Bitoybits Original: Ang Itlog kong Nakakabusog!

Blog Entry #7


Ang Itlog kong Nakakabusog!

Salted Duck Egg (or Itlog na Maalat) is considered as one of the most popular pulutan or sawsawan all over the country. These eggs are cooked, salted and dyed in order to differentiate from the usual Chicken Egg, Penoy and Balut. It can be served as a viand, or in most cases, a sawsawan (dip) to fried fish or in pulutan.

Tuwing may outing or team building, hindi nawawala sa listahan ko ang gumawa nang masarap na sawsawan mula sa gulay at itlog. Madami nang nagagawa, mura pa at less hassle pa.

So ngayon, ishe-share ko sa inyo ang aking recipe na medyo nilagyan ko ng twist. Pwede niyo itong isama sa mga inihaw na Barbecue (Oh Yes! Redundancy is the best policy), pritong pork chop or inihaw na fish. Pwede niyo rin sabayan ng mangga at bagoong para mag-unahan na lang sa CR (Charaught!)

Ang Itlog kong Nakakabusog!

Ingredients:

- 10 pieces medium sized Salted Egg, cubed or sliced into desired portion (Mas masarap kung yung pula eh mamantika)
- 10 pieces medium sized Ripe Tomatoes, cubed (Huwag Cherry Tomatoes kasi sobrang liit)
- 2 pieces medium sized Red Onions, cubed (Dba dapat violet ang tawag dito? wala namang trace ng red ang onion na ito eh)
- 2 pieces medium sized White Onions, sliced
- 1 medium sized Cucumber, peeled and cubed
- 1 clove of Garlic, minced
- 2 tsp. Olive Oil (shoshal devah?)
- 2 tbsp. Apple Cider (shalabells!)
- 5 tbsp. Vinegar (the more maasim the better)
- 2 tbsp. Table Sugar
- 1 tsp. Rock Salt ( \m/ )
- dash of Ground Pepper
- dash of Spanish Paprika
- dash of Cayenne Pepper

Procedure:

1. In a large mixing bowl, add Salted Egg, Ripe Tomatoes and Cucumber.
2. Add Olive Oil and Apple Cider. Mix until everything is evenly coated.
3. In a small bowl, mix Vinegar, Sugar, Ground pepper and Pepper.
4. Pour the liquid mixture into your vegetables and add Garlic and the Onions. Mix gently until evenly coated.
5. Finally add a dash of Spanish Paprika and Cayenne Pepper. (If you want your itlog to be more maanghang, just make dagdag a little bit of these powder and it's maanghang na. Okay?)

At ayan! May bago na naman kayong iseserve sa inyong family, friends, kainuman o mga kasama sa office. I'm pretty and I'm sure matutuwa sila sa'yo.

P.S. Kung gagawa kayo nito make sure na may picture ha? Tapos i-tag niyo ako sa Facebook. Parang awa niyo na okay?

Bitoybits Original : Cheezy Sisig So Eazy!

Blog Entry #5

Since hypertensive ang inyong lingkod, naisipan ko na gumawa na lamang ng mga recipes na maari ko pa rin namang i-enjoy kahit hindi ko natitikman o nalalantakan.

Tama, simula ngayon, I will post recipes about my favorite food but with a twist.  Conventional Method meets Modern Cooking. Ay tama ba? Oh, basta ganyan ang gusto kong sabihin at sana naman nakuha niyo ang thought di ba?

Alam niyo naman ang nature nitong blog, hindi naman ganun kaseryoso pero seryoso pa din sa pagbibigay ng mga recipes na pwede niyong gawin sa inyong mga pamamahay or handaan.

