tag:blogger.com,1999:blog-85279940899798418342024-02-19T23:59:11.655+08:00Wow to Lifegood food, good people, good times... wow, that's life!~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-8527994089979841834.post-45168080749504225582015-09-14T10:02:00.000+08:002016-02-02T13:15:38.871+08:00Trail Mix<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>There is no diet that will do what eating healthy does. </i></span><i><span style="font-family: "trebuchet ms" , sans-serif;">Skip the diet. Just eat healthy! ~Anonymous</span></i></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">It's been ages since I made a post here, Oh I miss blogging. Well you know, it's been a very busy year for me.. both kids go to school so it means lots of homeworks to do, lots of teaching and playing and cleaning and cooking! Hurrah for all the moms like me! Yey!!! Since I needed enough energy to do all the momsie-tasks, I made healthy snacks to fuel my day. So I'm going to share a full-pack energy boosting treat, it is one of my favorite "pick me up" snack because it is so easy to prepare and you can bring it wherever you go! You only need nuts and dried fruits for this yummy treat. Hmmm, do you have a guess what it is? Yes, it's a trail mix! (clap clap clap)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Some trail mix contains high cholesterol and calorie ingredients, salt and loads of sugar. So for me to control these "not so good things", I make it a point to make my own trail mix. This has no salt or added sugar. You'll only get the natural subtle sweetness from the raisins. Nuts and raisins goes well together. Although raisins are dried, it has this moisture (odd but true) that makes the nuts easy to chew and swallow and its sweetness really complemented the smoky taste of nuts. To make the mix more flavorful, I "dry roast" the nuts. Dry roasting means roasting without adding oil or fat. It gives your trail mix a deeper, bolder, smoky flavor. This is really a perfect treat for you especially when you're busy. Just munch a handful and you'll get enough energy to do your work. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">So here it is, my homemade trail mix!</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTS:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Almonds, whole (raw)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cashew Nuts, halved (raw)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Peanuts (raw)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Raisins</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">PROCEDURE:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1. Dry roast the nuts (almonds, cashew, and peanuts). You can roast it in the oven at 175C/350F for about 10-15 mins or until it gets the brownish color. Stir or shake the tray so it will be evenly cooked. You can also pan-roast the nuts, just what I did! Just heat the pan or skillet and put all the nuts. Stir or shake the pan occasionally. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2, Let it cool for a couple of minutes.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3. Add the raisins. Mix.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4. Put it in a sealed container.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5. Grab a handful and enjoy!!!</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">QUICK NOTES:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1. If you want the nuts to cook evenly, bake it in the oven. I used the skillet to cook it that's why some parts are browned, some are not.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2. You can add chocolate chips to make it more enticing to eat especially for the kids. Use the dark one for a healthier choice.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3. Don't limit yourself on the kinds of nuts and dried fruits. You can use pecans, macadamia, walnuts, dried prunes, peaches, mango, etc. Mix 'n match! You can also add seeds like pumpkin or sunflower seeds on your mix.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4. Just a reminder, dried fruits are higher in calories than the fresh fruits because they are more concentrated once the water has been removed. So if you're a diabetic or watching your blood sugar, please limit yourself in eating dried fruits.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5. Store it in a sealed canister or container. It will last for a few months if properly stored.</span><br />
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<i><span style="font-family: "trebuchet ms" , sans-serif;">Happy day always,</span></i></div>
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13.6364px; line-height: 16.8px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: "viner hand itc"; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i></div>
~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-26604113153363196382014-10-27T16:13:00.000+08:002014-10-27T16:39:07.722+08:00Super Soft and Light Chocolate Cupcake<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Good cake isn't cheap. Cheap cake isn't good. ~Anonymous</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The cake stays true to its name... it's indeed super soft and light. Moist but not too moist that the cake will stick to your teeth. This is one of my favorite cake recipe, I liked it even without an icing. It's just that my kiddos want to have icing on their cuppies so I made chocolate ganache. I found the recipe in food network but I tweaked the recipe a bit.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The secret for a soft and light cake is using a "cake flour". For those who are not familiar with different types of flour, I'll give you a basic info about this. The common types are <i>cake flour</i> (CF), <i>all-purpose flour</i> (APF), and <i>bread flour</i> (BF). As the name implies, cake flour is used for cakes, it is made from soft wheat flour and has low protein content (gluten), this makes the cakes and other pastries delicate and soft. On the other hand, bread flour is commonly used for breads. It is made from hard wheat flour, it has high protein content (gluten) which is ideal for making yeast bread. All-purpose flour is made from a blend of soft and hard wheat flour. It contains medium protein content (gluten) which makes it to be the most widely used flour. You can make bread or cake by using APF.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I usually used cake flour for my cakes but sometimes I'm out of hand of CF so I used APF. Did you know that you can make your own cake flour by using your normal APF? Found this simple trick on <a href="http://melskitchencafe.com/">melskitchencafe.com</a>. This is how she makes homemade cake flour. Lightly measure 1 cup of flour, level it. Take out 2Tbsp of cake flour. Measure 2Tbsp cornstarch and add it to the flour. Sift it 2 times. </span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Photo credit to <a href="http://www.melskitchencafe.com/kitchen-tip-how-to-easily-make-your-own-cake-flour-two-methods/">Melskitchencafe</a></span></i><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Another secret is "creaming" the butter. Creaming means mixing the butter until creamy. Take note, we do not add the sugar to the butter at once. First you have to beat the butter, which is slightly cold but softened (not gooey nor solid cold), for about 1-2 minutes and then slowly add the sugar. This way we incorporate air into the butter thus making cake softer and fluffier. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The recipe also calls for an ice cold water, this is not so popular ingredient in cake recipes but it makes wonders. I've read an article that cold water develops the gluten slower. Maybe it is also one of the reason why the cake is soft. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Overall, we really really love the cupcakes. It is not too sweet and has the right amount of chocolaty-ness. The texture is light, crumbly, airy, and soft but please take note that the texture may change if you put the cupcake inside the refrigerator. It won't get hard though but it won't have the same texture when freshly baked. I suggest you leave it in room temp for a while before eating it. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150 grams cake flour, sifted</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30 grams unsweetened cocoa powder (high quality)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 stick slightly cold but soft salted butter, cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">170 grams washed sugar (you can also used white granulated sugar)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 L egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup ice cold water</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>PROCEDURE:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Pre-heat oven to 175C. Line cupcake liners onto cupcake pans. </span><span style="font-family: 'Trebuchet MS', sans-serif;">In a bowl, beat the butter until creamy for about 1 to 2 minutes.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Slowly add the sugar. Mix it well until fluffy and light in color, about 2 minutes.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Add the egg and vanilla. Mix well.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. In another bowl, sift the flour, cocoa and baking soda. Mix.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYDt7wqL97WLq-GVrz-q11sW1vdE10NX95QuqFi_25tK5hAxYExlmu53LIDJwIUXAqZOwDigpyLo4NoRf2E-3mgM0JvEx5DyhhctzflXg2EawZOrENp0bsGxmHfYK5Offes62N1aJQlWQ/s1600/4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYDt7wqL97WLq-GVrz-q11sW1vdE10NX95QuqFi_25tK5hAxYExlmu53LIDJwIUXAqZOwDigpyLo4NoRf2E-3mgM0JvEx5DyhhctzflXg2EawZOrENp0bsGxmHfYK5Offes62N1aJQlWQ/s1600/4.jpg" height="358" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Add 1/3 of the flour mixture over the butter, mix it. Then add half of the ice cold water, mix again. Repeat the process until all the flour and water are mixed into the batter. Make sure to scrape the sides of the bowl when mixing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0PYDW9YPkyClV32sHptJks40FLtMKP0LqMs0rx450Tdky3e2M7IjVmaUDDHaxUXQ7siBeIro2uh8aDCeMGOFxrv8HwU_o5GlRFk_t1khphawxj7MAeInh-vLyBJCaG_kL9fDPVwM4tvY/s1600/5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0PYDW9YPkyClV32sHptJks40FLtMKP0LqMs0rx450Tdky3e2M7IjVmaUDDHaxUXQ7siBeIro2uh8aDCeMGOFxrv8HwU_o5GlRFk_t1khphawxj7MAeInh-vLyBJCaG_kL9fDPVwM4tvY/s1600/5.jpg" height="358" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Pour the mixture into the cupcake liners. Fill it 2/3 or 3/4 full. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Bake for 15 minutes and then lower the heat to 150C. Bake for another 5 minutes. Total baking time is 20 minutes. You may test the doneness of the cake by inserting a toothpick into the center of the cupcake. If it comes out clean, it's done.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85gYy33mjc6Z2VSMUCwh8f-UlKl6Dfv4VOQqhQSVMTX6VducdG3_ijRS54_cn4F6NKHNz1N41mIHBLy-J5DorruX_d-Bg9fQ2VMZpXjM06ltEBD3ZvGyKiSRYicHLw8vpdef8_Jrxajw/s1600/8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85gYy33mjc6Z2VSMUCwh8f-UlKl6Dfv4VOQqhQSVMTX6VducdG3_ijRS54_cn4F6NKHNz1N41mIHBLy-J5DorruX_d-Bg9fQ2VMZpXjM06ltEBD3ZvGyKiSRYicHLw8vpdef8_Jrxajw/s1600/8.jpg" height="408" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Cool the cupcakes and frost it with your favorite icing. I used chocolate ganache. The ratio of my ganache is 2 parts chocolate, 1 part whipping cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Y2Xo7oygIFp8na-rnu4KPm9vjGeU9DbA5i7cgGVwl2o4dyDOf-XsOMBbe8CT2L48KhRisSYjfpX12USEGBhlHqLJgWzMuO9EmxGOBKBKzHdMlI0ilnTMmlCceY_0wV-NwbOvov_PnvE/s1600/7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Y2Xo7oygIFp8na-rnu4KPm9vjGeU9DbA5i7cgGVwl2o4dyDOf-XsOMBbe8CT2L48KhRisSYjfpX12USEGBhlHqLJgWzMuO9EmxGOBKBKzHdMlI0ilnTMmlCceY_0wV-NwbOvov_PnvE/s1600/7.jpg" height="358" width="640" /></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Yield: 16 cupcakes</span></i><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">QUICK NOTES:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. The cupcakes will last for a week. Put it inside the ref.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. If you'll be using unsalted butter, add 1/2 tsp salt into the flour mixture.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Best to eat with coffee or cold milk.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Another great frosting for the cupcake is sweetened whipped cream.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i style="background-color: #cfe2f3;"><b>Print this recipe!</b></i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150 grams cake flour, sifted</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30 grams unsweetened cocoa powder (high quality)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 stick slightly cold but soft salted butter, cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">170 grams washed sugar (you can also used white granulated sugar)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 L egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup ice cold water</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>PROCEDURE:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Pre-heat oven to 175C. Line cupcake liners onto cupcake pans.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> In a bowl, beat the butter until creamy for about 1 to 2 minutes.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Slowly add the sugar. Mix it well until fluffy and light in color, about 2 minutes.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Add the egg and vanilla. Mix well.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. In another bowl, sift the flour, cocoa and baking soda. Mix.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5. Add 1/3 of the flour mixture over the butter, mix it. Then add half of the ice cold water, mix again. Repeat the process until all the flour and water are mixed into the batter. Make sure to scrape the sides of the bowl when mixing.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Pour the mixture into the cupcake liners. Fill it 2/3 or 3/4 full. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Bake for 15 minutes and then lower the heat to 150C. Bake for another 5 minutes. Total baking time is 20 minutes. You may test the doneness of the cake by inserting a toothpick into the center of the cupcake. If it comes out clean, it's done.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">7. Cool the cupcakes and frost it with your favorite icing. I used chocolate ganache. The ratio of my chocolate ganache is 2 parts chocolate, 1 part whipping cream.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Happy baking,</i></span><br />
