I always thought that Chili’s (also known as Chili con Carne in the Philippines) as a bland and boring dish to eat. Not until I was attending a house party of friend years back. That opened my eyes to give the recipe a try as […]
Dabong, labong, also known as bamboo shoots. It's delicious, healthy, and so darn hard to find! And in most cases, you are usually buying it from a tin can from your favorite grocery store. In this video, I will show you how you can easily prepare bamboo shoots from scratch, and by scratch I mean buying fresh labong or dabong from your farmer's market.
Now a bit of tip, when it comes to buying bamboo shoots, its not just grabbing the trunk from a typical bamboo. Ask the vendor if they are selling YOUNG bamboo shoots.
- Cut the bottom part of the bamboo root (about 1 inch from the bottom)
- Peel off the layers 'til you reach the white soft part.
- Cut the root in thin slices for faster cooking time. Optional, if you want a large piece of the shoots, just cut them diagonally in half.
- Boil a large pot of water, once boiling, add a tablespoon of salt.
- Add the bamboo shoots in the boiling water, cook for 20 to 30 minutes, or until the bamboo shoots is no longer bitter and has enough crunch.
- Drain the water out, and let it cool.
- Store in containers and place it in your fridge/freezer for future use.
As a Filipino or Asian who’s heavy on rice eating, going for a healthy diet without the rice is a struggle. I’ve had many attempts to cut down rice, and it was a struggle for me as I always looked for that grain-like texture on […]
Hummus also known is a Houmus is a Middle Eastern dip or spread paired with Pita bread. Plenty of health watchers have been consuming this dip for the reasons that its ingredients are sooooo healthy! For starters, you have the chickpeas/garbanzo beans which is rich in iron, protein, folate, and calcium to name a few. The oil used is also extra virgin olive oil which we all know is a healthy oil to have in your dishes.
I’ve been obsessed with HUMMUS! Since I started my journey to stay fit and healthy, I’ve been whipping up this creamy and healthy dip. Garbanzo beans or chickpeas are a known ingredient in Filipino cuisine, but most of the time it’s added to saucy tomato-based dishes. Thank God to our Middle Eastern friends, Hummus has made it to international waters, and to the palates of Filipinos.
Another thing that I like about this dip is it’s a healthy indulgence! Skip your fave mayo and all, because this right here will be your next staple dip. Pair it with veggie sticks, crackers, or the standard Pita bread to make it a full Middle Eastern palate experience. I also have a Pita/Nan bread recipe by the way which you can check here.
One thing I noticed about making hummus is finding a crucial ingredient which is the Tahini Paste. Basically, it’s a blended roasted sesame paste that looks like your standard peanut butter. And since it’s rather difficult to find that here in Cebu, Philippines, I found a great alternative for it without sacrificing its authentic Hummus taste.
Now if you’re on a keto diet, I’ve read articles that you can still enjoy this dip despite chickpeas/garbanzos as a not-so keto-friendly ingredient. The key is moderation peeps (although I doubt you can control yourself once you take a sample of this heaven!) Ideally, two or three tablespoons per serving with veggie sticks will keep you on your keto state. Enough of my mumbling and promotion of this dish, below is how you can get started!
4 cups cooked Garbanzo/chickpeas – cooked and with skin removed.
1 cup extra virgin olive oil (divided into 2 portions)
¼ cup of water
2 tablespoon cashew butter (an alternative is 1 ½ tablespoon peanut butter)
3 tablespoon sesame oil
1 lemon – squeezed
1 tablespoon rock salt
2-4 cloves of garlic – chopped (Depends on how garlicky you want it. I forgot to add this to my vid)
1. For uncooked chickpeas/garbanzo beans, soak it overnight with regular water. Then boil for 45 minutes to 1 hour, or until soft enough for mashing.
(If you’re using canned chickpeas/garbanzo beans, remove the water from the can. Thoroughly strain with running water to remove any tin can smell. Set aside)
2. Using a food processor with its grinder attachment, add all the ingredients and the first half of the extra virgin olive oil. Another option is to use a blender.
3. Blend over high speed for 3 minutes. Check the mixture again for desired taste. If the garbanzo beans are a bit thick, slowly add water to thin the mixture.
4. Mix again until you have a fluffy and smooth texture.
5. Remove from the mixer and place in a glass container with a lid. Store in the fridge and enjoy when you feel like having a “dip” with this delish Hummus!
Scoop a few tablespoons of the Hummus and create a circle in the middle. Drizzle a bit of extra virgin olive oil on the center, then finished with a sprinkle of cumin, paprika, or coriander powder.
Also, here's a video of how you can easily make Pita bread at home to pair with this Hummus dip.
Mang Inasal Recipe Hack It hasn’t been a long time since I discovered the flavors of the Mang Inasal Chicken. There’s too many branches of this restaurant that I never thought of trying it out because I had the assumption that it was just another […]
I always have this knack for eating Indian and Middle Eastern food. Since my sister started selling imported spices through her store Molinos dela Especia, I’ve been getting my steady supply of aromatic and healthy spices for my dishes, which then brings me to the […]
When it comes to Shawarma, one important ingredient is the bread. This is kinda confusing because this flat bread comes in many names. You can call it a Nan bread, and Pita bread, and some also call it Chapati. Oh well, since I'm using it for a shawarma recipe, it's called the ultimate soft and perfect Shawarma bread. Ok internet, no more arguing!
One thing I like about making my own homemade Shawarma bread is I can easily make it at home, and even if I don't use it for a shawarma sandwich, I can just pair it with a simple youghurt garlic sauce, or pair it with my homemade hummus.
¼ cup warm water
1 tablespoon active dry yeast
Pinch of salt
2 cups of flour
Extra flour for dusting
½ cup of regular water
1 tablespoon of extra virgin olive oil (you can substitute vegetable oil)
- Mix the warm water and yeast, and leave it for 5 minutes for the yeast to fully activate and bubbles up.
- In a large bowl, mix the flour, salt, yeast, and water. Then massage the dough to a soft and smooth ball.
- Brush the bowl with oil, and lightly coat the dough with the oil as well.
- Let the dough rest for 45 minutes and cover with a kitchen towel.
- Using a wide surface area, or a wide chopping board. Dust it with flour.
- Then cut the dough in equal portions. For this recipe, I managed to make 6 shawarma breads.
- Using a rolling pin, carefully roll the small dough until it forms a flat circle. Dust it with more flour if it gets too sticky.
- Now using a flat pan or griddle over low-medium heat, lightly rub it with the oil. Leave your pan to warm for 1 minute.
- Then place the flat dough, and let it cook for 30 seconds to 1 minute, or until you see bubbles form up. Then flip the other side to cook.
- Serve warm as is with a dip or use it for a Shawarma sandwich.
Final note: Now this is my first video for this 2-video part series of my Shawarma recipe. So make sure to subscribe to my Youtube channel so you won't miss it. I will also be doing my first Youtube channel giveaway, so make sure to subscribe and click the bell button beside it so you'll be notified once that video is up.
For our Western friends, the Filipino/Philippine noodle dishes is not as famous compared to our neighboring Asian countries like Vietnam, Thailand, and China. With this, I’d like to introduce you the a Philippine noodle recipe which very unique to us Filipinos. If there’s a noodle […]