Veggies and Salad
2-WAY PORK SINIGANG
2-WAY PORK SINIGANG During this “PANDEMIC” it’s notable you’ll have to dive into more technological way of prepping your food for fam to enjoy. Not just pork, you can happily work on it with beef, chicken and sea foods. Very simple but extremely satisfying. Okay…”Let’s DOH It”. (thank you & R.I.P. late former Senator Juan […]
“OO-LEM SQUID”
‘OO-LEM SQUID (Greek Cuisine) Request from daughter Cha and hubby Anton, a presentation of two(2) preps done in Singapore April repeated September, 2018. Innovated to tempting aroma and penetrating taste fitting of spice & herb-full marinade rendering total goodness to end bite. Okay. Let’s do it. Prep time: 45 minutes Cook time: 15 minutes Total […]
“BRATWURST” KABOB
“BRATWURST” KABOB (Fusion of German Meat Pan Grilled with Mediterranean Baste) Simply appetizing. Smell, alone, while grilling will tickle your palate. Serve this Greek style kebab with a different focus on utilized meat. Prep time: 45 minutes Cook time: 45 minutes Total time: 1 hour 30 minutes Serves: 8 Prep and Cooking media: 8 pieces […]
Taal Vista Lodge, Tagaytay City, Philippines
Savor the best in center table offerings amidst shivery atmosphere, crisp refreshing inhales of oxygen, atop views of world acclaimed Taal lake, greeneries and hmmmmm re-invigorating breeze. Join me as we delve into their “bragging rights”. One sunday, was in my usual “alone again naturally” state, my legs and driving acumen led me to, once […]
BACON INFUSED ROASTED POTATO
BACON INFUSED ROASTED POTATO (Potato Wedged With Bacon Slices To Spread Flavor Thereof While Roasting) Again, a different approach this time. Instead of wrapping potatoes with bacon, slices of latter are infused/wedged in between slits to spread their smokey-salty flavor while potatoes are roasted. Prep time: 30 minutes Cook time: 45 minutes Total time: 1 […]
BAGWANG TOPPED “PINAKBET”
BAGWANG TOPPED “PINAKBET” (Deep Fried Bagwang Garnished Stewed Veggies) Bagwang is spices and herbs-rich processed pork neck available only at Manila Q. (www.manilaq.net) It’s the technological recasting of Ilocos’ (a northern Philippine province) Bagnet (our inspiration for the innovation-boiled deep fried pork belly cubes) World of differences: Bagnet-pork belly from Philippines, boiled in salt, double-triple […]
BUTTER FRIED BACON WRAPPED SHRIMPS
BUTTER FRIED BACON WRAPPED SHRIMPS (The simplicity of synthesizing meat, seafood and veggies into a prolific festive offering) Couldn’t help but recall the evening of December 31, 2015. I asked my vivacious and talented grandkids their wish for New Year’s Eve’s simple year-breakthrough dish. “I love bacon” my grandaughter Julles said. “I go for shrimp” […]
3-Way “Nilagang Baka”
“3-WAY NILAGANG BAKA” (Veggies Laden Boiled Beef Flank Served 3 Ways) Almost a photocopy of my October 4, 2014 post in the old blog format, this “Nilagang Baka” is different though both utilized beef flank. Allow me to re-state prologue of the previous post. Flank and the immediately adjacent short plate are widely used cuts […]
Chicken Breast and “Ampalaya” Salad
CHICKEN BREAST & “AMPALAYA” SALAD (FRIED CHIX BREAST with BITTER GOURD/MELON in a GREAT SALAD ) Healthy “finger food tummy-pushed by red wine” is at center stage again. “Ampalaya” (bitter gourd/bitter melon) is great for those who have high glucose bodily index. Sans skin, breast presents the healthiest part of chicken. Fry in olive oil, […]
Fil-Mex Burrito
FIL-MEX BURRITO (FILIPINISM-INFUSED MEXICAN BURRITO) Decades back, in a tiny Mex stall, when I had my first bite into this roll. Pieces of wood-fire grilled sirloin, re-fried pinto beans, lettuce, onion and tomatoes drizzled with cumin-rich mayo-vinegar sauce. Great while watching vehicles traversed San Francisco bridge. Reminisced when my grandkids wanted to have some, along with Tacos, capping off […]
Yasai Itame (My Version)
“YASAI ITAME” (My Version) (STIR FRIED VEGETABLES) “Yasai Itame” is the Japanese word for stir-fried vegetables. “Yasai” denotes vegetables while “Itame” means stir fry. My first order each time a chance to dine at Jap-Resto comes. Truth is, the dish needs no recipe to follow at all. Any veggies peeping out of your ref or leftovers or any combination you desire […]
“Gỏi ‘Sotang’ Cuốn” (Vietnamese & Filipino Salad Roll)
“Gỏi ‘Sotang’ Cuốn” (Vietnamese & Filipino Salad Roll) (Vietnamese’ Gỏi Cuốn Infused with Filipino Ingredients) This is “fun recipe”. Engage your kids in doing this. They will love the bonding. Trending chomps, be it real “health buff commitment” or “heard over there so will do same-same”, nothing beats veggies, seafood, fruits and their mix into a single […]
