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.

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