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Laing is a popular dish made from taro stems and leaves cooked in coconut milk, salted with fermented shrimp or fish bagoong. It is also heavily spiced with red hot chilies called sili’ng labuyo (“wild pepper”). When I was a kid, this dish along with other ginataan (cooked in coconut milk) like langka (prematured jackfruit), puso ng saging (banana blossom) and also lumpiang ubod (bamboo shoots or heart of palm spring rolls) and more of those veggies that nature freely offers is common on our table. Too bad, I have never appreciated nor ate them with gusto back then. And as you can guess, I learned to appreciate these dishes when I left the Philippines…I would sometimes buy the canned version of Laing and sometimes Bicol express (pure wild pepper in coconut milk).
So you can imagine how happy I was when I came home and that someone in our neighborhood knew how to cook delicious Laing. I had Laing twice, once at home and then at Leslie’s Tagaytay which I will write about soon.
These are the stems (and leaves) of the Taro picked from our backyard. I didn’t watch how it was cooked though I just waited for it to be served lol. So here along with the chili (which is not labuyo) over rice, I ate to my heart’s content.
Happy weekend everyone!
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Lasang Pinoy Sundays is a weekly GALLERY of the FILIPINO TASTE focusing on Food Photography.
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It’s the season of ruby cherries once again. I have stressed that I particularly like cherry flowers when spring arrives. That particular types only blooms and its only duty is to be beautiful. So I do not know how the blossoms of fruiting cherries appear to be but I am quite sure the tree itself is pretty come harvest time…with all the reds hanging down.
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Our colleague from Egypt brought an Egyptian specialty, falafel. It is is a fried ball or patty made from spiced chickpeas and/or fava beans. Falafel is usually served in a pita-like bread called lafa, either inside the bread, which acts as a pocket, or wrapped in a flat bread. In many countries falafel is a popular street or fast food item.
This gastronomic surprise comes from Serbia. I do love Chicken Tender Pita from Kenny Rogers…(I am not sure ifthey still have that) but this one has ham, salad, cheese and loads of spices which Serbian cuisine is known for. The wrapping used is thinner than the usual pita though but blends well with the filling.
Though the word Pita can be traced back to modern Greek for “pie,” “cake,” or “bread”; In Serbian it means pie in general. Interestingly, Another possible etymology is from a Romanian archaic word for bread, pit?. An alternative etymology traces the word to a cognate for pine pitch, which forms flat layers that may resemble pita bread, which in turn may share an etymological origin with pizza (Italian for “pie”). The word spread to Southern Italy as the name of a thin bread. In Northern Italian dialects pita became pizza, now known primarily as the bearer of savoury toppings but essentially still a flat bread. Indeed in some parts of southern Italy, there are pastries called Pita, which are filled with spicy fruit and nuts….I think I ate two and then I brought home two more 😀 My colleague from Serbia (there are 3 including the gentleman) prepared this herself.
Meet my seatmate/s, at least the other one because I already wrote about the gentleman sometime ago. Click here to see the sweets from Paris he bought us. Beside him is the youngest in the group (15 years old, also from Serbia), she has the same name as my daughter, she is sweet and as a typical teenager, active and full of laughter.
(I sit on the other side.) She bought a homemade cake, made from a combination of their healthy biscuit (plazma/lane biscuits: made out of domestically grown grains), fruits and cream. I had a big chunk of this cake, I really like the texture and the sweetness in it, I think though it wasn’t baked, but I might be wrong. I forgot to ask its particular name. At times, my seatmate would bring those biscuits for snack and we would munch happily hehe, in a way this is like our graham cracker cakes but the biscuits used are sweeter.
—I also forgot to ask what this pancake is called, it is a potato pancake from Slovakia so I just assumed that it is the same with Austrian palatschinken only with meat included. Normally it is cooked without the meat, but my colleague said it tastes better with its inclusion though, this pancake is not exactly sweet but rather salty and somehow like hash potatoes. I do enjoy this more than the sweet ones. In right photo, wearing red is our colleague from Slovakia (she also speaks/understands Russian and Serbish). Beside her is the “life of the group.” In terms of jokes and emotions that is, she comes from Columbia. She was responsible for today’s drinks and music. Although I would have really loved if she brought empanadas too. hihi. These two are the tallest in our group, I am dwarfed whenever I stand beside them lol.
Tikvenik (Pumpkin Banitza)
This yummy treat is a Bulgarian symbol of cuisines and tradition, unassuming on the outside but very tasty on the inside! Banitza itself is prepared by layering a mixture of whisked eggs and pieces of sirene (a type of cheese) between filo/phyllo pastry and then baked.Putting pumpkin a filling is the same as that of apfelstrüdel; with sugar, walnuts and cinnamon. I forgot to ask our teacher though how she prepared this. 😀 I was so engrossed in it, savoring every bite while I listen to my “classmates” chattering.
(A closer look.)
Last would be fingerfoods from Peru, from my colleague who I always leave the building with. If I’m not mistaken this is a version of Papa a la Huancaina…normally served as a salad with the sauce poured over the potatoes. (I have to ask my colleague lol). I thought that potatoes would also be patatas in Peru having Spanish as their mother language…wrong.
Anyway, potatoes are a cornerstone of the Peruvian diet, and for a good reason: they have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. The potato balls comew with a special dip made from fresh white cheese (similar to farmers cheese), vegetable oil, onions, aji amarillo (yellow Peruvian pepper), evaporated milk and salt mixed in a blender. This made me remember something from Pinas but I can’t really tell which. I would say a bit of caldereta sauce since we include potatoes and cheese (sometimes) in this dish. Though the papas she made where really soft almost like mashed potato.
