September 1 to 4, Marin County, CA. Please check this FB Event for details. Thank you.
2011 Pisay90 Reunion Poster
July 31st, 2011Washington D.C. Reunion
March 5th, 2010You are invited to a mini-reunion on April 8 to 11, 2010. Click here for Facebook Event details.
2010: A Pisay Odyssey (Teaser 2)
March 5th, 20102010: A Pisay Odyssey
March 4th, 2010First teaser video for “2010: A Pisay Odyssey”
http://www.suayan.com/flv/Pisay_Odyssey_2010.flvBaked Pork Chop with Beans
March 2nd, 2010Here’s an easy weekday dinner. The sweet beans coupled with the habanero hot sauce is a nice blend of spiciness and sweetness with just the right hint of barbecue flavor:
Ingredients
- 5 regular porkchops (bone in)
- 1 can country style baked beans (Bush Brothers)
- 1 whole onion finely chopped
- a dash of dried oregano
- 1 tbsp onion powder
- 1/2 cup tomato ketchup
- 1/2 cup water
- 1/2 tbsp red habanero hot sauce (adjust as desired), El Yucateco
- grated sharp cheddar cheese
- grated emmenthaler cheese (optional)
- salt and pepper to taste
- aluminum foil to cover pan
Steps
- mix onions and baked beans on pyrex dish or cooking pan
- add ketchup, water, a dash of oregano, onion powder and hot sauce
- lay porkchops on top of mixture, add some of the mix on top
- add cheese then cover pan with aluminum foil
- bake in oven at 400degF for 15 minutes, 300degF for another 15 minutes.
- let rest for 10 minutes before serving
Seafood Paella
February 23rd, 2010- Mussels
- Prawns
- Calamari
- Scallops
- Saffron
- Paprika
- Fish stock
- White wine
- Gasparo rice or medium grain rice
- Red capsicum (red bell pepper)
- Spanish onions
- Peas
- Parsley
- Lemon (to garnish)
- Salt n pepper (to taste)
Note: can add chicken if don’t want just seafood
- Sauté spanish onions, capsicum with paprika
- In a separate small pan, infuse saffron into white wine (around 5mins)
- Add the white wine-saffron mix into the onions-capsicum-paprika
- Add rice and stock and bring to boil
- After boiling reduce heat to medium and let the rice cook
- Add seafood
- Once seafood is cooked add peas
- Salt and pepper to taste
- Before serving, add parsley and lemon wedges
No Reservations: Washington DC
February 19th, 2010Part 1 of 5
Part 2 of 5
Part 3 of 5
Part 4 of 5
Part 5 of 5
Sinigang
February 16th, 2010
A classmate Down Under recently made fish Sinigang and asked the batch what sort of variants we enjoy at home. Sinigang is probably the quintessential Filipino comfort food and has various versions throughout the archipelago usually differing on the souring agent used and the matching main protein for the dish.
Among the souring agents mention so far were: miso, tamarind, santol, tomatoes, batwan, and kamias. Most Asian supermarkets now carry Sinigang mixes which are very convenient and easier to use. These are typically matched with a specific type of meat or fish such as: pork belly (liempo), pork neck bone, beef, salmon, tilapia, bighead carp, bangus, and other fishes.
Kain Tayo!
February 16th, 2010Alexis on our mailing list suggested that we start an Online Cookbook of sorts. So here we are (see Food category).
Come to think of it, members of this group (our high school batch) come from all over the country each with a unique culinary perspective from their home region. With a portion of the batch currently living abroad, recreating these flavors of “home” can be a little tricky at times and that’s when the batch mailing list comes in. Needless to say, food has always been the top trending topic of late. These culinary experiences are further expanded by the flavors we discover in our travels.
I hope that this inspires you to contribute other topics of interest. I will install in new features as we go along and tweak the site settings.
Thank you.