Thursday, February 5, 2009

My Favorite dishes

A classic Filipino dish which is very easy to prepare and delicious too.

Puto Cheese

3 cups all purpose flour
3 cups water
3 eggs
3 tbsp. baking powder
1 1/2 cup white sugar
1 cup milk powder (bear brand or alaska or nido)
1/2 cup margarine / butter
1 tbsp. vanilla, grated cheese

1.In a mixing bowl place all dry ingredients except the cheese and blend well.
2. Add eggs and mix thoroughly. Gradually add water until homogeneous.
3. Add the melted butter & vanilla and mix well.
4. Place enough amount of batter in a paper lined puto moulder and steam for 10-15 minutes.
5. Sprinkle grated or thinly sliced cheese on top and steam for 1 minute or until cheese melts.

Mix Seafoods with Vegetable Stir Fry

350 g shrimps peeled and deveined
350 g calamare cut into 5 cm sqaures
1 red pepper, large size, cut into strips
2 red chili pepper, chopped
1 onion, medium size cut into wedges
3 green onions, sliced
2 garlic cloves
100 g baby corn, cut into halves, lengthwise
2 tbsp black beans, canned, drained
2 tbsp vegetable oil
2 tsp ginger, fresh, grated
3 tsp corn flour
1 tsp sugar (optional)
1 tsp patis/ fish sauce
2 tsp soy sauce


1. In a plastic bowl put black beans and mash using a fork. Add chili pepper, garlic, ginger, soy sauce, patis/fish sauce and sugar and stir to mix well.

2. In a small bowl dissolve corn flour in ½ cup water then pour over beans mixture and stir until well combined.

3. In a wok heat and stir oil and onion for 1 minutes then add red pepper and baby corn and stir for another 2 minutes.

4. Add shrimps and calamare and cook until it curls. Add sauce and simmer stirring constantly until sauce thickens. Add green onion and serve immediately.

Sinigang na Bangus / Milkfish

Ingredients :

1/2 kilo of fish
1 onion, diced
2 tomatoes, diced
1 head garlic, minced
2-3 pieces of taro, peeled and cut into 2×2-inch cubes
1 bunch of kangkong (leaves and upper stalks only)
1 bunch kamote tops (leaves only) or any vegetable leaves
2 eggplants, sliced
1 green chili pepper
1 pack of “sinigang” mix good for 1 liter of soup or 3 Tamarind / 3 eva
1 tbsp. cooking oil
salt or patis (salted fish sauce)

Directions :

1. Cut fish into serving pieces. Set aside.

2. Heat oil in a big saucepan or casserole. Saute garlic. Add onions, chili pepper and tomatoes. Stir until onions are transparent and tomatoes start to crumble.
3. Add 1 liter of water and salt or patis. Add taro. Bring to a boil. Simmer until taro is almost tender.
4. Add the eggplant and simmer for 5 minutes. Pour in the sinigang mix / add tamarind/eva . Next, add the fish and simmer for 5-10 minutes, depending on how big your fish pieces are. Add kangkong and kamote tops. Simmer for another minute then remove from heat and transfer to a serving bowl. Serve immediately.

My Journey with God

My Journey with God started in 2006 when I finished a Christian Life Program in St. Paul Church, Matina Davao City. When I became a member of CFC- Singles for Christ, I become active @ 28, I was challenged to seek who is Jesus Christ really was in my Life. I wanted to serve Him and my prayer then on was for God to give me a chance to become one of her disciple in my family and in the community. God Immediately answered my prayer. I serve Him through this community and helped my family By Gods grace, I was given many opportunities to share His goodness in my life, using myself as His witness to the SFC.

I know that it is a continues journey of discovering my God. My prayer is that God will continue to unravel His ultimate plan for me, I dream of a world that is prosperous and abundant; where no is in need. I know that things will not be easy but I am sure that God will strengthen me and use me powerfully this dream to reality.

I thank the CFC-SFC community, friends and family who overwhelmed us with their prayers, their love and support. Most of all I praise and thank God for this new life he has given us. I especially thank Him for the angels he sent to guide and protect us.

Truly our God is a Great GOD!