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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!

Tuesday, December 31, 2013

Two kinds of banana squares




*I baked these squares some time ago and I will try my best to remember the proportions I have used here.
3 cups flour
3 tsp baking powder
3 cups sugar
a pinch of salt
3 eggs
1 1/2 cup banana syrup (made from banana and sugar)
1 1/2 cup canola oil

*For simple banana cake
I added raisins

*For chocolate banana cake
I melted some chocolate and spread on top of the banana squares...

Mix all dry ingredients. add the egg and oil a few amount each time and mix until the batter is free from lumps. Bake at 350 F temperature.




Monday, December 30, 2013

Vegetable salad in yogurt and sandwich spread combi dressing



French bread

Vegetable Salad:
cucumber, sliced
sweet corn kernel
carrots, grated
sliced olive
iceberg lettuce leaves

Dressing:
mayonnaise or sandwich spread
yogurt (mango flavor)

Mix all ingredients in a bowl, except the last two. In a separate bowl, mix the dressing and then, add to the vegetable. Can be eaten as sandwich to the french bread or as is with french bread on the side.




 The Salad...

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The french bread

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Sunday, December 29, 2013

Pochero


This is a favorite beef stew!


Beef meat
banana (sab-a)
camote (sweet potatoes)
white kidney beans (pre-boiled or use canned garbanzos)
cabbage


Cook cubed meat until tender (about 2 hours or by pressure cooker). Add banana, camote and kidney beans and let boil until very tender. Mash some camote to thicken the soup. Season to taste. Add cabbage and remove from fire. Serve hot.

Saturday, December 28, 2013

Chop suey n' crispy noodles


This is the outcome!

For chop suey, I used canned young corn and mushroom, ground beef, carrots, potatoes, sayote, bell pepper, cabbage. A little of cornstarch was used to adjust the consistency as the chop suey should not be soupy.  


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For cripsy noodles, I washed the sotanghon or the vermicelli in warm water and soak for a while before draining. Then, I heated a pan until a little smoke comes out of it. I arranged the noodle spreading it out on the pan to get the pan shape.
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For chop suey recipe, pleaes see older posts.

Friday, December 27, 2013

Lacson Street: Pepe's at Sorrento for lunch and Calea for Desserts

Seafood platter
When hunger and sweet tooth cry out, Lacson street in Bacolod City can answer the call. Pepe's sumptuous lunch can be punctuated by the sweet delights of Calea located just a little farther across the street. Pepe's is located on the second floor of Sorrento building. This rugged building is undergoing renovations at the moment but this did not stop hungry souls from dishing out their favorites from fish to meat. Meanwhile, the coffee and sweets craving are answered by Calea, the house of the popular triple chocolate mousse. And so, here are my shots of the blessings we partook as part of our Christmas friendship gathering.

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Ceasar's salad

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lemonade

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Grilled fish in mango-coconut salsa

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Beef salpicao

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The burger

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Triple chocolate mousse, the Calea's best.

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Good old apple pie.

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Triple sweet delights!

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Blueberry topped fruit cheesecake

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Thursday, December 5, 2013

Coleslaw salad (cabbage, carrots, and cucumber)




Shredded cabbage
Grated carrots
Grated cucumber
Four tablespoons of Pickle relish with syrup
Two tablespoons of sandwich spread or mayonnaise

Blanch cabbage and drain. In a bowl, combine all ingredients and mix.
Chill and serve immediately.


Tuesday, November 19, 2013

Corned beef with fried rice and orange slices on the side


Our corned beef rice, a rice fried in the oil left in the pan
after stir-frying the frozen corned beef.

Breakfast is sometimes fun to prepare for us who prefer brunch and take oatmeal for breaky....
We seldom serve frozen meat but this was one occasion when we had a frozen corned beef and we decided that it is better than canned corned beef. With orange slices on the side, our breakfast is indeed fast-breaking.

Our corned beef.

Our orange mandala...

Monday, November 18, 2013

Instant Hot and Spicy Korean Noodle Soup (Shin Ramyun)




This instant Korean noodles is highly recommended to anyone who loves hot and spicy taste. The chiliness is indeed piping hot! This instant noodles can serve four. For this one, I added carrots and cabbage. Egg may also be added as egg drop or beaten. While sharing this with my nephew, he wondered out loud after sipping the soup why I chose this so hot and so spicy noodles... And I reminded him of that jampong commercial with a couple hanging their tongues out!

