Charity and Solidarity

As you know SEA (SouthEast Asia) Pacific has been ravaged by typhoons, tsunami and earthquakes these few days.

People, like the food carts in the City got together last week to show support and donate a portion of their revenues to the victims in the Philippines. Mikey-Ike and I went to a couple of them. Food cart festivities on Wednesday night (not pictured) and last Friday.

This is Little Skillet.

In my book, they have the best fried chicken (don't worry we make sure those chickens are organic and sustainably raised) in the City. And waffles!
Mouthwatering. Juicy. And fresh.

These goodies are from the SweetCart lady. It's a chocolate cupcake with peppermint icing. OMG! It was divine! I'm kinda picky with my cupcake texture - I like it a bit fluffy and light. This one hit the right spot =)

And - I learned how to make a cupcake sandwich (photo below).
*Hold the top and bottom of the cupcake, and lightly twist it to separate the top and bottom. Then take top with the icing and flip it over, so that there's only icing between the two pieces of cake - Like A Sandwich =)

We had a bowl of Brazilian food called Moqueca de Camarao (Shrimp Stew, Bahian style), or I think it was. It was muito delicioso!

And also to-die-for brownies with chocolate mousse on top. I devoured it before I could take a photo of it - so bad.

We arrived a bit early (Mike-Ike didn't want to miss out on the fried chicken), when we got there we were probably the first 10 people. And we left after our scrumptious meal. Later on,I heard that everyone had a good time for a good cause.

Adobo

Typically, pork or chicken or a combination of both, is slowly cooked in soy sauce, vinergar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.

The standard accompaniment to adobo is white rice.

Other ingredients such as squid, beef, lamb, game fowl like quail and snipe, catfish, okra, eggplant, string beans, and water spinach (kangkong) are also made into adobo, with appropriate changes in the basic recipe. Squid adobo (adobong pusit), for instance, is quite different. While most adobo preparations have a brownish sauce, squid adobo has a deep, purplish-black sauce not unlike the Spanish dish calamares en su tinta due to the inclusion of squid ink.

(http://en.wikipedia.org/wiki/Adobo)

*I love adobo, but I've never made it. I should start practicing now ha... =) Mother can make a killer squid adobo.