Feeds:
Posts
Comments

Archive for the ‘Sandwich’ Category

Oreos Text2B

I was already in my teens when I was first introduced to an Oreo cookie. Yes, I never had that twist ’em, lick em, dunk ’em kind of childhood.

Growing up, my go-to vanilla-filled chocolate biscuits were Hi-Ros and for me, these were the best. But, when I tasted Oreos, it was love at first bite! What made me a convert, was how deep and rich its flavor was compared to Hi-Ros. Since then, Oreo cookies  have always been a constant cookie companion.

Now, you’d ask me, why trouble myself with making a homemade version, when a quick trip to a sari-sari store is easier, and cheaper? Yeah, I’ve thought about that too. Well, the answer is simple. SIMPLE ingredients.

HO5

In this recipe, we’ll use ordinary ingredients like sugar, eggs and cocoa; not those ingredients that you only read in chemistry books and experiments. I mean, what would you rather put into your mixture: white sugar, or fructose and thiamine mononitrate? 

So what are you waiting for? Here’s the recipe.
(more…)

Read Full Post »

LBTxt

“Breakfast is the most important meal of the day.”

I was once told to “eat breakfast like a king, lunch like a prince, and dinner like a pauper”  but in this time and age, when we have to wake up even before the rooster blares his morning cock-a-doodle-doo, a proper breakfast meal is often considered one of the lesser morning priorities.

Personally, breakfast isn’t really my thing. Sure, there is the occasional cereal and pancakes, but most of the time, nada; unless, I wake up really early to prepare something. And during these times that I treat myself to some morning grub, it’s usually the staple Filipino kind – longganisa and eggs.

WHAT is a longganisa?

While the Germans have their bratwursts, the Americans their hotdogs, and the Mexicans their chorizos, we Filipinos have the longganisa. And like most sausages all over the world, the longganisa also has its variants: there are garlic-loaded ones, there are jamonados (distinctively sweet) and my favorite, the combination of these two flavors.

When I pamper myself to a morning feast, the sweet, garlicky longganisa is a favorite, paired with eggs over easy, and another definite must-have, sinangag.

But for someone like me who loves to cook, long-si-log (longganisa, sinangag at itlog) can sometimes be boring. So, one fine morning, I decided to turn this favorite Filipino breakfast into a burger.

Imagine a sweet garlicky peppery homemade longganisa patty, topped with cucumber slaw, fresh tomatoes, atchara (pickled green papaya) and fried egg, sandwiched in a toasted sesame bun. That’s MY kind of breakfast – in sandwich form.

LB Anatomy

Here’s how I do it:

(more…)

Read Full Post »

CMStext Throwing parties at home is not new to me. In fact, I always prefer parties at home over dinners in restaurants. Not only are they cheaper, I always have fun preparing the food and experimenting with new dishes to serve. Since chopping ingredients and the cleaning the pots afterwards are tiresome, I always see to it that the food I make are easy to prepare. When my brother celebrated his birthday last month, he requested for some mini burgers for his party. I have always been proud of my burger recipe, however, making the burgers require careful attention, making sure that the patties are cooked just in time so that you don’t serve cold burgers. Unfortunately, it was just us two in the house at that time so I have to think of a replacement that can be prepared ahead of time. So goodbye burgers, and hello meatball sliders.

CMS Dissect

So why meatball sliders? I have seen in a couple of Food Network shows meatball subs recipes. What I like them is that the meatballs and sauces can be prepared ahead of time and can just be reheated before serving, without losing its quality. In fact, the meatballs get even more moist, and the flavors meld as they while away the time, resulting into more succulent meatballs and a more flavorful sauce. Meatball subs are commonly served in a baguette and then cut into serving pieces. Since I want to make them individual sliders, I used mini french rolls instead. It is important to note that the recipe calls for Japanese breadcrumbs soaked in milk. Others would say that this is just a recipe extender. Well, yeah it is, but the breadcrumbs also has another purpose, its addition guarantees moist meatballs. The meatballs are then cooked in  tomato sauce. If you are pressed for time, you can use canned/bottled spaghetti sauce and that is just fine. Of course, making your own lets you personalize the sauce. Combining some techniques I use in my burger patty recipe and that from Allrecipes.com, here’s the recipe for my meatball sliders: (more…)

Read Full Post »