Pancit Mami

Pancit Mami

Ingredients:

1 cup miki (fresh)
1/3 cup shredded pork
1/2 cup chicken meat
2 tablespoon chopped onion leaves
2 cloves garlic, chopped
2 tablespoon corn oil
2 cups chicken stock
Salt and pepper

Procedure:

1. Boil pork and chicken, adding little salt till tender.
2. Saute the garlic in the corn oil till brown.
3. Add the chicken and pork.
4. Add the chicken stock, cover.
5. Simmer for two minutes.
6. Seasonwith salt and pepper to taste.

7. Pour over miki in individual bowls.

8. Serve hot.

9. Top each serving with onion leaves.

What God Promises

What God Promises

He doesn't promise sunny days;

just a rainbow at the end of a storm.

He doesn't promise silver and gold,

but to provide for your needs.

He doesn't promise to make

your life trouble free,

just to give you the strength

to see things through.

He doesn't promise all the answer,

just that He'll direct your path.

He doesn't promise you understanding,

but faith that well see you through.

He doesn't promise freedom

from despair,

only enjoy and peace in believing.

He doesn't promise that

you'll never fail,

just that your strength and hope

will be renewed.

He doesn't promise

you'll have no fears,

but that He is always there.

Most of all, He promises

unconditional and everlasting love.

Barbara Cage

Pancit "LugLug"

Pancit "LugLug"

Ingredients for Pancit Luglug:

1/2 kilo dried rice noodles (bijon) (soak this in cold water) ten minutes,then drain
1/2 cup shelled shrimps
1/2 cup corn oil
1/2 cup finely sliced green onions
4 tablespoon flour in 1/2 cup cold water for thickening the sauce
2 quarts boiling water or meat stock
1/2 cup finely flakes smoked fish (tinapa) (pick small fish bone off)
1/2 cup powder crisp crackling (chitcharon)
1/2 cup sliced, boiled pork
1/2 cup soy bean cake (tokua), cut into small cubes
1 head garlic (minced)
1/2 cup chinese celery (kinchay), slice into half inch bits
2 cup shrimps juice
1/4 cup "achuete" water
2 hard-cooked eggs, sliced lengthwise
12 calamansi
Celery leaves for garnish
Salt and pepper

Procedure for preparing pancit luglug:

1. Fry garlic until brown.
2. Drain and set aside.
3. Fry pork in the same corn oil until brown.
4. Add the tokua and shrimps.
5. Then add 1/2 cup shrimp juice, cover and boil.
6. Add the kenchay and garlic with salt and pepper.
7. Set this pork shrimps mixture aside.
8. Soak the achuete in water, squeeze out the color.
9. Add this to the rest shrimp juice and put the mixture in a sauce pan.
10 Add the flour mixture.
11. Bring to a boil, stirring constantly,.
12. Season with salt and pepper.
13. This is the red sauce for the pancit which is called "Palabok"
14. Boil 2 quarts of water in the large container.
15. Fill a small long handle bamboo or deed wire skimmer with a cup the rice noodles.
16. Dip the skimmer into the boil water for 1 minutes.
17. Drain well.
18. Pour the noodles into individual plates or into a large serving platter.
19. Cover with red sauce.
20.Top the sauce with the pork-and-shrimps mixture, then sprinkle finely flakes fish and crackling over this.
21. Garnish with slices or eggs, celery leaves, green onion and calamansi.
22. Serve hot with patis and calamasi juice.

Pancit Guisado

Pancit Guisado

Ingredients:

1/2 cup boiled chicken (flaked)
1/2 cup boiled shrimps (sliced in long narrow strips)
1/2 cup boiled pork (sliced in long narrow strips)
1/2 cup boiled ham (sliced in long narrow strips)
1 cup cabbage (shredded)
1-1/2 tablespoon toyo (soy sauce)
1 kilo miki
4 segments garlic
1 onion (sliced)
1 cup shrimp juice
Calamansi halves
Salt and pepper

Procedure:

1. Fry separately the garlic onion, shrimps, pork, chicken and ham.
2. Set aside a portion of each for garnishing the dish.
3. To the rest add the toyo, shrimp juice, salt and pepper.
4. Simmer for about 5 minutes, then add the cabbage mixing well, and simmer until almost dry.
5. Blanch miki in boiling water for about 2 minutes and fry in corn oil.
6. Then add to the mixture.
7. Arrange on a platter and garnish with the previously set aside fried garlic, pork, chicken, shrimps, ham and slices of lemon.