Sana lang kapag nagprepare kayo, kunan niyo ng picture (tama na ang selfie) tapos i-tag niyo sa aking Facebook account. (Credits sa akin para naman makilala ako noh). Anyway, madami na namang pasakalye so hear you go. Introducing my third recipe:

Sample of Sisig (not my original recipe)

Cheezy Sisig So Eazy

Ingredients:

- 500 grams Maskara (hindi ito yung nilalagay sa mata o yung sinusuot tuwing may festival ha) Ito yung fez nang baboy. Tama, skin or fez ng pig na mabibili sa inyong wet market.
- 100 grams Ox Brain (utak po ng baka), cleaned and cooked
- Chicharon Flakes (kung wala, durugin niyo na lang ang isang plastic ng chicharon)
-3 tbps. Canola Oil (para maiba lang)
-3 tbps. Soy Sauce
-3 tps. Table Sugar
-3 tps. Salt
-2 tps. Ground Pepper (Pamintang Durog! Marami na ngayong ganyan lalo na sa mga Call Center)
-3 fresh eggs (huwag century o qwek-qwek at sasampalin ko kayo)
-3 green chili (yung pang-Sinigang)
-2 red chili (yung labuyo)
-1 box Quick Melt or Cheddar Cheese, grated
-50 grams Mayonnaise
-Calamansi (pigain niyo na lang kapag nakahanda na ang sisig)
-Lemon Slices

Procedure:

1. Roast Maskara and cut into cubes.
2. Slice Ox Brain into desired portions, the smaller the better
3. In a bowl, mix Soy Sauce, Mayonnaise, Red Chili, Table Sugar, Salt, Pepper and Green Chili. Set aside. (taray di ba? May set aside pang nalalaman)
4. In a frying pan, heat oil and add Ox's Brain and Maskara. Drain excess fat or oil. (Masyadong ma-oily if you make sama-sama pa the oil dba?) After removing the oil, add 3 newly beaten egg (mas masarap kung kakabate lang). Let the heat cook your egg (ouch!)
5. In a show plate (shala!) pour the drained Brain and Maskara with egg, your sauce, add the cheese and sprinkle it with calamansi and lemon. Then sprinkle the crushed Chicharon (shalabell, sprinkol talaga)
6. Serve hot. (just like me)

And presto! May sisig ka na. Hindi lang pang pulutan pwede na rin pang-ulam. Kung hindi niyo trip ang sobrang anghang remove remove lang ng Red chili or kung gusto niyo ng matamis, edi go, lagyan niyo nang Maple Syrup (CHARAUGHT!)

Enjoy!

Cocktail Delight: Bitoybits Mobile Bar Cocktails Batch 1

Cocktail Delight: Condiment Concoctions

Since I am also a bartender and I have a Mobile Bar Business, I have created over 200 recipes of cocktails that had delighted my friends and guests/clients over the past years.

Renaming them isn't that easy and creating the right alcohol level that will make your friends happy and not dizzy after drinking them (Hindi dito applicable ang Basta may Alak, may Balak).

I also grouped my concoctions into Families: The Sex-a-holicas, The Classics, For Him, For Her, For LGBT (the most loved group) and The Trademarks. Since the first time that I have formulated (wow ang lalim huh!) my cocktail recipe, the passion to create more has grown tremendously and little do I know, I have created more than 200 in just 24 hours. (Oo! Walang tulugan ito noh!) From simple recipes up to the most extravagant (tama ba ang spelling) and flamboyantly decorated cocktails were served, enjoyed and tasted by my clients and people who just wanted to drink and unwind.

I am going to share some of these Cocktails (ay teka, mega nosebleed na akez, tama na nga ang English). Meaning, i-popost ko ang mga pektures nila, pero hindi ang ingredients or kung paano ko sila minimix kasi paano naman ang business kez di'ba?

Anyway, here's the first Batch of my Cocktails, I hope you'll enjoy!

#1 Blue Salsa

#2 Promise, I love You!

