October 13, 2011

Chicken Pork Adobo Quiche

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A few weeks ago I read about adobo quiche as one of the dishes in a food taste marketing in Manila. I couldn't recall the website and therefore wasn't able to link it to this post. I love adobo and couldn't wait to try it. I made a crustless quiche with Swiss cheese and leftover chicken pork adobo. It was a huge disappointment. I didn't like it at all. I can't explain why because I love adobo with rice, in pandesal or sliced white bread, or even with fried potatoes. Maybe it's the quiche itself which is supposed to be light and has delicate flavors; maybe meats with strong flavors, Swiss cheese, and eggs don't agree with each other; or maybe it's just me and my quiche recipe.:( 

October 11, 2011

Duck Embutido or Sausage

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Duck Embutido

I'm making duck ham again and didn't know what to do with the rest of the meat. I still have a few pieces of duck leg confit and didn't want to make more so I ground the meat with 2

October 9, 2011

Filipino Food Website Stealing Photos

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There is another Filipino food website that has been stealing photos from food blogs and putting its watermark on the photos. The blogger then posts recipes using the stolen photo on the website and on facebook. I saw the website on Foodie Blogroll and reported it as fraudulent. If you have a Filipino food blog and are a member of Foodie Blogroll, please check if you have your photos reused without proper attribution or permission and report to Foodie Blogroll and facebook.This is the only way to stop these blog and photo thieves and crooks. This website comes from the same area of Bacolod where the other Copy/Paste Crook is from. It may be owned by the same thieves.

website  http://www.pinoyrecipe.net/
facebook  http://www.facebook.com/PinoyRecipedotnet

Update 10/10/11: The website owner has already removed all the photos that don't belong to them.

Update 10/13/11:  After reading a few of the posts, I found that most of their write-up and description of, or introduction to a dish are "frankensteinized" from other blogs combined with wiki entries. What annoys me is they usually do not make sense. For example, their translation of Arroz Caldo is Hot Rice, which was lifted from a Filipino blogger who mistakenly used the Italian translation of caldo which means warm, hot, fervent, instead of the Spanish caldo, broth. The description that they wrote taken directly from wiki mentions the Chinese origin [congee] of arroz caldo that THE SPANISH PEOPLE loved to eat at the time. And then they went ahead and used the ITALIAN translation because it's at the top of the entries of a translation page. What do the Italians have to do with a Spanish/Chinese/Filipino dish??? DOES.NOT.MAKE.SENSE. This is the problem with writing a post by copy/paste from other sources laziness instead of thinking and writing for themselves and not understanding the food or dish they are writing about. The sad thing is instead of imparting their knowledge about Filipino food, they are spreading incorrect information to their readers. Definitely not a good thing.

October 6, 2011

Miso Soup with Wakame and Silken Tofu

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Miso and Wakame Soup

For dinner tonight I made miso soup with wakame (dried sea weed) and silken tofu. To complete the meatless meal I had the soup with roasted kabocha sprinkled with sea salt flakes. Sooo delicious and healthy too.

Miso Soup with Wakame and Silken Tofu
¼ ounce dried wakame
4 ounces silken tofu
2 cups dashi stock
4 tablespoons miso paste
2 spring onions, chopped
  • Soak wakame in cold water for 15 minutes. Drain and cut into 1-inch pieces. Slice or cut the tofu into strips, squares, or rounds. Bring the dashi stock to a boil. Stir in the miso. Taste the soup and add more miso paste if needed. Add wakame and tofu and turn up the heat. Let it come to a boil, turn off the heat and add spring onions. Serve immediately.

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