LeBen

GWENYTH DORADO Asia's Got Talent GRAND-FINALIST from Philippines Via Public Votes

2015-04-30T16:55:00.001+08:00

FIRST FINALIST. Gwyneth Dorado is the first Filipino to make it to the grand finals of 'Asia's Got Talent.' Photo from Facebook/Gwyneth Dorado

MANILA, Philippines – Ten-year old Filipino singer Gwyneth Dorado made it to the grand finals of Asia’s Got Talent. She is the first Filipino contestant to make it through. (READ: Meet the 2 PH 'Golden Buzzer' acts on 'Asia's Got Talent')

She posted a statement on her Facebook account, and thanked her fans for the support:

"Thank GOD! What a wonderful blessing!

To all those who have tirelessly supported me especially those who have voted me, thank you so much for believing in my talent. I am very grateful for your help!

Philippines, Asia, World! This is it! Your votes and confidence in me have brought me to the finals. I will always give my best for all of you. Thank you very much! Maraming maraming salamat po. I love you all! Mahal ko po kayo!

I am sooooooo happy...." she wrote.

She performed "Nobody's Perfect" by Jessie J in the first round of semi-finals Thursday, April 16.

She was one of the two acts from the Semifinals Night 1 to have made it to the finals, along with Japanese group Triqstar. (READ: Meet the 2 PH 'Golden Buzzer' acts on 'Asia's Got Talent')

The finalists are determined by public vote, wherein audiences at home can vote for their favorite acts to make it through to the finals. Aside from that, the Judges have the opportunity again to use the Golden Buzzer as one unit to send one act straight to the finals.

Filipino group Velasco Brothers were eliminated from the competition. – Rappler.com

Pork Tapa Recipe

2015-03-09T23:44:00.005+08:00

Pork tapa or tapang baboy is another variety of Filipino tapa. Normally we use beef but in this recipe we will use pork. Normally the meat prepared in thin slices and marinated overnight then fry until tender. Tapa is usually serve during breakfast with fried rice and egg, together with achara.

Estimated time of preparation: 10 minutes, (plus marinating time; overnight)
Estimated time of cooking: 10-15 minutes
Good for 3-4 persons

Pork Tapa

Ingredients:
500 grams pork sirloin, sliced thinly
1/4 cup cooking oil
Marinade:
4 cloves garlic, minced
6 tablespoons soy sauce
3 tablespoons lime or calamansi juice
6 tablespoons brown sugar
1 cup soda (optiomal)
salt and pepper to taste
1 teaspoon cayenne pepper(optional)
Procedures:
Part 1
1. In a bowl, combine pork and marinade. Mix well then cover and marinate overnight inside the fridge.
Part 2
1. In a pan, heat cooking oil over low heat then fry marinated pork for 8-10 minutes or until light brown and tender.(Don’t overcooked, meat will become tough).
2. Drain and transfer to serving plate. Serve with slice of tomatoes or cucumber, fried rice and fried egg.

2013-11-17T01:09:00.003+08:00

Donations and Volunteers for the Typhoon Yolanda relief effort

Where and how to donate
Cash donations through DSWD:

Via Land Bank of the Philippines (Batasan Branch)
- Contact person: Ms. Fe Catalina at +63 918-628-1897
- Peso Current Account No. 3122-1011-84
- US Dollar Savings Account No. 3124-0055-81, swift code TLBPPHMMXXX
Via G Cash – http://disaster.dswd.gov.ph/online-donation/gcash
Via Credit Card or Online – http://disaster.dswd.gov.ph/online-donation/

In-kind donations may be dropped off at any of the following locations:

Ateneo de Manila University, Katipunan Avenue, Loyola Heights, Quezon City 1108
De La Salle University, 2401 Taft Avenue, Manila 1004

Contact person: Mr. Charles Kevin Ronda at +63 905-342-7647
Other contact details:
International and local donations (DSWD):

Usec. Angelita Medel at +63 928-550-0532
Asec. Ted Romo at +63 947-996-1785
Dir. Resty Macuto at +63 16-428-6557

International donations (DFA):

Asec. Gary Domingo at +63 917-866-4297
Ms. Rachel Oronce at +63 903-820-7123

What type of goods to donate

Food (nonperishable goods, canned goods, ready-to-eat, does not require water to cook)
Bottled water
Basic medicine (e.g., paracetamol, for dehydration, for diarrhea)
Clothes (fresh, comfortable, new underwear)
Toiletries
Blankets
Tents

How to volunteer
Interested volunteers who wish to assist in the repacking of goods in NCR may contact the following numbers:

DSWD NROC hotlines: (02)852-8081 / (02)851-2681 / (02)511-1259
DSWD hotline: (02)459-2131

Note: Schedule by group of at least 5 members.
Repacking sites are the following:

