When I discovered chasu can be rice toppings too and you can make it with all the available recipes you can find in your local wet market. 🙂 I’m like: YES!
I’ve always known Chasu as ramen toppings. 🙂
Turns out it’s really nice with rice. The combination of chasu with spring onions and Japanese mayonnaise is really good.
This is originally Slide’s recipe since he’s obsessed with ramen, he learned to make it at home and play with the ingredients using locally available ingredients.
It’s something we should all add in our menu at home. 🙂
Chashu is a dish made of fat cuts of pork that are braised over low heat for a very long time. It’s like you dump everything in a pot with low heat and forget it for an hour. 😛
The kids love it, I think because of it’s sweet savory flavor and because of the fact that I served it in cute Japanese bowl with chopsticks. 🙂
Usually the recipe calls for pork belly or pork face but in this recipe I used pigue since that’s the only pork available in my freezer. The Japanese version of this recipe uses, Sake and Mirin but I’m saving my mirin to make sushi rice so it’s a bit untouchable. 😛 Slide uses Sprite sakto instead of mirin and sake and it works fine that’s why I thought I call this recipe, Pinoy Style. Chasu is really easy to make and you can find all the ingredients in your local wet market. Here’s the complete recipe:
Besides the usual rice and chicken, pork, and beef for mealtimes I discovered a couple of quick and easy recipes using Gold Seas Tuna Chunks.
Gold Seas Tuna Chunks are healthier and tastier alternative to your usual menu plus it offers gourmet flavors that appeals to everyone in the family: Elise, loves Tuna Chunks in Olive Oil with Chili; Lily likes the Tuna Chunks in Herb and Garlic; Slide’s favorite is the Mild Indian Curry; and I loooove the Lemon and Pepper. 🙂 I love it so much I madea pasta dish.
You can whip it up in less than 25 minutes, it’s fun to make and very easy too. I used vegetable shape pasta for this one, a handful of capers and of course, Gold Seas Tuna Chunks in Lemon and Pepper.
Here’s the complete recipe.
Gold Seas Tuna Chunks in Lemon and Pepper and Pasta
If you ask me I take pictures of my food to appreciate, to remember, to document my recipes and build community around it. A community or a small group of people who will want to eat what I eat and cook what I cook.
Although food photos can influence a person’s appetite or food preferences, aesthetic still plays a major role here, like how well-lit the food is, if it is shot in a nice angle or perspective and if the color and presentation of the food is appetizing enough to stop and behold, sometimes drool, and have this feeling to grab it from the screen and put it directly in your mouth. 😀
This year, I’m slowly transitioning from dslr and mirrorless camera to mobile cameras, since mobile cameras improve a great deal the fast few years and the fact that I can bring it anywhere and fits my pocket perfectly, it’s becoming my camera of choice. 🙂
In this post I will share with you my top 3 tips on how to take the perfect foodstagram or Instagram photos using your phone that will help get more likes and love from your followers.
3 Tips on How to Take the Perfect Foodstagram that Gets More Likes
1. Perspective and Angle
Capturing your food from your own angle and perspective tells something about you. It’s like you tell your followers, this is my eye view. 🙂
There are many ways to photograph your food, and capturing it from an interesting angle or perspective will give your photos more distinctive characteristics.
Rather than always taking the shot from standing height, why not try capturing your subject from high up or low down? Or how about moving closer, moving further away, or taking a few steps to one side?
2. Use props
I love to use props in my photography, they add a fun and creative element to my photos and you can use them in so many ways. At a least, props can make your photos richer and more interesting. Sometimes props do more, they encourage conversations with your followers. Try using props in your food photos to stimulate many creative ideas.
3. Get up-close and personal.
By getting up close and personal with your food photos you can show your audience details. It’s like you are inviting them to see and experience it first hand.
When I posted these dishes on Instagram, I got to experience them again while I tell my story a hashtag. It’s not just about sharing a beautiful image. But seeing others be interested and inspired by simplicity of food and having them ask about recipes meant a lot to me.
But above all, I want to make a strong point that the foundation of good food photos is the light. I took all those photos in this post outside or beside a big window, nothing beats a good lighting.
With the rise of camera photography and the beauty of its functionality, I appreciate its larger sensors with larger pixels, wider apertures, dual lens systems. I’m ditching my mirrorless and dslr cameras and switching to OPPO F3 #SelfieExpert smartphone. It has the kind of superior specs which once could only be found on high-end digital cameras plus the fact that you can easily carry it anywhere for hunting best lighting for your food photos.
I’m using an OPPO A37 and I’m planning of upgrading it to OPPO F3. I love the fact that F3 has an upgraded touch access, fast, accurate, responsive, meaning I can snap my food photos fast.
