May 30, 2010

The Famous Lucban Longganisa Recipe


What's so special about the Pahiyas Festival is the showcase of houses adorned with thousands of kiping, fruits, and vegetables all arranged so beautifully that you want to stop and take a picture at every house you pass by. It is also a great opportunity to buy lots of the famous Lucban Longganisa and kesong puti (white cheese). The streets are so busy with vendors calling out for you to buy their goods that are only available in Lucban. Lots of tourists roam the area and explore the beauty the residents have made.

Did I mention that Lucban is a no plastic zone? They pride themselves on being organic people, wrapping their yummy white cheese in banana leaves, tied with raffia (dried leaves), and placed in a box made of banana trunk. They want to spread the go-green message across to tourists, most of whom live in urban areas and are most likely not doing much effort in helping save the environment from further damage.

What I love most about Lucban is their longganisa, the Filipino name for sausage. These small logs of meat wrapped in thoroughly cleaned out pork intestines are so full of flavor that size isn't much of an issue when you're measuring your money's worth, but for me and my boyfriend, size does matter as these very tasty sausages disappear in one bite! Yes, they are that tasty. Almost like the Vigan Longganisa but more fatty, more pinkish in color, and less sour. If you haven't tried their very delicious longganisa, you can buy them at Buddy's Restaurant in Makati, which serves authentic Lucban Longganisa.

A very kind longganisa vendor from whom those lovely sausages you see in the photos are bought from gladly shared her recipe for their longganisa. Mind you, they were so good!

Here's the Lucban Longganisa Recipe:

1 kilo ground pork belly, 80% lean meat, 20% pork fat
2 tbsp rock salt
2 tbsp plus 1 tsp Spanish paprika
2 tbsp black pepper
2 tbsp garlic powder or 2 1/2 tbsp finely minced garlic
2 1/2 tsp powdered oregano
120 ml Filipino rice vinegar
4 tbsp cubed pork back fat
Edible sausage casings or thoroughly cleaned pork intestines
white vinegar, for rinsing casing.

  1. Soak the sausage casings in warm water to soften. Rinse the inside with vinegar by pouring inside.
  2. Mix all ingredients thouroughly.
  3. Let sit for 1 hour at room temperature.
  4. Soak the sausage casings in warm water to soften. Rinse the inside with vinegar by pouring inside.
  5. Stuff the meat mixture in the sausages, then tie off to make links.
  6. Let sausages sit in the refrigerator for 12 hours, then freeze afterwards.
May 29, 2010

Aji Ichiban: a Favorite Oriental Snack Shop


Whenever I pass by a store of Aji Ichiban, I try to walk fast and away from the store because I always end up bankrupt. Don't get me wrong, their prices are very reasonable indeed for such yummy treats, but I love so many of them that there was a time when I spent about Php 700 at one go. But no fast-paced walking this time, as I have only less than 400 bucks at my wallet on my way home, and my boyfriend has been training me in not being an impulsive buyer, so he won't be paying for my bills this time.


Hooray for me, I only bought just one for myself, and another for my tamarind-loving boyfriend as proof that I can actually control my inner shopaholic. See those colorful chocolate-coated baby sunflower seeds? They are my ultimate favorite snacks from that store, along with those very thin strips of dried smoked squid and the wasabi-coated beans that are oh-so-yummy! Oh, did I forget to mention the Super Lemon Candy? I love giving them away to the weak of heart and see them scrunch up and twist their faces with the super sourness of the sweet-looking yellow candy. Hunny bought spiced seedless tamarind candies for himself, which I am not a fan of. They taste so sour and tangy and spicy, all of which do not make friends with my taste buds when combined.

