Saturday, August 27, 2016



Salpicao brings back memories of my childhood as it's one of the dishes that I regularly order from Cafe Elysee in the old SM stores. I have many favorites in that place and salpicao is one of them. I've tried, for many years, to replicate it and bring back the taste of my childhood and this is the closest that I've gotten.

If you are like me and you're missing Cafe Elysee's salpicao, try this recipe. This is the Filipino version, by the way,

You need:

1/2 kilo tender beef cut such as sirloin
1/4 cup olive oil
1/4 cup Knorr seasoning
1/4 cup Worcestershire sauce
1 teaspoon Spanish paprika (optional) I'm allergic to this so I omit it
lots of garlic

butter 
garlic slices for garnish


Let's do this!

If your beef is not cut yet, cut them into bite-size pieces. In a bowl, mix olive oil, Knorr seasoning, Worcestershire sauce, paprika (if using) and minced garlic. Marinate the beef overnight or at least 2 hours.

In a pan, heat some olive oil. Brown the beef in batches. When you have cooked all of them, put them back in the pan and add butter. Cook until the butter is melted and the beef is to your desired doneness. I like well done as I like crispy bits on the edges. 

For the garnish, fry the garlic slices in olive oil. The garlic will burn so be careful and keep a close eye. Top on the beef and serve with rice. Oh, yum! You can also sprinkle some dried parsley on top for an added depth of flavor. 


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Friday, August 26, 2016



This dish is usually cooked with squash but I opted out because I was worried that I might get a reaction to it. So, this is just pork and string beans. My ginataan dishes are still a work in progress. It's also a hit and miss but this one was pretty spot one. I also omitted the bagoong or shrimp paste but if you're not allergic, by all means, add it! It will add a depth of flavour to the dish.

You need:

1/4 kilo pork, menudo cut (I used this kind of pork so that they will cook faster and won't be tough)
beef cube
1 cup water
1.5 cups coconut milk
small bundle of string beans, cut into 1" pieces
minced garlic
chopped onions
salt and pepper
optional bagoong

Let's do this!

In a pot, heat the oil. Saute the onions and garlic. Add the pork. Cook until brown. Pour the water and add the beef cube. Boil. Add the coconut milk and stir. Let the mixture boil then lower the heat and cover the pot. Let the pork cook until tender. Add the bagoong if using. Add the string beans and cook for 5 minutes. Season with salt and pepper. Taste before seasoning.
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Thursday, August 25, 2016


This is only my second attempt at siomai. The first one was a disaster. This was better although the taste needs some ooomph. It tastes okay but not like the siomai you buy from  restaurants or even Hen Lin but my husband and I agreed that it's actually not bad for something homemade and for my second attempt. If you want to try it, read on.

*I didn't use my bamboo steamer as it's too small but if you have one, use that for a more authentic flavor.

You need:

1 pack round wonton wrappers
1/4 kilo ground pork
1/8 kilo shrimps, deveined and finely chopped
1 tablespoon soy sauce
1 teaspoon grated ginger or in my case, ginger powder
1 teaspoon sesame oil
1/2 teaspoon salt
pepper
egg, beaten for egg wash
minced carrot to top the siomai

Let's do this!

Mix together the pork, shrimp, soy sauce, ginger, sesame oil, salt and pepper in a bowl. Spoon a teaspoon of the filling into the center of a wonton wrapper. Lightly brush the sides with egg wash. Squeeze the sides up until the wrapper forms a cup. Tuck in the sides and leave the filling exposed on top. Garnish with the minced carrots. 

Arrange in your steamer basket/tray or bamboo steamer. Be sure to put some water in the steamer. Steam the siomai for 12 to 15 minutes, until the filling is firm to the touch. Serve with soy sauce with calamansi and garlic chili oil.
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Wednesday, August 24, 2016


This is another super easy veggie side dish that you can make. I don't like serving just fried food or some kind of meat. I always have a side dish of vegetables to round up the meal. This one is super easy and goes well with fish, chicken and meat.

