Friday, July 29, 2016



I'd probably classify this as a breakfast/snack food. Again, I try to bake breakfast food that I can just reheat when I need it. This is another great example. You can add nuts such as walnuts or chopped almonds to this bread. I didn't as I baked this when my urticaria was still active.



You need:

loaf pan, greased or in my case, I sprayed with canola oil spray
4 cups all purpose flour
1 cup brown sugar (I used muscovado)
1 teaspoon baking powder
1 tablespoon soda
a big pinch of salt
2 large eggs
1 3/4 cups milk
2/3 cup canola oil
1 1/2 cups chocolate chips


Let's do this!

Preheat oven to 180C. 

In a bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, combine eggs, milk and vegetable oil. Add the wet mixture to the flour mixture. Mix just until combined. Do not over mix. Stir in chocolate chips and nuts if using. Transfer to prepared loaf pans. 

Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes and then remove. Place on wire racks. 

This didn't last a long time in my house. While it was cooling on the rack, my husband and son kept picking at it and by the time it was fully cooled, only half of it was left. 


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I really don't like planning for breakfast so I usually opt for easy and make-ahead meals that I can just pop in the oven every day. I only make a good breakfast spread on weekends when my schedule is not too hectic. 

This breakfast in a muffin tin is perfect for on-the-go people who want to get out of the door fast in the morning but still have a filling breakfast. If you're like me, a stay-at-home mom, you can pack some of these in a lunch box for your kids and husband to enjoy for breakfast or snack. 



You need:

a greased muffin tin
bread
eggs
ham
cheese
and any vegetables or meats that you want (i.e. peppers, Spam, bacon, onions, etc.)

Let's do this!

Preheat oven to 200C.

Cut the bread so they will fit into your muffin tin. Place the bread. Top with your desired toppings. In this case, I used ham and cheese. Then beat some eggs, pour some into each cup. Pop in the oven for about 10 minutes or until the ingredients are cooked through. I usually put cooked meats so that the eggs won't overcook. 

I ate this with some fruit and steamed asparagus and of course, a bottle of Yakult. 




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Wednesday, July 27, 2016


I did a lot of research about chronic urticaria when mine was active. There are a lot of theories but all of them point to the gut as the source of the problem. I try to eat a balanced diet but I know my vegetable and fruit intake was not sufficient. So, I decided to incorporate a lot of fruits and vegetables into my meals whether it be breakfast, lunch or dinner. 

For the spread above, this was a meal that I prepared for lunch. The pasta is a simple pasta with asparagus, cream and ham. Ham is not very urticaria-friendly in my case. It was only after my doctor tapered off my steroids that I began reacting to cured meats. So now, cured meats are a no-no. I also had some bread with the pasta and a salad composed of greens, shredded carrots and pears. The dressing is also simple with just apple cider vinegar, olive oil, muscovado sugar,  salt and pepper.



This next one was for breakfast one weekend. I didn't react to the BBQ luncheon meat but I stopped eating canned food altogether after this breakfast. I also had some garlic mushrooms and steamed asparagus. Melons for the fruit. 




This is also another breakfast spread. These are sliced cucumbers, rice, apples (now I stay away from apples as I react to them), baked sweet potato (I am also apparently allergic to sweet potatoes...boo!) and some homemade tapa. I also try to drink at least 2 bottles of Yakult whenever I can. It's good for digestion and it's also good to combat bad yeast in the stomach which also causes urticaria. 

Do you have a special diet? Do you have chronic allergies? Let me know how you combat them!

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Tuesday, July 26, 2016


This dish looks similar to bibimbap what with the meat, veggies and egg on top of some steamed rice. But actually, this is just a bunch of leftovers that I put together. This was one of my experimental meals when my urticaria was active. Thank God I didn't react to it!

You need:


krispy kangkong
shredded carrots
fried egg
ground beef
chopped onions
soy sauce
brown sugar or muscovado or honey
salt and pepper
sesame oil - optional

Let's do this!


Pour some oil in a pan. Saute the chopped onions. Add the ground beef. Cook until brown. In a bowl, mix soy sauce and sugar together. Pour on the beef. Season with salt and pepper. You can also add a dash of sesame oil and even sprinkle with sesame seeds. I opted out as I was scared I might get an allergic reaction.

To assemble, place the ground beef on top of some rice. Add the fried egg and the vegetables. Enjoy!


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Monday, July 25, 2016



This is a very easy meal for hectic nights. Just one pan in the oven is all you need. You can eat this as is or with some rice as we did.

