Monday, May 31, 2010
Another version was the use of peanut butter instead of the jam. The idea is to combine the sweet taste of the jam spread and the slightly salty-creamy taste of cheese and blend with the taste of the hotdog to make a distinctly good tasting hotdog sandwich.
Yesterday, I decided to make my own version of the exciting hotdog sandwich. Since I am not a big fan of strawberry jam, or any other strawberry laden or flavored food for that matter, I decided to use sweet orange marmalade instead. Likewise, in lieu of the good hotdog which is rather difficult to come by in my area of residence, I used a special edition sausage infused with cheese and onion that I recently chanced upon and bought in the supermarket.
Friday, May 28, 2010
Basically, “pesa” is boiled or stew fish infused with the strong flavor of ginger and added with some vegetables. The pungent flavor of ginger is required to counter the stench smell and taste of the fish and provide a tasty broth. In addition, fish are sometimes slightly fried first to further remove the stench prior to stewing. The soupy dish is served with an accompanying somewhat salty sauce made from either Chinese fermented soybean cake called “tahure/tauri” or fermented black beans called “tausi”, or sometimes using the Japanese fermented condiment called “miso”, mashed and then sauté in chopped onions and tomatoes.
Thursday, May 27, 2010
Cheese refers to the diverse group of milk-based food produced by coagulating the milk protein casein. The milk is basically acidified and addition of the enzyme rennet causes coagulation. The solids are then separated and pressed into final form. Cheese consists of proteins and fat from milk, usually from cows, buffalo, goats or sheep. It is produced throughout the world in a wide range of flavors, textures and forms. Cheese is valued for its portability, long life and high content of fat, protein, calcium and phosphorus.
Monday, May 24, 2010
As mentioned in my mango-papaya shake post, a ripe mango is sweet, peach like and juicy. Its flesh has a unique taste and texture which varies from soft, pulpy texture similar to an over-ripe plum to firmer flesh like a cantaloupe or avocado. The flavor is pleasant and rich and high in sugars and acid. The fruit is a favorite in many countries and one of the most commonly eaten fruits in tropical countries around the world. It is in fact considered as the apple of the tropics.
Sunday, May 23, 2010
They belong to the family of fishes called “Leiognathidae” in the order “Perciformes”, meaning perch-like. They inhabit marine and brackish waters in the Indian Ocean and West Pacific. They are distinguished by highly extensible mouths, slimy bodies with small scales and the presence of a mechanism for locking the spines in the dorsal and anal fins.
They also possess a luminous organ in the throat which glow or projects light through the animal's underside due to the presence of luminescent bacteria cultured within an organ surrounding the esophagus.
Friday, May 21, 2010
Hamburgers, pizza, spaghetti, “shawarma”, “dimsums”, “dumplings”, “sushi”, “sashimi”, are just a few of many foreign foods that are now considered part of the modern Filipino cuisine. You can buy them from kiosks and roadside stores or order them in most city eateries and restaurants. They even have variations and have developed characteristics unique to the Filipinos.
In spite of these invasions and introductions however, the original Philippine dishes, though some have become less popular over the years, especially in the case of native Philippine delicacy or traditional snacks or “merienda” locally called “kakanin”, managed to somehow continue serving and satisfying its niche.
Wednesday, May 19, 2010
I also found here but have not yet posted the island-wide popular wood apple or elephant apple locally known as “divul” which they make into healthful drinks. We have tried this before but not quite impressed.
In addition, occasionally visiting the fruit sections of supermarkets provided us with opportunity to see some uncommon, sometimes unfamiliar but delightfully colorful and seemingly luscious exotic fruits. Among them is the interestingly pretty dragon fruit. I remember the first time I encountered the fruit; my eyes were immediately caught by its vibrant color and beautiful appearance. Later on, I discovered that the fruit has been commonly available as well in the Philippine markets. But it is only here that I fully enjoyed its thirst quenching flesh.
Tuesday, May 18, 2010
Generally, beef is the culinary name for meat from bovines, especially domestic cattle or cows. It is among the principal meats used in the cuisine of America, Australia, Argentina and Europe. It is also an important meat in Africa, East Asia and Southeast Asia like in the Philippines, where it is much pricier than pork and chicken.
