Pens, Pans, and Puns

I Will Always Love You...... Whitney

2012-02-12T15:16:00.000-08:00

And I'm realizing that. You're not coming back. And it's finally hit me all at once...

Been singing her songs since I was a kid.

Hearing this song, made me so sad. Just felt like i lost a friend.

I will remember you Whitney not by your tragedy ,

but by your tremendous talent that made a mark in the industry, and in our hearts.

U've always asked the most sought-after and

exasperating questions in behalf of the sad and heartbroken.

You will always be loved....

2011-10-17T21:56:00.000-07:00

SushiSamba: A Taste of Music in Delectable Rolls

The kind of fun one has come toexpect when you have a group of friends, a microphone and a song list thatcould rival your iTunes collection knows no bounds. And as any veteran musicaficionado would tell you, nothing beats a place like Red Box when the urge tobelt out a ballad hits you.

“Red Box is just as much aboutmusic as it is about sharing and celebrating. It’s been the venue forbirthdays, reunions and even wedding proposals. We have grown to become adestination that is recognized for being a place for shared celebrations and wewant to continue to be recognized that way by evolving our offerings to make itmore relevant to our market,” shares Walden Chu, Managing Director of Red Box.

Their bid to elevate the musicexperience in a country that loves singing as much as the Philippines does is evident. The technology behind it unsurpassed,their interiors are notable and the food—the oft forgotten aspect of thisfavorite social pastime—is widely lauded.

“Apart from having the widestselection of songs, we are also known for our ala carte and buffet offerings.It’s rare for a music destination to put this much focus on food, but being aplace for shared celebrations, it has always been an integral part of what RedBox has to offer,” he adds.

IntroducingSushi Samba

With the intent of bringing thebest of what the world has to offer in terms of experience and flavor into onedestination, Red Box is now adding their Sushi Samba collection to add to theirlist of gourmet selections.

The menu says it’s thecraziest, tastiest sushi rolls in town—and indeed it is. In an era where sushibars in cosmopolitan cities across the globe have become the dining destinationdu jour, Red Box now brings the same experience to the country by combining thebest of Japanese cuisine with their brand of creativity, fun and youthfulness.

“Think of your basic California maki,” Chu explains.“It took the classic sushi roll and adapted it to the American palate. It’sessentially what we’re doing here. We’vediversified the classic sushi roll in such a way that makes it bigger, youngerand more fun.”

Conceptualized by a Japanesetrained sushi chef, the rolls are notable for using only sushi-gradeingredients and for being able to creatively satiate the diverse palates of RedBox patrons.

“The menu is initiallyavailable in our newest branch in Eastwood, but you can certainly expect thatwe will be rolling it out in our Greenbelt and Cebu branches soon,” he adds. “Because when it comes tofood, Red Box knows that creativity, diversity and size does matter.”

Invading the radio stations and music televisions,Katy Perry’s “Firework” is also the name of Sushi Samba’s scrumptiously deepfried roll made with shrimp tempura, kani, tobiko, combined with anago aburisauce.

CarlDouglas has popularized this song way back in 1974 and Sushi Samba brings backthe classic beat with their very own “Kung Fu Fighter”—a delicious roll thatdaringly combines salmon, ikura, and shrimp tempura.

It’s forever summer with this roll named after Madonna’s hit, LaIsla Bonita, which is made with an enticing combinationof tobiko, avocado, kani, itokagi flakes, and salmonskin.

Beyonce’s Bootylicious may be out of the chartsbut Sushilicious is definitely in—the Sushi Samba’s menu. This luscious roll isspecially made with salmon, unagi, avocado, shrimp tempura,

and topped withmelted cheese.

Entice your palate with the delectablecombination of unagi, mango, kani and anago sauce that will leave singing tothe sweet tune of Michael Jackson’s classic hit, “The Way You Make Me Eel”

A delicious combination of savory shrimp tempura and tobiko withaburi sauce complemented by the addition of tangy mango gives Walking onSunshine—Sushi Samba’s best selling roll—a dose of sunshine.

* * * * *

Red BoxRock.Dine.Roll is open from Mondays to Sundays. For inquiries and reservations,please dial: 7576188 (Greenbelt ), 3557921(Eastwood), (032) 4171675 ( Cebu ), and RedBox Star 9018833 (Trinoma). For other announcements, visit and like the Red BoxRock.Dine.Roll official Facebook page at https://www.facebook.com/pages/Red-Box-Rock-Dine-Roll.

APPETITE Magazine Anniversary presents: Taste the World

2011-10-07T20:29:00.000-07:00

I received a personal email from Appetite Magazine, inviting me for the Launch of APPETITE Restaurant Festival. Several Restaurants will be participating in the said event, including C2, Cave Provencal, Claw Daddy, Cravings, Crustasia, Cyma, Green Tomato, Lemongrass Pages Deli, Pepper Lunch, Pho Hoa, Secret Recipe, Sing Hainanese Chicken House, and a lot more.

APPETITE Magazine will be celebrating its anniversary this October. In line with this, they will be having their yearly event, Appetite Restaurant Festival, which will be launched at the Shangri-la Plaza Mall on October 13, 2011. Spread the word foodies, and see you at the Festival!

Not included in the RSVP? You can still be a part of the event. Read the details below.....

Also, like then on Facebook: http://www.facebook.com/appetitemag

Stuffs that I Miss Doing

2011-07-01T09:03:00.000-07:00

I miss eating and cooking decent food! Whether its trying-to-be-healthy, decadent, man vs. food quality and quantity, pretentious fine dining, fusion, imposing authentic, or whatever fits my category of decent "enough" food. I even miss fastfood! I miss my own cooking.. Seems like I've been eating only for sustenance or to aid hunger.... Should I start doing "Eat, Pray, and Love?" :)

I Love Vintage!

2011-04-13T06:22:00.000-07:00

Undeniably..

I have this fascination with vintage stuffs. Vintage fashion, history, trinkets, music, icons, and all that jazz.I go crazy over vintage-inspired flicks, though they said, my fave movies, are the ones that are nice to sleep onto.

This started out when I had a peek inside a vintage American House in Baguio. From then on, my fascination with vintage stuffs became more and more expansive.

From the 20s flapper girl and mafia boy with a tommy gun,
Bonnie and Clyde theme,
Neo-Gothic with Art Deco and Baroque fushion
Audrey Hepburn
50s and 60s stepford wife and diner girl,
50s and 60s pinup girl
50s traveler, carpooling, or boho lifestyle,
70s Stevie Nicks Bohemian
and the list doesn't end there.

I usually do photowalks everywhere but just using my point-and-shoot. And thinking of vintage photography concepts are always included when doing photowalks. This is where I get our creative juices going that more and more vintage concepts and ideas are overflowing. Owning just a simple point and shoot camera maybe a leverage in this case.

So since I wasn't born on the yesteryears era, and just want to have a delusional simulation that I have lived during the bygone era, I have edited some of the photos we have taken o everywhere and edited it using Photoshop.

My obsession with vintage is not merely because of the "trend". I believe that vintage is more of a substance and style than a trend. Trends do fade, but style is eternal.

In the future, with the help of my photog friends, i hope we could make our concepts possible, and much better if they could exceed our expectations... U

(my apologies for the novice touch ups) :)

Our Ongpin Invasion for Dumplings and Rings: An Empyrean of Dim Sums and Emporium of Jewelries

2011-03-01T16:33:00.000-08:00

(Sequel included: Tinderella's Search for her Shoes)

Twas Sunday morning when Armie/Jhonnie and I decided to meet up at Ongpin. As always, we're the usual tandems in some culinary journeys whenever our asawas would go abroad for work. We share the same tastes in food. And whenever were together, we would always devour ourselves with food, food, food, and nothing but food. You will never see us going to the gym together haha. Instead, you will always see us pigging out somewhere.....