You need:

baby potatoes cut into halves or quarters
asparagus, cut into smaller spears
parsley
salt and pepper
olive oil
butter
chopped or pressed garlic

Let's do this!

In a pan, heat some olive oil. Add some butter. Cook the garlic until fragrant. Add the potatoes and cook until tender. Add the asparagus and cook until bright green. Season with salt and pepper and chopped or dried parsley. Serve with your favorite protein. 
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Tuesday, August 23, 2016



I started making my own breakfast loaves and pastries when my urticaria was active. I needed to be sure of what I was eating. This was one of my baking experiments. It turned out alright.  I overcooked this though so be sure to keep an eye on your cheese loaf when you bake it. I think I'll bake this again in the future so that it can be perfect. 

You need:

1 3/4 cup flour
1/2 cup sugar
2 teaspoon baking powder
pinch of salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil
1 cup shredded cheddar cheese, divided
optional mozzarella

Let's do this!

Grease your loaf pan and preheat oven to 200C.

In a bowl, combine flour, sugar, baking powder, salt and half of the cheddar cheese. Set aside.

Combine egg, milk and oil. Whisk. 

Make a well in the center of the flour mixture and pour the wet mixture in. Combine until just until well blended. It's okay if it's lumpy. Pour into the pan. Top with cheddar cheese and if using, slices of mozzarella. 

Pop in the oven and bake for 25 minutes or until toothpick comes out clean. Check on the 15-minute mark and then again at the 20-minute mark to be sure. 



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Monday, August 22, 2016


I know 'Loco Moco' sounds funny to my Filipino subscribers as in the local language, it means "you're kidding me" but loco moco is a Hawaiian dish.  Our local version is burger steak. Loco Moco differs from the local version as it is served with egg but I know one of the local fast food chains also now serves their burger steak with eggs but they sell it for breakfast. Like the Hawaiian version, we also serve this with rice. I know burger patties, rice and egg sound weird together for my foreign readers but still, you gotta try this. 

I watched Guy Fieri cook this dish in his show. That's why I decided to try it.

You need:


Cooked rice

ground beef
salt and pepper
chopped onions
crushed beef cube
1 tablespoon cornstarch
canola oil

cooked sunny side up eggs

Gravy:

1 tablespoon butter
mushrooms
onions
beef cube dissolved in water or beef broth
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch dissolved in 1 tablespoon water. 

Let's do this!

Mix all the ingredients for the burgers. Form the patties. Pour some canola oil into a pan. Cook the patties over high heat. Cover the pan to seal in the moisture. Cook until brown on one side then flip. Cook to desired doneness. 

Let's make the gravy. Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown. Add the beef broth and Worcestershire sauce. Bring to a boil and then reduce down for 3 minutes. Add the cornstarch slurry, stirring constantly until thickened. Taste. Season with salt and pepper if needed. 

To serve, place some rice on a plate, top with the patties and sauce. Put the egg on the side. You can also serve this with some chopped tomatoes. Garnish with chopped parsley. 





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Saturday, August 20, 2016


I prepared this dish for my SIL when I was in Singapore. My SIL and son liked it so much so I decided to cook it again here. This is so simple and versatile.

You need:

chicken breast fillets, sliced into smaller piece
juice of half a lemon
salt and pepper 
1/2 cup soy sauce
grated ginger or ginger powder
1 tablespoon sugar
half a can of Coke or Sprite (optional)

Let's do this!

In a bowl, combine the lemon juice, soy sauce, soda (if using), ginger and sugar. Season the chicken fillets with salt and pepper. Marinate the chicken for 6-8 hours or overnight. You can grill them or cook in a pan. When I was in Singapore, I used Happy Call. Back here, I just used a regular pan with a little bit of oil. 

