Tag Archives: food

My Favorite Asian Snacks

I love snacking and sometimes I have weird cravings when I wake up in the middle of the night. One time I woke up around 1 a.m. & started to crave salt and vinegar Lays chips.

But lately I’ve been craving lots of snacks from the Asian market. When I’m shopping for produce and meat at the asian supermarket, I make sure I grab some of the following snacks each visit. And I’m visiting at least twice a week, so it’s always snack time! I know, I know, I should eat healthier…

Shrimp Snacks (Original flavor)

These are my absolute favorite snack that I pretty much buy every time I’m at an Asian supermarket. They are basically these light and crispy chips supposedly made from real shrimp. I’m not sure if I taste the shrimp, but it is salty goodness that I need in my life. The bag says to grab your favorite dip, but I love them plain and original. The chips just melt in your mouth and lately I’ve been super addicted.

Sweet Corn

These are addicting as well! If you’ve ever eaten cheese balls, these are basically corn balls. They are yellow colored balls with the same sort of texture as cheese balls and they taste like sweet corn. I’m captain obvious today. They’re a perfect combo of sweet and salty, but mostly sweet. It’s kind of like popcorn in a different form.

Prepared Shredded Squid

This is obviously not for everybody since it’s seafood. But if you’re down to try it, it’s dried squid with seasoning and a hint sweetness. I usually go for the original flavor, but it comes in spicy if you like hot stuff.

Boy Bawang

Bawang is tagalog for garlic. Boy Bawang is like the Filipino version of Corn Nuts. And it’s highly addicting. The most common flavor is garlic, but there are so many other flavors like hot and spicy, barbecue, and adobo flavored. Again, I’m basic and opt for the garlic flavor.

Hi-Chew

I believe this year was the first time I had a Hi-Chew. They are basically a chewy candy, kind of like taffy. There are many different fruity flavors, but of the ones I’ve tried, my favorite flavors are mango and melon.

Pocky or Pepero

I always love Pocky or Pepero! They are dipped biscuit sticks. My favorite Pocky flavors are Strawberry and Green Tea. The strawberry ones can get a little too sweet sometimes, but it doesn’t hurt to have some once in a while. As for Pepero, I absolutely love the White Cookie Chocolate Covered Cookie Stick. I just discovered this flavor a few months ago, & it was heaven.


Dragon fruit

Here’s to a healthy snack. When I first saw a dragon fruit, I was mesmerized by its colorful, bright skin and it’s odd shape. It’s a cactus fruit with a bunch of health benefits. I read somewhere that it helps control blood sugar levels, so as a person having diabetes, it’s good to have. I usually buy a pre-cut cup of dragon fruit as opposed to the whole fruit. It’s much easier in my opinion.

What things are you snacking on at the moment?

xoxo,

Adele

You know the drill! Subscribe, share, like, or comment!

Twitter: @itsadeleee / @adeleLIVETWEETS
Instagram: @itsadeleee / @prettylittlegossipgleek
Tumblr: @prettylittlegossipgleek

Adele cooks: Tacos

It’s not Tuesday, but I made tacos. My mom was planning on grilling eggplant so I decided, i’d go to the grocery store and buy steak. I haven’t had steak in a while and since the gril was going to be on, why not kill two birds with one stone.

Now, I’m no master at the grill and i’m definitely not a master at steak. I don’t know how to choose the right cut. I just choose what’s inexpensive. I’m not picky when it comes to meat. It all tastes the same to me. I apologize to all the steak connoisseurs out there.

At first, I was just going to grill a steak. But then I remembered that we had tortillas. You got to utilize what you have right? So the thought came to make steak tacos.

As far as the type of steak I bought, I chose beef chuck steak. It was about 1-inch thick and it was the least expensive. While at the grocery store, I also purchased a bunch of cilantro and pre-diced onions.

When I got home, I [garlic] salted the steak. While I let it sit for a while, I decided I didn’t want to grill outside. It was too hot and I didn’t want my mom to have to wait for me to finish or vice versa. So I ended up searing it in a pan. As I let the steak marinate, I heated and oiled up the pan. When it was hot enough, I seared each side for about 6 minutes and it came out medium rare, which is mostly how I like it!


When it was done, I sliced it up into pieces, placed it in my flour tortillas & topped with the diced onions and chopped cilantro. For some reason I had a tough time chopping cilantro. Hopefully, I’ll be better next time.

