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 !
Ingredients 
-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. .

Procedure:
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.
Enjoy!

#MarkMyName

__________________________________________________

More foodie adventure on my YouTube channel : MarkMyName 

Full story on my blog
http://markmyname1107.blogspot.com

Daily life adventure on my facebook page
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instagram : http://instagram.com/eats_markmyname

Twitter : http://twitter.com/markmyname1107

#MarkMyName



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.



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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

Procedure.
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.

Enjoy
#MarkMyName

__________________________________________________

More foodie adventure on my YouTube channel : MarkMyName 

Full story on my blog
http://markmyname1107.blogspot.com

Daily life adventure on my facebook page
http://facebook.com/markmyname

instagram : http://instagram.com/eats_markmyname

Twitter : http://twitter.com/markmyname1107

#MarkMyName


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.

Ingredients 
Pinakbet veggies about a kilo 
-eggplant 
-tomatoes 
-okra
-Bitter gourd (ampalaya)
Other optional veggies 
Sigarilyas 
Patani
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.

Procedure:
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.

Enjoy!
#MarkMyName


__________________________________________________

More foodie adventure on my YouTube channel : MarkMyName 

Full story on my blog
http://markmyname1107.blogspot.com

Daily life adventure on my facebook page
http://facebook.com/markmyname

instagram : http://instagram.com/eats_markmyname

Twitter : http://twitter.com/markmyname1107

#MarkMyName

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