This is the chicken I used for the white pizza in a past post. Sometimes I serve this with fried rice. If I serve this with plain rice, I usually add a vegetable dish. I also slice them up and top them on my salad for lunch. 
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Friday, August 19, 2016


When we have an abundance of groceries in the fridge, I can make these special, allergy-friendly breakfasts of mine. Above are sliced pears, mini hash browns, breakfast steaks and corn bread. I don't think I have the recipe for the corn bread here in my blog but I will post that as soon as possible. 


For this plate, more mini hash browns and pears, poached egg, steamed asparagus and cheese quesadilla. For the quesadilla, I just put some mozzarella slices on top of a tortilla, covered it with another and popped in the oven until the cheese melted and the tops were brown. 

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Thursday, August 18, 2016


This pizza uses leftover ingredients The pizzas are not arranged as I was arguing with my son while taking the photo. He wanted to dive in but I told him to take a photo first but he kept moving them around so this was a stolen shot.

You need:

store-bought pizza crust
bottled Alfredo sauce
mushrooms
onions
green bell peppers
sliced leftover grilled chicken
mozzarella cheese

Let's do this!

Spread some sauce over the crust. Top with shredded mozzarella. Add the rest of the ingredients. Pop in the oven at 190C for about 10 minutes. Serve with your favorite cold drink.



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Wednesday, August 17, 2016



It's been raining for the past several days and when the weather is like this, I usually prepare soup for my family. This is a simple and super easy recipe you can cook for lunch.

You need:


shredded, cooked chicken (if you have leftover roasted chicken, use that)
carrots
cauliflower
celery
garlic
onions
2-3 cups water
chicken cube
salt and pepper
star pasta

Let's do this!

Chop all the vegetables. Cook pasta according to package directions. 

In a saucepan, saute the onions. When translucent, add the garlic. Add the celery and the rest of the vegetables. Add the chicken. Cook for a minute or two. Add the water and the chicken cube. Bring to a boil. Season with salt and pepper. Add the cooked pasta. Simmer for 5 minutes. I served this with the cheddar biscuits from yesterday's post. 




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Tuesday, August 16, 2016


When I have the time, I bake or cook a storm in the kitchen on Sunday afternoons to prepare for the week ahead. I especially like baking breakfast food ahead of time so that on busy weekday mornings, I can just get a few and pop them in the oven. Here are some of them. 

The first one above are cheddar cheese biscuits. They are sweet and salty, unlike traditional biscuits that need gravy. These can be eaten on their own.  


These are chicken turnovers. 


This last one is a tray of mini cinnamon rolls smothered in icing. I will not give you a recipe for this because it was not perfect. I need to do a few more tweaks before I can share this with you. Nonetheless, my husband still demolished these as they are his favorite. 

Cheddar Cheese Biscuits

You need:

2 cups all purpose flour
1 tablespoon baking powder
1/2 cup sugar
pinch of salt
1/2 cup melted butter
1 cup milk
1 cup grated cheddar cheese

Let's do this!

Preheat oven to 230C. Prepare baking sheet by lightly greasing them or just put a parchment paper over them. I use Glad baking paper. 

In a bowl, mix the flour, baking powder, sugar and salt together. 

Add the melted butter and milk. Stir just until combined. Add the cheese and stir again just until combined. Drop a heaping tablespoon onto the sheet. This will make about 12 biscuits depending on how big you want your biscuits to be. I also brushed the tops with some of the leftover melted butter to give them a nice golden brown top. 

Cook for 10-12 minutes. Serve with your favorite jam. You can also serve this with soup for lunch. 


Chicken Turnovers

You need:

cooked shredded chicken (we had some leftover roast chicken from S&R so I used that)
1 cup water
1 chicken cube
3/4 cup milk
salt and pepper
onion powder
dried oregano
6 tablespoons flour
1 cup frozen corn and carrots
1/2 cup shredded cheddar cheese
1 egg

store-bought pastry sheets, thawed

Let's do this!

Preheat oven to 190C. Line a baking sheet with parchment paper or baking paper. 

