Sizzling Bulalo Steak. Bulalo to Pinoy is beef shanks boiled for hours till all the flavors are extracted and the meat and tendons almost fall off the bones. Ok that is the how most Pinoy enjoy their bulalo. Today I would like to share another cooking method of bulalo, Sizzling Bulalo Steak. The idea is not new in fact it also one of the more popular restaurant Pinoy dish. Cooking the
Wednesday, October 10, 2018
Ham and Egg Fried Rice, Yang Chow Style. It has been sometime since I posted a fried rice recipe. I know it is only a fried rice and most would probably know how to cook some kind of fried rice. But I believe that a lot of our readers are looking for a recipe of fried rice other than the Pinoy garlic fried rice. We do have several versions of fried rice in the archive including a
Hotplate Grilled Tulingan. I wanted to make sure that my recipe for Inihaw na Talakitok sa Hotplate will work with other similar big sized fish. As expected the fish was cooked perfectly without complicated grilling procedure and minimal cooking effort. It was so beautiful that I could not resist sharing it. Of course preparation and grilling of my Hotplate Grilled Tulingan is similar
Sinigang na Bilong Bilong sa Kamote. Sinigang na isda one of the most common fish soup dish to most Pinoy. It is easy to prepare, almost every fish can be used and similarly there are a lot of choices for the vegetable ingredients. Today I would like to share my Sinigang na Bilong Bilong sa Kamote. Obviously for my main ingredients I used bilong bilong or moon fish and kamote tops for my
Ulam Burger, Pinoy Burger Steak Style. We do have already posted a Pinoy Burger Steak in the archives, that Burger Steak was however uses real ground Australian beef and Campbell’s Cream of Mushroom Condense Soup for the gravy, premium ingredient for our premium version of the Pinoy Burger Steak. Today I would like to share an affordable version of the Pinoy Burger Steak, our Ulam
Tinolang Manok sa Buko is inspired by a similar dish called Chicken Binakol, a native chicken cooked with young coconut water in bamboo tubes. Our Tinolang Manok sa Buko is instead cooked in a regular household kitchen, with usual kitchen utensils and ingredients that should be available in wet markets and supermarkets including the buko or young coconut. Tinolang Manok sa Buko is
Pork Tenderloin with Mushrooms. I would like to share a simple Pinoy version of cooking stirfry with fresh mushrooms. My point is to try to educate our readers that fresh mushrooms are also available in Manila. They are reasonably priced, and they are available in most supermarkets in Metro Manila. The only reasons in my opinion that fresh mushrooms are not priced at affordable level to
Pansit Bato, Pansit Bicol Special. If you are health buff, Pansit Bato has healthier options. Pansit Bato dried noodles are also available fortified with vegetables, the noodle colors are indicative of what type of vegetable are added to the ingredients of the dried Pansit Bato. For green it is fortified with malungay, yellow with kalabasa and orange with carrots. We do have already a
Dinuguan sa Sampalok. I have finally had a chance to cook Dinuguan sa Sampalok, no this is not Tinumis. Tinumis uses sampalok leaves instead of the unripe fresh sampalok fruits that I used in my Dinuguan sa Sampalok. To highlight my sampalok ingredient in my Dinuguan sa Sampalok, I included same whole un-crushed sampalok in my photos. The sampalok paasim should be cooked
Pinaniki, Ginattang Bopis ng Laguna. If you are not from Laguna you may not know that there is a ginataang version of bopis. In Laguna they call it Pinaniki, do not ask me why or what is in the name, I hope our readers from Laguna or those who have first-hand knowledge of the Pinaniki, Ginattang Bopis ng Laguna can share more information about it. My version of Pinaniki, Ginattang
Monday, October 8, 2018
Monday
Breakfast for baby S porridge with apple
Lunch for baby S finger food of chicken and veg
Lunch for me: smoked salmon leftover from Sunday with bread and butter
Dinner for us: spaghetti bolognese
Tuesday
Breakfast for baby S toast
Lunch for baby S leftover spaghetti Bolognese
Lunch for me: Also leftover spaghetti Bolognese as I always make too much!
