Romantic dinner for 2

Posted on January 25, 2012 by cbebb

We want something warm, hearty, and simple for dinner tonight. We’ve also been meaning to have an evening with that special someone… So, browsing through old New York Times food articles, we came across a recipe from Mark Bittman that will be perfect! (We have cut his portions in half, since we only need spaghetti for two). Everyone loves spaghetti (especially on a cold winter night), but what about adding sardines for a salty twist? The great thing about this recipe is how easy it is, and that you will most likely already have all the ingredients in your kitchen. Because it’s a low stress recipe, you can wander in and out of the kitchen talking or listening to music. If the one ingredient you need is sardines, you can get them here.

Our mouth is already watering! Try paring this dish with a great red wine like Cabernet Sauvignon, Sangiovese, or a Nebbiolo. With this spaghetti, you are definitely sure to win some points and impress a loved one.

Spaghetti with Sardines and Breadcrumbs

1/8 cup extra virgin olive oil

1/4 cup bread crumbs, ideally made from stale bread

1/2 onion, chopped

Freshly ground black pepper

1/2 pound spaghetti

1/2 teaspoon grated lemon zest

2 tablespoons drained capers

1 can of sardines (about 1/2 pound)

1/4 cup chopped fresh parsley

1. Bring a large pot of water to a boil and salt it. Put half the oil (1 tablespoon) in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

2. Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.

3. Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

Makes 2-4 servings.

Bon appetit!

MORE chocolate

Posted on January 23, 2012 by cbebb

The Cocolate Hills got us thinking about chocolate recipes. For today’s dessert, we want to try a Chocolate moron. A moron is a smoother variety of suman that is made of ground rice cooked in coconut milk. Moron is either plain or mixed with chocolate. This fun sweet has such a unique texture, a great alternative to cake or cookies!

Ingredients:

1/2 cup malagkit (glutinous) rice
1-1/2 cup ordinary rice
3/4 cup coconut milk
1-1/2 cup sugar
1 cup chocolate
banana leaves – wilted over fire
melted butter
string

Cooking:

Soak over night the malagkit and ordinary rice. Grind the following day.
Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
Cook over low fire, constantly stirring until thick. Set aside and cool.
Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.
Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
Cook/steam for half an hour in a double boiler container or a steamer.
Let cool, then eat!

The Chocolate Hills

Posted on January 20, 2012 by cbebb

The Bohol Province of the Philippines has a breath taking, amazing geographical formation. Over 1,500 grass-covered limestone hills, called The Chocolate Hills, are a sight to behold. Don’t get too excited- these hills are not made of chocolate. This natural phenomenon is covered in grass, which turns to a chocolate like color, which is where the name comes from. (Note- the chocolate hills are only a chocolate color during the dry season, otherwise they are lush and green).

The Chocolate Hills are a very popular tourist attraction. Who wouldn’t want to see this gorgeous site? Some of these magnificent mounds are up to 400 feet high. The hills reach the towns of Carmen, Batuan, and Sagbayan. Because of their popularity, there are many accommodations for visitors to choose from. They are considered a national treasure, and are even featured in the Bohol provincial flag.

Sadly, due to quarrying of the limestone, the mounds are slowly diminishing. In the areas in between the hills, people use the land to cultivate rice. The local government is in the process of applying for UNESCO World Heritage Site status. Luckily the hills are protected under the National Integrated Protected Areas System (NIPAS). Governor Erico Aumentado (of Bohol) has ordered all mining activities to stop. He has joined the Mines and Geosciences Bureau (MGB), which will refuse all mining permit applications or renewals for mining the Chocolate Hills and surrounding areas.

As far as explanation of how the hills formed, there are several legends. One tells of a giant who falls in love with a young woman who dies. In his grief, he shed many tears and when they dried, the hills formed. There’s a story of two giants who fought for days, throwing anything they could find at each other- rocks, trees, and dirt. The fighting made them so exhausted, that they decided to make peace with each other. Leaving their mess behind, the hills formed. There are other stories, all of which include, you guessed it… giants! More scientifically, most likely the uplift or coral deposits, rain, and erosion formed the hills.

