Calel Gosingtian wants to become a sheep. Calel is 146 too.
He's more than the laughter and the stars in the heavens, as close as a heartbeat or song on her lips.
Panalangin ko sa habang buhay, makapiling ka, makasama ka, yan ang panalangin ko
Chocolate Parfait

Paella

The other day, I found myself buying a cookbook called The Alba Cookbook. Alba, as some people would know, is a traditional Spanish restaurant. Personally, I love their buffet and the idea that the cookbook came with a free lunch buffet meant that buying it was a no brainer.

I was browsing through the pages when I mentioned to my mom that I bought the cookbook. She asked me if their Paella recipe was there, and when we saw that they had a step by step process of making Paella, it suddenly became exciting to try it out!

I made Paella in school before, and that’s how I know that it needs a special pan. I needed a paellera before I could start making my own paella, so I got a not expensive 38cm paellera from a nearby mall yesterday and started doing some research on making paella.

This morning, I told my family that I was making paella and gambas for lunch. My mom, being such a big fan of Alba and paella, wanted to help out and even researched on it as well! One of the best resources we had was www.hungerhunger.blogspot.com. We decided to mix the Alba recipe and the Hunger Hunger Paella recipe, to make something of our own.

Personally, I never follow a recipe to the dot, as I like being spontaneous when cooking, so here’s the output of my paella!

That’s the gambas and the paella! I understand that I’m not the most artistic person around, but hey I tried my best! I can assure you that it tastes good though.

Let’s go through a step by step process, yes?

What’s on the pot on the side, is the chicken stock I made. I basically just boiled some chicken bones with herbs, salt, and pepper for an hour. For the paella though, I added a pinch of saffron. You’ll need about 6 cups of stock. I made 8 just in case, but I only used about 6.

First you’ll need to heat about 2 tablespoons of olive oil. Once it is hot enough(i was only on medium heat), go add some chicken! I used about 3 small chicken legs. When the chicken is brown(small pieces make it easier), and there aren’t any raw parts anymore, add chorizo. I used 1 chorizo bilbao, sliced into small rounds. When you add the chorizo, it’ll start rendering a lot of its fat, so just make sure to coat your chicken with it.

Set the chicken and chorizo aside, and put in about 150 grams of squid. It doesn’t take too long to cook squid, so just beware that it becomes kind of rubbery if overcooked. I don’t remember the exact time, but it was only about 1-3 minutes. Set the squid aside, and put the heat on high, and add some oil before you add the shrimp. Apparently, shrimps taste different when cooked on high heat. I saw online that it brings out some grilled flavor, which I believe is true. You can go with medium heat, if you don’t want that effect. It’s pretty obvious when the shrimp is cooked, but if you’re in doubt, it’s done when it becomes pink/red/orange. Set aside afterwards.

Next up, bring the heat back to medium, and saute some garlic and onions. There was about 1 whole red onion, and half a garlic in there. I normally put the onions in first before the garlic, but in this case, my research told me to put the garlic first - must be a Spanish thing.

When that’s done, add in some canned tomatoes and bell peppers. I got the big 400g canned tomatoes, but I only used about 3/4 of it. There was only one whole bell pepper there. My mom suggested using tomato sauce next time. You may want to try that too!

What you’re doing now, is making what is apparently called a “sofrito.” They say that it gives the paella its flavor. You have to wait for a while until the mixture thickens though. Personally, I didn’t wait until it was really thick because I was in a rush and it still turned out quite well.

Put the chicken and chorizo back in! Add some rosemary.

When that’s done, you put in the rice! I used a 38cm paellera, so 2 cups of rice was ideal. I used Japanese Short Grain only because it is the same rice I use for risotto. I saw online that it was okay, but I think long grain is more popular. Stir the rice around with the sofrito and the other stuff for a while. Add some salt as well.

Put in about 4 and 1/2 cups of the stock, or enough to cover everything. Boil the mix for about 2 minutes, and then put the heat on low. The difference between paella and risotto, is that you don’t want to stir paella. It’ll end up creamy like the risotto, which you do not want in your paella.

Add more stock if you don’t think its enough, but hey the measurements above are just a guide and might not work for everyone!

