Mga Luto Ni Lola

New Site, New Home

2011-04-06T07:47:00.000+08:00

Hi guys!

Just to let you know, I'm currently on the process of transferring all my blogs to our new site. I realized later on that everything is a little more challenging than I initially thought it would be especially for a person like me who cannot distinguish the difference between WordPress.com and WordPress.org. Yes, we're moving to WordPress! I've always loved Blogger since I started using it back in 2005. But it has its limitations. I guess, it's about time to move forward and welcome some great changes, right?

Anyway, I'll let you know of the new blog URL as soon as I'm done setting it up. Leave me a message about the the things that you want or expect to see on our new site. My email is lutonilola@yahoo.com

Thanks. I'll see you soon.

GJ Coleco

iBlog7: The 7th Philippine Blogging Summit

2011-03-30T22:19:00.014+08:00

I haven't really attended any Philippine blog event, and this weekend will probably be my first time to do so.

iBlog: The 7th Philippine Blogging Summit or iBlog7 is a two-day event which will happen on April 1-2, 2011, Friday and Saturday, at Malcolm Hall, UP College of Law, UP Diliman, Quezon City. If you wish to join, you are requested to register for the event. It is free of charge.

According to its website, the first day (April 1) is for businesses and entrepreneurs wanting to understand how to tap blogs as a medium to promote their products and services. The second day (April 2) is for everyone interested about blogging.

The schedule and lineup of activities are as follows:

Day 1 (April 1, 2011)

9:00 – 9:15 Welcome
9:15 – 9:35 Blogger Etiquette: How to be a Blogger with Integrity (Earth Rullan)
9:45 – 10:05 Public Relations Success through Effective Social Media Management (Ruben Licera Jr.)

BREAK

10:45 – 10:55 Be the Blogging and Social Media Champion in your Company (Regnard Raquedan)
11:05 – 11:25 Blog Traffic 102 (Melvin Dichoso)
11:35 – 11:55 Organizing Online Contest (Jayson Biadog and another resource person)

BREAK

1:30 – 2:00 Sponsor Keynote: Howie Severino, GMA News Online
2:15 – 2:35 Offline Marketing for your Blog (Ginger Arboleda)
2:45 – 3:05 Ten Power Blogging Advance Tips (Carlo Ople)

BREAK

3:45 – 4:05 Earning from Blogging (EJ Arboleda)
4:15 – 4:25 Are we ready for a National Bloggers Association or Professional Bloggers Association? (Janette Toral)

Raffle, Group Picture

Day 2 (April 2, 2011)

9:00 – 9:15 Welcome
9:15 – 9:35 Sponsor Keynote: Roby Alampay, Interaksyon TV5
9:45 – 10:15 Blogging 101 (Jonel Uy & Jinkee Umali)

BREAK

11:00 – 11:20 Podcasting 101 (Adrian Jeric Peña)
11:30 – 11:50 Dealing with Writer’s Block (Roy Dela Cruz)

BREAK

1:00 – 1:15 Intermission Performance UP Choral
1:15 – 2:00 Blogging for Advocacy (Sonnie Santos, Grace Nicolas, Ivan Henares)
2:15 – 2:35 Blog Traffic without SEO (Fitz Villafuerte)

BREAK

3:15 – 3:35 Your Blog and Facebook (Mon Macutay)
3:45 – 4:05 Building a Discussion Community (Michael Rubio)
4:15 – 4:35 Blogging, Social Networks, Online Relationships as Support System (Ria Tirazona)

Raffle, Group Picture

I'm hoping to meet new blogger friends at the event. Although I've been blogging for some time now, this would actually be the first time I would be joining such conference. Let me know if you'll be there too (lutonilola@yahoo.com).

Recipe #19: CHICKEN SOPAS

2011-03-24T00:42:00.016+08:00

I have a tooth ache since last night. It's nice to know that we have chicken sopas (soup) for dinner. I know, I know, this is best served during the rainy or chilly seasons, but who cares? I want to enjoy a warm bowl (or two) of sopas despite the blistering weather lately. Besides, I can only chew on one side of my mouth, so this is the best option, or I starve to death. Enjoy the recipe.

INGREDIENTS:

2 pieces breast chicken

1 cup bony chicken parts (such as neck)

3-4 cups water

salt and pepper

1 piece chicken bouillon cube

1 tbsp cooking oil

1 tbsp butter

3 cloves garlic, minced

2 medium size onions, minced

3 pieces regular hot dogs or chorizo de bilbao, sliced

3 cups uncooked macaroni pasta (elbow or shell)

1 medium size carrot, cut into strips

1 small head cabbage, hard part removed, chopped into small pieces

1 medium can evaporated milk

PROCEDURE:

1. Place chicken, water, pepper, salt, and bouillon cube in a large saucepan. Bring to a boil. Reduce heat once boiling. Simmer for 30-45 minutes. Remove breast chicken and set aside. Simmer for another 30-45 minutes.

2. Allow the breast chicken to cool. Once ready, debone the chicken breast. Shread the meat using your fingers. Set aside.

3. In another large sauce pan in medium heat, melt butter in oil (do not burn). Sauté garlic and onion. Add the sausages and the chicken meat and cook for about 3 minutes while stirring constantly.

4. Remove the chicken bones from the broth. Pour the broth to the sausage mixture. Simmer until it boils.

5. Check if the water hasn't dried up, add more if needed. Add carrot and macaroni pasta. Cook until almost al dente.

6. Add cabbage. Simmer for another 5 minutes or until both the pasta and the vegetables are done.

7. Remove from heat. Pour some milk before serving.

8. Serve with toasted bread.

Recipe #18: BUKO SALAD

2011-03-20T13:57:00.004+08:00

Hello Sunday! What other ways to make your Sundays even better (and sweeter) than to whip up some dessert, right? This is your cheat day so forget the sugar and calories. Besides, what we're about to prepare is fruit based. Buko (coconut) salad is very, very easy to make you can do this blindfolded. This is great for those special occasions or even as a weekend treat. Here's the recipe:

INGREDIENTS:

1 large can fruit cocktail

1 cup nata de coco

2 cups buko (coconut meat), shredded

TIP 14: There are a few types of coconut meat that varies in texture. Tell your coconut vendor that you want the type of coconut meat that is chewy (malakanin) -- neither runny (malauhog, excuse me) nor dry (like niyog). Ask the guy to shred them for you. Keep the coconut juice. You may drink it later at home.

2 packs all-purpose cream

1 medium can sweetened condensed milk

PROCEDURE:

1. Mix everything in a large bowl. Cover.

2. Chill in the fridge. Serve.

Note: Remove the buko, nata de coco, and one pack of creamer and you got yourself a Fruit Salad!

