Monday, January 26, 2009

My Parents' Golden Wedding Anniversary

There have been so many events last December and I've been to busy that I wasn't able to share it with you guys...That's why I will try to post some of the special occasions last year. *wink*

Last November 23,2008 was my parents Golden Wedding Anniversary. But we celebrated it last December 20,2008 because we have to wait for my siblings and other relatives who are out of the country.


The food was catered by N. Baustista Catering Services. We got their service for a couple of events in our family and we're still very much satisfied. They have wide array of dishes to choose from.

For my parents' anniversary we got: molo soup, beef caldereta, grilled tanigue (fish), chicken cordon bleu, pork pastel, baked macaroni and sliced fresh fruits for dessert.


We're very much thankful for these blessings...


...wish I will be able to celebrate my own golden wedding anniversary *wink*

Sunday, January 11, 2009

Cafe de Lipa

Batangas is known for its coffee... the Barako... and being BatangueƱas we love to drink kapeng barako! *big grin*

Cafe de Lipa is one of the famous brand of Kapeng Barako. They have their own coffee shop at Lipa City near Robinsons Place Lipa. And just this afternoon, my friends and I meet up there. This is the first time that I have tried their coffee...

Vanessa and Baby... been friends since we were kids.

decadent tableya and barako mocha

Decadent Tableya is their version of Chocolate cake drizzled with caramel. I love it! *wink*
Love their coffee too!

Wednesday, January 7, 2009

Sinigang na Isda

After the holidays, I am craving for something different, something without pork, beef or chicken. *big grin*

So here's the answer for my craving! *wink*

Sinigang na Isda
(Fish in Sour Soup)



1 kl Maya-Maya fish
4 medium tomatoes, cut into halves
4 cloves garlic, crushed
1 medium onion, sliced
10 pcs pechay leaves
4 pcs small eggplant
6 pcs small okra
tamarind base mix (any souring agent)
10 cups rice washing (hugas bigas) or water

here's how

On a pot, bring rice washing, garlic, onion and tomatoes to a boil.
Lower down the heat before adding the eggplant and okra.
Season with salt and tamarind base mix.
Simmer for about 5 minutes.
Add the fish and simmer for another 15 minutes or until the fish is cooked.
Add the pechay leaves. Turn off heat.
Serve hot!


Tips! Tips! Tips!

* You can use other kinds of fish which has talakitok, tilapia, bangus (milkfish) or even tuna.
* Other vegetables can also be added. Like Gabi (taro), sigarillas (kalamismis here in Batangas), sitaw (long beans) and labanos (raddish)

Saturday, January 3, 2009

Happy New Year!

Whew! I guess my greetings' a couple a days late now. But then I still want to wish everyone of us a happy and prosperous 2009! *big smile!*

Aside from the firecrackers, I know that people gets busy preparing for their media noche (new year's eve midnight meal). Here's what we've got...


we really do love pansit! (isn't that obvious? *big grin*)
and for dessert... I made leche flan (the filipino style egg & milk custard). One of the Filipino's favorite. Want to try this?


the ingredients

10 medium sized eggs
2 cans (300 ml) condensed milk
1 can (370 ml) evaporated milk

***for the caramel
1 cup sugar
3/4 cup water

here's how

On a large bowl, crack all the eggs. Using a wooden spoon or a rubber spatula, stir until the egg yolks and egg whites are well blended. I suggest not to use blender or egg beater to avoid bubbles. Add the condensed and evaporated milk. Continue stirring until all the ingredients are well incorporated. Set aside.
On a sauce pan, caramelized 1 cup of sugar. Do not over cook the caramel to avoid burnt taste.
Pour the caramelized sugar on aluminum molds. Make sure that the bottom of the mold is well covered with the caramelized sugar.
Get the milk & egg mixture. Pour the mixture on the aluminum mold. About 3/4 inch thick. Cover with aluminum foil.
Steam on a low fire for about 45 minutes. Extend the steaming time if needed until the mixture sets.
To serve the leche flan, run a knife on the edge of the mold, then invert it on a serving dish.
enjoy the sweets!


again... happy new year every one!!!