You need:


2 salmon slices
purple and yellow sweet potatoes
broccoli
salt and pepper
optional maple syrup or in my case, 2% maple syrup (yeah, I used pancake syrup)

Let's do this!

Get a sheet pan. Cover with non-stick aluminum foil. You can also just spray the pan with non-stick canola oil spray. Preheat oven to 200C.

Peel the sweet potatoes and chop into bite size pieces. Prepare the broccoli. Season all the vegetables with salt and pepper. Drizzle with olive oil. Place on the sheet pan and pop in the oven. Bake until the sweet potatoes are just about tender, around 10 minutes. Check on the 10-minute mark. If they are still hard, you might want to take out the broccoli. I overcooked them so don't make the same mistake!

Prepare the salmon by brushing some maple syrup if you are using. Just a thin coat will do or you can skip it entirely. Brush with olive oil and season with salt and pepper. Place on the sheet pan and cook for about 10 minutes. Serve with some salad or rice. 




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Sunday, July 24, 2016

Just a quick post. My son's toy channel is having a giveaway. If you have kids, you might want to watch the video. We are giving away one set each for boys and girls. Watch it here. It's open to both local and international subscribers.


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Friday, July 22, 2016


When my urticaria was super active, my diet was also super controlled. Breakfast was the hardest to plan. I am so thankful that I am only allergic to egg whites. Otherwise, I wouldn't know what to eat for breakfast! Breads were out of the picture during this time. I was left with only fruits and vegetables.

For this breakfast, I had a poached egg (only ate the yolk), some sliced marble potatoes cooked in olive and seasoned with salt and pepper, some steamed asparagus (which I love dipping into the runny yolk), 1/4 cup of rice, one cubed apple and I tasted one slice of luncheon meat. This breakfast was so good and so filling that I prepare it still even though my urticaria is in remission. Well, with the exception of the luncheon meat. I'm staying away from canned and processed food. If you have urticaria or any allergies, you might want to introduce more vegetables and fruits into your diet. It has helped me tremendously. I hope it will help you too!
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Thursday, July 21, 2016


Ever since my urticaria became active, I made an effort to stock up the fridge with vegetables. I don't usually have a plan for them. I just cook whatever I fancy eating that day. Because of this, sometimes some veggies are left all alone. Such was the case of these long beans. Since we still had some leftover pulled pork, I decided to make the beans into a simple side dish. 

You need:

long beans
sesame oil
garlic
soy sauce
salt and pepper
chili flakes

Let's do this!

In a pan, heat some oil. Add the minced garlic and cook until fragrant. Do not burn. Add the beans and stir fry until they turn into a vibrant green. Add about a tablespoon or so of soy sauce. Season with salt and pepper. Add some chili flakes if you want some heat. Add a dash of sesame oil. 

For the pulled pork, you can find the recipe here. I also served some vegetable and fruit salad with this meal. The salad consisted of greens, shredded carrots, cucumbers and pear cubes with a dressing of olive oil, apple cider vinegar, muscovado, salt and pepper. 




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Wednesday, July 20, 2016


Although rice is a staple in most Southeast Asian homes, I tend to ignore it during summer, especially on very hot summer days. I opt to use my multicooker or oven more to decrease my time in the kitchen. I can't stand the heat and I also get allergy wheals when I'm in a hot place. So, sandwiches are quite a staple in our house during summer. This might be a simple sounding sandwich but it packs some flavor. The addition of herbed marble potatoes makes this a very filling meal.

You need

mini baguettes ( I got them from Rustan's. They are usually on BOGO)
cooked ham 
cheese of your choice (I used mozzarella as it's my favorite)
mustard
brown sugar or muscovado

Recipe for herbed marble potatoes can be found here. For this dish, I added some dried oregano.

Let's do this!

In a bowl, put some mustard and add sugar. Mix until some of the sugar melts. You can also use honey. I'm still reacting to honey so I used sugar. Slice your bread. Spread some of the mustard mixture on both sides. Add a slice of ham and a slice of cheese. Cover with the other half. Pop in the oven for 10 minutes at 175C and lunch is ready!
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Tuesday, July 19, 2016


Most of the time, I plan our meals a day or so ahead. But sometimes, I simply look at what's in the fridge and pantry and come up with a dish. That's the story behind this dish. I think the beef I used for this is beef Karubi. I just used a bunch of leftover vegetables and cooked them together.

