Tortang Talong (Eggplant Omellete)

Tortang Talong (Eggplant Omellete)

ingredients:

4 medium-sized talong (eggplants)
400 g. of lean ground pork
1 tbsp. of dehydrated garlic
1/2 c. of dehydrated onion
1/4 c. of dehydrated celery
1/4 c. of dehydrated carrots
1/2 tbsps. of dried parsley
3 eggs, beaten
4 thick slices of cheddar cheese
1 tsp. of salt
1/3 ts. of pepper

procedure:

Steam, grill or boil the eggplants (skins and stems on) just until the skin can be pulled off. Do not cook until mushy. Cool. Holding by the stem, pull off the skins. Make a shallow incision from top to bottom, open and flatten the eggplants with the back of a fork. Set aside.Mix together the rest of the ingredients.Lay a slice of cheese at the center of each eggplant. Cover with the meat mixture. Make a mound, shaping and smoothing with the back of a spoon.Arrange the eggplants side by side on a lightly oiled shallow baking tray and bake in a preheated 180oC oven for 15 minutes. Reset the oven so that the heat is on top. Cook the tortang talong for a further 5 minutes or until the tops are lightly browned.Remove the baking tray from the oven and tilt to let the fat drip to one side. Carefully lift each torta with a spatula and transfer to a serving platter. Serve at once.

Adobong Sitaw (String Bean)

Adobong Sitaw (String Bean)

ingredients:

250 grams of ground lean pork2

bunches of sitaw (string beans), cut into 2-inch lengths

1 head of garlic, peeled and crushed

1 onion or 2 shallots, peeled and thinly sliced

1 bay leafground black pepper

1/4 c. of vinegarabout 3

tbsps. of soy sauce

2 tbsps. of vegetable cooking oil

1-2 hardboiled eggschopped cilantro and red pepper flakes for garnish

procedure:

Place the ground pork, garlic, onion or shallots, ground pepper and bay leaf in a shallow cooking pan. Pour the vegetable cooking oil over. Because of the leanness of the pork, I didn’t want the meat to turn dry so the purpose of adding cooking oil is to help it retain its succulence.Pour in the vinegar and cook over medium-high heat until the vinegar starts to boil. Stir, breaking up the meat. Pour in the soy sauce and stir well. Cover and simmer for about 10 minutes. Add the sitaw, stir, cover and simmer for another 10 to 15 minutes or until the sitaw is tender.

The water from the sitaw, the natural juices of the pork, the vinegar and the soy sauce are usually enough to cook everything without the dish becoming too dry. However, the age of the hog (tenderness of the pork) and the maturity of the sitaw are also factors. So, if it looks like either of them is taking too long to cook, you can add about 1/4 cup of water.When both the pork and the sitaw are tender, transfer them to a serving plate. Garnish with quarters of hardboiled eggs then sprinkle with chopped cilantro and red pepper flakes.
*Note: Red pepper flakes are available in the dried herbs section of most supermarkets.

Kainan and Restaurant

Restaurant Name: Aling Banang Halo halo

If you visit san Juan City never forget to try to eat Aling Banang who have 4 branches already in san juan alone. The restaurant is a typical "turo-turo" (point what ever you want) and they cook the food for you. I think they are more than 20 yrs in the business originated from the agora public market, the famous is there halo halo, instead of ice they used home made ice cream on it ,lots of sahog and top with leche plan.Favorite Dish: dont forget there delicious mike-bihon (noodles with sauce ), halo halo is only Php30 only.

Try the best Tokwat Baboy(Fried).

Theme: Soup, Noodles etc.
Comparison: least expensive
Address: n. domingo, san juan

Restaurant Name: Gloria Maris Restaurant: Don"t forget there Shabu-shabu

If you like the low prices, and families who enjoy the friendly ambience this restaurant is ideal for you, the food is so delicious and the soup is yummy but the price is affordable and the parking is many.




Favorite Dish: never forget to try there shabu shabu

Theme: Soup
Comparison: least expensive
Address: greenhills, san juan

Restaurant Name: Contis Pastry Shop & Restaurant: Don't Miss The Mango Bravo

This is not an Italian restaurant It a serve good pasta Conti, the restaurant features an eclectic mix of Filipino, European and a few Japanese dishes, along with sumptuous pastries and desserts, the house specialty. The simple decor is highlighted by a glass-enclosed garden. If you haven't eaten at this place, you're missing a lot. The food is great, service is number #1 and the owners are very friendly. try this restaurant. Their pastry shop is to die for, especially their Mango bravo (meringue, fresh mango slices whipped cream and chocolate filling) Their mango bravo cakes cost Php695 (US$15) for a whole cake that about 7 inches in height and 10 inches in diameter, they can feed a lot of people.. Worth every penny. Just make sure you either make a reservation or come early as lines can get quite long for a table. It is the only bakeshop I know that has a full line of meringue cake concoctions, but Conti?s meringue is different. You will enjoy the crunch outside and the soft texture inside. Airy and crunchy; isn?t that a combination which is hard to imitate? I bake cake and I should know.

Favorite Dish: The Baked Salmon is delish and is absolutely great value for money. Mango Bravo is out of this world chicken pie it was really good the crust was so flaky and buttery, you could feel the pastry sheets playing inside your mouth. The real butter complements the rich chicken and vegetable mixture. The chicken pie is so tender and rich, not at all like the regular "empanadas" you see in other bakeshops. It?s so rich that you can see oil spots on the paper or in the box that it is placed in. Truly, it is pure, honest-to-goodness home-baked chicken , variants come in different flavors: there?s embutido, ham and cheese, and tuna; and they come in different shapes to distinguish them from one another.

Theme: Local
Comparison: least expensive
Phone: (632) 744-4184Address: 53 Connecticut St. Greenhills San Juan

more to come....., i will try first the other kainan and restaurant :)

Exotic Food

Filipino Cuisine - Luzon

Fried Catfish (P80) with Buro and Mustasa (P25).

I was never fond of eating catfish specially the fried one because of its after taste. This one is an exception because the meat was fried well -- crunchy outside but tasty juicy meat inside. You eat this by wrapping a piece of catfish meat with Buro in a vegetable leaf similar to how you would eat a peking duck. The buro is so good that you forget that it is made from fermented rice.

Fried Camaru (P160). I must admit that these food trips are becoming adventurous bordering into the exotic. Although it looks like a fear factor dish, don't be deceived by its looks. This taste like bacon and you won't be believe me that this was the first dish that was wiped out!

Pindang Tapa (P160). I must admit that this is an acquired taste. This carabao meat taste like sweet but with a slimy sour texture that would make you imagine how this one is cooked. This was the only dish that was not finished but Spanx affirmed that this is a favorite pampanga breakfast meal.

Betute (P50/ frog). These stuffed frogs are intimidating at first because of its shape and looks. This is my first time to eat frogs and it surely tastes like chicken. The fried frog is stuffed with frog meat and pork, so it feels just like eating embotido. This was likewise very good and you got to eat this in Everybody's Cafe.

Kainan Sa Dampa - "Ituro mo Lutuin Ko"

Location: Manila Philippines

Photo by : Creative Common








Dampa is a wet market where you can buy fresh seafood caught that morning. This was an interesting experience... we're used to fish markets where the fish is typically chilled or frozen with ice. The reason they call Dampa a wet market is because the fish and shellfish are not iced or frozen -- instead, they're kept wet throughout the day. Here you can buy seafood while it's still alive (including shrimp). After you buy the seafood, you can take what you've bought to the neighboring restaurants and have it cooked for you