Men are as vain as women. They are now being more aware of their body. Men should have good skin to remain clean and healthy. Men have oily skin. Using soap to cleanse face is not advisable. Soap strips your skin of natural oils, and your glands react by producing even more oil.  A milk cleanser must be used for this problem. Men always experiment on something stronger, best advise is spot treatment with salicylic acid and beta hydroxyl.  I hope this does the job.

Blackheads – the most common men skin problem.  A cleansing mask is highly recommended. The more effective products are typically made of clay. Men should not have to use these masks all over their face; targeting only problem areas is recommended. Regarding persistent problem with blackheads, advise your man to get a facial. But go to a reputable facial center or dermatologist and ask them to analyze the type of skin you have as well as the condition it is in. The Doctor will be able to make recommendations specifically suited for your man. Men’s Skin Cream

Asians are not oatmeal eaters, but oatmeal cookies are thing of the future. Oatmeal cookies are box office hits in Coffee shops such as Starbucks, Gloria jeans, Figarro etc. With or without coffee oatmeal cookies is a great treats for children of all ages.

• INGREDIENTS AND DIRECTIONS:     
•       2 cups butter or vegetable oil
•       4 cups flour
•       2 teaspoons baking soda
•       2 teaspoons baking powder
•       1 cup white sugar
•       3 cups brown sugar
•       5 cups oatmeal (instant or quick cook)
•       1 cup peanuts or pili nuts
•       1 cup dried raisins
•       1 teaspoon salt
•       4 eggs, beaten
•       2 teaspoons vanilla

Cream together the butter and the both sugars.  Add everything but the flour and oatmeal - the nuts, eggs, salt, baking powder, baking soda and vanilla and mix them well.  Finally, add the flour and the oatmeal.  This gets hard to mix, so I hope you have an electric mixer!  Either that, or try cutting this recipe in half.  Take a large spoonful of this dough and roll it into a ball and place on an ungreased cookie sheet about 2 inches apart from other spoonfuls.  This recipe will fill several cookie sheets.  Bake in a preheated 375 degree oven for about 12-13 minutes.  Spread cooked cookies in racks to cool. Remember that they will get a little more crispy as they cool.

Enjoy your cookies! Mwahugs! 

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FEELING GREAT WITH ELEGANT TRENDY JEWELRY:

In these times of economic crisis and depression, you don’t have to feel bad about not wearing excellent jewelries. Hiphop jewelries are great beautiful jewelries making you feel great and extravagant, without being rich. You don’t have to be rich to be able to afford magnificent and elegant hiphop jewelries. You can wear hiphop jewelry that looks like a thousand dollars for a price of only $10 or $20! They are so elegant it can be mistaken for real diamonds, gold or platinum.

Hip Hop Jewelries are also known as bling bling jewelries or Ice out jewelries, and has been popular among young celebrities, rap artists since time immemorial. The diamond encrusted iced out jewelry ranging from bling bling pendants, earrings, and hip hop watches has become a symbol of success. Hip hop jewelry is now worn by a great number of young people all over the world. Fans would love to bling like their favorite Hollywood stars and singers.

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BEFORE & AFTER MARRIAGE

• Before marriage…
•  
• He: Yes. At last. It was so hard to wait.
• She: Do you want me to leave?
• He: No! Don’t even think about it.
• She: Do you love me?
• He: Of course! Over and over!
• She: Have you ever cheated on me?
• He: No! Why are you even asking?
• She: Will you kiss me?
• He: Every chance I get.
• She: Will you hit me?
• He: Are you crazy! I’m not that kind of person!
• She: Can I trust you?
• He: Yes.
• She: Darling!

• After marriage….
• Simply read from bottom to top.

ahh…simply spice of life..

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ADOBONG KANGKONG

Only a true Filipino would love this dish, almost comparable to that of kimchi of Korea, it is both an appetizer and viand for rice. It is best served with Tinapa (smoked fish) or Itlog na pula (salted egg) with tomato. It’s all yours…

Ingredients

• 1 kilo kangkong (river spinach) cleaned and cut
• 2 tbsp chopped garlic
• 2 cups water
• 1/2 cup of vinegar
• 2 onions sliced
• ½ cup chopped Ginger
• 1/4 cup dark soy sauce
• 1 laurel leaf or 1 star anise
• 2 long green chili (siling berde) chopped
• 2 tbsp brown sugar
• ¼ cup light soy sauce
• Salt and pepper & MSG to taste

METHOD

• Stir fry chili, ginger, garlic and onions in a big pan.