So since my friend will be out shopping for her wedding rings and her fiance was out of the country for work; additionally, she was craving for some Chinese cuisine, she tagged me along to Ongpin, a perfect place for dumplings and rings. An empyrean of dim sums and emporium of jewelries.

So our blitzkrieg begins....

She arrived 30-40 minutes earlier, so she was able to shop for her wedding rings first while waiting for me. After a series of exchanging text messages about each other's whereabouts, and being caught up in the middle of the traffic jam, plus my dorm is from Valenzuela pa, i arrived at around 12:30. Na tomjones ang bubbly bride so we had lunch at the Old Maxim Tea House.

The Old Maxim Tea House.

Only thing that changed was the Logo.

The menu of MXT includes numerous dim sums,

congees, haofans, siopaos, rice toppings,

Roasts, and other Oriental viands etc.

While waiting for other food orders....

Picture2 muna ng wedding rings at ng mga kanya knyang aura.

Panalopi cruz!

Yebah! very chef's theme wedding talaga.

Nuptial rings served with shallots, scallions and sweet dumplings.

Sugar and spice, and everything nice.... :-)

Thirst quencher. Black Grass Jelly and Tapioca

In other words, Sago't Gulaman. hahaha

Han Sui Gok

A Royal Chinese dumpling made up of

ground pork wrapped in a sticky, gelatinous

rice, seasoned and fried. Its both sweet and savory

Ika nga ni Armie, an appetizer and dessert in one. :)

Chicken Feet Dim Sum

braised in sweet soy and spices

(bagong footscrub ang tiility kaya

super lambot at minus the callos hahaha)

Steamed Hakao for life.

Wrapped in glistening Ha Kao sheet.

Some just have plain whole shrimps inside.

Others were grounded and with spices and shoots.

Chinese Que-kiam

Ground pork and vegetables wrapped up

in bean curd sheets, glazed with sweet sauce.

The bean curd wrapper is much more delicate than

the ordinary pinoy kikiam.

It tastes like loh-bak actually,

only that loh-bak has more variants and sauces.

Stewed Turtle Soup

The meat, skin, and organs were all in the dish.

Tastes like bah kuh teh, because of the sweetness

and its herbal essence. You can taste the

szechuan peppercorns, ginger, scallions, star anise.

I wonder if they have cinnamon and ginseng,

I kinda tasted like there's something in it.

Don't have any idea if this is an aphrodisiac too...

(Ya know, some people would dare to

eat something beyond other's gastronomic tolerance

for the heck getting a long lasting hard on...teehee!)

Steamed Soy Chicken

Wasn't able to finish the whole plate

for i got so extremely full with all the dumplings already.

Dig in!!! Galit galit muna...

Attack!!

Tinatantya ko pa kung busog na ba ko.

Kota na c armie. ngsusuba na eh...

Can't remember how much our total bill was, but its reasonable. Its 52 pesos for each dim sum set plus the turtle soup (yup, also 52, such a low-tariff price for that, knowing that it's an exotic dish and rarely on a menu compare to fried frog legs). Very cheapo compare to the price of the menu of other Chinese restaurants like Tang's City, HapChan, and Mr. Choi; Although the ambience is underrated in comparison to the said restos. Its a typical dirtylooking chinese resto, which we all know, where the Chinese food tastes better and more authentic). Excellent place for those who want to have their bellies expanded but are on a tight budget.....We left MXT fully tummified and satisfied........

* * * * *

Tinderella's Search for her Shoes

The Sequel Continues

After eating, na-energize nanaman ang mga aligaga, so we hop in a cab and headed to Midtown Mall, Robinson's Ermita. Accompanied her to hunt for some wedding shoes. We went from store to store -- every shoe store in the mall -- Aldo, Charles and Keith, VNC, etc..... There are lots of nice pairs but Armie wanted mid-high heels, something comfortable for the long standing hours. Pain for the sake of vanity is out of the question, and obviously not applicable...

We were almost on the "brink of frustration" when we entered the Main Department Store of Robinsons. "Cge dito na nga lang".... We passed by the stalls of leather school shoes..We were jokingly saying "Teh, pag wala ka na tlgang nahanap, baka ang bagsak mo niyan, GIBI collection hahahhaha"...

Just a few meters away from another shoe stall, we saw a shelf of formals shoes, but we could barely scope for the designs. "Parang malakas un te"... As we gawked up the signage, twas "GIBI COLLECTION"...... Aura!! Tumbling! Sommersault!! Isa pang flying trapeze.... Tumbling ulit!! hahahhaa.. We never expected that GIBI would launch such a chic and classic collection. And in the first place we were jocular about the GIBI thing before we even saw the stall. In other words, we ate our own words...... bleh...

Perfect match sa peds..

Fabulosang Glitteratti..... pak!!

Chandelier type, strappy, mid-high heels

embelished with sparkling charms, and stones..

Perfect accessories for a simple long white bridal gown.

Very "A Whole New World" ang eksena..

Napaka shining, shimmering, splendid!!

The price is a steal!!... So Bb. (Busy bride/ Bubbly bride) Gandang Chairman dint think twice for seizing the opportunity, hence, she purchased the shoes. And to think of, that's almost close to the style of shoes that she has been scouting for months... Hitting two birds with one stone... Kudos!.....

At the end of the day, we went home bloated but gloated.... We're looking forward to hit Ongpin road some other day again........

And They Lived Realistically Ever After

2011-02-25T04:38:00.000-08:00

Bringing back my old posts..........

During our younger years, we were told a bunch of fairy tales by our parents, during bedtime, and by our teachers in class. Not mentioning the Classic Disney versions of this marchen. All we knew was.....It always starts with a "Once upon a time....." then goes the trend....... the princess, always the protagonist, always being maltreated and envied, by her evil stepmother, that sometimes comes with evil step sisters, becomes a maid in her own house, dethroned, inheritance was taken from her, always prettier than her stepmother and sisters, that makes them angrier and hate her more, then princess tries to gatecrash to some party then meets the prince, who was delusionally desired by her sisters, then blah blah blah, yadda yadda yaddam. Prince couldn't sleep, finally searches for the princess and saves her from her evil steppies in the end (commas instead of periods done purposely haha..For me to say whew!!). In other words, royalty falls in love with a gorgeous peasant.

It has always been the same trend with the other fairytale princess, wherein she also had an evil stepmom, who envies her beauty, a beauty that has been a blessing and a curse to her. Then the stepmother strategizes ways to kill her. Then finally by chance, he'll meet her prince, who happens to be ravishing and helluva strong and good looking, the "hottest guy" of the far, far, away kingdom (I remember the Shrek movie, spoofing everything), that will eventually save her ass and revive her back. Or sometimes, the princess gets a curse after birth from a witch because her "royal" parents had done something, and the daughter has to suffer for that. Then she grows up still carrying the curse, and once again, sizzling hot Prince charming slays the dragon, climb the highest part of the castle, kisses the princess (sweet, he gets to the 1st base without even knowing her name. What a daterape. Is it the medieval way of a one night stand?) , then true love breaks the spell (I realized that princesses were that easy to get.. And it started with a kiss?).. Thus, the end of tribulation......and they lived happily ever after..... Imagine how difficult t'was for the prince to get laid, compared to the present time's nth base in dating (and imagine how guys even complain and whine about having to pass through 4 bases.)

