Saturday, December 31, 2011
Friday, December 30, 2011
Frozen Hot Chocolate
Description:
Having been inspired by my recent intake of very thick sikwate (otherwise known as "tsokolate e"), I pored over my material and found this entry....enjoy!
Chocolate came to be prepared and served in the Philippines principally as a drink "chocolateros" would go from house to house with stones for griding the chocolate and preparing tableas according to the family taste.
These were sometimes imprinted with the family name or emblem. The chocolate was then cooked with milk in special pots called chocolateras, and frothed up with wooden batidores.
It was served thick (espeso, thus "chocolate E") or thin (aguado, or "chocolate A") - From Doreen G. Fernandez, "Tikim: Essays on Philippine Food and Culture"
Ingredients:
30 g tablea, chopped coarsely, or 40 g dark chocolate
1 tall can evaporated milk
2 tbsp cocoa powder
2 - 3 tbsp sugar
whipped cream and sugar sprinkles (for garnish)
Directions:
Combine all ingredients in a saucepan.
Cook over medium heat until thick, around 5 minutes.
Let cool, then freeze.
Put about 1/2 cup of the frozen hot chocolate in a blender.
Add 1/2 cup crushed ice and blend until smooth.
Fill tall, handsome glasses and top with whipped cream and sugar sprinkles, if desired.
Having been inspired by my recent intake of very thick sikwate (otherwise known as "tsokolate e"), I pored over my material and found this entry....enjoy!
Chocolate came to be prepared and served in the Philippines principally as a drink "chocolateros" would go from house to house with stones for griding the chocolate and preparing tableas according to the family taste.
These were sometimes imprinted with the family name or emblem. The chocolate was then cooked with milk in special pots called chocolateras, and frothed up with wooden batidores.
It was served thick (espeso, thus "chocolate E") or thin (aguado, or "chocolate A") - From Doreen G. Fernandez, "Tikim: Essays on Philippine Food and Culture"
Ingredients:
30 g tablea, chopped coarsely, or 40 g dark chocolate
1 tall can evaporated milk
2 tbsp cocoa powder
2 - 3 tbsp sugar
whipped cream and sugar sprinkles (for garnish)
Directions:
Combine all ingredients in a saucepan.
Cook over medium heat until thick, around 5 minutes.
Let cool, then freeze.
Put about 1/2 cup of the frozen hot chocolate in a blender.
Add 1/2 cup crushed ice and blend until smooth.
Fill tall, handsome glasses and top with whipped cream and sugar sprinkles, if desired.
Thursday, December 29, 2011
Atis Ice Cream
Description:
Taken from Celebrations: A Culinary Feast from the Roces-Reyes Table, edited by Delgado, et. al (Anvil Publishing, Inc. 2010).
"Atis Ice Cream is such a luxury. There's nothing like nonstop spoonfuls of pure atis frozen in creamy carabao's milk ice cream. This is my grandmother's recipe, and in the old days, when they didn't have electric ice cream makers, they would freeze the atis ice cream mix in a metal can and give it a stir every few hours to break up the ice crystals."
Ingredients:
1 cup sugar
1/2 c water
2 kg ripe atis (sugar apple), the seeds are removed
(we are using the creamy pulp of the atis)
4 cup carabao's milk
Directions:
Combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is completely dissolved.
In a large bowl, mix the cooled syrup, atis pulp, and carabao's milk. Transfer to an ice cream machine and follow the manufacturer's instructions.
Alternatively, pour the mixture into ice trays or shallow pans and freeze. After a few hours, scrape the ice that begun to form and return to the freezer. Repeat a few more times until a thick sherbet-like consistency is reached.
Taken from Celebrations: A Culinary Feast from the Roces-Reyes Table, edited by Delgado, et. al (Anvil Publishing, Inc. 2010).
"Atis Ice Cream is such a luxury. There's nothing like nonstop spoonfuls of pure atis frozen in creamy carabao's milk ice cream. This is my grandmother's recipe, and in the old days, when they didn't have electric ice cream makers, they would freeze the atis ice cream mix in a metal can and give it a stir every few hours to break up the ice crystals."
Ingredients:
1 cup sugar
1/2 c water
2 kg ripe atis (sugar apple), the seeds are removed
(we are using the creamy pulp of the atis)
4 cup carabao's milk
Directions:
Combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is completely dissolved.
In a large bowl, mix the cooled syrup, atis pulp, and carabao's milk. Transfer to an ice cream machine and follow the manufacturer's instructions.
Alternatively, pour the mixture into ice trays or shallow pans and freeze. After a few hours, scrape the ice that begun to form and return to the freezer. Repeat a few more times until a thick sherbet-like consistency is reached.
