|
Post by baboinsky on Aug 10, 2007 15:48:33 GMT 8
speaking of kangkong...anyone here knows how to prepare crispy kangkong...what is that white stuff? Here's the recipe na pinulot ko sa kangkungan (Trans: here the reciped that I got from the net ;D) 4 bunches kangkong leaves, cleaned 1-1/2 cup water 3 cups corn starch 5 cups cooking oil 1 cup flour 1 pc boiled egg, grated medium salt and monosodium glutamate ( MSG) to taste Wash kangkong and drain leaves thoroughly. Remove leaves from stem. Set aside. In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ). Mix until smooth in consistency. Heat oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.
|
|
|
Post by baboinsky on Aug 10, 2007 15:50:50 GMT 8
Been craving for the Roti Canai of Penang Hill all week long. Anybody willing to share how to make these?
|
|
|
Post by arcireyes on Aug 10, 2007 16:00:05 GMT 8
there used to be a small resto along judge jimenez near that church (forgot the name eh) somewhere in the kamuning/scout area that we used to frequent during fridays for some dinner and beers way back early 90's, when i was working near broadway centrum then. name is rasa singapura. my favorite in their menu is SOTONG GORENG it's shrimp, tofu and some vegetable sauteed in some spicy condiments and peanut sauce (authentic singapore cooking, i think) blends well with san mig superdry (the fave drink during that time) of course a visit to a singa resto is not complete without the satay. care to share some menu on this one donfacundo A.
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 11, 2007 22:17:15 GMT 8
@ sir arci ill research it here at the hawkers market...
btw, had just been in a badminton game this afternoon and what else is next after? dinner at the hawker market. counterpart of our local turo turo but cleaner (foodcourt style) have been craving for morrocan cuisine, sadly cant find any... i did settle for lamb curry (walang anggo) and hainanese chicken (smoked)... i ate a lot as usual...
yesterday, i went to a local tiangge and took home otah similar to tamales but small servings. (abt bite size) and their fish burger (the best i have tasted) those expensive burgers back home have no match. SG$2.50 only! have been here for only4 days but local gastronomic treats are really very good.
have yet to eat: moroccan, other indian, other local foods... doesnt seem interested in indonesian, malay and other ASEAN cuisines but why not if there is a treat...
dont like to eat at international fastfoods but willing to explore whats into them thats not available locally...
pics to follow soon...
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 11, 2007 22:23:05 GMT 8
baboinskysir its in wikipedia... hehehe... happy foodtrip
|
|
|
Post by baboinsky on Aug 11, 2007 23:10:22 GMT 8
donfacundo: you should try sin huat eating house while you're in singapore. It's in Geylang.
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 11, 2007 23:25:53 GMT 8
let me explore that... what kind of establishment is that? have been exploring the hawkers market, haven for authentic local gastronomic treats @ affordable prices. where in pinas would you have eaten lamb curry @ 120petot?... SG$4 here... yum... yum... amoy annads na ko... (i smell like them nahhh...)
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 11, 2007 23:30:10 GMT 8
crispy kang kong is best dipped in my mayo- aioli dip... see my posting... 2 bottles of san mig super dry to match that up!
|
|
|
Post by baboinsky on Aug 12, 2007 0:11:45 GMT 8
let me explore that... what kind of establishment is that? have been exploring the hawkers market, haven for authentic local gastronomic treats @ affordable prices. where in pinas would you have eaten lamb curry @ 120petot?... SG$4 here... yum... yum... amoy annads na ko... (i smell like them nahhh...) It's a seafood restaurant just like dampa.
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 12, 2007 0:25:17 GMT 8
and the prices? well, im kinda budget conscious... didnt have so much to spend right now... ahehehe....
|
|
|
Post by baboinsky on Aug 12, 2007 0:45:10 GMT 8
and the prices? well, im kinda budget conscious... didnt have so much to spend right now... ahehehe.... That's the thing that I forgot to tell you about. ;D The place doesn't look expensive, but the food is. hmmm what else. You can try the smelly beancurd there.
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 14, 2007 0:52:19 GMT 8
i got so many things to share but im lazy enough to type them... meaning, my stomach is so full... my dad's singaporean friend treated me to a peranakan restaurant (chinese people but malay culture) something rare he said, and cant find any way back home...
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 14, 2007 0:58:49 GMT 8
let me explore that... what kind of establishment is that? have been exploring the hawkers market, haven for authentic local gastronomic treats @ affordable prices. where in pinas would you have eaten lamb curry @ 120petot?... SG$4 here... yum... yum... amoy annads na ko... (i smell like them nahhh...) ANNAPS PALA...sori... ahihihi... in short amoy bumbay...
