My Ideal Pasalubong

A picture paints a thousand words.

Its like christmas is August. I must have done something really good to be so blessed!!!!!! My Aunt got me Sweet Dilis, Pusit and canned Taba ng Talangka, Burong Hipon aka Tagilo. I believe the Burong Dalag is Tagilo with fish instead of Shrimp.

One word, Navarro's, is the best discory I have ever made. My family and I are so happy coz we now can bring this yummy products to California, especially the Tagilo since its not available here.
So to those Tagilo deprived Kapampangan, here is the answer. Spread the word. Let it be the #1 pasalubong on every balikbayan box list. Maybe also Santa's!

Party Planner?

Here are some pictures of my sister's bridal shower. I planned everything. Im quite proud of myself ;). The theme was a ladies luncheon. I chose to use pink and green for decorations. Pink coz that is her weddings motif. And green just to make it springy and fun. I found the fabric for the table cloth at the clearance basket so its way cheaper and the colors are perfect. I want a sit down lunch so I made sure the table looks nice! I know I dont want to use plastic cups so I was so thrilled to find cheap glasses at the Dollar Tree for, you guessed it right, a dollar. The glass vases where also cheap, less than a dollar. I added the green apples in between the flowers just to elaborate the green more.

I served Lumpia (of course) and fried cream cheese wontons. Which is getting famous at my parties. Since they both use the same dipping sweet and spicy sauce, I just served them in a chinese take out box with some chop sticks. You can now buy differnt colored boxes, and I bet you can also find cuter sticks. But since the decorations are already quite colorful, I chose the white boxed and white plates. You dont want it to be too busy and crazy.

Asparagus for me......

If in doubt, just add bacon.

Yesterday was my little sisters bridal shower. So I threw her party since she did mine. I was so excited and nervous throwing this party. I guess its because I cant make up my mind what to cook. The problem is that I have so many ideas. This dish is a last minute descision. It can't be easier to make and such a crowd pleaser. I bought a very thin asparagus. So I bundled three in bacon. I only used like 3/4 of a stip of bacon. But you can make a bigger bundle and use the whole bacon strip. No seasoning needed....

Tips:
When wrapping, pull the bacon, it will stretch and will not tear. This would help the bundle tightly wrapped.

If decided to make this for a party, Make alot coz it would be the first one to go.

Red or not Red, that is the question.....

I remember on my 7th birthday I had a very grand party. I had so many so much gifts, from toys to books to dolls. But my favorite was from my mom, a poster of the boy band Menudo!!!!! I remember, whenever Menudo is served, kidding around with my brothers and sisters looking for the band memebers. My fave was Robbie.

Its been a while since I cooked this dish. I decided to serve it at my very small lunch catering. ahem. I have been selling packed lunch at my work. Anyways, that is going to be another post.

Considering I havent cooked this in ages, I got very good reviews from my customers. So Im happy. I even got a friend converted to a pro Menudo. Huh? Well she said that she doesnt eat Red!? Well its Ulam that is cooked with tomato sauce, so its Red. Then I argued that Menudo is not red at all. So I went running to my favorite reference, the Internet. I searched for Menudo recipes. And to my surprise it is Red!!! I havent seen a recipe that has soy sauce in it!!! I was shocked. I havent seen a Menudo that is just red. Could the soy sauce a Kapampangan thing?! I do use tomoto sauce or paste but always with soy sauce. Well im sticking with what I know. Coz If I would eat meat, I would like my menudo just how I made it. hehe.

Recipe with out measurements
Pork butt
Pork Liver
Carrots
Potato
Peas
Lemon
Tomato sauce or paste
Soy Sauce

Some people add raisins, garbanzo beans or bell peppers etc etc

Tips:
To put the lemon and soy sauce together in a cup and taste. This way already have an idea ow it would taste with the pork.

Liver, should be 'tough' to cook. hehe What I observed is to add it 10 minute before you turn off the stove. Dont worry of not cooking enough. Remember, after you turn off the stove, the whole pot is still hot. So let the residual heat finish of the cooking.