Recipe #17: CHICKEN CURRY

2011-03-18T04:43:00.016+08:00

Okay, okay. I know it's been a while since I last posted a recipe here. I owe you guys big time. So today is a special day because I'm giving you another personal favorite -- Filipino Chicken Curry. I like my Chicken Curry hot and spicy because I think it's how curries are supposed to be. But then again, some people prefer it mild, so it really depends on how much heat your taste buds can take. If you don't want it too fiery, especially if you are serving it to kids, take it easy on the curry powder. Of course, you may ought to scrap the chilies and paprika altogether.

INGREDIENTS:

1 whole chicken, cut into serving sizes

2 tbsp cooking oil

2 large potatoes, peeled and cubed

2 large carrots, peeled and cubed

1 garlic head, peeled and crushed

1 tbsp of ginger, peeled and grated

TIP 13: I prefer the ginger grated because it produces better flavor once incorporated with the rest of the ingredients.

2 medium onions, chopped

3 medium tomatoes, chopped

1 cup of water

1 tbsp fish sauce (patis)

ground pepper and salt to taste

4 tbsp yellow curry powder

1 cup of evaporated or coconut milk

3 red and/or green bell peppers, chopped

paprika, chili, or chili flakes (optional, if you prefer it hot and spicy)

PROCEDURE:

1. Heat a large wok. Add oil. Fry the potatoes until partially brown. Set aside.

2. On the same wok (add some more oil if necessary), saute garlic, ginger, onion, tomatoes, and the chicken pieces. Season with salt and pepper. Cook until there's a hint of brown on the meat.

3. Add water and patis. Turn down the heat. Simmer for about 15-20 minutes while stirring occasionally. Add more water if it is starting to dry up without drowning the entire dish. It's supposed to be a stew, not a soup.

4. Add the carrots, curry powder, and milk. Simmer for another 10 minutes.

5. Add the remaining ingredients -- bell pepper, potatoes, and chilies. Simmer for 10 minutes more. Make sure the carrots are cooked. Taste test to check if it needs additional seasoning.

Note: I like adding the bell peppers on the last part because I want to retain the crunchiness.

6. Serve with rice.

Follow me on Facebook and Twitter

2011-03-17T18:18:00.005+08:00

I just created a Facebook page and Twitter for this blog. I would really appreciate it if you like and follow me. I will be posting updates and activities on these accounts. Click the badges below:

I would like to build a community of Filipino food lovers across the globe where we can share tips and trade recipes. It would be greatly appreciated if you could join.

Thanks, guys.

Betong's Pinoy Sarap

2011-03-16T21:43:00.041+08:00

What better way to bond with friends than a night of good food and cold beer? This was exactly what happened last Tuesday when I had the chance to hang out again with Jackie, my high school best friend, and Bong, her hubby, together with the newlyweds Michael and Kabbie, at their newly opened restaurant.

Located in one of those quaint neighborhoods in Cubao, Betong's Pinoy Sarap was born out of a group of friends' search for that perfect restaurant. Perfect and personalized, in a sense that Betong’s menu was based on several dishes that the owners have personally enjoyed from some of the more popular restaurants in the metro. With the aim of having a one-stop place where it has all the things that they want, they made a shortlist of their favorite dishes, added some personal touches, and voila! Betong’s was born.

Bong Del Rosario, owner

The place has a warm, clean feel without the fancy wall decorations or flush atmosphere, where you can just simply dine and unwind. It is convenient and relaxed which makes it an ideal alternative to your barkada’s usual tambayan.

The house specialty is Salmon and Bulalo, although Bong said that their best sellers are the barbecues which many of their neighborhood patrons always order to go. The prices of their food are very affordable without sacrificing the quality and the taste. For instance, an order of Pork Barbeque is only P20, a bottle of beer is only P35 – not bad especially for those who are on a tight budget.

Sinigang na Salmon in Miso is one of the house specialties. This dish is a great starter because of the freshness of the fish and sourness of the sinigang is just about right. It's invigorating and flavorful. Best for the soup lovers!

This was my first time to try Tinomok and I have to say it had become my instant favorite. Bong explained that Tinomok is a dish from the Bicol region. Its primary ingredient is coconut meat cooked until its natural oil comes out. It also has a special kind of bagoong which are brought directly from Bicol. Its taste resembles that of Laing, but there’s a difference in texture since Laing has leaves of gabi (taro leaves).

Another favorite of ours was the Pork Sisig. But unlike any other sisig, it’s not purely made of pork innards. Its main ingredients are pork meat and pork skin cooked to a crispy perfection despite the absence of the sizzling plate. It's not soggy in contrast to other restaurant’s sisig. Drizzle it with Betong’s special secret sauce and you got yourself a ticket to pure awesomeness. Best beer match ever!

Next on our list is Inihaw na Liempo and Pork Barbeque, two of their best sellers. Personally, I am a barbeque fan. I love eating it as much as I enjoy preparing it. I was expecting that the Liempo and the Pork Barbeque would taste the same since, well, they’re both pork and they're both grilled. Surprisingly, they didn’t! The Liempo was savory and spicy while the Pork barbeque was sweet and tangy which is great because you have choices. No need for sauces, they’re perfect as it is. Unless you wanted to spike it up a bit, you may add some chili and calamansi. No wonder they're the best sellers.

Beef Kaldereta is one of those dishes that always remind me of fiesta. In preparing kaldereta, one of the things one must keep in mind is to make sure that the meat is cooked tender. Betong’s version passed this test. More than that, the beef was also succulent and the sauce was enticing making you want to order an extra serving of rice.

But that’s not all! Aside from the great meals they offer, Betong’s also has a function room equipped with KTV, air conditioning unit, and a white board where company and group events can be held. Be it formal gatherings, corporate meetings, or birthday parties, Betong's can surely provide your needs.

Visit Betong’s Pinoy Sarap at Suite 101 2RF3 Building 262 Ermin Garcia, Silangan Cubao, Quezon City. If you're coming from EDSA, go straight to Aurora Blvd and turn left to the corner before Anonas. You will notice Betong's on the left side of the street.

For reservations and events, you may call 911 6115.

You may also want to visit their website at www.betongs.com where you can sign up for free membership and avail of fantastic discounts.

Cook at Home with Carnation

2011-01-13T14:36:00.037+08:00

I think I gained a few pounds from last night's event.

Carnation, popularly known as the cooking milk, together with Mega Publishing, held a bloggers food feast called Good Eats! last night at the Buenisimo restaurant at the Eastwood Mall.

The yummy occasion was hosted by Issa Litton with the new face of Carnation products, Chef China Cojuangco of My Favorite Recipes (QTV11).

The event also featured the dishes of Chef Gino Gonzales, owner of Buenisimo, as prepared by Chef Chris, Chef Aris, and Chef Toto.

They concocted six dishes for us. For the main course, we had Lengua Legislativa, Croquettas de Pollo con Huevos with Aioli, Tri Color Pasta with Salmon Cream, Canadian Glazed Ham. For the dessert, we had Chocolate Truffles and Sweet Corn Panna Cotta.

