Pasta al Pomodoro (Badass asian remix)

Parents are gone, lets make some food.

I seriously just bs-ed this in about 12 minutes. Haters gonna hate.

:::Ingredients:::
I package (1 lb.) of angel hair (vermicelli) pasta
2 cans of peeled tomato
I roma tomato, finely chopped
4 small cloves of garlic, crushed then minced
1 half a large onion, or 1 small one, finely chopped
olive oil
soy sauce (I'll explain this later)
4 to 5 leaves of basil, torn into small pieces
parmesan cheese (no green can or I will cut you)
garlic salt and crushed red pepper to taste

:::Preparation:::
1. You know what to do. Boil some water, salt that ish, put your pasta in. wait to come back to boil, cook for 4 minutes.
2. Fry minced garlic in 2 tblsp. of olive oil. When golden brown, add finely chopped onion and another tblsp. of olive oil. Saute for 4 minutes while pasta cooks.
3. Add canned peeled tomato and finely chopped fresh tomato. Press with a potato masher until smooth, yet chunky.
4. Add 1 tsp. each of black pepper and garlic salt. Add soy sauce (this replaces some of the salt other chefs would use. It adds umami, I'm Asian, what more of an explanation do you need?) Around one tsp. should be good.
5. Drain pasta and mix with sauce.
6. Plate that ish, top with cheese, eat while being badass. Serve with wine and bread or something. Fxck bitches, get money, all that sort of frivolity.

Homeboy Chilaquiles

This recipe I inspired by my friend. Whenever me and the others are at her house, 4 times out of 5, we have Chilaquiles. Mind you, she's a straight up white girl. But it's easy to make, so yeah, this is my version.

Chilaquiles, by distinction, are cut up fried corn tortillas topped with a sauce, left to simmer and soften, and then topped with cheese. Flourishes and creative additions are welcome, and often encouraged.

I like rice, so it is the basis for mine. You can surely replace the rice with more fried tortilla, if you wish.

Homeboy Chilaquiles (original preparation)
- 1 cup cooked white rice
- 2/3 cup water
- 1 tsp. Chicken and tomato flavored bullion
- 1 tsp. Taco seasoning
- 1/3 cup shredded cheese of choice (I used cheddar jack)
- 1/4 cup pico de gallo
- a handful of fried corn tortilla (crushed tostada, tortilla chips, homemade fried corn tortilla, etc.)

:::::Prep:::::
1. Simmer the water with the bullion and taco seasoning, until it starts to bubble. Add the rice, little by little. Then add the pico de gallo, with juice. Stir, cover, and let simmer over low heat for 5 minutes.
2. Uncover, fluff. Add crushed fried tortilla and cheese, stir to combine. Cover, turn off heat.
3. Let sit for one minute. To plate, top with more fried tortilla and cheese.

Flourishes: shredded beef, pork, chicken, fried or poached egg, beans.
For meats, mix in while adding the rice and pico de gallo. For beans, mix in with fried tortilla and cheese. For egg (any style), add on top at the very last step.

It's a really easy, comforting dish. Be careful about burning the bottom of the rice, or sticking to the bottom of the pan, so make sure to leave it at medium-low to low heat.
Be careful, as well, about over seasoning. It can be very easy to over salt this dish, so keep the seasoning to it's optimum level.

Homeboy Chilaquiles

Food Truck Review: The Lime Truck

So this past Saturday was my baby cousin's 1st birthday and baptism. My uncle and aunt are pretty young and they live in Irvine, so they keep in touch with some modern trends like the food truck craze that has been prominent for the past few years.

My uncle and aunt tried numerous food trucks and picked this one for the baptism/birthday party for my baby cousin.

The menu they had there was:
Tacos: Hanger Steak, Pork Belly, Carnitas
Other: Carnitas Fries, Vegetable Curry Lavosh
Salads: Fried Chicken Salad, Kale Salad

I tried the Hanger Steak and Pork Belly tacos, with Carnita fries and the Fried Chicken salad. I stole a bite from my mom's Lavosh as well.

Well-established among the depths of the internet and (don't take my word for this, as I've only heard from my brother" the #1 food truck in the Irvine area, and the #2 restaurant in the Irvine area, which are both great attributes.

The hanger steak taco was good, well marinated and savory yet spicy, that came topped with a chipotle-spiced coleslaw. The pork belly taco was my favorite, with a prominent aroma and taste of cinnamon, topped with the same coleslaw and a house guacamole that had black beans studding the green mixture.

