Enteng Blogs

Summer Is Here

2011-06-21T15:41:00.000+08:00

Today officially marks the start of the summer season!

it will also be the longest day of the year

the sun rises at 5:20 this morning and will set later tonight at 9:41pm

What does this mean?!?

and

and most especially, more

but who's complaining???

:-)

Father's Day

2011-06-20T10:30:00.010+08:00

We had a great day yesterday celebrating fatherhood!

Morning was spent catching up with mom and dad via skype...

Had lunch at Santa Lu-chi-ya

drive around... had ice cream at

the kid had strawberry sundae with gummy bears and sprinkles... the hot fudge was so good!!!

and then went to Church after

About 35 km and a some 30 minutes drive from the church is Bird's Hill Provincial Park and since the day is still long we surprised the kid by bringing him there.

Good thing there's always a bag of extra clothes (for swimming & gym time) in the car for impromptu activities like this.

this is at past eight in the evening and the sun is still up...

the sign... making sure no stupid Winnipeger dives head first on these shallow waters

mom, is that my future self??? lol

Aside from swimming, there are also a lot of things to do here like beach volleyball, play ground, trails, bicycle and inline skating paths, etc.

Best of all... it's FREE!!!

patrols and life guards are visible and kept the grounds clean and orderly. Park closes at 11pm but because this wasn't planned, all we have was a bottle of water with us. The kid was hungry already so it's time to go home.

And for dinner??? Drive Thru @ McDonalds!

:-)

A Letter to Dad

2011-06-19T00:56:00.001+08:00

16 June 2011

Dad,

Words are not enough to describe a father who has been there for you all throughout. In good times and in bad times, you were there for us. Giving us the advise we direly need in a calmly manner. Showing us the right direction to do things, doesn’t forces your way and respects every decision we make. You look for ways to help us even if it costs you everything. I am me because of you and the only way to repay that is to be as good as you to Ian.

I miss talking to you... I miss going back home to have a chat with you and talk about anything and everything. I miss the lunch and dinners that you prepare with all gusto and between you and me, I still think you cook better than I do because of all the love that goes with it.

Mom, Iris, Imer and me together with Nova and Ian, Brum, Kim, Mito and soon Mitri are lucky to have you as the finest husband, a wonderful father and the best grandfather we could ever ask for.

Thank you for always being there.

Take care always of your health as you always do.

And you know how much I love you and I’ll say it once more, I love you very much and I am proud of you dad.

Happy Father’s Day!!!

Your loving son,

:-)

P.S.
And mom, this goes to you as well. I love you both. I miss you dearly and I can’t wait to feel your warmth embrace once more.

i am still finding how to post the video of mom reading it to dad during their prayer meeting

:-)

Field Trip to the Zoo

2011-05-21T01:50:00.004+08:00

The kid had their field trip this time at Assiniboine Zoo.

these are some of the pictures he took.

to bad... there's no picture of himself.

:-)

Seven

2011-05-14T03:10:00.000+08:00

The kid's 7th Birthday was celebrated in the most simple way. I have schedule that weekend and my request for time off which was originally granted was recalled and was told to work due to the Mother's Day celebration.

So on the morning of his big day, we just had brunch at Perkin's

then we brought him to toys"R"us to buy him a gift of his choice before dropping me off to work.

The next day after work and attending mass, we surprised him with his Birthday Cake!

My off didn't came until the middle of the week. I excused him from school that day and we went swimming at the local recreation complex. Mom took a day off as well.

Simple, yet he was so happy!!!

He can't get over it...

Happy Birthday my baby boy!!! We love you so much!

:-)

The Circus is in Town

2011-04-08T10:59:00.003+08:00

Whenever I have the chance, I make it a point to give the kid a treat.

This time, Circus Mondo is performing at the MTS Centre.

I remember the look in his face standing outside MTS when he realized what we're going to do.. it was Priceless!!!

They have clowns, jugglers, aerialist and acrobats. Animals includes elephants, horses, lions, panthers, among others.

Children can ride the camel and the elephant in before and after the show... though it was a cash grab! $10 for a ride is ridiculous.. and they know it'll be hard for parents to turn down their kids if they want to have a ride.

Ball of death was entertaining.

:-)

Back From The Dead

2010-03-13T12:51:00.002+08:00

It's been more than a year since i last posted a blog... a lot has happened already... new work, new goals, new adventures... new life!

:-)

I'm thinking not to focus more on food, cooking and recipes but on the dailies as well.

Stay Tuned.

Mom It's Your Birthday

2009-01-27T00:22:00.007+08:00

Happy Birthday Mommy

We Love You Very Much ! ! !

:-)

Happy Chinese New Year!!!

