Thursday, October 4, 2012

Goin’ nuts over peanuts


Thursday, September 20, 2012
FOR so long a time, peanuts have been a part of our regular diet. Meaning, we have been eating and enjoying them since the time we can remember.
Be it salty, sweet, spicy, soft, crunchy or creamy, I am pretty sure we had our share of this nuts in a variety of ways. Remember when we use to buy (and even until now) peanuts along the sidewalks? They come in fried, garlicky, salty and even sugar-coated. And at a small brown paper bag of about a tablespoon or two would cost us P5 nowadays!
Now that we have an assortment of spices available in the market, we can come up with a variety of peanuts at our fingertips! Chili? Barbeque? Wasabi? Cheesy? And the list goes on. It’s really almost endless! Boiled peanuts, anyone?
Pinoy as we are, and having the inherent talent of coming up with different ways of preparing peanuts, we have an almost infinite and limitless technique and method in concocting and formulating new recipes thereby giving a different flair and taste to this popular legume.
I am definitely a lover for “peanut turon,” a caramel-glazed lumpia-wrapped chopped peanuts that’s crunchy and definitely delicious!
What about our very famous “peanut kisses” from Bohol? After one bite, the contents of the entire box would be gone like magic! And who can forget “majareal”?
Another peanut based delicacy from the Vizayas region.
I am sure other countries would have their version of the popular peanut dessert like “peanut brittle” which we locally call “piniato.” What probably made our version different is the use of honey, although some would use maple syrup, like in North America.
Turrones de Mani (which is really peanut turon) but made with melt-in-your-mouth wafer is another “to die for” munchies! And the very famous turrones I can remember would be that of La Salud de Turrones of Mambajao, Camiguin which dates back to the early 1900’s and still using the original recipe at that! They definitely use Camiguin Honey in the process which made them truly unique and delectable.
What about deep dark chocolate-coated peanuts? Chocolate-coated caramel peanuts? Fruit and nut clusters? Be it white, dark or milk, I would sure gobble them up before anyone else! How about that? Chocolate-covered ice cream sprinkled with peanuts is another winner!
Peanuts give that crunch and bite to brownies, cakes, cupcakes and breads. Either topped or mixed in the batter, this is a sure way to make one ask for more. We also what have we call as “peanut bread,” which some bakeries still offer. Some have the filled sweetened crushed peanuts inside the bun while some have them outside the bread, coating it all over.
How can we forget the classic and standard peanut butter? So creamy that it sticks into our teeth and mouth. And now it comes in an assortment of selection: plain peanut butter, chunky peanut butter (which I adore the most), peanut and jelly swirl, peanut and chocolate swirl. But the one that I can always relate to is the very Pinoy, kind of home-made brand, Lily’s! I definitely grew up with this.
Chinese delicacies use a lot of peanuts too in their dishes and desserts. Cold peanut soup is worth a try. Really awesome. Stir-fried chicken, pork or beef with peanuts. “Kiam pong,” Chinese fried rice with peanuts.
Another Chinese origin but has entered into our culinary world is “masi,” sweetened mashed peanuts covered with a chewy glutinous flour dough.
Chicken Satay is another delightful dish that is Asian in origin. And it goes very well with steamed rice. Aren’t we served with peanuts before meals in some restaurants? We even munch on peanuts while watching a movie or a TV show.
Having it as a “pulutan” over a bottle of beer or even soda together with some other crunchy snacks items makes the conversation so much better! Agree?
So, can we definitely say that peanuts play an important part of our lives? Grab some today and delight yourself in it!
Published in the Sun.Star Cagayan de Oro newspaper on September 20, 2012.

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Dychauco: ‘Because I Believe’ A concert of Faith & Prayer