The carnitas fries are one of their most famous dishes, taking an American Classic and topping it with carnitas, sour cream/crema, the house guacamole, and coleslaw. Great symphony of flavors.

The fried chicken salad was prepared with spinach and other greens with a well seasoned breaded cubed chicken breast. Dressed in a light vinaigrette, this was a light and comforting salad to eat.

The wait was moderate, not too slow but not fast either. It could be a longer line when they're on the clock since this was a private event.

I'm not going to give them much of a score since this is my first food truck experience, but I will be confident in giving them a 9.0 out of 10 for friendly service, clean facilities, and above all great food.

the BEST ramen I've ever made

Oh hey, haven't seen you in like, 5 and 1/2 months, food blog. Yeah, due to schoolwork and such I don't have a lot of time for recreational cooking (sadface), but I just had a 4 day weekend, so I cooked pretty frequently.

Especially since my parents left no food in the house, and I had no money.

But yeah, I got home from school a few hours ago. Caught up a bit on Doctor Who, watched Space Jam, and took a nap.
Greatest 3 hours of my life.

For dinner, I had to fend for myself since my parents were at work.

And I fell upon THE GREATEST semi homemade recipe for Ramen.

the BEST ramen I've ever made

:::Ingredients:::
-1 packet of instant ramen (gourmand's demise, but I was lazy) +the bullion packet it comes with
-1 large button mushroom, diced (yields 2 tbl.)
-2 tbl. of diced onion
-1 tbl. of Butter
-1 tbl. of prepared tomatillo salsa (sometimes advertised as salsa verde)
-1 tsp. of Worcestershire sauce
-dash of Soy Sauce
-salt and pepper to taste

:::preparation:::
1. Melt butter in a sauté pan, and place diced onion. Sauté, and season with salt and pepper. When thoroughly sweated, add diced mushrooms and Worcestershire sauce. Heat through, add tomatillo salsa, and turn off heat.
2. Cook instant ramen accordingly, using half of the bullion packet.
3. When ramen is thoroughly cooked, add your mushroom/onion mixture. Top with soy sauce. Let return to simmer, plate in ceramic Japanese bowls with Japanese style chopsticks.

So yeah, it's inspired by Southwestern steakhouses. Pretty damn good, butter added a smooth texture. Sautéed mushrooms and onions, and soy added umami. Tomatillo added a tinge of sour heat. Raisins in Worcestershire added sweetness.

So basically, most if not all of the flavor profiles were in this bowl of noodly badassery.

And now I'm reveling in the foodgasm, watching the alcohol episode of Glee.

I can hear the Parent Unions screaming murder from hear.

Peach and Chicken Arugula Salad

Very Simple, but very flavorful. 5 ingredients.

Ingredients
1. 1/2 a large peach, or 1 small one
2. 2 cups of Arugula (or you could switch out half of the arugula with Romaine)
3. 1 oz. of Cooked Chicken, Cubed
4. 1 tsp. of Olive Oil
5. 1 tbl. of Blackberry Jam
+ Salt and pepper to taste


Preparation
1. (chop romaine if using, and) Place Arugula on plate.
2. Saute cubed cooked chicken in olive oil until crisp, and then flip.
3. Dice peaches according to size of cubed chicken, then place on top of arugula.
4. Place sauteed chicken on top of salad.
5. Mix blackberry jam with olive oil, and warm in the microwave for about 15-20 seconds.
6. Drizzle on top of salad. Salt and pepper to taste.

Serves 1, great for lunch or light dinner.

Lumpia Shanghai and Bonfires

So on Wednesday, my friend decided to have a bonfire and had everyone bring foods. I wanted to put some effort and actually bring something made from home (there were 12 bags of chips--I'm not even joking) so I rummaged through my pantries, searching for an idea. My friend asked me to bring something savory since most people would be intent on bringing cookies or something of the like.
I flipped through various cookbooks trying to think of something to make. Maybe tortilla cups with ground beef...
No, there's no ground beef. Maybe something with a graham cracker crust, I have a lot of those...
Oh shit, she said something savory...

*brainstorm*

I opened my freezer door and started frantically taking things out. Sure enough, I found packets of Filipino deliciousness all the way in the back. Lumpia Shanghai, in chicken and pork varieties. I thought they were going to be more of a chicken crowd (everyone there was white except for me--Welcome to orange County...) so I decided to make those. I went to sleep, making sure to be awake early so I can get ready. I was showered and ready by 11 am, smelling of Fiji scent Old Spice deodorant. Then I get a text from my friend saying "**** is not going to be at the bonfire until about 3 or 4 so I'll pick you up then"

Slightly saddened at my early franticism, I sat down in my living room and watched some movies. A session of the Breakfast Club and a Transamerica later, it was 3 pm. I got up, fetched my lumpia from the freezer, and got our deep fryer from beneath the sink. I started preheating my oil at 400 degrees fahrenheit, and breaking up my frozen-together-lumpia with a scraper blade. With success, I waited for my oil to heat up.

