tag:blogger.com,1999:blog-6000413890024324442024-03-04T20:53:14.345-08:00Food I Crave ForCraving for food you like to eat. There are times you like specific food or a cuisine you dream of. May it be Filipino, American, Chinese, Japanese, Spanish, French, Italian, Mexican, Thai, Vietnamese food... you have to satisfy your crave.dfcsantoshttp://www.blogger.com/profile/10160110881793888152noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-600041389002432444.post-24687864741532194542010-02-03T18:07:00.000-08:002010-02-03T18:12:39.690-08:00Crispy Pata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-brjjaa4QH9L4g9-SE-QQqwCWDKgp8qSWBqXxN-0yyRe1CtmrCMcEWeBEY0UXtQLzHs_nP7tdYVHaU9YfLlvlBRA_44XaJ9x9_UegzjhuXT3RGxLCS3QzrvjSQ6B4nJzHXgvjgj7CFI2/s1600-h/crispypata.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-brjjaa4QH9L4g9-SE-QQqwCWDKgp8qSWBqXxN-0yyRe1CtmrCMcEWeBEY0UXtQLzHs_nP7tdYVHaU9YfLlvlBRA_44XaJ9x9_UegzjhuXT3RGxLCS3QzrvjSQ6B4nJzHXgvjgj7CFI2/s320/crispypata.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434204420989765250" /></a><br /><p>Ingredients </p>• 1 pork pata (pork leg), wash well<br />• 1 cup soda pop (Sprite or 7-up)<br />• water, for boiling<br />• coarse sea salt<br />• 1 tsp. peppercorns<br />• 5 cloves garlic, crushed<br />• 2 bay leaves<br />• 1 tbsp. soy sauce<br />• 2 tsp. baking soda<br />• oil, for frying <br /><br />COOKING INSTRUCTIONS<br /><br />1. Clean pork pata. Cut skin about 3-5 slits on each side, without cutting the bone. <br /><br />2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork. <br /><br />3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce. <br /><br />4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer <br />for about an hour or until pork pata meat is tender (make sure that meat is not too tender). <br /><br />5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking. <br /><br />6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels. <br /><br />7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels. <br /><br />8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping. <br /><br />9. You can also make sauce by mixing soy sauce and white vinegar. You may add garlic, onion and chili pepper.<br /><br /><p>- from Filipino Crispy Pata Recipe<br /></p><p>----------</p><p>A food that I cannot resist even if increases ones cholesterol.</p>dfcsantoshttp://www.blogger.com/profile/10160110881793888152noreply@blogger.com0tag:blogger.com,1999:blog-600041389002432444.post-31486800216050921662009-09-17T21:02:00.000-07:002009-09-17T21:13:11.992-07:00Fresh Lumpia<span style="font-size:100%;"><b><span style="">Fresh Lumpia</span></b></span><span style=""> is a traditional Filipino dish. Lumpiang Sariwa, or <b>Fresh Lumpia</b>, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.<br /></span> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt; line-height: normal;"><span style=""><br /></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt; line-height: normal;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQp6PMM07cbvk_SoIwv9eo8eRlfdy69CGDEMO-2VwY9SIrFMn-v56jPmJICFVFQO0874OLUr8xJPSt33PIN2AnF73yTzq9vefSUZuIdxXGvbNOponNBbQ0Pog7m5GLrILA4pjXQNUXd_8c/s1600-h/lumpia.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 177px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQp6PMM07cbvk_SoIwv9eo8eRlfdy69CGDEMO-2VwY9SIrFMn-v56jPmJICFVFQO0874OLUr8xJPSt33PIN2AnF73yTzq9vefSUZuIdxXGvbNOponNBbQ0Pog7m5GLrILA4pjXQNUXd_8c/s320/lumpia.jpg" alt="" id="BLOGGER_PHOTO_ID_5382653491063214722" border="0" /></a></span><br /><span style=""> <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt; line-height: normal;"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt; line-height: normal;"><span style="font-size:100%;"><b><span style="">Fresh Lumpia Ingredients:<o:p></o:p></span></b></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt; line-height: normal;"><span style=""><o:p> </o:p></span></p><span style="font-size:100%;"><br /></span><p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size:100%;"><b><span style="">Filling:</span></b></span><span style=""><o:p></o:p></span></p> <ul type="disc"> <li class="MsoNormal" style="line-height: normal;"><span style="">1/4 kilo pork liempo, boiled and sliced <o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">1/2 