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LOVE Hurts… DESSERT Never Hurts


By: Sarah


The LOVEUARY month is back…and all we need is…LOVE! It’s the perfect time to fall in love, a rather short but sweet 28 days romance-fi lled month. An overdose of “I love you, I told you that I do”, from one to 92. A good reminder, a special surprise of reinforcing our feelings to someone we love dearly or romantically. These days, who doesn’t need love. “Babe, it’s cold out there”, all I need is l ove, but don’t forget a little chocolate and sweets now…that’s one best way to show the ones you love how much you care, just saying. Of course, love c an hurt so much, so painful, when feelings aren’t reciprocated at the same pace or strength, or once the honeymoon is over, or sudden loss and then dreams of living a wonderful life is cut short. “Please be careful with my heart” is all we can remind ourselves as to love a wrong person can be devastating, emotionally and mentally. Life lessons, we have our shares, we move on, we bounce back, we grow and learn, and “I just fall in love again”! Because to fall in love is worth it, it’s what makes the world go round, it’s what makes our hearts sing, “Hallelujah!”

Desserts…don’t skip desserts, dessert never hurt. Just skip a starchy vegetable or other carbs at mealtime, saving lots and lots or room for dessert. Some who have health issues and challenges just need to fi nd ways to satisfy cravings for sweets of desserts in every meal. Life is about enjoying desserts, period, even just a small portion of dessert. There’s got to be dessert for yourself or shared with a friend or loved one. Love is in the air…Dessert is everywhere!

This love month’s recipe is Dinuguan, our classic favorite of pork meat simmered in a rich thick gravy of pork blood, chilies and vinegar… that unmistakably blackened, mildly spicy, tangy, and uniquely fl avored dish…yummm! And you need to try my Puto Pandan…my frequently requested and shared recipe. Yes, it’s defi nitely still cold outside… but you know spring is around the corner…I’m sure spring is making a run for an early arrival…hurry Spring! And please, please bring the egg prices and fuel prices down.

3 pcs Large eggs, beaten
1/2 cup melted unsalted butter
2 tablespoons pandan fl avor
(fl avorade or butterfl y brand you can
buy in amazon)
3 & 1/4 cups water, start with 3 cups
2 cups sugar
1/2 teaspoon salt
4 cups All Purpose fl our
4 tablespoons baking powder
Slice Cheese for toppings

In a large bowl, sift together dry ingredients, fl our, sugar, powdered milk, salt and baking powder to remove lumps. Mix until well blended. Add beaten eggs, melted butter, pandan fl avoring and 3 cups water (you may boil water with 3 pandan leaves, let cool before using). If needed, slowly add up to 1/4 cup water, a tablespoon at a time to achieve a fl owy consistency. Strain mixture for a smoother texture. Cover with cling wrap, set aside. Boil water, prepare cheese toppings (I like very thin long strips to place on top of batter before steaming. Use large plastic puto molder, no need to grease. Mix batter again before fi lling molders 3/4 full, about 2 tablespoons. Put sliced thin strips of cheddar cheese on top. Steam 12 min in low medium fi re or until toothpick inserted in center comes out clean. Allow to slightly cool before removing from molds. Note: Simply omit pandan fl avoring for plain puto cheese.


3 kg Pork meat (pork shoulder, pork
ear, pork head), cut into ½ inch cubes
1 cup sliced onion
3/4 cup chopped tomatoes
2 teaspoons minced garlic
2 cups white vinegar
2 bay leaves
1 tablespoon dried oregano
5 tablespoons white sugar
2 tablespoons salt
1/2 cup Patis or Fish Sauce
4 to 5 cups pork broth (from boiling
pork meats)
1/2 cup to 1 cup vegetable oil
4 to 5 tubs (375 ml each) storebought
frozen pork blood (you may
defrost overnight in fridge)
5 whole jalapeno peppers or long
green chili peppers

Clean well pork meats and boil together until meats are tender. Reserve pork broth.

Heat large wok, pour oil and saute garlic, onions and tomatoes. Add the boiled meats, fi sh sauce, bay leaf, oregano, sugar, and salt. Cook on high while continuously stirring until the natural juices from the pork completely evaporates and fat starts to render. Do not cover the pot so the liquid evaporates faster. Add the vinegar, but DO NOT stir until it comes to full rolling boil and boiling about 2 minutes). Add the pork blood and pork broth, stirring continuously to prevent clots. Continue stirring until the sauce starts to thicken. Add the green chilies, cover and simmer on low to medium for about 15 minutes, stirring from time to time, until the blood is thoroughly cooked. Adjust seasonings as needed. Best with Puto. I prefer a thick dinuguan, so I only used 3 cups of pork broth.


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