One of my favorite memories growing up is making polvoron and yema with my sister. Aaah, the smell of burnt of flour…
I thought of making polvoron because I want to increase Aki’s milk intake. According to our favorite pedia in the whole wide world, Dra. Vienne Saulog, one of the possible causes is that he is drinking less milk now. Since our last check up, Ate Dorina and I have been more proactive in offering fresh milk in between and during meals.
1 2/3 cup All-purpose flour
2/3 cup Full Cream Milk. I think I used a mix of Bear Brand and Lactum 3+
1/2 Cup Refined Sugar
1/2 cup Salted Butter
3/4 cup Margarine
Continue reading “Classic Polvoron”
Adobo will remind me always of the best time of my young adult life, being a dormer. Every time I went home to Elbi, my mom would give me a big jar filled with adobo. I would keep this jar in the shared ref, hoping no one will steal my food. Whenever I am sick of eating instant noodles, my mom’s adobo was always a welcome change.
Here are my takes on adobo pasta. Both recipes were adapted from my Yummy cookbooks.
Shred the adobo meat and fry until crispy
Heat some oil. Add a syanse (ladle) full of all purpose cream and another syanse of adobo sauce. Mix-y mix-y. Add more adobo sauce if you like.
Put the cooked noodles in the pan and mix until noodles are coated with the yummy creamy adobo sauce.
Transfer the pasta in a plate and top with the crispy adobo bits.
Continue reading “Adobo Pasta, Two Ways”
I read somewhere that when the first Spaniards came to the Philippines some 500 years ago, one of the things that they noted was that the yet-to-be-colonized Filipinos were savages. This is because our ancestors ate uncooked meat. The “uncooked meat” that they were referring to, according to the book that I read, is actually our kinilaw. Fish or seafood is soaked in vinegar and the chemicals of the vinegar cooks the meat. No heat involved.
Here is an easy oil-free recipe that I got from my mother-in-law. Franco says this kinilaw na cream dory would pair well with beer.
1 cream dory fillet, cut into bite-size menudo-like cubes
3 pieces kalamansi
3/4 cup white vinegar
2 garlic cloves, chopped
1 red onion, chopped finely
ginger, chopped finely
1 red or green bell pepper, chopped
1 siling pan-sigang (finger chili), cut
Continue reading “Kinilaw(kilawin) na Cream Dory”