Monday, November 03, 2008

The Prayer cover by Charice Pempenco and Tyler Hamilton

I get mesmerized watching this YouTube video of Charice Pempenco and Tyler Hamilton sing "The Prayer" composed and arranged by David Foster. Start at 1:33 to skip the song intro stuff. I've rerun to watch this video about five times and my jaw still drops at such a wonderful rendition of the song. I hope you will like it as well.




"The Prayer"

I pray you'll be our eyes, and watch us where we go.
And help us to be wise in times when we don't know
Let this be our prayer, when we lose our way
Lead us to the place, guide us with your grace
To a place where we'll be safe

La luce che tu hai
I pray we'll find your light
nel cuore restera
and hold it in our hearts.
a ricordarci che
When stars go out each night,
eterna stella sei

The light you have
I pray we'll find your light
will be in the heart
and hold it in our hearts.
to remember us that
When stars go out each night,
you are eternal star
Nella mia preghiera
Let this be our prayer
quanta fede c'e
when shadows fill our day

How much faith there's
Let this be our prayer
in my prayer
when shadows fill our day
Lead us to a place, guide us with your grace
Give us faith so we'll be safe

Sognamo un mondo senza piu violenza
un mondo di giustizia e di speranza
Ognuno dia la mano al suo vicino
Simbolo di pace, di fraternita

We dream a world without violence
a world of justice and faith.
Everyone gives the hand to his neighbours
Symbol of peace, of fraternity
La forza che ci da
We ask that life be kind
e il desiderio che
and watch us from above
ognuno trovi amor
We hope each soul will find
intorno e dentro se
another soul to love

The force his gives us
We ask that life be kind
is wish that
and watch us from above
everyone finds love
We hope each soul will find
around and inside
another soul to love
Let this be our prayer
Let this be our prayer, just like every child

Need to find a place, guide us with your grace
Give us faith so we'll be safe
Need to find a place, guide us with your grace
Give us faith so we'll be safe

E la fede che
hai acceso in noi,
sento che ci salvera

It's the faith
you light in us
I feel it will save us

Tuesday, October 28, 2008

Don't forget to vote on November 4th, 2008

friends in the U.S. ,

Just a reminder for you to be part of the democratic processes
by exercising your right to vote on November 4th, 2008, U.S. Presidential Elections.

Be it, you're a Obama or McCain supporter or need to support a local politician
or need to vote on a Federal, State, County or City Proposition, make your vote count.

At the end of the day, if your candidates or propositions win or lose,
at least it gives us the right to celebrate or whine about the election results, LOL .

Have a good day.

Sunday, September 21, 2008

Tagged--- What's in ur name?

The Rules:

1. List the names that you are called by and name the people

who call you by these names.

2. Tag ten others to do the same thing, paste the link of your

entry on their guestbooks.
WHAT's my NAME?

JULIUS - my given name. My dad didn't believe in having

juniors in the family so my name was derived from his name

"Julian". I was perhaps named after the Roman Emperor Julius

Caesar from 55 BC to 49 BC. I would further take four letters

from my name and name my son "Justin".I wonder what's Justin

going to name his son?

Juls- A common nickname.... people call me. Sometimes people

call me this name when they need a favo, he, he.

Julio - A Spanish version of my name I guess

"Oist" - Aan annoying name online chatters call at times. It

irritates the heck out of me.

*** Tagging back Gemma, Joyce, Em-em, Angel, Sarah, Ailleen, Leo ***

ginawang collective? sabi kasi nila 10 lang eh!) ***

Sunday, August 31, 2008

Summer Is Gone, by Julius, 18AUG2008



Summer is shining
Summer Heat a kid cannot bear
Children are playing
and lots of water games
A water gun fight
or a zoom down the water slide
or a wade down the pool

or just lay under a tree
with a nice glass of iced tea
But the pleasant summer is over
time to go to school
nay children laughing

wade by the pool no more and
fold up the Summer umbrella
Welcome the cool breeze of Autumn
leaves fall to the ground
Summer is gone

Wednesday, July 16, 2008

A Summer Journey experience to remember

July 16, 2008

I went to see the Journey band's Revelation Concert at Crickett Amphitheatre, Chula Vista (about 15 miles south of San Diego), California last night July 15th, 2008. What a night of melodic Rock music that was! Totally awesome night of music performance.

