Posted by girlie on February 28, 2011
That’s my FIL’s version of Machang. He is 93 years old and he still cooks it. Nothing in the taste changed, it’s still the same yummy machang. To me he makes the best machang and hopefully I’ll get him to teach me or better yet I should be present when he cooks it so that I’ll see how he makes it. Yeah, one of these days I will ask him to teach me. Machang is one of my son’s fave so I need to learn how to do it. Hopefully it would taste the same as my FIL’s version. I actually do not know what it’s made of, but I thing he used sticky rice and placed pork, chicken, liver and gizzard.
Posted by girlie on January 20, 2011
The daughter requested/insisted that we bake last Saturday. She wanted to make some blueberry muffins and sugar cookies. Ok, so we did. It’s the first time that she stayed through the baking session. Honestly I wasn’t that confident because it’s the first time that I’m doing muffins. I have no idea how it will turn out plus I can’t find any fresh blueberries. I used the bottled one which was more like a jam. Not bad for a first timer. I will be doing it again.
Posted by girlie on May 8, 2010
It was my first time to do Palabok. Whenever I want Palabok, I go to Razon’s in Banawe. Anyway, my sisters arrived for a vacation and it was from them that I discovered Mama Sita’s Palabok Mix. How ironic, right? I’m the one staying in Manila and yet I discovered stuff from peeps staying in Philadelphia. How awesome! I’m glad that I finally decided to make one.
Here’s how I did it:
Soak the rice noodles (palabok noodles) in water for about 15 minutes. Boil for another 15-20 minutes. This actually depends on the noodles that you buy. Others require boiling, others not. Better follow the instructions. I diluted the palabok mix in water. I used 3 packs to feed an army. The pack suggested to dilute the mix in 2.5 cups of water but I suggest you do it in 2 only for more taste. I added shrimp juice (whatever you call it.) I sauteed the garlic together with shredded tinapa in a bit of olive oil, then poured the palabok mix. I let it boil until a bit sticky. I combined the noodles with the palabok mix so I can put all other ingredients on top like chicharon (pork rind), baby squid, tahong (mussels), shrimps, shredded tinapa and hard boiled eggs.
For those living abroad, you can try this out and introduce to your philam kids. I think the mixes are available at some asian stores or you can probably google it and order online.
Posted by girlie on October 20, 2008
It’s my first time to put flavor in my crablets(talangka). Normally we just put salt and wait til it turns a orangy. But this time I though of adding flavor to it. I did the usual thing, then I melted some butter, added ginger, garlic powder, mirin, light soy and some chili peppers, after which I sprinkled it with dried parsley. That’s how easy it is. My two boys enjoyed it. They had it during snack time and with rice. I know they are not supposed to have it at 3 in the afternoon, but they can’t resist the smell, it was sooo inviting.
Posted by girlie on June 24, 2008
Who wants to win a Ristorante Pizza for a year? Yes, 12 months of free pizza! The Ristorante Contest is only until June 27, 2008, so don’t miss your chance to win, join the contest now. Who knows today is your lucky day. I’ve checked their different flavours and it’s really mouth watering. If only I had the chance to grab a bite, I would pick their pizza mozzarella. Gosh it looks so heavenly. It has a generous amount of mozzarella, not like the other mozzarella pizza that we have around, you can barely taste the cheese. Who am I kidding? I actually want to taste all 8 flavours, and why not just by the description of the pizza plus the nutrition information they provide, I am already salivating. The flavours sound yummy, and it’s actually healthy because of the ingredients being used.
Oh they have a bonus too when you go to their website. They have this so called 12 minutes to romance where they give you a 3-step process on how to bring back romance to the dinner table. They also provide recipes for you to make use of. Isn’t this great? For the career oriented individuals, it’s about time you bring back romance to your evenings. Just check out ristorante.ca for tips and while at the website, don’t forget to join the contest. You might be the lucky winner of a one year supply of their delicious pizza.
Posted by girlie on June 13, 2008
Who does not love chocolates, gourmet chocolates at that. I used to think that guys don’t really go for chocolates, I’ve always thought that chocolates is a girl thing. But when I met my husband, all that changed. He is one person very fond of chocolates. He knows almost all the delicious gourmet chocolates. He would name them, asking if I have tasted it. I wonder if he knows about gertrude hawk chocolates. But knowing that it is the most delicious gourmet chocolate, I bet he does. I wonder if this is available here, I would want to give him this for Father’s Day.
Posted by girlie on January 15, 2008
This was taken last Thursday after a baptismal coverage. N treated me to dinner at Silk in Serendra. The food was not bad but it was not good either. I was expecting more though, because a lot have been saying that they serve really good Thai cuisine. I therefore conclude that it is over rated. Is green curry suppose to taste like coconut milk that was not cooked? Or is it that I am just used to my version of chicken curry. Hhmm, I think it’s time to upgrade the palate ^_^.
**Notice how I carry my bag, very “queenly”, beh!**
Posted by girlie on December 18, 2007
Hey Kri, this is no longer my comfort food since it has been on my desk every night. Eversince I made my own picante sauce, I can never stop eating them. I remember going to the grocery to buy this whenever I feel down and useless. Not only does it uplift my spirit, but makes my tummy bulge too. I wish I can stop eating them, but stopping means not sitting it out in front of the laptop doing my part time job. Arrrggghhh! So yes I can say that I can think more with Tostitos.
Note: Photo grabbed from Tostitos.com
Posted by girlie on September 30, 2007
squid balls & carioca
When N mentioned to me that he was going to have a prenup shoot at UP (University of the Philippines), I didn’t have second thoughts of going with him. Aside from helping him bring his stuff and assisting him, I had a different thing in mind. I was dreaming of eating squid balls and carioca. It’s only in UP that I get to eat those kinds of stuff, it’s really scary buying them from the carts roaming the streets. They say that in UP, those vendors get a health certificate or something, I dunno what it’s called really, before they can sell something. So it’s always at the back of my mind that it’s cleaner compared to those ones roaming the streets. So there, I got to eat my favorite squidballs dipped in sweet chili sauce and carioca. Carioca is made from glutinous rice (ground rice), boiled then fried with lots and lots of brown sugar. YUM!
That’s my FIL’s version of Machang. He is 93 years old and he still cooks it. Nothing in the taste changed, it’s still the same yummy machang. To me he makes the best machang and hopefully I’ll get him to teach me or better yet I should be present when he cooks it so that I’ll see how he makes it. Yeah, one of these days I will ask him to teach me. Machang is one of my son’s fave so I need to learn how to do it. Hopefully it would taste the same as my FIL’s version. I actually do not know what it’s made of, but I thing he used sticky rice and placed pork, chicken, liver and gizzard.
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