• Add water, laurel leaf, dark soy sauce, some salt and bring to a boil.

• Then add the vinegar and sugar, let boil.

• Add the kangkong stalks first and cook for 2 minutes then add the kangkong leaves. Continue cooking until the vegetable is almost done (don’t overcooked).

• Add light soy sauce, salt, pepper and MSG to taste

Serve hot! Enjoy!

MWAHUGS!

• ½ cup cornstarch
• 2 cups flour
• 2 eggs
• 2-3 cups squash, grated
• 1-2 cups bean sprout “toge” (or grated turnips “singkamas”)
• 1 cup carrots grated
• 1 cup malunggay leaves (or thinly sliced “lubias or chicharo”)
• 2-3 pcs bell pepper, chopped
• 2 cups fried shrimps (or 1 cup chopped cooked bacon)
• 2 tsp salt
• 2 tsp pepper
• 1 cup water
• 2 onions, chopped
• 2 cups cooking oil

• Combine water, egg, flour, cornstarch, salt and pepper.

• Add all vegetables into the mixture and blend well.Make sure that they are well coated with egg-flour mixture.

• Tip1: to make it real crisp add 1 cup of “galapong” into the mixture

• Tip2: street food okoy has a drop of food color: yellow or orange

• Chill the mixture real cold before cooking. Drop small amount into hot oil, deep fry until brown and crispy.

• Drain excess oil using a strainer. Serve with dipping sauce.

• Mix 1/2 cup vinegar with a tbsp sugar, 1/2 tsp salt, 1/4 tsp. pepper and 1 tsp. soy sauce.
• Add 1 tbsp chopped onion and 2 segment garlic
• Add 2 chillies - siling labuyo for a real hot tasting sauce
  

Serve hot.  Makes about 12 big okoys or 24 small ones.

Enjoy your meal.  MWAHUGS!

HOW TO CLEAN SILVER JEWELRY: A HOME MADE CLEANER

My mom and lola (grandma) used to tell me that toothpaste are used for cleaning jewelry. Well they were right. One of the main ingredients in cleaning our gold and silver is actually Baking soda which is a primary ingredient of many toothpaste.

Here are the things you could use:

Small Bowl

Sheet of aluminum foil enough to line the bowl.

2 to 3 heaping tablespoon of baking soda

1 cup boiling water

Soft cloth

Put small sheet of aluminum foil lining the bowl, pour some baking soda into a bowl and boiling water and dissolve the baking soda into it.

Submerge the silver jewelry in the hot water for about 5 to 10 minutes, but it shouldn’t be long before you start to see tiny yellow or black flakes in the water or the aluminum foil turning black. What’s happening is that the hot solution of baking soda and water is separating the sulfur from the silver and transferring it to the aluminum. This easy homemade tarnish remover takes advantage of the fact that sulfur is more chemically attracted to aluminum than silver.

Using a soft wet cloth, scrub the silver free of tarnish with more baking soda.

Just be gentle, so as not to scratch the silver. Once the silver is clean, you should rinse it in clean water to remove any traces of baking soda, then dry it with a soft clean cloth. You may find that you can take off even more tarnish by rubbing at any remaining dark spots with the cloth.

Most silversmiths, jewelers, and collectors discourage this method because baking soda is abrasive and can leave tiny scratches on the surface of silver. But if you have a piece that’s heavily tarnished and doesn’t have a lot of monetary or sentimental value, this is a good option.

If your silver is severely tarnished, you may have to repeat the process several times.

Enjoy life…  MWAHUGZ!!!

SIOPAO

Because of heavy Chinese influence, Philippines has develop a liking for Chinese food which has since became an integral part of Filipino cuisine.  One of this is siopao – a Chinese inspired Pinoy style soft white bread with meat fillings – an indispensable pinoy delicious snack.

