First of July

street smart

[Tunic vest: Folded and Hung, shorts: Bayo, pyramid cuff: Red Dot, jelly sandals: Jessica at SM]

Time is passing so quickly. Yay, into the second half of the year… my Chinese astrology reading says the next six months is as rosy as the first. All joking aside, I do believe in positivity… everything follows after it.

The first of July is party time. My family attended a house blessing/birthday celebration early in the evening. It was a gorgeous row housing actually. Then we went to the birthday celebration of Quan Sing Hu Ji and inauguration/ribbon cutting ceremony for the Ilocos Norte St. Santiago Chinese Temple (New Temple) and lauriat dinner with the Chinese community in Ilocos. Another set of Chinese banquet photos for everyone to love or hate?

Sky MoonPinksflower arrangements<3Cake Pop

Raise the red lanterns…

Lauriat at the TempleSt. Santiago Temple Lauriat
Top row: Cold Cuts, Abalone with Broccoli, Fried Pigeon
Second Row: Steamed Crabs, Soup No. 5, Sauteed Prawns with Leeks
Bottom Row: Steamed Garoupa, 8-Jeweled Chicken, Fried Taro Roll

The legendary Soup No. 5, gokong (center in bottom collage), is revered by the macho tribe. The mighty, wicked soup is made with bull testes and le bazouka.

A happy work week to all:)

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012

Over dim sum and cha at President

While talking on the phone, a Manila resident friend (a friend since nursery school) and I agreed to meet at a convenient place for both of us. Kindred spirits, we were thinking of only one place — President in Chinatown.

I was looking forward to sample the eats at the spruced-up President Grand Palace on Ongpin Street, the favorite of presidents and politicos. Ay yay yay! Without my knowing, before lunchtime, the hubby already instructed Alma to go to the President Tea House (the old little dim sum place on Salazar St.), just a few steps away from the President Grand Palace.

So, we meet at the little President.

Barbecue pork buns and hakaw  (shrimp dumplings) for Alma, while I got salted egg cream buns (super yummy!) and kutchay (chives) dumplings from the dim sum cart. And then ordered another radish cake.

Salted Egg Cream BunsSalted Egg Cream BunSteamed Radish Cake

We spent a good three hours talking more than eating. There’s no better place for two close school friends to make-up for lost time than in a tea house where hanging out too long is the fashion. T’was refreshing talking about life, work and the causes closest to our hearts. We come from an all-girl school run by nuns. I told her — it’s only now that I realized the significance of the things we were obliged to do in school like compulsory mission and Youngster subscription. We were being prepared for adulthood… the bigger picture. Alma works at Operation Smile, a worldwide children’s charity organization that helps treat facial deformities such as cleft lips & cleft palates. The first time I’m writing this, I thank God for the Holy Spirit Sisters (Ssps) for being part of our growing years.

(Thanks, Alma, for being a wonderful friend.)

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012

Veggie Nice

Fresh Lumpia (Spring Roll)

Another work week coming. Hope you all had a nice Sunday. Remember the Tsinoy-style fresh lumpia (spring roll) recipe I posted here? A friend was able to pull it off. There was just one little error, the hubby mistook parsley for cilantro. Nonetheless, we all enjoyed rolling our own lumpia. Good he didn’t forget the chili bean paste (that red thingy in the photo). Without it, it’s like having turkey without the cranberry sauce. Four is my lucky number:)

Rolling a Fresh Lumpia (Spring Roll)

The white lumpia wrappers are better than the yellow ones used for deep-fried lumpia or turon. Be sure they are the thin kind, fresh and not frozen. We order ours from a Chinese-owned specialty store at the public market.

In addition to the lumpia, adobo French beans was served. Quite like utong (string beans), but with more crunch. Really yummy! For added flavor, he used oyster sauce instead of soy sauce. Iced coconut juice, chilled fresh pears and watermelon wedges completed the wonderful summery dinner.

French Beans Adobo

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012