How to Make Beef Soft Tacos

Soft tacos are definitely a winner, as far as I am concerned. The best soft taco that I had was the Taco Asada. Instead of using ground meat, carne asada or seasoned grilled steak is employed.

This recipe is pretty much similar to Taco Asada; the only difference is the method applied in cooking the steak. Instead of grilling, I fried the steak in olive oil. I selected this method because I want the meat to quickly absorb the marinade. I did that by chopping the steak before marinating – grilling chopped steak would be quite a challenge.

Ingredients:

2 lbs flank or skirt steak, chopped into small pieces

1 onion (yellow or white), chopped

1/2 cup fresh cilantro, chopped

1 lime, juiced

1 package corn tortillas

1 cup cheese, grated

4 tablespoons olive oil

Marinade:

4 cloves garlic, minced

2 pieces lime, juiced

4 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons garlic powder

1 teaspoon chili powder

1 teaspoon paprika

2 tablespoons white vinegar

5 tablespoons soy sauce

Salsa:

1 onion (yellow or white), halved

4 cloves garlic, peeled

2 pieces large tomatoes, quartered

2 pieces jalapeno peppers

Salt and pepper to taste

Procedure:

1. Combine all the marinade ingredients in a large mixing bowl then mix together.

2. Put-in the chopped steak and mix with the marinade. Marinate for at least 3 hours.

3. Make the salsa.
3.1. Grill the salsa ingredients until the color turns light to medium brown.
3.2. Remove the ingredients from the grill and set aside until the temperature goes down.
3.3. Liquefy the salsa ingredients using a blender or food processor then set aside.

4. Combine chopped cilantro, lime juice and sliced onion in a bowl then mix. Set aside. This will be the topping.

5. Heat a skillet or frying pan then pour-in 4 tablespoons of olive oil.

6. Put-in the marinated steak and fry until color turns brown while the texture remains tender. Note: While doing this process, the juices and marinade absorbed by the steak may come out. This is normal; all you need to do is to wait until the liquids evaporate. Stir once in a while until the liquid is gone and the steaks are fried.

7. Turn off heat and transfer the cooked steak in a plate.

8. Wrap the tortillas in paper towel and microwave for a minute.

9. Place the tortillas in a plate then arrange the cooked steak over it.

10. Top with the mixture of cilantro, onion, and lime juice. Spoon-in some salsa and sprinkle your favorite cheese.

11. Serve. Share and enjoy!

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1.03.01

How to Make Sushi Summer Roll

Sushi summer rolls make a delectable appetizer. This can also be enjoyed as a light lunch or dinner.

This healthy recipe is a crossover between the Japanese sushi and the Vietnamese summer roll. Imagine combining two of the best fresh recipes around – truly magnificent.

This is a recipe involving rice paper or tapioca paper. For those of you who are not familiar with this ingredient, rice paper or tapioca paper are the same. These are translucent edible sheets made from rice flour and tapioca flour. On its regular form, the texture of this wrapper can be compared to a thin cardboard. However, rice paper becomes softer and easier to handle when soaked in warm water.

Ingredients:

4 pieces tapioca or rice paper

1 piece avocado, sliced lengthwise

1 piece cucumber, sliced into long thin strips

1 piece medium sized carrots, sliced into long thin strips

4 leaf lettuce, cleaned

8 pieces large shrimps, cooked and butterfly sliced

4 pieces imitation crabmeat

2 cups warm water

Procedure:

1. Pour the water in a big bowl and soak the tapioca paper until it softens.

2. Remove the softened tapioca paper and place on a kitchen towel and let it rest for half a minute.

3. Align two shrimps in the middle of the softened tapioca paper. The outer part of the shrimp should be facing down.

4. Arrange a leaf of lettuce on top the shrimp then top with slices of avocado, carrots, cucumber, and imitation crabmeat.

5. Press down the filling using your fingers then fold the bottom end of the tapioca paper over the top of the filling. Roll halfway.

6. Fold the edges of the tapioca paper inwards and continue rolling until the fillings are secured. Folding the ends will close both edges ensuring that the fillings are securely wrapped.

7. If desired, slice each roll in the middle then transfer to a serving plate.

8. Serve with your favorite dip. Share and enjoy!

Note: As an appetizer, this recipe is good for 4 persons.

 

 

How to cook SINUGLAW

Sinuglaw

Sinuglaw is a dish composed of grilled pork belly and fish ceviche. This can be considered as a main dish or an appetizer. The name “sinuglaw” was derived from two famous cooking methods in the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric acid.

Who knew that the marriage of “Inihaw na liempo” and “Kinilaw na Tuna” would produce such a fine offspring? This dish, though simple easy to make, is something to die for.

Ingredients:

1 lb Inihaw na liempo (grilled pork belly), chopped

1 lb fresh tuna meat, cubed

2 cups cucumber, seeded and thinly sliced

1 1/4 cup vinegar (cane, white, or coconut vinegar)

1 medium sized red onion, sliced

2 tablespoons ginger, julienned

4 pieces finger chilies, sliced

1 piece lemon

4 to 6 pieces Thai or Bird’s eye chili, chopped

1 teaspoon salt

Cooking procedure:

1. Place the tuna meat in a bowl then pour-in 1/2 cup of vinegar. Soak for 8 minutes.

2. Using a spoon of fork, press the tuna meat lightly.

3. Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.