Regardless of the settings, the style is always like that.The key ingredients are always there (if not, at least 3 out 4 are always present) ---- A princess, a villain, a curse, and always a knight and shining armor to save and break the spell. And always the cliche ending.....".....And they always lived happily ever after."

There's nothing really wrong with fairytales. They bring positive messages and lessons to kids. I don't think we have to rub it in their faces the reality of life at an early age . Fairy tales bring hope and positive outlook to kids. Eventually they'll realize that life isn't a fairytale after all. But while they're young, I guess its okay to let the old way be. Let them enjoy their youth and leave the problems and concern to the older people. It will be their problems eventually.

I was once a fan of Disney movies when I was a kid. And I can say, fairy tales helped me in a lot of ways and has brought me positive outlook in life, that there will be hardships but always rewarding in the end. Bad never wins, and whatever sufferings you have, hope floats, then you will eventually be rewarded for doing good deeds and keeping yourself together despite of the series of unfortunate events that happened to you.

Why am I talking about fairy tales? Well, I chanced upon the Snow White pic on my photo blog @ tumbler.com. I can't help but be amazed by the works of Dina Goldstein.Then I started to research and gather the rest of her collection. Her subject is all about the real princesses of today. She called her collection "Fallen Princesses" from some of the famous Disney-fied fairy tales.

"DISNEY's LAME........."
- Dina Goldstein

According to Dina, her works place Fairy Tale characters in modern day scenarios. In all of the images the Princess is placed in an environment that articulates her conflict. The '...happily ever after' is replaced with a realistic outcome and addresses current issues.

"The project was inspired by my observation of three-year-old girls, who were developing an interest in Disney's Fairy tales. As a new mother I have been able to get a close up look at the phenomenon of young girls fascinated with Princesses and their desire to dress up like them. The Disney versions almost always have sad beginning, with an overbearing female villain, and the end is predictably a happy one. The Prince usually saves the day and makes the victimized young beauty into a Princess. As a young girl, growing up abroad, I was not exposed to Fairy tales. These new discoveries lead to my fascination with the origins of Fairy tales. I explored the original brothers Grimm's stories and found that they have very dark and sometimes gruesome aspects, many of which were changed by Disney. I began to imagine Disney's perfect Princesses juxtaposed with real issues that were affecting women around me, such as illness, addiction and self-image issues." - Dina

I admire Goldstein's courage in addressing the present situations of some women are encountering today. She may not be a writer, but her message is as sharp as a pen, as her pen as sharp as a sword. A Shutter Assassin I must describe her. It hits you straight to your face. Some of her photos might be compelling for others, but some might offend a majority of people. Is it because t'was utterly straight forward, or some of it are just bias. So here goes the saying "A picture may worth a thousand words". It can have a double-edged meaning, or a shuriken-edged one.

1) For example, the "Little Red Riding Hood Issue" deals with the "Obesity Epidemic".

Others might take it as "Another Fat Joke" to ridicule and make fun of overweight people. But isn't it bias and obtuse? Some people are unaware that there are medical reasons and causative factors why people are fat despite of eating less. It's not always about gluttony and sloth.

Does Dina means "Why the Big Bad Wolf prefered her over the basket of takeouts?"

2) Princess of Persia "Jasmine", battling "FOR A Whole New World".

Although, we are all aware of the present issue about the "Endless War and Terrorism" in the Middle East, I can't help but notice that Arab Nation is being typecasted as War Freak people living in a War Zone Area".

She can show you the world, shining, shimmering, and exploding.

3) Rapunzel battling with her cancer illness. Isn't it the reason why she was isolated in the towering high castle? Oftentimes, some people who struggle with illnesses (whether terminal or not) isolate themselves from others; thus they suffer in deep melancholy more than their physical agony.

Women of today dealing and struggling with illness. This photo might offend others.

On the other hand, there are still photos that made me smile and laugh.......

Cinderella sobbing and boozing with liquor before the party. She wasn't invited remember?

(Although technically she was invited,

but her sisters didn't tag her along)

After gathering up some courage (thanks to the power of alcohol),
finally she decided to gatecrash. Just hitchin' a ride to the parteeee.

Is this what Ariel meant when she sang "Wish I could be, part of your world....."
Anyhow, it's just a thin glass apart.

Bella going under the knife for her Beast??

or so that she wouldn't look like Beast?

How sensitive can you really be?

Can you feel the pea under the thirteen ply of mattresses?

Or the "garbage" underneath it??

You think there's someone who can wait "that" long for you?

People get sick and tired.

Snow White and her seven dwarfs.
I was never aware that the prince charming's "Six packs"
meant "Budweiser"

Others might find it compelling. Others might might find it offensive. Its all up to you.. But theres one thing we undeniably know.......Truth hurts. Reality bites.

"And that's the Ugly Truth"

Friday Food Finds: Legazpi Sunday Market

2011-01-28T10:09:00.000-08:00

If some women release stress by shopping for clothes and shoes, I find my quantum of solace in visiting weekend food markets. Last week, my brother and I visited my favorite market, the LEGAZPI SUNDAY MARKET. We found new stalls, new food, and met new people.

New in Legazpi, Russian Gourmet Kitchen,

own by a Russian couple (duh!)

Everything got sold out that day, unfortunately

we weren't able to experience a taste of

their dishes. Next time baby...

Khun Cesar's Pad Thai dishes.

I almost gasp reading the word "Khun"

Reminded me of Nick Khun, the cute Thai

star khunnie....

MED CHEF's cake slices.

I love their Toblerone and Snickers Cheesecake

and their Banana Cream Pie

but it wasn't available that time. So,

instead we tried their soft and moist

Tres Leches.

For more info about Med Chef, visit their

online shop/site here.

Mini Quiche... Tomatoes with goat cheese,

and Spinach

It's my favorite juice stand RAWLICIOUS.

They make unique concoctions of fruit and

vegetable juice and shakes.

Lamb Shawarma, from Rafik

generous servings of lamb..

I had a previous blogpost about this favorite weekend market of mine.

If you'd like to know more about it, you can read it here..

Happy Friday everyone!!

Noraebang bang

2011-01-08T13:38:00.000-08:00

How's your holiday? Not much cooking today. Rest from the holiday season, our kitchen was like a crazy stock market, everythings running around and screaming "check the noodles!" "Who's gonna do the beef stew" "Fry the lumpia" yada yada.....Today, I'd like to sing a song for my blogger buddies. It's my favorite song from the Korean pop group 2NE1. One of the members, Sandara Park used to be an actress/singer here in the Philippines that went back to Korea to study. Eventually got a contract with YG Entertainment, a recording label that produces Korean RnB and Hiphop artists.

I'm not really into K-pop. In fact, I was more into K-dramas rather than their music, and if you're a regular reader, you know that much how crazy I am with those cheesy cliches. I'm not much into girl or boyband thing. I got my interest with the group because Sandara was one of them. Listened to a couple of their originals, and was amazed by their musicality - not a typical girlband I must say. One of their recent single was "It Hurts". Just love the slow, soothing rhythm, and its groove - a Korean version of Alicia Keys meets Estelle but in a cute way.

We Filipinos are very similar to Koreans when it comes to hobbies and past times. Drinking while eating barbeques in food stalls, being drama addicts, and singing in karaokes. We call it videoke, Koreans call it noraebang. Every Filipino household has their own videoke player and sometimes owns a Magic Sing (Its a microphone with thousands of songs can be stored in its memory, just plug it in the TV and you're all set).