Pots and Pans
Friday, September 14, 2012
“AMAZING… Astounding… Wonderful… Harmonious… Enjoyable… Charismatic… Delightful…
These were some of the adjectives heard by the organizers and the enchanted audience at the Kalayaan Hall of the Philippine Consulate of New York in Manhattan and San Sebastian Church in Woodside, Queens, New York during the Live Concert of the Pareng Bukidnon last September 6 and 7.
Dubbed as the U.S-Canada 2012 Tour, this magnificent group of 13 chosen young and singing priests from various parts of Bukidnon, headed by His Most Reverend Jose Araneta Cabantan, D.D., Bishop of the Diocese of Malaybalay, performed with so much charisma and magnetism as they conquered the stage singing various Tagalog, English and Visayan songs, to the pleasure of everyone present.
Pope Benedict XVI declared October 16, 2012 to November 24, 2013 as the year of Faith and because of this, the energetic priests from Bukidnon took this opportunity to evangelize, to awaken our faith through a concert called “Because I Believe.” It was initiated in January 2012 with clergy President Diomedes Brigoli, Parish Priest of San Jose Parish of Talakag, and Joseph Espadilla as the artistic director.
There are originally 65 clergy and zoomed up to 88, but was trimmed down to 13 for this special concert.
Fr. Virgilio Delfin, President of San Isidro College in Malaybalay, Bukidnon, did the thematic arrangement of the concert.
Mostly secular songs, Fr. Delfin explained that overall, the show has four parts, namely: Profession of Faith, Celebration of Faith, Life of Faith and Prayer in the Life of Faith in which several well-loved and liked songs were included.
A welcome speech by Ms. Sylvia Labial-Buhian formally opened the night’s activity.
Part I had all the priests in “long” shorts and checkered shirts and sang “Abakada,” “Batang Bata Ka Pa” and “Anak,” which brought tears and laughter to the crowd.
With such stamina and gusto in their performance, it really broke the house down.
Part II included “Barkada,” “My Hearts Thanksgiving,” “You,” “Eres Tu” and “I Believe.”
Garbed in a more formal attire, the singing priests looked all dashing in their long sleeves, neck ties and dark pants.
Fr. John Mark Colipano, Parish Priest of Our Lady of Mercy Parish in Kalabugaw, Impasug-ong, performed the song “You.”
“Bukidnon, My Home,” “Fr. Neri Satur,” “Tell The World of His Love” and “Handog ng Pilipino sa Mundo” comprise Part 3A, which made a lot of Pinoys in NY proud to be a true blooded Pinoy. It was most evident when the waving of the Philippine flag was done. Everybody seems to be in a frenzy, clapping and screaming mood, which echoed through the church. Here, they were wearing native Bukidnon attire in color blue and yellow that really looked festive.
The last part saw the Holy Priests in their white robes singing “Who Am I,” “The Priest,” “You Raise me Up,” “Gloria” and “Marian Song (Ave Maria)” with Fr. Rene Regalado, Parochial Vicar of Nuestra Señora del Pilar Parish Church in Quezon, doing solo on “Who Am I” and Fr. Elric Jorquia, Parish Priest of Laligan, Valencia City, singing “You Raise Me Up.”
A prayer blessing was done before the final song by the ministry with a prayer offered to our Blessed Virgin Mary to all the attendees.
“Tell The World of His Love” as the finale had almost everyone standing and joining in the singing, taking pictures and dancing. A group of beautiful ladies dressed up in Bukidnon tribal attire led the dancing, who also served as usherettes for the show.
Bishop Jose Cabantan also performed, a song to the delight of the spectators, after thanking all the people involved in making the concert a success in NYC.
Fr. Rodolfo Isada Jr., Procurator of the Malaybalay Pre College Seminary, was the pianist with Mr. Dexter Jumalon as the technical director.
Ignacio Napongo was the production manager with Rufino Sabunod as their tour manager. Choreographer was Charlo Yare.
Other equally talented “performers” include Msgr. Victoriano Salem, Parish Rector of San Isidro Labrador Cathedral of Malaybalay City; Fr. Arsenio Rubio, Immaculate Concepcion Parish in Manolo Fortich; Fr. Flordelito Nazareno, San Isidro Labrador Parish of Pangantucan; Fr. Conrado Casas Jr., St Francis Xavier Parish of Kibangay, Lantapan; Fr. Lito Canoy, San Isidro Labrador Parish in Kadilingan; Fr. Joean Lamasan, San Roque Parish of Kilubo, Kitaotao; and Fr. Joel Tuquib from the San Fernando Parish.
The show was also graced by Honorable Consul General Mario L. de Leon Jr. of the Philippine Consulate General in NY who also gave a heartwarming and marvelous speech, together with Deputy Consul General Theresa Dizon de Vega (at the Philippine Consulate).
The concert would not have been made possible without the unending help and assistance of the following beautiful people and organizations: Sister Nellie Anuciata, Hilda Mantalaba, Susan Gasis, Eddy and Quinn Aranez, Anita Sajulga and many others, Bukidnon Kaamulan of America Inc. with its president Lynn Friedman, volunteers of Bukidnon led by Carmen de la Cerna and Marlon Valcorza, Cagayan de Oro-Misamis Oriental group, Cebu Engaging in Building Unity, The God the Father, the 2000 Hail Mary, Couples for Christ of NY and Oro Women Society.
Proceeds of the concert will go to the completion of the construction of the Diocesan Pastoral Center in Malaybalay City, Bukidnon and help fund the health and hospitalization project for the Priests.
After their Vancouver and Toronto, NYC concerts, the singing priests had a show in New Jersey and as of this writing, several shows are scheduled in Michigan, Minneapolis, California (five different cities) and Seattle.
Published in the Sun.Star Cagayan de Oro newspaper on September 15, 2012.

