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!)