The Taste Season 1

Just finished watching the whole season 1 and I tell you I want more! :D A little trivia, did you know that The Taste Season 1 Winner "Khristianne Uy" is part Filipino? Yeah that's right! Really very proud of her. She always knocks the judges taste buds challenge after challenge

Besides the Prize which is $100,000 and a Brand New Ford C-Max Hybrid what is really important is that Chef K and the others really inspired viewers like me.

"It's surreal, these things do happen. And things do happen to people like me! Wow..."

Chef K's final words on The Taste Season 1.

For more news on Chef K, visit her website at http://www.khristianneuy.com/

#thetaste #khristianneuyrocks #chefkrocks #proudtobefilipino #pilipinoexpress

Tortang Talong (Eggplant Omelet) w/ Ground Pork

As promised here is the Procedure and Ingredients of the Eggplant Omelet w/ Ground Pork.

Ingredients

• 2 Talong/Eggplant (large)
• 2 Eggs (large)
• 6-8 tbsp of Cornstarch (i prefer cornstarch so it gives our torta a good crunch) 
• Ground Pork (optional)
• 1 Green Bell Pepper (optional - diced)
• 1 Red Bell Pepper (optional - diced)
• 1 Small Tomato (optional - diced)
• 1 Onion (optional - diced)
• 1 clove of Garlic (optional - minced)
• Salt and Pepper to taste

Procedure

• Eggplant Procedure
• There are two ways to cook the Eggplant (Grilled and Boiled, of course i prefer the grilled one because it gives out extra flavor)
• Grilled
• Grill the Eggplant until all of the skin turns black and you can see they start to peel off
• Let them cool
• Remove the burnt skins, set aside
• Boiled
• Boil the eggplant until cooked
• Let them cool
• Remove the Skin, set aside
• Gently Mash the Eggplant until it gets flatten and look out for its thickness (about 1/2 cm) do not over mash.
•     Ground Pork Procedure
  
  • saute Garlic and Onion
  • add tomato cook for 2mins
  • add the ground pork, cook for 3-5 mins
  • add the bell peppers
  • cook for another 2mins
  • salt and pepper to taste
  • Set aside
• Egg Procedure
• Beat the eggs in one container and put in salt and pepper
• In a large plate put the cornstarch
• Soak the eggplant on the egg mixture
•  Now drench the bottom part on the cornstarch while put the ground pork on the top part and just sprinkle it with a little corn starch
• Fry for about 4-6 mins or until it turns brown and crispy.

*NOTE: Best eaten with Ketchup. Enjoy! :D

Tortang Talong (Eggplant Omelet)

There are two types of Tortang Talong, a fancy one and a simple one. When I say fancy there are additional ingredients on the meal like ground pork, bell peppers (green & red), onion, tomatoes (which i will post next) some even add cheese but for me nothing beats the simple one Eggplant, Egg and a little love and we're ready to rock and roll. A very simple dish but makes a huge bang in your taste buds.

Ingredients

• 2 Talong/Eggplant (large)
• 2 Eggs (large)
• 6-8 tbsp of Cornstarch (i prefer cornstarch so it gives our torta a good crunch) 
• Salt and Pepper to taste

Procedure w/o Ground Pork

• Eggplant Procedure
• There are two ways to cook the Eggplant (Grilled and Boiled, of course i prefer the grilled one because it gives out extra flavor)
• Grilled
• Grill the Eggplant until all of the skin turns black and you can see they start to peel off
• Let them cool
• Remove the burnt skins, set aside
• Boiled
• Boil the eggplant until cooked
• Let them cool
• Remove the Skin, set aside
• Gently Mash the Eggplant until it gets flatten and look out for its thickness (about 1/2 cm) do not over mash.
• Egg Procedure
• Beat the eggs in one container and put in salt and pepper
• In a large plate put the cornstarch
• Soak the eggplant on the egg mixture
• After the eggplant is covered with the egg mixture drench it on the cornstarch
• Fry for about 4-6 mins or until it turns brown and crispy.

*NOTE: Best eaten with Ketchup. Enjoy! :D
 
#tortangtalong #eggplantomelet #pilipinoexpress

Taba ng Talangaka (Crab Fat)

Taba ng Talangaka or Crab Fat is one of the popular delicacy in the Philippines, can be used as an ingredient, condiment, side dish or on top of a steamy rice, what ever you prefer. You can buy these on your local markets but you have to be picky some crab fat that are available in the market has lesser quality than it use to have. You can sometimes hit a jackpot in roadside sellers no labels or what so ever but as I've said you need to be picky.

Applications

• You can simply put it on top of a steamy rice or you can also do a fried rice w/ crab fat.
• You can make it as a sauce for grilled fish. Just put 1 tbsp of Crab Fat, Calamansi, soy sauce/fish sauce and Chile (optional).
• You can make it as a side dish.

