tag:blogger.com,1999:blog-31708404668975101962024-03-15T01:01:49.886+08:00The Happy Tummy Kitcheni am finally reigning in my own cooking kingdom! weeeeeeee!!!Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-3170840466897510196.post-32113268710484734032012-08-10T17:18:00.002+08:002012-08-10T17:21:07.272+08:00Spinach and Artichoke Fondue<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2l90ed8MbNU6gMpkcPB2aP7VMEfcVroc1HgWqrWLJ9g_9kvZzCRMmImnppUhCTSmjQB4tq5vJU7bJZlPJtZ5UBKuR7o7PdDAJaW4ZIq5xKcsCdqTeIVAoiWhPwwMFMMZBBCRebY_NsBw/s1600/Spinach+and+Artichoke.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2l90ed8MbNU6gMpkcPB2aP7VMEfcVroc1HgWqrWLJ9g_9kvZzCRMmImnppUhCTSmjQB4tq5vJU7bJZlPJtZ5UBKuR7o7PdDAJaW4ZIq5xKcsCdqTeIVAoiWhPwwMFMMZBBCRebY_NsBw/s400/Spinach+and+Artichoke.JPG" width="331" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Isn't it wonderful to have pre-prepared food in your fridge, just in time for the rainy days?</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span><span style="font-size: small;">Call it coincidence, I have made a lot of it last week and tucked them in the fridge. Just in time when the heavy rain continuously poured down and flooded almost the whole of the metro and some provinces. Some roads were already not passable since late Monday night. Thank God I made it safe from my husband's office. I had to take him there as he has a flight to Cebu for a business trip on Tuesday. I made it home past 11PM at turtle speed. The wipers cannot much fight the strong rain no matter how fast it swishes. </span></span>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">So we live in the east and we were part of Ondoy's history. This time, however, our street was spared from the flood but the entrance to our village and the first streets were flooded, knee-deep. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />Since I already made cheesy spinach dip, The next on my "to try" list is to re-create <a href="http://www.cymarestaurants.com/" target="_blank">Cyma</a>'s <a href="http://www.cymarestaurants.com/#!__menu/vstc1=orektika" target="_blank">Spinach and Artichoke fondue</a>. I have <a href="http://www.foodnetwork.com/recipes/alton-brown/hot-spinach-and-artichoke-dip-recipe/index.html" target="_blank">searched</a> <a href="http://allrecipes.com/recipe/hot-artichoke-and-spinach-dip-ii/" target="_blank">for</a> and saved <a href="http://annies-eats.com/2010/11/17/spinach-artichoke-dip/" target="_blank">recipes</a> that are close to it or at least can lead me to the right direction and I then just added other ingredients.</span></span>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />Here's what i used:<br /><br />
about 500 grams of spinach leaves (can use more as the leaves will wilt after you boil them)</span>
<span style="font-size: small;">
<br /><br />about 1 1/2 cup artichoke hearts</span></span>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">about 1 cup of sun dried tomatoes sliced thinly<br /><br />
olive oil</span><span style="font-size: small;">
<br />
about 4 cloves of garlic minced<br />
1 tub sour cream<br />
1 block of cream cheese <br />
1/2 cup quick melting cheese<br />
1/4 cup parmesan cheese for the mixture + 1/4 cup for topping<br />
about a tablespoon of feta cheese <br />
mozarella cheese<br />
1 chicken bouillion cube<br />
milk or water (to act as a thinner)<br />
salt and pepper to taste<br /><br />
lemon slices, toasted bread slices
to serve<br /><br />
Directions: boil spinach and artichoke until tender and discard liquid, chop
leaves and artichoke to your liking, set aside.
<br /> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">in a pan, heat oil and saute garlic, put on low heat and pour the sour cream
and cream cheese. mix well until texture is soft and creamy. put in spinach,
artichoke, sun dried tomatoes, quick melting cheese, parmesan cheese, feta and
the chicken cube. add milk or water if its too thick, then salt and pepper to taste (or just pepper if you find it salty already)<br /><br />
assemble the dip on a baking pan, sprinkle with parmesan and mozarella cheese
and pop in the oven toaster for about 10 to 12 minutes until top is a bit
toasted. (my toaster is at 175C)</span></span>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />Serve hot with toasted bread or pita, also great when drizzled with a bit of lemon juice.</span></span>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span><span style="font-size: small;"><br /></span><span style="font-size: small;">For the past few days, aside from the flood, it was a busy time for
work too (though it has always been busy at work). This has
saved me during breaktime and beyond!</span></span>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />Glad that as of yesterday, the rain stopped, the flood gone almost all over. The sun is up and I look forward to sunnier days ahead. Have a great weekend everyone!</span></span>
Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com1tag:blogger.com,1999:blog-3170840466897510196.post-35793306628623142452012-06-27T00:00:00.000+08:002012-06-28T15:41:33.317+08:00Cheesy Spinach Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1yrHnWgZXLERekPqRG7pM5aGZU2hkNhCUBFL0e5q9BQOFlnePl3srywTfqBEmajQWj8ujP8vdx57-euP3tQBdtBVWXb9UKi0hK5A8zkgrk17X_Z7v0D7i6D1ZE644fqBZlWsozKOq0A/s1600/Nov+16,+2011+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1yrHnWgZXLERekPqRG7pM5aGZU2hkNhCUBFL0e5q9BQOFlnePl3srywTfqBEmajQWj8ujP8vdx57-euP3tQBdtBVWXb9UKi0hK5A8zkgrk17X_Z7v0D7i6D1ZE644fqBZlWsozKOq0A/s400/Nov+16,+2011+002.jpg" width="300" /></a></div>
<br />
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">I love eating at <a href="http://www.cibo.ph/" target="_blank">CIBO</a>. hmmm, who doesn't? :)</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">It was my friend Sheila who recommended Spinaci Zola and when I tried it, i instantly liked it. I religiously order it whenever we go there.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Last Father's day, we found out that Javie likes it so much, that he did not want to share it with us. Hmph. haha! Well, of course we did not let that happen! ;)</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Cibo's Spinaci Zola has Gorgonzola cheese. I would like to recreate the same thing at home, but it hurts to say I do not have any deli store nearby. Here we go with improvisations (or shall we say: maski-paps!). </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">So here's our home-made spinach dip: </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Water for boiling</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">250 grams spinach (i bought 3 bunches from the grocery) </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">about 4 cloves of garlic</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">olive oil</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1/2 cup cream cheese, softened</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1/2 cup + 1/4 cup guick melting cheese, grated (1/2 cup for the mix and 1/4 for topping)</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">salt and pepper </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">about 2 tbsp Parmesan cheese, grated (for topping) </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Prepare boiling water. While waiting for the water to boil, wash the spinach, drain and take off the leaves for boiling. Put spinach leaves in the pot of boiling water and allow 2 to 3 minutes to boil. drain well and wait for it to cool.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Chop spinach as fine as you can. You may want to use your electric chopper/food processor.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Pre-heat your oven toaster at 175C</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Heat olive oil in a pan, sauté garlic, add the chopped spinach. Give it, say, 2 to 3 minutes to cook with the oil and garlic, then put off the heat, add the cream cheese and 1/2 cup of the grated guick melting cheese. Add salt and pepper to taste. Mix well until everything is incorporated. At this point you may also want to add a glug or 2 of olive oil again.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Then put the mixture on your baking dish, sprinkle with the remaining 1/4 cup of grated guick melting cheese,and parmesan cheese. Put baking dish into the oven for 10 to 12 mins or until you see the top bubbling and cheese is a bit toasted already.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br />Best eaten with toasted bread, or like what you see on the photo, I used Fita biscuits (my favorite combination!). The other time I ate it with soda crackers, but it was just so-so!</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">While it's not anywhere near Cibo's version,
I am happy to say that it still is good n' cheesy no to forget healthy! What's important is, Javie really liked
it! </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Ahhh, joys of motherhood :) </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Next project: Spinach and Artichoke dip!!! :)</span></div>
<br />Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com0tag:blogger.com,1999:blog-3170840466897510196.post-16574613339495433942012-05-30T23:15:00.000+08:002012-05-30T23:17:57.688+08:00Potato Gratin with Creamy Cheese Sauce and Bacon Bits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiFTxdI-oUokuUxV7LGlSWj9alXr0bmVv2JjgnyGbKP6PTT07JFZDF0fRsg3x0HeJio6NLwnlvZD3exZ5SYr-efD4wxJeNTqgu3ss9wzZhpDi4hMx-QU_4XZxGQNyI36J86m2HSj0ZBw/s1600/May+2012+IPhone+257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiFTxdI-oUokuUxV7LGlSWj9alXr0bmVv2JjgnyGbKP6PTT07JFZDF0fRsg3x0HeJio6NLwnlvZD3exZ5SYr-efD4wxJeNTqgu3ss9wzZhpDi4hMx-QU_4XZxGQNyI36J86m2HSj0ZBw/s320/May+2012+IPhone+257.jpg" width="320" /></a></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">One of the joys of working from home is being able to spend a little more time in the kitchen, even if you barely have a minute left to "log in". I like the adrenaline rush when the pot is boiling and there goes my alarm saying "hey you gotta go now". Then come the sprinting and running up the stairs to my little office space. :)</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">We had so much potatoes last weekend. When Archie and I have our market day, he's actually in-charge of the vegetables. Because of too much excitement, he kind of "unintentionally" hoards tomatoes, onions, garlic (which I don't mind by the way because I love garlic!), carrots and potatoes. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">The first four are fine as we use them most of the time. Lately, the potatoes aren't used much. I have been watching on my diet for the past couple of months that I veered away from eating starchy foods (and lessened my carb intake and blah blah!) </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">So with all the potatoes piling up on our veggie tray, I figured they need to be given the attention they deserve! I thought of making mojos, mashed potatoes, sautéed potatoes with rosemary and gratin. I know, potatoes are very versatile! OK, so the debate in my mind (and tummy) went on for a few minutes and the gratin won! Which hubby was so happy about :)</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">I have no proper recipe for this, nor I followed a classic procedure on how to make a potato gratin. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Here's what I had and what I did: </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">8 medium-large potatoes</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">8 cloves of garlic, minced</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">olive oil</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">about 2 tbsps butter</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">about 200 grams of bacon, chopped</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">3 packs of all purpose cream </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">1/2 cup fresh milk </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">salt and pepper</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">2 blocks of quick melting cheese, grated</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">about 1 cup of grated mozzarella </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">First</span><span style="font-size: small;"> I buttered a 9 X 13 pan, set aside and pre-heat the oven at </span><span style="font-size: small;">180C. </span><span style="font-size: small;"> </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">I boiled the potatoes until they're tender enough but not to the point that they're mushy (I think this took about 30 mins to boil and make them tender) peeled and sliced them in rounds about 1/4 inch thick (I think this is thicker that the usual) and set them aside.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">For the creamy cheese sauce and bacon bits, I sautéed the garlic in olive oil and butter, then added the chopped bacon. When bacon was cooked, I poured the cream, about 1/2 cup of grated quick melting cheese and fresh milk, a little salt and pepper to taste.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">To assemble, I placed the first layer of the sliced potatoes on the buttered pan, poured some the sauce, just enough to cover the layer, sprinkled some grated cheese, then onto the next layer and so on. For this batch I had 3 layers. For the final topping, I used a combination of quick melting cheese (what's left of it) and mozzarella cheese. (I forgot I had Parmesan cheese. totally!)</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">I placed the pan in the oven for 35 to 40 minutes, rotating pan halfway through until the top was already a bit toasted and cream is bubbling. I placed the pan on the cooling rack and waited for a few minutes before serving. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br />
</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">So this was what I had for lunch on my busy Tuesday and Archie's "baon" for work! :)</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Ahhh, the perks of working from home = the joy of having home cooked meals, served warm with love <3</span></div>
<span style="font-size: small;"><br /></span><br />
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">P.S.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: small;">Days are getting busier and fuller. My little boy will be back to school next week! I didn't forget
that it was my blog's 3rd birthday last May 16. Belated happy birthday
bloggy! I so wanted to write a birthday post but that day was packed, as
well as the following day! So better late than never! ;)</span></div>
