tag:blogger.com,1999:blog-52385197734655314732024-03-12T22:40:02.997-07:00kusinera ni nepotThis exhibits all of my hubby's most favorite foods at home. Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-5238519773465531473.post-50803933292857732892013-05-25T23:47:00.001-07:002013-05-26T04:33:43.376-07:00Kinunot na Page (Stingray)<span style="color: #20124d; font-family: Times, Times New Roman, serif; font-size: x-large;">Ciempre, si nepot again!</span><br />
<span style="color: #20124d;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">L</span>ove ni nepot ang kinunot na page (stingray). At dahil minsan lang available ang <span style="font-size: x-large;">page</span> sa wet market, yon ang laging <span style="font-size: large;">cravings</span> nya dito-kinunot! Minsan, may mga restaurants na nagse-serve ng kinunot na page, pero hindi kami masyadong ma-<span style="font-size: x-large;">satisfy</span> kase <span style="font-size: large;">malabnaw</span> (thin and not creamy) ang gata (coconut milk). Kaya mas gusto pa rin namin na home cooked na lang para magawa namin ang <span style="font-size: large;">masarap</span> na kinunot para sa min. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">A</span>t ang <span style="font-size: large;">pinakamasarap</span> na kinunot para sa min ay yong <span style="font-size: x-large;">malapot</span> (thick and creamy) ang gata na halos humahalo na ang<span style="font-size: large;"> laman</span> ng page sa gata na parang <span style="font-size: large;">dips</span> ng chips. At eto ang<span style="font-size: large;"> recipe</span> namin para sa kinunot na page.</span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7nE9azjdsuhsINWv-MrsiH_Z2tJbwBRbJfn58QsXhXY-fnCR4Vm2t3BnBW46lFPcG3R8z2sdnBA8iR3AroIiOgPjKehEoT9KvK2tAQylS4ev7a1ETHBomDquvTS6sXfR2OEdcgoDi-k/s1600/GEDC3365.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7nE9azjdsuhsINWv-MrsiH_Z2tJbwBRbJfn58QsXhXY-fnCR4Vm2t3BnBW46lFPcG3R8z2sdnBA8iR3AroIiOgPjKehEoT9KvK2tAQylS4ev7a1ETHBomDquvTS6sXfR2OEdcgoDi-k/s640/GEDC3365.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Kinunot pa page. <br />Creamy and Delicious! </span></i></td></tr>
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<i><b><span style="color: #20124d;"><span style="font-size: large;">Ingredients:</span><span style="font-size: large;"> </span></span></b></i><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>1 kilo karne ng page (mabibili na sa palengke ng naka-cubes na o tinadtad na) </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>1 tasa ng kakang gata (first extract) </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>1 tasa ng gata (second extract) </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>5-6 buti ng bawang, tinadtad </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>1 maliit na piraso ng luya, kinatas </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>3-4 piraso ng luyang dilaw, pinitpit (pwede din ang powder) </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>4 pirasong siling haba </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>4 siling labuyo (or chili powder) </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>1 tangkay ng tanglad, pinitpit (pressed) </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>2 kutsarang patis (fish sauce) </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>asin at paminta </i></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="color: #20124d; line-height: 15.859375px;"><i>mantika</i></span></span><br />
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<i style="font-size: xx-large;"><span style="color: #20124d;">Procedure:</span></i><br />
<span style="color: #20124d; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">P</span>akuluan ang page ng may konting asin <span style="font-size: large;">hanggang</span> sa lumambot. Kailangang malambot na malambot para makagawa ng masarap na <span style="font-size: large;">kinunot</span>. Palamigin at himayin. Alisin ang balat. Masahin ang karne ng page gamit ang <span style="font-size: large;">dough masher</span> o tinidor kung walang masher. </span><br />
<span style="color: #20124d; font-family: Arial, Helvetica, sans-serif;">Samantala, ihanda ang <span style="font-size: large;">gata</span>. Kung gamit mo ay kinayod na<span style="font-size: large;"> niyog</span>, gumamit ng isang tasang <span style="font-size: large;">maligamgam</span> na tubig para sa kakang gata at isa pang tasang tubig para sa ikalawang gata. Kung gagamit naman ng readily <span style="font-size: large;">availabl</span>e na gata, sundin lang ang instructions sa <span style="font-size: large;">packaging</span> para makagawa ng dalawang tasang gata. </span><br />
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<span style="color: #20124d; font-family: Times, Times New Roman, serif; font-size: x-large;"><i>Lutuin natin...</i></span></h2>
<span style="color: #20124d;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I</span><span style="font-family: Arial, Helvetica, sans-serif;">gisa ang bawang sa mainit na mantika. Ingatang <span style="font-size: large;">wag masunog</span> ang bawang. Ihalo ang <span style="font-size: large;">sibuyas</span> at ang luya. Igisa dito ang ang karne ng page. Haluing maige. Ibuhos ang ikalawang gata. Wag haluin at takpan. Hayaang kumulo. <span style="font-size: large;">Hinaan</span> ang apoy hanggang sa bahagyang makati ang <span style="font-size: large;">sabaw</span>. Idagdag ang<span style="font-size: large;"> luyang dilaw</span> at ang tanglad, ang siling haba at siling <span style="font-size: large;">labuyo</span>. Timplahan din ng patis.<span style="font-size: large;"> Ibuhos</span> ang unang gata. Hayaang kumulo hanggang<span style="font-size: large;"> makati</span> ang sabaw pero hindi tuyo. Timplahan ng asin at paminta ayon sa panlasa. Maaaring lagyan ng hinimay na <span style="font-size: large;">malunggay</span> para sa dagdag na sustansya. <i><b><span style="font-size: large;">Sarap!</span></b></i> Bagay sa <span style="font-size: large;">mainit na kanin </span>o pandesal! Kain ta!</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><span style="color: red;"><b>Trivia:</b></span></i></span><br />
<i><span style="color: red;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Kinunot ang tawag sa hinimay ng pino or shredded sa Ingles at niluto sa gata. Sa mas pino pang paghihimay at saka mamasahin ng tinidor, makakagawa ng masarap na palaman mula sa karne ng page o tinatawag na p</span><span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">âté sa Ingles. Ang recipe na ito ay maaari ring mabasa sa wikang Ingles sa isa kong page or site. Maari po lamang na basahin ang ibang links. </span></span></b></span></i><br />
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Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-67196212353597998672013-01-28T05:42:00.001-08:002013-01-28T05:43:33.209-08:00Tokwa't Baboy (Pork and Tofu)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXaDFbUSOSQKZQDaxyrBc0k15KzrtR7dGoXTaZtCyZuSxeDsmCcEms72ojchwH_nPnkahzoJIJwwOBCqSzVpXgQQDbsWmNvXAHK3NC_Rm54j_yzoRtuanycryG4mvOcqIWLpml65dRHo/s1600/Photo0195.jpg" imageanchor="1" style="clear: right; font-size: 11pt; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXaDFbUSOSQKZQDaxyrBc0k15KzrtR7dGoXTaZtCyZuSxeDsmCcEms72ojchwH_nPnkahzoJIJwwOBCqSzVpXgQQDbsWmNvXAHK3NC_Rm54j_yzoRtuanycryG4mvOcqIWLpml65dRHo/s400/Photo0195.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Crispy fried face mask with ears and tongue</i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezpE1T2fjcH4MeKPD8Y5nL5q-kbOMc4yQAIct-2uM3g_Q-NzE8Imnb9OBtx5a9ICq0ZE37Ivra9cX7Y_isciVopOBfJq_2JF9j3l3K4YAbytR10PNsIpy9QRVS2G6zFQna8T1HZhNUxQ/s1600/Photo0196.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezpE1T2fjcH4MeKPD8Y5nL5q-kbOMc4yQAIct-2uM3g_Q-NzE8Imnb9OBtx5a9ICq0ZE37Ivra9cX7Y_isciVopOBfJq_2JF9j3l3K4YAbytR10PNsIpy9QRVS2G6zFQna8T1HZhNUxQ/s400/Photo0196.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Look at the fine and milky texture of fresh tofu </i></td></tr>
</tbody></table>
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<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: x-large;">Pig's mask</span><span style="font-size: 11pt;"> with
ears are the best </span><span style="font-size: x-large;">parts</span><span style="font-size: 11pt;"> to be used for
this recipe. </span><span style="font-size: x-large;">Nepot</span><span style="font-size: 11pt;"> would salivate a lot everytime he </span><span style="font-size: x-large;">sees</span><span style="font-size: 11pt;"> me preparing this. In
fact, he helps </span><span style="font-size: x-large;">because</span><span style="font-size: 11pt;"> this is just one of the best </span><span style="font-size: x-large;">dishes </span><span style="font-size: 11pt;">he can prepare
himself. I would go to </span><span style="font-size: x-large;">Manong Magtataho
</span><span style="font-size: 11pt;">to get the freshly made </span><span style="font-size: x-large;">tofu</span><span style="font-size: 11pt;">. They are </span><span style="font-size: x-large;">best </span><span style="font-size: 11pt;">early morning. The ones sold in the
</span><span style="font-size: x-large;">wet</span><span style="font-size: 11pt;"> market that are </span><span style="font-size: x-large;">soaked</span><span style="font-size: 11pt;"> in water become </span><span style="font-size: x-large;">fermented </span><span style="font-size: 11pt;">making the tofu smells a
bit </span><span style="font-size: x-large;">sour</span><span style="font-size: 11pt;">. They can still be </span><span style="font-size: x-large;">used</span><span style="font-size: 11pt;"> for cooking, but you need to have an </span><span style="font-size: x-large;">acquired</span><span style="font-size: 11pt;">
taste for it. </span><span style="font-size: x-large;">Fresh </span><span style="font-size: 11pt;">ones are so </span><span style="font-size: x-large;">milky</span><span style="font-size: 11pt;">
and</span><span style="font-size: x-large;"> delicious </span><span style="font-size: 11pt;">and don't have the sour </span><span style="font-size: x-large;">smell</span><span style="font-size: 11pt;"> that spoils the freshness
of the fried pork mask. </span></div>
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<span style="font-size: 11pt;">The </span><span style="font-size: x-large;">sauce</span><span style="font-size: 11pt;"> for this
is actually my nepot's </span><span style="font-size: x-large;">recipe</span><span style="font-size: 11pt;">. He eats what he cooks and he indulges much! </span><span style="font-size: x-large;">Really </span><span style="font-size: 11pt;">much! And he eats them all day. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4Ipjbb3tEwfEB1Wpa7XG1EqTy8dzB39mvdD1WQpeRrjRQfVuT6lQbm46GlpRtzhTwOfSIanRqFRa1HZgttoywoN_vvHvT3sd642RuNOEDOATDaEJOwlSs3IHxcxBCkfGlX4XZFszmwU/s1600/Photo0199.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4Ipjbb3tEwfEB1Wpa7XG1EqTy8dzB39mvdD1WQpeRrjRQfVuT6lQbm46GlpRtzhTwOfSIanRqFRa1HZgttoywoN_vvHvT3sd642RuNOEDOATDaEJOwlSs3IHxcxBCkfGlX4XZFszmwU/s320/Photo0199.jpg" width="320" /></a> </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>Ingredients:</i></div>
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<i>Pig's mask (maskara)
with the ears</i></div>
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<i>Pig's tongue (white
part removed)</i></div>
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<i>(Ask your butcher to
get these parts for you)</i></div>
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<i>Freshly made tofu</i></div>
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<i>Salt and pepper</i></div>
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<i>Oil for frying</i></div>
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<i>Water</i></div>
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<i>Boil the pig's mask
and tongue with salt and pepper until fork tender. Drain until it's dry. Heat oil in a deep pan. Fry the meat and
drain again. Slice according to your
want. But bite sized are preferred. </i></div>
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<i>Fry the tofu in big
squares then slice also the same size with your meat. </i></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOADGZBXAt3N-DuJrjr4JNkac0lKCp6pfFh0znWVXfgI0gYCdV6eVkWv_acOB93xoJg6uT2CnepovUe0g5W5imOxPe5e4bJpA7G9Sdk_pZf_HBziQaVyTHFY2w3jHvRjtBlTlhrSFIr8/s1600/378313_3833555390850_1164540612_n+%25281%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><i><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOADGZBXAt3N-DuJrjr4JNkac0lKCp6pfFh0znWVXfgI0gYCdV6eVkWv_acOB93xoJg6uT2CnepovUe0g5W5imOxPe5e4bJpA7G9Sdk_pZf_HBziQaVyTHFY2w3jHvRjtBlTlhrSFIr8/s400/378313_3833555390850_1164540612_n+%25281%2529.jpg" width="400" /></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tokwa't Baboy, yum yum!</i></td></tr>
</tbody></table>
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<i>Now, prepare the
sauce:</i></div>
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<i>Soysauce</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>Vinegar</i></div>
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<i>Chili</i></div>
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<i>Onion</i></div>
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<i>Garlic</i></div>
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<i>Sugar</i></div>
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<i>Pepper</i></div>
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<br /></div>
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<i>Mix according to
desired taste. </i></div>
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<br /></div>
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<b><i><span style="font-size: large;">Voila!!! Let's dip
and eat! Sarap, promise!</span></i></b></div>
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Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-38480656533146885642013-01-28T05:11:00.000-08:002013-01-28T05:11:26.658-08:00Bulanglang, Diningding! Whatever <br />
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<div style="margin: 0in;">
<span style="font-size: x-large;">This</span><span style="font-size: 11pt;"> isn't really on
my top list of vegetable dishes, but </span><span style="font-size: x-large;">Nepot</span><span style="font-size: 11pt;"> would</span><span style="font-size: x-large;"> crave</span><span style="font-size: 11pt;"> for this once in a
while. I'd rather have</span><span style="font-size: x-large;"> pinakbet </span><span style="font-size: 11pt;">or pakbet instead of this bulanglang or
diningding thing. But I learned one</span><span style="font-size: x-large;"> thing</span><span style="font-size: 11pt;"> from
my mom on </span><span style="font-size: x-large;">cooking</span><span style="font-size: 11pt;"> this. It has to be used with</span><span style="font-size: x-large;"> rice wash</span><span style="font-size: 11pt;"> (hugas bigas). And it should be the </span><span style="font-size: x-large;">last </span><span style="font-size: 11pt;">wash. </span><i><span style="font-size: 11pt;">Bulanglang ang tawag dito sa timog
katagalugan (Southern Luzon), at Diningding naman sa parteng</span><span style="font-size: x-large;"> Hilaga</span><span style="font-size: 11pt;"> ng Luzon
(Northern Luzon)</span></i><span style="font-size: 11pt;"> where it is more </span><span style="font-size: x-large;">common</span><span style="font-size: 11pt;">.
