Beef in Oyster Sauce

Beef with oyster sauce is a stir fry which is one of the famous Chinese delicacies. The oyster sauce enhances the natural flavor of beef in this quick and easy beef stir-fry recipe. Suit to your taste and you will surely love it.

Ingredients:

Monterey Beef Sirloin, thinly sliced 1 kilo

Rice wine 2 tbsp.

Soy sauce 3 tbsp.

Cornstarch 3 tbsp.

Water ¼ cup

Magnolia Nutri Oil Vegetable oil ¼ cup

Ginger, sliced into thin strips 2 tbsp.

Rice wine 1 tbsp

Oyster sauce ½ cup

Sugar 1 tbsp

Cornstarch 1 tbsp

Water 2 tbsps

Snow peas (sitsaro) 1 cup

Procedure:

Marinate the beef in 2 tbsp. rice wine, soy sauce, cornstarch, and ¼ cup water for 30 minutes. Place in chiller. Using a wok, heat oil on high temperature. Sauté the beef with marinade. Add ginger and 1 tbsp rice wine. In a bowl, combine oyster sauce, sugar, cornstarch, and 2 tbsp. water.

Pour mixture into the wok and mix well. Add snow peas and cover for 2 minutes to cook through.

Serve immediately.

Roast Beef Pasta

Roast Beef Pasta is a classic yet unique take on the traditional European pasta dishes. The Roast Beef chunks blended in with the pasta and sauce make this dish all the more tasty, appetizing and satisfying. Add a twist to your fettuccine with this beef recipe.

Ingredients:

200 g uncooked fettuccine noodles
½ kilo Monterey Beef, Sukiyaki cut
¼ tsp salt
pinch pepper
¼ cup Magnolia Gold Butter, unsalted

For the sauce:

1/3 cup Magnolia Gold Butter, unsalted
¼ cup Purefoods Baron All-Purpose Flour
1 pc red bell pepper, diced
2 cup beef stock
1 tsp liquid seasoning
½ cup Magnolia Cheddar Cheese, grated
2 tbsp parsley, chopped

Procedure:

Cook fettuccine according to package directions; set aside. Season beef with salt and pepper then lightly pan-fry in butter just until brown; about 1 minute. Do not overcook the beef. Set aside.

To make the sauce, melt butter in a saucepan. Whisk in the flour making sure no lumps are formed. Add in the bell pepper and cook for a minute. Gradually add the beef broth then simmer until slightly thickened. Add in the beef together with its juices and let simmer with the gravy sauce for 5 minutes over low heat. Adjust seasoning according to taste.

Pour over roast beef mixture over pasta. Serve hot topped with grated cheese and parsley.

Serves 4.

Champorado

Tsampurado or champurrado in Spanish, is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry tsampurado mixes are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo.

The pudding becomes very thick and the lighter milk helps to “loosen” it. It’s almost like eating “chocolate oatmeal”. It can be eaten as a snack or dessert as well.

Its history can be traced back from Mexico. During the galleon trade between Mexico and the Philippines, there were Mexican traders who stayed in the Philippines and brought with them the knowledge of making tsampurado. Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine tsampurado by adding rice.

A Philippine recipe to enjoy ones taste buds to satisfaction. See below.

Ingredients:

8 tbsp. cocoa powder (or about 4 pieces tableya)
1 cup glutinous rice (malagkit)
½ cup sugar
3 ½ cups water
Condensed milk (optional)


Procedure:
1. Pour 2 ½ cups of water in a pot and bring it to a boil.
2. Put-in the glutinous rice and allow water to re-boil for a few minutes.
3. Dilute the cocoa powder in 1 cup warm water then pour-in the spot. Stir continuously.
4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
5. Remove from the pot and place in a serving bowl.
6. Serve hot with a swirl of condensed milk on top.

Salt and Pepper Pork Spareribs

Fix up some Braised Beef using Monterey Beef Kamto garnished with spring onions in this one-minute how-to video. It’s a simple beef recipe and easy enough to learn. Braised Beef is basically a braised dish made from beef cuts marinated in a delicious sauce. It is a common Chinese dish, though it has been adapted into several cultures including the Filipino cuisines. This recipe offers easy to find ingredients combined with simple instructions. You don’t need to be a great cook to whip up a great meal. Just follow these easy steps!

