Hosted a baby shower for our good friend Joyce last November 18, 2018. We are all excited to be part of this wonderful event.  Husband and I are such a good team; he is in-charge with the games and I in-charge with decorations and foods.  I think we did a good job putting all of this for Dave and Joyce.  Guests had fun and definitely enjoy all the games that my husband put together. 

Celebrating our Filipino Festival dba Philippines Independence Day " is an annual festival held  annually in Salt Lake City, Utah. This event is going on now for 6 years. Festival or  "Fiesta" means; an event marked by festivities or celebration. This is to showcase our traditional dance, foods and culture and to keep it alive for the next generation. Pinoy ROCKS!!!!

Special Thanks to the following:
SPONSORS:
DIAMOND SPONSOR: Zions Bank
GOLD SPONSORS: Skin Works School of Skincare; @Dakine Grindz Hawaii-Filipino Restaurant & Food Truck:
SILVER SPONSOR: Windermere Real Estate Utah
BRONZE SPONSOR: Luxe Beauty Day Spa; Archies Academy School for Barbers; PEPSI CO.
FIESTA COMMITTEE SPONSORS: Incredible Dwellings Home & Floral; M & R Productions Events & Entertainment: Dinah Olino REALTOR; Kitchen Love Catering: Majestic Reiki With Mary Joyce; Micah Roquiero REALTOR
EXHIBITORS & FOOD VENDORS: Melle Moreno w/ Intercap Lending; Marife Tayactac McCall w/ Little Mars Creations; Kirsten Rivera w/ KNR Creative; Sonia Teston; Cherie Barton w/ Rocky Mountain Family Fire; Jacob w/ Clear Insurance Solutions; Will Thomas w/ Parliament Marketing; Dyria Vazquez & Erica Paz; Boutique YiYi; Archie's Barbershop; Teo & Clarissa Celestino w/ Better Body Systems & C3 Physical Therapy; Leilani Bugtong w/ DaKine Grindz Food Truck; Rene Lao w/ Kubo Express; Rebecca Villejo w/ Mama's Cook House; Arlyn Pace w/ Arlyn's Kitchen; Leilani Halverstadt w/ Snowie Cones
DONORS: Eleanor Ramirez; Rowena Suyeyoshi; Rhochelle Roquiero; Rocelyn Walker; J Gregg Hawthorne; Jen Treadway; Carmie Diamse; Jacqueline Ferreira; Teena Jensen; Susie Mau; Winnie Morin; Linda Buchman; Seon Restaurant; doTERRA; LHM; Megaplex Theatres; Utah’s Hogle Zoo; Deer Valley Resort; Utah Jazz; Agnes Higley; Kenny Miyawaki
VOLUNTEERS:
Jeannie Solomon; Fe Dorig; Grace Byrne; Zeth Summers; Winnie Morin; Jacqueline Bunyi Ferreira; Kenny Miyawaki
SPECIAL THANKS TO OUR COMMITTEE: Marc & Regina Mercado; Dinah Olino; Emily Miyawaki; Roy Flores; Boying Mayor; Derek & Mae Quirante; Joyce Hawpe; Matthew Roquiero; Micah & Rhochelle Roquiero
To the First Filipino Festival of Utah 2019 KING & QUEEN, Mr & Mrs Paul and Jennifer Jensen.
To KTalk AM Radio 1640 (Paul Jensen) and ABC4(Rosie Nguyen) for giving us the opportunity to advertise our Festival
TO ALL THE GUESTS PERFORMERS:
Bands: PostCard Rail Band; Jam1 Band; Mayor's Office Band
Dance Groups: KPEU, GracieLou Cultural; Leo Hone; Lei of Stars Sisters; Fil-Am Dancers; Castillo Sisters
Singers/Rappers
DivisionX; Nikki Navio; Teresita Malabey; Russell De Jesus; Zia Ray Brown, Nina Peterson; Rowena Merkley; Imay De Jesus; Ruby Red Plasigue; Joseph Buenaflor; Roland Fernandez
To All the contestants of Cooking Contest & Karaoke Singing Contest. And to the Judges. You all contributed to the success of the Filipino Festival of Utah. MARAMING SALAMAT PO!

Behind the scenes. We are so blessed and lucky to be featured on ABC4 UTAH (today July 23, 2019) through the help of our good friend Rosie Nguyen she got us a spot to promote the FILIPINO FESTIVAL that will be held this Saturday July 27, 2019 at the Legacy Event Center in Farmington, UT. Kudos to all the committees who put all their effort, time and dedication to make this happened. 

June 8, 2019 when they BOTH said I DO to one another. To the newlywed thank you for trusting KITCHEN LOVE CATERING to cater your beautiful wedding. Congratulation Mr. and Mrs Bolen. Tom remember happy wife happy life. Enjoy the new life in the PHILIPPINES and wishing you all the happiness in this world.