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Tipsy rum cakes


Pots and Pans
Thursday, September 6, 2012
WE ARE now on the “ber” months. The weather should start to cool down (well, that does not include the rainy season!), Christmas decors are now being sold with yuletide carols being played on the radio. It is also the time to prepare our seasonal goodies for the Holiday season!
And what does one have in mind for this event in our lives? Food, food and more food! And to be exact, desserts, sweets and treats to make, sell and give to friends and family.
One very popular item is the quite expensive fruit cake. Because it is rich with assorted imported nuts, dried fruits and liqueur, it is one that can keep for months and years without spoiling when properly stored. The longer the time it is “seasoned,” the better the outcome. I can almost taste it in my mind!
But again, with the limited budget, it is not hard to make other type of cakes that is equally good and correspondingly almost similar. I am talking about cakes that are “spiked” with rum or liqueur that can also last for an indefinite period of time when chilled well.
We can have a heavy type of cake made of fresh fruits and nuts, chocolate, pound or butter cakes. It can even be brownies and cupcakes. Possibilities are endless if one knew what and where to start.
I have always been fascinated by delicious rum cakes ever since I was introduced to this many, many years ago by some “chef” friends from Manila. These cakes can be very rich, almost like the real fruit cakes and very simple like the plain butter cake!
Speaking of butter cakes, I am sure all you bakers out there have your own “special” butter cake. Why not turn it into something unique and special? Just like plain chocolate brownies and cupcakes, these can also be “smeared” with your favorite alcoholic beverage for that special touch! Have you ever heard of “Pink Champagne” cake?
Make sure you do this at least several weeks or months before so the cake can absorb the flavor and be mellowed into something really distinctive and extraordinary that’s truly your own! Who knows? This might be something you can make money out of it! Not a bad, idea, right?
These cakes are basically not so big. Usually, they are made into loaf shapes. Maybe a round 7”-9” cake would also sound great as a gift idea. Besides, this is eaten in small slices and goes a long way. You don’t want somewhat to get “drunk” with your cake, do you?
Another favorite cake that is turned into rum cakes is the butter-rich pound cakes. Be it plain butter pound, chocolate pound, raisin, chocolate chip and any of the other variants. Baked in beautiful decorative Bundt pan, these cakes can be presented as it is with the shape of the cake coming from the pans itself!
What about those smaller varieties of Bundt shape cake pans that is in fad today that is sold as “mini” cakes? They are personal in size, cost a little bit less and very easy to give to love ones.
With a little sprinkling maybe of confectioner sugar or cocoa powder, drizzle with a little chocolate or frosting and top it with some nuts, chocolate chips or some cherries, voila! You have a pretty dressed up cake that is sure to please all the sense! And I bet you, it will be a hit!
Try to present also your cake nicely. Packaging counts almost 50 percent. With a pretty bow and packed in a pretty box, what more can one ask for? Although ultimately, it will be the taste and flavor of your cake, that will linger in the memories of those who had a bite of it.
Here is a mixture you might want to try in your rum cake (try to choose the rum or liqueur you like best):
2 cups Peotraco Caster sugar
2 cups water
1 cup butter
1 cup rum/liqueur
Boil water with sugar and butter. Once the butter have melted, let cool. Add the rum. Brush on your cakes or bars. Do this two to three times a week and keep refrigerated until ready to “give,” “sell” or “eat.”
P.S. I like Mango Rum Liqueur of Distilleria Limtuaco in my mango rum cakes. You might want to try it.
Published in the Sun.Star Cagayan de Oro newspaper on September 06, 2012.

