Her love for the arts is an innate calling she traces back to her childhood. She took her early influence and encouragement from parents, who also appreciated the arts. Her father was a set designe…
DIY HACK. Follow @pinaybossmom for more😍 #diy #tool #homeimprovement #diyprojects. pinaybossmom · Original audio
Image 2 of 28 from gallery of Chivi House / Hinzstudio. Photograph by Quang Tran
Her love for the arts is an innate calling she traces back to her childhood. She took her early influence and encouragement from parents, who also appreciated the arts. Her father was a set designe…
Her love for the arts is an innate calling she traces back to her childhood. She took her early influence and encouragement from parents, who also appreciated the arts. Her father was a set designe…
From 1958 to 1966 the Danish architect Ulrik Plesner was the chief architectural partner of Geoffrey Bawa, the Sri Lankan master builder. Plesner’s absorbing new account, *In Situ: An Architectural Memoir from Sri Lanka*, depicts Bawa’s Ceylon as a prelapsarian architectural paradise where one barely had to think about creating something before it materialized into being. When Bawa and Plesner began their collaboration, however, the influence of Le Corbusier’s International Style was pervasive in the developing world and the inherent advantages of regional building methods were not immediately obvious.
Here are 9 of the most amazing lesser-known Filipinas who blazed a trail and made their own mark in Philippine history.
Image 45 of 45 from gallery of Maison Mansardee House / 85 Design. Detail Construction
From the first visit to the site where the Tree House is located, three premises for the project were evident, “the permanence of an ancient Zapote tree, the...
The Hog Pen Creek Residence represents the materialization of the owners' wish for open space, a residence with modern architecture .....
Pinay Homeschooler is a blog that shares homeschool and afterschool activity of kids from babies to elementary level.
The teams behind Chinese firm Aim Architects and Danish practice Norm Architects have come together to design an exclusive, minimal villa resort in southern Sri...
Pinay Homeschooler is a blog that shares homeschool and afterschool activity of kids from babies to elementary level.
Her love for the arts is an innate calling she traces back to her childhood. She took her early influence and encouragement from parents, who also appreciated the arts. Her father was a set designe…
Pinay Homeschooler is a blog that shares homeschool and afterschool activity of kids from babies to elementary level.
Image 28 of 45 from gallery of Maison Mansardee House / 85 Design. Photograph by To Huu Dung
Welcome to Mount Kalugong, a hidden gem in the heart of Benguet province, Philippines. This picturesque destination offers a scenic hiking experience and breathtaking views that will leave you in awe. Whether you're an outdoor enthusiast or a nature lover, Mount Kalugong is the perfect place to immerse yourself in the beauty of the Cordillera region.Set amidst stunning landscapes and unique rock formations, Mount Kalugong promises a memorable adventure that will rejuvenate your senses. With its accessible trails and panoramic vistas, this eco-tourism destination will take you on a journey of discovery and exploration.Key Takeaways: Mount Kalugong in Benguet offers
THE ART OF KALINGA TATTOO At 424 pages and eight pounds, Lars Krutak’s Ancient and Modern Expressions of the Tribal—Kalinga Tattoo is yet another publishing triumph for Germany’s world-class publis…
For the full story and more photos, please see rally65.multiply.com/journal/item/115/115 .
Here are 9 of the most amazing lesser-known Filipinas who blazed a trail and made their own mark in Philippine history.
See: bibliodyssey.blogspot.com/2008/08/filipino-costumes.html
Here are 9 of the most amazing lesser-known Filipinas who blazed a trail and made their own mark in Philippine history.
An intimately designed retreat by Olson Kundig Architects lies nestled on a dense, wooded shoreline site on the San Juan Islands, Washington.
Jose Rizal and Leonor Rivera’s frustrated love affair has fascinated Filipinos though the years.
