Ampalaya Guisado

Sauteed Bitter Melon  With Pork & Egg 

Ampalaya or bitter melon are always on hand at every market around Manila & most of Asia.  It's

bitter alright but it's packed with vitamins & minerals our body needed.  A miracle vegetable for some 'cause it's said to be good for diabetics.  Some claimed it to have an insulin-like effect.                                                  

                                         

Whatever be the cause it's really is good & great with eggs!  Sauteed with ground pork or dried    

shrimp or hibe .  You'll never go wrongwith these combination.                                                                   

Don't overcooked them, just retain it's vibrant green color to savor it's true flavor.  Don't forget to

add salt & pepper to taste.  Enjoy.  Best paired with fried galunggong or mackerel scad.                           

                                                                

Edibles: Food [Choice] Choy's: PORK ADOBO

Edibles: Food [Choice] Choy's: PORK ADOBO:           When you say "Adobo" it almost always connotes   "Oh! It's a Filipino food".  I love Adobo!  Extra ric...

PORK ADOBO

          When you say "Adobo" it almost always connotes   "Oh! It's a Filipino food".  I love Adobo!  Extra rice!  Most foreigners would suggests that it is their fave Filipino dish!

          Well, you can't blame them.  It really is scrumptious.  This slow-cooked meat dish is so tender almost melts in your mouth & very tasty from the marination of vinegar & soy sauce.  The strong garlic punch gives the dish it's distinct Adobo flavor.  Some will put bay leaves or star anise.  But old recipe just calls for salt & pepper!  And a touch pf sugar for sweetness & balance of flavor.  Oh I miss my Mom's Adobo!

          Other regions simply differs from the type of vinegar's used.  My husband is from the Visayan region & he said they use coconut vinegar or  "tuba".  They also adds achuete or annatto seed oil for color.  Bicolandias adds coconut cream & chili on their Adobo!

          Well I guess it's worthy that we can call Philippines Adobo Republic!  What variation of Adobo have you tasted!

Shrimp Sinigang

          Steaming hot!  This way Sinigang is best enjoyed.  The soup is sour & flavorful.  It's unique taste comes from the unique choice of seasonal ingredients.  

          Of course,  perfectly cooked fresh shrimps are the star of these dish.  It gives the soup it's quality taste.  A somewhat hint of sweetness is achieved when you bite on those succulent pink crustaceans.  The sour-soup base is given life by young tamarind pulp, that was boiled, mashed & strained.  A unique old -fashioned way of acquiring it's juice for desired sourness.  

           Fresh vegetables complete the deal.  Okra, radish, eggplant, long green beans, watercress spinach and chili or sili haba or siling panigang!   Rice plus a bowl of these, comforting!

            

          

       

Cartoon Themed Cupcakes

EMSKYLICIOUS & COMPANY

          Finely created food art for your eyes to feast & for yours to munch!  These treats are delectable &
 will absolutely satisfy your taste buds.  From cute minions to classic pooh & hello kitty designs.  Yummy and cute.  Too cute to eat!    https://www.facebook.com/Emskylicious?ref=hl

Breaded Pork Chop

          Crispy on the outside tender and juicy in the inside.  A must try recipe, simple & fast!  A great meal from scratch.

1.  Get a fresh choice cut of meat in the market, pork chop of course!  You can ask your butcher on how thick it will be.

2.  Season with salt and pepper.

3.  Prepare flour, egg wash, and bread crumbs.

4.  You can infuse flavor on your bread crumbs to add versatility on your dish.

Like pesto will make your pork chop more Italian!  Add cheese powder and it will a magnet snack for kids.

My son Basti loves this!                                                                                                                            

   5.  Dredge meat on flour.  Shake off excess flour.

6.  Dip in egg wash.  Coat both side.

7.  Roll on chosen bread crumbs, if you like it plain , a pinch of salt & a dash of pepper will do.

                                                                                                                                                                                                                                                                                

8.  Pan fry until golden brown.  Place on a paper towel  to remove excess oil.  You don't want too greasy.  Slice and enjoy!                                                                                                                           

                                             

Enjoy!

