FTF: Bagoong Rice with Kangkong Bits

Okay I'll be honest, this was inspired by Chowking's Pork Chao Fan. Since I started my cravings for the first 2 months of my pregnancy, I have been praying for Chowking's Pork Chao Fan everyday. But as reality speaks, time won't permit me or us to go out everyday just to buy Pork Chao Fan. So what did I ended up doing? Yeah, I made my own version at home. Basically what I prepared was just rice mixed in shrimp paste, some  meat from a left over Picadillo. Then I added some chopped Kangkong (or cabbage water) to make it more nutritious. That's it!

I just want to clear things, it didn't taste like the original Chowking Pork Chao Fan, maybe close but not entirely.

Food Trip Friday

Web Hosting

Just a few days ago, I was notified by an advertiser that getting my blogs it's own domain would be advisable because it's ideal for most advertisers websites with it's own domain. My food blog has been running for almost 3 years. Part of my task in a week is to post various ads. Somehow, for the past years, it's been doing well for my site. My food blog is one of my priorities when it comes to online postings.

I was introduced to a cheap web hosting for as low as $4 a month. It is also recommended for business hosting . 

Food and business has always been related. 

This food blog's been getting a consistent rating, traffic and readers. And I have a feeling that it will grow into something bigger someday. One of my main concerns on bringing this food blog to the next level is the idea on how, when,  and where will I begin.

Corned Tuna Melt and Mashed Potatoes

Another inspired dish from Chef Ed Quimson

So I was watching the very same episode of Full Time Moms where Chef Ed Quimson introduced his featured dish which is Fish Salpicao. In -between, he was sharing ideas on how to prepare fish dishes that can be enticing to the kids. One of them is this dish I am featuring. Chef Ed Quimson breezed through it really fast, so I was able to remember keywords: Mashed Potatoes, Corned Tuna, Quickmelt Cheese then Bake It!

I wasn't even able to get the name of this dish, so I named it myself. Corned Tuna Melt and Mashed Potatoes.

Ingredients: Servings 4-5

• 5-6 medium sized potatoes (peeled, boiled then mashed) 
• 3 cans of corned tuna
• 1/2 tsp ginger (minced)
• 1 medium red onion (chopped)
• 1 medium eggplant (chopped into tiny pieces)
• 2 tsp butter
• olives
• cooking oil for sautéing
• 1 cup of grated Parmesan cheese
• 1 cup of another kind of cheese (your choice)

White Sauce:

• 4 tsp butter
• 1 1/2 tbsp all purpose flour
• 1 1/2 cup fresh milk

How To:

• In a pan, saute onion, ginger and corned tuna. stir for a few seconds.
• Add eggplants then stir again for a few seconds. Set Aside.
• In a bowl mix mashed potatoes with 2 tsp butter to add texture.
• In your baking dish spread the mashed potatoes evenly.

• Layer your cooked corned tuna on top of the prepared mashed potatoes.

• Add olives for more flavor.

In a sauce pan, prepare your white sauce: 

• Mix 1 1/2 tbsp all purpose flour with fresh milk
• In a sauce pan, melt butter.
• Then add prepared flour and milk mixture.
• Stir in low fire until thickened.

• Top your dish with the cooked white sauce and your choice of cheeses.

• Bake it for 15 minutes.

Potato is a great alternative  instead of pasta and rice. This dish turned out to be heavy. Of course, it's nice to treat the kids with some chips to match.

FTF: Mom's Beef Asado

Here's my food trip a few Fridays ago. My absence from joining Food Trip friday was caused by a slight emergency. I had a little trouble with my pregnancy  2 weeks ago. I was on bed rest, trying to regain strength so my parents came over and brought one of my favorite viands. I actually requested for this "ulam" (viand). I love my mom's version of Beef Asado. My mother's asado is far different from the various asado dishes we know  from around the world. Since it's a Filipino viand, expect that it's going to be like your typical Filipino pork stew.

Food Trip Friday

Pinoy Pork Steak Meets Country-Style

It's Filipino Steak Recipe with Country style ribs. The fat and skin that came with the ribs brought out so much flavor. I got to say, it turned out to be better than our typical Filipino pork steak. Country style ribs are meaty and easy to cook.

Ingredients:

• 6 pcs country style ribs (cut into half)
• 1 cup soy sauce
• 1/4 cup calamansi juice
• 5 cloves garlic (crushed)
• 1 red onion (sliced into rings)
  
• 1 cup water
• a dash of salt
• 1/2 tsp of granulated pepper
• 1/2 tsp sugar
• 2 tbsp cooking oil

How To:

• In a sauce pan, mix country style ribs with soy sauce, crushed garlic, calamansi juice, water, sugar, salt and pepper.
• Bring to boil until meat is cooked. 
• Add water just enough not to dry up the pan. Once cooked, separate meat from sauce. Set aside.
• In a frying pan, heat the oil and fry each rib until brown and juicy.
• When all ribs are fried, add the remaining sauce and simmer for a few seconds.
• To garnish, top the ribs with the fresh onion rings.

You just got to love Filipino Steak!

Fish Salpicao

Inspired by Chef Ed Quimson's recipe

So I was on break for 1 week. And some things I greatly enjoyed and kept me company during my short break are the cooking shows and talk shows on local television. At 5 o' clock in the afternoon, Monday- Friday my eyes are always glued on Full Time Moms QTV 11, which is hosted by Christine Jacob-Sandejas and Suzi Entrata-Abrera. My favorite segment of the show is when they introduce recipes from their guests and most especially  from professionals like Chef Ed Quimson. And my featured Fish Salpicao dish is one of the dishes I learned. Actually, it is a dish that's very easy to prepare.

So I mentioned that this post was "inspired by" Chef Ed Quimson's recipe. I had to make adjustments according to my preference. I added some okra and instead of mixing the ingredients in a bowl before cooking, I immediately sauteed the garlic in butter then added the rest of the ingredients after. Over-all, everything was based on Chef Ed Quimson's Fish Salpicao. Please check the link below for his recipe.

FISH SALPICAO by Chef Ed Quimson

Aling Kika's Biko

When it comes to Filipino native delicacies, few made it on my list and one of them is Aling Kika's special biko. It's the only Biko that I like because it's always freshly made. My hometown is just so happen to be the next point after Cainta Rizal, so it's been easy for me and family to buy anytime we want to. We serve it during our regular family dinner, parties, coffee with friends like what my parents would often do and of course, whenever one feels like eating biko.

Aling Kika's biko is one the delights I craved during the first trimester of my pregnancy.  Since I don't live in my hometown anymore, I ask my parents to buy it for me.  There were times when my dad would tell me: why not buy biko somewhere near your place. I said: There's nothing like Aling Kika's biko. It's the only biko that I love to eat. Well, it was really nice of my parents to buy some everytime I crave for it.

Biko is a famous Filipino native delicacy made of sticky rice made topped with latik which is made of coconut milk. This is one of the desserts I plan to serve when I see my friends next week. It's something old, familiar, it's a classic delicacy. Make a delicious stop- over at Aling Kika's if ever you're in Cainta Rizal. As for me and my childhood friends,  it's been forever since the last time we saw each other so it's going to be something new for everyone again.