Foodie Manila

Aglio e Olio is a traditional Italian pasta dish. Identifying it with countrified home cooking, cucina rustica, for it is made without seasonal or store-bought ingredients, many attribute its origin to the poverty-stricken and traditionally isolated region of Abruzzo; however it is quite popular elsewhere in the country. In keeping with its casalinga quality, it is traditionally made with fettuccine, which, unlike fancy pasta shapes, could also be prepared from scratch in the kitchen. The robust fragrance of the olive oil, the crisp freshness of the garlic, the quality of the grated cheese and the pasta itself are all essential in a dish where nothing can be masked.

The sauce consists entirely of minced or pressed garlic lightly sauteed in olive oil, plus hot pepper flakes (dried red chili peppers). Finely chopped parsley is added as a garnish. Antonio Pinto, a Neapolitan cook, recommends to add a couple of fresh tomatoes to the boiling oil after frying the garlic. When made alla milanese, bread crumbs are added to the sauteed garlic and permitted to color slightly, to give the sauce a light liaison.

*Source Wikipedia

Aglio e Olio Pasta

Ok there are a few simple things regarding Aglio e Olio Pasta that I do like. The ingredients to this great pasta can be found in any cupboard or pantry just as easily as the simple tomato sauce pasta. The taste and aroma of the pasta is just simply divine. The symphony of garlic, oil, butter, and basil/parsley is just mind bogglingly good. Now there are a couple of secrets to making good aglio e olio pasta.

And secret number one is? As Julia Child would say: BUTTER.

Yes. BUTTER.

Add some olive oil in a skillet, then add the butter (a half a stick) then bring to a boil with some chopped garlic. When its boiling, add the chopped tomatoes. Let it simmer in low heat for awhile. Toss the noodles to evenly coat it.

Aglio e Olio

Tossing the Noodles

Add some chili flakes and top it off with some green. Some add Basil, some add parsley or oregano, whichever way you go the garnish is there for fragrance and color. You can use some grilled chicken or pan-seared chicken to top it off, bacon bits, or even Bangus! (Milkfish) to the recipe. Which ever way you go, I’m sure this dish will be quick and easy to make!

The Finished Product

It was just one of those days every foodie dreads. As soon as one wakes up, the unmistakable grumbling of the tummy makes itself felt and even before you touch the floor with your bare feet you know you it was one of those days. “What to eat?” It sounds to benign and innocent. It seems as if the problem of what to ingest after an hours of sleep would matter less just as long as the daily nutrition is met. And yet the question has started some of the most important pieces of art/history/wars, and whatnot you can think of. (Ok ok, I’m overreacting, but one has to admit that it is a very very important question in our lives.)

The other day, I woke up. The air was as usual cold and dry due to the A/C unit and I knew. I knew what I wanted to have for breakfast. I wanted SPAM and eggs. Yes so much drama for SPAM and EGGS, but you have to understand where I am coming from. Waking up and expecting a good/awesome breakfast is not usually the case (unless mom wakes up early and makes it before she leaves!)

Life’s one of greatest pleasures I think is getting exactly what you want at the time you want it. It may be as simple as SPAM and Eggs but hey I was happy! I like my SPAM cut thinly, and fried to a crisp!

Spam and Eggs

I usually have my SPAM w/ 2 eggs but since I am trying to cut down I decided to just have one. Such a simple meal and yet I was so happy! Crispy Spam (actually it was Ma-ling, but it was still good!) perfectly cooked egg and garlic rice. I wish life was this simple!

Easter Lunch has always and will always be a tradition for most of us Christian and Catholics of joyous celebration. It is said that on this day, Jesus is resurrected making true his promise and completing the 2nd part of the redemption of man from sin. Veering away from the theological basis, it is also said to end the season of Lent as season of fasting and sacrifice, hence the copious amounts of food and celebration. Traditionally celebrated with our relatives, this year we decided to just stay at home and celebrate in our own way.