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13.63636302948px; line-height: 16.7999992370605px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-8111346990296476312014-09-24T18:30:00.002+08:002014-09-24T18:30:57.875+08:00Tortang Dulong<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>I'm confused, oh wait, maybe I'm not! ~Anonymous</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PGU0p_Ne6WndnEsrBue3j8urDk9LLGfJCEz1M3jg2pGqN3ITuYmVR9ZQM3xNTuYnDu5_KF7QvZ2ev3bVkZEu4Zsm9q0tMX6tsERFEuI6V1jDGCkkLZv9Noby_HR1uuSg8ej0AK_3EV0/s1600/3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PGU0p_Ne6WndnEsrBue3j8urDk9LLGfJCEz1M3jg2pGqN3ITuYmVR9ZQM3xNTuYnDu5_KF7QvZ2ev3bVkZEu4Zsm9q0tMX6tsERFEuI6V1jDGCkkLZv9Noby_HR1uuSg8ej0AK_3EV0/s1600/3.JPG" height="354" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I'm very confused right now, i'm not so sure if the dulong is the famous "Pandaka Pygmaea". I've always thought they're the same not until today. I've checked the tagalog word of P. Pygmaea and google shows the word "bia". Bia or biya here in Rizal are not tiny-weeny small! Haha! I checked the net again and saw some posts referring dulong to silverfish. When I searched the "silverfish", I've found out that it is a fishmoth! Waaah! I'm mentally exhausted! Haha! </span><span style="font-family: Wingdings; line-height: 115%;">J </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigg-2KFBAcy1n7UA0kjAShNwAgjTao6Jfyal00QbDl-RhxFrbmOm9mfoaenHGUqMSVJgrq15ty2Ycc4GkLF-tPLeQ52gS-f9uy-FxX-yxot12CF9h_KR7JR_D_HWLysNanW8sw_M41jlg/s1600/2.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigg-2KFBAcy1n7UA0kjAShNwAgjTao6Jfyal00QbDl-RhxFrbmOm9mfoaenHGUqMSVJgrq15ty2Ycc4GkLF-tPLeQ52gS-f9uy-FxX-yxot12CF9h_KR7JR_D_HWLysNanW8sw_M41jlg/s1600/2.JPG" height="354" width="640" /></a><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">This morning when I went to the market, I saw these little-bitty dulong in the "bilao". It's been ages since we had dulong on our table so I bought a quarter kilo and you know what! It only costs 30 Php (120/kg). Wow, I'm in a good mood again, if you know me and if you back read my previous entries here, you'll know why. *wink</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">There are different styles / technique of cooking the tortang dulong, but this is what my mom taught me. Super easy!</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTS:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 kg dulong, washed and drained</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 big red onion, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup rice flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp garlic powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">fine salt and pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup oil</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Dipping sauce:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 pcs chopped garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 chilies, chopped (I used green chili and chili flakes)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">PROCEDURE:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Combine dulong, red onion, rice flour, garlic powder, salt and pepper in a bowl. Mix it gently. Add egg and water. Mix until combined.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0nGi6atJ728mq4a0YtJWSEP04RL51CqGbbLznpVVfexb0txwlJF3ILtmrSQn7TltXm_aZbp29hEBRUloNqWDq36YfMKGs3-8xc5R6DdwjEPx7FaDX1uSXhOL4bDjB2VVXscslRjWiVo/s1600/6.bmp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0nGi6atJ728mq4a0YtJWSEP04RL51CqGbbLznpVVfexb0txwlJF3ILtmrSQn7TltXm_aZbp29hEBRUloNqWDq36YfMKGs3-8xc5R6DdwjEPx7FaDX1uSXhOL4bDjB2VVXscslRjWiVo/s1600/6.bmp" height="360" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Heat oil in a heavy-bottomed frying pan. While you're waiting for the oil to be heated, put some of the mixture in a saucer or small plate, about 2 Tbsp.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BXYhJG1h71GvRUMxFB-Xf8n7TdmPL46qsHGFrmdGahfXLmBn44ENZVB4XhUr0xInooDLQiLmSc_cqrjCdILJsE_g0XO5MaD0PPMoViqsrkpFhP54Sp2f1VbCIZArznqzlnzYaVsd2Xs/s1600/2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BXYhJG1h71GvRUMxFB-Xf8n7TdmPL46qsHGFrmdGahfXLmBn44ENZVB4XhUr0xInooDLQiLmSc_cqrjCdILJsE_g0XO5MaD0PPMoViqsrkpFhP54Sp2f1VbCIZArznqzlnzYaVsd2Xs/s1600/2.JPG" height="354" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Gently pour the mixture in the pan. You can also use laddle to pour the mixture. I have a small video clip on how I pour it on the pan.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzjyUPnlK_Nw7I3QJ1LUxhkm_SyyI_huMNhVZGnZlpn6VifGPN5m1npKPvO2coNbRaVOCttPbI5lGsx6XR-Eg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Cook each side for about a minute or two or until crispy and golden brown in color. Cooked it over medium-high heat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0RcjcTG2OehVGWNkiefqdvQo6DK7wSJ-sr8OWxjLg7DapMi8nD5EOIjoQCur05YQ54BsnYcZ3VQMGzBJeJl5WufvJ100S7mCMuzPYgxFlhRnnNc7NgH_kn9iEBnkw24iCM6eVM8DfA8/s1600/1.bmp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0RcjcTG2OehVGWNkiefqdvQo6DK7wSJ-sr8OWxjLg7DapMi8nD5EOIjoQCur05YQ54BsnYcZ3VQMGzBJeJl5WufvJ100S7mCMuzPYgxFlhRnnNc7NgH_kn9iEBnkw24iCM6eVM8DfA8/s1600/1.bmp" height="344" width="640" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">5. Remove from the pan and put in a metal mesh strainer to drain off the excess oil. Meanwhile, make your dipping sauce. Combine vinegar, salt, pepper, sugar, chilies and garlic. Mix until sugar and salt dissolved completely.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGUjkpCeJGwX8QG-BcPlXX4DV8VKd9qWBKp1FZamOs0X8QIijyVM4X5xEc1yq_Pfqyyc5Lg0Kx8Md8Zj2h0ctUHnkutfewVr7eomwlNMQr4AJ2gi1Kw8kpK2xR0U8-XZSOouRF5ctiGU/s1600/2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGUjkpCeJGwX8QG-BcPlXX4DV8VKd9qWBKp1FZamOs0X8QIijyVM4X5xEc1yq_Pfqyyc5Lg0Kx8Md8Zj2h0ctUHnkutfewVr7eomwlNMQr4AJ2gi1Kw8kpK2xR0U8-XZSOouRF5ctiGU/s1600/2.JPG" height="354" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Serve with rice. Share and enjoy.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Yield: 6-8 pcs</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">QUICK NOTES:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. You can substitute rice flour with cornstarch or flour. My mom told me that using rice flour makes the deep fried food crispier.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Make sure the oil is hot enough when frying so that your food won't turn into a soggy mess.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. You can also dip it in ketchup or sweet & sour sauce.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i style="background-color: #9fc5e8;">Print this recipe!</i></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTS:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 kg dulong, washed and drained</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 big red onion, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup rice flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp garlic powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">fine salt and pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup oil</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Dipping sauce:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 pcs chopped garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 chilies, chopped (I used green chili and chili flakes)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">PROCEDURE:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Combine dulong, red onion, rice flour, garlic powder, salt and pepper in a bowl. Mix it gently. Add egg and water. Mix until combined.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Heat oil in a heavy-bottomed frying pan. While you're waiting for the oil to be heated, put some of the mixture in a saucer or small plate, about 2 Tbsp.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Gently pour the mixture in the pan. You can also use laddle to pour the mixture.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Cook each side for about a minute or two or until crispy and golden brown in color. Cooked it over medium-high heat.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5. Remove from the pan and let the excess oil drain using a metal mesh strainer. Meanwhile, make your dipping sauce. Combine vinegar, salt, pepper, sugar, chilies and garlic. Mix until sugar and salt dissolved completely.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6. Serve with rice. Share and enjoy.</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Happy day always,</span></i><br />
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13.63636302948px; line-height: 16.7999992370605px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-85550833557285719782014-07-22T18:48:00.002+08:002016-02-02T13:22:13.571+08:00Ginataang Santol with Sardines<div style="text-align: center;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Be skeptical, but learn to listen. ~Miguel Angel Ruiz</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwnNbC-4L7wVI8QHCeJjSCK7ym2gMNjlQjDf_hCzsvxW4HphyphenhypheneZxNfBPkTao7ov1zYwTVo3wS6YmwMyoIu5-Z467nlKVhi8pg2nDxqUy3AyLvufQN37u4id7bqvesROW8f5e5CKNwzus/s1600/g.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwnNbC-4L7wVI8QHCeJjSCK7ym2gMNjlQjDf_hCzsvxW4HphyphenhypheneZxNfBPkTao7ov1zYwTVo3wS6YmwMyoIu5-Z467nlKVhi8pg2nDxqUy3AyLvufQN37u4id7bqvesROW8f5e5CKNwzus/s1600/g.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">If you think this dish is weird, better try it first. If you're like me who's so in love with coco cream, give it a try! For those who do not know, santol is a tropical fruit which has a bitter-tangy flesh and has sweet-slightly-sour seeds when ripe. Filipinos want their santol to be dipped in salt, we usually split the fruit in half and suck the seeds to get the sweet pulp and juice of the fruit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2fWO5EcbPViyr806_A7dmzdlzRl5EkFwZZpN-oUazg6rx-uH8NIe776WaRrpWtEI1i12o7Chtz8o1RPEn-vjiGBKCkyEmAknEOAz-yJQDGjMwzaYoDzXTu1uygWM-CvEqJXEq4mJjjA/s1600/7.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2fWO5EcbPViyr806_A7dmzdlzRl5EkFwZZpN-oUazg6rx-uH8NIe776WaRrpWtEI1i12o7Chtz8o1RPEn-vjiGBKCkyEmAknEOAz-yJQDGjMwzaYoDzXTu1uygWM-CvEqJXEq4mJjjA/s1600/7.jpg" width="640" /></span></a><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">My late bro-in-law used to make santol juice everytime the fruit was in season. At first, I found it strange because the flesh of santol was overly sour and making it as a juice was weird. But when I tasted it, that's all I wanted to drink. The feeling then is the same with this dish, at first I thought it's no-good. Since my mother insisted to make one, I cooked it though I'm a bit skeptical. And I'm glad that I listened to my mom. She's right, this is SO fab good! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Would you believe that the cost of this dish is less 50 Php? And it can serve up to 4 person! No joke! That's why I'm so hooked on it. The secret ingredient here is the sardines. It just so happened that I forgot to buy the "tinapa" flakes so my mom told me to use sardines instead. Oh my, I just can't believe with the result, it's so delicious. Slightly sour and sweet, thick, creamy, simply yummy!</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTS:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">9 pcs santol, peeled and flesh chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup coconut cream / gata (first extraction)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 large red or white onion, sliced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 cloves garlic, minced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 to 1/2 tsp sugar *optional</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 small can sardines (with chili)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 bird's eye chili (siling labuyo)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 green chili (siling panigang)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Tbsp patis or fish sauce</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">canola oil or any vegetable oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt and pepper</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">PROCEDURE:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1. Sprinkle 1-2 tablespoon(s) of salt on santol. Mix it generously and squeeze out the liquid.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsRdjiuPWE1Z2rlCMBoUveUGaJ9wWqbmklHXj5y6RFWkuu0rfPHYLVbmcJBu6XpmD8vo4K6JU552V96zlr0xvsYiCyje0LKViMbv9wfuj9pM51-u9a1M1gv8Ctc7dWq4HsvA4dSFSCa8/s1600/9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsRdjiuPWE1Z2rlCMBoUveUGaJ9wWqbmklHXj5y6RFWkuu0rfPHYLVbmcJBu6XpmD8vo4K6JU552V96zlr0xvsYiCyje0LKViMbv9wfuj9pM51-u9a1M1gv8Ctc7dWq4HsvA4dSFSCa8/s1600/9.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIvxFxKI-Tsos3n-3WRxpVOtWaQQHrPQ-Sditrh_W0AM2jzBfrZgBdq-clz_Kr079RP8KAd9Ice81NU20XWRDgM9XqGEWGnAS62gU9IY6d7AjAINtYnqycFDqivmvWcW9fqcZl9_nWEo/s1600/10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIvxFxKI-Tsos3n-3WRxpVOtWaQQHrPQ-Sditrh_W0AM2jzBfrZgBdq-clz_Kr079RP8KAd9Ice81NU20XWRDgM9XqGEWGnAS62gU9IY6d7AjAINtYnqycFDqivmvWcW9fqcZl9_nWEo/s1600/10.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. Heat a little oil in a pan. Saute the onion and garlic.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhN2j7pzKzUXo32X67xmzPyIOctfRQ2doCfvi8EBgsDbnA1sPGKzt8agTpCI1KrI-vUXJlp2TL70lZsU7HGPZ-LI5mY9t6Dywn6O-KpOY4FLneMQ4oULS_RtakB_4uUS-nzeKEwX2QPUw/s1600/a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhN2j7pzKzUXo32X67xmzPyIOctfRQ2doCfvi8EBgsDbnA1sPGKzt8agTpCI1KrI-vUXJlp2TL70lZsU7HGPZ-LI5mY9t6Dywn6O-KpOY4FLneMQ4oULS_RtakB_4uUS-nzeKEwX2QPUw/s1600/a.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. Add in the chopped santol. Put the water. Let it boil until the water completely evaporates.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLVqoUZF6Vs0t8kcY0YEMGbtFoTb5l1yTTeUNhyTLep5ztfVTtZZ1zNprrL1LcxuFheuLwLxbWhQDHR8si631F-QrH6oFgbaNh7EAuR048leD2tQ6S_Wce6490cTjkl87t9KoUKCbzno/s1600/b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLVqoUZF6Vs0t8kcY0YEMGbtFoTb5l1yTTeUNhyTLep5ztfVTtZZ1zNprrL1LcxuFheuLwLxbWhQDHR8si631F-QrH6oFgbaNh7EAuR048leD2tQ6S_Wce6490cTjkl87t9KoUKCbzno/s1600/b.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHRdcok4h1I9mjVfpZxX1sgjq4PwxXARPhLwIMoBliy6jUCPB1pq6rPYSRP8QoThi919A7g2T0VeSWbsVWutcHd9mqkEMmbXLbWTiXmmCARjmCcA-JQ6Mb42-codKvE1-6ErWwKluF6g/s1600/c.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHRdcok4h1I9mjVfpZxX1sgjq4PwxXARPhLwIMoBliy6jUCPB1pq6rPYSRP8QoThi919A7g2T0VeSWbsVWutcHd9mqkEMmbXLbWTiXmmCARjmCcA-JQ6Mb42-codKvE1-6ErWwKluF6g/s1600/c.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Add in the sardines, chilies, patis, and sugar (optional).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rNLvdRH798f26Rds_Baa1fWyIgP3slTLq51asRsIB17sjgmUWSgqZ8Yewb0BdcHhgZ59bPRf6BTof-fxxDJcaFdFBsYG0yD0DtUggBHSdy7HIIjMQ9yTR4C1E5dKEtxrsv4Pe_oihXo/s1600/d.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rNLvdRH798f26Rds_Baa1fWyIgP3slTLq51asRsIB17sjgmUWSgqZ8Yewb0BdcHhgZ59bPRf6BTof-fxxDJcaFdFBsYG0yD0DtUggBHSdy7HIIjMQ9yTR4C1E5dKEtxrsv4Pe_oihXo/s1600/d.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Add in the coconut cream. Season with pepper. Add salt if needed. Cook uncovered for 5 to 8mins.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhad7l_390ipoTl1FjZ2PN4m2QXyjkjb8TgqrEiB1IKebnmcqlAkq1S1DvFxQGrIZELEiczQ6JmIyxDQuzaFFaUuqeLj98JTnTcPdeq2t9SE9S3mnPxvAiJuAqmX2KNckpiJxQlL1deHaA/s1600/e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhad7l_390ipoTl1FjZ2PN4m2QXyjkjb8TgqrEiB1IKebnmcqlAkq1S1DvFxQGrIZELEiczQ6JmIyxDQuzaFFaUuqeLj98JTnTcPdeq2t9SE9S3mnPxvAiJuAqmX2KNckpiJxQlL1deHaA/s1600/e.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Serve with rice. Share and enjoy!</span><br />
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<b><i><span style="font-family: "trebuchet ms" , sans-serif;">QUICK NOTES:</span></i></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1. If you don't like sardines, you may use other meat like pork or ground pork, seafoods like prawns, crabs, or smoked fish (tinapa). Experiment and explore, this dish is very versatile. You may also use spanish sardines.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2. Omit the chilies if you don't want spicy. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3. If you're wondering why I put sugar, this is to balance the sourness of the santol, but you may also omit it. Taste it first, if you find the dish too sour, you may add sugar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4. If you want the sauce to be dry and slightly oily (oil from the coconut), cook it for a longer period of time, about 10-12 mins. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i style="background-color: #a2c4c9;">Print this recipe!</i></b></span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTS:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">9 pcs santol, peeled and flesh chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup coconut cream / gata (first extraction)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 large red onion, sliced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 cloves garlic, minced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp sugar *optional</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 small can sardines (with chili)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 bird's eye chili (labuyo)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 green chili (panigang)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Tbsp patis or fish sauce</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">canola oil or any vegetable oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt and pepper</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">PROCEDURE:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1. Sprinkle 1 tablespoon of salt on santol. Mix it generously and squeeze out the liquid.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2. Heat a little oil in a pan. Saute the onion and garlic.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3. Add in the chopped santol. Put the water. Let it boil until the water completely evaporates.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4. Add in the sardines, chilies, patis, and sugar (optional).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5. Add in the coconut cream. Season with pepper. Add salt if needed. Cook uncovered for 5 to 8mins, stirring occasionally.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">6. Serve with rice. Share and enjoy!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Yield: 2 to 4 person</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Happy day always,</i></span><br />