Filipinos love to celebrate anything big or small. So when my good friend and mare Jeannie  passed her US Citizenship test and attended her U.S. Citizenship ceremony, we decided to eat at Tres Hombres Grill and Cantina to celebreate. This a Mexican restaurant located at 3298 Highland Dr, Millcreek, UT 84106. After our simple lunch celebration we decided to grab a desserts at Délice Bakery & Café  located at 2747 State St, Salt Lake City, UT 84115. We are very satisfied of what we ate. But most of all the bonding we had together. Friends that eat together, stay together. CONGRATULATIONS JEANNIE!

I love to cook and make good food for my husband. So, one night I made a BRAISED LAMB SHANK with MASHED POTATOES. I told I him, I don't need to bring you to a fancy restaurant to eat gourmet foods if I can make you gourmet foods out from my kitchen. The good thing of this dish is you can make ahead of time. Just reheat in the oven 400 degrees for about 30 minutes till the meat temperature is 165. Here is my recipe for my BRAISED LAMB SHANK. ENJOY!!!
​ 
DINNER FOR 2
PREPPING TIME: 15 MINUTES
COOKING TIME: 3 HOURS
INGREDIENTS:
2 PCS LAMB SHANK
2 ONCES OLIVE OIL (DIVIDE INTO TWO)
4 ONCES RED COOKING WINE
1 ONCE PARSLEY FINELY CHOPPED (DIVIDE INTO TWO)
 2 ONCES DICED ONION
4 ONCES DICED CARROTS
4 ONCES DICED CELERY
2 SPRIG OF THYME
2 CLOVE DICED GARLIC
6 ONCES TOMATO PASTE
1 - 32 OZ. (2LB.) (907g) BEEF BROTH OR BEEF STOCK
SALT AND GROUND BLACK PEPPER TO TASTE             
 
FOR THE SEASONING FLOUR (USE TO DREDGE THE LAMB):
1 CUP ALL PURPOSE FLOUR
1 TABLESPOON ONION POWDER
1 TABLESPOON GARLIC POWDER
1 TABLESPOON SALT
1 TABLE SPOON BLACK GROUND PEPPER
 
COOKING INSTRUCTIONS:

1. WASH AND PAT DRY THE LAMB SHANK WITH PAPER TOWEL.
2. IN A BOWL COMBINE THE; ALL PURPOSE FLOUR, ONION POWDER, GARLIC POWDER, SALT AND BLACK PEPPER. MIX ALL THE INGREDIENTS, DREDGE THE LAMB SHANK AND SET ASIDE.
3. PREHEAT OVEN TO 400 DEGRESS.
4. PREHEAT A MEDIUM SHALLOW PAN IN A MEDIUM HIGH HEAT WITH 1 ONCES OLIVE OIL TO HIGH HEAT AND BROWN THE LAMB SHANK ALL SIDE. ONCE IS DONE, TAKE OUT FROM PAN AND SET ASIDE. ADJUST THE FLAME TO MEDIUM LOW HEAT. USING THE SAME PAN THAT YOU USE TO BROWN THE LABM, ADD THE REMAINING OF THE OLIVE OIL AND SAUTEE ONION TILL IS TRANCULLENT ANOUT 2 MINUTES.
5. ADD THE GARLIC, CELERY AND CARROTS SAUTEE FOR ABOUT 2 – 3 MINUTES.
6. ADD THE TOMATO PASTE AND SAUTEE FOR ABOUT 5 MINUTES.
7. ADD THE RED WINE TO DEGLAZE IT AND SIMMER FOR ABOUT 3 – 4 MINUTES THEN ADD THE BEEF STOCK, THYME AND THE PARSLEY SIMMER FOR ABOUT 5 MINUTES. TURN OFF THE GAS STOVE.
8. ON STEELESS STEEL BAKING PAN 9”X12”2-1/2 PLACE THE LAMB SHANK, SLOWLY POUR IN THE STOCK/SAUCE MIXTURE. COVER WITH ALUMINUM FOIL, COOK IT IN THE OVEN FOR ABOUT 3 HOURS. BRAISE THE LAMB SHANK EVERY 1 HOURS. ADJUST SEASONING TOWARD THE ENDS (30 MINUTES BEFORE FINISH COOKING.
9. ONCE IS COOK TAKE OUT FROM THE OVEN AND SERVE IT WITH MASHED POTATO OR JUST IT SELF AND GARNISH WITH THE REST OF THE PARSLEY. PAIR WITH YOUR FAVORITE WINE.

 
NOTE: IF YOUR PAN IS SAVE FOR OVEN YOU CAN USE THAT INSTEAD JUST ADD THE LAMB SHANK ON THE SAUCE AND SIMMER IN THE OVEN FOR 3 HOURS. BRAISED THE LAMB EVERY HOUR.

The first time I made this it was a failure. I used the wrong flour, I kinda bomb out tho. But doesn't mean I have to give up with my experimentation. Remember what they always said, try and try until you succeed, definitely I did for the second time. SAPIN - SAPIN is one of the native Filipino cuisine. A very colorful layered delicious dessert topped with LATIK or toasted coconut flakes. This dessert is made of glutinous rice, coconut milk and sugar. 

