Remembering all previous

 
This recipe can turn a non Creme Caramel lover into one. Guaranteed. At one point of time I would’ve been caught dead eating a Creme Caramel, let alone make one. I despised all things with milk and this was no exception. But post pregnancy I got used to having milk and slowly accepting milk based desserts as well. My mum in law simply adores Creme Caramel and always orders this when we dine outside. So one fine day I finally took a spoon and dug in . Not bad I thought, but I’m sure I can make a better one at home. Ofcourse making the basic recipe was not exciting enough, so I put in my favourite ingredients. Star Anise lends such a delicate sweet flavor and aroma to the silky custard, which contrasts with the bitter caramel. And using vanilla bean paste just takes the flavours to a whole other level. You must give this a try even if you aren’t a CC person. You might change over.
And finally I’m glad to let you know that I should be posting more often now. For the past 4 months I was living without a computer because my ‘Lil brat felt like pouring a bottle of water in my computer and poof ! The whole things just blew up ! No one was hurt but I lost a lot of important stuff , but now I got a band new Pro, which just puts me on top of the world again. So yes hopefully more blogging. For now I need to get busy selecting new designs for my kitchen . I’m thinking of re doing the space and have been looking at these new Fitted kitchens. The designs are absolutely spectacular and I cannot wait to start renovating. If any of you are thinking of doing the same you must check out this site Handmade accessories.
Ingredients
    200 ml Milk
    160 ml Whipping Cream
    75 gms Caster Sugar
    2 Eggs
    4 Egg yolks
    1 tsp vanilla bean paste
    1 tsp vanilla extract
    8 whole star anise
    Fresh figs quartered
    Fresh Strawberries sliced
For The Caramel
    150 gms Caster Sugar
    80 ml water
Start with making the caramel. In a heavy bottom saucepan stir together the sugar and water and let it boil till it reaches a beautiful rich golden colour. Turn of the heat quickly and it will still further cook on it own and turn to a darker shade of brown. Pour equally in 6 ramekins and twirl them around so they spread evenly. Leave out at room temperature and let the caramel set.
Now to make the custard, take a heavy bottom sauce pan. Heat the milk with the star anise and let it come to a boil and then turn off the heat. Let the flavours infuse for about 30 mins. Pour the cream in and bring it again to a boil. Meanwhile, place the eggs, yolks, sugar, vanilla paste and extract in a bowl and whisk together until well combined. Now gently pour in the milk whisking continuously. Strain the whole mixture and pour evenly into ramekins.
Sit the ramekins in a hot water bath i.e Take a deep tray and place the ramekins inside. Pour hot water around it so that they are sitting more that half way in it.
Bake in a 150 C preheated oven for about 35 mins or set. The Center should be a bit wobbly. Remove from bath and let it cool to room temperature. Then cover each ramekin tightly with cling wrap and chill in the fridge till ready to use. Slide a butter knife around the ramekins to loosen the sides. Take the plate you want to serve them in place it on top of the ramekin.Now hold them together and turn it upside down. Give it a firm shake a gently pull up the ramekin. The custard will slide out and all that caramel will flow over. Slice the fruits and place on top and serve Next Generation Firewall.

 
Ro-tel famous queso dip
Yes, it couldn't really come at a worse time of year. As we gear up for Super Bowl Sunday, stores on the East Coast are reporting Velveeta shortages. * Collective gasp * So how will we make our guilty-pleasure Ro-Tel/Velveeta dip?
Fear not, we have you covered. If you can't track down the orange stuff, try one of these great cheesy dips instead--you may be starting a whole new football tradition!
Warm Tortilla Chips with Spicy Cheese Dip
Thyme and Garlic Cheese Dip
Blue Cheese Dip
Nacho Cheese Dip
Blue Devil Cheese and Bacon Dip
Do you love or hate Velveeta? Noticed a Velveeta shortage where you live?
                                                                                                                                                                            

