My Happy World

Purefoods Corned Beef with Pechay and Potato

2009-10-20T01:49:00.000-07:00

This is the continuation of my frustration of cooking "Nilagang Baka". Since I have a can of Purefoods corned beef in my kitchen cabinet, I thought of adding some pechay and potatoes to it.

I call it the dry version of "Nilagang Baka". Hahaha! :D

INGREDIENTS

1 can of Purefoods corned beef (210g)

1 potato (sliced into small cubes)

1 bundle of pechay (sliced thinly)

2 cloves garlic (minced)

1 cup water

cooking oil

COOKING PROCEDURE

Sautee garlic in a pan. Put water and potato cubes and bring to a boil. When potato cubes are cooked and water has eveporated, add the Purefood corned beef. Mix thoroughly. Add the pechay. Mix again until pechay is half cooked. This makes 3 servings. Best served with steamed rice.

Lucky Me Bulalo with Pechay and Potato

2009-10-20T01:33:00.000-07:00

Last night, I planned to cook "Nilagang Baka" but I realized that buying beef is out of my budget. What I did was went to Mercury Drug and bought 4 packs of Lucky Me Bulalo noodles costing Php13++ each. I used this instant Bulalo noodles as substitute to the beef. As you can see, it's more like Ramen. And believe me, it tasted just the same as "Nilagang Baka".

INGREDIENTS

1 pack Lucky Me Bulalo instant noodles

1 potato (sliced into chunks)

1 bundle of pechay

4 cups of water

COOKING PROCEDURE

Boil the potato chunks. When the potato chunks are cooked, add the noodles. Add the dried beef pellets, flavoring and oil (they are included in the Lucky Me pack). Then add the pechay. Simmer for 3 minutes or until pechay is half cooked. This makes 2 servings. Best served when hot.

Urban Farming

2009-10-19T01:36:00.000-07:00

Urban farming is generally practiced for income-earning or food-producing activities though in some communities the main impetus is recreation and relaxation. (Source: en.wikipedia.org). It is encouraged since it is more economical. You cannot only save money but you are also sure that what you eat is organic and free from harmful chemicals.

My mom and grandma personally do this at home. In fact, we harvested some pechay from our backyard yesterday. I wonder what to do with this. Hmmm... maybe I'll cook "Nilagang Baka" tomorrow. Yipee!

Take a look at our little veggie garden. It is very abundant with different vegetables (aside from pechay) like papaya, mais, siling labuyo, talong, rambutan, patola and many others.

Tapang Aso a la Sid (Dog Tapa)

2009-10-18T19:51:00.000-07:00

WARNING: Contents may be very sensitive for some. Do not continue reading if you are a hardcore dog lover. Thank you.

Yesterday, my brother brought some meat. He actually tried to fool me that it's a horse meat. Thank goodness my mom warned me about it. I just told him, "kuh, aso yan eh!!!". I remember when he fooled one of his friends that he prepared tapang kabayo (horse tapa). His friend believed him and ate it. Hahaha! That was horrible. I haven't tried eating tapang aso. First of all, I'm not a fan of tapa. Second, it's marinated in patis which I am allergic to. Anyway, here's how my brother prepared it.

INGREDIENTS

1 kilo dog meat (lean strips)

several crushed garlic cloves

calamansi juice

1 pack Datu Puti Patis (fish sauce)

vetsin (msg)

Preparation

Mix together garlic, patis, calamansi juice and vetsin to form a marinade. You can decide how much of each marinade ingredient you should put in. Let the dog meat sit in the marinade at least overnight in the fridge. The longer (1-7 days) it sits, the better the flavors will soak in. When marinated, cook dog meat in hot oil until crunchy. You too can decide how crunchy you want the tapa to be. Serve with fried rice.

Sinabawang Papaya with Dilis (Boiled Papaya with Anchovies)

2009-10-06T20:41:00.000-07:00

INGREDIENTS

small papaya (cut into small pieces)

a handful of dilis (anchovies)

3 cloves (finely chopped)

1 small onion (chopped)

1 small tomato (sliced into halves)

1 Knorr chicken broth cube

water

canola oil

salt

COOKING PROCEDURE

Heat pan then pour canola oil. Add dilis until evenly fried. Set aside. In the same pan, sautee onion, garlic and tomato. Add enough water. Then add the papaya. While boiling, add the broth cube. Sprinkle with salt to taste. Then add the fried dilis. Simmer for few minutes. Serve with steamed rice.

Spanish Style Sardines with sitaw and okra

2009-10-05T22:59:00.001-07:00

INGREDIENTS

1 bundle of sitaw or string beans (cut into 2-inch long)

6 pieces Okra (cut into small pieces)

1 can Family Spanish Style Sardines (Hot)

1 medium-sized onion (chopped)

3 cloves garlic (finely chopped)

oil drained from the sardines

water

vetsin (msg)

salt

COOKING PROCEDURE

Use oil drained from the sardines in sauteeing garlic and onion in a pan. Pour a cup of water then add sitaw and okra. Add vetsin and salt to taste. Wait until sitaw and okra are half cooked. Add the sardines. Simmer for few minutes. Best served with steamed rice.

