Friday, December 11, 2020

Inom ka ng Inom

Alak pa alak pa.

Lasing ka nanaman.
Madaming sinasabi na pag gising ay di alam. Madalas nating sisihin ang taong lasing. Dahil tayo ay nagsasalita sa pananaw ng taong nakakakitang sya ay lasing. Tama ka! Lasing nanaman ako! Dahil yun ang nakikita mo.

Pero bago maganap ito ano ang kinalaman mo.
Ano nga ba ang tunay na alam mo sa buhay ko.
Sino ka para husgahan ako. Sino ka para sabihin ang patutunguhan ng buhay ko. Hindi ito isinulat para sabihing tama ako at ang iniisip mo ay mali. Naitala ito dahil tama ka. Oo lasing nanaman ako.

Patawad kung ito ay mali sa paniniwala at pananaw mo pero sana maniwala ka din na di wala itong kinalaman sayo.
Lasing ako. Oo. Uminom ako. Oo. Pero di ko intensyon na saktan ka, pakialaman ka o kung anumang kinatatakutan mo dahil lasing ako. Kaya’t wag kang matakot o mangamba o mangialam kung lasing ako. Dahil ang totoo wala itong kinalaman sayo.

Tuesday, December 8, 2020

Chicken Sotanghon Soup | What’s Cooking | MarkMyName

Simple way to relieve hangover. It’s party season again although we know that most of us are really not allowed to party, being resourceful that we are, we can always find means to celebrate apart. Virtual e-numan is really a thing now and TBH I find it hard to you know, being drunk along at home. Hehehe 😝 unlike if you go to a real or physical drinking session. I’m not sure why? Do you feel the same?

We’ll, here is a meal that will surely relieve your hang over.

Super simple and definitely budget friendly.

Using leftover chicken, some leftover veggies - those na papasok sa qualifications ng chopsuey, pwede na yan!

Noodles. Here I used Sotanghon but of course no judgement if you want to use other noodles like canton, soba or even pasta. Pasok din yan!

Ang importante dumighay ka!


Thursday, November 26, 2020

Adlai Porridge | What’s Cooking | MarkMyName

If you think healthy is boring, I agree. I always stereotype the idea of healthy with salad, less salt, low carb and all other food that we are used to eat. Specially in the Philippines where carb plays an important role in every meal. I’m sharing this blog not because I follow a particular diet at the moment but because I want to trigger your creativity on the idea of healthy meals.

Key is to have healthier alternatives which doesn’t sacrifice the flavors you crave for. For instance this adlai based arroz caldo recipe which is pretty much super close to morning lugaw favorite.

Adlai is also grains but have more benefits and we can say it’s lesser evil than the usual carb we are used to. Texture and taste are almost or close to rice and corn. Carbs and sugar is definitely lesser than some other form of grains. 

Adlai is much longer to cook than white jasmin rice so we need to watch the cooking time.

Let’s dig in to the recipe.

Chicken (choice cut)
Fish Sauce
Salt and pepper 

In this recipe, I don’t want to give measurements because everything will be up to your liking.

Procedure in cooking Adlai:

Wash the Adlai at least 2 twice. Just like how you clean the rice. 
In a pan, sear the chicken with a bit of oil until the skin is a little brown. 
Add ginger, onions,and garlic, the sauté to bring the aroma. 

Add the washed Adlai grains, add chicken stock.up to 4 times cup of the adlai. Add fish sauce, salt and pepper to taste. Simmer until the stock thickened.

The smooth soup texture can be achieved by increasing the cooking time. When the stock is fully reduced and Adlai is still loose or not fully cooked, you can add water and just adjust the taste with fish sauce. You may also opt to add slurry to achieve the lugaw bigas with malagkit. .

Once cooked serve it with

I hope I was able to share tips on how to make boring lugaw or rice porridge a little healthy.


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Tuesday, July 21, 2020

Naughty Nuri Warung Bali Indonesia | Honest Food Review | MarkMyName

Bali Indonesia was probably one of the most sought after travel destinations before the pandemic. This is our second time visiting Bali but all destinations we went into are pretty much new this time.  I guess that’s the beauty of this place, they’ve got so much to offer.

One of which is the food. Honestly the first time we went here we were not able to enjoy some outside food because we are always in the hotel. And we always order for room seevice. This restaurant tho does not offer authentic Balinese cuisine. 

We’ve learned about this by asking our boss who keeps on coming to this place every time she’s in Bali. We got curious on why she loves the food so much well in fact there are lots of restaurants that offer the same menu in Manila. 

This our vlog featuring the bests of Naughty Nuri;s Warung menu. Spoiler :) This is honestly and sincerely the 1st time I enjoyed Mac and Cheese. Please watch, subscribe and comment if you've been there too or you want to try visiting the place.


