the canDIshhh tales

Sharing is caring, so we can't keep it a secret any longer.  THIS is where we get out groceries!  Well, Anson Supermarket has been where we have been purchasing all of our kids' diapers!  From Kailee to Connor to Shobe!  Yes, yes, yes! A week into the lockdown, it just occurred to us that we can get our groceries from them - but then we thought, we didn't want to force them to do it - after all it's a different time now.  But when we asked and they said yes, it was like we won the lottery.  We sent out our list - a very VERY SPECIFIC list and voila after a day or two (we weren't in a rush) they told us to schedule a pick up.  Please remember that I am sharing this with you guys because I believe so much in the saying 'sharing is caring'.  Please be mindful of your language and respect those who will call or message you about your orders.  Also note that some items might NOT be available - so manage your expectations.   They're a full functioning

One of the things that gets ooohs and aaaahs in a chinese restaurant is the #WinterMelonSoup.   You may ask why?  Well because with this soup, restaurants use the winter melon itself as a huge bowl to serve the soup!  It's a sight to see as you'll be amazed how they were able to pull it off.  You'll see the whole winter melon, and then suddenly they're take out the top part and when you peek in, the soup is inside together with meat bits and other veggies!  My mom has tried it at home, and I remember her being nervous that the winter melon doesn't break apart, kunde sira ang presentation! So during this #EnhancedCommunityQuarantine, I chanced upon Theo's Farm that they have winter melon, so I ordered.  When I saw it - I knew I wouldn't be able to pull off the carving and serving the winter melon.  It actually made the preparation easier.  I had to ask my mom, and she told me to steam the winter melon to soften it.  Honestly, I don't think I can w

When I was little, I used to see my mom, guama and aunt cook in the kitchen.  I found it amazing, that they have this idea in their heads on what to cook for us.  I remember my guama had small bits of plastic that when opened contained shirmp and cooked pork fat.  I asked her what it was for, and she told me that it was to add 'flavor' to the dish whatever it was.  I don't remember seeing her look at any cook book or a paper with recipe.  She just whipped them all up! When I got older, I became interested in baking - baking because I was afraid of splattering oil.  So I stuck to baking for a while.  It was only when I got married that I had to dive in and cook.  When my Panget and I were newly married, we didn't have a helper during the weekend, so I had to step up.  There were times that we didn't have a helper at all (we borrowed my mom's helper to clean), so I had to do all the cooking.  It was there that I learned to whip something up with just ing

We've been on lockdown for a month now.  And what is it that I realized?  Quality ingredients are very important when it comes to cooking for my family's meals.  I realized that there were ingredients that i took for granted before this lockdown.  Since I'm cooking everyday, I have played favorites with certain brands. Introducing, my FAVORITE lockdown cooking ingredients! LEE KUM KEE PREMIUM SOY SAUCE This has got to be my FAVORITE kitchen staple.  The taste is very clean and stable.  I say clean because comparing it to our local soy sauce brands - this tastes really different!  It's not very salty and the taste is - really different!  I have decide to buy this in the liter packages because I use so much of it in my cooking.  A little goes a long way when marinading and when cooking.  I say the taste is stable, because the product doesn't need a quick shake to combine the flavors - you won't see ANY form of residue at the bottom of the bottle!  It&#

When the idea of an #EnhancedCommunityQuarantine was brought up, my Panget told me that we should stock up on food and some essentials.  I guess essentials mean different things to people because we were alarmed that people started buying a LOT of bathroom tissues!  But I guess priorities are aligned differently.  But who are we to judge, right? What I have learned with this #ECQ is to look for reliable suppliers.  Before the lockdown occurred, I was lucky to have found a seafood supplier - Malabon Fresh.  I just found them on #Instagram.  I tried them and was very happy with the service.  I guess it was meant to be because they are now my ONLY seafood supplier.  Fast forward to when the lockdown began, I was lucky enough to be included in a Veggie delivery group.  The prices were fair and I loved that you just need to message them your order and voila - it gets delivered the next day!  This particular group became a community and so many others joined.  There are really good souls i

My #Instantpot has been hidden in the storage room for a while now.  But because of the current #EnhancedCommunityQuarantine - I decided to utilize the piece of machine.  My Panget got this IP for me two years ago, and you can count with your fingers how many time I've used it since then.  It's a great machine, but I make sure that it is, who uses it and no one else.  First off, it's 110volts since we got it from Amazon.  Instantpot is available locally via Focus Global, the same distributor for Kitchen Aid and Coleman products, you can find them on Instagram - InstantpotPH. Anyway, I'll get straight to the point - you'll see below my recipe for the Instantpot Taiwanese Beef Noodle Soup.  I tweaked it a bit because not all ingredients were available in my pantry: Taiwanese Beef Noodle Soup 1 kilo Beef (I used Brisket, I always use this!  I think with the IP, you can use any cut of beef) 3 slices of Ginger 8 cloves of Garlic (pounded) 5 1-inch Onion Leeks

I am one who is not very sensitive on the length of hair because I just tie them in a ponytail.  You can count with your fingers the number of times I've had my hair down.  I simply don't like my hair on my face.  I wish I can pull off the pixie cut, unfortunately - my face is very round, so - well, it won't look as 'pretty' on me. Before the lockdown happened, my Panget and the kids had their hairs cut.  I remember when I used to sport the pixie cut, that I would go to the salon EVERY month to have my 'cut' maintained properly.  So I know that for those sporting shorter hair - well, they know the different two to three weeks make to their hair. But since we're all on #EnhancedCommunityQuarantine there are no salons nor barber shops that are open for service.  So what is the solution?  Do the haircut ourselves!  If you ask me, I wouldn't really dare because, IT'S EFFING HAIR!  Your hair is something personal to you, it's not some random t

I am a woman. A wife, a mother, a daughter, a daughter in law and a friend. My role in this world has not stopped evolving as I age.  Honestly, I question it most of the time.  Does my role end at some point?  Honest truth?  It NEVER ends at all. This #EnhancedCommunityQuarantine has somehow shown me fangs, sharp fingernails and ungratefulness.  You see, I am EFFICIENT and quite RESPONSIBLE.  I finish tasks faster than most (if I'm not lazy or upset that is) and most of all, I am reliable. Being reliable and efficient has to be a great combo, right?  Well, it is really - but it stops when people take advantage of these qualities. I am told to do this, do that and many sort of other things that are sometimes out of my scope of responsibilities.  My one big weakness is that - I am unable to stop caring.  My conscience tells me to always care, to most of the time - shove my bad feelings down the drain and continue functioning for others.  Is that healthy?  It's not - but

I've had this Squid Bits from #SeaKingPH for quite a while now, but I haven't had the time to cook them up.  I kept thinking that I'd use it to make pasta, but that didn't pan out.  Since I had some red and green bell peppers, I thought - why not just follow the Sisig recipe printed at the back of the packaging. So I did! It's very easy to prep and cook. Here are the ingredients: 1 pack - 300g Seaking Squid Bits 1/3 cup Soy Sauce 1/4 teaspoon freshy ground black pepper 4 Tablespoons Butter 1/3 cup diced Red Onion 1 diced Green Bell pepper 1 diced Red Bell Pepper Salt and Peppet to taste Sili - in case you want your sisig to be spicy Calamansi for serving First, is to thaw the #SeaKingPH Squid bits pack, take it out and drain the water (You can set the water aside in case you'll want to use it to flavor other dishes), now in a bowl combine soy sauce and pepper.  Marinate for 10 minutes. Second is to melt the butter in a pan, saute onions an