Tuesday, November 30, 2010

BETTY Q’S BASIC CHIFFON CAKE

BETTY Q'S BASIC CHIFFON CAKE © BUSOG! SARAP! 2010

Betty Q is a “bloggerista commenter” legend if you haven’t known yet.  Cusinera is one of her avid fans=)  I saw Betty Q’s comments in Market Manila and I can’t help but be drawn into her as she leaves tips, recipes and foodie ideas that sprung into her mind (may it be while relaxing in her bath or searching through her Tupperware containers for recipes).  She has graces Busog! Sarap! a few times and have been leaving valuable tips in different food blogs here and there.  What makes me a fan of her is that, she unselfishly shares her recipes, tips and cooking knowledge whenever she can.  I think she’s a foodie angel and I dedicate this post to you (Betty Q)…my way of saying A BIG BIG THANKYOU!!!! *HUGS*

Sunday, November 28, 2010

LECHE FLAN (Filipino Crème Caramel)

LECHE FLAN (FRESH MILK)© BUSOG! SARAP! 2010

Leche Flan is the Filipino equivalent to Crème Caramel but because of the  higher content of egg yolks, it’s more richer and heavier.  Most Filipinos have a sweet tooth and Leche Flan is one of the favourites when it comes to dessert.  It is serve during special occasions (eg. fiestas, birthdays and family gatherings) and eaten in small portions….

Tuesday, November 23, 2010

RELLENONG BANGUS (Filipino Stuffed Milkfish) – KULINARYA

Rellenong Bangus2© BUSOG! SARAP! 2010

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the month of November 2010 is RELLENO FILIPINO DISHES.

 

 

I’ve chosen to make Rellenong Bangus (Filipino Stuffed Milkfish) as it holds the greatest challenge for me and I needed to improve the recipe I’ve used previously which was 2 years ago.  That is what’s good about Kulinarya Cooking Club, it gives me a reason to pick up a neglected recipe that I swear I would never do again because it is so damn hard to prepare.  The stuffing is much tastier this time and the process of extracting the fish meat out of the Bangus is a lot quicker.  I’ve done a post separately for the Prepping of the Bangus before the stuffing and cooking process as I want to show how it is done.  Preparing Rellenong Bangus for the first time was really scary for me 2 years ago….just relying on just text instructions (I am more of a  visual person, that’s the reason why Busog! Sarap! is full of pictures=P).  So, I do hope that by giving as much details more people would try out this beautiful dish….

Monday, November 22, 2010

HOW TO PREPARE YOUR BANGUS (Milkfish) FOR RELLENONG BANGUS (Filipino Stuffed Milkfish) DISH…

BANGUS © BUSOG! SARAP! 2010

Bangus (Milkfish) is a common fish variety in the Philippines.  One famous Filipino dish that can be created with this bony fish is Rellenong Bangus (Stuffed Milkfish).  This dish is usually served during special occasions as preparing for this dish is very time consuming.  One shortcut you can make (if you’re residing in the Philippines) is to find a fishmonger that specialises on extracting the flesh and guts of the Bangus (Milkfish), leaving the skin and head intact.  But for me, here in “Down Under”….there’s no such luck on finding a fishmonger that will make my prepping of Rellenong Bangus any easier.  This is actually my second attempt on prepping Bangus for this dish (1st attempt was about 2 years ago=P).  It was a bit easier this second time around as I know now what to do (kind of ;P).  I hope this stage by stage pictures will help anyone who wants to attempt to tackle this messy job.

Friday, November 19, 2010

Presenting Cusinera’s newest kitchen helper…..

