I love going to the grocery store, especially on weekdays when it’s not crowded – it’s kind of a happy place for me. And it’s true that whether you’re a working mom or a full-time mom, a trip to the grocery is not a chore, it’s a getaway! That’s why when you find that matches all your needs, from Papa Alfredo Olive Oil, Southdale Farm Butter, Sun Harvest Jam, Veneto Italian Water, Brewtime Tea, and Red Peak Australian wine and even Aquabliss, BacAttack and Vitapet at the sweetest deals, you know you’ve stuck gold.
This month of March, Shopwise and Mommy Mundo have partnered for our best grocery trip yet. The series of events called Shopwise Homewise Moms. The event featured cooking demo of new recipes as well as empowering talks about different motherhood challenges as well as sharing of life hacks.
Sabrina Go the author of http://www.sinfullysabrina.com, shared her new recipes : Adobo Sushi and Ube, Mango and Cheese Crepes. We were able to try her adobo sushi and ube, mango and cheese crepes, definitely an easy to prepare and perfect for our kid’s bento-baon.
- Rinse the Japanese rice and drain. Repeat until water runs clear.
- Cook in the rice cooker.
- While Japanese rice is warm from the rice cooker, mix the cooked rice, sugar and rice wine vinegar until rice cools.
- Lay a nori wrapper on top of your bamboo mat. Get some rice and start patting it down gently on the nori wrapper, covering more than half of the wrapper, leaving a bit of space on the top part (away from you).
- Spoon some of the adobo creating a horizontal line an inch from the bottom of the rice layer.
- Take your bamboo mat from the bottom and roll like a cigar, making sure that the adobo is tucked in nice and neatly. Try to roll as tight as you can. Dampen the top sheet of your nori wrapper to seal your roll. Repeat.
- Slice 1-inch thick pieces and top with garlic bits. serve with adobo sauce for dipping.
- In a blender, combine flour, sugar, salt, milk, eggs and butter (Optional : Ube extract).
- Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
- Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
- Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed).
- Whip the cold cream cheese until loosened. Add the powdered sugar and ube extract, whipping until incorporated and smooth.
- Add the heavy cream and ube jam until light and fluffy.
- Carefully fold in small cubes of cheese and diced dried mangoes. Set aside and chill.
- Place Ube-mango filling in crepes, fold,top with fresh mangoes, dust with powdered sugar and serve.
Ms. Minnie Jumaquio, the mompreneur behind Snug-a-Hug, sharing her experience juggling career and motherhood with help of some mom-hacks she’s picked up along the way.
It was a fun-filled event, there were a lot of prizes given, raffle draws and exciting games. I really enjoyed the Shopwise Mommies fun bingo game wherein we were able to socialize with other mommies and daddies at the event.
Thank you Shopwise and Mommy Mundo for the new recipes and mommy hacks. We were also given takehome goodies and luckily, this happy buntis won one of the major prizes. Yay!