The fun part was, we didn't only get to taste and savor the smorgasborg of food on our table, we also get to play as food critics for the night by rating the meals we were about to have, then a winner dish was chosen at the end of the event. The participants also get to compete in a food photo contest where the bloggers took pictures of the dishes, uploaded them to Carnation's Facebook page, and let the people judge which one is the best by "liking" their choice.

Before the food tasting fest, China had a short cooking demonstration. She prepared Beef Fillet with Peppercorn Sauce. It's basically like Beef Stroganoff without the mushrooms. And, of course, made more special with Carnation Evaporated Milk.

For the main event, we were asked to take pictures of the foods before we were able to devour the delectable dishes prepared for us by Buenisimo's talented chefs. We can use the pictures for posting on our blogs and for the food photo contest later on. While eating, we wrote our scores on a score card provided which were tallied and announced before the end of the event. Here are some of my takes:

Canadian Glazed Ham

The meat itself was tender with just the right amount of fat to glaze it. It's not too salty and not too sweet, unlike some of the holiday hams that you can buy from a supermarket. It's a good idea that the chef did not bathe the ham with the honey sauce, hence the sweetness is not overpowering.

Lengua Legislativa

This lengua dish was the surprise winner of the night chosen by the participating bloggers. On my card, it actually had the highest score tied with another crowd favorite, the Chocolate Truffle. Lengua Legislativa had a familiar taste which can be compared with Caldereta. Personally, what made me like it was the tongue meat was really soft you could have sliced it using the blunt end of a knife. One thing was missing though -- a plateful of hot steaming rice!

Croquetas de Pollo con Huevos with Aioli & Tri Color Pasta with Salmon Cream

Croquetas de Pollo con Huevos with Aioli means Chicken & Egg Croquettes with Aioli. Aioli is a special sauce made from garlic and olive oil. The golden brown chicken/egg croquette was crispy on the outside, but it held together to prevent breaking into crumbs. The inside is quite interesting, though, because the texture was soft with the consistency of a mashed potato. The aioli sauce is a perfect partner.

Tri Color Pasta with Salmon Cream, meanwhile, tasted like your homemade straight from the can and fridge Tuna Carbonara. I'm not sure if the chefs used fresh salmon, though I doubt it; it might be possible that they used the ones in cans instead, which would also be fine. The creamy white sauce was fabulous. Its consistency was just right. However, the noodles were no longer al dente upon serving.

Chocolate Truffles and Sweet Corn Panna Cotta

And finally, what else would complete a sumptuous meal other than these mouth-watering desserts. Sweet Corn Panna Cotta was like a crossbreed between our local Maja Blanca and Leche Flan. It's texture was not of a custard, because the panna cotta's was more fluid. It's not too sweet either, which was perfect. This one's better served chilled.

Chocolate Truffles, meanwhile, has always been a favorite. I was tempted to ask for a glass of red wine while stuffing my mouth with these. But these chocolate truffles were not meant to be swallowed immediately. Take a small bite and allow it to melt effortlessly in your mouth. Enjoy the pleasure it gives while it liquefies between your tongue and palate. Then you swallow. Lick your lips and teeth to make sure you're not wasting any morsel.

I think I just made you drool, no?

By the way, the last picture is my entry for the food photo contest. I would really appreciate it if you can vote for my picture by liking it on the Carnation's Facebook fan page. Here's how:

1. Visit www.facebook.com/cookathomeph and like their page.

2. Then, click on this link and like my photo. Leave a comment if you like.

I would really appreciate your vote. I could use the extra cash for my college education. Thanks a lot.

Finally, Carnation would like to invite you to visit their website at www.cookathome.ph where you can find more amazing recipes brought to you, of course, by Carnation, the cooking milk!

Foodista.com

2010-02-18T18:15:00.002+08:00

I recently joined this recipe contest on Foodista.com. My entry is my most popular dish on this blog which is Pork Menudo. Please vote for me by clicking this link:

Thanks a lot. :-)

Yumminess in the making.

2009-10-09T09:43:00.004+08:00

Soon.

The Chocolate Kiss Cafe

2009-05-12T01:40:00.011+08:00

One of favorite restaurants. I'm pretty sure all the students of UP Diliman know this little nook at the Bahay ng Alumni -- The Chocolate Kiss.

I went to UP Diliman last Saturday after my graveyard shift supposedly to run some errands on my enrollment in Open University. But I found myself craving for something sweet instead. The Chocolate Kiss offers classic cake assortments: from Carrot Cake to Blueberry Cheesecake to Chocolate Brownies.

I first ordered their Iced Tea. Their iced tea is not sweet. It comes with a "honey" in a small container which you may add to your drink depending on your preferred sweetness.

Since it was already lunch time, I ordered my main course: Pesto Penne Pasta with Chicken Fillet (or strips). I am very particular when it comes to pesto sauces because some restaurants' are bland. But this one I give a thumbs up.

And finally of course, one of my favorites -- Devil's Cake. A moist chocolate cake with chocolate filling and a mountful of melted marshmallow as an icing on top. Pure heaven. I almost ate everything all up before I took the picture below.

Visit The Chocolate Kiss at the 2nd Floor of Bahay ng Alumni, University of the Philippines, Diliman, Quezon City.

Recipe #16: ENSALADANG MANGGA (Green Mango Salad)

2009-03-30T08:45:00.010+08:00

This side dish is certified to boost your appetite. It is making me crave for it now as I write this entry. One of my favorites, this salad goes very well with your dull and boring fried dishes (especially fish and pork). It is also perfect with fried or broiled eggplant.

INGREDIENTS:

1 green mango, peeled and diced
1 large onion, diced
1 large tomato, diced
bagoong (shrimp paste)

PROCEDURE:

1. In a small bowl, mix all ingredients together. The amount of bagoong depends on your preferred taste. Serves 2-3 people.

MSG or No MSG?

2009-03-10T11:06:00.007+08:00

Below is an article by Dr. Philip S. Chua on his column Heart to Heart Talk in Cebu Daily News dated January 26, 2009. The article talks about FAQ's about MSG.

Source/Direct Link: http://globalnation.inquirer.net/cebudailynews/opinion/view/20090126-185638/The-truth-about-MSG

The use of MSG in food has been controversial the past several decades. Reports of adverse reactions among some people who have eaten foods cooked with MSG have been published. Questions have also been raised as to the chemical’s safety to the nervous system.

What is MSG?
MSG, popularly known as Vetsin, stands for Monosodium glutamate, a flavor enhancer used in cooking. It is the sodium salt of amino acid, glutamic acid, a form of glutamate. It is marketed as a fine white crystal powder, like sugar or salt, and does not have a distinct taste of its own. How it enhances the flavor of food is not clear. One theory proposed by some scientists is that “MSG stimulates glutamic receptors in the tongue to augment meat-like flavors.”

What is glutamate?
An amino acid, glutamate has been shown as a nerve impulse transmitter in the brain and other glutamate-responsive tissues in other parts of the body. Glutamate is efficiently metabolized by the body.

