Thursday, November 24, 2011

Busog! Sarap! is 2 yrs old now……

ROCKY ROAD BROWNIES© BUSOG! SARAP! 2011HAPPY BIRTHDAY TO YOU!!!!!

Wow, can’t believe that it has been 2 years now since Busog! Sarap! started…. but to tell you the truth, if you’re finding my posts/recipes useful…I’ve also learned so much during this 2 years span.  From a point and shoot camera to getting a proper dslr camera for taking pictures.  Answering queries from comments and emails from Busog! Sarap! followers…being invited to foodie events here in Brisbane, which by the way I’ve missed most of them as I have something unexpected “going on” this year.  Don’t worry you’ll soon find out by next month=)

But what a journey!  During my first 2-3 months, I was already jumping for joy when my views were 50 a day and receiving my first comments from people I didn’t know.  I remember chasing Mr. H with my bear hugs (almost strangling him) every time my viewing numbers rise up.  Don’t be alarmed, he appreciates my weirdness which is what I love about him.  But the best feeling that never disappears and would never change is the warm fuzzy feeling and excitement I feel every time somebody leaves a comment that one of my tried recipes works wonders for them and how their family/friends enjoys their creation.

I’ve have encountered so many wonderful and supportive people through this blog of mine and even though most of you I haven’t met in person, we are connected to one similar passion….food/cooking/eating.  So, thank you for following this little blog of mine and please tell your friends about Busog! Sarap!  Spread the word (actually its two words, hehehehe)…….more years to come, I’d say!

Monday, November 21, 2011

OXFORD LANDING ESTATES RESTAURANT – GOOD FOOD AND WINE SHOW 2011

The TRIBE went for a quick trip to Good Food and Wine Show 2011 on the 5th November (Saturday).  I was excited to drop by….as I was expecting it would be much bigger and better than the previous year.  But something was missing, can’t put my finger to it, we’ve strolled a few times throughout the whole exhibit and all I’ve purchased was the Good Food and Wine Show Trolley and my supply of Grove Garlic Avocado Oil.  I want to spend more but most of the products there you can easily obtain from your suburban grocery stores or delis but then maybe it’s just me….nothing lighted my foodie fire, sorry to say that day.

To make up from my lack lustre spending spree in the stalls department, we just concentrated on the food on offer at Oxford Landing Estate Restaurant.  The menu on offer this year was from two Masterchef Past Contestants, Marion and Poh Ling Yeow.  As previous years, each entree and mains were paired up with Oxford Landing Estates Wines….

Sunday, November 20, 2011

GOTO (Filipino Beef Congee)

GOTO (FILIPINO BEEF CONGEE) © BUSOG! SARAP! 2011

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the month of November 2011 is ARROZ CALDO (Filipino Chicken Congee).

 

 

I’ve previously featured ARROZ CALDO (Filipino Chicken Congee) for the month of May 2011 for Kulinarya.  So to make it different for this month’s Kulinarya theme, I’m featuring another Filipino Congee which is Goto (Filipino Beef Congee).  “Goto” means “Beef Tripe” in Tagalog and it is one of the main ingredients for this Filipino Congee.  This is another popular Filipino street food that can be serve for merienda (snack) or a “pick me upper” after a hard night drinking session.

Sunday, October 30, 2011

BOO-LICIOUS VANILLA MILKSHAKE

BOO-LICIOUS VANILLA MILKSHAKE© BUSOG! SARAP! 2011

It’s the time of the year to celebrate another fun filled Halloween!  Here is a simple Halloween drink to serve to your special little ghouls for the day…..

Friday, October 21, 2011

EASY MUSHROOM SAUCE

EASY MUSHROOM SAUCE© BUSOG! SARAP! 2011

This Easy Mushroom Sauce Recipe belongs to my shortcut (lazy) collection.  It is so easy to assemble and no complicated ingredients to buy, but still possess that right seasoning/flavour and creaminess  that I want my Mushroom Sauce to be.

