11 Monay with Cheese. Sold along the streets of UP Diliman.
12 Mongolian Barbecue. At the College of Engineering, UP Diliman.
13 Tapa mix. Mang Jimmy's.
14 Ground pork and lumpiang shanghai. Aristo-cart, Eng'g Bldg, UP Dil.
15 Chicken Mami at hamburger. Vinzon's Hall, UP Dil.
16 Corn with cheese powder. Sold along the streets, UP Dil.
17 Mojos at Potato Corner in Vinzon's.
18 Sapin-sapin, nilupak, and other kakanin. Outside Shopping Center, beside the COOP.
19 Pita Sandwiches, at Oz Cafe. (Which has now closed shop).
20 Pesto Chicken Pasta. Choco Kiss.
Thanks to Rita Badilla, Rin Bautista, Chet Del Rosario, and 78-14985, for contributions. 21-30 coming soon.
Showing posts with label favorites. Show all posts
Showing posts with label favorites. Show all posts
Saturday, February 16, 2008
Sunday, January 13, 2008
Ang Tanda Mo Na! (Sandaang Bogchi sa UP)
To celebrate the centennial of my alma mater, University of the Philippines, I have decided to get myself and other Yupistas reminiscing about the good, old days. So I’m going to make a list of one hundred good eats at UP because I find that the subject of food always gets people fired up like an Andok’s Manok rotisserie, and UP… well, UP always gets the true blue UP citizen waxing. I don’t know if I can make it to 100 all by myself so I’ll be surveying other UP folks in my admittedly tight and small circle to find out what they consider to be good eats, or even the best eats, UP style.
Actually, all UP students—young and old both, UPCAT takers and transferees alike ☺, are welcome to add to this list—or make their own list! I always say if people just spent their time making lists instead of plundering their own country (attention: politicians!) or invading perfectly sovereign territories (attention: US and other imperialist nations!) or killing off journalists and dissenters (attention: current administration!), then the world would be an infinitely better place—an earthly heaven—to live in. Unless, of course, you were making a list of ways to plunder your country, or a list of sovereign territories to invade, or journalists and dissenters to kill. The point is, it may be a tad OC, but making a list never hurt anybody. In fact, making a list about food would probably make anybody just the tiniest bit happy.
So, without further ado, I am starting off this list (in random order now) and hopefully add to it as I get more bogchi info/reviews. I hope to get examples from other UP campuses although, since I studied in Diliman, it will at least at the start be a bit Diliman-centric.
1 Breaded Porkchop with rice and sautéed togue (mung bean sprouts). Slathered with artery-clogging gravy and sprinkled with Knorr seasoning. At CASAA.
2 Seafood Pasta in White Sauce. At the Orange House (which used to be Green House), beside AS 101, during my undergrad stay (circa late 90s to 2000). The place was consigned to Albergus so there were some pretty good—not so cheap but worth it—eats there. The pasta station offered a choice between white, red, and meat sauce. It’s been a while since I graduated from college. It’s not there anymore. The Seafood Pasta in White Sauce remains alive, to quote Debbie Gibson, “only in my dreams.”
3 Kwek-kwek, fishballs, squidballs, chickenballs. In any random street corner or in front of any building. In Diliman, noteworthy are the ones in front of the MassComm building, Main Lib, and on either side of Shopping Center. Best with a side order of a Blue Book (for when there are exams).
4 Keema with Squid. Or is it Squid with Keema? Anyway, it’s pieces of squid with hot, spicy, curried ground beef. At that place in Arcade that serves Persian food (daw. Hehe).
5 Mechado rice. There was this house in Area 1 (just beside the Post Office) that served rice meals (rice and any one viand). You could ask for your rice to be topped with Mechado sauce regardless of what your ulam is! It was awesome, like getting 1 and ½ ulam. So at any given day, your meal could be Adobo with Rice… and Mechado! (Which of course begs the question: Adobo AND Mechado? What gives? To which I say… Up yours, Food Fascist! This space is reserved only for gastronomic pluralists. Hmph!).
6 ISAW, ISAW, ISAW (entrails). Plus some dugo (dried, grilled blood), barbecue, and adidas (chicken feet). Best places for these are near Balay Kalinaw and beside the Post Office.
7 Dayap Chiffon Cake. Two layers of soft cake sandwiching sweet lime custard, covered in sweet, birthday cake icing. At Choco Kiss.
8 Combisilog. Combination of hotdog, luncheon meat, and shredded tapa (beefsteak), with egg of choice and fried rice. At Rodic’s or Paper Cup. In Shopping Center. (May Paper Cup pa ba?).
9 Fruits in Cream. The cheapest FiC, at P15 per scoop. Green Tea flavor is great. Shopping Center.
10 Fried lumpiang gulay (vegetable wrap). With spicy chili-vinegar. In any random street corner or in front of any building.
… 10 down. 90 to go…
Actually, all UP students—young and old both, UPCAT takers and transferees alike ☺, are welcome to add to this list—or make their own list! I always say if people just spent their time making lists instead of plundering their own country (attention: politicians!) or invading perfectly sovereign territories (attention: US and other imperialist nations!) or killing off journalists and dissenters (attention: current administration!), then the world would be an infinitely better place—an earthly heaven—to live in. Unless, of course, you were making a list of ways to plunder your country, or a list of sovereign territories to invade, or journalists and dissenters to kill. The point is, it may be a tad OC, but making a list never hurt anybody. In fact, making a list about food would probably make anybody just the tiniest bit happy.
So, without further ado, I am starting off this list (in random order now) and hopefully add to it as I get more bogchi info/reviews. I hope to get examples from other UP campuses although, since I studied in Diliman, it will at least at the start be a bit Diliman-centric.
1 Breaded Porkchop with rice and sautéed togue (mung bean sprouts). Slathered with artery-clogging gravy and sprinkled with Knorr seasoning. At CASAA.
2 Seafood Pasta in White Sauce. At the Orange House (which used to be Green House), beside AS 101, during my undergrad stay (circa late 90s to 2000). The place was consigned to Albergus so there were some pretty good—not so cheap but worth it—eats there. The pasta station offered a choice between white, red, and meat sauce. It’s been a while since I graduated from college. It’s not there anymore. The Seafood Pasta in White Sauce remains alive, to quote Debbie Gibson, “only in my dreams.”
3 Kwek-kwek, fishballs, squidballs, chickenballs. In any random street corner or in front of any building. In Diliman, noteworthy are the ones in front of the MassComm building, Main Lib, and on either side of Shopping Center. Best with a side order of a Blue Book (for when there are exams).
4 Keema with Squid. Or is it Squid with Keema? Anyway, it’s pieces of squid with hot, spicy, curried ground beef. At that place in Arcade that serves Persian food (daw. Hehe).
5 Mechado rice. There was this house in Area 1 (just beside the Post Office) that served rice meals (rice and any one viand). You could ask for your rice to be topped with Mechado sauce regardless of what your ulam is! It was awesome, like getting 1 and ½ ulam. So at any given day, your meal could be Adobo with Rice… and Mechado! (Which of course begs the question: Adobo AND Mechado? What gives? To which I say… Up yours, Food Fascist! This space is reserved only for gastronomic pluralists. Hmph!).
