Absolut Mango
Ice Blended
Summer is faaaaast approaching and we needed to quench our thirst every now and then. I bet you want some good drinks before seasons change so this is it: The original Ice Blended.
Instant Pancit Canton
If you live in the Philippines, I am 100% sure that part of your childhood is eating pancit canton!
Memories still linger on me.. that once every week my merrienda is pancit canton! Well, it has flavors: plain, chilimansi, calamansi, sweet and spicy, and extra hot chili. The best! As you are ingesting the canton, you'll really feel the pinoy style of the said food! Oh, I so love that memory!
You can eat it with rice or with bread. Hm, nom nom nom the pancit canton!
Pandesal
Pan de Sal is the most popular yeast-raised bread in the Philippines. Individual loaves are shaped like garrison caps due to its unique method of forming. The dough is rolled into long logs (baston) that are rolled in fine bread crumbs before being cut into individual portions with a dull dough cutter and then allowed to rise and baked on sheet pans. Its taste and texture closely resemble those of the very popular rolls of the Dominican Republic called Pan de Agua and Mexico’s most popular type of bread Bolillos. These breads all use a lean type of dough and follow similar techniques that were learned from Spanish or Spanish trained bakers early in their history. As in most commercially produced food items, they vary in quality to meet taste requirements and economic standards of various communities. - From Wikipedia
Every morning, part of my breakfast itinerary is the pandesal adventure. I'll ride my bike and head to the Pandesalito Factory and buy a dozen of it. Then, I'll have my chocolate drink and voila! A perfect morning!
Taco Ilokano
Taco Ilocano is a staple merienda dish up in the northern part of our country. This is after all the point of having a delectable little pocket of orange warmth in your hands: fast food eating but with the flair and richness that only we Pinoys can dish out, yet at the same time, modern in its approach because in these health conscious days, the Taco Ilocano does serve up a vegetarian alternative to those who just want to lose the pounds and not the flavor.
Taco Ilocano offers the newest service of catering for special events such as birthdays, weddings, debuts, anniversaries, business functions, or any other event. They use what they lovingly call mini empanadas and provide the indigenous condiments to complement the dish that you find in their kiosks, such as the infamous red sukang iloko among them. The empanadas are still made of egg, longganisa, papaya and monggo sealed in that crispy orange crust. And since they’re much smaller, they use quail egg instead of the chicken egg in regular sized empanadas. But just like their normal larger counterpart in the kiosks, the ingredients put into them can be changed with whatever suits your taste, meaning you can get as always, a vegetarian empanada, all meat empanada, special empanada, or no egg empanada. They can also make their new flavors Sweet Empanada, Sweet and Spicy Empanada, Mexican and Argentinian available for a minimum number of pieces upon client's request.
Igado
Igado is an Ilocano food made of pork, liver or atay, with bell pepper or potato. Original Pinoy food, this menu is famous to all Filipino.
Munggo
Munggo
Ingredients:
Mungo beans
1 tbsp cooking oil
3 cloves garlic
1 small onion, sliced
1 cup pork
2 tbsp patis
3 medium tomatoes
1 cup broth
2 cups spinach leaves
2 pieces of ampalaya
salt and pepper to taste
dash of dried basil leaves
How to Cook Munggo:
Boil mung beans for 30 minutes on moderately low heat.
Check from time to time to ensure it does not get dry.
Stir occasionally.
When almost ready, sautee the garlic, onion, then pork for about 2 minutes.
Add tomatoes and sautee for about 1 minute.
Add patis add the sliced ampalaya at this point and let simmer for about 10 seconds.
Add mungo and broth. Cover and simmer for about 5 minutes.
If you are using shrimp, you may add at this point. dd the basil, stir and adjust the taste with salt and pepper.
Turn off the heat and add the spinach, stirring it in.
Minute Maid
Minute Maid Pulpy Orange Juice made me realized that even in current days there still something real, No preservatives added.
Kare Kare With Bagoong
Kare Kare With Bagoong
Ingredients:
2 1/2 lbs. pork hocks
1 1/2 tsp. salt
2 tbsp. cooking oil
2 cloves garlic, minced
1 medium onion, sliced
1/2 cup achuete water
3 tbsp. peanut butter
2 tbsp. toasted powdered rice or mochiko
1/2 lb. green beans
1 medium egplant
Procedures:
Place hocks or oxtail in large pot, add enough water to cover. Bring to boil, lower heat and simmer until tender. If using achuete water, soak 1 tbsp achuete seeds in water for 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside. Or heat 2 tbsp. oil, saute achuete seeds until oil turns red, discard seeds. Use oil for sauteing rest of ingredients. Heat oil in a skillet and saute garlic and onions. Add cooked meat and 2 cups of the broth. Add salt and achuete water. Simmer for 15 minutes. Stir in peanut butter and toasted rice powder, bring back to simmer and cook, stirring for 5 minutes. Add green beans and eggplant. Cook until vegetable are tender, stirring constantly. Correct the seasonings.
