Teen Titan Birthday Party

Tokyo Disneyland 2012

My girls are bigger now. It's not their first time to visit Tokyo Disneyland. Yuka's first time was when I was pregnant with her. We had a splurge! The girls had lot's of fun. We devoted our everything. We let them shop until Buchou almost  "dropped" hahaha! The peculiar thing was, this time I think buchou enjoyed it more than anybody else. I feel bad he has to walk following the girls and carrying their stuff for 3 whole day. To top it all, the girls love to close Disneyland, so we are always the last one to leave the resort. Thanks Buchou, you're the best!

Goodbye Jakarta!

I'm leaving Jakarta soon. It was home for me for 2 years and a half. I had fun but now I feel like after I touch base, I will never move again (that's my wish).

Santa Fe Moving Company

 

The sad part of being an expat is the time when you finished your assignment. It means wrapping up the whole place where you lived for 2 - 3 years, anything from good friends  to everything, it doesn't matter. Forget about how much memories you accumulated during those years, they have to be all boxed up.

This time we are using Santa Fe. I really liked Lisette (from Jakarta, Indonesia office). She is the one who handled and surveyed my move. Thank you so much!

Halo-halo

The last time I had Halo-halo was 6 years ago.I was longing to savor it again. After my plane landed, the first thing I did was to look for a place where to find this yummy and cold merienda (snack). I remember when I was young. My mom used to prepare this for us. I love to fill my halo-halo glass with sweetened langka (jack fruit). Can you guess what is the best ever topping for me? Right! Leche Flan. Not my lucky day as this have Ube toppings! :-) Please enjoy the recipe from Del Monte.

 http://www.delmonte.ph/kitchenomics/recipe/tropical-halo-halo

Halo-halo by Mangan in MOA (Mall of Asia)

Ingredients

½ cup	Pinipig
3 pc	Lacatan Bananas	(ripe)
½ tsp	Calamansi Juice
1 cup	Sago	(cooked)
1 bar	Green Gulaman	(shredded)
⅓ cup	Sugar
¾ cup	Fresh Coconut Milk	(thick, mixed with 3 tbsps sugar then chilled)
	Crushed Ice
½ cup	Water	(for syrup of sago)
¼ cup	Sugar	(for syrup of sago)
1 pc	Pandan Leaves	(for syrup of sago)
1/4 cup	Cooking Oil
1-3/4 cups	Water
1 can (227 grams)	Del Monte Pineapple Tidbits	(drained, reserve syrup)

Cooking Procedure:

1. Fry pinipig in ¼ cup oil until puffed. Set aside. Slice banana and soak in pineapple syrup and calamansi juice. Set aside.
2. Syrup:
   Boil ingredients then add sago. Simmer for 5 minutes. Set aside.
3. Boil 1¾ cups water. Add gulaman. Stir until all pieces are almost dissolved. Strain into 7”x7” pan. Add sugar and stir until dissolved. Arrange DEL MONTE Pineapple Tidbits in gulaman. Chill until firm then cut into cubes.
4. In individual glasses, arrange alternately layer of drained bananas, sago with syrup, gulaman cubes and crushed ice. Pour 3 tablespoons of coconut milk. Top with pinipig. Serve immediately.
   Makes 6 servings