Monday, August 31, 2015



I found myself staring at a tray of pork menudo-cut and a big bitter gourd. What to do? I combined them and ended up with this dish. We love bitter gourd in our house so I like to find new ways of cooking it.

You need:


For the pork

Pork, menudo-cut
salt and pepper
cornstarch

For the rest of the dish

bitter gourd, prepared and sliced
garlic
onions
spring onions
oyster sauce
Chinese cooking wine
dark soy sauce
light soy sauce
water
sugar
cornstarch diluted in water

Let's do this!

Season the pork with salt and pepper. Dredge in cornstarch and fry in oil. Set aside. 

In a wok, saute the chopped garlic and onions. Add the bitter gourd. Cook the bitter gourd for a minute or two. Add about a tablespoon of Chinese cooking wine. In a bowl, combine dark and light soy sauce, some water, oyster sauce and sugar. Add this to the wok. Add the pork.Let simmer for about 3 minutes.  Add the cornstarch mixture and the chopped spring onions. Serve with rice. 
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Sunday, August 30, 2015


I usually have this dilemma by the end of the month or the week. I look at an almost empty fridge and then check my pantry for whatever is left. For this instance, I found a can of corned beef, 2 eggplants and a small chunk of squash. So, I mixed them all together and ended up with this dish which my son really liked. 

You need:

garlic
onions
eggplants, sliced into strips
squash, cubed
corned beef
water
salt and pepper

Let's do this!


Saute the chopped garlic and onions in a little oil. Add the corned beef and cook to your desired crispiness. Add the squash. Cook for 2 minutes. Add the eggplants and water. My family loves soupy dishes so I made this a soupy dish. Taste before seasoning with salt and pepper as the corned beef can be salty. Let the vegetables cook. I served this with rice and some Slers chicharon below. 



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Saturday, August 29, 2015



Well, why not? I had a bunch of leftover beans that I didn't want to go to waste so I added them to this dish. It worked. The beans were crunchy and added texture to the whole dish. This is a very simple recipe and if you want to try it, let's get on with the show.

You need:


Fried pork belly cut into serving pieces
garlic
onions
bagoong (fermented shrimp paste)
sliced green beans


Let's do this!

Saute the chopped garlic and onions in a little oil. Add the bagoong and green beans. When the beans are done, add the pork belly and coat with the sauce. Serve with hot rice. 
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Thursday, August 27, 2015



I used to really hate avocados because they just taste blah to me. I was probably eating all the wrong avocados. However, avocado is a super food. It's really good for the body so I started experimenting with it. For breakfast, I made these cheesy avocado toasts.

It's very simple.

You need


sliced bread
melting cheese
smashed avocado
honey

Let's do this!

Top the toasts with some melting cheese and pop in the oven until cheese melts or until the bread is a little bit crispy. When done, smother with some smashed avocados mixed with honey. Done!
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This dish was supposed to be composed of purely vegetables but I found a small bag of vermicelli in my pantry and decided to add them.

This recipe makes great use of leftover vegetables. If you want to try it, here's what you need;

some shrimps, cleaned, shelled with tails intact and deveined
carrots
Enoki mushrooms
woodear mushrooms or tengang daga (soak in water for 5 minutes and then drain)
cabbage
garlic
chicken broth
soy sauce
salt and pepper
optional: vermicelli

Let's do this!

Heat some oil in a wok and saute the chopped garlic. Add the carrots. Cook for 1 minute. Add the cabbage and mushrooms. Add the shrimps. When the shrimps are almost done, add some chicken broth, about 1/8 cup if not using vermicelli. If you are using then you need more. Season with soy sauce, salt and pepper. Add the vermicelli and let it cook.

Note: You can use the soaking water of the woodear mushrooms. I used it but the flavor was too overpowering. Next time I will ditch it.

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Wednesday, August 26, 2015


Sorry for the awkward photos lately as they are taken using my phone. Anyway, let's get on to today's show. This is a pork stew very similar to menudo. I was craving for some meat last Saturday and thought I'd cook the lonely tray of pork in the freezer.

You need:

pork
carrots
potatoes
red capsicums
garlic
onions
bay leaf
peppercorns
chili flakes
tomato sauce
fish sauce
2 pork cubes
water
oil
celery


Let's do this!