I went along with High School friend Charles Balmaceda and his wife Vicky and their friends James and Edith Dariano.

I grew up listening to this kind of mellow Rock music in the 80s, along with the Eagles, Styx, and Led Zeppelin. I would regularly hear Journey hit song titles like Faithfully, Open Arms, Lights, Separate Ways, Don't Stop Believing playing on the radio during my high school and were also played by student rock groups during my College years at Saint Louis University with shows like Vision Link. Who could forget Journey songs with that distinctive and signature Steve Perry tenor voice? I took it for granted that these popular songs were sang by the Journey band.

Fast forward 22 years later.

I stumbled upon Journey music again, after a chat with an online friend in UK. She mentioned something about their new Filipino lead singer named Arnel Pineda and Journey band making it big during their European tour last April 2008. That sparked my curiosity.

A quick search in You Tube with keywords "Journey, Arnel Pineda, Tour, 2008" returned video troves of how an awesome singer this fellow Pinoy is and how he sang beautifully, powerful, strong, angelic, soulful, with good and long range voice.

Before his Journey discovery by Journey's lead guitarist Neal Schon, Arnel and his group The ZOO band played cover music from popular rock bands like Aerosmith, Survivor, Toto, Boston, Led Zepellin, Bon Jovi, Queen, Styx to name a few. The guy is really talented.

Its one thing to watch Journey in You Tube, or in their Revelation DVD's recorded concert in Las Vegas last March 2008. Being in a 2008 Journey concert gave me another dimension: 19,480 Journey fans singing along with Journey music to their heart's content, the vibration of their music beating against your face and chest. its an experience like no other.

We were seated in the Orchestra area just below the stage speakers were located and wow, the sound was loud and the music was crisp clear.

I couldn't control my emotions while listening to live Journey songs, I just had to stand up from my chair, raise my hands, sing along or cheer after each song! Heck everybody was in the upbeat mood, singing along, jumping , dancing, and cheering. It just gave me the goose bumps to hear Arnel's dynamic voice, Neil Schon's Electric Guitar, Jonathan Cain's keyboards, Deen Castonovo's drums, and Ross Valory's Bass Guitar to the tunes of Faithfully, Open Arms, AfterAll These Years. It was crazy.

I wished Deen Castonovo sang the song titled Mother, Father which he did in the CD. Steve Perry originally sang the song 15 years earlier. You can view that rendition of the song in their DVD if you happen to have it or search it in You Tube.

I heard classic Journey songs such as: Don't Stop Believin'(played during the final night of Sopranos show), Open Arms, Lights, Wheel in the Sky, Anyway You Want It; Loving, Touching, Squeezing; Separate Ways; Wildest Dreams; Send her my Love; as well as new Journey songs included in their Revelation CD: After All These Years (ballad), Never Walk Away , Change for the Better (a song about recovering from alcohol abuse), Neil Schon's Electric Guitar solo rendition titled The Journey (Revelation).

Arnel also does those jump stunts and launch off from Deen Castonovo's drum platform at appropriate points of their music renditions. Classic rocker indeed. Those jumps and sidekicks seem like slow motion scenes from the Matrix movie.

Friends , watch out for Arnel and Journey band when they hit Manila and the rest of the Philippines for a series of Concerts sometime in November 2008. they are also pass by Toronto's Molson Amphitheater on September 5, 2008 .

Well if you haven't yet, buy their Revelation CD (two CDs and a DVD).
Its well worth the purchase if you like melodic Rock music.

What a Summer to remember. Thanks Journey.

-Julius

Here's Journey band playing Lovin' Touchin' Squeezin' at Cricket Amphitheatre,





Journey band playing Open Arms at Crickett Amphitheatre:



Click here or on the image below to view some of our pictures taken at Crickett Amphitheatre during the Journey concert.





Sunday, June 22, 2008

Piña Colada Popsicles

Ackowlegement:
This popsicle recipe was provided by
Lazy Luau. Go to EBay and search for
her as a vendor to buy her popsicle molds
and printout of her recipe.

Here's a recipe for Piña Colada Popsicles.
Its definitely meant for kids.
For grown ups, I suppose you can add Bacardi Rhum
to give it some spirit.

