Update 8/11/2011
...not totally satisfied with the result (I WANTED A RANDOM PIC IN THE HEADER!!!), but that has to do.
For now. :)
Update 8/11/2011
...not totally satisfied with the result (I WANTED A RANDOM PIC IN THE HEADER!!!), but that has to do.
For now. :)
This was what we had last Saturday:
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| Fried Salted Fish and Squash with Malunggay in Coconut Milk |
Nothing fancy, but that's soul food for me! Not for my sons and hubby, though, since I know they prefer meat with their veggies (except for the youngest, since he also likes salted fish). LOL
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This week's Featured in Food Friday player is:
Cooking with K
This week's Food Friday post is: Fresh Mami Noodles (In Chicken Broth)
It has been raining here continuously for the past few days that I (not quite unexpectedly) had this craving for something hot, soothing, and it has to be prepared FAST. What else but noodle soup! It's a good thing that I decided to buy a pack of fresh mami noodles (flat type) and I still had some leftover chicken broth. Basically the only ingredients that I needed to get what I wanted. ;)
First I washed the fresh noodles twice since usually they are a bit salty. Then I heated up the chicken broth; once really hot I dumped in the noodles. When the noodles were almost cooked I managed to find some native cabbages and so I dumped them in, too. Yeah, just lots of dumping! lol. I no longer had to add salt since my broth was already seasoned, and the saltiness from the fresh noodles was just right. I couldn't resist adding chili flakes to my plate, though! The hotter the better! :D
I happily slurped and got my hot noodle soup fix that day! :D
You can put lots of other ingredients into that bowl (like boiled eggs, carrots, spring onions, chicken, fried garlic, pepper...etcetera! the list can be endless specially if you're adventurous with your food) but all I really wanted that day was a simple bowl of hot mami noodles in chicken broth. For me, the broth is just as important as the noodles. That's why sometimes I hesitate ordering a bowl of noodle soup in restaurants; sometimes the broth and noodles just don't taste good together. Or maybe it's just me...and my quirky tastebuds! lol
I wonder what everyone's going to be posting this week! Love love love the variety of food being posted! ♥
Thank you so much for playing! Much appreciated! ♥
post for:
Reminder: Please link back here (you may use the Food Friday buttons located on the right sidebar) if you're playing... and don't forget to visit other players as well and leave them some comment love! thank you.♥
get the InLinkz code
Cooking with K
 |
| Cooking with K is an awesome food blog which is filled with her family's tried and tested personal recipes. So if you're craving for one of those home-made goodies (like granny used to make), then do check out her site! |
-----------------------------------------------
This week's Food Friday post is: Fresh Mami Noodles (In Chicken Broth)
It has been raining here continuously for the past few days that I (not quite unexpectedly) had this craving for something hot, soothing, and it has to be prepared FAST. What else but noodle soup! It's a good thing that I decided to buy a pack of fresh mami noodles (flat type) and I still had some leftover chicken broth. Basically the only ingredients that I needed to get what I wanted. ;)
First I washed the fresh noodles twice since usually they are a bit salty. Then I heated up the chicken broth; once really hot I dumped in the noodles. When the noodles were almost cooked I managed to find some native cabbages and so I dumped them in, too. Yeah, just lots of dumping! lol. I no longer had to add salt since my broth was already seasoned, and the saltiness from the fresh noodles was just right. I couldn't resist adding chili flakes to my plate, though! The hotter the better! :D
I happily slurped and got my hot noodle soup fix that day! :D
You can put lots of other ingredients into that bowl (like boiled eggs, carrots, spring onions, chicken, fried garlic, pepper...etcetera! the list can be endless specially if you're adventurous with your food) but all I really wanted that day was a simple bowl of hot mami noodles in chicken broth. For me, the broth is just as important as the noodles. That's why sometimes I hesitate ordering a bowl of noodle soup in restaurants; sometimes the broth and noodles just don't taste good together. Or maybe it's just me...and my quirky tastebuds! lol
I wonder what everyone's going to be posting this week! Love love love the variety of food being posted! ♥
Thank you so much for playing! Much appreciated! ♥
post for:
Reminder: Please link back here (you may use the Food Friday buttons located on the right sidebar) if you're playing... and don't forget to visit other players as well and leave them some comment love! thank you.♥
get the InLinkz code
Having this on a weekend was a treat (usually my salad greens are gone by the time weekend starts, lol)! Good thing hubby bought a pack again!
Ingredients are: salad greens (arugula and lettuce), salted peanuts, cucumber, tomatoes, sauteed mungbean sprouts, crunchy garlic, and my lime-olive oil-dill-balsamic vinegar dressing.
I miss adding the avocados...
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We just found out earlier today that a relative died. I never really knew her that much because she was from hubby's side of the family; but still, she was part of the family. We plan to send a comforting sympathy gift by tomorrow, while my sisters-in-law will visit the remaining family members.
Knowing that a family member is no longer there for you physically is such a sad thing. Something that I wouldn't want my sons to experience, but I know it can't be helped.
This is part of life, and we all have to deal with it in our own special way.
However hard and painful it might seem....
Knowing that a family member is no longer there for you physically is such a sad thing. Something that I wouldn't want my sons to experience, but I know it can't be helped.
This is part of life, and we all have to deal with it in our own special way.
However hard and painful it might seem....
The first Featured Food Friday player was drawn automatically last Monday night (when link collection stopped), and InLinkz' random pick was
...drum roll, please....
I Can Do That! : CRÊPES WITH BUCAYO
ps. I would like to let the players know that I will be using your pictures but will always link it back to your post and give you the credit...hope you're all fine with that. Your picture and link will then be posted in the following:
And now for my Food Friday post... :)
My post this time is about the PILI NUT (Canarium ovatum). I don't plan on talking about the most widely used part of this nut, the kernel (which can be candied, made into pastillas, or simply eaten raw). I'll be mumbling about another edible part of this seed, the pulp.
