(L to R) Alicia O. Dabalos, Leticia B. Telesforo, Georly Mae Q. Dabalos, and Amalia B. Cabusao
Sunday, August 31, 2008
Wednesday, August 27, 2008
MAYS Livelihood Skills Training with HDKI
July and August 2008 MBM Cooking Segment Recipes
July 3: FISH IN GINGER SAUCE
Ingredients:
3 pcs Salmon fish
1 tbps ginger strips
1 tbsp spring onion
Shrimp cubes
Salt to taste
Water to cover fish
Procedure:
1.Clean the fish put enough water to cover the fish.
2.Add ginger strips & shrimp cube.
3.Adjust the quantity of salt.
4.Let boil until fish is cooked.
5.Garnish with spring onions.
July 10: SQUASH OKOY
Ingredients:
1 cup tagunton or small shrimp trimmed but not peeled
1 pc egg
1 cup all purpose flour
3 cups shredded squash
1 cup water
¼ chopped onions
¼ cup diced spring onions
Salt and pepper to taste
Cooking oil
Procedure:
1.In a bowl, combine tagunton, egg, flour and squash.
2.Pour water and mix well with a wooden spoon.
3.Add the chopped onions and spring onions. Season with pepper.
4.Continue mixing to blend well.
5.Shape the mixture into individual patties.
6.In a deep pan, heat oil and gently slide the patties into pan.
7.Deep fry for about 2 minutes or until crisp and brown. Drain patties in paper towel.
8.Serve hot with a dipping sauce of vinegar and garlic.
July 17: MAIZ CON GATA
Ingredients:
1 big can sweet corn kernel
1 kilo malagkit rice
1 kilo coconut milk
1 kilo sugar
Procedure:
1.Cook rice then add coconut milk, sugar and corn kernel.
2.Wait until sticky and done.
July 24: BANANA PANCAKE
Ingredients:
1 cup diluted milk
2 eggs
2 tbsp melted butter
1 ½ cup flour
2 tsp baking powder
¼ tsp salt
1 tbsp sugar
2 pcs very ripe bananas, finely sliced
1-2 tbsp oil or shortening
Procedure:
1.Combine all ingredients except bananas and cooking oil in an electric blender. Process in blender for 1 minute.
2.Add bananas and blend for 30 minutes.
3.Heat a griddle or a frying pan and add shortening. Pour about one ladle of batter for each pancake.
4.Turn pancake when bubbles appear on the surface. Brown second side. If desired serve with syrup.
Note: You may also hand mix the batter. Mash bananas well before adding to the mixture.
July 31: CHICKEN LOLLIPOP AND STRIPS
Ingredients for Dredging:
1 cup all purpose flour
2 tbsp ginisa mix
Salt to season the chicken meat
Oil for frying
Tartar sauce:
½ c mayonnaise
1 tsp chopped onions
1 tsp chopped kinchay
1 tsp pickle relish
2 tbsp catsup, optional
Salt to taste
Mix all ingredients.
Procedure:
1.Loosen with your fingers the main joint holding the long segments of the wings. Discard the wing tip. Take the section that looks like a little drumstick and use knife to make a deep slit at the base. Clean the area of any skin and flesh. Roll around the tip. Now we have a lollipop. Do the same to the inner segment of the wing, but remove the thin bone so that you are left with only one bone handle.
August 7: CREAM OF MUSHROOM SOUP AND FRESH LUMPIA WRAPPER
Ingredients:
1 chicken breast, boiled and flaked
1 medium shallot, chopped
2 gloves garlic, minced
1 tbsp oil
1 cup fresh mushroom or
1 can sliced mushroom
4 cups chicken stock or 1 chicken cubed
½ cup evaporated milk
¼ cup all purpose flour or cornstarch dissolved in small amount of water
Procedure:
1.Sauté in oil, the garlic and onions.
2.Add the chicken and the chicken stock. Let boil.
3.Add mushrooms and continue cooking until mushroom is cooked.
4.Add milk and season to taste.
5.Add the flour and continue mixing until thick.
6.Add chopped parsley.
Fresh Lumpia Wrapper
1 cup APF
1 tbsp oil
1 cup water
Procedure:
1. Brush into frying pan.
August 14: TORTANG SAGING
Ingredients:
¼ cup flour
2 pieces unripe banana
¼ cup water
2 tbsp powdered peppercorn
1 tsp vetsin
1 tbsp salt
2 tbsp ginisa mix
Procedure:
1.Peel the banana and then shred.
2.Mix all ingredients.
