Jealousy...bad and it's killing me

Jealousy is simply and clearly the fear that you do not have value. Jealousy scans for evidence to prove the point - that others will be preferred and rewarded more than you. There is only one alternative - self-value. If you cannot love yourself, you will not believe that you are loved. You will always think it's a mistake or luck. Take your eyes off others and turn the scanner within. Find the seeds of your jealousy, clear the old voices and experiences. Put all the energy into building your personal and emotional security. Then you will be the one others envy, and you can remember the pain and reach out to them.

And because of what i see and feel...it's killing me!

California Maki Charity style

Ingredients:
sushi rice
water
salt
sugar
rice wine vinegar
sesame seeds
nori seaweed sheets
cucumber
juice
crab sticks (surimi sticks)
mangoes sliced

Arranged in separate small bowls. Put the sushi rice in a colander and rinse with water until the water runs clear. Put the sushi rice in a small pot and add the water. Season with sugar and salt, cover and bring to a boil. Reduce the heat to low and let the rice soak covered for about 20 minutes. Put the sushi rice on a plate and season with rice wine vinegar. Put the sesame seeds in a coated pan and slightly roast them without adding any oil until fragrant. Put the sesame seeds on a board and spread out evenly. Put the nori seaweed sheets one at a time in the hot pan and roast one side until fragrant. Put each seaweed sheet on a bamboo rolling mat or on a clean dish towel. Spread half of the sushi rice on the nori seaweed sheets, leaving a small part around uncovered (about 1/2 inch). Cover the rice with plastic wrap and press on slightly. Put a cutting board on top and turn over the nori seaweed sheet, carefully slide it back on the bamboo mat. The plastic wrap should be underneath the rice and nori sheet. Peel the cucumber and cut into 3 mm fine thin stripes. Peel half of a small mango, cut into small thin stripes and drizzle with freshly squeezed lemon juice. Put the cucumber stripes, mango stripes and surimi sticks (imitation crab meat) on the nori seaweed sheet (in the lower third). Tightly roll up the California maki roll using the bamboo rolling mat. In doing so carefully remove the plastic wrap. Firmly press the ends of the sushi roll. Put the California maki roll on the board with the sesame seeds and roll back and forth to cover the roll with the sesame seeds. Cut the California maki roll with a Japanese knife or a sharp kitchen knife in 6 equal pieces.

Eggplant With Minced Pork

Eggplant and ground pork are stir-fried with chile paste paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the eggplant.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutesIngredients:
•1/4 pound ground pork
•Marinade:
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•a Pinch (less than 1/2 teaspoon) cornstarch
•Sauce:
•1/4 cup chicken broth
•2 tablespoons dark soy sauce
•2 tablespoons light soy sauce
•1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
•1 teaspoon granulated sugar, or to taste
•2 teaspoons cornstarch
•Other
•4 Asian eggplants
•1 cloves garlic
•4 tablespoons oil for stir-frying, or as needed
•1 tablespoon bean sauce (hot bean sauce if possible)
•1/2 teaspoon chile paste with garlic, or to taste
•1 teaspoon sesame oil
Preparation:
Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.

While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.

Cut the eggplant into 1-inch squares. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.

Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil. Serve hot

Duejjang Chiggae

Ingredients:
• 1 medium size potato
• a zucchini or a squash
• 1 medium size onion
• garlic
• 1 green chili pepper
• 7 dried anchovies
• 1 green onion
• 100-150 grams of tofu
• soy bean paste (doen jang)
• 4 shrimp
Almost all Koreans love this food, and I think you will, too!
1. Prepare a ceramic pot to put all the ingredients in.
2. Peel the potato, cut it into 2 cups worth of cubes, and put them into the pot .
3. Cut zucchini into 2 cups worth of cubes, and put them into the pot.
4. Cut your onion into chunks, and put them into the pot.
5. Slice your green chili pepper, and put it into the pot.
6. Prepare 7 large dried anchovies by removing their heads and intestines, chop them up, and put them into the pot.
7. Chop up 4 shrimp and put them into the pot.
8. Mince 5 cloves of garlic and put it into the pot.
9. Your pot will now be 2/3 full with your ingredients.
10. Submerge everything in water and cook it over high heat.
*tip: Don’t put too much water, just enough to cover everything
11. When it starts boiling, add 4-6 tbs of bean paste, stir the stew, and keep cooking
12. When the stew is sizzling and all ingredients are cooked, cut your tofu into cubes, chop up 1 green onion, and add them to the stew.
13. Occasionally stir the boiling stew with a spoon.
14. Serve it with a bowl of rice and other side dishes.
*tip: to check whether or not the ingredients are cooked, taste the potato.

Kimchi Chiggae

Ingredients:
• 200 grams of Pork belly (about 1/2 pound)
• 4 or 5 cups of chopped kimchi

• 1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste

• onion, green onions
• half a package of tofu

• sesame oil and water
Ok, let’s start!
1. In a shallow pot, put some chopped kimchi and juice.
2. Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.
3. Pour water until all ingredients are submerged.
4. Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
5. Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.
Soybean sprouts side dish (kongnamul muchim):
Check out my more detailed soybean sprout side dish recipe here
Ingredients:
• a package of soybean sprouts (500 grams), soy sauce,
• salt, sugar, hot pepper flakes
• sesame oil, sesame seeds, green onions, garlic
1. Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
2. Put the soybean sprouts into a pot.
3. Add 2 ts of salt and 1 cup of water. Close the lid.
4. Bring to a boil over high heat, and boil for 15 minutes.
5. Drain the cooked soybean sprouts and let them cool down.
6. Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ -1 ts of hot pepper flakes (optional). Mix it by hand.
7. Transfer it onto a plate and sprinkle some roasted sesame seeds over top.
Enjoy

BATANES

A night of being a fan again…

It was December 4, 2007. A very exciting day for me to meet friends, old and new. Batanes is a movie that stars Iza Calzado and Ken Chu of the phenomenal F4 that rocked my world four years ago. Since I can call myself a certified F4 fanatic that was always present in every f4 concert that landed in my country I know I will like this. This movie is such a delight since a F4 member stars in it.

Since it was a movie premiere it will be indeed be a night of fans. With the addition of the presence of the Taiwanese superstar who cares watching this movie with screaming girls. Ken Chu graced the theater with a few words from him we couldn't stop screaming since he was so gorgeous even with sunglasses on. I think he really wears his sunglasses at night. He left and went to the other theater where his co-stars await him for the movie premiere.

Before reading the next paragraph...please view this full movie trailer.

http://www.youtube.com/watch?v=ogIPu4SQ7OM

(Kim and Feliss..it has english subs on it.)

The movie started with Iza the female lead of the movie Pam is talking on her cell phone. Problem with her work and all, but I felt it was kind a off for me on how the cell phone snatching was being shown in the movie. I guess foreign viewers will freak out watching that scene. Pam rushed through the snatcher and bumps into Rico played by a new comer Joen Bascon who I swear looks like Piolo Pascual and Yul Servo combined. Pam then pushed the idea that Rico was with the snatcher. When she was about to call for security Rico had an attack and it turns out he has epilepsy. When Pam couldn't find anything to help the guy for first aid she decided to put her palms and got bitten.

Just like how Pam narrated the movie that bite was not the last. She went to Batanes Island and got a proposal. Married Rico and then a tragedy came she lost Rico.
When he went out fishing and fell down the sea and had a sudden epileptic attack. No body was retrieved and Pam was still in denial. Days came and now Rico was believed to be dead, Pam decided to go back to Manila but something was holding her back, her love for Rico.