Wednesday, October 5, 2011

Cusinera’s first crack on a Sweet Buffet Table….

MR. ADVENTUROUS 5TH BDAY SMURF SWEET BUFFET TABLE© BUSOG! SARAP! 2011MR ADVENTUROUS 5TH BIRTHDAY SWEET BUFFET TABLE

September is the time for my little man (Mr Adventurous) to have his much awaited Birthday Party, this time he turned 5!  My goodness…I still remember when I use to sniff his baby feet and they smell like fresh milk, and now most of the time after playing out under the sun, he smells like fermenting vinegar=)  As usual, Cusinera and Mr. H prepped a typical Filipino Buffet but this time with a sweet twist that is new to our normal foodie feast.

Friday, September 30, 2011

GRILLED EGGPLANT WITH GARLIC AVOCADO OIL

GRILLED EGGPLANT© BUSOG! SARAP! 2011

If you don’t know yet, Eggplant or Aubergine is my favourite vegetable.  Here’s a very simple side dish or part of an antipasto platter for your next meal or party.  Last year during the Good Food and Wine, I’ve discovered this product called Grove Avocado Oil and I particularly loved the Garlic Infused version.  This product complimented this grilled eggplant of mine so well.

Saturday, September 10, 2011

SINIGANG NA SALMON SA MISO (Salmon in Filipino Sour Miso Soup) – KULINARYA

SINIGANG NA SALMON SA MISO© BUSOG! SARAP! 2011

KULINARYA COOKING CLUB - Copy

 

Kulinarya’s theme for the month of July 2011 is SINIGANG (Filipino Sour Soup/Stew).

 

There are so many different kinds of Sinigang (Filipino Sour Soup/Stew) and to tell you the truth, speaking for myself…I got so much to learn and only know the basic on Sinigang making….you can change the variety by using either pork, beef, fish and prawns.  For the souring agent ingredient, it can be tamarind, guava, kamias or calamansi and if you’re desperate like me, you would run to your pantry for your nearest Sinigang sachet seasoning.  Typical vegetables you can include to your Sinigang would be kangkong (water spinach), labanos (daikon), sitaw (snake beans), talong (Lebanese eggplant type), okra, gabi (taro) and if you want 1 or 2  whole banana green peppers.

What I will be sharing you this time will be my favourite Sinigang of all……….Sinigang na Salmon sa Miso (Salmon in Filipino Sour Miso Soup).  The leafy ingredient that I use is the Mustasa (Mustard Greens/Gai Choy), reason is this vegetable gives that slight bitterness that compliments the overall taste of the miso based broth.  I’ve used Japanese Miso Paste because it gives more kick than the ones that the Filipino Stores here sells as Philippine Miso that are frozen and flat dead in taste.

Monday, August 29, 2011

Cusinera, how does your potted garden grow?

VARIEGATED CALAMONDIN PLANTS© BUSOG! SARAP! 2011THE THREE AMIGOS (Variegated Calamondin Plants)

About 1 1/2 months ago, I’ve decided finally to get my act together on properly raising my ever enduring collection of potted plants.  Through the years, I’ve been a bad potted gardener…..hardly feeding and watering them but miraculously they still hanged onto their dear lives to live!  Lucky me!

Friday, August 12, 2011

TAHO (Filipino Sweet Tofu Pudding)

TAHO INTRO PIC© BUSOG! SARAP! 2011

KULINARYA COOKING CLUB - Copy

 

Kulinarya’s theme for the month of June 2011 is WHITE THEME (as you know June is for Weddings).

 

 

Taho (Filipino Sweet Tofu Pudding) is very similar to the Chinese Dòuhuā but with more heavier sugar syrup and additional Sago pearls topping.  In the Philippines you buy Taho as a street food from a Magtataho (Taho Vendor).  You can hear them shouting “T-A-H-O-O” during early morning and sometimes late in the afternoon.  The Taho Vendor usually balances two stainless steel insulated covered cylindrical buckets that hangs on each ends of a long flat bamboo pole that he carries on top of one of his shoulder, one container for the Soft Tofu and the other one for his toppings.  This yummy treat is usually served warm and freshly made.

