Cheesesticks wrapped with molo wrapper, and ham strips. Deep fried until golden brown. Best served (for me) with Jalapeño sauce.
Thursday, May 28, 2009
Wednesday, May 27, 2009
I love your sites, I enjoy reading and learning from your food experiences.
Monday, May 25, 2009
With the kutsinta holding a simple recipe, my mom was still able to concoct her own.
I used tart molders instead of the typical round. I craved for this over the weekend. And since my mom's too busy to make some, she gave me her recipe. My sister helped me.
Thursday, May 21, 2009
Calamondin or Calamansi is a fruit very popular throughout Southeast Asia, especially in the Philippines. It is commonly used for cooking. It is a shrub or small tree growing small citrus fruit used to flavour foods and drinks.
Wednesday, May 20, 2009
Chef d’ Angelo is an Italian-American fast-service restaurant who became famous for its huge servings of chicken, pizza, pasta, burgers, salads, rice based meals and waffles.
Can't wait to taste them all!
Monday, May 18, 2009
Thursday, May 14, 2009
This soup is perfect for a rainy day. Here in the Philippines it is also considered as a healthy snack. The ingredients are easy to find, easy to prepare and to assemble. All you need is a hot soup of any broth of your choice and some egg noodles.
*Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh (typically home made) noodle is used. In northern China; usually, it is served for breakfast or brunch. The type of noodles range from rice noodles to egg noodles.
Mami is a noodle soup, with either beef, pork, chicken, or wanton garnish and topped with chives, chopped greens and garlic chips. Egg noodles are used, but there are versions using flat rice noodles. Introduced in the Philippines by Ma Mon Luk.On a personal note, I use pure chicken broth from the breasts I boiled, with salt and pepper. I don't use chicken cubes or some kind.
Best served with pork siomai and chili garlic.
Join Us!Food Trip Friday
Tuesday, May 12, 2009
One thing I noticed. Both Restaurants that I will be featuring today, has a "jack, jak" name. Odd and extraordinary for Mother's Day!
May 9, 2009
Kangaroo Jack Steaks and Grill
May 10, 2009
JatuJak Thai Restaurant
Named after Bangkok's famed weekend market. It is now my favorite Thai Restaurant. They nailed that Thai authentic taste. From the salad to their main. Everything on the Menu, I guess. I have been to Thai food since my on the job training at Dusit Hotel (now Dusit Thani). I worked for quite sometime in the kitchen where they prepare authentic Thai dishes. A chef used me as a taste tester for one of the dishes---their shrimp salad. It was really good. They have a special Thai sauce for that and they won't tell me!
Monday, May 11, 2009
1/2 kilo beef
2 medium heads broccoli (chopped to your desired shape and size)
4 tablespoons soysauce
1 can straw mushrooms (shitake or any mushroom of your choice is perfect)
5 cloves garlic (minced)
1 medium onion (chopped)
Salt and Pepper to taste
4 tablespoons all purpose flour
1/2 cup water
After tenderizing the meat. Slice into thin strips. Set aside the broth
In a separate pan, saute garlic and onion
Add sliced meat and mushrooms. Stir for a few seconds.
Add broth just enough to cover half of the ingredients.
Add soysauce. Simmer for a few seconds.
Add broccoli. Stir and add broth.
note: if you want to have plenty of sauce (like mine), you can add the rest of the broth
Don't over cook broccoli.
Add thickening agent
Salt and Pepper to taste.
Friday, May 8, 2009
Since Mother's Day is already around the corner, I am featuring one of my Mom's specialties.
Added Turmeric (luyang dilaw) for a change.
Turmeric is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.
In combination with annatto, turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).
Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric. In South Africa turmeric is traditionally used to give boiled white rice a golden color.
Wednesday, May 6, 2009
Monday, May 4, 2009
And believe me, there's a lot I haven't shared yet.
What you will be Needing:
1/2 Kilo Pork Tenderloin (sliced)
1 small can Vienna Sausage (sliced)
1 medium carrot (cut into quarters)
3 medium potatoes (cut into quarters)
6 pieces baby corn ( cut into quarter size)
1 large green bell pepper (cut into quarters)
1/2 evaporated milk
1/4 unsalted butter
5 cloves garlic (minced)
3 cups water (for the broth)
Salt and fresh ground pepper
*1/2 cup water (for the thickening sauce)
*3 tsp. flour 0r cornstarch ( for thickening sauce)
* dissolve flour in 1/2 c water
In a sauce pan, heat up butter and saute garlic.
Add the sliced pork tenderloin, stir for a few minutes
Add 3 cups water and simmer until pork is cooked.
Add potatoes, carrots, baby corn and sausages, simmer for another 3-5 minutes until all are cooked.
Add 1/2 cup evaporated milk. Keep stirring.
Then add the green bell pepper.
Salt and Pepper to taste.
To end, add the thickening agent of mixed flour and water. Keep stirring until you get the right consistency.
note: you have the option of baking it.
When pork and veggies are done, transfer to baking dish. Cover with pie crust. Bake at 350 F for 20 minutes or until crust turns golden brown.
* 4 cups all-purpose-flour (sift 3 times)
* 1 cup shortening or margarine
* 2 tsp. salt
* 1 tbsp. sugar
* 1 cup water
-source for pastel crust-