You’ll notice that most of the stock has disappeared! Push some mussels in to cook them. Should take about 5 minutes. If the rice isn’t ready, just add some more stock before putting the mussels. Add about 3/4 cup of green peas afterwards. Just spread that around and cook for another 5 minutes.

Put the squid and shrimps back in, take it off the fire, and cover it with foil. My stock wasn’t completely absorbed yet, but apparently the process continues when you let it rest.

Let it rest for 15 minutes and you’re almost done!

Put in some hard boiled eggs and lemon wedges before serving. I didn’t have parsley but you can put that too.

I’m not very good at designing stuff, but hey it tasted good! There goes my first time with paella! Try it out if you want.

I hope you guys enjoyed that as much as I did! See you guys again soon :)

(you can just use hungerhunger.blogspot.com’s recipe if you want. I changed it quite a bit. I’m too lazy to write a recipe haha sorry)

Nov 19th at 8PM / tagged: paella. calel. gosingtian. calelg. / reblog / 8 notes

MAFBEX 2012 (long post is slightly long)

I am proud to be a YHE head. For those who don’t know, I am the Emcees and Hosting Committee head for the Young Hoteliers Exposition, and last June 13-17, we had our biggest event of the year - The Manila Foods and Beverages Exposition. It was held in the World Trade Center! There were competitions, food stalls, seminars, and shows. Quite a number of schools and professional establishments joined us, but the De La Salle-College of Saint Benilde YHE still stands as the organizer, along with Worldbex Services International.

The 34th Young Hoteliers Exposition and 6th Manila Foods and Beverages Exposition went Aquatic this year!

It’s crazy, really. Everything was so stressful but it all paid off in the end. I mean, we are students who still go through classes after all. I was tempted to say -just- students, but not everyone goes through such an experience.

Above, you’ll see the YHE heads. Each one of us running our own committee.

What always happens on the first day: Mass and then rush to the venue.

That’s me with my co-head, Nikki, before the start of the opening ceremonies. We run workshops, fix scripts, and basically make a team of emcees. All of the YHE members are from DLS-CSB’s SHRIM Program. We were practicing our scripts here.

That’s my girlfriend, Farrah, and I. This is a really candid picture, yeah. We joined the Brochure and Flyer Making Competition! There’s our setup. I don’t have actual pictures of the brochure though haha. We were called Team Fishy!

I also joined another competition, the Culinary Apprentice. I’m not a Culinary Arts student, which allows me to join this event. Each team is composed of 1 coach(the culinary arts student), and 3 members(non-culinary arts students). That’s me with the Faculty-In-Charge, and the 2 other members. Our coach was busy presenting our dishes, which you will see below. (Our coach was Francis, who isn’t in the picture. That’s Gio, Dino, Myself, and Chef Jocen who was busy checking up on the groups) Our team name was Bubbles <3

The ingredients we were given: Tinapa(appetizer), Liempo(main entree), Chico(dessert).

Fish Cake with Cayenne Mayonnaise. This didn’t turn out as well as we had hoped because we ran out of time.We made the mayonnaise ourselves.

Barbeque Liempo with Ratatouille and Mashed Potato.

Couldn’t find a decent picture of our dessert, but here you go. It is chico creme brulee. We bruleed the sides as well to show “bubbles” haha.

When I’m not hosting events, I usually help the other emcees, or take over when needed. Here, an emcee was late so I had to take over, but that’s not the point haha! We have our fun too, so this is just me with some friends.

And speaking of friends, I asked some of my buddies to help me emcee. As I said above, all members are from DLS-CSB, but since we were allowed to have guest emcees for MAXBEX, I decided to call on these two. Martin Javier and JJ Kaufman from last year’s MYX VJ Search agreed to host with me.

Farrah joined the MAFBEX SINGING IDOL! She sang Kelly Clarkson’s Breakaway. She wouldn’t practice in front of me, so it was practically my first time to hear her sing this song in performance level. Real proud of you! :D

JJ and Martin left me on stage when it was Farrah’s turn. Eventually, they went back to make a heart with their hands. Haha but hey, the pictures were cute!

