Mr. Moo's Milk Planet

I love cheese. Who doesn't? So discovering Mr. Moo's Milk Planet is happiness! 

Mr. Moo is on Aguinaldo Highway in Tagaytay. At the right side when you're Manila bound. It's a few meters after Gourmet Cafe. 

The shop basically sells milk and milk products. They have three milk sources - cows, goats and carabaos. Aside from freshness, the don't use preservatives and additives on any of their products.

My personal favorites are the goat feta cheese, jumbo pastillas made of carabao's milk and fresh goat's milk. Goat's milk, I learned from a Mr. Moo staff, is naturally low in fat. Although, they also have low fat cow's milk, if you're not into goat's milk. I just love the feta cheese in olive oil. They have feta cheese in brine too. My kids particularly like the chocolate and strawberry milk drinks. 

Mr. Moo offers so many products. Dips, shakes, yogurt and even soy milk. As they say, there's something for everyone.

Aside from everything edible, they have soap too. Also made from milk.

Checkout the bulletin board for information about their products, proper storage and more. 

Aside from all natural ingredients, their 'squeezing' process is also all natural, as this sign says :)

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Baking Again

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!

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!

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

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

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

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?

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

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.