Happy Birthday, Dada!!!

We just stayed home for my hubby's special day. I made him his ever-favorite "Chicken Macaroni Salad" & "Maman's Istapeggi". Also, I bought "Buttered Puto" rather the usual birthday cake. The birthday celebrant didn't want a cake for his birthday. It reminded him of his age... (",)

Fill In The Blanks....

After 2 weeks, my kid lost his 4th baby tooth. Now, it's fill in the blanks.... not just one seat apart!!! Hehehe c",)

another photo here....

"Kilawin na Puso ng Saging" (Sauteed Banana Heart in Vinegar, Pepper & Chilis)

Good for 6 servings.

Ingredients:

• 1/4 cup hot water
• 1 tbsp annatto seeds (atchuete)
• 1/4 kg pork fat (tampalin), sliced into thick strips
• 1/2 tsp iodized coarse salt & some more for mashing
• 1/2 cup water
• 5 cloves garlic, finely pounded
• 2 medium (70 grams) red onion, halved & sliced thinly
• 3 tbsps fish sauce
• 1 medium (400 grams) banana heart (puso ng saging), banana flowers not included
• 3/4 tsp ground black pepper
• 1/4 tsp dried red pepper flakes
• 1-1/4 cup rice wash
• 2 tbsps native white vinegar
• 2 pcs finger chilis

Procedure:

In a small bowl, combine the first-two ingredients. Let it sit until needed.

Half-filled with water a large bowl. Add generously with rock salt. Mix. Cut lengthwise the banana heart. Slice thinly. Plunge immediately in salt-water mixture. Add more salt. Using your two hands, mash until veggie feels soft. Drain in a colander. Wash in running water twice. Put back in the bowl. Level with water. Set aside.

In a wok, over medium-high fire, put the next-three ingredients. Stir-fry until pork fat becomes deep brown in color. Remove from pan. Also, remove the oil just retain about 2 tbsps of oil. Add garlic. Saute until golden brown. Follow with onion. Saute until limp. Pour the fish sauce. Cook until liquid evaporates or aromatic.

Add the banana heart, ground black pepper, dried pepper flakes and rice wash. Put the red food color (strain the annatto seeds). Mix. Cover. Bring to boil. Then reduce fire to low, cook for 8 minutes. Put the vinegar and chilis. Do not mix. Let it cook for another 5 minutes. Remove from heat. Toss the fried pork fat. Mix until well- blended.

Serve.

Watching Night Television

Lately, this is the typical weekday night in our home. My hubby watching television with the rest of the kids. While, I'm preparing or should I say cooking dinner.

Kids include his nephews, Awe & Yok, niece, Pao and our son, Kulit.

last picture here....

"Sinigang na Bangus na may Bulaklak ng Saging" (Milkfish in Tamarind Broth with Banana Flowers)

Good for 6 servings.

Ingredients:

• 9 cups rice wash
• 200 grams tamarind fruit (sampalok)
• 2 large red ripe tomatoes, topped
• 2 medium red onion, quartered
• 1 large (200 grams) taro, cut into large chunks
• 1 tbsp iodized coarse salt
• 6 pcs okra, remove both ends
• 12 pcs string beans (sitaw), cut at 2" length
• 1 medium radish, (labanos), sliced at 1/2" thick diagonally
• 170 grams fresh banana flowers (bulaklak ng saging), remove the stick in the middle
  
• 1 small eggplant (talong), sliced at 1/4" thick diagonally
• 2-3 pcs finger chilis
• 1 medium (600 grams) milkfish, scaled, gutted & cut into 6 pcs
• half bunch (200 grams) swamp cabbage leaves (kangkong), tender stalks & leaves only

Procedure:

In a large claypot, put half of the rice wash and tamarind fruit. Cover. Place over high heat. Bring to boil. Then, decrease heat to low. Simmer for 18 minutes. Partially open the lid, put the tomatoes, onion and taro. Cook for another 15 minutes.

Increase the fire to medium-high, mash carefully the tamarind fruit and tomatoes. Sprinkle salt. Add the rest of the rice wash. Put the okra, string beans and radish. Cover. Cook for 2 minutes.

Add in the banana flowers, eggplant and chilis. Put the milkfish. Cover. Cook for 3 minutes.

