tag:blogger.com,1999:blog-81729550765178793142024-03-14T05:46:06.953+08:00Cooking in Small SpacesSmall kitchen. Big appetite.mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.comBlogger328125tag:blogger.com,1999:blog-8172955076517879314.post-658057506019302722017-03-06T12:04:00.000+08:002017-03-06T12:04:06.152+08:00ZUCCHINI BREAD AND LEARNING THE Z's- A's OF BAKINGSo I blog again.<br />
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In the 115 days of not sharing my thought here I have gone into business...<br />
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<a href="https://2.bp.blogspot.com/-d7odiLGRd5A/WLzXE6w88LI/AAAAAAAAHz4/bkADCM6lPeoxv9nzZq7SX8IMifcJNL4PACLcB/s1600/screenshot_1479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://2.bp.blogspot.com/-d7odiLGRd5A/WLzXE6w88LI/AAAAAAAAHz4/bkADCM6lPeoxv9nzZq7SX8IMifcJNL4PACLcB/s400/screenshot_1479.jpg" width="400" /></a></div>
Ate in new places...<br />
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<a href="https://2.bp.blogspot.com/-serG64fhqYQ/WLzYuqo1Y_I/AAAAAAAAH0A/Hq6qu75FvagiL00UqWwJT5Sw-pgUNxYMwCLcB/s1600/screenshot_1480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="154" src="https://2.bp.blogspot.com/-serG64fhqYQ/WLzYuqo1Y_I/AAAAAAAAH0A/Hq6qu75FvagiL00UqWwJT5Sw-pgUNxYMwCLcB/s320/screenshot_1480.jpg" width="320" /></a></div>
And enrolled in Baking School...<br />
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<a href="https://1.bp.blogspot.com/-zCqsG4TMKjE/WLzbj_5-l-I/AAAAAAAAH0M/9Z_5p4B3shUSltc032RbxdLflp2LvcF9QCLcB/s1600/screenshot_1486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-zCqsG4TMKjE/WLzbj_5-l-I/AAAAAAAAH0M/9Z_5p4B3shUSltc032RbxdLflp2LvcF9QCLcB/s320/screenshot_1486.jpg" width="246" /></a> </div>
On the second day of class, we learned to make Zucchini bread. Sharing the recipe with you so you can try to make it at home.<br />
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<a href="https://2.bp.blogspot.com/-g9Uyk1e5AUI/WLzeyfIbSmI/AAAAAAAAH0Y/gGSt9D099_oihNGWlMv4pp-GjLHWQDM3gCLcB/s1600/IMG_3020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-g9Uyk1e5AUI/WLzeyfIbSmI/AAAAAAAAH0Y/gGSt9D099_oihNGWlMv4pp-GjLHWQDM3gCLcB/s320/IMG_3020.jpg" width="180" /></a></div>
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ZUCCHINI BREAD</div>
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All purpose Flour <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
½ Cups</div>
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Granulated White Sugar<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1 Cup</div>
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Cinnamon<span style="mso-tab-count: 3;"> </span><span style="mso-tab-count: 1;"> </span>1 tsp</div>
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Baking Soda<span style="mso-tab-count: 3;"> </span><span style="mso-tab-count: 1;"> </span>½ tsp</div>
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Baking Powder<span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span>½ tsp</div>
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Salt<span style="mso-tab-count: 4;"> </span><span style="mso-tab-count: 1;"> </span>¼ tsp</div>
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Nutmeg<span style="mso-tab-count: 3;"> </span><span style="mso-tab-count: 1;"> </span>¼ tsp</div>
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Zucchini, shredded & drained<span style="mso-tab-count: 1;"> </span>1 cup</div>
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Eggs<span style="mso-tab-count: 4;"> </span><span style="mso-tab-count: 1;"> </span>2 pcs</div>
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Vegetable oil<span style="mso-tab-count: 4;"> </span>½
cup</div>
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Lemon Flavor<span style="mso-tab-count: 4;"> </span>1
tsp</div>
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Walnuts, chopped<span style="mso-tab-count: 3;"> </span>1
cup</div>
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<a href="https://2.bp.blogspot.com/-_PyVBRt21zU/WLzeqlL5JGI/AAAAAAAAH0U/Cig5E3YnryAJWWZlX8TPCFVxE8yLamsdwCLcB/s1600/IMG_3063.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-_PyVBRt21zU/WLzeqlL5JGI/AAAAAAAAH0U/Cig5E3YnryAJWWZlX8TPCFVxE8yLamsdwCLcB/s320/IMG_3063.jpg" width="320" /></a> </div>
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TO MAKE</div>
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</span></span></span>Pre-heat the oven at 350 <span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F.</div>
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</span></span></span>Line a 8 x 4 x 2 inch pan with baking paper or
butter. </div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Sift all dry ingredients three times. Mix.</div>
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</span></span></span>Add the sugar. Mix well.</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Mix all wet ingredients- eggs, vegetable oil,
zucchini and lemon flavor.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Make a well in the center of the dry ingredients
and add the wet ingredients. Mix untill moistned and well combined. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fold in the walnuts.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Pour the batter into the pan. </div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put the pan in the oven and bake for 50 minutes.</div>
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</span></span></span>Poke a cake tester to check if it's done. When
no batter sticks to the tester, then the bread is done. The top should also <span style="mso-spacerun: yes;"> </span>bounce back when touched.</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Once done, take the pan out of the oven and let
it cool in a wire rack for 10 minutes before taking out tof the pan and
slicing.</div>
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mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-35222716517788350052016-11-11T20:47:00.003+08:002016-11-11T20:47:42.638+08:00FOOD QUOTE OF THE WEEK<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Q1qKYpNtGEU/V3phlXn7RSI/AAAAAAAAHE8/yLr_wwncsW4dQQI3XbC5NZIxbel6bkOSQCLcB/s1600/FOOD%2BQUOTE%2BCHOCOLATE%2BLOVE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-Q1qKYpNtGEU/V3phlXn7RSI/AAAAAAAAHE8/yLr_wwncsW4dQQI3XbC5NZIxbel6bkOSQCLcB/s400/FOOD%2BQUOTE%2BCHOCOLATE%2BLOVE.jpg" width="400" /></a></div>
<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-40687721717825166792016-10-28T09:56:00.001+08:002016-10-28T09:56:52.502+08:00TRIED AND TASTED: SHAWARMA BROS @UP TOWN CENTER<div style="text-align: justify;">
Heard about Shawarma Bros when the new wing of UP town Center opened. One lazy weekend, the hubby and I decided to try it out for a late lunch. The places wasn't full so we took time to ask about what was good to eat. The food server recommended their specialty Lamb Steak Rice Meal over the Beef Shawarma Rice Meal. So that's what I had.</div>
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<a href="https://4.bp.blogspot.com/-kOeza-QtEnA/V_vCdbpTYVI/AAAAAAAAHm4/4rUUYGubV3IdPAkxa1GMSmoSU8tQJgUqQCLcB/s1600/1-LAMB%2BSTEAK%2BRICE%2BMEAL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-kOeza-QtEnA/V_vCdbpTYVI/AAAAAAAAHm4/4rUUYGubV3IdPAkxa1GMSmoSU8tQJgUqQCLcB/s400/1-LAMB%2BSTEAK%2BRICE%2BMEAL.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
While the hubby got the Chicken Shawarma Rice meal.</div>
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<a href="https://3.bp.blogspot.com/-b5kpgkSCTtk/V_vDBfoDagI/AAAAAAAAHm8/wqruZRV1_t08t6ubGoZscteWWPeyHv9RwCLcB/s1600/2-%2BCHICKEN%2BSHAWARMA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-b5kpgkSCTtk/V_vDBfoDagI/AAAAAAAAHm8/wqruZRV1_t08t6ubGoZscteWWPeyHv9RwCLcB/s400/2-%2BCHICKEN%2BSHAWARMA.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
He got the "Big bro" serving so his meal was served with Keema on the side. Keema is stewed minced meat with potatoes (though traditionally it should be peas) often used as bread filling in Mediterranean restaurants.</div>
