tag:blogger.com,1999:blog-77195832024-03-13T07:11:51.916-07:00baby rambutanAnonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comBlogger262125tag:blogger.com,1999:blog-7719583.post-151268066105474232011-07-23T15:06:00.000-07:002011-07-23T15:11:43.488-07:00if you're here....you are a friend of mine.<br />i transferred this blog to the worst host that could possibly be allowed to operate in the www....basically baby rambutan got kidnapped for ransom and now i'm agonizing about whether i should keep it up, in the long arduous process of transferring and keeping up her presence on the web i feel like i'm a fish swimming against the current.<br />there might be a grizzly waiting to devour me.Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1125181249889829752005-08-28T15:17:00.000-07:002007-09-05T16:52:47.602-07:00a new space..with lots of counterspace and storage, state of the art appliances, and a fresh clean start.<br />the new <a href="http://www.babyrambutan.net/">babyrambutan kitchen</a> awaits you...Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1124887516061271652005-08-24T05:23:00.000-07:002005-08-24T07:49:47.103-07:00upside down cakethis is the first cake i remember eating. my ma must have perfected it and served it as her signature mainstay eye popping dessert to countless family parties. i remember that her sisters (she has seven!) all had almost similar versions: canned pineapple slices which come out on top of a sponge cake base as you flip the pan over. <br />i haven't made this in a very long time--so long that my resident cake critic(#1 son) couldn't remember when was the last time.<br /><br />i'd plucked a plump pineapple out of a very fragrant batch of Chiquita's at a very low price*, and when i sliced off its top the perfume was just so juicy sweet, i was tempted to eat it fresh. by myself heehee.<br />but no i resisted because i'd read it in another cookbook that upside down cake made from fresh pineapples is incomparable. i also used a buttery cake batter.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4103.jpg"><img style="cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4103.jpg" height="150" width="200" border="0" alt="" /></a><br /><br />prepare a 10-inch pan by lightly greasing with butter. preheat the oven to 350F.<br />make the topping: in a heavy sauce pan, melt 4 tbsps. unsalted butter with 1/4 cup tightly packed light brown sugar . mix well until blended and syrupy.<br />spread the topping on to the greased pan. arrange slices of pineapple with maraschino cherries (make sure the fruits are well drained and patted dry).<br />set aside. (additional toppings, which i omitted for my <s>finicky</s>discerningly tastebudded children: raisins, pecans or almonds.)<br />whisk together in a bowl 1 & 1/2 cups unbleached all purpose flour, 2 tsps. baking powder, and 1/4 tsp. salt.<br />mix together 1/4 cup rum, 1/4 cup pineapple juice (if using canned, use the drained unsweetened juice, or from the carton, or orange juice), and 1/4 cup buttermilk.<br />in the bowl of your mixer, cream 6 tbsp. (3/4 stick) unsalted butter, at room temperature, with 1 cup firmly packed brown sugar until fluffy. add 2 eggs, one at a time, beating well after each addition and scraping down the bowl. beat in 1 tbsp. pure vanilla and 1/2 tsp. orange extract or Grand Marnier (orange liqueur).<br />add the dry ingredients to the sugar mixture in thirds, alternating with the rum juice mixture, beginning and ending with the flour mixture.<br />blend well until flour is well incorporated and batter is smooth.<br />scrape down the bowl. <br />pour the batter over the fruit in the pan.<br />bake for 35 to 40 minutes or until cake tester or toothpick inserted in the cake, but not down to the fruit, comes out with a few moist crumbs.<br />let cool in a rack for 10 minutes. set the serving platter on top, flip, and let rest for 10 minutes more. remove the pan. if some of the fruit is stuck to the bottom, just gently lift out w/ a thin spatula and rearrange...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4104.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4104.jpg" border="0" alt="" /></a><br /><br /><br />(based on debbi fields' <span style="font-style:italic;">great american desserts</span>. i omitted the addition of nutmeg, cinnamon and cloves and used a simpler sugar topping).<br /><br />*fellow Filipino foodfloggers...if i say my sentence above out loud, you will find out why i'm shy about speaking American English. apter a while my p's and f's and b's and v's get all wonky!Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1124767879629063002005-08-23T07:57:00.000-07:002005-08-24T08:44:28.206-07:00homey pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4098.jpg"><img style="cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4098.jpg" border="0" alt="" /></a><br />i have to post this most delicious pizza dough that i found from "baking with julia."<br />it never fails to receive standing ovations from my favorite patrons...i think the thinner you can manage to roll it out on a nice stone peel (pizza pan thingy) --the crustier. i don't have one of those though...i just use 2 metal nonstick pans--one is perforated with holes and it comes out really crunchy, the other one just plain solid comes out softer and thicker.<br /><br />the method seems involved and arduous but it really isn't. all it takes is timing: start the dough about 4 hours before you plan to serve. this recipe is enough for 2 10-inch pizzas. one kid friendly and one adult.<br /><br />1 1/2 tsps. active dry yeast, i used Fleischmann<br />1 & 1/2 cups tepid water (80F--use an instant read thermometer, this is important to have the temp right<br />2 tbsps. olive oil<br />2 & 1/4 cups unbleached all purpose flour, such as King Arthur's<br /><br /><br />this is the sponge or starter dough.<br />sprinkle water into the yeast in the bowl of your mixer. stir well until yeast starts to get creamy and let stand 5 minutes.<br /><br />mix in olive oil and pour in 2 & 1/4 cups flour gradually until dough is blended well--texture will be loose and sticky. let rise in a warm place--85F--until doubled, about 1 & 1/2 hours, covered with a kitchen towel, undisturbed.<br /><br />punch down dough with a spatula and in the mixer with a dough hook, add 2 cups flour and 3 tsps. salt on low speed. increase speed to medium and beat 4 to 5 minutes until dough is soft and sticks only a bit to your hands as you work it--add up to a 1/4 cup more dough by the spoonful until it is of right consistency. <br />set on a bowl that has been wiped with olive oil lightly and then turn around and around to coat evenly with the oil. cover with towel again and let rise until double, about an hour and a half more. <br /><br />divide dough into two, and bake pizza one at a time.<br /><br />preheat oven to 475F. roll out pizza on a cool surface (such as a marble slab) and roll out thinly to a round that fits the pan. allow the dough to rest every few minutes as you stretch it out. <br />spread your favorite pasta sauce (we like Classico Roasted Garlic), cover with grated mozzarella, parmesan, or romano, then pepperoni. my kids' all time favorite!<br /><br />(my adult pizza toppings: thinly sliced fresh tomatoes, torn up anchovies, thinly sliced basil and oregano fresh from the garden, thinly sliced fresh mozzarella ball, thinly sliced red onion slivers and freshly ground black pepper. optional: crushed red pepper flakes. ahh! it was heavenly.)<br /><br />bake for 13 minutes until edges are slightly puffed and deeply golden....<br />well worth the extra effort for the freshly baked dough.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4100.jpg"><img style="cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4100.jpg" border="0" alt="" /></a>Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1124660162845720672005-08-21T13:58:00.000-07:002005-08-21T14:36:02.856-07:00okoy(or <span style="font-style:italic;"><span style="font-weight:bold;">ukoy</span></span>) vegetable fritters with shrimp<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN40351.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN40351.JPG" border="0" alt="" /></a><br /><br />it's festival time. if you go to international food festivals around this area you will invariably bump into the Filipino booth where they serve deep fried spring rolls and pancit (stir fried noodle medley). sometimes you get lucky and find okoy.<br />you can use grated papaya, bean sprouts, grated potatoes, sweet potatoes or a combination! i love it with bean sprouts (trimmed rinsed, salted, drained, patted dry) and sweet potatoes <u>and</u> white potatoes, totaling about 4 cups of grated vegetables. i tried a new batter recipe. (adapted from "Asian Cookin", Sallie Morris and Deh-ta Hsiung.)<br />1 cup all purpose flour<br />1 cup potato starch<br />1 tsp. baking powder<br />1 beaten egg<br />1/2 tsp. salt<br />(water to thin the batter as you desire)<br /><br />mix together batter ingredients. you can do this two ways: mix in the grated vegetables into the batter before frying, or pour the batter into a shallow panful of hot vegetable oil, and,working quickly, spoon the vegetables over. constantly scoop the hot oil over the top. as it starts to set add the peeled deveined shrimps and julienned scallions. flip over very carefully.