Foodtrip

Tara let’s eat!

It’s raining doughnuts!

Inulan kami ng Convergys-themed Krispy Kreme doughnuts kahapon. Sa sobrang tamis, gising na gising ako sa trabaho. Kanina, J.Co naman! And siyempre, kinuha ko ang favorite kong alcapone flavor. Birthday kasi ni Convergys Megamall, kaya treat niya ang mga employees.

Malapit na magbukas ulit ang Mister Donut sa Megamall. Kakaiba ang store na ito, may pagka-Japanesque ang theme niya. Bida dito ang Pon De Ring ng Japan. Aabangan kita sa 22!

Mai Tai

The Mai Tai is an alcoholic cocktail based on rum, Curaçao liqueur, and lime juice, associated with Polynesian-style settings.

Paano gumawa ng Mai Tai? Heto ang ingredients:

white rum + dark rum + orange curaçao + orgeat syrup + lime juice

Kain tayo sa Espanya

Tuwing magla-lunch break ako dito sa SPi dati,
kila Aling Bangs kami kumakain
Bangs ang tawag nila Mommy Flor
short for bangaw
Lagi ako kumakain doon hanggang sa
naumay ako sa mga lasa ng putahe
Sa ngayon sa Espanya naman ako kumakain
Umaabot minsan ng 80+ ang pagkain ko
dahil 1 1/2-2 rice, 3 ulam, 1 saging
ang lagi kong binibili
Lakas maubos ng pera, masaya naman si tiyan! Happy!

Pork Steak

Madali lang pala gumawa ng pork Steak, salamat kay Sir Vanjo Merano! Here;s the recipe from panlasangpinoy.com

Pork Steak is a variation of Bistek Tagalog. The procedure and some ingredients are almost the same; the only difference is the use of pork chops or any pork slices for that matter.

Ingredients:
4 to 5 pieces pork chops
5 tablespoons soy sauce
2 pieces lime or 1 piece lemon
1/2 cup cooking oil
2 medium onions, sliced
1 1/2 cups water
1 tablespoon granulated white sugar
Salt and pepper to taste

Procedure:
1. Combine pork chops, soy sauce, and lime juice in a large bowl or container. Marinade for at least 1 hour.
2. Heat a pan then pour-in cooking oil.
3. Pan-fry the marinated pork chops in medium heat for 3 to 5 minutes per side.
4. Remove excess oil. Pour-in the remaining marinade and water and let boil. Simmer for 45 minutes or until the pork is tender. Note: Add water as needed.
5. Add-in the sugar, salt, and pepper then stir.
6. Put-in the onions and cook for 3 minutes more.
7. Turn-off heat and transfer to a serving plate. Serve. Share and enjoy!

Kung Pau Shrimp

Kung Pao Shrimp is a spicy Chinese shrimp dish made from prawns or medium size shrimps. This dish is similar to the famed Kung Pao Chicken although some cooking procedure varies. The Kung Pao sauce gives life and flavor to this dish. Ingredients such as soy sauce, vinegar, sesame oil, cornstarch, sugar, and water are necessary for you to be able to make your own homemade Kung Pao sauce.

Ingredients:
1 lb shrimps, cleaned and head removed
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 ounces roasted peanuts
10 pieces dried chilies
1 small onion, quartered
1/4 cup green onions; cut in half inch length
3 tablespoons cooking oil
Sauce:
4 tbsp soy sauce
1 teaspoon cornstarch
4 tablespoons water
1/2 teaspoon sesame oil
1/2 teaspoon rice vinegar
1 teaspoon sugar

Procedure:
1. Make the Kung Pao sauce by first diluting the cornstarch in 4 tbsp water then combine soy sauce, rice vinegar, sugar, sesame oil, and the diluted cornstarch. Mix well then set aside.
2. Heat a wok then pour-in cooking oil.
3. When the oil is hot enough, add-in the garlic and ginger then stir fry until the color turns medium brown. The aroma should indicate that the next ingredients need to be added.
4. Put-in the dried chilies, bell pepper, and onion and stir fry for 2 to 5 minutes or until the vegetables are done.
5. Add the peanuts and stir-fry for a minute.
6. Put-in the shrimp and cook for 2 minutes.
7. Pour-in the Kung Pao sauce and stir. Make sure that all the ingredients are coated with sauce.
8. Add the green onions, turn off the heat, and transfer to a serving plate. Enjoy!

Pinatisang Manok

Pinatisang Manok or chicken cooked in fish sauce is a simple chicken dish that resembles Chicken Tinola in some way. This is one of the traditional Filipino dishes that our grand parents enjoy during their time.

Ingredients:
1 lb chicken, cut into serving pieces
1/2 bunch spinach or chili (hot pepper) leaves
3 tablespoons fish sauce
1 small knob ginger, julienned
2 cups chicken broth
2 tablespoons bacon fat

Procedure:
1. Heat a cooking pot then and add the bacon fat.
2. Sauté the ginger for 1 to 2 minutes.
3. Add the chicken and cook until outer part turns brown.
4. Pour-in the fish sauce and cook in low heat for 5 minutes.
5. Pour the chicken broth and increase the heat to medium then let boil. Simmer for 30 minutes or until the chicken is tender and at least half of the liquid evaporates.
6. Add the spinach and cook for a few seconds.
7. Turn of heat and cover for at least 2 minutes to further cook the spinach.
8. Transfer to a serving bowl and serve. Enjoy!

