It’s Christmas!
Buffet December 24th, 2004The suman and calame (kalamay or rice cakes/pudding) have started to trickle in…
The liga (nilaga or clear broth with choice of meat and vegetables) has been boiling (and tasted, er… :hungry:)…
The asado is simmering…
I need to set the table. Will be back soon!
Merry Christmas!
December 25th, 2004 at 2:01 am
saraaaaaap!!!!:birthday:
December 25th, 2004 at 4:35 pm
yummy! hope you’re having a wonderful christmas, karen!:pig:
December 26th, 2004 at 12:02 pm
ang tsalap tsalap naman! merry christmas!
December 28th, 2004 at 4:29 am
karen, what is calame? It looks
good!! How do you make it?
ayyy…HAPPY HAPPY NEW YEAR, chef Karen!!
December 28th, 2004 at 11:10 pm
This was just the beginning. I wasn’t able to take pictures of the next dishes on the firing line, so to speak. Uwi ka na kasi Jing! Hehehe!
I had a wonderful and peaceful Christmas Day, thanks Tin and Toni!
Thess! Di po ako chef, I don’t supervise a kitchen with a staff. Tee hee!
Calame is Kapampangan for calamay but technically, the picture above is jaleang ube cooked with fresh carabao’s milk and drizzled with latik. I was too busy and not fast enough to take pictures of the real calamay.
Happy New Year!
January 5th, 2005 at 1:32 am
am glad to found your site through suplada’s links! would you care to post your recipes for those desserts? I love kalamay!
And I am glad too for the request for a recipe form! I am about to request for some, but will I get a notification through my email?
January 5th, 2005 at 2:17 am
Thank you for visiting Manang! I should devote separate entries on the following but let me respond here in brief:
You can cook kalamay the same way the bico was cooked, with the same proportions. The only difference between bico and kalamay is that the latter is ground rice and ube if you are cooking kalamay ube.
As for the lumpia wrapper, I believe the siomai wrapper recipe will do as well with some modifications. Instead of flour, use cornstarch (is it called corn flour in the US?) Add more eggs if you want it softer and fluffier like the Chinese spring roll wrappers. Omit the eggs altogether if you want it a bit stiff like the lumpia wrappers we buy in our markets and groceries here in the Philippines.
Oh! The jalea (haleya)! Almost the same procedure as the bico except that you omit rice altogether and you boil the grated yam (ube) in milk and/or coconut milk. If you want it to be creamy, use pure carabao’s (or full-cream cow’s) milk instead of coconut milk. The consistency depends on how long you ‘blend and fold’ over live coals.
Hmmm… I really need a test kitchen, hehehe!
January 6th, 2005 at 7:11 pm
hi Karen, I’ve been coming here from time to time and always admire what you do and trying to accomplish with the research and documenting of Kapampangan food. If I have the time (and if I am there) I would have done the same to traditional food I had while growing up in Cavite. I’m afraid a lot of the trad. food and prep procedures are being lost. Replaced by modern machineries and worse canned food! Anyhows, more power to you and I will surely be back. cheers!
January 6th, 2005 at 8:01 pm
Hi Celia! I’ve been to your blog too and I’m so amused with the name, English Patis! Must go well with fish and chips…
Aren’t our hearts after the same thing? I already want to venture into the cuisine of other provinces but recently I realised that I might not even finish Kapampangan cooking in this lifetime! There are just so many variations, very different pronounced ways of cooking between towns! It really takes determination and time.
I have said so before and will repeat myself when I say to lose one’s tradition is to lose a part of history and ultimately a knowledge of the self. I’m very conscious of this because when I try to remember what I learnt from my lola’s generation as simple stories, I get an insight on current things, like how some situations came to be or events in the collective conscious. I should stop here, hehehe!
Anyway, thanks for dropping a line Celia. Now I feel more inspired (and pressured) to finish and post my drafts.
January 15th, 2005 at 7:30 am
first time here and of my gosh… i just fainted after seeing your picture of Asado being cooked on a clay pot over a real fire. the taste of that must be heavenly! like the kare-kare in Barrio Fiesta.
now my new quest is to find a Pinoy clay pot like yours here in the US. i don’t think i’ll be lucky enough.
i’m adding you to my link list!
January 15th, 2005 at 1:22 pm
You make me smile, Purplegirl! I think crock pots will do if you don’t find any of our native palayok. Try the Chinese stores, they also have clay pots as far as I know. Perhaps not like ours but they should do in the meantime.
Thanks for dropping by and leaving a note. Will be going to your blog too.
March 21st, 2006 at 11:36 am
hello everybody, pwede po ba magtanong kung anong bread ang walang egg??????????? yong bread sa mga pinoy? like bohol bread, cheese bread, at iba pang maliliit na bread………… :chomp::kettle: sana poh reply naman kayo sakin……… gusto kung malaman kung anong bread ang walang egg kasi ayoko sa bread na merong itlog…………
ok thanks all