Today’s menu consisted of chicken and crabs. We had buffalo chicken wings, grilled and served on a platter. We also had crabs, steamed and served as is. For dessert, we had the buko pandan, and an array of fruits from mangoes, bananas, and pineapples. Our guest also brought Contis’ cake called Mango Bravo.

Steamed Crabs

Grilled Chicken Wings

It took awhile before the crabs were cooked since we got them alive. The chicken took some time too since the griller we have isn’t that big! (Note to self: must have a bigger griller made!) But luckily we calculated the time perfectly that by 12Noon the food was done. We all sat down for a sumptuous meal. Of course, I had to steal away some food to take pictures of!

Crab Claw

Chicken Wings

The Spread

Easter Lunch

HAPPY EASTER EVERYONE! GREETINGS FROM THE CHUBBYCHEF!

I’ve always loved food. When people find out that I blog about nothing but food, the first question they always ask me is “So what’s your favorite type of cuisine?” I find myself staring out into space in search of the answer to this oh-so-simple question. My love affair with food started way back when I was young, hence the rather large figure I have. I can’t just have one cuisine. Its exactly like asking a fashionista to pick just one kind of design for a shirt or dress. But if absolutely necessary I think I would have to go with Chinese. There is just something about Chinese cuisine that is just absolutely divine. I love pastas and Italian food in general as well, I’m also a sucker for Mediterranean food, and Japanese cuisine, but Chinese food takes the cake. Not only because of the ease of use, but the aroma, the flavors are just simply divine.

So tonight on the dinner spread, we had Beef Tenderloin Tips w/ Brocoli and Hakaw.

Dinner Spread

Inspired from LadyIronChef’s blog, I vowed to improve the quality of my blogging. I am still happy with how my images use and testing out the 35mm 1.8 as much as possible since I have it for only a short time. I love this lens and I’m sure I’ll be buying one soon.

Hakaw or Shrimp Dumplings

Hakaw or Shrimp Dumplings

I’ve always loved Shrimp Dumplings and for some odd reason these are damn expensive! We also had some Tenderloin Tips w/ Brocoli.

Tenderloin Tips w/ Brocoli

Well that’s it and since it is Black Saturday I won’t go on rambling about food food and more food. This is the Chubbychef signing off for this week! Thanks for the visit guys! Happy Easter!

Foodie Manila

*edit: We also had Buko Pandan for dessert! More on this next time! Time to nom-nom!!

Buko Pandan

Buko Pandan

Taking a break from the usual restaurant tours, I decided to add something that has somewhat become a tradition for this blog; our traditional meals in our family. Although we trace our lineage from the Kapangpangans or Cabalens and have that inculcated with our daily meals, it is during the special holidays do we really roll out the good stuff. Last New Year I featured, Callos on this blog and how we made it, our own family recipe I presume. And since Holy Week has just dawned upon us here in the Philippines, we have a tradition of having a HUGE SEAFOOD spread on Good Friday. But over the years it has been watered down to 2 basic dishes: Bacalao and Fresh Oysters in onions, ginger, all soaked in vinegar and left to “cook” for awhile. We call it Kilawin.

I won’t go into details about the Kilawin since most, if not all of you know about this dish already but basically just DON’T EAT IT ON AN EMPTY STOMACH.

Bacalao or Bacalhau on the other hand is a different story. It is a completely foreign dish which traces its history all the way back to Spain.Bacalao is the Spanish term for dried salt cod. The dried fish is white, delicate, and tender once it’s re-hydrated. Lomo is the best cut; avoid the chewy end pieces.

Pronunciation:

[bah-kah-LAH-oh]

Tomatoes! Tomatoes! and more Tomatoes!

Stripping the Meat by Hand was a chore!

Stewing the Bacalao!

