1 tsp. tumeric
Tuesday, June 29, 2010
1 tsp. tumeric
Saturday, June 26, 2010
Hermie's tender, juicy tapa with FAT
Mona, bad girl, even taught me how to cook it. She said, I should separate the fat from the meat... then brown it in the remaining cooking oil. I'm going to be doubly bad... cook the garlic fried rice in the oil of the fried tapa!
I can cook a lot things but I don't know how to fry an egg. Some say the heat should be high all the time but others said I should use low heat. So the TAPSILOG I cooked was a little disastrous.
Lia's Nuclear TAPSILOG
Some people said the tapa from San Andres market is good. A bit expensive but worth it. I hope to try it soon.
I liked the Beef Tapa from Mrs. Garcia's in Metro Supermarket in Market! Market! It tasted like the dried tapa Cow's label. I will buy again next time.
My tapa obsession is not over yet... there are still several kinds I haven't tried.
Tuesday, June 22, 2010
My other friends brought veggie meat barbeque which tasted like real pork barbeque! Also, pancit palabok with substitute meat, spinach dip with artichoke .... YUM!!!! ...... bottle of red wine and I brought cream puffs.
Our dinner prepared by Chef Rainbow Frankenburger Hackett:
Paella with prawns, crabs, squid, sliced eggs, red and brown rice
Truffle Cream Pasta
My favorite dessert of the night - Coffee Ganache with strawberry confit
Even the cake was vegetarian! Carrot cake (super moist) with cream cheese frosting
Thank you Sarita for letting me grab the pictures from FB! Hahahaha even my camera suffered from over eating. It is sick and it has a "bandage" (scotch tape). I already ordered the part but will arrive 3 weeks from now.
Wednesday, June 16, 2010
A few pieces of shrimp tempura and fried wanton( I'm still not done with my lumpiang shanghai obssession.)
Shrimp cocktail, curracha, dimsum and soup.
Fiber - hahaha probably just half a lettuce leaf with ceasar salad dressing and fixings.
Roti and Papadum with dips. I liked the Black dahl Makhani with the Indian bread, I even went for seconds.
Fresh fruits - I almost screamed after tasting the yellow mango! It was so tart!!!!!!!! But when you look at it, one would think the mango was sweet and delicious. This is where the term, looks can be deceiving, should be applied.
My favorite desserts - nuts, cheese, grapes and dried figs. I'm not allowed pastries, I cheated and tasted the sans rival, pavlova and canonigo without the custard sauce.
It was nice to meet my old best friend after several weeks. Such a pity though ... I can't have too much of my BFF!!!
Tuesday, June 15, 2010
Sunday, June 13, 2010
Saturday, June 12, 2010
One of my recent food cravings is Philly Cheesesteak. I've tried the one in Army Navy but as I've said in my older posts, it was too bland for me. I've also tried the one in Rockwell, the cheeseteak of Elbert Cuenca, but I want mine more seasoned. So I did my research... looked at the websites and recipes and came out with my own version.
French Bread from Bread Talk - 6 inch long portion. I love their baguette there! It is so lightweight and I love the taste! I don't like the heavy kind of bread... or "doughy". I can eat a whole Bread Talk baguette.... hahaha... I'm just saying I CAN but I won't.
1-2 T. cooking oil
150 grams of thinly sliced beef sirloin, shredded and seasoned with salt and pepper.
1 Spanish onion (golden skinned), chopped.
1 slice gruyere cheese. Most recipes use Provolone but I couldn't find in Rustan's Rockwell.
1/2 bottle of small Cheez Whiz
Using a flat frying pan or griddle, heat the oil. When smoking hot, add the onions and caramelize... remove and set aside. In the same pan, brown the meat... then add the slice of cheese and cook until melted.
Split open the baguette and put the meat/cheese inside. Top with caramelized onions and spread the cheez whiz over the meat and onion.
Another craving I have is Lumpiang Shanghai. Eversince I tried the one from Wa Nam in Bataan, I've been trying the lumpia here in Manila. I've been to San Jacinto... it was ok but they added veggies inside. Then, I also tried from Savory.. it was a disaster. Not what I was looking for. I've decided to research again where can I eat the old fashioned kind of Chinese lumpia ... but I couldn't find one that I think would have that all meat pinkish filling.
I read several recipes and experimented today. I only made a small batch because I wasn't sure how it would taste. I guess it turned out pretty well. My family had lunch in my house and I saw them getting second servings. I probably just need to buy freshly ground pork so the color will be pinkish.
1/4 K. ground pork
150 g. shrimps, chopped
1 C. singkamas, minced
1 head garlic,chopped
1 white onion, chopped finely
1/2 t. fine salt
1 t. MSG
1 t. fish sauce
1/8 t. pepper
cooking oil for frying
Mix all the ingedrients well in a bowl except the cooking oil and wrapper. Put 1-2 T of meat at the edge of the wrapper and roll all the way and seal the edge with water or egg white.
Fry in hot oil. Drain in a colander standing up. Do not use paper towels or else the lumpia will absorb the oil. Serve with Thai Spring rolls sauce or sweet and sour sauce.
