TBT: Malafreakinsimbo

March---the time of the year when that underground, free-spirited bunch, 20-30 something foreigners, musicians and music-enthusiasts flock into that part of Mindoro island, to get away from their mundane activities and experience a very different vibe for 3 days (at the most). I repeat--3 friggin days is all you need to fully enjoy the Malasimbo Music and Arts Festival. See, I have been lucky enough to attend the event yearly free of charge (hoping that my lucky streak would continue til 2014 hehe) and year after year I've had some really great experiences with some of the coolest bunch--the go-getter and funniest friends who have made this yearly trip monumental. :) It's always a different feeling every year. 

Flashback: Malasimbo Music and Arts 2012

Aside from the fact that Malasimbo was not as sell out as it was this year, it was the time that they launched the Malasimboat. Very vividly, I could recall how excited we were when the motorboat that took us to the Malasimboat was docking---it was like a toned-down version of Spring break party boat;  we were like taken to a different part of the world; it was refreshing at that very, very moment. And sure enough, as we have hoped for, a lot of unexpectedly fun things have happened in that trip. The experience was very personal that I couldn't find the right words to describe it actually. It's like everything is an understatement. Good thing that I caught glimpses of this memorable trip on my flipcam and turned our Malasimbo experience into a music video. :) 

http://m.youtube.com/watch?v=FEBg4SUIfOo

No matter how 90s the adjective 'freakin' is, it always seemed to have worked for Malasimbo introduction spiels---so don't fret, when you hear the emcees go 'Mala-freakin-simbo', you are never lost nor late coz you know when they say it-- the music fest has just started. :)

Craving for Takalbi

One of the many things I had to do in my brief trip to Seoul was to check out their food. Indeed, in travelling, the closest way to know a country's culture is thru their cuisine. So while in Naminara Island, our amazing tour guide Ju took us to a quaint Korean restaurant for lunch. 

She had us tried their famous chicken dish Takalbi. Kalbi basically means grilled but when you add the prefix 'ta' I guess it becomes grilled chicken (I still stand corrected :D). Here is a photo of that meal in Naminara Island.

I took this photo while the waiter was in the middle of cooking our dish. This actually looks stir-fried to me but, actually, it is grilled. I bet you know how most Korean meals are prepared. A Korean dining room actually has a grill and a grill pan right at the middle of the table where they cook their kalbi dishes, which brings me to my next recipe--my take on the Korean Takalbi. 

As I have said earlier, Takalbi is a grilled chicken. But unlike, the usual grilled chicken that we usually just cook over a grill, seasoned with salt and pepper or marinated--Takalbi is different. In this dish, Koreans add in garlic, onion, toppoki, cabbage, nori, bell pepper and of course the chicken chunks... Sounds like a stir-fried dish right, but it is, indeed, what they call grilled chicken. And you know what makes it so distinct---the Korean Chilli Paste. Oh, that Chilli Paste is like a trance---it just takes me back to that Seoul vacay. Sometimes I find myself craving for it. Good thing, I know how to cook and with a help of that Korean paste, I almost get to pull off the dish. :) Emphasis on the word ALMOST.

DISCLAIMER: If by any chance you are a Korean who gets to read this entry, please note that by making my own version of your delicious Takalbi means that I really like your food and that this is for home cooking purposes only. Kamsahamnida. :)

INGREDIENTS:

Chicken strips or chunks (breast part marinate it with salt and pepper)

Chopped Garlic

Thinly sliced onions

Enoki Mushrooms

Nori

Sesame Oil

Salt

Pepper

1 Red Chilli (chopped)

Brown Sugar

Korean Chilli Paste

Cabbage

PROCEDURE:

1. On a pre-heated pan pour in about 2 tablespoons of sesame oil. 

2. Put the onions and let it sweat out. Then add in the garlic.

2. Add in the chicken chunks. And let it cook for about 3 minutes.

3. When the chicken turns white you may now add the Korean Chilli Paste. The measurement will actually depend on the serving of the dish you are preparing. But on here, I put 3 spoonfuls of the paste.

4. Slowly stir everything.

5. For my version, I put in some Enoki mushrooms. However, traditionally, they add in toppoki and bell pepper.

*Enoki mushrooms are very delicate and I suggest that you add it when everything is almost cooked.

6. Add in the chopped red chili. Ideally, Takalbi is somewhat spicy and sweet so here is the trick, you can add a little of brown sugar if it is too hot. Add in a little of salt and pepper to balance the favors. It actually depends on your palette. Bu it has to taste spicy and sweet.

7. Then add in the cabbage. Stir everything.

8. Again, traditionally, Koreans mix in the rice, but I opted to serve this as a separate dish. 

9. Add some crushed nori for garnish. 

*You may also prepare a shrimp soup and stir-fried bean sprouts on the side or a bowl of kimchi. You know Koreans eat a lot of appetizers. :)

So here it is--my take on the Korean Takalbi. :)

Differently delicious and yet easy to make.

