Friday, July 20, 2007

Partying with Pinoy Food

I took some shots of the wonderful food that was served on Mich's party. Spocky went to great lengths just to gather this wonderful selection of Pinoy faves. And we were so glad he did!

The party was held in the Public Ad building in UP Diliman (driving back there made me remember all those fun food trips that me and my friends indulged in every chance we get, which to some extent was limited by the extent of our meager student budget. Quezon City is just teeming with very good eating places from chic restaurants to quirky little food nooks. We never ran out of choices).

There were boxes of the uber-famous Ferino's Bibingka, three bilaos of Pancit Malabon (which, according to Arlene, they had to brave the high-tide floodwaters of Malabon City just to bring back to the party), Goldilock's Black Forest Cake, A beautiful chocolatey cake from Merced bakeshop and restaurant (delicious cakes that's easy on the budget), fried kikiam (favorite street food), and cassava.

The highlight of the feast, I must say, is the cart of sorbetes (yummy Filipino ice cream). It took at least six people to carry the ice cream cart to the second floor of the building where the party was held. It was worth the effort. Unfortunately, we forgot to take shots of the ice cream cart. We did get the phone number "mamang sorbetero" though. So if you're planning a party and you want your very own sorbetes, give Mr. Bert Pelo a call at (0920)7251564. Your guests will love you for it.

Sunday, July 15, 2007

Atty. Mich's Pancit Molo Recipe

Pancit Molo or Molo Soup. Whatever you call it, I call it delicious. Ever since I was a kid, I've always loved Pancit Molo. It was usually served during special occasions so I've associated this dish with, for lack of a better word, joy. Think soul food, comfort food, and home cooking. For me, no special occasion is ever complete without it. And every ordinary day becomes special because of it.

I've written about Pancit Molo a while back. But it was only today that I found out Mich shared a recipe of hers of this dish in the comment box of that particular post. I'm bringing that recipe up here for all of you to try.

Here's Mich's take on this classic Filipino cuisine. (I feel like having a bowl of this right now. Unfortunately it's 2 in the morning... Maybe tomorrow!)

Pancit Molo

ingredients:
large molo wrapper (jimcu brand is preferred ;)

toppings:

garlic (sauteed till golden brown)
spring onions (sliced into small pieces)

filling:

2/3 head garlic (big) chopped
(ma-garlic akong tao...;)
1 medium onion, chopped
(finely if you want para di halata sa mixture, especially if kids are eating this dish)
2/3 cup soy sauce
2 pcs of eggs
ground pepper to taste ( i use about, 2/3 tablespoon)
1/4 k ground beef
(i use beef instead of pork because they say beef is healthier... tho some studies now say beef is bad and pork is good... oh well, you can go anywhich way ;)
1/4 k chicken breast
(problem is, i go by the feel not by measurement so quantities are my estimates)

for the broth:

2 pcs. knorr chicken cubes
2 liters of water

(i dont add salt anymore...the cubes and the soy sauce do the trick)

procedure:

1. boil the broth cubes and the chicken together.

2. While waiting for the chicken to cook (just enough for you to remove it from its bones), mix all ingredients for the molo filling.

3. Remove cooked chicken from the broth and cut into small pieces or flakes (remove the bones).

4. Add the chicken to your filling mixture and mix well.

5. use around a teaspoon of filling on the molo wrapper. (how i wrap it: lay the wrapper on a plate in a diamond shape, place the filling at the center, fold the bottom corner towards the top leaving about a millimeter of space, then fold the left corner towards the right, then the right towards the left. Bunch it at the top to form a siomai-like look ;) If the filling is moist, it will stick, otherwise, use clean water as paste ;) )

6. Add these molo balls to the broth when it is already boiling...

(optional add-on... misua noodles can be added ....and other almondigas add -ons... i thinks its basically the same ;) )

7. Boil for about 10-15 minutes... (they say salmonella can be killed only after 10 minutes of boiling ;))

8. add some of your browned garlic as well as the spring onions to the soup. Reserve some for individual serving.

9. Serve with toyomansi sauce. ;)

10. Eat as you please!

hehehe... (me and my family can eat up to around 15 molo balls each on one sitting! ;)

Party Chip Cookies!

We threw a surprise birthday party for my dear friend Mich today and Spocky said we should bring "symbolic" gifts to give her for her birthday. Mich had always been a fan of my home made chocolate chip cookies ever since I started bringing a batch of them to school so my symbolic gift of course were cookies. To give the cookies a party-feel to them, I sprinkled colorful candy flower sprinkles on top of each cookie dough mound before baking.

A while back, I made mini-versions of this colorful cookie for Robin's cute little niece. The cookies with the dainty little flowers came out very pretty. They are a hit with the little kids, and the young at heart. That's why I think this idea deserved a repeat performance.

Monday, July 9, 2007

Coffee beans and grounds from Amadeo's Best

I am a coffee addict. I think it runs in the family. Growing up, I wake up every morning to the strong aroma of kapeng barako brewing in the percolator. Kapeng barako, I suppose is THAT strong, that it can actually wake me up more effectively than a persistent alarm clock.

My mother and father always take their strong brewed coffee with condensed milk (a la Vietnamese Coffee). The condensed milk, by the way, always has to be Milkmaid. Otherwise, it wouldn't taste as good. I should know. I've tried all the other brands especially when there are no stocks of Milkmaid in the supermarket. And so for a long time, I'd been taking my coffee with condensed milk, pouring a hefty amount of it in my coffee cup until I attain just the right sweetness. There are no measurements I can give you here, just the advice that put as much as you like. Sweetness, after all, is relative.

Lately though, I'd been taking my coffee black. I cannot say that I actually enjoy this over the condensed milk-laced coffee I am so used to sipping. It is, I must confess, a self-imposed restriction owing to my aging metabolism. I've read somewhere that after age 25, an individual's metabolism slows down considerably. But this has not dampened my love for coffee. I just learned to love it in a different way, that's all.

Taking my coffee black, however, means that I have to have good beans all the time in the brewer. Definitely no instant coffee for me. So this has pushed me into a frenzied quest for good coffee beans. Don't get me wrong, I am no connoiseur. I cannot tell you about the nuances of the different coffee varieties or explain them to you in technical terms. What I can tell you though is whether this particular coffee is "good" or "bad".

And so, on a trip to Tagaytay a few weeks ago, we stopped by this little roadside coffee store called Amadeo's Best. We have tried their exotic blend and it is good. I recommend you get a pack or two next time you visit Tagaytay. Their store is located along Aguinaldo Highway right after One Destination and before the Petron gas station.

You can check out the prices of Amadeo's Best coffees, here.

Photo credit: tagaytayridge.blogspot.com

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