My first one

The very first ulam I ever cooked for the whole family was Tortang Talong. My cousin Kune showed me how to make them when I was around 12 years old. So that was the first and not the last time I was in charge of dinner.

Very simple and economical. But I am very particular with my Tortang Talong, among other things.;) I like mine crispy outside and yet moist and freshly sweet inside. You know, when the eggplant is fresh it is somewhat sweet. I don't add anymore meat on my eggplant coz I don't eat meat.

I also find that if you char the eggplant to remove the skin instead of boiling it is better. It adds a smokey flavor.

Bulalo

My First Bulalo.

I saw this nice Beef Shank at Whole Foods and I thought why not?!. My brother Mark has been hangin out at my place so I know he would love this. I haven't cooked this big of a chunk of meat in a while so I challenged myself to make it very very tender.

After 2 hours of low simmer, the meat is very tender and the broth is amazing. The fatty part or is that the tendon? is like melting. I remember now why people just love this dish. Its very simple yet it rocks!!!!!

My Dramatic drink

Once upon a time My Family consists of a Father, a Mother and 6 kids. Tsokolate Batirol, this drink reminds me of that time in my life, long long time ago. I remember my mother making it using a blender during Christmas season. I guess they are in season around Christmas. Every gulp, every taste still brings me back to my mother's kitchen 19 years ago. Funny how food gives me more memories than a picture. I guess pictures can be manipulated. You pose, you smile when you see a camera, how many snap shot do we really have in our photo album. But the breakfast you grandma made..... once it touches your tongue, makes a permanent imprint in your soul.

I guess I watched too many movies today.....

Anyway, this chocolate drink I sometimes add Nutella. Makes it yummier.

Bule

My favorite food ever is called Sinigang!!!! I can eat Sinigang everyday, every meal. I LOVE IT!!! Everytime I cook it, I have to give it away afterwards or else I would eat and eat it til the last drop. Not good for the figure. Anyways, I think that the best sinigang is determined on how the Gabi or Taro is cooked. It has to still be whole but really soft and starchy? All the sinigang loving people knows what I am talking about.

What is the relevance? There is this ala sinigang dish that a bean is used instead of Gabi. I dont even know if the dish has a name we just called it Bule Baluga actually that is the name of the bean. I will not translate. I dont think its politically correct. Its so hard to find this in the Philippines. I dont think a lot of Filipinos even know of this yummy bean. When I got here in U.S. Its everywhere!!! Its called Lima Beans.

My Family usually use ground water buffalo meat, and add chunky blood. And the soup base is sinigang. I think I am confusing myself with a totally different dish. Its been so long since I had some. And since I dont eat land animals anymore, I revised it by using salmon belly cubes. I just cut the long strip of salmon into cubes. Iused frozen Kamias and packed Kamias Sinigang Mix. With Pechay and some Jalapenos for the kick.

This to remember:

Soak the Lima Beans in water, Baby or not.
If using fish, let the beans cook thru first before adding the fish and pechay.

Dont you think my pictures are looking better?!

Stinky rate:
Not stinky at all.

Almusal is ready

My favorite almusal is Paksiw and Sinangag. Well its really the sinangag coz it reminds me of my grandmother. And what is better to match sinangag other than paksiw! Also I chose Paksiw coz its not my specialty although its so easy to make. So when I find paksiw in the menu, I would definitely order it morning, noon or night.

In the picture is how my breakfast would be, Garlic rice, Paksiw and Patis for sawsawan and a glass of cold water.

Paksiw

1 whole Bangus or Milkfish
1 ginger peeled and sliced thin
1 eggplant
Half cup vinegar
Half cup water
Half a Jalapeno sliced thin
salt

**Put all ingredient on a pot and let it boil. When boiling, you can put the heat on medium and let it simmer for 15 to 20 minutes.

Myth or fact?
When cooking with vinegar, I was always told to not stir the pot until it boils.

Sweet Spaghetti!

My co-worker's niece Marina is having a 9th birhday. I volunteered to cook the Spaghetti, Filipino Style ofcourse. Since I am cooking for a big crowd, I also decided to write down the ingredients. How many times we kinda wonder how a recipe would work if we need to cook for a big crowd. This recipe is for 3 aluminum trays. I really believe that 1 tray can be 15 to 20 servings. And since is also my gift to the young lady, I didnt skimp on the ingredients.

