Lately, I have been craving eggplant. I usually eat it boiled with a little seasoning - like ginger and vinegar. Or I boil it, mash it, mix it up with egg so it can be a patty. It can be such a great and tasty meat extender and replacement.

Right now I want to make Eggplant Lasagna. A friend told me that you would do it the same way as beef lasagna except the eggplants are fried and there are a lot of mushrooms.

I can feel my mouth watering already.

I love tomato-based dishes!!! I can eat them every other day if I can!

I read this about them:

All filipino tomato-based dishes (pork/beef/chicken) have this in common:

Garlic, onion and tomato are sauteed until the onion and tomato are soft and the garlic is brown. Meat is added and sauteed with the rest of the prior ingredients. Enough water is added for the meat to simmer in for an hour (pork chunks), 30 minutes (ground meat), 45 mins-1 hour (chicken) and 2 hours (beef). Tomato sauce is added when the meat is soft enough. Optional addition of the corresponding broth cube is done.

Now we go to the differences, namely, meat cut and accessory ingredients that greatly define the individual personality of the tomato-based dish you’re cooking:

1. Caldereta/Kaldereta (usually beef)

Use big chunks of meat. After the simmering/softening process, liver spread, potato cubes, green peas and bell pepper strips are added, along with black pepper any other seasoning that you desire (fish sauce or salt).

2. Mechado (beef) and Afritada (pork/chicken)

Use large chunks of meat. After the simmering process, add big cubes of potatoes and carrots, and cut up baguio beans along with black pepper any other seasoning that you desire (fish sauce or salt).

3. Menudo (usually pork)

Small pieces of meat are used. After the simmering process, cut-up hotdog/vienna sausage, small pieces of pork liver, raisins, small cubes of potato, bell pepper and carrots are added along with black pepper any other seasoning that you desire (fish sauce or salt)..

4. Picadillo

Ground beef or pork is used. After simmering, add very small chunks of potato and carrot, and raisins along with black pepper any other seasoning that you desire (fish sauce or salt)..

5. Pochero

Use large chunks of meat. After the simmering process, add cut up “saging na saba”/plantains, medium potato chunks and cabbage along with black pepper any other seasoning that you desire (fish sauce or salt)..

Appetizer

If you could live on another continent for 1 year, which one would you choose?
Id still choose Asia - so much diversity and culture!

Soup

Which browser do you use to surf the Internet?
Firefox 3.0

Salad

On a scale of 1-10 (with 10 being highest), how much do you know about the history of your country?
Around 6 - Im horrible with dates and names.

Main Course

Finish this sentence: Love is…
Love is God. Cheesy as it sounds. It is true.

Dessert

Have you ever been in or near a tornado?
Nope. We have so many mountains here.

Did you know that there are 205 spaghetti sauces?

You can read more here at http://www.spaghettisauce.com/

I still prefer my Mom’s spaghetti!

We all know the two basic types of wine: red and white. However, within these categories, there are many different wine varieties that use different grapes, blends of grapes, etc.

Don’t limit yourself to reds and whites, however. A rice wine might be the perfect accompaniment to a sushi dinner, and a fruit wine might make your dessert even sweeter!

With so many blends and styles on the market, the only way to really know what suits you is to taste a variety of wines. Why not go to a local vineyard or wine store for a tasting event? This is a great way to sample many different wines without buying an entire bottle. Usually, a tasting is complimentary when you purchase a bottle of wine.

Also, don’t be afraid to ask questions. A salesperson at your local wine shop or even at your local supermarket will be happy to help you find a bottle to meet your needs.

Here’s an overview of some of the more popular wine types:
Read more… »

Durian is a fruit in season found in Mindanao. It has a big reputation for “smelling like hell but tasting like heaven.” Considered an aphrodisiac, durian also is high in cholesterol so make sure you eat it slowly. I have never tried it eating the fruit, as I really cannot stand the smell :), but my parents LOVE the fruit. Friends from Davao make it a point to send a box of durian fruit to us at least four times a year - you can imagine how our ref smells like

The durian (IPA: [?d??ri?n, -?n])[1] is the fruit of trees from the genus Durio belonging to the Malvaceae, a large family which includes hibiscus, okra, cotton, mallows, and linden trees. Widely known and revered in Southeast Asia as the “King of Fruits”, the fruit is distinctive for its large size, unique odour, and formidable thorn-covered husk. The fruit can grow up to 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species.

