Pancit Palabok Recipe

For the love of noodles, yesterday I experimented how to make pancit palabok sauce. Here is my version 

Ingredients:

For Pancit Palabok Sauce:

a can of cream mushroom 

1 glove of garlic

1/2 onion, minced

1 tbsp atchuete powder or 2 tbsp od atchuete oil

In a frying pan, saute garlic and onion until golden brown. Then, add cream of mushroom. Mix the atchuete in a small glass with a little splash of water, then add this to the pan. Bring the sauce to boil and simmer for 10 minutes.

For toppings

a can of tuna chunks

spring onion

hard boiled eggs

fresh lemon, sliced

fried garlic minced

fried Onion

pork Chicharon ( used ground crootons)

 

For the toppings you can always experiment. You can even add some cooked shrimp, squid, smoke fish etc. What I did yesterday, I sauteed the tuna with garlic and onion. And after I drained the cooked  sotanghon, I put it a a plate and poured the palabok sauce. Then garnish with toppings.

Here is my pancit palabok for my food trip friday entry: 

Stir Fry Vegetables with Noodles

Stir frying is an umbrella term used to describe two techniques for cooking food in a wok while stirring it: chǎo and bào . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique.The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Cantonese restaurant patrons judge a chef's ability to perform stir frying by the "wok hei" produced in the food. This in turn is believed to display their ability to bring out the qi of the wok.

  

Two days ago while sorting out my things, my mouth craved something to eat. It wasn't fish, chicken, neither beef. Checking at the freeze which was full of vegetables and fruits. Suddenly, hits my mind to make a stir fry. And when I opened the cupboard to get some spices I saw some canton noodles. So, I added noodles to my stir fry that came out so perfect and delicious. It is my comfort food indeed. 

 This was before I add the noodles

Oil Painting Is Artwork

Have you ever seen an original piece of artwork and thought, "wow, I would love to have that in my home, if only it was a different size or color oil painting?" Or perhaps you have seen an artist's work and really admired their style, but not found anything that was just right for your home. You may have left that experience being kind of bummed, as your quest to find the perfect piece of cheap oil painting artwork for the the space above your bed or in your hallway is forced to continue for another day. The truth is that you need not fret. In many cases, most any contemporary painter is more than willing to produce a custom painting in color and size.

Baked Red Mullet

I picked this fish two weeks ago because I want to make something different for Sara's dinner. I didn't know the name of the fish in English. I know that my father used to bring home this kind of fish when I was a little kid. And I love they way he cooked it. But it was fresh unlike this, it's frozen fillet. 

 Out from my curiosity with this fillet fish.  I entered in google seach engine the name tag from the plastic bag  " PARUPENEUS HEPTACANTUS". I found out that  "parupeneus heptacantus" is the scientific name of Red Mullet Fillet. 

Accoring to Wikepedia: The red mullets or surmullets are two species of goatfish, Mullus barbatus and Mullus surmuletus, found in the Mediterranean Sea, east North Atlantic Ocean, and the Black Sea. Both "red mullet" and "surmullet" can also refer to the Mullidae in general.

This my own version for baked red mullet.

8 red mullets fillet
juice of one lemon
a dash of dried basil leaves
3 tbsp olive oil
dash of pepper and salt
fresh parsley
minced onion
ounce of white wine

1. Rinse and dry the mullet fillet
2. Spread fillet in a baking pan, skin side down.
3. Add lemon juice and white wine, sprinkle a dash of basil leaves, pepper and salt.
4.Sprinkle with olive oil and add the minced onion and parsley.
5. Baked at 350 degrees for 15-20 minutes.

 You can served it with steamed vegetables and couscous. 

MYM- IKEA Center

Outside IKEA Center with messy carts

Capture from my mobile camera

FTF- Nilagang Baka

Yehey, time goes so quickly. It's Friday once again and time to drool our eyes food trippers!

This was when I went to my friend on Sunday, and it was perfect because Ate Naty served this nilagang baka for lunch! When she invited me, though I finished lunch at home, I didn't refused to grab it. Ang sarap kaya! Hehehe!

My share for Food Trip Friday!

Shoot Me - I'm Alone

It's Thursday once again, and about time to show some pictures of me. Time to brag my weekly image . lol!
On Saturday, I was alone at home, I get bored and this silly imagination of mine think of something to enjoy my little freedom.

Here's what I did, my share for shoot me:

Can you guess what I did? 

If yes, then...leave a comment :-P

Dare to share your shots? Headed on to Forever in Blue Jeans