Tuesday, September 30, 2008
Sunday, September 28, 2008
But what really puzzled me is my blog Precious Words which was slapped by Google of its PR 2. I don't do sponsored reviews in that blog. It's purely devotional, inspirational and personal testimonies were posted in that blog authored by me and my hubby. Why did the high and mighty G took away the PR. I just don't understand. Anyway, since that blog is not for making money, it's okay. It just made me wonder what's the basis of mighty G in ripping off the PR from that blog. I know a lot of bloggers' income were affected with this PR ripped off by mighty Google and that includes me.
Friday, September 26, 2008
* 1 tbsp. vegetable oil
* 2 tbsp. garlic, minced
* 1 large onion, chopped
* 1/4 kilo pork, thinly diced
* 7 small tomatoes, cubed
* 4 tbsp. bagoong
* 1 cup warm water
* 2 medium sized eggplants, sliced
* 1 medium sized Ampalaya
* 5 medium sized okra (ladies fingers)
1. Heat Oil in a saucepan and saute garlic and onions.
2. Add pork and half a cup of warm water. Stir and cook until meat is soft.
3. Add ginger and tomatoes and cook for 10 minutes.
4. Add the bagoong and remaining half-cup water. Bring to boil.
5. Mix in the Amplaya, eggplants and okra.
6. Simmer for 15 minutes. Serve Immediately.
Here's a video for Pinakbet.
Thursday, September 25, 2008
* 4 (15 ounce) cans green beans, drained
* 1 (10.75 ounce) can condensed cream of chicken and mushroom soup
* 10 3/4 fluid ounces milk
* 1 (6 ounce) can French fried onions
* salt and pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix the green beans with the soup and milk. Gently stir in half the French fried onions. Transfer to a non-greased 9x13 inch baking dish, and season with salt and pepper. Top with remaining French fried onions.
3. Bake in the preheated oven for approximately 30 minutes or until bubbly. Serve hot.
1 c rice flour
2 c brown sugar
1 1/2 c water
1 tsp lye water
In a mixing bowl, combine all the ingredients and mix well...
Pour into muffin cups, until half full.Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean.
Let it cool before you remove from the muffin pans and serve with grated coconut.
Wednesday, September 24, 2008
Saturday, September 20, 2008
1 Can Condensed Milk
1 Can Coconut Milk
1 1/2 Cups Sugar
1 3/4 Glutinous Rice
Mix all ingredients together..except the food coloring. Divide the mixture into 3 .. white..purple..yellow.. Grease the round pan... Steam the white mixture first for 15 minutes. Then, put the yellow mixture on top of the white mixture and steam for 15 minutes. After that..add the purple mixture and steam for 15 minutes. Let stand for 30 minutes to cool down. ..fry grated coconut until brown or make your own latik..then sprinkle it ontop...
Friday, September 19, 2008
* 1 cup white sugar
* 3 eggs
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 fluid ounce) can evaporated milk
* 1 tablespoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully invert on serving plate with edges when completely cool.
1 cup sweet rice four
3 cups water
3 cups fresh coconut
2 cups toasted sesame seeds
2 cups sugar
In a mixing bowl, combine the sweet rice four and water to make a smooth dough. With floured hands, shape the dough into small patties, 3 inches in diameter and 1/2 inch thick.
Bring water in a saucepan to a boil and drop in the patties. When they float to the top, scoop them out and coat with grated coconut. Sprinkle with sesame
seeds and sugar and serve immediately.
* 3/4 cup uncooked white rice
* 2 cups milk, divided
* 1/3 cup white sugar
* 1/4 teaspoon salt
* 1 egg, beaten
* 2/3 cup golden raisins
* 1 tablespoon butter
* 1/2 teaspoon vanilla extract
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
Knorr tamarind soup base
1 onion, sliced
Fry the fish. Put two cups of water and the fried fish in a pot and boil. Add the onions and fish sauce according to your desired taste and let it simmer. Add all the vegetables and cook for a few minutes. Then add the Knorr tamarind soup according to your desired taste. Cook for a few minutes more then turn off the heat. Serve with rice.
