Tag Archives: dish

Food & How To: Durian Mousse Cake (Bánh mousse sầu riêng)

Since the Philippines is actually no stranger to durian as it’s abundantly grown particularly in Davao, the challenge now is creating something delicious aside from the usual by-products we know such as candy, pie, ice cream and float.

And we found this. A durian mousse cake.

Well, though you could substitute durian with mango or strawberry as in Helen’s recipe, we better stick with durian since this is what the feature is all about. Anyway, while the ingredients are actually easy to find, the different sets of ingredients makes it look complicated — as the durian mousse itself is even like a recipe within a recipe. Still, take heart, surely this cake is worth it.

Durian mousse being mixed and prepared

BATTER. 4 fresh eggs. 2 tbsp vegetable oil. 1 tbsp water. 1 tsp vanilla extract. 1 tsp salt. 1/2 tsp cream of tartar. 100 grams of sugar. 100 grams of flour.

DURIAN MOUSSE. 400 grams durian flesh. 200 ml milk. 1-2 tbsp of sugar. Gelatin liquid (15 grams gelatin powder and 3 tbsp water). 50 ml of whipping cream.

TOPPINGS. Your choice, however, Helen suggests it be caramelized dry coconut or coconut flakes. Key is to top your cake with a flavor that would enhance or blend well with durian.

Did you know that there are several varieties of durian?

The end product or the finished cake itself looks good so, if you have not tried one, just imagine its taste — what with the egg yolks, vanilla extract and durian all mixed together??


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: Emergency Kimchi (yangbaechu-kimchi: 양배추김치)

Was pleasantly surprised when we found out that there’s in fact this Kimchi version called ’emergency kimchi’. Really? You know, all along we thought that Kimchi was just the traditional one, or if ever there’s a variation to it — it’s not like ’emergency’. Whoa??

Anyway, that’s our food feature for the day, ‘Emergency Kimchi’!

Hmm… Cabbage, ‘hot pepper flakes’, fish sauce, green onion, garlic, salt and carrot. The ingredients are pretty much the same (and quite common, wherever, even the sesame seeds) actually except for the cabbage where the traditional kimchi uses the ‘napa cabbage’ instead of the regular one.

Some of the Ingredients

Well, perhaps one reason that made this an ’emergency’ kimchi is that Maangchi brought her own ‘hot pepper flakes’ —  assuming that it maybe hard to find in an unfamiliar place or country. So.

Also, as we all know, ‘freshness’ is always important in food. Whatever it maybe.

In storing, be sure to make it air tight

Just take note, for recipes that require mixing fresh, uncooked ingredients — those powder, sauces and all would be harder to ‘stick and sink’, so make sure you use a bigger bowl where you could mix them better; otherwise, don’t just mix it batch by batch but do a ‘remix’. Sounds like music. Hehe.

Till next time.. Ciao!

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!

Food & How To: Ox Bone Hangover Soup (Korean)

For those having a tough time shaking off a hangover, wouldn’t it be nice if there was some kinda miracle juice? No kidding. Hey, some may be surprised but there are those who try to get rid of their hangover by taking paracetamol. Seriously. And the one who does it says, “Yeah, it’s pretty effective actually.”

No. No. Don’t try it. Some drinks coffee though. Hmm…

Then again, one key to recovering from hangover is hydration. Since, getting intoxicated was through liquid, ‘fighting’ it would be through liquid as well. So, drink, drink, drink! Oh, not again! Water? Juice? Yes. But more so, our feature for today. Ox Bone Hangover Soup.

Well, well.. As a hangover soup, the most obvious disadvantage (if we may call it such) of making ‘ox bone soup’ would be ‘time’. For starters, you need to boil it for around 3 hours — plus the cooking process itself. So this is like, you already gotta think of preparing the soup once you hear that your partner or whoever you are with goes out to drink. That means, you have to wake up a little earlier than usual to make the Ox Bone Hangover Soup (Ppyeo-haejangguk: 뼈해장국) for your ‘patient’ to have it upon getting up in the morning.

Another ‘disadvantage’ would be the price of the ox bone. It’s pretty expensive to be a ‘regular’ home meal. T’is why Maangchi also said that others might even think you’re rich, or there’s an occasion if they learn that you’re having the ‘hangover soup’. 0918-bonebroth-strain-590x332

However, the ‘benefits’ of course, aside from relieving one’s hangover would be its taste. Haha! Delicious, yeah! Even just from the looks of it — it’s like a mix of bulalo or balbacua and sopas. Wow!

Still, with the way Maangchi prepared the soup, she’s sort of ‘strict’ with measurements even if she says otherwise. Notice, just 6 cups of soup to be mixed with the vegetables? While the leftover, you could consume it ‘independently’. Yep, that’s the nice thing about it.

And that would make you forget the price of the ox bone! Enjoy!

Food & How To: Bam-I (Filipino)

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 video lacks — 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’.

Ooops! Diet?? Till next time, Ciao!

Food & How To: Pancit Habhab (Filipino)

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.

How Pancit Habhab is eaten
How Pancit Habhab is eaten (Courtesy of Tropicalissimo)

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!

Food & How To: Sinanglay and Sinugno (Filipino)

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.

Time now to try these versions! 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.