March 31, 2008
Edgar Allen Poe
Single
I have to continue my poor man's dream.
But someday I will have the time to love someone.
But for now my heart is still bleeding and being alone can heal the dying heart.
I know she already found the gap and forgot about the past.
March 29, 2008
March 22, 2008
The Faca Of Manny Pacquioa
Not Just Once
March 17, 2008
March 16, 2008
March 15, 2008
Going Back In Time
March 11, 2008
March 10, 2008
Deep Fried Pork - Checharonis Filipino Style - Lechon Kawali
Baby You Are The Star.
March 06, 2008
Binch
Filipino Paella - Philippines
Ingredients for Filipino Paella :
20 pieces mussels
20 pieces clams
2 crabs
¼ kilo medium-size shrimps
¼ cup olive oil
½ kilo chicken, cut into serving pieces
¼ kilo pork,
4 cloves garlic, crushed
1 medium-size onion, finely chopped
6 strips bacon, chopped
1 chorizo bilbao, sliced into rounds
5 slices of ham, cubed
1 cup tomato sauce
1 red bell pepper, cut into strips
1 ½ cups long grain rice, washed
3 ½ cups broth
1 cup of green peas
Salt and pepper to taste
½ cup green peasolive oil
2 hard boiled eggs
Parsley
Lemon slices
Boil the mussels and clams until they open. Drain then set aside. Boil crabs and shrimps until cooked. Cut crabs in half and shell the shrimps.
In a large skillet, heat oil then brown the chicken and pork.
Push to one side of the pan then sauté the garlic and onions.
Add bacon, chorizo and ham.
Pour in tomato sauce then add the bell pepper.
Mix then simmer for 2-3 minutes. Add rice and broth.
Simmer until rice is partly cooked, stirring once in a while.
Add baguio beans, clams and mussels. Season to taste.
Cover and cook for about 20 minutes or until broth is absorbed by the rice.
Add crabs, shrimps and peas. Stir in some olive oil. Garnish with sliced egg, bell pepper strips, parsley and lemon slices.
Ka- Boom!!! ala Emeril
Filipino Beef Stew
1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste
Beef Stew Cooking Instructions:
In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.
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