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Thursday, May 29, 2008

Friendship Tag

Thanks Catherine for tagging me. I've done this in my other blog but for the sake of friendship, I'll do it again here.

1. Copy from ::Start Copy Here:: through ::End Copy Here::.

2. Add your blog to the list. Feel free to add all your other blogs. Just make sure to post this to each of the blog you added in the list

3. Tag other online friends you know.You don’t need to be tag in order to join. If you want to join just post this one in your blog.

4. Let me know your blog’s name and url by leaving me a comment HERE. I will add you to the master list.That way, everyone is happy and can meet new friends too!

5. Come back once in a while to get the master list! Let’s see how this makes our Technorati and PR goes up!

6. DO NOT REMOVE THIS: scrap page made by Yen. Using alphas and tapes from Kate H., flowers from Ida,paper by Catrine.
1. Me and Mine
2.Creative In Me
3.Little Peanut
4. Pea in a Pod
5. Sugar Magnolias
6. Chez Francine
7. Le bric à brac de Cherie
8. La Place de Cherie
9. SuperNova and SweetPain
10. Avee’s Adventures
11. Fil-Am Stories
12. Air Sick
3. Essay of Life
14. All About Reviews
15. From PI With Love
16.Beauty Kikay
17. Everyday Life
18. Fil-Oz Blog
19. More on Health
20. Ozlife Begins
21. Rants and Ramblings
22.Taurian’s Bible
23. What A World
24.Jocelyn’s Journal
26. Man’s Call to Salvation
27. Life Away From Home
28. Icelog
29. Dabawenyako
30. Catherine
31. In My Kitchen

I'm tagging anybody who wants to do this. Feel free to grab this.

Tuna Tacos

Here's an easy and quick recipe.

1 large can of tuna
2 tablespoons coleslaw dressing
1 package coleslaw mix
12 flour tortillas

In a medium bowl mix the tuna, coleslaw mix and coleslaw dressing. Spoon into flour tortillas. Serve with corn chips and salsa.

Tuesday, May 27, 2008

Pineapple Upside-Down Cake

This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful.


* 1/2 cup butter
* 1 1/2 cups brown sugar
* 1 (20 ounce) can sliced pineapple
* 10 maraschino cherries
* 1 (18.25 ounce) package white cake mix


1. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
2. Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Sytropin HGH

It's my first time to hear about this Sytropin human growth hormone. So I had to do my research what is this all about. According to my research, human growth hormones increases energy levels and metabolic rate, boosts libido and improves mental well being. It has also anti-aging properties. No wonder why most men and women are now using Sytropin, an advanced blend of HGH, L-group amino acids, and growth factors formulated to help people look, feel, and perform their best. Sytropin provides the advantages of doctor-prescribed human growth hormone injections in an orally active spray. No needles, no prescription, and the amazing medically-documented results of injectable human growth hormone are available to you at a fraction of the cost. You can save dollars by using this product. You don't have to go to the doctor to get this. Just go online in their site and buy this product.

Banana Crumb Muffins

The crumb topping is what makes these banana muffins stand apart from the ordinary.


* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter


1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Potato Salad

As I blogged previously, my hubby made potato salad yesterday. It's a switch form the usual mashed potatoes that we usually cooked. My hubby loves potatoes same way as I love rice. So here's a recipe of a potato salad the old fashioned way - with eggs, celery and relish.


* 5 potatoes
* 3 eggs
* 1 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup sweet pickle relish
* 1/4 teaspoon garlic salt
* 1/4 teaspoon celery salt
* 1 tablespoon prepared mustard
* ground black pepper to taste
* 1/2 cup mayonnaise


1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Monday, May 26, 2008

Celebrating Memorial Day

Today, hubby and I celebrated memorial day by cooking some foods and we invited one couple who are our friends from our church Bro. Hugh and his wife Mareta. Bro. Hugh is our Sunday School teacher. My hubby cooked roast beef and potato salad, dinner rolls and he made banana pudding for our dessert while I cooked pancit and lumpia. Well, our friends enjoyed the food that we prepared and we had a good time chatting with them after we ate. I gave them foods to take home afterwards. It's a simple celebration but hubby and I enjoyed the company of our friends.

Saturday, May 24, 2008

Beef Pochero

This is one of the popular Filipino recipes. In our dialect, we call it lauya nga baka. The soup is good and it is served best with rice.

