Hi everyone, did you miss me? Zombie Mode.
Tuesday, May 17, 2011
Sunday, May 15, 2011
RECIPE: PAELLA VALENCIANA....WHUTTT?!??!
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OH MY GOD! like BLOGGER never really cared about fixing my blog and it's such a crap that they deleted all of its content without RESTORING it during their bug maintenance. UGH. it's so frustrating and it's so redundant that I'm doing this again. this will be the last time that I'm letting this pass, or else i'll move.
But anyway, here's a repost of my PAELLA VALENCIANA recipe. God, i can't believe that im retyping all of these.. But as for the history goes, Paella Valenciana originated from Valencia, Spain. It's normally served in a paellera, which is made out of cast iron and is normally a non-stick metal kind of pan. something like that. Paella is so common in the Philippines, thanks to the Spaniards whom also have given us our spanish surnames. Chos. There kinds of Paellas that you may have tried. You have the Paella Mariscos (seafood, Paella Mixta (mix of meat and seafood), Fideua which uses noodles instead of the arroz (rice), Paella Negra (which incorporates squid ink to make its color black). In the Philippines, when you say Valenciana, it's a rice dish but made out of sticky rice but with the same ingredients as to the usual paella, except for the raisins and all that. You can see it normally during fiestas, birthday or normal parties. We love our Valenciana, sticky.
I promised to myself that the moment I arrive in Spain, I should never pass on trying the authentic one. Good thing outside our hostel, there is this paellera that serves different kinds of it. I also even had it for my 22nd birthday in Spain. And now I'm sharing my OWN recipe. eew.. I feel like a housewife by saying that.
So here's what you need...
half kilo of shrimp, cooked in hot water, head crushed, peeled and 5 cups of its stock
2 tsp of Saffron dissolved in 5 tbsp of hot water, 2 tbsps of food coloring (yellow) or annatto. Use Iranian saffron, it's the BEST!
500g of pork belly cut into cubes and 500g of chicken (breast and thighs) sliced
1 big red bell pepper, sliced. 1 large onion chopped, 1 can of green peas, 5 cloves of garlic chopped, 1 can of garbanzos
800g of rice BOMBA or CALASPARRA or any white short grain rice
2 liters of water
1/2 cup of dry white wine
4 whole tomatoes, seeded
1 tsp Turmeric Powder,
1/2 tsp Cayenne Pepper
1 tbsp Spanish Paprika
1 medium sprig of rosemary and thyme finely chopped
Salt, Pepper, Cumin Powder
OKAY Step 1, in a large pan or paellera, heat olive oil and brown the pork and chicken thighs on both sides. Add the breast after browning and season with, salt, pepper and cumin powder.
Step 2, render the fat and separate the meat from the pan. Put dry white wine on pan and scrape the trimmings stuck on the pan. Put the onions and the garlic and sweat till soft. Put back the meat and continue to cook.
Step 3, add the whole tomatoes and leave it to sweat till all of its juice are in the pan. Then add the rest of your ingredients. Bell pepper, green peas, garbanzos.
Step 5, after simmering, add the rice in a circular motion starting from the middle till you reach the edge of the pan. Even out distribution of rice. MAKE SURE that the stock to rice ratio is enough for your paella to cook evenly. Paellas are meant to be sticky and coated just like of a risotto. But the texture should be soft rather than mildly cooked. Cover the top of your pan with tin foil. It should be done after 10-15 minutes.
*for a more presentable paella, leave some garbanzos, green peas, shrimp, shellfish of your choice (optional) and sear some of the red bell peppers and arrange it on top of your pan before covering it with foil. But I like mine scrambled.
Serve your paella with the pan that you used for a more homey look.
ENJOY EATING. RAWRWRWRARARA
xoxo
OH MY GOD! like BLOGGER never really cared about fixing my blog and it's such a crap that they deleted all of its content without RESTORING it during their bug maintenance. UGH. it's so frustrating and it's so redundant that I'm doing this again. this will be the last time that I'm letting this pass, or else i'll move.
But anyway, here's a repost of my PAELLA VALENCIANA recipe. God, i can't believe that im retyping all of these.. But as for the history goes, Paella Valenciana originated from Valencia, Spain. It's normally served in a paellera, which is made out of cast iron and is normally a non-stick metal kind of pan. something like that. Paella is so common in the Philippines, thanks to the Spaniards whom also have given us our spanish surnames. Chos. There kinds of Paellas that you may have tried. You have the Paella Mariscos (seafood, Paella Mixta (mix of meat and seafood), Fideua which uses noodles instead of the arroz (rice), Paella Negra (which incorporates squid ink to make its color black). In the Philippines, when you say Valenciana, it's a rice dish but made out of sticky rice but with the same ingredients as to the usual paella, except for the raisins and all that. You can see it normally during fiestas, birthday or normal parties. We love our Valenciana, sticky.
I promised to myself that the moment I arrive in Spain, I should never pass on trying the authentic one. Good thing outside our hostel, there is this paellera that serves different kinds of it. I also even had it for my 22nd birthday in Spain. And now I'm sharing my OWN recipe. eew.. I feel like a housewife by saying that.
So here's what you need...
