Friday, December 9, 2016

I am sharing this to all parents, guardians and carers of kids who go to Kidzoona. This incident happened today at the newly opened Century City Mall branch.

We are regulars at the Waltermart branch and have also tried the branch at Shangri-La.

We were excited to try out the Century City Mall branch. My 3-year old son played with the usual food stations and when he got bored, he asked me to go with him to the slides.


I already knew that this was a steep slide. As usual, I went up with my son. He is still scared of going down slides on his own but there are times when he goes down alone and I wait to catch him at the bottom.

I put him on my lap and down we went. I was scared midway because we were going down too fast and knew we were losing control. I ended up lying flat on my back with my head hitting the balls. It was painful. I was thankful that I went down with my son or he could have gotten seriously hurt. I decided that this was too dangerous for my son. My nape was painful as well as the bottom of my head. Although the Shangri-La slide was steep, I did not end up flat on my back when we went down.

We went to the green spiral slide next as I thought that it would be safer. I was wrong! It was also very, very slippery! So slippery, that we lost control again and my body twisted to my side and again, fell flat on the balls. This was another painful fall and I'm glad that I was there to cushion my son's fall.

I also ended up getting burns on my elbow.



I went to the girl on the counter and asked for some medicine. She applied some burn ointment and told me to be careful next time. I told her the slides were too slippery and we weren't used to them being that slippery in other branches. 

I then talked to the Manager on duty about the slides. I asked if they put wax on it. He said that they put some silicone on it once a week only because if they applied more frequently, the slides would be very, very slippery. I told him they already were! I also told him that I hurt my head and showed him my elbow. 

I asked another mom present, who also went down the slide but on her own, if she found it too be too slippery. She said yes and that she was surprised that she zoomed down too fast. I watched her daughter go down and she too fell flat on her back. I told her about what happened to us and about the green spiral slide. She said that she found the placement of that particular slide to be very dangerous as it was too slippery and it was very near the walls. The momentum would cause a serious accident that's why she didn't let her kids play there. 

I also warned another mom with a little girl (about a year and a half old) to not let her child go down the banana slide. As you can see, all the slides were very shiny, probably from the product they use. 





The manager proceeded to get a rag and a spray bottle and started wiping the slides. He said that he will remove the silicone as he was worried that someone else might get an accident. I already wrote to the Aeon Fantasy Group, the company who owns Kidzoona and I am awaiting their reply. My neck hurts (it feels like I have stiff neck), my shoulder hurts and a part of my chest hurts. I can feel it especially when I lift things such as a pitcher to pour water. The manager told me to get a checkup and I asked if they will shoulder bill to which he replied, "he will consider it". 

Please be careful when you use the slides at Kidzoona, no matter what branch. Supervise your children, especially the small ones. 

I will be publishing my story in all my blogs so as to inform parents and carers about our experience so they can take extra caution when playing at Kidzoona. 
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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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Friday, November 4, 2016


I try my very best to serve some good quality breakfast but most of the time we just end up with some toast. When my morning is not too hectic, I try to bake some goodies which I can just reheat for the rest of the week. Such are these cheese muffins. 





You need:

1.5 cups flour
1/2 to 3/4 cup sugar (depending on how sweet you want your muffins to be)
1 tablespoon baking powder
a pinch of salt
one regular sized bar of cheddar cheese, grated
1 cup mil
1 egg
1/4 cup melted better

Let's do this!

In a bowl, put all dry ingredients together. Whisk. Add the cheese and stir. 

In another bowl, whisk the egg, milk and butter together. Pour the wet mixture into the dry mixture bowl and stir with a spoon. 

I normally spray my muffin tins with baking spray but you can use butter to grease them. Transfer the muffin mixture into the muffin tins. Bake for 20-25 minutes at 190C.

This recipe is good for 12 muffins. 



My son ate this for breakfast with some Yakult while doing some pumpkin coloring. 


