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Post by whoopi on Aug 3, 2007 17:46:19 GMT 8
hongano!! style! ;D
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timotz
All-Mountain Rider
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Post by timotz on Aug 3, 2007 18:39:44 GMT 8
I'm getting hungry , craving for -sisig -calamares -grilled squid -drunken prawns -kinilaw na pusit -deep fried tahong
those are the foods that I'm craving for after a long ride.
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donfacundo
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Post by donfacundo on Aug 3, 2007 19:44:53 GMT 8
BrusKOphotographer ka sir? same same here... but never had dslr's. only film types. copywriter, photographer, advertising artist b4 shifting to culinary arts... arts pa rin at least...hehehe
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donfacundo
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Post by donfacundo on Aug 3, 2007 19:52:19 GMT 8
wagyu rib eye with mesclun salad and banana flan (1 of the world's most expensive beef: aka kobe beef) wagyu is a cattle breed. during the ancient times, these cows from kobe, japan were hanged so their muscles wont harden, giving a very soft meat. with special diets of beer and barley.
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donfacundo
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Post by donfacundo on Aug 3, 2007 19:55:20 GMT 8
ask me what's inside! intriguing isnt it? one of our bestseller at the restaurant were i have worked before. sadly, it was discontinued bec we change menu every 3 months...
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donfacundo
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Post by donfacundo on Aug 3, 2007 20:09:37 GMT 8
@ whoopi since u r my kababayan ng baliuag, y not? hehehe. let's do it one time... timotzill post the recipes that u crave for. with special changes of some ingredients from me of course hehehe... bike + food= ultimate indulgence ;D
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donfacundo
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Post by donfacundo on Aug 3, 2007 20:50:15 GMT 8
I'm getting hungry , craving for -sisig -calamares -grilled squid -drunken prawns -kinilaw na pusit -deep fried tahong those are the foods that I'm craving for after a long ride. super crispy calamares 1 kg big squids (not the lumot type, they are uncrispy) cut into rings dredge: 2 c all purpose flour + salt + pepper beaten eggs japanese bread crumbs (INexpensive) dredge squids after each ingredient, deep fry until golden brown tips: put lots of oil, do a consistent flame (most of us put the flame high and then lower it down when its hot, no, no, not that way) sauce: see my previous post Grilled squid the secret of cooking squid is to half- cook them (wrap in alum foil) grill a big squid 3 minutes each side only drunken prawns (nilasing na hipon) i do [refer to use swahe although it is more expensive than sugpo] deep fried tahong cook the usual way. use my dredging ingredients and procedures
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Post by mountguitars on Aug 3, 2007 23:43:39 GMT 8
ask me what's inside! intriguing isnt it? one of our bestseller at the restaurant were i have worked before. sadly, it was discontinued bec we change menu every 3 months... so what's inside donfacundo? you're making me hungry, hehehe. ;D awesome menus brad. makes me envious. i love cooking too. kaso i daming dahilan, hehehe. ;D (trans: the reasons).
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donfacundo
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Post by donfacundo on Aug 4, 2007 14:20:17 GMT 8
US black cod en pappiote
100 gm black cod (around 300 pesos/kg @ farmers) 150 gm pan seared potatoes romesco sauce (caramelized onions, bell peppers, spanish chorizo, tarragon, spanish paprika) fresh tarragon pernod wine/ ordinary white wine sliced US lemon baking paper
cut paper into heart shape layer roasted potatoes, romesco sauce, black cod (salt/pepper, paprika), lemon, tarragon put 1 tsp of wine/ 1/4 tsp pernod wrap bake for 20 mins.
black cod can be substituted with salmon, apahap (seabass), or any meaty fish (no tuna pls.)
romesco sauce is an ideal sauce for any type of fish.... be grilled, steamed, fried, baked...
try to do it, its not expensive (chorizo lng medyo mahal, 90 pesos/ can, purefoods brand)
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Post by baboinsky on Aug 4, 2007 16:28:15 GMT 8
Donfacundo: Would you happen to know how I can achieve the distinct texture of the shrimps in my yang chow fried rice. I always get hard, overcooked texture.
Thanks!
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Post by yukon on Aug 4, 2007 16:43:13 GMT 8
hey don wanna setup a resto business? you've got the talent brad!!!
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donfacundo
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Post by donfacundo on Aug 5, 2007 21:49:34 GMT 8
@ baboinsky sir your shrimp is overcooked. when cooking your yang chow, cook the shrimp separately then set aside. (saute shelled shrimp for a minute only) then put it back just before turning the flame off... yukonsir thanks for that compliment (i'd rather say that kaysa suggestion, right?) have so many things to learn pa. (different cuisines, management aspect) so itl a long way to go. but anyway, im doing some small delivery business on my menus and have been on trial for my menus for friends and families (in short, libre patikim) hehehe. hopefully if there will an EB for PinoyMTBiker, i can bring samples hehehe
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Post by Taba® on Aug 6, 2007 0:16:33 GMT 8
beat my bouillabaise donfacundo, How do you prepare this?
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donfacundo
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Post by donfacundo on Aug 6, 2007 2:05:22 GMT 8
bu:ya:bes yield: 2 liters
base: trimmings of fish (bones, belly, tails) rough cuts of: 100 gm onion 300 gm potatoes 100 onion leeks 1 pack tomato paste 100 ml white wine fennel seeds orange rinds saffron (expensive @ 150pesos/gram) 5 liters water
saute onions, leeks, potatoes add fish trimmings add tomato paste stir until paste is cooked deglaze with white wine add water put rind, fennel and saffron reduce by almost a half let cool put in a blender and osterize extract juice (will serve as your base soup)
cubed lean fish meat (salmon, cod, seabass, tuna) clams (halaan) tahong prawn (shelled and deveined) white wine tarragon leaves salt/pepper
saute safoods, deglaze with white wine add tarragon spicy it up with salt pepper
arrange in seafoods in a soup bowl add soup base add basil oil (cooking oil + basil, osterized and strained) ok lng kahit wala but its worth the effort to make one...
