Sunday, June 22, 2008

Piña Colada Popsicles

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.


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


-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.