How is MSG made?
Thousands of years ago, seaweed broth was used in Asian countries to enrich the flavor of food. Presently, MSG is manufactured thru fermentation of starch, sugar beets, sugar cane or molasses. Glutamate is naturally found in our bodies and in protein-loaded foods, such as meat, milk, cheese, mushrooms and peas. The flavor richness from tomatoes and fermented or hydrolyzed protein products like soy sauce is due to the free glutamate in them.

Do all restaurants use MSG?
No. MSG is more popular in Asia, and among Asian (especially Chinese) restaurants even the United States and Europe. However, not all Asian eateries use MSG. Even in the Philippines, for instance, many restaurants now do not use this food enhancer in view of the controversy, or per customer request. Today, MSG is often used by many fast food chains and in many foodstuffs, processed foods in the United States and around the world, like stock cubes our bouillon cubes, barbeque sauces, salad dressings, seasoning preparations, canned, dried, and frozen foods, potato and tortilla chips, etc.

What is the FASEB report?
In 1995, the Federation of American Societies for Experimental Biology (FASEB), an independent body of scientists, “helps put these safety concerns into perspective and reaffirms the Food and Drug Administration's belief that MSG and related substances are safe food ingredients for most people when eaten at customary levels.”

What adverse reactions may MSG induce?
Some people are more sensitive to MSG than others. According to the FASEB Report, it “identifies two groups of people who may develop a condition the report refers to as ‘MSG symptom complex.’ One group is those who may be intolerant to MSG when eaten in a large quantity. The second is a group of people with severe, poorly controlled asthma. These people, in addition to being prone to MSG symptom complex, may suffer temporary worsening of asthmatic symptoms after consuming MSG. The MSG dosage that produced reactions in these people ranged from 0.5 grams to 2.5 grams.”

What are the symptoms of MSG reaction?
The symptoms an MSG-sensitive person may have are any of the following “burning sensation in the back of the neck, forearms and chest, numbness in the back of the neck, radiating to the arms and back, tingling, warmth and weakness in the face, temples, upper back, neck and arms, facial pressure or tightness, chest pain, headache, nausea, rapid heartbeat, bronchospasm (difficulty breathing) in MSG-intolerant people with asthma, drowsiness, and weakness.

Any other possible effects?
This comprehensive report from FASEB also states that “severe, poorly controlled asthma may be a predisposing medical condition for MSG symptom complex. No evidence exists to suggest that dietary MSG or glutamate contributes to Alzheimer's disease, Huntington's chorea, amyotrophic lateral sclerosis, AIDS dementia complex, or any other long-term or chronic diseases. No evidence exists to suggest that dietary MSG causes brain lesions or damages nerve cells in humans.”

Is MSG safe to consume?
Extensive reviews on the safety of MSG have led the US Food and Drug Administration, the FASEB Select Committee, the European Communities’ (EC) Scientific Committee for Foods, the Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and the World Health Organization, and other researchers, to consider MSG to be safe. In spite of this, however, majority of diners prefer no MSG in their food, and so inform the waiter or chef at any eateries they go to.

Have deaths been reported as a complication?
Most people appear to tolerate MSG very well, but some are sensitive to it. Mild reactions with sensation of warmth and flushing in the face are the most common, which require no treatment, and which go away after an hour or two after the meal. However, I have heard of one death (a chest surgeon, who had a history of bronchial asthma) from anaphylactic shock following consumption of food with MSG, while attending a meeting in Nice, Paris, some years ago. Fortunately, this is rare. The trend today, even among restaurants, appears to be in favor of staying away from MSG in view of public concern. After all, a good chef in a restaurant or an experienced cook at home actually does not need any help from MSG to create an artful culinary magic in any dish.

Recipe #15: SINABAWANG TAHONG

2009-03-10T10:06:00.011+08:00

When I was working in the provinces, I was surprised because not a lot of people in the Visayas and Mindanao eat tahong or mussels. Some of them think that tahong is dirty because they thrive in murky, muddy waters. I don't know with some, although there are also fishing villages where they cultivate tahongs for commercial comsumptions.

Another reason is probably because of the abundance of other seafoods in the provinces that's why the humble tahong is not getting its due respect. Why would I eat tahong if there is talaba (Oyster)? But talaba in Manila is very expensive especially if you order it out from a classy restaurant. Very unreasonable. I remember ordering talaba in Iloilo -- a small basin full of oysters only cost 35 pesos. Super cheap, di ba? But that's another story.

Anyway, here's a popular tahong dish my family always prepares. Some call it Tinolang Tahong or Sabaw ng Tahong. There's a term my Lola used to call this dish before, but I coudn't remember it. There were two version -- one is ginisa (sauted in garlic and onion) and the other one is nilaga (stew). What I have below is ginisa because it's more flavorful. I'll just call this dish Sinabawang Tahong for the mean time until I remember the name. Enjoy!

INGREDIENTS:

1 tspn cooking oil
1 tspn butter (optional)
1 tspn garlic, minced
1 medium-sized onion, chopped
1 tbsp ginger, peeled and julienned (cut into strips)
1 kilo mussels (tahong), shells cleansed
1 cup of water
1 tspn fish sauce (patis)
salt (optional) and pepper to taste

PROCEDURE:

1. In a large sauce pan over medium heat, saute garlic, onion and ginger in oil and butter. When the onion becomes transluscent, add the tahong. Stir occasionally for about two minutes.

2. Add water, patis and pepper. Bring to a boil stirring occasionally. Simmer until the tahong shells have all opened (Do not overcook the tahong! The meat will shrink if cooked for too long.).

3. You may add more water if the soup has dried up. Taste the soup base, then add salt only if needed.

4. Serve with steamed rice. Eat with your hands! Preferred condiment is a mixture of white vinegar and patis.

I'm Back!

2009-03-10T08:48:00.005+08:00

I've been out for about four months and I've never thought that people would still care to read this food blog. It was an overwhelming emotion that some of you actually tried out the recipes here and really liked it. Thank you from the bottom of my heart.

I was on a job hunt after I resigned from the previous company I worked for in the province. To say it mildy, it was challenging. And now -- after three legal holidays, my birthday, 15 job applications, three job offers, a college entrance exam, an on-going world recession, and an unpaid credit card bill -- I am officially back.

What to expect next? I really don't know. I honestly haven't thought of any recipes yet as I write this entry. But probably expect a little more diversity and zest (I like this word). Again, just a reminder, I am not a chef, nor an expert in culinary arts. I don't do fancy cutting, nor elaborate garnish. I don't use hard-to-find (not to mention, expensive) ingredients. I make everything as traditional as possible.

So enjoy. Have a great summer. Don't do drugs. Smile. ;-)

PS. My diet only worked for one month. And then, uhm, the holiday came along. 'Nuf said.

Back in Manila

2008-12-01T20:09:00.004+08:00

I am surprised how many people are actually reading this blog. I really appreciate. But I guess I would appreciate it more if everyone would try a recipe or two. Then send me your comments. I love reading them!

