Now, I think that's huge... and a valid excuse for being MIA.
You might wonder why I skipped writing about dinner no. 1 and 2. Well, I'd like to honor the request of the donors that they remain anonymous. But for dinner no. 3, two of my friends stepped up to the plate and I'd like to thank Vel and Vivian and, of course our hubbies, for doing the project with me.
Vel is a pediatrician by profession but she runs a lifestyle blog called Life & Home at 2102. She wrote about the fundraiser in her post last week, so I invite you to hop over to her blog and see all her beautiful setting and the details about the event. Here's a glimpse of the elaborate setting but click here to see more.
|One of the elaborate settings that Vel prepared.|
Now for the menu, I designed a repertoire inspired by Filipino daily meals. I featured common Filipino comfort food and changed it up a bit. Thankfully, the guests loved everything about the spread.
So before my family and I park our boots and head out to somewhere where we could wear our flip flops, I thought that for the next few posts, I should share some recipes I designed for my fundraisers. For starters, here is a simple recipe for
Lemongrass Bulalo Broth with Zucchini Shavings
2 lbs pig's feet, chopped
2 lbs beef shank// bulalo
1/2 c salt (you could adjust it as you go)
3 tbsp of fish sauce
3 tbsp of fermented fish (bagoong isda)
1 bunch of lemongrass (bruised)
1 bunch of green onions
1/2 can pineapple chunks
2 tsp of annato powder
2 thumb size yellow rock sugar
Shreds of meat from the beef shank tossed in hoisin sauce
Clean the pigs feet and beef shank on running water. Fill a pot with water. Submerge the pig's feet and beef shank. Cover the pot and let it boil. (rapid boil is good as it removes all the impurities of both the pig's feet and beef shank)
Discard the water. Clean the pot and clean the pig's feet and beef shank. Now fill up the pot again. Put all the broth's ingredients together including the cleaned pig's feet and beef shank. Let it simmer (I would suggest not to rapid boil this time). Cook until the meat fall off from the bones. This process takes about 3 hours.
How to assemble:
Pour the broth (use a strainer to remove all the tiny bits). Place the shredded meat (tossed in hoisin sauce). Add the zucchini shavings. Top it with toasted garlic and chopped cilantro.
Your guests will love this new twist that I made with our old bulalo.