Saturday, March 31, 2018

Liasfoodjourney Is 8 Years Old Today

8 Years!!!!???!  Wow!  I have been writing about food for 8 years already!

Thank you to all my readers.  Everytime I would experiement with a recipe, I have all of you in mind.  I make sure that it is simple and easy so that even the people who do not know how to cook very well can follow my instructions and be able to say: I cooked this dish and it was a success!

That has been my goal from the very start.... to share my recipes with friends.

I know I have not been posting lately... because I am more active in Instagram and I am lazy??!!

More often than not I do not have new recipes to share.  The food that I have been eating and cooking are the same over and over.

I stopped counting but I think I shared over 400 recipes already!!!

What's next?!?!?! A printed cookbook!

When?!?!?!  It's an "on-going" project! Hehehehe

Plus.... I have been busy traveling almost all year long!  When I am about to go on a trip, a lot of time is spent researching on where to eat.

April 2017 KL Trip with Pinky

May 2017 Cebu with Mariger

June 2017

Tokyo with my family

Seoul with friends

July 2017 Bangkok Food Journey

August 2017 My birthday in Cebu

September 2017 Junkies in Hong Kong

October 2017 Autumn in Seoul

December 2017

Boracay with Lisa

Bangkok with Lisa's family

Bangkok with Tricia, Ryan and Tita J

January 2018 Business trip to Legazpi

February 2018 Boracay with my Grade School classmates

I promised myself not to travel a lot this 2018.  Hahaha! Crossing my fingers!

My very 1st blog post was about the food I cooked for my nephew.  His birthday is March 31, same birthday as my blog!

Happy birthday Liasfoodjourney!

Jing's Golden Moment

Happy Birthday Golden Girl!

How does it feel to be 50?!?!  I have known you for 30 years, more than half of your life.

I feel so blessed to have a friend like you. 

I know so much about you and you know all my secrets! Hahaha Well... you, Tale and Ompy. 

You know where to look for my "pamana" to my "gels" when I die.

One of the things that I love about you is we feed off each other's positive vibe.  Just the other day, I was so upset and was on the verge of tears, I called you up and when I heard your voice it was enough to stave off the avalanche of tears about to burst from the dam. 

I love it when we chat and laugh about the things and people that entertain us. Hahahahaha! You know who or what I mean!  We share the same twisted and warped sense of humor.

Well, Ompy too.  We would laugh and laugh and only the 3 of us can uderstand the joke.

Others will not find it hilarious but we would be rolling on the floor laughing our a** off.

Never a dull moment in your company.  Even though we do not get to talk to each other all the time nor see each other often, the bond is still there. 

You are a very busy and dedicated wife and mother.  Your family is lucky to have your in their lives.

All of your friends,  Batgirls(Celina, Corry, Mariger, Mayette and Mona) , Batman (Jon) and Catwoman (Tita Cena), feel the same way, as well.

Hope you loved your birthday cake from all of us!

Thank you for the birthday dinner!

Happy birthday my dearest friend!

This sums up the way I feel about you! Hehehehe

Sunday, March 11, 2018

Steamed Bangus And Fried Chicken Ala Max's

Hermie was very excited to let us try the Steamed Bangus she cooked for lunch.  She even asked if I took a photo already and if I got a nice angle of the bangus.

So I am sharing with you her experiment.  It was very good and healthy! Perfect for the Lenten season.

Steamed Bangus

1 big boneless, with no scales, daing na bangus


2 pcs. ripe tomatoes, chopped
1 onion, chopped
2 T. patis
black pepper

Mix all the ingredients for the filling then put on top of the fish.

Fold the fish in half lenghtwise. 

Wrap with  cling wrap, then with foil.

Steam for 30 minutes.

Save liquid that you will see when you open the cling wrap for sauce.

That was really good!

We ate it with boiled okra and grilled eggplant.  Of course, with my sweet bagoong.

I also cooked...

Fried Chicken ala Max's.

Cut the Magnolia spring chicken in half.  Rub 1 T. rock salt all over.  Rinse then drain.

Steam for 20 minutes.

Drain and let it dry for at least 3 hours.

At this point you can wrap in cling wrap and freeze or you can fry the chicken.

