And who would you think will be going to West Covina tomorrow? Tan ta dan.. aw.. :-) It has been a long time I was not able to go to the market with many foods I like to eat. Aside from the foods that am craving to get tomorrow, a close friend of mine, bessy Au (her family especially baby Celina), is my point of interest on the first place. :-) Okay, along with the foodies. He he he! Oops, alright, after having a success met-up with Venus, Te Shawie and Melga, now am off to meet another one. Nope, if that is what you think, then you're wrong. Not the success met-up because I am so glad to met such beautiful ladies, neighbors in the town of my paternal family in Mahinog, Camiguin (diary have put it in memory, first meet here in USA {Mhegz was a first met really since we have not met in my birth country yet}) and they're fun, fearless (to drive,  he he!) and cool! What I meant is that the plan to go to Au's place was really a long-time planned already and it's just two weeks ago that has been finalized and has to be realized tomorrow, rain or shine! And I do not want to be so excited. Excited seems a cool word to describe. He he!

So then, I wish you a happy Sunday for tomorrow USA peeps and time-alike places! Happy Sunday to those places which is still Sunday and Happy Monday to others. :-) ~hugs&kisses~

And wait for one hour. And done! Ready to cool it off and put in refrigerator or eat. The very first image of this post shows the finish product. 

Hello everyone, it's Friday once again. Tomorrow I will have my first ob-gyn visit. I suppose to go to La Puente to visit my friend and bring some yummy foods from the market there (you know Pinoy foods) which I crave. Gosh, I so long to visit tomorrow but the weather broadcast seems do not cooperate. Yep, it will rain hard tomorrow and on Sunday it cannot be. So I have to wait one week more. :( Though, it is fine. At least I have something to look forward to. He he! And so, how's your Friday? I am going to share my food trip today. I was aiming to post my very food trip, "bihon/sotanghon" or bean thread noodles I  made lately in the morning with turkey and my "embutido" homemade to its mixed. Ooh well, I am kinda lazy to get my phone which is on the bedroom. So I have to share it on the next day though it's not FTF no more. Ooh well. Pardon. :( 

Beef Soup with Cabbage

 Nonetheless since this food I am sharing was my two days dinner though picture was month ago but it looks as the same as this. Only at first day, the beef I mixed with were bokchoy and Chinese cabbage whilst on the second (same beef with bones, just added water and some spices) I just put Chinese cabbage which it don't bother me, I had an awesome perfect dinner that time. It surprised me since I do not like eating meat days or weeks already but with it, I eat like a pig. Waaaa! Pigging-out! :-) I so love eating the Chinese cabbage and the beef. I put beef cubes by the way, though raw beef is present. It adds gourmet! ;-) Happy food trip!

One typical food I had during my Philippines (birth country) vacation last November-December for just 15 days though. Typical, not as daily but it was really served when I want to. That was because I cannot eat this dish here where I live now (with my DH). And so a request (of course with budget, haha) was granted. For how many missed foods I had, fortunately I got it without any hesitations. I felt loved. Hehe! And now, I am craving for this. The fresh from the market one, un-iced. Ooh well. What can I do but just to imagine to satisfy my craving. Waaahh! If only I can have this in our nearby market/store, I will really get this right away or thinking of buying cheap tickets to go to my birth country home and eat this! Yay!But, yes, but, just but nothing real and as fresh as this. With all the ingredients and such. Mmm.. now, I have to stop. It makes me hungry imagining. Whew!

For this day, I am making "embutido" (sorry I forgot an english of this dish), my first time. Thanks to a friend, Jocelyn W. for sharing the recipe to me. Currently, it is cooling off from the oven. I am waiting for it to cool off so I can put it in refrigerator and enjoy it tomorrow.

Happy Food Trip Friday!

Okay, this post has been late (actually there more than four posts with only few words I deleted since I am already ashame on you, being late, published late) and please bear with me one more late after this. Sorry about it. I have already this and hope you understand, well, that is not a biggie deal on you anyway. And thanks! ;-)

This day, I am sharing you my shrimp "sinigang" (sour kind) soup with cabbage, green onion leaves, and siningang mix. Oops with water of course.. he he! And yep, I wanted to have a fresh green beans that time to go with it but to no avail. So I just content myself to what I had. Even without the green beans, it was fine and the taste and looks great to eat as what you can see below. You can even enlarge it by clicking the image should you like. Just a tip, you will know that it is "sinigang" by looking at its soup, it is brownish and when you taste it, it's sour which I love most at times, when I crave that is. :-)

Happy eating! ;-)

I am just sharing one of my favorite dish which was prepared during my thanksgiving celebration  four days ago. Yes, I celebrated thanks giving here same as thanksgiving date in USA. I never thought it is of exact day, I did not even plan it as thanksgiving but the thought is really is. Well, but not until I have seen a neighbor in Gingoog City commented in the Facebook wall of my sister that I celebrated the occasion here in Philippines particularly in Gingoog City, at my extended immediate family, father's place. 

An image above is what the title is. The picture may not that good but the taste and actuality is. No other picture I got so to give a hint, this is it. :-) Yes, that is one of my favorite dish. My father and brother made that. If am not mistaken blue marlin or "malasugi" fish is the best one when it comes to that dish. Then rice and soft-drink after wards. Yummy! For sure, my Philippine vacation is not complete without this. I bet women and men loves this.

This was what I planned to cook lately. It was apparently a food trip. I craved for it, then I got it! *wink* Okay, the title speaks for itself, the name of my dish lately. Actually, I cooked for two meals so I still have one for dinner with hubby's outside order tilapia fish later. It was an intention to have a "soupy" one though usually folks cook it otherwise unless it is intended for soup purposes. It is my choice since I like to eat with soup on it even it is a sauteed type.

