Lia's Food Journey: July 2015

Tuesday, July 28, 2015

Dodai's Bulletproof Coffee

It was my first time to try Bulletproof coffee at Dodai's place last week.

I only had a few sips because I cannot take regular coffee, only decaffeinated but it was enough.

My interest was piqued.

She used freshly ground coffee beans from Germany, Emborg butter,

pure virgin coconut oil,

beef gelatine

And coco sugar.

An immersion stick blender was used.

Ohhh it was so creamy!!! Like a latte sans milk!

I read about the high octane bulletproof coffee which uses XCT oil and not the generic MCT ( medium chain triglycerides) coconut oil. They also use butter from grass fed cows and coffee with low toxicity.

It is supposed to help with weight loss because it can replace a meal.

I like Dodai's version for the pure enjoyment of the beverage and not for weight loss that is why I only got the regular coconut oil.

Bulletproof Decaf Coffee

1 C. Decaf Coffee

1 T. Unsalted butter

1 T. Pure virgin coconut oil, cold-pressed

1-3 t. Gelatine

1-2 t. Coco sugar

Put all the ingredients into a tall mug. Blend with the immersion stick.

I went shopping and bought my ingredients.

Decaf coffee, coco sugar, pure coconut oil.

Dodai said the ingredients should read : pure virgin coconut oil

And the process used should be cold-press.

Ferna Gelatine

Unsalted butter.

The first time I made my own coffee this morning with the immersion stick blender , it splattered all over the place!

Dodai said I should totally immerse the stick blender into the cup to prevent that.

I just used a tall mixing bowl instead tonight.

My own Bulletproof coffee!!!!

To show the creaminess of the coffee, I used a glass.

Hahahahaha It makes me want to sing, Titanium!

I'm bulletproof

Nothing to lose

Fire away

I am Titanium!!!!

Posted with Blogsy

Monday, July 27, 2015

Baked Pork Ribs Recipe

I burned my dinner tonight because I was busy chatting with Pinky via Viber.

But never mind mind the sad state of my food. I have the shortest and easiest ribs recipe!

I was able to eat the ribs because only the "bone" side got charred and not the meaty side.

Baked Pork Ribs

1.5 lbs. pork ribs

1/4 C. Datu Puti soy sauce

1/4 C. White sugar

6 cloves garlic, crushed

1/2 t. Freshly cracked black pepper

2 C. Water

Put all the ingredients in a pot.

Boil for 2 hours over low heat.

Transfer into a heat proof casserole pan and bake for 15-20 mins at 400-450 F.

See?????

3 steps only!!!

Just don't chat and bake!!!!

Posted with Blogsy

Saturday, July 25, 2015

Lumpiang Shanghai Obsession

I have a Lumpiang Shanghai Obsession.

It started last June 24 when we had Palabok night at Shey's house.

The food of her daughter was Lumpiang Shanghai.

When Priscilla was done eating and there were a few leftovers, I asked Shey if I could eat it!

Why did I love it so much?!? Because it was as thin as a pencil!

I do not have a problem making the filling. I have a foolproof recipe.

My problem is that my Lumpiang Shanghai are as fat and chunky as I am!

I bought ingredients for the Lumpiang Shanghai today in Rustan's.

"Madam" (that's what my friends call me) Lia was not a happy camper this morning because it was taking them forever to bring out the ground pork from their kitchen!

Instead of waiting forever and ever, I just asked one of the butchers to give me 1/2 K. Kasim (pork shoulder) and I told him to grind it.

Lumpiang Shanghai Filling

1/2 K. Ground pork Kasim

1 C. Singkamas, chopped

1 C. White onion, chopped

1/4 C. Garlic, chopped

200 g. shrimps, peeled and chopped

1 egg, beaten

1 t. Fine salt

2 t. MSG (optional)

2 t. Thai fish sauce

1/4 t. Freshly ground black pepper

1/3 C. Kinchay, chopped

Mix all ingredients in a bowl.

