New year, new outlook

January 12, 2011 by

So, I guess I have been on a pretty long hiatus. Something has been itching in the back of my brain to start writing again, plus I have been feeling HELLA PINOY lately.

Welp, wish me luck this year.


High end Filipino food…

January 21, 2009 by

…should this be in my Oxymoron post, hahahah.

So, I have been told of a new high end Filipino food restaurant in San Diego. I haven’t been there yet, so I will not say anything. It look’s like a supper club.

I saw this and wondered…I will post once I have given this a chance.

Here is a little color background on San Diego, paint you a mental picture if you will. San Diego is right next to National City, Filipino population of 1,000,000,000 (Nah, just feels that way, hahaha) So, a high end Filipino restaurant is like selling high end ice to an Eskimo.

Living in SD, Filipino food is like comfort food to a majority of the people I know. Hell, we have this at home every week and eating my comfort food at a club…eh, we’ll see.

This is just a crazy economic climate to be opening this type of restaurant. I wish them the best of luck.

Well, I hope it’s delicious and more than what the menu paints a picture of.

Let me get your opinion and take some stats. Check out the menu and take my poll.

Crispymas Eve

January 5, 2009 by

Christmas Eve was AWESOME!!

Fryer Thermometer

I deep fried everything and why not, tis the season for some seasoning. First off, if you have never deep fried a turkey, what the hell are you waiting for.
How good does that look!!!! I am getting hungry again.

So, you might be thinking what about the gravy? Well, glad you asked. Whilst I was frying the turkey, I baked the guts and neck in the oven. So, my dad is/was a chef for 30+ years, so yes the stuff is hereditary, he gave me the idea. So after the guts were done baking, I deglazed the pan with chicken bouillon. Then my dad took the guts and neck and chopped it up finely and added it back to the deglazed pan. Added some more stock, added a roux, seasoned to taste, VOILA! Gravy. But this is not about the gravy, mealy how to get some gravy in a pinch.

Sufficed to say, the turkey was delicious. BUT what about the oil, you may or may not be asking. I am glad you did ask though.
Being Filipino (ok 50% Filipino, but my pallet is 100% Filipino) what else do you deep fry…POOOOOOORRRKKK, not just pork, pork belly (queue Homer Simpson drool)
Pork Belly

Yes, pork belly, and it was too delicious. I love the smell of deep frying fat, mmmmmmmm.
Deep Fried Yumminess
So, surprisingly enough, the pork was not killed off like I thought would happen. I mean how can you not kill off this:

So, what to do what to do. 2 syllables, sisig. OH MY GAW!!!! My first attempt at sisig. I was nierbous, hahahaha, I mean come on, all of the aunties and drunkles want some palutan (drinking food). So, I had an auntie with the assist. I hooked it up and it was delicious and a hit! Note to self, where gloves when cutting peppers, and definitely do NOT touch your face. That will be for another blog, hahahahahaha

Holiday Hiatus

January 5, 2009 by

Hello all,

I was on a holiday hiatus. I am going to be posting food tales from the holidays and my wife will be posting the recipes.

So, incase you did not get the ebb and flow, I am all about stories and the wife is all about recipes. I think if we put our minds to it, we could rawk a cooking show, hahahaha.


Calamansi Iced Tea

December 11, 2008 by

Yes, I know, I’m on a calamansi HIGH right now, but you’ll thank me during the summer when you want something refreshing! hahaha… Anyways, if you like sweetened black tea with lemon and honey…oooo, honey, why didn’t I add that!? Ok, honey and fresh mint, optional.

I probably should have made this during the summer, but I was caught up in my ginger and cinnamon iced tea, it’s practically the same recipe without the optional honey added.  I add one whole stick of cinnamon and about a thumb sized, fresh, peeled ginger root into the pot of water and sugar and I let that boil, then add the tea bags near the end.  The family says it tastes similar to the Korean dessert beverage served after the meals, but that’s a whole different blog. 