Thursday, August 4, 2011

RIBS AND RUMPS – MARINA MIRAGE, MAIN BEACH QLD

RIBS-AND-RUMPS-LOGO-11231

RIBS & RUMPS, MARINA MIRAGE© BUSOG! SARAP! 2011RIBS & RUMPS, MARINA MIRAGE

Facebook is such a  powerful tool I must say, our inspiration to visit Ribs & Rumps at Marina Mirage, Broadbeach came from our family friend’s (Mals) foodie pics posted in her Facebook Wall.  How can you resist those slabs of meat served on oversized chopping boards?  The TRIBE are big meat eaters and who can resist that adorable Tribal mascot?  I can’t……I swear if they sell key chains or stuffed toy of that Tribal mascot, I’ll buy it!

Friday, July 29, 2011

Sisterly Love….Pierre Hermé Macarons

PIERRE HERME MACARONS © BUSOG! SARAP! 2011

Thanks to my sister, I’ve finally tasted some genuine Macarons all the way from Paris.  When I found out 2 weeks ago that she was going there for a week, the foodie light bulb in my head lit up and  in bright neon lights spelled M-A-C-A-R-O-N-S.  I told her, even just one Macaron wrapped up in shrivelled serviette would make me happy.  She rang me midway from her Paris adventure and gushed about her first taste of Pierre Hermé Macarons…..better then the ones she has tasted in the City (Brisbane)….melt in your mouth and not sickening sweet but she was concern on how to transport some back as the freshness of the Macarons only last for a couple of hours.  I told her even it’s in a total crumbled state I’ll still eat it….hehehehe!

Thursday, June 30, 2011

ARROZ CALDO (Filipino Chicken Congee)

ARROZ CALDO PIC1© BUSOG! SARAP! 2011

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the month of May 2011 is FLORES DE MAYO (Flowers of May).

 

I think the floral design of my toppings fits the KCC “Flores de Mayo” theme and I can’t help but post this recipe under this theme even though it has been more than a month late.

Arroz Caldo has been a favourite snack for many Filipinos while still growing up.  When I was studying high school in the Philippines, this is a “must eat” teamed up with Tokwa’t Baboy (Tofu/Pork Mix with Soy/Vinegar Dressing).  This is usually served as afternoon snack or when one is sick, it is also a good starter for babies who gets introduce for the first time to solids as the plain congee is easily digestible.

This dish brings me happy memories of cold rainy days and just hanging around with my high school pals after school.  I consider this as the Chicken Noodle Soup of the Philippines…feeds your soul as well as your tummy.

Thursday, June 2, 2011

BRISBANE FILIPINO BARRIO FIESTA 2011 – YERONGA

YEMA© BUSOG! SARAP! 2011

113th Philippines Independence Day Anniversary

                           & BARRIO FIESTA 2011


WHERE:        YERONGA PRIMARY STATE SCHOOL

                           122 Park Road

                           YERONGA  QLD 4104

WHEN:           12 JUNE 2011, SUNDAY

                           8:00AM – 6:00PM

 

ENTRANCE FEE:       AUD$5.00 PER PERSON

                                         (children from 7yrs old & below – FREE)

 

Featuring:  Holy Mass at 10:00AM

  • Filipino songs, dances, costumes, food and music
  • Variety show
  • Pinoy’s Got Talent Competition
  • Dual-Citizenship Application Forms will be available at Barrio Fiesta

 

Cusinera’s Shout-out:  So see you all there my fellow Brisbanenites….the TRIBE will definitely be there!  Rain or ShineWinking smile

Tuesday, May 31, 2011

QLD BIG CHEESE PEOPLE’S DAY 2011 – PORTSIDE WHARF (HAMILTON)

If you’re a cheese fanatic, you have to definitely drop by this Sunday, 5th June 2011 in Portside Wharf (Hamilton) for the annual Brisbane cheese feast.  You will have the chance to sample the quality produce coming out of our fab state, Queensland and the rest of Australia.  So, if you’re not doing anything this coming Sunday…do drop by to this cheese heaven gathering!

