After my visit to 8 Street at Westfield Garden City “Fresh Food Precinct” and dropping by at Grill n Bao for lunch (we’re regulars now), I was inspired to make my own Gua Bao but with a Filipino twist put into it. This Pork Adobo Bun (Pork Adobo Gua Bao) of mine is the bomb! You have to make it, seriously… it is so easy.
Showing posts with label Merienda (Snacks). Show all posts
Showing posts with label Merienda (Snacks). Show all posts
![PORK--BELLY-ADOBO--BUN-Bao--BUSOG-SA[1]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzCJYTaTFmp4iiw5gQHfhMQ50teVjtt6XuEPP9Z1k_Ys4tA_i5sFYzjeEDKvmrN-vAV8EL_nZiE8DpEhsWPrX5FHlU-JzE5vVl4p_-e69aHctdJyw0WhdqhshLwXU74wqD56GquUtsls/?imgmax=800 "PORK--BELLY-ADOBO--BUN-Bao--BUSOG-SA[1]")
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!
When Mr. H and I dated in the Philippines, I always dragged him to Tropical Hut for Burgers and Macaroni Salad before watching a movie to take inside the cinema. I love Tropical Hut’s little tubs of Macaroni Salad, it has this right melody of creaminess, sweetness and saltiness. But my love for Filipino Macaroni Salad didn’t start there, I grew up with this pasta salad in the 70’s, 80’s and up until now am still fond of this cold pasta dish…. I can say we’re old BFF’s.
You can’t have a Filipino gathering or family outing without this pasta salad and it’s another easy dish to assemble. Great for Christmas family parties and if you’re experiencing summer during Christmas like the TRIBE do, this Filipino Macaroni Salad goes great as a side dish for burgers or barbequed meats.
One word to describe this Filipino dessert….REFRESHING! With this Brisbane summer heat that we are having, this Buko Pandan Dessert will definitely lift your spirit up and cools you down. A Filipino tropical chilled dessert, it is compose of cubes of Pandan Jelly, Buko (shredded young coconut) and mini Sago Pearls in a not too sweet cream sauce.
I’ve only started making Buko Pandan last Halloween and since then I been making this easy version multiple of times now. The sweetness is just right and the balance of sauce/jelly/buko/tapioca ratio are good. Some people tend to drown this dessert with too much cream sauce….if you do that then you shouldn’t call it Buko Pandan Salad, it should be called Buko Pandan Drink. I used frozen/defrosted shredded Buko (shredded young coconut) and instant Pandan jelly as I don’t have the time yet to do certain things from scratch. But rest assure, this is a wonderful dessert to make specially this coming Yuletide season….simple recipe but definitely a keeper!
Christmas is a couple of days away now and everyone knows that this is the time of the year that home bakers are busy baking cookies, brownies, puddings and other diet busting baking treats. Nuts are one of the main ingredients in baking these delectable morsels and what better timing when Nuffnang announce that one of their “Product Talk by Nuffnang” was Lucky Nuts Products. Of course I volunteered to review the products, I use this brand anyway so why not =)
Did you know that the Almonds that Lucky use are Australian grown, in their very own orchards in the Sunraysia and Riverina districts. Included in the Gift Pack was Lucky’s two newly released products… Lucky Easy Chef Oven Roasted Almond Meal and Lucky Easy Chef Almond Crumble. I’m so happy with my pack (so much nuts!), they even included a booklet of recipes =)
When I looked at my Lucky Nuts packets and saw Blanched Almonds, I know right away what I want to bake for my Busog! Sarap! followers….. Almond Biscotti! This Almond Bread (Biscotti) Recipe has been in my private personal cookbook for years now, so it has been tried and tested so many times. Let me tell you some great things about this recipe; it’s easy to do, fantastic Christmas giveaways for your family & friends, you can put your leftover eggwhites into good use and this baked biscotti are so addictive that you can’t stop on munching just one. Its crunchy, not cloying sweet and a good match with your cup of coffee. So I hope you enjoy this Almond Bread (Biscotti) Recipe =)
Who can’t resist the smell of freshly baked Banana Bread? If you’re the type of person who can’t say no to Banana Bread, you belong to my Banana Bread kinfolks. I love spreading good butter on my slices of Banana Bread, accompanied with a good cup of coffee…heaven on earth moment! Honestly would trade a bar of chocolate for a loaf of Banana Bread but then if its Fruit & Nuts Choc Bar that’s another story…
The names sounds funny I admit but I love these gorgeous Filipino Orange Tinged Battered Chicken & Quail Eggs. Who ever thought about how to concoct this Filipino snack is heaven sent from above. You see, it starts with a boiled egg and then it gets coated with an orangey batter then deep fried….teamed up with a fantastic vinegary or sweet based sauce and you got a winner! Out in the streets in the Philippines, Kwek Kwek and Tokneneng are served as a quick street snack.
