Getting back to food adventures.

Wow! It's been a while. I've been busy for a while and had almost forgotten this blog. But I would love to continue sharing my recipes because cooking is my comfort zone. I would also love to share my reviews and experiences with restaurants and other delicacies I have encountered on my travels. And lastly, I would like to explore more on the local ingredients here in the Philippines because we have a rich and bountiful natural resources here and share it to all. So, I'm hoping a lot of people together with me, will learn and enjoy on the things that I will share on my food adventures. 😁

First Bite

One of the best things in life is food.

So much to try, so much to make...

It always uplifts me whenever I'm eating  something so good.

Aside from eating, I also love to cook. I'm always happy whenever I'm in the kitchen working on a new recipe that I've learned from a cooking show or an article or just something I invented.

I made this blog so I could share my adventures with this big world of food. I hope you'll enjoy all the food trips I will share, all of my reviews and the recipes I will post.

Always remember life is too short so enjoy every bite of it!

Zesty Carrot Cake Balls

I came up with this recipe to give as a gift for my friends. I was thinking of something easy to make and cute as well. As I was doing groceries I saw these cute orange colored mini kisses and made me think of the aroma of orange and the rest of the ingredients just popped to my mind.

Ingredients:
1    cup grated carrots
2    cups crumbled
      custard cake (I used those
       mini cakes from the
      groceries)
1    tbsp orange zest
1    tbsp orange juice
2    tbsp honey
2    cups mini white chocolate
       kisses (I used the orange
       mini kisses from the
       groceries but you can use
       any chocolate you wish to)

Procedure:

1. In a large bowl mix together the carrots custard cake and orange zest.

2. Add the juice from the orange mixing it thoroughly to each crumb.

3. Add the honey which will serve as binder to the cake mixture.

4. Form into small balls for about 1 1/2 inch in diameter. To avoid the cake from sticking to your hands, prepare a small bowl of water and dip your hands once in a while to it when forming the balls.

5. Prepare the melted  chocolate then deep each cake balls into it then place to a tray  with wax paper. 

6. Chill for half an hour. Enjoy!

Ginataang Pusit (Squid in Coconut Milk)

I was very anxious to make this dish since I've tried it a month ago from one of the stalls in SM food court.  And since this will be my first cooking experience with squid, the more I longed to try it.

Ingredients:

1/2   kilo of squid about (4 pcs medium
        size)
2      tbsp calamansi or lemon juice
1     medium size onion, sliced
1     thumb size ginger, sliced
5     cloves garlic, crushed
2     tbsp bagoong (fermented shrimp
       paste)
2     cups coconut milk
1     tbsp Oil for sauteing
Salt and pepper to taste

optional
2     chillies ( I used bird's eye)
1/2  cup malunggay leaves (popular  
       green leafy vegetable in the  
       Philippines)

Procedure:

1. Clean the squid, remove the head, ink sac and the cartilage bone inside the body then slice into rings. Pour calamansi juice over it. (for more information on how to clean squid)

2. Saute onion, garlic and ginger for a 2 minutes.

3. Add the squid then stir- fry another 2 minutes.

4. Add the bagoong then continue stir frying for 3 minutes.

5. Pour the coconut milk then season with salt and pepper. Let it simmer for 5 minutes.

6. Turn of the heat then add in the chilli peppers and malunggay leaves.Let it simmer on the remaining heat for about 2 minutes.

7. Adjust seasoning if needed. Best served with a plate of hot rice.