Ok, maybe the “tuyo” (dry) part in the title is a little overkill. I just wanted to make a point–that while this dish was cooked like the classic tinola, this is NOT a soup. Boiled and diced chayote, chicken gizzards and pork belly are sauteed in garlic, onions, tomato, ginger, bay leaf and cracked black ... (more)
Steamed crabs
Posted on August 8, 2004 · Leave a Comment
Alimasag have spots and are generally smaller; alimango have a solid orange color and are bigger. There are many other varieties of crabs but these are the most common edible crabs in the Philippines. Talangka, treasured for its fat, are small crabs. Taba ng talangka, their fat, are bottled and sold as a local delicacy. ... (more)
Issues on milk from rGBH – treated American cows
Posted on August 8, 2004 ·
A document from Factoryfarm.Org says that about 30% of cows in the U.S. are injected with ÒBovine Growth Hormone (BGH; also known as recombinant bovine growth hormone, rGBH, recombinant bovine somatotrophin or rBST or BGH)Ó. rBGH treated-milk are banned in Canada and Europe. Why? For animal and human health reasons. Personally, my family prefers UPLB-DTRI ... (more)
Priority: sleep or studies?
Posted on August 8, 2004 · Leave a Comment
The school bus picks up my kids at 6.00 a.m. Their classes start at 6.45 a.m. They get home around 4.30 p.m. Between relaxing, completing their school projects and homework, bath and a little family time in the evening, they go to bed at around 9.00 p.m. Ocassionally, if homeworks and projects are more numerous ... (more)
Adobong balon – balonan (gizzard) at kangkong (water spinach)
Posted on August 8, 2004 · 13 Comments
I don’t know why kangkong (water spinach) is so good with adobo; it just is. I’ve tried it with eel, pork and now with balon-balonan ng manok (chicken gizzards). What exactly is balon-balonan or gizzard? Hyperdictionary, citing Webster, defines it as “the second, or true, muscular stomach of birds, in which the food is crushed ... (more)
Another beef and tofu stirfry
Posted on August 6, 2004 · 6 Comments
First, there was beef con tokwa. And now a new way of seasoning the classic beef and tofu stirfy. No oyster sauce, just soy paste and a little light brown sugar. The classic way of making stirfried beef dishes is to use tender cuts of beef like sirloin, top round, bottom round… or the very ... (more)
Tokwa’t Baboy
Posted on August 3, 2004 · 16 Comments
Tokwa’t baboy is the traditional accompaniment for lugaw, pancit palabok and pancit luglog. It is actually a side dish. But, since we’re not big on lugaw, pancit palabok or pancit luglog we eat our tokwa’t baboy as ulam (viand). We took a break from the strict seafood menu of the past day and a half ... (more)
Fish fillets in kalamansi sauce
Posted on August 2, 2004 · 2 Comments
Talakitok (photo of a giant one here), according to one site is Caranx ignoblis. Another site calls it cavalla fish. Personally, I do not know what its English name is and I’m not familiar with scientific names either. Talakitok, as far as my familiarity with it goes, is a fleshy fish with very fine scales ... (more)
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