Saturday, December 3, 2011

Polvoron Recipe

with Walnut


finished product- Polvoron

It's Christmas time! I remember when I was still back home I'd make Polvoron as my Christmas give aways for my officemates. I've missed doing it.

So when I was at a grocery store today, I grabbed a box of flour for my Polvoron making. I'm gonna make some tomorrow or the following day.

You will need:
  • 4 cups of all purpose flour
  • 2 cups powdered milk
  • 1 1/2 cup melted butter
  • 2 cups sugar
  • nuts: peanuts, cashew, etc (optional)
  • cocoa powder if you want it chocolatey (optional)
  • coffee powder  (optional)
  • oreo cookies for cookies n' cream flavor (optional)
  • Water cellophane (different colors)
  • Polvoron moulder
  1. On a pan, toast flour in a moderate heat for about 15 minutes, or until light brown, stir constantly to avoid burning.
  2. Remove the pan and transfer the mixture on a big bowl.
  3. Add the powdered milk, toss for another 3-4 minutes.
  4. Add sugar and melted butter. Mix well.
  5. Fill the mould with the mixture, press it hard by using a spoon, then release it, if it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away.
  6. Place the polvoron in a airtight container, chill in the fridge until firm.
  7. Carefully wrap the polvoron individually in water cellophane.
Keep refrigerated until you want to eat them. You can store them on the fridge for about a week, or you can freeze them.

You can make it as a business if you are a business minded person.

Thanks for visiting!

Tuesday, November 15, 2011

Gardenia Bread is the Best

I so love Gardenia bread. Too bad that it is unavailable here in US. In the Philippines, Gardenia bread is kinda pricey compared to other brand but it's the best bread that I have ever tried.

It has a very delicious smell, seriously. And it has the best flavor ever. 

Its Ad speaks for itself  :)

Til next post!

Sunday, November 6, 2011

Cottage Cheese with Pineapple

diced pineapple

Cottage cheese

Nutrition info
with a dash of  black pepper

hubby's baon

Hubby loves cottage cheese and pineapple so every once in a while I will prepare some for his "baon" to work. He likes it with a dash of pepper.

Sometimes, I will put avocado instead of pineapple. Or, peach, or tropical fruit cocktail. 

I honestly have not tried cottage cheese ever. Hubby said it's yummy but I just don't like to try it. But like him, I love pineapple too.

If you like cottage cheese, you may try it with pineapple, avocado, peach, or fruit cocktail.


Wednesday, November 2, 2011

I Shifted to Brown Rice

Calrose Rice (my stepson recommends this brand)

The grains

cooked rice

I am a rice eater. If I can't eat rice in a day, I'm going nuts.  It was my friend Emy who influenced me to shift from white rice to brown rice for health reasons. She said that 2 cups of brown rice is equivalent to 1 cup of white rice. So I decided to try brown rice so that I could eat more :)

The first time I have tried it, I thought I was eating a leftover and overcooked corn on a cob, something like that. Yep, it has a weird taste and texture but after eating it 3 days in a row, I have started to like it already. 

But you have to cook this kind of rice a bit longer than white rice.  And it needs more water. And a dash of salt because it is too bland. And I almost forgot to mention, it is kinda pricey compared to white rice.

Here's how I cook mine using my rice cooker.
3 cups of rinsed brown rice
6 cups of water

My rice cooker has options for white or brown rice  so I press "brown rice" then wait until it beeps which means, it's already done. But it takes more or less an hour to cook this kind of rice so be sure to cook it ahead of time.

Wanna try brown rice?

Thanks for reading this post.

Monday, October 31, 2011

Lumpia Recipe

ready to fry lumpia

This is hubby's favorite among Filipino foods. He likes it with lots of lots of cabbage and with ground beef only, no pork, no shrimp and no chicken. 

If you want to try it, here's the recipe:

You will need:

1 package of Lumpia wrapper (I buy them at an Asian Store in Reno)
1/2 pound of ground beef, yup, half a pound only
1 cup diced carrots
1 cup diced celery
1 cup diced onions
2 cups shredded cabbage
salt and pepper to taste


1. In a pan, cook the ground beef and onion together until the beef is not pinkish anymore and the onions are transparent already.
2. Add carrots. Cook for 3 minutes.
3. Add celery.Cook for 2 minutes.
4. Finally, add the cabbage and add salt and pepper to taste.
5. Set aside to cool down.
6. Wrap in the lumpia wrapper following the package instruction.
7. Fry.
8. Uncooked lumpia can be stored in the freezer for future use.

Sunday, October 30, 2011

Dried Fish or "Bulad" in Tomatoes

Dried fish is not healthy if eaten alone since it is very salty so most of the time I'd cook it with lots of tomatoes. When tomatoes are very cheap in the market, that's the best time to make this recipe.

By the way, this is a Filipino recipe :)

Dried Fish in Tomatoes

salty no more :)

You will need:

3 or 4 pieces of (Pinikas) Dried fish/"Bulad"
6 medium size tomatoes
1 medium size onion
2 cloves of garlic
vegetable oil (for frying the dried fish and for sauteing the other ingredients)


1. Wash the dried fish thoroughly. Fry in a hot oil. Set aside when done.
2. In another pan, saute the garlic until it looks brownish.
3. Add onion until it becomes transparent.
4. Add tomatoes. Cook for 3 minutes.
5. Put in dried fish. Make sure to mix the tomatoes and dried fish thoroughly.
6. Simmer for 5- 10 minutes in a low fire.
7. Serve as a side dish.

Saturday, October 29, 2011

Sweet and Fruity Gulaman


I've created this blog a year ago but it was a shame that I haven't posted anything until today. I'm excited!

To start with, I am going to attend a Filipino potluck party today and I want to bring something sweet so I made a sweet and fruity gulaman. I don't get to eat it often but it is one of my favorites. I'm sharing the recipe here. I hope you will like it.


looks good ha?

Can't open the other lid until it is served


You will need:

2 bars of gulaman, any color (I prefer red/pink or orange)
1 can big condensed milk
1 small can of fruit cocktail (don't use the juice and the whole can)
2 cups of water
gulaman molder (I got my almost new Tupperware molder from a garage sales last summer)


1. Heat water to a boil.
2. Break gulaman sticks into smaller pieces and immerse in  the boiling water.
3. Stir continuously until the gulaman becomes liquid. Strain.
4. Add evaporated milk and condensed milk.
5. Stir gently until completely blended.
6. Pour into molder and settle for 10 minutes. 
7. One at a time, add the fruit by pushing it down gently into the gulaman
8. Refrigerate until it is done.
9. Serve with a smile.