kilo shrimp, shelled<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">2 squares tokwa (tofu), cubed<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">1/2 cabbage, medium-sized, shredded <o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">1 cup string beans, sliced diagonally <o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">carrot, cut into thin strips <o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">kinchay, cut lengthwise, half inch <o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">kamote, medium-sized, cut into thin strips <o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">lettuce leaves<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">3 tbsp. cooking oil <o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">1 onion, sliced<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">1 garlic, crushed<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">peanuts, finely chopped (for garnishing) <o:p></o:p></span></li> </ul> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size:100%;"><b><span style="">Lumpia wrappers:</span></b></span><span style=""><o:p></o:p></span></p> <ul type="disc"> <li class="MsoNormal" style="line-height: normal;"><span style="">1 egg, lightly beaten<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">1/2 cup water<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">1/4 cup cornstarch<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">dash of salt<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">oil to grease frying pan <o:p></o:p></span></li> </ul> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size:100%;"><b><span style="">For sauce:</span></b></span><span style=""><o:p></o:p></span></p> <ul type="disc"> <li class="MsoNormal" style="line-height: normal;"><span style="">1 cup brown sugar<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">water<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">cornstarch<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="">soy sauce<o:p></o:p></span></li> </ul> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in; line-height: normal;"><span style="font-size:100%;"><b><span style="">Seasoning:</span></b></span><span style=""><o:p></o:p></span></p> <ul type="disc"> <li class="MsoNormal" style="line-height: normal;"><span style="">soy sauce to taste</span><span style="font-size:100%;"><b><span style=""> </span></b></span><span style=""><o:p></o:p></span></li> </ul> <p class="MsoNormal" style="margin-left: 0.25in; line-height: normal;"><span style="font-size:100%;"><b><span style="">Fresh Lumpia Cooking Instructions:<br /><br /></span></b></span></p><span style="font-size:100%;"></span><p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><!--[if !supportLists]--><span style=";font-family:Symbol;font-size:100%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style="">Saute garlic and onions. Add pork and shrimp.<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><!--[if !supportLists]--><span style=";font-family:Symbol;font-size:100%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style="">When pork and shrimp are slightly cooked, add tofu.<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><!--[if !supportLists]--><span style=";font-family:Symbol;font-size:100%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style="">Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><!--[if !supportLists]--><span style=";font-family:Symbol;font-size:100%;" ><span style="">·<span style=""> </span></span></span><!--[endif]--><span style="">Season to taste. Cool before wrapping.<br /></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><br /><span style=""><o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><!--[if !supportLists]--><span style=";font-family:Symbol;font-size:100%;" ><span style=""><span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;"><b><span style="">To make lumpia wrappers: </span></b></span><span style=""><br />Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.<br /></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><br /><span style=""><o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><!