Showing posts with label bogtsi photography. Show all posts
Showing posts with label bogtsi photography. Show all posts
Saturday, December 22, 2012
Thursday, July 14, 2011
IKEA's Breakfast
IKEA'S BREAKFAST
IKEA Restaurant
Dubai Festival City
14 July 2011
Photo by:©rosspisuena2011
Camera:Nikon D300
Lens: Nikon 35mm f1.8
Mode: Manual
Lighting: Ambient Light
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).
Saturday, July 9, 2011
DASILOG
DASILOG
Al Fai Restaurant
Satwa,Dubai,UAE
09 July 2011
Photo by:©rosspisuena2011
Camera:Nikon D300
Lens: Nikon 35mm f1.8
Mode: Manual
Lighting: Ambient Light
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Saturday....Sports Day for my Kids,but before they start their games,
we visit our favorite breakfast nook and ate pinoy breakfast...
tapsi, dasi and lumpiasi...
tapsi, dasi and lumpiasi...
If you want to visit the place...just follow
my VR Image Map link & try and enjoy!
Friday, July 8, 2011
Andrei Cabugon's Birthday 2011
PALABOK ESPECIAL
Tita Del's Cabugon Specialty
Andrei Cabugon's Birthday
Sharjah, UAE
Photo by: ©rosspisuena2011
08 July 2011
Thursday, July 7, 2011
GULFOOD 2010
MY FAVORITE CHEF JAIME NICOLAS (Meydan Hotel)
Camera: Nikon D300
Lens: Sigma 18-250mm f3.5
Light: Ambient
Event: Gulfood 2010
21 February 2011
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?
useful link: http://www.gulfood.com/
Wednesday, July 6, 2011
Lechon Kawali (Cripy Pan Fried Roasted Pork)
LECHON KAWALI
Japat Bday & Hayley Despedida
Rydges Hotel, Satwa, Dubai, UAE
Photo By: ©rosspisuena2011
06 July 2011
Last night I attended Mr.Japat's Bday & Miss Hayley's Despedida
at Rydges Hotel Filipino Restaurant with colleagues from
Camera Club of Dubai.And before we start to eat i took a
quick shot of the food using my dslr camera on ambient light.
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Lechon kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. 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 RECIPE:
Estimated cooking time: 50 minutes
Makes 2-4 servings
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
CHOP SUEY
Japat Bday & Hayley Despedida
Rydges Hotel, Satwa, Dubai, UAE
Photo By: ©rosspisuena2011
06 July 2011
Last night I attended Mr.Japat's Bday & Miss Hayley's Despedida
at Rydges Hotel Filipino Restaurant with colleagues from
Camera Club of Dubai.And before we start to eat i took a
quick shot of the food using my dslr camera on ambient light.
______________________________________________________________
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.
Source:http://en.wikipedia.org/wiki/Chop_suey
CHOP SUEY RECIPE:
Estimated cooking & preparation time: 45 minutes.
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.
Source: :http://www.pinoyrecipe.net/chopsuey-recipe/
Tuesday, July 5, 2011
HARDEES Food Store
HARDEES Food Store
Camera:Nikon D300
Lens: Nikon 35mm f1.8
Mode: Manual
Lighting: Ambient Light
Photo by:©rosspisuena2011
06 July 2011
After a tiring basketball practice with my kids...
We took a quick bite at Hardees Jumeirah, Dubai.
Monday, July 4, 2011
PANSIT CANTON
PANSIT CANTON
Sofia's Birthday
Camera:Nikon D300
Lens: Nikon 35mm f1.8
Mode: Manual
Lighting:One Light Ikea Table Lamp
Photo by:©rosspisuena2011
04 July 2011
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
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