the canDIshhh tales

ANSON SUPERMARKET - Grocery delivery!!

noreply@blogger.com (Didi) — Thu, 23 Apr 2020 23:00:00 +0000

Sharing is caring, so we can't keep it a secret any longer. THIS is where we get out groceries! Well, Anson Supermarket has been where we have been purchasing all of our kids' diapers! From Kailee to Connor to Shobe! Yes, yes, yes!

A week into the lockdown, it just occurred to us that we can get our groceries from them - but then we thought, we didn't want to force them to do it - after all it's a different time now. But when we asked and they said yes, it was like we won the lottery. We sent out our list - a very VERY SPECIFIC list and voila after a day or two (we weren't in a rush) they told us to schedule a pick up. Please remember that I am sharing this with you guys because I believe so much in the saying 'sharing is caring'. Please be mindful of your language and respect those who will call or message you about your orders. Also note that some items might NOT be available - so manage your expectations.

They're a full functioning supermarket ha. They have meats from Monterey, veggies, fruits, canned good, household items, bigas and etc.

www.ansonsupermart.com/order

#CookingQuest: Winter Melon Soup ala Didi #EnhancedCommunity

noreply@blogger.com (Didi) — Thu, 23 Apr 2020 06:16:00 +0000

One of the things that gets ooohs and aaaahs in a chinese restaurant is the #WinterMelonSoup. You may ask why? Well because with this soup, restaurants use the winter melon itself as a huge bowl to serve the soup! It's a sight to see as you'll be amazed how they were able to pull it off. You'll see the whole winter melon, and then suddenly they're take out the top part and when you peek in, the soup is inside together with meat bits and other veggies! My mom has tried it at home, and I remember her being nervous that the winter melon doesn't break apart, kunde sira ang presentation!

So during this #EnhancedCommunityQuarantine, I chanced upon Theo's Farm that they have winter melon, so I ordered. When I saw it - I knew I wouldn't be able to pull off the carving and serving the winter melon. It actually made the preparation easier. I had to ask my mom, and she told me to steam the winter melon to soften it. Honestly, I don't think I can wait that long to steam it soft. I'm sure it's a long process and the idea didn't sit well with me. So I had to improvise.

INSTANT POT! Yes, it just suddenly occurred to me that I can use that instead of steaming. But how? I wasn't sure what to do, so I just took a chance. I washed the winter melon clean. Scrubbed the wintermelon's skin making sure it's really really clean. When it was clean enough, I cut the winter melon into half (crosswise) and then another half (lengthwise) and finally, I took out all the seeds. I chose to put just water in the IP, made sure there was enough water to submerge the cut up winter melons. I placed them in the IP, locked it and pressed the Pressure Cook.

I was honestly nervous because I had no expectations. Well, I was afraid that the winter melon will explode inside, but wished that it wont. Anyway, when the timer went off, I did the manual quick pressure release (I do this all the time as I would like to save time) and when I opened it, the winter melon looked a bit wrinkly. I used a huge fork to take it out - I learned the hard way that it was really soft because the soft winter melon fell back down in the pot! So now, remember to use two utensils to take it out as it's very very VERY soft. When I took it out, I saw how soft it was, it was so easy to scrape out the winter melon from the skin! I know what you're thinking - isasama narin ba yung skin? I thought about that long and hard but decided to forego the skin. So I easily scrapped the skin off. Do not throw out the broth, well you can - but I didn't. Sayang the juices! haha..

Traditionally, the winter melon should be bite sized cuts - but because it was really really soft, I just decided to mash it into random pieces. Hahaha!! Sorry, but that's how I cook - I adjust my process as I go along. I add the mashed pieces back into the broth, throw in chicken bits and mushrooms. Lock the lid again and hit the Porridge button which was 20minutes. You can use the Soup or Stew or the Pressure Cook again - but I just needed the time 20 minutes because I was in a hurry. Hahaha!!

It came out to this:

Success? Well, heck yeah! This was my first time to make it and I loved the clean broth! See below my recipe:

WINTER MELON SOUP ala Didi

Winter Melon (any size you can get your hands on)
Chicken Fillet (breast or thighs)
Shitake Mushroom (or any mushroom)
Chicken Cubes/Powder/Broth
Water

Step 1
Pour water (in hindsight, I think I should have put chicken broth in the IP, maybe you can try it?) in the IP just enough to half submerge the winter melon cut ups. Hit the Pressure Cook button and wait.

Step 2
Cut up the chicken to small bits (unless you want them a bit bigger)
Mix in some shaoxing wine and Lee Kum Kee Premium Soy Sauce (not a lot ha..)
Pan fry a bit (well, that's what I did! Hahaha.. just toss them for a good minute or two)
Set aside

Step 3
Cut up mushrooms to smaller bits (I think you can use the button mushrooms, but I think there will be a variation in taste)
In all honesty, you can add whatever you want, but consider what the taste outcome will be like if you add them.

Step 4
Do manual pressure release if the timer's up. Take out the winter melon carefully - use two utensils as the winter melon is super soft na at this point. Use a spoon to scrape out the winter melon from the skin. Do this carefully. You know, I thought about just mashing them all up - but I did not, but maybe you can? I just don't know if there will be a bitter taste though. But I guess the safer way is to discard the skin of the winter melon. Mash the winter melon meat.

NOTE: You can choose to discard the winter melon broth, but I didn't - Hahahahah!!

Step 5
Drop in 1 Chicken Cube (you can use chicken powder, add a little at a time and taste the broth)
Add in the slightly cooked chicken bits and the mushrooms.
Add in the mashed winter melon meat too!

Step 6
Put back the cover, lock it and then press PORRIDGE. I chose this because the time is just 20minutes. But if you have time to spare, I think you can try the pressure cook with 35 minutes.

Serve and enjoooooy!!

This is a very basic recipe that you can tweak to your liking. This is a very clean and clear soup and I was so happy with the outcome. I hope you enjoy yours as well!!!

#CookingQuest: Chicken Stir Fry

noreply@blogger.com (Didi) — Wed, 22 Apr 2020 02:30:00 +0000

When I was little, I used to see my mom, guama and aunt cook in the kitchen. I found it amazing, that they have this idea in their heads on what to cook for us. I remember my guama had small bits of plastic that when opened contained shirmp and cooked pork fat. I asked her what it was for, and she told me that it was to add 'flavor' to the dish whatever it was. I don't remember seeing her look at any cook book or a paper with recipe. She just whipped them all up!

When I got older, I became interested in baking - baking because I was afraid of splattering oil. So I stuck to baking for a while. It was only when I got married that I had to dive in and cook. When my Panget and I were newly married, we didn't have a helper during the weekend, so I had to step up. There were times that we didn't have a helper at all (we borrowed my mom's helper to clean), so I had to do all the cooking. It was there that I learned to whip something up with just ingredients that I saw in the ref, pantry and kitchen. There was no clear cut recipe as I was winging it all the time. One of my favorite dishes to make is this Chicken Stir Fry, I'm sharing my recipe!

Chicken Stir Fry

1 large onion sliced (you can use smaller onions, but I like onions kasi)

2 cloves Garlic (pounded, I honestly use more because I like garlic!)

Cut up chicken fillets (I prefer thighs, but you can use breast fillets)

Lee Kum Kee Premium Soy Sauce

Shao Xing Wine

Cornstarch

I don't have exact measurements so just wing it!

Step 1

In a bowl, put the cut up chicken, add a little cornstarch maybe a teaspoon to coat the chicken (my mom taught me this, she says the chicken becomes softer - and it does! Plus it thickens the sauce!),

Pour the Lee Kum Kee Premium Soy Sauce (maybe 1 Tablespoon?) and also a tablespoon of Shao Xing wine. Mix it up and set aside.

Step 2

Heat your pan with oil, then cook the onions.

