google.com, pub-9551754683506821, DIRECT, f08c47fec0942fa0 More Food Adventures: FROM MY KITCHEN
Showing posts with label FROM MY KITCHEN. Show all posts
Showing posts with label FROM MY KITCHEN. Show all posts

How we enjoy Avocados at home.

>> Monday, May 31, 2021

There is a saying that goes, "An Apple A Day, Keeps The Doctor Away." But if you think about it, an Avocado a day keeps the body healthy, much more than an Apple. 

Avocados are rich protein and good fats. So whenever it is in season, we make sure we buy and enjoy different recipes using it.

Here's  one recipe:


And because it's summer, it is refreshing to enjoy Avocados in shakes and juices. But for my family we enjoy it in a Linabug...





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Don't Waste Food

>> Saturday, March 27, 2021



With the pandemic, a lot of people have lost jobs and means to make money. Income is low for some, while others have totally lost means of survival. So in this trying time, it is best that we do not waste any food supply, any food source, and we must not throw away food that have  already been served.

Well, in our house here in Myanmar, we normally make huge batches of food because we're always busy. Sometimes we forget that we still have the dish, but usually, when we do a sit down dinner, the three of use will enjoy left overs from the days we cooked our previous meals. We dub it as "Fiesta Leftovers", because it will look like it's a feast for so many dishes on the table, but we are actually finishing and making sure that the said food we have will not go to waste. 

Another way we can save the food is to upcycle the dish. Or make sure that it will be made into something else, much more delicious and presentable, then nothing is wasted. On my YouTube channel, I have shared the video below. 


Here you will find a way to save old bread and make it delicious once again. 


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Cleaning Dressed Chicken and Duck

>> Tuesday, February 9, 2021

Hello Fam and friends. It's been so long since I last posted. we've been busy here, and our internet connections have been disrupted since the coup last February 1. Today I wan't to share how I clean a dressed chicken and a dressed duck. I have made three videos on YouTube. 

I have separated the videos since my video editor is just a free app and it's only allowing me 7 minutes or less for each video. 


Part 1 showed the cleaning of the whole chicken with salt and running water, and removing undesirable parts;


Part 2 showed the cleaning of the chicken pieces, cutting it into serving pieces;


Part 3 showed the removal of the skin of the chicken pieces, marinating and storing in containers, and of course, the cleaning of the dressed duck.

Cleaning the dressed duck is the same as cleaning the dressed chicken.

Well, there you have it. Will be sharing the food I have prepared in the next blogs.






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Making Garlic Confit at Midnight

>> Sunday, December 13, 2020

I have seen a lot of posts about how we can keep ourselves healthy and still eat good food.  Here's one idea that the French can be applauded for, among other delicious treats in the French cuisine. 
Garlic Confit, the most versatile condiment, spread, ingredient, however you want to refer to it, depending on its use, is my most exciting kitchen adventure today. I made this at 12:01 midnight, with howling dogs in the background, whilst cool winter breeze sends shiver to my body that does not want to sleep. Ha!
Why sleep when the aroma from the kitchen also fills my room that's just adjacent to where I am at.. I ended up making whole-wheat bread, instead.
Thirty minutes after and my Garlic Confit is ready, still sleep eludes me. My whole-wheat bread is on first proofing now. I will leave it overnight.
Tomorrow, after it's baked, I can imagine spreading my Garlic Confit on a slice of warm, freshly baked whole-wheat bread.. Hmmm.. Maybe I will also make Focaccia for my housemates.. We'll see.. 

Anyway, to make Garlic Confit is easy. You just need a small cooking vessel just like the one I used, 3 heads of Garlic and some extra virgin olive oil. Cook it slow for 30 minutes, or until it will get a golden brown color. Let cool, and store in a glass jar. 


You will have 2 things to enjoy here. One, the Garlic Confit, which you can use as bread spread, or smother it unto roasted chicken, roasted beef or pork, or any meat of your choice. You can put it on top your Focaccia dough before baking, or... Hmm the possibilities are endless. You just have to explore and enjoy Garlic.. And two, the Garlic infused Olive oil that you can use for your salads, pasta or wherever you want to use it on. 

With this in mind, I think this is a healthy choice compared to jam, jelly or butter on toast. Won't you agree?

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Unconventional Leche Flan

>> Friday, September 8, 2017



So I am far away from home, on a diet, but is craving for something I could not buy here. Bought myself the ingredients, and voila. 


I think what is really amazing about being a Filipino is that, we can easily find ways, no matter the circumstance, and especially when there is a great need or want.. I have no lanyera for my Leche Flan.. I only have foil, and reusable cans of condensed milk, lol.. 


