Saturday, March 22, 2008

Steamed Chicken Quarters With Chorizo-Tausi Sauce

  • 2 pcs (650 grams) chicken (leg & thigh part)
  • 1/2 tsp iodized coarse salt
  • 1/2 tsp ground white pepper
  • 15 grams ginger, sliced
  • 2 cloves garlic, sliced
  • 1 tbsp soy sauce
  • 1/2 tbsp liquid seasoning, garlic flavor
  • 1 tbsp flour
  • 1 tsp brown sugar
  • 1/2 tbsp corn oil
  • 1 pc Chinese chorizo, sliced
  • 1/2 tbsp salted black beans (tausi), drained
  • 4 stalks spring onion, minced


Clean the chicken. Pat dry. Cut each chicken quarter into four but not all the way through to retain the shape.

In a stainless shallow plate, put the chicken and the next-six ingredients. Steam for an hour over medium-high fire on a tight lid.

Place the chicken in a serving platter, remove the ginger and garlic. Strain the sauce into a bowl. Add in the flour and brown sugar. Mix until blended.

In a pan, put oil, heat lightly over medium fire. Saute chorizo and tausi for 10-12 seconds. Put in the sauce, cook until it thickens.

Pour the thickened sauce over the steamed chicken. Sprinkle with spring onion.

Serve with steamed rice.

Friday, March 21, 2008

Feast One Hundred & Eighty Four


Given the choice, would you prefer to live in the country or in the city? in a country. i love the green scenery, the peaceful and simple life.


Who is the cutest kid you know? my kid of course (",)


Fill in the blank: I couldn’t believe it when I heard..... eyng?! what?!

Main Course

If you could star in a commercial for one of your favorite products, which one would you want to advertise? i dunno... i'm camera shy, hehe!


What type(s) of vitamins and/or supplements do you take on a regular basis? vitamin b complex

Thursday, March 20, 2008

"Maja Blanca"

  • 2-1/4 cups coconut thin milk
  • 2/3 cup cornstarch
  • 3/4 cup white sugar
  • 1 can cream style corn
  • 2 tbsps butter, room temperature
  • 1/4 tsp vanilla


In a thick bottom casserole, combine the first-two ingredients. Mix until sugar dissolves. Place over medium-low fire. Stir continuously until it thickens. Remove from fire.

Add in the cream-style corn and butter. Bring back to the stove. Cook for another 2-3 minutes or until very thick, should continue stirring to avoid sticking at the bottom of the pan.

Remove from heat. Drizzle with vanilla flavoring. Mix well. Pour in a molding container or several small containers. Sit at room temperature until it cools. Cover, then, put inside the refrigerator.

Serve cold.

Wednesday, March 19, 2008

Yen's QOTW #11

1. What was the last movie you bought/rented?
The Game Plan

2. Have you ever gone too far on a dare?
nah.... i am not that stupid!

3. Can you sing the alphabet backwards?
not really...

4. Are you allergic to anything? What?
yup. salted/dried fish, detergent powder & dishwashing liquid soap

5. Do you cry at weddings?

6. Name one person you want to hug right now. Why?
my daddy. i miss him terribly

7. Hair….natural or colored?

8. Do you like camping?
yup! just attended 3 camps last month. I was one of the staff.

9. Most annoying TV commercial?
can't remember

10. Favorite place to shop?
i'm not shopaholic person

Maman's Baked Tahong

just before going into the oven

after being baked, isn't this yummy?!

  • 2 pcs grated matured coconut
  • 2 kilos medium-size mussels (tahong)
  • 12 oz clear soda
  • 1 tsp whole peppercorns
  • 3 tbsps cooking oil
  • 3 lightly crushed garlic with skin on
  • a large chunk of pounded ginger
  • 3 cloves finely pounded & minced garlic
  • 1 large (50 grams) finely minced red onion
  • 3/4-1 tsp ground white pepper
  • 1/2 tsp fish sauce
  • 3 pcs finger chilis, seeded & finely minced
  • 3/4 cup grated quickmelt cheese
  • finely minced fresh parsley (optional)


Make the vendor extract the coconut cream for you where you bought your coconuts. They have this manual jack-pump that does the job. That means less work in the kitchen (",) I also, made them extract the coconut milk, in which I will use for my "Maja Blanca", that would be for my next post.

Back to the recipe, wash and clean the mussels. Remove the beards by pulling it out.

