Posts Tagged ‘specialty’
One of my hubby’s homemade specialty is this yummy and delicious Batchoy. He craves for this noodle dish after he breaks from fasting. He got this homemade dish from her mother since they used to sell Batchoy before at their small canteen inside the school campus. His recipe doesn’t have many ingredients unlike the original and commercialized Batchoy since it is just homely made but the taste is really flavorful .
Here are the ingredients:
Miki or Egg noodles
pork belly, sliced in small pieces
1 medium sized white onion, finely chopped
6 cloves garlic, minced
1/2 tsp freshly ground black pepper
crushed fried garlic
3 stalks spring onion, chopped
1. In a pot add oil then sauté garlic and onion, stir fry until onions turn translucent.
2. Now add the broth and pork belly and bring to a boil then simmer for 30 minutes.
3. Add salt, pepper or magic sarap to taste and cook the noodles according to instructions. Place the cooked noodles in a bowl.
5. Pour hot boiling broth in the noodle bowl together with meat then top it with fried garlic and spring onion. Serve immediately. Enjoy!
I actually blogged before about a special recipe written by my mother-in-law when she was still alive. These are the ingredients for her Special Hamonada. My hubby wants to try this one that’s why my MIL just wrote down the ingredients. Her Hamonada was indeed a special one because it tastes so deliciously good!
My hubby’s first attempt in cooking Hamonada was not that good because it was burned and parched out. His second attempt was perfectly cooked. But I wasn’t able to take a good photo of it so when I decided to let my hubby cook this specialty again for the third time, I was able to take a good and clear photo of it.
“Hamonada” is a Filipino dish that is usually served in Fiestas, Noche Buena, Media Noche and other special occasions. You can commonly find this in small barrios as their main course during Fiestas because this dish doesn’t spoil fast. For those who loves sweet and tasty dish, this one’s perfect for you.
Want to try this one?
You just need to prepare the following:
1 k. pork thigh/pata or pigue, cleaned and sliced
1 small can pineapple tidbits
8 oz. Sprite or 7up
1.5 tsp salt
3.5 tbsp. sugar
2.5 tbsp. vinegar
1/4 tsp. black pepper
3 cloves garlic
1/2 tsp. olive oil
1 small pack tomato paste
Simply mix all ingredients (except pineapple) in a casserole/pot. Let it boil for about ten minutes and then add pineapple. Simmer for another 20 minutes or till the meat is tender.
First of all I would like to welcome you all my dear followers and readers to my all new food and culture blog. My apologies for the inconvenience lately where you can’t access my blog for several days because it took so much time in propagating this blog from blogger to WordPress. There has been some technical difficulties happened but thanks to Mommy Rubz that she was able to migrate and transfer the domain as well as the blog posts successfully.
As a welcome post here in my foodie blog’s new home, I will feature a special dish from Switzerland where my mom is currently working and living with. And since this blog also features different cultures and traditions from other country, this Swiss Specialty called the Swiss Fondue Chinoise is one of the best examples that I share to all of you.
Fondue comes from the French verb which means melting. This is right for cheese fondues or chocolate Fondues, where you melt something to get a creamy mass into which you can dip things on a long fork.
a Swiss Fondue Chinoise is a thinly sliced, rolled beef (or other meat) cooked in broth
Fun Fact: Did you know that I was asking and begging for my mom to cook some of their food specialty so I can post some photos here in my blog? ^_^ Thanks to my ever supportive mom because she agreed on it and she decided to prepare it for their dinner together with my younger sister. It’s just too bad that I can’t taste and eat it. Grrrr… but anyway, I hope next time I get the chance to eat this yummy and sumptuous dish.