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Thursday, August 30, 2012

Coconut Macaroons


Pots and Pans
Wednesday, August 29, 2012
LAST week we had French Macarons. Today, we will have another favored dessert, which is also has the same name, except for the added “o” in it.
Who can forget Coconut Macaroons? A country where coconut is in abundance, it is but natural for almost everyone to have their share of this little confection in one way or the other.
Eaten either as an after dinner treat, with afternoon tea/coffee or just as a dessert, this surely will evoke countless unforgettable memories of childhood, family or friend gatherings of yester years.
We normally use dessicated coconut as the main ingredient. Dessicated as in a “dry” form. But in other countries, they use “flaked” coconut, which is a bit softer in consistency and whiter/lighter in color compared to the one we are using.
Whichever one use does not matter, as long as it is baked with much love!
Many different countries all over the world have their own little version of this delightful sweet. Some uses spices like ginger in cinnamon that makes their macaroons more darker in color (Dominican Republic), some add nuts like almonds, hazelnuts, pecans, cashew which can be slivered, crushed or in powdered form (Spain, India, Turkey, etc.) while others dip them in sinful white, milk or dark luscious chocolates (USA, Scotland, Ireland).
But one thing is sure, with or without nuts and chocolates, these delicious treats will disappear in a jiffy!
Here in the Philippines, this has become synonymous with desserts, snacks, treats or just a sweet. Several recipes are available and using even just two ingredients (dessicated coconut and condensed milk) is enough to make a batchful of macaroons. But then, because of our innovativeness, we try to incorporate other “important” ingredients to bring these to a higher level.
Eggs, flour, vanilla, sugar, milk and even nuts and chocolate are added. What about dried fruits like raisins? Flavors like coffee/mocha, strawberry and the like? Just like the French Macarons, this is also another dessert where we can all “experiment” and make it more of “our” version for that added kick and uniqueness.
We bake this in small greaseproof colorful paper cups. The good thing with this treat is that these keep well indefinitely at room temperature and more if stored in the refrigerator. Notice those little raisins on top? Some uses chocolate chip or a piece of nut to make it more attractive to the senses.
I remember macaroons to be sold at .10 cents at the most years ago. Now, it went up to almost P5 a piece, depending on where it is sold. Average price is about P3 each in smaller bakeries.
The funny thing is that groceries and supermarkets always ran out of dessicated coconut and I cannot understand why. Maybe it is being exported for a better price?
By the way, do you know that we can also use those “freshly” squeezed coconut (for the coconut milk which we use in our dishes or other desserts) in our macaroons? They taste fresher and more soft and chewy. See, nothing goes to waste here! We can even use them in our “pan de coco.”
Below is a basic recipe for our Philippines version of Coconut Macaroons:
4 cups dessicated coconut
1 can condensed milk
½-3/4 cup Peotraco Caster sugar
½ cup flour
½ cup butter or margarine
5 pcs eggs
1 tbsp vanilla
raisins
Paper cups
Mix coconut, milk, sugar flour, butter, egg yolks and vanilla well.
Pour into paper cups and top with a raisin. Bake at 350 degrees for 10-15 minutes or till golden brown.
Enjoy with a cup of tea or coffee!
Published in the Sun.Star Cagayan de Oro newspaper on August 30, 2012.

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French Macarons, a decadent indulgence


Chef Ed Dychauco, RN

One of the latest craze to hit the culinary world recently is the delicious sweet meringue-based confection made with egg whites, powdered sugar, refined sugar, almond powder and flavoring/food coloring known as Macarons. It is derived from the word maccarone or maccherone of the Italian language.

They are characterized by their domed-shape tops with a delicate bottom and a delightful & pleasingly soft and kind of chewy centers. These almond meringues are then sandwiched together with chocolate ganache, buttercream, fruit fillings or jam.

These are very popular in French patisseries, where stunning & amazing arrays of colors and flavors can be found. These little sweets are perfect for after-dinner treats, as a gift or give-away in birthdays or weddings, afternoon tea pleasure or indulgence.

They are simple, but it can be tricky to make. But once you have mastered the basic technique, any flavors or variety can be produced with ease. Classic flavors includes vanilla, coffee and chocolate. But since we are a country of wonders, we can also make exotic flavors like ube, pandan, and langka to name a few.

