I am excited to announce that I am joining the Tupperware family soon. A friend has informed me about the business. Since I work at home, I am really interested in business that I can do while at home. I am also considering Younique and Royale Products. As a mother of two, I have handfuls of work but I believe busy people can manage well their time. I'm a busy buddy since college and been always like that after graduation and started work. Right now, I am working with my husband's business, helping him with paperwork. Glad I was a teacher because it helps me with paperwork duties. It's like I got married to papers LOL Anyway, with all these opportunities coming my way, I will try to grab it and hopefully it will work. I will still find time sharing my recipes and food trips. I will be receiving a pack from Tupperware so I am so excited to use the products in my kitchen. Until then!
Monday, April 28, 2014
Monday, April 21, 2014
Kimchi has been a favorite side dish that I have acquired in taste. At first I didn't like it but I found out that it also depends on how it is being made. I have a friend who is really good in making kimchi. I ordered 2 jars at first and it didn't last that long. I ate it with my chicken and lettuce almost everyday. It was so tasty and addicting! Hmmmm... Below is a recipe from chow.com:
Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking.
Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it.
What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.
Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.
Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not use plastic, as the odors from the kimchi can be hard to remove from plastic.
- 1Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
- Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
- Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
Monday, April 14, 2014
I am still struggling to maintain my weight so I can maintain my blood sugar level. As I mentioned on my previous posts, I was or am still hypoglycemic. I get dizzy at times especially if I eat a lot of unhealthy food. Well, you know what are those. So I just have to stick and be disciplined to eat the proper diet which is, food consists of protein, vitamins and minerals and complex carbs.
For breakfast, I have eggs for protein, olive oil for natural oil, whole wheat pancake with egg for complex carb, and fruits/veges-pears, bell peppers, onions. For drinks, I brew my own tea. I love green tea!
Monday, April 7, 2014
Halo Halo or Mixed in English is one of Filipino dessert favorites. It is similar to shaved ice but instead of using syrup or a mixture of Kool-Aid drink, sugar and water, we use sweetened beans, coco meat, fruits and kaong which is similar to colored tapioca and evaporated milk. We then topped it with ice cream or leche flan which is similar to Mexican flan. This is really good and fattening too :)