Sauteed Chayote with Shrimps

This is my favorite vegetable dish, Sauteed Chayote with Shrimps. here is our recipe.

Ingredients
1 tomato
1 onion
3 cloves of garlic
1/2 kilos of shrimp, unshelled
3 chayotes

first you gotta saute the garlic, then onion and later tomato. always remember not to throw away the unshelled part first because that's where you got to used the shrimp broth later because you will put some little water in it.

then put the shrimps, after a minute of shrimp turning orange, you put the shrimp broth, simmer

after simmering, put the chayotes on the boiling shrimp broth, leave until the chayote became soft to taste.

Pancakes for breakfast...

I admit I can't perfect the right way of browning a pancake. but here it is I was able to make myself a breakfast in either way I can.

Chowking: A round with Spareribs and Kangkong with Bagoong

Everytime I visit Chowking, I always order their rice toppings. Spareribs and Kangkong with Bagoong is the only thing I bought in that Chinese fast food chain. It comes along with a large iced tea.

it's waffle time!

I'm very picky when eating waffles. there are many gazillion waffle kiosks circulating here in manila but there's only one waffle kiosk i trust. it is waffle time owned by San Miguel Corporation that's why you're sure the ingredients they used in waffle making are authentic. my favorite waffle is the belgian chocolate and cheese delite.

Adobong Isaw with Atchara: Yummy!

adobong isaw ng kabayo


this is the market-bought atchara or pickled papaya relish

****this is our viand for today. the adobong isaw is so gummy and not recommended for those who have pustisos. the adobong isaw usually has a partner in the side of the atchara.

Ulam: Beefballs Soup

Ingredients good for 2-4 persons
- half kilo ground beef (fat optional)
- 2 medium finely sliced onion
- 4 cloves of finely chopped garlic
- 100-200 grams flour noodles
- 1 small egg
- 3-4 stalks spring onion
- salt and pepper
- 1 tbsp cooking oil
- beef boullion (optional)
- 2- 2/2 liters of water

Method:
**in a bowl, mix beef, egg, finely chopped 3 stalks of spring onion (from the crispy white end to the greenish part, about 6 inches long), half of chopped onion, half of chopped garlic, pinch of salt and pinch of pepper. Mix all and make small balls (see pic. )

***This is our viand for dinner. In our family's method of cooking, we boiled two large chunks of beef bones before we put the beef balls. the bones serves as the tasty broth of the soup. It is optional if you want to put Patola, Zucchini or Green Onions

Chicken Curry: my one and only curry!

Curry chicken (also referred to as chicken curry) is a common delicacy in South Asia, East Asia, as well as in the UK and Caribbean. The main ingredients in this dish are chicken and curry. The curry powder along with an array of other spices including, masala powder, saffron, ginger and so on (depending on cookery style), are mixed to form a sauce to blend in with the chicken.

***I love chicken curry a lot. I love the blending of curry powder and the coconut milk stewed on chicken with carrots and potatoes.

Tinolang Manok: anything besides fried chicken...

Tinola in Tagalog or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves. It is best served with fresh chicken.

Lechon Paksiw: my favorite paksiw!

Leftover lechón in the Philippines is easily recycled into another delectable dish, Paksiw na Lechon. Paksiw na Lechon involves cooking the left-over Lechon by boiling it in vinegar making the meat moist and the skin very soft.

Shakey's Pizza: take home by my parents

this was the pizza take homed by my dad and mom after trip from Wilcon Depot in Munoz. They brought home Manager's Choice but it eventually was munched out by me and my brother Markee. Now what's left is the cheese type of pizza I forgot what they called it. It has something to do with garlic i guess

Lumpiang Sariwa: my favorite lumpia

Lumpiang Sariwa, or fresh spring rolls in English, consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This variety is not fried and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants.

Lechon: caution it can trigger high blood pressure.

Lechón (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. In the Philippines, it connotes a whole roasted pig, lechón baboy. Chicken and beef are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf being slowly roasted over charcoal.

According to Vocabulario de la Tagala printed in 1613 Lechon = Biik. pp. buyik. pp. Buik. pc. bowik. pc. bolaó. pc. Lechon bermejo = Bolias. pc. Lechoncillo = colig. pc.

Lechón is often cooked during national festivities (known as fiestas), the holiday season, and other special occasions such as weddings, graduations, birthdays and baptisms, or family get-togethers. The lechón is usually the highlight and the most popular dish of these events. It is usually served with a liver-based sauce. However, in some cases, it may be served Chinese style with steamed buns and a sweet plum sauce.

This dish is also popular in Puerto Rico, the Dominican Republic, Cuba and many other parts of the Spanish-speaking world.

Another version of lechón, called lechón kawali, involves boiling then frying pieces of pork.

In Metro Manila, a popular place to purchase Lechon is La Loma, an area within the boundary area between Manila and Quezon City. Many restaurants selling Lechon year round can be found there.

Lechon Cebu is a very popular variety of the dish.

The typical Filipino method of roasting involves placing the pig on a spit and roasting it over charcoals while wiping the skin with a brush made out of leaves drenched in water and the pig's own fat. This makes the skin "pop" and become crunchy.