You can cook it through and through, or you can wait a minute or so. I like my onions with a bite, so after counting 30 seconds, I add the chicken with the marinade.

Step 3

Stir fry, just keep on stiring it.

You will notice that the chicken might be dry - you can add more soy sauce and shao xing wine. Taste and add so you'll know when to stop.

Don't worry about it being salty, it wont' be as the recipe didn't call of any salt.

I usually add more soy sauce and wine

Step 4

Add the pounded garlic.

Stir fry some more, maybe a minute.

Serve and enjoy!!

I like how I didn't need to add salt to the dish because the soy sauce more than made up for it. As for the sweetness, it was balanced by the shao xing wine. Easy peasy, right?

For variation, you can use pork and you may also add red/green bell peppers

You may season with black pepper if you like

#LeeKumKeePremiumSoySauce & #ShaoXingWine - my FAVORITE ingredients this #EnhancedCommunityQuarantine!

noreply@blogger.com (Didi) — Tue, 21 Apr 2020 03:33:00 +0000

We've been on lockdown for a month now. And what is it that I realized? Quality ingredients are very important when it comes to cooking for my family's meals. I realized that there were ingredients that i took for granted before this lockdown. Since I'm cooking everyday, I have played favorites with certain brands.

Introducing, my FAVORITE lockdown cooking ingredients!

LEE KUM KEE PREMIUM SOY SAUCE

This has got to be my FAVORITE kitchen staple. The taste is very clean and stable. I say clean because comparing it to our local soy sauce brands - this tastes really different! It's not very salty and the taste is - really different! I have decide to buy this in the liter packages because I use so much of it in my cooking. A little goes a long way when marinading and when cooking. I say the taste is stable, because the product doesn't need a quick shake to combine the flavors - you won't see ANY form of residue at the bottom of the bottle! It's how I know that quality ingredients were used to make the premium soy sauce. This is my favorite brand!!

I use it to whip up random dishes, pour a little and the dishes come alive with flavor! I also use this as marinate - I learned from an IG friend to use Sprite and LKK Premium Soy Sauce and it tastes magical! OMGosh! Try it! No need to season with salt, the balance is perfect! I swear, it's such a versatile ingredient. Try a small bottle if you will and you won't go back to your local brands (well, you need to use the local brands for the Pinoy Adobo!)

SHAOXING WINE

I always thought, all chinese cooking wines were created equal. I was wrong! My kitchen staple was the Chinese Rice Wine - I always bought this and used this. It was my brother who told me to try #ShaoXingWine, he said it will make a huge difference in the dish. My mom and I honestly dismissed it, but we bought a bottle to try. I was only able to try it during the lockdown and it was AMAZING! I can't recommend a brand because there are so many out there, but this one was what we got from a Chinese grocery store.

I would pour #ShaoXingWine in ALL of my stir fry dishes and they taste so good! Connor especially loves my Chicken Thigh Fillet Stir Fry and would ask for it all the time. We're both creatures of habit, and we can eat the same dish over and over again. Hahaha!!

These are two ingredient that I have a love affair with during this lockdown. I've used it to make Taiwanese Beef Noodle, Braised Beef dish, Braised Pork and so many other dishes.

I hope you can try them out and taste the difference!

#EnhancedComminityQuarantine: Veggie, Seafood and Meat suppliers

noreply@blogger.com (Didi) — Fri, 17 Apr 2020 00:48:00 +0000

When the idea of an #EnhancedCommunityQuarantine was brought up, my Panget told me that we should stock up on food and some essentials. I guess essentials mean different things to people because we were alarmed that people started buying a LOT of bathroom tissues! But I guess priorities are aligned differently. But who are we to judge, right?

What I have learned with this #ECQ is to look for reliable suppliers. Before the lockdown occurred, I was lucky to have found a seafood supplier - Malabon Fresh. I just found them on #Instagram. I tried them and was very happy with the service. I guess it was meant to be because they are now my ONLY seafood supplier. Fast forward to when the lockdown began, I was lucky enough to be included in a Veggie delivery group. The prices were fair and I loved that you just need to message them your order and voila - it gets delivered the next day! This particular group became a community and so many others joined. There are really good souls in the planet because a few customers stepped up to help the supplier. It was a true to life bayanihan spirit because, strangers practically helped the veggie supplier out to organize their orders. Until now, I am still ordering from them. As for the meat supplier, it just so happened that a friend sent a screenshot of an intstagram account of a meat supplier, I tried them out and was very very happy with the products.

I am sharing them to my readers because I believe that sharing is caring. Please be respectful to them and extend them your patience. Remember, they have the right to refuse to serve you if are disrespectful. We live a different time now, and so kindness and trust goes a long long way.
So who are they?? Here they are!!

MALABON FRESH

Seafood Supplier

Joy and Jigger are a husband and wife team. I discovered them in Instagram before the lockdown happened. I was looking for halaan and I asked for their price and found it very very reasonable. When the package arrived at home, it was packed neatly and the halaan was very fresh. I ordered again and then during the lockdown, I ordered again for my household and my inlaws. We're very happy with them.

What I like about them is that they pack their seafood properly - and it's cleaned already!

Please extend your patience when messaging them as they are handling quite a number of customers. We live is a different time now and we all have to be reasonable and understanding. These people risk their lives to continue serving us.

THEO'S HOLISTIC FARM

Veggie Supplier

I was added by a friend to the group, first we were less than 200 members and then it ballooned to a thousand. Dennis and Edith are still serving those who order. They have met a few setbacks but are overcoming them one by one. Their system in ordering is still a work in progress but I'm quite happy with the produce delivered to me. I do understand that there are some who are unhappy with the quality of their orders, but I am very lucky with mine. I guess, it's really a risk. There are a lot of veggie suppliers out there, but I am a creature of habit, so I just return to my trusted suppliers. I would message them personally for complaints, but that's just me.

URBAN MEATS

Meat Supplier

I was desperate and my supplier of choice had decided to stop taking orders. A friend just sent a screen shot of their IG account and I just took a chance and ordered. Price wise I thought it was higher than others that I've seen. But when my orders arrived, I was very impressed to see that the meats were packed NEATLY and LABELLED properly. It was labelled per pack, mind you - in bold readable letters. Their beef belly sukiyaki is good, it honestly looked rubbery (because of the cut) and I was nervouce, but when I cooked #gyudon and ate it, it was perfect! It wasn't rubbery at all, the beef and fat ratio was just perfect. Their liempo, lechon kawali, pork steak and ground pork were very good. Walang amoy! The taste is very very malinis! When this lockdown is over, I will not buy in the supermarket na, I'll just order directly from them. I swear their meats are goooood!!! I'm a very very happy customer!

Again, these are my trusted suppliers, so please extend them your respect and patience.

Please do not anymore bargain or be picky. Let's just be happy that they're doing that they are doing to assist us in this trying time.

THANK YOU Joy & Jigger, Dennis & Edith, and Candice.

THANK YOU TALAGA!

#CookingQuest: Instantpot Taiwanese Beef Noodle Soup

noreply@blogger.com (Didi) — Tue, 14 Apr 2020 02:09:00 +0000

My #Instantpot has been hidden in the storage room for a while now. But because of the current #EnhancedCommunityQuarantine - I decided to utilize the piece of machine. My Panget got this IP for me two years ago, and you can count with your fingers how many time I've used it since then. It's a great machine, but I make sure that it is, who uses it and no one else. First off, it's 110volts since we got it from Amazon. Instantpot is available locally via Focus Global, the same distributor for Kitchen Aid and Coleman products, you can find them on Instagram - InstantpotPH.