6 ISAW, ISAW, ISAW (entrails). Plus some dugo (dried, grilled blood), barbecue, and adidas (chicken feet). Best places for these are near Balay Kalinaw and beside the Post Office.
7 Dayap Chiffon Cake. Two layers of soft cake sandwiching sweet lime custard, covered in sweet, birthday cake icing. At Choco Kiss.
8 Combisilog. Combination of hotdog, luncheon meat, and shredded tapa (beefsteak), with egg of choice and fried rice. At Rodic’s or Paper Cup. In Shopping Center. (May Paper Cup pa ba?).
9 Fruits in Cream. The cheapest FiC, at P15 per scoop. Green Tea flavor is great. Shopping Center.
10 Fried lumpiang gulay (vegetable wrap). With spicy chili-vinegar. In any random street corner or in front of any building.
… 10 down. 90 to go…
Tuesday, August 28, 2007
EGG: A Tribute
It’s been a year—give or take a few days—since I decided to start this blog and inflict any remotely food-related thoughts I had on the 5 people who frequent it. That would be my 2 sisters, my friend, Aly… let me revise… the three people who frequent this blog.
I just realized that I haven’t written anything about my most favorite food in the world, Egg. I have been remiss. This mistake must be corrected. Tribute must be paid, and so it shall.
I love eggs. I love eggs by themselves or with other ingredients in a main dish. I love them fried sunny side up, or scrambled, or as omelet. I love them hard-boiled with a pinch of salt. I used to love them soft-boiled, almost raw and mixed in with rice, or completely raw stirred in with Sarsi or Mirinda True Orange. I love century eggs. Red (duck) eggs, quail eggs. I would love to try ostrich eggs someday.
If health weren’t an issue, I’d eat at least one egg, or one dish made with eggs, everyday for the rest of my life. But since I can’t do that—I want to live longer than 35 years old—I’ll just have to settle for making a happy list of EGGy foods I love. Making a list makes me happy. Eggs make me happy. Making a list about eggs just about gives me a happy:
1. Sausage Scramble at Heaven N’ Eggs. Heaven N’ Eggs is a place everyone should go to get an egg fix. My favorite is the Sausage Scramble, which is actually an omelet (because, as we know, when Filipinos say “scrambled egg,” we mean “omelet” and when we say “omelet,” we actually mean ground pork patties. It’s a crazy country we live in.) filled with chorizo, longganisa bits, and green and red bell peppers. My second favorite is the Macarena Scramble, an omelet filled with ground beef, chorizo bits, corn, and peppers. Both omelets come with a choice of rice or pancakes and fries or hash browns. The last time I ate at HnE, though, I was massively disappointed. They pretty much changed their menu, and not in a good way. Names have been changed because, basically, they cut some necessary ingredients from their main dishes. So the sausage scramble is just longganisa now. And I think the Macarena is gone. And the portions are smaller! Que barbaridad! Needless to say, I have not been back since early this year, I think. I hope HnE has shaped back up since then. I hate restaurants that make their serving sizes smaller. I’d rather pay more for the same amount of food than pay the same price for significantly less. Bad restaurant, bad.
2. Scrambled egg, with sardines, tomatoes, and onions. In Bicol, early this year, during counseling mission. Partnered with amazingly good and greasy Argentina corned beef. People in Bicol know how to cook. My mom also used to cook sardine scramble eggs when I was a kid. But, honestly, the cooking woman in Bicol did it better.
3. Egg Salad Sandwich. Hot pan de sal or crunchy baguette.
4. Century Egg. I had my first taste of what is basically rotten egg in high school. Had a great meal at a Chinese resto with my high school best pal and her family. I never thought something as gross looking could be as delicious.
5. Crab Foo Yong. (Tama ba spelling?)
6. Sunny Side Up, with longganisa, tocino, corned beef, or all 3, on the side.
7. Scrambled, with tinapang fish, or 555 Hot and Spicy Fried Sardines, or Spanish Sardines, or Spanish Style Bangus on the side.
8. Quail Eggs. Hard-boiled, with salt, sold along any street in packs of 5.
9. Hard-boiled chicken egg, with salt.
10. Red egg, with sliced tomatoes. Perfect with pork barbecue at the Beach House in UP. Or with adobo flakes. (This second one is a favorite of Ate My. She orders this at Chocolate Kiss. She cooked this one time at home too. It worked out well for my tongue).
11. Quiche.
12. Kwek-kwek! Hard-boiled quail eggs, dipped in orange batter, and deep-fried. With a sweet-sour-spicy sauce and/or garlic, onion, and chili-infused vinegar. Sold along any street corner.
13. Nido or Bird’s Nest Soup, with Quail Eggs. At any Chinese resto. Or instant, courtesy of Knorr.
14. Instant chicken or beef noodles with egg. Great for when you’re sick or… when you’re not.
15. Egg pie!
16. Egg pie!!
17. Egg pie!!!
18. Sausage McMuffin with Egg. At McDonald’s.
19. Omelet, with diced potatoes and onions. Homemade by my mom.
20. Omelet, with hotdog bits and grated cheese. My own invention. Quick and easy.
Ingredients:
3 eggs
2-3 hotdogs, cut into bite-sized pieces
1 cup grated cheese
salt, pepper, garlic powder, herbs to taste
oil for frying
Procedure:
1. Beat eggs. Season with salt and pepper.
2. Fry hotdogs. Set aside.
3. Pour beaten eggs. Season with garlic powder.
4. When eggs are almost cooked, add hotdogs then cheese.
5. Fold omelet if you can. If it breaks, no worries. It’s all good.
6. Sprinkle herbs like basil, rosemary, thyme, marjoram, or chives on top.
7. Serve and enjoy.
21. Liver Spread and Scrambled Egg Pan De Sal. Again, my baby.
Ingredients:
4 large pan de sal, sliced to form buns (or 8 pcs sandwich bread)
2 eggs, scrambled
1 small can liver spread (Reno)
Procedure:
1. Optional: Toast pan de sal.
2. Smear a good amount of liver spread on each pan de sal face.
3. Divide scrambled eggs into 4 pieces. Sandwich one between each pan de sal bun.
4. Serve with hot coffee or hot chocolate or Milo.
I just realized that I haven’t written anything about my most favorite food in the world, Egg. I have been remiss. This mistake must be corrected. Tribute must be paid, and so it shall.
I love eggs. I love eggs by themselves or with other ingredients in a main dish. I love them fried sunny side up, or scrambled, or as omelet. I love them hard-boiled with a pinch of salt. I used to love them soft-boiled, almost raw and mixed in with rice, or completely raw stirred in with Sarsi or Mirinda True Orange. I love century eggs. Red (duck) eggs, quail eggs. I would love to try ostrich eggs someday.
