Here comes June and we are still in battle with Covid. I am wishing safety for everyone and the only consolation that I can do is to pray, think of happy thoughts and then bake. Today I am sharing one of my favorite dessert. Back home, when I was young I love the bakery style, they're sweet, soft, warm and packed with eggy goodness that no matter how I remind myself not to indulge too much..in the end I would eat 3 or 4 slices..imagine that.. Normally our Filipino bakery version consist of sugar, cornstarch, eggs and evaporated milk. But I wanted more, I wanted to get out of overly sweet egg pie so I just use a can of condensed milk, no more and no less. It should be that exact amount. Then I have a left over whipping cream and some fresh milk in the fridge... and so the journey to make my favorite egg pie begins.. Printable Recipe Ingredients: For the pastry: 1/3 cup plus 1 tbsp unsalted butter, cold and cubed 2 tbsp caster sugar 1 3/4 cup plain flour 1 egg yolk 1/4 tsp salt 2 tbsp cold water and more To make the pastry: Combine flour, salt and sugar in the bowl. Create a well in the center then dump in butter and egg yolk. Cut in with two butter knives, or fork or a pastry cutter. Then rub in the mixture with your fingers until it resembles coarse breadcrumbs. Add 2 tbsp cold water. Knead the dough until it just about comes together. If the dough seems dry, you may add cold water. Form into a ball. Remember not to over knead because it will gonna be difficult to roll out. Wrap it in cling wrap and set aside in the fridge for 30 minutes. Then roll out thinly on a floured tabletop to a circle about 12 inches in diameter. Line a 9 cm pie pan making sure to press the pastry well into sides Trim the excess pastry from the edge. Set aside in the fridge for 30 minutes. For the filling: 3 eggs 1 egg yolk ( reserve the egg white for future use ) 1 cup whipping cream 1 cup evaporated or fresh milk 1 can condensed milk 2 tbsp cornstarch To make the filling: In a bowl, combine the eggs and egg yolk, handwhisk until combined. Add in the cornstarch, cream, fresh milk and condensed milk. Combine/handwhisk all together. Mix well. Set aside. Now using your mixer, whip the egg white to soft peaks. Fold gently into the milk/egg yolk mixture with a spoon. Pour the filling on the prepared pastry. Place pie in the center of the oven with the water bath. Bake at 350/180 for 30 minutes or until the top is brown. Then cover the top of the pie with foil and continue baking for 40 minutes. The center should wobble a little. Remove from oven and let it cool. Chill in the fridge before serving. Enjoy! Oh goodness, I think its good..You see I made it last night and when I wake up, its almost gone.It brought a lot of memories..now I miss everything about home.... Here's a slice of joy and there will be more slices of joy in my kitchen as long as I have the power to make it. The egg pie that is a part of my growing up is just right here and I couldn't help myself..my thoughts went back down the memory lane. I can only smile and enjoy... Have a great week to all. Lets eat. Lets giggle and let's be merry. Where's the party? Saturday Sparks Best of the Month Scraptastic Saturday Dare To Share Saturday Mini Party Happiness is Homemade Create Make Bake Silver Pennies Sunday Whats For Dinner Sunday Love Your Creativity Busy Monday Inspire Me Monday Over The Moon Youre The Star Menu Plan Monday Craftastic Monday The Hearth And Soul Fabulous Party Make It Pretty Monday Handmade Monday Little Cottage Link Party Meal Plan Monday Celebrate Your Story Happy Now Making A Home Tuesdays At Our home Tasty Tuesday Farm Fresh Tuesday Fluster Buster Inspire Me Tuesday Party in your PJ's All About Home Wined Down Wednesday Wonderful Wednesday To Grandmas House Your Whims Wednesday Waste Not Wednesday A Little bit Of Everything Wow Me Wednesday Penny Pinching Wednesday Oh My Heartsie Wonderful Wenesday Artsy Fartsy Full Plate Thursday Thursday Favorite Things Encouraging Hearts Grace at Home Creatively Crafty Simple Homestead Friendship Friday Friday@Fire Station Create Bake Grow and Gather Weekend Potluck Fiesta Friday Friday Favourites A Morning Cup of Joe

While looking at my cigarette wrapper collection I noticed that I have several wrappers that were made in Malabon. Although I do not live ...

