Recipe Name: Indigenous Veggies Chopsuey
Part Used or Main Ingredient: Indigenous Veggies
Cooking Method: Sauté and stir-fry
Serving Size/Portion: 100g/pax
Recipe Serves: 8-12 pax
Ingredients:
Name Mise en Place Amount
Indigenous veggies e.g.
Patola. Upo, kulasi,
katuray, saluyot, etc washed and cut 1 kg
Togue 100g
Patis to taste
Itag or salted Pork Kasim 100g
Chicken or pork liver 50g
Left-over meats If Available
Cooking oil 60ml
Onion minced 1 pc
Garlic minced 3 cloves
Squid balls quartered 6 pieces
Cornstarch slurry as needed
Salt and pepper to taste
Sesame oil a few drops
Sesame seeds a pinch
Leeks leaves a few slices
Procedure:
1. Wash and trim veggies and cut into bite size pieces. Wash togue and other ingredients well. Drain and set aside.
2. Heat up a sauté pan and sauté meats and liver until done. Fry squid balls. Set aside. Sweat onions and garlic then add in the veggies according to their cooking times. We can blanch the veggies first before stir-frying for faster cooking. add in the cooked meats. Stir fry further for a few minutes until Veggies are crisp tender.
3. Season with patis or fish sauce and thicken with a bit of cornstarch slurry. Ddd some pepper.
4. Check seasoning and serve hot. Top with a few sesame oil drops, sliced leeks and sesame seeds for garnish.
Showing posts with label food trip. Show all posts
Showing posts with label food trip. Show all posts
Thursday, August 13, 2009
Thursday, April 9, 2009
a tour of Laguna
As we have been talking about going to find a site for Green Food Shop, I told Guio that we make our plans real, we have to check out the Pila property of two hectares. After lunch today at two o'clock in the afternoon, he swinged by the house which is very near their house also. We took a 15 minute drive and we were there in no time at all even if there were a lot of traveller's for its holy week and everybody wants to go out of town. I think this is good that there is high traffic in the area. Passing by was the garden shops and a few big restaurants e.g. Kamayan sa Palaisdaan and Samaral at Calauan. At Fiesta Laguna which they feature goat dishes as their specialty. But my favorite place to eat along the highway is the road side eatery, Ellen's Goto Batangas at Victoria, Laguna. Told Guio that I love the goto there.
I knew where the lot was but surprised for the property does look like a bit forgotten. Tall grasses and the place needs a bit of clearing but as we walked towards the gate , the property expansive. Very promising! It turned out to be a very big property with a 100 meter concrete wall of about five feet high and a green gate, being located by the National highway, the wall serves as to make the ambiance more private. Very promising! About a 250 meters deep there is an irrigation canal going to the end of the property and you'll be surprised that there is a very big rice field and its harvest season so these are golden filelds now. A month ago maybe it was a sea of green. I love green. You can smell the fresh palay drying in their stalks while waiting to be harvested and taken to the rice mill. This brings me back to my childhood when i went on vacations at my Auntie Mamang and the rest of Mameng's brothers and sisters living in the middle of the rice field. I love it! Aurora, Isabela is the province I always go vacationing every summer break from school.
Looking around there are a variety of fruit bearing trees. The Carabao mango trees are bearing fruit, the lansones are still out of season, banana stalks and Mulberry trees scattered around for the y tried to grow silkworms years before. Bordered by the small stream along the boundary of the lot are bamboo thickets which are ready to be used as building materials. Condition the tress to bear fruit again will definitely be a big plus for us. As Guio was telling me that the property was a layering chicken farm and a piggery before and it was like ten years of manure on the top soil which will make it very promising to plant in veggies. I'm so stoked by this time. I walked around and looked across the rice fields.. I told myself that people would like to experience this also. Very promising indeed.
After talking to the caretakers, we left with a big hope that we can materialize all these things that are plans for now. Heading home, we stopped by Ellen's Eatery so I can buy my favorite Goto Batangas and a few meters down a couple of bibingka as a food pair I always do. Yummy!
