Reminiscing the Past

It was late July when I got back to Caraycaray Banderahan and notice it was high tide and so we left our motorbike at the Ilawod church with my brother, sister, cousins and my cute little niece and so we headed our way with a salt water on the road, it was not unusual though because when I was younger the water really filled the road but not too overflowing like what we’ve observe today. We walked not far from the church and the water is below the knee and for some part is above the knee until we reach the Banderahan Islet.

There is really a big difference in the place where my younger memory days is. The Banderahan is the place where the family hangs out together with occasions or no occasions, it depends on any occurrence.

Back to my childhood days I could still remember its almost every month we got to this place with my family and relatives and we all had fun and don’t even matter if our skin gut sun burn or we get really dark brown as long as we enjoyed the day before going home but so sad when its leaving the salt water and we still wanted to swim. Ohhhh!

So if I am going to compare those days from where my childhood days of what had happened today in the said place, of course there is really a big changes. So, the water is overflowing from the last portion of the cemented road (it could not be just the last portion) until you get to the isle. The houses before is far from the salt water with a big distance unreachable by the ocean and a wide space where you can cross not soaking your feet or knees in the salt water, but now, a gigantic difference happened due to getting of sands and gravel in Banderahan, people are too abusive and don’t even think what might happen if they don’t stop getting those stuff.

The houses were moved up of the elevated islet, I kind of don’t know how to explain it but the water is now connected with each other and the islet is almost going to vanish especially in high tide you cant cross the opening area of the islet if you are not going to soak in the salt water because there is no other way for you to get in the place but to swim or to walk above the hips sea water level. It was kinda disappointing because of the what if’s, what if it’ll vanish? So the good memories will be vanished too? Or it will be just a memory? And how about the future kids, are they not going to enjoy and see the beautiful place where my/our childhood fun memories is? Its very disappointing when all of the good stuff will be soon come to an end due to abusiveness of nature.

Well, folks that was the miserable part but there is still a good thing happen. At the last portion of the islet where most of the houses were move up is a nice view and nice clear salt water is and with new cottages is build up for business (government business) for some people, family and visitors to have shelter in.

Let us protect our nature folks!

♥_amvercare_♥

YUM YUM YUM :P

Personal Pizza

INGREDIENTS:

DOUGH:
3 cups Bread Flour
1 cup Lukewarm Water
1 1/2 tsp. Instant yeast proofed in
1 Tbsp. Lukewarm water
1 tbsp. Salt
6 Tbsp. Olive Oil

MARINARA SAUCE:
1/4 cup Extra Virgin olive oil
2 Tbsp Onions, minced
2 cloves Garlic, minced
2 cans 28 oz Crushed tomatoes
2 tsp. dried oregano
¾ Tbsp Salt
1 tsp. Fresh Ground Pepper
2 pcs Laurel leaves
5 pcs. Basil leaves

TOPPINGS:
Mozzarella Cheese
Basil leaves
Pepperoni
Italian Sausage
Mushrooms
Anchovies
Bell Peppers

PROCEDURE:

DOUGH:
1) In a bowl, mix flour, water and yeast. Once combined, add salt then the oil.
2) Put mixture in a stand mixer with a hook. Turn it on medium speed for around 5 mins. Or until the dough is smooth.
3) Increase speed until the dough breaks from the sides of the bowl, taking the bowl off the hook occasionally to mix it evenly.
4) Place the dough in a clean bowl and cover with plastic wrap and leave at room temperature.
5) Wait till double in volume. Around 90 mins to 2 hours.
6) Punch down the dough and cut desired volume sizes.
7) Roll or stretch dough out onto a pan oiled with olive oil.
8) Let the dough rest for 15 mins. after stretching to desired shapes.
9) Fold dough around the edges.
SAUCE:
1) Put oil in saucepan and heat.
2) Saute onions and garlic until soft or translucent.

kakanin recipes

Grahams Buko Pie

Ingredients:

Crust:

1 cup  unsalted butter
1 & 1/2 cups crushed Grahams
1/2 cups  oats
3 tbsp sugar

Filling:

1/2 cup coconut water
1/2 cup sugar
1/2 cup evaporated milk
2    cups young coconut meat, cut into strips
1/3 cup cornstarch

How to make Grahams Buko Pie

• Prepare crust: Melt butter in pan; add oats, crushed Grahams and sugar. Cook 3 minutes.
• Press half of mixture evenly in serving dish. Refrigerate 30 minutes.
• Prepare filling: Mix coconut water and evaporated milk in bowl.
• Mix cornstarch and sugar in saucepan.
• Add coconut meat and cook over medium heat 20 minutes or until mixture thickens.
• Spread coconut mixture over refrigerated crust. Top with remaining Grahams mixture.
• Chill before serving.

Maja Blanka

4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1 & 1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )

How to cook maja:

• In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool.
• Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions

Note: To make the maja more flavorful, the addition of milk powder was implemented. Believe me this is tastier than the ordinary maja blanca I’ve tried.

PALITAW

Ingredients

* 3 cups sweet rice flour
* 1.5 cups of water
* 1 small coconut grated
* 1 cup sugar
* 1/4 cup toasted sesame seeds, crushed

METHOD

1. Bring 2 quarts water to a boil.

2. Meanwhile combine rice flour and 1.5 cups of water and blend thoroughly. With floured hands, shape dough into egg sized ovals and flatten with thumb.

3. Drop palitaw balls in boiling water. Scoop out with clotted spoon as soon as they float. Drain. Roll in grated coconut.

4. Serve with sugar mixed with toasted sesame seeds.

Preparation and cooking time: 45 minutes
Makes about 4 dozens of palitaw 

KUTSINTA

Materials and Ingredients Needed

·         Steamer Mixing bowl Muffin pans or small, shallow bowls Measuring cups & spoons Wooden spoon

·         2 cups cassava flour 2 cups all-purpose flour 4 tsp lihia or lye water, P22.50 for 250g, available in supermarkets 2 cups pandan juice 8 tsp butter 2 cups brown sugar Freshly grated coconut as topping

Procedure

1. Mix the butter and sugar.
2. Sift the all-purpose flour and cassava flour.
3. Combine these with the mixed butter and sugar.
4. Pour the pandan juice and lihia and mix again until the texture is smooth.
5. Pour into a muffin pan or shallow bowls, making sure to leave room at the top.
6. Steam for 20 minutes.
7. You may sell this with grated coconut on the side.

PUTO CHEESE

Ingredients

* 2 cups all purpose flour
* 1.5 cups fresh milk
* 1 tbsp plus 1.5 tsps baking powder
* 1/2 cup sugar
* 1/4 tsp. iodized salt
* cheese as desired
* 1/16 powder color if desired

METHOD

1. Combine sugar, all-purpose flour, BAKING POWDER and IODIZED SALT. Dissolve POWDER COLOR in milk and add to dry ingredients. Beat until well incorporated.

2. Prepare muffin pans or puto molds greased with FERNA BUTTINA BUTTER SUBSTITUTE. Pour the mixture into the puto molds, top with strips of cheese and steam for 30-40 minutes.

This is the recipes I am trying to make one of these days.

*I do not own this recipe and find this at google where I've search this.