Puto Bumbong :)

http://www.pinoyrecipe.net/filipino-puto-bumbong-recipe/

Puto Bumbong, Traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with sugar.

Puto bumbong is the most sought after delicacies at Christmas time. During the simbang gabi or the Christmas Eve mass, people would line up to their favorite stalls outside the church just to have a taste of this favorite Pinoy delicacies.

Ingredients:

1 Kilogram malagkit (glutinous) rice, mixed with
125 grams ordinary rice
1 pc mature coconut, shredded
butter or margarine
violet food coloring
banana leaves
water
salt
sugar

How to cook puto bumbong:

• Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.

• Let dry overnight by putting inside a flour sack.

• Put something heavy on top to squeeze out water.

• Mixture is ready for cooking the following morning.

• Heat steamer (lansungan) with enough water.

• Put a small amount of rice mixture inside bamboo tubes(bumbong).

• Attached bamboo tubes to lansungan or steamer.

• When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.

• Top with coconut shred and sugar before serving.

Hope you like it (=

Bibingka :)

http://www.pampanguenacafe.us/pampanguena_cafe_menu.htm

http://www.philippinesinsider.com/filipino-cuisine/recipes/enliven-christmas-with-puto-bumbong-and-bibingka/

A traditional filipino rice flour cake with soft , fluffy and slightly sticky texture usually serve near a church during christmas. Nowadays you can find it in any season.

No Filipino Christmas is ever without bibingka and puto bumbong. They are inexorably associated with misa de gallo, the dawn mass on the nine days before Christmas. While they are more common as street food, they are so popular (even among tourists) that even five-star hotels serve them–using the traditional cookware–during the holiday season.

Ingredients:

½ cup melted margarine
1 1/2 cups sugar
4 pcs eggs, beaten
1 can coconut milk (12oz) or 1 ½ fresh coconut milk
1/2 cup fresh milk
2 cups rice flour
4 pcs salted eggs, sliced
Grated coconut

Directions:

In a large mixing bowl, beat egg until pale yellow. Gradually add sugar until well incorporated. Mix in melted margarine.
Alternately add in flour and milks until well blended
Pour mixture ¾ full into baking dish greased with margarine and lined with wax paper (makes about 12-15 servings on small individual brioche molds).
Add in salted eggs on top and bake for 20 minutes on 300-350F preheated oven or until toothpick inserted in the center comes out clean.
Brush with margarine and sprinkle sugar and grated coconut if desired.

Hope you like it (=

SIMBANG GABI '09

SIMBANG GABI is one of the longest and most popular among the Filipino traditions in the country. It is when Catholic churches across the nation start to open their doors shortly before the break of dawn to welcome the faithful to the Simbang Gabi mass.

Simbang Gabi or Mass at Dawn is a nine-day novena to the Blessed Mother. The novena begins December 16 as early as 4 in the morning and culminates with the “Misa de Gallo” on Christmas Eve to welcome the birth of our Savior Jesus Christ. In some churches, the panuluyan is reenacted showing the effort of Joseph and Mary to find a suitable birthplace.

ORIGIN

Simbang Gabi traces its roots in Mexico when, in 1587, the Pope granted the petition of Fray Diego de Soria, prior of the convent of San Agustin Acolman, to hold Christmas mass outdoors because the Church could not accommodate the huge number of people attending the evening mass.

During the old times, the pre-dawn mass is announced by the ringing of the church bells. In some rural areas, an hour before the start of Simbang Gabi, a brass band plays Christmas music all over the town. It is also believed that parish priests would go far knocking on doors to wake and gather the faithful to attend the misa de gallo. Farmers as well as fishermen wake up early to hear the Gospel before going to their work and ask for the grace of good harvest.

SIMBANG GABI NOW AND THEN

The changing of times does not break the preservation of celebrating Simbang Gabi although it is celebrated in new ways. Still, the tradition of Simbang Gabi continues. Part of it are the colorful lights and lanterns that fill every streets. Beautiful parols are hung in every window. Songs of the season are played everywhere to warm the hearts. Families, friends and even individuals find its way going to the nearest church to attend the nine-day novena. Shortly after the misa de gallo, families gather in their homes to celebrate Noche Buena and feasted on various delicacies like queso de bola, bibingka, puto bungbong, or a drink of salabat or hot chocolate.

SIGNIFICANCE

Simbang Gabi has become one of the most popular traditions in the country. But it is not just a tradition that is celebrated because we need to do so. It is a significant moment not only because it strengthens relationships among family members but also because it is the time where our faith is intensified. This is the time where we mostly feel the presence of the Lord because it is the spiritual preparation for Christmas, the birth of Jesus Christ. It does not matter if one has the stamina to complete the novena or not, what really matters is what is inside the heart. The blessing does not depend on the number of mass attended, but what is important is the disposition of the person who receives the Lord’s blessing.

CEBU TRIP:)

CEBU.. come visit.. lol.. haha:)

http://plantationbay.com/

BSMT 1D

wandeeeeee ang saya.. lol.. haha.. enjoy tlaga grabe:D i'll gonna miss you guys:D

zeth at 18:)

Happy 18^th Birthday Rizette Andaya-Araneta

Birthday bash of zeth araneta.. happy2x. both parties pumunta sa laguna.. wakekeke… andaya-araneta family get together.. haha.. kahit malakas yung ulan kahapon.. cge pa rin.. wakekeke… daming nilang handa.. delicious foods un.. haha… si tito ramil ng prepare eeh.. hahaha.. J saya saya.. yung Lechon.. crispy haha.. da best! yung Lechon with san mig light. Nasa bote yung iba.. yung san mig co sa can. Haha.. di aco nkadekwat sa kusina.. kaya bumili na lng kme pag-uwi.. wahaha.. wooh.. haha. Samahan pa ng chicharon.. wenkzz.. inuman.. sarap ng pulutan… “Masaya ako, kahit ganito lang party ko.” –ZETH oo nga nman..for some reason, may point cia… I lab you couz.. hmmn.. khit aco.. wag na mag handa bsta may kotse.. haha.. la ng party2x a car will do.. hahaha.. XD.. mas gusto co pa na mgkaroon ng kotse.. kesa sa magarbong handaan..(sssshhh.. alam nman nting lahat na mas mahal ang pagbili ng kotse, kesa sa engrandeng party.Lol.) “I don’t need a glamorous celebration with the first class people in the society, if being with my family & close friends makes me happy.”-Zeth wooh. Taob.. hahaha. Practical na ngayon.. haha.. sa mahal b nman ng gastusin.. tsk.. di bale.. kung anong makapagpapasaya sa lahat.. do what is right..!!! being simple will do.. haha.. show what you are.. aco? Bsta na sa middle class lang.. haha.. nkakain 3 times a day.. di nga eeh… minsan 6x times pa.. haha.. halata nman sa figure co.. hahaha. XD this celebration was the celebration of all.. pinagsabay sabay na nila.. celebrants of SEPTEMBER.. sept. 3-16^th birthday of ram-ram. Sept. 6-wedding anniversary of their parents. Sept. 10-18^th birthday of rizette..wakekeke.. I lab yah fellas!!!

-september 6, 2009

i have may short hair :)