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2012-01-08T18:39:00.001+08:00

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Baking Again

2011-06-22T14:17:00.007+08:00

I'm reviving my love affair with baking. Starting with cupcakes. Getting a bit bolder though - trying out cake decorating.

I only bake cookies, pies and bars because most do not need frosting or icing. I have always been intimidated with decorating. Although I never tried, I believed I couldn't do it.

Thanks to Olga Logronio of Cupcakes by Olga for offering her cupcake baking and decorating class. It was enough for me to at least try cupcake decorating. I'm no professional yet but practice makes perfect. At least I'm heating the oven again.

Today's batch is Dark Chocolate Cupcakes. Will post the recipe soon.

Mabuhay ang Arroz Caldo!

2011-06-08T12:39:00.004+08:00

Number one in my list of comfort foods - arroz caldo.

When traveling, I always look forward to Mabuhay Lounge's Arroz Caldo. Yummmmmm! One reason why I only fly Philippine Airlines. I was told that it's Kapitan's (the Lucio Tan) personal favorite as well.

It has chunks of chicken, topped with chopped salted egg, fried garlic and crispy dilis. Then a drizzle of patis and calamansi. Panalo!

I don't really care anymore what will be served in the plane. By the time we board, I'd be so full and sleepy.

Daddy's Lechon Kawali - to die for!

2010-12-23T10:55:00.003+08:00

Our potluck for tonight's homeowner's Christmas party.

Renato's Lechon Kawali

1 kg Pork belly
Water with some salt
Oil

Daddy's secret is the pork. He's very picky and meticulous with the meat he cooks with. He wants it ultra fresh, as much as possible. With this, less seasoning is needed. Just your usual and preferred 'sawsawan'.

Boil pork until soft. Tried asking Daddy how long but he can't determine a specific time. He insists 'just until it's soft.'

Drain meat, wrap in foil and then freeze overnight. Keep the pork broth for nilaga or sinigang.

How much oil is needed? A lot! Make sure that you're able to completely submerge the meat. Ensure that oil is really hot. Smoking hot - literally.

Straight from the freezer, cook meat until skin is crispy. If you wont serve it immediately, wrap again in foil. If you wish to reheat, use a turbo broiler. On high for 10-15 minutes.

Our preferred sawsawan is bagoong isda (not alamang) with calamansi or our new favorite Sukang Pinakurat

I've been getting requests and demands for Daddy's Lechon Kawali. Especially from those who've tasted it. That's why Daddy always has at least one pre-boiled pork inside the freezer. Ready to fry on demand!

Best Raisin Bread - Bag of Beans, Tagaytay

2010-05-02T21:17:00.003+08:00

For years, the best raisin bread for me was Baguio Country Club's until I tried Bag of Beans' today. Fresh from the oven, so soft, and packed with raisins! Be purist or with butter and jam, still heavenly. Now, we don't have to drive 6 hours and spend P6k/night for a night's stay in a hotel; just an hour's drive (less if there's no traffic) and we have really good raisin bread.

Just make sure to enjoy it with freshly brewed coffee.

Home-mixed

2010-04-06T21:56:00.005+08:00

Can't call it homemade. We bought everything and mixed them at home. So home-mixed halo-halo seem more appropriate.

This is how we celebrated Easter, while trying to beat the heat.

Highly recommended. Cheaper than having it in a restaurant or fast-food.

Next time will include minatamis na saba and Erwin's leche flan.

Bye, Jolo

2010-03-17T20:33:00.003+08:00

Another death in the family.

They say it comes in threes. Uncle Bob, Lola Luz, now Jolo.

I hope this is the last in a very long time.

What Would You Do?

2009-03-29T06:46:00.003+08:00

This was MMS'ed by my friend Rodger last Friday with the message "Kasabay ko sa bus. Sasabihan ko ba? (Riding the bus with this person. Will I tell him?)"

Looking at the picture closely, it's a grown man! If this were a kid, I might tell the mother or companion.

Had a good laugh, though.

Tuna Adobo

2009-01-18T17:47:00.004+08:00

I had to figure out what to do with the fresh tuna I still had. I had two 5oz. packs of sashimi and 500 grams of tuna pieces. I was told to stay away from eating raw fish because I’m pregnant, so that’s goodbye to tuna sashimi and kinilaw na tuna – my original plans. I ended up doing my first Tuna Adobo for lunch today.

Tuna Adobo

Ingredients
500-700 grams of fresh tuna
1 head of garlic, minced
2 medium onions, chopped
½ cup light soy sauce
¼ to 1/3 of a 40g sabaw ng sinigang powder mix
Ground pepper
1/3 cup water
Oil for sautéing

Procedure
1. For the marinade, mix soy sauce, sabaw ng sinigang powder, ¼ of the minced garlic, ½ of the chopped onions and ground pepper. Mix until the sabaw ng sinigang powder is completely dissolved.
2. Marinate the fresh tuna for 2-3 minutes. Remove the tuna, drain and set aside.
3. In a hot skillet, sauté the remaining onions and garlic.
4. Add the tuna, and sauté for 3 minutes.
5. Add the marinade and simmer for 2 minutes.
6. Add water. If sauce is too rich, add more water.
7. Simmer for another minute.
8. Serve with steamed or garlic rice.

If you cut the liquid portions in half, this becomes Tuna Salpicao. My kids love adobo sauce so I made sure the recipe is saucy, almost a stew.

I was in the mood for presentation so I fried some garlic and topped the steamed rice with it for garnish.

First Recipe for 2009 - Sweet Chili Garlic Prawns

2009-01-10T08:43:00.007+08:00

A very good friend of mine, Gani Mateos, asked how come I haven't updated my blog with new recipes. Not that I haven't been cooking but I haven't been really paying attention with what I cook. Sad to say, most of the time it's just a chore - to feed the family. Not too much heart into it.

I'm hoping to get my groove back. To start, let me share with you one of the dishes I prepared for noche buena. This was actually an impromptu dish. Kuya Jad and Mhea brought fresh prawns so we just had to find a way to cook them.

So, Gani, here's your first recipe for the year.

Sweet Chili Garlic Prawns

Ingredients
1 kg prawns (any size)
1/4 cup olive oil
2 heads of garlic, finely chopped
1/4 cup butter
salt and pepper
2 tablespoons of sugar
3 siling labuyo, chopped finely, remove seeds if you want.

Procedures
1. Drain prawns well. In the refrigerator or chiller to keep it fresh. At least an hour or 2 before cooking. Otherwise, this recipe will become stew with all the liquid from the prawns.
2. Use a big pan to ensure even cooking of the prawns.
3. Heat pan very well then put oil. Lower fire so as not to burn the garlic.
4. Do not brown garlic! Make sure your fire is low. We just want the garlic flavor infused with the oil. Saute for 3-5 minutes.
5. Add butter, sugar and siling labuyo. Saute/mix well so all favors come together.
6. Add prawns. Cook until all turn orange. Do not overcook. Just wait until color of ALL prawns change.
7. Season with salt and pepper.

If you don't want it too spicy, add the labuyo at the end. You can also use siling haba or the long green chili used for siningang.

I also ordered lechon from Virgilio's (046-4712844, look for Tita Baby), a recommendation of my Tita Nina Medina (aka Lola Obang). It was really good - almost like lechon Cebu! Ate Fiona did her Pakbet - Inang style - which Ate Fiona can only do. Aside from lechon, Erwin ordered Paella from Paella Express, which was ok. Not comparable to paellas of Casa Armas or Terry's but ok for the price.

How To Eat A Very Long Hotdog Sandwich

2009-01-09T08:14:00.000+08:00

Too cute not to post :)

A Happy Happy News

2008-11-29T07:46:00.004+08:00

Image courtesy of The Endowment for Human Development

A few minutes ago I learned that one of my dearest cousins, Nadya, is 8 weeks in the family way! I am just so happy to hear this news.

After the passing of my Lola Luz and Uncle Bob, news of new life brings me so much happiness - overwhelming joy!

Nadz, praying for a safe pregnancy. Enjoy it!

Chubby Cuppy Cake Sam

2008-10-18T19:47:00.005+08:00

I think he's adorable. My two boys, Ren and Irvin, say he's so cute! I think he is!

The Sunshine of Counting Sheep

2008-09-20T17:12:00.007+08:00

I have the privilege of owning a coffee painting of Sunshine Plata. What makes this painting extra especial is Sunshine did it for me. What makes it UBER especial is it came at the right time - I needed it.

Some blogs ago, I wrote something about Counting Sheep. Counting sheep was the only natural way I could doze off. It was a very stressful time - personal and professional. There were so many things going on and it was so hard for me to cope. The hardest part was I kept everything bottled up. I was suffering already and I just didn't want the people around me to know, to be worried. My mind couldn't rest. I was thinking all the time, trying to figure out how to fix everything, how to make things work, how not to mess up. I would lie in bed 10pm and still be awake by 2am. In the morning when I woke, it was like I never slept.

