Tag Archives: delicacy

Food & How To: Fried Tofu Stuffed with Rice (Yubuchobap: 유부초밥)

It’s just about the weekend, and what a long one we would have considering there would be no classes come Monday, as the country would celebrate its Independence Day. So, time for the last of summer outings with a tasty dish to bring along. Yey!

And what do we have? Yubuchobap. A Korean recipe of fried and marinated tofu stuffed with rice. Check this out.

So. So, so simple, right? This is why this recipe is ideal for picnics and even for your kids’ lunch packs. Easy to handle, carry, and generally cheap to make. Just make sure you know where the nearest Korean grocery store is for your Yubuchobap kit.

Yubuchobap kit

However, if there’s no such store in your area, do not worry about the exact ingredients. Instead, just try to use the closest substitutes; otherwise, try to experiment and make them yourselves. Like, the flattening and molding of the tofu wrap for one. Or using chia seeds instead of sesame seeds (this is everywhere, we’re just looking to experiment) to dip your Yubuchobap.

Experimenting is good since you could come up with a tastier dish to your liking instead of continuing with a food monotony. See?!

Consider the benefits of Chia seeds and try experimenting

And speaking of something tastier, remember also that you could still add some spices and vegetables like broccoli, carrot and onion for a more flavorful and healthy Yubuchobap. Just light fry those veggies before mixing them with your rice.

The dipping of the Yubuchobap on the seeds

Still, if you just want to save preparation time, the kit’s ingredients will do without any need to add anything anymore. Just try to use high quality rice not just for its taste but for fluffiness.


Food & How To: Omurice (오므라이스)

Among the many dishes in Korea, t’is one of those that intrigued us especially since it was the favorite meal in the 2012 Korean drama ‘Rooftop Prince’.

Still, without even trying to look at the preparation but merely seeing the ‘finished product’, obviously it’s an omelette; and so we now understand the name, Omeu-raiseu or ‘omelette rice’. Yep, it’s got a lot of stuff inside that yellow covering, err, ‘scrambled’ egg..

Wanna see how it’s done? Check this out.

Okay, there may be many ingredients but it’s actually very simple — or easy to make, so don’t sweat it. Speaking of ingredients, realize also that they are not cut in stone but replaceable especially the sausages where you could use just about any other meat instead. What’s important is the ‘slicing’ and the mixing of ’em all since you would be wrapping them up afterwards.

The Ingredients

Anyway, since we have seen the ‘Rooftop Prince’, we can not help but compare Maangchi’s Omurice to the drama version; like did you notice how they were actually turned into an omelette?? Maangchi first formed the cooked ingredients into the bowl before setting it aside and cooking a thin omelette — which she would then use to wrap the ingredients with.

Meanwhile, the ‘Rooftop Prince’ version had the cooked ingredients poured onto the omelette while it was being formed and fried. After a little heat, the omelette was shaped from the pan and served.

Hmm… Guess the drama version is more appealing, eh?! More so, it looks ‘neat’ to eat, too. Then, just let Maangchi’s ‘secret ingredient’ do its thing and sway your palate. Hehe. Don’t forget your ketchup!


Food & How To: Spicy Rice Cake (Korean Ddeokbokki: 떡볶이)

If you have been watching Korean dramas, our featured food for the the day is one of the most mentioned delicacies you would hear; and that’s the Ddeokbokki, or the Spicy Rice Cake.

The Ingredients
The Ingredients

The Ingredients: 1 pound of cylinder shaped rice cake, water, 7 dried anchovies, 6 x 8 dried kelp, 1/3 cup hot pepper paste, 1 tbsp sugar, 3 green onions.. Optional: 2 hard boiled eggs and 1/2 pound fish cakes.

So now, let’s see how it’s done..

Know what, if you’re not familiar with Korean food, you might wonder why is this dish like soaked in ‘liquid’? Isn’t it rice, and a cake at that?! Incidentally, doesn’t this rice cake look like the street food ‘squid ball’ in the Philippines? At least the shape is street-food like.