Thursday, September 18, 2008
1 small can pineapple
2 c. small marshmallows
1/2 c. nuts
1 can fruit cocktail (save juice)
8 oz. Cool Whip
1 pkg. pistachio pudding mix
Save juices; mix with pudding mix. Pour over ingredients and refrigerate.
1. I love gardening like planting organic vegetables in my backyard and also planting flowering plants in our front yard. Gardening is therapeutic to me and it gives me joy when I harvest my veggies and see the flowers in my front yard.
2. I love cooking pancit, lumpia and puto and give it away to my friends. I can't explain the joy I feel whenever I see people so happy when they receive the foods that I give them. I just love to be a channel of blessings to others.
3. I love taking pictures. I carry my digicam in my purse wherever I go. My friends in the church know this and they said that most Filipinas they know are very fond of taking photos. I am also the one printing my photos in my printer at home.
4. I love shopping but most of the time, I only shop when the items are on sale. I have to wait till they drop down the prices before I will buy it. That's my way of saving money.
5. I love sight-seeing and going to places I've never seen before. I just looking at the beauty of God's wonderful creations. I love nature and beautiful sceneries that are so captivating to the eyes. I can't stop capturing those views and sceneries with my camera.
6. I love God above all. I've been to a lot of testing and trials in life but God is always faithful. He never leave nor forsake me. He is always there to carry me through and His grace is always sufficient for me as I face the trials in life. Jesus Christ is my Healer, Comforter, Lord and Savior of my life. Most of all, He is my coming King. Looking forward to be with Him in heaven someday.
7. I love my husband so much. When we were newly married, I had a hard time adjusting myself to sleep with him in our bed. I was used to sleeping alone but as years go by, I can hardly sleep without him by my side. We're kinda attach with other now.
8. I am a loyal friend. I will stick with my friends through thick and thins. I also appreciate friends who will stand by me when I needed their help and whatever good things they do to me, it will always stay fresh on my mind and in my heart.
1. Each player starts with eight random facts/habits about themselves.
2. People who are tagged need to write their own blog about their eight things and post these rules.
3. At the end of your blog, you need to choose eight people to get tagged and list their names.
4. Don't forget to leave them a comment telling them they're tagged, and to read your blog.
I am tagging Juliana, Ging, AidiSan, Lisa, Marly, Juliana
Wednesday, September 17, 2008
Well, what can I say? I'm just having a great time harvesting my vegetables from my garden like the camote tops, squash flowers and saluyot to name a few. I've been cooking dinengdeng, an Ilocano recipe that we used to cook in our house in the Philippines. I just mix the veggies with fried fish and add some fish sauce and it satisfies my cravings of Filipino foods. The other day I cooked pinakbet na saluyot because I gathered a lot of saluyot leaves from my garden. I ate a lot after I cooked the saluyot. It was like I was in the Philippines while I was eating the saluyot with fish. Yummy...By the way, all my vegetables in my garden are organic, no fertilizers or pesticides.
1 cup self rising flour, sifted
1 cup evaporated milk
1 cup white sugar
Mix all the ingredients except the cheese and beat it well. Grease a small muffin pan and pour the mixture up to 3/4 full. Steam it for about 10 minutes or until a toothpick inserted on it will come out clean. Put the sliced cheese 30 seconds before it's done. This recipe will yield 2 dozen puto using small muffin pans.
Tuesday, September 16, 2008
And the award is called...
here are the rules for passing on the award:
1. Put the logo on your blog
2. Add a link to the person who awarded you.
3. Nominate at least seven other blogs
4. Add links to those blogs on your blog
5. Leave a message for your nominee on their blog.
I want to pass this award to Richelle , Ging and Juliana.