When the painting was finally delivered to me, there was a rush of emotions. I felt so happy and relieved. I felt peace. I was so emotional I started crying in front of Sunshine's brother - it was embarrassing! Sunshine's painting was like an outlet. Although I didn't create it, seeing how beautiful it was unloaded me the emotional baggage I had at that time. Literally, the timing was also perfect. It was delivered on June 27, the day I held one of my biggest projects.

This painting will always remind me that out of struggles and sufferings can come out something beautiful and peaceful.

Thanks, Sunshine.

Irvin's Jingle Bells

2008-09-08T19:23:00.003+08:00

With the "ber" months starting, my youngest son, Irvin, is so excited with Christmas already. Heard him singing a few days ago his own version of Jingle Bells.

Jingle bells
Jingle bells
Jingle all the bells

Just yesterday, he ask me, though, if Santa Claus is real. I told him that the answer is in his heart. If he wants Santa to be real, he will be.

He's only 8. I just feel it's too early for him to stop believing.

How NOT to talk to a Myna Bird

2008-08-10T09:10:00.001+08:00

Picture was taken last Father's Day at Bag of Beans in Tagaytay.

Star Struck with Mark Meily

2008-07-13T08:11:00.007+08:00

I had the privilege of working with Director Mark Meily for a tv commercial. He is so creative, intense, down-to-earth and so so funny.

I was so star struck I just had to have a picture with him. More! I had the storyboard autographed!

Of course, reverse side autographed by Lee Meily, the cinematographer of the tvc. Lee is also very pleasant and nice. Soft-spoken. Always saying "please" and "po" to all her instructions to the crew, and not forgetting to say "thank you" as things get done.

Given the opportunity, I'd work again with the Meilys (together with the whole Spark* team) without thinking twice. Thanks to Ideas Direct for bringing in Spark* to work on the project.

Mabuhay Miles MasterCard - Powered by Allied Bank

2008-07-06T09:51:00.003+08:00

My biggest project so far!

Counting Sheep

2008-05-18T08:29:00.004+08:00

I'm a Sesame Street baby that's why I know what counting sheep is. Until now, it's one of the most effective sleep-inducing methods for me.

Three nights ago I couldn't sleep. I laid in bed at 10pm, by 1am I was still wide awake. I didn't want to open the TV because I'd have more reason to stay awake. Then I remembered, why not count sheep! So I did. I tried three times, on the last set, I think it was on the 26th sheep that I dozed off.

When was the last time you counted sheep?

Image courtesy of Color with S e n y a h !

Gotohan sa Barangay

2008-04-13T10:04:00.006+08:00

When in Batangas must try Gotohan sa Barangay.

We spotted the place on our way to La Laz that's why we made it part of the plan to try it out on our way back home. So lunch we had.

I thought that the goto that was on the menu was the typical goto - porridge with beef innards. Beef innards – that was just it. It was no surprise that everything in the menu was beef – meat, innards, skin and whatnot – being in Batangas. Practically every part of a cow is used and cooked.

If you’re into exotic and just like us – eat what the locals eat to really experience the place – then this is a must-try place.

Gotohan sa Barangay (043-3122616) is a vegan’s hell and a carni’s paradise.

Braised Litid

Severasky

Deep Fried Bituka

Loving La Luz

2008-03-23T18:40:00.012+08:00

We just came back from a really nice vacation at the La Luz Beach Resort in San Juan, Batangas . It's been 3 years since our last "grand" vacation. Three years ago, the family went to Boracay. It was the first time for all of us - as a family and as individuals - to go to Boracay. Aside from it being a usual summer outing/vacation, it was a joint celebration for Irvin's 6th birthday and Renmund's graduation from grade school . We actually made an effort to have this vacation because we were looking forward to starting the construction of our new home. That would not only mean busy, busy, busy, but also money, money, money. So before we started scrimping, we decided to indulge for the last time. Three years passed and with God's grace we've been able to manage. We've been blessed and thankfully able to cope financially.

The kids have been requesting for a beach outing so we decided to finally have another one. We took a 3 day and 2 night package at La Luz. I've heard so many good things about the beach resort and it has always made me curious. Some call it the Boracay of Batangas – at half the cost, how can you go wrong?

The Beach
The beach is not as crowded as Boracay. Thank goodness! I love the fact that we were able to snorkel and see a lot of different fish at the shore – no need to rent a boat and go very far. The water was relatively clean, with a few trash at the bottom and some cigarette butts flouting around – when will people learn to throw their garbage properly! I’ve seen worse in other beaches, I hope and pray the tourists and resort owners will be able to maintain the cleanliness of the beaches of San Juan. Maybe it would help if La Luz constantly reminds its guests to dispose of their trash properly. Most of the time, adults need "nagging" reminders. As for the sand, one needs aqua shoes. Nothing beats Bora sand.

The Accommodation
The Ipil at night
We got a Deluxe Room at P3500 per night at the Ipil. Initially I thought it was a bit expensive but as I googled for other resorts nearby I discovered that this was potentially one of the cheapest. The room we got had two beds and one pullout – enough for the four of us. If you’re “ginawin” like me, bring your own blanket. The ones they have are very thin. The room also had its own toilet and bath. Water supply was never a problem, at least when we were there.

The Service
Everyone was very nice and accommodating. They were very helpful and polite. When Irvin couldn’t find his slippers, they even helped look for it. It turned out that he left it at the dining area. One of the staff put it aside until someone asked for it.

The Food

Superb! At P995 per head per day, with 3 meals + afternoon snacks, it was such a good deal. You don’t even have to make “baon” because you’re always full. My only comment is the breakfast should be served earlier like 6am (they serve it at 7:30am). Coffee should also be free flowing. It’s only available in the morning. It would be nice if it’s available anytime of the day especially for caffeine addicts like me. I specially loved the suman and the chutney. I think I gained 5 pounds in just 3 days! Ouch!

Halo-halo (P40 only!), colas, shakes and other drinks were available at very affordable prices.

The dining areas.

The Massage
Amazing! At P250 per hour, it’s a bargain. The best we’ve had in years. Erwin and I had massages for two consecutive days. It’s a must when in La Luz. It completes the La Luz experience.

Snorkeling and Kayaking
When I was in the water it hit me that the last time I snorkeled was around 10 years ago. No wonder I was not as confident as I used to. I had some sort of a panic attack when I realized that I was far from shore. I didn't notice that I going far, my attention was just on the scenery at the bottom of the sea. When I saw the rocks I felt that I was going to smash against them. Thank goodness Erwin was nearby. He had to accompany swim back to shore. The next two days I was still able to snorkel a bit. Although I was calmer and braver my problem was the jelly fish. They were very small and stung like crazy. I could bear the stinging I was scared of the allergic reaction I could have. Another first time was kayaking. It was fun. Tiring but fun. Erwin is now contemplating of buying our own kayak so we don’t have to rent when we come back.
It was Irvin's first time to snorkel. It was a struggle to make him try it out. He finally tried it during our last day! He was so sorry for not trying it earlier since he only had a few hours to enjoy it. Now he's nagging us go back so he would have longer time to snorkel.

Getting some pointers from Kuya Ren

Finally going to more than 2 feet deep of water

We hope to return to La Luz by April or May. I was told that they’re full all weekends this summer. I hope I can get another vacation leave.

Irvin 's Photographs

2008-02-10T13:56:00.000+08:00

Irvin, my youngest, loves to play with the camera - whether it's a phone cam or Erwin's Canon. Of course, Erwin would always get nervous if it's his Canon Irvin is playing with. Recently, Erwin has been trusting Irvin more with his camera. It's because Irvin seem to be really interested in taking photographs.

Here are some photos Irvin took during our last week's trip to Silang, Cavite. Most pictures he took while he was inside the car, while Erwin and I were going around shopping for plants.

Quesong Puti Meatball Lasagna

2008-02-03T19:49:00.000+08:00

This recipe was inspired by Patsy’s meatball lasagna recipe which was featured on the Today's Show. Of course, I had to make do with the ingredients readily available.

Ingredients
Meatballs
1 kilo ground round
salt and pepper to taste
half a head of garlic, minced
2 eggs
oil for frying

Procedure
1. Mix all ingredients together
2. Form into small balls
3. Fry until brown
4. Set aside

Lasagna
1 Package of lasagna noodles
Marinara Sauce - home-cooked or store bought
5 packs of quesong puti - this is the local variety. Each pack has 2 slices.
1/2 cup of sour cream
1 cup fresh basil, coarsely chopped
1 cup of fresh spinach, coarsely chopped. Alugbati is a good substitute
5 leaves of fresh oregano
1/4 cup queso de bola, grated
1/2 cup grated quick melt cheese
salt and pepper to taste

Procedure
1. Cook lasagna noodles - follow instructions on the packaging
2. In a separate bowl, mix quesong puti, sour cream, basil, spinach, oregano with some salt and pepper.
3. Layer as follows, starting from the bottom
- meat balls with marinara sauce and some grated quick melt cheese
- quesong puti mixture
- meat balls with marinara sauce and some grated quick melt cheese
- quesong puti mixture
4. Cover the 4th layer and top with the remaining grated quick melt cheese and queso de bola and a few meatballs.