Hope you enjoy my Noraebang version of 2Ne1's "It Hurts". I know it't not perfect. I had a little difficulty in reading and pronouncing Korean, I only had an hour to study the lyrics, so excited to record despite of, but I guess it didn't turn out that bad. To my Korean friends, hope you understand some of the gibberish parts hahaha.... Happy New Year to all!!

Hoping Anew

2010-12-31T00:57:00.000-08:00

Year 2010 has to be one of my most unforgettable year I've had in my life. Some call it bad or tough luck, I call it opportunity and blessing in disguise. For a year, where I had been in emotional turmoil and almost on the brink of financial instability, added with random problems dealing with my families and friends. This year, I didn't celebrate Christmas with hubbylito, neither will spend time with him this New Year. But on the bright side, it was a great career opportunity for him and his band, and another blessing to our family. Hey, who doesn't have problems, right.. But this year, has been really tough to me, us. But what doesn't kill you, makes you stronger.

Merry Christmas and

Happy New Year everyone!

I now leave you a remix, another creation of DJ Earworm:

United States of Pop 2010

Let's all face the year 2011 with hope,

forgiveness, generosity, kindness

and most especially, LOVE.

Have a peaceful and

prosperous new year everyone!

Quickies Noodle Challenge: My Version of Hokkien Hae Mee

2010-12-13T09:16:00.000-08:00

Finally, my first Quickies Challenge entry. As I have promised my blogger buddy Denise of Quickies on the Dinner Table and Laz of Lazaro Cooks, I have finally submitted an entry for their next challenge. The challenge is to create a fun, inventive noodle dish. It could be any concoction of your very own, or it could be a unique twist of any classic noodle dish of your choice. It doesn't matter whether its Japanese, Viet, Chinese, Italian, American, Continental, French as long as its utilizing any kind of noodles - whether its rice, vermicelli, or any pasta. It can be done in any way you want it - baked, stir fried, swimming in broth. It can be vegetarian, or sinful. Any way you want it.

The winner gets a copy of a fantastic book Quickies: Morning, Noon, and Night by Denise herself. How fun is that......

For my entry, I am submitting an old post of mine, my own version of Penang Prawn Noodle. I'm not even sure if I made it to the said deadline. I was never aware of the Int'l Timeline when I sent the link to Denise. But even if I didn't, I'm still happy to share it with you. This dish has a lot of story to tell..................

I am not a noodle addict, but I do enjoy eating it sometimes. Not just a die hard enthusiast. But I fell in love with Laksa and Hokkien Mee. Too bad. I can't make my own Laksa soup here because there are no Laksa leaves available here in the Philippines. Thanks to Makansutra and Paotsin... They serve Laksa ala Kota Kinabalu style.

Cooking and eating Hokkien Mee kinda reminds me of the days when I was in Penang. Every sip of this prawn noodle soup, brings me back to the times when we would wake each late, hot, noon, prepping up then heading to Uncle's Little Angel Cafe, and would order my favorite Crispy Chicken in Thai sauce with this delectable Hokkien Mee for starter. Like I said, I'm not a noodle addict, but this one made me gave me a second thought about noodles.

So Hokkien Mee is composed of some fried noodles done in Fuijan way that is commonly served in Malaysia and Singapore. There are two kinds of Hokkien Me:

Uncle's Cafe Little Angel Specialty

Hokkien Char Mee or the Char Hae Mee - which is the stir fried style, commonly served in Kuala Lumpur and Singapore, with some yellow, fat noodles, topped with pork, chicken, cabbage, squid, and usually soy sauce is used as a seasoning and as a condiment

Hokkien Hae Mee - refers to the Prawn noodle in Penang. Served with egg and rice noodles, no soy is used. And Prawn is the main ingredient in this dish with a few slices of pork, squid or fishcakes. Usually garnished with fried shallots (I just love the smell of these little babies). Instead of a dark soy, sambal and red chilli is added, and just a little bit of light soy sauce is added.

So I'll be sharing my version of Penang style Hokkien Mee. I made it less spicier, since I have a medium tolerance for hot and spicy food, still sexier and compensated with more toppings. So get ready with your ticklers, and jot the important steps:

HOKKIEN HAE MEE

(My Version of Penang Prawn Noodle)

Ingredients

1/4 kg pork (loin or belly, cut into 1/2 inch thick)
1/4 - 2/3 kg medium sized shrimps (shelled and deveined)

3-4 hard-boiled eggs (shelled and and sliced in half or by quarters)

Shallots ( peeled, sliced and fried)
1 pack egg noodles

1 pack of rice vermicelli (blanched)
Some kangkong leaves (water spinach / swamp cabbage) blanched
Some bean sprouts (blanched)
Steamed meat dumplings (pork, beef, chicken, or seafood)
sesame oil

For the Chili

6-8 dried chilies (deseeded and soaked to soften)

Sambal sauce

10 shallots (peeled and sliced)

5 cloves garlic (peeled and crushed)

2 tbsp water

6 tablespoons of sesame oil

For the Stock

Shrimp heads and shells (taken out from the Prawn toppings)

1 liter water

1- 2 tbsp sugar
1-2 tsp light soy

Fish Sauce

Salt to taste

Note:
The prawn broth and the sambal chili sauce are the important keys in this recipe. Sambal cannot be replaced with a regular red chili paste, for it has a characteristic taste and flavor that makes "Hokkien Mee" distinctive from other Ramen and Chinese Noodle soup.Sambal sauce can be bought in some asian markets.

Usually, pork meat is boiled to tenderness. I fried some of the meat afterwards in sesame oil for added flavor

Procedure

In making the Sambal Chili Paste - Mix all the ingredients together and blend in a processor. Heat up your wok or non stick pan with some sesame oil, then stir fry the chili paste for 3 to 5 minutes. Set aside.
In the same pan, heat up some oil again, and cook the shelled shrimps until it becomes brown. Set aside, let it cool for a while then slice the prawns in halves.
In another pot, saute some garlic and a few shallots in sesame oil. Add the prawn heads and shells. Stir fry until it becomes aromatic and pinkish. Add in 1 liter of water and bring to boil for 50 minutes to 1 hour or until the stock becomes foamy and the soup tastes prawny.
Strain the stock, and remove the foam this time, add in the pork meat and bring back to boil again for another 40 minutes to 1 hour. (I usually fry my pork afterwards for extra flavor). Add the chili sauce paste at a desired amount. Season with. light soy, fish sauce and salt to taste.

Serving

Place the blanched egg noodles and rice vermicelli, bean sprouts, kangkong, and some steamed dumplings in a bowl. Pour in the boiling hot stock over the noodles and vegies. Topped with some chopped eggs, pork meat and prawns. Garnish with fried shallots on top. Enjoy..

Remember, in cooking good food, there's nothing more

enjoyable than to share it with your loved ones......

From Bacterial Flux to Beethoven Virus to Birthday Bashing

2010-11-04T19:55:00.000-07:00

I have been off from blogging for awhile for a lot of reasons. My dad was admitted for syncope and dehydration, complications from bacterial diarrhea. So I was practically in the hospital for several days and currently staying at my home in Makati, to take care of him. Thank God everything's fine now.

Goodies given by visitors. I believe we went home

with more than 10 cakes, a bucket of chicken,

some Chinese takeouts, donuts, etc...

Healthy as a horse again.

Me, sleepless.....

