Thursday, August 2, 2012

My Malunggay Spaghetti

I seldom cook but when I do, I make sure that my children will like what I prepare. I also make sure that what I cook is nutritious.

Sharing today, my Malunggay Spaghetti, one of the few foods I can whip in a flash.

Ingredients: Malunggay (from my kapitbahay), Spag sauce (Filipino or sweet), onions, garlic, carrots, purefoods jumbo hotdog, carrots, and ground pork (for healtheir version I use ground chicken breast), salt and pepper to taste.

Mommy Tip: For the kids to be able to eat all the veggies, mince the malunggay leaves and grate (in very small size) the carrots. The grated carrots and minced malunggay give the spaghetti the thicker sauce. The minced malunggay is always mistaken for italian seasoning, sosyal diba! When I tell my friends and guests it's actually malunggay they're amazed it tastes as good, oh, even better.     

Instruction: Cook pasta according to package instruction. Saute onions, garlic and ground meat. Then add in hotdogs. simmer for 5 minutes. Add spaghetti sauce and half glass of water. simmer for ten minutes. Add the carrots and malunngay. Continue cooking for 15 minutes in very low fire while mixing from time to time. Add salt and pepper to taste.

Ooops, My kids and I were too hungry, forgot to take photos of the finished product. I'll just post My Malunggay - Spaghetti photo the next time I cook (which will probably take place 3 months from now).

Wednesday, August 1, 2012

Peppery - Asian Cuisine At It's Finest

Foreboding bad weather plus the distance did not stop me from attending the opening of Peppery Asian Cuisine, located at the Ground Floor of Victoria Towers, Timog, Ave, Q.C.

I knew that this gastronomical adventure will be one for the record since I was invited by my Tukayo, Joy of Gastronomy by Joy.

We were greeted by welcoming smiles from the owners and staff  alike. I believe that good food must always be accompanied with great service, this and more you will experience at the Peppery.

Thai: Yam Mamuang (Green Mango Salad)

Variety of dimsum was the first to be served. I was already full after finishing this 5.

Chinese: Lap Cheung Fried Rice 

Japanese: Sarada Nippon (Seafood and Cucumber Salad)

Seafood Balls of some sort

Crab Pancake

Filipino: Kare-kareng Dagat (Seafood Kare-Kare)

Malaysian: Sarawaka (Curried pork spareribs)

Chinese: Pu Tong Hua Bian Chao Niu Rou (Glazed beef with mandarin oranges) 

Chinese: Gai Lan Niu Rou (beef  with broccoli)

Cambodian :  Chanh Va Toi Muc  (Lemon and Garlic Squid) 

Filipino: Adobong Manok na may gata

Indonesian: Sambal Ikan (Deep-fried Sambal Tilapia, served fillet style)

Chinese: Yee Mein (Crispy-Fried Noodles with lots of young corn and liver)
 I like young corn and liver a lot, so I had second-serving of this noodle dish. 
Thai:  Pad Thai (Stir-Fried Noodles with seafood)

I made sure to sample small portion of everything.

Passion fruit and watermelon are just two of my favorite fruits but it was the Coco Gello that completed my gastronomical adventure.