First, I boiled the pork pieces in water for 20 minutes. Remove and set aside.  In a pot, I sauteed some chopped garlic and onions then added the chopped celery and red capsicums. Then I added the vegetables. I cooked them for about 2 minutes then added the pork to brown them. Add the bay leaf. I added the 2 pork cubes, peppercorns, chili flakes and some water. The amount of water will depend on how much sauce you want. I let the water boil then lowered the heat to a simmer. I let this mixture simmer for 5 minutes. Then I added fish sauce and tomato sauce and let it simmer again for 15 minutes. Taste before serving to see if you need to add salt. Serve with rice.  
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Tuesday, August 25, 2015


So a while back I mentioned that my sister bought a waffle maker. She also got me a bag of dried cranberries from Malaysia. I thought I'd make some cran-choco waffles for Saturday's breakfast.

If you want to try this, here's what you need:

A small box of pancake mix (250g)
egg
2T vegetable oil
3/4c milk
1/4c chocolate chips
1/4c dried cranberries

Let's do this!


Mix all ingredients together but be careful not to over mix. Cook in a waffle maker. Serve with syrup and butter.

I also served this with some crunchy bacon and scrambled eggs with parsley.

This was our special breakfast last Friday as it was a holiday.
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Monday, August 24, 2015


Do you remember my chicken and dumplings a while back? I made too much dumpling dough so I thought I'd make some biscuits out of it. These are chocolate chip biscuits drizzled with honey.

They were okay. They were a little bland because the dough did not contain sugar. Next time I will try adding sugar. If you try the chicken and dumplings recipe and have some leftover dough, just add chocolate chips.
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Sunday, August 23, 2015



This, for me, is comfort food at its best. This was my dinner plate Wednesday night. It is composed of herbed rice, buttered potatoes with parsley and fried chicken steaks with gravy.

If you are salivating already, here's what you need.

Herbed rice

olive oil
butter
cold rice
a combination of herbs you like
chopped garlic
salt and pepper

Heat some olive oil and butter in a pan. Saute the garlic. Add the cold rice, breaking them up as you go. Season with the combination of herbs of your choice and season with salt and pepper. Done!

Buttered baby potatoes with parsley

butter
cooked baby potatoes and sliced into halves
parsley
salt and pepper

Heat the butter in a pan. Add the baby potatoes and sprinkle with chopped parsley, salt and pepper. Done!

Fried chicken steaks

This won't be easy as the two dishes above but the effort is well worth it. 

chicken breast fillet, pounded to flatten
milk
salt and pepper
eggs
Spanish paprika
flour
oil 
butter

I marinated the chicken fillets in milk for about 8 hours. 

Prepare your dredging station. One bowl should contain some whisked eggs and milk. A plate should contain some flour, salt and pepper and Spanish paprika. You need a third plate to put your dredged chicken in. 

Season the chicken with salt and pepper. Dredge in the flour mixture. Dip in the egg mixture and then return to the flour mixture. 

In a pan, heat some oil and butter. Make sure that the oil is not too hot and not too cold for the perfect chicken steaks. Make sure to remove excess flour from the fillets before frying them. 

Drain the fillets on paper towels. 

Gravy

Save the grease in the pan and transfer to a heatproof bowl. Return 1/4 cup of it to the pan and add some flour to make a roux. Whisk constantly and make sure that the flour is evenly distributed. I made the mistake of putting too much flour. If the mixture is too greasy, add more flour but little by little. Add some milk and continue whisking until you reach your desired consistency. Season with salt and pepper. 

Your ultimate comfort dinner is done! Now all that's left is for you to enjoy all your hard work. 

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Saturday, August 22, 2015


I didn't want to cook lunch last Thursday but I had a sudden craving for pancit. I also remembered that I still had a bag of enoki mushrooms that needed to be used ASAP. So, I made this quick pancit. How quick? You'll see.

You need:

2 packs of Nissin yakisoba noodles
one small square of pancit noodles (I think mine was Good Life brand)
2 pieces of shiitake mushrooms, sliced
half a small bag of enoki mushrooms, sliced and cleaned
some cabbage strips
one celery stalk, chopped
oyster sauce
soy sauce

Let's do this!

First off, you don't need the extra pancit. I just thought I'd add it so that I can have different textures. Also, my son is a pancit monster so 2 packs might not be enough for us. 