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4033.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4033.jpg" height="175" width="200"border="0" alt="" /></a><br />or you can deep fry the okoy in very hot oil.<br /><br />drain into paper towels and serve with a dip of coco vinegar, garlic, bird chilis and salt and pepper.Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1124516068153192332005-08-20T03:52:00.000-07:002005-08-20T05:25:06.853-07:00gustatory Tagaloga meditative post on the colorful language that i love...many words cannot be translated into English satisfactorily but i will try my best. i also noticed that almost all of the words can be applied to non food contexts, such as to people who behave in ways that leave that flavor in your mind.<br />see i grew up with a lola(grandma) who used to say: tela, add some hot water now!<br />tela: how hot, lol?<br />lola: maligamgam<br />tela: huh? how hot is that lol?<br />lola: malahininga (as hot as the breath you take)....<br /><br />it occurred to me that there are so many words to describe the tastes and textures of food that i had to write them down as i remember them. please feel free to correct me: i am out of practice, as my husband is not Filipino and i am always a phone call away from speaking in my beloved native tongue.<br /><br />masarap=delicious<br />malasa=tasty, flavorful<br />malinamnam=luscious, delectable<br />katakam-takam=appetizing<br />nalalasap=appetizing, lipsmacking good<br />matabang=lacking flavor (also applies to non-food situations, as in describing a person who fails to display enthusiasm or provides a lackluster effort; beware if you detect this flavor in a lover, potential lover, work colleague) <br />matapang (matindi)=strong as in coffee, or to describe intensely flavored food (contrast to above)<br />maasim=sour<br />matamis=sweet<br />nakakangilo=sweet to the point of toothache<br />maalat=salty<br />mapait=bitter<br />maango=smelly old stale?<br />maanghang=peppery, spicey hot<br />mapakla=acrid, leaves an unpleasant coating in the tongue such as when one eats fruit that is not quite ripe or when one witnesses meanness in another<br />nakakasunok or nakakasuya or nakakasawa=inducing a feeling of fullness to the point of nausea, or tiredness from eating the same food over and over again (same feeling you get when you feel like you've blogged the same food over and over again in different guises)<br />malansa=fishy, gamey; also applies to Filipinos who do not acknowledge their roots, according to Jose Rizal<br />madulas=slimey, as in okra<br />hilaw=unripe, uncooked; also refers to a half-baked effort or half-cooked strategy<br />(i.e., the post is so hilaw, it makes you wonder if it's...)<br />hinog sa pilit=refers to fruit that is picked before its prime (did blogger participate in something unwillingly?)and forced to speed-ripen far from the tree; therefore not as sweet or juicy<br />lihi=a pregnant mother's craved-for food; thought to imbue the infant <span style="font-style:italic;">in amnio</span> with the food's qualities. i.e, if it is a sour food, the infant will be of sour countenance. i only remember the craving i had for my 3rd child, which was the Vietnamese beef soup, pho...i don't know yet how that has influenced my #2 son.<br />napaglihihan describes the food for which the mother craved for.<br />makati=induces a scratchy feeling in the throat, such as when anaphylactic shock is about to set in and choke the living daylights out of you for eating a forbidden allergenic food<br /><br /><br />and then there are the words to describe how a person enjoys food;<br />matakaw, masiba=gluttonous (one of the seven cardinal sins,#4 )<br />mahilig=(extreme) fondness bordering on lust(#7 on the list)<br />maganid=avaricious, greedy (#6 and #3 in the list that i had to memorize for the missionary sisters of saint joseph)<br />matipid=skimpy on money, portions or ingredients<br /><br />i will be adding on to this list as i remember my words better. and i will try to add the appropriate accent/emphasized syllable.<br />see. i think if you undertake to do something you can't do it half heartedly.<br />otherwise, don't do it at all. you don't do it for others, you do it for yourself.<br />otherwise don't do it. <br />at all.Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1124422090678351692005-08-19T20:02:00.000-07:002005-08-18T20:48:15.003-07:00puchero story<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4071.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4071.jpg" border="0" alt="" /></a><br />(kuwentong puchero)<br />a chicken and pork version of what we always used to have as beef and pork. interestingly, i adapted this recipe from "Asian Cooking", edited by Sallie Morris and Deh Ta Hsiung, where our cuisine is puzzlingly lumped together with Vietnamese.<br /><br />put 3 chicken leg quarters and 4 country style spareribs (bone in) in a large pot. cover with enough cold water to cover by an inch. bring up to a slow boil, take out meats onto a colander, rinse lightly; discard the broth and clean the pot. yes it seems like a lot of work, but this i find produces a clearer broth.<br /><br />return meats to pot, cover with water again, and bring to a boil. season with sea salt and peppercorns and a bay leaf and let simmer until tender, about 45 minutes.<br />remove spareribs and chicken from broth. separate chicken thigh from drum stick. reserve the broth.<br /><br />in a large saute pan or wok, heat oil and saute 2 garlic cloves, smashed and sliced, 1 sliced medium onion, and 2 tomatoes, minced.<br /><br />stir fry until onions are translucent and tomatoes are meltingly soft. add the chicken and pork and mix gently. pour about a quarter cup of broth and 1 14-oz can of chick peas, drained and rinsed. add 2 pieces of chorizo, sliced on the diagonal, 2 plantains, sliced into 3 inch pieces. (you may also add sweet potato, preferably the purple skinned white fleshed kind, typically labeled Japanese yam).<br />simmer gently until plantains and sweet potatoes are soft, about 12 minutes.<br />season with salt and pepper.<br /><br />to the broth you may add your choice of green leafy vegetables. i prefer to use sliced Napa cabbage and baby bok choy (bok choy muoy) but others you can use are green beans, cabbage, broccoli or sweet pea pods. i also didn't have sweet potatoes on hand so i boiled baby white potatoes in the broth.<br /><br />serve the sauted chicken and chicken pea mixture in a serving platter with bowls of soup, topped with the vegetables, alongside.<br />my kids loved the combination of chicken and sweet plantains and chorizos...they made what i call "rice floats" in their bowls of soup.Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1124120827476568732005-08-18T08:31:00.000-07:002005-08-18T13:50:22.300-07:00Lasang Pinoy #1: joy and pain<span style="font-style:italic;">sa ikauunlad ng bayan, disiplina ang kailangan</span>. (for the country's progress, we need discipline.)<br /><span style="font-style:italic;">tangkilikin ang sariling atin</span>. (buy Filipino)<br /><span style="font-style:italic;">ang Bagong Lipunan</span>. (the New Society).<br /><br />remember these Martial Law-era catch phrases? <br /><br />i grew up with a strong awareness of the political events swirling all around in the years before 1972. i eavesdropped on the adults' discussions and sneaked away with the Philippine Free Press magazines that exposed the payola scandal, Congressman Quinteros, Dovie Beams, the Bloody Plaza Miranda rally.<br />my grandparents were loyal government servants in the presidencies of Magsaysay, Garcia and Macapagal...imagine their disgust, horror, and demoralization as they witnessed Marcos systematically dismantling the democratic processes and openly pillaging the treasury. <br />thus, to them Ninoy Aquino was a living, breathing, hero. they spoke of him as if they knew him intimately, as if he were a close relative. <br />on the declaration of Martial Law i remember that my lola bitterly proclaimed that it was a good thing lolo was gone, or else he would have been picked up and jailed alongside Ninoy for all his vehement opposition to the tyrannical ruler emerging...<br /><br />i can't seem to tell this story without relating it with my lola (grandma).<br /><br />in the spring of 1983 my lola suffered cardiac arrest following her mastectomy in a hospital in upstate New York. she thankfully bounced back and i was summoned to help her recover, taking a leave of absence from my remote job site in the mountains near Morong, Bataan. <br />around this time Ninoy was strategizing for his return home from exile, meeting with oppositionists and expatriates from all over the US. <br />we thought we had a chance to meet Ninoy when he was rumored to be giving a speech near our late great-uncle Miting's place in Norwich, NY. lola was strong enough to travel by then, and we all hied off only to be disappointed. also around that time we watched an interview with Ninoy on American television which greatly thrilled us by his eloquence and charisma. he said he yearned to go back, to touch the people's hands and to just be with the people.