You need:

garlic
onions
beef, thinly sliced
baby corn
beans
red bell pepper
soy sauce
oyster sauce
sugar
water
beef bouillon cube
pepper
1 teaspoon cornstarch dissolved in a little water. 

Let's do this!

In a pan, add some oil. Saute the garlic and onions. Add the sliced red bell pepper. Add the baby corn and beans. Cook for a minute. Add the beef and cook until they are a bit brown on the edges. Add a tablespoon of soy sauce and half a tablespoon of oyster sauce. Add about a tablespoon of sugar. Add about a cup or so of water depending on how saucy you want the dish to be. Wait for the water to boil Add the beef cube. Let simmer for about 3 minutes. Season with pepper. Add the cornstarch water to thicken the sauce. Be sure to taste before serving so you can adjust the seasonings. If it's salty, add some more water. If it's bland, add some salt. 


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Monday, July 18, 2016


It's very rare that we get together as a whole family. By whole family I mean including my immediate family and my mom and my sister. One day last summer, everyone had a free schedule so we decided to spend dinner together. This was an impromptu decision and of course, I was in charge of cooking. My sister had an almost empty fridge. Good thing there's a supermarket downstairs so my mom and I immediately did the shopping while the rest of the family splished and splashed in the pool.

I needed something fast and easy to cook plus my sister wanted me to utilize some of the food in her fridge and pantry so this is what we came up with. I know there's no cohesiveness to this spread but it worked for us. Everything was wiped out.

I served:

buttered corn (corn from the pantry)
fried tofu cubes in a soy-vinegar sauce (leftover tofu from the fridge)
brown rice
chicken barbecue (from the frozen aisle)
quick pancit

For the pancit, I just sliced some carrots, beans and cabbage as well as garlic and onions. I stir fried them until they were cooked then transferred them to a plate. In the same pan, I boiled some water and put one chicken cube. I waited for it to dissolve then added the pancit. I believe this is from a pack of Vietnamese vegetable noodles. When the noodles were cooked and the water was fully absorbed, I added the vegetables back. I seasoned it with pepper.

That's it! Family reunion dinners need not be expensive. Just utilize what you have in your fridge and pantry. I hope this post gave you the confidence to tackle an impromptu cooking challenge for your family.
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Friday, July 15, 2016


Ahhh, lumpia. This is one of those dishes that intimidate me. My grandmother makes a mean lumpiang Shanghai. I have no idea why I suck at it. We come from the same gene pool! Anyway, as they say, try and try until you succeed so I keep making them. This version looks bad but they really taste good. I need to practice some more!

You need:

lumpia wrappers (you can also use Vietnamese rice paper but they are sooo fragile)
ground pork
as this is an allergy-friendly version, I omitted the shrimps but if you are not allergic, add them as they add a wonderful flavor to the spring rolls
carrots, cut into tiny cubes
thinly sliced green beans
onion
garlic
tofu, cut into tiny cubes or just crumble them into the mixture
soy sauce
salt and pepper

Let's do this!

Cook the chopped shrimps in a little oil and set aside. In the same pan, cook the chopped garlic and onions. Add the ground pork. Cook until a bit brown. Add the vegetables and the tofu. Don't worry about the tofu crumbling. If you want them to stay intact, fry them first before adding to this mixture. Season with soy sauce, salt and pepper. Set aside and let cool. 

Assemble your station. You need water or egg wash to close the edges of your lumpia. Brush the edges of  each wrapper. 

Put about a tablespoon of the pork mixture on a wrapper. Put it near the bottom edge. Fold the bottom part over it then fold the left and right side so that they meet in the middle. It's like folding a burrito. Go back to the bottom and roll until you reach the top. Seal with water or egg wash. Do this until you run out of pork mixture. 

Deep fry in oil. Do not overcrowd. I served this with a dipping sauce made with Sukang Pinakurat, soy sauce and sugar. Enjoy!
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Thursday, July 14, 2016



Adobo is arguably the national dish of the Philippines. It has many variations depending on each family and province. I make different types of adobo but I like mixing up the ingredients. Traditional Filipino adobo is just pork or pork and chicken. For this version, I used pork belly and long beans.


I made a mistake with this dish. I should have pre-cooked the pork belly before making it into an adobo because it was a little tough. So, if you want to cook this dish, cook the belly first for an hour or so until it becomes tender. 

You need:

pork belly
long beans
lots of garlic
onions
soy sauce
vinegar
water
bay leaf
peppercorns
salt 

Let's do this!

Pre-cook the pork belly by boiling it in water for an hour or so. Set aside. 