Ingredients:

1 kilo               Monterey Beef Kamto, cut into 1 inch cubes

¼ cup             soy sauce

¼ cup             rice wine

¼ cup             sugar

2 pcs               star anise

1 tbsp.            chili garlic sauce

6 cups            water

2 pcs              medium purple onions, quartered

2 tbsp.            cornstarch, dissolved

3 tbsp.            water

2 tsp.               sesame oil

The Procedure:

Place cubed beef in a large pot. Add the seasonings and spices except the last 3 ingredients. Cover the pot and, over high heat, bring to a boil. When mixture has boiled, lower heat and allow to simmer for 2 ½ hours or until meat is fork tender. Add water if necessary. Season with salt and pepper if desired. Add water and cornstarch mixture. When sauce has thickened, remove from heat and add sesame oil.

Salt and Pepper Pork Spareribs

This tangy, Salt and Pepper Pork Spareribs recipe will surely add some kick to your kids’ baon or your house parties! Surprise everyone with your culinary skills with this delightful dish! Enjoy this simple pork recipe and you will never regret making it.

The Recipe

Ingredients:

1 kilo Monterey Pork Spareribs, cut into small serving pieces

Marinade:

½ cup Chinese rice wine

¼ cup dark soy sauce

¼ cup rice vinegar

6 clove garlic, minced

1½ tbsp sugar

½ tsp five spice powder

½ tsp salt

½ white pepper

Magnolia Nutri-oil Palm Oil for deep-frying

2 tbsp salt

1 tbsp cracked black peppercorns

1 tsp sili labuyo, sliced and seeds removed

1 tbsp green chili fingers, sliced and seeds removed

2 tbsp red bell pepper, finely chopped

2 tbsp green bell pepper, finely chopped

1 tbsp brown sugar

Procedure:

In a large bowl, combine all marinade ingredients together with the pork spareribs. Marinade for a good 2 hours covered tightly inside the refrigerator.

In a large frying pan, heat oil to 375F. Deep-fry spareribs until crisp and well browned. Set aside and pat with paper towels to remove any excess oils.

In a separate pan over high heat, combine salt, cracked peppercorns, Bird’s Eye chili, and finger chili. Cook until aromatic and the spices slightly toasted. Add in red and green bell peppers and brown sugar; add back the cooked spareribs. Quickly toss the spareribs until well coated with the spices and chilies. Turn off fire and serve immediately.

Serves 4.

Pork Ribs with Tausi

Pork Ribs with Tausi makes use of the very tasty tausi also known as black beans. These black beans enhance the flavor of the pork, making this dish a sumptuous viand you simply must try! This is one pork recipe that you will surely enjoy.

The Recipe

Ingredients:

1 kilo Monterey Pork Ribs, Cut into 1/2 inch cubes
½ cup sautéed black tausi
1 pc fresh egg
2 tsps salt
2 tsps sugar
½ cup cornstarch
4 tsps fried garlic
4 tsps sesame oil
1 tsp baking soda
2 tsps hot soy bean paste
3 pcs green pepper strips
1 tsp white pepper

Procedure:

Soak and wash pork ribs in tap water for 30 minutes. Drain. Combine all ingredients in a bowl except green pepper. Meanwhile, prepare steamer. Using soy dishes, arrange pork ribs mixture into it and top with green pepper strips. Steam for 40 minutes. Serve in soy dishes.

Creamy Orange Salad

Creamy Orange Salad adds a twist to your chicken salad. This orange salad proves fruits aren’t just for dessert. You’d surprised at how well the orange mixes with the cream and chicken. Creamy yet tangy, the flavors mix and match in your mouth in this delightful creamy salad dish! Try one now and you’ll never regret making this salad recipe.

Ingredients:

1 pc mini baguette, sliced thinly and baked
3 pcs Magnolia Chicken Breast Fillet, sliced
2 pack Lettuce
1 pc orange, segments
1/4 cup walnuts, roasted

Orange Dressing:

½ cup mayonnaise
3 tsp orange concentration
3 tbsp orange juice
1 tsp lemon juice
1 pc lemon rind
1 pc pomelo rind

Procedure:

Preheat oven. Bake slices of baguette until crispy. Preheat griller. Cook chicken on the griller until done. In a bowl, mix together all ingredients of the dressing. Refrigerate.