Bagoong or </span><span style="font-size: x-large;">anchovy paste</span><span style="font-size: 11pt;"> or sauce is used in this. It is </span><span style="font-size: x-large;">considered</span><span style="font-size: 11pt;"> as
the main flavoring for diningding. But
it is still best </span><span style="font-size: x-large;">eaten</span><span style="font-size: 11pt;"> when served really </span><span style="font-size: x-large;">hot</span><span style="font-size: 11pt;">!</span><br />
<div style="font-size: 11pt;">
<br /></div>
<div class="separator" style="clear: both; font-size: 11pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1wIrNZn57xZTH7PqJj9lDvWvEghB0nnuHTtS-vSuQ-MDYfc9yc5tiqw0vQzIFXQHed2VzneWxfDWhyphenhyphenHfN9hoion3Is2CcxntOzSW1K1miNE2StVBluIl68Tvb72FmFkm63Id9h9bAIM/s1600/GEDC1669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1wIrNZn57xZTH7PqJj9lDvWvEghB0nnuHTtS-vSuQ-MDYfc9yc5tiqw0vQzIFXQHed2VzneWxfDWhyphenhyphenHfN9hoion3Is2CcxntOzSW1K1miNE2StVBluIl68Tvb72FmFkm63Id9h9bAIM/s640/GEDC1669.JPG" width="640" /></a></div>
<div style="font-size: 11pt;">
<br /></div>
</div>
<div style="font-size: 11pt; margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<br />
<div style="font-family: Calibri; margin: 0in;">
<b><i><span style="font-size: large;">Ingredients and
Procedure:</span></i></b></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>4 cups rice wash</i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>Okra</i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>Squash</i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>String beans</i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>Upo </i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>Eggplant</i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>Ampalaya</i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>Ginger (pressed)</i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>Onion (peeled and
quartered)</i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>Bagoong (anchovy
paste or sauce), according to taste</i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>A handful of dried
anchovies (dilis)</i></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<i>Bring the rice wash
into a boil with ginger, onion and the dried anchovies. Slowly add in the vegetables from the hardest
to softest. That means squash should be first and okra will be the last. When
all vegetables are tender, but not soft, add in the bagoong (according to
taste). Serve hot! </i></div>
</div>
<br />Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-87000195721845979782013-01-28T02:09:00.000-08:002013-01-28T02:12:44.626-08:00We love Kimchi!!!<br />
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: x-large;">I</span><span style="font-size: 11pt;"> and my </span><span style="font-size: x-large;">nepot</span><span style="font-size: 11pt;"> are
both kimchi </span><span style="font-size: x-large;">fanatics</span><span style="font-size: 11pt;">. My </span><span style="font-size: x-large;">korean</span><span style="font-size: 11pt;"> friends
would give me </span><span style="font-size: x-large;">bulk</span><span style="font-size: 11pt;"> of it which we would </span><span style="font-size: x-large;">consume</span><span style="font-size: 11pt;"> at home for a week. But by the
time she went back to </span><span style="font-size: x-large;">Korea</span><span style="font-size: 11pt;">, I needed to make on my </span><span style="font-size: x-large;">own</span><span style="font-size: 11pt;"> because I found that </span><span style="font-size: x-large;">commercially
sold </span><span style="font-size: 11pt;">kimchi in supermarkets are quite </span><span style="font-size: x-large;">expensive</span>, and would be much more expensive<span style="font-size: x-large;"> </span><span style="font-size: 11pt;"> thinking that nepot and I </span><span style="font-size: x-large;">eat
</span><span style="font-size: 11pt;">kimchi </span><span style="font-size: x-large;">anytime</span><span style="font-size: 11pt;"> we want. And the</span><span style="font-size: x-large;"> bad</span><span style="font-size: 11pt;">
thing is, we want it </span><span style="font-size: x-large;">everytime!</span><span style="font-size: 11pt;"> I already shared the </span><span style="font-size: x-large;">recipe </span><span style="font-size: 11pt;">on my other blog at
hubpages. Just look for lois sunday at hubpages. There are</span><span style="font-size: x-large;"> three </span><span style="font-size: 11pt;">kinds of kimchi I love best:
cabbage kimchi, cucumber kimchi and radish kimchi. <br /> </span></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8pmhGXXlso9BzJwYPb8V9uVIylAc7kugLFYMa4gMtFd2ztNAV0FOlbWf6KplKzlcLT2eqWsXJcAdSeoGV__eJwxAf5Rb4YY2OZQVWzYiAYXC1DpMAEqLAYa9fEsM9xlPPjxJwiTBIDU/s1600/DSC02726.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8pmhGXXlso9BzJwYPb8V9uVIylAc7kugLFYMa4gMtFd2ztNAV0FOlbWf6KplKzlcLT2eqWsXJcAdSeoGV__eJwxAf5Rb4YY2OZQVWzYiAYXC1DpMAEqLAYa9fEsM9xlPPjxJwiTBIDU/s640/DSC02726.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix of Cabbage and Radish Kimchi<br />
<br />
<br />
<div style="text-align: left;">
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: x-large;">What</span><span style="font-size: 11pt;"> I want to share with you is how we actually </span><span style="font-size: x-large;">consume</span><span style="font-size: 11pt;"> kimchi at home. No matter what kind of
kimchi you have or you </span><span style="font-size: x-large;">choose</span><span style="font-size: 11pt;">, it is so good in any way. A korean mom said,
</span><span style="font-size: x-large;">sweet </span><span style="font-size: 11pt;">breads and cakes should be eaten with kimchi for better</span><span style="font-size: x-large;"> digestion</span><span style="font-size: 11pt;">. Haha! I had a good</span><span style="font-size: x-large;"> laugh</span><span style="font-size: 11pt;"> when I heard that! Ever saw a </span><span style="font-size: x-large;">coffeeshop</span><span style="font-size: 11pt;"> serving cakes with kimchi on the side? :D :D
:D But then, when I once tried it,
I realized they're exactly a </span><span style="font-size: x-large;">perfect</span><span style="font-size: 11pt;"> match! A Dunkin Donuts Store in Korea is even serving </span><span style="font-size: x-large;">Kimchi donut</span><span style="font-size: 11pt;">! :D 'Guess, that one is good too!</span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqRrDr6TRQ3Z2I0vfzusjglhxxC7VriSSYIAHrdGCoxs84-oyUjHqLmYEhZ5bbI-NFgVieDZvgMA1MY0y_nUj8JyPxzzuZzPmNpkh5wx11G_kZXl7mSVFX72MLwTob35jfUa_SOJnn3w/s1600/kimchicucumber.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqRrDr6TRQ3Z2I0vfzusjglhxxC7VriSSYIAHrdGCoxs84-oyUjHqLmYEhZ5bbI-NFgVieDZvgMA1MY0y_nUj8JyPxzzuZzPmNpkh5wx11G_kZXl7mSVFX72MLwTob35jfUa_SOJnn3w/s640/kimchicucumber.jpg" width="640" /></a></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i> Oi Sobagi or Cucumber Kimchi</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
</div>
<div style="margin: 0in;">
<span style="font-size: x-large;">Noodles!</span><span style="font-size: 11pt;"> Yes,
instant noodles get</span><span style="font-size: x-large;"> better </span><span style="font-size: 11pt;">when cooked with kimchi! Just </span><span style="font-size: x-large;">boil</span><span style="font-size: 11pt;"> the noodles with water. </span><span style="font-size: x-large;">Add</span><span style="font-size: 11pt;"> the
other spices then put in some kimchi. Voila!!! You may also add </span><span style="font-size: x-large;">onion leeks</span><span style="font-size: 11pt;"> for
more flavor and </span><span style="font-size: x-large;">crack </span><span style="font-size: 11pt;">an egg then stir. That's the </span><span style="font-size: x-large;">simplest</span><span style="font-size: 11pt;"> you can do. But when you have
all the time to prepare, better </span><span style="font-size: x-large;">grab </span><span style="font-size: 11pt;">some</span><span style="font-size: x-large;"> egg noodles</span><span style="font-size: 11pt;">, cook it as usual. </span><span style="font-size: x-large;">Before</span><span style="font-size: 11pt;">
removing from fire, add the kimchi. Great one!</span></div>
<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbeLOh0kJuNpALpAS3n4RxPr0tAJLiILM3aNawATIGdFLr14kVnq_QWFmfO_W6wLTs7Zk0XPoJ0E0shYT4OZrPzjmaagwBAm-9IQ1kGjyvJh4T_daDqDc2XkDXsq9xqeX2aaaTv72uQI/s1600/DSC02834aaa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbeLOh0kJuNpALpAS3n4RxPr0tAJLiILM3aNawATIGdFLr14kVnq_QWFmfO_W6wLTs7Zk0XPoJ0E0shYT4OZrPzjmaagwBAm-9IQ1kGjyvJh4T_daDqDc2XkDXsq9xqeX2aaaTv72uQI/s640/DSC02834aaa.jpg" width="624" /></a></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i> Look at that! Dried noodles (pancit canton) with kimchi </i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i><br /></i></div>
<div style="margin: 0in;">
<span style="font-size: x-large;">There </span><span style="font-size: 11pt;">are plenty of
tales about kimchi as there are much </span><span style="font-size: x-large;">dishes </span><span style="font-size: 11pt;">you can do with kimchi. Yet, the </span><span style="font-size: x-large;">best</span><span style="font-size: 11pt;"> about kimchi is
that, you can just eat it </span><span style="font-size: x-large;">alone</span><span style="font-size: 11pt;"> and still </span><span style="font-size: x-large;">enjoy</span><span style="font-size: 11pt;"> its aroma and benefit. I will be sharing recipes for </span><span style="font-size: x-large;">kimchichigae
</span><span style="font-size: 11pt;">(kimchi soup) and</span><span style="font-size: x-large;"> Kimchibokumbap</span><span style="font-size: 11pt;"> (kimchi rice) on my other </span><span style="font-size: x-large;">posts</span><span style="font-size: 11pt;"> in this
blog. Have fun! Enjoy.</span></div>
<div style="font-size: 11pt; margin: 0in;">
<br /></div>
<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
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<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i><span style="color: red;">Trivia: Kimchi is a good source of vitamin C and many other nutrients. </span></i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
</div>
</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-26105936977633495252013-01-28T01:30:00.002-08:002013-01-28T01:31:32.183-08:00Liver steak<br />
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: x-large;">One</span><span style="font-size: 11pt;"> of my </span><span style="font-size: x-large;">favorite</span><span style="font-size: 11pt;">
breakfasts! And </span><span style="font-size: x-large;">nepot's</span><span style="font-size: 11pt;"> too! When I was young I used to have liver steak at
least </span><span style="font-size: x-large;">twice a week </span><span style="font-size: 11pt;">for breakfast. My dad used to tell us: that is good for you
because it contains plenty of</span><span style="font-size: x-large;"> iron</span><span style="font-size: 11pt;">. </span><span style="font-size: x-large;">Brain food! </span><span style="font-size: 11pt;">
So, now that I have my own kids, I do </span><span style="font-size: x-large;">serve</span><span style="font-size: 11pt;"> my family with it more
often. I </span><span style="font-size: x-large;">love</span><span style="font-size: 11pt;"> beef or cow's liver than pig's liver, but my kids prefer the
latter. </span><span style="font-size: x-large;">Sometimes</span><span style="font-size: 11pt;">, I have the liver
ground to make delicious gravy. So that's extra nutrients for my family. </span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSimMXg1jkcSGYEQBblCM3v06GFWPjdWqBvwo9HLX9uPkikqPzPbFsiAJY_x3K7W3JF-bzr0e8w9zhPlQ9hqivX_3dZKrGhW9KlOQ1LmTPaeQ1EE32lFGPms5w-_LWazrQyt_LFGIM6DE/s1600/Photo0225.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSimMXg1jkcSGYEQBblCM3v06GFWPjdWqBvwo9HLX9uPkikqPzPbFsiAJY_x3K7W3JF-bzr0e8w9zhPlQ9hqivX_3dZKrGhW9KlOQ1LmTPaeQ1EE32lFGPms5w-_LWazrQyt_LFGIM6DE/s400/Photo0225.jpg" width="400" /></a></div>
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: 11pt;">If you </span><span style="font-size: x-large;">can't</span><span style="font-size: 11pt;"> slice
liver thinly, ask your butcher do it for you. The </span><span style="font-size: x-large;">thinner</span><span style="font-size: 11pt;"> the better because you have to
cook it fast. </span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>Ingredients:</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>Half pound Liver ,
sliced into thin servings</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>1 Big onion, slice
into rings</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>4 cloves Garlic,
crushed and minced</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>3 Tbsp. Soy sauce</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>1 tsp. Pepper</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>3 pcs. Calamansi
(extract only)</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>Oil for sautéing</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>1/4 cup Water </i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; margin: 0in;">
</div>
<div style="margin: 0in;">
<span style="font-size: large;"><b>How to do it:</b></span></div>
<div style="font-size: 11pt; margin: 0in;">
<br /></div>
<div style="font-size: 11pt; margin: 0in;">
<i>Saute garlic in
oil. Add the liver and mix. When the
liver is done, which means there no more blood coming out when you prick it
with a fork, pour water and soy sauce. Sprinkle with pepper. Bring to a boil.
Add the onion rings and the calamansi extract.
Simmer for a while but don't overcook the onions. Adjust taste if
desired. Serve with rice. </i></div>
<div style="font-size: 11pt; margin: 0in;">
<br /></div>
<div style="font-size: 11pt; margin: 0in;">
<br /></div>
<div style="font-size: 11pt; margin: 0in;">
<i><span style="color: red;">Trivia: The longer
you cook liver, the harder it gets. So make sure you just cook it right. Opt for chicken liver if you want it to
remain tender. </span></i></div>
<div style="font-size: 11pt; margin: 0in;">
<i><span style="color: red;"><span style="font-size: 11pt;">In place of calamansi, lime can be used.</span> </span></i></div>
<br />Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-65078929611462595472013-01-28T00:59:00.002-08:002013-01-28T01:00:44.379-08:00Squash cake (Okoy na kalabasa) <br />
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: 11pt;">When it comes to
</span><span style="font-size: x-large;">vegies</span><span style="font-size: 11pt;">, </span><span style="font-size: x-large;">innovations</span><span style="font-size: 11pt;"> should be done. I don't know but my husband and kids don’t
want the same </span><span style="font-size: x-large;">recipe</span><span style="font-size: 11pt;"> for vegetables over and over again. </span><span style="font-size: x-large;">No</span><span style="font-size: 11pt;"> repetitions, but modifications and
</span><span style="font-size: x-large;">revisions</span><span style="font-size: 11pt;"> can fool them. So, </span><span style="font-size: x-large;">instead</span><span style="font-size: 11pt;"> of
making soups, stews and sautes with my </span><span style="font-size: x-large;">squash</span><span style="font-size: 11pt;">, I grated it and make into </span><span style="font-size: x-large;">squash
cakes</span><span style="font-size: 11pt;">! Nice idea and a </span><span style="font-size: x-large;">good job</span><span style="font-size: 11pt;">!
