Lechon

Lechon is one of the great legacy of Spain here in the Philippines. Normally we see Lechon in occasions like wedding, fiesta, graduation, etc.. In the Philippines, lechon is a staple food for celebrations.

Lechon is traditionally cooked in a open roast setting, the whole pig is skewered  in a bamboo and manually rotates the bamboo as the pig cooks/roasted. Cebu has the best Lechon in the whole country and as per Anthony Bourdain says "best pig in the world...". Cebuanos takes great pride on their lechon as they have many variants and one example is the boneless lechon.

Ok guys, in all honesty I have not tried to cook a lechon but I have an idea, I do not want to share it with you because you might end up beating me up. lol We'll leave it to the experts.

Step by step guide on preparing and cooking a Lechon.

#lechon #bestpigintheworld #pilipinoexpress #lechoncebu

Isang Liham para sa aking mga kapwa PILIPINO

Humihingi po ako ng ilang minuto sa inyong oras.

Isang Liham para sa aking mga kapwa PILIPINO,

Hindi na ho ako magpapaligoy ligoy pa, nalalapit nanaman ang “Eleksyon” at paniguradong maglilipana nanaman ang mga pulitikong “mapanlinlang”, di ko nilalahat pero karamihan, alam po natin yan, lumang tugtugin na yan ika nga ng nakakarami. Lalabas nanaman ang mga platapormang puro porma, lalabas nanaman ang mga pangakong puro pako, lalabas nanaman ang mga gahaman ng bayan. Di pa ba tayo napapagod? Di pa ba tayo nag sasawa? Paulit-ulit na lang...

Sana po sa darating na eleksyon ay gamitin natin ng maayos ang ating karaptang bumoto, iluklok natin ang sa tingin natin ay “nararapat”, simula sa pinaka mababang posisyon ng gobyerno hanggang sa pinakataas. Huwag po natin hayaang mag TIIS nanaman tayo ng anim na taon dahil sa magiging maling disisyon natin at bandang huli ay mag sisisihan at mag tuturuan kung sino ang nagkamali.

Ano na ang nangyari sa mga senador na sangkot sa pork barrel scam? Ano na ang nangyari sa YOLANDA FUNDS? Na hanggang ngayon ang mga tao sa mga apektadong lugar ay patuloy ang paghihirap. Ano na ang nangyari sa SAF44? Iilan lang yan sa mga katanungan na hanggang ngayon ay hindi masagot kahit sa “SONA” ng ating Pangulo ay hindi nabanggit. Daang matuwid sabi ni Pangulo, SAAN BANDA??!!! Meron na ba kayong nakitang Senador o Pangulo na nakulong sa karaniwang kulungan tulad ng Munti? Puro house arrest at hospital arrest lang.

Ano na ang nangyari sa bayan natin na minsan ay isa sa pinaka mayamang bansa sa Timog Silangan? Panahon na para “magsawa” tayo, panohon na para sa pagbabago. Gamitin nating mabuti ang ating karapatang bumoto bilang MATALINONG MAMAYANG PILIPINO.

Hanggang sa muli,

MARAMING SALAMAT PO.

Kaibigang OFW

Kaibigang OFW, kamusta ka na? Sana ay nasa mabuti kang kalagayan. Kamusta na ang hinahanap nating magandang buhay para sa ating pamilya o mga mahal sa buhay? Nawa ay wag kang mag sawang mag sakripisyo para sa iyong mga mahal sa buhay, magiging maayos din ang lahat, konting Skype, Facebook, Viber tapos ang pangungulila mo. Ngunit isipin mo ito kaibigan, napaka swerte mo dahil maraming paraan upang magkaroon ka ng komunikasyon sa iyong mga mahal sa buhay, hindi tulad dati na sulat o voicetape ang paraan na inaabot ng isa hanggang dalawang buwan bago makarating.

Sabi nila halos lahat ng OFW ang dahilan ng pagtatrabaho sa ibang bansa ay ang mabigyan ng mas magandang buhay ang kanilang pamilya. Ngayon tanungin mong muli ang iyong sarili kung iyon pa rin ang iyong adhikain, kung OO ang sagot mo ikaw ay isang tunay na bayani, di lang sa iyong pamilya kundi ng iyong bansa, saludo ako sa iyo kaibigan.

