Thursday, November 28, 2013

Foodiscovery | Honey Macapuno Bucayo

Who would have thought that even the Bucayo, a Philippine delicacy, evolve? 

By the shore of Laiya beach in Batangas, I found this Batangeno vendor selling this Honey Macapuno Bucayo early in the morning. From the usual Bucayo that I knew, which is sugared coconut strips, this one is made from macapuno.  They also added honey as sweetener and peanuts in it for a nutty taste. Packed in a box-type wrapper made from banana trunk, it brought authentic and vintage tickles in my palate.

This Philippine street food is perfect for dessert.

Wednesday, November 27, 2013

Recipe | Sweet, Not Spicy Chicken Vienna Sausage

In my bid to eat real healthy food starting next month, I have to consume all the processed food I have in my grocery box before this month ends. Yes, I'm fighting obesity! ..and slowly carving my six-packs abs, LOL

I've been eating fried Libby's Vienna Sausage for my breakfast for three straight days and I'm kinda bored so I cooked it sweet this time like the spicy hotdog sauce minus the chili because I'm not a fan of hot, spicy food. Please feel free to eliminate the tomato, I just added it because I dont want it to go to waste.


240g Libby's Chicken Vienna Sausage
1 tbsp Muscovado sugar
1 medium onion, sliced into half moon
1 pc tomato, sliced
1 tbsp cooking oil or vegetable oil
1/4 cup water


In a small saucepan, pour the vegetable oil and place on medium heat. When the oil is hot add onion and tomato. Sauté onion and tomato in oil until the tomato is starting to melt and onion has softened.

Add the Vienna Sausage and season with Muscovado sugar, salt and pepper. Add water, cover and let it simmer for 5-8 minutes.

Serve while its hot. This dish is very good with toast and eggs as part of breakfast or serve as snack.

Saturday, November 23, 2013

Turning Globe Reward Points into Figaro's Pasta Ala Carlo & Butterscotch Vanilla Latte

When its the middle of the month and I caught myself on a financial shortage because of excessive spending over the holiday sale everywhere, it's time to use all the freebies and coupons to sustain until the payday at least, LOL. At the time of personal financial crisis, I still can afford pasta and coffee from Figaro by turning in my Globe reward points into a gourmet meal. Who says that beggars don't have a choice? 

Oil based Pasta Ala Carlo costs Php 209.00. It's a little bit spicy with Filipino sweetness and well balance with olives, capers, tuna, tomatoes, and cheese. It is the best Pasta of Figaro, I would say. Try this with Butterscotch Vanilla Latte at Php120.00 and you'll forget that you are in the edge of bankrupcy, hahaha. There's a VAT of Php 32.25 for both, my total meal at Figaro branch in Shangri-la Mall last week was Php 361.25.

How to check your Globe Reward Points: Text BAL to 4438
How to use your Globe Reward Points as cash: Text Buy (merchant's phone number) (amount) and send to 4438

Note: Globe's reward points cannot be used if you have a past due or remaining balance.

Tuesday, November 12, 2013

Rome Recipe | Paksiw na Bangus ( Milkfish Stewed in Vinegar )


When I craved Paksiw na Bangus last weekend, I thought of reinventing the classic Filipino dish by adding more color and flavor into it. Well, apart from the fact that the "paksiw" that I knew tasted the same for decades, I'd like to contribute to the Filipino dish evolution. 

My taste buds are weird but this dish turned out good, really good that your kids will love it. I added carrots to substitute to the sweetness of onion and butter instead of oil. I don't like ginger in my paksiw so I put in more garlic to eliminate the "langsa" (fishy smell).

When you think Paksiw na Bangus is boring and unappealing, try this and you'll think again.


1 kg Milkfish, cleaned and scaled, cut in about 5 slices
1 medium bitter melon (ampalaya), sliced
1 medium carrot, sliced
180ml (3/4 cup) Datu Puti Vinegar
1/2 cup water
3 large green chilies, halves
1 tbsp salt
2 head garlic, slightly pressed
1 teaspoon peppercorns
56 grams classic Magnolia Dari Creme

Preparation and Cooking Procedures:

1. Clean the Milkfish by removing the scales, fish's gall bladder and gills. Do not remove the intestines and liver. Using a scissor or knife, cut the fins and tails. Rinse and cut diagonally into 5 pieces. Pat dry.

2. In a casserole place the carrots, bitter melon, garlic, and chilies. 

3. Arrange the sliced milk fish on top of the veggies add the butter and sprinkle with salt and peppercorn. Pour vinegar and water into the casserole, cover and bring to a boil for 5 to 8 minutes. 

4. Stew gently for another 8 to ten minutes. Remove from heat and serve with garlic or fried rice. Enjoy!

Friday, November 8, 2013

Perfectly Grilled Medium Well Pork Chop

We all know how simple it is to grill pork chops but every time I put pork chops under the grill, they turn out tough and stringy. So, on this post I'm going to share some tips and more suitable way on how to cook a perfectly grilled, medium well, pork chop.

Juicy and tender, thats what I liked about Austin's pork chop when we had a team-building at Villa Clara last summer. Using an estimated amount of the below ingredients, he marinated the pork chops overnight. Marinating it would help the meat become more tender and flavorful. 

Pork Chops
Minched Garlic 
Soy Sauce
Kalamansi Juice (including zest)
Brown Sugar

The real deal though is not about the ingredients he used. Its all about the charcoal's temperature before laying the meat on the grill. The temperature on the surface level of charcoal should be even from 155-170ºF. Another important tip is to continously rotate the meat so it wont burn. 

To check for doneness, it should have a hint of pink in the very middle of the meat. The surface should be dark brown with good charring on the top and bottom.

Monday, November 4, 2013

Kakanin | More Food from Home

Aling Inday's delectable kakanins (dainties) are some of the foods I grew up with in my beloved Barangay - New Guinlo, located in the Municipality of Taytay, Palawan. When I had a chance to go back home last October, I didn't let the opportunity pass of tasting it again.

Nothing has changed over the years, aside from her face that noticebly aged. Aling Inday is still an expert in balancing her bilao (circular basket) on her head, peddling different kakanins all throughout our community from early in the morning until late afternoon. The  quality and smell of her Kutsinta, Kalamay Ube, Biko , etc taste exactly the same the last time I remember tasting it. It brought childhood memories to me. 

Aling Inday as we call her is a very hard-working woman that deserve culinary respect. 

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