 
yield
Makes 12
'90S SEINFELD
After Elaine exclaims that she only likes the tops of muffins ("The Muffin Tops" first aired on May 8, 1997), her former boss thinks Elaine has hit on a clever marketing idea Loop Hong Kong. But when you only sell the tops, what do you do with the hundreds of muffin "stumps" (bottoms) that are left? Elaine and her gang take to the streets with garbage bags of stumps travel mugs wholesale, trying to pawn them off on anyone and everyone. There are no takers; even the homeless turn them down with disdain. It didn't take long after the airing of the episode for muffin-top pans to appear on store shelves — another TV triumph discount wines.
Active time: 35 min Start to finish: 1 1/4 hr
Ingredients
For batter
❤3/4 stick (6 tablespoons) unsalted butter
❤1/3 cup whole milk
❤1 whole large egg
❤1 large yolk
❤3/4 teaspoon vanilla
❤1 1/2 cups all-purpose flour
❤3/4 cup sugar
❤1 1/2 teaspoons baking powder
❤3/4 teaspoon salt
❤2 cups fresh blueberries (12 oz)
For topping
❤3 tablespoons cold unsalted butter, cut into bits
❤1/2 cup all-purpose flour
❤3 1/2 tablespoons sugar
❤Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans
Preparation
Make batter:
Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg , yolk, and vanilla until combined well.
Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
Divide batter among 12 muffin cups, spreading evenly.
Make topping and bake muffins:
Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups krug champagne.
Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature Singapore company formation.
*Available at cookware shops and cooking.com.

 
Take a virtual vacation to the world's best beaches with these healthy recipes
I f you're like us, you spend a lot of time dreaming of the beaches of Cozumel or Cape Cod, where you'll while away the afternoons with your toes in the sand and a tropical drink at your side Cloud Hosting. But even those of us stuck at home can still get into vacation mode by slowing down to enjoy the lazy days of summer—and sampling the world's best beach food. From grilled fish tostadas to slimmed-down banana splits, our recipe collection will send you to the seaside, even if you're just picnicking by the pool.
Summer should always be a break from routine, but there's no need to stop eating well. While those people on the next beach blanket are gorging on greasy French fries and double-chocolate shakes, you can indulge in refreshing ceviche, a tropical shake (make it even healthier by swapping the whole milk in the recipe for skim and omitting or cutting back on the sugar), or an easy, low-cal paella that'll transport you and your guests to Barcelona. Longing for a lobster roll? Shellfish goes hand in hand with summer; most varieties are low in fat and, like all fish, packed with protein. Just keep an eye on preparation (mango takes the place of mayonnaise in our light lobster salad).
a couple of tips for a beach blanket bonanza:
    Befriend Your Local Fishmongers
Their catch of the day can be the star of your dinner table tonight. Remember that many recipes can easily accommodate substitutions. Revel in the bounty of farmers' markets. And, as always, buy local and buy fresh: The healthiest meals start with the best ingredients.
    Choosing Safe Seafood
While seafood can be an integral part of a healthy diet, it is important to choose it carefully, both for one's own health and the health of the environment. A great resource for information on buying and eating seafood is the Environmental Defense Web site Oceans Alive Civil Engineering BEng .

