Recipe #36: TEA-ROPICAL HOLIDAY PUNCH with LIPTON

What is so exciting about waking up each day?

Aside from being a blogger, I also work as a writer for an American company. Not only that, I’m a full-time student at the UP Open University. I work and study at home, which means that my room (and the Internet) is pretty much the only world I see the entire week.

Lipton
Click photo to go to Flickr.

You can just imagine how crazy it is to carefully juggle my schedule in order to accomplish various tasks in the confines of my small space. That’s why it’s important for me to feel inspired and excited to get out of bed and face my laptop each day.

Coffee helps me to jumpstart my morning. But to keep me up and rolling all throughout the day, I concocted this refreshing fruit iced tea made special by Lipton Yellow Label Tea. I named it Tea-ropical Holiday Punch. Its natural minty flavor makes it also a great alternative drink for the holiday season.

Lipton
Click photo to go to Flickr.
Lipton
Click photo to go to Flickr.
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Recipe #35: PALITAW

Our old folks undeniably love our local kakanin. My mother and father, even my lola and tita when they were still alive, are huge fans of these sweet rice cakes. They come in varieties of flavor, color, shape, and texture.

In Malabon, the town where I grew up in, kakanin can be found everywhere. Go to one of our public markets and you will see a special section that sells different kinds of kakanin with names you probably have never heard of. In fact, the city is known for its delectable sapin-sapin, kutsinta, and biko elaborately served in a colorful array on a round bilao.

On this blog post, I will share to you my mother’s recipe for Palitaw. We call it dila-dila in Malabon because of its distinct shape (dila means tongue). The name palitaw was derived from how it is being prepared. Palitaw or litaw means “to appear,” or in this case, “to float,” because it starts to float in water once it’s cooked.

If you want to learn how to prepare palitaw, refer to the recipe below:

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Recipe #34: ASIAN CHICKEN & VEGETABLE STIR FRY

Let’s take a short break from the food events that have flooded my blog for the past weeks. It’s been a while since I posted a recipe here. But don’t worry, I will find time to post more of the events that I attended soon (I’m crossing my fingers). Writing a food blog is never easy, especially if it’s a recipe blog. It’s not like our family eats gourmet food everyday, you know. Plus the fact that I have to write the recipes and edit the pictures. I always want to make every post special so that you, the readers, would find it enjoyable every time you go to this site. But, yes, it does take time.

Anyway, for today’s recipe, let me give you one of my favorite Chinese dishes that I learned from my Tita — Stir-fried Chicken and Vegetables.

Turn your ordinary day into something really special with Stir-fried Chicken and Vegetables. Don’t feel intimidated by the list of ingredients on the recipe. This is, in fact, a quick and easy meal, which is what many Chinese dishes are known for. Your senses will be delighted with the combination of the sweetness of fresh vegetables and soothing aroma of ginger roots and soy sauce — very typical of many Asian dishes.

Stir-fried Chicken and Vegetables

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