Cooking Information:

* Estimated Time: 2 hours


* 1 kg (2 lb) boneless beef shanks
* 3-4 saba bananas (plantains)
* 2 pieces chorizo sliced into 1-cm (½-in) pieces
* 2 liters (8 cups) water
* 2 medium potatoes, peeled and quartered
* 100g (¾ cup) chickpeas
* 1 cabbage, quartered
* 2 tablespoons patis (fish sauce) or salt


* Peel and slice the saba bananas then cut diagonally into pieces and set aside.
* In a stockpot, bring the beef shanks and beef stock to the boil, place in a lower heat and simmer for about 1½ hours or until beef is almost tender.
* Add water if necessary to make sure it does not dry out.
* Add the potatoes and bananas. Simmer for about 15 minutes more. Add the chickpeas and chorizo then continue simmering for another 5 minutes.
* Add the cabbage and season with patis. Simmer for 2 to 3 minutes or until the cabbage is tender crisp.

Friday, May 23, 2008

Kaldereta (Goat Stew)


* 3 - 4 lbs goat meat, cut into 2 inch pieces ( if you can't find goat meat, substitute with beef brisket)
* Marinade
o 3/4 cup vinegar
o 1 head garlic, crushed
o salt and pepper to taste
* 2 tbsp cooking oil (I prefer olive oil)
* 1 cup water
* 1/4 cup sherry (optional)
* 1.2 cup olive oil
* 1/4 cup sliced onion
* 1 pc red bell pepper, cut into strips
* 1/2 cup green peas
* 1 small bay leaf
* 1 tsp white pepper
* 1/2 cup tomato sauce
* 1 slice goat liver (about 5 inches square and 1/2 inch thick) - can be substituted with 1 pc chicken liver or beef liver
* 6 cloves garlic, crushed
* 1 cup green olives
* 1 cup potatoes, cubed
* 1 tsp sugar
* hot sauce to taste


* Prepare meat by marinading it in vinegar, garlic and salt and pepper.
* When marinaded meat is ready, fry potatoes in olive oil, set aside.
* Fry meat until brown in both sides. Add water, sherry and onions and simmer until tender. Add olive oil and bay leaf, white pepper, red pepper and garlic. Then add tomato sauce and more water. Simmer until the vegetables are tender.
* Meanwhile, brown the liver and then pound to a paste. Add water and then add to the meat.
* Season with sugar and hot sauce, then add the olives and the green peas just before removing from heat.

My Hubby Loves Chocolates

Whenever I buy some chocolate bars to send to my family in the Philippines, hubby always make it a point to grab some for himself too. It's a well known fact that he loves chocolates. He has a sweet tooth and while he watches tv, he's also chewing his chocolates. I tried to tell him to stop eating sweets because he's gaining weight but he won't listen. Anyways, he doesn't eat chocolates too often. Might as well surprise him and give him chocolates on Father's Day. I will buy Fathers Day chocolate gift from Fannie May. They have boxes of chocolates like chocolate truffles, chocolate fudge, milk chocolate, including gourmet chocolates, a perfect Father’s Day gift! Hmmm...These sounds so yummy...It will surely fill my hubby's tummy.

Tortang Talong (Eggplant Omelet)

I remember when I was in high school, my late mom always cook tortang talong for my baon in going to school. This was accompanied with fried fish (galunggong) and of course rice. This has been my favorite lunch that time and I miss it now.

Ingredients :

· 2 to 4 talong (eggplants), average size
· 2 to 3 eggs, beaten
· salt and pepper, to taste
· oil, for frying

(Measurement Guides)

Cooking Procedures :

1. Broil eggplants until tender (the skins are charred and blister appears).

2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.

3. In a bowl, beat the eggs and season with salt and pepper.

4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.

5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

Thursday, May 22, 2008

Grass-Fed Beef, Healthy Meat

It's been two years since my hubby and I had been eating organic meat from free range animals. We found it healthier and lesser in fats. The beef we used to buy were grain fed but they were not given hormones or antibiotics. Last Tuesday we bought grass-fed beef and I learned that this meat is better because it offers more "good" fats, and fewer "bad" fats. It is richer in antioxidants; including vitamins E, beta-carotene, and vitamin C. Furthermore, they do not contain traces of added hormones, antibiotics or other drugs. So here's the benefits of grass-fed beef:
1. Lower in Fat and Calories
2. Extra Omega-3s
3. Richest known source of another type of good fat called "conjugated linoleic acid" or CLA
4. Four times higher in vitamin E