Come to think of it, this is my first recipe on papaer!!!


Sweet Sauce:

2 lbs ground pork
20 pcs. Hotdog (2 packs) - quartered and sliced thin
18 oz. Ham - Preferably sweet and sliced thin same as the hotdog
1 head garlic chopped
1 big onion chopped
1 12 oz can tomato paste
5 can 12 oz tomato sauce
3 big bottles Filipino Ketchup
Dry Basil
crushed black pepper
onion powder
garlic powder
Sugar ( i forgot to measure so I think its half a cup)
Salt ( i think this is about a tablespoon)
** pepper flakes if you want some kick.
Olive oil
And lots of cheddar cheese

Heat a big pot. cover the bottom of the pot with olive oil. Sweat garlic then onions. Then saute ground pork. Season with salt and pepper. When the pork turned color, add the hotdog and ham. Cook it for about 10 minutes. ( I think it takes a little bit longer coz its a lot of ingredients to cook) Add the basil, onion powder and garlic powder. Then add the tomato paste. When the paste is dissolved with the ingredients add the tomato paste and ketchup. Then add the sugar and salt. Let the sauce boil then put the fire in medium heat and let simmer for about 15 minutes. Make sure you stir it once in a while.

Boil pasta as per instructions of the package. I think everyone knows how to serve it right?!

This is tedious!

More food from Our Honeymoon

Because of public demand, I am sharing my food pictures from my Philippines trip.

Far left is the Chitcharong Guagua. Well that is what we call it coz we buy it at this small store in Guagua Pampanga. Its really meaty. Di puro hangin. I believe that you buy this per kilo. That is how special it is.

Next is the Inihaw na pusit. This is when we were at Baguio. There are tons of Ihaw Ihaw by Burnham Park. This squid is so moist, so fresh and tender not chewy at all. Yum O!

Next is the Isaw. This is from Laguna. Its kinda different coz it was cut to bit size pieces then floured then fried. My Brother said it was really good. I mean he doesnt even have to say it. Coz he kept on buying it, so I conclude.... I dont eat meat so I skipped this one.

Below left is my favorite Kwek Kwek - When I lived in Laguna like 13 year ago (oh mi god!). Laguna is the only place I can find it then. For those of you who hasn't tasted this simple yet yummy treat. Its just boiled egg, then dipped in a thick batter then fried. So the texture is crunchy outside and soft and yummy inside. I particularly like to eat it after soaking it in vineger. When the batter absorbs the vinegar and burst in you mouth...... (drool). Now I see it also in Pampanga, and I guess its everywhere. But not exactly the same coz most vendors use Itlog na Pugo (Quail Eggs) then sold on a stick like fishballs. Still really good. And the batter is differnt also.

Last but not the least Tahong - I also really enjoyed this one. Coz the muscles here in California even the freshest are not even close to this heavenly dish. Again like the Squid, its so fresh. Like the first bite would remind me what a fresh Tahong is suppose to taste. Kinda sweet, tender and very very yummy....... I finished the whole serving in the picture. Forget the Rice. Give me the Tahong!!!

My Specialty..... Palabok

This photo is an updated version of my palabok.

I cooked this for my Aunt Karen's birthday. I have cooked this dish a lot of times. And it seems that everytime I cook it I get ideas how to make it better. I think I should've used a smaller egg. I always criticize my palabok. Although its already really really good (hehe), I still try to make it better. Meaning more work. But after the compliments, the hardwork is worth it.

Oh yeah, this Palabok is meat free. Nobody looked for the meat so I guess you dont really need it. More kudos for me.

Dream of every Filipino outside Philippines

This post if for my Tita Alma who used to eat green manggo everyday. In 6 years living here in the States, this is the closest she can get.

This picture was taken on my honeymoon Dec-Jan. I eat everything I saw. I felt obligated to eat everything. My nephew asked me if I wanted to buy some and ofcourse the answer is YES.

So hope you enjoy this picture as much as I enjoyed eating it! (evil!)