Here's a recipe on how to make fishball sauce just like Manong's! Yum!

Have you ever imagined what it might be like to go back in time to nearly nine decades ago? Just recently I was thrilled to find myself in...

Celebrate 50 years of the past the future with National Artist Benedicto Cabrera

Flooding due to typhoons and the rising of sea level (global warming) is one of the major problems in Metro Manila especially in CAMANAVA area- and here are some grand ideas for that region. Floating cities http://weburbanist.com/2008/03/09/5-floating-utopia-and-ocean-city-projects-from-seafaring-condos-to-to-oceanic-micronations/ The Freedom Ship project is a serious step up from ResidenSea but also unbuilt as of yet, though 1/5 of the on-board living units have already been sold. The concept? A mile-long, energy self-sufficient floating city with absolutely everything included from parks and playgrounds to apartments, businesses, schools, casinos and shopping malls. It will also be fully networked for phone and internet communications. For a more realistic plan for CaMaNaVa im thinking of ala-Floating Market like in Thailand From this (Navotas/Malabon) To this (Bangkok) From this (Malabon) To this (Bangkok) I have been to the floating market and someone told me that it was a flood zone area. The residents made it sustainable by turning their flooded community into a market and a tourist spot. This are some ideas for the Neo-Urban Plan project and hope you can share some plans too! This is open to all! for more details on how you can participate check http://neourbanplanner.blogspot.com/ or http://markrams.multiply.com/journal/item/130/Open_Call_for_Neo-Urban_Planners email your plans to [email protected] This project is supported by

Here comes June and we are still in battle with Covid. I am wishing safety for everyone and the only consolation that I can do is to pray, think of happy thoughts and then bake. Today I am sharing one of my favorite dessert. Back home, when I was young I love the bakery style, they're sweet, soft, warm and packed with eggy goodness that no matter how I remind myself not to indulge too much..in the end I would eat 3 or 4 slices..imagine that.. Normally our Filipino bakery version consist of sugar, cornstarch, eggs and evaporated milk. But I wanted more, I wanted to get out of overly sweet egg pie so I just use a can of condensed milk, no more and no less. It should be that exact amount. Then I have a left over whipping cream and some fresh milk in the fridge... and so the journey to make my favorite egg pie begins.. Printable Recipe Ingredients: For the pastry: 1/3 cup plus 1 tbsp unsalted butter, cold and cubed 2 tbsp caster sugar 1 3/4 cup plain flour 1 egg yolk 1/4 tsp salt 2 tbsp cold water and more To make the pastry: Combine flour, salt and sugar in the bowl. Create a well in the center then dump in butter and egg yolk. Cut in with two butter knives, or fork or a pastry cutter. Then rub in the mixture with your fingers until it resembles coarse breadcrumbs. Add 2 tbsp cold water. Knead the dough until it just about comes together. If the dough seems dry, you may add cold water. Form into a ball. Remember not to over knead because it will gonna be difficult to roll out. Wrap it in cling wrap and set aside in the fridge for 30 minutes. Then roll out thinly on a floured tabletop to a circle about 12 inches in diameter. Line a 9 cm pie pan making sure to press the pastry well into sides Trim the excess pastry from the edge. Set aside in the fridge for 30 minutes. For the filling: 3 eggs 1 egg yolk ( reserve the egg white for future use ) 1 cup whipping cream 1 cup evaporated or fresh milk 1 can condensed milk 2 tbsp cornstarch To make the filling: In a bowl, combine the eggs and egg yolk, handwhisk until combined. Add in the cornstarch, cream, fresh milk and condensed milk. Combine/handwhisk all together. Mix well. Set aside. Now using your mixer, whip the egg white to soft peaks. Fold gently into the milk/egg yolk mixture with a spoon. Pour the filling on the prepared pastry. Place pie in the center of the oven with the water bath. Bake at 350/180 for 30 minutes or until the top is brown. Then cover the top of the pie with foil and continue baking for 40 minutes. The center should wobble a little. Remove from oven and let it cool. Chill in the fridge before serving. Enjoy! Oh goodness, I think its good..You see I made it last night and when I wake up, its almost gone.It brought a lot of memories..now I miss everything about home.... Here's a slice of joy and there will be more slices of joy in my kitchen as long as I have the power to make it. The egg pie that is a part of my growing up is just right here and I couldn't help myself..my thoughts went back down the memory lane. I can only smile and enjoy... Have a great week to all. Lets eat. Lets giggle and let's be merry. Where's the party? Saturday Sparks Best of the Month Scraptastic Saturday Dare To Share Saturday Mini Party Happiness is Homemade Create Make Bake Silver Pennies Sunday Whats For Dinner Sunday Love Your Creativity Busy Monday Inspire Me Monday Over The Moon Youre The Star Menu Plan Monday Craftastic Monday The Hearth And Soul Fabulous Party Make It Pretty Monday Handmade Monday Little Cottage Link Party Meal Plan Monday Celebrate Your Story Happy Now Making A Home Tuesdays At Our home Tasty Tuesday Farm Fresh Tuesday Fluster Buster Inspire Me Tuesday Party in your PJ's All About Home Wined Down Wednesday Wonderful Wednesday To Grandmas House Your Whims Wednesday Waste Not Wednesday A Little bit Of Everything Wow Me Wednesday Penny Pinching Wednesday Oh My Heartsie Wonderful Wenesday Artsy Fartsy Full Plate Thursday Thursday Favorite Things Encouraging Hearts Grace at Home Creatively Crafty Simple Homestead Friendship Friday Friday@Fire Station Create Bake Grow and Gather Weekend Potluck Fiesta Friday Friday Favourites A Morning Cup of Joe