Baked Curried Chicken
“BAKED CURRIED CHICKEN” (CHICKEN MARINATED AND PARBOILED IN CURRY MIX BAKED TO A DIFFERENT FINISH) Parboiling is different from Blanching. In Blanching, product is boiled then subjected to cold water or ice bath to stop the cooking process and is served as is or garnished or whatever. While in Parboiling, product is boiled or simmered after which […]
“GiGi” Stuffed “Ampalaya” – Baked To Almost ZERO Residual Bitterness
GiGi STUFFED “AMPALAYA”-BAKED TO ALMOST ZERO RESIDUAL BITTERNESS (SAUTÉD GROUND BEEF STUFFED BITTER GOURD – BAKED TO ALMOST NIL RESIDUAL BITTERNESS) GiGi (“Gi-nisang Gi-niling or sautéd ground beef) stuffed into seasoned “Ampalaya” (bitten gourd, amargoso or bitter melon) baked for few minutes to give a kid-friendly, almost ZERO bitterness recipe. Technology and systematic prep contributed […]
Roasted “Buto-Buto” Sided By “Sinigang Na Puro Gulay”
ROASTED “BUTO-BUTO” SIDED BY “SINIGANG NA PURO GULAY” (ROASTED BACKBONE SIDED WITH TAMARIND SOUP BASED ALL VEGGIES) A delightful complete dish with prep combining Western and Filipino approaches.The left-over bones of the St. Louis Spares & Loin Backs I dealt with in the production floor for the past recipe issues now come to center […]
Surprising Health Benefits and Usages of ONION.
SURPRISING HEALTH BENEFITS & USES OF ONION I chanced upon “a rotting onion bulb” in our ref’s veggie cooler. Examining closely, saw a tiny greenish chive still intact at bulb’s head. Believing it’s still alive and can be resurrected, got a clear drinking glass, poured in little tap water, peeled off browned skin and set […]
Blanched Broccoli In Garlic Oyster Sauce
BLANCHED BROCCOLI IN GARLIC OYSTER SAUCE (FIBER-RICH BROCCOLI IN ULTRA NUTRITIOUS SAUCE) Though of similar specie but of different cultivar (the grouping of plants capable of propagation), Broccoli resembles a cauliflower. Considered the “healthiest food on earth”, this big-headed vegetable could be consumed raw (like carrots, celery stalks and lettuce), the way I like them. […]
Steamed Shrimps With Cellophane Noodles & Snow Peas As Side
STEAMED SHRIMPS WITH CELLOPHANE NOODLES & SNOW PEAS AS SIDE (SPICES & HERBS RUBBED STEAMED SHRIMPS SIDED BY QUICK STIR FRIED CHINESE VERMICELLI & SNOW PEAS ) Cellophane Noodles (Glass Noodles, Crystal Noodles, Chinese Vermicelli, Bean Thread Noodles or “Sotanghon” – Pilipino) denote one and the same. Processed from mung beans (“monggo”), this type of […]
Stir Fried Baguio “Gulay”
STIR FRIED “BAGUIO GULAY” (QUICK STIR FRYING OF VEGGIES ENDEMIC TO BAGUIO) Baguio is the northernmost part summer capital of the Philippines, year-round tourist habitué, 5062 ft. above sea level shivering with 10-14deg.F on cold months of mid October to early February. Major economic subsistence are orchids and various colorful flowers, handicrafts, fresh and preserved […]
Pork Chop-Toastered
PORK CHOP-TOASTERED (SPICE BLEND RUBBED-TOASTERED PORK CHOP) Needing, again, a “pica-pica” to go with my 2 bottles of beer, this simple approach immediately came to mind. I don’t wanna fire up the range so my comfort-cooker is called, anew, on center stage to cook my Pork Chop. Pork Chop is a cut of pork (pig […]
Nilagang “CAMTO”
NILAGANG “CAMTO” (SEASONED and VEGGIES LADEN BOILED BEEF FLANK) Flank and the immediately adjacent short plate are widely utilized cuts of beef for commercial concerns. Flesh (lean), which dominates the cut, is secondarily layered by cartilage then thin soft fat before the skin. Together with brisket, it is also usually processed into real cattle corned […]
Garlic “Polonchay”
GARLIC “POLONCHAY” (QUICK STIR FRIED CHINESE SPINACH) Nothing beats healthy, palate-satisfying & antioxidant rich veggy dish. Quick and easiest to prep “dig” of my grandkids that go enjoyably with “inihaw” (grilled…any). Introduced a bit of innovation in procedure (for flavor absorption) plus the addition of “omni-tasteful”…butter for yummier end taste. Prep time: 15mins. Cook time: […]
ADO-BET (The Marriage of Adobo & Pinakbet)
ADO-BET (The MARRIAGE of ADOBO & PINAKBET) Familiar with Pinakbet topped with Crispy BAGWANG? Can’t give out recipe. Both BAGWANG and its EXCLUSIVE marketing arm, MANILA Q, are registered and patented. And so, dishing out another technologically proven offering as well, let’s talk about… originally of Spanish term, Adobo, in strictest sense, is […]
The Versatile “Sinigang Mix”, Again, In Fried “Pampano”.
