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      "permlink": "steemitboard-notify-chrisferreira-20191222t091354000z",
      "title": "",
      "body": "Congratulations @chrisferreira! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@chrisferreira/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@chrisferreira) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=chrisferreira)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "body": "I've been able to buy it on Poloniex without any issues.  Good luck!",
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      "title": "ADOBO, National Dish of the Philippines or...?",
      "body": "![FD209003-4E76-4C14-B160-53E14953BAFB.jpeg](https://steemitimages.com/DQmRrnz1zvBUMQPjAveNXnmUBPqsDVSMr3nrwkEesn4D9iY/FD209003-4E76-4C14-B160-53E14953BAFB.jpeg)\n\n\n\n\n\n\nAdobo is one of the most popular dishes in the Philippines.  It’s one of my favourite dishes.  Like many of the recipes my mom taught me, I have never really written it down.  I am now starting to develop my favourite recipes and once and for all going to write them down for passing down to my 3 daughters and their future families.\n\nHowever, as I have found out, adobo is not a “recipe” it’s a way of cooking.  Having been away from my homeland for over 40 years, I wanted to find out what the history of adobo is.\n\nAt its most basic form adobo is a meat in a vinegar and soy sauce marinade.  It’s interesting that such a Spanish sounding dish has soy sauce in it, but here is why.  Long before the Spaniards came to rule in the Philippines, vinegar and salt were being used as preservatives in absence of refrigeration.  When the Chinese traders arrived, soy sauce and “Pancit” noodles were introduced.  “Adobar” is the Spanish word for marinate, so that’s where the name came from.\n\nThere are so many interpretations on how to make “the best” adobo.  Usually Nanay (mom) knows best.  Nowadays, it’s becoming mainstream and many variations have emerged.  It’s been featured in restaurants in North America and shows like Top Chef.  Some people like it dry and crispy, some like it saucy.  But the tricky thing is to find the balance between the two and also to find the ratio of vinegar to soy sauce that is most pleasing to the eater.  The only ingredient that does not cause any disagreements is the garlic and lots of it!  Also, the method of cooking makes a difference to its appearance.  It can also be made into a pulled pork version.\n\n\n\nTonight, I decided to cook it in the oven to try and keep the shape of the pork.  The usual way is to sauté in a sauce pan and simmer until tender.\n\n1 Pork Shoulder Butt Steak, 3 inch pieces\n5 Tbsp Soy Sauce\n2 Tbsp Garlic, minced \nPinch of Kosher Salt\nGround pepper, to taste\nGarlic powder, to taste\nMSG (optional)\n5 Tbsp White Vinegar\nCooking oil \n\n\n\nI marinated the pork (pork shoulder butt steak) in 2 Tbsp garlic, 5 Tbsp Soy Sauce, pinch of kosher salt, ground pepper, to taste, garlic powder to taste and msg (optional).  Then, I cooked it in a baking dish lined with cooking oil.  After 15 minutes, I turned the meat over, and continued cooking.  I added the rest of the marinade and 5tbsp of vinegar and 1/2cup of water to make sure I have sauce at the end.  If you like it dry, you can omit the water, but just watch that it does not burn on you.\n\n\nNo matter what version you experience first or what your preferences is, it’s ALL good!  Now, is it the Philippine National Dish or is it Sinigang?!?!  That’s a topic for another post!  \n\nTill next time!  Cheers!  Health and Happiness, \n\nChristine",