--[if !supportLists]--><span style=";font-family:Symbol;font-size:100%;" ><span style=""><span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;"><b><span style="">To make sauce: </span></b></span><span style=""><br />Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.<br /></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><br /><span style=""><o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><!--[if !supportLists]--><span style=";font-family:Symbol;font-size:100%;" ><span style=""><span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;"><b><span style="">To make lumpia: </span></b></span><span style=""><br />Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.<br /><br /></span></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;">- from <a href="http://www.pinoyrecipe.net/fresh-lumpia-recipe/">PinoyRecipe.Net</a><br /></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><br />----------<br /></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt 43.5pt; text-indent: -0.25in; line-height: normal;"><br />Another food that I crave for.<br /><span style=""><o:p></o:p></span></p>dfcsantoshttp://www.blogger.com/profile/10160110881793888152noreply@blogger.com0tag:blogger.com,1999:blog-600041389002432444.post-4858783779027138942009-09-07T18:45:00.001-07:002009-09-07T19:06:18.177-07:00Cua Pao and Humba<span style=";font-family:";font-size:100%;" >The food item we call <i>cua pao</i> does not seem to appear in the Chinese culinary vocabulary. Yet, it appears prominently in local versions of Chinese cooking. Cua pao is the generic term for folded steamed sweet buns with filling. And whether the filling is hong ma or <span style="color: rgb(0, 0, 0);">pata tim</span>, we call it cua pao.<br /><br /></span> <p class="MsoNormal" style="line-height: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Ij5oFXkipfz1mIxBeM5L1e-yNZ-Fa-ykM2S9PwqgbBotwWdfJZ7SkcuCwTd_sAqLzXEJNb7qwXUIHWsjKRk3qX6SibTTtqldtksPg9mWhnqEM8bFEv_C5B0MnG07AQJto3QQOx6xJrV9/s1600-h/cuapao.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Ij5oFXkipfz1mIxBeM5L1e-yNZ-Fa-ykM2S9PwqgbBotwWdfJZ7SkcuCwTd_sAqLzXEJNb7qwXUIHWsjKRk3qX6SibTTtqldtksPg9mWhnqEM8bFEv_C5B0MnG07AQJto3QQOx6xJrV9/s320/cuapao.jpg" alt="" id="BLOGGER_PHOTO_ID_5378910540717172946" border="0" /></a></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >Strictly speaking, the folded steamed buns are called manthao and they are available in some supermarkets. If you want to make cua pao at home, you can cook humba (the local version of the Chinese hong ma) or, alternatively, <span style="color: rgb(0, 0, 0);">pata tim</span>, slice the meat and use as filling.</span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >You’re looking at home-made cua pao above. When I discovered fr</span><span style=";font-family:";font-size:100%;" >ozen and ready-to-steam manthao at the supermarket yesterday, my next move was to buy a slab of pork belly. Despite the appearance of cua pao, it is not difficult to make at home. Humba is a very fuss-free pork stew and so long as you don’t intend to make the buns yourself, once the stew is done, it’s really just a matter of assembling. Of course, I want to be able to make manthao from scratch someday but that’s something in my <i>to do</i> list as of now. <o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><b><span style=";font-family:";" >Cook the humba</span></b></span><br /></p> <p class="MsoNormal" style="line-height: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1W5brfWncJ0GFi5QXFApAvwivxMI0OD5BggY7EKI0wTTHXyHD8EKIkK-jgEqKiHnD3BrdKE3OUSMBHnRQ3ha46oTCjmRmTqMB4jGnahlWDCOGWrS-isurek__isgBIA-uUQgIWz_UMvUU/s1600-h/humba.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1W5brfWncJ0GFi5QXFApAvwivxMI0OD5BggY7EKI0wTTHXyHD8EKIkK-jgEqKiHnD3BrdKE3OUSMBHnRQ3ha46oTCjmRmTqMB4jGnahlWDCOGWrS-isurek__isgBIA-uUQgIWz_UMvUU/s320/humba.jpg" alt="" id="BLOGGER_PHOTO_ID_5378909810303029906" border="0" /></a><span style="font-size:100%;"><b><span style=";font-family:";" ><br />Ingredients:</span></b></span><span style=";font-family:";font-size:100%;" ><o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >1.5 kg. uncut pork belly<br />2 tbsps. of black bean sauce (available in jars; if unavailable, use salted black beans (tausi), rinsed, and ground)<br />3 sprigs of oregano (I used fresh; use only half as much if using dried)<br />1 whole garlic<br />4 shallots (sibuyas