There it is: fresh ripe pili nuts, straight from the tree:
Some people break them open immediately (to get to the kernel inside) or tend to wait till the nuts are dried and then proceeds to open the shell. But not my family (in the province, since that's where my father planted some pili trees). Usually after picking, we immerse them in hot (not boiling) water for a few minutes; just until the skin retains the slight indention after you press on it. If you place it in the hot water far too long it will harden, so be vigilant; 15-20mins, at most.
Now this is the messy bit: peeling off the thin and shiny skin to reveal the pulp inside. The pulp is soft and clingy, and fibrous. The color's usually brownish with some green tints and removing it from the shell is quite easy. Still, it can get pretty messy! Don't tell me I didn't warn you. Well, of course you can always wear gloves. lol.
Once removed, the pulp can be eaten immediately (they say it's an acquired taste, and I agree). I didn't like it at first, but after I ate it together with fermented raw fish (yeah, doesn't sound very "nice". lol), I was amazed at how good they tasted together! My father said that they eat the pulp as a side dish (and usually with the fermented raw fish...forgot what they call it, but the fishes were small. Unfortunately, you can also feel the crunch of the bones when you eat them. LOL).
It doesn't have an impressive shelf-life, so usually we only prepare a small amount each time. If needed, we store some of the pulp inside the freezer which some say can last for about a week; but we're not really sure, since usually it gets eaten before the week ends. I read somewhere that the pulp can also be pickled or made into spreads...interesting! Will have to read more on that...
The 'cleaned' shell can then be sun dried. Once dried, you can open the hard shell and eat the kernel inside.
Opening it isn't easy, since the shell is really hard. I tried it once and gave up; the nut went flying all over the place! You need the basic tools, like maybe a hammer and some pliers. LOL
UPDATE: 7/30/2011
...would love to add that I forgot to mention another ingredient which makes eating the pili pulp a pleasure: calamansi juice (which is added to the fermented fish). Thanks to Stoic_Khail for pointing that out. :)
...and i remembered the bagoong fish: my father called them 'Kuyog'. I believe it's also similar to ziganid fish or padas. Not too sure, though. But am 100% sure my father called it 'kuyog' and it was always a pleasure getting our supply from Bicol during those days. :D
post for:
Reminder: Please link back here (you may use the Food Friday buttons located on the right sidebar) if you're playing... and don't forget to visit other players as well and leave them some comment love! thank you.♥
get the InLinkz code
...drum roll, please....
I Can Do That! : CRÊPES WITH BUCAYO
 |
| Scrumptious post by Ms. Oggi! If you're passionate about food, then you should check out her blog! Delicious recipes coupled with amazing food shots...you're in for a yummy treat! :) |
- Sidebar of this blog (for a month)
- Link will appear in the Featured in Food Friday page above (still figuring how to add a picture)
- Food Friday wall post (Facebook)
- Featured in Food Friday album (Faceboook)
---------------------------------------------
And now for my Food Friday post... :)
My post this time is about the PILI NUT (Canarium ovatum). I don't plan on talking about the most widely used part of this nut, the kernel (which can be candied, made into pastillas, or simply eaten raw). I'll be mumbling about another edible part of this seed, the pulp.
There it is: fresh ripe pili nuts, straight from the tree:
Some people break them open immediately (to get to the kernel inside) or tend to wait till the nuts are dried and then proceeds to open the shell. But not my family (in the province, since that's where my father planted some pili trees). Usually after picking, we immerse them in hot (not boiling) water for a few minutes; just until the skin retains the slight indention after you press on it. If you place it in the hot water far too long it will harden, so be vigilant; 15-20mins, at most.
Now this is the messy bit: peeling off the thin and shiny skin to reveal the pulp inside. The pulp is soft and clingy, and fibrous. The color's usually brownish with some green tints and removing it from the shell is quite easy. Still, it can get pretty messy! Don't tell me I didn't warn you. Well, of course you can always wear gloves. lol.
Once removed, the pulp can be eaten immediately (they say it's an acquired taste, and I agree). I didn't like it at first, but after I ate it together with fermented raw fish (yeah, doesn't sound very "nice". lol), I was amazed at how good they tasted together! My father said that they eat the pulp as a side dish (and usually with the fermented raw fish...forgot what they call it, but the fishes were small. Unfortunately, you can also feel the crunch of the bones when you eat them. LOL).
It doesn't have an impressive shelf-life, so usually we only prepare a small amount each time. If needed, we store some of the pulp inside the freezer which some say can last for about a week; but we're not really sure, since usually it gets eaten before the week ends. I read somewhere that the pulp can also be pickled or made into spreads...interesting! Will have to read more on that...
The 'cleaned' shell can then be sun dried. Once dried, you can open the hard shell and eat the kernel inside.
Opening it isn't easy, since the shell is really hard. I tried it once and gave up; the nut went flying all over the place! You need the basic tools, like maybe a hammer and some pliers. LOL
UPDATE: 7/30/2011
...would love to add that I forgot to mention another ingredient which makes eating the pili pulp a pleasure: calamansi juice (which is added to the fermented fish). Thanks to Stoic_Khail for pointing that out. :)
...and i remembered the bagoong fish: my father called them 'Kuyog'. I believe it's also similar to ziganid fish or padas. Not too sure, though. But am 100% sure my father called it 'kuyog' and it was always a pleasure getting our supply from Bicol during those days. :D
post for:
Reminder: Please link back here (you may use the Food Friday buttons located on the right sidebar) if you're playing... and don't forget to visit other players as well and leave them some comment love! thank you.♥
get the InLinkz code
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