Jinky's Belated Birthday Bash

I just turned __3 last August 25. To thank our Lord for having gone this far, hubby and I decided to prepare something for our dear friends and loved ones. Dear blogger friends also brought something to share that's why we had overflowing food and drinks.

Food we feasted on were:

Lechon (cooked to perfection by Pollo Porco)
Crabs
Shrimps
Fish Kinilaw
Sinugbang Panga
Sotanghon Guisado
Mixed Seafoods
Baked Macaroni
Pasta
Thai Rice
Fruit Salad
Fresh Fruits

For making this day such a blast, I would like to thank Sir Gilbert Tan, Orman & Avel Manansala with Marzz, Arnel & Rose Lim, Gay, Ric and Sheng, Xyril, Alexis, Junith, Bryan, Ipe, Jouis, Lovely, Ethel, my brother Alan and sister Alpha, Alvin, Emy, and to my ever supportive hubby Arnel and kids!

Also, to all of you who remembered and took time out to greet me on my special day, daghang salamat! You rock, people!

Thank you, guys! :-)

Tiramisu So Sweet

Our home is full of tiramisu lovers. The reason why we're so sweet (he he he!). This is a dessert anyone can concoct anytime, anywhere. Owing to its simple and easy to find ingredients.

This is my version of this classic dessert. . .

Ingredients:

Choco Grahams
Cream
Milk
Chocolate syrup

I love doing this piece because I usually do it with my kids around. Presently, they can do it on their own without me supervising them. We just mix in a big bowl the cream, condensed milk and chocolate syrup. We then put this mixture in between layers of grahams biscuits in a tray. We all love our tiramisu in thick layers to balance the sweetness. As shown on the picture above, a tiramisu that is chocolatey but not too sweet! This is best served chilled not frozen.

Recently, an australian friend of mine made her own version of tiramisu for my sister's birthday. Here it is!

In lieu of almond nuts, she used our local sweetened and sugary peanuts. Quite pricey because she also used cream cheese and espresso for the filling. But it's worth it because it really tasted heavenly! She replaced grahams biscuits with a chiffon cake she baked personally. This is the tiramisu made with the best effort and competency while mine is made out of love and patience.

How about you, guys, what's your tiramisu made of?

Now It's Biko

Here's one of those recipes my lola taught me when I was still young. It's one of the delicacies being handed by our family from generation to generation. It normal to find this fare on the table during fiestas, birthdays, reunions, weddings, etc. and even on times wherein we should be fasting :-)

Olaer Resort, where I grew up under the care of my grandmother, used to be filled with fruit bearing coconut trees. Cooking with gata was not a problem then. You just have to do a little strolling under those coconut trees and presto, one, two or more coco fruits await you there. Armed with our old "kaguran", making gata for biko comes over easy.

For every kilo of malagkit, we use three pieces coconuts and 1/2 o 3/4 kilo muscovado sugar. We used to cook this using wooden fire. Cooking time usually lasts for 2 to three hours. This is often served as snack or dessert.

How about you, what's your biko made of?

Shrimps with Coconut Cream (Ginataang Hipon)

This is my version of ginataang hipon. I usually cook this over low fire until oil separates from the coconut milk.

Ingredients:
shrimps (medium sized)
coconut milk
garlic and ginger
green chilies (optional)
vegetable oil
salt and pepper to taste

It's very easy to prepare. Saute garlic. Add the shrimps and continue sauteing. Simmer with the coconut milk and ginger and chili if you wish. Add the coconut cream (the thick one) and continue cooking until it's done. Season with salt and pepper. Best served on rainy days!

Brownies Delight

A very dear aunt of my kids sent two boxes of these heavenly goodies for us. We all loved it, promise!

My Sotanghon Guisado

To keep my kids energetic, I always see to it that they always have enough carbo (aside from rice, of course) everyday. This is one of those recipes that I can cook, literally, with eyes closed. :-)

It's very easy to prepare this piece that's why a week won't be complete without this dish being prepared as morning snacks or lunch fare of my kids.

Ingredients :
A pack of sotanghon
pork
shrimps
sayote
carrots
sweet peas
garlic, onion, red bell peppers
soy sauce, olive oil
water, broth
salt and pepper to taste

Cooking this dish is really easy. You just need a wok or pan and a wooden ladle. You just have to put a little of everything while stir frying. I don't have exact measurement of the seasonings since I just rely on my instincts and taste buds while doing this simple but appetizing dish.

This is best served or prepared as baon with calamansi on the side!

Hampalaya (Bitter Gourd with Ham)

I have no problem with my kids when it comes to eating ampalaya. Children normally abhor the bitter taste of this veggie but in my case, I created a dish that made them love this veggie for life! I named this recipe as Hampalaya. It's a simple and nutritious viand ideal for breakfast and baon for the kids when they go to school.

Ingredients:

ampalaya (medium sized)
sweet ham (sliced thinly)
egg
garlic, onion, tomatoes
olive oil
salt to taste

It's very easy to prepare. Saute garlic, onion, tomatoes in olive oil. Add in the ham ( no need for longer cooking time because its pre cooked) and ampalaya. Cook uncovered to retain the color of the veggie. After a minute or two, put in the egg and salt to taste. No need for MSG because the ham will already enhance the taste of this recipe. Best served with fried rice, coffee/milk, fresh fruit and a smile!

n.b. A thing I learned from my Lola and found it effective, never touch or mix the ampalaya until it looks done so that it won't have bitter taste. Just let it cook in its own juice and the heat coming from the other ingredients.