A year passed and Pam got adjusted with the life in the Island. Electrical power cuts at twelve midnight. A simple life in the island is her life now. But she can't seem to get over with her lost. She prepares meals for two, pretends she brings food for her husband and all. These scenes were really heartbreaking and I want to get over with those scenes already. I think her pain was already been well justified so I thought get over with the next scene!

Now the much awaited first scene from the Taiwanese superstar Ken Chu. Pam went to a certain island and with the strong winds and rains, she discovered a human body right in the shore of that island. She tried warming up the body with some cloths. Creepy thing since it was raining so hard and when Pam fell asleep and then Ken was standing near her staring. When she woke up she was terrified. I think because she was with a stranger in an island alone. But for me because of how Ken look...I will be terrified horror movie style.

They weren't getting along so well. She tried feeding him but he refused but of course he will be a little annoyed since he wanted to kill himself and here's someone who saved him. After a few persuasions finally Pam gets this Chinese speaking guy to eat.

After the storm, Pam went back to their place with a stranger with him. He was brought to the health center. Pam's in-laws were upset with the stranger but still Pam told them what if Rico was in the same situation and nobody was willing to help him. The stranger was treated though an issue arises. Is he an illegal fisherman? Things like that.

Pam was determined to take care of take care with this guy. When a middle aged woman was trying to feed Ken he was a little hesitant since he just woke up. Pam asked the lady to stand up and took over. Ken's smile was so intoxicating. He had this smile so bright and warm. He was really handsome! Tension was gone and they understood each other through sign language. And we now discovered Ken's character name is Kao.

Pam was still mending her broken heart and Kao helped her through now the love story began. With what the ending was… try watching the movie it will be worth your money if you're a F4 fan if not, the breath taking views of the island is still worth it.

Some technical things with movie, I think the directors should have taken some good angles. There are some times that the actor in the movie appears to be headless because of the camera angles. The Pam back shots when she was apparently looking far away were not appealing since I always see Iza's butt sticking out. I know she has a good body but I feel distracted with her ass which I can say is cute but I can't sometimes feel the pain cause I was distracted. No offense meant she has great ass! And the scene when Pam was waiting for Kao to be rescued by her in-laws during a date by the sea, I can't stop laughing when I saw Ken by the shore calling Pam. He was like a mermaid! And I can't stop laughing with that scene.

Rating the movie as 5 stars as the highest 5 because Ken was in it! but in general i'll give it a 3!

hi guys

Hi guys ive been away for half a decade (joke!). Missed you guys! Anyway i opened the blog since i wanted to do a Ken Chu movie Batanes review. I already finished it but silly me! I forgot the file in the other memory card. Bad bad!

Hope to see you soon guys! Missed updating this blog!

CPK charity style

Chicken Pork Adobo

1 kg pork loin or pork rasher, cut into cubes
1 kg chicken cut
1 teaspoon salt
1 tablespoon ground black pepper
1 whole garlic, crushed cloves
1/8 cup cane vinegar
1/2 cup soy sauce
10 tablespoon vegetable oil
1/4 cup Seasoning mix
1 kg Chicken liver

DIRECTIONS
1.Place pork and chicken in a stock pot and season with salt and pepper. Rub in crushed garlic, and soy sauce.Cover, and marinate in the refrigerator for 8 hours, or overnight.
2.Saute pork in garlic and remove in pan,saute chicken garlic and remove in pan follow the liver and set aside.put chicken and pork in a pan and pour in all the marinate. Bring the meat and marinating liquid to a boil. Reduce heat and bring to a simmer, cook for 1 1/2 hours, or until meat is fork-tender add in the sauteed liver. If necessary, add a small amount of water to prevent drying out.
3.Add meats to cooking liquid, and continue simmering until slightly thickened.(the chicken liver will help in thickening the adobo sauce). Pour a cane viegar and cover for 5 minutes.
4.Serve hot over steamed rice.

Law of Motion

i loved this Newton's 2nd law of motion ..