Ddeokbokki with egg
Ddeokbokki with egg

Anyway, while the dish is called a ‘spicy rice cake’, it’s not really a key ingredient to Ddeokbokki’s flavor — but the dried anchovies. And so, as Maangchi says, try not to forget this particular ingredient; if you do, it wouldn’t be the ‘spicy rice cake’ many came to love.

Anchovy and Kelp
Anchovy and Kelp

As for issue of finding the other Korean ingredients, well, don’t you worry — specialty stores has been sprouting like mushroom, not to mention that they could already be found in leading supermarkets in the country, and yes, across the globe as well.


Finally, while spicy food has been a staple in many Asian countries, it has been gaining more ground the world over. Hey, after all it’s the Korean Wave! So, try this and enjoy!

Carcar. Lechon Paksiw. And Ice.

T’was already noontime after my early morning visit to Simala Shrine, and so, my belly started to complain. Many people were at the eatery just outside the ‘sacred grounds’, and most visitors actually heads straight to that place to satisfy their appetite. Then again, the menu is quite common and even pretty expensive at that. Yeah, even a cup of rice was, what, P12 or so..

And so, I decided to head downhill and then, have an impromptu visit at Carcar — Cebu’s ‘chicharon’ capital.


The stretch along the road where 'chicharon' is sold
The stretch along the road where ‘chicharon’ is sold

Hmm… Do you know that ‘chicharon’ could in fact be consumed as one’s viand? Oh, we’re sure you do unless you’re from some place else. Well, that’s how tasty chicharon is!

Carcar's famed rotunda
Carcar’s famed rotunda

But since we already know Carcar’s reputation for chicharon and even lechon, better have somethin’ else — a spin off! Right. And yeah, ‘lechon paksiw’ certainly fits the bill!

So, could it make its mark as chicharon and lechon did?

Lechon Paksiw
Lechon Paksiw

Okay, the rind or skin was just right — not ‘rubbery’. The sauciness or ‘soup’, if you want to call it as such, wasn’t like just vinegar or soy sauce mixed with chopped lechon. The ‘laurel’ was enough, though they could have used some pepper. The meat.. not so soft, as in perfect.

Open, sidewalk eatery
Open, sidewalk eatery which is actually just along the ‘chicharon’ stretch

That if ever there was some ‘serious issue’, t’was actually not in the lechon paksiw or even on the eatery’s open sidewalk location but — in its soda?! It was just dead warm, and no ice!? Wow!

Okay, no big deal.. Till then. Ciao!

Food & How To: Puto Bumbong (Filipino)

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!

Food & How To: Lechon (Filipino)

One of the more popular Filipino food is the Lechon, or the roasted pig. Though you could have ‘lechon’ anytime, you’d normally see it in fiestas, or in places where there’s a celebration — of course, we’re not talking about just a slice of it but the whole pig itself.

So, what’s the secret? How is it ‘exactly’ done? Let’s see..

Hmm… take note of the ingredients that’s placed inside the pig, that’s one secret. Others just generally put some tamarind leaves then wipe the pig with soy sauce while being roasted — but this one has a lot more to it, even pineapple chunks..

See the ingredients inside the pig while it’s being sewn

However, the chicken that was placed inside is optional, or on request, so don’t sweat it.

Still, estimate the salt you’d be putting in the pig. Also make sure you clean it well that the heat may spread and penetrate easily and equally. Another thing to note of is the pricking of the pig’s skin that is to vacuum the heat inside even as Cris Salvador said. Do it when you start seeing some juice on it. Yep, it’s important that the skin doesn’t balloon and burst open, otherwise, it wouldn’t be crispy anymore.

And when it’s almost done, increase the heat a bit to further ensure the skin’s crispiness before toning it down again. Roasting takes around 2-3 hours, so relax and surely the wait is worth it.

Juicy meat, crispy skin.. Enjoy!

Food & How To: Gujarati Undhiyu (Indian)

While India is known for its delicious curry, here’s another of their recipes that would surely complete your winter; after all, it’s usually done during this time at Gujarat. And what do we call it? Undhiyu, a wonderful mix of seasonal veggies with herbs and spices that’s bit rustic though tasty as it’s typically cooked in earthen pots making you feel you’re in the countryside.. and loving it! Wow!