Essential equipment for making macarons includes measuring cups, food processor, strainer, mixer, spatula, baking sheets, pastry bag & an open round tip. And of course, an oven for you to bake these little extravagant delicacies.

What at about basic ingredients? Ground almonds is a must (although I know some people would tend to use some other nuts), confectioner’s sugar, egg whites or meringue powder, food colorings and flavorings. We are lucky because we have coloring/flavoring in one in the market that are equally good to use.

These are quite expensive and one of the reasons is because of the ingredient, almond powder. However, this should not deter you from making your own because these little sweet confections are worth your time, energy, effort and money! And with lots of practice and “tasting” you should be able to perfect the art of macaron-making!

¾         cup       ground almonds
1          cup       Peotraco Premium Powdered Sugar
2          pcs       extra large egg whites
¼         cup       Peotraco Caster Sugar
½         tsp       flavoring (of your choice)
                        Coloring paste (that goes with the flavor)

Simple steps to impeccable and absolutely charming macaron:

1.)   Ground almonds with powdered sugar till fine & powdery. Sift.
2.)   Beat eggwhites till soft peaks, add sugar slowly to make a firm & glossy meringue.
3.)   Add a third of the almond mixture to meringue and fold dry mixture to meringue.
4.)   Once all mixture is folded, add the second 3rd of the almond mixture. Do the same.
5.)   Add the last batch till smooth & glossy.
6.)   Line baking sheets with parchment paper (for easier removal once baked).
7.)   Pipe circles onto the paper. Tap the underside of baking sheet to remove air bubbles.
8.)   Let macaron stand for 20-30 minutes to let surface dry and form a slight crust.
9.)   Bake macaron for 10-15 minutes in about 325 degree oven.
10.) Macaron are done when they have a crisp shell.
11.) Let macaron cool. Peel off from paper and let cool completely in a wire rack.
12.) Fill with favorite filling.

Once they are done, it is time to sit down alone or with friends or family. Enjoy these dainty delicacies with a cup of coffee, tea or any of your favorite beverage.

Splurge. Enjoy. Savor.

Website: www.potsnpans1976.weebly.com    Email: potsnpans1976@yahoo.com 

Published in Sunstar CDO on August 23, 2012, Thursday
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Thursday, August 23, 2012

Pre-Mixes Anyone?


Pots and Pans
Wednesday, August 15, 2012
HOW many bakers started with the real thing, meaning starting everything from scratch and slowly worked their way into making and baking cakes, brownies, cookies, breads and the like?
And how many lucky ones has started using commercially prepared mixes in their new found love and skills in this culinary adventure?
I bet in some way or the other, we all have tried using mixes to our great advantage or disadvantage. And why is this so? Well, let’s see.
Advantages. Mixes comes prepared and pre measured. All one has to do is to add all or any of the following ingredients like eggs, oil or butter, milk or water and some basic enhancing stuffs like raisin, nuts, coloring, etc. First time bakers or seasoned bakers find this a lot easier & faster because it is almost always foolproof, as long as the directions in the package is followed to a T!
One always comes out with exactly the same taste, consistency and amount which really save a lot of time, energy & effort. Well, almost.
It is readily available in major supermarkets and it can be stored at home for a certain period of time. Which means if one feels like baking at the spur of the moment or one is expecting company unexpectedly, it is less time consuming to prepare, with less mess and extra ingredients left which can spoil or go rancid if not kept well.
It might cost more, but in the long run, it saves time as well especially if we are under time pressure. But one thing I would like to share with you is that using a simple basic mix, one can also create various varieties and taste where imaginations and extra “ingenuity” would play a big role in defining this baked goodie.
Say for example a vanilla cake mix or a yellow cake mix. Adding flavoring and coloring can transform this mix into something better and interesting. Experiment, as I would always say. Adding coloring, flavoring, fruits, nuts or chips can alter the whole mix. One can use this mix for a pineapple & cherry upside down cake or a custard cake.
What about brownie mixes? Adding nuts, dried fruits, chocolate chips, marshmallows, coconut shreds, or even chunks of candies can totally renovate the brownie and bring it into a higher level. Same with cookie mixes. Why not add pinipig, cereals, raisins, chips, drained canned fruits and even oatmeal for a twist? It’s your call.
But of course, it is always nice to make everything from scratch. But again, if the volume of baking is high and consistency is needed then one might really consider pre mixes for a more pronounced and more standardized &consistent quality of the baked product. Unless one can tackle a big volume and has a big mixer and a big oven!
That is why large commercial bakeries and production companies tend to have pre mixes. And I know that there are companies that do this too, whether the standard mix they produce or “made to your specification” mixes for a more personal and unique combination that is yours alone.
Noticed the different sauces, marinades, mixtures for cooking available? It is clearly making our life a lot easier in terms of preparing our foods and baked goods. Plus the fact that we are always consistent in every batch we make. Which is not bad after all.
If only one can keenly observe the abundance of premixes (both for baking & cooking) in the market, one can try and come up with so many “improved” and “upgraded” food that is not only pleasing to the eyes but also to the other senses as well! Which one can truly say “I made it myself!” and obviously, you really did it… With a little help from “something in a box, a bottle or a pack!” Shhhh! That’s our little secret!
So, explore, discover, and delve into what is available and you would be surprised what you can do!
Published in the Sun.Star Cagayan de Oro newspaper on August 16, 2012.