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Thursday, November 3, 2016




 Remember this recipe? It seems a lot of you really liked it. Here's another twist to that recipe. It's super easy too!

You need:

pre-made meatballs or store bought burger patties (I use the freshly prepared burger patties from my local supermarket)
onions, cut into rings
bottled barbecue sauce
oil

Let's do this!

In a pan, heat some oil. Cook the onions until translucent. Set aside. Fry the meatballs in some oil. Transfer to an ovenproof dish. Pour some barbecue sauce (be sure that the barbecue sauce is up to your flavor standards) and top with the onion rings. Cook in the oven for 10 minutes at 150C or until the sauce becomes a bit thick and bubbly. 

Alternatively, you can also just heat the sauce in a sauce pan until it is a bit thick. Be sure to taste the sauce. You might need to adjust seasoning. Pour the sauce over the meatballs and top with the cooked onion rings. 

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Friday, October 28, 2016


I love making food at home. I try hard not to buy ready-made snacks and meals to save money and to eat healthier. We normally buy ice cream but ice cream is expensive and I'm trying to cut down our grocery bills. The problem is we are all big on ice cream so I made these fudgesicles to satisfy our craving. This is a test version. I'm going to try another version soon so stay tuned for that.

This has a few flaws but it was okay for my first try. The boys liked it.

You need:

1/3 cup baking cocoa powder (I used the unsweetened version because that's what I had. Next time I will use the sweetened version)
a lot of honey 
2 small tetra bricks of coconut milk
some crushed chocolate

a blender

Let's do this!

In your blender, pour the coconut milk. Add the cocoa powder. Pour about 1/4 cup of honey. Blend. Taste. If you are using the sweet version, you might want to skip the honey. My mixture was bitter so I added more honey. I also ended up adding some crushed leftover Zaini (surprise eggs) chocolate to make the mixture sweeter. Blend until fully incorporated and pour into popsicle molds. Put in the freezer and freeze overnight. 

Note: 
If you don't like the taste of coconut, skip this recipe as it has a strong coconutty taste. My husband said to use regular milk next time. He likes coconut milk but he found this a bit weird but still, he ate a lot of it. 
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Thursday, October 27, 2016

We do groceries twice a month and when we are on the last few days of the second week, I try to stretch our ingredients as much as I can. That means, if we had meats on week 1, we will have mostly vegetables by the end of week 2 and whatever's left in the fridge. These two meals are great examples.

Sardines Saute

This first one is made from a can of Ayam Sardines. Ayam is currently my favorite brand of sardines as the fish are clean and it doesn't have all that yucky, slimy things (guts) you normally find in local brands. The fish is clean tasting, none of that very fishy, weird taste. Yes, I am very particular with my sardines. 

This is a very simple dish that even guys can make. My husband was the one who cooked this as I wasn't feeling well that night. He also took the photos here so sorry if they seem rushed as he was already hungry. 

You need:


a can of your favorite sardines
chopped garlic
sliced onions
water
salt and pepper
oil

Let's do this!

In a pan, heat some oil. I always use canola oil for a healthier choice. Add the onions and cook until translucent. Add the garlic and cook until fragrant. Add the sardines and break it up into smaller chunks. Add about a cup of water and boil. Reduce heat to a simmer. Season with salt and pepper. Taste and adjust seasonings. Serve with plenty of rice and some fried eggs. 


This second dish is also cheap, fast but tasty. I had some leftover string beans in the fridge and some leftover shrimps. Coconut milk is a staple in my house so I decided to cook this. These were already leftovers and my husband served it with the dish above. 


Shrimp and Sitaw in Coconut Milk

You need:

a bunch of string beans
some shrimp [use the pang-gisa (small) size to save money]
chopped garlic
chopped onions
small pack of coconut milk
salt and pepper
oil

Let's do this!

In a pan, saute the onions in some oil until translucent. Add the garlic and cook until fragrant. Add the shrimps and cook for 30 seconds. Add the string beans and cook for a minute. Pour the coconut milk. Boil then reduce to simmer. Season with salt and pepper. Cook until the beans reach your desired doneness. 

