It’s payday, the perfect time to treat ourselves, especially with the ever-changing weather in the Philippines. For fans of traditional Pinoy desserts , there’s now a new twist to enjoy your puto bumbong . Carmina ordered’ Wendy's Philippines ’ latest offering—the Putobumbong Frosty —available in two sizes: 6oz for 87.85 pesos ($1.49) or a tub for 125.35 pesos ($2.12). She opted for the tub, skipping the smaller size entirely. The classic puto bumbong, made from purple sticky rice with grated cheese and latik sauce , gets an upgrade in Wendy’s version, which adds leche flan , rice crispies, and creamy vanilla frosty. A sweet treat perfect for those with a sweet tooth. Carmina preferred it served separately, as the puto bumbong is hard and chewy to eat. I guess I’m just used to having it without ice cream. That’s just my preference—others might enjoy it as it is. NOT SPONSORED. Check out my channel where you can find my videos at Carmina Lifestyle YouTube Channel ...
For our second day of our new year Manang V decided to cook escabeche which sometimes is called sweet and sour fish. You can use any type of fish it can be with a bone or fillet whichever is available in your area. Escabeche is a colorful dish which represent what day it is Manang V's birthday a celebration of desire to cook something new for our meal. Escabeche Recipe Ingredients: 1 - Fresh Fish (clean inside and outside) Salt 1 Bell pepper (slice thinly into strips) 1/4 Cup - Vinegar 1 - Carrot (peel and slice thinly) 1/4 Cup - Ginger (peel and slice thinly) 1 - Onion (peel and slice thinly) 4 - Garlic Cloves (minced) 2 - Tbsp. - Ketchup 1 - Tbsp. - Cornstarch (dissolve in 1/2 cup water) Preparing the Fish: Season the fish with salt inside and outside set aside Cooking Instructions: In a pan while hot add small amount cooking oil fry fish cook both sides place on a rack to strain the oil on the fish and set aside. In a separate pan add small amount cooking oil when hot add garli...