Everyday Gourmet Philippines

05/12/2017

It's December again. Everyday Gourmet Philippines is now ready to accept pre-orders for our pickled Tuyo and Tinapa in Oil. PM us for your orders!

Pickled Tinapa in Oil

For orders and inquiries, please contact us at +63 2 714 8516 or +63 917 107 2031. You can also send us an email at [email protected]

12/07/2017

Pickled Tinapa in Oil

For orders and inquiries, please contact us at +63 2 714 8516 or +63 917 107 2031. You can also send us an email at [email protected]

12/07/2017

Pickled Tuyo in Oil

For orders and inquiries, please contact us at +63 2 714 8516 or +63 917 107 2031. You can also send us an email at [email protected]

20/11/2014

“Mmmm… Omelette”

Stuff yourselves with this yummy omellete meal filled with tomatoes, onions and Everyday Gourmet Pickled Tuyo!

Estimated Time: 25 mins
Servings: 1-2

Ingredients:
½ half pc of onion, chopped
1 pc tomato, sliced into small cubes
10 pcs Everyday Gourmet Pickled Tuyo
2 large eggs, beaten
4 sprigs of fresh arugula leaves, washed and dried
2 Tbsp of butter
2 Tbsp of Vegetable oil
1 Tbsp of any dressing (optional)
4 slices of baguette, toasted/grilled (optional)

Procedure:

1. In a small pan, heat up vegetable oil. Saute together the chopped onions, sliced tomatoes and chopped Pickled Tuyo. Set aside to cool.
2. In a medium bowl, crack the eggs and lightly season with salt and pepper. Beat the eggs with a wire whisk or with a fork.
3. In a non-stick pan, melt the butter in low heat. After the butter has melted and has started to bubble, add your beaten eggs.
4. Upon adding the beaten eggs, move your pan or use a spatula to spread the egg evenly and help shape it.
5. When the egg started to get firm and the middle has a little bit of raw egg, add some or enough of the cooked tomatoes and onions with pickled tuyo on one half side of the egg.
6. Use the spatula again to ease the edges of the egg and to gently lift up the other half (one with no filling) and fold the filling in.
7. Once the bottom has turned golden brown, remove your omelette by sliding it gently with a spatula and by tilting the pan onto the plate.
8. In a small bowl, add some arugula and toss it with a bit of vinegar from a bottle of Everyday gourmet Pickled Tuyo.
9. Quickly garnish your omelette with a few arugula (tossed in the dressing).
10. You may add some toasted sliced baguettes and one tablespoon of any dressing you like on the side. (optional)
11. Serve immediately.

Image © Kristen Taylor and http://www.flickr.com/
Image Rights: http://creativecommons.org/licenses/by/4.0/ #
No changes to image made.

12/11/2014

“Of eggplants and pickled herring”

Try this simple and tasty mixed green salad with Everyday Gourmet Pickled Tuyo and pan-fried eggplant slices!

Estimated Time: 35 minutes
Servings: 3 - 4

Ingredients for salad:
Half a bottle of Everyday Gourmet Pickled Herring, chopped without the sauce
500 g of mixed salad greens
1 pc eggplant sliced and pan fried
200 grams of crumbled white cheese
½ of the vinegar sauce from the Everyday Gourmet Pickled Herring
¼ cup olive oil
Vegetable Oil for pan frying
Salt and Pepper

Procedure:

1. Wash the eggplant and slice them evenly.
2. Place the sliced eggplants in a colander.
3. Sprinkle the sliced eggplants with salt and let sit for 30 minutes.
4. While waiting for the eggplants, prepare the vinaigrette by straining the Everyday Gourmet Pickled Herring vinegar into a medium sized bowl.
5. Then, add the olive oil in a fine stream while whisking constantly until it has been blended.
6. Season the vinaigrette with salt and pepper and adjust seasoning if needed.
7. Get half the amount of pickled tuyo from a bottle of Everyday Gourmet Pickled Tuyo and chopped them.
8. Next, wash the mixed salad greens then placed them into bowl of cold water. After a few minutes, strain the water out and set aside.
9. Wash the sliced eggplants with water. Pat dry the slice eggplants with a clean paper towel.
10. Heat up vegetable oil in a non stick pan. Place the sliced eggplants carefully on the hot oil. Pan fry for a few minutes or until the bottom side turns golden brown.
11. Flip the sliced eggplants and pan fry for a few minutes again. Remove from the oil and place on a tray with dry tissue paper towels.
12. In a medium sized bowl, add the mixed salad greens and chopped pickled tuyo. Toss them together.
13. Next, arrange the mixed salad greens with the pickled tuyo and sliced eggplants on individual plates.
14. Drizzle with a bit of vinaigrette, sprinkle with a bit of crumbled white cheese on top of the salad and serve immediately.

Image © N Wong and http://www.flickr.com/
Image Rights: http://creativecommons.org/licenses/by/4.0/ #
No changes to image made.

