Corned Tuna Kimchi Sandwich

Everyone in our family loves corned tuna and kimchi so I decided to share my Kimchi sandwich recipe made healthier with San Marino Corned Tuna!

So what do we need here:
2 tablespoonful of San Marino Corned Tuna
1 small fresh cabbage leaf (boiled or as is)
1 tablespoon of Chinese Cabbage Kimchi
sandwich spread
mustard
salt or sugar to taste (optional)

Okay so let's get started! =)
Spread one slice of bread (or both) with sandwich spread then arrange the cabbage as shown above. Make sure that your cabbage is drained very well if you had them boiled.
then top the cabbage with San Marino corned tuna and on top of that, arrange your favorite Chinese Cabbage kimchi brand. Make sure they are also drained very well, otherwise you will end up having a soaking wet sandwich! =)
Then finally drizzle a good amount of mustard, salt and/or sugar to your desired taste!

Protein from corned tuna, vitamins and cholesterol-lowering benefits from cabbage and kimchi, etc. This easy to make and healthful sandwich is definitely an energy booster!

Pinoy Scramble!

Ice scramble, ice crumble, i-scramble, iskramble... whatever you call it as long as the schwa is there and a wonderful sight of this amazes you:

They say this delicious treat originated from Iloilo. It's basically shaven ice mixed with either artificial or natural flavours and topped with a variety of sweets like - chocolate syrup, strawberry syrup, powdered milk, chocolate chips, colorful sprinkles, mallows, rice crispies, etc.

It is very popular among kids and adults alike, specially during the summer! Iskrambol is now enjoying a makeover since 2010 - affordable food franchises and food carts are taking this unique pinoy treat from the streets to malls, amusement parks, cinemas, etc. and nostalgic patrons line up for a cup of their childhood memories.

Bulalo in Tagaytay

There's something about Tagaytay's bulalo.

This is a soupy dish that consists of boiled marrow-rich cow's leg bone (preferably that of the foreshank or hindshank) with cartilage and few meats still attached on it and also has some potatoes, whole onions, string beans and cabbage.

Not all that glitters is gold. Sometimes, it's bulalo. =)

My brother said Tagaytay's bulalo has a distinct and unique flavor compared to other bulalos and indeed it is! I don't know if the cool weather and other living conditions of cows have something to do about it, but this is a very hearty dish!

Nature's cannon ball is definitely refreshing!

I ordered Buko (coconut) juice immediately when I saw it on the menu (I need a break from iced tea) and to my surprise it was served with the jelly meat in the shell! So cute!

We also had tawilis, it is more or less the size of your middle finger. Sardinella tawilis (sometimes obscurely referred to as the Freshwater Sardinella) is a freshwater sardine found exclusively in the Philippines. It is unique in that it is the only member of the family Clupeidae that is known to exist entirely in freshwater.

It was lightly battered then fried and served with achara. My brother taught me how to eat it the right way - hold it by the tail, dip in soy sauce (or whatever) and eat it whole!

Mikuru Soup

I went back on my healthy eating track so I bought these:

2 large packs of cabbage kimchi, blocks of tofu, frozen seafood cakes (crab, fish and squid), sweet corn on the cob and Chinese cabbage

I decided to make soup!

I prepared the ingredients

And cooked them in chicken stock seasoned with a little bit of salt and pepper...

I call this "Mikuru Soup"! So what makes it different? It's pleasing to the eye, colorful, healthful, delicious and it's made with love by yours truly! So here, have a taste of my love. =)

Homemade Chicharon

Healthy eating is my game! And like in every other game - I cheat! And I cheat a lot! LOL

Mom has this habit of trimming off excess fat on meat every time she cooks em. So the other day we had Sinigang na Baboy and I used the cut off fat and skin to make chicharon!

So I had these babies washed, seasoned with McCormick, a little salt and ground pepper.

... and deep fried 'em!

and after about cooking for 20 minutes on medium flame...
... calorie bombs that will surely blow you away!

Good stuff, and I mean really really goo-ood! Best with rice and sweet 'n sour sauce! Pig out!

Burned Lumpia

Controlling temperature is a challenge every time I cook in this electric stove
That's the aftermath

and this is the finished product
Yes! I burned my lumpia. Our electric stove's "deep fry" setting has 80 degrees for it's minimum temperature. Tried that, but it took forever to cook my bangus lumpia but the next temperature setting is at 180. a 100 degree difference! Next time, I'll use the conventional stove. =) I still ate this though... with kimchi, of course.

Kimchi Stew and Pancit with Kimchi

I love kimchi! I eat it with anything!
So my dad brought home 2 of this:
Kimchi Stew! Just heat it (you can add tofu) and it's ready to be served!
It was too spicy for me! So I added 3 tablespoons of sugar to the whole package and it turned out tolerable.

But when I checked the label...
It's already expired! Waaaaaaaaaaaaaaa!!!
Good thing we stock up on kimchi... so i used a store bought one and topped it on pancit!
A filling merienda! Let's eat!