Tagalog) or 2 small onions<br />1 cinnamon stick<br />1 star anise<br />salt, optional<br />3 tbsps. of cooking oil</span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >Heat the cooking oil in a wide non-stick pan. When smoking, lower the pork belly, skin side up and cook over high heat for a few minutes, without touching, until seared. How do you know it’s sufficiently seared if you don’t lift the meat to check? Me, I can tell by the smell and by the volume of the sizzling. I suggest you let the pork fry for 4 minutes before lifting and checking the underside if it has lightly browned. When it is, flip the pork over and brown the skin as well to make it puffy. <o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >The oil will spatter — big time. If you have a screen to cover the frying pan, use it. If you only have the regular solid cover, cover the pan partially to make sure that the steam that build inside does not fall back in because that will make the pork soggy and cause even more oil spatters.</span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >When the pork is nicely browned, just add the rest of the ingredients, pour enough water to cover three quarters of the pork, bring to the boil, then lower the heat, cover and simmer for an hour and a half to two hours or until the pork is very, very tender. Turn the pork halfway through cooking. Add more water if the sauce dries up before the pork is done.<!--[if gte vml 1]><v:shape id="_x0000_i1026" type="#_x0000_t75" alt="Humba and cua pao" style="'width:300pt;height:200.25pt'/"><![endif]--><!--[if !vml]--><!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >Take the pork out of the sauce, place on a platter and cool. Meanwhile, strain the sauce and boil until reduced to about 3/4 cup.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><b><span style=";font-family:";" >Make the cua pao</span></b></span><br /></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9FUA0Rr4fvJ-ooTmdck_MBk3mw9m-WTQfmG7C8dSitBxOCypHgMutZqrCLaIHV1ddmSYJ8lR1XCr2rQFvu-GhjTqAQ1hWz17N-JAo0QRCYNVMmGM4NVYJt1-xXWwOKYvjeI9LOpcdm1T/s1600-h/cuapao2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9FUA0Rr4fvJ-ooTmdck_MBk3mw9m-WTQfmG7C8dSitBxOCypHgMutZqrCLaIHV1ddmSYJ8lR1XCr2rQFvu-GhjTqAQ1hWz17N-JAo0QRCYNVMmGM4NVYJt1-xXWwOKYvjeI9LOpcdm1T/s320/cuapao2.jpg" alt="" id="BLOGGER_PHOTO_ID_5378909065983755586" border="0" /></a></span><span style=";font-family:";font-size:100%;" ><br />When the pork has cooled, take the manthao out. That’s how they look. A rectangular piece of white bread folded in half and lined with paper underneath.</span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >There’s the manthao from another angle. Just so it’s clear how they look.</span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >So, place the manthao, in single layers, in steamer racks over simmering water. Reheat for 10 minutes or until hot and soft ans the top spring back when poked.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >Place the cooled pork on a cutting board and slice as thinly as you can. Arrange on a serving platter, garnish with crushed peanuts and thinly sliced onion leaves. Pour some sauce over.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >To assemble: Unfold the manthao. Place a slice of pork and a little sauce inside. Top with crushed peanuts and onion leaves, refold and serve. <o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >You can assemble the cua pao before serving or serve the manthao, humba, additional crushed peanuts and onion leaves in separate plates and let the diner make their own cua pao.<br /></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;">- from <a href="http://pinoycook.net/humba-and-home-cooked-cua-pao/">Home Cooking Rocks</a><br /></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;">----------<br /></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;">I like this especially if you have to prepare it yourself. You can put whatever amount of humba you like in your cua pao. If given a choice between cua pao and siopao, I will definitely choose the cua pao.