In a saucepan, combine the water, chicken cube and 1/4 cup milk. Season with salt and pepper, onion powder and oregano. Bring to a boil.

Whisk the remaining milk and flour in a bowl. Slowly add this mixture to the boiling mixture. Be sure to whisk as you pour the milk and flour mixture to avoid lumps. Continue to cook until thick. Pour into a bowl and add the chicken and corn. Mix well. 

Cut your pastry sheets to your desired shape. Add about 2 tablespoons of the chicken mixture into the center, top with cheese and fold. Press the down the edges to seal. I used the tines of the fork. 

In a small bowl, break the egg and add a splash of water. Whisk. Brush the egg mixture over the top of each turnover. Cut a couple of slits on the top of the turnovers to allow the steam to escape. 

Bake in the oven for 30 minutes or until golden brown. This was so good, I tell you. So simple and yet so filling. I baked several pieces and they were gone in 2 days. 
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Monday, August 15, 2016

We love shabu-shabu but they can be very expensive so we limit them to special occasions. One day while we were grocery shopping, I saw a tray of Wagyu Beef. The price was right so I immediately put it in my cart and planned a simple sukiyaki for dinner. (Sukiyaki uses a sweet-soy sauce and shabu-shabu uses a clear broth)


Sukiyaki, like shabu-shabu is a fun way of having dinner with the family. It involves minimal prep. All you need to do is chop up the ingredients and prepare the cooker. Of course, we don't have a traditional sukiyaki cooker so I just used my multicooker instead. My son and husband had a blast cooking their own food. 








You need:


thinly sliced beef
vegetables of your choice (I used carrots, wombok pechay, enoki mushrooms; I wish shiitake mushrooms were more affordable)
tofu cut into cubes
noodles of your choice (I used vermicelli)
spring onions (I forgot to buy so I skipped that)
brown sugar (I used muscovado)
dashi (my allergy was still active during this time so I used a beef cube instead)
mirin
soy sauce

Let's do this!

Let's do the sauce first. This is my allergy-friendly version as I skipped the sake. Combine 1 cup mirin, 1/4 cup sugar and 1 cup soy sauce in a small pan and bring to a boil. Once boiling, turn off the heat and set aside.

Chop up all the vegetables. Set aside.

Season the meat with some sugar and the sauce. Add some oil into the cooker. Sear the meat in the cooker. Set aside.

Now the fun part. In the same cooker, pour some water, some of the sukiyaki sauce and one beef cube. If you are using dashi, skip the cube. Let the mixture boil then put the rest of the ingredients in. You can also leave the meat to simmer in the sauce but I didn't so as not to overcook them. Let this cook for a few minutes. Distribute some bowls and enjoy your easy to cook but delicious dinner!







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Friday, August 12, 2016


I love Rustan's Supermarket. I know I've said it a million times but I really do. They are more expensive than the average supermarket but they come out with such great deals such as this buy 1 kilo of short ribs, get 500g free. These kinds of deals really help us with our budget. We do our grocery shopping either once a month (yes, you read that right) or bi-monthly. But that's for another post on another day. For today, let's focus on these delicious short ribs. 


You need:

short ribs
1/2 cup soy sauce
1 beef cube 
minced garlic
grated ginger or ginger powder as I don't like bits of ginger in my soup
sesame oil
brown sugar 
leeks
sesame seeds
grated pear
water
optional salt (as needed)
1T cornstarch dissolved in some water

Let's do this!

In a bowl, mix together soy sauce, brown sugar, garlic, ginger powder, sesame oil, grated pear and a cup of water. 

Place the short ribs into your slow cooker or multicooker. Add the sauce. 

Cover and cook at 140C for 2-3 hours. Check the amount of liquid every now and then. If it's getting drier, add some water. Taste after the 2-hour mark and adjust seasonings if needed. 