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Post by Taba® on Aug 6, 2007 2:12:13 GMT 8
Yummy! Thanks donfacundo, tsalap...tsalap...
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donfacundo
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Post by donfacundo on Aug 6, 2007 2:18:17 GMT 8
mango glazed pork belly
1 kg pork liempo 1.5 cm thick 2 cans mango puree 2 mangoes ripe 1 bottle tomato catsup 1small pack tomato sauce 3/4 c sugar bayleaf salt/pepper
put all ingredients together and marinate for 2-3 hours cook until tender reserve sauce) let cool grill in charcoal
serve with sauce
note: better if you can find passion fruit (kinda expensive)
sorry no pics...
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donfacundo
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Post by donfacundo on Aug 6, 2007 2:27:44 GMT 8
@ sir jessie pls send me some moroccan recipes... i love their foods. or any arab recipes. ang sarap ng hummus at pita bread... yum yum
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Post by arcireyes on Aug 6, 2007 8:25:32 GMT 8
sir donfacundo: you being a chef, can you suggest/post an easy to cook after ride foods (those that replenish lost nutrients during long rides) for us mountain bikers? other than bulalo ha TIA ;D
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Post by nikkocholo on Aug 6, 2007 10:51:59 GMT 8
If you're frying a chicken try this...
Instead of bread crumbs or yeast with egg or some ready made fried chicken coating try pancake powder as you're breading...I tried it once and do it every time I fry a chicken... I promise you'll love the smell and taste of it...
here it goes, boil the chicken. let it cook for 5-10 minutes. prepare the pancake powder while waiting for the chicken. if the chicken is soft enough for you, take them out from the boiling water and transfer it to cold one...heat pan, put vegetable oil or any cooking oil available...after heating the oil, cover your chicken with your pancake powder and fry them...wait till it's golden brown...there you have it...
note: fry it in a medium flame so the cooking slows down...and never cover the pan
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donfacundo
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Post by donfacundo on Aug 6, 2007 23:24:41 GMT 8
wow nikkicholo! is that chicken waffle? yum... yum... waffles' my fave... ill try that...
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donfacundo
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Post by donfacundo on Aug 6, 2007 23:29:02 GMT 8
@ sir arci we can eat foods that has high liquid content. it is bec there are lots of fluids that are lost. we can also eat fruits high in liquid content. just dont eat to much foods high in carbo for they are hardly digestible after a long ride... hope these few thoughts help...
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Post by Dragunov on Aug 6, 2007 23:33:32 GMT 8
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donfacundo
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Post by donfacundo on Aug 6, 2007 23:46:11 GMT 8
thank you sir! i hope to become a few years from now!
bike+ food= ultimate indulgence
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Post by Dragunov on Aug 7, 2007 0:41:50 GMT 8
i just thought bout this ;D ;D ;D you can eat all you want as long as your biking ;D you can bike all you want as long as your eating ;D ;D ;D
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donfacundo
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Post by donfacundo on Aug 7, 2007 23:46:50 GMT 8
Longganisa cooking tip:
put some vinegar, aside from water on the pan [patanggal lansa. (remove the slime)] dont stir until the liquid boils. (mahihilaw ang suka) (vinegar will be uncooked)
skinless. dont fry on oil directly. put some water and cook until the fat comes out. more tender...
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Post by Taba® on Aug 7, 2007 23:54:49 GMT 8
@ sir jessie pls send me some moroccan recipes... i love their foods. or any arab recipes. ang sarap ng hummus at pita bread... yum yum Aaayyyy, that's a big problem, haven't tried learning how to cook those food pero I'll research for you. My expertise is to eat and pretend to be an expert chef to please the ladies...
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donfacundo
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Post by donfacundo on Aug 8, 2007 1:14:53 GMT 8
thank you sir. hopefully you knew some moroccans and arabs (for hummus) there. i wanted recipes from the natives, so it is perpared tradionally. eggplant and chickpea hummus are the only i have tasted. pls ask for more recipe. tia
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donfacundo
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Post by donfacundo on Aug 10, 2007 15:11:23 GMT 8
currently here in singapore for a feast of culinary treats. here are some food that i have eaten at the hawkers market last night:
deep fried super crispy baby squids (my fave)kaso naaawa ako sa kanila, d n tumanda, bata pa lng pinatay na! (i pity them, they didnt grow old, they died in their youth...huhuhu
satay: as usual, its ok but not my type, i ate chicken, beef and mutton.
deep fried breaded crispy squid: ok lng
sting ray with super hot chili sauce similar to sambal: yum! yum!
stir fried kang kong with sambal sauce: nothing special
yang chow: i cook more delicious than theirs...
sugarcane juice: WOW! ONE OF A KIND!
before that:
octopus balls at a food stall at takashimaya: made me full! delicious!
yakitori: i was amazed they had a machine that moves around, like a yakitori factory.
planning to eat:
hainanese chicken
otah
rojak
halal certified foods
morrocan foods
indian foods
CALLING ALL SINGAPORE PinoyMTBiker'ERS! help! ill meet you, and you'll treat me... please... hehehe
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Post by Ben Dover on Aug 10, 2007 15:32:12 GMT 8
speaking of kangkong...anyone here knows how to prepare crispy kangkong...what is that white stuff?
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Post by arcireyes on Aug 10, 2007 15:43:32 GMT 8
@lamok: i might be wrong but you can try simple flour, or if available the one they use for tempura.deep fry it in cooking oil. sarap
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