In a pan, saute the garlic and onions. Add the pork belly and cook until brown on all sides. Add the vinegar, water and soy sauce. Add the bay leaf and peppercorns as well. Let this boil and then lower the heat to a simmer. Cook for 20 minutes. Taste. Adjust seasoning if needed. Add salt if needed. Add the long beans and cook for another 5-10 minutes. Serve with rice. I served this with some Krispy Kangkong


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Wednesday, July 13, 2016



I love native delicacies. The problem is a lot of them are too sweet for me or too rich. The dish above is called Kalingking. If I'm not mistaken, this is a delicacy from Bicol. Don't mind the kalingking on the right as I got crazy with the sugar...

I had a problem with this dish. I reacted to the sweet potato. Actually, for a while there, I thought I reacted to the rice flour then I realized that it was the sweet potato as I suddenly remembered a Sunday morning breakfast of potato fries that gave me urticaria wheals. Hmmm... maybe it's the type of sweet potatoes. I should really try the purple variety. Anyway, I'm blabbering.

Legend
c- cup

You need:

2 sweet potatoes (yellow variety. If you try the purple, please let me know how it turns out)
1/2 c brown sugar
3c rice flour
1c water
oil for deep frying

Let's do this!

Heat the oil. 

Cut the sweet potatoes into thin strips. 

Put the water in a bowl. Add the flour and sugar. Stir until well blended. Add the sweet potatoes and coat well. Get a bunch and slide gently into the oil. Fry in batches and until golden brown. 


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Tuesday, July 12, 2016



I love tomato-based dishes. The problem is when my urticaria became active, I started reacting to tomatoes. It's fortunate that I was able to enjoy this dish before I had a full blown urticaria attack.

You need:

chopped garlic
chopped onion
pork cut into cubes
potatoes
carrots
red bell pepper
1 pack tomato sauce
salt and pepper
pork cube
water


Note: Cook this in a slow cooker or multicooker to make the pork super tender. 

Let's do this!

Heat oil in a pan or in my case, a multicooker and saute the garlic and onions. Add the pork and brown it on all sides. Add the red bell peppers. You can also add the peppers later on if you like them intact. I like adding it early so that it will break down and mix with the sauce. Pour some water, add the pork cube and tomato sauce. Stir and simmer for about 40 minutes. 

Check the pork if it's tender enough for you. Add the potatoes and carrots. Season with salt and pepper. Serve with rice. 



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Monday, July 11, 2016

Hi, everyone! I'm planning a giveaway in my Mom blog and I'd appreciate a feedback. Please head on over if you are interested in a giveaway. Thanks!
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Y'all know that I have chronic urticaria. That means, I have to be careful when it's active. I change my diet drastically. I stay away from chicken, seafood, eggs and all the major allergens. That presents a problem as I become very limited to a few food choices. I already have trouble figuring out what to eat for breakfast when I don't have urticaria, how much more when it's active. My family loves pancakes but I couldn't make "normal" ones so I whipped up a batch of egg-less pancakes.



I'm not going to lie. If you are a die hard pancake fan, you're not going to like this. It's not that it tastes terrible. It tastes okay but it's not like the original one. It's still fluffy though and if you are not allergic to bacon, you can have some on the side. Oh, and don't forget the butter and maple syrup. 

Legend:

APF - all purpose flour
t - teaspoon
T- tablespoon
c - cup

You need:


2 cups APF 
4t baking powder
2t sugar
2c milk
2T water
3T canola oil
1/4t vanilla


Let's do this!

Mix all the dry ingredients in one bowl and all the wet in another. Add the wet to the dry and mix. Don't over mix. A few lumps are okay. Drop about a fourth of a cup batter onto a hot griddle or in my case, a hot pan. I also use canola spray to prevent the pancakes from sticking to the pan. Flip the pancakes when bubbles form and begin to pop. 

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Friday, July 8, 2016

This is the last recipe that I will share with you for the Easter spread series. This is the first roast beef I've ever cooked, well, because this cut of beef is expensive! Thanks to my tita in the US who sent over some money to help make our Resurrection Sunday party possible!



You need:

Beef - I used sirloin and I asked my butcher to cut me some meat for roast beef. This is one long log of beef. 
salt and pepper
1 cup sherry or red wine - We had sherry so that's what I used
1 beef cube dissolved in 1 cup water 
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon butter


Let's do this!

Preheat the oven to 230C.

Pat the beef dry with paper towels. Rub the salt and pepper all over it. Place in an oven safe roasting dish. Place the beef in the oven and roast for 10 minutes then reduce the temperature to 140C. Cook until you reach your desired doneness. We like our meat well done so this took about 2 hours. 

