Chicken Adobo

On a one-hot Sunday afternoon lunch, no one who cooking for else on what's on the meal on or before twelve pm. This time, I try to cook what's best (not too epic) up to perfection on how-to make this... by cooking Pinoy comfort food, it's Adobo. 

INGREDIENTS:

• 1 1/2 kilo Chicken
• 1/4 - 1 cup Soy Sauce
• 1/4 - 1 cup Vinegar
• 1 tbsp Brown Sugar*
• 1/2 tbsp Cooking Oil
• 2-3 cloves Garlic, chopped
• 1/2 cup Red Onions, chopped
• 1 part Ginger, julienne*
• 1 1/4 cup Water  

*Optional
PROCEDURE:

1. Rinse store-bought chicken and set-aside
2. Saute ginger, onions and garlic until it's tender
3. Then, add chicken to cooked until golden brown, add water and let it simmer for 5 minutes
4. Add soy sauce and vinegar and let it simmer for about 20 minutes
5. Add sugar for decrease saltiness 
6. Serve it with hot rice 

SERVES: 4-5 persons

Food Review: Livestock Restaurant and Bar

Mardi Gras for more? No worries! Because let's craved-up before the Lent start with this resto-bar just right, after a whole-day of outting, or field trip in no time.


Livestock Restaurant and Bar is a best location for luncheons, gatherings and also, parties; our variety of food, pork meals such as a famous Crispy Pata; inspired by a family hog farm on this resto and for its reason, build it from the ground up into the Patriarch in 1977. For today, they serves up many of the pork-menu items to love by flavor that you crave for.
And not just a simply relax while enjoy their own food, it has a Zen-inspired interior inside the resto and to accommodate the 200 seated capacity ambiance and well, served it by their friendly waiters and crews like especially in party venues.    

The view of Livestock Resto-Bar

Melts-In-Your-Mouth Crispy Pata (P590)

Our Flagship Dish 

Chicharon 3 Kinds (P260)

A collection of your most favorite Cracklings: Crispy Bulaklak, Bituka and Chicken Skin

Kangkong Sambal with Lechon (P260)

Water spinach in a sauce of coconut milk and homemade hot and spicy sambal paste topped with Livestock crackling pork belly

Four Egg Spinach (P230)

Spinach sauteed with century egg, egg whites, salted duck egg and poached quail eggs


LOCATION: 

34 Sgt. Esguerra Street, Esguerra Plaza

Quezon City, Philippines

https://www.instagram.com/livestock_ph

  Call (02) 332 0409

"Vegetarian" Birthday Noodles

Noodles is everywhere! Traditionally, they'll all-cook for all occasions such as Christmas, birthdays, and others; this time, let's cook this dish in a healthy version for a meatless alternative menu dish and impress the health buff. Keep calm, and stay healthy!

INGREDIENTS:

• Canton Noodles (according to the packages)
• 1-2 cups of Cabbage, shredded
• 1-2 cups of Carrots, cut into strips
• 1 can of Button Mushroom, sliced
• 1 bar of Tofu, cut into small cubes
• 1 pack of Young Corns*
• 1 pack Young Beans*
• 1 string of Spring Onions, chopped and to garnish
• 1 tbsp of Cornstarch (slurry with water)
• 2 tbsp of Soy Sauce (to add flavor)
• 3-5 cloves of Garlic, crushed
• 1/2 cup of Red Onions, chopped
• 2-3 cups of Water
• Cooking oil (for frying and sauteing)
• Salt & Pepper to taste

*Optional

PROCEDURE:

1. Deep-fried small cubes of Tofu into the boiling cooking oil for about 2-3 minutes or until golden brown, set aside
2. In a large wok, saute garlic and onions in a tsp of cooking oil until its caramelized (do not overcook or until it's burn)
3. Add mushrooms, tofu, young corn, beans and carrots and continuous sauteing 
4. Add cabbage, soy sauce, seasonings and water and let it simmer for 10-15 minutes
5. Add noodles and slurry and occasionally stir the mixture and cooked for 5 minutes or until the noodles is already set
6. Garnish with spring onions and serve

**Good for 5-6 servings  

Hotdog Rolls

This dish is ideal for parties or even ordinary days do it special and it fits into deep-fried sandwich roll in one from traditional-type sandwich like hot dog sandwich rolls.