Put the mussels in the wok. Add the next-four ingredients. Lid on. Place over medium-high fire. Bring to boil. Let it cook for another 3-4 minutes or until all shells open up. Remove cooked mussels from the broth. Reserve and strain the mussel broth for your soup later. Disregard any mussel that didn't open. Lay on a baking sheet or porcelain plate (like I did!) half of the shell that has the mussel on it. Disregard the other half of the shell.

In a small non-stick pan, place over medium-high fire. Heat moderately. Put oil and garlic. Saute until golden brown. Follow with onion. Cook until soft. Add the white pepper and fish sauce. Cook for less than a minute or until fragrant. Pour in the pure coconut cream. Mix. Bring to boil. Then, decrease fire to low. Simmer gently for 10 minutes. Stirring frequently to avoid sticking at the bottom of the pan.

Add the finger chilis. Mix. Cook for another 20 seconds. Remove from fire.

Pour a teaspoon of this cooked mixture over each mussel. Top with grated cheese. Sprinkle lightly with parsley if you have.

Bake at 475 fahrenheit until cheese melts and lightly brown.

Serve with steamed rice or crusty bread and don't forget the mussel broth. Reheat in the microwave before serving.

Wordless Wednesday #6

Two of the most common Filipino desserts or "native kakanin", they are "putong puti" (steamed white rice cake) and "special sapin-sapin" (three-colored layered rice-based delicacy).

Nissin's Yakisoba Spicy Chicken & Coke Zero

Though, I'm not a softdrink-fanatic like most Filipinos are... but I 'm crazy about noodles. Definitely, these two make a great combo (",)

"Chili-Ginger Steamed Chicken"

  • 2 pcs (600 grams) chicken thigh & leg part
  • 1 tsp iodized rock salt
  • 1/4 tsp ground white pepper
  • 1 tbsp liquid seasoning or light soy sauce
  • 3/4 dark soy sauce
  • 2 cloves garlic, peeled & sliced
  • a thumb-size ginger, sliced
  • 1 tsp whole peppercorns
  • 6 pcs spring onion, cut at 1" length
  • 2 finger chilis, seeded & cut into thin strips
  • a few drops of sesame oil


In a stainless or porcelain shallow plate, place all the ingredients and mix thoroughly. Place in a hot & boiling steamer (medium-high fire). Cover tightly. Steam for 50 minutes (never open the cover at this point).

Turn the chicken and steam for another 15 minutes. Remove from the heat. Drizzle lightly with sesame oil.

Serve immediately and with hot steaming rice.

Tuesday, March 18, 2008

"Menudillo Rice"

  • 1/2 kilo of lean ground pork
  • 3/4 tsp ground black pepper
  • 2 tbsps soy sauce
  • 4 tbsps cooking oil
  • 4 cloves garlic, finely crushed
  • 1 large (50 grams) red onion, finely minced
  • 1 large (50 grams) red ripe tomato, finely minced
  • 1 small (100 grams) carrot, minced
  • 1 medium (130 grams) potato, minced
  • 1 tbsp fish sauce
  • 1 pc (40 grams) red bell pepper, finely minced
  • 1-3/4 water
  • 1 pouch (115 grams) tomato sauce
  • 2 tbsps cheddar cheese, finely minced
  • 2 tbsps green peas
  • steamed rice to serve


In a bowl, combine the first-three ingredients. Mix well. Set aside.

In a wok, put oil. Put over medium-high fire. Saute garlic until golden brown. Follow with onion and tomato. Saute and mash until soft.

Add the carrot and potato. Saute fo 3 minutes. Put marinated pork and red bell pepper. Saute until pork changes color and separates.

Put water, tomato sauce and cheese. Mix. Cover. Bring to boil. Then, decrease to medium-low, gently simmer for 8 minutes. Add the green peas, cook for another 2 minutes.

Serve over hot steamed rice, but personally, I like mine mixed with rice as you can see in the picture.

Monday, March 17, 2008

Weekend Snapshot - Indian Mango Flowers & Fruits

We just stayed home last Saturday and Sunday. We were supposed to go to SM-Mall Of Asia, to unwind. At the back of the mall, they have this great view of Manila Bay, as it turned out nobody felt like going out. Maybe next week....