Elden's Chicken Tocino Rice

2009-10-05T22:58:00.001-07:00

INGREDIENTS

bahaw or kaning lamig (left-over rice)

3 cloves of garlic (crushed)

5 pieces Chicken Tocino

sesame oil

COOKING PROCEDURE

Heat pan then pour the sesame oil. Put chicken tocino in the pan. Fry until the chicken tocino is toasted. Then set aside. In the same pan where the tocino is fried, sautee garlic until light brown. Add the kaning lamig. Stir until cooked. Serve with the chicken tocino on the side.

Ginisang Sitaw at Kalabasa with Tuna

2009-10-05T22:57:00.001-07:00

INGREDIENTS

1 bundle of sitaw or string beans (cut into 2-inch long)

1/4 kalabasa or squash (cut into small pieces)

1 can of Century Tuna Lite

1 medium-sized onion (chopped)

3 cloves garlic (finely chopped)

water

cooking oil

soy sauce

vetsin (msg)

salt

all-spice

COOKING PROCEDURE

Sautee garlic and onion in a pan. Pour a cup of water then add sitaw and kalabasa. Add soy sauce, vetsin, all-spice and a little bit of salt to taste. Wait until sitaw and kalabasa are half cooked. Add the tuna. Simmer for few minutes. Best served with steamed rice.

Sinabawang Tingin a la Sheen (Boiled Bigeye with tomatoes and garlic)

2009-10-05T19:56:00.000-07:00

This is a simple recipe I learned from my mom. This is also a perfect dish for those who have a tight budget.

INGREDIENTS

3 medium-sized isdang Tingin (aka Dilat or Bigeye fish)

3 cloves garlic (crushed)

2 medium-sized tomatoes (cut into halves)

kangkong leaves

water

vetsin (msg)

salt

COOKING PROCEDURE

Bring isdang tingin to a boil together with garlic and tomatoes. Then add salt and vetsin to taste. Lower the heat. Put kangkong leaves then simmer for few minutes until kangkong is cooked. Best served with steamed rice.

Oregano

2009-09-13T20:34:00.001-07:00

This oregano was given to Marco as a Kris Kringle gift last year for the category "Something GREEN".

Oregano is considered as one of the medicinal herbs here in the Philippines. This can cure cough, inflammation, urinary track infection and even colon cancer. (see Benefits of Oregano)

This herb is also important in culinary arts. Cooks usually use dried oregano for it is more flavourful than the fresh. It is often used in Italian dishes.

Monggo Soup (Mung beans soup)

2009-09-10T02:45:00.000-07:00

It's been raining these past few days and the food that is best served during rainy days is soup. Here's a budget version of monggo soup my mom made last weekend. Take note, the only ingredient she bought is the monggo. I think it just cost her more or less Php15.00. So cheap yet very tasty. :D

INGREDIENTS:

2 cups monggo (mung beans)

1 small papaya (cut into small pieces)

ginger leaves

rice stock

salt

vetsin (msg)

COOKING PROCEDURE:

In a pot, pour the rice stock then bring monggo and ginger leaves to a boil. Simmer until the monggo is cooked. Add the papaya. Season with salt and vetsin. Wait until cooked. Serve with steamed rice and tuyo (dried fish) on the side.

What kind of food are you?

2009-09-08T18:18:00.000-07:00

I took the quiz What kind of food are you? and here's the result. Hahaha! I am Mexican Food... interesting... :P

Let's Boodle Fight

2009-09-08T02:36:00.000-07:00

I remember when I was still in college I attended the Leadership Training Program. It was my first time to join such training. Participants were class officers, organization officers and the student council. If I were not the class president that time, I would not be able to experience it and I would have missed half of my life. I would never forget how the facilitators made us crawl on the muddy ground, cross the big branches of some trees, climb the wall and jump into the pool that we all did blind-folded. They made us touch dung and they even put dung on our faces that we discovered later on it was only mud (in Tagalog, putik as in putik talaga!). But then the most memorable is the Boodle fight. The facilitators laid banana leaves on a table, started to serve varieties of food and spread them over the table. If I remember it right there were pansit, Filipino-style spaghetti, steamed rice, ripe bananas, ripe mangoes, tuyo (dried fish), sardines, barbeque and some chichiria (junk food). Boodle fight symbolizes camaraderie among team members so the food were eaten together and with bare hands. According to en.wikipedia.org, this way of eating was devised by PMA cadets, and does not represent authentic Philippine culture, but instead symbolizes fraternity and equality among PMA members by their sharing the same food without regard to rank. The term is taken from pre-World War Two West Point slang meaning "any party at which boodle (candy, cake, ice cream, etc.) is served."

Nowadays, having a boodle fight is still a practice especially in the military. But somehow it became a tradition. It will not be missing in some team building activities and even in some town fiestas. Also, some team games like Airsoft also put in practice having boodle fights within the team.

(Photo from blogneffy.blogspot.com)

Tin's Fucilli with meatballs

2009-09-02T22:48:00.000-07:00

The cooking procedure is just similar to the tuna macaroni a la mayaman. The only difference is, Tin used fucilli pasta and she added beef meatballs to the sauce. By the way, the meatballs are homemade so here's how to make them.

