Sinanglay na Tilapia (Tilapia with Coconut Milk)

The strange feeling of going back to school when you're supposed to be spending time with your family strikes again. Yes, I'm back to school tomorrow and tonight I'll try to switch to an earlier bedtime. I am hoping that I can display friendly and relaxed attitude in class because I'm literally the shyest person they'll ever meet.

But before I go to sleep, let me share another evening grace: Sinanglay na Tilapia

I decided to cook this because anything with coconut milk is my husband's favorite and we don't want another meat dish to be served for dinner.

Sinanglay na Tilapia is famous to Bicolanos. This is a dish wrapped in pechay or taro leaves and simmered in coconut milk. Part of the cooking procedure is somewhat similar to inihaw na Tilapia or Bangus and Ginataang Tilapia.

Ingredients:

2 pieces medium Tilapia, cleaned and scales removed

4 pieces Pechay (Bok Choy) or Mustasa (Mustard Greens)leaves- You may also use gabi (taro)leaves.

1 medium onion, diced

1 thumb ginger, chopped

3 pieces long green chili but I used Jalepeno

2 pieces medium tomatoes, diced

1 1/2 cups coconut milk

1/2 cup water

1 teaspoon salt 

lemon grass (optional)

 

Procedure:

1.) Combine onion, tomatoes and ginger in a bowl.

2.) Stuff the Tilapia with the above mixture.

3.) Wrap the entire fish with 2-3 Pechay or Mustasa leaves.

4.) Anchor the Pechay or Mustasa leaves by tying a lemon grass around the Tilapia. - optional

5.) Put the wrapped Tilapia in a cooking pan then pour-in coconut milk and water.

6.) Add salt and cover. I also added freshly ground pepper since I only put Jalepeno.

7.) Cook the fish in medium heat for 20 minutes.

8.) Transfer the fish to a serving plate.

9.) Voila! Enjoy!

thankful for another evening grace!

Lord, You are the Friend who sticks closer than a brother. Let me be that kind of friend to others, too. - Didache, 31st July -

Happy birthday to Papa Meo. We love you!

Happy birthday Juts!

Jeepney

Riding a jeepney is truly an amazing experience. For those of you who don't know, jeepney is the primary transportation mode for the Filipinos. It is also known as the king of the road.

I remember our old jeepney named RADICAL. The name was not conceived because my father was a teacher who majored in mathematics but because it's simply the sum of our  initials when added together. It signified our family.  R for Richelle, A for Anne, D for Danny, I for Ian, C for Chriselle, A for Annelyn and lastly L for Lovely. Radical was just a blue and silver metal plated, no colorful and flamboyant icons though I remember a rosary hanging in front of the driver's seat. It used to ply the roads of Marinduque, serving as a major transport of students from Gasan. Now, Radical is not in our possession anymore.

The Pinoy jeepney enkindles a feeling of nostalgia!

Pictures taken at Slocan Park
Dayne is wearing a loose outer top with a jeepney design from cotton on (I was surprised to see this design from an international clothing brand), singlet I bought from a bazaar while I was on a trip to Malaysia, summer specs from Charles and Keith and the denim shorts was given by my sister in law Kareen.

All worthwhile things take time. - Didache, July 30

Evening Grace: Fried Pork Chop with Mango Salsa

Our mother would always buy pork chops everytime she goes to Libtangin tiangge (flea market) on Saturday mornings. Back then, cars are not yet busily running and I remember taking a kalesa (horse drawn carriage) seat instead. We enjoyed taking this mode of transport to conveniently get to the flea market in less than 10 minutes. Refreshing kalesa rides brought extreme pleasure and  the pork chops became the prime favor of our weekend.

Our mom's pork chop is simply marinated overnight in soy sauce, pepper, garlic and calamansi. Now, I still carry out the same though I added few condiments to make it even more palatable. We are so lucky to have a mom who is a Home Economics teacher, she made cooking/baking the fundamental bonding activity in our family.

