A Regular Dinner At Yolanda's
Nothing special day. Well, it was feast of the 3 kings yesterday.
And all day today was physically exausting, transferring 'my everything' in Tacloban from one apartment to another - still inside V&G! So, I needed something 'soothing'!
At dinner time, driver asked 'what and where would it be tonight'. I said "anything to re-energize us, after all the hauling". He did not reply, and off we were... to this...!
Ah, I was tired, to say the least, but this was 'smile worthy'. No objection your honor!
Breakfast, Lunch or Dinner, I will never say 'no' to Yolanda's!
I was busy ticking my checklist of things on the transfer, so I left all that ordering to the driver - because... there's nothing he would/can order that I will not like hahaha!
He didn't look at many things. I did overhear him saying "regular la". And they came!
All I could say was "iton"!
I have described these kinds in previous stories, but let's do it again "porda sake of"!
What I love with Tinola in Region 8 is the use of "dulaw leaves" (turmeric). Plus, the Tinola here is not overly sour, that you don't get to taste IF fish or chicken anymore.
Oist, I once was told by a foodie that, the history daw of overly sour na pagkain was a way for hintertown folks to camouflage their fish that wasn't the ideal fresh. Butod!
Asya gad! Di ba? Ano ba ang nalalasahn mo sa sinigang? Sampaloc o kamias lang!
Aruu! Wag nyo akong awayin about that. Pag-deskitahan nyo ang history hehehe!
*If you don't dry well, the cooking takes longer - that's just actually it.
2] Fry in high fire 'with nothing but the shrimps and lots of garlic' - no oil, no water. *Warning: neighbors up to two blocks away will salivate in the aroma. They may come to join you!
3] When shrimp shells get brown (sunog na) add a drop of oil, butter or margarine.
*In that sample above, nasobrahan ng oil and margarine. Shiny means sobra na yan - pramis!
4] Serve hot - shells should be crispy and easy to munch on. Pati ulo pwede kainin!
*Decide if it's really ulam or pulutan - kasi masarap pinapapak! If it's both you have to cook a whole damn lot!
Notes:*Update 2021*
Some friends (and family) find the meat too chewy. I say your fire wasn't "high". The purpose of that "high fire" is to burn the shells ASAP. Ay, that's the aroma thing too!
It's useless to put Sprite - asus, they don't penetrate the meat anyway! Sabagay, the shells, na kinakain mo rin naman kasi crispy, get to be sweeter! Fine, bahala na you!
Wait.. di pa tapos ang kwento ko! I called up Mano Marvin who lives nearby! We had SanMigLight, and we even asked for more "pasayan" plus a "prito" version of the fish!
In that picture, we were not about done drinking beer yet, but "now, look at" hahaha!
And there was nothing special... as my driver said "regular la"!
Sige, keep me here pa. I can continue living in Tacloban oy!
And all day today was physically exausting, transferring 'my everything' in Tacloban from one apartment to another - still inside V&G! So, I needed something 'soothing'!
At dinner time, driver asked 'what and where would it be tonight'. I said "anything to re-energize us, after all the hauling". He did not reply, and off we were... to this...!
Breakfast, Lunch or Dinner, I will never say 'no' to Yolanda's!
I was busy ticking my checklist of things on the transfer, so I left all that ordering to the driver - because... there's nothing he would/can order that I will not like hahaha!
He didn't look at many things. I did overhear him saying "regular la". And they came!
All I could say was "iton"!
I have described these kinds in previous stories, but let's do it again "porda sake of"!
Tinola
Tinola with lots of Malunggay. You should already know by now that: in the Visayas, when you say just "Tinola" it's by default fish. You say tinola nga manok kung manok!What I love with Tinola in Region 8 is the use of "dulaw leaves" (turmeric). Plus, the Tinola here is not overly sour, that you don't get to taste IF fish or chicken anymore.
Oist, I once was told by a foodie that, the history daw of overly sour na pagkain was a way for hintertown folks to camouflage their fish that wasn't the ideal fresh. Butod!
Asya gad! Di ba? Ano ba ang nalalasahn mo sa sinigang? Sampaloc o kamias lang!
Aruu! Wag nyo akong awayin about that. Pag-deskitahan nyo ang history hehehe!
Garlic Shrimp
Garlic Shrimp Pinoy Traveler Style! No joke, it was my crazy taste buds and nostrills that started them cooking (and serve to others) such a heavenly dish - years ago na!How is it done? Ganito...
1] After washing, drain well. Ig-naknak, ig-wasiwas if need be! Ata, kay I do not know Tagalog or English of ig-naknak hahaha! Ig-lamba is too wildly strong. Drain well ba!*If you don't dry well, the cooking takes longer - that's just actually it.
2] Fry in high fire 'with nothing but the shrimps and lots of garlic' - no oil, no water. *Warning: neighbors up to two blocks away will salivate in the aroma. They may come to join you!
3] When shrimp shells get brown (sunog na) add a drop of oil, butter or margarine.
*In that sample above, nasobrahan ng oil and margarine. Shiny means sobra na yan - pramis!
4] Serve hot - shells should be crispy and easy to munch on. Pati ulo pwede kainin!
*Decide if it's really ulam or pulutan - kasi masarap pinapapak! If it's both you have to cook a whole damn lot!
Notes:*Update 2021*
Some friends (and family) find the meat too chewy. I say your fire wasn't "high". The purpose of that "high fire" is to burn the shells ASAP. Ay, that's the aroma thing too!
It's useless to put Sprite - asus, they don't penetrate the meat anyway! Sabagay, the shells, na kinakain mo rin naman kasi crispy, get to be sweeter! Fine, bahala na you!
Wait.. di pa tapos ang kwento ko! I called up Mano Marvin who lives nearby! We had SanMigLight, and we even asked for more "pasayan" plus a "prito" version of the fish!
And there was nothing special... as my driver said "regular la"!
Sige, keep me here pa. I can continue living in Tacloban oy!
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