They have several branches here in Metro Manila, but I doubt if any has made it to the rural areas. Nevertheless, it is one heck of a great Asian snack shop. You can visit it in SM Megamall, Mall of Asia, and Robinsons Ermita.
May 27, 2010

Homemade Crepes and Cream Recipe

I have been eating crepes for as long as I remember, even before I knew about the food chains that sell them at malls. When I first enjoyed them years back, they were only available in restaurants like the Tree House in UP Diliman, Quezon City. The crepes were nicely made, with just enough filling of fresh fruits and cream to satisfy your taste buds with mild sweet tastes. But it has been long since I have eaten crepes, and when I saw the Crepes and Cream Shop at the Mall of Asia in Macapagal Boulevard, I asked my hunny for a cold treat.

Being a lover of everything sweet, my boyfriend didn't take long to agree, and we found ourselves sitting around the tiny tables, separated from the busy walkway of the crowded mall by just a fence. The setting was not so enjoyable though, which may explain why almost everyone opts for takeout. But I was exhausted, and we decided to just sit there and eat.


The crepes are freshly made, you can even watch them spread the batter thinly on the large crepe pan beside the counter. We ordered Carribean Cruise and the Chocolate Temptation. Nothing too fancy, really, at just Php 95 per order. They were great, but I'm someone who chooses subtle, simple taste over mixed up and stuff-all-you-can food. But never mind that, those crepes were stuffed and delicious!

Here is the recipe for homemade crepe: (serves 4 Chocolate Temptation Crepes)

Ingredients:

1 cup flour
1/2 tsp. baking powder
3 tbsps. white sugar
4 tbsps melted butter
1 egg
1 cup of milk

Filling:

fudge brownies, cubed
whipped all-purpose cream
rich chocolate ice cream
chopped roasted almonds for garnish
Hersheys dark chocolate syrup for garnish

Procedure
  1. Beat the egg, then mix well with milk and butter.
  2. In a seperate bowl, combine flour, baking powder, and sugar.
  3. Make a well at the center, then pour egg mixture. Mix well.
  4. Lightly butter a non-stick pan.
  5. Pour 1/8 cup of the thin batter onto the pan, and swirl the pan to spread the batter thinly.
  6. Flip the crepe when the edges start to brown, and cook through.
  7. Place in a large plate. Put 2 cubes of brownies at the center, then roll the crepe to form a cone.
  8. Put about a tablespoon of whipped cream, then top with a scoop of ice cream. 
  9. Place a few more brownie cubes, then top again with ice cream. 
  10. Top with whip cream, chopped roasted almonds, and dark chocolate syrup.
  11. Enjoy!
May 26, 2010

Razon's Halo-Halo Recipe: Perfectly Simple!


The summer heat is so intense that my gluttonous boyfriend has decided to try Razon's famous halo-halo. I have taken down a lot of Razon's halo-halo in the past, and I know how good it tastes. It didn't take me 2 seconds to say yes to his most recent whim.

I was never a fan of the traditional halo-halo which has as many ingredients and colors as you can possibly imagine. I hate tapioca balls, also known here as sago. I also loathe gulaman in my halo-halo, and I most especially would not touch it if it has kaong in it. Don't ask me why I hate those stuff that a lot of people enjoy, they just don't feel nor taste right in my ever-so-sensitive mouth. That is one reason why I can't finish any tall glass of halo-halo unless it's from Razons. For those who have no idea what a halo-halo is, it is a mixture of sweetened ingredients topped with shaved ice and drenched with milk.

For some reason, Razons remind me of my childhood when I enjoyed placing my glass of milk in the freezer,  and when it freezes a bit, I would stir it with a fork every now and then to form some sort of icy dessert. It's that simple. No need for those multitude of colors which don't make a pretty color when mixed during eating. No need for all those ingredients that are not blending well. Just three, and everything's perfect.

My hunny didn't like it so much. I'm guessing that he has been so used to those halo-halo where you literally put everything in it. No regards on the harmony of each ingredient with the whole piece. Just making every peso spent worth eating. But even with the high price of Php 85 of Razons halo-halo, I can just keep on eating it glass after glass.

