TOASTED TURKISH BREAD WITH SPINACH, FETA & CHEESE

This homemade creation was inspired by a Kebab shop in Carindale.  I love it so much that I replicated their Toasted Turkish Bread filled with Spinach, Feta & Cheese and has been a favourite merienda (snack) in the TRIBE household.

What’s so good about this Toasted Turkish Bread is that once the bread gets grilled to that golden brown stage, it has this nice crunch on top & bottom but have this pillowy texture bread inside.  Simple fillings but delicious combination and what’s not to love about melted mozzarella!  Another fantastic easy recipe for you to try at Busog! Sarap!

TOASTED TURKISH BREAD WITH SPINACH, FETA & CHEESE

GOTO (Filipino Beef Congee)

 

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.

GOTO (Filipino Beef Congee)

ARROZ CALDO (Filipino Chicken Congee)

 

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.

ARROZ CALDO (Filipino Chicken Congee)

FLUFFY PANCAKES

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.

FLUFFY PANCAKES

VANILLA WHIPPED CREAM

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.

VANILLA WHIPPED CREAM

Cusinera’s SPECIAL FRIED RICE

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.

Cusinera’s SPECIAL FRIED RICE

PLAIN ROLLED OMELETTE

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.

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.

PLAIN ROLLED OMELETTE

Cusinera’s Pandesal making is getting better…

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….

Cusinera’s Pandesal making is getting better…

PANDESAL (Filipino Breakfast Bread Rolls)

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.

PANDESAL (Filipino Breakfast Bread Rolls)

FETA, SEMI DRIED TOMATO & SPINACH FRITTATA

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.

FETA, SEMI DRIED TOMATO & SPINACH FRITTATA

HOTSILOG (Hotdog, Sinangag at Itlog)

Hotsilog (Hotdogs, Garlic Fried Rice, Fried Egg) is specially designed in my opinion for kids in mind.  Very simple “Silog” combo, served mainly at breakfast but can be enjoyed throughout the day.

HOTSILOG (Hotdog, Sinangag at Itlog)

LONGSILOG - (Longganisa, Sinangag at Itlog)

Longsilog (Filipino pork sausage, Garlic Fried Rice and Fried Egg), in my opinion is the best from all the Silogs.  Serve this Filipino combo meal, 3x a day and I won’t complain, that’s how much I love Longsilog.

LONGSILOG - (Longganisa, Sinangag at Itlog)

TAPSILOG - (Tapa, Sinangag at Itlog)

Tapsilog (Fried Beef jerky, Garlic Fried Rice and Fried Egg) is one of the classic in the Silogs range.  People have different versions of how to prepare the “Tapa” (Marinated Beef Jerky), some just marinate it for a couple of days and then cook it, others marinates the meat then air dry it before frying.

TAPSILOG - (Tapa, Sinangag at Itlog)

TOSILOG - (Tocino, Sinangag at Itlog)

Tosilog (Sweet cured pork, Garlic Fried Rice and Fried Egg) is one of my favourite in the “Silogs” range.  The Sweet cured pork is called “Tocino”, to describe the flavour in my opinion is close to the Chinese Bbq Pork (Char Siu) that is available in the Chinese shops.

TOSILOG - (Tocino, Sinangag at Itlog)

BANGSILOG - (Bangus, Sinangag at Itlog)

Bangsilog is one example of the “Silogs” range.  It consists of bangus (milkfish), sinangag (garlic fried rice) and pritong itlog (fried egg).  Served usually at breakfast, nowadays people eat them anytime of the day.

BANGSILOG - (Bangus, Sinangag at Itlog)

PRITONG ITLOG (Fried Egg)

You might think that it is silly, posting a recipe on how to fry an egg but I am that kind of person who wants to cover all the basics on a certain dish.  I’ll be discussing the “silogs” range after this post and fried egg is one of the essential ingredients.  I don’t like fried eggs that are too crispy or burnt.  Miss M doesn’t like to eat the crispy ones as she complains it got bits that scratches her throat.  So here’s the basic recipe how to fry an egg, the Busog! Sarap! way…

PRITONG ITLOG (Fried Egg)

SINANGAG (Filipino Garlic Fried Rice)

Sinangag (Filipino Garlic Fried Rice) is a very common morning breakfast staple for Filipinos.  When I was growing up in the Philippines, the aroma of freshly cooked “Sinangag” is always there in the morning whenever I am vacationing at my lolas, either in Laguna or Navotas.   “Sinangag” always highlights the flavours of whatever “ulam” (dish that goes with rice) is on offer.  It is also a ingenious way to use cold leftover rice from the day before.  It plays a very important part of the “silogs” (filipino breakfast combos), and it won’t be the same if you use steamed rice or chinese fried rice.

SINANGAG (Filipino Garlic Fried Rice)

SUNDAY BREAKFAST COMBO

  
Sunday breakfast in our house most of the time falls usually around 9:30 to 10:30 AM.  Most of you will argue it’s not breakfast anymore it is brunch (breakfast and lunch roll in to one).  Call it breakfast or brunch, if the TRIBE are lucky, I cook them this breakfast combo instead of cereal and toast.  I use just one deep pan to cook all of it and a toaster.  This recipe is good for 2 adults and 2 children.

SUNDAY BREAKFAST COMBO