Ingredients:
For the batter:
1 Bag Glutinous Rice Flour(16oz, 1lb)
2 Cans Coconut Milk 13.5 fl oz (400ml)
1 - 1/4 Cups Granulated Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Pandan Extract + 1/4 Teaspoon Green food coloring
1 Teaspoon Purple yum ube flavor
1 Teaspoon Mango Extract or Jack-fruit Extract 
3 Tablespoon unsalted butter for greasing the 10"x2" round pan

Cooking Instructions:
* Get ready your steamer for cooking.
1. In a mixing bowl combine all the ingredients. Whisk it till smooth, then divide the batter into four.
2. Add the flavoring into each portion. Note: You can use any color or flavor you desire. 
3. Grease the pan with unsalted butter.
4. Pour in the first batter (note: is up to you which color first).
5. Steam it for 15 minutes.  To test if the batter is done use a toothpick or skewer. Poke the batter with a toothpick or skewer. Once it comes out clean that means that you can pour the next layer of batter.
6. Once cooked, leave in the steamer for 30 minutes.
7. Take out from steamer let it cool down for 1 hour.
8. Unmold it and place it in a serving tray topped with the latik.

Latik:
2 Cans Coconut Milk 13.5 fl oz (400ml)
Pour in the coconut milk into sauce pan and simmer in medium low-heat till coconut curdle and turn into light dark brown it should look like bits size. Once cook strain the oil and set aside.
NOTE: If you're not comfortable to make the latik the easy way to do it is too toast a 1/2 cup of Flaked Coconut Sweetened till it turn to lightly dark brown.

Homemade dip with fresh fruits perfect for snacks or potluck to share with family and friends when having a barbecue. FYI my chica Rita taught me how to make this delicious dip. You can serve with your favorite fruits your desire. I just give a twist a bit by adding the fresh mint and chopped candid walnut.

For the dip ingredients:
1 - 12 oz (340g) Cool Whip Original
1 - Cup Strawberry Yogurt 
1 - Cup Vanilla Yogurt
3 - leaves fresh mint chopped
1/2 - Cup Candid Walnut chopped - for garnish 

In a bowl mix all the ingredients (except the walnut) make sure incorporate all the ingredients together. The mint will add refreshment into the dip.  Transfer into a serving bowl garnish with the chopped walnut and mint.

This Lechon Pork Belly is brined for 3 days and baked for 6 hours. For so many times I made this I finally satisfied with the outcome. As they said try and try till you succeed. And that's what exactly  I did, never give up till I get it perfect. 

Ingredients:
9 - 10 lbs Pork Belly Slab, skin on

For the brine:
2 chicken bouillon
1 bunch Parsley
1 stalk Rosemary
1 stalk Sage 
1 stalk Thyme
6 Bay leaves 
1 head garlic - crushed
1 lemon grass - cut in half
6 stalk green onions
2 Tablespoons Peppercorn
1 cup granulated sugar
1 cup salt
15 cups water

Stuffings:
1 cup garlic - finely chopped
3 stalk lemon grass - cut in half
1/2 cup green onions
2 Tablespoons Sage - finely chopped
2 Tablespoons Rosemary  - finely chopped
2 Tablespoons Ground Black Pepper
​
Wash:
Fresh Milk

Dipping sauce:
1/2 cup apple sider vinegar
1/2 cup soy sauce
Salt and Ground black pepper to taste
1 - 2 thai chili (or more depends how spicy you prepare)
1/2 cup granulated sugar
2 tablespoons diced shallots
4 cloves diced garlic

Instructions:
1. Make sure to wash the pork belly and pat dry with paper towel
2. In a big pot, put the water, chicken bouillon, Parsley, Rosemary,  Sage, stalk Thyme, Bay leaves, garlic, lemon grass, green onions, Tablespoons Peppercorn,  granulated sugar and salt.
3. Boil and simmer for 10 minutes to release the flavor from the herbs and dissolved the sugar and salt. Turn off and let it cool.
4. In a shallow pan submerge the pork belly with the brine, cover and put in refrigerator for overnight or longer for best result.
5. Preheat oven for 375 degrees. Prep the pork belly, wash in running cold water and pat dry with paper towel. 
6. In a clean and dry surface place the pork belly and place the stuffing; garlic, rosemary, sage, green onions and the lemon grass.
7. Roll the pork belly and secure it with twine.
8. Using a roasting pan with a rack, place the pork belly in the middle, brush it with fresh milk and cover with foil. Baked for 4 hours.
9. After 4 hours pull out from the oven take out cover, brush it with fresh milk and baked it for another 2 hours uncovered. Continue cooking it till skin is crispy. 
10. One is cook give pork belly a 10 minutes to rest before serve it. You can serve it with your favorite dipping sauce.