FTF: A Taste of Tapa King

>> Friday, July 31, 2009

Happy Friday!

Last week, while we we're searching for the best computer rigg that we could find, we found ourselves lost in Glorietta. Beside Anson's there was this new resto named Tapa King. We tried their tapa and I wonder if they are the same as what Rufo's have.
Here are the pics.

These are what we ordered. Crispy Liempo, Tapa and Adobong KangKong
Beef Tapa, Egg, Atsara and Fried Rice
Crispy Liempo...



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FTF: Food Trip Shabu Shabu Style in LA

>> Friday, July 24, 2009

Today I wanna share the pictures of the Food Trip I experienced when I visited my high school friend Aileen in LA. She was so generous to share with me a tour of Los Angeles in 2 days that I have been there. I met her friends too. On the first night of my stay, she and her friends treat me in a Shabu shabu style restaurant which I forgot the name. This is the first time I experienced having the food cooked in front of me and eating it straight. At first I was skeptical since I was afraid I might spill the hot soup in front of me, but in the end, it was such a fun experience. I would love to visit LA again someday and meet them again.

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FTF: Pork Menudo

>> Friday, July 10, 2009

My hubby's version of menudo below is short of peas. Menudo, in the Philippines, is a dish made of garlic, onions, diced pork chops, pork liver, diced potato, diced carrots, green bell peppers, soy sauce and tomato sauce, and seasoned with salt and pepper while it is cooked. Filipino menudo will usually contain tripe though common variants will include chickpeas, red peppers and raisins.

Menudo Ingredients:
1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Menudo Cooking Instructions:
In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.
Serve hot with white rice.

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Pinakbet - an Ilocano Dish

>> Sunday, July 5, 2009

Although we are not Ilocano, we love eating vegetable dishes. My hubby and I both have passion for cooking. He cooked Pinakbet the other day and below is the best picture I took of it.
Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word "pinakebbet", meaning shrunk or shrivelled. The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers , parda and winged beans. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilocano households. As its name suggests, it is usually cooked until almost dry and shrivelled and the flavors of the vegetables are emphasized and accentuated by bagoong (fermented shrimp fry). In some cases, lechon, chicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Northern and Ilocos regions of the Philippines.

These are the ingredients needed for a Pinakbet.

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Omelette - Ham, Cheese and Mushroom

I was inspired by Mommy Jeng's omelette that is why I tried to serve it today at breakfast. My only frustration is my presentation is not that beautiful. I had a hard time hauling the omelette out of the pan without it breaking. Anyways, here is my version on this recipe.
Omelette - Ham, Cheese and Mushroom
3 cloves of garlic
1 sliced onion
1 small can of sliced Mushrooms
4 pcs Ham cut into squares
half cheese cut into cubes
3 eggs beaten
Canola Oil
salt and Basil leaves
Sautee the garlic and onions, ham, mushroom and cheese. Put some small pinch of salt to taste and toss in the beaten eggs. Let it fry. Get it out of the pan and sprinkle some basil leaves.

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FTF: Food Trip Feast @ Mann Hann

>> Friday, July 3, 2009


I had the experience of another Chinese Resto. My colleagues and I agreed to walk a few steps and have dinner at Mann Hann - a Chinese Resto in Megamall. We had to wait for 20 minutes before we we're able to get a seat since there are a lot of people.
These are what we ordered.
Sweet and Sour FishBeef BrocolliCalamares - which I personally recommend. They are so crispy and crunchy.
Pork Lechonand 2 bowls of Yang Chow Rice with Coke in Cans. Would you believe with all these feast we only paid PhP250.00 / pax? We we're six and sobrang busog talaga. Sulit!

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Le Ching @ Greenhills - a Resto for Fine Chinese Food

>> Wednesday, July 1, 2009

Last Saturday, we went to Le Ching, a restaurant located in Greenhills. This place is usually crowded but since we arrived 4pm na, wala kami masyadong kaagaw sa upuan ^_^.
Binabalik balikan ko talaga dito yung SpareRibs Rice nila and Steamed Tofu. Hindi sila madamot sa rice... ahaha... at kakaiba yung pag kakaluto nila sa steamed tofu. Sawsaw sa toyo with chili and calamansi, heaven!


They also have beef wanton noodle soup.

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