To assemble: toss together lettuce, orange segments, walnuts and sprinkle orange dressing. Top with crisp baguette slices. Serves 4.

Waldorf Salad

A salad that was created some time between 1893 and 1896 at the Waldorf Hotel in New York City and easily became popular. This specialty consists of raw apples, celery, grapes and walnuts, dressed in mayonnaise. Be sure to make this salad recipe and you’ll never regret it.

The Recipe

Ingredients:

2 pcs red apples
2 tsps sugar
2 tsps fresh lemon juice
2 stalks celery, coarsely chopped
½ cup walnuts, coarsely chopped
2 tbsps mayonnaise
¼ cup all purpose cream, whipped
2/3 cup Magnolia Chicken breasts, cooked and cubed pinch of salt and pepper 

Procedure:

Cut apples into 1” cubes. Place in a bowl then add sugar and lemon juice. Toss then add celery and walnuts. Set aside. In another bowl, combine mayonnaise and cream. Mix well then add apples and chicken breasts. Toss to distribute dressing evenly. Season with salt and pepper. Chill then serve.

Serves 4.

Chicken Pomelo Salad

This chicken pomelo salad is just another example of the various cooking techniques and innovations that are being performed with the 21st century cooking. This mix of the tangy-sweet taste of pomelo combined with the tasty meat of grilled chicken breasts is an exotic delight that you should not miss. Be sure to try this salad recipe and you will truly love it.

Ingredients:

3 Tbsp shredded coconut
2 Tbsp freshly squeezed lime juice
1 ½ Tbsp fish sauce
1 ½ Tbsp sugar
2 cup pomelo, peeled and cut into chunks
1 cup Magnolia Chicken Station, Chicken Breast Fillet, boiled and cut into ½ inch cubes
2 Tbsp roasted peanuts, coarsely chopped
1 tsp coarsely chopped shallots
1 Tbsp fresh cilantro, chopped
6 pc romaine or iceberg lettuce leaves

Procedure:

Toast shredded coconut in a small, dry frying pan over medium-high heat for 3-4 minutes or until rich, soft brown. Set aside.

In a medium bowl, combine lime juice, fish sauce and sugar. Stir until sugar dissolves. Add the pomelo, chicken chunks, peanuts, shallots, cilantro and coconut. Toss until well combined. Serve with the lettuce on the side.

Makes 3 – 4 servings.

A Dish That Anyone Can Truly Enjoy

Chicken fingers are chicken meat that does not include any bones or skin.

Chicken fingers are prepared by dipping chicken meat in breading mixture and then deep frying them or by grilling them with no breading. Traditionally, chicken fingers are primarily white meat, made from the rib meat trimmed from the breast.

Chicken fingers are served in numerous restaurants in the United States, Canada, Europe and Australia. Often the style of breading can determine what kind of restaurant it is served in.

Aioli is a garlic mayonnaise. It is traditional Spanish sauce made of garlic, olive oil, and egg. There are many variations, such as the addition of mustard or pears in Catalonia. It is usually served at a room temperature. The name Aioli comes from the Latin word alh meaning garlic and oli meaning oil.

Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk can be used as an emulsifier and is generally used in making aioli. However, mustard and garlic both have emulsion-producing properties and some variants omit the egg.

Generally, egg yolks, garlic and Dijon mustard are combined first with a whisk then the oil and the lemon juice are added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion.

After sharing you the definition of each, I’ll be sharing with you a Chicken recipe that is related above.

Chicken Fingers with Aioli Sauce

Ingredients:

½ kilo Magnolia Chicken Station, vanilla chicken fingers
oil for deep frying

Sauce:
2 tbsp minced garlic
3 tbsp calamansi juice
½ tsp Worcestershire sauce
1/4 tsp salt
freshly ground black pepper
½ cup mayonnaise
1 tbsp chopped parsley

Procedure:

Deep fry chicken fingers and set aside.

To prepare sauce, combine all ingredients together. Chill then serve together with chicken fingers.

Makes 4 to 5 servings.

Chicken and Spinach Casserole

Here is a simple Chicken recipe that I know your family will surely love.