INGREDIENTS:

• 5 pieces of hotdogs (medium or large size, sliced in half)
• 10-15 pieces of white tasty bread
• Cheese, sliced into sticks
• 1 pact of breadcrumbs
• 1-2 pieces of eggs (beaten into batter)
• 1 cup of cooking oil

PROCEDURE:

1. Fry hotdogs in a pre-heated pan with oil for a few minutes and set aside
2. Beat eggs into batter and set aside
3. Using your rolling pin (or glass tumbler,) roll it a tasty bread into flat bread
4. Put some sliced hotdog and cheese and form into a rolls and secure it with toothpick
5. Deep the hotdog rolls in egg batter and breadcrumbs or until it full-covered.
6. Deep fry into the cooking oil up to 2-3 minutes into golden brown
7. Removed the secured sticks (before eating) and serve it with catsup, mustard and mayonnaise dip.

Good for 4-5 Servings 

#Fitspiration: Healthy Smoothies

This 2017, I want to this share those of my new creations in one drinking benefits, mix and match and yummy concoctions in one serving glass a day.

FOR BREAKFAST: "Choco-Kiwi Smoothie"

• 1 whole part of Kiwi, cut into diced
• 2-3 parts of Toblerone bars, chopped or melted in hot water
• 1 1/4 cup of Evaporated Milk
• 1 tsp of sugar*
• 2 cups of Crushed Ice

 FOR LUNCH: "Apple-Kiwi Smoothie"

• 1 whole part of Kiwi, cut into diced
• 1/2 part of Apple, diced
• 1 cup of Evaporated Milk (or small can)
• 1 tsp of Sugar*
• 2 cups of Crushed Ice

*Optional

PROCEDURE:

Combine all ingredients in a blender or extractor mixer and serve it with desired fruits or regular diet meals according to your regular meal diet plan.

Tutorial 101: Homemade Ginger Brew

INGREDIENTS:

-Water

-Ginger

-Sugar or Honey*

*Optional

PROCEDURE:

1. Simple hack: peel-off the ginger skin with dining spoon instead of paring knife or peeler.

2. On a pot (medium or large,) boil water for 10-15 minutes in low heat

3. After boiling, bring peeled ginger and put it to the boiling water for about 1-2 hours (or 30-40 minutes) or until its tender.

4. Lastly, put it in a teacup; add some sugar or honey to taste or it depends on your taste reference. Served it as hot or cold drinks.

-Relieve your throat problems while serves 2-3 person.

via YouTube

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Gina Cyrus Production, Inc.

All Rights Reserved

#ProjectHappiness: Food Crawl Scene

Resto Name: Katsu Cate

Location: 189 Maginhawa st. Quezon City 

Store hours: 11:00am-9:00pm

This unique resto is a modern Japanese-themed meets American amedity from wall bricks to lamb cage per each table. When it comes the food, katsu or Japanese deep-fried meats and served with Japanese rice and miso soup.

In this menu:

Pork Katsudon

Chichen Katsudon or Tori Katsudon

(And) Gyudon or Salmon fish katsu

With side-dish of:

Crab Kani salad

Where to go by?

Ride a jeepney or your own car along MRT to Cubao, LRT to Katipunan Ave and jeep to Miriam Gate 1.

And also, they served lunch, dinner and coffee (for breakfast) and in addition, good for the kids.

