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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Monday, September 24, 2012

Ultimate Banana-Oatmeal Muffin

By GERLIE M. UY



It's so filling. I can't feel the oatmeal. These are what they say about my last banana-oatmeal muffin. I called this ultimate because I love the rise, i love the banana taste and the bready feel of flour and oatmeal. I have made banana cake and muffins here and here but this is much more memorable output as it is just perfect for me. I made a big batch as we have bunches of "balangon" (green variety) bananas...


2 cups canola oil

6 cups brown sugar 

6 large eggs, beaten



10 cups flour, sifted


5 cups oatmeal quick cooking

3 T baking powder
2 cans (3 cups) evaporated milk

2 t vanilla 
10 cups of mashed over ripe banana (balangon or the green variety)

Pre-heat oven to 350F. Grease a medium muffin tins.
In a mixing bowl, cream the first three ingredients until well-blended. Set aside.
Combine the sifted flour and baking powder. 

In the mixing bowl of creamed ingredients, alternately add mixed flour and milk, a little at a time. Blending the mixture each time the ingredient is added in order to avoid lumps. 

Put together the last four ingredients and add to the mixture. Place mixture in each muffin tin, then put chopped almonds on top. Bake muffin for 15 to 18 minutes. Let cool before removing from muffin tins. 

Yielded 70 medium-sized fluffy muffins.










Saturday, September 15, 2012

Banana Muffins with almonds on top

By GERLIE M. UY

My banana muffin sprinkled with chopped almonds...
  I have already featured the Banana muffins with glazed pili nut here in my blog. That try did not gave me a fluffy muffin as it was loaded with banana and so I noted what I should do the next time. So, I am pretty satisfied with the turn out of my recent banana muffin. In the past I have made banana cake with peanuts too.

I made changes this time for my muffin. I used canola oil instead of butter, omitted the salt and baking soda (used to avoid discoloration of the banana) and used vanilla. I made 29 medium-sized muffins all in all for this recipe.

Fluffy banana muffin with chopped almonds on top.

1 cup canola oil

2 cups brown sugar (add 1/2 cup more if desired)
3 large eggs, beaten


4 cups flour, sifted
2 t baking powder
1 1/2 c evaporated milk

1/2 t vanilla 
6 cups of mashed over ripe banana (balangon or the green variety)
a handful of almonds

Pre-heat oven to 350F. Grease a medium muffin tins.
In a mixing bowl, cream the first three ingredients until well-blended. Set aside.
Combine the sifted flour and baking powder. 


In the mixing bowl of creamed ingredients, alternately add mixed flour and milk, a little at a time. Blending the mixture each time the ingredient is added in order to avoid lumps. 

Put together the last four ingredients and add to the mixture. Place mixture in each muffin tin, then put chopped almonds on top. Bake muffin for 15 to 18 minutes. Let cool before removing from muffin tins. 

Yielded 30 medium-sized fluffy muffins.







Saturday, September 1, 2012

Dinner at Bacolod's Old Pala-pala

By GERLIE M. UY



Bacolod's Old Pala-pala is a popular dinner place for a pack of hungry eaters. One would do the marketing of fresh seafoods in the pala-pala or wet market which ranges from squid and shells to shrimps and big fleshy fishes from tuna, lison to blue marlin. If one has no cooking ideas, one can ask from the friendly vendors what fish is ideal for a certain kind of cooking; they are very helpful...

One would then choose from the array of restaurants flanking the wet market which offers their place in exchange for service charges for every kind of cooking one wants her seafood done, from grilled or sugba, raw fish salad or kinilaw, or soup or sinigang. I love their "sizzling" which puts on a hot plate the fish, oyster sauce and fried garlic. On top of this, they serve boiled rice (or bring your own), softdrinks and even fruits in season.

Old Pala-pala is located just a block away from the back of Provincial Capitol Building, and just 200 meters off the corner of the street where the Captel (Capitol hotel) is located.

While I always eat there with friends at night, the lady there said that they open during the day for lunch and there is a wet market during day time also and she added that the catch is fresh also during the day.

For Just a little over a thousand pesos, we had sinigang (3 big bowls for a kilo of Lison), kinilaw (2 platters for 500g lison) and sizzling (2 hot plates for 5 slices of a kilo of Tanguinge), 12 cups of rice and 1.5L of sprite. We even took home a slice of tanguige sizzling and a platter of lison kinilaw.

sinigang nga lison (Lison Fish soup)

The hungry pack

The happy pack

Kinilaw or raw fish salad with salted egg

Sizzling Tanguige

Another shot of my favorite...