Yesterday, as I was watering my plants, I saw these beautiful flowers of our Indian mango tree, it only indicates that summer is here already because it is brimming again with flowers, as you see in the pictures. I'm sure mid week of May, we'll be able to savor the sweet fruits of our tree, their fruits are best dipped in Sauteed Shrimp Paste a.k.a. "ginisang bagoong". For those who are not Filipinos, click here to see the matured fruit, best eaten semi-ripe and the very addictive ginisang bagoong!

Sunday, March 16, 2008

The Longest Human Line

I got a tag from mommyallehs, thanks!

Here's the rule:

Copy the entire list and add your name on the person who tagged you.
Then tag at least 5 friends (but you can tag as many as you like)
and visit their blog to let them know you tagged them.

Abie - Journey to Life
Abie - MyPlanetPurple
Kaptyurd by Howell

I would like to pass this tag to the ff: aidisan, aprille, cc, chikai, crissy, daddynator, dana&debbie, farah, fretz, heidi, ivy, idealpinkrose and monette.

"Ginisang Pechay At Tokwa" (Chinese White Cabbage & Bean Curd Stir-fry)

  • 3 tbsps vegetable oil
  • 2 pcs (80 grams each) bean curd (tokwa)
  • 2-3 cloves garlic, pounded finely
  • 1 large (50 grams) red onion, halved & thinly sliced
  • 1 large (50 grams) red ripe plump tomato, halved & thinly sliced
  • 100 grams lean ground pork
  • 1/2 tsp ground black pepper
  • 1/2 tbsp fish sauce
  • 1/2 cup water
  • 275 grams Chinese white cabbage (petsay tagalog/ bok choy), cut at 1/2" thick
  • 2 tbsps oyster sauce


In a wok, place over medium fire, heat thoroughly. Put oil, heat again ( never skip this step, it's a technique so that your bean curd will not stick to the pan while frying it).

Fry bean curd on both sides until golden brown. Set aside. Retain oil in the pan. Let the fried bean curd cool, then, cut into cubes.

Back to the pan, saute garlic until rich golden brown. Follow with onion and tomatoes. Saute and mash until soft. Add ground pork, pepper and fish sauce. Stir-fry until fragrant or until liquid evaporates.

Put the Chinese white cabbage, water and oyster sauce. Mix. Cover. Cook until veggie is done. Remove pan from fire. Add in the cubed bean curd. Mix.


Saturday, March 15, 2008

Photo Hunt - "I Spy"

Today's theme is kinda hard... this is the best I've got. Taken last year when I visited my Mom, brothers and their families in Davao, our first family out of town trip.

Can you find me? Click here to see where I am!

What Color Green Are You?

You Are Teal Green

You are a one of a kind, original person. There's no one even close to being like you.

Expressive and creative, you have a knack for making the impossible possible.

While you are a bit offbeat, you don't scare people away with your quirks.

Your warm personality nicely counteracts and strange habits you may have.

"Breaded Pork Chops"

Such a simple and easy recipe. It also brings back fond memories of my childhood years, that is, watching my Daddy cooked in the kitchen while I happily watch him and eat the food he had cooked. Actually, he's not my biological father, he's an uncle of mine, married to my Aunt Pilar a.k.a "Nanay Pi". Everybody in our family calls him "Papa Eu", even the tenants in our compound. I am the only one who calls him "Daddy" for I am his favorite (",)


  • 8 small & thin pcs (725 grams) of pork chops
  • salt and pepper
  • 4 cloves garlic
  • 3 pcs kalamansi
  • 1-2 tbsps white vinegar
  • liquid seasoning
  • flour or cornstarch, or combination of, about a cup
  • 1-2 cups cooking oil


Wash with running water the pork chops. Pat dry. Lay on a tray, sprinkle both generously with salt and pepper. Punch the pork chops lightly using your fist. Let it stand for a few minutes.

Meanwhile, peel the garlic. Pound finely using a mortar and pestle. Transfer to a chopping board, finely mince. Put back to the mortar. Squeeze in the kalamansi, strain the seeds. Put the vinegar. Mix and mash.

Pour over the pork chops the garlic mixture. Sprinkle lightly with liquid seasoning. Turn the pork chops a couple of times to blend the marinade well. Set aside.

At this point, you can now cook some rice, for this is serve perfectly with it.

In a deep pan or kawali, place over medium-high fire. Heat until smoking hot. Pour the oil. Heat moderately. Meanwhile, in a clean plastic bag or paper bag, put half of the flour. Add the marinated pork chops. Place the rest of the flour. Put some air into the bag. Seal. Shake.