Eileen and Dodai dropped by the house today.

Dodai asked me to buy marrow for her the other day.

I happen to tell Eileen that I do not know how to wrap the Lumpiang Shanghai.

She immediately volunteered to show me how it was done.

Cut the wrapper into 2.

Put 1 t. (Yes, I measured it.) on the bottom end of the wrapper.

Roll and fold the sides.

Seal with egg whites.

Eileen noticed that after wrapping several Lumpia that I was just watching her!

Hahahahaha!

She instantly put me to work.

The beautifully wrapped were hers (horizontal), mine (vertical) were the ugly looking ones.

But never mind the look of my Lumpia!

The taste was very delicious!!!

I loved it!

Yum!!!

We loved it!!!

Thank you Eileen for teaching me how to wrap "sexy" Lumpia!

Thank you Dodai for being our photographer!!!

Posted with Blogsy

Thursday, July 23, 2015

Pancit Palabok

I have always been daunted by the thought of cooking Pancit Palabok.

The first time I tried it with the Junkies, it was alright because it was a group effort. It was a little time consuming though.

But today, I was able to experiment and it was so easy!!!!

Absolutely "almost" no sweat at all!

Hahahahaha well.... Of course you need a yaya but if you don't have one, it is still ok.

Pancit Palabok

Sauce:

heads of 1/2 K. Shrimps

3 C. Water

1 head garlic, crushed

1/2 C. Rice flour (NOT glutinous rice flour) dispersed in 1/4 C. Water

1 T. Achuete powder

1/4 C. Cooking oil

1/2 t. Salt

1/4 t. MSG

1/4 t. Pepper

2-3 T. Fish Sauce

Put the shrimp heads in the blender. Pulse for a few seconds then add water. Pulse again for 30 seconds for a few more times. Let it rest for 15 minutes and then strain.

Brown the garlic in oil then set aside for the Palabok topping.

Using the oil in which the garlic was browned, add the achuete powder.

Pour the strained shrimp stock.

Let it boil and season with salt, pepper, msg and fish sauce.

Thicken the sauce with the rice flour slurry.

Set aside.

Palabok Toppings:

Sliced boiled eggs

Chopped green onions

Boiled shrimps

Boiled pork, chopped

Toasted garlic

Crushed chicharon

Tinapa, flaked then toasted in an ungreased frying pan.

Noodles:

Boil water in a big stockpot.

Add 400-500 g. Bihon Q noodles.

Cook until the noodles are not firm anymore but not over cooked.

Drain and rinse under running water. Then drain again.

In a big bowl, mix the noodles and sauce together.

Transfer onto a serving platter.

Garnish with the Palabok toppings.

Serve with calamansi.

Posted with Blogsy

Wednesday, July 22, 2015

Porky Night

We had a Porky Night yesterday with my neighbors.

Why Porky?

The food theme was.... PORK!

The Junkies plus Babita, Mia and Pia!

Mona and I cooked the Lechon Kawali.

Pia brought shrimps!

Sisig from Babita.

Ensalada from Tricia.

Mia brought assorted goodies from her coffee shop plus a big bag of cornicks!

I loved the Pastillas con Yema. She said I have to try the Ube filled Pastillas.

Cat was in charge of our drinks and dessert!

We also fried the Pinakupsan.

The stories were so entertaining! I could not stop laughing especially the funny narratives by Pia!

I've never laughed so hard in my life. My sides were hurting!

Thank you ladies for an enjoyable Porky Night!

Posted with Blogsy

Saturday, July 18, 2015

I Just Can't Get Enough

I just can't get enough of my friends!

I was just with some of them a few days ago.... But here I am again... With them and some more.

Wriggly woke me up at 7:30 because he wanted to go out.

When I looked at my phone, I got a message from Dra. Cristina that there was an impromptu get together and if I could get in touch with the "Boracay Babes" to let them know.