I'll Buy A Suit For My Hubby

My hubby loves to wear suit in going to church. He wants to wear his best attire whenever we go to the house of the Lord to worship Him. I do the same too. We go to church to meet with God so we wear the best clothes that we have. I'm the one choosing and buying hubby's clothes. I know what looks good on him. I wanna buy him more formal clothes to wear in going to church. He also needs more blue jeans to wear in his work. I just found a site where I can buy clothes for my hubby. Upscale Menswear offers a wide variety of men's clothing and shoes. Their wide leg suits look so elegant and I'm sure my hubby would love to wear that in going to church. I encourage you to check out this site. Whether you're looking for a formal or casual outfit, dress shirts, fur coats or men's shoes, they have it there. Visit Upscale Menswear and I'm sure that you will find something there that will elevate you above the ordinary and express your individuality.

Broiled Fish

When the weather's not right for grilling, try broiling instead. Broiling is great when you want a fast, simple, hassle-free preparation with delicious results. It gives fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of foil.

Here's good a recipe of a broiled fish.


* 1/2 cup grated Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons lemon juice
* 3 tablespoons chopped green onions
* 1/4 teaspoon salt
* 1 dash hot pepper sauce
* 2 pounds skinless halibut fillets


1. Preheat the oven broiler. Grease a baking dish.
2. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
3. Arrange the halibut fillets in the prepared baking dish.
4. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Baked Salmon

I love eating fish. In fact I can eat fish anyway you cook it. I love fish more than meat. Salmon is so good and I love it baked. Here's a recipe that I got from my good friend Sofia. The first time my hubby and I ate this was when Sofia invited us for supper in their house. Since then my hubby has been requesting me to get the recipe from my friend. It's only when she came here a couple of weeks ago that I got the recipe from her. My hubby bought the ingredients and I cooked the salmon. It was really good. Hubby and I love it.

1 lb salmon fillet
1 cup sour cream
1 cup crab legs imitation, shredded
1/2 tsp lemon juice
black pepper

Preheat oven to 350 degrees.
Place the salmon in a baking dish.
Sprinkle salt and black pepper to the salmon.
Mix together the sour cream, shredded crab leg imitation, lemon juice and a dash of salt.
Cover the salmon with the mixture and bake for 30 minutes.

Banana Pecan Muffins

I just love making banana pecan muffins. We still have lots of pecans from our backyard and I have to use it in baking. I often bake muffins. Here's another recipe of banana pecans muffins that I just tried. This is a great breakfast muffin—sweet and moist and fruity but without a lot of fat. It has a full cup of chopped pecans. Be sure to use very ripe bananas for full flavor. It's good to eat these muffins when they are still warm, fresh from the oven.


1 3/4 cups plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda

2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
1/3 cup granulated sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon vanilla extract
1 cup pecans, finely chopped


Preheat the oven to 425 degrees.

1. In a medium bowl, mix the flour, salt, baking powder, and baking soda together.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, sugars, and sour cream. Blend well. Stir in the nuts.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.

Bakers note: The burst of heat in the initial high temperature helps dome the muffins

Cranberry Gelatin Salad

If you love gelatin, here's a great recipe for a gelatin salad that you can prepare especially on special occasions like Christmas and Thanksgiving.


* 2 (0.3 ounce) packages sugar-free cherry flavored gelatin mix
* 2 cups boiling water
* 1 (16 ounce) can jellied cranberry sauce
* 1 (20 ounce) can crushed pineapple, drained
* 1/2 cup chopped pecans


1. Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
2. Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

Wednesday, May 21, 2008

Tips On Cooking Vegetables


1. A perishable vegetable should be used as soon as purchased.
2. Fresh vegetables should be sound and whole when purchased.
3. Ends of carrots, tomatoes, celery, furnish flavor without added cost.
4. In vegetables, the next best flavor to onion is celery.
5. Parings and bits of vegetables may be utilized for flavoring if clean.
6. A good rule in boiling vegetables is never to cover them.
7. In cooking vegetables, salt the water first, bring to a boil, and then put in the vegetables.
8. To Boil Peas Tender.
9. Boil the peas in plenty of salted water in which they can play about.
10. Do not put the lid or cover on the utensil in which they are cooking.
11. To Peel Onions.
12. Peel the onions with a sharp knife under water.
13. This will save tears.
14. If, after peeling onions, your hands retain the obnoxious odor, rub in dry salt and wash off in cold water.
15. Do not use hot water and soap.

