Buying powder Pagudpud

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Buying powder Pagudpud

Hello Everyone! Just about 2 weeks ago, I went on a road trip with a few of my workmates for a weekend away to Ilocos Norte and Ilocos Sur, specifically to the cities of Pagudpud and Vigan. Even though it was a stressful and quick trip, we had a lot of fun. I say stressful because literally right after work on the Friday, we made our way into the city to catch our private van. We drove through the night and arrived at Paoay before dawn. We had our breakfast and then started our tour sightseeing Paoay before a rough morning ahead. A morning I think some of us will never forget. My multiple bruises took over a week to heal! We arrived in Pagudpud just in time for a sumptuous boodle fight lunch by the beach. Since were too full to go for a swim right after, and it was scorching hot as well, we decided to continue with the tour first to fulfil our forthegram shots before returning to the Blue Lagoon for a refreshing afternoon ocean swim after a super hot day! After our swim, we headed on over to our accomodation for a much needed shower before dinner. Remember how I said earlier that we headed straight into the city after work? This was the first shower I had in more or less 36 hours. The next day we got up early and left our accomodation after breakfast to start making our way back south to the city of Vigan, Ilocos Sur. We arrived in Vigan just before lunch and took endless amount of forthegram photos along the famous Calle Crisologo — pre-war beauty of whitewashed walls, cobbled streets, and old Spanish houses; a town saved from destruction because of a love story. It is now home to souvenir shops and interesting lokal products. One of the many musts when visiting the city of Vigan, or just the region of Ilocos, is the famous Ilocos Empanada. It is an orange-tinged fried dish traditionally stuffed with vegetables like unripe papaya, skinless Vigan Longganisa, and egg. So my takeaway from this trip was to recreate the famous Ilocos Empanada at home, with a twist. And so, my diet as of this moment, consists of only chicken and seafood as my main source of animal protein. Hopefully, I can completely rule out chicken by the end of this year and go pescatarian. So just that one time, I broke my diet and had one maybe 2 for myself. It is seasoned with garlic, black peppercorns, bay leaves, and salt during the boiling process. Freezing the empanadas beforehand helps to keep them intact and prevent them from breaking apart during the frying process. For the vegan longganisa mixture Note: This recipe makes around small sausages. Since annatto oil is not always available in grocery stores, learning how to make it will surely be beneficial to you. Here are the details to get your started:. Besides the purple yam jam Ube Halaya , many different desserts such and pastries such as ice cream, tarts, and cakes make use of this root crop. Anyway, this is also one of my favourite Filipino desserts besides Leche Flan. I am not sure of how readily available the purple yam is in various countries, but I am aware that you can buy ready-made boiled and grated purple yam in Asian stores. In the past, I have found that by just grating and pounding the flesh, you still get lumps of the yam in your end result, and therefore not as smooth. We therefore pass the flesh through a sieve as well to get rid of any remaining lumps. A lot of work, but a stellar end result; smooth and creamy lump-free halaya! PS: It was very hard as to not resist the temptation to wrap this yam jam in spring roll wrappers as an experiment to see if they would work just as well as wrapping leche flan. Guess what? It was successful! Anyway, basically add about a teaspoon or two of purple yam jam on top of a spring roll wrapper together with a few strips of fresh coconut; then fold, locking the wrapper on each side. Freeze it overnight before frying and viola! Crispy Fried Ube Halaya. Firstly, I would just like to say to you all that I am back in Sydney! Currently staying at a friends place while waiting for my Mom and two younger sisters to arrive in Sydney on Saturday morning before we start our Australian tour! Or sometimes, I make it upon the request of my friends for their birthdays Jialing especially or just whenever they want me to make it for them when I invite them over to my place. I thought long and hard about the possibility and HOW they are able to deep-fry a soft, smooth, and silky custard — at one point I thought, battered flan? Anyway, weird techniques were going through my mind and it killed me not knowing how it was possible — until I ordered it that is. I did not expect it to be wrapped spring roll style; such a clever idea! I was so amazed by the lovely golden brown, crispy spring roll pastry complimented by an oozy, smooth flan filling with a side of soft