I fetched some sweet chili sauce from the pantry, and prepped a few tupperwares ( a large one for the lumpia, and a small one for the sauce).

In the small tupperware, I mixed :
~1/3 cup of Sweet Chili sauce
~about 1 tbls of Sriracha sauce
~1 packet of ketchup (from any fast food place--mine was In-n-Out)
~1/2 tbls of Honey
~and a dash of soy sauce

I put the cover on a zhoozed (zhuh-zd) it up a bit before frying up my lumpia. I fried it in 3 batches, lining my tupperware with sheets of paper towel to soak up the oil. I separated each layer with another sheet of paper towel. My friend soon there after came to pick me up.
Everyone raved about the lumpia. Its about the only Filipino food that is slightly familiar to Americans. Imagine their faces when I show them balut, dinuguan, or No. 5 soup.
But that's for another time.
I came home smelling like bonfire, and in turn, my clothes, hair, bedspread, and room smelled like it for a couple of days as well. Suffering from only 5 hours of sleep, I soon went to bed about 3 hours earlier than I usually did. I woke up the next morning in a daze, wearing my clothes from last night, my contact lenses still on, and smelling of smoke. I chalked it up to it being summer.

Restaurant Review: Oeeshi Sushi Bar and Grill

I entered the restaurant as I have many times before, with my family for dinner. We were immediately seated at our usual table with the gentle waitress asking us for drinks. Everyone ordered hot tea and watched Jeopardy on the flat screen tv, the other permanently stationed on the sports game of the night.


Given their extensive menu, I contemplated a sushi roll plate...or maybe teriyaki salmon? I asked my dad if we were to order a sushi and sashimi plate to share amongst us ("pika pika" as Filipino's like to share: A term I've come to define as share and munch amongst others, like a tapas or appetizer plate) and he said yes. So I decided against a sushi roll plate to see one of their many dinner entrees. They come with a bowl of rice and two house salads: A spring salad with mandarin slices and bits of chicken, and shredded iceberg salad with crushed ramen, both salads topped with wonton strips. Bowls of miso came for everyone who ordered other things, me stealing one of the bowls for myself. I snacked on pieces of sushi and sashimi while waiting for my chicken and grilled shrimp plate.

I ate every bit of food that was on my plate, partaking in my ritual of grabbing the teriyaki-soaked piece of lettuce my chicken rested on and placing it on my bowl of rice, letting it soak up all of the sweet and salty goodness. The teriyaki sauce at Oeeshi is probably the best teriyaki sauce I've ever eaten. It's delicate balance of sweet, salty, and a hinted background of smokiness contribute to its tastiness. When I finished my plate and cup of tea, the bill came with a complimentary plate of honeydew melon slices. I contemplated asking for a scoop of azuki bean ice cream, but I noticed how enlarged my stomach had gotten, and let my body recover from its large meal while nibbling on melon slices.

I sat in the car on the way home letting it all hang out-- your body's way of saying "whoa, nice job eating that creative piece of awesome--now let it show for all to see so that others may know that you, a person of great taste, just ate a delicious Oeeshi meal".

I give Oeeshi Sushi bar and Japanese Grill a 9.0 out of 10 for a clean, friendly atmosphere, perfectly kind waitresses and chefs, and delicious food in perfect portions.

Stuffed Portobella Mushrooms

A project my mom put me on to figure out what to do with our passing mushrooms...

So here we go!


STUFFED PORTOBELLA MUSHROOMS
serves 8
(store in airtight container for up to 5 days--not that they'll last that long)

Ingredients
- 8 portobella mushrooms
- 1 lb. of ground beef
- 1 medium sized onion, diced
- 2 stalks of celery, sliced
- 2 stalks of green onion, thinly sliced (optional)
- 1 red bell pepper, small julienne
- 1 6 oz. bag of stuffing mix (you probably have leftover from thanksgiving)
- 1 egg
- 1/2 cup of liquid (water/stock/broth etc.)
- olive oil
- Worcestershire sauce
- Shredded or Crumbled cheese of your choice (optional)

