Posted at 9:39 pm by witsandnuts, on January 19, 2012
I lost count of all the important personalities (the most recent was Queen Elizabeth) and intent whirlwind visitors who made Sheikh Zayed Grand Mosque a must-see and experience in their UAE trip. Hence, when I finally saw it in person I cannot believe that it took me four years (yay! I’m soon celebrating another Abu-versary) to experience the charm and validate on my own the record-breaking details of THE mosque.
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Posted at 9:17 am by witsandnuts, on August 29, 2009
One of the things that I miss in the Philippines is the immediate availability of streetfood type munchies. Since there’s no Manang here who cooks banana que, camote que and the like for retail, I even tried scouting from Filipino restaurants, I gave up and cooked my own turon (I don’t know the exact English term for this, would you like to help me? Heehee.)
Saba or any counterpart + sliced jackfruit + muscovado or brown sugar + cooking oil + spring roll sheets + frying with love, care and homesickness = yummiest turon in Abu Dhabi 😀
Posted at 6:14 pm by witsandnuts, on August 26, 2009
Chocolate-coated fruits were introduced in the Philippines several years ago. I personally prefered Czarina’s Gourmet Apples to San Fo Treats because their apples are of more quality and overall packaging and blending were funkier. Hence, it is more expensive. Chocolate fountains,too, became a favorite attraction in some gatherings especially at wedding receptions. But although I’ve got a sweet tooth, this is something that my taste buds get tired of easily. But the very least is strawberry chocolate.
I’d always find it more appealing to devour the freshly cut strawberries by dipping these into the chocolate melt than having the commercialized or self-prepared chocolate coated ones. Here’s the link to making chocolate strawberries.
But the easiest yet dependable way to whip it is to chop strawberries (and pineapples, too) coupled by marshmallows or anything which will complement the taste. Melt a bar of toblerone, preferably white, and use it as a dip. You may also use chocolate chips and creams (and coffee to make it bittersweet).
Straw-colate is one of the perfect blends ever.