@ili.licats needing a moment too ππ± #ililikha #baguio #baguiocity #scoutburrows #wheninbaguio #baguiofoodie #baguiocafe #explorebaguio #catsofinstagram
growing up, i've memorized every inch of this forest.
from its clay-rich soil to the gentle streams that run through it, it's a memory i keep coming back to.
and when i get a chance to sit here now that i'm older, i immediately get transported to all the nostalgic days i used to run through this very mountain, that seems on the surface to have never changed at all, but has in fact changed so much.
i have also changed so much.
and yet, i still marvel at the thought that despite life's challenges and changes, there's always a promise of a new crisp morning and a symphony of song.
#baguio #baguiocity #scoutburrows #wheninbaguio #baguiofoodie #baguiocafe #explorebaguio
what else to do if it's a boring day today?
come up to baguio and drop by! thanks for including Ili-Likha Artists' Wateringhole and the burrows in your itinerary, Love it Girl! hope it cured your boredom π₯Ήπ₯Ήπ₯Ή and see you back soon! #ililikha #baguio #baguiocity #scoutburrows #wheninbaguio #baguiofoodie #baguiocafe #explorebaguio
click here for the original post: http://bit.ly/loveitgirlph
and don't forget to follow us: https://www.instagram.com/thescoutburrows
join us at @ililikhabaguio for some tricks but for lots of treats too as we present kakaba ka ba sa ili likha?, featuring live music, face painting, tarot reading and surprise guests and performers. it's free and starts at 3PM! see you in your best philippine folklore costumes!
#ililikha #baguio #baguiocity #scoutburrows #wheninbaguio #baguiofoodie #baguiocafe #explorebaguio
if you're looking for a sign, this is it πͺ
opening for the day in just a little bit. see ya Ili-Likha Artists' Wateringhole!
#ililikha #baguio #baguiocity #scoutburrows #wheninbaguio #baguiofoodie #baguiocafe #explorebaguio
From #firesmore to #forevermore!
From the many guests we've had for the past 3 years; solo solitude seekers, lovebird dates, family bondings... your magical moment was the first of hopefully many more for those who will choose to celebrate this special milestone with us!
On behalf of #scout Asia and all of us here #attheburrows, here's wishing you a lifetime of love and happiness. Best wishes on this wonderful journey as you build your new lives together.
Congratulations again @_e_v_i_l_o_!
π
#BaguioCity #wheninbaguio #explorebaguio #baguiocafe #justgothitched #theproposal
A happy rainy Baguio Day to everyone! βπ²π
To celebrate the 114th year of Baguio City's charter anniversary, Scout Burrows brings you limited edition Baguio City mugs!
Also available in rain-burrows and classic army green design!
#scouted #wheninbaguio #explorebaguio
#baguiofoodie #thescoutburrows #baguioeats #ililikha #scoutburrows #baguioday
hey there Living Room! congratulations on your opening and can't wait to make magic alongside you guys! woohooo! check out the new space of tlr 2.0 guys!
#neighbours #wheninbaguio #baguioartisans #baguiocity #scoutburrows #sabaguio
π₯ @xavorii
@pinsel_arts @thegrowroombaguio @munting.ligaya @champagnetrinkets @_every.dae
How to Make Chocolate Cashew Creme Tart | Scout Burrows Shorts
I've always believed that the universe lines you up to your soul purpose.
I remember on my last day in Japan, I had deliberately gotten lost in the side streets of Fukuoka and turned into one where I saw this dainty little cafe.
I wasn't particularly hungry but I was up for desserts so I had one on the shelf, laced with dried fruit which I find out later to be pears.
The first bite of that dessert changed my life and the rest is history.
This tart pays homage to @vegesarah_syokudo and her beautiful creations. Thanks for inspiring me more than you know.
crust ingredients:
80g almond meal
20g flaxseed meal
8-10 pitted dates
crust instructions:
1. blitz all of the ingredients into a paste using a food processor. if doing manually, you can cut the dates and mash using a form then add the dry ingredients.
optional: add 50mL of water to the flaxseed to make a flax egg then mix through
2. measure 60g of the mixture and press into a small shallow cake tray of your choice. feel free to even assemble as a trifle.