The Chocolate Hills are a beautiful, amazing piece of nature. The next time you’re looking to travel somewhere unique, consider visiting the Philippines to take in this exquisite landscape.

photo thanks to dipity.com

Tabo – not so taboo.

Posted on January 18, 2012 by cbebb

plastic tabo

The Philippines is environmentally friendly in many ways. One of these ways is their use of a TABO. What’s a tabo? To be blunt, it is used instead of toilet paper. Pronounced tah-bow, it translates roughly to “water dipper.”

Today tabos are made out of plastic, but in the days before toilets, they were made out of coconut shells. (More environmentally friendly!) It also allows you to use very little water, which can be a very important thing in a Filipino household.

The tabo is a very common household item. It is a part of the culture, so much so that some Filipinos travel with them when going to other countries. Think of the tabo as a smaller, less mechanical bidet. The tabo is actually more useful than a bidet, as it can be used as a vessel to carry water to the bath, the toilet, or to clean. Tabo users might argue that it is more sanitary than paper tissue.

The tabo as an iconic, cultural tool. People that have moved away from the Philippines think of it either with nostalgia, or wish that it was more popular and used in other countries. So, if you’re traveling and you don’t see that big white roll you’re so used to, look around for a little bucket, and there’s your tabo. If you find a tabo in your travels, we suggest you try it. New or different customs can seem odd or scary. But you might as well give it a try; it will be a new experience! Isn’t that what makes life exciting?

Got a case of the Mondays?

Posted on January 16, 2012 by cbebb

Monday is not the most exciting day of the week. In fact, it may be our least favorite. So we’ve come up with a way to look forward to it – dessert. One of our go to ingredients for an exciting recipe is coconut- so we’ve decided BIKO is the perfect dish to feature.
Coconut milk is a popular ingredient in the Philippines for sweets, sauces, and curries. Coconut milk is made from the flesh of the coconut (not the water inside). Since making your own coconut milk would be pretty time consuming, you can buy canned coconut milk here.

Photo by angsarap.net

To ease your guilt (if you have any), here some amazing benefits coconut milk has to offer. It contains nutrients such as potassium, calcium, and chloride. The fruit has vitamins A, B, and C – all great for keeping a strong immune system. Coconut milk keeps skin and blood vessels flexible because it contains cooper. Due to the levels of selenium, it decreases the risk of joint inflammation. It is high in fiber, manganese, iron… We could go on for a while! But one thing we should mention, if you’re drinking pure coconut milk, stick to a small glass; as it is a rich therefore caloric beverage.
Coconut milk is GREAT for desserts. Today we’re making Biko, a popular Filipino dessert. Biko is often made for birthdays and special occasions. It is frequently cooked during Holy Week, but why not try it now and perfect your technique?
Happy Monday.
BIKO
Ingredients:
1. 2 cans of coconut milk
2. water, for cooking
3. 1 box dark brown sugar
4. 6 cups sweet rice

Cooking Directions:
1) While the rice is cooking, grab a large pan or wok and pour the cans of coconut milk and one can of water into it. Cook water and coconut milk over medium heat until it boils then add the brown sugar and stir until it’s nice and sticky. Note: for the water, just use one of the empty coconut milk cans.

2) Cook the sweet rice as you like, in a rice cooker or stovetop.

3) When the rice is cooked, combine and mix well.

TGIF

Posted on January 13, 2012 by cbebb

Photo by brb-eating.com

In case you missed our post a couple months back, we thought we’d mention one of our favorite unique fruits – calamansi. Last time we mentioned some unusual uses for this little fruit, such as covering the odor of fish, getting rid of scars and zits, removing dandruff, and using it as a disinfectant. This sweet bitter fruit serves as a great source of vitamin C, Iron, Calcium and Phosphorus. In case you’re discovering calamansi for the first time, Calamansi are small citrus fruits native to the Philippines that have a sweet bitter taste. Like lemons in the United States, calamansi are juiced for a refreshing cool drink in the hot months.

Even in the cold months, we’re fans of a cool, refreshing cocktail. Upon doing a little research, we discovered that calamansi juice can make great cocktails! If you can’t find fresh calamansi, you can find concentrate here. There’s something about making cocktails at home on a cold Friday night that can be such a fun alternative to going out. You can alter the recipes however you want, and no waiting to order at the bar! Don’t be intimidated by making cocktails at home, it’s very simple.