 
Having a little one around, in particular one that seems to be, for the moment at least (fingers and toes resolutely crossed), enjoying the discovery of new foods, turns my thoughts to my own childhood food memories.  And, inevitably, to thoughts of recreating them for her.
Without even realizing, I have already started, as my childhood favorites have become adult favorites as well.  Monggo guisado.  Pancakes discounted gucci handbags.  Egg salad. Pineapple Upside-down cake.  Soft boiled eggs. Oatmeal.  Carbonara.  Croquetas.  All have found their way, in some form or iteration, into this blog.
Other dishes are in my mind’s pipeline as well.  To be practiced, perfected, and chronicled here...and one day be served lovingly to little C, in the hopes that they, not only nourish her, but also live in the place where she keeps all her good memories.  My mom’s arroz caldo, that she fed me every time I was sick.  Her sopa seca, cocido, and carne frita.  Her “Royal Apahap”, proudly adapted from her well-worn copy of Nora Daza’s cookbook.  My grand-aunt’s apple pie.  My great grandmother’s, and my grandmother’s, dulce de leche (which we lovingly referred to as “toffee condensada”).  My grandmother’s pancit molo.
There is also this – the ubiquitous chicken curry of my childhood.
Filipino-style Chicken Curry
    Canola oil
    700 grams – 1 kg chicken pieces (4 leg quarters, drumstick and thigh separated, or your own favorite parts)
    4 cloves garlic, chopped
    1 white onion, chopped
    2 potatoes (about 300-350 grams total weight), peeled and cubed
    1 big carrot or 2 smaller ones (about 200-250 grams total weight), peeled and cubed
    300 grams kamote tops (sweet potato leaves), leaves picked
    3-4 tablespoons curry powder (depending on how strong your curry powder is)
    400 ml coconut milk
    1-1/2 teaspoon salt, or to taste
    4 eggs
    4 strips bacon
    1/3 cup raisins
- Heat a pot over medium high heat.  Once hot, add a few glugs of oil Sculptra, enough to coat the bottom of the pan.  When the oil is hot add the chicken.  Brown the chicken on all sides, no need to cook through, and set aside.
- Remove most of the oil from the pot but leave about spoonful in.  Make sure the oil is still hot then add the onions and garlic.  Sauté until the onion is soft and translucent.
- Add the potato and the carrot and toss.  Add the chicken back in the pot, sprinkle everything with the curry powder, and mix until everything is moist and coated in the curry.
- Add the coconut milk to the pot.  Stir then add the salt.  Stir again and cook, covered, for about 45 minutes to 1 hour, or until the chicken and all the vegetables are soft.  Make sure to check your pot occasionally during the cooking time, and give it a couple of stirs, to make sure your chicken doesn’t stick or your curry doesn’t scorch.  At 30 minute mark, add the kamote tops to the pot.  Taste and adjust seasoning.
- While you curry is cooking, hard boil the eggs, peel, chop finely, and set aside.  Fry your bacon crispy, drain on paper towels, chop/crush to bits.  Place raisins, chopped egg, and bacon bits in separate bowls.  These are your toppings.
- Serve curry with steaming white rice, toppings, and chutney.
Quirkily referred to Pinoy-style (or Filipino-style) chicken curry, this was a staple in many a childhood table, at least for my generation (and possibly before).  I have no clue if it has anything at all to do with Indian curry.  I don’t actually know if there is anything distinctly Filipino about it either.  It usually has strips of red pepper as well, but I didn’t have any on hand.  The addition of kamote tops (sweet potato leaves) is mine as I thought the curry would do well with the addition of some greens.  It is served, customarily, with chopped up hard-boiled egg, bacon bits, raisins, and chutney.
As I grew up, I left this dish at the wayside in favor of the more intense, authentic Indian curries and the vibrantly flavored Thai curries.  This was a relic, a kitschy leftover from the time when we used “curry powder”...a time when I was foolishly ignorant of such things as cumin, cardamom, fenugreek, cloves, coriander, turmeric, and how they could be put together in so many exciting ways.
I don’t know what urged me to try my hand at it – a sudden craving, a big jar of curry powder that my mum-in-law brought back for me from a trip to Singapore, or simply a new mum’s wistfulness to recreate the tastes of her childhood for her own child.  Whatever the case, I am glad I did Code 9 Neogen.  The simple taste of this curry brought satisfaction in our tummies and smiles on our lips.
It seems like I have some catching up to do when it comes to trying my hand at my childhood favorites…but it is a task I am looking forward to it with relish!

 
What brings joy? Dancing, drumming, ice cream? Yes, yes, yes! Sweet Dreams is the story of a group of women in Rwanda who come together first breaking barriers as drummers ， and then in a cooperative where they make and sell ice cream.
The documentary juxtaposes the personal stories of the women, who have suffered so much as widows, orphans and children of some the murderous perpetrators during the genocide in their country, with the story of their journey forward, trying to find meaning, reconciliation and joy again--all in a country where there is no ice cream. And so the Sweet Dreams are for the future, a future you can actually taste.
It's impossible not to be moved by these women, and to admire their resilience veuve clicquot, creative artistry, hard work and hopes for the future. Can the land of "milk and honey" find redemption? That's the real question because this is not just the story of a group of women, but the story of Rwanda. Their path is not without drama and setbacks, but ultimately it's a story of triumph and an inspiring one that will make you believe in the power of the human spirit.   At 84 minutes it's a tightly edited gripping film and every scene counts.
Sweet Dreams has frequently been an audience favorite at film festivals. It's opens tonight in the Bay Area, though there are multiple showings, only one per theater will feature the filmmakers and stars of the film. Don't miss it cristal champagne!