Marami na rin ang nakapag sabi sa akin na meron daw tayong mga kababayang naliligaw sa landas, na pag dating sa ibang bayan e sampung taon ng nagtatrabaho sa ibang bansa pero tatlong beses pa lang nag papadala, nag bubuhay binata o dalaga. Kaibigan ano ang nangyari? Di ho ba para sa pamilya? O may ibang pamilya na ba?

OFW, malaya... masarap... mahirap... Malaya dahil pinagkakatiwalaan ka ng awasa, nobya/nobyo, magulang at higit sa lahat ng mga anak mo. Masarap dahil kapag nakapag bibigay ka ng ligaya sa iyong pamilya... Dahil ginugugol mo ang buhay mo para mabigyan ng maganda kinabukasan ang iyong mga mahal sa buhay.

Sa kabilang banda... Payo para sa mga OFW na naliligaw ang landas. nawa ang pinili mong landas ay makakapag paligaya sa iyo habang buhay, ngunit iyong tanggapin ang mga kalalabasan ng iyong mga aksyon. Ating tandaan na walang tumatagal magpakailanman, pero ang iyong pangalan at imahe ay mananatili kahit patay ka na. Hindi pa huli para tahakin ang tamang landas.

Maraming salamat po sa inyo.

#bagongbayani

Red Moon - Blood Moon a Prophetic Sign? Or just another Scientific Phenomenon?

Red Moon - Blood Moon a Prophetic Sign? Or just another Scientific Phenomenon?

It only occurs thrice every 500 years and that makes it a rare event. Scientifically Red Moon - Blood Moon Occurs when the Sun - Earth - Moon are in parallel. Based on Science a Red Moon - Blood Moon is a type of a Lunar Eclipse, the color came from Sun Ray's that passed thru Earth or Rays were not blocked.

On the other hand, some cultures says its a bad omen, some says it's a good omen. There are also claims that there are Biblical Scripture's which seem to mention the Red Moon.

These are just two of the many Bible verses that happen to mention the Red Moon.

Joel 2:20-21: “I will show wonders in the heavens and on the earth, blood and fire and billows of smoke.The sun will be turned to darkness and the moon to blood before the coming of the great and dreadful day of the Lord.”

Luke 21:25-28: “There will be signs in the sun, moon and stars. On the earth, nations will be in anguish and perplexity at the roaring and tossing of the sea. People will faint from terror, apprehensive of what is coming on the world, for the heavenly bodies will be shaken. At that time they will see the Son of Man coming in a cloud with power and great glory. When these things begin to take place, stand up and lift up your heads, because your redemption is drawing near.”

Is this a warning for all of us? We don't really know for sure.

Source: Wikipedia

Miss World 2013 Megan Young Hollywood or Bollywood?

“Expect bigger things to happen for Megan next year.” This is what Cory Quirino, Miss World-Philippines national director, replied when asked about what’s next for Miss World 2013 Megan Young, once she relinquishes her crown by the end of the year.

 

Cory was interviewed by a few members of the entertainment press, including PEP (Philippine Entertainment Portal), at a lunch event with the Miss World-Philippines 2014 candidates last Wednesday, October 1, at Toki Japanese Restaurant in Bonifacio Global City, Taguig.

 

The next Miss World pageant, which is the 64th edition, is set to take place this December in London, where Megan will crown her successor.

 

For the most part of the year, Megan has been busy fulfilling her duties as Miss World since she won title in the pageant held in Bali, Indonesia in September, 2013.

 

She is the first Filipina to be crowned Filipina Miss World.

 

Cory did not hide how pleased she is with Megan’s accomplishments while in her reign.

 

“Extremely beyond our expectations because we didn’t expect Megan to address the youth of Harvard University a few months ago. She addressed the youth of Harvard University, I think this was three months ago,” she related.

 

Last May, Megan visited Harvard University in Massachusetts in the US and met with the Filipino community for a fundraising event.

 

Most likely, Megan will continue with her showbiz career when her reign is over.

 

However, it seems like she is widening her horizons this time. If things go well, Megan might try her luck in Hollywood in the US or Bollywood in India.

 

Cory revealed: “I know that she has a standing offer with Bollywood [India’s film industry]. She has a standing offer because the people of India approached me.

 

“The second she won [Miss World] they came to me, the license holder of Miss World-India, the big boss, sent their emissary to me. His assistant made an offer for Bollywood and I said, ‘She’s under contract with Miss World [Organization], so you have to negotiate with Miss World.’”

 

But as a requirement, the Philippine pride has yet to wait for her reign to be over before she can start working on her showbiz career, whether locally or internationally.

