Monday, January 25, 2016


A few Sundays ago, I decided to do some major baking. I baked some breakfast muffins and another batch of Food for the Gods. My oven is old and very temperamental so it's always a hit and miss. The Food for the Gods got burned at the top and bottom but the middle was perfectly fine..and delicious!

The breakfast muffins were a bit dry but I just smothered them with honey every time I ate one. My son really liked these though and immediately ate a piece after baking. My husband, on the other hand, went for the FFTG.

If you want to try the breakfast muffins, here's the recipe. But I warn you, this is still a trial recipe. I still have to tweak it.

You need:

1 can Vienna sausage (I wanted to use some good ground sausage but they are practically non-existent here)
7 eggs
2 cups flour
1/2c to 3/4c sugar (depends on how sweet you want your muffins)
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup canola oil
1 cup shredded cheddar cheese
1/2 cup shredded cheddar cheese for topping

Preheat the oven to 400F or 204C. Prepare your muffin tray. I used muffin cups.

Chop up the sausage and cook until done. Drain on paper towels.

In a bowl, whisk five eggs. Pour in the same skillet you used for the sausage and cook the eggs, scrambled style. 

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the remaining eggs, milk and oil. Add this to the flour mixture and stir just until combined. Don't over mix. Fold in the cheese, sausage and eggs. 

Fill prepared muffin cups three-fourths full. Sprinkle with cheese. Bake for 12 to 15 minutes. Do the toothpick test to see if the muffin is done. Insert a toothpick or fork in the center. If it's clean, your muffins are done. Cool before serving. I refrigerated mine for more than a week and we were able to finish all of them. 

If the muffins come out dry or lack sweetness, just drizzle some honey. Like I said, this is still a trial recipe. 

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Friday, January 22, 2016


Most of you know that my sister went to Baguio over the holidays. As is the tradition of my family, we normally bring home food from wherever we were. She brought home a lot of food this time. You've already seen the longganisa hash that I made using Baguio longganisa.

For this breakfast, I served the leftover hash plus a few more goodies - there's Baguio danggit or dried rabbit fish (that wasn't too salty), salted eggs and scrambled eggs (I was unsure which one my husband wanted), some ube (also from Baguio), rice and sliced fragrant pears in honey and yogurt. This breakfast was wiped out.

You don't have to go to Baguio to enjoy this breakfast. Most of these are available in Manila supermarkets. I hope I've given you an idea on what to serve for breakfast tomorrow!
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Wednesday, January 20, 2016



I love salmon but the fresh ones are super expensive here. One Sunday, I was queuing at the cashier at Rustan's Fresh when I noticed this tray of frozen salmon pieces. I opened the freezer and got one tray to take a closer look. They were chopped up pieces but I didn't mind. They cost P95 so I got them and thought how it could be the perfect Sunday night dinner. I am always, always lazy to cook on Sunday nights, probably because the week ahead will be another onslaught of cooking and baking. So, not to make my family go hungry, I opt for leftovers or simple dishes like this one.

You need:

salmon
soy sauce
honey
spring onions
sesame seeds
oil
sesame oil
pepper

Let's do this!


Mix the soy sauce, honey and pepper in a bowl. Marinate the salmon for 5 minutes. 

Meanwhile, toast the sesame seeds. Set aside. 

In the same pan, add some oil. Drain the salmon but reserve the marinade. Fry the salmon pieces until your desired doneness. I always cook well done to lessen my allergic reaction. Add the marinade and let it bubble and simmer for a minute or two. Be sure you are on the lowest heat setting. Add the sesame seeds and just a tiny splash of sesame oil. Transfer to a serving platter and sprinkle with chopped spring onions. You're done!

I served this with rice and some miso soup. 



My son loved this dinner! If you haven't heard, he is now known as Mr. Picky so when he likes something I cook, I'm a happy mommy.
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Monday, January 18, 2016



Words cannot describe how good this dish was. Man, I could eat it for 3 straight days for lunch and dinner without complaints. Even my son (who has become Mr. Picky, liked this a lot). 