                      .    

Pasta Oh My Pasta!

         I love pasta, my youngest adore them...  From that long spaghetti that we gobble each and every birthdays we had celebrated.  My family really loves pasta.  To that short elbow macaroni my Tatay fell in  love with.
          My most loved recipes includes saucy pinoy spaghetti- a sweeter version of traditional spaghetti, tuna penne, macaroni salad and  fusilli or spiral-shaped soup.
          Well pasta lovers good news here's Choy's Pasta 101!
          Pasta according to Wikipedia is a type of noodle & is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
          But according to +National Pasta Association, Marco Polo introduced pasta to Italy following exploration of the Far East in the late 13th century.
          However, as early as 4th century B.C., pasta were traced from a group of natives making what appears to be pasta in an Etruscan tomb- Etruscan are ancient people of Italy.
          Well, history is covered.  Now let's move to the pasta itself!

Spaghetti - which means "little twines", spaghi means twines & ett means small.
                   Everybody knows spaghetti, right!

Linguine - flattened long pasta which means "little tongues", lingue - tongue  ini -small

 Penne - means pens, how hard can it be? Well according to +blog@walksofitaly.com take a closer look at the end of each pasta, looks like a tip of a fountain pen!

                                                                                                            

Lasagna - from Lasanum,  Latin for pot . pasta in sheets!

        

Ravioli -  square pillows that have fillings, from meat to spinach & cheese.

         

Fusilli - spiral-shaped pasta, means fucile or rifle.  Asking why rifle? Well, the inside barrel of a gun resembles. I call it twist pasta.

Oricchiette - an ear-shaped pasta, means "little ears".  Never tasted one of these!  But I've seen this made by hands in one of  the episodes of +Two Greedy Italians.

Conchiglie - shells-shaped pasta, comes in different sizes.  I use this for soup dishes.  They are great for salads too!

Elbow Macaroni -  we're familiar with these one!  Mac & Cheese anyone?

Farfalle - which means "butterflies", mostly recognized as bow tie.  Pretty pasta!

Well there's a lot of pasta out there.  It's a great thing that you know your pasta well or at least some them!Chow!

Palitaw

Palitaw                          



          A native rice treat that melts in your mouth.  Palitaw is a Filipino delicacy made from glutinous rice
or malagkit.  A dessert to one and a snack to another, a heavy snack that is!
          It's made from milled glutinous rice.  It is soaked overnight in water.  It appears liker a dough when purchased in wet market.  Rolling and shaping,  as if it resembles a tongue that is why few regions call them
dila-dila  which translates to tongue-tongue.
          Then cooked by slowly simmering it in plain water.  "If it floats, it's cooked", as my mom used to say.
Straight onto a bowl of cold water to temper it.
          This tempting snack is smothered with fresh young shredded coconut & sprinkled with sugar made aromatic by pounded sesame seeds or linga.
          As Filipino as it gets, it is arranged on a platter or bilao (a native organic platter made from bamboo)
lined with banana leaves.
          Best enjoy with a cup of tea.  Enjoy!

Herbs & Spices

Tip of the day
Leftover herbs?  Don't waste!  Hang them over your kitchen.
Within 3-4 days maximum, well depending on the weather.  
You got yourself some dry herbs.  These were leftover basil
from a pasta recipe.  Dried them then jarred them.  Good for
a lot of recipes.  Spiced up!
Always remember, dry herbs have stronger flavor.

Anecdote

I'm Choy your next door food blogger.  Get ready to explore  my side of the world- dissecting food @ every corners of Manila.

"Edibles" is a blog about food stuffs, diet, nutrition, fave cuisines, been through restos , home cooked meals, delicacies and almost everything food related.  From chefs to kitchen tools.  Of course my choice, Food Choy's!