 

“I don’t think she would be allowed to do any movies now during her reign but maybe after,” confirmed Cory.

 

“Next year, she has the freedom to accept offers,” she declared. 

 

Cory also divulged that Megan has passed the first step for a chance to enter Hollywood.

 

“And I was informed—if not officially—by the Miss World Organization that she passed her Hollywood screen tests. She passed it a few months ago, I think it’s four or five months ago.”

 

When enquired why Megan is mum about this feat, the beauty guru volunteered, “She is not allowed to make any announcements officially until Miss World makes the official announcement.” — Bernie Franco, PEP

 

Sources: GMA News, PEP, Pinoy Portal

Pork (Ribs) Caldereta

Pork Caldereta is one of the most common meat used in a Caldereta dish, but you can really make it special when you use Pork Ribs or Pork Shanks, ribs is a bit more expensive but I prefer ribs because you can cook it as slow as you can so the ribs will be falling off the bone, and all those marrow will provide extra flavor on the sauce. YUM!~

Ingredients

• 1 kg of Pork Ribs or any part of pork you prefer
• 2 Cups of Tomato Sauce
• Pork Liver 1 Cup (minced) or Liver spread 2-3 Tbsp
• 3-5 Cloves of Garlic (minced)
• 1 Medium Onion (chopped)
• 2-3 Dried Bay Leaves (optional)
• 2 Medium Carrots (cubed)
• 2 Medium Potatoes (cubed)
• 1 Medium Green Bell Pepper (sliced)
• 1 Medium Red Bell Pepper (sliced)
• 1/2 Cup of Green Pea
• Salt and Pepper
• 1/2 Tbsp of Sugar

Procedure

• Fry the carrots and potatoes, it will give extra flavor believe me on this. Set aside
• On the same pan/pot, reduce oil and Saute Garlic and Onions
• Add Pork Ribs, let it brown
• Add the Liver cook for another 5mins keep stirring, if you will use liver spread add and stir then go to the next step
• Add the Tomato Sauce, Bay Leaf, Sugar and 2 Cups of Hot Water
• Let it boil for around 30 - 45mins til the meat is tender, check water levels if it dries out add a bit of water.
• Add the carrots, potatoes & peas, Cook for another 5mins
• salt and pepper to taste
• Add the green and red bell peppers, let it simmer for another 5mins
• We are done here

*NOTE: Best eaten w/ fish sauce and chillies or soy sauce and chillies

#spareribscaldereta #calderetangspareribs

Caldereta

Caldereta was adapted from the Spaniards when they occupied the Philippines for 300 years. Originally it was a goat stew cooked with tomatoes, potatoes, spices, liver, peas, olives, bell peppers and hot peppers. Now it is one of the popular dishes in the Philippines especially in the northern part which is Luzon. You can

cook Caldereta using various types of meat ranging from pork, beef, chicken, goat or sometimes game meats. Usually in small eateries, festivities, parties, celebrations or special occasions you will see Caldereta being served.

On my next posts you will see variants of Caldereta dishes like pork, beef and chicken. We'll stick with the common but I do want to inform you that most native people here in the Luzon surely will like a Duck or  Goat Caldereta.

#caldereta #calderetangbaka #calderetangbaboy #calderetangmanok #pilipinoexpress

Mechado

Traditionally Mechado is cooked using cheap parts of meat, just put them all in 1 pot and boil the hell out of them. But now its a different ballgame, we sometimes use high end cuts of meat, we also use beef, poultry or game. Mechado was a Spanish influence in the Philippine Culinary.

Ingredients

• 1 Kg of Pork (Preferably Pork Shoulder w/ Fat)
• 2 cups of Tomato Sauce
• 1/4 Cup of Vinegar
• 1/2 Cup of Tomato Paste
• 1 Onion, minced
• 2 Green Bell Peppers, Chopped
• 4-5 Cloves of Garlic, minced
• 3 Bay Leaves
• 2 Large Potatoes, Cut in cubes
• 2 Carrots, Cut in cubes
• Pork Stock
• 1/4 Cup of Soy Sauce
• Salt and Pepper to taste
• Long Green Chillies, chopped (Optional)

Procedure

• In a large pan, saute garlic and onion
• Add the pork let it brown
• Add the Vinegar, bay leaf, salt and black pepper, let it simmer for about 5-10mins (low fire), do not stir
• Add Soy Sauce, Tomato Sauce & Tomato paste, let it boil
• Add 1 cup of Pork Stock, let it boil (Add pork stock accordingly, just balance the sauce not too saggy not too thick)
• Add the Potatoes and Carrots, Let it simmer til potatoes and carrots softens
• Secret ingredient.... 1 tbsp of Sugar. Believe me, when you are cooking using tomato sauce sugar really helps bring out the flavor.
• Add Green Bell Peppers and Long green Chillies, let it simmer for another 3-5mins. Ready to serve! :)

Best eaten with a mix of fish sauce w/ chillis on the side.