Piña Colada Popsicles Recipe :

1 (5 ounce) can pineapple chunks in light syrup
1 (10.5) ounce can coconut milk
2 bananas, peeled
1 teaspoon vanilla extract

Place all ingredients in a blender and blitz it to create a puree consistency.
Pour mixture into popsicle molds. Freeze for a few hours usually 2 - 3 hours.
When ready, remove from molds and serve.

Saturday, June 21, 2008

Popsicles for a hot summer day

Summer is upon us in our part of the world! The searing heat, the dry,
oven like puff of heat that fills the air has got to call for some way
to cool us down, specially my kids.

The abundance of summer fruits such strawberries, cantaloupes,
Watermelons, mango abound in the Market.

What better way to cool down from the Summer heat than to suck
on these frozen popsicles treats made with fresh fruits like a 5 yr old kid?

Lately, I've been buying boxes upon boxes of Otter Pops
from Cosco Warehouse market. These products are nothing
but plastic tubes, that contains sugar water and artifical flavoring like
orange, strawberry, cantaloupe, mint, lemon-lime, etc... fruit flavor.

My three kids, and together with their playmates
would place these popsicle products in the freezer
overnight then take them out the following day
and sip and suck these frozen cool treats with pleasure on
hot and thirst triggering Summer days.

To me, these popsicles are nothing but artificial flavor,
sugar which is something I prefer my kids or
their playmates not to get used to. Not healthy for their teeth, I must say.

Well, its time I made my own Popsicles that I had better control
of the ingredients put in these cold treats.

I'll be posting a series of Popsicle recipes for the days to come
as I make them.

Strawberry Banana Posicles will be the first recipe and provided below.

Acknowlegement:

I would like to acknowlege Lazy Luau (the vendor
whom I bought my popsicle molds at in EBay) for sharing her Popsicle recipes
where these Popsicle Recipes were based from.

Accoriding to her, she used these Pospicle recipes
while raising her two sons. Thanks :-) .


Strawberry Banana Popsicle

Ingredients:

-1 cup bananas
-1/2 cup plain yogurt
-1 -1 /2 cups fresh and ripe strawberries, leaves taken out, and quartered
-1 (13.5 ounce) can crushed pineapples
-2/3 cups evaporated milk

Preparation procedure
-Put all the ingredients in a blender and blitz them until smooth puree is attained.

-Fill popsicle molds and poke the mold's stick in the middle.

-Put the popsicle in the freezer upright and freeze for a few hours.

-Take out and enjoy!

Thursday, June 19, 2008

Poem: You Are Gone by Justin Sinlao

I just wanted to share a poem written by my son Justin.
Justin wrote this poem as a tribute to his best friend McKinley.
McKinley lived in our neighborhood. They were so close to
each other like brothers, but then one day,
for some personal reason McKinley had to leave the
the neighborhood without a trace.

***************



You Are Gone
by Justin K. Sinlao

The flowers are blooming
And winter is gone
Summer has come
But you are gone

I wish you were here
I miss you so much
I think about you no matter what
Weather in my dreams
Or in my thought

I think about you
And how I miss you so much.

Wednesday, June 11, 2008

Coconut Shrimp and Cucumber salad over a Rice Pilaf




I got the inspiration for this dish from
Chef Dave Lieberman's Spicy Coconut Shrimp with Spicy Mango Basil salsa and
Lime Jasmin Rice recipe in Food Network website.

I didn't have ripe Mango, and my kids tolerate spicy foods poorly
so I was in a mood for modification of the original recipe.

I used cucmuber as a Salad side dish instead as a Salsa.
I deseeded the Korean Pepper to take away the spiciness of the dish.
I also added half a cup of Sprite to add a sweet tone to the dish.

My shrimps were already shelled and deveined so that was a real time saver.
I usually limit my cooking time 30 - 45 minutes
since my kids get impatient about waiting for dinner.

Here are the components of the dish:

Cooking Time: 40 minutes
Serving Yield: four


-Coconut shrimp and its sauce

-cucumber salad side dish

-Rice Pilaf

Ingredients and Cooking Procedure for each component is provided below.


