All our bags our packed, we're ready to go

We're moving to our new apartment this afternoon. Everything's packed and ngayon lang namin narealize na ang dami pala naming abubot!

B's been here since July 2006 while I've been here for a year. Grabe, no wonder Ate Gina, yung nagpaparent sa amin, sent home five huge boxes back home to the Philippines. Four years siya dito and she's moving to Australia.

Couldn't say I'll miss the place. I'm just so glad to leave Geylang, the red light district. We're moving to the Siglap area, mas posh na place. Andun karamihan ng private estates dito sa SG.

We're still sharing the apartment with six other Pinoys. Super taas ng rent dito and we can't afford to rent our own flat yet. Ayaw naman namin na mapunta na lang dun lahat ng kinikita namin.

So, goodbye dripping aircon. Goodbye she-mans. Goodbye weird neighbors. Goodbye Crystal Lodge unit 02-04. We hope your new tenants will take care of you like we did. Thanks for the memories. =)

All our bags our packed, we're ready to go

We're moving to our new apartment this afternoon. Everything's packed and ngayon lang namin narealize na ang dami pala naming abubot!

B's been here July 2006 while I've been here for a year. Grabe, no wonder Ate Gina, yung nagpaparent sa amin, sent home five huge boxes back home to the Philippines. Four years siya dito and she's moving to Australia.

Couldn't say I'll miss the place. I'm just so glad to leave Geylang, the red light district. We're moving to the Siglap area, a more peacful and more classy place. Pero we're still sharing the apartment with six other Pinoys. Super taas ng rent dito and we can't afford to rent our own flat yet. Ayaw naman namin na mapunta na lang dun lahat ng kinikita namin.

So, goodbye Crystal Lodge unit 02-04. Thank you for the memories. =)

photomeme

Swiped this from a blog I read because I thought it was fun!
Rules:
- answer the questions below
- do a google image search with your answer
- take a picture from the first page of results
- don't copy the answers of the person who posted this before you

1. the age you'll be on your next birthday
2. a place you'd like to travel

3. your favorite place
4. your favorite food5. your favorite animal6. your favorite color

and

7. first name of your significant other

8. the town in which you live in
9. your screen name/nickname
10. your first job11. a bad habit you have12. your worst fear

photomeme

Swiped this from a blog I read because I thought it was fun!
Rules:
- answer the questions below
- do a google image search with your answer
- take a picture from the first page of results
- don't copy the answers of the person who posted this before you

1. the age you'll be on your next birthday
2. a place you'd like to travel

3. your favorite place
4. your favorite food5. your favorite animal6. your favorite color

and

7. first name of your significant other

8. the town in which you live in
9. your screen name/nickname
10. your first job11. a bad habit you have12. your worst fear

Spaghetti Carbonara

Ingredients:
1/2 kilo spaghetti
7 strips cured bacon
1/2 reddish green bell pepper
onion
2 eggs
olive oil
Italian all-spice
pepper

Directions:
1. Cook pasta following package directions. Set aside.

2. Cut the bacon strips crosswise. You can cut them into whatever size you want but I cut mine into small, rectangular pieces.

3. Chop the onion and bell pepper roughly the same size or smaller than the bacon pieces.

4. Heat your cooking pan then put olive oil. Wag masyadong madami kasi magsesecrete pa ng oil ang bacon. When the oil is already hot, start frying the bacon.

5. When the bacon is almost cooked, put in the onions. When the onions have turned transparent, put the bell peppers. Budburan ng Italian all-spice at pepper to taste.

6. Ilagay ang cooked pasta, haluin. I-off na ang stove pag well-mixed na ang ingredients.

7. Beat the two eggs. Pur over the pasta then toss. Hindi goal na lutuin ang egg. Dapat creamy siya, hindi parang scrambled egg.

Serve with cheese (parmesan o cheddar o kung anumang gusto niyo). Bread would also be nice. Or salad. =)

Omelette

Ingredients:
150 grams ground pork
1 medium-sized potato
4 eggs
onion
salt and pepper
Italian all-spice

Directions:
1. Asinan ang ground pork. Chop the onion and potato into small cubes. Beat the eggs. Lagyan din ng salt and pepper. Set aside.

2. Heat your pan then put cooking oil.

3. Saute the ground pork. When it is almost cooked, budburan ng Italian all-spice for that extra kick. Then put in the onion and potatoes. Saute until all ingredients are cooked.

