Bog-tsi - tsibog or chibog is a filipino street word for Food.
photos are taken instantly...sometimes at my kitchen area,
at my favorite food store or at my work station using my dslr camera,
point & shoot cam and portable osram light or an ambient available light.
still, i am trying to learn this field of photography...'m enjoying it...
Ikea breakfast at 4 Dhs. + free coffee (this is only during weekdays) when i start my bogtsi photography blog...ikea breakfast is one of my food target...not only bfast...even lunch & evening meal. before going to church every friday, we (my family) use this restaurant as our breakfast nook..., sometimes a meeting place for a friend and sometimes tambayan lang like what im doing today. shoot, eat and relax. ikea restaurant is located at DFC (Dubai Festival City), 2nd Flr., Ikea Bldg...spacious, well lit, colorful walls (good for background), with kids play pen, good & affordable food. watchout for my other food shots here at ikea.(shoot first, eat later).
Browsing my last year photo files... i remember that i was commissioned by a group of chefs here in UAE to shoot their food entry at Gulfood 2010....and realized that...hmmmm...do i've been a food photographer?
LechonkawaliorPan-roasted porkto some is different from Lechon, the well known Filipino dish which is also thenational dishof thePhilippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually) . Source:http://panlasangpinoy.com/2009/03/13/lechon-kawali/
Lechon Kawali Ingredients: 1 1/2 lbs pork liempo (pork belly) 3 garlic cloves, crushed 2 laurel leaves (bay leaves) 1 teaspoon peppercorns or 1/2 teaspoon black pepper salt water, for boiling oil (for frying)
Sauce: 3 tablespoons soy sauce 5 tablespoons vinegar 1 shallot, minced or 1 small onion, minced 1 garlic clove, minced chili peppers (optional) Lechon Kawali Cooking Instructions: Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.Bring to a boil and simmer for 35-45 minutes or until skin is tender. Drain, cool and air dry. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. Mix all the sauce ingredients and serve lechon kawali while it’s hot. Source: http://www.pinoyrecipe.net/lechon-kawali-recipe-crispy-pan-fried-roasted-pork/
Chop suey (Chinese: 杂碎; pinyin: zá suì; literally "assorted pieces") is a Chinese dish consisting of meats (often chicken, fish, beef, shrimp (UK: prawns) or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.
Chop suey has become a prominent part of American Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine.
Chopsuey Ingredients: 1/4 kilo pork, sliced into small pieces 1/4 kilo shrimps, shelled, deveined and halved 1/4 kilo chicken liver and gizzard, sliced to small pieces 1/4 kilo cauliflower, broken to bite size 1/4 kilo string beans 1/4 kilo snow peas (sitsaro) 1/4 kilo cabbage, cut into squares 2 stalks of leeks, cut into 2″ long pieces 3 stalks celery, cut into 2″ long pieces 5 cloves garlic, diced 2 onions, diced 1 carrot, sliced thinly 1 piece red bell pepper, cut in strips 1 piece green bell pepper. cut in strips 2 tablespoons of cornstarch, dissolved in 1/4 cup of water 2 cups chicken stock (broth) 3 tablespoons of sesame oil 3 tablespoons of patis (fish sauce) 4 tablespoons of corn oil or vegetable oil Salt to taste
Chopsuey Cooking Instructions: In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil. Salt and pepper to taste. Serve hot with rice.
Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations. Chinese-style noodles have also entered the native cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines, Thailand, and Cambodia. Source:http://en.wikipedia.org/wiki/Chinese_noodles
Kaninang umaga...bago kami magpa-putol ng buhok (full circle & kiko)....dumaan muna kami ni kiko sa Al Fai Restaurant, dito lang sa Satwa (Dubai).Naka tuwaan kong kunan ng litrato itong tapsilog (nasa itaas) bago namin kainin.
Tapsilog is the term used when tapa, garlic-fried rice ("sinangag"), and fried egg ("itlog") are combined into one meal, which is served primarily during breakfast. The word tapa is related to the Sanskrit term tapas which means "heat".In Tagalog, a restaurant that primarily serves tapa is called a tapahan, tapsihan or tapsilugan. According to some sources, "tapsilog" and "tapsihan" are slang words. However, these terms are used by those restaurants and many Filipinos of all social strata. Tapsilog and tapsihan, therefore, may be considered standard words in the Filipino language and not slang. Source:http://en.wikipedia.org/wiki/Tapa_(Filipino_cuisine)