Tuesday, May 27, 2008

This is it!!

(1strow L: me@178lbs;
1st row R:me@127lbs;
2nd row L:me@100lbs;
2nd row R:me@90lbs)

Monday, May 26, 2008

the moment of truth!

i'm a bit slow on the body image reflex..it took me all of 178lbs to realize that i was indeed fat! that was august of last year..and many raw food diets, no alcohol weekends, low carbs, low fat, anti-stress pills (for emotional binging) and a whole lot of walking after i am down to 127 lbs!! who would believe i can somehow make a dent on those fats!!

unfortunately, that digital weighing machine also showed my exact height which is 4'10.3 and not the 5'0" that i lead myself to believed. suddenly, the .3 makes a lot of difference now..

truth be told, its the food, its also how much you eat it and how you burn it after.

The "F" word

When i first started doing this blog on my one note journal..talking about food just came out naturally because that's how i remembered things..people might think no wonder how she got so fat. but i didn't bloat into the picture below (which by the way is my all-time heaviest!) overnight..

I started as this..100 lbs in my 5'0" frame. I was this size for the first 25 years of my life and then i started to put on some weight..which initially was perfectly fine..

i was a comfortable medium for the next 2 years (refer to the photo below) till i grew horizontally and became the "heavy weight" above.

But i started eating consciously for a couple of weeks now and my first weight in will be tomorrow. i hope all the walking, limiting of food and avoiding alcohol will tip the weighing scale encouragingly counter clockwise so that i'll have more motivation to push on with my project..waist line ticket on the sidebar also shows updates on my resolve.

ironically, working on this blog helped me a lot..i don't see food as my enemy in this battle. food is a necessity. eating good is as important as eating healthy. it makes me appreciate eating more. that i should relish every bite because i'm having less of it now. or that instead of ordering dessert in every meal..skipping it makes me look forward (and also be more picky on my choices) for that 1 dessert i am allowed in a week.

Its all about creating memories and making it memorable, food and this blog.

Sunday, May 25, 2008

New Bombai's Samosa

Few weeks ago, Maggie and I had a meeting in Manila Hotel and we decided to pass by Mage in UN Avenue. Mage was raving about the samosa in the Indian cafe right across the Unilever office, so we decided to give it a try. The UN version was okey, probably because I thought most samosas are served with a prepared chili sauce and not the bottled hot sauce that was given to us.

I can't help but compare it to New Bombai's version which i learned to cook first hand from the owner when I used to do segments for Kay Susan Tayo.

I did visit New Bombai (GF Columns Makati) recently and tried their samosa again just to make sure if my memory did serve me right. And just like i remembered, it was served with green tamarind chutney and a hot tomato sauce.


For cover:
1 cup plain flour
2 tbsp. warm oil
water to knead dough

For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds crushed
1 tsp. red chilli powder
salt to taste
oil to deep fry


For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.

For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.

Serve hot with green tamarind chutneys and tomato sauce with chilis.

Thursday, May 22, 2008


When the shit hits the fan i find my peace in a tuna sandwich. i used to not eat tuna, not used to hate it. just didn't have the opportunity to eat it. i discovered tuna or tuna discovered me, whichever came first in this love affair, when i was a freshman in university. it was cheap, flavorful and guiltless. i eat it with rice, in a sandwich, with my pasta, or mix it with my lucky me toyomansi noodles (everybody should try this) but most of the time its the sandwich that is the balm of my existence.

funny, how people usually eat fancy when they are happy but seeks for simpler food to comfort them when they are down. a lot of chefs confessed that they can philosophize about food, totally redefine some yet they always go back to the home cooked meal they're used to eating when they were kids at the end of their stressful and busy day.

i get that in my tuna. it never fails me. and most of the time i seek for happiness, a sense of purpose, i get driven with passion and be occupied by practicalities such as earning money or working out on my relationships with other people..but the tuna will always remind me to strip down to the basic. all i need is peace.

Saturday, May 10, 2008

Chicken pastel

Ladies and Gentlemen, that gorgeous creation on top is my chicken pastel..tadaah!

They said that you know that you are growing old because you are becoming like your own mother. I kinda freaked out on this thought because my mum cannot bake to save her life. She is a great cook, don't get me wrong, but having the precise and calculated skill of a baker did not become her. So here i am making baby steps to defy that notion and i'm starting with the pastel.

Ok, ok..Maggie helped me with the crust and there was a near fatale-for-the-pie incident when i almost crashed it while taking it out from the oven (thanks to maggie again). But this beauty over here survived my clumsiness and made it to dinner! the chicken filling is yum too! just in case you're wondering.