And then voila! I was done making dinner. I was too hungry to open up the store bought salsa, but the cilantro and onion gave it some flavor!


Cooking is all about experimenting and using things you have available.

If you think what I wrote sounds good, here are the ingredients I used:

  • beef chuck steak
  • garlic salt to season
  • oil (I would’ve used olive oil, but I only had vegetable oil)
  • diced onions
  • chopped cilantro
  • your choice of salsa

Obviously, you can add your favorite taco seasonings and toppings, but I wanted simplicity. But mostly, it was a last minute craving.

What did you have for dinner today?

xoxo,

Adele
You know the drill! Subscribe, share, like, or comment!
Twitter: @itsadeleee / @adeleLIVETWEETS
Instagram: @itsadeleee / @prettylittlegossipgleek

Tumblr: @prettylittlegossipgleek

What’s cookin’? Pinakbet, a Filipino Dish

Food is very much part of the Filipino culture. If you go to a Filipino house, you’re going to eat whether you like it or not. Once you step into a filipino home, some of the first words you hear are, “Are you hungry? Come and eat!” If you stay for a few hours, you’ll probably get a meal and a snack.

Most people know about lumpia, which is basically a Filipino eggroll, and pancit, a noodle based dish. But very few people are willing to try other dishes. If you go to a Filipino restaurant, it’s easy to find lumpia and pancit along with the dish, Pinakbet.

I don’t think I liked Pinakbet when I was younger, but as I got older I became more adventurous with the things I ate. It’s now one of my favorite Filipino dishes, so I’m happy to share it with you.

But what exactly is Pinakbet? There’s no English translation for this dish, but it’s basically vegetables cooked in fish sauce accompanied with pork, fried fish, or shrimp. It’s from the northern region of the Philippines and a widely prepared Ilocano dish. It’s one of the dishes that has been passed down from generation to generation. My mom learned from my Apong (grandma) and she makes it so often, that I feel like I would be able to pass it on to my future children.

It’s a fairly easy dish to make. My mom tells me that it’s something her family used to cook all the time because vegetables were easily accessible. They didn’t have a fridge in their home in the bukid (farm or field), so they just harvested vegetables in the field and cooked it for the day for the whole family. If it was anything like now, they were cooking for a huge family.

If you’re looking to make Pinakbet, here’s what you’ll need:

INGREDIENTS

  • Tomato
  • Okra
  • Onions
  • String Beans
  • Sweet chili pepper
  • Kobucha
  • Bittermelon
  • Eggplant
  • Shrimp
  • Chicharon (pork skin/fat)
  • Bagoong (fish sauce)
  • Water


First, prepare the vegetables. Wash and peel the vegetables before slicing them up into small cuts. As for the shrimp, no need to have the peeled. Cook them as they are to get added flavor.

After you prepare the shrimp and vegetables, place it all in a stockpot. Pour the fishsauce according to how salty you like it! I’m not really helpful with measurements, but you can always wing it and do trial and error. Then add water, a little less than how much fishsauce you added. My mom usually goes with one bottle of water. Don’t forget to add the chicharon as well!

Let it cook until the vegetables are shrunken/shriveled – an hour is usually good. That’s where the name Pinakbet comes from. Apparently, that’s the Ilocano translation.

I’m not much of a fan of bittermelon, so I usually put it aside, but my favorite part of the dish is the kobucha. I could eat it all day!

xoxo,

Adele

You know the drill! Subscribe, share, like, or comment!

Twitter: @itsadeleee / @adeleLIVETWEETS
Instagram: @itsadeleee / @prettylittlegossipgleek
Tumblr: @prettylittlegossipgleek

One food and one food only.

I like to eat. I mean, look at me. I think I mostly eat when I’m bored and I’m bored a lot.

So when asked if I could live off of only one food, what would I choose? For those of you that know me, you probably know the answer.

Pizza. Why must I love pizza when sometimes it doesn’t love me back? But even though I know it doesn’t love me, I’m willing to take a risk every single time. I mean, come on! Whoever decided to combine dough, tomato sauce, and cheese is a genius. How did this become a love letter to pizza?

I typically like all kinds of pizza.

The crust. Typically, I go for thick crusts. I love bread, so that makes sense. When the crust is flaky and seasoned, it’s the best. Lately, I’ve been into thin crusts for the crisp, but it all depends on what kind of sauce and/or toppings are on the pizza.