Everybody loves it. Yumyum!</span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_xwEJHjLRxAp3OI5xkT-47lYSlkgdiWQkDuUFLiwpWhDKxwAIClZrfUEAcgHljC_spvbZVFj137KenHFO6SescxnIGmYEAsgoPnhtcsO5oFMgDMXdr5OC8-SedusSqQ3QBSRXD0XTyM/s1600/Photo0303.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_xwEJHjLRxAp3OI5xkT-47lYSlkgdiWQkDuUFLiwpWhDKxwAIClZrfUEAcgHljC_spvbZVFj137KenHFO6SescxnIGmYEAsgoPnhtcsO5oFMgDMXdr5OC8-SedusSqQ3QBSRXD0XTyM/s640/Photo0303.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting ready for cooking , okoy na kalabasa (squash cake)<br />
<br />
<div style="text-align: left;">
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>Grate 1 medium-sized
squash in a cheese grater. </i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>2 tomatoes, chopped</i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7p4IWwHlzkE852O_bizHQDl_lwsoYQueNhfoP2eWoJ_Um5KD_cxXfUf3T5gQNFk-gSAu5-Zl3DqOC-CR86XLoIyi6JyMUVTwjYJp8R4JImdE3ZMn05Dlh_RX9sCzEPN0PyPWA2ICngM/s1600/Photo0304.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7p4IWwHlzkE852O_bizHQDl_lwsoYQueNhfoP2eWoJ_Um5KD_cxXfUf3T5gQNFk-gSAu5-Zl3DqOC-CR86XLoIyi6JyMUVTwjYJp8R4JImdE3ZMn05Dlh_RX9sCzEPN0PyPWA2ICngM/s400/Photo0304.jpg" width="400" /></a></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>2 pieces ripe finger
chili or 1 bell pepper </i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>1 onion, chopped</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>2 cloves garlic,
minced</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>Salt and pepper to
taste</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>1 whole egg </i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>2 Tbsp. all purpose
flour</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>Oil for frying</i></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Mix the ingredients together. Heat oil in a non-stick pan. Scoop some of the mixture and put on hot oil. Flatten with the bottom of a turner. Cook each side for 3 minutes at medium fire. Drain on paper towel to remove excess oil. </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Serve hot! Super good and nutritious!</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>Dip: Vinegar with
garlic or just plain tomato catsup</i></div>
</div>
</td></tr>
</tbody></table>
<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com1tag:blogger.com,1999:blog-5238519773465531473.post-61606508822160601052013-01-28T00:41:00.000-08:002013-05-26T04:28:00.238-07:00The Best Palabok, Promise! <br />
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: x-large;">Ever</span><span style="font-size: 11pt;"> heard of
someone whose favorite food is </span><span style="font-size: x-large;">palabok</span><span style="font-size: 11pt;">? Before I thought it's </span><span style="font-size: x-large;">weird</span><span style="font-size: 11pt;">. But when I
heard Enchong Dee (a Filipino Actor from ABS-CBN channel) said that his </span><span style="font-size: x-large;">favorite</span><span style="font-size: 11pt;">
food is palabok, I thought: Oh my, how </span><span style="font-size: x-large;">much</span><span style="font-size: 11pt;"> more if he would be able to taste my palabok! Palabok is a tagalog term for </span><span style="font-size: x-large;">glass noodles</span><span style="font-size: 11pt;">
with </span><span style="font-size: x-large;">yellowish</span><span style="font-size: 11pt;"> sauce and topped with garnishes, </span><span style="font-size: x-large;">smoked-fish</span><span style="font-size: 11pt;"> giving the dominant
flavor. </span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKb64LZE2Az0jjhtLhSNEHErYkVUi6eeslTsjVnGk8qaN1qxoOnnoV-Hhqnr537wQAhf3aANqEQk_UwE7LHO5ubReTjnL7ymw6VenDaMO5JQEne4ArWnA5_74kLXJgh_Q5MFnysT6XGo/s1600/Photo0504.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKb64LZE2Az0jjhtLhSNEHErYkVUi6eeslTsjVnGk8qaN1qxoOnnoV-Hhqnr537wQAhf3aANqEQk_UwE7LHO5ubReTjnL7ymw6VenDaMO5JQEne4ArWnA5_74kLXJgh_Q5MFnysT6XGo/s400/Photo0504.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My palabok in a bilao</td></tr>
</tbody></table>
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: x-large;">Before,</span><span style="font-size: 11pt;"> Nepot was
not really into Palabok. If we would eat out in </span><span style="font-size: x-large;">Filipino</span><span style="font-size: 11pt;"> Restaurants, palabok was </span><span style="font-size: x-large;">never</span><span style="font-size: 11pt;"> a choice. I asked him one
time why not try palabok even for once, but he said, he </span><span style="font-size: x-large;">already </span><span style="font-size: 11pt;">did and will
never try again. He didn't like the </span><span style="font-size: x-large;">fishy </span>aftertaste <span style="font-size: 11pt;">of palabok that made him feel like </span><span style="font-size: x-large;">puking</span><span style="font-size: 11pt;">. </span></div>
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: 11pt;"><br /></span></div>
<div style="font-family: Calibri; margin: 0in;">
</div>
<div style="margin: 0in;">
<span style="font-size: 11pt;">But one time, I was
</span><span style="font-size: x-large;">craving</span><span style="font-size: 11pt;"> for palabok, and I thought maybe I could try it on my own. I'm also </span><span style="font-size: x-large;">not</span><span style="font-size: 11pt;"> a fan
but I wanted to try if I could make</span><span style="font-size: x-large;"> better</span><span style="font-size: 11pt;"> palabok that my hubby and family
would </span><span style="font-size: x-large;">love</span><span style="font-size: 11pt;">. The kind that we will always
</span><span style="font-size: x-large;">crave</span><span style="font-size: 11pt;"> for. </span></div>
<div style="font-size: 11pt; margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: 11pt;">And </span><span style="font-size: x-large;">yes</span><span style="font-size: 11pt;">, I am so proud that I was able to do it! And the best </span><span style="font-size: x-large;">part</span><span style="font-size: 11pt;"> is that, it's not only my
family who craves for it often, but also my friends and my </span><span style="font-size: x-large;">friends' friends</span><span style="font-size: 11pt;"> who
have tasted it. </span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: 15px;"><i><b>Here's how:</b></i></span></div>
<div style="margin: 0in;">
<span style="font-size: 15px;"><i><br /></i></span></div>
<div style="margin: 0in;">
</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>The glass noodles
should be blanched until al dente. Yes, al dente and not soft. Drain and
drizzle with oil. Set aside. </i></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_B-0f-_g-C1y1V9j8oLYlnsjQyXs4rvD2PoAlAvM6Jnfb-g7PBjYq5JF9MuXEqWePAGiEwRFSYD5G4xb7GUs9amCitiB4FJ2KJisymdnTCjguNEae0S3uzl6xy3rvYatS01DoENfthw/s1600/384875_2719201252693_964026828_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_B-0f-_g-C1y1V9j8oLYlnsjQyXs4rvD2PoAlAvM6Jnfb-g7PBjYq5JF9MuXEqWePAGiEwRFSYD5G4xb7GUs9amCitiB4FJ2KJisymdnTCjguNEae0S3uzl6xy3rvYatS01DoENfthw/s400/384875_2719201252693_964026828_n.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my plate of palabok</td></tr>
</tbody></table>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<i>My sauce is made of
annatto oil, where I saute my minced
garlic, shallots and the rest of the ingredients. I mix it with salt while
sauteing. The flavors have to blend well
altogether before adding the
flour to make it like "roux".
Then pour with water. Mix continuously
until it boils. </i></div>
<br />
<br />
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: 11pt;"><br /></span></div>
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: 11pt;"><br /></span></div>
<div style="font-family: Calibri; margin: 0in;">
</div>
<div style="font-size: 11pt; margin: 0in;">
<i>I use the following
for toppings/garnish: </i></div>
<div style="font-size: 11pt; margin: 0in;">
<i><br /></i></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<i>Fried
and shredded smoked fish </i></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<i>Crushed
chicharon (homemade chicharons are the best)
</i></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<i>Hard-boiled eggs </i></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<i>Chopped
green onions</i></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<br /></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<i>Drizzle
with calamansi. </i></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<br /></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<i>Perfect
palabok!</i></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<i><br /></i></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<i><br /></i></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
<i><br /></i></div>
<div style="font-size: 11pt; margin: 0in 0in 0in 1.5in;">
</div>
<div style="font-size: 11pt; margin: 0in;">
<i>You may use seafoods
for your toppings like mussels and shrimp.
Both should be cooked well before adding. But as for me, my palabok is so simple, no seafoods but tastes a lot better! </i></div>
Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com1tag:blogger.com,1999:blog-5238519773465531473.post-51713148308855418352013-01-26T00:24:00.002-08:002013-05-26T04:35:53.909-07:00Pizza, pizza, pizza overload!<span style="font-size: x-large;">One</span> of Nepot's <span style="font-size: x-large;">favorite</span> snacks! It can be heavy kaya pwede na ring lunch. It only has to be healthy. My pizza is always made <span style="font-size: x-large;">overloaded</span>! Overloaded with healthy <span style="font-size: x-large;">ingredients</span> from fresh <span style="font-size: x-large;">tomato sauce</span> up to the cheese toppings. What's <span style="font-size: x-large;">better </span>is that I make the crust myself, because we want it<span style="font-size: x-large;"> thick and fresh</span>. Sabi ni Nepot, he wants it that way kase nakakabusog and <span style="font-size: x-large;">yummy</span> talaga.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjydsx6PzSMNnb3u5pHN-NNBKWX3pr8J1ae38E5dnG3FbXEbR4H1wXAocq_PD3pb5b3_RbSuxec4AmTkBx_1NkRmB8kWuyDzK_twtiuQh40RdXmSQFsor2TpPM2DYUrQUoWg0W20m6Zg/s1600/GEDC0011.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjydsx6PzSMNnb3u5pHN-NNBKWX3pr8J1ae38E5dnG3FbXEbR4H1wXAocq_PD3pb5b3_RbSuxec4AmTkBx_1NkRmB8kWuyDzK_twtiuQh40RdXmSQFsor2TpPM2DYUrQUoWg0W20m6Zg/s400/GEDC0011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I pre-baked the crust for few minutes before laying the toppings.</i></td></tr>
</tbody></table>
<br />
My<span style="font-size: x-large;"> crust </span>is made from all purpose flour, sugar, salt, yeast and <span style="font-size: x-large;">olive oil</span>.<br />
<span style="font-size: x-large;">Prick </span>the crust with fork before baking. The<span style="font-size: x-large;"> toppings </span>vary. From beef balls or ground beef and<span style="font-size: x-large;"> beef tapa </span>(dried beef) to pineapples and bell pepper, you can have the <span style="font-size: x-large;">best </span>pizza of your choice! <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVcboJV1qYyeqUFU3HuYOF9cxXNGpajiYXYrRJ1CJrrX3LSl5xbb2HmdZMLMiP4YhLMGJas9_KpvJwAhRnhU1xpGDPsHFOsVVHSEzCIwejX9B0uOkEAnNHdgpieTBm4sI1UV9bLR9E1A/s1600/GEDC0010+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVcboJV1qYyeqUFU3HuYOF9cxXNGpajiYXYrRJ1CJrrX3LSl5xbb2HmdZMLMiP4YhLMGJas9_KpvJwAhRnhU1xpGDPsHFOsVVHSEzCIwejX9B0uOkEAnNHdgpieTBm4sI1UV9bLR9E1A/s400/GEDC0010+(2).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pizza crust topped with different toppings</i></td></tr>
</tbody></table>