If health weren’t an issue, I’d eat at least one egg, or one dish made with eggs, everyday for the rest of my life. But since I can’t do that—I want to live longer than 35 years old—I’ll just have to settle for making a happy list of EGGy foods I love. Making a list makes me happy. Eggs make me happy. Making a list about eggs just about gives me a happy:
1. Sausage Scramble at Heaven N’ Eggs. Heaven N’ Eggs is a place everyone should go to get an egg fix. My favorite is the Sausage Scramble, which is actually an omelet (because, as we know, when Filipinos say “scrambled egg,” we mean “omelet” and when we say “omelet,” we actually mean ground pork patties. It’s a crazy country we live in.) filled with chorizo, longganisa bits, and green and red bell peppers. My second favorite is the Macarena Scramble, an omelet filled with ground beef, chorizo bits, corn, and peppers. Both omelets come with a choice of rice or pancakes and fries or hash browns. The last time I ate at HnE, though, I was massively disappointed. They pretty much changed their menu, and not in a good way. Names have been changed because, basically, they cut some necessary ingredients from their main dishes. So the sausage scramble is just longganisa now. And I think the Macarena is gone. And the portions are smaller! Que barbaridad! Needless to say, I have not been back since early this year, I think. I hope HnE has shaped back up since then. I hate restaurants that make their serving sizes smaller. I’d rather pay more for the same amount of food than pay the same price for significantly less. Bad restaurant, bad.
2. Scrambled egg, with sardines, tomatoes, and onions. In Bicol, early this year, during counseling mission. Partnered with amazingly good and greasy Argentina corned beef. People in Bicol know how to cook. My mom also used to cook sardine scramble eggs when I was a kid. But, honestly, the cooking woman in Bicol did it better.
3. Egg Salad Sandwich. Hot pan de sal or crunchy baguette.
4. Century Egg. I had my first taste of what is basically rotten egg in high school. Had a great meal at a Chinese resto with my high school best pal and her family. I never thought something as gross looking could be as delicious.
5. Crab Foo Yong. (Tama ba spelling?)
6. Sunny Side Up, with longganisa, tocino, corned beef, or all 3, on the side.
7. Scrambled, with tinapang fish, or 555 Hot and Spicy Fried Sardines, or Spanish Sardines, or Spanish Style Bangus on the side.
8. Quail Eggs. Hard-boiled, with salt, sold along any street in packs of 5.
9. Hard-boiled chicken egg, with salt.
10. Red egg, with sliced tomatoes. Perfect with pork barbecue at the Beach House in UP. Or with adobo flakes. (This second one is a favorite of Ate My. She orders this at Chocolate Kiss. She cooked this one time at home too. It worked out well for my tongue).
11. Quiche.
12. Kwek-kwek! Hard-boiled quail eggs, dipped in orange batter, and deep-fried. With a sweet-sour-spicy sauce and/or garlic, onion, and chili-infused vinegar. Sold along any street corner.
13. Nido or Bird’s Nest Soup, with Quail Eggs. At any Chinese resto. Or instant, courtesy of Knorr.
14. Instant chicken or beef noodles with egg. Great for when you’re sick or… when you’re not.
15. Egg pie!
16. Egg pie!!
17. Egg pie!!!
18. Sausage McMuffin with Egg. At McDonald’s.
19. Omelet, with diced potatoes and onions. Homemade by my mom.
20. Omelet, with hotdog bits and grated cheese. My own invention. Quick and easy.
Ingredients:
3 eggs
2-3 hotdogs, cut into bite-sized pieces
1 cup grated cheese
salt, pepper, garlic powder, herbs to taste
oil for frying
Procedure:
1. Beat eggs. Season with salt and pepper.
2. Fry hotdogs. Set aside.
3. Pour beaten eggs. Season with garlic powder.
4. When eggs are almost cooked, add hotdogs then cheese.
5. Fold omelet if you can. If it breaks, no worries. It’s all good.
6. Sprinkle herbs like basil, rosemary, thyme, marjoram, or chives on top.
7. Serve and enjoy.
21. Liver Spread and Scrambled Egg Pan De Sal. Again, my baby.
Ingredients:
4 large pan de sal, sliced to form buns (or 8 pcs sandwich bread)
2 eggs, scrambled
1 small can liver spread (Reno)
Procedure:
1. Optional: Toast pan de sal.
2. Smear a good amount of liver spread on each pan de sal face.
3. Divide scrambled eggs into 4 pieces. Sandwich one between each pan de sal bun.
4. Serve with hot coffee or hot chocolate or Milo.
Saturday, May 19, 2007
Bochog, 29
Two days ago, I entered my 29th year as a breathing, eating, living specimen of female humanity. (I share my birthday with Dennis Hopper, Bob Saget, and Jordan Knight of the New Kids On The Block. Or NKOTB—when they tried to stage a comeback in 1992, releasing the wannabe OG single, “Dirty Dawg,” which not many people got but which I liked ‘cause it was Donnie Wahlberg being resident bad boy… I like to know these things).
Anyway… In celebration thereof, I present, in random order...
Bogchi, 29
(29 Eats)
1. Breaded Porkchop. With gravy, rice, and bean sprouts. At CASAA, UP-Diliman.
2. Quikiam. Authentic Chinese. With spicy sweet sauce. At a food fair my parents brought me to when I was a kid.
3. Green Tea and Sesame Seed Ice Cream. At Teriyaki Boy.
4. Lumpiang Shanghai. Best with Nido with Quail Eggs Soup. At Chopstick Restaurant, Cubao, when I was a kid and the waiters/waitresses all told me to come back and eat some more. I did come back, several times, and I ate. More and more. The Chopstix restaurant in Cubao today is not the same restaurant. It’s a poor replacement.
5. Chicken Macaroni Sopas. With hotdog bits, carrots, green peas, raisins, and yellowed with a block of margarine. Homemade, by my mom.
6. Dayap Chiffon Cake. At Chocolate Kiss.
7. Leche flan.
8. Salted Fried Squid. At North Park.
9. Pork BBQ. Great with itlog na pula (duck egg), misua soup, and of course, 1 and ½ rice. At Beach House, UP-Diliman.
10. Pancit Malabon. In Malabon.
11. HFIK. Hotdogs fried in ketchup.
12. Quarter Pounder. With Twister fries. At McDonald’s. McDonald’s should make Twister fries a regular part of their menu. I should petition McDonald’s. I probably won’t, though. Have lots of nothing to do.
13. KFC Chicken. Original.
14. Carbonara. At Napoli’s / A Veneto.
15. Halo-Halo. Minimalist, just 3 ingredients. At Razon’s.
16. Lechon Wrap. With hoisin-mayo sauce. My sister’s wedding.
17. Zeb-Zeb. Cheesy puffed corn. In Malabon.
18. Isaw. Pig and chicken entrails. Grilled, charred, dunked in vinegar sauce. At UP, near SC and also near Balay Kalinaw.
19. Root beer float. At A&W. The only thing that keeps A&W, ahem, afloat.
20. Chicken and/or Seafood Crepe. With some kind of white garlic cheese sauce and a siding of veggies. Best with Maggi Savor. At Full House in Katipunan, during the late 90s when I was a dorky college student. Full House has been replaced by The Old Spaghetti House, which I’ve not been to. After all these years, I still long for Full House, with its nursery school ambience, Maggi Savor on every table (or was it Knorr Seasoning? I can’t remember.), and profiteroles in cups. Sweet.
21. Sisig. Chopped pig face (ears and cheeks), sautéed until crispy, seasoned with Knorr Seasoning, calamansi juice, and hot sauce. At Gerri’s Grill. At Congo’s, too, for sisig with mayonnaise. Monterey’s for instant sisig.
