Back to business, an order for a day.

It was a beautiful day when I woke up last Friday. My phone suddenly beeps, and when I open it I get a message from one of my friends. She is ordering Biko and Pansit in a bilao ( a circular basket) for dinner. I quickly get out of bed after I read it. I thank God business is knocking at the door. After everything was done in household chores I went to the market to buy the ingredients.

It was lunchtime when I arrived home, took my lunch, and rested for a while. It was already 2:30 in the afternoon when I decided to prepare the order. I still remember the days when business was on track before. Never had the time to take a rest due to so many orders. I hope before the year ends I will be back on track.

Biko with Yema toppings
I first prepare my ingredients for biko because it takes time to cook and bake it.
here are the ingredients:
1 kilo of glutinous rice
1/4 kilo of brown sugar
4 cups of coconut milk
violet food color and flavoring

For the Yema toppings:
3 eggs separate the yolk and white
1 can condense milk

_{Coconut Milk}

_{Glutinous rice}

Procedure:
wash the glutinous rice and cook it as if you cooked regular rice. Once it is done, In a pan pour the coconut milk and add brown sugar. Stir it continuously until it becomes not too sticky. Add the food coloring and the cooked glutinous rice into the coconut milk mixture and continue stirring until all the liquids evaporate. I also put food flavoring to enhance the ube flavor. Set the flame to low heat and see to it that it will not burn the mixture. Turn off the flame when it is done. Transfer it to a greased pan and flatten the top.

_{coconut milk and sugar mixture}

In a separate bowl beat the egg yolk and the condensed milk. Cooked it for about 7 minutes with continuous stirring until sticky and the mixture was separated from the pan.

Let us make Yema

_{egg and condense milk mixture}

_{cooked yema for toppings}

Pour the yema into the cooked sticky rice and see to it that you cover everything. Place the biko with yema toppings into the oven and bake it for 15 minutes or until the yema topping turns brown. Let it cool before transferring it into a bilao.

_{Biko with toppings into the oven}

_{Done baking,}

Let's cook Pansit
This is just the usual pansit fresh with a twist.

_{our very own pansit}

Ingredients:
1/2 kilo fresh miki
1/4 kilo pansit canton
1/2 kilo fresh veggie mix
1/4 kilo pork
salt, pepper, beef cubes
water
2 eggs boiled
garlic, onion, spring onion
oil soy sauce

Procedure:
In medium heat put oil into the pan, and place the fatty part of the pork for 2 minutes. Set aside, on the same oil put the garlic and onion, and add the fatty part of the pork and the lean part. mix with salt and let it cook for 2 minutes, add soy sauce and after a minute add water. Bring it to a boil and put beef cubes season it with salt and pepper until you reach the desired taste. Put the pansit canton and simmer for a minute then add the mix of fresh miki and veggies. simmer it for 2 minutes and turn off the flame.

I forgot I had only one bilao so I decided to put the pansit on the tray, top it with spring onion, and arrange the hard-boiled egg which I sliced into thin portions. I waited for the sticky rice to warm so I could transfer it into the bilao. After everything was transferred I packed it on a cling wrap and waited for the owner to get her order. Of course, I clean and wash everything that I use. It was 5:30 p.m. when she got the order and had good feedback that night.

It was a tiring yet fulfilling afternoon knowing I had done something worth it. I hope this is the beginning of a beautiful comeback of my business. I hope you learn something from me today. Till the next blog have a nice day everyone.

Note: All pictures are taken with my own phone and transfer it to my laptop.