 
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Tuesday, October 25, 2016


I love shrimp and it was really hard when my urticaria was active. Now that I can eat seafood again, I'm slowly incorporating my favorites into our diet. I have a bag of frozen shrimp in the freezer and I thought it would be great to use it for this recipe. And as usual, when we have chicharon, we eat it with munggo guisado.

You need:

small shrimps, cleaned and prepared
3/4 cup flour
1/4 cup cornstarch
salt and pepper
garlic powder
1 egg
a splash of milk
a dash of hot sauce
canola oil for frying

Let's do this!

On a plate, combine the flour and cornstarch. Season it with salt and pepper and garlic powder. Mix well.

In a bowl, break the egg and add a splash of milk and a squirt (or more) of hot sauce. Whisk until frothy.

Heat some oil in a wok. Make sure that you have enough oil to deep fry your shrimp chicharones.

Dredge the shrimps in the flour mixture and shake off excess. Dip in the egg mixture then dredge again with the flour mixture. Shake off excess. Deep fry them in the oil. Don't overcrowd the pan. Remove from the pan and drain on wire racks. Don't use paper towels as they will make the chicharones soggy. I served this with some Sukang Pinakurat. Yum!
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Wednesday, October 19, 2016



This may be the last recipe but it's one of the tastiest! These are cheeseburger wraps and they don't need an introduction!

You need:

cooked crumbled burger patties (I used the ones freshly prepared by my supermarket, not the frozen ones)
melting cheese (I used mozzarella)
sliced pickles
ketchup
tortilla wraps

Let's do this!

Lay a tortilla on a flat surface. Add a heaping tablespoon of burger meat. Add some ketchup, sliced pickles and top with the cheese. Roll into logs and pop in the oven for 10 minutes at 150C.



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Tuesday, October 18, 2016


This is the second to the last of the burger patty recipes. Yay! Haha! We're also taking a break from the burger patties as they are no longer available in the supermarket. Haha!

This is also another affordable recipe for all you mamas tightening your budgets.

You need:

chopped garlic
chopped onions
1 carrot, sliced into matchsticks
a handful of beans, sliced
crumbled burger patties ( I used the ones freshly prepared by my supermarket, not frozen ones)
water or broth
salt and pepper
oil

Let's do this!

In a pan, heat some oil. Add the chopped onions and cook until translucent. Add the chopped garlic and cook until fragrant. Add the crumbled beef and cook until brown. Add the carrots and cook for a minute. Add the beans and cook for 2 minutes. Pour about 1 cup of water or broth. Season with salt and pepper. Bring to a boil and then lower heat to simmer. Cook for 2-3 minutes. Serve with rice. 


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Monday, October 17, 2016




 Are you getting tired of my burger dishes? I hope not because I have a few more and you have to admit, they are very easy to prepare. I like to "squeeze out" as much as I can out of our groceries to help lower our grocery bills. This recipe is very affordable as you will see. If you are trying to save up some money, read on.

You need:

crumbled burger patties (I use the ones my supermarket prepares in-house, not frozen)
1 small head of cabbage, shredded
1 carrot, sliced into matchsticks
garlic
onions
salt and pepper
water
oil

Let's do this!

In a pan, heat some oil. Add some chopped onions and cook until translucent. Add the chopped garlic and cook until fragrant. Add the minced beef and cook until brown. Add the carrot sticks and cook for 2 minutes. Add the cabbage. Pour about 1 cup of water (or more depending on how much soup you want). You can also use broth.  Mix and season with salt and pepper. Bring to a boil then lower heat to simmer. Cook for about 3 more minutes. Serve with rice. 


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Friday, October 14, 2016


I totally forgot to take a photo of this dish when the chickens were still in the bowl that's why it just looks like a lot of sauce. We were already very hungry and taking pictures completely escaped my mind. Add to the fact that this tasted really good. In fact, one of the best curries I've ever made. It may not look much in the photo but believe me, you gotta try this!