4. Add the egg. Baligtarin pag luto na ang isang side at lutuin naman ang kabilang side.

Patola with Misua

Ingredients:
1 patola
2 tomatoes
1/2 cup ground pork
2 to 3 cups water
1 onion
2 cloves garlic
1 pack misua
patis
1 chicken cube
pepper

Directions:
1. Slice the patola. Pwedeng circle, half cirlce or cubes. Slice the onion and tomatoes at pitpitin and bawang

2. Heat your pan then put cooking oil. I use canola. Pwedeng coconut, pwedeng olive.

3. Igisa ang ground pork. Pag halfway cooked na, ilagay ang bawang, sibuyas at kamatis. Lutuin ang kamatis until mushy na.

4. Lagyan ng patis to taste. Ilagay ang patola. Igisa ng kaunti bago lagyan ng 3 cups tubig at isang chicken cube. Takpan ang kawali.

5. Pag kumulo, tikman. Pag masyadong maalat, lagyan pa ng kaunting tubig. Kung ok na sa panlasa, lagyan ng paminta.

6. Simmer until luto na ang patola. Malalaman niyong luto na ito pag lanta na siya.
7. Ilagay ang misua at isimmer hanggang maluto.

Serve the dish immediately. The misua will absorb all the sabaw pag nagstand ng matagal sa kawali.

Pancit Bihon

Ingredients:
1/2 kilo bihon 1 medium-sized carrots, cut into strips
half a bulb of cabbage, cut into strips
100 grams of Baguio beans or chicharo (sweet pea), julienne-d
small bell pepper, cut into strips
3 cloves garlic
1 medium onion
1 and a half chicken cubes
200 grams of chicken meat (shredded from the breast) or pork meat (cubed liempo, yung may taba)
soy sauce
salt and pepper


Directions:
1. Soak the bihon in water for 2 to 3 minutes to soften it. Set aside

2. Igisa ang bawang at sibuyas. Kapag medyo luto na ito, isama ang chicken or pork meat. Saute some more until the meat is cooked.

3. Ilagay ang carrots at chicharo. Igisa ng kaunti tapos lagyan ng 3 tablespoons soy sauce at ng 2 to 3 cups ng tubig. Ilagay din ang chicken cubes. Pakuluin.

4. Pag kumulo, ilagay ang cabbage at bell pepper. Timplahan din ng paminta, at toyo o asin kung kailangan. Simmer for a while.

5. Ilagay ang bihon (minus the pinagbabaran ha). Haluin. Dapat maabsorb lahat ng bihon ang sabaw. Kung uhaw ang bihon, lagyan ng additional water at iadjust ang toyo, asin at paminta.

Pork Adobo

Ingredients:
pork liempo, cut into cubes
potatoes, cubed
1 head garlic, pinitpit at separated ang cloves
paminta
soy sauce
vinegar

Directions:
1. Ilagay sa kawali o kaldero ang pork liempo. Ilagay ang pinitpit na bawang, budburan ng paminta at ilagay ang toyo at suka. Kung gano karami ang toyo, ganun din karami ang suka. 1:1 ang ratio. Basta enough dapat to boil the pork. Hindi sabaw ha. Just enough.

2. Pakuluan ito hanggang maluto ang karne. Wag haluin hangga't di kumukulo for quite sometime ang toyo at suka. Pag hinalo ng di luto ang suka, forever nang hilaw at maasim yun.

3. Sa bukod na kawali, iprito ang patatas. Kapag medyo luto na ito, isalin ang pinakuluang adobo. Maaari ninyong paigahin ang adobo (pakuluin hanggang magdry-up ang sabaw) or ilagay nang nakahiwalay na ang sabaw in the first place.


Alternatively, pwede ninyong pakuluan ang patatas kasama ng adobo mixture instead na iprito ng hiwalay.

Pork Sinigang

Ingredients:
1/2 kilo pork dulong pitso or liempo or spare ribs
isang taling sitaw
isang taling kangkong
siling mahaba
knorr sinigang mix
garlic
onion
2 kamatis

Directions:
1. Igisa ang bawang sibuyas at kamatis. Pag mushy na ang kamatis ilagay ang karne. Igisa ng kaunti.

2. Lagyan ng tubig hanggang submerged na ang meat. Preferably yung pinaghugasan ng bigas ang gamitin. Ilagay ang sinigang mix at pakuluan.

3. Tikman ang sabaw at timplahan ng asin at paminta kung kailangan. Paukuluan hanggang maluto ang karne.

4. Pag luto na ang karne, ilagay ang sitaw. Simmer for a while and then ilagay ang kangkong at siling mahaba. Kung gusto niyo lagyan ng talong, pwede din. This should go in before the sitaw kasi mas matagal maluto ito. Pwede rin lagyan ng okra. Ito naman ay nilalagay kasabay ng sitaw. Simmer for a while then serve.