Monday, May 19, 2008

Tips On How To Fillet A Fish

First wash the fish until it feels fresh and clean. Make a cut just behind the fin. Slice along the backbone of the fish to the tail. The bones of the rib cage will be left on the meat.

Turn the fillet over skin down then start from the tail and fillet towards the head to remove the skin.

Then turn the fillet over and cut down the center to remove the bones along the blood line.

After you fillet the fish and cut the center bones out then feel with your fingers to see if there are any more bones in it. As always you want to make sure you have all the small bones removed. Wash and chill the filleted fish.

Friday, May 16, 2008

Graham Cracker Eclair "Cake"

Graham Cracker Eclair "Cake"

15 HONEY MAID Honey Grahams, broken in half (30 squares), divided
1-1/2 cups milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting

ARRANGE 10 of the graham squares, slightly overlapping, on bottom of 8-inch square pan; set aside. Beat milk and dry pudding mix with whisk 2 min. Let stand 5 min. Stir in whipped topping.

SPREAD half of the pudding mixture over graham squares in pan; top with 10 of the remaining graham squares and remaining pudding mixture. Cover with remaining graham squares.

REFRIGERATE at least 3 hours. Spread with frosting just before serving.

Thursday, May 15, 2008

Tips In Handling Fresh Meat

If ordering fresh meat, check the quantity ordered:

* Is packaging intact and seals not broken?
* Is the package visually acceptable - i.e. looks pleasant, no deterioration, colour acceptable and limited fat?
* Check the expiry date
* Is it labelled correctly?
* Check temperature readout from the vehicle should be no more than +1°C. Once delivery is completed, store immediately in the refrigerator.


* Keep meat in packaging and put into a B.S. tin and store on the bottom shelf and cover
* Raw and cooked foods must be kept separate
* Raw food is stored at the bottom of the fridge and cooked foods above on a higher shelf
* Ensure strict stock rotation and 'use within' dates
* Stock refrigerator shelves to allow cold air circulation
* Ensure that refrigerator is kept clean and sanitised at all times


* Good personal hygiene is essential, wash hands before, during and after when handling raw meat
* Clean the work surfaces, equipment and utensils before starting
* Puncture and remove meat packaging. Note meat is vacuum-packed and on opening the film a slight odour is usually discernible, but should quickly disappear on exposure to air
* Allow meat to stand for 10 minutes, then use
* Minimise handling of raw meat
* Surfaces and equipment must be sanitised after use


* All meat must be thoroughly cooked
* Roasting joints need to be sealed then cooked in the oven
* Minced and diced meat should be cooked as normal

Wednesday, May 14, 2008

Blood Type Tag

This tag came from a dear friend Ging. Thank you sis. :)

According to a Japanese institute that does research on blood types, there are certain personality traits that seem to match up with certain blood types.

You want to be a leader, and when you see something you want, you keep striving until you achieve your goal. You are a trend-setter, loyal, passionate, and self-confident. Your weaknesses include vanity and jealously and a tendency to be too competitive.

You like harmony, peace and organization. You work well with others, and are sensitive, patient and affectionate. Among your weaknesses are stubbornness and an inability to relax.

You're a rugged individualist, who's straightforward and likes to do things your own way. Creative and flexible, you adapt easily to any situation. But your insistence on being independent can sometimes go too far and become a weakness.

Cool and controlled, you're generally well liked and always put people at ease. You're a natural entertainer who's tactful and fair. But you're standoffish, blunt, and have difficulty making decisions.

How do you rate?
My blood type is B. I am a rugged individualist, who's straightforward and likes to do things your own way. Creative and flexible, you adapt easily to any situation. But your insistence on being independent can sometimes go too far and become a weakness. 90% - TRUE and 10% FALSE :)).

Now let's keep this tag rolling! I want to know if your blood type really fits your personality.

1. Scotty's Princess
2. Lainy
3. Twerlermz
4. A Pinay Wife's Den

5. In My Kitchen

I am tagging Juliana(NY), Alf, Meg, Sheng and Juliana.

Tuesday, May 13, 2008

Get Together Party

Well, we had a blast last Mother's day in our house. Our friends came to see us. It's the second time that I met my online friend Ging and her hubby Craig from Maryland. They had a business trip to San Antonio and they decided to drive 7 hours from there to our house here in Texas to meet us. It's a long drive and I appreciate their time in coming here to see us and they invited with them their friends Josie and Jeffrey and their daughter from Red Oaks. James and Sofia were still here that day. Of course in every gathering, foods are always present. My friend Ann and I prepared some Filipino foods for our guests. We had pancit, meat loaf, lumpia, sinigang na bangus, pork and chicken adobo. Hubby made banana pudding for dessert and I made pecan pie. Our friends Arlene and Raul brought fruit salad, ripe mangoes and pitsi-pitsi, a native delicacy. We had 13 visitors plus me and my hubby, a total of 15 people in our small house. We had a full house and hubby and I enjoyed their company. We really had a good time talking and chatting with each other.