Back to the pan, deep fry the floured pork chops until golden brown. Drain in paper towels.

Serve with lots of steaming rice and tomato ketchup.... yummy! (",)

Friday, March 14, 2008

Feast One Hundred & Eighty Three


On a scale of 1-10 (with 10 as highest), how much do you like your own handwriting?


Do you prefer baths or showers?


What was the last bad movie you watched?
can't remember... that bad!

Main Course

Name something you are addicted to and describe how it affects your life.
I'm addicted to food. For me, it's not just one of our basic needs, with each passing day, i find something amusing about food or experiment with it while cooking. Definitely, can't live without it! who can?


Which instrument is your favorite to listen to?
piano, i guess. it's very soothing to the ears :)

Spring Onion

two weeks ago H planted some onions, now, look at the spring onions, they are in bloom!

What Wikipedia says about spring onion....

A scallion, also commonly known as spring onion or green onion, is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other onions and are typically steamed and set in salads in western cookery and cooked in many Asian recipes. Diced scallions are often used in soup, noodle, seafood, and sauce in eastern dishes, after removing the bottom quarter-inch or so of the root end.

"Egg Drop Soup"

  • 4 cups rice wash or water
  • 2 pcs pork cubes
  • 2 tbsps cornstarch or tapioca starch, dissolved in 1/4 cup water
  • 1 pc egg, beaten
  • 18 pcs hard-boiled quail eggs, shelled
  • 1 tbsp finely minced carrot
  • 1 tbsp green peas
  • 1 tbsp minced spring onion


In a casserole, put rice wash and pork cubes. Place over medium fire. Cover. Bring to boil. Pour gradually the cornstarch mixture, continue stirring. Cook for a minute or until desired thickness.

Remove pan from fire. Add the beaten egg into a thin stream (should continue stirring while doing this). Put the quail eggs, carrot and green peas. Bring back to stove, heat lightly, until sides bubbles. Mix.

Serve hot. Sprinkle spring onion on top.

Thursday, March 13, 2008

Cheesy Ensaymada from Goldilocks

I'm craving for this .... looks delicious, isn't it?!

Wednesday, March 12, 2008

The Letter "I"

Been tagged by my sis-in-law, Butchay, thanks!

I AM… me!
I WANT…to have a baby girl someday.... if my health still permits...
I HAVE… my two boys (hubby & kiddo) that's priceless.
I WISH… someday i'll be able to study in a culinary school.
I HATE…washing dishes!
I FEAR… getting sick again!
I SEARCH… always for my cellphone, I always misplace it.
I WONDER…why most people can be so vain...
I REGRET…nothing, i love my life as it is with the all mistakes I have done in the past coz from that I am now a stronger person.
I LOVE…the Addams family (me, my H, kulit & luigi)
I ALWAYS… eat fruits
I AM NOT…alcoholic
I DANCE... inside the bathroom while taking a bath or sometimes my kid and I dance together.
I SING…tsk, tsk... i don't sing but i like listening to music
I CRY…when i'm hurting
I WRITE…it's a way to de-stress myself!
I WON…lots of friends when i started blogging
I AM CONFUSED…why some people can be mean & cruel to others
I NEED…to see my doctors soon, yup doctors; my internist, ob-gyn and ophthalmologist.
I SHOULD…minimize my rice intake, hehehe!

THE LAST THOUGHT YOU GO TO SLEEP WITH IS…hmmmm... nothing.... just like to sleep now...

I'm passing the tag to the ff: Heidi, Juliana, Eds, Emz, Anne, Joyce, Priscocam, Pretty, Precious, Michelle, Sweetpea, Roselle & Ricca

Yen's QOTW #10

1. What color are your eyes? black brown
2. Anything pierced? just my ears for earrings of course!
3. What was the last thing you ate? arroz caldo (chicken congee)
4. If you were a crayon, what color would you be? Why? green, looks peaceful & calm
5. What is the best advice ever given to you? always listen to the beating of your heart & u can never go wrong.
6. What sport do you hate the most? basketball
7. Have you ever been broken hearted? yeap
8. Do you wish on stars? sometimes I do
9. Are you a daredevil? a little but not so much
10. Do you like to walk in the rain? yes


that's my kiddo holding a stick of banana-que

A very well-known snack in the Philippines. A street food, made of ripe plantain bananas (saging na saba) rolled in brown sugar, deep fried in hot oil, then skewered in sticks.... yummy for a cheap price of 8 Philippine pesos per stick.