 

Pininyahang Manok

Pininyahang Manok literally translates to Chicken with pineapple. Chicken slices are marinated in pineapple juice then stewed with pineapple chunks. Aside from pineapples, secondary ingredients such as carrots, bell pepper, and milk make-up the dish.

Ingredients:
2 lbs chicken, cut into serving pieces
12 ounces pineapple chunks, canned
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
1 medium sized carrot, wedged
2 1/2 tbsp fish sauce (patis)
1/2 cup fresh milk
2 tbsp garlic, minced
1 medium sized onion, sliced
2 tbsp cooking oil

Procedure:
1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes
2. Pour the cooking oil in a cooking pot / casserole then apply heat
3. Sauté the garlic, onion, and tomatoes
4. Put-in the chicken and cook until color of the outer part turns light brown
5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!


Ginisang Ampalaya (Sautéed Bitter Melon)

Ginisang Ampalaya is transalated as Sautéed Bitter Melon. This Filipino vegetable recipe is one of thehealthiest recipe around.

Bitter melon is best known for antidiabetic effects. It contains a chemical known as insulin-like peptide that is similar in shape and function to animal-produced insulin. Other chemicals, including vicine, in bitter melon may also have blood-sugar lowering effects.

Ingredients:
2 pieces ampalaya, cleaned and cut into thin slices
1 tbsp garlic, minced
1/2 tsp ground black pepper
2 tbsp salt
2 raw eggs
18 ounces luke warm water
1 large tomato, sliced
1 large onion, sliced
3 tbsp cooking oil

Procedure:
1. Place the ampalaya in a large bowl
2. Add salt and luke warm water then leave for 5 minutes
3. Place the ampalaya in a cheese cloth then squeeze tightly until all liquid drips
4. Heat the pan and place the cooking oil
5. Sautee the garlic, onion, and tomato
6. Add the ampalaya mix well with the other ingredients
7. Put-in salt and pepper to taste
8. Beat the eggs and pour over the ampalaya then let the eggs cook partially
9. Mix the egg with the other ingredients
10. Serve hot. Share and Enjoy!

Sarciadong Bato

Instead na tilapia, isdang bato ang ginamit ko dito:

Ingredients
2 lbs Isdang bato, cleaned
3 pieces medium-sized tomatoes, diced
3 pieces medium-sized onions, diced
1 3/4 cups water
1/2 teaspoon ground black pepper
1/2 cup green onions, chopped (optional)
2 teaspoons garlic, minced
3 pieces raw eggs, beaten
2 tablespoons fish sauce
Cooking oil for frying

Procedure:
1. Heat oil in a frying pan then fry the fish. Ensure that salt has been rubbed over the fish before frying.
2. Remove the fish from the frying pan and place in a a plate with paper towels. Set aside.
3. Using a clean pan, heat about 2 teaspoons of cooking oil then sauté the garlic, onions, and tomatoes
4. Add the fish sauce and ground black pepper then stir.
5. Put-in the chopped green onions and water then bring to a boil.
6. Add the fried fish and simmer for 3 to 5 minutes.
7. Pour the beaten eggs on the pan. Ensure that it is distributed evenly.
8. Once the eggs curdles or coagulates, you may start stirring the mixture.
9. Simmer for another 2 minutes than transfer to a serving plate.
10. Serve hot. Share and enjoy!

Sautéed Mung Bean Sprouts

Nagluto ako ng Sautéed Mung Bean Sprouts this afternoon..

Ingredients:
1 tub tofu, firm style, cut into 1-inch cubes (around 2 cups)
4 cups bean sprouts
1 cup carrots, sliced to strips
2 cloves garlic, peeled and minced
1/2 onion, finely chopped
1 tbsp fish sauce
vegetable oil
salt and pepper
Procedure:
Wash bean sprouts and drain well. Drain tofu, pat dry with paper towels and cut into cubes. In a wide skillet or pan, heat vegetable oil until very hot. Add tofu cubes and spread across surface of pan. Allow to lightly brown and then stir to lightly brown other sides. Remove from skillet and set aside.Add to pan additional oil as necessary. Saute onions and garlic until tender and translucent. Over high heat, add in carrots and saute until tender but crisp, around 30 seconds. Add in bean sprouts and continue to stir-fry for another 2 to 3 minutes. Season with pepper generously and adjust salt to taste. Serve hot.

Pla Muk Pad Ky Kem

Nagluto ng Pla Muk Pad Ky Kem (Stir fried squid with salted egg). Thai food ito.

Ingredients:
2 cups chopped squids
3 cooked salted eggs
1 cup cut Chinese celery
1 cup cut scallion
1/2 big onion
3 sliced sweet peppers (red or green)
3 cloves minced garlic
1 tbsp. olive oil
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tbsp. oyster sauce
1/2 cup water

Instruction:
1. Cut the cooked salted eggs. Throw away the white part.
2. Fry the garlic in a hot pan with olive oil until it smells nice.
3. After that, add squids and cook for 4 minutes. Then, put onion, Chinese celery, scallion and pepper. Add water a little bit if need.
4. Put fish sauce, soy sauce oyster sauce and salted eggs. Mix it altogether. Turn off the fire.
5. Serve with rice.

Dito ko siya natutunan: