tag:blogger.com,1999:blog-19200825222339695022024-02-19T10:53:35.888+08:00Frugal GourmetAnonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-1920082522233969502.post-82266499150995441572012-04-18T00:59:00.000+08:002012-04-18T01:00:36.082+08:00Warm Brownie Cup<div class="separator" style="clear: both; text-align: center;">
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Oww hello there! I am back with a bitter sweet post. As all of you know this is a very interesting dessert because it is best served when the WARM brownie is topped with ICE cream. You'd have to sink your teeth into that cold and warm feeling, creamy and spongy textures, bitter sweet goodness altogether. For this version, I purposely used dark chocolate to offset the sweetness of the ice cream. There's a lot of room for experimentation with this, you can opt to drizzle or incorporate peanut butter or caramel and the likes.</div>
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These two main ingredients tops my daughter's list when it comes to dessert; chocolate and ice cream, combine them in a cup and that is heaven for her. You'd notice 3 brownie cups on the left pane, but only 2 cups on the right pane; apparently she snatched one cup while I wasn't looking. She got impatient waiting on me taking pictures of the brownies. I couldn't blame her, these were smelling pretty great while still in the oven. You can bake your cake and eat it too, my daughter and I ate this while watching the TV series H2O. There is definitely comfort in food.</div>
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<tr><td class="tr-caption" style="text-align: center;">warm brownie cup</td></tr>
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RECIPE: Warm Brownie Cup </div>
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Source: <a href="http://www.marthastewart.com/">http://www.marthastewart.com</a>
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Yield: Makes 5</div>
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Ingredients</div>
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4 ounces semisweet chocolate <span style="color: red;"><i>*I used dark chocolate</i></span></div>
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8 tablespoons (1 stick) unsalted butter</div>
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1/2 cup all-purpose flour</div>
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1/2 teaspoon baking powder</div>
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Pinch of salt</div>
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1/2 cup cocoa powder</div>
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4 large eggs, at room temperature</div>
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1 teaspoon vanilla extract</div>
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1 cup sugar</div>
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Confectioners' sugar, for dusting <span style="color: red;"><i>*I left this out and replaced it with vanilla ice cream</i></span></div>
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Directions</div>
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Heat oven to 350 degrees. Place a baking pan half full of water in oven.</div>
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Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally.</div>
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Sift together twice all the dry ingredients except sugar. Set aside.</div>
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Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.</div>
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Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. </div>
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Share with me your version, I'd listen =)<br />
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<br />Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com2Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-1610792390858177982012-04-05T00:24:00.003+08:002012-04-05T00:24:36.133+08:00Pesto Buttered Porkchops<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i>Pesto Buttered Porkchops</i></td></tr>
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<span style="font-family: Verdana, sans-serif;">I almost always start with a little backgrounder with all my posts, I cook and blog mostly because of my cravings. But this time around, the reason was because I owe somebody a huge favor. This person is quite special to get something back. Also, we both have the same restaurant in mind when we talk about this recipe. </span><a href="http://ph.openrice.com/cebu/restaurant/sr2.htm?shopid=3857" style="font-family: Verdana, sans-serif;">Brown Cup</a><span style="font-family: Verdana, sans-serif;">, is one of the few Italian restaurants serving pesto buttered porkchops. </span><a href="http://ph.openrice.com/cebu/restaurant/sr2.htm?shopid=3857" style="font-family: Verdana, sans-serif;">Brown Cup</a><span style="font-family: Verdana, sans-serif;"> is located at Skyrise 1 Building, </span><a href="http://www.asiatownitpark.com/about-park/greens-and-spaces" style="font-family: Verdana, sans-serif;">IT Park</a><span style="font-family: Verdana, sans-serif;">, Lahug Cebu City Philippines. </span><br />
<span style="font-family: Verdana, sans-serif;"><br />IT PARK is not only a business district but is also known for places to eat and <br />hang out after a hard days work. I used to work for one of the companies in IT Park, pesto buttered porkchop was just one elevator ride for me; now, this would mean one taxi ride to this restaurant. I posted the recipe of <a href="http://maealturas.blogspot.com/2012/03/fresh-basil-pesto-recipe.html">basil pesto here</a>, and I promised to post some of the uses aside from spreading it to bread. So here is one =). Enjoy!</span><div>
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<span style="font-family: Verdana, sans-serif;">Pesto Buttered Porkchops</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
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Servings: 2</div>
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3/4 lb boneless pork chop</div>
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2 tablespoons flour</div>
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2 tablespoons pesto sauce</div>
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2 tablespoons olive oil </div>
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1-2 tablespoon butter</div>
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salt and pepper</div>
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Directions:</div>
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Put flour, salt and pepper on a plate and combine.Dredge both sides of pork chops in flour, and shake off any excess. Pour olive oil on the skillet and preheat on medium-high.</div>
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4 Add the chops and brown on each side for two minutes.</div>
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5 After they are browned, add butter and spread the pesto sauce over the chops and put lid on the skillet.</div>
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6 Continue cooking for an additional two minutes or until they reach 160 degrees.</div>
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7 The chops will be juicy and not dried out.</div>
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</div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com4Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-11542440093700715322012-04-04T01:29:00.003+08:002012-04-04T01:31:20.853+08:00Apple Crumble with Cinnamon Whipped Cream<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I've been obsessively watching Junior Masterchef lately and I am truly in awe at the skills these kids have. Their skills is way beyond their years and it is so refreshing to see such passion from a kids. I don't know what goes on inside my head when I see little happy faces cooking; I burst to tears, I literally can't help tears rolling down my cheeks. Mind you, I do not cry when somebody gets evicted, I cry when they get high praises from the judges. I think it's that proud parent in waiting to happen. I have a soft spot for kids persevering whether this be in academics, sports, arts or culinary. Enough about that! Now that you know my secret, let's get on with business. </span><br />
<span style="font-family: Verdana, sans-serif;"><i>Recipe Below </i></span><span style="font-family: Verdana, sans-serif;">;-) </span><br />
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<span style="font-family: Verdana, sans-serif;">This dish was inspired by one of the junior chefs ZAC, 12 years old. This was from Season 2 Episode 8 of Junior Masterchef Australia. They were featuring different versions of Nana's Apple Pie. </span><span style="font-family: Verdana, sans-serif;">His interpretation of apple pie was very unique, creative and simple. </span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Filling</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 large granny smith apples, peeled cored and chopped </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves <i>(omitted)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 tablespoons caster sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Crumble</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">90g unsalted butter, softened, plus extra for greasing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150g plain flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cinnamon cream</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup thickened cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons icing sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cinnamon quills, to decorate </span><span style="font-family: Arial, Helvetica, sans-serif;"><i>(omitted)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation: 30 minutes Cooking: 35 minutes Serves: 4</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 200°C. Grease oven-proof ramekins.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. For filling, place apples, cloves, water and sugar in a large saucepan, bring to the boil and simmer, covered for 10 minutes or until apples are tender. Drain, remove cloves and set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. For crumble, rub butter into flour in a small bowl until butter is in pea sized pieces. Lightly mix in sugar.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Spread apple filling over base of ramekins. Sprinkle crumble mixture over the top. Bake for 15-20 minutes or until the crumble is crispy and golden.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Whip cream, cinnamon and sugar until soft peaks form.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Serve crumble warm with cinnamon cream on the side.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy this recipe, we sure did!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-66427189563574023082012-04-03T01:36:00.000+08:002012-04-03T01:43:21.565+08:00Tinolang Manok (Chicken Ginger Stew with Vegetables)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Tinolang Manok (Chicken Ginger Stew with Vegetables)</td></tr>
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<span style="color: #333333; font-family: 'Lucida Grande', Arial, sans-serif; font-size: 14px; line-height: 18px;">I honestly do not know what dawned on me this afternoon, I just had to cook something that has "homemade" written all over it! I was like a crazy person itching to cook this dish. It was running through my head as the minutes progressing and luckily I gave in to that craving. I am lucky that the wet market is just about 2 blocks away from where I'm living. This does not only say "homemade" but this also screams "provincial" where unripe papaya's can be freshly picked from its tree. I have to tell you that there is a distinct taste cooking this dish with unripe papaya than with chayote squash. My vote goes to cooking it with unripe papaya. Imagine my dismay when I was asking every open stall left in the market if they have unripe papayas and they all said "No" or " you'd have to go to the city market". WHAT? So like every cooking emergency, just make use with what you have! </span><br />
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<span style="color: #333333; font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 14px; line-height: 18px;">I also heard that this is one of the favorite dishes of the Pambansang Kamao no other than Manny "Pacman" Pacquiao like how it is told <a href="http://cuisinerolosangeles.blogspot.com/2008/11/why-manny-pacquiao-will-not-do-battle.html">here</a>. He doesn't go to boxing battle without having this dish before fights and during training days. No wonder! As you can see this is a very good source of protein and those vegetables are packed with vitamins. </span></span><span style="color: #333333; font-family: 'Lucida Grande', Arial, sans-serif; font-size: 14px; line-height: 18px;">Could be what you need to give your day a punch!</span><span style="color: #333333; font-family: 'Lucida Grande', Arial, sans-serif; font-size: 14px; line-height: 18px;"> What are you waiting for? Get your fire on! Recipe below. =)</span></div>
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<span style="color: #333333; font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 14px; line-height: 18px;"><br /></span></span></div>
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<div>
Ingredients :</div>
<div>
1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)</div>
<div>
1 thumb-sized fresh ginger root, cut into strips</div>
<div>
2 cloves garlic, crushed</div>
<div>
1 onion, chopped</div>
<div>
2 tbsp. patis (fish sauce)</div>
<div>
salt, to taste</div>
<div>
4 to 5 cups water (or rice water – 2nd washing)</div>
<div>
2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)</div>
<div>
1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach</div>
<div>
vegetable oil</div>
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<br /></div>
<div>
Cooking Procedures :</div>
<div>
In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.</div>
<div>
Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.</div>
<div>
Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.</div>
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Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG31z2E0RpsDHnhwxbEN2COgwSczH4fk_2IkFssehoS7udl62R53K9W45sBDh1Uk98PzXRZatbRJ6Mtli1kDC4uyTo63wwm4MRd3ll1x9EI5uICMJ7ItIuoGoE97VSRXbaiGD2LDjcbPO/s1600/aura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG31z2E0RpsDHnhwxbEN2COgwSczH4fk_2IkFssehoS7udl62R53K9W45sBDh1Uk98PzXRZatbRJ6Mtli1kDC4uyTo63wwm4MRd3ll1x9EI5uICMJ7ItIuoGoE97VSRXbaiGD2LDjcbPO/s320/aura.jpg" width="320" /></a></div>
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</span></span></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-16695649165307251562012-03-31T00:17:00.000+08:002012-03-31T00:17:24.515+08:00Fresh Basil Pesto Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUvagfUpPAtWdQWTeozoJyEwUg8H957CwmMI1mlZvH6xLu_5x35HG_nNunmdHtslHGmQ6amdQx9vEJyrFjh_O7wJ0Wk4NLy02z-dlUef0VqUSlP7PQe_uVCPAJ0Oo_TrDohAxkacjM98s/s1600/pesto+fb.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUvagfUpPAtWdQWTeozoJyEwUg8H957CwmMI1mlZvH6xLu_5x35HG_nNunmdHtslHGmQ6amdQx9vEJyrFjh_O7wJ0Wk4NLy02z-dlUef0VqUSlP7PQe_uVCPAJ0Oo_TrDohAxkacjM98s/s640/pesto+fb.jpg" width="640" /></span></a></div>
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;">Pesto was introduced to me by my uncle and he always saved some on a glass container kept on the fridge. I could remember a phase when I'd spread and mix it on everything! This is a good spread for toasted bread and you can mix this into pasta too. Store-bought international condiments cost significantly more than when you would make them at home. Plus, this is best served fresh. This can be </span></span><span style="color: #666666; font-family: Verdana, sans-serif;">stored in the refrigerator and used within 2 to 3 days.</span><br />