Moreover, while on vacation from the blogosphere and cooking, I went back to my other old hobbies - Korean drama marathons, sketching, playing the piano (thanks to the Korean soap "Beethoven Virus" made me missed playing classical pieces so much).

It's my 16-yr old keyboard organ.

My first instrument before my aunt bought

an upright piano.

Yeohmee's being supportive to me.

She loves to stay there while I play

and warm up with my Hanon strokes...

In relation to my hobbies and interest in classical music, I just finished watching Beethoven Virus, a Korean drama that depicted the lives of classical musicians and orchestra in Korea (of course). I am a K-drama fan, and I can say, that this is the best Korean Drama I have seen. It's unconventional and unpredictable compared to the typical cheesy Korean soaps. One of the lead actors Kim Myung Min even studied conducting for 5 months before they started out filming. The tapings were crucial, because they have to film and record the orchestra pieces separately, not to mention that some of the actors who don't really play real instruments had to study at least the sequence, posture, and the exact strokes to make the scene more realistic.

Very inspiring, compelling, and it definitely stood out among others because of its some degree of genuineness - classical music. Though apart from the small love triangle among the conductor, the trumpeter, and the violinist, the story focuses more on the on the other character's problems and issues as well - their struggles on being the outcasts of the classical scene (a pub trumpeter, a violinist with Menier's disease, an old oboe player with crippling dementia, a blue-collar subordinate who plays contrabass, etc) with their inner and personal battles. Despite the occasional comical insertions, Beethoven is by far, the most mature drama I have ever seen.

This is a sample scene (episode 5) from Beethoven virus,

wherein Jung Hee Yun (cellist) doing

her lead on Astor Piazolla's Libertango.

Mostly drowned in household chores, unappreciated by her

family, has finally liberated herself..

This is one of my most favorite scene (the other one was when Gunwoo conducted the Tchaikovsky Piano Concerto no 1 with his own style and version). Aside from Yo-Yo Ma's version of Libertango, this arrangement captured my ears and heart as well....

Birthday Bashing

Two weeks ago was birthday. Didn't have much time to celebrate big time, but we had a few drinks with Denz's band (since its Octoberfest), a dinner with my best friends at my favorite restaurant Ziggurat, made some Kimchi Dumplings, had some Taiwanese noodles in Chinatown, and a couple of pizzas with my family...

Too busy that I missed a couple of shows from the Philippine Fashion Week. My cousin will be seen in a Project runway-like reality show "MEGA Young Designers", to be premiered on Novermber 15. Pictures and videos are not yet allowed to shown to the public.

Octoberfest means San Miguel Pale Pilsen

My free bucket of oysters. Thanks Marina Resto...

My birthday foodie activity ---- Kimchi Dumpling Project

Recipe will be posted next

Our favorite pizza is back! The Ultimate 6-Cheese of Pizza Hut!

And what's missing? I topped it with Shaved Black truffles and

drizzled it with some White Truffle oil.

6 Cheese + Truffles = heaven

Cowabunga!!

Jugno's Monster Pizza

(Spicy Taco, Anchovies Lovers, Jamaican,

and Beef with Mushroom)

Taiwan Special Beef Noodles

Kutchay Dumplings

And last not but not the least, a not too late birthday dinner with my bestfriend Grace, whose also an Octoberian. We had a hearty dinner at one of my favorite Mediterranean Resto, Ziggurat

Arabian Khoubiz and Muttabal

Fried Stuffed Papadum

Samosas with Tamarind Chutney

North African Lamb Couscous T'faya

Chicken and Potatoes in Goan Pink Curry

We had a wonderful, festive dinner - felt like an Arab Royalty.

I highly recommend this place. I have dined at this resto

for more than 3 times, and have

introduced this place to some of my friends.

Obviously this has become one of my favorites.

My full review will be posted soon..

Filipino Fusion and Foodbuzz Challenge #3 Faves

2010-10-04T06:45:00.000-07:00

First of all, my heartfelt congratulations to those who advanced to the next challenge on Project Food Blog. Unfortunately I didn't make the cut, but I can proudly say I did my best despite of the few personal mishaps that happened to us. (my kuya Paolo just died prior to the ongoing PFB, so I dedicate my first two challenges to him. May his soul rest in peace). I 'm a little sad that I didn't make it, but on the other hand, I'm quite relieved in a way that I don't have be stressed out in planning for a luxurious dinner party and for the succeeding challenges. But I will still be reading your posts and will be voting for the deserving ones.

Even I won't be cramming for a luxury dinner party anymore, I had my proposed menu prepared already. So, despite that I didn't make it, I will still be posting some of the recipes I have formulated for the luxury dinner party. Its a deconstruction of some of the Filipino classics and fusion with other foreign cuisine. I was inspired by a good friend Lazaro of Lazaro Cooks, to put up and create a deconstructed Filipino menu, instead of going further with other regional / internation cuisine, since I want to promote and showcase Filipino cuisine to my fellow foreign foodies. So just watch out for the recipes on the coming days.

Transcription

Luxury Dinner Party

Filipino Fusion

Soups

Roasted Tomato and Bell Peppers Halaan chowder

Calabasa crab bisque in Coconut Milk with moringa (Malunggay)

Appetizers

Smoked Tinapa (with vodka) capers, sundried tomatoes,

Duck liver mango pate

Tenga ng Daga mushroom pate with black summer truffles

(all served with pandesal chips)

Sisig taquitos

Salad

Fresh Lato (seaweed) in Filipino version of mesclun greens

With shredded green mangoes,

candied Pili nuts and quesong puti

in a bed Crispy Daing na Bangus Fillet (Filipino National Fish)

drizzled with Dijon Bagoong Vinaigrette

Entree

Prawn Laing (Taro Leaves) and Malunggay Pesto

with shredded Queso de Bola

Tortang Talong with Salted Red Egg slices

and ground beef Tinomok

Coconut crusted Fish fingers in Mango mayo furikake dip

Caldereta potpie / vol-au-vent

Dessert

Biko with calamansi cream sauce

Suman and mango combi in latik sauce

Coconut Pandan Tapioca

Watch out for the recipes! I'll be posting them soon! For the meantime, checkout my bets and faves for the Challenge #3 of Project Food Blog, in random order. List is still not finalized, as to I'm still busy reading other's blog entries, so will keep this updated.... I urge you to read their entries. Enjoy reading!

Liren's Filipiniana Dinner Party

Tiffin Tales' Dreamy Fall Harvest Dinner

C.G's Vegan and Wine Pairing Party

Jun Belen's Luxurious Italian Dinner

"Itadakimasu: A very artistic interpretation of a Fall Menu

GirliChef's Royal Indian Dinner

Christina's Fancy French

Mardi's Seven Contintents on a Plate Ride

Natalie's Killer Dinner Party

The Cilantropist's Luxurious Leeks, Lemons, and Lambs

Zen Can Cook's Small Plate Tasting

Spain in Iowa: Harvest Supper at the Bauman Farm

Chef Wanabe's Tapas Party

Chat n Chow Fall Celebration

Evelyne's Flavor Pairing Masquerade Party

Five Star Foodie's Spicy Flavors of Autumn

K-Am mom's Family dinner with a bit of luxury

For the Love of Food: Luxurious Iraqi Dinner

Baking Barrister's Decadent Dessert Indulgence

The Noshery's Interpretation of a Fall Dinner Party

Salty Seattle's Disco Junkie Party

The Classics: Hello Africa!

