The last time I was in Magic Farms (sometime like two week-ends ago) with my fiancé, Rica was simply a busy and a much needed trip. I always get excited every time we go to the farm because there’s always something new and something to look forward instead of soaking ourselves with the “laid back” life here in Davao. In the farm, I feel productive and more energized. I sometimes feel that I simply belong there. In the farm, being laid back is a façade for it seriously entails a lot of hard work and determination to exist there. That’s why; whenever we’re there – it’s not only pure vacationing or money spending or act like aristocrats and “hacienderos” …it’s more of having participation and contribution to the bigger picture of things.
Anyways, Rica and I decided to leave Davao on a Thursday night to arrive Mambatangan early morning. We intended to be there a day earlier for us to catch Burpie Sarraga -- who is currently having her culinary studies in ISCAM and was going back to Manila on Friday afternoon after having a week long vacation in the farm and a great sister. Apparently, the bus driver drove too fast; we arrived there earlier as expected. It was during the "wee hours" of the day, the crows were still sleeping and the place was all jet black. We were grateful for Burpie (struggling with insomnia) for waking up Jun (Bambina’s fiancé) to request to pick us up in the highway. Thanks to you guys!
Moving on, as soon as we got to the main house, Burpie welcomed us in the front door. As soon as we entered the house, I immediately noticed the long wooden table filled with dry and wet ingredients calling me.
“Unsa imo himuon Burp? (What you making Burp?)” I curiously asked.
“Sansrival geng!” Burpie uttered.
“ATAY! Tudlu-a ko bih aron kakapa na ko ani pagbalik namu Dabaw (LIVER! Teach me so I can copy it when I get to Davao)” I persistently asked her.
“O bah! (Sure thang!)” Burpie answered shortly and went on with another topic.
We arrived there at 430 a.m., toked up a little bit and went through the next 4 hours with a lot of stories, MANUAL beating of egg whites to make meringue and a whole lot of baking and power napping. Four days ago, I did my first-ever SANSRIVAL. It was pretty home-style which needs a lot of cost cutting with the ingredients but all in all, it was simply a good start!
Now I understand the value of measurements…hehehe… Cheers!
SANSRIVAL
* Meringue
* Pounded cashew and walnuts
* Butter icing
* Powdered sugar
* Vanilla
* Almond syrup
1. Make meringue.
2. Place meringue on a non-stick tray or simply grease an ordinary tray with lard and line wax paper on it. Place meringue on top of the tray about 1.5 inch thick.
3. Preheat oven and cook meringue for 1 hour at 135 Degrees Celsius.
4. Remove from oven when meringue is golden brown.
5. While still hot, remove meringue from tray and cut it in half to have a double layer cake. (Number of layer depends on you)
6. Now put one layer first then spread an ample amount of butter icing on top of it. Sprinkle with pounded walnuts and cashews.
7. Put another layer and cover top and sides of trimmed 'SANSRIVAL' with the remainder of the cream mixture. Sprinkle with pounded cashew and walnuts.
8. Put in the Freezer to chill.
9. Serve after an hour.
Anyways, Rica and I decided to leave Davao on a Thursday night to arrive Mambatangan early morning. We intended to be there a day earlier for us to catch Burpie Sarraga -- who is currently having her culinary studies in ISCAM and was going back to Manila on Friday afternoon after having a week long vacation in the farm and a great sister. Apparently, the bus driver drove too fast; we arrived there earlier as expected. It was during the "wee hours" of the day, the crows were still sleeping and the place was all jet black. We were grateful for Burpie (struggling with insomnia) for waking up Jun (Bambina’s fiancé) to request to pick us up in the highway. Thanks to you guys!
Moving on, as soon as we got to the main house, Burpie welcomed us in the front door. As soon as we entered the house, I immediately noticed the long wooden table filled with dry and wet ingredients calling me.
“Unsa imo himuon Burp? (What you making Burp?)” I curiously asked.“Sansrival geng!” Burpie uttered.
“ATAY! Tudlu-a ko bih aron kakapa na ko ani pagbalik namu Dabaw (LIVER! Teach me so I can copy it when I get to Davao)” I persistently asked her.
“O bah! (Sure thang!)” Burpie answered shortly and went on with another topic.
We arrived there at 430 a.m., toked up a little bit and went through the next 4 hours with a lot of stories, MANUAL beating of egg whites to make meringue and a whole lot of baking and power napping. Four days ago, I did my first-ever SANSRIVAL. It was pretty home-style which needs a lot of cost cutting with the ingredients but all in all, it was simply a good start!
Now I understand the value of measurements…hehehe… Cheers!
__________________________________________________
SANSRIVAL
* Meringue
* Pounded cashew and walnuts
* Butter icing
* Powdered sugar
* Vanilla
* Almond syrup
1. Make meringue.
2. Place meringue on a non-stick tray or simply grease an ordinary tray with lard and line wax paper on it. Place meringue on top of the tray about 1.5 inch thick.
3. Preheat oven and cook meringue for 1 hour at 135 Degrees Celsius.
4. Remove from oven when meringue is golden brown.
5. While still hot, remove meringue from tray and cut it in half to have a double layer cake. (Number of layer depends on you)
6. Now put one layer first then spread an ample amount of butter icing on top of it. Sprinkle with pounded walnuts and cashews.
7. Put another layer and cover top and sides of trimmed 'SANSRIVAL' with the remainder of the cream mixture. Sprinkle with pounded cashew and walnuts.
8. Put in the Freezer to chill.
9. Serve after an hour.
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