Fried Pork Chop

Ingredients:

4 pieces of porkchop

1 tsp minced garlic

5 calamansi

3 tablespoon fish sauce or 3 tablespoon soy sauce

1/2 cup sweet red chili sauce

1 tbsp honey - optional

cornstarch - optional

oil for frying

freshly ground pepper

Directions:

1.  In a shallow dish or in a large ziploc bag, put the chops and whisk together calamansi juice, fish or soy sauce, sweet red chili sauce, honey, pepper and garlic. Marinate for one hour or overnight.
2.  Drain.
3. Coat with cornstarch. (I didn't use cornstarch today.)
4.  Fry until golden brown on both sides.
5.  Serve with steamed rice and mango salsa. Enjoy!

Mango Salsa

Ingredients:

1 large ripe mango, peeled, seeded and diced

1 diced tomato

1 tbsp jalepeno, seeds removed and diced

1 tbsp red onion, diced

1 tbsp chopped cilantro

1 teaspoon calamansi juice or lemon juice

salt and pepper to taste

Simply combine all ingredients and voila!

Truly thankful for this evening grace!

There is something more than wealth that I want to pass down to my children and that is a legacy of an honorable name, integrity and good values. - E. Lee, Didache, 26th July.

Praying for Abby's little Layla. To my dear Abby, God will give you enough grace to see you through.

To my Tito Reno, I will surely miss you! Please pray for the repose of his soul.

It's Friday! Enjoy your weekend!

Chicken Adobo in Coconut Milk

Adobo is a very typical Filipino dish. It is a Spanish word which means marinated dish. 

The method of preparation and the cooking procedure may depend on the geographical location. In Marinduque (the province where I came from), the more traditional way requires native chicken and Siling Labuyo. I guarantee, it is so delightful!

Here's our Chicken Adobo with a vegetarian twist!

 Ingredients:

2 lbs chicken  (combination of wings and thigh)
2 tbsp cooking oil
4 cloves garlic, finely chopped
1 large onion, sliced
1 thumb sized ginger, minced or thinly sliced
1/2 vinegar (you may adjust accordingly)
1 can coconut milk
1 pc Jalapeno or 4 pieces Siling Labuyo (Chilli Padi), chopped - optional
iceberg lettuce or spinach
1 pc Sayote, wedged (you can also use papaya)

Salt and pepper to taste (I use both whole peppercorn and freshly ground pepper)

1.) Saute the garlic, onion and ginger.
2.) Add the chicken and wait until the skin color turns light brown. 
3.) Put the coconut milk while stirring and bring to boil and becomes thick.
4.) Pour-in the vinegar and continue cooking without stirring until it boils.
5.) Add the Jalapeno or chili pad (this is optional). 
6.) Add the Sayote/Chayote. Simmer for 8-10 minutes.
7.) Add salt and pepper to taste.
8.) Turn off the heat and put-in the iceberg lettuce.
9.) Transfer to a serving plate. 
10.) Voila! Serve hot. Share and enjoy.

Lord, Your wonderful signs give me an affirmation to obey Your will each day. 

- Didache 24th July -

Praying for Abby's little Layla!

 

Studs on Studs

It's Sam's 2nd birthday! Dayne decided to wear her top from Just G and her studded tights was bought by her grandmother from a tiangge in Quezon City, Philippines.

Dayne with Paula Liwanag

In life He performed wonders, and after death marvelous deeds. - Sirach 48:14

InstaSweets

Sweet treats from my Instagram.

1.) Macaroon from French Made Baking

2.) Valentine's breakfast

3.) Our wedding anniversary in April

4.) My 35th birthday

5.) Celebrating Lukas' 1st month with chocolate cupcakes

6.) Birthday cake from Kuya Dondon

7.) Fresh fruits and bagel for breakfast

8.) Macaroons from the Manzanos

9.) Nothing beats a Melon for merienda

10.) Colorful candies as DIY christening favors

11.) Blueberry cheesecake on Archie's birthday

12.) DIY cupcakes from House of Mini in Singapore

13.) White Gulaman on Dayne's 13th birthday

14.) Fresh green fruits on St. Patrick's Day

15.) Colorful candies

16.) Donuts from Tim Hortons

17.) Cupcakes adorned with flags

18.) Sam's Cake

Lord, bless all those who have less than I do and stir within me a spirit of sharing. Let gratitude and giving be my banners and let all be Yours. May justice and mercy have places of honor within my being and may my hands work to relieve suffering wherever I find it. Amen. (Vera Salter) - Didache, 21st July