Cheesecake

Oreo Cheesecake drizzle with chicolate ganache. Oh so heavenly,

glad I learned how to make this dessert or else mamumulubi ako kasi a bit pricey ang price per slice :)

Happy Food Friday!

Beef Tapa take 3

Beef Tapa

I've already shared ways on how to make beef tapa here and here.

Let me share another variation which for me is the easiest but equally yummy. You just need 2 ingridients.

2lbs of breakfast steak and 1/4 cup of this.....

Sukang Pinakurat - You can pick between the spicy or the sweetend vinegar. Just marinate the beef in the pinakurat vinegar overnight. Then thats it. You can cook it the next day. Easy right?

Just in case, Pinakurat is new to you well....it's the spicy vinegar made from fermented coconut nectar and spices harvested in the wild mountain of Iligan City. Hubz bought two variant at the supermarket a week ago, the spicy and the sweetend vinegar.

We also love pinakurat for our danggit, longanisa, tocino and other favorite pinoy food that needs spicy vinegar as dipping....yummeh!

By the way this Pinoy product is exported in the United States, Europe and Australia. Galing noh?

Pandesal sa Probinsya

One Morning Breakfast at Samar - The Yummy Pandesal

Pandesal? really???

It looks like putok but smells and taste like pandesal though unlike the regular pandesal we have here in Manila, the pandesal from Samar is compact. Imagine eating 2 pieces will really make your tummy full and it taste really good when you dunk it in coffee or spread matamis na bao sa pandesal. Ah its heavenly!

Just curious, whats your favorite pandesal palaman by the way?

Happy Food Friday eveyone!

Buko Pie

Delectabel Buko Pie.

This one comes from Colette's Batangas branch. Actually, I find Colette's a bit cloying, too sweet for my taste buds.

Now I've heard the ones from Lety's Buko Pie and The Original Buko pie (Laguna) are yummier. Never tried both but next time we visit Laguna, we'll try buy those. :)

Have you tasted the last two buko pies na ba?

Lechon Manok Left Over

The other day husband bought Baliuag Lechon Manok. Since it's only the two of us, we had left over. So I chopped the chicken, placed in a ziplock bag and into the freezer. After 2 days, I was reminded of the chicken pieces but since I dont want to feed the husband with the same dish , I decided to make it into something yummier. I transformed it into......

Paksiw Na Lechon.

To do this you will need;

The left over lechon manok

1/4 cup vinegar (I used cane vinegar)

1/2 cup water

1/2 cup Mang Tomas Sauce

1 head garlic, chopped

1/4 cup mascuvado sugar

1/2 tsp whole peppercorn

2 bay leaf

salt and pepper

Then get a bowl and mix everything except the chicken and bay leaf.

Then place the left over chicken and the sauce mixture in a pan. Bring to boil. Stir well, lower heat and bring to boil for ten minutes.

Add more water if necessary, adjust the seasoning. Then add the bay leaf. Simmer for another 5 minutes or until the sauce thickens. Oh by the way, I noticed that the sauce thickens more while it cools. :)

Pancit Habhab

Pancit hab-hab is a noodle dish famous in the streets of Lucban, Quezon Province, where the vendor uses his thong to grab some habhab and put it in a square banana leaf then drizzle the noodles with vinegar mix. The noodles are eaten by pushing the banana leaf to your mouth. A very creative way to eat it right? :)

That photo was taken few years ago at Buddy's Pancit Lucban Branch at Market Market. I was sorting my photos when I saw this one and right now, I am craving for it. Guess I'll ask the husband to visit Market Market over the weekend. :)

Enjoy the new week everyone. See yah!

Food Friday: Snickerdooles

Snickerdooles, a soft sugar cookie lightly dusted with cinnamon. It's one of my favorite so later I'll be making few batches to bring at my in-laws place this coming weekend....that is if I dont change my mind, the husband requested me to make brownies instead. Hmmmm!!!

Oh Well!!!!

Happy Foodie Friday everyone and Enjoy the long weekend!

Kitchen Essential

My kitchen essentials, pasta, tomato sauce, milk and cheese. So whenever I'm running out of idea on what to cook, I can easily whip a pasta dish with whatever sauce I wanted. Like last night, we had spaghetti and home made pizza. :)

Yummm!!!!

What's your kitchen essential by the way?

Enjoy the rest of the week

Food Friday: Tofu and Cabbage in Oyster sauce

I'm sharing this veggie that I love. This is an easy recipe. If you love eating tofu you should try this. Promise you will love it. :)
You need;
One small cabbage, chopped
500g Tofu cut into 1" cube and fried
thumb size ginger, cut into strip
1 onion quartered
2 clove garlic chopped
half cup beef broth
osyter sauce
2 tbsp cornstarch dissolved in 1/4 cup water.
To do this dish simply;
heat work with 2 tbsp oil. Saute onion then garlic. Add and stir fry the chopped cabbage. Throw in the tofu. Cook for a minute. Then add the beef broth. Simmer simmer simmer. Add 2 tbsp osyter sauce. Then, mix the cornstarch dissolved in water. Wait until sauce thicken. Season with salt and pepper.
Drizzle some oyster sauce before serving.
Voila and easy healthy dish. :)

Left Over Chicken Afritada

We got some left over chicken afritada from our last night dinner. So the next morning, I served the same chicken but this time it was use as a filling for the omellete. :)

Our Morning Breakfast Omelette and Sausage. :)

The Chicken Filling

I washed the chicken to remove the afritada taste then shred it. Saute onion and throw in the green bell pepper. Add the shredded chicken. Season with salt and pepper. Set aside.

Whisk 3 large eggs, you can add water to make it more fluffier. Add chives then season with salt and pepper. When the pan is hot, add the oil and then the butter, swirling it around so that the base and sides get coated. While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over cooked chicken. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.

Serve with rice or bread. :)