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I’m a Christian who loves God and my family. I’m a Mother of 2 beautiful children, a 6 year old daughter and almost 2 year old son. I’m addicted to Digital Scrapbooking and Photography. I also love cooking, baking, gardening and anything that makes me excite like Blogging and travel!

Archive: ‘Merienda’



Bitso-Bitso or Glutinous rice balls

Saturday, August 29th, 2009


This is called bitso-bitso or a Filipino donut I guess. You can also call it glutinous rice balls or whatever you call it. I made this dessert last Friday when we went to my best friend’s dinner. We always finish the dinner with sweet dessert you know so without sweets meal is not complete.
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Ingredients:
1 package glutinous rice flour
1 can coconut milk
1/3 box dark brown sugar
1/4 cup cold water
Cooking oil
Procedure:
Place canned coconut milk in flour until dough is soft but not too sticky.
Shape dough in balls of 1 inch diameter and fry them until golden brown.
Drain dough balls on paper towel.
Then put them in a large mixing bowl
Boil water and brown sugar in a small sauce pan until it looks like a syrup.
Drop all the balls into the the syriup and mix well so that all are coated with syrup.
Remove from bowl and place them in a platter to cool.

FIRST COMMENTER:

Banana Turon (Fried Banana Rolls)

Friday, May 8th, 2009

fruit-copy

fruit-copy

My Food Trip and Food Friday for today is Trip from my kitchen a week ago. I was craving for Banana Turon so I made some. I used Plantain banana for that’s the only available here abroad.

Plantain Bananas
Lumpia wrappers
Brown /Sugar
Cooking oil
Jackfruit (optional)

1. Cut bananas in half. Roll each in sugar. You can add slice of jackfruit if you have.
2. Wrap each halved banana in a lumpia wrapper and seal it with water.
3. Preheat oil in frying pan and fry wrapped banana until golden brown. You have to keep an eye because they burn so fast.
4. Its best to eat while still hot and crunchy!
Enjoy and have a great cooking! Go ahead peek on the pictures…

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BananaTuron2

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Note: If you want your food blog to be added in my links just let me know. I would be gladly add it! Thanks

Jay = My First Commenter!

Weekend Snapshot 2 (Merienda Time)

Monday, March 17th, 2008
Join
These are some of the famous Merienda for Filipinos. Even though we are no longer living in the Philippines we are still able to eat these kind of snacks. My brother got them in a Filipino Bakery located in the City of Toronto.


These are Ube Bread

These are rice cake. I know how to make these cakes.


These are called Pork Bola-Bola Siopao. Siopao’s are inspired by Chinese Cuisine if I’m not mistaken.


Anyway these are Chicken Siopao….

Cuchinta – Steamed Cakes

Sunday, March 16th, 2008
Filipinos are mahilig sa Merienda and I’m one of them. I believed Merienda and Siesta have adopted these customs from the Spanish. Most Filipinos are still practicing these customs but not so much with Siesta I guess because everyone now are very busy and no time to nap in the afternoon. The Merienda is a light meal taken at mid-morning and mid-afternoon. I do it at midnight as well since I”m working night shift.
For Merienda you can served anything from noodles, fruits, coffeee, tea, , soft drinks, cookies, Halo-halo, champorado. Cuchinta, Bibingka, Maruya and many many more.
Cuchinta is very popular for pinoy especially during gatherings.

RECIPE:
2 cups water
1 cup white sugar
2 cup brown sugar
1 cup flour
1 teaspoon lye water (ligia)
4 tbsps. annatto water
Grated fresh coconut
In a bowl, mix together the water, sugars, flour and lye water. Add 4 tbsps. annatto water.
Fill oiled muffin pans or cuchinta molds 3/4 full with the batter. Place in a steamer. Cover and steam for 15-20 minutes.
Remove the pan from steamer and allow to cool before removing the cakes, by running the tip of a knife between the cakes and the sides of the pan. Sprinkle with the grated coconut. The picture above, I don’t have coconut.

Tips:
Soak 2 tbsps. of annatto seeds in 1/4 cup hot water for 20 minutes that gives you a more reddish cuchinta.
Enjoy and Have a Happy Cooking!!!

 

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