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<a href="https://1.bp.blogspot.com/-RLS2jcxPfjM/V_vDXowoYgI/AAAAAAAAHnA/6wQTNkp7FawVj0TwDprCnhHZrZ_Cx6leACLcB/s1600/5-KEEMA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://1.bp.blogspot.com/-RLS2jcxPfjM/V_vDXowoYgI/AAAAAAAAHnA/6wQTNkp7FawVj0TwDprCnhHZrZ_Cx6leACLcB/s320/5-KEEMA.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Both meals were served with salsa topped with a smidge of yoghurt and yellow rice which is supposed to be Turmeric rice but didn't taste much like it. Which is fine by me since I think plain rice always works best with grilled meat.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The Chicken Shawarma was spiced just right- not too hot, not too sour and not too salty.</div>
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<a href="https://4.bp.blogspot.com/-OauuM-Hxc5s/V_vEcY9RzyI/AAAAAAAAHnI/dig0ANDHqqEPIvl7N4DkS3a90xfeF3H9wCLcB/s1600/3-%2BCHICKEN%2BCLOSE%2BUP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-OauuM-Hxc5s/V_vEcY9RzyI/AAAAAAAAHnI/dig0ANDHqqEPIvl7N4DkS3a90xfeF3H9wCLcB/s320/3-%2BCHICKEN%2BCLOSE%2BUP.jpg" width="320" /></a></div>
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The lamb steak was flavored to my liking. However, it was tough and rubbery which usually happens when there's not enough fat in the meat or if was cooked too fast in medium high heat. Lamb get tender when cooked in low heat over a long period. The lamb on my plate seemed to have enough fat so I think the latter is the reason for the chewy dining experience I had. Disappointed? Yeah. Maybe because they had set my expectation high by telling me it was their specialty. But I think I will give their Beef Shawarma a try next time. </div>
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<a href="https://2.bp.blogspot.com/-dXODrJIeViA/V_vGT-7Sm0I/AAAAAAAAHnY/lYwJFpUxzL8b8KabpJglFBooUFVYQU_xACLcB/s1600/4-LAMB-CLOSE%2BUP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-dXODrJIeViA/V_vGT-7Sm0I/AAAAAAAAHnY/lYwJFpUxzL8b8KabpJglFBooUFVYQU_xACLcB/s400/4-LAMB-CLOSE%2BUP.jpg" width="400" /></a></div>
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Shawarma Bros.</div>
2/F UP Town Center, C.P Garcia Avenue, Diliman, Quezon City<br />
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mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-70804371667559819292016-10-17T18:11:00.001+08:002016-10-17T18:11:39.028+08:00TRIVIA: ASPARAGUS<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-vAXuT_Yp-Hs/WASjrfQdbWI/AAAAAAAAHoc/Ft3Qm4VGXKA7EI2xy3PIgDmAiY8pOKDyACLcB/s1600/TRIVIA-%2BASPARAGUS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-vAXuT_Yp-Hs/WASjrfQdbWI/AAAAAAAAHoc/Ft3Qm4VGXKA7EI2xy3PIgDmAiY8pOKDyACLcB/s400/TRIVIA-%2BASPARAGUS.jpg" width="397" /></a></div>
<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-43812989762639239802016-10-15T23:26:00.001+08:002016-10-15T23:26:53.482+08:00RAINY DAY RECIPE: SCALLOP & SHRIMP CREAM SOUP<div style="text-align: justify;">
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<a href="https://4.bp.blogspot.com/-rG4yECelKBs/V_uzg-1CvPI/AAAAAAAAHl8/RwcdOvN_7e8kjkQhrS11R-xc2aSKzhaTACLcB/s1600/1-%2BCOVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-rG4yECelKBs/V_uzg-1CvPI/AAAAAAAAHl8/RwcdOvN_7e8kjkQhrS11R-xc2aSKzhaTACLcB/s400/1-%2BCOVER.jpg" width="388" /></a> </div>
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When the rain starts pouring in the evening, a bowl soup always fills my mind. So I prepared for rain tonight and made Scallop and Shrimp Cream Soup.<br />
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Local scallops or Bay Scallops and are smaller than their Sea Scallop cousins. But don't worry, when it comes to these bi-valve mollusks, size does not matter. Taste is what counts. The pinkish shells encase the round creamy white meat called <a href="https://en.wikipedia.org/wiki/Adductor_muscles_(bivalve)">adductor muscles</a> the part that allows the shells to open and close. In most bivalves like oysters ang mussels, the adductor muscles are tough, but in scallops these are tender, creamy with a hint of sweetness.</div>
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<a href="https://2.bp.blogspot.com/-B13dnKT5MXo/V_u4TDTblrI/AAAAAAAAHmM/M0dY_bvL7bEMSz5Hhr3Cd9Y2RnlShzfZgCLcB/s1600/4-%2BSCALLOPS%2BCU.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-B13dnKT5MXo/V_u4TDTblrI/AAAAAAAAHmM/M0dY_bvL7bEMSz5Hhr3Cd9Y2RnlShzfZgCLcB/s320/4-%2BSCALLOPS%2BCU.jpg" width="320" /></a></div>
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Now, with your scallop 101 done, go and try to make this creamy wonder so your rainy nights need not be clammy.</div>
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</ul>
INGREDIENTS <br />
<ul>
<li>250 g. Bay scallops, removed from the shell</li>
<li>250 g. shrimps, shelled</li>
<li>1 cup chicken broth</li>
<li>1 can of canned cream style corn (about 200 g)</li>
<li>1 cup fresh milk</li>
<li>1 cup all-purpose cream</li>
<li><span style="background-color: white;">1 pc. onion, medium, diced</span></li>
<li><span style="background-color: white;">1 pc. potato, large, diced</span></li>
<li><span style="background-color: white;">1 pc. carrots, diced</span></li>
<li><span style="background-color: white;">1 pc. celery stalk, sliced</span></li>
<li><span style="background-color: white;">2 tbsp. butter salted</span></li>
<li><span style="background-color: white;">1 1/2 tsp. Old Ba</span>y seasoning (or mix in equal parts celery salt, red pepper, paprika)</li>
<li>salt and pepper to taste</li>
</ul>
TO MAKE</div>
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</div>
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1. <b>Saute</b>. Over medium-high heat, melt the butter in the pot and saute the onion, carrots, celery, scallops and shrimps. Flavor with half a teaspoon of the Old Bay seasoning. When the shrimps are have changed color on both sides, remove from heat. Let it cool.</div>
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2. <b>Chop.</b> Once cooled, place the mixture in a blender and roughly chop using the pulse mode.</div>
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3. <b>Make the Cream Soup. </b>Return the chopped mixture in the pan, this time over medium-low heat. Stir in the chicken broth, milk then the cream. Add the corn and the remaining Old Bay Seasoning. Mix gently as you bring to a boil. Once boiling, reduce the heat to low and let it simmer for 5 minutes. Add salt and pepper to taste. Once the soup has reached a creamy consistency, remove from the heat and serve.</div>
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<a href="https://2.bp.blogspot.com/-iLUheMBbK8Y/V_u8tg1uEWI/AAAAAAAAHmo/md2O2JT2c-cQIaIxdt7RmXoF2D0Ik9FiQCLcB/s1600/2-%2BClose%2Bup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-iLUheMBbK8Y/V_u8tg1uEWI/AAAAAAAAHmo/md2O2JT2c-cQIaIxdt7RmXoF2D0Ik9FiQCLcB/s400/2-%2BClose%2Bup.jpg" width="400" /></a></div>
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Next time, I'll make a chowder variation and see how that works.<br />
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mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-58323686609257362922016-10-10T22:46:00.001+08:002016-10-10T22:46:12.669+08:00FOOD4THOUGHT: CAKE<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/--rukAdHRBa4/V_upgwYpt-I/AAAAAAAAHls/1NfxLmE5W9U9tNjwYllEj063v_-jq982wCLcB/s1600/FOOD%2BQUOTE%2BCAKE%2BJulia%2BChild.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://4.bp.blogspot.com/--rukAdHRBa4/V_upgwYpt-I/AAAAAAAAHls/1NfxLmE5W9U9tNjwYllEj063v_-jq982wCLcB/s400/FOOD%2BQUOTE%2BCAKE%2BJulia%2BChild.jpg" width="400" /></a></div>
