22 Mar 08 | by Lorraine in: Recipes, Super Sarap
I’ve been down with a nasty cold and a nasty toothache- and that plus the heat equals much less kitchen time for me. Still, the deliciousness goes on in the world of food blogs, and I list for you here my favorites this week:
Being sick always brings forth my sweet tooth somehow, and I swear I’ll make Smitten Kitchen’s Caramel Walnut Upside Down Banana Cake as soon as I can bear to be back in the kitchen for more than five minutes. Seriously, this cake looks like it might even be worth airconditioning my kitchen for.
Then, of course, there’s Christine’s Simple Strawberry Trifle, which just oozes coolness and sweetness and tartness, and looks like the perfect summer snack right there.
My favorite Pioneer Woman has a recipe up for Carrot Sheet Cake with pecans in the icing. I don’t own a sheet cake pan (my oven is too small, sigh), but I’m considering making this in several layers and sandwiching them together with more icing… mmm.
And finally, this one has nothing to do with food, but please see this photo over at Dooce. It’s my favorite photo of the week, maybe the year.
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15 Mar 08 | by Lorraine in: Desserts, Food, Sweet Stuff
As if those chocolate bunnies (which I’ve always had a weakness for- especially the giant ones from the hotels!) weren’t bad enough for my diet, Krispy Kreme Philippines is now offering up these special Easter doughnuts:
The springtime colors are adorable, and I would love to set out a bowl much like the one above at our Easter Sunday table. You see, because these doughnuts are Krispy Kreme, you know that they’re not just pretty- they probably taste awesome as well.
Visit Krispy Kreme Philippines’ website or one of their shops at Bonifacio High Street, TriNoma, SM Megamall, Mall of Asia, or Greenhills Shopping Center.
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14 Feb 08 | by Lorraine in: Food, Weblogs
This is something we’ve been working on that I’m very excited about: the brand spankin’ new Food Bloggers Network!
It’s a community driven site where members submit their favorite posts from food blogs, and vote on them! (Think “Digg” for food bloggers).
I hope you’ll join in and share your delicious food blog posts with us!
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11 Feb 08 | by Lorraine in: Cooking, Delicious Food Blogs, Lasang Pinoy, Super Sarap
Yay, it’s the roundup of Lasang Pinoy 23: Crockpot Cooking! Finally.
Devil’s Beef Stew
First up is Dhanggit’s Kitchen’s Devil’s Beef Stew Blazing in my Cracked Pot, “devilish” because of its outrageous spiciness. Is it also devilish because of the amount of rice you’ll eat with this mouthwatering looking dish?
Pata Tim
Here we have I can do that’s Pata Tim. Whoever it was who invented Pata Tim, a tasty Chinese dish of the softest pork imaginable, is a genius. Oggi definitely had a stroke of genius when she decided to make it in a crockpot. Mmm….
Pork Estofado
Next up is Snug’s Pork Estofado, slow-cooked with saba bananas and served with crusty french bread to sop up all of that lovely looking sauce. Okay, we’re getting too hungry now…
Braised Pork Spareribs
Now, feast your eyes on ISKAndals’ Braised Pork Spareribs, one of the simplest recipes I’ve seen- made up of just pork, garlic, soy sauce and sugar- and oh so gorgeous. You just know that meat is falling off its bones…
Rib Ends
Homemade green tomato relish is the “secret ingredient” in Cooked From the Heart’s Rib Ends Braised in Green Tomato Chutney, creating an explosion of sweet, spicy and tangy flavors. We’re talking star anise, cloves, cinnamon, and szechuan peppercorns, people.
Pinatisang Manok
And finally, here’s my very own entry, Pinatisang Manok, which I wrote about here- and my husband is already asking for again.
Thank you so much to everyone who joined in and supported this Lasang Pinoy. These are all recipes I can’t wait to try out myself!
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06 Feb 08 | by Lorraine in: Cooking, Lasang Pinoy, Super Sarap
Pinatisang Manok, or Chicken cooked in Fish Sauce, is a dish I’ve been itching to try, ever since I saw its recipe in the Let’s Cook with Nora
cookbook. It calls for cooking the chicken, with nothing more than patis and ginger, on very low heat for a long time… until all the chicken’s juices meld with the fish sauce and ginger, and you end up with a very fragrant dish.
My crockpot was perfect for the job. In true lazy-cook fashion, at 10 a.m. I put the chicken in its frozen state with about 1/4 cup of good thai fish sauce (patis), a teaspoon of chopped fresh ginger, set the crockpot on low, and went back to bed.
Four hours later (around 2 p.m.), I added another 1/4 cup of patis and another teaspoon of chopped ginger.
At 7 p.m. (we were expecting guests at 7:30), I added some chunks of green papaya (from our tree!), a tablespoon of rock salt, and a few more dashes of patis to the already awesome smelling pot, and started the rice.
At 7:30 p.m., we sat down to a lovely dinner of this:
Okay, so crockpot cooking doesn’t give you the prettiest dishes, but oh- the flavor! The chicken, tender and juicy, was falling off the bone… the “sauce”, made up mostly of the chicken’s own juices, was tasty and not fishy at all… the green papaya was still a little crunchy, but that’s how I like it.
Taken with lots of sticky white rice, it was a very comforting, very filling meal.
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