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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