Here's the recipe for Razons Halo-halo:

Ingredients:

2 tbsp saba bananas in syrup
2 tbsp sweetened macapuno
1x2" leche flan strips,(custard) cooked with lemon rind
1/3 cup evaporated milk
shaved ice
2 tbsp caramel syrup (arnibal)


Procedure:

  1. In a tall glass, put the ingredients in the following order: macapuno, caramel syrup, saba bananas, shaved ice, leche flan strips.
  2. Drench with 1/3 cup evaporated milk.
  3. Serve immediately.
May 24, 2010

La Resurrecion Hot Cocoa ala Swiss Miss


I may have been very excited when I found those colorfully wrapped premium cocoa tableas in Ongpin Street in Manila's very own Chinatown. La Resurrecion has been around for decades, supplying Manila with high quality pure cocoa tableas for so long already. Now you may think that the Batangas Pure Cacao Tableas are the best, but for me, nothing beats the bittersweet natural taste of La Resurrecion's. In fact, they're so pure chocolate that they began to melt when I forgot to put it in the fridge when I got home. And unlike other tableas, these unsweetened cocoa tablets are quite nice to eat. Not too strong like the Batangas kind, but just right in its bitter and the most subtle kind of sweet.

Last night, I decided to make hot chocolate due to the persuasion of my older sister who is only home during the weekends. I remember how we used to sip our Swiss Miss hot drinks during those violent rainstorms when we were just in elementary school. The school classes were suspended due to heavy rains and murky flooded streets, and we get to drink our hot chocolate in bed, after we take a nice, warm bath. Ah, the sweet mini marshmallows melting in the drink, nothing like good old Swiss Miss. Those days are a long way ago. We are grown ups now, and no one would make us some nice hot drink during the rain.


Don't get me wrong. It is quite a hot summer for this year, unlike the past years when the summer is a tad less hotter. But last night was cooler, and my sister got her hot choco alright. Here's how I made those nice drinks:

Simmer 2 cups evaporated milk and 4 tableas of La Resureccion Pure Cocoa until the chocolate is completely melted. You may add another tablea if you want a deeper chocolate taste. Mix 1 tablespoon of sugar and stir the liquid until smooth. Pour into teacups or mugs, then top with mini-marshmallows. I used regular marshmallows and they were great as well.
May 23, 2010

Fresh Lumpia, Chinatown Style!


I have always wanted to explore Binondo, also known as Chinatown, but so far I have only walked the length of Ongpin Street from Plaza Sta. Cruz. I didn't actually get any chance of eating their famous food, since the main objective of going there was to find and buy fenugreek seeds by the kilo. Unfortunately for me, we didn't find any seller of the said seeds in Ongpin, an idea given to me by a forum post of last year's.

The story behind the fenugreek seed search is a very long one, and hence will be told someday, eventually, when I have nothing else to share anymore. Now let's get to business. I saw a lot of buyers buying a lot of these fresh lumpia from a small restaurant called New Eastern Garden Restaurant on our tiring back and forth treking of the lengthy Ongpin Street. Seriously, why did I even forget to bring the Ivan Man Dy guide to Chinatown! Oh well..We then decided to eat here, with me ordering their large fresh lumpia at the very affordable price of Php 39, and with my hunny eating his late lunch of Lomi Noodles in thick soup which costs Php 70.

The low price doesn't mean that it's of low quality at all. The restaurant, as small and cramped as it may be, may seem uninviting. In fact, when we went in, we were the only dine-in customers. All of the other customers, mostly pure Chinese and tsinoys speaking their language which I cannot possibly decipher in any way, bought their lumpia for take out. And oh boy do they buy a lot of lumpia! They buy dozens, even boxes. I did not see any customer buy less than five lumpia at once.