2 tsp of Saffron dissolved in 5 tbsp of hot water, 2 tbsps of food coloring (yellow) or annatto. Use Iranian saffron, it's the BEST!
500g of pork belly cut into cubes and 500g of chicken (breast and thighs) sliced
1 big red bell pepper, sliced. 1 large onion chopped, 1 can of green peas, 5 cloves of garlic chopped, 1 can of garbanzos
800g of rice BOMBA or CALASPARRA or any white short grain rice
2 liters of water
1/2 cup of dry white wine
4 whole tomatoes, seeded
1 tsp Turmeric Powder,
1/2 tsp Cayenne Pepper
1 tbsp Spanish Paprika
1 medium sprig of rosemary and thyme finely chopped
Salt, Pepper, Cumin Powder
OKAY Step 1, in a large pan or paellera, heat olive oil and brown the pork and chicken thighs on both sides. Add the breast after browning and season with, salt, pepper and cumin powder.
Step 2, render the fat and separate the meat from the pan. Put dry white wine on pan and scrape the trimmings stuck on the pan. Put the onions and the garlic and sweat till soft. Put back the meat and continue to cook.
Step 3, add the whole tomatoes and leave it to sweat till all of its juice are in the pan. Then add the rest of your ingredients. Bell pepper, green peas, garbanzos.
Step 4, add the shrimp stock and saffron to the pan and let it simmer. When simmering, add the turmeric powder, generous amount of cayenne pepper and the Spanish paprika. Add the 2 liters of water and flavor the stock well with salt, pepper and cumin powder. Add your thyme and rosemary and simmer for 15 minutes.
Step 5, after simmering, add the rice in a circular motion starting from the middle till you reach the edge of the pan. Even out distribution of rice. MAKE SURE that the stock to rice ratio is enough for your paella to cook evenly. Paellas are meant to be sticky and coated just like of a risotto. But the texture should be soft rather than mildly cooked. Cover the top of your pan with tin foil. It should be done after 10-15 minutes.
*for a more presentable paella, leave some garbanzos, green peas, shrimp, shellfish of your choice (optional) and sear some of the red bell peppers and arrange it on top of your pan before covering it with foil. But I like mine scrambled.
Serve your paella with the pan that you used for a more homey look.
ENJOY EATING. RAWRWRWRARARA
xoxo
Sunday, May 8, 2011
Manila April 101
I MISSSSSSSSSSSSS MANILA. But it's good to be home. I'm here in the province now, resting my shit and figuring out what's good for me. CHOSSSS! Well it's just good to be back home with my dogs and just having a long rest....what a slacker . Drinking is free and so as the food. Sorry for not updating that much as I'm just taking my break from the city. But will be back in action soon. But thanks for April. April was so much fun. YA KNOW. I miss these guys.
couldn't i be more lady-like ??? wth
drunkards
fabulous Mean Girls and Regina George fans
sissy
Rai Rai
matt and karla
Filling Station
Well have you guys been to filling station??? It's around the corner of makati ave, somewhere there near the red light district and near the brothel houses. lol. But yeah seriously this place is whaack. Just like Whitney Houston. "crack is whack". This is where we did our "WASHING" for beer heads like them not me. Filling Station is open 24 hours! AWESOME. This place is epic and vintage.
diner
seriously i want a rotary phone... but how do you "please press 5 for promos and special offers" lol
nice.
Wee Nam Kee
Never pass on the best Hainanese Chicken in Manila. Wee Nam Kee is a franchise from Singapore. The ones in Bangkok are so good that it almost felt like I was drawn back to Thailand. AHH it's sooooo good, I could never say pass to it. Wee Nam Kee is located at Ayala Triangle. SO WORTH IT. Best if you choose the steamed one rather than the roasted option. HUNGREEH FOR MORE.
sauces: oyster sauce, ginger and chili. mix them all.
how could you say no to this beautiful bird?!!?!?
The Frazzled Cook
You know it took us a while searching and looking for the meaning of frazzled. Its root word is fray and I don't know what to say anymore... But this is my new favorite place to eat. After a looooooong time. If you've been to Fat Michael's Place in Bangkal and fell in love with it and which is already closed by the way, well there are reasons to visit The Frazzled Cook, since this their resurrection of another eclectic restaurant. The eclectic feel is justtt so nice and homey and very intimate. While you wait for your food, have time to take photos around the place but don't get crazy like us, cause I think we took advantage of the place since no one was around. It's just embarrassing. I loved the uneven pieces of furniture, the books, the portraits, stickers, trinkets. But the the food by the way wasssssssssss sooo perfect in every way. Each order had an idea of its own which is just undoubtedly good, even if the cook was frazzled, he still nailed it. lol.Try their pancake a la mode. It's gorgeous and crispy. It's heaavunnn.
let the paisley wall and Nascita di Venere lead you to the restroom.
the hello kitty spoon and fork
frazzled cook
Tenderloin and Sausage Pizza
Pasta with Cream, Hazelnuts, Sage and Pancetta
romaine lettuce with grilled chicken and mandarin dressing
Rib Eye Steak
BURPPP*
anyway i gotta go. I need to sleep now.
CONGRATS TO PACQUIAO BTW. MORE HERMES to JINKY AND MOMMY DIONISIA TO COME!!!
ugh. love it.
xoxo
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