I am still in the middle of job hunt since I got back from Iloilo, haven't had any luck yet. Sorry, I still haven't posted anything in a while. Anyway, my family and I are sharing recipes lately. I can't wait to post some of them here.

But first things first. I need a job so I can buy a new computer. Right now, I'm in an Internet cafe while posting this. My old PC crashed since I left it when I went to Iloilo for work. So if you can help me get a job, I would really appreciate it. Seriously.

Again, thanks everyone. I promise I'll update this blog really soon. Godspeed. ;-)

Salamat Guid, Iloilo

2008-10-17T20:53:00.002+08:00

I'll see you again. Thanks for the memories.

I'll be in Manila October 20. I may not not be able to post anything for the mean time. My desktop computer back in Manila crashed and the technician advised me to buy a new one. I might get myself a laptop or something since I'm planning to go back to school and I'll be needing it badly. But that's another story.

Anyway, see you in Manila!

New Diet, New Life

2008-09-04T10:52:00.006+08:00

Alright. Here's the thing. In case you haven't noticed, I have not been posting any recipe lately. I am currently [pretending to be] on a strict diet and I'm actually somehow avoiding to cook [for now]. I only live alone and usually when I prepare food, it can feed a gazilion. Ok, just good for about 5 people.

I stand 5'8" and weigh 170 lbs right now - a conservative estimate. Which makes me about 20 lbs heavier than my ideal body weight. My waist: 36.5 inches. I had to buy a new set of wardrobes lately because some of my shirts and pants don't fit me anymore. I'd like to exercise but, just like anybody else out there, I don't have the luxury of time.

Since last week, I've been taking Herbalife food supplements to help me battle my cravings for food. To say it mildly, it was not easy. I had to replace a full meal of breakfast and dinner with a glass of health shake (ugh). I have one month to challenge myself to lose that extra weight.

There are times I am tempted to con myself. Breakfast is no problem since I rarely have it anyway. But I still ate dinner for the past week. However, I am trying to avoid rice. Before, during lunch time, I usually have 2 cups of rice every meal. In the evening, I'd cook rice from a small rice cooker and consume everything afterwards (about 4 cups of rice). But now, I only eat 1 cup of rice during lunch and no rice in the evening [as much as possible]. Last night, I just had a glass of health shake and a banana. This is indeed a drastic change on my eating habit.

I'm doing this not just because I want to lose weight, though that was my main concern. But lately I was also thinking about my health. I'm not getting any younger and I'm not an ideal example (not even close) of somebody who has a healthy lifestyle. So probably this is going to be a good start. We'll see in less than a month. Wish me luck.

Don't worry. I will still try to post recipes here. But probably without the pictures for now.

Recipe #14: PAKSIW NA PATA

2008-07-05T14:52:00.011+08:00

This is another favorite of mine. I remember when I was younger, I always requested my Lola to prepare Paksiw na Pata every Sunday morning for lunch. Like its cousin Adobo, its base ingredient is vinegar. It is very easy to prepare. Just dump everything in and it will do its own magic.

INGREDIENTS:

1 kilo pork pata (pork legs), cut into serving sizes
1 cup of water
1/2 cup of vinegar
1/4 cup soy sauce
1 tbsp fish sauce (patis)
3 large cloves of garlic, crushed
2 bayleaves (laurel)
1 tspn whole peppercorns
1 pork bouillon cubes
1 tbsp sugar
ground pepper and salt to taste
1/2 cup banana blossoms (bulaklak ng saging)

PROCEDURE:

1. Place the pork in a saucepan, add all the ingredients except the banana blossoms. Cover with a lid. On low heat, slowly bring it to a boil without stirring. Simmer for about 20 minutes before stirring.

Note: Pork pata may take a while to cook. Simmer in low heat. Very slowly, but it will help to soften the meat . It pays to be patient!

2. Once the pork is cooked, add the banana blossoms. Simmer for another 5-10 minutes.
3. Serve with rice.

The Infamy of Balut

2008-06-26T15:00:00.005+08:00

Tasty. Juicy. Evil. It's given. Not many foreigners would even get close to this delicacy. It looks safe from the outside. But, dangerous from the inside. Who would have thought about boiling an under-developed duck embryo and eat it afterwards? They say this delicacy originated from the Chinese way back the history of the Philippines. It doesn't really matter. I like balut and I don't even know why. Would you dare?

Recipe #13: CHICKEN AFRITADA

2008-06-16T11:23:00.011+08:00

One of the popular Filipino chicken dishes is the Afritada, probably next to Tinola. It's a saucy chicken dish with vegetables, such as potatoes and onions. Onions are added last because we don't want them to be overly cooked. The mild sweetness of onions and green peas combined with the savory flavor of the rest of the ingredients make Chicken Afritada a popular dish among Filipinos.

INGREDIENTS:

oil
2 medium-size potatoes, peeled and cut into cubes
3 cloves garlic, minced
4 medium-size red tomatoes, chopped
1 red bell pepper, chopped
1/2 kilo chicken, any preferred part, cut into serving size
salt
ground pepper
1 chicken bouillon cube
1/2 cup water
1/2 cup green peas
3 medium-size onions, cut into cubes.

PROCEDURE:

1. Add oil on a hot skillet over medium heat. Fry the potatoes until almost brown. Set aside.

2. On the same skillet, saute garlic, tomatoes and bell pepper. Add chicken. Season with salt and pepper to taste. Add chicken cubes. Cook until half-done turning over occasionally.

3. Add water. Add green peas and potatoes. Simmer for about 10 minutes. Add onions. Simmer for another 10 minutes or until all ingredients .

4. Serve with rice.

Recipe #12: ADOBONG BABOY

2008-06-14T13:14:00.008+08:00

This is a very basic adobong baboy or pork adobo. In contrast to my first Adobong Baboy recipe, this one has the usual thick sauce, although both are addictively delicious. Definitely not for the weight-watchers though. The good thing with adobo is that it has a longer shelf life if kept in the fridge. One of its main ingredients, vinegar, helps in semi-preserving the food which shuns spoilage. Follow the recipe below in two easy steps!

INGREDIENTS:

oil
6 cloves garlic, minced
1/2 kilo pork, cut into cubes
salt and ground pepper
1/2 cup water
1/3 cup white vinegar
1/3 cup soy sauce
3-4 bay leaves (aka laurel)
1/2 tspn peppercorn

PROCEDURE:

1. On a hot skillet over medium heat, add oil. Saute garlic and pork cubes. Sprinkle some salt and pepper to taste. Cook while stirring occasionally until half-cooked, about 15 minutes.

2. Add water, vinegar, soy sauce, bay leaf and pepper corn. Do not stir. Turn down the heat. Simmer for about 20 minutes or until pork is done and sauce has almost dried up. Serve with rice.

