Yah, mon... that was yummy.

My tum tum's adventures. I love all things cultural: language, music, politics, community, art, AND FOOD. It's a daily ritual I am honoring with a more present mind since it surrounds love, family, and friends. and fuck that, i love good food!

Mascarpone, strawberries and a drizzle of honey over gluten free bread

Mascarpone, strawberries and a drizzle of honey over gluten free bread

Umami Burger

Umami Burger

If at Mendocino Farms, their black rice and wheat berry salad with Savoy cabbage , kale, tofu in a sesame ginger dressing is a must!

If at Mendocino Farms, their black rice and wheat berry salad with Savoy cabbage , kale, tofu in a sesame ginger dressing is a must!

Mini Fonuts
Baked, steamed, gluten-free
Lemon, pumpkin, blueberry Earle Grey
Los Angeles, CA

Mini Fonuts
Baked, steamed, gluten-free
Lemon, pumpkin, blueberry Earle Grey
Los Angeles, CA

Fritzi Dog
Parker bun
Siracha ketchup, mustard, warm sauerkraut , jalapeño relish
Half tots/half fries
Margo root beer
Los Angeles, CA

Fritzi Dog
Parker bun
Siracha ketchup, mustard, warm sauerkraut , jalapeño relish
Half tots/half fries
Margo root beer
Los Angeles, CA

thecakebar:

Frosting Pastry Bag Tips by Wilton! {click on picture for extra large view}
This is a chart that tells you what designs you can make on your cupcakes/cakes with cake tips made by Wilton (the most famous baking brand in the world) 

thecakebar:

Frosting Pastry Bag Tips by Wilton! {click on picture for extra large view}

This is a chart that tells you what designs you can make on your cupcakes/cakes with cake tips made by Wilton (the most famous baking brand in the world) 

Strawberry buttermilk
Fonuts
Los Angeles, California

Strawberry buttermilk
Fonuts
Los Angeles, California

Discussion Truck: Filipino flair to American Classics

Adobo Fries
Oxtail Hotdog
Adobo Hotdog
Sisig Fries

Current love: coffee crunch cake from Red Ribbon Bakery. The topping is crumbled honeycomb.

Current love: coffee crunch cake from Red Ribbon Bakery. The topping is crumbled honeycomb.

Heirloom tomatoes
As a visual artist, I cook by color.

Heirloom tomatoes
As a visual artist, I cook by color.

maartestewart:

Baked Salmon Sinigang (adapted from Joel Quizon)
Joel is a friend of mine who makes great vegetarian and pescatarian Filipino dishes. Recently, as his son’s birthday party, everyone was found devouring his version of baked salmon sinigang. Sure, most of us have tried to make salmon sinigang based on traditional pork sinigang techniques. I can attest that in my attempts, the fish had disintegrated into the soup during the stove-top cooking process. Alas, Joel taught me a way to keep the delicious salmon filet in tact. Here’s my version of Joel’s recipe.
1.5 lb-2 lb salmon filet
1/5 cup Daikon, sliced into thin coins
1 cup Filipino eggplant, sliced into thin coins
1 cup okra (whole or sliced in half)
1 cup green beans (whole or sliced in half)
1 cup spinach
1 can light coconut milk
2 cups water
1 package sinigang powder
1 teaspoon garlic salt
2 teaspoons patis (Filipino fish sauce)

1. Preheat oven at 400 degrees.
2. Place salmon in the bottom of a glass (Pyrex) pan.
3. Add in vegetables (harder ones first, with spinach and green beans last).
4. Mix together coconut milk, water, and sinigang powder. Add in to glass pan. Add in patis and garlic salt to taste.
5. Cover pan with foil. Bake for 60 minutes.
* Other ingredients to consider: sliced onions, diced tomatoes, kang kong (water spinach), baby bak choy, carrots.
This dish is easy to do and the salmon comes out perfectly— tender and in tact! Thanks, Joel!

maartestewart:

Baked Salmon Sinigang (adapted from Joel Quizon)

Joel is a friend of mine who makes great vegetarian and pescatarian Filipino dishes. Recently, as his son’s birthday party, everyone was found devouring his version of baked salmon sinigang. Sure, most of us have tried to make salmon sinigang based on traditional pork sinigang techniques. I can attest that in my attempts, the fish had disintegrated into the soup during the stove-top cooking process. Alas, Joel taught me a way to keep the delicious salmon filet in tact. Here’s my version of Joel’s recipe.

1.5 lb-2 lb salmon filet

1/5 cup Daikon, sliced into thin coins

1 cup Filipino eggplant, sliced into thin coins

1 cup okra (whole or sliced in half)

1 cup green beans (whole or sliced in half)

1 cup spinach

1 can light coconut milk

2 cups water

1 package sinigang powder

1 teaspoon garlic salt

2 teaspoons patis (Filipino fish sauce)

1. Preheat oven at 400 degrees.

2. Place salmon in the bottom of a glass (Pyrex) pan.

3. Add in vegetables (harder ones first, with spinach and green beans last).

4. Mix together coconut milk, water, and sinigang powder. Add in to glass pan. Add in patis and garlic salt to taste.

5. Cover pan with foil. Bake for 60 minutes.

* Other ingredients to consider: sliced onions, diced tomatoes, kang kong (water spinach), baby bak choy, carrots.

This dish is easy to do and the salmon comes out perfectly— tender and in tact! Thanks, Joel!

March Food Photo Challenge: Day 1: breakfast. Chicken Katsu curry.

March Food Photo Challenge: Day 1: breakfast. Chicken Katsu curry.