Moo Yang Plus Nam Jim Jaew Dipping Sauce

I have a Grilled Thai Pork BBQ obsession at the moment.  I wanted to make Moo Ping, grilled pork skewers but I do not have the inclination to put them on bamboo sticks so the next best thing is to make....

Moo Yang.... Thai Grilled Pork

1/2 K. Pork cutlet

1 T. palm sugar

1/2 t. rock salt

1 T. Pantai Oyster Sauce

1 T. Tiparos Fish Sauce

1 T. Light soy sauce

4 cloves garlic, chopped

3 wansuy roots, chopped

1/2 t. white pepper

Put the wansuy roots, garlic and white peppercorn in a mortar and pound it until it resembles paste.

In a bowl, combine the palm sugar, oyster sauce, fish sauce and light soy sauce.

Add the pounded wansuy roots, garlic and white pepper to the sauces.

Then add the meat.  Marinate overnight.

Grill over hot coals, turning frequently.

Let it rest for 5-10 minutes before chopping.

Serve with Nam Jim Jaew Sauce

1/4 C. tamarind paste
1 T. palm sugar
1 T. Tiparos fish sauce
2 T. water

Put all the ingredients for the sauce in a pan and let it boil for a few minutes.

Remove from heat and transfer into a bowl.

Garnish with:

1pc. shallot, chopped
1 t. ground toasted malagkit rice
1/2 - 1 t. chili powder
wansuy or spring onions, chopped

Serve with steamed white rice.

My favorite rice now is Mrs. Lam's Thai Sticky Rice!

I let PD try it and she said she liked it!

I asked Hermie to buy Batok ng Baboy in Guadalupe Market.

I marinated it and will let Jing try the Moo Yang tomorrow.  She will be my guest for lunch.

My Beautiful Barquillos Maker

I have a beautiful barquillos maker.

Bought it on Shanghai St., Yau Ma Tei, Hong Kong.

Last Saturday, Gilly and I tried making egg rolls or what we know as barquillos.  It was quite difficult and time consuming.  We cooked the wafer for about an hour and my family devoured it in less than 5 minutes!

I did not like the recipe we used because it tasted quite "eggy" and buttery.  I really wanted the barquillos I used to buy outside the church when I was little.

After dinner, I texted Cat and asked her if she wanted to make barquillos and she said, YES!

I looked for a simple recipe that does not contain any egg yolk, just egg whites.

"Cat! Are we going to make the whole recipe or half only?"

Half recipe only!

We adjusted it a bit.

Barquillos

1/4 C. butter

1/4 C. white sugar

1/2 t. vanilla

1 egg white

1/2 C. flour, sifted

Beat the butter, sugar and vanila.

Add the egg white and continue beating until fluffy.

Fold in the flour.

Put 1 teaspoon of batter on the wafer maker.

Count 10 seconds and flip the wafer maker.

Gently roll the wafer using the metal tube.

Cool a bit before removing from the tube.

Repeat until you have used up all the batter!

HAHAHAHA! Oh boy was that easy or not?!?!

NOT!

But it tasted so good!  It shatters in your mouth when you eat it.

Am I going to make barquillos again?

Definetely!

As long as I have my beautiful barquillos maker at my side!

Thank you Cat for patiently cooking all the barquillos!

Until next time, OK?

Binagoongan Baboy From Scratch

I have always wondered how to make Binagoongan Baboy with orange "sauce".

Some said that I should use achuete.  Another friend said the alamang must be full of fat.

I was able to buy fresh alamang from Landmark the other day.  I checked out some YouTube videos on how to ferment the alamang.

The alamang was rinsed in salted water twice, drained and rock salt was added.

1:1 ratio.  For every kilo of alamang, add 1 C. rock salt.

Put it in a glass jar and let it ferment at room temperature for 3 days.

Then I asked my neighbor, Tita Malyne, how to use fermented bagoong from scratch.

She said to rinse it once and to saute in lots of oil with garlic, onions and tomatoes.

It turned out ok but it was a bit salty for my taste.  I did a terrible thing and added 1/2 C. sugar!

Then it tasted like champoy.

Tita said to lessen the salt next time.

I was so excited to experiment with the remaing alamang.  I wanted to cook Binagoongan Baboy!

It came out the way I wanted it!

The Binagoongan Baboy of my dreams!

With orange sauce/oil!!!!!

Binagoongan Baboy From Scratch

1/2 K. Kasim, cut into chunks and boiled until tender

1 onion, chopped

6 cloves garlic, chopped

4 ripe tomatoes, quartered

1/2 C. cooking oil

1/2 C. fermented alamang

1/2 t. rock salt, if needed

1/2 t. freshly cracked black pepper

1 1/2 C. pork stock

2 pcs. green chili

Saute the onions first in the oil.  When it is transparent in color add the garlic.  Continue sauteing until fragrant.

Add the tomatoes and cook until soft and wilted.

