Thank you for the AWARDS!:):):)

This is my first time to receive an awards from my fellow blogger  thenotsocreativecook.  Thank you france for passing the awards on me.  I don’t know if I deserve all of these awards as my blog is not that good as yours harhar.

Anyway, I am grateful for these awards and so I would like to pass it on to other amazing bloggers. ♥♥♥

 

BEST MOMENT AWARD

First-Best-Moment-Award-Winner

 

Please go to   MomentMatters.com/Award  to pick the badge appropriate to the number of Best Moment Award you have received.

Acceptance Speech:

First, I would like to thank my family for they are truly my inspiration in making this blog. They are the reason why I am trying my best to try and explore new recipes in order to give them the best.

Second, I would like to dedicate this award to all my fellow bloggers who inspired me to make my own blog,to  my awesome followers who  thinks that my blog deserves a thumbs ups and to all who appreciate my blog a big THANK YOU to all of you. :)

Lastly,  thank you to my kitchen equipment’s & utensils for without them I couldn’t bake 🙂 and of course the INTERNET for being the biggest tool in creating this blog.

I am so pleased to nominate the Best Moment Award to these following bloggers, Congratulations!!

food flavor fascination

Life is Short. Eat

Mama’s Gotta Bake

faestwistandtango

myfavouritepastime.com

The rules for Best Moment Award are:

– Winners re-post this completely with their Acceptance Speech.
– This could be written or video recorded.
– Winners have the privilege of awarding the next awardees!
– The re-post should include a NEW set of people/blogs worthy of the award; and winners notify them the great news.

RESOURCES: What makes a good acceptance speech?

– Gratitude. Thank the people who helped you along the way – Humor. Keep us entertained and smiling
– Inspiration. Make your story touch our lives
– Get an idea from the great acceptance speeches, compiled in MomentMatters.com/Speech
– Display the award’s badge on your blog/website, downloadable in MomentMatters.com/Award

 

Sunshine Award

spring-sunshine-award

 

You can choose other badge for this award if you want. :)

Questions:

1. Who is your favorite philosopher?  — Plato
2. What is your favorite number?     — 8
3. What is your favorite animal?     — Birds 
4. What are your Facebook and Twitter?  — https://www.facebook.com/Countybakermom
5. What is your favorite time of the day?  — Lunch
6. What was your favorite vacation?   — In my hometown, it’s more fun in the Philippines!
7. What is your favorite physical activity?  — Dancing even if I’m not a good dancer:) 
8. What is your non-alcoholic drink?   — Sprite, 7-up
9. What is your favorite flower?   — I love  Hydrangeas, roses, tulips

10. What is your passion?   — Cooking and Baking

These bloggers are my nominees for the Sunshine Award! Congratulations!!

 

food flavor fascination

Life is Short. Eat

Mama’s Gotta Bake

faestwistandtango

myfavouritepastime.com

The rules for Sunshine Award are:

1         Visit and thank the blogger who nominated you.
2         Acknowledge that blogger on your blog and link back.
3         Answer the same 10 questions given.
4         Nominate up to 10 blogs for the award, a link to their blogs in your post, and notify them on their blogs.
5         Copy and paste the award on your blog somewhere.

***

Versatile Blogger Award

images

 

You can choose other badge for this award if you want. :)

7 random things about me: I’ll give some favorites of mine…

1         Favorite color: Pink,yellow,lime green,
2         Favorite chocolate/brand: Hershey’s, Cadbury
3         Favorite scent of lotion: Lavender vanilla
4         Favorite perfume:  Moschino & burberry
5         Favorite baked goodies:  chocolate crinkles
6         Favorite actor/actress: Taylor Lautner, Channing Tatum,Jennifer Anniston, Angelina Jolie
7         Favorite candle scent: Sparkling Lemon

And for the Versatile Blogger Award, I nominate these following bloggers, Congratulations!!

 

food flavor fascination

Life is Short. Eat

Mama’s Gotta Bake

faestwistandtango

myfavouritepastime.com

 The rules for The Versatile Blogger Award are:

1         Visit and thank the blogger who nominated you.
2         Acknowledge that blogger on your blog and a link back.
3         Share 7 random interesting things about yourself.
4         Nominate up to 15 bloggers for The Versatile Blogger Award, provide a link to their blogs in your post, and notify them on their blogs.
5         Copy and paste the award somewhere on your blog.

 

Again, THANK YOU ALL.:):):)

 

 

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Batchoy

Batchoy is a noodle soup made with pork organs, crushed pork cracklingschicken or pork stockbeef  or pork loin and round noodles.[1] Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy. I can say that this recipe is closed to the taste of the real batchoy.