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;">There are several recipes online for pesto some are keen on portions and the ingredients used but most often than not I make use with what I have and like. I might be sharing a couple of recipes using basil pesto. Stay tuned!</span></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span><br />
<br />
<h2 style="clear: left; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 12px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">Fresh Basil Pesto Recipe</span></span></h2>
<div id="recipe-meta" style="margin-bottom: 0px; margin-left: -15px; margin-right: 0px; margin-top: -10px; text-align: left;">
<ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="recipe-prep" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; border-right-color: initial; border-right-style: none; border-right-width: initial; float: left; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 15px; margin-left: 15px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important; width: 200px;"><span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;"><span class="recipemeta-label" style="font-weight: bold;">Prep time:</span> <span class="preptime">10 minutes<span class="value-title" title="PT00H10M"></span></span></span></span></li>
</ul>
</div>
<div id="recipe-ingredients" style="text-align: left;">
<div class="zl-recipe-link">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<h3 style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 12px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;">
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">INGREDIENTS</span></span></h3>
<ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://static.elise.com/i/bullet-square.gif); background-origin: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 15px; padding-right: 0px; padding-top: 0px;"><span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;">2 cups fresh basil leaves, packed</span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://static.elise.com/i/bullet-square.gif); background-origin: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 15px; padding-right: 0px; padding-top: 0px;"><span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;">1/2 cup freshly grated Parmesan-Reggiano or Romano cheese</span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://static.elise.com/i/bullet-square.gif); background-origin: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 15px; padding-right: 0px; padding-top: 0px;"><span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;">1/2 cup extra virgin olive oil</span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://static.elise.com/i/bullet-square.gif); background-origin: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 15px; padding-right: 0px; padding-top: 0px;"><span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;">1/3 cup pine nuts or walnuts</span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://static.elise.com/i/bullet-square.gif); background-origin: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 15px; padding-right: 0px; padding-top: 0px;"><span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;">3 medium sized garlic cloves, minced</span></span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://static.elise.com/i/bullet-square.gif); background-origin: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 15px; padding-right: 0px; padding-top: 0px;"><span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;">Salt and freshly ground black pepper to taste</span></span></li>
</ul>
<ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-image: url(http://static.elise.com/i/bullet-square.gif); background-origin: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 15px; padding-right: 0px; padding-top: 0px;"><span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;"><em>Special equipment needed:</em> A food processor / blender</span></span></li>
</ul>
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<div id="recipe-method" style="text-align: left;">
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<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">METHOD</span></span></h3>
<div style="line-height: 18px; margin-top: 8px;">
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;"><b>1</b> Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.</span></span></div>
<div style="line-height: 18px; margin-top: 8px;">
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;"><b>2</b> Slowly add the olive oil while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.</span></span></div>
<div style="line-height: 18px; margin-top: 8px;">
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;">Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.</span></span></div>
<div style="line-height: 18px; margin-top: 8px;">
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;"><strong>Yield:</strong> <span class="yield">Makes 1 cup.</span></span></span></div>
<div style="line-height: 18px; margin-top: 8px;">
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;"><span class="yield"><br /></span></span></span></div>
<div style="line-height: 18px; margin-top: 8px;">
<span style="background-color: white;"><span style="color: #666666; font-family: Verdana, sans-serif;"><span class="yield">Recipe Source: </span></span></span><a href="http://simplyrecipes.com/recipes/fresh_basil_pesto/"><i>http://simplyrecipes.com/recipes/fresh_basil_pesto/</i></a></div>
</div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-30181532786282913332012-03-21T13:47:00.002+08:002012-03-21T14:09:54.165+08:00Beef BLT Burger<div style="text-align: center;">
<span style="color: #444444; font-family: Verdana, sans-serif;">Last weekend, I was out to shop for some ground pork, I already had envisioned myself making meatballs or "bola-bola" (Philippine translation) which is one of my daughter's favorites. I am not sure if this has an etymology or if this word is truly Filipino but it sure does sound like it comes from the root word BALL. But really, that is besides the point of this post LOL sidetracked again! So I did find myself some ground meat and shopped for other household stuff and went home. I did find ground meat, alright! I was just so disheartened when I read the tag that said "GROUND BEEF". </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Don't you just hate it when things do go well as planned? A complete bummer! </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">But this recipe served well for a different audience. My daughter is not much of a burger fan so my father got one of the burgers the other one I had to taste for myself. ;-) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhsd8TBJWuVta8oIIliq0wSsYwd9eWFmgrj7OacU0Cj5x_AtMKqBTTq8fz1bJyiOcTUJJwVPNXoKfO4BOj9i_b6dBYjfC6vZKxBUh8g_w2HtdKq_jdu9Z22yxGoQ_hVJDK5x1K1DuL2mY/s1600/016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhsd8TBJWuVta8oIIliq0wSsYwd9eWFmgrj7OacU0Cj5x_AtMKqBTTq8fz1bJyiOcTUJJwVPNXoKfO4BOj9i_b6dBYjfC6vZKxBUh8g_w2HtdKq_jdu9Z22yxGoQ_hVJDK5x1K1DuL2mY/s640/016.jpg" width="640" /></span></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">I didn't have any of those square cheese slices, so I had used cheese spread. It still is cheese!!!</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Beef Burger Patties</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">3/4 ground beef</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1/2 head of garlic, minced</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 tsp <span style="background-color: white; line-height: 16px;">Worcestershire</span><span style="background-color: white; line-height: 16px;"> sauce or soy sauce</span></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1/2 beef bullion cube, crushed to powder</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">salt and pepper to taste</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 egg </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 16px;">Place the ground beef, garlic, Worcestershire sauce and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.</span> This makes 4 small burger patties, you can divide them, form them into balls and flatten them out to form patties. You can let this rest into </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 16px; text-align: -webkit-auto;">It is better to use the topside cut of meat and have it grinded as it has little fat. You can ensure a tender and more flavorful beef burgers. Topside is the recommended mince for making beef burgers as it contains the right amount of fat. The egg acts as a binding ingredient it holds the minced beef together while cooking.</span></div>
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<span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 16px; text-align: -webkit-auto;"><br /></span></div>
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUy_Lsr9OhtQaW6OJq6fahlnH1s0Sgc9HW6OgYliq4XnmU37t2aozQjfzKK79chfBMq1zKCh1VwxlLFPIAom9yOrazrvCzBv_KtmCpGohXBFKUc4zNYpOy7JpNtCYzuCRfisCTUpAe7eJ8/s1600/page12_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #444444; font-family: Verdana, sans-serif;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUy_Lsr9OhtQaW6OJq6fahlnH1s0Sgc9HW6OgYliq4XnmU37t2aozQjfzKK79chfBMq1zKCh1VwxlLFPIAom9yOrazrvCzBv_KtmCpGohXBFKUc4zNYpOy7JpNtCYzuCRfisCTUpAe7eJ8/s400/page12_1.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Verdana, sans-serif; font-size: small;"><a href="http://www.codicotebutchers.com/">http://www.codicotebutchers.com</a> </span></td></tr>
</tbody></table>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Making the Burger:</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 toasted burger buns</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">burger patty</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1-2 tomato slices</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1-2 onion rings</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">iceberg lettuce</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">cheese slice or spread</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">mayonnaise</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">I stumbled upon this picture on the net, It gives you an idea how you can layer your BLT burger</span></div>
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<tr><td style="text-align: center;"><a href="http://farm6.staticflickr.com/5187/5660865590_860ae0b153.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #444444; font-family: Verdana, sans-serif;"><img border="0" height="286" src="http://farm6.staticflickr.com/5187/5660865590_860ae0b153.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444; font-family: Verdana, sans-serif; font-size: small;"><a href="http://www.flickr.com/photos/hugecool/5660865590/">http://www.flickr.com/photos/hugecool/5660865590/</a> </span></td></tr>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Oooh la la</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Prepare your BLT burger bite</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93APaxH6O6648iH_6fiitJxyTfzX313Odza6J2GT0cVo37QJp_OyFfBSdSHRC2CGsNPiRjpOE_LG1NhcYHzDBd28s_99dYuWpnH-t_Sut2lAygb6XyPUr6vcTV06OMYf0CeppoB-dlzAx/s1600/024.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #444444; font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93APaxH6O6648iH_6fiitJxyTfzX313Odza6J2GT0cVo37QJp_OyFfBSdSHRC2CGsNPiRjpOE_LG1NhcYHzDBd28s_99dYuWpnH-t_Sut2lAygb6XyPUr6vcTV06OMYf0CeppoB-dlzAx/s640/024.jpg" width="640" /></span></a><span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Here is another <a href="http://maealturas.blogspot.com/2012/03/recycled-salad.html">recipe idea</a> for those extra tomato and lettuce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiutvXD8oP8VHlBBbfKkq4YByUcsprW-yHGXyNCy31I-7eIw_Az83NHisQKoYKctY3U6IqfmeuQuOZnEuXxcO3ucaLW1FNZNRD4dDI2hSXXQ4Bp7UXe0BNX3tHqYK1QaomARuNu_3qkdp/s1600/aura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiutvXD8oP8VHlBBbfKkq4YByUcsprW-yHGXyNCy31I-7eIw_Az83NHisQKoYKctY3U6IqfmeuQuOZnEuXxcO3ucaLW1FNZNRD4dDI2hSXXQ4Bp7UXe0BNX3tHqYK1QaomARuNu_3qkdp/s320/aura.jpg" width="320" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-35474903733194153822012-03-20T22:12:00.000+08:002012-03-20T22:12:22.349+08:00Recycled Salad<div class="separator" style="clear: both; text-align: center;">
RECYCLED. HA! "recycled food" sounds off for something that should be appetizing. If you are a frequent grocery shopper, you would know what I mean. When you buy vegetables, they come in packs of 2's & 4's. If you happen to have plently of spare ingredients on your fridge and wouldn't know what to do with them, why not create something delish out of them.</div>
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Most of the ingredients I have on here were extras from a dish I was making. The lettuce and tomatoes were from the hamburgers I made over the weekend; the carrots were from an extra piece I had from the apple carrot juice; the croutons were from yesterday's loaf of bread. I for one do not have a crouton box lying around my kitchen. But if you want to go technical on me, croutons are dry or stale leftover bread usually fried or re-baked. I'm sure we Filipino's won't have any problem finding some leftover bread from the 3pm "merienda".</div>
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Out of the leftovers mentioned above came out this healthy alternative that can substantially replace any of your meals. You have your GO, GROW and GLOW food all in one plate. </div>
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That is if you are on a low carb diet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8Vkwqqbb1ZQcrNFCMmPvkxtzf5I_3Usk6XGofo4sL-9mUKSfyY2iNC0vFW7Pgm-FTtzmgGxDjCg7nC7W1ycA-uEdEO5OmlIXMQcxklb2r5MLuuGVsMrWzH_4boERvzirgIbAIpuGOnCg/s1600/040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8Vkwqqbb1ZQcrNFCMmPvkxtzf5I_3Usk6XGofo4sL-9mUKSfyY2iNC0vFW7Pgm-FTtzmgGxDjCg7nC7W1ycA-uEdEO5OmlIXMQcxklb2r5MLuuGVsMrWzH_4boERvzirgIbAIpuGOnCg/s640/040.JPG" width="640" /></a></div>
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1 head small iceberg lettuce</div>
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croutons: 1 slice of bread, toasted or re-baked, cubed</div>
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1 whole large tomato, sliced</div>
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1/2 carrot, peeled diced</div>
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1 slice of cheese, cubed</div>
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mayo lite dressing (you can add more to your liking) </div>
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1 tbsp. white cheese (optional)</div>
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boiled eggs, diced (optional)</div>
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Serves 1</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Mq9zvBalPiiXlVP_dJEnMvzdDk-ywTPN74WDuSHvRe23KV8oDT58psM5ePuY3yyoIGpbfmwUth-eR20522dUjCruKA8CAIHGSTibHPdeTnbM-vMbjrAQq_Xwhjb6Ey5efFaOK0_h4YEO/s1600/046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Mq9zvBalPiiXlVP_dJEnMvzdDk-ywTPN74WDuSHvRe23KV8oDT58psM5ePuY3yyoIGpbfmwUth-eR20522dUjCruKA8CAIHGSTibHPdeTnbM-vMbjrAQq_Xwhjb6Ey5efFaOK0_h4YEO/s640/046.JPG" width="640" /></a></div>
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I tell you, the white cheese mixed with the lite mayonnaise dressing adds to the flavor and will let you finish every last piece. I honestly do not know what kind of salad this is, I tried searching for salads have these ingredients, I haven't found it yet. I am also quite certain that I am not the first who came across this idea. So, if you know what this is, leave me a comment and let me know. </div>
