bunch of nonsense

i think, therefore I am (an RN)

gusto ko ng barbekyu! Abril 12, 2007

Filed under: food for my belly,onli pinoy ken rid dis,yada yada yada — nixinne @ 3:45 hapon

letseng buhay to. ang gusto ko lang naman ay kumain ng barbeque. yung authentic na barbekyu sa pinas. yung nabibili namin sa kanto ng asuncion at lakandula. grabe ginugutom tuloy ako. panis na yata ang kanin sa rice cooker. kailangan na namang mag-saing. ano pa bang ulam na puwede kong kainin? nagluto ako ng ginisang corned beef kahapon. nasa ref naman eh kaya hindi pa napapanis. pero gusto talaga ng barbekyu…

yun bang naaamoy mo yung usok na nagmumula sa pagpapaypay ng nagiihaw. manamis-namis sa pang-amoy at nagpapatagaktak ng pawis mo dahil nakatapat ang kakarag-karag na bentilador sa harap ng ihawan. nakikita ko pa ang tumutulong mamula-mulang sarsa na ipinapahid ng nag-iihaw sa baboy na tinuhog sa stick. naglalaway na ako sa imahe ng barbekyung aking inaasam-asam. hmmm… parang nalalasahan ko na nga sa sobrang kaiisip tungkol dito! nakikini-kinita ko pa habang dahang-dahang inaabot ng matandang nag-iihaw sa aking mga kamay ang barbekyu na medyo sunog pa ng kaunti sa dulo. napapalatak ako habang inaabot ang napakasarap na barbekyu. mainit sa pandama ng aking kamay ang supot ng barbekyu at… ay naku! tumulo pa ang manamis-namis na sarsa nito! ummmm…nakikita ko sa aking gunita na mahigpit ang aking pagkakahawak sa mainit na barbekyu. kailangan ko pang gumawa ng sawsawan at siguraduhin na mainit-init din ang mabangong kanin na milagrosa. naalala ko pa na amoy pandan ito pag naluluto na! kumuha ako ng platito. nagtaktak ng puting suka at toyo. kumuha rin ako ng bawang at akin itong dinikdik sa dikdikan. naamoy ko pa ang amoy ng bawang. matinidi sa pang-amoy ngunit hindi katulad ng sibuyas na aking binabalatan. sumisiring sa aking mga mata ang amoy at ang nakakapagpaiyak na karakter ng sibuyas. naalala ko na masakit sa mata! pero patuloy na ginawa para mabuo ang sawsawang aking ninanais para sa barbekyu. pinagsama-sama ko sa platito ang suka, toyo, bawang, sibuyas, kaunting asin at paminta. nagmamadali akong umupo sa silid kainan. nakataas ang isang paa na tulad ng isang tunay na probinsiyana. pinusisyon ko ang aking hinugasang mga kamay para damputin ang kanin at ang barbekyung aking inaasam asam. sinawsaw ko muna ang barbekyu sa aking malasang sawsawan. nagsabay-sabay sa aking panlasa ang tamis, alat, asim at init ng barbekyu. sinundan ko ito ng medyo malatang kanin . nginuya-nguya ko silang magkakasama sa aking bibig. handang -handa na akong lunukin ang napakasarap na kumbinasyon ng pagkaing pilipino nang …

letse talagang buhay to…nangangalam na ang sikmura ko e nangangarap pa ako ng gising..hay buhay… ang meron lang ako e recipe…bwisit…BWISET!!!

2 lb. pork loin or shoulder
1 tbsp. black pepper
1 c. soy sauce
1 c. vinegar
1 c. brown sugar
1 head of garlic
1 lemon
1 can 7-Up
Chili peppers

 

lens, chicken, and harry Marso 8, 2006

Filed under: english alphabet,food for my belly — nixinne @ 3:54 hapon

i thought i will never find my contact lenses. i think this is my last pair. scary but true. i think ill be going to optometrist this saturday or on monday. to get my eyes checked. i’ve been wearing my geeky looking glasses all week.

i was le tired last night but i cooked some dinner. yep, again…this time it is chicken curry with pineapple. it was very tasty. it was originally taken from the kitchen of DelMonte Kitchenomics. i modified it a lot and i dont think it resembles their dish anymore.
so here is the full recipe.

chicken curry with pineapple chunks

prep time: 15 minutes
cooking time: 20-30 minutes
serves: 4-6 people

ingredients:
2-3 pounds of boneless skinless chicken breasts, cubed
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
4 cloves garlic, crushed
1 medium (50 g) onion, sliced
1 pc laurel leaf (bay leaf)
3 medium potatoes, cut into cubes
1 medium (50 g) red bell pepper, cut into strips
1 cup kakang gata (pure coconut milk)
1 branch leek, cut into strips
1 chucken boullion cube dissolved in 1/2 cup of water
1 jalapeno pepper, cut into pieces
salt and pepper to taste

directions
1. MARINATE chicken in a mixture of reserved pineapple syrup, garlic, onion, laurel leaf and 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt) for 5 minutes. Place in a casserole. Cover and simmer for 10-15 minutes or until chicken is cooked.
2. ADD the remaining ingredients. Simmer for 5-10 minutes. Add jalapeno peppers. Serve hot.

