My First Painting Exhibit

In May 2008, i had my first painting exhibit at Duta Gallery in South Jakarta, Indonesia.
I was so nervous that day because i hadn’t seen where my paintings were placed by the curator.When i arrived at the venue, i was so shocked when i saw my pink butterfly painting at the entrance of the gallery. I who thought that my paintings were not good. I had little confidence at that time since i was still a beginner.
But lo and behold, they did homage to my painting by putting it at the entrance.

My Pink Butterfly
By Tenette Peralta-Racho

As the evening progressed, i became more confident as a painter.I saw people admiring my work of art. And with that, i knew what i had to do – Praise God for the talent He has given me.
Allow me to share with you some of the photos taken during the event.

Minestrone

Recipe & Photo Courtesy of Bubut Sarao

Minestrone
½      kg chicken bones
½      kg beef bones
¼      kg sirloin or any lean beef, diced
3       qt water
1       medium onion, sliced
2       T sugar
3       T vinegar
2       t peppercorn
2       bay leaf
2       t salt
1       t pepper
1       medium carrot, diced
1       medium potato, diced
½      c macaroni
1       c cabbage, sliced into strips
2       stalks onion leeks, chopped
1       c zucchini, diced
100   g green beans, diced
½      c sweet peas
1       (368 ml) Del Monte tomato sauce
100   g chickpeas
          Parmesan cheese, grated
·        Put the first 9 ingredients in a pressure cooker and boil for 15 minutes.  Discard the bones, peppercorn and bay leaf.  Season with salt and pepper.
·        Transfer to a large casserole. Let it boil.
·        Add the carrot, potato and macaroni. Continue boiling then simmer until tender.
·        Add all other ingredients and simmer a few more minutes.
·        Serve in individual bowls and sprinkle with grated Parmesan cheese.

Chicken Macaroni Soup

Recipe Courtesy of Bubut Sarao

Chicken Macaroni Soup
½      kg chicken backbones
8       c water
1       t salt
2       T butter
5       cloves garlic
1       medium onion, chopped
1       small carrot, cut into thin strips
1       medium potato, cut into thin strips
1       t salt
1       T fish sauce
¼      t pepper
1       (158 ml) can evaporated milk
1       c cabbage, shredded
25     g cheese, grated
·        Place chicken bones in a medium casserole with 8 cups water and 1 teaspoon salt. Boil until chicken is tender. Take the chicken meat then discard the bones. Set aside the broth.
·        Melt butter then sauté garlic and onion. Add the carrots and potatoes. Season with salt, fish sauce and pepper.
·        Pour in the broth and let it boil. Simmer until vegetables are cooked then add the milk. Continue simmering for 2 minutes then add the cabbage. Turn off the fire.
·        Serve hot in individual bowls.  Sprinkle with grated cheese.

Sukiyaki

Sukiyaki
1       T butter or margarine
4       cloves garlic, crushed
1       medium onion, sliced
¼      kg beef, sukiyaki sliced
¾      c Kikkoman soy sauce
¼      c Mirin
4       c water
½      c carrots, sliced
1       c pechay baguio, coarsely shredded
2       pcs tokwa, cubed
¼      t MSG (optional)
          eggs (if desired)
·        Melt butter in a saucepan. Sauté the garlic and onion. Add the beef and cook until browned. Add the Kikkoman, Mirin and water. Bring to a boil then simmer until beef is tender.
·        Add the carrots and cook until tender crisp. Then add the pechay baguio and tokwa and MSG.
·        Serve hot in individual bowls and drop 1 egg in each bowl if desired. Stir well.

Recipe Courtesy of Bubut Sarao

Crispy Crablets

Recipe & Picture Courtesy of Bubut Sarao

Crispy Crablets

¼      kg crablets, washed and drained
½      t ginger, crushed                                                      
1½    t garlic, crushed
1½    t Chinese rice wine
¼      t paprika
¼      t pepper
¼      salt
¼      t  MSG (optional)
1/2              c cornstarch
·        Mix all ingredients except the cornstarch. Marinate for 15 minutes.
·        Coat the crablets with cornstarch.
·        Deep-fry in hot oil. Serve immediately with spicy vinegar dipping sauce.