Deli Syosa: Delivery special

Monday, June 18, 2012

Delivery special

One of the best ways to enjoy food is at home. One saves on laundry bills, gas, make-up (for those who wear them) wear and tear...And since nearly every thing can be delivered nowadays, in means that preserve freshness, heat (or cold) and form are guaranteed.

So one day, the kids get a craving for sushi. Where they had gotten this from, I may never know. Though it may have something to do with tetris video games they play on Facebook. Hmmmm....And we made an excellent discovery. Sushi delivery by Wasabi Sushi bar.

One hundred twenty pieces of kani sushi, kani sashimi and california maki for seven hundred pesos. They deliver only for minimum orders of P1200.
Though I think they skimped on the wasabi, since I can never get enough of the stuff.

No comments:

Post a Comment

Comments on Facebook

Sylvia Morningstar

This is what happens when a polyglot, culturally sensitive lawyer meets a doctor who's a master cook and a lover of history. As the blog name says, Delisyosa! Thank Trixie and Alberto

Yuko Takei

My maternal grandmother ate only horse meat. She loathed pork, beef and even chicken. She would buy a horse and had it cut by a professional meat cutter, and she made jerky out of them that could last her months to eat. What she did was to treat them with spices, then smoke them and then heat them to totally dry them up. Sometimes, she deep fry them as in chicharon. When I started working, I used to give her money to buy her horse, and then she let me eat her jerky with her.

Robert Young Jr.

I thought horse meat are tough. Yuko. Have you tried shrimp kinilaw? Unshell half a kilo of live suahe or putian shrimp. Soaked in coconut vinegar, take out the vinegar and mixed with thinely sliced green mango, ginger, some garlic. Add chili labuyo, black pepper and salt. Refrigerate for an hour. It's an Ilongo specialty. You can also substitute shrimp with tanginggi or fresh mayamaya. Who says Robert can't cook? Haha. I hope Sylvia reads this.

Nick Sotelo

In all of our homes from way back when, my parents have always planted kamote,malunggay, sili, papaya and saluyot around our home. There would be vegetables to harvest at moment's notice.

Bong David

My lola salted fresh talangka overnight and presto ready with steaming newly cooked rice and vinegar as sauce. She also prepared milkfish in a different way. Sliced in bits and cooked in soup with vegetables. Never had it again since 30 years ago. Swahe shrimps are also left overnight with onions and vinegar. Every 60's lola did these I 'd suppose. :)

Guest Blogger's Recipe Corner

Tofu ala Spam (hosme!)
by LPM

Extra extra Firm Tofu
Fresh Garlic
EVOO(extra virgin olive oil)
Tamari or soy sauce of your choosing

Slice tofu in strips resembling sliced lunchmeat 1/4" or more
evoo (adjust evoo & soy sauce1/3 of soy sauce to your taste)
Garlic as much as you like

Mix the above ingredients well
Line up tofu slices in a cookie sheet
Drizzle concoction over tofu slices, marinate,turn over, marinate. After a minimum of an hour (longer is better of course), these slices can be cooked 3 ways...
1) BBQ over the grill
2) Baked
3) Fried gently
For a little punch, you can create any type of sawsawan. Healthy and masarap, promise. Cooked tofu can be used as a protein substitute for pansit, chopsuey and so many other dishes. Other serving variations to follow. Enjoy!!

Disclaimer

All data and information provided on this site is for informational purposes only. www.delisyosa.com makes no representations as to accuracy, completeness, current-ness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. All information is provided on an as-is basis.

In addition, my thoughts and opinions may change over time depending on the input of new or more accurate information, thus future opinions may be different from past ones. Deal with it.

While the blog creastor or any of the individual authors may occasionally dispense advice, no attorney-client, doctor-client or clergy-client relationship shall result from such dispensation.

While every caution has been taken to provide readers with most accurate information and honest analysis, I shall not be responsible for any decisions based on the information in this blog. The authors will not compensate you in any way whatsoever if you ever happen to suffer a loss/inconvenience/damage because of/while making use of information in this blog.

Readers may challenge, disagree, agree, grovel, get frustrated or exasperated, roll their eyes and otherwise engage the authors through the comments section, but the same authors reserve the right to reject or censor such comments for any reason whatsoever such as, but not limited to profane, insulting, pointless, disgusting, useless, impertinent, libelous comments. So please keep comments polite (as much as possible).

Philippine Dishes?

The Philippine culinary experience is so rich and varied and ever changing. Many of our traditional dishes are still staples of the lunch or dinner table, but many are fast disappearing or changing to the point of unrecognizability. My mother used to sniff at the toyo slathered dishes saying that that is NOT adobo.
Thus this blog welcomes contributors to the country's edible culture. Interviews with the older generations, dishes prepared as family staples, food experiences, practises, spells and superstitions... even food allergies.

Kain na!