Catch Me Im Fallen

Catch Me I'm Fallin

Hmmm....

I.

I don't know why but when i look in your eyes

i feel something that seems so right

you've got yours i've got mine

i think i'm loosing my mind

'cause i shouldn't feel this way

Refrain:

catch me i'm fallin for you

and i don't know what to do

Chorus:

how can something so wrong?

feel so right all along

catch me i'm falling for you

how can time be so wrong?

for love to come along

catch me i'm falling for you

how can love let it go

when it has no place to go

and i can't go along pretending

that love isn't here to stay

catch me i'm falling for you

II.

If i could just walk away

without you floating today

i would die just thinking of you

i know we can't be more than friends you and me

but why do i feel this way?

***Repeat refrain then chorus***

catch me i'm falling for you

and it's wrong for me to feel this way

'cause i don't know what to do without you

i'm falling for you...

Catch me i'm falling for you

how can something so wrong?

feel so right all along catch me i'm falling for you........

Eating Time Banquet

Bon Appetit!

Stuffed Frogs

Stuffed Frogs

Ingredients;

6 edible frogs, skinned, whole
1 cup ground pork
1/4 head garlic, chopped fine
1/8 cup vinegar
1/2 teaspoon brown sugar
Salt and pepper

Procedure:

1. Mix pork with garlic, vinegar and seasonings.
2. Stuff the belly of well cleaned frogs.
3. Rub with seasoning and pat dry
4. Fry in deep hot fat until frogs are crisp and golden brown.

Dora the Explorer Doing Crank Dat

Dora the Explorer Doing Crank Dat

Adelaide, Australia Cheap Hotel Rooms

Cheap Hotel Rooms in Adelaide

Australia is the only country and continent at the same time. Adelaide is a modern city close to nature. When in Adelaide, Australia even transiently during a business travel or a vacation check in the Plaza Hotel located in the city center of Adelaide. This colonial-style hotel is only ten minutes away from Adelaide International Airport (AIA). The three-storey Plaza Hotel has 69 air-conditioned guestrooms with basic provisions such as Internet access, coffeemakers, and refrigerators. This is one of the few hotels that you can have a microwave on-request. All of this in a standard room priced less than 90 US dollars. The Plaza Hotel management sees to it that the housekeeping staff is neat and honest. They provide wake-up calls and 24 hours customer care service.

Tourist attractions are within reasonable travel times from the Plaza Hotel. The Art Gallery of South Australia where a visitor can appreciate one of the most comprehensive collections of Australian, European and Asian art, is nearby. Just a short walk and you are there. Sun worshippers and beach lovers can easily go to Adelaide’s most popular beach Glenelg and bask in the sun. It is just a tram ride from the city. A day trip will bring you to the oldest surviving German settlement in Australia, The Hahndorf. Enjoy the gift of nature by visiting the Mclaren Vale winery. Visit also the Victor Harbor and enjoy the ride on a horse-drawn double-decker tram. One can also watch the penguins coming home from fishing. Climb to the top of the hill and watch these tuxedoed birds as the foreground of a beautiful sunset.

Other activities enjoyable when you are in this area include a visit to Botanical Gardens showcasing lovely Australian flora. For physical activities, the Adelaide Oval is just a few minutes away. The Adelaide Symphony Orchestra will give you a night of refined auditory pleasure, a welcome part of a romantic date. And as always, shopping for souvenirs or just plain and simple shopping spree visitors always go to the Rundle Mall Shopping Center. In the Plaza Hotel there is always a chance to experience nature, historical sites, arts, and balance it with modern amenities.

