Friday, October 20, 2006

Bagnit bento

More of K's delayed bento posts. *yawn* Sigh. It's weird when your body clock refuses to adjust. Never been a morning person.


- Rice + furikake + fried eggplant slices
- tamagoyaki + sliced tomato + bagnit on a lettuce leaf
- packet of instant miso soup

* Bagnit is a local dish which is basically pork that has been smoked/cured and then later on deep fried. Best served crunchy and with dipping sauce. Not for the health-conscious. ^_^;;; Sorry, to lazy to look for a wiki link or something. I'll just try to edit this later. Anyway, I love the stuff.

Assembled bentos + extra bento containing same food + containers with dipping sauce for the bagnit and grapes.

close-up of my next-favorite pair of chopsticks, featuring the tanuki design on the left and the usagi design on the right. ^^


K tries to describe bagnit:
It is a delicacy that is common in the Northern provinces of the Philippines, particularly the Ilocos region. Bagnit is chunks of pork that are cured and smoked and basically undergoes a process which preserves the meat without chemicals. In fact, well-prepared bagnit can be stored at room temperature for months without going bad.

When serving the bagnit, though, it has to be cut up into bite-sized pieces and then deep fried. Often, because of the fat attached to the meat, most prefer to just "sweat out" the bagnit pieces in a pan, and if one placed a few drops of oil in a pan, there would be a whole lot more in it by the time the bagnit is fully cooked and ready to serve. Because of all the processes that the meat has gone through, after frying the bagnit, the fat and even the skin that is attached to the meat turn out very crunchy thus making the very last bit of bagnit edible. When cooked, the bagnit looks like lechon kawali, or chicharon.

Bagnit is best served with dipping sauce which could be anything from a soy sauce and calamansi mix (or calamansi and soy sauce + onions and garlic with a dash of ground pepper), or "Mang Tomas" (an "all-purpose" sauce which is commonly sold in bottles in groceries, and is made from liver, water, sugar, salt, vinegar, bread crumbs and black pepper. Also used for lechon... err... better just read about it here, and here). It can also be dipped in banana ketchup or bagoong.

Thursday, October 12, 2006

Creepy bento?

Another late bento post. Just one this time around since it was my boyfriend's day off that day, and this bento ended up as my dinner and the rest became lunch that we shared before I headed for work.

Anyway, tamagoyaki + hotdogs + asparagus/veggie stir-fry and rice with furikake, umeboshi and kani slices. Marshmallows for dessert.

My boyfriend and I ended up talking about how the umeboshi and kani slices reminded us of either Evangelion or Sin, the last boss in FFX.

*and she's off rushing away again*

busy, busy, busy...

Monday, October 09, 2006

Hot meal on a stormy day

A typhoon struck in our country a couple of weeks ago, and due to the semi-crisis that we had at our apartment that day, we were just plain cold, hungry and exhausted that day as well as the next.

The next day, my boyfriend and I pretty much just stayed home to recover from the previous day's exhaustion, so no bento then, and just a home meal made from whatever I could grab from the ref and some leftovers...

Hot rice, tamagoyaki, tulip hotdogs, asparagus and mixed vegetables in some sauce which I have now forgotten about... I'm pretty sure it was some white sauce that I made for dinner the night before... and some kani slices for garnish. ^_^;;

Blurry pics due to tired hands. :p

Thursday, October 05, 2006

If you had a thousand dollars, you can afford... an ice cream sundae..?

(as found in food_porn)

"I know.

It sounds crazy: $1,000 for an ice cream sundae?

But, the sundae is The Grand Opulence Sundae from famed Serendipity of New York City and it's made up of the best of the best. According to the restaurant, they sell approximately one a month, so apparently, quite a few people have some money to indulge in such opulence.

The Golden Opulence Sundae, the "World's most expensive sundae", was created to celebrate Serendipity's 50th Anniversay last year.

Made with 5 scoops of the richest Tahitian vanilla bean ice cream infused with Madagascar vanilla and covered in 23K edible gold leaf, the sundae is drizzled with the world's most expensive chocolate, Amedei Porceleana, and covered with chunks of rare Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela's coast. The masterpiece is suffused with exotic candied fruits from Paris, gold dragets, truffles and Marzipan Cherries. It is topped with a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color. It's sweetened and infused with fresh passion fruit, orange and Armagnac. The sundae is served in a baccarat Harcourt crystal goblet with an 18K gold spoon to partake in the indulgenceserved with a petite mother of pearl spoon and topped with a gilded sugar flower by Ron Ben-Israel."

I checked out Serendipity's website, and there it was at the bottom of the menu with a note that says the ice cream must be ordered at least 48 hours in advance. It also has an entry in the Guinness Book of World Records.


But really. A thousand dollars? For ice cream? I can get a whole ice cream truck's worth with that money and eat the stuff until all my teeth fall out. Meh. I can never understand things like this.

Wednesday, October 04, 2006

Sugarcane Puzzler

I have a small length of sugar cane here right now, about two feet long, courtesy of a workmate whose family owns a small plantation... and I'm not quite sure what to do with it. So far, I'm playing with the idea of using half it in a stir-fry dish, and saving the other half and cutting it to little pieces and stick in the fridge, which we could chew on if we want something sweet...

But I've never worked with real, raw sugar cane before. Sugar, yes. As a comparison, it's like being given a live chicken when I'm trying to buy a pack of drumsticks from the grocery.

Hmm... Recipes, anyone...?

Tamagoyaki pans rock.

Bento that I made shortly after buying my "Love me little. Love me long." and Putifresh bento boxes (check my previous post. ^_^)

Consists of:
- rice with furikake and naruto slice, and shredded kani with a dollop of mayonaise
- tamagoyaki on a bed of greens, and a mushroom/mixed-veggies/cut-up naruto stir-fry (that's a lot of hyphens there...)
- dessert box with banana slices and flower marshmallows.

As the subject of the post suggests, it just finally occured to me to get a tamagoyaki pan, so I picked one up from the 88-peso/100-yen store near our house to try it out. I like it so much since, not only is my fried egg pretty (yes, I'm shallow), I can use it on other small stuff, too, like hotdogs or whatever. Really convenient especially if I'm just cooking for myself since I don't have to lug out the heavier iron pan that I usually use just to cook a small amount of food.

Since I've tested it out on a cheaper (thinner, flimsier) pan, I'm now convinced and I plan to invest in one of those higher-quality tamagoyaki pans which are more expensive, but with better heat distribution and higher sides, since I think I'll be using it a whole lot more now.

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