I will be posting about dishes that Iāve cooked along with desserts that I have successfully baked. Recipes and pics will be included!
I grew up in a Filipino household, so some of the dishes that I will be sharing will be what Iāve learned from my dad. Everything else is from recipes Iāve collected around the internet and tried myself. :) This blog was created primarily for the purpose of storing the recipes of food that Iāve made, and to share them to whomever wants to see them!
@digiweek 2022 day 3: recess (humor)
tell us anything funny about digimon (funny scenes, funny moments, funny memories).
as told in this gif post, one of the funniest memories of mine pertaining to digimon was when i tried to recreate taichi's omurice from episode 21.
bear in mind that i was somewhere in grade school and not really that interested in cooking, but damn the omelette rice that taichi made looked so scrumptious that i just had to. also, in my house, we always made that thin, crepe-like omelette that has brown bits and crispy edges as we always cooked them well-done. that's why taichi's soft and fluffy-looking omelette looked very beautiful.
i replayed this particular episode on my vcd player and paused right at the moment when taichi cracked some eggs. i counted each yolk on the bowl and there were 8 of them. eight. my brain stopped working properly all of a sudden somehow and concluded that to make 1 portion of such a fluffy omelette, i needed 8 eggs.
yep, i forgot taichi was cooking for 3 portions (himself, koromon, and hikari).
my household did not have a non-sticky pan back then. the smallest utensil that we had was an ugly wok with heavy chars on its bottom due to the frequent use, inherited from my late grandmother. so i used it.
and as i had 0 knowledge of cooking, in addition that i could not flip my eggs mid-air like taichi did, the result was... another crepe-like omelette with such a big diameter because of the fact that it contained 8 frickin' eggs. i remembered transferring them to my usual plate and it was too small for the omelette!
when my mother came home from work, she got very angry after finding the egg tray was almost empty. we had this unspoken rule of only using 1 egg per person per day because we were required to be thrifty, so... yeah, i ended up getting scolded lol.
now that i like to spend my spare time cooking in the kitchen, omurice becomes one of the dishes i love to make for my brother and myself. i often experiment with different types of fried rice and sauce to accompany the omelette, and of course i did try various techniques to cook the omelette! but nope, i cannot do that kichi-kichi style omeletteāit's too hard for me. maybe someday.
considering that the prompt for day 3 is also recess, i figured other than sharing a humorous story of mine, i can also share the recipe for this dish, which i called the magnificent onemurice as a play on taichi name meaning. if you need a visual step-by-step, this video is a great one and very easy to follow for beginners. and yes, i remembered taichi also served potesara (potato salad) along with the omurice, so i also drop the recipe. it's a nice, simple side-dish.
who knows, maybe you can cook this omurice for your recess time tomorrow? :)
This year was going to be just me, my sis, mom and dad, and I was fine with finding the smallest turkey for the four of us but my mom didnāt want the hassle. So I settled for turkey breast, but I am SO happy with how good it turned out. :D
All of these recipes are from the internet. Since it was normally my Titas(aunties) doing the cooking Iāve never thought about making food until I moved away from home at one point. Iāve used the garlic mashed potato recipe for years now though, so that oneās always been tried and true!
Weāve eaten most of this already today and in Filipino fashion the second round is to come dinner time. Dadās making pancit. (With my cousins, there would be thirds and more lol). We also had some Facebook chats with the extended family from both sides (at the SAME TIME) so it got pretty loud XD But it was lovely to see everyone. :)
Anyway, to everyone who celebrates I hope youāre having a wonderful Thanksgiving. Whether or not you do, I am thankful for you. <3
hi there! i see some of you came from different cultures and countries, so if you have any dish from your place that i should try, do tell me! considering i live in such a multicultural city full of international students, i think itāll be easier to explore so many different foods.
and if you have simple recipes from your part of the world, you can tell me too <3 (stovetop recipe only pls; i donāt have oven unfortunately.)
so far iāve tried enchiladas and chicken adobo from the digipals here and theyāre both very yummy!
i can trade with a recipe of nasi goreng/fried rice (although basically itās just rice + sweet soy sauce + anything you have in the fridge, even leftovers). but we will be best friend if you have tried indomie.
itās a drug, except itās legal. iām not kidding.
Photo from Wikipedia. Iāve made this years ago however I was not able to find a picture of the evidence.
This is an expanded response for @tangledupblueā because I wanted to talk more about it!!!
Ube Halaya is my favorite dessert! Recipes will tell you that this is good as a spread or a great flavor for drinks or other desserts - which is true! But it is just as amazing as a jam. Also isnāt it a beautiful color?