"For every action there is an equal and opposite reaction"

yes even in every aspect in your everyday life be physically,emotionally and spiritually it applies.

Japanese Sukiyaki

1/2 cup canned beef broth
1/2 cup Dried Chinese mushrooms
1/4 cup reduced-sodium soy sauce
8 teaspoons dry sherry
10 ounces boneless beef sirloin steak
1 teaspoon Chinese sesame oil
1/2 cup Chinese snow peas, stems and strings removed
4 medium Scallions, cut into 1 1/2-inch pieces
1/4 cup sliced onions
1/2 garlic clove, minced
1/4 teaspoon Minced pared ginger
1 cup shredded Chinese cabbage
1/4 cup Drained canned sliced bamboo shoots



In small bowl combine beef broth and mushrooms; let stand for 15 minutes. Remove mushrooms with slotted spoon, reserving broth. Trim off and discard mushroom stems and cut caps into quarters. Add soy sauce and sherry to broth and mix well; set aside broth mixture with mushrooms. Broil steak on rack in broiling pan 5 to 6 inches from heat source, turning once, until rare, about 3 minutes on each side. Remove steak to cutting board and cut into 1/4-inch thick slices. In 12-inch nonstick skillet heat oil over medium-high heat; add snow peas, scallions, onion, garlic, and ginger and saute for 1 minute. Add 1/4 cup reserved broth mixture and continue cooking for 1 to 2 minutes longer. Move vegetables to one side of skillet; add mushrooms, cabbage and bamboo shoots to center of skillet and pour in an additional 1/4 cup broth mixture. Cook until vegetables are tender-crisp, about 3 minutes; move vegetables to opposite side of pan from snow pea mixture. Add steak slices and remaining broth mixture to center of skillet and cook, turning once, until steak is heated through, about 30 seconds on each side. Decoratively arrange steak and vegetables on serving plate and top with any pan juices.

Steamed lapu-lapu

800 grams Lapu-Lapu fish, cleaned
150 grams ginger, shredded
3 cups plain water
50 grams Chinese wansoy(optional)
2 teaspoons corn oil
10 teaspoons Kikkoman soy sauce
3 teaspoons seasoning
sugar
2 teaspoons sesame oil


cut slits on left and right side of the fish. Put two slices of ginger and leek on top of lapu-lapu and steam. Make Soya sauce (kikoman soy sauce,seasoning dash of sugar): boil water and put Chinese wansoy.Put fish in a steamer. Add remaining ingredients including leeks and ginger on top of the fish.

Before serving, heat 2 tablespoons corn oil and pour on top of the fish to remove the fishy kind of smell. Sprinkle a few sesame oil for fragrance.

Patience...i need more

Patience is the companion of wisdom... so i guess i need more wisdom to have more patience!

TRUST

Deciding whether or not to trust a person is like deciding whether or not to climb a tree, because you might get a wonderful view from the highest branch, or you might simply get covered in sap, and for this reason many people choose to spend their time alone and indoors, where it is harder to get a splinter.

Love is everything and Trust is a part of it. I TRUST YOU!

my birthday

How about waking up with junjin on the side? Nah not literally ...but it was really sopmething to enjoy! My birthday started very early ...12am my wednesday friends waited for me to arrive at the meeting place at around 11:45pm...since i went somewhere outside the metropolis for work. Since they waited long i was a little guiltyy but we ended up eating a very early breakfast...to my surprise they treated me me for that midnight snacks cum early breakfast! Thanks guys!

Text messages are overloading my phone since it just has limited capacity in rercieving messages...a lot of my friends decided to greet me at the strike of midnight...maybe so they won"t forget my bday? Thanks my dearest friends..i can not name all of you guysd since i might miss out some of you!

Since i woke up late i was tensed seeing my sales manager's missed call gosh what have i done? But i turned out i worried for nothing he just wanted to greet me personally so it was really touching coz he rarely calls his subbordinates and i am so lucky that he did make an effort to do so.

