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 […]
Tired of the greasy and unhealthy chips? Cook this alternative taro chips to have that guilt-free snacks. It’s easy to make, it’s low-carb, and overall a healthier-option for snacking compared to the standard potato chips or crackers. A little backgrounder, Taro is also known as […]
Having access to organic produce in this heavily-industrialized farming world is still a scarcity. I’ve been on a hunt for organic vegetables and livestock here in Cebu, and I am so happy that I was introduced to this community of modern-day food heroes through a good friend Neil.
As a foodie that cooks, yes, I’ve been very cautious of what type of foods I serve on the table. Our weekly diet in my household is mostly composed of vegetables, and not much on the meat. But, despite having access to Carbon market where I can easily buy my fresh produce, I know deep down inside that not everything that I buy there that is green and fresh are entirely healthy choices for me. I learned this the hard way when my dad was diagnosed with colo-rectal cancer. A type of cancer that is diet related.
So when I met Neil at an event, Neil mentioned that he is part of this community of farmers who are into organic farming. A few days after, we decided to film this video to introduce the abundance of organic produce in Cebu. It was a welcome surprise! Their community Cebu Organic Agriculture Cooperative is composed of a variety of organic farmers. They are basically a library of organic produce! From organic honey, vegetables, pork, chicken, and more!
If you are in Cebu and is interested to get your freshest produce from these guys, I highly recommend that you get in touch with the Facebook page of Cebu Organic Agriculture Cooperative or through Mr. Eddie Bohol, the Coop’s President at cell number 0917-6246110 and 0925-7666800. For your freshest organic eggs, chicken and pork meat, the Hat Lady farm can easily take your order through this number 0917-3266129.
So what’s my last words here…..
Going organic is a TRUE investment for yourself and your family's health. In the bigger picture, you’re saving the planet too! :)
This liver gravy is one of Filipino’s favorite dips for the famous lechon. Other than it’s thick and meaty taste, it provides a flavorful mix to the fatty goodness of the lechon meat. It is also used as dips with lechon manok and lechon kawali. […]
Lechon Kawali is literally deep fried pork belly that is a favorite for special occasions across the Philippines. It is served during fiestas (carnival season) or birthday parties and is mostly enjoyed with a kalamansi and soy sauce dip or Mang Tomas (a liver gravy […]
Pork Menudo is a Filipino Pork Stew recipe that is easy to make using these basic ingredients of pork, carrots, potatoes, hotdogs and tomato sauce. Influenced by our Spanish heritage it has become a staple dish that is paired with rice. In Spanish, this might be commonly known as estofado de cerdo. One thing I like about this dish is that it tends to taste better as a next-day meal as the sauce fully develops into the meat and vegetables. Cook this in large batches, then store it in the fridge and still enjoy this pork menudo the next day.
¼ kilo pork belly (sliced in cubes)
1 medium size potatoes (sliced to small cubes)
4 medium size carrots (sliced to small cubes)
2 regular size hotdogs (sliced)
1 medium sized bell pepper (sliced into squares)
2 chicken liver (alternative: 1 small can chicken liver spread)
3 cloves of garlic (chopped)
1 medium size red onion (chopped)
2 tablespoon tomato paste
½ cup tomato sauce
2 tablespoon white sugar
Salt and pepper to taste
3 tablespoons of vegetable oil
½ liter of water
- Using a pan, drizzle the vegetable oil, then sauté onions and garlic until onions turns translucent.
- Add the pork meat, then sauté again ‘til the pork meat turns white.
- Add the carrots and potatoes, stir for a minute. Then add the tomato paste, quickly stir in with the ingredients, then add the water, tomato sauce, salt, pepper, sugar. Stir and let it cook for 10 minutes over low medium heat.
- On a separate pot, boil the chicken liver ‘til cooked (roughly about 5 minutes), then remove from the water and transfer to a bowl.
- Mash the chicken liver, then set aside.
- Back to the pan, once the sauce has reduced, add the chicken liver and stir. You can also add more water if you want a thinner consistency of the sauce.
- Let it cook for another 3 to 5 minutes over low heat.
- Serve and enjoy with a bowl of steam rice.
If there’s any type of dish that the whole world is soooo familiar with, it’s fried chicken! There are plenty versions allover the internet for that yumilicious fried chicken recipe. Your mom, your lola (grandmother), your sister, or your entire neighborhood probably has […]