4. Squeeze the lemon until all the juices are extracted then pour-in the remaining 3/4 cup vinegar. Mix well and soak for 10 minutes.

5. Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).

6. Transfer to a serving plate then serve.

7. Share and enjoy!

How to start a bakery business (a video series from Go Negosyo)

How to start a bakery business (a video series from Go Negosyo)

Setting up a bakery is a profitable business. Ric Pinca, executive director of the Philippine Association of Flour Millers (Pafmil), agrees that indeed “baking is a rewarding and profitable business.” “Bread is the country's second staple and everyone eats bread. Though consumed mainly as breakfast and snack fare, bread is also taken at lunch, usually as burgers and even dinner time. Bread is a convenience type of food. You don’t have to sit and have a formal dinner just to eat bread. In fast food shops, you may get your bread right at the counter and you even dont have to call a waiter to serve you.”

Below is a video series of bakery business courtesy of Go Negosyo:

How to Cook Stuffed Pepper

Stuffed Pepper is a baked vegetable and meat dish combined. Cooked ground meat is stuffed in bell peppers and baked until done. Although ground beef is the commonly used ingredient, you may use any ground meat that suits you.

In this recipe, I used ground chicken as a substitute for ground beef. I feel that using ground chicken will make this dish healthier and cut-off the calories.

Ingredients:

4 large bell peppers, top and seeds removed

1 lb ground chicken (ground beef and pork can also be used)

1 cup steamed white rice

1 medium tomato, chopped

1 teaspoon minced garlic

1 small onion, minced

1 tablespoon Worcestershire sauce

3 tablespoons extra virgin olive oil

8 ounces tomato sauce

2 teaspoons Italian seasoning

1/2 teaspoon ground black pepper

2 teaspoon salt

4 cups water

Procedure:

1. Pour water in a cooking pot and let boil.

2. Put-in the bell peppers and boil for 5 minutes. Turn off heat, drain water, and dry the bell peppers.

3. Combine tomato sauce and Italian seasoning then mix. Set aside.

4. Heat a pan and pour-in olive oil.

5. Sauté garlic, onion, and tomato.

6. Add ground chicken and cook for 3 to 5 minutes.

7. Put-in salt and ground black pepper then stir.

8. Add Worcestershire sauce and cook for a minute.

9. Put-in the steamed rice and cook for 3 minutes.

10. Add half of the tomato sauce and Italian seasoning mixture, stir, and simmer for 2 minutes. Turn off heat and let cool.

11. Preheat oven to 350 degrees Fahrenheit.

12. Stuff each bell pepper with the cooked mixture until almost full.

13. Top each bell pepper with remaining tomato sauce and Italian seasoning mixture.

14. Bake for 30 minutes.

15. Transfer to a serving plate then serve.

16. Share and enjoy!

How to Cook Chicken Teriyaki (GRILLED VERSION)

How to Cook Chicken Teriyaki

Chicken Teriyaki is a well known Japanese Chicken dish that is also a lunch staple in Japan. This dish has become very famous as evidenced by the different styles in making it.

Although this is a foreign dish, Filipinos learned to love and enjoy it. Currently, there are several restaurants in the Philippines serving their own versions of this dish.

This recipe is a grilled version of Chicken Teriyaki. I find it that a little smoky flavor helps make this dish taste better.

Ingredients:

1 lb chicken, chopped into serving pieces

2 tablespoons sake

5 tablespoons soy sauce

4 tablespoons mirin

2 tablespoons brown sugar

2 teaspoon sesame seeds, toasted (optional)

Procedure:

1. Combine sake, mirin, soy sauce, and brown sugar in a bowl or freezer bag then mix well.

2. Add the chicken and marinade for at least 1 hour.

3. Grill the chicken until both sides are cooked. Since the chicken is marinated with sugar, try to use low heat if possible to cook the meat without easily burning the skin. Set aside.

4. Heat a small saucepan and pour-in the remaining marinade. Add proportional amounts of soy sauce and sugar plus a little water if necessary. Let boil.

5. Simmer until the sauce thickens. Turn-off heat.

6. Place the chicken in a serving plate then top with Teriyaki Sauce. Garnish with sesame seeds, if desired.

7. Serve hot with steamed rice. Share and Enjoy!

Notes:

Sake is a Japanese wine made from fermented rice.
Mirin is a sweet Japanese rice wine intended for cooking.

 

<><><> JOKES LNG PO, WALANG PERSONALAN <><><>

<><><> JOKES LNG PO, WALANG PERSONALAN <><><>

 

INSOMNIA is a terrible disorder. But there’s a bigger problem than insomnia which doctors call INSOMYOT.
Meaning, hindi maka­tulog kung hindi makaiyot.
Susmaryosep!!! 