2010-09-26T14:28:00.000-07:00

Official Entry for the Project Food Blog: The Classics

    Hooray! And congratulations to all those who advanced the first challenge of Project Food Blog! And by writing this post now, that means I have made it to the next challenge too! Yipee!! For the next round, Foodbuzz Featured Publishers participants are asked to tackle a dish from another culture or are not as familiar with. That includes how we arrived at this decision in our post.

        I am an adventurous eater rather than a picky and snobbish connoisseur, a food enthusiast rather than a gourmet, and have tried different cuisines from different regions and countries. But I had a difficult time on deciding on what cuisine I should feature for my entry. I'm opting for a more challenging and a less familiar recipe. Something diverse and intense, yet little known and unfairly underrated. I have done a few Mediterranean, Chinese, Japanese, Korean, American, and others. And then I remember the first African dish I had in an IMAM fusion restaurant (stands for Indian, Mediterranean, African, and Middle Eastern) in Makati.

    The dish I had was a lamb stewed in a special tomato puree infused with different spices and flavors, served with a sourdough spongy bread, exotic cottage cheese and some boiled eggs. I can never forget the flavor and the aroma of the stew, and the soft, spongy texture of the pancake-like bread.

The taste and texture is still vivid on my mind. Through my gustatory senses, I was suddenly taken to the wild Africa - to the exotic Food Safari - its intense cookery, the diversity of its ecosystem and the rainbow-hued influences that color its culture. With the use of only basic ingredients available and sustainable in their geographical location, I had no idea that African cuisine can be as festive, and as royal as the Mediterranean cuisine.

I'm a trueblue spice lover. In fact whenever my hubby travels in different countries for work, he never forgets to send me boxes of spices. I have used different spices - those the custom-ground spices like the different masalas, the Italian Blends, the bouquet-garni, and the like, but I have never tried grinding and blending my own spices from scratch.

The procedure, the ingredients, and the spices intrigued me, especially on how to make that spongy and sour Injera Bread. And I am excited about it. I also learned that in order for you to make an Injera bread, you need "Teff" seeds or flour, and finding that ingredient alone is very challenging. I almost gave up and said, I'll just be dining there whenever I crave for some East African dish. But after a few days of searching for it, I was fortunate to buy some at a local health grocery store.

And then goes the Project Food Blog Challenge, which gave me the opportunity and idea to tackle a dish from another culture that is way beyond my comfort zone. That's when I decided that I am making Ethiopian Lamb Zigni with Injera Bread. I may not pass onto the next challenge, but I can proudly say to myself and to evryone - I have donned my bush jackets, tilted up my helmet, brought my binoculars, came, saw, and have conquered the African Food Safari.

Eritrean Be'ge Zigni

(A Northeast African Specialty)

with Ethiopian Injera Bread

Recipes adapted from

Taste of Eritrea: Recipes from One of East Africa's Most Interesting Little Countries

(New Hippocrene Original Cookbooks)

3 Tablespoons Olive Oil

1 Medium Onion -- Chopped
2 Teaspoons Berbere Sauce*
1 Pound Lamb -- Cubed*
1 Medium Potato -- Chopped
1 Can Tomato Paste
1/2 Teaspoon Salt
4 Cups Beef Broth

Note:

Since there's just the two of us in the household, I reduced the amount of the ingredients, just enough for two persons.

Procedure:

Saute onion in oil for 5 minutes.

Add berbere and lamb, then saute for 10 minutes.

Add potato, tomato paste, salt and broth.

Bring to boil for 20 minutes.

For the Berbere Sauce

(adapted from Food.com )

2 teaspoons cumin seeds
4 whole cloves
8 cardamom pods
1/2 teaspoon black peppercorns
1/4 teaspoon whole allspice
1 teaspoon fenugreek seeds, whole
1/2 teaspoon coriander seed
1/2 cup dried shallots
3 dried red chilies
3 dried Thai chiles
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
2 teaspoons salt

Procedure:

In a small frying pan, combine the cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and Coriander seeds.

Cook over medium-low heat, stirring, until lightly toasted, about 1 minute.

Place in a blender or coffee grinder used for spices, add shallots and whirl until finely ground.

Discard stems and seeds from chilies.

Break up the pods and process until ground.

Combine with the toasted seasonings and the remaining spices.

Refrigerate in a well-sealed jar or a tightly closed plastic bag.

For the Injera Bread

Recipe adapted from Exploratorium.com

1/4 cup teff flour*
3/4 cup all-purpose flour
1 cup water
a pinch of salt
peanut or vegetable oil

Note:

If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.

For better results, you may cover the batter loosely with a paper towel and let stand, undisturbed overnight.

Procedure:

Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.

Slowly add the water, stirring to avoid lumps.

Stir in the salt.

Heat a nonstick pan or lightly oiled cast-iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.

Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.

Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.

The Finale

My Eritrean Be'ge Zigni and Ethiopian Injera,
served with some boiled eggs,

stewed spiced Sudanese Medammes,

Pureed Nigerian ground nut soup, and some Ayib Cheese

I hope you enjoyed your Mini Food Safari trip.

If you like my post, please vote for

me by clicking here .

For the non-Foodbuzz members,

you can vote thru your Facebook account,

just enter your Facebook email address and password

and create a username

(for identification purposes only).

Click the "HEART" button with a caption
that says "Vote this Entry".

It won't take you a minute to help me advance

to the next challenge. Don't forget to click the Facebook

"like" button too. I'll see you soon foodies!

Coming into my Own

2010-09-19T12:31:00.000-07:00

Official entry to "Ready, Set, Blog"

Do I have what it takes? Am I a cut above the rest? What makes me unique among others? These are a few questions always being asked whenever you enter any contests, reality shows, challenges, and on even job interviews. And these are the questions that has been overused, recycled, amplified, magnified, and exaggerated, yet still are the questions I'm afraid to answer. Often, simple questions are the difficult ones to answer....

Generally, most of us (I'm not a exception either) would say "I'm being me.... I'm being true to myself and to others, I have the utmost experience, and the self-praise goes on. The last time I encountered such questions was when I had my first job interview after college (that's when before I entered medical school). I still remember that I have memorized and rehearsed my line well. And now, after 6 years, here goes the same questions again, this time for the first blog theme of Foodbuzz's Project Food Blog. Now, me, together with the rest of the contestants are being asked to write something about ourselves, what makes each one of us a unique Food Blogger, and do we have what it takes to be the next Food Blog Star....

As I gather my thoughts, and tried to contemplate for some answers, What makes me "only me"?

I want to put it this way. Let me tell you a story about me...

My Passion. I started blogging just last year. It started out as a general blog about little random things in my life. As time goes by, through blogging, I was able to discover more of myself, what I have always been wanting to do --- and with everything I do, whether I travel, celebrate, meet new people, learn about culture and history, hangout with friends and families, it has always being associated with one thing --- FOOD. It's inevitable, irresistible, and undeniable -- I love food!

My Inspirations. So what inspired me from food blogging? My mom -- she was my first teacher. I started cooking at a young age. Everyone in the family loves to cook and eat good food. I also get my inspirations from from watching TV shows and reading magazines about travel and food. I love collecting recipe books on book sale and back issues of food magazines. Several personalities who travel around the globe and talk about history, culture, and food. Foodie Stars like Tony Bourdain, Mauve o' Meare, Bobby Chinn, Andrew Zimmern, and KF Seetoh are to name a few, my blogosphere foodie buddies, whom I have constantly shared recipes and experiences with. My family and friends who always enjoyed my home cooking, and most especially my fiance who has always been my greatest fan, and never failed to support me in any way.