Some of my friends that i know wont miss out my birthday but how come they havent greeted me yet...Well since i was busy on my birthday my sister told me to go to Greenbelt to meet my "classmates" at a resto there...but i never thought a classmate of mine will do such surprise...my sister turned out to tell me my friends plan since i am so busy and i told her sorry i cant meet those "classmates" coz i dont have the plans in the office and family dinner. Well my "forgetful"friends made a surprise which i really dont have the idea..the only one i have was i knew who they were.... tada.... Thats my cake which suppose to be from junjin but who looks like a birthday cake for Junjin!Did you really instruct them to do so?

Thank you guys for making my birthday so special! And thank you for bringing in the cake from Jin!Who cares if im getting old! If i have great friends that make me feel special! Thank you so much!!!

Random thoughts...

what if...i will be someone everyone hates because i have that someone that everybody loves?

what if...i will fight and love that someone even if i continue to be hated?

what if .. i'll just leave and continue to be who i am today?

what it...

dok bokki or toppokki

Duk Bokki (Spicy Rice Cake)

Ingredients:
7 oz of strings of white rice cake (Duk Bokki purpose),
¼ of onion,
half carrot,
2 soaked shitake mushrooms(optional),or use fish cake/udeng
red and green chilly pepper(optional),
sesame oil
SEASONING:
1 Tbs of ground red pepper,
1 Tbs of red bean paste (gochujang/chili paste),
1 Tbs of soy sauce,
3 Tbs of beef broth, (USE A BEEF CUBE DISOLVE IT IN H2O)
1 Tbs of chopped green onion(leeks),
1 Tbs of chopped garlic,
½ Tbs of sugar(or to taste),
sesame seeds,
ground black pepper,
sesame seed oil

DIRECTION:
Choose thin white rice cake for Dukbokki or (Tukbokki) purpose. Mix strings with a few drops of sesame seed oil.
Cut onion and carrot about ¼ inch thickness.
Soak mushroom in warm water for about 20 minutes and cut into thin pieces(but the mushrooms can be replaced by fish cake or udeng. remove the seeds of the green and red chilly peppers and cut them diagonally.
Make seasoning, and mix it well.
In a deep skillet, coat with oil, and pour seasoning. When seasoning starts to boil add onion, carrot, mushroom/udeng, red and green pepper. Stir for a while.
Add strings of rice cake, and keep stirring until all the ingredients are cooked. Taste to see if you need more salt OR sugar.

If you want it not to be so spicy just adjust the chili paste and if the mixture is not thick enough just dissolve corn starch in h2o and estimate the needed cornstarch mixture to thicken the sauce of the dish!

chap chae

1/4 k(225 gr) lean beef sliced
1/8 k (100 gr) pork
3 T soy sauce(kung meron ka chinese soysauce the better!)
1 T sugar
1 T sesame seeds
salt
1/2 t black pepper
2 T sesame oil(or kahit may extra)

B (250gr) Chinese noodles (sweet potato noodles)
1 cup cooked spinach(optional)

C
garlic crushed or chopped(optional)
2 large carrots cut into matchsticks
medium green onions cut into 1" lengths
5 wild leeks
2 dry onions, chopped
cucumber(kung meron korean cucumber the better)
Stripped
zucchini sliced or diced

D
3 P'yogo mushrooms (any mushroom)
10 button mushrooms
5 nut'ari mushrooms(optional)
10 sogi mushrooms(optional)
shitake mushrooms


Cut beef and pork into fine strips and fry A with the other ingredients until well cooked and tender.
(B)Cook the noodles in plenty of boiling water until soft; rinse in cold water.
Fry the C ingredients gently together in a lightly-greased pan for 10 minutes to soften, not brown.