<br />Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com2tag:blogger.com,1999:blog-3170840466897510196.post-59476213761350937472012-04-11T21:56:00.031+08:002012-07-18T19:57:04.336+08:00Dulce de Leche Vanilla Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mN3BSPbUbWajvhc3gNTOwsy53GidZq5NhtxwozGV5RiQH8E8dqJNIA2mckWLxkWZU4W4JsNivGhyphenhyphenhd8EorLcVpSLTK-q3-m5ITHBxC5FxiVxjG-rkKSRHNX9bJMmNV3SxXYoxMT-lqA/s1600/April+4+to+10+2012+104.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5730142248961808818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mN3BSPbUbWajvhc3gNTOwsy53GidZq5NhtxwozGV5RiQH8E8dqJNIA2mckWLxkWZU4W4JsNivGhyphenhyphenhd8EorLcVpSLTK-q3-m5ITHBxC5FxiVxjG-rkKSRHNX9bJMmNV3SxXYoxMT-lqA/s400/April+4+to+10+2012+104.jpg" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><br style="font-family: verdana;" /><span style="font-family: verdana;">Happy Easter! :)</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">As happy as Easter, I am delighted to share with you that I have made my first vanilla cupcakes from scratch. My good friend, <a href="http://kittybunag.blogspot.com/">Kitty</a> has requested for vanilla-ish cupcakes. After searching for recipes, I believe I found inspiration from <a href="http://www.magnoliabakery.com/home.php">Magnolia Bakery</a>'s</span><span style="font-family: verdana;"> Vanilla <a href="http://www.magnoliabakery.com/bakedgoods_cupcakes.php">cupcakes</a>. </span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">The Magnolia Bakery <a href="http://www.foodnetwork.com/recipes/saras-secrets/magnolias-vanilla-cupcake-recipe/index.html">recipes</a> <a href="http://cupcakestakethecake.blogspot.com/2008/10/cupcake-recipes-from-magnolia-bakery.html">I</a> <a href="http://www.marthastewart.com/356079/magnolia-bakery-vanilla-cupcakes">found</a> <a href="http://www.food.com/recipe/magnolia-bakery-vanilla-cupcakes-133767">in</a> <a href="http://www.youtube.com/watch?v=EFU3gBHhfWE">sites</a> use self-rising flour + flour combination. I have no access to self-rising flour here so I researched on how to make it. It also requires 2 cups of sugar and 2 sticks of butter.<br /><br />One of my best friends, Toni, who's based in LA, mentioned to me that she finds the original too sweet </span></span><span style="font-size: 85%;"><span style="font-family: verdana;">and </span></span><span style="font-size: 85%;"><span style="font-family: verdana;">a bit dry</span></span><span style="font-size: 85%;"><span style="font-family: verdana;"> (</span></span><span style="font-size: 85%;"><span style="font-family: verdana;">must with the butter cream frosting?)</span></span><span style="font-size: 85%;"><span style="font-family: verdana;"> I value her opinion a lot. </span></span><span style="font-size: 85%;"><span style="font-family: verdana;">So for the sugar, I reduced mine to 1 and 3/4 cups.</span></span><span style="font-size: 85%;"><span style="font-family: verdana;">Also, based from my experiences in using butter alone (in cakes/cupcakes), the output usually ends up on the dry side even if I "undercook" it. So with that, </span></span><span style="font-size: 85%;"><span style="font-family: verdana;">I also added oil in the recipe.</span></span><span style="font-size: 85%;"><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">The use of Dulce de Leche as topping was inspired by </span><a href="http://www.estrels.com/" style="font-family: verdana;">Estrel's</a><span style="font-family: verdana;"> Caramel Cakes. I've been dreaming to try it since Archie's a fan but I was scared to try out chiffon! While I was at the planning stage for these vanilla cupcakes, there was a light bulb moment and I had a strong feeling that Dulce de Leche would be a perfect topping.<br /><br />And it was!</span><span style="font-family: verdana;"> Husband-approved. Yey!</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">So without further ado, here's my take on Vanilla Cupcakes (</span></span><span style="font-size: 85%;"><span style="font-family: verdana;">inspired by <a href="http://www.magnoliabakery.com/home.php">Magnolia Bakery</a>'s</span><span style="font-family: verdana;"> Vanilla <a href="http://www.magnoliabakery.com/bakedgoods_cupcakes.php">cupcakes</a>)</span></span><span style="font-size: 85%;"><span style="font-family: verdana;">:</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">2 and 3/4 cup all purpose flour</span><br style="font-family: verdana;" /><span style="font-family: verdana;"> 2 1/4 tsp baking powder</span><br style="font-family: verdana;" /><span style="font-family: verdana;"> 3/4 tsp salt</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 cup (2 sticks) unsalted butter, softened</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1/4 cup vegetable oil</span><br style="font-family: verdana;" /><span style="font-family: verdana;">2 cups sugar</span><br style="font-family: verdana;" /><span style="font-family: verdana;">4 large eggs, at room temperature</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 cup milk</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 teaspoon pure vanilla extract</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Preheat oven to 170C/350F. Line cupcake pans with liners and set aside. Mix flour, baking powder and salt. Set aside. </span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Put softened butter in a bowl. Cream butter until smooth. Add sugar, mix until fluffy, about 3 minutes. Add eggs, one at a time. </span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Add dry ingredients in 3 parts, alternating with the milk and vanilla. Mix well.</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Fill the cupcake liners with the batter, about 3/4 full, pop in the oven, rotate pan halfway through.</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Bake for 18 to 20 minutes (or 22 minutes max, in my opinion)</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Let cupcakes cool on a wire rack. Serve plain, or with your favorite topping/frosting.<br /><br />The cupcakes were a bit crusty on the outside, moist on the inside. The crusty part eventually became softer and moist after a few hours.</span></span><span style="font-size: 85%;"><br style="font-family: verdana;" /> <span style="font-family: verdana;">Note to self: On the next batch, I will add some more oil, maybe 2 more tablespoons, and will try a combination of brown sugar and white sugar to make a moister cupcake.</span></span><span style="font-size: 85%;"><span style="font-family: verdana;"></span><br style="font-family: verdana;" /><span style="font-family: verdana;">For the Dulce de Leche, as you can see in the photo, I made it 2 weeks ago and stored in the fridge. </span></span><span style="font-size: 85%;"><span style="font-family: verdana;"><a href="http://kusinanimanang.blogspot.com/2009/05/dulce-de-leche-caramelized-condensed.html">Tips and directions</a> can found in <a href="http://kusinanimanang.blogspot.com/">Manang's blog</a> :)</span></span><span style="font-size: 85%;"><span style="font-family: verdana;"> </span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Remove label of condensed milk and clean the can. Boil the can of unopened condensed milk for 2 hours in a pressure cooker, or 4 hours in a regular pot. </span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Fill the pot with water and make sure there's enough water to cover the whole can. About 2 to 3 inches above the can is okay. </span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">After the boiling process, set aside first and leave the can to cool before opening.</span><br style="font-family: verdana;" /><span style="font-family: verdana;">Spread over the cupcakes and enjoy! :) </span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;"></span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com2tag:blogger.com,1999:blog-3170840466897510196.post-26293983271100656972012-03-21T02:22:00.008+08:002012-03-21T03:04:25.313+08:00Scrambled Eggs with Chorizo and Bell Peppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vtwE8KWRIKfbgNOX3Ty6QSsTjBZb48hwkoAaR2Z6KJeqz8OOuRqCci4CK67CKfcLN3PB0h1cnfhk5anCdLVMpHrkWAAzrWrdC7D_13Mho89tXu_5l4oPBThqjKKzP3hR_vXWMFBDl9k/s1600/Chorizo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vtwE8KWRIKfbgNOX3Ty6QSsTjBZb48hwkoAaR2Z6KJeqz8OOuRqCci4CK67CKfcLN3PB0h1cnfhk5anCdLVMpHrkWAAzrWrdC7D_13Mho89tXu_5l4oPBThqjKKzP3hR_vXWMFBDl9k/s400/Chorizo.JPG" alt="" id="BLOGGER_PHOTO_ID_5722046721362869506" border="0" /></a><br style="font-family:verdana;"><span style="font-family:verdana;font-size:85%;">Can I just drop by real quick to say I'm stll here? :) Yes I am. Of course, still busy as always!<br /><br />I am so amazed with Instagram that I had to post this shot as/for my comeback post.<br /><br />I hardly post breakfasts here, not that I don't love breakfast, but I just (sad to say) have no sweet time to prepare breakfasts specials for the past few years, given the erratic schedule that Archie and I have, plus our school boy. Pre-school at this time is not all-play. Did I mention I make reviewers for exams? Did I mention that we have homework almost every-single-day? </span><span style="font-family:verdana;font-size:85%;">If you're an '80s or '90s kid, in your head I can hear you</span><span style="font-family:verdana;font-size:85%;"> say WT_ for that. But really, I can honestly say, it's good training for our boy! :)<br /><br />Today is one of the lucky days/lucky mornings that I rarely had - that I was able to prepare a breakfast special with my pantry's special guest: the Spanish Chorizo. I got it from Santis Delicatessen. This is actually a justified version of what I tried to make 2+ years ago. I am a longganisa fan since birth, so Chorizo is no exception. My bosses gave us an authentic spanish chorizo back in Dec. 2009 and I tried to put it together with the same cast (peppers and eggs) though aesthetically didn't look cute hehehe but reeeeeaaaaaaallly tasted soooo goood! Since then I craved for it but never met a nice chorizo since last weekend. So here you go with my initial breakfast special this year:<br /><br />Chorizo:<br />vegetable oil (about 3 tablespoons)<br />1 small onion, chopped<br />2 cloves garlic, minced<br />1 green bell pepper, sliced<br />1 red bell pepper, sliced<br />Spanish Chorizo (it's about 8 inches long), sliced<br />salt and pepper to taste (easy on the salt as the chorizo is already tasty!)<br /><br />Eggs:<br />vegetable oil (3 tablespoons)<br />6 small eggs<br />3 tablespoons milk<br />salt and pepper to taste<br /><br />First, heat oil on your skillet, sauté the onions until translucent, add the garlic, then the bell peppers, then Chorizo. Mix everything until Chorizo is done and its own orange oil is already out.<br />When finished, put the chorizo and peppers on a plate / bowl and set aside.<br /><br />For the scrambled eggs - before you start, slowly and carefully clean your pan with a paper towel to remove the oil, unless you want your eggs to be orange in color :)<br /><br />After cleaning up, beat eggs, milk, salt and pepper, heat oil on your skillet, then gently pour the egg mixture on the pan. make it low heat, then scramble!<br /><br />You may want to put the eggs beside the chorizo on your bowl/plate, or you may also present it as what you see on the picture above. Serve with garlic rice or bread, or eat as is. I super like eating it with Ciabatta bread.<br /><br />Mmmmm I can still smell it's fragrance.<br /><br />Well, good morning everyone! :)<br /></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com0tag:blogger.com,1999:blog-3170840466897510196.post-55583965734225948162012-01-28T05:21:00.005+08:002012-01-28T05:59:05.894+08:00Christmas Chocolate Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdQsuJSRs5r954n7meDpJ-0EI-CUwrSwR735wQpDruPAzc77ljJo_3qiFazfPbeoNX9NLqYJ3lJmepT8oBh2wT6rPrNOmh0itS2Qc0DjoKW1CTWjgfmgc-W4Hd0p7NOahDutqLRfHicI/s1600/Dec+9+2011+003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdQsuJSRs5r954n7meDpJ-0EI-CUwrSwR735wQpDruPAzc77ljJo_3qiFazfPbeoNX9NLqYJ3lJmepT8oBh2wT6rPrNOmh0itS2Qc0DjoKW1CTWjgfmgc-W4Hd0p7NOahDutqLRfHicI/s400/Dec+9+2011+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5702425318964533314" border="0" /></a><span style="font-size:85%;"><br style="font-family: verdana;"></span><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif][if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif][if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif][if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;">2 New Years have passed this month!!! Happy New Year and Happy Chinese New Year to all! </span></p> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;">Hope everyone had fun during the holidays! Mine was! It was pretty much packed with reunions here and there, cooking, baking, gift wrapping and last minute gift shopping! With work still included, you can say it was really a busy holiday!<br /><br />Sharing a photo of the Christmas-themed Chocolate Cupcakes I made for my cousin Kuya Bobby and his wife Ate Pam. </span><span style="font-size:85%;"><br /><br />I used Hershey's Perfect Chocolate Cake </span><span style="font-size:85%;"><a href="http://www.hersheys.com/recipes/184/HERSHEY%27S%20%22PERFECTLY%20CHOCOLATE%22%20Chocolate%20Cake.aspx">recipe</a> for the cupcakes. They are soooo moist and chocolatey. This recipe never failed me! This makes 24 cupcakes, or even 30 if you fill the pans halfway only. I also use this for our chocolate caramel cake! </span></p> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;">For the butter cream frosting, I used <a href="http://www.wilton.com/recipe/Buttercream-Icing">Wilton butter cream icing recipe</a>. I just lessened the amount of the powdered sugar to 3 ½ cups as it can be really sweet. </span></p> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;">Read: DIABETIC <span style="mso-spacerun:yes"> </span>:)<br /><br />I got the Christmas toppers from Manna Ingredients. They have loads of stuff there for baking,food packaging etc. I am happy to say that they don’t overprice their goodies. Promise. So to anyone there who will come across this entry and if you’re at the East side of Metro Manila, go ahead and visit their humble store. It’s along Marcos Highway, beside the entrance of Town and Country Village.</span><span style="font-size:85%;"><br style="mso-special-character:line-break"></span></p><p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;">Ok, I do know the fact that I have so much backlog and making up to do! I wish I can still find time somehow to share something here – at least once a week to or maybe once in 2 weeks? monthly? Quarterly? Tell me about it. </span></p> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;">With all the busyness before and what’s going on, though I am still very much inspired to cook (never lost that touch, thank God!) I feel that </span><span style="font-size:85%;">along the way - </span><span style="font-size:85%;">I lost the inspiration to write... Or, was I just too tired or too preoccupied?</span></p> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;">Signs, signs, signs. </span></p> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;">On a positive note - I believe that this year has a lot of beautiful promises. I will just go with the flow and try to stay focused at least 99% of the time, if not 100%!<br /></span></p> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;">This year’s going to be busier in all the corners of my life as an individual, a mom and a wife (no, Archie is not into politics, he’s just going to be busier too!). Despite that it will be busier; I will try my best to rest more, play more, reunite myself with writing… and playing the guitar (this is another side of me).</span></p><p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;"> Well, here I am, back for the new year! So, here's to a busy but wonderful, healthy, happy and successful 2013 to all! And here’s to another entry next week!? :P Cheers!</span></p>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com0tag:blogger.com,1999:blog-3170840466897510196.post-15369051604412640442011-10-14T12:19:00.084+08:002011-10-15T19:27:38.763+08:00Ham, Cheese and Chili Crepe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sKiPU2QZU4VNMVSVKxV2_ln7za_msvx_bsd6uKTP4HKGd2YprKxkWxa0DNCmRE7rGVCVES8CaaNxvpiq1ts_QoNzNAa89N2vj6DYp37BL3nDCCyHr6sDbaUvQeuVL2aUWqbCREnDojo/s1600/savory+crepe.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sKiPU2QZU4VNMVSVKxV2_ln7za_msvx_bsd6uKTP4HKGd2YprKxkWxa0DNCmRE7rGVCVES8CaaNxvpiq1ts_QoNzNAa89N2vj6DYp37BL3nDCCyHr6sDbaUvQeuVL2aUWqbCREnDojo/s400/savory+crepe.jpg" alt="" id="BLOGGER_PHOTO_ID_5663651746252991746" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQKKu_VsEcijNmzIIl2KWzoTRDruW0Z7UZI0ckmCoJpH4M0S0pExxou165YAJa97r8FIdn73p40AyDDZhekR41Z-8VnPI-oae9GiSpwZEzO8guUDy7SU4X2qUWwAuG450RbQxoh_kR88/s1600/Aug+2011+037.jpg"><br /></a><br /><span style=";font-family:verdana;font-size:85%;" >Changes, changes... as they say, there is nothing constant in this world except <span style="font-style: italic;">change</span>.<br /><br />When change comes, I press the panic button before trying to step back a little to understand what is going on and think things through. When I panic, I usually make mistakes. tsk tsk.. Though sometimes, I am happy to say it's the other way around. Yes, <span style="font-style: italic;">just </span>sometimes.<br /><br />At least! :)<br /><br />I wish changes, in all forms, is just as easy as changing your weekend food. I didn't go full circle, but I just tried to have something we don't usually have. Crepes. Oh yes, it's refreshing and rewarding after the changes, panic and the boo-boos... my boo-boos! :S<br /><br />This is a savory crepe inspired by Café Breton's Vesuve. Sheila had me try this back in December and I instantly loved it.<br /><br />For the ham filling, you'll need:<br /><br />vegetable oil<br />1 small onion, finely chopped<br />about 6 cloves of garlic, minced<br />3 to 4 ripe tomatoes, finely chopped<br />8 slices of cooked ham (not sweet), diced<br />Chili pepper flakes (start with half a teaspoon for a mild spicy kick)<br />pinch of salt and pepper<br />1/2 bar of quick melting cheese (this is about 100 grams, you can grate a little extra of you want)<br /><br /><br />Prepare the filling - heat the oil and sauté the onions until translucent, add the garlic, then tomatoes. When tender, add the ham, then sprinkle the pepper flakes, add just a pinch of salt and pepper. Set aside.<br /><br />For the basic crepe recipe, I got it from the book <a href="http://www.thejoykitchen.com/books.lasso?tag=1997&menu=two">Joy of Cooking</a>. I just made a little changes below:<br /><br />1 cup all purpose flour<br />3/4 tsp salt<br /><br />1 cup warm milk<br />1/2 cup warm water<br />4 eggs<br />4 tablespoons butter, melted<br />extra 6 teaspoons of butter (for the pan)<br /><br />mix dry ingredients (flour, salt or sugar) and set aside. melt butter, set aside<br />in a large bowl, mix the milk, water, eggs and add melted butter. Mix well<br />slowly add the dry ingredients by sifting it through the bowl, then mix thoroughly until there are no lumps anymore. I like my milk and water warm as it dissolves the dry ingredients faster.<br /><br />Note: This makes about 6 crepes. I am using a 9-inch non-stick pan. You can prepare the crepe batter ahead of time and store it in airtight container in the fridge.<br /><br />To prepare the crepe, heat your pan, melt a teaspoon of butter and pour a ladle of the crepe batter (I pour about 1/2 cup) and tilt the pan in circular motion until you achieve the round form of the crepe. Cook until the bottom is ok, about 2 minutes on low to medium heat, like if you see a little toasted color under, then that's good.