Dinner for us: gammon grills/ cauliflower cheese grills
Wednesday
Breakfast for baby S Farley's rusk
Lunch for baby S salmon with sweet potato and broccoli
Lunch for me: toasted sandwich or mini pizzas
Dinner for us: salmon with hollandaise sauce for me, sausages for him
Thursday
Breakfast for baby S yogurt with peach
Lunch for baby S salmon with tomato and possibly baby pasta- S seems to have a mild egg allergy to am waiting to see if I should try pasta or not
Lunch for me: sandwich
Dinner for us: tacos with potato wedges
Friday
Breakfast for baby S yogurt with apple
Lunch for baby S houmous and breadsticks and carrot sticks (cooked)
Lunch for me: houmous and bread sticks and carrot sticks (raw)
Dinner for us: burger and chips
Saturday
Breakfast for baby S porridge with fruit
Lunch for baby S fingerfood - cucumber, cheese, mini rice cakes
Lunch for us: soup and bread
Dinner for us: for me (and to go in the freezer for baby S) slow cooker Lancashire hotpot, something different TBA for him
Sunday
Breakfast for baby S toast with peanut butter
Lunch for baby S pouch of coconut chicken and butternut squash curry
Lunch for us: breakfast burritos
Dinner for us: Santa Fe chicken
Sunday, October 7, 2018
Inihaw na Talakitok sa Hotplate. Sometimes it is more convenient to grill a fish using your regular stove using hotplate. This will spare you of all the troubles of preparing your outdoor barbeque grill for just one serving of fish for the lunch or dinner. Be aware also that grilling fish indoors will trap all the smoke and fumes created in grilling fish indoors. Therefore I would suggest
This week I made bread with one of the finalists from the Great British Bake Off. It's not every day that you can say that!
I was lucky enough to get a free ticket to the Cake and Bake Show for the Friday, and lucky that my husband offered to take a day off work and look after our seven month old baby. I wasn't gone for the whole day but I did miss my little girl, though she was quite happy with daddy!
The show is a mixture of stalls selling everything from cakes and fudge to cake decorating equipment to kitchen knives, with three demonstration stages and a handful of other things to do - for instance one of the cake decorating stalls had a table where you could sit and be shown how to make a simple sugar flower, or you could get your nails done for free by students from a beauty college (the first time in seven months I've worn nail varnish I think!).
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| Jane Asher demonstrating at the Cake and Bake Show |
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| Paul Jagger demonstration |
Bake with a Legend had a stand with none other than Jane Beedle, GBBO 2016 finalist, where you could sign up for a free baking session, so I did. Bake with a Legend allows you to hold an event like a party, hen night or corporate event, where you bake with one of a selection of GBBO participants - or you can sign up to a public session and buy an individual place. It's not cheap - £99 for the public session or £895 for a group of up to 20 in your own home - less than £45 per person if you can get 20 people but I'm not sure how easy that would be, or a group event at £85 per person at one of their locations around the UK for a minimum of 12 people.
It's a great idea as many GBBO fans would love to have a go at baking with their favourite contestant - it's much more than just a meet and greet and doing any sort of baking class usually doesn't come cheap. The company doesn't have any of the actual GBBO winners on their books but there are contestants from different series and whether you were a fan of Howard Middleton or Paul Jagger (who made the amazing lion shaped bread in 2016) you are sure to find someone you like.
At the Cake and Bake Show, I made focaccia with Jane, topped with olives and tomatoes. It was a nice easy recipe - there was even a child taking part who had no trouble with it - but I picked up some useful tips like if your dough is too wet, don't add flour as that changes the ratio of ingredients, but instead add more oil.