NuWave Oven Baking Instructions
1. Cover the top with foil so as not to burn the cheeses.
2. Cook for 10 minutes under P50
3. Cook for another 10 minutes under PH1
4. Remove foil and cook for another 3 minutes under PH1, just to melt and brown the cheeses
5. Serve hot.

Bawai's - Another Cavite's Best

2008-02-03T17:58:00.000+08:00

I first read about Bawai's on inquirer.net. The main reason why I got so curios is its location - Silang, Cavite. Until the discovery of Bawai's, we knew of Silang only because of its rows and rows of gardens along Aguinaldo Highway (which we also frequent by the way).

Last Friday night, Erwin had a craving for another breakfast in Tagaytay. We slept on the idea. The next morning, I decided to read again the inquirer.net article about Bawai's. I googled it too hoping to find its site or at least a review and I found Anton Diaz's July 2007 blog which did the final push to satisfy the Tagaytay breakfast craving.

It was one of the best, if not the best so far, breakfast experience. The food was awesome but the people behind it were exceptional. From the very warm welcome we got from Mr. Ver Tatlonghari at the garden, the privilege of meeting Bawai (Mrs. Tatlonghari) and Paul (this is actually just an assumption because we were not formally introduced but I'm very sure he's the one mentioned on the inquirer article and one of the children because he looks so much like Bawai), and the very accommodating staff.

Mr. Tatlonghari gave us a quick introduction of the restaurant and even provided us with reading materials. As he gave us the menu he warned us that they didn't have any specific breakfast menu and all dishes are authentic Vietnamese cuisines. In case we didn't like anything, he said it's ok if we decide to leave but he would give us coffee first. So nice. Of course, we decided to stay.

Decisions... decisions... decisions... If only we could try everything in one meal.

The complimentary tea to warm our tummies as we decide what to order.

Pho Bo (P195). Not so spicy but enough to keep you warm.

Bung Bo Hue (P195). Like beef mami but way way better. The fresh vegetables, herbs, lime, and noodles give this dish it's character.

Cha Gio (P130). Irvin is a lumpia lover and he specifically ordered this dish. He loved it!

Goi Cuon (P145). Very refreshing! Light, crunchy and tasty.

Ca Phe Sua Nong (P45). Brewed Coffee with sweet milk.

Ban Da Lon. I don't think I will be able to describe how this dessert tastes like. All I can say is it's a perfect finale for a wonderful meal.

The interior was straightforward and elegant.

The view outside was also refreshing.

Teaching Irvin how to use the chopsticks.

Irvin has not stopped telling his Kuya Ren (who decided not to come with us because he made other plans) how delicious his breakfast was. He hasn't stopped asking us also when are we going back. That would be soon, definitely!

Herb and Meat Sauce

2008-01-06T11:04:00.000+08:00

Refreshing. That would be how I can describe this recipe. It was one of the dishes I prepared for Media Noche.

Ingredients
Olive oil
1/2 kg bacon, sliced into small pieces
Leftover Nacho Beef
Onion, chopped
Garlic, minced
Fresh tomatoes, chopped. Use as many or less as you want
Fresh basil, roughly chopped
Fresh sage
Fresh oregano, roughly chopped
Fresh spinach (you can also use young alugbati leaves)
2 cups broth - chicken or beef
salt and pepper

Procedure
1. Heat olive oil and saute onions and garlic
2. Add bacon and saute for 5 minutes
3. Add leftover nacho beef
4. Add tomatoes, cook for 3 minutes
5. Add all herbs except the spinach, stir and make sure the herbs are incorporated with the meat
6. Add broth and simmer for 3 minutes
7. Season with salt and pepper
8. Add spinach and turn of the heat.

Top sauce to pasta of your choice. Serve immediately.

The sauce will not look like your usually creamy or heavy pasta sauce but very tasty and full of character.

Enjoy!

Nu-Wave Pork Chops

2008-01-06T10:48:00.000+08:00

To find out whether it could really cook meat directly from the freezer, I used frozen pork chops in this recipe.

For the marinade, I combined oyster sauce, soy sauce and ground pepper. Dipped each slice of the pork chop on the marinade then placed them on the #4 rack. On high, I cooked each side for 6-8 minutes.

The result was amazing! The meat was very juicy and moist. The taste was wonderful.

Not Just Another New Kitchen Gadget

2008-01-06T10:08:00.000+08:00

Image courtesy of Nu-Wave Oven Pro Official Site

For Christmas, Erwin gave me a Nu-Wave Oven Pro.

I've been wanting to buy one for months but when I got the KitchenAid I decided not to make anymore major purchase for another kitchen gadget.

For me, this is more than just another cooking toy. This is actually what most women want - attention and surprises.

It may not be as expensive as a Rolex or a diamond ring but it's something I really want. But of course, I would love to get any of those too :)

Nachos for Noche Buena

2008-01-06T09:25:00.000+08:00

Image courtesy of Mucho Mucho Nacho

Our Noche Buena was very simple. We pigged out on nachos and dips I got from an old friend, Carmela Litonjua.

Although the cheese and salsa dips were great, it was somehow "bitin" without the meat. So I prepared my own. I'm calling this recipe "Maire's Nacho Beef." Of course, I used the herbs from my garden. Here goes.

Ingredients

1 kg ground lean beef
1 onion chopped
1 head garlic chopped
Olive oil for sautéing
1/2 cup beef broth or water
Salt and pepper to taste
Bunch of fresh basil, chopped
A few sprigs of fresh sage
3 leaves of fresh oregano, chopped

Procedure

1. Sauté onion and garlic until done
2. Add ground beef. Sauté until cooked
3. Add broth to deglaze the pan.
4. Add salt and pepper to taste
5. Add all the herbs

That's it!

Our Pebbles Is Now A Bitch

2007-12-02T20:07:00.000+08:00

Bitch - that's mommy for dogs... for those who do not know.

Pebbles, our toy poodle, gave birth to three female pups yesterday!

It was the second time for me to witness a dog giving birth. The first time was almost 20 years ago when my dog Maggie (an aspin, as in Asong Pinoy) gave birth to one pup. I remember Maggie woke me up and I had to assist her gave birth on my bed. Yes, she gave birth on my bed. Maggie and Skinner (her pup) have both gone to the Rainbow Bridge years ago.

Going back to Pebbles. Erwin had just brought her to the Vet yesterday morning for her prenatal checkup. The Vet said Pebbles could give birth anytime already. True to her words, anytime was just a few hours after. When we noticed something was protruding from her behind, I panicked! Erwin was not around so I had to rush Pebbles to the vet. When I got there, as I laid her on the operating table, out came the first pup. In just 45 minutes, Pebbles gave birth to three pups. The third was the biggest. That was the only time the Vet had to help her out. The Vet practically pulled out the pup.

Pebbles is such a caring mom. Licks her pups clean all the time. One time dog food spilled on her mat and she cleaned it immediately. She's overly protective though. She doesn't like the sire, Peanut, near her pups.

The Pups. Erwin suggested to name the three after the lead actresses of Charlie's Angels - Lucy, Drew and Cameron. Why not?

Irvin with Peanut (left) and Pebbles (right).

Quick and Easy Cupcakes.

2007-11-20T10:48:00.001+08:00

Last night I thought of baking cupcakes. I went through at least four cookbooks and compared different simple cupcake recipes and came up with my own version I call the Quick and Easy Cupcakes. So this morning, I tried the recipe.

Ingredients

Set A – Dry Ingredients
2 ¼ cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
½ teaspoon salt

Set B – Wet Ingredients
½ cup soften butter
1 cup evaporated milk
1 teaspoon vanilla
3 eggs
Pre-heat oven to 350° F for at least 15 minutes

Procedure

1. Combine all Set A ingredients in a bowl and mix at low speed. Make sure to mix well
2. At medium speed, add butter until mixture is grainy in texture.
3. Add milk and vanilla.
4. Add eggs one at a time.
5. Mix well making sure to scrape the sides of the bowl. Do not over beat.
6. Line muffin pan with paper cups.
7. Fill each cup until ½ or ¾ full
8. Can be topped with any of the following: chocolate chips, raisins or nuts
9. Bake for 25 minutes or until done.
10. Best topped with icing or glaze.

Will do further experiment on this. I'm thinking of coming up with coffee or mocha variant. Maybe I can reduce milk to just 3/4 cup and then add 1/4 cup of espresso.