<br /><br />Then in the center of the crepe, put about 2 tablespoons of the ham filling and a tablespoon or more of grated quick melting cheese, then fold the crepe. Careful on folding as the crepe tends to tear. I suggest you use two cooking spatulas/turners when you fold the crepe. If you want to cook/prepare all the crepes first, go ahead :)<br /><br />The crepe batter is also good for sweet/dessert crepes. Just omit the salt and add 4 to 5 tablespoons of sugar (will post our dessert crepe soon!)<br /><br /><br />I am in the process of learning to accept the other side of change. That: it's not always bad, that it's not something to be scared about. I should think that change is also a step towards improvement. So here I am, resting on this well deserved weekend, preparing myself to embrace the changes that will come.<br /><br />Happy weekend! :)<br /><br /></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com1tag:blogger.com,1999:blog-3170840466897510196.post-49394773165808083252011-07-01T18:26:00.011+08:002011-07-01T21:39:15.940+08:00Cake Pops and a mini baby shower surprise<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2CseP4ZlGoVHWak1aGfG6IKcs8JlricQMEW1HtmQXJlE18fsMdB1CJoRVSiaBukyME7W4lATa3kLp1DKVmgtmSlT23eByhp4dGk-_8emfMUP89t4KZUyimvOfQoWewCxbazIbe6sD-o/s1600/June+2011+016.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4Ga_kZobmYwAB9den2o4OnAYuV7dK2DKHsR-0bASUgK4LJcFsCQAas1fTLeMZOKD2tivp4GMcVxMzwa0lhg0_ZkX6hWnfIz_iK8zbQPSJJd5ANX6TwUGen0b7d7_TPw7UxS6Kr5rRQQ/s1600/june+26-30+018.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4Ga_kZobmYwAB9den2o4OnAYuV7dK2DKHsR-0bASUgK4LJcFsCQAas1fTLeMZOKD2tivp4GMcVxMzwa0lhg0_ZkX6hWnfIz_iK8zbQPSJJd5ANX6TwUGen0b7d7_TPw7UxS6Kr5rRQQ/s400/june+26-30+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5624328593670791666" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:verdana;">Nope, not me. My good friend Ross will be bringing her second little princess out in a few weeks . Ross was born with a sweet tooth but was under strict "sweets diet" in her childhood days because her mom was super taking care of her teeth (She really has nice teeth by the way so good job Tita Lita!) </span><br /><br /><span style="font-family:verdana;">Anyways, she likes cake pops, so these cute, pretty, pink cake pops were made as souvenirs for the mini baby shower my colleagues, bosses and I had for her this morning :) Thanks and good job to us all! As we have seen this morning, the surprise brought her to tears! (Awwww!)</span><br /><br /><span style="font-family:verdana;">Lolli-cakes, cake pops, cake balls, cake truffles or whatever you want to call it, is starting a craze. I've been really curious and eager to make them since I came across </span><a style="font-family: verdana;" href="http://www.bakerella.com/">Bakerella</a><span style="font-family:verdana;"> and </span><a style="font-family: verdana;" href="http://cupcakestakethecake.blogspot.com/search/label/Cake%20Pops">features</a><span style="font-family:verdana;"> from </span><a style="font-family: verdana;" href="http://cupcakestakethecake.blogspot.com/">Cupcakes Take The Cake</a><span style="font-family:verdana;"> , only to find out that my cousins in the US have been making cake pops for quite sometime now. Way to go Kuya Aljan and Ate Eileen!</span><br /><br /><span style="font-family:verdana;">I am in no way able to give a history of it but I can tell you that my first few attempts failed. I thought it was so easy to make, but it wasn't. Talk about Disaster and Drama. My cousin said to just keep practicing. so I did. </span><br /><br /><br /><span style="font-family:verdana;">I have used as guide the basic recipes from </span><a style="font-family: verdana;" href="http://www.bakerella.com/red-velvet-cake-balls/">Bakerella</a><span style="font-family:verdana;">, </span><a style="font-family: verdana;" href="http://www.thekitchn.com/thekitchn/tips-techniques/how-to-make-cake-pops-078637">The Kitchn</a><span style="font-family:verdana;"> and sought help from the super detailed photos, </span><a style="font-family: verdana;" href="http://veronicascornucopia.com/2011/05/12/cake-pops-balls-truffles-troubleshooting-faq/">troubleshooting</a><span style="font-family:verdana;">, plus a video tutorial on how to dip cake pops from </span><a style="font-family: verdana;" href="http://veronicascornucopia.com/2010/01/20/cake-pops-2/">Veronica's Cornucopia</a><span style="font-family:verdana;">. I was able to surpass the cake pop dilemma because of them. Thank you!</span><br /><br /><span style="font-family:verdana;">To make about 3 to 4 dozens, you need a cake baked in a 13 X 9 pan or two 8" round pans. If you have all the time in the world, you can bake from scratch. Bless your heart. </span><br /><br /><span style="font-family:verdana;">You can definitely use store-bought box mix, or grab a ready made cake. </span><br /><br /><span style="font-family:verdana;">In my case, I combined my left over cupcakes. I have been inspired by <a href="http://80breakfasts.blogspot.com/">Chichajo</a>'s <a href="http://80breakfasts.blogspot.com/search/label/leftovers">mission to resurrect left overs</a> in any way possible, give them justice and honor in their new form. I've been trying to do so in left over dishes and now I have applied her wisdom to left over cakes and cupcakes by making these cake pops. You see, sometimes I crave for cakes or cupcakes, bake dozens of 'em (for cupcakes), eat them everyday for consecutive days and realize that I and my fellows here can't finish them off anymore. The little boy has his own share of eating them but me thinks he can't have sweets overdose!</span><br /><br /><span style="font-family:verdana;">So I had 15 pieces leftover chocolate cupcakes (9) and red velvet cupcakes (6) </span><br /><br /><span style="font-family:verdana;">- crumble them in a stainless steel bowl and set aside. My left overs amounted to just about half of the original basic recipe. </span><br /><br /><span style="font-family:verdana;">For the chocolate melt, I found chocolate bars easier to use so i used approx 500 grams of white chocolate bar, chopped and melted (double boiler) and I added about 1/4 teaspoon of red food color to make it pink. Pretty sprinkles c/o the ever reliable Manna Ingredients and the Cocoa Pantry.</span><br /><br /><br /><span style="font-family:verdana;">When I saw the results of this latest attempt, I had a feeling of triumph as it's giving better texture, the chocolate hardens and there was no "falling off" happening. Cheers to that! :)</span><br /><br /><span style="font-family:verdana;">Here are some things I learned from blogs, watching tutorials on cake pops and my own disasters:</span><br /><br /><span style="font-family:verdana;">To make presentable cake pops, one must have patience and energy to go back and forth the fridge and working table. Prayer is very powerful. </span><br /><br /><span style="font-family:verdana;">If helper is available. By all means, let them help. Thank you Gemma and Abi. They designed their own cake pops but I have no permission to post it here :P</span><br /><br /><span style="font-family:verdana;">Best to use bars and melt them in a double boiler. I have tried to melt it in low heat in the microwave but it doesn't work well for me.</span><br /><br /><span style="font-family:verdana;">Whisk the melted chocolate a few times to release heat before dipping your cake balls. </span><br /><br /><span style="font-family:verdana;">Take out 2 or 3 pops at a time because in our kind of weather, the cake balls tend to soften fast, ergo the chocolate will not harden and the ball will fall off the lollipop stick (I am speaking from experience)</span><br /><br /><span style="font-family:verdana;"> You need fast working hands when putting sprinkles as the chocolate melt dries fast because of cold cake ball. </span><br /><br /><span style="font-family:verdana;">Now with all these in place, I am looking forward to make another batch. The little boy is turning 4 next week and maybe I can give it a go if time permits! :)</span><br /><br /><span style="font-family:verdana;">Happy weekend everyone! :)</span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com4tag:blogger.com,1999:blog-3170840466897510196.post-37163224435122229332011-05-31T01:10:00.024+08:002011-05-31T02:28:59.644+08:00Tonkatsu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnE9lPrDCv2IAa70HcpfL2ICWD2AWZj4nUT4iiGXqpmOzg2HibOUPyIzbrl5ttWM0Lxdj0EwQrg-_XTan9eywjms4gwavVQdmjVtviWiGICPX711RhGNvNTBTHat4C3lDikmdpnbSHcs/s1600/6.11.10+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnE9lPrDCv2IAa70HcpfL2ICWD2AWZj4nUT4iiGXqpmOzg2HibOUPyIzbrl5ttWM0Lxdj0EwQrg-_XTan9eywjms4gwavVQdmjVtviWiGICPX711RhGNvNTBTHat4C3lDikmdpnbSHcs/s400/6.11.10+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5612558203846772418" border="0" /></a><span style="font-size:85%;"><br /><br /></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family: verdana;">I was introduced to Japanese food about 20 years ago when my Papa took me for dinner in a small (and slightly hidden) Japanese resto in <a href="https://foursquare.com/venue/13762705">Cartimar market</a>. There, I got my first taste of tempura. Later, we discovered other restos, tried out new dishes (and realized I can somehow eat sashimi, as well as realized that it's not all about tempura *lol*)<br /><br />Despite my love for cooking, I never thought of cooking Japanese - until recently. Archie and I like to dine at Omakase and savor each and every dish we order. <a href="http://en.wikipedia.org/wiki/Tonkatsu">Tonkatsu</a> is one of our favorites.</span></span></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family: verdana;"> </span></span></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family: verdana;">As we know, Japanese food has special ingredients, and somehow can't be really substituted by a regular pantry staple. Thank God again for asian condiments at the supermarket! Last week, while doing my grocery I paid a visit again to the imported section lane. I felt like I was dumbfounded looking at all the stuff there. As usual, after having my second, third and fourth thoughts, my own free will let my hands take hold of a bottle of each: Rice Wine, Mirin and an all-around stir fry sauce. Pricey indeed, but then again they will be so useful anyway! Since husband likes Tonkatsu, I say why not give it a try? First, I searched for <a href="http://allrecipes.com/Recipe/ashleys-chicken-katsu-with-tonkatsu-sauce/Detail.aspx">recipes</a> <a href="http://www.food.com/recipe/tonkatsu-sauce-24158">online</a> to get inspiration. So my friends, here's my first attempt on Tonkatsu:<br /><br /><span style="font-weight: bold;">Breaded Pork<br /><br /></span>500 grams pork tenderloin<br /></span></span></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family: verdana;">flour<br /></span></span></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family: verdana;">salt and pepper<br /></span></span></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family: verdana;">2 small eggs<br />2 tablespoons milk<br />japanese bread crumbs<br />vegetable oil for frying<br /><br /><span style="font-weight: bold;">Tonkatsu sauce<br /><br /></span>1/4 cup ketchup<br />4 teaspoons mirin<br />4 teaspoons rice wine<br />4 teaspoons soy sauce<br />4 teaspoons Worcestershire sauce<br />1 and 1/2 to 2 tablespoons sugar<br />1/4 teaspoon ground allspice<br />1/4 teaspoon garlic powder<br /><br />Heat Oil in a medium to low heat (giving you just enough time for it to be deep-fry ready, while you are coating all the pork)<br /><br />For the pork, beat eggs and milk in a bowl, set aside. Place flour and japanese bread crumbs on separate plates.<br /><br />Season the flour with salt and pepper.<br /></span></span></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family: verdana;"><br /></span></span></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family: verdana;"><br />Dredge pork first into flour, dip in egg mixture, and lastly, bread crumbs. Repeat process until all pork pieces have been coated. I learned from cooking shows to use one hand for the dry ingredients, and one for the wet. It works :D<br /><br />Fry pieces until golden brown, drain-drain-drain on paper towels, cut in serving pieces.<br /><br />For the sauce, mix all ingredients together until you achieve a smooth consistency. You can serve it on a smaller sauce plate or drizzle on top of the pork. Serve on top of steamed rice (preferable Japanese, of course!) and steamed veggies or shredded cabbage </span></span></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family: verdana;">on the side!</span></span></span><br /><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family: verdana;"><br /><br />For my next project, I shall search for dashi stock for my first attempt on Katsudon! Wish me luck! :)<br /><br /><br /></span></span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com2tag:blogger.com,1999:blog-3170840466897510196.post-4532366547429796092011-05-16T23:55:00.006+08:002011-05-17T00:13:43.642+08:00Baked Salmon a la Conti's<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50d3dk_jvqSCcuvjffaOdyOUSzRB1ezNN59WYBzOe0NoJCvdmpTnDuEY1faPphXbMmUCZvEBSdOdlEF6MENGMtV92_MpQRLOj7LAK9MyCdnMRUNbCj_tmaNmURuPiqm2KNAMbzYrHhH8/s1600/Feb+and+March+2011+100.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50d3dk_jvqSCcuvjffaOdyOUSzRB1ezNN59WYBzOe0NoJCvdmpTnDuEY1faPphXbMmUCZvEBSdOdlEF6MENGMtV92_MpQRLOj7LAK9MyCdnMRUNbCj_tmaNmURuPiqm2KNAMbzYrHhH8/s400/Feb+and+March+2011+100.jpg" alt="" id="BLOGGER_PHOTO_ID_5607343439973508738" border="0" /></a><span style="font-size:85%;"><br /><br /><span style="font-family:verdana;"><br />I am definitely not one of the most updated people when it comes to the newest things in the universe: gadgets, movies, restos and famous resto foods. Name it.<br /><br />So... new restos, food craze... I do have a wish list though ;)</span><br /><br /><br /><span style="font-family:verdana;">It was just recently that I got to try <a href="http://www.contis.ph/menu-entrees-seafoods.asp">Conti's</a> baked salmon. Ok, I know you are just about to laugh or maybe you are now - hehehe that's ok! :)<br /><br />I have been there waaaaay way back. I have heard of that baked salmon a couple of times from friends raving about how good and tasty it is and all that jazz. Fine. I just don't know why I didn't get to try it before.</span><br /><br /><span style="font-family:verdana;">so anyway, better late than never! Archie took me there for brunch just recently and finally, in my own taste buds, I'm already able to relate to my raving friends.<br /><br /><span style="font-style: italic;">Sabi nga</span> ni <a href="http://en.wikipedia.org/wiki/Kris_Aquino">Kris Aquino</a> once upon a time in a cooking segment in one of her talk shows--- <span style="font-style: italic;">ang sarrrrrrrrraaahhhhhhp!</span></span><br /><br /><br /><span style="font-family:verdana;">*Fireworks* </span><br /><br /><span style="font-family:verdana;"><span style="font-style: italic;">At bilang nagustuhan ko siya</span>, of course, I definitely had plans of re-creating it at home. Just to add a little personal touch, I put some breadcrumbs on top of the cheesy mixture. </span><br /><br /><span style="font-family:verdana;"><br />Here goes the experiment:</span><br /><br /><span style="font-family:verdana;">1 salmon fillet</span><br /><span style="font-family:verdana;">salt and pepper</span><br /><span style="font-family:verdana;">Juice of half a lemon</span><br /><br /><br /><span style="font-family:verdana;">Cheese Garlic-Mayo topping</span><br /><br /><span style="font-family:verdana;">½ block cream cheese - softened</span><br /><span style="font-family:verdana;">About 3 tbsp mayo</span><br /><span style="font-family:verdana;">1 to 1 and a half tbsp garlic chopped finely (if you want it more garlicky, just add a bit more)</span><br /><span style="font-family:verdana;">About 3/4 cup Parmesan cheese (1/2 cup for the cream mixture and 1/4 for the topping)</span><br /><span style="font-family:verdana;">Salt and pepper to taste</span><br /><span style="font-family:verdana;">Breadcrumbs (optional. I like it w/ breadcrumbs, but the one served at Conti's does not have this)</span><br /><br /><br /><span style="font-family:verdana;">Garnish - Buttered Vegetables:</span><br /><br /><span style="font-family:verdana;">Mixed vegetables</span><br /><span style="font-family:verdana;">2 tbsp butter</span><br /><span style="font-family:verdana;">salt and pepper to taste</span><br /><br /><br /><span style="font-family:verdana;">Directions:</span><br /><br /><span style="font-family:verdana;">Rub salmon fillet with salt and pepper, then lemon juice for about 20 minutes</span><br /><br /><span style="font-family:verdana;">While salmon is marinating, mix thoroughly the cream cheese, mayo, garlic, parmesan cheese, salt and pepper. set aside.</span><br /><br /><span style="font-family:verdana;">Pan fry salmon about 2 to 3 mins on both sides</span><br /><br /><span style="font-family:verdana;">Pre-heat toaster/turbo. Assemble the fried fish on baking tray, then top w/ cheese garlic mayo mixture, sprinkle w/ remaining parmesan cheese and bread crumbs, bake in toaster/turbo for about 10 to 15 mins at 175C</span><br /><br /><span style="font-family:verdana;">Microwave mixed vegetables w/ 2 tbsp butter for about 20 to 30 seconds until butter is melted, season with salt and pepper.