INGREDIENTS

1/4 kilo ground beef

2 cups seasoned bread crumbs

3 cloves garlic (minced)

2 large eggs

2 teaspoons salt

1/2 teaspoon pepper

COOKING PROCEDURE

Mix all ingredients together in a bowl with your hands. Roll mixture into meatballs. Keep them in the fridge for about an hour so they would become firm enough. Then pour cooking oil in a pan. Over medium heat, cook meatballs in oil until lightly browned on all sides. Then you can now pour spaghetti sauce or any tomato based sauce all over.

(For Tin's review :P)

Afritada a la Tina

2009-09-02T22:45:00.000-07:00

I think this is the first time Tina cooked Afritada. Let me share her own version.

INGREDIENTS

1/2 kilo chicken (cut into pieces)

10 pieces baby potatoes (unpeeled and halves)

1 red onion, diced

1 head garlic, minced

2 chicken stock (broth)

1 cup tomato sauce

salt

pepper

cooking oil

COOKING PROCEDURE

Heat oil in a pan. Sauteé garlic and onions. Add chicken and wait until slightly brown. Pour the tomato sauce and stock. Bring to a boil and allow to simmer until the chicken is almost cooked. Add potatoes and continue to cook until the potatoes are cooked. Season with salt and pepper. Then sprinkle cheese cube on top. Serve hot with steamed rice.

(For Tin's review :P)

Pasalubong (goodies) from Bohol

2009-09-02T20:18:00.000-07:00

I've been to Bohol 3 months ago together with my boyfriend and girlfriends. Aside from enjoying the breathtaking scenery, we also went to a side trip to buy pasalubong. One of these pasalubong is Bohol's famous delicacy, Peanut Kisses. Ressembling the shape of the Chocolate Hills, this treat is said to be made from high grade peanuts, roasted and processed with all natural ingredients that comes out crunchy and low in cholesterol.

Star Peanuts is also as popular and the taste is similar to Peanut Kisses.

I recently got some of these goodies from Cathz. Hehehehe. :D

Pasalubong (goodies) from Tacloban Leyte

2009-09-02T19:42:00.000-07:00

Even though gone for a business trip for 3 days, Cathz didn't forget to take home some of the best pasalubong from Tacloban last weekend. These are the famous binagol, chocolate moron and sagmani. (Thanks so much Cathz!) :D

Binagol

Chocolate Moron

(Photos from backpackingphilippines.com and taclobandailyphoto.blogspot.com)

Sans Rival Cakes and Pastries - Dumaguete City

2009-09-02T19:05:00.000-07:00

When you're in Dumaguete, one of the places you should not miss is Sans Rival Cakes and Pastries. This pastry shop is well known for its delicious Sans Rival and Silvanas. I haven't been to Dumaguete but I feel lucky enough because many of my friends have. Hehehe. In fact, my friend Mel was there last week. She brought home these popular baked goodies. (Thanks so much Mel!) :D

The SANS RIVAL

The SILVANAS

Remember that these goodies are best eaten when frozen. Yum yum!

The story about my recent hang-up on airsoft stuff

2009-09-01T22:50:00.000-07:00

My dream...

I had this dream last night. I was in Glorietta 3 looking for something to buy. I had Php1100.00 in my pocket but still undecided what to do with it. I knew I should buy something useful and important. Then suddenly, a FOR SALE banner called my attention. Airsoft rifles for sale! 3 for only Php1100.00. Alright! I had the exact amount so I bought 1 JG Spetz and 2 other rifles (that are more like old-style airguns; the long, light brown ones) with a free blue leather gun bag. More like a handbag that has 3 round faded gold metal embelishments horizontally aligned on the upper part. Hahaha! I asked for the FPS (feet per second) then said "Oh, it's 380...". The saleslady corrected me, "No ma'am, it's 280...". Okay, good enough to penetrate one side of a coke can. The FPS didn't bother me so I decided to leave. I realized I had no money left. Good thing I brought my ATM card to cash out some. And then I woke up. Geez! It was just a dream. I bet my brain processed all these airsoft stuff my boyfriend recently indulged himself with.

How my recent fascination with airsoft started...

Marco wants a new hobby. We were talking about airsoft since last week. So I shared with him a little about airsoft to encourage him. Since my bestfriend introduced it to me 3 years ago, I know a bit. I told Marco that I was able to watch an airsoft competition called KALIS (Yes, I was there during KALIS 6 - the 1st and last KALIS I've ever watched. Hehehe). And I think it's a fun activity. Then the last thing I knew was my dear boyfriend was lurking in FilAirsoft.com (aka FAS). Hahaha! He wants an airsoft rifle with at least 380 FPS.

We started canvassing...