2 1/2 all purpose flour
1 1/4 cup Crisco
1/2 tsp salt
1 tbsp vinegar
1. Mix flour, Crisco and salt.
2. Break egg in a measuring cup and add vinegar and enough water to make 1/2 cup.
3. Add to mixture and blend.
4. Knead the dough and make your pie crust.
Monday, September 15, 2008
* 2 lbs grated cassava
* 14 oz can coconut milk
* 13 oz can coconut cream
* 14 oz can sweetened condensed milk
* 12 oz. can evaporated milk
* 1 cup grated coconut
* ¾ cup sugar
* 3 eggs
* 3 egg whites
* Sweetened condensed milk
* 3 egg yolks
* vanilla and lemon flavoring to taste
1. Preheat oven to 325 F.
2. In large bowl, combine the cake ingredients, reserving 1/3 of the condensed milk for topping. Mix well.
3. Pour equally into two large greased rectangular pans.
4. Bake until firm, about 30 minutes.
5. Mix topping ingredients - the reserved sweetened condensed milk, egg yolks and flavourings - and spread evenly on the two cakes.
6. Bake an additional 20 to 25 minutes.
7. Cool cakes completely and cut each cake into squares.
Saturday, September 6, 2008
I baked blueberry muffins but this time it was a ready made mix from the box. I used to bake muffins from scratch but I just got lazy this time. My hubby and I just love to eat muffins and everytime I baked he ate most of it. Sometimes I give away to my friends. I just love to give something to my friends especially my friends in the church. Hubby knows this characteristic of mine. I want to bless other people with the foods that I cooked and it made me happy to see other people happy whenever I give them something to eat. I think I got this from my grandma who when she was still alive, she loved to bless other people by sharing whatever foods she had to our kins who were poor. It's really good to be a channel of blessings to other people.
Friday, September 5, 2008
I cooked the crappy fish yesterday and I made fish escabeche. My hubby love it. He doesn't like my fish paksiw so I cook it the other way. I still have a lot of crappy fish left and I will cook it again some other time. It took me a while to clean the fish. Imagine I cleaned 5 crappy fish yesterday. There are still 5 left uncleaned in the freezer. So here's the instructions to make Escabeche.
Clean the fish and sprinkle sea salt and a little pepper inside and out, coat with flour, then deep fry the fish until golden brown then set aside.
1 cup water
1/2 cup pineapple juice
1 pc tomato
1 tbsp soy sauce
1 tsp. corn starch dissolved in 1/4 cup water to thicken the sauce.
1 medium onion sliced
1/2 pc. red sweet bell pepper, sliced
1/2 pc yellow bell pepper, sliced
1/2 pc green bell pepper
About a tablespoon of finely shredded fresh garlic
1. Bring the water to a simmer. Add the pineapple juice, vinegar salt, pepper. Let it simmer for a couple of minutes to cook the vinegar. Add the cornstarch and stir until the sauce thickens.
2. Add the rest of the ingredients and simmer for another minute.
3. Lastly, add the fish and cook for another minute.
We still have a lot of pecans and I shelled a bunch of it. My hubby had baked a pecan pie last New Year's Day so it's been a while since we had it. Tonight after we ate supper, I decided to bake a pecan pie. But we didn't have enough eggs in the refrigerator so I asked my hubby to go and buy some eggs. Though it's cold outside, he went to the store and bought 1 dozen eggs so I was able to bake a pecan pie. My hubby and I like it. It was still warm but hubby can't wait any longer so he took a big slice. The pie was still soft and fell apart easily. It's better to eat it when it's already cooled down and settled. I wanna share the recipe here.
Classic Pecan Pie
1 cup Karo Corn Syrup
3 eggs, slightly beaten
1 cup sugar
2 tbsp butter, melted
1 tsp vanilla
1 1/4 cup pecans
1 unbaked 9-inch deep dish pie crust
STIR first 5 ingredients together, then mix in pecans.
POUR into pie crust.
BAKE at 350 degrees for 50-55 minutes.