</span><br /><br /><span style="font-family:verdana;">Put out the baking tray and surround the baked salmon with butter vegetables. You can actually use other veggies like brocolli, cauliflower, baguio beans, sayote, carrots strips if desired.</span><br /><br /><span style="font-family:verdana;">It came out pretty much ok, and tastes fairly the same, less the paella rice as it is served in the resto.</span><br /><br /><span style="font-family:verdana;">If Salmon isn't too expensive, this can be a regular on my monthly menu! You might also want to try it if you are a Salmon lover! Hope you like it! :)</span><br /><br /><span style="font-family:verdana;">Now back to my resto-wanna-go-wish-list. By the way, Happy second birthday, Happy Tummy bloggy! :)</span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com5tag:blogger.com,1999:blog-3170840466897510196.post-65673059820841700002011-05-08T19:44:00.031+08:002011-05-09T11:38:32.627+08:00Almondigas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaaxvf0qk46XG5n3I_xCYKfKwhN8q0S_ThjxWEK6Ou6ENDPJD1qfdvFQMBN39LMBsNA9gou2E-TAdIFb8Zs87-7sgPYtvp7vdW-mIpKLpa3oGY3uABaVptEZGBuiKKdxJqsBLTox2nk4/s1600/IMG_7377.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaaxvf0qk46XG5n3I_xCYKfKwhN8q0S_ThjxWEK6Ou6ENDPJD1qfdvFQMBN39LMBsNA9gou2E-TAdIFb8Zs87-7sgPYtvp7vdW-mIpKLpa3oGY3uABaVptEZGBuiKKdxJqsBLTox2nk4/s400/IMG_7377.JPG" alt="" id="BLOGGER_PHOTO_ID_5604310286883835218" border="0" /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> </a><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">Happy Mother's Day to all drop dead gorgeous fabulous rockin' super mommies out there and that means all of us moms and moms at heart (<span style="font-style: italic;">kapal? sinali ko talaga sarili ko?!</span>)</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">As a tribute to my Mommy Tess, I would like to feature a meal I learned from her. <a href="http://www.google.com/webhp?sa=N&hl=en&tab=lw#hl=en&site=webhp&q=Almondigas&tbs=dfn:1&tbo=u&sa=X&ei=rY3GTYvsIofcvwPcx_mWAQ&ved=0CBkQkQ4&bav=on.2,or.r_gc.r_pw.&fp=9ecd9e91e08e01f">Almondigas</a> (some call it <a href="http://www.google.com/webhp?sa=N&hl=en&tab=lw#hl=en&site=webhp&q=Albondigas&tbs=dfn:1&tbo=u&sa=X&ei=go7GTd3GEY-8vQOT4OyhAQ&ved=0CBUQkQ4&bav=on.2,or.r_gc.r_pw.&fp=9ecd9e91e08e01f">Albondigas</a>) Actually, <span style="font-style: italic;">pina sosyal ko lang!</span> We just call it Miswa <span style="font-style: italic;">at</span> Meatballs. Hehehe!</span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">Mommy prepares this at home back in my childhood days. Sometimes I volunteer to help when it's time to form the ground pork into balls. I remember I had so much fun getting messy with my hands while forming the meatballs! This is one of my comfort foods aside from <a href="http://thehappytummykitchen.blogspot.com/2009/05/youre-adobo-dorable.html">Adobo</a>. Whether it's summertime or the rainy season you can't go wrong with this. My mom's recipe even has chopped <span style="font-style: italic;">singkamas </span>to add crunch in the meatballs (but I have no time to add them in my recipe anymore! :P )<br /></span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">the recipe here at home is easy to prepare, here goes:</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;"><span style="font-weight: bold;">Meatballs:</span><br /></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">1/2 kilo ground pork</span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">1 small onion, chopped finely (you can use half the onion and just keep the other half in the fridge if you don't want a strong onion flavor)<br /></span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">1 small carrot grated (this adds color and a little bit of sweetness)</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">Salt and Pepper to taste</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">About 2 teaspoons of cornstarch or flour as binder (sometimes I don't use this anymore and they still hold together w/o it)</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">Vegetable Oil for frying</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;"> </span></p> <p style="font-weight: bold;font-family:verdana;" class="MsoNormal"><span style="font-size:85%;">For the miswa soup:</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">about 2 cloves garlic, minced</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">1 small onion, minced</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">2 small tomatoes, sliced</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">4 to 5 cups<span style=""> </span>water</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">1 piece Chicken or Beef Bouillon Cube</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">about 100 g miswa noodles</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">Fish sauce to taste</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">Pepper to taste</span></p> <p style="font-weight: bold;font-family:verdana;" class="MsoNormal"><span style="font-size:85%;">Garnish:</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">a few pieces of spring onions, chopped</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">Mix the ingredients for the meatballs. Let it rest in the fridge for at least 30 mins. From experience, it's actually easier to form them when they are chilled. After the chilling process, form the mixture into 1 inch balls (or bigger if you want) and fry until cooked well. Drain on paper towels and set aside.</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">For the miswa soup:</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">sauté onion, garlic and tomatoes. Add water and bouillon cube and simmer for about 15 minutes. Then add the miswa noodles and simmer until cooked. Season with fish sauce and pepper to taste.</span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">I like to put in the meatballs in a bowl of miswa soup and garnish it with spring onions. I also like to put some toasted garlic if it's available at home. yummy <span style="font-style: italic;">itey</span>! :)<br /></span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">Mommy Tess has always been my idol and to her I owe a lot of my cooking know-hows. But that's not all! She became my instant Mom when my Mama went to heaven (she’s my Mama’s eldest sister). My Papa was very busy working to be able to provide for me that he couldn't really take care of me 24/7, as much as he wanted to, so </span><span style="font-size:85%;">for the first years of my life, </span><span style="font-size:85%;">he entrusted me to Mommy Tess and she worked together with Daddy Ed (her husband), my Lola (Nanay Floring) and my Yaya (my Mama’s Yaya too!), My Ate R and Kuyas J and O tagged along in the process. Boy, it took so many of them to raise the little me!<br /></span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">Wish I could tell you more about this part of my life but I don't want to take so much of your time! ;)</span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">So anyway, t</span><span style="font-size:85%;">his is for you, Mommy Tess! Thank you so much! I know you still cook miswa <span style="font-style: italic;">at </span>meatballs there in California sometimes. I assume though you are now using ground chicken! ;)</span><span style="font-size:85%;"> </span><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">To my Mama, thank you for your love and guidance, I know you are happy up there watching us. I know if WE had a choice, YOU are still here with us. Papa and I love you very much :)<br /></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;">Once again </span><span style="font-size:85%;">to all drop dead gorgeous fabulous rockin' super mommies</span><span style="font-size:85%;">… Happy Mother’s Day! <span style="">;)</span></span></p><p class="MsoNormal" style="font-family:verdana;"><br /><span style="font-size:85%;"><span style=""></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;"><br /></span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:85%;"><br /><span style=""></span></span></p>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com2tag:blogger.com,1999:blog-3170840466897510196.post-89435498800626377672011-05-04T18:10:00.013+08:002011-05-04T23:21:23.895+08:00Chicken In Pandan Leaves<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQLxmqc7_aouLqIH1JGWviI6BvstlMtt3y5k4R8YDprsBf-MP7vLn86ekUphA6ToILLcxZdT5AyMU14HtjW76wUFi-1pny2xqbLu4YRhihVfa1gMwxmaZ2K1qzWu3Tu5TY79YWXlVmmc/s1600/8.25.10+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQLxmqc7_aouLqIH1JGWviI6BvstlMtt3y5k4R8YDprsBf-MP7vLn86ekUphA6ToILLcxZdT5AyMU14HtjW76wUFi-1pny2xqbLu4YRhihVfa1gMwxmaZ2K1qzWu3Tu5TY79YWXlVmmc/s400/8.25.10+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5602801608934194306" border="0" /></a><span style="font-size:85%;"><br /><span style="font-family:verdana;">I think this is the most real time entry I have ever made in my almost 2 years of (</span><span style="font-style: italic;font-family:verdana;" >inconsistent</span><span style="font-family:verdana;">) blogging :) </span><br /><br /><span style="font-family:verdana;">We had this for lunch last Monday and the little boy liked it that he ate it again the following day (there were some leftovers hihi.)</span><br /><br /><span style="font-family:verdana;">I was introduced to Thai restos back in college. I used to eat with my dad in Dusit Thani and my cousins in SukoThai. My all time favorite in the menu of both restos are the chicken pandan and bagoong rice. I would very much like to make my bagoong rice soon as it is a great pair for the chicken! </span><br /><br /><span style="font-family:verdana;">Since the sesame sauce needs tamarind paste, I wasn't able to try it yet a few years ago. There were limited to no Asian ingredients available in groceries back then and they are only available in specialty stores. Now I am happy to say that both supermarkets of SM and Robinson's near our place already offer Asian ingredients (yey!) Sheila and I spotted the Tamarind paste while we were doing our grocery and of course we grabbed it right away. :)</span><br /><br /><span style="font-family:verdana;">This came from my ever reliable Yummy Mag from the May 2009 ish. It can also be found </span><a style="font-family: verdana;" href="http://www.yummy.ph/recipe/chicken-in-pandan-leaves">online</a><span style="font-family:verdana;">. The original recipe used chicken breasts fillets, but I used thigh fillets instead since I like it that it absorbs more flavor than white meat. Maybe that's why the little boy liked it as it's so tasty! Of course, I liked it just as much! :)</span><br /><br /><span style="font-family:verdana;">For the chicken you will need:</span><br /><br /><span style="font-family:verdana;">1/2 kilo chicken thigh fillets cut into squares (2X2 inches)</span><br /><span style="font-family:verdana;">Pandan leaves for wrapping chicken, washed and towel dried</span><br /><span style="font-family:verdana;">vegetable oil for frying</span><br /><br /><span style="font-family:verdana;">For the marinade:</span><br /><br /><span style="font-family:verdana;">1 1/2 tablespoons cornstarch</span><br /><span style="font-family:verdana;">1 1/2 tablespoons oyster sauce</span><br /><span style="font-family:verdana;">1 1/2 tablespoons soy sauce</span><br /><span style="font-family:verdana;">1/4 teaspoon pepper</span><br /><span style="font-family:verdana;">2 teaspoons sesame seeds</span><br /><br /><span style="font-family:verdana;">For the sesame sauce:</span><br /><br /><span style="font-family:verdana;">3/4 cup warm water</span><br /><span style="font-family:verdana;">1/4 cup tamarind paste</span><br /><span style="font-family:verdana;">1/4 cup brown sugar</span><br /><span style="font-family:verdana;">1 tablespoon oyster sauce</span><br /><span style="font-family:verdana;">1 tablespoon fish sauce</span><br /><span style="font-family:verdana;">1 tablespoon sesame oil</span><br /><span style="font-family:verdana;">1 teaspoon sesame seeds</span><br /><br /><span style="font-family:verdana;">Procedure:</span><br /><br /><span style="font-family:verdana;">In a bowl, combine ingredients for the marinade. Add chicken and marinate for at least 20 minutes or overnight. (I marinated it for about 2 hours and it was really tasty, maybe because of chicken thighs?)</span><br /><br /><span style="font-family:verdana;">While the chicken is marinating, I already prepared the sauce: In a small saucepan, pour warm water over tamarind paste and let it sit for 5 minutes and add the rest of the ingredients. Simmer for 10 minutes. Serve on the side.</span><br /><br /><span style="font-family:verdana;">After the marinating process, wrap the marinated chicken in pandan leaves. It's actually good to use long pandan leaves so you can tie both ends to lock it. Deep-fry in medium hot oil until golden brown.</span><br /><br /><span style="font-family:verdana;">I loved the smell of the kitchen while i was frying the chickies. The sweet smell of pandan really rocks! </span><br /><br /><span style="font-family:verdana;">Best served with hot rice... better yet, bagoong rice! :) Enjoy!<br /></span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com1tag:blogger.com,1999:blog-3170840466897510196.post-57490094414898150452011-01-29T00:04:00.005+08:002011-01-31T19:00:47.432+08:00Pork Cordon Bleu and Pesto Cream Cheese Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKco9j__2UiXxCNdX3ZsFPpAuFgK8HGJ9rm9Sa_owUGnkRTHiaFLTJn0ory5esb96kKOfz6dBv_Q7tpForW0XUCb8zpt0cKibabjEjoAxaJDspdGWnAjhVQxqdVv4aqEIOU3XovPMw5x4/s1600/2.11.10+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKco9j__2UiXxCNdX3ZsFPpAuFgK8HGJ9rm9Sa_owUGnkRTHiaFLTJn0ory5esb96kKOfz6dBv_Q7tpForW0XUCb8zpt0cKibabjEjoAxaJDspdGWnAjhVQxqdVv4aqEIOU3XovPMw5x4/s400/2.11.10+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5567268923689773890" border="0" /></a><span style="font-size:85%;"><br /><span style="font-weight: bold;font-family:verdana;" >Happy New Year! :)</span><br /><br /><span style="font-family:verdana;">I guess my goal to write often will always be part of my wishlist *lol*</span><br /><br /><span style="font-family:verdana;">A lot of things get in the way here and there but I would still love to spare a little time sharing something here - like this super easy and cheesy dish! It's fun to make and it's not the same as what we're used to, which is chicken. It was our helper back in my highschool days who taught us how to make these. The mini "pork rolls" were sealed by toothpicks and fried in oil. This version has a little more to it - the bread crumbs, eggs and the works, plus pesto cream cheese as dip. Yum!!!</span><br /><br /><br /><span style="font-weight: bold;font-family:verdana;" >Pork Cordon Bleu</span><br /><br /><span style="font-family:verdana;">about 8 pieces pork tenderloin cut thinly (size is about 4 X 5) or thin pork chops w/o the fat and skin</span><br /><span style="font-family:verdana;">salt and pepper to season</span><br /><span style="font-family:verdana;">quick melting cheese, cut in sticks (size that fits in pork when you roll it, i was able to consume 1/2 of the cheese bar)</span><br /><span style="font-family:verdana;">toothpicks (for sealing)</span><br /><br /><span style="font-family:verdana;">flour</span><br /><span style="font-family:verdana;">2 eggs</span><br /><span style="font-family:verdana;">Japanese bread crumbs / Panko</span><br /><span style="font-family:verdana;">Vegetable Oil for frying</span><br /><br /><span style="font-weight: bold;font-family:verdana;" >Pesto Cream Cheese Sauce</span><br /><br /><span style="font-family:verdana;">1 tbsp butter</span><br /><span style="font-family:verdana;">1/2 cup of cream cheese </span><br /><span style="font-family:verdana;">1/2 cup milk</span><br /><span style="font-family:verdana;">2 tbsp ready made pesto</span><br /><span style="font-family:verdana;">salt and pepper to taste</span><br /><br /><br /><span style="font-family:verdana;">- season the pork w/ salt and pepper, place the cheese sticks in the middle, fold sides and ends over cheese and roll up; secure each with a toothpick. Dip roll-ups in flour, then egg mixture, then roll in crumbs and fry until golden. Drain well. Remove toothpicks carefully for presentation purposes!<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">*you can put garlic bits or bacon bits or what have you in the rolls ups together with the cheese!</span></span><br /><span style="font-size:85%;"><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">- on low heat: melt butter in pan, add cream cheese and milk, simmer until cheese has melted, then add the pesto, salt and pepper to taste and serve w/ pork cordon bleu</span><br /><br /><br /><span style="font-family:verdana;">Cheese is really overflowing in this recipe but it won't hurt our diet if this will be eaten occasionally! :) Serve with hot rice or can be served as </span><span style="font-style: italic;font-family:verdana;" >pica-pica</span><span style="font-family:verdana;"> too! I know...the holidays are over and summer is definitely coming (<span style="font-style: italic;">beach! beach!