TIP 12: According to my Lola, you should not stir the mixture right after adding the vinegar while cooking. This also goes with other vinegar-based food such as Paksiw (a stew in vinegar). The vinegar will not be cooked properly. Hence, the result would be sour and all you can taste is the raw vinegar. Unless if that's what you prefer. Stir the food a few minutes after it started to simmer. That's why it's important to turn the heat down to avoid burning and to make the meat tender.

Recipe #11: GROUND PORK WITH SAYOTE

2008-06-02T11:29:00.009+08:00

I hated vegetables when I was a kid, like ampalaya and okra. I still don't like it now. Eew. But there are certain vegetables that I like, especially the leafy ones. And also sayote. It's like green papaya, but softer when cooked it melts in your mouth. And it taste so good, with a touch of sweetness, because it easily absorbs liquid from the broth where it is being cooked. It cooks fast too.

So if you found yourself one night not knowing what to cook for your starving husband when he gets home, just grab a sayote from your backyard, or fridge, and the meal will be ready in two easy steps.

INGREDIENTS:

oil
1 clove garlic, minced
1 medium-size tomato, chopped
1 medium size onion, chopped
1/4 kilo ground pork (or beef, or combination)
salt and pepper
2 medium-size sayote, peeled and sliced in about 1 inch length

PROCEDURE:

1. Heat oil on a sauce pan over medium flame. Saute garlic, tomato and onion. When onion is transluscent, add ground pork (or beef). Add salt and pepper to taste. Cook until meat is slightly brown.

2. Add water. Add sayote. Simmer for about 15 minutes or until sayote is cooked.

Recipe #10: ADOBONG PUSIT

2008-05-26T15:25:00.009+08:00

My Lola hated squid. Unless if it's daing na pusit (dried squid). She was not allergic to squid or anything. She just didn't like it. But we liked it so she still cooked adobong pusit for us whenever there's a chance. And here's the recipe of how she does it:

INGREDIENTS:

oil
2-3 cloves garlic, minced
1 medium-size onion, chopped
1/2 kilo pusit (squid), cleaned

TIP 11: How to tell if squid is fresh? the skin should be shiny and patters still intact (sometimes still moving), as well as the body parts. Before cooking, remove the cartilage inside (it's a strand of thin transparent plastic-like like membrane that works like the backbone of squids) and the sharp teeth in their mouth right in the middle of their tentacles. Just push them out like a toothpaste and they'll come out easily. Nasty.

1/2 cup vinegar
1/2 cup water
patis (fish sauce) and pepper

PROCEDURE:

1. Heat oil on a skillet over medium heat. Saute garlic and onion.

2. Add cleaned squids. Add patis and pepper to taste. Saute for about 10-15 minutes.

3. Add water and vinegar. Do not stir. Lower the heat and simmer for about 15 minutes or until squid is done.

Note: Do not over cook the squids. The meat can get tough.

4. Serve with steamed rice.

Recipe #9: PRAWNS IN GARLIC & BUTTER

2008-05-19T16:48:00.013+08:00

This, I must say, is heaven. Definitely one of my faves. I pity those people who are allergic to seafood. They're definitely missing a lot. It's fast. It's easy. It's simple. It's fantabulous! You can have it as appetizer or ulam. A little pricey, though. A kilo of prawns (sugpo) will cost you about 350 pesos. But still a lot cheaper if you compare it to restaurant prices. It's really worth it. How do you make one? Follow this simple recipe:

INGREDIENTS:

1/2 kilo of prawns (sugpo)
2 tbsp butter
6 cloves garlic
salt and pepper
1 lemon, cut in halves; one half cut into slices, the other juiced

PROCEDURE:

1. Melt butter in a skillet over medium heat. Add garlic.

2. Add the prawns. Add the lemon juice and lemon slices. Add salt and pepper to taste. Cook prawns until they turn orange. Do not overcook the prawns. The meat can get tough.

Tip 10: Lemon enhances the flavor of seafood. Try it with your favorite fish and other seafood. No lemon? Use calamansi

3. Serve while hot.

Note: Add a little Tabasco or chili flakes if you prefer it spicy. Add more for your pulutan.

Recipe #8: ADOBONG SITAW (String Beans)

2008-05-16T14:16:00.011+08:00

Another popular adobo variation especially for those who loves vegetables. This is also one of my personal favorite. The good thing with this dish is that you can turn it to vegan by replacing pork with tofu or tokwa. Again, there are several versions of this meal. I hope you like this one. ;-)

INGREDIENTS:

about 3 bundles of sitaw (string beans), cut into 2" lengths, discarding the ends
1/2 kilo pork, menudo cut
1/2 cup water
3 tbsp vinegar
1 to 2 cube(s) of tokwa or tofu, cut into smaller cubes, deep-fried until light brown
oil
1 medium size onion, chopped
3 cloves garlic, minced
about 3 tbsp toyo (soy sauce)
salt and pepper

PROCEDURE:

1. Heat oil on a skillet over medium flame. Saute garlic and onions. Add pork. Add salt and pepper to taste. Cook pork until almost brown.

2. Add water and bring to a boil. Lower down the heat and simmer for about 15 minutes.

3. Add the toyo, vinegar, and sitaw. Simmer for another 10 minutes.

4. Add the tofu or tokwa. Simmer until the liquid has almost dried up.

5. Serve with steamed rice.

Recipe #7: DAING NA BANGUS (Milkfish)

2008-05-16T11:38:00.009+08:00

I grew up in Malabon (a small city at the northern part of Metropolitan Manila known for its fish sauce industry and perpetual floods), but unlike my Lola, I never liked fish when I was a kid. Unless if it's bangus or tilapia.

Daing is one of the oldest and cheapest known method of food preservation. In the Philippines, the usual process is by drying the salted fish under the sun and the wind removing the moisture from the meat. But since we don't have the luxury of time of sunbathing the bangus for a long period of time, we will make daing na bangus in a much quicker way.

INGREDIENTS:

1 large bangus (milkfish), sliced along the spine to make a butterfly cut; you can also buy deboned (boneless) bangus in the supermarket
1 cup white vinegar
6 cloves of garlic, minced
1 tsp. salt
1 tsp ground pepper
oil

PROCEDURE:

1. In a deep plate, place the bangus with the inside facing up.

2. In a small bowl, mix the rest of the ingredients except the oil.

3. Pour the mixture into the fish. Marinate the bangus overnight.

4. Heat oil on a large skillet on a medium flame. Fry the bangus skin down first until brown and crispy. Turn over and fry until the meat is golden brown.

5. Serve with white vinegar and patis with crushed garlic as condiments.

Recipe #6: BASIC GRAVY

2008-05-15T13:27:00.013+08:00

Making gravies for your fried food is not as hard as it may seem. Remember the chicken stock and pork stock from our previous recipes? If you have kept those, you can make a very delicious gravy for your fried dishes. You can also use the gravy as a topping for your rice or mashed potatoes.