Cook the noodles separately as they have different cooking times. Set aside. 

In a wok, I poured one packet of oil from the yakisoba pack. I sauteed the celery and shiitake mushrooms for about 3 minutes. I then added the enoki and cabbage strips. Then I added the noodles. I used one packet of the seasoning because I was really craving for that beefy yakisoba taste. I also added some oyster and soy sauces. I skipped the other packet because it was too spicy for my son. However, I should have used the other oil packet because I felt that the pancit was too dry. 

Anyway, we both still liked the end result. It was quick and filling. 


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Friday, August 21, 2015


I love seafood! If I can, I will eat them every single day. However, they are expensive and I am allergic to them. I can eat them from time to time. I can deal with the itchiness associated with eating them. This dish was totally worth the scratches. 

You will need

oil
garlic
squid
onion
red and green capsicums
oyster sauce
fish sauce
brown sugar
coconut cream
crushed roasted peanuts
salt and pepper 

Let's do this!

Clean and prepare the squid. Set aside. 

In a wok, heat some oil. Saute the garlic and onions. Add the sliced capsicums. When the veggies are cooked, add the squid. Season with oyster sauce, fish sauce and sugar. Pour some coconut cream. Taste to see if you need to put more salt. Add pepper and top with the peanuts. This is a semi-dry dish so don't go crazy on the coconut cream unless of course you want some more sauce to drizzle over your rice. 





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Thursday, August 20, 2015


If you can recall, I was on a Japanese food trip. I bought a pack of Nori and ate it almost every day. I ate it for breakfast, lunch and dinner. Here's one of those breakfasts. 

This is a simple breakfast of fried rice, egg, ham squares and some nori strips. I really like this kind of breakfast. It's sweet, salty, savory, umami all in one! Just looking at the photo makes me crave for more. 

If you are stuck in a breakfast rut, try this. You are guaranteed to have a very filling start-of-the-day meal.

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Wednesday, August 19, 2015



Yesterday was the first time I tried making chicken and dumplings. I just couldn't find a simple recipe for dumplings. Thanks to Ree Drummond, I was finally able to make this dish.

Let's get started.

chicken (I used half a kilo of adobo cut chicken)
salt and pepper
olive oil
butter

carrots
celery
onions
chicken broth or in my case, 2 chicken cubes
water (skip if using broth)
turmeric

For the dumplings:
1 cup flour
1/2c yellow cornmeal
1 heaping tablespoon of baking powder
1 tsp salt
1/2 cup milk
1/2 cup cream


1/4 cup milk
1/4 cup cream
1 tablespoon flour

parsley

Let's do this!

Season the chicken with salt and pepper. In a wok, I added some olive oil and melted some butter. I browned the chicken in this mixture. Set aside. 

In the same wok, add the chopped onions, carrots and celery. Let them cook for about 3 minutes. Add the ground turmeric for some color. Pour 3-4 cups water and add the 2 chicken cubes. Stir. Add the browned chicken. Cover the pot and let it simmer for 20 minutes. 

Meanwhile, let's prepare the dumplings. In a bowl, sift together the flour, cornmeal, baking powder and salt. Add the milk and cream. Fold the ingredients together. Set aside. 

After 20 minutes, remove the chicken pieces from the top and shred the meat using two forks. Discard the bones and return the chicken meat, skin and all, in the pot. In a bowl, combine the remaining cream, milk and flour. Add this mixture to the pot. 

Drop teaspoons of the dumpling mixture into the pot. I made the mistake of putting big dollops and they became really big. Add some parsley.  Cover and continue to simmer for another 15 minutes. Turn off the stove and let the soup rest for another 10 minutes before serving. 

I am not a huge fan of slaving away in the kitchen for an hour or more but this dish was totally worth all my efforts. It was so delicious, so flavorful - a real comfort food. 

I would cook this again as my son really liked it. He ate all the veggies, dumplings and chicken in his bowl. I served this with some cold lemonade for him and a salad of mixed greens and sliced green grapes for me. 
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Tuesday, August 18, 2015


It has been increasingly hard to blog lately what with my son wanting to join in on everything that I do. My solution is to snap photos with my phone and write using my iPad. I do have a laptop which I prefer but it's such a hassle to use that whenever my son is awake. So, that's the reason why I have been incognito for the past several days. 

