Saturday, December 31, 2011

Friday, December 23, 2011

Wednesday, December 21, 2011

Food as Culture
Food may shape events or celebrations that become cultural norms, or assimilate into another culture, become intrinsic to it, and then work to shape or drive agricultural demands and practices. In this context, any meal is more than a sustenance…but culture.

An indigenized version of the Mexican tamal through the galleon trade under the vice royalty of Spain is the Philippine tamal “tamales” found in Mexico in the central plains of the Philippines.  It is a steamed delicacy made with a mixture of ground white and brown (toasted) rice, ground peanuts and coconut milk topped with strips of chicken, chorizo and slices of hard boiled eggs or red eggs (salted) and wrapped in banana leaves.

Tuesday, December 20, 2011

TRAVELOGUE: Hong Kong jiē, jiē dào

Hong Kong is frequently described as a place where "East meets West", reflecting the culture's mix of the territory's Chinese roots with influences from its time as a British colony.

Hong Kong balances a modernised way of life with traditional Chinese practices. Like New York, a city that never sleeps....but it does.

Spanning bridges between islands

Bird's eye view of Hong Kong side

 Skyscrapers abound

Shopping haven

Hong Kong does sleep after all...

Another shopping/bargain area perpendicular to Nathan Road

Gourmet row
Icon Hotel
Vertical garden

Empty alleys

Classified ads


Monday, December 19, 2011


Crevette Bisque

Miso Shooters
Cream of Nacho Soup
Soupe L'oignon
Holiday Recipe
INGREDIENTS: Yield: 4 to 6 servings x 2 for two layers
4 eggs
100 g butter, at room temperature
¾ cup sugar
¾ cup all-purpose flour
1 tbsp baking soda (bicarbonate of soda)
¾ cup water
2 cups raw almonds, ground
Zest (rind) of 1 lemon
Confectioners’ (icing) sugar for decorating
Avoset Pour N’ Whip for side icing
350g peeled sliced white almonds for side icing garnish
Almond paste for filling

  1. Preheat the oven to 325°F (170°C/Gas 3).
  2. Cream the butter and sugar until fluffy with a paddle attachment. Beat in the eggs.
  3. Beat in the flour and baking soda, gradually adding the water. Add the ground almonds and lemon zest.
  4. Grease a 2-9 inch round cake pan and pour in the mixture for each pan.
  5. Bake for 30-35 minutes. Prick with a long needle to check whether it is cooked. If it comes out clean, the cake is ready.
  6. Remove from the oven; allow cooling, and then turning out of the pan.
  7. Spread almond paste on top of one layer of the cake and place the other layer on top.
  8. Place whipped cream on side of the cake and carefully stick sliced on the side. Sprinkle confectioner’s sugar on top of cake.

Sunday, December 18, 2011

TRAVELOGUE: Macau Culture

 Região Administrativa Especial de Macau for "Macao Special Administrative Region"

Macau was a Portuguese colony and both the first and last European colony in China.
Portuguese traders first settled in Macau in the 16th century and subsequently administered the region until the handover on 20 December 1999.

The mixing of the Chinese and Portuguese cultures and religious traditions for more than four centuries has left Macau with an inimitable collection of holidays, festivals and events.

A-Ma Temple, a temple built in 1448 dedicated to the goddess Matsu.

 The Statue of Guan Yin, a blend between the traditional images 
of the Bodhisattva Guan Yin and Holy Mary.
 Ruins of St. Paul's, façade of originally The Cathedral of St. Paul built in 1602.
View from the former interior. Under the glass cases were the convent
Adjacent to the ruins of St Pau is a shoppers haven or "tiangge" Notice the sign in tagalog....