Random Ramyun Discovery

I'm generally into spicy food, and generally into Korean food, but I don't really know much about the instant ramyun brands out there. I mean like the only brand I thought that existed in the Philippines was the Nongshim brand of noodles. 

The other day while I was at Puregold, I was browsing through the noodles section. There was a 5-pack ramyun bag from Nongshim, but the expiry was in less than a month that I personally felt that it might not be worth it to buy something that'll expire soon nor is it worth it to keep on eating something just for the sake of consuming everything. 

Out of curiousity, I gave this Paldo brand ramyun a try. 

My Not so Usual Breakfast (June 9, 2014)

My usual breakfast consists of oatmeal and a beverage, either milk or milk tea, so whenever I don't have that combo, I call it an unusual breakfast. This meal is one of those. 

It's my second time to try Lucky Me's Lomi. The first time I tried it, I felt that it was okay. I mean it could be a little bit more shrimp tasting, but overall if you're really craving for lomi, this will already be a good substitute. 

Baked Mussels with Cheese, Garlic and Butter (Trial and Recipe)

I may not have muscle, but at least I have mussel!

It's that time of the year. Any Pinoy in the Philippines will need to eat baked tahong, or mussel, at least at one point of the year. Since the cravings were already too strong, I decided to do something about the boxed mussels I recently got from S&R Membership. These KONO mussels are really good, they're really fat, and the aroma is well kept even if it's a frozen set of mussels. I put the box of mussles in our freezer and came back to a fragrant, mussel-smelling freezer. A mussel-smelling freezer is sooo much better than a meat blood-smelling freezer. So yeah, I'm about to share some of the photos. 

It's 350 pesos per Kg, but I think that the deal's already good enough as the mussels are New Zealand mussels and they're already in the half shell, barnacle and sand free. 

Pork Sinigang sa Strawberry (Trial and Recipe)

I've been craving for some sinigang all week long for no apparent reason. I was browsing Overseas Pinoy Cooking for a good sinigang recipe, and I was unexpectedly shocked after seeing a recipe that had strawberries in it! STRAWBERRIES! At that moment I was just mind blown. How could I have not enocuntered something all my life? The richness of tamarind mix and the fruity tangyness of strawberry in one stew?! GAH. 

Okay so let's get it on with the recipes and the photos. This recipe is adapted from the peach kitchen. This serves about 10-12 people. 

Chawanmushi (trial and recipe)

One of the things I actually succeed in making is a nice set of Chawanmushi (茶碗蒸し). I know it feels like you're eating tofu, but it's made of eggs. I say this because I did have a friend who thought that this dish was made of tofu, and I can't blame her, it does resemble tofu a lot in terms of texture. 

The process is really simple-- it's just mixing the right ratio of eggs and liquid, then adding dashi and other condiments to flavor it. The steaming process isn't delicate either; you can open the lid of the steamer to check without risking the sinkage of the chawanmushi custard. And I think it really would be a good excuse to buy a set of matching cute teacups, although for this one I just used all the teacup sized cups at home regardless of whether they match or not. 

So here are the photos of the process: