Taste My Cooking # 05 : La.Pi.S # 25 : SiLog

Pu-Si-Log

That stands for PUsit – SInangaag – itLOG (fried dried squid, fried rice & fried egg).

Probably you are asking “where is the egg”. Well, Im not into runny eggs so I hate sunny side-ups & soft boiled eggs. What I done here is I fried first the dried squid, set aside. On the same pan and oil I fried the slightly beaten egg until well done, sliced it thinly, set aside. On the same pan and oil, sautéed garlic bits until brown then stir-fried the rice and sliced egg.

Oh, dear!!!!!!!!!! I really miss my loving atebunz and her danggit. This should have been dang-si-log :(

Have a great Sunday to all :)

Pinoy Street Food #5: Hotcake / Pancake

as i mentioned on my past blog entry prelude to Pinoy Street Food I will make a blog entries regarding "pinoy street foods" and I will create the succeeding entries in this meme so do please visit every friday and the Food Friday Meme

Made of eggs, flour, sugar and milk (powdered or evaporated) and water. Others add a few drops of yellow food coloring for that butter yellow color effect. They add/spread some margarine and dip in sugar on both sides before serving. It is a big hit for the kids. I was once into this food, too! =)

Litratong Pinoy # 35 : Pagwawagi (winning)

Isang PAGWAWAGI sa akin ang mabuhay sa loob ng tatlongpung (30) taon. Opo! Sa araw na ito, ang aking ika-tatlongpung taong kaarawan :)

EXCITED narin ako sa panibagong yugto sa aking buhay na kapiling ang aking MAHALAGANG REGALO. Ang inyong MAHALAGANG REGALO para sa akin ay aking tinatangap mula ngayon hanggang bagong taon :D

Ang litrato ko ay isang ubos na regular pizza at bottomless na ice tea para sa akin. Treat ko sarili ko sa aking kaarawan :)

Masaya at mapagpalang HuweBEST sa lahat :)

Parang advance ang aking lahok sa susunod na talong tema ah?! Pero susubukan ko pa ring lumahok sa susunod na linggo. :)

La.Pi.S #24: Going Green

This is Caesars Salad of Pizza Hut.

This is a good appetizer while waiting for the heavy Pizza meal.

Have a great Sunday to all :)

La.Pi.S #23: Stuffed

This I my stuffed Squid.

Every time I bring some squid in our home in Manila from La Union. I boil it first then I freeze it overnight so that it would be spoiled during travel.

I usually cook squid as stir fried on sautéed garlic, onions, ginger and tomatoes. But this dish Is different. Since the squid is already been pre-boiled. I just stuffed it with sautéed ground pork. Then back in the pan to re-heat the squid. Darn! If we only have sizzling plate :(

I first stir fried the ground meat to remove excess oil until brown, then set aside. Sauté garlic, onions, tomatoes, and sliced chili fingers, stir in the meat until done. Season with ground black pepper, cayenne powder (optional), liquid seasoning and letchon sauce. Stuff it on squid. Fry on pan or sizzling plate a minute per side. Slice the top of squid.

Have a great Sunday to all :)

Visit me more often and I will do the same :) Have a maLasang Pinoy Sunday to all :) :x :*

All photos are captured using Canon Powershot A460

Pinoy Street Food #4: Chicharon

as i mentioned on my past blog entry prelude to Pinoy Street Food I will make a blog entries regarding "pinoy street foods" and I will create the succeeding entries in this meme so do please visit every friday and the Food Friday Meme

Pork cracklings made of pork skin or pork skin w/ meat.

Doing this takes alot of hardwork. first, they will boil pork skins, then let it dry in the sun then they will deep fry it. sometimes, some producers hand to dry it again then deep fry it again until they get that popped effect.

Litratong Pinoy # 33 : Kinagisnan (upbringing)

Noong wala pang masyadong usapan tungkol sa tamang pamantayan sa pagpapalaki ang pagdidisiplina sa mga anak, nakagisnan kong mapalo ng aking namayapang ama sa tuwing ako ay may nagawang hindi maganda. Sa ilang pagkakataon, ako ay napapalo gamit ang tsinelas, pero madalas sa pamamagitan ng sinturon. Kung galit na galit ang aking ama, minsan ang buckle mismo ng sinturon ang tumatama sa akin, pero noong mga panahong iyon, iyon ang tamang pagdidisiplina, at naintindihan ko naman. Alam ko naman na ako ay naging pasaway rin.

Habang ako ay tumatanda, unti-unti ring nawala ang pagpalo sa akin. Alam kong medyo negatibo ang dating ng aking lahok, pero hindi naman masamang magulang ang aking ama. May dahilan naman noon kaya ako ay napapalo, at sigurado naman ako, na lahat naman tayo ay napalo rin noon ng ating mga magulang.

Ngayon ako ay matanda na, na-realize kong mas masakit ang palo ng buhay kesa sa palo ng aking ama. Pero kahit maging palo ng sinturon o palo ng buhay, pareho lang iyong nagpapatatag sa aking pagkatao.

Maganda at mapagpalang araw mga ka-LP!!!!!!!

