. We braved manila's heatwave for a lovely morning at the church in honor of the cuddliest, tiniest baby ever; followed by a small and intimate lunch for the family and god-parents (yes, she's my second godchild) and guess where I was seated...facing the dessert buffet. I had the chocolate fountain, tiramisu and more desserts staring at me the entire lunch. So, I went home with a baby and dessert in mind. Hence, this inspiration board. The chocolate-dipped spoon, the french books, and the flowers would look really great on a chic, afternoon baby shower or even a bridal shower.

Wouldn't this be perfect for chocloate & peanut butter addicts?

countdown to the big 3-0: 
13 days

February 12, 2012

30-day countdown to the big 3-0

The big day is finally a month way! Yes, I am turning 30...who knew I'd be this excited. Turning thirty to me means change and happiness, with it comes a wiser, stronger, more mature, grounded and self-assured version of myself. My 20s is without a doubt a fun one but one that is a trying yet enriching part of my life. The last six years was full of stupidity, heartaches and life lessons which I wouldn't trade for regardless but I am glad and excited to be done with it.

Thinking of my upcoming birthday, I rummaged thru piles of old letters, photos, and notes to reminisce and surprisingly I find my bucket list written when I was either thirteen or fourteen years old and all this time I thought I already threw it out. Reading through the list was both funny and bittersweet. Thought I'd share some things from the list with you guys, I scribbled some comments and updates beside certain things though.

countdown to the big 3-0: 
30 days

February 08, 2012


It's one of those really hot and humid days that is best spent indoors but that hint of summer glow kept creeping into mind. I've always wanted to go on a picnic but living in a city like Manila where parks are pretty much non-existent is a challenge. So, for today's board I chose a rustic summer sandwich to create that warm, carefree, lazy afternoon feeling. I would love nothing more than to have friends over and use this board on a sunday afternoon. 

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