This was what I planned to cook lately. It was apparently a food trip. I craved for it, then I got it! *wink* Okay, the title speaks for itself, the name of my dish lately. Actually, I cooked for two meals so I still have one for dinner with hubby's outside order tilapia fish later. It was an intention to have a "soupy" one though usually folks cook it otherwise unless it is intended for soup purposes. It is my choice since I like to eat with soup on it even it is a sauteed type.

Yours truly had the fun cooking at it. It turned out what I wanted to, not half-cook or overcooked but in between. A fully cooked one though I did something in the sink as I simmer it, thankfully it did not turned overcooked. I put beef flavor bouillon (this time the one on the bottle not the usual bar type, it is of the same taste though) on it. Bouillon is my cooking close ingredient when I do not like to cut any meat. Ha! :-) Though bouillon has already the ingredients needed, I still brown garlic, onion and two colors of bell peppers with vegetable oil.

What I did was that I (1) get the leaves of the sweet potato after it were washed. Then (2) boil a water, once it boiled I put the fresh raw sweet potato leaves. I then (3) put it on its vinaigrette. Yum-mm! And done. Oops how to make its vinaigrette? I just put the spices, namely: tomato, scallions, onion, bell pepper (in lieu of ginger, I was out of ginger so I put fresh bell pepper instead of it). Then have a dash of salt and vinegar. That's it! As easy as 1-2-3! Yum-mm!

I know typical Americans or some part of the world do not like inner body part of meat as their food but most Filipinos do (am a Filipino). People of any areas have differences and I understand that. I even read some not-so-good comments on other blogs but I do not care, it is their business so I respect them. Anyhoo, speaking of adobo(pork adobo) it is very well-known as it is Filipinos signature food, I guess. What about gizzard adobo? Male pinoys like this a lot. I remember, my late grandfather and other male relatives in an island, loves this so much to which I was curious of tasting it. The way it is cook makes a difference. I like it a lot and now, I somewhat get used to it. :-) An image above is what I cooked more than two weeks ago (the date tells), it was my first time cooked of this as I do not like cooking when I was still single and besides I haven't seen this before in the place where I am now, so definitely my first time. I planned to cooked it as fried because I am not that good in adobo as to pork adobo --- I cannot perfect it as to what the typical adobo taste but fortunately, it turned into adobo without my knowledge.. :-) I utilized the spices I had to which those are: garlic, onion and three colors of fresh bell peppers (green, orange and red) with olive oil, soy sauce and a pinch of salt then a touch of water. My mind planned only to fried it but to my surprise I was gathering some spices which you do not need when frying, then I just then continued because I had it already in my hand. hehehe.. what a coincidence. :-) So the adobo recipe went. I used a lot of spices (half to soak it and half on the final touched) to get the smell of chicken. And to my surprise, I did it good to what I didn't expect but the taste that I adored when someone good at adobo does. Whew! It is really good when it's just only a little sauce it has or let it soak for minutes with its sauce leaving it a bit. Just not a lot of salt but more soy sauce and a touch of water so the sauce is not dark, and also be sure the oil is not much and not less --- just enough that you could see the oil when it is already cook. Boiling the gizzard before the adobo process is the important step.

Hello folks, how everyone doing? I hope you all the best on this day and onwards. Today is already Friday in Philippines and beyond (as well as other countries that is advance five hours advance from Eastern Time (ET) or eight hours advance here in Pacific Standard Time (PST). We all know that 12:01 AM is already another day, so welcome Friday! That is also mean that weekend is coming... For now, let us have some food tripping this Friday. This time, my food trip is my own version of beef steak. I actually do not plan to cook beef steak as of cooking the image below days ago but to my surprise, I have seen that is already a beef steak (but my own version)! (LOL).. I can still remember a cousin of mine who is good in making her special beef steak that she has to put force through paddling the steak over the beef to make it soft and as she said deliciously-taste. Then she has to marinade it overnight with lemons and all that marinade stuffs. What I did was simple but I made it to the point that it is savory because I did not marinade it overnight. I just steam it a couple of minutes to soak with the flavor and spices.

my own version of beef steak

sweetened root crops

(photograph with flash)

And now you can compare what's the difference but of same content. I did that for you to have a choice in which way you like to glance the image. So then, the recipe I used were string beans, pork, green and red bell pepper, onion, garlic, soy sauce, olive oil, a little water, and tomato. Yes, I put tomato in it though tomato can make the food readily to taste bad but due to the fact the tomato adds taste to the food so I put some aside that I will put the leftover (after 40 minutes or so as long as it's not warm anymore) in the refrigerator. It's really different when no fresh tomatoes in it. The procedure is easy, just like any other saute' foods, warm up the skillet then put the spices (tomato, onion, garlic, bell pepper) until brown. Then put the pork and let it boil. After it is boiled, put the string beans and boil again. Then put soy sauce and little water to taste. Let it boil again or until string beans are cook. And done! Ready to serve..

My food trip entry for today is about late but hey it's still Friday here in my place. :-) So by the way, that is it the salad okra and broccoli with its vinaigrette. I put fish sauce with it but can't be seen because I just remember the time I was about to eat. The vinaigrette I mix were fish sauce, tomato, vinegar, scallion, and garlic. I felt like eating such cucumber in salad and I tell that was my first time (I just felt like to eat it). So that's it, that's my food trip.

For more of my FTF entries, it's in here and for more food trippers, just click the logo below. Have fun!

Ingredients:
yellow and white rice stick noodles
pork
shrimps(peeled and deveined) or shrimps ready to eat in a pack
carrots
potatoes
cabbage
garlic
onion

salt and pepper to taste