summer dessert: milky guacamole

summer is here... or it's about to go. going home, we saw a street peddler pushing a cart of avocados. it's at 30 pesos a kilo. we got some and made a quick cooling dessert.



milky guacamole


2 medium avocados
1/2 cup fresh milk
sugar
sesame seeds


cut the avocados in half and remove the pit. scoop out the buttery flesh in bite size pieces from the skin. add milk and sprinkle some sugar on top. refrigerate to cool.


before serving, dry roast the sesame seeds on a hot pan. top the milky guacamole with the roasted sesame. the milky guacamole may be served frozen as well.

pasta squink: boon or bane

my cuzz k got us some good pasta sauces from somewhere she only knows. we got to try them and the most fun is the black ink pasta.

it was my wife who asked for it and she's been very eager to prepare one at home. she's been seeing them on cable and tv shows and this is now her time to make one.

i boiled some pasta al dente. i saw my wife really excited and can't wait to prepare the sauce.

we opened the pack and got a sachet. inside is the prepared squid ink. no other packs of mixed spices are included.

in a nice bowl, my wife placed enough steaming pasta. we mixed the black sauce with the pasta. yeah! this is going to be good. the nice appetizing aroma seized the air.

but on each second my wife mixes the pasta with the black ink, pictures of slimy wriggly black worms clouded her imagination. the scent of fresh pasta was immediately sucked up by the attack of the mental imagery of larval dynamism masking the appetite for a warm homey dinner.

bummer. my wife immediately stopped mixing the pasta, left the dinner table quietly and just went inside the bedroom alone and cold.

there goes the pasta. but the pasta was good. my wife just got confused on what was served on the plate. i continued from where she left. i added some parmesan and topped with fresh coriander leaves. pasta was great and finished all of it. i recommend the pasta for people who has no phobia on worms. it was awesome!

lechon: the real deal

from pig to lechon.

warning: not for the faint hearted

this is what really happens behind the preparation of lechon.

go to my flickr account to check the photos.

i've set the pics there to make my foodie blog still safe and easy for guiltless reading.

i shot them from a fiesta in a province. it may be a shock to many but just normal to people who prepares them every feast.

click here for the extreme lechon pix.

ping ping lechon: chicharon bituka

As you visit ping ping lechon and restaurant at la loma, the familiar smell that would greet you is not the lechons displayed, but the very tempting cholesterolific chicharon bituka cooked outside.

this is one of those things that are bad for you but can't stop from taking one.

the chicharon is purely the intestines of pork. you may call this a by-product of the lechons they make.

the intestines are cleaned (hopefully they do this well) and boiled till tender. then they dry them up under the sun. after drying, they are cut into bite sized pieces and deep-fried just to cook through.

after the first frying, the cut intestines are drained and dried for the second time which makes it ready for the second and final deep frying.

Their final frying is done on the side of the road to keep the smell from their restaurant and to entice calorie craving customers.

you dip the chicharon bituka in vinegar, salt, pepper and siling labuyo. the vinegar will assist in washing away part of the calories from this oleaginous treat.

ping ping lechon and restaurant
la loma street, manila
+632-740-2111, +632-740-2175