Sunday, March 27, 2011


Time is my enemy., can't blog more often because of my new teaching job.. Adviser of Grade IV students is really a time consuming and tasking work that you could imagine... And just recently a friend of mine ask me to cater her luau birthday party.  Here's picture :  spaghetti , hawaiian kabob, and roast chicken...

Me and my good friend

So long til next time...

Sunday, May 9, 2010

Wednesday, April 7, 2010


Hectic March...
I have and still chewing the difficult time in me and my husband life. Business is rough... And to ease my insanity of thinking this mega problem,,, my hobby made a pizza for me... 

The so Called "Classic Meat and Fries

simply delicious combination of saute' meat with fries and some condiments...

Another one pa.. baka kasi kulang pa sa akin eh....

Mexican Pizza

This gave me an idea of including this in our small soft opened resto.. 

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Friday, March 12, 2010

Last March 10, we celebrate my son Jarell 6th birthday.  Its simple but fun "salo-salo"
I bought a petit Choco Strawberries Cake.  My sister cooked the Maja Blanca.  So creamy and yummy pilipino dessert.

This famous Maja Blanca Recipe is made from coconut milk and corn starch. provides you this Maja Blanca recipe for you to enjoy this native delicacy.
Estimated cooking time: 1 hour and 20 minutes

Maja Blanca Ingredients:

  • 1/2 c. thick coconut milk
  • 1 c. rice flour
  • 1 c. sugar
  • 1/2 c. cornstarch

  • 3 tbsp sweet corn kernel
  • 4 c. fresh coconut milk or water
  • 1/2 c. grated frozen buko (optional)

Maja Blanca Cooking Instructions:

  • Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.
  • Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
  • Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.
  • When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

    But, still have Pansit Ala Pobre to combined with our Maja Blanca.  

    Estimated cooking & preparation time: 45 minutes

    Pancit Bihon Ingredients:

  • 1 8 oz. pack pancit bihon noodles
  • 1 cooked chicken breast, shredded
  • 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
  • 1 onion, pealed and sliced
  • 3 cloves of garlic, crushed and minced
  • 1/3 cup scallions, cut into pieces
  • 1 carrot, sliced into strips
  • 2 tablespoons of cooking oil
  • 3/4 cup diced celery
  • 3 tablespoons soy sauce
  • Salt and pepper to taste
  • 5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

  • Soak the pancit bihon noodles to soften for 10 minutes
  • Grease a large pan or wok with oil. Sauté garlic and onions.
  • Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
  • Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
  • Salt and pepper to taste.
  • Serve hot with sliced calamansi on the side.

Cooking Notes:

  • Calamansi or lemon is to be squeezed into the pancit bihon before eating.
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Wednesday, February 24, 2010


Early afternoon my husband and I feel hungry for a dessert.  Then we think of trying to make dessert

Pichi Pichi

1. 2 cups grated cassava (kamoteng kahoy)

2. 1 cup water

3. 1/2 cup sugar

4. Food color (optional)

5. Grated coconut (white, without the brown woody parts of shell or niyog*)

You will need:

1. Cassava grater

2. Blender Steamer

3. Coconut grater


1.  Peel cassava and grate finely with a metal grater oyer a large bowl.
2. Add water and sugar to cassava. Mix well.
3. Process cassava mixture in a blender or food processor to get a smooth texture. Add drops of food color if desired.
4. Pour mixture into small tin cups. Arrange tin cups in a steamer filled one-third with water. Over medium heat, steam, covered, until cassava mixture becomes transparent, about 15 minutes.
5. Remove pichi pichi from tin cups. Coat with freshly grated coconut before serving.
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Friday, January 22, 2010

Tarragon Pork Roast

Originally this is a chicken recipe were trying to perfect/practice. Our aim is to use my herb/spice in the garden (tarragon, rosemary, thyme,dill and etc..). Later we try it on a Pork Loin.. Then, were confuse which one taste better..


 Tarragon Pork Roast


  •  2 kilo pork roast
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • black pepper to taste
  • 5-10 tarragon leaves
  • 1/2 teaspoon salt


  1. Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
  2. Combine honey, mustard, pepper, tarragon, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
  3. Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 170 degrees F (75 degrees C). let stand for 15 minutes before slicing.  



    • 3 tablespoons cornstarch
    • gripping sauce from the roast pork loin


    1.  Toast cornstarch, then dissolve it  in a small amount of water, set aside.
    2. Deglazed pan to a make a sauce from the roast pork.  
    3. Combine the cornstarch mixture and deglazed sauce in a saucepan with low heat. Then season to taste and cook until thickened.
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Saturday, January 16, 2010

Singaporean Chili Crab

I made this singapore chili crab about 5 months ago and we miss it. I'm trying to cook this but can't find a big and perfect crab for this yummy...  delicious...  meal. 

Mise en place

2 Fresh whole crabs
1/2 Cup Flour
1/4 Cup Peanut oil
1 md Onion, finely chopped
5 Tbs Ginger, grated
4 Cloves, grated
5 Red chilies, finely chopped
2 Cups Ketchup
1 Cup Water
2 Tbs Soy sauce
2 Tbs Sweet chili sauce
1 Tbs Rice wine vinegar
2 Tbs Softened brown sugar

Wash the crabs well and scrub the shell.
Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts. With the flat side of the cleaver, crack the legs and larger front claws. (This is to makes eating crab easier.)
Lightly and carefully coat the shells with a little flour.


1.  Heat about 2 tablespoons peanut oil in a large wok and cook two crab halves at a time. Using a metal utensil, carefully turn and hold the crab in the hot oil until the shell just turns red. Repeat with the remaining crab halves.

2.  Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.
Add the ketchup, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.

3.  Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white. Do not overcook.
Serve with steamed rice.
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