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For now this will be called "recycled salad".</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIF20rYSomC-oQFRCd6OjnoP8omwfq0O_PPWAH6pvvNZCVYAx13fsK1V_pdSXChr-S17gKQlakt56f0yVoPuyqpfhunHkPsv5pjmLi3L7jeRGkMgjs-OJGgbQ4DyAIDSgIKnmpuKKJ8P_w/s1600/aura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIF20rYSomC-oQFRCd6OjnoP8omwfq0O_PPWAH6pvvNZCVYAx13fsK1V_pdSXChr-S17gKQlakt56f0yVoPuyqpfhunHkPsv5pjmLi3L7jeRGkMgjs-OJGgbQ4DyAIDSgIKnmpuKKJ8P_w/s200/aura.jpg" width="200" /></a></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0tag:blogger.com,1999:blog-1920082522233969502.post-71870578616858443812012-03-14T15:53:00.000+08:002012-03-15T11:07:24.732+08:00Cebu's Lechon: The Big Fat Roasted Pig<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Lechon... Lechon... Lechon... </span></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>How do I love thee? Let me count the ways.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>I love thee to the depth and breadth and height</i></span></div>
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<i>My soul can reach, when feeling out of sight</i></div>
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Yes, that is an excerpt from (sonnet 43) by Elizabeth Browning. That maybe the best way to describe how fascinated Cebuanos are of lechon. It seems like no celebration is complete without the big fat roasted pig. It is like how staple rice is in our everyday meals, feasts are not complete without it. This has grown a huge following all over Philippines. In fact, back in 2009 there was a movie released called Litsonero <a href="http://www.imdb.com/title/tt1429368/">http://www.imdb.com/title/tt1429368/</a>; a tagalog film which revolves around a Filipino chef based in Macau. His uncle who belittled his culinary abilities challenged him to cook lechon to prove his worth as a chef and so the story goes... </div>
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In Cebuano we call "litsonero" as "mangangasal", most often than not, they too would also know how to butcher the pig. Some Filipino specialty restaurants in other parts of the world serves lechon. I am sure that California, USA and Singapore are among those countries. It is good treat for Filipinos living abroad and foreigners alike to indulge in this sinfully delectable and "cholesterol-filled" dish. I am a Cebuano, you can call me biased but I would be speaking a universal truth when I say that <i>lechon de Cebu</i> has no comparison.</div>
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In my <a href="http://maealturas.blogspot.com/2012/03/good-housewarming.html">previous post</a>, I had talked about the culinary tutelage during the housewarming party that Ms. Cherrie Brizo had hosted. She happens to own the lechon business, they get their supply of pigs from the northern towns of Cebu. For sanitary reasons, all imported meat should go through city health approval before it gets distributed for commercial purposes. </div>
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I together with a few of my workmates were able to witness the whole process of cooking lechon. I would now be sharing the step-by-step process of making lechon ;-)</div>
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<span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUti22cjVUPZk93zuKh27hMmStg2W7EvqIxX4O57mZ9dSU5tbMF_21LKifkQVdeaQOceirtfMjs5bsFKrvwyUT7wTUAyBn8nlqwbs_-gmWd9XR4A4R561eDHHOlnV7Gm_qzuV4HcRgae_S/s1600/lechon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUti22cjVUPZk93zuKh27hMmStg2W7EvqIxX4O57mZ9dSU5tbMF_21LKifkQVdeaQOceirtfMjs5bsFKrvwyUT7wTUAyBn8nlqwbs_-gmWd9XR4A4R561eDHHOlnV7Gm_qzuV4HcRgae_S/s400/lechon.jpg" width="400" /></a></span></div>
<span style="font-family: Verdana, sans-serif;">Ingredients : Depends on the size of the pig</span><br />
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<li>1 whole pig</li>
<li>3-5 heads garlic</li>
<li>3-5 red onions</li>
<li>1/2 or 1 bunch of spring onions</li>
<li>salt </li>
<li>ajinomoto</li>
<li>soy sauce </li>
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Tools: </span><br />
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<li>needle & twine</li>
<li>mortar & pestle</li>
<li>bamboo pole</li>
<li>2 sacks of coals</li>
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Cooking time: Depends on size, a pig this size would cook about 2 hours</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zz8XCM9lbOQSkB9HJmHEeZCA4GWBBQg4V4uvFK4lNeNxUC0Nq7cA13ES_GkCoKsdyUyi3dBhhamrIV2jfHf8hzGQnJajfMPxu_LpsOasfyuuQLwR1_7Co6SsJzo4-Y1AfL65bv2qXHki/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zz8XCM9lbOQSkB9HJmHEeZCA4GWBBQg4V4uvFK4lNeNxUC0Nq7cA13ES_GkCoKsdyUyi3dBhhamrIV2jfHf8hzGQnJajfMPxu_LpsOasfyuuQLwR1_7Co6SsJzo4-Y1AfL65bv2qXHki/s400/DSC_0031.JPG" width="265" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Manong Ayet, the butcher. He was very gracious in answering all our inquiries whether it be about cooking lechon or about his job as a butcher.</span><span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNak5-ot2dv-K3ukSgcN2yTOdevS_nY1hhNuRc7OqM2JJXosMbF49R96MCpq3WNbD8fmwvwKblG58npgJGSauVvv22WO2gt1msFnwfCzh91D6Yk_8IyO70SMgjHhNgkFLk2wrIJmlGagxP/s1600/lechon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNak5-ot2dv-K3ukSgcN2yTOdevS_nY1hhNuRc7OqM2JJXosMbF49R96MCpq3WNbD8fmwvwKblG58npgJGSauVvv22WO2gt1msFnwfCzh91D6Yk_8IyO70SMgjHhNgkFLk2wrIJmlGagxP/s640/lechon2.jpg" width="640" /></a></span><span style="font-family: Verdana, sans-serif; font-size: small;">On the above picture, he had previously peeled off the skin of the garlic and red onions and mashed them all together with the spring onions using the mortar and pestle.</span><span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Q_ywBch2vCxSg8xFpNtiEWr6-SenHrE2RCwFw4BIv0kTSvgdlgCZB-1-IeB7HJTC2Y4mta2Pv6VZKvkvFNz_kfyF661cA6jIq4lkEiPIyw9QmZOuU9JebFBo-rRIdGQtEOaoda7JK1k_/s1600/lechon3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Q_ywBch2vCxSg8xFpNtiEWr6-SenHrE2RCwFw4BIv0kTSvgdlgCZB-1-IeB7HJTC2Y4mta2Pv6VZKvkvFNz_kfyF661cA6jIq4lkEiPIyw9QmZOuU9JebFBo-rRIdGQtEOaoda7JK1k_/s640/lechon3.jpg" width="640" /></a></span><span style="font-family: Verdana, sans-serif; font-size: small;">On the above picture, L-R (1) the cavities of the pig were rubbed with salt and MSG (2) the pig is stuffed with mashed garlic, red onions and spring onions (3) the pig sewn up securely</span><span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBz8GWSWdrfwgmaZeCKgbSZvwQ3BCcAhgXkv7Cq7whIQzcVOXTeJijN4qVNy5JCzWTIhktxZ75HO-SC-MUxq64NhkI1mF43Gn1FAQKi-FFgSe-3QceE8UvOP8-rKsTD1qD25c-HfzJ1ico/s1600/lechon4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBz8GWSWdrfwgmaZeCKgbSZvwQ3BCcAhgXkv7Cq7whIQzcVOXTeJijN4qVNy5JCzWTIhktxZ75HO-SC-MUxq64NhkI1mF43Gn1FAQKi-FFgSe-3QceE8UvOP8-rKsTD1qD25c-HfzJ1ico/s640/lechon4.jpg" width="640" /></a></span><span style="font-family: Verdana, sans-serif; font-size: small;">On the above picture, (top half) The skin was generously drenched with soy sauce (bottom half) Preparing the coals. In general, the lechon is smooth and crispy but according to Manong Ayet, there are customers who specifically ask that the skin be more like chicharon or pork rinds. That's where the skill and expertise of the "mangangasal" takes place, they would know at what heat they would expose the meat to achieve what the customer requested.</span><span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqRPyDKOf0TEhkbBRAtsMpgx411XvkPSisySvkuo-pqMQoSu-tnV6Nq4n8qZd7OlBm7ZTIbNzr_UzWLOg3Ouxh57Evn3grJgXijoYSumrs-rIpnuZvRxAIWrftidTPcCrLfgSt5rfd26d/s1600/lechon5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqRPyDKOf0TEhkbBRAtsMpgx411XvkPSisySvkuo-pqMQoSu-tnV6Nq4n8qZd7OlBm7ZTIbNzr_UzWLOg3Ouxh57Evn3grJgXijoYSumrs-rIpnuZvRxAIWrftidTPcCrLfgSt5rfd26d/s640/lechon5.jpg" width="640" /></a></span></td></tr>
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<span style="font-family: Verdana, sans-serif;">After 2 hours of turning the pig back and forth, here is the pig deliciously brown and ready to be served. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspv1Eo9sRnw2uvG6Ya_2bqzL3Af1d6MgwF3j3krrnYUfWw6wTI2Opa3YxQhMScr3L4E2Zd66nZc_bODVMXJgnCuaubsXdlN9K1g1Rb989iTWICyd37VwLzjLrdJ0csM6gTiDuKwx7P08H/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspv1Eo9sRnw2uvG6Ya_2bqzL3Af1d6MgwF3j3krrnYUfWw6wTI2Opa3YxQhMScr3L4E2Zd66nZc_bODVMXJgnCuaubsXdlN9K1g1Rb989iTWICyd37VwLzjLrdJ0csM6gTiDuKwx7P08H/s400/DSC_0007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the curious onlookers of Manong Ayet, my workmates =)</td></tr>
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<span style="font-family: Verdana, sans-serif;">Matheo's Lechon can give some of the famous lechon houses a run for their money. For orders and inquiries you may call</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"><i>Matheo's Lechon</i></span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"><i>1252 Leyson St. Talamban Cebu City</i></span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"><i>contact number: 09282207769 / (032) 3450983 look for Mark Medalle</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Do note that Carcar and Talisay are very well known for their lechon. You can find equally tasting restaurants here in the city, below are some choices.</span></div>
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<span style="color: #666666; font-size: x-small;"><i><span style="font-family: Verdana, sans-serif;">CnT Lechon</span></i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;"><i>1377 Rama Ave, Guadalupe, Cebu City. </i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;"><i>You may call (6332) 254-4249, (6332) 254-6641</i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;"><i>Alejo’s Lechon </i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;"><i>Labangon, Cebu, Cebu City </i></span></div>
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<span style="color: #666666; font-size: x-small;"><i><span style="font-family: Verdana, sans-serif;">tel. no: (032) 261 857</span>5</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMfVbDW0vkt6mQbhTu81W50Zu7tKy-qd9msy5ykBMFl7Kg14hnuv6x4tu5nOiFrxo8TFjOhHJOdI-WBNNNyHZ1dUv1f1n1judCoHT1jfjyZtmVlxeb3Wb5xGW63i8gpqI8EUe4rzXnLps/s1600/aura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMfVbDW0vkt6mQbhTu81W50Zu7tKy-qd9msy5ykBMFl7Kg14hnuv6x4tu5nOiFrxo8TFjOhHJOdI-WBNNNyHZ1dUv1f1n1judCoHT1jfjyZtmVlxeb3Wb5xGW63i8gpqI8EUe4rzXnLps/s320/aura.jpg" width="320" /></span></a></div>
</div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-61462037449320947292012-03-13T18:43:00.000+08:002012-03-15T11:06:58.654+08:00Good HouseWarming<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">If you are wondering why the title is such, my officemates and I spontaneously played around the idea of making an issue for the Good Housekeeping.</span><br />
<span style="font-family: Verdana, sans-serif;">Something along with the coverline of "Housewarming Turned Culinary Tutelage" (LOL).</span><br />
<span style="font-family: Verdana, sans-serif;">Before I would detour to that culinary experience I am so excited to talk about. I would like to focus more on the contents of Ms. Cheir's abode and the housewarming. A housewarming event in the Philippines would start with the blessing of the house officiated by a priest and is most often than not exclusive to the members of the family. Filipinos are very well known for their fun and free spirit, so it is but natural that it be followed by merriment and we were basically invited to the fun part, EATING!!! My officemate, Ms. Cheir owns a lechon business. For orders and inquiries, you may call.</span><br />
<span style="color: #3d85c6;"> <span style="font-family: 'Trebuchet MS', sans-serif;"><i>Matheo's Lechon</i></span></span><br />
<span style="color: #3d85c6;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i> 1252 Leyson St. Talamban Cebu City <br /> contact number: 09282207769 / (032) 3450983</i></span><span style="font-family: 'Trebuchet MS', sans-serif;"><i> look for Mark Medalle</i></span></span><br />
<span style="font-family: Verdana, sans-serif;">This would approximately be a 20-30 minute ride to the northern part of the city. Lechon is a big thing in Cebu City so it deserves to be talked about extensively in another post.</span><br />
<span style="font-family: Verdana, sans-serif;">;-) </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNTtk20aJIniCceJhsLiMP-0GL3elpfsQtwroCt9-qDd93eHdEh0hmbbIbpB1nSURbew0Gn-UllGeDd5XYKSMEp3dRjHcKAHMkD4_FmHHNo16pti8l_7qAOmvk_HtMaSR_y-336if0Ek/s1600/cherrie1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNTtk20aJIniCceJhsLiMP-0GL3elpfsQtwroCt9-qDd93eHdEh0hmbbIbpB1nSURbew0Gn-UllGeDd5XYKSMEp3dRjHcKAHMkD4_FmHHNo16pti8l_7qAOmvk_HtMaSR_y-336if0Ek/s640/cherrie1.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Cherrie's Kitchen</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">I'll start this post about the interior of their new house. I am not that technically keen on interiors but if the space is charming and equally functional, then that is something worth talking about. In all parts of the house, I would say that I love kitchen spaces. I'd like to enumerate the characteristics I liked about her kitchen; there are quite a few, actually =)</span></div>
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<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">It is a custom-made kitchen.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">It has lot of cabinets & drawers perfect for storing dishes, kitchen wares and utensils. </span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">It has a kitchen window. This literally opens up to a lot of advantages,</span></li>
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<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">It is energy-efficient as it would allow both air and light to come in during the day time.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Potted herbs or plants can be accessible through the windows.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">You can do some work in the kitchen and at the same time watch over kids playing in the front yard (a lot like what you see in the movies).</span></li>
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<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Her free standing cooker has a range hood, so heat disperses easily and in one direction.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">The gas tank has it's own compartment that is well hidden from sight.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Granite slabs for counter tops. Tiled kitchen is something that I find very burdensome to maintain.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">U-shape layout stimulates efficiency around the kitchen. </span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">It was well put together in a antique cherry finish which gives that warm rustic look.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIWKEr9EmRGTR9jKvxau7Nl63dPJOtiLG8EiX21Q2vfxDV05Pzb8O9roz6DQivLF5a7Tev51mP2_7Th7PiJJzeKOTIM40P42oYeXjpNhKZCKrahQuPZrVkltlJzLi3UuNSoGqccgV-dGY/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIWKEr9EmRGTR9jKvxau7Nl63dPJOtiLG8EiX21Q2vfxDV05Pzb8O9roz6DQivLF5a7Tev51mP2_7Th7PiJJzeKOTIM40P42oYeXjpNhKZCKrahQuPZrVkltlJzLi3UuNSoGqccgV-dGY/s640/DSC_0048.JPG" width="425" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">The dining table was very spacious, it was parallel to a glass sliding door. This area takes in a lot of light and air flowing freely, again, very energy efficient. A perfect venue for an almost al fresco breakfast or an afternoon coffee gazing aimlessly outside. Who wouldn't want to have some downtime ei?