caramel dip. It was like love at first bite with these I tell you. Ever since my trip to the Philippines and encountering these beautiful rolls of delight, I knew I had to take it to my kitchen and whip up a batch of these. At first I was unsure of how it was they managed to handle and wrap soft flan; I thought that they needed to go into the freezer first and once frozen you could handle them easily. My mother showed me otherwise; she handled the slices of flan with great care, and was very gentle with them when wrapping them. The trick to get them nice and crispy is basically the same with the plantain rolls I posted roughly a month back; by freezing them overnight and frying them straight away with no defrosting required. PS: Before I start with the recipe, I just want to point out that I showed these images to one of my friends prior to writing this post because I told her about how I made crispy leche flan. She wanted to know how it was possible and so I showed her how it was done. Hello Everyone and welcome back to an all new Review Sunday! The only reason I can think of is that most of the food that you get dining out, you can easily cook it up yourself at home and it tastes exactly the same. From the dishes that you will see below, I can definitely cook up all the dishes. Sinigang is a soup that is characterised by its sour and savoury taste that is most often associated with tamarind. This is a dish that my mom would make a few times a month, varying between different meats such as beef and pork, and seafood like prawns and fish, accompanied by all sorts of vegetables from daikon, water spinach, okra, taro corms, etc. This is a dish I love especially when the weather is quite chilly. This is another dish that my mom would always make, and also great for cold and rainy days. Of course, a meal in the Philippines would not be complete without sisig! The pork chop option was much better than the spareribs; juicy, tender, and full of that lovely char-grilled flavour. Bangus milkfish is the national fish of the Philippines and can be prepared and cooked in various ways. Fish prepared as daing is usually split open, gutted, salted liberally, and then sun and air-dried. I love eating fried bangus with a bit of pickled green papaya on the side with plain rice. But honestly speaking though, why order fried fish at a restaurant? Quite possibly the worst dish from this place based on my taste buds and opinion. For starters, the taste of what seemed to be raw pako an edible Fiddlehead fern did not sit too well with me; it tasted bitter. What made it worse for me were the raw onions and the obvious canned sardines in tomato sauce. Why did I order this? Overall, as I have already mentioned above, the menu is pretty average and can honestly be found in many other restaurants and homes no matter rich or poor across the Philippines. However, if you want to dine in a bamboo hut on a bamboo raft floating over water, then you may want to make the trip here just for that experience. So ambience and dining experience is a sure 10 for me. Service probably an 8 as even though there were quite a few staff members, it was pretty hard to flag one down whenever we needed something. Finally we are back on track with Review Sundays! The first time I visited Liliw was back in if I am not mistaken. My cousin introduced this place to me while my family and I were visiting his place in Lucena. This has since become a must do every time we come down to Lucena to visit my cousin and my family; in , , and our recent March trip. They still kept their low ceiling which is what I love about this place — it makes me feel tall! People who are just a tad bit taller than me would have to bend over while walking around the restaurant, and be cautious when standing up from their table if they have forgotten how low the ceiling is. The couple were then inspired to set up a formal food business as they gained an increasing number of customers that keep on coming back. Arabela has earned its publicity through word of mouth and personal blogs on the internet which were all unsolicited. To date, they have been able to maintain their character and uniqueness — the ambience and of course the good food. An array of fresh fruit shakes, smoothies, and drinks to choose from on their menu; I went for the ripe mango fresh fruit shake and it was very refreshing even though it was a rainy day. This was also a starter dish that we shared amongst ourselves alongside the four cheese pizza. A good dish, but again nothing too special — nothing quite stood out to me to really praise the dish for it great flavour. This was a dish that my cousin ordered, and when it came to her, she showed the plate to me and gave me a sad look — I understood her pain. It was a massive deep dish, that made the pasta look tiny and underwhelming. From the menu, my mom wanted a pasta dish, and