3.Pan fry
August 21: GRILLED TUNA IN MANGO SALSA
Ingredients:
1 kilo Tuna
2 pcs Mango
2 tbsp soy sauce
¼ cup kalamansi juice
5 pcs Tomatoe
1 tbsp sugar
2 tbsp vinegar
A pinch of salt
Procedure:
1.Marinade tuna fish with kalamansi juice, a pinch of salt, 2 tbsp soy sauce for at least 1 hour.
2.Slice tomatoes and ripe mango into cubed. Seasoned with kalamansi juice, soy sauce and a pinch of salt.
August 28: PINEAPPLE MANGO PIE
Ingredients for the Pineapple Mango Jam:
1 cup pineapple, crushed
1 cup mango, mashed
1 cup sugar
Procedure:
Mix all ingredients and cook until thick.
Pastry/ Crust:
2 cups all purpose flour
½ cup lard
½ cup water
Procedure:
Cut in lard into flour. Add water little by little until dough forms into a ball.
Roll. Cut into desired shape.
Fill each pastry with jam. Seal properly.
Bake until done.
May and June MBM Cooking Segment Recipes
May 1: CRISPY CHICKEN
Ingredients:
½ kilo chicken breast (boneless)
1 cup all purpose flour
1 tbsp salt
2 tsp ground pepper
1 cup bread crumbs
1 pc egg
Procedure:
1.Cut chicken into strips, then deep in bread crumbs, eggs and bread crumbs again.
2.Deep fry until light brown.
May 8: PALITAO
Ingredients:
½ kilo malagkit soak in water
1 kilo grated coconut
½ kilo white sugar
Toasted sesame seeds
Procedure:
1.Soak in water overnight before grinding.
2.Grind into a paste.
3.Shape into tongue like shape.
4.Deep in boiling water and wait until it float.
5.Then deep in grated coconut, sesame seeds and sugar.
May 15: LECHE FLAN
Ingredients:
4 pieces eggs
1 big can condensed milk
½ can water
2 tbsp sugar
lemon peel
Procedure:
1.Prepare the llaneras.
2.Caramelized the sugar. Set aside.
3.Mix the eggs, milk and water.
4.Strain the mixture. Add the lemon peel.
5.Pour into the pan with caramelized sugar.
6.Cover with foil and steam for 45 minutes. Invert when cooled.
May 29: ESPASOL
Ingredients:
1 ½ cup glutinous flour
¾ cup white sugar
2 cups coconut milk
Procedure:
1.Toast the glutinous flour until light brown.
2.Get little amount and set aside for rolling.
3.Mix with coconut milk & sugar until sticky.
4.Cook under low heat and form into flat.
5.Then roll in toasted glutinous flour.
June 5: PINAKBET
Ingredients:
1 onion
2 large tomato
2 tbsp bagoong
1 tbsp cooking oil
1 tsp msg
1 cup ampalaya 1 ½ inches length
1 cup sitaw
1 cup squash
4 pieces okra
2 pieces talong
Procedure:
1.Boil in about ½ cup water and ½ tsp salt.
2.Cover until tender and water already absorbed.
3.Add 1 tbsp oil, onion, tomatoes, bagoong and msg.
4.Mix well. Next, add the squash, cover till tender, and then add the talong and okra.
5.Cover for 2 minutes. Mix well and serve hot.
June 12: FISH TOCINO
Ingredients:
1 kilo fish meat in tocino cut
¾ cup sugar
1 tbsp salt
2 tbsp soy sauce
½ tsp Prague powder
½ tsp pepper
2 tbsp anisado wine
¼ cup sprite or 7-up
2 tsp minced garlic
Procedure:
1.Slice fish meat into tocino cut.
2.Mix all ingredients except fish meat.
3.When all ingredients are dissolved, dip the fish meat.
4.Cure as desired.
5.Pack and refrigerate. Use 5x8 or 5x10 plastic.
6.Food coloring (optional).
June 19: BREADED TALONG
Ingredients:
4 pcs talong
1 pc itlog
1 cup flour
2 tsp salt
1 tsp vetsin
Procedure:
1.Slice talong into 3 inches long and flat.
2.Mix other ingredients to make a batter.
3.Deep the sliced talong, then deep fry.
June 26: BUDGET WEDDING CUPCAKE WITH ICING
Ingredients:
24 pcs Cupcake pre bake
For Boiled Icing:
7 pcs egg white
½ cup sugar
½ tsp cream of tartar
Food coloring (red, yellow, green, pink)
Procedure:
Mix the icing mixture.
1.Decorate cupcake using colorful icing.
2.Form into desired shape.
