Ingredients:
2/1/2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2/3 cup sugar
1 can ALASKA CONDENSADA 300ml
1/3 cup ALASKA EVAPORADA
2 eggs
2/3 cup melted butter
1/4 cup chocolate syrup
preparation:
Pre-heat oven to 250F. Line a loaf pan with wax paper or foil. In a bowl, sift all dry ingredients. Blend in ALASKA CONDENSADA, eggs, melted butter and ALASKA EVAPORADA. Pour into prepared pan and set aside about 1/4 cup of the mixture. Blend chocolate syrup in the remaining mixture and blend well. Pour over the pan and swirl chocolate mixture into the batter using knife. Bake for 45 minutes or until top is firm to touch and when toothpick comes out clean when inserted in the middle of the cake. SERVE...
Showing posts with label coconut milk. Show all posts
Showing posts with label coconut milk. Show all posts
Saturday, January 31, 2009
Friday, January 2, 2009
GOAT, Bigger, more vigorous goats
The domestic goat (Capra aegagrus hircus) is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep: both are in the goat ante-lope subfamily Caprinae. There are over three hundred distinct breeds of goats.
Goats are one of the oldest domesticated species. For thousands of years, goats have been used for their milk, meat, hair, and skins over much of the world. In the last century they have also gained some popularity as pets.
Female goats are referred to as does or nannies, intact males as bucks or billies; their offspring are kids. Castrated males are wethers. Goat meat from younger animals is called kid, and from older animals is sometimes called chevon, or in some areas "mutton".
Bigger and more vigorous goats now roaming the greenfields of Ilocandia.
Those robust ruminants are results of a project started in the Ilocos Region four years ago.
Called "Community-based Participatory Action Research (CPAR) GoatAgribusiness Development Project in Region I", the venture is being implemented under the auspices of the Department of Agriculture-Regional Field Unit I-Ilocos Integrated Agricultural Research Center (DA-RPU-ILLIARC).
Supported by the DA-Bureau of Agricultural Research (BAR), the project aims to enhance productivity and profitability on goat-raising through Integrated Goat Management Technology (IGMT). Specifically, it seeks to develop and improve the small hold goat venture into an agribusiness development project, and establish goat multiplier farms.
A report on the research and development (R&D) project authored by a DA-RFU I-ILIARC team heads by Melinda G. Calumpit won the Best Paper award in the recent 2008 National Research Symposium (NRS) organized by DA-BAR headed by Director Nicomendes P. Eleazar.
The DA-RFU I-ILIARC researchers reported that the project's capability building activities enabled the Ilocos farmers.
In 2005 - 2007 , 586 farmers in the four Ilocos Provinces, Pangasinan, La Union, Ilocos Sur, Ilocos Norte embraced the project.
Three multiplier farms have also been established in Alaminos City, Sta. Barbara, in pangasinan; and in Candon City, Ilocos Sur.
Goats are one of the oldest domesticated species. For thousands of years, goats have been used for their milk, meat, hair, and skins over much of the world. In the last century they have also gained some popularity as pets.
Female goats are referred to as does or nannies, intact males as bucks or billies; their offspring are kids. Castrated males are wethers. Goat meat from younger animals is called kid, and from older animals is sometimes called chevon, or in some areas "mutton".
Bigger and more vigorous goats now roaming the greenfields of Ilocandia.
Those robust ruminants are results of a project started in the Ilocos Region four years ago.
Called "Community-based Participatory Action Research (CPAR) GoatAgribusiness Development Project in Region I", the venture is being implemented under the auspices of the Department of Agriculture-Regional Field Unit I-Ilocos Integrated Agricultural Research Center (DA-RPU-ILLIARC).
Supported by the DA-Bureau of Agricultural Research (BAR), the project aims to enhance productivity and profitability on goat-raising through Integrated Goat Management Technology (IGMT). Specifically, it seeks to develop and improve the small hold goat venture into an agribusiness development project, and establish goat multiplier farms.
A report on the research and development (R&D) project authored by a DA-RFU I-ILIARC team heads by Melinda G. Calumpit won the Best Paper award in the recent 2008 National Research Symposium (NRS) organized by DA-BAR headed by Director Nicomendes P. Eleazar.
The DA-RFU I-ILIARC researchers reported that the project's capability building activities enabled the Ilocos farmers.
In 2005 - 2007 , 586 farmers in the four Ilocos Provinces, Pangasinan, La Union, Ilocos Sur, Ilocos Norte embraced the project.
Three multiplier farms have also been established in Alaminos City, Sta. Barbara, in pangasinan; and in Candon City, Ilocos Sur.
Tuesday, December 30, 2008
TRADITIONAL BIBINGKA
2 kilos Milled Rice
1 1/2 kilos sugar
15 Egg Yolks
1/2 tsp Yeast
2 Bay Leaves (Laurel)
1 cup Warm Water
12 pcs. Coconuts, grated & milk extracted (niyog) Banana Leaves
For Garnishing:
Native Cheese (kesong puti)
Butter or Margarine
Grated Coconut
Mascovado
Rinse rice grain with water and soak overnight. Drain the water from rice and then grind. Set aside. Combine warm water and yeast . Set aside. Boil coconut milk and simmer for about 10-15 minutes while gradually adding sugar. Stir well. Remove from fire and continue stirring until cool. Add the ground rice, then stir, then egg yolks and the warm water with yeast. Stir. Pour the mixture into the baking pot lined with banana leaves. Top with slices of salted egg and kesong puti. Place pot on top of the charcoal stove. Cover the pot with another charcoal stove. Bake for approximately 15 minutes (baking time depends on thickness and size of batter). Remove when done. Serve hot with butter or margarine on top, sprinkled with sugar and grated coconut.
1 1/2 kilos sugar
15 Egg Yolks
1/2 tsp Yeast
2 Bay Leaves (Laurel)
1 cup Warm Water
12 pcs. Coconuts, grated & milk extracted (niyog) Banana Leaves
For Garnishing:
Native Cheese (kesong puti)
Butter or Margarine
Grated Coconut
Mascovado
Rinse rice grain with water and soak overnight. Drain the water from rice and then grind. Set aside. Combine warm water and yeast . Set aside. Boil coconut milk and simmer for about 10-15 minutes while gradually adding sugar. Stir well. Remove from fire and continue stirring until cool. Add the ground rice, then stir, then egg yolks and the warm water with yeast. Stir. Pour the mixture into the baking pot lined with banana leaves. Top with slices of salted egg and kesong puti. Place pot on top of the charcoal stove. Cover the pot with another charcoal stove. Bake for approximately 15 minutes (baking time depends on thickness and size of batter). Remove when done. Serve hot with butter or margarine on top, sprinkled with sugar and grated coconut.
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