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Thursday, December 8, 2016


Aahh, soup. My son and I love soup. If we had our way, we would eat soup at least thrice a week. But, alas, my husband needs his rice so we rarely have soup. We can only have it during lunch time when it's just the two of us. Here is one soup recipe that my 3-year old liked.

You need:

kani (fake crab), sliced into bite size pieces
frozen shrimp
4 cups fresh milk
onion, diced
red capsicum, chopped
water or chicken broth
if using plain water, 2 chicken cubes
canned corn kernels
4 tablespoons butter
1 tetra brick Nestle cream
1/3 cup flour
dried parsley
In a bowl, mix together a little bit of each- salt, pepper, ginger powder, nutmeg, cinnamon and allspice 

Let's do this!

Melt the butter in a pot. Add the onions and cook until translucent. Add the capsicum. Add the flour and blend, cooking for 2-3 minutes. Be sure to cook the flour to avoid that raw flour taste. Whisk in the broth or water. Add the cubes if using water. Add the milk and stir. Let this simmer until steamy. Add the cream. Add the corn, shrimp and kani. Mix and cook for 3 minutes or more, depending on how big your shrimps are. Add the parsley and seasoning mix. Taste and adjust seasoning as needed. 


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Wednesday, December 7, 2016



One of our friends in Toys R Us commented that she didn't like the mechado she ate for lunch. She said it wasn't delicious and so she was not satisfied. I had a tray of beef ribs in the freezer and so I decided to make some mechado. Please note though that my version does not have liver spread. I don't know if you can still call it mechado without that but what the heck. It was still delicious!

You need:

beef ribs
potatoes
carrots
frozen peas
red bell pepper
1 medium pack Del Monte tomato sauce
1 tablespoon tomato paste
salt and pepper
2 beef cubes
water
garlic
onions
dark soy sauce
bay leaf
water

Let's do this!

I used my multicooker for this dish but you can cook it on the stove top.

I first boiled the meat in some water, black peppercorns and bay leaf. I cooked the meat until tender, about 3-4 hours on 160C. Be sure to remove the scum.

I got the meat and drained the water as well as the peppercorns and bay leaf. I sauteed some garlic and onions. Then in went the meat to brown. I added the vegetables (carrots, potatoes, peas and red capsicum). I cooked those for 1 minute.

Add the tomato sauce and tomato paste. Stir. Add some water (1-2 cups) and 2 beef cubes. Stir to combine. Add a tablespoon of dark soy sauce and pepper. Let this mixture boil then lower heat to 140C and cook for 30 minutes. Taste and adjust seasoning.

Be sure to check the liquid level every now and then as the mixture might dry up. Enjoy with freshly cooked rice!




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Friday, November 25, 2016



I have been in a cooking funk lately that's why the blog has been quiet. I have a lot of backlog posts but I just don't have the energy to write posts and publish them. We have been very busy with homeschool, school activities, dealing with sickness and helping out my mom with her bazaar. Today is a quiet day and so I decided to write some posts.

You know me, I hate wasting food that is why I recycle ingredients and dishes as much as I can. I think this was a sweet beef dish that I chopped up and turned into fried rice. The ingredients are simple and the method,even simpler.

You need:

leftover meat dish, chop up the meat into small pieces
cabbage, sliced
chopped garlic
seasoning of your choice or you can use the sauce from the meat dish which was what I used here
oil
cold rice
pepper

Let's do this!

Heat some oil in a wok. Add the garlic and cook until fragrant. Add the meat and heat through. Add the cabbage slices and cook for a minute. Add the rice and break up the clumps. I break up the clumps using my hands before I pour them into the wok. Mix. Add the sauce from the meat dish and mix well, coating each grain of rice. Taste. Adjust seasoning if required. Season with pepper. 

That's it! You have a complete dish in under 10 minutes!
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Friday, November 11, 2016


This is a really yummy snack. I tried another crunchy waffle snack from another brand but I didn't like it very much so I didn't have high hopes for this. But, I was in for a wonderful surprise. This was really good...so good that my son and husband demolished 90% of it. There were only a few pieces left after merienda. 


I like that this is chocolatey without being overly sweet. It's more like a dark chocolate waffle which my son really likes. The crunch is just right too. It's really addicting, I tell you! This snack (or breakfast to-go) is available at S&R. 

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Thursday, November 10, 2016


The choice of fish is very important in this dish. I made the mistake of using asuhos fillets. It's very fishy or malangsa. Try other fillets instead.

You need:

fish fillets
one bar of Korean tofu (you can use any type of tofu), cut into cubes and fried
spring onions, cut into 1" long slices
minced garlic
2 tablespoons soy sauce
1 tablespoon rice vinegar
half a teaspoon oyster sauce
a teaspoon of sugar
salt and pepper
ginger powder or matchstick slices of fresh ginger
oil

Let's do this

In a wok, heat some oil. Add the garlic and cook until fragrant. Add the fresh ginger if using. Add the fish and cook to your desired doneness. Add the tofu.