Camembert Shot

WHAT:               Brisbane Cheese Awards – People’s Day

WHEN:                5 JUNE 2011 (10am – 4pm )

COST:                   $10.00 per Adult (Children under 16 - FREE)

                                Master Classes: $25.00

WHERE:              PORTSIDE WHARF

                                39 Hercules Street

                                HAMILTON  QLD  4007    

Sunday, May 15, 2011

NILAGANG BAKA (Filipino Beef Stew with Clear Broth)

NILAGANG BAKA PIC1© BUSOG! SARAP! 2011

I tend to cook watery tasteless Nilagang Baka (Filipino Beef Stew with Clear Broth) but finally I have solved my Nilagang Baka problem.  Didn’t use the “magic beef cubes” but used Beef Bones instead.  This Filipino Dish is so good during our cold Brisbane weather at the moment and a favourite comfort dish among Filipinos.

Monday, May 9, 2011

NIKU-DANGO NO AMAKARA-NI (Japanese Pork Meatballs In Sweet Soy Sauce)

JAPANESE PORK MEATBALLS PIC1

This Niku-Dango No Amakara-ni  (Japanese Pork Meatballs in Sweet Soy Sauce) is definitely a keeper.  You can serve this meatballs for appetizer or even squash this yummy morsels between two buttered slices of bread and you’re definitely in heaven!

Sunday, May 1, 2011

CAXTON STREET SEAFOOD & WINE FESTIVAL 2011 – PADDINGTON

CAXTON© BUSOG! SARAP! 2011

The TRIBE headed out to the Caxton Street Seafood & Wine Festival 2011 this morning.  It started at 11:00am and I can tell you now, there were already heaps of people enjoying the festival.  I haven’t been to Caxton Street, Paddington for a long time now to tell you honestly…the last time I’ve been there was when the Old Barracks lot is still empty and you can park your car there where ever you want, man I’m so old!  But you know what, I’m pretty damn impress on what this precinct blossomed into…chic shops, lovely cafes, new and old hangouts still there.  And another bonus, the Barracks Car park offers the first 2 hours free.  Where in Brisbane can you get that offer, wish Fortitude Valley Car parks can offer that!  We’ll be coming back to check out the shops there soon!

Friday, April 22, 2011

BOPIS (Filipino Pulutan)

BOPIS© BUSOG! SARAP! 2011

WARNING!!!  If you’re a bit squeamish on exotic dishes , please stop now and just jump on Busog! Sarap! Recipe Archives and select something tame to view.  But if you’re game enough to read something quite different and delicious please read on….

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the month of April 2011 is Decadence.

 

What Foodie Decadence means to me, are dishes that are only served once in awhile.  Not really recommended for everyday consumption as the dishes usually are high in calories and very rich.  I’ve chosen Bopis for this month’s challenge as the ingredients are a bit exotic to a newbie and I haven’t seen somebody yet eat platefuls of this dish in one go.

Friday, April 15, 2011

MOS BURGER – SUNNYBANK

MOS BURGER, SUNNYBANK PIC1© BUSOG! SARAP! 2011

I told Mr. H yesterday that he have to shout out the TRIBE this Friday night.  We were suppose to go to one of our usually foodie hangouts but I convinced Mr. H to try out the newly opened MOS BURGER in Sunnybank.  A couple of  Brisbane based bloggers have all but positive reviews about this place and I’m so intrigue about this place.  Accidentally we went to the opposite shopping centre, as I didn’t write down the name of the place and address.  I have to access a couple of  my fave Brisbane bloggers to get the address and it was not fun surfing on Mr. H’s iPhone….mine is resting peacefully at home gathering dust=P  I’m more of a net babe than a phone babe.

