Tag Archives: cooking

Product Review: Etekcity Ultralight

If you want to make life easier during camping trips or whatever your adventure particularly in terms of preparing your meals — then our featured product maybe a good thing to have.

Etekcity Ultralight. It’s a fully functional stove that uses standard single butane or butane-propane canisters; it weighs just under 100 grams so it’s certainly something to think about.

Okay. Being a lightweight and portable, it is.. indeed something to consider. More so, it’s just $10. Yep, you heard us right. $10.

Then again, some consumer concerns. How much cooking weight could it actually handle? How long does a canister last? And if you run out of gas, where could you buy one? Online? Walmart? But what if one’s overseas? And if it gets broken?

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Hmm… Admittedly so, butane is still popular in our area — thus, the probable issue here would just be ‘refilling the canister’. Now, is this canister universally designed? Otherwise, could the butane we have refill Etekcity’s canister?

Well, it says it’s compatible with any 7/16 thread single butane or butane-propane mixed fuel canisters (EN 417). Just remember, we’re dealing with ‘gas’ here so take those necessary precautions — like, turning off the valve when screwing the canister and stuff — yeah, altho a slightly leaking gas is said to be normal when screwing on the Etekcity’s canister. Anyway, do not worry, you’d be given a manual for this of course.

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Still, other than the above, there’s also the question of ‘experiencing adventure’. You know, if you got a device like Etekcity — you’d miss out on some survival fun. Like, getting firewood in the wilderness and of course, cooking meals with the wood you got. See?

Food & How To: Khao Phat (Thai)

With around six varieties to choose from, our food review for this week would tackle the Khao Phat of Thailand – the world’s 24th most delicious food.

In our video, we shall see how one of its variations, or the Khao Phat Pu (fried rice – crab) is actually cooked courtesy of Hot Thai Kitchen.

Hmm… looking at her choice of ingredients, its good that she placed lesser fish sauce – more of it must be bit salty. Okay, fish sauce may be a fixture in Thai cooking, but it’s still up to you to adjust the measurements and what’d make it tick. image

And so, the sugar and lime did the trick – neutralized the salt and even added more flavor.

In all, cooking fried rice is a matter of the rice you used.. the ingredients you placed.. and how well you stirred.

Yet here are some more tips..

Use a big pan when frying to have enough room to stir. High heat should make your rice tastier and more fragrant. If you’d use chicken or pork, it’d be better if you marinate it first..

Of course, for a more delicious meal. So, enjoy!

Food Review: Lobster (Global)

If we were to only boil our featured recipe for today then there won’t even be a need for a video..

But as it is, lobsters are enjoyed all over the world, and in different ways. Here’s one..

Well, key to a yummy lobster would be butter and lemon. And this is true even for a recipe as simple as boiling.

Still, for Scott Rea, it was nice for him to have a way to prepare the world’s 32nd most delicious food..

Yes, the mixture played a role.. Those coating of herbs and adding of cheese did the trick worthy of a Michelin recognition.

Hey, you can experiment too – just make sure you buy lobsters with prebanded pincers.

Food Review: Fried Chicken (American)

Here’s one food that children just love – fried chicken. Simple as it seems, the American version for that matter is actually the world’s 31st most delicious food. Yeah, that’s right!

Then again, most of these chickens are just in fact breaded where KFC is actually their benchmark – this means, it’s not really healthy. Of course, the difference lies in the ingredients and preparation..

In this case, we made Southern Style Fried Chicken as our model; and as you can see, it’s basically in the coating – the flour, the powders, and pepper has a lot to do with absorbing the eggs and milk’s tasty fried flavor.

It’s important to note though that fried chicken should be deep fried and also not crowded in your pot. More so, if you are truly concerned with your health, choose the healthier oil..

Olive oil is the healthiest, however, it is also expensive for many. And so, try canola.


The Mexican Tacos on Food Review

While the West have burgers, the Middle East has shawarma.. and our 27th most delicious food in the world? It comes from Mexico, and it’s called Taco.

