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January 3, 2012

No im not lazy, i promise! the site is just going through some renovations and will be back on with new content by the 2nd week of January. Just trying to make something more visually appealing, easier to browse through and little more functional, to help me post better, faster and with more creativity for all of you! For those who have been checking the site regularly, thank you so much, it means the world.
2012 is going to be a great year and the fat kid inside will be your companion for healthy eating and sinful binging through each and every week!

To food and to life!

Happy new year.

Cream and Ice = Genius

December 19, 2011

My sister recently gave me an ice cream maker because I’ve been constantly bugging her for it and ever since i’ve received it, all i’ve been doing is creating different flavours and taste combinations i always had in my head but never attempted to try. See, im on of those people who always says, “he should of done that with this dish” or “he should of tried adding this to his cream…”, but im also one of those who says if you think you can do it better, or if you have an opinion to express, make sure you can back it up and do it yourself. So this is me doing it myself.

I don’t have much of a sweet tooth, but there’s something about the combination of cream and sugar that just seems so festive to me. I believe it dates back to the time of strawberries and cream, such an old school, classic, rustic dish that we dont see much anymore. When i was younger, all it took for me to manage a smile was big bowl of sweet juicy strawberries and a well balanced side of whipped cream. That grainy residual sugar after taste that ensued would be worth it all. If i close my eyes, i can feel and taste it easily. Food memories are that strong.

One of the other reasons i wanted an ice cream machine is that i love distributing food to friends and family so that they can have a taste; unfortunately with salty food, its quite tough to give away, since it might dry out or wont be heated properly and basically wont taste the same as what it set out to be. I could do cakes, cookies, breads and other dry items, but those can take quite a long time and are not my forte, especially to produce big quantities of. So i found my solace in ice cream, the ultimate comfort food. I make it, freeze it, deliver it. That’s it.

As with many things, i become a little obsessive compulsive and a little too excited, creating different flavours in excess and being left with lots of stock in my already-too-small freezer. Which is why for a limited time i decided to put them up for sale at a friends booth in Rockwell @CasaSanLuis. They told me that we sold out on the first day! how great is that? Well i’ll be making some more at night after work, so hopefully there will be a minimum stock amount there for you guys to try out until Christmas. This is all really in good fun, i have no intention of becoming a professional ice cream maker, its tough work!

Here is some pure indulgence food porn dyi ice cream, for you with a very She and Him Christmas music. Happy holidays everyone! i hope you’ve done all your shopping (i know i haven’t)

You can actually make ice cream without an ice cream maker. The problem is when you make some you are basically bringing something from a liquid to a solid (ice) state, meaning that if you don’t monitor it properly it’ll just be one massive block, which isn’t what you want at all! Here i show you how to do it at home without a maker:

1. first find the perfect base for you.

2. for about 2 litters, i use 1 cup of whole milk, 3 1/2 cup of whipping cream, 1 cup of sugar, 3 eggs and 1/2 cup of whatever flavoring you  are using (smashed fruit, chocolate powder, etc… – Go online there are some great ones out there, just let your imagination go wild)

3. Start by whisking together 2 whole eggs and one yolk with your sugar. While heating the cream, flavouring and milk in a  separate pot until hot.

4. Take one cupe of the hot liquid and mix it in vigorously with the egg mixture, this is to make sure that your eggs dont curdle and become weird. Once its heated you want to transfer the eggs into the hot pot with the rest of the mixture, very carefully, again making sure it doesnt curdle.

5. Once the back of a spoon can be coated with the mix, you’re good. Chill the mix completely overnight in the fridge.

6. The next day transfer the chilled custard into a freezer proof bowl and put it in the freezer. Every 30mins take out the mix and bash it up with some elbow grease and a strong armed whisk. Do this every 30-40 minutes, until the desired “ice-creamy” texture is obtained.

Let me know how it goes!!

The Fruits of the Sea

December 12, 2011

I realised the other day as i was reading through all your responses to my poll question on your 5 favourite Filipino dishes that not a whole lot of seafood based recipes were named. I find this extremely strange since we are a country that is composed of 7 000 + islands, so you’d think that our main diet would consist of fish, clams, oysters, crabs, prawns… but in truth it doesn’t.

I know that people could argue with this by saying that we do have a couple of dishes that are vastly popular that use these “fruits of the sea” (direct translation from the french: Fruits de Mer), because we do, but if you were to make a general survey and ask people to monitor what they eat during the week, i’d be confident in projecting that probably more than 70% of it is meat, poultry or vegetable centric.