</span>). But this does not stop me from eating anything delicious! This is where the 3-day diet programs and tankinis come in! :P </span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com0tag:blogger.com,1999:blog-3170840466897510196.post-84537689801748642472010-12-27T10:55:00.004+08:002010-12-27T11:43:43.655+08:00Happy Holidays! :)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnvwzxX8zCg16CX6SPKtc2seyio19Qh8wRovMkKoJGJExUVAElJgjt2Zwidk_zgweSCvhSQn_kH8sXdzAldIDGlGYZIBzrx_dlr8N6D0EslNzN6IcyqfL1M_oid8p7y-BIA2hcVGHYms/s1600/Christmas+Weekend+2010+060.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnvwzxX8zCg16CX6SPKtc2seyio19Qh8wRovMkKoJGJExUVAElJgjt2Zwidk_zgweSCvhSQn_kH8sXdzAldIDGlGYZIBzrx_dlr8N6D0EslNzN6IcyqfL1M_oid8p7y-BIA2hcVGHYms/s400/Christmas+Weekend+2010+060.jpg" alt="" id="BLOGGER_PHOTO_ID_5555190466083538562" border="0" /></a><br /><span style="font-size:85%;"><span style="font-style: italic; font-weight: bold;font-family:verdana;" >Merry Christmas everyone! :) </span><br /><br /><span style="font-family:verdana;">Here's something our family gave to our relatives for this holiday season - Banana Chocolate Chip cupcakes with Chocolate Buttercream. As always, Banana and Chocolate go well together, thus we have these cupcakes, and how much more good will it be if you top some chocolate butter cream on it? :)</span><br /><br /><span style="font-family:verdana;">I used my favorite </span><a style="font-family: verdana;" href="http://thehappytummykitchen.blogspot.com/2009/06/banana-chocolate-chip-bread.html">Banana Chocolate Chip bread</a><span style="font-family:verdana;"> recipe for the cupcakes. Then I just reduced the time to 20 minutes, rotating the pan halfway. 1 recipe makes about 15 cupcakes. The chocolate butter cream recipe was inspired by </span><a style="font-family: verdana;" href="http://www.wilton.com/recipe/Chocolate-Buttercream-Icing">two</a><span style="font-family:verdana;"> </span><a style="font-family: verdana;" href="http://www.joythebaker.com/blog/2010/12/vanilla-cupcakes-with-chocolate-buttercream/">recipes</a><span style="font-family:verdana;">.</span><br /><br /><span style="font-family:verdana;">It's still a busy time now and hope to be back soon!</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Have a blessed, healthy and happy 2011! :)</span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com0tag:blogger.com,1999:blog-3170840466897510196.post-58918726243966571352010-09-27T13:15:00.013+08:002010-09-27T14:35:52.452+08:00Home Made Pan de Sal<a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5DY8dijMgO8LQCYaEIsmpXEBJBBh2Tid3KT21z1MpL5qdjjvgJJqUxRy6gTsgCtWtQx0fCVnnxMMUpOHmDrbpbyVc3SopKJ7ZjD7guWGh8TssQ6mKtFo0oNxrVMZuDvMELvhb_mXVu48/s1600/7.25.10+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5DY8dijMgO8LQCYaEIsmpXEBJBBh2Tid3KT21z1MpL5qdjjvgJJqUxRy6gTsgCtWtQx0fCVnnxMMUpOHmDrbpbyVc3SopKJ7ZjD7guWGh8TssQ6mKtFo0oNxrVMZuDvMELvhb_mXVu48/s400/7.25.10+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5521468217130015314" border="0" /></a><br /><span style=";font-family:verdana;font-size:85%;" >Isn't it a such wonder to be able to make your own bread? I have been inspired by several people whom I think have considered bread making from home a passion and another level of therapy. I believe I can consider it the same- after so many repeats of this well-loved Filipino Pan de Sal.<br /><br />During my childhood, I used to wake up with either fried rice or pan de sal on the table. I love them both of course. Fried rice has always been part of my breakfast list until now. As for pan de sal in this present time - as much as I love to have it all the time, there is no <span style="font-style: italic;">panaderia</span>/bakery nearby. I much more like having newly baked pan de sal than having commercial ones in stock. In the neighborhood where I grew up, when you walk out of our street, there's plenty of bakeries left and right! Oh boy, who would not want to wake up smelling freshly baked bread?<br /><br />Glad I found this <a href="http://panlasangpinoy.com/2009/08/13/filipino-food-bread-of-salt-pandesal-recipe/">easy recipe</a> from Panlasang Pinoy. Kuya Vanjo is a genius. His recipes and videos are very helpful and easy to understand. Makes you feel like some sort of an expert already. Thanks <a href="http://panlasangpinoy.com/about-2/">Panlansang Pinoy</a>!<br /><br />This version below has a little more sugar since I like my pan de sal sweet ;) I arranged the recipes in parts and in order of the procedure.<br /><br /></span><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;"><b style="">Ingredients:</b></span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">1 tbsp white sugar</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">2 and 1/4 teaspoon active dry yeast</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">1 ¼ cup fresh milk, warm</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;"> </span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">2 cups <a href="http://www.themayakitchen.com/index.php?view=257">MAYA all purpose flour</a></span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">2 cups bread flour</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">½ cup white sugar</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">1 tsp salt</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">1 tsp baking powder</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;"> </span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;"> </span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;"> </span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">5 tbsp butter, melted</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">1 tbsp cooking oil</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">1 piece raw egg</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;"> </span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">Approximately 1/2 cup flour for dusting flat surface</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">1 cup bread crumbs for coating</span></p> <p style="font-family: verdana;font-family:verdana;" class="MsoNormal" ><span style="font-size:85%;"><br /><b style="">Procedure:</b><br /><br />1. Prepare about 3 baking pans with wax paper. Set aside.</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">2. Combine the yeast, 1 tbsp sugar, and warm milk and stir until the yeast and sugar are fully dissolved (Set aside and continue the rest of the steps. Mixture will be bubbly and frothy in about 10 minutes, just in time after you have prepared the other steps!)</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">3. In a large mixing bowl, combine the dry ingredients starting with the MAYA all purpose flour, bread flour, 1/2 c sugar, salt, and baking powder. Mix well with a whisk.</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">4. Add the melted butter, cooking oil, egg and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed.</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">5. In a flat and floured surface, knead the dough until the texture becomes fine.</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">6. Mold the dough into a ball. Cover the mixing bowl with a damp cloth and let the dough rise for at least 1 hour to 1 hour and a half in a warm area.</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;"><i>- You may opt to prepare the dough in the evening for a "slow rise" in the fridge (covered with cling wrap) until the following day.</i></span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">7. After the rising process, put the dough back to the flat and floured surface and divide into 4 equal parts</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">8. Roll each part until it forms a log</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">9. Slice the log diagonally or horizontally (These slices will be the individual pieces of the pan de sal)</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">10. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper. Sliced part facing up! (make sure to provide enough space between each sliced dough because they will have a second rise)</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">11. Cover the prepared dough slices with a slightly damp cloth and set aside for another 15 to 20 minutes for the second rise.</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">12. while the dough is on its "second rise process", pre-heat the oven at 375F or 190C</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">13. After the second rise, pop them in the oven and bake for 15 minutes. You can rotate your pan de sal tray on the 10th minute to achieve an even texture and color.</span></p> <p style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">14. Turn off the oven and bring out the freshly baked pan de sal. Makes about 35 to 40 pieces.</span></p> <span style=";font-family:verdana;font-size:85%;" ><br />Best served with butter and jam or marmalade, bacon on the side and your favorite coffee or hot chocolate!<br /><br /><br />I made wheat pan de sal once - the dough is heavier and it needed more moisture and more time to rise and bake than using bread flour + all purpose flour.<br /><br />Making pan de sal almost every week brings value added cheers and fun at home, especially to my little big boy who likes bread...<br /><br /></span><a style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oGZM3dm2eMK0TuOsGeypt5_0mjbjQmXHMI7NowyM3_FJAtlzpiJGeLb_VVRwuR916Dp0LFLe8hyD2vhB8xMwieivqVFjv_oJSr3-dMO8CFiGq-4wir0mOi8222TvVM7lANtjfmVfKps/s1600/7.25.10+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oGZM3dm2eMK0TuOsGeypt5_0mjbjQmXHMI7NowyM3_FJAtlzpiJGeLb_VVRwuR916Dp0LFLe8hyD2vhB8xMwieivqVFjv_oJSr3-dMO8CFiGq-4wir0mOi8222TvVM7lANtjfmVfKps/s400/7.25.10+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5521470297331475554" border="0" /></a><br /><span style=";font-family:verdana;font-size:85%;" ><br /></span><div style="text-align: center;font-family:verdana;"><span style="font-size:85%;">and discovered he likes kneading it too :)</span><br /></div><span style=";font-family:verdana;font-size:85%;" ><br /><br /></span><a style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLQMZaSE-wdepDkiyM9BmxrUxgwdx5hGfklfkfuLjKmYpbhh3yededEEStn1olMSHhbkK3lRlugWEsdILoUHVYqX33GFxWCcB37SYZMb41gjh1cHfOTvYcBynq4ZVCYs5fNMGoIhNCkY/s1600/8.25.10+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 216px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLQMZaSE-wdepDkiyM9BmxrUxgwdx5hGfklfkfuLjKmYpbhh3yededEEStn1olMSHhbkK3lRlugWEsdILoUHVYqX33GFxWCcB37SYZMb41gjh1cHfOTvYcBynq4ZVCYs5fNMGoIhNCkY/s400/8.25.10+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5521468220402867874" border="0" /></a><br /><span style=";font-family:verdana;font-size:85%;" >Here's to wishing more opportunities or should I say <span style="font-style: italic;">stolen </span>moments of MYOB (making your own bread) and eating them too :)<br /><br /><br />Will be here again soon :)</span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com1tag:blogger.com,1999:blog-3170840466897510196.post-85063224431017256092010-05-16T16:32:00.010+08:002010-05-17T09:26:38.273+08:00Adobo Flakes and Blog's 1st Birthday!<span style="font-size:85%;"><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1cR-54iME7hzVpIG8lU6x_CStucgmmsI6NHFnivQ7W6KlUJF3MhV5SXIHzReGL_XO47clxVrGn-SyZgdFKc9PUVXU7LhnIhB_eQ-gK3ggLkbN32K8sFGgVejigjrffP8tC704comU0k/s1600/11.5.2009+049.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1cR-54iME7hzVpIG8lU6x_CStucgmmsI6NHFnivQ7W6KlUJF3MhV5SXIHzReGL_XO47clxVrGn-SyZgdFKc9PUVXU7LhnIhB_eQ-gK3ggLkbN32K8sFGgVejigjrffP8tC704comU0k/s400/11.5.2009+049.jpg" alt="" id="BLOGGER_PHOTO_ID_5471792644931863362" border="0" /></a><br /><br /><span style="font-family: verdana;">It was just last year when </span><a style="font-family: verdana;" href="http://thehappytummykitchen.blogspot.com/">The Happy Tummy Kitchen</a><span style="font-family: verdana;"> blog was born. And my first entry? </span><a style="font-family: verdana;" href="http://thehappytummykitchen.blogspot.com/2009/05/youre-adobo-dorable.html">Adobo</a><span style="font-family: verdana;">. So how about paying tribute to my all time favorite dish on my blog's first birthday? This time, it's all flaked up! I have been experimenting on adobo flakes for quite sometime and thought I have figured out an easy way to do it - without having to use forks and fingers to flake the meat.</span><br /><br /><span style="font-family: verdana;">I prefer to use pork as most would use chicken for adobo flakes. I use the big pork cuts from the grocery - either Lomo or Kasim, boil them or pressure cook them first to make them really really tender, drain the liquid (store stock/broth for future use in freezer) then start cooking your adobo, the way you like it, just simmer until it becomes a little dry, mix, mix, mix and press the meat with your cooking spoon/cucharon. If the meat is really tender, it will eventually loosen up and become thready/flaky and will fry in its own oil :)</span><br /><br /><span style="font-family: verdana;">You might also want to try the sandwich version. Just ready 2 bread slices: layer 1 slice, then put mayo side up, adobo flakes, 1 lettuce leaf , about 2 tomato slices, then 1 slice of bread with mayo spread side down... then potato chips on the side. Lovely. :) <br /><br />Sharing with you a photo of my sandwich, back in 2008:</span><br /><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauc85jkBY4Ti2XPk_oerc-EBQ_jbrB6uPgNJpigclQhxuZVkjht5JlDByz_V-6cGu6CYYFzjBNY6CEKevHlyuF_VqD88-FomxYExmauEgthy0Z0L7LypMMIYlkPDWHYzWTiToxmM7RYE/s1600/IMG_6104.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 296px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauc85jkBY4Ti2XPk_oerc-EBQ_jbrB6uPgNJpigclQhxuZVkjht5JlDByz_V-6cGu6CYYFzjBNY6CEKevHlyuF_VqD88-FomxYExmauEgthy0Z0L7LypMMIYlkPDWHYzWTiToxmM7RYE/s400/IMG_6104.JPG" alt="" id="BLOGGER_PHOTO_ID_5471999173464128994" border="0" /></a><br /><span style="font-family: verdana;">Yep, that's moi!</span><br /><br /><br /><span style="font-family: verdana;">How time flies! It has been 365 days since I started this little hobby. I wish I could have shared more during the past months. Forgive me for my promises were broken, my goal of reaching a hundred recipes in 1 year - gone with with wind hehehe but it's not over of course! For now,there are just so many things to take care of. I do wish that soon when all things fall into place, there will be much more time again to doodle my little dishes-worth-sharing-with-you :)</span><br /><br /><span style="font-family: verdana;">Thank you to <a href="http://80breakfasts.blogspot.com/">the</a> <a href="http://kusinanimanang.blogspot.com/">amazing</a> <a href="http://pinkbytes.blogspot.com/">bloggers</a> <a href="http://chuvaness.livejournal.com/">who</a> <a href="http://vampireinthecity.blogspot.com/">have</a> <a href="http://tkkt.wordpress.com/">been</a> <a href="http://daphneosena.livejournal.com/">my</a> <a href="http://alearningmom.blogspot.com/">source</a> <a href="http://domesticatediva.livejournal.com/">of</a> <a href="http://bakitnamanganun.blogspot.com/">inspiration</a> <a href="http://gourmetgoodies.blogspot.com/">and</a> <a href="http://www.marketmanila.com/">got</a> <a href="http://blogs.salon.com/0001399/2002/08/25.html">my</a> <a href="http://themerlinmenu.blogspot.com/">drive</a> <a href="http://pochanginamo.blogspot.com/">to</a> start my own food journal. And to my good friends who drop by, thank you so kindly! :)</span><br /><br /><span style="font-family: verdana;">See you soon! :)</span><br /><br /><br /><br /></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com7tag:blogger.com,1999:blog-3170840466897510196.post-80427542820664381062010-04-21T00:00:00.010+08:002010-04-21T00:55:29.739+08:00Lemongrass Chicken Barbecue<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM49hwiGCpW3m8nEGlRIFBZJVn-DJC4O-v230DV_pUWxmwT_kcJ1VNtKbVnOHFdV1GuH74U47AjV8hJLMFCOi2UZR6295SPtKvWezZk4p7LNlsYLz52sVhEdezPFP-7a_ExT38Ix8neBo/s1600-h/3.3.10+026.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM49hwiGCpW3m8nEGlRIFBZJVn-DJC4O-v230DV_pUWxmwT_kcJ1VNtKbVnOHFdV1GuH74U47AjV8hJLMFCOi2UZR6295SPtKvWezZk4p7LNlsYLz52sVhEdezPFP-7a_ExT38Ix8neBo/s400/3.3.10+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5446651205291376226" border="0" /></a><span style="font-size:85%;"><br /><br /><span style="font-family:verdana;"><span style="font-weight: bold;">Goodbye March and hello there April</span> - well, it's already almost goodbye too. I didn't know it would take me this long to come back here. Well, aside from my clingy little boy getting clingy-er everyday, there's still a lot more going on. Happenings so nice to know and chat about. Some you'd rather not even think about - though they haunt you in your sleep blah blah blah! :P</span><br /><br /><span style="font-family:verdana;"><span style="font-weight: bold;">I need to get back to my sanity. Like right now.</span> So, here I am again. I don't have any more excuses!