History Fact of the Week

On OCTOBER 4th, Master Rapper a.k.a. The King Pinoy of Rap a.k.a. The Man from Manilla a.k.a. Francis Durango Magalona was born on OCTOBER 4th, 1964 in Manila to Pancho Magalona and Tita Duran 1940’s and 50’s movie stars.

Besides starring on TV show That’s Entertainment in 1987,  co-hosting the variety show Eat Bulaga!, he was the first Filipino VJ for MTV Asia and judge for Filipino Idol. 

He is most remembered for his music, spanning 15 albums over 20 years. Highlights include Yo!, the first commercially released Filipino rap album which catapulted the genre into the mainstream, and Freeman, featuring tracks  "Three Stars & A Sun", "Kabataan Para Sa Kinabukasan", "Suckin' on Helium/Kaleidoscope World" which solidified his status.

If acute mylegenous Lukemia had not taken his life last March, we’d be celebrating his 45th birthday this Sunday.
Rest in Peace.

 

 

Although first patented as a "bandelore" in 1866 by James L. Haven
and Charles Hettrick of Cincinnati, Ohio, the yo-yo was a relatively
obscure toy until 1928, when a Filipino American named Pedro Flores
opened the Yo-yo Manufacturing Company in Santa Barbara, California.
The business started with a dozen handmade toys; by November 1929,
Flores was operating two additional factories in Los Angeles and
Hollywood, which altogether employed 600 workers and produced 300,000
units daily. Shortly thereafter (ca. 1929), an entrepreneur named Donald Duncan
recognized the potential of this new fad and purchased the Flores
Yo-yo Corporation and all its assets for $250,000.

Recipe of the Week

 

Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes

Adobo Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

 

Tinolang Manok (Chicken Ginger Stew) Recipe

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
• 1 liter of water
• 5 garlic cloves, minced
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

• In a stock pot, heat oil and sauté garlic, onion and ginger.
• Add water and the chicken.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot on a bowl with plain rice on the side.

 

Filipino Leche Flan Recipe

Preparation time: 30 minutes
Estimated cooking time: 1 hour

Leche Flan Ingredients:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar

• 3/4 cup water

Leche Flan Cooking Instructions:

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
• Cover moulds individually with aluminum foil.
• Steam for about 20 minutes OR
• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
• Let cool then refrigerate.
• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

• You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

 

Word of the Week

 

 

 

 

 

 

 

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