By the way, I forgot to mention that my first love is baking. Even took a basic baking class at the Sylvia Reynoso-Gala Cooking School sometime early 90’s.

My Very Own Kitchenaid

2007-11-20T10:12:00.001+08:00

I have a new kitchen gadget! It’s the Kitchenaid Artisan. My Ate Fiona said that I’m so “mababaw” (shallow) because when I shared with her this news, I told her that one of my “ambitions” have been reached. It’s an ambition because I never thought I’d be able to afford one. Well, at least willingly spend for one. I have two mixers right now but my heart has been yearning for a Kitchenaid.

Thanks to my soon-to-be former coworker and friend Aylwin and his lovely wife Ching, they gave me a really good discount. The unit is used but only five times since it was bought. The Cue couple are migrating to the US so they sold most of their stuff. I think it was Divine Intervention that this gadget was offered to me. They had two kitchen items left – the oven and the mixer. Wanted to buy both but budget does not permit. Besides, I can still work on my very old Elba.

Since I brought this home last Friday, I’ve baked four recipes already! The first three I was not able to take pictures anymore because there was not chance. As in, wiped out by my boys.

Roasted Garlic with Fresh Rosemary and Olive Oil

2007-11-20T09:15:00.000+08:00

I used to watch a lot the Katie Brown show at the Lifestyle channel. That was when we still had cable. Oh yes, our area is not yet serviced by cable companies. Well, we could always get the satellite type but it’s darn expensive. I heard too that signal is intermittent especially during bad weather.

Anyways, one recipe she did was Roasted Garlic. I’m a garlic person. When a recipe calls for garlic, I make sure it has a lot. I gave the recipe a try using fresh rosemary from my herb garden, of course.

Ingredients

6 heads of garlic
Fresh Rosemary
Salt
Olive oil

Procedure

1. Chop off the top of the garlic head making sure each segment is exposed

2. Drizzle with olive oil

3. Season liberally with salt

4. Roast in a turbo broiler for 45 minutes at 400° F.

Once cooked, squeeze out the segments. When mashed, you have Roasted Garlic Butter. Yummy on toasted bread. My leftovers I used for my Chicken in Tarragon Cream Sauce and Alugbati and Pesto (posting this one soon!)

Taken before roasting

Pasta with Chicken in Tarragon Cream and Alugbati

2007-11-19T23:01:00.000+08:00

Tarragon is so easy to grow. With so much in the garden, I am forced to harvest so often and of course use them. One Saturday afternoon of September (yes, that’s two months ago already and I’m just posting it now!), I just had to be more creative with tarragon.
After an hour of surfing the net, I learned that tarragon is mostly used in cream-based chicken recipes. So, I came up with my own. Here it is.

Ingredients

Pasta, cooked according to package directions – I only had spaghetti then. Most of the recipes I encountered made use of flat noodles such as fettuccini and tagliatelle.

Chicken, cut into small pieces – breast is the more popular part, I guess because you don’t have to be bothered with the bones. I had in my freezer chicken intended for Tinola. I used around 1/3 of a chicken here. I marinated the chicken with salt and pepper.

½ cup fresh tarragon leaves – chopped

1 pack/can heavy cream

1 cup Alugbati – there were around three similar recipes I encountered that used spinach. I have spinach in the garden but not enough for the recipe. So I harvested some Alugbati instead. Alugbati, for those who do not know, is a wild/native green leafy vegetable which my mom introduced to me as the Pinoy spinach.

Roasted garlic – I roasted a few heads of garlic the previous day for a pesto recipe. I used one whole head for this recipe. Although, minced fresh garlic will work just fine.

Olive oil and butter for sautéing

Water or chicken broth or pasta water

Salt and pepper, to taste

Procedure

1. Put olive oil and butter in a heated pan

2. Sauté (roasted) garlic

3. Sauté marinated chicken until cooked.

4. Put water, to deglaze the pan. Water should be enough to cover the chicken. Simmer for 5 minutes.

5. Add cream, tarragon and alugbati

6. Season with salt and pepper

7. Simmer for 10 minutes in low fire

8. If you find the sauce too thick, add more water or chicken broth. You can also use the water where the pasta was cooked.

9. Add cooked pasta and serve hot

My Other Herbs

2007-11-04T12:55:00.000+08:00

Some of the herbs and edible plants I forgot to mention the last time.

Thai Chili Pepper - said to be a level 8 or 9 (10 the highest) in terms of spiciness among all the peppers.

Siling Baha - this kind is not the spicy type. In our province, Bayombong, we would grill this type of pepper then dip it in bagoong isda with calamansi. Another way of cooking it is "ginugulay" or treated like a vegetable.

Calamansi - we just have to have our own calamansi plant. My kids love soy sauce with calamansi with all their dishes.

Fennel - Irvin says it smells like rootbeer

Dill - still have to know what to do with this. My friend Rochelle said I just have to plant one so I did.

Flat Leaf Parseley

Sage

Lavender

Marjoram seedlings

Daddy and Mommy sent some new seeds from the US. I'm excited with the habaneros! I hope we can successfully grow them.

My Herb Garden

2007-11-04T09:19:00.000+08:00

I've always wanted to have my own herb garden. Years and years of watching cooking shows has influenced me a lot. I told myself that one day I'd be cooking using ingredients freshly picked from my own garden. Now, I can happily say that I've been actually doing that for the past 2-3 months. My herb garden is organic, too!

Here are some of the herbs I have in my garden.

Basil was my very first herb plant. The first batch of basil I bought at Majogany Garden in Tagaytay. It was a wise decision to get basil because as far as planting is concerned, it's very easy to manage and propagate. Thus, very encouraging for first-timers like me. It's so easy to have your own basil farm! We read that it's sweeter if you grow it from seed. It's very easy and fast too. Cutting is also an option. Whenever I harvest for cooking, after I take all the leaves I stick the twig in a pot and just let it grow. All my previous basil recipes are from our own garden. Right now we have three basil varieties - Thai (my favorite), sweet, and red rubin . I'm partial with Thai Basil because of it's stronger taste and aroma, which I really really like.

Thai Basil - here are a few of the plants that we grew from seeds of our first basil plant. Erwin takes care of harvesting the seeds from the mature flower.

Red Rubin Basil - has sweeter and milder aroma compared to Thai Basil. It smells a bit like guava. Mature leaves have red veins.

Sweet Basil - they say this is perfect for pesto but I prefer using Thai Basil because of its stronger flavor. What I like about Sweet Basil is it's color. It gives the pasta a very bright green color. Almost looking like you used green food coloring.

Rosemary - this is my first Rosemary plant from Gourmet Cafe. I love the aroma. It's a challenge to propagate it but we're still trying. Rosemary is amazing with chicken. I've tried it with turbo chicken and even fried chicken - Erwin and the kids love it!

Tarragon - very sweet with anise aroma and flavor. My good friend Rochelle Leyba suggested I make tea of it and I've been hooked since. I think it's very potent. It's more relaxing than chamomile tea. As in it would really make me go to bed after a cup or two. Rochelle strongly suggests trying it cold - with ice cubes and honey. Will try that soon. I've tried it also with a cream-base pasta sauce with chicken. Yum!

Lemongrass/tanglad - great with chicken and fish. I tried lemongrass and ginger tea too and it's very refreshing. They say the concoction helps normalize blood pressure.

Pandan - great with steamed rice. Have tried pandan chicken also. Well, at least my version of it. We also put pandan leaves in the cupboard because they say it deters roaches.

Oregano - given by my neighbor, Mang Pete. He suggests that I use it as a bed of steamed or ginataang tilapia. When I have enough leaves, I'll try this recipe.

I still have more. Will just need to take better pictures. Posting them soon!

New Members of the Family

2007-10-14T08:38:00.000+08:00

Our co-owned American Bulldog, Asia, finally gave birth to two healthy and big puppies - one male and one female.

Since they were born October 7, when Manny Pacquiao won over Marco Antonio Barrera, we're toying with the idea of naming the male Pacquiao. Aside from the date, the male pup also has a spot on his left eye that looks like a black-eye.

The female we're not yet naming. She'll be going to our friend Redd, who's the co-owner of Asia. We're deferring the name because we might get to attached to her. It would be painful to turn her over when the time comes.

Here are some pictures taken just this morning. Enjoy viewing!

Male is the one with the spot on the left eye. Female is all white.

My boys with the pups and the poodles.

Myself with Irvin and the puppies.

Asia nursing her pups. This was taken they day she whelped.