We saw that there are a lot of sweetcorn along side a stall so we got us a few to take home as well. Boil it with some salt until tender. Yummy with barbecue butter! I told Guio that i be his navigator so I directed him to the fork going to Calauan where he said that they have a warehouse full of recovered wood and tin roofing from their old house at Los Banos. This was a bigger property of 3.5 hectares with an old feed mill and abandoned piggery. But they kept the Carabao mangoes for they still are earning from them. Looking into the warehouse we saw the old wood and some other things that we can use for the Green Food Shop buildings or huts which I would like to design myself. Try out my ideas if it will work out and make some money also. The caretakers gave us green mangoes and I picked Kalamias to use for siningang soon. Can''t wait for these ideas of mine to materialize. Very promising.
Going home, I told Guio that we go back using the backroads of Calauan, a short cut to Los Banos passing along Hacienda Macalauan and some other dairy farms, more fields and a few turns we were at Jubilee Ville, Bay already, a few minutes from our house. It was a very nice road trip. Looking forward to the next one.
I knew where the lot was but surprised for the property does look like a bit forgotten. Tall grasses and the place needs a bit of clearing but as we walked towards the gate , the property expansive. Very promising! It turned out to be a very big property with a 100 meter concrete wall of about five feet high and a green gate, being located by the National highway, the wall serves as to make the ambiance more private. Very promising! About a 250 meters deep there is an irrigation canal going to the end of the property and you'll be surprised that there is a very big rice field and its harvest season so these are golden filelds now. A month ago maybe it was a sea of green. I love green. You can smell the fresh palay drying in their stalks while waiting to be harvested and taken to the rice mill. This brings me back to my childhood when i went on vacations at my Auntie Mamang and the rest of Mameng's brothers and sisters living in the middle of the rice field. I love it! Aurora, Isabela is the province I always go vacationing every summer break from school.
Looking around there are a variety of fruit bearing trees. The Carabao mango trees are bearing fruit, the lansones are still out of season, banana stalks and Mulberry trees scattered around for the y tried to grow silkworms years before. Bordered by the small stream along the boundary of the lot are bamboo thickets which are ready to be used as building materials. Condition the tress to bear fruit again will definitely be a big plus for us. As Guio was telling me that the property was a layering chicken farm and a piggery before and it was like ten years of manure on the top soil which will make it very promising to plant in veggies. I'm so stoked by this time. I walked around and looked across the rice fields.. I told myself that people would like to experience this also. Very promising indeed.
After talking to the caretakers, we left with a big hope that we can materialize all these things that are plans for now. Heading home, we stopped by Ellen's Eatery so I can buy my favorite Goto Batangas and a few meters down a couple of bibingka as a food pair I always do. Yummy!
We saw that there are a lot of sweetcorn along side a stall so we got us a few to take home as well. Boil it with some salt until tender. Yummy with barbecue butter! I told Guio that i be his navigator so I directed him to the fork going to Calauan where he said that they have a warehouse full of recovered wood and tin roofing from their old house at Los Banos. This was a bigger property of 3.5 hectares with an old feed mill and abandoned piggery. But they kept the Carabao mangoes for they still are earning from them. Looking into the warehouse we saw the old wood and some other things that we can use for the Green Food Shop buildings or huts which I would like to design myself. Try out my ideas if it will work out and make some money also. The caretakers gave us green mangoes and I picked Kalamias to use for siningang soon. Can''t wait for these ideas of mine to materialize. Very promising.
Going home, I told Guio that we go back using the backroads of Calauan, a short cut to Los Banos passing along Hacienda Macalauan and some other dairy farms, more fields and a few turns we were at Jubilee Ville, Bay already, a few minutes from our house. It was a very nice road trip. Looking forward to the next one.
a different take on LUGAW
Last night, I texted my drinking buddy Guio for some rounds of cold Red Horse and hangout in the bar. As usual we started drinking and sharing stories and plans. We began to talk about alternative businesses for as everybody keeps saying that there is a global crisis.. I always smirk on this crisis because ever since we deposed the Marcoses the Philippines is in crisis ever since so what's new? Filipinos are used to it by this time.