INGREDIENTS:

1 tbsp butter
1 slice of bacon (optional), finely chopped
1 tbsp all-purpose flour (or 1 1/2 tbsp of corn starch diluted with the stock)
1 cup chicken or pork stock

TIP 9: If you don't have stocks available, you can instantly make one for yourself. Just dilute 1 chicken or pork cube in 1 cup of hot water.

salt and pepper

PROCEDURE:

1. On a saucepan over low heat, melt the butter. Fry the bacon until most of the fat has melted. Add the flour (if this is what you're using). Using a wire whisk, mix until well-blended to avoid lumps. If you're using corn starch, mix it with the chicken or pork stock making sure there are no lumps formed.

2. Pour the stock in the saucepan and simmer while constantly whisking until it reaches desired thickness.

Note: The gravy usually thickens further as it cools after removal from heat.

3. Taste the sauce if it needs more salt or pepper before removing from heat.

4. Serve with your favorite fried chicken or pork.

Recipe #5: FRIED CHICKEN (Pritong Manok)

2008-05-15T12:39:00.011+08:00

This one needs no introduction. I'm pretty sure every kid will agree that fried chicken is on top of the list of their favorite foods. Because of the simplicity and versatility of this dish, and the variety of flavor, thanks to fastfood chains, several versions have been made. My Lola's version is simple - marinate, simmer, fry. No batter and no extender.

INGREDIENTS:

1 kilo chicken, cut into serving size
5 medium size calamansi, juiced, seeds removed

Note: Calamansi is a small round sour fruit from the citrus family used locally like a lemon. Its juice is often used to remove foul odor from fish and meat, as a condiment or even as a beverage. Calamansi is known to be rich in Vitamin C.

salt and pepper to taste
water
oil

PROCEDURE:

1. Marinate chicken with calamansi juice, salt and pepper preferably over night.

2. On a medium-size saucepan, place the marinated chicken, add water and bring to a boil on medium heat. Once boiling, lower the heat and simmer for about 10 minutes more or until half-done.

3. Remove from heat and drain.

TIP 8: You may use the chicken stock for your stews, soups, sauces or gravies.

4. On a skillet or frying pan over medium heat, add oil (preferably enough oil for deep frying). Wait until hot. Fry the chicken pieces skin side first. Turn over once the other side is brown.

5. Serve with catsup or gravy.

Recipe #4: PORK LIVER STEAK (Bistek Style)

2008-05-12T12:18:00.015+08:00

I used to hate liver when I was a child, but my Lola insisted for me to eat liver because she said it's rich in Iron*. I was anemic and I wasn't fond of iron-rich vegetables such as ampalaya and malunggay*. So in order for them to make me eat liver, they made it taste like Bistek (local version of Beef Steak). They were successful.

How to do it? Here's a fast and easy recipe good for 2-3 people:

INGREDIENTS:

1/4 kilo pork lover
3 tbs toyo (soy sauce)
1 tsp liquid seasoning
salt and pepper
4 medium size calamansi, juiced
oil
butter
1 large onion, sliced into rings
1 large potato, unpeeled and slice

PROCEDURE:
1. Place the liver into a bowl. Add soysauce, liquid seasoning and calamansi juice. Add salt and pepper to taste. Place the bowl in the fridge and marinate for at least 1 hour.

TIP 6: To save time, while waiting, you can do the cutting for the rest of the ingredients. You can also marinate the liver overnight.

2. On a hot skillet, add oil and butter. Fry the liver for about 3-4 minutes. Turn it over then fry again for about 4 minutes. Place on a plate and set aside.

TIP 7: Liver tastes better if cooked rare to medium-rare because it retains the juices. Over-cooking makes the meat tough and dry.

3. On the same skillet, fry the potato chips until cooked. The drippings from the liver will give flavor to the potatoes. Sprinkle some salt and pepper. When cooked, put it on top of the liver.

4. Still on the the same skillet, add the left-over liver marinate. Turn off the stove. Add the onions. The heat will be enough to cook the onions. Then put the sauce and onion on top of the liver.

5. Serve with rice.

*Disclaimer: I'm not a nutritionist and I'm not really sure if these foods are indeed rich in iron. So I suggest, do your own research. ;-)

Bourbon Baby Back Ribs

2008-05-10T13:47:00.010+08:00

If you love ribs, you're gonna love this place. It's a place called Bourbon Street which is located in Smallville, a gimik place in Iloilo City that resembles Eastwood in Libis. Their specialty? A huge chunk of Baby Back Ribs! The meat is so tender it just slides off the bone. With just the right amount of sweetness, it's a perfect meal for those heavy eaters and meat-lovers.

A half order good for 2-3 people

But that's not the good part. A half order only cost about P250 (about $6) that can feed a gazilion! It will cost about P500-700 (about $12-17) in Manila with a very small serving.

Recipe #3: TINOLANG MANOK

2008-05-09T13:40:00.007+08:00

Another Filipino classic, Tinola is a chicken stew in ginger and green papaya. The aroma of ginger and chili leaves make it typical for asian cuisine. Many people prefer using native chicken, which is said to be a healthier alternative, though the meat is tougher and requires a longer time to cook. Whatever your preference is, you can use the recipe below:

INGREDIENTS:

1 kilo chicken, serving size, any part of your choice
1 tbsp oil
3 cloves garlic, minced
1 large onion, chopped
1 tbs ginger, peeled, cut into strips
3 green papayas, peeled, inside part removed, sliced
1 cup dahong sili (chili leaves), or malunggay leaves
salt and pepper
1 cup water
1 chicken cube, optional
1 tbs patis (fish sauce)

Note: In the Visayas and Mindanao, they know fish sauce as "Rufina Patis" which is actually a brand name. Patis, on the other hand, is known as soy sauce (toyo) in their provinces. So when you go to a local restaurant, don't be surprised if they give you soy sauce if you ask for patis. ;-)

PROCEDURE:
1. Heat oil on a sauce pan over medium heat. Saute garlic, ginger and onion.
2. When onion turns transluscent, add the chicken pieces. Add salt, pepper and chicken cube to taste. Cook for about 15-20 minutes stirring occasionally.

TIP 5: I always add the seasoning early so that the meat will absorb the flavor.

3. Add water and patis. Bring to a boil. Lower down the heat and simmer for about 15 minutes, or until chicken is half done. You can add more water if it dries up.
4. Add the green papayas. Simmer for about 10-15 minutes or until the papayas are cooked.
5. Remove from heat. Add the dahong sili or malunggay leaves. Wait for about 5 minutes until the leaves are cooked.
6. Serve with rice.

Serves 5-6 people.

Recipe #2: PORK MENUDO

2008-05-08T12:49:00.003+08:00

My second recipe is a classic. You seldom go to a carinderia and not find Menudo on the menu. Menudo is a pork stew combined with vegetable and spices. The sweetness of raisins and the spice of pepper create an explosion of flavor in your mouth. Though, it takes time preparing the ingredients because of all the chopping and slicing, the cooking process is easy since all you have to do is dump everything in.