Falling In Love All Over Again - My Love Affair with Gardening

2007-09-21T11:11:00.000+08:00

For a month now I've developed a love for gardening. It started one long weekend last August when Erwin and I decided to do our own landscaping of our garden. We initially wanted to have it done by a professional but the cost was too high (for us) - P30,000! Erwin, myself, and Raffy (a neighbor who helps us with the dogs and the garden) did the landscaping ourselves. We started by collecting soil from a vacant lot in the subdivision - of course, with the permission of the subdivision's caretaker. Luckily, the caretaker, Noli, made his own black soil made of dried then burnt leaves mixed with soil. He happily offered this to us, which we also happily accepted. This actually saved us P5,000, which is the cost of an elf of garden soil. When the garden was all soiled up, we went to Silang and bought a few plants at Avion Plant Store - our suki in plants.

This is a renewed affair with plants for me. When I was young someone told me that my hands were too hot for them, thus, I would never successfully grow any. Somehow, I believed this. I had some attempts but they all failed - maybe because I was already expecting them to die on me. I felt sad because I knew my Dad had a green thumb, why didn't I get that too and not just his temper? Just kidding, Daddy.

Some shots of the garden after our first weekend working on it. Every week the look changes because of rearrangement or additional plants.

We have a few hanging plants. As of this picture, we only had around 3. The one on the right most side are some orchids courtesy of Ate Mylene, Raffy's mother. Erwin wrapped them around an abaca pole. Creative huh!

3 MINUTE MANAGEMENT COURSE

2007-09-19T14:50:00.000+08:00

This was forwarded to me by a co-worker through email. It's worth sharing some more.

LESSON 1

A man is getting into the shower just as his wife is finishing up her shower, when the doorbell rings. The wife quickly wraps herself in a towel and runs downstairs. When she opens the door, there stands Bob,the next-door neighbor.
Before she says a word, Bob says, "I'll give you $800 to drop that towel." After thinking for a moment, the woman drops her towel and stands naked in front of Bob. After a few seconds, Bob hands her $800 and leaves.

The woman wraps back up in the towel and goes back upstairs. When she gets to the bathroom, her husband asks, "Who was that?" "It was Bob the next door neighbor," she replies. "Great!" the husband says, "did he say anything about the $800 he owes me?"

Moral of the story: If you share critical information pertaining to credit and risk with your shareholders in time, you may be in a position to prevent avoidable exposure.

LESSON 2

A priest offered a Nun a lift. She got in and crossed her legs, forcing her gown to reveal a leg. The priest nearly had an accident.After controlling the car, he stealthily slid his hand up her leg.

The nun said, "Father, remember Psalm 129?" The priest removed his hand. But, changing gears, he let his hand slide up her leg again. The nun once again said, "Father, remember Psalm 129?" The priest apologized, "Sorry sister but the flesh is weak." Arriving at the convent, the nun went on her way.

On his arrival at the church, the priest rushed to look up Psalm 129.It said, "Go forth and seek, further up, you will find glory."
Moral of The Story: If you are not well informed in your job, you might miss a great opportunity.

LESSON 3

A sales rep, an administration clerk, and the manager are walking to lunch when they find an antique oil lamp. They rub it and a Genie comes out. The Genie says, "I'll give each of you just one wish." "Me first! Me first!", says the admin clerk. "I want to be in the Bahamas, driving a speedboat, without a care in the world."

Puff! She's gone.

"Me next! Me next!" says the sales rep. "I want to be in Hawaii , relaxing on the beach with my personal masseuse, an endless supply of Pina Coladas and the love of my life."

Puff! He's gone.

"OK, you're up," the Genie says to the manager. The manager says, "I want those two back in the office after lunch."

Moral of The Story: Always let your boss have the first say.

LESSON 4

An eagle was sitting on a tree resting, doing nothing. A small rabbit saw the eagle and asked him, "Can I also sit like you and do nothing?"

The eagle answered: "Sure, why not."

So, the rabbit sat on the ground below the eagle and rested. All of a sudden, a fox appeared, jumped on the rabbit and ate it.

Moral of The Story: To be sitting & doing nothing, you must be sitting very high up.

LESSON 5

A turkey was chatting with a bull. "I would love to be able to get to the top of that tree," sighed the turkey, "but I haven't got the energy."

"Well, why don't you nibble on some of my droppings?" replied the bull. "They're packed with nutrients."

The turkey pecked at a lump of dung, and found it actually gave him enough strength to reach the lowest branch of the tree. The next day, after eating some more dung, he reached the second branch.

Finally after a fourth night, the turkey was proudly perched at the top of the tree. He was promptly spotted by a farmer, who shot him out of the tree.

Moral Of The Story: Bull**** might get you to the top, but it won't keep you there!

LESSON 6

A little bird was flying south for the winter. It was so cold the bird froze and fell to the ground into a large field. While he was lying there, a cow came by and dropped some dung on him.

As the frozen bird lay there in the pile of cow dung, he began to realize how warm he was. The dung was actually thawing him out! He lay there all warm and happy, and soon began to sing for joy.

A passing cat heard the bird singing and came to investigate. Following the sound, the cat discovered the bird under the pile of cow dung, and promptly dug him out and ate him.

MORALS OF THE STORY:

1. Not everyone who poops on you is your enemy
2. Not everyone who gets you out of poop is your friend
3. And when you're in deep poop, it's best to keep your mouth shut!

This ends the 3-minute management course.

My Own “Kung Ako Ikaw” and “Day Off” Experience

2007-09-17T15:48:00.000+08:00

No, I was never a guest in any of the two shows. I’m sure that people behind these shows do not even know I exist. For those who do not know, both shows have similar concepts – celebrities experience the work and life of whoever they decide to feature. I’m more familiar with “Day Off” and I actually watch it regularly. While with “Kung Ako Ikaw,” unfortunately, I haven’t had the chance to watch one episode in its entirety. Only bits and pieces since I find the timeslot too late.

My own “Kung Ako Ikaw” and “Day Off” experience happened when the workers we hired to transfer a dump-truck of soil to our backyard did not show up. When the “panambak” was delivered, it was dumped right in front of our house. It was delivered on a Monday and had been occupying half of the street for six days. We scheduled the workers for Sunday since that was their only free day.

Sunday came and no one showed up. We were expecting the workers by 7am. By 8am, I told Erwin that we had to start working. Yes, WE as in Erwin, myself, and Raffy (a neighbor who has been helping us around the house). The other option was to wait the next Sunday but I was afraid the neighbors would already complain.

The “before” backyard.

Ate Fiona was visiting. We called her the “contractual laborer.”

More than being tired, Irvin had a lot of fun. I initially called him “the assistant manager” because he kept on giving instructions. Before the day ended, he was demanding for a promotion already. He said he should be manager and not just an assistant.

Around 11am, Raffy (in the middle) was able to get two of his friends to help us out.

Erwin (in blue) and Raffy were the main laborers – together with the two other boys, they were mostly responsible for transferring 75% of the soil to the backyard.

And then there was one… there used to be three big piles of soil in front of the house. After the very tiring, and (skin)darkening experience, all that’s left is just one. We’re still deciding what to do with it.

By the way, Manager Irvin also demanded for a back massage, which he got before he went to bed that night. We also have a CEO - my eldest, Renmund. He was in his "office" the whole day :)

Coffee, Cookies and Cherry Tomatoes

2007-09-10T09:39:00.000+08:00

After the heavy lunch of bulalo and fried tawilis, we were off to Silang. We made a quick stop at Gourmet's Cafe to try their coffee. Also, we heard that they had organic herbs being sold.

Erwin had a cup of brewed coffee, while I had latte (less than P100 per cup)

We also tried the Gourmet's Dark Chocolate Cookies. Yummy and so cheap at around P100-P130 (can't remember the price anymore) for a 10-piece pack.

Service was also good. I asked one of the servers if it was ok to pick the cherry tomatoes that had already fallen on the ground (there are cherry tomato trees at the parking lot), he said it was ok. Before we left, the server handed to me a small bag with some cherry tomatoes and said that I didn't have to pick anymore. So nice!

Steamy, Hot Bulalo - Perfect on a Rainy Day!

2007-09-02T09:55:00.000+08:00

Erwin and I had another impromptu trip to OUR favorite Tagaytay. The plan really was to go to Silang to do some plant shopping - that will be a totally different story later on. We reached Silang by 11am. We decided to have lunch at Tagaytay, which was just 10 minutes away. It was a cold and rainy afternoon so we decided to have Bulalo.

We've been eyeing a bulaluhan along the road going to Mendez. However, we missed the place by a few meters so we ended up eating at a place called La Trobada -the one just beside the other buhaluhan we wanted to try out.

At first glance, I found the price of the Bulalo pricy at P350.00. The waiter said it was good for 2 only so I thought it was a bit on the expensive side. Anyway, as i said before, price is relative. We ordered Bulalo and fried Tawilis (another favorite of mine! When in Tagaytay have Tawilis!). We wanted to have Sizzling Sisig but I was afraid we'd over order. Since there was just two of us so we didn't order it anymore.