Food is a big part of our lifestyle, whether it has to do with travelling, family gathering, photography, partying, or a restaurant hopping for some culinary adventure.

It is fun to cook, but it is more fun to cook and share it with your loved ones. I think that inspires me to write about food -- the passion, the values of a typical local family cooking and dining together, the joy of celebration and feasting, my respect for the culture, philosophy, and history of a cuisine, rather than the science of cooking good food.

I Respect and Appreciate Cultural Cuisine. Food for me, is not just food per se. A recipe is not just another mouthwatering dish to make. Food tells you alot about a place. Like I have mentioned, my love to travel and my inspiration from a few people taught me not only how to enjoy food, I also learned a lot about the lifestyle, culture and history behind any local and foreign cuisine. My blog is not only about recipes but it also serves as a food guide about the other face of Asian cuisine and the unknown ethnic delicacies.

My blog is like a virtual "Makansutra". A food guide

about the other face of Asian cuisine,

the underground ethnic delicacies.

I have learned that for you to appreciate and enjoy food, one must understand how the locals do it and what for. I at least try to make a classic dish before doing a deconstructed version or multicultural fusion of it. By keeping its classic principles and its values.....

My Advocacy. To introduce other unknown ethnic cuisine to the foodie blogosphere and also to promote my local Filipino cuisine, by making it world-class. I noticed that most foodies posts are more about the rustic Italian, classic and elegant French, and Southern American comfort, and Savory Asian. But there's more to Asian than just noodles and sushis. There's more to Filipino than just Adobo and Lechon. There's more to Mediterranean than kebabs and curries.

There are more ethnic varieties in the North and East African Region, the other Islam Regions like the Egyptians and Afghans, and most especially, my homeland. I guess this is what I am proudly different among other foodies - my blog opens you to a whole, new gastronomic world. A virtual Food Safari. You'll see a little bit of everything - from the classics, to the fusion, and even exotic. Let me take you on a cuisinary journey, and let my blog be your passport.....

I am a Bipolar Foodiephiliac. I guess you may say my food reflects my personality and mood. Here you'll find some easy and quick recipes, and some are time and effort consuming ones. I enslave myself for hours when I'm in the mood to cook, and I whip up something quick yet yummy when I'm in a hurry. I have no particular favorites. I can eat frugally and healthy, I can eat like Man vs. Food.

You can see me dining in a 5-star restaurant, having tea at the piazza, or sometimes eating shawarma and drinking Chai in the side street.

No pretentious meal, just good food (at least in my point of view). No technical terms, no culinary jargons, simply because I'm no professional, and not everyone who reads my blogs are professional either. I want to present my recipes as easy-to-do as possible, and I don't impress. I know for some reasons, we sometimes need to plate fancily, use uber expensive condiments, and sustainable and fresh local ingredients (which I sometimes do), but most of my recipes are more realistic and applicable to everyday meals. Rare and wild mushrooms, edible flowers, and fresh butter and milk are not always available everyday and everywhere, specifically in my place, where mushrooms and corns are comes in cans, and milk comes in cartons. But I at least feature and make reviews about fancy restaurants from time to time. I leave the elegant platings and jargons to the top chefs, and real food to big eaters like me. So basically, most of my recipes, even the deconstructed and with fusion, are not intimidating; therefore, doable.

An eager beaver. I know that I have so much more to learn. I have no professional training and experiences as a chef, but this did not hinder me from learning things. I am never afraid to introduce myself and ask advices from those people who knew more about the food industry and culture. And through blogging, I am sharing what I have learned from them.

You will see me attending foodie events and competition, visiting food museums, wandering around the weekend markets and food bazaars, tasting new grubs, trying out exotic delicacies, and meeting new people. Whatever that will give me experience and inspiration to cooking and dining and will make me appreciate more and be enlightened about the vastness and richness of the culinary world. Humbly, I am a student.....

* * * *

I believe that joining in Food Buzz's "Project Food Blog Star" will make my advocacy happen. Help me pass the 1st challenge and vote for me on Food Buzz: Project Food Blog!. It won't take you a minute to vote. Thanks so much for taking time.... Wish me luck!

Tasty Thursday: Grilla in Manila

2010-09-09T04:26:00.000-07:00

I know it's waaaay overdue to blog about this. For some reason, I forgot to post this event. Denz and I have been craving for meat dishes for weeks. Particularly grilled, like steaks, barbecues, ribs, etc. A part where we wanna release the beastly "id" in us. Where we just wanna devour a big slab of red, juicy, meat --- imagining a good quality steak with its fine marbling, poured with a glorious herbed, creamy, buttery sauce, or a rackasaurus big ribs slathered in rich, thick glaze, sided with fries, corn, or mashed potatoes, salads, all the works. Then, I suddenly missed the First Grilling Competition Event in Manila......... I miss the Legazpi Sunday Market. I miss the Grilla in Manila..... Boy, am I late for the Wordless Wednesday? Okay here comes my Tasty Thursday......

photos by Me and the Legazpi Sunday crew.

The contest was open to non-professionals, foodies, student chefs, and starting out entrepreneurs. Each team was required to come up with three dishes - one grilled beef, another specialty grilled of their choice (any meat or seafood), and lastly a side dish for the grilled delights. Each team was provided with 3 kgs of Angus Beef sponsored by Tenderbites.

Prepping up

Let the Grillin' Begin

The Presentation

Cooking Sideshow

The most fun part----- Eating!!

I seem satisfied.....

The Verdict

Just an Update

2010-08-24T22:18:00.000-07:00

Mabuhay bloggers, readers, friends!

It's so nice to be back here in the whole, wide, blogosphere. You might be wondering why the heck I hibernated from blogging and reading your posts. Finally, after 1 month, my internet got fixed just yesterday. Yep, it took me a month before Smartbro's contractor came by to visit and check out my internet cable, only to find out that Smartbro (my internet provider), redirected the signal sector that I should be getting. They shoud've told me earlier, instead of exhausting all means of troubleshooting with them. The contractor said, Smartbro was aware of that and was just cost-cutting. What a bull! It's just sooooo frustrating. I was on the verge of disconnecting my service with them, just thank God, I still have enough patience to wait till the 24th. I'm definitely filing for a rebate for this.

Anyway, so much had happened to me for the past 3 weeks. Didn't do much cooking, but I had been a little busy getting back my social life - reunions, parties, birthdays, weddings and taking care of my brother in the hospital, a few eatouts, etc.

The Wedding

Hubbylito's bandmate just got married last July. It was a solemn, emotional, classic, and a simple celebration. It was nothing of a flashy, jazzy, themey, and a show-off wedding. So as expected, no overwhelming preparation and bridezillas, obliged tasks and contributions or whatever (I remember being impelled to pay for my bridesmaid gown. Money wasn't a thing, but being obliged to pay is a different story). The church (forgot the name), is also where the bride's baptism took place. Here are a few shots me and Denz have taken.

Cruisin'

Denz' and his band finally has a new singer. Had a new photo-op as well for the cruise band profile. Hopefully, things will sail smoothly for the cruise project. Possible ship and itinerary is the Norwegian Dawn for the Carribean and Bermuda. Praying things will go our way....

The High school Reunion

Finally, after 10 years, my highschool friends, and classmates held a dinner/cocktail reunion party. It was nice seeing old friends, classmates, and teachers. The geeks had turned into, still geeks. The pretty uptights have their own families already, and the easy-go-lucky are still the same (but at least some have changed, some drastically the opposite of what they used to be, some have become a couple). High school has the most memorable and fun moments. Every person or group has labels - the geek, the cheerleader, the rockstar, the bully, the popular, the jockey, the dork, the outcasts, etc, etc. It was just so nice to see everyone hanging out.