#3 Blue Green Minded

#4 Green Greek God

#5 Aftermath 

#6 Blue Vallium

#7 Dirty Liar

#8 Walnut Buttcheeks

#9 MotMot Shot

#10 Lime Asshole

#11 White Pessimist

#12 Blue Semen

#13 Cola-Shala

#14 Insecure Bitch

#15 Cobrarita

Bitoybits Original: Bitoybits Ang Cheezy ng Talong ko!

Talong or Eggplant (Solanum melongena) is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash. It bears a fruit of the same name (commonly either "eggplant" in American English or "aubergine" in British English) that is widely used in cooking.

Eggplant (Solanum melongena) from Wikipedia.org

Ayan ayon kay Mareng Wikipedia, yan ang description ng malinamnam na gulay na kahit saan pwedeng tumubo. Ang taray di ba? May iba't iba pang name.

So eto ako at nakaisip na gumawa ng recipe na alam kong magugustuhan ninyo, hindi lang ng mga Nanay at Tatay pati na rin ang mga "Paminta" o yung mga nanonood ng My Husband's Lover ng palihim sa kanilang mga family (No offense Meant ha?). Itong recipe ko ay pwedeng pang-ulam or pang-pulutan sa inuman or Team Building ng iyong kasama sa work, or pwede niyo rin itong papakin habang mega-crayola sa panonood ng mga Telenovela.

Presenting: 

Ang Cheezy ng Talong Ko! With Orange Slices

Ang Cheezy ng Talong Ko! With Malaysian Mum

Ang Cheezy ng Talong Ko! Recipe:

Ingredients:

- 5 medium sized Talong (the longer the better di ba?) thinly sliced

- Olive Oil (If can't afford, pwede na yung Cooking Oil na nakabalot sa plastic ng ice candy)

- 2 c. All Purpose Flour

- 2 beaten eggs

- Breadcrumbs (kung wala,  dikdikin niyo na lang ang lumang pan de sal)

- Rosemary 

- 3 tbps. Vinegar

- Salt and Pepper

- 1 tbsp. Brown sugar

- 1 minced White Onion

- 250 grams Quick melt or Edam cheese

- Chopped parsley

Procedure:

1. Slice Eggplants into thin even strips using a sharp knife.

TIP: To avoid the discoloration of the Eggplant slices, squeeze a calamansi or lemon. (Sino naman ang matutuwang kumain nang maitim na talong! Sino! Devah?)

2. In a frying pan, drizzle Olive Oil (shala! Drizzle talaga) and saute the Onions for one minute. Remove and save them for garnishing.

3. In a bowl, coat the sliced eggplants with this pattern: flour, beaten eggs, bread crumbs, then fry them until golden brown)

4. Drain the excess oil using paper towels (sa case ko na walang ganun, strainer na lang para masaya). In a separate bowl, create the Vinaigrette mixture: Vinegar, salt, pepper and sugar.

5. Arrange them in a serving plate, drizzle with Vinaigrette and make budbod the Rosemary then add Cheese.  (Para mas efek, try to make budbod the cheese with matching lambing at kembot ng very very light)

6. If you don't want to make the Eggplants maasim, use the Vinaigrette as dip. Then add Parsley and sauted onions for garnishing.

Viola! Ang tarush na nang Talong Mo, impressed pa ang mga friendships mo, pati si Boa mo, matutuwa. May kiss sabay hug ka from him. Tapos ganito mo i-serve ito: Pa, eto na ang Cheezy kong Talong! Tikman mo na! :)

Bitoybits Original: Bitoybits Christmas Buko Pandan

Bitoybits Christmas Buko Pandan

At dahil malapit na ang Christmas season, naisip kong i-share ang Buko Pandan recipe na ginawa ko. Medyo kakaiba nga lang siya sa mga nakagawian na nating lasa pero ayon sa mga nakatikim nito, eh masarap naman.

