Filipino Pork Barbeque

Ingredients:

1 kg of pork belly cut in small cubes
1 Whole garlic, diced

1 cup pineapple juice / 1 bottle of 7 up or sprite
2 Cups of soy sauce
1 Cup of dark brown sugar
1 tbsp Ground black pepper
2 Lemons or calamansi juice
Bamboo skewers

1/2 cup of banana or tomato catsup

In a mixing bowl, marinate all the ingredients & mix well. Keep in the refrigerator for at least 2-3 hours (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during cooking.Use Charcoal or Grill the meat until well cooked.

Filipino Cassava Cake Recipe

Ingredients:

2lbs Grated Cassava

1 Big can coconut milk

1 Bottle Macapuno strips or 1 package of Grated young coconut

3 eggs

2 Big condensed milk (Reserved 1/2 in can for topping)

2 tsp. vanilla

Cooking Procedures:

Preheat Oven to 350 degrees.

Mix all ingredients in a mixing bowl. Pour in the baking pan

& Bake for 40 - 45 minutes.

Pour condensed milk & spread on top of cassave cake &

Bake an additional of 15-20 minutes.

Cool cake & ready to serve.

Dinuguan (Pork Blood Stew)

Ingredients:

1/2 kilo Pork, diced

1/2 kilo Pork liver, diced

2 tbsp Oil

1 big Onion, minced

1 head Garlic, minced

3 Big Green Chili peppers

1 tsp Salt

1/2 cup Vinegar

2 tbsp Patis (Fish sauce)

1 1/2 cup Broth

1 cup Frozen Pigs blood

2 tbsp sugar

3 pieces Laurel leaves

1/4 tsp Black peppers

Procedures:

In a pot simmer pork for 30 minutes then set aside & keep stock.

In a large saucepan heat oil, saute garlic & onion until brown. Then add pork, pork liver,patis, salt, pepper and saute for another 5 minutes. Add vinegar and bring up to boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated. Add broth & simmer for 10 minutes. Then add blood, sugar & stir. Cook until thick, stirring occasionally. Then add long green peppers & Laurel leaves & cook for another 5-8 minutes. Dinuguan is ready now. Serve with puto.

The Giant's Causeway

The Giant's Causeway is a World Heritage site, National Nature Reserve & premier tourist attraction located on the northeast coast of Northern Ireland. The causeway become widely known as The "Eight Wonder of the world from the 1700s". It is also an area of about 40,000 interlocking basalt columns, most columns are hexagonal, but some have four, five, eight or ten sides, and about 12 inches across form stepping stones that lead from the cliff foot and disappear under the sea. This is the result of an ancient volcanic eruption. Here are some of my husband photos when he visited the place.

Sweet & Sour Sauce

Ingredients:

1/4 cup Brown sugar
2 tbsp tomato sauce
2 tbsp dark soy sauce
1/4 tsp salt
1/2 cup water or pineapple juice
1/4 cup vinegar
1 tbsp of corn flour (to thicken)
1/4 chopped bell pepper
1/4 onion

Peparation:

Mix all the ingredients in a sauce pan except the corn flour & bring it to the boil over the medium heat, then mix the corn flour into a cup of water and pour in
the sauce pan. Stir well until thickened. Sweet & sour sauce is now ready.

Tintagel Castle Cornwall

Tintagel Castle is one of the most mysterious and beautiful historic sites in Britain. A castle currently in ruins found on Tintagel Head, located near the village of Tintagel in Cornwall, England & built on the remains of a coastal headland which is gradually being eroded by the sea. Historians believe that it dates back to the 13th century and it has been long associated with the legend & birthplace of King Arthur. A castle was built by Richard, Earl of Cornwall in 1233. Only ruins are left and there is a long climb up wooden stairs to reach the site, but the majestic views is still has the power to inspire.

Tintagel Castle & The Hotel

Waterfalls to Castle Beach

View of the Castle Beach

Spaghetti (Filipino Style)

Ingredients:

1 kilo spaghetti noodles
1/2 kg ground beef or ground pork
2 medium onions, chopped
1 head garlic, minced
1/4 kg hotdogs
2 tbsp sugar
1 kg tomato ketchup
grated cheese
1 small can button mushrooms
salt and pepper to taste
1/2 cup evaporated milk
4 tbsp of cooking oil
2 cups water

Cook spaghetti noodles according to package directions.

In the large saucepan heat oil, saute garlic & onions until brown . Then add the ground beef or pork, Cook over a moderate heat until the meat is brown. Put 2 cups of water and bring to a boil. Cover and simmer for 15-20 minutes or until the mixture is almost dry and add mushroom, salt & pepper. Add the sliced hotdogs & stir for about 3 minutes. Add tomato sauce, sugar and evaporated milk & let it boil for 5 minutes. Then taste & adjust the seasonings according to your taste. Lower the heat, cover and simmer for another 5-7 minutes.
Serve the cooked spaghetti noodles with grated cheese on top. Enjoy!!!