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13.63636302947998px; line-height: 16.799999237060547px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: "viner hand itc"; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-10261892710741795422014-07-02T20:59:00.001+08:002014-07-02T20:59:21.825+08:00Ube Halaya or Halayang Ube<div style="text-align: center;">
<i><span style="font-family: Trebuchet MS, sans-serif;">"Art enables us to find ourselves and lose ourselves at the same time." ~Thomas Merton</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GNQJ4Ph3gSkAqB5VLUNXvxfXfpepsY8X5HrgSp-EEw-Vq2yYw6Yn4qFxLXLkUWpYfZYEPvXh4lX37BJEmPfcvQVvnH2DR-e-3wGLrgGXCHPkoGDRNu5RQZmwlIjmD46T6CvtJ6wiJgE/s1600/c.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GNQJ4Ph3gSkAqB5VLUNXvxfXfpepsY8X5HrgSp-EEw-Vq2yYw6Yn4qFxLXLkUWpYfZYEPvXh4lX37BJEmPfcvQVvnH2DR-e-3wGLrgGXCHPkoGDRNu5RQZmwlIjmD46T6CvtJ6wiJgE/s1600/c.jpg" height="444" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Isn't it crazy how we push ourselves to make food looks so darn good? Even I take 100 shots to finally say that "it's a good pic, I can use it on my blog". Heck! But why are some people just "naturally" good at things? It's like they don't exert effort but they do great. They pick up the skill as soon as they started trying. Hmmm, well, my hubby and his brothers are like that, they're so good in everything especially when it comes to art. See the pic above? Who would think that a simple ube halaya can be transformed to a minion creature. Wow, I'm amazed!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 kg ube or purple yam, peeled, boiled and finely grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 3/4 cup coconut cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cup brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 ml + 1/2 cup condensed milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2-4 Tbsp butter or margarine, room temperature</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup cheese, grated</span><br />
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<b>PROCEDURE:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. In a large pan, combine coconut cream and sugar. Cook it over medium-high heat (uncovered), stirring frequently. Once boiling, lower the heat into medium. Let it simmer (uncovered) for another 30-40 minutes, stirring frequently. </span><br />
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2. Once the size of the bubbles becomes big, add in the grated ube. Mix well.</span><br />
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3. Add in the condensed milk and butter/margarine. </span><br />
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4. Add in the cheese.</span><br />
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5. Cook and stir it until the mixture becomes thick and sticky (about 30-40 minutes). The mixture won't fall when you lifted the laddle.</span><br />
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6. Put it in a plate and let your creative side do the wonders. Mold it to whatever shape you like.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7WBFxWaWsTN9oW7XOCL5tz9VCde0y_RNrPHLenqWuBDC9-CNUgekkMUntyWx_A0EqcNDQj0Qi7IaRfb2jurEwwb8SR6zYwDmv24RxHvMiiqeACXBx0bVMJVBW_Pmj_c1Ohbblm5xm2M/s1600/b.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7WBFxWaWsTN9oW7XOCL5tz9VCde0y_RNrPHLenqWuBDC9-CNUgekkMUntyWx_A0EqcNDQj0Qi7IaRfb2jurEwwb8SR6zYwDmv24RxHvMiiqeACXBx0bVMJVBW_Pmj_c1Ohbblm5xm2M/s1600/b.jpg" height="424" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">ube halaya with leche flan</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJj2I7JMJ8rnMxKpgQJuv5dFmu-lXJlnAfaB6rX-JZUMHyfQnGmH1Bep3XkuhNL7xW3CRqQlqhvC0iLTMM-N9KplkltbSooQ8FlXRjnNIBwKd9c2wgWtnDmly10Lx9Mfd9xdwpNfjHm4/s1600/c.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOncyMexr8on7l7Na-E8gq72jUvVHFy9WNhutwGaSfH9rXRzh24KnpJYGVFpFDnRYMvk35d9glNlXKNVqM7ivwgCYJ5vvNCEmHpEdZ4LGcu52HRyVnCjUzHTsBoQ5Z2AnLENFOGgiK9sU/s1600/a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOncyMexr8on7l7Na-E8gq72jUvVHFy9WNhutwGaSfH9rXRzh24KnpJYGVFpFDnRYMvk35d9glNlXKNVqM7ivwgCYJ5vvNCEmHpEdZ4LGcu52HRyVnCjUzHTsBoQ5Z2AnLENFOGgiK9sU/s1600/a.jpg" height="400" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">piggy halaya with angry birds stuffed toys</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Put the left-over in the refrigerator. It will last up to 5-7 days. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. If you don't have coconut cream, you may use evaporated or fresh milk. But the taste will differ.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. There are varieties of ube which are lighter in shade, you may use violet food coloring to make it darker.</span><br />
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<i>Happy day always,</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span><i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13.63636302947998px; line-height: 16.799999237060547px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-62692913507050788972014-06-19T20:24:00.001+08:002014-06-19T20:47:18.053+08:00Bistek / Bistek Tagalog<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>"The most indispensable ingredient of all good home cooking : love for those you are cooking for." ~Sophia Loren</i></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Bistek or Bistek Tagalog is an authentic Filipino dish made of thinly sliced beef or beef strips marinated in calamansi and soy sauce. Sirloin is the best when making Bistek, the right amount of fat in the sirloin makes it the best choice. It makes the dish more flavorful and its tender at the same time.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I made the bistek last Sunday, Father's day. Just so you know, my mother-in-law makes the best bistek so I'm a bit nervous when I cooked it (not sure if hubby will like my cooking). I just breathed a sigh of relief when my hubby and son praised me. My</span><span style="font-family: 'Trebuchet MS', sans-serif;"> eldest told me that this is best "adobo" he ever tasted. Adobo!??? LOL! Anyhow, my heart was very happy because they loved it! </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTS:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">600 grams good quality beef top sirloin, thinly sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup soy sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">juice of 10 calamansi</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 head garlic, minced and toasted</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 big onion, sliced into rings, reserve half for garnish</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 to 1/2 cup water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 to 1/3 cup sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Tbsp canola or any vegetable oil</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">PROCEDURE:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Combine the soy sauce, calamansi juice, sugar, and a dash of pepper in a large bowl. Whisk it until the sugar is fully dissolved. Add in the beef sirloin and marinate it for at least an hour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Put the oil in a heavy bottomed skillet or pan. Cook half of the onion until translucent and slightly browned on the sides, remove from the pan and set aside. In the same pan/skillet, pan-fry the sirloin over med-high heat, about 2 minutes on each side or until browned. Set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. In the same pan/skillet, add in the marinade and water. Once boiling, add the fried sirloin. Let it simmer for about 15-20 minutes. Add salt and pepper if needed.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Before removing from heat, add the toasted garlic and the sauteed onions.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Serve it with fresh onion rings on top. Perfect with hot rice. Share and enjoy!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. You may also use other cuts of beef like the tenderloin and round (top or bottom). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. If using "no fat" cuts of beef like tenderloin, make sure not to overcook the beef. Reduce the time of cooking.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. You can also try using pork instead of beef. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. If calamansi is not available, use lime or lemon.</span><br />
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<i style="font-family: 'Trebuchet MS', sans-serif;">Happy day always, </i><br />
<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13.63636302947998px; line-height: 16.799999237060547px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;"><br /></span></span></i></b></b></i>
<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13.63636302947998px; line-height: 16.799999237060547px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com1tag:blogger.com,1999:blog-8527994089979841834.post-50477361033872635912014-04-27T19:11:00.001+08:002014-04-27T19:11:25.375+08:00Laguna Afritada<div style="text-align: center;">
<i><span style="font-family: Trebuchet MS, sans-serif;">"Bill Gates is a very rich man today... and do you want to know why? The answer is one word: versions." ~</span><span style="font-family: 'Trebuchet MS', sans-serif;">Dave Barry</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">There are 2 versions of Filipino afritada, the white and the red. I'm more familiar with the red afritada which uses tomato sauce. Laguna afritada is a white version, it uses fresh tomatoes. I found the recipe from Food Magazine when I'm making my weekly menu list. I was so intrigued with the recipe because it uses leftover white adobo (adobo with no soy sauce). It's new to me, so I gave it a try. I must say, this recipe rocks! I'm so in love with it, the fresh tomatoes give the dish a mild wonderful flavor while the chicken is so savory. It has the right balance of flavors which is so hooking that you want to eat more. If you're on a diet, don't ever try this (just kidding). I will definitely cook this again. Give it a try too!</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTS:</span></b><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">(adapted from Food Magazine)</span></i><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 whole chicken, at least 1.5 kg or use leftover white adobo*</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp cooking oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">half a head of native garlic, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 medium tomatoes, cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium onion, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp patis (fish sauce)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">peppercorns</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 potatoes, quartered or cut into small wedges and fried</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 carrot, quartered or cut into chunks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp evaporated milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 bell peppers (green/red), deseeded then cut into strips or quartered</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">PROCEDURE:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">*1. If using fresh chicken, clean and cut the chicken into serving pieces and marinate overnight in 1/3 cup vinegar, 3 cloves of garlic (crushed), 2 dried bay leaves or laurel, and salt. Put it in a pot or pan then add 1/4 cup water. Bring to a boil over high heat. Once boiling, reduce the heat into low-medium and simmer for 30 minutes or until the meat is tender. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Drain adobo, but reserve the liquid. Remove the bay leaves and garlic.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. In a pot, heat oil then saute the garlic, tomatoes, and onion.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Add the chicken, carrot, patis, and peppercorns. Cover to seal flavors.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Pour in the reserved adobo liquid and let it boil.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Add the potatoes, then the milk.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Let it simmer then add the bell peppers.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8. Cook for about 2 minutes more.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">9. Serve with rice. Share and enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19eXOBGvyPpCCQ14Kisd2CureVQKumTmhyns2o3VD9lmxpr-Q9xUw2fD4nCaL4eSMLLCxVoUiXt2R8fm1ZoIWWOpRgvV8rIH_-1dSvg2b2vnh2lss00AbcUwrq1qvBDatMSasc55Bq_o/s1600/a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19eXOBGvyPpCCQ14Kisd2CureVQKumTmhyns2o3VD9lmxpr-Q9xUw2fD4nCaL4eSMLLCxVoUiXt2R8fm1ZoIWWOpRgvV8rIH_-1dSvg2b2vnh2lss00AbcUwrq1qvBDatMSasc55Bq_o/s1600/a.jpg" height="441" width="640" /></span></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Serving: Makes 4 (500 ml) container</span></i><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">QUICK NOTES:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. You may also use pork instead of chicken.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Since the dish has milk, refrigerate if it will not be served immediately.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. You may omit the carrot if you don't like it. It's not included on the original recipe, I just want to have it on my afritada.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Add chilies for spicier version.</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Happy day always,</span></i><br />
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-6402153991782208322014-03-24T13:21:00.000+08:002014-03-24T13:50:35.882+08:00Crunchy Pinipig Polvoron<div style="text-align: center;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Children are great imitators. So give them something great to imitate. ~Anonymous</span></i></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">We made this last Friday. My son skipped his "siesta" (short nap taken in the early afternoon), so I asked him to help me in the kitchen. I introduced him my favorite childhood snack - polvoron. He kept on asking questions while we're making the <i>merienda</i>, like why just mix it all and not cook it, or what's the use of the mold, and why do we have to wrap it individually in cellophane. I really enjoyed our little bonding time because of the conversation we have had! I'm very pleased with my son especially when he said that I'm so slow in wrapping the polvoron. Hahaha! Wow, he's a quick learner! I only told him once the process and he did it very well. Very good job <i>anak!</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVC487NSa13J0qGzUFo-icbi7HSJVxz5hfukoeIn9ErLYyutzKtbIzEIsbNKbUyNSAfFN4Zg3gkNjhjUcPRpuFus7eTlA8fqQb-JCrdRtjDfEPagzYFQfeI4Hog6PBX744MBLBVBiseo/s1600/11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVC487NSa13J0qGzUFo-icbi7HSJVxz5hfukoeIn9ErLYyutzKtbIzEIsbNKbUyNSAfFN4Zg3gkNjhjUcPRpuFus7eTlA8fqQb-JCrdRtjDfEPagzYFQfeI4Hog6PBX744MBLBVBiseo/s1600/11.jpg" height="342" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Pinoy version of polvoron or pulboron (as what we call it) is basically made with toasted flour, powdered milk, sugar, and melted butter or margarine. You can add ground peanuts or cashew nuts, oreos, graham crackers, or in my case pinipig. Explore and experiment! The variations are endless!</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTS:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups all-purpose flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup powdered milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup to 3/4 cup sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup melted butter or margarine, salted</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup pinipig or roasted rice puff, toasted</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">MATERIALS:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">cellophane or papel de hapon (japanese paper), cut into 5x5 inches*</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">polvoron molds (mine is a small round mold)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">*<i>Adjust the size of the wrapper if you have bigger molds</i></span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">PROCEDURE:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Toast the all-purpose flour over medium heat until lightly brown. Stir frequently for even toasting and to avoid burning. You may cook this for about 15-20 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g4RFiY3wZOJwC7K5RD-xB4fPQAKcLyakOn1a7lMRfLEVgnkciqEhUvzUZocDUl-aop3qfiPD8AoNLPa_WI6BQf-4RFAMGh-hx-IStskwap0eqGBhJObaYcBGfHJqg1YxGQU4sIxULUs/s1600/a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g4RFiY3wZOJwC7K5RD-xB4fPQAKcLyakOn1a7lMRfLEVgnkciqEhUvzUZocDUl-aop3qfiPD8AoNLPa_WI6BQf-4RFAMGh-hx-IStskwap0eqGBhJObaYcBGfHJqg1YxGQU4sIxULUs/s1600/a.jpg" height="358" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Toast the pinipig until crispy and lightly brown. <i>(sorry, no picture)</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">3. Combine the toasted flour, pinipig, powdered milk, sugar, and melted butter in a bowl. <i>Start with 1/2 cup sugar.