SIDEBAR
»
S
I
D
E
B
A
R
«
Linguine in Pinoy Style Sauce
Aug 17th, 2012 by niceyfemme

Alright, this is just like regular pinoy style spaghetti but I used linguine instead. I have always been using different pasta shapes ever since and there was a time that linguine became a favorite. This pasta made a comeback a few weeks back and I used it for this “spaghetti” dish and I also used it for chicken sopas and I actually liked it.

I cooked this at the same time with cinnamon muffin. Carbohydrates overload but they kind of goes well together. I can actually win a trophy at AwardsForAnything.com was what my cousin said for all these dishes I am cooking which is very much appreciated by people who get to taste them.

Read the rest of this entry »

Shawarma Burger
Aug 12th, 2012 by niceyfemme

It was only a few weeks ago when I kind of had a minor obsession with my home made burgers. Well home made because I made the patties from scratch. I love how I have full control of every ingredient I put in there. Of course being pregnant right now I have to be wary of what I put in my mouth.

Then one day I run out of burger buns but I have all other ingredients like the beef pattie, cheese, tomatoes and cucumber. Then an idea came to mind… I miss chappati! I could use chappati in place of burger buns and I could easily make it at home as I always have flour on hand. I cut the patties into smaller cuts and assembled everything on top of the chappati. Then I realized it is kind of like shawarma. It is a shawarma but is also a burger. Haha I liked this very much. Especially after all the hunger I felt after I looked for the misplaced leather repair kits. I truly believe food tastes better the more hungry you are. Try it.

Penne in White Sauce with Beef
Aug 3rd, 2012 by niceyfemme

Alright, I had a hard time naming this recipe because this is a made up recipe I didn’t even know about before.

I was supposed to make some Baked Ziti. I want it with bolognese sauce and bechamel sauce. Β But what I wasn’t aware of is that I don’t have spaghetti sauce in stock so I just went ahead and sauteed the beef and sausage until I have the spaghetti sauce hopefully a few hours later.

I also went ahead and made my dependable bechamel sauce recipe. The penne pasta was also cooked already.

Then hunger struck. I couldn’t wait for the spaghetti sauce anymore. So I just went assembled what I already have, the sauteed beef with sausage and herbs and the bechamel sauce. Was I completely surprised that this tasted really good! I didn’t even miss the red sauce. Now this is a recipe I will keep on preparing from now on. πŸ™‚

Tosilog
Jul 27th, 2012 by niceyfemme

My favorite silog meal. This is β™₯.

There’s a new gasoline station close to where we live and I gas-ed up there once. I notice a silog restaurant (together with a bakery and car parts store that also displays photos of harley davidson parts) and of course that did excite me since I’m a big fan of silog meals. To those who doesn’t know, silog meals consists of SInangag which is fried rice, LOG which is the last syllable of itlog which is egg in english and a viand that could be anything like say TOcino which is sweet cured pork. Put together all those syllables and you have TOSILOG. So I decided to have our car washed there and try the new silog place.

I ordered Tapsilog which comes with Tapa or cured beef even though the place offers so many other silog choices. There’s tosilog but I am usually disappointed with the tocino that these kind of places usually serve. Sometimes there’s too much fat or the tocino doesn’t even taste or look like tocino at all so no I didn’t order that. I wasn’t happy with the meal they served because first of all the fried isn’t even fried. It’s like regular rice with yellow tint. The tapa I can’t even describe. I was so disappointed I had to have a silog meal at home.

This is how tosilog should be. The rice should really be fried, every single grain of it. With garlic the better. It must come with a side dish of fresh tomatoes or atchara. Then the tocino must be sweet and soft and yet cooked through, not overly cooked and burned.

This really is one of the simple pleasures in life and it’s no wonder why most Filipinos love this dish. I just can’t understand why it’s so hard to find a restaurant that serves at least decent if not great tasting silog meals. Oh I know but I’ll zip my lips for now.

Pregnancy Craving: Pancakes with Chicken Sausages
Jul 27th, 2012 by niceyfemme

Recently I’ve been finding myself staying away from plain rice. I am ok with fried rice though. And I’ve been cooking my pancakes pretty frequently like 3-4 times this week.

I’ve been trying to cook my pancakes like how I used to make them in Singapore, I made it perfect even without a recipe, just putting in ingredients by feel, because I made it almost everyday because our housemate’s son Xavian liked it very much. I haven’t been 100% successful at replicating it but I am close.

And now I like my pancakes with butter (of course!), maple syrup and chicken sausages. It’s a really nice combination. I eat this with a glass of my Anmum chocolate flavored milk with lots of ice and eat this in one of our computer carts or in front of the television. Haha I know I shouldn’t be eating in front of the tv but I can’t help it. πŸ™‚ In these days when I find it hard to find contentment in most of the food I eat, it’s a relief to have this. And soon I’ll have the perfect recipe of my pancakes and I’ll try to note it down this time.