<br /><br />so the hope of Ninoy coming home to challenge the dictatorship, the joy of seeing a healthy invigorated ex-political prisoner aboard a plane full of journalists, wearing a white travelling suit...all these dreams were dashed with a bullet to the head.<br /><br />the country was stunned. the assassination was so bold and brazen, as if the perpetrators were completely assured of invincibility. it was the last straw for the Filipinos...most of whom were valiantly bearing hardship, breaking their backs, in the name of sustaining their families, in the midst of the harsh military regime masquerading as the New Society.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/ninoyboston.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/ninoyboston.jpg" border="0" alt="" /></a>ninoy packing up at his home in Newton, Ma. (photo from "Aquino", <span style="font-style:italic;">World Leaders</span> Series, Howard Chua-Eoan)<br /><br /><br />joy and pain, sunshine and rain...<br /><br />for the first Lasang Pinoy food event cooked up by <a href="http://karen.mychronicles.net">Karen</a> and <a href="http://stefoodie.net">Stef</a> i post two humble dishes that my lola prepared always together. she had many combinations: pancit luglog always with sinigang (tamarind soup), kare kare with adobo. puchero with broiled eggplant salad. no telling how the combinations came about but we just happily ate them. monggo guisado(stir fried mung bean) and lola's plain escabeche(sweet and sour fish sans embellishments) are two healthy and economical dishes that is typical of a home cooked meal, the kind that one would have on an ordinary day, or on a day when one sought comfort from sorrow.<br />it is unthinkable to have one without the other.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3983.jpg"><br /><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3983.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4001.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4001.jpg" border="0" alt="" /></a><br /><u><span style="font-weight:bold;">homely escabeche</span></u><br />1 cleaned and gutted white fleshed fish, preferably milkfish, or sea bass, grouper, salted<br />3 garlic cloves, smashed and minced<br />1/3 cup shredded ginger<br />1 whole onions, sliced thinly<br />2 tsps. conrstarch dissolved in 2 tbsps. water<br /><br />rice vinegar<br />granulated sugar<br />soy sauce<br /><br />pan fry the fish, about 4 minutes per side, depending on its size, in a pan with vegetable oil. drain off excess oil. set aside to cool.<br />the proportions of vinegar, soy and sugar are according to your taste. i start off with equal amounts of each, then taste until it is to my liking. add water if necessary.<br />heat the solution to simmering. meanwhile stir fry the garlic, onions and ginger until fragrant. add the soy solution, bring up to a slow boil, and add the cornstarch mixture. stir until thickened. season with salt and pepper.<br />pour the sweet and sour sauce over the fried fish.<br /><br /><span style="font-weight:bold;"><u>monggo guisado</u></span>:<br />1 cup mung beans, rinsed, drained, boiled in 6 cups water until soft<br />4 cloves garlic<br />1 medium onion<br />2 tomatoes<br />1/2 lb. fatty pork<br />1/2 lb. shrimps, shelled, deveined, chopped<br />2 tbsps. bagoong (preserved bottled shrimp fry)<br />1 cup shrimp extract (pound the shrimp heads and shells and pour luke warm water over a strainer)<br />a cup of young pepper leaves, or a pack of frozen pepper leaves<br /><br />put the fatty pork in a wok with enough water to cover. add salt and pepper, bring up to a boil, then when the water is almost gone, turn up the heat and brown the pork. remove to a plate and drain over paper towels.<br />in the rendered fat from the pork (add vegetable oil if it is too little), saute garlic, onions, tomatoes. add the extract, pork , and bagoong.<br />mix well and let simmer 5 minutes. add the monggo with its liquid, stirring constantly. add the shrimp and when it is pink and firm, add the pepper leaves.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/avsecom.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/avsecom.jpg" border="0" alt="" /></a><span style="font-weight:bold;">never forget</span><br /><br />"<span style="font-style: italic; font-weight: bold;font-family:trebuchet ms;" >A time comes in a man's life when he must prefer a meaningful death to a meaningless life. I would rather die on my feet with honor, than live on bended knees in shame</span>."<br />--Ninoy Aquino, from speech at his trial.<br /><br />i returned to work. i remember the sultry Sunday afternoon when it happened. i felt a heaviness, hopelessness, disgust. unfortunately i was never able to witness the rallies and demonstrations; there were very few television sets in the place where i worked. word was sent up by my parents to stay put.<br />lola was back in Manila by then. <br />she lived three more years to see the day when Ninoy's widow would triumph over Marcos. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/jubilation1.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/jubilation1.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/laban1.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/laban1.jpg" height="170" width="195"border="0" alt="" /></a> "L" right back at you thess!!!Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1124231187814699582005-08-16T14:48:00.000-07:002005-08-16T17:41:32.456-07:00saucy chocolate pudding...or messy cake?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4062.jpg"><img style="; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4062.jpg" height="160" width="215" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4064.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4064.jpg" border="0" alt="" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4067.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4067.jpg" border="0" alt="" /></a><br /><br />this is my second attempt at a saucy chocolate pudding from Jacqueline Bellefontaine's "chocolates" from the how to cook series.<br /><br />my kids love the messy gooey icing on the bottom. the batter is poured into a dish, then on top goes a watery chocolatey sauce. the whole thing bakes together then the sauce separates on the bottom for a pudding like consistency. yum!<br />(the first time i gave in to my self-doubts and let the cake bake longer...the sauce got absorbed by the cake. still great tasting and moist, but not pudding-y at all.)<br /><br /><br /><u>sauce</u>:<br />3 tbsps. Dutch-processed unsweetened cocoa<br />4 tbsps. light brown sugar<br />1 1/4 cups hot boiling water<br /><br />mix together cocoa and sugar well. pour in enough water to make a smooth paste. pour in the rest of the water, whisking well to blend.<br /><br /><u>cake batter</u>:<br />1/2 cup (one stick) butter<br />1 cup plus 1 tbsp. granulated sugar<br />1 & 1/4 cups self rising flour<br />2 tbsp. Dutch-processed unsweetened cocoa<br />1 & 1/4 cups whole milk<br />2 & 3/4 ounces dark chocolate (70% cocoa solids), broken up into pieces<br /><br />preheat oven to 350F.<br />whisk flour and cocoa together. <br />heat milk gently, add chocolate and mix until melted. <br />cream butter and sugar until light. <br />add flour and cocoa to butter and sugar, then add the melted chocolate, beating well, until batter is smooth.<br />pour into greased pan (i used a 2-qt. pyrex oval). pour the sauce on top <span style="font-weight:bold;">without mixing</span>. bake 40 minutes until top is dry but still springy. let stand 5 minutes and sprinkle with pearl sugar (or confectioners' sugar). scoop with a large spoon into bowls.Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1123957109312118762005-08-13T10:45:00.000-07:002005-08-14T17:10:48.533-07:00strawberry raspberry gelatoa visit to my friend <a href="http://www.bimandruth.com/ruth/weblog.htm">mommyspots</a> prompted this experiment. she's been trying out her battery powered ice cream maker <span style="font-style:italic;">that churns inside the freezer, coming up with English rose tea gelato.<br /></span> how cool is that!<br />so i dug out my ice cream book and, under the influence of spots, and tried this gelato. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4031.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4031.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN4040.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN4040.jpg" border="0" alt="" /></a><br />i added the raspberries because <s>they are on sale this week</s> i am a big fan of <span style="font-weight:bold;">tangy.</span><br /><br />3 cups of strawberries (a little less than a quart), washed, hulled, patted dry<br />1 cup raspberries (6 ozs.), briefly rinsed, dried<br />2 tbsps. sugar<br />3 tbps. lemon juice<br />2/3 cup sugar<br />2/3 cup water<br />2/3 cup heavy cream<br /><br />mix 2/3 cup sugar and water in a pan and bring up to a slow boil, stirring until sugar dissolves. cool to room temperature.<br /><br />puree fruits with sugar in blender or food processor. <br />add fruit puree and lemon juice to the syrup, cover, and chill in refrigerator 2 hours.<br />stir in the cream, and freeze according to your ice cream maker's instructions.