Jay and Revie's Website

Wabisabi

admin — Wed, 29 Jul 2009 13:48:18 +0000

Wabisabi

Practice session of the song WABISABI taken before the actual gig @ the Fil-Am Night.

Beautiful

admin — Tue, 07 Jul 2009 01:59:46 +0000

Tampipi

admin — Tue, 02 Jun 2009 15:53:07 +0000

Tampipi

A new Tampipi original. Performed by Ivy Durante on vocals, Julius Santillan on percussion, Jay Pegarido and Youichi Semaishi on guitars. The song “Tampipi” was written and composed by Julius Santillan.

glorytogod

admin — Tue, 02 Jun 2009 15:23:16 +0000

glorytogod

18th International Day 2009 @ St. Mary’s Cathedral, Tokyo April 26, 2009 Performed by The Grand Choir ( composed of different choirs in Japan ) The international day celebration is a yearly event organized by the Catholic Tokyo International Center (CTIC).

Bear

admin — Sun, 31 May 2009 06:18:49 +0000

Bear

This is a bear

Filipino Chopsuey

revie — Tue, 21 Apr 2009 14:30:05 +0000

There are various colorful stories about the origin of Chopsuey. It is alleged to have been invented by Chinese immigrants in America but recent claim points to a province in China. Whatever the origin is, this dish obviously found its way throughout different countries through the years and has been a favorite meal in families at home.

Generally, Chopsuey is just a mixture of whatever vegetables, with some kind of protein (chicken, beef, pork), and cooked at high temperature in a wok (a chinese frying pan). In China or India, I notice that their Chopsuey version is usually with just a little amount of sauce, even dry. Filipinos eat Chopsuey with rice so they opt for more soup in it, but of course the soup should also attain a thickened texture by adding cornstarch.

This is my recipe for Filipino Chopsuey. Try not to overcook the vegetables by being conscious on the timing of sauteing the ingredients and keenly observing the change in color of the vegetables.

Ingredients: (Good for 2-3 servings)
80g chicken
70g chicken liver
8 quail eggs
young corn
broccoli
green,orange,yellow bellpepper
carrots
napa cabbage (hakusai in japanese)
snow peas
onion
garlic
cornstarch
1/2 chicken cube
cooking oil
fish sauce (optional)
salt and pepper

Methods:
1. Cut the chicken, liver and all the vegetables in small sizes.
2. In a wok or any cooking pot, put 1 tbsp of cooking oil and fry the garlic until golden brown. Add the chicken and fry it together with the garlic.
3. Add all the vegies (except the napa cabbage), chicken liver then saute everything. Cover the pot for a few minutes to make them tender.
4. Add 1/2 chicken cube then put water just enough to half-cover the ingredients. Cover and let it simmer.
5. Adjust the taste according to your preference by adding salt, pepper and fish sauce (patis).
6. Add the napa cabbage and let it simmer for a while.
7. Finally add the mixture of 1/2 tbsp cornstarch dissolved in 2 tbsp water to thicken the sauce. Serve while hot.

Pochero

revie — Sun, 05 Apr 2009 15:47:24 +0000

Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. It’s a Philippine adaptation of a traditional Spanish dish called cocido.
This recipe I learned from a fellow cook is a hearty stew of vegetables and pork, which i kinda given a tweak by adding pork and beans to give it a bit of thick saucy sweetness and asparagus instead of the usual string beans to make it healthy.
The recipe is very easy, but it took me about an hour to cook it to make the pork really tender and the taste will seep in. (But it will only take minutes if you will use a pressure cooker to tenderize the pork.)

Here’s how to prepare Puchero or Pochero the Filipino way.