Here are 2 cocktail recipes that we’re going to try tonight!

Calamansi Whiskey Cocktail

* Makes 2 drinks

6 oz whiskey

Juice of 2-3 calamansi

1 tablespoon honey

Ice

Frozen citrus halves for garnish

(Instructions follow the cocktail recipe)

Combine the ingredients in a cocktail shaker (minus the ice) and stir to dissolve the honey. Add the ice…. Shake, pour, and drink.

Frozen citrus halves: Cut your calamansi in half or into quarters (for larger citrus you may need to go even smaller to make sure they fit in the glass you are using). Wrap the citrus in saran wrap and place in the freezer for at least 4 hours and up to 8. When you are making the drink, unwrap them and garnish your drink! They also make great ice cubes to fancy up your ice water.

Calamansi Cosmo

2 oz Vodka

8 oz Calamansi juice

1 rock of sugar

small sliver of fresh ginger or candied ginger

Cranberry juice

Sprig of mint.

In a shaker add vodka, Calamansi juice, sugar and crushed ginger, add ice and shake. Dip rim of martini glass in water and dip in sugar. Strain into a martini, add a splash of cranberry juice and add the intact rock sugar as garnish along with a sprig of mint.

Yum!

what’s for dinner?

Posted on January 11, 2012 by cbebb

In the mood for something really healthy? We are. But something warm and filling… Today feels like a chicken and broccoli day. This is traditionally a Chinese dish, but you’ve probably had it a hundred times without ever making it yourself. The difference here from most recipes is the ginger, which actually helps to bring out the complex flavors of the broccoli. In addition to being a delicious meal, this vegetable/protein combo is about as good as you can get.
A few encouraging facts about broccoli: Broccoli has vitamin C (which is a cold fighter), magnesium, calcium, vitamin K (great for bones), glucoraphanin (skin damage), and beta-carotene (strengthens the immune system)! The high amount of potassium in this veggie enhances muscle growth and aids the nervous system. Broccoli contains a great amount of fiber, which helps with digestion and lowers blood pressure.

Need we say more? Let’s get cooking!

Ingredients:
1. 1 tablespoon ginger
2. 1 clove garlic, crushed
3. 2 tablespoon brown sugar
4. 1/3 cups soy sauce
5. 1 1/2 pound of chicken (cut in bite size pieces)
6. 1 tablespoon oil
7. 1 bunch broccoli
8. 1 large onion
Cooking Directions:
1) In a large bowl combine ginger, garlic, sugar and soy sauce with a ¼ cup of water, mixing well. Add chicken and marinate chicken in sauce for 10 minutes. Drain chicken making sure to save the marinade for later.

2) In a large skillet or wok, heat oil for cooking. Add marinated chicken in small amounts, preventing crowding, and stir-fry until brown. Set aside. Add broccoli and onion to hot skillet and stir-fry for 1 minute. Add ¼ cup water to skillet, cover and steam until broccoli is tender and crisp. This will take about 3 minutes.

3) Finally, return the chicken to your skillet and add the marinade, heat through and through while stirring. Once mixed and heated, the chicken and broccoli is ready to be served over rice.

TINIKLING

Posted on January 11, 2012 by cbebb

The national dance of the Philippines, Tinikling is the most popular folk dance in the country. In English, Tinikling translates to “bamboo dance.” (Because of the large bamboo poles that are used. Aside from the people dancing, there are two people hitting bamboo poles on the ground in coordination with one or more dancers who step over and in between the poles). The dance is inspired by the movement of the tikling (or heron) bird. The dance imitates the way the bird walks, runs, and jumps. The dancers attempt to re-create the tikling’s grace with their arm movements and fancy footwork avoiding the poles. The dance can be compared to jumping rope.

The dance originated in the Visayan Islands, where according to folklore, it had an unpleasant beginning. Supposedly, when the Spanish invaded, the natives were forced to work for the Spanish in the fields. If workers were too slow, they were sent to stand between to bamboo poles. The poles sometimes had thorns in them. To reprimand the workers, the bamboo poles were snapped together. Instinctually people would jump in our outside of the poles to avoid getting poked in the feet. From far away, those who did this looked like the graceful tikling bird.