Take a country like Japan, where seafood is really celebrated in the region’s cuisine in every aspect. There are probably historical and economic implications at play here, but one of my theories is that we have decreased our consumption of products of the sea because they have become increasingly dangerous and harmful. Not necessarily to humans only (red tide, polluted waters, warmer oceans, bacteria…) but also to marine life and the way that we fish in general (dynamite fishing, non sustainable fishing, long line fishing, wastage, farming…) . If you start doing the research you’d be amazed by what you learn about how we are killing our eco systems, and in particular the impact of non regulated fishing on our future, not only locally but all over the world. Now, im not going to preach and say that we should all become vegeterians, all i do want to say is, not only concerning seafood, but with everything you buy and cosume on a daily basis, don’t be afraid to ask questions: where does it come from? how is it caught? how is slaughtered? what is it made of? These questions will lead you to the knowledge of whether or not the practice is done properly and with the best interest of the planet in mind.

WWF Bluefin Tuna overfishing: Panda

Its natural for us to eat meat, fish, vegetation… Just like these animal groups feed on each other too. But we can control the respect and more importantly the continuity/sustainability given to each life that is taken to feed us.

My friend’s company, partnering with the Save Palawan Seas Foundation started this campaign called Project Seven Thousand (, where people register and make a pledge to do something good and stop the harmful. Its a great innitiative to have people interact and determine what’s going wrong in our current society. Help them reach 7000 pledges.

This is one of many campaigns, so just be curious and see what you can do to help out in your region, country, village, town, anywhere really. Many little things will always amount to big things.

Why i love cooking? Its an ode to what the earth and the sea can give us:

Soft Shell Crab with Garlic Broad Beans 

Pretty straight forward, clean your soft shell crabs (remove lungs and gills, and spike at the bottom), season with salt and pepper, cover with flour, remove excess, fry in a mix of hot olive oil and butter until crispy, 2-3 mins either side.

Retain some of the fluids in the pan, add a chopped garlic clove, a sliced shallot, 1/4cup white wine to deglaze the pan, a handful of broad beans and a tsp or two of chopped capers, until all is caramelized.

Plate the food and add some lemon juice, some rind, salt pepper, some sour cream, you can even add some freshly chopped parsley. Enjoy!

Some porn for you:

A Big O’l Bowl of Beans

December 3, 2011

You guys seriously rock.

The amount of responses i got on my previous post was overwhelming and its plain to see that we are a nation that is absolutely obsessed with our food. I read all of your comments and definitely tried to reply to all of them, you’ve taught me a lot over the pass few days, since each time i didn’t know a dish i researched its origins and how its made. What i found most fantastic was that people were proud to talk and divulge information on obscure dishes from their provinces that they would have a hard time to find elsewhere. This is exactly what i wanted; to solidify my belief that there is so much more to Filipino food than what the world knows or that even lots of pinoys know! Not only that i find it so great that not one recipe is the same; every family has its own recipe and their own techiniques; fine with me, as long as it tastes good and no short cuts are taken! (shortcuts include: broth cubes, msg, knorr, etc.). So I perused the whole list familiarised myself with all the entries and just started compiling a list so that i can try to announce what the definite top 5 most popular and loved dishes are. But before im able to complete that long tedious process (im going to cheat), im going to just pick my favourites from your favourites!

Enter Beans.

Beans are the warm fuzzy mink fur coats of vegetables. There is something about their oval shape and mushy interiors that make them so endearing to humans. One observation i’ve made is that as kids we love beans, we are constantly eating them, but then as we grow up, we lose sight of them. Call it the loss of innocence, the discovery of newer more exciting ingredients (chickpeas wooaahhh) or put it down to simple boredom. To be brutally honest, beans, just like many other childhood affections are usually burried as we get “smarter”, stronger, “better” and faster (thank you Kanye West for ruining those 4 words for me…). We seem to think that we outgrow these effects and become adults, but let me tell you, when you are completely gut wrenched, bent over and miserable the first thing you do is regress back to the fetal position on a hard, cold, tiled bathroom floor.

Enter Beans. Again.