Procedure
1. Prep your mushrooms- dab with a wet paper towel to clean, clean out the ribs (the funny black stuff on the bottom) and cut off the stems. Drizzle with olive oil
2. Grab a generously sized saute pan and drizzle with olive oil. Over medium heat, place your diced onion and let caramelize.
3. Take your ground beef out of the package and straight onto the pan. Break up the beef and let brown for a couple minutes. Place your sliced celery in the pan and cover for a few minutes. Then place your julienned red pepper in the pan.
4. Place half of your sliced green onion in the pan, and then put your stuffing mix in.
5. Grab your 1/2 of liquid and place it in the pan, stirring to mix. Cover for a couple of minutes.
6. Break your egg into the pan and mix quickly, making sure that the egg doesn't hit the bottom of the pan. Splash with Worcestershire Sauce as you like.
7. Take your mixture and divide evenly among your 8 portobella mushroom caps. Then top your mushroom caps with cheese as preferred.
8. Set your caps on two baking sheets (or better yet, one large one if it fits).
9. Place 1 baking sheet at a time under a broiler set to high for 5 minutes, then check for done-ness. If need be, set it under the broiler for an extra minute or two. Take it out of the oven, and garnish with the rest of your sliced green onions. Repeat process with as many pans as you have (I used two)
10. Eat, preferably accompanied by moans of pleasure.







Enjoy the recipe! I legit just improvised this the other day. Praise me...

Oh heyy...

Yeah, you know how I said on July 3rd there was going to be this bigass party where I'll post recipes and/or pictures of catering food for my aunt's wedding?

Yeah, that never happened.

instead there was a party for my grandpa's birthday (my grandpa who died about a couple weeks before said party was to occur~yeah, I have no idea why, i think it has something to do with Filipino culture? I really don't know) and there was just a lot of food that we got from Sam's Club because we didn't have enough time to cook a lot. I made a bullshit Bouillabaisse that was really just me putting shit together in a pot. Everyone raved about it. What bullcrap. And yeah. So I really don't have recipes or photos from that excursion. But I did end up cooking today.

I made tacos! I love Tacos. Tacos are very good...



Whoa, sorry there, i was just drooling. But yeah, it was really easy to make also.

::::::::YUMMY NUMMY SHREDDED PORK TACOS::::::::

(Picture from teh interwebz- Pretty much looked like this)

::INGREDIENTS::
-leftover shredded pork (just cook your pork over medium heat with liquid and garlic salt)
-fresh salsa of your choice
>tomatoes, fresh jalapenos, onions, cilantro+salt and pepper to taste was what I used
-Hot sauce (I used tapatio)
-lettuce
-cheddar cheese
-water or stock/broth of choice
-vegetable oil
-tortillas of choice (I prefer corn, but I only had flour :c)

::PROCEDURE::
~~Set stovetop to medium heat and drizzle oil around a saute pan to coat.~~
1. Place 2 loosely packed cups of shredded pork in the saute pan and brown slightly for a couple minutes, until oil is all soaked up.
2. Add about 4 oz. (1/2 cup) of water or stock/broth of choice to the saute pan and 4 oz. of salsa.
3. Stir to combine and cook for 2 minutes.
4. While that's going on, bring about 4 oz. of oil to another saute pan until it starts to bubble/smoke under high heat.
5. Fry your tortillas to the shape of a taco shell
- place tortilla in saute pan, and hold half of the tortilla out of the oil with tongs.
- when the first half of the tortilla is fried, fry the other half side
- When tortilla is done, drain on paper towel and sprinkle with salt
- repeat process with another tortilla
6. Add hot sauce to your liking (I like a lot of heat, so I added bout 20+ splashes of sauce) to your pork mixture and cook until liquid evaporates (but still keeps pork moist).
7. Grab your taco shells, fill with your pork mixture, shredded lettuce, and the cheese.
8. Bask in the presence of food glory, and dig in.

Experience the food-gasm as you enjoy your home-made, authentic pork tacos.

Beverage pairing: Lemonade/Ginger Ale punch

Here's my bullshit recipe for Pancit Canton

Okay, wow, yeah, sorry guys, I totes forgot to write down the recipe of my mom's pancit because she was really giving me a cooking lesson in pancit, so I didn't have much time to write the recipe, so I'll just give a list of ingredients, and tell y'all what I did.

