Pay Yourself First

I read about this when I stumbled the book "The Richest Man in Babylon" by George Samuel Clason. The book is hard to read because of the wordings there. It's like reading a Bible or Victorian Era English. Some says its very simple technique but very hard to apply. You just save a portion of what you make. Actually it's 10%. Thats it. If this is new to you, read on while I explore the world of Personal Finance. 10% is easy you say? Now, Where are those 10% savings that youre' savin? I can't find mine either. What is left with my salary? Zero. Bunch of Zeeerrooosss.

You can start by Paying Yourself First before of paying other bills. You must set aside 10% of your take home pay. No excuses. I tried it. It's hard. But it works.
If it didn't work, theres a problem with your budget or your broke or your in in debt. That's right we have to be frugal in a way we don't compromise ourselves. Live comfortably without doing any impulsive buying and committing unnecessary expenses.

Financial Arsenal

Pay Yourself First
The Million Pesos Calculator
Handling Friends Who Borrow Money
Giving Financial Support To Your Family and Relatives
The State of Financial Literacy in The Philippines
Overseas Filipino Workers and Their Families
The Middle Class Filipino
How financially literate are you?
Habits That Lead To Success
Paying Yourself First
Tracking Your Expenses
Delaying Gratification
Believing In Abundance
Having A Budget
Managing Your Time
Committing To Your Goals
Keeping Your Motivation
Being Frugal
Your Enemies Towards Financial Freedom
Impulse Buying
Inflation
Procrastination
Fear of Taking Risks
Wrong Beliefs About Money

Tortang Sapal (ng Niyog)

INGREDIENTS:
1 cup coconut residue (sapal ng niyog)
1 egg
1/2 cup flour
1/2 cup water
1 onion (minced)
1/4 teaspoon ground pepper
salt to taste

INSTRUCTIONS:
Combine all the ingredients until fully mixed.
Spoon a portion then fry until golden brown.
Serve it hot.


from: Kusina Master

Tinuktok

Tinuktok

At last... Tinuktok pala tawag dito sa pinangat na dahon ng gabi na may palaman na hipon na may malapot na gata.

Ingredients:

½ kg freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
600g meat of young coconut (about 5 young coconuts), grated
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
a few pieces of chillies
20 to 30 fresh taro leaves
kitchen string with which to tie each pinangat
6 to 8 stalks of lemongrass (lower white portions only), smashed
3 to 4 cups thin coconut milk

For the sauce/ topping:

2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks lemongrass (lower white stalks), sliced
salt to taste
3 to 5 spring onions, finely chopped

Instructions:
1. Combine the shrimp, grated young coconut, onion, ginger, garlic and chillies and chop them together using a large knife or cleaver until the mixture looks like cornmeal. I used the food processor for this task.

2. Wrap 2 to 3 tablespoons of the mixture in two (overlapping) taro leaves and tie each with a kitchen string. I did not have kitchen string so I made use of the stalk of the taro leaves.

3. Line a heavy-bottom pot with the smashed lemongrass and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.

4. Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the taro leaves are already soft or when all of the thin coconut milk has evaporated.

5. While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and lemon grass. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinangat in a wide platter and top with the sauce.

Source:
http://malouprestado.com/2013/05/26/a-dish-from-those-days-when-life-was-simple-pinangat-or-tinuktok/

Fish Fillet

Fish Fillet 

Ingredients 

2 medium sized lapu-lapu or surgeon fish 
1 ½ cups hardtack (bread crumbs) 
½ cup calamansi juice 
3 beaten eggs 
salt, pepper, monosodium glutamate 

Fish Fillet Directions 

Clean the fish thoroughly and peel.  Remove fish bone. Cut the flesh into small strips.  Mash of calamansi juice, salt pepper and vetsin (or monosodium glutamate). Dip fish in egg and hardtack.  Fry the fish. Serve with sweet and sour sauce on the side.

Sweet and Sour Sauce Ingredients 

½ cup water 
2 tablespoons cornstarch 
1 ½ tablespoons sugar 
½ cup Pineapple juice 
vinegar, soy sauce, margarine 

Sweet and Sour Sauce 

Dissolve ½ cup water 2 tablespoons cornstarch and 1 ½ tablespoons sugar.  Mix well until thicken.  Add ½ cup Pineapple juice. Stir in vinegar, soy sauce and margarine, Boil on low heat and mix together 2 minutes.

Itlog na may sarsa?

itlog
sibuyas
siling pula
arina (mais)?
berdeng sili




water
ketsup
chicken cubes
asukal
suka
asin

Kaldereta

Ingredients:

pork or beef or kambing cubed
garlic cloves, crushed and chopped
onion, finely chopped
5 cup water
Red bell pepper, cut into squares
Tomato sauce
Liver spread
Crushed chili
Bay leaves
Potatoes, diced
Carrots, diced
Cooking oil
salt and pepper to taste

Cooking:

Boil beef or pork until tender
Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown
Remove the fried carrots and potatoes from the pan and set aside
In the same pan where the vegetables were fried, sauté the garlic and onions
Add the cooked beef or pork and simmer for 5 minutes
Add water and add the tomato sauce and liver spread and simmer for 5 minutes
Add carrots, gizantes, bay leaves, bell pepper,crushed chili and potatoes and simmer for 10 minutes
Add salt and pepper to taste!