Anyway, I'll get straight to the point - you'll see below my recipe for the Instantpot Taiwanese Beef Noodle Soup. I tweaked it a bit because not all ingredients were available in my pantry:

Taiwanese Beef Noodle Soup
1 kilo Beef (I used Brisket, I always use this! I think with the IP, you can use any cut of beef)
3 slices of Ginger
8 cloves of Garlic (pounded)
5 1-inch Onion Leeks (you can put as many or as little, I like leeks kasi)
1 large Onion (wedge)
2 large Tomatoes (wedge)
1-2 Tablespoon Tomato Paste (try 1T first and if you're unhappy with the taste, add another 1T)
2 teaspoons Sugar (you may add or lessen depending on your taste)
1/2 cup Lee Kum Kee Premium Soy Sauce (I prefer this brand, I swear it makes a difference!)
1/2 cup Shaoxing Wine
1-2 pieces of Beef Cube
4-5 whole pieces of Star Anise
3-4 pieces of big Bay Leaves
1/4 teaspoon of Five Spice Powder
1/4 teaspoon Black Pepper
1/4 teaspoon Cinnamon (If you have 1 stick, then use the stick)

Turn on your Instantpot and press SAUTE.
Wait for it to turn HOT and then
1. Add oil, saute in this order - GINGER, Garlic, SCALLIONS and onions.
2. Add the pieces of beef and wait until a little brown
3. Add the tomato, tomato paste, sugar, soy sauce and shaoxing wine.
4. Pour 6 cups of water into the pot (you can add 1 piece of Beef Cube)
5. Add the star anise, bay leaves, five spice powder, black pepper and cinnamon
6. Wait for it to boil (while still on the Saute setting) when it's boiling press CANCEL
7. Then press PRESSURE COOK and add the time to 40 minutes.
Wait for 40 minutes for IP to do it's magic.

I like the time 40minutes because I know for sure that the meat will come out very soft. Once the steam release is done, mix it and taste the soup. Make sure to be CAREFUL because the soup will be very very hot! Beef tends to emit more oil, so if you're not careful - you might burn your lips and tongue.

Taste it and adjust it to your preference. You may add more water if the soup is very rich. You may add more salt if you feel it lacks saltiness (as the recipe doesn't call for any salt). You can also add a piece of beef cube to taste or soy sauce and shaoxing wine. It really depends on how you want it.

I HIGHLY recommend that using Lee Kum Kee Premium Soy Sauce because the taste is cleaner. Soy sauce can make and break a dish, and that is why I am openly recommending this brand. I have tried and tested quite a few soy sauce brands and none has come close to #LeeKumKeePremiumSoySauce . As for the Shaoxing Wine, you may opt for any brand - I just get whatever brand I see in the Chinese store, hahaha!! You can add chili paste for that 'kick', I just add it on our personal bowls as I have kids that don't like spice.

As for the noodles, I prefer the Guan Miao Noodles. But if this is not available, any kind of noodles will do.

Try this and let me know how yours turn out!

#EnhancedCommunityQuarantine: Haircut

noreply@blogger.com (Didi) — Mon, 13 Apr 2020 03:33:00 +0000

I am one who is not very sensitive on the length of hair because I just tie them in a ponytail. You can count with your fingers the number of times I've had my hair down. I simply don't like my hair on my face. I wish I can pull off the pixie cut, unfortunately - my face is very round, so - well, it won't look as 'pretty' on me.

Before the lockdown happened, my Panget and the kids had their hairs cut. I remember when I used to sport the pixie cut, that I would go to the salon EVERY month to have my 'cut' maintained properly. So I know that for those sporting shorter hair - well, they know the different two to three weeks make to their hair.

But since we're all on #EnhancedCommunityQuarantine there are no salons nor barber shops that are open for service. So what is the solution? Do the haircut ourselves! If you ask me, I wouldn't really dare because, IT'S EFFING HAIR! Your hair is something personal to you, it's not some random thing that you will have a stranger do. You ONLY go to your trusted hair stylist of barber. Bottom line, it's really a trust issue between you and the person that cuts your hair.

My Panget has been floating the idea of having me cut his hair. I have dismissed it ALWAYS when he brings it up. I tell you, I will NOT do it. I really won't! I'm honestly scared of the repercussions. What if it's so ugly? What if I make a mistake? So many what if's really.

But then my Panget was able to borrow a clipper. And it was there. We first tried Connor's hair - and it wasn't so bad. It was a team effort really. What I didn't know was what was in store for me, while I cut my Panget's hair.

He sat down. Put a towel around his neck and just told me - just it cut, make it shorter, I don't mind. But I mind. I was looking at his hair - and just looking at it, with the clipper on my right hand. And for the first time in my life (since this quarantine), I didn't know how to start and what to do. It took me minutes before I got started. My Panget I felt was getting impatient because nothing was happening. I had so many voices in my head saying to do this, do that, clip this, clip that, start there - no start here. My thoughts were a mess, I had no one game plan. AND I HATED THAT FEELING.

This is one task that you don't go into battle without a game plan. But I didn't have one. I was looking at the clipper, I was looking at my Panget's head of hair, I was visualizing that should be done, and I was scared. It was a roller coaster of emotions and I stood there, frozen for a while. My kids were looking at me wonder why I was standing still. My Panget looking up to me saying 'Bakit di ka pa naguumpisa?'

And then I did. I clipped and nipped - I started with the hair on the back of his head. I kept swapping the clipper number. I didn't know what to do! No amount of youtube videos can explain what was going through my head. What should have been an 'easy' task - was one of the hardest things for me to do. It took quite a while for me to get done. I kept asking my Panget to look in the mirror to see if I cut his hair correctly. He always came back to the chair saying 'bawasan mo pa'.

I swear, it's NOT easy to just 'bawasan mo pa' in my head was a voice screaming 'ANO PA ANG IBABAWAS KO?! ANG IKSI NA!' I felt pressured, very very pressured.

I was nervous, I was shaky, I was scared. I didn't know what to do. But I pushed and did it anyway. When my Panget finally said, it was okay - I sat down, did one deep breath and I started to cry.

Tears just fell and I was crying. I just sat there and cried quietly. My kids were confused! I didn't know that cutting someone else's hair was emotionally draining. I can't explain it, but it just was! It was something that I didn't expect to bring out such a heavy emotion. It took out so much energy from me - and to think I just spent an hour on it.

My Panget was quite happy with the outcome, he thanked me for cutting his hair. I got hugs from my kids but the heavy feeling was still there. I swear, it was an emotional journey - something I can't explain.

#EnhancedCommunityQuarantine: When everyone relies on ME

noreply@blogger.com (Didi) — Fri, 10 Apr 2020 06:46:00 +0000

I am a woman.

A wife, a mother, a daughter, a daughter in law and a friend.

My role in this world has not stopped evolving as I age. Honestly, I question it most of the time. Does my role end at some point? Honest truth? It NEVER ends at all.

This #EnhancedCommunityQuarantine has somehow shown me fangs, sharp fingernails and ungratefulness. You see, I am EFFICIENT and quite RESPONSIBLE. I finish tasks faster than most (if I'm not lazy or upset that is) and most of all, I am reliable.

Being reliable and efficient has to be a great combo, right? Well, it is really - but it stops when people take advantage of these qualities.

I am told to do this, do that and many sort of other things that are sometimes out of my scope of responsibilities. My one big weakness is that - I am unable to stop caring. My conscience tells me to always care, to most of the time - shove my bad feelings down the drain and continue functioning for others. Is that healthy? It's not - but what am I to do right?

There are so many times that I feel unappreciated and unloved - but I still do the tasks expected of me because I somehow expect that when I finish that task - I would be appreciated and loved. But most of the time - I'm not - what I expect them to appreciate - well for them - it is just a DUTY.

What is my duty, really?

I am confused. My duty is to myself of course, to my Panget, and to my children. What else? I guess to my parents and immediate family.