<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-43975203312879102652016-10-02T01:55:00.001+08:002016-10-06T01:58:48.735+08:00MY LIST: 10 MOST EROTIC FOOD MOMENTS ON CINEMA (WARNING: NSFW)<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-hpBKAeldASw/V-G0Nhz8hDI/AAAAAAAAHi8/9RzSTcnm2J4BZhquhinbpczILD9-2fVkQCLcB/s1600/1-%2BCOVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://4.bp.blogspot.com/-hpBKAeldASw/V-G0Nhz8hDI/AAAAAAAAHi8/9RzSTcnm2J4BZhquhinbpczILD9-2fVkQCLcB/s400/1-%2BCOVER.jpg" width="400" /></a></div>
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Food has been sexualized in Cinema countless times. And why not, food and sex are two pleasures if taken in extremes can become sins of the flesh. But often, when sexualized, food ends up as a prop used to get laughs (that apple pie in "<a href="https://en.wikipedia.org/wiki/American_Pie_(film)">American Pie</a>") or used for shock value (that feces feast in the Italian film "<a href="https://en.wikipedia.org/wiki/Sal%C3%B2,_or_the_120_Days_of_Sodom">Salo</a>"). Bringing food to a level of eroticism takes more sophistication and less prejudice. When food and sex go beyond sexuality, the imagination is fired up, slowly building a simmering anticipation for the delicious pleasures we crave so much.</div>
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Here's my list of the 10 most erotic food moments on Cinema. </div>
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<b><span style="font-size: large;">10)</span> TOM JONES</b><br />
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This 1963 British comedy classic has a scene where a hearty meal between is a prelude for a late-night romp. This movie is proof that biting into a turkey leg and slurping oysters can get you some. And no, it does not star Tom Jones, the "Sex Bomb" singer. </div>
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<b><span style="font-size: large;">9) </span>A WALK IN THE CLOUDS</b><br />
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Stepping on your food is not sexy. But in the grape stomping scene of this 1995 romantic film, the women get into a frenzy that leaves them wet and the men's mind, dirty. The scene ends with a saccharine kiss between Keanu Reeves and his leading lady Aitana Sanchez-Gijon... that leads to some more steamy kissing in the bedroom.</div>
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<b><span style="font-size: large;">8) </span>LIKE WATER FOR CHOCOLATE</b><br />
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Based on the magic realism novel by Laura Esquivel, this 1992 Mexican film is about subverting tradition through food. Tita (Lumi Cavasos) is forbidden to marry Pedro (Marco Leonardi), the man she loves. And in true magic realism fashion, Tita, burning with passion for Pedro, inspires lust with her <a href="http://www.epicurious.com/recipes/member/views/quail-in-rose-petal-sauce-1203719">Quail in Rose Petal Sauce</a>. </div>
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<b><span style="font-size: large;">7)</span> FLASHDANCE</b><br />
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This 1983 Hollywood romantic drama is best known for the highly charged dancing of its lead star Jennifer Beals. Less remembered is the quiet yet sexually charged dinner scene with her leading man Michael Nouri where they exchange notes about each others turn ons while hungrily eating lobster. They never get to dessert because dinner is interrupted by a footsie.</div>
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<b><span style="font-size: large;">6)</span> PASIONADA</b><br />
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This 2002 romcom has a young Jason Isaacs (the guy who played Lucius Malfoy in "Harry Potter") romancing Sofia Milos (who played Detective Yelina Salas in Season 3 of "CSI:Miami") after she serves him Seafood Paella, Fried Codfish Fillet, Lobster Casserole and Shrimp; and, Swordfish Mozabique. They never got to finishing all of that because they got busy with licking fingers and other body parts.</div>
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<span style="font-size: large;"><b>5)<span style="font-size: small;">LOLITA</span></b></span><br />
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<span style="font-size: large;"><span style="font-size: small;">T</span><span style="font-size: small;">he 1997 remake was as controversial as the 1947 version. The movie starred a 17-year old Dominique Swain as Lolita and multi-awarded actor Jeremy Irons as Professor Humbert Humbert. One of the more contentious scenes had Lolita sucking on a banana as the professor tries to elude the car that he thinks has been following them. </span><b><span style="font-size: small;"><br /></span></b></span></div>
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<b><span style="font-size: large;">4) <span style="font-size: small;">LAST TANGO IN PARIS</span></span></b><br />
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<span style="font-size: large;"><span style="font-size: small;">Bernardo Bertolluci's 1972 erotic thriller </span></span>about Paul (Marlon Brando), an American who gets involved with Jeanne (Maria Schneider), a young French woman, earned an X-rating on its first screening in the U.S. And like any French recipe, this movie has butter. In a quietly violent sodomy scene. </div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/TWWSGa-5Mo8/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/TWWSGa-5Mo8?feature=player_embedded" width="320"></iframe></div>
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<b><span style="font-size: large;">3)</span> IN THE REALM OF THE SENSES</b><br />
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This
French-Japanese art film pushed boundaries back in 1976 with its
unsimulated sex scenes between the lead stars Tatsuya Fuji and Eiko
Matsuda who played lovers indulging in intense sexual experiments that
lead to death and a decapitated penis. The erotic food scene involves an
egg being inserted into a female orifice that is not the mouth. Taken
in the context of the film's narrative, the scene, perverse as it may
seem, is one of the may acts of surrender. It is so graphic that if you
search for it, only <a href="http://anybunny.com/itm/realm_senses_egg_scene">porn sites</a> have clips of it. Definitely NSFW.</div>
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<b><span style="font-size: large;">2) </span>TAMPOPO</b><br />
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This 1985 Japanese comedy is about noodles, a widow and a pair of truck drivers. No, it's not porn. And the scene that many find steamy involves an egg, cracked open and passed on in an almost kiss from the gangster (Koji Yakusho) to his lover (Fukumi Kuroda). This scene takes the phrase "exchange of fluids" to a different level.</div>
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<b><span style="font-size: large;">1) </span> 9 1/2 WEEKS</b><br />
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This 1986 romantic drama stars Mickey Rourke as John, a Wall Street trader who seduces Elizabeth (Kim Basinger), an art gallery assistant, with food from the fridge. If you imagine all that expired dairy in your fridge, it doesn't sound too hot, right? Good thing Elizabeth stocks up on fresh produce and unexpired processed food. Her taste buds go into overdrive when John blindfolds her and lets her lick, suck and bite whatever he can get his hands on- honey, cherry and even a hot jalapeno pepper. For sure, couples looking spice up to their evening romps have tried this and found themselves in a sticky mess the morning after.</div>
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<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-19890419420390508562016-09-28T09:14:00.001+08:002016-09-28T09:14:51.139+08:00NEW RECIPE: ADOBONG PUTI<div style="text-align: justify;">
Last week, I posted a Graffiti <a href="http://cooking-in-small-spaces.blogspot.com/2016/09/meet-graffiti-eggplant.html">Eggplant Salad recipe</a> that goes well with Adobong Puti. This week, let me share with you this recipe I first tasted at a friend's house in Bicol where we were house guests. I made my version less vinegary and more creamy with the use of white beans.</div>
