To most people, South Dakota is a hotspot for thrill seekers. It is home to the country’s biggest tourist destinations like the Grand Canyon and Mount Rushmore. This state attracts thousands of visitors, from bikers to curious geologists. With so much traffic going in and out of the state, culinary students have a diverse audience […]
Who wants to try this delicious sisig?
This sisig dish that I made for lunch is one of the best sisig versions that I ever had. I am saying this not because I am the one who made it — it is really good.
Would you believe that this dish is composed of leftover meat and innards from the batchoy that I prepared the other day? Yes, it is true. I intentionally added more meat and innards to the dish (don’t worry, the batchoy recipe indicates the appropriate measurement) because I plan to make sisig out of the leftover as an experiment.
Everyone commits mistakes. Who doesn’t? This shows that man is not perfect at all times. Instead of feeling bad on your mistakes, use them for motivation. Do the right thing by learning from your own mistakes and from the mistakes of others.
Mistakes are usually done by beginners. It takes constant repetition to master a task or process until the person becomes experienced. But, being experienced does not guarantee perfection – only lesser mistakes.
Cooking is a huge topic and there are lots of things (old and new) to learn about. When trying to learn how to cook, chances are that you will be doing many things wrong. No need to feel bad about it; get back up and correct whatever those mistakes where; read books; watch cooking shows; ask a friend who cooks;
Mamon is a popular sponge cake in the Philippines and is considered to be among the top 10 pastries in the country. Unlike other sponge cakes, this amazing creation is individually packaged with serving sizes usually good for just one person. Filipino Yellow Sponge Cake is also another term used to refer to it.
Do you remember where you had your first Mamon? I had my very first Mamon from Goldilocks and I loved it since then. I am just curious, before the extreme commercialization of baked products in the Philippines, would you know as to where this masterpiece first came into being? I believe that there is a single province or city in the Philippines where this pastry first became popular; I’m planning to give that place a visit next month during my vacation to be able to have an authentic Mamon experience.
Try this Mamon Recipe and let me know what you think.
We are currently experiencing a winter storm here in the Midwest. About a foot of snow has piled-up outside and it will still accumulate overnight. I wanted to shoot some videos but I felt so lazy – must be the weather.
After having some hot soup for dinner, I thought of writing an article about Filipino foods that can help us feel warm and comfortable during the cold days – and this is it. Since its almost midnight, I don’t have the time to create a long list and do some extensive research. I’m thinking of starting with 10 foods that we already featured before and I am relying on you guys to help me add more :).
Have you ever tried to butcher a whole dressed chicken? I remember the first time to butcher a whole chicken; it was confusing. Back then, I didn’t know where to start and I have no idea as to how many parts should I divide it into. I spent more than 30 minutes to complete the […]
I felt that I needed a quick bite as I drove home from work. Luckily, I was about to pass-by a Panda Express location and decided to grab a box for dinner. I got a 2 entrée plate consisting of Orange Chicken, Beijing Beef, and Chow Mein for sides.
Let’s not talk about Orange chicken and Chow Mein for now because my attention is focused solely on Beijing Beef. However, you might want to check our Orange Chicken recipe post if you want to know more about it. As for the Chow Mein, the closest recipe that we have is the Pancit Canton- which I think is a better alternative.
There isn’t really anything extra-ordinary about the Beijing Beef – but I still like to have it once in a while. The flavor is probably the main reason why I like it. I am a fan of sweet and sour pork and this dish is pretty much similar – that is if you raise it to the next level. You’ll understand what I’m trying to say once you try one. After the first bite, the tangy taste immediately permeates in your mouth leaving you speechless – looking forward to the next bite. Since the flavor is so rich, it is advisable to balance it by having some sides (such as rice or noodles) while munching. The texture is unique compared to the other Chinese beef dishes that I had, so far. It also has the consistency of a fried flank steak but tender when chewed.
Fried Rice is the result when steamed or boiled rice are fried in oil or animal fat. For practical reasons, the Chinese first used this method to preserve and recycle leftover steamed rice for consumption. Nowadays, several varieties of fried rice are enjoyed throughout the world.
Making fried rice seems simple and easy. When asked as to how this is done, you might say “heat some oil and fry the steamed rice then add the other ingredients that you have”. While this statement is true, there are more things to consider that may help you make the best possible outcome out of what you have.
Rice puffs or popped rice are grains of rice that are popped and dehydrated. This is often mixed with sweeteners such as sugar or corn syrup and eaten as breakfast cereals. There is a popular snack in the Philippines called “ampaw” which is made from sweetened popped rice.
I’m not planning to post a recipe using rice puffs until I noticed several open boxes of puffed rice cereals that my kids eat during breakfast. You know kids – they want to try every cereal that they see on TV. One box is due to expire in 3 days and I don’t want it to go to waste – so I thought of an idea on how to let my kids consume the rice puff cereal before it becomes stale.
What we have is is our very first shared recipe made possible by Jannet Spengler of Heidelberg, Germany. Jannet does not like eating plain eggplant (tortang talong) ; this is the reason why she adds ground beef to the recipe. According to her, ground beef adds more flavor to the dish.
Do you have some recipes to share? Why don’t you send in your recipes with your personal photo and we’ll make sure to post them here. Pictures of the dish need not to be as complete as what Jannet has (don’t get intimidated :)). It’s time for you to get noticed.