Brush with patis and black pepper before frying.

Deep fry the (frozen) chicken halves.

It almost tastes like Max's.  Maybe even better! Hehehehe

My Ate and I ate Susie's Taba ng talangka! 

I only cooked half the contents of the bottle.  I sauteed the aligue in garlic and put lots of calamnsi!

Fast forward a couple of hours... I got dizzy and nauseous! I took my bp it was 142/72! And pulse rate of 118.

I flushed it out with water, took a cold shower, switched on the ac and fan.  I felt so much better after drinking 1 liter of water.

I just realized that I am getting older already.  When I was younger I could eat aligue with lechon and not get dizzy at all!!!

So, I will just keep the remaining taba ng talangka in the fridge until I am feeling so much better.

Hmmmm.... maybe my recent sisig obsession did not help.  I ate Monterey Sisig last Friday.

Then yesterday....

Sisig at Razon's for late lunch.

Sisig at Manam's for dinner.

I will eat healthier food options starting tonight.

Sandwich with lots of vegetables and I used wheat bread.

Ummm.... that's the healthy photo.

This is reality.... Clubhouse Sandwich!

But seriously.... soon... soon... I am changing... again... for the Nth time my eating lifestyle!

I do not want to announce when.  Will just do it.

Super Easy Pancit Palabok

I finally came up with a super easy Pancit Palabok recipe!

Pancit Palabok

1/4 K. Super Q Pancit Bihon noodles

Boil 2 liters of water.  Add 2 sheets of bihon noodles and boil for 5 minutes.

Stir to loosen the noodles.

Drain and rinse with cold water.

Leave in the colander to drain and set aside.

Palabok toppings:

1/4 K. small shrimps, boiled and peeled
2 eggs, boiled and sliced
1 head garlic, chopped and fried until light brown
green part of the spring onions, chopped
tinapa, flaked and toasted in a frying pan without oil (sinangag) - optional
chicharon, pounded

Palabok sauce:

1/4 C. cooking oil
1 onion, chopped
2 pcs. Knorr Shrimp cube
5 C. water or broth from the boiled shrimp
3 T. patis
1 t. rock salt or to taste only (my palette is salty)
1 t. MSG (optional)
1/2 t. ground black pepper
1/4 C.rice flour soaked in 1/2 C. water for at least 30 minutes
1T.  anatto/achuete powder  dissolved in 1 T. water
1/4 C. cornstarch dissolved in 1/4 C. water

Heat oil in a pot.

Saute the onion. When it is wilted add the shrimp cubes then continue sauteing until the cubes are dissolved.

Add the water, salt, pepper, MSG and patis. Let it boil before stirring.

Add the anatto powder dissolved in water.

Remove pot from flame/heat then slowly add the rice flour slurry to the sauce.  Stir well then return to the stove.

Let it boil and then remove again from the heat and add the cornstarch slurry.  Stir then return to the heat until slightly thick.

Serve with calamansi.

Friday, March 9, 2018

Shrimp In Mango Sauce

I recently ordered Shrimps in Mango Sauce in Boracay last week and I promised some friends I am going to experiemnt so I can share the recipe.

Boracay's version

Shrimps in Mango Sauce

Lia's version

1/4 K. shrimps, steamed

Mango Sauce:

1/2 C. Mango puree (put the cubed mangoes in a blender and pulse for a few seconds)
1/2 t. salt
1/2 t. msg
1/4 t. white pepper
1 t. fish sauce
1 t. sugar

Mix all ingredients in a bowl and set aside.

4 cloves garlic, chopped
1 small white onion, sliced
40 gr. Spring margarine

green onions for garnishing

Melt the margarine in a pan then saute the garlic and onions until wilted. 

Add the mango sauce into the pan and cook until the sauce is thick.

Arrange the shrimps on a platter and pour the mango sauce on top.

Garnish with spring onions.

I have always wondered what kind of butter or margarine they use in Dampa paluto restaurants.  I already tried butter and supermarket bought margarine like Daricreme and I still could not get the taste that I want.

I just discovered that they use Spring Margarine which you can buy in Guadalupe market.

So, if you want to get the after taste of dampa butter garlic shrimps, I suggest you use Spring.