Ingredients:

Dough:

• 2 kilo all purpose flour
• ½ kilo all purpose flour
• ½ kilo white sugar
• 1 tablespoon active dry yeast
• 1 cup cooking oil or lard
• 10 tablespoon baking powder
• 2 tablespoon vinegar
• 2 cups boiling water

Filling:   Pork or Chicken Asado

• 1 kilo pork meat (from pig’s head) or chicken
• ½ kilo brown sugar
• 3 tablespoon cornstarch, dissolved in 1 cup water
• 2 cloves garlic
• 2 onions
• 1 cup lukewarm water
• 3 teaspoons salt
• 4 teaspoons oyster sauce
• 4 teaspoons light soy sauce
• 5 pieces star anise
• 10 hard-boiled eggs

PROCEDURE:

Siopao Dough:

• In a medium bowl, combine flour, salt and baking powder, vinegar, set aside.
• In another bowl liquefy yeast in lukewarm water then add 1 cup of the flour mixture. Mix thoroughly.
• Cover with a cloth and let rise 1 hour.
• In the meantime, soften the white sugar in the boiling water.
• Stir well then let cool to lukewarm.
• Pour into the yeast mixture, and then add the rest of the prepared flour mixture.
• Stir to blend well. Grease a large bowl.
• Turn dough out onto a floured board and knead for 3 minutes, you want your dough smooth, not sticky.
• Put ball into bowl, turn once and cover with a damp cloth.
• Let rise 2 hours or until doubled.

Siopao Filling: Pork Asado or Chicken Asado

• Stir fry the garlic and onions in oil in a wok.
• Add pork (preferably meat from pig’s head), or chicken and stir fry for 1 minute or until meat is no longer pink.
• Add soy sauce, oyster sauce and brown sugar.
• Transfer in the dissolved cornstarch and stir fry quickly until meat is glazed well.
• Remove from heat and let cool.

To make Siopao:

• Knead dough further on a floured board for 5 to 10 minutes.
• Divide dough and roll further
• Cut each into 50to60 grams a piece using a weighing scale.
• Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
• Powder with flour if needed to prevent sticking.
• Place 1 slice of egg into center of dough round, then 1 Tablespoon of filling with sauce.
• Gather sides of round pinch together and twist.
• Put pinched side down on parchment paper and place in steamer. Repeat until done.
• Cover with a damp cloth and let rise for 1 hour. Steam Siopao for 20 minutes. You can freeze cooked Siopao, simply re-steam for 10 minutes.
• Makes about 50 pieces of siopao

Enjoy your meal

MWAHUGZ!!!

Dear hot readers, I want to share with you this all time Hot Filipina recipe: Palabok, a true Philippine fiesta or celebration won’t be as nostalgic without this yummy Pinay merienda- Palabok.  I hope you’ll try and love it!

For the Noodles:

• 2 kilo of white and round miki
  
• 1.5 liter water
  
• 5 tbsp oil

For the Garnishings:

• 1 cup sliced squid adobo (canned is ok)
  
• 2 cups flaked smoked fish (tinapa- available in Filipino or asian store)
  
• 1 cup pork chitcharon, coarsely pounded (chicharon - available in Filipino or asian store)
  
• 1 cup powdered pork chitcharon
  
• ½ cup fried minced garlic
  
• 2 cups cooked shrimps, shelled
  
• 4 hard boiled eggs, sliced
  
• 1 cup chopped spring onions

For the Palabok Sauce:

• 5 tbsp Crab fats/Taba ng Talangka- in bottle jar  (available in Filipino or asian store) 
  
• 2 large onion, chopped finely
  
• 5 cloves garlic, minced
  
• ½ cup vegetable oil
  
• 5 tbsp cornstarch
  
• 3-4 cups water
  
• 5 tbsp atchuete seeds or
  
• 4 tbsp atchuete oil (available in Filipino or asian stores)
  
• 5 tbsp patis
  
• 1 tsp Monosodium glutamate (MSG)
  
• 2 tbs ground pepper
• salt to taste

PROCEDURE:

• Sauce:     Saute garlic, Onion, crab fat and 3 cups water. Let boil for 10 minutes, stirring constantly Then, add dissolved cornstarch, stir until it thickens. Add atchuete. Season with salt, patis and MSG and pepper.

• Noodles:     Boil 8 cups water, add a little salt and oil. Put noodles in strainer and dip in boiling water for 5 minutes or till noodles is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok sauce on top. Garnish with sliced cooked eggs and chopped spring onions

• Serve hot
• 20 Servings
• MWAHUGZ!

PALABOK: Favorite Authentic Pinoy Merienda