notes
– do not put jalapeno peppers if you do not want it spicy
– put sili leaves if you have them
– serve with rice
– we ate chocolate brownies with bourboun & chocolate icing

we were also chugging down white wines. i love riesling so thats the one that i drank. we a;so watched harry potter and the goblet of fire. the dvd is nto working so it was the playstation that we used to play it. darn. i love harry potter. i need to read that book again!

 

chicken quesadilla, anyone? Marso 7, 2006

Filed under: english alphabet,food for my belly — nixinne @ 6:29 hapon

i loe campbells recipe…i made a delicious chicken quesadilla for lunch today made with campbell’s southwester style pepper jack soup. hmm…yummy…it was very cheesy…of course i did some variations of my own but it was friggin tasty!..mike & mark went back to work after lunch with full bellies! (burp!)

Cheesy Chicken Quesadillas

From: Campbell’s Kitchen
Prep/Cook Time: 20 minutes

Ingredients:
1 lb. skinless, boneless chicken breasts, cut into cubes
1 can (10 3/4 oz.) Campbell’s® Condensed Southwest Style Pepper Jack Soup
1/4 cup water
8 flour tortillas (8″), warmed
Pace® Chunky Salsa

Directions:
1. PREHEAT oven to 425ºF.
2. COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through.
3. SPOON about 1/3 cup chicken mixture on half of each tortilla to within 1/2″ of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
4. BAKE 5 min. or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.

TIP: Serve with Pace® Salsa and Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.

NOTES:
– i added red bellpeppers (finely chopped), scallions (finely chopped), some ground black peppers, mexican shredded cheese and 1 1/2 tbsp of salsa on the mixture afer the chicken were cooked
– in sealing the tortillas, i used raw beaten egg.
– of course i served it with our salad leftovers from last night (with catalina dressing).
– for my drinks: my favorite sweet iced tea

 

polynesian dinner and a movie

Filed under: english alphabet,food for my belly,hobbies in my mind — nixinne @ 4:55 umaga

i went to my apartment today to gather some stuff to bring at mike’s house. i cleaned up my closet, the bedroom, the bathroom and part of the kitchen. everything is either in the living room or the kitchen. the next time i come, i will load all these stuff at the van, give jamie the groceries, clean up the place, and say bye-bye to my home for the past 6 months.

although i have always been with mike in his house, it just feels comfortable to have an apartment for myself. but now that i want to save up soem money to go back to the philippines…i need to save up. this will help me at most until may.

for dinner, i decided to cook. i saw my old campbell’s recipe book and found this recipe. it was pretty easy and i love the vegetables. i just made a few modifications. jamie doesn’t eat pork so i took one big boneless, skinless chicken breast and fried it with the porkchops. aside from the garlic, i also seasoned the chops and the chicken with ground black peppers and aroma seasoning (old bay will be ok to use too). i love vegetables, so i decided to just sprinkle it with some green beans. the dinner was terrific! i just made a tossed salad made up of spinach, raddichio, snow peas, grape tomatoes, cucumber, carrots and yellow onions with catalina salad dressing for appetizer. and for dessert? peach cobbler pie that mark brought home yesterday.

Campbell’s® Polynesian Pork Chops

Prep. time: 5 minutes
Cooking time: 15 min.
Serves: 4

Ingredients
4 boneless pork chops, 3/4″ thick each
1 tsp. garlic powder
1 tbsp. Crisco® Vegetable Oil
1 medium onion, chopped
1 can Campbell’s® Golden Mushroom Soup
1 can (8 oz.) pineapple chunks
1/4 cup water
3 tbsp. soy sauce
1 tbsp. honey
2 cups cooked instant white rice
Sliced green onions

Directions
1. SEASON chops with garlic powder.
2. HEAT oil in skillet. Add chops and cook until browned. Add onion, soup, pineapple with juice, water, soy and honey. Heat to a boil. Cook over low heat 10 min. or until done.
3. SERVE with rice and garnish with green onions.

Tips
Serve with rice, steamed snow peas and carrots. For dessert serve mixed fruit salad.

Author: Campbell’s Kitchen

and for the night finale…me & mike went to bed and watched identity. i love this kind of psychological thriller. it will make you think and use your brains to figure out what was happening, john cusack, ray liotta and alfred molina leads the cast. it was mind boggling. i wonder if it can be true…