All of that I saw while waiting patiently for my order, which is freshly made. It's larger than the fresh lumpia that Goldilocks used to sell, and it is definitely the best one that I have had. I am admittedly not a fresh lumpia fan. I hated them, and occasionally, when I'm in the mood, I can't even finish half of it. But this one I finished all right, all by myself. It's just that good. Simple and really good, with the taste just right, not overpowering as many have been.

The sauce was not too tasty, but just has the right blend of sweet and salty and garlic enough to bring out the natural flavors of the vegetables and shrimp in the lumpia. It’s not too thick nor sweet as many have been making. I just love it!

Before I completely forget about the Lomi, let me describe it in one word: amazing. I hate Lomi. I swore to loathe it, along with other thick noodles like the Pancit Malabon noodles. But their Lomi was different. It doesn’t have the aftertaste of those commercially prepared Lomi. I’m guessing that theirs were freshly made. And the soup was just right. Not too salty nor tasting like those instant seasonings, but made with real and fresh ingredients. It was that good.

Now let me share with you our recipe for lumpiang sariwa, which I adjusted so it would taste like the one from Ongpin. Well, it almost did.

Fresh Lumpia Recipe

Filling:
  • 1/2 kilo shrimp, shelled, and finely chopped
  • 1 medium carrot, cut into thin equal strips
  • 1/2 tsp finely chopped parsley (kinchay)
  • 2 medium sweet potatoes, cut into thin equal strips
  • 10 washed small lettuce leaves
  • 2 tbsp. cooking oil
  • 1 medium onion, finely chopped
  • 1 garlic, minced and finely chopped
  • 1 tsp. sesame seeds
  • peanuts, preferably ground, for topping
Lumpia / Crepe:
  • 1 c. of all-purpose flour
  • 1/3 c. of corn or tapioca starch
  • 1 egg
  • 1/2 tsp. of salt
  • 2 3/4 cup water

Sweet sauce:
  • 1 tbsp soy sauce
  • 1 tsp. minced fresh garlic
  • 1-1/2 cups of water
  • 2 tbsp. of cornstarch
  • 4 tbsp. of sugar
Procedure:

  • Pan-fry the sweet potatoes in oil until lightly browned. Transfer to a dry container.
  • Saute the garlic and onion in the remaining oil. Do not brown.
  • Add the shrimp, carrot, parsley, and sesame seeds. Stir while cooking over medium heat. Add the cooked sweet potatoes, and cook until done.
  • Drain using a strainer to remove excess oil.
  • Cook the lumpia wrappers by beating the egg with the water. Add the remaining ingredients and mix well.
  • On a non-stick pan, pour 1/10 of the batter at the middle and swirl pan to distribute batter thinly. Cook well over low heat until sides are lifting from the pan and the crepe doesn't wrinkle when a spatula is slid underneath.
  • On each crepe, lay one lettuce leaf, then put 3 tablespoons of vegetables at the center of the lettuce and roll while tucking the sides.
  • Cook the sauce by mixing all ingredients together and put in a saucepan over medium heat. Bring to a boil then simmer down until desired thickness is obtained.
  • Let cool completely, then drizzle over lumpia.
May 19, 2010

Baon Recipe: Chicken and Cheese Bread Rolls


I have completely run out of ideas. Bringing baon or packed meals to our clinical duty is not an option; it is mandated by our clinical instructors since we cannot go out of the operating room complex once we have changed into our nifty green scrub suits as it apparently violates the sterile code. But when you are feeding someone else other than yourself, with taste buds always asking for something new to his palate, you are forced to try and think of new ways of feeding the beast adorable glutton.


I opened the fridge in hopes that I can find something really easy to cook, but frozen packets of meat and chicken greeted me. No vegetables at all. My herbivorous dad suddenly forgot to buy fresh greens from the market, and I am stuck with bread, cheese, and an almost dried up bunch of parsley to work with. I looked around the pantry for something inspiring, and my eyes fell upon the huge bunch of native red onions, daring me to go near. No, they didn't inspire me not even one bit, but I thought they would add a little more flavor to the dish that I was about to cook. By that moment, I have decided to make bread rolls.

