It’s been a week already since coffee is not around here in our apartment which lead to left over buns. I can’t eat buns without coffee in the side so  I decided to toast the bun in the pan, and use the jelly from Popeyes.

Very easy to prepare when you are hungry and in hurry, just cook it in hot water and ready to eat when its cook. This is what I eat these past few days when I have no time to cook for viand.

This is my own version of Afritada, if you have read my blog about the green peas that I bought for 5,000 won  instead  of 3,000 won this is how I cooked  it. As tomato ketchup is not present on our kitchen I just used fresh tomatoes we still have three pieces of tomatoes in the fridge that time.

Anyway this are my ingredients:

• Meat (Pork), Potatoes, Green Peas, Tomatoes, Vineger, Salt, Water, Pepper, Onions and Garlic

My Procedure:

1.  I first boiled the pork in  cup of water and vinegar then I removed the pork from the soup
2. In a clean pan/skillet I saute onion and garlic, when it is brown I added the sliced tomatoes
3. Afterwards when the tomatoes are partially cooked I added the pork, mixed it and cooked it for few minutes
4. Then I add the soup where I boiled the pork, I simmer for few minutes and I added more water
5. To taste I added salt and pepper
6. When it is starting to boil I add the green peas and lastly the potato and let it cooked until its ready

Well that’s how I cooked my own version of Afritada though it looks like Mechado because of the green peas, haha. It is so yummy and I am craving for this food now. You should try to experiment in your food, on the available ingredients you have in your kitchen. You maybe never know what does it taste like unless you cook it.

As what I have said on my health blog we bought prunes or dried plums yesterday and we mixed it in the blender with water and turn it to juice that’s how simple it is done.  Prunes taste like raisins but it is not raisins,

Prune juice is distilled from dried plums, usually by re-hydrating the fruit in water and extracting the liquid. The deep purple elixir is a virtual cocktail of beneficial nutrients and vitamins. Although the most famous characteristic of prune juice is its high-fiber based laxative effect, experts suggest many other health benefits are also possible. Source

After I lost my writing career online errr I mean opportunities on writing blogs since my blog with PR was deleted and I didn’t received any writing offer I don’t earn anymore, I eventually published my old post from my deleted blog to my blogs which are distribute according to categories so don’t be startled if you think you already read them, they are scheduled post which is so good that I did because I am quite busy these past few days not on writing article but on tweaking templates.

Yes, I design themes for free at first but my friend keep telling me to ask for fee, so I eventually did and the blessings keep pouring, I don’t know if I can make them all. Charot!  Oh well, as I would like to tell story how do I started with this, its not the day for being nostalgic, so I hope I could post on Thursday.

If before I wake up two o’clock in the afternoon now I have to wake up at 10 o’clock in the morning just to continue dropping EC to my frequent visitors,  if before I just log-in to Facebook once to twice a day now I don’t log-in at all, so if you wish to contact me just email me because I also seldom open blogs, haha.

By the way, I am quite busy today. Pookie bear is really annoying sometimes because when he knew you are busy he will make you more busy, instead of frying the chicken breast without oil I have to grill it with the electric grill, it would be fine if I am not going to clean the grill,. so it took me long time to clean the kitchen.

Haist,  just wanna say thank you to Ate Vernz for the untiring support for promoting my designs to her community (I owe you one!) ,  haha and to everyone who promoted it as well, too many to mention you know who you are my heartfelt thank you, I really need bread  as this moment because my father has no job so my mother asked me if I already earned from writing articles, if you don’t know yet all my earnings were send home, so far in my two years of existence in blogging world I earn $300 and a few, lol. So small but its better to have something than nothing, right?

Last Sunday, June 12 is my father’s birthday (Happy Birthday again tay!)  and as usual it is just a normal day. Independence day bring memories to me because  once upon a time I went to school with bruises and marks,   do I need to blame the Philippine miniature flag? Haha!

As I am blog hopping today I just felt dizzy then I suddenly remember I am not eating yet,  so I immediately get up the bed and find something to cook in the fridge. What I found is 184g of pork, so  I fried it with its natural oil and chopped some onions, I made my own version of Sisig. Mixing the meat with lazy lime, black pepper, soy sauce  and a little dashed of salt. My grandfather usually prepare Sisig way back then when he is still alive to be there “pulutan” as a child I love tasting what older people eat even sometimes they’re going to tell me, it is not allowed for kids and it will makes me sick.

