6 Tips for Keeping a Clean Kitchen

Nobody likes cleaning. Let’s just get that out of the way. However, depending on the room, this dislike can vary, with the kitchen being the most disliked room in the house to clean. And with good reason: it gets very messy very quickly! But it doesn’t always have to be or stay that way.

Photo by iyinoluwa John Onaeko on Unsplash

Clean as you use

When you are cooking, and you finish with a ladle, give it a quick clean and store it away as you cook. The same goes for pots and cutlery. It all works to reduce the mess of your kitchen after cooking. You can use flat poly bags to store your clean utensils before placing them in the cabinet.

Clean up spills immediately

Keep a broom and a dustbin in the kitchen and be sure to clean up any spills straight away. If you don’t have the time to sweep every day, consider a robot vacuum to lend you a hand.

Set up bowls

If you are anticipating having to keep ingredients off the heat and separate before combining them, keep a set of bowls on your countertop and use these as you prepare. Once you’re finished with them, of course, wash them out and store them away.

Speaking of bowls, the same tip goes for any cutlery or utensils that you will reuse

Set up a large bowl or even a cooking pot and fill it with warm water. In between stirring and mixing, keep your utensils in here. This is good for preventing splatters as utensils drop and move.

Keep your trash empty

Apart from smelling, a constantly full kitchen trash can is the quickest way to accumulate mess. Swap yours for a small counter top container (an old plastic container can do), and use this instead. The small size and visibility will make you more likely to keep it empty. I use poly bags on role as thrash lining for easy replacement.

Make more space

If you have appliances and utensils cluttering your countertops, then you are off to a bad start. Clear out your pantry and kitchen storage spaces of items you realistically will never eat or use, and utilize the space for storing your small appliances. Keep the items you always use in custom poly bags for easy identification.

Keeping a clean kitchen isn’t as impossible as you might think, it just takes a little time, effort, and know-how.

Meanwhile, if you are looking for plastic packaging for your kitchen needs, check out International Plastics brand because they carry ISO 9001 certified products, which means they meet all USDA and FDA requirements for food contact. They manufacture, import, and wholesale supplier of protective, flexible packaging.

Simple Birthday Celebration for the Man of the House

Hubby just celebrated his birthday a few days ago. We had spaghetti, pizza, calamari, and mojos for lunch and dinner courtesy of our daughter. Thanks, N.

Everyone is busy so we were not able to take pictures of the food except this Ube Bloom Cake from Red Ribbon Bakeshop. We prefer this cake variant from the other ones that we tried before because the icing is not too thick and the sweetness is just right for us.

Happy birthday, oppa! Saranghae!

Happy birthday, we love you so much. We pray for your good health and long life. May all your wishes come true. 🙂

Crispy Dulong Okoy (Dulong fritters)

My family loves fried food: fried chicken, tapa, pork chops – you name it. When my kids were young I would incorporate veggies in their meal by preparing okoy (fritters) or lumpia. So growing up, they love to eat lumpia, veggie balls, and okoy anytime of the day.

Recently, I cook dulong okoy following the simple recipe and ingredients of Panlasang Pinoy chef, Vanjo Merano. I didn’t follow the exact measurement of each ingredient because I cook more than sample recipe shown in his video.

Ingredients:

Dulong, mongo sprout (togue), scallions (young green onion leaves), flour, corn starch, baking powder, egg, water, garlic, onion, vinegar (for sauteing dulong) salt, pepper, cooking oil.

Procedure:

Instead of directly incorporating dulong in the batter, you may cook if for a bit by sauteing garlic and onion. Add in dulong. Sprinkle salt and pepper to taste. Add a small amount of vinegar. Cook for a few minutes. Let it cool.

In a bowl, combine the dry ingredients — flour, corn starch, baking powder. Mix thoroughly. Season with salt and pepper. Add in egg and water. Mix well. Add in cooked dulong and mongo sprout in the batter. Put chopped scallions. Mix some more.

Heat moderate amount of cooking oil in the pan. Put a ladleful of okoy mixture. Fry each side until golden brown. Drain the excess oil on paper towel and you’re done.  Best served with steamy cooked rice.

For dipping sauce:

You’ll need vinegar, soy sauce, onion, red chilli, pepper, sugar.

I hope you enjoy this recipe as much as I do. Thanks!