In what way I love you? I take what kind of attitude with you? In October, the late autumn, quietly, reminiscent of the Promised Happiness, at the moment, heart is very lonely, but I do not know from when to rise, lonely night. Sad fragrance, let people immersed into memories, dreams, unable to extricate themselves, but also feel helpless.
Look out the window the moon hung over the streamer, faint as single shadow on the ground, frightened heart who boudoir, broken hate who years, scattered years who worry, Ningmou, fine view, only a red hook, what is alive or dead? Everything is decreed by fate, no resentment, need not regret, we should grasp the present.
A head, those messy thoughts will be revealed, reclined at the window, looking at that piece of sad mountains, listening to the wind chill pharyngeal sound, think of the man in this life, there is a person I love very happy, there is a love own person also very happy, one you love and love your talent is the most happy, oh, my dear, you are in my heart deeply, across the sky, I still can feel your gentleness and warmth forever forever.
In deep thought, pale and memory sigh, who is willing to do the world for me, who is willing to my burning like the blazing love, who would like to share with me a bustling love prosperity. Are you for me, for you are my, we are to each other, the handle has taken a vow of everlasting, that promise is forever.
In the world, we insist on the what kind of dream; dream, we continue with what one; when I look back, is a change of heart, the same one, the same dream. Silently watch, because of you, life without regret. Side of the night from the body mood of melancholy, and the body feeling breeds side night charming, the scenery, the mood, thousands and thousands of words is not the road, only one word "love you you are so", faintly, as if you are in front of me, I just a touch of the hand, like dream like you will disappear Not the least trace was found., untraceable, leaving Montreal worry.
Stroking the lyre, provoke the feelings at the moment, a piece of unfinished, a sad, halftone halftoning cheerful, heard the sound, the sound of a sound woven into a beautiful and confusion, but in my heart, only you, only with your contract, only with your past life destiny, so I whether right or wrong, as long as you can and walk hand in hand in the world of mortals will no regrets.

 
Sometimes it seems like I am always horribly late getting on the bus. I see interesting cooking techniques and appealing ingredients fly by me and all my good intentions to use them. Sometimes these ingredients reside right in my own pantry…and still it takes months of mental prodding to get me to try that particular recipe I have been saving (for what I have no idea)…a recipe that I really, with all my heart, do want to make tube amp!
Take matcha.
Matcha, that fine green tea powder that everyone has used to make cakes and cookies and ice cream and mousses and all sorts of sweet things. Matcha, which has been done ten times over, up-down-and-sideways, already. Matcha, which I have had lounging in my pantry since my trip to Hong Kong. I know, bad, bad me.
“Better late than never” is too convenient a rationalization for the procrastinating likes of me! I feel like I’ve just discovered bootleg pants when everyone else has moved on to skinny jeans :(
Anyways, enough whining ;) A perfect opportunity did present itself (as it always will when it comes to baked goods) in the form of another afternoon get-together with my bookstore friends (the same bunch I baked these for). I had (still have – good intentions like I said!) a bunch of matcha recipes filed away Tourism course, but I chose this White Chocolate and Matcha Tea Marbled Cake I found on Bea’s beautiful La Tartine Gourmande for my first matcha venture. Her gorgeous photos and delicious-sounding recipes never fail to enchant me! It helped that Stella of Sweet Temptations made it as well with glowing reviews :)