Coconut shrimp and its sauce ingredients:
-2 pounds shrimps, peeled and deveined
-2 peppers (I used Korean peppers) deseeded and chopped
-5 cloves of garlic, minced
-zest of one lime
-a bunch of basil leaves torned
-1/2 cup coconut milk
-1/2 cup Sprite or Mountain Dew soda (soft drink)
-2 tablespoon vegetable oil
-1/2 teaspoon salt
- 20 grinds from a pepper mill
- 2 tablespoon soy sauce
- 2 tablespoon dark brown sugar
- ginger the size of a thumb, peeled and grated using a microplane



cucumber salad side dish ingredients:
-1 cucumber, unpeeled, cubed into small peices
-10 basil leaves, coarsely chopped
-10 cilantro (wansuy) leaves, coarsely chopped
-2 lime juiced
-salt and ground pepper


Rice Pilaf ingredients:
- 3 tablespoon peanuts
- 1- 1/2 cups rice, washed and drained
- 4 cups Chicken broth
- 1 tablespoon olive oil
- 2 tablespoon of chopped butter
- 1/2 cup coconut milk
- 1 bunch onion greens (white and green portion) sliced thinly
- fresh ground pepper
- fresh thyme, 4 sprigs
- 2 cloves of garic, smashed and coarsely chopped

Cooking Procedure:

For the Shrimps, prepare and marinade for up to four hours:
In a mixing bowl combine the chopped peppers, minced grated ginger,
brown sugar, soy sauce, lime zest, coconut milk, Sprite, basil, vegetable oil, salt and pepper.
Blend and dissolve thoroughly. Add the shrimp to the bowl. cover the bowl with a plastic cling film,
put in the bowl into the refrigerator and marinate for up to four hours.


Prepare the salad side dish:
Combine the cubed cucumbers, basil leaves, cilantro, lime juice. Season with salt and pepper
to taste.


Prepare Rice Pilaf. (see procedure below)

When the shrimps are ready to be cooked, heat a skillet over high heat.
If using a regular skillet, put 2 tablespoon of oil on the pan.
use a tong to remove to remove the shrimps from the marinade and
place on the skillet being careful that they don't overlap.
Do NOT throw the marinade.

Turn the shrimps over to the other side when each side turns pinkish.
Do not cook longer than 5 minutes so they are tender. The last two minutes of cooking time, sprinkle
with minced garlic. toss the pan. Transfer the cooked shrimps on a plate.

In the same pan, add the marinade. Turn flame on stove on medium heat.
Let boil until the marinade is thick about 5 minutes.

To Serve do the following:

Put a mound of Rice Pilaf on the dish.
carefully lay the shrimps on top of the Rice Pilaf being conscious of presentation.
carefully pour the coconut sauce on top of the shrimps, rich and around the rice mound.
Use a spoon to put the cucumber salad at the side of the mound of rice Pilaf.


********
Rice Pilaf Cooking Procedure:

Heat a tablespoon of olive oil in a medium pan.Add the smashed garlic and stir often to prevent it from burning.
Add the chopped peanuts and stir often with a wooden spoon or else it will burn. When the peanuts has turned brown,
add the drained rice grains to the pan. Add the stick of butter. Stir occasionally until the rice has turned brown.
Stir in the Chicken Stock. Let it boil then lower the heat to low setting. Cover the pan (the steam is what is needed to cook the rice).
Add more liquid as needed to soften the rice.

Remove the rice from the heat source. sprinkle with chopped onion leaves. season with salt and pepper as needed.

Sunday, February 17, 2008

Sinampalukang Manok



I planned on Cooking another classic Filipino Dish - Chicken Tinola
for lunch except that I was in the mood for some experimentation.

I tried this Sinamalukang Manok dish from Mama Sita Fourth
generation cookbook ISBN 971-91219-0-4. The dish's sauteed
tomatoes, Onions, garlic, and ginger compounded by the
acid flavor of tamarind gives me the impression that this dish
originated from the Tagalog region.

As usual, I modified the recipe and provided below. It is a nice departure
from Chicken tinola that I was accustomed to eating from
my childhood days up to the present.

Here's my take on Sinampalukang Manok:

Ingredients:
2 Tbsp cooking oil
4 lbs. mixture of Chicken Thighs and Chicken wings
1 piece tomato chopped
2 (thumb sized) Ginger julienned
1 piece Onion chopped
4 tablespoon garlic minced
4 tbsp Tamarind base (Sinigang Mix) Powder
1 cup Green beans (AKA Baguio beans, French beans) cut 3 inches length
2 cups Chayote (Sayote) Squash cubed
2 cups Sili leaves or any green leafy vegetable
3 cups water
Patis (Asian Fish Sauce) to taste

Directions:
1. Cut the Chicken thighs to serving pieces using a butchers knife. Season the cut up chicken thighs and wings with salt and ground pepper.

