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Cooking Sessions with my Daughter – Bago Leaves in Coco Milk


Often times, my daughter is  asking  for a  free time with my busy and hectic schedules.  I must admit of  having a guilt feeling for that. Recently, with so much pressures in work, I just realized that my life is not that healthy with several moments wasted for the benefits of others not knowing that I have missed several chances to be with my husband and my kids.

With the guilt feeling I have in my heart, I started to changed my everyday routine by arranging my busy schedules and making it sure to spend more time with my family every weekend.

My daughter loves to cook, she inherit it from me. This day, my daughter and I decided to cook something weird which my mother-in-law had brought from Cuenca, Batangas – the “Bago Leaves”. Actually, I have no idea of how it cooks but, some said it is best cook in coco milk. Oh well, that’s it! With my good instinct in cooking, my daughter and I have decided cooking it in a fusion-cooking-style. With a little magic, Ola! everything ends well… tastes well!

Bago Leaves in Coco Milk has a sweet mild taste. For me, it is better than a filipino traditonal cooking from one of the Bicolanian Specialty – the ‘Gabi Leaves in Coco Milk’. For those who are familiar with the Bago Leaves and have not yet try cooking it in coco milk, you must get into,  I am pretty sure you will loved the taste.

BAGO LEAVES IN COCO MILK

Ingredients:

2 cloves garlic ( finely chopped)

1 large onions ( finely chopped)

1 large tomato ( finely chopped)

2 to 3 siling haba ( chopped into small pieces)

1 tbs. ginger (finely chopped)

3 table spoons of oil

1 teaspoon salt

1 teaspoon Magic Sarap

1/4 teaspoon pepper

1/4 chopped shrimp

1 1/2 cup pure coco milk

2 cups string beans (cut about two inches long)

1 big bowl fresh bago leaves (cut into strips)

Procedures:

1. Saute garlic, onion, ginger, siling haba and tomato into a pan on a medium stove heat.

2. Add the shrimps

3. Add the ground pepper, Magic Sarap and String Beans

4. Cover and Simmer for about 1 minute

5. Add the Bago Leaves and the coco milk

6. Cover and let it simmer for about 15 minutes in a very low heat.

7. Put it in a platter and serve it while hot.

I am what I am!


I Am What I Am
(written by wordsofwacko) 
I may not be good
But I am not bad.
I may not be happy
But I am not sad.I may not be kind
But I am not cruel.I am not a cheat
But I can try to be loyal.

I may not be honest
But I am not a liar.

I may not be a winner
But I am not a loser.

I may not be your friend
But I won’t be your enemy.

I may not console anyone
But I do show some sympathy.

I may not know how to love
But I don’t know how to hate.

I may not do things before time
But I am never late.

I may not be courageous
But I am not gutless.

Things may be difficult for me
But I am not hopeless.

I never give up on things
Without giving it a try.

Every situation to me is
A do-or-die.

I can’t care much about
How people feel I am.

All that I know is
I am what I am!!!

I love you Sir Chief!


For me,  Be Careful with My Heart was the most  exciting Philippine teleserye ever created. No boring moments with every scenes which inspires me  and brings good vibes in the morning before I start my day. Surely, you will be satisfied with the kilig-hit scenes of Sir Chief (Richard Lim) and Yaya Maya (Jodi Sta Maria). I salute the people behind this wonderful and fantastic teleserye. I strongly believed that  Be Careful with my Heart was now a No. 1 Daytime Program in the country. With that, I would like to congratulate all the cast and crew who makes an effort in creating a new-age fairytale kilig-hits daytime teleserye.

Two Thumbs up for all of you who makes my day complete everyday!