Friday, August 25, 2006

"Minatamis na Saging" (Boiled Bananas in Sweet Syrup)

A banana is a plant, not a tree, though strictly an herb. The term banana is also applied to the elongated fruit, technically a false berry, which grows in edible species and varieties, in hanging clusters, several to many fruits to a tier, called a ‘hand’, many tiers to a bunch. The total of hanging clusters is called a 'stem' in the commercial world. Grown in the warm and humid tropics, bananas are picked and shipped green. Contrary to nature’s norm, they are one fruit that develops better flavor when ripened off the bush.

For two days now, I’ve been frying bananas for snack, plantain bananas to be exact. It’s one of the fruits that my Little One really likes! There’s still a bunch of it left lying on the kitchen table. This time, I want to cook it differently. I was aiming for “turon” (sweetened banana rolls) but wasn’t in the mood for all the fuss in preparing it. The easiest way I can think of to cook it besides frying, is to just boil it in syrup. And still, my kiddo loves it! He almost ate all the bananas I cooked! Can you believe that?!! Imagine, this recipe is good for 3-5 servings.

  • 10 pcs (about 3/4 kg) ripe plantain bananas (saging na saba)
  • 2 cups of water
  • 2 pandan leaves, tied in a knot
  • 2/3 cup packed dark brown sugar
  • 2-3 drops of banana flavoring (optional)

Here’s how:

Peel the bananas. Cut into three diagonally. Put in a thick bottom casserole. Add water and pandan leaves. Cover. Place over medium-high fire. Bring to boil. Reduce fire to medium. Cook for 8-10 minutes or until tender. Put brown sugar. Mix. Cover again. Cook for another 2-3 minutes or until it boils again. Remove from pan. Drizzle with banana flavoring.

Let it cool. Serve.

Sunday, August 20, 2006

Red Ribbon Bakeshop & Starbucks Cafe

After a grueling week of Periodical Tests, I decided its time for a break! A Ballet Recital seemed to be a good idea to relax. But before going there, we had our lunch at Red Ribbon Bakeshop. A plate of green salad and chicken bits, salisbury steak with rice and my Little One’s fave, a slice of chocolate mousse cake. And also, a cheesedog sandwich, from a nearby fast-food resto.

Snack Time at Starbucks!!!!

After watching the Ballet Recital for two hours, We were hungry again! It was a good show. We had our merienda. A Belgian waffle topped with lots of whipped cream and choco syrup. And of course, our favorite Choco Frapuccino!!! (“,)

Tuesday, August 15, 2006

"Easy Fried Chicken"

Today’s the start of my Little One’s 1st Grading Periodical Tests. I went to school with him. Actually, I had other things to do. I went to get his student handbook. Pay the fee for his field trip and get the name of the school dentist. I did check also, the ballet school near his school. Need that in conjunction with his figure skating. Well, I’m just checking it out ….. (“,) We got home around 11 am. I need to cook something fast coz it’s almost lunch time. I settled for the chicken and decided to just fry it.

Good for 2-3 servings

  • ½ kilo of chicken
  • 1 tsp rock salt
  • ½ ground black pepper
  • 3/4 tsp of granulated garlic, or more
  • ½ tsp soy sauce or savor
  • ¼ cup cornstarch
  • ¼ cup all purpose flour
  • About a cup of cooking oil for frying

Here’s how:
  1. In a deep pan or “kawali”, put oil. Place over medium-high fire. Heat thoroughly but not smoking

  2. Meanwhile, cut the chicken into small serving pieces. Well, it’s up to you how small or big you want your chicken to be. As for me, I want it small for easy cooking.

  3. In a bowl, place the chicken. Sprinkle with salt, pepper and granulated garlic. Add the soy sauce. Using your hand, mix thoroughly. Get a brown paper bag or clean plastic bag. Put the marinated chicken. Add the cornstarch and flour. Close the bag (make sure to put some air inside the bag). Shake until chicken is well coated.

  4. Fry the chicken. Adjust fire if pan becomes too hot, reduce to medium. Do not cover. Don’t overcrowd the pan. Fry in two batches.

  5. Serve with ketchup and fruit juice.

Monday, August 14, 2006

"Sinigang na Baboy" (Pork in Tamarind Soup)

Tamarind fruit or “Sampalok” is a dark brown pod of the tamarind tree, a long-lived evergreen tropical tree, contains a sour fleshy pulp, which adds a fruity sourness to many dishes. It comes in green, ripe, dried, preserved, canned, liquid and powder form. It has an acidic taste with a little sweet and sour flavor. Both the pulp and young tiny leaves are edible.