So after finding directions on Mr. H’s iPhone and our car’s Referdex book, we finally figured out that MOS BURGER is where Kmart is…..duhhhh!

Tuesday, April 12, 2011

ORANGE CHICKEN

ORANGE CHICKEN© BUSOG! SARAP! 2011

What inspired me to cook Orange Chicken was my cousin’s Facebook picture of his take on this dish.  So, I would like to thank my cousin M in California for inspiring me to try out this dish.  I’ve tasted Orange Chicken in restaurants and it never crossed my mind on making my own version at home (so wrong!).  There are dishes that I leave the professionals to make, Orange Chicken is one of them.  I thought it would be hard to make but actually it’s quite easy once you’ve done your prepping.

Wednesday, April 6, 2011

Mind your manners when you Foodie Blog…..

I had the urge to post this topic today as I’ve recently read an incident of “Frankenstein” recipe from my fellow KCC sister.  I’ll call this “Frankenstein” foodie blog syndrome as the Foodie Blogger (does this person have the right to be called this?), attach somebody else’s recipe, tweaked it to be kind of different and then pasted pictures that doesn’t really reflect the said recipe.  What’s worst about it, is that she didn’t even gave credit to the people she scraped the bits and pieces.  I rate this kind, 99% losers because they change some words and add extra ingredients to make it kind of different.

Another worst kind of a wannabe Foodie Blogger is the serial scrapper, who lifts and steal entire post and pictures and pretend it’s his/her own.  This kind are the 100% losers….the worst kind! 

99% or 100%, I think they both belong to the bottom feeders…parasites who prey’s on other people’s creativity.

Tuesday, April 5, 2011

CUSINERA’S COMBINATION CLAY POT WANNABE…

HOT POT WANNABE PIC2 © BUSOG! SARAP! 2011

Every time we go to a Chinese Restaurant, I always look for their Clay Pot offerings.  There’s something about Tofu and Mushroom that I find so irresistible, yum!

Friday, April 1, 2011

PRITONG ISDA (FRIED FISH)

FRIED FISH (BREAM)© BUSOG! SARAP! 2011

We love our  Pritong Isda (Fried Fish) and the fish of choice in our house for frying is Bream.  Tilapia would be nice but in Australia, this type of fish is considered as a pest.  Dead or alive, Tilapia is prohibited.  If Bream is not available in your part of the world, just use your preferred fish or better yet, ask your fishmonger on what’s suitable for whole fish frying.

Tuesday, March 29, 2011

What dish do you want to learn to cook?

I’m sitting here at the moment with used up fast broadband credit time and it’s such a pain waiting for a full page to download when you are put in a snail pace internet connection.  Who’s fault it is, you might ask?  I’ll point at the YouTube addict (aka Mr. H) who has been watching funny bloopers for the past couple of weeks.  Oh well, that’s life!

So, to make this time useful….I have two foodie questions to ask, one is already indicated in my title post.  What dish do you want to learn to cook and why?  and the other is…What makes this dish stands out from the rest?

This is also a good opportunity for you my foodie bloggerista readers to introduce yourself and let Cusinera knows who’s who...

BTW, to one of my Anonymous readers….I haven’t forgotten about the Carioca request that I have promised last year,  it’s is imprinted in my brain but time sure do fly fast!  From all the hustle and bustle of everyday life, March 2011 is already ending and April is already creeping up!  OMG….Cusinera have to get her act together in the kitchen=P

Wednesday, March 23, 2011

GINISANG MUNGGO (Filipino Sautéed Mung Beans)

GINISANG MUNGGO © BUSOG! SARAP! 2011

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the month of March 2011 is Gulay (Vegetables).


