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I am a person passionate over food, even more for simple foods like eggs and eggplant. I love eggplant! Whether it’s fried or grilled, I’d take it anytime over fried chicken and pizza.
So it’s no wonder I also like other variations of it.
Ensaladang talong is one of those dishes that excites me.
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This I have made months ago. Haha so late. But I think this is too pretty and yummy not to post here. But honestly I have forgotten what I put in here to write a decent recipe. But hmmn let’s try. Perfectly boiled eggs (do you know that there’s a right way of boiling eggs?) mayonnaise, celery, salt and pepper and a bit of carrots and a dash of curry powder. Here’s a rough guide. Boil the eggs then cool down to room temperature. While the eggs are cooling down, wash and chop your celery and carrots and onions. Once the eggs have cooled down, mash it with a fork, don’t dice it too fine, better to have some bigger chunks in it. Then add the mayonnaise and celery, onions and carrots and salt and pepper to taste. Can add a bit of mustard but we don’t have that then. This is a nice snack for someone to show them you care or you can give them New Asus Tablet Canada, whichever you feel like.
I have also fried some crinkle cut fries with this. Oh and I like this with coffee. Yum.
I love eggs. Good thing it’s in my list of foods I can still eat now.
First thing, if you want your eggs easier to peel, then use ‘old eggs’.
1. Put your eggs in a single layer in a pot, cover it with an inch of tap water. Add a few drops of vinegar it to help keep it together if ever the shells cracks.
2. Then using medium heat, bring the water to boil. Once it boils, lower down the flame to a simmer for a minute. Then turn the heat off.
3. Let it sit for 11 minutes with the cover on. Don’t open it.
4. It’s done. Some people wash their eggs in tap water to stop cooking but mine never gets over- cooked even if I don’t do that. Or I’m just being lazy.
Or here’s an even easier method I do. In the Philippines where every family cooks rice at least twice a day, this is easier. First, I wash the eggs well, this is very important! In the rice cooker using the steam basket(?), cook it together with rice. The steam will cook it perfectly. Just don’t open the cover or you will lose the steam that will cook the egg. There! Easier.
I just love the gift of learning. So I don’t mind sharing what I know. If I can, I want to learn how to speak Mandarin, play the drums and piano and even study a second degree. So if you have any questions for me, feel free to ask.
Eggs is one of the best christmas gifts for 2011. I just love it. And for me, it’s the thought that counts more. Just as long as you remember me, I’m happy.
I have baked so far. What do I look for my pizza? First is the crust. I want it not too thick and not too thin. I need it to be a bit chewy but is crunchy as well. Then for the toppings I I prefer more veggies and cheese than meat.
After trying way too many recipes online, I finally have a recipe I could depend on. Thanks to Mommy who bought an old issue of a local food magazine where there was a promising and very simple recipe for pizza crust. Not many ingredients, just flour, salt, yeasts, water and oil. That’s it.
Been craving for Sinigang na Baboy (Pork in Tamarind Soup) recently so I let it over power me.
This is sinigang my way. Just perfect.
I am very particular with my sinigang though, well like with the other dishes I cook. I NEED native yam first, without it then I’d rather not cook this sinigang at all. Then I need pork belly ( liempo). This is just the perfect cut of pork for this. Then I need completely ripe red tomatoes. Then fresh okra, sitaw (string beans), labanos (radish), kang kong (water spinach) and talong (eggplant) which is optional in this dish. I just don’t like eggplant wet, but I would kill for fried eggplants yummm!
Going back to sinigang, this is how I cook this. I boil the cut up pork belly in not much water with onions and tomatoes with fish sauce. Then I add in sitaw with gabi. (I like my gabi real soft.) Then after a minute I add in the okra and labanos. Then talong and kang kong. Then season with tamarind and salt.
To those new moms out there, have your baby monitors on and savor this delicioso sour soup, this will surely revive you.
I could eat this for like a week straight. Rediscovered love for sinigang is sweet. ♥☻♥☻♥
My family and I are not really big pork eaters but recently, I am often finding myslef craving for pork dishes and enjoying eating them once i have it. We had a left over Crispy Pata (deep fried pork knuckle from Mommy’s office) and I instantly knew what I would do with it.
For some reason I wanted roasted chicken that I prepared and cooked. But electricity cost in this country I’m in at the moment would make you think twice about using the oven for hours. And I’m cowboy this way. I have always wanted to try these kinds of things myself.
(Juicy and oh-so delicious chicken!)
I have observed how the local roasting shops’ machines operate, I think it’s very simple in fact. There’s just charcoal and the thing that rotates the chickens around so it all cooks evenly. Ohh I like lechon manok (roasted chicken) of Beski’s (?) but they have closed. (This scares me, a good business with yummy products and a very loyal market has closed..) So I decided to roast my own chicken and do it camping style.
No flash. I wanted to show the live coals which is not evident with the pictures with flash.
Ever since I bought my beloved takoyaki grill pan, I’ve been dying to make my own takoyaki. But. I don’t have a reliable recipe. I’ve been researching but I only manage to find one recipe that seems authentic enough and the rest I keep on searching for diets that work fast for women. I want to be able to eat lots and lots of takoyaki and stay slim). If I want an authentic takoyaki, then I must have all the japanese ingredients that aren’t readily available in the supermarkets here. I resigned myself to to replicate the local takoyaki versions here, like Samurai’s and Takuyaki.
(Served with A1 Steak sauce as substitute for Takoyaki sauce and mayonnaise.)
I made a few number of attempts before, but the balls are too dense, it was tiring for my jaw to chew. So if I am craving for Takoyaki, I had no choice but to buy, even though I wasn’t happy with that fact that I have to buy even when I can make some since I have a takoyaki grill pan.
I know this doesn’t look tiny but it’s diameter is only 5 inches. I love this! The cinnamon rolls I baked last year was the regular size I guess, which is too big for one person to finish and I realized some factors which I could improve.
First, of course is the size. Aside from the reason mentioned above, I think rolls this size is just sooo cute! That’s from a person who likes things in smaller scale. Second, is the moistness and softness of the bread. This one is way way better. Third, is the sweetness. The batch last year was too sweet. So I adjusted that this time. And lastly, I added a light frosting which helps retain moistness and add taste.
