MY other MUG

 MY OTHER MUG


   ALL IN ALL YUNG MUG KO NA NGAYON NA NAICOLLECT IS 20PCS NA SILA
  KUNG SIGURO MAS ININGATAN KO PA YUNG IBA MALAMANG MADAMI DAMI NA DIN ITONG COLLECTION KO^^

spongebob and angry bird^_^

    YUNG SPONGEBOB MUG NA ITO AT ANGRY BIRD AY BIGAY LANG SAKIN ... AKO KASI BASTA KAHIT ANONG KLASENG TASA ANG IBIGAY SAKEN MASAYA NAKO^_^

 MY KUWAIT MUG



 THIS MUG  IS CAME FROM FRIEND OF MY BROTHER
 IM SO HAPPY LANG KASI GALING PA  ITO SA KUWAIT AT LAHAT NG MUG KO, DI KO PA NATRY MAG KAPE DITO AT AYOKONG ITRY, KASI INIINGATAN KO DAHIL GALING PA NG ABROAD^^

 MINI EGGS MUG

             SO ITO NAMAN I BOUGHT IT SA GAPAN... ANG CUTE KAYA NACONVINCED AKO NA BILIN YUNG MUG NA TO^^

 THE APPLE MUG^_^
                          

  THIS MUG I BOUGHT IT IN TIANGGE PLAZA HERE AT SAN ISIDRO
 BINILI KO SYA DAHIL ITO  YUNG UNANG NAKITA KO HABANG NAGLALAKAD KAMI NG NANAY KO .AT TAKE NOTE HABANG NAGLALAKAD KAMI AT NABILI KO NA NGA YUNG MUG NA YAN ...NATALISOD AKO THEN MUNTIK NG MABASAG YUNG APPLE MUG KO^_^

MY MUG COLLECTION

The black mug

 

     mahilig akong magkape so yan lang yung idea na kung baket ngcocollect ako  ng mga  mug then in my case kasi masasabi kong impulsive buyer ako pagdating sa mga tasa na ganyan....basta makita ko at kung may pera ako bibilin ko sya.... usually hindi ako bumibili ng isa laging dalawa para partner.

ESPASOL/TAHADA

ESPASOL/ TAHADA




Ang espasol (Ingles: rice cake) ay isang uri ng manipis at mahaba o tubo ng mamon o matamis mula sa Laguna, . Gawa ito mula sa galapong, gatas ng buko, minatamisang ginadgad na laman ng buko, at binubudran ng tinustang galapong.

SUMAN

 SUMAN SA BULE/BULI

SUMAN SA DAHON NG SAGING

 SUMAN^^

Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, and often steamed wrapped in buli or buri palm (Corypha) leaves. It is usually eaten sprinkled with sugar. Suman is also known as budbod in the Visayan languages which dominate the southern half of the country.

There are numerous varieties of suman, with almost every town or locality having its speciality. 

Sumang Kamoteng Kahoy (Cassava Suman), wrapped in banana leaves.

Binuo (or Suman sa Binuo) - A rare variety of suman, the glutinous rice is soaked, milled, mixed with coconut milk and sugar, wrapped in the leaves of the Tagbak plant, and steamed. The leaves give this variety of suman a uniquely balmy, minty flavor, and the suman itself is chewier than the whole-rice varieties.

Suman sa Ibus - A ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus or Ibos, and fixed with the leaf's central shaft. This is then steamed using water mixed with "luyang dilaw" (turmeric) — giving it that distinctly yellow colour — and served either with a mixture of shredded coconut and sugar, or latik — (reduce coconut milk until white lumps form and simmer until golden brown).

Suman sa Inantala - The ingredients are similar to the Ibus variety, but the Inantala differs in that the mixture itself is cooked, and then poured over a small square mat cut from banana leaves.

Sumang Kamoteng Kahoy - Cassava is finely ground, mixed with coconut milk, sugar, wrapped in banana leaves, and steamed.

Suman sa Lihiya - Soaked glutinous rice mixed with coconut milk is treated with lye, wrapped in banana leaves, and boiled for two hours. It is served especially with either of two varieties of latik — the brown one which has been darkened with extended cooking, and has a stronger coconut flavor or the white one which is more delicate.

Sumang Wilmacale - Cassava suman of more solid consistency, sweetened with brown sugar and cocojam, steamed in banana leaves and served skewered.

PUTONG BIKO ^_________^

Biko is my all-time favorite Filipino dessert or merienda (snack) item. It uses only 4 ingredients—which, in a pinch, can even be cut down to 3—and is so simple to make and requires no special tools or pans, which makes it an easy endeavor for someone who doesn’t yet have a properly-equipped kitchen

Biko (Filipino Sweet Sticky Rice) Makes one 9×13 pan You need to use sweet rice or sticky rice (sometimes called glutinous rice) for this recipe. Coconut cream is found in most Asian and ethnic stores but if you can’t find it, just use the the thick cream from the top layer of a good quality can of coconut milk. Don’t worry if you end up with less coconut milk to use with the rice—simply add enough water to reach the desired amount of cooking liquid. This recipe can easily be halved. If you like crunchy rice edges, cook the biko in muffin pans or brownie bar pans. Be careful when you pull it out of the oven; the caramelized brown sugar is very hot and can burn you if you try to taste it immediately. Ingredients: 3 cans (14 oz. can) coconut milk 4 cups sweet rice 2 cups brown sugar, lightly packed 1 cup coconut cream Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350F. When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10-15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice. Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. Cool slightly before serving.

KALAMAY^___________^

THIS PHOTO IS TAKEN FROM GOOGLE

 

PUTONG KALAMAY

Kalamay, also spelled Calamay which means "sugar", is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. They can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages.^[1] It is similar to the Chinese Nian gao (also known as tikoy in the Philippines) but is sweeter and more viscous.

Kalamay is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make latík. The mixture of ground glutinous rice and coconut milk is then poured into the latík and stirred until the consistency becomes very thick. It can be served hot or at room temperature especially when eaten with other dishes. Viscous Kalamay are often served cooled to make it less runny and easier to eat.