Remove the roast from the oven and set aside to rest. Cover with foil. 

Get about one to two tablespoons of grease and place in a separate pan. Alternatively, you can drain the grease and leave about a tablespoon or two and heat the roasting pan over medium heat. Deglaze with the sherry. Add the broth and simmer to reduce by half. Dissolve the cornstarch in the water in a separate bowl. Add this mixture to the gravy and simmer until it thickens. 

Remove from heat. Mix in the butter and season with salt and pepper. I served the roast beef pre-sliced so that it will be easy for everyone to just get a piece. 
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Thursday, July 7, 2016

Do you want a fancy dish to wow your party guests but don't want to put in a lot of effort? Then this one is for you!


It's super easy, believe me. And you only need two ingredients! Yes, two!

You need:


Bacon
asparagus

Let's do this!

Preheat the oven to 230C.

Wrap each asparagus with a bacon slice. Arrange on a baking sheet and bake in the oven for 6 to 10 minutes. Be sure to flip halfway through. Serve on a platter. 

See, how easy was that?
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Wednesday, July 6, 2016

I like cauliflower. I know a lot of people don't like the taste but I really like it. When it's not too expensive, I always buy it. This dish was a part of our Easter spread. Both kids and adults loved it!


You need:

1 large cauliflower, cut into bite-sized florets
1/2 cup flour
2 eggs, beaten
panko breadcrumbs
1/2 cup Parmesan
Spanish paprika
salt and pepper
garlic powder
onion powder
dried oregano
dried thyme
oil for frying

Note: Please don't be afraid to eyeball your herbs and spices. Just go for it!


Let's do this!

Make a dredging station - one bowl for flour, one for eggs and one for panko with the herbs and spices and the Parmesan. Dredge the florets in the flour, dip into the eggs then into the panko mixture. Deep fry in oil in batches. Do not overcrowd your pan.  Place the cooked popcorn on a wire rack over a sheet pan to let the excess oil drain. Do not put on paper towels as they will become soggy!

Enjoy with your favorite dip. I think I just served this with ketchup and sweet and sour sauce. 
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Tuesday, July 5, 2016

We are still continuing with our Easter spread series. If you missed part 1, just click on the link. Today's recipe is another super easy side dish which you can enjoy with a variety of dishes.



You need:


1 big can of mushrooms (I use Jolly)
some minced garlic
butter
olive oil
Parmesan cheese
chopped parsley
salt and pepper

Let's do this!

Heat the butter and olive oil in a skillet over medium heat. Add the garlic and cook until fragrant. Add the mushrooms and lower the heat. Allow them to caramelize, about 10-15 minutes. Be sure to check every now and then and mix them up a little so they don't burn. Season with salt and pepper. 

Remove from the heat and sprinkle with Parmesan cheese and parsley. 
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Monday, July 4, 2016

Hi, everyone! We had a nice staycation during my son's birthday week that's why I was out. I have also been busy in my mom blog. I'm making a few printables both for free and for sale. Please do check it out!

Anyway, let's continue with our Easter spread. Today's recipe is this loaded mashed potatoes. I don't know about you, but I love me some good mashed potatoes. I crave it. I can eat it probably on a weekly basis. Okay, okay. I'll stop now.


You need:

potatoes (I used about 5-7 big pieces for this one tray)
1/2 cup butter
1 bar cream cheese (I used Arla)
1 cup sour cream
2 cups cheddar cheese, divided
fried bacon, chopped
green onions, sliced 
salt and pepper

Let's do this!

Preheat oven to 177C.

Wash, peel and chop potatoes. Potatoes cook faster if you chop them up.  Place in a large pot and cover with water. Bring to a boil over high heat. When boiling, reduce heat to a simmer and cook for 20 minutes. Test the largest piece by piercing with a fork. If it's tender, they are done. Drain the water and leave the potatoes in the pot. 

Mash the potatoes with a masher or with the back of a wooden spoon. Mix in the butter and cream cheese. Mix them until everything is combined. Add the sour cream, half of the cheddar, some green onions, salt and pepper and some bacon pieces. Mix. 

Grease a baking dish. You can use butter or a spray. Spread the mixture into the dish and top with the remaining cheddar, bacon and green onions. Bake for 15 minutes or until the cheese is just melted and the potatoes are heated through. 

I think I'm going to make some next week but I'd have to omit the bacon as I'm reacting to it!



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