An extrovert. A mother. All for a quiet life.
INGREDIENTS: a. 2 lbs. pork belly b. 6 pieces dried bay leaves c. 6 cloves garlic (peeled) d. 1 medium red onion (sliced) e. 6 tablespoons salt f. 1/2 tablespoon garlic powder g. 1/2 teaspoon ground black pepper h. 5 to 6 cups water i. 4 to 5 cups cooking oil (for deep frying)
INGREDIENTS: a. 1 egg b. 1 slice of bread c. 1 tablespoon butter d. Salt and pepper (optional) PROCEDURE: 1. In the middle of the bread, cut a hole with approximately a 2-inch diameter. 2. Add butter to the frying pan. 3. While the butter is melting in the pan, spread more butter on
INGREDIENTS: a. 10 pieces fudgee bars b. 1 250ml all purpose cream (Nestle Cream) c. 1 390g condensed milk (Alaska) d. 3 packs Cream-O cookies (crushed) PROCEDURE: 1. Whip the cream until it doubled its size. 2. Add condensed milk. 3. Mix well. 4. Chill for atleast 2 hours. 5. Spread your pan or
INGREDIENTS: a. 4 cups coconut milk b. 2 cups water c. 1/2 cup glutinous rice d. 4 to 5 pieces gabi, peeled and cut into cubes e. 4 to 5 pieces purple yam, peeled and cut into cubes f. 2 medium kamote, peeled and cut into cubes g. 2 saba bananas, peeled and cubed h.
INGREDIENTS: a. 4 cups pineapple juice b. 1/2 gallon water c. 3/4 cups white sugar d. 1 tablespoon pineapple extract PROCEDURE: 1. Dissolve sugar in water before adding all ingredients. 2. Mix all ingredients. 3. Prepare the ice candy plastic bags. 4. Use a funnel and pour the mixture into each ice candy bags.
