Feeds:
Posts
Comments

Posts Tagged ‘food’


Last Saturday, Josef and I chanced upon fresh guavas in the market.  They were a bit costly though because I think guavas are not really in season now. But I was longing for sometime, Sinigang na Bangus sa Bayabas.  You may call sinigang fish stew or soup which may be flavored with sour ingredients like tomatoes, tamarind, vinegar or what have you.  You add green pepper for the taste. Bayabas is guava in Tagalog. Wow, it tasted simply wonderful.

I paired it with  crunchy fried zucchini as appetizer. What a lovely Saturday lunch we had.

I heard  Nate  shout over the phone “Happy Mother’s Day Nonna, Happy Birthday” early morning yesterday I laughed.  Maybe he equates mother’s day with celebrating birthdays too. We were not able to see  each other yesterday because Nissa’s family had lunch with her in-laws. That’s okay though because we will have a late family  celebration  Saturday next. Nate just finished his one-week kiddy training workshop at McDo last Friday and he was awarded a certificate being The Best of the Best. I had it on a separate blog post here. So proud o him. He did it on his own.

I so love weekends.  Family bonding is still the best.

Read Full Post »


This is quite a late post but I am proud to share it with all of you.  A few days after Christmas, my oldest brother gave us  about two kilos of Ube (purple yam). Since it was too  big for us  to just  boil it, Josef and I decided to make Halayang Ube.  We used to buy halaya on certain occasions at home, it is not a regular fare for us.  The day before New Year, we had the whole thing boiled and mashed finely.  There is a sort of excitement making a dessert for the first time. It is time-consuming to mix it while in the pan because you have to make sure that it comes out sticky and thick enough.  Imagine an hour of mixing it on top of the stove while cooking.

I used about two cups of coconut cream, 3/4  stick of butter and three cans of condensed milk, no sugar added. The original recipe calls for the first two ingredients plus two cans of condensed milk, two cans of evaporated milk and a cup of sugar.  My son made a mistake of buying  milk though. He thought he bought two each of milk but when I  opened the cans, the third one is also a condensed milk. Instead of going back to the grocery store, I just used all the three cans of condensed milk without adding sugar.   The halaya was  creamy, just perfect topped with grated cheese.

ZBoiled ube or what we call purple yam.

Boiled ube or what we call purple yam.

 

It's a yummy Ube Halaya, added it to our desserts  during our media noche.

It’s a yummy Ube Halaya, added it to our desserts during our media noche.

There is always a first time for everything. Experimenting in the kitchen was a success.  You have to let it cool for at least two hours inside the ref  before eating. It is best served actually the next day.  I will do this again if we could find fresh Ube  roots in the market. I think that harvesting it is seasonal too.  It is one of those yummy treats that you could make on your own and won’t have to buy the finished product.

 

Read Full Post »


 

Thinking of what to prepare tomorrow night for our media noche, to celebrate the coming of  the new year.  Usually, we celebrate a new leaf in the calendar with lots of sweets  like fruit or buko salad, cakes and the usual  food  like pancit, pasta, embutido, lumpiang shanghai, menudo (mostly  Chinese and  Spanish recipes handed down from one generation to the next). The price of buko (young coconut) has significantly gone up over the years. It now costs P35 per piece whereas a year or two ago, it could be bought at P20 to P25.

Celebration of new year here in our country is steeped in tradition. I blogged about this years ago how we celebrate New Year. It is pretty normal that two days before  new year, wet markets and grocery stores are filled with people shopping for fruits and sweets, must items that should be on the table come  media noche.  Tradition says that having twelve kinds of fruits  on the table brings luck, any round fruit will do but some are specific about what fruits to serve on the table. When they are not in season though, they cost sky-high. It is only during this time that you will see so many fruits displayed in the market.  Even lechon  (a roasted suckling pig)  could be bought whole or by the kilo. It’s one of the usual recipes that is served during Christmas and New Year.  I bought some fruits already, half-a kilo each for the small ones, pineapple  and  honey-dew but they are not yet complete. There are only six items  in all but the fruit basket is already filled. m I have to go back to the market tomorrow for the rest.  I am thinking of preparing chicken ala king, menudo, the usual baked ham,  and finger food like lumpiang shanghai (spring rolls). Pasta of course will  not be left behind  or pancit  for long life, so they say.

Attending the New Year’s Eve mass is also practiced by most Catholics here.  It used to be that mass was held at exactly 12am but that was changed over the years since you cannot hear the celebration properly with the sound of fireworks all around.  I don’t know why but they haven’t totally banned the use of firecrackers. It is still a big business particularly in some towns in Bulacan.They pose a serious and environmental health dangers, it’s pollution to the max.  I wonder why some people can’t do away with all these toxic chemicals. We never buy firecrackers,  our neighbors’ display are  more than enough to pollute the air in our village.

