i'm not a chef, but I love to cook. i'm not a photographer, but i love to take photos. i'm not a musician, but i love music. i'm not a singer, but i love to sing. i'm not a writer, but i love to share my thoughts.
One of the fruits in season is jackfruit, commonly known in the as Langka (or nangka to some). The sweet aroma of ripe langka really makes my mouth watery. I love it fresh or even half frozen. And also Ginataang Halo-Halo will be more tasteful with this... hmmm that gave me an idea on what to cook one of this days... *wink*
Fresh from the Langka tree at our backyard. To bad I wasn't able to take pictures when it's not yet sliced to show how big the fruit was.
Langka or Nangka, which ever you prefer, has the distinct sweetness, very flavorful. Delicious!
1 big bowl of kangkong, separate leaves and stems cut into 2" length. 1/4 kl pork belly (liempo), cut into strips 4 cloves garlic, minced 1 medium size red onion, sliced 1/4 cup Vinegar 1/4 cup Soy Sauce cooking oil Ground black pepper 1 cup pork broth or pork bullion cube dissolved in water
here's how:
On a large pan, heat the cooking oil then saute garlic & onion. Add the pork strips, stir fry for a few minutes until the pork browned. Season with soy sauce, vinegar and ground black pepper. Mix well to incorporate the flavors. Pour in the pork broth. Bring to boil. Simmer until the pork is cooked. Add the kangkong. Lower down the heat, cover and simmer until the kangkong is done. Serve hot with steamed rice and fried liempo.
I love watching ASAP '08, a local Sunday variety show beacuse I've got to hear old and new songs, sang by some local artist. Like the performance of the gorgeous Anne Curtis with her co-stars on the new TV series singing this 90's song. I told myself... hmm.. nice song... i've heard this before... don't know it's title so i do the search for it... "I will love you for the earth in my feet" a line from the said song... The Earth, The Sun, The Rain, so that was the title sang by all male group named Color Me Badd... a very sweet song...
Artist : Color Me Badd
Album: Assorted Songs without album
Song : The Earth, The Sun, The Rain
when i was lost i could not see all the beauty and wonder wrapping around me i was alone dreaming of you oh i could not imagine this dream coming true so much joy now in all that i touch you make me feel everything so much
*** -=-Chorus-=- i will love you for the earth at my feet i will love you for the sun in the sky i will love you for the falling rain ohh ohh ohhh i will love you for the heart that could break i will love you fore the dreams that we share i will love you for the falling rain ohh ohh ohhh
facing the wind tears from my eyes baby where have you been when i was always waiting for you to pull back the dawn to take me by the hand and lead me through this whole world was a stranger to me now you have opened my heart to everything***
i heard a whisper in a dream u walked softly into my life i felt love and sweet emotion and as i gaze into your eyes i see the beauty thag God has created and i love you girl now and forever
Saturday is market day here in Ibaan. And what I love about Saturday is that I've got the chance to indulge on different kakanin available at our local market.
What I had this morning was Suman sa Lihiya.
Suman sa Lihiya is a variety of suman made from malagkit rice (glutinous rice) soaked in lihiya (lye), drained and wrapped in banana leaves then boiled for about 2 hours. This is served with special latik (cooked grated coconut meat) and sugar syrup. Best enjoyed with a cup of coffee!
There are many varieties & ways of cooking adobo. Everytime I cook adobo, regardless if its chicken, pork or a combination of both, I always put achuete. Aside from the nice color it brings, there's a distinct taste of slightly sweet & peppery.
Adobong Binakbakan is the families favorite.
what we need...
1 kl pork binakbakan (spareribs) 1 large red onion, sliced 4 cloves garlic, minced 2 tsp dried achuete (annatto) seeds 2 tbsp vinegar soysauce ground black pepper cooking oil water
let's cook!
ooppss... before we start cooking, infused achuete seeds on a small bowl with 3/4 cup of water and a pinch of salt until the desired color is obtained. Remove the achuete seeds. Set aside.
okay, let's proceed...
On a casserole, saute onion & garlic. Add the pork, stir until the color of the pork turns into light brown. Add vinegar, soy sauce, pepper & the liquid from the achuete seeds. Mix thoroughly. (amount of seasonings depends on your taste). Simmer for about 5 minutes. Add about 3 cups of water, stir. Bring to boil, then simmer until the pork is cooked. Serve with steamed rice.
Being a newbie on the blogsphere (barely 2 months), I was really surprised to be given this award...