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.
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.
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.
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.
I’ve first tasted this dessert a couple of weeks ago during a family friend’s graduation picnic and I can’t seem to get enough of this simple, easy and oh! so heavenly, Mango Float! The twist in this version is that I’ve used Original Flavoured SkyFlakes Crackers, most recipes use Graham Crackers. I prefer SkyFlakes as it tends to hold its shape well and doesn’t have that “too soggy” feel to it while you’re eating it.
Kulinarya’s theme for the month of December 2010 is CHRISTMAS HOMEMADE FOODIE GIFTS.
Lenguas de Gato (Cat’s Tongue Cookies) are a favourite Christmas cookie treats in the Philippines. It is also a favourite “pasalubong” (foodie gift/treat) that are sold in bus terminals and roadside pasalubong stalls. Usually presented in a clear plastic jars with yellow lid and uniformly arranged. The Lenguas de Gato that I know in my childhood have a very fragile crispy texture with that rich buttery taste. This recipe comes very close to what I remember it suppose to be.
Finally!!!! Here’s my revised Leche Flan Chiffon Cake Recipe. The first version I’ve posted needed some tweaking and thanks to Betty Q, I have resolved the problem with regards to the chiffon cake layer. I have used a different Leche Flan recipe this time that doesn’t include the egg whites…I totally much prefer the pure egg yolk version. I hope you truly enjoy trying out this recipe as this is definitely a “keeper”.
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*
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….
Kulinarya’s theme for the month of October 2010 is SUMAN (Steamed Sticky Rice Wrapped In Banana Leaf).
Suman (Steamed Sweet Sticky Rice Rolls) are totally different from the sticky rice kakanin (native dessert/snack) that are baked or steamed in pans lined up with banana leaves and have a sweet glaze topping. You can tell Suman from it’s casing of banana leaves or young coconut leaves. They can be in cylindrical, square or triangular forms. Different regions in the Philippines offers their own take on Suman. Some even use grated cassava and millet seeds to make their Suman.
Kulinarya’s theme for the month of August 2010 is SPRING ROLLS (Lumpia).
Spring Rolls in Philippine’s cuisine are served mainly as snack and appetizers. In Cusinera’s world, I call the savoury kind as Lumpia and the sweet versions as Turon. In the savoury Lumpia, there are two kinds…the fried ones and the fresh version. The fresh version is called Lumpiang Sariwa, made up of sautéed vegetables with some mince pork or chopped prawns thrown in. Wrapped in a freshly made thin crepe with some frilly lettuce leaf and topped with a sweet sauce infused with minced garlic and sprinkled with coarsely chopped peanuts. But if it is served on top of a lettuce leaf minus the crepe wrapper, it is called Lumpiang Hubad (Naked Fresh Spring roll). In the fried version, we got the Lumpiang Shanghai which is made up of ground beef or pork, beaten egg, seasonings, minced onion and carrots, rolled into mini spring rolls. Then we move on to the bigger fried version….Lumpiang Togue (Beansprout) or Lumpiang Gulay (Vegetables) which in Malabon are called Sumpia, with a spicy vinegar dipping sauce and can be paired with Lugaw (Filipino Congee).
I always go to Inala Civic Centre almost every weekend and last week, to my delight, I found some freshly boiled BALUT!
Balut is a boiled fertilized duck egg with an early stage developed embryo. In the Philippines, Balut are sold around late afternoon till early morning as street food. They are kept warm in large cane basket with heavy cloth insulation alongside Penoy (an infertile incubated duck egg). Rumoured to be an aphrodisiac, giving “strong knees” for the male species as old people use to say in the Philippines. You can spot Balut vendors around bus terminals, jeepney stops and outside the cinemas. Other vendors choose to walk the streets with a familiar sing song chant of “BAAaaaluuuut, PEeeenoOY! Bili na kayo nang BAAaaluuuut, PEeeenoOY!” (Balut, Penoy! Buy some Balut, Penoy!).
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