Because the dance is so unique and also provides an excellent opportunity for exercise, the dance has spread to other countries. In the US, Tinikling is taught in many elementary school physical education classes. Educators find that teaching the dance is a great way for students to learn about a new culture while being physically active. Tinikling is a great cardio workout, in addition to being a fun challenge. The traditional music is very upbeat, paired with the clapping of the bamboo on the floor, it makes you want to keep hopping!

This awesome dance is all about the footwork. There are three basic Tinikling dance steps: Singles, Doubles, and Hops. These three combined make up all the steps in Tinikling. The singles and doubles refer to the number of feet that will touch the floor at a given step. In singles, only one foot touches the floor while doubles mean both do. Hops mean you cross over the poles to complete one routine of the Tinikling dance. In terms of partnering, the dance can be performed in groups of four, with one couple dancing and the other couple holding the poles. When the couple dancing makes a mistake, the couple operating the bamboo gets to take a turn. While not a competition, it sure raises the stakes and makes the dance exciting!

We’re considering grabbing a few friends and trying the dance tonight.

Image courtesy of www.kababayangpilipino.org

QUESO DE BOLA

Posted on January 6, 2012 by cbebb

available on our website

Remember this colorfully wrapped ball of cheese?

Queso de Bola (from Spanish) is the Filipino name, for Edam cheese. The term literally translates to “ball cheese”. It is a large ball of Dutch cheese covered with red wax. It has a salty, nutty flavor, and is crumbly, comparable to Parmigiano reggiano. It is made in Holland, and shipped to the Philippines. (We suggest trying the Marca Pina brand). The cheese is a favorite part of the Christmas Noche Buena spread. Supposedly the cheese was used as ammo for cannons because it is hard and round, like a cannonball! We would rather eat it. But what if you have more cheese than you know what to do with? In case you can’t decide what to do with your left over Queso de bola, here’s our idea.
* Queso de bola crisps with rosemary, served with fruit, crackers and wine

May we suggest pairing the cheese crisps with cherries, apricots, pears, and apples. Wines that pair well with Queso de Bola are Pinot Gris, Dry Riesling, Champagne, or Shiraz.

Crisps with rosemary…

Prep Time – 10 minutes
Cook Time – 7 minutes
1 cup grated queso de bola
1 teaspoon dried rosemary

Preheat oven to 350°F.
In a bowl, mix cheese and rosemary.
Place 1 tablespoon cheese-herb mixture on lightly greased baking sheet; spread slightly then flatten. Allow a 1-inch space between each flattened crisp. Repeat; making 16 crisps total. Bake for 5 minutes. Cool for 2 minutes.
Turn crisps over. Bake for another one or two minutes or until golden brown. Cool on wire rack.

Place crisps on serving plate with assorted fruit, and pour the wine!

Enjoy.

Eco-Friendly High

Posted on December 16, 2011 by Diana

You probably know that the Philippines is one of the most Eco-conscious countries in the world, did you know it also has a number Eco-conscious schools? The most Eco-conscious of schools right now is the Camarines Sur National High School. This highly accredited and nationally recognized schools is devoted to the teaching and practice of sustainability.

What are they up to?

They have a number of national and local programs specifically focused on developing the skills and knowledge of plant life. They are one of many participants of the War on Waste program; a nationally recognized program to reduce waste and encourage recycling. The school also excels in academics, sports and the arts. Want to know more? Other programs include waste management, an active membership in Project SAVE, and a running several student run organizations that participate in the International Coastal Clean Up.

In 2011 Camarines Sur National High School was named Bicol’s most Eco-friendly school. Its science department is part of the Mt. Isarog preservation by maintaining three hectares of its forest, water and soil. The Mt. Isarog preservation supports the watershed development project of the Metropolitan Naga Water District. This water program involves schools, communities and more in efforts to preserve the water in Naga and its surrounding areas.

If you’re not yet impressed, the list goes on. Personally my head was spinning while reading all the accomplishments of this high school. The Philippines has a great deal of participation in sustainability and this high school is another offering. If you’d like to learn more about the Camarines Sur National High School, start by visiting their website.

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