Sunday, October 12, 2008

The Blogger's Block

July 20, well that’s a long time hehhehehhe… If anybody noticed, this is the date of my last blog entry. So what have I been doing all this time.. ahh yes and no…

Yes, I have been busy with this thing called “Day Job”. I actually don’t know why they call it a day job ‘cause mine usually extends to night and sometimes even after midnight. (well that’s I.T. life)

No, to the.... I run out of things to write or recipes to post because I have a lot. Well the thing is I felt that I have been limiting myself to writing stuffs about food and I wanted to write about other stuffs like my favorite sport, my other hobbies, books that I read or I want to read, politics or just my encounter with the #@&#@#% !!! call center agent at the bank…

I wanted to conform with this thing called standards…. things that will make other people read what I write and this is the time I started to get bored and I have forgotten why I started to blog.

I started my blog for me.. so I can express myself.. my thoughts and share what I know or what I want others to know. Pleasing readers and just making sure that I am searchable so I can get lots of hits should be secondary. I believe that every blogger should observe a sense of responsibility to their readers but this should not interfere to the writer’s style or the material you are writing…

So I decided to change my theme from food blog to… No theme at all :D

Haaaaaayyyy… there .. I wrote it.. and I am happy…

Sunday, July 20, 2008

Cereal Fried Chicken

I served this super delicious dish during my aunt's visit. I got this recipe from my mom and just modified it a little. Mommy used to cook this recipe when we go to one of the excursions that my dad's work sponsors. This takes place during the summer and my mom thought of cooking fried chicken this way. This is so, we can enjoy it even its already cold. Gravy is not so popular then and we only have ketchup to accompany the chicken.

I remember that my dad likes chicken adobo while us kids wants fried chicken. So there you go, that's how my Ma came up with this style of cooking fried chicken. She cooks it as adobo first and then fry it later. This is the fried chicken you'll love to eat to the bones!!!!

Over the years, when I started to cook I tried adding chicken coating then Japanese crumbs before frying it. But lately, when I started to get conscious of what I put in my mouth, I replaced the Japanese crumbs to oatmeal. I got the idea when I tasted cereal prawn in Singapore. It's not a bad idea using oats since its rich in fiber. Honestly, they say that you don’t need ketchup or gravy with this fried chicken.

So without blabbing any further this is my recipe.. hope you guys like it.
Cereal Fried Chicken

1 k chicken breast or thigh (any part will do)
3/4 c vinegar
1/4 c soy sauce
1/4 t peppercorns (crushed)
2 garlic cloves (chopped or crushed)
2 bay leaves (laurel leaves)
1 small onion salt and pepper to taste
1 c oatmeal
1/4 bar of a margarine
2 T sugar
1/2 to 1 c flour 1 egg

(you can adjust soy sauce and vinegar to your taste)

Saute garlic and onion. Add the vinegar, soy sauce, peppercorns, bayleaf and chicken. Simmer till it's done.

While chicken is cooking, prepare the oatmeal coating. Melt the margarine in a wok then add the cooking oats. Add the sugar, sauté well until mixture is even.

When the chicken’s done, set aside and let it cool.

Prepare the chicken coating, beat the egg and add-in the flour, mix evenly. Dip the chicken in the coating mixture till all parts are coated. Roll the chicken to your oatmeal mixture then deep fry over low heat.

Do not overcook the chicken, remember it is already cooked. You can eat this without gravy or ketchup. It's really tasty on its own.


Monday, July 14, 2008

The Psyllium Husk Magic

Since Mrs. Aquino was diagnosed with the big C, a lot of products regarding colon cleanser came out. One of these is the psyllium husk. You’re probably wondering what is a psyllium husk. Psyllium is a plant and psyllium husk is extracted from its' seed. It’s all natural that’s why I’m not afraid of taking it.

Psyllium husk is actually a dietary fiber that helps in bowel movement. It is like a natural laxative and is recommended for people with low fiber intake. It also cleanses our body of some of the wastes we fail to excrete for it absorbs toxins in our bowel. How does it work? Simple, if you dissolve this in water you can see that it expands. Then it becomes a gelatin-like substance. Because of these properties, psyllium husk can absorb at least 10x of its original mass. If you take it in, it will make your bowels in your colon soft and easier to remove.

