Tag Archives: food

Food Review: Lamb Adobo (Brique)

If you’ve just been eating the same old meat like pork, beef and chicken for a lengthy period now, many times, it would be a welcome respite to have something else..

Not just goat meat, or carabeef but say ‘lamb’ — the favorite food in the Bible. And so we did when we dined at Brique in Ayala Center.

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This was the lamb adobo that we had. Ok, t’was reasonably priced.

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Looking closely tho, all it really had were some leeks and garlic — not even the usual oiliness of adobo could be found which was good, at least in regards to the oil as it became sort of healthy..

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Other than that, well. Frankly, the dish was bland — even with some renown sauce added to it — it was still bland. While the meat could have something to do with its taste, guess it was just a poor recipe.

Brique could have improved on it by adding some herbs and spices, yeah, along with some garnishings — like spinach, lettuce or even tomatoes. Even if it may look like a burger, at least its got flavor.

More so, missing out on so many of their drinks listed on their menu was just a little too upsetting, that it was kinda funny already.

Anyway, if only for the ambiance, t’was okay — yes, the service, too.

Top 10 Beach Foods in the Philippines

Going to beaches would be incomplete without food — of course! But did you ever notice what kinda food do Filipinos usually bring to their outings? Or at least wished they could have brought if not for this or that.

Here now are the Top Foods you’d often see in Philippine beaches.

Lechon

LECHON. Though many would want to bring a whole roasted pig to the beach, obviously not everyone could afford to; so, one would either bring a couple of kilos or go on to the next ‘baon’..

Fried chicken

FRIED CHICKEN. While a whole lechon may truly be impractical to many unless they got some sort of celebration other than just a simple summer get-together, the fried chicken is almost a certainty in every Filipino picnic basket.

Grilled food

GRILLED FOOD. Whether it’s pork, chicken, beef, fish or squid, Filipinos love cooking in such a ‘picnicky’ ambiance; thus, you can count on this food group to be part of your lunch!

Hotdogs

HOTDOGS. Oh, this one could either come in fried or grilled, and with marshmallows or not; and because it’s the cheapest (yet tasty) among the ‘meat’ group, not to mention that kids just love ‘em — hotdogs are certainly more than just an alternative.

Fresh fruits or salad

FRUITS. At the very least, you could either see a bunch of bananas, mangoes or watermelons in your cottage — otherwise, someone must have brought ‘buko’ (coconut) salad for your dessert.

Fun snacks

SNACK. Roaming the beach or simply chitchatting with family or friends would be more enjoyable while munching on something, right? In this case, chips or raw mangoes with ‘bagoong’ (anchovies) are the top choices — young or old.

Rechargers

RECHARGER. One can’t always eat rice and what have you the whole time they’re in the beach, but we do get hungry more often than not — especially when we swim. Solution? Steamed sweet potatoes, bananas or even ‘kakanin’ (made of glutinous rice).

Beverages

BEVERAGES. Either softdrinks, soda, juice, ‘gulaman’ (gelatin), water or beer (surety for adults) — we need to drink, of course. And this is just a matter of what most presumably would like to have.

Lumpiang shanghai and Empanada

MEAT CRISPIES. For those who want food other than something grilled or fried chicken — lumpiang shanghai (spring rolls) or empanada (stuffed bread or pastry) are popular among beach goers. And these are generally stuffed with ground pork.

Menudo and Pancit

EXTENDERS. More than just wanting another kind of food, if a family miscommunicates and happen to buy more than a handful of hotdogs or meat, it is usually turned into another dish like ‘menudo’ — and that would give some kind of soup or sauce for the rice.

Otherwise, some type of ‘pancit’ would be tin-foiled in a ‘bila-o’ (circular basket) and so normally consumed as a delicious light to medium snack in beaches. T’is too light to be a ‘recharger’ tho, yet a little heavy for ‘chitchatting’, so it’s just made for variety.

In the end, one doesn’t have to bring a sack of everything on the list but just an ample amount of ‘em major groups — or its alternative. What’s matters is you have enough for everyone and you had fun!

Food & How To: Omurice (오므라이스)

Among the many dishes in Korea, t’is one of those that intrigued us especially since it was the favorite meal in the 2012 Korean drama ‘Rooftop Prince’.

Still, without even trying to look at the preparation but merely seeing the ‘finished product’, obviously it’s an omelette; and so we now understand the name, Omeu-raiseu or ‘omelette rice’. Yep, it’s got a lot of stuff inside that yellow covering, err, ‘scrambled’ egg..

Wanna see how it’s done? Check this out.

Okay, there may be many ingredients but it’s actually very simple — or easy to make, so don’t sweat it. Speaking of ingredients, realize also that they are not cut in stone but replaceable especially the sausages where you could use just about any other meat instead. What’s important is the ‘slicing’ and the mixing of ’em all since you would be wrapping them up afterwards.

The Ingredients

Anyway, since we have seen the ‘Rooftop Prince’, we can not help but compare Maangchi’s Omurice to the drama version; like did you notice how they were actually turned into an omelette?? Maangchi first formed the cooked ingredients into the bowl before setting it aside and cooking a thin omelette — which she would then use to wrap the ingredients with.

Meanwhile, the ‘Rooftop Prince’ version had the cooked ingredients poured onto the omelette while it was being formed and fried. After a little heat, the omelette was shaped from the pan and served.