Wordless Wednesday #5

Tuesday, March 11, 2008

"Inihaw Na Liempo & Ensaladang Talong" (Grilled Pork belly & Grilled Eggplant Salad)


for the meat:
  • 2 slabs (500-600 grams) pork belly (liempo), each cut into three
  • salt and pepper
  • 2 cloves garlic, pounded & finely minced
  • 2 pcs kalamansi
  • liquid seasoning or light soy sauce

for the salad:
  • 2 large (about 400 grams) eggplant
  • 3 large (150 grams) semi-ripe red tomatoes
  • a tbsp of finely minced red onion
  • salt and pepper

for the dip:
  • kalamansi
  • soy sauce
  • hot chili pepper (labuyo)


Grill the eggplant or broil for 20 minutes at 475 fahrenheit, like I did. Cool. Peel off the skin. Chop into cubes. Put in a container. Coarsely chop the tomatoes, place where the eggplant is. Sprinkle the onion. Add salt and pepper to taste. Mix. Cover. Let it sit in the refrigerator until ready to serve.

Meanwhile, place the pork in a large bowl or tray. Sprinkle salt and pepper generously. Put the garlic evenly. Squeeze kalamansi on top, strain the seeds. Drizzle with liquid seasoning. Mix and mash thoroughly. Set aside.

Prepare the dip, squeeze kalamansi in a small bowl. Pour lightly with soy sauce. Add the hot chili pepper. Mash if you want it to be spicy.

Grill the pork until done. I grilled mine in a turbo broiler for 25-30 minutes at 350 fahrenheit. For easy eating, you can chop the pork before serving or serve it as it is.

Serve with lots of hot steaming white rice and the "ensaladang talong" that perfectly goes with it! (",)

"Biniboy" (Pork, Tomato & Tausi Casserole)

  • 600 grams pork shoulder (kasim), cut into 2-3" in cubes
  • 3/4 tsp ground black pepper
  • 2 tbsps + 1 tbsp soy sauce
  • 3-4 tbsps cooking oil
  • 2 medium (250 grams) potato
  • 4 cloves garlic
  • 20 grams ginger
  • 2 medium (75 grams) red onion
  • 3 large (150 grams) red ripe plump tomatoes
  • 2 tbsps drained salted black beans
  • 1 pc (40-50 grams) red bell pepper
  • 1-3/4 cup water


In a bowl, put pork, 2 tbsps of soy sauce and 2/3 of ground black pepper. Mix. Set aside.

Heat wok over medium fire.

Quarter the potatoes into wedges. Add half of the oil to the wok, heat moderately. Fry lightly the potatoes until edges turn light brown. Put the fried potatoes in a bowl, retain the oil in the pan. Set aside.

Meanwhile, peel and pound the garlic finely. Julienne the ginger, skin on. Cut onion and tomatoes into two, then, slice very thinly. Seed and cut into strips the bell pepper.

Back to the pan, put the rest of the oil. Add garlic and ginger. Saute until garlic turns light brown. Follow with onion and tomatoes. Saute and mash until very limp. Put the marinated pork. Mix. Cover. Cook for 5 minutes.

Add the drained salted black beans and red bell pepper. Saute for another minute. Pour water. Sprinkle the rest of the ground black pepper and a tablespoon of soy sauce. Mix well. Lid on. Bring to boil. Then, decrease fire to low, simmer gently for 35 minutes.

Place the fried potatoes. Continue cooking for another 10-12 minutes or until potatoes are tender.

Serve with rice.

Monday, March 10, 2008

Weekend Snapshot - Planting Chili Plants

We just stayed home over the weekends. I had to review my kid for his 4th periodical tests. Sunday morning, my hubby and I, transferred the small chili plants in a plant area in which we both did. Yup, we cultivated the soil, like the farmers do in the province (as in, nag-asarol ako! salitan kami ni hubby!). Today, we both have body aches after doing that, hehe! (that's a sign of old age!). Inspite of that, we both had a great time (",)

Fantastic Blogger

Thanks Heidi for tagging me with this... it's nice to receive an award like this coming from a new found friend (",)

Rule: Copy the entire list and add your name at the bottom. And tag at least 5 friends. (But you can tag as many as you like)

