Nagaraya ad part2! :) Yes!, Chalk, K-zone, Total Girl : Feb issue :) also on Star (jan25&feb3) and Phil Daily Inquirer (Jan27 & Feb 4) :D
Dr Martens x A Sauvage A/W 12 collaboration pack.
Dr Martens x Pendelton A/W 12 collaboration boot pack.
Puttanesca!
Okay so first of all, forgive this awful picture :)) I woke up extra early this morning make Puttanesca. I’ve been making this for about 4 years now, and the I practically don’t follow the original recipe anymore…especially since the original recipe didn’t have any measurements. lol
Puttanesca:
3 tablespoons olive oil (to start, so add as necessary)
1 red onion(chopped in any way you want, i minced mine, you dont really need the onion if you dont like onion)
5 cloves of garlic(you can add more if you want the garlic taste to be dominant)
2/3 cup button mushrooms(which you can adjust too, if you want more, or less)
2 medium sized tomatoes(i wouldn’t decrease the number, but you could add 1-3 more)
1/3 cup black olives(likewise with mushrooms)
1/4 cup capers(only because my family and I like capers a lot, scrap if you don’t like capers)
1 can anchovies(I mix half initially, and then mix the other half when I’m done with everything, i dunno i just find that it tastes better that way)
Now here’s where you have a choice. You can choose to make your Puttanesca olive oil based or tomato based. Personally, I add both.
1-2 cup/s tomato sauce (for the sweet and sour kind of taste. if you want to add more, then go ahead, but it might end up overpowering the flavor so be careful)
OR
2/3 cup of olive oil(including the 3 tablespoons at the start. You can put more if you want)
OR
1 cup tomato sauce1/3 cup of olive oil(including the 3 tablespoons at the start)
Now the procedure is really easy:
Saute the onions in olive oil, and then the garlic. The rest of the ingredients can go in the order above or you could try mixing it up. Like I said above, I use half the can of anchovies before adding the olive oil and the tomato sauce, and then add the other half when they’ve cooked for a while.
Aaaaaandddd
We’re done! It’s amazingly simple and it is a healthier option than having something cream based and fatty.
Notes:If you’re using canned mushrooms like I do, just cut it like what you normally see. They are pre cooked before they are canned, so they don’t have to take too long before adding the next ingredient. As long as you think they have mixed with the flavors, add the tomatoes!
Likewise with tomatoes, you can eat them raw, so it’s the same idea. You can chop them however you like.
The olives could be chopped like what you see on pizza, which is what I do, and they don’t take too long to cook either.
The capers, I add at the same time with the olives just because they have strong flavors and well….I just do because it is easier and less time consuming lol
The anchovies should probably be minced too, since they’re really salty. You would not want to bit into a big piece.
Boil the tomato sauce before use. I don’t remember why, but my chef professor explained it to me before. Should help in food safety :)
Lastly, you don’t have to add salt and pepper, but you could if you want to. Personally, I add a pinch of rock salt, about a tablespoon of black pepper, a few dashes of cayenne pepper and thyme.
There you go! Enjoy :)
Just a random series of cute things I own
Everything is from my instagram(calelg)!
Okay so this is Charmander. He is the most badass of them all! I used the toaster filter because it seemed fitting /ohyeah
This is waffle, a gift from my girlfriend when she went to China! It lights up in a multitude of colors when pressed! She’s not an imbeseal ;) Thank you Farrah :*
How can you not think that Pooh is not cute? I mean this cutie poohtootie?! My brother Juju gave this to me when we went to Japan :D Thanks brotherrrr >:D<
Rib Eye Steak and Mashed Potatoes with Truffle Oil
Hehe my food blog 8D Also, if I could only figure out how to customize the “non-main” blog :\
Hello Everyone! Since I just wanted to post something in my “food blog,” I decided to take a picture of what I made for dinner. Pictures are from my instagram! (calelg)
This is really simple! I’m sure all of you can do it :)
My mom told me that we had truffle oil, and told me to make use of it. I researched about truffle oil, and found out that it is actually a finishing oil(not used for cooking, as you’ll lose the taste of the truffles) made by soaking truffles in olive oil! I also found out that it is good with mashed potatoes.
Okay so the amount of truffle oil here, is a bit exaggerated. You don’t have to put this much. Maybe a teaspoon or two per cup of mashed potatoes :) Now let me explain how I did my mashed potatoes.
You will need the following:
1.8 kg of Potates(or you could more or less go for 2 kg, its an approximate number)
1 cup of half and half milk(which is basically just equal parts whole milk and cream)
2/3 cup of butter(use the whole bar of butter if you want it extra buttery!)