I used <span style="font-size: x-large;">three</span> kinds of cheese combined: <span style="font-size: x-large;">cheddar</span> cheese, <span style="font-size: x-large;">Australian</span> cheese which i purchased from baking materials supplier and of course<span style="font-size: x-large;"> mozzarella </span>cheese which makes the gummy,<span style="font-size: x-large;"> sticky </span>effect. :D<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjunVfMUPhKQ4HGrvcgSjNmd__hDZhQEWGryWj4H0f2abJV4e7SeGDxbl-deihuu_N3WFf-39FvVK2G8YilDat6uZCTT8qJOx-y59HGoOJNbDkyz70J-lx2ZVq5JbR7kL1Tufcf4_328/s1600/GEDC0009+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjunVfMUPhKQ4HGrvcgSjNmd__hDZhQEWGryWj4H0f2abJV4e7SeGDxbl-deihuu_N3WFf-39FvVK2G8YilDat6uZCTT8qJOx-y59HGoOJNbDkyz70J-lx2ZVq5JbR7kL1Tufcf4_328/s400/GEDC0009+(2).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Here the pizza is being baked in a pizza pan cooker which my nepot brought home from the middle east </i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJIJ34GWHZ2Ev4MXSb-CMijhfkugd6TEQ-PnkMyod3VAN9mK8TIpvzcY8ISQ1F7YSu7Tc-BwQQrSPMsaZIMpJVW7L5QPfBZHoOluQclJJMPXaTYUVMhNLamko0Y10O4hMNEgViKAokrs/s1600/GEDC0016+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJIJ34GWHZ2Ev4MXSb-CMijhfkugd6TEQ-PnkMyod3VAN9mK8TIpvzcY8ISQ1F7YSu7Tc-BwQQrSPMsaZIMpJVW7L5QPfBZHoOluQclJJMPXaTYUVMhNLamko0Y10O4hMNEgViKAokrs/s640/GEDC0016+(2).JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pizza, beef and ham overload!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_JsrUUP5T6X4128tYr8dCv1JgccFOtBtw9X0k7VW4lhiiX9BSmsC55RPVB9EG00JUJkX-vCB0Kzj73SUSp_mtNaKDj7VPVrzumWCJZ8TS0SPi9UQXv8HkQXaKkbdzmt61mzpnT89xd8/s1600/Photo0433.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_JsrUUP5T6X4128tYr8dCv1JgccFOtBtw9X0k7VW4lhiiX9BSmsC55RPVB9EG00JUJkX-vCB0Kzj73SUSp_mtNaKDj7VPVrzumWCJZ8TS0SPi9UQXv8HkQXaKkbdzmt61mzpnT89xd8/s640/Photo0433.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This one has thicker crust, with dried beef (beef tapa) and more overload ready for the oven</i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vEl0Bv9rRGTMcUFQT1MhHWHsbg6xY2if_7kEilZadF721VOFivWawhM9PDJu7AtvtaJgZJzPtsDV8TuYJIOsrj4gSmvKAz4Bzbbqx_5SiBBhX4KvB67WYLWzGtnZZHBN1DHPofQKL_0/s1600/Photo0436.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vEl0Bv9rRGTMcUFQT1MhHWHsbg6xY2if_7kEilZadF721VOFivWawhM9PDJu7AtvtaJgZJzPtsDV8TuYJIOsrj4gSmvKAz4Bzbbqx_5SiBBhX4KvB67WYLWzGtnZZHBN1DHPofQKL_0/s640/Photo0436.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Done!</i></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfC1GWuEvYlzL3-4nkCL_U3O1QsSpafdTTCUMd5FoUWM46iE3v0P5-2GfmWEu6EIWRS2Sf9tJq6ZKFdEyROyagyuKyfaq8thwsP4kw2H3Imoulm__QhN_F_GNGiTsA5LUxOBab60MrPh8/s1600/Photo0438.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfC1GWuEvYlzL3-4nkCL_U3O1QsSpafdTTCUMd5FoUWM46iE3v0P5-2GfmWEu6EIWRS2Sf9tJq6ZKFdEyROyagyuKyfaq8thwsP4kw2H3Imoulm__QhN_F_GNGiTsA5LUxOBab60MrPh8/s640/Photo0438.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>ready to be sliced</i></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8SNRQMxJmRgnhpWGMz76yzwVwlbHgKbspuw0O-wp6T74eKn-J6ItMeHQA7PROEuv9wDw5SLUKycrqhS2ZHRvEYLMv9M-piebDpfIg_PHzGNd-3m9QJNOKpJSR7wkztG0nzPkkGpU9hY/s1600/Photo0440.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8SNRQMxJmRgnhpWGMz76yzwVwlbHgKbspuw0O-wp6T74eKn-J6ItMeHQA7PROEuv9wDw5SLUKycrqhS2ZHRvEYLMv9M-piebDpfIg_PHzGNd-3m9QJNOKpJSR7wkztG0nzPkkGpU9hY/s640/Photo0440.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pick your choice sweetie! Love them all!</td></tr>
</tbody></table>
I made these for my <span style="font-size: x-large;">birthday</span>, wherein I had my guests dig in and enjoy my pizza. I actually baked <span style="font-size: x-large;">15 pizzas</span> that day. But still Nepot had much of it. He really<span style="font-size: x-large;"> loves</span> it... with hot sauce. Yummy!!!<span style="font-size: x-large;"> Great and Filling!</span> (Burp...) <br />
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<i><span style="color: red;">Trivia: Crusts vary based on the kind of flour used. Whole wheat flour can be made but it can be too heavy. </span></i>Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-38355243911237010042013-01-25T20:41:00.000-08:002013-01-25T20:41:15.811-08:00Habhabin ang sarap ng Pancit Lucban<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2h4M8ctFDG7j8wk29G9la3q7uv9KTcRiKLUH4n7aQYg-6W5ot54DEcOahpWUN1mQt6en6gHsV8iyfCTwVVuuwFa2OzOk8s93fVn5xQqtZJW2xgIRTPTwDCaxPINlPrVHXhVgh3TQqk0/s1600/IMG1486A.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2h4M8ctFDG7j8wk29G9la3q7uv9KTcRiKLUH4n7aQYg-6W5ot54DEcOahpWUN1mQt6en6gHsV8iyfCTwVVuuwFa2OzOk8s93fVn5xQqtZJW2xgIRTPTwDCaxPINlPrVHXhVgh3TQqk0/s400/IMG1486A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pancit Habhab (pancit Lucban)</td></tr>
</tbody></table>
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<span style="font-size: x-large; text-align: center;">A</span><span style="text-align: center;">nywhere</span><span style="text-align: center;"> in </span><span style="font-size: x-large; text-align: center;">Quezon (Province)</span><span style="text-align: center;"> you'll find <span style="font-size: x-large;">pancit habhab</span>. Isa na nga itong street food dito. Habhab means to eat <span style="font-size: x-large;">directly</span> with the mouth (without utensils). So this pancit (noodles) has to be <span style="font-size: x-large;">eaten</span> that way. At dahil it's anywhere else there, naging<span style="font-size: x-large;"> comfort food</span> ito ni nepot. <span style="font-size: x-large;">Accessible</span>, cheap at instant! But because he remains special to me, <span style="font-size: x-large;">mas masarap</span> pa rin ang special na pancit habhab na gawa ko! I used pancit Lucban. Yes, the kind of pancit from Lucban. Lucban is a town in Quezon, famous for its <span style="font-size: x-large;">Pahiyas Festival</span> and Kamay ni Hesus. It's just like egg noodles but <span style="font-size: x-large;">brown</span> in color that is just blanched (not cooked). The rest of the<span style="font-size: x-large;"> toppings</span> or ingredients are cooked. But the best part of this is the<span style="font-size: x-large;"> vinegar</span>. It gives habhab the taste like no other! It has to be little<span style="font-size: x-large;"> spicy</span> to experience the kick that's fantastic. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_tnTJ25Ca-AlB5VbNCoYwecw2WeKWSzu3oBW8U4H2yMZ2FtTC4q0sQzHDFW3h9DU15b3nKEOwm0iSVhnCccO8gwWJVgbwsHLkj_9Poqk_miSy_fEsMzWp38N7tF6C2igVbXLgTZLV4E/s1600/IMG1481A.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_tnTJ25Ca-AlB5VbNCoYwecw2WeKWSzu3oBW8U4H2yMZ2FtTC4q0sQzHDFW3h9DU15b3nKEOwm0iSVhnCccO8gwWJVgbwsHLkj_9Poqk_miSy_fEsMzWp38N7tF6C2igVbXLgTZLV4E/s640/IMG1481A.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pancit Lucban with toppings and Sesame seeds</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iVC8ao21eE8N9vD319-lRDB2EKw4qhRmTbosOxdHyefrh-_PtdjQsjWKOa7UmxDLZd7poJGoEi6jz6vym-F7Pltp2tUge0LgvmUkBHiSqq-sqlM7leXZPlgmAeEjE4CMJedRqNmfU4s/s1600/IMG1555A.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iVC8ao21eE8N9vD319-lRDB2EKw4qhRmTbosOxdHyefrh-_PtdjQsjWKOa7UmxDLZd7poJGoEi6jz6vym-F7Pltp2tUge0LgvmUkBHiSqq-sqlM7leXZPlgmAeEjE4CMJedRqNmfU4s/s1600/IMG1555A.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vinegar sauce for the Pancit Lucban</td></tr>
</tbody></table>
After<span style="font-size: x-large;"> blanching</span> the noodles, make sure to drain it well and<span style="font-size: x-large;"> drizzle </span>with oil. It will avoid the noodles from <span style="font-size: x-large;">sticking </span>together. Then saute the toppings, consist mainly of garlic, onions, carrots, sayote, pechay and pre-cooked <span style="font-size: x-large;">chicharon.</span> I also have big onion rings, green onions and sesame seeds for the<span style="font-size: x-large;"> garnish</span>. <br />
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This vinegar sauce for the pancit habhab is made of <span style="font-size: x-large;">vinegar</span>, chopped onions, chilis, sugar, salt, <span style="font-size: x-large;">shallots</span> and little garlic. <br />
<i><span style="font-size: large;">Haluin at habhabin!!!</span></i><br />
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<i><span style="color: red;">Trivia: Pancit habhab is best eaten in banana leaf. </span></i>Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-87571516328051297922013-01-25T16:54:00.002-08:002013-01-30T16:50:37.495-08:00Homemade Longganisa (sausage) <br />
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<span style="font-size: x-large;">H</span><span style="font-size: 11pt;">ealthy and
</span><span style="font-size: x-large;">D</span><span style="font-size: 11pt;">elicious! That's how I would always describe my foods! And when I say that, you have to </span><span style="font-size: x-large;">believe </span><span style="font-size: 11pt;">me.
As they said: Never Trust a </span><span style="font-size: x-large;">skinny</span><span style="font-size: 11pt;"> chef. Haha! That's so true! That's why I
never want to get on a </span><span style="font-size: x-large;">diet</span><span style="font-size: 11pt;">! Well, I'm proud that I'm into healthy and
delicious foods. I'm </span><span style="font-size: x-large;">not</span><span style="font-size: 11pt;"> into processed
foods, especially those that are </span><span style="font-size: x-large;">preserved</span><span style="font-size: 11pt;"> with artificial flavors, colors and
additives.</span><span style="font-size: x-large;"> So? </span> <span style="font-size: 11pt;">So, even if it had to
take extra time preparing, I make sure I have some in the fridge when </span><span style="font-size: x-large;">cravings
</span><span style="font-size: 11pt;">come into the air… </span></div>
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<span style="font-size: 11pt;">And! Of course, I
</span><span style="font-size: x-large;">prepare</span><span style="font-size: 11pt;"> them myself. That is to make
sure it's clean and</span><span style="font-size: x-large;"> healthy</span><span style="font-size: 11pt;">. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijG1QWUVOx3QhcMot3vJEkk1sN53SXjkCJvYJLwzZQuYgHR1oUm9Jly-ObJ_zCsMdzkusg5R_EB7GHJxymho2KaLh1LkzASauvqum_mVvkqVrrhEJH83ysU3kRKyiAP7cMYwzslRkINO4/s1600/46184_1494080145431_2298945_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijG1QWUVOx3QhcMot3vJEkk1sN53SXjkCJvYJLwzZQuYgHR1oUm9Jly-ObJ_zCsMdzkusg5R_EB7GHJxymho2KaLh1LkzASauvqum_mVvkqVrrhEJH83ysU3kRKyiAP7cMYwzslRkINO4/s640/46184_1494080145431_2298945_n.jpg" width="640" /></a></div>
<span style="font-family: Calibri; font-size: 15px;">With this </span><span style="font-family: Calibri;"><span style="font-size: x-large;">sausages</span></span><span style="font-family: Calibri; font-size: 15px;"> (uu nga, longganisa sa tagalog), I have to spend 4 hours to finish 2 kilograms of meat into</span><span style="font-family: Calibri;"><span style="font-size: x-large;"> links</span></span><span style="font-family: Calibri; font-size: 15px;">. Stuffing the casing takes a long time so this </span><span style="font-family: Calibri;"><span style="font-size: x-large;">recipe </span></span><span style="font-family: Calibri; font-size: 15px;">calls for "patience". I use </span><span style="font-family: Calibri;"><span style="font-size: x-large;">collagen </span></span><span style="font-family: Calibri; font-size: 15px;">casing for this recipe. And the first time I served nepot with it, he said, "Wow, masarap nga! Pwede nang ibenta!" </span><span style="font-family: Calibri; font-size: 15px;"> </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjME4eihIG717Q5cbUDYqWnrJn_wf-0PF1EMl4mL3EnEqSPivP5is8bWw16b8xDc8K8kV4NMFdUQJQ1nHsk2Atxus4WhG3esY6Ljl5hkbcMltJQ8A79XlLmt4f_SCSTTuYJp5OKF6av6TE/s1600/DSC02834.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjME4eihIG717Q5cbUDYqWnrJn_wf-0PF1EMl4mL3EnEqSPivP5is8bWw16b8xDc8K8kV4NMFdUQJQ1nHsk2Atxus4WhG3esY6Ljl5hkbcMltJQ8A79XlLmt4f_SCSTTuYJp5OKF6av6TE/s400/DSC02834.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Sausage (Longganisa)<br />
this thinner version goes well with pancit canton and kimchi </td></tr>
</tbody></table>
<i><br /></i>
<i>Ingredients:</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjME4eihIG717Q5cbUDYqWnrJn_wf-0PF1EMl4mL3EnEqSPivP5is8bWw16b8xDc8K8kV4NMFdUQJQ1nHsk2Atxus4WhG3esY6Ljl5hkbcMltJQ8A79XlLmt4f_SCSTTuYJp5OKF6av6TE/s1600/DSC02834.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i></i></a><i><br /></i>
<i>1 kg. coarsely ground pork</i><br />
<i>1 kg coarsely ground beef</i><br />
<i>1/4 kg. pork fat, ground</i><br />
<i>salt (according to taste)</i><br />
<i>1 tbsp. sugar</i><br />
<i>1 whole garlic bulb, pressed and minced</i><br />
<i>1/4 cup extract from oregano leaves</i><br />
<i>1 tsp. pepper, ground</i><br />
<i>1 tsp. paprika</i><br />
<i>1 tsp. fennel seeds, crushed</i><br />
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<span style="font-size: 11pt;">Mix the ingredients well, but </span><span style="font-size: x-large;">don't overdo</span><span style="font-size: 11pt;">. Stuff into casings. Prick with needle to </span><span style="font-size: x-large;">release</span><span style="font-size: 11pt;"> air. Tie to make sausage links. Refrigerate. </span><span style="font-size: x-large;">Fry or grill! </span><span style="font-size: 11pt;">Great-tasting sausage! Ay, longganisa pala... :)</span></div>
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<i><span style="color: red;">Trivia: Collagen casings are also made from animal parts (mainly the parts that produce collagen), and they are edible. Soak first in water for a minute before using. It softens the casing making it easier to stuff. </span></i></div>