Lastly, place the swamp cabbage. Cook until done.

Serve hot and with cooked rice and fish sauce, for your dip.

"Fiesta Chorizo Fried Rice"

Good for 5-8 servings

Ingredients:

• 5 tbsps cooking oil
• 4 pcs eggs
• salt
• 5 cloves garlic, finely crushed
• 1 large red onion, finely minced
• 1 pc Chinese chorizo, finely minced
• 100 grams ground pork
• 1/2 tsp ground black pepper
• 1/4 cup Kuya Arcel's Ginataang Alamang
• 2 tbsps liquid seasoning or light soy sauce
• 1 pc finger chili, halved, seeded & sliced
• 1 big stalk leek, chopped
• 8 cups cooked rice
• 1/2 pc red bell pepper, seeded & minced finely
• 50 grams carrot, minced finely

Procedure:

In a bowl, break eggs. Put salt lightly. Beat until frothy.

In a large bowl, put cooked rice. Mash until grains separate. Add the last-two ingredients. Mix until well-blended. Set aside.

In a large wok, place over high fire, put 1/3 of oil. Heat thoroughly. Put half of the beaten eggs. Cook until done. Place on top of rice mixture.

Back to the wok, put the rest of the coking oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and chorizo. Cook for a minute. Put the ground pork, black pepper and ginataang alamang. Stir-fry until pork changes color and separates.

Dump in the rice mixture. Drizzle the liquid seasoning. Mix. Make a hole in the middle. Pour the rest of the beaten eggs. Mix immediately. Cover. Cook for several minutes or until rice is fluffly. Stirring very often.

When done, remove from fire. Sprinkle the leeks and finger chili. Toss until well-blended.

Serve hot.

"Beef Estofado with Quail Eggs"

Estofado is a dish stew with tomato sauce and spices. It can be beef, pork or chicken. Here in the Philippines, this dish is usually cooked with ox tongue, named "Lengua Estofado".

Good for 10-12 servings

Ingredients:

• 24 pcs quailed eggs
• water
• a heaping tbsp of rock salt
• 6 pcs ripe plantain bananas, cut into three pcs diagonally
• 4 tbps cooking oil
• 1 big head garlic
• 2 large (100 grams) red onion
• 2 large (100 grams) red ripe tomatoes
• 1 kilo beef with some bones attached, cut into 2"x 2" cubed
• 1 tsp ground black pepper
• 1/2 cup white wine
• 1/2 cup soy sauce
• 2 cups rice wash or water
• 1 pouch (115 grams) tomato sauce
• 3 pcs whole pickles
• 1 pc bay leaf
• 1/4 cup cheddar cheese, minced

Procedure:

In a small sauce pan, put quail eggs. Sprinkle the salt. Level with water. Bring to boil over high-fire. Keep it boiling for 10 seconds. Immediately remove from fire. Let the eggs sit in hot water. Set aside.

In a wok, over medium-high fire, put oil. Heat moderately. Fry the bananas by three batches. Drain in paper towels.

Back to the pan, add garlic. Saute until rich golden brown. Follow with onion and tomatoes. Saute until very soft. Mash.

Add beef and black pepper. Mix. Lid on. Cook for 5 minutes. Pour in the white wine. Let it cook for 5 minutes again, this time, without stirring.

Put the soy sauce. Cook for 2 minutes. Add the rice wash, tomato sauce and pickles. Stir. Cover tightly. Bring to boil. Then, decrease fire to very low. Simmer for 1-1/2 hour.

Meanwhile, Change the water of the quail eggs in the pan until it's not hot any more. Shell. Put the quail eggs together with the fried bananas.

Back to the simmering beef, add in the cheese and bay leaf. Mix immediately. Lid tightly on again. Continue simmering in a very low fire for another hour.

Increase fire to high, dump in the fried bananas and shelled quail eggs. Stir gently. Bring to boil. Immediately remove from fire.

Serve.

Chico

Chico fruits are eaten fresh when ripe. It bears fruit most months of the year and can be grown in many parts of the country. It came from a prolific tree. The fruit is rich in calcium, phosphorus and iron. The native variety, also known as, "Pineras", it bears small fruit about 100 grams each.

