Tuesday, April 29, 2014

MY TRAVELS: LINDAMAR BY THE SEA

April 29, 2014

Walking barefoot along the grayish-white sand of the beach, the waves of the blue sea cascading on the shore. The scent of fresh air...what better way to spend the weekend!

My son,Carl, wanted to celebrate his 29th birthday in the best place ever, where the family can enjoy, relax and have fun! So, on April 25, Friday, we set forth to Lindamar by The Sea at Bo. Sta. Rita, Bgy. Bangantalinga, Iba, Zambales. It was a 3-hour road trip from Clark, Pampanga.

LINDAMAR BY THE SEA



Going to Lindamar by the Sea Beach resort, we took the NLEX-SCTEX route. We brought along sandwiches, chips, cooler filled with ice and drinks. Just in case we get hungry along the way.


Finally...the scenic beach!!!

















Let me take you to a guided tour around the resort. 
The Bar and Dining Place. You may order in advance and have them cook your desired menu.  There is also a Sari-Sari Store (bottom-right picture).


The Stage. Local bands perform here every Saturday night. (too bad we were not able to catch them, as we stayed overnight Friday to Saturday afternoon). At the time of our departure, the staff were busy preparing the place for the PAYNAUEN FESTIVAL on Sunday. Several bands were set to perform on that stage. 


                           Sprawling garden with tables and chairs where you can opt to dine. 


or, you may want to dine at the Kawayan tables and chairs. Cool!



There are a lot of other things you can do while there, aside from Swimming, Snorkeling, Skimboarding, Inter-Island hopping. 

You can play Volleyball with the family or friends.


Play BILLIARDS


Sing to your heart's desire at the Videoke Room 



Henna Tattoo






There was a sudden downpour and we thought our plans on having a bonfire will not push through. Good thing, the rains stopped and we were able to have a BONFIRE, roast hot dogs and marshmallows, drink some beer, and dance with the kids.





The following morning, it was jelly-fish hunting! For the adults only. The kids, Kyla, Karylle and Keandra were scared to touch them. Good thing! (An unexpected adventure. They were not the itchy, deadly ones though. They were released again back to the sea afterwards.)



FRESH CATCH! Woke up very early and found fishermen on the shore with freshly-caught seafood at the best price ever! You just need to haggle a bit "wink! " Cooked  Spicy Adobong Pusit (see my blog) and Stuffed Pusit out of them. 






We also had Roasted pork (Inihaw na Baboy),hotdogs, Pork and Chicken adobo with hard boiled eggs, Chopped Salted Eggs (Itlog na Maalat) with tomatoes, and Paella. 

Oh, BEACH LIFE!!! Swim and eat, and swim and eat and relaxxxxxxxx!!!

This is where we lodged. Airconditioned, with cable and TV, own bathroom.


Here's the pricelist of the rooms there :)



There's a saying, "Some good things never last...!" Much as we want to stay there for a longer time, it's back to reality time again! No worries, though! We will surely go back again. We loved it there! 


I had the chance to meet the owners, Luzaida Linda-Marazzato and Christian Marazzato. That's where the name Lindamar came from. Aida is a Filipina and Christian is French. The couple were very nice.

(This blog is not sponsored by Lindamar by the Sea. My own insights on this wonderful getaway.)

Oh, when you go there, bring your wide-brimmed hat with you,ok? Just like mine :)


Just remember, don't stay too long under the sun. Apply sunblock with the right SPF. Don't stray too far. If you're with little kids, make sure someone is always keeping watch over them. Make sure you know how to swim! Lol! Keep your valuables under lock and key.  Take safety precautions.

Until next time! Thanks for dropping by, not only in my kitchen, but beyond, as well! Follow me for more adventures, in the kitchen and beyond! <3 -jewel



Monday, April 28, 2014

SPICY ADOBONG PUSIT

April 28, 2014

I had been busy with the preparations for my son's birthday and our family outing as well. Thank God I now have this time to be with you!

What I am sharing with you is Spicy Adobong Pusit. My son, Carl, brought us to Lindamar By the Sea Beach Resort to celebrate his birthday. We had a wonderful time there. Don'y worry, I will be posting it, too.

While there, we had the chance to buy fresh catch from the fishermen. Fresh catch and a very good price,too!  Here goes!

