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“Munch” (to chew or eat audibly or with pleasure) and “Gulps” (to swallow rapidly in large amounts). A blog that sprung out of two sisters' passion for food. A compilation of food trips, food finds, recipes and other information akin to food. Be it high end or street food. Be it home-cooked or chef-made. Be it eaten hot or cold. Be it eaten cooked or raw. Let’s list and hunt for ingredients..let’s chop, slice, dice, mince, julliene..let’s boil, marinate, poach, bland..let’s stir-fry, barbecue, deep fry, bake..let’s plate and decorate..let’s mix, blend, squeeze and concoct. Let’s share recipes and other food information. Let’s Munch and Gulp..Bon Appetit and Cheers! =]

Monday, February 15, 2010

Cooking Is Indeed A Passion In Our Family

*photos from last Christmas (2008), New Year’s (2009) and an instant get-together for close family friends (January 4, 2009)

During the holidays its like a ballet of sorts because even if we focused on our task we help out each other with slicing, dicing, if its seasoned enough, etc. plus the burners, the fridge, the freezer, the oven, even the barbecue corner..almost every kitchen appliance is at work.
So now you might be wondering what do I specialize in whenever there’s a gathering..we'll get to that later.

Biko (sticky sweet brown rice); Shrimps sauteed in olive oil and garlic; Bean and Potato Salad; Cold Light Macaroni Salad

Salami, Australian ham, Australian bacon and Prosciutto wrapped in melon slices

Shrimps sauteed in olive oil and garlic; Salad greens with vinaigrette

Tuna pasta (tuna with peeled tomatoes sauteed in olive oil and garlic) topped with parmesan

Well, at home I used to bake brownies, cheesecake, etc. (my oven’s broken..*sigh*), pasta especially tuna with olives, herbed scrambled eggs or eggs benedict as I learned from my Auntie Sally, my chinese vegetable noodles is a win (simple but filling), chili tahong as I learned from my sister (always have it even for karaoke sessions haha!), etc. but don’t get me wrong I am no expert.

As of recent entertaining galores at Auntie Sally’s house here in Manila I’ve always been in charge of the hors d’ ouevres and cheese platter. About eighty percent of the hors d’ ouevres or horses doovers as referred to in Australia are handpicked, packaged and delivered from Sydney, stashed in the pantry and some in the freezer. For additional choices or panic-attacks, then a quick trip to Santi’s will solve it.

The cheese fare consists of haloumi cheese (pan fried with a dash of lemon), brie, tasty (edam), blue, camembert and some infused with different flavours (or example, ones infused with almonds comes preserved in a thin coat of black wax).

The abregana meats consists of australian ham and bacon, prosciutto wrapped in melon slices, salami (oh yeah, it smells but its delsih!), sausages, etc.

The pickled onions, black olives, pickled jerkins, etc. paired with port or brandy is also a usual fare.

Fruitcake doused with port or brandy is also present for the sweet tooths to munch on before or after the dindin.

Well, that's it for now..I'm goin' to raid the fridge this post made me hungry!

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