 
Having a little one around, in particular one that seems to be, for the moment at least (fingers and toes resolutely crossed), enjoying the discovery of new foods, turns my thoughts to my own childhood food memories.  And, inevitably, to thoughts of recreating them for her.
Without even realizing, I have already started, as my childhood favorites have become adult favorites as well.  Monggo guisado.  Pancakes discounted gucci handbags.  Egg salad. Pineapple Upside-down cake.  Soft boiled eggs. Oatmeal.  Carbonara.  Croquetas.  All have found their way, in some form or iteration, into this blog.
Other dishes are in my mind’s pipeline as well.  To be practiced, perfected, and chronicled here...and one day be served lovingly to little C, in the hopes that they, not only nourish her, but also live in the place where she keeps all her good memories.  My mom’s arroz caldo, that she fed me every time I was sick.  Her sopa seca, cocido, and carne frita.  Her “Royal Apahap”, proudly adapted from her well-worn copy of Nora Daza’s cookbook.  My grand-aunt’s apple pie.  My great grandmother’s, and my grandmother’s, dulce de leche (which we lovingly referred to as “toffee condensada”).  My grandmother’s pancit molo.
There is also this – the ubiquitous chicken curry of my childhood.
Filipino-style Chicken Curry
    Canola oil
    700 grams – 1 kg chicken pieces (4 leg quarters, drumstick and thigh separated, or your own favorite parts)
    4 cloves garlic, chopped
    1 white onion, chopped
    2 potatoes (about 300-350 grams total weight), peeled and cubed
    1 big carrot or 2 smaller ones (about 200-250 grams total weight), peeled and cubed
    300 grams kamote tops (sweet potato leaves), leaves picked
    3-4 tablespoons curry powder (depending on how strong your curry powder is)
    400 ml coconut milk
    1-1/2 teaspoon salt, or to taste
    4 eggs
    4 strips bacon
    1/3 cup raisins
- Heat a pot over medium high heat.  Once hot, add a few glugs of oil Sculptra, enough to coat the bottom of the pan.  When the oil is hot add the chicken.  Brown the chicken on all sides, no need to cook through, and set aside.
- Remove most of the oil from the pot but leave about spoonful in.  Make sure the oil is still hot then add the onions and garlic.  Sauté until the onion is soft and translucent.
- Add the potato and the carrot and toss.  Add the chicken back in the pot, sprinkle everything with the curry powder, and mix until everything is moist and coated in the curry.
- Add the coconut milk to the pot.  Stir then add the salt.  Stir again and cook, covered, for about 45 minutes to 1 hour, or until the chicken and all the vegetables are soft.  Make sure to check your pot occasionally during the cooking time, and give it a couple of stirs, to make sure your chicken doesn’t stick or your curry doesn’t scorch.  At 30 minute mark, add the kamote tops to the pot.  Taste and adjust seasoning.
- While you curry is cooking, hard boil the eggs, peel, chop finely, and set aside.  Fry your bacon crispy, drain on paper towels, chop/crush to bits.  Place raisins, chopped egg, and bacon bits in separate bowls.  These are your toppings.
- Serve curry with steaming white rice, toppings, and chutney.
Quirkily referred to Pinoy-style (or Filipino-style) chicken curry, this was a staple in many a childhood table, at least for my generation (and possibly before).  I have no clue if it has anything at all to do with Indian curry.  I don’t actually know if there is anything distinctly Filipino about it either.  It usually has strips of red pepper as well, but I didn’t have any on hand.  The addition of kamote tops (sweet potato leaves) is mine as I thought the curry would do well with the addition of some greens.  It is served, customarily, with chopped up hard-boiled egg, bacon bits, raisins, and chutney.
As I grew up, I left this dish at the wayside in favor of the more intense, authentic Indian curries and the vibrantly flavored Thai curries.  This was a relic, a kitschy leftover from the time when we used “curry powder”...a time when I was foolishly ignorant of such things as cumin, cardamom, fenugreek, cloves, coriander, turmeric, and how they could be put together in so many exciting ways.
I don’t know what urged me to try my hand at it – a sudden craving, a big jar of curry powder that my mum-in-law brought back for me from a trip to Singapore, or simply a new mum’s wistfulness to recreate the tastes of her childhood for her own child.  Whatever the case, I am glad I did Code 9 Neogen.  The simple taste of this curry brought satisfaction in our tummies and smiles on our lips.
It seems like I have some catching up to do when it comes to trying my hand at my childhood favorites…but it is a task I am looking forward to it with relish!

 
A group of generous food and beverage purveyors have banded together to offer help to the victims of typhoon Yolanda.  They are pledging a portion of their proceeds this weekend, November 16 - 17 Men clothing styles, to the Philippine Red Cross.  Over a 100 kind souls have committed themselves to this initiative, started and spearheaded by Mr. Delicious.  I think it is a wonderful endeavour and will be showing them my support.
So if you are going to eat out this weekend, may I suggest these establishments?
If you'd like to share, please use the hashtags #YolandaActionWeekend and #ReliefPH so we can stay connected.  Several of these vendors are ones that I usually frequent or whose products I regularly buy, so I'm more than happy that my purchases will be going further this weekend Shopping in Hong Kong
If you'd like to donate directly to the Red Cross, you can do so HERE.
I've also rounded up other ways to help HERE.
The devastation seems insurmountable, and I know many here feel helpless.  But every little bit counts.  I, for one, will focus on staying positive and helping out in any way I can.  As much as the images and stories I see and hear on the news brings tears to my eyes, the overwhelming support and desire to help out, from every corner of this country and beyond, warms my heart.  And this weekend it will warm my belly as well.  So, as we Filipinos love to say...Kain na Veda Salon! (Let's eat!)