<br /><br />prepared without a custard base, gelato is lighter, softer, and intensely flavored. the kids really loved the tangy sweetness, perfect for this hot steamy Saturday...<br />(based on a recipe from <span style="font-style:italic;">Sorbets and Ice Creams</span> by Lou Seibert Pappas.)Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1123865516971894652005-08-12T09:30:00.000-07:002005-08-12T20:42:35.536-07:00oysters with ginger and scallionscraving shellfish, i checked out the pint of shucked oysters...they raised the price by a dollar! hmph. still a bargain though--for 8 large pieces you get the dish for much less than ordering at the restaurant, and husband has graciously demurred, it is better. thanks hon.<br /><br />the recipe is from Grace Young's compilation, <span style="font-style: italic;"><span style="font-weight: bold;">The Breath of a Wok</span></span>. it is tucked away under the title "Nevil Lim's Oyster Chicken", using chicken meat. but a closer look at the recipe made me think it'd be perfect for my fat oysters.<br /><br />marinate the pint of oysters (i did not drain off its liquor) in 1 tsp. cornstarch, 1 tsp. canola oil, 1 tsp. rice wine, 1/2 tsp. soy sauce, 1/8 tsp. ground white pepper and a drop of sesame oil. set aside.<br /><a href="http://www.flickr.com/photos/13666278@N00/33553137/" title="photo sharing"><img src="http://photos23.flickr.com/33553137_6cb5632629_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><br /><br /><br />in a small bowl combine 1/4 cup chicken broth, 2 tbsps. oyster sauce, 1/8 tsp. black soy sauce, 1/8 tsp. sugar, 1 tsp. rice wine, 1/8 tsp. pepper, and a drop of sesame oil (notice i don't like to use too much of this strong flavor.)<br />set aside.<br /><br />chop a bunch of scallions into 2-inch pieces, and lightly pound the white parts.<br />finely shred enough peeled ginger to make 1/4 cup.<br />finely slice a clove of garlic.<br />dredge the drained oysters in 1/3 cup of potato starch (cornstarch is a passable substitute) and let dry in a rack for 15 minutes.<br /><br />heat up 1 cup of canola oil (or other flavorless oil) in a wok to 325F (test with a wooden chopstick to sizzling hot). carefully add the oysters, spreading out evenly in the wok. cook 3 to 4 minutes, or until light golden brown, turning with tongs. remove the oysters with a slotted spoon, drain on a paper towel-lined platter.<br /><br />remove the oil and clean the wok. heat it again and add 1 tbsp. of oil. add the scallions and stir fry for 10 seconds. add the garlic and ginger, and stir fry 10 seconds more. add the oysters and stir in the broth mixture swirling and stir frying until just combined and the oysters are warmed through.<br /><br /><a href="http://www.flickr.com/photos/13666278@N00/33553136/" title="photo sharing"><img src="http://photos22.flickr.com/33553136_d5c9f6ee2f_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br />they turned out so sweet and luscious...Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1123808828390168152005-08-11T17:36:00.000-07:002005-08-11T19:54:54.846-07:00fine wheat vermicelli soup with meatballs and green gourd (miswa, bola bola at patola)i've wrestled with this bug so long it seems. i've tried to get rid of it naturally with ginger tea, chicken and ginger congee (rice soup or <span style="font-style: italic;">lugaw) , </span>dozens of throat lozenges and honey ricola, fountains of water...it is one tough bug. i now have the gravelly raspy voice of a heavy cigarette smoker--better than yesterday when i teetered between squeaks and stage whispers--and my ears seem to be stuffed with cotton.<br />there's nothing like feeling sick to make you forlorn for the carefree days of youth, when all you had to do was seek solace from the warmth of a grandmother's lap....so i conjured up more soup visions, despite the sweltering heat, to transport me back to the days when my lola nursed me back from asthma attacks, hives, and the flu.<br />i had to consult with my ma in california for help with this recipe. the result: everyone liked it... i think we cranked up the a/c too high the kittens craved soup as well!<br /><br /><span style="font-style: italic;">miswa con patola et bolabola, ole!<br /><span style="font-style: italic;"></span></span><br /><a href="http://www.flickr.com/photos/13666278@N00/33285182/" title="photo sharing"><img src="http://photos22.flickr.com/33285182_f5dda6fcae_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 100%; margin-top: 0px;"><a href="http://www.flickr.com/photos/13666278@N00/33285182/"></a> <br /><br />i found this beautiful gourd at the market and it smelled like it had just been picked. the scent of <span style="font-weight:bold;">green</span>. they're quite a sight, hanging down from trellises in the summer gardens around here where there are many Asian immigrant neighbors.<br /><br /><a href="http://www.flickr.com/photos/13666278@N00/33285183/" title="photo sharing"><img src="http://photos23.flickr.com/33285183_bf0ecccdd4_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:100%;" ><a href="http://www.flickr.com/photos/13666278@N00/33285183/"></a><br /><a href="http://www.flickr.com/photos/13666278@N00/33285184/" title="photo sharing"><img src="http://photos23.flickr.com/33285184_beb8924d63_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:100%;" ><a href="http://www.flickr.com/photos/13666278@N00/33285184/"></a><br /><br />first start off with making your favorite chicken broth recipe. mine is quite plain, just three chicken "torsos" or about 2 lbs. of chicken bones, or 1 whole chicken leg quarter, with enough cold water to cover 1 inch, seasoned with 1-inch piece of peeled ginger, one peeled shallot, and enough salt and peppercorns according to your liking.<br /><br />bring up to a boil, skim off the scum and simmer uninterrupted about 3 hours.<br /><br />prepare pork meatballs:<br /><br />1/2 lb. ground pork<br />2 tbsps. finely chopped onion<br />1 quail egg (or 1 egg, beaten but use only half; save the rest for another use)<br />a few drops of soy sauce or kikkoman<br />2 tsps. potato starch or corn starch<br />salt and pepper.<br /><br />mix all ingredients well.<br /><br />pinch off a teaspoonful with your fingers and roll around between the palms of your hands to shape into little balls.<br />heat vegetable oil, then pan fry until lightly browned. drain on paper towels.<br /><br />for the miswa soup:<br />2 cloves of garlic, finely minced<br />1/4 cup chopped onions<br />1 green gourd (patola) trimmed of top and bottom and sliced 1/8 inch across into rounds<br />4 ozs. misua (fine wheat vermicelli)<br />saute garlic, onions, and patola in vegetable oil until onions are fragrant and translucent. pour in about 6 cups of strained chicken broth. bring to a boil then lower heat and simmer about 10 minutes until the vegetable is somewhat soft but retains shape. add meatballs and 4 ounces misua(4 bundles from this box) and let boil 1 minute. immediately remove from heat and serve.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.babyrambutan.com/uploaded_images/DSCN3988-783423.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://www.babyrambutan.com/uploaded_images/DSCN3988-778694.JPG " border="0" alt="" /></a>Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1123273156750893992005-08-06T13:08:00.000-07:002005-08-12T10:18:24.076-07:00"detective" work ; shrugging off a bug<span style="font-family:trebuchet ms;"><br />i've been felled by a bug. same one that got #2 son last week when i took him to the pediatrician. we were isolated in the "sick" waiting room where there were four other children languishing with the same symptoms. so of course i shouldn't be so surprised i caught it too...it's just that it's always inconvenient (a luxury? i can't afford) for a mom to get sick, and i always say i'm oxen-like when it comes to resisting these little viruses.<br />i do want to share that my "detective work" has paid off and i was able to find <a href="http://www.boston.com/ae/food/articles/2005/07/27/grilling_for_friends_she_riffs_on_filipino_fare/">a fellow foodie from Boston</a> to invite her to the Lasang Pinoy food blogging event, though her upcoming vacation might prevent her from joining this one. thank you Rachel, for being so nice even as i bugged you at work :) .<br />looking for articles on Filipino restaurants in New York specifically Kuma Inn and Cendrillon, i stumbled upon <a href="http://www.edencanyon.com/">the first and only Filipino-American winery</a>. i can't wait to purchase a bottle to sample! "tangkilikin ang sariling atin..." (a Martial Law-era slogan--let that be a reminder and plug for the upcoming launch of the <a href="http://karen.mychronicles.net/">Lasang Pinoy</a> food blogging event, Aug. 18.)<br />let me shake off this awful bug first...<br />i will probably make a little pot of <a href="http://babyrambutan.blogspot.com/2005/03/of-doodleboards-and-duck-gizzards.html">lugaw</a>, with chicken and ginger shreds, but i'm craving these. in a 14-course lauriat these are usually the highlights # 10, 11, 12???<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3817.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3817.jpg" alt="" border="0" height="180" width="220" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3818.