knowing her preferences, I ordered this for her. She prefers olive oil-based dishes as well as fish — so this was the perfect pick for her. At first glance, it almost looks like they overdid the garlic just a bit too much; garlic slices tossed through the pasta and minced garlic on top of the fish? Other than that, the fish was cooked well, still moist on the inside, but again nothing quite special. Taste was good, but again nothing too special for me. I imagined a nice char-grilled sirloin steak, striped and tossed through a classic fettuccine in creamy white sauce — but no, it looked like boiled? The three dishes that you just saw above I cannot comment on the taste just because my uncle and my cousins had these dishes. He had to order another rib dish to feel satisfied enough. Probably my favourite out of the two desserts we shared — the cake was definitely molten and very rich in chocolate goodness. This cake was a bit dry and crumbly for my liking and the taste was average. Search for: Close. Turn on the heat to medium. When bubbles start to form around the annatto seeds, turn the heat off and let the seeds soak in the oil for a minute or two. Do not overcook the seeds as this will produce a bitter taste. Use a strainer to filter-out the annatto seeds and transfer to a heat proof bowl. Set aside to cool down. Empanada Dough: Add the water, salt, and annatto oil in a medium-sized non-stick frying pan. Bring the mixture to a simmer over medium-high heat. Once simmering, add the rice flour all at once and mix using a wooden spoon, until all the liquid is absorbed and and dough starts to form. Remove from the heat and set aside to cool. Once completely cooled, knead until you get a smooth ball. Divide the dough into 8 equally-sized balls. Cover with cling wrap and set aside to rest for 30 minutes to an hour. Vegan Longganisa: In a medium-sized mixing bowl, mix all the ingredients together except for the breadcrumbs. Leave to marinate for about 30 minutes. Add the breadcrumbs to the mixture. Add more depending on the firmness you want to achieve. Empanada Filling: Add a tablespoon of coconut oil into a non-stick frying pan over medium-high heat. Cook for a further minute until soft and fragrant. Add the tofu-mushroom mixture to the pan and stir-fry until cooked through, about 10 minutes. Once done, set aside to cool down completely. Prepare the unripe papaya and carrots in a separate bowl. Assembly: Place the dough ball between two sheets of plastic cling wrap to prevent it from sticking to your counter-top and rolling pin. Roll it out nice and thinly. Fill with the shredded unripe papaya and carrots, together with the vegan longganisa. Arrange them so that they create a well in the middle. Crack one egg into the well. Fold the dough over and seal the edges by pinching it using your fingers or a fork. Transfer into a tupperware lined with parchment paper to prevent the empanadas sticking to each other. Repeat for the remaining dough. Should make about 8 small or 4 large empanadas. Once done, transfer to a wire rack and strain any excess grease from the empanadas. I personally like my eggs runny. Enjoy with your favourite spicy coconut vinegar or of course, with some delicious Ilocos-made vinegar. Shredded Veggies: You can make a delicious Thai Papaya Salad with it and serve it with anything fried! My choice would be to serve it with a humble portion of fried fish. Pan-fry them for minutes before serving. If you want to make this dish completely vegan, omit the egg from the recipe. Bring the water to a boil and cook the purple yam for minutes or until the yam is soft and tender. Once tender, remove from the pot and set aside to cool down before peeling the skin off. Working it batches, finely grate the purple yam. This is probably the most labour-intensive part of the recipe! Next, heat a large cooking pot on low and add in the butter to melt. Once the butter has completely melted, add in the condensed milk and stir well. Add the purple yam in and stir occasionally so that the mixture does not stick to the bottom of the pot. Cook until the texture or the mixture becomes really thick about minutes. Make sure that you refrigerate them for at least 6 hours before working with them. You can find the recipe linked above in the ingredient list. Do not discard the caramel sauce, instead pour it into a sauce dish and serve alongside the crispy fried leche flan rolls. Place the slice of flan on top of a spring roll wrapper and fold, locking the wrapper on each side. Freeze overnight. Make sure it is quite hot before adding the wrapped flans in. Fry until the wrapper turns golden brown. Serve hot during dessert or meryenda, with ice cream on the side if you wish. Dapdap Tayabas, Quezon Philippines — Ally xx. Subscribe Subscribed. Sign me up. Already have a WordPress. Log in now. Loading Comments Email Required Name Required Website.