Buko Pandan Salad Special

I am proud to share with you this recipe made with the effort and personal touch of my eldest daughter, Sophia Camille.

Lately, I noticed how "Ate Camille" as we always called her, started to showed her interest to cooking. She used to stay beside when I am starting preparing for our meal until its done.

She used to named foods and asked me if I knew how to prepare it. Evey time I replied yes, she then immediately asked me to please teach her how to make it. She always asked me when will I start teaching her how to cook. When I asked her why she wanted to know how to cook as early as her age,she will then replied, "Mama, there were kids younger than me who joined recently ended Judy Ann's cooking show, the Junior Master Chef."  Maybe those little kids really influenced her to show up her interest into cooking as early as this time.


As starting point, last Saturday I teached her how to prepare one of her favorite dessert. From jelly preparation, cutting, blending of mixture until its completely done. I saw the excitement on her face while preparing for this foods, finding out what will be the results of her effort as well as the reactions of her tasters when served. 

It's serving time... I just noticed how she smiled and snobbed when her Papa and sister, Iya Samantha, told her, "Wow, ang galing na ni Ate Camille magluto, uy mag-a-asawa na yan, kaya nagpapaturo na kay Mama"...

Ingredients:

6-8 pieces Buko, thinly strips, drained well
1 pack flavored gulaman, prepared according to package instruction, cut into squares
1 bottle Nata de Coco, drained and set aside
1 250ml All Purpose Cream
1 300ml Condensed Milk

Preparations:

1. Blend all purpose cream and condensed milk in a bowl
2. Add gulaman cubes, nata de coco, buko meats to the cream mixture
3. Chill for 2-3 hours or overnight before serving
4. Optional: may served ala "Supreme"

Supreme Service:

1. Get 2 glass punch bowls, one must be slightly bigger that the other.
2. Put ice cubes and about 2 cups of water in a bigger bowl.
3. Put the smaller bowl on top of the bed of ice, then place desired serving size of prepared salad
4. An elegant presentation to chilled foods.

Then suddenly I realized, time really runs so fast. Our little baby now started to find and explore herself to learn new things into this magical world.  

We cannot control the movement of time. I just prayed that she remains smart and simple until she reaches all her dream in life.

Let me share with you some picture of her when she was still 2 and 5 years old. We love you very much Ate Camille...

Again, thank you very much for viewing. God bless us all.

Chicken Curry with Mushroom

 I already saw and tasted my Mother and other closed relatives preparing this menu during fiesta and family occassion, but I never tried to cook by myself.

Until one day, when watching Kris Aquino's latest morning show named Kris TV, she did cooking demo of this meal. I just noticed that she added button mushroom and used canned coconut cream in her dish. It's something unusual that what I usually saw with the others. The finished product really looks so yummy and I started to crave for its tastes.

Since my kids loves to eat foods with mushroom, I really got the interest to try it by myself. Looking forward for sometime to be free to do so. 

As a working Mom, it's always been my heart's desire to try new recipes for my family and kids especially during weekend. I have more time to spend in our kitchen, where I don't need to be in a hurry, unlike during week days. 

In one way or another, this is just my simple way of showing them how I really wanted to spend more quality time with them.

Finally, last Saturday we had no work and found some time to tried it. The taste of curry powder and coconut milk complements with each other. It's creamy and yummy. Better to try it for yourself to find out.

After all the efforts to make it as delicious as possible, well I truly glad that my kids liked it and mentioned "Sana po lagi na lang nasa bahay si Mama, para po masarap ang kain namin! Ang sarap, sarap po talaga!"

Ingredients:

1 kilo chicken, cut into pieces

1 tsp salt

1/2 tsp ground black pepper

1-2 cup carrots, cut into cubes

1-2 cup potatoes, cut into cubes

1 /2 cup red bell pepper, cut into cubes

1 can whole mushroom, sliced 

1 piece onion, sliced

3 pieces garlic, minced

1/2 cup cooking coil

2 tbsp butter

1/2 -1 tsp curry powder

2 cup thick coconut milk

Preparations:

1. Clean cut chicken, drain well

2. Season chicken with salt and pepper.

3. Heat cooking oil in a skillet. Add chicken and butter. Cook over medium heat.

4. Cook chicken until done, then set aside

5. Using the same skillet, pan fry potatoes and carrots. Set aside when cooked

6. Get around 2 tablespoon of cooking oil on oil used for frying chicken and heat this in a saucepot.

7. Saute' garlic and onion until transparent.

8. Add cooked chicken, potatoes and carrots

9. Add mushroom and bell pepper.

10. Add coconut milk, season with salt and pepper.

11. Simmer the chicken in the coconut milk until the sauce is thick and almost dry.

12. Serve hot

 Thank you for spending your time in viewing this post. May your family likes it taste the same as time. God Bless us all.

Pinangat na Sapsap

Pinangat na Sapsap 

(Best served with "Kinayod na Manggang Hilaw")

One of my family's favorite dishes served at our dining table during meal time. A very simple recipe that I learned from my Mother as she also learned from her Mom, Nanay Vito. 

I still remembered those days how Nanay Vito cooked delicious foods for all her Apo's, made our weekend vacation happy and complete. She really made our childhood years memorable as ever.

She used to served this meal with "kinayod na manggang hilaw (grated green mango) and bagoong" as side dishes, that truly makes this dish a perfect meal for everybody.

Ingredients:

1 kilo fresh sapsap or talakitok

5 tbsp calamansi juice

1-2 tsp iodized salt

3 tbsp cooking oil

Procedures:

1. Clean fish, drain well.

2. Place fish in a casserole

3. Add salt, calamansi juice and cooking, then cover.

4. Cook over medium heat for 5-7 minutes, until done.

5. May add a little MSG, if you want to enhance the flavor.

5. Best served with "kinayod na manggang hilaw" or "ginisang bagoong balayan"

Let me share with you how to prepare the "kinayod na manggang hilaw" as side dish:

1 piece Green Mango, grated

3-4 pieces garlic, minced

1/4 cup water

1 tsp rock salt

Mixed all ingredients, then served together with prepared "Pinangat na Sapsap"

May you also enjoy this meal the way our family loves it. Thanks a lot.