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31 August 2009 @ 10:14 pm
We took advantage of the long weekend and took a day-long trip to Laguna. Minimal traffic and we took the scenic view around Laguna de Bay, which was so lovely. :)

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30 August 2009 @ 06:59 pm
I grew up with a lot of recipebooks at home. My mom has a good number of recipebooks, and we pore through its pages to get good ideas for our dinners. Becaue of this, I bought a few recipebooks of my own. Unlike my mom's recipebooks, though, they were less helpful than I expected.

So, like any net junkie, I turn to my trustworthy friend, the internet. Last year, I found this nifty site called, Recipezaar. I found this site so fascinating, with all the member contributions of food recipes. Eventually though, I tired of the site. So I just use the ever reliable google search.

Since this weekend is a long holiday, we were left behind to fend for ourselves while the rest of the family enjoys their stay at the Sta. Elena Guesthouse. I took to cooking our meals, since Louie didn't want to go out. Since I'm out of practice, I went to consult what the difference in ingredients for afritada and caldereta is, and I found the Del Monte Kitchenomics Website. I was so amazed to find that they had a website! I grew up with del monte kitchenomoics on TV, and from their recipes at the back of can labels. I'm glad that they have a website where we can find their recipes :D Of course, not all the recipes can be found there, since some of them are probably in the kitchenomics recipe books that they sell. But hey, at least they have something, right?

Another site I found was Filipino Recipes. It collates filipino recipes for easy reference. Its a great place, and it gives very understandable step-by-step instructions. I think its definitely worth a look, if you're going to look for a local recipe.

Current Mood: cheerfulcheerful
27 August 2009 @ 05:57 pm
Day 4 was spent pretty much at the Toy-Gaming-Comics Con and then followed by the Night Safari, so we don't have as many food pics compared to the other days.

Suntec food court. We had difficulty getting seats during lunch. Place was packed, especially with more than one convention going on at the venue.

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26 August 2009 @ 12:47 pm

What we choose to eat when no one else is around can range from simple pleasures to the truly bizarre

The foods that we share, the meals that bind us together, have a code that we all implicitly understand. We know that the starter precedes the main course, followed by the dessert. We know that a wedding demands a cake-shaped centrepiece – whether crafted from dried fruit, butter and sugar, a heap of profiteroles, or layers of jellies. We know that a bowl of chicken soup, prepared for us when we are ill, is offered with a hope for better health.

But beyond these meals lies a secret realm of food, a universe of individual, often bizarre dishes, eaten by the light of the fridge, or tucked up in bed, or pacing back and forth across the kitchen. These are the meals that we eat when no one else is watching – meals that shrug off all convention and compromise. Now, in a new book by Deborah Madison and Patrick McFarlin, What We Eat When We Eat Alone, these secret, often sensationally strange meals, are made public.

Read more: What we choose to eat when there's no one around, from The Guardian

What do you guys love eating alone? I love eating sliced bread dipped soaked in cold Coke, but for diet reasons I have stopped doing this. I think this isn't the most shocking answer out there. Bagoong with chewy mint candies? ANYONE? The fried spaghetti with cheese sounds good, though.
25 August 2009 @ 04:18 pm
Day 3 starts with me and Pam getting lost for over an hour by taking the wrong direction in a bus. While not disastrous, we did make Ruben and Gabby wait a long while in ION orchard, so they proceeded to have lunch ahead of us.

Ruben's order. Which promptly got him sick. As he explains, the shrimp were fresh but slightly undercooked, which he was quite sensitive to.

Gabby's order. Is that Nasi Lemak?

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25 August 2009 @ 08:44 am
You know that episode in Ranma 1/2 (or was it in the manga?) where Akane discovered her mother's recipe book after she blew up eggs while microwaving them? Or something? ....No? Anyway at the end of it, Akane takes the first step of actually learning how to cook by learning how to boil water.

HA. My first step in learning how to cook was how to cook eggs in various ways. Take THAT Akane, I'm so much more advanced. But really, eggs are such an everyday food item that I tend to forget how yummy they can be. Usually this revelation comes after reading WWII stories, The Secret Garden, Enid Blyton novels or Angela's Ashes.

Okay, so. The whole point of this post is rambling post is to say: I love eggs, except sunny side up. Why? The same reason why my brother hates spam (don't be shocked): Back when we were little, our mom would cook us the same breakfast for over a year. Every. Frigging. Day. Until we hated them with a passion. Mine was eggs sunny side up. My brother, spam. My older sister grew to hate Rebisco crackers because she always had them for recess. We bear no resentment towards our mom for this, I mean it's hard to get up early and cook breakfast for us litle brats. You aren't exactly creative when it's 4:30 in the morning. But we are getting rehabilitated now. I can even eat sunny side up every once in a while!

But I do love scrambled eggs. The great and bad thing about the internet is that everyone has tried everything. I wanted to try out the different methods of making fluffy scrambled eggs, and lo and behold: I Google "scrambled eggs" and someone's already done it. See?

Perfect Scrambled Eggs by Mr. Breakfast. (But 3 eggs per person seems quite criminal, I think.)