Ginisang Munggo (Filipino Sautéed Mung Beans) is a wonderful “ulam” (dish that goes with rice) during rainy and cold days.  Dish starts with the classic Filipino holy food trinity which consist of garlic, onions and tomatoes and ends with the addition of chili leaves (I use bird’s eye chili leaves).  The chili leaves gives that peppery taste that blends well with the slightly thickened flavourful broth.

Wednesday, March 16, 2011

FLUFFY PANCAKES

PANCAKES WITH WHIPPED VANILLA CREAM & SYRUP © BUSOG! SARAP! 2011

I have tried many pancake recipes and this particular one has a permanent page in Cusinera’s private cookbook.  Tried and tested, this Fluffy Pancakes recipe hits the spot every time we have Pancake Day in the TRIBE’s household.

Sunday, March 13, 2011

VANILLA WHIPPED CREAM

WHIPPED VANILLA CREAM© BUSOG! SARAP! 2011

This Vanilla Whipped Cream is so simple to make and a winning partner for your pancakes.  With the added icing sugar and a hint of vanilla…it gives that extra love instead of just plain old whipped cream.

Tuesday, March 8, 2011

Cusinera’s SPECIAL FRIED RICE

BUSOG! SARAP! FRIED RICE© BUSOG! SARAP! 2011

This Special Fried Rice is considered a comfy food in the TRIBE’s household.  On its own, in my opinion it’s already a complete meal.  The kids love this for breakfast and won’t even notice that it contains vegetables.  Great as “baon” (homemade packed meal) for work or school.

Wednesday, March 2, 2011

PLAIN ROLLED OMELETTE

PLAIN ROLLED OMELETTE© BUSOG! SARAP! 2011

I know this is just a simple recipe for rolling a plain omelette but I have to include this in Busog! Sarap! before showing you how I cook my Special Fried Rice=)

You can dress this rolled plain omelette to a more gourmet breakfast dish by adding whatever filling you want….may it be fried diced potatoes, ham, spinach, cheese or even that trusty canned tuna in the pantry.

SHREDDED PLAIN ROLLED OMELETTE© BUSOG! SARAP! 2011

One of my uses for this simple rolled plain omelette is to garnish my Special Fried Rice by cutting it into long strips and adding it for that extra wow factor.

Friday, February 25, 2011

Cusinera’s Pandesal making is getting better…

PANDESAL2© BUSOG! SARAP! 2010

Remember the Notes I left at the end of my post on my Pandesal (Filipino Breakfast Bread Rolls)?  Well, I can’t help myself but follow it up with more pictures….

Wednesday, February 23, 2011

STIR FRIED ROLLED RICE NOODLES (Stir Fried Chee Cheong Fun)

RR NOODLES INTRO PIC© BUSOG! SARAP! 2011
This Rolled Rice Noodles are also called Chee Cheong Fun and served steamed with a sweet soy dressing and sprinkled with sesame seeds.  I’ve put a twist to this yummy rolled rice noodles and made a stir fry.  The pieces of rolled rice noodles becomes soft once cooked and the sweet and salty sauce has that moreish effect.

Sunday, February 20, 2011

GISING! GISING! (SEAFOOD EXTREME)–KULINARYA

GISING GISING (SEAFOOD EXREME) CLOSE UP© BUSOG! SARAP! 2011

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the month of February 2011 is FILIPINO APHRODISIAC FOOD.

 

For this month’s Filipino dish theme, to tell you the truth I was a bit lost as the only Filipino Aphrodisiac Food I know is Balut and Soup No.5 (Filipino Soup with Bull’s “you know what!”).  This two main Filipino Aphrodisiac Food have that famous urban myth with the locals that it will give males longer stamina in that private exercises that usually occurs behind the bedroom doors.  If you haven’t known yet, there’s something about animal private parts associates with human sexual drives in Asian countries….but chicken butts is grouped separately because it’s associated with being talkative (Filipino urban myth) if you eat too much, LOL!