It's soupy but that's because my family likes their rice to 'swim' in the soupy viand. 

This is not the healthiest of dishes so I would probably wait a month or so before cooking this again. On the other hand, I still have half a bottle of crab fat to use..decisions, decisions.

You need:

half a kilo (500 g) stewing pork
coconut milk
1/2 cup crab fat or aligue
garlic, lots of it!
sliced onions
tomatoes
finger chilies or siling pangsigang
water
fish sauce
1 tablespoon sugar
juice from 2-3 calamansi (depending on your taste)

Let's do this!

Saute the sliced tomatoes in some oil until a bit limp. Add the onions and cook until translucent. Add the chopped garlic. Cook until fragrant. Add the pork. Brown them on all sides. 

Add the chilies. Cook for 2-3 minutes. Add the crab fat and stir-fry for a minute. 

Add a cup of water, coconut milk (I used one tetra brick), fish sauce, sugar and calamansi juice. Simmer until the pork is tender, about 20 minutes or so. Be sure to stir every now and then and check the liquid level. Serve with lots and lots and lots of steamed rice. 

Oh, I served it with some sliced green mangoes too. It was perfect!

 



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Friday, January 15, 2016


Our usual Christmas leftovers consist of ham, potatoes and French beans. I usually mix these together for my breakfast but I decided to serve this for dinner. 

You need:

leftover ham or bacon
French beans
potatoes or in this case, chips (wedge-cut fries)
oil
garlic
salt and pepper

Let's do this!

Saute the minced garlic in oil. Add the bacon or ham. Wait for the meat to cook or in the case of bacon, to crisp up. Chop them up into small pieces to cook faster. Add the potatoes. In my case, I used chips so I fried them first. Finally, add the French beans. Wait for everything to cook. Season with salt and pepper. Serve with some bread or rice. 

My husband absolutely loved this dish. It's funny because he doesn't like it when I serve it for breakfast. Go figure. 

For a heartier brekkie, add some whisked eggs and pop in the oven for a few minutes. 

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Wednesday, January 13, 2016

We usually have a family dinner or lunch during Christmas and New Year but we skipped it this year because my cousins had a different schedule and my sister's couldn't coincide with theirs so we decided to just eat out at SamboKojin a few days before Christmas and watch Disney on Ice on Christmas Day, as our yearly tradition since my sister and I were kids.

When we got back, I suddenly decided to cook a feast. I didn't want to eat leftovers on Christmas and I was still on a high as my immediate family, along with my mom and sister got to spend time together, which is very rare. So, I put that extra strength to good use and cooked these:




Pancit Canton

(As my general rule, I don't post a recipe of something I'm not very good at but this version turned out really tasty. My husband and son couldn't get enough of it. I used shrimps, chorizo and squid balls for the meat. For the veg, carrots, cabbage and beans.)



Pork barbecue

This was the only dish I was planning to cook so I marinated it before we left. I used soy sauce, banana ketchup, 7-UP, brown sugar, calamansi juice, minced garlic, salt and pepper for the marinade. Just mix all ingredients and let the pork soak in all that flavor overnight/eight hours. Don't forget to soak your sticks in water before grilling. 

My boys were sure glad that I decided to cook dinner that night. 


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Monday, January 11, 2016


I bought two cans of Ayam Brand Baked Beans in Tomato Sauce when we were in Singapore, upon seeing my beautiful friend V add it to her afritada. I, personally, don't like canned pork and beans. I just don't like the sweet flavour and the texture. It's also bad for my knees. But, my husband loves them and he devours them whenever he sees them on a hotel breakfast buffet. So, I got two cans. They came in handy one day when the groceries were practically non-existent. I looked in the fridge and found some leftover ham and beans that were begging to be cooked. So, I got one can of beans and just put everything together and the result was this dish.