Ingredients:

2 cups cooked skinless chicken breast

1 pack frozen spinach, thawed and drained

½ cups sour cream

½ cups mayonnaise

¼ teaspoon garlic powder

½ teaspoon black pepper

¾ cups grated Parmesan cheese

¼ cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350^oF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.
2. Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.
3. Add about ¼ of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.
4. Bake in center of oven, uncovered, for 40 minutes or until top is nicely browned.

House of the Virgin Mary

The House of the Virgin Mary is a Christian and Muslim shrine located on Mt. Koressos in the vicinity of Ephesus, in modern-day Selcuk Turkey. Some believe that Mary, the mother of Jesus, was taken to this stone house by Saint John and lived there until her Assumption.

Discovery

On October 18, 1881, a French Priest, the Abbé Julien Gouyet of Paris, discovered a small stone building on a mountain overlooking the Aegean Sea and the ruins of ancient Ephesus in Turkey. He believed it was the house where the Virgin Mary had lived in the final years of her life on earth as described in the visions of the German nun Anne Catherine Emmerich (1774 – 1824), published in detail in a book by Clemens Brentano. His discovery was not taken seriously.

Ten years later, urged by Sister Marie de Mandat – Grancey, DC, two Lazarist missionaries, Father Poulin and Father Jung, from Smyrna rediscovered the building on July 29, 1891, using the same source for a guide. They learned that the four-walled, roofless ruin had been venerated for a long time by the members of a distant mountain village who were descended from the Christians of Ephesus. In Turkish the House is called Panaya Kapulu (Doorway to the Virgin). Every year pilgrims made a pilgrimage to the site on August 15, the date on which most of the Christian world celebrated Mary’s Dormition/Assumption.

Sister Marie de Mandat – Grancey has been named Foundress of Mary’s House by the Catholic Church. She is responsible for acquiring, restoring and preserving Mary’s House and surrounding areas of the mountain from 1891 until her death in 1915.

The discovery revived and strengthened a Christian tradition dating from the 12^th century, ‘the tradition of Ephesus’, which has competed with the older ‘Jerusalem tradition’ about the place of the Blessed Virgin’s dormition. Due to the actions of Pope Leo XIII in 1896 and Pope John XXIII in 1961, the Catholic Church first removed plenary indulgences from the Church of the Dormition in Jerusalem and then bestowed them for all time to pilgrims to Mary’s House in Ephesus.

Archaeology

The remnants of the structure have been dated to 6^th – 7^th centuries, with part of the foundation and coal found on the site dated to the 1^st century. The current chapel is restoration, completed in 1950 top of original remains after it was declared an official Catholic pilgrimage site. The restored portion is distinguished from the original remains of the structure by a line painted in red.

Some have expressed doubt about the site, as the tradition of Mary’s association with Ephesus arose only in the twelfth century, while the universal tradition among the Fathers of the Church places her residence and thereby her Dormition, in Jerusalem. Supporters base their belief on two main points:

1. The presence of the Tomb of St. John and the Basilica of St. John in Ephesus: Jesus Christ, before dying on the cross, entrusted to St. John his mother. It is believed that after the crucifixion of Jesus, St. John left Jerusalem and came to Ephesus in order to convert its people to Christianity, as it was one of the biggest and safest non-Christian cities of its time. He then built a small hut to care for Mary just outside Ephesus in order to protect her from the largely Artemis worshipping community of the region.
2. The presence of the Church of Mary, the basilica in the world dedicated to the Virgin Mary, in Ephesus: In the early centuries of Christianity, places of worship were dedicated only to persons who lived or died in the area.

The Roman Catholic Church has never pronounces on the authenticity of the house, for lack of scientifically acceptable evidence. It has, however, from the blessing of the first pilgrimage by Pope Leo XIII in 1896, taken a very positive attitude towards the site. Pope Pius XII, in 1951, following the definition of the dogma of the Assumption in 1950, elevated the house to the status of a Holy Place, a privilege later made permanent by Pope John XXIII. The site is venerated by Muslims as well as Christians, and pilgrims drink from a spring under the house which is believed to have healing properties. A liturgical ceremony is held here every year on August 15 to commemorate the Assumption of Mary.

