Kalkag rice and ginisang monggo

I was supposed to eat out today for blogging purposes but I woke up with a sore left foot and it kept me "indoors" the whole day. But as always there is no shortage of bloggable eats at home and good thing I found some kalkag in the fridge and made my own kalkag fried rice that was a good partner for with ginisang monggo.

Kalkag is the local term for alamang or shrimpo fry (baby shrimps.) Usually we just heat them over a pan with no oil since for they easily burn. It is just served in a bowl and most of the time we just sprinkle them over rice. But for this one I used butter to quickly fry them, added some seasoning before I place my left over rice. It is already a meal on it's own how can I refuse ginisang monggo with kalabasa.

At times, we also sprinkle kalkag over vegetable dishes like ginisang monggo for added flavour and as sahog.

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

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Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

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