You need:

One can of baked beans in tomato sauce or pork and beans
some leftover ham
sliced green beans
a little bit of chopped garlic and onions
oil
salt and pepper

Let's do this! 

Saute the garlic and onions in a little oil. Add the green beans and saute for a minute or two. Add the ham and cook for about 30 seconds. Add the beans. Let the mixture simmer until the beans cook to your desired texture. Taste before seasoning with salt and pepper as some canned beans are already seasoned well. Serve with rice. 

I wasn't a huge fan of this but I ate it nevertheless. My husband seemed to love it though.  If you like pork and beans, you might want to give this dish a try. 
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Saturday, January 9, 2016


I found another use for the Chili Prawn Paste that I got in Singapore. If you wanna check out my other dish, click here.

This is spicy mixed vegetables with coconut milk. It's super easy to make and for us Filipinos, this is a great alternative to the usual pinakbet. 

You need:

bitter gourd
eggplants
snake beans
sambal belacan or bottled chili prawn paste
coconut milk
salt

Let's do this!

Heat some oil in a pan. Saute the sambal belacan/chili prawn until fragrant. Add the bitter gourd then the eggplants. Stir fry for 2 minutes. Add the snake beans. Cook for another minute and pour the coconut milk. Season with salt and let simmer until the veggies are cooked. 

I served this with some fried asuhos, cucumbers and watermelons to counteract the heat. This is one spicy dish but the Sambal Udang in my first post was even spicier. 






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Wednesday, January 6, 2016


Most of you know that I have a bad history with longganisa. I stayed away from it for many years because of a Science experiment in high school. Well, eventually I got myself to eat longganisa again but I still remove the skins. I also normally just cook some at home rather than buy pre-made. For this breakfast though, I opted to use chicken longganisa. I removed the meat from the casing and sauteed it with some chopped potatoes to make a hash. I served it with some scrambled eggs with onions and tomatoes, fried rice and a bunch of lanzones which were super sweet. 

Here's my plate. 



This was a great breakfast that I recreated it for our December 31 breakfast but that's another story for another time.
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Monday, January 4, 2016


Salisbury steaks are a favorite in our home but I always find it a challenge to cook them. Well, actually, I just don't like the prep part. So, what I do is I try to find ways to make prepping a little easier. It also doesn't hurt to find recipes that are easy to cook. If you like burger steaks but hate cooking them, here's one easy recipe for you. 

I also served them with this warm French beans and baby potato salad. My suki in our local market has a lot of grocery-level veggies on offer and I was really impressed. So, my husband and I decided to do all our fruit and vegetable shopping in the market. 


You need:

ground beef (you can also use ground chicken for a healthier version. My SIL has become a vegetarian and after taking care of her for several days, I've been consciously looking/thinking of substitute ingredients for my dishes just in case she pops in this blog (which she occasionally does) and wants to cook something from it.)
diced onions
minced parsley
panko
salt and pepper
milk
Campbell's Cream of Mushroom Soup
water

Let's do this!

Put the ground beef or chicken in a bowl. Add the onions, parsley, panko, milk (about 1/4c), salt and pepper. Mix well and form into patties. 

Get a pan and heat some oil. You can also use a cooking spray. Brown both sides of the patties. 

When everything is browned, add the cream of mushroom and a fourth of a cup of water. Mix well. Cover and cook for 10 more minutes, checking frequently. Just before turning the heat off, add some more milk. 

For the salad, I just prepped the beans and baby potatoes. Place the potatoes on a baking sheet and put some olive oil so that they won't stick to the pan. Pop in the oven and cook for 10 minutes. Add the French beans, season with oregano, salt and pepper and mix well with the potatoes. Back in the oven again for 5 minutes or so or until the potatoes are tender. I cooked these on the lowest setting of my oven which is 100C because my oven is crazy hot. It's an old, hand-me-down oven from my grandma so I'm not complaining. 

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