Official visits by Popes

Pope Paul VI visited the shrine on July 26, 1967 and ‘unofficially’ confirmed its authenticity. Pope John Paul II also visited the shrine, on November 30, 1979. Pope Benedict XVI visited the shrine on November 29, 2006 during his four-day pastoral trip to Turkey. The conclusion of his homily mentioned the martyrdom of Father Andrea Santoro in Trabzon which had taken place nine months prior to this visit.

Jamaican Jerk Pork

The term “jerk” describes a spicy seasoning mix that originated in Jamaica and is popular throughout the Caribbean in the preparation of grilled meats such as pork and chicken. This fiery barbecue was invented by the Maroons, or runaway slaves, as a means of preserving meats without refrigeration. The more Scotch bonnet peppers you use, the more authentic the flavor. Use one pepper for mildly spicy dish and four for a very spicy dish.

Jerk is ideal for grilled pork tenderloin. In this recipe, we butterfly the pork to increase the surface area for the marinade to penetrate. The longer you marinate the pork (up to 24 hours), the more flavorful it will be. Keep as much jerk on the pork as possible and grill until done. To serve, cut horizontally across the grain into thin slices.

This pork recipe that is peppery, flavorful island classic will win raves from family and friends.

Ingredients:

2 cups coarsely chopped green onions

2 tbsp. white vinegar

½ cup coarsely chopped onion

1 tbsp. soy sauce

1 tbsp. vegetable oil

2 tsp. salt

2 tsp. fresh thyme

2 tsp. brown sugar

2 tsp. chopped peeled fresh ginger

1 tsp. ground all spice

¼ tsp. ground nutmeg

½ tsp. black pepper

1/8 tsp. ground cinnamon

2 garlic cloves, minced

1 to 4 Scotch bonnet or habañero peppers, seeded and chopped

1 (1 ½ pound) pork tenderloin trimmed

Cooking spray

Procedure:

Place first 15 ingredients in a blender or food processor and process until smooth.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.

Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160^o (slightly pink).

Yield: 4 servings (serving size: 3 ounces pork)

Roast Chicken with Coffee Rub

YIELD: 4
PREP TIME:
COOK TIME: 1 Hour
COOKING METHOD: Barbecuing and Roasting

INGREDIENTS

3 Tbsp finely ground dark roast coffee beans
3 Tbsp canola oil
1 Tbsp brown sugar
1 Tbsp finely minced garlic
1 tsp freshly ground black pepper
1 tsp ground ginger (dried)
1/2 tsp Kosher-style or other large flakesalt
1/2 tsp Tabasco sauce
1 whole fryer chicken 4 lb
Your favorite brine recipe for poultry

DIRECTIONS

There are so many different ways to create a rub for barbequed food. Using a common ingredient in a way that is different than normally experienced can be surprising.  The coffee adds a real tasty zing to the crisp skin on poultry, and a robust depth of flavor to any slow roasted meat. While this recipe calls for a whole chicken - you can use the rub on chicken parts as well as other poultry, pork and just about anything you want to try.  How about beef brisket?

Preparation
At least 8 - 12 hours prior to cooking the chicken or other poultry brine in your favorite brine for poultry. Remove from brine and rinse, dry off with paper towels. In a small bowl, stir together coffee, oil, sugar, garlic, pepper and salt. (Reserve approximately 1/4 to be used for a basting glaze.) Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely.

Method
Preheat smoker, barbecue or grill (set for indirect heat) to approximately 250F degrees. Place chicken on grates in cooker breast side up.  You may wish to place a drip pan beneath it. Close hood and do not disturb for at least 20 minute. On the side burner pour the reserved rub mixture a small sauce pan and slowly bring to rolling boil – then turn off, cover and keep warm.

During the final 15 minutes of the cook (as planned) baste the chicken with the sauce. Remove chicken when the internal temperature in the breast, leg-thigh is 165 F degree. Tent with foil and rest for about 15 minutes. Carve and serve with drizzle of sauce.

Mary, Mother of God

There has been several theories on the significance of the relatively large number of titles given to Mary. Some titles grew due geographic and cultural reasons, e.g. through the veneration of specific icons. Others were related to Marian apparitions.