***
 

“Nadukutan na naman ako kanina. Tsk! Tsk! Tsk!” – ILONG
***
“If you really love me, I dare you to hug me so tight to make me realize that it’s true.” – CACTUS
“Ang buhay ay isang sugal. Kailangang handa kang mawalan kung gusto mong magkaroon.” – MAHJ ONG
“Matuto kang maghirap at magtrabaho. Hindi lahat ng oras, nasa itaas ka.” – GUL ONG
“Ang lahat ay may ka­tapusan. Hindi maiba­balik ng mga luha mo ang dati nang nawala.” – KABA ONG
“Kaya mo mang protektahan ang mahalaga sa ‘yo, sino naman ang poprotekta sa ‘yo?” BUB ONG
“Ewan ko sa inyo!” – BOB ONG ***

***
LOLA: Ineng, palimos naman…
PERLA: Lola, bakit po dalawa ang lata ninyo?
LOLA: Ineng, as a businesswoman, I should think of more ways how to develop my business. That’s why instead of associating the money I got for my daily expenditures, I invested it by putting up another branch! 
***
Bagong salta sa Pilipinas ang Kanong si Joe.
Iisa ang kakilala niya sa bansa, ang Pinoy na si Juan na ang cellphone number ay dala-dala niya. Dito siya tutuloy.
Tinawagan ni Joe si Juan.
JOE: Hello, this is Joe. I am looking for Juan. Can I speak to him?
JUAN: Hi, Joe! This is
Juan. So, you have just arrived. Where are you now?
JOE: Oh yeah, I’m here at a place they call KUHBAWH?
JUAN: That’s Cubao, I think. And what’s the name of the street?
JOE: Yeah. There’s a sign here that says BAHLTEUMEHY.
JUAN: What?! Whats the name of the street again? I’ve never heard of that name before…
JOE: It says here BAHLTEUMEH. That’s just what’s on the sign.
JUAN: Okay. Maybe I’ll just go there and pick you up. What’s your nearest landmark so that I’ll just know where to go?
JOE: I’m near a tall building that says Nice Hotel.
JUAN: Okay, I know that place. Just wait for there and I’m gonna pick you up, okay?
JOE: Okay.
Makalipas ang isang oras…
JUAN: Ah, Joe, so there you are!
JOE: Yeah, I’m here.
JUAN: What’s the name of that street again and where is that sign?
JOE: There, right there on the wall, it clearly says BAHLTEUMEHY.
JUAN: Oh, no! That’s not the name of the street! It’s a sign that says… ‘Bawal Tumae.’ In English, that’s ‘Do Not Defecate.’  
***
JUNIOR: Daddy, ano po ang nauuna sa dictionary… SLIPPERS o TSINELAS?
DADDY: Anak naman! Ang dali lang! Siyempre, slippers! Kasi nga, sli-FIRST, tapos, tsine-LAST! 
***
MISIS: Bakit ngayon ka lang?!
MISTER: Pasensya na… nagyaya ang officemates ko. Nagkainuman lang…
MISIS: Lasing ka, ‘no?!
MISTER: Hinde ako laseng!
MISIS: Anong hindi?! Wala ka namang trabaho, paano ka nagka-officemate?! 
***
Sa jeep…
NGONGO: Mama, mara lang a tami!
(Tuluy-tuloy ang jeep…)
NGONGO: Mama! Inami nang mara. Eh!
(Huminto ang jeep).
DRIVER: Ori, ah?! Aala o, niloloo mo lang ao eh! 
***
Nag-aaral sa Maynila si Ellen. Nag-text siya sa kanyang nanay na nasa probinsya, “Nay, padalhan mo naman ako ng panty. Kasi, lahat ng panty ko, butas na!”
Nag-text back ang nanay, “Anak, pakisulsihan mo na lang muna. Kasi, ‘yung panty ko nga… garter na lang!” 
***
BUNTIS: Nanay! Tulong! Ang sakit ng tiyan ko! Manganganak na yata ako!
NANAY: ‘Yung asawa mo ang tawagin mo, hindi ako! Noong gumawa kayo ng bata, hindi ninyo ako tinawag. Ngayong manganganak ka na, saka mo ‘ko tatawagin? Bahala ka d’yan! 
***
Minsan, akala mo yata, hindi kita naaalala.
Minsan, akala mo yata, hindi kita nami-miss.
Minsan, akala mo, binale-wala kita.
Pero akala mo lang ‘yun!
Ikaw pa?!
Sino ka nga uli?! 
***
Tuwing may problema ka, nandito lang ako…
Hindi man makapagbigay ng magandang payo… basta, dito lang ako… katabi mo.
Kasi, alam kong makakagaan kung may cute sa tabi mo! 
***
Sabi nila, libre lang mangarap.
Tanong ko lang… libre ka ba?
Pangarap kasi kita, eh! 
***
To miss someone like him?
It lacerates my pericardium, hyperventilate my lungs, drains my CSF, tears my cerebrum and blocks blood in my circulation… 
***
Let Joy reign in your mind, Joy in your heart, and Joy in your action.
After all, ilang patak lang, dama na ang ligaya at sangkatutak na sarap! 
***
Huwag pilitin ang a­yaw… baka pumayag. 
***
Huwag mong sabihing, “Hahanapin ko lang ang sarili ko…”
Dahil madalas, hindi naman talaga sa­rili mo ang hanap mo kundi naghahanap ka ng iba, nahihiya ka lang magsabi! 
***
Nasa laboratory ka at kasama mo ako…
In English?
You’re in lab with me.
***
IT TAKES…
…mo naman ako! Hindi ka ba unli?
Bakit hindi ka nagte-takes?
Takes back, huh?!
Takes takes na!!! 