Then I had an Epiphany, I had this concept for a food shop that is green, Earth friendly and very organic. The basic idea is that we lower our carbon foot print, produce all the things we would need and buy less of anything, use as much recycled materials and be sustainable. I even thought of living beyond the grid thus we have to produce our own power as well. It was a good thing that I started to talk about it, my drinking buddy is also interested and more over their family been trying to sell land at Pila, Laguna and it was a perfect spot for the Green Food Shop as i fondly call it now. My idea will also use recovered wood and building materials which should be sustainable and indigenous, organic planting systems and management of the farm as we will try to produce veggies and livestock that we might be needing. This will be lowering over head costs thus making the business sustainable and make some money as well. I have to research more on it but i do have the idea in my mind. The next thing for us is to check out the land and sources of our materials. Luckily Laguna has so many indigenous materials ready for our use. I'm quite excited by the idea already and can't wait to get a move on it.
As the night is passing and so many empty bottles we were going home when Guio asked if i was hungry. I said surely! After a drinking session, I am always hungry. I suggested to him that we eat something light and he has a good idea where to go. LUGAW QUEEN, is a new food shop at Crossing, Los Banos beside the National Highway. I have eaten there before and it was ok for the price and service they have. I liked it there for the service staff are courteous and helpful. Then we started to order. Looking up their menu Guio told me that I try their Palabok Lugaw. I love Pancit Palabok so i ordered two, one for Guio and one for me and a side order of Puto. The bowl of Lugaw is at PhP 25.00 each and the Puto is PhP 10.00. The porridge looked good with all the topping a typical Pancit Palabok would have been but instead of noodles, the lugaw was on the bottom and the starch for the dish. Was looking at it, its a very good idea, tried it out and it really worked well. The smokiness of the tinapa, crunchiness of the chopped chicharon and palabok sauce, topped with chopped onion chives and sliced boiled egg made it as palabok as it can be. Mixing everything to blend all the flavors well. Add in some kalamansi juice and chili garlic sauce with some fish sauce did the trick. Its like a new comfort food for me. I will surely come back for more! Go visit them for a taste of a new Lugaw in town.
Then I had an Epiphany, I had this concept for a food shop that is green, Earth friendly and very organic. The basic idea is that we lower our carbon foot print, produce all the things we would need and buy less of anything, use as much recycled materials and be sustainable. I even thought of living beyond the grid thus we have to produce our own power as well. It was a good thing that I started to talk about it, my drinking buddy is also interested and more over their family been trying to sell land at Pila, Laguna and it was a perfect spot for the Green Food Shop as i fondly call it now. My idea will also use recovered wood and building materials which should be sustainable and indigenous, organic planting systems and management of the farm as we will try to produce veggies and livestock that we might be needing. This will be lowering over head costs thus making the business sustainable and make some money as well. I have to research more on it but i do have the idea in my mind. The next thing for us is to check out the land and sources of our materials. Luckily Laguna has so many indigenous materials ready for our use. I'm quite excited by the idea already and can't wait to get a move on it.
As the night is passing and so many empty bottles we were going home when Guio asked if i was hungry. I said surely! After a drinking session, I am always hungry. I suggested to him that we eat something light and he has a good idea where to go. LUGAW QUEEN, is a new food shop at Crossing, Los Banos beside the National Highway. I have eaten there before and it was ok for the price and service they have. I liked it there for the service staff are courteous and helpful. Then we started to order. Looking up their menu Guio told me that I try their Palabok Lugaw. I love Pancit Palabok so i ordered two, one for Guio and one for me and a side order of Puto. The bowl of Lugaw is at PhP 25.00 each and the Puto is PhP 10.00. The porridge looked good with all the topping a typical Pancit Palabok would have been but instead of noodles, the lugaw was on the bottom and the starch for the dish. Was looking at it, its a very good idea, tried it out and it really worked well. The smokiness of the tinapa, crunchiness of the chopped chicharon and palabok sauce, topped with chopped onion chives and sliced boiled egg made it as palabok as it can be. Mixing everything to blend all the flavors well. Add in some kalamansi juice and chili garlic sauce with some fish sauce did the trick. Its like a new comfort food for me. I will surely come back for more! Go visit them for a taste of a new Lugaw in town.