"Fried Rice Arroz Ala Cubana "

Good for 3-5 servings.

Ingredients:

• 2 tbsps cooking oil
• 3 cloves garlic, finely pounded
• 1 medium red onion, finely minced
• 3 pcs eggs
• a good pinch of salt and pepper
• 1 tbsp liquid seasoning
• 5 cups cooked rice
• 1 heaping cup of Arroz ala Cubana (recipe here)

Procedure:

Heat the wok over medium-high fire.

Meanwhile, in a large bowl, mash the cooked rice until grains separate. Dump in the leftover arroz ala cubana. Sprinkle lightly with salt and pepper. Mix well. Set aside.

In a small bowl, break the eggs. Put some salt. Beat until frothy.

Back to the wok, put oil. Add garlic. Saute until golden brown. Follow with onion. Saute for 30 seconds. Put the beaten eggs. When almost done, put the rice mixture. Add the liquid seasoning. Immediately mix until well-blended. Lid on. Cook for several minutes, stirring often, or until rice is fluffy.

Serve hot.

Calamares... An Addictive Street Food Nowadays

It's been months now.... we're still going crazy about this food. Though, a few weeks back, it has been reported in the news that it contains formalin. But up until now it hasn't been proven true.... so, what the heck?!

We, Tin, my hubby and I, went out for a walk in our village and we had this for our merienda. Each of us had a full stomach after consuming 10 pcs of calamares and a large size plastic cup of sago't gulaman, for the price of 35 pesos per person only!!! Deliciously addictive yet very cheap.

Walk The Dog....

Kuya Awe taking Luigi for a walk.

another photo here....

"Corned Beef, Cabbage, Carrot, Sweet Potato, Green Beans & Potato Stir-fry"

Good for 4-6 servings.

Ingredients:

• 2 tbsps cooking oil
• 3 cloves finely crushed garlic
• 2 medium (75 grams) red onion, halved & sliced thinly
• 2 tbsps fish sauce
• 1 can (150 grams) corned beef
• 1/2 head (300 grams) cabbage, shredded
• 1/2 pc (40 grams) carrot, julienne
• 50 grams green beans, sliced thinly
• 1 small (100 grams) potato, julienne
• 1 small (100 grams) sweet potato, julienne
• 1/4 pc bell pepper, thin strips
• 2-3 stalks Chinese celery, minced
• 1/2 tsp ground black pepper
• 1 pc pork cube
• 1 can water

Procedure:

In a wok, over medium-high heat. Put garlic, Saute until rich golden brown. Follow with onion. Saute until limp. Pour fish sauce. Cook until it dries up.

Put the rest of the ingredients. Mix well. Cover. Cook until veggies are done.

Serve with any fried fish or meat and rice.

"Sweet Spicy Fried Rice"

Good for 3 servings.

Ingredients:

• 3 cups cooked rice, mash to separate grains
• 3 pcs skinless longganisa, cubed (left-over from last night's dinner)
• 1/2 pc (40 grams) of a small carrot, finely minced
• 1/4 pc (a heaping tbsp) of a small red bell pepper, seeded & finely minced
• 1/4 tsp dried pepper flakes
• 1 pc finger chili, seeded, halved & sliced
• a good pinch of fine salt
  
• 1/4 tsp ground black pepper
• 2 tbsps cooking oil
• 3 cloves garlic, finely pounded
• 1 medium red onion, minced
• 2 tbsps banana catsup
• 1 tbsp oyster sauce
• 1/2 tbsp liquid seasoning
• 2 eggs
• 1 stalk leek, chopped

Procedure:

In a large bowl, combine the first-eight ingredients. Mix thoroughly.

In a wok, over medium-high fire, put oil. Heat lightly. Add garlic. Saute until golden brown. Follow with onion. Cook for 30 seconds.

Dump in the rice mixture. Add the catsup, oyster sauce and liquid seasoning. Mix until well-blended. Cover. Cook for 2 minutes.

Make a hole in the middle. Break the eggs. Stir immediately. Mix unto the rice until well-coated. Cover. Cook for several minutes. Stirring every now and then.

When rice is fluffy. Remove from heat. Sprinkle the leek. Mix thoroughly.

Serve hot.

"Arroz Ala Cubana"

Good for 4-6 servings.