THE VERSATILE SINIGANG MIX, AGAIN, IN FRIED “PAMPANO” (TAMARIND SOUP BASE POWDER RUBBED FRIED SILVER POMFRET) 4th consecutive posts utilizing Sinigang Mix and a resulting product concocted after a very upset environ. Anyway, for me, uses for Sinigang Mix can go high up to the moon. Ideal and versatile taste profile for: fried, stewed, […]
Fried “Talakitok” Sinigang.
FRIED “TALAKITOK” SINIGANG (TAMARIND SOUP BASE FRIED TREVALLY or JACK or CAVALLA) In this wet season hot Ramen for the “elite” satisfies bonding. While instant noodle soup, pork, beef or chicken, fills in tummies of the many. For the special class, either Nilaga, Tinola, Bulalo or Sinigang makes it way into the center table. […]
SEASONING-RUBBED FRIED TILAPIA. Simple, austere and healthy center-dish Pinoys love to pair with steamed rice…bare hands.
SEASONING-RUBBED FRIED TILAPIA Enjoy this wet season by NOT serving the family, always, with all those pork, beef, lamb, or poultry. Inject a healthy meal in between. Readily available. Quick and simple to prepare. Nutritious. Economical. No need for culinaristic approach here. Just get your Tilapia. Nile, Blue, Mozambique or Batangas/Cabanatuan (Philippines) specie, whatever. Thoroughly […]
Sinigang Na Pata
SINIGANG NA “PATA” (Front Hock In Tamarind Soup Base) 16th July 2014. typhoon Glenda is hovering its wrath in the entire metro. No power. No work. Dashing out is a no-no as torn tree branches, roofing iron sheets and all sort of debris dance and fly with the strong wind. All network sites are down. […]
Señor Dante’s “COCIDO” (The evolution of Filipino meat stew)
SEÑOR DANTE’S “COCIDO” (CUBED U.S. SHORT PLATE CRUNCHILY FRIED THEN STEWED) Portuguese Cozido or Spanish Cocido, it all boils down to traditional stewed meats (pork, beef, lamb, goat or sheep) with vegetables. Variations through ages and generations defined uses for sausages, raisins, olives, bay leaves, oregano, vinegar, wine, sugar and tomato paste/sauce/puree. In the Philippines, […]
Ultra healthy “Dulong” topped Ampalaya Salad.
Healthy “DULONG” Topped…AMPALAYA SALAD (SILVER FISH TOPPED BITTER GOURD SALAD …kids will enjoy munching) Diabetic or not, side to your fried favorite, or as pre-main course taste neutralizer, this mega healthy salad will fit in to your desired preference. My “comfort” always ready “pica-pica” each time I yearn to commence the night with red wine. […]
Create your own SISIG. Enjoy it 6 ways: as is, with rice, make into Roll, Crepe, Empanada or wrap in lettuce.