<><><> JOKES LNG PO, WALANG PERSONALAN <><><>

MAHIRAP mag-move on… lalo na ‘pag nasa loob ka ng maliit na CR.
***
10 UTOS SA SEX
#1 Maligo muna. Hindi masarap kapag mabantot!
#2 Magpainit muna. Hindi ‘yung pasok agad!
#3 Huwag iiyak kapag nasaktan. Ginusto mo ‘yan!
#4 Huwag magmura kapag nasarapan. Wala kang kaaway.
#5 Huwag banggitin ang Nasa Itaas. Hindi siya kasali.
#6 Huwag magmadali. Hindi ito karera.
#7 Huwag magkuwentuhan habang nagse-sex. Wala kayo sa park.
#8 Huwag umungol. Nakakahiya sa kabila.
#9 Bilisan kapag lalabas na, hindi ‘yung makupad.
#10 Higit sa lahat, ipu­tok sa loob, huwag sa labas. Sayang ang katas!

***

10 UTOS SA SEX (ano­ther version)
#1 Bawal mag-inarte ang virgin, pero pwedeng umaray.
#2 Walang limitasyon kung saan ninyo gustong gawin.
#3 Walang time out. Masamang mabitin.
#4 Dapat biyaheng la­ngit.
#5 Huwag itikom ang bibig. Puwedeng umungol sa sarap.
#6 Dapat higit sa tatlo ang style na kaya mo (dog style, helicopter, tipaklong, upong labandera, upong sekretarya, etc.).
#7 Huwag magmamadali. Dahan-dahan lang.
#8 Huwag kalimutang kumain. Kulang ang putahe. Mahalaga ang papel ng dila.
#9 Huwag tumigil hangga’t hindi nasasagad.
#10 Higit sa lahat, kailangang labasan. 
***
TIPS para hindi ma-offend ang minamahal…
Marumi ang kuko: “Sweetheart, may bukid ba kayo?”
Pasmado: “Babe, ilang percent ang share mo sa MWSS?”
May muta: “Cupcake, magdamag ka bang umiyak?”
May putok: “Ho­ney, may kamag-anak ka ba sa Middle East?”
Maitim ang kili-kili: “Sugar, anong deodorant mo? Kiwi?”
May libag sa leeg: “Darling, saan mo binili ‘yung black gold necklace mo?”
Bad breath: “Love, humihinga ka ba o umuutot?” 
***
TRABAHO NG GRADUATE
Nursing: kumad­rona
Education: tambay
Criminology: tanod
Medicine: albularyo
I.T.: tagabantay ng computer shop
Accountancy: tindera
Fine Arts: pintor ng dingding
Psychology: manghuhula
Tourism: GRO
Midwifery: yaya
Pharmacy: drug pusher
HRM: waiter 
***
Do you want a lover?
NURSE: can cure a broken heart and care for you
MASSCOM: can speak out the Love
LAWYER: can justify the Love
PMA: can protect the Love
ENGINEER: can measure, design and build the Love to be a better one
HRM: can manage to give the best taste of Love
EDUCATOR: can teach you how to move on and love again
COMPSCI: can easily shut down your X, format your future and restart your lovelife 
***
REMARKABLE Classmates, Dialogues and Events:
“Hindi ako nakapag-review, eh!” (Pero ang daming sagot sa test paper)
“Ang dali ng test!” (Pero siya ang lowest)
‘Pag walang maisagot, titingin sa bintana, hoping makakita ng lumilipad na sagot!
Nagpuyat para gumawa ng kodigo pero hindi rin nagamit.
Magsusulat ng kung anu-ano sa armchair, pero hindi naman related sa exam.
Ginawang notebook ang hita.
Sinisipa ang chair ng classmate sa harapan para makakopya. Galit pa ‘yan ‘pag hindi mabasa!
Hindi magre-review sa gabi, sa madaling-araw na lang. Pero gigising lang para i-off ang alarm clock.
Group study raw pero mag-iinom lang. Pagpasok, may hang over pa! 
***
First Year: ASAWA
After 5 Years: SAWA NA
After 10 Years: AWA NA
After 15 Years: WA NA TALAGA
After 20 Years: A…hhhhhyoko naaahhhh! 
***
TOP LIES OF BOYS:
“Promise, hindi kita iiwan.”
“Wala akong katext.”
“I’m with my friends.”
“Ikaw lang talaga.”
“Friend ko lang ‘yun.”
“Wala akong load.”
“Hindi kita ipagpapalit.”
“Kinalimutan ko na siya.”
“Miss na kita.”
“Mahal kita.”
#1 LIE OF GIRLS:
“I believe you!” 
***
Bakit masarap magmahal ang mga taong mahilig magpatawa?
#1 Hirit pa lang niya, panalo na.
#2 Lagi kayong masaya kahit problemado na.
#3 Magaling magdala kahit sablay na.
#4 Hindi ka talaga tatanda sa katatawa.
#5 ‘Pag naging seryoso, talagang tatamaan ka.
#6 Sigurado, malalahian ka ng matalino. Mahirap yatang mag-isip para lang makapagpatawa.
#7 Kahit sinaktan mo na, feeling mo, ok lang sa kanya… Hindi mo alam, halos mamatay na siya dahil hindi niya alam kung paano siya makakaiyak nang hindi mo nahahalata. 
***
Top 11 Reasons ng mga Single
#11 DESTINY ADIK: bahala na raw ang tadhana.
#10 PERFECTIONIST: gusto yatang maging dyowa eh god/goddess.
#9 BUSY-BUSY-HAN: wala lang ka-date.
#8 FRIENDSHIP THEO­RY: masaya na at secretly in love sa kaibigan.
#7 BORN-TO-BE-ONE: nahuhumaling sa idea ng single-blessedness.
#6 HAPPY-GO-LUCKY: tikim-tikim lang.
#5 WRONG PLACE: feeling eh nasa maling lugar.
#4 WRONG TIME: feeling may pagkakamali pang iba.
#3 RATED PG: depende kina mommy at daddy.
#2 TRAUMATIC EXPERIENCE: nasaktan minsan kaya ayaw na.
#1 EX TO THE 10th POWER: kunwaring naka-move on pero si ex pa rin ang gusto!

