Homespun and Fun
LUCKY PLANT

LUCKY PLANT

Jade plant is a succulent that's regarded as lucky...

 
PORK TONKATSU

PORK TONKATSU

Tejie and daughter, Meagan, planned for a Japanese...

 
JOPIN’S SOLACE

JOPIN’S SOLACE

Jopin soaks in the early morning stillness in her ...

 
DRAGON FRUIT

DRAGON FRUIT

Dragon fruit belongs to the cactus family, and fit...

 
IT’S BLAZING HOT!

IT’S BLAZING HOT!

The heat index jolts in this climate crisis with i...

 
QUESADILLAS

QUESADILLAS

When the temp tops 90 degrees, Snookie cooks smar...

 
POTSCAPING

POTSCAPING

Liven up the landscape, grouping pots and containe...

 
RHIAN’S “PINANGAT”

RHIAN’S “PINANGAT”

The Bicol region's stellar attraction, Mayon volca...

 
 

SUE'S SALMON TERIYAKI

Story by Joy Manalac
Credit: Sue Tanada

With Sue Tanada's culinary skills, replicating her fam's fave meals comes easy. This delights her hubby and grandkids when they hanker for their fave resto dishes.

Her recipe for Salmon Teriyaki is straightforward, clear, and user-friendly for home cooks, even beginners. What's great about teriyaki sauce is its sweet, salty, savory flavor that smacks of umami. It's best paired with baked, pan-fried, grilled meats and fish. Scrumptious for Easter, yet quick and easy!

salmon (2 slabs)
2 teaspoons mirin
3 tablespoons soy sauce
1 tablespoon sake wine
2 1/2 tablespoons brown sugar
1 tablespoon sesame oil
sesame seeds (optional for garnish)
scallions (optional for garnish)
1 teaspoon cornstarch + 1/4 cup water (slurry)

Mix mirin, soy sauce, brown sugar, sake, sesame oil in a bowl and set aside.
Wash salmon and pat dry with a paper towel. Marinate in the sauce mixture for at least an hour. Bake till flaky at 375°F for 25 minutes. Save the marinade sauce.

Make cornstarch slurry. In a small skillet, heat the saved marinade sauce on low fire. When it starts to boil, pour only half of the slurry. Then discard upon reaching the desired thickness for the sauce.

Set baked salmon on a plate and pour marinade sauce over the salmon. Sprinkle sesame seeds and scallions. Serve warm.


Other Articles



EASTER BUNNY PASTRIES

Story by Joy Manalac
Credit: Zita Manalac

With the onset of spring, can Easter be far behind? We celebrate change and renewal of the spirit, and relish how spring symbols of new life have been incorporated into the celebrations, meaningfully linked to the faith. It's the children who enjoy it most, while adults prep eagerly for the Easter egg hunt, egg-shaped chocolates, baskets filled with treats, and get-togethers.

My sis Zita suggests these cute Easter bunny pastries. Bake smart with ready puff pastry dough made with butter, not shortening. The buttery flavor and flaky texture make this a satisfying treat with tempting add-ons: chocolate covered nuts, chocolate chips, raisins, and sugar sprinkles. Truly irresistible!

Christ is risen! Alleluia!

1 roll of pastry (store bought)
chopped nuts
chocolate chips
chocolate coated nuts or M&M’s
raisins
2 tablespoons milk
sugar sprinkles
colorful ribbons

Spread out the pastry and cut vertically into 4 equal parts. Cut again horizontally into 3 parts. The first 2 parts should be smaller than the lowest part to be used for the bunny’s body.
The first part is for the ears. Spread some chopped nuts and chocolate chips. For the head which is the middle part, set 1 chocolate coated nut. For the lowest part which is the body, place 2 chocolate coated nuts.

Roll the upper, middle, and lower parts into circles and set aside.

For the upper part, cut at the center using scissors leaving just a few milliliters to form the ears. Set the ears over the head. Set the body below the head. Place 2 raisins on the head to form the eyes.

Brush the entire bunny with milk or beaten egg. Spread some sugar sprinkles.