Beef is divided into basic sections from which steaks and other subdivisions are cut. These are called primal cuts. Different countries have different cuts and names. Different cultures have their own distinct ways of dividing and cutting the meat. The French and English make 35 differentiations to the beef cuts. The “Bodi” tribe in East Africa has 51 cuts. Even more remarkably, the Koreans differentiate beef cuts into 120 different parts.
Sunday, May 16, 2010
Duck is the common name for a number of species of birds in the “Anatidae” family. They are aquatic birds, usually smaller than the swans and geese and may be found in both fresh water and sea water. They are characterized by elongated and broad body, relatively long neck, short but strong wings and usually broad bill with serrated lamellae or thin layer of plate of tissue.
Ducks have many economic uses. They are widely farmed for their meat, eggs, feathers specially the down or the soft and fine feathers below the contour feathers which are used for cushion and quilts.
Tuesday, May 11, 2010
Having this product at home has a lot of advantages and benefits. There is no need to rush in the morning to cook some dish because even plain chicken sandwich makes an interesting and yummy breakfast dish. It could well serve as an easy snack or “merienda” during break time or tea time. It could be your best source of treat for unannounced friends and visitors dropping by your place. It is perfect for the popular Filipino bread rolls called “pandesal” anytime of the day.
Sunday, May 9, 2010
But after having read many informative articles about the regarded “king of chilies” with more than a million Scoville units (SHU), the scientific measurement of a chili's spiciness or pungency, and its perceived tremendous potentials not only as a culinary item but in other fields as well like in medicine, food manufacturing and self-defense and military weaponry, I decided to make a second scrutiny of the thumb-sized but very lethal vegetable.
Saturday, May 8, 2010
While there are many varieties of toppings and flavoring ingredients added to make different variations, chicken is probably the most common addition. In the Philippines the dish with chicken is called “Arroz Caldo”, obviously from the Spanish word “arroz” that means rice and “caldo” that refers to broth. However, please note that it is not a Spanish dish. The name was only adopted by the Spanish colonial settlers who patronized Chinese restaurants in the Philippines for easy reference.
Thursday, May 6, 2010
“Calamansi” is a small, about 3-4 cm diameter, round fruit with a striking greenish to orange color peel which although quite popular in Southeast Asia is less known and under utilized in many parts of the world. In the west it is variously known as acid orange, “calamondin” orange or Panama orange.
Tuesday, May 4, 2010
Since the dish calls for the use of fresh pork blood, so as usual, you are reminded that this is not for the squeamish or faint of heart. If this subject will affect your sensitivities, you might as well discontinue reading it. But if you are open and excited in unraveling exotic culinary creations that would seem unusual or a little bit disturbing to some, then enjoy the ride. You are in for a wonderful discovery.
I have enjoyed this dish when I was a kid in Batangas. But when the family migrated to Central Luzon (Philippines) where it is not known, I rarely had the chance to eat it, only when my mom or dad will occasionally cook it. :-)
Monday, May 3, 2010
Eggplant, also known as “aubergine”, “melongene” or “brinjal” is a plant of the family known as nightshades or belonging to a diverse group of foods, herbs, shrubs and trees with low amount of substances called alkaloids which can impact nerve-muscle function and digestive function in animals and humans and may also compromise joint function. But before you worry, let me inform you that potato and tomato also belong to this group.
Eggplant bears a fruit of the same name, commonly used as a vegetable in cooking. It is native to South Asia particularly Nepal, India, Bangladesh, Pakistan and Sri Lanka. The name eggplant is used in the United States, Australia, New Zealand, Canada and the Philippines, whilst “aubergine” is used in British English and “brinjal” is used in Indian, South African, Malaysian and Sri Lankan English. “Melongene” on the other hand, is a less common British English word.
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Does mesentery sounds new to you? Well, that’s the name of a section of the pig entrails that is called “bulaklak” (a cut of pork) in the Ph...
I have three words for this dish – INGENIUS, FABULOUS and DELICIOUS. I kid you not. This is one smart variation of adobo worthy of your ti...
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