:::::INGREDIENTS:::::
Egg Noodles
Cabbage
Celery
Carrots
Snow Peas
Boiled Chicken Breasts (boiled in chicken stock)
Soy Sauce (We used Silver Swan brand, a Filipino Dark Soy Sauce: Kind of like a Japanese tamari, but not as strong, like in between regular soy sauce and dark soy sauce)
Sesame Oil (we used Kagoya)
Chinese-Styled sausage (it's a drier, sweet sausage that many are not accustomed to in America)
Chicken powdered bullion

::Garnish::
Chopped green onions(scallions)
Citrus juice (we used lemon, but its traditionally sprinkled with calamansi juice)

Uhh, and here are a few tricks my mom told me to do when cooking pancit (assuming you already kind of know how to cook pancit)

~Boil your chicken in chicken stock so that it develops a deeper flavor
~When cooking your veggies, put your soy sauce (shoyu) and sesame oil in to initiate the flavor palette of the pancit (this is where you'll cook your noodles in the future)
~Put a few drizzles of soy sauce around the pan, and about a scoopful of bullion into your cooking liquid. It'll taste really salty, but you will be cooking your noodles in here, so instead of having bland noodles and concentrated saltiness on top, you'll have fully flavored noodles with a well-developed flavor on the outside.
This picture is one I found on the internet, but it looks exactly like the one my mom makes, so naturally I used it.


Yeah, I'll put a more serious recipe up later, it's just really late and I'm really tired, so yeah.

Restaurant Review: Bravo Burgers

Bravo Burgers is a local chain of restaurants here in the Southern California area serving delicious Burgers and Mexican food. I've been here on many an occasion, sampling the plethora of burger choices, my favorite being the San Francisco Burger, served on Sourdough Cheese toast and avocado slices. But this time, I wanted to try one of their Mexican delicacies on display.

The decor of Bravo Burgers is like an upscale Fast Food joint, where you come up to order the food and to your side are fountain drink dispensers like your typical fast food restaurant, but with much higher quality food, and a nicer ambiance. The one in San Juan Capistrano has Mission-influenced interior decoration, with a palette of deep oranges and reds to enhance the dining experience. The complimentary Tortilla chips and salad bar is free for anyone who orders food. there is even outdoor patio seating, with a wall fountain.

I ordered their Bravo Chicken Bowl, a bowl of spanish-styled rice, refried beans, and Grilled chicken, topped with melted cheese, cilantro, and diced white onions. It wasn't my first choice, but I only had $6.17 with me, so I went with whatever would fill me up, taste great, and at a cheap price too.

With a medium sized drink (and don't forget the complimentary chips and salsa bar), my total came up to $5.75, a meager price for a great meal. I expected the bowl to be around the size of my morning cereal bowl, but was surprised to see a bowl of about 10 inches in diameter, something truly of greatness to a student who just got out of school. Hungry. (I had finals, so my school provided no lunch break)

The chicken was perfectly grilled, and the fresh flavor that the onions and cilantro provided contributed to a phantasmagorical orgy of sorts in my mouth. The rice was well to my liking (something very hard to accomplish, especially to an Asian), and beans were good too. Until the beans seemed to keep pixellating out of nowhere. Like seriously, there was A LOT of beans. Too much to my liking. I wish they had replaced a 1/3 of the beans for more rice, and it would have been perfect.
I enjoyed my beans and more beans bowl with a passion fruit tea (unsweetened, I might add), with about 4 packets of sugar. Yeah, I really think they oughtta invest in some sweetened tea. I hate having to wait for my sugar crystals to dissolve to my liking.

I sat there, enjoying my meal, waiting for a few friends I was supposed to be meeting, listening to my iPod, being a happy camper.

I will definitely come back to Bravo Burger, but maybe for one of their American food choices instead, or maybe a mexican combination plate.

I ended up waiting for my friends so I could satisfy my fried-food craving by eating seventeen too many of their french fries.

I give Bravo Burger an 8.5 out of 10 for great food at ridiculously affordable prices, a clean establishment, and for a relaxed, but contemporary ambiance.

Cooking adventures, here I come!

Yeah, sorry I haven't been posting a lot of recipes. But I'm planning to make this a "everything-related-about-food" blog as opposed to a "recipe" blog. Just so I have more reasons to updates his more.

So expect some restaurant reviews, recaps on parties involving a lot of food (they'll usually be Filipino foods if it falls within the party category...hehhe...) and other shenanigans dealing with the sustenance we all enjoy consuming.

And seeing how I only have one more day of school before Summer vacation, that may happen sooner than you think.

So future blog posts for the following summer:

~Tomorrow, June 23rd: Restaurant review for Bravo Burgers, a local burger and Mexican food joint here in the California area

~Thursday, June 24th: Recipe for my mama's pancit canton. I'm going to be making it for a friend's birthday party, and all throughout Eastern Asian Culture, noodles on your birthday means you'll live a long successful life ^^

~July 3rd: Housewarming party for my family's new house in Las Vegas. We're going to have family and friends over, so there will be food to talk about. It'll also be a test run for some catering food that my mother and I are going to be making.