Its Saturday and Im thrilled to share that my Happy Mother's Day Sans Rival is featured at Celebrate My Story Celebrate your story is a party every Tuesday hosted by Sandra of Sweet Sensation and Chloe herself of Celebrate and Decorate with Chloe Crabtree. Thank you Ladies..Sandra and Chloe. Let me take this opportunity of sharing these bread rolls from the Philippines with you. There are three more Ladies that I am sharing these bread rolls : Thank you Julie of Back To My Southern Roots for choosing of My Apple Cake Thank you Lisa of Flour Me With Love for choosing my Nutty Dried Mango Cookies Thank you Lina of Sew It Cook It Craft It Sew It Cook It Craft It for the feature my Filipino Chicken Tapa Thank you Ladies for the feature..Lets eat. Lets giggle and Lets be merry. Now for my post.. sorry I didnt mean to bore you.. ha ha I grew up eating Pandesal. If we have rice as staple food then Pandesal is our staple bread. In my hometown, we are just near the bakery. I am kinda nostalgic now.. Back then buying pandesal is a struggle because you have to fall in line early in the morning. Yeah, the demand of Pandesal for breakfast is so high and there's only few bakeries then.Worst, we are required to eat rice in the morning before going to school. It was such an agony to me because given the choice and liberty, I would rather eat pandesal everyday, breakfast to dinner... ha ha ha! But of course, the Filipino way, rice is healthier to eat especially in the morning and so my love affair with rice is just by force. ha ha When we started living in Singapore, I began to miss this bread. I remember there was one stall here that sells Pandesal. So I went to buy and to my disappointment, this is not the kind of Pandesal that any decent Filipino should eat. I felt cheated and I wanted to complain but I pacify myself. I don't know what it gets inside of me. I was so angry then and it dawned on me that maybe I should try to make it... and so I did. But my journey was not that easy... I have had so many trial and errors before I got satisfied with the result. First, let me give you a brief history of Pandesal in our country. Pandesal (corrupted from the Spanish pan de sal, meaning "bread of salt") is a common bread roll in the Philippines made of flour, eggs, yeast, sugar, and salt. Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. Its taste and texture closely resemble those of the Puerto Rican bread pan de agua and Mexican bolillos. Contrary to its name, pandesal tastes slightly sweet rather than salty.[3][4] Pandesal, or "pan-de-sal", was invented in the 16th-century Spanish Era in the Philippines and is Portuguese in origin. It is made of flour, yeast, sugar and salt. Usually it is soft, airy, chewy and has a slightly crunchy crust outside. It is commonly referred to as “the poor man’s bread” because it became the cheaper alternative to rice during the Philippine Revolution. In present day Philippines, you can find varieties of pan de sal such as raisin pan de sal, whole wheat pan de sal, cheese pan de sal, and vegetable pan de sal. It is available at almost any bakery in the Philippines. Filipinos eat it in different ways but is most commonly consumed by dipping in hot coffee. It can also be integrated into many recipes, most common of which includes pan de sal pizza and the American peanut butter and jelly sandwich. It is usually complemented with strawberry jam, peanut butter, margarine or butter sprinkled with sugar, condensed milk, melted chocolate or even ice cream. It is usually served hot, but even when cold, pan de sal is still considered a favorite snack. The pan de sal has become a staple breakfast in Philippine culture since the Hispanic era and is still considered the bread of the masses.