You need:

chicken, cut into pieces (I used adobo cut chicken)
2 tablespoons curry powder
thinly sliced onion
pressed garlic
1 can or tetra brick coconut milk
1 can diced tomatoes
1 big pouch tomato sauce
3 tablespoons sugar
oil
salt and pepper

Let's do this!

Season the chicken with salt and pepper. 

In a bowl, mix some oil and curry powder. Heat a pan (or your slow/multicooker) and add the curry-oil mixture. Heat it for a minute then add the onions. Cook until translucent. Add the garlic and cook until fragrant. Add the chicken and toss to coat with the oil. Reduce the heat and cook the chicken until the meat is white and juices run clear. Pour the coconut milk and diced tomatoes. Mix. Add the tomato sauce and sugar and mix well. Season with salt and pepper.  Cover the multicooker and cook for 40 minutes, stirring occasionally so that the sauce won't burn. Serve with rice. I'm getting hungry just by thinking about this meal and I just ate dinner! 



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Thursday, October 13, 2016


I got a lot of burger patties from my local supermarket because it was on BOGO. I got about 3 kilos worth and so I was able to be creative with them. I think this is one of the last (if not the last) of the dishes that I was able to make out of the first batch.

This is so easy to make because I didn't have to prep the meat. I was also able to use up the leftover macaroni.

You need:

chopped garlic
chopped onions
macaroni (cooked according to package directions)
spaghetti sauce (I used a combination of Italian and Filipino styles)
2 crumbled burger patties (I bought the ones prepared in-house by the supermarket instead of the frozen ones)
salt and pepper
dried oregano
dried basil
dried parsley
olive oil

Let's do this!

In a pan, heat some olive oil. Add some chopped onions and cook until translucent. Add the garlic and cook until fragrant. Add the crumbled burger patties and cook until brown. If it becomes too oily, scoop out the oil and dump them. Add the sauces. Let the mixture boil and then lower heat to simmer. Season with the oregano, basil and parsley. Taste first before adding salt and pepper. Let the sauce simmer for 3-5 minutes and then add the cooked macaroni. Mix well. Top with cheese before serving.



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Tuesday, October 11, 2016

Here's another road trip or baon idea for all you mommies. I was planning on cooking spaghetti for our road trip lunch but I forgot to thaw the meat. Good thing, the beef I used for this recipe was already thawed so I prepared this dish instead. It's fast to prepare so don't worry if you prepare your family's baon in the morning.





You need:

beef strips (choose a tender cut like sirloin)
cornstarch
oil for frying

For the Sauce:
oil
pressed garlic (I use a garlic press)
ginger powder
equal amounts soy sauce, rice vinegar, water and brown sugar (so if you're using half a cup, just get half a cup of each ingredient)
1 teaspoon hoisin sauce
chopped spring onions
1 teaspoon cornstarch diluted in 3 teaspoons water

Let's do this!

Coat the beef strips with cornstarch then fry in oil. Drain on a rack, not on a paper towel as this will make the beef soggy. Set aside.

In a pan, heat some oil. Cook the garlic until fragrant. Pour in the soy sauce, rice vinegar, water and brown sugar. Mix. Add the hoisin sauce and ginger powder. Heat until boiling then lower heat and simmer for 3-5 minutes. Add the cornstarch slurry and mix well. Add the beef and coat with the sauce. Sprinkle with chopped spring onions. 

Since I didn't have any more time to prepare some vegetable side dishes, I packed this up with just rice and a cold drink. If you want to save this recipe for later, feel free to pin the image below:



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Monday, October 10, 2016

I'm trying to put easy, 15-minute meals in our weekly menu because it seems that even though I am now a full time stay-at-home mom/housewife, my schedule has become more hectic. Suddenly, my To-Do list has doubled. This super easy teriyaki meatballs is one of those meals that saved me a lot of time (and sanity).



