EASY RECIPE : PRAWNS AND DILL


HALABOS NA SUGPO IN OLIVE OIL

 
If you live in an archipelago and you have an allergic reaction to seafood, that maybe the saddest act for you. I have a second-hand experience with someone who is allergic to seafood and mostly shrimp. His lips would turn extremely red and the outer lip area would swell. For a seafood lover, more so a Shrimp and Prawn lover myself, his pain is heaven for me! (wink)


I am not being heartless. It just happens that when I am with him, I get to devour more of the bounties of the seas. Surrounded with water, I get to taste a variety of seafood dishes whenever we travel across the country. When we visit other parts of the archipelago, the freshest of seafood abound and these are mostly prepared in a simple way.


Allow me to share with you a simple Shrimp & Prawns recipe, using two techniques -  Prawns and Dill : Halabos na Sugpo in Olive Oil.

EASY RECIPE : MAPO INSPIRED BREADED TOFU IN PASTA SAUCE


Mapo Inspired Breaded Tofu in Pasta Sauce
 

I am not a vegetarian – I love too much meat to be one (anyone in the same boat with me?). BUT (yes, it’s a BIG but), I do LOVE tofu!


Growing up, I only know two ways on how tofu is served. One, Taho – this delicious soy creation served with caramelized sugar and sago (much like tapioca) and the other, fried tofu with a soy-vinegar dipping sauce. The latter is what my mom used to make while the former is usually bought at a local street vendor who shouts “taho” in the morning. Oh my, this surely brings warm memories when I was a kid!


This dish is a combination of two inspirations. The first inspiration is a popular Chinese dish from Sichuan province known as Mapo Tofu (Mapo Doufu). The other is from a local restaurant I visited on a writing assignment in Laguna back in 2010. I had dinner at Chef Mau Luto ni Tatay sa Bungkol and happen to order a tofu dish that was not only so affordable (Php 50 or a little over US1 per order) and it was truly satisfyingly delicious. More on my gastronomic visit at Chef Mau Luto ni Tatay sa Bungkol here.


With these two inspirations, allow me to share with you a Tofu dish – Mapo Inspired Breaded Tofu in Pasta Sauce.

PINOY FOOD RECIPE : ADOBONG PUSIT (SQUID ADOBO)



Pinoy Food Adobong Pusit
 
For seafood lovers, squid is one of the most delicious and easy to cook ingredients available in the market. Squid is also quite affordable – where a kilo would only cost a fraction of a kilo of medium black prawns.


Before I even tasted Calamari (also known as Calamares, an appetizer in which Squid is dredged in flour then deep-fried to a crisp) there was only one squid dish I have been accustomed to eating – Adobong Pusit.


Adobong Pusit is the only squid dish my mom makes when I was a kid. She makes this Pinoy Food dish with the freshest of squid, cooked in its ink and seasoned with three main ingredients. This is called adobo since it uses the main ingredients when cooking Pork & Chicken Adobo, an iconic Philippine dish loved by many.


Inspired by my mom’s recipe but with a few tweaks I have added, allow me to share with you this easy to whip up Pinoy Food Recipe, Adobong Pusit (Squid Adobo).

TAGAYTAY CITY DINING FAVORITES


SOME GOOD OL’ RESTAURANTS IN A BUCOLIC RIDGE

TAGAYTAY CITY RESTAURANTS
Tagaytay City is known as the 2nd Summer Capital of the Philippines. Over the years, Tagaytay City has been the go-to place for a quick getaway from the concrete jungle. Being an hour and a half away from the metropolis, Tagaytay City has been a haven for anyone who needs a rejuvenating day or weekend.


Over the years, Tagaytay City’s landmark and pride is the stunning view of Taal Lake and Volcano. Being in a bucolic ridge, the air is crisp and chilly. With a panoramic sight and a relaxing environment, one thing made this vacation spot a hit – good food!


Today, numerous restaurants and dining-by-reservation have sprouted in Tagaytay City but there are some good ol’ Tagaytay City Dining Favorites that should not be missed.