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Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-64862729281692991902013-01-18T23:49:00.002-08:002013-01-25T20:00:45.515-08:00Eggplant forever... (Talong habangbuhay...)<span style="font-size: x-large;">Eggplant</span>, <span style="font-size: x-large;">"talong"</span>, aubergines. Whatever you call it, it remains on the<span style="font-size: x-large;"> top list</span> of nepot's favorite vegies. Yes, his week is <span style="font-size: x-large;">never</span> complete or happy or satisfying without a "talong" <span style="font-size: x-large;">meal</span>. Even if it only means once a week. Ask him in one word how he <span style="font-size: x-large;">describes </span>talong and he'd say: <span style="font-size: x-large;">MASARAP!</span> (delicious) Ask him how he feels everytime he learns we have talong for lunch or dinner and he'd say: <span style="font-size: x-large;">Wow, exciting! </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaQz2b2FRMWCjJboe0dgaKpEZ-0_tsz1RD72vR7PP26tFFdbpSe6CxL_FQw-CQJ2BBWSkaEdu4hIgjzDA3sbt66WeJ4YsvOXAkXn1PIHGYnD1COhlMJknvqDjRqHv89S2v5_0E6DJzok/s1600/Photo0405.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaQz2b2FRMWCjJboe0dgaKpEZ-0_tsz1RD72vR7PP26tFFdbpSe6CxL_FQw-CQJ2BBWSkaEdu4hIgjzDA3sbt66WeJ4YsvOXAkXn1PIHGYnD1COhlMJknvqDjRqHv89S2v5_0E6DJzok/s640/Photo0405.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">peppered baked talong</td></tr>
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This talong meal was just made in a <span style="font-size: x-large;">rush</span>. Because nepot was <span style="font-size: x-large;">missing</span> talong already and because I cooked <span style="font-size: x-large;">adobo</span> at that time, he was thinking that talong would be an excellent match with my classic adobo. So I sliced my talong,<span style="font-size: x-large;"> drizzled</span> with <span style="font-size: x-large;">olive oil</span>, rubbed with salt and sprinkled with pepper. I lined the <span style="font-size: x-large;">seasoned talong</span> in a pan, cover the pan tightly and <span style="font-size: x-large;">baked</span> the talong for 3 minutes on each side. <span style="font-size: x-large;">Perfect!</span> So, the next time you make adobo for lunch, try to have this too! If you're into <span style="font-size: x-large;">mediterranean </span>foods, you can add <span style="font-size: x-large;">cumin</span> and curry powder to the seasonings. Yum! Ooohhh, that one makes my mouth <span style="font-size: x-large;">water</span>...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHftXHtGZZBVfsBWz-Q1x-adQzVaKmAL4-8v6vhw1-j1WBsc4HnQvaocHRnhUabMpGVbyUDOGua6yD4qEKAsip_ijc-ryU59_D8ZC5BdKxlHNuF1-ItHBYcfIQa1hrSPY1IcftrkKqz7U/s1600/torta.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHftXHtGZZBVfsBWz-Q1x-adQzVaKmAL4-8v6vhw1-j1WBsc4HnQvaocHRnhUabMpGVbyUDOGua6yD4qEKAsip_ijc-ryU59_D8ZC5BdKxlHNuF1-ItHBYcfIQa1hrSPY1IcftrkKqz7U/s640/torta.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tortang Talong! Super sarap!</td></tr>
</tbody></table>
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<span style="font-size: x-large;">Tortang talong</span>!!! Yipeee!!! <span style="font-size: x-large;">Eggplant omelette</span>. That's how I would translate that into English. I <span style="font-size: x-large;">love</span> this too, and so does our son,<span style="font-size: x-large;"> cholo</span>. One talong dish we gladly share <span style="font-size: x-large;">together</span>. Tortang talong becomes more special with banana or tomato <span style="font-size: x-large;">ketchup</span>. But for me, I love it more with vinegar and <span style="font-size: x-large;">garlic</span> on the side or crushed<span style="font-size: x-large;"> tomatoes </span>with chopped <span style="font-size: x-large;">shallots</span>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQyAeOEDEA8XPcRp9ATJwE61SU0F5n4AgB6ipDixZcFCmqHNHSykSap1AT77XulDCJarbWa4_9_i6oLUdqkk2VHbNcHe32cVCDh0-OVAD1izt8-iHPcSUlha1Bnhm0FgI_wErI-9OLFk/s1600/251363_1932224338762_280120_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQyAeOEDEA8XPcRp9ATJwE61SU0F5n4AgB6ipDixZcFCmqHNHSykSap1AT77XulDCJarbWa4_9_i6oLUdqkk2VHbNcHe32cVCDh0-OVAD1izt8-iHPcSUlha1Bnhm0FgI_wErI-9OLFk/s400/251363_1932224338762_280120_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tinigang na gulyasan<br /></td></tr>
</tbody></table>
This photo on the right is<span style="font-size: x-large;"> </span><i><span style="font-size: x-large;">Tinigang na Gulyasan.</span> </i>Don't know exactly how it is called, but this gulyasan or <span style="font-size: x-large;">skipjack tuna</span> is cooked in vinegar with garlic,<span style="font-size: x-large;"> ginger</span>, salt and pepper and <span style="font-size: x-large;">finger chili</span>. And because i am pleasing nepot, sliced talong has to be added. <span style="font-size: x-large;">Voila</span>! Rice all you can! If i have some left overs of pork fats (especially from my adobo), I would put it on the pan before laying the fish. It's <span style="font-size: x-large;">oil</span> makes my tinigang more special. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fnehntEhgnhOmJ22DGiMsX0D7uUr6LSHg4dTCSp8spH8kbGIMHgOZbgqiPsBIyS17rb3XI2GO7n8jF2W3QIJmiUwssHBAC90lifiqNDD47Bq7gmD4Q55tmsE_nuMUVUfQ1WqdM695vY/s1600/247800_1951874350000_3577630_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fnehntEhgnhOmJ22DGiMsX0D7uUr6LSHg4dTCSp8spH8kbGIMHgOZbgqiPsBIyS17rb3XI2GO7n8jF2W3QIJmiUwssHBAC90lifiqNDD47Bq7gmD4Q55tmsE_nuMUVUfQ1WqdM695vY/s640/247800_1951874350000_3577630_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Binagoongang baboy with talong</td></tr>
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See that? It was supposed to be a simple <i><span style="font-size: x-large;">pork binagoongan</span></i>. Pork binagoongan is sliced pork sauteed and cooked in bagoong (shrimp paste). You can purchase<span style="font-size: x-large;"> fresh </span>shrimp paste from wet market. Other <span style="font-size: x-large;">ingredients</span> for binagoongan are finely chopped <span style="font-size: x-large;">garlic</span>, chopped <span style="font-size: x-large;">onions</span>, <span style="font-size: x-large;">sugar</span>, <span style="font-size: x-large;">cane vinegar</span> and chili <span style="font-size: x-large;">pepper</span>. Yes, this one is spicy. Now, if you're an <span style="font-size: x-large;">eggplant fanatic</span>, add sliced eggplants! Eggplant goes well with bagoong, and adding it to pork binagoongan makes it a lot <span style="font-size: x-large;">better</span>. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeQopvDmtlFO-eXYi6BXv2ncUjrsDvCBEPOl3_KKoiRBPZ90ZSfjAB5u0VKqUYpMQaVCbHxt9AKa_XCV3z0cP76mLcOPN84fH92zUblcvf8jDo3oms1kWfQBIPfaB3fZTTiDAC9WvR4Q/s1600/2012-08-08+17.51.20.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeQopvDmtlFO-eXYi6BXv2ncUjrsDvCBEPOl3_KKoiRBPZ90ZSfjAB5u0VKqUYpMQaVCbHxt9AKa_XCV3z0cP76mLcOPN84fH92zUblcvf8jDo3oms1kWfQBIPfaB3fZTTiDAC9WvR4Q/s640/2012-08-08+17.51.20.jpg" width="640" /></a></td></tr>
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<i>Ensaladang talong (Eggplant Salad)</i></div>
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A <span style="font-size: x-large;">perfect appetizer</span>! The dressing is simple yet really appetizing. <span style="font-size: x-large;">Boil</span> some eggplants until tender. Then <span style="font-size: x-large;">cool</span> it a bit or run in cold water to cool then <span style="font-size: x-large;">tear</span> or shred with fingers. <span style="font-size: x-large;">Mash</span> in salt and pepper. Meanwhile prepare the <span style="font-size: x-large;">dressing</span>. Chop some <span style="font-size: x-large;">tomatoes</span> and shallots. Mix the two together, then add with vinegar, sugar and pepper. Pour into the <span style="font-size: x-large;">shredded talong</span>. Mix well. hmmmm... <span style="font-size: x-large;">yum</span>! </div>
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Eggplant for a <span style="font-size: x-large;">party</span>? Yes, why not? I made this first during my <span style="font-size: x-large;">daughter's</span> third birthday, then when my <span style="font-size: x-large;">husband</span> came home from abroad, I made it again for his <span style="font-size: x-large;">bienvenida party</span>. I call it Eggplant Parmigiana. Layers of eggplant, <span style="font-size: x-large;">ground beef</span>, homemade<span style="font-size: x-large;"> tomato sauce</span>, <span style="font-size: x-large;">bechamel sauce</span> and <span style="font-size: x-large;">cheese</span> then baked. Tastes wonderful! you can try it. Really really good! You can use the <span style="font-size: x-large;">bigger</span> eggplants or aubergines for this recipe. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvrvECTs_5zi2QDIsrL6XloGAOUAyoQByKK7_vlY6Pg0xmLfsfysHopvI3SPpRF-waFJWUo0U8HEfKcSe8eM8WanOwGEOAaZCCyhUMZld33-5XZTNmp5J8hcldHoCA9cOup3c8f2otA4/s1600/228056_1872834094043_7295924_n+(2).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvrvECTs_5zi2QDIsrL6XloGAOUAyoQByKK7_vlY6Pg0xmLfsfysHopvI3SPpRF-waFJWUo0U8HEfKcSe8eM8WanOwGEOAaZCCyhUMZld33-5XZTNmp5J8hcldHoCA9cOup3c8f2otA4/s640/228056_1872834094043_7295924_n+(2).jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant Parmigiana or Beefy Eggplant Lasagna</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSCQEEp9wGc8SMVOdf3T3mFEi5VQ-Yl83UroBSJ-U9ECxpCDcXhoTHEOk0HqBOodV2iG7Lgj4AN1zDXoaaqeAD2bQ66cDAQf3GlRTDYU1fd3rsBavRlv-Kv4HElRctNmppg0XoRTdRAA/s1600/Photo0407.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSCQEEp9wGc8SMVOdf3T3mFEi5VQ-Yl83UroBSJ-U9ECxpCDcXhoTHEOk0HqBOodV2iG7Lgj4AN1zDXoaaqeAD2bQ66cDAQf3GlRTDYU1fd3rsBavRlv-Kv4HElRctNmppg0XoRTdRAA/s400/Photo0407.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Talong in Kare-kare (Recipe available in another blog) </td></tr>
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<span style="font-size: x-large;">Kare-kare</span> is not complete and perfect if one of the vegies is missing. And one of the best is <span style="font-size: x-large;">eggplant </span>(for nepot only. for me, I wouldn't want to miss <span style="font-size: x-large;">banana heart</span> in karekare). Kare-kare is <span style="font-size: x-large;">beef</span> stew in peanut sauce. A perfect recipe is available in this <span style="font-size: x-large;">site</span> too. Great meal for a great <span style="font-size: x-large;">husband</span>!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMx_z3GSpJlR_xPlnVndFQocuOAg99kKyrvSZypPg5Gz6aRZYhJ29N9w7fDEhI3ltLlqmoDHty_lHfJEwEVyds384ZlMKGviUdJ8uFzHhq_1oS1liX-Ezy0QWznnBZTGXdu25BdzsKLI/s1600/Photo0178.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMx_z3GSpJlR_xPlnVndFQocuOAg99kKyrvSZypPg5Gz6aRZYhJ29N9w7fDEhI3ltLlqmoDHty_lHfJEwEVyds384ZlMKGviUdJ8uFzHhq_1oS1liX-Ezy0QWznnBZTGXdu25BdzsKLI/s640/Photo0178.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Talong Guisado</td></tr>
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<span style="font-size: x-large;">Talong guisado</span> goes well with any<span style="font-size: x-large;"> fried</span> dish. I learned this from my mom who, just the same with my husband is a talong <span style="font-size: x-large;">addict</span>! But this one is different from the usual <span style="font-size: x-large;">sauteed</span> talong because this one is<span style="font-size: x-large;"> boiled</span> first. So, the same with the talong salad, you have to boil the talong first then <span style="font-size: x-large;">shred or tear</span>. Then saut<em style="background-color: white; font-style: normal; line-height: 16px;"><span style="font-family: Times, Times New Roman, serif;">é</span></em> in oil, garlic, onions, tomatoes. Sprinkle with salt and pepper to taste. The more tomatoes, the <span style="font-size: x-large;">better</span> the taste.<br />
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This is my eggplant show. <br />
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<b style="color: red;">Trivia: <i>Eggplants are called aubergines in other recipes especially in mediterranean dishes. </i></b><br />
<br />Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-48111072797232534772013-01-12T16:27:00.004-08:002013-01-25T20:47:00.780-08:00Puto, puto, puto... oh my fluffy puto! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OQm0ZY7aI-Ln5xsjh4aKP0Z6_Ydx77Wo5yVTUCR6aftbsYBjUmMCxuDQQ-532pvuEoYnFceH8LPmzmlIzgp6oysTv8wIR12og_g3Kn9MNmALr-vVqY2Qnmsd0tRJQUmhcsfLhAB0__U/s1600/puto-bilao.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OQm0ZY7aI-Ln5xsjh4aKP0Z6_Ydx77Wo5yVTUCR6aftbsYBjUmMCxuDQQ-532pvuEoYnFceH8LPmzmlIzgp6oysTv8wIR12og_g3Kn9MNmALr-vVqY2Qnmsd0tRJQUmhcsfLhAB0__U/s320/puto-bilao.jpg" width="320" /></a></div>
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<span style="color: #351c75; font-size: x-large;">Yes</span>, my <span style="color: #351c75;"><span style="font-size: x-large;">fluffy</span> <span style="font-size: x-large;">puto</span></span> comes in different sizes and toppings!
At love na love talaga ‘to ni nepot and our kids lalo na kung may dinuguan on
the side. There goes my puto sa <span style="font-size: x-large;">bilao</span>! Yes.