Ingredients:

• 6 tbsps cooking oil
• 6 pcs ripe plantain bananas, cut lengthwise
• 2 small pcs (160 grams) sweet potato, chopped
• 4 cloves garlic
• 2 large red onion
• 6 pcs (225 grams) red ripe tomatoes
• 375 grams lean ground pork
• 3/4 tsp ground black pepper
• 2-1/4 tbsps fish sauce
• 1 tbsp soy sauce
• 1 cup water
• 1/2 pc (40 grams) carrot, chopped
• 1/2 pc (15 grams) red bell pepper, minced
• 2 sachets (14.5 each) raisins
• 1/2 tbsp white sugar

thickening agent:

• 1 tbsp cornstarch or tapioca starch
• 3 tbsps water

Procedure:

In a pan, over medium-high fire, heat thoroughly. Put 1/3 of oil, fry the bananas until golden brown. Remove from pan. Drain in paper towel.

Back to the pan, put half of the remaining cooking oil. Heat again. Stir-fry the sweet potatoes until sides are lightly brown. Remove from pan. Retain oil.

Put the rest of the oil in the pan. Add garlic. Saute until golden brown. Follow with onion and tomatoes. Saute until translucent. Mash. Put the ground pork, black pepper, fish sauce and soy sauce. Stir-fry until pork separates and sauce thickens or dries up.

Put water. Cover. Bring to boil. Then, reduce heat to low. Simmer for 12 minutes. Meanwhile, in a small bowl, put the thickening agent ingredients. Mix well. Set aside.

Increase fire to medium heat, put the carrot, bell pepper, raisins and sugar. Mix. Lid on. Cook for another 5 minutes.

Add the sweet potatoes and thickening agent. Mix well. Bring to boil.

Serve with fried bananas, rice and usually with sunny side up egg, in which this time I did not, we had too much of eggs this week (",)

"Eggy Misua Soup"

Good for 6-8 servings.

Ingredients:

• 3 tbsps cooking oil
• 6 cloves garlic, finely pounded
• 2 medium (70 grams) red onion, halved & thinly sliced
• 2 medium (70 grams) red ripe tomatoes, halved & thinly sliced
• 140 grams lean ground pork
• 1 tsp ground black pepper
• 2 tbsps fish sauce
• 6 cups rice wash
• 2 pcs chicken cubes
• 2 packs (45 grams each) misua noodles
• 1 egg, beaten

Procedure:

In a wok, over medium-high heat. Put oil. Heat moderately. Add garlic. Saute until rich golden brown. Set aside 1/3 of the garlic, will use for garnishing later. Follow with onion and tomatoes. Saute until very limp. Mash. Put ground pork, black pepper and fish sauce. Stir-fry until pork separates and until all liquid evaporates.

Add rice wash and chicken cubes. Mix. Cover. Bring to boil. Put the misua noodles. Lid back on. Let it boil again. Pour beaten egg in a thin stream while stirring continuously. Cook for several seconds. Remove from pan.

Serve hot. Garnish with the toasted garlic for more enticing flavor.

Sa Ugoy ng Duyan (By the Swinging Hammock)

more pictures here....

After having lunch, as I was clearing the table, my hubby was looking for our son. He was alarmed by the sudden quietness, he thought Kulit went somewhere outside without us knowing. Yeah, he's right. Our Little One is outside, in our backyard, by the hammock. He was just resting... (nagmumuni-muni baga!!!)

Cash Advance and Quick Loans

Financial emergencies struck people without any warning. Be it health-related, accident, due loans you forget to monitor, credit card dues, rental dues, and the likes. When this happen and you don't have money to spend, where do you usually go for help? Most people borrowed money from friends or relatives. But what if the same people you run for help has exactly in the same situation like yours, or much worse?

Your best choice, of course, is to make a cash advance from the company you're working with. But some companies will only give you cash advance of a certain amount that will not fit your urgent needs.

The next best choice would be to go to lending institutions. Pawnshops for one, will give you cash upfront, but of course you need to pawn something valuable before they give you money, and most of them charge high interest rates. How about banks? Bank is useless for quick loans. They have also minimum loan amount not appropriate for your urgent needs.