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      "body": "I like to think of myself as an adventurous eater, someone that will eat something at least once as long as it’s not slimy and still moving!  My background is Filipina.  I have lived  in Canada for longer than I have lived in the Philippines (42 years).  I have been on a journey of assimilation, acculturation, to the Canadian ways, then reconnection to my heritage.  Fortunately, I did not lose the ability to understand Tagalog.  I have a challenge with speaking naturally and fluently, but can if the need arises.  Watching TFC (The Filipino Channel) has improved my spoken language.  \n\nI love to cook classic family favourites as well as new dishes from all over the world.  I will start by sharing family favourite dishes.  Now by family I mean my paternal side of my family.  In this post I will give a list of items that a basic Filipino pantry would consist of as if I was just moving in to a new home.\n\n10 pounds of Jasmine Rice\nOnions\nGarlic\nTomatoes\nSalt\nPepper\nGarlic Powder\nMSG\nAnatto seed or powder\nSoy Sauce \nOyster Sauce\nChicken broth powder (Knorr)\nBeef broth powder (Knorr)\nGround Pork\nGround beef\nBeef Blade Steak\nPork Butt Steak\nThinly sliced beef chuck\nChicken\nSalmon \nMilk Fish\nDried Fish\nFish Flakes\nSardines\nCanned pineapple\nEvaporated Milk\nCondensed Milk\nCoconut Milk\nCoconut Cream\nPowdered Milk\nCooking Oil\n\nStay tuned, my next post will be a recipe post:  Pork Adobo\n\nHappy to be back.  I was sick over the Christmas season.  Looking forward to a wonderful 2018!",
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      "title": "Making Polvoron is more FUN when you make it together!",
      "body": "During the holidays I like to bake up a storm.  When the kids were younger, I would bake at least 12 different cookies or squares.  I would also give my baked goodies as hostess gifts etc.  I have found, though that most people now are being more conscious of health and I certainly do not want the goodies to be left around in the New Year.  A few years ago I remember even wanting to throw it out when the New Year arrived, so I would not get tempted.  So now I bake less.\nI stick to the absolute favourites and classics.  Shortbread, butter tarts, chocolate chip cookies, butterscotch fudge.  The Filipino favourite that I make a special effort to make is Polvoron, a powdered cookie carefully wrapped in colourful tissue paper. \n\nFirst thing you need to do is toast the flour in a pan.  We used 4cups of flour.  Stir constantly on medium heat.  It will seem like nothing is happening, but soon you will start to smell the flour is getting toasty and lightly brown. \n\n\nYou will need to let it cool.  While that is happening, you can combine the other ingredients.  Nido powdered milk is by far the best milk powder to use.  It really reminds me of my childhood in the Philippines.\n\n\n\n\n![E356D435-FA42-4826-92AC-C644F682BC63.jpeg](https://steemitimages.com/DQmNo7F8ZU3uBnPw9oJ8L5dUGheUD7YA5GaQnFyuACRGt1X/E356D435-FA42-4826-92AC-C644F682BC63.jpeg)\n\nThis year, I had to get a new polvoron molder.  \n\n\n![0652F554-F902-4360-865D-7FA5A1C759B3.jpeg](https://steemitimages.com/DQmQ8SQXXy4cKwKB4r3y62z9DaGuwmjZjL1CBPsNj9zKrs8/0652F554-F902-4360-865D-7FA5A1C759B3.jpeg)![01498581-9674-452D-83D0-EDFC3470A923.jpeg](https://steemitimages.com/DQmVXUQd11JmqUivg1vXf543CWrgAnm8WJyxoTHuop66McG/01498581-9674-452D-83D0-EDFC3470A923.jpeg)\n![9A54FB55-1152-4359-8401-D96E4CEA4712.jpeg](https://steemitimages.com/DQmeij4PBquyHBNvyT99tcE66BXPiTm6fjmenHeJ6BdM7mo/9A54FB55-1152-4359-8401-D96E4CEA4712.jpeg)\n\nMy sister happened to have one.  We doubled the recipe.  It made 50 pieces.\n\n\nMy middle daughter wanted to learn how to make polvoron, so she came over.  We had such a wonderful time.  The photos are courtesy of my daughter.  Thanks Charlene!\n\n![DF040361-E2CD-4926-95BF-F38CEA65EA47.jpeg](https://steemitimages.com/DQmWcXiitcAY7eybNjEE6CuXTuFmxw7EMhH16LfE7ndaWuL/DF040361-E2CD-4926-95BF-F38CEA65EA47.jpeg)\n![8C4AF977-4A19-4260-8DB3-97319ECB2ACA.jpeg](https://steemitimages.com/DQmRitw2p3hTPww8mpJcxP5wkK7ZmaKMCoDGLBqTmeepvxe/8C4AF977-4A19-4260-8DB3-97319ECB2ACA.jpeg)\nHere is the recipe that we followed.  You can find it here.  \nhttp://www.pinoycookingrecipes.com/polvoron.html",
