Thursday, June 28, 2012

“Do not let any unwholesome talk come out of your mouths, but only what is helpful for building others up, according to their needs, that it may benefit those who listen” (Ephesians 4:29) NIV.

If we hit the pause button on our lips and think about these instructions, we can live more harmoniously with our families, friends, co-workers, acquaintances…even strangers who cross our paths. More importantly, our testimony will not be tarnished by the use of careless words. Stop and think about the visual of "concealed lips" before you snap back with a quick response to someone in your "line of fire." Use words that build up, rather than tear down. You never know when your kind words may be life-changing for someone. Choose to sow peace with your words, rather than anger…my lips are concealed.

Tuesday, June 26, 2012

Sate Babe Recipe

(my version of Bob’s - Bacolod Style)

*Warning:  the measurements of ingredients specified herein are just estimates as I don’t  usually measure when I cook.  Please season to your taste.

-       1 kilo pork, preferably belly, sliced into, rectangular ½ inch thick (pork chops is viable too)
-       1 cup “creamy peanut” butter
-       3-4 heaping full spoons of brown sugar (add a bit more according to your taste)
-       ¼ cup of barbeque sauce (I used MasterFood)
-       ¼ cup of apple cidar of brown malt vinegar (Del Monte Vinegar is also a good choice)
-       5 tbsps of soy sauce
    5 cloves garlic, chopped
-       3 Tbsp of prepared mustard
-       3 Tbsp of Worcestershire sauce
-       ginger, thinly sliced
-       salt and crushed pepper to taste

Mix all together the ingredients and marinate the pork overnight.  Set aside in the fridge. 

(You will need at least 2 hot plates for this or a large skillet)

Heat up the hot plate.  Fry the pork with a bit of oil (olive or peanut oil.  Lay enough pork (avoid crowding)  on the surface.  MAKE SURE WHEN FRYING THE MEAT, TAP OUT OR SPOON AWAY EXCESS PEANUT SAUCE AS IT WILL EVENTUALLY BURN DURING THE COOKING PROCESS).  Cook the meat on each side at least 8 minutes on medium heat.  Scoop a ladle full of the peanut sauce on the cooked meat just before serving.  Be careful as the sauce may cause splatters.  Season with salt and crushed pepper.

Serve immediately.  Serves 4

All the more “namit” with Atshara and garlic and herbed friend rice.

Tuesday, June 19, 2012

I dream of Spring!

Windows all closed
Dreary winter, all wet
nippy wind ferociously bold
Leaves me miserably cold.
Where are the tulips,
the golden sunshine?
lovely ladybug that creeps
the scents of roses divine?
The air so blunt
The skies all taunt
Melodious bluebird
Will you sing again?
Oh,  I long for the teasing
colorful sights
Of blooms and buds  of trees
As they develop into leaves
The love watching new life
As the baby birds
and butterflies
And baby creatures
learning, creeping,
crawling, buzzing!
the look of children’s faces
for new sounds,
new beginnings!
A new flame
unfolding, yearning,
hugging, loving.
Hurry dear Spring,
how I so long for thee!
As of now I dream
For you to come swiftly
‘tis the season
that most revives me.

Monday, June 18, 2012

Green Curry

A simple, fast dish but oh so delicious! This spicy Thai-style green curry will warm you up inside and out on cold winter nights. Serves 10. But with my family, this huge dish is gone in one sitting.



Red capsicum, sliced
Green capsicum, sliced
Chopped garlic, 1 head
Sliced shallots, 1 head
Sliced sweet onion, 1 head
12-14 pcs chicken, seasoned with salt and pepper
1 can coconut cream, 400 gms
1 can thick cream, 400 gms
Palm or brown sugar, 2 tbsps
4-5 tbsps of prepared green curry paste
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp ground nutmeg
1/4 tsp salt


Preheat oven at 180 degrees.

On a hot skillet, fry seasoned chicken with VOO until golden brown. Set aside.

With the same skillet, sauté garlic, shallots, onions until transparent. Add in the spices: coriander, black pepper, cumin, turmeric, nutmeg. Pour in the liquid ings: coconut cream and thick cream. Let it boil for a minute or two (being careful not to overcook the coconut cream as it could curdle). Add in the rest of the vegetables: capsicum, cauliflower, broccoli. Add in the sugar, salt to taste.

Immediately transfer to a deep 13 inch baking dish and bake in the oven, fan forced at 180 degrees for approx. 20 minutes.

Serve hot with steamed Jasmine rice.

Thursday, June 14, 2012

He is ever Present

How awesome that we serve a God who never leaves us. He is with us through every good time and every bad time.... every time of blessing and every time of loss. He is with us when we are afraid. He is with us when we are confused. He is always there. Because HE is.

He Himself has said, "I will not in any way fail you or give you up nor leave you without support. I will not, I will not, I WILL NOT, in any degree leave you helpless nor forsake you nor let you down." Heb. 13:5 AMP

Now that is PROMISE that never gets broken.