Monday, June 11, 2012

Number 5... 135 and Counting ^___^

Another month anniversary to us! We used to have quality time celebrating this day when we were younger. Since we are so busy with our work today that makes it different but I still find time to make a simple gift for him. This one is new I never made this for the past 11 years. YEAH! I cooked! Imagine?!?!

I don't know how to call my recipe I saw this on Kris TV the ground pork, the rice... and I don't know the other ingredients so what I did was I opened the fridge and see what ingredients that will complete my recipe. WEIRD!
My ingredients: VERY SIMPLE! fyi, I didn't used the cooking oil only the butter 
Me: Cam whoriiiiiiiiiiiiiiiiiing =)

Almost done =)

Finished!!!! Done! Done! Done!

He was home by lunch and ate them all hehehe... Not bad for beginners huh! I made 4 servings of this... For my mother-in-law, for my hubby, for me and my mom  *___*





Thursday, June 7, 2012

Fr. Bong Monares: The Season of Priest Transfer

Every 3 or 5 yrs, the Catholic Dioceses are facing their challenges through transferring of priest from one parish to another. They are being appointed and turned over to their respective parish by the Bishop. For the first time I was able to witness and accompany Fr. Bong Monares to the parish where he was appointed for another term. Sadness, emotional feelings and tears were seen before we traveled especially to the faithful parishioners and his friends. Even though they already knew from the beginning that there will be day to say goodbye and Yeah! for the people close to him sometimes it's hard to let go but all you need to do is cry and smile at the end. While observing, I saw him smiling and joking before we left but I believe that it is not easy for him too because he served in the parish with full dedication , love and we were bonded as a family.

From left to right: Eddie, Lando, Kuya Jun, Me, Nonoy, Fr. Bong, Mader and Weng-weng
Photo taken outside the entrance of Bamboo, New Bataan


Last June 2, 2012.  We joined the trip to New Bataan (Fr. Bong's new appointed parish) together with some parishioner's of San Isidro Parish. I would like to take the opportunity to express my warmest THANK YOU to Fr. Bong Monares for accepting our invitation to be our celebrant during our wedding. Thank you so much for being our friend, our priest and family! You became God's instrument to bless us as husband and wife... Time may fly so fast but the beginning of our love story will remain and it will always start with the day you blessed us.

The couple with Fr. Bong on white t-shirt

Good Luck Fr. Bong to your new assignment and God Bless you always! Thank you so much!

Tuesday, June 5, 2012

My First Perfect Yema

When I was in elementary and high school, I spend half of my daily allowance just to buy this sweet slimy thing hehehe.... I have been trying to make a perfect Yema since then but I cannot come up with the right color, right texture and right softness. After how many years, FINALLY! hahaha I made one! My first ever Perfect Yema!!! Thanks to me for experimenting hehehe. I still have to improve it but for now this one is the best! I'll share to you my super simple recipe for beginners only hahahaha and for professionals 'never laugh at me because you were once an ignorant too hehehe'.

My Ingredients:
~1 can of condensed milk (any brand will do)
~2 egg yolks (you can make it 3, 4... whatever you want just experiment too haha)
~37.5grams cornstarch (I think flour will do, I will try it next time. It's up to you how many grams you will put just experiment but for me I used half of the 75g cornstarch that I bought in the grocery store)
~3 tbsp olive oil (any oil will do as long as healthy ^_^ if your oil is not healthy make it 2tbps haha)
~little sugar (hehehe it's up to you really!)
~1 cup of love on what you are doing 


How To:

Mix well all the ingredients in a bowl.
Preheat frying pan and then put the mixture and stir constantly.
The mixture is ready when the color is brownish and can form balls.
Prepare a plate and cover it with Choice Cling Wrap (cheapest microwavable plastic) so that it would be easy for you to get and make cute balls then put the mixture there. Don't worry the mixture will be fine with cling wrap just let it cool first before you start making balls out of it. 
P.S. you can also put little peanut I ate some with that too.
Happy Making!!!

Roll it in the sugar if you want and for better and yummy appearance!
The serving will depends on the size of your balls.
HERE'S MY YUMMY YUMMY YUMMY FINISH PRODUCTS!!!
This is the easiest delicacy I've made hahaha... I gave some to my nephew and cousins, to my mother-in-law. My hubby and his beer mate ate the rest. They all said it's delicious. See??? Not bad for beginners huh!


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I will also try this other Yema recipe which I found over the internet:

Ingredients
6 egg yolks
1 (396 g) can sweetened condensed milk
1 teaspoon vanilla essence
200g sugar
Different coloured cellophane paper, cut into 10x10cm squares for wrapping
Procedure in making yema
1. In a large pot, mix the egg yolks, condensed milk and vanilla until well blended.
2. Bring to a boil, then reduce to low heat to prevent the mixture from burning. Stir constantly.
3. The mixture is ready when it forms a ball. Let cool. When cooled, form the mixture into balls about 2 to 3 cm in diameter.
4. In a small pot, caramelize the sugar over low heat until it is all melted.
5. Drop the balls one by one into the pot and coat completely with the caramel. Once coated, pick up each ball with a toothpick. Set aside to cool.
6. When cooled, wrap the balls in cellophane and twist both ends to secure.