Yeah, for those who have tried it, well, you must have loved it. Notice? Even some junk food was formed and named after the taco.

So now, let’s see how this delicious breakfast (in its most basic form), actually, anytime of the day delicacy is made..

Yes, by a Mexican himself – Daniel Degollado.

Hmm… regardless of his playing an instrument, one key ingredient here would be the tortilla. If they are not hot and crispy on the edges then it’s not truly a taco per se. Mexicans just love spicy food. So, still without the hot sauce and salsa, the dish would seem lacking.

Lastly, as Daniel would put it: “do not put lettuce, tomato or rice in a taco!!”  Of course, it’s not a BLT sandwich.


Malaysia’s Penang Assam Laksa Reviewed

The world’s 26th most delicious food hails from Malaysia, and it’s no other than Penang Assam Laksa. Basically a spicy-sour fish broth with noodles, the Assam Laksa could be prepared either with sardines or fresh fish, particularly the mackerel.

And so, other key ingredients include: tamarind, chili, mint, ginger, galangal, pineapple, onion and lemongrass.

Now, let’s see the video on how it’s done..

As we can see, the dish used sardines as one of its ingredients instead of fresh fish which is actually better. Then again, to each his own, yes?!

The Ingredients...

Still, using sardines reminds us of a dish similar to that of in the Philippines; however, the taste greatly differs because while Filipinos just simply use bamboo shoots or what is known as “udong” – Malaysians pride themselves with added garnishing making the dish one of the yummiest in the world.

Tips: Don’t be confined to certain fishes, a similar but higher quality fresh fish would certainly improve the flavor. Try the yellowtail kingfish.

Speaking of flavors, for a spicier soup – add chili. If you want it less sour – reduce the tamarind. Otherwise, for a pungent flavor, more shrimp paste would do. (SeasonWithSpice)


Korea’s Bulgogi Reviewed

Oftentimes whether you have tried the food or not, you would have an idea on how it tastes based on its ingredients.

And for the world’s 23rd most delicious food, Korea’s Bulgogi is basically marinated beef strips and vegetables which are barbecued or broiled..

Obviously, the marination here is the key. Now, let’s check out the dish’s primary ingredients: beef, thinly sliced. Scallions. Small onion, also thinly sliced.

The Ingredients...

For the marinade.. Rice wine or mirin. Honey. Sugar. Water. Soy sauce. Pepper. Asian pear, grated. Sesame seeds. Sesame oil. Garlic.

And for the sauce.. Beef broth. Soy sauce. Sugar.

Notice the rice wine among the ingredients? How about the honey? What do think would happen if you remove those? See?

Nonetheless, marination is simply the mixing of ingredients.. and fridge storage, at least 30 minutes. Yet there are simple tips to take note of..

Before cutting your beef, freeze it for about an hour to make slicing easier. And if you want a tastier and tougher beef, marinate it overnight.

Lastly, try not to fill your skillet when cooking the dish, instead do it in batches – this way, you could cook it better.

Bulgogi is best eaten with rice and side dishes like vegetables. Try it, and enjoy!

Hong Kong’s Egg Tart Reviewed

Desserts is one food category that is tough to rank. Well, for one, most everything concocted is simply a battle of sweetness or how you play with sugar and alike.

In this week’s Food Review, let’s look into the world’s 22nd most delicious food – Hong Kong’s Egg Tart.

The Ingredients..

The basic ingredients include: confectioners’ sugar, all-purpose flour, white sugar, butter, evaporated milk, beaten eggs, and a dash of vanilla extract.

Hmm.. seems the only sweetener here would be the sugar; as vanilla extract would just be a dash while the eggs contribute to tastiness.

Still, Hong Kong’s egg tart wouldn’t make the list for nothing. From the oldest of bakeries to Hong Kong’s finest hotels – you will find egg tarts.

And it’s even one of the easiest to prepare. Just remember the following tips..

The Procedure..

Evaporated milk could be substituted with, like, fresh milk. You could also use cake flour instead of the regular flour to make it more fluffy. However, do not substitute butter with margarine as the tarts could become bland.