Ingredients:

200 grams grated Coconut Meat (huwag yung malauhogha?)
3 Pandan leaves
3 Tbsp. White Sugar
2 sachets Green Gulaman Powder (pwede rin yung bar na nabibili sa palengke)
100 grams Small Sago (Tapioca Pearls)
1 pack All Purpose Cream
2 large cans Evaporated Milk
1 small can Condensed Milk
Nutmeg
Cinnamon
Vanilla Ice Cream

Procedure:

1. Dilute Gulaman Powder in a sauce pot with water (sundan niyo na lang ang nakalagay sa packaging para mas masaya!) 2. Add Pandan and sugar. Then let it cook for 5 minutes while stirring the mixture, add a dash of nutmeg.
3. In a square pan, pour the mixture once you have achieved the gelatinous consistency.
4. Let it sit for an hour or two, or until you can remove the entire gulaman from its mold. Then cut it to your desired size and width.
5. In a mixing bowl, add the Buko Meat, All Purpose Cream, Evaporated and Condensed Milk. Mix the ingredients over another bowl of Tube Ice. (wala lang pang-inarte lang hehehe!)
6. In a glass or dessert bowl, arrange the following ingredients in this order:

Gulaman
Tapioca Pearls
Buko Meat Mixture
a dash of Nutmeg
Scoop of Vanilla Ice Cream

and Viola! You have created Bitoybit's Christmas Buko Pandan. You can also add Cherries or mint leaves para naman ma-impress niyo ang mga guests or loved ones niyo.

Hope you'll like my recipe :)

Basta Pinoy: Kakanin Kayo Diyan!

My first blog entry.

The Philippines is known for several delicacies that are truly authentic that captured the heart of many Filipinos and foreigners as well. Kilala ang bansa natin sa mga masasarap na pagkain mula sa Adobo (na madaming version ang na-introduce) hanggang sa mga kakanin na hindi lang pang handaan, eh ginagamit na din sa negosyo.

Among the well known Filipino Kakanins are Puto, Kutsinta, Maja Blanca, Buko Pie, Kalamay and Biko. Most of these sweet delicacies are made from cassava – a plant that is abundant in all parts of the country. At sinong hindi makakapagsabi na sa bawat probinsiya ay may mga kani-kanilang version ang mga popular na pagkaing aking nabanggit?

Suman sa Ibos

Pichi-Pichi

Biko, Sapin-Sapin at Ube Kalamay

Tulad ng Puto – rice cake topped with Salted Egg, Cheese or Butter. Sa Calasiao, Pangasinan, kilala ang kanilang maliliit na Puto na sobrang sarap lalo na kung ipapares mo sa mainit na kape o tsokolate. Ang mga Tagalog naman ay may sarilinig bersyon, Puto na may Itlog na Maalat o Keso sa ibabaw. Kapansin pansin na sa maraming itinitindang puto sa labas ng simbahan ng Our Lady of Peace and Good Voyage sa Antipolo, kasama na dito ang Suman, Kalamay at Biko. Sa Pampanga at Bulacan, kilala ang puto na gawa sa bigas at malagkit na nahaluan na rin ng iba pang flavours gaya nang ube, pandan at buko. Hindi lang puti ang kulay ng Puto, may kulay dilaw, berde, kahel at kung bago sa inyong mata ay mayroon na ring ube, asul at  pula. At sino bang hindi makakatanggi kung ikaw ay bibigyan ng Puto na may kasamang mainit na Dinuguan – Puto’t Dinuguan ang isa sa mga naging paborito ng mga Pinoy hindi lang para pantawid ng gutom tuwing dapithapon, pati na rin pang-negosyo.

Cheese Puto

Rice Flour Puto

Yam Puto

Nakakagutom di ba? Bakit hindi natin bigyan nang pansin ang Biko? Na sa bawat handaan lalo na tuwing Fiesta sa mga province ay laging present sa hapag-kainan.  Hindi rin magpapatalo ang mga taga Lukban at Lucena sa masasarap nilang bersyon ng Biko na mas lalong sumasarap kung lalagyan ng minatamis na nangka (Jackfruit) at latik sa ibabaw. Nakakatakam din ang Sapin-Sapin, iba’t ibang flavour at kulay na marahang pinagpapatong-patong para ma-achieve ang kulay at lasa nito, na kung saan dito kinuha ang pangalan nito.