Fried Tuyo Rice
Dried fish is a very popular ingredient in Philippine cooking. Its saltiness adds another level of flavor to most of our local dishes. A journey will never be complete without this kind of pasalubong. From daing, to tuyo, to banak, to danggit, this dish is truly Pinoy! Love dried fish? Why not cook them with rice and you’re good to go!
Ingredients:
2 tbsp oil
2 tbsp chopped garlic
One fourth cup fried shredded tuyo
4 cups cooked rice
One half cup diced tomatoes
Procedure:
Heat oil in a pan. Fry tuyo until the scales are falling off on both sides and the smell is less fishy. Scoop out and set aside to cool.
Meanwhile prepare all the other ingredients.
Flake tuyo, getting rid of scales, heads and bones. Set aside.
Heat a bit of oil in a wok. Scramble the eggs in the wok. Scoop out and set aside.
Add a tbsp of oil in the wok. Fry cooked tuyo for about a minute to heat it up and make it a bit crunchy as desired. Scoop out and set aside with the cooked eggs.
Add another tbsp. of oil in the wok. Add garlic and sauté until fragrant. Add carrots and peas and stir-fry for a minute.
Add cooked rice. Toss to combine with the peas and carrots. Add soy sauce, oyster sauce and freshly ground pepper. Toss carefully to mix all ingredients and seasoning. Stir-fry until rice is heated through.
Turn off the heat. Toss in tuyo flakes and scrambled egg. Transfer to a serving bowl and garnish with fresh coriander sprigs.
Chocovron
Chocovron is a chocolate covered polvoron, there are solid brown chocolate and white chocolate and mix white and brown chocolate covering. the polvoron is flavored with cookies and cream,pinipig, pandan.
Most Important Nut in the World - Pili Nuts
There are many products you can make from Pili Nuts also known as the Philippine Nut and considered the Most Important Nut in the World. You can choose from Pili Nuts Polvoron, Marzipan de Pili, Pili Cakes, Pili Nuts in Coco Jam.
Sweetened Rice Cake Ibos
Suman or Ibos from Nasugbu, Batangas. It's got it's distinctive taste and we have yet to discover why it is so delicious!
Soft Tofu or Taho
Taho is a Philippine snack food made of fresh soft or silken tofu, arnibal or brown sugar syrup, and pearl sago similar to pearl tapioca.This staple comfort food is a signature sweet and can be found all over the country.
Street Food Kwek Kwek
Kwek kwek is quail egg dip in batter while tokneneng is the balut or just plane whole egg of chicken or duck. One of the fave street foods asides from chicken ball, kikiam and squid balls and fish balls.
Chocolate Mochi
Chocolate Mochi
Ingredients:
1 ¼ cups water
½ cup sugar
2 ½ cups malagkit rice flour
½ cup rice flour
1 tsp Ferna Chocolate Flavocol
Dark chocolate, chopped
Franklin baker gem dessicated coconut
Procedure:
Boil the water and dissolve the sugar. Let cool. Add the rice flour, malagkit rice flour, ferna Chocolate flavocol, mix together until it forms a dough. Make small balls, flatten each piece and place a piece of strawberry , red bean paste or chocolate in the center. Pinch the edges to make a ball. Place in a greased pan and steam for 10 minutes. Immediately roll in Franklin Baker Gem Dessicated Coconut.
Korean Beef
Korean Beef
Ingredients:
2 lbs beef
1/2 cup sugar
2 tbsp sesame oil
2 tbsp rice wine
3/4 cup soy sauce
1 head crushed garlic
1 onion head
1 Tbsp Ginger, crushed
4 tbsp oil
1 cup green onions, sliced
pepper
red chili flakes
Procedures:
Combine the beef sugar, sesame oil, rice wine, cup soy sauce, crushed garlic, onion head and Ginger. Marinate beef overnight. Heat oil and sear marinated beef. Pour marinade. Simmer for about 5 minutes. Add enough water just to submerge beef. Simmer over low heat until tender or pressure cook for 45 minutes. Season to taste with sugar, salt, pepper and red chili flakes. Garnish with green onions, sesame oil, toasted sesame seed. Serve with steamed rice, sauteed bean sprouts and kimchi.
Fit and Right
The first and only juice drink that is clinically proven to help you give the body you've always wanted!
Del Monte Fit and Right is a delicious juice drink that contains real fruit juice that naturally refreshes anytime, anywhere! It contains L-Carnitine that helps burn fat and B Vitamins that help speed up metabolism so you can stay fit, healthy and on the go!
Absolut Raspberry
Absolut Vodka is a Swedish brand of vodka, owned by V&S Group, and produced at their facilities near Åhus, Scania, in southern Sweden.
Building on a four century tradition of producing vodka at Åhus, Absolut was introduced in 1879 by the entrepreneur Lars Olsson Smith. Absolut is the third largest brand of alcoholic spirits in the world after Bacardi and Smirnoff, marketed in 126 countries. The largest export market is the United States where close to 73 million litres were sold in 2003. More than 40% of the imported vodka in the United States is Absolut.