When people expect me to go above and beyond for them, I rise up to the plate - but to what extent? To the extent that others are merely bystanders - that I am expected to always ALWAYS step up. It's quite tiring to be honest because I always feel that I am the only person that is functioning and no one else can do what I can do. It's quite unfair when you think about it - because, am I the only person around? Nope, there are a number - but nothing - it's always me that has to rise up to the challenge. Most of the time I ask myself 'Ako nanaman?'

From responsibilities to blame. It's always me. I get thrown under the bus quite often - and I feel, well - runover, but to them - it's just another day in the park, nothing new. Maybe in their minds - I'm very resilient. I am resilient, but I do get emotionally tired. Most tell me to ask for help, but I retort with 'Who else can help me?' The answer most of the time is - no one.

I was taught to be reliable. To do things myself. To not rely on other people especially if I can do it. Learn it, you can always learn it. And so for the times that I am asked to do something, in my mind - can't they themselves learn it? Do I have to learn it from them?

It's really tiring, but what am I to do right? Wala namang tutulong sa akin, kunde ang sarili ko.

Am I selfish to feel this way?
Or are others selfish for expecting so much of me.

When I feel appreciated, I go the extra mile. Please make me feel appreciated, please? By words, by actions and by simple making me feel appreciated. Give me some heart, some affection, some gifts, make me feel appreciated, flatter me.

#EnhancedCommunityQuarantine: #SeaKingPH Squid Sisig!

noreply@blogger.com (Didi) — Sat, 04 Apr 2020 01:55:00 +0000

I've had this Squid Bits from #SeaKingPH for quite a while now, but I haven't had the time to cook them up. I kept thinking that I'd use it to make pasta, but that didn't pan out. Since I had some red and green bell peppers, I thought - why not just follow the Sisig recipe printed at the back of the packaging.

So I did!

It's very easy to prep and cook.

Here are the ingredients:
1 pack - 300g Seaking Squid Bits
1/3 cup Soy Sauce
1/4 teaspoon freshy ground black pepper
4 Tablespoons Butter
1/3 cup diced Red Onion
1 diced Green Bell pepper
1 diced Red Bell Pepper
Salt and Peppet to taste
Sili - in case you want your sisig to be spicy
Calamansi for serving

First, is to thaw the #SeaKingPH Squid bits pack, take it out and drain the water (You can set the water aside in case you'll want to use it to flavor other dishes), now in a bowl combine soy sauce and pepper. Marinate for 10 minutes.

Second is to melt the butter in a pan, saute onions and bell peppers until fragrant

Third is to add the squid mixture and cook until squid turns opaque.

Serve while still hot!

Easy, right?

#EnhancedCommunityQuarantine: Face Shield Making by XSFS Group

noreply@blogger.com (Didi) — Mon, 30 Mar 2020 08:49:00 +0000

When the lockdown was imposed, most of us were confused. I was confused. It really was a half-assed plan to lockdown the capital. But instead of using the word lockdown, they opted for a rather 'friendlier' word - I would have wished that they just written down a plan, studied it carefully and then announce it to the public. But what happened was that - they just decided 'Hey! Let's do this and let's just play it by ear' When the setting is friends getting together or organizing a trip - that is quite alright, but when it's a country, the Philippines you are handling - well, it's a different ballgame altogether.

I have been silent for a while really, because I wanted to give this administration a chance. But this administration has been falling short of every low expectation that I put out. They have constantly gave out excuses instead of solutions. The president of the country has been absent in the important instances the country has faced. It makes me really wonder, is the president truly alive and well? He has his spokesman, Mr. Sap Sap, who ran for the sanate and won (I didn't vote for him and I will NEVER vote for him) and yet - he just added being a Philippine Senator to his job description. He is still by the president's side. Anyway, with the new rules of the lock down - well, I was left with nothing to do really.

So when a fellow mom in my XS Kinder group brought up the idea of making face shields, I took it as a sign and grabbed the opportunity to make myself productive. I knew the government won't step up and we the citizens need to do our part (since we have a shitty government). It was the only kind of contribution that I can do and involve myself with. So I volunteered together with other Xavier School moms, we didn't know one another - but we bonded over making these face shield. Charms was our leader and we let her lead, we listened, we sourced, we pooled connections and we worked. We worked hard, some of us sourced materials, while some coordinated with hospitals that needed the face shield, most of us were assemblers like me. The bottomline was - WE ALL WORKED AS ONE TEAM. We put our efforts together because we wanted to help our medical frontliners. We need to survive this pandemic. We need to help these medical frontliners because without them, who will take care of us?

I am a proud member of the Xavier School Face Shield Group! Our group has made over 17,000 pieces of face shield and distributed to so many hospitals in the metro.

Thank you to our donors, thank you to my fellow Xavier School parents, and most of all, our leader in this - THANK YOU Charms for allowing me to be part of this group. I will always stand with you Charm, THANK YOU!!

SENATOR PIMENTEL - A SELFISH DOUCHE

noreply@blogger.com (Didi) — Fri, 27 Mar 2020 09:59:00 +0000

My uncle passed away because of COVID-19.

It's serious.

I never thought someone I personally know and a blood relative would be one of the casualties.

Who would have thought?

But it's reality, OUR reality.

Everyday we hear of deaths, infections and it looks like it won't end soon.

AND THEN WE SEE ON THE NEWS AND ON SOCIAL MEDIA THAT A SENATOR OF THE PHILIPPINES WAS FOUND COVID-19 POSITIVE! And he went to Makati Medical Center to accompany his wife who is about the give birth.

Now, wait a minute - he knew he was a PUI YET he ESCAPED his quarantine and has endagered the LIVES of so many people and their families.

PERSONALLY, I am VERY VERY ANGRY.

He was selfish. I put myself in the shoes of his wife - then I realized, that I wouldn't want to compromise the safety of those around me. Even if it's my first time to give birth - it's NOT A REASON to belittle all the rules and exempt yourself. Yes, she needed support, she was afraid - but at this moment in time - who is not in need of support? who is not afraid? FREAKING EVERYON IS AFRAID!

I am angered more because I have an aunt who is in the hospital with no one to care for her! She just lost her husband, her sons are in quarantine. THERE IS NO ONE PHYSICALLY THERE FOR HER! Yet the gal of this outrageous senator to go out, and possibly infect others. Critical people, a HOSPITAL for that matter! What kind of a human being is he? Is he even a human being?

I am angered, very very angered! It's rage really. And I am using shouty CAPITALS just to make my point!

Everyone is suffering and sacrificing during this COVID-19 pandemic, not one souls is spared from this. But there he goes.

NEVER FORGET THIS SELFISH ACT OF SENATOR PIMENTEL.

NEVER FORGET!

COVID-19: Shit just got real

noreply@blogger.com (Didi) — Mon, 23 Mar 2020 07:16:00 +0000

COVID-19

It's REAL and those that are at more risk are the SENIOR CITIZENS!!

Please tell your senior parents and relatives to STAY HOME!

The underlying conditions are DIABETES and HYPERTENSION.

An uncle of mine passed so suddenly.

He had diarrhea for 2 days.

The doctor gave him meds.

Then he had high fever.

They gave him meds.

He had a hard time breathing.

Hospital #1 turned them away.

Hospital #2 took him in.

He died that night.

He wasn't tested.

There was not time to test.

His death will not be included in the #Covid19 death statistic.

He had a history of diabetes and hypertension.

Deaths are under reported because some die before they even get tested.

Uncle L. Rest in PEACE.

You were the nicest uncle on your side of the family.

You were quiet but nice and polite and good hearted.

The NEW Gloria Maris Greenhills!

noreply@blogger.com (Didi) — Mon, 09 Mar 2020 03:30:00 +0000

Gloria Maris has been a staple for birthdays and celebrations with the family. I remember when my Panget and I were still dating, his parents would always choose to have dinner in Gloria Maris when they didn't want to think of a new place to go. We know that food will be good and that everyone will enjoy it.