Another hotel visitors can check in is the Comfort Inn On Marion, Plympton Park. The Comfort Inn On Marion is a 100 percent non-smoking hotel. This is surely an enjoyable hotel for the health conscious without shelling out too much. Room rates start at a low 96 US dollars. There are a variety of accommodation options from a single individual to a large family or a vacationing entourage. Guestrooms of the Comfort Inn On Marion all has spacious living areas. If the visitor prefers a room with large private spa he will not be disappointed. There are many rooms with such amenity. If the want is a full kitchen in a room, the Comfort Inn has it.

Activities are available without traveling too far. There is the Morphetville Racecourse, the Ica Indoor Sport Stadium, the Coorong National Park, Adelaide Himeji Garden and many more.

From the Adelaide International Airport getting to the Comfort Inn On Marion is just a short car ride.

Kalderetang Kambing (Goatmeat Stew)

Kalderetang Kambing (Goatmeat Stew)

Ingredients for Kalderetang Kambing:

1 kilo goat’s meat cut into pieces
1 cup salad oil
5 cloves of garlic, crushed
6 potatoes, quartered
1 large onion
slice hard-boiled eggs
meat stock
6 tomatoes sliced
Paprika
salt and pepper to taste
1 cup sweet peas
Sliced pimientos morrones
½ cup chopped ham
Liver mixture (ingredients and procedure below)

Procedure for Cooking Kalderetang Kambing:

1. Heat the oil and brown the garlic.
2. Remove the garlic and sauté the onion and tomatoes, then add the meat and seasonings.
3. Add stock to cover the mixture.
4. Cook until meat is almost tender.
5. Add potatoes and continue cooking.
6. When meat and vegetables are tender, add the liver mixture to thicken the gravy.
7. Add pimientos, peas and ham.
8. Serve hot and garnish top with slices of hard-cooked eggs and chopped ham.


Liver Mixture for Kalderetang Kambing Sauce

Ingredients for the liver mixture for Kalderetang Kambing Sauce:

¼ kilo cooked ox liver passed thru a food grinder
2 tbsp Bread crumbs
2 tbsp Vinegar
1 cup stock
sugar to taste
salt and pepper to taste

Procedure for making Kalderetang Kambing Liver Sauce:

1. Mix the above and strain into the caldereta mixture.

Kalderetang Kambing (Goatmeat Stew) is good with rice or bread.

Faki

Faki

Red or puy lentils can be substituted for the green ones used in this soup.

Ingredients:
1 cup green lentils
5 tbsp olive oil
3 finely chopped onions
2 thinly sliced cloves of garlic
2 tsp crushed cumin seeds
¼ tsp ground tumeric
1/2 cups chicken or vegetable stock
salt
freshly ground black pepper
2 tbsp roughly chopped fresh coriander for garnishing
warm bread, to serve

Procedure:
1. In a saucepan, put the lentils covered with cold water. Boil rapidly for 10 minutes. Drain.
2. Heat 2 tbsp of the oil in a pan and fry two of the onions with the garlic, cumin and turmeric. Stir for 3 minutes. Add the lentils, stock and 1/2 cup of water. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes, until the lentils are soft.
3. In the remaining oil, fry the third onion until golden. Lightly mash the lentils to make the soup pulpy.
4. Add salt and pepper to taste. Stir the fresh coriander into the fried onions and scatter over the soup. Serve (with bread or rice).

Serves 6

Pancit Molo

Pancit Molo

Ingredients:

1 cup ground pork
½ cup cooked, flaked chicken
2 eggs
3 tbsp chopped green onion
½ cup shelled fresh shrimps (sliced)
¼ head medium-sized garlic (chopped)
½ medium-sized onion (chopped)
¼ cup chopped apulid (Chinese chestnut) either boiled or canned
Toyo (soy sauce) to taste
Pinch of pepper

Procedure:

1. Combine all ingredients.
2. Divide the mixture into two and wrap one-half of the mixture by teaspoonfuls in pancit molo wrapper.
3. Set aside the remaining half for tine broth.
4. To make wrappers:
a. Sift together 2 cups flour and ¼ teaspoon salt.
b. Add the yolks of 3 eggs and knead with the fingers.
c. Add ¼ cup water and work until the dough becomes very smooth and fine.
d. Roll out on a floured board to about the thickness of paper.
e. Cut in small triangular pieces about 3”x 3”.