Salt and Pepper to taste
Truffle Oil to your liking
Now for the procedure:
Boil your potatoes until they are tender. You’ll know they’re ready if they are poke-able and not hard inside. You can choose to peel them before or after boiling. Mash them, and add the rest of the ingredients. Mix. That’s it. How easy was that?
Oh right, this serves about 5 - 8 people, depending on how hungry they are.
Now I didn’t really know how to take a picture of the steak, but I hope you get the idea haha. I love steak, and I want it simple. I made my steak medium-rare. I don’t have a picture of the inside, but it is red inside.
I’m not a big fan of having gravy with my steak, if the steak is great alone. I only used the following:
4 pieces of rib eye steak(Almost 2kg I guess, they were huge!)
1 clove of garlic per steak
Rock Salt to taste(I put a pinch per side)
Pepper to taste(Since we’re talking of pinches, maybe 3 pinches per side)
Cayenne Pepper to taste(2 pinches per side)
Spanish Paprika to taste(a pinch per side)
All you have to do is rub all the ingredients on the steak and leave it in the refrigerator while waiting for the potatoes to be tender. Once they are tender and mashed, you can start grilling your steak. I didn’t grill it that long, just a few minutes per side(about 5 on the initial grill, flip, and then 3 minutes).
This can serve 5-8 people, depending on how hungry they are as well.
Voila! You are done! Now that wasn’t so hard was it?
I’ll teach you guys to make Puttanesca next time :) Ta ta for now! See you guys next time ;)
And also because people have been bugging me about the Nagaraya Ad, hello Ericka and Crissey :))
Behind the scenes shot! Stolen from Ericka, the girl on the left who happens to be in a band called Krissy and Ericka.
Oh right, they’ll be performing with AJ Rafael soon :) Randomly helping them out 8D http://www.facebook.com/events/319204991422867/
At Glover Garden a few days back. I was in Japan! HAHA! Forgive the weight gain and all :))
Taken by my brother, Juju :) Thanks bro!
Making Compound Butters
Never underestimate the power of condiments. Take these for example - they do wonders to the most mundane of food. As it is, I just needed a way to celebrate the end of my semester VII finals and to gear up for the thesis seminar next week. And really, what better way to celebrate than indulging yourself in some buttery goodness?
Just make sure you wear an old t-shirt while making this, because some of the ingredients will be a little reluctant to mix with the butter, ergo resulting in some very messy mixing action.
You can put anything you want into the butter, the flavour combinations are pretty endless.
You’ll need some flavour providers, like below:
And lotsa lotsa looootsa butter. Leave it to sit for a while so it’ll be easier to incorporate the other ingredients.
I’m using unsalted butter here just so I can control the salt content.
CHERRY, HONEY & CINNAMON COMPOUND BUTTER:
[ 1/2 cup unsalted butter + 6-7 canned cherries + 1/2 tablespoon honey + 1/2 teaspoon ground cinnamon + salt to taste ]
Mash the cherries roughly in a bowl. Add in the butter and incorporate into the cherries.
Add in the honey and cinnamon and mix.
Serve with some toast (French or plain), muffins or bagels.
ROASTED GARLIC & RED PEPPER FLAKES COMPOUND BUTTER:
[ 1/2 cup of unsalted butter + 3-4 cloves of garlic, roasted + 1/4 - 1/2 teaspoon red pepper flakes + salt to taste ]
Roast the garlic until soft. Mash in a bowl and add in the butter.
Sprinkle in the pepper flakes.
Don’t worry if the butter starts to melt when you add it to the garlic, just pop it back into the fridge and wait for it to harden.
Serve over steak, chicken or fish (or vegetables!). Or use it for an alternative when making garlic breads.
CORIANDER & LIME COMPOUND BUTTER:
[ 1/2 cup pf unsalted butter + a small handful of coriander leaves + juice of 1/2 a lime + salt to taste ]
Chop the cilantro into the butter and squeeze in the lime juice. Mix thoroughly.
Serve with grilled corn on the cob or over fish.
ROASTED CHEERY TOMATOES & CHILLI COMPOUND BUTTER:
[ 1/2 cup of butter + 5-6 cherry tomatoes + 2-3 bird’s eye or green chillies, deseeded and chopped + salt to taste ]
Roast the tomatoes until soft and mash in a bowl. Add in the butter and the chopped and deseeded (or not, up to you) chillies.
Serve over chicken or fish.
Enjoy!
I buy garlic herb butter from Santis, but I should probably start making my own :))
You have to see this. <3
Why is Tumblr desaturating my pictures? :( Hehe. So much grain from the high ISO. Oh well.
Coke is awesome in so many ways.
Topman Christmas Feature
Photography - Duane Nasis
Styling - Harry Lambert
Model - Luka Badnjar
I want that shirt -.-
