Sweet and Sour Lapu-lapu

                            SWEET AND SOUR LAPU-LAPU

Ingredients

ginger

garlic

julienned carrots

bell pepper

shallots

spring onion

oyster sauce

soy sauce

vinegar

brown sugar

chicken broth

1 lapu lapu fish

Method :

1.  Dredge the lapu lapu fish in flour or corn starch. Fry in oil till crisp then set aside.

2. Saute ginger, garlic, julienned carrots, bell pepper and shallots in the pan where you fried the lapu  lapu.

3. Add oyster sauce, soy sauce, vinegar and brown sugar .  Let it simmer till the vinegary smell dissipates.  I don't actually measure the amount. I go by taste. Dish should be sweet-sour and a a little salty too.

4. Pour in a little chicken broth at a time. We don't want our sauce to be watery.  Optional :  You can add corn starch if you want to thicken the sauce.

5. Pour the sauce over the fried lapu lapu.  Garnish with spring onion, julienned carrots and bell pepper.

special thanks to: FoodFiend :) We love this recipe! ^_^

SOURCE: http://foodfiendojie.blogspot.com/2012/06/lapu-lapu-escabeche-recipe-grouper-fish.html

Robin: I was tricked

Setting: Dining Room
Time: Dinner
Event: Dinner
Main Course: Bulalo
Characters: Me, Tatay, Robin, Lola Masing (in the background)

Scene 1: Tatay helping Robin take out the bone marrow from the bone.

         TATAY: Ganito lang yan.  *clang clang* *trying to "taktak" the marrow out*

*plop* marrow drops on Tatay's plate

         [ Tatay and I stared at the ever forbidden marrow ]

          TATAY: *in a loud panicky voice* Hoy! Sino yung nasa likod?!

[ I immediately realized that it was a joke so he can unconspicuously gobble down the unsuspecting marrow, but what you don't know is how Robin reacted to that. ]

           ROBIN: *grabs fork* Tatay ano ba ya-- *turns immediately in panic, eyes wide open in fear*

[ Tatay and I, not expecting his reaction because the trick is so freakin' old school, were shocked, paused for a few seconds and then...]








TATAY and ABBY:   BWAHAHAHAHAHAHAHAHAHAHAHAHAHAHAH! 
                                  AHAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAH!!!!
                                 LMFAO! ROFL! LOL!







       To my cute and ever so aDORKable little brother, Robin, 
Thank you for always making my day. I never thought that trick would still work in this millenium. Thanks to you, I burned 20.6 calories in just 20 minutes of laughing so hard.






                                           -Abby

[Review] Tony Moly Beriberi Magic Lip Tint

While walking around Town (a.k.a. Alabang Town Center), I went to their Tony Moly boutique store to look for sheet masks. I got 2 awesome sheet mask and when I was going to pay for it, the sales lady ask me to try their lip tint. So I did. To my surprise, I saw this cute little container of clear berry-scented lip tint.

What I like about this lip tint is that it's not to dark when you apply it. It gives off a natural pink-ish shade to your lips. Also it's not runny probably because it's in the form of a sticky gel making it great for application since you can just glide it smoothly over your lips. And it does not come off easily, even if you drink water and lick your lips. It's very long-lasting and sweet smelling as well. It has a very sweet berry or strawberry scent. yummy! ^_^






Here are some pictures of me wearing the Tony Moly beriberi magic lip tint:

Beer-battered fish fillet

beer-battered fish fillet

Ingredients 

Original recipe makes 6 servings 

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon dried dill weed
• 3/4 cup beer

• 1/2 cup milk
• 2 eggs
• 2 pounds cod fillets
• 2 quarts vegetable oil for frying

 DIRECTIONS:

1. In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
2. Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
3. Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

source: http://allrecipes.com/recipe/beer-batter-fish-fillets/detail.aspx?event8=1&prop24=SR_Title&e11=beer-battered%20fish&e8=Quick%20Search&event10=1&e7=Home%20Page

• PREP5 mins
• COOK20 mins
• READY IN40 min

• Editor's Note
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  
  

Baked Ziti

Baked Ziti

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1.