Sweet and sour sauce
3/4 C. water
2 T. Rice vinegar
3 T. Tomato Ketchup
2 T. Jufran banana ketchup
2/3 C. white sugar
1 1/2 T. cornstarch diluted in 2 T. water
Mix all the ingredients except the cornstarch mixture in a sauce pan before switching on the flame. When it boils, add the cornstarch mixture. Stir and turn off heat.
Monday, June 7, 2010
The second time I've tasted good homemade bagoong was in Jing's house in Tagaytay. That was where I learned to add chunks of crispy pork and browned garlic as toppings.
Then recently, an attorney I've met at a party, taught me his secret of making bagoong. He even "exports" it to his relatives in Europe. He adds tomatoes to his version but I asked it, Won't it spoil easily if you add fresh tomatoes? He said, in cooking anything with tomatoes, you have to make sure you saute it really well, until almost brown and wilted.
So... I have incorporated everybody's advice and the result was.... really ......... WOW !!!!! to the nth degree! I couldn't stop eating! If I could let everybody taste it, I will. hahahaha I take that back! I will be greedy this time.
I think the most important ingredient is the alamang. I bought mine from the market of Balanga, Bataan last weekend. I just texted Mayette that I want to go back just to buy alamang!!!! It wasn't salty at all and I didn't even have to rinse it.
As I was cooking my bagoong guisado.... I accidentally learned how to make homemade chicharon bits!!!!
I have a strip of boiled (in salted water) pork skin with a little fat on it... about 8 x 3 ... stored in the freezer for a couple of months. I let it thaw and cut into small cubes... as small as a finger nail.... then put it in a heavy wok with cover. I used super low heat to render the fat from the pork. After a while, when I heard popping sounds already, I switched off the flame... let it rest then opened the cover, stirred and separated the pork pieces. Then I put back the cover and cooked over low flame for a few more minutes. I never, never open the lid when I'm rendering fat from the pork. DANGEROUS!!!
Then after several more minutes of waiting for the popping sounds to end ... I opened the cover. I saw the bits of pieces of pork was already crunchy BUT.... it looked hard/crunchy to me. I said to myself....
"I wonder what will happen if I add about 2 T. of water????" I know when cooking Lechon Kawali you have to sprinkle water while frying to make it crunchy. So... I added slowly 2 T. of water... the pan sizzled a little but at least the oil did not splatter. I covered it again and this time cooked over medium heat. Just for a few minutes until I heard the popping sounds.
Remember to always let it cool before opening the lid. Very Important!
I was so surprised to see that the chunks of pork fat expanded! Like a real chicharon! Ohhhh and when you bite into it, it melts in your mouth! I kid you not!!!!! I set it aside to be used as topping for my bagoong guisado.
Bagoong Guisado Recipe
1/4 K. alamang
2 heads garlic, crushed
1 onion, sliced
1 ripe tomato, sliced
2 red sili, whole
1/2 C. Datu Puti vinegar
4 T. brown sugar
Brown the garlic in the fat rendered from the pork. Set aside for topping. Saute the onion and tomato until brown and wilted. Add the alamang... cook for several minutes then add the vinegar, brown sugar and sili. Do not stir yet.... wait for 3 to 5 minutes. When the bagoong is almost dry but still with a little liquid, turn off flame, transfer to a serving dish, then top with chunks of homemade chicharon bits and browned garlic.
Saturday, June 5, 2010
Last night I was craving for Lumpiang Shanghai. I even made for dinner, I bought ground pork in Rustan's Rockwell but when I cooked it, the meat inside was beige... I wanted the meat to be on the pinkish side, just like what I ate at Wanam in Bataan.
Tita Portia has been asking me to take her to Panciteria San Jacinto in C5 Libis. Senior citizens like the old fashioned style of Chinese cooking... once in a while they want to go down memory lane. So ... this morning when I woke up I told her we will be having lunch at San Jacinto! hehehehe I didn't tell her I have a lumpiang shanghai obsession.
She told me to order anything I like and she said she will also order a lot because she will bring it home, store and eat for her dinner for the next few days. She is up to her neck of Makati food that she wanted something different for a change.
Good thing the restaurant has a serving size called "poquito", good for 1-2 persons.
We really do have a bad habit at looking at other people's table and what they ordered. Tita said... Look, Lia! They must have a celebration or something! They ordered a lot of food. Then I answered : Auntie!!! Don't you call this a celebration also?!?!?!? The waiters had a hard time trying to fit all the dishes on our table!
This is quite a long narration of what we ate .... so here it goes.......
I ordered the hototay, it was a bit "soupy" but that's what I like. Lots of meat and veggies.
Fried Rice with asado and Chinese sausage.
Crab foo yung.
Beef with Ampalaya
San Jacinto Noodles
Pinsec frito with Shrimps
My craving! Lumpiang Shanghai!!!! The ground pork was pink!
Tita Portia ordered a small serving of pata jamon.
She liked the Lechon Macau very much that she ordered for dine in and another order for take out.