Monday, May 12, 2008

Banana Pudding

My hubby loves banana pudding and every time there is an occasion he makes it a point to make one. Yesterday, we had a get together party on Mother's Day and of course he made his favorite banana pudding. Our friends love his banana pudding and my friend Ging requested me to post the recipe here. So I asked my hubby to give me his recipe and here it is.


* 1 (3.4 ounce) packages instant vanilla pudding mix
* 3 cups milk
* 4 tbsp whipped topping
* 4 bananas, sliced
* 1/2 (12 ounce) package vanilla wafers


1. In a large mixing bowl, beat pudding mix and milk for 2 minutes. Fold in cool whipped topping. Layer wafers, then sliced bananas and then pour pudding mixture in a glass serving bowl. Repeat putting layers until you used all the pudding mixture. Chill until serving.

Friday, May 9, 2008

Maja Blanca (Tibuk-tibuk)

I used to make maja blanca when I was still in the Philippines. But it's been many years since I last made it and I forgot already the recipe. I didn't have the copy of the recipe so I have to search the internet and came up with this.


1/2 c Cream Cornstarch
3/4 c corn (canned)
1/2 c white sugar
1/2 cup evap milk
2 coconuts (grated)
coconut oil (from Latik recipe)

1. Place grated coconut in a cheese cloth. Squeeze to get 1 cup of kakang gata and set aside. Mix 2 cups of water water with the grated coconut and squeeze to get thin coconut milk. Set aside.

2. In a blender or food processor, puree the corn. In a mixing bowl, combine corn, cornstarch and sugar and mix well. Add 1/2 cup water and coconut milk. Bring to a boil and simmer, stirring constantly, until mixture is thickened.

3. Grease pan or mold with the latik oil. Pour the mixture in and let set until cool. Top with Latik.


1 c coconut milk
3 tbs white sugar (optional)

Boil coconut milk until oil separates from mixture. Take all the excess oil out and set aside. Add sugar to latik and cook until crisp.

1. The corn is used to make this dessert yellow in color...of course there's the taste. I've also seen this dessert with whole corn kernels mixed into it.

2. You can also use canned or powdered coconut milk if fresh grated coconut is not available.

Wednesday, May 7, 2008

Tupig Recipe

My late grandma used to make tupig and sell it to our neighbors when I was a kid. I remember, she cooked it in front of our house and a lot of people came to buy. Her tupig were always sold out. When my grandma passed away, her recipe was passed on to my aunt and she made delicious tupig too. Unlike the tupig that they sell in the streets in Urdaneta wherein their tupig are full of grated matured coconuts and don't taste good, the tupig that my folks made were exceptional. I don't like the tupig being sold in the bus stations in our province because they are not worth a flip. I'm proud of the tupig that my folks made. Our neighbor also make delicious tupig and most people in our town order from her to send abroad.

3 pcs grated matured coconut
2 pcs. grated young coconuts
4 cups water
3/4 cup molasses or brown sugar
1 c white refined sugar
1-1/2 ganta (or 2 kilos) finely ground glutinous rice
100 pc 9" x 6" banana leaves


Extract milk from grated coconut with boiled water.

Dissolve molasses in coconut milk until smooth and lump-free.

Add sugar then set aside.

Pour ground rice in an aluminum vessel, make a well at the center and add the coconut milk - sugar mixture gradually.

Mix it using your hands but be sure to wash first, to form a thick batter.

Wrap individually (about 3 tbsp. batter) in greased, wilted banana leaf.

Bake in preheated oven at 375 oF until golden brown. But it's better to cook it in a clay pan over a burning fire of woods. That's the way we cook it in our house in the Philippines.

Tuesday, May 6, 2008

5 Star Blog Award

I would like to thank my co-blogger Gracey for giving me this award. Wow, does my blog really deserve a 5 star award? I really appreciate the thought sis.

I am giving this award to Sheng, Meg and Gladys. Come on girls, pick up your award.

My Lunch

This is my lunch for today. I cooked quick recipe for today and that is goulash. It's easy to prepare and especially if you don't have much time to cook. I made the egg rolls last week and I just got it from the freezer and fried it. So that's my lunch for today.