There are also other lending companies that only require basic requirements for loan approval. One of them is the Cash Advance 1500. They give fast and unsecured payday loans in times when you can’t wait for pay day. They offer different quick loan packages that will suite your needs and your capacity to pay. They will even allow you to "rollover" your loan on the next payday.

This is a sponsored post.

"Pork, Banana & Tomato Dish"

Ingredients:

• 2 tbsps cooking oil
• 1 medium ripe plantain banana, slice at 1/4" thick
• 2 big cloves garlic, crushed
  
• 1 large red onion, minced
  
• 2 medium (80 grams) red plump tomatoes, minced
  
• 1 small (80 grams) potato, 3/4" cube
• 1/2 pc (40 grams) of small carrot, 3/4" cubed
• 1 slab (250 grams) pork belly, cut int 1" cubed
• 1/2 ground black pepper
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 3/4 cup water
• 1 tsp white sugar

Procedure:

In a non-stick pan, heat moderately over medium-high fire. Put oil. fry the banana until both side are lightly brown. Remove from pan. Drain in paper towel.

Back to the pan, saute the garlic until golden brown. Follow with onion and tomatoes. Cook until very limp. Mash.

Add the potato and carrot. Stir-fry for 30 seconds. Put the pork, pepper, fish sauce and soy sauce. Cook for several minutes or until sauce thickens.

Add water and sugar. Mix. Cover. bring to boil. Then, lower heat to low. Simmer for 20 minutes. Put fried bananas. Cook for another minute.

Serve with rice.

Long-Si-Log

Longganisa-Sinangag-Itlog
(fried native sausage, garlic fried rice & scrambled egg)

"Ginisang Upo" (Bottle Gourd Saute')

Ingredients:

• 2 tbsps cooking oil
• a cup (200 grams) pork belly, cubed
• 4 cloves garlic, finely crushed
• 2 medium (70 grams) red onion, minced
• 2 large (100 grams) red plump tomatoes, minced
• 1 large (1.8 kg) bottle gourd, cut into 1"x 1/8" cubes
• 3 tbsps fish sauce
• 3/4 tsp ground black pepper
• 1 pc pork cube
• 1 cup water

Procedure:

In a large wok, over medium-high fire. Put the oil and pork. Stir-fry until pork is lightly brown. Remove from pan the pork. Retain the oil. Put the garlic. Saute until golden brown. Follow with onion and tomatoes. Saute until very soft. Mash. Put the bottle gourd. Stir-fry for a minute. Add in the fish sauce. Sprinkle the pepper. Mix. Cook until aromatic. Pour water. Put the pork cube and fried pork . Mix well. Cover. Cook until veggie is soft.

"Pangat na Malacapas sa Kalamansi" (Majorra Poached in Philippine Lemon, Ginger & Chili)

Ingredients:

• 60 grams ginger
• 2 pcs finger chilis
• 600 grams majorra (malacapas), gutted
  
• 2 tsps iodized coarse salt
• 12 pcs (160 grams) Philippine Lemon (kalamansi)
• 3 cups rice wash

Procedure:

Pound the ginger. Place half of it at the bottom of the claypot. Put a piece of finger chili. Put the fish accordingly. Sprinkle with salt evenly. Squeeze the kalamansi over the fish. Put the kalamansi skin and seeds in a bowl. Add the rice wash in it. Mash. Pour and strain over the fish. Put the last piece of finger chili and the rest of the ginger.

Swirl the pot gently to mix all the ingredients. Cover. Place over medium-high fire. Bring to boil. Cook for a minute.

Serve immediately, with rice and fish sauce for your dip.

Baby Lizard

another picture here....

While watching the television, Tita Andeng gave a big shriek! Something cold dropped at her foot. It was a baby lizard. She grabbed the little thing and played with it. She even made sure my kiddo got a good look at it. But after awhile, I made sure they let the baby lizard go. Why? It helps eats insects, specially mosquitoes which is abundant nowadays because of the weather.