March and April MBM Cooking Segment Recipes
MARCH AND APRIL 2008 Recipes
March 6: POWDERED LAUNDRY DETERGENT
Materials:
Detergent Base Powder 500g
Soda Ash 200g
Sodium Sulfate 250g
Bubble Enhancer 30ml
Fragrance 20ml
Procedure:
1.Mix first all the powder chemicals then add the liquid chemicals.
2.Mix thoroughly.
3.Pack in desired weight
March 13: CRISPY KANGKONG
Ingredients:
1 bundle kangkong
¼ cup cornstarch
2 egg whites
Salt and pepper to taste
Vetsin
Oil for frying
Bowl of cold water
Procedure:
1.Remove kangkong leaves from the stalks and wash in cold water.
2.Mix cornstarch, egg white , salt, pepper and vetsin.
3.Dip kangkong leaves.
4.Fry in hot oil. Then drain.
March 20: POMELO SALAD
Ingredients:
1 sweet pomelo, segregated
Chopped spring native onions
Salt
Vinegar
Chopped onions
Procedure:
1.Peel and segregate Pomelo.
2.Mix together chopped onions, salt and vinegar.
3.Drizzle over Pomelo.
March 27: WRISLET
Materials:
Ribbon (any color)
3 pcs. Orchid
Floral Wire
Ingredients:
1.Tie the flower into the ribbon.
2.Make any desired design that suits your taste
April 3: SAGO AT GULAMAN SA MALAMIG
Ingredients:
1 cup muscovado or kinugay
1 cup white sugar
1.5 liter of water
¼ kilo sago
1 tsp vanilla
Ice cubes
Gulaman, a desired
Procedure:
1.Mix together the muscovado and the sugar. Add water and let it boil until all sugar is dissolved.
2.Add sago. After a few minutes, put off flame and add the vanilla. Chop the gulaman and add to the sugar mixture.
3.Put in a glass and add ice cubes. Serve cold.
April 10: AVOCADO DISH SALAD
Ingredients:
1 cup muscovado or kinugay
1 cup white sugar
1.5 liter of water
¼ kilo sago
1 tsp vanilla
Ice cubes
Gulaman, a desired
Procedure:
1.Mix together the muscovado and the sugar. Add water and let it boil until all sugar is dissolved.
2.Add sago. After a few minutes, put off flame and add the vanilla. Chop the gulaman and add to the sugar mixture.
3.Put in a glass and add ice cubes. Serve cold.
April 17: CUCHINTA
Ingredients:
1 cup all purpose flour
1 cup brown sugar
1 ½ cup water
1 tsp lihiya
Procedure:
1. Mix all ingredients until there are no lumps.
2. Pour unto the molder and steam for 20-25 minutes
April 17: PUTO CHEESE
Ingredients:
2 cups all purpose flour
2 tbsp baking powder
1 cup white sugar
1 cup evaporated milk
Pinch of salt
Cheese
Procedure:
1. Mix together the flour, baking powder, sugar and salt.
2. Slowly pour water and milk until there is no more lumps.
3. Add coloring.
4. Pour into greased molders and top with cheese.
5. Steam until done.
6. Food coloring
April 24: KWEK- KWEK
Ingredients:
2 cups all purpose flour
8 pieces eggs
1 pc cucumber
Pinch of salt
Dash of pepper
Food Coloring (orange)
Procedure:
1. Boil all the eggs until cook.
2. Mix all other ingredients to make a batter.
3. Dip unto the eggs then fry.
4. Serve with vinegar and cucumber.
Tuesday, August 26, 2008
M@YS at MBM Cooking Segment
RECIPES FOR JANUARY AND FEBRUARY 2008
January 3: SIOMAI
Ingredients:
1 kilo ground pork
100 pcs Siomai wrapper
Curing Mix:
1 tsp phosphate
1 tbsp iodized salt
½ tsp curing salt
¼ cup chilled water
Extender:
¼ cup tvp granules ½ cup water
½ tsp carrageenan ½ tbsp ground pepper
2 tbsp minced garlic 2 pcs med. Size eggs
¾ cup shredded carrots ¼ cup finely chopped spring onion
½ cup grated cheese 2 tsp sesame oil
2 tsp shrimp powder
For Seasoning:
5 grams BF ( Binder Filler) blend
Procedure:
1.Mix all ingredients.
2.Mold in siomai wrapper.
3.Steam for about 15-20 minutes or until done.
4.Serve hot.
January 10: FRUIT COCKTAIL DRINK
Ingredients:
1 litro pack orange juice powder
1 litro Sprite of 7-up
2 packs gelatin (jelly ace) different color
1 can chopped lychee
1 liter water
Orange slices to float
Crushed ice
Procedure:
1.Mix all ingredients.