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Enjoy cooking this recipe!</div>
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INGREDIENTS</div>
<div style="text-align: justify;">
- 1 kg. Pata (Pork hocks), sliced</div>
<div style="text-align: justify;">
- 200 g. white beans</div>
<div style="text-align: justify;">
- 4 cups water </div>
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- 1 cup sukang paombong (white vinegar) </div>
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- 1 tbsp. sea salt</div>
<div style="text-align: justify;">
- 1 head garlic, peeled</div>
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- 1 tbsp. peppercorn, whole</div>
<div style="text-align: justify;">
- 1 tsp. ground oregano </div>
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- 3 pcs. bay leaf, crushed (or bayleaf powder)</div>
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TO MAKE</div>
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<b>Soak the beans </b>overnight in lukewarm water. Make sure to put in extra water as the beans will soak up the water and puff up. I use the <a href="https://en.wikipedia.org/wiki/Navy_bean">Haricot Bean</a> which is often branded simply as "White Beans" in the supermarket. </div>
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<b>Before boiling the pork hocks</b>, make sure it's properly thawed and washed. </div>
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<b>Boil the pork hocks.</b> Put the water and pork in the pot, cover and let it boil in high heat.<br />
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<b>Add the beans. </b>Once boiling, drain the beans and rinse it once before adding into the pan. Lower the heat down to low and let it simmer for an hour. Remember to skim off the scrum from time to time; and, to add water when needed. The hocks should be submerged at all times. Otherwise the parts not underwater will end up drier.</div>
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<b>Add flavor. </b>After an hour of simmering in low heat, the pork hock should be tender. Add the vinegar, salt, garlic, peppercorn, oregano and bayleaf. Let it simmer for another 30 minutes. This time, you can remove the lid to reduce the stew (and not to make your adobo soupy). Adjust the spices as you see fit. I usually add more salt, depending on who's eating.</div>
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Remove from heat and serve warm.<br />
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<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-65638643226138179832016-09-26T13:39:00.002+08:002016-09-26T13:39:45.579+08:00FOOD4THOUGHT: GOOD FOOD<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-2eHQlShGpCI/V-i0XEWNtMI/AAAAAAAAHkY/v2SDOU5sP0oTCDOBzdXNoTHPm8COMmnagCLcB/s1600/FOOD%2BQUOTE-%2BJAMIE%2BOLIVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-2eHQlShGpCI/V-i0XEWNtMI/AAAAAAAAHkY/v2SDOU5sP0oTCDOBzdXNoTHPm8COMmnagCLcB/s400/FOOD%2BQUOTE-%2BJAMIE%2BOLIVER.jpg" width="400" /></a></div>
<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-62762465321845882602016-09-25T00:28:00.003+08:002016-09-25T00:28:55.901+08:00TRIED & TASTED: HONEY JUICE WITH BASIL SEED<div style="text-align: justify;">
My curiosity drives me to try weird stuff. Anything unusual, I will probably dare to put in my mouth. So, when I saw this drink with amoeba-like floaters in it, I simply had to try it.</div>
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<a href="https://1.bp.blogspot.com/-AT4N7XC0XZY/V-G2pC2WeII/AAAAAAAAHjE/_PZ0pkSD5iwO259qkSElZvbpg908rh8PQCLcB/s1600/1-%2BPRODUCT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-AT4N7XC0XZY/V-G2pC2WeII/AAAAAAAAHjE/_PZ0pkSD5iwO259qkSElZvbpg908rh8PQCLcB/s640/1-%2BPRODUCT.jpg" width="462" /></a></div>
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The juice itself tasted like a couple of spoonfuls of honey diluted in water but as you drink it the gelatinous Basil seeds slide into your mouth. The seeds are a bit tangy like the flesh of <i>lanzones</i>. It's the texture that makes this a certified interesting experience. The basil seeds are gooey like gelatin but once you bite there's a small crunch from the black parts of the seeds.</div>
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Basil seeds comes from the pods of the basil plant, also known as the "king of herbs."</div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Y_RcD2uIfcc/V-G43wmNecI/AAAAAAAAHjQ/Bwb6fIG_af0eaVL3AGq0HAfwSPMfKc8QwCLcB/s1600/1600px-Basil-Basilico-Ocimum_basilicum-albahaca-%2BCastielli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-Y_RcD2uIfcc/V-G43wmNecI/AAAAAAAAHjQ/Bwb6fIG_af0eaVL3AGq0HAfwSPMfKc8QwCLcB/s320/1600px-Basil-Basilico-Ocimum_basilicum-albahaca-%2BCastielli.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of: <a href="https://commons.wikimedia.org/wiki/User:Castielli" title="User:Castielli">Castielli</a></td></tr>
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After harvesting, the seeds are harvested in water to make the gelatinous firm surrounding it plumper.</div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-138FnY7zNaE/V-G5WO44uqI/AAAAAAAAHjU/Os9RZiFkKDclsja23qHIrBgOtH-o8FETgCLcB/s1600/soaking_basil_seeds.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://1.bp.blogspot.com/-138FnY7zNaE/V-G5WO44uqI/AAAAAAAAHjU/Os9RZiFkKDclsja23qHIrBgOtH-o8FETgCLcB/s320/soaking_basil_seeds.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of: howtogrowbasil.com</td></tr>
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The seeds are said to be beneficial for the urinary tract and kidneys; and, is used in Asia as a medicine to treat diarrhea, decrease stress and improve the respiratory system. I don't know how true that is. But what I do know is that I have happily satisfied my curiosity and will definitely pick up a bottle or two of this drink next time I'm in the supermarket.<br />
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Would you dare to try it? <br />
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<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-15837770332370652422016-09-21T00:21:00.000+08:002016-09-21T00:21:45.418+08:00MEET THE GRAFFITI EGGPLANT <div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-yaTIj9GJ_4k/V9Rq7G-TbZI/AAAAAAAAHds/hEK7sUlQxCIYe6o98NuwrJtP7dyJaQCvACLcB/s1600/1-%2BCOVER.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-yaTIj9GJ_4k/V9Rq7G-TbZI/AAAAAAAAHds/hEK7sUlQxCIYe6o98NuwrJtP7dyJaQCvACLcB/s400/1-%2BCOVER.JPG" width="400" /></a></div>
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Graffiti comes from the Italian word <i>graffiato</i>- meaning "scratched" which in turn finds its origin <i>f</i>rom the Greek word<i> graphein, </i>meaning "to write." Though it is now associated with defiance and rebellion, its earliest forms were inscriptions scratched on to the surface of basalt rocks in Syria. It has come a long way since then. In recent decades it has evolved from an iconic street symbol to a commercial fashion symbol.</div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IYQftbaWwWo/V9RpdcmRfcI/AAAAAAAAHdg/Ayb3JZAxkj4X60zB8fzTxrQInC_JDjnfgCLcB/s1600/LV%2BNeverfull.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-IYQftbaWwWo/V9RpdcmRfcI/AAAAAAAAHdg/Ayb3JZAxkj4X60zB8fzTxrQInC_JDjnfgCLcB/s320/LV%2BNeverfull.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The LV Graffiti Neverfull</td></tr>
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The Graffiti eggplant, too, has also come a long way from its origins in Udumalaipettai in the Indian state of Tamil Nadu where they were said to be first cultivated. Its rich black soil and warm weather allows the Udumalapet eggplant to grow even when abandoned. Eventually, the variety was transported and grown in the Western world, mainly in Italy where it is known as <i>Listada de Gandia. </i>Its name has also evolved, making it sound more like it belongs in a Victoria's Secret catalog: Purple Rain, Fairytale, Shooting Stars and Pandora Striped Rose.</div>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-FQUERAwuixY/V9RuYMq2e3I/AAAAAAAAHd4/iC582T-s9kQIX7JjscfEFD0moh0mzZ_NwCLcB/s1600/3-%2BGROUP%2BSHOT.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="388" src="https://4.bp.blogspot.com/-FQUERAwuixY/V9RuYMq2e3I/AAAAAAAAHd4/iC582T-s9kQIX7JjscfEFD0moh0mzZ_NwCLcB/s400/3-%2BGROUP%2BSHOT.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm too sexy for this plate</td></tr>