"Quick Ground Pork and Pineapple Recipe"

Ingredients:

• 2-3 tbsps cooking oil
• 3 cloves garlic, crushed
• 1 med (35 grams) red onion, minced
• 1 small (75 grams) potato, chopped
• 1/2 pc (35 grams) of a small carrot, chopped
• 300 grams lean ground pork
• 3/4 tsp ground black pepper
• 2 tbsps fish sauce
• 1 cup water
• 1 tsp white sugar
• 1 can (234 grams) pineapple tidbits
• 6 pcs (60 grams) green beans, chopped

Procedure:

In a pan, over medium-high heat. Put oil. Saute garlic until light brown only. Add the onion. Cook until soft. Put the potato and carrot. Stir-fry for a minute. Follow with ground pork, pepper and fish sauce. Cook until pork changes color and fish sauce is very aromatic.

Add water and pork cube. Mix. Cover. Bring to boil. Then, reduce heat to low. Cook for 12-15 minutes.

Increase heat to medium. Put the sugar, pineapple tidbits, pineapple syrup and green beans. Cook for a minute or until green beans are half-done only. Immediately remove from pan.

Serve as rice toppings.

"Mighty Meaty Caldereta" (Spicy Pork Back Ribs & Tomato Stew)

Ingredients:

• 4 tbsps cooking oil
• 1 big head garlic
• 2 large (100 grams) red onion
• 1 kilo of choice-cut pork back ribs
• 1 tsp ground black pepper
• 1/2 tsp dried pepper flakes
• 1-2/3 tbsp white vinegar
• 3 tbsps soy sauce
• 2 cups rice wash or water
• 1 pouch (115 grams) tomato sauce
• 2-3 tbsps cheddar cheese, minced
• 1 large red bell pepper, seeded & cut into strips
• 1/2 can of liver spread

Procedure:

In a wok, over medium-high fire, heat moderately. Add the garlic. Saute until golden brown. Follow with onion. Saute until very soft. Dump the pork, black pepper and pepper flakes. Stir-fry for 6-8 minutes. Pour in the vinegar. Let it boil without stirring. Cook until very aromatic or for about 4 minutes or so.

Put the soy sauce. Mix. Cook for another 2-3 minutes. Add the water, tomato sauce, cheese and bell pepper. Cover. Bring to boil. Then, reduce fire to very low. Simmer for an hour.

Add the liver spread. Mix thoroughly. Lid back on. Cook for another 20-25 minutes.

"Bacon Fusilli Carbonara"

Ingredients:

• 400 grams fusilli pasta
• 1 tbsp butter, cubed
• 1 tbsp light olive oil
• 200 grams bacon, cut into two
• 2 cloves garlic, finely minced
• 1 pc (75 grams) white onion, finely minced
• 250 grams lean ground pork
• 1/2 cup white wine
• 1/4 tsp fine salt
• 1/2 tsp ground white pepper
• 1/4 tsp dried oregano & some more for garnishing
• 1 tetra pack (250 ml) all purpose cream
• 1 can (10 3/4 oz) cream of chicken condensed soup
• 1/4 cup grated cheddar cheese
• 1/2 can water

Procedure:

Cook pasta as directed but do not splash with water. Otherwise, just strain. then, while hot toss with butter until well-coated. Set aside.

Meanwhile, Fry very lightly the bacon on both sides, this will only take a few seconds. Do not brown. Remove from pan. Retain the oil. Add the olive oil. Put the garlic and onion. Saute for 30 seconds. Dump the ground pork, salt and pepper. Stir-fry until ground pork separates and changes in color. Pour the white wine. Cook until the alcohol evaporates.

Sprinkle the oregano. Add the cream, chicken condensed soup, cheese and water. Mix. Bring to boil. Put the buttered fusilli and bacon. Toss.

Serve. Top with some more oregano.

Special Sunday with the Kids!

After my Little One's birthday bash, his cousins spent the night here in our home. The house was a mess but it was great. All the kids were running around like crazy. They munched the mango torte cake, a birthday present from Bobby. I didn't mind at all. Before going to sleep, they watched "Quija", a Filipino-horror movie. Eventually while watching, they all fall asleep except from Pin-pin who stayed at my computer, doodling with it.

our house became a refugee camp.... hehe!

Would you believe as early as 6.30 in the morning the kids were all awake. I went to bed at around 4.30 am. I guess, it's okay. This will only happen once in a blue moon that the kids are all here. We had pandesal, sunny side up egg and coffee for breakfast. After that, they just watched, teased around. Tita Andeng became the victim, she was swung back and forth like a piggy... hahaha! just look at the picture!

swing... swing... piggy Andeng!