Given the large spectrum of human needs in varied situations, Mary's help was and is sought for all of them. This led to the formulation of many of her titles. Moreover, meditations and devotions on the different aspects of the Virgin Mary's role within the life of Jesus led to additional titles such as Our Lady of Sorrows. Still further titles have been derived from dogmas and doctrines. Example of these are Queen of heaven or the Immaculate Conception.

Mary's cultus or "devotional cult" consolidated in the year 431 when, at the Council of Ephesus, "Nestorianism", which asserted Christ's dual nature, was anathematized and the Theotokos, or Mary as bearer of God, was declared dogma. Henceforth Marian devotion - which centered on the subtle and complex relationship between Mary, Jesus and the Church - would flourish, first in the East and later in the West.

The Reformation diminished Mary's sole in many parts of Northern Europe in the 16th and 17th centuries. The Council of Trent and Counter Reformation would intensify Marian devotion in the West. Around the same period, Mary would become an instrument of evangelization in the Americas and parts of Asia and Africa, e.g. via the apparitions at Our Lady of Guadalupe which resulted in a large number of conversions to Christianity in Mexico.

Following the Reformation, as of the 17th century, the baroque literature on Mary experienced unforeseen growth with over 500 pages of Mariological writings during the 17th century alone. During the Age of Enlightenment, the emphasis on scientific progress and rationalism put Catholic theology and Mariology often on the defensive in the later parts of the 18th century, to the extent that books such as "The Glories of Mary" were written in defense of Mariology. The 20th century was dominated by a genuine Marian ethusiam both at the papal and popular levels. The 20th century witnessed significant growth in Marian devotions and dramatic rise in membership in Marian Movements and Societies.

Thai Cuisine

Thai meal typically consist of either a single dish or it will be rice or khao with many complimentary dishes served concurrently and shared by all. It is customary to serve more dishes than there are guests at a table.

Thai food was traditionally eaten with the right hand but it is now generally eaten with a fork and a spoon; this was introduced as part of Westernization during the reign of King Mongkut, Rama IV. It was his brother, Vice-king Pinklao, who, after watching a demonstration of Western dining etiquette by an American Missionary, chose only the Western-style fork and spoon from the whole set of table silverware to use at his own dining table. The fork, held in the left hand, is used to push food into the spoon. The spoon is then brought to the mouth. A traditional ceramic spoon is sometimes used for soups. Knives are not generally used at the table. Chopsticks are used primarily for eating noodle soups, but not otherwise used.

It is common practice for Thais and hill tribe peoples in north and northeast Thailand to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand which are then dipped into side dishes and eaten. Thai-Muslims frequently eat meals with only their right hands.

Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West, such as kaffir lime leaves (bai makrut). The characteristic flavor of the leaves appears in nearly every Thai soup or curry from the southern and central areas of Thailand. The Thai lime (manao) is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves are frequently combined with garlic (krathiam), galangal (kha), lemon grass (takhrai, tumeric (khamin) and/or finger root (krachai), blended together with liberal amounts of various chillies to make curry paste. Fresh Thai basils are also used to add spice and fragrance in certain dishes such as Green curry, of which kraphao has a distinctive scent of clove and leaves which are often tipped with a maroon color. Further often used herbs in Thai cuisine include phak chi, cilantro or coriander, rak phak chi (cilantro/coriander roots), cilantro (phak chi farang, spearmint (saranae) and pandanus leaves (bai toei). Other spices and spice mixtures in Thai cuisine include phong phalo (five-spice powder), phong kari (curry powder) and fresh and dried peppercorns (phrik thai).

After sharing a few things about Thai cuisine, I also intend to share a simple Chicken recipe that they will surely love it.

Thai Chicken Basil

In a wok, put 1 ½ tablespoon oil. Sauté 2 tablespoons garlic, 1 ½ cup red onions, 1 cup red bell pepper that is sliced into strips and 2 tablespoon green finger pepper, seeded and sliced. Add 1 kilo cubed chicken breast fillet and cook until color changes. Add ½ cup oyster sauce, 1 tablespoon fish sauce, 1 cup water and2 tablespoon soy sauce. Stir in 2 tablespoon chopped cilantro and 1/3 cup chopped basil. Add 1 tablespoon cornstarch dissolved in 1 ½ tablespoon water then simmer for 1 minute. Serves 6-8.