“Igang”, that’s what my Little One calls “Sinigang na Baboy”, an all-time favorite dish in our home and also, among Filipinos. For this dish, we could use any kind of pork meat. Preferably with bones, to enhance more the flavor of the soup. With my kiddo, he likes it with pork belly with all the fats in it. This is my version of Sinigang na Baboy, simple…… just the way my Little One loves it!

Good for 6 servings

  • ¾ kg pork belly, cut into 2” cubes
  • 5 cups of rice wash
  • 1 large onion, quartered
  • 2 red plump tomatoes
  • 1 tbsp rock salt
  • 1 sachet (22 g) tamarind soup base mix with taro (sampalok na may gabi)
  • 3 small sized taro (gabing tagalog), peeled
  • 12 medium sized okra, remove both ends
  • 6 long pcs of string beans (sitaw), cut into 2” length
  • 3 pcs finger chilis (siling haba)
  • A bunch of swamp cabbage (kangkong), leaves and tender stalks only

Here’s how:

In a casserole, combine the first-two ingredients. Cover. When it’s about to boil, remove scum as it arises. Put the next-five ingredients. Mix. Cover. Bring to boil. Lower fire to low, let it simmer for 30 minutes.

Increase fire to high, mash the whole tomatoes. Add okra, string beans and finger chilis. Cook for 4 minutes. Place swamp cabbage. Cook for another minute or two.

Serve hot.

  • Any sinigang dish, be it red or white meat, fish, is best with fish sauce (patis), as your dip.
  • You can use pork spareribs rather than pork belly, for less fat. Just add another 20 minutes for cooking the meat.

Saturday, August 12, 2006

"Tinolang Manok" (Chicken in Ginger-Flavored Soup)

I woke up late this morning. Anyway, it’s Saturday… I’m entitled to sleep until I want to! (“,) I went to the market around 11 am. Actually, it’s a “talipapa”, a small version of a wet market. It’s a block away from our house. Nothing much to buy anymore coz it’s late already. I settled for chicken! Well, that’s the only thing that’s left, no choice! The easiest dish I can think of, to cook the chicken with, is “Tinola”. I grabbed a few chilis, ginger and chayote. Then, I went home. With a little time to prepare lunch… I started cooking in a hurry! Just a few minutes before 12 nn, almost finish with my cooking, I remembered there’s so many moringa leaves (dahon ng malunggay) in our backyard, picked some. Topped my dish with it just before putting off the heat…. yummy! Though, I like this little green leaves so much, after eating, it always makes my tummy hurts! I can’t seem to digest it properly! Harhar!

Ginger root is used extensively as a spice in most cuisines of the world. Though called a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale. The active constituent of ginger is zingerone. It is a stimulant and aids in the utilization of other herbs. Ginger inhibits inflammation, breaks down protein, stimulates liver function, and is a tonic for the heart. It is effective for nausea, breaking fevers and for motion sickness. It is anti-microbial and an anti-oxidant and is helpful for hot flashes, indigestion, bowel problems, morning sickness and wounds.

  • 1 whole chicken, about a kilo, cut into small serving pieces
  • A tsp of rock salt
  • 2-½ tbsps cooking oil
  • 6 cloves garlic
  • 25 grams of ginger root
  • 2 medium (70 g) red onion, thinly sliced (saute’-cut)
  • 2 tbsps of fish sauce
  • A dash of ground white pepper (optional)
  • 6 cups rice wash
  • 1 chicken cube
  • 1 large (400 g) chayote (sayote), cut into large chunks
  • 2 pcs finger chilis
  • A cup or more of moringa leaves (dahon ng malunggay), young leaves only
Here’s how:

In a bowl, combine the first-two ingredients. Mix well. Set aside. Remove skin of garlic. Scrub skin of ginger under running water until dirt is removed. Slice the ginger. Using a mortar and pestle, pound together garlic and ginger until finely crushed.

Using a large non-stick wok, over medium-high heat, put oil. Heat thoroughly but not smoking. Sauté together the garlic and ginger until toasted. Add onion, cook until limp. Put the marinated chicken. Mix. Cover. Cook for 5 minutes.

Increase fire to high. Put the fish sauce and white pepper. Cook until very fragrant or until it dries up. Stirring very often. Add rice wash and chicken cube. Mix. Cover. Bring to boil. Reduce heat to low. Simmer for 10 minutes.