Rina's Chilli Shrimps a la Reden

Description:
For this recipe, Reden substituted 1 siling labuyo with 2 siling mahaba. More on aroma lang ang dinadagdag ng siling mahaba kaya nilagyan pa namin ng chilli sauce. This dish should come with a warning. Nahilo kami after namin maubos ang 1/4 kilo ng shrimps. Pero super sarap nito. Promise. Nakakaaddict.

Ingredients:
250 grams shrimps
4 cloves garlic
canola oil 1/4 block butter
2 tsp sugar
2 siling mahaba, chopped
1 tsp chilli sauce (1 packet from your pizza parlor, hehe) salt and pepper


Directions:
1. Heat pan, put canola oil (or olive or coconut or vegetable oil). Hinaan ang apoy ng stove

2. Melt the butter. Once melted, ilagay ang garlic. When the garlic is slightly brown, put the shrimps in. After a few seconds, lakasan ang apoy ng stove.

3. Timplahan ng salt, pepper, sugar at sili. For a hint of spice, lagyan ng chilli sauce.

Erwin's Adobong Pusit a la Kat

Description:
Ang pinagkaiba lang from Erwin's recipe is that nilagyan ko ng sotanghon. Ganon kasi magluto ng adobong pusit sa bahay namin dati. =)

Ingredients:
250 grams pusit
2 kamatis
3 cloves garlic
1 onion
siling mahaba
1 tbsp vinegar
100 grams sotanghon (naibabad na sa tubig at napalambot)

Directions:
1. Hugasan ang pusit. Wag tanggalin ang ink sac. Kailangan ang ink para sa recipe. Tanggalin yung parang plastic na part sa body ng shrimp then islice niyo into rings. Ihiwalay ang head.

2. Igisa ang bawang, sibuyas at kamatis. Pag mushy na ang kamatis, ilagay ang squid. Saute ng kaunti.

3. Lagyan ng mga 1/4 cup ng tubig. Wag masyadong madami kasi magtutubig pa ang pusit. Timplahan ng salt, pepper at suka. Pakuluin.

4. Ilagay ang siling green at ang sotanghon. Serve immediately.

Bacon Meatball Spaghetti

Ingredients:
Meatballs:
300 grams ground pork
Salt and pepper
Italian all-spice
1 egg
2 tbsp flour
3 bacon strips
1 medium onion
oil for deep-frying

Sauce:
1 227g tomato sauce
Del monte tomato catsup
1 small bell pepper
4 garlic cloves
1 medium onion
2 tomatoes, cubed
2 tsps Italian all-spice
olive oil

Directions:
Meatballs:
1. On a mixing bowl, combine the ground pork, chopped bacon strips and onion, egg, a dash of salt and pepper, flour, and around two tsp Italian all-spice. Then, use your hands to mix all the ingredients together. Para sure na mahalo talaga ng mabuti.

2. Scoop around 1 tbsp of the mixture then roll with your hands to form meatballs.

3. Heat the frying pan and put cooking oil for deep-frying. If you have an oven, you can bake it to reduce the oil in the recipe. Don't ask me what temperature or how long. Hehe.

Set the meatballs aside.

Sauce:
1. On a pan, saute the garlic, onions and tomatoes. Do not mash the tomatoes. You'd want tomato chunks on your sauce.

2. Pour the tomato sauce then season with salt, pepper and Italian all-spice. Adjust according to your taste. Put the tomato catsup to thicken the sauce a bit. You can use UFC banana catsup if you want a hint of tamis. Simmer the sauce for a minute.

3. Stir in the bell pepper. Then simmer for about half a minute.

4. Pour on cooked spaghetti.

Meatless Ginatang Kalabasa at Sitaw

Ingredients:
220mL coconut milk (I used sterilized dahil walang niyog dito)
1/4 kalabasa
6 strips of sitaw
2 cloves garlic
1 medium onion
2 tsp sliced ginger
salt and pepper
1 green chilli

Directions:
1. In a pan, put the sliced kalabasa, cut sitaw, garlic, onion and ginger. Season with salt and pepper. Put around 200ml of water. Pakuluan hanggang maging a bit mushy ang kalabasa.

2. Ilagay ang coconut milk at chilli. Haluin. Simmer for 2 to 3 minutes then serve.

Ginisang Sotong

Ingredients:
4 medium to large sotong (pusit)
5 cloves garlic
1 green chilli
1/4 lemon
olive oil
salt and pepper

Directions:
1. Clean the sotong. Remove the ink sac. Separate the head from the body. Slice the body into rings.