2009-01-26T10:53:00.000+08:00

Kung Hei Fat Choi ! ! !

:-)

Vietnamese Fried Chicken

2009-01-22T09:25:00.006+08:00

This is another way of deep frying your chicken.

Para maiba naman...

Wash, cut and rinse the chicken(1kl)

Marinate for at least an hour with salt(3g), black pepper(5g), five spice powder(8g), fish sauce(30mL), lime juice(20mL) and chilies (labuyo)(5g)

Slightly beat the egg(2pcs) and combined with cornstarch(300g)

Fold over the egg mixture into the marination and mix well with the chicken.

Meanwhile, prepare the sauce by mixing the thai fish sauce(25mL), sugar(50g), cold water(10mL), red chillies (2.5g) and fresh coriander (5g).

Then deep fry the chicken at 180C for 10-15 minutes until done.

Finally, serve with Vietnamese Dipping Sauce.

:-)

Suka Pinakurat

2009-01-22T08:44:00.001+08:00

This is one heck of a vinegar.

I am a condiment guy...

as much as possible, there must always be a patis and suka on the table.

So I was glad dad introduce this to us over the week-end
and it even paired well with the lechon that we had.

Suka Pinakurat is a product of Iligan City and made from fermented coco nectar or tuba and siling labuyo plus other ingredients.

Linguistics Professor at the Mindanao State University-Iligan Institute of Technology (MSU-IIT), Dr. Luvizminda Cagas de la Cruz, says “pinakurat” is an affixation of the Sebuano (correct spelling instead of “Cebuano” according to language scholars) root word “kurat.” “Kurat,” according to De la Cruz, means surprise. Thus, “pinakurat” means in a sudden or surprising manner as to shock the person.

“Since the taste of the vinegar mixed with the spices was very similar to that used in the pinakurat dish, we decided to name our product after it,” explained Stuart del Rosario. And sure enough, sukang Pinakurat’s taste took everyone by surprise. “Papawisan ka sa sarap” (you’ll break out into a sweat from its spiciness) so the ad goes. {source}

It's best for barbecue, broiled, grilled and roasted meat, dried fish and seafoods. I tried it with the chicharon last night and i ended up eating it with the rice.

You can find the Sweetened Suka Pinakurat (php 65.00) and Suka Waykurat Sawsawan Espesyal (php 55.00) at Greenhills Tiangge Area.

:-)

Baked Potato

2009-01-21T11:24:00.005+08:00

This is a very simple side dish for your grilled and roasted meat entrees.

You'll be needing, potato, aluminum foil, sour cream, bacon bits, chives and rock salt.

Just wash, rinse and sanitize the potatoes. (No need to peel)

Wrap them individually with a foil.

Place rock salt on a baking tray and arrange the potatoes on top. (Rock salt's purpose is to prevent potatoes from burning caused by direct heat and so that they will sit evenly on the tray.)

Bake potatoes at 180C until cooked.

Cut the potato on top crosswise and press to open.

Sprinkle on top with bacon bits and chives and drizzle with little bit of sour cream.

Easy!

:-)

Freshly Squeezed Orange Juice

2009-01-21T09:16:00.006+08:00

I first saw it in her blog... and then her bin loves it...

I got to get one!

aaahhhhhh

100% orange juice... no preservatives... so healthy

Php 159.95 / 500Ml

Currently available at Rustan's Fresh Supermarket.

:-)

Mochi Ice Cream

2009-01-21T08:21:00.011+08:00

It's been in the country for quite sometime but its always out of stock in the supermarket. I've chanced upon it yesterday and grab a dozen of this ice cream balls wrapped in glutinous rice flour.

Imported from Hong Kong, the most exciting news in ice cream is now in the Philippines! Introducing Magnolia Mochi—ice cream balls covered with glutinous rice. Magnolia Mochi Ice Cream comes in Ube and Sesame flavors. Thrill your senses with Magnolia Mochi, now available in select supermarkets. {source}

The soft and chewy texture of sticky rice and ice cream all comes into burst in just one bite!

The thing is, it doesn't taste like sesame flavor at all...

You can grab one at Rustan's Fresh for Php 9.95

:-)

BBQ Baby Back Ribs

2009-01-20T11:34:00.006+08:00

I saw nice ribs at the supermarket last week and I thought of doing some BBQ.

It was sarap to the bones.

Here's how it's done.

Boil the baby back ribs with salt, pepper, bay, leaves, soy sauce, pineapple juice and water until its tender.

(best to leave it in the stock to cool down)

Meanwhile, prepare the BBQ Sauce:

In a bowl, mix, ketchup, honey, calamansi, sprite, oyster sauce, worcestershire, garlic, mustard, brown sugar, cajun spice, paprika powder, soy sauce, black pepper and some chili powder.