You need:

store-bought burger patties (I buy the ones that my supermarket prepares in-house to ensure freshness and quality)
Mr. Yoshida's Cooking Sauce which I featured here
spring onions for garnish

Let's do this!

Mash up the patties in a bowl with your hands then form into meatballs. Cook in oil. Drain and set aside. In a small sauce pan, heat some cooking sauce until a bit thick and reduced. Pour the sauce all over the meatballs and sprinkle with chopped spring onions. Serve with rice. I also served some of the leftover sopas (chicken macaroni soup) that we had. That's it! 

If you want to save this recipe for later, feel free to Pin the image below. 



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Friday, October 7, 2016


Here's another baon idea for you busy moms out there! This uses the leftover dishes from yesterday's post. Above, some lechon kawali and shrimp sotanghon. Of course I added some rice. 


This box contains some monay slices with cheese, scrambled eggs and sandwich spread. For dessert, two Orange Chocolate Mini Bites from M&S. They are not mini at all! One is so hard to finish! For snack, some S&R brownies. 

I haven't been preparing my husband's baon that is why there is a lack of baon posts. I've been sick and very busy but I'll try to do them again. 

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Thursday, October 6, 2016


We have a lot of stuff in our food stash that I want to use up. Lately, I've only been buying from the supermarket if I really, really need to. One day, I was too lazy to cook and ingredients were scarce in the fridge so I ended up cooking this dish. It used a lot of leftover vegetables in the crisper.

You need:

sotanghon, cooked according to package directions
carrots, cut into thin strips
some cabbage, cut into strips
chopped spring onions
shrimps
chopped garlic
chopped onions
chicken cube
salt and pepper
1 tablespoon soy sauce
half a teaspoon oyster sauce
water
oil

Let's do this!

In a wok, heat some oil. Add the chopped onions and cook until translucent. Add the garlic and cook until fragrant. Add the carrots and cook for 1 minute. Add the cabbage and cook for another minute. Add the shrimps. I used small cooked frozen shrimps. Season with soy sauce and oyster sauce. Season with pepper. Add some water, about half a cup. Let it boil. Add the chicken cube and mix until fully combined with the other ingredients. Add the cooked sotanghon and mix well. Taste and season with more salt if needed but at this point, it is usually good to go. Sprinkle with chopped spring onions. 

I served this with some lechon kawali:


My son and husband loved this meal. 
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Wednesday, October 5, 2016



You remember that time we went to Landers? Well I got a pack of ramen. It consisted of 2 packs of sauces and 2 packs of noodles. I didn't want to eat just soup and noodles so I looked in the vegetable bin and freezer and found some bok choy, spring onions and kani sticks. Here's what I came up with.

The soup is soy based and it was a bit bitter so I added a bit of sugar to balance out the taste. Here's the rest of the recipe.

You need:

a pack of ramen with sauce
kani sticks
spring onions
bok choy
1/4 - 1/2 teaspoon of sugar
salt 
boiled eggs (optional but this would really elevate the dish)
water

Let's do this!

Cook ramen according to package directions. As for the soup, add some water, taste it then adjust with salt and sugar. Cook the kani and bok choy in the soup. Remove once they are cooked especially the bok choy as they become bitter and make the soup bitter. Just swirl them around the soup a few times until limp. Put everything in a bowl and add some soft boiled eggs. We ran out of eggs that's why I didn't have any here. Sprinkle with chopped spring onions.  Serve hot. 

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Tuesday, October 4, 2016


I needed to use 2 tortillas, a few dinner rolls and 2 mini baguettes so I came up with this dinner. It's another super easy recipe that you can whip up in no time. 

You need:

pre-made burger patties (I got the in-house supermarket version because they are fresher and taste better)
chopped onions
chopped tomatoes
melting cheese
dinner rolls, tortilla or mini baguettes 
oil
butter (optional)

Let's do this!