Kung merong pancit luglog at pancit pal;abok sa bilao, meron ding puto sa
bilao! Truly a great perfect treat for large parties. Oh, wait... for adult parties ha! Made from the finest and freshest ingredients, my fluffy
puto <span style="font-size: x-large;">melts</span> in the mouth that you’ll keep on asking for more. Napanood ko the other week na yong <span style="font-size: x-large;">egg tart</span> na
famous sa Macau ay hindi talaga originally from Macau. So sabi ko ke nepot, “pwede
ko rin palang dalhin sa ibang lugar ang puto ko and </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkNmhQsEYQ7nCKfZhjKY9h_ExSLVsl4_lYjcG4oAGQwPwJN6zL-YEtzf_ssuXv8c820CGRTVuZmfmsxLqSj3DcTUbYtxL9V27iTEO9KgmJzg8DuHuy2hXDOpuDTZ1ovP-7MDGi-JxgjU/s1600/Photo0477.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkNmhQsEYQ7nCKfZhjKY9h_ExSLVsl4_lYjcG4oAGQwPwJN6zL-YEtzf_ssuXv8c820CGRTVuZmfmsxLqSj3DcTUbYtxL9V27iTEO9KgmJzg8DuHuy2hXDOpuDTZ1ovP-7MDGi-JxgjU/s400/Photo0477.jpg" width="400" /></a></div>
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make it famous there”. <span style="font-size: x-large;">Hmmmm... </span> Let's think about it. Pero... for now, secret muna <span style="font-size: x-large;">recipe</span> ko
ha. Pero in case you really want, you can email me on the<span style="font-size: x-large;"> email</span> add provided
and i will send you. </div>
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You can also use <span style="font-size: x-large;">smaller pans</span> that will fit in your cooker. Like the one on the photo on the left. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVz5WwU_M4OYhfeUeRfL-Q6uD5MqjXThoKGUQTQBw32JQTHPf_7uEqlosfJpcuriI8MHA7sC6gTU4O9RRE0gWoXP4LsoC-yNFNTpPAURsSWd1VmuC9RXXg0AFxK6bmzFkHZJzpm_DmwxI/s1600/Photo0484.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVz5WwU_M4OYhfeUeRfL-Q6uD5MqjXThoKGUQTQBw32JQTHPf_7uEqlosfJpcuriI8MHA7sC6gTU4O9RRE0gWoXP4LsoC-yNFNTpPAURsSWd1VmuC9RXXg0AFxK6bmzFkHZJzpm_DmwxI/s400/Photo0484.jpg" width="400" /></a></div>
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And then, here goes mini puto for kids’ parties! I call it <span style="font-size: x-large;">minis.</span> Ciempre aside from
the fact na cute sila, love ng kids ang parang marshmallows na puto in <span style="font-size: x-large;">assorted</span>
paper cups. Of course, lahat ng kids in the party would love to indulge! Some of them even <span style="font-size: x-large;">skip</span>ped the pasta and the
other foods in the party just to be able to eat more <span style="font-size: x-large;">puto</span>. And when I learned
about that, I felt happy and told myself I certainly make the best puto in
town! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ipWapqGgIv5Tz4JsRdkcaHCx9H2Ych2ElqD53TWkYSYWXepwSuxpkdV_ZnUcfgqL4f6zgdMGqGJqmPQmaYCN3uivzJXHu_BT6-clrwntfSDVeH06MUFibgRcBBp4YasNr0JRtg6jWzE/s1600/GEDC1369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ipWapqGgIv5Tz4JsRdkcaHCx9H2Ych2ElqD53TWkYSYWXepwSuxpkdV_ZnUcfgqL4f6zgdMGqGJqmPQmaYCN3uivzJXHu_BT6-clrwntfSDVeH06MUFibgRcBBp4YasNr0JRtg6jWzE/s640/GEDC1369.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFodcSZ3Hy3IGLMWV0YcVcDiDoczCYjlFYilKAP7vlG0077wvQQ0bcOS9FER5-BdEGRnUTjnNHsVGuDzSYcSaAGDQkbS7zzc6uBNAlt1kiJ6p_i5ZGYaKD0q7pAFkt7YqaerbJb0XmFo/s1600/GEDC1365.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFodcSZ3Hy3IGLMWV0YcVcDiDoczCYjlFYilKAP7vlG0077wvQQ0bcOS9FER5-BdEGRnUTjnNHsVGuDzSYcSaAGDQkbS7zzc6uBNAlt1kiJ6p_i5ZGYaKD0q7pAFkt7YqaerbJb0XmFo/s400/GEDC1365.JPG" width="400" /></a></div>
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Last December, I made this minis with <span style="font-size: x-large;">chocolate </span>toppings for my daughter iona's school <span style="font-size: x-large;">christmas</span> party. When I checked my paper cups, I found out that there were only two colors left: <span style="font-size: x-large;">Brown</span> and <span style="font-size: x-large;">white</span>! So, I decided to make <span style="font-size: x-large;">cheese</span> for the white cups and chocolate for the brown cups. Sabi ni Iona, "I <span style="font-size: x-large;">love</span> the chocolate puto!" And her classmates loved it too! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDI9vBC2dQEdYpMoanLIpqLINiRCx3jnUpfZ31Qc1aaFOcDD7qhi7pbXOnqq6Nh5kWum91cX9yrsWP4Fgm0j1PGCh49Ui1WNOagd3JAf1duBygs-mMBly2ON6A-5AOZvYqijwrvZRAEU/s1600/Photo0478.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDI9vBC2dQEdYpMoanLIpqLINiRCx3jnUpfZ31Qc1aaFOcDD7qhi7pbXOnqq6Nh5kWum91cX9yrsWP4Fgm0j1PGCh49Ui1WNOagd3JAf1duBygs-mMBly2ON6A-5AOZvYqijwrvZRAEU/s400/Photo0478.jpg" width="400" /></a></div>
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And who wouldn't want <span style="font-size: x-large;">pork asado</span> on puto? Yes, it's <span style="font-size: x-large;">puto pao</span>! With pulled pork asado and some cheese on top, this puto came out to be so <span style="font-size: x-large;">specia</span>l! You just have to cook the asado well so it would go with the fluffiness of the puto. Pagkakain ni nepot ng isa, <span style="font-size: x-large;">umisa</span> pa ulet cia, at umisa na naman at umisa pa ulet! Well, <span style="font-size: x-large;">5 inches </span>lang naman ang diameter nito! </div>
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OR, you may opt for this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6glj1gM8StIJqdiGPPlPoWiDmsO-SUMUb27T1d-m2-2elgbrH3Lz4cNURkt-Hx8w4JStzUsgK1GWq4TntKENQfrqbSJb9R4nIObjnZUQEzbBszHItp1PI0Cjn1XQa-hZ-Gvgw5jyYWVw/s1600/Photo0474.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6glj1gM8StIJqdiGPPlPoWiDmsO-SUMUb27T1d-m2-2elgbrH3Lz4cNURkt-Hx8w4JStzUsgK1GWq4TntKENQfrqbSJb9R4nIObjnZUQEzbBszHItp1PI0Cjn1XQa-hZ-Gvgw5jyYWVw/s400/Photo0474.jpg" width="400" /></a></div>
Puto with <span style="font-size: x-large;">salted egg</span>! Nice, right? Just pick the <span style="font-size: x-large;">freshest</span> salted egg you can find. The taste is a lot better than cheese. Do you know the taste of eating something sweet and rich in egg with something salty and much<span style="font-size: x-large;"> egg-y</span> on top that melt away together? <span style="font-size: x-large;">sarap! </span><br />
parang ensaymada but a lot fluffier than that! promise, you<span style="font-size: x-large;"> won't say no</span> to this!<span style="font-size: x-large;"> </span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxta5bc5Kwjhs48h4iG5LvkzSpoVII8Lx_97vpjWhuPlSTzGwgYnrC3CSS6T5r6XEo8ivFDkb5qHm6QqZRD3SNdRZXg9xErJqFP0gscF3FBAwa1YRBeLFVEPmSvpqlHb6bn0BvaA4dLUI/s1600/GEDC0075+(3).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxta5bc5Kwjhs48h4iG5LvkzSpoVII8Lx_97vpjWhuPlSTzGwgYnrC3CSS6T5r6XEo8ivFDkb5qHm6QqZRD3SNdRZXg9xErJqFP0gscF3FBAwa1YRBeLFVEPmSvpqlHb6bn0BvaA4dLUI/s400/GEDC0075+(3).JPG" width="400" /></a></div>
At ang pang-finale! Puto with <span style="font-size: x-large;">Dinuguan</span> (Pork and <span style="font-size: x-large;">blood stew</span>). You'll love it, especially if your dinuguan is cooked deliciously... Wanna know how? Ask me, i'll teach you. Will be posting <span style="font-size: x-large;">recipe</span> soon. Sabi ni Nepot, "I wouldn't want anything else today, but this! sarap!" <br />
How about you?<br />
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<i><span style="color: red;">Trivia: Pig's blood can be purchased from meat vendors in the market or you get it free as long as you buy pork. Make sure it is clean. Ask your vendor too if the blood is salted or not. </span></i><br />
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Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com124tag:blogger.com,1999:blog-5238519773465531473.post-13824824387023011622012-07-30T07:54:00.002-07:002013-01-25T20:49:35.239-08:00Okoy Kolokoy (with oatmeal) Fish burger with oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JuxTSGDOpRoAoZiaArg9i_c6GXdSubfHYy2LlyRZ9Xr98j2UzsRWy5t_vEBhyaofg83XMI4iRMgtKBe-KWEIZ6I4DZynhsqLU2U6CDwCy3qtGpZn47WKp-CjKhIHNSXslz-U1cGNN9I/s1600/okoy+with+oatmeal.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JuxTSGDOpRoAoZiaArg9i_c6GXdSubfHYy2LlyRZ9Xr98j2UzsRWy5t_vEBhyaofg83XMI4iRMgtKBe-KWEIZ6I4DZynhsqLU2U6CDwCy3qtGpZn47WKp-CjKhIHNSXslz-U1cGNN9I/s400/okoy+with+oatmeal.jpg" width="400" /></a></div>
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<span style="font-size: x-large;">K</span>ung merong <span style="font-size: x-large;">oatmeal</span> cookies, na mabentang-mabenta sa mga bata, meron akong naimbentong oatmeal<span style="font-size: x-large;"> okoy</span>! At first try, nagustuhan ni Nepot. Lalo na kung isasawsaw sa ketchup. Pwede rin sa sukang may bawang. <span style="font-size: x-large;">Nakakatuwa</span> kase dahil lang sa oatmeal sa pantry na hindi na na-consume, naisipan kong gamitin para sa paggawa ng okoy. </div>
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Nabili ko ang mga <span style="font-size: x-large;">dilis </span>o bulinaw (o anchovies sa English) sa <span style="font-size: x-large;">palengke</span>. Kalahati ng mga ito ay kinilaw ko. That's true! isa-isa kong hinimay at inalis ang <span style="font-size: x-large;">tinik</span> ng mga pinong isda! Hahay... <span style="font-size: x-large;">nakakapagod</span> yon ha. Pero masarap! Masyado akong nasarapan, promise! <span style="font-size: x-large;">Okay <span style="color: red;">Okoy</span></span>, eto na pano gumawa ng oatmeal okoy.</div>
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Mga Sangkap:</div>
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300 gramo ng dilis o <span style="font-size: x-large;">anchovies </span>(med. sized), alisan ng ulo at tinik</div>
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1 tasang <span style="font-size: x-large;">oatmeal</span> (instant)</div>
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1/2 tasang all purpose flour</div>
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2 <span style="font-size: x-large;">itlog</span> </div>
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2 camatis, tinadtad o dinaan sa processor para maging pino</div>
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1 sibuyas, tinadtad ng pino</div>
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3 pirasong bawang, tinadtad ng pino</div>
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asin at paminta</div>
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mantika pang-prito</div>
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Pano gawin:</div>
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Pagsama-samahin ang lahat ng mga <span style="font-size: x-large;">sangkap</span>. Haluin. Initin ang kawali at lagyan ng matika. Salukin ang mixture ng okoy gamit ang 1/4 tasa. <span style="font-size: x-large;">Iprito</span> hanggang maging golden brown ang kulay. Baliktarin. Ulitin hanggang maubos ang mixture. Hmmm... yummy! <span style="font-size: x-large;">masarap </span>talaga!</div>
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<i><span style="color: #cc0000;">Trivia: Kung nais na mejo crispy ang okoy, gumamit ng 1/4 tasang all purpose flour at 1/4 tasang corn flour o cornstarch. </span></i></div>
Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-58426371662709086092012-07-22T22:37:00.004-07:002013-01-25T20:54:08.890-08:00Dinilawang Manok<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvtwauLRtd8AZHhbNtdLDeTR_Y3BE3l7eUP9xCGgZHrW8dEoKVN_W7DTc3jbHBn-3ICZoJswOG4OYsI1wnX8wpbtZP6_KGnNEqBQHOfa0lsSiYAxm41A3oJhePLrG3Btmqw5mAQGLn_g/s1600/dinilawang+manok.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvtwauLRtd8AZHhbNtdLDeTR_Y3BE3l7eUP9xCGgZHrW8dEoKVN_W7DTc3jbHBn-3ICZoJswOG4OYsI1wnX8wpbtZP6_KGnNEqBQHOfa0lsSiYAxm41A3oJhePLrG3Btmqw5mAQGLn_g/s640/dinilawang+manok.jpg" width="640" /></a></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #bf9000; font-size: x-large;">K</span>ahit anong luto yata sa manok, gusto ni <span style="color: #351c75; font-size: large;">Nepot</span>. Pero itong dinilawang manok, isa sa mga cravings nya na hindi ko matanggihan. Ito ang <span style="font-size: x-large;">pinaka-masarap </span>na dinilawang manok na nakain nya! haha! Aside sa flavorful <span style="font-size: large;">tanglad</span> (lemongrass or citronella), at sa siling haba <span style="font-size: large;">(finger chili)</span>, lalong pinasarap ng flavor ng <span style="font-size: x-large;">luyang dilaw. </span></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Totoong mapapa <span style="font-size: x-large;">"rice please.."</span> ka ulet. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mga Sangkap:</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 kilo Paboritong parte ng manok (pero I recommend thighs and wings) </span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cup <span style="font-size: large;">kakang gata </span></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cup ikalawang gata </span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 bungkos ng tanglad (o lemon grass)</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4-5 piraso siling haba (finger chili) hiwain ng pahilis (diagonal)</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 pirasong<span style="font-size: x-large;"> luyang dilaw</span> (katamtaman ang laki, singhaba ng hinlalaki) hiwain</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 piraso luya (2 inches ang haba)</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 sibuyas tinadtad</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 piraso (cloves) bawang (tinadtad)</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 kutsarang mantika</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">paminta at asin</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Igisa ang bawang sa mantika. Idagdag ang sibuyas at luya. Haluin hanggang sa lumabas ang <span style="font-size: x-large;">flavor</span> ng mga sangkap. Idagdag ang manok. Haluin hanggang sa maluto ang <span style="font-size: x-large;">manok</span>. Ilagay ang ikalawang gata. <span style="font-size: x-large;">wag haluin</span> at wag tatakpan. isama ang luyang dilaw at ang sili. hayaang kumulo ng bahagya. Hinaan ang apoy. Hintaying kumonti ang sabaw bago ibuhos ang ikalawang gata. </span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Huwag haluin.<span style="font-size: x-large;"> Idagdag ang tanglad</span>. Lagyan ng <span style="font-size: x-large;">asin</span> at <span style="font-size: x-large;">paminta</span>. Hayaang kumulo. Saka pa lang hahaluin. </span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Kung nais na <span style="font-size: large;">magmantika</span> ang gata, hayaang kumulo ng bahagya hanggang sa magmantika.</span><br />
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<span style="color: red; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Trivia:<br /><i>Ang luyang dilaw ay maari ring mabili ng pulbos (o powdered form) sa mga supermarket na may label na 'turmeric' or 'ground turmeric'. Ang sabaw ng nilagang luyang dilaw o turmeric tea ay mainam sa paglilinis ng bituka at kidneys. Kaya mainam na gamitin sa cleansing diet o kaya ay gawing regular na inumin sa araw-araw. </i></span><br />
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Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-3769020196157760022012-01-27T05:29:00.000-08:002013-01-25T20:56:16.023-08:00Beefy Ginataang Kalabasa at Sitaw (Beef with yellow squash and string beans in coconut milk)<span style="font-size: x-large;">Simple</span> ginataan dish that is completely<span style="font-size: large;"> healthy</span>! This dish has the <span style="font-size: x-large;">perfect </span>combination of the coconut milk and the <span style="font-size: x-large;">milky</span> flavor of beef. Parehong favorites ni <span style="font-size: large;">nepot</span>! Kaya lang since he's blood type B, i also limit his<span style="font-size: large;"> cravings</span> for ginataan. So, i added oil that is suitable or healthy for him (para mag-blend sa coco oil). At yon na yon--ang <span style="font-size: x-large;">beef juice</span> na hahalo sa<span style="font-size: large;"> coconut milk</span> will produce a really delicious flavor (at ciempre ang nutrients ng kalabasa). Pick the yellow one. You only have to simmer the beef (without water) in low fire, to extract its juice. At sa dish na ito, hindi na ako gumamit ng ikalawang gata. I just used <span style="font-size: x-large;">kakang-gata</span> (or the first extract) I just added a little water to it. <br />