[5][6] Okay, thank you Wiki for the sharing..LOL! Printable Recipe Filipino Pandesal Ingredients 4 cups bread flour 2 packets fast acting yeast 1/4 cup white sugar 3/4 tsp salt 1/3 cup softened butter 1 tbsp oil 1 egg 1/2 cup water 1/4 cup evaporated milk 1/2 cup fresh milk 1 cup bread crumbs : you can toast stale pandesal or toast some white bread until its hard and crisp then using your food processor, go ahead and create your own pandesal breadcrumbs. You know what, this is the secret of the crisp smelling pandesal. Don't ever make a mistake by baking pandesal without breadcrumbs because it will never be considered Pandesal. Direction: Prepare a bowl smeared with olive oil Combine flour, yeast, sugar, salt then set aside. With your mixer and dough hook with the speed of no.1, lightly mix the dry ingredients ( combi of flour, yeast and salt ) together with egg, butter and oil. Combine together water, fresh milk and evaporated milk. Microwave it for 45 seconds, then gradually pour into the mixer with mixture Mix for 15 minutes. Then transfer the dough onto the bowl with smeared olive oil. Cover the bowl with cling wrap or towel. In my case, I cover with cling wrap. Then I put it in the oven, with a bowl of warm water below. This process makes it fast to rise. Once it risen for about 90 minutes, prepare your working table. sprinkle some flour and knead the dough just to release the air. Prepare breadcrumbs in a bowl Divide the dough into 24 pcs, at least 47 to 50 grams each. With each piece, tuck inside repeatedly until you form a ball then press onto your palm and transform into oblong shape. Then dip each oblong piece of dough into the breadcrumbs. Place them in the baking tray, creating a distance with each dough portion of about 2 cm. Just like what I did with the bowl of dough, I would also put the tray into the oven with a bowl of hot water just below it. After 90 minutes, the size will double and you can bake them Pre heat your oven. Bake for about 12-15 minutes at 200C. Once done, slide the pandesal.. into a cooling wire rack and eat. Enjoy! Room temperature: will last for a week In the fridge: for about a month. There were days that I will make Pandesal three days in a row. My home smells Pandesal in the morning and I truly love its aroma..its feels like home and I will remember the memories I have back home. Where's the Party? Saturday Sparks Best of The Weekend Saturday Sharefest Happines Is Homemade Scraptastic Saturday Saturday Shuffle Dare To Share Share It One More time Saturday Mini Party Create Bake Make Silver Pennies Sunday Sundays At Home Whats For Dinner Sunday Tables and More Sunday Inspiration Monday Busy Monday 325 Amaze Me Monday 443 Block Party Mix It Up Monday Melt In Your Mouth Monday Youre The Star Over The Moon Menu Plan Monday Merry Monday Dishing It and Digging It What'd You Do This Weekend Craftastic Monday Cooking and Crafting Monday Hello Monday Inspire Me Monday Totally Terrific Tuesday Home Stories Yesterday On Tuesday Fabulous Party Celebrate Your Story 433RD Inspired Me Tuesday Recipe DIY Linky Reader Tip Tuesday Happy Now Making A Home Tickle My Tastebuds The Scoop Sew It Cook It Craft It Too Cute Tuesday Wined Down Wednesday Wonderful Wednesday Wow Me Wednesday Homemaking Link up To Grandmas House Your Whims Wednesday Party In your PJ's Talk of the town Creative Muster Party Waste Not Wednesday A Little Bit Of everything Whimsical Wednesday Artsy Fartsy Linky Party Full Plate Thursday Thursday Favorite Things Thrifty Thursday Encouraging Hearts This Is How We Roll Grace At Home Home Sweet Home Creatively Crafty Party Share Your Cup Foodie Friday Funtastic Friday Party Pretty Pintastic Party Friendship Friday. Sweet Inspiration. Friday At Fire Station. Create Bake Grow Together. Weekend Potluck. Fiesta Friday Feathered Nest Friday Handmade Friday. Friday Frenzy
Location: Hacienda Guadalupe, Barangay Ayungon, La Carlota City
This is a recipe for pork embutido meatloaf
Revisit the Philippines of old at Taal Heritage Town
Pinay Homeschooler is a blog that shares homeschool and afterschool activity of kids from babies to elementary level.
Image 6 of 16 from gallery of Cousins River Residence / GO Logic. Photograph by Trent Bell
Before Christianity arrived in the Philippines, the natives had their own polytheistic beliefs officiated by the Babaylan. But over time, they went from healers to hell-sent.
