Gat Andres Bonifacio

Today is the Bonifacio Day. Ang bayani ng Maynila.

Pinoy Christmas Playlist

This is my Imeem Christmas Compilation. Hoping all Filipinos around the world will be happy about my playlist. Enjoy!

Fish Ball Sauce

Red Sweet and Sour Fish Ball Sauce

Ingredients:
1/2 Cup Vinegar
1/2 Cup White sugar
1 tablespoon Catsup, to color
1 tablespoon Cornstarch

Preparation:

1. Pour Vinegar into pan, dissolve sugar, low-medium heat.
2. Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly simmer.
3. Dissolve cornstarch in 1/4-cup water, then add to mixture, stir.
4. Turn to high heat for 10secs or until consistency is just right, add grounded pepper (optional).

Brown Fish Ball Sauce

1. Same procedure just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda.
2. For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
3. Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference in developing consistency)

Crispy Pata

Mga Sangkap:

1 1/2 pata
1 kutsarita asin
1/2 kutsarita durog na paminta
1/4 kutsarita betsin
mantika

Paraan ng pagluluto:

Ilagay sa isang malaking kaserola ang pata.
Hayaang nakalubog sa tubig. Pakuluin.
Timplahan ng asin, paminta at betsin. Takpang mabuti ang kaserola. Hinaan ang apoy at hayaan kumulo-kulo hanggang lumambot ang karne. Patuluin ang karne.
Magpainit ng mantika saisang malaking kawali hanggang halos umusok ito sa init. Ilubog sa mantika ang pata hanggang mamula ang balat at lumutong.

Ginisang Sitsaro

Mga Sangkap:

3 grams sitsaro
2 grams karneng baka, hiniwang makitid.
1 gram atay ng baka, hiniwang makitid.
1 sibuyas
3 butil bawang
3 kutsarang toyo
2 kutsarang arina
1/2 kutsaritang asukal

Paraan ng pagluluto:

Prituhin ang atay, Itabi. Isunod ang karneng baka, Itabi.
Igisa ang bawang at sibuyas. Isunod ang sitsaro pero iluto lang ng malasado.
Kapag nag-iba na ang kulay ng sitsaro ay ihalo ang piniritong atay at karneng baka.
Timplahan ng toyo at asukal.

Choose generic drugs

Switch to generic medication. Same effects at less price.

Saving Tip

Cut back or eliminate your addiction to smoking.

Saving Tip

Call the cable company and cancel your service (or agree to a better deal)

Personal Finance

Work a few extra hours at your day job.

Saving Tip

Shop around for a new insurance provider.

Saving Tip

Cancel your gym membership.

Saving Tip

Don’t be an early adopter of new technology.

Beef Tapa

Ingredients:
1 kg lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick
Salt
Ground black pepper
Sugar
2 tbsp finely chopped garlic
1/2 tsp distilled white vinegar
Soy sauce (optional)
Vegetable oil
MSG (vetsin)

Procedure:
1. Use the meat pounder to tenderize and thin out the meat. (bugbugin)
2. Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tbsp of soy sauce. Mix well.
3. Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
4. You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil. Tapa is usually eaten together with fried rice and egg.

Saving Tip

Use public transportation rather than driving when possible.

How to make salted eggs - (Itlog na maalat)

Procedure

1. Select 250 pieces fresh, clean and crack-free duck eggs.
2. Candle the eggs to make sure that eggs are fresh, free from cracks and not stale.
3. Wash the selected eggs with soap and water.
4. Pulverize 1 1/2 kg clay and heat for 1 hour. After heating, mix the heated clay to 1 1/2 kg salt.

5. Add enough cooled boiled water to the heated clay and salt mixture. Mix well until the mixture becomes muddy in consistency.
6. Coat eggs with the clay mixture.
7. Arrange coated eggs in containers like wooden boxes, plastic crates, big clay pot or pail no more than 50 pieces. Cover with cellophane. Cure for 20 days.
8. After 20 days curing period, wash eggs thoroughly, separate cracked eggs.
9. Boil eggs in medium fire for 4 hours.
10. Cool eggs then arrange in egg trays. Separate those with cracks.
11. Store at room temperature. Expiration date is for 6 weeks.

Saving Tip

Sign up for online bill payment if your bank offers the service for free.

Chicken Feet with Sauce

Ingredients:

* 1 kg medium-sized chicken feet
* 1 clove garlic
* 2 medium pcs onions
* 1 tsp chopped ginger
* 1 tbsp or 12 g iodized salt
* 200 ml tomato sauce
* 70 ml tomato paste
* 1/2 cup or 125 g refined white sugar
* 1 tbsp or 12 g white pepper
* 2 tsp or 12 g chili powder
* 2 small pcs red bell pepper
* 1 tbsp or 20 ml sesame oil
* 1 can or about 235 ml black beans
* 1/2 bar butter

Procedure

1. Put the chicken feet in a pressure cooker and add 3 cups of water seasoned with 2 tsp of salt. Boil for 15 minutes or until tender. You can use a casserole if a pressure cooker isn’t available, but cooking will take a longer time (about an hour).
2. When the chicken feet are tender enough, drain them and set aside, but keep the drained stock.
3. White waiting for the chicken feet to cook, mince the garlic and onions, and chop the ginger to make a teaspoonful. Also prepare all the other ingredients.
4. Once all the ingredients are set, put the butter on the wok or skillet and use medium heat to melt it. Saute garlic, onion and ginger, then add the chicken feet. Since they are already tender, you just need to stir-fry them for 5 to 10 minutes.
5. After a few minutes, stir in the tomato sauce and tomato paste using the wooden ladle. Continue mixing, turning the chicken feet over every time in such a way that they won’t be broken or damaged.
6. Then add 1 cup of stock. Simmer for few minutes. Add the remaining ingredients and season to taste. The sauce should have a sweet and salty blend.
7. Simmer until the sauce thickens slightly. There’s no need to add salt to the sauce because the chicken feet are already salted, and the tausi or black beans also contribute salt.
8. When the sauce is thick enough turn off the stove and put the dish in a serving tray or bowl.

Saving Tip

Delay vacations until your emergency fund is complete.

Saving Tip

Cancel magazine subscriptions.

Jar of Change

Empty your pocket change into a jar every night.

THE LION AND THE FOX (2)

A Lion that had grown old, and had no more strength to forage for food, saw that he must [96] get it by cunning. He went into his den and crept into a corner, and made believe that he was very sick.

Al the animals about came in to take a look at him, and as they came, he snapped them up. When a good many beasts had been caught in this way, the Fox, who guessed his trick, came along. He took his stand a little way from the den, and asked the Lion how he did.

The Lion said he was very sick, and begged him to come into the den to see him.

"So I would," said the Fox, "but I notice that all the footprints point into the den, and none point out."

Crispy Kangkong

Ingredients:
4 bundle kangkong leaves
1-1/2 cup cold water
3 cups corn starch
½ cup all-purpose flour
5 cups cooking oil
1 cup flour
# 1 egg (beaten)
1/4 teaspoon pepper (paminta)
salt and monosodium glutamate to taste
1 pc boiled egg, grated medium


For Mayonnaise Dip:
1 cup mayonnaise
4 drops Maggi Savor liquid seasoning
Dash of pepper

Remove and wash kangkong leaves, drain thoroughly and dry.
Mix the egg, water, cornstarch, flour, salt, MSG and pepper in a bowl.
Mix until smooth in consistency.
Heat cooking oil and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy and golden brown.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side. (Mayonaise Dip)