3. freeze crust
filling ingredients:
150g cashews, soaked for at least 2 hours
50g of coconut oil
4 tsps baking chocolate
.5 tsp of agar agar powder
100mL of hot water
filling instructions:
1. place cashew in blender with 50mL of cashew water
2. add coconut oil
3. add baking chocolate
4. dissolve agar agar in hot water and add to the mix
5. blitz until smooth
assembly instructions:
1. remove crust from freezer
2. add 120g of fillings
3. tap against table shelf to release bubbles
4. freeze for at least 2 hours
5. thaw before eating
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#recipes #shorts #reels #wheninbaguio #baguiocity #smallbusiness #baguiocitycafe #scoutburrows #plantpowered #plantbased #vegetarian #baguiofoodie
Hereβs a dish inspired from @bosh.tvβs Speedy Bosh! And when they say speedy, they werenβt kidding! Itβs super easy to make even if it has various prep elements.
Iβve never cooked with jackfruit before and man was I blown away by the texture and how much it carries the flavour you infuse it with. Iβve been experimenting on food that I can possibly include in the next iteration of the Scout Burrowsβ menu, and Iβm now highly considering this. Stay tuned!
curry paste ingredients:
1 onion, quartered
1 lemongrass stalk, sliced
5 garlic cloves
1 knob of ginger (thumb-sized), sliced
1 teaspoon each of chilli flakes, cinnamon, turmeric and sugar
curry paste instructions:
1. blitz into a paste adding oil if needed then set aside
jackfruit prep ingredients:
2 X 400g cans of jack fruit
2 tbsp of barbecue powder
1 tbsp of oil
jackfruit prep instructions:
1. cut jackfruits into small pieces
2. season with barbecue powder
3. bake in the oven or air frier at 200Β° for 20 minutes
4. mix through halfway
rest of ingredients:
1 tbsp of oil
1 X 400mL coconut cream (versus milk but milk is fine too)
4 tbsp of dessicated coconut
lime juice, green chilli and coriander for garnishing (optional)
rendang instructions:
1. heat up oil until smoking point
2. pour in curry paste and brown to your liking
3. add coconut cream and bring to a boil
4. add jackfruit
5. descrease heat and allow the gravy to reduce
6. meanwhile, dry toast the desssicated coconut until brown
7. add coconut to the gravy
8. when the curry has reduced and glistening, remove from heat and serve on top of rice
9. garnish with a splash of lime juice, chilli and coriander
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#recipes #shorts #reels #wheninbaguio #baguiocity #smallbusiness #baguiocitycafe #scoutburrows #plantpowered #plantbased #vegetarian #baguiofoodie
This is Part 2 of how to make Korean rice wine calle #makgeolli! Super easy but does take time. This particular one took me a total of 10 days.
pre-fermenting instructions:
1. before incorporating the rice, gently massage the nuruk as it has now been softened
2. add the rest of the leftover water
3. once rice is cooled, add to the nuruk mix
4. gently mix, trying to keep the rice grains separated but whole
5. transfer entire mix into a clean glass vessel
6. inspect for splashes and clean the inside of the glass
7. cover with a dish cloth to allow it to breathe and secure with a rubber band. note that fruit flies love the smell and can easily find their way into your ferment to go for a swim π
8. place in a cool, dark cupboard
fermentation instructions:
1. mix everyday for the first three days
2. after day three, leave in the cupboard without touching
3. inspect on day six. check for activity or for nasty things like mold or fruit flies
4. once the nuruk bubbles have relatively slowed down, it's ready for harvest. some leave it longer and wait for the nuruk to continue to do its magic
bottling instructions
1. line a bowl with cheese cloth
2. pour ferment into cheese cloth in batches
3. squeeze liquid
4. discard spent rice
this should make a liter of makgeolli. place inside the fridge and enjoy anytime!
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#recipes #shorts #reels #wheninbaguio #baguiocity #smallbusiness #baguiocitycafe #scoutburrows #plantpowered #plantbased #vegetarian #baguiofoodie
I've been wanting to do this for quite some time, the first of many ferments I will be making on this channel.
Fun fact, our food at Scout Burrows uses some sort of ferment or preserve, whether it's fermented chillies or yoghurt for the sauce we serve with your #vegetabuns or fermented zuccs and carrots that provide the salt and tang in our #rstpst! If you were here back when we first started, the 'gram proudly stated that we're "ferment and women" π€£
When I traveled to Batad or went to the annual great bonfire of Sagada, I would bee line towards the rice wine or tapuey.
