This topic contains 51 replies, has 19 voices, and was last updated by 
yeth 11 years, 11 months ago.
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Posts
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AnonymousWow Manoy Rod! You are an epicure! Your connoisseurship in food is very obvious. ahihi!
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One of the reason our meat is tought (aside from lack of aging) is our weather. Being in the tropics with high heat and humidity, it doesn’t take much for the meat to start rotting after the kill. It’s a race against the clock kaya we have to boil, cook, dry, salt, smokethe meat right away to prevent spoilage. Given the right time to age in controlled environment, our local beef will be as tender as anything they have here in the US. I prefer our beef as they are feed nothing but grass, meat is leanand taste better and no growth hormone like the beef here in States. Most Phil. householdsdon’t have refrigerators where we can store meats, fish and veggiesforindefinite periodskaya we go toGaisano or LCCeveryday. I heard there are some meat stores in Metro-Manila where they sell tender cuts of meats and steaks ala US style….kinda like an old Butcher Shop here in the US.
Korean beef is very tender when cooked Bulgogi style with lots of Kimchee. I likeKorean foodas they likeours…hot and spicy. Japanese Kobe Beef is the most expensive beef in the world. Those cows live a pampered life….. get massaged and scrubbed everyday, feed with special diet and nutritious grains, free to roam around and they’re given beer everyday as well. They live better than some humans hence their meat is so tender albeit with high fat content. They practically melt inyour mouth. -
AnonymousManay Majee salamat sa recipe ta maluto na sana ako ki kwek-kwek. nadara ini sa patsam style. Patsam-ba-tsam-ba sana.
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AnonymousThanks Manay Majee for uploading the kwek-kwek image. I’ve been trying to upload an image to no avail. Jologs ako. Burudesis me. How nga ba to upload an image? GRrrrrrrrrrr… Masiramon palan an kwek-kwek. Kaso sain man daw ako kaini mabakal ta garo wara man ako nahihiling digdi sa Legazpi. Manay Jonah, mahanap ako kaini maski sain na kadlagan ta matanaan ko lamang. Tengshu! pigugul ko man nanggad baga kaya nailing ko su image niya kaso dai ko kayang ipost or upload ta burudon si lola mo. doesnt know how to follow instructions. wihihi!
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Kwek Kwek Ingredients: or tukneneng
1 dozen peeled hard boiled quail eggs (or chicken eggs)
1 cup flour
1/2 cup water
few drops of food coloring (orange?)
saltand pepper to taste
cooking oilKwek Kwek Cooking Instructions:
Put the quail eggs in a clean plastic bag/zip lock, with 1/4 cup flour.Shake em until eggs are evenly coated.
Mix all remaining ingredients except cooking oil.Use a wire whisk orfork mix it to a smooth batter.
Dump those little eggs to the batter.
Put enough cooking oilfor deep frying in a shallow pan. heat it.
Spoon out those eggs from the batter and chuck it in the hot cooking oil.
Wait till it cooks, about a minute or so. until the coating is crispy.
Serve with sweet gravy or vinegar. -
Rod okay palan ini si Manay goinggonepuwedeng atakihin ang kusina dakulon pa naman kita.
Salamat Manay going…. gigutom tuloy ako. -
Paki-gogoogle na lang Manay, gulping photos ka ‘yan sa google. :))If ever makahanap ka palan Manay, ika-kan mo na sana ako ha?!Salamat. :))
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AnonymousJonah
gusto ko ning kwek2x with matching buko juice na nababakal sa plaza quezon sa ciudad ning naga.Manay Jonah dai mo lang aram i have been wondering what kwek-kwek is. Paborito man kaya ini ni Ruffa Mae Quinto duman sa pelikula niya. Maski anong dagit niya sa boyfriend o friend na may atraso saiya, nawawara pag may darang kwek-kwek na pasalubong. Mahanap man daw ako kaini. Dai pa ako nakakaon kaini. Tengshu Manay Jonah for sharing.
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Anonymousmajestyk
Super User
natuhog na ni manay going so bbq pork…so atsara pig ira-ed pa sana…kaya tamang tama sa aga pedeng kaonon sa bbq…. ***baraylihan sa bikol***Manay Majee marina na ta malumoy ining barbecue ko ta nakarelax na siya mag-aga habang natutuhog.
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AnonymousRod
It’ll
be an honor to cook for select friends and acquintances. Bayae sana
Manay, your request will come.Abangan ko tabi manoy Rod ining pramis mo. HAHAHA! -
AnonymousI am learning a lot from you Manoy Rod especially in the kitchen department. You noticed that our meat is really tough. i noticed that too. May sariling utak nga eh, supper stubborn and hard headed talaga. I didn’t know it has to be aged as you said. Gazzz. I have no idea they have to relax and enjoy first inside the refrigirator or storeroom to make them tender to the bite. My Korean students also told me that our meat is tough. They said in Korea they eat a lot of meat because the meat is masunurin sa ngipin. I wonder why out local meat is kidit. But i also coulnd’t believe it when they told me they gorge 1kilo of meat dish in one sitting. That really scared me. hahaha! They even look very skinny to me. I have a theory which I’d like to share with you and maybe you can tell if I’m wrong or not. My theory is like this. Korean meat and American meat are tender because they belong to afluent communities. The Philippines is not a very rich country except for debts-mayaman kita diyan- that is why our meat is tough. So, since we are poor we make our cows and pigs undergo hard labor. Our cows are made to plow the fields and our pigs are made to fend for themselves by letting them raid the vegetable gardens of their neighbors. When spotted they are shooed or sometimes stoned by the garden owners so they have to run for their lives, hence, they develop sturdy ligaments that account for the mascular quality of their meat. But then I have to agree with Manoy Rod that meat can be tenderized by allowing it to sit and relax for a while in the storeroom to age. I wonder what will happen if we make the animals relax and enjoy while alive. Do you think we will get the same result? I guess not. Just wondering. I am looking forward to the next lesson in the Culinary Arts Department with my teacher Manoy Rod and the gang.
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gusto ko ning kwek2x with matching buko juice na nababakal sa plaza quezon sa ciudad ning naga.
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natuhog na ni manay going so bbq pork…so atsara pig ira-ed pa sana…kaya tamang tama sa aga pedeng kaonon sa bbq….
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Rod halaton ta an imbitasyon ni Manay going gone. Hilingon ta kon welcome kita sa kusina niyanagprepare na siguro siya kan porkbarbecue.
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Hi! Manay Chozene. Mag-preparar ki diit na kakanon saaga (Easter Sunday). Pero tama ka, duman na sina kitasa kusina ni Manay Going. Masiram an pork bbq with achara, igwa pang desert na Halo-halo. Siram siram.
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