More so, add flour if the dough seems greasy. Also, more butter if it’s just too dry..

Lastly, don’t make the oven temperature too high as you would just turn the tart’s crust to brown. As in most pastry, egg tarts are best when fresh from the oven.

So, enjoy!

Food Review: Fish and Chips (English)

Now here’s an addictive food from England, Fish and Chips, the world’s 21st most delicious food.

On a quick glance, what you’ll notice about this food is its similarity to simple yet tasty dishes in fish fillets and French fries..

Then again, there’s more than meets the eye. Let’s see the ingredients..

4 cod fish fillets. 6 oz plain flour. 1 tsp bicarbonate of soda. 1 bottle of British beer (8 oz). 1/2 lemon juice. Salt. Pepper. 3 lbs peeled and chipped potatoes. Cooking fat or oil. Extra flour.


In a deep fryer or pan, heat up the fat. After rinsing and drying your potatoes, fry it for about 3 minutes until soft but not colored. Drain and set aside.

Put some flour on a plate and dredge the fish fillets thoroughly. Leave the fish fillets on the flour while making the batter – better yet, make the batter at least an hour ahead.

In a large bowl, put the flour, bicarbonate of soda, salt and pepper. Mix. Then gradually add beer until you have a thick coating of batter. Whisk until smooth and no lumps. Add lemon juice or some malt vinegar, and mix thoroughly.

Adjust your frying temperature to 160°C.

Then one at a time, swirl your fish fillet around the batter until well-coated; afterwards, immediately put it in your fryer. Do the same with your other fillets. Cook about 6-10 minutes, depending on the thickness.

When it has crisped, place it on a tray and keep warm in the oven. Now, turn up the heat setting to 190°C and cook your chips until golden and crisp.

Serve with salt and vinegar.. Enjoy!

Tips: The procedure is really quite simple, so you just have to make sure your potatoes are really dry and your pan real hot.

Other than that, the obviously lies in the batter. And of course that dash of salt and vinegar.

Food Review: Pho (Vietnamese)

Our featured dish for this week is probably one of the more underrated by the looks alone; but surely, when you get to taste it you might even forget where you are..

Really. Pho is a Vietnamese beef noodle soup that has many asking for more. Oh, talk about being the 20th most delicious food in the world, huh?!

Here are the basic ingredients..

The Ingredients...

5 lbs beef knuckle. 2 lbs beef oxtail. 1/2 lb beef sirloin. 1 1/2 lbs dried flat noodles. 2 chopped onions. 1 sliced radish. 2 oz anise pods. 2 whole cloves. 1/2 cinnamon stick. 1 slice fresh ginger root. 1 tsp black peppercorns. 1 tbsp fish sauce. 1 tbsp white sugar. 1 tbsp salt.


In large pot, season the beef knuckle with salt and add 2 gallons of water. Boil and cook for around 2 hours.

After skimming the fat from the soup’s surface, place the onions, radish and oxtail. Now, in a cheesecloth, tie the anise pods, cinnamon stick, cloves, peppercorns and ginger.

Then, stir in fish salt, salt and sugar. For at least 4 more hours, simmer over medium-low heat. After cooking, add salt to taste. Strain the broth and continue simmering in the pot. Then discard the spices and the bones.

In a pot, boil the slightly salted water. Soak the rice noodles in water for about 20 minutes, before cooking for around 5 minutes or until soft. Slice the frozen beef as thin enough to cook fast.


You’re now almost ready to serve. After putting some noodles into each bowl with a some raw beef slices to top, pour boiling broth over the beef and noodles in the bowl.

Now serve with Sriracha and hoisin sauce on the side with green onions, cilantro, bean sprouts, basil, onions and lime for toppings diners would like.. And enjoy!

Tips: Clean the “bones” with vinegar and hot water. Prepare the broth the day before and leave it overnight in the fridge – this is to skim more fat the following day.

And if you wish a more aromatic Pho, double all the spices.