P.S. Martin and JJ were quite the hearthrobs backstage!

That’s the closing and awarding ceremonies, and you’ll see here that we won. We placed 3rd in the Brochure and Flyer Making Competition. My Culinary Apprentice group did not win, and Farrah placed 5th out of 12 in the Mafbex Singing Idol.

The people I worked with, for YHE, will always have a special place in my heart. I would like to say thank you to everyone who was involved in the process, including my co-heads, yhe members, Mr. Gerry Ele, my family, my friends, and the participants

I know that I’ll never be organizing another MAFBEX, because next years is 111’s term. 110’s term will end with the next YHE. So far it has been a good run. Oh and thanks to YHE’s Photography Committee for the photos!

Somehow, I always find myself opening and closing events. It was a great week and it was such a great experience. They say that when one door closes, another one opens. See you again as the 35th Young Hoteliers Exposition goes Nocturnal!

Jul 14th at 10PM / reblog / 8 notes
in-manila:

Friday, April 27, 2012
Near Puma shop…..The Gosingtian brothers…
[In Manila Street Style]

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in-manila:

Friday, April 27, 2012

Near Puma shop…..The Gosingtian brothers…

[In Manila Street Style]

Jun 2nd at 9PM / via: instreetstyle / op: instreetstyle / reblog / 11 notes
Posting this lolzy picture from Madame Tussauds

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Posting this lolzy picture from Madame Tussauds

vmbcn:

Topman Oxford Circus London

I just wanted to say that I went to this store a couple of weeks back, and I wanted to live there.

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vmbcn:

Topman Oxford Circus London

I just wanted to say that I went to this store a couple of weeks back, and I wanted to live there.

May 10th at 10PM / via: topman / op: vmbcn / reblog / 53 notes
rafcrymons:

topman design aw12
too much perfect for one photo

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rafcrymons:

topman design aw12

too much perfect for one photo

(Source: siebzig)

May 10th at 10PM / via: topman / op: siebzig / reblog / 24 notes
topman:

Ikat Woven 6cm Tie

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topman:

Ikat Woven 6cm Tie

Mar 9th at 10PM / via: topman / op: topman / reblog / 42 notes
I want this haha! My brother god me something similar some time ago for my birthday :))

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I want this haha! My brother god me something similar some time ago for my birthday :))

(Source: men-on-the-road)

Mar 9th at 10PM / via: topman / op: men-on-the-road / reblog / 168 notes

Making Sujebi (수제비) / Hand-Torn Noodle Soup

I’ll make this one of these days. I’m sure my dad would love it :D His birthday maybe?

peegaw:

This is what’s left of the kimchi I made last week:

It’s looking a little lonely, and I thought I might as well end its misery by making it into something and finishing it off. I didn’t really have any specific hankering for anything, nor was there anything specific that I wanted to add it into. I mean, I would’ve just eaten it straight out of the jar (or airtight container, in this case - actually, I did do just that, which explains the rapidly dwindling number of cabbage bundles), but making a meal out of it seemed like a better idea.

Then I remembered looking at a recipe by Maangchi (Goddess of Korean food, seriously) for Kimchi sujebi, and so I was all set to make a steaming bowl of that (and looking forward to it, since the weather turned gloomy all of a sudden), but I had a change of mind in the end. I wanted the broth to be pale and clear to make it easier for me to photograph in the dim lighting and so abandoned the kimchi and omitted it entirely. Sigh - another day, perhaps.

Note: Since I didn’t have dried kelp on hand, I added fish sauce in its place. I’m not sure if that’s an appropriate substitute, but I’ve searched for info on it and found no clear answer.

NOODLES:

[ 2 cups of all purpose-flour + 3/4 cup water + 1 teaspoon salt + 1 tablespoon vegetable oil ]

Combine water, salt and vegetable oil in a large bowl.

Add in the flour and knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.

Wrap the dough in cling film and keep it in the refrigerator for about 30 minutes.

While you’re waiting, make the anchovy stock and soup.