Sunday, April 5, 2009
La Pizzeria and Kinabuhayan food trip
Yesterday was a very sad day for me.. somebody really close to me went home to England and won't be seeing her again for sometime.. I will be waiting.. how ever long it will take.
But thanks for close relatives and caring friends, the day was filled with happy and fun moments, it started out with my Tita Mati and Tito Nonoy with their son Sherwin and my other Tita Sione coming at the house to visit us just before lunch. So we prepared Siningang PorkChops with Kaffir lime leaves, Grilled Eggplants and Fried Big Eyed Scad with a Chinese Inspired Tomato salad and steamed Pandan rice. Lunch went great with lots of stories and catching up. Started to feel better, gave them herbs from my garden, Pandan, Holy Basil, Tarragon, Thai Spinach, Native Oregano with the white bordered leaves (rare) and the normal one, saw-tooth Coriander, Garlic Chives, Turmeric, Kaffir lime leaves and a few green Papayas all which I planted and now trying to propagate. It was a nice feeling for they appreciate the simple things I gave them. I wish I could have stayed longer but have to run to San Pablo City, Laguna with a friend, Michelle Domingo, just before noon time. She said she wanted to try out her new Nikon D40, shoot at Kinabuhayan Cafe and needs a break from the city. So I'll happily tag along.
After meeting up with Mich and driving to the Total Gas Station at Barangay San Rafael at San Pablo City which is
known for their seven lakes, there was a Pizza place simple called "La Pizzeria." A hole in the wall pizza shop where there's a wood burning oven making the pizza truly authentic with lots of toppings to choose from, Margherita, Hawaiian, Prosciutto and loads of other veggies and cheeses to choose from. Its only at one size, 14" and good for 2-3 persons, good for 1 if you're really hungry. We ordered our favorite, Quattro Formaggi (Four Cheese.) It was made in the authentic way with a machine roller and tapered wooden rolling pin. Topped with a very simple tomato sauce, chunky as the way i like it and it looked very promising! Then with Parmesan, Mozzarella, Feta and Romano Cheeses, making me drool while we were waiting for it, after about 7 minutes in a really hot oven, the pizza looked so yummy! With the edges a bit browned black! Trully nice! Very authentic indeed! We took out first slices and it was just perfect! I never thought that pizza this good was just hiding at San Pablo City! All Thumb's up!
After eating a couple slices I wanted more but I was watching my diet
but if I were given the chance I could have finished all that big thin crust pizza in one sitting! It was the best! No other pizza came close to this except for the Four Cheese Pizza at Gourmet restaurant going up to Tagaytay City but with the price at PHP 220.00 for dine in with additional PHP 20.00 for the take away box it's not a bad deal indeed! Will go back for more soon! All variants are priced all the same. Goes really well with a cold beer! Sarap Buhay!
After the Pizza eating we went to Kinabuhayan Cafe at Dolores, Quezon. Just several minutes from La Pizzeria. Visiting my Chef friend Jay Herrera was a very nice thing for his place is truly amazing with the open huts and Pinoy Gourmet food that he prepares will make every second fun and relaxing. I was feeling even better now. With a managerie of dogs and a Pig named Onion
did make every visit truly interesting aside from the stories and friendship. Jay served us Pancit Guisado Miki Bihon for Merienda, yummy with ice cold softdrinks and water! I miss the cafe for I worked there a year ago. Not much had changed and I'm glad that it did not. I was home again. Was able to reflect on my demise. Have to get ready when that time comes. Jay and I are like very close for we have a lot in common, our cooking styles and philosophies, chatting away with him made me feel really good and that I was not sad anymore. I look at him as a mentor and father figure. He is a very kind man. He is very kind to me. Then the bookings came so he was busy and also it was time to go.