Moving on, last night was Quesadilla Night for my family. I prepared this simple shrimp quesadilla with a simple side salad with homemade honey-mustard dressing. 

You need:

tortilla
shrimps
red and green capsicums
onions
salt and pepper
Spanish paprika
tomato sauce
sugar
butter
cheese

Let's do this!

Shell and devein the shrimps. Chop them up. Chop up the onions and capsicums too. In a wok, heat up some oil. Add the onions. Wait for them to be translucent and then add the capsicums. Add the shrimps. Season with salt, pepper and paprika. Add a splash of tomato sauce. At this point, the mixture would be too acidic so add a little bit of sugar (according to your taste). You can skip it altogether as well. Let the mixture simmer for about 3 minutes then prepare the quesadillas. 

Lay a tortilla on your table. Top with some grated cheese. Next comes the shrimp mixture then top with some more cheese. Cover with another tortilla. 

In a clean pan, melt some butter. Add the prepared quesadilla and toast on both sides. Slice before serving. 

This was simple but very flavorful. I don't like red capsicums as they give me indigestion but I ate them all in my quesadilla. 

My tortillas look weird becuase they are actually pita pockets. They wouldn't open up their "pockets" that is why I used them like tortillas. 

I used a capsicum that was partly red and partly green to save on peppers. Hehe..

Now let's talk about the salad. My salad was just composed of mixed greens and chopped mangoes. For the dressing, I made it myself. In a mason jar, I just mixed together some honey, mustard, vinegar, salt and pepper and oil. Just regular vegetable oil. Cover the jar and give it a shake. This is my go-to dressing whenever I run out of the bottled ones. Actually, it's more delicious and cheaper too. My husband even loved it and he is not a fan of simple salads. I really need to learn how to make other dressings...

So, that was Quesadilla Night. I hope you enjoy your own Quesadilla Night too!
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Thursday, August 13, 2015


My son and I love Century's Pink Salmon. This is one dish that is simple to make but was enjoyed by my whole family. Try this dish if you are in a pinch.

You need:

cold rice
one can Century Pink Salmon
oil
eggs
salt and pepper
chopped green beans
shallot
ginger
garlic
scallions
fish sauce
rice vinegar
sugar
sesame oil

Let's do this!

Heat some oil in a wok. Crack two eggs in a bowl. Season with salt and pepper. Whisk.

Add the whisked eggs in the wok and scramble. Remove and set aside. 

In the same wok, add some more oil, Add the chopped shallots, minced ginger and garlic and finely diced green beans. Cook for 2 minutes. 

In a bowl, mix light soy, fish sauce, rice vinegar and a pinch of sugar together. Add some sesame oil. 

Add cold rice to the wok. Add the seasoning mixture. Mix. Add the scrambled eggs and flaked salmon. Season with salt and pepper. 

You can serve this with your favorite chili oil. I didn't. My son won't be able to eat it.  I also served this with some cucumber sticks for added crunch and freshness. 
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Wednesday, August 12, 2015


My sister gave me a tub of Egyptian dates from her Malaysia trip. I needed to use it up so this easy French toast has been making an appearance for breakfast. 



You need:


white bread (we remove the crust)
egg
milk
dates, chopped
honey
salt
butter

Let's do this!

In a bowl, beat egg and add milk. Season with a little salt. I use pink salt for more flavor. Mix well.

Dip the bread in this mixture. Meanwhile, melt some butter in a pan. Fry the bread.

Top with chopped dates and honey. Enjoy!




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Tuesday, August 11, 2015



Sorry for the terrible photo. I took the shot while I was cooking this dish. The lighting in our kitchen is pretty bad.

We love bitter gourd in our house. I know it's an acquired taste but it's really good for your health. If you want to try this dish, check this out.

You need


Bitter gourd, cleaned and sliced
beef strips (I used stroganoff cut)
garlic
some black beans (tausi)
Chinese cooking wine
sugar
dark soy sauce
light soy sauce
sesame oil
white pepper
water

Marinade:

cornstarch
oyster sauce
Chinese cooking wine
light soy sauce

Let's do this!

Marinate the beef in a bowl and set aside. Meanwhile, prepare the bitter gourd. 

In a wok, heat some oil. Fry the beef and set aside. 