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2x1rcCVTP5PoT0McrBWKWKaSGtr-gCdWRaXIwBRwJ88MIie47T3nYbo8bqfC0tZccSH_-jcyYikwmOrKO_hbUgAwGEPSMoUlT0pBLVbIqMDlRKKqYUs0tAeCb3YwM-QxXZshhthKojQ/s1600/b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2x1rcCVTP5PoT0McrBWKWKaSGtr-gCdWRaXIwBRwJ88MIie47T3nYbo8bqfC0tZccSH_-jcyYikwmOrKO_hbUgAwGEPSMoUlT0pBLVbIqMDlRKKqYUs0tAeCb3YwM-QxXZshhthKojQ/s1600/b.jpg" height="358" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Using a whisk or your hand (make sure you use disposable gloves), combine the mixture well. Taste test it, add more sugar if needed. Put the mixture in the refrigerator for at least an hour. It is easier to wrap the polvoron if it's chilled.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPLgXx0tDNo0Td-RTkgNY9I3T63WobBIIWsYHbXiKRcnCCR9KmEbQugEICRqE8Gr-u0kD2tCHmIU4fK2rCJMlD2WySlccMNrMZTQXSjorCWmo1scheSV07QkZZi86Oie3Zld0G3T1-t8/s1600/e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPLgXx0tDNo0Td-RTkgNY9I3T63WobBIIWsYHbXiKRcnCCR9KmEbQugEICRqE8Gr-u0kD2tCHmIU4fK2rCJMlD2WySlccMNrMZTQXSjorCWmo1scheSV07QkZZi86Oie3Zld0G3T1-t8/s1600/e.jpg" height="640" width="358" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">this is my son, he's the one in-charge of mixing and molding</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Put some mixture in a plate or flat tray. Press your polvoron molder into the mixture then place it in your pre-cut wrapper. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCgAXLGMoFbOWeMz2fjItaDhsCAJENST1h4HaedpJsCRN6h_teY-vENI3Jv0jCE_xbA-4ipCSzBCEv76ctNri44anHpCrh2Gz4-C-YJjvGb8FReAtJDFuanREd9FjPdhk1EMrmHhAJaA/s1600/f.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCgAXLGMoFbOWeMz2fjItaDhsCAJENST1h4HaedpJsCRN6h_teY-vENI3Jv0jCE_xbA-4ipCSzBCEv76ctNri44anHpCrh2Gz4-C-YJjvGb8FReAtJDFuanREd9FjPdhk1EMrmHhAJaA/s1600/f.jpg" height="358" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyZuIKbHl6QS5Ebkm99M9ENR7olcOkttR_-eCDB2AemOB0zR2to0KCZ6T9d-wKhyphenhyphenmCb1VDMYBi__kQhgnpgzPVl5OpVj9VA3G_7aE76309J47bvb6dEJJeDmRZeAEXQ6G_9c7ed6TJe8/s1600/g.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyZuIKbHl6QS5Ebkm99M9ENR7olcOkttR_-eCDB2AemOB0zR2to0KCZ6T9d-wKhyphenhyphenmCb1VDMYBi__kQhgnpgzPVl5OpVj9VA3G_7aE76309J47bvb6dEJJeDmRZeAEXQ6G_9c7ed6TJe8/s1600/g.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Individually wrap them. Have a gentle hands when wrapping or else your your polvoron will break or crumble.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLI8r4nYLGxAvdzZOESan5NdNxOCCE-Ks1FkqOtTlUojPotnjmTKvSlRUjL-JEKlOG1YMDe-D5whoG-oNpip9HcPQ-f-sRPMT1vo6pI-xgntELsS6iiRrXyysrUd2rQwKuoS9VL6dQVfI/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLI8r4nYLGxAvdzZOESan5NdNxOCCE-Ks1FkqOtTlUojPotnjmTKvSlRUjL-JEKlOG1YMDe-D5whoG-oNpip9HcPQ-f-sRPMT1vo6pI-xgntELsS6iiRrXyysrUd2rQwKuoS9VL6dQVfI/s1600/Untitled.png" height="366" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">6. Store in the refrigerator. It will last up to couple of weeks.</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Yield: 47 pieces</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Note: if you have bigger polvoron molds, you will produce less.</span></i><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;"><i>QUICK NOTES:</i></span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. You can also try pounding the pinipig, it's also good.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. For a more festive look, use different colored wrapper.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. If you want to make the basic polvoron, just omit the pinipig.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. If butter or margarine is not available, you may use shortening. I've heard that you can also use vegetable oil, but I haven't tried it yet.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. If you don't have polvoron molds, you can use your cookie cutter. You have to press the mixture firmly so that the it is packed together. Gently push it so that the polvoron won't break. You may also use mini cupcake or tart mold.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwcoj2ET7AgOnU5Vi7brTJzg0-X6Ku9_49hrKbZaY0Zi7M4iHOi3vBLWopsF2W1KBQysgTQL1MYVHgUnODT0smLZRun2lsJx3jH4a-iMq2CNngJQna4wW_caqXkySRGvWlC01ODVZc5k/s1600/Untitled.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwcoj2ET7AgOnU5Vi7brTJzg0-X6Ku9_49hrKbZaY0Zi7M4iHOi3vBLWopsF2W1KBQysgTQL1MYVHgUnODT0smLZRun2lsJx3jH4a-iMq2CNngJQna4wW_caqXkySRGvWlC01ODVZc5k/s1600/Untitled.png" height="640" width="630" /></span></a><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Happy day always,</span></i><br />
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13.63636302947998px; line-height: 16.799999237060547px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-56050575073754182992014-03-20T16:20:00.000+08:002016-02-02T13:41:14.661+08:00Pinoy Seaweed Salad<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">“My soul is full of longing </span><span style="font-family: "trebuchet ms" , sans-serif;">for the secret of the sea,</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">and the heart of the great ocean </span><span style="font-family: "trebuchet ms" , sans-serif;">sends a thrilling pulse through me.” </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">~ Henry Wadsworth Longfellow</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvj7R_1iQVhhbr07xDgCZA6yOfnwWyQr79vd3R7iTtnGnwx6jB6OlGrpiQ89Q465a8sztDE-QqgU3OAsqtrCDeLdfTz4Iv9ZK_dAAwIqbPFh-czco-T3QoeR-t3E6-vomWCJbP_GMVLA/s1600/8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvj7R_1iQVhhbr07xDgCZA6yOfnwWyQr79vd3R7iTtnGnwx6jB6OlGrpiQ89Q465a8sztDE-QqgU3OAsqtrCDeLdfTz4Iv9ZK_dAAwIqbPFh-czco-T3QoeR-t3E6-vomWCJbP_GMVLA/s1600/8.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This salad is made of seaweeds commonly found in the Philippines - "lato" and "guso". I like the combination of the two, lato or sea grapes give a mouth-popping sensation while the guso or eucheuma gives the salad a good crunch. Mangoes make the salad more enjoyable to eat, fresh and sweet. The addition of calamansi in the dressing removes the "lansa" of the seaweeds. And the shallot gives a nice spice on the salad. I will definitely try this again. Honestly, I can taste the sea through this wonderful healthy salad.</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2-f9grm1X-WtrJDPjqW-w6yS2HiFw9RdlYh9wTIOS3Vv46tSr8YO2aGlPEinadJmtG3XePTYSaNe06UsM3TMU5zFfkcldgZjKddieXz2aRTeFZiBtKfTT6r9h_3bvfAlI2jhO45_Ans/s1600/7.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2-f9grm1X-WtrJDPjqW-w6yS2HiFw9RdlYh9wTIOS3Vv46tSr8YO2aGlPEinadJmtG3XePTYSaNe06UsM3TMU5zFfkcldgZjKddieXz2aRTeFZiBtKfTT6r9h_3bvfAlI2jhO45_Ans/s1600/7.1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">The "lato" in the picture are the bigger variety of lato.</span></td></tr>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTS:</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150 grams lato or sea grapes </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150 grams guso or eucheuma</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 medium size ripe mango, diced</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 medium size nearly ripe mango (manibalang), diced</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tomatoes, seeded and diced</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 shallot, thinly sliced</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp white vinegar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 calamansi, squeezed and seeds removed</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 to 1 Tbsp sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">salt or fish sauce (I used salt)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">pepper</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">PROCEDURE:</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Wash thoroughly the seaweeds (lato and guso). Soaked it first in a bowl for a couple of minutes. Put it in a colander and rinse it with running water.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. Transfer the guso in another bowl. Pour boiling water over it. Let it soak for 2 minutes then take it out.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. To make the dressing, combine vinegar, calamansi juice, sugar, salt and pepper. Stir until sugar and salt dissolved.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Put the seaweeds in a bowl, add the mangoes, tomatoes, and shallots. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Pour the dressing and gently mix it.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Serve it with fried or grilled fish, pork, or chicken. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1NcZsEWZsEGvL0d2r6ey3VqW9eysODANIwGcbYOZnAGkJaW1l9XFtVwQN9suU2lajc8b87M47d98JhyYZ7MUWPhbwkPrpZTbkDtJ4XGGcd6bfQX-NplE1h6a1xzZV_ohBN6zdU103Rw/s1600/9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1NcZsEWZsEGvL0d2r6ey3VqW9eysODANIwGcbYOZnAGkJaW1l9XFtVwQN9suU2lajc8b87M47d98JhyYZ7MUWPhbwkPrpZTbkDtJ4XGGcd6bfQX-NplE1h6a1xzZV_ohBN6zdU103Rw/s1600/9.jpg" width="640" /></span></a></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">QUICK TIP:</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Put the dressing before serving. The seaweeds will wilt when you soak it with acidic dressing for too long.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. Put a little salt or fish sauce in your dressing since the seaweeds are already salty. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. You may also try using shrimp paste (alamang) or anchovy sauce (bagoong) as your dressing.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Add chopped chilies or chili flakes for an added kick. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Happy day always,</i></span></div>
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~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-46758037468989234982014-02-26T14:10:00.004+08:002016-02-02T13:44:28.739+08:00Brownies (by Tous les Jours)<div style="text-align: center;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">"Count the memories, not the calories." ~Anonymous</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36MzGln5gnFgIxieg8XOWSNEdN7myWl5_GLP_zzhJ4j5bsVmzt3zAzb5fc58nCwkj-49hoOOj7tRFU4AkyWsaNnu5tRN3R8DproBbBMxAW4eZXd_rMrmtAo5ZRSQa43Ge3YCiI2ciVUQ/s1600/7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36MzGln5gnFgIxieg8XOWSNEdN7myWl5_GLP_zzhJ4j5bsVmzt3zAzb5fc58nCwkj-49hoOOj7tRFU4AkyWsaNnu5tRN3R8DproBbBMxAW4eZXd_rMrmtAo5ZRSQa43Ge3YCiI2ciVUQ/s1600/7.jpg" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;">We bought the TLJ Brownie Mix last December for 248 Php. We baked it last week and you know what? it is super easy as ABC. Unlike other premixes which require egg and oil, this one only needs water, seriously! I made it using our oven, 180 C for 7-10 minutes but if you're using a microwave, you can cook it for 3-4 minutes for a 700W microwave. To check if it's done, insert a toothpick in your brownie. If it comes out clean, it's perfectly done.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Here is the instruction from the box</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0N0qcmKaUaFsBlvT7V1_Y0YM_2Vy7YRMXWKNe7nRxACp2ZngLYUMoVDMG1Rwh_t2oOIIT4vrrVmwKxqYXsQm2SSZY36EbyZt2AxGCPN0v7AXzEveIcNhduTyBSohUkjJ-u3HoqU0nOfk/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0N0qcmKaUaFsBlvT7V1_Y0YM_2Vy7YRMXWKNe7nRxACp2ZngLYUMoVDMG1Rwh_t2oOIIT4vrrVmwKxqYXsQm2SSZY36EbyZt2AxGCPN0v7AXzEveIcNhduTyBSohUkjJ-u3HoqU0nOfk/s1600/1.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I added 55 mL of water instead of 70 mL, why? I want it to be fudgy and chewy. But if you like it to be moist and soft, add 70mL of water. At first, I thought 55mL of water wasn't enough for the dry mixture but miraculously it turned out ok. Put it in a small microwave safe plastic/glass container (if you're using microwave) or baking pan (if you're using an oven). I put baking paper on my pan so that it won't stick. Also, I added some toasted cashew nuts to jazz up my brownies. You can also add marshmallows or sprinkles if you like.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibciHEGeEB_g1aPvRppa12wxWKYR_IGoE2G5MLuOi1_gGeIDuiJvC0u_ZWwaGhwCPN22Gs36NiWgp8rsYeoWym5ZvoOHkdEoRoSKqQM2C2PMZrwRU2l_Tpjsko8x0u1Hg4ESUjTHYqjzU/s1600/1.bmp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibciHEGeEB_g1aPvRppa12wxWKYR_IGoE2G5MLuOi1_gGeIDuiJvC0u_ZWwaGhwCPN22Gs36NiWgp8rsYeoWym5ZvoOHkdEoRoSKqQM2C2PMZrwRU2l_Tpjsko8x0u1Hg4ESUjTHYqjzU/s1600/1.bmp" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">So what's my verdict? Honestly, I like the TLJ Brownies because it's so easy to make, just combine, stir, bake, and tadaaah! you'll have an amazing brownies. It's also convenient, you can bake it in the oven or microwave. Taste wise, it's sweet and chocolaty but what amazes me is the texture of the brownies itself. It's crusty on top but moist and chewy inside (see the glossy, wafer thin top crust in the picture). I love the feeling while munching on this goodness.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnkNQthh3CS9yFAKh2XNpkyGPTaun-5XVTI_gME3Hy3EE6wjVnHyIowtko_1kc_tq9qgML2Y71BBFJ1E-W06JqwxrJ1VrY7QAJMWW7H8jFzd54JJaVLFYR2e4K9mg7w9PPMbZWoj5QwY/s1600/6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnkNQthh3CS9yFAKh2XNpkyGPTaun-5XVTI_gME3Hy3EE6wjVnHyIowtko_1kc_tq9qgML2Y71BBFJ1E-W06JqwxrJ1VrY7QAJMWW7H8jFzd54JJaVLFYR2e4K9mg7w9PPMbZWoj5QwY/s1600/6.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Will I buy it again? Hmmm maybe. If my kiddos will ask me to buy it, I will. But if it's just me, I will give a second thought. Why? Because... it's expensive! I made 10 brownies and it roughly cost 24.80 Php each (less the cashew nuts+labor+gas). Yeah, I know this is an imported product and I also know that I'm being frugal again, but I just think that I can make an equally delicious brownies without spending 248 Php (n<i>ote: this is just my opinion). </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtDSgxqirW_JpEzX1khkClv85cdlK3kZRyZT3aEgt9jgtjYiA_pOMimmGTKghzjw_yIfDRcGvkVTIMC-KVjetqhKDN8A6dpTc_vIBntGTfM_PGPTa594PSliI8rGFzFo78kQgF7hnMxY/s1600/8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtDSgxqirW_JpEzX1khkClv85cdlK3kZRyZT3aEgt9jgtjYiA_pOMimmGTKghzjw_yIfDRcGvkVTIMC-KVjetqhKDN8A6dpTc_vIBntGTfM_PGPTa594PSliI8rGFzFo78kQgF7hnMxY/s1600/8.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Will I recommend it? Of course yes! If you're a novice baker, or a mom who wants to impress your hubby and kids, or a girl who wants to give something to your bf or soon-to-be in laws, or a friend who is friendly enough to share something sweet to her friends, I recommend you to try TLJ Brownie Mix - it's worth a try. I assure you, your loved ones will love you and they will be bedazzled by your creation.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhck8sUe3Rbn0WdnsF0vg7m0Ig8YdpwpLR1Oz4RKIstEHgmenWHCNyPRod6W6kdpWv8-1ukpmSbBvpuVov9yAgzLWKW9q54O5AGKBrMjpQOhyNW8y2rYsl3VYqmnNPM0tEw2MExAs8oR94/s1600/7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhck8sUe3Rbn0WdnsF0vg7m0Ig8YdpwpLR1Oz4RKIstEHgmenWHCNyPRod6W6kdpWv8-1ukpmSbBvpuVov9yAgzLWKW9q54O5AGKBrMjpQOhyNW8y2rYsl3VYqmnNPM0tEw2MExAs8oR94/s1600/7.jpg" width="640" /></a></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">Happy day always,</span></i></div>
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 18px;"><i><span style="font-family: "viner hand itc"; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i></div>