Luckily we live in San Diego, with the great sunny weather, and so far, this week has been in the warm upper 70s to low 80s…Great weather for iced tea!  Hope it refreshes your palate!

1 gallon water
2 cups sugar
10 black tea bags
9 to 12 tablespoons fresh, squeezed calamansi juice
Boil water in a large pot with 2 cups sugar. When the water and sugar mixture comes to a rapid boil, turn off the stove and add the 10 tea bags and let it brew for 10 to 15 minutes.
Squeeze the calamansi through a strainer and place the juice into the empty gallon jug. Through a funnel, fill ice into the funnel and pour hot tea through it and repeat until you fill the jug. I do this because if you pour hot liquids into a plastic jug, it caves the container in when you place the cap on, or you can just leave it open in the fridge, but I don’t like things contaminating the top of the jug!!! Serve with ice! ooo, add fresh mint and a squeeze of honey if you’d like! Enjoy!

Calamansi Bars

December 10, 2008 by

Calmansi Bar

Mike likes lemon bars, but we seem to buy them over making them. I found a great recipe in The Cookie and Biscuit Bible for lemon bars so today I decided to give it my own twist and substitute the lemons for calamansi…mmm!!! We have such a tall tree, that we might need one of those truck picks to chop down the upper half with all the large, ripe calamansi! Let me just say that it’s pretty difficult trying to take step by step pics of how to do any cooking process! Hopefully Mike uploads the mess I’ve created in the kitchen! heehee

Anywhere it says lemon, I placed calamansi. This fruit needs patience with squeezing and picking out the seeds, but if you’re willing to go through with the process, then put a strainer on top of your measuring cup and squeeze those tiny calamansis until you’ve got enough and, as I do with any fruit or vegetable with seeds, I save them on the side for my mom to plant in the backyard. Trying to shave the rind off this is very difficult! The skin to this fruit is practically nothing, since I didn’t have the patience, I placed the skins (after squeezing the juice out of it) into a small food processor, hoping that it would chop it to bits, but um, there are large chunks, so hopefully we don’t eat anything bitter!

So here’s the recipe:

Lemon Squares
By The Cookie and Biscuit Bible
2 cups all purpose flour
1/2 cup confectioners sugar
pinch of salt
3/4 cup butter or margarine, diced

For the lemon (calamansi) layer:
4 eggs
2 1/4 cups sugar
1/4 cup all purpose flour
1/2 tsp baking powder
1 tsp grated calamansi rind
1/4 cup fresh calamansi juice
confectioners sugar, for dusting

Preheat oven to 350degrees.
Sift the flour, confectioners sugar and salt into a mixing bowl.
Pinch, press, squeeze (by hand) in the butter or make it simpler by putting all this into a food processor until the mixture resembles coarse breadcrumbs.
Stir in 1 tsp water with a fork until the mixture forms a ball.
Press the mixture evenly into an ungreased 13×9 inch pan.
Bake for 15 to 20 minutes, until light golden brown.
Remove from the oven and leave to cool slightly. (I put this in the freezer for about 5 minutes.)
Meanwhile, to make the lemon/calamansi layer, beat together the eggs, sugar, flour, baking powder and lemon/calamansi rind and juice in a bowl until smooth and combined.
Pour the lemon/calamansi mixture over the cooked base.
Return to the oven and bake for 22 to 24 minutes.
Let it cool in the pan.
Before serving, dust the top with confectioners sugar.
Cut into squares.

Enjoy! I’ll try to update the results of this when we have it for dessert tonight!

Filipino Coffee

November 17, 2008 by

So we had some relatives come back from the Philippines last week and they brought us some coffee. I really didn’t know that Filipinos new anything about coffee, I thought that was some other 3rd world country or summin.

About the coffee, it has this real smoky almost burnt smell. I was thinking, “Whoa, this is gonna be strong.” Not so much. Then I added some French Vanilla creamer…man I was thinking this coffee sucks. So I just found this Wikipedia entry about it.

After all this, my cousin says “Dude, they use brown sugar in PI to sweeten it up.” Now he tells me.