In every region of the world you will find one bean dish that is known to all the locals and that brings back smiles long shelved and memories far replaced. France has the cassoulet, a hearty viking worthy stew with rendered pork fat and bacon bits (a personal favourite), mexico and most of south america have different versions of chilli con carne, a protein packed spiced up firecracker of a dish, South Africa has the Isophu a corn and bean soup, also known as a bowl of uummph in my language, our neighbours the Chinese use different beans in most of their desserts and what do we have in the Philippines? Well if you haven’t figured it out yet, no amount of additional litterary prowess is going to help. So without much further a due, i give you:

Munggo Guisado

Marinate some sukiyaki cut pork in some soy sauce, vinegar, chopped garlic, calamansi juice and chili flakes (just enough to cover it). Boil a cup of mung beans with 3 cups of water, let absorb. When half cooked add a kamote. When all is cooked through with a little liquid left, take off the fire. In a frying pan, fry off your pork in peanut oil, when caramelized add half a white onion, 2 quartered tomatoes, 3 crushed garlic cloves and some finely chopped ginger.

When your tomatoes are mushy and your onions see through, add some of your mung beans, enough to have a balanced mix, season and add in ampalaya tops until wilted. Plate, garnish with calamansi and season with salt, pepper and fish sauce and enjoy.

This with a glass of white wine, is better than any vice you can come up with. Unbutton that shirt. you’ll need the space.


What’s Your say?

November 24, 2011

If you could be an ambassador for Filipino food in the world what are the top 5 dishes you would like to make people discover? Dishes you think that should be more popular than they currently are? Dishes that even some fellow pinoys don’t know about? Like my dish in the below post for example!

I will compile a list of the results and cook the most recurrent dishes for my next posts!

So let me know and comment below!

(P.S don’t forget to vote, merci! salamat! thank you!)

Pinoy Glocalisation

November 24, 2011

When is a dish considered to have a certain nationality? There are certainly dishes that are part of history, national heritage, then there are those who use a country specific technique and finally the ones which use ingredients that can only be found in that exact region. However in or modern age, where ingredients are now widely available, techniques and information are shared for 2 cents and where our heritage is growing and developing as we continuously create history (mull that over for a while if you have to, took me a while to type it out sensibly); the lines are being blurred as to the nationality of a dish. 100 years ago I would have told you that a pizza is italian, no doubt in mind, but because of open internationalization, today, I’d also be comfortable in saying that a pizza can also be american (depending on the dough, toppings…).

Just like how I have mixed blood, my kids might have 4 nationalities in the future and theirs will have 8, it’ll be crazy and we will all start looking alike (no not really), but do think about it, at the rate we share information and experience different cultures, how does one qualify what is pure Filipino, or of a french style, or an american creation?

Regarding food, it’s becoming increasingly hard to say that this dish comes from that or this region as chefs are becoming more global and endeavour to undergo rigorous diverse training. However, with a strong push on seasonal cooking, basically using what is in front of you, and playing with basic flavour profiles, where that one smell reminds you of your grandmas kitchen, even while using a wide array of cross border techniques, we can call these new *insert country here* cuisine.

Filipino food isn’t as popular as Thai or Vietnamese, because it is a misunderstood cuisine that hasn’t  really benefited of a stellar reputation, mostly due to us selling our cuisine, as a limited offering of adobo (these is a technique by the way, not a dish), tocino, pancit and balut (etc.) which foreigners will either see as too oily or just plain weird. You see, to me filipino food, is all about ingredients, the usage of bangus, sagi bananas, kamote, sabuyo, mangoes, ginger, fish sauce, casava, coconut, coco sugar, kangkong, fern, soy sauce, papaya, pomelo, mongo, ubod, bamboo, etc. Ingredients that are pinoy (not exclusively of course) but that are used often here in our home/province kitchens. Not only limited to the fiesta food we all love and have at our family gatherings, those are usually heavy and what i like to call big dishes (served family size), but we love them, I love them, but we shouldn’t let them become our staples.

Let’s not forget the simple regional cuisine, which we find easily find in batanes, mindanao or baguio for example, but who hardly make it to menus in our restaurants in manila or around the world, because they are not so popular. Its a vicious circle you see, people don’t know about this food, because it is not popular and vice versa. We need to help make all types of Filipino cooking popular, to show the world our actual diverse and versatile culinary heritage. Remember our nationality is part Malay, cChinese, Indonesian, Spanish and American, so naturally, we should have more to show.

This observation came to me as my parents were talking about local art from the likes of Magsaysay, Amorsolo and Manansala, all national artists, who are of strong renown in the international scene. The way I see it, cooking is an art form and its time we make the world pinoy food crazy. The Koreans had their boom (kimichi, bon chon, david chang..), as did the Viets (huge expansion of viet food as tasty and healthy) and Thais (one of the first to gain popularity with the Chinese and Japanese), it’s about time we do too. Maharlika in New York is a promising start, it shows us that there is interest, all we have to do is deliver expectations, in a proper way, and not just armed with halo halo and betamax, we have more to offer than that.

