Ice Cream!

It's a hot Saturday afternoon and I am craving for ice cream. *big grin*



My favorite ice cream flavor.

I'm so glad that the ice cream from Selecta & Magnolia Nestle are peddled around. *wink*

Just this afternoon, when I heard the sound from the Magnolia ice cream cart, I rushed a outside the house and shouted "ice cream!!!" just like a little kid. I laughed at myself thinking on how I acted. Well I guess ice cream brings out the child in me. *smiles*

But I also miss mamang sorbetero and his dirty ice cream cart. Sorbetes (ice cream) with cheese and pinipig flavor *wink*

Cassava Cake

I really don't know how to cook this one.. *big grin*

But this is definitely one of my favorites...


Cassava Cake

I'm not really into baking, it's my Ate Glyn who does. She sent me her old oven and other stuffs needed for baking, but still I haven't tried to bake.
*another big grin*

***This cassava cake is from Cadiz Mazapan Sweets Factory in Sariaya, Quezon.

Rambutan

I love being a farmer's daughter! *wink* My father loves to plant fruit bearing trees and vegetables and so was my late grandfather. And now we were enjoying the fruits of what they have planted years back. Like this Rambutan tree just at the back of our house.

This morning, we got more than a sack of rambutan fruit from just one tree. And that's not all, almost half of the fruits was left at the tree.

So colorful!



Sweet and juicy Rambutan

This is one of the things I love about staying here in the province. Having fruits fresh from the tree for free! *big grin*

Ginataang Sitaw (Stewed Long Beans in Coconut Milk)

the ingredients:

2 bundles Sitaw (about 20 pcs), cut into 2-inch pieces
1/4 kilo pork, cut into strips
1 medium red onion, sliced
4 cloves garlic, minced
2 cups coconut milk
cooking oil
salt & pepper to taste

here's how:

Saute garlic and onion. Add the pork and stir fry until it turned light brown.
Add the sitaw, season with salt and pepper.
Continue stir frying until the sitaw is almost cooked.
Pour in the coconut milk.
Simmer for about 3 minutes or until the sitaw is cooked.

*** you can add (or replace sitaw with) other vegetables such as squash and eggplant on this recipe.

Pan de Manila

at Robinson's Place - Lipa

Aside from their famous Pan de Sal, here's another yummy treat.

Cheese Sticks


Pesto Cheese Sticks

These breads are soft and tasty. Between the two, I personally love the Pesto Cheese sticks. I find the other one a little more salty.

One Step at a Time

A song from Jordin Sparks, an American Idol Season 6 winner. I keep on listening to this song these past weeks, I love its lyrics and its upbeat tune. Check out the song...

and the lyrics...

da da da um da da
da da da ba um da da
da da da um da da
da da da ba um da da

Hurry up and wait
So close, but so far away
Everything that you always dreamed of
Close enough for you to taste
But you just can't touch

HOOK
You wanna show the world but no one knows yours name yet
Wonderin' when, where and how you're going to make it
You know you can if you get the chance
In your face and the door keeps slamming
Now you're feeling more and more frustrated
And you getting all kinda impatient
Waiting, we live and we learn

CHORUS
To take one step at a time
There's no need to rush
It's like learning to fly, or falling in love
It's gonna happen when it's supposed to happen
And we find the reasons why
One step at a time

da da da um da da
da da da ba um da da
da da da um da da
da da da ba um da da

You believe, and you doubt
You're confused, and got it all figured out
Everything that you always wished for
Could be yours, should be yours, would be yours
If they only knew

You wanna show the world but no one knows yours name yet
Wonderin' when, where and how you're going to make it
You know you can if you get the chance
In your face and the door keeps slamming
Now you're feeling more and more frustrated
And you getting all kinda impatient
Waiting, we live and we learn

CHORUS
To take one step at a time
There's no need to rush
It's like learning to fly, or falling in love
It's gonna happen when it's supposed to happen
And we find the reasons why
One step at a time

When you can't wait any longer (you can't wait)
But there's no end in time (when you need to find the strength)
It's your faith that makes you stronger (the only way we get there)
The only way we get there
Is one step at a time

To take one step at a time
There's no need to rush
It's like learning to fly, or falling in love (Falling in love)
It's gonna happen when it's supposed to happen
And we find the reasons why
One step at a time

One step at a time
There's no need to rush
It's like learning to fly, or falling in love (Falling in love)
It's gonna happen when it's supposed to happen
And we find the reasons why
One step at a time 

Durian

"Smells like Hell but Taste like Heaven"

That's the usual statement you can hear or read when describing this fruit. But for me, Durian smells and taste like heaven. *big grin*

One time when we went to the supermarket, I told my ate that I really love the smell of durian, she said "taga-Davao ka nga! (you're really from Davao)". Well, I grew up here in Batangas. My parents are both Batangueños, it just so happen that I was born in Davao (and I am proud of it as well!). The last time I went to Davao was in 2001, after my college graduation. There I've got the chance to taste durian and I love it!

Durian: Brings out the Davaoeña in me.

When Tatay attended the wedding of my cousin from Davao, he brought home durian seedlings. After about 5 years of waiting, we have our own durian fruit!

Perfect Merienda!

Tsamporado at Tuyo
(Chocolate Rice Porridge and Fried Dried Fish)

A perfect merienda combination on a rainy Saturday afternoon!

Here's how to cook tsamporado.

What you need:

1 cup sweet/sticky glutinous rice (malagkit)
5 pcs Tablea (cocoa tablet), shredded
1/4 kl sugar
4 cups water
salt
evaporated milk (optional)

On a pot, put the rice and water. Bring to boil while stirring constantly. When the rice is almost cooked (a little bit transparent), add the shredded tablea, sugar and a pinch of salt. Lower down to medium heat, continue stirring until the rice is cooked. Swirl evaporated milk on top before serving.

