Foodnography

Instant Quesadillas with Bean Dip

Blogie — Wed, 13 Apr 2011 03:37:23 +0000

I whipped up some instant tuna quesadillas and some pork & beans for a dip. Check out the recipe at my blog.

Chop Suey

Blogie — Sun, 20 Feb 2011 18:16:59 +0000

This was taken sometime ago at Papa Ching’s Restaurant in Davao City. Their Chop Suey is made with care and cooked only with the freshest ingredients.

Salciccia @ Basti’s Brew

Blogie — Fri, 18 Feb 2011 14:15:05 +0000

My usual fare at my “office” is the Salciccia. I do my Internet-based work and my blogging at Basti’s Brew a whole lot, and whenever I’m engrossed in my netbook I often forget to eat dinner. This is usually what I have when I finally remember to eat. It’s quite filling and very savory.

Soft-shell Crab Kaprao

Blogie — Tue, 15 Feb 2011 19:25:32 +0000

Crab is a wonderful meat, but can sometimes be cumbersome to eat, especially when you’re at a restaurant. So, for those who can’t stand having to crack shell to partake of this delectable seafood, soft-shell crab is the answer.

This dish, Soft-Shell Crab Ka Prao (sometimes called “spider ka prao”), is a tasty rendition by Bangkok Wok in Davao City: deep-fried soft-shell crab resting on a nest of greens, soaked in a delightful basil sauce. As an added treat, they sprinkle deep-fried and crunchified (a la crispy kangkong) basil leaves on top.

Son-in-law eggs

Blogie — Tue, 15 Feb 2011 19:13:51 +0000

This exotic appetizer — with a playful name to boot — is a dish of hard-boiled eggs that’s deep-fried then poured over with a fish-and-tamarind sauce. Crispy chilis (also deep-fried, I presume) and shallots are sprinkled in as well. The taste is on the salty side, but the egg rounds off the edges quite nicely. The spiciness is a major plus!

This was taken at Bangkok Wok in Davao City.

Kami Nabe @ Izakaya Nonki

Blogie — Mon, 14 Feb 2011 12:49:41 +0000

The Kami Nabe dish is an interesting order at Izakaya Nonki. The ingredients — shrimp, salmon, squid and lots of vegetables — are served raw in a thick paper pot, on top of a burner. Read more about it here.

Nilagang Baka

Blogie — Mon, 07 Feb 2011 07:51:18 +0000

A dish that’s a favorite in any Filipino home is the Nilagang Baka, roughly translated as “beef stew”. It’s a stew because the meat is boiled for hours, if you want the meat to be tender and juicy. However, the soup is actually quite thin, which is unusual when you think of stew.

In Cebu in central Philippines, this is called pochero, owing to the bananas. But for people in Luzon, pochero is made with tomato paste and has chorizo bilbao in it.

Cheese sandwich

Blogie — Wed, 21 Jul 2010 11:35:52 +0000

Sometimes the simplest things give the best kind of pleasure. This Cheez Whiz sandwich, for example, was such a joy to look at for its simplicity and straightforwardness. Nothing beats a quick snack to satisfy a craving, right?

This was taken during the Palamantasan ng Sarap, Sustansya at Saya in Davao City last 17 July 2010.

Wagyu Yakiniku @ Tsuru

Blogie — Thu, 10 Jun 2010 10:01:31 +0000

Wagyu is well-known the world over for taste, texture and tenderness. At Tsuru Japanese Restaurant, they serve high-grade Wagyu yakiniku, as well as other yakiniku offerings.

Photo by Christian Te.

Cold Cuts @ Ying Ying

Blogie — Thu, 08 Apr 2010 09:32:48 +0000

Cold cuts composed of chicken, asado, a variety of seaweed, and century eggs. These cold cuts are quite refreshing, but I am no fan of the chicken because of its little bones. Their asado dishes are just the juiciest (Ying Ying and Wai Ying have the best asado in Binondo). We don’t eat century eggs anymore, because China stopped its production due to some health reasons.

Another contribution by Charles Chan. Photo taken at the Ying Ying Restaurant in Binondo, Manila.