Thursday, November 20, 2008


Our neighbor Aling Emma sells native kakanin or delicacies. Espasol is one
of her best seller. I got this Espasol recipe from the Philippine Cookery and Household Hints by Herminia Villacorta-Alvarez.

1 c malagkit, boiled
4 c rice flour, toasted until light brown
2 c sugar
anise seeds
1 c coconut milk
1-1/2 c toasted shredded coconut

* Place sugar, anise seeds and coconut milk in a saucepan;
let boil until thick.
* Add toasted shredded coconut and cook for 3 minutes.
* Add boiled malagkit, stir and cook until thick.
* Remove from fire and add 3 c toasted rice flour.
* Mix with a wooden spoon and pass through a corn-meal grinder.
* Divide into parts and roll 1" diameter using the rest of the rice flour for rolling.
* Wrap in wax paper.

Monday, November 17, 2008

Undas 2008

It was a wet All Saint's Day morning but Filipinos still troop to the cemeteries to pay respect to our dear departed. Fortunately the sun was cooperative in the late afternoon.

entrance to the Pila Public Cemetery

path leading to our family's niche

my family's dear departed

apartment-type niche

in remembrance of the victims of abortion


The day after.....

not so crowded anymore

garbage left behind after the celebration

clean up crew at work

Relova Memorial Park (beside the Pila Public Cemetery)
Unlike the public cemetery where it is crowded, there is enough space
here even for a picnic.

Every year we prepare candles to bring to the cemetery.

this year

last year's candles that we prepared

Friday, November 7, 2008

Birthday Fare

I had a simple birthday celebration last month.
My family and I had lunch in our garden.

Dad cooked my favorite Chicken Adobo sa Gata using native
chickens which he raised in our backyard
. My sister Gay
cooked pork barbecue and Bam-i (noodles). She also surprised
me with Choco-Banana Crepe for dessert.

Here's my dad's Chicken Adobo sa Gata (chicken in coconut milk):

1 medium size chicken, cut into pieces
1/2 cup vinegar
1 head garlic, crushed
1 tbsp salt
1 tsp pepper
2 c coconut milk
1-1/2 c coco cream

Bring to a boil chicken with vinegar, garlic, salt and pepper.
Add coconut milk and simmer until chicken is tender.
Add coco cream and cook until it turns oily.
Serve hot.

I am submitting this to Ning
of Heart and Hearth who is hosting
GYO's # 20 round up.

Wednesday, November 5, 2008


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