22. Ika Fry and Potato Balls. At Tokyo-Tokyo.
23. Yakisoba. Instant Japanese style cup noodles. Nissin’s.
24. Apple flavored wine.
25. Fresh orange juice.
26. Green mango with alamang (shrimp paste).
27. All meat pizza.
28. Longganisa, longganisa, longganisa.
29. Chilli dog. Smokey’s. There’s one in Ortigas, which is great ‘cause I thought Smokey’s had ceased operations. What a beautiful surprise! Will be in Ortigas on Monday. Might drop by Smokey’s, see if the hotdogs are still, in the words of future inmate Paris, HOT.
Anyway… In celebration thereof, I present, in random order...
Bogchi, 29
(29 Eats)
1. Breaded Porkchop. With gravy, rice, and bean sprouts. At CASAA, UP-Diliman.
2. Quikiam. Authentic Chinese. With spicy sweet sauce. At a food fair my parents brought me to when I was a kid.
3. Green Tea and Sesame Seed Ice Cream. At Teriyaki Boy.
4. Lumpiang Shanghai. Best with Nido with Quail Eggs Soup. At Chopstick Restaurant, Cubao, when I was a kid and the waiters/waitresses all told me to come back and eat some more. I did come back, several times, and I ate. More and more. The Chopstix restaurant in Cubao today is not the same restaurant. It’s a poor replacement.
5. Chicken Macaroni Sopas. With hotdog bits, carrots, green peas, raisins, and yellowed with a block of margarine. Homemade, by my mom.
6. Dayap Chiffon Cake. At Chocolate Kiss.
7. Leche flan.
8. Salted Fried Squid. At North Park.
9. Pork BBQ. Great with itlog na pula (duck egg), misua soup, and of course, 1 and ½ rice. At Beach House, UP-Diliman.
10. Pancit Malabon. In Malabon.
11. HFIK. Hotdogs fried in ketchup.
12. Quarter Pounder. With Twister fries. At McDonald’s. McDonald’s should make Twister fries a regular part of their menu. I should petition McDonald’s. I probably won’t, though. Have lots of nothing to do.
13. KFC Chicken. Original.
14. Carbonara. At Napoli’s / A Veneto.
15. Halo-Halo. Minimalist, just 3 ingredients. At Razon’s.
16. Lechon Wrap. With hoisin-mayo sauce. My sister’s wedding.
17. Zeb-Zeb. Cheesy puffed corn. In Malabon.
18. Isaw. Pig and chicken entrails. Grilled, charred, dunked in vinegar sauce. At UP, near SC and also near Balay Kalinaw.
19. Root beer float. At A&W. The only thing that keeps A&W, ahem, afloat.
20. Chicken and/or Seafood Crepe. With some kind of white garlic cheese sauce and a siding of veggies. Best with Maggi Savor. At Full House in Katipunan, during the late 90s when I was a dorky college student. Full House has been replaced by The Old Spaghetti House, which I’ve not been to. After all these years, I still long for Full House, with its nursery school ambience, Maggi Savor on every table (or was it Knorr Seasoning? I can’t remember.), and profiteroles in cups. Sweet.
21. Sisig. Chopped pig face (ears and cheeks), sautéed until crispy, seasoned with Knorr Seasoning, calamansi juice, and hot sauce. At Gerri’s Grill. At Congo’s, too, for sisig with mayonnaise. Monterey’s for instant sisig.
22. Ika Fry and Potato Balls. At Tokyo-Tokyo.
23. Yakisoba. Instant Japanese style cup noodles. Nissin’s.
24. Apple flavored wine.
25. Fresh orange juice.
26. Green mango with alamang (shrimp paste).
27. All meat pizza.
28. Longganisa, longganisa, longganisa.
29. Chilli dog. Smokey’s. There’s one in Ortigas, which is great ‘cause I thought Smokey’s had ceased operations. What a beautiful surprise! Will be in Ortigas on Monday. Might drop by Smokey’s, see if the hotdogs are still, in the words of future inmate Paris, HOT.
Tuesday, April 17, 2007
2 Pastas and A Pizza Pan De Sal
Spicy Sardine Vegeroni
Praise the Lord, Hallelujah, for 555! I recently discovered 555’s Hot and Spicy Fried Sardines. It’s like Spanish style sardines but with tomato sauce in it. Because it’s fried, there’s none of the tinny aftertaste that you usually get with regular sardines in tomato sauce. Plus, good heavens, it’s profanely cheap (only 14 pesos for a small can)! So, because I like putting different things in my pasta (especially if they cost me virtually nil), I had to try this with my San Remo vegeroni. The result won’t win any gourmet awards, but it’s tasty enough for everyday meals.
Ingredients:
1 small can 555 Hot and Spicy Fried Sardines (or any brand of fried sardines in oil)
3 medium tomatoes, 1 green, 2 ripe, diced
2 tbsp garlic, minced
1 shallot, minced
1 pat of butter
Salt, pepper, basil to taste
200 grams pasta (I use San Remo vegeroni spirals)
Procedure:
1. Cook pasta according to instructions.
2. Melt butter in pan. Sautee garlic, onion, and tomatoes. Add a bit of oil from sardines. Season with salt, pepper, and basil.
3. Add the sardines. Simmer for a few minutes.
4. Place pasta in bowl. Add sardines. Toss.
5. Sprinkle with parmesan or Italian blend cheese.
6. Enjoy.
Tuna Longganisa Macaroni
I cooked this pasta dish a couple of years ago when all I had in my freezer was some Monterey Lucban Longganisa and in my cupboard, a tin of Century Hot and Spicy Tuna and about 300 grams of macaroni. Vigan longganisa works just as great as both sausages are garlicky and spicy. I’ve also tried using sweet sausages but I prefer spicy, local longganisa in my pasta. Italian sausage can also be an awesome substitute, but it’s rather pricey.
Ingredients:
4 pieces spicy longganisa (Lucban or Vigan)
1 small can Hot and Spicy Tuna
2 tbsp garlic, minced
1 shallot, minced
1 pat of butter
Salt, pepper to taste
Basil, rosemary, thyme, marjoram, optional
300 grams macaroni
Procedure:
1. Cook pasta according to instructions.
2. Remove sausages from casing. Break up the meat as it fries in the pan.
3. Remove meat from pan. Add butter to the lard left in pan. Sautee garlic and onion.
4. Return sausage. Add tuna. Season with salt, pepper, and favorite herbs.
5. Place pasta in a bowl. Add sausage and tuna mixture. Toss.
6. No need for cheese. Just enjoy. But, of course, if you still want to put cheese on it, be my guest. I’m an easy person to convince. Most times.
Tuna Pizza Pan De Sal
I created this from a can of Del Monte Spaghetti Meat Sauce and a can of Century Hot and Spicy Tuna (can you tell I love the stuff?).
