Spicy Tomato Mango Sardines Macaroni

6:13:00 PM Larisse Espinueva 0 Comments

Ingredients:
1 can spicy spanish sardines in oil, fish bones removed (do not discard the oil)
2 cloves garlic, minced
1 medium sized onion, chopped
1/2 red bell pepper, chopped
1 Mango, sliced
2-3 Tomatoes, chopped
2 tbsp. Tomato Paste
1/2 tbsp. cornstarch diluted in water
1/2 cup water
1 pc. Calamansi, juiced
Salt
Pepper
Basil Leaves, chopped
Cooked Macaroni
Parmesan Cheese

Procedure:
1. Saute garlic, onion and red bell pepper in butter. Add tomatoes. Cover and keep sautéing until the tomatoes juiced out. Start building the flavor by adding salt and pepper.
2. Add the sardines and tomato paste. Pour in water. Simmer for about a minute or two. Then add the cornstarch mixture to thicken.
3. Squeeze in the calamansi. Add basil leaves and mangoes. Season with salt and pepper.
4. Pour over cooked macaroni. Add parmesan cheese.

Serves 2-3

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SOGA MIGA! Anong Sayo?

12:50:00 AM Larisse Espinueva 0 Comments

Get it? Annyeonghaseyo? It’s Korean for hello. I made a pun. Okay never mind that. I am a frustrated comedian. 


I have mixed feelings on Korean cuisine. Just like one of those complicated boyfriends and girlfriends you’ve dated. It’s… confusing. They serve you separate elements that they do not explain how or where it goes and the dish names are hard to pronounce. Most Korean restaurant owners are Koreans as well. There’s no need to worry about it not being authentic.  I have tried a few Korean restaurants and so far, Soga Miga is the only one I enjoyed. Plus, the Banchan (side dishes) are endless! 

WHAT WE ORDERED:


Gyeran Mari (P300.00), eggroll with dried seaweed.



I was surprised on how huge these were. They were half the size of my palm. I liked it. Your usual eggroll. Not too oily and very filling. 


Gunmandu (P350.00), pan-fried dumplings.

These were my absolute favorite! And again, they were huge. Perfect with the sauce it came with. 


Ttukbagi-bulgogi (P350.00), Beef bulgogi served in a hot stone bowl 


This reminded me of a sukiyaki without the egg and Japanese condiments. 


Pork Knuckles


I’m not a fan but it was pretty tasty. Feet, tongue, and knuckle parts of animals are not my thing. They’re just too creepy for me.

Red Rice. I’m not sure how we got this. I believe it was served together with one of the mains we ordered or maybe part of the Banchan?    



So… Korean cuisine. Hmm. I don’t know. A definitely maybe to come back to.



Soga Miga
Molito, Alabang, Muntinlupa City

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Tofu Sisig

8:22:00 PM Larisse Espinueva 0 Comments




Ingredients:
Garlic
Onions
Tofu
Green Onions
Red Bell Pepper
Green Finger Pepper (commonly known as siling pang-sigang)
Mushrooms
Mayo
Knorr Seasoning
Salt
Pepper

Procedure:
1. Chop everything. Except for the mayo, Knorr, salt and pepper of course.
2. Heat a little amount of oil in a non-stick pan. Fry Tofu until crisp and golden brown. Season with salt and pepper. Set aside.




3. Saute garlic, onions, and bell pepper. Add mushrooms (make sure that the pan is hot enough or otherwise, the mushrooms will juice out in low heat). Add green onions and green finger pepper. Add fried tofu. Season with salt and pepper. 



4. Mix your desired amount of mayo and knorr seasoning. Add and mix to your tofu sisig. 




TADA!


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Christmas on February

1:44:00 PM Larisse Espinueva 0 Comments

Once again, the mushy cheesy air has arrived! The peak season of fancy restaurants, the bald bushes of roses, Teddy, the famous stuffed animal, and of course that brown stuff (not THAT brown stuff) we all love, chocolate. 


It is my first time to launch a Valentine line of pastries. For the past year of Midnight Snacks, I've always been too lazy to come up with any love-themed items. My usual hangover from the holidays would usually last up to two months and then I'll get over it after my birthday on March. 



Here they are, the flower cupcakes, which were not so much of a hit. I was hoping that it could be a great alternative to real flowers and save mother nature by 0.00001%. On second thought, the bouquets are still an undying trend.

And... the hand-painted and drawn butter cookies covered with marshmallow fondant. I'm glad that a lot of people appreciate the kind of art/doodling I do. Most clients ordered it for their kids' teachers and classmates as giveaways. 

For personalized pastries here are a some. Sadly, as busy as we were, I did not get a chance to take shots of everything we made for Valentines. 




As for us, we were happy to have contributed to the smiles of those couples who bought from us. Eeek.. HAHA! Yeah, that aaand... a night out on the eve of Valentines. I got to see one of my favorite local bands live for the very first time at TJ's, Up Dharma Down. 

For the day itself, we let our own business pay for our pamper treat. After all those heavy kneading, mixing, drawing, painting, and back and forth deliveries, we deserved it! The Spa at Alabang offered us a great package of a 45-minute use of their facilities such as the jacuzzi, sauna and steam room, complimentary unlimited ginger tea, and an hour of Swedish massage for an affordable price. 



A few things that gave me big smiles. A Starbucks GC from my dad that I used to buy a Zesty Chicken Sandwich on Foccacia Bread and a Very Berry Hibiscus drink, a cute note and chocolate from my 10-year old sister who never fails to be adorable, rewarded myself with a new wedding cake book by Zoe Clark, and how can I forget the awesome Valentine mix sent by a friend through Facebook. You and your big hair are forever the coolest!

Merry Christmas! 














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A Guide To Bon Appetit-ing!

11:40:00 PM Larisse Espinueva 0 Comments

There is a lot of fun in food. It’s disappointing how some people simply eat just to satisfy hunger. There's more to sweet, salty, spicy, bitter and sour. Take time to taste and feel the texture, the bite, the crunch, the tartness, and smell the aroma of the meal you are about to dig in. Well of course, try not to creep someone out looking like you’re in an awkward commercial savoring the food you’re chewing while your eyes are closed.

1. Try new restaurants, eateries, cafes and snack bars.
It doesn’t have to be fancy fine dining. I’ve tasted really good cafeteria food. Not all entrepreneurs/restaurateurs can afford luxurious seats and fine cutlery. Just because they don’t have that lovely interior does not mean that their food can’t be as excellent as the ones in fine dining.

2. Ask for their specialty.
You do not order seafood in a steakhouse. That’s for sure. All restaurants would be happy to serve the best one they have. From that dish, you can already get an impression of what the other items on the menu would be like.

3. Order something different.
We all have a favorite place to eat and order the “usual.” Try something new for a change and see what else you are missing out on. See what the other diner is having. Order something you don’t/can’t eat everyday.

4. Be adventurous.
Watermelon steak, deep-fried squash flowers or how about fish on a cupcake? THE WEIRDER THE BETTER. Be a curious eater. Life is too short. There are a more than a million things we have to taste.

5. Learn from it.
As a home cook or chef, get inspiration from these dishes. Dare to re-invent or re-create. To others who have developed a phobia for kitchens, a bad meal in a restaurant would be lesson never to come back. Haha!


Learn to take pleasure in this 3-time daily routine of our everyday lives!

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