05/11/2014

“A Chee-zy Afternoon”

Take an afternoon break with this easy to make and delicious cheesy pickled tuyo sandwich!

Ingredients:

Servings: 1-2

5 fillets of Everyday Gourmet Pickled Tuyo
2 slices of loaf bread
100 grams of crumbled or grated white cheese
20 grams of melted unsalted butter

Procedure:

1. Brush one side of the slices of loaf bread with the melted butter.
2. Add a thin layer of crumbled white cheese on the unbuttered part of one slice of bread.
3. Place the fillets on top of the white cheese.
4. Add another thin layer of white cheese on top of the pickled tuyo fillets.
5. Finish the sandwich by adding the other slice of bread on top of the last layer of cheese. (Note: the unbuttered side facing the cheese and pickled tuyo)
6. Try to push the sandwich a little bit to tuck the ingredients inside.
7. Heat up your griller or a medium sized pan. Place the buttered side of your sandwich.
8. Heat up one side of the sandwich while occasionally pushing down for a few minutes until some grill marks appear or until it turns golden brown.
9. Flip the sandwich and do step number 8.
10. Place the sandwich on a chopping board and carefully slice the sandwich diagonally in half.
11. Arrange neatly on a plate and serve immediately.

Suggestions:
1. You may serve this with a side of a warm potato salad or a bowl of hot tomato soup.
2. You may substitute the white cheese with any other easy to melt cheeses such as mozzarella or gruyere cheese.

Image © merri and http://www.flickr.com
Image rights: https://creativecommons.org/licenses/by-sa/2.0/
No changes to image made.

29/10/2014

I’ll “Crunch” to that

Curb that crunchy cravings and put that junk food aside with this crispy and healthy Everyday Gourmet Pickled Tuyo Cabbage salad!

Estimated Time: 15 minutes
Servings: 3 - 4

Ingredients for salad:
Half a bottle of Everyday Gourmet Pickled Herring, chopped without the sauce
200 g alfalfa sprouts, washed and dried
500 g of napa cabbage ( Chinese Cabbage), washed, dried and teared into bite sized pieces
2 medium sized ripe Red Tomatoes, washed and cut into wedges
250 g red cabbage, washed, dried and sliced
200 g white tofu, cut into little cubes
50 g of Pine Nuts, sliced ( optional )

Ingredients for vinaigrette:
½ of the vinegar sauce from the Everyday Gourmet Pickled Herring
¼ cup olive oil
Salt and Pepper for seasoning

Procedure for Vinaigrette:
1. Strain the Everyday Gourmet Pickled Herring vinegar into a medium sized bowl.
2. While whisking constantly, add the olive oil in a fine stream until it has been blended.
3. Season with salt and pepper and adjust seasoning if needed.

Procedure for Salad:

1. Wash the red cabbage and placed them in an ice cold water bath. Strain and chop them into thin slices.
2. Wash the Napa cabbage and placed them in an ice cold water bath. Strain and tear them gently with your fingers into bite size pieces.
3. Get half the amount of pickled tuyo from a bottle of Everyday Gourmet Pickled Tuyo and chopped them.
4. Strain the excess water from the white tofu and cut them into little cubes.
5. Wash the red tomatoes and slice into 8 wedges.
6. Wash the alfalfa sprouts, place them in an ice cold water bath, strain and set aside.
7. In a medium sized bowl, add chopped pickled tuyo, sliced red cabbages, bite sized leaves of the Napa cabbage, sliced tomato wedges, pine nuts (optional) and sliced tofu cubes. Toss them evenly with the vinaigrette.
8. Portion into 4 servings and place on individual plates.
9. Garnish with alfalfa sprouts on top and serve immediately.

Image © Sharon and http://www.flickr.com/
Image Rights: http://creativecommons.org/licenses/by/4.0/ #
No changes to image made.

22/10/2014

“The Land of the Farfalle”

Butterfly-shaped pasta paired with a few cherry tomatoes, a touch of vinegar-olive oil sauce and a few chopped fillets of Everyday Gourmet Pickled Tuyo makes this dish both simply delicious and aesthetically elegant.

Estimated Time: 15 minutes
Servings: 3 - 4

Ingredients:
½ bottle of Everyday Gourmet Pickled Tuyo, chopped without the sauce
500 g Farfalle (assorted/plain), cooked
400 g cherry tomatoes, washed and quartered
250 g of parmesan cheese, grated
A sprig of fresh parsley, washed and dried
½ of the vinegar sauce from the Everyday Gourmet Pickled Tuyo with Corn Oil
¼ cup olive oil
Salt and Pepper for seasoning

Procedure:

1. In a stock pot, fill with water, add 1 tablespoon of salt and a bit of olive oil.
2. Add the Farfalle pasta and boil until cooked. Strain and set aside.
3. Separate the vinegar sauce from the bottle of Everyday Gourmet Pickled Tuyo using a different strainer and pour into a small bowl.
4. Then, add the olive oil in a fine stream while whisking constantly until it has been blended.
5. Season the sauce with salt and pepper and adjust seasoning if needed.
6. Next, get ½ of the Everyday Gourmet Pickled Tuyo from the bottle and chop them. Set Aside.
7. Wash the cherry tomatoes and slice them into four parts. Next, wash the parsley and set aside.
8. In a medium sized bowl, add the cherry tomatoes, cooked pasta, grated parmesan cheese and chopped Everyday Gourmet Pickled Tuyo. Toss the ingredients together with the vinegar-olive oil sauce.
9. Garnish with a sprig of parsley and serve immediately or serve on individual plates.