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3818.jpg" alt="" border="0" height="" width="220" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3819.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3819.jpg" alt="" border="0" height="180" width="220" /></a><br />fantasy dishes are from <span style="font-style: italic;" 8="">China Pearl</span>, Boston<br /></span>Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1123120222330393142005-08-03T18:37:00.000-07:002005-08-04T07:35:59.083-07:00"cendrillon"i've been wanting to visit this <br />Filipino restaurant in Manhattan since my friend <a href="http://www.inq7.net/mag/2003/nov/09/mag_2-1.htm">ling</a> told me about it years ago. <br /> now, i know all about the barbeque-han places in Woodside, Queens (Roosevelt ave.) alongside the bakeries and homestyle Pinoy take-out joints. but cendrillon is extra <span style="font-style:italic;">special</span>, like <span style="font-style:italic;">ensaymada</span> (Filipino brioche) with cheese and macapuno(grated "mutant" coconut) .<br />i remember downloading a recipe for black rice paella from there. <a href="http://events.nytimes.com/2005/08/03/dining/reviews/03rest.htm">cendrillon</a>, 45 Mercer Street (Broome Street), SoHo; (212) 343-9012,<br />is now almost 10 years old!!! and i still haven't gone. if you're in the area, please go and sample their fare...in the New York Times review, by Frank Bruni, it says that the chef is now concentrating on traditional Pinoy food versus fusion....read about adobo, kare kare, bibingka, kalamansi, ube, and the fatty duck! <br />i'm going! asap.Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1123025344502153702005-08-02T16:22:00.000-07:002005-08-02T16:29:04.513-07:00blueberry muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3737.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3737.jpg" border="0" alt="" /></a>Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1122777749773549582005-07-31T00:00:00.000-07:002005-08-04T07:54:08.973-07:00IMBB#17: tasteTEA!<span style="font-family:trebuchet ms;">it was P.G. Wodehouse. </span><br /><span style="font-family:trebuchet ms;">my lolo (grandpa) had a library where i loved to hang out as a child. it was there that i discovered all his Jeeves books. my lola (grandma) bought me Jane Austen and Louisa May Alcott books. i read of the rituals and the pinky up and the white gloves and tea cakes and scones...i'd only ever encountered tea as a ginger brew to cure throat ailments before then.</span><br /><span style="font-family:trebuchet ms;">that is why when i got my hands on my mother's teabags--they must have been Lipton--i started having them in big mugs with milk. powdered milk, more often than not. i remember experimenting with calamansi/native lemon squirts, then with milk, then together. ugh.</span><br /><span style="font-family:trebuchet ms;">i met an Englishman who introduced me to Earl Grey. he used to send them up to me from Manila to the boondocks where i used to work, with instructions on adding "just a splash of milk," and thus was sealed my lingering love affair with tea.</span><br /><span style="font-family:trebuchet ms;">then i married into a Chinese family. they drank it with their fancy lauriat-banquets! after every meal! i was told that it helped digestion immensely. with dimsum it is a must. husband canNOT have the dumplings and morsels without the tiny cups of tea. i learned how to summon more pots just by turning the lid just so....</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN39741.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/200/DSCN39741.JPG" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">clement of </span><a style="font-family: trebuchet ms;" href="http://www.alacuisine.org/alacuisine/2005/07/announcing_is_m.html#comment-">alacuisine</a><span style="font-family:trebuchet ms;"> is kindly hosting what promises to be days and days of posts on tea related dishes for this month's edition of </span><span style="font-style: italic;font-family:trebuchet ms;" >Is My Blog Burning? #17.</span><br /><span style="font-family:trebuchet ms;">tea-smoked duck legs and chicken eggs...this i first encountered in an ancient issue of Gourmet magazine found in our second apartment. i served it to my in-laws who pronounced it a winner and since then i've contributed it to many a </span><a style="font-family: trebuchet ms;" href="http://babyrambutan.blogspot.com/2004/12/tea-smoked-duck.html">family gathering</a><span style="font-family:trebuchet ms;">.</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3946.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3946.jpg" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">for the same price as a whole duck, 6 duck legs proffer more meat and palatable skin, we now conclude.</span><br /><span style="font-family:trebuchet ms;">roast 2 tbsps. coarse sea salt and 2 tbsps. peppercorns in a heavy saucepan or wok until fragrant. let cool and rub into 6 duck legs. cover tightly with foil, store in refrigerator overnight.<br /><br /><span style="font-family:trebuchet ms;">if you want the smoked eggs:</span><br /><span style="font-family:trebuchet ms;">set 3 large eggs in a pot with cold water to cover by a half inch. turn up burner to medium and bring up to a boil. turn off the water and set the timer to 3 minutes.</span><br /><span style="font-family:trebuchet ms;">immediately remove from heat and let run under a cold water tap. carefully peel the eggs and set aside to cool completely. soak in 2 tbsps. soy sauce, 1/2 tsp. sugar, 1/2 tsp. sesame oil and 1/2 tsp. salt. turn eggs to coat evenly.</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3951.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3951.jpg" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">wipe off salt and peppercorns from duck legs. <br /><span style="font-style:italic;">steam duck legs over a rack, with water coming up to 3/4 inch in the pan, in a platter, for about 45 minutes or until meat thermometer registers 160F. let cool completely to room temperature before smoking.</span></span><br /><br />set duck legs and hard boiled eggs over rack in a roasting pan (or wok) with a tight fitting lid which has been fitted with aluminum foil. sprinkle 1/4 cup black tea leaves (i used oolong) and 1/4 cup raw long-grain rice, 1 tbsp. brown sugar, 2 large pieces of dehydrated citrus peel. cover with a large piece of aluminum foil tightly then cover with the lid.</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3952.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3952.jpg" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">i used a cheap little single burner, OUTDOORS, because we do not have a ventilator/extractor hood. our 110 year old house cannot take it.</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3955.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3955.jpg" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">heat the burner up to high and smoke for about 4 minutes. the duck legs and hardboiled eggs should brown by then.</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3965.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3965.jpg" alt="" border="0" /></a><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3970.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3970.jpg" alt="" border="0" /></a><br /><br /><br /><span style="font-family:trebuchet ms;">...and green tea ice cream! my all time favorite, one of many green coloured ice creams i adore...<a href="http://babyrambutan.blogspot.com/2005/07/pandan-ice-cream_15.html">pandan</a> and pistachio among them.</span><br /><span style="font-family:trebuchet ms;">i tried this first in a Japanese sushi restaurant in lower Manhattan, and i have tried it deep-fried. once. the flavor is deep and smokey and leafy. an acquired taste yes, but quite addictive.</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3978.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3978.jpg" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;">(from </span><span style="font-style: italic;font-family:trebuchet ms;" ><span style="font-weight: bold;">Gourmet</span></span><span style="font-family:trebuchet ms;">, July 2002)</span><br /><br /><br /><span style="font-family:trebuchet ms;">2 cups heavy cream</span><br /><span style="font-family:trebuchet ms;">1 cup whole milk</span><br /><span style="font-family:trebuchet ms;">1/4 tsp. salt</span><br /><span style="font-family:trebuchet ms;">6 large eggs</span><br /><span style="font-family:trebuchet ms;">2/3 cup sugar</span><br /><span style="font-family:trebuchet ms;">2 tbsps. matcha (powdered Japanese green tea)</span><br /><br /><span style="font-family:trebuchet ms;">bring cream, milk, and salt to a boil in a 3 to 4 quart heavy saucepan and remove from heat.</span><br /><span style="font-family:trebuchet ms;">whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spooon, until thick enough to coat back of spoon and registers 170 F on an instand-read thermometer (do not let boil).</span><br /><span style="font-family:trebuchet ms;">immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. chill covered, until cold, at least 1 hour.