Creamy Potato Salad

It is the Holidays, time for giving and sharing. And of course that includes giving in to your gastronomic desires. ;-)
I have prepared this side dish for Noche Buena and everybody just loved it. Adding celery is an option, but opted to remove it from the list since Hubby doesn't really like it. I used Japanese mayonnaise, or you can also use the non-fat version, for those diet-watchers. I also sprinkled a tablespoon of bacon bits to add color and taste. Simple and easy, but totally yummy!

INGREDIENTS:
6-7 medium potatoes
2/3 cup mayonnaise or salad dressing
1/4 cup celery (optional)
1/4 cup thinly sliced green pepper
2 tbsp chopped onion
2 tbsp evaporated milk
1 tsp prepared mustard
1 tsp vinegar
1/4 tsp salt
1/8 tsp pepper
2 hard-cooked egg whites, coarsely chopped

1. In a covered saucepan, cook the potatoes in boiling water for 20 to 25 minutes or until just tender. Drain well. Peel and cube potatoes.
2. In a large bowl, stir together the mayonnaise or salad dressing, celery (if using), green pepper, onion, milk, mustard, vinegar, salt and pepper. Add the cooked potatoes and egg whites. Toss lightly to mix.
3. Cover and chill for 6 to 24 hours. If desired, stir in a little additional milk before serving to make the salad the desired consistency. And lastly sprinkle bacon bits, if using.

Pata Tim

Using the same procedure from the Pata Tim - Humba Style, this is a delictable recipe common in Chinese banquets.

Follow the same steps, and instead of adding banana blossom, use cabbage and carrots:
1 pc. medium carrots, sliced thinly
5 pcs. cabbage leaves

Get 3 cabbage leaves and cut into squares, setting aside the two whole leaves. First add in carrots to concoction and simmer for 2 minutes. Add cabbage just before serving. In a plate, set the whole cabbage leaves as mat and arrange pork in the center. Then add sauce and vegetables.
Serve hot.

Officially Christmas!

Oh my, just how fast time flies. It's officially Christmas, 18 more days and counting... I can't explain the little joy it brings me even just thinking about the Holidays. It's maybe the gifts that excite me.. or the food.. or maybe simply because it's Christmas, which only comes once a year. Which I always look forward starting January. :)

I have prepared our Christmas Tree right after Halloween, with the help of my little girl, and her constant chore of changing balls from here to there. But it was fun, nonetheless. :) I also have officially started my gift wrapping the other day, starting with the time-consuming paper bags for knick-knacks. I was able to make a few, completing the list from my office and Hubby's. Then the bigger boxes should follow.. maybe next weekend. So my next picture should already be with the presents underneath. :)

Adobong Sitaw

Another Adobo favorite...
You can add small chunks of left-over meat ot about half a handful of ground meat. I liked it plain better.

INGREDIENTS:
8 pcs stringbeans, cut about 2 inches long
3-4 cloves garlic, minced and sliced
1 medium onion, sliced
5-6 tbsp. soy sauce
2-3 tbsp. vinegar

1. In a pan, sautee garlic and onion until slightly browned. Follow meat if using, and cook for 2 minutes.
2. Add stringbeans then pour soy sauce and vinegar according to taste.
3. Cover pan and let it simmer for 2-3 minutes. Adjust taste, adding more soy sauce or vinegar, if preferred.
4. Serve hot.