These rolls are similar to those commercially prepared pizza rolls, except that these deliciously simple rolls were made out of scratch. What's even better is that they are baked, and completely oil-free.You can choose to coat them in bread crumbs and deep fry them for that extra oomph and flavor, and of course the extra crisp. I opted for fat-free as I have been eating too much McDonald’s cheeseburgers lately, which belongs to the sinister fatty junk foods. Don’t you just hate it when you’re in so much of a hurry and the only option you have is the fast food store selling greasy food?


Anyway, making these bread rolls is fairly easy. In fact, it’s so easy that I felt like I was just playing around. Try it and make yourself a nice snack, or a quick baon for school.

Stuffed Bread Rolls Recipe

10 slices of loaf bread
1 cup ground chicken meat
1 block of cheese
1 egg white
1 tsp finely chopped parsley
½ tsp ground black pepper
½ tsp salt

Using a rolling pin, completely flatten each slice of bread. You may remove the crusts if you prefer.

In a bowl, mix the ground chicken, parsley, salt and pepper, then divide into 10 equal parts.

On each flattened slice of bread, put the chicken meat on the nearest third, together with your desired amount of small cubed cheese. Spread to the sides, leaving ¼ inch space before the edges.

Brush the sides and the far edge of the bread with egg white. Roll tightly and securely, as the egg white adheres the bread quickly. Place a cube of cheese on each open side to seal. Lightly brush the outside with egg white to achieve a golden brown color while cooking.

Line a baking pan with a baking sheet. Arrange rolls, leaving ½ inch between the rolls. Bake for 30 minutes in a preheated oven of 300̊. If deep frying, lightly brush the outside with egg white and roll in bread crumbs.

Deep fry until golden brown.

Drain on paper towels. Serve hot.
May 18, 2010

T.G.I. Friday's at Alabang Town Center


Being assigned at the operating room rocks. We only get to have our duty for only three days in a week, and we get the whole Thursday to Sunday all to ourselves, just lazing our sorry fattened butts off. But the summer heat makes it so appealing to go and cool down at the mall, and me and my hunny decided to go to Alabang Town Center in Muntinlupa City, which is just a mere 20 minutes away.

I loved going to My Dollar Store to buy some food, mostly stuff that are only months before their expiration dates, but real good stuff nevertheless. These food are imports, and not that I choose foreign products over ours, these packaged goods are not sold anywhere else but in Duty Free, which is so far away from our home. I wanted to buy the non-stick cooking spray, but the salad dressings and sweet stuff distracted me, and I totally forgot to get it off the shelves.

After a few more stores of window shopping and strolling, our stomachs growled of hunger and our skins complained of dehydration. We then decided to have our late lunch at T.G.I. Friday's bistro. We had Green Apple Slush with cherry on top to cool us down, then ate their Buffalo Wings with Blue Cheese dip as we waited for the rest of our orders. The green apple slush was a very refreshing way to serve Sprite. The Buffalo Wings were good, but I have eaten better wings than those.

I had Cajun Shrimp and Chicken Pasta while my hunny had Jack Daniel's Glazed Ribs. While the pasta was not remarkable, the glazed ribs were definitely a winner. To start off, the pasta was way too cheesy for me, with too little chicken and only three small shrimps. And I didn't taste the smallest hint any sauteed bell peppers. All my senses picked up were way too much Parmesan cheese, of which I am not a very huge fan. It's just like any ordinary mac'n'cheese.

