Sunday, September 27, 2009

Gelatina Mosaica

Thanks to
Amy Hernandez for this recipe. I have been looking for this recipe because I really love it. Gelatina mosaica (mosaic gelatin) is a beautiful and delicious dessert for any occasion. I had it once in a Filipino gathering. A filipino friend brought it. I always prepare gelatin for dessert but not this kind. I serve only the simple gelatin that comes in packs which is dissolved in water then cooled in the fridge. I sometimes add fruit cocktail for additional flavor. This recipe uses the milk gelatin as a base to which the colored gelatins are added.

4 (3 oz) packages of colored gelatin*
3 cups whole milk
1 whole stick of Mexican cinnamon, broken into pieces
4 individual packages of Knox unflavored gelatin
1 cup cold water
1 (14oz) can condensed milk
1 tsp almond extract
spray oil
standard-sized Bundt pan or other special gelatin mold of equivalent size

*Color assortment is completely based on personal preference. Four different colors work well for a general mosaic, but for specific holidays such as Christmas and July the 4th, using the equivalent amount (4 boxes) of only 2 colors may be more suitable. An example would be for Christmas: use 2 boxes of red and 2 boxes of green to make up the total of 4 boxes of gelatin.

Approximately 6 hours ahead (or the day before), prepare 4 packages of colored gelatin using 1 cup boiling water and ¾ cup cold water (instead of the standard 1 cup boiling and 1 cup cold water). This will make the gelatin slightly firmer. Pour into square or rectangle pans or containers and chill until firm.

Once colored gelatins are firm, begin with the milk gelatin by adding 3 cups whole milk and cinnamon stick to a medium-sized saucepan and bring to a boil. Meanwhile, pour condensed milk into a medium-sized bowl. Add almond extract and stir to mix. Set aside. In a large measuring cup, mix together 4 unflavored gelatin packets to 1 cup cold water and stir until dissolved. Add gelatin mixture to condensed milk and mix well.

Remove boiling milk from the stove and strain through a fine-meshed sieve to remove cinnamon particles. Discard cinnamon pieces. Pour strained milk and cinnamon mixture into condensed milk mixture and stir until completely combined. Allow mixture to cool to room temperature.

Once milk gelatin is cooled to room temperature, spray Bundt pan or gelatin mold well with spray oil and set aside. Cut colored gelatins into small cubes and gently add cubes to the mold, alternating colors for desired effect. Carefully pour milk gelatin into mold and shake gently to distribute milk. Place in refrigerator to set up. Once firm, unmold by placing mold into warm water (about half-way up the side of the mold) for 3 to 5 seconds. In addition, you can also run a dull knife around the edge of the mold if it will not damage the design of the gelatin. Invert mold onto plate and serve.

Note: When unmolding, take care to not heat mold for too long in the warm water as this will cause the gelatin to melt. This is especially true if the design of your mold is more intricate in nature.

Monday, September 21, 2009

Designer Swimwears, Jewelry and Handbags For You

Summer is over here in USA but some of the areas are still warm. Swimming is still an enjoyable thing to do and wearing a swimwear is still so hot. Last summer, I saw a lot of different swimwear being shown on TV and worn by skinny models. These were designed by famous designers and these were really cute. I bet every summer, girls will buy a new set of swimwear because that is what I like too. I try my best to get a new one every year so this year's summer, I had a red one. It was stylish and cheaper too. I always find something which is nice and affordable. How about a Designer Swimwear with a discounted price? That is a good deal that you can currently find at Even if it is not on sale, your money is worth the price of these kind of swim wears. The website is a unique online boutique that pre-selects the best designer swimwear and swimsuits for the trendy fashionista. If you will check the site, you can find an elite selection of unique and couture swimwear, from designer bikinis, to beach coverups, to designer one-piece swimsuits from brands such as: Betsey Johnson, True Religion, and Agua Bendita. They offer a unique line of fashion, handbags and gemstone jewelry too. Indeed, The Orchid Boutique is your source for fashion swimsuits that are original, unique, and flirty. For a trendy woman like you, you will find avant-garde designer swimsuits here just for you. Regarding the prices, it varies from clearance & affordable swimsuits- designer swimwear on sale without compromising their standards for exclusivity and originality. Check their website now to see the stylish and pretty swimsuits, handbags and jewelry just for you.

Tuesday, September 15, 2009


Rice cake is an all-time favorite "kakanin" (Pinoy Food) for Filipinos. We eat it for breakfast or snacks. It tastes good with pork blood stew. Eat it alone or with a cup of hot coffee or choco. Below is another recipe of Puto or ricecake from I would love to try it again and again.

4 cups all-purpose flour
2 cups white sugar
1 tablespoon baking powder
6 eggs
1 (12 fluid ounce) can evaporated milk
1 1/2 cups water
2 1/4 cups Edam cheese, shredded

Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.
Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.
Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

If you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees C) oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.

Tuesday, September 8, 2009

IPhone Unlocker Site

Good news to all iPhone lovers. If you are looking for somebody to unlock iphone, you don't have to worry finding one. iPhone Unlocker website is now offering a fast, easy and most user-friendly way for iphone unlock on the web. The site will help you on how to unlock an iphone with its new and revolutionary software. All you need is the internet access and your iPhone. The program that they are using will be able to unlock your iPhone, even one that has been locked by upgrading through iTunes. Thus, you don't need a computer wiz or a "techie" to unlock your iPhone. Just follow their easy to understand steps and in a few minutes, your iPhone is unlocked. You can also lock your iPhone at any time. It is really cool! I would definitely tell my step-son about this. He has been looking for someone to unlock his iPhone. He can try this site and maybe explore it so he can learn more about iPhones. He might be interested with their offer about upgrading the iPhone at no extra cost. Technology is really amazing. Imagine all the things that has done by this applied science.

Wednesday, September 2, 2009


I had my first taste of Kare-Kare when I was in college. It is a Filipino dish but I had never tasted it before during my younger years. Maybe because this is commonly served in Tagalog region. They call it Kare Kare which is a beef and or ox tail in peanut sauce. It is also called as the Philippine Stew. Many Filipinos love it but I don't crave for it. I seldom try it when it is served on the dinner or buffet table. I am just not used to the taste. But for others, it is really good!

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

In a big pan or wok, heat oil and atsuete oil.

Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.

Serve with bagoong on the side and hot plain rice