Boo recommended this product to me to help me regulate my time in the bin. I have been using this product for quite some time now and it’s really effective. I also noticed that it removed the bloated feeling every time I eat and has reduced my gassy episodes. I have a problematic tummy for a couple of years now and this product helped me a lot.

Another plus for psyllium husk is that it helps me maintain my body weight. Some claimed that this product was able to aid them in weight reduction. It also helps manage your cholesterol level and maintains blood pressure. This is indeed a wonderful find. It has been widely used abroad and now gaining popularity here in the Philippines.

Guidance in usage, psyllium husk can be mixed with juices, coffee, tea, milk, soup, stew etc. I used it plainly with water. If you’re taking it the first time, I suggest mix it with other liquids. It is not recommended for pregnant women. The best time to take it is in between meals.
Psyllium husk also comes in capsule form.

Saturday, July 12, 2008

Dumaguete in a Glimpse

................................................ ................... Scenic Bay at Rizal Avenue in Dumaguete City

We arrived at Dumaguete, around 2 in the afternoon. We took the city tour before going to our accommodations. The city is very clean and there are a lot of foreigners particularly Koreans. Motorcycle seems very popular in the city. First stop, Silliman University. This university, one of the oldest in the country, has been erected on August 28, 1901 after the treaty in Paris of 1898. The treaty that ended the 333 years of Spanish regime in the Philippines. The school boasts for producing literary talents. I remember my English Lit professor attended a conference in this school regarding arts and literature. This is one of the main reasons why Dumaguete is filled with Korean tourist, they study English in Silliman.
............................................. The Library at Silliman University in Dumaguete
Then we proceeded to Rizal Ave. (this is their own version of baywalk) I saw a lot of couples frolicking beside the bay. One of the things that caught my attention was the little kids swimming. They're so carefree even the heat of the afternoon sun doesn't seem to bother them. I couldn't help compare it with the baywalk in Roxas Boulevard in Manila. Dumaguete's bay is more sparklingly clean. We also dropped by at the Sans Rival Bakeshop and Cafe. I bougt a loaf of Sans Rival for the entire barkada. (Salap!) The pier is also visible from where we were. If you're going to Siquijor or Bohol, this is the place to go. The waiting area in the pier amused me since it resembled a big boat. You'll never miss it :D
We ate at Lab-as (means fresh). Many restaurants were recommended like the Jo's Chicken Inato(grilled chicken) but we want to give ourselves a treat before continuing the tour of the city. This restaurant is surrounded with "Su-to-kil" kiosk. We feasted on the indeed fresh seafoods that they offered. We only spent around P1200 for the seven of us.

Next, we went to Forest Camp. It's like a big park with streams and brooks. The trip from the city to Forest Camp is around 15-20 minutes. Forest Camp is near Casaroro Falls. But were not able to trek to Casaroro since were so pressed for time. Try the buko halo-halo to refresh you after a day of traveling. Yummy!

............................................Infinity Pool at Antulang Resort

It's already dark when we arrived at the resort. Antulang is about an hour's ride from Dumaguete CIty. Yes, its quite far but its worth the trip. If you want a place where you can really relax, Antulang is the place for you. It's recommended for honey mooners for its exclusivity and personalized service. Antulang got its name from Antulanga, Gumamela (a flower) in Filipino. Antulang is situated on top of a cliff. The view is spectacular! I also love their infinity saltwater pool. I took a lot of pictures for my personal collection of travels.

Visit their website to view rates and more pictures of the resort. I am an amateur photographer and may not be able to do justice to the beauty of the place.

Tip: to get the best rates try travelling during the offpeak season and avail of their special promos

The second day in Dumaguete was spent in the world renowned Apo Island. Apo island is famous with divers because of its diverse marine life. Honestly, this was the highlight of my trip. I don't know how to describe the feeling I get when I am underwater. They say its the best way to relieve you of stress. Some really experienced divers get high during a Nitrox dive. (Let's leave diving for a while. It may take several days for me write about it. ) Btw, if you want to dive or snorkel in Apo Island you have to register and pay a minimal fee. Dive rates ranges from 25-35 USD.