~July 31st(or somewhere around that time): my Aunt's wedding. this is the catering job my mom and I will be practicing for in early July. Hey, I know we're not hired professionally, (more nepotistically) but any practice is good for the future

~Randomly sometime in the summer: Restaurant review for In-N-Out. Seeing as I'll spend a lot of time in Vegas this summer, chances are my Dad will have us stop at some In-N-Out, in one of the many in Las Vegas. Come to think of it, there is a brand new one opening up in my neighborhood in Vegas...

And yeah. More time at home means more possibility that I will cook at some point. Even though in my school district's shorter-than-the-American-average-length-of-summer, what with summer work for my three College Level courses in Advanced Placement, Driver's Ed and working to get my license, and shuttling between my home in California and our new home in Las Vegas, I doubt I'll have THAT much time to update this here blog...but we'll see, I mean there's already five new prospects for food-related blogs. So the future is looking rather bright.

So yeah, so long. Im'unna go update my other blog.

Sattvic Apple-Pear Crumble

It actually turned out pretty damn well! I was surprised people in my yoga class actually asked for the recipe. That was cool. However, my badass friend Amy and her group (made up of my other badass friends Emily and Alaia) made some pretty legit Margherita Pizza. It was voted best recipe in the class.

And really, I just made a crumble to make an Old Greg reference.

Oh right, recipe!

Uhm, yeah, this recipe is something that I kinda just created, and will be different in a few ways. This recipe contains no added sugar or bleached flours, so its a lot better for you too! I'm not too sure about the nutritional facts, but i'm pretty sure its healthier than that Malomar bar you are eating.

Don't you try and hide that from me. You vile person.

::INGREDIENTS::
- 3 overripe pears
- 2 large or 3 medium Apples of your choice
- 3 tbls. of honey
- 1 tbls. of Roasted Flax seed w/ blueberries (can be found at Trader Joe's or
your local health food store)
- 1/4 tsp. each of cinnamon and nutmeg, divided evenly among fruit filling and
crumb topping
- 1/4 teaspoon of Vanilla essence (no vanillin- only use the real stuff)
- 3/5 cups of Whole Wheat flour (1/2 cup plus then some)
- 1 single serving packet of regular instant oats (or about 1/3 cup of rolled oats)
- 1/4 cup of butter
- optional: chopped walnuts

::PROCEDURE::
1). Peel and slice your pears, then mash them until they are somewhat smooth, yet still chunky.
2). Place mashed pears on a sieve over a bowl, and let drain for 30 minutes.
3). Slice apples, leaving skins on or off according to your preference (yet leaving the skins on is healthier ^^")
4). Take mashed pear out of sieve and onto the bottom of a 8x8 or 9x9 pan.
5). Put sliced apples in bowl with drained pear juices. Drizzle honey on top of apples, sprinkle with half of the cinnamon, half of the nutmeg, and all of the vanilla essence, mix, and let flavors co-mingle for 15 minutes.
6). Put apple mixture on top of the mashed pears, and sprinkle with roasted flax.
7). Cut up butter into small pieces and put into a bowl. Fill with flour and oats, sprinkle the rest of the cinnamon and nutmeg, then cut the butter into the flour and oats until it resembles a biscuit dough. You may add more flax if you wish.
8). Spread crumb dough on top of fruit mixture, and top with walnuts if you prefer, and more roasted flax as well.
9). Bake for 40 minutes at 350 degrees.

And of course, you may add sugar to your hearts content, but the point here is to try and be healthy! Besides, the drained pear juice form the overripe pears will bring enough natural sugars into the crumble, that you won't even need any additional sugars. Just the fruit and the honey does well on its own.

So yeah. Im'unna try and update this more often. Depends how often I can find time to cook. I have a Chemistry final in 5 days anyway, and nearing the end of school means finals, state standardized testing, yatta yatta yatta.

The yoga food class party was actually pretty successful. Everyone was creative didn't really make any bland-ass food. Except Nicole. But her hummus was ruined and needed something quick, so she made some granola.
Bless her heart...

I HAVE DECIDED WHAT I WANT TO MAKE!!!1!

Yeah, that was awkward...

But yeah. I'm going to make a fruit crumble. Mainly because I feel it would be awesome to get a good grade and say "I made a crumble. Teacher said mine was the best!"

