Here is a picture of my friend Mitzi's Bday cake. It was a given by our colleague Timon from St. Louis, MO. It was such a sweet gesture from him. 
Another awesome treat below is an ice cream choco cake for Susan's (our boss) Baby shower. 
Here's is a picture of the Lechon (Roasted Pig) we had last December 2007 during our team's Christmas Party at CityLand Shaw. I called Mila's Lechon and had it delivered to the place an hour before the party. You can reach Mila's Lechon here to inquire about their products and deliveries.
Ginataang Kalabasa or Squash Cooked in coconut milk is one of the famous dish in Philippines.
Ginataang Sitaw at Kalabasa
Here is how I cooked it. Just sautee the following ingredients.
Garlic
Onion
1/4 Kl. Pork (diced)
Squash (Kalabasa)
String Beans (Sitaw)
Coconut Milk (Gata)
After adding the coconut milk, just let it simmer to cook the vegetables.
Below step by step a recipe with shrimp as ingredients. You can also substiture the coconut milk with pre packed or powdered coco milk from groceries.
Ingredients:
1 kilo squash cut into cubes
1/4 kilo shrimp, shelled
2 onions, chopped
3 pieces tomatoes, diced
1 head garlic, minced
2 tbsps of ginger root, crushed and minced
4 tbsps of cooking or olive oil
2 tbsps of shrimp paste (bagoong)
2 cups of coconut milk
2 pcs of chilli peppers
1 cup coconut cream (kakang gata)
2 cups of chicken stock
2 tbsps of fish sauce (patis)
Cooking Instructions:
1. On a pan, heat oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. Add the shrimps to absorb garlic and the onions taste.
2. Add tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Don't over cook the squash to avoid being mushy.
3. Add the coconut cream, chilli peppers. Simmer for a few more minutes.
Had some quality time. Bowling and yogurt Ice cream galore. The healthy ice cream can be found in Mall of Asia, I Love Berries
Last June 8, 2009 Monday we had a Farewell Dinner for my boss and dear friend, Jonvi. He was our friend and tour guide during our stay in Missouri for the Hyperion Project last 2007. By September 2008, he became my Project Manager and mentor who challenged me to give my best in the work that I do and straightened my career outlook. I could go on and on about alot of the great things that he taught me but this is my food blog so I would like to share where we dined that night.
We dined at Sis Restaurant at Dampa, Metrowalk Ortigas. It was a cozy little restaurant where I think Corinne pre ordered the dishes and had them cooked before we went there. During this time, I don't have this food blog in mind so I was not able to take great pictures of the food. Nevertheless, I have taken some pictures.
We had Mangoes and Bagoong for appetizers. Shrimps, Crabs, Adobong Pusit, Baked Tahong and Calamares. We also have Pork Sinigang and bucket fulls of rice. A lot of kwentuhan and saying farewell.
First time I got to step to Rockwell Mall last Christmas eve 2008. We ate at Kenny's Grill. The food was all natural... I mean.. you can really taste that the strawberry shake was made from real "just-prepared" strawberry. And the spaghetti I ordered was very fulfilling.
Tonight, I cooked Kare-Kare for the first time. And since I don't eat oxtail or tuwalya and I don't like the taste of beef, I tried an alternative of using pork meat. Usually, Kare-Kare, a Filipino dish is best made with Peanut sauce, asuete and rice flour but I made a short cut and used Mama Sita's Kare Kare Mix.
Kare-Kare Recipe
1 pouch Mama Sita's Peanut Sauce(Kare Kare) Mix
dissolved in 1 cup broth
1.1 lb (1/2 kg) oxtail cut into 1 1/2 lengths
8 cups (2L) water
1 tsp (2.6g) minced garlic
1 pc (40g) sliced onion
7 pcs (100g) pechay (Bok Choy Leaves)
6 pcs (100g) sitaw (long green beans) - cut into 2" lengths
1 pc (100g) eggplant sliced into 1/2" lengths
1 tbsp (15ml) cooking oil
Bagoong (Sauteed shrimp paste)
1. Boil oxtail in water. Lower the heat and simmer until meat is very tender, adding water as needed leaving about 1 1/2 cups broth
2. In a heavy saucepan, saute garlic and onion in oil. Add oxtail, stri fry and pour in dissolved Mama Sita's Kare Kare Mix. Add the remaining broth.
3. Stir and simmer until sauce thickens then add the eggplant ang long green beans. Simmer for 3 minutes more stirring occasionally.
4. Lastly, add pechay (bok choy leaves) and simmer for 2 minutes or until vegetables are done. Serve with bagoong (sauteed shrimp paste) and rice.
Happy Eating! ^_^
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