Wednesday, July 15, 2020

Legit Carbonara, Almost | What’s Cooking | MarkMyName

If you’re a Filipino, you probably won’t call it Carbonara or probably will not consider this as pasta recipe. Growing up as a Pinoy all pasta served are overflowing with sauce. Maybe because most store-bought pasta, we had are not durum wheat semolina based which are a bit mussy and doesn't have a bite. To mask that mouthfeel of the locally made super affordable pasta, we tend to add more sauce. In the case of carbonara, we tend to add all-purpose cream and cream of mushroom. Which somehow or technically called pasta alfredo.

As I became more expose to food and culture, I was able to understand the originality and evolution of some popular dishes. Carbonara for instance is something that is completely different from the profile all my Filipino friends are familiar with. We have to understand that there are key ingredients to achieve the authentic flavor that are not widely available or almost impossible to find.

This is my Carbonara recipe, almost legit version.

500g of San Remo Pasta spaghetti
250g of smoked bacon (not honey cured) as replacement to guanciale. Choose the one good amount of fat.
Good amount of parmesan cheese as replacement to pecorino romano cheese. Since you we are trying to achieve the closest possible flavor. Please but a little more of good quality and not those that are grated or in a dispenser bottle. Also, choose the one with salty profile.
The cured meat and cheese are very important on this recipe.
Ground black pepper
2 eggs.

Cook the pasta per packaging procedure. Make sure it has a good amount of salt in the water. Keep a cup of pasta water.
In a pan, render the fat of the meat.
In a bowl, mix a handful of cheese and eggs. Beat.
Once the pan started to have oil, put the cooked pasta and toss the oil.
Turn of the heat, put the egg and cheese mixture, black pepper and pasta water. Continuously mix it all pasta are covered with the mixture.
Rest for about 30 seconds.
Serve with more cheese and more black pepper, as desired.

This recipe is inspired by Simone Remoli on his Youtube Channel. Adjusted according to Pinoy taste and available ingredients at the supermarket near me.



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Monday, June 22, 2020

Kimchi Jjigae Hack | What’s Cooking | MarkMyName

That spicy sour pork soup base you can achieve without the complexity of the original or traditional jjigae recipe. Quarantine made us all resourceful as we can be. When lockdown was declared and all the korean restaurants are closed all you got to squeeze is your tastebuds to remember the flavors and mock it. Your favorite korean restaurant may be closed but if you have the following in your pantry then we’re all good !
-Chinese Cabbage or Nappa cabage
-Pork Liempo 
-garlic and onions
-pork broth or pork bullion 

Missing ingredients in my pantry during quarantine:
-bean paste / deonjang
- red pepper paste / gochujang
- tofu
-spring onion

Cooking hack:
- pour some sauce or paste from kimchi.
- add Tabasco Red Pepper Sauce. To get that sour and spicy taste. .

Sautés the onion and garlic and pork. Let the fat render. Add water and pork broth. Add kimchi and more cabbage. Season with salt and pepper. 

Add Tabasco Red pepper sauce. Add as much until you measure your desired flavor.

Served hot.



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Friday, June 19, 2020

Shapes of Fatherhood: San Remo Father's Day Contest 2020

Father’s day photo contest: What pasta shape best describes your dad?

Father’s day is right around the corner but how do we make this day extra special for all the dependable and downright awesome fathers and father-figures out there who have helped shape our lives? With the magic of pasta!

For San Remo Philippines, pastas are more than just wonderfully shaped noodle varieties. Pasta is the secret ingredient that shapes great family bonding experiences and memorable moments.

And just like our beloved pastas, our dads come in all shapes and sizes. They are someone we look up to and someone who is always right by our side. What pasta shape best describes the fathers and father-figures in our lives? Is he like a spaghetti noodle; old fashioned? Or maybe a bowtie pasta that loves to look good and presentable all the time?

Share with us what’s the perfect pasta shape that best describes your dad and snap his favorite pasta dish. The most creative and witty photo and caption will get a chance to win a San Remo pasta package and 3,000 Sodexo GCs for their dad.

How to join:
  1. Like and follow San Remo Philippines on Facebook and Instagram.
  2. Pick a pasta shape that best describes your dad/head of the family, make a pasta dish with it, and tell us why in the caption.
  3. Post your entry between June 17-June 28, 2020 on Facebook or Instagram and tag us with the hashtags #PastabilitiesThatShapeYou #SanRemoPH #FathersDayWithSanRemo. Make sure they are set to PUBLIC.
  4. The most creative post will get a chance to win a San Remo pasta package and 3,000 Sodexo e-GCs.
  5. 6 winners (3 on Facebook & 3 on Instagram) will be announced on June 30, 2020 at 3pm on San Remo’s FB and IG Page, and will be contacted via personal message on how to claim their prize.


Monday, June 15, 2020

Homemade Tortilla | What’s Cooking | MarkMyName

Pardon my kitchen, my camera and everything about this video. It’s made out of boredom. Well, maybe not. It is made out of excitement to try things out of the while alone in my apartment and the world is still in lock down.

Been literally dreaming of playing in the kitchen with flour. I have a fear of using flour as ingredient because of my traumatic handling when I was still a kid. Nonetheless this time I even tried making my own tortilla from scratch. Using flour. I can’t even imagine the stress I had doing all the measurements. I am used to cooking but I don’t exactly or precisely measure ingredients. I think though recipes have measurements the flavour acceptance varies. 

