Self Sufficient Living with K

Self Sufficient Living with K From garden to table

Mula sa bakuran, diretso sa kusina! Walang tatalo sa bango ng fresh tanlad. 💚Nasubukan niyo na bang mag-tea gamit ang sa...
30/05/2026

Mula sa bakuran, diretso sa kusina! Walang tatalo sa bango ng fresh tanlad. 💚

Nasubukan niyo na bang mag-tea gamit ang sariwang tanlad, o mas gusto niyo ito sa ulam?

Low budget backyard fence para sa mga makukulit na kapitbahay nating baka at kambing. Hindi man pang-malakasan ang tibay...
24/05/2026

Low budget backyard fence para sa mga makukulit na kapitbahay nating baka at kambing. Hindi man pang-malakasan ang tibay, basta ang mahalaga... bawal ang trespassing! 🐐🚫🐂

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19/05/2026

Garden Edition Part 37: Building a backyard fence

18/05/2026

Garden Edition Part 36: Building a backyard fence

13/05/2026

Garden Edition Part 31: Building a backyard fence

Cravings ngayong tag-init 😋🥵
19/04/2025

Cravings ngayong tag-init 😋🥵

(Companion Planting) Mga kaibigan ng KAMATIS 🍅
12/04/2025

(Companion Planting) Mga kaibigan ng KAMATIS 🍅

LAING recipeIngredients3.5 oz taro leaves dried6 cups of coconut milk, thinly sliced2 cups coconut cream1/2 cup shrimp p...
11/04/2025

LAING recipe

Ingredients
3.5 oz taro leaves dried
6 cups of coconut milk, thinly sliced
2 cups coconut cream
1/2 cup shrimp paste bagoong or balaw
5 to 7 pieces red chilies
1 piece onion sliced

Instructions
1. Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let it boil.
2. Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking to the bottom of the cooking pot.
3. Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. You can gently push the leaves down so that it can absorb more coconut milk.
4. Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for 10 minutes.
5. Pour the coconut cream into the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes.
6. Transfer to a serving plate. Serve.
7. Share and enjoy!

NILAGANG BAKA recipe𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬⁣2 lbs. beef sirloin, cubed⁣2 bunches baby bok choy or pechay⁣1 piece cabbage⁣6 pieces Sa...
07/04/2025

NILAGANG BAKA recipe

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬⁣
2 lbs. beef sirloin, cubed⁣
2 bunches baby bok choy or pechay⁣
1 piece cabbage⁣
6 pieces Saba banana, halved⁣
4 pieces baking potato, quartered⁣
1 piece white onion, halved⁣
4 stalks celery, chopped⁣
1 piece star anise optional⁣
4 cups beef broth⁣
4 cups water⁣
Salt and pepper to taste

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬⁣
1. Combine the water and beef broth in a large cooking pot. Bring to a boil.⁣
2. Add the onion, star anise, and celery. Reduce the heat to medium.
3. Cover the pot and continue to boil for 20 minutes.⁣
4. Remove the onion, star anise, and celery from the boiling liquid using a skimmer or a strainer. You can discard these ingredients.⁣
5. Add the beef. Simmer for 60 to 90 minutes or until the beef becomes tender. You can add more water if necessary.⁣
6. Put in the saba banana and potatoes. Cook for 10 minutes.⁣
7. Add the bok choy and cabbage. Sprinkle salt and pepper. Stir.⁣
8. Cover and turn the heat off. Let the pot stay with the cover on for 2 to 5 minutes to cook the vegetables.⁣
9. Transfer to a serving bowl. Serve. Share and enjoy!

BUKO PANDAN recipe𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬⁣20 ounces young coconut strips⁣250 ml Nestlé All Purpose Cream⁣150 ml Nestlé Carnation Con...
05/04/2025

BUKO PANDAN recipe

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬⁣
20 ounces young coconut strips⁣
250 ml Nestlé All Purpose Cream⁣
150 ml Nestlé Carnation Condensada⁣
½ cup cooked sago pearls optional⁣
2 cups water⁣
3 ounces powdered gelatin⁣
½ lb. pandan leaves⁣
¼ cup sugar⁣
½ teaspoon buko pandan flavoring

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬
1. Boil water with pandan leaves for 15 minutes, then remove the leaves. Stir in sugar, gelatin, and buko pandan flavoring until dissolved.
2. Cool the mixture in a mold before refrigerating until firm.
3. Combine young coconut strips, condensed milk, cream, and cooked sago pearls. Chill until thickened.
4. Cut the gelatin into cubes and mix with the creamy mixture.
5. Serve in platters or cups, optionally topped with vanilla ice cream. Enjoy!

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