Add more oil to the wok and saute the garlic. Add the black beans and cook for a minute. Turn the heat to high and add the bitter gourd. Add the wine, sugar, dark soy, light soy, sesame oil and white pepper. Mix well. 

Add some water if you want the dish to be more saucy. Salt as needed. Cover the wok and let simmer for a minute until the gourds are cooked. Serve with rice. 





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Monday, August 10, 2015

One afternoon I needed to cook something fast while my son was sleeping. It had to be quick and easy to prep and easy to reheat come dinner time. I came up with this:


This is a great vegetarian dish. Actually, this was inspired by my SIL who is semi-vegetarian. I was chatting with her when I came up with this idea. I took a break from our chat to cook this. She was surprised that I finished so fast. 

If you wanna make this dish, here's what you need.

oil
Eggplants, sliced into strips
snake beans
red bell pepper
garlic
some water
soy sauce
oyster sauce
salt and pepper
sugar

Let's do this!

Since this is a stir-fry, it's best to use a wok. Heat some oil. Saute the garlic. Add the sliced red pepper when the garlic is almost done. Add the eggplants. Cook for 2 minutes then add the snake beans. Pour some water, about 1/4 cup to steam the vegetables. Turn the heat to high and cover. Cook for one minute and then add the soy sauce, a tablespoon of oyster sauce, sugar, salt and pepper. Let the mixture simmer until the vegetables get cooked. Serve with rice. 

In the photo, I still had some leftover crab fried rice. It was the perfect combo. 

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Sunday, August 9, 2015



My version looks really lame but I have a good explanation for it. This would have been way better with the addition of chili oil, you know, the ones you put in your siomai. But, that's too spicy for my little boy so I omitted it.

If you want a child-friendly version of crab fried rice, here it is.

You need:

oil
minced ginger
minced garlic
rice
white pepper 
fish sauce
soy sauce
Chinese cooking wine
salt
beaten eggs, about 2 
cooked crab meat
chopped spring onions (I was out so this version did not have it)

I also served it with some vegetarian chicharon and calamansi.

Let's do this!

Heat the oil in a pan. Saute the ginger first and then add the garlic. Add the cooked rice and mix well. 

Season with white pepper, fish sauce, soy sauce, cooking wine and salt. Mix well.

Spread the rice evenly on the pan and add the beaten eggs. Stir until all the rice is incorporated. Add the crabs and then the spring onions. Mix well. 

Serve with some chili oil for a grown up version. You should also serve this with a sweet, cold beverage for maximum enjoyment. 
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Thursday, August 6, 2015

My husband wasn't feeling well the other day so he stayed home. My son and I were thrilled that we get to spend the day with daddy. And you know me, since the family was complete, I decided to prepare special meals starting with breakfast.



I cooked some bacon, scrambled eggs and buttered toast. I served some blueberry jam as well as orange juice. The bread is honey walnut from the Breadery at UP Town Center. They were delicious. Expensive but delicious.



For lunch, I made some fried chicken wings and drumsticks, cheesy macaroni and served some red grape juice.



For our afternoon snack, we had some Mango Furumaji, ube cake cubes from my SIL's sister and keropok.


For dinner, we had some rice, munggo guisado, salted eggs, Slers chicharon and minced chicken with beans.

My husband was well-rested and well fed that day.

By the way, my husband gifted me with a new smartphone. This is the first time that I'm using a phone of this caliber. I'm using it now to blog. I'm still getting used to it so please excuse the crazy layout. If you know a good blogging app, I'd appreciate a shout out. Thanks!


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Monday, August 3, 2015

I like cooking something new every week but there are a few dishes that make their usual appearance at meal times. Here are some of them:


Any vegetable gisa or saute. For this set, I used chayote. It's a simple saute of garlic, onions and tomatoes. I added shrimps and cubed chayote. Pour some water and season with fish sauce, salt and pepper and you're done. This is a great side dish with meat. 


This is chicken and pork adobo. It's very dark because of the dark soy that I used. I also put onions in our adobo.  I really like onions. I cook adobo perhaps every two weeks. 


This dish makes a monthly appearance in our house. This is fried pork belly with tofu and bagoong (shrimp paste). It's like your usual binagoongan but drier. My husband really enjoys this dish. 

What are your regulars?

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