We had lunch at the Apo Island Beach Resort. Yes, there are resorts in Apo Island but the water and electricity is limited so do not expect a suitable overnight accomodations here. The menu offers a variety of seafood dishes. Surprisingly, they also have Schnitzel hehhehe.. I dont know about resorts... but its the nth time I found this Austrian dish served in the beach resorts here in our shores. Loved the pork adobo and my companions enjoyed the grilled fish. We actually ordered the fastest dish they can serve since were famished from the water activities. The price hmmm .. a little bit pricey for me but it's in a secluded island, so what do you expect!

The afternoon was filled with snorkeling and island exploration. I am actually surprised that there's a community in Apo Island. Around 4, we headed back to Antulang to rest for the night.

............................................ .Jo's Chicken Inato Dumaguete City Branch

Our last day in Dumaguete comprised mostly of shopping for souvenirs. This was also our last chance to sample the famous chicken inato, where else, at Joe's Chicken Inato. We arrived during the lunch hour and the place was packed. It was hard to get a table especially for a big party like ours. We ordered ahead and when we got our tables ready so was our food. Everybody ate their chicken and garlic rice the traditional and the best way, with bear hands. The meals are cheap and really delicious. The chicken was grilled perfectly, not burnt and not raw ,just right. Boo ordered a round of buco halo-halo again, this became his favorite dessert during our stay in Dumaguete.

It was time to proceed to the airport and our 3 day trip was over.. everybody felt bitin. There are a couple of place I really wanted to visit like Siquijor and Bais. I will definitely comeback to Dumaguete and I'll make sure that I'll include these two in my itinerary.

Tuesday, July 1, 2008

Vegetable Recipes Even Kids Will Like!!!

Remember what your mom always says, “eat your vegetables.” Now it’s your turn to tell it to your kids …but like you, did they follow? Eating vegetables has been proven in many research and studies will make your body stronger and healthier. Vegetables are rich in anti-oxidants that our body needs especially when you’re living here at the metropolis. So how will you make your kids eat this green stuff?

Use the stealth settings.This has been proven very effective when introducing green leafy vegetable and fruits to your kids. I remember being very skinny during my teens (whoa!! those were the days) I was underweight and had a low blood pressure. Our family doctor gave me lots of vitamins and of course his number one advise is to make me eat vegetables. Boyyy I hate them then.. I can’t stand eating ampalaya (bitter gourd or bitter melon) but it’s a major source of iron and that’s what I needed. So.. my mom devised ways to help me eat this eeekky vegetable. She mixed ampalaya with corned beef.. ohh yes, corned beef I can relate to it. Guess what .. I loved it and later on I got used to eating this bitter gourd even without the corned beef. If you want the recipe read on and you might want to try it to your kids.

Ampalaya con Corned Beef Omelet


1 medium size ampalaya (bitter gourd) cut thinly
1 large tomato remove the seeds
2 eggs beaten
2 T flour
1 clove of garlic chopped
1 medium size onion chopped
1 can of corned beef any brand will do
Salt and pepper to taste
1 t sugar
3 T oil for cooking

Saute the garlic and onion, add the chopped tomatoes. Wait until the tomatoes are tender and slightly cooked then put in the corned beef. Your intention here is just to sauté the corned beef and mix all the ingredients. Now add in the bitter gourd, don’t stir just put it on top of the corned beef mixture. Cover and let it cook for a while. Make sure to cook it over low fire so not to burn the corned beef. Let the steam cook the bitter gourd. When the bitter gourd turns light green remove the mixture from fire and set aside.

In a large bowl beat the eggs then add the corned beef-bitter gourd mixture. Add the rest of the ingredients, the flour then the sugar. Add salt and pepper to your taste. Mix all the ingredient until flour dissolves evenly with the egg.

Heat oil in a frying pan and cook the mixture batch by batch. Spread the mixture evenly, your goal here is not to have a thick omelet. Cook the mixture as if you’re cooking a pancake in lots of oil.

Served great with relish or achara.

To further reduce the bitter taste of amapalaya, cut it as thin as possible and put it in brine solution for about 15-20 minutes before cooking

Health Watch

Amapalaya is rich in vitamin A, B1, B2, C and Iron.
When frying, use Canola Oil instead of ordinary cooking oil.