(litrato at akda ni ShutterHappyJenn gamit ang Sony Erickson k800i; ang tema ay sa inyong lingkod)

La.Pi.S #22: Two-Tone

Two-Tone Ice Cream!

This is my well loved Ice Cream

My favorite ice cream flavor is “double Dutch”. The presence of cashew nuts, marshmallows and choco chips is heaven to me. It’s Vanilla ice cream base compliments the choco syrup.

I love this brand more than the competition simply because this brand uses my equally loved chocolate brand in the United States. This tub serves two flavors in one. See how it two-tone colors compliments each other, it’s like piano keys isn’t it?

I have two (2) ways to enjoy this ice cream.

First, I use it as a filling to a bun or sliced bread.

Second, I make a float.

Have a great Sunday to all :)

Visit me more often and I will do the same :) Have a maLasang Pinoy Sunday to all :) :x :*

All photos are captured using Canon Powershot A460

Pinoy Street Food #3: Balot

as i mentioned on my past blog entry prelude to Pinoy Street Food I will make a blog entries regarding "pinoy street foods" and I will create the succeeding entries in this meme so do please visit every friday and the Food Friday Meme

Balot is a boiled fertilized eggs of duck. producers use a makeshift "x-ray machine" which is made of wooden box with a lighted bulb inside and a small hole. they will place the fertilized egg in that hole to see the embryo's size. if its small, its good for balot. if its too big, they will let it hatch. if none, they will still boil it but it will be called "penoy".

Litratong Pinoy # 32 : Maalala Mo Kaya (do you remember)

Maligayang pagbati mula sa Probinsya ng La Union, ang aking ikalawang tahanan.Tapos na ang aking halos tatlong (3) buwan na bakasyon sa aming tahanan sa Caloocan. Kaya malungkot muli kasi di ako makakapag “blog-hop” araw-araw. Pati na ang aking paglahok sa mga “meme” ay dapat matapos ko na para naka-skedule nalang ang posting at pakikiusapan ko nalang ang aking mga kapatid na sila na ang mag-link ng post ko sa mga meme.

Sa Huwebes na ito akoy ay malugod kong ipakita ang kasalukuyang litrato ng aking unang paaralang pinasukan. Ito po ang Day Care Center ng United Chruch of Christ of the Philippines sa bayan ng Bacnotan, Lalawigan ng La Union. Ito po ay simbahan/bahay dalanginan ng ating mga kapatid na hiwalay sa simbahang Catholico. Hindi ko po alam kung pwede silang tawaging born again dahil hindi ko po talaga alam ang tamang termino.

Dito po ako nag-aral ng Kindergarten noong 1983-1984, limang (5) taong gulang ako noon. Sayang lang at di ko dala ang aking mga-baby pictures kaya di ko mapakita ang aking litrato noon ni wala ring kopya rito. Sa kasalukuyan, ang paaralan ay nasa likod na ng simbahan nayan, dati kami, diyan mismo sa loob nang simbahan nag-klaklase.

Meron pa akong na alaalang mahalang lahok para sa tema na ito kaso mas minabuti kong ilahok iyon sa isang tema sa susunod na buwan.

Maganda at mapagpalang araw mga ka-LP!!!!!!!

La.Pi.S.#21: Spicy

I want mine SPICY!

When i was a kid, i was maltreated by my cousins and Aunt spreading spiced vinegar unto my lips every time they are mad at me.

When I was in High School I attended the Citizens Army Training at the early stage of 1st year wherein munching chilies is just like munching peanuts. That started my obsessions on spiced dishes. I always buy "chili sauce" or "Hot sauce" and liberaly springle it on any dish.

as of todate, im into "chili powder"and "cayenne powder" since fresh chilies are not only expensive but hard to find a good one. I always add this powder to my dips and dishes.

let me share my fave dish that I really want to be spicy. I guess that many of the LaPiS Followers will feature "Bicol Express" which is the Hottest dish in the country. but this sharing is far more from down south.

This people is the Visayan Kilawin (chevishe)

Ingredients:

Fish cubes (i used blue marlin on this), onions, garlic, vinegar, chilies, salt and pepper to taste, Tabon-tabon (pix below) and Suha slices (sorry, not present on this pix but i have a pix of suha below)

Procedure:

• cut the tabon-tabon in half and scrape the meat using a spoon
• mix tabon-tabon bits in vinegar and let it sit for about 30 min.
• meanwhile, soak fish in vinegar for 5 min and drain, squeeze the fish to discard excess vinegar
• plate the fish, stain tabon-vinegar mix, pour unto the fish, mix remaining ingredients.

here is the tabon-tabon (the brown one), its like hard headed santol but the size of chicken egg and the Suha (like a mini pomelo; the green one) with a sized slightly biiger than quail egg

sorry if the last pix was dark, it was taken on a dark room captured using a sony DVD camcorder of a friend, my Canon PS a460 was sick that time. these was shared/given to me by my dearest friend from Cagayan de Oro City last february and april (respectively). I hope she can give me some more again this Chrismas :))

Visit me more often and I will do the same :) Have a maLasang Pinoy Sunday to all :) :x :*

All photos are captured using Canon Powershot A460 except last photo using Sony DCR-DVD605e