Put the ribs in a food pan and cover generously with the sauce.

Heat up the oven and roast the ribs.

Baste with BBQ Sauce once in a while.

Best served with grilled corn, baked potato and buttered vegetables on the side.

:-)

Vegetable Cuts

2009-01-19T17:52:00.023+08:00

Let's get back to the basics...

One of the very first things we learned in school prior to cooking was how to use the knife and cut vegetables.

here they are:

Mirepoix
Vegetables:
Carrots, Celery, Onion, Leeks
Size:
L 2cm x W 2cm x H 2cm
Use:
flavoring for brown stocks

Matignon
Vegetables:
Carrots, Celery, Onion, Leeks
Size:
L 1cm x W 1cm x H 1cm
Use:
flavoring for meat dishes, fish stocks, consommes and soups

Vegetable Bundle
Vegetables:
Carrots, Celery, Onion, Leeks
Size:
all vegetables are tied together with a string
Use:
flavoring for white & beef stocks

Brunoise
Vegetables:
Carrots, Leeks, Radish, Cabbage, Onions, Bell Peppers
Size:
L 0.1cm x W 0.1cm x H 0.1cm
Use:
garnish for soups, salads, meat, poultry & fish dishes

Jardiniere
Vegetables:
Carrots, Radish, Pumpkin, Potato
Size:
L 0.5cm x W 0.5cm x H 0.5cm
Use:
vegetable salads, sidings for main course, garnish for soups, meat or poultry dishes

Paysanne
Vegetables:
Carrots, Leeks, Radish, Onions, Bell Peppers, Pumpkin
Size:
L 1cm x W 1cm x H 0.2cm
Use:
garnish for soups, sauces, meat & poultry dishes

Macedoine
Vegetables:
Carrots, Radish, Pumpkin, Potato
Size:
L 1cm x W 1cm x H 1cm
Use:
cooked vegetable, siding for main course

Julienne
Vegetables:
Carrots, Leeks, Radish, Cabbage
Size:
L 2.5cm x W 0.1cm x H 0.1cm
Use:
garnish for soup, salads, pates and terrines

Chiffonade
Vegetables:
Cabbage, Lettuce
Size:
L 5cm x W 0.5cm or larger
Use:
shrimp cocktail, salads, garnish for cold dishes

Batonnetes Vegetables
Vegetables:
Carrots, Radish, Pumpkin
Size:
L 4cm x W 0.5cm x H 0.5cm
Use:
vegetable siding for main course, cooked for salads

Carrots Vichy
Vegetables:
Carrots
Size:
Whole carrot 0.2cm thick slices
Use:
carrot dish only

Turned Vegetables
Vegetables:
Carrots, Radish, Pumpkin
Size:
L 3 - 4cm (diameter 1.5 cm)
Use:
vegetable siding for main course

:-)

BCC's Famous Raisin Bread

2009-01-19T07:47:00.011+08:00

Brum and Iris brave the cold weather of Baguio over the weekend and brought us goodies from Baguio Country Club.

I'm glad they didn't leave the place without getting the famous bread from the club's Raisin Bread Shop. It's one of the best pasalubong one could bring home from the country's summer capital.

BCC's Raisin Bread Loaf first originated from an old home recipe of then manager of the club some 50 years ago and until now, it's part of the must-have and must-taste bread whenever you're up there.

Thank you Sis!

:-)

Sabroso Lechon

2009-01-18T18:10:00.007+08:00

We celebrated my dad's birthday today and we thought of bringing Sabroso Lechon for a change. We've been hearing about it for quite sometime and no doubt that it was really good!

The meat was very tasty, juicy and tender. The skin of course was very crispy.

We're lucky there are still some left when we got there.

Charlie, who is one of the brains behind this lechon was there and very accommodating.

Too bad I wasn't able to take pictures...

We'll be back for more!

:-)

We Are One: The Obama Inaugural Celebration

2009-01-17T14:44:00.001+08:00

HBO will present an exclusive telecast of We Are One: The Obama Inaugural Celebration to kickstart US President-elect Barack Obama's inauguration festivities. Unfortunately, only cable subscribers are the only ones who can watch this. It will be an historic night which combines musical performances by an array of the greatest stars of today, with readings of historical passages by prominent actors.

Some of the musical guests includes Beyonce, Mary J Blige, Jon Bon Jovi, Bono, Sheryl Crow, Josh Groban, John Legend, Usher Raymond IV, Shakira, Bruce Springsteen and Stevie Wonder. Actors scheduled to appear include Jack Black, Steve Carell, Rosario Dawson, Jamie Foxx, Tom Hanks, Queen Latifah, Laura Linney and Denzel Washington.

