LIFE

I

Life is too short , nothing is sure

Life is uncertain , don’t know when it ends

It’s God greatest gift, we must treasure well

If taken for granted, it maybe too late

II

Life is so vast, mysteriously full

Just put more meaning before it is gone

Love another and plant no hatred

And make God as center in your heart and mind

CHORUS

So reach out your hands

To those you have to touch

Show how much you care, show how they are dear

For God will reward you, for your wondrous deeds

III

Today is the time to prove you are worthy

Doing what’s pleasing to the eyes of the Lord

If today you find one, full of burden or down

Just lift  his hands and life will be fine

1 pc of pig’s front leg about 1.5 kgs.cut into 5 parts

2 tsp minced garlic,

2 to 3 tbsps  iodized salt,

1/2 tsp ground pepper,

2 pcs bay leaf and

3 strands oregano.

1 tbsp baking soda

1. Clean pig’s front leg. See to it to scrape with a blade those excess hair.

2. In a cooking pot, place the pig’s leg. add minced garlic,  iodized salt, ground pepper, baking soda, bay leaf and oregano and enough water to cook the meat. Close the pot and boil until tender.

3. When tender, wrap meat then put inside the chiller or evaporator of your refrigerator until it gets hard.

4. Preheat with enough oil to deep fry . Once the deep fryer is very hot, immediately fry the meat.

5. And it’s done. Ready to serve.

800 grams    first class flour

200 grams    third class flour

180 grams    white sugar

10 grams      instant yeast

60 grams      powdered milk or buttermilk powder

5 grams        bread improver

450grams     tap water

5 grams        vanilla flavor

15 grams      iodized salt

20 grams      vegetable shortening

40 grams      margarine

a pinch of  egg yellow food color

100 grams   egg( approximately 2 pcs)

Procedure

1. In a mixing bowl, sift three(3) times  the first class flour, third class flour, powdered milk, bread improver instant yeast. Sifting allows air to be incorporated in the dough mixture, making it softer.

2. In a separate bowl, pour water, add iodized salt, egg yellow food color, white sugar and vegetable shortening and margarine.Be sure the iodized salt and sugar are properly dissolved.

3. In the flour mixture, make a well in the center and pour the  water mixture. With your hands properly washed,mix properly  the dough mixture.

4. Knead the dough with your hands on the floured board until dough becomes smooth and elastic. Or you can use a heavy duty cake mixer or a spiral mixer for fast kneading.

5. Allow the dough to rest for 5 to 10 minutes.

6. Form into a long log and divide into 40 grams or depending on the size you want. Round each dough with the palm of your hand and make a slit on top of the dough and put in baking tray (greased with vegetable shortening).

7. If the dough has doubled in size or you can check by poking your finger on the dough. If it leaves a dent, then it is now ready to be baked.

8. Preheat oven to 250 to 300 degrees fahrenheit.  Your oven should have the thermometer so you can monitor the temperature.

9. Once this temperature is reached, put the dough inside the oven.  Open the oven door after 10 minutes to check if dough turns golden brown.  Do not attempt to open oven door 5 minutes after or your dough might collapse.

10. Remove from oven and allow to cool.

11. Now it’s done. You  can now it or store it in plastic bag.

1 kg pork spare ribs chopped  depending on size you want (or you can use pork liempo)

salt and pepper to taste

1 pc medium size radish peeled and sliced

1 bundle string beans cut into 1 to 2 inches

1 bundle water spinach (or kangkong ) cut into 3 parts

1 pc taro or gabi peeled and sliced into cubes

few cloves of garlic minced

few cloves or onion minced

2 pcs ripe tomatoes

vegetable oil

note: be sure to clean all vegetables  before using

Procedure

1. In a bowl or casserrole,boil the pork  until tender but do not forget to add salt when almost tender.  This is to have a little bit salty flavor. Set aside.

2., Stir fry gabi or taro in oil, then transfer to bowl.

3. Stir  fry kangkong or water spinach until wilted then transfer to bowl.

4. Strir fry radish and okra, then transfer to bowl.

4. Saute garlic until golden brown, saute  onion until wilted  and tomatoes.then transfer to bowl.

4.  Add additional water to the boiled pork if you want to have more soup.

6. .Allow to simmer. Then season with salt, pepper.

