A convergence with revolting flavors fighting for time.
Got up a bit late today. Had to hurry for early morning meeting with clients.
Marilyn prepared a “united nations” of breakfast for me prior to take off.
Processed from Canadian pork belly fried bacon strips got burned along sides.
Dried baby squid were oven toastered for few seconds to enjoy super crunchy appeal…overdone.
Sunny side up egg yolks got broken that they appeared semi scrambled.
Abundant citric acid-laden Chinese canned orange juice seemed like taking vinegar.
Never mind my high blood glucose condition, added 3 teaspoons of cane sugar to neutralize.
…and the rice…and the rice. WAIT!
Not yet done.
Oh well. At least, we’re together.
Marilyn prepared a “united nations” of breakfast for me prior to take off.
Processed from Canadian pork belly fried bacon strips got burned along sides.
Dried baby squid were oven toastered for few seconds to enjoy super crunchy appeal…overdone.
Sunny side up egg yolks got broken that they appeared semi scrambled.
Abundant citric acid-laden Chinese canned orange juice seemed like taking vinegar.
Never mind my high blood glucose condition, added 3 teaspoons of cane sugar to neutralize.
…and the rice…and the rice. WAIT!
Not yet done.
Oh well. At least, we’re together.
Ika-Dobo. A recipe blending 2 cultures: Pinoy & Japanese.
A blend of 2 cultures: well rounded harmony of Filipino recipe (Adobong Pusit)
infused with Japanese ingredients.
infused with Japanese ingredients.
IKA-DOBO
Ingredients:
1 kilo cleaned squid
15 ml. cooking oil
3 cloves garlic, pounded, crushed
1 small sliced onion
3 grams black pepper powder
2-3 pcs. green banana pepper
2-3 pcs. red chili pepper
15 ml. Kikkoman soy sauce
5 grams wasabi paste
2 grams salt
60 ml. water
1 kilo cleaned squid
15 ml. cooking oil
3 cloves garlic, pounded, crushed
1 small sliced onion
3 grams black pepper powder
2-3 pcs. green banana pepper
2-3 pcs. red chili pepper
15 ml. Kikkoman soy sauce
5 grams wasabi paste
2 grams salt
60 ml. water
Procedures:
In heated oil sauté onion until translucent then garlic until brown.
Add in squid carefully tossing to prevent head separating from body
Pour in wasabi paste, soy sauce and scatter on top salt and black pepper.
Tumble enough to let flavors be absorbed by squid.
Add water. Bring to boil until desired squid done-ness is reached.
Turn off heat.
Add in banana and red chili peppers.
Cover for 5 minutes.
Serve.
In heated oil sauté onion until translucent then garlic until brown.
Add in squid carefully tossing to prevent head separating from body
Pour in wasabi paste, soy sauce and scatter on top salt and black pepper.
Tumble enough to let flavors be absorbed by squid.
Add water. Bring to boil until desired squid done-ness is reached.
Turn off heat.
Add in banana and red chili peppers.
Cover for 5 minutes.
Serve.
A simple dessert even my 8-year old grandson can process…blindfoldedly…fruit salad.
After more than 3 weeks of preparing & consuming beef, pork, chicken…chicken, pork, beef
past yuletide including thereat post season hangover, this morning, I felt an urge
a very strong clamor for a simple sweet.
Instantaneously, Marilyn & I raided the canned goods cabinet and WOWOWIE
found mid-size tin of fruit cocktail, a small can of condensed milk
and an all purpose cream tetra-pack.
Not contented, nah not enough, as fruit cocktail was just full of sliced pineapple,
“Nata de Coco”, few slices of grapes and ripe “papaya”.
Onslaught towards ref we proceeded. Gotcha…
an apple, 3 bunches of grapes & 1/4 Christmas leftover “Marca Pina Edam Cheese”
Here we go.
De-skinning apple & grapes, slicing and mixing & grating made me drool further.
And:
past yuletide including thereat post season hangover, this morning, I felt an urge
a very strong clamor for a simple sweet.
Instantaneously, Marilyn & I raided the canned goods cabinet and WOWOWIE
found mid-size tin of fruit cocktail, a small can of condensed milk
and an all purpose cream tetra-pack.
Not contented, nah not enough, as fruit cocktail was just full of sliced pineapple,
“Nata de Coco”, few slices of grapes and ripe “papaya”.
Onslaught towards ref we proceeded. Gotcha…
an apple, 3 bunches of grapes & 1/4 Christmas leftover “Marca Pina Edam Cheese”
Here we go.
De-skinning apple & grapes, slicing and mixing & grating made me drool further.
And:
Sans further cooling or freezing, 2 cups thereof I consumed.
But the batch came too generous for just 2 of us at home.
So, portion packed into per serve cups and stowed at freezer for future cravings.
But the batch came too generous for just 2 of us at home.
So, portion packed into per serve cups and stowed at freezer for future cravings.
BAGWANG captured the hearts & appetite of 650+ participants @ NESTLE’s National Sales Kick Off 2014 (Blue Leaf Filipinas). Proud to have served you Nestle.
While 5 full-force staff are ultra busy deep frying Bagwang at the back kitchen,
front-liners in that little corner at top-right are getting ready for the 6:00pm (Jan. 08/14)
influx of hungry participants.
front-liners in that little corner at top-right are getting ready for the 6:00pm (Jan. 08/14)
influx of hungry participants.
…and a brief snap for posterity…cleared our minds…focused…wide smile all the way through
ready, really ready for these:
ready, really ready for these:
part of the crowd who enjoyed our “creation”
and this
and the star.
Thank you guys.
(Family Sports) Beauty, brains & fitness.
My daughter, Cha, from petite lady to tri-athlete to brains
behind media successes of “brands” under her management, of which one is “SAFEGUARD”.
behind media successes of “brands” under her management, of which one is “SAFEGUARD”.
This work by Jose Dante Morados is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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