Muscat Festival

Muscat Festival

Annual festival  (annually awaited fiesta) here in Oman wherein everyone can enjoy technical events, cultural shows / art shows and other recreational activities.  This serves an amusement to the locals and tourists.

I could see how the families are joined together for this festival. They are patiently waiting their turn to enter the park through long-tailed traffic on the way to Qurum Garden. A family get together wherein they are all enjoying watching the shows especially the magic show (the show started before I took this).  

One of what got my interest is their culture, their versatility and resourcefulness as they illustrated in the festival.  Photos below show the same. 

to be continued.......

Mah Favorite

My Favorites

Like everybody else, I have my own choice of favorites in food. Food Food Food….I love to eat….and everyone who knew me will definitely agree….they call me an “Eater Machine”.

I cannot help it!!!! Hahahaha

For Breakfast

I normally drink milk but here in Oman, I seldom take breakfast in the house. So it is either I bake something, or chips/bread from the store nearby. Or if I am in another house, there will be hotdogs, eggs etc….with fried/plain rice. 

For milk, Lacnor is the best milk I ever tasted in Oman.

Tapsilog is what I usually eat when I’m working in Philippines…canteen has the list of my everyday favorite “almusal”  which I am paying when I get the salary….in short “utang”.  So when it is by credit, I intend to eat it everyday. Hahahahaa

Pancake also is one of my favorite but I am so lazy to make…as always..

Champorado with matching “tuyo”…..yumyumyum

For Lunch and Dinner

For veggie, I am super in love with Taro Leaves (Laing) and Bitter Gourd (Ampalaya). May it be with coconut milk, any sauce, or salad and sometimes with corned beef, yummy.

Take my Laing recipe

Ingredients:

4 oz laing (taro leaves)

3/4 cup powdered coconut cream diluted in 1/8 cup water (gata)

1/8 cup shrimps, shelled (I am using the frozen one, cheaper)

1/4 cup porkloin, sliced (or chicken, since chicken ang mura dito sa Oman)

1 onion, sliced (sometimes I am making it to 3pcs)

1/4 tablespoon ginger, minced

1/4 tablespoon garlic, minced

1/2 tablespoon patis (fish sauce) (masarap din if wala nito)

1 piece bird’s eye chilies, sliced (tanggalin buto kasi anghang)

1 tablespoon oil (I prefer corn oil)

Procedure: 

Sauté garlic, onion, ginger porkloin and shrimp in oil 

Stir for a few minutes then add the coco cream (gata) 

Add the taro leaves. 

Season with salt and fish sauce. 

Add the bird’s eye chili (siling labuyo) 

Cook for 15-20 minutes over medium flame.

For fish, Tilapia is my fav, with sauce, fried or dried or with vegetables. 

For dried fish - the number one TUYO!!

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For Chicken, I love it with any kind of cooking….Adobadong Manok!!!!! Yum yum yum 

I can have this for ulam everyday!!!!

Ingredients:

  1/2 kilo chicken (any parts of the icken will do)

  3 cloves garlic chopped

  1 thumb size ginger, chopped

  1 small onion chopped (better big one)

  1 can coconut milk ( I add some more sarap  

  masabaw)

  1/2 cup soy sauce

  1/4 cup vinegar

  salt and pepper to taste

  2 bay leaves (laurel)

  vegetable oil

  2 chopped chili peppers (optional)

Instructions:

Marinate chicken in soy sauce, vinegar, and pepper for at least one hour or until flavor soaks into chicken meat.
Heat oil in a pan. Saute onion, garlic and ginger until YUMMY ang amoy.

Place the drained marinated chicken in a pan and saute for a few minutes. 

Pour in coconut milk and add the bay leaves. Bring to a boil. Simmer until chicken is tender and sauce is thickened.
Add seasoning according to taste. Sprinkle some chili pepper if desired. Turn off heat.

Serve and LUMAPANG!!!!!

Note:

I took the photos from the net. When I get mine, I will replace it. My apology...