.

1/4 kilo chicken tigh or breast chopped into 5 pieces

1/4 cup catsup

1 piece potato sliced into cubes

4 cloves garlic

1 clove red onion

1/4 tsp ground pepper

1/4 tsp salt

2 tbsps vinegar

1 tbsp soysauce

1 cup water

1 small can of pineapple chunks

Procedure

1. Wash the chicken thorougly , place in a wok

2. Add garlic, onion, ground pepper and salt, vinegar and soy sauce

3. Let it simmer  without adding water until cooked.  Set aside.

4. Saute garlic until brown, and onion  until wilted  and add the potato and catsup.

5. Add the  cooked chicken.  Put 1 cup water.

6. Add small can of pineapple chunks.

7. Let it simmer until potato is tender.

8. Serve.

Here are the ingredients.

CAKE FLOUR -  500 grams

Sugar               -600 grams

Baking Powder-18g

Butter or butter flavored margarine   - -  —-300 grams

Eggs        ——330 grams

vanilla ———–5 grams

Water———-266 grams

Cocoa Powder-     50 grams

Milk powder-         30grams]

Baking Soda           18grams

Procedure

1. Cream butter and sugar using a hand mixer or a cake mixer

2. Add eggs one at a time still using the hand mixer

3.Mix gradually and alternately the remaining dry ingredients, like cake flour,baking powder, cocoa powder, milk powder and bakingsoda with water, and vanilla.

4. When the liquid and dry ingredients are properly mixed, prepare a baking tray with siding greased with vegetable shortening and place a wax paper where we pour the batter.

5. Pour the batter on the prepared tray.

6. Preheat oven to 250 degrees fahrenheit.  When you reach this temperature, place the batter inside the oven.

and close oven door.

7. Wait for 20 minutes. Do not attempt to open the oven 5 to 10 minutes otherwise the cake will collapse.

8. Check to see if it’s done by inserting a stick into the cake. If it comes out clean, it means you now have a baked cake.

9. Remove from oven and invert tray. Remove also the wax paper and allow to cool.

10. Apply now th chocolate icing on all surfaces of the cake starting from top down to the sides. Here’s the chocolate icing that you have to prepare before hand.

200 grams all purpose flour

20 grams cocoa powder

1 can condensed milk

chocolate brown color just a dash of it

30 grams vegetable oil

2 tbsps cornstarch

to prepare the chocolate icing

1. In a double boiler.  place the all purpose flour, cocoa powder, choco brown color, condensed milk. mix with a spatula. A double boiler has two  same bowl with the first one on the bottom filled with water while the second bowl it’s where we put the flour mixture.

2. Place the boiler on top of a gas stove. Continue stirring with a wooden laddle until you would see that the condensed milk is cooked. Here you have to have patience in stirring as it will take time for the condensed to be cooked.

3. Add the vegetable oil and constartch. Be sure to dissolve in a small amount of water the constarch before adding to the mixture.

note: In applying for the chocolate icing,

1. First divide the cake into two. Set aside the cake particles removed while cutting.

2. Apply the icing on the first layer. Put the second layer cake. Apply again the icing.

3. Apply the cake particles all around the the first and second layer.

4. Apply on top of the cake whipping cream and decorate with strawberries.

OR  simply.

1. Do not divide the cake.  Just simply apply the chocolate icing all around the cake with the use of a spatula.

all purpose flour  -  500 grams

brown sugar—–    1000 grams

cocoa powder——-125 grams

eggs—————400 grams ( about 8 pcs)

butter flavored margarine

or butter                    400 grams

baking powder                 5 grams

baking soda                      3 grams

roasted peanuts

You will also need the following utensils/baking equipment

a spatula

weighing scale that can read 2 grams to 500 grams

mixing bowl

hand mixer

oven

Procedure

1.  In a mixing bowl , sift three times the all purpose flour, cocoa powder, baking powder , baking soda.

Sifting allows air to be incorporated in the dough so it would becomes airy and soft.

