For the patola soup, I prepared the bola-bola by mixing ground porkloin, shrimp (shelled and minced), minced onion, kinchay, egg, grated carrots, and salt and pepper. I divided the mixture into two, one for the bola and the other for siomai. Firstly, I sauteed garlic and onion, then added chicken or pork stock. I let it boil then dropped the bola-bola. When the bola-bola is cooked (for about 5 min), I added the patola, misua, and put some spring onions and diced carrots to give the soup some color.

For the second half of the mixture, which I used for siomai, I wrapped it in a molo wrapper. Inspired by “Pao-Tsin” (my hubby’s favorite), I fried the siomai. Served the siomai with fried garlic, fried chili, and toyo-mansi.

For last week’s dessert, I baked the magic bar and nutty choco fudge. It both tasted good and were easy to do! Though the magic bar wasn’t that perfect because the bottom part crumbled, it still tasted good, sticky and not too sweet. For the nutty choco fudge, hubby loved it because of its moistness that melts in your mouth…mmmmm….i can’t wait to have another bite….mmmm

The onion rings and calamares were also a success. It’s my first time to cook onion rings, and boy, it was perfect! The mayo garlic dip I made also tasted good. You’ll need 1/2 c mayonnaise, 2 tsp vinegar or lemon, water, lots of minced garlic, and salt and pepper. Just mix all of it and add enough water until you get the desired consistency.

Haaay, i think that’s it for now.