2. In a Dutch oven or large pot, heat cooking oil. Heat oil until it barely starts to smoke.

3. Fry the chicken pieces in batches. Turn the chicken pieces over using a tong. Transfer them to a plate when cooked.

4. In the same pot, saute garlic until sightly brown (burned garlic tastes bitter). Add the chopped onions until it turns opaque followed by the ginger.

5. Add the chopped tomato and saute until it start to thicken as in a paste.

6. Returned the cooked chicken pieces to the pot.

7. Add the water to the pot. Adjust the water by adding some more such
that the chicken pieces are barely covered.

8. Season the dish with Fish sauce.

9. Add the tamarind base powder.

10. Cover the pot, simmer in low heat for another 10 minutes.

11. Uncover the pot, and add the Chayote, green bean cook uncovered for another 5 minutes.

12. Turn off the heat and add the Sili leaves.

13. Serve warm with freshly cooked steamed rice.

Friday, February 15, 2008

Busy workperson’s Pochero

-Dish modification by Julius Sinlao


Pochero, is a Filipino stew dish with definite Spanish influence. With a rich combination of vegetables such as carrots, potato, cabbage, ‘saba’ banana, chopped onions, minced garlic, and meat such as brisket beef, and Chorizo de Bilbao (One of Spain's most popular cooking chorizo sausages) this dish is a definite delight after a tiring day at work.

I followed PinoyCook.net Pochero recipe. Click here to view the Recipe. I modified Connie Veneracion’s recipe to utilize the 3 1/2 quart slow cooker. I also decreased the ingredients size in order to accommodate the dish in a Slow cooker. I titled it “Busy workperson’s Pochero” because it utilizes a slow cooker,and could be convenient and tasty dish for (who else) the busy person.

Prepare the dish 30 minutes before leaving for work. Let it sit in the slow cooker at low setting all day. By the time you arrive home from work, the dish is ready to be served.

I’m forced to rewrite the whole cooking procedure since I decreased the ingredient amount; omitted an ingredient or two , and modified some of her procedures. Here’s my take on PinoyCook.net’s Pochero:

Serving: five

Ingredients:

5 ounces (2 sticks) of Chorizo de Bilbao

3 pounds brisket steak

1 white medium onion chopped

2 tablespoon garlic

2 plump tomatoes chopped

2 carrots coarsely chopped

1 - 6 ounce can tomato paste

1 - 15 ounce can tomato sauce

4 bay (laurel) leaves

4 pieces Saba Banana sliced 2 inch

Cabbage coarsely sliced

Salt and ground pepper for seasoning

Cooking Procedure:

1. In a frying pan, heat cooking until it is barely starts to smoke (not profusely smoking).

2. Sear the Brisket steak on the frying pan to seal in the juices in the meat. About 4 minutes each side.

3. Let the steak rest on a draining grate or a plate for about 5 to 10 minutes to allow it to cool down and allow the juices to circulate in the steak.

4. Cut the brisket to 1 inch cube.

5. Cut the vegetables to desired size.

6. In the slow cooker, place the vegetable and meat in layers, those longer to cook a the bottom most in this order:

· Bottom most layer: potato cubes

· Carrots

· Chopped onions and minced garlic

· Chopped tomatoes

· Saba bananas

· Brisket cubes

· Sliced Chorizo sausages

· Tomato paste

· Top most layer: Tomato sauce

7. Pour in the tomato paste and tomato sauce.

8. Add a cup of water.

9. Season with salt and ground pepper.

10. Cover the slow cooker. Set the slow cooker to low setting. Connect the slow cooker to a timer. Program the timer to run for eight hours. Plug in the timer to an electrical outlet.

11. Fast forward to late afternoon/early evening. Steam or boil the string beans and sliced cabbage in a pot or steamer to tenderize it.

12. Using a slotted spoon transfer the contents of the slow cooker in a wide bowl.

13. Combine the softened string beans and cabbage in the Pochero dish.

14. Serve the dish while it is hot.

Tuesday, January 29, 2008

qoute of the day, 29JAN2008

Sometimes we must be Hurt in order to Grow,
Sometimes we must Fail in order to Know,
Sometimes we must Lose in order to Gain,
Because some lessons in life are best learned through PAIN...
-anonymous

Tuesday, January 22, 2008

qoute of the day, In life series, 22JAN2008

In life, it doesn't matter who you are
but whether someone appreciates you for what you are.