Here I play around with some amazing blue shrimp from Pampanga and basic organically grown ingredients from local farms, to make a complete, tasty and comforting dish.

Spicy Pampanga Shrimp with Market Vegetables

For the Shrimp

Take 2 garlic cloves chop them and fry them in 1tsp of vegetable oil with 2 teaspoons of finely grated ginger, once a little coloured add in your 5 large prawns, with salt and pepper, and fry until done, only turning it once crispy on both sides. Quickly add 1 tbsp of fish sauce, 1/4 cup of coconut milk and a handful of dried whole chillies, until the sauce becomes a wholesome disorganised beautiful mess.

For the Veg

Fry off two garlic cloves with one whole big onion until tender, add 1/4 cup of cooked lentils and 2 massive handfuls of wild arugula, season with salt and pepper.

Assemble the dish and don’t forget to season to taste, add in some lime or lemon juice and some chopped coriander if you fancy it.

you’re done….seriously.

Please click on the banner/link below and vote for the fat kid inside to be the best food blog in South East Asia! It’s just a click, seriously nothing more! If you click this and vote for me, I’ll give you a gift (maybe…someday…somehow…not really)

Brunei Travel Video and Nuffnang Asia-Pacific Blog Awards 2011

November 15, 2011

This is Besides the point: But my One Day in Transit Brunei Travel Video is lower down in this post, be sure to check it out, I had 8 hours before my flight, a hungry stomach and my camera in hand. A recipe for bored creativity. There are also some great tracks from local Pinoy indie artist from Number Line Records ( Notably, Love in Athens, ModuloGeek and Multo. This is all about Pinoy Pride anyways.


So I’ve been nominated to represent the Philippines at the annual Nuffnang Asia-Pacific Blog Awards 2011 in the category of best Food Blog of South East Asia. Pretty rad right (don’t mind me I’ve just always wanted to try to bring back the word rad)? Well that’s what i thought! Vote for me here (tonight and before 27/11/11) to be selected the best food blogger in South East Asia! Let’s make the Philippines kick some serious butt.

At first I was wondering why I’d be selected to be the best food blog in the country (no fake modesty here – seriously), I’m not a food blog that posts very often, in fact I can go two weeks without posting anything, I don’t give insights into restaurants and don’t belive myself a critic and I certainly don’t go around surgically attached to my camera (like most food bloggers), snapping away at food to post it online, not caring if it gets cold, oh god no. If I do take pictures of food, it’s really so that I can remember what it taste like and adapt the recipe to something original once I get home. I guess the main difference between me and other food enthusiast is that I don’t just want people to read my rants, complaints and praises, I want people to participate and interact with the food I present to them and have them look at food under a whole different light. That’s probably why I was chosen, I’m the non-food blogger, food blogger, who doesn’t like to be called a blogger. If that makes sense. It does to me, and if you’ve been reading me for a while now, it probably does to you too.

An entertaining post for me is, an awesome video, sensical writing, a killer soundtrack with music I’ve just discovered, a personal food recipe, memories of dishes I’ve eaten and the realisation that we are all fat kids in the inside.

So I will be flying out to Malaysia on December 16th to attend the award ceremony, why not? its free, fun and if i get bored, i’ll just sneak out and eat all the best Malaysian street food i can get my hands on and I’ll make a self-proclaimed travel video about it!

More importantly, it would be awesome to win this one for the Philippines!

So if you want to see a video, like the one, hereunder, i just made about my one day in Brunei, or if you want to give this Filipino food blog and fighting international chance, or if you actually like what i do, or even if you just feel like clicking stuff today, vote for me on this link: (please?) (tonight and before 27/11/11)

Thank you all so much for your help, support and a special tip of the hat to those amognst you who enjoy reading my brain monologues and who actually try out my recipes!

What is Nuffnang you may ask? Here you go: is Asia-Pacific’s first and leading blog advertising community.

Our online platform allows advertisers to serve graphic or video based advertisements onto more than 300,000 blogs hosted on various platforms. currently has offices in 7 countries: Singapore, Malaysia, Philippines, Thailand, HongKong, China and Australia.

It is from these offices that our teams actively seek our brands to match with our bloggers.

Beyond blog advertising, we also pride ourselves in being a community for bloggers by bloggers, organising and supporting a wide range of blogger attended events like movie screenings, seminars/workshops, parties, and more.