Yesterday after dinner, we went straight to Makati Cinema Square (aka MCS). We were after the hobby shops that sell airsoft guns and other things. We know 2 shops there. One is located on the 1st floor and the other one is on the 2nd floor. We first went to the shop on the 2nd floor. It was small but has plenty of airsoft rifles to choose from. We were actually looking for JG steyr aug, JG g36c and JG spetz. But the store only has JG spetz for Php3750.00. Next stop was the KIKAY store on the 1st floor. Yep! you read it right. It's a kikay store that sells lots of airsoft things. Maybe the store considers airsoft as kikay stuff for men. Hahaha! Just guessing! And only JG spetz was available among the airsoft gun models we were hunting. The kikay store also offers the same price as the other store. Our theory - the kikay store is an extension of the store on the 2nd floor. Our observation - Sales staff in both stores have same uniforms. Hehehehe. :D

Still undecided...

Marco has not decided yet if he's going to play airsoft or he would buy a rifle and enjoy just having it. Whether he plays or not, I'll support him all the way! That's the sure thing! :D

Nanay's homemade doughnuts

2009-09-01T02:53:00.001-07:00

It's a good news that Nanay has her own business now like her daughter Myke... Very inspiring... She now sells her homemade doughnuts - 2 pieces for only Php 15.00. She didn't tell me how she made them but here's a similar recipe (resource: Cooks.com).

INGREDIENTS:

1 cup milk (scalded)

2 tbsp. butter

1 tbsp. sugar

1 tbsp. brown sugar

1 pkg. yeast

3 cups flour

1 tsp. salt

1/2 tsp. nutmeg

1 egg

Confectioners' sugar

COOKING PROCEDURE:

Pour milk over butter and sugars; stir until melted and cool to lukewarm. Add yeast, stirring until dissolved. Sift flour, salt and nutmeg. Gradually add half the dry mixture to milk; add egg and beat well. Add remaining flour and leave dough in warm place for 1 hour. Knead gently, roll to quarter inch thickness and cut into diamonds. Allow to rise 30 minutes to 1 hour. Fry in deep fat, 375 degrees and dust with confectioners' sugar or use confectioners' sugar glaze if desired.

These doughnuts are best served with custard dip, best paired with hot choco or brewed coffee and best eaten anytime of the day.

Majah's Mini Tempura

2009-08-31T20:16:00.000-07:00

Majah also prepared shrimp tempura, a popular Japanese dish, for the birthday celebrators. Here's her mini version of tempura (pronounced as tenpura).

INGREDIENTS:

1/2 kilo shrimps
1 egg
breadcrumbs
salt
pepper
all-purpose flour
cornstarch
cooking oil

How to prepare the shrimp:
Remove heads and shells from shrimps without removing tails. Make incisions on the upper, middle and lower parts of the shrimp (parts where the body of the shrimp curves). Face the shrimp down then press it to straighten its body. Place on a paper towel to remove excess water.

COOKING PROCEDURE:
Beat egg, cornstarch, salt and pepper in a bowl to make the batter. In a separate plate, mix flour and pepper. Cover shrimp in flour, then dip into the egg batter. Then roll it over the breadcrumbs before deep frying in the pan. Shrimps cook fast. Make sure to quickly remove from pan once tail turns golden orange.

Tip on checking the heat of the oil:
Place a little batter into the oil. If the batter sinks to the bottom, then the oil is not hot enough. If the batter stays on top, then the oil is too hot. The right temperature will be when the batter sinks half way then goes up again. Once the right temperature is attained, lower the heat as not to burn your shrimps.

Pansit a la Majah

2009-08-31T20:15:00.001-07:00

Pansit is a Filipino-Chinese dish that is widely known for its symbolic representation for "long life". This means that if you wish someone to have a long life, better serve Pansit (with uncut noodles) on his birthday. Hahaha! For Majah's case, she planned to cook pasta on her mom and grandma's birthday bash but since Iya (her grandma) requested for Pansit, Majah ended up cooking this traditional dish.

INGREDIENTS:

Bihon noodles
Canton noodles
cabbages (cut into strips)
carrots (cut into strips)
chicken (shredded)
chicken stock
chicken liver (optional)
soy sauce
salt
garlic
onions

COOKING PROCEDURE:
Sautee garlic and onions. Add chicken and liver. Add soy sauce. Sautee for a couple of minutes to let the chicken absorb the mixture. Add chicken stock (amount of stock depends on the amount of noodles you are going to cook). Keep in mind that bihon noodles need more water than canton noodles. Add more soy sauce and salt to taste. Drop bihon noodles first. Use fork to spread the noodles if necessary. Once cooked, drop the canton noodles. Wait until bihon noodles are cooked then add cabbages and carrots. Do not overcook the vegetables. Best served with calamansi on the side.

Haruhi Suzumiya resin kit

2009-08-27T18:50:00.000-07:00

I want this... (sigh)

Ang kyut na keyk (a cute cake)

2009-08-27T02:42:00.000-07:00

This was the cake before it was murdered by some gorgeous misses.

This was the cake after. Still cute. :D

Watch out for this cake at the corner bakeshop of Max's and try it out.

Sweet 'n Spicy Gemüse a la Chris

2009-08-25T22:10:00.000-07:00

Gemüse n. (genitive Gemüses, plural Gemüse, from the noun Mus) 1. vegetable 2. (mildly offensive) A person whose brain has been severely damaged.

