Feast for Craving Tummy

I just felt the need to showcase some of our creations from before. Some still have a long way to being an Ambrosia, others are pretty good...nah! These goods will fill your tummy with love, leaving you with amazement!


1. Suman ala Pao.
          This is an experiment of my husband trying to make a delicious suman just like the ones in Clarin, Misamis Occidental. He did succeed, many of our relatives tried to place orders. Hehe!

 

He also made some chocolate suman!

 2. Pao's Hot Shrimp Salad
          A treat for our Chinese New Year's celebration. It is Pao's first time to do this entree and voila! it made the must served food by Pao. It was really really good. From the creamy white fruit dressing, you can smell a hint of sweetness. You can hear the crunch in every shrimp that you bite. It is a great way to start the meal! Truly Ambrosia!

3. Home-made Cheese Pimiento as inspired by Nanay
          I made a cheese pimiento because we still have quezo de bola's at home. The recipe was taught by Nanay Luz because her cheese pimiento is an outing-must-have! Here are the ingredients I used, I did some alterations, I added cream cheese and lessen the butter!

Toasted Bell Pepper inside the toaster...better if grilled.

4. Dark Choco Strawberry Cake
          This cake is from a cookbook that I didn't get quite well. This needs a lot of improvement. It lacks sweetness for a cake and it is crrrruumbly! I think I missed a step on this one. Plus the strawberries made taste like liquor already.

And to make it sweeter...I added this! Creamy chocolate icing dripping all over the cake.

Now it is yummy!


5. Croissant (First try)
          I intended to make a croissant...a french croissant, the flaky, buttery and soft bread. And that is not what I made. Need to make a second try for this one. Though, this is not the one I imagine it to be, it tasted good when just out of the oven!

     

   

6. Ann's La Paz Batchoy
After the two not-quite-successful flops I made, I saved the best for last. It is Ann's La Paz Batchoy. Ann is the one who cooked it while teaching us. The students (my husband and I) will be tested this Sunday, Mar. 4. We will be serving this for our families and friends. Chow time!

Extreme satisfaction guaranteed!

Heavenly Egg Pie

I recently have this egg pie addiction, especially the ones made by Marby. I always buy it from Mini Stop near our office...It is so delicious and that drove me to make my own egg pie.

I made egg pie twice and I have perfected it on the second time...woohoo!!!


The first one I made had a super thick crust but the filling was good. My friends and I loved the filling...just the filling.

First Egg Pie

Now, I made another one again. I opted to make an egg pie because it's easier than the pandesal (which I am still on my way to perfecting). What I mean is it consumes less hours to make.


These are the pictures of the pies before they get baked inside the oven. You can see the egg whites floating. It makes the dark color on top of the egg pie. 

Egg pies before baking

As you smell the sweet taste of toasted egg whites, you open the oven doors and see rough dark brown covers of these heavenly food...and here they are!!! Tada! 

Evaporated-Milk Egg Pie

Fresh-Milk Egg Pie

I made two batches, one with fresh milk and the other one with evaporated milk. The fresh-milk egg pie has a white filling while the evap-milk egg pie has a yellowish filling. The one with evap is sweeter than the fresh-milk egg pie. My husband actually said that the fresh-milk egg pie is like the famous egg tart...so true! The evap egg pie is more Filipino-ish! Take your pick!

Nothing beats a home-made creation. Truly Ambrosia!

Tamago 'to!

In the first month of 2012, my husband and I had addiction over Japanese food, mainly, RAMEN.

Don't get too excited, I did not make ramen, yet. I try to make my favorite sushi...tamago!  

I made these tamago twice, the first time, my husband says it lacks a bit of its flavor.

I searched for another recipe and found one with dashi powder. It indeed gave the kick to the japanese taste of my tamago. 

The sweet soft egg dipped in a little japanese soy sauce will leave you wanting for more.

Appetizer: Appetizing Tamago...check! 

Starting the Year Right

I know this is quite late to post since I am writing about the start of the year. Nevertheless, it is still worth writing about.
This is the first food I made to start the year. It is my choco-cream cake!
This one is a favorite of my friends. One even loves it eaten with a coffee, some just enjoys eating it alone, even me!
This is the batter of the cake before baking.

This is the cake after...and a closer look! It is filled with rich chocolate-ey and buttery aroma while baking. Sweet creamy soft cake welcomes your tastebuds with every munch. 

 

This cake is best eaten right after cooling it in the fridge. Seriously, it gives you a lot better experience while cold cake melts in your mouth.

Chillin' in the fridge.

Topped with buttercream, great way to start the year, right?

oooohhh....yummy goodness!