Image © Connie Ma and http://www.flickr.com/
Image Rights: http://creativecommons.org/licenses/by/4.0/ #
No changes to image made.

17/10/2014

“Coo-coo over Couscous!”

Go positively coo-coo over this delicious colorful dish full of Everyday Gourmet Pickled Tuyo, couscous, chick peas and red cabbage!

Estimated Time: 15-20 minutes
Servings: 3 - 4

Ingredients for salad:
½ bottle of Everyday Gourmet Pickled Tuyo, chopped without the sauce
1 cup of couscous
1 ½ cup of vegetable or fish broth
3-4 pcs celery stalks, washed and chopped into little chunks
300 g of canned chick peas, drained and washed
300 g of Red Cabbage, washed and chopped

Ingredients for vinaigrette:
½ of the vinegar sauce from the Everyday Gourmet Pickled Tuyo with Corn Oil
¼ cup olive oil
Salt and Pepper for seasoning

Procedure for Vinaigrette:
1. Strain the Everyday Gourmet Pickled Tuyo vinegar sauce into a medium sized bowl.
2. While whisking constantly, add the olive oil in a fine stream until it has been blended.
3. Season with salt and pepper and adjust seasoning if needed.

Procedure for Salad:

1. Boil 1 ½ cup of vegetable/fish broth in a sauce pan.
2. In a medium sized bowl, place the couscous and add the hot 1 ½ cup of vegetable/fish broth. Cover for 5 minutes or until all the liquid has been absorbed. Flake the couscous with a fork.
3. Wash the celery stalks, chop and cook in boiling water until cooked. After cooking, place the cooked chopped celery into a bowl of ice cold water. Strain and set aside.
4. Wash the red cabbage and sliced thinly.
5. Get 10 pieces of Everyday Gourmet Pickled Tuyo from the bottle without the sauce and then chopped finely.
6. Add the sliced red cabbage, chopped everyday gourmet herring, cooked chick peas, cooked celery into the bowl with the cooked couscous. Toss the ingredients together with the vinaigrette.
7. Serve immediately or serve on individual plates.

Image provided by Blue moon in her eyes and http://www.flickr.com/
Image Rights: http://creativecommons.org/licenses/by/4.0/ #
No changes to image made.

09/10/2014

Fun Fact for today: The phrase "in a pickle" was first used in English by William Shakespeare in "The Tempest." ( but the phrase was used in Dutch earlier )

01/10/2014

“Cause I eats me Spinach”

Popeye’s favorite vegetable had always been spinach but eating it by itself can be a little unappetizing. Yet with a touch of vinaigrette and pickled herring from a bottle of Everyday Gourmet Pickled Herring, spinach had never been so delicious.

Estimated Time: 20 minutes
Servings: 1 - 2

Ingredients for salad:
1 pc tomato, sliced thinly
300 g of baby spinach leaves, washed and dried
10 pieces of Everyday Gourmet Pickled Herring, chopped without the sauce
100 grams of grated Parmesan Cheese

Ingredients for vinaigrette:
½ of the vinegar sauce from the Everyday Gourmet Pickled Herring
¼ cup olive oil
Salt and Pepper for seasoning

Procedure for Vinaigrette:
1. Strain the Everyday Gourmet Pickled Herring vinegar into a medium sized bowl.
2. While whisking constantly, add the olive oil in a fine stream until it has been blended.
3. Season with salt and pepper and adjust seasoning if needed.

Procedure for Salad:

1. Wash the tomato and then cut them into thin slices.
2. Wash the baby spinach leaves and soak them into another bowl of ice water. Strain and set aside.
3. Get 10 pieces of Everyday Gourmet Herring (Tuyo) from the bottle without the sauce and then chopped finely.
4. In a salad bowl, add the baby spinach, chopped everyday gourmet herring, and sliced tomatoes. Toss the ingredients together with the vinaigrette.
5. Garnish with grated parmesan cheese on top and serve immediately.

Image provided by Peter Stevens and http://www.flickr.com/
Image Rights: http://creativecommons.org/licenses/by/4.0/ #
No changes to image made.

Popeye the Sailor man © E. C. Segar
Popeye the Saillor man song lyrics © creator