~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-79940099135696891282014-02-24T15:09:00.000+08:002014-02-24T20:19:54.411+08:00Adobong Manok, Atay at Balunbalunan (Chicken adobo with liver and gizzard)<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>"You are not defeated when you lose, you are only defeated when you quit!"</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>~Paolo Coelho</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoQgmdf-uKBkCjSBmRclyaWM318i9ReMKlzG9jhRQKYApTqcI-OFuR_4WrodzGkvfEWmCJbOZ7nHNRzAIi-YSamWC-o6LSRTdNeRs94LJCe8CVaqIfYXOb2A__7IH22sb6RMtijvAx3o/s1600/2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoQgmdf-uKBkCjSBmRclyaWM318i9ReMKlzG9jhRQKYApTqcI-OFuR_4WrodzGkvfEWmCJbOZ7nHNRzAIi-YSamWC-o6LSRTdNeRs94LJCe8CVaqIfYXOb2A__7IH22sb6RMtijvAx3o/s1600/2.jpg" height="352" width="640" /></a><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Of all the Filipino food I know, adobo is the hardest to cook! I have high standards in adobo and I admit I can't cook a perfect adobo. My kuya (brother) and my in-laws are the best and I can't copy their versions. The secret to a perfect adobo is the proper proportion of saltiness and sourness. It should never be sour or salty, these two flavors must complement each other to achieve the classic adobo taste, ah! and don't forget the garlic, it should be garlicky! It's a must!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Oh well, I've tried so many times and so many versions, but to no avail. I nearly gave up but the little chef in me keeps on telling me to try again. Ok fine! What I did is I used measuring cups for the soy sauce and vinegar. I think I need it so that next time when I make adobo again, there'll be no more estimation. I tried a couple of times and am proud to say that this version is somewhat close to my kuya's adobo (<i>less the laurel or bay leaf</i>). I'm missing my kuya Alberto so... kuya, this is for you. I'm sure if you tasted this, i will hear again the magic phrase "ang sarap!!! (<i>it's delicious!)</i>" with matching thumbs up!</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTS:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 kg chicken, thigh, breast and legs, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 grams chicken liver and gizzard</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup soy sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 heads garlic, about 40 cloves, crushed (with skin or without)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pinch of peppercorns</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">canola or any vegetable oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">PROCEDURE:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Put half of the garlic (about 20 pcs), vinegar, soysauce, peppercorns, chicken, chicken liver and gizzard in a bowl. Marinate it overnight or for at least 1 hour.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-Jg4TZsrNXF97peb85rBoWvBtUxtNCUfe1dYAZ7ahgAq6QwJ8rfd2p0H3ghCsJpjQ4AuYLXJXVchhxhtG1t3vwvfHzviFio1tr_Uu-GfypcI9zC3fW91CNvhZ-LspYTCMm0sIZFBeCk/s1600/8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-Jg4TZsrNXF97peb85rBoWvBtUxtNCUfe1dYAZ7ahgAq6QwJ8rfd2p0H3ghCsJpjQ4AuYLXJXVchhxhtG1t3vwvfHzviFio1tr_Uu-GfypcI9zC3fW91CNvhZ-LspYTCMm0sIZFBeCk/s1600/8.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Put in a pan or sauce pan. Bring to a boil then turn off the heat. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Heat a little oil in another pan. Brown the chicken, liver, and gizzard and the remaining uncooked garlic. Do it by batch. Don't overcrowd the pan. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Once all done, return the chicken, gizzard and liver in the pan and pour the sauce. Simmer it for a couple of minutes (about 5 to 10 minutes). Taste and season with salt and pepper, if needed. You may strain the sauce if you don't want garlic on it.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">5. Serve with rice. Share and enjoy!</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>1. You may add potatoes in adobo. Quarter the potatoes and fry it or just put in the pot and cook it together with the chicken.</b></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. You may also use pork or combination of pork and chicken. I recommend to use liempo (pork belly).</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. If you love eggs, you may also add hard boiled eggs.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4. Some versions add onion and bay leaf. It's up to you if you want to add it. It'll still tastes delicious.</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;"><i>Happy day always,</i></span></b><br />
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-67162146917045502352014-02-12T14:19:00.000+08:002014-10-30T19:43:22.478+08:00Mango Float or Frozen Mango Float<div style="text-align: center;">
<i><span style="font-family: Trebuchet MS, sans-serif;">"For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul." ~</span><span style="font-family: 'Trebuchet MS', sans-serif;">Judy Garland</span></i></div>
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<tr><td class="tr-caption" style="text-align: center;">Frozen Mango Float, it tastes like an ice cream cake. Hmmm yum!</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">When my hubby and I were still in college, I always find time to make mango float for him. I'm so happy and moved whenever he said that this was the best dessert he ever tasted. I loved it when he said that! I remember it was the time when I started pushing myself to learn how to cook and it was also the time that I discovered my passion for cooking. I felt happy whenever I put smile on somebody's face through my creations especially if it's my family. </span><span style="font-family: 'Trebuchet MS', sans-serif;">So on valentine's day, surprise your loved ones with this very easy to make dessert, no need for an oven or exact measurements. Just put some love and it's perfect! I know they will love it and they will give you the biggest smile, kiss, hug ever! Good luck and advance happy hearts day!</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTS:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 to 2 packs of 200 grams graham crackers</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cups ripe mangoes, cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 to 1 1/2 cups whipping cream or 2 packs of 250 ml all-purpose cream, chilled *</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup to 1 cup condensed milk (300 ml condensed milk)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup chocolate syrup</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">EQUIPMENT:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">beater / electric mixer (optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">chilled and clean bowl</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">8x8 glass / plastic pan or container</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">*<i>I used whipping cream. </i></span><br />
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<span style="background-color: #cfe2f3; font-family: Trebuchet MS, sans-serif;"><i>IMPORTANT UPDATE: I've just learned that a thick filling is possible even if you're using the all-purpose cream. Check the notes below.</i></span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">PROCEDURE:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Place 1 cup of cubed mangoes in a blender. Blend it until it has smooth texture. Put in a bowl and set aside.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2. Using a clean and cold bowl, put the whipping cream and beat it until medium peaks form. Fold in the condensed milk and mango puree. Start with 1/2 cup of condensed milk, taste-test for sweetness, add more until you achieve your desired sweetness. </span><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Note: If you're using all-purpose cream,refrigerate the cream and condensed milk for at least 2 hours. Once chilled, beat the cream and condensed milk for at least 5 minutes or until thick and stiff. Slowly and carefully fold the mango puree into the cream mixture.</span></i><br />
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<span style="font-family: Trebuchet MS, sans-serif;">3. Add the remaining cubed mangoes. Fold it carefully.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8H14fgHyZXAyoLTGvaHEcMEj3R8FtyDWmDimsiChb2QLsE46hJs4zgAtZB2Zjspm5UI1D_2abbYkyAst7PbDsFNAsYTaiB1tXFMHxvFjzhle6A7S6gO-A87CX82cyWD6zVRaTFXc7RE/s1600/7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8H14fgHyZXAyoLTGvaHEcMEj3R8FtyDWmDimsiChb2QLsE46hJs4zgAtZB2Zjspm5UI1D_2abbYkyAst7PbDsFNAsYTaiB1tXFMHxvFjzhle6A7S6gO-A87CX82cyWD6zVRaTFXc7RE/s1600/7.jpg" height="358" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Arrange graham crackers at the bottom of the container. Pour half of the cream mixture if you're making 2 layers, or 1/3 if you're making 3 layers. Lay another layer of graham crackers, and repeat the process. Drizzle chocolate syrup on top. Chill or freeze it in the refrigerator for at least 3 hours before serving.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">QUICK NOTES:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. You can use canned peaches, pineapple tidbits or fruit cocktail instead of mangoes. Drain it well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add chopped roasted cashew nuts or pili nuts to make it extra special.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. You may also put cream cheese on the cream mixture. Use half cup whipping cream and 1 cup cream cheese. Or 1 cup all-purpose cream and 1 cup cream cheese.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. If you'll be using all-purpose cream, make sure to use electric mixer to achieve the desired thickness and fluffiness. If you don't have electric mixer, please prepare your strong mixing arm! :D </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Do not over beat the cream. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Stop once the consistency is thick and double in size.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6. You can chill it in the refrigerator. But I suggest to put it in the freezer, it's so good, promise! It's like you're eating an ice cream cake. Hmmm super yummy. Try it!</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Happy day always,</span></i><br />
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com3tag:blogger.com,1999:blog-8527994089979841834.post-91748526260595783522014-01-22T16:07:00.000+08:002014-01-22T16:12:16.783+08:00Pinugutang Hipon<div style="text-align: left;">
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<span style="font-family: Trebuchet MS, sans-serif;"><i>"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>~Bubba (Forrest Gump)</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">If you're from Rizal province, you're probably familiar with </span><i style="font-family: 'Trebuchet MS', sans-serif;">pinugutan</i><span style="font-family: 'Trebuchet MS', sans-serif;">. Pinugutan or Pinugutang hipon is a sour soup made from shrimps (head removed) and vegetables. This healthy soup gets a hint of natural sweetness from </span><i style="font-family: 'Trebuchet MS', sans-serif;">kamote</i><span style="font-family: 'Trebuchet MS', sans-serif;"> (sweet potato) and kinapal (sweet tamarind). I recommend to pair it with crispy fried fish... hmmm so yummy!</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups shrimp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 to 4 cups water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 medium size gabi (taro), cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 medium size kamote (sweet potato), cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small labanos (raddish), sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7 pieces okra, halved</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 thumb size ginger, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 shallot or red onion, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 kinapal (sweet tamarind paste ball)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bundle kamote tops or kangkong</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp canola oil or any vegetable oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp fish sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>PROCEDURE:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Wash the shrimp with running water, drain. Remove the head of the shrimp. Gently pound the shrimp head, add small amount of water to extract the juice. Drain. Set aside the extracted juice.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2. Put a little oil in a pan. Saute the onion and ginger. Once the onion becomes translucent, add the shrimp. Season it with fish sauce.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">3. Add the extracted shrimp juice and water.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">Cover the pot.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> Bring to a boil. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. Meanwhile, put the kinapal in a bowl. Put a little warm water (about half cup) and gently squish it by hands or mash it. Strain to remove the seeds. Set aside.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">5. Once the soup is boiling, add the gabi (taro) and kamote (sweet potato). Cook for about 10 minutes.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">6. Add the labanos (raddish), okra, and the kinapal extract. Season with salt and pepper.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9dwOt0YHgVl5g8oA9sHhzGVsaUDxxqGHDF1_mtPHMCb-BYJvOWw9SInkczbsJsQIsO3lhcq86PgUc1hqYEOXxTAlmWGp1n4mkMRP8SGtiP-aBJCC9h-NH6csfMTk4-cFJtKpl-fNsVo/s1600/8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9dwOt0YHgVl5g8oA9sHhzGVsaUDxxqGHDF1_mtPHMCb-BYJvOWw9SInkczbsJsQIsO3lhcq86PgUc1hqYEOXxTAlmWGp1n4mkMRP8SGtiP-aBJCC9h-NH6csfMTk4-cFJtKpl-fNsVo/s1600/8.jpg" height="358" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Mash some kamote and gabi to make the soup slightly thick and sweet. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuwgnImsZPDzHMWVn_6Xhi9VWt9xM-xXzE2xuS1u9g4hFYZ71IqWen7kV2Wx649anvIE1kpvyxMDimjOy42N_9fgXwWk29Krp_Yz7H2d-YMtZm3S7VUswXLwV0gnts87qVHVyWIj-W-w/s1600/9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuwgnImsZPDzHMWVn_6Xhi9VWt9xM-xXzE2xuS1u9g4hFYZ71IqWen7kV2Wx649anvIE1kpvyxMDimjOy42N_9fgXwWk29Krp_Yz7H2d-YMtZm3S7VUswXLwV0gnts87qVHVyWIj-W-w/s1600/9.jpg" height="358" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. When the vegetables are already cooked. Add the kamote tops. Cover and cook for a minute. Turn off the heat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggizOy7cqHBb2YOo5pr0kOj25sZbCMROHEUgRkyJNKrBjbR4bJStCTUqSO-3iE5sgflmaDE6ju0SGHYsV5Yxi_nylH2Bh4gsKabonxidXlEGtmYbLiT_NgQrlEZHwFxfHaY9hzEoIZ7Qw/s1600/10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggizOy7cqHBb2YOo5pr0kOj25sZbCMROHEUgRkyJNKrBjbR4bJStCTUqSO-3iE5sgflmaDE6ju0SGHYsV5Yxi_nylH2Bh4gsKabonxidXlEGtmYbLiT_NgQrlEZHwFxfHaY9hzEoIZ7Qw/s1600/10.jpg" height="358" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. Serve with rice and fried fish. Share and enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQMys2oQ-0yTmSZ4Nh47jmFh7PqTeknPCYfr_9NopNxOWSe811JNrjTZM7L9ZH8RCDZBHEobjMteh3DILPcgcw-7JIf0tTP1wY7xNoDzpX7RHK3RWNEO42oTduOg_2L55QHy82iqklXw/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQMys2oQ-0yTmSZ4Nh47jmFh7PqTeknPCYfr_9NopNxOWSe811JNrjTZM7L9ZH8RCDZBHEobjMteh3DILPcgcw-7JIf0tTP1wY7xNoDzpX7RHK3RWNEO42oTduOg_2L55QHy82iqklXw/s1600/1.jpg" height="358" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. If kinapal is not available in your area, you may use green mango, fresh tamarind, kamias, or other souring agent. Or if you want to make it simple and easy, just use sinigang mix or bouillon. But personally, I still prefer the natural one.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. You may also add other vegetables like sitaw (string beans), toge (bean sprout), and talong (eggplant).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Some uses freshly catch fish like mud fish instead of shrimp, they called it <i>binarutak.</i> I never tried it but I'll make it soon.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Yield: 3-4 person</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Happy day always,</i></span><br />
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i></div>