The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Regarded by some as fragrant, others as overpowering and offensive, the smell evokes reactions from deep appreciation to intense disgust. The odour has led to the fruit’s banishment from certain hotels and public transportation in Southeast Asia.

I eat the commercialized versions though, especially the durian candy

There are so many different types of pasta!

Cooking pasta is as easy as boiling water, but does require care.

1. You should figure 1 quart of water per quarter pound of pasta (1 liter of water per 100 grams of pasta), and expand this to 6 quarts for a pound. If you don’t use enough water the pasta will be gummy, so don’t stint.
2. Bring the water to a rolling boil, salt it with 2-3 teaspoons of kosher salt per quart of water. Don’t skimp on the salt or the pasta will be unpleasantly bland — it helps to keep in mind that Neapolitans, who are masters at cooking pasta, used to use sea water back when it was safe to do so.
3. Add the pasta, stirring gently to separate the pieces and keep them from sticking to the bottom of the pot.

Which Filipino doesnt know the big bee mascot called Jollibee and their slogan, “Bida ang Sarap?”

Our whole family loves Jollibee, we only order the ChickenJoy and spaghetti for the kids all the time (plus french fries). When I was still single, Id rather be dead than get caught dining at Jollibee but here I am, eating there almost 80% of the time when we go out!

Appetizer

When you drink soda/pop/coke, do you prefer to drink it from the bottle, a can, or after pouring it into a cup?
I like mine with lots of ice, so I need to have a glass. However, if that cant be, I guzzle down from a can - an ice cold can

Soup

What television show are you willing to stay up late to watch?
I used to wait up for Sex and the City in HBO when they were still showing - I miss the series. I want to watch the movie once it hits the big screens here - but I think there will be numerous “cut” scenes. Will just wait for the DVD then

Salad

Name one person, place, or thing you think of as brilliant.
I think Oprah Winfrey not only a brilliant person but a person with a genuine kind (and big) heart.

Main Course

Would you be willing to work 4 10-hour days instead of 5 8-hour days in order to save gas?
I worked 4 10-hour days for almost 6 months when I was new at my job - when I got the regular hours, let’s just say I never volunteered for it again It was SOOOOO draining.

Dessert

If you were a superhero, what would you call yourself?
The Salad Master! HAHA!

A healthy coffee tree will produce an average of 2,000 coffee beans a year; about an average of 400 beans are of top quality.

There are four types of coffee bean species; each with distinct appearance and flavour.

Arabica is characterized by wavy leaf margin, light green leaf color, thin leaves, pulp and parchment.” Yields 500-1,000 kg of clean dry coffee beans per hectare. It could be grown productively in cooler places with an elevation ranging from 1,200 to 1,800 meters above sea level. Arabica is the traditional coffee from Ethiopia. Arabica has a delicate acidic flavour, a refined aroma and a caramel aftertaste.

Robusta is characterized by large umbrella shaped growth with thinner leaves which have more wavy margins. The berries are borne in heavy cluster with the pulp and parchment. Yields 1,200 kg of clean dry coffee beans per hectare. It could be grown in areas with an elevation ranging from 600 to 1,200 meters above sea level. Robusta has a stronger flavour than arabica with a full body and a woody aftertaste. It is used for processing instant coffee and commercial blends.

Liberica has the the biggest berry. It is rounded and are borne signly or in small clusters. Has thicker leaves than Excelsa and twice as long as Arabica. The pulp is thick and the parchment is more woody. It also characterized a very strong exuberant taste and distinct aroma.

Excelsa has wide leaves that are thicker than Robusta but thinner and smoother and more rounded than Liberica with smooth edge. Young leaves are usually shiny with bronze violet color. The berries are borne in heavy cluster, varying in size and usually bigger than Arabica but smaller than Liberica. Pulp and parchment are thicker than the Leberica. Excelsa is characterized by a smoky and earthly flavor. Like Robusta, it is also used for processing commercial blend coffee.