The Jack Daniel's Glazed Ribs, on the other hand, were as tender as promised. It is literally fall-off-the-bone tender. The glaze was of the perfect consistency and blend, it literally blew me away.
May 14, 2010

Lumpiang Sili Recipe with Sweet Dip


I have been a lover of spicy things ever since I was a child. I love mixing hot sauce with my barbecue marinades. I include chili-garlic sauce in my stir fried vegetables, and I absolutely enjoy crushing red bird's eye chili (siling labuyo) in my white vinegar in which I used to dip grilled meat and vegetables. I also have Thai peppers in my herb garden, and I am currently attempting to grow my own jalapeno pepper plant from seeds. But with the way I used my chili and hot sauce in my cooking, they just turned out even more delicious, but not quite like having an explosion of spiciness in my mouth like I experienced when we were ordered (by seniors in our org) to eat raw bird's eye chili, grinding them between our teeth until we are teary-eyed and all.


But the love for spicy food has dwelt upon me ever since I made my own hot salsa inspired by Tostitos Chunky Tomato Salsa. And when I laid my eyes upon the long green chili in the grocery store, I thought of making lumpiang sili.

I knew my dad would go ballistic at the thought. His first words upon seeing the finished products were, "Hindi mo ba alam na maanghang yang sili na yan?" For those who can't understand Tagalog, he merely asked me if I didn't knew how hot the Finger Chili Peppers were. And he asked me in his you-are-impossible tone of voice. But knowing him, he would definitely eat them. He grills those babies and eats them for breakfast!

Anyhow, they turned out great. And the dip is heavenly compatible with the lumpia. My younger brothers who swore to never like hot and spicy food actually liked them, in a way. You could say that they enjoyed munching and laughing at each other whenever one of them runs to the kitchen to get a glass of cold water. They were not that spicy, but they're just kids anyway. I also gave some to a very picky eater, who loved them so much that he craved for them that night.

So here's the recipe for the lumpiang sili:

Ingredients:

Lumpia:
  • 30 pcs Finger Chili or Siling Pangsigang
  • 1 cup ground pork or beef
  • 30 pcs small lumpia wrapper, 2 sides cut straight
  • 1 medium onion, chopped finely
  • 8 cloves of garlic, finely minced
  • 2 teaspoons finely chopped parsley
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground black pepper 
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • oil for deep frying
Dip:
  • 1/2 cup packed brown sugar
  • 1 cup distilled white vinegar
  • 2 teaspoons soy sauce
  • 4 teaspoons water
  • 2 teaspoons cornstarch, mixed with the water
Procedure:

  1. Mix ground pork or beef, onions, garlic, soy sauce, parsley, ground pepper and salt.
  2. Mix and cook in a non-stick pan without oil until browned and dry (no more visible liquid). Set aside.
  3. Cut a slit on one side of the chili and remove the pith and seeds. Rinse well with water and dry.
  4. Stuff each pepper with the meat mixture.
  5. Wrap each chili with lumpia wrapper, leaving the stalk exposed.
  6. Seal the wrapper with beaten egg.
  7. Heat oil in a deep frying pan until very hot, then deep fry the chilies in batches until golden brown.
  8. Drain well on paper towels.
  9. Serve hot and crispy.
  10. For the dip, combine all ingredients and cook while stirring in a thick saucepan over a low flame until thick.
May 13, 2010

No Yeast Thin Crust Pizza



Out of my crazy obsession of finally making a thin crust pizza without having to wait for the dough to rise, I looked up information on yeast substitute and found out that baking powder works very well. I know the information is not new, but for a cooking and baking novice like me, it's very valuable information.

I actually made two thin crust pizzas, one for my dad and brothers (above pics), and the other would be for someone to whom I owe a whole pie of pizza. The pizza for our home was made with caution to lessen the sodium and fats, the pasteurized cheddar cheese was put to a minimum, and bacon bits were omitted. On the other hand, the second pizza (pics below) was smothered with cheese and bacon, although I must admit, less is indeed better as I liked the first pizza better. And the people at home loved it.