The pig had always been the center of communal feasts in pre-Hispanic Philippines, and "Lechon" is the normal manner it is prepared.

Tapa: I'm in Tapsilog heaven

Tapa is dried or cured beef or venison, although other meat or even fish may be used. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served with rice, fried egg and achara (pickled papaya strips). The term tapa was coined from the Spanish word tapas, meaning "light finger food".

Tapsilog is the term used when tapa, fried rice ("sinangag"), and fried egg ("itlog") are combined into one meal, which is served primarily during breakfast. In Tagalog, a restaurant that primarily serves tapa is called a tapahan, tapsihan or tapsilugan. According to some sources, "tapsilog"^[1] and "tapsihan"^[2] are slang words. However, these terms are used by those restaurants and many Filipinos of all social strata. Tapsilog and tapsihan, therefore, may be considered standard words in the Filipino language and not slang.

There are small restaurants in many barangays in the Philippines that serve tapsilog, however large business establishment chains have also ventured into selling tapa, such as BD's, GoodAhs!, Max's, Tapa King, Goto King , & Goto Tapsi Republic . Due to the popularity of this cuisine, some fast food chains in the Philippines also include tapsilog on their breakfast menus including Jollibee, ChowKing, McDonald's and Sinangag Express.

Tapa (Beef and Venison) is believed to have originated from the province of Pampanga but the original Tapsilog combination was first served in barangay Don Galo in Paranaque City.There are a handful of old Tapsihans that serve authentic Tapsilog in Don Galo. Among the most popular of them are Maty's, Dalisay and Elena's. Both Maty's and Elena's are names of the sisters whose father was the one who originally served tapa in Barangay Don Galo and they are the original ones. Dalisay tapsihan closed shop long ago because their tapa was not that great tasting compared to Maty's and Elena's.

Tapsilog is a term coined by the Filipino comedians Tito, Vic, and Joey in their show Iskul Bukol

Longganisa: the filipino chorizo

Longaniza (Filipino: longganisa) are Philippine chorizos flavoured with indigenous spices. Longaniza making has a long tradition in the Philippines, with each region having their own specialty. Among others, Lucban is known for its garlicky longanizas; Guagua for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste. Unlike Spanish chorizos, longanizas can also be made of chicken, beef, or even tuna.

Tocino: the fermented meat

Tocino or tosino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat.

The meat is sliced into thin strips. Anise wine, annatto, water, salt, sugar, and saltpeter are combined in a container. Each strip is then sprinkled with the mixture and then stacked in a separate container, which is covered and kept refrigerated for about three days to cure.

Tocino is usually fried in oil or boiled in water, depending on how moist it is desired. Actually, the original tocino is marinated only with salt, sugar, and saltpeter, although pineapple juice may be added for a slightly tart flavor. Some of the Kapampangans who make tocino mix it for 2 to 3 hours in order to achieve the thickness and softness of the meat then leave it overnight in room temperature before serving it. The Kapampangans call it burong babi (fermented pork)

Tocino is often eaten with rice and fried egg. This meal is often called "Tosilog" or "tocino, sinangag at itlog", which literally means tocino, fried rice and egg.

Menudo: My mom's favorite

Spanish in origin, menudo is similar to cocido, except that no chorizo de bilbao, (spanish sausage) is added. Menudo is a rich dish with sauce thickened and flavored by finely chopped onions, tomatoes and bell peppers. The acidity of the tomatoes and tomato paste is tempered by the sweetness of raisins.

Unlike pork meat, pork liver becomes tougher with longer cooking. It is always advisable to add the liver towards the end of the cooking time. When liver is cut in small pieces, as with pork menudo, they are fully cooked within minutes. To test for doneness, take a piece of liver from the casserole after about 3 minutes of cooking. Pierce the liver through the center with a fork. If blood runs out, cook for another 30 seconds.

The potato cubes can be pre-cooked by frying, boiling or steaming. However, pre-cooking them is not absolutely necessary. You can add them to the casserole about 15 minutes before cooking time is up. But you have to watch your dish carefully after adding them. Be sure that there is enough liquid to cook the potatoes. Bear in mind too that too much liquid will result in a soupy menudo. You will need to add more salt if you cook the potatoes this way as they will absorb much of the salt. The advantage is that they will also absorb flavor.

Menudo can also be cooked using boneless chicken thigh

words courtesy of http://www.pinoycook.net/pork-menudo/

Sinigang na Baboy: my favorite sinigang

Sinigang is a Philippine dish famous for the variety of ingredients one can use as well as for its taste. Though considered a soup, it is not eaten as is, but rather combined as a viand with rice. Sinigang is typically sour and is most often likened to Thailand's tom yam.

Sinigang often incorporates stewed fish, pork, chicken, shrimp, or beef. Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste, not to the meat's flavor.

Meat is stewed with tamarind (which provides the sourness), green pepper, tomato, and onion. Other vegetables cooked in sinigang may include okra, taro corms, labanos, kangkong, sitaw and egg plant.