(Ooh yeah, I think I am turning Korean. :D)

Dingras Home, Revisited

I have pushed back this Ilocos Norte trip for several times now and finally, it has pushed thru. So here I am--in Dingras, Ilocos Norte. Why this province? For starters, this is where my grandparents live, specifically the side of my mom. And another reason is to fulfill a promise--pay my grandma a [surprise] visit. 

And as mentioned, yes this is a surprise visit. Saturday morning I arrived--I stopped by her room, in disbelief, she looked as though she's seen a ghost. After 5 seconds of deciphering if it was really me, she then bursted into laughter. She must have been relieved to confirm that it wasn't a ghost she was seeing, instead it was me. :)

Dingras is a small town in the province of Ilocos Norte. If my navigation skills serve me right, it is almost about in the southern part, so from its capital city Laoag, you would have to drive for about 30-40 minutes more. 

This town is where my mom's side of family, the Taylans, lived ever since. My mom and her siblings grew up here. And as the only grand kids for the longest time, me and my sisters used to spend our summer vacations and Christmases here. 

One of the many things (aside from being a cheapskate--one that we got from our grandpa) that our grandparents, especially my Lola has imparted to us is the love for eating Ilocano dishes. All those Bagnet, inabraw, crispy dinardaraan, dinakdakan, bukto, and other exotic dishes we definitely have grown to love. I myself have learned to cook some...

Ilocano cuisine is basically a very veggie and meaty type of cuisine. One famous vegetable dish is Inabraw, otherwise known in Tagalog as Dinengdeng. The mixes of leafy vegetables are simmered in a garlic bagoong (another type of fish sauce) broth. This is one of the first Ilocano dishes I have learned to cook as it is very easy.

Another famous delicacy is the sinfully delicious Bagnet. This piece of pork belly cooked and crispyfied for hours has become the signature dish of Ilocos Norte and Ilocos Sur. The Ilocanos either serve it with tomato and onion enchilada or mix it in almost any vegetable dish as its salty and meaty flavors can intensify almost any dish. 

More than the marinade, it is the whole paintstaking procedure that makes this delicacy so sinfully tasty [reason that I never attempted cooking this]. 

Yesterday, Sunday, I took my Lola and auntie out for lunch and we tried this simple, quaint diner located at the Ilocos Museum, Laoag--Johnny Moon Cafe.

Their menu listed a lot of Ilocano dishes, gourmet style. And almost all had Bagnet in it. :) So we sampled a few--Bagnet enchilada and Bagnet Sandwich.

Amongst the 3, it was the Bagnet Sandwich that stood out. By the way, the Ilocano Burrito is not a Bagnet dish. For the meat, they used the Ilocano Longganisa--frankly speaking this burrito needs a lot of improvement. 

Over all, Johnny Moon Cafe is ok. Budget for their meals would start at P160-400. Not too shabby. 

So this is my 3rd day and my last day for this spur-of-the-moment vacay. A lot has changed around here, the house, the streets, the fixtures... Probably because, we've grown up. We no longer play around here like we used to. The house has been renovated and seemed a little smaller [because I've gotten bigger].

My lolo Tante (grandpa) is already gone. No more stacks of 12 ounces of coke [my grannies were heavy coke drinkers]. No more afternoon mirienda at the plaza. And a whole buncha things.

One thing has never changed though--the vibe. Our house and its surroundings still exude that laidback and you-know-you-are-in-Ilocos vibe... Kinda hard to explain unless you are Ilokano or Hawaiian [haha]... Or me. 

With that I close this entry with a photo of two of the most influential people in my life. The semi-odd Ilokano couple [what can I say, momentary chaos had always worked for them] but the most loving grannies in the world... And the reason that I am an Ilokano by blood and by heart---

Truth be told, I am indeed, a proud and courageous Ilokano cheapskate. :)

Putting the 'Yum' in the Tom Yum

Thai cuisine--this is what put Thailand on the map. Those aromatic, sour and spicy dishes that will either make you 'ahhh' or 'ooh'. Indeed, it is one of my most favorite cuisines. One well-loved dish is the Tom Yum Goong. It is a famous sour soup of the Thailanders. And for years, it had been a mystery for me how this red-orangey-and-amazingly-flavorul-and-fragrant soup was made, until--Bobby Chinn cooked it on his show. And good lord, this meal can be prepared in 10 minutes.

Ingredients:

6 Prawns / Big Shrimps (for a cheaper alternative)

Smashed Galangal / Ginger

Smashed Lemon Grass

Chopped Red Chillies

Thai Chili Paste

Sliced Shiitake Mushroom 

Coriander

4 tablespoons of lime/calamansi juice

Coconut Milk

2-3 tablespoons of fish sauce

Procedure

1. In preparing the prawn stock, slice off the prawn/shrimp heads. Set aside the rest of the prawns/shrimps. Now get a cooking pot and fill it with at least 2-3 cups of water. Put in the heads and let it come to a boil.

2. Put in the smashed lemon grass, galangal or ginger and red chillies.

3. Leave it boiling for about 2minutes.

4. Add in the Thai Chilli paste. This chilli paste is a little bit sour, salty, sweet and spicy. So the measurement depends on how you want your soup to taste and depends on the serving you are preparing. However for this specific serving, I'd say 2-3 spoonfuls of the chilli paste would do. 