Ingredients: (Good for 3-4 servings)
350g pork
1 big carrot
2 potatoes
1 camote
5 asparagus
1/4 cabbage
1 can pork and beans
3-4 tbsp tomato sauce
2 cloves of garlic
cooking oil
fish sauce (optional)
salt and pepper

Methods:
1. Cut the meat and all the vegetables in big chunks. Chop the garlic.
2. Boil the pork in 2-3 cups of water for about 45minutes (or until tender). Turn off the heat and separate the pork and broth.
3. In a cooking pot, put 1 tbsp of cooking oil and fry the garlic until golden brown. Add the pork and fry it together with the garlic.
4. Add the camote, potatoes, and carrots. Cover the pot for a few minutes to make them tender.
5. Add the pork broth, tomato sauce, pork and beans and asparagus. Cover and let it simmer.
6. Adjust the taste according to your preference by adding salt, pepper and fish sauce (patis).
7. Finally add the cabbage and let it simmer. Serve while hot.

Eggplant Omelet

revie — Sat, 04 Apr 2009 15:14:27 +0000

Eggplant Omelet or Tortang Talong in tagalog is a very simple, cheap dish that Filipinos love. It is usually served on breakfast. The traditional way of cooking it is just grilled eggplant with beaten egg seasoned with salt and pepper. For variation some would put ground pork/beef on top of it which is what I did in this recipe.

Ingredients: (Good for 2 servings)
3 eggplants
15g ground beef
2 eggs
cornstarch or flour
salt and pepper
soy sauce
cooking oil

Methods:
1. Boil the eggplants. When tender, put on a plate and flatten it with a fork. Set aside.
2. On a frying pan, put a teaspoon of oil and fry the ground beef. Add a tablespoon of soy sauce.
3. When cooked, put the fried ground pork on top of the flatten eggplant until it has covered the whole surface.
4. In a bowl, beat the 2 eggs and add salt and pepper. Put 1 tbsp of flour to thicken the mixture.
5. Pour the egg mixture on the eggplants.
6. On a frying pan, pour cooking oil. When it is hot already, fry the eggplant mixture.
7. Serve with kechup or vinegar w/garlic or siling pula.

How to Minimize Gas Consumption

revie — Fri, 16 Jan 2009 16:07:01 +0000

Not only electricity, but also gas bills soar high during winter season. Since I am a kitchen person and I cook a lot, I thought of how I can help minimize gas consumption in our house. I know that in cooking using the stove is inevitable but actually there is one simple way on how to use it wisely.

Like the picture shown below, whenever I boil something (in this example vegetables like brocolli and carrots) I cover the cooking pot and then I turn off the stove burner a few minutes after it has boiled. The timing depends on what you are boiling. In vegetable’s case, you can turn it off as soon as the water boils. This also goes the same when boiling pasta, you may turn off the heat as soon as you know that the pasta is already a few minutes away to be well-cooked.The steam created by covering it is enough to cook the pasta for the remaining few minutes.

By getting a habit of this, it doesn’t only save you gas but also prevents your dish from being overcooked or accidentally getting burned.

Aglio Olio (Peperoncino Pasta)

revie — Fri, 16 Jan 2009 12:59:35 +0000

Aglio Olio is a traditional Italian pasta. They say one of the oldest ways to dress pasta was with raw oil and garlic. The sauce consists mainly of garlic fried in olive oil, plus peperoncino (dried red chili peppers) and at the end, parsley is also added. My version will have additional bacon to enrich the very basic flavor of peperoncino.

Ingredients: (Good for 4 servings)
1 lb. spaghetti
3 oz. extra virgin olive oil
3 cloves garlic, sliced
2-3 chopped dry red peppers
Handful of chopped parsley
3-4 tbsp of salt for the pasta
200g Bacon (cut in strips)

Methods:
1. Boil the pasta following the instructions on the package approximately 7-8 min. Add salt.
2. When the pasta is ready, drain and set aside.
3. Saute the garlic and red peppers in the extra virgin olive oil for 5-7 minutes until the garlic becomes golden brown. Add the bacon strips.
4. When the bacon is already fried, put the pasta and mix well.
5. Finally, top it with chopped parsley and serve immediately.