SPICY ADOBONG PUSIT



We bought this fresh from the fishermen :)






Ingredients:

  • 1 kilo fresh pusit (squid)
  • 4 cloves chopped garlic
  • 4 Tbsps 
  • cooking oil
  • 1/2 cup soy sauce
  • 3/4 cup vinegar
  • 3 Tbsps sugar
  • 1 thumb-size ginger strips
  • 5 pieces red chili peppers, chopped
  • ground pepper, MSG to taste
How to cook:
  • Heat oil. Saute garlic until brown.
  • Add the squid or pusit. Continue sauteeing.
  • Add the remaining ingredients. Mix well.
  • Check the sauce and season. Cook for about 5 minutes only.
  • Turn off heat and serve.
  • Best served with rice, chopped mangoes and tomatoes.


Delicious and spicy! When you're at the beach, you'll be tempted to eat this without spoon and fork. Try this delicious dish! Fast and easy to cook! Please feel free to cook and share! 

Until next time! <3 - jewel

Tuesday, April 22, 2014

Paksiw na Pata ( Braised Pork Hocks)

April 22, 2014

This is my first time to blog using my Iphone and Ipad alternately. The LCD of my laptop cracked after it fell on the floor. Well, if there's a will, there's a way. I have many recipes to share with you. One of those is Paksiw na Pata. Many of you may be familiar with this, but let's cook it anyway "wink'

Pata or Pork Hocks can be cooked in a lot of ways. Paksiw na Pata is similar to adobo but has banana blossoms as one of its ingredients. The pork, though, has to be cooked and tenderized  to achieve that fall off the bones goodness. Remember though that braising meat requires patience. The pork hocks should be braised in medium fire. Why? The higher the temperature, the tougher the meat becomes. Better to prepare early and cook hours before eating time. If you have a pressure cooker, good!

PAKSIW na PATA



Ingredients:
  • 1 1/2 kilo Pata (hocks) chopped to desired thickness
  • 2 cups water 
  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 3/4 cup sugar 
  • 1 medium onion, quartered
  • 1 tsp peppercorns
  • 1 tsp fish sauce
  • 3-4 pieces laurel leaves
  • 1 cup banana blossoms (bulaklak ng saging)
  • Salt, pepper, Msg


How to cook:
  • Combine the ingredients in a pan (except for the banana blossoms)
  • Cover and allow meat to tenderize. About 1 1/2 - 2 hours. Braise meat in medium fire and steady boiling and cooking. The higher the temperature, the tougher the meat.
  • Keep checking if the pork is tender enough. If sauce has evaporated, add more water and check the taste for seasonings. 
  • Simmer.
  • Add the banana blossoms. 
  •  If pork is already cooked and tender enough to eat, cooking is done! Oh, check the sauce also.
  • Transfer to a serving dish and serve with rice and ice-cold drinks

Another easy to cook yet delicious . The sauce is thick and has caramelized. Oh, a tip from my KP friend, Jo Ann, try also adding saging na saba. Goes well with the dish ummm more flavor! Thanks, Jo Ann!
The taste is a combination of sweet and sour because of the sugar and vinegar. Please do try it!
Let me know, make a comment, suggestion and feedback. I'll appreciate it, Until next time!

You may follow me at Twitter @pink_jewels12, Instagram  and Pinterest.

Monday, April 21, 2014

Easy Stir-fry Chicken Fillet

April 21, 2014

It was Good Friday, and I didn't want to cook pork. I opened the freezer and searched for the boneless chicken breasts and thawed them. No recipe in mind yet. I checked the cupboard and found out that we didn't have canned mushrooms left. What I found was "tenga ng daga" or black fungus which I planned to use on my Sotanghon dish. "Tenga ng daga"  or black fungus (Auricularia polytricha, syn. Hirneola polytricha) is an edible jelly fungus or mushroom. It is gray-brown in color and often used in Asian cooking. I got that my friend, Wikipedia. "wink". 

Still no recipe in mind, I took different spices from our spice tray and decided I will just stir-fry and cook "maskipaps"( a Tagalog shortened term for maski papaano, meaning whatever comes to mind or anything goes! ) Here it is after cooking! 





Ingredients:



  • 3/4 kilo boneless chicken breasts, cut into chunky strips
  • 3 cloves garlic, chopped
  • 1 medium onion, sliced
  • 1 thumb-sized fresh ginger, peeled and cut into strips
  • 1 chicken bouillon
  • 4 pieces red chillies, chopped
  • 1 small pack of black fungus (tenga ng daga)
  • 1 tsp Hoisin sauce
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp curry powder
  • salt, pepper to taste
  • 4 stalks of spring onions, chopped
How to cook:
  • Heat oil. Saute garlic until brown. Add ginger and onions. Smells good!
  • Put the chicken. Saute and stir.
  • Once browned, put the black fungus.
  • Add the spices and stir-fry.
  • Check the taste. It should have a spicy curried taste and delicious.
  • Sprinkle the chopped spring onions.
  • Saute and stir some more until the ingredients are blended together.
  • Done! 
  • Transfer to a serving dish and serve or make it as a rice topping!
Fast and easy to cook!  Until next time!  <3 -jewel


Friday, April 18, 2014

Tilapia in Creamy Coconut Milk (Ginataang Tilapia)

April 18, 2014

Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes and less commonly found living in brackish water. (Wikipedia) Tilapia is easily available in the market and supermarket in the Philippines and sells at a reasonable price of P90-120/kilo. I like the taste of tilapia. That being said, what else is there to do but to cook it! 