Although it is a staple in Spain, we only have it in our family once a year. (Mostly because it is a very very expensive fish which doesn’t yield too much meat costing about P800/ half a kilo) Our preparation includes, tomatoes (and lots of it), potatoes, garbanzos, red bell pepper, oh and did I mention tomatoes? The most time consuming part of the dish would be the preparation of the fish. It takes 2-3 times to completely wash the fish meat. After which you need to strip off the meat by hand to ensure that no bones go along with the mushed up meat in the stew.

According to Wikipedia:

Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the codfish; drying and salting are ancient techniques to preserve nutrients and the process makes the codfish tastier.

The Portuguese tried to use this method of drying and salting on several varieties of fish from their waters, but the ideal fish came from much further north. With the “discovery” of Newfoundland in 1497, long after the Basque whalers arrived in Channel-Port aux Basques, they started fishing its cod-rich Grand Banks. Thus, bacalhau became a staple of the Portuguese cuisine, nicknamed Fiel amigo (faithful friend). From the 18th century, the town of Kristiansund in Norway became an important place of producing bacalhau or klippfish.

This dish was popular in Portugal and other Roman Catholic countries, because of the many days (Fridays, Lent, and other festivals) on which the Church forbade the eating of meat.Bacalhau dishes were eaten instead.^[1]

Bacalhau is also popular in Sfax where this dish is eaten in the first day of Eid ul-Fitr with charmoula.

Finally! Stew is OVER!

More Bacalao Please!

I’ve always loved this dish and always will. Drizzle some olive oil on it, toast some bread, and voila, you’ve got a dish fit for royalty! Although it differs with preparation every time since some are better at stripping bones than others, this is something I would choose to continue as a tradition. Not because of its religions implications, but rather because of the tradition that comes with it. The memories, the feeling of belonging to a tradition laden family is something I’ve always aspired too. Along with Lengua, and Callos, Bacalao I’m sure is something my kids will be eating someday.

Photography and Food Styling by: Carlos Palma

Recently, the Heny Sison Culinary School held a small luncheon for the graduates of Essential Baking and Essential Cooking Classes. It was a chance for them to showcase what they’ve learned during the course and at the same time treat their family or guests to a lovely lunch. Under the guidance of their mentors, they created masterful delicacies that not only tasted sinfully good, but was also as good to look at. I couldn’t resist whipping out my camera and just start snapping pictures.

Creampuff Tree

Strawberry Shortcake

Moist Decadent Chocolate Cake

I just had to get the basic desserts out of the way. Before we could tear apart the desserts, they served us the entrees. The bread was freshly baked as well as the dips. The best one being the pesto dip which I loved every bit off.

3 Dip Appetizer

The homemade pizza’s were up next. Each bite being sinfully good. The crust was just thin enough to not be filling right away. There is just something about homemade pizza’s that those commercial establishments cannot replicate. The time to knead the dough and actually do it right was just so evident.

Homemade Pizza

Homemade Pizza

Ok So I don't know what they were called but they were awesome

Shrimp Gaspaccio

Roast Beef Bruschetta

Like what you see? If you enroll now you too will be able to recreate these delights in the comforts of your own home! I will be posting their class schedules here soon!

Dear Readers,

First and foremost I would like to apologize for the theme and turn my blog has taken over the past few months. This blog was started primarily because I was in the hunt for the perfect dish. I would struggle always to find food that would suit my taste that is why I got into cooking.

As I dabble into the interesting world of cooking, learning along the way, I have discovered a few secrets here and there. I have met some interesting people, tasted some interesting dishes as well as exciting flavors as I learn to whip up something special in the kitchen. You see the art of dining does not solely rest on eating. I believe the preparation of dishes is as much as part of the enjoyment of the dish as eating itself.

But I digress.

I am now on the hunt for a new stove. Our old one, (bless its soul) has finally conked out to a point where we cannot change the temperature or the size of the fire. A good stove is always integral to good cooking. A constant fire to create constant heat and temperature for stews and soups is vital to success. I’ve always envied those professional looking stoves with 6-8 burners. They seem so efficient. Maybe its time to get one? What do you think dear readers?