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

source: http://www.allrecipes.com/

Softdrinks can, Beer can. The Big Difference.

     A while ago, 'lil bro said that he'll be needing a softdrinks can (soda can) for school tomorrow. Recently, I made beer-battered fish fillet for my family and I bought a can of beer but I wasn't able to finish all the beer so I had some left over. Since that can is basically the same with soda cans, I mean they are the same design and serves the same purpose, I thought that'll do. So I washed it and made sure that every nooks and crannies of that can is spotless and it's free of  beer-odor. When I took it to my 'lil bro he said," but it's not softdrinks...". My world shattered at the utter thought of rejection. After, at the very least, trying to help my brother with his school requirement. Just because of it's content, regardless of it being the same design and being invented by the same fudging person, he will not bring it. My inner thoughts were "ARGHSBSAFBWIUBVBVFGBALBVLIAUBBAWIONSKXBRN!?!?!?!?!?!"

Harsh. Shallow but harsh.

O.o the world hates me XD

So this is the story of my most recent rejection. :)))))

                                                                   the alleged beer can 

-signed-

Abby, the Rejected sister who was just trying to help

My musical senses are tingling

            Finally after 19 sessions, I am now able to play the notes D, E, F#, G, A, B, C#, and high D on my violin without looking at the scroll. I know I'm not much of a musical prodigy like Mozart but I'm getting there. Just so you know, I'm not really that into violin. I'm more of a piano person but since a violin is the only one that can fit in our house,between a piano and a violin, I went with it and gave it  a shot. I can't really tell you guys right now why I'm so into learning an instrument but all I an tell you is that I m determined to learn. I can tell you now, all the hard work is finally paying off. Wish me luck for my future achievements! :)

Choux à la Crème / Cream Puffs

INGREDIENTS

For the cream 

40 cl milk

3 egg yolks

90g sugar

50g flour

1 vanilla bean

(optional 100g dark chocolate)

For the puffs

75g flour

60g butter

2 eggs

10cl water

5cl milk

1 tsp sugar

1 pinch salt

SERVES

4 connoisseurs

PREPARATION TIME

Cream: 15 minutes

Puffs: 15 minutes

To make the cream: put the milk, the split vanilla bean (and the grated chocolate if desired) in a pot and bring to a boil. During that time, put the egg yolks and the sugar in a bowl, and whip for about 5 minutes (until smooth and almost white in color). Add the flour, and mix again until smooth. Slowly pour the boiling-hot milk while stirring until smooth. Put the mix back in the pot, put the pot on medium heat, and stir constantly until the cream boils. At first boil, take the cream out of the heat and let it cool.

To make the puffs: Put water, milk and butter (cut in pieces) in a pot. Add the sugar and the salt, and bring to a boil while stirring constantly. Take out of the heat and slowly add the flour, while stirring, until the dough is smooth. Put the pot back on the heat and stir constantly for about one minute, then take out of the heat. Add the eggs one by one, stirring constantly until the dough is smooth. Pre-heat the oven at 220 C. Put the dough in a pastry pocket, and make 3cm-wide puffs, separated 4cm from each other, on a pastry sheet. Bake for 15 to 20 minutes, until the puffs are brown and puffed.

To stuff the puffs: when the puffs and the cream have cooled, put the cream in a pastry pocket and fill the puffs with the cream.

source:http://www.yummybaguette.com/recipe/Choux_A_La_Creme.php

Fettuccini with mushroom ham and rose sauce

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Ingredients

• 1 pound dry fettuccine pasta
• 1/4 cup butter
• 1/2 cup finely diced onion
• 3 cloves garlic, minced
• 1 pound fresh sliced mushrooms
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons dried parsley
• 6 slices ham, chopped
• 1 1/2 cups heavy whipping cream
• 1 cup spaghetti sauce
• 1 teaspoon crushed red pepper (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saute pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms and the oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4 to 5 minutes.
3. Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.
4. Place fettuccini on plates and ladle even portions of sauce over top.