</span><br /><br /><span style="font-family:verdana;">Before I continue - I just want to share some blessings during the past month: Archie got me a flat screen for my PC as a </span></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >"wala lang"</span><span style="font-size:85%;"><span style="font-family:verdana;"> gift (MS Excel is more fun!) , a long keyboard wrist pad with massage beads (because I am scared to have <a href="http://en.wikipedia.org/wiki/Carpal_tunnel_syndrome">carpal tunnel syndrome</a>) and a small LED light lamp (so I can sneak in my station while the little boy is asleep and no big lights on!). Yey! Thank you bunnywabbit! :)</span><br /><br /><span style="font-family:verdana;">Ok back now.</span><br /><br /><span style="font-family:verdana;">My kitchen adventures have been intensified because of this </span><a style="font-family: verdana;" href="http://www.yummy.ph/">wonderful magazine</a><span style="font-family:verdana;">, </span><a style="font-family: verdana;" href="http://pinkbytes.blogspot.com/">and</a><span style="font-family:verdana;"> </span><a style="font-family: verdana;" href="http://80breakfasts.blogspot.com/">great</a><span style="font-family:verdana;"> </span><a style="font-family: verdana;" href="http://kusinanimanang.blogspot.com/">food</a> <a style="font-family: verdana;" href="http://www.pinkbites.com/">blogs</a><span style="font-family:verdana;"> and </span><a style="font-family: verdana;" href="http://allrecipes.com/">recipe</a><span style="font-family:verdana;"> </span><a style="font-family: verdana;" href="http://www.foodnetwork.com/">sites</a><span style="font-family:verdana;">. I have always been using usual Barbecue commercial marinades but when I found this, I felt like I have to try it right away, and it was a success indeed!</span><br /><br /><span style="font-weight: bold;font-family:verdana;" >Lemongrass Chicken Barbecue</span><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >original recipe: page 30, Yummy Magazine Jan/Feb 2010</span><span style="font-size:85%;"><br /><br /><span style="font-family:verdana;">8 pcs boneless chicken thighs/breasts, trim excess fat and cut into 1 1/2 inch pcs</span><br /><span style="font-family:verdana;">salt and pepper to taste</span><br /><span style="font-family:verdana;">3 tbsp finely chopped <a href="http://en.wikipedia.org/wiki/Cymbopogon">lemongrass</a>/<span style="font-style: italic;">tanglad</span></span><br /><span style="font-family:verdana;">3 tbsp minced garlic</span><br /><span style="font-family:verdana;">2 tbsp spring onions, chopped</span><br /><span style="font-family:verdana;">3/4 cup barbecue marinade (I used Mama Sita's)</span><br /><span style="font-family:verdana;">2 tbsp brown sugar for a little sweetness (optional, not part of original recipe)</span><br /><br /><span style="font-family:verdana;">- lightly season chicken with salt and pepper. I had mixed chicken thighs and breasts (Archie likes white meat, while I like red)</span><br /><span style="font-family:verdana;">- in a bowl, mix together lemongrass, minced garlic, spring onions and barbecue marinade. You may want to add brown sugar if (like me) you like your barbecue sweet :) Mix well.</span><br /><span style="font-family:verdana;">- Pour marinade on chicken and mix altogether with your clean hands. Marinate for at least 6 hours or overnight.</span><br /><span style="font-family:verdana;">- Skewer chicken , about 3 to 4 pieces per stick, grill over charcoal or grill pan, for about 5 to 6 minutes skin side down, then for another 3 to 4 minutes, on the other side. Brush chicken with left over marinade once in a while, while grilling.</span><br /><br /><span style="font-family:verdana;">For my friends who use turbo broiler - this is my homework. I shall update you all as soon as I get this done! :)</span><br /><br /><span style="font-family:verdana;">This is something new and something to look forward to on the next grilling session!</span><br /><br /><span style="font-family:verdana;">Belated happy summer to all. The heat is really scorching hot, so is the barbecue!</span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com0tag:blogger.com,1999:blog-3170840466897510196.post-53157880590256215282010-03-09T23:35:00.007+08:002010-03-10T14:48:55.319+08:00Banana Chocolate Nutella Smoothie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy8ja4FCkpYyc1oadUvLSeeFs6VaEbfrWOJ1P58FSsSvEsQnJ9owvkBjmFIfzYD04xLIcDb4n8d68PFTu625d2slAiKsMQ4JbpyUMk26EkAhj3VQ8Y6ZKDd4oIyo2M5YTDDonK0ClKtqA/s1600-h/7.2.09+036.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy8ja4FCkpYyc1oadUvLSeeFs6VaEbfrWOJ1P58FSsSvEsQnJ9owvkBjmFIfzYD04xLIcDb4n8d68PFTu625d2slAiKsMQ4JbpyUMk26EkAhj3VQ8Y6ZKDd4oIyo2M5YTDDonK0ClKtqA/s400/7.2.09+036.jpg" alt="" id="BLOGGER_PHOTO_ID_5446658349331572498" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-family:verdana;">This was inspired by our team's ever memorable team building trip in <a href="http://en.wikipedia.org/wiki/Boracay">wherelse but there</a> (?!)<br /></span><br /><br /><span style="font-family:verdana;">For a little twist, I combined peanut butter and Nutella for a more nutty action.</span><br /><br /><span style="font-family:verdana;">For 3 medium sized cocktail glasses, I used:</span><br /><br /><span style="font-family:verdana;">3 ripe lacatan bananas</span><br /><span style="font-family:verdana;">about 1/2 cup of nutella</span><br /><span style="font-family:verdana;">about 1/2 cup of peanut butter (local - Lily's peanut butter. Love it to bits!)</span><br /><span style="font-family:verdana;">about 3 cups full cream milk</span><br /><span style="font-family:verdana;">1 tsp of vanilla</span><br /><span style="font-family:verdana;">brown sugar - I suggest you drop a teaspoonful one at a time and do your taste test.</span><br /><span style="font-family:verdana;">1 cup of crushed ice </span><br /><br /><br /><span style="font-family:verdana;">Lucky you if your blender can crush ice really well!<br /><br /></span><span style="font-family:verdana;">Mine cannot crush thoroughly so I manually shaved ice through my manual ice shaver! Yes, like <span style="font-style: italic;">pawis-steering</span>.</span><br /><br /><span style="font-family:verdana;">For more creamy texture - if you have vanilla ice cream handy, by all means add a scoop!</span><br /><br /><span style="font-family:verdana;">What to do: mix them altogether in your blender and slurp-slurp-slurp! (Or you may opt to chill it longer)</span><br /><br /><br /><span style="font-family:verdana;">The heat is definitely ON!</span></span> <span style="font-size:85%;"><span style="font-family:verdana;">How's your aircon doing?</span></span><br /><span style="font-size:85%;"><span style="font-family:verdana;"><br />I have been to this wonderful promised land for just four times and been ordering Mango Shake like there's no tomorrow on the first three trips. Just for kicks, I tried this on my fourth visit and so glad I did. Of course, I will still have my Mango Shake - but now I know what else to get on my 5th, 6th and so on...<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">BORACAY, 'til we meet again!<br /><br /><br /><br /></span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com2tag:blogger.com,1999:blog-3170840466897510196.post-7608080931131657792010-03-09T18:07:00.009+08:002010-03-09T23:03:09.395+08:00Vegetable Samosas (Not so!)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQDVJQLrKiK0YnVPsY-EEZLJUsiJ3DCXNZUfBYhazu68dH3Rp9Bhqvh1MEiQZPxTjLPXKR7-tS72nA02CuPQh1-OCjS30CYCV4U8fZ_rgV_Xk_s1ucmDQ2dTKvBBe2Rt_OhnNGOkTZ70/s1600-h/2.22.10+042.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQDVJQLrKiK0YnVPsY-EEZLJUsiJ3DCXNZUfBYhazu68dH3Rp9Bhqvh1MEiQZPxTjLPXKR7-tS72nA02CuPQh1-OCjS30CYCV4U8fZ_rgV_Xk_s1ucmDQ2dTKvBBe2Rt_OhnNGOkTZ70/s400/2.22.10+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5446573867240534210" border="0" /></a><span style="font-size:85%;"><br /><span style="font-family:verdana;">I have been craving for Max's veggie lumpia bites that I have tasted during Cana's christening and Archie and I thought it's something close to Samosas. (</span><a style="font-family: verdana;" href="http://www.facebook.com/romibaniqued">Cana</a><span style="font-family:verdana;">: my God daughter, daughter of my friend and former boss) </span><br /><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >Tutal</span><span style="font-size:85%;"><span style="font-family:verdana;">, it was the weekend and I had a little bit of time to do it since Javie was taking his siesta and Archie is sleeping the day away.</span><br /><br /><span style="font-family:verdana;">I know, I know they don't look exactly like the real samosas :P they are bordering empanaditas or triangular lumpia. Hehehe.</span><br /><br /><span style="font-family:verdana;">This was my first ever attempt to use Phyllo pastry, so please forgive me for violating her rights and not giving her some justice. I wanted to make some Baklava but I do not have enough goodies for it so I decided to make it into something healthy.</span><br /><br /><span style="font-family:verdana;">However, this did not come out really right - Aesthetically speaking. It appeared in other shapes and sizes and the ones on the photo are the nicer ones, mind you. </span><span style="font-family:verdana;"></span><br /><br /><span style="font-family:verdana;">I wish I read more carefully on </span><a style="font-family: verdana;" href="http://greekfood.about.com/od/tipsnutritionmenus/qt/handling_fyllo.htm">how to thaw it</a><span style="font-family:verdana;"> as it is indeed a delicate kind of pastry. I wish I researched more BEFORE I made these. This was too much excitement in action!<br /><br />Being too excited/gullible is my weakness. Sad to say.<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">But I am happy to tell you that the </span><a style="font-family: verdana;" href="http://www.samosa-recipe.com/Vegetable_Samosa.html">filling recipe is really good</a><span style="font-family:verdana;">. I just added some chopped cabbage and used chicken broth instead of vegetable stock. Then I wrapped them in various ways since the pastry is really breaking already, I was on panic mode. <span style="font-family: verdana;">Then I fried, drained then placed on paper towel</span></span><span style="font-family: verdana;"> to absorb excess oil.</span><br /><br /><span style="font-family:verdana;">On how to wrap samosas properly, please watch </span><a style="font-family: verdana;" href="http://www.youtube.com/watch?v=kWjg3zdEx3w">this</a><span style="font-family:verdana;">.<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">Therefore I learned.<br /><br />So in the future, I shall be more diligent in following package instructions, get away with food waste and save money! Or else, use lumpia wrapper :P</span><br /><br /></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com0tag:blogger.com,1999:blog-3170840466897510196.post-47048557844550380382010-03-04T22:48:00.005+08:002010-03-05T00:38:34.469+08:00Stir Fried Beef Strips and Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsM-W5u64hoLZyCwytgQ1hfvHR8Q_Aux74iNRShVmK5OY_bgwNrEuHeTCxQEcS1-g8KarC0LbRtvEGw-wfsstNX6R3W4vyI82vgb18evcIztK5RKwYaCQ9h5P4CsweSZJK14bgIeIOAk/s1600-h/2.11.10+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 317px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsM-W5u64hoLZyCwytgQ1hfvHR8Q_Aux74iNRShVmK5OY_bgwNrEuHeTCxQEcS1-g8KarC0LbRtvEGw-wfsstNX6R3W4vyI82vgb18evcIztK5RKwYaCQ9h5P4CsweSZJK14bgIeIOAk/s400/2.11.10+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5444792216078949154" border="0" /></a><span style=";font-family:verdana;font-size:85%;" ><br />While brain is still functioning on second wind motion, the little boy has gone to his dreamland of <a href="http://en.wikipedia.org/wiki/The_Backyardigans">Backyardigans</a> and <a href="http://www.google.com.ph/imglanding?q=diego%20the%20animal%20rescuer&imgurl=http://www.euclidlibrary.org/Libraries/Kids/Diego.sflb.ashx&imgrefurl=http://www.euclidlibrary.org/Programs/Event/09-08-13/Go_Diego_Go_It_s_Jungle_Time.aspx&h=408&w=360&sz=163&tbnid=p0HmbtlCeEThKM:&tbnh=125&tbnw=110&prev=/images%3Fq%3Ddiego%2Bthe%2Banimal%2Brescuer&hl=en&usg=__sx-EDAl86hQYQR-QI8QpQ-1qKL4=&ei=s9qPS4ndCcuHkQWm66D5DA&sa=X&oi=image_result&resnum=4&ct=image&ved=0CBsQ9QEwAw&start=0#tbnid=p0HmbtlCeEThKM&start=0">Diego</a>, and Archie is at work, </span><span style=";font-family:verdana;font-size:85%;" >I am now having my unexpected nevertheless enjoyable <a href="http://homeparents.about.com/cs/stayathomemoms/a/metime.htm">Me time</a>. </span><span style=";font-family:verdana;font-size:85%;" ><br /><br /><a href="http://thehappytummykitchen.blogspot.com/2010/02/mamas-boy.html">Since it is a bit chaotic here lately</a>, I </span><span style=";font-family:verdana;font-size:85%;" >have to make adjustments. And menu planning is part of it. </span><span style=";font-family:verdana;font-size:85%;" > </span><span style=";font-family:verdana;font-size:85%;" >Or is there such a thing now? :P </span><span style="font-size:85%;"><br /><br /><span style="font-family:verdana;">It's all about stir-fry's in some days! I am happy that I have a couple of recipes handy. And some of them, have been tried, tested and already made for a couple of times! </span><br /><br /><span style="font-family:verdana;">One of our favorite stir-fry recipes is </span><a style="font-family: verdana;" href="http://80breakfasts.blogspot.com/">Chichajo</a><span style="font-family:verdana;">'s </span><a style="font-family: verdana;" href="http://80breakfasts.blogspot.com/2008/09/roast-pork-belly-stir-fry.html">Roast Pork Belly Stir-Fry</a><span style="font-family:verdana;">. </span><span style="font-family:verdana;">Way back, I remembered myself looking at its photo. It made me salivate as I also like eating <a href="http://thehappytummykitchen.blogspot.com/2009/08/sinigang-na-liempo-pork-belly-in-sour.html">Lie</a><a href="http://thehappytummykitchen.blogspot.com/2009/05/youre-adobo-dorable.html">mpo</a> (Pork Belly) very very much. My first attempt on it was during the holiday season of '08 using left over lechon cebu and we just loved it. I know, some may tell me I should have made Sinigang or Paksiw na lechon out of it but hey I had no regrets at all! And after a couple of days - due to recipe hangover, I made it again with left over Christmas ham! Wonderful! I believe you can just use any meat for that matter and I can say the recipe is universal. And it does not call for </span><span style="font-style: italic;font-family:verdana;" >just left overs</span><span style="font-family:verdana;">, of course. So here is a beef version of it!</span><br /><br /><span style="font-family:verdana;">Choose meat of really good quality and have your butcher slice them in thin strips, please. If you are in a situation like mine - my beef was not that good enough as it has unfriendly, uncooperative grains. The "cut through the grain" did not work for this batch. I discovered it because half of it was used for beef tapa. A blessing in disguise. So I decided to pressure cook my beef slices first, drained them (kept broth in freezer for future use), and sliced them to strips. They became really fork tender after the pressure cooking. Yahoo!</span><br /><br /><span style="font-weight: bold;font-family:verdana;" >Stir Fried Beef Strips and Peppers </span><br /></span><span style=";font-family:verdana;font-size:85%;" ><span style="font-style: italic;">(inspired by Chichajo's recipe of </span><a style="font-style: italic;" href="http://80breakfasts.blogspot.com/2008/09/roast-pork-belly-stir-fry.html">Roast Pork Belly Stir-Fry</a><span style="font-style: italic;">)</span></span><span style="font-size:85%;"><br /><br /><span style="font-family:verdana;">1/4 k beef sirloin strips, sliced thinly</span><br /><span style="font-family:verdana;">Cooking oil</span><br /><span style="font-family:verdana;">1 small white onion chopped </span><br /><span style="font-family:verdana;">6 cloves of garlic, finely chopped (I like it with lots of garlic!)</span><br /><span style="font-family:verdana;">1 red bell pepper, cut into strips</span><br /><span style="font-family:verdana;">1 green bell pepper, cut into strips</span><br /><span style="font-family:verdana;">1 tsp of soy sauce</span><br /><span style="font-family:verdana;">1 tsp of Knorr liquid seasoning </span><br /><span style="font-family:verdana;">Pepper to taste</span><br /><span style="font-family:verdana;">Extra Knorr seasoning (optional)</span><br /><br /><span style="font-family:verdana;">Sauté onion, garlic and pepper strips until soft but not wilted. Color check the peppers and make sure they are screaming Christmas.</span><br /><br /><span style="font-family:verdana;">Toss in the beef strips, stir fry for about 2 to 3 minutes or until beef is cooked</span><br /><br /><span style="font-family:verdana;">Add the soy sauce, seasoning and pepper, toss again, turn off fire, then VOILA!</span><br /><br /><span style="font-family:verdana;">* For my dear friends who are not meat eaters (anymore), please try it with chicken strips and let me know what you think! :)</span><br /><br /><br /><span style="font-family:verdana;">While Archie and I loved our first version of it with lechon, we absolutely like this version too! We love the sweet aftertaste of the beef and peppers! Serve it on top of a bowl of hot rice....and Iced tea!