Add the cornstarch slurry and cook for an additional 20 minutes until the sauce has thickened. Sprinkle with sliced leeks and sesame seeds. Serve with rice. Aside from the rice, I also served this with a side dish of cucumber salad and sprouts. 





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Thursday, August 11, 2016


I cooked this side dish when I prepared some steak fingers which didn't go very well. I was so glad that these turned out delicious to make up for the main dish.

You need:


Asparagus
flour
eggs
panko
Parmesan cheese
salt and pepper
canola oil for frying

Let's do this!

Prepare the asparagus by cutting off the hard portions.

Put some flour in one long plate, some beaten eggs in another and some panko mixed with Parmesan cheese in another.

Season the asparagus with salt and pepper. Dip into the flour mixture then the eggs then the panko. Shake off excess. Fry in oil. Drain on a rack, not on a paper towel as they will get soggy.

These were so good, I could eat them alone for dinner or snack!

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Wednesday, August 10, 2016

We finally went to Landers over the weekend. For those of you not familiar with it, Landers is a membership club like S&R but so much bigger. Most of the products are imported but they also carry some local stuff.

I took a lot of pictures so I'll be spreading them over all three blogs. Don't worry, I'll put the link to each one after the post.

I know you're excited so let's get started!


This ceramic non-stick cooker looks interesting. 


I really want this set!



Silicone baking liners! You shall be mine soon!


These are professional baking sheets. They are huge!


Microplane! They have Microplane! I know, I'm too ecstatic about a set of graters but I haven't seen this brand in the department stores. They are expensive though. 


Love these multi-colored set of knives. 


I really wanted to try these pickled mangoes but now is not the time. I think they will be great to add to some dishes. Soon...


Finally, this set of cooking utensils from Cuisinart. 

Landers is great. They have a ton of products and a ton of space so you can shop comfortably. Most of their imported items are not available in S&R. The prices are quite high but that's because they are expensive. We went to S&R after this shopping trip and I ended up buying more there than at Landers. 

Check out my haul in my mom and homeschool blog plus more items for your home, baby, travel, etc. 

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A little bit of disclaimer - not everyone has the same allergies. When I say a dish is allergy-friendly, I am mostly referring to myself and those who are allergic to the same foods as I am. Now that we got that out of the way, let's get on with the show. 

When I discovered that I didn't react to Korean food, it became a staple on our nightly menu for a few weeks. I was so food deprived that being able to add another dish or another ingredient to my repertoire made me so elated. No kidding. I went through depression and cooking is one of the things that make me happy. How can I cook on a limited ingredient/dish list? I think this bibimbap was one of the first decent meals that I ate during my period of urticaria. 


Korean food uses a lot of fermented ingredients which are very high in histamine. If you know you are allergic to histamine-rich foods, you might want to be very careful when tasting/eating Korean food.


This is my version of an allergy-friendly bibimbap. Check out the list of ingredients and if they are safe for you, then give this a try. 

You need:

cooked rice
chayote instead of zucchini (zucchini makes me react)
carrots
cucumbers
beef strips or beef shreds (I usually go with whatever is cheap or on sale as long as they are tender cuts)
cooked eggs (I skipped the whites as I'm allergic)
salt 
canola oil
sesame seeds
sesame oil
garlic
soy sauce
brown or muscovado sugar instead of honey
I also skipped the gochujang as it's made from peppers and night shades are a no-no for active urticaria
fried tofu squares
rice vinegar (vinegar is high in histamine)
pepper

Let's do this!

Julienne all the vegetables. Place in separate bowls and season with a little salt. Set aside. 

Prepare the beef by mixing it with some minced garlic, soy sauce, sugar, sesame oil and sesame seeds. Let this marinate for about 20 minutes. 

Add some oil to a pan. Squeeze out the excess liquid from the carrots then add to the pan to cook. Remove from the pan and set aside. Clean the pan. 

Add some oil again. Squeeze out the excess liquid from the chayote then add to the pan to cook. Remove from the pan and set aside. 