Another variety is prepared with guava and is less sour than those with tamarind. Raw mango, calamansi and kamias can also be utilized. However, vinegar is not used for making sinigang sour, soups made with vinegar are called paksiw. Powdered soup base or bouillon cubes for sinigang are also used in place of natural fruits.

Chicken sinigang is called sinampalukan (from sampalok, Filipino for tamarind). Sinampalukan is made with shredded tamarind leaves, ginger, onions, and tomatoes. Sinampalukan is sometimes prepared to be a little spicier than the other sinigang dishes.

Sinigang Villamil is prepared with sampalok, onions, tomatoes, kangkong, dijon mustard (i.e. Grey Poupon) and okra. Original recipe created by Filipino restauranteur Raquel Villamil in 1986.

Pinakbet: a saute of vegetables

Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word "pinakebbet", meaning shrunk or shrivelled. The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers , parda and winged beans. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilocano households. As its name suggests, it is usually cooked until almost dry and shrivelled and the flavors of the vegetables are emphasized and accentuated by bagoong (fermented shrimp fry). In some cases, lechon, chicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Northern and Ilocos regions of the Philippines. The history of this dish is derived from such.

Caesar Salad from KFC: my favorite salad...

Crisp Iceberg & Romaine lettuce topped with parmesan cheese, served with Caesar dressing and croutons on the side.

***this is my favorite salad. verytime i order salad i make it has the caesar dressing i want. yum! yum!

Bistek: the bastardize version of Beef Steak

Bistek is a Philippine dish typically made with onions and strips of sirloin beef slowly cooked in soy sauce, and calamansi juice. It is best prepared by marinating the meat first in the mixture of soy sauce or calamansi juice. The meat is then browned in vegetable oil (usually coconut oil) and the marinade added back in when the meat has seared. Onion rings are optionally added near the end as a garnish. A good bistek is one which does not taste too sour or salty. The word "bistek" is the assimilated form of the word "beef steak."

Chunks of browned potatoes, also fried in oil, are sometimes added, but they are optional. Bistek is not always made with sirloin beef steaks (as its original English form beef steak would suggest); pork chops and liver, or even fish fillets, can be used as a substitute.

Lucky Me Pancit Canton: Sweet and Spicy Flavor

hunger awakes me after an hour of slumber. i immediately went to the kitchen cabinet to search for some instant food. then i stumble over one pack of Lucky Me Pancit Canton in Sweet and Spicy Flavor. I quickly cooked it and after 3 minutes, I'm ready to eat my snack. i must admit i getting used to the taste of that pancit canton and if ever i won't eat it again if there is something new in our kitchen cabinet or refrigerator. too bad my mom haven't had her groceries yet as for now.

Kare Kare: so yummy!

Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice. Any Filipino fiesta, particularly in the Tagalog region, is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.


Oxtail, with the skin on and cut into 2-inch lengths, and ox tripe are boiled until tender. Sometimes pieces of ox feet or shins are added. In some varieties, other types of meat are used, such as pork or (rarely) chicken. (There is an instance of one version omitting the meat altogether and using vegetables) When the meat is tender, the soup becomes glutinous and to this is added ground roasted peanuts (or peanut butter), ground roasted glutinous rice to make the soup thicker. Atsuete (annatto) is added to give color. The basic vegetables for kare-kare include young banana flower bud or "heart" (puso ng saging), eggplant, string beans, and Chinese cabbage (pechay). Kare-kare is often served hot with special bagoong alamang (sauteed salted shrimp paste

takoyaki balls makes me melt.. hahaha

i often heard that takoyaki is made of octopus balls. but here in manila octopus balls being put in takoyaki balls is a no no instead they used fish or sometimes just plain vegetables. even so they are still delicious. but my cousin in japan told me it is a fake takoyaki ball since no octupus was added which is a main ingredient. anyways, i'm also craving to eat this takoyaki ball which can be bought for 3 pcs. for 20 pesos but it can make want for more. i always bought for 15 pcs for 100 pesos until i get fed up of the taste. now i'm aching for more now. hahaha

i've craving for this donut for such such a long long time...

i'm talking about krispy kreme's original glazed donut. that's the only donut i wanted everytime i went to buy a donut or two at one of their branches in metro manila. it is located in Trinoma, near the North Avenue station of Metro Railways Transit in Quezon City.


Original Glazed is my favorite. i don't eat Go Nuts Donuts, Mister Donut or even Dunkin Donuts. I am very meticulous in choosing donuts. i love the donuts that coming from Krispy kreme because they are soft and mouth watering. the sweetness is mild and not too sweet. just right for my taste buds. Though the original glazed donuts costs 30.00 pesos, and might heavy on the pocket. but everytime i put my mouth on this donut, i suddenly forget how much it worth. A half dozen of original glazed costs 180.00 pesos while a dozen costs 360.00 pesos. it sounds heavy on the pocket but i know it's worth if you gotta taste it over and over again.

this is my first attempt on food blog

hi! i welcoming you to my food blog. this is my first try to write a food blog. i was inspired by cousin's own food blog, oishii-yo.blogspot.com. t'was later on, i ended up writing my first entry on my very own food blog. i hope i won't get tired of posting entries here. i'm glad i can share what i discover about food. since then, god bless.

lilix