Sumpia is what we call Large Fried Vegetables Spring Roll in Malabon. Here’s another classic Street Food snack, best eaten freshly cooked. Usually served encased in a small clear plastic bag, you puncture the top end of the Sumpia and drizzle your spicy vinegar sauce inside and eat it on the go. In Malabon, Sumpia is team up with Goto (Filipino Beef Congee) or Arroz Caldo (Filipino Chicken Congee). My Sumpia is almost the same as my Lumpiang Togue (Beansprout Spring Rolls) but I’ve played around with the ingredients slightly. What came out of the changes on the ingredients was a delicious Fried Vegetable/Meat Spring Roll, team up with the Sukang Iloco with red onion & garlic dipping sauce …… match made in heaven! To make my Sumpia special, I have added pork belly slices. Carrots would be a great addition too but I ran out of it when I cooked this dish. With or without carrots, it’s still delicious! So here’s my take on this ever popular Sumpia of Malabon… SUMPIA (Fried Vegetable Spring Rolls) INGREDIENTS: 2 tbspn cooking oil 3 cloves garlic, crushed 1 large onion, sliced 2 carrots, thin julienned (optional) 300g pork belly, thinly sliced 1 kg mung beansprout 4 tspn soy sauce 4 tspn kecap manis (sweet soy sauce) 250g green beans, cleaned and sliced thinly diagonally 1 tspn coarse table salt 1/2 tspn coarse ground pepper 1 packet of spring roll sheets (20pcs) oil for deep frying *used U.S Measuring Cups & Spoons FILLING: ~ In a large pan, heat oil in medium-high heat and sauté garlic & onion. Once onion slices are translucent, add in your pork belly slices. Add in salt and pepper, stir fry your pork belly slices for a couple of minutes. Add in your sliced green beans (plus carrots if you want), cook/stir till it turn bright green in colour, pour in your soy sauce. Stir a couple of times to incorporate the soy sauce. Mix half of the beansprout and let it cook for a couple of seconds before adding the rest, as you need the volume to deflate a little bit. ~ Add in your kecap manis and stir fry your filling. Cook the beansprout until it is slightly limp don’t overcook it as it will become soggy. Once the filling is cooked place it inside a colander to drain the excess liquid. Use 1/2 cup for filling portions. WRAPPING & FRYING: Top Left & Right: In a large plate, layout the spring roll wrapper with one of the corners facing you. Place about 1/2 cup of filling on the centre of the wrapper. With the corner facing you, fold it over and tuck it in underneath the filling. Bottom Right & Left: Fold the sides and tightly roll the wrapper away from you, please leave the triangle corner edge free. Top Left & Right: Smear some of the corn flour paste (*see NOTES) on the expose corner and complete the roll. Bottom Right & Left: Repeat this wrapping process till you finish all the spring roll wrappers. Heat enough oil to fully submerge the spring rolls. ~ Cook spring rolls until lightly golden brown and crispy. If it browns to quickly, lower the heat just a little bit. Drain in absorbent kitchen paper towels or a large sieve over a large bowl. Serve immediately. Sumpia with Sukang Iloco w/ Red Onion & Garlic Dipping Sauce BEST WITH: Sauces that are good with Sumpia ~ Sukang Iloco with red onion & garlic, Chili and Garlic Vinegar or Red Onion Garlic Vinegar. Fantastic paired with your Goto (Filipino Beef Congee) or Arroz Caldo (Filipino Chicken Congee). If you want a meatless version, please view my Lumpiang Togue (Beansprout Spring Rolls). NOTES: On eating Lumpiang Togue or Sumpia, you hold the spring roll upright with your hand, puncture the top end and using a spoon, pour some of the sauce on top to drench the filling. To make the Corn flour Paste, mix 1 tspn of corn flour into 2 tbspn of water. Microwave for 5-10 seconds and stir well once you take it out.