The F3 uses an advanced solid-state fingerprint reader, so that a slight touch can unlock the device. Equipped with a hydrophobic membrane that uses the same principle as a naturally water-resistant lotus leaf, the fingerprint reader has an enhanced success rate even when a user’s fingers are moist. Specially if you do both taking photos and food styling sometimes you get your hands oily or wet because you have to add every single element in the food to make it beautiful. Knowing that it F3 has a fast touch access would help me take the most creative and drool-worthy food pictures in a snap. :)|
And since I’m transitioning from my DSLR camera to smart phone, I love the fact that F3 has an Expert Mode where I can manually adjust parameters like focus, white balance, ISO and more.
I’m definitely getting an OPPO F3 soon. Taking food photos feels good, it smells good, it looks good… and it gets a lot of likes.
I hope you enjoy my blog post for today, for more tips on how to take good food photos please stay tuned! 🙂
On mother’s day the husband brought the kids and I at Mendokoro Ramenba in Makati. He said the restaurant is inspired by the authentic ramen houses in Japan, just like what we see in travel shows and magazines and their ramen is outstanding! Since we are a family of ramen-eating monsters we should all try it. 🙂
We went there for lunch, the restaurant opens at exactly 11:30am and we arrived there at around 11:45am on a Saturday. They can only sit 21 customers at a time and when we arrived there were already 21 people seated and around 12 to 18 waiting for their turn.
We line up at the cashier station to place our order, we pay, and receive our order slip and guest number. We waited around 45 minutes to be seated. Well… good food takes a lot of time to make and if you are really serious to try it, you’ve gotta wait. 🙂
Did you know that there’s only 10 items in their menu? I read that Japanese food culture encourages specialization. In Japan, the less items in the menu the restaurant offers the better: it means the chef and his staff have dedicated themselves to making a few dishes really, really well. 🙂
Here are some of the food we tried:
Aji Tamago (P90) This is a Japanese Marinated Soft Boiled Egg. This Japanese egg will complete your ramen experience.
Shoyu Tonkotsu Ramen (P410) Its broth is thick and milky white from pork marrow bones that have been simmered for long hours.
The summer heat has got me overflowing with ice dessert ideas including ice candy, slushies and popsicles!
Just a few days ago I made peach slushies and today I made peach creamsicles, it’s peaches and milkshake treat.
It’s a blockbuster hit, I can’t stop my daughter Lily from eating it all. Since it’s a bit big for her mouth I had to put in shot glass so it won’t drip on the floor everytime she gives it a lick.
This one is really easy to make, all you need is an ice-cube tray, a toothpick or anything that can hold your creamsicles. In my case I used my fancy little spoon and fork I got from a Japanese store years ago and some cocktail sticks.
The creamsicles are smooth and creamy with just the right amount of peach flavor — a not-too-sweet treat that’s the perfect way to complete a summer meal.
You have to try it!
Here’s the complete recipe of Peach Creamsicles, enjoy! 🙂
Give your mom the best gift this Mother’s day by cooking up these sumptuous pasta dishes, courtesy of El Real Pasta.
Your mother will surely feel your love when she tastes the creamy goodness of Elbow Macaroni with Chicken and Wild Mushrooms, and Flat Spaghetti with Creamy Sausage and Chicken, made more satisfying with the “yumayakap ang sarap” goodness of El Real Elbow Macaroni and El Real Flat Spaghetti.
250 g. chicken breast fillet – cut into 1-inch-long thin strips
4 pcs. fresh or canned oyster mushroom, thinly sliced
8 pcs. shitake mushrooms – soak in 3/4 cup water (15 minutes). Save mushroom water.
Remove stems. Slice thinly.
1/2 cup thinly sliced fresh or canned button mushrooms
1 cup frozen peas – thawed
1 cup all-purpose cream
1 tbsp. rock salt or 1 tsp. fine salt
1/2 tsp. white pepper
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
First, cook the El Real Elbow Macaroni according to package directions, drain under faucet water and set aside. In a 12-inch skillet, melt the butter and sauté onions and garlic. Add chicken and cook until it changes color. Add mushrooms and cook for 2 minutes. Add peas, salt and pepper. Stir until boiling. Add cream and simmer. Top with bell peppers. Turn off fire and toss in the macaroni. Serves 4-6.
Cook the El Real Flat Spaghetti according to package directions, drain under faucet water and set aside. Cook 10 fresh or frozen broccoli flowerettes in boiling pasta water for 10 minutes, drain and set aside. In a 12-inch skillet, put butter and sauté onions until soft. Add sausage, chicken, salt and pepper. Stir until half cooked. Then add Continental All-Purpose Flour and mix well. Lastly, add milk, stir and simmer. Place pasta on a serving platter, top with sauce and garnish with broccoli flowerettes. Serves 4-6.