Thea, my scrappy side, Childstar, abie, aggie, alpha, apple, apols, jacqui, jane, jody, joy, mike, kelly, mich, peachy, dorxie, Butchay, lena, anna, sheryll, pat, gracie, cheche, thet, Heidi 2, Heidi, D' Cooking Mudra,

I'm tagging juliana, julianarw, precious, abby, michelle, marilyn, maureen, ricca, lorie, lourdz & norm

"Oriental Steamed Tilapia"

  • 2 pcs (1/2 kilo) tilapia, scaled & gutted
  • salt and pepper
  • a thumb size ginger, finely minced
  • 2 cloves garlic, skinned & finely minced
  • 2-4 sprigs of fresh coriander (wansuy)
  • a few stalks of spring onion (green part only)
  • 2 tsps each of soy sauce and liquid seasoning or more
  • sesame oil


Wash the fish, remove any traces of blood linings. Score both sides. Pat-dry. Rub lightly with salt and pepper. Put in a deep plate or baking dish, good for steaming.

Sprinkle evenly the ginger and garlic on top of the fish. Follow with coriander ad spring onion. Put the soy sauce and liquid seasoning.

Steam the fish for 20-25 minutes.

Remove from heat, lightly drizzle with sesame oil.

Serve hot.

Sunday, March 09, 2008

"Amplaya Con Carne With Quail Eggs"

  • 24 pcs quail eggs
  • 2 tsps iodized coarse salt
  • water
  • 250 grams lean ground pork
  • 2 tbsps soy sauce
  • 1 tsp ground black pepper
  • 3 tbsps cooking oil
  • 5 cloves garlic, finely pounded
  • 2 medium (75 grams) red onion, halved & thinly sliced
  • 250 grams red ripe plump tomatoes, halved & thinly sliced
  • 1-1/2 tbsp fish sauce
  • 1 cup rice wash or water
  • 1 medium (350 grams) bittermelon (ampalaya)


In a deep sauce pan, put the first-two ingredients. Level with water. Place over medium-high fire, bring to boil. Let it boil for a minute. Remove from pan. Let it stand in hot water until needed.

In a bowl, Put the ground pork, soy sauce & half of ground black pepper. Mix well. Set aside.

Shell the quail eggs.

Cut the ampalaya vertically. Scoop out the seeds. Slice thinly & diagonally.

In a wok, heat over medium-high fire. Put oil, heat moderately. Saute garlic until golden brown. Follow with onion & tomatoes. Saute & mash until limp. Add the marinated ground pork and fish sauce. Stir-fry until pork separates and changes color.

Add rice wash and the rest of ground pepper. Cover. Bring to boil. Put the ampalaya and cooked quail eggs. Mix lightly. Cook until veggie is done.

Serve with rice.

What Flavor Ice Cream Are You?

You Are Rocky Road Ice Cream

Unpredictable and wild, you know how to have fun.

You're also a trendsetter who takes risks with new things.

You know about the latest and greatest - and may have invented it!

You are most compatible with vanilla ice cream.

What Flavor Ice Cream Are You?

I'm not sure about the result if it fits my personality ... but I'm sure this is my favorite ice cream, hehehe!!!

Saturday, March 08, 2008

Precious gave me this tag. Thanks ganda!

This is the Links Around The World Tag.

1. Place your link after the list. If you have more than 1 blog, feel free to add them all here!
2. After placing your blog's address/es, you must tag 5 or more bloggers that is not yet in the list, this is to keep the ball rolling.

Links around the world tag (update as of Mar. 5, 2008)
1 - Momhood Moments 2 - Business Mars 3 - Pinay Mommy Online 4 - OnlineBiz and Resources 5 - A Simple life 6 - moms….. check nyo 7 - Mommy’s Little Corner 8- Princezz 9 - Princess 10 - Random Thoughts 11 - Paradigm 12 - See Me For What You Will 13 - Pamp's Blog Corner 14 - Pampered 15 - HappyHeart 16 - Qtcotzkie and Baby 17 - A Sorta Fairytale 18 -tragicseven 19 - Listen to the Beat! 20 Just Saying 21 Tipsy Tips 22 Different Angles 23 Delicious Corner 24 I Care 25 Blog Blag Blog 26 Daily List 27 Life's Journey 28- D' Cooking Mudra 29 add your blog here!

I'm tagging pinaymama, fretz, ideapinkrose, butchay, yen, wildcatlady29, sweetiepie, anne, janine, eds, cc, retche, retchel, kwen, jana, heidi & ivy

Hottest Top 5 Blogs

Joyce tagged me this... thanks!