Ingredients:
1 small can hot and spicy tuna
1 small can (250 g) spaghetti meat sauce (Italian Style spaghetti sauce is a good substitute)
salt, pepper, garlic powder, basil, and other herbs, to taste
quickmelt or cheddar cheese
pan de sal
Procedure:
1. Combine tuna, spaghetti sauce, and spices.
2. Spread mixture onto pan de sal halves. Top with grated cheese.
3. Toast for 4-5 mins, or until cheese has melted.
4. Serve and enjoy.
Praise the Lord, Hallelujah, for 555! I recently discovered 555’s Hot and Spicy Fried Sardines. It’s like Spanish style sardines but with tomato sauce in it. Because it’s fried, there’s none of the tinny aftertaste that you usually get with regular sardines in tomato sauce. Plus, good heavens, it’s profanely cheap (only 14 pesos for a small can)! So, because I like putting different things in my pasta (especially if they cost me virtually nil), I had to try this with my San Remo vegeroni. The result won’t win any gourmet awards, but it’s tasty enough for everyday meals.
Ingredients:
1 small can 555 Hot and Spicy Fried Sardines (or any brand of fried sardines in oil)
3 medium tomatoes, 1 green, 2 ripe, diced
2 tbsp garlic, minced
1 shallot, minced
1 pat of butter
Salt, pepper, basil to taste
200 grams pasta (I use San Remo vegeroni spirals)
Procedure:
1. Cook pasta according to instructions.
2. Melt butter in pan. Sautee garlic, onion, and tomatoes. Add a bit of oil from sardines. Season with salt, pepper, and basil.
3. Add the sardines. Simmer for a few minutes.
4. Place pasta in bowl. Add sardines. Toss.
5. Sprinkle with parmesan or Italian blend cheese.
6. Enjoy.
Tuna Longganisa Macaroni
I cooked this pasta dish a couple of years ago when all I had in my freezer was some Monterey Lucban Longganisa and in my cupboard, a tin of Century Hot and Spicy Tuna and about 300 grams of macaroni. Vigan longganisa works just as great as both sausages are garlicky and spicy. I’ve also tried using sweet sausages but I prefer spicy, local longganisa in my pasta. Italian sausage can also be an awesome substitute, but it’s rather pricey.
Ingredients:
4 pieces spicy longganisa (Lucban or Vigan)
1 small can Hot and Spicy Tuna
2 tbsp garlic, minced
1 shallot, minced
1 pat of butter
Salt, pepper to taste
Basil, rosemary, thyme, marjoram, optional
300 grams macaroni
Procedure:
1. Cook pasta according to instructions.
2. Remove sausages from casing. Break up the meat as it fries in the pan.
3. Remove meat from pan. Add butter to the lard left in pan. Sautee garlic and onion.
4. Return sausage. Add tuna. Season with salt, pepper, and favorite herbs.
5. Place pasta in a bowl. Add sausage and tuna mixture. Toss.
6. No need for cheese. Just enjoy. But, of course, if you still want to put cheese on it, be my guest. I’m an easy person to convince. Most times.
Tuna Pizza Pan De Sal
I created this from a can of Del Monte Spaghetti Meat Sauce and a can of Century Hot and Spicy Tuna (can you tell I love the stuff?).
Ingredients:
1 small can hot and spicy tuna
1 small can (250 g) spaghetti meat sauce (Italian Style spaghetti sauce is a good substitute)
salt, pepper, garlic powder, basil, and other herbs, to taste
quickmelt or cheddar cheese
pan de sal
Procedure:
1. Combine tuna, spaghetti sauce, and spices.
2. Spread mixture onto pan de sal halves. Top with grated cheese.
3. Toast for 4-5 mins, or until cheese has melted.
4. Serve and enjoy.
Monday, February 12, 2007
Tawilis at Terry's
Last Sunday, Ate My treated me, Ditchie, and Kuya Levi (bro-in-law to be) to dinner at Terry’s Selection Gourmet Store at The Podium. Dinner was nice. This sentence, by the way, is my first understatement for 2007. I plan to make more understatements as the year progresses. It’s all part of my new year’s bid to be droll, fastidious, and ironic because that’s the closest I’ll ever get to being British. Bugger.
Anyway, last Sunday’s dinner was breaded, butterflied, fried tawilis and gambas in garlicky olive oil that we ate with crispy slices of flattened bread. And, because one can never have too much carbo, we also had some silky potatoes with peppers and bits of Spanish sausage. Like I said, dinner was nice. My stomach loved everything. The fried tawilis, with balsamic vinegar for dipping, was a precious discovery, much like Magellan’s discovery of our islands for Spain’s King Philip. Shrimps are always a good thing, even better when they’re shelled and de-veined for no-fuss eating, and best when they’re drowning in a sea of olive oil with about 5,000 garlic cloves and 1,000 siling labuyo. My liver made its protest known a bit later in the evening but I’d gladly live the rest of my life burping like a wee babe just so my tummy can have these gorgeous gastronomic moments.
And the potatoes? Well, I love potatoes. Any way I can eat them is fine by me. I like them fried, boiled and mashed, baked, slathered with mayonnaise, or like last Sunday, sautéed with tomatoes, peppers, and red sausage. It was home food from a home I’ve never been in, of a friend I haven’t met. That last statement didn’t make any sense, did it? That’s another one of my new year’s resolutions, to be glib, and smooth, and suave, because that’s the closest I’ll ever get to being Spanish. Merde.
The menu is in Spanish and I don’t quite remember the actual names of the food I ate. I just remember textures and emotions. We didn’t stay long enough for me to browse through the stacks of gourmet items so I can’t say anything about the store itself, except that it looked like what I imagined Lawson’s store to be. What is Lawson’s store, you ask? Well, it’s the general goods store described in one of Ate My’s historical romance novels, this one set in early 1900s America, around the time of the San Francisco earthquake. I enjoyed reading that book. It was cheesy and sweet, like Pom-Poms and Chiz Curls. Anyway, Terry’s Selection looks like that, only newer and more modern. So I guess it’s retro Lawson’s. Whatever.
The verdict, as if it weren’t obvious, is 4 fishballs and a kwek-kwek* for Terry’s Selection Gourmet Store.
*Rating System:
4 fishballs and a kwek-kwek – Excellent! I could eat this forever!
4 fishballs, no kwek-kwek – V.G.!
3 fishballs – Good.
2 fishballs – Fair. Pwede na.
1 Fishball – Poor. Laman tiyan ka lang.
No Fishball, no kwek-kwek – Pwe! I’d rather go hungry for the rest of my life!
Anyway, last Sunday’s dinner was breaded, butterflied, fried tawilis and gambas in garlicky olive oil that we ate with crispy slices of flattened bread. And, because one can never have too much carbo, we also had some silky potatoes with peppers and bits of Spanish sausage. Like I said, dinner was nice. My stomach loved everything. The fried tawilis, with balsamic vinegar for dipping, was a precious discovery, much like Magellan’s discovery of our islands for Spain’s King Philip. Shrimps are always a good thing, even better when they’re shelled and de-veined for no-fuss eating, and best when they’re drowning in a sea of olive oil with about 5,000 garlic cloves and 1,000 siling labuyo. My liver made its protest known a bit later in the evening but I’d gladly live the rest of my life burping like a wee babe just so my tummy can have these gorgeous gastronomic moments.