Then add the alamang.  Saute for a few minutes and then add the boiled meat.

When it boils, lower heat and let it simmer until the sauce has been reduced.

Add the green chili.

Season with salt and pepper if needed.

I better cook a lot of rice tomorrow!  I already know what kind of rice I like.  Mrs. Lam's Sticky Thai Jasmine rice.

Finally!  I got the recipe right!

The Binagoongan Baboy of my dreams.

An Unexpectected Trip To Hong Kong

It was a spur of the moment trip to Hong Kong.  It was not really planned but then... it happened.

A back to back trip... from Boracay to Hong Kong.

Before I left for the beach, I already packed my things for HK because I figured I will not have enough time, the flight to HK was very early.  When I was checking out the temp before packing, it was 18-19 C degrees, Baguio weather.

But when we were about to board the plane in Boracay, I did a quick check and the temperature was 10C!!!

I had to change all the outfits I previously packed.  I loved the weather!  It was just like the temperature in my bedroom!!!

We met up with Tita Jit and Ryan.  First order of the court, LUNCH!!!

Tao Heung

Char Siu

Sweet and Sour Pork

Siomai

Turnip Cake

Chicken Feet with Steamed Spareribs.

I was very happy because my version is as good as the one in HK!

We went around the Kowloon area and did a little shopping.

My favorite place was the supermarket.

We had an early dinner at Spring Deer on Mody Road.  Good thing we arrived just in time for the opening.  There was still a table for us, the rest were already reserved.

Barbecued Peking Duck!

Complete with condiments and freshly made pancakes.

We also ordered Fried Rice.

Tita Jit and Ryan called it a night but Pinky and I went back to Market Place at K11 to buy more things.  Then dessert at Mc Donald's! Cindy said I should try the chocolate fudge sundae and the apple pie.

I always try the fast food in other countries just to compare if it is the same in Manila.

The next day's temperature was 14 degrees!

I really loved it!!!

We went to Yau Ma Tei on Shanghai Street to buy some kitchen stuff!

I was in cooking and baking heaven!!!!

I bought a new toy!  A barquillos/wafer/egg roll maker!

Lots of things to buy but they were so heavy plus it is very expensive in HK.

We then went to Causeway Bay to eat at Ryan's favorite Korean Restaurant.

NOW, I want to eat Korean food again!!!!

Black Sesame ice cream, my first for the day.

I tried the Cheese Tart in Sogo.

The crust was perfect!!!

Also, Taiyaki!

It is pressed croissant with custard filling inside.

We went to Times Square mall and we ate ice cream again!!!!

My 2nd for the day!!!  I ordered Belgian Chocolate and Strawberry.

Dinner was at my favorite restaurant in Central, Dragon Restaurant.

Happiness is Suckling Pig!

When we got back to TST, Tita Jit and Ryan headed back to the room while Pinky and I went to Ocean Terminal.

Of course, a trip to HK is not complete without eating Belgian chocolate ice cream at Godiva!!!!

My 3rd for the day!!!  Do not worry.  All the walking I did offset all my sugar intake.

Pinky had the egg waffle for dessert.

I was checking out YouTube how to use the wafer maker when I suddenly realized I did not have the tube for rolling!

So,  at 2 am, I messaged Tita Jit to say that I was going back to Yau Ma Tei to buy it the next day!!!

It was so easy to get there. Just 2 stations away.

I am now a proud owner of a wafer maker with 2 tubes for rolling!

Our lunch was at Tao Heung again because it was very near to where we were staying.

Sweet and Sour Pork plus Char Siu

Sio Mai

Shrimp Rice Roll.

We went around Kowloon for last minute shopping.  Ohhh I mean  last minute eating!

It was my first time to try the Hui Lau Shan dessert, since my first visit in the 90's,

I've always wondered how it tastes like. The lines were always so long.  I finally got to try it.

That was a quick trip!  It was time for all of us to head to the airport.

Tita Jit and Ryan went home to Bangkok while Pinky and I waited to check in our baggage.

A quick snack a Mc Donald's.  This time, we ordered Milkshakes!!!!

I got Chocolate milkshake, Pinky had the strawberry.  I don't understand why we don't have it here anymore.

I wanted to eat  at the 2nd floor after clearing immigration but I was still full so I just bought chicken from Popeyes and brought it home to Manila.

As soon as I got home, I opened my suitcase and Snowball inspected the contents!

She can work as a sniffer at the airport.

Tita Jit bought Jing a whole Peking Duck!!!

Hahahahaha Snowball probably thought it was for her.

Thank you so much Tita Jit and Ryan for our wonderful Hong Kong eating adventure!

P.S.

I think Pinky and I are spending way too much time with each other.

Lately, we have been saying the same things at the same time!!!!

Pinky is such a wonderful travel companion.  I love the fact that she takes good selfies and she does not mind whenever I photobomb her shots!

My favorite phrase for this trip and it is a private joke between the two of us is:

"San ka pa?!?"