Sunday, March 22, 2009

Snowe's Family Portrait

This is Snowe's 1st interpretation of a family portrait. She loves to draw and paint using water color, most of her drawings are on an A4 sized white paper, and usually abstract. I was surprised when she called me and said "Mom, look at what I draw!" I asked her what's it about and she introduced me to each one on the drawing. She said it's our family, with her Tita Amor, who's also with us here in Shanghai.

Saturday, March 21, 2009

Tree Planting and Champorado and Dried Fish (Tuyo)

It's raining on a Saturday morning in Shanghai. We woke-up early today because Skye and her Dad are going to Minhang district. There is a tree-planting project by the Chinese Government, and they are joining with some of Eio's officemates.
I decided to cook Champorado for our breakfast because Skye and her Dad love it, and I believe it will boost Skye's energy for the day... (chocolate!) and here's how i prepared it, very easy!

For the ingredients:
1 cup malagkit rice
6 cups water
3 tablespoons of Cocoa
1/4 cup White Sugar
Powdered Milk (usually served with evaporated milk, while others prefer adding coconut milk)

How to:
Wash and drain malagkit rice and place in a casserole, add 6 cups of water and let boil until the rice puffs with occasional stirring. Dissolve cocoa in hot water and add to the congee. Let boil for a few minutes, add more water if needed. Add sugar depending on how sweet you like your champorado. Serve with milk.
I usually add sugar depending on who will eat it. Skye prefers a sweeter champorado and not mixing the milk into it.

And she'll eat this way....

I love it with Tuyo,

and Eio, too!

And Skye planted two trees, she said it was fun planting trees.

Monday, March 16, 2009

Skinless Longanisa

750 grams of ground pork with a little fat,
a head of garlic - crushed,
A tablespoon of rock salt,
half a cup of brown sugar,
ground black pepper

Combine first the crushed garlic, salt, sugar and ground black pepper on a glass bowl until all wet with the juice of garlic, then add the ground pork. Mix thoroughly (mas masaya i-mix by hand ito). Refrigerate overnight or for at least an hour. Cut square pieces of aluminum foil 5"x5" will do. Form into a log (I used 1 heaping tablespoon) then place on a foil and roll tightly. Do this with all the remaining mixture. Your skinless longganisa is ready for cooking after chilling for two hours, make sure you take off the foil before fying. You can stack the remaining portions on a sealed container in the freezer for weeks :-)