Derived terms

Gemüsemischung (mixed veggies)

(Resource: en.wiktionary.org)

INGREDIENTS:

broccoli

long beans

carrots

cabbage

monggo sprout

garlic (minced)

onions (finely chopped)

UFC sweet and spicy sauce

vegetable oil

COOKING PROCEDURE:

Heat vegetable oil. Sautee garlic and onions. Chop and add veggies- broccoli, long beans, carrots, cabbage, monggo sprout. Add UFC sweet and spicy sauce. Cook until firm tender. Serve with potatoes on the side.

For potato side dish: Chop baby potatoes into 2 then boil. After boiling, sautee in vegetable oil. Add salt and sprinkle italian herbs.

Marco's Ham 'n Cheese Omelet

2009-08-24T03:13:00.002-07:00

Here's another egg dish from Marco. :D

INGREDIENTS:

6 slices of chinese ham (cut into small pieces)

2 eggs (beaten)

1/4 cup grated cheese

cooking oil

salt

vetsin (msg)

COOKING PROCEDURE:

Saute garlic in cooking oil. Add the chinese ham. Stir until light brown. Add salt and vetsin to taste. Pour in the beaten egg and grated cheese mixture then stir. Turn off heat after a few seconds or when the egg has solidified. Serve with pandesal or garlic bread.

(for Marco's review)

Inaymommy's Bulanglang

2009-08-24T03:13:00.001-07:00

"I always miss home. I always miss my family. I always miss my mom's lutong bahay... "

My mom cooked Bulanglang last weekend. Almost all the ingredients were freshly picked from her garden. The dish is guaranteed healthy and organic. So here it is.

INGREDIENTS:

1 small size papaya, sliced

2 cups kalabasa (squash), cut into wedges

1 bundle kangkong

1 medium sized tomato, chopped

3 cloves garlic, crushed

6-8 cup rice stock (water from washing rice)

salt

vetsin (msg)

(Important: Make sure to wash all the vegetables)

You can also add the following if available:

1 bundle malunggay leaves, removed from stem

1 bundle sitaw (string beans), cut into 2” length

2 bundle sigarillas (also know as kalamismis), cut into wedges

1 bundle okra, cut into wedges

COOKING PROCEDURE:

Boil rice stock in a large pot, add garlic and tomato. Cook until tomato becomes soggy. Add kalabasa and simmer until it is firm tender. Add papaya continue simmering until cooked. Season with salt and vetsin to taste. Serve immediately. Best served with dried fish or tuyo (specifically sapsap or hawut).

Ginataang Kalabasa ala Cathz (Squash Cooked in Coconut Milk)

2009-08-24T03:11:00.000-07:00

Cathz is not always in the mood for cooking. Hahaha! I'm like paparazzi sometimes, watching her every move. One day, I caught her cooking this so I grabbed my cellphone and took a picture of this yummy-looking thing. :P

INGREDIENTS:

1 kilo squash, cut into cubes (1"x1")

1 bundle of string beans

2 medium-sized eggplants (cut into small pieces)

3 pieces tomatoes, diced

2 onions, chopped

1 head garlic, minced

2 tablespoons of ginger root, crushed and minced

4 tablespoons of cooking oil

2 pieces long chili peppers

2 tablespoons of shrimp paste (bagoong)

2 cups coconut milk

1 cups coconut cream (kakang gata)

2 cups chicken stock

2 tablespoons of fish sauce (patis)

COOKING PROCEDURE:

On a big pan, heat oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. Add the tomatoes, squash, string beans, eggplants, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Add the coconut cream, and long chili peppers. Bring again to a boil and simmer for a few more minutes. Serve hot with plain rice.

(for Cathz' review)

Tina's Tuna Macaroni ala mayaman

2009-08-23T19:24:00.000-07:00

It's really nice to have friends who are into cooking. It's more often than not that you get to taste their specialties and sometimes their new recipes. I feel very lucky!!! Hehehe :D

INGREDIENTS:

1/2 kilo elbow macaroni

1 pack sweet style spaghetti sauce

1/4 kilo hotdog (cut into small pieces)

1 can Century tuna light (slightly drained)

3 cloves garlic (minced)

cheddar cheese (grated)

secret ingredients

COOKING PROCEDURE:

Cook the macaroni according to package directions. Drain, douse with cold water, drain again and set aside. While the macaroni cooks, sautee the garlic in the pan until you smell its aroma. Add the hotdog then the tuna. Add the spaghetti sauce and the secret ingredients. Let boil then simmer for 5 minutes. Turn off the heat. Add the sauce to the cooked macaroni. Transfer to a serving platter and serve at once.

(for Tina's review)

Dinner at Persia Grill

2009-08-19T01:19:00.001-07:00

It started with my craving to eggplant. I was thinking where can I eat a yummy eggplant meal that won't ruin my stomach. I wanted something unique like Baba Ganouge. And suddenly Persia Grill crossed my mind. Hmmm, why not? I haven't eaten there for almost a year. I missed its romantic ambiance. Yihee! So Marco and I went there to have a wonderful dinner.

Of course, we ordered Baba Ganouge (for Php 100.00) as the appetizer. It was served with Pita. Yum yum! Its smooth texture and grilled taste really goes well with Pita.