I’ve also been always fascinated by pizza. Not for the taste and aroma, but for the pure possibilities. You can never ever run out of good toppings. With pizza dough making neatly tucked under my belt, I am now on my way to making a clay oven. It’s supposedly easy. With some extra clay and sand at home, I think I’ll make this my Lenten project. Wish me luck guys!

Cheers,
The Chubby Chef aka. Carlos

I’ve always loved food. I could never imagine myself as a skinny young boy. From the pots and pans of my Mom, I learned to develop my now insatiable hunger to find the best cuisine. Admittedly, my taste is quite diverse and not completely developed. Too much of a good thing has led to this chubby little self that I call Carlos. I’ve always loved food and how sometimes even the simplest of dishes evoke so much emotion and bring out the best in people. No wonder I’m so chubby.

I also grew up loving photography. Something about capturing at that moment all the beauty and wonder one sees in the naked eye and being able to share it with the world appealed to me. It was always about capturing the subject. The beauty, the uniqueness, the fascination over the simplest detail, was photography’s draw to me. It was more than a pretty face but rather the emotion it brings. It was only natural for me then to combine these two great passions in my life.

When one talks about food photography it is usually the most over-done kind of photography and yet, only a few enjoy the pleasure of actually being able to display one’s work. I take pride in my photos not only being reprinted on magazines but just being able to evoke hunger without the need for words. I have never taken any formal photography classes. I’ve always tried to understand photography as my art, and the camera as the extension of my eye. There is a certain finesse and delicateness that comes with shooting food.

So why am I talking on and on about food photography? Nothing really. Just for the heck of it. I know its not really part of a food blog for food photography but hey, its my blog. I’m willing to shoot for other food bloggers out there. Let me know if you want me to shoot with you or teach you what I know.

It started about 3 years ago. My family or even just my mother and I would start baking cookies. I would measure because she hated that aspect of baking, the measuring of ingredients, as well as my eagerness to learn worked well for both of us. We were a good tandem. Working all those late nights to push out close to 50-100 cookies for our family gatherings. Cookies then came to be associated with family. We made it for family gatherings, as well as we did it as a family.

Fast forward 3 years ahead. I now can bake on my own as well as cook pretty tasty dishes. I still attribute everything I know to my mother. Not so much as the technique, nor is it about the secret family recipes, but rather for continuously cooking good food. Both my girth and weight can attribute to that fact. I developed a taste for good food. Take note, GOOD FOOD, not mediocre cooking that can pass of for a generic run-of-the-mill cooking, but actual food that after eating it the past 23 years, I would still gladly eat for another 23 years. It all boils down to palette. I always tell people who refer to me as a foodie that one needs to develop a palette to identify what good food is really. I am proud to say, I can tell good food from ordinary food thanks to my mom.

These cookies are not ordinary food. They are extraordinary. I’ve tasted cookies over the past 3 years and I must say this batch is the best. I’ve tasted burnt cookies, cookies which didn’t rise, and just downright nasty cookies. (Mistakenly, put salt instead of sugar. Hey I had to start somewhere!) I’ve always been asked to sell my cookies, but I always say I’ll think about it. Deep down, I think I would never sell my cookies. I give them to friends because I find that special cookies that one cannot obtain anywhere else no matter how good they are, and that rareness adds to how special the cookies are. I think I’ll continue to give them to friends still.

A lot of friends ask me where I learned to cook. It is quite unusual for a guy my age to be actually cooking some of these great meals for my friends especially since I never took up culinary skills. You see, you can only learn so much on your own. There are just some things that someone has to teach you. Luckily, I have Heny Sison’s culinary school. They offer short courses as well as half day classes on particular subjects such as rice toppings, cup cakes. So I thought I’d help everyone out by posting their schedule for December. Do something special for your family/loved one/ friends this holiday season. Take a break and learn to cook something. I tell you these classes are worth it!

(This post was made after attending one of her classes.)

Click Here to Download The Entire Schedule