JOKES, BANAT AT EMO LANG PO, WALANG PERSONALAN.

JOKES, BANAT AT EMO LANG PO, WALANG PERSONALAN.

MINSAN, mas tama nang bumitaw kapag alam mong hindi ka pinapahalagahan.
Malay mo, sa pagbitaw mo… mahulog ka sa kuwarto at masalo nang hubad na tao?!



****


Mga pangalang hindi dapat gamitin:
Pablo Job, Jack Cole, Nadia Cole, Gina Cole, Pining Garcia, Ping Germoco, Rey Piñoco, Chino Pacia, Chino Paco Sia, Mally Vogue, BJ Acuña, Dick T. Gus, Lina Mutac, Keena Joth, Agusta Mood, Tina Moran, Patty Ramos Saquin


***
“Kailan kaya ako magkakaroon ng misis?” – MR. CHIPS
“Ako nga rin, eh!” – MR. CLEAN
“Bakit, kayo lang ba?” – MR. QUICKIE
“Teka, ako pa!” – MR. DONUT

***
EDDIE: Sana, hindi ko na isinama sa kabaong ni Sabel ‘yung cellphone niya nu’ng ilibing siya.
JAKE: Bakit?
EDDIE: Nag-text siya. Sabi, ‘Dito na me, sunod na u!’
***
Sa isang classroom, may dalawang batang nag-uusap…
BATA #1: Hoy! Akin na ‘yang pagkain mo!
BATA #2: Ang angas mo, ah?! Bakit?! Siga ka ba?!
BATA #1: Hindi… gutom lang!
***
Dear BULAG…
Pakihanap si Pipi para maisigaw kay Bingi na nanalo ang kapitbahay natin sa beauty contest ng mga maligno!
Nagmamahal…
WALANG PUSO
***
Dear WALANG PUSO…
Kailan mo ba ako mamahalin? Hindi ko makita si Pipi, pati itong sulat ko, sinipa pa ako ng pinsan mong Pilay!
Nagmamahal…
BULAG
***
Dear PIPI…
Huwag mo akong sigawan dahil sa kapitbahay ako natulog. Ang ingay-­ingay mo kagabi! Ang lakas mong magpatugtog!
Nagmamahal…
BINGI
***
Dear PILAY…
Bakit ka tumakbo nang ako ang manalo sa beauty contest? Dahil ba ako ang pinakamaganda? Bibigyan sana kita ng kiss!
Nagmamahal…
MALIGNO
***
Dear MALIGNO…
Ipinagkalat ni Pipi na hindi raw ako marunong magmaneho at lumangoy. Gusto mo, mag-boxing na lang tayo?!
Nagwawala…
WALANG KAMAY
***
Bagong kasal sina Edwin at Margarita.
Sa honeymoon, binuhat ni Edwin si Margarita papasok sa kanilang kuwarto.
Naghubad agad si Margarita at humiga sa kama na nakabukaka.
Sabi ni Margarita sa asawa, “Alam mo kung ano ang gusto ko, di ba?”
Yamot na sumagot si Edwin, “Oo! Gusto mong swapangin ang kama!”
***
DIEGO: Madam, magpapahula po ako!
MADAM VUHALA: Iwasan ang mga taong tumatawa habang nakiki­pag-usap sa CP. Wala ta­laga siyang kausap. Natatawa lang siya sa mukha mo!
***
Sa Tsismis Center…
ALING BINAY: Nagpa-BJ daw si Aling Oya, ‘yung labandera!
MANG RAP: Ha?! Blow job?!
ALING BUWA: Ikaw talaga, Rap! BJ as in Bump Job!
MANG DICKIE: Ha­yaan n’yo na lang. Baka trip niyang maging bumpy.
JAMBOY: Kahit na mas mataas o malaki pa sa kanya ang kanyang bumpers?
ALING LOREN: Mabu pa, pag nag-sona sa lugar nila, punta tayo. Tingnan natin kung nakatayo na o sagging pa rin.
MANG RAP: Tama pala ako! Kung sa­ging eh BJ nga!
***
TAGA-SURVEY: Misis, ilan po ang mga anak ninyo?
MISIS: Labinda­lawa! Lalaki lahat! Jomar ang pangalan nilang lahat para isang tawag lang, lahat eh lalapit na!
TAGA-SURVEY: Paano ho kung isa lang ang kailangan ninyo?
MISIS: Tatawagin ko sa apelyido.
***
Nag-reunion ang dating magkakaklase…
GLENDA: Di ba, ka­yong mga lalaki, crush n’yo ‘ko nu’ng Grade 2 pa tayo?!
MGA LALAKI: Oo! Kasi, hindi pa namin alam noon ang salitang maganda!
***
MAG-BEST FRIEND…
LITTLE BOY: Paglaki ko, gusto kong maging basurero!
LITTLE GIRL: Bakit naman?
LITTLE BOY: Para ako ang pupulot sa ‘yo kapag ibinasura ka ng taong mahal mo.