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I found these adorable Graffiti Eggplant at the supermarket and couldn't help myself. I decided to make a salad that would go with the adobong puti I was cooking for the weekend. If you'd like to make one yourself, try this recipe:</div>
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INGREDIENTS</div>
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5 pcs. Graffiti Eggplant</div>
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3 pcs. tomatoes, diced</div>
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1 pc. onion, diced</div>
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2 cloves garlic, finely minced</div>
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3 tbsps. patis (fish sauce) </div>
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pepper to taste</div>
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TO MAKE</div>
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Let water boil. Place the eggplant and let it cook until the color changes. (In case you're wondering, I wasn't boiling the eggplant in muck, I put it on top of the pork I was stewing). </div>
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Once cooked, remove the eggplant. Let it cool. </div>
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Prepare the tomatoes, onion and garlic.</div>
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Once cool, chop the eggplant. </div>
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Mix all ingredients in a bowl.</div>
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Chill for 30 minutes before serving. </div>
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<a href="https://4.bp.blogspot.com/-6U6lf7MJJoQ/V9Rw2q5h3jI/AAAAAAAAHeE/livrf4lyJJY3cmt_-pN_eznDOUywKzApQCLcB/s1600/6-%2BSALAD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="https://4.bp.blogspot.com/-6U6lf7MJJoQ/V9Rw2q5h3jI/AAAAAAAAHeE/livrf4lyJJY3cmt_-pN_eznDOUywKzApQCLcB/s400/6-%2BSALAD.jpg" width="400" /></a></div>
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mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-2996241999494661632016-09-18T04:34:00.000+08:002016-09-18T04:34:46.144+08:00CAMEL MILK GELATO, SIMPLY A GEM AT THE DUBAI GOLD SOUK<div class="separator" style="clear: both; text-align: center;">
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Earlier this year, I had the chance to work for a project in Dubai, the City of Gold. One of the places I made sure to visit were the traditional markets- the Gold Souk and the Spice Souk. </div>
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<a href="https://1.bp.blogspot.com/-m_h_Lhjdi24/V9R8ZBoQ-5I/AAAAAAAAHew/FkvJ3IZTl10vlnoljlGdDs5QlUoviT9BwCLcB/s1600/5-SOUK%2BLANDSCAPE.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://1.bp.blogspot.com/-m_h_Lhjdi24/V9R8ZBoQ-5I/AAAAAAAAHew/FkvJ3IZTl10vlnoljlGdDs5QlUoviT9BwCLcB/s320/5-SOUK%2BLANDSCAPE.png" width="320" /></a></div>
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A friend who now lives there took me to Deira, where the souk is located, via an <i>abra </i>(water taxi) trip across the Dubai Creek. And as things are big in Dubai, the creek is a actually wide river that took us about 5 minutes to cross.</div>
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The Spice Souk was a kaleidoscope for the senses. Everywhere you turn, there's something to see, smell and taste. For every every spice you had on your list, the stall owners had two to three variants. Ask for pepper and they'll ask back- "Black, green red or white?" There's also a container for everything- from palm-sized tin cans to sacks of whatever dried herb or fruit you want to bring home. On the side walk, you see Europeans haggling with frankincense vendors. </div>
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<a href="https://4.bp.blogspot.com/-yh_MluZlijE/V9R9wke1d6I/AAAAAAAAHfA/MPNyK3D0SPUCwelzf2TfDLsXlSeBb9umACLcB/s1600/12-%2BSTREET%2BVENDOR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-yh_MluZlijE/V9R9wke1d6I/AAAAAAAAHfA/MPNyK3D0SPUCwelzf2TfDLsXlSeBb9umACLcB/s320/12-%2BSTREET%2BVENDOR.jpg" width="320" /></a></div>
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All I wanted was to buy dates for <i>pasalubong</i> but I ended up buying tea, of all kinds, saffron and even <i>masala</i>, a flavorfoul mix of dry-roasted spices, which I had never used for cooking before. Haggling is a key skill when buying anything. Good thing I used to do my Christmas shopping in Divisoria.</div>
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The Gold souk entrance, just a stone's throw away from the Spice Souk, was abuzz with vendors and tourists from all over the world. I swear, we could have held a Mr. and Ms. United nations contest right there and then.</div>
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It actually has a Divisoria feel to it except that, here, everything that glitters is gold, real gold. As an iconic destination, the quality of the goods in the Souk is strictly controlled by the government. Established in the 1900s, the Gold Souk boomed in the 40's and 50's after traders from India and Iran set up shop and took advanatge of Dubai’s free trade policies. </div>
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<a href="https://1.bp.blogspot.com/-G2pxgGpzOFY/V9R8C_UpvwI/AAAAAAAAHeo/geyug0D4eJQ47UtNAXwKYwJvBVMzcMo1wCLcB/s1600/17-GOLD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-G2pxgGpzOFY/V9R8C_UpvwI/AAAAAAAAHeo/geyug0D4eJQ47UtNAXwKYwJvBVMzcMo1wCLcB/s320/17-GOLD.jpg" width="320" /></a> </div>
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After walking around the whole day, lugging all the goodies, I had to energize myself to walk back to the quay. This is where I stumbled upon this non-descript stall selling gelato made with camel's milk.</div>
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This is a camel.</div>
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This is the desert where it lives. <br />
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If you notice, there isn't much water. So, how can the camel produce enough milk to make gelato?</div>
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The answer is they only have enough milk for a few gelato stands and some bottled milk manufacturers. Camel milk remains a growing industry as there aren't as many camels as there are cows. These dromedaries have been domesticated around 3,000 B.C. and somewhere along the way, someone must have gotten curious and wanted to know what camel's milk tastes like.</div>
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Well, it tastes like cow's milk infused with butter. It's creamy with a sweet-salty flavor but it is the sweetness that lingers in the palate. I like it but some people might find it too rich for their taste. I had pistachio and saffron flavored gelato and it tasted the same like ice cream made with cow's milk. A tad richer but nothing that changes the basic taste of ice cream. In gelato, the the richness of the milk simply works. I loved the pistachio ice cream because it had real nutty bits that were still crunchy. But it's the saffron ice cream that remains unforgettable. The richness of the camel's milk enhances the aromatic flavor of saffron. Every spoonful just tickles the palate like a soft ray of sunshine on your cheeks early in the morning.</div>