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      "body": "During the holidays I like to bake up a storm.  When the kids were younger, I would bake at least 12 different cookies or squares.  I would also give my baked goodies as hostess gifts etc.  I have found, though that most people now are being more conscious of health and I certainly do not want the goodies to be left around in the New Year.  A few years ago I remember even wanting to throw it out when the New Year arrived, so I would not get tempted.  So now I bake less.\nI stick to the absolute favourites and classics.  Shortbread, butter tarts, chocolate chip cookies, butterscotch fudge.  The Filipino favourite that I make a special effort to make is Polvoron, a powdered cookie carefully wrapped in colourful tissue paper. \n\nFirst thing you need to do is toast the flour in a pan.  We used 4cups of flour.  Stir constantly on medium heat.  It will seem like nothing is happening, but soon you will start to smell the flour is getting toasty and lightly brown. \n\n\nYou will need to let it cool.  While that is happening, you can combine the other ingredients.  Nido powdered milk is by far the best milk powder to use.  It really reminds me of my childhood in the Philippines.\n\n\n\n\n![E356D435-FA42-4826-92AC-C644F682BC63.jpeg](https://steemitimages.com/DQmNo7F8ZU3uBnPw9oJ8L5dUGheUD7YA5GaQnFyuACRGt1X/E356D435-FA42-4826-92AC-C644F682BC63.jpeg)\n\nThis year, I had to get a new polvoron molder.  \n\n\n![0652F554-F902-4360-865D-7FA5A1C759B3.jpeg](https://steemitimages.com/DQmQ8SQXXy4cKwKB4r3y62z9DaGuwmjZjL1CBPsNj9zKrs8/0652F554-F902-4360-865D-7FA5A1C759B3.jpeg)![01498581-9674-452D-83D0-EDFC3470A923.jpeg](https://steemitimages.com/DQmVXUQd11JmqUivg1vXf543CWrgAnm8WJyxoTHuop66McG/01498581-9674-452D-83D0-EDFC3470A923.jpeg)\n![9A54FB55-1152-4359-8401-D96E4CEA4712.jpeg](https://steemitimages.com/DQmeij4PBquyHBNvyT99tcE66BXPiTm6fjmenHeJ6BdM7mo/9A54FB55-1152-4359-8401-D96E4CEA4712.jpeg)\n\nMy sister happened to have one.  We doubled the recipe.  It made 50 pieces.\n\n\nMy middle daughter wanted to learn how to make polvoron, so she came over.  We had such a wonderful time.  The photos are courtesy of my daughter.  Thanks Charlene!\n\n![DF040361-E2CD-4926-95BF-F38CEA65EA47.jpeg](https://steemitimages.com/DQmWcXiitcAY7eybNjEE6CuXTuFmxw7EMhH16LfE7ndaWuL/DF040361-E2CD-4926-95BF-F38CEA65EA47.jpeg)\n![8C4AF977-4A19-4260-8DB3-97319ECB2ACA.jpeg](https://steemitimages.com/DQmRitw2p3hTPww8mpJcxP5wkK7ZmaKMCoDGLBqTmeepvxe/8C4AF977-4A19-4260-8DB3-97319ECB2ACA.jpeg)\nHere is the recipe that we followed.  You can find it here.  \nhttp://www.pinoycookingrecipes.com/polvoron.html",
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      "title": "Passing down a family tradition:  Making Polvoron",
      "body": "During the holidays I like to bake up a storm.  When the kids were younger, I would bake at least 12 different cookies or squares.  I would also give my baked goodies as hostess gifts etc.  I have found, though that most people now are being more conscious of their health and I certainly do not want the goodies to be left around in the New Year.  A few years ago I remember even wanting to throw it out when the New Year arrived, so I would not get tempted.  So now I bake less.  I stick to the absolute favourites and classics.  Shortbread, butter tarts, chocolate chip cookies, butterscotch fudge.  The Filipino favourite that I make a special effort to make is Polvoron, a powdered cookie carefully wrapped in colourful tissue paper.\n\n\n![D05A2A8A-59DE-4094-85AD-1EFFFC2B22AD.jpeg](https://steemitimages.com/DQmZpm5iPDvbTAvotr1wtaeBuhYZZiPj9S8b7vwkuhyWLRT/D05A2A8A-59DE-4094-85AD-1EFFFC2B22AD.jpeg)\n\nFirst, you must toast the flour until it is lightly browned.  At first, it will seem nothing is happening and you might find it odd to be toasting flour, but soon you will start to smell it toasting!  So good!\n\n![D39414B0-AF5B-451B-BD61-6AAC91990963.jpeg](https://steemitimages.com/DQmNo7F8ZU3uBnPw9oJ8L5dUGheUD7YA5GaQnFyuACRGt1X/D39414B0-AF5B-451B-BD61-6AAC91990963.jpeg)\n\nYou must cool the toasted flour.\n\nWhile it is cooling, combine the rest of the ingredients.  \nNido Milk Powder \nSugar \n\nCut tissue paper wrappers.\n\nWhen flour is cool, combine with the others dry ingredients and strain so that all the lumps will disappear.