2. In a hand mixer, mix the brown sugar and butter flavored margarine.

3. Add the flour mixture to the sugar mixture . Continue mixing until batter becomes smooth .

4. Place on a greased baking tray  with siding or a tray with vegetable shortening with added wax paper so it would be easy to remove the baked brownie later on. Sprinkle roasted peanuts

5. Preheat oven to 250 degress fahrenheit.

6. When you are arrive at this temperature, place the tray inside the oven.

7. Wait for 20 to 25 minutes.  Insert a stick on the brownie, and when stick comes out clean , you are sure it is

done.

8. Remove from oven.  Invert tray and remove wax paper. Allow brownie to cool.

note; You would notice that I am no longer using the cups and spoons for measuring. They are all weighed in grams so it would be easy for us to compute for the cost of the ingredients. If you go on commercial scale, you have to weigh all your ingredients. So you need a weighing scale. After all , buying those ingredients are in grams.

Here’s how.

1.  Peel potatoes and soak slices in water with 1 tsp rock salt or iodized salt for an hour. Then drain.

2. Boil water in a casserole. Drop potatoes until half cooked or half done.

3. Preheat oven to 250 degrees fahrenheit. When the thermometer register this temperaturem put inside oven until  they get dry.

4. Preheat oil until sizzling hot, then deep fry potatoes until golden  brown.

5. Place on paper towel to drain oil.

6. Serve.

1000 grams all purpose flour( or first class flour)

10 grams instant yeast

10 grams dough or bread improver

15 grams iodized salt

100 grams egg

180 grams sugar

30 grams powdered milk

40 grams vegetable shortening

30 grams margarine

480 grams water

10 grams vanilla

Procedure

1. In a mixing bowl, sift 3 times the flour, instant yeast, dough improver. Sifting incorporates more air into the flour mixture.

2. In another bowl, beat eggs using a hand mixer or a wire whip until light and fluffy. Add vanilla, water. Dissolve into the water mixture the iodized salt and white granulated sugar and powdered milk

3. Add the liquid mixture (2) to the flour mixture(1). add vegetable shortening and margarine , mix thoroughly and knead with your hand until smooth and elastic. or you can use spiral mixer, cake mixer for finer texture.

4. Rest for 10 minutes to allow dough to relax.

5. Form into a baston or long log. Cut into 30 grams or 40 grams depending upon you may wish. Fill each dough with sweetened red mongo or shredded coconut.

6. Arrange each dough in a greased baking tray.

7. Allow to rise dough until double in size.

10. Preheat oven to 250 degrees fahrenheit.

11. Once the thermometer of the oven reaches the temperatute., Place the dough inside the oven.

12. Open the oven door  after 5 minutes to check dough if it’s done or golden brown.

13. Remove from oven if already golden brown.

14. Let it cool before putting it in a plastic to retain freshness.

Suggested filling

1. Sweetened mongo

a. Soak overnight about 1/2 kilo  red mongo. The following day, cook the red mongo until soft.

Grind in a food processor. Put mongo in a wok. Add margarine or butter, 300 grams brown sugar, vegetable oil about 2 cups. and 10 to 20 grams vanilla.

b. Cheese

Slice into strips the cheese. This can be used as filling.

c. Sweetened coco

Cook in a wok shredded young cocunut 500 grams. Add the coconut water extracted from the coconut. Add tap water, 300 grams brown sugar or white sugar, vanilla 10 grams.  Cook the coconut until water is drain.

Here’s how -

1. Wash the pork skin thoroughly.

2. Fill the frying pan  or wok with the pork skin side up. If you have ten slices of pork skin, you can stack it.  Add vegetable oil enough to cover the pork skin.

3. Heat the frying pan to the point that you should not allow the oil to boil. Remember when the oil starts to boil,reduce heat. It would be easy if you use gas stove cause you can control the flame .You would notice that the pork skin will be tender in about 10 to 15 minutes.

4. Remove from pan.  Slice pork skin into 1x 1 inch. Arrange in a tray.

5. Sundry 1 to 2 days until pork skin gets too hard to break.

6. If you are in a hurry, you can place it a preheated oven to let it dry until stiff or too hard.

7. Deep fry pork skin pieces. After frying coat with salt.

8. Then it done. You can eat it with vinegar  or pack in plastic.

note: Pork skin can be bought in your local supermarket where they sell precut pork meat.