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XFw4fBIZIaM-2M-Oe_vf_LsQXxcCw4fCJtB8f6nQTY2qSoYM2UlhkRqhJ7k90aN3L1oSmPIVZb6Ou348fkG3FqcJ2sKvDqQev1tg5DLZmvZ__9fUP7WIsSl9bmiXZllBdui1RQOrs-3l/s1600/cherrie2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XFw4fBIZIaM-2M-Oe_vf_LsQXxcCw4fCJtB8f6nQTY2qSoYM2UlhkRqhJ7k90aN3L1oSmPIVZb6Ou348fkG3FqcJ2sKvDqQev1tg5DLZmvZ__9fUP7WIsSl9bmiXZllBdui1RQOrs-3l/s640/cherrie2.jpg" width="640" /></a></td></tr>
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<span style="font-family: Verdana, sans-serif;">The round petal pillows are very chic and trendy this season, might be made of fleece fabric. They can be found in any Metro department stores. Metro Ayala Cebu sells them at Php 499 /piece. </span></div>
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<span style="font-family: Verdana, sans-serif;">If you don't want to splurge, you can always get creative by following these DIY crafts online. </span></div>
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<a href="http://www.cometogetherkids.com/2011/03/fleece-flower-petal-pillows.html"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>http://www.cometogetherkids.com/2011/03/fleece-flower-petal-pillows.html</i></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9pm3iIgHcMPpLYnb40xZ9NsaWx7E3ZADWv2LzDBHlTwGlpW6KC9HW6CBYlqjfjxM-ZvuQa36okGlur0E3FwcCPmHXYP2wtRs-wuI9Ckb9FMJuzdYCRs_CWwUmjOb-nNiUjNC-TrSwvMN/s1600/DSC_0052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9pm3iIgHcMPpLYnb40xZ9NsaWx7E3ZADWv2LzDBHlTwGlpW6KC9HW6CBYlqjfjxM-ZvuQa36okGlur0E3FwcCPmHXYP2wtRs-wuI9Ckb9FMJuzdYCRs_CWwUmjOb-nNiUjNC-TrSwvMN/s640/DSC_0052.JPG" width="426" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">Finally, the guest bathroom</span><br />
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<span style="font-family: Verdana, sans-serif;">Unfortunately, I was not able to take pictures of the rooms and the whole house. But, Ms. Cherrie's house was made up of 4 bedrooms, 1 master bedroom, 1 for her daughter, 1 guest room and 1 for their help. </span><br />
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<span style="font-family: Verdana, sans-serif;">But I was able to capture some pictures of the adorable little angels of my fellow blogger moms.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjlKunCfo5Qz9nnjM6Xt0_2vr018ydwlgtTAHSQfZVzTr4z5Npo9JsHDJn3czws7zV8mkskKU60wlf6aiFCCKr1CXq8EIhuXDplphUyLzs_MLbyFBK1XHpkTMJvGoumm4avSXttfz6UvN/s1600/maya1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjlKunCfo5Qz9nnjM6Xt0_2vr018ydwlgtTAHSQfZVzTr4z5Npo9JsHDJn3czws7zV8mkskKU60wlf6aiFCCKr1CXq8EIhuXDplphUyLzs_MLbyFBK1XHpkTMJvGoumm4avSXttfz6UvN/s640/maya1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">meet Nean of <a href="http://mommynean.blogspot.com/">http://mommynean.blogspot.com</a> and lil mischievous Maya =) both sporting a dainty and floral ensemble</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bLohwuBwm2ixFidnfq4LVH9ko7gETmFaZOtVPRFgMBTMrJv2MuIB9ijxunrtxvTKPWVOATknzxhsE1jK0-fVd2ifF0X-OZdPir11U_I97xuyNE5Tt0KMtOWAAJxQ3AL6aojUycwqPu3p/s1600/garrie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bLohwuBwm2ixFidnfq4LVH9ko7gETmFaZOtVPRFgMBTMrJv2MuIB9ijxunrtxvTKPWVOATknzxhsE1jK0-fVd2ifF0X-OZdPir11U_I97xuyNE5Tt0KMtOWAAJxQ3AL6aojUycwqPu3p/s640/garrie.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">meet Carmel of <a href="http://confessionsofarookiemum.blogspot.com/">http://confessionsofarookiemum.blogspot.com/</a> and baby Garrie sporting a classic red and black motiff</td></tr>
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<span style="font-family: Verdana, sans-serif;">I love how the little girls emulate their moms style.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">My next post will be all about the big roasted pig </span><span style="font-family: 'Trebuchet MS', sans-serif;">\-.'/</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4L3RXeOcUV-50jyM-dMZmVQpepqorAipduFniGjAPV2tYu6xEW8ct7NfV06tjl28Vuw1tY1jN-oLu_qXc-NGP45dhsawccXpc7C4bN-2i-MKdnqnW06DR3bXLvZoaPMtQJql3c-fqZZx/s1600/aura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4L3RXeOcUV-50jyM-dMZmVQpepqorAipduFniGjAPV2tYu6xEW8ct7NfV06tjl28Vuw1tY1jN-oLu_qXc-NGP45dhsawccXpc7C4bN-2i-MKdnqnW06DR3bXLvZoaPMtQJql3c-fqZZx/s320/aura.jpg" width="320" /></a></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com3Talamban, Cebu City, Philippines10.3692975 123.916813710.338059 123.8773317 10.400536 123.95629570000001tag:blogger.com,1999:blog-1920082522233969502.post-79873783272866202012-03-08T01:03:00.000+08:002012-03-08T01:04:06.175+08:00Filipino Style: Humba Recipe (Braised Pork Belly with Sugar)<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;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCWygjOGsFh5hXYBKQwHQNfInm3-lLigKOzfLy3OkJbBt4IAhxotMWCc5OmNu0io5G8EqBtPHhIEIQ1b3kupgXjHvid3q2kHMMkRPEMFhhUWLADD9_QHWLxJff17aiEJYdWBp5eoWZsO9/s640/004.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HUMBA: Pinoy Style Braised Pork Belly w/ sugar</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCWygjOGsFh5hXYBKQwHQNfInm3-lLigKOzfLy3OkJbBt4IAhxotMWCc5OmNu0io5G8EqBtPHhIEIQ1b3kupgXjHvid3q2kHMMkRPEMFhhUWLADD9_QHWLxJff17aiEJYdWBp5eoWZsO9/s1600/004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">This is a very popular dish in my country, we call this HUMBA. I am pretty sure that there is a similarly good recipe in different parts of the world and is named differently. Generally, Filipinos are naturally sweet, it reflects onto the things we prepare at home especially our food.</span></div>
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<span style="font-family: Verdana, sans-serif;">In some countries, they would like to spice it up! In the Philippines, we would like to sweeten things up! (cheesy line, i know!) </span></div>
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<span style="font-family: Verdana, sans-serif;">Allow me to sidetrack a bit, I just remembered a mall experience I had a few days ago at a local pastry shop. Okay! I'll admit, I was eavesdropping this one guy, European maybe, he was looking for a loaf of bread. He asked the attendant to give him varieties of the sliced bread, so the attendant did as she was told and presented him with 3 different kinds. Well,the European knew just the right question to ask for each bread "is this sweet?". The attendant responded, with a "yes" on all 3 questions. I was simply amused and seriously impressed at how adept he is with the Filipino culture. You could see in his face that he was quite frazzled, I could just imagine him on the hunt for bread that is w/ less sugar. </span></div>
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<span style="font-family: Verdana, sans-serif;">Going back to this dish, I've cooked this several times and I usually just eyeball the ingredients. It also depends if you want the sauce to be rich in flavor and thick. So here 's a rough estimate on how to do this. I usually use a deep pot and fill the water level right above where the meat is. </span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients :</span></div>
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<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 lb. pork (other recipes might use hocks but i used belly here), cut into serving pieces</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 whole head of garlic, peeled & crushed</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1/2 cup vinegar</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1/4 cup packed brown sugar</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1/4 cup soy sauce</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 bay leaf</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1/4 tsp. pepper or 1 tsp. peppercorns</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">water</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">salt to taste</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><br /></span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">hard-boiled eggs (optional)</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">potatoes, peeled and quartered (optional)</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">spring onions, bulb peeled</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;">Cooking Procedures:</span></div>
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<span style="font-family: Verdana, sans-serif;">Combine first 9 ingredients in a deep pot and bring to a boil. Put in low-med heat and simmer for about an hour or until pork belly or hocks is tender. Use a fork to test out the tenderness of the meat, the fat part usually tenders first so make sure to test out the meatier parts. Halfway on your cooking, adjust the taste according to your preference and put in the bay leaf and eggs. If you want to add some potatoes,they usually cook about 15 minutes. It’s up to you when you'd add them, whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. Let it simmer and finally, add in a few stalks of spring onions, cover the pot and let it rest a bit. Serve. </span></div>
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<span style="font-family: Verdana, sans-serif;">This makes my mouth water just looking at that bony part.</span></div>
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<span style="font-family: Verdana, sans-serif;">Leave a comment and let me know if this worked for you. =)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GNJ9sQKLdfkAxSSp7281Yg42hyN7ahr4O2623uqUdIi6KVh0R4SOQfWoWc9ljkT1XEsAy3Z__q7PySosjDdCyjQbf247yiNZUI1QoLxT0Bu-aBZDIUM63DbN0vMNeLrK2Buw3jwZ4PSW/s1600/aura.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GNJ9sQKLdfkAxSSp7281Yg42hyN7ahr4O2623uqUdIi6KVh0R4SOQfWoWc9ljkT1XEsAy3Z__q7PySosjDdCyjQbf247yiNZUI1QoLxT0Bu-aBZDIUM63DbN0vMNeLrK2Buw3jwZ4PSW/s320/aura.jpg" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com5Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-76079931131928187932012-03-02T02:42:00.000+08:002012-03-02T02:45:46.053+08:00Baked Chicken ala King<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.blogger.com/goog_592746669" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXelSjhK3k5f_DC-pz8ar9UYJWz3QvyPqzNWWwCJ_wxxHH2xpUnmKLU33upDhPC1Jo9415x-LKSZubR756OQryVa1NK-ZoSyYie0xCFsUfP9Wkh-1W-yQI3W1ZPSGDOVHGB9Neb2rfnHHu/s640/family+park+057.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">baked chicken ala king</td></tr>
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<span style="font-family: Verdana, sans-serif;">Don't you think the picture captured the essense of this dish? Yes, dear friends this is baked chicken ala king and that serving right there is fit for a king. Chunky chicken bits w/oozing mozzarella cheese baked to give that delicious texture to the melted cheese. Honestly, I had unintentionally sprinkled more mozarella on the sauce than planned; but hey! that is how home cooking should be, it should be all about generosity and love <3. They don't call it labor of love for nothing. Chicken ala king is also best served with buttered noodles, toast, or cr<span style="color: #3d3d3d;"><span style="line-height: 23px;">epes. Did I mention that </span></span></span><span style="font-family: Verdana, sans-serif;">I live in the Philippines, rice is a staple in our country so I used rice, carbo-load away! hahahaha.</span><br />
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<span style="font-family: Verdana, sans-serif;">The reason why I made chicken ala king at home was because I was not happy with how much commercial food chains scrimp on ingredients to fit the price. In my opinion, they should price it appropriately, maybe a tad bit higher than what the market dictates but deliver your money's worth. My disappointment is partly my fault as I was acting on impulse; it was that time of the month when your hormones get excited like crazy and end up craving like there is no tomorrow. I went home sad and unsatisfied.</span><br />
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<span style="font-family: Verdana, sans-serif;">This is my version on one of the famous casserole dishes and the only one that made me cry of a full stomach. One casserole might be about 8 inches in length and 2 1/2 inch deep. This is a very heavy dish to take in for one person but if you have a small appetite, one casserole is good for sharing. </span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<span style="font-family: Verdana, sans-serif;">4 cups 1-inch cubed poached chicken</span><br />
<span style="font-family: Verdana, sans-serif;">3 3/4 cups chicken broth, homemade or low-sodium canned
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<span style="font-family: Verdana, sans-serif;">1/4 cup plus 1 tablespoon unsalted butter</span><br />