Immaculate Conception

The Immaculate Conception of Mary is, according to Catholic doctrine, the conception of the Virgin Mary without any stain of Original Sin. It is one of the four dogmata in Roman Catholic Mariology. Under this aspect Mary is sometime called the Immaculata (the Immaculate One), particularly in artistic contexts.

The doctrine states that, from the first moment of her existence, Mary was preserved by God from the Original Sin and filled with sanctifying grace that would normally come with baptism after birth. Catholics believe Mary “was free from any personal or hereditary sin.” Mary’s immaculate conception should not be confused with the Incarnation of her son, Jesus Christ; the conception of Jesus is celebrated as the Annunciation to Mary. Catholics do not believe that Mary, herself, was the product of a Virgin Birth.

From early on in the history of the Catholic Church, in numerous places in the writings of the Church Fathers, the belief is implicity stated. In various places the feast of the Immaculate Conception had been celebrated for centuries on 8 December when, on 28 February 1476, Pope Sixtus extended it to the entire Latin Church. He did not define the doctrine as a dogma, thus leaving Roman Catholics free to believe in it or not without being accused of heresy; this freedom was reiterated by the Council of Trent. However, the feast was a strong indication of the Church’s traditional belied in the Immaculate Conception. On 6 December 1708, Pope Clement XI decreed that the feast of the Immaculate Conception by a Holy Day of Obligation throughout the entire Catholic Church.

The Immaculate Conception was solemnly defined as dogma by Pope Pius IX in his constitution Ineffabilis Deus on 8 December 1854. The Catholic Church teaches that the dogma is supported by Scripture as well as either directly or indirectly by the writings of Church Fathers such as Irenaeus of Lyons and Ambrose of Milan. Catholic theology maintains that since Jesus became incarnate of the Virgin Mary, it was fitting that she be completely free of sin for expressing her fiat. In 1904, Pope Saint Pius X also addressed the issue in his Marian encyclical Ad Diem Illum on the Immaculate Conception.

The Mother of All

It came as a spark while I sat here in front of my computer writing nothing but blogs about certain topics. I just realized that I was getting nowhere with all this crap I laid in my blog site so I decided to divert from the common to the far-out different. Browsing through different entries in my blog made me think about something: I have written a lot out of my imagination but did I ever write an entry about Mama Mary? Just then, thoughts came flooding in my head being a devout follower of The Virgin Mother Herself. Then, here it goes...

As a Catholic, my day will never be complete without praying the rosary to the Blessed Virgin Mary and Her Son, Jesus Christ. Lately, we've been through trying times and in those times, I can honestly and safely say for myself that the Virgin Mother had been there with us, guiding us tirelessly as we tread on the path that only a select few choose. This path involved immense sacrifice and incomparable suffering, much to the suffering Christ had painstakingly endured on the cross to save all of mankind from God's Hand. When I was a kid, I always thought that I was in no need of praying the rosary and just content with praying directly to God and Jesus Himself. I mean, I knew the Virgin Mother but little did I know of the powers she had possessed to redeem mankind not only as Mediatrix but also as Co-Redemptrix, meaning She also had the potential to save mankind from sin.

One particular trip to Lipa City in Batangas drew me closer to the Blessed Mother even more, after having known her in different names and...if I may say...dress codes. Now, in Lipa, it had been rumored that the Blessed Mother had made Herself known by showering rose petals way back during the 1900's during a time of uncertainty and doubt. I wouldn't know anything about the witness statements but being devout made me realize that it was indeed not a trick made by the eye but a miracle commenced by indomitable trust and faith in the Blessed Mother's will. This particular apparition had been declared open for belief by the Church of Lipa, meaning that people are no longer proven wrong or misguided because of these apparitions by the Blessed Mother. 

She would be named Our Lady of the Miraculous Medal (also named after the church I sing in), Our Lady of Fatima, Our Lady of Perpetual Succor and lots of other names, dressed in fine garments along while carrying the baby Jesus in her bosom and paraded during feast days or those days wherein that particular image was founded. Songs about her radiance and glory were written and sung in churches. While choirs sung the high-pitched antiphons and songs of her magnificence as Mother of Christ, the elderly would just sing hymns but still laud over Her for Her blessedness. Even the Beatles' Sir Paul McCartney wrote a song about lifting all the sorrows of the world to the Virgin Mary. Each individual had his own way of praising the Blessed Mother. While some would hang sampaguita necklaces over her, most would pray the rosary for TWENTY STRAIGHT DECADES involving THE FOUR SACRED MYSTERIES OF THE ROSARY!! I got to try that with my mother and it really dried my mouth up. But what came back to us was immeasurable...something that a mere person could never count.