Site	Address
DSWD NROC (National Resource Operations Center)	NAIA Chapel Road, Pasay City(at the back of CAAP)
Cargohaus	Ground Floor, Cargohaus Building,NAIA Complex, Barangay VitalezParañaque City 1700
Villamor Air Base	Pasay City 1309
Ninoy Aquino Stadium (formerly Rizal Stadium)	M. Adriatico St., cor. Leveriza St., Rizal Memorial Sports Complex, Manila

Who to contact or where to look for missing relatives

Google person finder: http://google.org/personfinder/2013-yolanda
Philippine National Red Cross: https://docs.google.com/forms/d/16aq0AH-OnEE_bM53iL5qInqHPZ28lntEXPs-rS01a88/viewform
Official Gazette List of Casualties: http://www.gov.ph/crisis-response/updates-typhoon-yolanda/casualties/

Who to contact to request for relief operations in areas not yet reached by the government

DSWD NROC hotlines: (02)851-2681 / (02)852-8081 / (02)511-1259
DSWD Twitter account: @dswdserves

Where to check for updates
Official Gazette

Website: http://www.gov.ph/crisis-response/updates-typhoon-yolanda/
Twitter account: @govph
Facebook: https://www.facebook.com/govph

NDRRMC

Website: http://www.ndrrmc.gov.ph/
Twitter account: @ndrrmc_opcen

DSWD

Website: http://www.dswd.gov.ph/
Twitter account: @dswdserves

DOST Project NOAH

Website: http://noah.dost.gov.ph/
Twitter account: @projectnoah

DOST PAGASA

Website: http://www.pagasa.dost.gov.ph/
Twitter account: @dost_pagasa

Chocolate Chiffon Cake Recipe

2013-11-17T00:54:00.002+08:00

Chocolate Chiffon Cake

5 large eggs plus one additional small egg white

1 1/2 cup (150 grams) sifted cake flour

1/2 cup unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 cup + 2 tablespoon (225 grams) granulated white sugar, divided

1 1/2 teaspoons (6 grams) baking powder

(0.75 gram) baking soda

1/2 teaspoon salt

1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)

(135 ml) freshly brewed coffee or water, at room temperature

1 1/2 teaspoons pure vanilla extract

1/3 teaspoon cream of tartar (optional)

Chocolate Glaze

4.5 ounces (135 grams) semi sweet chocolate, chopped

3 tablespoons (42.75 grams) butter, diced

1 3/4 tablespoons light corn syrup (liquid glucose or golden syrup)

3/4 tablespoon liqueur (optional) (I like to use Frangelico or a coffee flavored liqueur)

Mocha Filling

1/2 teaspoon pure vanilla extract

1/4 cup (50 grams) white sugar

2 tablespoons (15 grams) unsweetened cocoa powder or melted dark chocolate

1 teaspoon (2 grams) instant coffee powder

1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content) or cold all purpose cream

Chocolate Chiffon Cake:

Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25 cm) tube pan.
In a large bowl sift the flour with the cocoa powder, (112.5 grams) granulated white sugar, baking powder, baking soda, and salt.
In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Make a well in the center of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar (if using) until soft peaks form. Gradually beat in the remaining 1/2 cup + 1tbsp (112.5 grams) of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased tube pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 55 - 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter. Let the cake cool completely (about 1 1/2 hours). To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. Place the bottom layer on your serving plate and spread with about 3/4 cup (180 ml) of the cream filling. Gently place the top layer on the filling. Next, pour the chocolate glaze over the top of the cake letting it flow down the sides. Then with a knife or spatula spread the glaze over the sides of the cake. Place the rest of the filling in a piping bag and pipe a decorative border around the top of the cake .. I like to refrigerate the cake overnight before serving. The cake can be covered and stored in the refrigerator for about 4 days.

Chocolate Glaze:
Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the liqueur, and let cool slightly.

Mocha Filling:
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients, minus the cream, in the bowl. Stir about 2 tablespoons of the cream into the mixture. Add the rest of the cold cream and beat just until stiff peaks form.
Serves about 9 - 12

Jollibee Chicken Joy Recipe

2011-01-07T14:52:00.000+08:00

1 kl. Chicken - cut into pcs
4 pcs of Kalamansi
5 cloves of garlic
Seasoning ( ginisa mix or magic sarap or namnam)
Salt
Black Pepper

1/8 kl of Cornstarch
1/8 kl Flour
5 spice powder
Breadcrumbs (optional)
1 Egg - beat - optional

Oil - for deep frying

Mix chicken, garlic, kalamansi and season it with salt, seasoning & black pepper.
Cover it then put in the refrigerator to marinate for 30min-2hour.

Mix cornstarch, flour, breadcrumbs & 5spice powder,. season it with a pinch of salt then add seasoning.

Beat the egg, season with pinch of salt & seasoning.

Then heat the oil and dip chicken into egg then rolled over into conrstarch. Deep fry the chicken, turn the heat to minimum level until golden brown. If you want a juicy Fried Chicken Joy dont over cooked it.

Note:
You don't need to boil or simmer your chicken to have a tender juicy fried chicken just cooked it in low-medium(inbetween) heat.