Kare-Kare

Kare-Kare is considered a Stew, normally an oxtail would be perfect but these days some uses lean meat, pork belly, tripe (i love this), chicken and sometimes seafood. But if you know me I would stick to the original just like paying homage to the dish.

Ingredients:

• 1kg of Oxtail, Chopped into 2" length
• 1/2 Cup of Peanut butter (unsweetened)
• 1 stack of Long Beans, cut into 2" length (Sitaw)
• 3-4 cloves of Garlic, minced
• 1 medium onion, chopped
• 6 tbsp of Achuete/Atsuete
• 1 Large Eggplant, Cut in half and cut into 2" length
• 2 stack of Pechay or Bokchoy
• 2 tbsp of Shrimp paste
• 4-5 tbsp of Peanut, crushed finely (secret ingredient, makes a huge difference)

 Procedure

• Oxtail Procedure
• In a large pot or pressure cooker boil the oxtail until tender, pressure cooker will only take about 45mins to an hour a normal boiling may take 1hr 30mins to 2hrs depends on the meat.
• Once meat is tender remove the meat from the broth but set aside the broth please.
• Achuete/Atsuete Procedure
• In a pan put about 1/2 cup of vegetable oil and start stir frying the atchuete until the oil turns reddish, mostly takes about 5mins
• strain the achuete and set aside the oil
• Now time to get a "wok" if you don't have one you can use a regular deep pan.
• Add half of the achuete oil and saute garlic and onions, let them caramelize
• Add the shrimp paste, saute for another 2mins
• Add the meat, saute for another 2mins
• Gently add the stock, we start at 2cups, we will gradually add the remaining stock if the dish gets dried out
• Add the peanut butter, make sure you stir it properly so we avoid clumps
• Add the beans cook for 5mins
• Add eggplant cook for another 5mins
• Add the Bokchoy cook for another 2mins
• Lastly add the crushed peanuts and again please stir the dish properly
• Let it simmer for about 2mins
• Consistency check.... If the sauce is too thick we need to add a bit of our stock.

*NOTE: Best eaten with shrimp paste as a side, chillis optional.

#karekare #pilipinoexpress

Silog

Silog

 

Silog came from the word Si = Sinangag (fried rice) & Log - Itlog (egg)... It is a favorite breakfast combo... lol I can still remember my days in college whenever we are stoned we will go to this place who serves silog with a free soup God knows what they put on the soup, we will eat there to wash away the alcohol, and most of the people who eats there are either stoned or going to work very early, but 90% are stoned. lol There are several variants of this dish... Here are the common combinations that I already tried. Pick your poison, Stoners Special.

Tapsilog

Tapsilog

Longsilog

Tosilog 

Tusilog or Tuyosilog

Bangsilog

Hotsilog

Chicksilog

Porksilog

Hamsilog

Bacsilog or Baconsilog

Cornsilog

Sisilog

Tocilog

We cant stop here, I guess anything can be paired w/ fried rice and egg. lol

Ginataang Seafood (Seafood with Coconut Milk)

A Holy Week Special. We have a tradition here in the Philippines that we don't eat meat every Holy Week, I'm not pretty sure what will happen if we eat meat but there is nothing to lose if we follow the tradition.. :D So here we go this time we will cook Ginataang Seafood (Seafood with Coconut Milk).