Change is the only constant thing in the world, that we know. But sometimes, there were changes we wish never occurred at all.

Explore graciepoo's 7849 photos on Flickr!

WELCOME TO TUESDAYS AT OUR HOME! Hello everyone and thank you for being here today. I hope you had a good weekend and you and your loved ones are staying safe through these trying times. Since my family is in Madrid, Spain, I have been living with a constant worry for the last week, specially since my 78 year old mom is alone at home in complete lock down. Can't explain to you how helpless I feel! On a happier note, here are a few of last week features. Enjoy! Kippi at Kippi At Home showed us how to make and easy but beautiful spring hoop wreath. Kimberly at Lou Lou Girls shared a great recipe for Chicken Gyro. Pamela at DIY Vibes made such pretty Easter egg candle holders. Beth at Whispers Of The Heart created a gorgeous St. Patrick's Day tablescape. Lisa at Fresh Vintage By Lisa showed us how to make a very inexpensive but beautiful faux boxwood wreath. Thank you again to all who took the time to participate. I always appreciate your visits and wonderful comments! When you link up, you are giving Our Home Away From Home blog permission to share any of your pictures as a feature on any social media outlets with due credit to you. You will also be able to view all these posts linked directly to the owner's blogs at my Pinterest and Facebook page. Now, lets see what you have been up to this week! You can link up any posts that are home decor, gardening, crafting, painting, sewing, cooking or DIY related. NO Etsy shops or link parties, please. HAVE FUN! You are invited to the Inlinkz link party! Click here to enter

Bay windows are a scene-stealing architectural feature that add light and character to any room. Here are some stylish decorating ideas to make them shine.

Pancit Canton is a delicious and colorful noodle dish made from flour noodles. Learn to cook this Recipe by following our video.

Рассказываем, стоит ли покупать евродвушку и как можно использовать особенности планировки с максимальной пользой.

This is a recipe for Pancit Malabon.

Architectenbureau Archi 2000 ging in augustus 2013 in zee met Duco Ventilation & Sun Control voor een herbestemming van het voorma...

With some brief multi-tasking on the stove you can have pancit palabok ready in an hour. This recipe is authentic and flavorful without using a flavor packet or a bouillon cube.