Wednesday, 30 September 2009


It's not very pretty. In fact it looks like some ... oh never mind. I never thought meringue making is this easy. It only consisted of 3 ingredients, imagine that! It was so easy even our 14-year-old nephew was able to make it all by himself. Thus the poo-looking mounds in the picture. Hahaha!

Actually he was the one who made the second batch because the first one I made was gone in a minute. Really yummy! The recipe was adapted from Angela Nilsen's The Ultimate Recipe Book

Next time I will make some Eton Mess with it. Thinking of which, I have to hurry up because strawberries will be disappering soon.


4 egg whites
115 g  icing sugar (confectioner's)
115 g  caster sugar (superfine)
  1. Preheat oven to 120°C/fan 100°C/250°F. Line baking sheets with parchment or baking non-stick paper.
  2. Beat egg whites with an electric mixer on medium speed until stiff peaks stage (stands up in stiff peaks when the blades are lifted).
  3. Continue beating though this time on high speed. Start adding the caster sugar one tablespoon at a time. Continue beating 3-4 seconds after each addition. It should be thick and glossy after all the sugar has been added.
  4. Sift one-third of the icing sugar on the beaten egg whites. With a metal spoon or rubber spatula, gently fold in it. Continue sifting and folding the icing sugar a third at a time. Do not over mix.
  5. Using a dessert spoon, heap the mixture into small mounds (or you can pipe them) onto the lined baking sheets.
  6. Bake for 1 1/2 hour or until the meringues sound crisp when tapped at the bottom.
  7. Leave to cool completely on a wire rack.
  8. Suggested serving: sandwich two meringues with softly whipped cream

Saturday, 12 September 2009


What's the best dip companion for crisp fried danggit? Why spicy vinegar of course, smothered in copious amount of hot steaming fluffy rice. I have to admit spicy hot food have not always been my cup of tea. When it comes to these fire-breathing, tongue-scorching food I'm a bonafide coward. My tongue tends to be on the sensitive side and needs some TLC. I prefer distinguishing distinct spice flavours instead of being swamped and overwhelmed by heat. It's no wonder I use spicy hot dips sparingly.

Pinakurat, the spicy vinegar dip from Iligan City, was introduced to me by my BIL - Derek. Unlike most spicy vinegars from the Philippines, Pinakurat managed to get the sourness, spices and hotness balanced just right. It actually tastes of some other spices other than the ubiquitous chillies. Mind you the hotness comes to you gradually not like an in-your-face typical hot spiciness common among other brands. Pinakurat is now my choice dip for crispy fried anything including the excellent danggit, tocino, and tapa. Yum!

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