Halo halo

I had just finished expressing milk for Swe-cha's afternoon bottle at the daycare tomorrow and was thinking about going to bed when I heard some scraping sounds.

Puzzled, I looked around and saw hubby with the ice shaver.

He looks at me and asks, "bowl or cup ?".

"Bowl," I replied. And it was only after I said it when I realized what he was doing - halo-halo!

How's that for a midnight snack ? We may not go out much but we do have fun at home, I tell ya.

While feasting on our bowls of halo-halo, our conversation included the following statements:
"Ang galing ng nag-imbento ng halo-halo, no ?"
"Mas magaling yung nag-imbento ng kaong!"
"e etong nata-de-coco ? Magaling rin no ? [brings up wikipedia...] Huwaw! Pilipino pala ang nag-imbento ng nata-de-coco!"

Obvious bang amazed na amazed kami ? at medyo mababaw?

*smile*

Sago pudding

I was cleaning out a cabinet and found half a package of tiny, small sago - remnants from long ago. I remember buying a pack ages ago but I don't even remember what I used it for.

I suddenly found myself craving for that mango sago dessert that is so popular in Chinese restaurants. We had some almond jelly in the pantry so I prepared that and refrigerated it, I also dropped by our neighborhood Asian store one day and bought a bottle of pureed mangoes.

I cooked the sago this afternoon and they came out overcooked. I wasn't able to pay as much attention as I was supposed to while cooking it because I was on nanny-duty (hubby had gone out for a haircut).

I mixed it up with a little pureed mangoes but my puree turned out a bit on the sour side - this bottle was probably produced with out-of-season mangies, *boo*. So I rummaged on the cabinet some more and came up with a can of coconut cream, "we're in business," I thought.

Steps:

1. Cooked sago - cook according to package instructions. I didn't have the instructions but this was what I did: boil water in a pot, pour raw sago and let boil till they're partially cooked but still have white centers. Turn off the fire and cover the pot and let it cook some more till the centers are clear, this means that they are already fully cooked. Make sure to stir constantly to prevent the sago from clumping together.

2. Pour sago into jelly molds or little ramekins and let chill in the refrigerator for a couple of hours.

3. To serve, pop sago shapes out of the molds onto a plate and drizzle with mango puree and coconut cream. I have a bit of a sweet tooth so I was very very generous with the coconut cream.

Ang sarap!

I can imagine this combination - sweetened mango and coconut - on some malagkit or suman already. Methinks I'm going to look for a suman recipe next.

I also poured the overcooked sago into little ramekins and popped them in the refrigerator. A couple of hours later, they had set into the molds.

To serve, slide out the sago (it will retain its shape) onto plates and drizzle with mango puree and coconut cream.

Carrot Cake

I got this recipe from my Aunt in California when I visited last June. She was on a carrot cake cooking binge and would cook different batches (she'd be giving most of the cakes away) while she experimented and looked for the best recipe & combination.


Dad isn't too fond of eating sweets but he liked the frosting on this one.

When I got home, I decided to try this out and see if I got the recipe right. This turned out good but yielded a lot of cakes! I will halve the recipe next time I do this so we don't get stuck with carrot cake for several weeks.


I have to give a word of warning to first timers though, shredding carrots is a hard job! My arms were so sore afterwards.


CAKE:
3 cups all purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups shredded carrots
1 cup crushed pineapple
1 tbsp vanilla extract
4 eggs
1/2 cup cooking oil


ICING:
1/3 cup cream cheese
2 cups powdered sugar
1 tbsp butter
1 tbsp vanilla extract
2 tbsp milk
1/2 cup chopped cashews

1. Sift the flour, sugar, salt, baking soda and baking powder.
2. Add eggs, cooking oil and beat for 5 minutes.
3. Grease 13x9 in pan and bake at 350 degrees for 30 to 35 minutes. Stick a toothpick and pull it out, if nothing sticks to the toothpick, your cake is done.