And the potatoes? Well, I love potatoes. Any way I can eat them is fine by me. I like them fried, boiled and mashed, baked, slathered with mayonnaise, or like last Sunday, sautéed with tomatoes, peppers, and red sausage. It was home food from a home I’ve never been in, of a friend I haven’t met. That last statement didn’t make any sense, did it? That’s another one of my new year’s resolutions, to be glib, and smooth, and suave, because that’s the closest I’ll ever get to being Spanish. Merde.
The menu is in Spanish and I don’t quite remember the actual names of the food I ate. I just remember textures and emotions. We didn’t stay long enough for me to browse through the stacks of gourmet items so I can’t say anything about the store itself, except that it looked like what I imagined Lawson’s store to be. What is Lawson’s store, you ask? Well, it’s the general goods store described in one of Ate My’s historical romance novels, this one set in early 1900s America, around the time of the San Francisco earthquake. I enjoyed reading that book. It was cheesy and sweet, like Pom-Poms and Chiz Curls. Anyway, Terry’s Selection looks like that, only newer and more modern. So I guess it’s retro Lawson’s. Whatever.
The verdict, as if it weren’t obvious, is 4 fishballs and a kwek-kwek* for Terry’s Selection Gourmet Store.
*Rating System:
4 fishballs and a kwek-kwek – Excellent! I could eat this forever!
4 fishballs, no kwek-kwek – V.G.!
3 fishballs – Good.
2 fishballs – Fair. Pwede na.
1 Fishball – Poor. Laman tiyan ka lang.
No Fishball, no kwek-kwek – Pwe! I’d rather go hungry for the rest of my life!
Friday, January 26, 2007
Playing Favorites
I like lists, like most people… with issues. I make To Do lists even when I have nothing in particular to do. I like to list books I want to read, restaurants I want to dine in, movies I want to watch. I list the things I am thankful for as well as areas that I need to make improvements in. In 2003, I made an Areas for Improvement list and one item in that list read: Be more assertive. Not assertive enough.
Four years after I wrote it, I’m still laughing my substantial behind off thinking about it. Anyone who knows me knows I couldn’t possibly be more assertive. That item should have read: Be less assertive. Not everyone’s out to get you. Most people don’t give a rodent’s derriere about the horrible things you’re going through. Get over yourself, schmuckette.
I still don’t know why I ever thought I needed to assert myself more. I couldn’t be less api than if I donned greasy, cut-up rags, smeared dirt on my face, and pretended to be a vagrant at the overpass in Philcoa. (A stout vagrant? Have you ever seen such a sight, Nigel? No, can’t say that I have, Miss.). But I digress. Like I always do. I like tangents. I especially like going off them. If there’s a tangent to go off on, I’m there.
The point, however, is lists, i.e. that I like to make them. One kind of list I like to make is a favorites list. It’s a heady feeling wracking your brain for—to paraphrase that early 90s rap/dance group, C&C Music Factory—things that make you go, “Uh-uhmm!” It gives me great joy and I’d rather do this than… work. Frankly.
So, without further ado, these are a few of my favorite things…
My Favorite BREAKFAST ITEMS:
1) longganisa (especially Vigan, Lukban, and hamonado)
2) tocino (the pinker, the better!)
3) hotdogs
4) corned beef
5) French toast
6) Pancakes
7) Pan de sal with palaman, either chiz whiz pimiento or nutella or Reno
8) Fried eggs
9) Omelets
10) Garlic fried rice
11) Post raisin and nut bran flakes
12) Swiss Miss (great with a bit of coffee. I wrote a haiku about this. It goes:
Tamis at pait
Masarap pagsamahin—
Swiss Miss and coffee.)
13) Milo (as in #12, great with coffee)
14) Danggit
15) Tinapang Salinas
16) Spanish sardines
17) VMC Spanish style bangus
18) Champorado with tuyo or bulad
19) Hash browns
20) Chocolate-e
21) Fresh orange juice (straight from the bottle. Beri, Beri Good!)
22) Peanut butter and jelly sandwich
23) Reno liver spread (kailangan ulitin. It cannot be emphasized more.)
24) Day-old pizza
25) Leftovers from last night’s dinner
My Favorite MEATS:
1) cold cuts (pepperoni, lyoners, etc.)
2) Italian sausage
3) Hungarian sausage
4) Vigan and Lukban longganisa
5) Tocino
6) Hotdogs
7) Spam / maling
8) Ham
9) Bacon
10) Chorizo de bilbao
11) Corned beef
12) Chicken longganisa
13) Chicken hotdogs
14) Beef franks
15) KFC original recipe chicken
16) Max’s fried chicken
17) Balat ng lechon
18) Lechon kawali
19) Liempo sa Andok’s
20) Chicken nuggets
21) Vienna sausage
22) Meat loaf / beef loaf
23) Hamburger patties
24) Pork chops (lalo na breaded)
25) Siomai at dumplings
26) Meatballs
My Favorite DESSERTS:
1) Dayap Chiffon Cake (at Chocolate Kiss)
2) Bread Pudding (at Circles Resto buffet and EDSA Shangri-La’s breakfast buffet)
3) Leche flan (anytime, anywhere. Kahit butas-butas yan, papatusin ko.)
4) Halo-halo in Razon’s
5) Halo-halo ingredients, like: sweet beans, nata de coco, and kaong
6) Brazo de Mercedes and the Yang to its Yin, Canonigo
7) Sapin-sapin, specifically the white biko-like layer
8) Birthday cake. The ones with marshmallow icing, sweet and sticky.
9) Green Tea and Sesame Seed ice cream (at Teriyaki Boy)
10) Macapuno
11) Inipit
(Note: Actually, I’m not really a dessert person. Hence, the brevity of this list.).
Four years after I wrote it, I’m still laughing my substantial behind off thinking about it. Anyone who knows me knows I couldn’t possibly be more assertive. That item should have read: Be less assertive. Not everyone’s out to get you. Most people don’t give a rodent’s derriere about the horrible things you’re going through. Get over yourself, schmuckette.
I still don’t know why I ever thought I needed to assert myself more. I couldn’t be less api than if I donned greasy, cut-up rags, smeared dirt on my face, and pretended to be a vagrant at the overpass in Philcoa. (A stout vagrant? Have you ever seen such a sight, Nigel? No, can’t say that I have, Miss.). But I digress. Like I always do. I like tangents. I especially like going off them. If there’s a tangent to go off on, I’m there.
The point, however, is lists, i.e. that I like to make them. One kind of list I like to make is a favorites list. It’s a heady feeling wracking your brain for—to paraphrase that early 90s rap/dance group, C&C Music Factory—things that make you go, “Uh-uhmm!” It gives me great joy and I’d rather do this than… work. Frankly.
So, without further ado, these are a few of my favorite things…
My Favorite BREAKFAST ITEMS:
1) longganisa (especially Vigan, Lukban, and hamonado)
2) tocino (the pinker, the better!)
3) hotdogs
4) corned beef
5) French toast
6) Pancakes
7) Pan de sal with palaman, either chiz whiz pimiento or nutella or Reno
8) Fried eggs
9) Omelets
10) Garlic fried rice
11) Post raisin and nut bran flakes
12) Swiss Miss (great with a bit of coffee. I wrote a haiku about this. It goes:
Tamis at pait
Masarap pagsamahin—
Swiss Miss and coffee.)
