About Me

My photo

Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Sunday, March 30, 2014

Kristin's and Flibby's Cupcake at Lacson Street


Are these deer heads real? Posing by the wall decors at Kristin's Steakhouse, 
Lacson Street, Bacolod City. Kristin's serve crocodile steak as well as ostrich 
but we did not dare try as we were genuinely hungry and we need surefire set of meals.
Perhaps, next time. The place is highly recommended!!!

***


Summer cooler, anyone?

**


Their Ox tongue in mushroom sauce is superb.

***


Kristin's house steak specialty...  beef tenders

***



***


Their vegetable stir fry is wonderful too.

***


We capped our dinner with Flibby's Cupcake. 
Just a walking distance from Kristin's.

Friday, March 28, 2014

Gifts from vietnam


I used the Pho Ga to make soup base for noodle soup. "Pho" means soup, "Ga" means Chicken. 
The Kanokwan is a Pad Thai Paste, I already used it up. It is not good. It has no peanut in it and it is very much loaded with sugar. The Tom Yum soup base (another Thai specialty) is still lying in the cabinet for some days of kitchen experiment. 

Thank you to my Saigon-based friend Anna Wang for the generous gift. We enrolled together in a cooking class in Ho Chi Minh City and we passed the cooking test together!

Thursday, March 27, 2014

Stevia plant (an alternative sweetener)


When I got back to Doc J Stopover after more-than-a-year-ago visit, I observed that there are many plants added to the garden. One of the new thing for me there is this Stevia plant.

Stevia plant is a healthy sweetener promoted as an alternative to sugar in the market. Here some facts from Wikipedia. One worth mentioning is that "With its steviol glycoside extracts having up to 300 times the sweetness of sugar, stevia has attracted attention with the rise in demand for low-carbohydrate, low-sugar sweeteners. Because stevia has a negligible effect on blood glucose it is attractive to people on carbohydrate-controlled diets."

Wednesday, March 26, 2014

Instant pancit canton and seafood tufo merienda



Cook pancit canton as directed in the package. Once boiling, put vegetables like carrots, cabbage, baguio beans and sayote and drain together with the noodles. Add the seasoning. Serve with fried tufo and slices of cucmber on the side. Merienda is ready. Pairing a food guilt with nature's food gifts... :)



                                         ***


                                  ***


Tuesday, March 25, 2014

Spiral pasta in bolognese red and white sauce


Cook pasta as suggested anywhere in this blog. For the white sauce top, heat cream, condensed milk and cheese mixture while stirring constantly until the cheese is melted. Pour on top of prepared pasta. It is good to be loaded with calories once in a while. 


Monday, March 24, 2014

Guava, green mango and tambis Mandala


Fruits are best served washed, dipped in salt and bitten. But it is not always the case. Fruits can be boring and sometimes line up behind sweet colorful candies as the children's fave. One way to perk the serving of fruit is by serving it in a platter with a Mandala pattern. 

Mandala is a circular pattern found in many culture. Let the fruits shine with mandala arrangement.

Sunday, March 23, 2014

Lady finger mango and peach ref cake


Line ladyfinger or broas in a rectangular deep container, pour peach syrup-condensed milk-and-cream mixture, place some mangoes and peach bits and pieces then line another batch of broas then pour mixture and arrange fruits anew. Repeat until six layers are done. Chill in the fridge and serve as dessert.


Saturday, March 22, 2014

Candied Iba or Kamias


Candied Iba

Iba, the fruit.

Kamias or Iba
lime
water
Sugar

In big plastic basin, place all washed iba or kamias. Place water enough to cover the fruits. For every one liter of water, dissolve one tablespoon of lime or apog. Let soak overnight.

The next day, rinse well the soaked iba or kamias. Boil fresh water and add the kamias and blanch for five minutes. Drain, and prick each fruit with fork or toothpick and press each lightly to remove some juice. Let stand in a strainer to drain more juices. In a casserole, dissolve two cups of sugar in one cup of water and prepare syrup just enough to cover the fruits. Bring the syrup to boil and add the fruits and let simmer for 5 minutes. Let stand for overnight.

The next day, remove fruits from syrup. Add a cup of sugar to the syrup and let boil. Return the fruits and let boil for five minutes. Let stand for overnight.

Repeat immediate step for another night.

Remove the fruits and let drain. Line each fruit in a clean cloth. Dry under the sun.

Enjoy the raisin-like candied kamias or Iba.


Friday, March 21, 2014

Cheese sticks and variants


Cheese sticks can be the regular cheese slices, or cheese with hotdog.
It can also be cheese with bellpepper, or cheese with chili hot pepper for a dynamite explosion in the tongue.
For the sweet tongue, cheese rolled in milk powder is suggested.
Check here for my cheese stick posts. and here.

Thursday, March 20, 2014

Classic chocolates: Tootsie Roll and Curly Tops


Which one evokes childhood memories? Long before chocolates and donuts come in many colors and heady varieties as well as confusing packaging, these two rocks our sweet tooth. Tootsie Roll and Curly Tops. Share your thoughts below... 



Wednesday, March 19, 2014

Hot pot or Shabu shabu at home

        Pechay, the native kind. Other green can be used.


There is nothing like hot pot. First, because it's always a one-pot for us where we put all ingredients all at once and sip the soup. Second, we love the soup from slow cook like those in the bulalo and batchoy. Third, we have no patience for one at a time food trip. LOL Well, it is nice to try it once in a while, at home. Shabu shabu at home...


Vermicelli or glass noodle is a better choice among noodles in the grocery.

                         Fresh chicken eggs.

Frozen items from the grocery: Tufo seafood and Fishcake.

                         Kimchi on the side...


The chili for the soup from China. I used the Vietnamese soup base bouillon for the non-chili soup.
I do not like the peanut-vinegar accompaniment. (Even those prepared in the Beijing Shabu-shabu).


                        The soup.


                  Our movable butane gas stove.


Tuesday, March 18, 2014

Beef noodle Soup and Beef Siomai at L'Kaisei


I have no-fuss attitude when it comes to food outside my kitchen. This beef noodle soup is a favorite of mine from L'Kaisei but only next to their corn and bird's nest soup. I also like their beef siomai.


Monday, March 17, 2014

Our cacao is the not the real cacao



I took a photo of this article from the online version of RD March issue. It was a revelation for me. All I thought that our local cacao is the real cacao. It turns out I was wrong all along and this article reveals that it is Carob. Our local kakao is a robust pod with seeds in its cavities. The sour-sweet flesh surrounding the seeds can be eaten before sun-drying them. The sun-dried seeds will then be toasted and peeled and the "beans" inside will be ready for grinding. It is then molded in bamboo molder and we call the output, Tableya. Check out my earlier blog on how to make this. Click here.

The real cacao, the ones mentioned when touching the Mayan culture and in the novels of Laura Esquivel (Malinche and Hot water for Chocolate) is actually a bean as it comes from a pod. That is what should be called cocoa, cacao or chocolate.