I like the way the Bubalo was served. With the fire under, it kept the soup warm. More importantly, the heat kept the sebo from forming. I've had Bulalo at 3-5 different restaurants in Tagaytay and so far it's only La Trobada that serves it this way. There were 3 really big chucks of meat and a few veggies. At P350.00 it was worth it after all. It's not, however, good for 2 only, as the waiter said. I think it could feed 4-5. Just one comment though - I found the broth salty. With my Bulalo, I want to have "room" for my toyo-calamansi-sili sauce. Since the soup was salty I had to improvise by just squeezing the calamansi directly onto the soup. The meat was just right - not tough but right to the bite. The other problem with Bulalo sometimes is it gets over cooked and the meat falls apart. I like my Bulalo with visible meat, like chucks, and not just fibers of the meat found at the bottom of the bowl.

Bulalo is not Bulalo without the marrow.

I just love Tawilis. The more popular preparation is fried. Inihaw na Tawalis is also good, they just don't have it in the menu. With fried, though, it's easier to eat the whole fish because it's cruncky. When I say whole that's from head to tail.

I also love veggies in my bulalo. This had a few leaves of chinese cabbage and some baguio beans. Our homemade bulalo/nilaga has corn, potatos and saba.

The place is spacious and the view of the Taal was not bad. They have treehouses, too.

They also have a roving band. Something I just don't really generally appreciate.

On the menu, the other specialty is Paella. I'll definitely return to try that. Next time, will bring the kids with us.

High-tech Inihaw na Liempo - quick and easy

2007-08-01T07:31:00.000+08:00

Having a barbeque for me is synonymous to celebration. When my paternal grandfather, Lolo Macario Dadufalza, was still alive (a long, long time ago) each time there was an occasion, he’d have three cows (not 3 kilos, but 3 whole cows) slaughtered. Two of which are roasted whole and the other one would be of different dishes. I also remember having a lot of people at the house in Bayombong just to help prepare the food. There were more people preparing the food than guests! My Dad, Renato or Dado to his friends, would reserve for me the liver and grill it himself. He said it’s good source of iron.We still do barbeques regularly but not as grand as before. I miss those days, though.

Thanks to technology and Monterey, we can do barbeques anytime and conveniently. One gadget my Mom sent is the HealthSmart® Contact Grill of Hamilto Beach – an electric grill. Its more popular counterpart is the George Foreman Grill. It looks the same to me although I’ve only seen the George Foreman Grill on TV.

I find the HealthSmart Contact Grill very convenient to use. Although it’s electric, cooking is fast and easy so I don’t really worry about the electric consumption. The first time I tried it I grilled homemade burgers. It took less than 7 minutes to cook four big patties. The better part is that all the grease dripped away from the patties and into the catcher. The burgers were still juicy, not tough and dry, which was always the case when we fried them.

I’ve also tried inihaw na liempo. Less than 10 minutes to cook 3 thick slices. I have a quick and simple recipe that’s so easy to do.

Ingredients
1 kilo liempo – about 3-5 slices
1 small pack instant tamarind mix – more popularly known as the sinigang mix. Ok to use the calamansi or camias variants. Use the one with siling haba if you want it spicy
1/3 cup soy sauce

Procedure
1. Evenly sprinkle tamarind mix over the liempo.
2. Add soy sauce
3. Marinate for at least 1 hour, overnight if possible.

The HealthSmart Contact is so easy to use. The one I have does not have any variable heat setting. However, there’s a LED indicator that tells you once the grill is hot enough. Once you plug the grill the LED turns on. Once it automatically turns off, it means the grill is ready for the meat.

High heat is best in grilling meat. It keeps the meat juicy and tender. Low fire tends to overcook the meat, and this makes it tough and dry.

Basil Overload

2007-07-28T14:38:00.001+08:00

I’m going crazy over basil! I can’t stop experimenting with it. Aside from the chicken curry recipe previously posted, I've come up with two new ones.

Hope you'll like them!

Ham, Cheese with Basil Omelet

Pasta in Tuna and Basil in Cream

Ham, Cheese with Basil Omelet

2007-07-28T10:41:00.000+08:00

I’m a breakfast person. I love breakfast but I only get to enjoy a really good breakfast every weekend. One of my favorite breakfast dishes is omelet because you can do practically anything with it.

Just this morning, July 28, I prepare ham, cheese and basil omelet.

Ingredients

1 onion, chopped
3 slices of cooked ham, chopped
Button mushroom, chopped. (I used the canned one. For this recipe I used up 1/3 of the can. For the unused portion, I place it in plastic container and then refrigerate. I make sure I don’t store it too long. At most, around one week. Most likely, I’ll use it up tomorrow anyway.)
1 small carrot, grated. (I find it easier and faster to grate than to chop finely.)

Bunch of basil, chopped
Grated cheese. (I always make sure I have ample supply of queso de bola. During Christmas I look forward (and am very thankful) to getting them as gifts. Some say it’s a “too traditional” gift but who said tradition was all bad?)
Salt and pepper, to taste
3-4 eggs, beaten. (I usually add milk but this time I added around 3 tablespoons of mushroom water – the one from the canned button mushrooms.)
Oil for sautéing and the omelet.

Procedures - The filling
1. Put oil in a heated pan
2. Sauté onions until translucent

3. Add ham, sauté for at least 1 minute

4. Add carrots and mushroom

5. Add basil. Sauté for 1 minute and then remove from fire.

The Omelet Pan – very helpful in making the perfect omelet.

My love for cooking is mostly influenced by my Mom, Maloy. What I admire about her is how she’s able to play with taste. How she’s able to remedy too salty, too sweet, too bland dishes. She’s also great with sauces – the sawsawan. It was because of my Mom that I learned to appreciate the slimy saluyot – she told me to squeeze fresh calamansi over it.

Despite being based in Dallas, Texas, her cooking-influence is still there – she sends me kitchen stuff and gadgets. For this recipe, I’m using the non-stick omelet plan she sent. Oh yes, like any other Filipino bases abroad, my parents send us regularly balikbayan boxes full of different items. Used and brand new items. We’re always excited and thankful to get them. I’m always excited to find out anything to add to my kitchen.

Preparing the Omelet

1. Beat eggs
2. Add mushroom water
3. Add salt and pepper
4. Heat the omelet pan
5. Put some oil (optional) before putting the egg mixture
6. Put the omelet filling at the middle and top with grated cheese

7. Flip the sides of the egg to cover the filling

8. Serve hot.

The omelet went well with corned beef and fried rice. Breakfast was good today.

Pasta in Tuna and Basil in Cream

2007-07-28T10:34:00.000+08:00

For this recipe, I used my leftover (uncooked) pasta. I had some fettuccine and twist. Any pasta will do. Just cook it following the instructions printed on the packaging. I don’t wash my cooked pasta over cold or tap water. I just drain. Once my sauce is cooked, I set aside some sauce for topping and then throw in the pasta on the hot sauce for even distribution/coating.

For the sauce it’s important to prep the ingredients first. Cooking time is approximately 10 minutes.

Sauce Ingredients

2 onions, chopped
½ head of garlic, chopped
1 can tuna in vegetable oil, drain oil and set aside
1 can of button mushrooms, drain water and set aside
Bunch of fresh basil, chopped
1 can all purpose cream
Salt and pepper to taste

Procedure
1. Cook pasta and set aside – drain but don’t wash cooked pasta with cold water. I do that only when I use the pasta for salad.
2. Heat pan and put oil from canned tuna
3. Sauté onions. Once translucent, add the garlic
4. Add tuna
5. Add salt and pepper to taste
6. Add basil
7. Add mushroom water and cream
8. Simmer for 3-5 minutes
9. Put noodles in sauce
10. Serve hot

My eldest son, Renmund, volunteered to be my "model." He wanted to have his picture taken while enjoying the dish. He loves pasta. He says his favorite are Italian dishes. For him all pasta dishes are Italian.

I had some leftover sauce. I used it the next day as filling for omelet. It turned out ok. Sorry, no pictures this time.

Viajeng Cusinang Matua

2007-07-27T06:54:00.000+08:00

I'm going to attend this! I'm so excited. I love Kapampangan food. My maternal grandmother, Lola Luz Lising Domingo, is Kapampangan and she was into food - extravagantly!

Kapampangans are one of the more food-passionate people. I hope to learn more about Kapampangan food - the culture behind it.

For those interested, contact details are found on the image.

Simple Joys - Irvin's 7th Birthday

2007-07-15T18:49:00.000+08:00

It took time to post this because I was lost for words for the intro. I couldn't figure out how to start the story. I initially started with a parenting angle - how rewarding it is to a parent to see that you did something right as far as parenting is concerned. Then again, that would be just about me. At the last minute of posting this, I still had to change the introduction. No words can capture the experience and the emotions – literally.