The Awards aims to honour the crème de la crème of bloggers across the Asia-Pacific region. After 2 months of nominations, voting and campaigning, it will all culminate with the prestigious awards ceremony in Putrajaya, Kuala Lumpur, the bustling capital of Malaysia.

500 bloggers, including the biggest names in the blogosphere from all over Asia-Pacific, will be invited to the gala dinner at Putrajaya Marriott on 16 December 2011, where they will be dazzled by celebrity emcees and talented entertainers well-loved in the region.

Jamba Juice in Manila

November 10, 2011

So the first ever Jamba Juice in South East Asia has finally opened, and it’s in Manila! The store is located at Bonifacio High Street in the Fort Area, Taguig. It’ll be officially opening tomorrow at 10am but along the line they will start opening at 7am, for all you early health food/ sport junkies to get your fix before hitting the gym or those who need a little vitamin and nutrient boost before work.

I’ll be creating/serving/selling/making your juices and blending up a storm tomorrow evening at 7pm at the shop. Come by and let the Fat Kid Inside show you his juicing skills (i don’t have any -humor will ensue)

For those of you who don’t know Jamba Juice, here’s an exerpt from their site:

“It all started with a blender, a bunch of fruit, and a vision that’s equal parts good and good for you.

From these humble beginnings, Jamba Juice has grown into a favorite destination for better-for-you beverages and foods, making its way into hearts and neighborhoods across the country with more than 700 locations.

The Jamba menu has grown a bunch, too.

Organic tea lattes. Steel-cut oatmeal. Grab-N-Go wraps, salads and sandwiches. California Flatbreads™. But for all the additions, some things haven’t changed. Everything’s still made with goodness you can taste and feel. All of our products have no artificial preservatives, no high fructose corn syrup and 0g trans fat.

So while we’ve blended things up over the years, our feel good mission hasn’t changed one iota:

to inspire and simplify healthy living for active, on-the-go lifestyles. Which means whether Jamba invites you sip, bite, give back or create, you’ll be left thinking the same thing: that felt good. ”


Oriental a GoGo

November 6, 2011

So we took a quick 2 day trip to Hong Kong the other week and like most people who visit the city for such a short amount of time, the only thing on our agenda was to eat until we drop and then shop (do not do it in that order, or else you’ll be tempted to buy bigger sizes than your own-trust me on this). When i travel to foreign places, new or old, i always research some time before to make sure that i have a list of every and any kind of food/drink outlet ready to go. If we suddenly feel like having pastries? I’ve go just the place. cocktails? I read up the new out of the way hot spot on some blog. Entrails and offal? No problem. I highly recommending doing this, as food take such an importance place in understanding cultures and immersing oneself in a country completely. So before taking a trip out, make a list of any genre/type of restaurants and bars that interest you, even if you wont be able to visit them all, it’ll prevent having a bad meal, falling in tourist traps and will save time when the following reoccurring conversation starts up: “What do you want to eat?” “Anything. You choose”….etc…etc…you’ve all been frustrated by this at one point i’m sure.

So, in our 2 days there, we ended up eating in a traditional restricted menu dim sum place for lunch #1, a back alley cantonese restaurant for lunch #2 (yes we had 2 lunches in one day) and a sichuan restaurant for dinner. The next day, we ate in a ramen place for breakfast (dont judge me), a full on dim sum place for lunch and a Vietnamese restaurant for dinner. Im purposefully not giving out the names of these places because i want you to do the research (or im lazy).

The Vietnamese place, was the type of restaurant that doesn’t take any reservation and which draws in a crowd, lining up outside, 15 minutes before it opens its doors; always a good sign, especially if those in line are locals. We filled out little table up with lot’s love and devoured it in 30 minutes. We had bo bun, shrimp toast, fresh soft shell crab spring rolls, steamed vegetables and a bahn mi. Everything was fantastic, except for that anemic, dry, excuse of a bahn mi. So im going to show this restaurant (Nha Trang) how to do it properly.

Black Pepper Chicken Bahn Mi

Black Pepper Chicken Marinade

Mix 2 Chicken Breast (4 filets) (Sliced like sashimi) with 1sp garlic powder, 1 tsp ginger powder, 3 crushed garlic cloves, 1 red onion, 2 tsp of black pepper, 3tsp of fish sauce, 2tsp of oyster sauce, 2tsp of vegetable oil, red chilli flakes. Let marinade at least 1 hour.

