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!