Zillmere Railway Asian Take Away© BUSOG! SARAP! 2010

Last night, the TRIBE decided to eat at the Railway Asian (Filipino) Take Away in Zillmere.  As we live on the other side of Brisbane River, we called up ahead of time…first to find out if there’s any seats available as it is a small shop and because we’ve been there a couple of times we ordered  our dishes ahead of time, so we don’t have to wait that long.  Sadly, Brisbane only have a handful of Filipino Eating Places and most of them disappears over time.  The TRIBE haven’t yet tried the Gold Coast ones, but hopefully soon.


Here’s another Philippines homemade ice block flavour that is quite popular, mango ice candy.  What is so good about making ice candy is you can use any fruits that is in season and very economical if you have a large family.  Making this mango ice candy is like just making a large batch of smoothie without the ice.  You can add more sugar if you want a more sweeter version and adding more mango make the flavour more intense.


 Filipino Pork Empanada © BUSOG! SARAP! 2010



Kulinarya’s theme for the month of March 2010 is EMPANADA.



This Spanish influenced dish is always a favourite in parties and as a snack.  Filipino Empanada can be sweet or savoury and usually fried as most Filipinos doesn’t have an oven at home.  I tried to be daring during the week and attempted the Ilocano Empanada, twice…. both were miserable failures and went straight to the bin.  One thing I’ve learned, no recipes in the web works and if you don’t have the right ingredients for the filling, forget about it.  Wait till you can go back to the Philippines and eat all the Ilocano Empanadas you want.  For those who are not aware of Ilocano Empanadas, they are deep fried big crispy orange empanadas, filled with mung (monggo) beansprout, shredded unripe papaya/pawpaw, Ilocano longganisa and whole egg, served with Ilocano native vinegar…..just thinking about it makes me drool!

My plan B was this Pork Empanada Recipe, with buttery pastry and savoury/sweet filling, what more could you want….so sinful, I tell you!


I have been sad for the past couple of days as my old faithful Kambrook handheld mixer died, as I was beating my pancake batter.  Stupid of me really, as it was entirely my fault!  I was scraping the sides of the bowl with a soup spoon and it accidentally caught up between the beaters and one of them fell off.  The plastic tube where you insert the beater broke into pieces.  I took it apart, as I’m like a MacGyver in some lucky occasions but this time it can’t be fixed with dabs of super glue.  Writing my “wants” in my Momofuku’s  Fried Chicken Wings post, I think have totally jinxed me……  Now I’m like a cowboy without a gun.

That little second-hand peach colour handheld mixer (late 70’s~early 80’s model) was only bought for AUD$5.00 in a garage sale, 6 years ago.  It was suppose to be a temporary mixer, but it ended up my favourite kitchen tool.  A couple of times Mr. H told me to buy a newer one but I keep on knocking back buying a new one as I like my treasured bargain helper very much.  Now I’m lost……missing my little kitchen friend a lot =(.

Cusinera’s Handheld Mixer died…..


Melon Ice Candy (Rockmelon Ice Candy) is one of the examples of Philippines homemade “ice blocks” (as we call it in Australia).  This is the domestic ones, poured in long clear plastics and tied snugly so that the overall cylindrical shape is plump and not limp, as it affects its appearance once frozen.  When I was young, I use to hanged a piece of cardboard in our gate with “Ice Candy For Sale 50c” when I have that entrepreneur bug that shows up every once in a while.  Usual flavour I sell was rockmelon as it is the easiest Ice Candy to make.  Little kids use to knock on our door to buy some of this icy treats and I usually skipped myself afterwards to the “Sari-sari Store” (mini shop that sells everything) to buy me some “lollies” (candies).

MELON ICE CANDY (Rockmelon Ice Candy)


Shredded Rockmelon Drink (Melon Drink) is always present in our household, chilling in the fridge ready to save us from the heat of Summer every year.  It is already Autumn by the way, here in Brisbane and been raining on and off for 2 weeks now.  Not complaining about the rain as Queensland needs the rain, specially our dams which is by the way, almost reaching the 100% mark (this event haven’t been seen for years now).  But it is still hot because of the high humidity and making ice cold treats makes my days bearable.  Okay, let’s go back to what I’m talking about, the Melon Drink…. in the Philippines the term “melon” is used for the rockmelon and “pakwan” term is used for watermelon but in western countries, “melon” is  used to describe both of them as a general name.  Have I confuse you now?  Hehehehehe…….What I like about this drink is the sugar hit you get and the yummy chilled strands of the rockmelon.  This is also sold as a street refreshment in the Philippines, displayed in clear barrel like jug alongside buko pandan, buko, pineapple, red gulaman and other colourful flavours.  Usually ladled in a clear rectangular plastic bag with a straw, with one hand you hold the plastic bag halfway and sip this chilled drink through the straw to your heart’s content while you walk.



Since I’ve started food blogging late last year, I have been reading a lot of rave reviews about Momofuku’s Fried Chicken and its Octo Vinaigrette sauce.  Mind you, I’ve also search how much that Momofuku Cookbook is, and at the moment I don’t have the ‘moolah’ ($) for it, wish I did.  I’m still trying to save for my ultimate two wants…..a Kitchen Aid mixer and a Canon DSLR (I got a looooong way to go, btw!).  But the stars were smiling at me and I found a site that provide extracts of the Momofuku Cookbook….original recipes of Momofuku’s Fried Chicken and Octo-vinaigrette links can be found here.

 pork katsu curry© BUSOG! SARAP! 2010

Since I can remember, my favourite Japanese takeaway is Pork Katsu Curry.  It consist of steamed round grain rice, crumbed pork (sliced lengthwise), a curry sauce with bits ‘n’ pieces of potatoes and carrots and a very small garnish of red pickled vegetables on top.  Usually served in a big plastic bowl with lid, every time I eat this yummy meal outside and I can’t seem to finish it all, my habit is to place the lid back and take it home.  Mr. H thinks I’m funny in the head, every time I do this routine but I like this meal that much that am too happy to reheat it later and eat the leftovers in front of the TV.



I was very intrigue in making a Ilocano Pinakbet (vegetables/pork or fish/fish bagoong, boiled in its own juices) for a long time.  Every time I cook “Tagalog Pinakbet”, Mr. H always tell me that’s not how you cook Pinakbet in Ilocos.  Unfortunately during my holidays in the Philippines, I never have the chance on trying a Ilocano Pinakbet version.  The “Tagalog Pinakbet” version that I grew up with was sautéed and cooked with shrimp paste (bagoong) and adding cubes of pumpkin was normal.  In “Ilocano Pinakbet” version they use a special fish bagoong and they don’t stir the ingredients while it’s cooking, they toss the contents inside the pot while cooking and they add “Bagnet” (Ilocano fried chunks of pork) and pumpkin is not included.


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