</span><br /><span style="font-family:trebuchet ms;">freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden. </span><br /><span style="font-family:trebuchet ms;">daughter's garnish is green tea pocky; we spirited away two </span><a style="font-family: trebuchet ms;" href="http://babyrambutan.blogspot.com/2005/04/madeleines.html">madeleine</a><span style="font-family:trebuchet ms;"> cookies from big brother...perfect foil for the mildly bitter and smokey aft</span>ertaste of matcha.<br /><br />thank you to <a href="http://desarapen.blogspot.com">celiaK</a> for pointing out my error of omission of a very important step!!! steaming the duck legs....i've added it in italics above...mea culpa, so sorry, patawad po...*contrite*Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1122664064478231922005-07-30T18:05:00.000-07:002005-08-01T08:21:07.676-07:00pinoy food news and a tasty nibblei've stolen a quiet solitary moment. husband has taken the kids out for the afternoon. wheeee.<br />in between my good housekeeping moments i bring you some tidbits of Pinoy food news.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/rachel%20kelso1.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/rachel%20kelso1.jpg" alt="" border="0" height="160" width="220" /></a><br /><span style="font-size:78%;">photo from the Globe</span><br /><br /><a href="http://www.boston.com/ae/food/articles/2005/07/27/grilling_for_friends_she_riffs_on_filipino_fare">Rachel Kelso</a> of Winthrop and formerly of Newton was featured in the Boston Globe with her riff on Filipino cuisine. her recipe for<a href="http://www.boston.com/ae/food/articles/2005/07/27/spicy_ginger_beef/">spicy ginger beef</a> is based on the humble <span style="font-weight: bold;"><span style="font-style: italic;">humba</span></span>.<br /><br /><br /><a href="http://karen.mychronicles.net/?p=83">The Pilgrim</a> is hosting the launch of the first Lasang Pinoy Food Blogging Event to commemorate a beloved hero, Benigno Aquino Jr., fondly called Ninoy by everyone. his tragic assassination on August 21, 1983 reverberates and resonates still throughout the archipelago. now more than ever we need to remember what he died for.<br />we hope to highlight the complexities of Filipino cuisine with this food event: how it is so much more than ingredients and processes, and how its preparation reflects values we adhere to, like loyalty, resilience, family, and humor.<br />everyone welcome! please check out the details on Karen's The Pilgrim's Pots and Pans.<br /><br />"<span style="font-style: italic; font-weight: bold;font-family:trebuchet ms;" >A time comes in a man's life when he must prefer a meaningful death to a meaningless life. I would rather die on my feet with honor, than live on bended knees in shame</span>."<br />--Ninoy Aquino, from speech at his trial.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/last%20moment.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/last%20moment.jpg" alt="" border="0" height="180" width="200" /></a><br /><br />(from <span style="font-weight: bold;"><span style="font-style: italic;">Aquino</span></span>, World Leaders Past and Present)<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3937.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3937.jpg" alt="" border="0" /></a><br /><br />the tasty nibble: fried wonton, by husband-ever-helpful.<br />just take your favorite wonton recipe (ground pork or chicken, shrimp, rehydrated black mushrooms, finely chopped water chestnuts, salt and white pepper) and deep fry. our children devour these as quickly as husband can serve them up. i like it with the following dip: Chinkiang vinegar or Chinese black vinegar, shredded ginger, light soy sauce and a drop or two each of chili oil and roasted sesame oil.Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1122460984541579182005-07-29T03:28:00.000-07:002005-07-29T11:31:07.053-07:00fishy dishesif i could i'd eat fish and shellfish most of the time. *sigh* i keep trying to convince the kids there's more to fish eating than fried filleted unrecognizable seafood.<br />i put the recent fish dishes together in this post so it wouldn't seem too hodge podge. or is it too late? :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3933.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3933.jpg" border="0" alt="" /></a></br>another go at the <a href="http://babyrambutan.blogspot.com/2004/11/gravlax-pinay-style.html">gravlax recipe</a> from my Swedish Finn friend, cathi.<br />only daughter tried it, at least. i thought it was great, and satisfied the craving brought on by the trip to Ikea New Haven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3943.jpg"><img style="align:center; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3943.jpg" border="0" alt="" /></a><br><br /><br /><span style="font-weight:bold;">Cantonese steamed fish</span><br />this is one of the whole fish, head and tail intact recipes they agree to try.<br /><br />i zeroed in on the freshest fish (there was no English word though) displayed on ice at the Asian grocers, and immediately thought of steaming it, just like mother-in-law's dish. i dug out the voluminous "the food of China" for authenticity.<br /><br />marinate cleaned, scaled, gutted whole fish in 2 tbsps. rice wine, 1 & 1/2 tsps. light soy sauce, and 1 tbsp. of finely chopped ginger for 10 minutes.<br />prepare 3 tbsps. finely shredded scallions, 2 tbsps. finely shredded ginger.<br /><br />steam fish, along with its marinade, in a large wok or dutch oven with a tightly fitting lid, over simmering water, about 15 minutes (depends on the size of the fish. check for doneness by pricking with a fork--flesh should easily flake). lift fish out of platter onto serving plate and let rest.<br /><br />heat 2 tbsps. vegetable oil to smoking hot. arrange shredded scallions and ginger over fish, sprinkle with freshly ground black pepper, and pour the heated oil all over the top.<br /><br /><span style="font-weight:bold;">stuffed roasted bangus <span style="font-style:italic;">(inihaw na bangus)</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3930.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3930.jpg" border="0" alt="" /></a> <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3932.jpg"><img style=" margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3932.jpg" height="140" width="200" border="0" alt="" /></a><br><br /> <br />there's nothing like the bangus belly. it cooks up so sweet and luscious, whether smoked, in sinigang (sour stew), or marinated and fried (daing). my sister and i used to race to the table when our cook or mother made roasted stuffed milkfish. when she was out on study groups or with her <span style="font-style:italic;">barkada</span>(posse/entourage?)...guess who won? *smirk* <br /> <br />i figured out the way to keep the belly whole : ask the fishmonger just to scale the milkfish. cut all along the backbone and proceed to cleaning (remove the gills and innards carefully to keep the belly intact). rinse well and salt thoroughly. <br />chop red onions and tomatoes (amount depends on the size of the fish) and season with salt and pepper. add bruised lemon balm leaves or cilantro or dill (optional).<br />stuff the belly and wrap with banana leaves or foil. if using leaves, tie all around with kitchen twine. roast over the charcoal grill or in a 425F preheated oven, or under a broiler, turning once, for a total of 20 to 25 minutes or until flesh easily flakes with a fork.<br /><br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3767.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3767.jpg'height="180"width="140"></a><br /><br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3781.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3781.jpg'height="140"width="180"></a><br />wrapped in banana leaves<br /><br />serve with your favorite dip (mine--and my ate's--is vinegar, garlic, bird chili, salt and pepper.<br />others use soy sauce and calamansi/lemon).Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1122044241936376532005-07-26T07:29:00.000-07:002005-07-27T03:23:32.613-07:00a refreshing cooling fruity drink, and a taghave to do so many things at home...as my friend <a href="http://www.thess.nl">thess</a> said, you can tell the manager of the house does not have internet connection when it is meticulously clean.<br />so i have to <span style="font-weight:bold;">destroy</span> the evidence: lint, dustbunnies, murphyfur, and the rest you can just imagine!<br />meanwhile we are sweating it out in another heatwave so my kittens are very parched and scorched. must make cooling drinks and turn on the a.c.<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3927.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3927.jpg'height="180"width="220"></a><br />"snow" maker<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/DSCN3905.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/DSCN3905.jpg" height="180" width="220" border="0" alt="" /></a><br /><br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3928.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3928.jpg'height="220"width="180"></a><br /><br />grated cantaloupe, simple syrup (two to one ratio of water to sugar, heated until sugar is dissolved, then chilled), and "snow" in summer.