something new to me

-
I'm welcoming myself to blogging!!!

Nahhh!!! Blogging (defined by wiki as the act of maintaining a website by an individual, with regular entries of commentary, descriptions of events, or other material such as graphics or video) perse has been a part of my regular, or, should I say, daily routine. However, this one's gonna be the first time that I'm using an online site for expressing mostly "text" ideas rather than pictures.

Yes, I do write in multiply and friendster, and other picture-sharing sites. So, how do this entire brouhaha would divert from the others? Ok, let's just say this is gonna be more of my personal space... anything about my thoughts, likes, ramblings, insecurities, etc.

The other sites I'm maintaining are for my family, my babies in particular. Another yes, I'm a mother and a wife, too. So please expect more of my household rants here. I'm actually wanting this to become a food blog. Wahhh!!! Please my Precious Time, allow me to do so...

So there... I am IAM, Third and Hashka's super mom and Hanshel's gorgeous wife. Bow! =)

Comments

jb said…
Hi IAm,
I really enjoy reading your site and just wanted to ask if you have any recipe with taro leaves or aba and how to cook it inabraw style--i think, not the one with the coconut milk or laing style?
Thank You and Mahalo from Hawaii ;)
June 21, 2008 at 8:32 PM
EEEYHUM said…
Hi jb!

Thanks for the comment.

I only learned how to cook inabwaw from my mother in law. As of our most recent visit to Ilocos in May this year, I haven't seen her yet cook taro leaves - inabraw style. But I know a "gabi" recipe without the coconut milk. You do it just like how laing is done, minus the coconut milk. Use bagoong isda instead of bagoong alamang. I suppose you know how laing is done...

Hope this helps =)

By the way, my hubby has lots of relatives in hawaii. You may be one of them ;)
June 30, 2008 at 1:46 AM
jb said…
aloha and kumusta Iam,
thanks again for the info on the gabi leaves. i had attempt on cooking it as you said, and yes, it turned out well and tasted the way i had been hoping it to be.
ne ways, if ever your in hawaii, l'll be glad to tour you n fam around. donnu if your hubby knows anyone here in waipahu-i;m from ilocos also.

more cooking to you,
jb n family
July 1, 2008 at 2:43 AM
EEEYHUM said…
wow! nice to know you did it the way you want to.

if there's one place that i'm dreaming to go to in the US, it's definitely hawaii. who knows... maybe, someday ;)

i know there are a lot of LAYAOENs there. you might know some of them =)
July 1, 2008 at 6:54 PM
Post a Comment

Popular posts from this blog

Ginataang Kalabasa at Talong (Squash and Eggplant in Coconut Cream)

-
Image
Honestly, I just came up with this recipe because of the coconut powder in my cupboard that's about to expire in a month's time. Hehe... The squash and the eggplant (along with other veggies) came all the way from MMSU in Ilocos Norte. My in-laws always bring some when they visit us. They believe that vegetables are fresher and cheaper there. It's also a subtle way of telling me to cook healthy foods for their son and grandchildren. Oh well... I choose not to disagree. It's an advantage on my budgeting anyway. I remember the recipe my mom taught me way before. But in hers, she used fresh coconut to get the cream from. I'm kinda lazy with this so I opt for the "unnatural" one. My bad!!! Ingredients: 1 tbsp oil 1 tsp minced garlic 1 small onion, chopped 1 tsp fish sauce ( patis) 200 g pork belly, boiled until tender and cut into pieces 1 pack coconut powder (to yield 1/2 c cream when prepared as to directions) 1/4 c water (use the pork broth) 2 cups squash, ...
Read more

Sinampalukang Manok (Chicken in Tamarind Soup)

-
Image
I'm not actually sure of the recipe's name English translation. My apology if I'm wrong, and would appreciate to know the correction. Anyway, my babies just so adore this recipe. First because it's soup-based and, secondly, they simply love the tenderness of chicken. I usually use the breast part instead of thigh and leg cuts for soup and sauce-based recipes since I find the breast part more tooth-friendly for my babies. Ingredients: 1/2 kg chicken breast, cut into pieces 1 tbsp oil 1 pc small ginger, julienne 1 tsp garlic, minced 1 small onion, chopped 1 tbsp patis 2 cups water 1/4 cup tamarind extract* (or 2 tbsp tamarind-based powder) 5 pcs green pepper (lady finger variety) a small bunch of pechay, stems separated from the leaves (did not do this in this recipe) Directions: Heat the oil in a deep wok (kawali) Suatee in order the ginger, garlic, and onion until cooked. Add patis. Drop in the chicken, mix, cover, and simmer for five minutes. When the chicken changes i...
Read more

Inabraw* na Kabute at Bulaklak

-
Image
Inabraw/Inabrao is a recipe from the Ilocos region made of vegetables with native fish sauce in steaming broth. Being a true-blooded Ilocano, my hubby loves this dish so much. Before we got married, I really tried so hard to perfect this recipe. Well, it's only after three years of marriage that I somehow learned to cook it in the taste he wants. Hehe... Now, I have lots of versions of inabraw, combining different veggies available in the fridge. I have tried a combo of two or more of these: horse radish ( malunggay ) leaves and fruit, squash, eggplant, lady's finger ( okra ), string beans, bitter gourd, battle ( upo ), sponge gourd ( patola ), sweet pepper ( siling haba ), and a lot more. The choices are endless actually. You just have to experiment as to which ones match best. This one is my most recently discovered version. The squash flower ( bulaklak ) came from a village vendor who walked by our house one morning. She said she picked the flowers herself from her own backy...
Read more