Athlete's Meal: Shrimp-Squash patties

INGRIDIENTS:                                      

• Grated Squash (1 1/2 cup)                 
• Baby Shrimps (2 tablespoon)               
• Ground Meat (optional)                         
• Egg (1)                                                 
• Flour or Cornstrarch (1 teaspoon)            
• Parmisan Cheese (optional)                      
• Garlic and Onions (1 each, crushed)           
• Salt & Pepper (to taste)                            
• Cooking Oil (1 cup)                                            

PROCEDURE:                                          

1. Grate squash in a large bowl and combine shrimp, ground meat and crushed garlic and onions and mix well.                                                    
2. Combine egg beaten and flour, mix well and add to the mixture. Add Parmesan cheese, salt and pepper to taste and continue to mix.                          
3. In a pan, heat 1 cup cooking oil. The mixture formed into patties with your clean hands or 2 spoons and deep fry.      
4. Served with rice and choices of your sauces and dips.                                        

GOOD FOR 3-4 SERVINGS          

Dine Review: Bubble Tea Restaurant, Manila (Tokyo Milk Tea Place)

Mother's day
10 May, 2015 

Best Mom's day, ever!

Menu's for more?

Salmon Sashimi

Sakura milk teas: Taro, Melon and Straberry

Volcano Maki

Korean Bibimbop

Japanese Beef Nachos

This resto's so cute and kawaii with this Japanese-inspired theme and their Asian food is awesomely delicious. The day before going to Bicol for a vacation, they drop-by to this resto for Mother's day pre-dinner.

Visit us  at:

Bubble Tea Restaurant, Manila (Tokyo Milk Tea Place) - QC Branch
Tomas Morato Ave, Diliman, Quezon City, Metro Manila

Websites:

http://www.tokyobubbletea.jp/

https://www.facebook.com/tokyobubbletea

Halo-halo Popsicle

Halo-halo with a twist! So, beat the summer heat with this cool must-have. Kids who love this treat!

INGEDIENTS:

• 4 cups of crushed ice
• 2 teaspoon of sugar
• 1 cup evaporated milk
• 1 spoon of steamed sweet banana
• 1 spoon of taro paste or ube
• 1 spoon of palm roots or kaong
• 1/4 cup of water

PROCEDURE:

• Mix all the ingredients in the blender until it looks like smoothie
• Put the mixture in the Popsicle moulder or in the plastic cups and cover-up with aluminum foil to secure the Popsicle sticks
• Chill-it in the freezer for about 2-3 hours or overnight
• Serve it well 

Good for 3-4 servings

Vegetarian Kare-Kare with Chickpea Meatballs

In last week's lenten season, no meats allowed as part of sacrifices to eat more healthy food like veggies and seafood for a God's taste.

INGEDIENTS
FOR CHEEKPEA MEATBALLS:

• 2 cans of Chickpeas, drained
• 1 can buttom Mushroom, drained
• 1 Egg
• 1 1/2 cup Flour or Cornstarch
• Salt & Pepper to taste
• 1 packed Bread Crumbs
• 250 mL vegetable oil

FOR KARE-KARE:

• 2 packs Kare-kare mix, dissolved with water
• 1 can sliced button Mushroom, drained
• 1 bundle Eggplant, sliced
• 1 bundle native Petchay
• 1 bundle String Beans
• 2-3 cloves Garlic, minced
• 1 piece red Onion, chopped
• 1 teaspoon cooking oil
• Salt and Pepper to taste

PROCEDURE:
FOR CHEEKPEA MEATBALLS:

1. Crush-down cheekpeas into puree
2. Chopped mushrooms in the blender into fine chop
3. Combine all mixture with flour and season it with salt and pepper and mix well
4. Form into meatballs and coated with bread crumbs
5. Chilled meatballs in the freezer for 2-3 hours or overnight
6. Deep fry chickpea meatballs with boiling oil for about 10 minutes or until golden brown and set aside

FOR KARE-KARE:

1. In a saucepan, saute garlic and onions with cooking
2. Add mushrooms and kare-kare mix and stir it well
3. Add 1 liter of water and let it simmer for 10-15 minutes with occasionally stir
4. While boiling, add veggies and let it simmer for 5 minutes
5. After simmer, add chickpea meatballs and continue to stir
6. Served with Shrimp paster or Bagoong and rice 

*good for 5-6 servings

Tuna-Celery pasta salad

Salad is a mixed-up dish like fruits and veggies that usually in the various occasion or daily needs.