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Grilled liempo


Pots and Pans
Wednesday, August 8, 2012
GRILLING is an art, just like any other culinary means of turning a piece of meat into something more tasteful and edible. And this is not only for meat since we also grill seafoods, vegetables, fruits and even root crops to give a more distinctive taste and appearance.
How many times a day do we get to pass by a grill or barbeque shop? And how many shops do we see around the city and even nearby areas that sell not only liempo but also barbeque pork and lechon manok?
The delicious aroma, the smoke, the sight and even the sound of the skin crackling from the fire can make us stop and look. And if budget permits, we get to buy a piece that is good for the family’s lunch or dinner’s main course, with” sawsawan” (dip) on the side.
Or maybe, if we just can’t cook at home because of time constraint, this, including lechon manok and barbeque, are the easiest and fastest delight we can get for our meal. And I can say, a lot cheaper too compared to restaurant food.
An inch thick, with some skin, fat and some bones (which is actually the liempo part or belly) is the best. Although some other parts will do. But because of the combination of the meat and fat, once it is being cooked, it gives the meat the needed tenderness and juiciness which when again, combined with the crackling and crispy skin, dipped in your favorite sawsawan, can make us eat non-stop!
There are so many ways in preparing the meat and it doesn’t mean that one way is correct and the other way is wrong. It really depends on your palate. Basic seasonings would include salt and pepper. Some would have calamansi, (Philippine Lemon) in the mixture to give it a sour-y taste that we Pinoys love.
Adding toyo (soy sauce) tends to darken the meat, so using a little bit will go a long way. Some uses patis as the salting agent. Some combine soy sauce and vinegar with some chopped garlic and maybe onions. If one is on the sweeter side, then a little sugar can be added to any of the mixture.
But what I find the most simple and easiest is the rubbing of commercially prepared seasoning mix (and there are a lot!) and letting it stand for half an hour or so to let the seasoning penetrate the meat before grilling it. So how hard can grilling a piece of liempo be?
Well then again, it is not only in the meat, but also in the fire. It is the charcoal and the intensity of the fire. Too high, the heat burns the meat but with uncooked inside part. Heat that is too low won’t cook the meat properly.
Remember also that having an even cut of meat will help cook the meat evenly. This can always be done by your meat shop at no extra cost.
I have also seen a lot of people “grilling” their liempo inside the oven. I, for one, also do this if I am running out of time. Just make sure to position or arrange the meat in a way that there will be even heating and cooking. Some uses just the top fire or heat, some will use both. It really depends on your preference. Just make sure the meat is not overcooked because it could dry out and ruin everything.
Grilling also remove excess oil, which is, well, better than frying in general. That is, if you don’t include the crispy skin and the fat portion!
What about sawsawan? What is in it?
Well, again, basic ingredients include soy sauce, vinegar, chopped onions and/or garlic, slices of tomatoes, hot sauce or hot pepper to give the sauce a twist, and maybe some slices of ginger. Some might prefer just plain soy sauce while others might like vinegar only. Catsup, maybe? What about sukang pinakurat? Am I making everyone hungry yet?
So, whatever the occasion maybe, this is one of the many Pinoy food we all like. And it is found almost everywhere. It is affordable and an instant treat to everyone. Of course, it is also easy to prepare. So why not try this yourself… now?
Published in the Sun.Star Cagayan de Oro newspaper on August 09, 2012.

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