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<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com1tag:blogger.com,1999:blog-8172955076517879314.post-4893170309368103502016-09-15T00:22:00.002+08:002016-09-15T00:22:33.064+08:00RECIPE: BAKED TUNA IN SOY HONEY<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Fish out of water</td></tr>
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In the last few decades, tuna has been touted as a health food being a good source for protein and Omega 3 fatty acid, the good fat you need to normalise your body's metabolism. I love tuna when it's served fresh as sashimi or when it's grilled and served hot. But since grilling is not something you can do in a small kitchen without making the whole house smell like, well, grilled fish, I tried my hand at baking tuna.</div>
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Here's a quick and easy recipe using a simple Japanese marinade that you might want to try.</div>
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INGREDIENTS</div>
<ul>
<li>2 cuts of Tuna (steak cut, approx. 150 g. each)</li>
<li>3 tbsp. mirin (rice wine)</li>
<li>1 tbsp. Japanese soy sauce</li>
<li>1 tbsp honey</li>
</ul>
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<a href="https://1.bp.blogspot.com/-fQRaN7BaAbs/V9RdkJ_Ki0I/AAAAAAAAHdA/Qz8m6N8GFNYJkf8i920-BZYtTJDNGeOCACLcB/s1600/1-%2BINGREDIENTS%2BA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-fQRaN7BaAbs/V9RdkJ_Ki0I/AAAAAAAAHdA/Qz8m6N8GFNYJkf8i920-BZYtTJDNGeOCACLcB/s400/1-%2BINGREDIENTS%2BA.jpg" width="310" /></a> </div>
TO MAKE<br />
Mix the soy sauce, honey and mirin and marinate the tuna for at least 15 minutes or a maximum of 30 minutes.<br />
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Pre-heat
the oven to 450 degrees Farenheit. Grease the baking pan. Place the tuna and bake.<br />
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<a href="https://1.bp.blogspot.com/-XPltkrrnpH8/V9Rdz4WlG5I/AAAAAAAAHdI/lEIcdzhku1knbTjBZS0tX5PMDRSJ54aVQCLcB/s1600/4-IN%2BTHE%2BOVEN.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://1.bp.blogspot.com/-XPltkrrnpH8/V9Rdz4WlG5I/AAAAAAAAHdI/lEIcdzhku1knbTjBZS0tX5PMDRSJ54aVQCLcB/s400/4-IN%2BTHE%2BOVEN.jpg" width="400" /></a></div>
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Bake the tuna for 12- 15 minutes. Make sure you don't leave it in the oven too long or it will dry up and turn flaky.<br />
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Serve hot with a slice of lemon.<br />
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How did your baked tuna turn out? <br />
<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-87673929043399073572016-09-12T13:12:00.000+08:002016-09-12T13:12:00.946+08:00TRIVIA: GARLIC<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-A9oVOHWu6q0/V9Y43Hn13XI/AAAAAAAAHhY/PgqAWRVbl-Qiu3AVbLZW8vKLVXV78AgRwCLcB/s1600/TRIVIA-%2Bgarlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-A9oVOHWu6q0/V9Y43Hn13XI/AAAAAAAAHhY/PgqAWRVbl-Qiu3AVbLZW8vKLVXV78AgRwCLcB/s400/TRIVIA-%2Bgarlic.jpg" width="382" /></a></div>
<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-39476968922170929272016-09-11T02:31:00.000+08:002016-09-11T02:34:13.046+08:00WHEN IN SINGAPORE: CROSSING'S CAFE, A SMALL RESTO WITH A BIG HEART<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-htR2yIsgmtU/V7SmgSi3ZjI/AAAAAAAAHSM/itgwK5JB-wMJ8b7o3fOQEhjSb9vh1Td_ACLcB/s1600/5-%2BHONEY%2B%2526%2BTANGERINE%2BSALAD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-htR2yIsgmtU/V7SmgSi3ZjI/AAAAAAAAHSM/itgwK5JB-wMJ8b7o3fOQEhjSb9vh1Td_ACLcB/s400/5-%2BHONEY%2B%2526%2BTANGERINE%2BSALAD.jpg" width="337" /></a></div>
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Rarely do you come across a restaurant with a heart. The kind that truly serves its community and not just providing lip service to sell the food. That's why when I found myself eating at <a href="http://crossingscafe.com.sg/">Crossings Cafe</a> in Singapore, it was such a fulfilling experience.<br />
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<a href="https://3.bp.blogspot.com/-1sGLy6mdRNU/V7SoaEKqSgI/AAAAAAAAHSg/JUQQV4QBZ08-zS5IgbcDcb9r5x5LH5r8ACLcB/s1600/3-%2BDINING%2BAREA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-1sGLy6mdRNU/V7SoaEKqSgI/AAAAAAAAHSg/JUQQV4QBZ08-zS5IgbcDcb9r5x5LH5r8ACLcB/s400/3-%2BDINING%2BAREA.jpg" width="341" /></a> </div>
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The restaurant is described in its website as "a social enterprise that
serves delicious comfort food at affordable prices. Nourishing
connections in the community is at the heart of our business. Thus, we
channel all our profits to charitable and social causes." And like I said, it's not all lip service. The restaurant employs disadvantaged persons as servers, cooks and baristas, giving them opportunities to be productive, earn for themselves and get respect they deserve.</div>
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That and some kick-ass food.<br />
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<div style="text-align: justify;">
For starters, I had the Crisp Green & Honey Tangerine Salad made with rocket arugula, baby spinach, honey tangerine, cherry
tomatoes, candied walnuts & crispy bacon bits drizzled in citrus
vinaigrette. The sweet and tangy mix of the fruits vinaigrette balanced the slightly herbaceous and peppery crunch of the greens.</div>
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For some seafood, I had their Signature Chilli Crab Pasta, fettucine in chilli crab claw meat sauce, topped with deep fried soft shell crab and fresh rocket arugula. The combination was very simple layer of tastes and very filling. Which is why I don't know how I finished the Honey Berry Ribs. The tender roasted porkloin ribs were smothered with wild honey berry sauce and served with sweet potato fries.</div>
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The place is quote out of the way if you're in Singapore for some shopping. But if you do have time, this is one honest-to-goodness restaurant you might want to try.</div>
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Crossing's Cafe</div>
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Address: 55 Waterloo Street, Singapore 187954</div>
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Telephone: (+65) 6336 6203 </div>
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mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-33995837141555233802016-09-06T21:39:00.003+08:002016-09-06T21:39:50.731+08:00FOOD4THOUGHT: WINE & COOKING<div class="separator" style="clear: both; text-align: center;">
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<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-7225073395530495812016-09-04T13:08:00.001+08:002016-09-04T13:08:11.342+08:00TRIED & TASTED: KUYA J
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Doing
errands at the mall is always a good excuse to check out restos I haven’t tried
out yet.<span style="mso-spacerun: yes;"> </span>Half a day of walking always
makes me hungry and looking for comfort food.<span style="mso-spacerun: yes;">
</span>Luckily, a Kuya J restaurant had a lot of empty tables after the
lunchtime rush.</div>
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The
menu was pretty clear about what they were offering- Pinoy comfort food with a
twist. To start with, I ordered one of their <span style="mso-spacerun: yes;"> </span>specialties, Grilled Scallops topped with
butter and cheese.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"></span>The platter was full
and good to share but the round seafood was oddly brownish
instead of white like a thumb-sized burger patty. The garlic topping was pre-cooked and the flavor did not seep
in which made the dish taste like cheese and butter. Don’t get me wrong, I’m a
fan of processed dairy but I was expecting it to complement the salty-sweet of
fresh scallops.</div>
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Good
thing<span style="mso-spacerun: yes;"> </span>I had the Lumpiang Presko after.
