Fruited Sticky Rice With Coco Jam

Ingredients:
2 cups glutinous rice (malagkit)
1 can(439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 tsp iodized fine salt (or
1 tbsp iodized rock salt)
1/3 cup thin coconut milk (second extraction)
2/3 cup thick coconut milk (first extraction)
25 drops green food color
1 tsp sugar
1/2 cup ready made coco jam
banana leaves

Directions:
1. In a bowl, soak rice overnight in the refrigerator. Drain then combine fruit cocktail syrup, half of salt and coconut milk. Mix well. Transfer into an 8”x8”x2” pan or glass dish. Cover and steam for 25 minutes.

2. Stir remaining salt into the thick coconut milk. Divide mixture into 2 portions. Add food color to one portion. Set aside.

3. Scrape the steamed rice and divide into 2 portions. Mix one portion with the plain coconut milk and DEL MONTE Fiesta Fruit Cocktail and sugar. Mix the other rice portion with the colored coconut milk. Place rice side by side back to the container. Cover and steam for another 30 minutes or until rice is cooked.

4. Line square pan with banana leaves. Transfer the cooked rice into the pan. Alternate the white and green rice to create a marbled effect. Press rice down to compact it evenly.

5. Line with banana leaves. Press with a heavy object. Let stand for 10 minutes. Cut and serve with coconut jam when firm.

Do It Today!

Just this morning my co-teacher has a problem about her new teaching assignment for about one month. She will be assigned in a far barangay for one the teachers in our town met an accident and he has to undergo operation on the head wherein he will be confined in a hospital for a longer period of time.Miss Dolotina was a local paid teacher for she is not yet a permanent teacher.She is earning 3,000 pesos (Philippine money) per month. The sad thing is she will be the one to shoulder the fare expenses which a little bit expensive for she is going to ride a motorcyle back and forth to reach the station. Her salary is not enough. She has to insist her rights that another teacher should be assined there for the nereby school was over-staffed.The problem cropped-up becasuse our principal play favorites.Miss Dolotina do it today,air out your sentiments and stand what is right and fight for it.

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Erap Pardoned

After 1 and half month of Erap's guilty verdict from plunder case he is now pardon by President Gloria Arroyo. I guess the entire nation was saddened of this news. It seemed that justice of this country is denied for those who are influencial and powerful.

Do you think that a 70-year old ex-president can do good for our government? Before he is reluctant to accept pardon from PGMA for he insisted that his conscience is clean.He is also claiming to serve our Country the best he can for the rest of his life.

I'm saddened with the very early proclamation of pardon to Erap Estrada for it showed that justice is useless to those who are rich and powerful.How about those who are poor and not influencial? Are they sailing the same canoe?

Pork Dinuguan

Ingredients:

1 k. of pork belly, cut into 1″ x 2″ pieces
350 g. of pork liver
4 c. of pig’s blood
3 chili peppers (siling haba)
1 head of garlic, crushed and minced
1 thumb-sized piece of ginger, minced
3 onions, halved and sliced thinly
1 pouch of sinigang mix good for 1 liter of broth
1 bay leaf
salt
pepper (optional)
1 tbsp. of cooking oil

Directions:
1. Refrigerate the pig’s blood until needed.

2. Heat a heavy casserole. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown. Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent. Season with salt and pepper, if using. Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water, a little at a time, if the liquid dries up before the pork is cooked.

3. Meanwhile, minced the liver. Season with a little salt.

4. When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two. Add more salt if necessary.

4. Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.