*** if tablea is not available, you can use about a half cup of cocoa powder.
Powdered milk also works well with tsamporado, actually I prefer this one. *wink*

I was so swept away when I logged on to entrecard today. This is because of the kind words and a recommendation Mia gave to my blog!



I'm so happy and inspired as well!
To Mia and to all who leaves comment on my posts, you guys are the reason why I am so motivated on blogging.
A big big Thanks!
*wink*

What's for Lunch?

Paksiw na Pata
(Braised Pork Legs in Vinegar)

Paksiw is one of the traditional way of Filipino cooking. This is a method of cooking where in vinegar is an essential ingredient.



the ingredients:

1 pork's leg, chopped into 2-inch thick
6 cloves garlic, minced
3/4 cup vinegar
1/4 cup soy sauce
3 cups water
salt & pepper to taste
1 cup banana blossoms (optional)

here's how:

On a casserole, place all the ingredients except for the banana blossoms.
Bring to boil.
Lower down the heat to medium high, simmer until the pork is tender.
Add the banana blossoms, continue simmering until cooked.

Tip from my Inay...

When buying pork's leg, ask for the front leg, this has more meat than the back.

Balisong

Balisong or Butterfly knife is one of the products Batangas is known of. Most of the Balisong makers are from Taal, Batangas. Balisong comes in different styles & sizes, showing the creativity of the Batanguenos.

When I was still working in Manila, my officemates thinks that I do have one. They believe that if you're from Batangas, you always carry balisong anywhere you go. Maybe it works before, but now, most of the establishments don't allow people with "deadly weapons" to enter their premisses. So I just leave mine at home... *wink*

Balisong keychains from Taal.

You can check www.balisong.com to know more about balisong knives.

Pork Kilawin

Another recipe I've learned form my Inay.

Sauteed Pork in Vinegar with Radish

This dish is commonly known in Batangas as Kilawin.
Kilawin or Kinilaw means to cook in vinegar. The difference is that in preparation of Kinilaw, there is no heat involve. The pork is cured in vinegar until it came to the texture that it has been cooked.



the ingredients:

1 kl pork, cut into 1 inch strips
3 medium size labanos (radish), sliced into 1/4 inch thick
1 large onion, sliced
6 cloves garlic, finely chopped
3/4 cup vinegar
3 cups water
cooking oil
salt & pepper to taste
spring onions (optional)

here's how:
On a casserole, saute garlic & onion. Add the pork, sprinkle with some salt. Stir well until the pork turns to light brown. Add water. Season with salt & pepper, then simmer until the pork is done. Add the labanos, continue simmering until the labanos is almost cooked. Pour in the vinegar. Stir well, then bring to boil. Top with spring onions. Serve hot with steamed rice.



You can adjust the amount of seasonings depending on your taste.

Butsi Butsi

Here's what I've got from the market today... Butsi-Butsi (buchi-buchi)... The filling is made out of mashed cassava(sweetened), wrapped in a flour based dough and then deep fried. Quite different from the Chinese buchi which is made out of sweet sticky rice balls stuffed with red sweet bean paste and rolled in sesame seeds.

I asked my Tatay(father) why is it called butsi-butsi, he said maybe because it is like the gizzard of a chicken which is butsi in Tagalog.

Love it when it's hot!!! S^_^S

Ginisang Ampalaya

Ginisang Ampalaya or Sauteed Bitter Melon/Gourd is one dish that I don't really like to eat when I was a child. Who wants to eat something bitter anyway? *grin* But my Inay (mother) always insist that I should eat this stuff because this is good for me... Little by little, I tried to eat it... Now this is one dish I love to see on our dinning table.



the ingredients:

1 large ampalaya
1 large red onion, chopped
6 cloves garlic, minced
3 medium size tomatoes, chopped
1/4 kl ground pork
2 eggs, beaten
salt & pepper to taste
cooking oil

here's how:

Cut the ampalaya lengthwise. Scrape the white part on the middle.
Slice into 1/4 " diagonally, set aside.

On a pan, saute garlic, onion & tomatoes.
Add the ground pork, sprinkle with some salt
Mix well to incorporate the flavors.
When the pork turns light brown, add in the ampalaya.
Season with salt & pepper.
Simmer while stirring occasionally until the ampalaya is half cooked.
Pour in the beaten eggs while continuously mixing the vegetables.
Continue stirring until the eggs are cooked.

Best serve with steamed rice & fried fish!

after a busy day...i guess i need to give myself a treat!
*big grin*

Paksiw na Bangus (Milkfish stewed in Vinegar)

One great way to enjoy Bangus!

But be careful with the bones guys! *wink*



the ingredients:

1 whole big Bangus, cut into four
1 large red onion, sliced
6 cloves garlic, minced
4 pieces long green pepper
3/4 cup vinegar
1 1/2 cup water
salt & pepper to taste
MSG (optional)

here's how:

On a pot, place onion, garlic & Bangus. Pour in water & bring to boil. Add the vinegar & season with salt, pepper & MSG. Cover the pot & simmer on moderate heat until the fish is cooked. Add the long green pepper. Simmer for another 3 minutes. Serve with steamed rice.


long green pepper

kuting's note: you can adjust the amount of seasonings according to your taste.

Pinindot

It's Saturday once again, and here's what I've got from the market. Pinindot, a Filipino sweet & "sticky" delicacy. Made from glutinous rice flour, sugar & coconut milk. To some it is called Ginataang Bilo-Bilo, and for the people in Quezon, they called it Pinaltok. This is usually served during house blessings and other thanksgiving occasions.
Another yummy treat!

I don't have the recipe of this one. But you can check on this link :
http://www.carinderia.net/desserts/bilobilo.html