Jane was lovely and happy to answer questions about her time on Bake Off, telling us about some of the things she made for her auditions, and that one of her favourite bakes on the show had been Jaffa cakes and the hardest the dampfnudel from one of the technical challenges.
We made the dough and put it in a tin foil tray to take home and bake in the oven. Focaccia only needs a single prove so it did that while I carried it home (it was quite a warm day!) and then I baked the bread later. It was delicious, particularly dipped in a little oil and balsamic vinegar.
I also got to meet Paul from the same series of GBBO who stopped by for a chat.
That was definitely the highlight of my day at the Cake and Bake Show. I realised from looking around the stalls just how much cake decorating equipment I already have! I really must find time to start using it again...
I did buy a few bits and pieces - a set of Lego style moulds that I think I will use for my husband's next birthday cake, some circular cutters (I couldn't remember if I already had any, and they were cheap), a textured mat to roll out icing to make it look like wood, a tiny bow mould and a '40 and fabulous' cake topper which I expect I will get some use out of as I and my school friends all turn 40 next year!
I also had a look at the competition cakes - this is a big part of the Cake and Bake Show. There was a cakes for children section, a wedding cake section, and the main section which had a theme of 'around the world in 80 cakes'. I took a few photos of some of my favourites which you can see below.
If you are interested in cakes and baking and can get to London I recommend the show - I also went to the Cake and Bake Show in 2014 and Cake International in 2012, which were really good as well. A nice day out and of course I couldn't come home without some cake for me and my husband as well!
Baked Embutido. This embutido is wrapped with sinsal, instead with the usual aluminum foil. I wanted to try and bake an embutido with a skin and with no core filling. Sinsal wrapped embutido are supposed to be best baked. The caramelized sinsal skin of the baked embutido came out very appealing with the veined membrane looked wrapper. The embutido mixture is made up of mostly similar
Pinoy Pineapple Honey Glazed Ham. For this Christmas season I would like to share an easy way to glaze your ball cut ham to make it more appealing and of course super yummy. I have mentioned the King Sue Pina Ham on my ingredients, firstly because that what I used, secondly it has a good fat intact even though it is just an economy ball ham cut. But of course any brand of ham with fat will be
Menudo with Christmas Ham. Most of us will usually have a lot of Christmas ham leftover or extra hams from Christmas party give away. In our case we have several ball hams that were from Christmas party give away and gifts from friend. If you have been following us during these couple of week you may have noticed that I have been using ham ingredient on several of my dishes. Today I would like
Pinoy Arroz Valenciana. It has been a tradition that every Christmas we take all the effort to post a new version of paella, bringhe or valenciana. It is also the same dish that is traditionally prepared during the family Noche Buena dinner. It is our belief that a paella, bringhe or valenciana dish is a tradition to most Pinoy that brings the family together. For this year I decided to
Baked Biko Sapin Sapin Style. Traditionally the Pinoy Christmas, native rice delicacies are the food center piece in the old days, especially in the countryside or in the provinces. Most households would cook their especial cooking method of rice with coconut like the Biko, Suman, Puto, Rice Cake, Bibingka and the lists goes on. Today being a very especial day I would like to share
Fried Pork Lumpia Roll with Bacon. Lumpiang Shanghai is always a hit to most Aussie that have learn to love Pinoy food. Every Pinoy party that I attended while in Australia, the Top 3 Pinoy dish that Aussie friends and guests looks or put on their plates for are Lumpia, Pansit and Fried Rice, and Fried Lumpia Roll is top on the list The Lumpiang Shanghai is also one of the favorite
Inihaw na Bangus, Pinaputok na Bangus. Grilled bangus stuffed with tomatoes and onion is one of the usual inihaw na isda dish prepared on most Pinoy special occasion and celebrations for one reason that bangus of any size are always available year round in the Philippines. Now I have to include my Inihaw na Bangus, Pinaputok na Bangus as one of my recommended celebration dish for the
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