2. In a pan, heat some olive oil for sauteing. When the oil is hot, saute the garlic. Just when the garlic begins to brown, put the pusit and sliced chilli. Season with salt and pepper. Pigaan ng juice from a quarter lemon.

3. Saute for 2 to 3 minutes then serve.

Tuna Penne al Arrabiata

Ingredients:
250 grams penne, cooked as directed
2 tomatoes
227 grams tomato sauce
100 grams pitted olives
1/2 cup fresh basil leaves
1 can tuna flakes in olive oil
olive oil
1 green chilli
1 medium onion
salt and pepper
2 tbsp tomato catsup

Directions:
1. Heat pan then put olive oil. When the oil is hot, saute the onion and tomatoes.

2. When the tomatoes are cooked (just a bit mushy), put in the tuna flakes and chopped chilli. Season with salt and pepper.

3. Pour the tomato sauce. Add the tomato catsup to make the sauce richer. Put in the olives too. Simmer for 2 to 3 minutes.

4. Pour over cooked pasta and garnish with fresh basil. Serve with green salad and/or bread.

Creamy chicken & mushroom spaghetti

Ingredients:
250 grams spaghetti
around 200 grams of chicken breast fillet
100 grams abalone mushrooms
1 can Campbell's cream of chicken
2 cloves garlic
1 medium onion
1 bell pepper
Italian all-spice
Salt and pepper

Directions:
1. Cooked pasta as directed. Set aside.

2. In a pan, saute the chicken breast in olive oil. When the meat is almost cooked, put in the garlic and onion. Saute for a minute.

3. Add the bell pepper and mushrooms. Season with Italian all-spice, salt and pepper. Saute for another minute.

4. Put in the cream of chicken then add half a can of water. Stir and simmer for 2 to 3 minutes.

5. Pour over cooked spaghetti. Serve with Parmesan or grated cheddar cheese.

I love Juno!

Finally, after three attempts, nakanood din kami ng Juno kagabi. Super sulit ang pagpupursigi namin makakuha ng magandang seats dahil ang ganda ng movie na ito! Winner! Must-see talaga!

Ang simple lang ng movie na ito, walang special effects, walang dramang mabigat, hindi dragging. Ang galing ng pagkakasulat, napakawitty. Ang daming simple life lessons na mapupulot sa movie na ito at ang daming quotes na  touching at ito ang favorite ko:

"In my opinion, the best thing you can do is find a person who loves you for exactly what you are. Good mood, bad mood, ugly, pretty, handsome, what have you, the right person will still think the sun shines out your ass. That's the kind of person that's worth sticking with." - Juno's dad

I'm so blessed, happy and grateful that I found that person. =)

Photo from the Juno official website.

 

Kat's Chicken A La King

Ingredients:
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, crushed and chopped
1 onion, sliced
Salt and pepper
2 pieces chicken thighs
2 pieces chicken drumsticks
1 potato, sliced into cubes
1 carrot, sliced into cubes
4 pieces Swiss brown mushrooms (you can use white button mushrooms too), sliced
1 can Campbell's Cream of Mushroom
1/2 green bell pepper, sliced into squares


Directions:
1. Painitin ang kaldero at ilagay ang olive oil. After a 10 seconds ay ilagay ang butter.

2. Igisa ang bawang at sibuyas. Pag transparent na ang sibuyas, ilagay ang chicken. Igisa ng mga two minutes.

3. Ilagay ang carrot, potato at mushroom. Igisa ng five minutes. Lagyan ng kaunting salt and pepper to taste.

4. Ilagay ang isang latang Campbell's Cream of Mushroom. Lagyan ng kaunting tubig para madilute ng kaunti ang cream, pero wag gawing sabaw. Simmer until the chicken and veggies are cooked.

lomo love

I headed out to the Lomographic Embassy here to have my Fisheye 2 checked. The flash was faulty. Sometimes it charged and fired, other times it didnt. The girl who attended to me checked my unit first and the flash cooperated with her. It fired! But after I explained what happens, the cute, soft-spoken girl just decided to replace my camera. Now I have a new Fisheye 2!
While I was there I checked out the camera I have been wanting for so long: the LC-A. I've been looking at the online gallery and I just love the output. I decided to buy one for myself! Now I am a proud owner of an LC-A+! Yey!


Since the LC-A didn't have a built-in flash, I also decided to get a Colorsplash Flash. I can use it with my Fisheye 2 anyway. I got it 15% less than the original flash. The Embassy was having a promotion, the girl said.


Now I'm ready to shoot! =)