When they moved to it's current location in Greenhills, everyone expected it to be the same. Well, the menu was upgraded, the price too - but the quality well, in my personal opinion it deteriorated. Well, you see - when you upgrade the prices, people will expect the food to taste better right? Well, that wasn't the case.

We found ourselves going to Gloria Maris less and less. So when news that a new owner was coming in - well everyone was all on the edge. I'm sure everyone was curious on what would happen. Would the name be changed? Will the menu change? Will there be changes or will it just be maintained. Everyone was excited to see what's in store.

Last week, we were invited to try the new dishes and old improved favorites. And here's a photo roll of what we had. I'm sure the pictures will be enough to entice you to go back to Glora Maris Greenhills:

Two Tone Almost Seafood Soup

I don't remember Gloria Maris having this, but as I said I haven't visited in a long while.

This was a good introduction to our first meal at #TheNewGloriaMaris

Salt and Pepper Shrimps with Garlic

The aroma was divine! We were told to enjoy these shrimps with skin on.

And I did - and it was good! I usually take the skin out, but this one was a good experience!

Peking Duck

Two ways - this and the minced duck.

This dish needs not introduction at all

Mini Taro Basket with Prawn Scallop

When I was younger, I didn't like taro. I slowly tried it and I really liked this version simply because they serve it with a sauce on the side so it won't get very dry. The shrimp and the scallops were really fresh and cooked very well. I loved that the shrimp has a crisp bite to it, it wasn't overcooked!

Dimsum Sampler

(Siomai, Hakaw and Egg Tart)

Really good siomai. Really good hakaw. Really good egg tart with a buttery flaky crust.

Fried Lamb Chop with Mint Jelly

I don't eat lamb, so I trusted my tablemates when they said this was really good.

It was tender and didn't have an aftertaste.

This is one of the new dishes that Gloria Maris will be serving,

Lechon Kawali

Perfect ratio of meat and fat. Crisp to the bite and oh so wonderful with the mustard dressing!

Australian Wagyu Beef in Black Pepper Sauce

Wonderful tender beef. I was just too shy to ask for a bowl of white rice.

Steamed Live Oyster with Garlic

This has got to be my FAVORITE dish served. There were so many oohs and aahs when they placed the dish on the table. It was love at first bite. The huge pieces of oyster were cooked perfectly and it was not malansa at all. The sauce was a dream, the flavors worked seamlessly with the steamed oyster. Have a closer look at the image below.

Frank's Fried Rice

We met Uncle Frank - the new owner of Gloria Maris and this is his signature fried rice.

This is just one of the few new dishes to be served!

Steamed Apahap with Tongchay

Tongchay is not usually served with Steamed Apahap, so this is a new twist to an old favorite steamed fish!

Birthday Misua

Always a good end to the savory dishes served us.

Almond Shake with Mango Cubes

A wonderful sweet treat to the sumptuous lauriat lunch spread.

Please do visit #TheNewGloriaMaris soon to try their new dishes and improved old favorites. I'm so happy of this change - claim your old glory Gloria Maris! So many of us missed it! We are looking forward to more wonderful dishes!

#SundaySeries: Relationship with God

noreply@blogger.com (Didi) — Tue, 03 Mar 2020 02:24:00 +0000

Having faith is something I feel is needed more than religion. Religion will teach us that there is a higher being, but it's really up to us to start that relationship.

In school, we were taught prayers and good deeds in religion class. When I was younger, I took the class for granted. I didn't feel the need at that time to have a relationship with God. As I grew older, I felt I needed it and started one.

I respect all kinds of religion. I will never put down another for mine. I respect people's faith and even admire them for their relationship with God. Most religions have flaws, but I think the bottom line is that - when we start and continue on a relationship with God, then it should be personal. We need not declare to the world that we are going to Church, or the ministry that we do. The Lord sees all our efforts.

I firmly believe that our relationship with the Lord should be personal and private. We ask for prayers because we too pray for others. It all boils down to good deeds that we do.

Learning Mandarin, what method is best?

noreply@blogger.com (Didi) — Thu, 27 Feb 2020 03:17:00 +0000

I studied in a sort of Chinese school for 13 years.

So that "sort of' means, I SHOULD know how to speak basic Mandarin right?

NOT QUITE!!

I studied in a Chinese school where we only get less than an hour of Chinese class daily. When you think about it, well - one hour a day, should be okay - but the problem is, at that time - it was pure memorization. The books that we used, were those traditional books that I honestly have no idea what is written in them. I see Chinese characters and they're just that - Chinese characters without meaning, nothing. It was not practical if you ask me. The words we were taught were not used in everyday conversation

It was only during my 3rd or 4th year of high school that I realized how important knowing how to speak Chinese was. It was during a trip to the Chinese border from Hong Kong that while I was going around the mall, I was having a hard time communicating with people who looked like me. I was so frustrated that after that trip, I swore to myself that I would go to China and learn the language. I owed it to myself.

So when an opportunity came, I went and I studied. It was such a memorable half a year of my life that I wouldn't trade for anything. I studied hard - the hardest I have studied in my life. It was at that time that I really grew up and matured. I was in a foreign country that spoke little english, I was without parents, there was no driver, no helpers to help me. I was something I never thought I'd ever do.

At the start, everyday was a struggle to me. I had to adjust what I learned for 13 years to a new system. I did the work, I made worksheets, I bought books, I put in extra time learning the language. We had quizzes, midterms and finals. We even have a report card to show our progress. All in all it was a half day meant for just learning the Chinese language. It was that intense. Imagine the hours you spend daily just to learn ONE language. I had a class in comprehension, and then another class for listening. They really chop it up so that foreigners can really learn the language. But of course the best 'learning' was, you can get to practice it everyday since you are in China. Everywhere you can see Chinese words and you hear people speaking in Chinese. I was forced to adapt, to learn and to speak. So by the end of my studying, I was already arguing with the locals in Chinese!

When I got back, it was an adjustment again - less Chinese words seen and spoken. So what is the effect? Well, many words forgotten. My Chinese became kulang sa practice.

So what did I learn and realize during my half a year in Beijing? I realized:

- Immersion is the best teacher. Being in a place where people know little english, you will be forced to adapt, to learn and to do what is NECESSARY to survive.
- The hours I spent learning the language was important. Imagine 4-5 hours of learning just Chinese and spread that out 5 days a week for almost 6 months.
- The lessons we were taught were brought down to a level of a child. I felt this was the best strategy of Beijing Language and Culture University. I was 22 at that time, and the lessons I learned were really basic - food, people, days of the week, directions, fruits, colors, places, animals. They made grown adults learn very basic words that can be used in everyday life. And from there they built a vocabulary that is added per lesson. It seemed really funny and a but insulting - BUT man I can attest to it's effectivity.

When my kids started big school, I thought it would be easier. I expected the school to teach them the basics and to make sure that they have a solid foundation on the basics. I had this expectation that the school would have a better Chinese program compared to what I had during my time. You can say that I expected the curriculum to evolve to a more modern effective technique. To be honest, in my alma matter - my daughter had no problems with Chinese, she gets by with just studying by herself. Because of how her grades are in Chinese, I assumed all is well. But with Connor, my gosh - it was very different.

His lessons, were basic I guess. They send out course outlines every quarter, and when you see the pages you'll be surprised on the load. These are not just 2 pages worth, it's about 6 or more - back and forth. I am no teacher, but I trusted the system enough because they should know best, right? I would review Connor here and there when needed.

First and Second quarter were okay, his quiz results were satisfactory. I was happy with them. I think because they established simpler lessons. But when I received the Third quarter report card, I was surprised with his grade. Normally, I would just shrug it off. But I was curious. So I went to the PTC and met with his Chinese teacher.