BBLICIOUS KitchenAid © BUSOG! SARAP! 2010BBLICIOUS

Finally my KitchenAid Saga has finally ended…..after 3rd replacement…..4th replacement, I’ve finally found a mixer that I can call my own.  As you can see I’ve chosen Boysenberry, I love the colour…different, but not over the top.  After Appliance Surplus, I opted for E & S Trading in desperation…but the first one they’ve sent (my 3rd mixer) got scratches around the base, they have to  send a replacement for me, mind you they did a good job searching their stock for a 98% flawless one.  I concluded now that there’s no such thing as a flawless KitchenAid mixer and I should know=P  My advice for KitchenAid is to bubble wrap their mixers so that during shipping, anything that is loose inside the box won’t have the space to jiggle around the box.  E & S Trading even went to overdrive on finding me my 4th mixer (their 2nd mixer) so that it will arrive by my birthday last month.  I swear….my early birthday present that I bought initially last June….finally arrived (a mixer that I can be happy with) on the afternoon of my birthday.  After this KitchenAid nightmare, the glitz and glamour of acquiring a KitchenAid Mixer has long gone lost its lustre, but there’s hope….as I use BBlicious now, am growing fond of her and I know in the future she’ll (yes, a girl) be one of my major kitchen pal.

Saturday, November 13, 2010

WAFFEL HAUS–COORPAROO MARKETS *Closed*

WAFFEL HAUS TEAM© BUSOG! SARAP! 2010

I dragged the rest of the TRIBE to the Coorparoo Markets around lunchtime today…and guess what we discovered at the Coorparoo Markets!!!!  A “waffle on a stick” cooking group of Filipino nurses=)  You might think (for the waffle on a stick newbies) what is all the fuss about?  If you read my older post about my Adventure on Waffle Dog Making, you would be able to understand my feelings about Waffle Dogs and it also stated there, how I wish there’s a shop that serves Waffle Dogs here in Brisbane…..I say the foodie heaven answered my prayers and sent Waffel Haus…..Hallelujah!!!!

Tuesday, November 9, 2010

GOOD FOOD & WINE SHOW 2010–BRISBANE (2)

OXFORD LANDING RESTAURANT© BUSOG! SARAP! 2010

I have a very soft spot in regards to Chefs….good chefs, I mean=)  I like German and French Chefs in particular.  Inside a commercial kitchen most people are not aware of, people that works there mostly possess great humour to alleviate the long hours of tiring work.  I greatly missed the jokes peppered with foul language and the camaraderie that is so strongly felt inside the kitchen.  Earning respect inside the kitchen is like a rite of passage….once the Head Chefs (the good ones) finds you got potential, they will nurture you to be the best on your field and its up to you to make it a success.  It’s like a parent seeing his/her offspring’s potential and offering the best chances to be successful in life….that’s how I felt when I had the chance working in a commercial kitchen.  If you are weak and only do this kind of work because there’s nothing else on offer…they will easily detect you and chew you up and spit you out and leave you on the kerbside.  You have to have the passion, the calling…..dedication and commitment in order to be a successful Chef.

Monday, November 8, 2010

GOOD FOOD & WINE SHOW 2010–BRISBANE (1)

 GOOD FOOD & WINE SHOW-BRISBANE 2010© BUSOG! SARAP! 2010
I’ve finally attended a Food & Wine Show last Saturday!!!!!  For the past previous years, I’ve overlooked this event as I was more interested in the Craft and  Cookbook side of things.  Due to food blogging I’ve freed a day for this event this year to check it out=)  The TRIBE arrived 1 hour before the doors were opened.  Tons of people already lined up and most of them I think,  knows what to do once they are in, but because Mr. H and I were newbies in this game….we were hopelessly disorganize and missed free tickets for the Celebrity Theatre.  We just wondered aimlessly stall to stall and checked out what interested us.  It was tiring for Mr. H and it was a fun foodie day for the rest of the TRIBE.  I’ll be posting Part 2 to cover the dishes that the Celebrity Chefs had on offer from the Oxford Landing Restaurant.  I got so many pictures taken and can’t bear not to post them…

Monday, November 1, 2010

TRIBE’S HALLOWEEN BASH 2010

TRIBE'S HALLOWEEN BASH1 © BUSOG! SARAP! 2010

Last night was the Tribe’s First Halloween Bash and it went really ghoulishly good!  We invited a small group of Witches, Draculas and other night freaks with multi coloured hairs.  Mr. H set up our projector to screen “Hocus Pocus” for our little scary guests viewing pleasure.  It was a fun night at the Tribe’s spooky garage, when the movie finished, the little critters got their buckets filled to the brim with lollies/candies before they went home.

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