And if you don't get that reference, go to youtube and search Old Greg. Some of the most hilarious shit to come from Britain since Fawlty Towers.

But yeah, its consisted of fruits, and a crumble topping made with whole wheat flour, butter, chopped walnuts, and blueberry flavored flax-seed. YUM.

Yeah, once I'm done creating it, I'll post the recipe of it.

Since we are nearing the end of the school year, this means I get to do more fun shit at home and with my friends, so I'll most likely blog more on both of my blogs in the near future.

Possibly one of the Hardest things I'm ever going to have to Cook

So in my Yoga class, we've recently been talking about food, like which ones are good and which ones are bad. There are three classes of foods. One of them is Tinnastic (sp?), which is the worst possible kind. It consists of frozen foods, heavily factory-made food, microwaves food, burnt food, and barbecued food. The other is Rajastic, which is stuff like meats, fish, eggs, sugar etc. The best possible kind is Sattvic, which consists purely of vegetables and fruits, whole grains, beans, and legumes.

My teacher wants us to make a recipe solely out of Sattvic foods.
Some of the restrictions are as follows:
NO garlic
NO onions
NO salt
NO Vinegar
NO Meat
(which completely throws out anything Filipino D:)
NO sugar
NO eggs
NO fats

You get the idea.

...YOU KNOW HOW HARD IT IS (for me, at least) TO COOK WITH NO GARLIC, ONIONS, PORK, OR FAT(s)?

I kind of want to make like an Asian Tofu stir-fry over soba noodles. But there's this one girl in my Yoga class completely OBSESSED with Japanese food, so I don't want to end up making the same thing. And another part of me wants to make a drink or a baked good, because I know no one would try to do something like that. And another part of me just want to do it easy and make Sago Gulaman.

I don't know. All the Sattvic recipes I found online are lame. I'll update when I figure out what I'm going to do.

MULTICULTURAL FAIR TOMORROW!!

It's gonna be fun :D
I made my afghan biscuits, packed them in twos to sell for a dollar. The rest of the food for sale is going to be cupcakes in the shape of sheep, since apparently there are a lot of sheep in New Zealand, and Ginger Ale. Since we clearly cannot sell Ginger Beer to High School Students. Dad kept buggering me about the cookies, asking if he could have some. I told him if there were any leftovers, then yeah. But I enjoy my recent cooking ramblings, I feel like cooking something this weekend. Oh, and Saturday I'm making something Asian with my mom so I can bring something to my friend's Disney Party. Its just going to be me and my closest friends watching Disney movies on Saturday, so I'll probably be cooking with my mom tomorrow night, Friday.
Yeah, I spend my Friday nights cooking with my mom. Wanna mess?

Why is it so hard to find good recipes on the interewebz?

So later tonight, I'm going over to my friend Kori's house for a potluck/ anti winter formal type thing. Me and my friends are going to watch movies and play Wii, and eat foods!
So being somewhat famouse for my baked goods, my friend Kori asked if I could bake something and bring it over for my potluck dish. And of course, I said yes. I have little time, so a chocolate cake mix out of the box will have to suffice. But I am going to spruce it up with a homemade frosting. Trying to find a recipe, I found a great website with many different kinds of frostings/icings. And for any beginners out there, I will establish the difference between frostings and icings.
Frostings generally are fluffy and used for cakes and the like, made of some sort of combination of sugar, eggs, butter, and/or milk.
Icings harden into a a shell-like consistency and are used for cookies like sugar Christmas ones, and are generally made of icing/confectioners sugar, and some liquid like milk, water, coffee for a coffee flavored icing, and some sort of flavoring like vanilla or almond essence.
So I looked in my fridge for butter. And we only have a tbls. of butter in the whole house. Not really expecting much from and Asian household. But we do have copious amounts of cream cheese for some reason (I think my mom was planning to make a peppermint bark cheesecake sometime ago), so I'm going to make a chocolate cupcake with blue tinted cream cheese frosting, decorated with blueberries. I think it should do fine. And I don't think any of my friends are allergic to blueberries. Then again, I could be wrong, like when I gave a lamington to one of my coconut-allergic friends. But let's not get into that...

Sorry Hokey Pokey, you are going to have to wait a little while longer.

Multicultural Fair 2010: New Zealand

If you were looking for information on New Zealand, you can exit the premises now, because you'll probably get more information on the movie set site for The Chronicles of Narnia through wikipedia than reading this.