<br /></span><span style=";font-family:";font-size:100%;" ><o:p></o:p></span></p>dfcsantoshttp://www.blogger.com/profile/10160110881793888152noreply@blogger.com0tag:blogger.com,1999:blog-600041389002432444.post-73220614424327891172009-09-03T00:35:00.000-07:002009-09-03T00:49:00.500-07:00Pancit Molo<font size="3"><b><font style="" face=""">Pancit Molo Recipe</font></b></font><font style="" face=""" size="3"> is an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province. Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.<br /><br /></font> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt; line-height: normal;"><font size="3"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2ghyphenhyphen8q00z4v0Wb8StoMkqYDEEd5l3nLCOWVUD-lGgm60bIIUkgyNy3FnoDHfextAPOBmh5GH4PDIzbWh7kqTRb8sWF27Es4UMrgVS1OA7BFnn9f80RUCFqSzBEwKmA_EzZ1mAVoxZP4w/s1600-h/pancitmolo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2ghyphenhyphen8q00z4v0Wb8StoMkqYDEEd5l3nLCOWVUD-lGgm60bIIUkgyNy3FnoDHfextAPOBmh5GH4PDIzbWh7kqTRb8sWF27Es4UMrgVS1OA7BFnn9f80RUCFqSzBEwKmA_EzZ1mAVoxZP4w/s200/pancitmolo.jpg" alt="" id="BLOGGER_PHOTO_ID_5377142750314703746" border="0"></a></font></p> <table class="MsoNormalTable" style="background: rgb(239, 239, 239) none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial; width: 100%; border-collapse: collapse;" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr style=""> <td style="padding: 0.75pt;"> <p class="MsoNormal" style="margin: 3.75pt 7.5pt; line-height: normal;"><font size="3"><b><font style="" face=""">Pancit Molo Ingredients:<o:p></o:p></font></b></font></p> </td> </tr> </tbody> </table> <p class="MsoNormal" style="line-height: normal;"><font size="3"><b><i><font style="" face=""">Filling:</font></i></b></font><font style="" face=""" size="3"><o:p></o:p></font></p> <ul type="disc"> <li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">1 cup ground pork<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">1/2 cup cooked chicken meat, flaked<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">1/4 cup water chestnuts, chopped<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">3 tbsp patis (fish sauce)<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">salt to taste<o:p></o:p></font></li> </ul> <p class="MsoNormal" style="line-height: normal;"><font size="3"><b><i><font style="" face=""">Stock:</font></i></b></font><font style="" face=""" size="3"><o:p></o:p></font></p> <ul type="disc"> <li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">8 cups chicken broth<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">1 small onion, chopped<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">1 clove garlic, minced<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">25-30 wonton wrappers<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">pepper to taste<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">chopped spring onions<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">oil for sauteing<o:p></o:p></font></li> </ul> <table class="MsoNormalTable" style="background: rgb(239, 239, 239) none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial; width: 100%; border-collapse: collapse;" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr style=""> <td style="padding: 0.75pt;"> <p class="MsoNormal" style="margin: 3.75pt 7.5pt; line-height: normal;"><font size="3"><b><font style="" face=""">Pancit Molo Cooking Instructions:</font></b><b><font style="" face="""><o:p></o:p></font></b></font></p> </td> </tr> </tbody> </table> <ul type="disc"> <li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Put 1 tbsp of the meat mixture in the center of each wonton wrapper.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Cover the dumplings with a dry kitchen towel and set aside.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">To make broth: – Saute onion and garlic in oil until light brown.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Add chicken stock and the remaining salt and patis from the filling.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Allow to boil, the drop the stuffed dumplings into the boiling broth.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Season with pepper to taste.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Before serving, garnish with chopped spring onions.