Thanks a lot to Maggie of Taste of Both Worlds. I've been checking her blog from time to time to read on her post... Well I guess that was one thing we have in common, the love for food! S^_^S
With this... I am happily passing this award to anya & deb.
I also want to thank Agent Orange for dragging me to this blogging thing! *hugs*
2 kls fresh miki noodles 1 large head cabbage, sliced 1 large carrots, cut into 1-inch thin strips 1/2 kl baguio beans, cut diagonally into 1-inch length 1 large red onion, sliced 6 cloves garlic, minced 1/4 kl ground pork ground black pepper soy sauce pork/chicken broth
here's how:
In a big pan, saute garlic & onion. Add the ground pork, stir until browned. Add the vegetables, season with soy sauce and pepper. Mix well until the vegetables are half cooked. Remove the mixture from the pan, set aside.
On the same pan, pour in chicken/pork broth. Bring to boil. Add the miki noodles. Lower down the heat and simmer for 10 minutes. Add 3/4 of the vegetable mixture.Mix well. Put on a serving dish, top with the rest of the vegetable mixture. Serve with sliced calamansi. ***Calamansi is sqeezed on to the pansit before eating.
Tip of the day!
If chicken/pork broth is not availabe, you can use a mixture of water and a boullion cube.
You can also top it with fried squid balls (cut into four).
One of the local products I am truly proud of is Tamales Ibaan. Like tamales from other places it is basically made out of powdered rice, ground peanuts and chicken flakes, wrapped in banana leaves. But there's this distinct taste of Tamales Ibaan that people love.
hmmm.... I just had my dinner but I'm craving for Tamales... S^_^S I guess I have to buy some tomorrow... yummy! *wink*
Had my lunch yesterday at Binalot (at Robinson's Place-Lipa), a fastfood offering traditional filipino meals wrapped in banana leaves. "Binalot" which means wrapped, is an old fashioned way of packing foods long before the plastic containers were introduced.
Eating at Binalot brings back memories when I was in grade school. I would ask my mom to prepare my lunch this way. Then my classmates and I will eat just with our hands without using spoon and fork. That was fun! S^_^S
Pork Binagoongan Meal
check out www.binalot.com for more of their mouth watering meals
One of the most popular street food in the Philippines.
Isaw (barbecued chicken interstines) is considered to be one of the exotic foods available here. But for us Filipinos, this is a common thing. In every barbecue stand, you can always ask for isaw.
My officemates during the 1st Barkada Nights sponsored by the company I am working with. That was held at Al Fresco Bar (near SM City Batangas), they offer Isaw as "pulutan".
This might looked like an arroz a la cubana recipe, its just that I used ground pork here and I don't have sunny side up egg and fried bananas on side.
the ingredients:
1/2 kl ground pork 2 medium sized potatoes, diced 1 large carrot, diced
1 cup green peas 4 pcs medium tomatoes, sliced 1 medium red bell pepper, sliced 1 medium red onion 4 cloves garlic, finely chopped cooking oil 2 cups rice wash / water salt & pepper achuete (annatto / achiote) powder (optional)
here's how:
On a casserole, brown the garlic then add the onion and tomatoes. Add in the ground pork, mix until the pork browned. Season with salt, pepper and a dash of achuete powder. Pour the rice wash/water. Simmer for about 15 minutes. Add in the potatoes, carrots, red bell pepper and green peas. Mix well. Simmer for another 10 minutes or until the vegetables are cooked.
Tip of the day!
if you have left over of this dish, you can make a torta ( like a burger patties) out of it. Just add scrambled egg then pan-fry it.
Dropping EntreCards and checking out different blog sites as well, leads me to Aidan... Aidan was the name given by Lex of Bittersweet Collide, to his blog. What caught my attention was the title of one of his post which is "The Love Convict on Forbidden Love". By the end of the post, there's this song which I fell inlove with right away. It was the first time i heard of that song... and I thank Lex for sharing it... and I want to share it also with you guys...
Lindsey Harper - All Over Me Lyrics
In the space between what’s wrong and right, You will find me waiting for you. All your fortresses go down in the night. To the dawn I’ll see you through.
‘Cause I know, that you know, You’re all over me now. And it’s clear, it will show, Your curtains will close.
But if your heart is cold, my sheets are warm. I will shelter you through the storm. I will shelter you all through the storm.
The answers aren’t so easy to find, The questions will have to do. ‘Cause I’ve lost myself deep in your life, My only fix is you.