\n\nMelt butter.  Add it to the dry ingredients.  Mix well until combined. You are now ready to mold it.\n\nThis year, I had to get a new polvoron molder.  My sister happened to have one.\n\n![ABD7536A-9ECC-4A35-BC99-F7D4104890AF.jpeg](https://steemitimages.com/DQmQ8SQXXy4cKwKB4r3y62z9DaGuwmjZjL1CBPsNj9zKrs8/ABD7536A-9ECC-4A35-BC99-F7D4104890AF.jpeg)\n\n![E7FDEE27-6C6F-491F-A98F-0788DBA16E16.jpeg](https://steemitimages.com/DQmVXUQd11JmqUivg1vXf543CWrgAnm8WJyxoTHuop66McG/E7FDEE27-6C6F-491F-A98F-0788DBA16E16.jpeg)\n\n\n\nMy middle daughter wanted to learn how to make polvoron, so she came over.  We had such a wonderful time.  The photos are courtesy of my daughter.  Thanks Charlene!\n\n\n![AF7B1583-1822-42F0-951A-2E229BB1190F.jpeg](https://steemitimages.com/DQmWcXiitcAY7eybNjEE6CuXTuFmxw7EMhH16LfE7ndaWuL/AF7B1583-1822-42F0-951A-2E229BB1190F.jpeg)\n\n\nHere is the recipe that we followed.  You can find it here.  This recipe was doubled and made 50 pieces.\nhttp://www.pinoycookingrecipes.com/polvoron.html\n\n\n\n\n![688B1980-13BB-43CA-80BE-7B0EDB9E1BDE.jpeg](https://steemitimages.com/DQmRitw2p3hTPww8mpJcxP5wkK7ZmaKMCoDGLBqTmeepvxe/688B1980-13BB-43CA-80BE-7B0EDB9E1BDE.jpeg)\n\n\n\nMORE Christmas treats in my next posts!  Stay turned!",
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      "title": "Making Polvoron is more FUN when you make it together!",
      "body": "During the holidays I like to bake up a storm.  When the kids were younger, I would bake at least 12 different cookies or squares.  I would also give my baked goodies as hostess gifts etc.  I have found, though that most people now are being more conscious of health and I certainly do not want the goodies to be left around in the New Year.  A few years ago I remember even wanting to throw it out when the New Year arrived, so I would not get tempted.  So now I bake less.\nI stick to the absolute favourites and classics.  Shortbread, butter tarts, chocolate chip cookies, butterscotch fudge.  The Filipino favourite that I make a special effort to make is Polvoron, a powdered cookie carefully wrapped in colourful tissue paper. \n\nFirst thing you need to do is toast the flour in a pan.  We used 4cups of flour.  Stir constantly on medium heat.  It will seem like nothing is happening, but soon you will start to smell the flour is getting toasty and lightly brown. \n\n\nYou will need to let it cool.  While that is happening, you can combine the other ingredients.  Nido powdered milk is by far the best milk powder to use.  It really reminds me of my childhood in the Philippines.\n\n\n\n\n![E356D435-FA42-4826-92AC-C644F682BC63.jpeg](https://steemitimages.com/DQmNo7F8ZU3uBnPw9oJ8L5dUGheUD7YA5GaQnFyuACRGt1X/E356D435-FA42-4826-92AC-C644F682BC63.jpeg)\n\nThis year, I had to get a new polvoron molder.  \n\n\n![0652F554-F902-4360-865D-7FA5A1C759B3.jpeg](https://steemitimages.com/DQmQ8SQXXy4cKwKB4r3y62z9DaGuwmjZjL1CBPsNj9zKrs8/0652F554-F902-4360-865D-7FA5A1C759B3.jpeg)![01498581-9674-452D-83D0-EDFC3470A923.jpeg](https://steemitimages.com/DQmVXUQd11JmqUivg1vXf543CWrgAnm8WJyxoTHuop66McG/01498581-9674-452D-83D0-EDFC3470A923.jpeg)\n![9A54FB55-1152-4359-8401-D96E4CEA4712.jpeg](https://steemitimages.com/DQmeij4PBquyHBNvyT99tcE66BXPiTm6fjmenHeJ6BdM7mo/9A54FB55-1152-4359-8401-D96E4CEA4712.jpeg)\n\nMy sister happened to have one.  We doubled the recipe.  It made 50 pieces.\n\n\nMy middle daughter wanted to learn how to make polvoron, so she came over.  We had such a wonderful time.  The photos are courtesy of my daughter.  Thanks Charlene!\n\n![DF040361-E2CD-4926-95BF-F38CEA65EA47.jpeg](https://steemitimages.com/DQmWcXiitcAY7eybNjEE6CuXTuFmxw7EMhH16LfE7ndaWuL/DF040361-E2CD-4926-95BF-F38CEA65EA47.jpeg)\n![8C4AF977-4A19-4260-8DB3-97319ECB2ACA.jpeg](https://steemitimages.com/DQmRitw2p3hTPww8mpJcxP5wkK7ZmaKMCoDGLBqTmeepvxe/8C4AF977-4A19-4260-8DB3-97319ECB2ACA.jpeg)\nHere is the recipe that we followed.  You can find it here.  \nhttp://www.pinoycookingrecipes.com/polvoron.html",
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