The tongue out culprit!
A generous serving of a hot and spicy noodle soup!



Sunday, November 17, 2013

Bam-i with a twist: Fettuccine and Vermicelli



Bam-i is actually a combination of pansit bihon and dried pansit canton. For this one, I used vermicelli (mung bean glass noodle) and fettuccine (dried one available in the local market).


250 g vermicelli
250 g fettuccine
1 can tuna in oil
garlic
onion
cabbage, sliced thinly
1 carrot, sliced thinly
12 sticks of baguio beans, sliced thinly
salt and pepper to taste
calamansi


Place dried noodles in a bowl, add hot water and set aside. Drain water when the noodles wilt.
Saute garlic, onion and tuna in the oil from the same can, add minimal oil if desired.  Add the vegetables and let cook for 3 minutes and adjust flavor with salt and pepper. Add the noodles until cooked. Add a spoonful of water at a time so as not to dry the noodles. Simmer until noodles are cooked. Serve hot with calamansi on the side.

Saturday, November 16, 2013

Buko Pandan ice cream and gulaman



We made a buko-pandan flavored gulaman (jelly) following the store-bought packet instruction. This one made 6 cups of jelly. Since it was scorching hot today, we decided to buy Buko Pandan ice cream and top the same with the solidified jelly.... Charaaaaan, it was an instant hit... Here is my first cup of Buko Pandan ice cream topped with gulaman and decorated by the umbrella cocktail decoration (courtesy of Noynoy's collection)... This quenched our longing for coldness today... 


Buko Pandan ice cream


Our formed gulaman

Thursday, November 14, 2013

Balut sa puti





Not much to our delight, this 15-day fertilized water duck (bebe) egg has small fetus. 
A real balut is 18-day egg and as the name suggests, a balut is a "balot sa puti"
or "wrapped in white" which means that the bigger fetus is wrapped in the white portion of the egg.
It has a yellow portion still but not much as the space gives way to a more developed chick.
This entry is on how to boil a balut.

Bring the water to boil.
while boiling add the eggs and let cook for 20 minutes,
counting from time of putting the egg on the boiling water.
Add salt to seep through the egg and give taste to "soup" 
or water inside the egg when opened.  

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I Love balut!!!!

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Loving it!

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Wednesday, November 13, 2013

Bangus with banana heart




This is such a home dish favorite for Visayans. 
Easy to prepare sour fish soup!

Peel a layer of banana heart until the tender part remains. 
Slice the young portion into serving size (Hint: as big as your slices of milkfish). 
Slice milkfish (bangus) into serving sizes and sprinkle with salt. Set aside.
In a soup casserole, put water (Hint: 1 slice of fish, 1 cup of water), tomatoes, onions and halved batuan.
Let boil and mash the batuan to bring out the sourness. Add the bangus or milkfish. 
Let the fish cook through for 5 to 8 minutes and adjust the taste with salt.
Let boil again and add the banana heart.  
Let the banana heart cook fro about 2-3 minutes.
Serve with rice.

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The white soup can be attributed to the batuan and the banana heart.


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Milk fish and Banana Heart Sour soup.

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A closer look at the white soup, a color attributed to the batuan and banana heart.

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Tuesday, November 12, 2013

Rainbow omellete and Java rice



Chopped garlic and onions sauteed in canola oil,
add chopped carrot, baguio beans and two tablespoon of sweet corn kernels
put some salt and pepper to taste, stir fry until tender and 
spread three beaten chicken eggs covering the vegetable mixture .  
Rainbow Omelette entices the little boy to grab a plate and eat!


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On the same pan, add a little oil. Saute garlic and onion and add left-over rice
put salt and pepper and pinches of turmeric powder.
Add toasted garlic, if desired.


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Some more photos...


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yummy java rice.

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Monday, November 11, 2013

Choco banana called banana split



A bunch of bananas and a left-over chocolate: 
Banana split (a name insisted by my nephew).

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A quick dessert.
Peel 12 small bananas and pour some chocolate syrup. 
Serve with a Smile. 

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Yummy and gone in seconds
Banana and chocolate are like soul mates, very compatible.

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