13) Milo (as in #12, great with coffee)
14) Danggit
15) Tinapang Salinas
16) Spanish sardines
17) VMC Spanish style bangus
18) Champorado with tuyo or bulad
19) Hash browns
20) Chocolate-e
21) Fresh orange juice (straight from the bottle. Beri, Beri Good!)
22) Peanut butter and jelly sandwich
23) Reno liver spread (kailangan ulitin. It cannot be emphasized more.)
24) Day-old pizza
25) Leftovers from last night’s dinner
My Favorite MEATS:
1) cold cuts (pepperoni, lyoners, etc.)
2) Italian sausage
3) Hungarian sausage
4) Vigan and Lukban longganisa
5) Tocino
6) Hotdogs
7) Spam / maling
8) Ham
9) Bacon
10) Chorizo de bilbao
11) Corned beef
12) Chicken longganisa
13) Chicken hotdogs
14) Beef franks
15) KFC original recipe chicken
16) Max’s fried chicken
17) Balat ng lechon
18) Lechon kawali
19) Liempo sa Andok’s
20) Chicken nuggets
21) Vienna sausage
22) Meat loaf / beef loaf
23) Hamburger patties
24) Pork chops (lalo na breaded)
25) Siomai at dumplings
26) Meatballs
My Favorite DESSERTS:
1) Dayap Chiffon Cake (at Chocolate Kiss)
2) Bread Pudding (at Circles Resto buffet and EDSA Shangri-La’s breakfast buffet)
3) Leche flan (anytime, anywhere. Kahit butas-butas yan, papatusin ko.)
4) Halo-halo in Razon’s
5) Halo-halo ingredients, like: sweet beans, nata de coco, and kaong
6) Brazo de Mercedes and the Yang to its Yin, Canonigo
7) Sapin-sapin, specifically the white biko-like layer
8) Birthday cake. The ones with marshmallow icing, sweet and sticky.
9) Green Tea and Sesame Seed ice cream (at Teriyaki Boy)
10) Macapuno
11) Inipit
(Note: Actually, I’m not really a dessert person. Hence, the brevity of this list.).
Thursday, September 21, 2006
My Favorite De Latas
1. Purefoods Chorizo de Bilbao. Salty, sour, spicy, sweet, greasy, fatty, yummy. Kinda pricey though.
2. Purefoods Corned Beef. Beef without the aftertaste. Not stringy. Not runny. (I can't imagine having eaten any other brand of corned beef but when I was younger, I used to eat King Sue corned beef. Probably not a good idea now, as I remember it being too wet. Eesh.).
3. Phillips Meat Loaf. Comfort food on a budget.
4. Reno Liver Spread. Can't be beat. Hot pan de sal and a good coffee short of breakfast heaven.
5. Century Tuna Hot and Spicy. The best tuna. In a sandwhich, or pasta. Or with rice. Ginisa or straight from the can. The only canned fish that rocks.
6. SPAM. Spam, spam, spam!
7. Purefoods Chinese Style Luncheon Meat. Takes the place of Ma-Ling. (I don't think Ma-Ling has ever recovered from that smear campaign during the 90s that implicated it in serious cases of food poisoning. Then again, maybe that's just all in my head. Basta, I remember I stopped buying and eating Ma-Ling during the 90s 'cause I didn't want to die. But I still call luncheon meat Ma-Ling. As in Purefoods Ma-Ling.).
8. Phillips, Purefoods, or Gusto Vienna Sausage. Fried or straight from the can. I love sausages.
9. Victoria's Spanish Style Bangus. Uh-uhm! Aces. I'm not a big bangus fan like my sister (who orders daing na bangus when she eats out. Who the hell orders daing na bangus in a restaurant?!? I swear, that will always remain a mystery to me.) but I love the timpla of this de lata. And the bangus meat is soft, the bangus fat melting.
10. Purefoods Chicken Bits. Good for chicken potato salad.
I'm hungry.
This reminds me of a conversation I had with Gina where she told me that Hollywood films are like canned goods. You like them. You enjoy them. But they don't really call to you. They're not rooted in your personal and cultural experience. At that time, I agreed with her. But having just listed my favorite de latas, I think I may have to disagree a little bit. Not about Hollywood films, obviously.
Eating de lata is a deep, integral part of my experience as a Filipino. I will always eat de lata. I will always love de lata. De lata will always call to me: Come. Eat me. Let me fill you right up. I'm not asking to take the place of good, old-fashioned home-cooking. All I want is my own space in your cupboard...
I'm hungry.
2. Purefoods Corned Beef. Beef without the aftertaste. Not stringy. Not runny. (I can't imagine having eaten any other brand of corned beef but when I was younger, I used to eat King Sue corned beef. Probably not a good idea now, as I remember it being too wet. Eesh.).
3. Phillips Meat Loaf. Comfort food on a budget.
4. Reno Liver Spread. Can't be beat. Hot pan de sal and a good coffee short of breakfast heaven.
5. Century Tuna Hot and Spicy. The best tuna. In a sandwhich, or pasta. Or with rice. Ginisa or straight from the can. The only canned fish that rocks.
6. SPAM. Spam, spam, spam!
7. Purefoods Chinese Style Luncheon Meat. Takes the place of Ma-Ling. (I don't think Ma-Ling has ever recovered from that smear campaign during the 90s that implicated it in serious cases of food poisoning. Then again, maybe that's just all in my head. Basta, I remember I stopped buying and eating Ma-Ling during the 90s 'cause I didn't want to die. But I still call luncheon meat Ma-Ling. As in Purefoods Ma-Ling.).
8. Phillips, Purefoods, or Gusto Vienna Sausage. Fried or straight from the can. I love sausages.
9. Victoria's Spanish Style Bangus. Uh-uhm! Aces. I'm not a big bangus fan like my sister (who orders daing na bangus when she eats out. Who the hell orders daing na bangus in a restaurant?!? I swear, that will always remain a mystery to me.) but I love the timpla of this de lata. And the bangus meat is soft, the bangus fat melting.
10. Purefoods Chicken Bits. Good for chicken potato salad.
I'm hungry.
This reminds me of a conversation I had with Gina where she told me that Hollywood films are like canned goods. You like them. You enjoy them. But they don't really call to you. They're not rooted in your personal and cultural experience. At that time, I agreed with her. But having just listed my favorite de latas, I think I may have to disagree a little bit. Not about Hollywood films, obviously.
Eating de lata is a deep, integral part of my experience as a Filipino. I will always eat de lata. I will always love de lata. De lata will always call to me: Come. Eat me. Let me fill you right up. I'm not asking to take the place of good, old-fashioned home-cooking. All I want is my own space in your cupboard...
I'm hungry.
Tuesday, September 19, 2006
Spicy Ham and Tuna Spaghetti
Do you like your pasta sauce red or white? I like mine orange. Spicy hot orange. Yum!
I served my family this pasta dish a couple of years ago. It blew their taste buds to bits, if I may say so myself. My professor and classmates in Family Therapy class also got a taste when I brought some on the last day of class. Certified box-office gold. My writer friends gobbled it up when I cooked it for them. Aces.
This pasta dish rocks. It has never not rocked. It probably never will. I think it's because of the orange sauce. Feel free to find out for yourself.