For this recipe in particular I just looked for it on the internet.

4 cups of flour
1/4 cup of olive oil. I use La Española Extra Virgin Olive Oil. It gives additional flavor of tart and fruitiness.

1/2 cup warm water
1 1/2 tablespoons of salt

Add salt in flour. Add the extra virgin olive oil ad water. Knead. Dust with flour as you knead. Cur into 1 to 2 inches depending on your preference. Flatten using rolling pin or glass bottle. Heat in a non stick pan.

You can use this for quesadillas, soft tacos , shawarma among others.



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Saturday, June 13, 2020

Ilokano’s OG Style Pinakbet | What’s Cooking | MarkMyName

Just like how we all treat Adobo as our national ulam. Ilocakos version of it, is pinakbet. Why do I say so? Each household have their version of adobo right? From adobo sa gata, adobong puti, CPA among others.

Ilokano’s have countless ways of pinakbet too. I remember my grandma cooking it in a claypot and putting all the vegetables and dried tinapa altogether and steaming it with fish paste. She even press the fermented fish with hot water to season the vegetables. Will tell a tale of that soon and who knows I will make a version of that too.

 This is my very own version. May I say too that this is the most common one way other Filipinos do they pinakbet.

Pinakbet veggies about a kilo 
-Bitter gourd (ampalaya)
Other optional veggies 
You may also add kamote to bring sweetness.
Half cup of onion
Half cup of garlic
About 3 tablespoon of ginger. Yes! That’s they key! It brings a different dimension to the flavor and it tones down the fishy flavor of the fish paste.

- a cup of pork with good layers of fat.

Render the fat of the Pork. Once brown and has oil, saute the garlic, onion and ginger. Add your veggies. Start from those that need to be cooked first. Y’all know what I’m saying 😉
. Add fish paste. Let it steam. Seasoning with little pepper.

Cooking Tip :
Do not stir too much. Let the steam of the fish sauce cooks everything. Cover the pan.

Since you started to cook those veggies have a tougher texture, assumes that those that you put on the last part are the softer once and can be cooked through steaming.



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Monday, June 8, 2020

Stop and Move On

The world started go move and Im stuck here all alone.
On the same spot, I haven’t moved anything yet.
All were in the where the same place when you left
I haven’t stepped a foot outside because I’m scared.

The usual sight in my room remains the same
Only you were not here beside me asleep 
I still lay on the same side leaving that space for you
Hoping you would come back and as they were

The bedroom door is always open to find light
In darkness I see little shadows strike from the window
I stare at the door and I see you packing your things
It fades in the dark and there I was saying goodbye 

All I say is I will be okay even if it hurts to be left alone
Its been a while but I haven’t really moved any
I’m stuck in this little old room holding to what I can
Keeping the memories tight and trying not to change

Friday, May 22, 2020

I Miss You Home

When you wished to live a little for yourself.
I was so selfish I didn’t want it to happen
I thought of myself living alone without you
Seems I can’t, that’s why I tried to stop you

I made excuses that you may never leave me
You were there even if you couldn’t live a little 
The space is so narrow you cannot breath
The room is so dark not even a spark can lit

Now here in the darkness we choose to part
Everything seems to turn out just what it should be
You are not here, I’m all alone in the room
All I can do is to scream in silence of my throat 

Just as you wish to live a little without me
The space became so wide I lost you in my sight
I can’t tell if it’s the darkness that makes us apart
Or because we asked  our lives to live a little.

Sunday, March 15, 2020

Cabbage and Mushroom in Garlic Olive Oil | What’s Cooking | MarkMyName

Comfort food during weekends. When you don’t have much time to think of any recipes. Just open the fridge and look for some greens (vegetables) . Got some meat. Throw the meat in a pan with butter. Add the vegetables. Drizzle a good amount of La Española Extra Virgin Olive Oil in Garlic Flavor. Season it with salt and pepper. Serve That simple!

Full of flavors coming from the meat, butter and extra virgin olive oil garlic. Need not to worry about other seasonings. Besides the sweetness of the vegetables should be the star of the plater.


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Friday, January 3, 2020

2020 is MY YEAR

2019 wasn’t beautiful, it wasn’t a success , nor something I thought would be.

It was a curved and rough road where presence of light is so little that all you can do is close your eyes. Realize that as you lose your vision you start to exhaust all your other senses.

2019 wasn’t my year as I always declare it. It wasn’t a blast as we always want it to be. It was tiring and exaggeratedly exhausting. It did push be to the rock bottom, dark and messy as I can never imagine.

2019 was really tough but it has gone too fast. Tough times shape good character. But you will never know that until it’s over. And even before you knew it it’s already done. You now a better men than you were. Welcome tough times! It defines success!

We may not know what 2020 will bring us! How will it shape us? How the roads will look like? Whatever this year holds for us, I had a great lessons to have with me from 2019!

Faith, hopes and prayers are the weapons I will bring with me. 2020 is MY YEAR!