I prepared lunch before going to SM-Mall of Asia as planned. We had my "Fiesta Caldereta" and "Bacon Fusilli Carbonara". It will be posted after this entry. Also, this is some kind of advance birthday celebration for my hubby's birthday this coming November 30.

While I was cooking the kids were taking a bath one by one.... It took me an hour and a half to finish. By that time, they were all dressed up. We only have one bathroom... imagine that?! A dozen kids, my hubby and I.... whoaaahhhh! Now, I know the feeling of a big family! (",)

how old are you?!!

My hubby with the kids

chicha time!!!

We went to MOA at around 1 pm, when we got there. We went to Ocean View, we went out, on the side of Manila Bay. Yeap! at the scorching heat of the sun! Then, we went to Tom's World, the kids played. I even went ga-ga over 1-peso play machine, don't know its name. It's the machine that you drop 1-peso, then, it will push the bunch of 1- peso that had been dropped there. Then, if it drops. You get Tom's World tickets or prize items. I spent over 300 pesos but I'm glad to say, I got a lot of Tom's World tickets, plus 50 points and a swatch wristwatch.... not bad!!!

going to SM-Mall of Asia (GJ, Pin-pin and Kulit)

taking a rest....

@ Tom's World

Sad to say, the kids decided to go home at around 4 pm. If they didn't, they will get to Bulacan late already, travel time is 2-3 hours. My hubby bought the kids pizzas for their baon in the bus. Kulit wasn't in the mood to even say goodbye to his cousins... he was so tired and thirsty. Tita Andeng made sure the kids got to the bus terminal, GJ accompanied her.

My Little One with Frosty, the Snowman

Indeed, a very special Sunday with the kids!

click here for the ocean view picture....

Kulit's 8th Birthday..... A Surprise Party!!!

Two days before my Little One's 8th bday, my hubby and I, decided to have it at Mc Donald's Las Pinas rather the first planned pajama party in our home with his cousins and looban kids only. We also decided not to tell Kulit about the change of plan. It was a hectic two days of preparing his give-aways and inviting his friends without him knowing while juggling his Kumon and Skating schedule. Every friday, we're at the rink for his skating lessons and practice. I'll just let the pictures tell you how the party went.... I'm glad to say my kiddo was really surprise and happy (",)

the birthday boy!

Kulit's birthday presents

On the day of my Little One's special day, he was so excited about the pajama party! He even wrote on a piece of paper to remind me the details for the party... like the food, balloons, invited guests and specially the games. I just nodded and told him, "don't worry, it's under control!". He didn't had any ideas the plans for his birthday had changed. The surprise birthday party was scheduled at 7 pm. I made his invited guests to come in blue-colored clothes and to be there at 6.30 pm. Well, I needed them for the big shout... to say "SURPRISE!!!" before the party begins. Kulit was so overwhelmed that he wasn't able to say anything, he just smiled and waved his right hand like a beauty queen (nag-feeling ta-ar-tits!!! hehehe). Then, he ran to Ate Kaye and hugged her!

Kulit with Mc Donald's Hamburglar and Ronald Mc Donald mascots.

Kulit & his silly cousins!!!

Addams Family

party people!

more photos here....

The party was great. Everybody had fun, specially the kids. It was worth all the white lies I told my kid... well, if I didn't. I wouldn't be able to push through with the surprise party!

Thanks for all the re-pa-pips who came for my kiddo's 8th birthday!!! You really made my kid happy!

SUCCESS!!!!

"Sinigang na Bangus sa Tunay na Sampalok" (Milkfish in Real Tamarind Broth)

Ingredients:

• 5 cups rice wash
• 150 grams tamarind fruit (sampalok)
• 1 large red onion
• 3 large red plump tomatoes
• 2-3 pcs small pcs native taro (gabing tagalog)
• 5 pcs okra, remove both ends
• 5 pcs string beans (sitaw), cut at 2" length
• 1 small radish (labanos), sliced diagonally
• 2 tsps iodized coarse salt
• 1/2 kg milkfish, scaled, gutted & cut into 5 pcs diagonally
• 1 small eggplant (talong), sliced at 1/8" thick
• 2-3 pcs finger chilis
• half-bunch of swamp cabbage (kangkong), leaves & tender stalks only

Procedure:

In a claypot or earthpot (palayok), put the first-five ingredients. Cover. Over medium heat. Bring to boil. Bubble away for 12-15 minutes. Mash carefully the tomatoes and tamarind fruit.