A real friend is one who walks in
when the rest of the world walks out.

-qoute from my friend Ailleen

qoute of the day, 22JAN2008

In LIFE
do not think about the PAIN
you went through,
but the lesson it taught,

not how much you have been hurt
and cried but how much
you were BLESSED and LOVED by GOD

-qoute from my friend Ailleen

Saturday, January 19, 2008

Bagoongless Pinakbet



I experimented cooking Bagoongless Pinakbet today.
The title in itself might cause me to be
excommunicated of my Ilocano birthright, ahaha.

I just wanted to find a way for me to introduce
this classic Ilocano dish to my US born kids.
Who knows they could be allergic to Bagoong.


I followed PinoyCook.net's Bagoongless Pinakbet
recipe using dried herring (Tuyo) in oil as a ingredient to create
the fish base and to create that distinct pinakbet taste but without the use
of Bagoong Monamon. I also boiled Salmon heads that are easily available here in California to create the fish broth.

Otherwise, I used the usual suspect ingredients: sauteeed pork,
Pork rinds, Eggplants, okra, tomatoes, string beans, minced garlic and
chopped scallions.

Experiment result: its a good introduction to the classic Pinakbet
dish but nothing still beats the real mcoy :-).

-Julius

Friday, January 18, 2008

Sulat ni Nanay at Tatay sa Atin

Written by Rev. Fr. Ariel F. Robles
St. Augustine Parish
Baliuag, Bulacan Philippines

Sulat ni Nanay at Tatay sa Atin

Sa aking pagtanda, unawain mo sana ako
at pagpasensiyahan.

Kapag dala ng kalabuan ng mata ay nakabasag ako ng pinggan
o nakatapon ng sabaw sa hapag kainan,
huwag mo sana akong kagagalitan.
Maramdamin ang isang matanda.
Nagse-self-pity ako sa tuwing sinisigawan mo ako.

Kapag mahina na ang tenga ko at hindi ko maintindihan
ang sinasabi mo, huwag mo naman sana akong sabihan
ng 'binge!' paki-ulit nalang ang
sinabi mo o pakisulat nalang.
Pasensya ka na, anak. Matanda na talaga ako.

Kapag mahina na ang tuhod ko, pagtiyagaan mo sana akong
tulungang tumayo, katulad ng pag-aalalay ko sa iyo
noong nag-aaral ka pa lamang lumakad.

Pagpasensyahan mo sana ako kung ako man ay
nagiging makulit at paulit-ulit na parang sirang plaka.
Basta pakinggan mo nalang ako.
Huwag mo sana akong pagtatawanan o
pagsasawaang pakinggan.

Natatandaan mo anak noong bata ka pa?
kapag gusto mo ng lobo, paulit-ulit mo 'yong sasabihin,
maghapon kang mangungulit hangga't
hindi mo nakukuha ang gusto mo.
Pinagtyagaan ko ang kakulitan mo.

Pagpasensyahan mo na rin sana ang aking amoy.
Amoy matanda, amoy lupa.
Huwag mo sana akong piliting maligo.
Mahina na ang katawan ko.
Madaling magkasakit kapag nalamigan,
huwag mo sana akong pandirihan.

Natatandaan mo noong bata ka pa?
pinatyagaan kitang habulin sa ilalim ng kama
kapag ayaw mong maligo.

Pagpasensyahan mo sana kung madalas,
ako'y masungit, dala na marahil ito ng katandaan.
Pagtanda mo, maiintindihan mo rin.

Kapag may konti kang panahon,
magkwentuhan naman tayo, kahit sandali lang.
Inip na ako sa bahay, maghapong nag-iisa.
Walang kausap.

Alam kong busy ka sa trabaho,
subalit nais kong malaman mo na sabik
na sabik na akong makakwentuhan ka,
kahit alam kong hindi ka interesado sa mga kwento ko.

Natatandaan mo anak, noong bata ka pa?
Pinagtyagaan kong pakinggan at intindihin
ang pautal-utal mong kwento tungkol sa iyong teddy bear.

At kapag dumating ang sandali na ako'y magkakasakit
at maratay sa banig ng karamdaman,
huwag mo sana akong pagsawaang alagaan.