The second pie was softer, after I accidentally poured a half tablespoon of oil in the dough. The edges were still a little crunchy at the edges, but just right at the middle. It is also not circular in shape as the extra shortening won't allow for effective rolling out of the dough.

Here's the recipe for thin crust pizza:

Ingredients (for one pie only)

Crust:

  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup filtered water
  • 2 tablespoons olive oil 
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Toppings:

  • cooked ham slices
  • green bell pepper, sliced thinly
  • tomato sauce/paste
  • cheddar / mozzarella cheese, grated
  • bacon bits

 Directions




  1. Preheat your oven to 400'F
  2. Mix the flour, baking powder and the salt in a bowl. 
  3. Make a well in the center and add the water and oil.
  4. Gradually mix the flour with the liquids.
  5. Transfer the dough to a floured board and knead it for 2 minutes. 
  6. Lightly flour the pan or cookie tray
  7. Using a rolling pin, roll out the pizza into desired thickness.
  8. Pour the tomato sauce then sprinkle cheese. Top with other ingredients of choice.
  9. Bake for 20 to 30 minutes, or until lightly browned and cooked through.

Garden Pizza on Foodista
May 11, 2010

Cooking Essentials: Sweet Basil


I bought this puny sweet basil potted plant from Manila Seedling Bank so that I can start my very own garden and have a ready supply of fresh basil leaves should they be needed in a salad, stew, or recipe. Eventually after a week of snipping off some leaves for cooking, I saw new growth in the areas where I cut off some leaves.

I did some research and I found out that it is essential for the basil plant to be "pruned" in order for new growth or foliage to emerge. I think the sunny windowsill spot I put it on really helped as this sweet herb loves the sunlight more than the others.

So what is this lovely herb useful for? I use it in meat dishes like adobo, or in salads like minty tomato salad, and lemon pepper chicken. It is most definitely special in dishes requiring pesto.

Basil on Foodista
May 10, 2010

Baon Idea: Beef Steak (bistek)


When I'm cramming for baon ideas on a school day, I rummage the fridge for any ideas on what to cook. Since it's almost weekend when I cooked this bistek for my baon, the fridge is all out except for a few packs of beef and chicken. The vegetable crisper is empty, and the dry rack contains only garlic, potatoes, and a lot of white onions.

What's different with this recipe is that I marinated the onion rings together with the beef, so that it picks up the flavor unlike when the onions are sauteed separately. The result: we loved it.

Here's the beef steak or bistek recipe:

Ingredients:

1/2 kilo of beef (pork can be substituted), sliced 1/4-inch thick
4 tbsp. cane vinegar (I used del Monte)
1/4 c. soy sauce
1 dash ground pepper
1 tsp. minced garlic
2 large onions, cut into rings
1 tsp cornstarch, dissolved in 2 tbsp water

Cooking procedure :

  1. In a glass mixing bowl, mix vinegar and soy sauce. 
  2. Add onions and beef, garlic and ground pepper. 
  3. Marinate in the fridge for 30 minutes.
  4. Heat oil in a thick non-stick frying pan.
  5. Brown the meat and flip sides. Cook through.
  6. Place onion rings on top of beef.
  7. Pour the marinade together with the starch solution and boil for 5 minutes or until sauce is very thick.  
Beef Steak on Foodista
    May 9, 2010

    Mother's Day Butterscotch Brownies with Prunes and Syrup


    These are some of the brownies I baked about a month ago, which specifically garnered a lot of praise from my friends and classmates. Technically, you can buy brownie mixes from grocery stores if you are an inexperienced baker, or if you don't have the extra time to spend measuring this and that. But there's a huge difference in flavor if you use the traditional way of making these pastries.