In a pan, heat some oil. Add the tomatoes. When they wilt a little and release some color, add the onions and cook until translucent. Add the crumbled burger patties and mix well. Cook until brown. You can adjust seasoning with salt and pepper. 

To assemble sliders:

Spread some butter on each side of bread and top with the burger mixture. Add the melting cheese and pop in a preheated oven at 150C for 10 minutes or until cheese is nice and melted. 

To assemble wraps:

Spread some burger mixture at the bottom of the wrap. Top with melting cheese and fold. You can either put this in the oven or heat on a pan or griddle. 

To assemble mini subs:

Cut the mini baguette in half. Spread some butter on each side. Add some of the burger mixture and top with melting cheese. Pop in a preheated oven at 150C for 10 minutes or until cheese is nice and melted. 

Serve with some fries or chips and your favorite cold beverage. 



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Monday, October 3, 2016



Here's another edition of Road Trip Lunches! This one is super easy. I bought a pack of frozen burger patties which were made in-house in my supermarket and cooked them them up. I also caramelized some onions. I got this lunch box (yes, I know it's a Disney Princess lunch box but it was cheap!) and put the burger components - burger with melted cheese, pickle chips and caramelized onions. 


In a baggie, I put some toasted and buttered burger buns and some chips. My husband put some ice in the cooler and packed up some ice teas and Coke. That's it! 

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Friday, September 30, 2016


I love going to S&R and Landers because I am able to discover new food and tastes. My son loves cheese and we usually buy this cheese snack in S&R but it has been out of stock for some months now. On one S&R trip, we found this box of cheese chips. It says real cheese on the box and the price was okay so we got it.

The chips look exactly like that. I'm sorry I wasn't able to take photos as my son didn't want me to. He wanted to enjoy his chips without mommy's camera bothering him. The taste was real "cheesy'. I think this is a mix of 6 cheeses. The chips are not salty. They are actually a bit sweet and they were really crunchy. My son finished the whole box in one sitting. Yeah, cheese monster. The chips come in a pack inside so you can add this to your child's lunch box without fear of getting the chips soggy.
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Thursday, September 29, 2016


Now why would I put two kinds of eggs in a dish? One, I wanted to use the leftover quail eggs and two, why not? It adds a different texture to this dish. 

This is a simple mixed vegetable dish that I prepared to use up the remaining ingredients in the fridge. I am getting very creative with leftover ingredients, don't you think? If it's your first time in my blog, just look around in the archives if you want more affordable meals. 


You need:

garlic
onions
half a pack of frozen mixed vegetables
cauliflower, clean and chop up into smaller florets
boiled quail eggs, peeled
chicken egg
water
1 tablespoon cornstarch dissolved in water
chicken cube or chicken broth
salt and pepper
oil

Let's do this!

In a pan, heat some oil. Add the onions. When translucent, add the garlic. When the garlic is fragrant, add the frozen mixed vegetables and cook. Add the cauliflower florets and cook for 1 minute. Add the water and chicken cube or broth. Let this boil and then lower heat to simmer. Season with salt and pepper. Beat the chicken egg in a bowl. Slowly pour this into the pan, mixing with a fork as you go. When the eggs are cooked,  add the cornstarch slurry and mix to thicken the sauce. Add the quail eggs. 

I served this with rice and some fried marinated baby bangus (milkfish). I got these from the supermarket but they tend to be too sour for me so I marinated them again in a little soy sauce and sugar for an hour. I left some to marinate overnight and they turned out great too. 






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Wednesday, September 28, 2016


My husband likes Filipino-style spaghetti, meaning sweet. I like Italian-style, meaning a bit sour. My son eats whatever as long as it's pasta. He is a big pasta monster. I wanted to use up the last bag of minced beef in the freezer and the half bag of pasta in my stash so I decided it was time to cook some spaghetti. I don't normally cook spaghetti because of our differing tastes but this time, I wanted to try something new. I mixed the Filipino-style and Italian-style sauces and it came out great!