<o:p></o:p></font></li> </ul><font size="3"> - from <a href="http://www.pinoyrecipe.net/pancit-molo-recipe/">PinoyRecipe.Net</a><br /><br />----------<br /><br />Pancit Molo from an Ilonggo restaurant is the best, but the one I can't forget is a similar dish I ate in a market in Taipei when I was there in 1985.<br /></font>dfcsantoshttp://www.blogger.com/profile/10160110881793888152noreply@blogger.com0tag:blogger.com,1999:blog-600041389002432444.post-42346227723746700842009-08-20T18:49:00.000-07:002009-08-20T18:56:39.048-07:00Sinigang na Hipon Recipe (Pinoy Style Shrimp in Sour Soup)<font size="3"><br /></font> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt; line-height: normal;"><font size="3"><b><font style="" face=""">Sinigang</font></b></font><font style="" face=""" size="3"> is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we’ll use Shrimp for our recipe. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.<o:p></o:p></font></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt; line-height: normal;"><font style="" face=""" size="3">Estimated preparation and cooking time: 50 minutes<br /></font></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt; line-height: normal;"><font size="3"><br /></font><font size="3"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-50TzGAMgbPZ2ooV0AgYNdPu22TGPDp0ErPW5Z3CvwMVBQwUxCInR2ce7pUqyH9htq3NATgnPAkbnJNN90eKnkrfEcB-YpY4vOIudCKe930jB6T2nHU17GUFG8v3gsXr8x7vWb60HCyTh/s1600-h/sinigang-hipon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-50TzGAMgbPZ2ooV0AgYNdPu22TGPDp0ErPW5Z3CvwMVBQwUxCInR2ce7pUqyH9htq3NATgnPAkbnJNN90eKnkrfEcB-YpY4vOIudCKe930jB6T2nHU17GUFG8v3gsXr8x7vWb60HCyTh/s200/sinigang-hipon.jpg" alt="" id="BLOGGER_PHOTO_ID_5372229849318632882" border="0"></a></font><br /><font style="" face=""" size="3"><o:p></o:p></font></p> <p class="MsoNormal" style="margin: 0in 7.5pt 0.0001pt; line-height: normal;"><font style="" face=""" size="3"><o:p> </o:p></font></p> <font size="3"><b><font style="line-height: 115%;" face=""">Sinigang na Hipon Ingredients:</font></b></font> <ul type="disc"> <li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">1 Kilo Shrimp<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">12 pcs Tamarind (Sampaloc) or 1 pack Sinigang Mix<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">1 big Onion (diced)<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">3 big tomatoes (quartered)<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">2 pieces Radish (sliced)<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">1 bundle Sitaw (Strringbeans)<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">1 bundle Kangkong (cut into 2″ long)<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">3 pieces long green pepper<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">5 cups ricewash or water<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Salt or Patis (fish sauce)<o:p></o:p></font></li> </ul> <font size="3"><b><font style="" face=""">Sinigang na Hipon Cooking Instructions:</font></b></font> <ul type="disc"> <li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Boil Tamarind in rice wash or water to soften.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Pound and extract all juices and set aside.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper. <o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">simmer for 5 minutes.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Season with salt or patis.<o:p></o:p></font></li><li class="MsoNormal" style="line-height: normal;"><font style="" face=""" size="3">Serve hot. <o:p></o:p></font></li> </ul> <p class="MsoNormal"><font size="3"><o:p>- </o:p></font><font style="line-height: 115%;" face=""" size="3">from <a href="http://www.pinoyrecipe.net/sinigang-na-hipon-recipe-pinoy-style-shrimp-in-sour-soup/">PinoyRecipe.net</a><br /></font></p> <p class="MsoNormal"><font style="line-height: 115%;" face=""" size="3">----------<br /></font></p> <p class="MsoNormal"><font style="line-height: 115%;" face=""" size="3">I'm not a fan of shrimps. Whenever I request Cecil (my wife) of sinigang na hipon, she is surprised.<br /></font></p>dfcsantoshttp://www.blogger.com/profile/10160110881793888152noreply@blogger.com1tag:blogger.com,1999:blog-600041389002432444.post-52123245007943502592009-08-16T17:09:00.000-07:002009-08-20T18:58:14.992-07:00Pot Roast with MushroomsThis pot roast recipe includes onions, mushrooms, garlic, and herbs, along with other seasonings and ingredients.