It would be my way of staying warm in the notoriously freezing highland weather and to get slightly buzzed, but many folks up north would drink tapuey for long life, often serving the beverage at weddings, ceremonies and cultural events.
With me yet to learn the complex art of making traditional tapuey, I'm debuting my love of ferments by making #makgeolli, a traditional alcoholic drink from Korea, turning the humble glutinous rice into a creamy and effervescent drink.
Full instructions dropping on Youtube. Subscribe and hit that bell: https://youtube.com/@thescoutburrows
Stay tuned for Part 2 of this video where we marry the rice and nuruk and let them consummate their love in a dark cupboard!
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#recipes #shorts #reels #wheninbaguio #baguiocity #smallbusiness #baguiocitycafe #scoutburrows #plantpowered #plantbased #vegetarian #baguiofoodie #koreandrinks
How to Make Fish Dumplings in Dashi | Part 3
This is Part 3 of How to Make Fish Dumplings in Dashi.
dumpling wrappers (45 minutes)
Ingredients:
250g all-purpose flour
200mL hot water
100mL cold water
dough instructions:
1. using a big bowl, place flour and make a well in the middle
2. add hot water and mix using a spoon. incorporate as much of the flour and water as you can
3. add cold water and mix. by this time the dough should be cool to the touch. mix and knead using your hands
4. rest for 10-30 mins, while you prepare the filling (in video 2)
5. once rested, divide into equal parts, this can be eyeballed but i aim for about 60g per ball.
6. roll into balls and set aside
7. flour your surface and take one of the balls
8. flatten with your palm
9. using a rolling pin, continue to flatten the dough while keeping its round shape. to do this, roll your pin to flatten, turn your dough a quarter way through and then repeat
10. flour each side of the wrapper and stack
fish dumpling instructions:
1. grab one round wrapper and make a 1cm fold on one end. the fold will be the opening of the mouth and generally should be facing left
2. flip the wrapper, maintaining the fold on the left
3. fill with a teaspoon of filling, centering the filling as much as you can
4. fold the wrapper in half from the bottom to the top and pinch the crescent on the "mouth end" to seal
5. continue to pinch along the edge, while continuing to push the filling inside pocket as it usually scatters
6. when you get to the end of the crescent, pinch and seal by pressing against the table. you can also make two small folds to secure the seal
7. using a knife, make an incision in the middle to form a two-pronged tail
8. press each prong with a fork to form ridges
cooking instructions:
1. heat up oil and fry fish dumplings in small batches. set aside to remove excess oil.
2. using a shallow bowl, place nori sheet, mushrooms from the dashi, leftover tofu and dumplings in a bowl
3. pour over dashi and enjoy. note that i've kept the dashi uns
How to Make Fish Dumplings in Dashi | Part 3 | Scout Burrows Shorts
This is Part 3 of How to Make Fish Dumplings in Dashi.
dumpling wrappers (45 minutes)
Ingredients:
250g all-purpose flour
200mL hot water
100mL cold water
dough instructions:
1. using a big bowl, place flour and make a well in the middle
2. add hot water and mix using a spoon. incorporate as much of the flour and water as you can
3. add cold water and mix. by this time the dough should be cool to the touch. mix and knead using your hands
4. rest for 10-30 mins, while you prepare the filling (in video 2)
5. once rested, divide into equal parts, this can be eyeballed but i aim for about 60g per ball.
6. roll into balls and set aside
7. flour your surface and take one of the balls
8. flatten with your palm
9. using a rolling pin, continue to flatten the dough while keeping its round shape. to do this, roll your pin to flatten, turn your dough a quarter way through and then repeat
10. flour each side of the wrapper and stack
fish dumpling instructions:
1. grab one round wrapper and make a 1cm fold on one end. the fold will be the opening of the mouth and generally should be facing left
2. flip the wrapper, maintaining the fold on the left
3. fill with a teaspoon of filling, centering the filling as much as you can
4. fold the wrapper in half from the bottom to the top and pinch the crescent on the "mouth end" to seal
5. continue to pinch along the edge, while continuing to push the filling inside pocket as it usually scatters
6. when you get to the end of the crescent, pinch and seal by pressing against the table. you can also make two small folds to secure the seal
7. using a knife, make an incision in the middle to form a two-pronged tail
8. press each prong with a fork to form ridges
cooking instructions:
1. heat up oil and fry fish dumplings in small batches. set aside to remove excess oil.
