Filipino native snack made from sticky rice which was steamed in small chimney like steamers! Old recipes use purple colored rice but since there is scarcity of such the new version use food coloring. Usually served in banana leaves with grated fresh coconut, butter and brown sugar.
Usually during the Christmas season these are sold beside churches during "simbang gabi" or early morning mass. But now it is being sold even if it is not Christmas season.
The photo includes bananas and rambutans (the red hairy ones) and Lansones the yellow ones. It is Lansones season every October.
As far back as I can remember when I was a child about 6 or 7 at that time. During this time of the year at least half a dozen of 50 kilo kaing (local woven basket)will arrive at the old house in Alaminos. I remember the huge kaing packed up to double its height with banana leaves and I think slim abaca rope. We would open these up and let the fruits breath. They turn brown pretty fast specially after a long trip from Malanday where they were gathered.
I would help my late lola and tita put into a huge bilao the one that will remain in the house. I would eat my fill until I am bloated. We never bought lansones we actually sell them. Buying lansones for me at that time was unthinkable because we have our own trees. Thanks to my great great grandparents for planting the trees.
Lola would give to all the relatives in town. Then the other kaings will be sent to her sons and daughters in Manila. I miss them specially this time of the year. Whenever I see lansones being sold in the market, these early happy memories come back
The other day my sister called and said that we have this box from Laguna. I was excited and gathered the family and went to my sisters house to get our share. We received a huge bag that we can't even finish. The next day share the lot with people at the office.
Indeed the lansones are still as sweet. Always a reminder of the goodness of my grandparents.
These are local commercial birthday cakes. It is reasonably priced. No fuss ordering. The mocha cake is better than the chocolate one.
There was one climb that I know of someone brought a birthday cake. Actually it was a secret that he was carrying one somewhere in his gear. I guess he really had a difficult time taking care that it is still intact until he arrives at camp. I really do not know how they managed it. But the celebrant was really happy!
I did not try these fruits. I cant remember if ever in the past tried eating dragon fruit. I took this picture in Davao. I saw some of these dragon fruits in SM North hypermart and it seems a lot better than these one. Maybe I should buy some and try them out one of these days. They are just so colorful despite a looking like wilted flowers in the heat. Oh well that is the life of a fruit in a tropical island like ours.
Last week was the birthday of my niece Kayla and we enjoyed this palabok. This bilao of Pansit Palabok / Pansit Luglog is from Red Ribbon. It taste better than most pansit palabok that use the thinner noodles. Jollibee serves something similar using the small thin version of the noodles but this one is alot better.
Before I used to wonder why people call it palabok while others call it pansit luglog. One person said that the real palabok are the ones made from the thicker version of the rice noodles. The ones made in Malabon usually uses the thicker noodles. Personally I prefer the thick ones. There is a store named "Pansit ng Taga Malabon" or "Ang Tunay na pansit Malabon" (the real noodles from Malabon- a place north of Manila)
Then the pansit luglog are the ones that use the thinner version of the rice noodles. I think it is similar to the one used in pansit "bihon". One analogy I can think of is that the thicker rice noodles are "soba" while the thinner ones or bihon are like "ramen". I just dont know what you call the the local thick rice noodles.
I love pansit palabok the thick noodles. I've never attempted to cook this one before. Although I've asked Aling Nimfa how to make it and even watched her prepare and cook it in Laguna several times before.
First the noodles have to be soaked in water. Then it is cooked or half cooked similar to al dente in pasta. This is cooked separately from the toppings. Set aside. This is what I remember when I watched Aling Nimfa cook. For the sauce, the shrimp heads are pounded to let their juice out. The red orange comes from the achuete and several beaten eggs. Grounded pork is stir fried then added into the egg mixture. Then on another pan the tinapa are tossed in a pan. The shrimp and squid are shelled and cut into pieces for toppings, while some of the shrimps are added into the orange sauce. Eggs are boiled separately then shelled and added as one of the toppings. I don't know if you can still follow this but she just assembled all these on a shallow tray or a bilao lined with banana leaves.
This is best enjoyed with kalamansi and patis on the side. And Oh I forgot sprinkle with chicharon and spring onions on top.
It has been raining the past two days. One of the best mirienda (snack) is broas can be taken with your favorite hot chocolate, coffee or tea. These broas were a gift from a friend from Bohol.
I grew up in Alaminos Laguna about a stone throw away where Cresen's Broas is made and sold by Maharlika highway-- it is the same highway where you can find Collete's going to San Pablo City. I love Cresen's broas because it is made just right, firm enough that it doesnt really crumble when you hold it but it is melt-in-you-mouth type of cookie. I've never tasted anything like it. The other broas are mostly very cruchy and is more like mamon tostado.
We dont really buy broas that often. We buy it specifically for pasalubong (travel gifts) if my cousins and aunts and uncles are visiting and going back to Manila, My lola Abeng will usually send them off with a can of Cresen's. I miss my lola Abeng.
I got these prawns from Eunilane. We cooked it for lunch last week. The usually recipe is that we marinate the prawns in sprite and pineapple juice. But since we do not have these on stock, I just used vinegar and sugar with some calamansi. I sauteed a generous amount of garlic in oil then added the prawns and stirred in small amount of the marinade until done.
I think one can also do this in the outdoors if the prawns were frozen when packed and cooked for the first meal at camp.
Just watched "No Reservations" it was such a good movie. I picked up this line:
"The best recipes are the ones you create."
"The only risk in taking an adventure is not taking it at all." - Lizzie McGuire movie
Filipino native snack made from sticky rice which was steamed in small chimney like steamers! Old recipes use purple colored rice but since there is scarcity of such the new version use food coloring. Usually served in banana leaves with grated fresh coconut, butter and brown sugar.
The photo includes bananas and rambutans (the red hairy ones) and Lansones the yellow ones. It is Lansones season every October.
These are local commercial birthday cakes. It is reasonably priced. No fuss ordering. The mocha cake is better than the chocolate one.
Last week was the birthday of my niece Kayla and we enjoyed this palabok. This bilao of Pansit Palabok / Pansit Luglog is from Red Ribbon. It taste better than most pansit palabok that use the thinner noodles. Jollibee serves something similar using the small thin version of the noodles but this one is alot better.
It has been raining the past two days. One of the best mirienda (snack) is broas can be taken with your favorite hot chocolate, coffee or tea. These broas were a gift from a friend from Bohol.
I got these prawns from Eunilane. We cooked it for lunch last week. The usually recipe is that we marinate the prawns in sprite and pineapple juice. But since we do not have these on stock, I just used vinegar and sugar with some calamansi. I sauteed a generous amount of garlic in oil then added the prawns and stirred in small amount of the marinade until done.