Tocino Bow.

Tocino is Spanish for bacon or cured meat. In the Philippines, it is a red sweet pork breakfast dish that you must dip in vinegar…Just as most bacons are reddish in color, I think in the old days this was a result of adding saltpepper or potassium nitrate or is it sodium nitrate to preserve the meat. We have gotten so used to reddish breakfast pork fare that we continue the tradition today mostly with red food coloring.This is mostly our breakfast because my mother knows how to make this. She only marinated the pork to salt,brown sugar and a little bit of oyster sauce. After the pork has been marinated for some hours it is ready to be cook.Many traditional food is delicious in our country we just need to improve and promote so that many people could know how great Filipino food is.That's all thank you.

Seafood sinigang Yummy :)

Another Filipino dish that my sister loves is sinigang or in English seafood soup in tamarind soup. I have been craving for sinigang a few months now. Sinigang is not that hard to cook. My mother have teaches me how to cook sinigang I have learned from my mother. she is the best cook in the house she always have delicious food to prepare for our family we love our mother. 

LARGEST Pizza we have ever seen.

One of our favorite food is pizza my sister and I have dreamed to have the largest pizza that we ever had. Our plan is when we have our jobs when we graduated we would have our pizza experience that we have dreamed since when we are kids.

At El bueno pizza we have seen the largest pizza we have ever seen. El Bueno pizza is located in Wilson St. Greenhills, San Juan. This pizza parlor has many specialty pizza dishes that many families would enjoy specially there large pizza. Me and my sister hope that someday we would eat in this pizza parlor and would share our experience in eating at this restaurant.

 

2nd night Dinner to a new destination.

At the second night of our tour we have arrived in a resort called Lohas Spa and Resort. That night too is our get together party or what so called gala night. before the party starts we eat first our dinner for the night. Our dinner is consist of three dishes buttered vegetables,beef and mushroom and sweet and sour chicken. The food we have is delicious my favorite is the beef  with mushroom its a little bit salty but if you mixed it with rice its not that salty anymore. The dessert was buko pandan it not that sweet so it tasty and good for the health .The night was fun and tiring so after the party I took a goodnight sleep. To prepare myself to the activities we will have the next day so that I wont be sleepy the next day.

Pan de San Nicolas, Filipino Heritage Cookie that Heals

When were in Pampanga we have visited a local culinary expert and she is atching Lillian Boromeo she have showed us how to cooked this homemade cookies in its traditional ways.The intricate design of the antique cookie molds drew me to images of a generation when days were less rushed, less busy. Of an era when handmade and made from scratch were the norm. When there were no technical gadgets nor social media whirling around to record or transmit anything. There was nothing instantaneous about this Pan de San Nicolas cookie. That is why the Pan de San Nicolas is a beautiful cookie. Even better, old stories say this is a cookie that heals.

This type of cookie was meant to show what was important in life. The effort and the love that went into the making of this recipe, the hand carving of these molds, they were all meant to illustrate what mattered most.

This cookie recipe spoke for itself. It had a few ingredients. It was uncomplicated, nondescript. I mixed it by hand. I shaped the dough with my nimble fingers. I patted it all down on the wooden block of a cookie mold.

The results were an amazingly pretty cookie, that looked like it was hand embroidered. The flavors were exquisite. There was sweetness from the coconut cream, but it was not overbearing. There was a buttery aroma, but it was understated. There was a quiet, breathtaking beauty in the cookie as I held it in the palm of my hand. It had taken a while to mold and bake, so it was taking me a while to eat it right away. I had to sit still and appreciate every vine, every curve, every little detail on its picture perfect prettiness. I wanted to try baking one of this cookies someday .

A Corn beef creation.

A meat “hash” of some sort is one of the best uses of leftover roasts, meats, etc. Great for a really hearty Sunday morning breakfast or brunch, I sometimes do the double starch Pinoy thing and have my hash with steamed rice and ketchup. :) For this really easy corned beef hash, simply shred up some leftover corned beef. Cube some previously boiled potatoes. Set a saute pan on medium high heat, add some butter and olive oil and saute a roughly chopped up white onion until soft. Add the potatoes and meat, drizzle with worcestershire sauce and some ketchup and stir until heated all the way through. Add some salt and pepper if necessary and serve hot. Great with some fried or scrambled eggs on the side, or as a viand for a lunch or dinner. You can tell from this bad photo above I had this for dinner. Simply good stuff. :)

Craving for Filipino menudo.

There is one Filipino dish I have been craving to eat these past weeks well I have tasted it but I really want to have this for dinner tonight and that Filipino dish is Menudo. This is one of my favorite Filipino dishes. My mom makes this in big batches when she cooks this because it freezes well, and it tastes better the longer you keep it. It can stay for up to 2 weeks in the freezer.

The ingredients in making this dish is pork that has been cut in to little pieces, potatoes that have been cubed, carrots that are cubed too, raisins, red bell pepper diced, green bell pepper diced , tomato sauce ,onion chopped , garlic cloves  and cheese . I want to learn how to cook this dish to. I will learn it from my mother who cooks this dish. She said it is not easy to cook but I still want to learn how to cook this dish.

 I love to eat Filipino food because i love the flavor and colors of the food my fellow pilipino cooks. well thats all for now