***
MARLON: Pare, alam mo… nu’ng magpa-deve­lop ako ng picture sa Cubao, isang buwan ang inabot bago na-develop!
RANDY: Wala ‘yan sa pa-develop-an du’n sa ‘min sa kanto. ‘Yung pictures sa kasal ng kaibigan ko, inabot ng isang taon bago na-develop. Eh nu’ng ma-develop nga, may anak na sila!

***
Para makamura, bumili ng gamot na may tatak GENESEX!
Pukensulan, Titimodium, Tamodelux, Kantotpirin, Katihin, Bulbulinux, Jakuline, Titigazine, Gahazain  ***
Huwag mong sayangin ang time na iparamdam sa isang tao na nalilibugan ka sa kanya, lalo na kung alam mong malibog din siya.
Dahil baka dumating ang araw na ready ka na… pero siya, nagsasarili na.

***
Tinanong ko ‘yung isang batang bading na naglalaro.
Sabi ko, “Kung magiging laruan ka, ano ang gusto mong maging?”
Sabi niya, “Gusto kong maging Barbie doll.”
Tinanong ko siya kung bakit.
Sagot niya, “Para hindi ako paglaruan ng mga lalaki.”
***
“I was the happiest person in the world when I saw his face!”
SA TAGALOG:
“Ako ‘yung pinakamaligayang tao sa mundo nu’ng nilagare ko ang mukha niya!”
***
“Guys, siguro, thankful din naman kayo na nandito ako and I appreciate that. Pero sana, huwag kayong magulat kung mawala na lang ako nang hindi inaasahan.
“At sana, i-cherish ninyo ‘yung time na nandito pa ako…” – KURYENTE
***
Kapag ako, kinalimutan mo, tatahimik lang ako.
Hindi na ako magpaparamdam. Hindi na magpapakita.
Pero bago ‘yun, mag-iiwan ako ng maliit na alaala!
30 minutong LIPS TO LIPS, kaya mo?!
***
USAPANG MANHID
GIRL: Kumusta?
BOY: Eto, na-realize ko kung gaano kita kamahal. Kahit may girlfriend ako, ikaw pa rin ang nasa puso ko.
GIRL: Ah, ok… ano ang gawa mo?
BOY: Eto, patuloy kang minamahal… inaalis ko sa aking isip ang girlfriend ko at iginuguhit ka sa puso ko.
GIRL: Ahh… naka-unli ka?
BOY: Oo! Katulad ng walang hanggang pagmamahal ko sa ‘yo!
GIRL: Ok po.
***
Para kang ice cream… sweet nga, malamig naman.

Portable Office on Wheels

Portable Office on Wheels

Cool Waterproof Products

Cool Waterproof Products

Waterproof Power Strip

 

Wet Circuits’ power strip works even when splashed with water.

Waterproof Laptop

Both NEC and Toshiba have developed their version of a waterproof laptop.

Waterproof Notepad

AquaNotes notepad allows you to write down ideas in the shower.

Waterproof iPhone Case

Sanwa waterproof pouch keeps out the elements and allows you to use the touch functions of your iPhone.

Waterproof Keyboard

Fully sealed and rigid computer keyboard with tactile feedback keys.

Waterproof Tuxedo

Ted Baker Party Animal tuxedo will keep you dry at any pool party. 

Waterproof Mouse

Belkin’s waterproof mouse can be washed under the water faucet.

Waterproof Shoes

These stylish shoes will go perfectly with your waterproof tuxedo.

Waterproof Hard Drive

Shock resistant portable hard drive designed specifically for students, road warriors, and sports enthusiastic.

Waterproof Cell Phone

Fujitsu F705i waterproof mobile phone allows you to talk with your friends while you swim in the swimming pool.

Waterproof Wallet

This cool wallet from Dosh will keep your money safe from water.

Waterproof TV

Sony Bravia portable TV features an LCD screen, 23 hours of battery life and an FM tuner.

Waterproof MP3 Player

Wearable, water resistant Sony Walkman W250 wire-free MP3 player is the perfect workout partner.

Paksiw na Pata RECIPE

Paksiw na Pata

 

Paksiw na Pata is pork leg cooked in vinegar and soy sauce. Although the term “Paksiw” means cooking in vinegar and garlic, the soy sauce is added to bring additional flavor and color. This is a very simple dish that has a great resemblance to the ever popular  Pork Adobo dish.

What I like about this dish other than its simplicity is the way the pork fat melts in my mouth. That is not an idiomatic expression, I really mean it. Imagine tenderizing the meat until it almost separates from the bone while the gelatin-like fat floats around the pan. When that very same fat reaches your mouth, it automatically melts having a texture similar to the filling of a bavarian donut. Just some precautions; this dish is not intended for those who have high cholesterol and high blood pressure.