*WARNING: Crab fat is so rich you might need to take a little control when having it, its so deliciously addictive, please take extra caution. :D

#crabfat #tabangtalangaka #pilipinoexpress

Paksiw na Galunggong (Big-Bellied Round Scad)

Galunggong is a type of Scad that is very common in South East Asia. In our local markets here in the Philippines we refer to it as "G-G" short for Galunggong. It is very popular because you can cook it on various types of dishes but one of the most popular is the Paksiw dish. Ok lets begin.

 Ingredients

• 1/2 Kg Of Galunggong (cleaned)
• 2 - 3 Cloves of Garlic (Crushed)
• 1 Medium Onion chopped  
• 1 1/2 thumb size Ginger (Chopped)
• 1 Cup of Vinegar (White Vinegar)
• 4 pcs of Finger Chilli (Long Green Chilli)
• Okra 4 Pcs (optional)
• 1 Medium Eggplant (optional chopped 1")
• 1 Medium Ampalaya/Bitter Gourd (optional sliced into 1cm strips)
• Salt and Pepper to taste

Procedure

• Saute garlic, ginger and onion in a pan, Let them Brown
• Add the G-G, cook for about 2mins (do not stir them please or else the fish will stick to the pan)
• Immediately add the Vinegar, cook for about 2-3 mins
• Add the Bitter Gore, cook for another 5 mins
• Add the Eggplant and Okra, cook for another 5 mins
• Ready to be devoured. :)

 *NOTE: Best eaten with Shrimp Paste/Bagoong or Fish Sauce/Patis. (I will add an a Recipe for a very good Shrimp paste later on)

#paksiwnagalunggong #GGpaksiw #pilipinoexpress

Paksiw na Bangus (Milkfish)

Paksiw na Bangus is also a very common fish we use to cook paksiw.

Ingredients

• 1 Kg of Bangus/Milk Fish (Cleaned but not Scaled)
• 2 - 3 Cloves of Garlic (Crushed)
• 1 Medium Onion chopped
• 1 1/2 thumb size Ginger (Chopped)
• 1 Cup of Vinegar (White Vinegar)
• 4 pcs of Finger Chilli (Long Green Chilli)
• Okra 4 Pcs (optional)
• 1 Medium Eggplant (optional chopped 1")
• 1 Medium Ampalaya/Bitter Gourd (optional sliced into 1cm strips)
• Salt and Pepper to taste

Procedure

• Saute garlic, ginger and onion in a pan, Let them Brown
• Add the Bangus, cook for about 2mins (do not stir them please or else the fish will stick to the pan)
• Immediately add the Vinegar, cook for about 2-3 mins
• Add the Bitter Gore, cook for another 5 mins
• Add the Eggplant and Okra, cook for another 5 mins
• Ready to be devoured. :)

 *NOTE: Best eaten with Shrimp Paste/Bagoong or Fish Sauce/Patis. (I will add an a Recipe for a very good Shrimp paste later on)

#paksiwnabangus #milkfishpaksiw #pilipinoexpress

Paksiw na Tilapia

Tilapia is one of the most common fish that you can cook in a Paksiw Dish. This will not take too long very fast to cook, it'll just take around 15 mins cook time.

Ingredients

• 1 Kg of Tilapia (Cleaned, you can cut them in half or cook them as a whole but please don't remove the head that's where the flavor is.)
• 2 - 3 Cloves of Garlic (Crushed)
• 1 Medium Onion chopped
• 1 1/2 thumb size Ginger (Chopped)
• 1 Cup of Vinegar (White Vinegar)
• 4 pcs of Finger Chilli (Long Green Chilli)
• Okra 4 Pcs (optional)
• 1 Medium Eggplant (optional chopped 1")
• 1 Medium Ampalaya/Bitter Gourd (optional sliced into 1cm strips)
• Salt and Pepper to taste

Procedure

•  Ok here is the tricky part, some just stew all the ingredients but I prefer sauteing the Garlic, Ginger and Onions, so that the fishy (malansa) taste of the Tilapia, Best cooked in a clay pot.
• Saute garlic, ginger and onion in a pan, Let them Brown
• Add the Tilapia, cook for about 2mins (do not stir them please or else the fish will stick to the pan)
• Immediately add the Vinegar, cook for about 2-3 mins
• Add the Bitter Gore, cook for another 5 mins
• Add the Eggplant and Okra, cook for another 5 mins
• Ready to be devoured. :)

*NOTE: Best eaten with Shrimp Paste/Bagoong or Fish Sauce/Patis.

#paksiwnatilapia #tilapiapaksiw #pilipinoexpress