Cafe Dozo
Cafe Dozo, a Japanese restaurant and caf� located along Circumferential Road in Antipolo, has been in operation for a few months. We didn’t get to try it until about a month ago when no one wanted to cook lunch on a Sunday and my husband volunteered to buy packed lunches from Caf� Dozo. For take [...]
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Home-style McChicken
Home-style McChicken sandwiches were last night’s dinner. We were feeling summery and my husband finally moved the picnic table and chairs that he bought last Christmas to the now-small backyard (it shrunk because we built a kitchen wing a year and a half ago). New outdoor lights had been installed (part of the renovations that I mentioned a few entries ago) and it was fun eating dinner outdoors–much, much preferable to eating inside the house. Except where there is airconditioning, the house is an oven until around 10.00 p.m. when the cooler night air pushes out the trapped heat.
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Lasang Pinoy 9: offal in Filipino dishes
The roundup for Lasang Pinoy 9: Lamang-loob: Odd cuts and guts is already up. I was able to squeeze in a few minutes of bloghopping last night and a visit to JMom’s reminded me I am late once more with my Lasang Pinoy entry. Without much ado, my entry is a kind of summary of previous recipes I have posted using offal or internal organs…
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Beef and broccoli leaves
Broccoli leaves means, well… broccoli leaves. Lots of people throw them away but they’re really good for stir fries. They take a little longer to cook than most leafy vegetables but that also means they don’t get soggy so fast. You will have to cut off the tough ends of the stalks though. Otherwise, by the time the stalks are tender, the leaves would be overcooked. Overcooking vegetables is no good.
There are no fancy seasonings or ingredients for this dish–just beef, broccoli leaves, garlic, onions and light soy sauce.
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Beef and sotanghon (vermicelli noodles)
Sotanghon is a variety of rice noodles. Thin and transparent, it is more pricey than the cheap bihon. While bihon is good for dry noodle dishes, sotanghon is more versatile–it can be cooked as a dry noodle dish or as a soup dish. Actually, if one considers how much liquid the sotanghon absorbs, it doesn’t turn our to be so expensive because the half kilo of dry sotanghon yields more after cooking… The beef and sotanghon dish that I cooked earlier was actually a dry version of the Japanese sukiyaki–salty and sweet with a hint of spiciness.
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Bicol Express
Bicol Express is pork strips and siling haba (finger chilies) cooked in coconut milk. Very rich. Very spicy. Some versions include ginger, some include dilaw (turmeric), some include bagoong or shrimp paste. I am allergic to shrimps, including bagoong, so I omitted it. This is a repost of another old recipe that I did not include in this blog’s reconstruction last December. The reason–the photo was really blurred. Most of the text is from the old entry except for some improvements–I added chopped cilantro and onion leaves to my Bicol Express. I also served it as a rice topping. It was literally exploding with flavor and aroma.
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Pininyahang manok (pineapple chicken)
A few weeks ago, I received an e-mail from a reader wondering where my recipe for pininyahang manok (pineapple chicken) had gone. I was a bit flustered at first because I didn’t recall removing that entry. Then, I remembered I must have when I was reconstructing this blog last December. There were some very old entries that I did not repost intending to do so at a later time. See, I wanted new photos to go with them…
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Thanks, Filipinas magazine!
It was reader Lourdes in the comment thread of my second Lasang Pinoy 8 entry who first informed me that this blog was featured in the April, 2006 edition of Filipinas Magazine, a California (?) publication. When I went to see, the March edition was still online and I thought that Lourdes was referring to [...]
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