One of my favorites in Singapore is Old Chang Kee’s (OCK) Curry Puff.  Almost everyday I’ll have this, well I can’t help it when I see an OCK outlet I have buy one or two or if not this then their popular chicken wing then.

Three different levels of doneness.

When I’m in Singapore I miss Filipino foods and when I’m in the Philippines I miss my Singapore favorites. So when bad as in real bad cravings hit, I have to do something, so I will have to try to make it myself.

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While blog hopping this morning I read about this two American guys who speak great Tagalog and are doing blue collar jobs in the Philippines.

Apparently it’s some kind of experiment they are doing to inspire people after they lost their jobs in US. Tory Chapman and Jason Cowdin used to be Mormon Missionaries  and now they’re doing a different kind of helping by doing odd and hard  jobs  giving Filipinos a good laugh.

As taho vendors in Marikina City.

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Yesterday we had a very special guest in the house and Mommy and I prepared fried prawns, fresh and blanched oysters (which I just started to appreciate the taste) and Ginataang Yellow Fin. There was an excess gata or coconut milk and I found it in the fridge just an hour ago. It’s not a lot, I think just less than a cup. I suddenly had a craving for Ginataang Halo-Halo which I have tried to cook before but failed. Then I remembered we have saba bananas (plantains), sago or tapioca pearls from my recent tau fu fa/taho experiment, gabi or taro and Also have glutinous rice flour for the bilo-bilo which I learned to prepare from a previous try.

I decided to try cooking this again despite a little hesitation. A part of me is stopping me from cooking this extra dish as I really need to grab the best weight loss supplements now as I gained weight again huhuhu… Also the last time I tried cooking this it curdled and the taste was off, don’t know why maybe I put too much coconut milk?

Bananas and sago are my favorite ingredients and I’m ok with no sweet potato and ube so I proceeded to cook my guinataan with just these ingredients.

I pre-prepared the bilo-bilo while waiting for the water to boil, just mix a tablespoon of rice flour and water ’til you make a dough-like mix. Then make small balls of this mixture, a little smaller than a marble or holen.

Boil some water then add the gabi/taro.Then add a part of the gata/coconut milk.Follow with the sliced bananas. Once it boils, add the rest of the coconut milk. Keep on stirring. Add the bilo-bilo. Then the sago/tapioca pearls then sugar and a pinch of salt. Simmer for a minute or two and you have an easy ginataan like we did. Yum.

See the photo? It’s not a lot, just perfect for 2-3 persons. The photo is not as appetizing with the lack of colors but I can guarantee it’s  very good. Almost no effort has been done for this recipe but gave great results and that thought gives a great feeling. I added a lot of sago/tapioca pearls as I love sago and I also used the bigger size sago as I want less effort in finding them hehehe… The bigger the better right? Also, this doesn’t have the umay you get from guinataan because of the salt.  Adding a pinch of salt solves the umay/suya factor of the sweetness.

I love how I succeeded in this try. Nice change from the failed attempts at Suman sa Lihiya. But I will try again.

One of my frustrations is cooking fried chicken. There are a gazillion ways of frying chicken and I want to prepare one that my Mom will like. I have tried many times before and even I was not satisfied. Breaded, we didn’t like. With batter. Not that good. There were times when I get surprised the chicken turned out undercooked. Not good. Undercooked and yet dried out. How did I do that? Then I saw one interesting version online from panlasangpinoy and I had to try it. It is steamed first then deep fry method. And since hmmmn last week of June I have cooked this around 3-4 times already heheh.

The third try. I got it right. Perfect saltiness and texture. Exactly like how Max’s prepare theirs.

I have started cutting this yummy chicken (leg part) when I remembered to take photos haha. That’s why the leg is far from the body hehehe.

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