But that's okay. I just want to tell everyone that his recipe works. I will also not mention how I burned my butter because I got too excited. Anyway. You should try it! However, I realized that this recipe doesn't work with other breakfast food because of the milk and butter component. So pair it up with caution

Perfect Scrambled Egg Works With:
 Rice, fried rice, tapa, pancakes, waffles, sliced bread, pan de sal (basically go with bread)

Perfect Scrambled Egg Doesn't Work With: Tuyo (dried herring), danggit, bangus, tomatoes, corned beef, pusit (basically, don't go with meat or fish or anything salty)

Kinda feeling ripped off after reading this entry? That's ok. May bukas pa!
24 August 2009 @ 03:59 pm

But why the heck not!
Current Mood: amusedamused
23 August 2009 @ 07:39 am
Better finish this while the memory is still fresh in clear in mind. And before I get struck by laziness completely~ So here's day 2 of my wonderful foodtrip at Singapore with Pam and Ruben!


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22 August 2009 @ 09:08 pm
Today was...interesting.

I wish I could start every baking entry I attempted to bake by myself (well, mostly by myself) with, like, the full confidence of knowing what the heck it is I am actually doing. Lemme tell you: I don't. I just think I do, but I don't. So starting today, effective immediately, I am relegating myself as sous-chef to any kitchen in the world. Probation indefinite.

I think it all started with my random brain processes. Last week, I saw a nice picture of a red velvet. And I was like, why not? It's red, it has cream cheese frosting, looks nice. Our oven has long given up the ghost and any baking that I want done must be done in the comfort of someone else's kitchen. The last time, it was laikaken . Today, it was my sister's. My sister also has an electric mixer (*sound of angels singing here*) which she hasn't touched a year since she bought it.

"Okay," my sister said, obviously not knowing what she was getting into. "Let's do it."

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Current Mood: accomplishedaccomplished
22 August 2009 @ 10:38 am
One of the things The Boyfriend and I readily agree about is that pasta is one of the best comfort foods in the world (it's right up there with niku udon from Ichiban Boshi and stewed beef la mian from Crystal Jade, at least for me). There's something comforting about carbs slathered in protein-rich sauce and topped off with curling slivers of cheese, like yellow question marks pondering about the inevitability of life while slowly melting into the sauce.

Last night, because it was the last night before Ramadan -- and therefore, fasting for at least one of us -- I decided to put together some spaghetti bolognese. Note that this is spaghetti and not the usual short and/or tubular pasta that I use around the house. Rather, I managed to score some tagliatelli nests at the grocery the other day and decided to use them for this particular recipe.

So I chop up some chilli sausages (because I'm Filipino like that, yo), quarter button mushrooms, and mince my garlic, roasted bell peppers (at SGD 5 a pop for a jar, it's a steal), and basil leaves (SGD 1 a packet, with enough leaves for about three dishes). Then I get the rice cooker pot and fill it up with water, salt, and oil, and dump my tagliatelli nests in them. Yes I know, you are aghast now. But seriously, rice cookers make very good pots as well, especially when boiling stuff like pasta or potatoes.

Then I get my pan, dump it on the electric hot pot, and turn the heat up. I get my trusty olive oil from the pantry and get everything nice and hot. Saute the garlic and bell peppers first, then dump in the sausage slices until they're just at that point when you can see the surface browning. Then my minced beef goes inside and I just let them all get to know each other because cooking, like life, is just like that.

Once my beef is browned, I stir in my quartered mushrooms and tomato sauce. I slowly put in water (about half of the tomato sauce can) and then stir everything until everything's coated with the sauce. Seasonings of choice: salt, pepper, a dash of light soy sauce, a teaspoonful of sugar, another dash of lemon juice, and a generous heaping of Lee Kum Kee Chew Chow Chilli Oil because we like our pasta hot. And then I stir in my basil leaves (which smell marvelous, seriously) and let the entire thing simmer for about 10 more minutes while I deal with the tagliatelli.

Unfortunately, having never dealt with pasta more difficult that the San Remo ones, I'm sad to report that my first foray into more exotic pastas wasn't such a success. The tagliatelli stuck to each other like limpets, and even though I did the time-honoured tradition of testing pasta by picking out a sliver and chewing it slowly and carefully (no, I'm not throwing pasta on the fridge) it seemed that while they were cooked, plating them would be a disaster in the making.

Nevertheless, I soldiered on. I removed the pot from its electric home, strained the noodles (and in the case of the more recalcitrant ones, poked them with a fork until they released the bottom of the pot) and ran them under cold water for a few seconds. Then I distributed them among out plates, stirred in a small piece of butter to make them slippery, and then poured the sauce over them. Grated cheddar cheese went on top, and then I served the entire thing to my starving boy.

In fairness, it didn't turn out THAT bad, although next time, I'm sticking to my penne. And besides, there's nothing better to cap a week than to cuddle in bed with platefuls of pasta, watching Hritik Roshan stare piercingly into the camera and make his delicious way with Aishwarya Rai in Dhoom: 2. Of course, we weren't able to finish the movie. After dinner, something else got in the way. ;)
Current Location: Singapore
Current Mood: mellowmellow