Nutritional Information 

Amount Per Serving  Calories: 513 | Total Fat: 26.6g | Cholesterol: 89mg

source: http://allrecipes.com/Recipe/Fettuccini-with-Mushroom-Ham-and-Rose-Sauce/Detail.aspx

My short and incomplete interpretation of 'Brickhouse'

At first, I immediately thought about family. Mainly because of the the title, brickhouse, as 'house' being almost always synonymous to or thought of as family. After reading it a couple more times, I begin to see the house not only as a representation of a family but also for one's self, the wolf as temptation or something that can bring a person down, the wife and children as your dreams and opportunities you have neglected or forgotten.

I can't make a full interpretation of it yet, but it most likely revolves on that thought. :)

"bricks aren't the only ones that make a house." "Having a house does not mean the same as having a home" --i don't know what that means yet. It just randomly came to my mind ^^

--A short and incomplete interpretation of the poem Brickhouse by Michelle Camille Correa



click -->here<--to read 'Brickhouse'

Old House by Imelda Morales Aznar

Old House

by Imelda Morales Aznar

We are this house's future ghosts

moving soundlessly between rooms

suffusing the air with our private laughter.

Our smells begin to cleave to the wood.

The old scents have started to vanish

as we rub names off cabinet doors.

But still we hear the floorboards sighing

at night. It is the house remembering.

This house, at fifty, is old enough 

to keep secrets, to gather moments.

It has memories of lives other than ours

and when it remembers, we hear the echoes.

Or see a waving. But always, always we feel the sorrow 

of something left behind to carry the heaviness, 

to bear all the marks on its skin, 

to open its doors, once more, to passing shadows.

source: Crowns and Oranges Works by Young Philippine Poets; edited by Cirilio Bautista and Ken Ishikawa.

Chocolate French Toast Recipe

Chocolate French Toast

Serves 4

• 16 slices soft baguette
• 100 g (3 1/2 ounces) dark chocolate, melted
• 2 eggs, lightly beaten
• 1/3 cup (2 1/2 ounces) milk
• 2 tablespoons confectioners’ sugar, sifted
• unsalted butter for frying
• confectioners’ sugar, extra, for dusting

1. Spread half the baguette slices with the melted chocolate and sandwich together with the remaining slices.
2. Combine the eggs, milk and confectioners’ sugar, then dip the sandwiches into the mixture.
3. Cook in a large buttered frying pan over medium heat for 2 minutes each side or until golden.
4. Serve warm and dusted with confectioners’ sugar.

source:http://gracessweetlife.com/2010/08/the-ultimate-chocolate-lovers-breakfast-chocolate-french-toast/

NUTRI-jingle (Nutrition Song)

Phytochemical Group

KC, Abby, Czara, Chet

  

From the song "Grow old With You"  by Adam Sandler

Our own version:

“It could be so nice”

Foods are the ones which make us strong

Whenever were not

Provides us the nutrients we need the most

Oh it could be so nice to balance what we eat.

There are six nutrients that sustain our life 

Building our body and gives us energy

Oh it could be so nice if we take in all of these.

Carbo

Hydrates 

Proteins and Fats are macronutrients

Water

Minerals

Even vitamins are micronutrients

So don't forget to always watch for your health

This will prevent you from having diseases

Oh how healthy you can be, if you would just always eat right.

If you would just always eat right.

Tune: California Girls

I know a place, where the foods are really healthy

Go, Grow and Glow

There must be something in this food groups.

You should be aware 

Of what can keep you healthy.

For you, to know, of what can make you sick or strong. It’s a must!

(NEW SONG)

Tune: Buttercup

So why don’t you eat what’s right

Better just do it not to let you down

And mess you around

And the worst of all

You might get marasmus or kwashiorkor (kwashiorkor)

So watch what you eat

It’s for you, It’s for you 

More than anyone darling

Your health keeps you up from the start

So eat what’s right (eat what’s right)

Buttercup, do mind your health.