Food Trippings

I wasn’t able to drop by in Banilad to get some fresh Zubuchon while I was in Cebu so I decided to just buy a pre-packed lechon at the Pre-departure area at the Mactan Domestic Airport. Fresh lechon is only available at 4 pm onwards (while supplies last). My flight was at 3:55 pm so I only bought the frozen lechon. It’s been a long time since I ate a Zubuchon, the last time I had Zubuchon was back in 2009 when I first helped at the Philippine Blog Awards Visayas. I am that desperate.   Continue reading →

1. Marinate 1/4 kilo thinly sliced rib eye (Sukiyaki cut) in 3 tbsps soy sauce, 1 tbsp sugar, 1 head crushed garlic, 1 tbsp sesame oild, 1 stalk leeks finely chopped, 1 tsp toasted and ground sesame seeds, 1/2 tsp pepper. Set aside.
2. Prepare vegetables: 1 whole carrot, julienned; 4 leaves Baguio Pechay, shredded; 1 small cucumber sliced thinly into rings; 2 stalks leeks, shredded into 2 inch long strips; 1 tbsp sesame oil. Continue reading →

I am not really a peanut butter loving person but because it’s satay, it has to have something nutty on it. You can have a satay sauce on the side or eat it as it is. The chicken meat was marinated long enough anyway. Again, this recipe is from the Yummy book “Meals in 30 Minutes” which can be purchased at P100 only. Continue reading →

Mojito is my most favorite cocktail ever. It is a popular Cuban drink usually made of white rum, sugar cane, sparkling water and mint. What I like with Mojito is the combination of sweetness and citrus taste with a little kick of rum. It is very refreshing and a great way to enjoy it with your family and friends. I found a simple Mojito recipe in the Yummy Magazine December issue and decided to have this as our cocktail drink for our New Year’s celebration.

What you will be needing are fresh basil leaves, white rhum and white cola.

Then mash the fresh basil leaves so that the flavors will really come out. You can use a spoon to mash the leaves. Place it in a glass then pour in 45 mL of white rum and a splash of white cola. I used Bacardi and Sprite (it’s much sweeter). You can also squeeze a lemon wedge for more flavor.

This can serve only one person so if you will be drinking with a group, just multiply the amount of white rum and adjust the white cola and basil according to your preferred taste.

Yummy Magazine has ventured into making simple cookbooks so I decided to try some of the recipes there. The recipe can be found in “Meals in Minutes”. In the book, they used Tilapia but since my mom and I weren’t able to get Tilapia from the nearby groceries, we just used filleted Asohos as an alternative. Asohos (Silago in English) is perfect when it’s fried and crispy. This fish is commonly cooked as Tempura. This recipe is also perfect for pulutan and very easy to prepare. Continue reading →