da tomāto

New year's eve dinner... Braised chicken quarters with pineapple ala hamonado 😋 NYE dessert... Silvanas "gems" by Sweet EsCakes. I bought this from a neighbor. Different flavors sya like green=matcha, violet=ube, white=coconut, etc. Sarap din 😋

Noche buena 2020. We cooked the shrimp & green beans. I pre-ordered the beef morcon from a neighbor... 👍😋 Cravings satisfied! Christmas day brunch with the leftovers. Sarap padin.

Assorted dessert slices from Just & Joy Bakeshop in Paranaque - carrot cake and I forget what the others are called. This was taken last year. They were kind enough to deliver kahit konti lang binili ko and late na, I just paid extra. It is best to eat these right out of the fridge while they're still cold para super sarap. I found pictures on my phone that I forgot about until I started scrolling through them recently. I took pictures at the time because I wanted to write about them like in this post... These pictures were from April 2019 pa LOL. I think this one with layers is a mille feuille.

Sa BonChon, either hit or miss ang lasa ng food... First taste was at a restaurant inside SM Bicutan -- the beef "bibimbowl" was shockingly salty. As in! Second, delivery naman via FoodPanda -- Bonchon beef stew and soy garlic chicken. Both were savory! Very delicious!  Third, delivery ulit -- Bonchon soy garlic chicken and chapchae (pic below). The Bonchon chapchae was sweet as expected. But the soy garlic chicken... bakit super sweet din? Anong nangyari? Waah!

Honestbee has a P200-off promo for first-time food orders. I used it yesterday. I picked Hanako. Japanese food. It has a branch along Dona Soledad Ave. That's close enough. - California Maki = yummy - Gyoza = fried but got here soggy na - Ebi Tempura = same as the gyoza, soggy So, either Hanako cools the fried orders before closing the containers for delivery or I don't order fried items from them anymore.

I cooked again. This is yummmeeeee! :)

Purefoods cocktail hotdogs, tomato omelet (puno ng matamis na kamatis sa loob), & garlic fried rice. Nabusog ako, sobra. Sumakit tuloy ulo ko... Nyek. Salamat sa pagkain, Lord.

My first attempt. Yum. I'll try to remember what I did...  First, leave 500g chicken to marinate in pineapple juice (juice from 115g small pack of pineapple tidbits, set aside the bits for later), ~30 minutes. Now, onto cooking... Fry 1 small potato (cubed) in some oil on high until partially cooked. Set this aside too, for later. Turn heat down to medium. Saute half a white onion (sliced) until soft. Add 2 garlic cloves (chopped), saute pa. Add 2 sweet tomatoes (quartered), saute konti. Take care, tatalsik. Add marinated chicken pieces. Mix, mix. Cover and simmer on high until meat is white ~5 mins. The chicken and tomatoes will let out their own juices. Add the marinade. Mix. Cover and simmer again ~5 mins. Turn heat down to medium. Mix. Add 250g box of all-purpose cream. Fill this box ~1/2 way with water, shake and pour into the pan. Mix. Add the pineapple tidbits. Mix.  Simmer on medium uncovered ~10 minutes or until chicken is cooked. Mix.  Add the fried potaotes, 1 tsp. M

The cucumber, clean and refreshing, was marinated overnight in a mix of Bragg apple cider vinegar, Stevia, black pepper, and some water. Best served cold, of course.

My first Japanese-style  curry (カレー) with S&B Golden Curry roux (mild version). There are 2 packs in one box... I used 1 pack with 1/2 kilo pork. It is so rich. It tastes just okay, I was not blown away. I will look for the Vermont brand of Japanese curry to try next time. They say Vermont tastes better than Golden.

Yummy. I'm getting the hang of this. Hot pan, medium heat. Put 250g pork giniling and some water (to prevent it from releasing oil). Break up the meat. Pour in 115g Hunts tomato sauce, 1 cup of water, 2 Tbsps soy sauce, and 115g Dole pineapple tidbits*. (*Drain the pineapple juice into a glass and add lots of ice for a refreshing drink!) Mix well. Turn heat on high. When it boils, turn it down to medium again. Mix and then, simmer for ~15 minutes or until pork is just cooked (add a bit more water if it needs to cook longer) Add 155g green peas. Mix. Simmer for 5 minutes. Taste. Add more soy sauce if needed. Mix and boil ~5 minutes. Done!

I like this one. Not very oily anymore. I think it's getting easier to make. *1/2 kilo pork giniling (Medium heat. Break giniling up in the pan with a *pinch of salt) (But before it browns and "oils out", add as much *water to cover the meat) *115g Hunts tomato sauce (Stir. *1 Tbsp Datu Puti soy sauce. Stir. Boil ~10 minutes) *6 potato marbles, quartered (Add more water to keep everything submerged. Stir. Boil ~8 minutes) *Handful of california raisins *Small can green peas (Stir. Add more water needed to cook potatoes. Turn heat on high. Boil ~5 minutes or until potatoes are just right, not mushy.) (Taste. Add 1 Tbsp soy sauce or more if needed. Stir. Boil on high ~3 minutes.) (Taste. It should be done as pictured above.) Yum.

I take pictures of my food but forget to post. I cooked the pork caldereta above. Liver spread does make it caldereta! I discovered HDR on my android's camera. Just finished the longsilog above. Sarap. It just started getting cold here, finally. Up until two days ago, it was sweltering.

3-INGREDIENT PARTY PORK W/ PORK AND BEANS 1/2 kilo pork kasim (cut into ~1.5" pieces) 1 can Hunt's Pork & Beans (230 g) 1 medium potato (peeled and cut into 12 cubes) Put pork in deep pan. Add enough water so the meat is really submerged. Cover and boil on high heat for 10 minutes. Add pork and beans, and a teaspoon of rock salt. Stir. Leave uncovered and boil on high for ~10 minutes. Pork should be tender at this point. Add potatoes. Still uncovered, boil for 5 minutes on high. Turn heat down to medium. Stir, making sure to scrape the bottom. Continue to boil uncovered on medium for ~10 minutes until the sauce thickens. Stir and scrape the bottom occasionally. Check if potatoes are soft with a fork. If yes, it's done!

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• chips and salsa @ taqueria 101 • mega sardines with onion, omelette with tomato, rice • cooking pork menudo • itlog na maalat and tomato slices

Tapsilog from Calle Tapsilog sa Dona Soledad. Ang "si" daw nila ay sinaing, not sinangag. #pixlr

June 2, 2017, Friday. Lunch after my appointment at DFA Aseana was at Hongkong Chef in Pasay City. Clockwise: watercrest with century egg (suggested, off-menu), beef brisket, pancit canton. Plus rice and cokes, and net of senior citizens & pwd discounts: P959.00.