<span style="font-family: Verdana, sans-serif;">6 tablespoons all-purpose flour
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<span style="font-family: Verdana, sans-serif;">2 large shallots, minced</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 pound canned mushrooms, cut into slices
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<span style="font-family: Verdana, sans-serif;">1/2 cup heavy cream
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<span style="font-family: Verdana, sans-serif;">1/2 cup green peas
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<span style="font-family: Verdana, sans-serif;">1 teaspoon salt, plus more, to taste</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon freshly ground black pepper, plus more, to taste</span><br />
<span style="font-family: Verdana, sans-serif;">pinch cayenne pepper</span><br />
<span style="font-family: Verdana, sans-serif;">pinch nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup mozzarella cheese for topping</span><br />
<span style="font-family: Verdana, sans-serif;">cooked rice</span><br />
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<span style="font-family: Verdana, sans-serif;">Directions</span><br />
<span style="font-family: Verdana, sans-serif;">In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in broth and bring to a boil while stirring. Lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently to avoid curdling.</span><br />
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<span style="font-family: Verdana, sans-serif;">Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and green peas. Whisk in the heavy cream</span><br />
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<span style="font-family: Verdana, sans-serif;">Add the minced chicken to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. </span><br />
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<span style="font-family: Verdana, sans-serif;">I laid out cooked rice at the bottom of the small casserole, poured the sauce (make sure you have an ample amount of chicken bits) and finally topped the mozzarella cheese. </span>
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<span style="font-family: Verdana, sans-serif;">Bake uncovered in casserole for 30 minutes at 350 degrees or until mozzarella is slightly brown and melted.</span><br />
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<span style="font-family: Verdana, sans-serif;">Below is a step-by-step on how to poach a chicken</span><br />
<span style="font-family: Verdana, sans-serif;"><i><span style="font-size: x-small;">credits to http://www.foodnetwork.com/</span></i></span><br />
<span style="font-family: Verdana, sans-serif;">POACHED CHICKEN</span><br />
<span style="font-family: Verdana, sans-serif;">10 sprigs parsley</span><br />
<span style="font-family: Verdana, sans-serif;">2 sprigs fresh thyme</span><br />
<span style="font-family: Verdana, sans-serif;">1 small onion, halved</span><br />
<span style="font-family: Verdana, sans-serif;">1 small carrot, halved</span><br />
<span style="font-family: Verdana, sans-serif;">1 stalk celery, halved</span><br />
<span style="font-family: Verdana, sans-serif;">3 pounds chicken breasts halves, on the bone and fat trimmed</span><br />
<span style="font-family: Verdana, sans-serif;">5 to 6 cups chicken broth, homemade or low-sodium canned</span><br />
<span style="font-family: Verdana, sans-serif;">Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.</span><br />
<span style="font-family: Verdana, sans-serif;">Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.</span><br />
<span style="font-family: Verdana, sans-serif;">Yield: 4 to 6 servings</span><br />
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<span style="font-family: Verdana, sans-serif;">Bon a petit</span></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com2Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-24203205813843046322012-03-01T04:34:00.000+08:002012-03-01T04:43:00.541+08:00Going Provincial - Balamban & Asturias Part 2<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666; font-family: Verdana, sans-serif;">And just when you thought going provincial would simply mean endless view of the trees, hills, rice fields and more rice fields. But the little town of Asturias and Balamban proved me wrong. Their town has grown over the past years making different means and ways to generate income in the same way that would also attract local and (crossing-fingers) international tourist alike.</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">In Cebu, the city is situated right at the heart of this oddly elongated island, i</span><span style="color: #666666; font-family: Verdana, sans-serif;">f you are looking for activities that will free you from stress and steer you away from the hussle and bustle of the city, just choose north or south? The towns along the way will amuse you with food, scenery and experience. Part 1 of this blog had already featured the scrumptious foodies we had the entire trip, so this entry will feature the amenities that kept us entertained. </span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">First, no Filipino household is complete without a karaoke and what good way to start this than to feature just that (tee hee). I don't know 'bout your household but if you say home karaoke system it would just consist of a dvd-like player, mic and a tv but this one didn't come close to that! This is the mother of all household karaoke systems, wouldn't you think? It comes complete with that booming speaker system and is jam-packed with thousands of songs LOL. </span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Karaoke</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpXk37PGCsMFuNC6vXXwGeGTCciTSJUAASJC15iHWLiO2SshmCmrEa15CS8l_p2shSwWXgPNqJpe0dJnmYdxpd4ltxUqwt6bKFoqjVKxOJfpgOIR9dqt9LwEaqTkECjof7gJf74TWBhMb/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #666666; font-family: Verdana, sans-serif;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpXk37PGCsMFuNC6vXXwGeGTCciTSJUAASJC15iHWLiO2SshmCmrEa15CS8l_p2shSwWXgPNqJpe0dJnmYdxpd4ltxUqwt6bKFoqjVKxOJfpgOIR9dqt9LwEaqTkECjof7gJf74TWBhMb/s640/DSC_0042.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">One mean karaoke machine. Too bad this facility is invitation only. LOL</span></td></tr>
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<span style="color: #666666; font-family: Verdana, sans-serif;"> Our next stop was IPI prawn farm in Balamban, a town beside Asturias(5 minute ride). This is very easy to spot since this is just along the road . A very huge property that has a lot of activities to offer. Here's a list of the things you can do there. What better way to describe than by pictures. =)</span><br />
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<span style="line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;"><b>Fishing </b></span></span></div>
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<tr><td style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXFvcJTl6O6q7QOg0v017nlWVJLvBW6xhtLpFTDIeo8eO6a6GdN2dgHI_PiUjpT28VPdjG6xFW9F2EI2LvKNDFkEJoIBlfJcQhs1EwRnUwLbSm67jO3QVgvuVsM-vOA6dU7U6ZUNi1fVe/s1600/DSC_0089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXFvcJTl6O6q7QOg0v017nlWVJLvBW6xhtLpFTDIeo8eO6a6GdN2dgHI_PiUjpT28VPdjG6xFW9F2EI2LvKNDFkEJoIBlfJcQhs1EwRnUwLbSm67jO3QVgvuVsM-vOA6dU7U6ZUNi1fVe/s640/DSC_0089.JPG" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">the fishing pond where you can fish for red & black tilapia and bangus. </span></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2b0oM6c99LGVisFfk2M4rdeItph_T9duJIFEdyh_98soXQaSf_X-BaiS43NNBzyC9-YkKudTdAvf0PcZxme-p1GfRlpatNLgqPvpwGy84cW7z7YjI4ZKh3UyuF2xnGWHnvAsSiPtVFdr/s640/DSC_0102.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">Ava waiting for her catch</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0nFwy-QY0BTwPFN-iYnbJTQVQyyhITfZ9SMMbnaWFvdGTzGR66B85p_HmZiCkPqxubNtzunDjGOpv64nZmz1S_vmkF1p1xgYMv1n7kRgSpBZsBiGxv4Pc2OyVB4IzzNO7VLx39PRFfzc/s1600/fishing2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #666666; font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0nFwy-QY0BTwPFN-iYnbJTQVQyyhITfZ9SMMbnaWFvdGTzGR66B85p_HmZiCkPqxubNtzunDjGOpv64nZmz1S_vmkF1p1xgYMv1n7kRgSpBZsBiGxv4Pc2OyVB4IzzNO7VLx39PRFfzc/s640/fishing2.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">seriously fishing + caught fish = one happy kid =) </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAddS1HfkP4rqLyhy1IbjnmYuOvEY2vvAnDR_zvzyXUnTjBmmjZsbn8HJ8JJnYlh7iyQWrsfhAYBJ7yyQt8pZqKbtIIuaHX0x3qNvr7bdeGpOw4Zp-AeJvQDxdQTB-r16hYOI1N12Y3UKT/s1600/fishing1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #666666; font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAddS1HfkP4rqLyhy1IbjnmYuOvEY2vvAnDR_zvzyXUnTjBmmjZsbn8HJ8JJnYlh7iyQWrsfhAYBJ7yyQt8pZqKbtIIuaHX0x3qNvr7bdeGpOw4Zp-AeJvQDxdQTB-r16hYOI1N12Y3UKT/s640/fishing1.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">And it looks like it was a good day to catch fish, everybody whose anybody caught more than 1 fish. Hats off to these smiling fishermen hahaha.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5nfHVsxcWAqA5SvT9MVTy-qQ71GPPbgpvukRDTnumW7I3AClLROXKBxJ3wCENqsq1HFW4_o50mkIIbIyOUm0-7Alne04ZyX92XUG3KP6zJxU11EE0JHFDSR2uWfKonLfP9Zvt_-d4btL/s1600/DSC_0128.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #666666; font-family: Verdana, sans-serif;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5nfHVsxcWAqA5SvT9MVTy-qQ71GPPbgpvukRDTnumW7I3AClLROXKBxJ3wCENqsq1HFW4_o50mkIIbIyOUm0-7Alne04ZyX92XUG3KP6zJxU11EE0JHFDSR2uWfKonLfP9Zvt_-d4btL/s640/DSC_0128.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">We caught a total of 5 kilos of red tilapia. We had the option to have these cooked but since we are pressed for time, we all decided to buy and take them all home.</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77rIXBgkQEeYbxUEDWoNCzm3kM6NdQEuwtCdaM8niouzREPo_bFqgXqVl7NJicz81LZsOJOrERchUzPVGMBJzm1LWkszb8iiKhSIk4oZlALQL2kSuDyB7vKIgIJK7RbAywCn-zbwRx-3b/s1600/DSC_0113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #666666; font-family: Verdana, sans-serif;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77rIXBgkQEeYbxUEDWoNCzm3kM6NdQEuwtCdaM8niouzREPo_bFqgXqVl7NJicz81LZsOJOrERchUzPVGMBJzm1LWkszb8iiKhSIk4oZlALQL2kSuDyB7vKIgIJK7RbAywCn-zbwRx-3b/s640/DSC_0113.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">They have their restaurant where you can buy beverages and seafood for dining in or when you decide to give up on fishing and instead buy their fresh catch instead. T<span style="text-align: -webkit-auto;">iger prawns (fresh from the prawn farm) priced at Php 370/ kilo and the red tilapia at Php 150/kilo.</span>
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<b style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #666666; font-family: Verdana, sans-serif;">Horseback riding</span></b></div>
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<span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #666666; font-family: Verdana, sans-serif;">rates: 10mins - P50; 15mins - P75; 20mins - P100; 30mins - P150; 1hr - P300</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">Okay! So let me tell you how special this trip is to my daughter. Me and my office mates have been planning this trip for weeks but I kept this from my daughter 'til we arrived at destination. Several days back, she was asking me that we go fishing and on another occasion she said that she wanted to go horseback riding. This trip was heaven sent! Well, let me say that she was surprised and beyond happy that she got her two wishes on the same day. Very happy that she kept on talking about her experience when we got home.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">=)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d8AXuCAUKnfPNNL1BuQkN1k0NpVtuOy8p_EdbOx_M84kV11vbqI2288W2c2h9RfZmUaomLsJ_c0bzfIrf6VEehxYI1ly5GtqWlUuWxyU_3jdZK5Naj8Xba43SdDNf4AGaxiKER23maRW/s1600/DSC_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d8AXuCAUKnfPNNL1BuQkN1k0NpVtuOy8p_EdbOx_M84kV11vbqI2288W2c2h9RfZmUaomLsJ_c0bzfIrf6VEehxYI1ly5GtqWlUuWxyU_3jdZK5Naj8Xba43SdDNf4AGaxiKER23maRW/s640/DSC_0147.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbd9RjBbh4BkLqkQL3QPIuvFfZHvHL3KOrebuIZf205UkqULKbC4bo1g-hmue3dUQdp30swNWQB5vHitTLib9BWNwjWjTNQq5M0POJJdbovJhY8_JWuj53oDRCiz5cBnB9J2vC-ePvih_E/s1600/DSC_0167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbd9RjBbh4BkLqkQL3QPIuvFfZHvHL3KOrebuIZf205UkqULKbC4bo1g-hmue3dUQdp30swNWQB5vHitTLib9BWNwjWjTNQq5M0POJJdbovJhY8_JWuj53oDRCiz5cBnB9J2vC-ePvih_E/s640/DSC_0167.JPG" width="426" /></span></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18px; text-align: left;">(10mins - P50; 15mins - P75; 20mins - P100; 30mins - P150; 1hr - P300)</span></span></div>