Pickled Carrots and Daikon

Peel and grate 3 medium sized carrots. Peel and julienne 1/2 Daikon. Seperate in two preserving jars (which have been correctly sanitized). Take a sauce pan and mix in 1/4 cup rice vinegar + 1/4 cup white wine vinegar, 1/2 cup white (or raw) sugar, 1 tbsp salt and 1 cup of water. Bring to a boil, let cool and top off the two jars. Let sit in fridge for at least 1 hour or overnight for better results.

Staple Vietnamese Dipping Sauce

Mix 1 thai chilli, 1/4cup of fish sauce, 1/4 cup of white vinegar, 1/2 cup of water, 1/4 cup of sugar, 1/4 cup of lemon/lime or calamansi juice and minced garlic.

Quick and Dirty Mayo

Take a metal bowl stick it in the freezer for a bit, once nice and cold put one egg yolks in the bowl with 1tsp of lemon juice, 1 tsp of vinegar, 1/2 tsp of salt, 1/4 tsp of mustard and then add in a very slow stream (over 5 mins) 3/4 cup of olive oil until nice thick and white.

Cook of your chicken until well coloured and still moist.

Assemble the whole thing. Take your small baguette (crispy skin), you want something at least 20cm long, and blast it in the oven so it gets crispy hot on the outside and warm and fuzzy inside. Open it up halfway, put 1 tbsp of mayonnaise, 2 pieces of Laughing Cow (Vache qui rit) cheese, your chicken, drizzle with sauce generously, top with crisp sliced small japanese cucumbers, top with your pickled daikon and carrot, and finally a bunch of fresh picked and washed coriander and some basil if you’re feeling snazzy.

Simple is Best

October 29, 2011

Bordeaux is a fantastic city that is usually coveted for being the capital of wine in the world (well for the purist) but what most people don’t know, is that the city was actually built as a mock-Paris. It was the city where all the revolutionary architecture of Haussman would be tested before the principles were to be successfully applied to Paris.

So I’m sure you can imagine how beautiful this city is. What I loved about it, is that you can really feel and authentic vibe emanating from the buildings. Moreover, the people or so much friendlier and open minded than most of the difficult Parisians. You get the best of both worlds, a buzzing metropole with a country mindset. The wine and food of this region, follows this trends, anywhere you go, wherever you order a glass of red, rose or white, you are sure that you won’t be served anything bad, because the business owners wouldn’t dare sell something they are not proud of, secondly they have a no fuss approach to food that is so comforting.

We went to one of the most famous little eatery/bistrots of the city and I ordered the tomato with jalapeno. It was literally just that, tomato with jalapeno, but it was so masterfully executed. It had a nice crisp sear that gave it an almost meat like texture and the jalapeno was bathing in extra virgin oil, imbibing the whole dish in a controlled heat.

It was great and it reminded me vegetables are exciting. Something we so easily forget. One of my favourite veggies is quinoa, which is very often mistaken for a grain. Its the perfect, filling, healthy food that will leave you wanting for naught more. This recipe is one I make a lot throughout the week, because of its simplicity, freshness and overall balance of flavour and nutrients.

Herb and Banana Quinoa Salad with Olive Oil Poached Tuna


– Quinoa

– Cherry tomatoes

– Mint and Parsley

– Olive Oil

– Red Wine Vinegar or Balsamic

– Lemon

– Saba Banana

– Thyme

– Tuna

– Red onion

– Cayenne Chillies

– Leek Onions

– Garlic

– Salt and Pepper

– Butter

– Sour Cream

1. Cook your quinoa as per packet instructions, except do it in chicken stock for extra flavour.

2. With the quinoa, mix in your olive oil, a dash of vinegar, salt and pepper, chopped mint and parsley, chopped red onions, lemon juice and cherry tomatoes.

3. Peel your banana and fry in salted butter.

4. take 250ml of olive oil in a pot with thyme, chopped chilli, salt and pepper, leek onion stalk and crushed garlic. Bring to a small boil, reduce heat and let stand 15 minutes at about 130 degrees.

5. Season your tuna with salt and pepper. Make sure oil is at 130 and drop in the tuna for about 5 minutes.

6. Assemble the whole dish and enjoy with the sour cream topping!! Remember to season the tuna again if you need it with salt, pepper, olive oil (the one you were cooking with) or more lemon juice, also for an extra kick you can mix some capers in with the sour cream.

Soundtrack: opening by Serge Gainsbourg, then soundtrack of Drive and soundtrack Submarine (must see movies).