How do you greet the new year in your area? Do you have the same traditions like we do here?  May the coming 2017 be a brighter and better year for us. May it always be filled with  faith, hope and peace.

HAPPY 2017 !!!

images

 

 

Read Full Post »


Oh my, it seems like months since I last posted here.  Thank you for those visits even if there is nothing new to read.  No valid reason though except the same old one, been busy the past few days.  Blogging took a back seat for a while.

Gardening has been a priority of course. It rains almost every day now so those unwanted weeds sprout like crazy too. Every two weeks, I need to trim our carabao grass, a tall order for aching backs and sore muscles.  The reward though is more than enough to make me smile. All the Portulaca I planted three weeks ago are blooming now in different colors of yellow, white, orange and pink.  They are the most easy to grow annual plants.

Saw this white rain lily in early bloom. Flowers only appear during rainy season bu they are nice grown cover.

Saw this white rain lily in early bloom. Flowers only appear during rainy season but they are nice ground cover.

Yesterday, I attempted to cook my version of Bicol Express  for our lunch.  It’s  that popular dish from the Bicol region where coconut seems to be the main ingredient in lots of their local dishes. And know what, the main ingredient here is not the pork but the sliced green Thai chili peppers that we have plenty of.  The dish is really hot and it requires a lot of rice to go with it. I omitted the shrimp paste since Josef is allergic to shrimp, used ordinary rock salt instead.  It was yummy.

Bicol Express

Bicol Express

Some of my friends are urging me to cook another dish in coconut cream which we call Ginataang Santol.  I asked  my favorite vendor yesterday if they have the Bangkok variety but she told me it is not yet in season.  Would love to cook this again when I find those sweet Bangkok santol in the market.

I was able to transfer all the photos I took on my tab at Photobucket and to my hard drive.  Better be safe than sorry. One  more thing I need to do and it is a hard and dusty undertaking – to clean our book shelves and separate books, the favorites and most important ones from those we just bought on a whim. There are some authors that I have never known before but surprisingly delivers a good  piece of  a story.

Eight books in advance for my 2016 Reading Challenge in Goodreads. Hooray!

 

Read Full Post »


Yesterday, we had our twice a month visit to the wet market.  Sometimes I let Josef choose which kind of fish to buy. Usually, he likes milkfish (our local bangus) which could be cooked grilled, sinigang, daing, relleno or even as main ingredient in spring rolls. When he saw  a small pagi being cleaned and sliced by our favorite vendor, he requested  that we buy a kilo and cook it in coconut cream with lots of chili, his favorite.  You have to boil it first with ginger, onions and a little salt then dice it when it is cooked. We discard the water when it is done.

I’ve never been good at taking photos of food but this is how it looks,  a yummy dish of pagi sa gata.  I have a recipe of this in an earlier post.  All  you need would be lots of chilis, diced onion and ginger, salt to taste and fresh coconut cream.

Pagi is I think is  stingray in English.

Pagi sa Gata

Pagi sa Gata

Read Full Post »


I am afraid  I haven’t been as active posting as much as I like this month. All I have are two blog posts.  And it’s the middle of March.

It’s been a while since I blogged about  our kitchen experiments at home. Lately I found a simple recipe on how to make skinless  longanisa, it’s just sausage to you dear readers. Yesterday was market day so I asked Josef if he could help me make it. I didn’t expect it was so yummy and I would  like to make some more after Holy Week when we are back to the usual fare having meat in our  meals. Next week would be a meatless week for us. Josef did it without my help. Tried it this morning for breakfast.

img_20160314_064910.jpg

 

The good thing about it is that there are no artificial preservatives. Here are the simple ingredients culled from Panlasang Pinoy recipes. You would need the following:

1/2 kl. Pork

12 cloves garlic,  minced

2 tablespoons all purpose flour

3 tablespoons brown sugar

4 teaspoons vinegar

2 tablespoons   soy  sauce

1 teaspoon ground pepper

1/2 teaspoon salt

Mix them well, form into  4-inch long sausage. Refrigerate for a while before frying.  Makes 16 pieces longanisa.

The garlicky flavor tastes so good.

 

 

 

 

 

 

 

 

 

 

 

Read Full Post »


Nate is such a funny guy. He was so happy seeing all those gifts that he had to open last Christmas eve and was very excited to taste the  simple spread we prepared for our Noche Buena. Nothing fancy but just a simple meal shared  with the family.  It was a ‘Special Day’  after all.

image

image

 
Reminiscing  Christmas  Eve 2015.

Read Full Post »

Older Posts »