Increase heat to high. Add the chayote and chilis. Cook for another 5-6 minutes or until half-cook only. Turn off heat. Place moringa leaves. Cover. Let it stand for a few minutes.

Serve hot.

You can substitute green papaya if chayote is not available.

Friday, August 11, 2006

Lot's a Pizza

My Little One requested for pizza for our merienda. I called Lot’s a Pizza. We had Pepperoni & Mushroom and Ham & Cheese. This was a special order, created by me when ordering! Yeap, another experimentation with food (“,) what’s a good about it, you can have two flavors in one pizza ….. yummy!!! Here in the Philippines, “merienda” means a light meal or snack between lunch and dinner, around 3:00 to 5:00 pm.

Thursday, August 10, 2006

"Nilaga" (Chicken and Pork in Herbs and Vegetables Soup)

One of my variations of the dish called “Nilaga”. It’s a soup but always serve as a main dish. In Parañaque, where I grew up. Nilaga is cooked always with kinchay not just whole peppercorns. It gives the soup a different but enticing taste.

Chinese celery “kinchay” is an elongated head of crisp celery-like stalks and light green leaves. It has a strong and sharp taste, good for making soups.

  • 3/4 kg pig’s tail or pork spareribs
  • 6 cups of rice wash
  • 1 large red onion, quartered
  • 1 chicken cube
  • 1 tsp rock salt
  • 2 pcs of sweetcorn, about ½ a kilo or more
  • 2 leaves of Pandan, tied in a knot
  • 15 pcs of whole peppercorns
  • 3 pcs (250 g) chicken wings
  • 3 small (250 g) potatoes, cut into two
  • A bunch (25 g) Chinese celery (kinchay), remove roots
  • 150 grams of cabbage, cut into large wedges
  • 150 grams of Chinese pechay, cut into 2” length
Here’s how:

In a thick bottom casserole, put the first-two ingredients. Cover. Place over high heat. Before it boils remove scum as it arises. Bring to boil. Add the next-six ingredients. Mix. Cover and bring to boil again. Reduce fire to low, simmer for 25 minutes.

Place the chicken and potatoes. Mix. Cover. Simmer for another 25 minutes. Add Chinese celery, cabbage and Chinese pechay. Cook for 8 minutes more or until veggies are half-cook.

Serve hot.

Wednesday, August 09, 2006

"Corn Kernels with Butter and Cheese"

Corn, also known as “Maize or Maiz”, is a tall cereal grass bearing kernels on large ears, it has many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times. By perhaps 5000 B.C., the indigenous peoples of southern Mexico first domesticated a wild variety of corn. The earliest corn plants bore only a few kernels on each stalk. By selectively breeding these plants over thousands of years, Native Americans developed a variety of types of domesticated corn which bore large cobs holding hundreds of kernels.

  • 2 kilos of husk removed sweetcorn
  • 2-3 tbsps of light brown sugar
  • A heaping teaspoon of rock salt
  • 2-4 Pandan leaves, tied in a knot
  • Water
  • Margarine or butter
  • Cheddar cheese, finely grated or cheese powder

Here’s how:

In a large thick bottom casserole, place first-four ingredients. Level with water. Cover. Bring to boil. Lower heat to low, then, simmer for 45 minutes to an hour or until tender. Remove corn. Drain well. Reserve corn stock for future use or drink as hot tea.

Using a knife, scrape kernels from the cob. Place in a shallow platter. Cover with cling wrap. Microwave for 4 minutes in medium-high. Remove cling wrap carefully. Top with margarine. Mix , then, sprinkle with cheese. Serve hot.

You can put margarine & cheese in this dish, as much as you like!

Tuesday, August 08, 2006

"Giniling at Patatas ni Lola" (Grandma's Groundpork and Potato Recipe)

A simple dish with minimal time to prepare and cook. Ingredients are very easy to find. My mother's version of "Giniling".

Giniling, in english, is ground meat, be it pork, chicken or beef. In Filipino cuisine, it's a viand. It’s like "Menudo" but with finely chopped ingredients.

  • 300 grams lean ground pork.
  • ¼ tsp ground black pepper
  • 1 tbsp + ½ tbsp soy sauce
  • 2 tbsps cooking oil
  • 3 cloves garlic, finely crushed
  • 1 medium (35 g) red onion, minced
  • A few drops of orange food color
  • 1-1/3 cup water or rice wash
  • 1 chicken cube
  • ¼ kg potato, cut into thin short strips

Here's how:
  1. In a bowl, put ground pork, pepper and a tablespoon of soy sauce. Mix thoroughly. Set aside.