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 17, 2007 2:15:06 GMT 8
hi peeps, this is your chef donfacundo alitaptap reporting for today's duty...
after days of absence from the food forum, here are some of my foodtasting comments:
2days ago: location: chinatown
duck platter: served with homemade hoisin sauce and sambal. really really a chinese specialty... SARAP! cant find really delicious ones' back in manila
dumpling soup didnt really like the soup but i love the dumplings!!! (pork and shrimp)
oyster cake no special taste or whatsoever
durian and tapioca halo halo amoy durian ang dighay ko! yummy...
fresh sugarcane juice thirst quenching!
yesterday: location: bugis, little india, arab st. hay... i was looking for hookah, im glad i found and bought one. i just ate 2 sets of ice cream from the uncles who paddle in the streets. Flavors: lime, choco, cheese on a sandwich; 1 strawberry ripple in a wafer bar... i would like to taste the arab, gulf foods but sad to say i have no money to spare... bought a pack of marlboro mediums that costs arnd PhP350 when converted... darn i didnt bring my yosi here! and bought really really good chicken shawarma (never tasted anything this close way back home, expensive lng, Sg$4) in khatib mrt as i was about to go home... at home, i cooked authentic korean beef stew and they all love it...
today: location: local hawker bought 2 pcs. roti prata w/c i was craving for since i have arrived here... yummy with the curry gravy. NASI GORENG, indian style; really, really hot! i perspired alot then went straight to the bathroom and took a bath for we are going to have a dinner at clark quay... destination: hooters bar i joined the beer drinking contest (1 mug of tiger beer on a shallow and long hose) and landed 2nd. the winner is a french navy guy... ended up been given a nice lighter as consolation... been craving for sausages so i ordered 1, came with (in separate containers) pork n beans, chili con carne (a lot of cumin for an american cuisine), didnt like it..., onions and pickles with gherkins as sides... nothin special... i like to taste asian foods sana but i was only treated kaya i have no right to complain...
ayun... (thats it) pics to follow... and more singapore foodtrips waiting to be discovered... good morning!
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 17, 2007 2:41:10 GMT 8
lamb salona (moroccan kaldereta) fyi: i'm dying to know much of their foods! african, mediterranean, islamic style of cooking
1 kg lamb ribs 250 gm carrots, sliced 200 gm eggplant 200 gm zucchini 200 gm coursely grated peanut butter 100 gm each red and green capsicum (bell pepper) 150 gm tomato or 1 small pack tomato sauce 1/2 tsp coriander seeds (seared and coursely ground) 1 tsp butter for sauteing 75 gm onions minced 1 tbsp garlic olive oil/ butter salt/ pepper
boil lamb in salted water... drain water after scum (flesh that floats when boiled) comes out (pampatanggal ng anggo)
cook like kaldereta... diskarte nyo nlng... (it all up to you then) i gave the ingredients u needed...
Pair it up with mashed potato or african rice
african rice: (sinangag ala afrikano) left over rice finely mince onion salt/ pepper butter or olive oil for sauteeing
FYI's africans dont eat without peanuts, dont dare miss it or it shall not be considered such...
this recipe is given to me by my muslim chef; the 1st moro chef and still is the only one (so far) studying the shariah law in saudi and part time culinary arts instructor
halal certified (muslim's way of saying that food is safe for consumption) halal is an islamic term meaning allowed, righteous...
hope you guys and gals like it... post feedbacks if tried at home or elsewhere... happy foodtrip!
|
|
|
Post by rocky on Aug 17, 2007 4:50:05 GMT 8
@donfacudo,
I am an avid fun of this posting and I am fast becoming addicted to your daily food fare.
Why?
Because for each and every food sample you try, whether the venue be at fancy restaurants or tiniest and cranniest of market places, brings back youthful memories of wild years I spent (80's to early 90's) while touring with the US 7th Naval Fleet around exotic ports of southeast Asia. Whenever fellow Marines painted the town red via booze, hookers, and song, ako naman I did exactly what you are doing now by sampling the local gastronomic delights at the hawkers market.. Yummy. "Ang Sarap Mabuhay." (Life is good.)
I really appreciate your generousity by sharing with us what you enjoy most doing. Thru your daily recipes, I end up getting stronger as PinoyMTBiker.
|
|
|
Post by arcireyes on Aug 17, 2007 7:45:31 GMT 8
donfacundo alitaftaf ;D (PinoyMTBiker house chef) sir thanks a ton for sharing all those gastronomic adventure. it sure leaves an after taste once you finished browsing it but hey, am still waiting for your biker's (carboloading) delight. your recipe for a best, easy to prepare food loaded with the needed pre-ride carbo. TIA
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 17, 2007 10:38:11 GMT 8
@ fafarocky thank you very for those heart warming thoughts about my mini- blog here at the forum. its the way to kill boredom here in SG. wasnt allowed by my parents to bring my bike... huhuhu... but it was nice having this section to share my other in passion in life... Sir arci will be brainstorming by myself... hahaha... what pre ride carbo food can be prepared easily... im sorry i already forgot that thing i promised you before...
