Ginangang na saging

Do you remember your school days? I remember when I was in elementary, high school or even in college I remember the all time favorite of mine "ginangang na saging". The manangs always have their place right next to the school gate. I love my ginangang to be spread by a lot of margarine and sprinkled plenty of sugar hehe. Those were the days....the other day me and my sister went to fetch my niece at school then I happened to see the ginangang stall I didn't hesitate to take picture it reminds me a lot of good memories when I was young. Here is the pic.

Puto maya and sikwati

One morning I woke up my nieces and nephew to go with me at the market. They are so willing to come with me because they have a vested interest.....to eat puto maya and sikwati after I am done with my buying spree. Although, the puto maya in the market is not as good as my mama's puto maya but at least it appeases my craving for Filipino delicacies. The second one is "sikwati" I don't know what is the name of this drink in another regions but here in my hometown we call it sikwati it is made from pure cocoa or cacao. Puto maya is made from the glutenous rice, some cook it with coconut milk, a little slice of ginger and salt while others cook it with water, ginger and salt too. While the sikwait is made from pure cacao, they crunch the cacao and mix it to the boiling water. While boiling continue to stir until it is mixed well and with out lumps. Here are some of the pictures.

Kiping

I don't know if some other provinces or regions in the Philippines has this kind of delicacy. Since I was very young I already like "kiping" I remember when I was in elementary when recess time came me and my friends run towards the school gate just for the "kiping". I like it when the vendor put a lot of caramelized brown sugar on top of the kiping and I also like it when the kiping is newly made because it is crunchy. Last Saturday at the beach a vendor came to our cottage ang sell "kiping" I was ecstatic it's been ages I've not been tasted "kiping".

Kiping as we call it here in Ozamiz is made of cassava. I've never seen how they cook the kiping but it looks like it is kind of hardwork. It should be thin but crunchy and not burnt. As what I have heard they first grate the cassava after that I don't know nothing.

More Mangoes

Are you fond of Mangoes? Or do you like mangoes? Siguro basta pinoy basta manga ang pag-uusapan either ang nasa mind is hilaw na manga or hinog na manga. I preferably like to dip it with salt if it is hilaw na manga and if it is ripe mangoes diretso kain na. But now marami nang ways how to make mangoes more delectable like some make it smoothies, fruit shakes, fruit salad, gelatin at iba pa. Since I arrived here I noticed ang daming manga naglipana kahit saang corner sa city. And to my surprise ang mura akala ko sa time ngayon per kilo of manga cost at least 40pesos but I could buy 20pesos/kilo siguro dahil maraming supply kaya mura na lang. Here are some of the pictures that I took while roaming around the city.

We call this mango Evergreen:

This one we call it Cebu mangoes but is grown locally.Apple mangoNative hilaw na manga

Native na hinog na manga sarap with puto maya

My breakfast and lunch

Before I depart from MI I already texted my niece what to prepare for me when I get there. My request is pork adobo and paksiw na pugapo. Thankfully my niece honor my request hehehe it makes my day complete after the long flight. Here are some of the pictures that I took.Then at lunch time another fried fish I forgot the name of this one
Pinakbet with hipon na bagoongAnd of coure the native na mangaI all missed this kind of food and fruit that is why I had a blast here!!

Adobong pusit..

I was cleaning the freezer and I found this pack of squid. It has been there for I don't know how long but since it was freeze it doesn't change it's color. So I took it out and thawed it naturally (not in a microwave). I had already in my mind how to prepare my squid and it's adobong pusit and so here are the pictures and hope you like it.

Tocino in the morning...

Are you a breakfast eater? I am. I eat like a king at breakfast and a pauper at dinner time. Because I believed that in the morning you have to fuel yourself after a long hour of fast the whole night. Besides when I am full at breakfast I am not hungry almost the whole day. The other day I fry my homemade tocino and tocino is the only filipino food that hubby love to eat at breakfast. Here is my picture.



I used pork loin cut thinly

garlic minced

salt and pepper to taste

7 Up and a little squeeze of lemon juice

brown sugar

I mixed them and marinate it for 4 days. The result was good

Friday dinner...

This is kind of a late post but I love to share our dinner date with my husband son and his fiancee. Hubby got a call late in the afternoon from his son and he invited us for a dinner at Luckys Restaurant. This restaurant is known to have the best steak in town you have to place a  reservation since people do come in this restaurant in droves. So when we get there people are waiting outside chit-chatting waiting for there reservation to be called, we decided to wait outside too since the weather is really nice, it's sunny but the wind is a little chilly. When we are already seated we looked at the menu and jeez everything looks good. Here are the food that hubby and I ordered.

Grouper with crab stuffing and asparagus

Mine is Prime rib with  stuffed shrimo with asparagus
Salad with ranch dressing