Soup and Salad DIET

Exactly like our economy. we have the main course IN the salad. But who said we can't be positive about it?I, for one will benefit... I will lose that unwanted weight!

Ground lean beef, stir fry to evap the moisture, add minced garlic when the beef's natural oil is extracted, salt n pepper, and a bit of your favorite spices (I put basil).Wrap it up in lettuce and put a few grated lemon RIND to top - (Have you done that before?) Add drops of vinaigrette in the beef before having a taste, (balsamic or "paumbong" is as good, olive oil, lemon pepper and sugar -I did it a little sweeter than usual) and some drops of lemon (optional - I just like it).Use celery to tie the knot and a strip of pimiento to liven up the color.My Soup is a cup of cream of mushroom and a slice of multi grain.It works for me!!

Rediscovering the ITLOG NA PULA...

You know the Italian's Bruschetta:
Grilled bread with a taste of garlic and with extra-virgin olive oil, salt and pepper, or may be topped with spicy red pepper, fresh tomato, vegetables, beans, cured meat (prosciutto), basil, onion, with or no-mozzarella chese.
Let's have the PINOY BRUSKETA...
Dry adobo on Garlic Monay, tostado sa kawali with a little bit of olive oil in the kawali to make it crisp and of course, the tomato, topped with grated and sprinkled with the SALTED DUCK EGG (itlog na pula), instead of the mozzarella.
ODK!!!! (Pinoy OMG!!!!) try it!

SAVORY KAMOTE GRAVY for Pork Chop

Have you tried it at all?

Boil kamote in pork (or chicken) stock and 'blend' it together, adding your salt n pepper (or patis) and bring to a boil to simmer until you like the consistency.pour on to your plate and bring in the pork chop!Subukan ninyo!

Fresh Water Shrimps with Pechay and Savory Kamote

Fresh Water Shrimps (Hipo'ng Tabang) with pinoy chard (pechay/petsay) and savory Kamote.

The fresh water shrimp is high in protein and less fat. Boil it and use the stock to blanche and use as a lose gravy for your pechay.

Meantime, cut some chunky garlic, add some soy sauce and olive oil and simmer- (the olive oil previously seasoned with achuete and garlic flavor) This will be eaten together with the shrimps. (If you like garlic)

For your carbs, Savory Kamote !

Low fire cooked with the chunky garlic olive oil, but add a little bit of the shrimpstock gravy to cook faster.

You've got to have one of this!!!

ENTHRONED KING AND QUEEN (Tiger Shrimps)

Enthroned King and Queen...(2 tiger shrimps)

NOTE the 'okra' crowns

The regular shrimps are the 'subjects'...I am just having fun here!

This is ginisang sayote at hipon or "sautee'd tiger shrimps and chayote (with a story), done during the food styling class at SFC Concord.

Join me every Saturdays at 12:30 noontime! Bring the whole family and invite your friends so we can all share some tips and learn from each other!!

Chocolate Cake N Strawberries

Workin up for a Thanksgiving dessert.... Chocolate cake and and glaze, strawberries and more chocolate icing.

Can't wait for that sweetness after the Thanksgiving meal!!!

SOY PORK

You would think that this is Adobo... well you can say that it is but I took the vinegar out of the recipe and that disqualifies this menu as an adobo because vinegar is one of the major ingredients.

Besides, in adobo, you'd have to boil the pork to tenderize, before you put in the vinegar, otherwise the pork becomes tough.

I call it 'Soy Pork'. The dark color that dominates the dish , is evidently because of the soy sauce. You need not boil too long to tenderize because of the absence of the vinegar.

As soon as enough amount of water has evaporated, leaving just a small quantity of thick sauce, add sugar and garlic and just mix it up to let the pork absorb the savory flavor.

THEN separate the sauce. Add Olive oil to the pan, fry garlic until golden brown and bring the pork back into the pan. (Get a portion of the fried garlic to use as topping)

Stir fry the pork and at small amounts, sprinkle some brown sugar. The pork will have some slight glaze to it. Add a little more soy sauce to darken the meat and then sprinkle a little more sugar.

SERVE HOT... better in a hot plate... and pour on the sauce for that dramatic sizzle... top with fried garlic and garnish with your herbs...