On the way home I started to see that everything is good. I felt so loved. All is good..
But thanks for close relatives and caring friends, the day was filled with happy and fun moments, it started out with my Tita Mati and Tito Nonoy with their son Sherwin and my other Tita Sione coming at the house to visit us just before lunch. So we prepared Siningang PorkChops with Kaffir lime leaves, Grilled Eggplants and Fried Big Eyed Scad with a Chinese Inspired Tomato salad and steamed Pandan rice. Lunch went great with lots of stories and catching up. Started to feel better, gave them herbs from my garden, Pandan, Holy Basil, Tarragon, Thai Spinach, Native Oregano with the white bordered leaves (rare) and the normal one, saw-tooth Coriander, Garlic Chives, Turmeric, Kaffir lime leaves and a few green Papayas all which I planted and now trying to propagate. It was a nice feeling for they appreciate the simple things I gave them. I wish I could have stayed longer but have to run to San Pablo City, Laguna with a friend, Michelle Domingo, just before noon time. She said she wanted to try out her new Nikon D40, shoot at Kinabuhayan Cafe and needs a break from the city. So I'll happily tag along.
After meeting up with Mich and driving to the Total Gas Station at Barangay San Rafael at San Pablo City which is
known for their seven lakes, there was a Pizza place simple called "La Pizzeria." A hole in the wall pizza shop where there's a wood burning oven making the pizza truly authentic with lots of toppings to choose from, Margherita, Hawaiian, Prosciutto and loads of other veggies and cheeses to choose from. Its only at one size, 14" and good for 2-3 persons, good for 1 if you're really hungry. We ordered our favorite, Quattro Formaggi (Four Cheese.) It was made in the authentic way with a machine roller and tapered wooden rolling pin. Topped with a very simple tomato sauce, chunky as the way i like it and it looked very promising! Then with Parmesan, Mozzarella, Feta and Romano Cheeses, making me drool while we were waiting for it, after about 7 minutes in a really hot oven, the pizza looked so yummy! With the edges a bit browned black! Trully nice! Very authentic indeed! We took out first slices and it was just perfect! I never thought that pizza this good was just hiding at San Pablo City! All Thumb's up!
After eating a couple slices I wanted more but I was watching my diet
but if I were given the chance I could have finished all that big thin crust pizza in one sitting! It was the best! No other pizza came close to this except for the Four Cheese Pizza at Gourmet restaurant going up to Tagaytay City but with the price at PHP 220.00 for dine in with additional PHP 20.00 for the take away box it's not a bad deal indeed! Will go back for more soon! All variants are priced all the same. Goes really well with a cold beer! Sarap Buhay!After the Pizza eating we went to Kinabuhayan Cafe at Dolores, Quezon. Just several minutes from La Pizzeria. Visiting my Chef friend Jay Herrera was a very nice thing for his place is truly amazing with the open huts and Pinoy Gourmet food that he prepares will make every second fun and relaxing. I was feeling even better now. With a managerie of dogs and a Pig named Onion
did make every visit truly interesting aside from the stories and friendship. Jay served us Pancit Guisado Miki Bihon for Merienda, yummy with ice cold softdrinks and water! I miss the cafe for I worked there a year ago. Not much had changed and I'm glad that it did not. I was home again. Was able to reflect on my demise. Have to get ready when that time comes. Jay and I are like very close for we have a lot in common, our cooking styles and philosophies, chatting away with him made me feel really good and that I was not sad anymore. I look at him as a mentor and father figure. He is a very kind man. He is very kind to me. Then the bookings came so he was busy and also it was time to go.On the way home I started to see that everything is good. I felt so loved. All is good..
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