Marami pang mga kakanin ang mga Pinoy at dahil sa pagbabago ng panahon, nakakaisip nang mga innovative concepts and ideas ang mga nagpreprepare kaya ang mga consumers ay naghahanap nang pinakamasarap pero murang kakanin.

Among the popular Pinoy Kakanins are:

• 1.       Suman – with different varieties like Suman sa Lihiya, Suman Latik, Sumang tsokolate, Suman Ube and Suman sa Ibos.
• 2.       Ube Halaya – made from the roots of the Yam Crop.
• 3.       Bibingka – which is very popular every Christmas and served hot after hearing the Misa de Gallo (Simbang Gabi)
• 4.       Puto Bungbong – violet strips made from cassava brushed with margarine or butter and topped with sugar and grated coconut.
• 5.       Pastel – pastry filled with Leche (Cooked Condensed Milk), Ube Jam, Strawberry Jam and other sweet mixtures.
• 6.       Bicho Bicho – long bread glazed with sugar, cinnamon and chocolate powder.
• 7.       Palitaw – its name is derived from how it is cooked. When this kakanin is done, it will rise up from the bottom of the pan and rolled into sugar and grated coconut.
• 8.       Kutsinta – a gelatinous treat that is always paired with puto. Made from flour, sugar and water.
• 9.       Maja Blanca – made from flour and milk. Topped with Latik (grated coconut cooked until the oil comes out from the meat).
• 10.   Tupig – a Northern Luzon specialty wrapped in Banana Leaves.
• 11.   Cassava Bibingka – a version of Bibingka but the main ingredient is Cassava Flour.
• 12.   Buchi – a popular Chinese dessert that Pinoys have adopted and created their own version. Usually rolled into sesame seeds with Lotus or Yam filling.
• 13.   Espasol – rolled rice flour and is a popular “Pasalubong” amongst travellers from Southern Luzon.
• 14.   Pichi-Pichi – steamed grated cassava rolled into coconut shavings.
• 15.   Binignit – kakanin made from cassava, yam and bananas with coconut milk and evaporated milk.
• 16.   Budbud Pilipit – a glutinous rice delicacy cooked with coconut milk.
• 17.   Nilupak – cooked unripe banana (saba or lakatan), young coconut meat, brown sugar and condensed milk.
• 18.    Polvoron – made from flour, melted butter, sugar and pinipig.

At marami pang iba, na pwede niyong tikman tuwing kayo ay uuwi o magagawi sa mga Probinsiya.

How to Navigate my Blog?

For easy navigation, I decided to add taglines to each post and for me to avoid posting similar or identical posts. Here are the tags that I have created and feel free to use them whenever you wanted to see a certain post from the past.

How to? 

- Posts about the common terms in Cooking, Baking or anything that has to do with food.

Resto Alert!

- Posts about the most recent food establishment that I've been to. I also provide ratings at the end of the entry.

Bitoybits's Original

- My original recipes. I will also post my Mom's original recipes.

Bitoybits's Booze

- Since I also mix cocktails and concoctions, I decided to share some of my top sellers here.

Sa Kanto Lang Po!

- Street food and where you can find them.

Basta Pinoy!

- Entries that are about Pinoy food, Pinoy delicacies and restaurants.

Al Dente!

- Ingredients history and background. I could also recommend brands that can help you in preparing delicious meals.

Matamis ya'an!

- Entries about desserts and everything that is sweet.

Kain Po!

- Blog entries about the rich and wide selection of cuisines from different provinces that I have visited.

So there you go. If in the future you forgot why my entries have tags like this, you can go back to this post. :)