I AM ALDRIN

One of my fave chinese dish is SIOMAI. This is perfect either with rice or without. Muffin’ with a mixed sultry taste of  sweet, sour, and/or chili flavor is a perfect way to relieve hunger and boost your appetite.  

I tasted this when I was in Bohol way back in college. I found out this is a Cebu’s pride and delicacy. I love it since the moment I first tasted it. Now, thanks to Sio-Ngo. I get to taste it again though I’m here in Iligan City now.

NGOHIONG 

Ingredients:
Jícama | Singkamas
Ngohiong Powder
Onions
Garlic
Green bell pepper
Ground pork
Lumpia wrapper
Flour
Salt
Ajinomoto
Cooking Oil

Preparations:
1. Peel jicama or singkamas mince it 2inches thinly.
2. Take off the seeds for Green bell pepper and cut it the same size of the singkamas.
3. Peel garlic, onions and mince.
4. Put flour in a bowl and mix with water. Flour must be thick to stick.
5. Prepare the lumpia wrapper to separate each. Set aside.

Cooking process:
1. Combine ground pork, green bell pepper, Jicama or singkamas, onions, garlic and mix it well. 
2. Add ngohiong powder, salt and ajinomoto to have taste.
3. Wrap all mixed ingredients in lumpia or ngohiong wrapper.
4. In a pan heat cooking oil and add wrapped ngohiong into the heat cooking oil.
5. Deep fry the wrapped ngohiong.
6. Serve immediately.

How to make ngohiong sauce:
1. Peel onions and mince put in a plate.
2. Add vinegar, soy sauce and tiny chili pepper.
3. Add calamansi juice to smells good.

ENERGY BITES! Parang “pinyato” lang..

lickypickystickyfree:

No-Bake Energy Bites.

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

 

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Is it true? LOL

Take time to read. Things you need to know about HIV.

doctorswithoutborders:

In 2000, MSF teams in Thailand first provided triple antiretroviral (ARV) therapy to people living with HIV/AIDS. A year later, teams in six other countries followed suit. At the time, a consensus held that treating patients with HIV was too expensive—ARV treatment cost around $10,000 per patient per year—too complicated, too time-consuming.

MSF doctors could not countenance simply offering palliative care and watching patients die, however. They resolved to find a way to provide people living with HIV/AIDS access to the same lifesaving medicines available in wealthier countries. Concurrently, MSF and its Access to Essential Medicines Campaign teamed with AIDS activists to advocate for price reductions in HIV/AIDS medications and against trade barriers threatening production of affordable generics.

The impact has been dramatic. By 2010, MSF was treating 160,000 people with HIV/AIDS in 20 countries—at a cost of around $200 per year per patient—and the international community was backing HIV/AIDS treatment programs once thought untenable. By the end of 2010, 6 million people in developing countries were on antiretroviral treatment, the bulk of it funded by the Global Fund to Fight TB, AIDS, and Malaria and the US government’s President’s Emergency Plan For AIDS Relief (PEPFAR).

Some 10 million more people still urgently need treatment, but last year, amid the global financial downturn, numerous governments reneged on funding promises to the Global Fund and PEPFAR flat-lined. European trade barriers threatened production of generics in India, the source of 90 percent of the HIV/AIDS medicines used in MSF programs and 80 percent of all ARVs purchased for developing countries.

The progress of the past decade must be protected. “The World Health Organization now recommends early treatment with newer and more robust drugs,” says Sharonann Lynch, the HIV/AIDS policy advisor at MSF’s Access Campaign. “Treatment can both save lives and dramatically reduce the risk of transmission of HIV. MSF is providing this treatment
even in places where doctors are few and far between, using trained nurses and peer counselors. A successful model exists, and the science is on our side—now the international community needs to step up to the plate.”

Photo: © Susan Sandars/MSF

recipe-file:

Black-Spiced Rum Eggnog
Makes 6–8 servings

Ingredients & Preparation

• 4 cups whole milk
• 1 cup half + half
• 1 cup heavy cream
• 4 oz. black-spiced rum
• 1 tablespoon honey
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Combine all ingredients in a medium saucepot and bring to a simmer, stirring continuously for about 5 minutes. It’s important to stir regularly to keep the milk from burning or a skin from forming on the top. Turn up the heat, keep stirring until the milk begins to gently boil, then remove from the heat and set aside.

• 6 egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla

Whisk the egg yolks with the sugar and vanilla in a stand mixer or with an electric mixer until the yolks are glossy and pour in a smooth ribbon. Add a cup of the milk mixture to the yolks and whisk until fully incorporated. Continue adding the milk in one-cup portions to the yolks until they are thoroughly combined. It’s important to do this slowly — called tempering — so the hot milk does not cook the yolks. Once you’re done mixing, place the bowl in the refrigerator to chill for at least one hour.

When the milk and yolk mixture is ready, pull it out of the fridge and set aside.

• 6 egg whites
• 1 tablespoon sugar

Whisk the whites and sugar together until medium peaks form. Add about a quarter of the whites to the yolk and milk mixture and whisk gently until fully incorporated, being careful not to whisk the air out of the whites. Add the remaining whites in three more parts to the yolks and milk. Once fully mixed, refrigerate until thoroughly chilled before serving.

A little extra … the perfect topping:

• 1 cup heavy cream
• 1 tablespoon + 1 teaspoon sugar
• 1 tablespoon + 2 teaspoons black-spiced rum

Whisk ingredients together in a chilled mixing bowl until medium peaks form. When serving the eggnog, top with this delicious cream and a dash of nutmeg.

Facts about coffee. A normal coffee (3-in-1) has 50 mg of caffeine content. Coffee from Starbucks has 51 mg. Most espresso coffees from fine coffee shops have 150-350 mg caffeine content. Caffeine is beneficial as anti-oxidant and promotes proper blood circulation. However, as the famous cliche goes, “Too much of something is bad.” Too much caffeine in your body may cause palpitations, dizziness, tingling sensations and not good for the heart.

NGOHIONG - This is one of the foods I miss in Bohol. It isn’t a native bohol dish, but I got the first chance to savor its distinct taste. It is somehow similar to Lumpia, but the contents inside are different. Matched with bunch of “puso” or I call it “rice hearts”, you will be guaranteed to reach satiety and be rewarded with a full and satisfied stomach.

Looking forward to a bright future…

lacuisine:

Mint Chocolate Chip Cookies

Green cookie??? Will I become Incredible Hulk if I eat this? LOL

gocookyourself:

Cook Tip #23 

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