Friday, February 18, 2011

MARU (KOREAN RESTAURANT) – SUNNYBANK

MARU (KOREAN)-SUNNYBANK© BUSOG! SARAP! 2011

Mr. H and I, celebrated our 13th Wedding Anniversary last week by trying out something different.  I’ve been eyeing Maru for sometime now and the reason why we haven’t visited it sooner was that I thought it would be too hot/spicy for the rest of the TRIBE.  Last time I went to a Korean Restaurant in Fortitude Valley with my sister and her Korean friend, we ate fiery hot dishes and I was sweating like I was sitting inside a dry sauna.

Tuesday, February 15, 2011

BUKO ICE CANDY (Young Coconut Ice Candy)

Buko Ice Candy© BUSOG! SARAP! 2011

Here’s another flavour to add to your Ice Candy range (Filipino Home made Ice Blocks).  Buko Ice Candy have that refreshing summer effect with its shredded “melt in your mouth” young coconut morsels scattered in that creamy frozen luscious sweet milky mix.

Thursday, February 10, 2011

PANDESAL (Filipino Breakfast Bread Rolls)

PANDESAL© BUSOG! SARAP! 2011© BUSOG! SARAP! 2011

Pandesal (Filipino Breakfast Bread Rolls) are a must on every Filipino table during breakfast in the Philippines.  This tasty and slightly sweet bread rolls are usually bought early in the morning in every neighbourhood local bakery.  Steaming hot with crusty exterior and that recognizable crumbs, they are packaged in traditional rectangular brown paper bag.

Tuesday, February 8, 2011

CUSINERA’S HOMEMADE BREAD CRUMBS

CUSINERA'S HOME MADE BREAD CRUMBS© BUSOG! SARAP! 2011

Whenever we have leftover old and stale slice bread or rolls, I collect them and store them inside a freezer bag till I have enough to make homemade breadcrumbs.  What I love about this breadcrumbs is that even when you freeze it, it still have the same texture and doesn’t clump together.

Thursday, February 3, 2011

KAINAN SA VALLEY – FORTITUDE VALLEY

 

Kainan sa Valley is Best Friends answer for a Filipino Takeaway joint that offers ready to eat Filipino dishes for the busy Filipinos who doesn’t have time to cook or doesn’t know how to or like the TRIBE, who wants to eat other people’s cooking for a change.  I for one love to taste other people’s cooking, I find it exciting to my taste buds.  My “Kuya” (older brother) notice that earlier when I started cooking that I have the tendency to buy takeaway food whenever I did a marathon cook off at my parents house.

This is actually the first takeaway (turo-turo style) Filipino shop I’ve ever seen here in Brisbane.  They have a great selection of Filipino dishes on offer and because it’s already on display you don’t have to wait for certain dishes to be cook like in a restaurant.  What you see is what you get=)

Thursday, January 27, 2011

BEST FRIENDS (Philippines & Asian Groceries) – FORTITUDE VALLEY

BEST FRIENDS F. VALLEY© BUSOG! SARAP! 2010

If you’re new in Brisbane and missing your daily dose of Filipino products, you have to visit Best Friends Filipino Store inside McWhirters Centre, Fortitude Valley.  I consider Best Friends to be the main Filipino Grocery Shop here in Brisbane.  I’ve been shopping here since I was in high school and their old original site use to be located opposite the butcher shop where the fruit and vege shop is situated now.  They started small and gradually through the years relocated 2x and expanded the size of the shop.  Kainan sa Valley is their other venture that offers ready to eat Filipino food which is located in the Food Court.

Tuesday, January 25, 2011

FILIPINO SWEET STYLE SPAGHETTI

SWEET SPAGHETTI© BUSOG! SARAP! 2011

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the month of January 2011 is "What Filipino dish (savoury or sweet) would you like to have on your birthday?"