At the end of February, my school will have its 3rd (thats because its only been open for three years) annual Multicultural Fair, sponsored by the clubs of the school. Being a member of the GSA at my school, my club chose or was assigned or picked-out-of-a-hat...the country of New Zealand.

Now, this is going to be hard, because most people think of New Zealand as an extension to Australia, and it isn't! I know, shocked me too. It just has a similar culture to Australia's due to proximity.

But, being the nice guy that I am (usually) I volunteered to make food to sell at our New Zealand Booth. And I have decided to either make Afghan Biscuits (cookies made with chocolate and cornflakes, oddly) and/or Pavlovas (meringue dessert with whipped creme and fruit on top). All proceeds go towards our GSA for future projects and whatnot.

The proceeding measurements were converted from the Metric system to the semi-retarded American unit of measurement, so some measurements will be a little weird.

RECIPE FOR: Afghan Biscuits (chocolate/cornflake cookies)

Cookie Batter:
14 tbls. of Butter (that's almost a cup, but not so much)
6 tbls. of Sugar (regular white table sugar, none of this au natural cr@p)
1 and 2/5 cups of flour (you may use whole wheat, if you prefer)
3 tbls. + 1 tsp. of unsweetened cocoa Powder
2/5 cups crushed cornflakes (you may use 1/2 cups, if you like yours crunchy)

Chocolate icing:
2 cups of powdered sugar
1 tbls. of melted butter (this is for flavor, use too much, and you'll end up making a fluffy frosting instead of shiny, hardened icing)
1 tsp. vanilla essence (extract)
1 and 1/2 tbls. of milk
2 tbls. unsweetened cocoa powder

To make icing: Combine the sugar and melted butter, and stir in the vanilla extract. Add the cocoa powder and mix until blended. Add the milk (vary the amount of milk, depending on your sweetness preference)and beat until smooth.

Using room temperature butter, cream the butter and sugar using a stand mixer, hand mixer, or bowl and spoon. When creamed (it will appear pale yellow and grainy) add the flour and the cocoa gradually. When combined and still somewhat lumpy, fold in the cornflakes ( yo don't want to overmix at this point, or you will crush the cornflakes further, you still want a crunchy texture). Spoon dollops of batter on a greased or parchment-lined cookie sheet and bake at 350 degrees F for 15 minutes (time varies upon oven ranges, check so that the cookies are browned on the edges) Let cool, and ice with chocolate icing and top with sliced nuts of your choice (almonds or walnuts would be good, but no peanuts)

RECIPE FOR: Pavlovas (Meringue dessert with whipped creme and fruit)

Meringue
4 egg whites
1 tsp. of vanilla essence (extract)
2 tsps. of vinegar (regular, white vinegar--PLEASE no balsamic vinegar!!)
1 cup of sugar

Whipped Creme
This recipe is rather ambiguous, and hard to mess up. Depending on the ammount of whipping cream you use, its best to use either the smallest or second smallest size available, coming in 4 oz. containers and 8 oz. containers, respectively. Beat with a stand mixer or hand mixer, or with a little elbow grease, an egg beater. Gradually add sugar (using 1 tbls. per 1/2 cup of unwhipped creme, and 1 tsp. of vanilla essence for flavor) and beat until stiff peaks form. DO NOT OVERBEAT, or you Whipped creme will turn into butter.

Preheat your oven to 300 degrees F and grease a cookie sheet or oven tray. Beat your egg whites with hand mixer or stand mixer, until very stiff. Fold in the vinegar and vanilla essence. Add sugar (gradually, if you want to be careful, but if you want to be dangerous, go ahead and add it all in at once) and beat until smooth. Form individual pavlovas on cookie sheet with a 4 inch diameter, or one large one about the size of a round, medium cake (9 inches). Put in the oven, and immediately reduce temperature tom 200 degrees F. Bake for 90 minutes.

PRECAUTIONS: They should come out crunchy and browned on the outside, and the consistency of a marshmallow on the inside. ABSOLUTELY DO NOT OPEN THE OVEN DURING BAKING TIME. If your curious as to what it looks like, most ovens today come with lights and oven windows, so DO NOT OPEN YOUR OVEN DOOR. LIKE AT ALL. OR I WILL COME TO YOUR HOUSE AND THROW THE PAVLOVA ON YOUR FACE AND/OR FLOOR.

To assemble your pavlova(s), cool your pavlovas before putting the whipped creme on top, and arrange sliced fruit on top, with kiwis being the original, but various berries being good as well.


I hope you enjoy your Afghan Biscuits and Pavlovas, and coming soon: Hokey Pokey (in lieu of Multicultural fair/New Zealand desserts).