#YhengCooks "Adobong Isaw ng Baboy"

Adobo is one of my favorite dish. I always make sure to cook this dish once or twice a month. But I don't use the same main ingredients over and over again. I sometimes uses pork, chicken, chicken feet, fish (tuna, tilapia, bangus) or vegetables or anything that can be cooked as adobo. Today I cookes another favorite adobo variation of  mine, -  Adobong Isaw ng Baboy.

I want to share to you my recipe just in case you want to try cooking it at home.

Ingredients:

1/2 Isaw ng Baboy (pig's small intestine).
1/4 cup + 1 tablespoon vinegar
2 tablespoon soy sauce
1 1/2 tablespoon oyster sauce
1/2 tablespoon rocksalt
3 cloves garlic
1 1/2 tablespoon ginger
1 pc. small onion
4 + 1/8 cups of water
1 tablespoon cooking oil
bay leaves
1 green chili
pepper corn
ground black pepper

Procedure.

1. Make sure to clean the pig's intestine very well. What I usually do is to insert a portion of the spout of the faucet inside the small intestine's opening and then turn on the faucet and let the water travels the inside of the intestine. I do it until the water runs clear (or no longer yellowish). Then I rub the intestines with rock salt (a bit harder) and then wash it with running water. I do it twice.

2. Pour 4 cups of water in a pot and let it boil. Once it boils, put 1/4 cup vinegar, 1 tablespoon of soy sauce, 1/2 tablespoon rock salt, black pepper corns and bay leaves. Put in the Small intestines and then cover. Let it cooked for 30 - 45 minutes.

3. Once it's cooked, set aside and let it cool until you can handle it. Cut it into 1 1/2 inches. Set aside.

4. In a pan, heat 1 tablespoon of oil, saute ginger, onion and garlic. Put in the small intestine. Add 1 tablespoon of soy sauce and 1 1/2 tablespoon oyster sauce. Cover it and let it cook for a minute or two.

5. Add in the vinegar, and 1/8 cup of water. Cover and let it simmer for another 2 minutes or until the vinegar is cooked..

6. Adjust seasoning according to your taste and put in the chopped green chilis.

7. Serve and enjoy.

Until here.
See you soon folks!

✍(◔◡◔)

#ADecadeOfLove: Our 11th Year Together

photo credit: Pamana Restaurant 

Hubby and I reached another milestone in our relationship. We just celebrated our 11th year as Boyfriend-Girlfriend last November 23. Yeah, we still celebrate it. I'm anticipating this day to come (another is our wedding anniversary) more than Christmas and Valentines Day. But we're not that type to have a grand celebration. A simple dinner date will suffice. 

Our usual dine in place whenever we celebrate something special are Gerry's Grill, French Baker, Shakey's or Max's Restaurant. Nothing fancy and super expensive meal. 

Anyway, this year we decided to eat at Pamana Restaurant in Tagaytay. we traveled for an hour to reach the place (we're from Imus, Cavite). And the travel time (back and forth) is all worth it.

Here's what we ordered.

Bulalo Steak, Ensaladang Mangga, Seafood Medley sa Gata and Fried Rice

The Original Bulalo Steak 

This dish is fantastic. The meat is super tender and flavorful. Even hubby loved it. I was just a little bit disappointed because the dish was served a bit cold. I was expecting it to be super hot considering na it was served on a sizzling plate. hehehe 

Ensaladang Mangga @ 160

I always ordered ensaladang mangga whenever we dined in at Gerry's Grill. I've been looking for this on the menu but I wasn't able to find it. Good thing I asked our server. This is my "pantanggal umay" dish.

Seafood Medley in Cocnut Milk

My husband ordered this dish. We were surprised to see the big servings. But just like the Bulalo Steak, the dish is kinda cold when served but still delicious. We're not able to finished it all so we asked the server to wrap it up so we can take it home.

It's dinner time and almost all the tables were occupied. The rooftop was closed during weekdays so we settled sitting down near the veranda. I wasn't able to take photos of the interior of the restaurant since it was full so medyo nahiya ako. hehehe.

We decided to head home after eating since it was already late. And that's how we celebrate our Anniversary. Boriiing!! hahahaha

Rating: ♥♥♥♥/5 

Until here.
See you soon folks!

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#YhengCooks "Paksiw na Pata ng Baboy W/ Lechon Sauce"

I've been craving for paksiw na pata these past few days. But since I don't want to buy the whole Pig trotter (Pata ng baboy) because my husband and I will be the only one to eat it. So when I found someone with the same dilemma at the "talipapa" where I usually buy ingredients for our viands, I asked her to take the other half of the pata and I'll take the other half. She agreed so we asked  the store owner to cut the pata in half for the two of us.

Anyway, I cooked Paksiw na pata 2 days ago (craving satisfied) and my husband loved it. So I'll be sharing the recipe in case you want to cook it too.

Ingredients:

3/4 kg Pata (cut into smaller size)
1/4 cup White vinegar
1/4 cup soy sauce
Black pepper
Laurel leaves
Water (enough to cover the pata)
4 - 5 cloves Garlic
1 onion (sliced)
1 1/4 cup Lechon Sauce or Mang tomas
Banana Blossom (you can buy it for 5/pack sa palengke) - Soak in water
oil for fying (yeah I fried the pata)

Procedure.
* Put water in a pot and let it boil. Once it boils, add the vinegar, the soy sauce bay leaves, black pepper and the pata. Let it boil until the pata is cooked and tender.
* Remove the meat and set aside the soup (pinagkuluan / sabaw).
* Heat oil in a pan, and fry the meat. Drain the oil.
* Put back the meat in the pot, put the sugar, garlic, and onion. Put Mang Tomas and let it simmer until the sauce thickens a little bit.
* Put the banana blossom and season to taste or adjust the seasoning if necessary.
* Serve with hot steamed rice and enjoy eating.

I like tutong na kanin. :)

Until here.
See you soon folks!

✍(◔◡◔)