Ingredients:
1 kg spaghetti (I use del monte italiana)
1 large can century hot and spicy tuna (drained of oil)
1 large can whole mushrooms (sliced into quarters)
1 250 g pack ham (diced)
your favorite cheese (I use cheddar or parmesan, depending on the state of my wallet. Leftover queso de bola works really well too.)
For the orange sauce:
1 kg italian style spaghetti sauce (I use clara ole)
1 250 ml tetrapack all-purpose cream (I use alaska crema)
garlic and onion (minced), according to preference
salt and pepper, to taste
your favorite herbs/spices (I use mccormick basil, terragon, italian seasoning, and/or pizza seasoning)
For the Garlic Bread:
your favorite bread (I use pan de sal, rye bread, or baguette)
real garlic or garlic powder
olive oil or butter
Procedure:
1. Fry ham. Set aside. Drain oil.
2. Saute garlic and onion. Return ham to pan. Add tuna and mushrooms. Stir-fry.
3. Add spaghetti sauce. Let simmer.
4. Add cream, herbs/spices, salt and pepper. Let simmer. Set aside.
5. Cook spaghetti. Then toss in sauce.
6. In a large baking dish, layer the spaghetti and cheese. Blitz in oven til cheese bubbles.
7. For the garlic bread, mix olive oil or butter with garlic or garlic powder. Blitz in microwave for about 10 seconds. Spread mixture onto bread. Grill/toast for 4-5 minutes.
8. Take out the huge plates. Pasta is not meant to be served on a platito.
9. Turn TV on and enjoy. Or, turn on family chika. Or, both.
I served my family this pasta dish a couple of years ago. It blew their taste buds to bits, if I may say so myself. My professor and classmates in Family Therapy class also got a taste when I brought some on the last day of class. Certified box-office gold. My writer friends gobbled it up when I cooked it for them. Aces.
This pasta dish rocks. It has never not rocked. It probably never will. I think it's because of the orange sauce. Feel free to find out for yourself.
Ingredients:
1 kg spaghetti (I use del monte italiana)
1 large can century hot and spicy tuna (drained of oil)
1 large can whole mushrooms (sliced into quarters)
1 250 g pack ham (diced)
your favorite cheese (I use cheddar or parmesan, depending on the state of my wallet. Leftover queso de bola works really well too.)
For the orange sauce:
1 kg italian style spaghetti sauce (I use clara ole)
1 250 ml tetrapack all-purpose cream (I use alaska crema)
garlic and onion (minced), according to preference
salt and pepper, to taste
your favorite herbs/spices (I use mccormick basil, terragon, italian seasoning, and/or pizza seasoning)
For the Garlic Bread:
your favorite bread (I use pan de sal, rye bread, or baguette)
real garlic or garlic powder
olive oil or butter
Procedure:
1. Fry ham. Set aside. Drain oil.
2. Saute garlic and onion. Return ham to pan. Add tuna and mushrooms. Stir-fry.
3. Add spaghetti sauce. Let simmer.
4. Add cream, herbs/spices, salt and pepper. Let simmer. Set aside.
5. Cook spaghetti. Then toss in sauce.
6. In a large baking dish, layer the spaghetti and cheese. Blitz in oven til cheese bubbles.
7. For the garlic bread, mix olive oil or butter with garlic or garlic powder. Blitz in microwave for about 10 seconds. Spread mixture onto bread. Grill/toast for 4-5 minutes.
8. Take out the huge plates. Pasta is not meant to be served on a platito.
9. Turn TV on and enjoy. Or, turn on family chika. Or, both.
Tuesday, August 29, 2006
THE BEST... Attention: Aly!
... sisig is still Gerry's sisig. Dencio's rocks too. Congo Grill's tastes unique 'cause they put mayo in it. For store-bought sisig, Monterey's is tops. Haven't tried Purefoods... Speaking of Purefoods, their chorizo bilbao is Y.U.M.M.Y. Mahal nga lang.
... veggie balls can be found in Pag-asa, Quezon City. In an eskinita somewhere there. I remember it's the road leading to the wet market. It's a regular fishball stand in front of a house. But instead of fishballs, they sell their own homemade veggie balls made of diced carrots, onions, and garlic, and fried like regular fishballs. They look like mini veggie kwek-kweks. I ate a lot of them as a kid growing up in Pag-asa. It was either fishballs or these. Those were good times. Good times.
... veggie balls can be found in Pag-asa, Quezon City. In an eskinita somewhere there. I remember it's the road leading to the wet market. It's a regular fishball stand in front of a house. But instead of fishballs, they sell their own homemade veggie balls made of diced carrots, onions, and garlic, and fried like regular fishballs. They look like mini veggie kwek-kweks. I ate a lot of them as a kid growing up in Pag-asa. It was either fishballs or these. Those were good times. Good times.
Friday, August 25, 2006
The Best...
... fishballs are sold along the intersections of K-I and K-8th and K-I and K-7th streets, Kamias, QC. All fishballs are the same (since they're procured from the same smelly, fishy place, anyway). It's the sauce that makes the difference. The sauce used by vendors along K-I, particularly in front of the Holy Family Parish Church tastes different from your regular fishball sauce. Usually, the sauce for fishballs (which, according to a vendor I talked to, is made up of ketchup, soy sauce, sugar, cornstarch, and spices) tastes more ketchupy, if you're lucky. If you aren't, it just tastes like burnt flour with siling labuyo. But the K-I sauce retains the sweet-sourness of the soy sauce. The color is darker (which probably reflects the greater proportion of soy sauce) and the texture is smoother. It's the best sauce I've ever had with my fishballs. (The next best fishballs are found along Katipunan, but they come nowhere near Kamias').
... isaw baboy, bituka, betamaks are found in UP-Diliman. If you're a true-blue UP student, you know what of I speak. 2 places vie for the best when it comes to isawan in UP, the one beside the post office and the one near balay kalinaw. Both are at opposite ends of the road along which the SC is located. The isaw at these places are crispy, crunchy, and clean! (At least, they taste clean, and I've never had strep throat eating them. Which is not what I can say about the isaw in Malansing Street, Malabon. I made the mistake of eating isaw there a few days before my 17th birthday. It gave me the worst case of sore throat. Ever. Never eat isaw in Malansing Street, Malabon. It might kill you.). The sauce they dip the isaw in rocks too. Near the post office, the isaw sauce is sweeter. Near balay kalinaw, it's more vinegary. Both rock my tongue.
... isaw baboy, bituka, betamaks are found in UP-Diliman. If you're a true-blue UP student, you know what of I speak. 2 places vie for the best when it comes to isawan in UP, the one beside the post office and the one near balay kalinaw. Both are at opposite ends of the road along which the SC is located. The isaw at these places are crispy, crunchy, and clean! (At least, they taste clean, and I've never had strep throat eating them. Which is not what I can say about the isaw in Malansing Street, Malabon. I made the mistake of eating isaw there a few days before my 17th birthday. It gave me the worst case of sore throat. Ever. Never eat isaw in Malansing Street, Malabon. It might kill you.). The sauce they dip the isaw in rocks too. Near the post office, the isaw sauce is sweeter. Near balay kalinaw, it's more vinegary. Both rock my tongue.
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