Then for the main dish, we ordered Business Meals (BM) also known as budget meals. We had BM2 - Chicken Kebab (for Php 120.00) and BM7 - Lamb Kebab (for Php 160.00) and 1 extra rice (for Php 25.00 -I think :P). They were served with grilled tomato, buttered plain rice and eggplant yoghurt dip.

The Chicken Kebab was soft, tender and tasty. It was like marinated in a special sauce that you could easily distinguish its taste from any other chicken kebabs. On the other hand, Lamb Kebab was just as tasty and well done. Nonetheless, Kebabs plus grilled tomato, buttered plain rice and eggplant yoghurt dip is a perfect combination. I also noticed that the food presentation was very simple yet surprising. The kebab was all covered with rice that you could barely see it on the plate.

Lamb Kebab

Chicken Kebab

For refreshments, I had House Blend (a mix of mango, calamansi juice and ice tea for Php 75.00 -I think :P) and Marco had a regular ice tea (for Php 40.00). The taste of House Blend was not really that appealing to me. It lacked sweetness though I didn't bother to ask the crew for any sugar. Somehow it complemented the dish. I was like drinking flavored water. As for the ice tea, there was nothing special. Hehehe. :D But then we finished all the food up and went out with a smile on our faces. :)

Persia Grill (Main Branch), Valero St.

Valero Carpark 2, Valero St., Salcedo Village

Makati City, Metro Manila

(02) 818-9090

Mon - Sun 11:00 am - 11:00 pm

Other Branches:

Legazpi St., Makati Megastrip, Megamall Soon SM Skygarden, North Edsa

Elden's Pechay and Tofu galore

2009-08-18T19:21:00.000-07:00

Elden made another flavorful dish this morning. I recommend this to all especially to those who are on vegan diet. This is truly a health-friendly dish that is easy on the budget.

INGREDIENTS:

1 bundle of Pechay (chopped)

1 pack Tofu (firm)

1 medium-sized onion (sliced)

3 cloves garlic (finely chopped)

1 cup water

Maggi Savor (garlic flavor)

salt

COOKING PROCEDURE:

Sautee garlic and onion in a pan. Add tofu. Season with Maggi Savor (garlic flavor) and a pinch of salt until golden brown. Pour in 1 cup water and simmer for 5 minutes. Then add Pechay. Simmer again for another 5 minutes. Serve with rice.

Why watermelon makes my mouth water

2009-08-17T23:01:00.000-07:00

One of the most interesting thing in my mom's little home garden is the Watermelon. As we all know, it is a summer fruit. But my mom was able to successfully grow it this third quarter of the year which is supposedly rainy. According to her, she planted the seed in the most fertile area of our backyard. Then she just watered it regularly until it grew a little larger than a basketball.

Last friday, my mom told me she already picked the watermelon from the vine. 'Ang tamis!(so sweet!)' she said. So when I got home, the first thing I asked about was the famous fruit. And yes, it was very sweet and very red too.

FAQ: So, how do you know when a watermelon is ripe? Most people tap on the fruit, and listen for a dull thump. If you grow many of them, this is an art form. Other signs include: Ceasing of growth, yellowing of the underside and drying or shriveling of the stem near the base of the fruit. (resource: gardenersnet.com)

Tinolang walang manok (Chickenless ginger stew)

2009-08-16T23:53:00.000-07:00

Sometimes you don't have to spend much just to eat delicious meals. Especially when most of the ingredients you need are available in your own backyard. Look what I got in my mom's little veggie garden. They are all for free.

Still, you will need at least Php 12.00 in your pocket to buy other ingredients (refer to the prices below). So here's my budget version of Tinola.

INGREDIENTS:

2 Knorr chicken broth cubes -Php 5.00 each

1 small young papaya (cut into small pieces)

1/4 cup dahon ng sili (sili leaves)

1 medium-sized ginger (crushed)

1 liter rice stock

vetsin (msg) -Php 2.00 per 1 small sachet

COOKING PROCEDURE:

Bring the rice stock, papaya and ginger to a boil. Add chicken broth cubes and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked. Add sili leaves then turn off the heat. Season with vetsin to enhance the umami taste. Serve steaming hot in a bowl with plain rice and tuyo (dried fish) or bagoong (fish paste) on the side. It makes 4 servings.

Cheesy beef and mushroom eggstravaganza

2009-08-16T22:39:00.001-07:00

Weekend is the perfect day to do some cooking. So Marco collected all the left-over ingredients in the fridge and made this wonderful breakfast. You gotta try it!

INGREDIENTS:

1/4 kilo beef

2 cloves garlic (minced)

2 eggs (beaten)

1/4 cup mushroom (sliced)

1/4 cup grated cheese

cooking oil

salt

vetsin (msg)

COOKING PROCEDURE:

Boil the beef for about 1 hour until soft and tender. Then chop into small cubes. Saute garlic in cooking oil. Add the beef and mushroom. Stir until light brown. Add salt and vetsin to taste.Pour in the beaten egg and grated cheese mixture then stir. Turn off heat after a few seconds or when the egg has solidified. Serve with pandesal or garlic bread. You can also add chopped red and green bell pepper to add color and enhance flavor.