For the broth:

Ingredients:

20 cups chicken broth
½ head garlic (chopped)
¼ cup vegetable oil
½ medium-sized onion (chopped)
3 tbsps. Green onion (chopped)
Pinch of pepper
Salt to taste

Procedure:
1. Saute garlic and onions.
2. When slightly brown add remaining half of the stuffing mixture and cook for about 5 minutes.
3. Add chicken broth and bring to a boil.
4. Drop stuffed wrappers in the broth.
5. Season with salt and pepper.
6. Cover and boil for 15 minutes.

Makes 20 servings

Almondigas

Almondigas

Ingredients:

1 cup ground pork
1 egg
½ cup ground shrimp meat
1 tbsp. shortening
½ cup misua
2 cloves garlic
1 minced onion
Shrimp extract
Salt or patisto taste
1 tbsp. chopped green onion
Pepper to taste

Procedure:

1. To the pork and shrimp add green onion, egg and the desired seasoning and shape into small balls about the size of a small native lemon.
2. Saute the garlic and onion and add shrimp- extract with about 3 cups of water.
3. When the mixture boils, drop the meat balls one by one into boiling mixture.
4. When meat balls are cooked, add misua asnd immediately remove from fire.
5. Add salt or patis and pepper to taste.
6. Serve hot.

Angel

Pasta with Cream and Parmesan

Pasta Alfredo
This is a classic pasta dish which originated in Rome.

Ingredients:
12 oz dried fettuccine
2 tbsp butter
1 1/4 cups double cream
2/3 cup grated Parmesan cheese
2 tbsp finely chopped fresh flat leaf parsley
salt
freshly ground black pepper

Procedure:
1. In salted water, cook the fettuccine until al dente.
2. In a large flameproof casserole, melt the butter. Add the cream and Parmesan with salt and pepper. Stir over a medium heat until the cheese has melted and the sauce has thickened.
3. Drain the fettuccine. Add it to the sauce with the parsley. Put the pasta and sauce together over a medium heat. Put more pepper over and garnish with extra parsley. Serve at once.

Serves 4

O-:

Wild Mushroom Soup

Zuppa di Porcini e Funghi Salvatici
Wild mushroom are expensive. Dried porcini have an intense flavour, so use only a small quantity. The beef stock may seem unusual in a vegetable soup, but helps to strengthen the earthy flavour of the mushrooms.

Ingredients:
2 cups dried porcini mushrooms
2 tbsp olive oil
1 tbsp butter
2 thinly sliced leeks
2 roughly chopped shallots
1 roughly chopped clove of garlic
3 cups fresh wild mushroom
5 cups beef stock
1/2 tsp dried thyme
2/3 cup double cream
salt
freshly ground black pepper
fresh thyme sprigs for garnishing

Procedure:
1. In 1 cup of warm water, soak the dried porcini for 20-30 minutes. Lift out of liquid. Squeeze over the bowl to remove as much of the soakong liquid as possible. Strain and reserve th liquid. Chop the porcini.
2. In a saucepan, heat the oil and butter until foaming. add the garlic, leeks, and shallots. Cook gently and stir frequently for about 5 minutes, until they are soft but not coloured.
3. Chop the fresh mushroom. Add to the pan. Stir over a medium heat until they begin to soften. Pour in the stock and bring to the boil. Add the liquid, porcini, dried thyme, salt, and pepper. Lower the heat. Simmer gently for 30 minutes. Stir occasionally.
4. Put 3/4 of the soup in a blender. Process until smooth. Add the cream and heat thoroughly in the pan. Check seasoning and consistency. Serve hot. Use thyme sprigs as garnish.

Serves 4

o:)

Minestrone (Italian Recipe)

Minestrone con Pasta
An Italian recipe common in the Mediterranean coast line and Milan.

