Can anybody help me?  Is there anybody who knows how to make Mashed Potato that taste like those of KFC’s?

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Anyway, I have found a lot of Mashed Potatoes recipe online, but I’d rather go with the traditional one… I found this recipe (from allrecipes.com) and I’m putting it in my list of menus for next week.

Ingredients:

  • 6 medium russet potatoes, peeled and cubed
  • 1/2 cup warm milk
  • 1/4 cup butter or margarine
  • 3/4 teaspoon salt
  • Dash pepper

Procedures:

  • Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well.
  • Add milk, butter, salt and pepper; mash until light and fluffy.

I also read their comments section and people who tried and made these added or tried some ingredients to this recipe.  Some tried evaporated milk instead of just regular milk.  Some put a few cloves of garlic to the pot of boiling potatoes.  And some tried heavy cream for the milk.

As for me, I think I’ll try the garlic and the evaporated milk, let’s see what will be the outcome and I hope Little Zoie will like this… because I’m searching different kinds of dishes I can cook for my ‘picky eater’!

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Well, I’m in the mood for cooking Ginataang Bilo-Bilo… I didn’t cooked this in my kitchen, but in my in-laws house.  My hubby and Little Zoie wanted to visit them, so we just dropped by the market and picked up ingredients for the Ginataang Bilo-Bilo, then headed up to my in-laws place.

Sharing how I done it…

Ingredients:

  • 10 pcs of saging na saba, sliced
  • 1/4 kilo of tapioca pearl, I used small ones
  • 1/4 kilo of glutinous rice flour
  • 1/2 cup sugar, I used brown… actually, I should have used white sugar
  • 1/2 kilo of coconut milk

Procedures:

  • Mold or shape the rice flour into balls using your hand.  Set aside.
  • In a casserole, boil in coconut milk, saging na saba, sugar and tapioca.
  • Put in the ball-shaped rice flour, if the tapioca is transparent already.
  • Put off the heat if the rice flour is already cook, it should be soft but firm.

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You can also add sweet potatoes (kamote) and/ or jackfruit (langka) strips, instead of just saging na saba.

This was the first time I made this and they love it! Well, that’s good enough for me. ;)

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I had scheduled to cook Monggo Guisado yesterday but didn’t go as planned, so today I got to cook it finally.

Here’s how I did it…

Ingredients:

  • a pack of monggo (mung bean), as for me, I bought a P15.00 pack.  It’s enough for the whole day’s meals.
  • 2 cloves of garlic, minced
  • 1 medium-sized onion, minced
  • 1/2 cup malunggay leaves
  • 1-2 pc/s. eggplant, sliced
  • 1/2 pork bouillon cube
  • 2 packs of chicharon, my alternative for pork
  • fish sauce to taste

Procedures:

  • Put monggo beans in a casserole, bring to a boil or until cook.  Set aside.
  • Sautè garlic, onion and eggplant.  Add the monggo beans, pour enough monggo stock as desired.
  • Put pork bouillon cube and chicharon.  Simmer, add fish sauce to taste.
  • Lastly, the malunggay leaves.  Simmer for about 3 minutes.

Just a note, this dish is cooked for two big tummies and one little tummy.

Happy eating!

 

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Been out this afternoon, we’ve been to our neighbor’s daughter’s 1st birthday party at Jollibee, SM Muntinlupa…

Well, there are games for kids and adults and food, of course!  The birthday food package includes spaghetti, one piece chickenjoy with rice and gravy, regular french fries, regular coke, and cone twirl in a cup.

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The fries and the ice cream are all in our tummies, so here are what’s left for my FTF entry.

Anyway, happy birthday, Bhea!  Many thanks to the fun and food!

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