At SJA , Manuyo Las Pinas.
Sooo... I'm posting a short one today to get the ball rolling again on my blog. Baby steps.
Here we have a photo about my current hobby, biking.
I don't have a fancy, cutting edge bike; the one I'm currently using is like 70% hand me down parts, 20% bought used, and 10% new but generic stuff. Utilitarian in the strictest sense, but it gets me to where I want to go. It also keeps me relatively fit, even though I have a long way to go before I can bike 100 kilometers a day without dropping unconscious from exhaustion. I'll get there and while I'm on the journey to my 1st 100, I'll post about it here.
I'm still cooking, learning, and experimenting, but my lovely wife wants to cook for me all the time now so she gets some practice. She is getting good at it and I'll feature some of her "go to" dishes here soon.
The end of the year is not really that hectic for us. It just gets crowded in our part of the city. All the people pouring in from the provinces wanting to celebrate it here. Traffic is extra aggravating even though school's already out.
The weather's great in the early morning when it's still dark and cool. Perfect for biking around the neighborhood. I'm enjoying it while it lasts.
Unfortunately this goat will never reach the end of 2015.
Its the year of the Goat and I've resolved to start updating my Food and Travel blog again. Lots of changes and lots of new experiences equals more stories and recipes to share.
This is a relatively easy dish to make. It was inspired by what a local carinderia called "sisig". Maybe it's their version of it, but its far from what I usually encounter. Still, it was a tasty dish that satisfied my grilled meat craving.
My version uses pork cut for sukiyaki, but you can use any suitably tender (belly or loin) or tenderized (boiled pork ears or mask) cut. Make sure it has a bit of fat as that is important for flavor.
We had a modest "Media Noche" dinner to usher in the New Year. It wasn't as festive as the previous year but we made do. I cooked 4 dishes at my apartment and brought it to the main house.
My niece and nephews were sleepy and the table ended up empty for most of the night. Around a quarter to 12, the noise from the firecrackers intensified and the neighborhood lit up with the flash of fireworks. It lasted for about 30 minutes and quieted down slowly after. I traveled back to my apartment at 2am and aside from the sporadic noise of crackers lit a bit late, everything was back to normal.
Anyway, here's a summary of what I brought over.
I don't really know the exact name of this dish, but we had it often enough when I was growing up. It starts out sort of like stir fried beef and bok-choy (pechay) then ends up more like a stew, hence the "guisado" part of the name.
Whatever it's actually called, its pretty good with rice and fried fish. We don't usually pair it with other meat dishes since it already has beef in it.
As a kid, I was fascinated with the “abuhan” or the dirty kitchen that was common in provincial households. During the yearly fiestas, I would play around the cooking area where they had large fires burning to cook the food. I would sometimes ask for / beg / filch a scrap of meat to roast over the fire. Good times.
I’ve been cooking since I was a teenager and could be trusted with the stove. It was part of our daily chores since my mom was working and someone had to prepare meals when she was away. Cooking rice was the first thing I learned.
Here's a quick and easy way to make "roast" chicken. It isn't really roasted in the traditional sense but we are aiming to get the texture of roast chicken without the use of a large oven. We'll start by poaching our marinated chicken then we will use a humble oven toaster to finish off this tasty dish.
You can actually make grilled chicken or what looks and tastes like grilled chicken if you have a hot enough oven. If you can maintain a specific temperature in the oven, the chicken will become seared and the its interior will cook properly. In our recipe here we won't be able to get the proper temperature to sear the chicken properly (since we are using a simple oven toaster) but we can make the skin a bit crispy.