</span><span style="font-family:verdana;"> I had a second serving by the way. More than enough to last the day!</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:verdana;">Did I say I was gonna go on a </span><a style="font-family: verdana;" href="http://thehappytummykitchen.blogspot.com/2010/02/going-greek-romaine-lettuce-in-greek.html">salad diet</a><span style="font-family:verdana;"> </span><span style="font-family:verdana;">at night time?</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:verdana;">Now, off to dreamland!<br /><br /><br />Nytie Nyt Y'all! :)</span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com3tag:blogger.com,1999:blog-3170840466897510196.post-6375966002169353572010-02-23T00:59:00.010+08:002010-02-28T23:49:07.111+08:00Mama's Boy<span style="font-size:85%;"><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvpLp0KrlVMYO3Zmu2Dwuog4V0Xgf7mi7kodGraGoAGOycpxNK6YoRkkN48JmS89XlK_555hVYtcn-oNqVmvI83D22Bayd-8O8TY6trw6E6MXlnAT2dJfqfVD3M-zX9VISnonMPJ18Sc/s1600-h/Mamas+Boy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 180px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvpLp0KrlVMYO3Zmu2Dwuog4V0Xgf7mi7kodGraGoAGOycpxNK6YoRkkN48JmS89XlK_555hVYtcn-oNqVmvI83D22Bayd-8O8TY6trw6E6MXlnAT2dJfqfVD3M-zX9VISnonMPJ18Sc/s320/Mamas+Boy.jpg" alt="" id="BLOGGER_PHOTO_ID_5441128193287125778" border="0" /></a><br /><br /><span style="font-family:verdana;">Whoa!!! It's almost MARCH?!! And I said I will write often! Now what on earth have I been busy with?</span><br /><br /><span style="font-family:verdana;">Having a 2 year old is one of the things that's keeping my day action-packed. It's just a surprise my little boy suddenly became really </span></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >really </span><span style="font-size:85%;"><span style="font-family:verdana;">clingy. Yah you can say that again, like BOOM!</span><br /><br /><span style="font-family:verdana;">"</span></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >Me time</span><span style="font-size:85%;"><span style="font-family:verdana;">" is currently not so used in my book right now - my me time a.k.a. blog time, reading, watching TV or DVDs, other errands and the list goes on and on...</span><br /><br /><span style="font-family:verdana;">As for </span></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >"Us time"</span><span style="font-size:85%;"><span style="font-family:verdana;">, Archie and I see to it that we have that no matter what happens! ;)</span><br /><br /><span style="font-family:verdana;">Javie is now on his "mommy addict" mode. It' on-going for the past 7 weeks. He somewhat developed this strong sense of time that he knows when I am about to start work and when I should be back. He follows me almost everywhere I go. He rants when he could not see a morsel of me. It's really cute as he looks and sounds funny when he looks for me. I find it cuter when I see his delight when he finds me. He giggles, jumps/skips and says "Mommyyyyyyyyyyyyyyy!" As if I was a balikbayan who didn't come home for years!</span><br /><br /><span style="font-family:verdana;">Though during the "rush hours" here (rush hours at home - this term I learned from my friend Sally), it can be itty bitty frustrating. </span><br /><br /><span style="font-family:verdana;">As told by relatives and </span><a style="font-family: verdana;" href="http://www.whattoexpect.com/toddler/month-23.aspx">an online source</a><span style="font-family:verdana;">, having a clingy toddler is natural and common. So Archie, I and the Ates are trying our best to make things work for all of us and make Javie understand that Mommy needs to be</span></span><span style="font-style: italic;font-family:verdana;font-size:85%;" > just</span><span style="font-size:85%;"><span style="font-family:verdana;"> </span></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >a bit</span><span style="font-size:85%;"><span style="font-family:verdana;"> away for a while! And the "a bit away" I am talking about my dear party people is just being one room away from his room. For the benefit of your imagination, okay, I counted the steps from my work area to the doorstep of his room, it's roughly 10 steps away. </span></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >Malayo ba?</span><span style="font-size:85%;"><span style="font-family:verdana;"> :P</span><br /><br /><span style="font-family:verdana;">We are really finding ways on how to manage/deal with it positively! We just really hope that soon, Javie will be a bit "OK" if I or Archie will be away for just a while, that we won't have to sneak out and that his Ates, his toys, crayons and pens will suffice and keep him busy and happy.</span><br /><br /><span style="font-family:verdana;">Sometimes, I miss the little freedom of doing what I like in my own time and pace. I miss putting check marks on my To-do list. And yah-I miss cleaning up my brows twice a week. Which now, I can only do once a week! *LOL*</span><br /><br /><span style="font-family:verdana;">Earlier I said that he follows me almost everywhere I go: So name it. bathroom, bedroom, work area, garden and yes, you guessed it right, in the kitchen.</span><br /><br /><span style="font-family:verdana;">Before he is already satisfied by simply watching me cook. Now, he wants to do what Mommy is doing:</span><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hizLQAi95RPwLguMepfixp3Jo1mdaVRVJrpZxBWzmHr4kRzrB2tslUzd27OROeAKv05u-VLvZY0mEzwTOayK7Zv3j_VFXo44qTJQkquzJqYOiTLgpGw_6darDCzoTaRykTTQpbLNIoI/s1600-h/10.26.09+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hizLQAi95RPwLguMepfixp3Jo1mdaVRVJrpZxBWzmHr4kRzrB2tslUzd27OROeAKv05u-VLvZY0mEzwTOayK7Zv3j_VFXo44qTJQkquzJqYOiTLgpGw_6darDCzoTaRykTTQpbLNIoI/s320/10.26.09+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5443320664348788146" border="0" /></a><br /><br /><span style="font-family:verdana;">Or at least close enough...</span><br /><br /><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXTZh9Jj3qcTqflUuiz2WfbAMSrzXWwDfRu8xsZJmdta3elNaU-M8XmlwdC3X2opcNqGQpoDoQqF-Ns6IDdbw7IVMmxiJhYDirrqjd2SjdZ2hth4-YLcBAU7MxTuwJ_Xip-ByeT7WfcM/s1600-h/1.26.2010+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXTZh9Jj3qcTqflUuiz2WfbAMSrzXWwDfRu8xsZJmdta3elNaU-M8XmlwdC3X2opcNqGQpoDoQqF-Ns6IDdbw7IVMmxiJhYDirrqjd2SjdZ2hth4-YLcBAU7MxTuwJ_Xip-ByeT7WfcM/s320/1.26.2010+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5441119996740202786" border="0" /></a><br /><span style="font-family:verdana;">HEhehehehehe. NOw should I buy him his small kitchen gadgets?</span><br /><br /><br /><span style="font-family:verdana;">But you see, I won't have it any other way. I know in the future things will change and he will not be this way again. So I am savoring this time :)</span><br /><br /><br /><span style="font-family:verdana;">That's my cute, clingy, sweet and funny little boy.</span><br /><br /><br /><span style="font-family:verdana;">Just a little mommy moment :)</span><br /></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com3tag:blogger.com,1999:blog-3170840466897510196.post-43030462577797534242010-02-05T11:53:00.020+08:002010-02-06T10:22:04.288+08:00Going Greek: Romaine Lettuce in Greek Vinaigrette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYKHAkpQ3CUSflghp1e2Xf1xs89RW2Z8d9HcbQIZVBndw8o3BKBL7_ygGunAYYZhDoW9roZhi4jKlyJ0pCTlXNaklLMW6CZCOnsvndjHWnIPulG7bTsSGOU6Jun1fuVReRSiPqH2yBfKY/s1600-h/Roka+Salata+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYKHAkpQ3CUSflghp1e2Xf1xs89RW2Z8d9HcbQIZVBndw8o3BKBL7_ygGunAYYZhDoW9roZhi4jKlyJ0pCTlXNaklLMW6CZCOnsvndjHWnIPulG7bTsSGOU6Jun1fuVReRSiPqH2yBfKY/s400/Roka+Salata+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5434945384516026130" border="0" /></a><span style="font-size:85%;"><br /><br /><span style="font-family:verdana;">Archie and I have just started to be a little more adventurous in dining in new restos - despite almost 8 years of being together (4 yrs dating + 3 yrs and 8 months of being married) - I guess we we're just kinda lazy to do that. Or maybe just too happy with the usual? Anyway, I am just so glad that it's never too late. And yes, we're having fun! :P </span><br /><br /><span style="font-family:verdana;">As you noticed, we're late bloomers in Greek food appreciation. On our first <a href="http://www.cymarestaurants.com/">CYMA</a> dinner last March of '09 (Thanks to Madame, Russel, Kate and Noel for taking us there!), we definitely liked everything we ordered, especially their Roka Salata. After that night, we came back for it a couple of more times. I guess that's how we are when we really like something from a resto.</span><br /><br /><span style="font-family:verdana;">Archie is an avid salad eater so after much thought he said - the base dressing is a simple vinaigrette but it has a fruity twist. It took a while for us to discover the right additions to finally figure it out! Thanks to Sheila, of course! :) </span><br /><br /><span style="font-family:verdana;">The ideas for the dressing is inspired by the recipe from Yummy Mag Jan/Feb 2010 Ish page 76. Some sweets have been added to achieve the fruity twist in it. </span><br /><br /><span style="font-family:verdana;">Using romaine lettuce only is just fine, just as I did, but if you can mix it with arugula, go ahead if you can grab some in the market or grocery. </span><br /><br /><span style="font-family:verdana;">For the dressing, mix: </span><br /><br /><span style="font-family:verdana;">1/2 tbsp of garlic powder (for fresh finely minced garlic, use about 2 tsps only as it is too strong, unless you want it that strong, add some more) </span><br /><span style="font-family:verdana;">1/4 cup of Balsamic Vinegar </span><br /><span style="font-family:verdana;">3/4 Extra Virgin Olive Oil </span><br /><span style="font-family:verdana;">Salt and Pepper </span><br /><br /><span style="font-family:verdana;">Whisk them altogether in a bowl, then add the sweets: </span><br /><br /><span style="font-family:verdana;">5 heaping tbsps of honey </span><br /><span style="font-family:verdana;">2 tbsps of Raspberry Jam* </span><br /><br /><span style="font-family:verdana;">*Sheila said CYMA's got raspberry in it besides honey. So, I went to the grocery and grabbed a jar of Smuckers Raspbery Jam. Swak! </span><br /><br /><span style="font-family:verdana;">Mix them well until you see that the mixture becomes thick. Pour it over your salad greens, toss and top with the following: </span><br /><br /><span style="font-family:verdana;">Sun dried tomatoes </span><br /><span style="font-family:verdana;">Candied walnuts </span><br /><span style="font-family:verdana;">Shaved Parmesan Cheese </span><br /><span style="font-family:verdana;">Fresh ground pepper </span><br /><br /><span style="font-family:verdana;">It was my first time to make candied walnuts and it was no joke! I used </span><a style="font-family: verdana;" href="http://simplyrecipes.com/recipes/candied_walnuts/">this</a><span style="font-family:verdana;"> as my guide. Whew! </span><br /><br /><span style="font-family:verdana;">It's great to know that I still have room for learning and appreciating new dishes and more room in my tummy for eating!<br /><br />After the holidays, I know, I SEE and I FEEL that I have gained weight. Now my OPLAN is to TRY to eat salad only at night. Goodluck! :) </span><br /><br /><span style="font-family:verdana;">Happy weekend to all! Valentine's day is coming! Heart! :)</span></span><br /><span style="font-size:85%;"><span style="font-family:verdana;"></span> </span><span style="font-size:85%;"> </span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com0tag:blogger.com,1999:blog-3170840466897510196.post-48783649799428607212010-01-25T22:36:00.004+08:002010-01-25T22:51:25.409+08:00Banana Caramel Cookie Crunch<span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYkfsPnHjaFkYRDbIdnseEsRDr9bKvvQJ6m_nk-oBjY2A_tSbcAvOnaappv2M55M9k41LYncz8KUPSZEdNcdE_JMplluumfpxDKk4eXIsi-BQhflSSX-6Ad6nzkfOwUOHNi5oA2EM6OY/s1600-h/8.17.09+055.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYkfsPnHjaFkYRDbIdnseEsRDr9bKvvQJ6m_nk-oBjY2A_tSbcAvOnaappv2M55M9k41LYncz8KUPSZEdNcdE_JMplluumfpxDKk4eXIsi-BQhflSSX-6Ad6nzkfOwUOHNi5oA2EM6OY/s400/8.17.09+055.jpg" alt="" id="BLOGGER_PHOTO_ID_5430686745395832754" border="0" /></a><span style="font-family: verdana; font-style: italic;"></span><br /><span style="font-family: verdana;">This one I learned from a good friend who is now happy in heaven. She came up with this in a retreat some decade and a half ago I guess, where she was OIC for the food committee. Just because she was left with </span><span style="font-family: verdana;">very few resources, she came up with this fun and easy to make dessert. Funny this can be a Banoffee pie's neighbor!</span><br /><br /><span style="font-family: verdana;">And so I learned that you have to make do with what you have in the kitchen and you'll see that you can make something spectacular out of them.</span><br /><br /><br /><span style="font-family: verdana;">On the photo you see:<br />Crushed chocolate chip cookies / Any butter cookie you like</span><br /><span style="font-family: verdana;">1 Ripe Banana (lakatan)<br /></span></span><span style="font-size:85%;"><span style="font-family: verdana;">Caramel syrup </span></span><br /><span style="font-size:85%;"><span style="font-family: verdana;"></span><span style="font-family: verdana;"></span><span style="font-family: verdana;">Chocolate Syrup (Hershey's or Clara Ole, or melted chocolate!)</span><br /></span><span style="font-size:85%;"><span style="font-family: verdana;"></span></span><br /><br /><span style="font-size:85%;"><span style="font-family: verdana;">*When my friend shared this with me, she said she used Chips Ahoy, ripe lacatan bananas and melted Hershey's chocolate!</span><br /><br /><br /><span style="font-family: verdana;">No official measurements! Just assemble it in any order you desire!</span><br /><br /><span style="font-family: verdana;">I like to assemble it this way:</span><br /><br /><span style="font-family: verdana;">In a plate or cup, put the crushed cookies, then sliced bananas, pour the caramel and lastly the chocolate syrup!</span><br /><br /><span style="font-family: verdana;">You may also opt to add a little vanilla ice cream or whipped all purpose cream, and instead put them in a small clear glass to make it appear like a trifle, plus a cherry on top! :)</span><br /><br /><br /><span style="font-family: verdana;">This one's for you Sab! I know you are smiling down on us! </span><br /><br /><br /><span style="font-family: verdana;">Alright everyone, dig in!!! :)</span></span><br /><br /><span style="font-family: verdana;font-size:85%;" >*this is an addition to my Banana festival moment. Simple, pero ROCK! bow!</span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com0tag:blogger.com,1999:blog-3170840466897510196.post-19317299252378493332010-01-12T14:36:00.011+08:002010-01-18T21:41:49.205+08:00Puffy Shrimps in Sweet Mayo-Coconut Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViy-dt31wKujlr5n0O1xGoSKUAc7JUpVTkKimxxojK6ukrCfESGTprJZgBJUrEEVlz1GcYE56ke9vZRhzn5l6fdjOwg1pcf2p0C1oHvNsX2XKn3PboVpt3oGgZr9LcUPeqaCXU6Xjm80/s1600-h/1.5.2010+071.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViy-dt31wKujlr5n0O1xGoSKUAc7JUpVTkKimxxojK6ukrCfESGTprJZgBJUrEEVlz1GcYE56ke9vZRhzn5l6fdjOwg1pcf2p0C1oHvNsX2XKn3PboVpt3oGgZr9LcUPeqaCXU6Xjm80/s400/1.5.2010+071.jpg" alt="" id="BLOGGER_PHOTO_ID_5425756887850076962" border="0" /></a>
<br /><span style="font-size:85%;"><span style="font-family:verdana;">Happy New Year everyone! :)</span> <span style="font-family:verdana;">I would like to start my first entry this year with something just out of the kitchen </span></span><span style="font-size:85%;"><span style="font-family:verdana;">(and into my tummy) </span></span><span style="font-size:85%;"><span style="font-family:verdana;">- yes, just today. Real time!</span><span style="font-family:verdana;">
<br />
<br />Have you tried <a href="http://www.mandarinoriental.com/manila/dining/tin_hau/">Tin Hau Restaurant</a>'s <span style="font-style: italic;">Shrimps with Sliced Almond and Mayonnaise</span>? </span> <span style="font-family:verdana;">If you have tried it and liked it, just like myself and my colleagues, you might want to try this recipe at home. I can say it's a bit bit close to Tin Hau's </span></span><span style="font-size:85%;"><span style="font-family:verdana;">(minus the presentation. Hehe.)</span></span><span style="font-size:85%;"><span style="font-family:verdana;">
<br />
<br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">I really don't know how Tin Hau made theirs... Lucky and blessed, </span></span><span style="font-size:85%;"><span style="font-family:verdana;">sometime ago, my Mommy Tess told me to try something similar to it but using candied walnuts as garnish rather than almonds. Since I don't have candied walnuts, at least I have the almond slivers available. Thanks to our nearby <a href="http://thecocoapantry.multiply.com/">Cocoa Pantry</a> :)</span></span>
<br /><span style="font-size:85%;"><span style="font-family:verdana;">
<br />For more <span style="font-style: italic;">ka artehan</span>, I would like to name it Puffy Shrimps in Sweet Mayo-Coconut Sauce.