ANCHOVY STOCK/SOUP:

[ 1/2 cup dried anchovies + 1/2 tablespoon fish sauce + 10-12 cups of water + 1-2 medium potatoes, peeled and cut into 1/2-inch pieces + 4 cloves of garlic, sliced + 1 green onion, sliced diagonally + sesame oil to taste ] OPTIONAL: Seafood of your choice

If you’ve never had dried anchovies before, then do try it. Unlike its canned or fresh counterpart, there is no nutty taste.

Just a pleasant, salty, rather umami sort of flavour. Really good to use for making stock.

Anyways, put the anchovies, fish sauce  and water in a large pot. 

Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain and discard the anchovies

Add the garlic and potato, and let cook for about 3 minutes.

Remove the dough from the refrigerator.

Rip the dough into flat, bite-size pieces about an inch or so large (they can be rough with uneven edges) and add them to the boiling stock as you do so.

Don’t worry about the shape being irregular- it’s part of the charm. Keep adding until you’ve used up all the dough. 

Let cook until the dough pieces begin to float and become slightly translucent around the edges, 5 to 7 minutes (thicker pieces will take a bit longer). If you’re using fresh seafood, now is the time to add them.

Add the green onion and sesame oil to taste. Add a bit more salt if you like.

Serve nice and hot with seasoned soy sauce

SUJEBI (수제비) / HAND-TORN NOODLE SOUP:

NOODLES:

2 cups of all purpose-flour + 3/4 cup water + 1 teaspoon salt + 1 tablespoon vegetable oil ]

  • Combine water, salt and vegetable oil in a large bowl.
  • Add in the flour and knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.
  • Wrap the dough in cling film and keep it in the refrigerator for about 30 minutes.

Meanwhile, make the anchovy stock/soup;

ANCHOVY STOCK/SOUP:

1/2 cup dried anchovies + 1/2 tablespoon fish sauce + 10-12 cups of water + 1-2 medium potatoes + 4 cloves of garlic, sliced + 1 green onion, sliced diagonally + sesame oil to taste OPTIONAL: Seafood of your choice

  • Anyways, put the anchovies, fish sauce  and water in a large pot. 
  • Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain and discard the anchovies.
  •  Add the garlic and potato, and let cook for about 3 minutes.

Now prepare the noodles:

  • Remove the dough from the refrigerator.
  • Rip the dough into flat, bite-size pieces about an inch or so large (they can be rough with uneven edges) and add them to the boiling stock as you do so.
  • Let cook until the dough pieces begin to float and become slightly translucent around the edges, 5 to 7 minutes (thicker pieces will take a bit longer). If you’re using fresh seafood, now is the time to add them.
  • Add the green onion and sesame oil to taste. Add a bit more salt if you like.
  • Serve nice and hot with seasoned soy sauce

Enjoy!

Feb 23rd at 8PM / via: peegaw / op: peegaw / reblog / 74 notes
crissey8:

Nagaraya ad part2! :) Yes!, Chalk, K-zone, Total Girl&#160;: Feb issue :) also on Star (jan25&amp;feb3) and Phil  Daily Inquirer (Jan27 &amp; Feb 4) :D

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crissey8:

Nagaraya ad part2! :) Yes!, Chalk, K-zone, Total Girl : Feb issue :) also on Star (jan25&feb3) and Phil Daily Inquirer (Jan27 & Feb 4) :D

Jan 26th at 8PM / via: hellocrissey / op: hellocrissey / reblog / 43 notes
nickmennellsworld:

Dr Martens x A Sauvage A/W 12 collaboration pack.

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nickmennellsworld:

Dr Martens x A Sauvage A/W 12 collaboration pack.

nickmennellsworld:

Dr Martens x Pendelton A/W 12 collaboration boot pack.

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nickmennellsworld:

Dr Martens x Pendelton A/W 12 collaboration boot pack.

Puttanesca!

calelandhisfood:

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 sauce

1/3 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 :)

Jan 19th at 9PM / via: calelandhisfood / op: calelandhisfood / reblog / 11 notes
Jan 18th at 9PM / via: topman / op: lematic-deactivated20121005 / reblog / 108 notes

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<

Jan 17th at 9PM / tagged: cute. pooh. seal. charmander. / reblog / 10 notes