In a bowl, mix the soy sauce, rice vinegar, sugar and oyster sauce together. Add about 2-3 shakes of ginger powder if using. Mix well. Pour this mixture in the wok. Mix. Taste. Add salt if needed. Season with pepper. Add the spring onions and cook for 30 seconds. Serve with rice. 


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Wednesday, November 9, 2016


This recipe is like sweet and sour chicken but without the sour and more on the sweet side. It looks pretty blah on the photos but that's because all the color was buried underneath the chicken. It's pretty tasty so don't mind the color.

You need:

chicken breast fillets, I used about 2 
salt and pepper 
cornstarch
2 eggs, beaten
canola oil
red bell pepper
1 small pouch of pineapple tidbits, drained

1 cup pineapple juice
1/2 cup brown sugar
2 heaping tablespoons soy sauce
minced garlic
1/2 tablespoon cornstarch

Let's do this!

Preheat the oven to 190C. 

Season the chicken with salt and pepper. Cut them into bite-sized pieces. 

Place the cornstarch in a shallow plate. Dip chicken in cornstarch and then in the egg mixture and then back into the cornstarch.

Heat the oil in a large skillet. Oil should be enough for deep frying. Cook the chicken until brown. Transfer the chicken into an ovenproof dish. Add the chopped/sliced red peppers.

In a bowl, whisk together the pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Add the pineapple tidbits. Pour this over the chicken and mix so that everything is coated with the sauce. Bake for 1 hour. Mix the chicken up a bit every 15 minutes to coat them in the sauce. 

I served this with some edamame because I wanted some vegetables and that's the only thing we had that night. 

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Tuesday, November 8, 2016



My son likes hanging out with me...well because he doesn't have a choice! Haha! But kidding aside, he really likes being in his mama's company. We like reading together, playing together, watching TV, etc. Sometimes even when his dad is around, he still likes to be with me. I don't bring my son with me to the kitchen as it's very tiny, hardly any space at all but one afternoon, we were both bored and I asked him if he wanted to cook dinner with me. He said yes and here's the result of that one afternoon of cooking.

This is kani fried rice. I did all the chopping and he did all the cooking on the stove. Yep, with supervision, of course. The ingredients are fairly simple. I just looked for leftovers and we got frozen mixed veggies and kani. I also added some pressed garlic (using a garlic press). Then I asked him to cook an egg. He cooked that egg you see in his plate all by himself. So proud of my little chef! He is only 3. He likes watching Chopped Junior and the Kid's Baking Championship. Well, he just likes watching the Food Network, period. I also added a sheet of nori because I like eating nori with fried rice.

Without further ado, here's the recipe.

Kani Fried Rice 

You need:

cold rice
frozen mixed veggies
kani (imitation crab), cut into rounds
chopped garlic
soy sauce
fish sauce
oyster sauce
salt and pepper
oil

Let's do this!

In a wok, heat some oil. Cook the garlic until fragrant. Add the frozen vegetables and cook for 2 minutes, stirring every now and then so that they won't burn. Add the kani. Don't worry if it falls apart. That's even better. Cook for a minute. Add the rice and break the clumps. We mashed them up with our hands to break the clumps even before dumping them into the wok. It's so much easier that way. 

In a bowl, mix together some soy sauce, fish sauce and oyster sauce. Measurements depend on your taste. Mix and add this to the rice. Mix the rice well. Taste. If it needs more salt, add salt. Then season with pepper. Mix. 

Serve with some fried eggs and some nori sheets. 


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Monday, November 7, 2016


Who loves S&R's rotisserie chicken? I know I do! It's just so flavorful and versatile. We normally have a ton of leftover chicken after a meal but I know just what to do with them. I cut them up into portions and freeze them. When I need some for a recipe, I just thaw a portion out. Here's one recipe you can make with some of that leftover chicken.

You need:

pasta, cooked according to package direction
shredded rotisserie chicken
cream of mushroom soup
cream
salt and pepper
a dash of nutmeg
dried or fresh parsley
olive oil
garlic
onions

Let's do this!

In a pan, heat some olive oil. Add some chopped onions and cook until translucent. Add the chopped garlic and cook until fragrant. Add the chicken and cook for two minutes. Pour the cream of mushroom soup and mix. Let this boil and then simmer for two minutes. Add some cream. Season with salt and pepper but taste first as most canned cream of mushroom soup are salty. Add a dash of nutmeg. Add the cooked pasta and mix well. Sprinkle some dried or chopped fresh parsley. Serve with your favorite ice cold drink. 
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