Hingpit


Flat Scones
30 June 2009, 3:19 pm
Filed under: Cooking, Family, Food

I struggled to keep up with the instructions provided by Chef Ian Hewitson of Huey’s Cooking Adventures as he was preparing to cook his scones on TV.  Watching and writing at the same time was a struggle.

The first scones experiment was a disaster.  ‘I don’t eat that’, my son said.  He was more excited to eat the tub of the ready to serve double thick fresh cream.  An even more struggle for hubby who tried to convince our kids to recognize the value of my effort.  ‘Almost there, dear’, he said trying to crunch into the hard product based from the recipe called Classic Scones.

What could go wrong with the second experiment?  I’ve seen the whole procedure on TV and I have jotted down the ingredients.  ‘How come this is flat’, hubby said.  I intentionally did not cut the dough into rounds – it is easier to throw one big flat ‘scone’ in the bin than hiding eight to ten round disasters.

It tasted all right and a little fine-tuning is essential.

scones1flatsconesscones2scones3

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Stir-fried Long Beans
30 June 2009, 1:19 pm
Filed under: Cooking, Family, Food

Ingredients
1 onion sliced
2 cloves minced garlic
2 cups young long beans, chopped in 2 inch long pieces
Pork Kinupusan (deep fried pork belly sliced into bite size pieces)
2 tbsp light soy sauce
2 tbsp water
salt and pepper to taste
Chilli crushed or chilli powder (optional)

Procedure
Heat pork lard (from pork kinupusan) in a pan, sauté garlic and onion, stirring until the onion is soft.  Add the pork kinupusan, water, soy sauce, chilli powder, salt and pepper.  Put in the long beans and sauté for some 2 minutes. Remove from heat.  Do not over cook the beans otherwise they will lose their crunchy-tender bite.

beans and porkkinupusan



School Holiday is here… again?
30 June 2009, 12:18 pm
Filed under: Family, General

Thirty Days
by Hingpit

Dry Season spells erratic
Kid’s holiday spirit ecstatic
Thirty days of fun and anticipation

Two spirits drained
Two hearts keen
Thirty days of fun and diversion

One soul engaged
Significant other under the weather
Thirty days of fun and aspiration

Note: Photos courtesy by Hubby.

casbeach

set1



Pork Chop Salsa
8 June 2009, 2:15 pm
Filed under: Cooking, Family, Food

The pork chop recipe I’ve made before.

1 avocado, finely diced
1 cup pineapple pieces, finely diced
1 green mango, finely diced
1 apple, preferably Fuji apple, finely diced
1 Spanish onion, finely chopped
1 tomato, preferably Roma, de-seeded and finely diced
1 tbsp white balsamic vinegar
salt and pepper to taste
lime or lemon

Place avocado in a bowl and spoon over 2 tablespoon lime juice. Toss gently to coat.
Add all ingredients, season with salt and pepper and stir to combine.

The fresh salsa recipe can also be served with chicken, prawns, salmon or steak.

pork_salsawebsalsaweb



Mango and Sikwate
8 June 2009, 2:04 pm
Filed under: Cooking, Family, Food

The precious cooked budbud pilit was evenly allocated among three families.  Precious since many Cebuanos, in my neck of the woods, have attempted and struggled to reproduce what I call the traditional budbud, the Cebuano version.

Mango and sikwate are the crucial partners of budbud.  Mango season in our area runs from October to November, a long way to wait yet.  The stash of tablea  from my visits in Manila looked dry and unattractive but I was not confident of the freshness of my hoard.  I could whip something up — a hot chocolate with milk, cream and eggyolk or tablea with milk.

The decision was unequivocal — I opted for the easy and lazy option.  Grabbing the sugar container was quicker and sprinkling my budbud with it was gratifying.  My ‘naturalized’ Cebuano husband wanted more.

chocolateweb

tableaweb



Budbud Pilit
8 June 2009, 1:50 pm
Filed under: Cooking, Family, Food

I am sure that by combing Google, one would unearth thousands of tested and tasted budbud recipes which are identified by different names seasoned from different regions.

My palate is committed to my childhood memory. Growing up in a City where everyone knew everyone and everyone’s business, as well, was a privilege. A City “discovered” by a Portuguese sea captain in 1521.   I remember a place where there was a strong sense of community.  As the old African proverb goes, “It takes a community to raise a child.” Gratefully, I benefited from this community.

My brother, who not only grew up in the same City but also worked for the City, carried out his first experiment on budbud pilit.  His job gave him the opportunity to meet with small businesses and market stallholders. Hence, he picked up dribs and drabs of family trade secrets.

Finally, the hunt is over.  It is the budbud I remember from my childhood.  The budbud from the City where my family has recorded ties since the 1800’s.

What is next? The secret of Bibingka?

budbudwebbudbud2webbudbud3web