Moral of the story, you can’t American up some Filipino things. That’s right, Wow Wow Wee!!


November 4, 2008 by

ox·y·mo·ron (ks-môrn, -mr-)

n. pl. ox·y·mo·ra (-môr, -mr) or ox·y·mo·rons

A rhetorical figure in which incongruous or contradictory terms are combined, as in a deafening silence and a mournful optimist.

[Greek oxumron, from neuter of oxumros, pointedly foolish : oxus, sharp; see oxygen + mros, foolish, dull.]

oxy·mo·ronic (-m-rnk) adj.
oxy·mo·roni·cal·ly adv.

Now, have you ever seen a vegetarian Filipino, yes, oxymoron.  WTF, I am mestizo, but I KNOW that meat is a staple.  So, I have filipino cousins that are vegetarians, and I wonder how or why.  I have never really gotten a straight answer, I mean it can’t be the cruelty aspect, they wear leather.  Can’t be the taste, cause meat is yummy, lol.  Not like they had to kill an animal with thier bare hands.  I shot me a rabbit and deer once.

I am guessing it is trendy to be vegetarian.  I SAY NEIGH!!!!

I don’t know about you, but I grew up with parties having, whole pigs, goat and some other stuff i hope was not a dog.  Filipino’s love meat.   Hell, I think I was like 5 running around with the pig head on top of my head like lord of the flies or summin.  I think this is turning into a rant, lol.

So, a younger cousin of mine was at a party recently and saw the whole pig on the table, I think he almost passed out.  I am not going to defend this, he is 16, full on filipino and has never been to a party with the whole pig, WTF.  Maybe this is the direction that I will take this.  Are filipino youths naive now adays?  Hell, are kids in general nowadays more naive?  I think kids nowadays have lost thier roots.  Ya ya ya, you got an alibata tattoo with your name, wubbadeedoo.  Can you tell me what your grandpartents struggles were?  Can you tell me the origin of your family name(s).  I am not trying to be high and mighty, but heritage is not trendy, that is life.  AND meat is in your heritage, lol.

Pinoys for the
Eating of

That was just my 2 cents, which that and a nickle will get you a cup of jack squat.

Calamansi Sugar Cookies

November 3, 2008 by

I made a bunch of Martha Stewart’s sugar cookies over the past 2 weekends.  (Recipes courtesy of They were a huge hit at both parties, but the most favorite of the sugar cookie recipe was when I substituted her cognac with fresh sqeezed calamansi.  Those that had a sample of this cookie claimed that they were like “crack” cookies, they just had to have more! hahaha… If I had any left, I would have passed them out to the neighborhood kids, but I had nothing left, from the quadruple batches that were made!

Here’s the recipe that I followed and in substitution for the cognac, I replaced it with calamansi.  This recipe is great because you can use almost any flavored liquid.  I’ve already tried it with leftover morning coffee, as well as orange juice! heehee…Oh, use a 1 to 2 inch cookie cutter because the 3 inch does not bake 2 dozen, it probably makes a dozen, if that.  I hope you enjoy the substitution!

Makes 2 dozen
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons CALAMANSI (or any other flavored liquid)1/2 teaspoon pure vanilla extract
Royal Icing for Sugar Cookies, optional
Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
Decorate with Royal Icing, optional.Royal Icing Recipe:

Makes 2 1/3 cups
1 box confectioners’ sugar (1 pound)
5 tablespoons meringue powder, or 2 large egg whites or 1 large egg white with 1 tablespoon of calamansi juice (orange juice, lime juice, milk, etc.)
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add 1/4 to 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

Recipes, ya ya

November 3, 2008 by

I really should be posting recipes.  The problem is all of it is in my head and I cook from the heart.  The only recipes that there needs to be critical measurments is baking.  Other than that everything is to taste.  Hell, I made curry the other day from taste.  No, i didn’t just make curry chicken, I made my own spice mix too.  Hell, i forgot what I put in, but it was good.
Note to self, starting righting this ish down.  I guess my keyboard will be covered with kitchen shtuff.