‘Cause I know, that you know, You’re all over me now. And it’s clear, it will show, Your curtains will close.
But if your heart is cold, my sheets are warm. I will shelter you through the storm. I will shelter you all through the storm.
Saying what I am, what we are, It’s a start towards the truth. Taking my breath with each day, All I can stand in my heart it’s you.
In the space between what’s wrong and right, You will find me waiting for you…
1 kl sinaing na tulingan 2 large red onions, finely chopped 6 cloves garlic 2 cups coconut milk ground black pepper onion springs (optional)
here's how:
On a large pot, pour in the coconut milk. Bring to boil. Add the onion, garlic and a dash of ground black pepper, stir for about 2 minutes. Place the fish on the casserole carefully so it wont break apart. Add also about 2 tablespoon of fish sauce from the sinaing na tulingan. Simmer for about 3 minutes. Top with chopped spring onions. Serve.
Tip of the day!
If you don't have time to do the Sinaing na Tulingan, fry the fish first. Then follow the rest of the instruction. I prefer using the Sinaing na Tulingan because it is tastier.
You can also add a teaspoon vinegar to add twist on its taste.
1 kilo beef (for stewing), cut into chunks 4 medium sized potatoes, cut into quarters 4 heads pechay (chinese cabbage), cut about 1 inch from the head 4 cloves garlic, pounded 1 large onion, sliced salt and pepper water
here's how:
On a large pot, place the beef, garlic and onion. Add water, about 2 inches above the beef. Bring to boil. Add salt and pepper. Cover and simmer until the beef is tender. Remove the scum as it arises. Add water if necessary. Put in the potatoes, simmer for another 15 minutes or until the potatoes are cooked. Adjust the taste by adding salt if needed. Add the pechay, lower down the heat and simmer for another 2 minutes. Serve hot with fish sauce and calamansi.
Tip of the day!
Well this time will be tips...
1. You can use pressure cooker to save time of waiting for the beef to be tender.
2. You can add other vegetables such as carrots, corn on the cob and sayote.
Remove gills and all internal organs of the fish. Wash thoroughly under running water, until water runs clear. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Rub fish with salt in and out.
Lay the banana leaves at the bottom of a clay pot (palayok), then arrange the dried calamias. Put the fish side by side. Pour in water until it reaches the last layer of the fish. Bring to boil then simmer until the fish is cooked. You can continue simmering until you achieved the desired amount of fish sauce (patis).
For me, this is best served with fried rice and a cup of kapeng barako.
Tip of the Day!
The longer you simmer the fish, the tastier and softer it gets!
I have always liked pansit malabon, but this is the first time for me to eat at Pansit Malabon Express.
Nestie & I accidentally pass by the store and we decided to have our lunch there. We're not disappointed because the food was great!
Aside from their main dish which is the Pancit Malabon Special, they also have different value meals to choose from. Like what Nestie ordered, Rellenong Bangus Meal, consist of rellenong bangus, kangkong with bagoong, pansit malabon and a cup of rice. Instead of rellenong bangus you may opt for pork chop, fried chicken, lumpiang shanghai and Lechon Malabon.
Pansit Malabon Express at Rizal Ave., Batangas City
I haven't tried cooking this dish, but I am planning to try.
This is one dish that I really love to cook & to eat as well...
Kinamatisang Baboy or Pork Sauteed in Tomatoes.
In every recipe, you can change the measurements of the ingredients based on your taste, especially when it comes to seasonings. On this recipe, you can add more tomatoes if you want it to be more sour.
the ingredients
1/2 kilo pork shoulder (kasim) cut into 1/2 inch cubes 1/4 kilo tomatoes, sliced 2 potatoes, peeled & diced 1 medium head cabbage, chopped 1 large red onion, chopped 4 cloves garlic, minced 3 cups rice wash or water cooking oil
salt & pepper
here's how...
On a casserole, saute garlic, onion and tomatoes.
Add the pork, stir fry until the juices from the tomatoes & the pork emerge.
Season with salt & pepper. Mix well and simmer for about 3-4 minutes for the flavors to sink into the pork.
Add the rice wash or water, bring to boil, cover and simmer for 20 minutes or until the pork is cooked.
Put potatoes, when the potatoes are almost cooked, add the cabbage, mix and simmer for a minute or two.
Serve.
Tip of the day!
If fresh tomatoes are not available, tomato sauce or canned tomatoes will do.