  2. In a wok, saute garlic in cooking oil until golden brown. Add onions. Cook until soft. Place marinated ground pork. Add some drops of orange food color. Sauté for 5-7 minutes or until liquid evaporates.

  3. Add water, chicken cube and half tablespoon of soy sauce. Mix. Cook for another 5 minutes with cover. Put potato. Cover again. Bring to boil. Turn off heat. Let it stand for a few minutes.

  4. To serve: in a plate, put hot cooked rice and "Giniling". Mix thoroughly. Drizzle lightly with fish sauce all over.

If you don't have orange food color, substitute a tsp of atsuete with lihia soaked in 1-½ tbsp of warm water. Mash, to extract color. Strain seeds.

Sunday, August 06, 2006

"Bistek con Tokwa" (Beefsteak with Tofu)

In Filipino cuisine, Bistek means any meat marinated in soy sauce (toyo) and Philippine lemon (kalamansi) juice cooked with lots of onion. That’s according to my mother!!! It’s one of the dishes, I grew up fondly eating.

Soy sauce or Soya sauce is a fermented sauce made from soy beans, roasted grain, water and salt. It originated in China, commonly used in East and South Eastern Asian cuisines. There are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. Here in the Philippines, soy sauce and kalamansi juice goes well together, oftentimes as dip, sometimes as marinade.

I tweaked the dish, putting fried tofu as an extender. I have this thing nowadays with tofu, always craving for it!

Good for 4 servings.

  • 250 grams pork shoulder (kasim) or beef tenderloin
  • 1 tbsp fish sauce (patis)
  • ¾ tsp ground black pepper
  • ¼ cup SILVER SWAN soy sauce
  • 4 pcs kalamansi, juice extracted, removed seeds
  • 1 medium (150 g) potato
  • Fine salt and white pepper
  • Tapioca starch, for dusting
  • 3 pcs tofu (tokwa), each cut into 6 parts, 2x1x1/4”
  • 1 tbsp + 3 tbsps cooking oil
  • 2 pcs. (150 g) white onion, cut into rings
  • 3 cloves garlic, finely crushed
  • 1 cup water
  • Salt (optional)

Here’s how:
  1. Cut meat tapa-style (thin slices of meat across the grain). Using the back of a knife, pound meat lightly. In a bowl, combine the first-two ingredients. Put two-thirds of ground black pepper, soy sauce and kalamansi juice. Add the fish sauce. Mix. Sprinkle with a little tapioca starch. Set aside.

  2. Scrub skin of potato under running water until dirt is gone. Slice thinly. Pat-dry. Sprinkle with fine salt and white pepper. Dust with tapioca starch. Set aside.

  3. In a wok, put a tablespoon of cooking oil. Place over high-fire. Heat thoroughly but not smoking. Stir- fry onion until soft. Remove from pan. Set aside in a bowl.

  4. In the same pan, add the rest of cooking oil. Heat again. Fry tofu until golden brown. Remove from pan. Combine tofu with onions.

  5. Fry potato slices in the same pan until light golden brown on both sides. Drain in paper towels. Place potato around the serving platter. Set aside.

  6. Back to the wok, sauté garlic until golden brown. Place marinated meat. Stir-fry until liquid evaporates. Add water. Cover. Bring to boil. Put tofu, onions and the rest of ground black pepper, soy sauce and kalamansi juice. Mix. Adjust taste, put salt if necessary. Cook for another minute. Put in a serving platter with the potatoes.

  7. Serve with warm cooked rice.

"Chicken Curry"

Technically, the word curry powder is incorrect, it’s a mixture of spices in which is a Western approximation of Indian spice blends and typically contains turmeric, coriander, chilis, cumin, mustard, ginger, fenugreek, garlic, cloves and salt. The spices and herbs in curry powder, almost every one, are known from early times for improving mental functioning.

Curry powder offers a pleasant, easy way to add these vitally important substances to one's diet. If tried on every meal for just a few days, a new clarity of mind may well be noticed, subtle but undeniable. Enthusiasm returns. The handwriting clears up. Details are held in mind. The elusive word turns up easily. Balance may return. The desire to organize and clean returns.

It’s been awhile since I’ve cooked this dish. Jonathan who’s living with us for sometime now, he’s my sister-in-law’s brother, has been craving for the past few days for this. With no idea on my mind what to cook for lunch, I gave in to his request though I’m pretty sure only the two of us will eat this. Any dish with curry is not very popular in our house, specially with my Little One and my mother!!! But my effort is worth it coz according to him it’s a heavenly experience!!! Like he always say, ALELLUIA!!!…… haha!!!