Whenever a family member makes a trip to the Philippines and comes back I love them forever when they bring me ube. ^_^
Recipe here
Just so you know, the yam itself is tasty on its own without the extra stuff (as in, condensed milk and butter, or in a cake...)
But speaking of being extraĀ here is a pic I actually found of the half-eatenĀ āUbe Overloadā cake from my birthday last year. Youāll find it below.
Notes:
Itās cut disastrously like that because my mom does whatever she wants
If you read upside down, yes that is my actual name <3
Thereās anĀ āandā above my name because the cut up part had my twinās name on it
iām not the best at photography, but hereās my birthday cake!!
i know itās kinda weird having baby digimons for 25th birthday, but honestly i donāt want to give more struggles to the cake-maker lol. having a greymon cake would be awesome, but that will cost me a lot!
but yes, to keep my username lives on, itās an earl grey crepe cake! (itās a tough call between this or matcha-flavoured one. i love tea, ya know.)
i was allowed to choose three digimons, so yes i go with my ot3ā²s partner. or, alternatively according to my friend: āthatās basically your favourite characterās partner and your otpās partner, right?ā LOL IāM NOT GONNA NEGATE THAT TOO. i initally want to add nyaromon too, but thereās an additional cost for more than three characters, so i decided to use the money to buy bubble tea instead.
a hint of flower because my real name means flower ;)Ā Ā
for those of you living in melbourne, you can also order a custom cake to mirai studio. they have different types of cake and although most of their works are studio ghibli-themed, they also accept other fandoms such as pokemon, disney, and (now) digimon! :)
It's a layer of brownies and a layer of chocolate chip cookie dough. I made this as a "congrats" for being an adult and doing an interview! Which wasn't bad - those things are just forever nerve-wracking for me.
Here's the recipe I followed. I had Heath bar chunks so that's what is sprinkled on top.
Shoutout to @earlgreymon for introducing me to this recipe!
The main ingredient here is Kecap Manis** aka sweet soy sauce. You can buy this at an Asian market where available, but me being on a tight budget I made it myself using [this recipe]. I donāt have star anise on hand but itās definitely on my list to try/cook with one day.
(BTW, thereās such a thing as over boiling, as I learned the hard way. The worst it does is make your Kecap Manis as thick as tar. xD)
i always love to have shrimps on my nasi goreng! but again, as this is a very simple dish, just grab anything you have on the fridge (and you did it!). that looks lovely and thank you for trying out the recipe š
tbh i was a bit surprised when you said that you havenāt heard of sweet soy sauce before. idk about philippine, but in malaysia, youāll use sweet soy sauce (some of them called it dark soy sauce since itās very thick) for marinating satay. in thailand, youāll have a bit of sweet soy sauce in pad see ew. i also know some people who love to mix their light soy sauce with sweet soy sauce for their hainanese chicken riceās condiment.
but in indonesia, most of the houses have at least two bottles of sweet soy sauce; one for the kitchen, and a smaller one to be used as a side sauce just like people usually do with their bottle of ketchup. you have to have sweet soy sauce. thatās our regular soy sauceāwtf is kikkoman?
basically, if you donāt have one in your house, youāre a dead tempeh.
I have to say I am just as surprised about not discovering sweet soy sauce until you told me about it!
I even asked my dad about it. He had never heard of it before. The closest sauce that is thick and syrupy that he has ever used was Oyster Sauce, which he discovered when a Filipina family friend used it on a hamburger. And this was while he was an adult and already living here in America. Long story short, sweet soy sauce was just unheard of in my family and in my household. (I was almost about to type the whole dramatic family history and end it with.. and there was never a bottle of sweet soy sauce in the house XD)Ā
I was more surprised that some Filipino recipes use Kecap Manis, like this oneĀ (Bistek aka pan fried beef steak). Funny thing is, my dadās way of making Bistek is with a marinade including soy sauce and brown sugar - basically uncombined sweet soy sauce lol - but having it combined as a sauce in my opinion makes a world of a difference in taste/flavor.Ā
Regardless, Iām really happy I know about it now and I have you to thank. :D For the sauce and for this recipe!!
Shoutout to @earlgreymon for introducing me to this recipe!
The main ingredient here is Kecap Manis** aka sweet soy sauce. You can buy this at an Asian market where available, but me being on a tight budget I made it myself using [this recipe]. I donāt have star anise on hand but itās definitely on my list to try/cook with one day.
(BTW, thereās such a thing as over boiling, as I learned the hard way. The worst it does is make your Kecap Manis as thick as tar. xD)
Full recipe here
More rambles below!
The recipe linked was more of a guideline for me; from earlgreymonās suggestion, I used whatever leftover ingredients I had in the fridge: onion, frozen mixed veggies, and (the amount was so minimal you canāt even tell) sliced up shrimp.