I was very VERY surprised to learn that Grade 1 boys are expected to sight read Chinese words AND sentences. They are expected to recognize words, re-arrange and correct erroneous sentences. Mind you, Chinese word characters are not in the form of simple shapes. I mean in all seriousness the words/characters look really foreign. I was in shock, I think my mouth was gaping after meeting with the teacher and I think hours after that - I was in disbelief.

I was given these advice:

- Follow up and teach our sons at home (there is NO need for a tutor, but follow up is important.
- Practice writing
- Try to interject Chinese words in everyday conversations

Here are my reactions to the advice:

- I expect my child to learn in school. I expect the school to teach and equip him with the proper knowledge. The school can give homework to follow up, but I don't think it's our duty as parents to follow up and teach our kids. I remember the teacher telling me to 'help us' by reviewing our kids. To be honest, I wanted to say - 'Bakit pa kami magbabayad ng tuition if kami rin magtuturo?' but I had to keep my cool.
- Practice writing is okay. I would prefer that the school impose a Chinese writing homework everyday than blindly expecting the parents to do this activity voluntarily. We parents WILL NOT voluntary do this because as I said - I personally expect the school to do this.
- This I have to say is the funniest thing I have ever heard. I am quite controlled with the words that I use, but to be honest - I have stronger words in my head, but I choose not to use them here. Let's be honest. Chinese is not a second language in the country. We are learning this language to be competitive in the future. We always say that Chinese/Mandarin will be beneficial in the future - but what is it without practice? What is leaning 30 minutes a day without practice and immersion? Can you believe that our kids are learning three (3) different languages? Three! Not one, but three!

Thinking back, I asked myself - how did I learn the language at age 22? How did I come to love and appreciate the language? I had to think back and dig deep. What method worked on me? I know I am not a teacher, but what I have is EXPERIENCE. I was a 22 year old equip with very little Chinese (Imagine my Chinese was the Taiwan style old characters), but I left the BLCU with so much new words, knowledge and appreciation of the language. I HOPED that the method I was taught would be used by my high school because when they do, Chinese subject will not be something dreadful and will be enjoyable.

So what method was that? IT WAS DUMBED DOWN for us adults. Yes, it's as simple as that. We were given lessons for young children and we were all grown adults in class! You see what I mean? There is NO SHAME in giving lessons that is not in the same level. The school has to adapt and adjust to the capabilities of the kids. Not because the books says Level 1 means that Grade 1 kids should learn that. I personally feel that basics should be instilled and mastered. And when they have REALLY masted that skill, then it's on to the next level.

I'm sure I would be questioned with how come for other subjects, it's different. Of course it's different! English is a language we are exposed to day in day out, 24/7 - we read english books, we watch and listen to english cartoons and TV shows, we speak english most of the time. Filipino is the same way, we're more exposed to English and Filipino. So how about Math, math is something we do repetitively - we gain skill because there is practice and we use it everyday. How about SS? Well, it's basic human behavior, right? Most of them we use in our everyday lives.

So, what is my advice? As a person who had to go to Beijing to learn the language. I feel that the basics should be given first. Personally, I think for the younger levels that they be taught the old Chinese Taiwan style alphabets. This is to make the pronunciation better. Fill up these young brains with vocabulary via listening - just like how we teach kids to talk. No need to recognize words yet because let's face it - we don't want to confuse the kids with visuals. Teach them all the colors, members of the family, parts of the body, food, fruits, animals, types of vehicles, school furnitures and fixtures - dumb it down! When they've had enough of hearing all these words and can recognize it when they hear it - then you expose them to the sight words. When they have masted the sight words, then you introduce the proper sentence construction and grammar. Make it practical, so they can remember it and use it in everyday life.

But hey, this is just me. I am not a teacher and what do I know right? Hahaha..

What I know is 30 minutes a day is NOT ENOUGH to learn another language.

(I'm sure you can sense my frustration because I really really really am)

#SundaySeries: Wishing them well!

noreply@blogger.com (Didi) — Mon, 24 Feb 2020 01:34:00 +0000

When I was a lot younger, I used to have this idea in my head that I need to take revenge on certain things. That when people do something to me, I need to retaliate. I was following the saying, if they hit you, you hit back. I couldn't for the life of me (at that time) understand the Bible phrase to 'give your other cheek' I swear, I thought it was so very wrong.

Then I experienced heartache. I was feeling my lowest (I think) and then one day, I realized - that I needed to forgive that person and I needed to forgive myself. It took a while, but then when I wished that person well and after that, everything was alright again. The pain was minimal, I think I grew so much from that experience. The lesson I learned then was to not think negatively of others, and instead wish them the best.

Let's not think ill of others, instead wish them well. That's what I do now. Whenever I'm irritared or angered by circumstances, I take a breath - say this in my head 'Lord, please take care of this' and after a while, I'll be calmer.

I wish I can instill in my children the act of forgiving and to accept apologies, no matter how early or how late.

Paymaya X Ministop! Spend P200 get P50 Cash Back!!

noreply@blogger.com (Didi) — Tue, 18 Feb 2020 07:48:00 +0000

I love love love my Paymaya. I love the #ScanToPay QR payment because of the cash back! It's so convenient, safe and oh so easy! I look forward to my purchases using Paymaya. I have this habit of asking the cashiers if they have Paymaya. I get giddy when they say they do because I know I'll get cash back when I use their #ScanToPay QR.

Grabbing a quick bite or buying some last-minute needed items just got more convenient and rewarding as Ministop joins the growing list of PayMaya Preferred merchants, where customers can get added treats and perks whenever they pay using PayMaya QR.

PayMaya QR is now currently available in more than 500 branches of Ministop all over the country, allowing for the ultimate convenience not just in buying goods but in having a quick and hassle-free payment experience as well.

Additionally, shoppers can also get a P50 cashback once a week from February 19 until April 18, 2020 whenever they scan to pay a minimum of P200 using PayMaya QR at participating Ministop branches nationwide.

This is on top of the usual 1%, 10%, or 100% cashback they can get whenever they use PayMaya QR at thousands of partner merchants and establishments nationwide.

“Whether it’s grabbing Ministop’s famous Uncle John’s Fried Chicken for a quick lunch or buying supplies for home, your payment experience just got more convenient and rewarding because of PayMaya QR. It’s the perfect marriage of convenience and rewards, which makes buying your items at Ministop with PayMaya even more exciting,” said Raymund Villanueva, Head of QR Ecosystems at PayMaya.

Ministop is just the latest in a growing list of PayMaya Preferred Merchants around the country, where PayMaya is the preferred mode of payment instead of cash, as part of the “Don’t Pay Cash. PayMaya!” campaign of the country’s most rewarding mobile wallet today.

Aside from being able to conveniently pay for Ministop purchases using their mobile phones, PayMaya users can also add money to their accounts in select branches through the Pay & Go kiosk, which will soon be enhanced to offer even more convenient add money options in the coming months.

So hop on the cashless lifestyle and download and register for a PayMaya account now to enjoy the most rewarding mobile wallet experience at Ministop today. Dahil basta Ministop, don’t pay cash, PayMaya para may BalikBayad ka!

To know how you can maximize your PayMaya account, visit www.PayMaya.com/deals or follow @PayMayaOfficial on Facebook, Twitter, and Instagram.

Quaker Smart Heart Challenge

noreply@blogger.com (Didi) — Mon, 17 Feb 2020 02:03:00 +0000

Would you believe that I never consumed oatmeal as a child? Yep! Oatmeal was never forced on us, I remember trying it and saying it doesn't have taste and that was it. I only really ate oatmeal as an adult, a full blown adult. And do you know the reason why? It was because I was told that it was the healthier alternative and also because, well - my cholesterol level was slightly above the borderline.

I would put honey as a flavoring or strawberries, when it was in season. I remember eating it for a few days and then that was it. My Panget on the other hand ate it regularly - it's his breakfast every Monday. He said this was to counter all the food that he eats over the weekend.

