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Foodtrip Davao

Have you ever been to Davao City? If you haven't and you are planning to I am pretty sure that aside from wanting to go to the white sand beaches and eating all kind of fruits you can get your hands on you would also want to know where to go for food that will give you your money's worth. 

So maybe on a weekly basis or maybe twice in a week I will feature different places you can go that serves different kinds of food. Fine dining restaurants, buffets, ice cream parlors, pizza houses, clubs, bars, etc. So make sure to check here every week for all that and more.

Maayong pagpangaon! (happy eating)

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I Miss Jolly Hotdog


Craving for Jollibee's Jolly hotdog.I am surely gonna have one tomorrow.

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Holiday Experiment

The holidays is finally over. I can't believe how much weight I've gained in just two weeks. But this post is not all about how much I ate but what I ate instead. Our Christmas and New year is somewhat different this year, besides the fact that its only me and my baby sister left at home I also decided to try new dishes. I prepared food that I have not tried preparing ever.

Christmas -   Baked Mac                    -       Success
                    Bagner                            -       Failed

New Year - Beef Steak                      -        Failed 
                   Ham and Cheese Sticks   -        Success
                  
I think I need more practice. This year I am planning ta take things a notch higher. I will be concentrating on learning new recipes. I need to broaden my horizon when it comes to cooking by learning variety of dishes.

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Simbang Gabi, Puto Bumbong and Bibingka


December 16, marks the day when the early morning mass begins, here in the Philippines that is. This will go on until the eve of Christmas, a total of nine days. Most people believes that if you are able to complete the nine mornings you can make a wish and surely you will get what you ever wished for.

When we talk about Simbang Gabi, we can't seem to separate it from Puto bumbong and bibingka. Two of the most popular food we love to munch after hearing the early dawn mass along with hot choco. We Filipinos are known for so many traditions, and this is one of those we won't be able to live without.

May all your Christmases be meaningful. Hear the early morning mass with families. Try to complete the nine days, wish or no wish. Do this for Jesus, to celebrate His special day.

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Chiken Curry ni Dhemcy

This recipe is from one of my online friend, Inday Dhemz. Thanks my dear for sharing this to me. I've actually tried this thrice already.

 Authentic Indian Chicken Curry

Ingredients:
  • 3 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon grated fresh gingger root
  • 1/2 teaspoon white sugar
  • salt to taste
  • 2 skinless, boneless chicken breast halves- cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt
  • 3/4 cup coconut milk
  • 1/2 lemon, juice
  • 1/2 teaspoon cayenne pepper
Directions:
  1. Heat oil in a skillet over medium heat. 
  2. Saute onion until lightly browned.
  3. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.
  4. Continue stirring for 2 minutes.
  5. Add chicken pieces, tomato paste, yogurt and coconut milk.
  6. Bring to a boil, reduce heat and simmer for 20-25 minutes.
  7. Remove bay leaf, and stir in lemon juice and cayenne pepper.
  8. Simmer for 5 more minutes.

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Kitchen Procedure # 1 : Blanching

Blanch can be related to more than just one field. Medically blanching means to whiten temporarily, due to transient ischemia. The growing of pale young shoots by covering the plants or darkening the area  they are grown to prevent the development of too much chlorophyll is also called blanching. Generally the word  means to whiten which can also be applied to whitening metal. But in cooking it has a slightly different connotation. 

Blanching is a cooking procedure, usually done on vegetables, wherein the vegetable or fruit is pitched into a boiling water for a very short period of time. Afterwards it will then be dipped into cold water or placed under cold running water, this is to stop the cooking process. This process is done only to soften the vegetables or half-cook it while others do this to remove strong taste in some types of food. 

There are some food ingredients which taste better when partially cooked one perfect example is the asparagus. When you cook it thoroughly it has the tendency to be soggy.

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Bagnet ala JonMon

Thank you to FriendlyCare Davao's clinic Manager Sir Jonathan Montano for sharing to me his Bagnet Recipe. 

Let me give you a short background about what Bagnet is, if this is your first time to hear about it. Actually Bagnet is more commonly known as chicharon, it is a deep-fried pork. In the Philippines, Bagnet from the province of Ilocos is said to be the most delicious. Although many people who are health conscious tries to stay away from it, because of its high cholesterol content, and its very tedious pre-cooking preparation also discourages those who wants to serve it in their food table, still many, like me, are going crazy about it. 

Ingredients:

2 kls pork belly (liempo)
1-2 gloves of garlic
pepper corn
bay leaf
cooking oil


Cooking Procedure

  • Boil pork belly along with salt, pepper, garlic and bay leaf. Put only enough water to cover the meat. 
    Wait until the meat is tender. 
  • Once the meat is already tender, drain water off then dry the meat. Most people only air dry the meat but according to my source it is better to let it dry under the heat of the sun for 3-5 days. But if you do this you must cover the meat with a net to protect it from flies, plus make sure that you hang it in a place where your cat won't be able to reach it or it will end up in your cat's stomach instead. 
  • After drying the meat you can now fry it, but if you can also put the meat inside the freezer overnight and fry it the following morning. This will give you a Bagnet that is soft and chewy inside, and crispy in the outside.

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