Hmm Foods are interesting topics isn’t it? Let me tell you some of my favourite foods and my favourite restaurants.

One of my all-time favourite is chocolates because of its taste. I am really the kind that likes white chocolates but I also like normal chocolates and dark chocolates. I have been addicted to chocolates because when I was still a kid my father, working abroad, always sends us chocolates. “The chocolate that melts in your mouth not in your hand” this is the tagline of M&M’s. I also have a lamp shade that has a design of M&M’s, and a chocolate dispenser. Today I have many favourites when it comes to chocolates like Toblerone, Cadbury, M&M’s, and Hershey’s and many more. I also like jellybeans. When it comes to dishes, Shrimp Sinigang is my most favourite. I also like sisig and baked macaroni. When it comes to chocolates, I like all chocolates except the dark chocolate of Cadbury because it is so bitter.
When it comes to restaurants, Shakey’s and Max’s is my favourite because if there is an occasion or none, we sometimes go to Shakey’s or Max’s to eat. That’s all I have to say when it comes to my favourite restaurants.

If you want to learn how to cook Shrimp Sinigang, Sisig, and Baked Macaroni, I will add the ingredients and procedures on how to do it.

Here’s how

Shrimp Sinigang
Ingredients:
* 1 Kilo Shrimp
* 12 pcs Tamarind (Sampaloc)
* 1 big Onion (diced)
* 3 big tomatoes (quartered)
* 2 pieces Radish (sliced)
* 1 bundle Sitaw (Strringbeans)
* 1 bundle Kangkong (cut into 2" long)
* 3 pieces long green pepper
* 5 cups ricewash or water
* Salt or Patis to taste
Procedures:
1. Boil Tamarind in rice wash or water to soften. Pound and extract all juices and set aside.
2. In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
3. Lower fire; add in Shrimps, Kangkong, Sitaw and green long pepper. Simmer for 5 minutes.
4. Season with salt and patis.
5. Serve hot.
Sisig
Ingredients:
* 1 1/2 kilo Pork head
* 1/4 cup grilled liver (diced)
* 2 small onions (minced)
* 2 pieces red pepper (minced)
* 1 head garlic (minced)
* 6 pieces hot chili pepper (minced)
* 2 tablespoons oil
* 1 cup vinegar
* 1 1/2 tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef stock
Procedures:
* Grill pork head for to remove hair.
* Boil pork head until tender.
* Take out all the meat and dice.
* In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
* Season with liquid seasoning, black pepper, and brown sugar.
* Pour in beef stock and cook until meat is tender and starts to oil again.
* Add minced chili pepper last.
* Serve on a sizzling plate.

Baked Macaroni
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients:
• 16 oz. elbow macaroni
• 8 slices center-cut bacon
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 Tbsp. butter
• 5 Tbsp. all-purpose flour
• 2 cups half and half
• 2 cups whole milk
• 1 cup shredded gruyere cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded fontina cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup French fried onions

Preparation:
1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
2. Prepare macaroni according to package directions for "al dente." Drain.
3. In a large, heavy saucepan, fry bacon until crisp. Remove to paper towels to drain.
4. Add onions and garlic to bacon drippings. Saute until soft, 3-5 minutes.
5. Add butter to saucepan. Whisk in flour. Cook, whisking constantly, 1-2 minutes.
6. Add half and half and milk, and cook until thickened, stirring occasionally.
7. Stir in gruyere, cheddar and fontina cheeses. Remove from heat when cheese melts completely. Toss cheese sauce with pasta. Crumble in bacon.

8. Transfer to prepared baking dish. Sprinkle Parmesan cheese and fried onions over top. Bake, uncovered, 15-20 minutes until top is golden.