Pagpasensyahan mo na sana kung ako
man ay maihi o madumi sa higaan,
pagtyagaan mo sana akong alagaan sa mga
huling sandali ng aking buhay.
Tutal hindi na naman ako magtatagal.

Kapag dumating ang sandali ng aking pagpanaw,
hawakan mo sana ang aking kamay
at bigyan mo ako ng lakas ng loob
na harapin ang kamatayan.

At huwag kang mag-alala,
kapag kaharap ko na ang Diyos na lumikha,
ibubulong ko sa kanya na pagpalain ka sana ...
dahil naging mapagmahal ka sa iyong ama't ina...

Thursday, January 17, 2008

Chicken Satay



Satay is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers. These are grilled over a wood or charcoal fire, then served with various spicy seasonings. Satay is a very popular delicacy in Indonesia,Malaysia, Thailand and the Philipines.(wikipedia: http://en.wikipedia.org/wiki/Satay)

I cooked Chicken Satay for dinner. I used boneless chicken thighs and some chicken breasts, placed on metal and some on bamboo skewers, and were grilled over hot charcoals. I got the boneless Chicken Thighs from Costco.

I marinated the chicken pieces for 8 hours using the Marinade mixture provided below. I made a separate batch for the dipping sauce but this time removing the Red Onions as suggested by the Recipe. I only had red onions and seem to overwhelm the taste of the marinade. Malakas ata dating nung Red Onions kaya tinangal ko na lang doon sa sawsawan (dipping sauce) batch.

For the dipping sauce, I used Connie Veneracion's Chicken Satay Sauce Recipe, and additionally used a food processor to blend the ingredients and added vegetable oil to 'dilute' and achieve the desired dipping sauce consistency.

Serving : 4 - 6

Chicken Satay

Marinade ingredients:
10 boneless chicken Thighs
1/3 cup sliced ginger
1/4 cup Onions
1 chili pepper deseeded and thinly sliced
1/2 cup vegetable oil
1/2 head garlic cloves crushed
1/2 teaspoon salt
1/2 cup peanut butter
1/2 lemon juiced


Dipping Sauce Ingredients:
->See PinoyCook.net's Chicken Satay Dipping Sauce ingredients

+ 1/3 cup salad Oil

Cooking Procedure:
To make the marinade, in a food processor, process the sliced ginger, onions, garlic, chili, while pouring in the oil slowly to create a paste consistency. Sample and taste the paste to achieve the desired taste.

Cut the Chicken thighs to bite size, about 1/2 inch size.

Put the chicken into the resealable bag, add salt, and the prepared paste into the bag. Turn the bag to evenly distribute the paste then refrigerate for several hours.


Dipping Sauce:
I followed PinoyCook.net's Chicken satay Dipping sauce ingredients and cooking procedure.Click here to view the recipe.

Thursday, January 10, 2008

fabulous Natural Cocunut Dessert product

Natural Coconut Dessert

(this is not an endorsement blog entry.I just wanted to share
the pleasure experienced while eating this product)



I got this natural cocunut dessert product
as a gift from a friend.

Its a product imported from Thailand.

I didn't really think much of it,
placed it in the freezer
upon arriving home and forgot about it.

The following day, I placed it in
my lunch box along with my main lunch entree
for my typcial workday lunch.

Well, this lunchtime while eating it (and
while writing this blog entry), I find delight eating
this dessert treat.

Filled with natural coconut juice, and young natural
cococnut meat, wow, it triggers memory of my
childhood days. While as a child, I loved to drink
the juice from a young coconut
and eat its meat, usually during summer vacations at
my parent's hometown in Pangasinan.

Perhaps you can try it as well and see what you think.

-Julius

Product Name: Coco glace
description: Made from real coconut
Net wight: 7.75 ounces
Product Origin: Thailand

Monday, January 07, 2008

Big Bear Sledding

January 6, 2008

I took my three kids Justin, Trevor and Kristen to Big Bear for an afternoon of sledding. Big Bear is a mountainous area in San Bernardino County here in Southern California.

A cold front hit Southern California this past weekend, and I
seized that opportunity to bring the kids to enjoy fresh snow fall and play sledding, build a snowman, or just goof around
have a snowball fight.

The place was really a winter wonderland. Its something I don't see regularly for us tiga-California and only ponder on this image of snow wonderland in Christmas Cards. Kaya feel na feel, he, he.

