Sweet Tooth is BACK!
Posted on December 13, 2009
I’m Back!
I thought this blog wasn’t working anymore, ahihihi….
Be posting some recipes here so soon…
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Sizzle with Sisig
Posted on May 3, 2008
I am working outside the house with my boy friends. They are drinking and talking with about their work, games, toys and a lot more. All I do while waiting for them to be done is blogging. I am just so happy that I already have a laptop and I can blog anywhere and everywhere. So, get a laptop now so you can blog and surf Wherever you like. By the way, we’re eating A Sizzling Sisig right now and it’s very sinful. Thanks to the cucumbers who neutralize the pork.
INGREDIENTS
1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)
MARINADE
1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
1 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste
DIRECTIONS
- Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
- Drain and cool to room temperature.
- Slice pork cheeks/hocks, liver, heart and tongue, into 2?X3? X 1/4? thick pieces.
- Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
- Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
- Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
- Keep the marinated mixture in the refrigerator for 2-3 hours before serving.
Toinky!
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Look of the Year
Posted on April 29, 2008
Be spotted and be ready for the Look of the Year is looking for young models with beautiful personality. They are searching for fresh looking models that represents the young youth of today. So, get ready for yourself and you might be chosen by one of their agents.
This is open for all young and single male and female who’s ready to show their true talents, beauties and brains. It is just like a Beauty contest but it is open to all who are interested. Who knows, you might be working in Paris and Hollywood and your poses might be posted on those ads, billboards and popular magazines around the world. It is never too late to prepare for yourself!
Chocolate Crinkles
Posted on April 25, 2008
My friend is asking me to post this recipe (Chocolate Crinkles) because she will try to work on it while having her vacation. I might also try to do this next week because I still have a dark chocolate in the fridge, it is really for baking and my hands are getting itchy to touch all the baking utensils that have been kept for years. Need more fresh eggs and flour for this rceipe! My tummy is growling now, hungry bossa!
INGREDIENTS
4 tablespoons (56 grams) unsalted butter
8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (100 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (210 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Topping
1 cup (110 grams) confectioners (powdered or icing) sugar, sifted
DIRECTIONS
In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).
Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.
These cookies are best eaten the day they are baked.
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Makuki’s Potato Salad
Posted on April 24, 2008
We always order a potato salad every time we dine at Euro Cafe. So, I tried to search for any recipe for this salad. I might try to prepare this on the second week of May when everything is done and all I need to do is to enjoy my vacation.
INGREDIENTS
2 potatoes, peeled and diced
3 hard-cooked eggs, peeled and diced
1/2 cucumber, peeled and diced
1 tomato, diced
1 celery stalk, diced
1/4 onion, diced
1/4 cup chopped green onion
3/4 cup low-fat mayonnaise
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
Source:Allrecipes
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Tzatziki Sauce
Posted on April 24, 2008
It is my friend’s birthday today and I almost forgot to greet her. Thanks to Pat who reminded me a while ago. Anyways, this recipe will be for Pau, it’ s her 26th birthday!
INGREDIENTS
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
DIRECTIONS
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Source:Allrecipes
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Blog To Eat
Posted on February 26, 2008
You might wonder why this blog post is titled “Blog to Eat”. That’s because blogging nowadays are no longer just for spreading to the world what you think or feel. Not it is only for sharing your life to others that makes it an avenue for opening up your frustrations to the world. Many bloggers today make money by being an avenue for advertising. Just like a televison channel that accepts commercials, blogs to have transormed into channels for advertising.
One relevant site is bloggerwave, a website based in Europe that makes it possible for bloggers to earn while doing the thing that they really love. For me, earning through blogging means more opportunity to eat out and try new restaurants, try new recipes to cook and enjoy the benefits of this new way of earning. Food, food, glorious food!
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