In a bowl, combine rice vinegar, sugar, salt and pepper. Mix together and add the cucumber sticks. 

In a separate pan, add some oil. Pan fry the beef. You can heat up the marinade and use as a sauce. 

To assemble, get a bowl and add some rice. Top with the vegetables and beef. Add the fried tofu. Add the egg in the center. You can also use sunny side up eggs and break the yolks, add some sauce and then mix everything together. Yum!




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Tuesday, August 9, 2016

Did you know that Rustan's Supermarket regularly has breads on BOGO? They usually have their mini baguettes on buy one get one and they only cost Php40, if I'm not mistaken. If you are a mom on a super tight budget (like moi), these are great to stock up on. Just put them in the fridge or freeze them and you can have breakfast, lunch, dinner or snack in a flash. Here's one easy recipe that I'd like to share with you.



I cooked this when my urticaria was not active that is why there is an abundance of bacon on the baguette. Today, I won't be able to eat this anymore unless I eliminate the bacon.

You need:


mini baguettes, halved lengthwise
mozzarella
bacon or ham (cooked)
spring onions or parsley
optional eggs

Let's do this!

Take out some of the bread in the middle of the baguette using a spoon, just enough to make a well for your ingredients. If you are using eggs, beat them in a bowl and pour some into the well. Don't forget to season with salt and pepper.  If not, just fill with ham or bacon. 

Lay the mozzarella over to cover the mixture and then add more toppings. Pop in a preheated oven for 15 minutes at 180C. Breakfast to go!

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Monday, August 8, 2016


Hibachi noodles are super easy to make but they pack some flavor. Well, it kinda needs to be flavorful as it doesn't have any other ingredients or "sahog" as we call it here in the PH. I put some shredded cabbage on top of my noodles just because we had some leftovers but my son and I usually enjoy these noodles plain. I also had some salad on the side.

You need:

linguine pasta
3 tablespoons butter
pressed garlic (I used a garlic press. You can just mince them)
3T sugar
soy saue
teriyaki sauce
salt and pepper
sesame oil
sesame seeds

Let's do this!

Cook pasta according to package directions. 

Melt the butter in a wok. Add the garlic and saute until fragrant. Add the cooked pasta and mix. 

In a bowl, mix the soy sauce, sugar and teriyaki sauce. Add to the pasta. Season with salt and pepper. Drizzle with some sesame oil. Add some toasted sesame seeds. Enjoy!
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Friday, August 5, 2016


I don't know how to cook steak. All I know is the simple method of cooking it in olive oil and butter and adding some herbs and spices. Steak is not a regular in our home as they are expensive. I just happened to get one tray on sale that's why I tried cooking it. If you love your steak rare to medium rare, skip this post. We like our steak well done. If you want to try my version, read on. 

You need:
steaks
salt and pepper
garlic powder
Worcestershire sauce
soy sauce
butter
olive oil
thyme

Let's do this!

Marinate the steaks in Worcestershire sauce, soy sauce, garlic powder, salt and pepper for 2 hours. 

In a pan, add some olive oil. Place the steaks. Sprinkle with some dried thyme. Add about 2 tablespoons of butter to the pan and mix with the olive oil. Spoon this mixture over the steaks. Cook until desired doneness. 

And because I always try to add veggies to our meals, I served this with some ampalaya (bitter gourd) and shrimps in oyster sauce. I know it's weird but it worked for us. 



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Thursday, August 4, 2016



One day, I found a ton of leftover bread in the fridge. We refrigerate our breads to make them last longer, by the way. You can also freeze them. I decided to make some bread pudding with all the leftover Batard bread. I'm not a pudding fan but this was good and I ended up eating it for breakfast or snack for the rest of the week. My son liked it too.

You need:

leftover bread, cut into cubes or in my case, roughly cut
2T sugar
1 cup cream
3 eggs
1T vanilla extract
1 1/2 c milk
1/4 c sugar
chocolate chips
grated chocolate (optional)

Let's do this!