If you don’t know yet according to Wikipedia  Sisig is a Kapampangan term which means “to snack on something sour”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices. That’s why its popular to Tarlac, because it was originated in Central Luzon.

This is my first time to buy, cooked and eat fish in my almost two years stay here in Korea. There are times I think it is very ironic because way back in my old town, I always eat fish  as we are surrounded by water (our province) and I always had a complaint “fish again” as fish is more cheaper than meat.  I think way back then I already cooked different menu for fish so it is not tiring to eat like fried, adobo, paksiw, pinangat, ginata, sinabawan, escabeche and etc., sardines is already included in the term fish huh?

When I went here in Korea I expected I am going to eat more sea foods because it is my favorite, shrimps, clams, squid and more but I am damn wrong, in my first year all I ate is instant food, noodles, instant burger patties, ottogi soup and other food that is unknown to me. Before I spend one year I am so glad that I was able to tasted fresh meat and cooked fresh food, because my previous months was really depressing maybe that’s the reason why I loss weight that time because I just ate noodles plus our rice is also instant, microwave oven was very helpful that time. My husband is even pissed off of me complaining “I have nothing to eat”.

By the way I bought this fish without permission yesterday, I just told him I am going to by beef for my source of iron but since it is kind of expensive I had these fishes which same price of it (lol). When I reached home I cooked it and he was annoyed because he said I told him I am not going to cook it but I am cooking it. He thought I am going to eat the fishes raw with vinegar, we didn’t understand each other when I told him I am going to cook it in vinegar. So he said if the apartment and his clothes stinks I am going to pay, gladly it didn’t not because I turn on the cooking fan and close the bathroom door and open the window as the fan tube or whatever term is passing through our bathroom.

My ingredients:

Fish, onion, garlic, vinegar, salt, water

Procedure:

• Wash and clean the fish, remove the intestines and gills
• Put it inside the pot, add vinegar, water and chopped onions and garlic
• Cooked it and add salt to taste
• Let it boil until it is cooked and done

In our town they called this recipe as “Pinangat” or “Pangat” which is kind of surprising to me because just add it with ginger we called this “Paksiw” in Tarlac. I think this is far different from the Pinangat of Bicol which is a nice blend of taro leaves, chili, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf, commonly called “Laing”  in Manila.

This is my meal the other night, Kimchi Fried Rice. It’s been a while since I ate this fried rice so I decided to make one for me after preparing Pookie bear’s meal. Well I also cooked sauteed squash in soy sauce yesterday, there’s a bit left hopefully I can finished it before it get spoiled.

My ingredients:

Rice, kimchi, garlic, onion, salt, oil and eggs

• Saute the garlic and onion
• Put the kimchi, mixed it with the onions and garlic and cooked for few minutes
• Add the rice (steamed) and mix it all together
• Then add eggs continue mixing it like frying a normal fried rice
•  Seasoned it with salt to taste
• Serve hot.

This is what I have cooked today, Filipino style beef pork steak (bistek), as I have only pork in the fridge. It tasted good and it did not last until tomorrow (lol), I have eaten it all in one meal.

My Ingredients
Pork,  kalamansi (lemon),  soy sauce, black pepper, garlic, onions, cooking oil

Procedure

• Mixed kalamansi or lemon juice and soy sauce then add pork (beef), garlic and ground pepper. Soak if for few minutes.
• Light fry the onion rings
• The fried the pork(beef) until brown and set it aside
• Then  cook/boil the marinade for 1 minute
• Arrange beef (pork) slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef.
• Served hot

This is my favorite soup, I mean viand “nilagang baboy”, I cooked it last weekend and I just finished it today as I am the only one who’s eating meat. Pookie bear told me that it looks like I put too much water,  I did it intentionally so I can drink a lot of soup which I believed healthy and will give me energy to start my day online.

Nilagang baboy or pork nilaga is easy to cook, all you need to do is boiled the pork and the vegetables together, you don’t need special seasoning, salt and a bit of mono-sodium will do.