About

About Ang Sarap

Welcome to my blog Ang Sarap! My name is Raymund together with my wife and daughter we are the people behind Ang Sarap.

This blog started March 22, 2010 and it was created as a way to keep my recipes in a very accessible location, the web and in that process share it to everyone who might be needing them. Most of the dishes here are prepared by me, some of the baking and desserts are made by my wife alongside with my daughter who also occasionally make some beverages. Dishes you see here are the actual meals I serve for dinner on a daily basis, no additives to make it pretty and no hidden props to enhance its looks.

The story that accompanies every post are mostly a result of my research regarding the history of the dish. I love learning on how each dish might have originated and developed to what it is at the present, it is also a fun and a good learning experience as you will start learning different cultures and traditions of a certain location where the dish originated. If the post does not contain any history it means there is no recorded evidence about its creation so instead I share a different story that relates to it or even a short description on how I came about with it.

At the beginning I only posted dishes we made at home, most of them are highly influenced by the Filipino cuisine but that does not mean we post dishes from other cuisines. We also feature dishes mostly from the places we lived and visited so you will also see a lot of South East Asian dishes, European as well as American. Then several years later I made things interesting so I added actual restaurant dining experiences, Product Reviews, Interesting Food Facts and Lists and even Guest Posts from bloggers I know. We post on a daily basis on a weekday so if you subscribe to our emails or RSS expect five articles at least from Ang Sarap in a week.

So there you go, that what Ang Sarap is in a gist, If you are new here and want to look for a recipe I am in the process of building a recipe index but before that happens you can go to the search bar on the top right hand corner of every page on this site and search for it, if it’s a Filipino dish or any popular International ones then I will have a high probability of having that recipe, at this moment I am nearly the 1000 recipe mark.

I hope you enjoy you stay here and my recipes, any questions you may have will be answered in the best way possible and any kind of comments are widely accepted. Thanks for all your support!

About Raymund

Hi I am Raymund a Filipino living in New Zealand, I’m not a cook nor a chef but I love cooking and it is my passion. My real job is an IT Professional whose devotion is to develop applications (I have a Software Development blog for those who might be interested), my brain is abused at work on a daily basis so cooking at the end of the day acts as my therapy for stress release. I have been cooking since I was 7 years old and since then almost every day I prepare our dinner and weekend meals, I usually try to cook dishes that we had tried and ordered in different restaurants that’s why you will see a lot of varieties here at Ang Sarap. I learned cooking mostly by observing my Aunt who cooks for us when I was younger, I learned to bake by assisting my Mom during my younger years and for the native dishes I learned it from my Grandmother.

My other passion is photography which explains the photos you see here and travelling which explains the variety of dishes and reviews of restaurants from all over the world.

About Photography

All the photos here at Ang Sarap were taken by me, just minutes after cooking and minutes before it is devoured. I don’t have a special studio to do photography work all I have is my camera, a white cloth sheet, our dining table and an array of different plates, placemats and silverware. I never used any lighting equipment and always used natural light to my advantage, sometimes a white sheet is used to bounce light on the other side.

During the early days I used an Olympus E-520 Camera paired with Olympus Zuiko ED 18-180mm f/3.5-6.3 but from May 2012 I upgraded to Canon 60D using mainly Canon EF 50mm F1.4 lens and on my travels I use a more versatile Canon EF-S 18-135mm f/3.5-5.6 IS. In cases I don’t have my camera my Samsung Galaxy Note 2 does the job.

I usually take around 8-10 photos in portrait and the same amount in landscape orientation, only one on each orientation survives but there are some special occasions that an extra or two are included. After the shoot I do minimal editing just to sharpen it up and adjust shadows and highlights. If I am using my Samsung Galaxy Note 2, I edit my photos using Snapspeed which is a really great tool to add drama to your photos.

Work with Me

To work with me on sponsorship, giveaways, reviews (product/establishment), endorsements and food photography please contact me by using the form below this page I will be responding as soon as I get the email.

Copyright

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to “Ang Sarap” with appropriate and specific direction to the original content.

Contents and Photographs by Ang Sarap is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

For more info please click here

Disclaimer

This website is a continuous work in progress, this means we continuously improve the contents of this website on a regular basis.  Posted articles might contain some errors i.e. missing an ingredient, lacking procedure, miscalculated timings and wrong temperatures to name some hence recipes posted here will change even it was published on an earlier date to rectify and do certain adjustments.  Pictures are also updated occasionally specially the old ones.

Please bear with me as I am not a professional writer, not a chef nor a recipe developer, this site is just created for the love of cooking and will do the best we can to share the correct recipe.

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