Cream Dory Fillet

Ever since I met Choy, I have been struggling to feed him good food. He doesn't eat vegetables and fish. It feels like you're feeding a 5 year old kid. All he wanted is jollibee spaghetti and palabok, fried chicken and hotdog.

And so, when I found this recipe, I was given hope to at least, once a week, have Choy eat fish. Ehehehe

Cream Dory Fillet

Cream Dory

Ingredients:

1 Kilo Cream Dory Fillet (sliced into desired serving portions)
1 cup Lemon Juice 

1 tablespoon Lemon Zest
Salt and Pepper
2 Eggs 

1 cup All Purpose Flour

3/4 cup cold water

Ingredients

How to Cook:

 1. Mix the lemon juice, salt and pepper into a bowl, then marinate the Cream Dory for at least 1 hour.

2. On a separate bowl, beat the eggs and the flour.Then pour in the water. Mix thoroughly.

Dip the  fish onto the mixture.

3. On a pan, deep fry the fillet until golden brown.

4. Serve! This fillet can be greatly paired with a white sauce, or even just mayonnaise, or like how Choy always wanted it, you can serve it with sweet and spicy ketchup. This is a perfect menu for moms having problems feeding their kids. The kids would definitely love this. They won't even know it's fish that they're eating. Tanong nyo pa sa cg mates ko! hahaha! :D

Enjoy :D

Arroz Caldo

The rain hasn't stopped in 2 weeks now. In fact, may parts of Luzon has been submerged to floods caused by the nonstop rains. Work for the private and public sector has even been suspended by the government. Many roads are impassable.  Lucky for me, I don't have to leave the house to work. I was just worried for any power outage, or poor internet connection due to the bad weather. Anyhow, none of these things happened last night. One problem though is that this cold weather makes me crave for hot porridge. But Randolf Salamat insisted for an Arroz Caldo. So, here's the recipe.

Arroz Caldo: Onion, Garlic and Ginger

Ingredients:

For the stock:
1/2 Kilo chicken cut into smaller pieces
4 Quarts of water
1 Onion peeled and thinly sliced
Salt for seasoning

For the rice:
2 Cups of long grain rice (jasmine rice)
9 Cups of water

For the soup:
1 Large ginger peeled and sliced thinly
3 Cloves of garlic peeled and smashed
10 Cups of chicken stock
2 Tbs. Safflower
1 Tbs. Ground black pepper
Fish sauce and salt to taste

Arroz Caldo: Spring Onion

Optional
Hard-boiled eggs*
Fried smashed garlic*
Spring onion*

Arroz Caldo: Safflower

Directions: 

1. Prepare the stock.


Rinse the chicken and place over a stock pot with 4 quarts of water. Bring water to a boil and remove scum as it rises. Add the onions and salt. Cover and let it simmer for 1 hour.

After an hour turn heat off. Using a strainer, separate the chicken from the stock. Set aside.

2. Prepare the rice.

In a pot put the rice and add 9 cups of water. Bring to a boil, then lower the heat to medium low. Let it simmer while continuously stirring the rice to avoid scorching. Set aside.

3. The soup.

On a separate pan, saute' garlic, onions, and chicken. Then add the ginger. Pour in the stock prepared earlier. Season with black pepper, fish sauce and salt. Then add the rice. Continuously stir to avoid rice from lumping. Depending on how thick you want the arroz caldo to be, add water. Bring to boil. Then lower the heat and add safflower (to give the yellowish color). Add more salt if necessary.

Arroz Caldo

Serve hot, topped with fried garlic, spring onion, egg... and LOVE! yum, yum yum :)

Sta Mesa's Bente-Log

Your favorite breakfast meals for only..............TWENTY PESOS!


Unli-lugaw no more! hahah!

The old saying goes, "You're not a Pupian if you haven't tried the all time famous "unli-lugaw" (UNLIMITED PORRIDGE REFILLS for just 6 Pesos). Well, not anymore!

Open for 24 hours, "Bente-log" has never failed to provide pretty decent food for just, TWENTY PESOS.

Compared to the unli-lugaw, the food that they serve is no doubt more cleaner, and more offers more food options for our budget conscious fellow Pupians. 











Bente-log is located at Sta. Mesa, Manila, near the Polytechnic University of the Philippines.

Aling Banang's - Home of the Best Pancit in Town!

Aling Banang's
San Juan




 After being gone for like 2 months, well... aside from missing my old pips, I was really dying to have a taste of the best pancit I've ever tasted-only found in Aling Banang's.
 

 Halo halo ice cream....

 Kuya Dino's sisig

 Butchoy....

 This is it, pancit.... :)

 Marvin and Kuya Benie

 Me :)

Double Ham and Cheese Sandwich :)

So... I'm gonna share my very own...Double Ham and Cheese Sandwich recipe :)

 1 pack Gardenia classic (or use whatever bread you like...)
1 pack Eden Singles Cheese
1 cup Grated Cheese (I use Eden's)
2 packs Lady's Choice Mayonnaise
Butter
250 grams Ham
1/2 cup evaporated milk
2 Eggs

1. In a bowl, beat eggs and pour in the milk.

2. Dip each side of the bread on the egg mixture. Then, on a heated pan, brushed with butter, fry the bread...until each side is slightly brown.

3. On a separate bowl, pour in the grated cheese and mayonnaise. Mix evenly.

4. On the first loaf, spread the mayo.













5. Then put the ham,

 

6. then the cheese...

 7. then another ham...

8. Spread cheese mixture on top of the second ham.

9. Lastly,  put a second loaf of bread...

The result? Happy church mates! :p

A bit costly, but definitely a perfect sandwich for meat lovers like me <3

yum yum yum? :P