The first time I ever ate Ilocano empanada was at the Tiendesitas. The thin crust color is almost bright yellow-orange. The dough used to enclose the filling is thin and crisp, mostly because Ilocano empanada is deep-fried rather than baked. My daughters loved it even if there was some veggies inside the filling. The next time I ate this was at the Salcedo Saturday Market. When you eat the Ilocano empanada, the filling is special as it contains grated papaya, with a little ground meat from Ilocano longganisa. Dipping the empanada with red chili and vinegar is something to die for.
If you want to know how to make this kind of empanada, here is an Ilocano Empanada recipe
Here is a close-up view of the Ilocano Empanada
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It was my hubby’s birthday on August 29. Since I prepared some barbecued chicken and beef stroganoff, I wanted an aromatic rice to go along with it. Silly me forgot to take some photos of the dishes I prepared. I bought the small sack of Thai Jasmine Perfume (sic?) Rice from Rustans Supermarket (Forbes Park). The aroma of the steamed rice filled the whole dining room. of course the birthday celebration was a blast.
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Pork Siomai (steamed pork dumplings) dimsum bites taste yummy with chili garlic sauce and kalamansi (Philippine lemon). Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. I found this siomai stand at BC Buddies Dimsum Kitchen at the “Fil-negosyo” expo where the exhibitors showed off their products that you can go into business. I forgot how much it cost but I know they also offer siomai, wanton, shrimp dumpling, pork triangle puff, crab meat roll, pork siap, hakaw (shrimp puff), siopao, sharksfin dumpling, shrimp roll and more. The good thing is one doesn’t have to mae them. But how long is the shelf life? It’s kind of scary to hold so much inventory. But yes, the siomai was yummy except I find the “yellowish” wrapper quite unnatural.
Here is a recipe of Pork Siomai. CLICK HERE to get the recipe of Pork Siomai.
Palitaw is a Filipino snack that is made of galapong (a soft dough), rice flour and when cooked, it is topped with white sugar and toasted linga (sesame seeds). According to this food site:
Palitaw literally means to float. Once the glutinous rice mixture floats it means its cook.”>Palitaw literally means to float. Once the glutinous rice mixture floats it means its cook.
Palitaw was the first bakery item that my mom introduced to groceries in the mid-1960’s. According to my mom, she got inspired to start a bakery business when she noticed movie-goers buying bakery items after a movie. She tried her hand at snack items like the palitaw, puto, kutsinta and other kakanin. This soon moved on to breads, cakes and pastries. Now I digress. This palitaw was part of the merienda eat-all-you-can buffet at Dad’s restaurant , 4th floor, SM Megamall. The merienda buffet costs only 95 pesos (plus 12% VAT) but still, you will be satiated. I added a puto bumbong with the palitaw but I don’t really like the taste. I barely taste anything. Maybe I’m used to too much sugar. Anyway, I found a palitaw recipe for me to try out in honor of my mom.
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