INGREDIENTS:

• 1 kg spaghetti noodles (cooked)
• 2 sticks of celery (chopped)
• 1 cup spring onions (chopped)
• 1 canned tuna flakes in oil (drained)
• 2 cloves garlic (chopped)
• 1 large-sized white onions (chopped)
• 1/2 kg regular bacon (baked to perfection)
• 1 cup greated cheese
• 1 1/2 cup butter
• salt and pepper to taste

PROCEDURE:

1. Cook pasta on a big pot with boiled water in about 4 minute or depending on their packaging, then set-aside
2. Reheat the oven for 3 minutes the, bake 5-10 bacon strips with 10 minutes or until the bacon is crispy
3. Saute onions, garlic, and tuna flakes in the pan with melted butter, season with salt and pepper to taste
4. Sprinkle with spring onions and celery
5. Toss it with cooked pastas with cheese
6. Serve hot and with desired salads on the side 

Good for 4-5 servings

Longganisa Rice

Fried rice is usually a comfort food every breakfast morning and also, eat-well as lunch or dinner time.

INGREDIENTS:

• 1 cup rice (usually, as left-over)
• 1 egg (scrumbled, the fry)
• 2 pieces longganisa (unskinned until ground meat)
• 1 1/4 teasespoon soy sauce
• 1 1/2 teasespoon tomato sauce
• 2 cloves garlic (sliced)
• 1 small red onions (sliced)
• 1/2 cup cooking oil
• salt and pepper to taste

PROCEDURES:

• Cook 1 scumbled egg in a cooking pan with 1/2 cup cooking oil then, set aside
• Saute garlic, onions and unskinned longganisa for 5-10 minutes
• Seasoned with soy sauce, salt and pepper when simmer
• Put 2 cups of rice and stir-it well and add tomato sauce
• Slice scrumbled egg into a strip and put it in fried meaty rice until continuous stirring
• Serve with your favorite breakfast meals 

Good for 4 servings

DIY: Chichen Crochet with Kangkong salad

Rainy day diet blues? No problem with this healthy dish with local green-leafy goodness.

INGREDIENTS:
for chicken crochet:

• 3-piece chicken fillet (left-over, pilled)
• 2 1/2 tablespoon flour
• 1 egg 
• salt and pepper to taste

for kangkong salad:

• 1-string kangkong leaves
• 1  1/4 tablespoon water (boiled)
• salt to taste

PROCEDURE:

• Combine flour, salt and pepper and egg (beat-well.) Mix well until thicken.
• Add pilled chicken to the mixture and continue to mix.
• Fry in a non-stick pan with a little-bit of oil and formed into patties and set-aside.
• For kangkong, put a 1  1/4 tablespoon water (boiled) in a pan then put kangkong and blanched a little for 5-10 seconds (do not overcook) and season with salt.
• Cut crochet patties into quarters and toast it with kangkong blanched, served with lettuce and season salad dressings.

SERVINGS: 2-3 person

Saucy Pancit Bihon

Saucy Pancit Bihon

Pancit noodles is a comfort food for every occasion like birthdays, fiestas, etc. Pancit is from a Chinese word, noodles that originate from China long, long years ago then, they adapt by the Filipinos during Spanish period and up to today. When you eat pancit, which means "food for long life." And now, there are many vesions such as pancit canton, palabok, lucban, etc. for many provinces.