*A brand suggestion would be Pantai. It is available in both SM and Landmark supermarkets. Choose the chilli paste variant.

5. Put in the prawns and mushrooms. 

6. Add the fish sauce.

7. Add the lime or calamansi juice. Let it cook for 3 minutes.

8. Add the coriander.

9. And finally add a little of coconut milk (just enough to make it red-orangey).

*Tip: If the dish is too spicy, you may add a little of brown sugar.

And--this is how you put the yum in the Tom Yum. :)

Flavorful and aromatic. Prepared and cooked in about 10minutes.

Spicy Adob-Ooooh!

My Pork Adobo marinade. THE ingredient--Garlic. Lots of it.

Definitely not for the halal dieters. :)

Mystic Istanbul

I am, as we speak, watching Waterfront Cities of the World---and I just couldn't fathom how amazing it is that Istanbul sits right in between the continents of Europe and Asia. You can practically go to the border of both continents via boat. Just imagine--experiencing different cultures in one place at its absolute purest form. There is just something so mystic about Turkey--something that hugely sets apart from Iran, Iraq, Palestine and other neighboring Middle Eastern countries. It's more than the Hagia Sophia and the notorious Islam culture that altogether keeps me fueled with curiousity and fills me with disgruntlement. It's just a complex explanation. I am intrigued.

(And by god, how many languages does Heidi Hollinger speak?!)

Look What I Found!

Oh yeeees!!! Those are, nonetheless, mushrooms, mushrooms, and more mushrooms! All that you may find in Robinson's Supermarket Magnolia, located in Aurora blvd. corner Dona Hemady. They have portabello, flat oyster, Korean mushrooms... My face totally lit up! Too bad I was in a hurry and did not get the chance to look around. I had my eyes quickly scan nearby shelves and racks though---and from the looks of it, that Supermarket seemed complete and by complete, I also mean abundant (or did the fresh deliveries just arrive?). But like I said, it WAS a brief trip and my first at that, so we'll see if the grocery lives up to my expectations on my second trip. I shall keep you posted. :)

Shiitake Mushroom Melt Sandwich

I am an avid TLC viewer and this recipe was an inspiration from Everyday Exotic host Roger Mooking. At that time, I was thinking of alternatives for pork meat and--mushroom is the best alternative by far. Just like pork, it is chewy, naturally salty in taste, and it is a very flexible ingredient, something that you can use in just about any concoction. As Roger puts it--it can be an obedient ingredient. 

*I won't be putting the exact measurements for the ingredients as it may vary depending on your taste.

Here are the ingredients: 

Diced/ Semi-chopped Fresh Shiitake mushroom (or you may use King Oyster)

Minced Garlic

Semi-chopped Onion leeks

A tablespoonful of Fresh or Dried Thyme

A tablespoonful of Chopped Parsley

Butter

Salt 

Pepper

Quick-melt Cheese

Bread

Procedure:

1. On a pre-heated pan put a little cooking oil and then add the butter. *Putting a little cooking oil prevents the butter from burning. 

2. Add the garlic and onion leeks. Let it sweat for a minute.

3. Add the mushrooms. Slowly stir. Let it cook for at least 3-5 minutes. If you are using oyster mushrooms let it brown a little.

4. Add the thyme, chopped parsley and season it with a pinch of salt and pepper.

5. And finally, add the diced quick-melt cheese. Let it melt and gradually stir everything.

I tweaked Roger Mooking's recipe to be able to perfectly pull it off. Originally, he used King Oyster Mushrooms but since it was not available, I replaced it with shiitake. Another is, instead of using goat cheese, I opted to use Magnolia Quick Melt Cheese which was cheaper and easier to find. Also, instead of bruschetta, I went for toasted bread.

Shiitake Mushroom Melt Sandwich ready to be devoured. :)

Simple. Fast. Easy. Yummy. :)

Finding Shrooms

Mushroom--an underrated ingredient in Filipino cuisine. Why so? For the very fact that not a lot of supermarkets or groceries here in Manila sell fresh mushrooms. I have been to 2 SM branches and 1 Puregold branch for the past 2 days and neither of those groceries have fresh shiitake/ portabello/ king oyster mushrooms. I got even more ticked off when they offered me a canned mushroom by Jolly. Call me cocky or an ass but canned mushrooms seriously taste so bland and look really sad. Fresh mushrooms on the other hand, have always been much tastier--it has natural umami taste and it is much more nutritious nonetheless. I thought maybe I was looking in the wrong places. See when I initially tried this mushroom recipe (that I am about to unveil shortly) I went to Rustan's to buy those varieties of mushrooms. So this morning, off, I went to a Rustan's supermarket branch. And guess what I ended up buying---

Hahaha! After belittling the poor canned mushroom it seemed like I got a taste of my own medicine. I hate to say that I had no choice. I wondered why there was a major scarcity of fresh mushrooms around Manila--and then it dawned on me that a typhoon just recently hit our city. Deliveries were probably cancelled (you get the picture). So I settled for those guys up there. Good thing they were shiitake. Now lets get down to cooking (please see entry no.2).