Food Bloggers Network

Lorraine of Super Sarap is the host of this month’s Lasang Pinoy event, Crockpot Cooking. What I wanted to try cooking in a crockpot is Humba which I have seen recipes of in several food blogs. Specifically, from The Pilgrim’s Pots and Pans. However, when it came time to cook and I started looking in the pantry for ingredients, I found myself pulling ingredients that were totally unrelated to what I had intended to cook!

A stir fry of various vegetables and your choice of a meat or several types of meat and seafood cooked in a high flame on a thick pan for a long time braised in Mongolian barbecue sauces. Quite different if you aren't used to Asian food. Very rich flavor and possibly a fat burner.

I like my tummy. Even when it’s full. But this was crazy.

This Sunday’s dinner was Italian themed, which was a wonderful breather from all the Asian stuff I’ve been eating lately. I knew there was going to be pizza and pasta, and a great few other things that dad decided to put in. It’s funny because everyone came early…or on time this week. I guess being late for the Sunday dinner has it’s own drawbacks - - you miss out on the food and more importantly, you miss out on the stories.

Being the usually lucky girl that I am, I was invited (thank you, Alexei) last Wednesday night to have dinner with a handful of bloggers and photography enthusiasts in this warm place enclosed in Yellow stucco walls called Mi Piace.

This place is celebrating its 25th year. I can’t believe it, and it’s only my 2nd or 3rd time to eat here. I like bangus, in fact I eat them all the time in Cafe. So I guess I know what to order…bangus!

We wanted to go native for lunch on our day trip to Tagaytay so Mig and I decided to have a nice Filipino meal at Viewsite Tagaytay. It was already about 2:30pm and my stomach’s been grumbling , on this trip we wanted to try what Tagaytay is usually known for — bulalo and the tawilis, and a bunch of other little accompaniments.

A curry is a dish cooked with a lot of spices, more like a stew with spices. In our recent study trip to Chiang Mai, I made a Thai curry paste by hand which took me a laborious 30-40 mins per curry mix because we had to roast the spices and pound them together with peppers until we achieved a nice paste (try doing that with a mortar and pestle and you’ll go crazy!).

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