<br /><br />this "homework" (aaayaaah, i thought i was done with all that? ;p ) is from dear <a href:"http://pinay-expats.com/journal">beng</a> of Dusseldorf <span style="font-style:italic;">(sali ko sa windowshopping benggay dear ha)</span><br /><span style="font-weight:bold;">what are the things you enjoy, even when no one around you wants to go out and play?</span><br />solitude is a precious commodity for me, so i have a lot of fun things i enjoy, as circumstances permit:<br />* i replace a stressful activity with a quiet trance-like chore, like folding laundry, cleaning the fish tank. am a multi-tasking mama.<br />*dicing, chopping, stirring, mashing and bashing. assembling the <span style="font-style:italic;">mise en place</span> for a new dish takes my mind off stresses.<br />* swimming non-stop laps...the ultimate fantasy, for me! ahhh if only. it's just me and the water and concentrating on the strokes and not drowning. i'd build an Olympic length pool in the basement if i could...<br />* dancing, alone, stereo turned up, windows closed<br />* singing along, a la diva to regine, angela bofill, patti austin (my family all hie off to their corners, thus guaranteeing my solitude, heehee)<br />escaping into the Travel Channel or a compelling book<br />bad de-stresser, terribly hard to give up: potato chips and beer.<br /> <br /><span style="font-weight:bold;">what lowers your stress/blood pressure/anxiety level? make a list, post it in your journal.</span><br />cozaar, metoprolol, hydrochlorothiazide, champagne...oh you mean, not imbibables?<br />hmm. first, what causes stress for me?<br />happily the stress of my life is not much, it's just really "meeting deadlines" and being on time. i get distressed by visitors who drop in without warning because i'm a horrible housekeeper. <br />it's not good to be a clockwatcher, but i am one, sadly. plus i've had hypertension all my life it seems. <br />i just stop everything, and be quiet and meditate. <br />gaze at my babies, my fish tank, cuddle up with...my cat heehee. i water my plants to relax. i look for a new recipe to tackle.<br /><br /><br /><span style="font-weight:bold;">tag 5 friends and ask them to post it in their blogs.</span><br />oh oh. seems like everyone's been tagged already. <br />i don't know if he'll agree to a tag : <a href="http://prpc83.blogspot.com">braless</a>,.<br /><a href="http://karen.mychronicles.net">Karen</a> so she'll stop and exhale and inhale slowly. i suspect she thrives on deadlines? <br /><a href="http://wifeofthegreengiant.blogspot.com">boks</a> when she comes back from her holiday. all refreshed and tanned.<br />i have a couple of friends who aren't in blogworld i'd love to ask...<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1345/489/1600/beachbunnies.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/1345/489/320/beachbunnies.jpg" height="180" width="240" border="0" alt="" /></a>where i'd like to be: the best place in the world to de-stress...Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1121978221871524732005-07-21T22:37:00.000-07:002005-07-22T03:43:35.336-07:00cookbook meme: tagged by sha!i was given some homework by <a href="http://wanderlust-sha.blogspot.com">schatzli</a>...i enjoy these things because i get to find out about my blog friends and i get to examine myself some more....<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3891.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3891.jpg'></a><br />mein cookbooks<br />1. total number of cookbooks i own. embarrassingly high number. <font size="2"> 109.</font> must weed out. billions of magazines i can't bear to throw/give away<br />2. last cookbook i bought. The Food of China, Deh Ta Hsiung and Nina Simonds.<br /><br />3. last food/cookbook read. Shiok! Terry Tan and Christopher Tan.<br /><br />4. 5 cookbooks that mean a lot to me.<br /> Cake Bible--explanations for the magic of baking<br /> Betty Crocker--sentimental, i referred to it quite a lot as a very young wanna be <br /> cook <br /> Nora Daza's Galing Galing, guide to anyone starting up a pinoy kitchen<br /> Recipes of the Philippines, Enriqueta David-Perez, ed.<br /> Lutuing Pilipino ni Aling Charing--makes me daydream that i'm having a <br /> conversation with my Lola, who never owned a cookbook, who taught me how to cook, <br /> who loved our language greatly.<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3896.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3896.jpg'height="220" width="160"></a><br /><br /><br /> extra: my favorite food books "French Lessons" by Peter Mayle, and the novel <br /> "Five Quarters of the Orange," Joanne Harris.<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN38931.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN38931.jpg'height="220" width="160"></a><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3897.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3897.jpg' height="220" width="160"></a><br /><br /><br />5. 5 other people whom you'd like to see fill in this tag...my blog "kumares": jmom, <br /> celiaK., manang K (yoohoo manang!!!), ting-aling, purplegirl when she comes back to us (am praying for you ms. ppg!)....Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1121978701658320352005-07-21T22:00:00.000-07:002005-07-21T19:10:29.710-07:00food trip loot<a href='http://photos1.blogger.com/img/141/1539/640/DSCN3864.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3864.jpg'></a><br />loot from IKEA: horseradish mustard sauce, marabou chocolate bars, ginger thins (ginger, orange, lemon in a cute tin), elderberry syrup<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3862.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3862.jpg'></a><br />loot from the Reading Terminal market: file powder (ground sassafras! been looking for this for so long--now i can make gumbo!), orange flower water, cherry compote--i adore jars, i collect jars! this one i just couldn't pass up<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3865.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3865.jpg'></a><br />Ethiopian, from Old City Coffee (the hotel coffee packets just would not do)Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1121904815868277732005-07-21T14:27:00.000-07:002005-07-21T11:37:43.143-07:00Philadelphiawe're back from visiting the City of Brotherly Love.<br /><br /><a href='http://photos1.blogger.com/img/141/1539/640/philly.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/philly.jpg'></a><br /><font size=1>image fr <span style="font-weight:bold;"><span style="font-style:italic;">Been There, Saw That</span></span></font><br /><br />on our way we stopped at our favorite superstore for a quick pitstop lunch--it is right at the end of the exit ramp off Interstate 95. New Haven, CT.<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3830.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3830.jpg'></a><br />if you MUST have fast food...Ikea's cafeteria where i had the gravlax platter and my guys had the meatballs and fries. and a round of Marabou chocolate bars.<br /><br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3833.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3833.jpg'></a><br /><span style="font-style:italic;">koi in the suite hotel atrium</span><br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3868.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3868.jpg'></a><br /><span style="font-style:italic;">pampered guests...free breakfast buffet and daily "beverage hours"... swimming in the indoor pool</span><br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3839.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3839.jpg'></a><br />Benjamin Franklin recruited two little Bostonians...<br /><br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3847.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3847.jpg'></a><br />into the Continental Army to fight a worthy war...<br /><br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN385211.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN385211.jpg'></a><br />ring THIS bell<br /><br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3876.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3876.jpg'></a><br />Betsy Ross' kitchen<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3858.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3858.jpg'></a><br />Reading Terminal Market...my heart pounded, i got dizzy, goosebumpy...thanks to the one and only <a href="http://stefoodie.net">stef</a>, she who understands of what i speak, for tipping us off. we'll meet next time for sure, okay stef?!<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3879.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3879.jpg'></a><br />can't not have cheesesteak in Philly. hmmm. i thought, what's the big deal? perhaps i need to try some more.<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3885.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3885.jpg'></a><br />Vietnam Restaurant<br />we'd opted for a Vietnamese dinner instead of Chinese, because the week before we'd had a surfeit from all the family reunion dinners. (of course we found a great dimsum lunch place, the <span style="font-style:italic;">H.K. Golden Phoenix</span>.) <span style="font-style:italic;">Vietnam</span>, a cozy elegant place, with dark woods and soft lights--we felt slightly out of place with our little brood but quickly lost all sense of self-consciousness as we dug in. large portions, reasonably priced. it's always great to be daring and risky and just try someplace new. and find the food up to par! it's right next to the 6th district police station, on 11th and Race Sts.