“SISIG” “Sisig” (see’ seeg) is an original Filipino recipe started by folks from the country’s northern part, Pampanga. Often served as appetizer, on as is plain meat in sizzling plate, as food to go along with beer, wine or liquor. Modifications introduced by different regions rendered the delicacy the status creating it a main course […]
Naiibang TINOLANG MANOK. (A Different Gingered Chicken Soup)
NAIIBANG TINOLANG MANOK (A Different Gingered Chicken Soup…this is a complete meal) (KNOW THE FOOD YOU EAT) Why different? First, it’s not just chicken soup dish. It’s “a complete meal”. Carbo is infused into the recipe to complete it. Next, it ain’t a single veggy soupy as with the usual “tinola”. It is full of […]
BOILAR BONEY-BONEY CON GOOLASH
BOILAR BONEY-BONEY CON GOOLASH (Filipino: Pinakuluang Buto-Buto Tinambakan ng Gulay) (English: Boiled Bones Dumped with Veggies) Start of nationwide classes and everybody’s pockets are now almost empty. Tuition fees, miscellaneous needs, uniforms, gadgets & paraphernalia and allowances drained our once deep money pouch. Time to create “austere” but mega healthy dish that our “schoolers” will […]
TILAPIA: “Dinarang Sa Apoy” (Wrapped Tilapia Cooked Via Direct Fire)
TILAPIA: “DINARANG SA APOY” (Wrapped Tilapia Cooked Via Direct Fire) I used to teach this quick-prep-dish to friends who own resto-bars. Easily available ingredients, quick to prepare and can be served as “finger food” for spirited drinks or as course in itself. No frying, no pre-heating of stove just rub spice blend unto fish, wrap, […]
Gramp’s Salad. (…just a term. Also designed for young ones)
GRAMP’S SALAD Constantly communicating and exchanging ideas on just right & proper ingredients’ usages to Chef Ma, a culinary professor, down mid part of archipelago, in Visayas. Had given her some recommendations on the kinds of ingredients, food grade chemicals & preservatives to be used in: sauces, cooked canned Filipino per-serve recipes and bottled-flavored iced […]
HOTOTAY SOUP (the more technological cooking approach).
HOTOTAY SOUP (The More Technological Cooking Approach) HOTOTAY Soup is typically of Chinese kitchen origin fully accepted by Pinoys to be part of their own. Modifications are introduced into it converting the “new version” as that of modifying-region’s native recipe. I grew up knowing and hearing my old folks talked about HOTOTAY as an “energy […]
Oven Toastered Pork Loin
OVEN TOASTERED PORK LOIN Being just 2 at home, each time Pangs (wife Marilyn) and I get up, after a short pm nap, in time to prepare for Sunday dinner, we normally raid the ref. As always, meat, veggies or fish, excess or left overs from plant’s trials/production will we find. This time found a […]
Minutes to prepare ultra quick to cook. Lightly Souped Pomfret (Pinangat in Filipino)
I wanted to innovate Pinoy (Filipino) fish recipes and refrain from utilizing Bangus (milk fish) & Tilapia. WHY? Frequently, 7 in every 10, they’re “lasang lumot” (taste like moss) And why Pomfret (Pampano)? Primordial reason is-its somewhat “buttery” or “creamy” flavor vividly satisfies your palate more so if the part taken comes from the area […]
After 14+ years I returned…sniffed, critically tasted every bit, subconsciously compared to others…and WHOA started to like Fridays.
More than 14 years back when I used to frequent Fridays at Glorietta 4 (in Makati City, Philippines) most nights a week as such was our meeting point with my daughter, Cha, then working with a multinational firm across the street. 2-3 bottles of my fave SMB Pale plus finger food (buffalo wings mostly) until […]
Dandan Tei (my innovation of Tantanmen Noodle Soup), the harmony of Chinese, Japanese, American & Filipino ingredients technologically infused into a single unique taste…plainly called…”satisfying”.
This is the American ingredient. Aside from honey-cured pork loin ham & bacon we produced for some food outlets, we also, in smaller volume, process some plain tasting pork loin; which are sodium nitrite & salt cured for 3 days, boiled to tenderness, frozen, sliced and packed into 1/2 & 1 kilo portions designed for […]
Devoid of decorative flare, eat, now, with your palate not with your eyes. SINIGANG.
In my 37 years of experience mixing & blending food ingredients plus creating “innovative twist” unto recipes (mostly Filipino, American & Chinese) and their allied items (marinades, sauces, gravies, dips, bastes etc.), I have satisfied & helped true-food-enthusiasts (including some chefs, cooks & food manufacturers) with products & recipes they enjoy-serve-make profit from then-on until […]
(Food Photography) An array of “bokeh” in this Christmas lunch with Pangs & Cha @ Akira.
Real fancy way of offerings at this Teppanyaki resto. Though not much flavour output as “Tep” recipes are just plain salted, peppered and buttered, Pangs, Cha & I enjoyed the main issue of offer: “freshness” in a “fancy”, just “fancy” way. …and that completes our Christmas lunch.
Roast porkloin topped with hickory smoked pork belly bacon.
My family loves and continuously craves for bacon. To satisfy them and to come up with a simple “Noche Buena” meal, I thought of utilizing our company’s processed frozen honey-cured & hickory smoked pork belly bacon strips. At the dot of 12:00 midnight December 24, 2013, the whole family gathered by the table to welcome […]