2. using a shallow bowl, place nori sheet, mushrooms from the dashi, leftover tofu and dumplings in a bowl
3. pour over dashi and enjoy. note that i've kept the dashi uns
This is Part 2 of How to Make Fish Dumplings in Dashi.
A little bit of word play here and thought itβd be a good time to cut up some stuff and work on our feelings.
On my very first day of school in kindergarten, I cried the whole day pleading for my mom to come back and pick me up. Years later, my classmates would jest that I was βiyakinβ or a crybaby. I guess thereβs truth to that as I wear my emotions on my sleeve.
Whether iβm happy, angry, frustrated, excited, sad... people could usually tell what Iβm feeling.
Growing up though, I didnβt like talking about what I felt and would process them on my own.
It was often exhausting.
It was only during my professional years that I learned the importance of talking about what I was really feeling. To verbalize what I kept replaying in my head and hopefully get some sort of a breakthrough.
I understand though that this may be challenging for a lot of people, whatever the reason.
I suggest starting with a personal journal or talking about it with people you are comfortable with.
I personally like randomly talking to an invisible talk show host. And believe me when I say, theyβve had me on their program quite a few times π
βfishβ fillings (15 minutes)
Ingredients:
100g carrots
a bunch of chives
a thumb sized root of ginger
100g tofu
100g mushrooms from the dashi broth we just made
4 tbps mushroom dark soy
instructions:
1. cut in very small pieces or use a grater
2. incorporate by mixing all the ingredients well
Look out for the final #reel on this series where we put everyhing together! π
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#recipes #shorts #wheninbaguio #baguiocity #smallbusiness #baguiocitycafe #scoutburrows #plantpowered #plantbased #vegetarian #baguiofoodie
This is Part 1 of How to Make Fish Dumplings in Dashi.
It was a gloomy day yesterday so I wanted to make something hearty and homey!
This took longer than I expected but it was an incredible to be able to put all of this together on one weekend.
The Dashi was inspired from a recent purchase, The Vegan Butcher by Zachary Bird.
Give yourself a bit of time when making the dashi. It's delicious as is but thought I would give it more time next time for the flavours to infuse and develop.
awase dashi (2 hours or overnight)
Ingredients:
1L hot water
20g kombu kelp
20g shiitake mushrooms
instructions:
1) grab a non-reactive bowl that could fit your brew
2) place kombu and shiitake in the bowl
3) pour hot water into the bowl
4) soak kombu and shiitake for at least an hour
optional steps:
β’ soak overnight if you have the time
β’ if you have limited time, soak your kombu and shiitake in cold water and bring to a simmer, just before it forms bubbles, then cool
β’ add a tsp of salt to taste, but i prefer it as is
#recipes #shorts #reels #wheninbaguio #baguiocitycafe #scoutburrows #plantpowered #plantbased #vegetarian #baguiofoodie #baguiocity
something fishy going on π
why is this day a thing? shouldn't it be an everyday thing? anyway, here's a quick breakkie that you can quickly zip up in the morning... cuz your bus is about to leave.
smoovie bowls (10 mins)
ingredients:
1 cup of almond or any plant-based milk
1 cup of yoghurt
1 serving of fruits you have, i used berries
half a banana, save the other half
a teaspoon of super add ons: i used spirulina, protein powder, peanut butter powder (sounds gross in this but it works, i promise), berry powder (you can use beet powder too)
instructions:
1) just put everything in a blender
2) plate in a shallow bowl and add the other half of the banana, berries, trail mix (video soon!), and additional nuts and seeds
3) basil optional π
2) enjoy and be happy
i usually use a bunch of greens in my smoovie bowls so feel free to add those!
oh and don't forget to like the video and subscribe to the channel on youtube! link here: https://linktr.ee/thescoutburrows
ps: i ate the basil leaf
#recipes #shorts #reels #wheninbaguio #baguiocitycafe #scoutburrows #plantpowered #plantbased #vegetarian #baguiofoodie
sneak peek at vid #2 dropping on monday #sarap #sarap #sarap #baguiocity #wheninbaguio #scoutburrows #baguiofoodie #plantbased #smallbusiness
head over to youtube and click on the dingle bell π link on bio!