The sauce. What’s a pizza without the base sauce? I’m good with the typical tomato sauce or marinara sauce, but my absolute favorite is a garlic based sauce or alfredo sauce. It’s like eating pasta on pizza crust. But not all ingredients match a garlic or alfredo sauce.

The cheese. I don’t really have much to say about cheese. I love most cheese. Bleu cheese is questionable and it’s also questionable on a pizza. However, if you like that, then I won’t judge. Personally, if you mix that parmesan and mozzarella cheese, you get me.

When I order a pizza, my go to pizza will usually be a pepperoni pizza with a thick crust, a thin crust pizza with alfredo or garlic sauce and chicken, spinach, and mushrooms as toppings, or simply a cheese pizza.

If I go with a simple cheese pizza, Costco and Pizza Hut’s Ultimate Cheese Lovers pizza usually hit the spot.

There’s also this one spot in Poway called Bongiorno’s New York Pizzeria that has a pizza called the “White Pie”  which has Spinach, ricotta, garlic and Parmesan cheese. It’s absolutely delicious and addicting.

I always question why there isn’t pizza drive thru’s everywhere. I’d be in one every day. Okay, maybe not every day. But it would be very convenient.

Honestly, I didn’t have much time to write today. So I chose to write about something easy. I hope you guys didn’t mind!

xoxo,

Adele

You know the drill! Subscribe, share, like, or comment!

Twitter: @itsadeleee / @adeleLIVETWEETS
Instagram: @itsadeleee / @prettylittlegossipgleek
Tumblr: @prettylittlegossipgleek

What’s cooking?

Due to my living situation, I can’t really cook a lot.  With certain limitations and me [and my mom] being shy to go out in the kitchen, we eat out a lot.

I’m pretty sure I’ve gained the weight I lost last year, from eating fast food and going to restaurants almost every day. It’s gotten to the point where I got sick of these food places I frequented. Some days I lose my appetite.

But we’ve found a way to cook a little more without feeling the guilt or pressure from our landlord. I’m pretty excited because I’m going to get the chance to eat a little better and cook what I want to eat.

I bought some ingredients with the intent to make mushroom chicken, but I forgot to get oyster sauce. Today, I ran to the closest store and went straight to the Asian section, but alas, they had run out. So I had to use what was available to me.

A few of my favorite vegetables include squash, so naturally I bought zucchini, Mexican squash, and kabocha. I think I would never get tired of squash, kabocha especially. The kabocha was used yesterday to make Ginataang Kalabasa (Squash in coconut milk), which I must say, was pretty amazing. So today, I wanted to make another squash dish. Because I didn’t have oyster sauce, I opted for some sort of soup.

I’m not great with measurements, but these were the ingredients I used:

  • 1 zucchini
  • 2 Mexican squash
  • 1 package mushrooms
  • bok choy
  • 1 can of chicken broth
  • garlic salt
  • stir fry sauce
  • 1 lb of chicken (pre-cooked)

As far as prep, there isn’t much to cooking vegetables. At least I don’t think so. Make sure you wash everything and get that excess dirt off. Nobody wants a worm crawling around in their soup, although I hear it’s extra protein. Hehe. I try to be funny.

After washing, time to slice! I sliced the zuchinni and mexican squach about 1-inch thick and cut them in halves. The mushrooms came sliced and that’s how I like it. Mushrooms are always so awkward to cut.

I started with boiling water and adding the squash first. I wanted to make sure they were cooked through and soft. Before adding the mushrooms, bok choy, and pre-cooked chicken, I added the can of chicken broth and brought that to a boil.

For taste, I added a few sprinkles of garlic salt. I absolutely love garlic salt with parsley. I season everything with it. I thank whoever decided that was a good combination. Now, because I didn’t have oyster sauce, I used stir fry sauce. It’s not the same, but it gave it a little taste and added some thickness to this so-called soup.

I want to learn how to make traditional Filipino dishes, but I love experimenting with different ingredients when cooking. I mean, what’s better than mixing your favorite things together? It’s always a plus if the dish ends up tasting good.

My mom says she liked it, but she’s a bit biased.


xoxo,

Adele

You know the drill! Subscribe, share, like, or comment!

Twitter: @itsadeleee / @adeleLIVETWEETS
Instagram: @itsadeleee / @prettylittlegossipgleek
Tumblr: @prettylittlegossipgleek