Ingredients:

2 lbs Pork leg (pata), sliced crosswise

1 tsp garlic, crushed

½ cup soy sauce

3 tbsp vinegar

½ cup brown sugar

1 pack dried banana blossoms (about 100 grams), soaked in water

5 pieces dried bay leaves

1 tbsp whole pepper corn

Salt to taste

Cooking procedures:

 

1. Pour the water in a pot and bring to a boil

2. Add the whole pepper corn and dried bay leaves

3. Put-in the soy sauce and garlic then wait for the mixture to boil again

4. Put-in the sliced pork leg and simmer for 1 to 1.5 hours (or cook in pressure cooker for 30 minutes)

5. Add the vinegar and simmer for 10 minutes

6. Place the banana blossoms in and simmer for 5 to 7 minutes

7. Add the brown sugar and salt and simmer for 2 minutes

8. Serve hot. Share and Enjoy!

 

Adobong Kambing RECIPE

Adobong Kambing

Adobong Kambing is a goat dish wherein goat meat is tenderized and cooked using the popular Filipino Adobo style. Soy sauce and vinegar are the core components of adobo; this means that any meat or seafood can be cooked using this style as long as the core ingredients are present.

This goat dish, in particular, is often consumed as an appetizer or “pulutan”. In the Philippines, there are specialty restaurants or eateries called “kambingan” that specialize mainly in goat dishes.

Goat meat is not for everyone; there are people who do not want goat meat because of its overpowering smell. Removal of the unwanted odor still remains to be the toughest challenge when preparing goat dishes. However, there are some proven techniques that we can apply to lessen (if not neutralize) the strong odor.

As detailed in this post, boiling the meat with ginger and onions helps lessen the odor of goat meat. You may also soak the meat in vinegar before cooking

Ingredients:

1 lb goat meat, chopped

1/4 cup soy sauce

1/4 cup vinegar

5 pieces dried chilies (optional)

1 teaspoon crushed peppercorn

4 pieces dried bay leaves

4 cups water

1 medium sized onion, sliced

8 cloves garlic, crushed

3 tablespoons cooking oil

Cooking procedure:

1. Pour 3 cups of water in a cooking pot and put-in ginger, onion, and salt. Bring to a boil.

2. Add the goat meat and simmer until the meat is tender.

3. Turn off the heat, drain the water, and separate the meat from other ingredients. Set aside.

4. Pour-in cooking oil in a wok or a frying pan then apply heat.

5. When the oil is hot enough, put-in the garlic and fry until the color turns light brown.

6. Add the goat meat and pan fry until the outer part turns light brown.

7. Add soy sauce, 1 cup water, crushed peppercorns, and dried bay leaves then simmer for 10 minutes.

8. Add vinegar and let boil. Simmer for 5 to 7 minutes.

9. Put-in the dried chilies (if desired) and simmer until the sauce becomes thick.

10. Turn off the heat and transfer to a serving plate.

11. Serve. Share and enjoy!

 

Fish Fillet with Tausi recipe.

Fish Fillet with Tausi recipe.

 

There are a lot of recipes in the world’s cuisine that make use of Fish Fillet. The only way to identify the dish’s origin is by looking at the other ingredients that comprise it then associate them with the continent, country, or region where these are often used. In this Fish Fillet recipe, we’ll be using “Tausi” (Chinese Black Beans). Tausi is directly associated with the oriental or Chinese cuisine and is known to provide extra amounts of saltiness to the food. This Asian inspired recipe brings out the oceanic taste of the fish less the smell. 

Ingredients:

1 lb Fish Fillet (tilapia, red snapper, or tuna)

4 tbsp Chinese black beans (tausi)

1/2 cup Parsley, chopped finely

1/2 cup Green onions, chopped

1 medium sized Onion, chopped

1 cup water

1 pc egg, beaten

1 cup Cornstarch

1 cup cooking oil

Cooking Procedure:

1. Put some breading on the fish by dipping it on the beaten egg mixture.

2. Place the cornstarch in a clear plastic bag and put-in the fish. Close the container(be sure that there is some air inside) and shake until the cornstarch is evenly distributed on the fish

Do 1 and 2 twice

3. Fry the fish and set aside

4. On a separate pan, sauté the onion and put-in the chinese black beans

5. Add the green onion and parsley and simmer for 3 minutes

6. Add water and let boil

7. Put-in the fried fish fillet and simmer for 5 to 7 minutes

8. Add salt and pepper to taste

9. Serve hot. Share and Enjoy!

How to manufacture charcoal briquettes

How to manufacture charcoal briquettes

Charcoal made out of the modified pit method can be used in making charcoal briquettes. Charcoal briquettes are charcoal dust compactly massed by a binder of either cassava flour, corn or sweet potato starch.

As fuel, charcoal briquettes have higher heating value than wood or plain charcoal. They are almost smokeless when burning and give off intense and steady heat. They can be used in the smelting of iron ore since it is compact and dense.

Aside from their used as fuel, charcoal briquettes can be converted to other industrial products. In the chemical industry, they are used in the manufacture of carbon disulfide, carbon electrodes, carbon tetrachloride, carbon carbide, sodium cyanide and activated charcoal for purifying air or water.

Materials and equipment.

To make the charcoal briquettes, you need well-charred charcoal made through the modified pit method and cassava corn or camote starch as binder.

Hammer mill or wooden mallets, pail, mild and a tapahan type dryer are also needed.

Procedure.

Charcoal briquettes can be produced manually or mechanically. For a small-scale briquettes maker, the manual method will suffice. The method is simple and can easily applied in places where coconuts abound.