Preheat oven at 200 degrees. Place in oven and bake for 10-13 minutes. Let cool and decorate with ribbons. (Pics by Atiz)



ZITA'S APPLE ROLL-UPS

Story by Joy Manalac
Credit: Zita Manalac

Oh the many delights of pastries! There's always one to accompany our cup of java or tea. Like our fave drink, they're a perker-upper for a boost of energy to the day. Whether you like them sweet, fruit-filled, or savory, they're the smarter choice- smaller than a cake with varied textures to enjoy, from flaky, crumbly, to soft and tender. They look so delectable, teasing the eyes and taste buds.

Zita makes them easy to bake at home with her Apple Roll-ups. Apples, with their natural sweetness and crunch, make dessert or snack light, refreshing, yet no less satisfying. There's alchemy as apples blend perfectly with cinnamon, vanilla, and assorted nuts ! And so irresistible served a la mode!

1 roll of pastry dough (store bought)
2 medium apples, peeled, quartered, then thinly sliced
2 cups water
2 tablespoons sugar
juice of half a lemon

Brush muffin pan with butter. Set aside.

Peel apples, cut into 4, then slice thinly. Place in a bowl with water, sugar, and lemon. Heat in microwave for 3 minutes at 900 watts. Remove from microwave and let cool.

Cut the pastry into 6 horizontal strips. On each strip distribute the sliced apples halfway so they resemble petals when rolled. Fold the other half of the pastry over the apples and roll the other end. Place the roll in the muffin pan. Do the same with the other 5 strips of pastry till they are filled with apple slices, covered and rolled up to the end of the dough.

Filling :
50 grams sweet cream
1 egg
1 tablespoon corn flour
1 tablespoon sugar
1 teaspoon vanilla
half teaspoon cinnamon
half teaspoon lemon zest or lemon juice
chopped nuts (assorted)

Mix all filling ingredients in a bowl. Pour into muffin pan. Top with chopped nuts for crunch.
Preheat oven at 200°. Bake for 10 minutes. Let cool. Serve with vanilla ice cream.



BLOSSOMING SPRING

Story by Joy Manalac
Credit: Zita Manalac

What cheer these flowers bring! More so in the final stretch of winter, offering dazzling views during my sis Zita's hike in Bad Sackingen, the Southernmost part of the Black Forest. Flora can brighten up even a small space. Color makes all the difference. This is what's most eye catching about flowers for humans and pollinators alike. A potscape of blue and yellow blooms- hyacinths, violas, pansies, daffodils, ranunculus, and primroses make a striking contrast to winter's gray. Beyond the cheery scene, it's green space and therapy for the eyes and spirit. Spring beckons with these strong flowers that emerge from frost and snow to face the chill. It’s spring's promise, sparking hope in fresh beginnings. (Pics by Atiz Manalac)



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Be inspired!

We aim to spark creativity through tried and tested ideas from friends who share what they do best.
Be inspired with family recipes, arts, crafts, and gardening projects for fun and profit.
Because working from home need not be a chore.
Be dynamic and productive as we engage, reinvent, and stretch ourselves.
We'd love for you to share your ideas too.

About the Author

Joy Manalac is a writer with an extensive background in Marketing Services and Communications. She studied Communication Arts at St. Paul College Manila.

She wrote the corporate stories in “Simply Delicious,” the 50th anniversary cookbook of Liberty Commodities Corp. In 2016, this bagged 1st prize in the “Gintong Aklat Awards ” and 3rd prize in “The International Gourmand Awards," likened to the "Oscars" for the food industry.

She likes to write short and crisp lines, taking to heart her late Dad’s advice to write simply. What she loves most about writing is the cadence. As a tip, she suggests for writers to find their rhythm. There is melody in the play of words and phrases – the pace, lilt, and sway that lend music and grace.

Joy loves to tinker in her garden that needs a lot of tending. She enjoys the company of school chums who are keen about plants, coffee, and cakes. She takes inspiration from two spirited sisters, Monica and Zita . She can cook with a cookbook on hand and can craft with just enough nudge from Zita.