 

For this month theme, I made a long list of all the Filipino dishes I love to eat during my birthday and I’ve noticed I never actually cooked Filipino Sweet Style Spaghetti yet from scratch.  “From scratch” in Cusinera’s term is when you don’t use a sachet or tetra pack and then add meat.  The sauce has to be sweet, savoury, a bit reddish/orangey in colour and the sauce have to be thick not watery, with this knowledge I dived into my pantry and fridge just to get the ingredients that will give me that ultimate recipe without the aid of the magic instant sauce.

Monday, January 24, 2011

ROAST CHICKEN (with Bacon, Apple & Onion Stuffing)

ROASTED CHICKENS WITH BACON, APPLE & ONION STUFFING© BUSOG! SARAP! 2011

This Roast Chicken (with Bacon, Apple & Onion Stuffing) was taught to me by my TAFE teacher ages ago (when MC Hammer was still cool!).  I love the stuffing as it is not too salty and the combination of diced apples and bacon makes it so good=)  The last time I’ve cooked this was when I still lived with my parents and that’s about 10+ years ago.  So when Christmas came up, I’ve searched my scribbles and luckily found my old tattered first recipe book.

Friday, January 21, 2011

TRUSSING A CHICKEN, THE CUSINERA’S WAY….

CHICKENS 1.5KG EACH© BUSOG! SARAP! 2011

I will show you how I trussed my chickens when I cooked my roasted chickens last Christmas.  This is not the proper way to truss a chicken, because there’s a right way to do it to avoid the string marks across the breast part.  The reason why I double string my chicken wings is that I seal my chickens in the frying pan and I find the standard way of trussing makes me frustrated as the wings flap out from its tucked in position, every time I flip my chicken to seal all parts using my pair of tongs.

Thursday, January 20, 2011

ROAST CHICKEN STUFFING (Bacon, Apple & Onion)

BACON, APPLE & ONION STUFFING FOR ROAST CHICKEN© BUSOG! SARAP! 2011

Here’s a very simple stuffing for your roast chicken.  I’ve learnt this roast chicken stuffing recipe from my TAFE, Bundamba days and always been etched in my mind because the ingredients are so darn simple to remember.

Tuesday, January 11, 2011

Premier's Flood Relief Appeal, Queensland Australia

Flood preparations, New Farm style. Photo: Michael McKeown

*Visit Brisbanetimes for more photos taken by different Brisbane residents.

Cusinera’s comment:

At the moment Queensland is just soaking wet from this nonstop rain and my heart goes out to the affected fellow Queenslanders.  I didn’t pick a flooded picture as an introduction for this post but a larrikin humour pic that portrays the Australian attitude of being resilient and strong when it comes to this kind of adversity with a pinch of cheekiness.  I am so proud to be an Australian at the moment as I see everybody pitching in to help out, may it be in the form of volunteering or donation.

If you would like to donate please go to Premier's Flood Relief Appeal.

Sunday, January 9, 2011

FETA, SEMI DRIED TOMATO & SPINACH FRITTATA

FETA, S.DRIED TOM. & SPINACH FRITTATA© BUSOG! SARAP! 2011© BUSOG! SARAP! 2011

After reading Trisha’s Merimbula, NSW trip in Sugarlace, I was inspired by her morning breakfast of Spinach & Feta Omelette.  Just thinking of all the flavours, made me include all the main ingredients in my weekly shopping list.

Sunday, January 2, 2011

ROASTED VEGGIES WITH DUCK FAT & ROSEMARY (POTATOES, CARROTS & PUMPKIN)

ROASTED POTATOES WITH DUCK FAT© BUSOG! SARAP! 2011

Discovering Duck Fat in the Good Food & Wine Show 2010 was one of my highlights in going on that event.  To make my roasted vegetables extra special, I’ve used my precious tub of Duck Fat….not all of it, just a couple of tablespoons.  While my potatoes were happily simmering away, I quickly grab a handful of rosemary sprigs from my rosemary plant to be used to scent and flavour my duck fat.  There’s something about the rosemary herb that I love when it comes to Roast dishes.

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