~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-48313308275112040292014-01-20T17:46:00.000+08:002016-02-02T14:57:24.879+08:00Whole Wheat Banana Walnut Loaf with Streusel Topping<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Filipinos don't wallow in what is miserable and ugly. They recycle the bad into things of beauty. </i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>~Imelda Marcos</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Happy 2014! This is my first post for 2014 and I'm happy to be back in the circulation. I'm so busy with other stuff that's why I just got back into blogging only now. For this year, I have lots of hopes, dreams, and goals. So I promised myself to stay positive all the time. You know, even though bad situation strikes, I have to stay calm and remind myself that something wonderful is about to happen. Just wait.... wait again... be patient.... and have faith. Having said that, l</span><span style="font-family: "trebuchet ms" , sans-serif;">et's start the year with positivity! And speaking of positivity, let's turn a bad situation into a good opportunity and let's make your ordinary day into a special memory, like the story of my banana walnut loaf.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6W0T7kf5NBUlZVGaxZxszB5jO-8-THW4jy1KuGzCUqSECUhoh4SNME_G88jU1ig1Rnnmsooj2XBDoOng3r4Jjm0Ig4FHQ_hlsStralm0NXe79YpRBAjiFx_wieSgYdZcGlos3lEdm9o/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6W0T7kf5NBUlZVGaxZxszB5jO-8-THW4jy1KuGzCUqSECUhoh4SNME_G88jU1ig1Rnnmsooj2XBDoOng3r4Jjm0Ig4FHQ_hlsStralm0NXe79YpRBAjiFx_wieSgYdZcGlos3lEdm9o/s1600/1.jpg" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I have this overripe bananas in the table sitting for weeks. They have dark brown spots on its skin. I want to throw it but didn't want to waste those yellow minion-like things. That's why I decided to make banana loaf... remember... turning a bad thing into a good one huh! I have some walnuts and chocolates so I throw some of it on the batter. The result is so amazing, not too sweet (which I love), moist, and it tastes and smells like Christmas! Even though holiday is over, it feels like Christmas again because of this yummy goodness.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEcGPKFsqGX9leZ7vTDa6kv3wMhDHCR-GcT9e-m4IvVHrKSjZWb5wJ1yTpRcSHCnaGoCrVaeOZ5A0JMifj6Op64gLReHnVhLhM-I_JJF9aNh6PpGQIh8-uCe1pEHecJ1NGPT0_LHKpAo/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEcGPKFsqGX9leZ7vTDa6kv3wMhDHCR-GcT9e-m4IvVHrKSjZWb5wJ1yTpRcSHCnaGoCrVaeOZ5A0JMifj6Op64gLReHnVhLhM-I_JJF9aNh6PpGQIh8-uCe1pEHecJ1NGPT0_LHKpAo/s1600/2.jpg" width="640" /></a></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTS:</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><i>Banana Loaf:</i></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup unsalted butter</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup packed light brown sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 cup fine whole wheat flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup all purpose flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3/4 tsp baking soda</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp ground cinnamon</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/8 tsp ground nutmeg</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 3/4 cup mashed ripe banana</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup honey</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 large eggs</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cups walnuts, chopped</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 bar chocolate, chopped (I used Meiji milk chocolate, 55 grams)</span><br />
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<i style="font-family: 'Trebuchet MS', sans-serif;">NOTE: You may add more chocolate if you like, whatever brand you prefer</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;"><b>Streusel:</b></i></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup all purpose flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup cold butter, chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 bar chocolate, chopped (Meiji milk chocolate)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>PROCEDURE:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Preheat oven to 350 F or 175 C. Lightly grease a 10x4 loaf pan.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. </span><span style="font-family: "trebuchet ms" , sans-serif;">Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3. Add the banana, honey and eggs, beating until smooth. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4. Add the whole wheat flour, all purpose flour, walnuts, and chocolate, stirring until smooth. Remember, DO NOT OVERBEAT or OVERMIX your batter. It will make the cake gummy.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5. Put the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">6. Meanwhile, make the streusel by combining all the ingredients. Cut the butter into the flour and sugar by using 2 knives or simply use pastry blender. You may also gently break it using your hands but do not over mix it, it should still be crumbly.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">7. Sprinkle the streusel evenly on top of the batter.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">8. Bake it for 45 to 50 or until toothpick inserted on the center comes out clean.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">9. Let it cool before turning the loaf out of the pan. Once you remove it from the pan, cover it with plastic wrap to seal in the moisture.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">10. Slice using a serrated knife. Serve. Share and enjoy!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1. Cover the left over banana loaf with plastic wrap or aluminum foil. You may put it in the fridge or in a bread bin.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2. You may also add dried fruits like raisins, cranberries, or prunes to make it extra special.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3. The bread will stay fresh for 3-4 days.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4. Serve it with hot tea or coffee.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Happy day always,</i></span><br />
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<i style="background-color: white; color: #4d4d4d; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><b><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 18px;"><i><span style="font-family: "viner hand itc"; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b></i>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-49811551333946777792013-12-04T15:31:00.001+08:002013-12-04T17:29:18.012+08:00Pinakbet<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.~Bobby Flay</i></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Last week, I bought a bottle of bagoong isda (anchovy sauce) and decided to cook pinakbet. This dish was completely different from my favorite (veggies with coco milk), but I must admit, <i>this was so darn good</i>! The vegetables are sweet and the sauce is salty and fishy. It's like <i>Yin and Yang</i>, the combination of the two gives you balance of flavor and the taste is truly amazing. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Here's the recipe: </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">250 grams pork liempo, chopped </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">300 grams squash (kalabasa), sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 big eggplant (talong), sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 bundle or 15 pcs string beans (sitaw), cut into 2.5 inch pieces </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 medium size bitter gourd (ampalaya), sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8-10 pcs okra </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 bundle of kangkong </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 bundle of kamote tops </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5 Tbsp anchovy sauce (bagoong isda) </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 cups water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5 cloves garlic</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 medium red onion </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup water (for the pork)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">fish sauce and pepper to taste </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>PROCEDURE:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Put 1/3 cup water and pork in the pan. Cook the pork until the water completely evaporates. Put a little oil and cook until the color of the pork changes to golden brown. Set aside and if the pork fat renders too much oil, remove some of it.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Add the onion then the garlic. Cook for a minute or until the onion becomes translucent and the garlic is fragrant.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Put the vegetables (except for kangkong and kamote tops), start with string beans (sitaw) then squash (kalabasa), bitter gourd (ampalaya), eggplant (talong), lastly okra.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">4. Add the anchovy sauce (bagoong isda).</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">4. Add water. Cook for 8-10 minutes or until the vegetables are tender but not mushy. Add kangkong leaves and kamote tops. Cook for a minute. Taste it, add pepper and fish sauce if needed. Turn off the heat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHlyLP7myckdsmZtQYFPhBsucaXCcCBe19UdfqrkGGdiHVw35Ve_eUKP5t_z6YgJvt2yEW95c5h2PFu6N4SXdGtMQ14Z9F9YHRVV9PvPGDtXscQUmCiXaz0siKzy4qjzcZfWUi_4S9JQ/s1600/l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHlyLP7myckdsmZtQYFPhBsucaXCcCBe19UdfqrkGGdiHVw35Ve_eUKP5t_z6YgJvt2yEW95c5h2PFu6N4SXdGtMQ14Z9F9YHRVV9PvPGDtXscQUmCiXaz0siKzy4qjzcZfWUi_4S9JQ/s640/l.jpg" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">5. Serve with hot-steamy rice. Share and enjoy.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Add 2 pcs of kamote/sweet potatoes (chopped) and 4 pcs of tomatoes (halved). I didn't have these 2 ingredients when I cooked the pinakbet but adding these 2 will surely make a difference in taste. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. You may substitute pork with fried or inihaw na bangus, tilapia, or any fish available at your home.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. If you want drier version of pinakbet, reduce the amount of water and bagoong isda.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Add lechon kawali or bagnet or pork cracklings (chicharon) for a nice crunch.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. If bagoong isda is not available, you may use alamang (shrimp paste) or fish sauce.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Happy day always,</i></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i><b><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b> </i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b> </b></span>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-81835147551001202672013-11-22T13:01:00.000+08:002013-11-22T13:13:46.145+08:00Nilupak<div style="text-align: center;">
<i><span style="font-family: "Trebuchet MS",sans-serif;">"A recipe has no soul. You, as the cook, must bring soul to the recipe." ~Thomas Keller</span></i></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">It only takes four ingredients to make this wonderful dessert or snack. Nilupak can be made of cassava (kamoteng kahoy) or plantains (saging na saba) or sweet potato (kamote). All of them taste great but our all-time-favorite is cassava. </span><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwB4LLDWAZNNdHoi_KzpMdfGVPPDiyKCCs8bGUAY6t3clpv1h5FUvM2Qr4MUOAqVs2KvFYu6epsUnuVR8Dc3GrJSC0AAAc0QjF5X4aKnq4mrTbZC75oJ0DSkYm9QDNVfh_Ib5OzS6oQHs/s1600/a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwB4LLDWAZNNdHoi_KzpMdfGVPPDiyKCCs8bGUAY6t3clpv1h5FUvM2Qr4MUOAqVs2KvFYu6epsUnuVR8Dc3GrJSC0AAAc0QjF5X4aKnq4mrTbZC75oJ0DSkYm9QDNVfh_Ib5OzS6oQHs/s640/a.jpg" width="640" /></a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Now, I'll be sharing with you my secret for creating the best nilupak using just your hand and fist... Yes, you're very own fist! Must do some punching techniques here. LOL! If you're not comfortable doing this, you may skip this step but make sure that you mix thoroughly the ingredients. But I suggest to try it, the milk from the grated coconut will slowly release once you punch the mixture and it will blend through the ingredients very well, resulting to moister nilupak.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">So here it is, my version of cassava nilupak. </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 kg fresh cassava, boiled and grated*</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 1/2 cup coconut (niyog na mura), grated</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3/4 stick butter or margarine, salted and melted</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 white sugar</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">*<i>Use fine cheese grater for the boiled cassava</i></span> <br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>PROCEDURE:</b></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1. Mix the grated cassava, grated coconut, melted butter and sugar in a large bowl.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhS53SFedAuB0ucCBXfeu_30o1Naj5gVpGWVajrQaVOkjbYwlN9mxfoYxkBvVZ0ICCLEsvao9k5aRv4ZaKTVrUJ5OtEmlAhMr0h0-lDObxHxY1DZ00El_7b69xgS8YWhVBNY7x9k__STE/s1600/c.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhS53SFedAuB0ucCBXfeu_30o1Naj5gVpGWVajrQaVOkjbYwlN9mxfoYxkBvVZ0ICCLEsvao9k5aRv4ZaKTVrUJ5OtEmlAhMr0h0-lDObxHxY1DZ00El_7b69xgS8YWhVBNY7x9k__STE/s640/c.JPG" width="640" /></a></span>
<span style="font-family: "Trebuchet MS",sans-serif;">2. Using your hand (use disposable gloves), mix thoroughly the ingredients.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYIalPEKJViIgarpzYDYrSiOQkBFxSVeWqjY_qu3fn7GkB-osoPZaR5G0zlBOfnsmROVoLA8-hA3iKqey46nVxO_9bvdrcvFqPCCW9JPzLrg0r5NZwpnzx7PDD_HtxSvaB047KiYbkus/s1600/d.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYIalPEKJViIgarpzYDYrSiOQkBFxSVeWqjY_qu3fn7GkB-osoPZaR5G0zlBOfnsmROVoLA8-hA3iKqey46nVxO_9bvdrcvFqPCCW9JPzLrg0r5NZwpnzx7PDD_HtxSvaB047KiYbkus/s640/d.JPG" width="640" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">3. CAREFULLY punch the mixture. Since I'm not using mortar and pestle, I use the strength of my fist to blend the ingredients very well.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2mXC0KzGy804qZZKBOqzLIma9q7DhOEJM8sFKabQqhM3PS3trTwSq7PlYeYKlfS3NmAetcUqwusmGvXFSbh4GW2lLg-pl6XZB7xNotLXeIIGZx1JsbqvEYQxOBl0HUKdjWphs6jqx5c/s1600/a.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2mXC0KzGy804qZZKBOqzLIma9q7DhOEJM8sFKabQqhM3PS3trTwSq7PlYeYKlfS3NmAetcUqwusmGvXFSbh4GW2lLg-pl6XZB7xNotLXeIIGZx1JsbqvEYQxOBl0HUKdjWphs6jqx5c/s640/a.jpg" width="640" /></a></span>
<span style="font-family: "Trebuchet MS",sans-serif;">4.Arrange it on a plate or banana leaf.
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zR2-uCpy0lSiAeIyzKRHDrf46d2Fee3DWyEC-5x0sTUgL0dGtC3jOu6ZW5DB5ZFtZ6cfMYkpKNTOfLSUJqSFISvADHgXS1FT1DLHTey-JNUFZM7GNicA2Cj7Fo8biNYq7a5j2mfOGYY/s1600/b.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zR2-uCpy0lSiAeIyzKRHDrf46d2Fee3DWyEC-5x0sTUgL0dGtC3jOu6ZW5DB5ZFtZ6cfMYkpKNTOfLSUJqSFISvADHgXS1FT1DLHTey-JNUFZM7GNicA2Cj7Fo8biNYq7a5j2mfOGYY/s640/b.JPG" width="640" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">5. Spread a little butter or margarine on top. Serve. Share and enjoy!</span><br />
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<tr><td style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00BkeyG2rDwLcOajysg5hrb6E-BsudyWBa707NcL97U3njP700fO7qvgnI3PtMp2UZIJXLWDDoYMGi6p-vEje1EpY4h-PZw4pncVF1y-ySUMa2YkKUK6zyXycRYMSsT6RST67oZPyHeM/s1600/b.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00BkeyG2rDwLcOajysg5hrb6E-BsudyWBa707NcL97U3njP700fO7qvgnI3PtMp2UZIJXLWDDoYMGi6p-vEje1EpY4h-PZw4pncVF1y-ySUMa2YkKUK6zyXycRYMSsT6RST67oZPyHeM/s640/b.JPG" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">Nilupak in pandan casing</span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Put condensed milk instead of sugar for creamier texture. Start with 1/2 cup condensed milk, add more to your desired sweetness.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Store in the refrigerator. Consume within the day or up to the next day.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. You can use boiled and mashed saba bananas or kamote to make another version of yummy nilupak.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> <i>Happy day always,</i></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i><b><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b> </i> </span><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-42098743509681112522013-11-22T11:21:00.001+08:002013-11-27T12:11:40.898+08:00I'm back!<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><i>"But blessed is the man who trusts in the LORD whose confidence is in him. He will be like a tree planted by the water that sends out its roots by the stream. It does not fear when heat comes; its leaves are always green. It has no worries in a year of drought and never fails to bear fruit." ~Jeremiah 17:7-8 </i></span></div>
<div style="text-align: center;">
<br /></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Finally!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">A lot of things have happened over the last couple of weeks. Emotions are overflowing because of typhoon Yolanda and my
heart aches every time I watched the news. Emotional drama and
blame game also happened and several hoax news were circulating in the net. Despite the negativity, I can still see spark of hope for the victims. People of all races and religion were reaching out (through donations and prayers) and it's really overwhelming to see such generous acts.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">And
because the emotion was too high at that time, I stopped my food blogging for a while.