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4td15c4mbkypSlesAcY3Fso3nFprId4dluGvpsPdniew7Rd_q7TubGXlJArdAATdgk26wtlMnMcvAApCo9hvPj2lxLxGNQqQGgKFwRHesYdGQf9ZOlIe7QYnWxIA9A6lK-KPe643tise/s1600-h/potroasts.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 168px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4td15c4mbkypSlesAcY3Fso3nFprId4dluGvpsPdniew7Rd_q7TubGXlJArdAATdgk26wtlMnMcvAApCo9hvPj2lxLxGNQqQGgKFwRHesYdGQf9ZOlIe7QYnWxIA9A6lK-KPe643tise/s200/potroasts.jpg" alt="" id="BLOGGER_PHOTO_ID_5370719216388365010" border="0" /></a><br /><span style="font-weight: bold;">INGREDIENTS:</span> <ul type="disc"> <li class="MsoNormal" style="line-height: normal;">1 beef pot roast, about 3 to 4 pounds</li><li class="MsoNormal" style="line-height: normal;">flour</li><li class="MsoNormal" style="line-height: normal;">2 tablespoons oil</li><li class="MsoNormal" style="line-height: normal;">salt and pepper</li><li class="MsoNormal" style="line-height: normal;">2 medium onions, halved and sliced</li><li class="MsoNormal" style="line-height: normal;">1/2 cup water</li><li class="MsoNormal" style="line-height: normal;">1/4 cup ketchup</li><li class="MsoNormal" style="line-height: normal;">1/4 cup cooking sherry</li><li class="MsoNormal" style="line-height: normal;">1 clove garlic, minced</li><li class="MsoNormal" style="line-height: normal;">1/4 teaspoon dry mustard</li><li class="MsoNormal" style="line-height: normal;">1/4 teaspoon dried leaf thyme</li><li class="MsoNormal" style="line-height: normal;">1/4 teaspoon rosemary, crumbled</li><li class="MsoNormal" style="line-height: normal;">1/4 teaspoon ground marjoram</li><li class="MsoNormal" style="line-height: normal;">1 small bay leaf</li><li class="MsoNormal" style="line-height: normal;">1 can (4 to 6 ounces) sliced mushrooms with liquid</li><li class="MsoNormal" style="line-height: normal;">1 tablespoon flour blended with 3 tablespoons cold water</li> </ul> <h4>PREPARATION:</h4> <p class="MsoNormal">Trim roast then dredge in flour. Heat oil in a Dutch oven over medium heat; brown the beef on all sides. Season with salt and pepper. Add onions. Combine the water, ketchup, sherry, garlic, seasonings, and bay leaf; add to the pot. Cover and cook over low heat for 2 1/2 hours, or until tender. Add mushrooms with their liquid and heat through. Remove meat to a warm platter. Skim fat off pan juices. Stir in flour and water mixture, cooking and stirring until sauce is thickened. Serve over the pot roast.<br />Serves 6 to 8.<br /></p> <p class="MsoNormal">- from <a href="http://southernfood.about.com/od/potroastrecipes/r/bl50715b.htm">About.com</a><br /></p> <p class="MsoNormal">----------<br /></p> <p class="MsoNormal"> </p> <p class="MsoNormal">I love beef.<span style=""> </span>One of the best pot roast I’ve tasted is in Kafe Kapitan in Marikina.</p><p class="MsoNormal"><o:p> </o:p></p> <span style="line-height: 115%;"><br /></span>dfcsantoshttp://www.blogger.com/profile/10160110881793888152noreply@blogger.com0tag:blogger.com,1999:blog-600041389002432444.post-29932953703912852142009-08-15T01:11:00.000-07:002009-08-16T17:08:51.447-07:00German Sausage<span style="font-size:100%;">Introducing the most common German sausages. They are all delicious and the cause of much national pride. A sausage recipe from a certain area is a closely guarded secret and the sausage as beloved as the town’s soccer team.<br /></span> <p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBIeZdlJq9M_DhguypPUiFvxB1PZFpBMXOEjxYRm1feYf68P455MpUYNvNEwghpREwRkP889kR3qWaNq6fdJKYZU2qyHTd0hbud95mT4byxnH_3Q97eRcmnNHz3TvY5Uv-avcVvv5xcmJ/s1600-h/sausage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBIeZdlJq9M_DhguypPUiFvxB1PZFpBMXOEjxYRm1feYf68P455MpUYNvNEwghpREwRkP889kR3qWaNq6fdJKYZU2qyHTd0hbud95mT4byxnH_3Q97eRcmnNHz3TvY5Uv-avcVvv5xcmJ/s320/sausage.jpg" alt="" id="BLOGGER_PHOTO_ID_5370717150643183730" border="0" /></a></p> <p><span style="font-size:100%;"><b>Bratwurst</b> and <b>Rostbratwurst</b> is a sausage made from finely minced pork and beef and usually grilled and served with sweet German mustard and a piece of bread or hard roll. It can be sliced and made into Currywurst by slathering it in a catchup-curry sauce.