oh so yummy banana cream...yay

multi-tasking ;)

bilo bilo overload...

its a very hot noon but eating hot bilo bilo is soooo gooooood

no tv is really boring

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thanks rob well its really grandma's attitude since i can remember..grummpy at times,nagger..giggles... but she's a jolly one too best storyteller and comediene

ive got a comediane grandma :D

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just fine ive been taking care my grandpa before he passed away he cant walk just laying down always while for grandma she can still walk but cant stand and walk for too long she has an arthritis...well she's really grummpy at times, im used to it though...she raised me my whole life so yeah its normal :D i can still do what i want but with limited time

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yay...what nice movies did u watched already?

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thanks :)

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sounds like bloody mystery and thriller...yay thanks mightymoe ill look for the dvd

yelling

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hey rob mr.greengiants (giggles) have u forgotten already im out of school years ago...im my grandma's caregiver now & all around house help ;) its what makes me busy and yeah playing online games

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hey rob mr.greengiants (giggles) have u forgetten already im out of school years ago...im my grandma's caregiver now & all around house help ;) its what makes me busy and yeah playing online games

Ginataang Bilo bilo Recipe is
usually served as a afternoon snack
and best eaten freshly cooked while
the Bilo bilo is at its best, pillow soft.
This Pinoy sweet snack consist of
Gata (coconut milk), Saging na Saba
(Cardava banana), Kamote (sweet
potato), Sago (Tapioca Pearls), Bilo-
bilo (Sticky glutinous rice balls), and
Langka (jackfruit).
Ginataang Bilo-bilo Ingredients
4-15 oz. cans coconut milk
1/2 cup sugar
4 ripe cardava bananas (saba),
peeled and cut into cubes
2 cups sweet potato (kamote) or
yam, peeled and cut into cubes
2 cups purple yam (ube), peeled
and cut into cubes
2 cups jackfruit (langka), cut into
strips (reserve the syrup)
1/2 cup tapioca pearls (sago),
soaked in water for 30 minutes
Ginataang Bilo Bilo Cooking
Instructions:
In a large pot, combine coconut
milk, water, reserved syrup from
the jackfruit and 1/2 cup sugar.
Bring to a boil and then lower
heat to a simmer.
Add the sweet potatoes and
purple yam. Cook till tender.
Add the cardava bananas (saba)
and tapioca pearls. Cook till the
bananas are tender and the
tapioca pearls are translucent.
Add the jackfruit and rice balls
last.
Cook till the jackfruit is soft.
Serve Hot
Note: To keep the purple yams from
getting overcooked and turning the
coconut milk purple, you can cook
them in the sugar water right after
you cook the dough balls.

PAKSIW NA ISDA
Paksiw is a term used to refer to
dishes cooked in vinegar and garlic.
This could pertain to meats like pork
( Paksiw na Pata and Lechon Paksiw
are some of the examples) and
seafood. Paksiw na Isda or Fish
Cooked in Vinegar is a quick and
easy seafood dish that is said to be
one of the common everyday dishes
prepared by Filipino families. Since
the Philippines is composed of over
7,100 islands, fish is a staple
particularly on the coastal areas.


Ingredients
2 pieces fish (about half a pound
each), cleaned and scales
removed
1 knob ginger, sliced and
pounded
6 cloves garlic, skin removed
½ cup vinegar
1 cup water
1 medium onion, sliced
1 small bitter gourd, chopped
(optional)
3 pieces finger chili
2 teaspoon salt
1 teaspoon whole peppercorn
Instructions
1. Heat a pan and cooking pot
then pour-in vinegar and
water.
2. Add salt and whole peppercorn
then stir. Bring to a boil.
3. Arrange the fish in the pan
along with the ginger, garlic,
onion, bitter gourd, and finger
chili. Cover and simmer in low
to medium heat for 12 to 15
minutes.
4. Turn off the heat and transfer
to a serving plate.
5. Serve hot with steamed rice.
Share and enjoy!
6. Note: You may substitute salt
with ¾ to 1 tablespoon fish
sauce.

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never heard of that one but ill look for a dvd on that thanks :)

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Ginataang puso ng saging (banana blossom cooked in coconut milk)
.
Filipino Style Recipe: ginataang puso
ng saging or banana blossom in
coconut milk is another easy yet
healthy dish. Normally the banana
bud/blossom sliced then cooked
with coconut milk together with
shrimps or salted dried fish, season
with salt and pepper.
Estimated time of preparation: 20
minutes
Estimated time of cooking: 15-20
minutes
Good for 4-5 persons
Ingredients:
1 piece
banana bud/
blossom
(puso ng
saging)
100 grams
pork meat,
sliced into serving pieces
1 1/2 cups coconut milk
1 thumb-sized ginger, sliced thinly
3 cloves garlic, minced
1 onion, chopped
1 tablespoon vinegar
2 pieces green chili(siling haba),
chopped(optional)
2 tablespoons vegetable oil
salt and pepper to taste
Procedures:
Part 1
1. Discard the outer reddish cover of
the banana bud until you reached
yellowish white part.
2. Slice thinly the bud lengthwise
then chopped thinly across the grain.
3. In a bowl,combine salted water
and banana bud. Soak for 15
minutes.
4. Drain and squeeze out all the
juices. Set aside.
Part 2
1. In a pan, heat oil and saute ginger,
garlic and onion.
2. Add pork and simmer until color
turns to golden brown.
3. Add banana bud and cook for 2
minutes.
4. Pour vinegar, cover and simmer
for 3 minutes. Do not stir.
5. Pour coconut milk, green chili and
simmer until the liquid reduced. Stir
occasionally.
6. Season with salt and pepper
according to taste.
7. Simmer until sauce is thickens and
oily.
8. Transfer to serving bowl then
serve with steamed rice.
Notes:
1. You may also used shrimp or
salted dried fish.