Varieties:
Absolut VODKA (80 proof, blue label)
Absolut VODKA (100 proof, red label)
Absolut PEPPAR (Roasted Jalapenos, Green Tomato and Dried Herbs flavor - The first flavored Absolut Vodka, launched in 1986)
Absolut CITRON (Lemon flavor launched in 1988)
Absolut DISCO (normal absolut vodka, blue label, in a special edition disco cover)
Absolut KURANT (Blackcurrant flavor launched in 1992)
Absolut MANDRIN (Orange and mandarin flavor mix launched in 1999)
Absolut VANILIA (Vanilla flavor launched in 2003)
Absolut RASPBERRI (Raspberry flavor launched in 2004)
Absolut APEACH (Peach flavor launched in 2005)
Absolut RUBY RED (Grapefruit flavor launched in June 2006).
Absolut PEARS (Pear flavor launched in January 2007).
Absolut NEW ORLEANS (Mango and Black Pepper flavor launched in August 2007). This is a Special Edition in an annual city themed series. 100% of the profits go toward various Gulf Coast charities.
Absolut 100 (100 proof, black bottle, flavor launched in 2007))
Absolut MANGO (Mango flavor is to be launched in February 2008))
Absolut LEVEL, launched in 2004, is a super-premium vodka created and sold by but marketed separately from Absolut
Mojito
I recently learned how to make a real Mojito, the Cuban way. I had heard so much about that I figured that it would make an excellent addition to my personal exploration of Latin culture.
I must admit that this is now my favourite drink. It is very refreshing but you must be careful as they do have a way of sneaking up on you. Here is my secret. Use really fresh ingredients and good rum not the cheep bar stuff but the good stuff. Okey here it is..
Mojito Recipe
Powdered sugar to taste 1-2 teaspoons. I prefer to use raw, Fair Trade, cane sugar it does give the drink a darker colour but I think it tastes better
Juice from 1 lime (2 ounces) Again use as much or as little as you like. One lime can make two drinks in my opinion other wise it is too tart and it over powers the mint.
about 6 mint leaves I actually like mine with more mint, I like some colour in the glass. The more the better as far as I'm concerned
Light Rum Use the good stuff. The older the better. (2 ounces)
Top with club soda
1 sprig of mint for garnish.
Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about one to two ounces of lime juice. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler or pestle . Add ice (preferably crushed) then add the rum and stir, and top off with the club soda. Garnish with a mint sprig.
That is the traditional Cuban recipe but I like to take some of the lime cut into small wedges and add it to the glass before using the muddler. Another variation is to add Angostura bitters to tone down the mojito's sweetness. I personally haven't tried it with the bitters. I do recommend what some Cubans use; "Guarapo" in place of the powdered sugar, which is a sugar cane syrup or you can use raw cane sugar.
Eggs Benedict
Eggs Benedict
Ingredients:
1 cup vinegar
8 eggs
8 bacon
4 muffins
2 chopped chives
Hollandaise
Roasted Potatoes
Procedures:
In a large saucepan, bring vinegar and 16 cups water to a boil over high heat. Reduce heat to a low simmer. Crack each egg into an bowls. Working in two batches, gently drop eggs, one at a time, into simmering water and cook for 2 minutes. Using a slotted spoon, transfer eggs to a plate to drain. Repeat process until all eggs are cooked. Let water continue to simmer. Heat a medium skillet over medium high heat. Cook bacon for one minute on each side, remove from heat and cover to keep warm. Return eggs to simmering water until heated through, about 1 minute. Place each muffin face up on a plate. Top each muffin half with a slice of bacon and a poached egg. Top eggs with Hollandaise sauce and garnish with chives. Serve immediately with roasted potatoes.
Baileys
Baileys Irish Cream is a whiskey and cream based liqueur which launched in Ireland in 1974. It is now the number one liqueur in the world, and sold in over 100 countries. Enjoyed over ice, Baileys can also be drunk in coffee, shaken with ice, as a Baileys Shiver or blended with ice or as part of a variety of delicious cocktails. Baileys now comes in four flavors, Original, Baileys with a Hint of Crème Caramel, Baileys with a Hint of Mint Chocolate and Baileys with a Hint of Coffee.
Fruit Ice Cream
Fruit Ice Cream with real fruits chunks such as strawberry, kiwi, corn, melon with yogurt ice cream.
Chocolate Strawberry Cake
Chocolate Strawberry Cake
Ingredients:
5 squares Baking Chocolate
6 tablespoons butter or margarine
3/4 cup sugar
1 teaspoon vanilla
2 eggs
1 1/4 cups flour, divided
1/2 teaspoon baking soda
3/4 cup water
1 1/2 cups thawed Strawberry Whipped Topping
1 cup sliced strawberries
Procedures:
Preheat oven to 350 degrees F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda, mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9 inch round cake pan sprayed with cooking spray. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely. Top with the whipped topping and strawberries just before serving. Melt remaining 2 chocolate squares as directed on package; drizzle over cake. Let stand until chocolate is set. Store in refrigerator.
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Hainanese Chicken Leg
Combine all the ingredients in your rice cooker, switch it on, and let it do the work. Singapore Hainanese Chicken Rice is super delicious...