What’s the story? Well, it happened April 27, 2007. Irvin, our youngest, celebrated his 7th birthday then. We originally planned to have a swimming party because Irvin loves water – may it be the beach or the pool, even the bathtub . Unfortunately, some things happened and funds got diverted and spent; to make the long story short – we couldn’t afford a swimming party. Irvin said it wasn’t important to have guests so long as we bring him and his Kuya Ren to a pool with slides. That’s not a problem here in Cavite – there are lots of resorts nearby.

The 27th was a Friday. I couldn’t take a leave but was allowed to go home early. The plan was to buy some food on the way home but the traffic was a killer. It was getting dark and the priority became to just reach home. Bahala na. There was a good local bakeshop in Imus, that’s where we decided to buy the cake – chocolate decadent. Irvin loves chocolates. He’s a sweet-tooth like his Papa.

We played a little trick on Irvin when we got home. Instead of the cake, I presented to him an enseymada (served in one of my meetings, didn't have time to eat my share). We told Irvin that we couldn’t afford to buy food because we didn’t have enough money. Irvin gave me a smile and a tight hug and just said “It’s ok, Mama. You know enseymada is my favorite. Is it ok if I don't share?” Of course, I said yes. We lit a candle, sang “Happy Birthday,” he blew the candle and he was happy. I was in tears seeing him so content.

Serious and intimate with his birthday wish

Happy with his wish and his "cake"

Enjoying his "birthday cake"

As Irvin was digging in his trick birthday cake, I went to the car and brought out the real one. He didn’t get it right away; he thought it was a gift. When we opened it, he was surprised that there was another cake. So we told him the enseymada was just a joke. He placed the enseymada aside but reiterated that he’d finish it later, he’ll just taste the "real" cake. We lit the candle and did the birthday song all over again. He was happier.

The next day, we went to Watercamp – a pool with slides, just as he wanted it.

Let's sing! Or just listen...

2007-07-15T09:38:00.000+08:00

I included some videos of songs that I like. I intentionally reduced the sizes of the screens because what's important for me really are the songs, not so much the videos. If you want to sing along, just click the titles or description for the lyrics.

Enjoy!

So-So Father’s Day All Because of Breakfast

2007-07-07T09:22:00.000+08:00

Come Father’s Day, it was my turn to treat Erwin. I decided to start the day early. So how do you start a good day? With a good breakfast of course! So off we went to my favorite place – no other than Tagaytay. I wanted it special that’s why we went all the way to Tagaytay looking forward to great breakfast and a great day. Since I read so much about it, we went to Breakfast at Antonio’s. Looking at the menu, the food was on the pricey side, but we’re the type that feel that price is relative, so long as you’re getting your money’s worth, then there shouldn’t be any problem.

I had Eggs Florentine and Erwin ordered Italian Omelet. Both of us had a cup of coffee.
Eggs Florentine

Italian Omelet

We paid close to P1k. As I said, price is relative. This time, I was relatively disappointed. Why?
• Coffee was not refillable. You’d expect at least one refill if the price is P105 per cup. There was nothing spectacular with the coffee, by the way.
• The servers/waiters do not smile and are not very friendly. They’re not rude but you don’t feel any warmth at all. In fact, they seem very cold. No “welcomy” atmosphere at all. The guard at the parking space seemed more approachable.
• It was not warm or hot that morning but the waiters were perspiring profusely. It could have been excusable or understandable if we also felt warm (it’s temperature this time) but we didn’t. The weather then was just right. The sights of profusely perspiring food servers make you worry about the food. It’s a good thing food is served covered.
• Service was slow. Since the servers do not look at you, it's so hard to get their attention. When you finally have it, there's another waiting time for whatever you requested - the menu, a glass of water, the bill, or your change.

My verdict? The food was ok but everything else is disappointing. If we just talk about the quality of the food versus the price, it’s forgivable. But in its entirety, overrated. Nothing compels me to come back to try the other dishes in the menu. When I like a restaurant, I make it a point to come back for two reasons – first, to check if they consistently do have good food and good service; and second, now that I have a reason to come back, I have a reason to try the other dishes. With Breakfast at Antonio’s, well, maybe I will try again; I just have to find a reason to do so. Right now, I don’t.

Because of the not-so-exciting breakfast, we were not able to jump-start the day properly. The original plan was to go around till noon and try another restaurant for lunch. Since the energy went pfft we just went to Good Shepherd to buy some pasalubong and then to Mahogany Market (another disappointing experience), then by noon, we were already home.

Oh, well. I know my next Tagaytay breakfast will be better.

Mother's Day Treat

2007-07-01T10:36:00.000+08:00

My husband, Erwin, made plans to celebrate mother’s day. The kids begged off saying that we should just go on a date and not tag them along. Of course, we knew that they just preferred to spend the day in front of the PC and the Playstation without us nagging them to stop. We didn't argue considering they only had a few days left in their summer break.

Lunch at Taj of Tagaytay
Erwin and I are fond of Asian food – our very own Filipino cuisines, Singaporean, Thai and Indian. Indian seems to be more accessible nowadays. So far we’ve tried Bollywood at Greenbelt 3, Kashmir at Pasay Road, Queen’s at Jupiter, and a few smaller eateries within Makati.
On this special day, we had lunch at Taj of Tagaytay. Loved the food, liked the place. Maybe I’ll like the place even more when it’s totally finished – some parts look like its still being constructed.

We had…

Beef Samosa, P120.00. It’s like empanada served with tamarind sauce.

Mutton Kebab, P220.00.

Chicken Masala, P330.00. Love this. The chicken was very tender and the curry was not too overpowering. The waiter recommended that we have it with Plain Naan (P90.00). This dish would also go well with rice.

Since the servings were relatively small, we made additional orders of Chicken Tikka, P240.00, and Roti Chanai (P130.00). I think Roti Chanai is better with the Chicken Masala.

We ended up ordering too much. Despite the not-so-big portions, the food was so delicious, thus, satisfying regardless of the size. Aside from the food, Taj has WiFi and is open 24 hours. It also has a small spa and I think an inn. We wanted to try the spa but the area was not enclosed. Relaxation needs some privacy, right?

There's Always Room For Dessert

After the very heavy and very satisfying lunch, we had to drive around a bit to make room for dessert. It was easy to just jump right away to dessert but I wanted to enjoy it. As they say - patience is a virtue. We had Strawberry Cheesecake and coffee at Bag of Beans. I've tried their products before but this was my first time to dine in.

The enclosed area, where we had our coffee, was so cozy some patrons couldn't help but doze off. It was a perfect siesta place. Good thing the coffee was strong enough to keep us up, and refillable too. I always think that's how coffee should be - good and with free refill.

Erwin had a blast taking pictures of the greenery and an insect or two.

I Cook (On Weekends) and I Love It!

2007-06-23T13:39:00.000+08:00

To say that I love to cook is an understatement. One of the reasons why I look forward to weekends is because I get to do what I love doing - cooking tops writing for me. As I satisfy my craving and desire to cook, I satisfy my family’s appetite as well. Thankfully, my three boys (my husband and two sons) seem to anticipate also what I'd prepare for them. My worst critics are my sons. If they don't like what I prepare they won't even pretend. They don't eat - that's it.

I’m not afraid to experiment. Somehow, the years of trial and error (I have a lot!), reading cookbooks, watching cooking shows and surfing the net have made me confident to trust my instincts when it comes to playing around with different ingredients. I know I’m no gourmet. I wish I were. Given the chance, I’d take formal education to become a chef. That’s a dream, actually. When I was younger I also wanted to be a food writer.

The dishes I cook are your normal daily viands. I have a few tricks also when it comes to pasta dishes. And living in Cavite has made me fall in love for mussels (tahong). More than eating it, I love cooking it.

Today, June 23, for lunch I prepared chicken curry. The twist – added fresh basil. Last Father’s day, Erwin and I went to Mahogany Market in Tagaytay and bought some beef (very disappointing, it was so tough!) and herbs (basil and tarragon). I’ve always wanted to have my own herb garden and I’ve somehow started. I now have pandan, basil and tarragon. Using them is a different story. I’d better read and research more on this.

Anyway, the basil added a refreshing flavor and aroma to the dish. To complete the Indian touch, I also prepared grilled tortilla – an improvised naan.

