10/29/2011
Rovie
Greenwich Lasagna is so creamy and cheesy and blends well with garlic bread.
Pork Adobo with Pineapple Chunks
This is one of my mom's specialty recipe. I was out that day so I didn't have the chance to see how she cook her Pork Adobo with Pineapple Chunks. I think this is just a usual Pork Adobo recipe but with a twist of Pineapple chunks which made this dish very appetizing. The sweet and sour blend from pineapple is made this dish even special.
Pork Asado Rice
Hubby and I both love Chinese food. We used to frequent most of the Chinese Restaurants here in the city when I was still working at the downtown area. We had a chance to have lunch at Mandarin Tea Garden and I am so delighted with my bowl of Pork Asado Rice. It tastes so good and it really suits my taste because of its right amount of sweetness.
Pancit Guisado
This Pancit Guisado is made of fresh Miki, with Pork and Shrimp is one of my mother's best recipe. She cooked Pancit most of the time especially during Bella's monthly birthday celebration. The taste is so good and the seasonings especially the blending of pepper and other ingredients is just right to satisfy your palate. My mother is always very proud with her Pancit Guisado recipe which is made even special with shrimp and more vegetables.
Greenwich Lasagna
My visiting sister invited me for a snack and we have decided to try Greenwich Lasagna. The Lasagna was served hot as what the Store Manager said, it is coming straight from the oven. Greenwich Lasagna is so creamy and so tasty. The garlic bread is compatible with the taste Lasagna and it balances its creaminess . They are just perfect.
Beef Brisket Rice
One of my husband's favorite food is the Beef Brisket Rice. This dish is just so plain and simple and yet Mandarin Tea Garden's version is so good because the beef is so tender and the taste is just right. Beef Brisket Rice is also available in Dimsum Diner, our another hang out place.
10.29.2011
10.25.2011
Pancit Miki Guisado
Cooking is a chore always assigned to my mom and dad at home. Although I graduated with a background in food but I am not really into cooking. My contribution is to taste and "evaluate" their finished products and give comments afterwards. And one of my mom's best recipe is the Pancit Miki Guisado. This recipe is mainly made of pork and pancit miki but you can choose to enhance the taste by adding shrimp and of course more vegetables.
Here is mom's Pancit Miki Guisado Recipe:
1/2 K miki (noodles)
1/4 pork perna / adobo cut ( sliced into small parts)
1/4 K shrimp (peeled off)
2 standard sized carrots (sliced )
1 cabbage (sliced)
2 tbsp. sliced onion leaves
1 red bellpepper (sliced)
3 tbsp. of minced garlic
1 onion, thinly sliced
6 tbsps. of cooking oil
2 cups hot water
Soy Sauce/ Oyster Sauce*
Seasonings (MSG/Magic Sarap)*
Ground Pepper*
Sugar*
Salt*
Procedure:
- Wash fresh Miki in running water to remove its saltiness and oiliness.
- Heat the cooking oil in the skillet.
- Saute shrimp until it becomes pink. Set Aside.
- Add the pork fat until the oil is thoroughly removed.
- Add and saute garlic and onion together with sliced pork
- Add shrimp, cabbage, carrots, salt, pepper, sugar and seasonings.
- Mix together then set aside 3/4 parts.
- Add hot water then add Miki.
- Occasionally stir and taste. Adjust the taste by adding seasonings*.
- When cooked, add the 3/4 parts of the ingredients (usually as topping).
- Garnish with red bell pepper and onion leaves.
- Serve hot. Enjoy!
It can also be eaten as is or paired with bread. This Pancit Miki Guisado recipe is always part of our weekly diet because the ingredients are readily available and cooking can be done easily.
10.18.2011
Lechon Baboy (Roasted Pig)
My last night with Sue and Jiwon before they will go home to Korea are supposed to be spent eating a yummy lechon baboy. Sue wanted Jiwon to taste it but I was informed a little late. Although we tried looking for a restaurant in Davao who serves lechon biik but we could not find any. That is why we ended up eating at a Korean Restaurant.
I know Sue and Jiwon will be following me through my blogs so I purposely add Google Translator in all my blogs for them to easily translate my posts in their own language. Anyway, speaking of Lechon Baboy; prior to Sue and Jiwon's arrival in Davao I had an opportunity to ate lechon ( all by myself... just giving in to my craving) at a Lechon House along Chavez Street and also during my Uncle's birthday celebration.