Pinatisang Baboy (Pork in Fish Sauce)
Jul 26th, 2012 by niceyfemme

Don’t be deceived by this photo. It doesn’t look like it’s going to rock your world but it did rock mine. πŸ˜‰

This is a dish from Bulacan. I’m half Bulakenya by the way. More than a month ago, I reached a point in my pregnancy where no food satisfied me and I’m one person where satisfaction is a big deal. (This made me realize I am at that point again, no contentment with food grrr.) And it’s as if I’m missing and craving something I can’t put my finger on. Then it hit me. I’m missing the dishes I grew up with, the dishes my Nanay prepared for me and my cousins. Then I set a date to go back there and it’s not near where we live now. Without traffic it will take me around 2 1/2 hours of driving and that is without traffic. So I headed there early in the morning before 6am and wow it was heaven driving in Edsa at that time. In around 30 minutes I was already in NLEX. πŸ™‚ Yes guys that is possible in Edsa even I couldn’t believe it you just got to have extra scorpion motorcycle helmets on hand. πŸ˜‰

Going back, I asked my aunt to show me how to cook this dish and Tinumis which is the Bulacan version of Dinuguan which is pork in blood stew. It sounds yucky but it is at least for me one of the best dishes in the world. I tried my best to document the steps through video and by writing it down but it got a bit confusing since she was cooking these two dishes at the same time. I went home with big containers of Tinumis and Pinatisang Baboy. I froze them after putting them in smaller containers and we had enough supply to lasts us for months. Β It’s amazing how much rice I can eat with gusto with this dish. Now my tummy is quite large now and I shouldn’t be driving to far places so I guess I will have to try to make this dish myself. I truly hope I can make this dish and make it taste like the original version. Fingers crossed. πŸ™‚

 

Chicken Balls and Kikiam
Jul 25th, 2012 by niceyfemme

After a long time of craving for these tusok-tusok street foods, I decided to cook those at home.

I made my own sauce too. Yummm!

No dust, no magic sugar used. Just great food. This made my tummy growl. Really. But I’ll settle for my boiled (kamote) sweet potatoes as I already have them cooked beside me right now and the chicken balls and kikiam are still frozen… I love cheap and nutritious food like these. It’s like having someone send flowers under 30 dollars… It’s what you get at minimal cost but still pretty much appreciated. I guess I’m in the right track.

Unbaked Baked Macaroni
Jul 22nd, 2012 by niceyfemme

I can’t find my words recently. To be honest I don’t know what to call this dish. This is just like Filipino Spaghetti only I used macaroni instead of spaghetti. I was going to bake it but was too hungry to I just went ahead and ate it as is. We Filipinos immediately think of Baked Macaroni when we see macaroni shells in red sauce hence the title I gave this dish slash post.

With toasted garlic bread. Way too much butter but I like to indulge in this stage of my pregnancy. Haha i’m using the pregnancy excuse I should be ashamed… πŸ˜‰ But really cut me some slack people (yes I am talking to myself) this pregnancy caught me off guard in a way that I didn’t expect it to be so hard for me. So indulging is good.. it keeps me sane. πŸ™‚

And with a dish as good as this, we women will not need to be stunningly pretty, we will look gorgeous to the people whom we served this to and will smell good to them like we have pink sugar perfume on even though in reality we smell like roasted garlic haha.

Crab Sotanghon (Vermicelli) Soup
Jul 21st, 2012 by niceyfemme

We had lots of leftover steamed crabs. As always I just use whatever’s available at home and make something out of it. I was craving for sotanghon (vermicelli) soup and that’s what I made. I’m one who believes that there’s no rule in cooking. Follow your gut and was I glad I did because this dish truly satisfied me.

So I just sauteed minced garlic in 3 tablespoons of atchuete (annatto) oil, white onion (I have a new appreciation for white onion, it’s sweeter which I like), and ginger. After sauteing for about a minute I added the halve crabs and chicken balls.

Read the rest of this entry »

Kwek Kwek ko!
Jul 15th, 2012 by niceyfemme

Since I am currently pregnant, I can’t let myself indulge in my street foods favorites. Β I so miss chicken balls, isaw (grilled chicken intestines), dugo (grilled solidified pig blood) and kwek kwek which is hard boiled quail eggs wrapped in orange colored thick batter that is deep fried until crisp. I love this with vinegar and cubed cucumber!

So I have to make them at home where I am sure it’s clean and not dangerous for my baby. It just gets a little too hot deep frying this so better to make this outdoors especially if you have an outdoor ceiling fan. I just found a recipe online (and I already lost it tsk tsk) and gave it a go. Here I used my japanese cast iron hot pot nabe pan. I also bought this in my previously happy place. That’s also where I bought the useful little things I love..

Isn’t it gorgeous?! But something’s lacking though… don’t get me wrong, it taste great. BUT there’s something missing which I can’t figure out… Maybe it’s the ambiance? The lack of dust? Haha I don’t know. But I am contented with this. Cured my bad craving. YUMMMM.

Related Posts with Thumbnails
»  Substance:WordPress   »  Style:Ahren Ahimsa