Tipco Kiwi and Grape Juice 100%

2009-08-14T00:20:00.000-07:00

I had a shot of this last night (Thanks Cathz!). It's green, very natural and refreshing. It is best served when chilled. I super love it! :D

Majah's Thai green tofu and chicken curry

2009-08-13T23:48:00.001-07:00

I was eating dinner with Marco when suddenly my cellphone vibrated. 1 message received and it's from Majah. She was excited telling me that I would be having another subject for my blog. (Wow! That's cool!) It's the Thai green tofu and chicken curry that she would be experimenting with this time. It would be a combination of green chicken curry and green tofu curry recipes. She has tried the red and the yellow curries. Both have passed with flying colors. Delicious masterpieces indeed. And now the green one, how exciting!

Came early at the condo, I was watching tv while waiting for her chopper to arrive :P. After a couple of hours, she entered the flat carrying bags of ingredients and other goodies she bought in Shopwise and in Duty Free Clark (Pampanga). My face lighted up, thrilled with the new oriental cuisine yet to be borned. She rested for a while. We had a little chit chat. Other friends arrived. Then she started to prepare and cook. Too bad my eyes got heavy since it was past 1 AM already. I did not have the chance to see the end product (sigh). I just had Ate Shiela take the picture of the curry and I'm glad she did not forget. Anyway, here's the recipe. Enjoy!

INGREDIENTS:

2 large chicken breast (cut into chunks)

1/2 cup firm Tofu (cut into cubes)

1 green pepper (cut into strips)

1/2 onion (chopped)

1 small cauliflower (cut into small bite size)

1 lime (cut into halves/to be juiced)

dried mushrooms

2 tbsp soy sauce

2 cups kakang gata or coconut milk

3/4 cup gata or coconut milk (pangalawang piga or second wash)

1 cup chicken stock

1/4 cup dry niyog or coconut (to be roasted)

Thai green curry paste (Majah doesn't like using powder)

sugar

ginger cut into thin strips

patis (fish sauce)

1 tbsp canola/vegetable oil

Maggi Magic Sarap granules

COOKING PROCEDURE:

Marinade chicken chunks in soy sauce and lime juice for 30-60 minutes. Roast the niyog in a pan until golden brown. Set aside. In a pot, saute onions, bell pepper, and ginger in oil. Add the chicken chunks and continue to saute until flavor mixes with the meat. Mix 1 tbsp of curry paste, saute until all meat is covered. Cook till light brown. Dilute 2 tbsp of green curry paste in 1/2 cup chicken stock. (Thai paste is stronger than the usual curry powder. Do not put too much unless you really want your dish to be super hot.) Add in the pot. Mix roasted niyog and set aside about 1 tbsp for later. Let simmer for a couple of minutes. Add gata (pangalawang piga), and magic sarap granules. Mix well and let it simmer for a few minutes. Add kakang gata, then set aside about 3/4 cup. Add cauliflower and mushrooms. Simmer for a few minutes. Add tofu. Add patis and sugar to taste. For a spicier dish, add more curry paste. Add either chicken stock or gata until it reaches the desired spicyness . Once cooked, add some lime juice. Serve in a bowl.

Paksiw na Bisugo ala Cathy (Boiled pickled red snapper)

2009-08-11T20:18:00.001-07:00

Despite her busy schedule, my friend Cathy always finds time to relax. And one of her relaxation regimens is cooking. Hahaha! I remember she was asking what to do with the Bisugo she had in the fridge. I suggested Fish Sarciado however we both don't know what it tastes like. She actually said "Patay tayo dyan. Manghuhula na naman ako ng lasa. Hehehe." So she ended up cooking Paksiw. Yum yum!!! :D

INGREDIENTS:

3 medium-sized fresh Bisugo (red snapper)

2 tomatoes

3 cloves garlic (crushed)

2 siling haba (banana peppers)

1 tsp peppercorn

1/4 cup vinegar

1 cup water (or less; depends upon your preference)

ginger cut into strips

patis (fish sauce)

vetsin (msg)

ampalaya (optional; sliced)

COOKING PROCEDURE:

Place Bisugo in a pot. Add tomatoes (whole), garlic, ginger and siling haba on top. Same with the ampalaya (if available). Add vinegar and water. Bring to a light boil. Add peppercorn. Season with patis and vetsin to taste. Simmer for a couple of minutes. Crush tomatoes in the pan. Continue to simmer until fish is cooked evenly. Serve with rice.

Sinabawang Bangus ala Elden (Milkfish broth with vegetables)

2009-08-10T21:07:00.000-07:00

Last night, my friend Elden prepared a very healthy dish. Without further ado, here's how.

INGREDIENTS:

1 kilo fresh bangus, 5 cuts

1 bundle camote leaves (a.k.a. talbos ng kamote)

1 bundle saluyot

2 tomatoes

spring onion

2 siling labuyo

water

salt

vetsin (msg)

COOKING PROCEDURE:

Bring the cut fresh bangus to boil. Add tomatoes and siling labuyo. Then add camote leaves and saluyot. Season with salt and vetsin to taste. Lastly, add the spring onion. Simmer until cooked. Best served when hot.