They came out okay, and yummy.. Craving satisfied.. I will share the rest to whoever I meet tomorrow.. 


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My Simple Fiesta Spread (No Visitors)

>> Monday, August 28, 2017


Today, in Cagayan de Oro City, people are celebrating the Feast of St. Augustine, the city's patron saint, in the Catholic faith. I am no Catholic, but my family have been celebrating, wherever we live, feast days such as today. 


And although I am millions of miles away, I also celebrate with the people in my city. My mom even asked if I have visitors, and she laughed when I said I am the only one in my room. 


Well, these are not grand, compared to what they have in the CDO. I only cooked Chicken Adobo, which, I think is better today, compared to that from my previous as I finally bought a good quality chicken. 


I also found prawns so I am totally in a festive mood.. So happy eating.. 




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Oven Toaster White Adobo

>> Friday, July 21, 2017


It's back to those times when my oven toaster served so many purpose in my life.. hahaha.. Being far away from home just makes you miss so much about home, especially food, that you try to recreate as much of what you miss in the limits of your current situation..

But no problem, my adobo is still adobo, regardless of color, texture and taste, hahaha.. 


I am glad I have this in my room.


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First Attempt of Cooking Adobo in Oven Toaster

>> Saturday, July 15, 2017



Finally found pork at the market..

What to cook??? Of course, Adobo. But this doesn't even come close, silly me.. No vinegar so I used lemons, no soy sauce so I used fish sauce.. add lots of garlic, and there it is.. hahaha


Will try again..


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That Ice Cream Sandwich

>> Thursday, April 6, 2017







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Happy Feast of Our Lady of Mt. Carmel--- Carmen was Lunch Haven Today!

>> Saturday, July 16, 2016


Today's lunch was quite heavy.. We had so much food to eat.. Today, July 16 is the Feast of Our Lady of Mt. Carmel and we came to Carmen, a barangay that celebrates said festival in honor of the said Virgin Mary.. The foodfare in photos are not enough. There were more that we didn't bother taking their pictures anymore.. We just took snaps of the food we had over lunch.. 


This yummy chocolate cake is to die for. It's moist and creamy.. 


Above is meat from the Carabao.. It's so soft, unlike the usual thick and hard meat.. Plus it was cooked just right . 


Vegetable lumpia that tastes like meat.. 


Then there was their Spaghetti. Fish Escabeche and Deep Fried Chicken.. 


Maja Blanca and Tapioca Salad.. 


Fiesta is not complete without Humba.. And this Potato and Pork dish. 


Over all, we were over fed today.. Thank you to our host.. 


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From New Zealand With Love

>> Monday, June 13, 2016








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Tokwa't Baboy

>> Saturday, May 28, 2016












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Pork Soup

>> Saturday, May 14, 2016


I cooked. Yes I did. And this is what I was busy with earlier before lunch time. Well, I wanted to cook Sinigang with the Pork cut that I bought, but I remembered my father doesn't eat Sinigang. 


So I opted for a similar, but a not-sour recipe. My pork soup for lunch. Want some?

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Pork with Baguio Beans & Cherry Tomatoes

>> Thursday, April 14, 2016


This recipe is refreshing. I love the combination of Baguio Beans and Cherry Tomatoes as they burst with flavor in the mouth. 


The recipe is quite simple, really, simply saute the pork in sliced tomatoes, garlic and soy sauce. Add the Baguio Beans and continue sauteing. Add the Cherry Tomatoes just before turning the stove off.. 



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Scrambled Eggs Curry

>> Tuesday, April 12, 2016






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Pizza Time: Spicy Peppermint Basil Minced Meat with Cubed Cheddar, Garlic and Onions

>> Tuesday, March 29, 2016


Today I came home to finish my tasks. By afternoon, I felt tired so I stood and moved away from the computer to freshen up and make pizza in time for afternoon snacks. 


Of course, I didn't make the pizza dough, it's store bought, so with the pizza sauce. 


Spread the sauce evenly on the dough, then layer Peppermint and Basil leaves. 


In a bowl, season minced meat with Italian Seasoning, Cayenne Pepper, Olive oil, salt and a little sugar. When mixed, spread them all over, atop the Peppermint and Basil leaves. 



Then add cubed Cheddar Cheese, Onions and Garlic. Looking at the cheese, I wonder why I am reminded of Cozy Winters..


Cook in a turbo broiler 350 C for 30 minutes. 


On a wooden chopping board, slice the pizza.. yum.,.



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