Chicken Tenders and Dinner Rolls

I did not cook these foods. My hubby and I just bought it in a restaurant and took it home. Once in a while especially during the weekends after church, we go out to eat or just buy foods in a restaurant and take it out and eat it at home. This time we bought chicken tenders, gravy, dinner rolls and French fries. It's good to eat without cooking once in a while so I don't get tired and I enjoy the food.

Homemade Pie Crust

Homemade pie crusts are far better than the store-bought variety. Here's a recipe of making homemade pie crusts. You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.


* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup shortening
* 1/2 cup water


1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.


If necessary, use a little less water than called for in recipe.

Saturday, May 3, 2008

Strawberry Sunrise Smoothie

Smoothie is good to drink on warm weather. Here's a recipe of smoothie. It's easy to make from scratch.


1 8-oz. carton Light Vanilla yogurt
1/2 cup frozen whole strawberries
1/4 cup apple juice
1 frozen banana, chopped

In a blender, combine yogurt, strawberries, juice and banana.
Cover and blend until smooth. Makes 2 glasses. (2 cups)

How to Make Fresh Vegetables Last Longer

Vegetables will last long enough for you to serve them to your family if you spend a few minutes getting them ready to store. Here's how.


Step1. Remember that a tomato is actually a berry. It should be stored on the countertop, stem side down and away from direct sunlight.

Step2. Place cucumbers on the top shelf of the refrigerator to keep them from partially freezing. Wrap fresh corn in a damp cloth and store it still in its husk on a shelf.

Step3. Store carrots and celery in the crisper. Cut the green tops off the carrots and place them in a paper bag before storing them. Mushrooms should also be placed in a paper bag.

Step4. Onions, potatoes and garlic should be stored in a basket or wire bin in a dark place.

Step5. Freeze certain fresh vegetables but remember to blanch them first. Cut them up, drop them in boiling water for a minute or so, then plunge them into an ice bath. Dry them and place in plastic bags. Carrots, peas, corn, cauliflower, broccoli and green beans can be frozen this way.

Step6. Dice and freeze onions, celery and bell peppers. Veggies like these that will be cooked thoroughly in the course of meal preparation don't need to be blanched first.

Tips & Warnings

* Never try to freeze lettuce, radishes, potatoes, onions or whole tomatoes.

Pancakes For Breakfast

I was telling my hubby this supper that I want pancakes for breakfast. It's been a while since we had it for breakfast. I looked at our pantry and there's no pancake mix. Hubby suggested that I'll make it from scratch. So I searched the internet and I found this great recipe of pancakes. I'll have to make it for breakfast tomorrow.


* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted


1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Friday, May 2, 2008

Banana Pecan Muffins

I often bake banana pecan muffins because this is our favorite in the house. Whenever I make these muffins, it's always a hit to my hubby. It's only the two of us who eat it all. Delicious indeed.

1/2 cup butter, softened
1 cup granulated sugar
2 large egg
2 large ripe banana, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecan
1 teaspoon vanilla extract


1. Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
2. Beat butter and sugar together at medium speed until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Beat in bananas until smooth.
5. Mix together flour, salt, baking powder and baking soda.
6. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
7. Stir in pecans and vanilla.
8. Do not over mix batter; it should not be completely smooth.
9. Spoon batter into prepared pan, filling two-thirds full.
10. Bake until lightly golden, 15 to 18 minutes.
11. Transfer to a wire rack to cool slightly.
12. Serve warm.

Seasonings For Cooking

Aside from the crappy fish, Arlene gave me also some seasonings that I can use in cooking the fish like those in the photo. These seasonings were from the Philippines. I can also use them to cook meat with vegetables. I don't have to buy them because they were freely given. Ann had also given me some seasonings for sinigang before. Now I have more and I will use it to cook sinigang na bangus. Hmmm....yummy.

More Crappy Fish

Yesterday, our friends came to pick up the balikbayan box that we were going to ship to my family in the Philippines. They gave us crappy fish again and this time they gave us ten. Oh my, I love fish. I will surely miss our friends when they will move to Japan next month. I told them I will surely miss my supply of fish and also I gonna miss them. Not only that, I will have to look for another people to ship my box to the Philippines. Arlene and Raul are good friends of ours and they always give us something everytime I send balikbayan box through them. Raul always go fishing and he caught lots of fish. That's why he always give us everytime they come here.
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