Saturday, June 28, 2008

Gising Gising - Veggie Delight

...........................................................Gising Gising with green chilli

"Gising" in our native tongue means awake or wake up. This veggie recipe is a certified hit. There are a variety of ways to prepare this dish. It can be served in a sizzling plate with crispy tofu and assorted vegetables (carrots, cabbage, snow peas, turnips, etc). The other one is prepared with coconut milk and legumes. The dish originated in Pampanga, a northern province in Luzon popular for its delicious meals.

There’s a nice restaurant in Greenbelt and Serendra that serves this dish. They both use Baguio beans for their main ingredient but I use winged beans (sigarilyas). People in our household lke it so much and it has been part of our table every week. It is so popular that my friends asked me to prepare it for them as well. It's really easy to prepare and if you're keen on recipes with coconut milk like me, you'll surely love it. It's nutricious and healthy... what can I say more.

So guys, here’s the secret recipe of Gising gising. Enjoy!
Gising Gising Recipe


1 bundle winged beans (approx 10-15 pcs)
1/3 kilo ground pork
2 C coconut milk
1 clove of garlic
1/3 C sliced onion
2 inches ginger peeled and sliced into very small pieces
2 pcs green chillies (siling espada)
salt and pepper to taste

Slice the winged beans in half to remove the seeds. After removing the seeds, chopped it in small pieces depending on your preference.

Saute the garlic and the onions in a medium sized wok. Add the ginger and continue to stir. Before the garlic turns to golden brown, add the ground pork. If you like it spicy, chop the green chillies and saute it before adding the meat.

When everything is golden brown, put in the chopped winged beans and simmer it with the coconut milk. Cook in low fire until almost all the milk evaporates. Season with salt and pepper.


Legumes are no no for people with rheumatism/arthritis and gout.
Use lean ground meat since it produces less oil.
My mom has a very thin tolerance for spicy food so I don't chop the green chillies.

This spicy dish is really meant to awaken the senses. Add more green to your life, try it!

Friday, June 20, 2008

Ran Ramen Tei - Cheap Eats at Fort Bonifacio

When people say Fort - they usually mean Global City, where Serendra and High Street are located. But there's more to to Fort Bonifacio than Global City.. If you manage to passby McKinley Hill or you went to Daboys wake and funeral .. you probably went through Bayani Road. Here, there's a nice Japanese joint that serves really good food. So when craving for that delicious Donburi or you just want to snack on maki.. Why spend so much on such Japanese dishes when you can enjoy authentic Japanese cuisine served hot/cold/fresh with a very reasonable price. Especially nowadays, when everyhting is expensive, people are looking for something that has value for money to offer.

This fastfood has attracted alot of Japanese golfers at the nearby driving range along Bayani Road. You can tell from the customers that the food suits them since they come back again and again to enjoy the simple ambiance and great food.

Randolph Rebleza, the manager/owner of Ran Ramen Tei, has managed to turn his small Japanese Food Counter into a modest fastfood restaurant in a span of just one year. During his opening months his target customers were the people who came from the happy hours. The mini counter offered assorted Donburi(rice bowl dish) and miso soup. The soup and other ramens was a knock out for the tipsy customers. The popularity of his food grew and later on he needed to man two shifts. The first one catering to his usual night customers and the new shift to cater to the early morning golfers. Soon he attracted more clients and he turned his joint into a family friendly place. This is when my husband started bringing me here. Since then I'm hooked and everytime I want to eat Japanese stuffs I directly go here and compared to the ones at the malls you spend less. You can even watch them cook it for you.

I personally like the Katsudon (deep-fried pork cutlet with egg, veggies and sauce). It reminds me of the ones I used to enjoy at the UMall during my collegiate years. Another thing I like about it is that the pork is still crunchy even when sauced.

Boo likes the Ebi Furai (fried crispy prawn) and the Gyoza (steamed dumplings slightly fried on one side). We both like the miso soup and assorted makis.

Some other popular dishes are the sizzling beef teppanyaki, tendon and tamago sushi. While the maki platter is popular with Japs.

Here is a short list of some of the dishes in Ran Ramen:

Katsudon 70.00
Tendon 70.00

KatsuCurryDon 75.00
Ebi Furai 80.00
Tonkatsu 80.00
Ramen 70.00
California Maki 95.00
Gyoza 45.00
Miso Soup 25.00
Fruit Shakes 25.00

Ran Ramen Tei and Sushi Bar is open from 10:00 am to 11:00 pm located along Bayani Road, AFPOVAI ph. IV Fort Bonifacio, Taguig City. They accept advance order via phone 4975439. They also accept catering service to company events and other special occasions.

