(Yes I know, not quite the same thing, it’s a pun, for the humor impaired.)
See that pot above? I have a smaller version. You can boil water in it, cook rice with it, or soups or stews. I didn’t feel right about migrating to Australia without one (or without a tabo. I use it to rinse out the tub or when cleaning the shower, it’s really good for pouring water where the spigot doesn’t reach.) You can buy them from any market in the Philippines, and even some department store groceries.
This are originally my comments from Larry Correia’s post fisking the flaming idiot who said it was too much for us to expect poor people to cook. If the fool’s hypothetical poor people throw out their whole damn kitchen and all their eating utensils every. single. time. they cook, they are not poor, by any stretch of imagination. Seriously, give the whole fisk a read. It’s totally worth it.
Mocha Chiffon Roll Cake with Mocha Italian Meringue Buttercream
So tomorrow is Brandon’s birthday, and I decided to make a mocha chiffon cake roll using this recipe. It was me trying out new things, all things I haven’t done before: chiffon cake, roll cake and Italian meringue buttercream – all things I was scared to do because they’re easy to mess up. I’m happy to say that my fears were overcome! I’m still not super awesome at frosting the cakes, and the roll wasn’t very smooth in rolling, but from the nibble of crumb that I had, the cake is delicious, and it was sooooo fluffy!!!
It’s a Filipino style mocha cake – there’s no chocolate involved here.
We’re having fried chicken for the lunch; it’s marinating in buttermilk right now; and then I’ll be making cookies and cream cake for Vincent (well, devil’s food sponge with cookies and cream cream cheese frosting.)
What is it about ghosts haunting bathrooms? It’s not something I really understand – I mean, if I was going to haunt someplace as a ghost, a library seems so much more comfortable and interesting, you know? Yet despite that, stories and legends of ghosts haunting bathrooms and toilets abound throughout the world. Or is it just an Asian thing? Maybe it isn’t; I don’t know. I mean, J.K. Rowling put Moaning Myrtle to haunting Hogwarts bathrooms, so maybe the story of ghosts haunting school bathrooms and public loos aren’t just aren’t an Asian ghost encounter thing?
Japan probably has some of the most well documented ones, from the akai-kami, aoi-kami ghost – a ghost who asks ‘red paper or blue paper’? and will either skin you alive or strangle you if you pick one; Hanako the ghost, who is a bit of a cross of the Bloody Mary type of ghost story and ‘schoolgirl who died at school’ story; akaname the filth-licker, a Japanese yokai that dates back to well before the 20th century at least, and the noppera-bo, another yokai that has no face and has been described to also haunt toilets (there’s a story about a woman encountering one in Hawaii, in 1959.) (Note: that blogpost is worth a look at, as it describes that there is no lore in Hawaii that resembles the story; and it seems to folklore that transferred from Japan.)
Ghost stories about bathrooms aren’t something I’ve read about only online though; even when I was going to school there were stories of a nun supposedly haunting the showers in Miriam; as well of course as the stories of a ghost that would peek over the bathroom stall dividers. Every school seemed to have at least one bathroom stall ghost story, regardless of whether or not the school was a Christian or Catholic school, or a secular one. However, stories of ghosts haunting the bathrooms also occur in buildings and edifices other than schools. Continue reading →
This is a lovely, summery dish that goes for a savoury sweet flavour instead of the usual sweet-n-sour. Unusually, it also uses evaporated milk as part of the broth, yet doesn’t end up soured. In the Philippines, we call this pininyahang manok. I think it makes a good midweek dinner; and my kids definitely agree.
When I was a teenager, I encountered deep fried, battered hard boiled eggs for the first time. Mom and I were on our way home one afternoon and I smelled something delicious being fried at a street vendor’s cart. There was a mound of orange bunlike things and he was heating up a couple for another customer. The odd orange tinted things were tokneneng.
Since I was curious, and they would make a fine afternoon merienda, Mom bought some, and selected the seasoned vinegar. We brought them home, eggs soaking in vinegar in plastic bags. After pouring them out into bowls we broke into the eggs with our spoons and swirled the hard yolks into the vinegar before taking a bite.
This story is one I keep thinking I’ve told, for some reason. Yet, I check my logs and there isn’t a record of it, nor a post draft.
This story is one of an experience my husband Rhys had during his first time visiting me in the Philippines when we were newly in a relationship. I had visited him in Australia first; it was his gift to me after I graduated from college; and he decided to visit during his university holidays – which, being December, was our Christmas holidays. We were looking forward to having him experience the fun that was a Filipino New Year.
As Rhys’ flight arrived late in the afternoon, my mother decided that to save on space, it would be she and our driver who would pick him up from the airport. Our car – rather, my brother Al’s car – was a small Kia Pride, which was the butt of many jokes as it frequently required repairs. “Al’s Pride is broken again” We didn’t want to chance it breaking down.
Night had fallen by the time they had reached the subdivision where we lived; and it was also raining, which probably added to the delay in getting back. Continue reading →
Everyone has a favorite type of congee. I love the Filipino version, called arroz caldo, which in typical Filipino form, can be eaten at all times of the day – breakfast, lunch, dinner, or merienda (well, more like a small meal between meals. Hobbits would love us!), or snack or as a side dish or opening item! My family’s version is very garlicky and ginger-y. If you want to reduce the salt, use a low-salt chicken broth and omit the chicken broth cubes. Some folks like putting toasted, crispy garlic and onions on top, or chopped up green onions, or, in my case, cubed, fried tofu. Experiment with toppings if you like, but you might find that my recipe is flavorsome enough.