Thank you Andrea of Scraptastic Saturday , Thank you Sinea of Wonderful Wedenesday, Thank you Karen of Friday Feature, Thank you Andrea of A Morning Cup Of Joe for the feature of my Food For The Gods. Humba is an interesting dish. This slow braised pork (could be pork belly, pork ribs or both) is cooked in a sweet glaze of sugar (panocha/palm sugar during the old days) and given depth of flavor with the addition of soy sauce, salted black beans, and star anise. Although this dish finds its local roots in the Visayas part of the Philippines just by casually perusing the ingredients listed below, it is clear that this “local” dish has origins beyond our own shores. It is clearly related to Adobo Recipe which is handed down to us by the Spaniards.The Chinese settlers came which introduced to us the braising method of cooking and therefore a fusion recipe was created by the Filipinos in Visayas area. I read that a woman was the author of this recipe. Humba is an adobo recipe with a twist of Chinese braise. The difference between Chinese Braise and Filipino Braise is that ours has thick sauce that coats the meat as well with a very strong flavor combination of salty,sweet and sour. The thrill of it is that it does not spoil at once,the shelf life is longer even for weeks. I remember my Uncle who would cooked Humba every time we had a family affair. Humba would usually consist of all the fatty parts and unwanted parts of slaughtered pig. Going home after the event, we have a garapon or jar of Humba with us. Personally, I am thrilled about this discovery because the magic of good food really goes a long long way. Most Asian culinary cultures have a version of braised pork, sweetened by sugar and balanced by a savory counterpoint of soy sauce, rice wine or even fish sauce. Even within every Filipino household, the preparation of this simple Humba varies greatly. Besides the usual addition and subtraction of ingredients, some recipes recommend the use of pig trotters instead of the more common pork belly. Adding to complexity of this dish, other recipes even suggest adding mushrooms, banana blossoms, rice wine, hard-boiled eggs and even potatoes into the mix. But Id rather keep my Humba relatively simple–cooking a tried-and-true family recipe but of course with some slight changes. And Yes! the most interesting part is ..I love Humba with Fried Banana slices on top. Printable Recipe Filipino Humba Ingredients: 1/2 kg or 500 grams pork belly cut into large cubes 1/2 kg or 500 grams pork butt shoulder cut into large cubes 1 whole head garlic crushed 1/2 cup vinegar 4 tbsp brown sugar 4 tbsp soy sauce 2 pcs bay leaf 1 tbsp rice wine 2 pcs star anise 1/2 tsp oregano 3 tbsp tausi or fermented black beans 1 cup whole peanuts 1/2 cup olive oil 1/2 tsp paprika 2 cups water some Fried Bananas (ripe saging na saba) Direction: In a bowl, combine these ingredients: meat, garlic, vinegar, brown sugar, soy sauce and rice wine. Marinate for about 30 minutes. Set aside in the fridge. After 30 minutes, transfer to a sauce pan and add: water, black beans and peanuts. Cover and bring to a boil, once its boils, turn the heat to a simmering mode and add the rest of the ingredients: bay leaf, star anise, oregano, paprika and olive oil. Cover and simmer for 1 hour or until the sauce thickens. You can add fried bananas five minutes before turning off the heat or serve it separately Here...its ready, the meat is tender, the characteristic of taste is..as usual..a chaos between sweet, salty and sour.. lol! but thats how we enjoy our food. Yes, I am digging in and suddenly I forgot my rule of no rice. It is such a dilemma not to enjoy this wonderful dish with rice. My excuse is that I'm having Brown Rice anyway... In case you are wondering what Saba Banana is, the photo above is taken from google. Its a variety of banana or plantain in the Philippines. We normally slice and fry it, to be eaten all together with rice and rumba. I wish I have some fried slices now... Where's The Party? Saturday Sparks Best Of The Weekend Saturday Sharefest Scraptastic Saturday Saturday Shuffle Dare To Share Saturday Mini Party Happiness is Homemade Create Make Bake Silver Pennies Sunday Whats For Dinner Sunday Tables and More Sunday Sunday Dinner Bell Inspiration Monday Busy Monday Amaze Me Monday Mix It Up Monday Inspire Me Monday Over The Moon Youre The Star Menu Plan Monday Merry Monday Dishing It and Digging It What'd You Do This Weekend Craftastic Monday Cooking and Crafting Monday Creative Monday The Hearth And Soul Home Stories Project Inspired Fabulous Party Celebrate Your Story Recipe Diy Linky Happy Now Making A Home Tickle My Tastebuds The Scoop Tuesdays At Our home Reader Tip Tuesday Sew It Cook It Craft It Tasty Tuesday Tuesdays With A Twist Delicious Dishes Wined Down Wednesday Wonderful Wednesday To Grandmas House Your Whims Wednesday Party In Your Pj Talk Of The town Creative Muster Waste Not Wednesday Homemaking Link Up A Little bit Of Everything Wow Me Wednesday Penny Pinching Wednesday Artsy Fartsy Full Plate Thursday Thursday Favorite Things Thrifty Thursday Encouraging Hearts Grace at Home Creatively Crafty Flaunt It Friday Foodie Friday Pintastic Party Friendship Friday Sweet Inspiration Friday@Fire Station Create Bake Grow and Gather Weekend Potluck Fiesta Friday Friday Feature Friday Favourites A Morning Cup of Joe Friday Favourites Home Matters
