Saturday, July 16, 2016

Dream Frame Acquired: 2015 FireEye Hot Tail

So last night I was browsing the facebook groups...when I stumbled on this particular ad:

My eyes grew wide when I saw my dream frame posted, and it was within my allocated budget. So I called the seller, and found that it was still available. So I had it reserved and arranged a meet-up this morning in Marikina.

So this morning, I woke up very early with my mind reeling in ecstasy... excited that I'll be finally acquiring this uncommon "chromoly hardball hardtail".

Thursday, July 14, 2016

Bunny's Kitchen: Mabo Tofu version 2

Ok so I had been searching the net for improvements on my Mabo Tofu recipe... and it lead me to going for personal and actual experiences. The net provided everything, minus the part that you need to know it from people you meet personally.

And so today, I had the honor to cook my favorite dish for my wife. My 2nd version of the Mabo Tofu recipe... so here's how it goes:

MABO TOFU(version 2)

by Anton Daniel “Bunny” T. de la Cruz
July 13, 2016
• 1 cup of chicken broth from Chicken Cubes (1/3 of 1 cube)
• 2 teaspoons cornstarch (for broth)
• 4 tablespoons cornstarch (for tofu breading)
• 3 teaspoons soy sauce (Kikkoman will do)
• 1 teaspoon sugar
• 1 1/2 tablespoon sesame oil
• 1/2 to 1 cup vegetable oil (depending on how big your frying pan is)
• 3 medium cloves of garlic, minced
• 2 teaspoons minced ginger
• 5 green onions white part only, minced
• 1 tablespoon fermented black beans, chopped
• 1/2 teaspoon Dry Peppercorn, black seeds removed then ground (optional)
• 4-6 ounces ground pork (lesser pork if you want more tofu)
• 2 tablespoons doubanjiang / gochujang (chili bean paste)
• 14 ounce block of firm tofu, drained and cut into 1/2” cubes
• green part of green onions (spring onion) minced for garnish


1. Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.

2. Cut tofu into 1/2" cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.

3. Heat a non-stick frying pan; heat enough vegetable oil so that tofu will be half-way submerged. Fry tofu in hot oil for 2 to 4 minutes on each side, or until crispy. Drain on paper towels.

4. Heat a non-stick pot until hot. Add the sesame oil, garlic, ginger and green onions and stir-fry with a spatula until fragrant. Add the black beans and pepper and continue stir-frying.

5. Add the ground pork and use a spatula to break it up into small grains. When the pork is cooked, add the gochujang (red bean paste) and stir to distribute. Add the tofu, and toss to mix, avoid stirring the tofu as it will lose its shape.

6. Give the stock mixture a good stir to incorporate anything that may have settled, and then pour it over the pork and tofu. Toss to coat, and then boil until the sauce thickens.

7. Garnished with the green parts of the green onions.

8. Dish is best served with hot rice