Big Bear is a good 132 mile drive north of San Diego so it was
a good two hour 20 minute drive.

Along the way to the sled slopes, somewhere along Freeway 30, a flashing warning sign read "Chains required in Mountainous areas".

I drove in snowy areas before, places like Lake Tahoe and Reno,
but five years of being in Southern California made me an ignoramus.
I just kept driving ignoring the warning sign.
Well lo and behold when we got to around 6500 feet above sea level, all the cars and trucks driving along the highway were pulling on the side of the road to put on their tire chains.

Well, duh! Had I been sensitive to the road warning sign I came across earlier, I wouldn't be in this predicament of not having tire chains to use to drive further up in elevation along the road.
So, I had to drive back down from the mountains to the nearest town , find a Walmart Store and buy tire chains. Moral of the story, heed warning road signs, he, he. Even life's filled with them warning signs, but that's another matter.

The kids had a great time sledding down the slopes, I must say.
They're kids at this stage of their life, and its important they
enjoy and live their childhood to the fullest di ba? I did while growing up in Baguio. Too bad snow doesn't exist in Baguio.

But, it was really cooold!! After one hour of being out in the
slopes, I had to buy four cups of hot chocolate to warm us up.
And another four cups of chocolate on our ride back home. Ang lamig talaga. After drinking the hot chocolate, all three kids dozed-off and went to sleep. They must have been tired from all the sledding activity that afternoon.

Click on the image below to see more pictures.

Big-Bear-Sledding_-(3)

Friday, January 04, 2008

Vietnamese Spring-Rolls How-To




I learned how to make Vietnamese Spring Rolls
from my sister-in-law Marivic last New Year 2008 weekend.
I think she learned how to make the roll from
Vietnamese friends in the Sacramento area here in California.

Its a good change from the usual Filipino
Lumpia , Lumpia Shanghai because it is not
deep fried, or maybe an alternative to
our Filipino fresh Lumpia because its accompanying
dipping sauce tastes different. The filling can be flexible from
grilled fish to shrimps to tofu for vegetarians.
In my case, I used marinated and grilled Sturgeon fish.

The accompanying Hoisin-Peanut dipping Sauce
brought out the marvelous flavors of the spring roll.

You will need to make a trip down to the Asian Supermarket
particularly with a section dedicated to Vietnamese food ingredients
if it is a multiple Asian Food store to
hunt down needed ingredients such as Rice Vermicelli,
Rice paper, shrimp, or fish, and an assortment of vegetables and herbs.

See images below to give you an idea
what Rice Vermicelli and Rice Paper products looks like
which I used for this dish.

Other possible ingredients could be a combination of cucumber,
cilantro leaves, Mint leaves, fresh basil, carrots, or bean sprouts.

Ingredients:

1. A pack of Rice Paper rounds (see sample product below)
2. Pack of 4 ounce Rice Vermicelli noodles (see sample product below)
3. Marinated and grilled fish (I used Sturgeon fish)
4. Bunch of Cilantro (Wansuy) leaves






Vietnamese Spring Roll cooking procedure:

1. Soak the Rice Vermicelli noodles in hot water until it is soft.

2. Locate an area in the kitchen counter area wide enough to lay and roll
the Rice paper. Position a bowl of warm water within reach.

3. Soak the rice paper until it becomes soft.


4. Lay the rice paper on the flat kitchen surface.

5. Assemble the Rice Vermicelli noodles, cilantro, and grilled fish
as shown below.





6. Take the edge of the circular wrapper nearest you and use fingers to
make a roll toward the middle. While making one complete turn, pause and
take sides and flap or fold them in then finish rolling the spring roll (See photograph).


Hoisin-Peanut Dipping Sauce preparation Procedure

Here's my sister's version of a dipping sauce
for the Vietnamese Spring rolls.


4 cloves garlic, minced
1/2 cup Peanut Butter
1/2 cup Hoisin Sauce
2 tbsp starch
2 tsps. Malaysian chili paste (sambal oelek)
1 cups Water

Stir-fry the minced garlic for two minute or until the garlic is softened and slightly browned. Add the hoisin sauce, and
peanut butter, stir to blend then add water, and bring to a boil.
Add the starch to thicken the dipping sauce and stir with a wire whisk to dissolve the starch completely. Add the chili paste.

Transfer the dipping sauce to a bowl.