Food Archives - Page 10 of 12

You’re The 1 Goldilocks

When I think about Goldilocks, the first thing that comes into my mind are my kids, their parties and cakes, sumptuous meals on Goldilocks food shop and many pasalubong moments…

I met Goldilocks when I was in college, to us then, a mere mention of Goldilocks would mean a siopao or a mouth watering Black Forrest slice. To us students, Goldilocks is a mere merienda, a mereinda that we could not last a day without a munch.

http://youtube.com/v/UNxCon6M9Pw

My first taste of real Goldilocks happiness was when I had my first son, his first birthday, his first cake. It was a Mickey Mouse themed cake, his favorite cartoon character. The look on his eyes when he saw his cake was just priceless. The beam of happiness shinning through his eyes just melt my heart. It was a moment that I treasure until now. It was a moment so surreal that I almost run to the nearest Goldilocks branch and thank them for bringing such happiness to my baby.

our first Goldilocks experience..

Parties aside, Goldilocks has been our partner in rearing up the kids. A promise of a bag full of Goldilocks goods such as ensaymada, ube bread, monggo bread, mamon or polvoron can make my kids turn from naughty to nice. It has been the constant pasalubong from their dad, from a relative or from me. A promise of Goldilocks siomai can make them stop from crying when Mommy needs to go out.

Kids after kids, Goldilocks continue to be our number 1, our only choice. Any occasion is never complete without a cake from Goldilocks. It should be Goldilocks’ cake, no other way. From first birthday of my kids, to my mother in laws birthday to just about anything. If my files has not been erased, I would have flooded you with mouth watering photos of our cakes from Goldilocks.

You’re the one Goldilocks because you make my kids happy and that is more than enough reason why….

all Goldilocks products image courtesy of Goldilocks.com.ph

Local Pork Dish (TINUMIS)

Dinuguan or Tinumis or whatever you want to call it.

That is why this is heaven..

This is how I usually cook it.. with the help of Tamarind young leaves (usbong). Tamarind leaves is not abundant here in the city, unlike in the province where it’s everywhere. I am so lucky the other day that my iron lady (aka plantsadora) has some Tamarind tress on their backyard.. woohoo! I did not waste anytime and cook this dish..

ginger: sliced
garlic: 2-3 cloves, crushed
onion: medium size, sliced
green peppers

1/2 kg pork: diced ( menudo cut)
1/4 kg tamarind leaves, minced

How to:
Mix the minced leaves and the pork and let it stand.
Saute the ginger, garlic and onion, add a tablespoon of fish sauce.
Add the pork and reduce heat tot he lowest, cover and leave for about 20 minutes.
Then add the blood (yeah),from a freshly slaughtered pig (which is available on almost every wet market) about a cup
Increase heat to boil. Reduce heat and simmer until it turns black or dark (about 10 minutes). Add water if it dries out.
Add the green pepper and serve.

Voila!

If Tamarind leaves are not available, there’s another way to prepare this dish using vinegar as the base. I will post about that later because I don’t know how to cook it. I will ask around first.

String Beans And Pork

One of my kid’s favorite dish. My kids are veggie lovers. They can eat anything from string beans to broccoli and carrots. If I can make a bitter gourd dish without the bitterness they would gladly eat it too. Back to this dish, as I have said I am no good on recipes and would usually device my own. To make this dish all you need is pork and string beans. Cook first the pork in vinegar, crushed garlic and freshly ground pepper until tender. When it’s done, saute it in garlic, onion and soy sauce then add the string beans. Put the fire in very low and cover, leave it for 10 minutes and check it from time to time. Add some water when it’s starting to dry up. When the string beans are soft enough, add some water if you want then add some freshly ground black pepper.