But now that I can see that the relief goods are reaching the affected areas and
the affected provinces are slowly rebuilding and the victims are now smiling, my heart is at ease and finally, I can start blogging again.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">I
want to take this opportunity to give a big THANK YOU to the people all
over the globe who gave their hands and prayers to the Philippines. May our dear God bless you more!</span><span style="font-family: "Trebuchet MS",sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">For those who still want to extend their help, you may click the logo of Philippine Red Cross for further information. God bless you!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.redcross.org.ph/donate" style="margin-left: auto; margin-right: auto;"><img alt="http://www.redcross.org.ph/donate" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vfNFjQoi45q3v0vveGftA7BJtxVDx5rg70VJ93GZ-uHDjzv5IWoMKvMAWT5vKJLA08Pq5fOEHUyVF4AgOcQXM3dmH_rOgDXUWFT8IRayiB65Ocwu9oVRC5AQb6KwJ-xG1F74XZ-SgDE/s200/index.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Credit: Philippine Red Cross</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Lord, we thank You for demonstrating Your loving kindness and tender mercy to us. Thank You for sending relief to the persons who have been affected by typhoon Yolanda. Lord, even though there are tragedies, yet You are still good and Your mercy endures forever. Amen.</i></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i><span style="font-family: "Trebuchet MS",sans-serif;">To God be the glory!</span> </i> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<b><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-1042239254963768102013-11-11T16:52:00.000+08:002013-11-11T17:00:47.345+08:00A short prayer for the victims of Typhoon Yolanda (Haiyan)<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">Let's take a moment of silence at this moment to say a short prayer for the victims of the recent typhoon Yolanda. </span><span style="font-family: "Trebuchet MS",sans-serif;">Stand in faith Filipinos even when you're having the hardest time of your life! God bless us all!</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktzK_vzkc1ltXbe7hFGU9A_wI951_3m82C5NDfbNGQ2d-CuU4GTS1bjl_9HY4SNEFQWsfgSGIiLlb-_VviSKdXA2jIVvX5MhI5zljvByn73EpESRmLD3vCsLhlkEAn9n0MZD_1to5Q-8/s1600/typhoon-haiyan-space.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="471" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktzK_vzkc1ltXbe7hFGU9A_wI951_3m82C5NDfbNGQ2d-CuU4GTS1bjl_9HY4SNEFQWsfgSGIiLlb-_VviSKdXA2jIVvX5MhI5zljvByn73EpESRmLD3vCsLhlkEAn9n0MZD_1to5Q-8/s640/typhoon-haiyan-space.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Credit: This image provided by NASA shows Typhoon Haiyan taken by Astronaut
Karen L. Nyberg aboard the International Space Station Saturday Nov. 9,
2013. (AP Photo/NASA, Karen L. Nyberg) [Epochtimes.com].</span></span></td></tr>
</tbody></table>
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<span style="font-family: "Trebuchet MS",sans-serif;">In God we trust!</span><br />
<br />
<b><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"></span><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-52118038000300616762013-10-24T16:24:00.000+08:002013-10-24T16:39:58.492+08:00Black Forest Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>I bake. I make a great German chocolate cake. Anyone who knows me will tell you I'm a great baker, the best... When I bake something, I swear to god, it's gone before it hits the plate. ~Kimore Lee Simmons</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFF13HEqcWwxF9Vo4Ecy4GPOIq4tvgO5JlIF6Yhy22mbavbVwpBUeblxtcrKn-KU3cXYCIK6Y6mehY0tC4ZiYByQkuaEq6q6vI2eIKgLdE5ovyZtmXtQInhWozCEMiKZ5GQFl9p13RM9g/s1600/Picture+018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFF13HEqcWwxF9Vo4Ecy4GPOIq4tvgO5JlIF6Yhy22mbavbVwpBUeblxtcrKn-KU3cXYCIK6Y6mehY0tC4ZiYByQkuaEq6q6vI2eIKgLdE5ovyZtmXtQInhWozCEMiKZ5GQFl9p13RM9g/s640/Picture+018.JPG" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Did you know that Black Forest is a german cake? Its name is Schwarzwälder Kirschtorte. Traditionally, it is composed of chocolate cake, Kirsch, whipped cream, short crust biscuit at the bottom, and tart cherries. <i>Kirsch </i>is a clear fruity brandy made from cherries. Since Kirsch is not commonly found here in the Philippines, I used cherry brandy and rum. But you can also use other liquor like coffee liquor, or the regular brandy. If you like the cake to be non-alcoholic, use cherry syrup instead.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLZqaazOVbRciiW39oP05G8pIZ6lJNO88H0nZ8xhZgf_gTuBL-dUQFXC7ObmGaX9FRK5GoRhcrWeBxAkvCCRBB9DVo98loZ6wweVPofuH3g4l3AWhd40Zx81GGVaLXy4qQCoqdI2tWyY/s1600/Picture+018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLZqaazOVbRciiW39oP05G8pIZ6lJNO88H0nZ8xhZgf_gTuBL-dUQFXC7ObmGaX9FRK5GoRhcrWeBxAkvCCRBB9DVo98loZ6wweVPofuH3g4l3AWhd40Zx81GGVaLXy4qQCoqdI2tWyY/s640/Picture+018.JPG" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Try making black forest. This is easy to make, swear! You only need time and patience to make it! Surely, your family will be impressed! <i>Viel Glück!</i></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>INGREDIENTS and PROCEDURE:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i><b>Chocolate Cake: </b>(I used <a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=184&name=HERSHEY%27S-PERFECTLY-CHOCOLATE-Chocolate-Cake">Hershey's Perfectly Chocolate Cake</a>)</i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 3/4 cups all-purpose flour<br />3/4 cup Hershey's Cocoa<br />1 1/2 tsp baking powder<br />1 1/2 tsp baking soda<br />1 tsp salt<br />2 eggs<br />1 cup milk<br />1/2 cup vegetable oil<br />2 tsp vanilla extract<br />1 cup boiling water</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1. Heat oven to 350°F or 175°C. Grease and flour three 8-inch round baking pans. <br />2.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt
in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of
mixer 2 minutes. Stir in boiling water (batter will be thin). Pour
batter into prepared pans.<br />3. Bake 30 to 35 minutes or until wooden
pick inserted in center comes out clean. Cool 10 minutes; remove from
pans to wire racks. Cool completely. </span> </span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;"><i>Cherry-Ganache Filling:</i></span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups dark chocolate, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 bottle/can maraschino cherries , chopped(reserved some for garnish, 8-10 pcs)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 cup cherry brandy</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 cup dark rum </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">syrup from maraschino bottle/can (used for brushing the cake layers)</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Put the cream in a small sauce pan. Bring cream to a boil over medium heat.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Remove from heat. Stir in the chopped chocolate and vanilla until the chocolate is completely melted.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Add the brandy, rum and the chopped cherries.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Put in a bowl and chill it in the refrigerator.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Whip it before using.</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;"><i>Whipped Cream Frosting: </i></span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cup whipping or heavy cream, chilled</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup powdered sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tsp vanilla extract</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Equipment for the Frosting:</i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">chilled stainless bowl</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">electric mixer, chilled beaters</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1. Put the chilled heavy or whipping cream in a stainless bowl.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2.
Beat for a couple of seconds (low speed) then add gradually the
powdered sugar and vanilla (increase the speed) until stiff peaks. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b>ASSEMBLE CAKE:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i>Decoration:</i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">reserved cherries, about 8-10 pcs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i>dark or semi-sweet chocolate, shaved </i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i><br /></i></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1. In a serving plate, layer one cake and brush it with the reserved cherry syrup.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Spread a third of the cherry-ganache filling and top it with whipped cream frosting.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Lay another cake and repeat the procedure above.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. Once all the cakes are stacked, spread the whipped cream over the top and sides of the cake.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Put shaved chocolates on the side.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6. Put the remaining whipped cream in a pastry bag with closed-star tip and pipe rosettes on top of the cake. Add chocolate shavings in the middle.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZHUp4LoT3kfDLy8DHQ7sCc__ZgUSl1KTl9G3JNKIXETOWZ4Ws5xhgdWPktgFMO9ZzZ3QAovCHCdkWvGhWxQUvlRQ8fJG8SC0b0gFX6IMShhytSz8-R-RDTXqVV7R1mz-wfxHKQ4J9go/s1600/Picture+583.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZHUp4LoT3kfDLy8DHQ7sCc__ZgUSl1KTl9G3JNKIXETOWZ4Ws5xhgdWPktgFMO9ZzZ3QAovCHCdkWvGhWxQUvlRQ8fJG8SC0b0gFX6IMShhytSz8-R-RDTXqVV7R1mz-wfxHKQ4J9go/s640/Picture+583.JPG" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. If cherry brandy is not available, you may use rum, brandy, or coffee liquor.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. You may also use your favorite chocolate cake recipe for this one.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Do not over whip the cream. Your cream will separate and turn into butter when over whipped.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. It is important that your cream, beaters, and bowl are chilled when whipping. The cream whip best when chilled.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Since the cake requires your "precious time", you may bake the chocolate cake a day before you assemble it. Wrap it with cling plastic to keep the cake's moisture then refrigerate it.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b> </b></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Happy day always,</i></span><br />
<br />
<b><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></b>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-14446156557549555872013-10-18T13:19:00.001+08:002013-10-18T13:42:50.728+08:00Kare Kare <div style="text-align: center;">
<i><span style="font-family: "Trebuchet MS",sans-serif;">I love healthy stuff and junk an equal amount. Whatever I'm craving, I go for it. I'm never trying to lose weight - or gain it. I'm just being. ~Kelly Clarkson</span></i></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqatEdnwdKOvvWNsamNZK_4p_4y6CUcIV7SmVzzFMYMi9FCbVKYRXpggsncgJWkf8u5WtlXh2MzlbbnckwZWJ6S7anQHI9dPE414xpMIXubGfAquJWwm4MXsvexcxTGazt24qA2EtUULY/s1600/a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqatEdnwdKOvvWNsamNZK_4p_4y6CUcIV7SmVzzFMYMi9FCbVKYRXpggsncgJWkf8u5WtlXh2MzlbbnckwZWJ6S7anQHI9dPE414xpMIXubGfAquJWwm4MXsvexcxTGazt24qA2EtUULY/s640/a.jpg" width="640" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">If you're not on a diet and craving for traditional Pinoy food, try to cook Kare Kare. I used pata ng baka (ox legs) because it's so delicious. The broth of the ox legs tastes like milk (swear!), so creamy... fatty... beefy! </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 pata ng baka (ox leg), cut into pieces</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 bundle pechay tagalog or bok choy</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 bundle sitaw (string beans), cut into 2" long</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 pcs talong (eggplants), sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 medium size banana bud (white part), sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 pack mama sita kare kare mix, dissolved in 1 cup water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp peanut butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup rice flour, toasted and dissolved in water or 1/8 cup cornstarch dissolved in water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp annatto or atsuete seeds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5 cloves garlic, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 medium size onion, chopped </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">canola oil or any vegetable oil </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">water (enough to cover the ox leg pieces, about 1 inch above the ox legs)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper to taste </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">bagoong alamang (shrimp paste)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>PROCEDURE:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Rinse thoroughly the ox leg. Put in a large pot and fill with water. Make sure that the ox leg is completely covered with water. Add 1 Tbsp salt then bring to a boil and remove the scums as it rises. Once it is boiling, reduce the heat to medium-low. Cook for 2.5 to 3 hours. <i>I cooked mine for more than 3 hours, until the meat easily falls off the bones.</i></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Add the peanut butter, kare kare mix<i>, </i>and the rice flour or cornstarch mixture. You'll notice that the sauce will begin to get thicker. <i>I added rice flour/cornstarch because I want the sauce to be thick.</i></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Heat a little oil in a pan or skillet. Add the annatto or atsuete seeds, stir for a couple of seconds until it releases its color. Remove the seeds from the pan. Add the onion and garlic. Cook for a few seconds. Add the vegetables (eggplant, string beans, banana bud) except for pechay. Cook for 5-7 minutes.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">4. Transfer the cooked vegetables in the pot. Season with salt and pepper. Add the pechay and cook for 3 minutes, covered. Turn off the heat.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">5. Serve with rice and shrimp paste (bagoong alamang) on the side. Share and enjoy!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMytoNBKiaOAQGl3dpeIZrBMVbeLH5hsf2qBLHoOCjZrX9usIvVB6gaSCRkEP-hDd1rHvDpWOAhqaTvq18no4JpbdQzeCgq0sVbZAfOky9_TFAOxZ-Qn75kX3gs8LRWy9qy-KtNO2Q-2Q/s1600/a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMytoNBKiaOAQGl3dpeIZrBMVbeLH5hsf2qBLHoOCjZrX9usIvVB6gaSCRkEP-hDd1rHvDpWOAhqaTvq18no4JpbdQzeCgq0sVbZAfOky9_TFAOxZ-Qn75kX3gs8LRWy9qy-KtNO2Q-2Q/s640/a.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">see the broth? look at the color then taste it! it tastes like milk with lots of fat! LOL! super love it!</span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. If you don't like ox legs, you may use other parts like ox tail or ox tripe or beef slices. You can also use pork slices or pork legs or even chicken. Seafood kare kare is also great!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. I used kare-kare mix for this recipe, but if it is not available, just add the quantity of peanut butter (about 1/4 cup) and also add 1/2 cup grounded peanuts. If you want the authentic one, don't use peanut butter, just use 1 cup grounded peanuts. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Happy day always, </i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i>
</i></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-65439940295577502872013-10-12T09:19:00.000+08:002013-10-12T13:30:56.051+08:00Sinigang na Ulo ng Salmon sa Bayabas (Salmon Head in Guava Sour Soup)<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><i>Individuals who have learned to endure and persevere through the storms of hardships are those who can dance in the rain during a storm. ~Ellen J. Barrier</i></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">This is a very healthy dish, no saturated oil and packed with vitamins, minerals, fiber, and heart healthy fats (omega 3). Good for cold rainy days!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">NOTE: The broth is purplish in color because of the purple kamote tops. You may use kangkong or green kamote tops if you don't like to alter the color of the broth. I just love the purple kamote tops, my mom said it's healthier. *wink </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 heads salmon, cut into pieces</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 kg ripe guavas (yellow green in color)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tomatoes, quartered</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 red onion, quartered</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 labanos (raddish), sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">7 pcs okra, halved</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 pcs siling haba (finger chili)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8 pcs sitaw (string beans), cut into 3 inch length</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 bunch kamote tops (sweet potato tops) or kangkong</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">7 cups water </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp patis</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper to taste </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>PROCEDURE:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Wash the salmon heads with water. Set aside.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Wash the guavas and cut in half. Put in a pot. Add water. Cook over medium-high heat.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Once the guavas are cooked, place a strainer in a bowl and put the guavas in the strainer. Mash the guavas using a big spoon or fork, adding a little water one at a time to moisten the guava. NOTE: I didn't mash all the guavas. I leave 4-6 pieces in the pot.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">4. Pour the guava puree back in the pot. Turn on the heat. Add the tomatoes and onion. Let it boil.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">5. Once boiling, </span><span style="font-family: "Trebuchet MS",sans-serif;">add the vegetables (labanos, sili, sitaw, okra) <i>except </i>for kamote tops. Cook for 5 minutes.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">6. Add the salmon head. Cook for another 7-10 minutes. Put the patis and season with salt and pepper.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">7. Add the kamote tops. Cover. Turn off the heat.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">8. Serve hot! Share and enjoy!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. You can use other fish or seafoods or meat like maya-maya, prawns, or pork.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. If guavas are not available, you may use other souring agent like tamarind, kamias, green mango, or sinigang mix. If you will use kamias, cut it in half and put it in the broth. For tamarind and mango, you have to boil it until soft. Then mash it using a strainer. Don't put the seeds in the broth. My favorite souring agent is sweet tamarind, we call it <i>"kinapal".</i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. You may also use blender to make guava puree. When the guavas are soft, put it in a blender, add enough water into it. Pulse for a couple of seconds or a minute. Strain it using a sieve/strainer. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Happy day always,</i></span><br />
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<div style="text-align: justify;">
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<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></span></div>