Ingredients:
2 cups dried haricot beans
2 tbsp olive oil
2 oz smoked diced pancetta or streaky bacon
2 sliced large onions
2 crushed cloves of garlic
2 diced medium carrots
3 sliced celery sticks
14 oz canned chopped tomatoes
10 cups beef stock
12 oz diced potatoes
1 1/2 cups small pasta shapes (macaroni, stars, shells, etc.)
8 oz thinly sliced green cabbage
6 oz finely sliced green beans
1 cup frozen peas
3 tbsp chopped fresh parsley
salt
freshly ground black pepper
freshly grated Parmesan cheese, to serve

Procedure:
1. Cover the beans with cold water. Soak overnight.
2. Heat the oil in a large saucepan. Add the pancetta or bacon, onions and garlic. Cook gently while stirring occasionally for 5 minutes until soft.
3. Add carrots and celery. Cook for 2-3 minutes, until tender.
4. Drain the haricot beans. Add to the pan with the tomatoes and stock. Simmer for 2-2 1/2 hours until the beans are tender.
5. Add the potatoes.
6. Add the pasta shapes, sliced cabbage, green beans, peas and chopped parsley to the soup 15 minutes before it is ready. Season the soup to taste. The soup should have a fairly thick consistency. Top with generous amounts of grated Parmesan cheese when serving.

Serves 8

:)

DOC EXTRA STRENGTH DISHWASHING LIQUID!

DOC EXTRA STRENGTH DISHWASHING LIQUID!

DOC DISHWASHING LIQUID (EXTRA STRENGTH!)

Faki

Faki

Red or puy lentils can be substituted for the green ones used in this soup.

Ingredients:
1 cup green lentils
5 tbsp olive oil
3 finely chopped onions
2 thinly sliced cloves of garlic
2 tsp crushed cumin seeds
¼ tsp ground tumeric
1/2 cups chicken or vegetable stock
salt
freshly ground black pepper
2 tbsp roughly chopped fresh coriander for garnishing
warm bread, to serve

Procedure:
1. In a saucepan, put the lentils covered with cold water. Boil rapidly for 10 minutes. Drain.

2. Heat 2 tbsp of the oil in a pan and fry two of the onions with the garlic, cumin and turmeric. Stir for 3 minutes. Add the lentils, stock and 1/2 cup of water. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes, until the lentils are soft.

3. In the remaining oil, fry the third onion until golden. Lightly mash the lentils to make the soup pulpy.

4. Add salt and pepper to taste. Stir the fresh coriander into the fried onions and scatter over the soup. Serve (with bread or rice).

Serves 6

:)

Hot Halloumi with Roasted Peppers

Hot Halloumi with Roasted Peppers

(Halloumi could be replaced with other available cheese)
Halloumi is a hard and salty cheese. It is a Greek cheese. Halloumi is delicious served simply sliced or cubed. It also takes on a wonderful texture when grilled or fried.

Ingredients:
300g halloumi cheese, thickly sliced
6 pcs red, green or yellow peppers olive oil
2 tbsp balsamic or red wine vinegar
small handful of raisins (optional)
freshly ground black pepper
flat leaf parsley, to garnish
olive and oregano bread (optional)

Procedure:
1. Preheat oven to 220C. Cut the peppers into quarters. Discard the cores and seeds. Place cut side down on a baking sheet. Roast for 20 minutes until the skins start to blacken and blister.

2. Remove and keep warm with several layers of kitchen paper. Set aside for 30minutes. Peel off the skins. Slice the flesh into a bowl. Mix roasting juices with the peppers.

3. Pour a little olive oil over the roasted pepper. Add the vinegar and raisins. Salt and pepper to taste. Toss the salad lightly and leave to cool.

4. When serving, divide the pepper salad among four plates. Heat olive oil to a depth of about 1/4 inch in a large heavy-based frying pan. Fry the halloumi slice (or your preferred cheese) over a medium high heat for about 2-3 minutes, turning them halfway through cooking until golden brown on both sides.

5. Drain the fried halloumi (or your preffered cheese) thoroughly on kitchen paper and serve with the roasted pepper salad and a parsley garnish. Enjoy with chunks of olive and oregano bread to soak up the juices.

Serves 4

Cook’s Tips: For a crisp coating on the cheese, toss the slices in plain flour before frying them. Plain cheese can be grilled instead of fried. Simply preheat a grill or ridged grilling pan, add the cheese slices and cook until golden brown turning once. Also good grilled on a barbecue.