7PM Tuesday January 20

It's channel 54 to all skycable subscribers.

:-)

Happy Birthday Daddy!

2009-01-16T07:14:00.000+08:00

We Love You!!!

Happy 57th Birthday!

:-)

Are You Up For This?

2009-01-15T20:19:00.007+08:00

I receive a newsletter from AXN about their BIG CHALLENGE.
and how I wish I could join this contest.

If you're interested, just click here to register.

:-)

Beef Mechado

2009-01-14T14:19:00.003+08:00

It's been a while since I last ate Mechado.

It is our version of Europe's Beef Goulash...the only difference is we don't use red wine, sweet paprika, caraway seeds, marjoram, etc.

But the cooking method is exactly the same.

Since most meats here are tough (unless it's imported) I first boiled the beef (top round/kalitiran) in the pressure cooker for half an hour.
(put some bay leaf, soy sauce and beef bouillon to add more taste)

Heat up oil and butter and sear the meat(yes the boiled ones) then set it aside.

Saute the onion, tomatoes and garlic.
Add some fish sauce.

Add the tomato paste and saute briefly to remove the acidity taste and then add the tomato sauce.

Bring back the meat and cover with the beef stock.

Add the potato and simmer for 30 mins. or until meat is tender and the potatoes are cooked.

Adjust the taste with fish sauce and pepper.

Finally, serve with steaming cup of rice.

Sarap!!!

:-)

Daddy I Want Cookie

2009-01-13T18:07:00.005+08:00

This is one activity that i love doing with Ian...
aside from eating, he also loves to help in the kitchen.

And baking is one of his favorites.

Good thing there's cookie mix for the dummy. hehehe

I haven't attempted to make one from scratch.

Just mix the flour, egg, and some oil and that's it.
(This is where my son starts to enjoy...getting his hands dirty!)

Pre-heat the oven at 325F and then bake for 15 min.

cool it down

and enjoy!

:-)

Tibok-tibok / Akay-akay

2009-01-12T21:13:00.009+08:00

The Philippines is really rich with culinary delicacies, every province has lot's of "kakanin" as we call it to be proud of.

One of which is tibok-tibok from Pampanga which is like
the akay-akay as they call it in Obando, Bulacan.

I really don't know what differs them... maybe the ingredients or method perhaps.

In Pampanga they use carabao's milk while in Bulacan, coconut cream is used.

It's one of my favorite "kakanin"... so every once in a while, there's always one present at the ancestral house during Sunday lunch.

Last week, I re-created it after my mom took out an old recipe book which I believe belongs to my late grandmother.

The method was different so I prepared it as simple and as easy as I could.

Having no stone "gilingan" to make the "galapong"/"malagkit", I opted for the glutinous rice flour which fairly makes sense.

Bought two coconut meat and squeezed every bit of cream I could using the potato riser to get the authentic taste of the “gata” even though the canned ones are very tempting to use (again for convenience).

I soaked and then boiled the red monggo beans and sweetened it after which it was cooled down to be used as the filling.

I really don’t have the exact measurement, so I just made it by feel.

Prepared the “malagkit” filled the center with the monggo beans and made it into round balls.

For the sauce... which to me is the highlight of this "kakanin"... I heated the second squeeze of the coconut cream, added the glutinous rice flour and then the sugar.

Then the mistake occurred... I added in the sauce mixture the "malagkit" filled with beans. Of course, it shattered... as I need to continiously stir the mixture... the red monggo beans were all over it! hahaha (I told my mom what happened and she laughed at me... according to her, I should have boiled or steamed it separately)

So, the show must go on... I finished it up by adding last the first squeeze of the coconut cream and adjusted the taste by adding some more sugar and for no reason, a pinch of salt.

Finally, I finished it off at the oven to gratinate it.

And the end result?

It was by far, exceptionally good! hahaha

I was able to reproduced the taste and texture of the Akay-akay that I grew up loving.

* Up next: standardized the quantity of the ingredients.

:-)

Birthdays and Anniversary

2009-01-11T11:21:00.006+08:00

January

First month of the year... a lot of birthdays are coming up, so to my friends and love ones! All the best to all of you!!! Cheers!

Sheridan - 4th
Nanay Rosie - 10th
Daddy - 16th
Lilet – 18th
Ahcel - 21st
Ruel – 23rd
Gabby – 25th
Mommy – 27th
Migi – 27th
Teena – 30th
Earl – 31st

and to our wonderful parents... happy 32nd year anniversary!

Mom & Dad – 23rd

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more bithdays and anniversaries to come!

mahaba-habang inuman ito!

:-)