This version is a little different because it lacks the usual red sauce from tomato sauce/paste or atsuete. It doesn't have to be "red" to taste good, right? The recipe below is probably good for a family of four to five.

INGREDIENTS:

1/2 kilo pork, menudo cut (small cubes)
1/4 kilo pork liver, small cubes
6 medium size tomatoes, about 4 for large sizes, minced (not diced)
5 medium size onions, about 3 for large sizes, also minced (You can use either red or white onion. Red has more flavor, white has more sweetness.)
4 medium size red/green bell pepper, minced

Tip 4: To create a yummy sauce without using canned sauces, tomatoes, onions and bell peppers should be minced, not diced, and slowly cooked in low heat with the meat. This will create a rich, thick sauce during the cooking process.

4 cloves garlic, minced
3 large potatoes, peeled and diced
3 large carrots, peeled and diced (optional, some people don't put carrots because it's said to spoil the food faster. duh.)
1/2 cup frozen green peas
1 /4 cup raisins
1/2 cup garbanzos, aka white chickpeas (optional)*

Note: If you're going to buy it raw, boil it first, then remove the outer skin. I think you can also buy garbanzos in cans, though I've never tried it.

3 pcs. chorizo de bibao (optional)*
20 pcs. hard-boiled quail eggs (optional)*
oil
butter or margarine
salt and pepper

*You can add these ingredients for special occasions.

PROCEDURE:

1. Heat your wok or big kawali. Make sure it's hot before you put oil. Fry the potatoes until half-cooked. Set aside.
2. On the same pan, add butter and garlic. Do not burn the garlic.
3. Add the pork, tomatoes, onions and bell pepper. Add salt and pepper to taste. You can also add 1 pork cube for a richer flavor. Reduce to low heat. Juices will eventually come out from the vegetables so no need to add water. Cover, stirring occasionally. Simmer until pork is tender or until the liquid has almost dried up leaving a thick sauce.
4. Add the liver, cover for about 5 minutes. I'm adding the liver at a later part because we don't want to overcook it. Liver cooks fast and it can be tough if overdone.
5. Add the potatoes, carrots, green peas and raisins (and the rest of the ingredients, if any). Simmer for 15 more minutes stirring occasionally.
6. Serve while it's hot.

The good thing with this dish is that you can omit some of the ingredients depending on your preference (i.e., You may not add liver if you don't like it).

Recipe #1: ADOBONG TUYO (aka Adobong Manila)

2008-05-07T14:33:00.004+08:00

This is one of the simplest dishes that I've learned and definitely one of my favorites. A lot of people like it so I'm posting it first.

If you love garlic, then I'm sure you'll enjoy this one. This one's not for the figure conscious, though. Compared to other versions of adobo (and there's a lot!), this lacks the usual dark sauce. Meaning, toyo (soy sauce; or patis in the Visayas and Mindanao) is not part of the ingredients. Hence, it's called tuyo (dry).

INGREDIENTS:

pork, cut into small cubes (adobo cut)

TIP 1: You can buy precut meat in the supermarket; I actually prefer the Menudo cut because it cooks faster and more evenly. But if you want to save money, I suggest you go to your nearest public market.

calamansi, about 5-6 pieces (for a 1/2 kilo of pork), medium-size, juiced, seeds removed
salt & pepper to taste
water
oil
butter or margarine
garlic, lots of it, minced

PROCEDURE:

1. Combine pork, calamansi juice, salt & pepper in a bowl. You may also add a few drops of liquid seasoning if you want. Marinate for about one hour, preferably overnight.
2. Put the pork mixture in a saucepan, add water, place a lid cover, then simmer for about 15-20 minutes over low heat.

TIP 2: To make the meat tender and to cook it evenly, make sure it's on low heat. It may take a little longer to cook, but it pays to be patient. You may also want to use a pressure cooker. Or probably you can try my Lola's trick -- add a spoon!

3. Remove the saucepan from heat, then drain.

TIP 3: You can use the pork stock with your other soups and stews. You can keep it in your fridge or freezer for about a week.

4. On a skillet, frying pan, wok or your good old kawali, add oil and butter over low heat. Do not burn the butter. To avoid this, immediately add the minced garlic and pork. It will help lowering down the heat. Add some more salt and pepper to taste. Occasionally, stir the pork to cook all sides evenly. Cook the pork until brown.

NOTE: For a little variation, you may also add potatoes or baby potatoes during the frying process.

5. Remove from oil. Serve while it's hot. You can use the toasted garlic as a topping on your rice.

Introduction - Not Your Usual Adobo

2008-05-06T19:30:00.008+08:00

Let me tell you a short story.

I grew up with my Lola (Grandma) and Tita (Aunt), and the kitchen and the dining were our favorite hang out place in our small house in Malabon. As a kid, I remember always asking, "Lola, bakit ka naglalagay ng kutsara sa niluluto mong ulam? (Why is there a spoon in the food you are cooking?)." My Lola would confidently answer, "Para lumambot yung karne (To make the meat tender)." Don't ask me why or how. Up to now, the physics behind that is still a mystery to me. But it seemed effective. Every pieces of pork or beef came out juicy and succulent.

How I miss those days! Of cutting vegetables to cleaning the squid meat, mincing the garlic to crying over chopped onions, of choosing between chunks or tidbits, red or green bell pepper. I learned many traditional Filipino kitchen techniques from them that probably won't be taught in a culinary school.

These are childhood memories that taught me that a good meal does not start with the first scoop of rice from your plate. It's not just about pleasing everyone's palate at the dinner table. It starts with bonding with your family and loved ones as you attentively chop those vegetables and carefully sprinkle pepper and salt in preparing the family's specialty dish that you always brag to people that you meet in everyday occasions. It's also about passion and pride.

My Tita died of breast cancer in 2001. My Lola of heart failure in 2007. I was not there with them when it happened.

These dishes that I have learned from my Lola and Tita are what I would like to share with you. I have tried preparing these dishes for my friends and since a lot of them have been asking for the recipes, I have decided to create this foodblog. You may have already heard some of these Filipino cuisines somewhere else. Probably, you have your own style of cooking. It doesn't matter. It's here to be shared and to be passed on.

What makes this food blog different? No copied-from-cookbook versions, no fancy garnishes, no canned sauces (my Lola hates these), all natural and traditional. Everything is based on the original, unwritten recipes that I have learned from my Lola and Tita.

No, I am not a chef. And yes, it is not your usual adobo. But who cares, right?

A Dedication

2008-05-06T17:49:00.000+08:00

Most of the recipes that you will see here have been handed down to me by a woman with a big heart and a pure soul.

She had loved with no condition,

Provided without being asked,

Forgave with no limitation,

Understood without questioning,

Hoped without doubting.

Her wealth was the smile on our faces,

Her fear was the shadow on her feet.

Her saga was on the wrinkles on her hands.

Her breath was the serenity on our midst.

This foodblog is dedicated to my Lola - a grandmother, a mother, a friend.