I remember seeing ads of Aga Muhlach with his healthier look and 'abs' on TV. He was saying that he Quaker Oats helped him get back into shape and at the same time lowered his cholesterol! I remember thinking, this was a very good testimony because a LOT of us saw that he gained weight. We didn't know that it really affected his health too!

Fast forward to a few years ago, when I was introduced to the Rolled Oats of Quaker. I was given a kit to try and it changed me and my breakfast choice. The rolled oats of quaker opened my eyes to the possibilities of oats for breakfast! It was also then that my friend and I started to sell our breakfast jars with measurements.

This year, Quaker Oats wants us to have a healthier heart and with that - they are having the #QuakerSmartHeartChallenge !! It's wonderful really that a brand encourages us to be more conscious of our health. And what a great way for us to jumpstart this with their Smart Heart Challenge! Thank you Quaker Oats!

We were introduced to health guru Nadine Tengco. I've seen her but I've never heard of her story on why she came a health buff. I was amazed at her transformation and it's such an inspiring story to share with everyone. It's so nice that she's paying it forward by helping others and sharing her recipes for everyone to try. We also saw and heard stories of Neri and Chito Miranda and of course, Ms. Nadia Montenegro.

(L-R) Neri Miranda, Nadine Tengco, Nadia Montenegro

Kickstart your heart-healthy lifestyle with the Quaker Smart Heart Challenge

In a country where eating is a national passion, we tend to disregard the effects of the food we consume. Even though fast food and processed goods are becoming staples in our daily meals, many don’t take into account their nutritional density.

In a recent survey conducted by the Food and Nutrition Research Institute (FNRI)^{^[1]}, they found that one out of two adult Filipinos has borderline to high cholesterol mainly because of unhealthy diet and lifestyle. Our inclination towards fatty foods contributes to an increased risk of cardiovascular diseases. In fact, based on the latest report of the Philippine Statistics Authority, heart disease is the #1 cause of death in the country^{^[2]}.

Quaker, the number 1 oats brand in the world, aims to lower cholesterol for better heart health management among Filipinos through the Quaker Smart Heart Challenge. First introduced in 2004 in the Philippines, the challenge was developed to demonstrate how adding oatmeal to your daily diet helps reduce cholesterol. “Oats is a common cereal noted for its heart benefits, owing particularly to its high soluble fiber content called beta-glucan,” says Dr. Rodolfo F. Florentino, Immediate Past Chairman-President of the Nutrition Foundation of the Philippines, Inc. “Scientific studies have shown that beta-glucan is capable of lowering the cholesterol level in the blood, particularly LDL-cholesterol,” he adds.

The Quaker Smart Heart Challenge aims to help individuals lower their high cholesterol in just 30 days by making one simple change: incorporating two scoops or eight tablespoons of Quaker oatmeal daily, as part of a diet low in saturated fat and cholesterol. This challenge was created to help adults learn about and develop heart-healthy eating habits, especially now that more and more individuals - including more and more young Filipinos - are experiencing heart problems and high cholesterol levels.

To show how simple, convenient and tasty an oats-filled diet can be, Quaker partnered with health coach Nadine Tengco to create a variety of sweet and savory recipes to complement the 30-day Quaker Smart Heart Challenge, perfect for young Filipinos who are looking to take better care of their hearts. Make your own oats breakfast jars with recipes like Coco-Choco Oat Jar and Oats n’ Mango Breakfast Jar, or step up your morning pick-me-up with Oats n’ Raisins Banana Mug Cake or Whipped Egg-Whites n’ Oats. “Incorporating oats into your daily diet need not be boring nor complicated. It’s easier and more accessible now than ever to kickstart a heart-healthy lifestyle,” shares Nadine.

Make the smart move to take good care of yourself with the Quaker Smart Heart Challenge.

For more information on Quaker Oats and the Quaker Smart Heart Challenge, visit www.quakeroats.ph. Quaker oats is available in instant, quick, and rolled oats format. And is also available in a variety of flavors: Chocolate, Banana &

^{^[1]} Food and Nutrition Research Institute-Department of Science and Technology (FNRI-DOST). (2015). Philippine Nutrition Facts and Figures 2013: 8th National Nutrition Survey Overview. FNRI Bldg., DOST Compound, Bicutan, Taguig City, Metro Manila, Philippines.

^{^[2]} Registered Deaths in The Philippines, 2017. (2019), 1–16. Retrieved from https://psa.gov.ph/vital-statistics/registered-deaths-philippines-2017

Please go ahead and scan the QR code or click this link http://quakeroats-ph.teectest.co.uk/smart-heart-challenge/ and start your #QuakerSmartHeartChallenge !!

#SundaySeries: Be the Light, Pay it Forward

noreply@blogger.com (Didi) — Mon, 10 Feb 2020 03:00:00 +0000

Be the light.

Be the salt.

Pay It Forward.

The animated priest who officiated the Mass I attended yesterday said to share our light to others. What he said struck me and I found myself in tears. I was asking for a sign, and it was during his Homily that I found the answer.

Be a gift to others. Share your light. Pay it forward.

And so I will pay it forward. I will share my light. I will try and be a gift to others.

I thanked the priest after Mass. I told him that I was asking for a sign and that his Homily was the answer. He hugged me and said 'You're going to be OK'.

Have a wonderful week and month ahead.

Take care everyone!

Infographic on the Coronavirus!

noreply@blogger.com (Didi) — Mon, 03 Feb 2020 03:30:00 +0000

Cooking Quest with #HeinzAsianSauces: Chicken in Claypot

noreply@blogger.com (Didi) — Wed, 29 Jan 2020 07:09:00 +0000

Cooking is something that I like to do. If I only had so much time on my hands, I would cook everyday. My kids like my cooking (I'm so glad they do!) and it really warms the heart when they tell me that what I made them is good! But I'm a creature of habit, so I tend to make the same dishes over and over again with some tweaks here and there. Good thing though, that my kids are kinda like me. Haha! So once in a while, they will ask me to cook 'that' chicken dish. Problem is, which chicken dish! Hahaha.. So I went Asian this time.

I don't usually follow a recipe when I cook fast meals. I just look at what I have and just wing it. No definite measurement, most of the time - I just do it by taste and by mood. I'll make a list of ingredients at the end of the post, so you'll have an idea. Hehehe.. Recently, I was given #HeinzAsianSauces to try and I decided to cook with it last weekend.

I find chicken dishes very forgiving, so it's usually my go to 'meat' to cook with, plus my children love chicken more than pork. My chicken part of choice is always thighs and thigh fillets, they're more juicy and easy to cook. For this meal, I wanted it to be easy - so I decided, a rice topping of sort.

So I cut up the 5 pieces of chicken thigh fillets into cubes - there is no definite size as long as it's bite size. I drizzle some corn starch on it (my mom taught me that cornstarch makes the chicken 'softer') season with a little salt, white pepper and add some #HeinzGoldenMarkSoySauce. I mix them very well and set it aside. I then sliced a medium onion (the size may vary depending on your taste, we like onions, so a medium size is perfect), you may slice it whatever way - but I suggest to dice it so it'll blend in the dish.

Saute your onions until fragrant and then toss the chicken and saute until cooked. Please do a taste test because I had to add more soy sauce and a bit of the #HeinzBlendedSesameOil. Toss and mix very well so the flavors will be infused. Then lastly, add about 4 to 5 cloves of pounded garlic to the mixture and stir fry until fragrant.

To serve, I chose to serve it on a claypot - para may presentation. Hahaha!! So place cooked white rice in the claypot, put the cooked chicken on top of the rice. Place the claypot on the stove on high heat and wait till you hear crackling. When you hear crackling - turn off the fire and carefully take the claypot off the stove and serve as is.

Let me know what you think when you've tried this!

