Today and the next coming Mondays and Fridays in the next two months we will be featuring some of my favourite food bloggers for the first time here at Ang Sarap. These bloggers are exceptional and served as a big influence of what is Ang Sarap now. So please do visit and follow everyone of … Continue reading »
Chicken cashew is made out of deep fried or stir fried chicken mixed together with cashews then served with thick oyster sauce. There are several versions of this dish but I’m pretty sure that most of you didn’t know that this is actually an American dish, Chinese-American to be precise. David Leong who moved from … Continue reading »
I know it’s getting warm and beautiful now on the other side of the world, but to where I am it’s the other way around as temperature is dropping off so fast. Winter season has definitely arrived! What could be better than a bowl of hot soup on a chilly, rainy, windy or haily kind … Continue reading »
Adobong sitaw is the vegetable variation of the famous Filipino dish Adobo but instead of just using big chunks of pork and chicken, we use long beans or some call it string beans cooked with some pork pieces. Another popular dish in the Philippines and its quick and easy to cook. Ingredients 300g pork belly, … Continue reading »
It’s that time again where “World in a plate” members post our monthly pot luck and this month’s theme is grilling, while it’s not a good time for that here in New Zealand I know it’s the perfect season for those who live in the Northern Hemisphere so I will share simple Filipino favourite that … Continue reading »
Last day of the Raw Meat Week and this time lets go to Japan and have some Shabu-shabu. Shabu-shabu is a Japanese variation of hot pot; usually it is served with thinly sliced raw beef, tofu, Chinese cabbages, chrysanthemum leaves, nori, onions, carrots, shiitake mushrooms and enokitake mushrooms. The dish is simply prepared by submerging … Continue reading »
Fourth day, lets go back to having something totally raw, the Italian Beef Carpaccio. Carpaccio is a dish made out of raw meat or fish that is thinly sliced or pounded, seasoned with spices then served with parmesan shavings. This popular appetizer was invented in 1950 at Harry’s Bar in Venice; where it was first served … Continue reading »
Like yesterdays post for day Three we will be featuring something Korean, but dont worry it would not be as exotic as live octupus but it will be something served raw but totally cooked according to your preference, the ever delicious Korean Barbecue. Gogigui or Korean Barbecue is a term referring to the method of grilling meats … Continue reading »
Raw Meat Week: Day 2, it is called Pho. This is not totally raw but served raw and left to partly cook on the hot broth that is served with it. Pho is a type of Vietnamese noodle soup made out of rice noodles served with either beef or chicken, basil, mint and bean sprouts. … Continue reading »
This week we will be featuring something really different and it will be dishes where meat is served or consumed raw like the Japanese Tataki and Raw Steak served on a Hot Lava Rock. Of course, this may not be for everyone’s taste buds(especially the raw meat), but for the love of culinary arts we … Continue reading »
If you came here and saw the title Morcon but looks like the picture did not match it then dont freak out as this post is not about the Spanish morcon but more of the Philippine morcon dish. Yes we have the same name dish but both are prepared differently, while we know that most … Continue reading »
Ambrosia is a type of fruit salad where mixed fruits are served with whipped cream (or whipped topping), sour cream, or yogurt. Fruit salad also called Macedonia on the other hand is a similar dish but instead of a creamy dressing it is served with fruit juices or light syrup. Believe it or not this … Continue reading »
Chicken Muamaba or Muamba de Galinha might not be a well known dish to most of us but this dish came out 10th in CNN World’s 50 Most Delicious Foods 2011, a dish that originated from Africa more specifically Gabon and Angola, it is made out of chicken, okra, tomato, chillies and palm oil. My … Continue reading »
Pesto is a type of sauce made out of garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano. It came from the Genoese word “pestâ” which means to pound or crush and that is the way this recipe is prepared, by a marble mortar and wooden pestle. It is also where the … Continue reading »
Ukoy, Okoy or Shrimp fritters started as an afternoon snack which is sold by street hawkers in Philippines but now it became popular as a side dish for main meals in restaurants. Usually deep fried in batter with skin on but with today’s modern and posh restaurants they are now offering it shelled. Given the … Continue reading »