First, prepare or have ready smokeless charcoal. This type of charcoal is shiny and gives a metallic sound when tapped. Powder the charcoal into dust particles by hammering with a mallet or wooden hammer or by passing through a hammer mill.

Cook cassava corn or camote starch under moderate heat. The starch should have a syrupy consisting which is neither too thick nor too thin. This will be used as binder.

Mix thoroughly the charcoal dust and the binder in a pail or any available container. When the mixture has reached an even consistency, knead in the same ways making dough for bread.

Molding the resulting mixture into desired shape and size using the hands or an improved wooden molder such as a sungkahan.

The dry briquettes under the sun. Better still, oven cook them in an improvement tapahan type dryer using pieces of wood, coconut shells and dusks and other waste materials for fuel.

Making of charcoal briquettes can be practically costly if undertaken in areas where coconut shells or other suitable materials are discard as waste.

Materials for Briquetting

Only materials which would produce soft and poor quality charcoal should be used for charcoal briquetting. It is not advisable to convert hard charcoal into charcoal briquette. Big charcoal manufacturing establishments, could put up charcoal briquettting units to convert charcoal fine and small broken charcoal particles into briquettes. Studies show that in charcoal manufacturing establishments, fine waste constitutes 10 to 15 percent of usable charcoal. To ensure a smokeless charcoal briquette, the charcoal fine must be well-charged, that is, it must contain at least 75 percent fixed carbon and not more than 24 percent volatile matter.

For big scale (one ton per hour and up) briquetting, charcoal fines and lump charcoal may be combined as raw materials.

Materials recommended for charcoal briquetting are:

1.Charcoal fines accumulated during charcoal manufacturing, handling, and transporting;

2.charcoal from low-density wood and bulky materials like coconut husks, corn cobs, etc.;

3.charcoal from wood wastes during logging, lumbering and veneering such a log ends, stumps, branches, twigs, barks and trimmings;

4.charcoal from the fine agro-forestry waste materials such as sawdust, ricehull, and coconut coir dust; and

5.charcoal from tree plantations.

These materials abound in the country. Their use in charcoal briquetting creates jobs and generates more income and recycles waste in the countryside into a useful commodity.

Binders for Charcoal Briquetting

1. Smokeless binders :

Meal binders such as cassava starch, corn starch, and other starches are smokeless but not moisture resistant. they are normally used in the range of 4 to 6 percent on the oven-dry basis. In some cases, small amounts of moisture resistant binders are used.

2. Smoky binders :

Smoky but moisture resistant binders are tar, pitch, asphalt, sugar cane molasses, and others. Recommended percentage for wood- tar pitch and coal-tar pitch is less than 30 percent. Briquettes with these blinders are smoky when ignited. But this characteristic is not a drawback for briquettes used in smelting and heating. For home use it could be very annoying.

MANUFACTURE OF CHARCOAL BRIQUETTES

Mechanical Process

Charcoal is manufactured either mechanically or manually. A lot- size briquetting machine installed at the Forest Products Research and Development Institute (FPRDI) produces better quality briquettes faster. The steps in manufacturing charcoal briquettes are:

Preparation of Charcoal Fines:

Use charcoal material with low moisture content and high fixed carbon content. If lump charcoal is used, pass these through a primary crusher, then through a disintegrator. This process is skipped if charcoal is fine like those obtained from sawdust, rice hull, and other agro-forestry fine materials such as those accumulated during charcoal manufacturing.

Mixing Charcoal Fines with Binder

Charcoal fines is mixed with binder which could be any of gelatinized starch of pastry consistency, liquid tar, molasses, or heated asphalt. Mixing usually use a kneader type, double- shaft mixer. This process is one of the most critical operations in the manufacture of charcoal briquettes. Efficient mixing is essential to obtain a strong product.

Briquetting of the Mixture

After thorough mixing of charcoal fines and the binders, mixture is fed into the molds where pressure is applied to make the particles compact. The size and shape of the briquettes go with the molds. The most common is the ovoid-type or pillow-shaped briquettes.

Drying of the Briquettes

Briquettes are dried first before packaging, to make them strong. They are dried in a batch-type or continuous dryer.

Manual Process

For small-scale briquette manufacturing, the manual method is recommended. Although, this method is time-consuming and produces irregularly shaped briquettes, it is good alternative for small- scale operators who cannot afford an expensive briquetting unit. It is also ideal for housewives and amateur charcoal briquettes makers who are willing to experiment.

The same operations and principle used in the mechanical method are applied in the manual method. The only difference is the use of the hand in the manual technique.

First, the charcoal fines and binder are separately prepared. Charcoal fines are pulverized into soft or low quality charcoal with a hammer or mallet. The binder is made by simply sun-drying sliced cassava or sweet potato for about one week the pulverizing them until they turn into starch. Corn starch may also be used. It is cooked into a syrup consistency, neither too thick nor too thin.

In a pail or any suitable container, mix thoroughly the charcoal fine and the binder by kneading. The mixture is molded into desired shapes and sizes by hand. An improvised wooden molder may also be used.

Dry the molded briquettes under the sun for about three days. Or better still, dry them in an improvised "tapahan" type dryer fueled by wood, coconut shell or husk or other waste material. When the briquette moisture goes down to 10 percent, the briquettes are removed from the dryer.

Source: Dost; photo courtesy of www.tradenote.net