Gamjajeon is a Korean dish that’s otherwise known as the potato pancake. Oh, must be real starchy, eh?
Well, better see how it’s done — then taste — before judging. Hehe.
Wow, if there’s more to potatoes than fries then it must be cool!
Anyway, potatoes and grated onion would obviously be too watery; and so, starch is needed. Hmm… Kinda reminds me of the Filipino dish, ‘torta’. You know, the recipe of ‘diced’ potatoes, beaten eggs, some ground pork if you wish, but definitely with cornstarch.
Still, what’s interesting here is the sauce. Like for one, why use ‘soy sauce’?? It’s potatoes — and fried! Like French fries!? Which, as we know, uses ketchup for dipping! So?
Trying it out would answer curiosity. And it only takes 10 minutes!
In the end, being made of starch, it’d indeed be chewy; at the same time — crunchy like fries since t’was fried. But the taste? It’s for you to deliciously find out with the help of ’em sauce..
Sometimes there are foods that has sort of ‘complex’ names that intrigues us — even with ’em pictures we already saw — and only to find out that they are just made up of a mixture of a couple of common foods.
And the Greek’s Kapsalon is no different. Hey, it’s really just fries and coleslaw salad with some ketchup! Have you tried it?
Wow, then suddenly it’s a Greek delicacy??!
Yet again, even the slightest variation in a product ends up as a ‘new’ product. That’s just how it is. And so, it’s also one reason why we got so many registered patents or inventions in the fold.
Yeah, we know the taste of coleslaw. Also of fries with ketchup. So you must have an idea of how it is when everything is mixed..
In the end, with Kapsalon, it’s just all in the dipping. Enjoy!
Eat-All-You-Can restaurants has been on the rise, guess to counter the more popular ‘unli-rice’ food houses. Yes? Well, both has its pluses.. Yet where would you actually eat?
If only for the cheaper side, ‘unli-rice’ restos would be the clear choice. Still, if for the experience and all then the ‘eat-all-you-can’ would certainly be in the mix.
Now, what would you like — ‘already-cooked’, or the ‘cook-them-yourself’ buffet? Mind you, the latter is more expensive.
Oh, aside from the price, here’s some pros and cons to these.. If you’re to cook them yourselves then you know it’s fresh or newly cooked; and the way you want it done. Otherwise, if all you do is choose ’em cooked food then you may not even have time to digest ’em. Haha!
Right. Cooking takes time, so digestion also has time to do its job, thus, more food intake. However, all you could do here is grill your food, so it’s sort of limited. Our palate needs some kinda sauciness or soup, you know.
And so, you wouldn’t normally enjoy eating an all-grilled food the whole time — unless you’re in a beach, and swimming. So just charge ’em to experience.
Got to be careful though. You could pay P150 per head if you don’t finish the food you got — that you should be ready of when in an ‘eat-all-you-can’ resto. So..
Can you imagine the mix of pancit ‘canton’ and pancit ‘bihon’ (vermicelli) in one culinary recipe? Well, that’s what we would be having for today..
Cebu’s version of the pancit — Bam-I!!
The key ingredients are basically the 2 types of pancit that we have mentioned, shrimp, black wood ear mushroom (tengang daga), some pork and chicken, Chorizo de Bilbao, and pig’s liver. Okay, ground pepper and some vegetables, too — like the pea pod (sitsaro) that’s loved for it’s crispiness, for one.
Hmm… Tho either the Chorizo de Bilbao or Chinese sausage could be used, there are actually 2 more ingredients that the videolacks — and it’s the pig’s liver and the pea pod. So it’d be good to take note, that whatever dish you may be cooking, if possible try to complete the ingredients to really enjoy the recipe for what it is. Wow!
That could be a little expensive compared to other ‘pancits’!
This is also why some ingredients are missing. Hah! Thus, the more expensive, the more complete or the more are certain ingredients — which then guarantees to make you heavy yet smilin’ after eatin’.
If you’re tired of just frying or boiling your eggplant, or cooking it in your usual manner — then this must be your lucky day! We got 3 easy eggplant recipes for you from the Far East that are simply worth trying!
Notice the simplicity? That’s one trademark of the Japanese — and Nasu Nibitashi (Braised Eggplant) is no exception. Yet clearly the taste lies in their own flavorings.
Dashi broth or fish stock. Rice wines in Mirin and Sake. All perfectly blending especially with the fresh ginger making the dish somehow ‘soothing’. Note, however, that the eggplants could be deep-fried and soaked in Dashi instead of being simmered — that’s version 2.
Korea’s Gaji-namul (Steamed Eggplant with soy sauce), on the other hand, brings in a 2-set preparation. One is the steaming of the eggplant and the other, the preparation of its mixture.
Here the only obvious Korean flavoring is in their hot pepper flakes — and of course, the process. You never knew how tasty garlic and spring onions could be, eh?! One key would also be in the steaming of the eggplant. Yeah, it shouldn’t be overcooked nor undercooked, otherwise, you wouldn’t get that juicy taste.
Meanwhile, the Chinese Eggplant with garlic sauce uses a lot more ingredients than their above counterparts. And yes, while Korea’s Gaji-namul is simply mixed without really cooking save for the steaming of the eggplant, China’s version is quite similar to the Filipino’s style since most recipes are really cooked. Hmm…
Mind you though, these aren’t their only eggplant recipes. Of course.
As a kid, I always wondered how this Filipino delicacy is made, or what is it really made of? You know, those bamboo pipes are pretty interesting to look at; and it seems like they are just playing, so..
Anyhow, we are talking about no other than the Puto Bumbong — a recipe that is traditionally made during the Christmas season. Okay, let’s now see how it is actually done.
First. For those who know how ‘puto bumbong’ really looks like on the streets during December — this ‘puto bumbong’ appears shiny instead of rough — that’s because she didn’t use a bamboo steamer.
Other than appearance, the ingredients in the video are generally what are used to prepare for this recipe. So, it’s okay.
Anyway, it is important that you protect yourself from the hot steam which is also one reason why those bamboo pipes that are used has a cloth wrapped around it — not to mention the need to also put some cloth inside the steamer to absorb some of the heat when done.
Now, t’is how it’s done near churches! Ingredients are held together and poured inside the bamboo pipe as we wait for it to cook.
While using violet food coloring is okay, the use of ‘real’ purple yam is obviously much better as it blends well with your sticky rice. Yep, just try not to substitute its 3 other main ingredients: butter, grated coconut and panocha (brown concentrated sugar) — for this would not be ‘puto bumbong’ anymore if you do. Hah!
Simple ingredients as they may seem but the finished product is one thing you’d truly enjoy. We did. And now, it’s your turn — Enjoy!
Have you heard of Pancit Habhab? Well, it’s actually another name for Pancit Lucban, the popular noodle dish of Quezon province. But tell yah, t’is something like a Filipino counterpart for Korea’s Bibimbap — you know, the mixing and stuff — except that Pancit Habhab is about noodles while Bibimbap is rice.
Take a look at how it’s done..
So, probably the main thing you would have to watch out for in this dish is the potential saltiness of the pancit used, yep, since it is in fact pancit ‘miki’. Thus, vinegar and broth or water would indeed help in neutralizing that kinda salty flavor. Oh, and don’t forget that pechay (cabbage) and sayote (chayote) is a must — and bet you know why.
In all, there’s always this excitement when eating Pancit Habhab simply because it’s served in a banana leaf and you have to eat it without any sort of utensils but by simply putting it in your mouth. Really.
Now enjoy both the taste and the experience! Till next time!
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