<br /><br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3883.jpg'><img border='0' style='border:2px solid #000000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3883.jpg'></a><br /><br />this is the best bun i've encountered so far...the house special with cha gio, grilled chicken, pork, and sausages (they ran out of the squid and shrimp, hmph!)<br /><br />we enjoyed ourselves immensely. we found it very clean and tourist- and family-friendly. too bad it is far, we want to return again and again. the streets are easy to navigate! the Chinatown is clean! no one honked us despite our touristy pace! the vendors are polite! well i AM comparing it to our hometown ;)<br />800 miles round trip, our elderly minivan has brought us back safe and sound, next year again NOT same time?...we will return when there is no heatwave.Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1121494077669930182005-07-15T23:07:00.000-07:002005-07-16T07:51:46.403-07:00pandan ice creamthis is it.<br />my "orig" recipe born out of some desperation.<br />#2 son took a lick and declared it his favorite when we first discovered it in an Asian superstore in Boston. the only place to get it. <br />*sigh* $1 per bar. steep, albeit quite delicious. i promised to make it for him instead of trekking all the way there (a couple of times they didn't have it and baby boy went "wahhh!") and plunking down the hard-earned cash.<br />yesterday's family reunion cookout for husband's family was the perfect occasion and i ended up giving them a foodie lesson on "pandan" ("you know, it's a kind of grass, screwpine? we use it for giving flavoring and scent," and trotting out the frozen packet of leaves from the freezer). <br />the family pronounced it a winner, worthy of marketing! heehee, i need an ice cream cart and bell. *blush* i'm just so happy that #2 son is now a contented boy and i can claim that i made this up on my own....with a little help from a couple of cookbooks: "Shiok" and "Sorbets and Ice Creams" by Lou Seibert Pappas. <br />the next quest is to score an extra freezer bowl for the krups ice cream maker so i can make more than 1 quart at a time. <br /><a href="http://www.flickr.com/photos/13666278@N00/26262161/" title="photo sharing"><img src="http://photos23.flickr.com/26262161_d245884911_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/13666278@N00/26262161/"></a><br /><a href="http://www.flickr.com/photos/13666278@N00/26260778/" title="photo sharing"><img src="http://photos23.flickr.com/26260778_c99c02dc87_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 1.1em; margin-top: 0px;"><a href="http://www.flickr.com/photos/13666278@N00/26260778/"></a><br /><br />2/3 cup pandan syrup concentrate*, cooled to room temperature<br />1 & 1/2 cups half and half<br />6 egg yolks, beaten<br />1 & 1/2 cups heavy whipping cream<br /><br />in a double boiler, heat the half and half over barely simmering water until scalded. whsik the pandan syrup into the egg yolks. whisk in some of the hot half and half, return the mixture ot the pan, and cook over barely simmering water, stirring constantly until the custard coats the spoon (slightly thickened). immediately place the pan in a bowl of cold ice water and stir to cool to room temperature. stir in the heavy cream.<br />cover and refrigerate the mixture for 2 to 3 hours at least, or until thoroughly chilled. freeze in an ice cream maker according to manufacturer's instructions (for this it took about 25 minutes to get a creamy but firm texture).<br />makes 1 quart.<br /><br />*pandan syrup:<br />1 can pandan juice (Maesri brand) or equivalent of a big bunch of pandan, snipped and processed, placed in cheesecloth, squeezed with water, enough to make 2 cups)<br />1 cup sugar<br /><br />mix and bring to boil, until sugar is dissolved. if you have it, add more pandan cut to 1 inch pieces and add to syrup. simmer to reduce to 2/3 cup (it will be somewhat thick). drain and let cool.<br />add in 1 tsp. pandan essence/extract, if desired.<br /><a href="http://www.flickr.com/photos/13666278@N00/26260779/" title="photo sharing"><img src="http://photos21.flickr.com/26260779_f22e9ff49e_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/13666278@N00/26260779/"></a>Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1121309363710694572005-07-14T14:22:00.000-07:002005-07-14T11:23:11.163-07:00an easy tasty adaptationwe took 6 "kids" ages 19 to 5 out yesterday to the friendly neighborhood mini golf course (free ice cream bonus after 18 innocent looking but somewhat sinister holes)<br />and it was a screaming good time. the five year old finished first but was the <span style="font-style:italic;">kulelat</span> (bottom) scorer...he didn't mind at all, he had so much fun. the winner was the score-keeper so we teased him no end.<br />we cooled off at home, ordered take out, Chinese of course, and i brought this out of the refrigerator, quickly toasting some thawed grated coconut.<br /><span style="font-weight:bold;">maja blanca</span> is a popular afternoon snack lumped in the kakanin section of my memory ...one of the items my ma or lola (grandma) would bring home as <span style="font-weight:bold;">uwi</span> (take home gift) from the wet market. this is what my ma and i came up with years ago when she came to help with birthing the youngest. in trying to figure out how to make our version of tasty maja we tried to guess at how to set it properly. maja is originally made with rice flour but i much prefer the corn-y version. with the use of agar-agar powder and substituting vegetable or canola oil for greasing the pan or mold, or lining the pan with a sheet of washed and gently warmed banana leaf, it could be a palatable dessert dish to bring to a vegetarian pot luck...<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3755.jpg'><img border='0' style='border:2px solid #660000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3755.jpg'></a><br />maja blanca maiz<br /><br />grease the pan (i used an oblong pyrex dish, 7 & 1/2 " by 11") with butter.<br />mix 1/2 cup sugar and 1/2 cup cornstarch. whisk in 1 cup water slowly until well blended.<br />boil 1 14-15 oz. can of cream style corn and equal amount of coconut milk together in a saucepan. whisk in 3 tsps. of agar agar powder and bring to a gentle boil over medium heat. <br />whisk the sugar, cornstarch and water solution again to ensure no lumps, then gradually stir into the corn and coconut milk. stir occasionally and simmer 5 minutes more.<br />let cool slightly then pour into prepared dish. chill in refrigerator until firm.<br />slice on the diagonal and serve with toasted coconut.<br /><br />*schatzli! this is for you...though i haven't tried using agar agar or gelatin for the classic white maja, i think you'll like this. not too sweet.<br />to substitute powdered gelatin, dissolve 2 packets of Knox in 1 cup <span style="font-weight:bold;">cold</span> water stirring until dissolved, then add to boiling coconut milk and corn mixture.Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.comtag:blogger.com,1999:blog-7719583.post-1121211607994131492005-07-12T16:40:00.000-07:002005-07-12T23:12:00.656-07:00a quick onefirst thank you to my friends who still keep dropping by my little kitchen to say hi despite the paucity of my posts...<br />i miss bloghopping so much, but my real life is "happening" all around me right now. i owe a lot of stuff from a lot of nice people, i feel awful! :(<br />thank you too to the talented and prolific <a href="http://www.annalyn.net">ajay</a> for the feature in <a href="http://www.mb.com.ph/TECH2005071139172.html">Manila Bulletin Technews</a> about Pinay Food Bloggers, Part Two... <span style="font-weight:bold;">she</span> has a foodblog too! <a href="http://balutpenoy.blogspot.com">munchin' in manila</a> is a wonderful repository of recipes and restaurant reviews. salamat ajay! it was great fun answering the questions and feeling like a fantasy celebrity for a day! heehee.<br /><br />lately we have been the lucky recipients of takehome and takeout ("doggy bags"--i read these are unheard of in the EU! no super-sizing over there?) from our nearest and dearest. it's a great gift for these summer days when it feels like i should wear a hairnet and a whitecoat as a 24 hour lunch matron.<br />there's a time when i need to get away from all the left overs and i just gotta have something from my secret stash in the deep recesses of my pinay-stocked freezer...so i made this salad today to accompany my <span style="font-style:italic;">Saranggani Bay</span> tinapang bangus (smoked milkfish).<br /><a href='http://photos1.blogger.com/img/141/1539/640/DSCN3748.jpg'><img border='0' style='border:2px solid #660000; margin:2px' src='http://photos1.blogger.com/img/141/1539/320/DSCN3748.jpg'></a><br />salted duck eggs, red onions, and vine-ripened tomatoes salad...liberally sprinkled with freshly ground black pepper. and the forbidden (by husband) cilantro.Anonymoushttp://www.blogger.com/profile/08367038970219118940noreply@blogger.com