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<span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #666666; font-family: Verdana, sans-serif;">(Car rentals: 1lap - P300; 3laps - P750; 5laps - P1,000; 10laps - P1,500)</span></span></div>
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<span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #666666; font-family: Verdana, sans-serif;">(With own car: half day - P500; whole day - P1,000)</span></span></div>
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<span style="background-color: white; line-height: 18px; text-align: left;"><span style="color: #666666; font-family: Verdana, sans-serif;">(With own motorcycle: 1hr - P100; half day - P300; whole day - P500)</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">At the end of the day, here we are; the happy campers =)</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;">A special thank you to Lyris and her fiance Paul,to Nean and Mark for making this possible. </span><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;"><br /></span><span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;"> </span> <span style="color: #666666; font-family: Verdana, sans-serif; font-size: small;"><br />A huge thank you. =)<br /><br />Bloggers featured here </span><a href="http://mommynean.blogspot.com/2012/02/we-went-fishing.html">http://mommynean.blogspot.com</a><br />
<a href="http://iamdanny-girl.blogspot.com/2012/02/waves.html">http://iamdanny-girl.blogspot.com/</a><br />
<a href="http://jasmarcos.blogspot.com/">http://jasmarcos.blogspot.com/</a></td></tr>
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</div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0Balamban, Philippines10.4946184 123.721036210.4790054 123.7012952 10.5102314 123.7407772tag:blogger.com,1999:blog-1920082522233969502.post-7024292415084089642012-02-29T23:00:00.001+08:002012-03-01T04:43:13.351+08:00Going Provincial - Balamban & Asturias Part 1<div style="text-align: center;">
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<span style="color: #666666; font-family: Verdana, sans-serif;">It has been quite sometime since I've had the chance to smell fresh provincial air and see a different scenery. I live in Cebu and we are quite known for our pristine beaches but you're in for a treat because we didn't go sun-bathing this time. By treat I meant food heaven, this is a food blog after all. I'll also be featuring some of the activities you can do when you visit Balamban, Cebu City Philippines. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">A big hefty thank you to Ms. Lyris Aventuna and her fi<span style="background-color: white; line-height: 17px;">ancé</span> from planning the itenerary, for the warm welcome, food & logistics. They were very gracious enough to let us experience close to everything that their town has to offer. It was a fun-filled trip cramped in 7 hours; short but sweet \';'/</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;">Johnna's Liempo Haus<br />For inquiries please call <span style="background-color: white; line-height: 18px; text-align: justify;">formerly Kristian </span><span style="background-color: white; line-height: 18px; text-align: justify;">Liempo is situated</span><span style="background-color: white; line-height: 18px; text-align: justify;"> in front of the Balamban Church. </span> </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;">that's pure juicy goodness ahhrrrggg!</span></td></tr>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Balamban is home of the famous LIEMPO. There are a lot of grill haus in Cebu City serving liempo, they're sprouting like mushrooms; you can associate it when lechon manok was in hype. Cebu City has Mr. Liempo, Kusina ni Nasing and one of them is even named Balamban Liempo (name derived from where liempo could've possibly originated). All of them has their distinct taste but I could say that Johnna's Liempo Haus deserves to have the name of "the original". The meat is so tender and soft that it would literally melt in your mouth, ohhhh and the taste is terrific rhymes with perfect! But like what I said liempo is common in the city but prawns (tiger prawns) are usually served on special occasions only because crustaceans are quite pricey. Balamban has their own prawn farm, they also grow red & black tilapia & bangus. The dish below were cooked in garlic and butter and I must say that the shrimps tasted very sweet and succulent. My daughter love love loves shrimps that she asked me to buy some fresh prawns to take home back to the city. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;">garlic buttered prawns ala Aventuna</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;">our feast! =) too bad you can only feast with your eyes... tee heee</span></td></tr>
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<span style="color: #666666; font-family: Verdana, sans-serif; text-align: center;">It is my pleasure to introduce you to --- our food \';'/ Clockwise from 12 o'clock : Spicy chicken wings, Pork Caldereta, Pancit Canton Guisado, Garlic Buttered Prawns & Liempo ala Balamban</span>
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<tr><td style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif;"><b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRdl5wBXj4PNhll5uGsxLSFTueSV4i9vXzz9dDVcIrz3JPnaC72VSc2dFRJxwXYMyVs0vbkoIhVrqu0pp4zEPd4ROv6AoQiN35lFikHW9NQp7THzQM3TfHR7cMp0Hs8lpv4cQmeizxoMJ/s1600/DSC_0052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRdl5wBXj4PNhll5uGsxLSFTueSV4i9vXzz9dDVcIrz3JPnaC72VSc2dFRJxwXYMyVs0vbkoIhVrqu0pp4zEPd4ROv6AoQiN35lFikHW9NQp7THzQM3TfHR7cMp0Hs8lpv4cQmeizxoMJ/s640/DSC_0052.JPG" width="640" /></a></i></b></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="color: #666666; font-size: x-small;">Isa's Bingkahan Moron <br />For inquiries please call 09066027535<br />you can fin this right along the road of Owak,Asturias</span></span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;"><br /><span style="font-size: small;">What sets this stall apart from the rest that is lined up along the road is that his bibingka recipe has egg and milk which has made it so mouthwatering and soft. Each pack is carefully wrapped in banana leaf and each pack cotains 3 bibingka's for the price of Php 20??? Yeah you read it right! 20 freakin' pesos only. </span></span><span style="font-size: small;"><span style="color: #666666;">I seriously want more where that came from!</span><span style="color: #666666;"> It seems like everything is priced less here, the prawns were priced at Php 370/ kilo and the red tilapia is at Php 150/kilo.<br /><br />Life is good , less expensive and much less complicated ;-)<br /><br />Watch out for my next post on the exciting activities we had on this trip =)</span></span></span><br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com5Balamban, Philippines10.4946184 123.721036210.4790054 123.7012952 10.5102314 123.7407772tag:blogger.com,1999:blog-1920082522233969502.post-40591122568661483732011-09-04T03:36:00.001+08:002011-09-04T03:37:02.917+08:00Hey blog! I miss you :-(
Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0tag:blogger.com,1999:blog-1920082522233969502.post-84611684590594248052011-08-19T03:37:00.000+08:002012-03-08T02:26:34.825+08:00Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfxShicDrYaZApNJIcAPHCCsajwIxi61_aJuEpUDZ0H2ZAIfuuiFpXGBqJWRPKWvgSQMF_BDSC2HoKOHzCgLhuNPYs2PopSTmuToBskJc5ME16IEoBquN0tv4ACP6FbYCypasBVnrILKl/s1600/DSC_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfxShicDrYaZApNJIcAPHCCsajwIxi61_aJuEpUDZ0H2ZAIfuuiFpXGBqJWRPKWvgSQMF_BDSC2HoKOHzCgLhuNPYs2PopSTmuToBskJc5ME16IEoBquN0tv4ACP6FbYCypasBVnrILKl/s640/DSC_0053.jpg" width="640" /></a></div>
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I would call this one an upgraded version of the locally known "dinuldog". You can go light or creamy with this soup. For this round, I just added milk. This plain pumpkin soup is actually jam packed with a lot more than what you see. This is very delicious and good source of vitamins for your little ones and adults alike. My daughter is sometimes a picky eater and she can finish up a bowl of this. The main ingredients for this would be what you see below. Just make sure that if you choose a medium-sized gourd that your other ingredients would be rationally proportioned. Normally, I'd use a regular blender, but since mine went kablam! I used a stick blender and it still turned out the way I wanted; kitchen crisis averted! =)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0q9PdK2YOfiNkO2ZsXkhFfEFzfamLUY90V_BMwZDCPizaBXtwR1uhfQeCzzpZe7QBw5-xZmGyq3VvmT13LDmqrzMp6AzTa2Wy4-lvldC4u2Pje0MQ1Egxn7X6GftTDUUXehFA4kgIdAzG/s1600/DSC_0048.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0q9PdK2YOfiNkO2ZsXkhFfEFzfamLUY90V_BMwZDCPizaBXtwR1uhfQeCzzpZe7QBw5-xZmGyq3VvmT13LDmqrzMp6AzTa2Wy4-lvldC4u2Pje0MQ1Egxn7X6GftTDUUXehFA4kgIdAzG/s640/DSC_0048.jpg" width="640" /> </a></div>
<div style="text-align: center;">
1/8 cup cooking oil</div>
<div style="text-align: center;">
1/8 pumpkin or squash, sliced to smaller bits<br />
1 white onion, </div>
<div style="text-align: center;">
3-4 cloves garlic, </div>
<div style="text-align: center;">
2 potatoes, <br />
2 carrots, </div>
<div style="text-align: center;">
chicken stock (just enough to cover ingredient while simmering)</div>
<div style="text-align: center;">
salt and pepper<br />
milk / regular or coconut cream</div>
<div style="text-align: center;">
</div>
Directions:<br />
<div style="text-align: left;">
Prepare chicken stock ahead (you can use cubes or boil chicken bones). Chop pumpkin into matchbox sizes; mince onion, garlic, potatoes and carrots. In a pot, put cooking oil, saute garlic and white onions for 1 minute. Saute pumpkin and stir it once in a while for about 5 minutes. Add in chicken stock, throw in the potatoes and carrots and simmer until all the ingredients are soft. Remove from heat. Using a blender, throw in the mixture and blend until its consistency is smooth. <br />
<br />
If using regular cream or coconut cream, put the smooth mixture back into the pot and add in cream and cook for about 5 minutes, stirring to incorporate the cream into the mixture. Serve while still hot. Top with croutons or serve with garlic bread.</div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com2Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-63634168567359961422011-08-18T16:03:00.001+08:002011-08-18T16:03:52.647+08:00Ava Alturas' FINE ARTS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZj_XlGDpQH23qrOoobuprIRm5fAn2XoFFPaosdpYFApHwh-AQpZ6uTV9zJWaTsFaEOeJuzDtTlAs9b7ritsEweIjzofGYvJSkeb6XTwNgPkGwLaX9WrAnqGztnamnCs4Eo7uC0W0QaEM/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZj_XlGDpQH23qrOoobuprIRm5fAn2XoFFPaosdpYFApHwh-AQpZ6uTV9zJWaTsFaEOeJuzDtTlAs9b7ritsEweIjzofGYvJSkeb6XTwNgPkGwLaX9WrAnqGztnamnCs4Eo7uC0W0QaEM/s320/DSC_0007.jpg" width="320" /></a></div><div style="text-align: center;"><span class="fbPhotoCaptionText"><a href="http://www.facebook.com/profile.php?id=100000658923314" title="To tag someone, type @ and then the friend's name">Ava Alturas</a> ' FINE ARTS<br />
<br />
She usually pins them up on our cork board & whenever she pins something new she calls my attention and says "Mom, look! my fine arts" (with her cute foreign accent, only happens whenever she feels American) LOL . I'm a mother and a very proud one. That year when she knew how to hold a pen she had already started scribbling. I can still remember years ago, her so-called "people" looked liked worms. She even drew us as a family, we all looked like caterpillars back then and look at them now, they have hands and feet. She still has a lot to grow, I know! I am not in a rush. At 4 years of age, she never seizes to amaze and bring me joy every day. <3 Much love to my baby girl Arabella <3<br />