pizap.com13953978744991

Ingredients

500g Miki or Egg noodles
300g pork belly, sliced in small pieces
150g pork liver, sliced in small pieces
2 pcs pork heart, sliced in small pieces
1 medium sized white onion, finely chopped
6 cloves garlic, minced
1/2 tsp freshly ground black pepper
12 cups beef stock or pork stock
1 tbsp sugar
1 tbsp soy sauce
1 tbsp sautéed shrimp paste
fish sauce
chicharon, crushed
fried garlic
3 stalks spring onion, chopped
fresh eggs
oil

batchoy

Method

1. In a pot add oil then sauté garlic and onion, stir fry until onions turn translucent.
2. Now add the broth, pork belly, pork heart, black pepper, sugar, soy sauce and shrimp paste.  Bring to a boil then simmer for 30 minutes.
3. Now add the liver and flavour it with fish sauce (use according to your liking), simmer for additional 10 minutes.
4. Cook the noodles according to instructions.  Then once cooked place in a bowl.
5. Pour hot boiling broth in the noodle bowl together with meat then top it with crushed chicharon, fried garlic, spring onion and raw egg.  Serve immediately and stir in raw eggs while broth is still hot.

food for the Gods?(dates&walnuts bars)

Yes! you heard it right. Honestly, I don’t know why it’s called food for the Gods but I’ve read that maybe because of the main ingredients which is dates & walnuts which are very costly in Philippines.  Anyway, I admit that this was my first attempt to bake it. And according to my tasters it is indeed a delicious treat. So why don’t you try it:).

My recipe came from Pinay In Texas Cooking Corner

dates and walnuts bar

dates and walnuts bar

dates &walnuts bar

Ingredients:
For Toppings: (optional) – I just want my Food for the Gods to be really chunky.
  • 2 Tbsp chopped walnuts
Procedure:
1. Preheat oven to 350 degrees F.
2. Lightly grease a 9×13 inch pan.
3. Combine the first 4 ingredients. Take ½ cup of flour mixture and dredge the dates.
4. Cream butter and sugar.
5. Add eggs, one a time, and beat well after every addition. Gradually stir in flour mixture. Add the molasses, honey and vanilla extract. Mix well.
6. Fold in dates and nuts into the mixture until well combined.
7. Pour batter into prepared pan and bake for 10 minutes.
8. Sprinkle toppings. Lower heat to 300 degrees F (150 degrees C) and bake for 20 minutes or until inserted toothpick comes out
9. Cool for about 30 minutes and cut into bars of not more than 2×2 inches in size.

Polvoron

Polvoron is powdered milk candy, made of flour, sugar , butter and powdered milk. The flour is toasted and the rest of  ingredients are added. This is one of the easiest dessert to make. There are lots of recipes in the net and mostly they had the same measurements of ingredients , but I did not follow it so what I did is I made my version on how to do this. I am happy with my recipe as it tastes like the famous Goldilocks polvoron in the Philippines. Hope you can try it:)

Home made Polvoron are wonderful food gift idea, by using colourful cellophane or Japanese papers, they give the polvoron a festive look, unfortunately I don’t have the polvoron moulder 😦

 

Here’s my recipe :

INGREDIENTS :

1 cup all purpose flour

1 1/4 cup powdered milk

3 Tbsp. butter or 1 1/2 oz  ( 7 Tbsp melted butter)

1/2 cup granulated sugar

Procedure :

  1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
  2. Remove the pan and transfer the mixture on a big bowl.
  3. Add the powdered milk, toss for another 3-4 minutes.
  4. Add sugar and melted butter. Mix well.

Note: you can also add some pinipig if you like 🙂

I miss Pandesal

I just miss the pandesal I used to buy on our local bakery store in my country Philippines. It is usually eaten with coffee in the morning.It is also the most popular bread among Filipinos.  So I then search for a good recipe , but of course there are loads of it so it’s up to you which one you will choose. I then manage to pick one whom I think might meet my expectations. I wanted my  pandesal to be soft, crusty and of course tasty and  this recipe didn’t fail me 🙂 from Panlasang Pinoy.

pandesal

Ingredients

Note: I did not use bread flour as I can’t find one  instead I use  four cups of all purpose flour, still  it turned out right.

Cooking Procedure

  1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully disolved
  2. In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
  3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
  4. In a flat surface, knead the dough until the texture becomes fine.
  5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
  6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  7. Roll each part until it forms a cylindrical shape
  8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on)
  10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  11. Pre heat the oven at 375 degrees fahrenheit for 10 minutes
  12. Put the tray with dough in the oven and bake for 15 minutes
  13. Turn off the oven and remove the freshly baked pandesal.
  14. Serve hot. Share and enjoy!

Pork Siomai

Siomai is one of my favorite Chinese food  especially when dip in chili sauce or just toyomansi.  I  also love it in deep fried style.  While eating siomai I remember back in the Philippines where I could eat it any time, anywhere as you can buy it also in the streets (street foods). So here’s the recipe from www.recipe-tv.ph.

1 pack Siomai wrapper Filling:
½ kilo Monterey Ground Lean pork (kasim)
250 grams Monterey Pork Backfat, coarsely chopped
100 grams Shelled shrimps, diced
250 grams Grated and squeezed turnips or carrots
1/3 cup Chopped spring onions
1 Egg
1 cup Cornstarch
2 tsps Refined salt
¼ tsp Ground black pepper
1 tbsp Sesame oil

Procedure:

Mix siomai filling ingredients in a bowl. Set aside in the refrigerator for 30 minutes. Fill each siomai wrapper with 2 tsps filling. Steam for 8 to 10 minutes. Serve warm with a dip made of soy sauce and calamansi juice.

Makes 45 pieces.