Yours truly had the fun cooking at it. It turned out what I wanted to, not half-cook or overcooked but in between. A fully cooked one though I did something in the sink as I simmer it, thankfully it did not turned overcooked. I put beef flavor bouillon (this time the one on the bottle not the usual bar type, it is of the same taste though) on it. Bouillon is my cooking close ingredient when I do not like to cut any meat. Ha! :-) Though bouillon has already the ingredients needed, I still brown garlic, onion and two colors of bell peppers with vegetable oil.

DH gave me an opportunity to buy vegetables, fruits and other grocery goods different from what he usually eat. It is for me since I wanted it for my moody taste. It is great to have foods which my taste bud used to ate way back then. Yes, I have adapted most of what he ate but I still longing to have such taste. Ooh well. What can I do? It is my taste bud longed for it but how I can have it depends on myself with the help of my DH since it is quiet far from where we live and it is great to have him drive for me than taking a bus or ride a public transportation. Yes, I do not drive and I do not have a car but I am contented. I have my need and I comprehend it is better for me not to have one currently. Perhaps one day or sooner as it comes what may, you never know. Ha ha! You may think I am in US and I do not have a car, poor me(fortunately my DH has), but I do not care! Kiver (expression)! Ha! ;-) Okay, no pressure. ;-) Okay, I have to go ahead now and separate those leaves from the swamp cabbage's (or kangkong) [Thanks by the way to mareng Lulu for letting me know (unknowingly of her) kangkong is swamp cabbage] trunk which is the main ingredient for my viand in a minute.

You may not like it but it is more than I like, as in I love eating vegetables! Am not a vegetarian since I also eat meat. It is just that I was brought up eating vegetables, it is his/her (blind item to protect the person) taste, or whatever which trigger his/her something when eating such. Just like mixed vegetables with coconut milk "ginataang-gulay" cuisine. Some told as vegetables are just only for cows, carabao or any other animal eating grass. As I heard someone said it (actually close relative but was not brought-up eating vegetables), it hurt at first but then I heads up! Yes, I just said unto myself "I don't care!". Ha ha ha! Well, folks are different that is why we are unique in our own way. Though it is taught in the school that eating this would make us healthy but still some folks won't like it. Hem. Whatever! Kiver (expression)! Ha ha ha.

Usual foods together with this cuisine is salty foods as in fried, dried and salted fishes, or any kind of meat. With what I ate last week was with dried fish. I broiled it so no oil as coconut milk has oil with it, naturally from coconut. Sometimes folks I also like eating it with fried dried fish. Then paired with juice drink or any soft drinks like sprite, seven-up, coke or alike.

It's eating time!

What I did was that I (1) get the leaves of the sweet potato after it were washed. Then (2) boil a water, once it boiled I put the fresh raw sweet potato leaves. I then (3) put it on its vinaigrette. Yum-mm! And done. Oops how to make its vinaigrette? I just put the spices, namely: tomato, scallions, onion, bell pepper (in lieu of ginger, I was out of ginger so I put fresh bell pepper instead of it). Then have a dash of salt and vinegar. That's it! As easy as 1-2-3! Yum-mm!

Hi folks, how's everything? I hope all are well. By the way, are you fond of anchovies? Anchovies, is a fish that could preserve into dried and salted which eventually serve as a viand or some. It is also good as a pair of an unripe mango or alike. As to my side, I am fond of this little fishes either fresh, salted or dried. Perhaps I grew up of eating like this so my taste bud crave sometimes. I even have stocks in our home in its proper place currently or most of the time.

black idea of cooking the pork blood stew

Happy 1st Anniversary Food Trip Friday (FTF)!

I know typical Americans or some part of the world do not like inner body part of meat as their food but most Filipinos do (am a Filipino). People of any areas have differences and I understand that. I even read some not-so-good comments on other blogs but I do not care, it is their business so I respect them. Anyhoo, speaking of adobo(pork adobo) it is very well-known as it is Filipinos signature food, I guess. What about gizzard adobo? Male pinoys like this a lot. I remember, my late grandfather and other male relatives in an island, loves this so much to which I was curious of tasting it. The way it is cook makes a difference. I like it a lot and now, I somewhat get used to it. :-) An image above is what I cooked more than two weeks ago (the date tells), it was my first time cooked of this as I do not like cooking when I was still single and besides I haven't seen this before in the place where I am now, so definitely my first time. I planned to cooked it as fried because I am not that good in adobo as to pork adobo --- I cannot perfect it as to what the typical adobo taste but fortunately, it turned into adobo without my knowledge.. :-) I utilized the spices I had to which those are: garlic, onion and three colors of fresh bell peppers (green, orange and red) with olive oil, soy sauce and a pinch of salt then a touch of water. My mind planned only to fried it but to my surprise I was gathering some spices which you do not need when frying, then I just then continued because I had it already in my hand. hehehe.. what a coincidence. :-) So the adobo recipe went. I used a lot of spices (half to soak it and half on the final touched) to get the smell of chicken. And to my surprise, I did it good to what I didn't expect but the taste that I adored when someone good at adobo does. Whew! It is really good when it's just only a little sauce it has or let it soak for minutes with its sauce leaving it a bit. Just not a lot of salt but more soy sauce and a touch of water so the sauce is not dark, and also be sure the oil is not much and not less --- just enough that you could see the oil when it is already cook. Boiling the gizzard before the adobo process is the important step.

this is the side view of the yellow sweet potatoes I cooked