Remembering all previous

 
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!)