Good for 6 servings.

  • 2 pcs, about 800 grams, coconut (niyog), grated
  • 1 cup warm water
  • 3 tbsps cooking oil
  • 6 cloves garlic, finely crushed
  • 2 medium (70 g) red onion, minced
  • 850 grams chicken, combination of leg quarters & wings, cut into small serving sizes
  • 250 grams potato, cut into chunks
  • 1 heapful tsp of curry powder
  • 1 tbsp rock salt
  • 1 tsp ground black pepper
  • 1 chicken cube
  • 2 pcs finger chilis (siling haba)
  • 1 pc hot chili pepper (labuyo), chopped, add more if you want your dish to be spicy.

Here’s how:
  1. In a large bowl, combine first-two ingredients. Using both your hands, mix and press very well for about a minute. Extract the thick coconut milk. Set aside.

  2. Using a non-stick wok or traditional kawali, heat oil over medium-high heat. Sauté garlic until golden brown. Put onion, cook until soft. Add the chicken. Cover. Cook for 5 minutes.

  3. Put the potato, curry powder, salt and pepper. Sauté for another 5 minutes or until fragrant. Pour the thick coconut milk and chicken cube. Cover. Bring to boil. Reduce fire to medium heat. Simmer for 25 minutes with occasional stirring to prevent burning. Increase fire to medium-high, put chilis. Let it cook without cover for another 3 minutes.

  4. Best with cold cooked rice (bahaw) and slices of pineapple fruit.

Saturday, August 05, 2006

All Non-Food Post

All Food Recipes

Friday, August 04, 2006

"Atis" (Sugar-Apple Fruit)

Sugar-apple, also known as "Sweetsop" and "Custard-apple", is a native to the tropical Americas. It is the most widely cultivated of all the species of Annona, being grown widely throughout the tropics and warmer subtropics. It is a deciduous or semi-evergreen shrub or small tree reaching 8 m tall. The leaves are alternate, simple, oblong-lanceolate, 7-12 cm long and 3-4 cm broad. The flowers are produced in clusters of 3-4, each flower 2-3 cm across, with six petals, yellow-green spotted purple at the base.

The fruit is usually round or slightly pine cone-like, 6-10 cm diameter, with a scaly-like or lumpy skin. The fruit flesh is white, and resembles and tastes like custard. The name "custard-apple" is frequently, though technically incorrectly, used to refer to this species. In the Philippines, it is called "atis". The picture was taken at our backyard, planted by my hubby a few years ago. Now, it’s bearing fruits ! It is abundant in August to October.

Scientific Classification:
  • Kingdom: Plantae
  • Division: Magnoliophyta
  • Class: Magnoliopsida
  • Order: Magnoliales
  • Family: Annonaceae
  • Genus: Annona
  • Species: A. squamosa

Nutritional Value:

Sugar-apple is high in calories and is a good source of iron.

Role in the Ecosystem

  • In the Philippines, it is most commonly eaten by the Philippine Fruit Bat (Kabag or Kabog) which transfers it from island to island.
  • It is larval host plant of the Tailed Jay Butterfly (Graphium Agamemnon)

Traditional Applications

It is used by some societies in India to prepare a hair tonic. The seeds are also ground and applied to rid the hair of lice.

Thursday, August 03, 2006

"Pork and Tofu in Oyster Sauce"

Tofu is a soft cheese-like food made by curdling soya milk with a coagulant. In the Philippines, it’s called “tokwa”. It is sold in water-filled packs or in aseptic cartons, can be found in supermarkets and natural health food stores.

Tofu is a bland tasting product that easily absorbs the flavors of other ingredients. Often used as a meat substitute in vegetarian dishes. It is an exceptional food, not only because it is highly nutritious but because it can be prepared in such a remarkably wide variety of ways. It is a good source of soy protein and isoflavones, both of which confer promising health benefits. The uses for tofu are limited only by one's imagination.

Try this trick: chill or freeze tofu before use to give it a chewier and meatier texture, making it more absorbent.

Good for 4 servings.