SAUCY PANCIT BIHON

INGREDIENTS:

• 1 or 1 1/2 kilos of Crystal noodles (or Bihon)
• 1 can of Sardines in tomato sauce
• 1/2 kilo of Cabbage, shredded
• 1 Carrot, slice into strips
• 1 kg Pork meat, cut into bits
• 2 cups of water
• 1 tablespoon of corn starch, soak with water
• 2 cloves Garlic, chopper
• 1/2 cut Red Onions, minced
• 1 tablespoon of Cooking oil
• Salt and Pepper to taste 

PROCEDURES:

• Saute garlic and onions in the heated cooking oil.
• Add pork bits into golden brown.
• When the pork meats cooked into golden brown, add sardines for additional color follow by salt and pepper to taste.
• Add 2 cups of water, simmer for 10-15 minutes.
• Add Bihon noodles and melted corn starch.
• Add carrots and cabbage, then cook for 25 minutes or until the veggies perfectly cooked.
• Served with chopped parsley or celery leaves.

Good for 5-6 servings

Cheesee Oh! Halo Halo

INGREDIENTS:

• 1 cup Kernel Corn, sweete
• 1 1/4 cup Jelly Gulaman (Green)
• 1 tablespoon Banana
• 2 cups of Crushed Ice
• 2 teaspoon Eveporated Milk
• 2 teaspoon Cheese, grated

PROCEDURE:

On Banana:

• Cut one inch-slice of banana
• Boil for 5-10 minutes    

On Crushed Ice:

• Crush first the Ice
• and Put it on the bowl

On Toppings:

• Top it all with corn, Gulaman Jelly and Banana
• Then, top it all with Cheese
• Add milk for finishing touchess

GOOD FOR 2-3 SERVINGS

Freak Makin' Gulaman Con Hielo

INGREDIENTS:

• 2 cups Crushed Ice
• 1 teaspoon White Sugar
• 1 1/2 spoon Red Gulaman
• 1 1/2 spoon Green Gulaman
• 1/4 cup Evaporated Milk

PROCEDURE:

• Crushed first the Ice on a Ice Crusher
• Then put it on the Halo-halo tumbler
• Top with 1 1/2 spoon of Red and Green Gulaman (or Desire color of you want)
• Drizzled with a teaspoon of White Sugar
• Topped with 1/4 cup of Evaporated Milk and served chilled.

MAKES 2-4 SERVINGS

Pizza FREAK On!

INGRIDIENTS:

• 10 slice of Tasty Bread
• 3-5 pieces of Hotdog, slice into diagonal
• 2-3 cups of Cheese, grated
• 3 slice of Ham, cut into bits
• 1 pack low-calorie Mayonnaise
• Hot Catchup
• Extra Virgin Olive oil

PROCEDURE:

• Pre-heat the oven
• Slice hotdog into diagonal
• Slice ham into diagonal strips and cubes
• Grate some cheese
• Spread some hot catsup to a bread and smear-off the light mayonnaise
• Put some toppings on top
• Put a little of Extra Virgin olive oil in the baking pan (before putting a pizza pie)
• Baked them up to 10 minutes
• Serve HOT! and ENJOY!

 *Good for 5-6 servings

Kuya Manok's Scandal (Red wined coated fried chicken)

Kuya Manok's scandal

INGREDIENTS:
1 kilo of Breast Chicken, chopped (boneless if desired)
1 pack bread crumbs
1 cup all-purpose flour
2 eggs, batter
1 1/2 shot of red wine
salt & pepper to taste
cooking oil

PROCEDURE:
Wash chicken to warm water 2 times, add 1 1/2 shot of red wine, salt and pepper and marinade for 10 minutes.
Beat 2 eggs and batter then put marinated chicken first to all-purpose flour then batter and last is bread crumbs. Fry these to the cooking for about 10 minutes or until golden-brown. To dry, put them to the paper towel and READY TO SERVE!

Good for 5-6 SERVINGS