Ginawa mo naman na lahat ng dapat gawin. Sinabi na sayo na ibibigay na ng buong-buo. Nagplano ka na para sa hinaharap. Tapos biglang sinabi sayo, hindi pa ngayon, bukas. Nagpaasa lang pala… parang pag-ibig.
Note: I just inserted some of my photos in this article to show some examples where I used frozen food as ingredients on some of the foods that I cooked. Original article can be found here.
By SOL VANZI October 9, 2011, 10:53am
MANILA, Philippines — We have always advocated the purchase of fresh, unprocessed vegetables, fruits and other food items. But we’re not too proud to admit that survival dictates bending that rule a bit, after typhoons Pedring and Quiel flooded and isolated vegetable farms, fruit orchards and fishponds.
Prices of vegetables have risen 300-500 percent in a week, with no respite in sight. Tomatoes, which were selling for only P25 per kilo before the storms, now cost P80/kilo. Baguio beans, carrots, potatoes, ampalaya, onions, garlic, even the lowly camote and kangkong leaves are likewise prohibitive, though quality has deteriorated because of the winds and floodwaters.
Frozen Veggies — With the prevailing prices of local produce, imported frozen vegetables become truly more convenient, saving the household not just time but also a lot of money. Prices of these products are not affected by typhoons, floods, transport strikes and landslides.
The most popular frozen packaged vegetables are carrots, green peas and corn; they are sold mixed or by themselves in bags as small as 100 grams or economy containers weighing 1 kilo.
Buttered Side Dish — The universal accompaniment to fish, chicken, beef or pork. Frozen vegetables, mixed or pure, are easy to prepare Chinese-style. Heat a wok or pan, melt some butter (add smashed garlic if preferred) and stir in the frozen vegetables until heated through. Add salt and ground black pepper. Serve.
Go Oriental — Stir-fry frozen vegetables in vegetable oil (with or without garlic) until heated through. Add oyster sauce and a dash of sesame oil, if available. Or stir in some garlic-chili paste if preferred. Serve by itself or with soft tofu stirred in at the last minute.
I cooked this before but instead of chicken, I used tuna. Check it out here. You can also find the recipe in that link. The original recipe requires ground beef but since we don’t have ground beef, I just used canned chunk of chicken breasts. I also added grated cheese on top to add some flavor.
Sorry for the blurry pictures. These photos were taken using the camera on an iPod Touch. I took all these photos except the last one.
When I got my running shirt for the Nike We Run Manila, we ate at Clawdaddy’s at Bonifacio High Street. It was not yet dinner time so there just a few people in the place. These are the food that we ordered:
Soft-shell crab salad with passion fruit vinaigrette
My friend ordered this and he was the one who took the photo. He ordered the Grilled salmon served with parsley rice with walnuts and southern style salad and vegetables.
Last night, I posted the picture above and asked you guys what it is. Find the answer after the cut or maybe read the tags. haha! But to see the COMPLETE correct answer and see the other shots, click READ MORE.
This was my second time eating at Almon Marina. The first time was at their branch at The Residences near Greenbelt 2. This branch that we visited was at the 2/F floor of Robinsons Place Manila Midtown Wing.
My friend ordered the New York, New York chicken sandwich while I ordered a Reuben Salad and Chicken Kebab.
half of New York, New York - roast chicken slices, tomatoes, bell peppers, onions slices & cranberry sauce on rye bread
That’s my personal record from the We Run Manila 10k Run. Oh yeah! I finished the run!!! Yey! I forgot what was the official time after I finish the finish line. I’ll post more details later. Thanks for all the peeps who liked my last post and wished me luck!
We went to Marquee Mall to stroll around and to also celebrate my mother’s birthday in advance. We arrived there just in time for lunch and we chose to eat at Giligan’s Restaurant. We ate at Gerry’s Grill from our last visit when my brother and my sister-in-law came home.
We ordered Chicken Cordon Bleu, Bangus Sisig, Vegetable Kare-kare and Giligan’s Fried Rice.
It was weird that the Cordon Bleu was served with soy sauce instead of the usual mayonnaise dip. I tried it with the soy sauce and I guess it was okay.
Last time we went in the supermarket, we bought a Betty Crocker Chocolate Chip Cookie Mix. It’s been seating in the cabinet for over a month. I’ve got nothing to do and I really want to try if our oven toaster can bake cookies so I tried to bake cookies. It was a success and here some of the behind the scenes shots I took when I was baking. I already posted the end product of my baking here and also when I was baking I posted here that I burned my thumb and index finger while baking. So,
Mixing the cookie mix
It was really hard making the cookie mix with the softened butter and egg because 1) we don’t have a mixing bowl so I just used a big rectangular plastic container, and 2) I just used forks to stir the mix. Nakakalaki ng muscles ang pag-stir!
Ready to be baked
I tested first if I can really do this thing. It’s make-it-or-break-it time. I started with two spoonfuls of the mix. I just dropped them in the baking pan. I don’t even have cookie sheets. Turned the dial of the oven toaster then hoped for the best. This is the result:
Before and after
Success! I did little adjustments in timing because I almost burned the first batch. Since it was a success, I adjusted the number of cookies to be baked. We just have a small oven toaster and only 6 cookies can fit in the baking pan.
Yum Cha & Roast in one day. That’s how I/we really like this restaurant. The first was in the afternoon when I accompanied a friend to eat an early dinner. And this post is about the evening visit with my sister.
We just ordered a quarter of Soya Braised Chicken, Steamed Pork Riblets with Taosi, and for dessert, we tried their Ice Kachang.
This is the second time I visited Yum Cha and Roast. The first time was when Pedring flooded the streets of Taft and most people were stranded. They were the only restaurant open that time.
Thankfully, this time, we were not stranded and there was no typhoon. I went here with one of my food trip buddies, Sol, who got curious with the my first post about this place.
Sol ordered two dumplings, Xiao Long Bao and Hakaw. Xiao Long Bao are steamed Chinese buns wrapped in fine dough with marinated juicy pork fillings. Hakaw are in-house hand wrapped fresh shrimps. All the dumplings are just below P100. He also ordered the Roasted Chicken Rice.
Xiao Long Bao (P90)
More photos after the cut.
Roasted Chicken Rice (P145)
I ordered the Char Siew Noodle with Sauce. I love it! The Char Siew was really tender. This dish can be shared by two people if you don’t have a big appetite like mine. You either have this dry or with soup. I ordered mine dry so the soup is served separately.
Char Siew Noodle w/ Sauce (P150)
Check out the my first post about this place. I still recommend you try Yum Cha and Roast. Check out the map below to know where it is:
Our sausage fest lasted until morning, again. Last time that happened, we went to Salcedo Market. This time, it happened again but now we went to the Legazpi Sunday Market.
I was semi-drunk and really sleepy. I don’t even remember how we got there. haha! We just stayed in the parking area while we wait for the stalls to open. That is why all the photos here without my watermark are taken by Carlo or Insel.
Carlo and Insel: The Munchkin Couple
While waiting, they had a levitating photoshoot inspired by Natsumi Hayashi. I think I was either sleeping or joining the fun. I don’t remember. haha!