Amidst all the trouble of going through those names, garments, rosaries, novenas, devotion prayers, I still consider her as a simple Person, a simple Being that God chose to bear His Son, the Savior of Mankind. This form of simplicity in the Blessed Mother leads me to two simple versions of the Blessed Mother. The simplest of them all was the Mary Mediatrix of All Grace found in Lipa and the second was the Our Lady of Medjugorje, who looked on at Her children with the utmost care, concern, love and sympathy for their sufferings and sacrifices. Sometimes, it brings me to tears whenever I'm in trouble and I look at the Blessed Mother in the eye and tell her everything or cry out everything to Her because I couldn't do anything about my dilemmas or problems. I just prayed hard, cried hard and let everything out. The next minute, I let everything go and left everything in Her care. Days pass and miracles happen. That's how much She loves us if only we knew how to beseech Her grace.

Before I end this entry, I'd like to leave this simple yet very effective prayer that's said as the rosary nears its finish. I hope you all have time to take a little breather from whatever it is you're doing and give yourself a little pat in the back that says, "Take it easy for now, your Mother wants to talk to you." Here's the Memorare:

THE MEMORARE

Remember, O most gracious Virgin Mary, that never was it known that anyone who fled to thy protection, implored thy help, or sought thine intercession was left unaided.

Inspired by this confidence, I fly unto thee, O Virgin of virgins, my mother; to thee do I come, before thee I stand, sinful and sorrowful. O Mother of the Word Incarnate, despise not my petitions, but in thy mercy hear and answer me.

Amen.

Pancit Molo

If you crave for a heart-warming soup and an enticing pancit dish in a sunny day, then Recipe TV introduces to you a simple but unique Filipino recipe that can bright up your day, the Pancit Molo.

The Pancit Molo is unique and distinct dish made famous in a town called Molo in Iloilo City. Unlike the usual pancit dish that is dry, with noodles, vegetables and meat that Filipinos are used; the Pancit Molo does not have noodles in it instead it is made up of the Molo dropped into a hot broth

The Molo or also known as the noodles of the dish is made up of ground pork and shrimp mixed together with vegetables such as garlic, onions, carrots or parsley. The mixture is then bound with eggs and seasoned with salt and pepper before being wrapped in wheat of rice or also known as a molo wrapper.

The broth often uses chicken as its base, but in some cases they also put pork meat and ribs to make it more savory. It is also cooked with cut open or sliced wanton or molo wrappers. Often served with a garnish of fried garlic chip and sliced chives.

In Most cases the Pancit Molo is known to be a wonderful merienda dish accompanied with toasted bread, but it can also be a starter soup for regular meals and one of the best soup dished served in fiestas in Iloilo.

Ingredients:

½ g chicken

½ g shrimp

400 g of ground lean pork
1 onion, finely chopped
1 carrot, grated
1/8 c. of finely chopped onion leaves
1/4 tsp. of finely grated ginger
1/2 tsp. of soy sauce
1 tsp. of salt
1/2 tsp. of pepper
1 egg, beaten
6-8 c. of meat or chicken broth
1 tbsp. of cooking oil
1 tbsp. of minced garlic
1 onion, sliced
chopped onion leaves for garnishing
salt and pepper to taste
50-60 pcs. of wonton (siomai) wrapper (sizes vary)

Procedure:

1. Sauté garlic, onions, shredded chicken or pork and shrimp in cooking oil.

2. Put water until it becomes broth and the shrimp, pork and chicken are already cooked.

3. Let it boil for 20-30 minutes under moderate fire.

4. Mix the ingredients well.

5. Put seasoning and salt (to taste)

6. Put the wrapped Pancit Molo balls and cover the casserole and let it simmer for 10 to 15minutes until the Pancit Molo balls are tender and cooked.

7. Put black pepper and onion leaves for garnish.