My Future

My greatest dream is to finish my course and help my family. I will be a Policeman in the future.

Story of my life.

The story of my life is not that much interested, but these are the details.

First I should start in introducing my self, my name is RENEL JAN V. CABASAG born in December 31, 1995. The story of my life starts the day I was born.When I was a child I am a kind of children that (lasangan,buloyagun,gahi ug ulo). Thats why I can always receive a wonder (bunal,kusi,kulata). When I grow up I started my high school life.That time I encounter a lot of different people. My grandmother and grandfather took good care of me,because my mother and father are both  evaporate.hahaha.. They work from other place to sustain our daily needs. Until the time comes I felt something different,oh my God I am in love.weeee??. I wont for get my experience in my high school days,because you will experience the 1st love and first broken heart.But many people tells me that,it is part of our life. Until I reached college,my 1 year in studying in college I can that it was good.One time I went in the disco,but someone gapabikil on me.Then it comes in a point that I punch him two times in the face and knock him out. My family knows about the news what Ive done,thats why they are so angry with. Then I decided to stop my study because I was hurt also what they say to me. After a year came back to school,because I realize that it was my fault. During my high school days I have a girlfriend, and I love her so much.Our love story reached in 4 years,many struggles came but still were still together. Sad to say but the time has come,my love was gone.Because I meet a new girl that where I found my happiness. For me usik jud ang 4 years but I rather let her go than hurting her so badly. Maybe were not for each other, but until now were still girlfriend because I don't know how to tell her that my feelings to her was gone already. I know that what im doing now is a big wrong.But time comes I can fixed this all. I ganna say that im sorry..thats all thank you:(:(

My expectations from new President in the Philippines.

  I expect the next president to alleviate or ease the hardships we are suffering by showing his skills in leading our people to prosperity. 
I do not expect him to have all the solutions at once to fix the country’s lingering problems, but all of six years is already ample time.  He should be righteous and godly. He should be instrumental in cleansing the nation of poverty, graft and corruption, and incompetent leaders. He will bring order, peace and prosperity.  I expect our next president to have his platform of government carried out to its full meaning and intent.  I expect him to fulfill his platform. These are: to lead and to serve the people and do away with trapo politics; strengthen agriculture as a base of nation’s economy; upgrade the educational system to empower the people; work for genuine peace and order; upgrade the nation’s defense capability; be a model of nationalism and patriotism. I expect the next president to be magaling at matalino, decisive at may sariling isip. 

The reason why I choose maja blanca, suman sa lihaya, and bibingkang galapong.

1. I choose this 3 Filipino Native Delicacy because until now a days I can still eat this kind of food.
2. All this 3 kinds of food are delicious.
3. This is also originally Filipino food.

Bibingkang Galapong

Ingredients:

4 eggs, well beaten

2 cups coconut milk

1 cup sugar

1/4 cup melted margarine

2 cups rice flour

2 tablespoons baking powder

1/2 teaspoon salt

1/4 cup coco cream,

1/4 cup sugar for topping

Procedure:

1. Add sugar to beaten eggs.

2. Combine salt and flour; add to egg mixture.

3. Add melted margarine, coconut milk, and baking powder.

4. Pour into banana leaf-lined mold.

5. Bake in 375 degrees Fahrenheit oven.

6. When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.

Suman sa Lihiya

Ingredients:

1 kilo malagkit na bigas (glutinous rice)

2 tsp lihiya (lye water)

prepared banana leaves

thin cotton strings

Condiments:

grated coconut

brown sugar

Latik

Procedure:

1. Cut or separate banana leaves into two sizes (all approximates) – one 9 x 11-inch size and the other 5 x 5-inches.

2. Soak the glutinous rice in water for about 1-2 hours.

3. Drain and mix in the lye water.

 It should turn yellowish (this would depend on the strength of the lye water), if not add more lye water a little at a time until it turns yellowish.

 Mix well.

4. Put the big sized leaf lengthwise on a working surface – topside down.

 Then put the smaller one on top of it – topside up and aligned either same as the bigger piece or positioned with the one of the corners pointing to the narrow side of the bigger piece.

5. Place about 3 tablespoonfuls of the glutinous rice mixture on the smaller piece of leaf.

6. Grab the 2 long sides of the bigger piece and bring them together.

 Fold or roll that side to enclose the rice (about 3 half-inch folds).

 It is now long and narrow shaped.

7. Fold about the lower 1/4 of the parcel towards the center.

8. While firmly holding the folded end of the parcel, put it upright and tap it on the table to pack in the rice and if need be add more rice through the open end.

9. Fold the top end towards the center.

 You should have a parcel about 5 x 2-inches in size.

10. Make another one of roughly the same size.

11. Pair these two with the folded sides together.

12. Using thin cotton strings, tie the two ends together tightly.

13. Place the assembled pieces in a big pot and add enough water to cover the suman.

14. Bring to boil and bring down heat to low and simmer for about 1 1/2 hours.

15. Serve warm or cold with grated coconut and sugar.

Cooking Latik:

1. Add 2 Tbsp sugar and pinch of salt to a 400 ml can of coconut milk in a wok or pan (preferably non-stick).

 Stir until sugar and salt is dissolved.

2. Bring to boil then lower heat and simmer until it renders oil and sediments (the latik) start to stick to the bottom.

3. At this point watch it very closely and stir it frequently (it burns easily) and fry the sediments until golden brown.

4. Remove from oil with slotted spoon.

 Serve with the suman.

My favorite Filipino Delicacy

Maja Blanca

Ingredients:

½-cup cornstarch

½-cup white sugar

2-cups coconut milk

coconut cream from 1 grated coconut

Procedure

Coconut cream:

1. Extract coco cream and coconut milk from the grated coconut.

2. Place grated coconut in a muslin bag wrung out of warm water.

3. Twist the open end and squeeze out the coco cream without adding water.

4. Set aside for cooking Latik.

Coconut milk:

1. Add three portions of warm water and squeeze the bag of grated coconut with every addition of water.

2. Cook coco cream in a frying pan over medium heat until oil and latik form.

3. The latik should have a delicate, golden yellow color and must not be burnt.

4. Transfer latik into a cool dish separate from oil or further heating will turn the latik to darker shade.

5. Blend cornstarch and sugar thoroughly in a 1-quart bowl and add ¼-cup of coco milk.

6. Boil the rest of the coco milk in a 2-quart saucepan.

7. Add the cornstarch-sugar mixture, stirring with a wire whisk until it boils.

8. Hold for 2 minutes to attain a cooked flavor of the starch.

9. Pour while hot into two oiled cereal dishes.

 Cool completely.

10. Cut into pie wedges.

 Garnish each piece with latik.

11. Serve hot or chilled.