Here are the ingredients:

5 pieces (or more) of Chicken Thigh Fillets (cubed into bite sizes)

Cooking Oil

Onion (diced)

Garlic (pounded)

Heinz Golden Mark Soy Sauce

Salt and Pepper to taste

Heinz Blended Sesame Oil

White Rice and a claypot

Every day is a blessing..

noreply@blogger.com (Didi) — Tue, 28 Jan 2020 02:16:00 +0000

I am not staring at the screen thinking of what I should write. I was planning to write about my son's chinese lessons in school, a cooking post using #HeinzAsianSauces, and something about being grateful of what we all have right now.

Yesterday, I woke up to the news of Kobe Bryant's death. He was with his 13 year old daughter, Gigi. It's sad news really - and it made me and so many of us realize that life is really short. I took for granted the blessing that my Panget and my kids get to go home safe. I saw one IG post of my IG friend - it says

Just last week, I witnessed two motorcycle accidents. It made me realize that so much can happen in an instant. After seeing those accidents, I said a little prayer and thanked God for keeping me safe. Everyday, I pray for the safety of my friends and loved ones. Now, I'm starting to say to keep everyone safe in the world.

Currently, the world is facing a panic on the Wuhan Coronavirus. So many news here and there and social media is adding to the fear with hysteria because of fake news. We can only be vigilant and be socially responsible citizens by sharing factual news and by discerning if we should share it or not. Being socially responsible is not only for our online lives - in real life, we should also be responsible enough not to bring our kids to school when they are really sick. We should also wear masks for our safety and the safety of others.

Bottoml ine is - let us appreciate all that we have and be thankful for them - EVERY SINGLE DAY. Love more and forgive more. I remember Pope Francis' message - MERCY and COMPASSION.

So, I want to take time to THANK you guys - who have supported this blog for years. I started in 2005 and I'm still here now. Thank you for still reading through my blog. THANK YOU to the brands and PR companies that still believe in me. I know that I don't have a huge following, and so I appreciate from the bottom of my heart every invite that you give me, every package that you send my way, THANK YOU for believing in me. THANK YOU!

Heinz Asian Sauces are here!!

noreply@blogger.com (Didi) — Fri, 24 Jan 2020 05:49:00 +0000

One recent Sunday, during a supermarket run - I noticed something new - I saw that there was a full range of asian sauces of the brand HEINZ. I was curious because I knew Heinz was a brand of ketchup. I took a look, read the label and thought, maybe on my next supermarket run, I'd try one of the sauces.

Weeks late, I received an invite to their launch! I was really excited because I'm sure to be able to see and taste the full range, right? Here the are:

I have long searched for a Light Soy Sauce, but somehow couldn't find one in a local grocery. I knew it was available in Asian stores, but I didn't want to make the effort to go to one just to buy a bottle. I'm happy that Heinz has their own Light Soy Sauce, I'm most excited to use this!!

Here are some of the dishes whipped up by the in house chefs of Tong Yang Plus! using these Heinz Asian Sauces:

They all look so good right? I'm very excited to use them when I cook in the next few days! To give you an idea on the price point - here's a chart of their suggested retail prices:

Heinz Asian Sauces are now available in the following supermarkets:

Robinsons Supermarket

Unimart

Makati Supermarket

Landmark

Hi-Top Supermarket

Citimart

All Day Supermarket

I promise to make a follow up post on what I'va made using the sauces as I really trust the brand Heinz. I grew up having Heinz ketchup around, and even my kids know the brand! So imagine my delight that they can recall the brand, I was very happy to show them that a brand they also love now serves asian sauces! Cool, right?

Switch to Jeunesse Anion!

noreply@blogger.com (Didi) — Wed, 22 Jan 2020 05:34:00 +0000

I have been using Jeunesse Anion napkins since 2017. Here are six reasons why you should try it and switch!

6 Reasons Why You Should Switch to Jeunesse Anion

Menstruation is a fundamental function of our reproductive system. A reproductive system that is well taken care of leads to a fit sexual and reproductive condition. It keeps us away from diseases such as reproductive and urinary tract infections and bacterial vaginosis. Menstrual health practices that contribute to infections include poor personal hygiene and the use of a low-quality sanitary pad.

It is our right to be able to manage our menstrual health with adequate knowledge and safety. And part of it is to be able to choose a superior pad we can entrust our sexual and reproductive health with. After the most-awaited Lazada 12.12 promo, Jeunesse Anion keeps the excitement going with irresistible deals and discounts, so don’t miss to purchase wherever you are by logging in at www.lazada.com.ph to stock up on your must-have variants.

Here are a multitude of reasons why you should pick Jeunesse Anion Pad among the rest of the pack:

An extra boost of softness – Jeunesse Anion Pads are made of super soft virgin pulp and non-recycled cotton material that guarantees an extra boost of softness. It is free from the plastic top that makes chafe and rashes into nonexistence. It is also dirt-free and sterilized which is a huge plus!

Non-toxic – It is free from synthetic materials rayon and polyester, as well as potent chemicals such as fragrances, chloromethane, chloroethane, chloroform, acetone, and toxic industrial adhesives. While perfume might smell nice, they are more dangerous than you think. We don’t want any of them near our privates.

Breathable – Plastic suffocates your pad. Jeunesse Anion cares about your health by creating a pad that can breathe. You know well that bacteria multiply more rapidly in an environment that has less oxygen. Jeunesse pads allow maximum airflow that takes away that icky, wet feeling. Air permeability eliminates unpleasant odor too.

Thin but highly absorbent – It turns liquid into gel to ensure that no leakage and stains occur even at full capacity. This brand simply does not disappoint because for Jeunesse, thin means superior liquid retention at any time of the day.

Built-in with anion strip – Its special anion chip releases negative ions once it contacts with moisture. This negative ions’ interaction with bacteria and fungi, whose job is to release the pungent smell and cause rashes, effectively weakens and destroys them. The stinky odor is greatly reduced as it's a natural deodorizer. Negative ions also attach themselves to bacteria in large numbers, making it too heavy to be transported by air.

Resealable packaging – Its packaging is one of its kind. It is made of resealable aluminum foil for double protection from contamination. And added to that, it is resealable.

What makes it perfect is it starts with high-quality materials. It is comfortable and most importantly, it is safe. Jeunesse Anion is a brand that cares about our menstrual health not only during the time of the month and it’s in it for the long haul!

Jeunesse offers various types of anion pads depending on your needs. If your period has just started, ultra‐day pad and day pad non-wing are your perfect partners. If you have heavy flows, ultra-night pad and all-night pad got your back. And for your lighter needs, panty liner is a must-have.

Wellgold International, Inc. distributes Jeunesse Anion Sanitary Napkin and Liners. Jeunesse is available at Watsons, selected Mercury Drug and South Star Drug outlets, SM Department Store’s health and beauty section, Robinson’s Supermarket and selected department stores, Shopwise, Rustan’s Supermarket, Waltermart, Landmark Department Store, PCX stores, selected Metro Gaisano outlets, plus other selected stores in Visayas and Mindanao.

You can find them at Watsons, selected Mercury Drug and South Star Drug outlets, SM department store’s health and beauty section, Robinson’s Supermarket and selected department stores, Shopwise, Rustan’s Supermarket, Waltermart, Landmark Department Store, PCX stores, selected Metro Gaisano outlets, plus other selected stores in Visayas and Mindanao. For more health tips, visit www.jeunesseanion.com and follow Facebook, YouTube, and Instagram: Jeunesse Anion. For inquiries, email: wellgoldinternational@gmail.com or call (02) 4701294.

Starbucks celebrates the Year of the Rat!

noreply@blogger.com (Didi) — Wed, 15 Jan 2020 02:11:00 +0000

Every year, I look forward to Starbucks' collection for the Chinese New Year!
This year, we welcome the Year of the Rat and here are some of the products they have in store for us!

Gong Xi Fa Cai!