At ngayon,wag nang mag-atubiling pumunta.Tara biyahe na sa Tagaytay. Dahil ano pa nga ba ang hahanapin natin dito nandito na ang ibat-ibang kasiyahan at mga pagkain.Isa na sa mga festival nila ang Pista ng Pag-ibig na siguradong matutuwa kayo.
At ang inyong
kinatakaman ang kanilang tawilis at espasol na mas lalong sasarap kung kayo mismo ang makakatikim. O ano palalagpasin niyo pa ba ito? Punta na! ♥

Delicacies

Bulalo

2 lbs marrow bones cut to expose marrow on one end
1 lb beef shank with meat
1 onion quartered
3 cloves of garlic
1 tsp black peppercorns
2 Tbs patis (fish sauce)
salt to taste
2 cobs of corn cut into 1.5″ segments
1 sayote (chayote) peeled and cubed
3 baby bok choy, leaves separated

Boil a large pot of water. Add the marrow bones and beef shank and return to a boil. Continue boiling until you don’t see any more red blood coming from the meat or bones (about 10 minutes), then remove the meat and bones with tongs and scrub under cold water to remove any scum. Dump the water in the pot out and rinse the pot. This process rids the meat of excess blood and will ensure your soup is nice and clear.
Return the cleaned meat and bones to the pot then add the onion, garlic, peppercorns and patis. Cover with water then bring it to a rolling boil and skim off any scum that accumulates.
Reduce the heat to medium low. If you are using a pressure cooker, afix the lid and let it cook for 1 1/2 hours. If you’re not using a pressure cooker, simmer until the meat on the shank is fork tender (4-5 hours). Skim off any excessive fat from the top but do not remove it all (remember, fat=flavour). Transfer the meat and bones to a bowl, then strain the stock through a fine mesh sieve, discard the solids then return the meat and bones to the strained stock.
Add the corn and chayote and simmer for another 20 minutes or until the chayote is tender. Salt to taste, then add the bok choy at the last minute. Serve with rice.

Ingredients :

• 1/4 cup flour, sifted
• 3/4 cup fresh milk
• 5 egg yolks, lightly beaten
• sugar, to taste
• lemon rind, finely crushed

Cooking Procedures :

1. Prepare and grease both sides of the mold barquillera.
2. Put sifted flour in a bowl. Set aside. In another bowl, combine milk and egg yolks.
3. Pour mixture on flour and mix until the batter is smooth. Add sugar and lemon rind. Set aside.
4. Put the greased mold over medium heat. Drop a teaspoon of the batter on the middle of the mold. Put the two sides of the mold together so that the batter is wedged in the middle.
5. Continue cooking the batter on both sides until brown.
6. Using a greased, cone-shaped wooden stick to shape the barquillos while still warm and soft.

Recipe for ESPASOL

Espasol is a Filipino rice-flour treat in the shape of a slender tube. This simple espasol recipe yields 4 servings.

INGREDIENTS FOR MAKING ESPASOL

1 and 1/2 cups glutinous-rice flour (mochiko can be used)
1/2 cup sugar
1 cup gata (coconut milk)
1 teaspoon vanilla extract
1/4 teaspoon salt

PROCEDURE FOR MAKING ESPASOL

1. Lightly toast the rice flour in a non-stick pan over medium heat. Set aside.

2. In a non-stick skillet, boil the sugar, coconut milk, vanilla and salt over medium heat.

3. Add in the toasted flour. Blend and stir constantly with a wooden spoon until the mixture thickens and dries. It should soon form into a ball.

4. Transfer the mixture to a board dusted with toasted flour.

5. Use a rolling pin to flatten mixture to 1/2 inch thick. Cut into rectangles.

6. Roll the rectangular pieces in the rest of the flour.

7. Arrange on a serving dish. Wrap in clear plastic until ready to serve.

Buko Pie Recipe

For the crust, makes one 9-inch double pie crust
3 cups all purpose flour
1 teaspoon salt
3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into small pieces
2 large eggs, beaten
ice water
For the filling
1 cup young coconut juice
1/3 cup cornstarch
1 cup heavy cream
1-1/2 cups sugar
4 1-pound packages of frozen shredded unsweetened young coconut, thawed, and drained or 4 cups shredded young coconut
1 large egg yolk
1 tablespoon milk
Sift the flour and salt into a large bowl. Cut the chilled butter into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until the consistency resembles coarse meal with visible bits of butter. Stir the egg into the flour mixture until fully incorporated.
Pinch off a small handful of dough. If it does not hold together, sprinkle the dough with ice water. Blend the water gently into the dough until it just holds together.
Place the dough out onto a clean lightly floured work surface. Divide the dough in half and pat each into a disk about half an inch thick. Wrap each disk in plastic wrap and refrigerate until firm, at least an hour or up to two days.
In a small bowl, whisk together coconut juice and cornstarch until smooth.
In a large saucepan over medium heat, combine the heavy cream and sugar and bring just to a simmer, stirring to dissolve the sugar, about 3 minutes. Add the coconut and bring back to a simmer, stirring. Slowly pour in the coconut juice-cornstarch mixture, stirring constantly, until thickened, about 2 minutes. Transfer to a bowl and let cool completely.
Soften pie dough at room temperature. Roll out each disk of dough on a lightly floured work surface with a lightly floured rolling pin into a 12-inch circle. Line a 9-inch pie pan with the pastry, pressing the crust into the sides and bottom of the pan. Refrigerate for at least 1 hour.
Preheat the oven to 425 degrees F.
Pour in the cooled buko filling, spreading the filling out evenly over the crust. Fit the second dough circle on top of the pie and roll the edge of the top crust under the edge of the bottom crust, fluting the edges.
In a small bowl, beat the egg yolk with the milk to make the egg wash. Brush the top of the pie with the egg wash. Using a kitchen fork or a paring knife, prick 6 vent holes in the top of the pie.
Place the pie on a baking sheet and bake for 15 minutes, then lower the oven temperature to 350 degrees F and bake until the crust is golden brown, 30 to 40 minutes. Cool on a wire rack before serving.

Pista

Electronic Dance Music

Nababagot na ba kayo? Ako? OO!!! Tinatamad na ba kayo sa mga pistang walang pinagbago? Yung Hip? Yung Patok? Ito ang para sayo! Hatid nito ang lahat ng gusto mo! Maingay na tugtugan magarbong mga palamuti, at pati na rin ang paborito mong pagkain. Isa na rito ang lutong Tagaytay kaya ano pa ng hinihintay mo? Lakbay na!!!!

Pista ng Pag-ibig

Nakadalo na ba kayo sa isang pista na kung saan dinadaluhan hindi upang magkaibigan kundi maga-ibigan? kung gayon dumalo na kayo sa pista ng pag-ibig hindi lamang makukulay na sayawan ang inyong matutunghayan pati na rin ang pagkaing tiyak na lalanggamin sa sobrang tamis!!!

"Our lady of Perpetual help"

Tunay ngang nakakabighani ang pistang ito!hindi lamang dahil sa magandang konsepto nito bagkus ito rin ay nakakabighaning pista na kung saan naghahayag sa mga saloobin ng mga mananapalataya! sa pamamagitan rin ng mga makukulay na palamuti na mtatagpuan dito ito ay iginawad bilang isa sa mga pukaw atensyong pista sa Pilipinas.