Batangas Star Express rolls back its fare 20% effective today

2009-08-10T02:20:00.001-07:00

I boarded Batangas Star Express bus this morning going to Manila. And to my amazement, the bus conductor gave me a receipt with fare 20% less. I thought he just mistakenly gave it to me. According to him, only Batangas Star Express lowers down its rate starting today because of the tight competition among bus companies in Batangas City. This is a good news to all Batangueños! :D

My Cheesecake Story

2009-08-07T00:36:00.000-07:00

Myke and Nanay are among my newest friends here on earth. We were once flatmates. Since they left the condo we had no more bonding moments until Myke popped me a message that she's got a business proposal. Alright! My eyes grew big and my heart was filled with excitement as I told her "Sure! Sure!". That was the start of our so-called business partnership. And what's the business all about? It's all about CHEESECAKE!!!

Hahaha! Being business-minded and having a sweet tooth at the same time, I didn't hesitate to sell it. Myke or Nanay would deliver my orders. Good thing I also get to see them once in a while. Homemade cheesecakes by Myke are guaranteed fresh and delicious. They have a sweetness that is just right that all of you will surely like. They come in different flavors: Blueberry, Cookies 'n Cream, Peaches 'n Cream andMango. They are so affordable at only Php 75.00(smaller size at Php 40.00). I cannot tell you how Myke makes it as that's her secret. Hehehe. But here's a similar recipe for Blueberry Cheesecake (click the link to see the original recipe).

INGREDIENTS

Crust:

1 cup crushed graham cracker crumbs

2 tbsp unsalted butter

1/2 cup brown sugar

Filling:

2 (8 oz) pack cream cheese, softened

1/3 cup sugar

1 tsp vanilla extract

2 cups cool whip topping, thawed (whipped cream will also do)

1 jar of blueberry preserves (use as much as you prefer as topping)

1 tsp unflavored colorless gelatin

3 tbsp water

COOKING PROCEDURE

Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes. Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract. Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy. Add in the cool whip and fold gently. Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too.

(For your orders and inquiries, just pm me. :D)

Chicken and asparagus eggdrop soup ala Marco

2009-08-05T19:33:00.000-07:00

Yesterday was a very memorable day for all of us. It was Cory's Interment day and another moment in history. However, it was also raining and Marco prepared a delicious meal for me. Yey!

It is called Chicken and asparagus eggdrop soup (click the link to see the original recipe). And it looks like Tinolang Manok. Hehehe. The taste of asparagus does not really blend well with the chicken but I appreciated it nonetheless since I am a fan of asparagus. Hehehe. For those who have not eaten asparagus yet, it will be a brand new experience I guess. And for those who hate it, string beans is a good alternative. Also, you may add cornstarch dissolved in water if you want to thicken the soup.

Happy cooking!

Pasta with prawns in creamy garlic sauce ala Marco

2009-08-03T23:26:00.000-07:00

I had a very satisfying lunch today. Marco cooked his own version of Pasta with prawns in creamy garlic sauce (click the link to see the original recipe) . Super yummy!

Here's how my boyfriend did it in a more affordable way.

INGREDIENTS :
200 g. of uncooked pasta (spaghetti, fettuccine or linguine)
1 small pack of dried shrimps or dried hibe (instead of fresh prawns, about 12 pieces)
1 c. of cream1/2 c. of shredded regular cheddar cheese (instead of parmesan cheese)
1/4 c. of butter
1/2 head of garlic
a little Italian herbs (instead of a handful of fresh parsley)
salt and pepper to taste

COOKING PROCEDURE :
Cook the pasta according to package directions. Drain, douse with cold water, drain again and set aside.While the pasta cooks, boil the dried shrimps (dried hibe) to remove excess salt and residue. Heat the butter in a large sauce pan. Add the garlic and cook until lightly browned. Pour in the cream, lower the heat and bring to simmering (not boiling) point. Add the dried shrimp and simmer for about 3 minutes. Add the Italian herbs and grated cheese. Stir until the cheese melts. Season with salt and pepper.Add the cooked pasta to the sauce and toss to coat the noodles well. Transfer to a serving platter and serve at once.

Me and Marié

2009-08-03T20:36:00.000-07:00

Since last week, I've been listening to this girl who was discovered on YouTube. I didn't know her background. All I know is, I like her songs especially her rendition of Rihanna's Umbrella. I admire her voice and the way she plays the guitar. A friend told me that she would be having a concert and that was last August 1. Though I'm not really a fan, I kinda felt bad that I was not able to see her live in concert.

Marié Christina Digby. She reminds me of myself few years back. If only I am passionate enough to continue what I've been always starting. Maybe I am also an acoustic singer together with my own band now. Not on YouTube or on TV, maybe in your favorite bars at least, where I can enjoy what I'm doing. Hehehe. But for the mean time, here's what I could only share to you. Marié and a picture of me way back when.

Oh Yes! Finally!

2009-05-06T03:11:00.000-07:00

I now have my blogspot account! So what's next? Hahahaha!!! I never had an interest on writing stuff I don't like...And errrh... Even on stuff I like. So I will just start from here.