All in all it was a lovely feast! Admittedly I did ate a lot (lol) and I was trying to avoid much food since last week lol. Perhaps…the aftermath of restricting myself…now I’m back to day one!
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The kids asked for a cake earlier, so I obliged. My mistake that I didn’t check on the ingredients first, I only have 40 grams of cacao powder and I needed 70…(maybe I just misplaced the package somewhere but I didn’t look thoroughly).
To make up for the lack of cacao I used cadbury chocolate milk…just an experiment too! 😀 This is the reason why the cake turned brown than chocolate, which was crunchy outside and soft on the inside having a consistency of a brownie than a cake…
The kids enjoyed this with whipped cream and jimmies/sprinklers. Naturally I was able to post an entry today for RT because of those! lol.
The recipe I used is the same as the black forest cherry cake from last time less half a cup of sugar since the chocolate milk is sweet already. I’d look up the recipe from my archives and link it later. Meanwhile, enjoy this treat!
Join this meme brought to you by Mary
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Hello kitty; cuteness personified!
Found this marshmallows from a nearby store…the kids weren’t the only ones enjoying them 😉
If there is a fuel food that makes a person tick, it’s definitely sushi for me. My love affair with sushi started at the time I was going out with then ex-boyfriend, now hubby, shortly before are college graduation. This must be one reason too why sushi is at the top of my “comfort food” list. I was, before he made me addicted to sushi, just a slight fan. 😀
For the short life of this blog, I have featured sushi a lot. Nigirizushi, sashimi(fish slices) and sushi items on top of hand-formed clumps of rice, Maki (rolls), sushi items served rolled inside or around nori (dried and pressed layer sheets of seaweed or algae), Temaki; a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. I also at one time featured Musubi, spam slices on top of salt-treated rice. (This variety is popular in Hawaii). I have yet to make Inarizushi, sushi with toppings stuffed into a small pouch of fried tofu. There are still lots of sushi types but for today I am serving Chirashizushi.
Chirashizushi (?????) means scattered sushi. It is a bowl of sushi rice topped with mixed inredients, raw or cooked. Chirashizushi is filling, for me at least. It is faster and easier to make than the other types of sushi. It is also interesting because the ingredients are often a chef’s choice when eaten outside.
To make Chirazusushi, you’ll need a bowl of sushi rice and your favorite toppings. To make sushi rice you’ll need:
3 1/4 cups water
3 cups Japanese rice
1/3 cup rice wine
3 tbsp sugar
1 tsp salt
Japanese rice tends to be sticky compared to other rice grains that’s why its ideal to use it so they don’t fall apart.
1. Pour rice into rice cooker. Wash it as you would wash normal rice. Pour 3 1/4 cups water and cook.
2. In a pan, combine rice wine, sugar and salt. Put pan on low heat and stir until sugar dissolves. Cool the mixture.
3. When rice is cooked, put it on a large plate and pour the vinegar mixture over and mix evenly and carefully with a wooden spoon.
4. Fill half a bowl of sushi rice and garnish with your favorite, for me: sa’amon (salmon), maguro (tuna-the redder, the better), surimi (crab sticks) and beni shouga (pickled red ginger). I only forgot to put nori bits.
You can add cooked and uncooked toppings.
This is my entry for Ruby Tuesday, hosted by the Mary, theTeach.
Also for Iska’s blogoversary blowout, celebrating four years of glorious food! Congratulations Iska!
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When spring comes, the colorful flowers are expected. Red, yellow, orange, pink, even purple, blue and white! Winter to spring is like living in Pleasantville but suddenly waking up in the present…
Personally, winter colds hinder my enthusiasm in the kitchen, especially baking. Spring as it has always symbolized brings hope and makes me look forward to better cooking days.
The different flowers springing up in various colors…a photographer’s haven so to speak. As I mentioned last week, spring brings with it the allergy and annoyance of pollen. 😛
So how can we enjoy the beauty of flowers sans allergy? Bake and decorate. I am still a novice with baking, all the more decorating 😀 So pardon this cupcakes with melting cream on top lol. I can’t get that right…Also, I won’t be sharing a recipe for now. Hopefully soon!
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Pollen allergies…How does that sound on a beautiful spring day? Well, the beautiful flowers we looked forward to seeing during winter are somehow bringer of allergies 🙁 Unfortunately, hubby and I got them…I have been absent from class most of the days because of this attack (as I fondly call it). Clogged nose, itchy eyes, sore throat, cough and sneezes plus headache are all in the package…anti-histamine helps but very little…
So what I did today was cook something hot that hubby would surely like…though spicy dishes are not on top of my list, I made red curry shrimps and I say its really hot! It felt good somehow-being able to breathe and actually smell the curry dish before me. Also, I had to drink lots and lots of water to wash away the spiciness…
Which curry color do you like best; red, yellow or green?
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Come Tuesday, all 9 of us (including our trainer) were surprised (and it wasn’t the first time!) when Nenad gave us souvenirs he bought from Paris, each of us received Eiffel-tower-engraved-keychains and a cute light-changing-pen along with boxes of sweets the French bakers are known for! (I am sure my classmates wondered why I took photos lol). At first I took a macaroon- shaped-chocolate truffle. Exaggerated as it may be, it was heaven in a bite, too bad it was just a bite haha, its the kind that has the right sweetness you like melting in your mouth. Then, I took the chocolate-filled mini eclair , another ‘bitin’ treat!——Last I had was a layered mini-cake (below photos), tastes like tiramisu, with softness that gets better as it lingers, the thin layer of chocolate was a pleasant addition…sayang talaga isa na lang ang natira kasi. 😀