One 1 1/2 kilo chicken, cut in pieces

One can (14 ounces) Vienna sausage, sliced

3 potatoes, diced

1 carrot, diced

1 up mushrooms, cut in half

1 green bell pepper, sliced in strips

1/2 cup sweet peas

A dozen boiled quail eggs

Half pack of baby corn

1 onion, minced

1 cup margarine

2 cans chicken stock

4 tablespoons soy sauce

1 lemon extract (juice)

1 egg, beaten

Salt and pepper to taste

Pie Crust

2 cups flour

1/2 cup corn oil or vegetable oil

1 teaspoon salt

1/4 cup of water

-In a bowl, marinate chicken lemon juice and soy sauce.

-In a skillet, melt margarine and brown chicken, set aside.

-Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, baby corn, sweet peas, sausages and grated cheese. Continue cooking for 10 minutes. Add the quail eggs. Salt to taste.

-Transfer to a baking dish.

-Pre-heat oven to 450 degrees Fahrenheit.

-On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

-On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

-Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

-Bake until golden brown (about 15 minutes).


My lola yaya, literally translates to grand aunt was my first cooking teacher. She would teach me how to bake pound cakes and embotido. Embotido is like meat loaf. Its ground beef formed into a log with cheese, sausages, pickles and raisin in the middle. You wrap it in aluminum sheet and steam until it cooks. The best part is, you can let it cool and put in the freezer and you can eat it for days! I love eating the embotido, all of it including the raisins.

When I was a freshman in UP I stayed in Kalayaan Hall and dormitory food is something similar to most church's soup kitchen. Yes, it was that bad! Like any dormitory food horror stories, my embotido incident gave me the first taste of how it feels like being near with cameras -that was the meal that was served when my batchmates, all 500 something of them, were food poisoned. And I was spared. It was a big news story at that time and news outlet flocked to our dorm to interview the victims. I was so scared to be asked why the food poison did not affect me at all..to think I had 2 helpings of those embotidos! ( my roommate goes home every weekend so I use her mealcard to get 2 servings of meal). The embotido was far from my Lola Yaya's but I was hungry so i just drowned it KFC ketchup. The next thing I know everybody were falling like flies and I survived unscathed.

1/2 lb ground pork
1 raw egg
4 tablespoons flour
salt and freshly ground pepper to taste
4 pieces canned Vienna sausage
3 hard-boiled eggs, quartered

Sweet pickles chopped

Slice cheese


-mix the first 4 ingredients

-spread the meat mixture in the center of the aluminum foil

-assemble the sliced cheese, pickles, and quartered boiled egg

And quartered Vienna sausage on top of the meat, make sure that

each slice will have all of the ingredients.

-roll the aluminum foil and seal it tight.

-steam it for 30-45 minutes.

Tip: make sure the meat is cooked and let it cool first before storing it in

the freezer. Do not toss it in along with fish and poultry. Incident mentioned above

( the food poisoning not the TV exposure dumb ass!) serves as a warning.

Sunday, May 4, 2008


i L-O-V-E the Sopranos. I could watch it over and over again like i watch the Godfather, Goodfellas or Untouchables and Carlitos Way over and over again. What got me so hooked up with these mafia stories is that apart from what my nanay would call 'hard action' ( haha! i wonder what soft action is to her)..these films/tv show visually serves the best spaghetti..

hahaha! not the picture on the right because ria just styled and photograph that one. its a good picture though (and styling), good enough for a spaghetti noodle packaging..

a good mafia style spaghetti looks like this on the left (not a good picture oops! )

slow cooked bolognese with lotsa cheese. this spaghetti was painstakingly detailed on the flavor and not so much on the plating..yum! by the way, i had this one in Oh boy, 4th floor, Tektite West Tower (its ortigas' best kept secret).

but i suggest you get this one too..

because i know your are wondering how on earth did they make that obscenely yummy meatballs and risotto on tv!? i think they even spilled the beans on their gelatto..


i celebrated my 32nd birthday last night (photos will follow)..i woke up with this big hangover..noh, make it huge! like its-going-to-last-the-whole-day huge. 3 bottles of wine, 2 shots of vodka and a beer. man! i'm slowing down!! (on beer not on drinking in general).. i would like to think that i did my share of growing up..some were forced by circumstance, other things you just learn naturally as you grow older. like having breakfast for example, breakfast has the power to.. ease a hangover, makes you eat less in a day, increases metabolism, and it can even determine the sex of your child..( high calorie breakfast eating women usually have sons) read here. so i succumbed to the power of the breakfast, because at 32 you should know that this is the way of the wise, learned and mature..drunk.