20 Ways To See The World; 20 Ways To Start A Fight

Christina. 22y/o.
Licensed elementary school teacher from Manila, Philippines. Currently a fashion design student and fashion photography intern.

If you want to collaborate with me or if you have any queries, please email me at christina.zabat@gmail.com. I'd love to hear from you. ;)


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Agedashi Tofu + Salmon Sashimi

Last Tuesday, my sister and I made Agedashi Tofu for dinner. I’m a sucker for Japanese food AND tofu. I asked her to help me out since I came home a bit late from the grocery. It was almost dinner time when I came home. I’ve been thinking about putting up more food posts in my blog. I figured it’s a way for me to get back into blogging again. (Side note: I haven’t been in the blogging mood for about two months now.)

What you will need:
One block of soft tofu
Japanese bread crumbs
Cooking oil

Tentsuyu Sauce
150ml Dashi Stock (If you can’t buy one you can use fish broth as substitute.)
2 tbsp Soy Sauce
2 tbsp Mirin
3 tbsp Sake (Rice Wine)
Sugar

Garnishes
Sliced Spring Onions
Peeled Daikon or White Radish
Grated Ginger

I’m kind of a mess when I cook. There’s no right structure for me but I get the job done. Hee hee~

Cut the tofu into blocks. We cut it into 12. I initially wanted to cut them in circles like in restaurants but I didn’t want to waste any tofu. They’re too precious. Use paper towels to dry them. 

Here’s a bottle of Mirin (450ml at P155.25) and Sake (240ml at P94.75; I got a 20% discount for this item). I got them from the Asian Food Market inside Market! Market!’s Metro grocery store. 

Since we didn’t have Dashi stock, we used fish broth. Thank goodness we have one at home! Just heat 1 liter of water plus the fish broth until it boils and voila! Instant dashi. I don’t know how this works for others but we didn’t do proper research on how to make our own dashi. But this one sufficed for that evening.

For the Tentsuyu sauce, add the mirin first. Wait until the smell of alcohol disappears. Add dashi stock, rice wine and soy sauce in. Add sugar. If the sauce doesn’t taste sweet and quite salty at the same time (weird, I know), add more sugar. I added about 3 tablespoons of sugar for this recipe. Wait for the sauce to boil and then turn the stove off.

The batter is made up of bread crumbs, egg, and milk.

Dip the tofu in the batter and coat it with bread crumbs. Heat up the oil and deep fry the tofu. The tofu is cooked in about a minute. Don’t wait for too long. Drain the excess oil using a paper towel.

Funny story while deep frying the tofu. I accidentally dipped my index finger inside the deep fryer. I didn’t feel the pain at first but in about a minute or so, I was shouting, “Stupid! Stupid! STUPID!” My sister just laughed at me.

Once you’re done frying, you may now put in your garnishes. Yay!

And here’s what our Agedashi Tofu looked like:

As a bonus and to make it more Japanese-y, I bought Salmon Sashimi from Cold Storage. We also used chopsticks for this meal!

As another reference, watch this video:

❝Is it possible that existence is our exile and nothingness our home?❞
Birthday Post

(I know it’s already late but I have to post this. It’s been in my drafts for more than a month now. LOLOLOL Forever lazy.)

I celebrated my birthday last December 19. I know. It’s been two weeks and I couldn’t be bothered to blog about it. But I am now. I haven’t even visited my own blog in a month! I was too lazy to update, too. I shall blog and fix thy portal until the thirty-first.

Onto the blog poast!

I spent half the day with Louie, Raizel and Ryuji. We went to FIP Ortigas first to drop off our donations for the victims of Typhoon Sendong. We were supposed to have lunch after but ended up leaving at past 4. 

I’ve been wearing this bonnet A LOT. It’s my fail-safe headgear. It’s my protekshun from bad hair days or when I’m just too lazy to comb or style my hair.

We ate at San Sung Korean Restaurant. My family and I have eaten here before but I didn’t catch the name so I referred to it as ‘Korean Restaurant. Plus, you couldn’t see their sign along Makati Avenue right away. And when you get to the restaurant (which looks like a house, btw), San Sung is written in Hanggul characters and below it is Korean Restaurant. (Should’ve taken a photo of their sign.)

San Sung used to serve UNLIMITED appetizers (earlier this year). I was too bummed that they had to change it. They now refill the appetizer plates once. :( We had two orders of Sam Gyup Sal, Bulgogi Jungol and a plate of Salmon Sashimi. 

Patrick, Ryuji and Raizel

Me, Louie and Kyle

Always the smallest in the group.

After my early dinner with my friends, I went home to eat dinner with my family. My mom cooked my ever favorite Kare-Kare and Lengua (Ox tongue). Lalalalove. I was so full, I couldn’t move right after. I even forgot to workout.

We ate in the same restaurant 3 days after with my relatives. I tells ya! Korean food is inexpensive and so addictive! Right now, I want me some Bibimbap and Sam Gyup Sal. 

BTS: UP Shoot

26 October 2011

(Source: advicepeeta)

TheCapitol.PN

I’m officially a member of District 5. May the odds be ever with me at this year’s Hunger Games. What’s your District? http://www.TheCapitol.PN

OH HAI

I forgot to blog about this. LOL. Check out this link to see the tutorial for this makeup. It’s not the best but I had fun doing it. I messed up the teeth part, right?

Anyway, I didn’t actually get to attend any of the Halloween events two weeks ago. We had a village trick-or-treat for the kids and I didn’t participate because of Lee’s PFW show. Then the next day, we were supposed to go to Rue Bourbon’s event but didn’t push through with it! I was so ready for my Rosie the Riveter costume. :(

The close thing I ever got to feeling the Halloween vibe was trying out the Horror House near our village. For 80 bucks, it was all right. I wish the maze inside the house was longer. We were there for ten minutes or less.