You need:

A pack of spaghetti
minced beef
Filipino-Style spaghetti sauce (I used Del Monte)
Italian-Style spaghetti sauce (also Del Monte)
salt and pepper to taste
grated Parmesan
garlic
onions
Olive oil

Let's do this!

Cook the spaghetti according to package directions.

In a pan, add some olive oil and heat on medium heat. Chop the garlic and onions. Add the onions. When translucent. add the garlic. When the garlic is fragrant, add the minced beef and let it brown. I usually season the beef with pepper at this point. Add the sauces and mix well. Add some grated Parmesan, about 1/8 cup. Mix. Taste. Season with more salt and pepper if needed.

I was very happy with this dish because it wasn't too sweet. It was still sweet to please my husband but not too sweet that I end up hungry after the meal. My son was plain happy. He asked for thirds and his plate was like this when lunch ended:



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Tuesday, September 27, 2016


It's another breakfast post! It seems that I was motivated to whip up some good breakfasts during the week that I took these photos. Regulars of my blog know that I struggle with breakfast. If I didn't have a ton of work to do, I'd prepare an elaborate breakfast spread every day but that's not my reality. I do get blessed with days when I can do that. But for most days, I stick with simple stuff. Like this one. 

You need:

Pandesal ( I used Gardenia. The local baker tastes better)
Mozzarella slices
scrambled eggs
salt and pepper
dried parsley

Let's do this!

In a pan, cook some scrambled eggs. Each person has a different style of making scrambled eggs. I cook them in different ways every single time. For this time though, I separated the yolks from the whites because I'm allergic to whites. I mixed them together for my son's and husband's share. 

In a bowl, whisk the eggs and season with salt and pepper. Put some butter in a non-stick pan and let it melt. Be sure to spread it around the pan. Add the eggs and mix. You can also add a splash of milk. Some put mayonnaise. I skipped both this time. Season with dried parsley. Set aside. 

Let's assemble. Slice open the pandesal. Add a slice of Mozzarella. Top with the scrambled eggs. Pop in the oven at 150C for about 5 minutes or until cheese melts and bread is warm. Serve with some coffee, juice or hot chocolate. 



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Monday, September 26, 2016


There are days when I feel like eating a huge breakfast, Bicol style. My family in Bicol loves to present elaborate spreads during breakfast. It's like a breakfast buffet. Whenever I feel inspired and motivated, I take a cue from my many wonderful breakfasts there. 

On other days, I just want to have something that I can eat while I'm on the go and by on the go meaning doing chores and a bunch of other stuff. Sometimes I just want to have something that's quick to eat. My answer - breakfast popsicles. 

These are very easy to make and very healthy too. My son and I love eating these for breakfast. Of course, we would be hungry before lunch time so I keep some snacks ready. Also, it would be easier for me to prepare lunch as I've already finished what needs to be done because I saved time on preparing breakfast. 

You need:

Popsicle mold (I got mine from Daiso)
your choice of yogurt
fruits
additional toppings

Let's do this!

Dump your yogurt in a bowl. If you are using the Nestle Fruit Yogurt (that's what I use), you will need about 1 1/2 tubs for one popsicle (if using the Daiso mold). We like using the mango, buco, strawberry and melon flavors. Add some more fruits, fresh or dried, if you want. I use whatever is available. I also add some pistachios and almonds for texture and crunch. My son loves nuts. Thank God we are not allergic to them! Transfer the mixture to the mold. 

Sometimes, I sprinkle some nuts and mini M&M's directly into the mold so that my son will be able to see them right away. Sometimes I also put some gummy candy into the mixture. My son loves finding these surprises. Next time I'll try adding some cereal clusters into my yogurt. I'll let you know how that turns out soon. 

Pop in the freezer and let the popsicles stay overnight and in the morning, instant breakfast! This is also a great way to give picky eaters some fruits. My son has sensory issues. He likes to eat frozen fruit. He rarely eats fresh ones depending on their texture. These popsicles assure me that he is eating his fruits. 



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