Ginny from the blog says Oishii!

***photos courtesy of

Wednesday, June 18, 2008

Easy HomeMade Gravy

Hey guys, you dont need to buy that instant gravy stuff you find at the supermarkets. Why not make your own. This home made grave recipe is simple and easy to prepare. When my former colleagues and friends visit our house for a round of chitchat I usually served the ever dependable fried chicken with my HomeMade Gravy. They always ask me for the recipe, so here it is. It's really simple.

Easy Home Made Gravy Recipe


2 T flour
3 T butter or margarine (ordinary cooking oil will do)
1/2 piece of onion chopped into small pieces
1/3 C evaporated milk
1 C chicken broth
1 t sugar
1 t oystersauce

some button mushrooms chopped into small pieces (3-5 pcs will do)
salt and pepper to taste

Melt the butter/margarine in a saucepan over low fire. Before it completely melts, add the onions then the chopped mushroom. When the onions are half done, stir-in the flour. This will make the consisteny a little dry. When flour is completely mixed with the melted butter, you can now add the broth. Let it boil. Add the milk and other ingredients and continue to stir. Adjust the consistency by adding more broth or corn starch (dissolved in water). If you add cornstarch simmer for 5 more minutes. Season with salt and pepper.

I usually add some herbs for a richer flavor...basil or oregano will do. Btw, you can do away with the mushrooms if you dont like them.

if you use margarine, put less salt or seasoning since most margarines are already salted.

Use 1/3 C of water for 1 T of cornstarch.

For the health buffs, use olive oil instead of butter/margarine and substitute evaporated milk with non-fat milk.
When cooking sauces always use a wooden spoon.

Well friends I hope you try this recipe instead of using the instant ones. There's usually a lot of MSG with the ones available in the market. Next time, I'll post our secret recipe for the knock out Fried chicken.

This is Ginny from the block saying, "behind a great meal there's a great sauce".


Sunday, June 15, 2008

Gin Tries to Blog

Due to insistent public demand, yes, I'll start my blog so I can share my family's secret recipes (well not so secret anymore after this).

Since it's Father's Day, my debut recipe will be my Boo's favorite dish - Calderetta ala Cora (ahhh.. Cora's his mom by the way). I learned the recipe so I can still prepare it just the way his mom used to cook it for him. My in-laws are in the States already that's why I mastered this dish for him to enjoy it again.

This dish is famous in the northern part of Luzon (an island in the Philippines). The dish varries a little with the addition of gata (coconut milk). Some uses tomato sauce and vinegar but we use fresh tomatoes.

6 large ripe tomatoes
1/2 kilo beef cut into cubes (may be substituted with goat meat)
1 clove garlic
2 pcs onions (white or red)
1 bayleaf
5-10 peppercorns crushed
1 large bell pepper
2 carrots (cut in medium sizes)
1/2 C green peas
1 C coconut milk (gata)
1/2 C water
oil for cooking and salt/pepper to taste

Boil the meat together with salt, peppercorns and garlic for 45 minutes using a pressure cooker, if you dont have a pressure cooker, boil it for 2hrs in low fire or until tender.
While waiting for the meat to be tender prepare the other ingredients. Boil the tomatoes for 5-10 minutes then set aside. Prepare the coconut milk (I usually use fresh coconut milk but they are available in tetra packs and cans in your local groceries).

In a large skillet, saute garlic then onions. Add the now tender meat frying till brown. Add the carrots then the green peas. Add the boiled tomatoes, crushing the juice out till you have a sauce. Add water as desired (Tip: you can use the water from where you boiled your tomatoes).

Now add your coconut milk, stirring, make sure not to over stir for this will crush your meat into smaller pieces. Lastly, add the liver spread and bayleaf and simmer for another 5 minutes. Season with salt and pepper if you like.


My Boo likes it spicy so I usually add crushed chilli peppers, the small nasty ones (siling labuyo). I put this in before frying the meat. I also add a little sugar for more flavoring. I'm not so fond of MSG so I use natural ingredient as much as possible.

Ginny from the blog says, Ciao!!