2.Serve cold.
January 17: FASHION SLIPPER
Materials:
1 pair Slipper
1 meter feather boa (any color)
Glue gun
Stick glue
2 meters ribbon
Procedure:
1.Wrap the ribbon into the slipper strap using the glue gun.
2.Then, top the strap with the feather boa.
January 24: DURIAN PASTILLAS
Ingredients:
300g durian meat
1 can condensed milk (300ml)
2 tbsp butter
1 tbsp glucose
Procedure:
1.Heat pan, pour in condensed milk.
2.Add durian meat and cook until sticky.
3.Add glucose and butter. Let cool then wrap in water cellophane.
January 31: EMPTY WINE BOTTLES AS FLOWER VASE
Materials:
Empty wine bottles
Old fashion necklaces
Plastic flowers
Water coloring
Procedure:
1.Clean old wine bottles, for transparent bottles put colored water.
2.Then, put the necklaces on desired areas to look colorful.
February 7: FLOWER BOUQUET WITH CHOCOLATE
Materials:
6 pieces flowers (rose)
6 pieces chocolate lollipop
Ribbons
Flower plastic wrapper
Floral wire
Floral tape
Ingredients:
1.Wrap the flowers using the floral tape and floral wire.
2.Insert some of the chocolate lollipops.
3.Then, wrap with the flower plastic wrapper and put ribbons.
February 14: PERSONALIZED VALENTINES CARD
Materials:
Recycled cards
Flower candy
Pinking scissors
Construction paper (any color)
Picture
Adhesive tape
Procedure:
1.Cut some pictures or designs attach it to the card.
2.And form it to your desired designs.
February 28: CHOCOLATE CANDIES
Ingredients:
1 bar white chocolate
1 bar brown chocolate
Water cellophanes
Molders
Procedure:
1.Melt together the white and brown chocolate or melt the white and brown chocolates separately.
2.Put them in different shape of molders.
3.Let them dry.
4.Wrap them individually in colored water cellophanes.
Kadayawan Sa Dabaw 2008
Councilor Mabel Acosta with Rizal Giovanni Aportadera- Officer In-Charge of City Tourism Operations Office.
Thursday, August 07, 2008
Mindanao Word Camp
To ALL Mindanao Bloggers!!!
Before the main event in Manila, there will be a mini-WordCamp in Davao City on 4 September 2008 (Thursday), from 6:00 PM to 10:00 PM. Venue to be advised soon.
Blogging often become more than a way to just communicate; they become a way to reflect on life or works of art. With that, Team Mabel of Councilor Mabel Acosta will be attending this occasion. This is an opportunity for us to meet up and get in touch with the finest and creative bloggers of Davao city.
The registration form for WordCamp in Davao is now online! If you plan to attend,
Our Generous Sponsors
- i.PH: the Domain for Individuals
- Free Online Flash Games
- Wazzup Manila Philippines
- Real Estate CRM
- Real Estate Website Designers
- Orange County Real Estate
- Auto Insurance Quotes
- Lane Systems Inc.
- RedMedia
- Orange County Business Lawyer
- Cebu Pacific Air
- Reality Wedding Videos
Nan Clenuar of PBB Teen Edition Plus on MAYS
Arnann Jay A. Clenuar, also known as "Nan" or "the junior kengkoy ng Davao" was the guest in the June 29 edition of MAYS. Nan was luckily chosen to be part of the prestigious TV reality show contest, the Pinoy Big Brother Teen Edition Plus among the thousands who auditioned from Davao City. Also in the DXAB studio were his uncle Mr. Armand Apostol and friend Nove Joa Candog.
DC Chess Champions
Mabel At Your Service welcomes the Chess Champions from Davao City in the July 27 episode. The Team is headed by James Infiesto- Director of the National Chess Federation of the Philippines in Region XI. John Ray Batucan, 12 years old, won 2 Golds and 1 Silver in the Under- 12 2008 Asean Youth in Danang, Vietnam and the National Champion in the 2008 Under- 12 Boys Division in Manila. While Rowelyn- Joy Acedo got 3 Silvers in the Under- 12 Girls Division in the said sport event in Vietnam.
Tuesday, August 05, 2008
Climate Change
The June 22, 2008 episode of MAYS tackles the various natural occurrence or fortuitous events happening in the country today especially in our City. In discussion were the experts from different government and non-government agencies: Betty Cabazares- the Executive Director of Kinaiyahan Foundation, Inc.; Ricardo Jimenez, Jr.- President of Barog Kalikupan Dabaw (BARKADA); Chief Meteorological Officer of the PAG-ASA.
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