Ingredients

• 1/4 kg Shrimp (do not take off the Head please)
• 1/4 kg Squid (Inked, Chopped)
• 1/4 kg Muscles
• You can add other types of seafood like Crabs, Clams, Scallops whatever is available
• 1 1/2 cup of Coconut Milk
• 2 - 3 pcs Long Green Chillies (chopped or whole)
• 3 - 5 Cloves of Garlic (minced)
• 1 Medium Onion (minced)
• 1 Small Ginger (Minced)
• Greens (you can use Chinese cabbage, Spinach, Chilli Leaves, Bitter Gourd Leaves as I've said whatever is available this dish is very diverse.)
• 1 tbsp of Butter
• 1 tbsp of Fish Sauce
• A pinch of Pepper to taste

Procedure

• Saute Garlic, Onion and Ginger in cooking oil and add the butter as well.
• Add the Muscles and Clams (if you will be using clams), let it open a little bit (this procedure is a bit tricky because seafoods has different cooking time be careful not to overcook them)
• Add Crabs if you use crabs let them change their color a bit
• Add the Shrimp, let it change color
• Add the Squid, cook for about a minute
• Quickly add the coconut milk, let it boil
• Add the Greens
• Now add the fish sauce and pepper, do not forget to taste so if it needs a little adjustment on the saltiness you can add a little more. :)
• Let the sauce thicken, will probably take about 5mins of simmering.

Everyone have a safe week :)

#ginataangseafood #pilipinoexpress

Pacquiao vs. Bradley 2

Pacquiao vs. Bradley 2

One of the most anticipated boxing fights this 2014. This fight will seal the deal regarding the first controversial fight result. Saturday night on the Western Countries (USA, Canada, etc..) and Sunday morning on the Eastern Countries (SEA).


You can watch it on Pay Per View (PPV) on HBO. If you don't have HBO you can also surf the web and find some Free Live Streams. Good Luck and have a great weekend. :)

#livestream #payperview #pacquiaovsbradley2

Of Course I am on Pacman's Side, Go for it Manny, you always make us Proud. :)

Binagoongang Baboy (Pork Sautéed in Shrimp Paste)

Binagoongang Baboy or Pork Sautéed in Shrimp Paste is also one of the delicacies here in the Philippines, the salty and savory taste will definitely make a mark on your pallets. Very very very easy to cook. Try it out.

Ingredients

• 1 Kg Pork Belly/Liempo (you can use lean meat but i prefer a mix of fat and lean meat or you can also use any part of the pork that you want)
• 1 cup of Shrimp Paste
• 3 - 5  Cloves of Garlic (minced)
• Small Ginger (minced)
• 1/4 Cup of Vinegar
• 1 Medium Onion (minced)
• 2 Long Green Chilli/Finger Chilli
• 1 tsp of Brown Sugar
• Pinch of Black Pepper
• 1 Red Chilli (optional)

Procedure

• Saute Garlic, Onion & Ginger
• Add Pork Belly,  Saute for about 3 - 5 mins
• Add the Vinegar, Let it boil
• Add the Shrimp Paste, Cook for another 3 - 5 mins
• Add Sugar, Green, Black Pepper and Red Chilli
• Cook for another 5 - 10 mins until pork is tender.

*NOTE: Best eaten while hot with a steamy cup of rice, some also eat this with mangoes, okra, eggplant, bitter gourd, as I've said whatever your pallet enjoys go for it....   Enjoy :)

#binagoongangbaboy #pilipinoexpress

Bicol Express

Bicol Express is a Popular Filipino Dish, before its only Pork Belly and Green Chilli now we have a lot of variants of this dish. But today we will stick with the original. :)

A little trivia before we start. Did you know that Bicol Express is not originally from Bicol? It was popularize in Malate, Manila but cooked as a traditional Bicolano Style. It is named after the Train Trasport "Bicol Express" that travels from Manila to Bicol.

Ingredients

• 1 Kg. Liempo/Pork Belly
• 3 - 5 Cloves of Garlic (Minced)
• 1 Small Ginger (Minced)
• 1 Medium Onion Minced)
• 3 Cups of Coconut Milk
• 1/4 Kg of Long Green Chilli/Siling Mahaba (Chopped)
• Red Chilli (Chopped, optional if you want extra heat)
• 1/2 Cup of Shrimp Paste
• Salt and Pepper to taste

Procedure

• Saute Garlic, Onion and Ginger
• Add the Shrimp Paste, Cook for 3-5 Mins
• Add the Meat, cook for about 3-5mins
• Add the Chilli, cook for another 5mins
• Add the Coconut Milk, bring to a boil
• Taste the heat if you are satisfied if not then add the Red Chillis
• Add Salt and Pepper to taste (I don't really add salt because the Shrimp paste is already salty)
• Simmer for another 10mins and you are ready to go.

Well I want a little fish sauce with chili as a sauce on the side, just a drop for each bite. YUM!

#bicolexpress #wantsomeheat #pilipinoexpress

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)

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