I didnāt include chili either because, 1) I didnāt have any; and, 2) my family isnāt a fan of spicy food like I am :(
I did however add a sunny-side up egg on top like earlgreymon suggested like so:
The recipe also called for optional shrimp paste (known as bagoong in Tagalog). I put that on the side because itās very salty and a little goes a long way, but it definitely adds to the deliciousness to this dish. When I made this for my family, they were upset that I didnāt make enough. XD
**Another note on Kecap Manis: Iāll have you know that Iāve been throwing this sauce into other dishes that Iāve been cooking. I had no idea it was used as a marinade for some Filipino-style meats until I read more about it. I canāt believe I never knew about this condiment until now.
I jumped on theĀ āI wanna learn how to make breadā wagon at the start of the pandemic and this was what came out of it. :D Mind you, these pics were from my second attempt. But since my house always has bananas, I canāt help but think that every time I see them nearly going bad, itās my family passively aggressively telling me that itās time for me to make some bread... :P
Iāve yet to try yeast bread. Iām kinda worried about how that would go.. but for now, sweet breads will do!
Recipe here
More notes below!
For reference, the pics below was my first attempt. D: I think it was due to over mixing. I have a hand mixer that seems to only have settings for medium, high, and light speed. I think that in combination of other things made the bread come out flat like this.
This is why I ended up whisking the ingredients by hand with my future batches.
On bananas: I add them into the batter and mash them with a large fork or with the whisk. I donāt mind if theyāre not completely mashed and smoothed - chunks are okay!
Optional additions: Iāve already made this a few times over the past couple of months, including with chocolate chips and with walnuts. Plain olā banana bread or not, spreading it with peanut butter - yummy!
Here is a collage of most of the food that Iāve made. Itās a mix of family recipes, recipes taken off of the internet, and food from a store-bought mix. This is a preview of what Iāll be posting on this blog, and also a reminder for me to keep track of what Iāve cooked, as well as a brainstorm of whatever I want to post. Iāll also probably add more experimental notes for myself if I want - weāll see.
Iām not sure how often Iāll be updating this because life gets in the way of my Tumblr frolicking, but itāll be fun to post my yummy food and how to make them!
This is comfort food! My dad always makes it at home, and I made it a lot when I lived on my own. Itās perfect to have in cold weather. :)
The main ingredient you need for this is the soup base (Any brand is fine - these are two common brands I see in Asian markets):
Ingredients List (serving size: ~6)
5 cups plain water
1 onion. peeled and quartered
2 medium Roma tomatoes, quartered (any tomato is fine)
1 medium eggplant, sliced
long green beans, cut 1.5-2inches
1 lb chicken drumsticks, thawed
2 tbsp fish sauce to taste
**jalapeno, sliced into pieces or just sliced at the stem
salt to taste (pepper too if you want)
Notes on Ingredients:Ā
You can replace chicken with any one type of meat or protein. Meats Iāve cooked with before: chopped beef or pork, shrimp, sliced fish
I always put onions and tomatoes, although everything else is fair game. Other veggies Iāve included:Ā bok choy, spinach, iceberg or romaine lettuce, eggplant, okra. I recommend up to three of these or any green vegetables, but no two leafy veggies
A common vegetable youāll find in other sinigang recipes is the daikon radish. My dad never cooked with this so Iāve never inherited into my own cooking. But it tastes really good! I recommend adding it if youāve got it.
Cooking
If youāre able to get your hands on any of those soup base packets, youāll see there are instructions on how to cook, and itās not wrong to follow it! There are so many different ways to cook this and in different order and Iām not too picky with whatās theĀ āmost rightā way here.
Cook the meat on medium-high heat until brown/when the pink is gone
Add onions and saute
Add the water and all the ingredients (*minus the leafy veggies). Turn to high heat until boil.
Lower heat to medium/medium-high, then simmer for probably half an hour, stirring occasionally. Vegetables should be tender.Ā
Turn off heat. *Throw in the leafy veggies and cover for a few minutes until they are steamed.
Serve with rice, and lemon/calamansi on the side. :)
hi there! i see some of you came from different cultures and countries, so if you have any dish from your place that i should try, do tell me! considering i live in such a multicultural city full of international students, i think itāll be easier to explore so many different foods.
and if you have simple recipes from your part of the world, you can tell me too <3 (stovetop recipe only pls; i donāt have oven unfortunately.)
so far iāve tried enchiladas and chicken adobo from the digipals here and theyāre both very yummy!
i can trade with a recipe of nasi goreng/fried rice (although basically itās just rice + sweet soy sauce + anything you have in the fridge, even leftovers). but we will be best friend if you have tried indomie.
itās a drug, except itās legal. iām not kidding.