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Well, just one <span style="font-size: large;">healthy</span> way of pampering my <span style="font-size: large;">nepot</span>!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbY9J8c6wxpNViOSUMKjTU-XjpdMU52cO9YsyDOPLb_GhO42ZwzoOWxXhrUVY9Ja7246v9uzTTsmn3H4EiQmQ3WlqHRddDrgqe0_6-N_J8zeG068-vgS2_Zm3TpgeDNVkz_oSMuYqBLD0/s1600/101_1962.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbY9J8c6wxpNViOSUMKjTU-XjpdMU52cO9YsyDOPLb_GhO42ZwzoOWxXhrUVY9Ja7246v9uzTTsmn3H4EiQmQ3WlqHRddDrgqe0_6-N_J8zeG068-vgS2_Zm3TpgeDNVkz_oSMuYqBLD0/s400/101_1962.JPG" width="400" /></a></div>
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Mga sangkap (ingredients):</div>
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3 cloves garlic (<span style="font-size: large;">chopped)</span></div>
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1 medium-sized onion (finely chopped)</div>
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300 grams ground beef (<span style="font-size: large;">lean</span>)</div>
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1/4 of a medium sized yellow squash (you can add more if you want)</div>
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5-6 pieces string beans (sitaw) (cut into 2")</div>
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2 green finger chili</div>
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1 full cup <span style="font-size: large;">kakang gata</span> plus 1/2 cup warm water, salt and pepper to taste<br />
<i><span style="color: red;">humimig na parang hangin... </span></i> </div>
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<b><i>Paano lutuin:</i></b></div>
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Ilagay ang ground beef sa isang mababaw na pan at isalang sa mahinang apoy. Ihalo ang bawang at sibuyas. Lagyan ng konting asin. <span style="font-size: large;">Haluin</span> at takpan. Hayaang makatas ang juice ng beef habang umiinit ang pan. Hintaying makatas ang juice bago ibuhos ang gata at ang tubig. <span style="font-size: large;">Huwag</span> tatakpan. Ilagay ang kalabasa. </div>
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Hayaang <span style="font-size: x-large;">kumulo</span> at maluto ng bahagya ang kalabasa. idagdag ang sitaw. haluin ng bahagya. Hintaying maluto ang mga gulay. timplahan ng ayon sa panlasa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FXT5qGdbw7J4oHyRYcPCN9XwOeAj-HIHH2KW_gv_Fo_Eld7R1TXcxQaUVWnTkoMS9qEdvzhIFYs-hB3F9UA0d-TDJcFchyphenhyphenfB4VQtpfgNfojxn9ileEbheZmwbGeoZsAj8_IEfVJXg9s/s1600/101_1965.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FXT5qGdbw7J4oHyRYcPCN9XwOeAj-HIHH2KW_gv_Fo_Eld7R1TXcxQaUVWnTkoMS9qEdvzhIFYs-hB3F9UA0d-TDJcFchyphenhyphenfB4VQtpfgNfojxn9ileEbheZmwbGeoZsAj8_IEfVJXg9s/s320/101_1965.JPG" width="320" /></a></div>
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Simple way of topping your steamed rice. One healthy option for your kids to enjoy too! That's how my C<span style="font-size: large;">holo </span>finished his'. </div>
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My <span style="font-size: large;">Iona</span> indulged in it too with the squash mashed with the beef to make it a little yellowish! </div>
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As for me and my nepot, we love to extract the finger chili to make it hotter! </div>
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We love it. You surely will too!</div>
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<span style="color: red;">trivia: <i>para sa mga lutuin na hahaluan ng ibang ingredients na mamantika, mas mainam na gumamit ng lean beef. Pero kung gagawa ng beef dumplings at sausages, mas masarap na gamitin ang round ground beef para hindi mag-dry ang dish mo. both dumplings and sausages are better when tender yet firm and juicy! </i></span></div>
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Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-74848823332516575972012-01-27T01:13:00.000-08:002013-01-25T20:52:37.938-08:00Great-tasting Piniñahang Manok (Chicken in milk with pineapple)Pagkatapos ng sari-saring <span style="font-size: x-large;">Mediteranean</span> chicken dishes na gustung-gusto namin, naisip kong magluto ng chicken na<span style="font-size: large;"> hindi ko masyadong gusto</span>. And this is it! Pero, believe me, ito na ang pinaka-masarap na piniñahang manok na natikman ko (hahaha... <span style="font-size: large;">buhatin ang sariling bangko!</span>) Madali kase akong masuya sa dishes with milk, kaya i tried to <span style="font-size: x-large;">modify</span> it this time. You can try it. The <span style="font-size: x-large;">secret</span>? ginger juice and toasted garlic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ps-k0kOT7VuHxDxj7FUUxZ6EE39Y-qp16mifV6WTlmiidaq5V_hNM_sgvQA0Gaj0apbDGzON5NC71COKHUFVsFE3z4VbUmgkJzqWBiVyA0riCfdes2jyX_cVbCx_TeKykXY7YoMu9n0/s1600/101_1977fsdfg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ps-k0kOT7VuHxDxj7FUUxZ6EE39Y-qp16mifV6WTlmiidaq5V_hNM_sgvQA0Gaj0apbDGzON5NC71COKHUFVsFE3z4VbUmgkJzqWBiVyA0riCfdes2jyX_cVbCx_TeKykXY7YoMu9n0/s640/101_1977fsdfg.jpg" width="640" /></a></div>
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Mga sangkap (ingredients):</div>
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5-6 cloves <span style="font-size: large;">garlic</span> (pressed then minced)</div>
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1 onion (chopped)</div>
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little oil for sauteing</div>
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juice from a<span style="font-size: large;"> thumb-sized ginger</span> (kinatas na luya)</div>
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1/2 kilo chicken wings or drumlets</div>
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salt and pepper </div>
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1/2 cup evaporated<span style="font-size: large;"> milk</span> (or 1 small can)</div>
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1 small can pineapples (chunks)</div>
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(include the juice)</div>
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<i><span style="color: red;">wish, love and more love</span></i><br />
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<b><i>Procedure:</i></b></div>
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Igisa ang bawang sa <span style="font-size: large;">mantika </span>hanggang maging golden brown. Idagdag ang sibuyas. Haluin hanggang maging translucent ang sibuyas. Ilagay ang manok at ibuhos ang ginger juice. Lagyan ng asin. haluin at takpan ng 3 minuto. hayaang maluto ang<span style="font-size: x-large;"> </span><span style="font-size: large;">manok.</span> Lagyan ng 3 Tbsp. ng <span style="font-size: large;">juice</span> from pineapple at 3 Tbsp. ng <span style="font-size: large;">gatas</span>. pakuluin sa mahinang apoy hanggang sa bahagyang makati ang sabaw. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02MGqrri4yMe5xXNeOjwQJiTe99Lh7ufA-m1PVhf4gRDkpJ9OaL7DWnXjkmb7r5D5xpodVKh822yYoYP81NotzzvEY3StRaM4bn-PplM3rvoZep_rGoWnwDpuRYRkAdevrF8-Tgzdwcw/s1600/101_1974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02MGqrri4yMe5xXNeOjwQJiTe99Lh7ufA-m1PVhf4gRDkpJ9OaL7DWnXjkmb7r5D5xpodVKh822yYoYP81NotzzvEY3StRaM4bn-PplM3rvoZep_rGoWnwDpuRYRkAdevrF8-Tgzdwcw/s640/101_1974.JPG" width="640" /></a></div>
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this is how it looks while simmering...</div>
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This time, ibuhos na ang natitirang gatas at ang pinya. Timplahan ng asin at paminta ayon sa panlasa. Simmer hanggang sa kumonti ang sabaw.<span style="font-size: x-large;"> Kailangang</span> maging mejo malapot ang sabaw ng yong <span style="font-size: x-large;">piniñahang</span> manok.</div>
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Tikman! mmmm... good! </div>
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<span style="font-size: x-large;">Steamed</span> rice lang ang katapat!</div>
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T<i><span style="color: red;">rivia: Ang kinatas na luya ay maaring ilagay sa kahit na anong putaheng manok bago o habang niluluto. Nakaka-alis ito ng lansa ng manok at nakakadagdag ng sustancia sa luto mo. Pero ang pag-marinate ng manok sa asin ng hihigit pa sa <span style="font-size: large;">45</span> minutes can <span style="font-size: large;">dry</span> your chicken. Mawawala ang juice! </span></i></div>
Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-77509006624068186782011-11-12T07:34:00.000-08:002013-01-25T20:59:20.674-08:00masarap na Shao-mai ni dumai<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Mahilig kami sa <span class="Apple-style-span" style="font-size: x-large;">authentic</span> Chinese dishes, minus the msg... pero among those dishes, <i><span class="Apple-style-span" style="font-size: x-large;">shao-mai</span></i> ang una kong pinerfect! well, hindi siguro perfect sa iba pero para kay <span class="Apple-style-span" style="font-size: x-large;">nepot</span>, my shao-mai has the most delicious <i><span class="Apple-style-span" style="font-size: large;">shao-mai-y</span></i> taste! Ganyan ako mag-describe ng pagkain. I just want to repeat or quote what others have said. Tamang-tama lang kase ang<span class="Apple-style-span" style="font-size: x-large;"> timpla</span> at habang kinakain mo, lalo kang natatakam dahil sa sarap ng chili-garlic paste na ginagawa ko rin ahead of time. Akala ko dati, nasa sawsawan lang ang <span class="Apple-style-span" style="font-size: x-large;">secret</span>, hindi pala. Pag maraming klase na ang natikman mo, may hahanap-hanapin kang isang pinakamasarap para sayo sa mga yon. <span class="Apple-style-span" style="font-size: x-large;">Simple</span> lang ang recipe kong ito ng shao-mai. Although, modified version ko na ito kase i don't use msg, I think, it's the ginger and the sesame oil which make my shao-mai authentic! At ng una ko itong subukan, nasundan yon ng isa pang request at isa pa at isa pa... that was eleven years ago. At ang totoo, nasa <span class="Apple-style-span" style="font-size: x-large;">kamay</span> lang ang sikreto. Never overdo the mixture. :) </span><br />
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Dati-rati, bumibili lang ako ng <span class="Apple-style-span" style="font-size: x-large;">wonton</span> wrapper na readily available in the market. I preferred the thin ones na mas <span class="Apple-style-span" style="font-size: x-large;">elastic</span> kesa sa makapal na madaling masira. Ngayon, marunong na akong gumawa ng wrappers. Mas masarap at <span class="Apple-style-span" style="font-size: x-large;">garantisado</span>! Mejo time-consuming nga lang ang recipe na ito kung gagawa ka pa ng wrapper, but it's<span class="Apple-style-span" style="font-size: x-large;"> worth a try</span>! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDwdAB-lWedPx7skPaRld4L3gQQctoL8SnHigGAob98JzZffJ9y9_KzzKmXwziiFjNcb3Tyo3ueQOVej4FHu3nBy8MUY7zOHAcTvazwQuCnbCEQMy04xxNVM9s-jGIeNxANyD6gHa0gA/s1600/IMG1253A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDwdAB-lWedPx7skPaRld4L3gQQctoL8SnHigGAob98JzZffJ9y9_KzzKmXwziiFjNcb3Tyo3ueQOVej4FHu3nBy8MUY7zOHAcTvazwQuCnbCEQMy04xxNVM9s-jGIeNxANyD6gHa0gA/s640/IMG1253A.jpg" width="640" /></span></a></div>
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">nakakatakam, di ba?</span><br />
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit; font-size: x-large;">Shao-Mai</span><br />
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Ingredients:</span><br />
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1/2 kilo giniling na karne ng baboy (ground pork)</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1/2 kilo giniling na karne ng baka (ground beef)</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">2 tablespoons katas ng luya (ginger juice) -dikdikin ang luya hanggang sa makatas</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">2 tablespoons cornstarch</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">5 cloves garlic (finely minced)</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1 medium-sized onion (finely chopped or minced)</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1 egg</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1 cup bread crumbs</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">2 tablespoons sesame seeds (toasted)</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1 tablespoon salt </span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1 tablespoon sesame oil</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">pepper to taste</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">wonton wrappers o gumawa ng sariling wrappers (recipe below)</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">calamansi, chili-garlic paste (recipe below) at soy sauce </span><br />
<span class="Apple-style-span" style="color: #cc0000; font-family: inherit; font-size: large;"><b><i>Mahabang oras at tiyaga</i></b></span><br />
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Pagsama-samahin ang lahat ng ingredients na binanggit sa taas. Haluin ng <span class="Apple-style-span" style="font-size: x-large;">malinis na kamay</span> upang magsama-sama ang lahat ng sangkap. Ihanda ang wonton wrappers at lagyan ang bawat isa ng isang kutsarita (teaspoon) ng pinag-samasamang sangkap. </span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="Apple-style-span" style="font-size: x-large;">Pasingawan </span>sa kumukulong tubig (steam in a rolling boil) ng 15 minuto. </span><br />
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Serve with chili-garlic paste, calamansi at soy sauce. Sprinkle with <span class="Apple-style-span" style="font-size: x-large;">toasted sesame seed</span> and chopped shallots before serving.</span><br />
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit; font-size: x-large;">Chili-garlic paste</span><br />
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Ilagay ang 1/4 tasang dinikdik at tinadtad na bawang (finely minced garlic) sa kawali, lagyan ng 1/8 tasang tubig at tinadtad na sili. Pakuluin sa mahinang apoy hanggang sa maging parang paste at makati (maubos ang tubig). Buhusan ng konting mantika at haluin hanggang sa maging brown ang bawang. Maaring gumamit ng <span class="Apple-style-span" style="font-size: x-large;">chili-powder</span> o <span class="Apple-style-span" style="font-size: x-large;">kuchugaru</span> kung gusto ang mapulang kulay nito. </span><br />
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<span class="Apple-style-span" style="clear: right; color: #741b47; float: right; font-family: inherit; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IxjILD_BeLTof2xR9X0JsyXP-F5S-2DiJ2hY-jICA3XmEDpSWHzuqrqtJMsmHrl0TihQCsk0O8Kw8kDS4GXy9JzolTKkqe-KrRAktbDoh_x9kTmfxtsWGHHPPTjAZovKie-I49JA_2M/s320/DSCF6170.JPG" width="320" /></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit; font-size: x-large;">Wonton wrappers:</span><br />
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">3 cups all purpose flour </span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1 egg (beaten)</span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1/8 cup water</span><br />
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Ilagay sa isang bowl ang flour, ilagay ang itlog. <span class="Apple-style-span" style="font-size: x-large;">Dahan-dahang</span> lagyan ng tubig habang hinahalo. Masahin (Knead well) mabuti hanggang sa maging isang <span class="Apple-style-span" style="font-size: x-large;">bola</span> ng dough at wala ng dumidikit sa kamay habang minamasa. I-roll ang <span class="Apple-style-span" style="font-size: x-large;">dough</span> at putul-putolin sa sukat na1" bawat isa. Gawing bilog na parang holen ang bawat isang gayat. I-<span class="Apple-style-span" style="font-size: x-large;">flatten</span> ng rolling pin hanggang sa maging manipis na bilog. Gamitin gaya ng regular na paggamit ng wonton wrappers. </span><br />