Hmm… Guess the drama version is more appealing, eh?! More so, it looks ‘neat’ to eat, too. Then, just let Maangchi’s ‘secret ingredient’ do its thing and sway your palate. Hehe. Don’t forget your ketchup!

Enjoy!

Food & How To: Emergency Kimchi (yangbaechu-kimchi: 양배추김치)

Was pleasantly surprised when we found out that there’s in fact this Kimchi version called ’emergency kimchi’. Really? You know, all along we thought that Kimchi was just the traditional one, or if ever there’s a variation to it — it’s not like ’emergency’. Whoa??

Anyway, that’s our food feature for the day, ‘Emergency Kimchi’!

Hmm… Cabbage, ‘hot pepper flakes’, fish sauce, green onion, garlic, salt and carrot. The ingredients are pretty much the same (and quite common, wherever, even the sesame seeds) actually except for the cabbage where the traditional kimchi uses the ‘napa cabbage’ instead of the regular one.

Some of the Ingredients

Well, perhaps one reason that made this an ’emergency’ kimchi is that Maangchi brought her own ‘hot pepper flakes’ —  assuming that it maybe hard to find in an unfamiliar place or country. So.

Also, as we all know, ‘freshness’ is always important in food. Whatever it maybe.

In storing, be sure to make it air tight

Just take note, for recipes that require mixing fresh, uncooked ingredients — those powder, sauces and all would be harder to ‘stick and sink’, so make sure you use a bigger bowl where you could mix them better; otherwise, don’t just mix it batch by batch but do a ‘remix’. Sounds like music. Hehe.

Till next time.. Ciao!

The Preferred Margarine IS…

There was a time when there was only one margarine in the country, well, as far as I know and could remember at least. And guess what brand it was?

Star Margarine.

Well, of course, we’re not really trying to promote the brand but how could you really talk of something when you can’t even mention the name? After all, we didn’t say it’s the preferred brand, right? Obviously, there’s just a handful of choices to pick from now. So..

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As Wiki also says, “Margarine can be used for spreading, baking and cooking. And like butter, it consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form. In some jurisdictions margarine must have a minimum fat content of 80% to be labelled as such, the same as butter.”

But what about nutrition? In ‘foods’ like this, it’s all about the saturated fat and trans fat content. The lower they are, the better. Mind you though, traditional margarine accounts for around 80% fat, so be careful. Read the label. And go slow.

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Okay not only because of increased competition but also due to practicality, some brands have gone into packing in sachets. Hehe guess it really ain’t that practical, huh? But come to think of it, this kinda packing could be healthier especially if the brand got a higher fat content.

In the end, we buy food even spreads for that matter — for taste! With price and health (surprisingly overlooked) a close second and third. Ahh, really?? So what’s the preferred choice? The finalists are in the middle of the photo..

And it’s brand name has the clue.

Food & How To: Spicy Rice Cake (Korean Ddeokbokki: 떡볶이)

If you have been watching Korean dramas, our featured food for the the day is one of the most mentioned delicacies you would hear; and that’s the Ddeokbokki, or the Spicy Rice Cake.

The Ingredients
The Ingredients

The Ingredients: 1 pound of cylinder shaped rice cake, water, 7 dried anchovies, 6 x 8 dried kelp, 1/3 cup hot pepper paste, 1 tbsp sugar, 3 green onions.. Optional: 2 hard boiled eggs and 1/2 pound fish cakes.

So now, let’s see how it’s done..

Know what, if you’re not familiar with Korean food, you might wonder why is this dish like soaked in ‘liquid’? Isn’t it rice, and a cake at that?! Incidentally, doesn’t this rice cake look like the street food ‘squid ball’ in the Philippines? At least the shape is street-food like.

Ddeokbokki with egg
Ddeokbokki with egg

Anyway, while the dish is called a ‘spicy rice cake’, it’s not really a key ingredient to Ddeokbokki’s flavor — but the dried anchovies. And so, as Maangchi says, try not to forget this particular ingredient; if you do, it wouldn’t be the ‘spicy rice cake’ many came to love.

Anchovy and Kelp
Anchovy and Kelp

As for issue of finding the other Korean ingredients, well, don’t you worry — specialty stores has been sprouting like mushroom, not to mention that they could already be found in leading supermarkets in the country, and yes, across the globe as well.

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Finally, while spicy food has been a staple in many Asian countries, it has been gaining more ground the world over. Hey, after all it’s the Korean Wave! So, try this and enjoy!

Consumer Live: How To Make Kani Maki (Japanese)

Most of us must have already heard of sushi, and have most likely eaten or tasted ’em, too. Yet more than for its health benefits or delicious taste, weren’t you ever curious of how it’s prepared?

Well, we now bring you Kani Maki or the ‘crab stick sushi roll’..

Hmm… Meticulous. Painstaking. No wonder its flavorful! Hey, even food making by the Japanese is like an art that many people around the world are trying to emulate!
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By the way, the ingredients for Kani Maki are the nori (Japanese edible seaweed), crab stick, cucumber and Japanese rice — which incidentally costs P120 a kilo. Wow! Well, it’s sticky and tastier, of course.

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On the other hand, the California Maki which is the roll you see on the right of the photo is made up of: the nori, crab stick, mango and Japanese rice that is rolled from the outside. And it’s P220 per pack, that’s 2 rolls.

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T’is actually P30 more expensive than the Kani Maki, and obviously, because mangoes are more sought after than cucumbers. Right.

Time to try this.. Again. Enjoy!