The sauteed crab meat and <i style="mso-bidi-font-style: normal;">labong</i>
(bamboo shoot) was prettily wrapped in malungay-flavored egg-wrapper with the
sweet garlic sauce sauce and freshly crushed peanuts on the side. </div>
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To
top the meal, I had Adobo sa Mangga, pork belly stewed in soy sauce and vinegar
sweetened by ripe, yellow mangoes. The pork was tender enough but the sauce is
just too sweet for me.</div>
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Kuya J: http: <a href="http://www.kuyaj.ph/">www.kuyaj.ph</a></div>
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mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com1tag:blogger.com,1999:blog-8172955076517879314.post-14798311651004178852016-09-01T00:09:00.002+08:002016-09-01T00:09:38.208+08:00SINGAPORE IN A BOWL: BAKUT TEH<div style="text-align: justify;">
The Singaporean dish Bakut Teh literally translates as "meat bone tea." Despite its name, this popular broth among the early migrants from Southern China, is not flavored with tea leaves but garlic, star anise, cinnamon, cloves, fennel seeds and <i><a href="https://en.wikipedia.org/wiki/Angelica_sinensis">ginseng</a></i>, a root used mainly for medicinal purposes. Meaty pork ribs are simmered in this concoction until it is tender. It is served with rice and Oolong tea which is believed to dilute all the fat you get from the pork ribs.</div>
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My first encounter with Bakut Teh was at a roadside hawker stall along Mandalay Road.<br />
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There were several patrons who seemed to be regulars which I took as a sign that the stall served good food. Not unlike our own <i>carinderias</i>, the stall served cooked dishes of all kinds, from stir-fried vegetables to noodles to stewed meats and seafood.</div>
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Their specialty was the Bakut Teh, served with rice, chopped fresh chillies and dried bean curd sticks stewed in soy sauce. The soup was rather disappointing. I found it bland and the eat not as tender as I thought it would be.What saved the meal was the dried bean curd stew. </div>
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I didn't want to leave Singapore with such a mediocre Bakut Teh experience so I went on to try another restaurant nearer my hotel in Baliester Road, the <a href="http://www.founderbkt.com.sg/#4">Founder Bakut Teh</a>. Even before their dinner service started, the queue was already long. It turns out, it's a popular restaurant amongst Asian celebrities like Jay Chou ("The Green Hornet" was his Hollywood debut), Andy Lau ("House of Flying Daggers") and Jackie Chan. </div>
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The restaurant, founded by has been operating for 40 years with a promise to serve only the freshest and meatiest pork ribs. The branch we were at was being run by the son of Mr. Chua, the founder whom this restaurant was eponymously named from. </div>
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The Baut Teh serve here had bigger chinks of tender meat. Almost but not quite falling off the bone. The broth was aromatic but still not as flavorful as what we're used to. It still felt like I needed some <i>patis</i> or <i>toyo</i> to put on the meat. It may just be the Pinoy in me or maybe the weather was too warm for a bowl of Bakut Teh. </div>
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So that I won't leave disappointed, I ordered what I knew would satisfy my craving for a tastier dish to go with the rice: Braised Pig's Trotters (Pata Tim) and Braised Pig's Intestines.<br />
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On my first spoonfuls, it seemed like I was having a meal in any Chinese restaurant here in Manila. For this food adventure, familiar tastes won over new experience. There's always new places to visit in Singapore. Maybe we'll try finding a good place for Hainanese Chicken Rice next time.</div>
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Any suggestions where to find the best Bakut Teh in Singapore?</div>
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<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-24962143775528336992016-08-29T23:45:00.001+08:002016-08-29T23:46:29.491+08:00TRIVIA: CAFFE LATTE<div class="separator" style="clear: both; text-align: center;">
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<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-87765421945866495552016-08-28T13:23:00.005+08:002016-08-28T13:23:51.173+08:00QUICK & EASY: PINIRITONG PAKSIW NA BANGUS BELLYAside from Sinigang sa Bayabas, the other ways I like my bangus belly are fried or <i>pinaksiw</i>. One day, I decided to combine both cooking process just because. So here it is.<br />
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INGREDIENTS</div>
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<ul>
<li class="ingredient" itemprop="ingredients">400 gms boneless bangus belly</li>
<li class="ingredient" itemprop="ingredients">500 ml sukang paombong (vinegar)</li>
<li class="ingredient" itemprop="ingredients">250 ml water</li>
<li class="ingredient" itemprop="ingredients">50 gms ginger (peeled, sliced)</li>
<li class="ingredient" itemprop="ingredients">4 cloves garlic </li>
<li class="ingredient" itemprop="ingredients">1 pc siling haba </li>
<li class="ingredient" itemprop="ingredients">1 pc dried laurel leaf </li>
<li class="ingredient" itemprop="ingredients">salt to taste</li>
<li class="ingredient" itemprop="ingredients">whole peppercorn</li>
<li class="ingredient" itemprop="ingredients">Cooking oil </li>
</ul>
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TO MAKE <br />
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<li class="instruction" itemprop="recipeInstructions">Arrange the bangus belly at the bottom of the pan</li>
<li class="instruction" itemprop="recipeInstructions">Place the ginger, garlic, siling haba, laurel leaf and pepper corn</li>
<li class="instruction" itemprop="recipeInstructions">Pour the vinegar and water</li>
<li class="instruction" itemprop="recipeInstructions"> Let it boil. Add salt to taste.</li>
<li class="instruction" itemprop="recipeInstructions">Once it boils, lower the heat and let it simmer for 5 minutes</li>
<li class="instruction" itemprop="recipeInstructions">Remove the bangus and set the broth aside.</li>
<li class="instruction" itemprop="recipeInstructions">Heat oil in a pan.</li>
<li class="instruction" itemprop="recipeInstructions">Once hot, fry the bangus belly with the ginger and garlic.</li>
<li class="instruction" itemprop="recipeInstructions">Serve with the paksiw broth as <i>sawsawan</i> (dipping sauce)</li>
</ul>
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mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-53116156678867750322016-08-23T13:10:00.001+08:002016-08-23T13:11:43.002+08:00#FOOD4THOUGHT: OYSTERS <div class="separator" style="clear: both; text-align: center;">
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<br />mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-53067787839816141392016-08-20T22:46:00.001+08:002016-08-20T22:46:35.704+08:00TRIED & TASTED: RURAL KITCHEN OF LILIW LAGUNA<div style="text-align: justify;">
This restaurant with a long name occupies a small space at the HRC Building along Rada St. in Makati. The cozy place seats about 20 persons and I heard is always full on weekdays. </div>
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The menu is simple and a straightforward selection of heirloom recipes. My friends and I started off with the complimentary <i>pan de bonete</i>, a traditional dinner roll popular in Southern Luzon served with locally made <i>mantekilya</i>, <i>salsa fresca</i> and <i>sinantolan</i> (fermented santol fruit). </div>
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We sipped the tangy calamansi-lime to freshen the palate for the entrees.<br />
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First up was the Pako Salad. <i>Pako</i> (young fern) picked from the mountainside is washed and blanched, topped with <i>kesong puti </i>(white cheese made from carabao milk),<i> </i>julienned<i> singakamas </i>(turnips) and drizzled with a <i>calamansi</i>-based vinaigrette.</div>
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We tried out a truly Filipino food combination: Sinigang na Baboy, Adobong Pusit and Fried Lapu-lapu with Mango.</div>
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For the Pork Sinigang, the food servers will let you taste a sample of the broth to get your approval for the level of sourness. The pork cuts were chunky and tender (but the fatty bits were not melt-in- your-mouth the way I usually like it) and served with slices of <i>gabi </i>(tuber), <i>sitaw </i>(string beans), okra and <i>kangkong</i> (water spinach). A side of Crispy <i>danggit</i> (salted, dried fish) is partnered with the steaming soup.</div>
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<br />I was surprised that the Adobong Pusit was dry but whatever inky stew it had was really tasty.</div>
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The most interesting dish was the Fried Lapu-lapu with Mango. The deep-fried fish was smothered with an escabeche made acidic with ripe mango slivers and colored with diced red bell pepper.</div>