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| roasting the whole pig |
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| during my Uncle's birthday |
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| Regular Serving at the Lechon House @ P50.00 |
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| with lechon's best partner aside from gravy and ketchup... RICE! |
Sue and Jiwon, don't worry the next time you visit Davao I will let you eat lechon baboy. Looking forward to have this one on Bella's birthday too..wink**
Linking this to:
10.14.2011
Dinner at Kimchi Restaurant
My Korean friends Sue and Jiwon have taught me a lot about their culture. In their almost one week stay in the house, I have learned so many things about them which made me decide to study Korean language and explore more about their country. My interest in everything Korean is brought about by watching Korean TV Shows specifically what we call "Koreanovelas" and of course knowing my dearest Sue.
On their last night here in Davao, Sue and Jiwon decided to have dinner at Kimchi Restaurant because Grace (Sue's former English Tutor) wanted to eat Kimchi Chige. Sue actually introduced the food to her way back in 2006 when she was still doing her volunteer job in KOICA. I got excited because it was also my first time eating in a Korean restaurant.
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| Bibim Guksu |
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| Japche Bap |
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| Kimchi Chige |
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| Yummy Side Dishes |
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| Korean Restaurant fronting Victoria Plaza |
The food was all new to me but I really enjoyed it especially the Kimchi Chige and Japche Bap. Only Sue ate most of the Bibim Guksu because its chili flavor is just too strong for the rest of us. The dining experience was really fun and very memorable for me because it was my first time eating all Korean food for dinner. The side dishes are unlimited and you can order as long as you want. The owner are so gracious for giving us free slices of pineapple for dessert.
It was such a super fun night and was made even unforgettable because of Sue and Jiwon's presence. It was my first time eating Korean food in a Korean restaurant and definitely not the last.
10.10.2011
Pork Bulgogi by Sue and Jiwon
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| Pork Bulgogi... Sue's Recipe |
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| Jiwon, Myself and Sue |
My visiting Korean friends Sue and Jiwon wanted the family to have a taste of Korean food. And during the very first day of her stay here in Davao, Sue went to a Korean grocery store to buy some ingredients for her Pork Bulgogi recipe amidst the rain and the flood.
According to Jiwon and Sue, Bulgogi recipe can either be pork or beef. This is one of the very common and also a popular Korean food because it is easy to prepare. Together with Bren, Sue marinated the pork lean meat with Bulgogi Sauce, more onions, garlic and other ingredients.This can also be mixed with your favorite vegetables and can also be grilled or stir-fried.
Although we wanted to have this during our dinner the other night but since we are soaked wet in a heavy rain, Sue let Jiwon cooked it this morning. The taste is good and the meat is so tender. It has a perfect blend of sweetness and spiciness. The whole family really had a good day because we started our morning with this delectable Pork Bulgogi made out of love by Sue and Jiwon. Kamsa Hamnida!
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Posting for:
10.06.2011
Durian Season in Davao
Aside from the beautiful beaches and Philippine Eagles, Davao is also known for its Durian production. Durian Season usually starts from August especially during Kadayawan Festival until October. But I observed that Durian eaters and visitors during Kadayawan did not enjoy much on Durian this year because of its low production and high cost. Durian prices last Kadayawan ranges from 80-100 pesos per kilo.
And now that Durian is in Season, I personally enjoyed and took advantage of it. I buy Durian almost everyday especially when I go to the downtown area. Prices now ranges from 30-50 pesos and there are a lot of varieties to choose from. Some varieties are Puyat ( my super fave), Arancillo ( second fave), native, COB, chanee and a lot more.
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| Arancillo... So Sweet and Creamy... |
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| Along Bankerohan and Pichon Streets.... |
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| At Puan Market |
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| At Bankerohan ( Near Overpass) |
Since Durian is in Season, you can practically find it anywhere in the City especially near the Public Markets. Most of us in the family eat Durian ( including Bella) but my father never tasted it because he couldn't stand the smell. So to all of you who wants to try Durian and but discouraged by its smell, this is how I described it... It smells like hell but tastes like heaven. Try one and you will be begging for more. Believe me because that was how I started eating and loving Durian.
