Jul 27th, 2012 by niceyfemme

My favorite silog meal. This is ♥.

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.

Max’s Style Fried Chicken
Jul 30th, 2010 by niceyfemme

One of my frustrations is cooking fried chicken. There are a gazillion ways of frying chicken and I want to prepare one that my Mom will like. I have tried many times before and even I was not satisfied. Breaded, we didn’t like. With batter. Not that good. There were times when I get surprised the chicken turned out undercooked. Not good. Undercooked and yet dried out. How did I do that? Then I saw one interesting version online from panlasangpinoy and I had to try it. It is steamed first then deep fry method. And since hmmmn last week of June I have cooked this around 3-4 times already heheh.

The third try. I got it right. Perfect saltiness and texture. Exactly like how Max’s prepare theirs.

I have started cutting this yummy chicken (leg part) when I remembered to take photos haha. That’s why the leg is far from the body hehehe.

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July food update
Jul 30th, 2010 by niceyfemme

To capture every thought, feelings, activity, memories even the day to day ones, cooking experiments and basically everything that has something to do with me (jejeje) is the main reason of this blog’s existence. I cannot remember in detail every single day of my life and I want to be able to go back to the days that has passed. I am sentimental that way. So I decided that even my everyday cooking I will include in here. Even the ones I cannot explain why I prepared in the first place. 🙂

So for July this is what I cooked. I didn’t get to cook and bake as often but I was still able to get my cooking fix.

I have to say that this month is all about experiments. I tried cooking those I’m not good at or I haven’t tried cooking before. And food that I missed.

Pad Thai.

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Extraordinary evening
Apr 3rd, 2010 by niceyfemme

Yeah something unusual happened yesterday. It all started with our regular activity, just Bee and I heading to a big and popular food court in the East because I wanted him to taste my new discovery. This is our favorite activity together*.  I love trying different stalls, hawkers, restaurants you get the idea.

Like here.  So late at night we still decided to go out and try a new stall that just opened.

Bee’s favorite at the moment. Char Kway Teow. He found a good stall even I got hooked with this when I don’t even like it before.

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Wok hei crazy
Feb 15th, 2010 by niceyfemme

Wok hei

Wok hei (simplified Chinese: 镬气; traditional Chinese: 鑊氣; Jyutping: wok6 hei3; romanization based on Cantonese; the second character is qi in Mandarin, and thus wok hei is sometimes rendered as wok chi in Western cookbooks) is the flavour, tastes, and “essence” imparted by a hot wok on food during stir frying.

To impart wok hei, the food must be cooked in a wok over a high flame while being stirred and tossed quickly. In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of 200 °C (392 °F). Aside from flavour there is also the texture of the cooked items and smell involved that describes wok qi.

Been crazy for this wok hei for a long time now and have done some pretty crazy stuff just to have my fill. I’ve bought a pretty expensive wok in Amazon but I love it so it’s very much worth it.

My gorgeous wok

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Sayang naman
Feb 15th, 2010 by niceyfemme

I’m a sucker for anything healthy. If I know it’s something healthy then I want it.

Because of this I end up buying a lot of stuff I tend to forget I have.

Like this.

Organic and gluten free brown basmati rice

This is the type of rice I want my family to eat. It’s super healthy since first, it’s organic. Second is it’s gluten free. It’s brown rice (we all know the beauty of eating brown stuff from rice, to flours and sugars) and it’s basmati. Expensive no!

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