Birthday without a Cake

No! It was not my birthday celebration!  Hahahahaha! Lisa said she cannot take it anymore. When will my birthday ever end?

This time, my friends and I held a get together for the September celebrants.

Happy Birthday Tricia! Mona! Mico!



We only had leche flan! No cake!

My friends, Tricia, Jodie, Mico and Tin, asked me to cook for them.  Usually, they just pay me for the ingredients.  Their all-time favorite is my Vegan Lumpiang Hubad.

http://liasfoodjourney.blogspot.com/2012/01/homecoming.html



They got mounds and mounds of the vegan dish!  Hahahaha These friends of mine love vegetables.  Unlike my usual crew, Jing and Co..... the small bowl of lettuce I served for the tacos in my Mexican Party was hardly touched.

I also cooked Chicken Pastel for Tricia, et al..  I did not make the crust anymore since I am not allowed to eat it.

I just realized I have not cooked pastel since I started my blog in March 2010!!!

Chicken Pastel



1 k. chicken, cut into small pieces
1/2 C. Magnolia Gold butter
1 t. rock salt
4 pcs. Purefoods Chorizo de Bilbao, sliced
250 g. potatoes, cut into cubes
250 g. carrots, cut into cubes
1 Knorr chicken cube 
1 red pepper, cut into squares
2 small cans whole button mushrooms
1 can Purefoods Vienna Sausage, each sausage cut into 3
1 pack Senorita frozen peas
1 tall can Alaska evaporated filled milk
1/2 bar Magnolia Quickmelt Cheese, grated

Melt the butter in a big wok.  Add the salt to the chicken and then half cook  in melted butter.  Add chicken cube, chorizo, potatoes and carrots.  Lower heat and cover.

Cook until the vegetables are tender but not mushy.  Add the red pepper, mushrooms and peas.  After 5 minutes, add the evaporated milk and stir every so often so the milk will not curdle.

Add the grated cheese in the last minute of cooking, stir until the cheese melts and remove from the stove.

You can add the crust from the Apple Pie recipe.

I cooked the request of Pinky, Boneless Bangus Belly.....

http://liasfoodjourney.blogspot.com/2010/05/sizzling-bangus.html



I taught Mona how to make Filipino Pork Embutido.  I got the recipe from the net a few years ago.  It turned out really delicious  hahahahaha but she dropped out from my "cooking class".  Poor Mona!

Filipino Pork Embutido

1/2 K. ground pork
1/2 C. carrots, chopped
1 C. Purefoods Sweet Ham, chopped
3 T. green pepper
3 T. red pepper
1/3 C. sweet pickle relish
1/4 C. raisins
3 eggs, beaten
liquid seasoning
1 T. flour
1/2 t. fine salt

Mix all the ingredients in a bowl.

Purefoods hotdog, sliced vertically into 4
Ques-o Cheese, sliced lengthwise

Measure 1 cup of the meat mixture and spread on a piece of tin foil.  Arrange the hotdog and cheese in the middle.



Roll, like jelly roll and fold the ends of the foil.

Let the water in the steamer boil and then steam the embutido for 1 hour.

1 recipes makes 5 rolls. Cool, then chill before serving.  Leftovers may be fried in olive oil and best eaten with garlic rice for breakfast.

Our classmate, Janette brought Lechon Manok from Andok's.



Pinky brought 4 boxes of leche flan.



Tricia and Jodie were fighting over it.



I love taking their pictures with their plates laden with food.

Jodie



Pinky

 

Tricia



Mico



Janette



Mona



Tin



Jodie took my picture .....



As usual.... we laughed till our stomachs hurt and our voices so hoarse!

 I am so blessed I have wonderful friends!