~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-65621835746331934142013-10-09T23:29:00.002+08:002014-02-15T16:44:11.904+08:00Bibingkang Kamoteng Kahoy (Cassava Bibingka)<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><i>I am not a glutton - I am an explorer of food. ~Erma Bombeck</i></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"></span><span style="font-family: "Trebuchet MS",sans-serif;">I'm not really sure if cassava cake is the same with cassava bibingka. They look and taste the same but not "exactly" the same. You get me? Sorry, I'm also confused! LOL! I tasted them both but for me, cassava bibingka is lighter than cassava cake... from the texture to the taste. Cassava bibingka is like <a href="http://wowtolife.blogspot.com/2013/03/suman-balinghoy-or-cassava-suman-with.html">suman balinghoy</a> (plus coco milk in it) with custard. Cassava cake is like pudding with custard. Hmmm, maybe I should ask my mom tomorrow if they are really the same.</span><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<span style="font-family: "Trebuchet MS",sans-serif;">Here is my version of bibingkang kamoteng kahoy. I like it because it is not too sweet. You may add more sugar to bibingka if you prefer sweeter.</span><br />
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<i><span style="font-family: "Trebuchet MS",sans-serif;">For the bibingka:</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups cassava, finely grated (fresh or frozen)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 3/4 cup coconut milk (second extraction)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp salted butter, softened or melted*</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 eggs, lightly beaten</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2/3 cup sugar (I used brown sugar)</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>*If you are using unsalted butter, add 1/2 tsp salt</i></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">NOTE: Use 9x9 pan for this recipe. Since I don't have 9x9, I used 9x14 pan instead. The result is thinner bibingka.</span><br />
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<i><span style="font-family: "Trebuchet MS",sans-serif;">For the custard:</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/4 cup coconut cream (first extraction)<br />2 tablespoon flour<br />1 1/4 can condensed milk<br />2 egg yolks, lightly beaten<br />1/8 cup grated cheese</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>PROCEDURE:</b></span><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">For the bibingka:</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Preheat the oven to 175 C or 350 F. Grease your baking pan, or you may also line it with banana leaves if you like. Set aside.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Combine all ingredients in a large bowl. Mix well until all ingredients are combined.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Pour the batter in a greased pan and bake it for 25-30 minutes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>While the bibingka is baking, make the topping. </i></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>For the custard:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Put the coconut cream, flour, condensed milk in a sauce pan. Cook over medium heat, stirring until thick.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Lower the heat, then slowly add the egg yolks. Mix well. Lastly add the cheese. Cook for a couple of seconds then turn off the heat.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Assemble:</i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. When the bibingka is done, remove it from the oven. Pour the custard on top of the bibingka. Use spatula to spread it evenly.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Put it back in the oven and set the oven to broil. Cook until the custard is slightly brown in color.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Let the bibingka cool for a couple of hours before slicing. It is soft and sticky while hot.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">4. Serve. Share and enjoy. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Put the bibingka in the refrigerator to make it chewy.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. I personally like to eat it the next day. It seems all the flavors merry together. Try it!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Keep it refrigerated since it contains coconut cream.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. You may add more cheese for the toppings. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. Store up to 3 days (refrigerated).</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Happy day always,</i></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></i></span>~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-62016906070157063682013-10-08T12:49:00.000+08:002014-02-15T16:51:55.326+08:00Passion Fruit Juice<div style="text-align: left;">
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Love is a fruit in season at all times, and within reach of every hand. ~Mother Teresa</i></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><i> </i></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">We're so blessed to have a neighbor who sells local produce. Every Sunday, they go to the mountains of Tanay and Laguna area to find fresh and organic fruits and vegetables and I'm such a lucky bee to get these "natural treasures". My hubby encouraged me to buy fruits always. Instead of eating junk foods (like his favorite potato chips) or sweets (like my cupcakes and cookies, ahem!), fruits are great alternatives to satisfy our cravings. Also, we want to teach our children to eat "better" foods. I'm not saying that my baked goodies are not good, but I must admit, fresh and natural are always better!</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">I always buy fruits in season. Why? They taste great, fresh, and have the best quality at a lower cost. My favorite is lanzones (sorry, I don't have photos). Give me 1kg, and I'll eat it in one sitting. And just recently, I discovered my passion for <i>passion fruit</i>. Yeah, this is a tropical fruit but I just tasted it recently and you know what? I fell in love with it right away. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGMHfJRTh5pK9JXCF8zX_cYJUVL08vK0k7-rU1MDmAjbJQ891V-l5UufyttmthmN75ungip6yr7j0-kDm3ELauD0u9EqIL0xZQPrbBjtuIdfNC9yB37J9As6_mVL0NDngW3qtkjvGOqk/s1600/a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGMHfJRTh5pK9JXCF8zX_cYJUVL08vK0k7-rU1MDmAjbJQ891V-l5UufyttmthmN75ungip6yr7j0-kDm3ELauD0u9EqIL0xZQPrbBjtuIdfNC9yB37J9As6_mVL0NDngW3qtkjvGOqk/s640/a.JPG" height="480" width="640" /></a><i> </i></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">According to wikipedia, there are different varieties of passion fruit, one of this is purplish in color and the other one is yellowish. The one I have is the yellow kind. Ok, what's the taste? It's tangy but sweet at the same time. This has the sweetest scent ever! Its smell overpowers the sourness of the pulp. It tastes like mango, guava, orange, <i>four seasons Tang powdered juice</i>, LOL! Hmm, confusing eh? But really, it tastes and smells good! </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I tried making juice out of it. They say ripe passion fruit have wrinkled and dimpled skin. In the picture below, both fruits are ripe, but the wrinkled passion fruit has more juice and sweeter than the smooth one. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">I'm going to share with you how I make juice out of passion fruit. I used strainer and spoon because our blender is broken. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5 pcs passion fruits, cut in half </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/3 to 1/2 cup sugar (<i>I used light brown sugar</i>)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3/4 cup water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">clean (mineral/distilled/purified) water to fill your bottle/container</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>THINGS YOU NEED:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">strainer</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">spoon or fork</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">small bowl</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">container/bottle<b> </b>(500mL) </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>PROCEDURE:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Put the 3/4 cup of water in a small pan, add the sugar. Let it boil until all the sugar melt. Put in a bowl. Let it cool.<b></b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Scoop out the seeds of passion fruits and put in a strainer with bowl under it. Gently squish it with spoon or fork to release the juice. Also, take out big bits of pulps and put it in the bowl with juice.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Put the juice with pulp in a container or bottle. Add the syrup (sugar and water) and fill the container with water. Put in the refrigerator (<i>I put in the freezer</i>) and chill for couple of hours. Serve cold.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. If you'll be using a blender, put the seeds/pulp in the blender. Whiz it for 2 seconds then strain. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2. Use a sharp knife when cutting the fruit. Make a deep indentation with a knife and cut it at the spot where you made a hole.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. You may combine it with other fruits like dalandan, orange, or mango. Do your own concoction!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3. Add more syrup if you find the juice sour. If you're asking if you can directly add sugar to the water, of course, you can. But I personally like to melt the sugar in boiling water. Because it takes time for the sugar to melt in water especially if it is cold. And sometimes you get fooled by the taste of the juice, it seems bland at first, so you'll be adding more sugar and when the sugar is completely melted, your juice becomes too sweet. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4. For a healthier version, use honey to sweeten your juice. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5. You can consume it within a week. But it's better to consume it within the day.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i>Happy day always,</i></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;"><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></span> </span></div>
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~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-44699673662353756622013-09-23T23:33:00.000+08:002014-02-25T09:42:37.727+08:00Lugaw with Chicken and Egg (Arroz Caldo with egg)<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><i>"Chickens don't praise their own soup" ~Martinican Proverb</i></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">You can eat it plain or with egg or chicken. Add some side dishes like <i>lumpiang toge </i>(bean sprouts spring roll), fried <i>tokwa</i> (tofu) or <i>tokwa't baboy</i> (tofu and pork) or kwek-kwek/tokneneng. Or even topped it with <a href="http://wowtolife.blogspot.com/2014/02/adobong-manok-with-atay-at-balunbalunan.html"><i>adobong atay</i> and <i>balunbalunan </i>(chicken liver and gizzard adobo)</a>. Drooling! This Filipino comfort food is very versatile. Perfect for rainy days! Let's make and eat lugaw!</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>INGREDIENTS:</b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 cup glutinous rice / malagkit</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">300 grams chicken, cut into serving pieces</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">8-10 cups chicken broth or water</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 medium onion, sliced or chopped</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 thumb size ginger, julienned</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 head garlic, chopped</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 boiled eggs </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/2 Tbsp garlic powder (optional)</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/8 cup patis or fish sauce</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper to taste </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">spring onion, sliced (toppings)</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">vegetable oil </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>PROCEDURE:</b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1. Put a little oil in a pan, saute the garlic until golden brown. Put it in a small bowl and set aside.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Add the ginger and onion in the pan. Cook until the onion becomes translucent and the ginger releases its aroma.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Add the chicken pieces and cook it for 5 minutes. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">4. Add the malagkit and fish sauce. Mix and cook for a few minutes. Then add the broth or water.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">5. Let it boil and simmer for 35-45 minutes over medium heat, stirring occasionally. Add more "hot" water if you find the lugaw too thick. Add the garlic powder and the toasted garlic (</span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;"><i>you may reserve some toasted garlic for garnishing)</i></span>. Stir until the garlic powder completely dissolved in the lugaw. Season with salt and pepper. Turn off the heat. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUFQqUyB9NSQ7zY3a2_xaDe-KAkiCXXm1CbXtbMHS0hAJYRDEMsYaGFUg_h6DkdejiK9vqw4rltD284bHvt83iL1YtQq4jcauiQP9LUmHTuazg9v44nznBMSoMFFXox37oTbMtCykcOk/s1600/c.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUFQqUyB9NSQ7zY3a2_xaDe-KAkiCXXm1CbXtbMHS0hAJYRDEMsYaGFUg_h6DkdejiK9vqw4rltD284bHvt83iL1YtQq4jcauiQP9LUmHTuazg9v44nznBMSoMFFXox37oTbMtCykcOk/s640/c.jpg" height="480" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">6. Serve hot with sliced hard boiled egg. Garnish with spring onion and garlic. Share and enjoy.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>QUICK NOTES:</b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1. You may also use rice for this dish. Just reduce the amount of water. Start with 6 cups, add more (use hot water when adding water) until you reach your desired consistency.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2. If you want a little spicy, drizzle some chili oil in your lugaw. Hmmm, yummy!</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">3. If you like tangy, squeeze calamansi.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Happy rainy day,</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><i><span style="font-family: 'Viner Hand ITC'; font-size: 24pt;"><span style="color: #ea9999;">Rhea</span></span></i></b></span></div>
~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0tag:blogger.com,1999:blog-8527994089979841834.post-2265930418853398832013-09-23T16:30:00.000+08:002013-09-24T08:43:21.177+08:00Homemade Vanilla Extract<div style="text-align: justify;">
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<span style="font-family: Trebuchet MS, sans-serif;"><i>My life is just great now. Normal. Vanilla. ~Jason Bateman</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">Vanilla is always associated with
being ordinary and boring... Unfair, isn't it? For me, vanilla is playful,
exciting, elegant, moody, exotic, sensual, classic! It's sweet yet
spicy. Creamy and buttery. Floral and fruity. Hmm... woody? smoky? nutty? The
taste and aroma just explodes inside your mouth whenever you taste
anything with vanilla (real vanilla). And I'm thinking now, maybe if there's no vanilla
in the world, our favorite desserts will be just plain, ordinary....
boring!</span><i> </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vanilla extracts are very easy to make. You only need two ingredients. Yes! you read it right, only 2 ingredients. <i>Vanilla beans</i> and <i>alcohol</i>. For the alcohol, you can use rum, vodka, brandy, or bourbon. Make sure that it is 70-80 proof (35%-40% alcohol)<u></u><i>, </i>check the label please.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>INGREDIENTS:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 vanilla beans <i>(I used the Madagascar type)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup alcohol (<i>I used half vodka, half rum)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>THING(S) YOU NEED:</b> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">bottle with cap/lid</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>PROCEDURE:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Wash thoroughly the bottle and the cap. Allow it to air dry.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Using a sharp paring knife, split the beans in half (lengthwise). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Place the vanilla beans inside the bottle then fill it with your desired alcohol.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Put the cap/lid tightly and place the bottle in a cool, dry, and dark place. <i>I just put mine inside the kitchen cabinet.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Give the bottle a good shake once in a while. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Wait (patiently) for 2 months or more before using it. The color will become darker and the flavor will become more intense as you wait longer. <i>I allow it to age for 3 months before using it.</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>QUICK NOTES:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Once you use the vanilla extract, simply re-fill it with alcohol to replace what you have consumed. Give it a good shake occasionally.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. If you want a unique gift for the coming holidays, you may consider this. Just put it in small bottles and print a cute label for your homemade extract. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Do not refrigerate either the vanilla extract or beans as this can damage the extract and cause the beans to crystallize or dry. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>DID YOU KNOW?</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>(adapted from <a href="http://www.vanilla.com/frequently-asked-questions-about-vanilla/">vanilla.com</a> & <a href="http://www.joyofbaking.com/Vanilla.html">joyofbaking</a>)</i><b> </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Vanilla is the second most expensive spice next to saffron. Why? Because vanilla is the most labor intensive agricultural product in the world. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Vanilla is the fruit of a thick green orchid vine that grows wild on the edge of the Mexican tropical forest.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Studies have shown that the fragrance of vanilla helps to lower cravings for high-fat foods.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Vanilla was once so rare and expensive that only royalty had access to it</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. The Aztecs developed the fermentation process of sweating and drying the beans to develop the vanillin. They used vanilla to flavor their cocoa drinks "xocolatl". Vanilla is still used today to flavor chocolate. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Up until the early years of the 20th century vanilla was used in the pharmacy to calm upset stomachs. In fact, Coca Cola syrup was often used as a stomach sedative, and later, Coke was substituted for calming the effects of nausea. The reason? Coca Cola contains a large percentage of vanilla!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Happy homemaking,</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: white; color: #666666; font-family: Calibri; font-size: 13px; line-height: 18px;"><i><span style="font-size: 24pt;"><span style="color: #ea9999;"><span style="font-family: Times, 'Times New Roman', serif;">Rhea</span></span></span></i></b></i></span></div>
~~Rhea~~http://www.blogger.com/profile/00242004167951438061noreply@blogger.com0