My Highschool BFFs and I also had a separate get together dinner, since Grace, may not be able to attend the grand reunion. Well, all of them have kids already, except for me. Twas fun catching up with them too. Just hoping that Moksha and Lish will make it next time...

The Admission

My brother Jay just had his hemorrhoidectomy a couple of weeks ago. It was nothing much serious, Jay just availed the free full medical insurance his company provides. At least something he could avail for free big time, just before he decided to leave his company. I stayed at the hospital for 3 days, with my sister. Good thing, my inlaw's girlfriend, Nikki, whose also a nurse (like my sis) is assigned at the same floor where we stayed. She pretty much took care of Jay's discharge.

Jay's bantay - a doctor and two nurses...

Bumming around the hospital

Birthdays

I managed to squeeze my schedule in two birthday parties in a day - one from my Dad, and one from my friend's.

Being off from blogging for a while kept my social life back in track a little. So I guess, it wasn't bad at all, since I'll be getting my rebate anyway,. How are you by the way??

Goodbye, Reave

2010-07-26T15:38:00.000-07:00

Today I won't be blogging about food. Just can't. Since yesterday, everyone in the house was quiet and mourning. Our 3-month old black labrador puppy, Bloodreaver (we call him Reave for short) just died yesterday from an unknown complication of stomach flu (I am suspecting severe dehydration). I wasn't there yesterday, so nobody knew what kind of complication he had suffered from. Despite of all the complete shots he had received (which includes the antivirals, vitamins, fluids, and antibiotics for bacterial complications), plus my brother, Don and our helper was keeping an eye on him 24/7, unfortunately, he didn't survived.

It started with a diarrhea, but that time, he's still active and playful. His vet gave him shots of antivirals and some vitamins, suspecting that it was a stomach flu. His diet was restricted to minimal servings only. Just when my dad thought that everything getting better, on the third day, he became weak, his diarrhea has become severe, kept on salivating, throwing up every meal and medicine intake, and was already slightly unresponsive. They called in the vet again, and all of his meds were administered intravenously. Don was watching over him 24/7.

Poor Reave's getting replenished and
rehydrated thru an IV Cannula.

I wasn't always there to take care of Reave, nor had the opportunity to bond with him, for I'm always at the hospital and I stay in my dorm. But my brother does. He's closest to Reave. When Don mentioned on his facebook status that Reave never made it, I messaged him and asked him if was it a peaceful goodbye. The painful part is, Reave died with tears in his eyes, literally. He just stretched his limbs and closed his teary eyes. In my entire life, when in comes to taking care of dogs, I've never seen nor heard such a thing, a dog literally in tears. And that just caught me in deep melancholy. I never had the chance to bond with Reave, but thru Don's story, I can somehow feel his pain. My last moments with Reave, was a day ago, talking and waving goodbye to him, and he responded by just wiggling his tail. Never knew that it will be goodbye for real....

Dad, checking on Reave's status

My brother's page was flowing with sweet words from his friends, saying condolences and prayers. One of his friend sent a poem.....

HEAVEN'S DOGGY-DOOR

My best friend closed his eyes last

night, As his head was in my hand.

The Doctors said he was in pain,

And it was hard for him to stand.

The thoughts that scurried through

my head, As I cradled him in my arms.

Were of his younger, puppy years,

And OH...his many charms.

Today, there was no gentle nudge

With an intense "I love you PaL",

Only a heart thats filled with tears

Remembering our joy filled days.

But an Angel just appeared to me,

And he said, "You should cry no more,

GOD also loves our canine friends,

HE's installed a 'doggy-door"! :)

Wherever you are Reave,
we hope that you are in a happy place.

We will truly miss you!

Sinigang na Baboy (Pork in Tamarind Soup)

2010-07-19T16:55:00.000-07:00

If you ask any native Filipino about their favorite dish, I bet, if not all, at least a majority will say "SINIGANG". Many tourists may find it a little bit exotic, but it has gained popularity among expats as they eventually learned to love this dish just like adobo and pancit. For those who are not familiar what sinigang is -- Sinigang is a Pinoy soup characterized by its sour flavor. It has similarities with Indonesian's Sayur Asem and Thai's Tom Yam, and usually gets confused with Malaysia's Singgang (because they're all tamarind based soup like the sinigang).

But what makes Sinigang different from them - aside from using tamarind, you can use a wider variety of ingredients as your sour base....... such as guava, calamansi, balimbing, and miso (not the Japanese miso). You can use pork, chicken (the term becomes Sinampalukan), beef, and seafoods like prawn/shrimps and fish. Through the years, Sinigang has earned its way to being Pinoy's national dish, a comfort food for the soul. A soul food that can aid your ailments, and enough to arouse your senses and excite your palate.

Nowadays, cooking is more convenient. Tamarind comes in cubes and powder form. But today, I'll be sharing a recipe, on how to cook Sinigang, the traditional way, in four easy steps...

SINIGANG NA BABOY

(Pork Sinigang)

Ingredients

(good for two)

1/2 kilo pork riblets, cut into cubes (or any other parts)

6 pcs tamarind

2 medium tomatoes, sliced in half

1-2 pcs green finger peppers

3-4 small gabi (taro roots), peeled and cut in half

1 big onion, sliced in quarters (white or red)

3-4 cups rice water (from the rice wash)

4 cups water

1 eggplant, sliced slantly, 1-inch thick

1 pc radish, sliced slantly, same size as the eggplant

5-7 pieces ladyfingers (okra)

1 bunch string beans/ snake beans, cut into shorter pieces

1 bunch of kangkong (water spinach), cut the leafy and soft part

salt and patis to taste

Procedure

Prepare the tamarind base. Boil the tamarind in at least half cup of water, until it softens. Mash or pound until it achives a semi-past consistency. Set aside.

Prepare the soup. Put the pork in the pot, together with half of the onions, tomatoes, and green finger chili. Add 4 cups of water, and let it boil for 15-20 minutes. Usually onions, chilis and tomatoes are added once the meat becomes tender. But I usually add half of those right from the start, which makes the meat tastier, because the spices and flavors have already infused inside the meat.

Using a slotted spoon, carefully remove the scum as it gathers. Lower the heat, add the rice water, and gabi (taro roots) and allow to simmer until the meat softens. Depending on what type of gabi you are going to used, normally, it takes some time to soften it. Gabi and rice water adds richness to the soup. Not necessarily thickens it, but at least adds a little consistency to it.

Season your soup. Strain the tamarind juice into the pot. Add salt or fish sauce, until you achieve your desired saltness.

Add the vegetables. First, throw in the okra, eggplant, and radish. Let it simmer for at least 3 minutes. Then add the the rest of the vegies on top- the sitaw (snake beans), kangkong (water spinach), and sili, once you turn off the fire. Cover the pot.

Serve with hot rice and patis (fish sauce) as a condiment..

Kain po tayo! (Let's eat!)

You may use other sinigang soup base in lieu of real tamarind

Or try Guava as soup base

Anyway, speaking of Filipino delights, my Foodie buddy Eve of Cheap Ethnic Eats, has just received my foodie care package of Filipino food products. Checkout what's inside that package.
Want to make some foodie exchange around the globe? Go to Foodie Exchange.
I have invited a few friends to join, and they have been doing great exchanges too.