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Next time you're in Makati with friends, try and have an excellent meal at this homey restaurant. I'm sure you'll enjoy it.<br />
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<span>The Rural Kitchen of Liliw Laguna</span><br />
<span>Address: HRC Centre, 104 Rada Street, <span>Legaspi Village</span>, Makati City</span><br />
<span>Telephone: </span><span class="tel left res-tel"><span class="fontsize2 bold zgreen"><span class="tel" itemprop="telephone" tabindex="0">02 7798073; </span></span></span><span class="tel left res-tel"><span class="fontsize2 bold zgreen"><span class="tel" itemprop="telephone" tabindex="0">+63 9258470493</span></span></span><br />
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mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-86101282173233483172016-08-18T12:53:00.003+08:002016-08-18T12:53:45.875+08:00STREETWISE: SINGAPORE KAYA TOAST<div class="separator" style="clear: both; text-align: center;">
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The best way to appreciate what a place has to offer is to go where the locals go and eat where the locals eat. In Singapore, eating breakfast very early in the day is an experience that will make you see how diverse the populace of this small city-state is. </div>
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Got the chance to do just that when I met up with a former production assistant who chose to find her luck in Singapore. Hers is a story similar to many educated Filipinas who work abroad to earn more for their children. When I visited her, I found it uplifting that she finds pride in her work as a cashier and food server at the Big City Coffee House, a cafe by the street frequented by blue collar workers, mostly immigrants from Malaysia, Indonesia, Pakistan and India.</div>
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They serve different breakfast meals for their multi-cultural clientele. There's Nasi Lemak, a Malay rice dish made fragrant by coconut cream and pandan leaves, it is garnished with <i>dilis </i>(small fried anchovies), cucumber slices, roasted peanuts, boiled egg and <i>sambal </i>(hot sauce made with different chili peppers, spices and fish paste). </div>
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For those who want to spice u their mornings, there's Roti Prata, a flour-based grilled pancake dipped in curry.<br />
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But I came here for the Kaya Toast Set. My experience with this breakfast treat has been limited to the mall-based franchise Toast Box or Kopi Roti where everything's pretty and served in small ceramic plates. Here at Big City Cafe, the Kopi is served in a class mug and the hot soft-boiled eggs in a plastic bowl filled with tap water to cool down the eggs.</div>
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You can order your Kopi (the Malay word for coffee, if you still haven't figured it out) in different ways: Kopi O (Black, with sugar, no milk); Kopi Kosong (black, no sugar); Kopi C (with milk; the "C" stands for Carnation milk). </div>
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Once the eggs have cooled down, you crack and peel the egg unto a bowl. Add a dash of salt and pepper.</div>
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Then you dip the toasted bread filled with Kaya, a coconut jam made with sugar, coconut milk, eggs, margarine and pandan. The creaminess of the soft-boiled egg puts together the sweetness of the kaya, the starchiness of bread and the saltiness from the eggs. Follow-up each bite or two with a sip of hot coffee then you'll understand why Singaporeans consider this filling meal as their national breakfast.</div>
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Big City Coffee House<br />
Address: 15 Kitchener Road, Singapore 208532mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-42449807634158077222016-08-17T11:44:00.000+08:002016-08-17T11:44:28.549+08:00FOR ADULTS ONLY: CHOCOLATE-IRISH CREAM PUDDING<div>
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I've done two classic, general patronage pudding recipes: <a href="http://cooking-in-small-spaces.blogspot.com/2015/02/old-school-raisin-cinnamon-pandesal.html">Raisin Pudding</a> and <a href="http://cooking-in-small-spaces.blogspot.com/2010/11/leftover-pandesal-and-banana-raisin.html">Banana Raisin Pudding</a>. This time, I'm keeping the recipe simple but more adult because I added Irish Cream, a sweet and creamy liquer with an Irish Whiskey base. </div>
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INGREDIENTS <br />
1 loaf White bread, cubed<br />
3 cups Fresh milk<br />
1 cup semi-sweet chocolate <br />
1/2 cup Irish Cream (Bailey's)<br />
1/2 cup Cocoa powder (sweetened)1/2 cup Muscovado sugar<br />
1/4 cup All-purpose cream <br />
1 tbsp Vanilla extract2 tsps Almond extract<br />
6 pcs Eggs <br />
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TO MAKE<br />
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You need 4 bowls to get things started:<br />
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In your 1st bowl place the sliced bread (1-inch cubes). You can take out the sides if you want to but I use them since I don't like wasting anything.</div>
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In the 2nd bowl, lightly whisk the milk, cream, and liqueur. </div>
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In the 3rd bowl, mix the
sugar and and cocoa powder. Add the sugar/cocoa mixture
to the milk/cream/liquer mixture. Make sure to remove lumps.</div>
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In the 4th bowl, lightly beat the eggs and add the vanilla and almond extract. Pour this egg mixture to the milk/cream/liquer/sugar/cocoa mixture. Gently stir in the chocolate chips.<br />
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Preheat oven to 325 degrees Farenheit (162.778 Celsius). Grease a your pan (13 x 9 is recommended). Place the bread cubes in the pan and pour the mixture over the cubed bread. Gently mix in places where you want the liquid to seep into the bread. Let it stand for 15 minutes to let the bread absorb the mixture.</div>
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Put the pan inside the oven for an hour. </div>
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To check if it's ready, stick a toothpick (or a knife) through the middle. If it comes out clean, then it;s ready. If stuff sticks, then put it back in the oven and check after 3-5 minutes.</div>
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I like to serve this pudding warm with a scoop of cold Vanilla ice cream. But if you're preparing this in advance, you can refrigerate it and serve it cold with chocolate sauce and whipped cream.</div>
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mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com0tag:blogger.com,1999:blog-8172955076517879314.post-89872257706913578542016-08-12T11:03:00.005+08:002016-08-12T11:03:57.261+08:00TRIED & TASTED: HOPIA SEBUYAS TAGALOG<div class="separator" style="clear: both; text-align: center;">
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This one's a surprise. A good surprise. I grew up knowing that <a href="https://en.wikipedia.org/wiki/Bakpia">hopia</a> as a flaky pastry filled with sweet mung beans and that <a href="https://tl.wikipedia.org/wiki/Sibuyas">sebuyas tagalog</a> (Tagalog onions) is pungent and has a unique sharp taste. That these two could come together is a surprise. A pleasant one. </div>
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Discovered these when the hubby brought home some. The onions turned sweet and less pungent when cooked. I'm guessing, sauteed then baked in with the pastry. According to the book <a href="https://books.google.com.ph/books?vid=ISBN0684800012&id=iX05JaZXRz0C&pg=PA311&lpg=PA312&vq=onions&dq=%22harold+mcgee%22&sig=aTHAeEd7lYZ6-s5JYvDFacPSTIE&redir_esc=y#v=onepage&q=onions&f=false">On Food and Cooking,</a>"When onions and their relatives are heated, the various sulfur compounds
react with each other and with other substances to produce a range of
characteristic flavor molecules."Apparently, the sulfur breaks out the sugars as well, thus, the sweetness.</div>
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I get my packs from the Supermarket but the label says it's from <a href="http://www.margiesbacolod.com/component/bt_portfolio/product-line-pastries/hopia-sebuyas">Margie's Cakes and Pastries from Bacolod. </a></div>
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Margie's Cakes and Pastries</div>
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Address: <span class="contact-street">No. 12 Las Vegas St.
Las Palmas Subdivision </span></div>
<span class="contact-suburb">Bacolod City</span><span class="contact-state">, Negros Occidental</span><span class="contact-postcode"> 6100</span><span class="contact-country"> Philippines</span><br />
<span class="contact-country">Telephone: </span><span class="contact-telephone">+63-34 434-9375; +63-34 433-4566</span><span class="contact-postcode"></span><br />
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mikersindahawzhttp://www.blogger.com/profile/00513145377082897333noreply@blogger.com1