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P.S. I still don't know where she got the term "fine arts".</span></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0tag:blogger.com,1999:blog-1920082522233969502.post-1851074459464084412011-08-18T13:27:00.000+08:002011-08-18T13:27:12.068+08:00Hello Ariel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Hgnj3C6rVq33kIBTjCfo0TD3hCOaDLWpv5kl4m1kfXusASAaT7PcCDeo5qTwsWp6pR5xFkm4UoNwWTL8CgQZmC8o3Olw9gAKDprwB3sxjQS94TotPXip5Tl0oBzRrM35EuQotkeiz1to/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Hgnj3C6rVq33kIBTjCfo0TD3hCOaDLWpv5kl4m1kfXusASAaT7PcCDeo5qTwsWp6pR5xFkm4UoNwWTL8CgQZmC8o3Olw9gAKDprwB3sxjQS94TotPXip5Tl0oBzRrM35EuQotkeiz1to/s320/024.JPG" width="215" /></a></div><h6 class="uiStreamMessage" data-ft="{"type":1}" style="text-align: center;"><span class="messageBody" data-ft="{"type":3}"><span style="font-size: small; font-weight: normal;"><span style="font-family: "Trebuchet MS",sans-serif;">Hello Ariel \^♦^/ </span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Drawing, one of the few hobbies that I share in interest with my daughter </span><a data-hovercard="/ajax/hovercard/user.php?id=100000658923314" href="http://www.facebook.com/profile.php?id=100000658923314" style="font-family: "Trebuchet MS",sans-serif;">Ava Alturas</a><span style="font-family: "Trebuchet MS",sans-serif;">. Will post pics of her "fine arts" soon (that's what she calls her drawings hahahhaha). We have a little bulletin board in our room and she pins her drawing there and says "Mom, look at my fine arts" that got me laughing. Joys of being a mom <3</span></span></span></h6>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0tag:blogger.com,1999:blog-1920082522233969502.post-10173963840738131562011-07-30T03:50:00.000+08:002012-03-08T02:22:42.557+08:00Binagoongan Baboy<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV88LWGntDZpTZMRWNcJFspMrUZrhPPLROcf9NNNsB-jcqnCAqzLm1X7UvlbFli2Aa2oup59UFweeioE-F5Dnbs7IUvWfeeKpwAmCkcCerJlt7HpSnAPw-iM9TeBAAnBDdRdBw-86KZkVu/s1600/011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV88LWGntDZpTZMRWNcJFspMrUZrhPPLROcf9NNNsB-jcqnCAqzLm1X7UvlbFli2Aa2oup59UFweeioE-F5Dnbs7IUvWfeeKpwAmCkcCerJlt7HpSnAPw-iM9TeBAAnBDdRdBw-86KZkVu/s640/011.jpg" width="640" /></a></div>
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So, okay! I was at a lost for words for a week but I really didn't stop at making my favorite dishes. So here's one memory from my first job. A local joint had this as a breakfast meal, they served it with sunny side-up egg (that is how i want it). So for my rendition, I had served sweetened green mangoes to compliment the subtle saltiness of the binagoongang baboy (pork cuts with salted shrimp paste). For the recipe of bagoong, just refer to my previous post =) <span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
<br /></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"> Ingredients:</span><br />
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 kilo adobo cut pork</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 -2 pcs bay leaf</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 tbsp. freshly ground pepper</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">a dash of salt</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">6 cups water for boiling</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">4 pcs crushed garlic </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">bagoong (shrimp paste)</span></li>
</ul>
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Directions:</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Mix all 1st six ingredients into a pot and bring pork to a boil until tender. When pork is tender, drain water. In a frying pan, put pork and incorporate bagoong ( shrimp paste) and mix well for about 3-5 minutes and serve. Serve egg or sweetened mangoes on the side with 1 cup of rice( or maybe more LOLZ ). Enjoy!</span>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0Cebu City, Philippines10.3156992 123.885436610.1907237 123.72750810000001 10.440674699999999 124.0433651tag:blogger.com,1999:blog-1920082522233969502.post-53858199598163236702011-07-23T04:33:00.000+08:002011-07-23T04:33:51.826+08:00Bagoong (Shrimp Paste)<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_r_R9OlfNwqKz5KBz3v2lXTzsPZaHORvTIYOc2Sso6fF5PAzClB01EBj6tzFt1taLGUxoEqwfFOb62dsr7SreLRDom0jUvPd_GBHXNlF9rXVuy7rfnYq5y0QczXEfZphRNCjJ1IVbgDW/s1600/009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_r_R9OlfNwqKz5KBz3v2lXTzsPZaHORvTIYOc2Sso6fF5PAzClB01EBj6tzFt1taLGUxoEqwfFOb62dsr7SreLRDom0jUvPd_GBHXNlF9rXVuy7rfnYq5y0QczXEfZphRNCjJ1IVbgDW/s400/009.jpg" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">This is a classic recipe from my grandmother's recipe book. My memories of this would be that of harvest season when we would go up to Guadalupe hills to gather green and ripe mangoes to sell at the local market. You would then expect that she would have her freshly cooked, "pitcher" full of her famous bagoong alamang (shrimp paste) on top of the table the next day. Nothing really cements chit-chat moments more than teeming green mangoes and limitless bagoong. Mind you, this is not your ordinary and plain tasting bagoong. Yes! those are just 4 ingredients but it if it is cooked with love, your family will have endless fond memories, just like what we have, up until now. Much love for my lola Letty. <3</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">Ingredients:</span><span class="fbPhotoCaptionText"> </span></span></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;"><span class="fbPhotoCaptionText">about 200 grams / Php 50 worth o</span><span class="fbPhotoCaptionText">f fermented shrimp</span></span></li>
<li><span style="font-size: small;"><span class="fbPhotoCaptionText">1/4 kilo white sugar</span></span></li>
<li><span style="font-size: small;"><span class="fbPhotoCaptionText">20 pcs. finger chillies (siling labuyo), stems chopped off (adjust this to your liking)</span></span></li>
<li><span style="font-size: small;"><span class="fbPhotoCaptionText">7-10 pcs of chopped garlic</span></span></li>
<li><span style="font-size: small;"><span class="fbPhotoCaptionText">3- tbsp. of water </span></span></li>
<li><span style="font-size: small;"><span class="fbPhotoCaptionText">1/4 cup oil </span></span></li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">Directions: </span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">Heat oil in pan, saute in finger chillies for about 30 seconds, add garlic and saute for 1 minute. </span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">Add in fermented shrimp, stir until chillies and garlic are evenly distributed with the shrimp.</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">Add in 3 tbsp. water, stir</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">Add in sugar. Upon adding sugar, always fold the mixture until the flavors marry. </span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">*Leaving it unattended, will burn the caramelized sugar thus, it will not produce the right consistency for your shrimp paste. </span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UxpU9AAVqH7geQLODdfMeuHMz7vRvrSg6ZOg70pCPgLOGI4m-gojFihwA_Qtthovl-W2fZXwFiCurE5O94fpUxd0ZmDvmrxf7yQeJpPs24UoLg7Gx6EZo6YCQkJiXYV14SOg5I_k5gs8/s1600/284139_10150259099867921_723112920_7675431_3400198_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UxpU9AAVqH7geQLODdfMeuHMz7vRvrSg6ZOg70pCPgLOGI4m-gojFihwA_Qtthovl-W2fZXwFiCurE5O94fpUxd0ZmDvmrxf7yQeJpPs24UoLg7Gx6EZo6YCQkJiXYV14SOg5I_k5gs8/s400/284139_10150259099867921_723112920_7675431_3400198_n.jpg" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">Enjoy! </span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText"><br />
</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">I will be posting a separate entry for the Binagoongang Baboy recipe. </span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText"><br />
</span></span></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0tag:blogger.com,1999:blog-1920082522233969502.post-18673241385792155582011-07-21T01:57:00.000+08:002011-07-21T01:57:03.493+08:00Chicken Mami<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXb8emQAOwC-9B_8uhqG81HCraJocVtm-ZPLDhBWNHtgY7GuQs_cwgQpenxJCyxITajSHt3eJi2HZ9NjNg-cBWHKnQaBkvl997uTotBp39CsaJ_rN5ulC0H2_qbRRJVRcC4rwLfp7rP4P/s1600/chicken+mami.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXb8emQAOwC-9B_8uhqG81HCraJocVtm-ZPLDhBWNHtgY7GuQs_cwgQpenxJCyxITajSHt3eJi2HZ9NjNg-cBWHKnQaBkvl997uTotBp39CsaJ_rN5ulC0H2_qbRRJVRcC4rwLfp7rP4P/s400/chicken+mami.jpg" width="298" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText">For those times when it is past 10pm and it's raining cats and dogs(very cliché). Nothing to do... nobody to talk to... nobody there to comfort you... Hahahahaha (emo moments) :-(<br />
<br />
You will always have a choice between your instant noodles or that "pansiterya" (noodle stall) just right down the corner from where you live. Ooopssies, I forgot! Did I mention that it was raining? Isn't that a bummer?<br />
<br />
So just cook your own comfort food; my choice during these rainy days would be a steaming hot bowl of chicken mami, warm yourself with a blanket and watch a movie. Cherrio!</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText"><br />
</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="fbPhotoCaptionText"></span></span></div><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Here's the list of ingredients</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdK2HxG4eidIIL0IUlrYjI2xgidzwsdi3ECtyP9ssVdehU6AVFJUpJLlDNWFviwaJbD_DDzXAZ9Iaw3p82D8ArPnn2isdrVF9tl7eiaZ3vFVd5XCXzG8O8DK9l_B-aGAhRP2sYZqSHYXM/s1600/mami+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdK2HxG4eidIIL0IUlrYjI2xgidzwsdi3ECtyP9ssVdehU6AVFJUpJLlDNWFviwaJbD_DDzXAZ9Iaw3p82D8ArPnn2isdrVF9tl7eiaZ3vFVd5XCXzG8O8DK9l_B-aGAhRP2sYZqSHYXM/s400/mami+ingredients.jpg" width="400" /></a><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Serves 1</span></span></span><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span></div><ul><li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> 4-5 cloves of crushed garlic</span></span></span></li>
<li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> 1/2 bulb med. sized onion, thinly sliced</span></span></span></li>
<li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> 1/2 slice of breast, sliced</span></span></span></li>
<li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> 4 cups of water</span></span></span></li>
<li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> 1 med. sized carrots, peeled</span></span></span></li>
<li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> 1/4 cup cabbage, shredded</span></span></span></li>
<li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> 1/2 cup fresh miki, rinsed</span></span></span></li>
<li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> salt and pepper </span></span></span></li>
</ul><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Garnish</span></span></span><br />
<ul><li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 hard-boiled egg</span></span></span></li>
<li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 med sized scallions, chopped</span></span></span></li>
<li><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">crushed chicharon (fried pork rinds)</span></span></span></li>
</ul><span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Directions:</span></span></span><br />
<span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Bring chicken to boil with 3 cups of water, crushed garclic, onion, salt and pepper to taste. Note: To skip adding chicken flavoring, I've added chicken's backbone to produce more flavor to the broth. Simmer for about 20-30 minutes, remove scum that surfaces. Gradually add in water when needed. </span></span></span><br />
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<span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Wait until chicken breasts are slightly tender before adding carrots, add in fresh miki, add cabbage. Once chicken meat and carrots are tender, serve in a bowl. Garnish with sliced hard-boiled egg, chopped scallions and crushed pork rinds.</span></span></span><br />
<br />