Here’s how I did the Chicken curry with fresh basil and grilled tortilla

Ingredients

Fresh Chicken – cut to serving pieces
Cooking oil
Ginger
Onions – Erwin is not so fond of onions but the dish will not be the same without it. So what I always do (with any dish I cook) is finely chop the onions and he has no problem with this so long as he does not see them.
Garlic
Patis , salt and pepper – there’s a certain aroma and taste that patis brings to some dishes. After putting patis and the dish still does not have the saltiness I like, I add salt instead. Somehow this helps moderate the entire saltiness of the dish. If I add more patis the dish becomes too salty. I use freshly ground pepper. I love peppermills! I’m thinking of coming up with a collection of it eventually.
Curry powder– I bought a bottle of curry powder in Singapore. I’m very happy with the quality.
Fresh gata – ½ cup of pure coconut milk and 2 cups of the diluted one (pangalawang piga). I didn't use up all all the coconut milk (from 2 coconuts) because I'm making Ginataang Bilobilo later.
8 fresh basil leaves – I forgot the term of the chopping style but what I did is roll up the leaves together then chop. They came out like thin ribbons.
Tomatoes – I don’t put the tomatoes at the stage of sautéing. I add it when the dish is almost done. I like biting into chucks of tomatoes and tasting its sourness against the creaminess of the coconut milk.
Siling haba - the one used in sinigang

Eggplant and Okra - I didn't have any potatoes and carrots so I had to improvise. I used what was available. I wasn't sure if eggplant and okra would affect the taste of the dish so I fried them separately.

Tortilla – I use them also for pizza – my version of thin crust.

I did not put measurements because I did not measure. Well, most of the time I really don’t measure unless I’m following a recipe from a cookbook.

Procedures

In a skillet, heat oil then add the ginger and onions. Then add the garlic.
Add chicken and sauté until chicken is almost cooked
Add the curry powder
Season with patis, salt and pepper
Add the diluted coconut milk and simmer for 10 minutes
Add the fresh basil
Add the pure coconut milk and siling haba and simmer for 5 minutes
Add the tomatoes and fried vegetables and simmer for another 3 minutes

For the Tortilla, it’s very simple. Just grill it over fire. Be careful not to burn it.

The finish product… I think fresh lime can also be added. Squeeze the lime over upon serving.

I didn't know that basil can also be ornamental. I place the pot it in our living room and people are surprised when I say that it's actually an herb.

Same Spot

2007-06-21T21:06:00.001+08:00

I mentioned in my previous blog that whenever the family would go to Leslie’s at Tagaytay, my sons would always sit at the same spot and just gaze at the Taal. This photo was taken December 26, 2006. That’s me on the left, cuddling up with my two boys for warmth that cold December night.

I Live in Cavite

2007-06-19T21:32:00.001+08:00

I get different reactions when I say where my residence is. Three out of 5 are negative – mostly distance and traffic related. As far as traffic is concerned, yes, the traffic can get really ugly (especially on Saturdays) at times but normally it’s just an hour ride from Makati to Imus. So how is it different from Makati to Quezon City?

We, Erwin (my husband) and myself, decided on Cavite because:

We could afford the lot size we wanted – not less than 200 sq.m. In other words, Cavite was within our budget.

The 216 sq. m. lot we got sometime 2004…

The home we built. We call it the green house for obvious reasons. We had the exterior of the house painted just last month.

Fresher air – my eldest, Renmund, is asthmatic and I have allergic rhinitis. When we lived in Metro Manila, a year never passed without Renmund getting hospitalized because of asthma.
For a change – for me at least. I grew up in the North – Nueva Vizcaya and Balintawak are my hometowns. So why not try the south?

My Lola Aning’s (we fondly call her Lola A) garden in Bayombong. Lola A is my paternal grandmother - Dadufalza side. Bayombong is very close to my heart. I studied in St. Mary's College from Nursery to Grade 3. Till today, we try our best to least go home every Holy Week or October - my Lola A's birthday. She's now 86.

The 45-minute Advantage

One of the two positive reactions is the fact that Tagaytay is just a 45-minute drive from our place - our advantage. Tagaytay is a lovely place. I pray that it stays that way. I hope that modernization and urbanization will not spoil it.

Last Mother’s Day, Erwin treated me to lunch at Taj of Tagaytay, an Indian Restaurant. Then we had coffee at Bag of Beans and drove around. It was then that I realized that Tagaytay indeed has so much to offer. The 45-minute drive was really something to be envied. When others would have to plan a major out-of-town gimik, with overnight stay, reservations, lodging, and all the fuss that go with a major road-trip, we could just easily hop in the car and drive to Tagaytay without much effort and planning.

My Vow

I always count my blessings and living in Cavite is one of them. I know the place has so much to offer and it would be my obligation (to myself) to discover each one of them (thanks to my Net-ferences). I'm starting with Tagaytay. I vow to conquer the “Probably The Most Pleasant City In Asia” and share it through this blog.

So join me in my journey!

Lunch at Leslie’s sometime April 2007.

It was a spur-of-the-moment decision to have lunch at Leslie's. That day we saw Renmund's doctor, whose clinic is in Dasmarinas, Cavite, and after the appointment, we all decided we wanted to have lunch in Tagaytay!

We had Sisig, Crispy Pata and Laing. That day we didn't order Leslie's famous Sizzling Bulalo because we had that during our last visit.

My sons, Irvin (in orange) and Renmund (in blue), enjoying the magnificent view of the Taal Volcano. They never get tired of it. After every lunch at Leslie's they'd both sit almost at the same spot and just gaze.

My Best and Favorite Net-ferences

2007-06-18T16:42:00.000+08:00

Most of my work-related researches are for dining. No, I’m not connected to the food industry I just love to try new dining spots. I say it’s work-related because most of our meetings are held during lunchtime. We call it “working lunch” so it would sound more professional. Fortunately, people I work with, coworkers and associates, have the same interest. It has always been my task to be on the lookout for the next working lunch venue.

I am so thankful to these two sites. One’s a blog and the other a forum. They’ve been very helpful in carrying out my task in search for the next luncheon meeting venue.

Our Awesome Planet

I discovered Anton’s blog when I was looking for a resort in the south. It was love at first site – Anton’s blog, that is. Anton has a list of recommended restaurants all over Manila and out of town. He also includes contact details such as phone numbers, URLs, and addresses. Check out the Best of Our Awesome Planet for his best lists.

Girl Talk of the Female Network

This forum it has topics on food, travel and gimmicks. Girltalkers (members of the forum) post their recommendations and feedbacks. What I love about this forum is that their topics are well organized. Posts are categorized by area making it easier to search for good dining spots.

At this point, I only wish and pray that I can come up with my own directory of dining places I have personally tried and can recommend.

I’ll try.

Getting on the "blog-wagon"

2007-06-18T14:00:00.000+08:00

My First!

For the past 3-4 years now, I’ve been very depended on the Net – for research, entertainment, and what-have-you. Whether it be work related, homework related (for my two boys – eldest is incoming 3rd year, and youngest is incoming 1st grader), or out of curiosity or boredom. I still love going through books, reading the morning paper but this is now leisure because who has time to do this? I wish I had. My heart I’m still old school though – printouts and hard bounds. Then again, softcopies are more accessible and readily available. They’re cheaper too.

My Passions
The Net has been the greatest help for me to be able to sustain two of my passions – travel and food. Now, the third one too, which is writing. My husband has been badgering me to start my own blog just so I could still write. Maybe he thinks this would be an effective and productive outlet for me. Having been in the banking industry for almost 10 years, my writing skills have been limited to business letters, proposals, inter-office communications/memos and concept papers. At least I still have use of my Journalism degree, I’d always say sarcastically and somehow gratefully.

So why a late bloomer is blogging for someone who’s suppose to be a skilled and educated (to be a) writer? A lot of reasons – insecurity, lack of time and laziness, are some of the reasons I can think of now. Insecurity – I don’t know if I still have “IT”, the skill and the talent. I feel it in my heart but… can I still really do it? There’s no other way to know but to try, right? Lack of time – aside from being a corporate slave, my family comes first. The little time I am able to spare I’d rather give and spend with them. As I write this, guilt is starting to creep – why am I in front of my laptop when I can be with them instead? Like any other weekend, I’m the one who cooks all the meals, which my husband and kids always look forward to. For lunch today, the liempo is currently being boiled to soften. Then it’s ready for the final stage to fully transform into lechon kawali. So I have a few minutes to spare and write this. Now we go to laziness. If I’m not cooking or playing with my sons, I’d rather be watching a movie or TV series on DVD or lie in bed. And when I start a new TV series, there’s no turning the TV off. So now, I’ve gathered enough willpower to start my own blog.

Food, Travel and Blogs
I think I should be able to use these three passions together. This is not unique or new at all. One thing I should have mentioned earlier is that my inspiration to do blogging is another blog. I got hooked to Our Awesome Planet. Ever since I stumbled upon his site, not a single day passes by that I do not visit it. If I will pursue this blogging thing, (I wish) it would be something like his. Well, I’ll try to be different, not totally just a copycat, of course.

Start of a Journey and a Journal
This is a new adventure for me all together – rediscovering my writing skills and pursuing my love for travel and food. I’m really excited! If there’s someone I don’t want to disappoint with this new venture is myself. I pray that I’ll be able to sustain this endeavor.

Wish me luck!