Add accordingly the okra, string beans, radish, salt and milkfish. Swirl the pot. Cover. Cook for 5 minutes.

Put the chilis and eggplant. Cook for a minute. Follow with swamp cabbage. Cook until done.

Serve hot.

"Buttered Shrimps"

Ingredients:

• 2/3 cup butter
• 1 tbsp light olive oil
• 5 cloves garlic
• 650 grams shrimps
• 1/4 tsp iodized fine salt
• 1/2 ground black pepper
• 1 bottle (355ml) clear soda
• 2 pcs finger chilis
• 1 heaping tbsp cornstarch
• 2-3 tbsps water

garlic-vinegar dip:

• a clove of garlic, finely minced
• salt
• 2 tbsps native white vinegar

Procedure:

Cut the long-like antennae of the shrimps. Wash thoroughly. Place the shrimps in a colander while preparing the other ingredients.

Mix well the last-two ingredients in a small bowl. Set aside.

Pound the garlic lightly to expel the skin. Then, finely mince.

In a wok, over medium-high fire, put the oil and butter. When the butter has almost melted, put the the garlic. Saute until aromatic only. Do not brown.

Add the shrimps. Season with salt and pepper. Stir until shrimps are half-done. Pour the clear soda. Dump the finger chilis and cornstarch mixture. Mix well. Cover. Bring to boil. Cook for several seconds or until shrimps have even orange-color. Immediately remove from fire.

Serve with rice and garlic-vinegar dip.

Kulit's Fave Sandwich

Fried Egg Sandwich

last picture here....

"Pangat na Salay-salay sa Sampalok" (Smooth-tailed Trevally Poached in Tamarind Fruit)

Smooth-tailed Trevally is a member of the fish family Carangidae. Selaroides leptolepis is the scientific name. The color of its body is a metallic bluish-silver, has a broad yellow stripe that runs from the upper margin of the eye to the caudal peduncle. It can grow up to 20 cm long.

It is known to occur throughout the waters of the Indo-western Pacific region, the Persian Gulf , the Arafura Sea, Japan and Philippines, also included the north part of Australia.

It can be found in inshore shallow estuaries and bays, as well as, on deep-water reefs to depths of 50 meters. It can also tolerate freshwater and brackish estuaries. It is usually seen in large schools.


Good for 4 servings.

Ingredients:

• 3 cups rice wash
• 150-180 grams tamarind fruit (sampalok)
• 1 large plump tomato, quartered
• 1 medium red onion, quartered
• 1/2 kilo of smooth-tailed trevally (salay-salay)
• 2 pcs finger chilis
• 2 tsps iodized coarse salt

Procedure:

In a claypot or earthpot, put the 2/3 of rice wash, tamarind fruit, tomato and onion. Cover. Place over medium-high fire. Bring to boil. Lower heat to medium and bubble away for 15 minutes.

Increase fire to medium-heat, gently put the fish one by one, arrange it properly. Add the chilis and salt. Put the rest of the rice wash. Swirl and shake the pot carefully to blend fully all the ingredients. Put the lid on. Bring to boil. Then, let it boil for a minute.

Serve hot and with warm cooked rice and fish sauce, for your dip.

Kulit's 3rd baby tooth

Last night, after almost a year, my Little One lost his 3rd baby tooth (upper left tooth). Yeap, that long!!! We were laughing so hard because he said to us, "pano yan, pano ko ngingiti? may class picture pa nman kami bukas?! i-joke na naman ako ng mga klasmeyts ko!" (we'll have our class picture taking tomorrow, how will I smile ? My classmates will make fun of me again!). I was wondering a kid with his age can become so vain about how he looks? Kids really nowadays are different, their self-expression can make you go nuts! I just assured my kid that everybody, even me, went through losing a tooth or teeth for that matter, that eventually we'll have permanent ones and we should take care of them properly. So that, we can smile always (",)

another photo...