Hmm… a lot of ‘separate’ frying, eh?! And we know they could even be satisfactorily eaten on its own — yep, one reason why you’ll know the dish would indeed be tasty.

Yet one of the fun parts here would be the making of Masala. Notice all those seeds, powder and paste mixed together? Well, it just gives you an idea of how flavorful it would be.. Right.

In all, it’s interestingly ‘thick’ if you just look at the finished delicacy; even the mixing of ’em sliced bananas with their skin still unpeeled! But that’s what makes Undhiyu a must-try in Indian cuisine.


Food & How To: Crab Meat Tostadas (Mexican)

Know what I liked about this next Mexican recipe of ours? That we could give life to a stale yet crucial ingredient. And guess what it is? Yes, the tortillas. Hah! Again. Of course. You just have to be amazed with the variety of ways it could actually be used! As in really.

And for today, we bring you the Tostadas de Jaiva also known as the Crab Meat Tostadas, a favorite Mexican snack.

Tostada in Mexico is simply a hard and crispy corn tortilla which you could ‘create’ by simply frying the stale tortilla. And although a key ingredient, the secret is obviously in the other ingredients that you mix with the tortilla which only serves as the base.

Hmm… noticed a few things? Abuela and everybody else were a bit excited in this one that they actually failed to even mention the ‘tortilla’ itself. Hah! Anyway, you know that it’s fried until it regains some sort of crispiness, so..

Next. The crab that you’d use could either be prepacked, precooked or you could cook it yourself before shredding it into pieces. In this case, they just bought a prepacked one to save time. Okay.

Third. This dish doesn’t really need cooking except for the frying of the ‘tostadas’, so it’s pretty easy to prepare (just basically peel, cut and mix, that’s it). And aside from the mentioned ingredients, you could also actually add lettuce among others with more Tapatio (hot sauce) or less lemon depending on your taste buds. Wow, this just reminds us of the famous pizza on the next corner! Lots’ a toppings!

And indeed, Tostadas de Jaiva could give ’em a good run — whether as an appetizer or a snack — it just tastes great! Enjoy!

Food & How To: Sambal Stingray (Singaporean)

Do you like stingray? I mean, for a meal not for ‘scuba diving’ with it. Hah! Well, that’s our recipe for today — the Singaporean Sambal Stingray. Come, let’s see how it’s done..

As Makansutra says, this kind of fish used to be a discard long ago; hey, it’s just not appealing to eat you know. Just so flat and simply looks kinda ‘watery’, makes one salivate in a negative way..

But Southeast Asians just had to try it, and found a way.

And what do you know? It’s just so easy to cook. So obviously, the secret is in the ‘sambal’ — a chili paste basically mixed with spices, candlenuts, shallots and belachan, a fermented shrimp paste.

How is the ‘sambal’ done? It’s a different story. Hah! Yet look..

Anyway, if you want things a little faster, it’s good to know that you could also buy your ‘sambal’ from stores. So.. Just start ‘grilling’.

Hmm… actually, it’s more like ‘frying’ the stingray with ‘sambal’ over banana leaves. Oh, just not too much fish sauce in your sauce..


Food & How To: Chai Tow Kuay (Singaporean)

Since we’re presenting to you an Asian cuisine, not everything may be similar to the West, of course; as in this case, the Singaporean ‘carrot cake’ or locally known as the Chai Tow Kuay is not a cake filled with orange carrots but more of radish, the white one (daikon).

Interesting? Let’s see how it’s done..

Hmm… so it’s rice flour and radish which is grated then steamed into ‘cakes’. And you can just imagine your stock mixed with those golden brown garlic and tapioca flour.. As the eggs, fish sauce, garlic, spring onions, soy sauce and turnip are fried with your ‘cakes’.

It’s just simply great!

Just don’t forget to refrigerate overnight before frying.. Hah! Yup, as with frying, it’s always good when served hot, you know — it’s crispy!

Share us your experience.. Enjoy!