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!
Whether the English name for local fish Tilapia is Sea Bass, Nile Perch, Cherry Snapper, or some specie of the Cichlid fish — Com’ on, with these many names, it seems like no one really knows; so, just call it Tilapia!
Anyway, how do you exactly cook it? In many non-Filipino recipes, we see they’re kinda dry and mostly fried with just different side dishes. Hey, fried is delicious and very common here — so is grilled Tilapia, Escabeche, Sweet and Sour, Pesa, and Sarciado.
But possibly the most tasty would be ’em recipes with coconut milk..
Okay, first of our two recipes is the Sinanglay. While the stuffing of tomatoes, garlic, onions and ginger is common, what makes this dish interesting is that the fish wasn’t grilled (something like Pesa) so you could imagine the stuffing could have a milder effect — but the magic of ‘coco milk’ just makes the dish mouthwatering. Yes!
Generally easy to prepare, so why not try it? Just make sure you’ve deboned the Tilapia before stuffing those spices.
Now for our second recipe, the Sinugno. Well, this one is even more simple — just grill the Tilapia then simmer with coco milk and chili — yet again because of the coconut milk, the dish becomes tastier.
Still, notice the ‘greens’ in these two recipes are similar — the long chillis and the leaves, so are some of the spices. This means, when ‘coco milk’ is involved — ‘coco milk’ will most likely carry the flavor.
One of the more famous Kapampangan delicacies is the exotic Kamaro, a succulent appetizer made of mole crickets, otherwise known as ‘kuliglig’ by locals. Obviously, what makes this recipe a class of its own is the preparation. After all, it’s a bug we’re talking here that many are not used to.. uh, eating??
And so, in the case of mole crickets, there are also creative ways to prepare it. One would be — the legs and wings are removed while the body is boiled in vinegar and garlic. Then these are sautéed in oil, onion and chopped tomatoes until it’s brown and ready to consume. Still, let’s see the other ‘cooked’ kamaro dishes..
Well, clearly, the best way to cook ‘insects’ is to stir fry it — where more often than not, you don’t really need to remove the legs but just the wings — as frying simply makes ’em crunchy with more of the insect to consume. And yup, it’s tasty when dipped in a sauce of chili, vinegar, soy sauce, onions, pepper and other herbs and spices, so, you’d definitely ask for more. Hah!
Hmm… Maybe it’s time to scour your rice field for ‘kuliglig’. Enjoy!
Like grilling? Who doesn’t?! How ’bout cleaning your grill after using it? Oh, after all the fun, well, that’s a different story. And so it goes..
Now in comes Grillbot, the grill-cleaning robot, to save your day!
So what can you say? Good to see that ‘warning’ on keeping it away from fire, this only reaffirms it could only handle temperatures below 200 degrees. And as well as reminding grillers to close their lids, which only means the Grillbot is applicable to grills with lids.
Still, he could have tested it with a ‘used’ grill to really see its effectiveness. Know what I mean?
Anyway, it looks like a cute, giant bug. Hah! Okay, it would be helpful especially for lazy grillers — but obviously not for those who wants their grills ‘thoroughly’ clean. For one, you know it can’t reach deep under the grill. That’s just one. How about the robot’s safety? We saw how one of the metal bristles fell off. While one may say, it’s just an ‘assembly’ thing — the manufacturer should anticipate ‘excited’ users and therefore equip it with safety measures. Whoa, kids?!
Just some reasons why it’s not really a ‘must-buy’ even for grillers. Not to mention it’s $129 each.
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