<span class="fbPhotoCaptionText"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Serve while it is still hot! </span></span></span>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com2tag:blogger.com,1999:blog-1920082522233969502.post-76790970714652844652011-07-17T01:50:00.001+08:002011-07-17T01:51:42.707+08:00Sweet Pickled Mangoes for Midnight Munching<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1-QyEL0CkF6Teg0CYVJ-S0RQkLPAQ9O_n0sGEEL9ffo0tbppc-Bn5yF-GlonlIocPWtjcw0jw5G-rYqHaciORCm-wBIljltdJAsHq0ss24Zq772CnOvE3JWfaMa8mDO0hMpZfC2j6jbr/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1-QyEL0CkF6Teg0CYVJ-S0RQkLPAQ9O_n0sGEEL9ffo0tbppc-Bn5yF-GlonlIocPWtjcw0jw5G-rYqHaciORCm-wBIljltdJAsHq0ss24Zq772CnOvE3JWfaMa8mDO0hMpZfC2j6jbr/s400/017.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0tag:blogger.com,1999:blog-1920082522233969502.post-79383615534562050832011-07-14T22:44:00.009+08:002011-07-18T23:59:03.073+08:00Pad Thai<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwKagq84dZbesVJt0raMch2BMYyXjX3SFvVOuQV0XvHpc0ICxMjiFOBpK1ELLFY8tNMUFqzjKB6We3PFUst5rwlf-bRnH73s4Cy4-9ee7zSYbUfdZuMY0Mj5kcbu78zC3WprMLgE-EREC/s1600/pad+thai_side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwKagq84dZbesVJt0raMch2BMYyXjX3SFvVOuQV0XvHpc0ICxMjiFOBpK1ELLFY8tNMUFqzjKB6We3PFUst5rwlf-bRnH73s4Cy4-9ee7zSYbUfdZuMY0Mj5kcbu78zC3WprMLgE-EREC/s320/pad+thai_side.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQOSAEb3BnNXyuYhYtDr6lG75csTB0rlg1bpLPxu_35gt_fthNV7CjId0BpZ5EMGkGJsF8GG3dv3R1oxeshG2nbat0Rv8kxQenowr6Uv7jpvJTg-5HF4g7-6uUNIw4qRXD_Av8Nqj-pZX/s1600/pad+thai3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQOSAEb3BnNXyuYhYtDr6lG75csTB0rlg1bpLPxu_35gt_fthNV7CjId0BpZ5EMGkGJsF8GG3dv3R1oxeshG2nbat0Rv8kxQenowr6Uv7jpvJTg-5HF4g7-6uUNIw4qRXD_Av8Nqj-pZX/s320/pad+thai3.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Sawadee Ka! </span></span>(สวัสดี)</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">So, my taste buds have been a bit adventurous, they were craving for something that shouts Thailand! My head and my heart was asking for some Pad Thai; nothing more and nothing less. I first tasted this dish when I've had a visit in Lexington, KY. We ate at this place called Planet Thai where you can get Thai food with a fusion of western influences and leave smelling like Thai spice when you go home too (It's like you've never left Planet Thai). Don't get me wrong their food was great!</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">;~D</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I have dined in a couple of restaurants here in Cebu and I didn't enjoy their pad thai. There was always something off; It's either the sauce was runny, there weren't enough pieces of shrimp or I don't see the peanuts (ahahahaha). I mean, I just want to get value for my money. Wouldn't you want the same?</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Oh well! Better cook it yourself, your way. I've shared the recipe below.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span><br />
<div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Main Ingredients:<br />
</span></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKYGvAGltI9MR0V-JeagnAzmFElAJRnmdv-Vqw138dHsvBTU7531rXtZx1GzI2UbLWiwPs1-8CDrpZqodN2dHl6MkCgcAE4Fu4G9qEiDQSDzwFdONIjjMs_CifIS2TNSqg7cAwgKI0Yek/s1600/003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKYGvAGltI9MR0V-JeagnAzmFElAJRnmdv-Vqw138dHsvBTU7531rXtZx1GzI2UbLWiwPs1-8CDrpZqodN2dHl6MkCgcAE4Fu4G9qEiDQSDzwFdONIjjMs_CifIS2TNSqg7cAwgKI0Yek/s400/003.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><br />
<div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Sauce Ingredients: </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup fish sauce</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup brown sugar</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp tamarind paste</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp water</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Simmer sauce ingredients first and set aside. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div></div><div style="text-align: center;"><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Pad Thai Instructions:</span></span></div><ul style="text-align: left;"><li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">In a large wok sautee minced garlic, minced onions, sliced chicken breast until chicken is cooked. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Add in tofu then add 2 eggs (let white part set in a bit before scrambling the eggs)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Turn off heat until rice noodles is ready. (cook rice noodles per package directions)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Drain rice noodles. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Add pad thai sauce to wok. Add in drained rice noodles. Add garlic chives, add shrimps. Stir-fry until all ingredients are covered with sauce. Continue stirring until sauces starts running dry. Turn off heat. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Toss bean sprouts and chopped roasted peanuts</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Plate and add lime wedges for garnish. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Serve while it is still hot. Enjoy!</span></span></li>
</ul></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Kin-Khao-Hai-A-Roi-Na </span></span></div><div style="text-align: center;"></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0Cebu City, Philippines10.3591887 123.8634544000000210.2396762 123.77939290000002 10.478701200000001 123.94751590000003tag:blogger.com,1999:blog-1920082522233969502.post-64172035619020657252011-07-12T03:20:00.000+08:002011-07-12T03:24:52.781+08:00Kaya Toast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjzjj48UnxD24mMnXF9l1x26odOAl-CXTfZqTsK-4N_i5h9plAnVylnVD6DP_60wUU_O5cij_ebUsiikvV44HkgtAXozUFoz3c4NS3WiL9ZsV4drXmE8L-uz_X_zfkV_DYbesGGN7rpjV/s1600/FGKayaToast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjzjj48UnxD24mMnXF9l1x26odOAl-CXTfZqTsK-4N_i5h9plAnVylnVD6DP_60wUU_O5cij_ebUsiikvV44HkgtAXozUFoz3c4NS3WiL9ZsV4drXmE8L-uz_X_zfkV_DYbesGGN7rpjV/s400/FGKayaToast.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I lived in Singapore for 9 months and loved the gastronomic experience it brought </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">my stomach. Although, I rarely dined out on pricey restaurants, I didn't fail in testing some unique dishes -- hawker style! If you're taste buds are open to options, Singapore can offer you a cultural "melting pot" without going over your daily budget. Hawker centers are a large grouping of food stalls where they can ofter you Indian, Chinese, Indonesian, Singaporean, and if you are lucky, Filipino plates all in one area.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Local hawker centers or TOAST BOX (a part of the Bread Talk group of companies) can serve you this combination; Kaya toast, soft boiled eggs w/ soy & tea tarik. Don't you just love waking up to this kind of breakfast? </span><span style="font-family: "Trebuchet MS",sans-serif;">Apart from the bad rep of these cholesterol-filled soft boiled eggs, uncle and aunties (term they used for the elderly) even enjoy two, in one sitting; it is best served with soy mixed into the eggs. </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Well, I certainly don't have any problems with it. =)</span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">The way I prepare this is to first toast your bread, it doesn't matter if it's plain or french. Spread kaya on the bread, then mix in something of your preference; I just had lite butter available. You can combine kaya with peanut butter, margarine, jams or what have you. Fold the bread in half or put another slice on top, then dip it on the soft- boiled egg + soy mixture. You should get a right mix of sweet and salty flavors all in one toast. For my beverage, I always have been a fan of tea tarik (literally "pulled tea", this is an Indian method of making milk tea); you can also pair this with Kopi-C or Kopi-O ( just cofee... LOL) ... </span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">~ Missing Singapore ~</span></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXeZHiGD3AjqIoxe5sJoAWJ_k_8aSQdOrlSOYvtO7Niy6iE4yI6rxaoOzdVfabu0E11mBTQ1e_6o70ZnD2lLKyneNTkT3-X0yLqsPDnByZHOmTmMeXp2vnB1oUfW2r2HTbKNvfW72bmfZ/s1600/FGKaya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXeZHiGD3AjqIoxe5sJoAWJ_k_8aSQdOrlSOYvtO7Niy6iE4yI6rxaoOzdVfabu0E11mBTQ1e_6o70ZnD2lLKyneNTkT3-X0yLqsPDnByZHOmTmMeXp2vnB1oUfW2r2HTbKNvfW72bmfZ/s400/FGKaya.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Right above is my homemade kaya. This is made out of the following ingredients<br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">6 eggs</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">500 g sugar*<br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> 300 g coconut milk</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">pandan leaves</span></span></div><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"></span></span><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">* I used mascuvado sugar</span></span></div><div style="text-align: center;"><br />
</div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0tag:blogger.com,1999:blog-1920082522233969502.post-43557507273301168372011-07-09T03:31:00.000+08:002012-03-08T01:38:11.513+08:00Cheesy and Meaty Baked Ziti in Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssIH7wvdmNZ7zUfIdbnV8NAk0gXZ1A4EXHLobor1065eALItevgAAJb_ZEN7UwViS-0hfEbHYG1hOmDXjfdQoFkSDPZnIscENhfKrjv5HtxWy47DUQQ5CFirwzhTmP0pC609VuDm6F8Be/s1600/DSC_0028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssIH7wvdmNZ7zUfIdbnV8NAk0gXZ1A4EXHLobor1065eALItevgAAJb_ZEN7UwViS-0hfEbHYG1hOmDXjfdQoFkSDPZnIscENhfKrjv5HtxWy47DUQQ5CFirwzhTmP0pC609VuDm6F8Be/s640/DSC_0028.jpg" width="640" /></a></div>
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<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
<span class="caption">Cheesy and Meaty Baked Ziti in Tomato Sauce<br />
<br />
This is actually a smaller version of<span class="text_exposed_show"> what I had cooked for my tatay's(dad) birthday. This is right there on top of my favorite dishes, but I am accustomed to eating it with bechamel sauce. The most convenient and reasonably priced restaurant where you can get a good helping of baked ziti is at Sbarro, a local restaurant. This food just brings back fond memories, this was already an indulgence for a bunch of college friends trying to make the most of their weekly budget. It really didn't matter where we ate, it was just rounding up the circle for food trip (Hahahaha good times!!!)<br />
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Well, this is my version and I am opting for a lesser evil, lesser caloric content; hence, I served our guests baked ziti in tomato sauce. The picture below is the bigger verion, that serves 12 people with big appetite.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9JiTsX4X1TFL6SKTIf2IWbXu3NKG2Jsi8IEm9CFNMQpOM6buIRjUCqRHuCkHEH7L9vXh7dOVHDviuNYUV_BmNI55trzqT5KvWU4gakiFJ7AXJOecJCC_ez-Fd_LAVYiKXmufxQwjDG4E/s1600/DSC_0029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9JiTsX4X1TFL6SKTIf2IWbXu3NKG2Jsi8IEm9CFNMQpOM6buIRjUCqRHuCkHEH7L9vXh7dOVHDviuNYUV_BmNI55trzqT5KvWU4gakiFJ7AXJOecJCC_ez-Fd_LAVYiKXmufxQwjDG4E/s640/DSC_0029.jpg" width="640" /></a></div>
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</span></span></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0tag:blogger.com,1999:blog-1920082522233969502.post-2951316284893859482011-07-07T00:38:00.000+08:002012-03-08T02:17:32.545+08:00Cheesecake Brownies<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytoqPkYn18LSH8LR-BAtdhRd8yRadvHDnxmVclhfHxOXW1x8qOd-V-7sGImQHVFzjGK-HTaHqbpiTQLzzRqH8Dm9UTGOpJyybL0mECDBJW-Ku18jy8_TdrUnXCFSolvpHwQO6Voto7Buz/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytoqPkYn18LSH8LR-BAtdhRd8yRadvHDnxmVclhfHxOXW1x8qOd-V-7sGImQHVFzjGK-HTaHqbpiTQLzzRqH8Dm9UTGOpJyybL0mECDBJW-Ku18jy8_TdrUnXCFSolvpHwQO6Voto7Buz/s640/DSC_0024.JPG" width="640" /></a></div>
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A special slice for a VIP</div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I bought a big slab(1k) of dark chocolate last saturday and was thinking of ways how to make good use of it. I also saw that I had some cream cheese from my fajita, isn't that a great mix? Bittersweet chocolate and cream cheese with a little bit of lovin <3 . Way before I started cooking, my tendencies were geared towards baking. It started with just moist cakes, brownies and the likes. Then came this most challenging piece I had made for my little girl's birthday; a doll cake. I was crazy experimenting with fondant having little knowledge on how to handle it, what was I thinking! </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">(I will try to post the picture on a separate entry; that's if I can find it.) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCvbtO2DTVYGMcpW1HCIt4jZEyKGnmj-ABVwyTTE_HHuBV1RoVeNz_wgD3o4zHIs2t-jqpHKHDLSLguXt7t9V8OB8xtrIUtu24N6H47GndfZPB66yT91smUFFUd7sa_SgDf7J9pk-7uCL/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCvbtO2DTVYGMcpW1HCIt4jZEyKGnmj-ABVwyTTE_HHuBV1RoVeNz_wgD3o4zHIs2t-jqpHKHDLSLguXt7t9V8OB8xtrIUtu24N6H47GndfZPB66yT91smUFFUd7sa_SgDf7J9pk-7uCL/s640/DSC_0015.JPG" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Going back to the cheesecake, instead of the usual biscuit crust I opted to have brownies for base. The cheesecake mix was supposed to be just refrigerated and not baked but I was not happy with the firmness of the cheesecake after a few hours of freezing it so I decided to bake it for a couple of minutes and vhoom! (hehehe how is that for sound effects?). It doesn't look perfect but I reckon it taste uh-mazing ;~)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"> Did it? </span></div>Anonymoushttp://www.blogger.com/profile/11206583545813238160noreply@blogger.com0