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Maari din itong gamitin sa <span class="Apple-style-span" style="font-size: x-large;">fried</span> at <span class="Apple-style-span" style="font-size: x-large;">boiled </span>dumplings. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><i>Trivia: <b><span class="Apple-style-span" style="color: red;">Kuchugaru</span></b> -<span style="color: red;"> Ay ang tawag sa red hot chili powder sa Korea. Ito ay kulay pula na nagbibigay ng magandang kulay sa lutuin. Ito ang ginamit na pampa-anghang sa chili-garlic paste sa taas. </span></i></span><br />
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</span>Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com4tag:blogger.com,1999:blog-5238519773465531473.post-64401091016309217052011-10-13T04:19:00.000-07:002011-10-16T08:50:08.316-07:00Ginataang Igat (eel), para kay nepot<span class="Apple-style-span" style="color: #274e13; font-family: inherit;">Kung merong klase ng luto na gusto ni<span class="Apple-style-span" style="font-size: x-large;"> nepot</span> at least <a href="http://ginataangigat.blogspot.com"></a>isang beses sa isang linggo, <span class="Apple-style-span" style="font-size: x-large;">ginataan</span> yon. kaya halos na-perfect ko na ang ginataan ko sa loob ng <span class="Apple-style-span" style="font-size: large;">12 years</span>! Mula sa bicol express, ginataang karne ng <span class="Apple-style-span" style="font-size: x-large;">kalabaw</span>, ginataang talong, ginataang alimasag na may kalabasa at kung anu-ano pa. pero ibang-iba ang ginataan ko ngayon! Bibihira lang ako makakita ng ganitong isda sa palengke lalo na ang ganito kalalaki. <span class="Apple-style-span" style="font-size: x-large;">Eel</span> ang tawag dito o<span class="Apple-style-span" style="font-size: x-large;"> igat</span> sa tagalog. Pero sa ibang bahagi ng katagalugan, <span class="Apple-style-span" style="font-size: large;">Ubod</span> ang tawag nila dito. Kelangan mong pumili ng malalaki para hindi masyadong matinik. At kung lasa naman ang pag-uusapan... hay, pamatay sa sarap! Sa <span class="Apple-style-span" style="font-size: x-large;">Manay</span>, sa davao oriental, <span class="Apple-style-span" style="font-size: x-large;">casili</span> ang tawag nila dito. At ang lalaki nila! Hindi pwedeng i-display ng buo sa palengke kase katatakutan ng mamimili. parang anacondas ang laki! and they are expensive! Probably the <span class="Apple-style-span" style="font-size: x-large;">most expensive</span> you can find in their market. Ngayon, gusto kong i-share ang recipe ko ng ginataang igat sa inyo. Ang recipe pong ito ay may tama lamang na kombinasyon ng mga sangkap o ingredients. Maaaring dagdagan ang timpla ng naaayon sa panlasa. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkzqdXjiC7emO08Kj41-io2uMECQVrBmKy9koT4C_UDfmS5Ter-1wZsVPUrlvJo0pSCKBYAcCKeaSExCqVmUgRxjD4DAm5TzO9Eu5PM75_NIkxJa0M7lKmmtNX7gXTnonwYA_8p14gVI/s1600/DSC04567.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #274e13;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkzqdXjiC7emO08Kj41-io2uMECQVrBmKy9koT4C_UDfmS5Ter-1wZsVPUrlvJo0pSCKBYAcCKeaSExCqVmUgRxjD4DAm5TzO9Eu5PM75_NIkxJa0M7lKmmtNX7gXTnonwYA_8p14gVI/s320/DSC04567.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="color: #274e13;"><i><br />
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<span class="Apple-style-span" style="color: #274e13;"><i>Ingredients:</i></span><br />
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<ul><ul><li><span class="Apple-style-span" style="color: #274e13;"><i>1 kilong igat (hiniwa sa 1.5 inches ang bawat isa)</i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>2 cups kakang gata ng niyog (unang gata)</i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>2 cups ikalawang gata </i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>1/2 kutsara ng pulbos na luyang dilaw (turmeric powder)</i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>1 kutsara ng curry powder</i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>1 pirasong sibuyas, tinadtad</i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>3 butil ng bawang, pinitpit</i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>5 pirasong siling haba,hiniwa ng pahilis (finger chilies, cut diagonally)</i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>2 kutsarang suka</i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>asin at paminta (ayon sa panlasa)</i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>siling labuyo (kung gusto lang naman)</i></span></li>
<li><span class="Apple-style-span" style="color: #990000;"><b><i>isang kilong tyaga at saya</i></b></span></li>
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<span class="Apple-style-span" style="color: #274e13;"><i>Paano Lutuin:</i></span><br />
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<span class="Apple-style-span" style="color: #274e13;">Magtunaw ng <span class="Apple-style-span" style="font-size: large;">asin</span> sa <span class="Apple-style-span" style="font-size: large;">suka</span>. Lagyan din ng paminta at ibuhos sa ginayat na <span class="Apple-style-span" style="font-size: x-large;">igat</span>. Isalansan sa kawali o sa isang mababaw na kaserola ang mga ito. ilagay ang bawang, paminta,curry powder at ang luyang dilaw. ibuhos ang ikalawang gata. Isalang sa apoy. Hayaang kumulo at saka hinaan ang apoy. BABALA: Wag hahaluin at wag tatakpan Kapag luto na ang isda, ibuhos na ang kakang gata. Hayaang kumulo. Ilagay ang hiniwang siling haba. Maaari ng haluin ng dahan-dahan. Hinaan ang apoy, at hayaang makati ng bahagya ang sabaw. Lagyan ng asin at paminta ayon sa panlasa. :D</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvy5cCQW2B4yRLw5kw5KEj_ubOG9zU60Ix-EAbITRBMVcM4UBUhElft0ALU16B9l0i0sN10MkTLvW7u_2nUXOzT5THtnVDqAqbmS0SCW7n_uc_awmGFkHK-zYR6LZV2D1uYkxq_CqQRE/s1600/DSC04566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvy5cCQW2B4yRLw5kw5KEj_ubOG9zU60Ix-EAbITRBMVcM4UBUhElft0ALU16B9l0i0sN10MkTLvW7u_2nUXOzT5THtnVDqAqbmS0SCW7n_uc_awmGFkHK-zYR6LZV2D1uYkxq_CqQRE/s400/DSC04566.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #274e13;"><br />
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<span class="Apple-style-span" style="color: #274e13;">Para kay nepot, ito ang pinakamasarap na luto sa<span class="Apple-style-span" style="font-size: x-large;"> igat</span>. Pwede ring gamitin ang recipe sa <span class="Apple-style-span" style="font-size: x-large;">hito</span> (catfish) at sa <span class="Apple-style-span" style="font-size: x-large;">tulingan</span> (mackerel). enjoy!!! :D hindi pwedeng walang kanin... saing na!</span><br />
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<div style="text-align: center;">XOXOXO</div><div style="text-align: center;">=)<br />
<div style="text-align: left;">Trivia: <i><b>Turmeric Powder</b> - ay pinulbos na luyang dilaw. Ito ay maaring pinulbos na pinatuyong ugat ng luyang dilaw, o kinatas at saka pinatuyo. Mainam sa maraming uri ng sakit at nakapagpapagaling ng mga problema sa kalusugan at balat, lalo na sa isang blood type O.</i></div></div>Anonymoushttp://www.blogger.com/profile/09150564869559450988noreply@blogger.com0tag:blogger.com,1999:blog-5238519773465531473.post-16509240454302974952011-10-12T23:21:00.000-07:002013-01-26T00:25:55.047-08:00Kare-kare, ang paborito ni nepot<a href="http://karekareparakaynepot.blogspot.com/"></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Naku, ang daming paboritong pagkain ni</span><span class="Apple-style-span" style="color: #274e13; font-size: large;"> nepot.</span><span class="Apple-style-span" style="color: #274e13;"> At dahil lagi nyang pinupuri ang lasa at klase ng pagkaing niluluto ko, cia ang paborito kong </span><span class="Apple-style-span" style="color: #274e13; font-size: large;">guest</span><span class="Apple-style-span" style="color: #274e13;"> sa kusina. Ang sarap nyang kasama sa pagkain. Gaganahan ka kahit busog ka na! Sige, ishi-share ko sa inyo ang ilan sa mga pinaka-paborito nyang pagkain! At dahil top of the list ang karneng baka, nangunguna ang </span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #660000;">Kare-kare</span><span class="Apple-style-span" style="color: #274e13;">. </span></span><span class="Apple-style-span" style="color: #274e13;">kahit sino sigurong pinoy, lalo na ang nasa abroad, hinahanap-hanap ang sarap ng kare-kare! Siguro nga, pinakamasarap sa kanya ang luto ko kaya kahit kelan ay hindi na nya sinubukan umorder ng kare-kare sa kahit saang restaurant. he would always say that mine is the BEST! Now, let me share this one bowl to you... </span></span><br />
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<span class="Apple-style-span" style="clear: left; float: left; font-family: 'Trebuchet MS', sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8sDQrVmvsq_cobzbCTEj7JeXh68BLy0eAZXhejj2v2WkUeZNe9LzYK9umMYuJbJVHpkVfmnrS8-pF7IS5gAWekisxRqKTUm2X7QZzbM_tAKIcRoWY1OTMErSKvNSJW_4CoegI9i1bxc/s400/DSC05171.JPG" width="400" /></span></div>
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Natakam ka ba? </span><br />
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Nong bata pa ako, sabi ng tatay ko, mas lalo raw sumasarap ang kare-kare pag natagalan na sa fridge(nabahaw na kare-kare). At totoo yon! o siguro depende sa panlasa ng tao. Pero dito sa amin, kahit sauce na lang natitira, tinatabi pa rin sa fridge. At noon din, tinutulungan ko ang nanay ko mag- grind ng <span class="Apple-style-span" style="font-size: large;">freshly cooked peanuts, oil</span> and <span class="Apple-style-span" style="font-size: large;">sugar</span> altogether para makagawa kami ng homemade peanut butter. At yon ang pinakamasarap na ingredient ng kare-kare. You really have to try this! </span><br />
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<span class="Apple-style-span" style="color: #274e13;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Recipe:</span></i></span><br />
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<li><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><i> 1/2 kilong buntot at tuwalya ng baka (gayatin ng ayon sa serving, kasama ang balat)</i></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>tubig (sapat na matakpan ang karneng lalagain)</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>1/2 kilong peanut butter (pinoy style peanut butter ang the best)</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>2-3 pirasong puso ng saging (pag-apatin ang bawat isa)</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>10 piraso ng sitaw (putul-putulin)</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>10 dahon ng pechay na tagalog</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>4 pirasong talong, katamtaman ang laki at hiwain ayon sa gustong sukat</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>1/4 tasang buto ng achuete</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>10 butil ng bawang (pitpitin at tadtarin)</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>3 pirasong sibuyas (katamtaman ang laki, tinadtad)</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>1/8 tasang mantika</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><i>konting paminta (kung gusto)</i></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #990000;"><i><b>maraming oras at pagmamahal</b></i></span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnLoGcqgmW9pO24r9IownVgepzWjcP_kx2hmiIlziETkwOqTTKoPDIPOwm7oIM3gkqcJSZA0C9Ub4zECL5gbAv7hI16KCtER2K7GKDKy69uQDENPzoLnSA5Q3JFOvdT7BtwgCx4ith0s/s1600/DSC05170.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnLoGcqgmW9pO24r9IownVgepzWjcP_kx2hmiIlziETkwOqTTKoPDIPOwm7oIM3gkqcJSZA0C9Ub4zECL5gbAv7hI16KCtER2K7GKDKy69uQDENPzoLnSA5Q3JFOvdT7BtwgCx4ith0s/s320/DSC05170.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-style: italic; font-weight: bold;">Paano Lutuin:</span></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Ilagay ang buntot at tuwalya ng baka sa isang mabigat na kaserola. Lagyan ng tubig. kelangan matakpan ng tubig ang karne. Takpan, pakuluin hanggang sa lumambot. Matagal ang pagluto ng kare-kare, kaya kelangan umpisahan ng maaga ang pagpapalambot. Hinaan ang apoy pagkatapos kumulo hanggang lumambot ang karne. Kelangang malambot din ang balat ng baka na parang gelatin ang itsura. Ang sarap! At dahil dito, magiging malapot ng konti ang sabaw ng kare-kare mo. wag kalimutang dagdagan <span class="Apple-style-span" style="font-size: large;">(tibhawan) </span>ang tubig. Iwasang makati ang sabaw. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Kapag malambot na, patayin na ang poy. Painitin ang kawali, lagyan ang mantika, painitin at idagdag ang buto ng achuete. Pahinain ang apoy. Iwasang masunog ang mga buto hanggang maging kulay orange ang mantika. </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Alisin ang mga buto (Ilagay sa isang tasa at buhusan ng mainit na tubig para makatas pa ang natitirang kulay ng mga buto. Itabi. Maaari mo itong gamitin kung sa palagay mo ay kulang sa ganda ng kulay ang iyong kare-kare. Oo, sinabi kong ganda ng kulay dahil importanteng maganda ang kulay ng pagkain.) </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Igisa ang bawang sa mantikang kulay orange. Idagdag ang sibuyas. Hintayin maging translucent o masilag ang sibuyas. Idagdag ang pinalambot na karne. Haluin ng ilang minuto. Ibuhos ang sabaw. Pakuluin. Idagdag ang peanut butter. Haluin muli. Hayaang kumulo. Kung sa tingin mo ay kulang ang kulay, maaari mo ng ibuhos ang tubig na pinagbabaran ng mga buto ng achuete. Wag kalimutang alisin ang mga buto ng achuete. Pakuluin ng 2 minuto.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Magpakulo ng tubig sa isang kaserola. Lutuin ang puso ng saging ng 5 minuto sa kumukulong-tubig. Iwasang ma-overcook. Alisin ang puso ng saging sa kumukulong tubig at lutuin naman ang sitaw at talong. Tig lilimang (5) minuto lang ng pagpakulo sa mga gulay upang manatiling malutong. Mmmmm... crunchy! Salain sa colander ang mga nilutong gulay para patuluin ang sobrang tubig. Isalang ulit sa apoy ang kare-kare at idagdag ang mga gulay. Isama na rin ang pechay. Hayaang kumulo ng 2 minuto lamang. Your kare-kare is now done! Sarap!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKtxKW8Q5Js-EouiqgcpSF4r7IG5V8gCOmxnWF_qeUvAucXQYZa-ktIiXiyR7dxZUD9YNuHz9Vw-TcpXSismp16OuizzX91V299VJxo3ghF20WOWMWZojvXXFAApWS6g5wLbMIqiK5hE/s1600/DSC05173.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKtxKW8Q5Js-EouiqgcpSF4r7IG5V8gCOmxnWF_qeUvAucXQYZa-ktIiXiyR7dxZUD9YNuHz9Vw-TcpXSismp16OuizzX91V299VJxo3ghF20WOWMWZojvXXFAApWS6g5wLbMIqiK5hE/s320/DSC05173.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Pero ciempre, hindi makukumpleto ang sarap ng kare-kare kung walang <span class="Apple-style-span" style="font-size: large;">Alamang! </span> Tinatawag din itong <i><span class="Apple-style-span" style="font-size: large;">balaw</span></i> sa southern tagalog region, at shrimp paste naman sa English. Yan ang mababasa mo kung bibili ka ng naka-bote sa mga supermarket. Yan din ang nakasulat sa mga English recipes. pero kung gusto mo ng home-made, pwede mong igisa ang sariwang alamang galing sa palengke. Ang masarap na ginisang alamang para sa akin ay yong ginisa sa maraming bawang!. </span></span><br />
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Igisa ang isang tasang alamang sa 1/4 tasang tinadtad na bawang at isang pirasong sibuyas na tinadtad. Hayaang malutong maige ang alamang sa bawang bago hanguin<i>.</i> </span></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Ready na! </span></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Rice pa please...</span></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><i>Trivia: tibhaw o tibhawan (verb) -ibig sabihin dagdagan ng tubig o kahit anong likido (liquid).</i></span></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><i>Ang sarsa o sabaw ng kare-kare ay tinatawag na peanut sauce sa English. </i></span></div>
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