    Here's the butterscotch brownies recipe:

    Ingredients:

    3/4 c. of prunes (or rum-soaked raisins)
    1 1/4 c. of butter, melted
    4 1/2 c. of lightly packed Muscovado sugar (or brown sugar)
    1 c. of white sugar
    3 3/4 c. of all-purpose flour
    5 tsps. of baking powder
    3/4 tsps. of salt
    5 eggs
    2 1/2 tsps. of vanilla essence
    1/2 c. water
    4 tbsp ground cinnamon


    Procedure:
    1. Preheat the oven to 350oF.
    2. In a saucepan, dissolve cinnamon and white sugar until thick but not caramelized. Do not boil.
    3. In a large bowl, stir together the flour, baking powder and salt.
    4. In a separate mixing bowl, beat the butter and Muscovado sugar until smooth. 
    5. Add the eggs one at a time. 
    6. Add the vanilla essence. 
    7. Add the flour gradually, mixing well with a hand mixer. 
    8. Stir in the chopped prunes.
    9. grease a  11.5 x 16 x 1 baking pan.
    10. Pour batter and spread evenly.
    11. Drizzle heavily with cinnamon sugar syrup.
    12. Bake for 40 to 45 minutes or until toothpick comes out clean from the center.
    13. Cool completely before cutting.
    Killer Brownies on Foodista
    May 8, 2010

    Lemon Pepper Chicken Recipe


    This Lemon Pepper Chicken Recipe is a self-made version while thinking of ways how to use the Lemon Pepper Seasoning bought from Gourdo's in Gateway Mall, where we ate in Burgoo for lunch. It is somehow like nilagang manok, but with a twist of lemon and fresh basil.

    Here's the Lemon Pepper Chicken Recipe:

    Ingredients:

    1 medium-sized potato, cut thinly
    1/2 kilo chicken breasts or thigh
    3 cloves garlic, minced or finely chopped
    1 onion, sliced thinly
    3 tablespoons lemon pepper seasoning
    2 large leaves of freshly picked basil leaves, chopped
    a pinch of freshly cracked peppercorns
    1 teaspoon salt
    1 tbsp thai fish sauce

    Procedure:

    1. Place the chicken pieces in a casserole and pour in enough water to cover. 
    2. Add onion, garlic, salt, peppercorns, fish sauce and lemon pepper seasoning. 
    3. Set over medium heat uncovered and bring to a boil.
    4. Cover and simmer for 15 minutes. 
    5. Add the potatoes and basil. 
    6. Cover and simmer for another 10 minutes.
    Lemon Pepper Chicken on Foodista
    May 5, 2010

    Burgoo in Gateway Mall


    We ate at Burgoo in Gateway Mall, where we bought Gourdo's lemon pepper seasoning for the Lemon Pepper Chicken, near Araneta Coliseum. It's for a good change. All those eating at fast food joints has added greatly to our waistlines and love handles. Unfortunately, I forgot to take pics until only two dishes were left, along with the unused utensils.

    We ordered Buffalo Chicken Wings in what seem to be boneless strips of chicken wings, served with blue cheese dressing and crunchy celery sticks. They were good, actually, but I missed the part where you get to suck the succulent, juicy meat away from the bones. Nothing special with that dish, anyway.

    The Shrimps and Chips were also just ordinary. I could have ordered Fish and Chips at Chocolate Kiss in UP Diliman and would have enjoyed it more immensely rather than this dish. Well at least it's a lot less saltier than Superbowl of China's Crispy Shrimps.

    We also ordered two pasta dishes, the Prawn Piccata and the Tomato Basil Spaghetti. While the Tomato Basil dish was great, with the flavors of each ingredient mixed together in a peaceful and complementing way, the Prawn Piccata was such a bore. It was bland, almost tasteless. In fact, it's a matter of acquired taste. You will only get to appreciate it if you keep on eating the tasteless oil-based noodles.

    For dessert, we ordered their recommended Mississippi Mud Pie. It would have been marvelous, as it was almost similar to other mud pies I have eaten, but the huge shreds of ice in there ruined the consistency. I know it's mostly ice, but hey, a little finer please?
    Buffalo Chicken Wings on Foodista