|
|
|
Post by nikkocholo on Aug 22, 2007 13:06:35 GMT 8
wow nikkicholo! is that chicken waffle? yum... yum... waffles' my fave... ill try that... hahaha i never thought it is a waffle but I guess it smells like one...hehehe I did cook one meal again and all the cousins loved it...I'm not that good in cooking though...hehehe could anyone teach me how to cook kare-kare? it's one of my fave and I wanna learn how to do it... TIA
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 22, 2007 16:50:47 GMT 8
kare kare (oxtail/ tripe with peanut butter sauce)
2 kg oxtail/ tripe 100 gm peanut butter (i prefer to use the mumu- as in mumurahin, they have better flavor) 150-200 gm of each cut in serving potions string beans eggplant squash pechay 3 tbsp and roasted rice (secret ingredient ko) 2 tbsp garlic 1 big onion diced salt/pepper
cook tripe/tail until soft, reserve stock (best if u use pressure cooker) set aside
saute onion and garlic add veggies... set aside (para medyo crispy) peanut butter (diluted in 1 /2 cup boiling water) add meat cook for 15-20 minutes on med heat add stock salt/pepper when you reach your desired consistency add pounded rice add cooked veggies turn off heat
serve with super sarap bagoong at ice cold coke...
|
|
|
Post by nikkocholo on Aug 22, 2007 18:57:49 GMT 8
wewewewew yummmy...I'll try this one sir...hope I get the right stuff hehehe
|
|
|
Post by baboinsky on Aug 22, 2007 23:10:08 GMT 8
donfacundo: Please post your bagoong recipe The bottled supermarket bagoong doesn't taste as good as the homemade one. Thanks! ;D
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 23, 2007 11:28:14 GMT 8
home made bagoong ni mama (trans: my mom's best shrimp paste)
1 kg fresh alamang fr your favorite market 3 tbsp rock salt
wash alamang and strain, add salt and put in an air tight bottle container ferment for 2 weeks
grabe ang baho nito! (trans: smells like hell, but tastes like heaven!)
cook alamang to dehydrate the liquid set aside
1 full tbsp onions, diced 1 full tbsp garlic, finely chopped 2 tbsp cooking oil 5 tbsp sukang paombong 2 tbsp sugar
saute onions, garlic add alamang stir add vinegar, DONT STIR until boiling, reduce add sugar accdg to taste
|
|
|
Post by maxbuwaya on Aug 23, 2007 15:00:10 GMT 8
Whenever Frying something. It is wise to put oil on the pan so the food wont stick to the pan.
|
|
|
Post by Ben Dover on Aug 23, 2007 15:18:26 GMT 8
pan-tastic tip from the chief croc himself!
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Aug 23, 2007 15:27:11 GMT 8
Whenever Frying something. It is wise to put oil on the pan so the food wont stick to the pan. bwahahaha.... now that's what i call humor on the job... nice one sir! ;D
|
|
|
Post by kulot_salot on Aug 23, 2007 16:04:40 GMT 8
just sharing my fave food... Cooking A Really “Mean” Italian SpaghettiIngredients!2 lb. ground beef 1 med. onion, finely chopped 1 green pepper, finely chopped 2 (15 oz. each) cans tomato sauce 2 (12 oz. each) cans tomato paste 1 (7 1/2 oz.) can pitted ripe olives, drained and sliced 2 (1 1/2 oz. each) cans Italian style spaghetti sauce mix with mushrooms 3 c. water 1 tbsp. sugar 1 tsp. oregano leaves 2 clove garlic, crushed 1 bay leaf, crumbled 16 oz. Italian style spaghetti Grated Parmesan cheese To make it “mean”!2 tbsp. Crushed black pepper 10 to 15 red hot chili peppers (labuyo!)How to do it!Cook and stir meat, onion, and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Cover; simmer 1 1/2 hours, stirring occasionally. How to make it “mean”!Crush black pepper. Slice red-hot chili peppers. Remove stem and seeds. Finely chop red-hot chili peppers or mill it. Add or lessen “mean” ingredients to your desire… (Warning! Not recommended for people with heart ailment or trepidation with super-spicy food!)Warm up water. When it boils, add one cup o’ hand of salt. Wait until it boils a little again, and then add pasta. After 10 to 12 minutes check the pasta: it should be ready! Serve “mean” meat sauce over hot spaghetti. Add garlic toasts on the side. Serve piping hot ,literally and figuratively! ;D
|
|
|
Post by enzo on Aug 23, 2007 16:17:34 GMT 8
Don facundo,
Any recipe for Escargot (kuhol)
TIA
|
|
|
Post by arcireyes on Aug 23, 2007 16:20:53 GMT 8
timing!!!!!!!;D just when my son was asking me on how to fit a P500.00 budget for 40 guest. btw how much is a kilo of siling labuyo nowadays
|
|
ghorio
Free Rider
Butiki ni Ghorio...
Posts: 397
|
Post by ghorio on Aug 23, 2007 16:42:55 GMT 8
Waaaah! sir arci!
Ginataang kuhol (escargot in coconut milk) with plenty of siling labuyo!
It could serve the whole barangay! hehehe
|
|