Soak the mushroom in warm water for 10 minutes, then cut them into strips and fry in the same way as you fried the vegetables.
Immerse the sogi mushrooms in boiling water for 2 minutes, then cut them into strips.

then mix it with the cooked noodles if its a little dry just add sesame oil you can add bellpepper stripes! to scramble the eggs separate the yolk with the egg withe scramble it and cook it separately then add on top of the finish product then sprinkle some sesame seeds!

DAKDORITANG

Since i am giving out recipes on how i manage to cook the Korean dishes i loved why not blog it so many people will have to try cooking it...todays recipe...dakdoritang!

Chicken pieces (about one whole chicken),
2 onion,
2 small potatoes or(1 big potato) ,
1 chilly pepper,
1 carrot,
ground black pepper,
salt apinched of salt
Seasoning 2 Tbs of gochujang, (red paste/chili paste)
½ Tbs of ginger,
1 Tbs of soy sauce,
2 Tbs of garlic crushed,
½ - 1 Tbs of sugar, (optional or to taste)
2 Tbs of rice wine (optional)
2-3 onion leeks

Clean vegetables and cut into big pieces..cubed.
marinate chicken pieces with white wine and ginger or just plain chicken will do ginger can remove the unwanted spell of the poultry.
Make seasoning.
In a big, deep skillet stir chicken pieces and add vegetables. Stir for about five minutes, and then add water 1 – 2 cups of water, depends on chicken pieces and add half of the seasoning.
Boil for about 30 minutes over medium heat. Add the rest of the seasoning, and moil for about ten more minutes. When water is reduced, add salt and black pepper. Then put the Onion leeks serve it when the leeks are half cooked.

AS CUTE AS THIS FLOWER BLOOMING

I was at work last Sunday doing my work related activities outside my territory. My doctor friend(i consider her one) was with me since we sponsored a convention and since my doctor friend was requested to be the guest speaker..its my responsibility to be with her that day.

While waiting for the time since we arrived an hour before her scheduled time the hall where we were staying has a lots of roses displayed and since we were attracted to these wonderful flowers we tried looking at them one by one. It was for sale actually they are in a pot so you have to nurture these plants. Since i am not really a "green thumb" person i just loved commenting on the flowers my speaker bought herself 3 kinds of roses( including a different variety who according to the one in charge will "vine" to the walls in due time. Amazing isnt it?) she insisted on getting one for me...a gift from her. I was really a little shy with it!(not to mention i was really thinking on how i will take care of it)But she insisted that i should get one for myself... she then said she will cast a spell thru it that i may meet my special someone soon...really isnt it cute? I got one and i am forced to take care of this rose plant...i got a budded one and the next day it already bloomed into a nice rose and when i saw it's color...its purple! I then thanked her again for the flower and told her the flower bloomed perfectly! And she said its about time my heart will bloom...hmmm! thats the flower that opened up guys!Wait if she really casted the right spell...i was wishing for a foreigner whom she said i might meet! well lets wait and see!

Classic Pansit Canton

Ingredients 2 T oyster sauce
2 T hoisin sauce
1 t light soy sauce
6 dried shiitake mushrooms
240 g bok choy
1 small carrot, peeled and sliced into disks
1 T vegetable oil
2 c water
16 ounces cooked rice noodles
Directions
Mix oyster sauce, hoisin sauce, and soy sauce in a small bowl and set aside.


Soak mushrooms in a bowl of hot water until soft. When softened, squeeze out excess water and cut mushrooms into quarters, trimming off stem if it is woody.

Heat oil in a wok. Stir fry carrot slices, mushrooms and bok choy stalks for 2 minutes. Add leaves and stir fry for another minute or until leaves are just barely wilted. Transfer to a plate and keep warm.


Pour the water into the wok. Add half the sauce mixture. Add noodles and cook until noodles are soft and all of the water is absorbed.


Add vegetables and toss with remaining sauce.

You can always use kikiam, fishballs and squidballs to your pansit canton. Ingredients will be from your taste in eating pansit canton.