Monday, December 26, 2011
Sunday, December 25, 2011
Saturday, December 24, 2011
Friday, December 23, 2011
Wednesday, December 21, 2011
Tuesday, December 20, 2011
Sunday, December 18, 2011
Watching the news yesterday about coffins being needed for the dead in Typhoon "Sendong" (international name WASHI)-affected Cagayan de Oro and Iligan cities, I played again the Oscar-winning Japanese film "Departures". It seemed fitting if only to allay my sadness inspite of the nature of its subject.
Saturday, December 17, 2011
MUJI Global
http://www.muji.com
Japanese goods..high quality and for some items you will consider carefully that they are reasonably priced.
Their notebooks and other paper products are a steal considering its made in Japan. I could not resist a Japanese-style plain white teapot myself..and their containers are the usual of what I would expect from Japanese design and attention to detail :-)
Japanese goods..high quality and for some items you will consider carefully that they are reasonably priced.
Their notebooks and other paper products are a steal considering its made in Japan. I could not resist a Japanese-style plain white teapot myself..and their containers are the usual of what I would expect from Japanese design and attention to detail :-)
Friday, December 16, 2011
Thursday, December 15, 2011
Wednesday, December 14, 2011
Tuesday, December 13, 2011
Monday, December 12, 2011
Friday, December 9, 2011
Thursday, December 8, 2011
Monday, December 5, 2011
Spicy Ginger Tea
Description:
Alternative to your usual coffee.
But take note...people suffering from heartburn should not use ginger in large quantities to make the tea, for it can aggravate the condition...
Ingredients:
4 cups of water
4-5 slices of fresh ginger
A few strips of orange peel
4 pods of cardamom
4 cloves
2 cups of milk, low-fat
4 teaspoons of tea leaves (Assam)
Brown sugar, according to taste
Directions:
Put the water, cardamom, ginger slices, orange peel and cloves in a saucepan, bring to boil, then cover and simmer for about ten minutes.
Add the tea leaves and milk and simmer for another two minutes.
Turn off the heat and allow it to steep for about 4-5 minutes, or according to how strong you want it.
Strain the tea and add sugar according to taste. Serve hot.
Alternative to your usual coffee.
But take note...people suffering from heartburn should not use ginger in large quantities to make the tea, for it can aggravate the condition...
Ingredients:
4 cups of water
4-5 slices of fresh ginger
A few strips of orange peel
4 pods of cardamom
4 cloves
2 cups of milk, low-fat
4 teaspoons of tea leaves (Assam)
Brown sugar, according to taste
Directions:
Put the water, cardamom, ginger slices, orange peel and cloves in a saucepan, bring to boil, then cover and simmer for about ten minutes.
Add the tea leaves and milk and simmer for another two minutes.
Turn off the heat and allow it to steep for about 4-5 minutes, or according to how strong you want it.
Strain the tea and add sugar according to taste. Serve hot.
Ginger Tea flavored with Lemongrass
Description:
Drink it hot when you feel the flu or a cold coming on.
It can be served either hot or chilled so it depends on your preference.
Ingredients:
4 cups of water
2 teaspoons grated fresh ginger root
1 stalk lemongrass, sliced lengthwise
2 teaspoons of herbal tea
1 lemon
honey
Directions:
Bring the water to boil then reduce the heat and add the grated ginger and lemongrass.
Let it simmer for ten minutes or so.
Turn off the heat add two teaspoons of herbal tea (any of your favorite).
Strain the tea and add honey to sweeten and lemon for extra flavor.
Drink it hot when you feel the flu or a cold coming on.
It can be served either hot or chilled so it depends on your preference.
Ingredients:
4 cups of water
2 teaspoons grated fresh ginger root
1 stalk lemongrass, sliced lengthwise
2 teaspoons of herbal tea
1 lemon
honey
Directions:
Bring the water to boil then reduce the heat and add the grated ginger and lemongrass.
Let it simmer for ten minutes or so.
Turn off the heat add two teaspoons of herbal tea (any of your favorite).
Strain the tea and add honey to sweeten and lemon for extra flavor.
Sunday, December 4, 2011
Saturday, December 3, 2011
"it used to be we grew our hair long driving down the hi-way speeding fast we were flying but those days are long gone those days are long gone time came for us to choose it would have come sooner or later and when it came we were crying but those days are long gone those days are long gone so dance! O dance! we may never get the chance! so sing O sing! don't pass up the chance! hold on fast to living til these days are long gone these days are long gone"
Friday, December 2, 2011
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