Feeds:
Posts
Comments

Archive for the ‘It’s More Fun In the Philippines’ Category


It’s not our usual fare on the table, for one thing, it is costly when you buy it ready-to-eat unless you prepare it on your own. Sometimes though the thrill of eating something is when you just lift your spoon and fork and taste the delicious recipe in front of you.

Josef brought home a half-kilo of bagnet he ordered from their office. I sliced and fried it and he had it with fried rice and egg for breakfast.  Bagnet is a specialty in Ilocos. Actually, I find it bland and tasteless just like your typical lechon  without the sauce, but then when you mix it with monggo or with  veggies like squash, ampalaya (bitter gourd), eggplant and okra, you’ll have a yummy and tasty pinakbet. And the best partner for your bagnet would be fresh tomatoes mixed with a little fish sauce and  lazona, a  variety of onion  locally produced in Ilocos and other parts of the northern provinces in the Philippines. Or you could dip it with vinegar with lots of red chili, this is one of the best dips used either in pork or fish.

Bagnet, a deep-fried crispy pork with its skin on cooked like lechong kawali and chicharon.

Bagnet, a deep-fried crispy pork with its skin on cooked like lechong kawali and chicharon.

I haven’t tried cooking this yet, we don’t often eat fried pork. I prefer lean ground pork which is so versatile in the kitchen. I found a simple recipe for this from Sandy Daza. Why not try it?

How To Cook Bagnet

  • Boil a whole 3-kilo pork liempo covered for 1.5 hours. (You can use chicken broth instead of water.)
  • Deep fry the boiled liempo. Make sure the cooking oil is still cold when you introduce the meat.
  • Under a low fire, allow the oil to heat up slowly and fry the bagnet till it’s crunchy.
  • Fish out the liempo. Let the oil cool and then repeat the slow-frying step.
  • When done, get a spoonful of a mixture of spring onions, onions and tomatoes dressed in diluted fish bagoong. Then, add a piece on bagnet on top of it and enjoy.

Here’s a tip from Sandy I got from yahoo.com “Watch the bubbles on the surface of the oil. The bigger the bubbles, the more moisture the meat has.

 

 

Read Full Post »


When you see mangoes in season, you’d think  summer is finally here. And some of the sweetest mangoes are grown in our native province in Pangasinan.  My brother brought a whole crate (kaing) of it when they came over last Saturday to celebrate Mom’s birthday with us.

IMG_4709

IMG_4710

IMG_4711

Read Full Post »


IMGP1062-1-3-1

♫♪♫♪On a clear day

Rise and look around you

And you’ll see who you are

On a clear day

How it will astound you

That the glow of your being

Outshines every star

You’ll feel part of every mountain, sea and shore

You can hear

From far and near

A word you’ve never, never heard before…

And on a clear day…On a clear day…

You can see forever…

And ever…

And ever…

And ever more…♪♪♫♪

I think I am having  a LSS. That’s Capones Island located in San Antonio, Zambales. Someday, I would love to come back here and wait for the sunrise…maybe just greet the early morning with a smile.

Read Full Post »


If there are popular street food in every corner of Metro Manila, there are also popular drinks that you will find in malls and yes, food cart on the street. Buko juice and gulaman at sago are just examples of these. Gulaman is simply the Tagalog term for  jelly while sago are tapioca pearls that go with it.  Don’t ask me why they go together but they taste good especially when they’re home-made. The ones they sell in food kiosks  in malls contain only about half a spoon of gulaman and probably  a teaspoon of sago. That’s P10 for you for a small plastic cup. Sago is also used in those very popular pearl and milk teas. I tried making a pitcher this afternoon, it’s better than sodas or soft drinks.  Gulaman of course is so easy to prepare while sago needs a lot of  boiling time to soften.

gulaman at sago

Read Full Post »


IMG_3634

IMG_3636

I haven’t tasted this for quite sometime but I chanced upon a vendor selling it at 3 pieces for P50.00.  They call it suman sa latik –  made from glutinous  rice (malagkit), wrapped in banana leaves then boiled to cook. It’s the latik (coconut cream mixed with brown sugar) that makes it so delicious and tasty. It’s perfect for that hot cup of tea or coffee.  In our province in Pangasinan, we prepare suman  by wrapping them in young coconut leaves after cooking it in  coconut cream then boil it again to get that nice flavor.  I say, ours is better when it comes to taste, not that I am biased of course because suman sa latik is actually bland without the latik. And would you believe that there are as many ways to cook suman as there are so many provinces in the Philippines? Take your pick from what region they come from and they’ll surely vary in taste the more you explore the countryside.

Read Full Post »


This may come a bit  late for last week’s challenge  but you may have noticed that I don’t get to blog everyday nowadays. Just too busy catching up on things at home that blogging has become my least priority. Well, for one thing, I just set up another blog for my grandson so I am somewhat focused there.

I have only two shots that I want to include here, not because they reflect the challenge at hand but they remind me of the happier days when we used to go on road trips with the kids. These were taken at The Farm, a spa facility that boasts of large gardens and  nature at its best. This is located in Lipa City, Batangas, about three hours away from Metro Manila. Would love to come back here one of these days, God willing.

This is their Lagoon where I spent so much time reading and just looking at the ducks feeding nearby. Why not try visiting this place, they have some excellent reviews from people who’ve been there.

 

IMGP0168

IMGP0162

Read Full Post »


Last Friday, while  we were busy shopping for baby Nate’s needs, I had the chance to visit Kultura at  the second level of SM Makati. I was looking for something to give a  friend who is coming home for a two-week vacation this coming October. It’s always the place I visit every time I need to buy something for balikbayan friends. Their merchandise speaks of the wealth of Filipino culture. Some of the goods on display are hand-crafted. I took some shots, but of course.

Don’t you just love those native bags on display here? We call them “bayong” and they are made from buri  and woven into these lovely bags. Back when I was a kid, Mom used larger version of these  to carry anything and everything from the wet market. Now it has become a fashion accessory, you could tie ribbons and flowers and voila, you have a lovely and fashionable shopping bag. And since most of our supermarkets no longer use plastic bags, these reusable and sturdy bags would be handy for those not so heavy items on your shopping list.

Kultura also boasts of sweets and delicacies from every part of the archipelago.  Learn a little of our Filipino culture when you have the chance to visit any of their branches at SM stores.

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 906 other followers