Hingpit


Special Sunday Lunch
25 January 2009, 6:41 pm
Filed under: Family, Food, General

Sunday lunch in Cebu is what I call “something else’” meal; it was not special or out of the ordinary but it was not the same serving of food from the Mondays-to-Saturdays nutritional regime.

Sunday was always seafood day, mostly.  Aside from the lechon my parents didn’t miss buying from a suki outside the church, the family enjoyed  fish kinilaw, guso salad or lato, garlic medium-sized shrimps, stir fried small alimango with alugbati, sinugbang isda or pork, stir fried clams or tahong.  On several occasions my brother — who loves to cook and who is often invited to cook for close friends’s family parties — would prepare several side dishes like chicharon bulaklak (deep-fried pork intestines) or Cebuano paklay (goat tripe stew) during Sundays for his drinking buddies.

I make an effort to prepare “something else” for my family on Sundays.  Hubby and I regularly visit the oldest and most popular Sunday market in our neck of the woods, which opens from 6:00am to 2:00 pm. Aside from a wide selection of fresh Asian fruits and vegetables, herbs and spices, the market also accommodates more than 10 stalls offering cuisines from different countries.

Today, hubby bought two Vietnamese special soups; Special Laksa Soup and Special Noodle Soup.  Our regular Thai suki for Sukiyaki and Thai Dried Noodles is on holidays. I also bought Thai crispy fried bananas and sweet potato and Thai black sticky rice with grated sweet coconut topping.

noodles-comboSpecial Laksablacksticky-rice

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Egg Omelette Salad
24 January 2009, 4:51 pm
Filed under: Cooking, Food

Ingredients
1 cup Egg omelette, diced
1 cup Sundried tomatoes
1 slice Dodoni Greek Feta cheese, cubed
½ cup Kalamata Greek olives, pitted
1 pack Fresh baby spinach
1 small red Spanish onion sliced

Dressing:
2 tbsp White Balsamic Vinegar
3 tbsp Extra Virgin Olive Oil
salt and pepper to taste

Procedure
Mix egg omelette, sun-dried tomatoes, Greek cheese, olives, Spanish onion and spinach leaves. To make the dressing, combine ingredients in a small jug and whisk   Spoon over dressing before serving.

dressing11

salad21



Fried Fish with Black Bean Sauce and Greek Olives
24 January 2009, 3:51 pm
Filed under: Cooking, Food

My late father’s favourite.

1 medium sized fish (cut in 3 pieces)
1 onion sliced
2 gloves garlic
4 thin slices of ginger
3 tbsp black beans
2 tbsp kalamata Greek olives
1 tsp tamarind paste
1 tomato sliced
½ cup water
1 chicken stock cube
salt and pepper to taste

Fry fish in a pan till brown. Set aside. In a different pan, sauté garlic, onions, tomatoe, and ginger. Add water, black beans, olives, tamarind paste, chicken stock cube, and salt and pepper to taste. Keep steering until boiling. Put in the fish pieces and sauté for some 2 minutes.

fried-fish1friedfish22



Wharf View
23 January 2009, 11:03 pm
Filed under: General

Diners throw left-over chips to the school of moonfish below.

moonfish

multiple-photos1



Friday Dinner at the Wharf
23 January 2009, 10:55 pm
Filed under: Cooking, Food

Hubby decided to take us to Darwin Wharf Precinct for dinner.  I was willing to go not because eating outside meant I was free from cooking dinner but I was planning on taking photos of the menu for my blog. After checking the natural light surrounding the area and eyeing a number of fellow customers near us, I was eagerly planning to re-arrange the plates for my photo shoot.  Yes, I was willing to embarrass my family in front of fellow diners.  We ordered Fish and Chips for hubby and the little ones, Thai Pad Siew for the teenager, and Singapore Fried Rice for me.

Our food arrived and my mission of taking photos was completely forgotten. I am absolutely not giving up my day job. A food photographer is without a doubt not my calling.

Leftover Singapore Fried Rice

Leftover Singapore Fried Rice



Sinigang
23 January 2009, 10:44 pm
Filed under: Cooking, Food

Tinuwa is the Cebuano alternative to sinigang. Growing up in Cebu, I never tasted sinigang as it was never a part of our family’s standard and regular nutritional regime.  I never acquired the sour taste of sinigang until a Filipina friend showed me how it is prepared: this was when hubby, who was born and bred in Manila, started yearning for it.   After several years of perfecting the sour soup, my kids, who are my expert food tasters, are now fond of what many Filipinos call a classic comfort food.

Ingredients
Beef Spare Ribs or Pork belly rashers, cut into chunks
1 packet Sinigang Mix (Tamarind Soup Base)
1 onion sliced
1 tomato, chopped finely
1 piece horse radish, chopped in thin round slices
1 medium taro, peeled and cut into chunks
1 Eggplant, chopped in thin round slices
3 Long beans, chopped in 1 to 2 inch long
1 litre of water
2 pieces Okra, cut in half
2 cups Kangkong leaves
2 siling haba (chili fingers), optional
Fish sauce
1 chicken stock cube

Procedure
In a big casserole put your water, onions and tomatoes and let this to boil.
Add your meat and chicken stock cube; cover and let it boil for about an hour and a half or until your meat is tender.
Add sinigang mix and 2 to 3 pieces of taro (used to thicken the soup); cover and lower the fire and simmer for another ten minutes.
Scoop the taro pieces and mash through over the same pot of simmering sauce.
Then add in your choice of vegetables and continue simmering until the vegetables are done.
Add chili fingers, salt and fish sauce to taste.

sinigang

Beef Spare Ribs Sinigang



Breakfast at 6:00 pm
23 January 2009, 10:26 pm
Filed under: Cooking, Food

When cooking becomes too much of a chore, I take the easiest and quickest way of providing nourishment to my family. No, not take away but stir fried corned beef with lots of onions, bitter melon omelette, and fried eggs with chilli, spring onions, and oyster sauce which I have forgotten to add.  ‘My favourite’, they would all say.  I must admit it is not the healthiest but it justifies my weary day and lack of energy to cook up something better. Did I say the quickest?

Corned Beef

Bittermelon Omelette

Fried Eggs with chilli, spring onions, and Oyster Sauce (which was forgotten)