If we are not going to malls, we usually go to supermarkets to shop for groceries on Sundays right after hearing mass.

My sister saw this nail polish near the counter at the health care section of the supermarket, one Sunday, while my mom was paying for the groceries. I thought it would look good on my nails so I bought it. :p


I wanted to try in on my nails, but I am still loving my misty red nails, so I just had my mom and my sister try it on their nails. :)

Mommy's nails with 3 coats of Caronia Cashmere

Gia's nails with 2 coats of Caronia Cashmere

I love Caronia Cashmere's pinkish/purplish shade. I just can't wait to try it on my nails! :D

To the one who I can share my craziness with...

To the one who I can share lazy days with...

To the one who I can share my food trips with...

To my gym and boxing buddy...

To the sexiest man alive...

To my sweetest stress... :p

To the one who always knows how to make me smile...

To the one who makes me fall in love over and over...

To the one who makes my heart skip a beat...

To the one who I want to share the rest of my life with...

To my one and only love...

Happy Birthday!!!

I thank the Lord for this day because He has given me someone like you. :) I love you! I miss you so much! Come back home soon!!! ♥♥♥

Another addition to one of my favorites, this recipe is not just a good appetizer, this may actually be served as main course for lunch or dinner feasts. This may also be feasted on while having a bottle or two of ice cold beer. :D

Sizzling Tofu

Ingredients:

1 block tofu, cut into cubes

1 pc each, red and green bell pepper, minced

2 pcs red chili (siling labuyo), chopped

spring onions, chopped

1 cup water
1/4 cup sugar
2 tbsp Del Monte sweet and sour chili sauce
2 tbsp Del Monte tomato castup
30 g Mama Sita's oyster sauce
1 tbsp cornstarch

Preparation and Cooking Procedures:
Pour cooking oil in a pan over high heat. Make sure that the oil is hot before adding in the tofu. We wouldn't want rock hard and burnt tofu so be sure to set the fire to medium heat a few minutes after putting the tofu.


Fry the tofu until golden brown. You may need to turn each side of the tofu for it to be evenly cooked. Drain and set aside.


Dissolve the cornstarch in water. Amount of water may vary depending on your preferred sauce consistency. Add in more water for a less thick sauce consistency.

In another sauce pan, dissolve sugar in water. Stir and bring to a boil over medium heat. Add in the sweet and sour sauce, tomato catsup, and oyster sauce while stirring the mixture continuously.

Add in the bell pepper and chili and bring to a boil. Add in the cornstarch mixture and bring to a boil. You may add in salt and pepper to taste.

Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the cooked tofu. Pour the sauce over and sprinkle some spring onions. Serve and enjoy!

More recipes HERE :)

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kriskamarie   sweetnothings.kriskamarie
kriskamarie   kriskamarie

Sizzling Sisig is a staple pulutan for Filipinos. It is best coupled with an ice cold beer but over time it has become part of the main dishes in lunch and dinner feasts, and is best eaten with steamed white rice. Pork sisig is usually the show stopper, but chicken, tuna, and bangus may also be some alternatives.

Here's my dad's easy to prepare recipe of sizzling pork sisig.

Sizzling Pork Sisig

Ingredients:

1/2 kilo pork cheeks

1/4 kilo pork liver

1/4 cup spring onion, minced

1 medium-sized white onion, minced

3 pcs green chili, minced

2 tbsp calamansi juice (around 4 pcs calamansi)

1 tbsp vinegar (pinakurat or white vinegar)
3 tbsp mayonnaise
salt and pepper to taste

Preparation and Cooking Procedures:
Cook the pork and liver over a grill until brown and crispy. Cut the pork and liver into tiny cubes, as shown above. If you're pressed with time, you may also choose to just fry the pork and liver instead of having them grilled. :)

In a bowl, combine the chopped pork, liver, onions, spring onions, and green chili. Mix well. Add salt and pepper to taste.

Add in the vinegar and calamansi juice. White vinegar is what's usually preferred, but for an added kick, pinakurat vinegar may be used. :)

Add the mayonnaise next and mix well making sure that all the ingredients are well incorporated. And there, the Pork Sisig is now ready for eating. :)

Pork Sisig (freshly mixed)

The pork sisig may be eaten right after mixing, or you may choose to have it heated in a microwave oven. But of course, the 'sizzling' part is what makes this dish more exciting. :)

Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the pork sisig mixture. Serve and enjoy! Makes 5 servings (sizzling plates).

Sizzling Pork Sisig

For a more delectable treat, raw egg may also be added in while the sizzling plate is still hot. A sprinkle of calamnsi juice and Knorr or Maggi Savor seasoning may also be added in.

More recipes HERE :)

Shared at: Food Trip Friday

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Graham Refrigerated Cake

It was only less than a week since I sported my neon fuchsia nails but I had to change it yesterday because the polish on my right pinky chipped off. :p

Since it's Chinese New Year and they said that red is the lucky color, I decided to put my mom's Colortrends Misty Red nail polish on my nails.

Colortrends - Misty Red

I don't usually wear dark colored nail polishes so I was kind of hesitant in trying on the misty red nail polish. Red is my second favorite color next to pink. :) And I think red looks good too on my nails. :p

I'm loving my sexy red nails! ♥♥♥