</span></p> <p><span style="font-size:100%;"><b>Thüringer</b> Rostbratwurst – spices are marjoram, caraway, sometimes garlic and the sausage is formed using casings from pig intestines. These sausages are large and usually grilled.</span></p> <p><a href="http://www.gather.com/viewArticle.jsp?articleId=281474976958519"> </a></p> <p>Make your own bratwurst. </p> <p> </p> <p><span style="font-size:100%;">Photo shows bratwurst ready for consumption. Use piece of bread to hold sausage and your hands stay clean. Eat with French fries, mayo and ketchup (Pommes rot-weiss).<br /></span></p> <p><span style="font-size:100%;">- from <a href="http://www.blogger.com/-%09%20http://germanfood.about.com/od/regionalspecialties/tp/12Germansausages.htm">About.com</a><br /></span></p> <span style="line-height: 115%;"><span style="font-size:100%;"></span><span style=""> </span></span><p class="MsoNormal" style="line-height: normal;"><a href="http://www.food24.com/Food24/Components/FoodFocus/0,,55,00.html"><span style="font-size:100%;"><span style=""></span></span></a><span style=""><a> </a></span><span style="font-size:100%;"><o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="">----------<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="">Whenever I go to the, I look for and eat a sausage sandwich.<o:p></o:p></span></p>dfcsantoshttp://www.blogger.com/profile/10160110881793888152noreply@blogger.com0tag:blogger.com,1999:blog-600041389002432444.post-1476036699392374242009-08-14T16:33:00.000-07:002009-08-14T16:50:23.681-07:00Unagi (Freshwater eel)<p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:100%;" >Kabaraki is a common way to cook unagi (freshwater eel) in Japan. Boned and filleted unagi are glaze-grilled with this sweet soy sauce based sauce. <o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIltFzzCF1QsHxZbc8uj1CNub2jR3slwS1qpJ41dHNuEoKwx-l50jF_r-hnUgclSRVmZaNJuUq9GTCtOQT40g4c1AkGj1XHVF9gcsskhLyn5Il4pRzhGkiqLxtqBLkttsfbj8dnZdeE568/s1600-h/kabayaki.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 106px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIltFzzCF1QsHxZbc8uj1CNub2jR3slwS1qpJ41dHNuEoKwx-l50jF_r-hnUgclSRVmZaNJuUq9GTCtOQT40g4c1AkGj1XHVF9gcsskhLyn5Il4pRzhGkiqLxtqBLkttsfbj8dnZdeE568/s200/kabayaki.gif" alt="" id="BLOGGER_PHOTO_ID_5369970781958612338" border="0" /></a><span style=";font-family:";font-size:100%;" >Ingredients:<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >1/2 cup soy sauce<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >1/2 cup mirin (sweet rice wine)<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >1/4 cup sugar<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >Preparation:<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >Pour all ingredients in a sauce pan. Put the pan on low heat and simmer for a few minutes, or until sugar dissolves. Stop the heat and cool the mixture. Store the sauce in a sterilized container/bottle in the fridge.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >- from </span><span style="font-size:100%;"><a href="http://japanesefood.about.com/od/seafoodfish/a/aboutunagi.htm"><span style=";font-family:";color:blue;" >About.com</span></a></span><span style=";font-family:";font-size:100%;" > <o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >----------<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:100%;" >The last time I ate unagi was in 2002 at Rai Rai Ken in Mall of Asia, Philippines. I first tasted grilled unagi in the mid-80's at Kamameshi Restaurant in Quezon City, Philippines. I loved it since then.<o:p></o:p></span></p>dfcsantoshttp://www.blogger.com/profile/10160110881793888152noreply@blogger.com0tag:blogger.com,1999:blog-600041389002432444.post-75675121649425063942009-08-14T00:44:00.000-07:002009-08-14T00:46:03.678-07:00IntroductionMy wife says I am very easy to feed. I live in an all-day breakfast meal... egg, sausage, ham or anything fried. There is no challenge for her on what dish to prepare. And I don't comment if the food is not good. I'll just tell if it is too salty, too sweet, too spicy... But the same, I will eat it whatever its taste. What she doesn't know is that there are times that I crave on certain food.dfcsantoshttp://www.blogger.com/profile/10160110881793888152noreply@blogger.com1