Preheat oven to 180C. Prepare a pan by greasing it or spraying with non-stick spray. 

In a bowl, mix the sugar, cream, eggs, vanilla, milk, sugar and chocolate chips together. Add the bread and mix well. Transfer to prepared pan. Top with grated chocolate or more chocolate chips. Bake in the oven for 30 minutes. I served it warm but we also liked it cold. 

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Wednesday, August 3, 2016



One of the reasons I love shopping at Rustan's supermarket is their regular deals on meats. They usually have a buy 1 kilo, get 500g free promo on different kinds and cuts of meat. These short ribs were one of them. I used to shop with a list on hand but now I find it much better (and more relaxing) to just buy whatever is on special and whatever is in season (or whatever I fancy at the moment). When I saw these ribs, I knew they were going into my multicooker. If you are a busy mom, invest in a multicooker. You won't regret it. 

You need:

1/2 kilo short ribs
bottled barbecue sauce
sugar (I used muscovado)
salt and pepper
garlic powder
Spanish paprika
half a can of Coke

Let's do this!

Combine 1/4c barbecue sauce, sugar, garlic powder, Spanish paprika, Coke in a bowl. Season the short ribs with salt and pepper. Add to the sauce. Mix well, making sure that all ribs are coated. Leave some marinade for basting. 

Place in a multicooker on 140C and cook for 4 hours. Make sure that they don't dry up. Add more water or soda if they get dry.

When the ribs are done, take them out of the multicooker and place on sheet pans lined with foil. Brush the remaining marinade on top and pop in a preheated oven (180C) for 5 minutes or until you get some good caramelization. 

I served this with some adobong kangkong with ground beef. I added the ground beef so that we can eat the kangkong with just rice for the next day's lunch. 






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Tuesday, August 2, 2016


This was the very first chicken dish that I cooked/tried when my doctor gave me the go signal to start adding back "allergens" to my diet. Most of our meals are home cooked to make sure that I won't have any reactions. Sometimes when I eat chicken or shrimps in restaurants, I get a reaction but when I cook them at home, I'm perfectly fine. 

For this dish, I kept it simple. Just olive oil, salt and pepper and herbs. And of course, a bunch of vegetables. I also try to stay away from dark meat. For some reason, I react to it. Probably because the flavors are saturated there compared to white meat. 


You need:

chicken breast fillet 
salt and pepper
olive oil
oregano


mini potatoes
carrots
beans
onions
salt and pepper
olive oil
parsley 
garlic

Let's do this!

Preheat oven to 190C.

Use a non-stick sheet pan or cover the pan with some foil. In a bowl, combine chopped vegetables. Add some olive oil and season with salt and pepper. Add some chopped garlic and parsley. Mix well. 
Pour on the sheet pan. 

Drizzle olive oil on chicken. Season with salt and pepper and oregano. Place on top of vegetables. Bake until the chicken and vegetables are cooked, about 30 minutes. 



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Monday, August 1, 2016



Lunch is super simple for me and my son. We usually just reheat leftovers. If my husband packs all leftovers for his office lunch, that's the time when I need to cook. But, I still make sure that what I cook is super fast, super simple. Like this dish. It is a Korean inspired noodle dish.

You need:

vermicelli noodles, cooked according to package directions
1/4 kilo ground beef
salt and pepper
soy sauce
mirin
sugar
sesame seeds
sesame oil
onions
spring onions
sliced cucumbers

Let's do this!

In a pan, add some sesame oil. When it's hot, add the chopped onions. Wait till translucent then add the ground beef. Brown the beef. In a bowl, mix together about 2 tablespoons of soy sauce, 1 tablespoon of mirin (you can also use honey) and a teaspoon of sugar. Add this mixture to the beef. 
Season with salt and pepper. Cook for two minutes. Top with toasted sesame seeds and spring onions.

To assemble, place some cooked noodles in a bowl. Top with beef mixture and add some sliced cucumbers. 

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