<br />
<br />Here goes:
<br />
<br />First make your Cream sauce:
<br />
<br />2 tbsp mayonnaise
<br />2 to 2 1/2 tbsp condensed milk
<br />2 tbsp coconut cream/ <span style="font-style: italic;">gata </span>
<br />
<br />mix them together and whisk until all flavors are incorporated. Set aside.
<br />
<br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">If I may suggest, start heating your cooking oil in your deep frying sauce pan</span></span> <span style="font-size:85%;"><span style="font-family:verdana;">before preparing the batter to save time and to have your shrimps "deep-fry" ready</span></span>.
<br />
<br /><span style="font-size:85%;"><span style="font-family: verdana;">For this recipe, I used about 2 cups of canola oil in a small sauce pan.</span></span>
<br /><span style="font-size:85%;"><span style="font-family:verdana;">
<br />
<br />For the Shrimps:
<br />
<br />about 1/2 kilo medium sized shrimps - peeled and deveined (<span style="font-style: italic;">Suahe)
<br />
<br /></span>Batter:
<br />
<br />About <del>3</del> <span style="font-weight:bold;">6</span> tbps flour
<br />1/2 teaspoon baking soda
<br />1 pinch of salt
<br />About 3/4 cup or less of ice cold water
<br />
<br />UPDATE 1/18/10 - after much recall over the phone with Andrea --- for the flour, I remember I used 3 <span style="font-weight:bold;">heaping</span> tbsp of flour, double checked it with measuring spoon and it turns out to be about 6 tbsp . You might want to add another teaspoon of flour (to the 6 tbsp) if you want to achieve a little more pasty consistency
<br />
<br />Mix dry ingredients and add the ice cold water little by little until dissolved and becomes paste like. </span></span><span style="font-size:85%;"><span style="font-family:verdana;"> (realization w/ Andrea: like elmer's glue texture!)
<br />
<br />Throw in the shrimps into the batter and set aside.</span></span>
<br /><span style="font-size:85%;"><span style="font-family:verdana;">
<br />By this time the oil may be already hot and ready for the shrimps -
<br />
<br />Throw in shrimps one at a time (do not over crowd them) and wait for about 2 minutes until you achieve a light golden brown color, then drain (Repeat process until all shrimps are cooked.)
<br />
<br />REMINDER: Please be careful not to include your fingers.
<br />
<br />Once done, mix them right away with the sauce, garnish with slivered almonds, or any nut you like (like my Mommy Tess, she uses candied walnuts) or serve as is. :)
<br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">
<br />
<br />The trick to having your shrimps stay puffy and crisp is to have your batter really <a href="http://www.ehow.com/how_5847211_make-tempura-batter.html">ice cold</a>, deep fry it, drain it, mix quickly w/ cream sauce and serve it immediately. AS IN PRONTO!
<br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">
<br />
<br />A new year is always equal to one having his/her own new year's resolutions... and one of my many many resolutions this 2010 is to do my best to make more new meals... and to write more. Here.
<br />
<br />
<br />Everybody Happy!</span></span><title>Enter text here.</title>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com6tag:blogger.com,1999:blog-3170840466897510196.post-37566365940103126662009-12-18T13:33:00.010+08:002009-12-18T18:38:28.699+08:00Stuffed and Baked Potatoes<span style="font-size:85%;"><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDndtH5eOxnzzage2asH3GXB0MnRXV5j7mkvTAtJBamul8ew4RtMBtBi27raIwsRU_JhdDGMse5GhjoiFau5v8KNghq7Lwujwx2lxt3WrWrJH1E0BNRiTind75u_ACMvXiDqQQSh6BG0/s1600-h/12.8.09+036.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 321px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDndtH5eOxnzzage2asH3GXB0MnRXV5j7mkvTAtJBamul8ew4RtMBtBi27raIwsRU_JhdDGMse5GhjoiFau5v8KNghq7Lwujwx2lxt3WrWrJH1E0BNRiTind75u_ACMvXiDqQQSh6BG0/s400/12.8.09+036.jpg" alt="" id="BLOGGER_PHOTO_ID_5416445234110114194" border="0" /></a><br /><br /><span style="font-family:verdana;">Since baked potatoes were born in </span><a style="font-family: verdana;" href="http://www.hamburgers.ph/menu.html">Wendy's</a><span style="font-family:verdana;"> I couldn't help but feel sad with the little amount of toppings. Now where is justice there? Can i just say<span style="font-style: italic;"> bitin at tipid</span></span></span><span style="font-style: italic;"></span><span style="font-size:85%;"><span style="font-family:verdana;">?</span><br /><br /><span style="font-family:verdana;">Then came my goal to make my own simple baked potatoes with oozing cheese and lots of bacon bits to die for.</span><br /><br /><span style="font-family:verdana;">I wanted to submit this recipe to Eden Cheese's </span><a style="font-family: verdana;" href="http://www.sarapngbuhay.com/event.php">Sarap ng Buhay</a><span style="font-family:verdana;"> event as a contribution but failed due to laziness. Sorry! Next year </span><span style="font-style: italic;font-family:verdana;" >nalang</span><span style="font-family:verdana;">! Anyways, I am still happy that my </span><a style="font-family: verdana;" href="http://thehappytummykitchen.blogspot.com/2009/07/little-js-2nd-birthday.html">pizza</a><span style="font-family:verdana;"> made it </span><a style="font-family: verdana;" href="http://www.sarapngbuhay.com/view_recipe.php?val=283">there</a><span style="font-family:verdana;">! Yey!</span><br /><br /><br /><span style="font-family:verdana;">On the photo I used:</span><br /><br /><span style="font-family:verdana;">3 medium sized potatoes</span><br /><br /><br /><span style="font-family:verdana;">Stuffing:</span><br /><br /><span style="font-family:verdana;">1 tbsp butter</span><br /><span style="font-family:verdana;">1 tsp minced garlic</span><br /><span style="font-family:verdana;">1/4 cup Cheez Whiz</span><br /><span style="font-family:verdana;">1/4 cup All Purpose Cream</span><br /><span style="font-family:verdana;">about 1/4 cup of milk</span><br /><span style="font-family:verdana;">1/4 cup Grated Eden Melt Sarap, and some extra for topping (optional)</span><br /><span style="font-family:verdana;">Mashed Potatoes</span><br /><br /><span style="font-family:verdana;">Topping:</span><br /><br /><span style="font-family:verdana;">about 100 grams fried bacon bits (drain the oil!)</span><br /><br /><br /><span style="font-family:verdana;">Because I would rather go the faster way, I boiled the potatoes for about 15-20 minutes until they're tender. Then after waiting a few minutes for it to cool, slice the top horizontally, scrape off the remaining potato meat then set aside. For the bigger potato slice, scoop out about 2 tbsp as if you are making a potato bowl. The scraped and mashed potatoes will be added to the cheese stuffing later on.</span><br /><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdyP1e-M5Ct8VZwhfNkmqmOGBrbcRaAW77URFJvj848fWf_5kBrn_ZTF7UJBB8gsSJ7-f4kbjzPm6Uim7n-aYS4BEJytEsYSi26I5RsRWCmFe6GY8fWoTK8OzKyxp851j_lJ6apmGmTU/s1600-h/12.8.09+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdyP1e-M5Ct8VZwhfNkmqmOGBrbcRaAW77URFJvj848fWf_5kBrn_ZTF7UJBB8gsSJ7-f4kbjzPm6Uim7n-aYS4BEJytEsYSi26I5RsRWCmFe6GY8fWoTK8OzKyxp851j_lJ6apmGmTU/s400/12.8.09+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5416516356217971138" border="0" /></a><br /><span style="font-family:verdana;">While boiling the potatoes, save time by making your cheese stuffing:</span><br /><br /><span style="font-family:verdana;">In a small saucepan, melt the butter then add the minced garlic, cheez whiz, cream, milk and grated cheese. Allow to simmer then set aside. Add the mashed potatoes and mix well</span><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9bc5Hzq8KGddiQDcFMEdvI2PNpP9fncF0BMX8kEqdxLaCYrN6uHMnEE9IB_Osdyl2FSWN9AZ4Hmvzs1IuTtya4hVYf48Q8LX5DRdJe9I6XQBh4sAT_dMA0JH7BGMQTyHHrX0TgvDDPU/s1600-h/12.8.09+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9bc5Hzq8KGddiQDcFMEdvI2PNpP9fncF0BMX8kEqdxLaCYrN6uHMnEE9IB_Osdyl2FSWN9AZ4Hmvzs1IuTtya4hVYf48Q8LX5DRdJe9I6XQBh4sAT_dMA0JH7BGMQTyHHrX0TgvDDPU/s400/12.8.09+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5416518984608827842" border="0" /></a><br /><br /><span style="font-family:verdana;">and then put about 2 tbps of cheese stuffing on the potato or until full.</span><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-2FIQPGY6PUM5fiTs9LdcWG5Z8PCuI7-SjrOvkxTEvcqJRJY0sApNcQ9aeeFWGqNn88KMN-zmyyJu_3h_s3MPZ7K5aMnbLlNSqjpgcpnMOI1nOs7TLSgUZbQ7gdxxKx_3ek7z1mtk5Y/s1600-h/12.8.09+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-2FIQPGY6PUM5fiTs9LdcWG5Z8PCuI7-SjrOvkxTEvcqJRJY0sApNcQ9aeeFWGqNn88KMN-zmyyJu_3h_s3MPZ7K5aMnbLlNSqjpgcpnMOI1nOs7TLSgUZbQ7gdxxKx_3ek7z1mtk5Y/s400/12.8.09+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5416518993829537938" border="0" /></a><br /><span style="font-family:verdana;">Top with extra grated cheese if you want, then the bacon bits, then bake it in your toaster for only 10 minutes or until cheese melts</span><br /><br /><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKc7z5OEGQYMp-KMEsR_vgjA1X_UjI6ggjFQB4eBLk9kUoJQ73-LhSYW8VqdVcSi2oMoQYinAxbH8pk130CjjKHY6b5SBRXvpLswifpfuHqgtX0ocYc4RWs3w9fUfRHgt108mvkmx59c/s1600-h/12.8.09+032.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 292px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKc7z5OEGQYMp-KMEsR_vgjA1X_UjI6ggjFQB4eBLk9kUoJQ73-LhSYW8VqdVcSi2oMoQYinAxbH8pk130CjjKHY6b5SBRXvpLswifpfuHqgtX0ocYc4RWs3w9fUfRHgt108mvkmx59c/s400/12.8.09+032.jpg" alt="" id="BLOGGER_PHOTO_ID_5416518995386368162" border="0" /></a><br /><br /><span style="font-family:verdana;">Now I wouldn't have to be sad with other baked potatoes :)</span><br /><br /><span style="font-family:verdana;">I started this blog because of other great bloggers and realized that it also came through as a therapy (well, until now it still is).</span><br /><br /><span style="font-family:verdana;">I was dreaming to reach a hundred entries this December, obviously I didn't. Maybe I will, when I reach my first birthday here! So wish me luck!</span><br /><br /><span style="font-family:verdana;">My making up for lost times with my blog still led to another moment of making up for lost time. What on earth happened to the last 33 days? P-L-E-N-T-Y.</span><br /><br /><span style="font-family:verdana;">Anyway, it's the holiday season! It's time to cram! </span><br /><br /><span style="font-family:verdana;">Until my next "making up for lost time"!</span><br /><br /><span style="font-family:verdana;">In case I don't get back sooner --- Merry Christmas and a Happy 2010 to you all!:)</span></span>Jammyhttp://www.blogger.com/profile/10001940590197165785noreply@blogger.com4