Tilapia tastes good even if it's just seasoned with salt and fried. However, I am craving for it now in creamy coconut milk. ummmmm....!

TILAPIA in CREAMY COCONUT MILK (Ginataang Tilapia)



Ingredients:

  • 1 kilo large tilapia, cut in halves (If using medium-sized tilapia, cook it whole)
  • 3 cups coconut milk extract
  • 4-5 Tbsp vinegar
  • 4 cloves garlic, minced
  • 1 medium onion, quartered
  • 1 thumb-sized ginger, slivered
  • 4 pieces red chilies
  • 4 pieces banana peppers (siling haba)
  • 1 tsp peppercorn
  • fish sauce, salt, pepper, MSG to taste
  • 1 bunch pechay or bokchoy
Let's cook!
  • Combine garlic,onion,ginger,vinegar, peppercorn in pan. 
  • Boil for 2 minutes.
  • Add Tilapia pieces, making sure they are covered with the vinegar. Simmer.
  • Pour coconut milk. Add fish sauce.
  • Once it boils, add the banana peppers and red chilies.
  • Check taste for seasonings.
  • Put the pechay or bokchoy
  • Once veggies and fish are cooked. Turn off heat.
  • Transfer to a serving dish.
Serve with rice. Done! Easy to cook and deliciously creamy! Try it and let me know how it went. Cook and share!

Thanks for cooking with me! Till next time! <3 - jewel

Thursday, April 17, 2014

Spicy Garlic Ginger Chicken Wings

April 16, 2014

I usually cook Spicy buffalo wings. This time, however, I wanted to cook it differently, yet retaining it's kick. I mean, it should still be spicy. The chicken wing part is not really my favorite part. I love drumsticks. My kids prefer the wings, though. Oh, well, the wing has a "drumstick" looking part called drumette, and attached to it, the wing and wing tip. So, I always have them cut already, separating the drumettes from the wings part.

It's Lent and we're abstaining from pork. Not required but sort of a tradition already. So, it's either chicken or any seafood or just veggies. Let's pick chicken "wink."

Spicy Garlic Ginger Chicken Wings



Ingredients:
  • 1 kilo chicken wings, drumette separated from the wing part
  • 1 1/2 cups flour
  • 1-2 Tbsp pepper, salt, MSG
  • 1 tsp chili powder (optional)
  • 1 egg, beaten
  • 1 cup cooking oil



Sauce:
  • 4 Tbsp soy sauce
  • 2 tsp Hoisin sauce
  • 1 cup granulated white sugar
  • 1 Tbsp hot sauce
  • 1 tsp ground pepper
  • 1 tsp chopped red chilies (optional)
  • 1/2 cup water
  • 1 Tbsp cornstarch dissolved in 1/4 cup water
  • 1 thumb-size fresh ginger, grated
  • 4 cloves garlic, chopped
  • 1 tsp garlic powder
Let's cook!
  • Rub chicken pieces with pepper, salt, chili powder.
  • Put 1 1/2 cups flour in a plastic bag. Add the chicken pieces, knot the ends of the plastic then shake. This will coat the chicken pieces evenly and will save you time from coating them one by one.
  • Heat oil in a pan.
  • Deep fry the chicken. 
  • When the chicken pieces are cooked, transfer to a serving platter.
  • In a sauce pan, combine the sauce ingredients, except for the cornstarch mixture. 
  • Heat the sauce pan and mix the sauce ingredients well.
  • Season to taste.
  • Allow to boil, then add cornstarch mixture to thicken the sauce a bit.
  • Turn off heat.
  • Pour the  sauce to the fried chicken wings. Garnish with chopped spring onions and tomatoes(or any garnishing you have)
  • Serve.



The chicken wings topped with thick sticky garlic ginger sauce is simply delicious!
Thanks again for dropping by my blog. Try this recipe and give me feedback please.

Until next time! <3 - jewel

You may also follow me at Instagram @pink_jewels12 and at Twitter  @jewels_events