  • 250-300 grams pork belly (liempo)
  • 2 cups water
  • 1 tsp rock salt
  • 3 tbsps cooking oil
  • 4 pcs tofu (tokwa)
  • 4 cloves garlic, finely crushed
  • 1 large (50g) finely minced red onion
  • 1 tsp ground black pepper
  • 2 tbsps finely minced Chinese celery (kinchay) or fresh cilantro (wansuy)
  • 2 tbsps MAMA SITA’S oyster sauce
  • 1 tbsp SILVER SWAN soy sauce
  • 1 tbsp all-purpose flour or cornstarch

Here’s how:
  1. Wash tofu in running water. Drain well. Cut into four. Fry until light golden brown. Cut each fried tofu into 3 strips. Set aside.

  2. While frying the tofu, combine the first-three ingredients in a casserole. Cover. Bring to boil. Lower heat to low, then, simmer for 20 minutes or until pork is fork-tender. Remove pork. Reserve pork stock. Cut into thin long strips. Set aside.

  3. Mix the last three ingredients and pork stock. Set aside.

  4. Back to the pan with cooking oil, sauté garlic until golden brown. Add onion, cook until limp. Put pork and pepper. Sauté for 30 seconds. Place Chinese celery, tofu and pork stock mixture. Cook until sauce thickens.

  5. Serve over hot cooked rice.

Wednesday, August 02, 2006

"Chicken Macaroni Salad"

Looking through my files of recipes and thinking what shall I post for my very first one …. I decided this recipe is the best. It’s one of my family’s favorite, specially my hubby, even my little one who’s very picky with food. He likes it with bread… to be exact with ensaymada.

Also, this dish has a story … a very memorable one. Way back then, almost 15 years ago …. When I made this for the very first time coz someone requested for it although I don’t know how to …. I don’t even liked it then! So, I experimented …. I was just starting to love food then (until now, I still do!!!) ….. I got a little excited and put too much pepper but that someone didn’t mind at all. He just munched on it like it was so yummy! But according to that person it’s delicious though spicy. And that person is…. my husband!!! It was one of the reasons, the love for food, that we became close. We both love to eat.

As the years went by …. I’ve perfected this dish the way my family loves it. I hope you will like it too. Here’s the recipe …..

  • 350 grams chicken breast
  • 1 pc chicken cube
  • ½ tsp rock salt
  • water
  • 200 grams uncooked, DEL MONTE salad macaroni
  • 1 large (50g) finely minced, native onion/ red onion
  • 50 grams peeled & finely grated, carrot
  • 1/8 tsp fine salt
  • 1/8 tsp ground black pepper
  • ¼ cup grated, EDEN cheddar cheese
  • ¼ cup minced, EDEN cheddar cheese
  • 1 can (439g) of DOLE pineapple tidbits, drained well & reserve syrup
  • 1 tbsp pineapple reserve syrup
  • 1 tbsp LADY’S CHOICE sweet relished pickles
  • 30 grams SUN MAID raisins
  • 5 foil pouches (80ml each)/ 1-2/3 cup LADY’S CHOICE mayonnaise

Here’s how:
  1. In a casserole, combine first-four ingredients. Cover. Bring to boil. Lower fire to low, simmer for 18-20 minutes. Remove chicken. Reserve chicken stock. Drain chicken well. Cut into small chunks. Set aside.

  2. Cook the pasta as directed but instead of using plain water use the chicken stock, add some more water if necessary. Drain the pasta well.

  3. Combine all ingredients in large bowl. Mix well. Place in plastic containers or small cups for individual servings. Cover. Refrigerate.

  4. Serve cold. Use as side dish or appetizer.


Make this dish a day or 2-3 days before its going to be eaten. To blend in the different flavors well. It is much tastier, creamier and delicious.

Tuesday, August 01, 2006

Nutrition Week in School

For the celebration of Nutrition Week, which was held last July 24 to 28. My Little One had a project in school with the theme: "KUMAIN NG RIGHT PARA BATA MAGING BRIGHT". It's a hat of nutritious food and should use indigenous materials. My knack for something different than the usual got into me…. Yup, its my idea that the chicken sit right up on top of the hat, hehehe! Unique, right? It really caught the attention of his teachers and classmates! Well, it got the first place!

It took us 4 days to finish the hat with the help of Tito Jonathan, who shaped the chicken, fruits and vegetables, using only old newspapers. The bread around the hat that looks like floating slices of bread is really the real thing. I got the idea from my son’s fave art show. They used the bread as a canvas so you can draw stuff on it. My Little One also helped (dapat lang project nya to eh!) he’s the one who glued the crumpled tissue that looks like green leafy veggies. Actually, it’s his idea also.….. fyi, all the food on his hat are his favorites (“,)