RULES: 1. Simply choose five blogs you want to be included in your "top five list".

2. Give a short line or explanation why you put them on your list. One explanation for each of every blog.

3. Now tag as many blogs as you want.You can also tag those blogs you've listed in your TOP can also put your own blog in your list if you want.

4. For those who've been tagged, you can also vote for a blog that was been nominated already (besides,this is what this meme is intended for,to know how many bloggers will nominate your blog)

5.Submit your TOP FIVE HOTTEST BLOG ENTRY here. Submitted blogs will be the only one to be included in the tally

6.Remember: Submissions of entries starts from MARCH 1 2008 to MARCH 25,2008 and top five hottest blog winners will be announced in MARCH 29,2008

7.enjoy listing your top five!!!

+end copy here+

My top5 hottest blogs are;

1. Philippine Beaches & Resorts - listings of all the beaches & resorts you will find in the Philippines.

2. PinayWAHM - a Filipina mom abroad

3. ISLfamily - my second family

4. Entrepinoys - business & livelihood tips

5. clarkph - my brother's blog

Friday, March 07, 2008

"Sinigang Na Baka" (Beef In Tamarind Soup)

  • 8 cups rice wash or water
  • 600 grams beef kenchi, cut into 2" cubes
  • 1 large red onion, quartered
  • 3 large red ripe tomatoes
  • 2 tsps iodized rock salt
  • 2 small pcs taro
  • 5 pcs okra
  • 5 pcs string beans
  • 1 medium radish
  • 1 tbsp fish sauce
  • 1 small pouch tamarind powder
  • 1 medium eggplant
  • 2 pcs finger chilis
  • a bunch of swamp cabbage (leaves & tender stalks only)


In a large thick-bottom casserole, put 2/3 of rice wash and beef. Cover. Bring to boil (remove scums as it arises). Put the next-three ingredients. Cover back on. Bring to boil. Then, decrease fire to low, simmer gently for an hour.

Skin the taro. Remove both ends of okra. Cut the string into 3" length. Slice diagonally at 3/4" thick the radish. Slice the eggplant at 1/8" thick. Put in a medium bowl filled with water the leaves and tender stalks of swamp cabbage. Set aside.

Back to the casserole, put the taro. Lid on. Continue cooking in low fire for 45 minutes.

Increase fire to medium-high, mash the tomatoes carefully. Add the okra, string beans, radish, fish sauce, tamarind powder and the rest of rice wash. Mix. Cover. Cook until half-done, about 3-4 minutes.

Add the eggplant and chilis. Cook for a minute.

Dump in the swamp cabbage. Cook until done.

Serve hot.

Happy Birthday, Bunso!!!

me, kulit, bunso & tin, taken to 2 yrs ago at the rink

HAPPY BIRTHDAY, BUNSO!!! One of my dearest friends I made at the rink, almost like a brother to me. We wish you all the best in the world.... hope all your dreams come true. God bless you. Stay as sweet and nice as you are. Be good and be safe always. We, Tin, Kulit, Dada and I, love you!

Chowking's Fish & Chinese Tofu Rice Chow

This product is from Chowking, for the Lenten Season. The taste is good, for sure you'll come back for more. The fish is crunchy on the outside yet moist on the inside. The sauce is just right, it's thick, a little spicy with fermented black beans. The tofu is soft, even the veggies are wonderful..... it's one great gastronomical experience!!! (",)

Wednesday, March 05, 2008

Wordless Wednesday #4

Meet Melay, my newest flower plant. It's a Gumamela.

Look-alike Meter

Thanks tita butchay for this one. Though, I don't agree with the result (eto lang ang nagsabi na magkamukha kami ng anak ko! Hindi nga kami napagkakamalang mag-ina eh!) Yup, this is oh so true specially the people who know us. The only thing my son and I have in common, are our eyebrows, the rest of his physical traits are from his father.

MyHeritage: Look-alike Meter - Pedigree - Dynasty

Overdue Tags

Sorry guys for the late posting... tons of household chores to be done and other stuff to finish. Anyway, it's better late than never. I'm posting the tags you gave me guys now (sa mga nakalimutan ko, pasensya na po! I lost track na kasi. Kng hindi po abala pwede paki-remind ako... I hope hindi kayo magsawa na bigyan ako... salamat! sa uulitin!)

thanks wildcatlady29, yen and idealpinkrose