Majah's Mini Tempura

Majah also prepared shrimp tempura, a popular Japanese dish, for the birthday celebrators. Here's her mini version of tempura (pronounced as tenpura).

INGREDIENTS:

1/2 kilo shrimps
1 egg
breadcrumbs
salt
pepper
all-purpose flour
cornstarch
cooking oil

How to prepare the shrimp:
Remove heads and shells from shrimps without removing tails. Make incisions on the upper, middle and lower parts of the shrimp (parts where the body of the shrimp curves). Face the shrimp down then press it to straighten its body. Place on a paper towel to remove excess water.

COOKING PROCEDURE:
Beat egg, cornstarch, salt and pepper in a bowl to make the batter. In a separate plate, mix flour and pepper. Cover shrimp in flour, then dip into the egg batter. Then roll it over the breadcrumbs before deep frying in the pan. Shrimps cook fast. Make sure to quickly remove from pan once tail turns golden orange.

Tip on checking the heat of the oil:
Place a little batter into the oil. If the batter sinks to the bottom, then the oil is not hot enough. If the batter stays on top, then the oil is too hot. The right temperature will be when the batter sinks half way then goes up again. Once the right temperature is attained, lower the heat as not to burn your shrimps.

Pansit a la Majah

Pansit is a Filipino-Chinese dish that is widely known for its symbolic representation for "long life". This means that if you wish someone to have a long life, better serve Pansit (with uncut noodles) on his birthday. Hahaha! For Majah's case, she planned to cook pasta on her mom and grandma's birthday bash but since Iya (her grandma) requested for Pansit, Majah ended up cooking this traditional dish.

INGREDIENTS:

Bihon noodles
Canton noodles
cabbages (cut into strips)
carrots (cut into strips)
chicken (shredded)
chicken stock
chicken liver (optional)
soy sauce
salt
garlic
onions


COOKING PROCEDURE:
Sautee garlic and onions. Add chicken and liver. Add soy sauce. Sautee for a couple of minutes to let the chicken absorb the mixture. Add chicken stock (amount of stock depends on the amount of noodles you are going to cook). Keep in mind that bihon noodles need more water than canton noodles. Add more soy sauce and salt to taste. Drop bihon noodles first. Use fork to spread the noodles if necessary. Once cooked, drop the canton noodles. Wait until bihon noodles are cooked then add cabbages and carrots. Do not overcook the vegetables. Best served with calamansi on the side.

Haruhi Suzumiya resin kit

I want this... (sigh)

Ang kyut na keyk (a cute cake)

This was the cake before it was murdered by some gorgeous misses.

This was the cake after. Still cute. :D

Watch out for this cake at the corner bakeshop of Max's and try it out.

Sweet 'n Spicy Gemüse a la Chris

Gemüse n. (genitive Gemüses, plural Gemüse, from the noun Mus) 1. vegetable 2. (mildly offensive) A person whose brain has been severely damaged.

Derived terms

Gemüsemischung (mixed veggies)

(Resource: en.wiktionary.org)

INGREDIENTS:

broccoli

long beans

carrots

cabbage

monggo sprout

garlic (minced)

onions (finely chopped)

UFC sweet and spicy sauce

vegetable oil

COOKING PROCEDURE:

Heat vegetable oil. Sautee garlic and onions. Chop and add veggies- broccoli, long beans, carrots, cabbage, monggo sprout. Add UFC sweet and spicy sauce. Cook until firm tender. Serve with potatoes on the side.

For potato side dish: Chop baby potatoes into 2 then boil. After boiling, sautee in vegetable oil. Add salt and sprinkle italian herbs.

Marco's Ham 'n Cheese Omelet

Here's another egg dish from Marco. :D

INGREDIENTS:

6 slices of chinese ham (cut into small pieces)

2 eggs (beaten)

1/4 cup grated cheese

cooking oil

salt

vetsin (msg)

COOKING PROCEDURE:

Saute garlic in cooking oil. Add the chinese ham. Stir until light brown. Add salt and vetsin to taste. Pour in the beaten egg and grated cheese mixture then stir. Turn off heat after a few seconds or when the egg has solidified. Serve with pandesal or garlic bread.

(for Marco's review)

Inaymommy's Bulanglang

"I always miss home. I always miss my family. I always miss my mom's lutong bahay... "

My mom cooked Bulanglang last weekend. Almost all the ingredients were freshly picked from her garden. The dish is guaranteed healthy and organic. So here it is.

INGREDIENTS:

1 small size papaya, sliced

2 cups kalabasa (squash), cut into wedges

1 bundle kangkong

1 medium sized tomato, chopped

3 cloves garlic, crushed

6-8 cup rice stock (water from washing rice)

salt

vetsin (msg)

(Important: Make sure to wash all the vegetables)

You can also add the following if available:

1 bundle malunggay leaves, removed from stem

1 bundle sitaw (string beans), cut into 2” length

2 bundle sigarillas (also know as kalamismis), cut into wedges

1 bundle okra, cut into wedges

COOKING PROCEDURE:

Boil rice stock in a large pot, add garlic and tomato. Cook until tomato becomes soggy. Add kalabasa and simmer until it is firm tender. Add papaya continue simmering until cooked. Season with salt and vetsin to taste. Serve immediately. Best served with dried fish or tuyo (specifically sapsap or hawut).

Ginataang Kalabasa ala Cathz (Squash Cooked in Coconut Milk)

Cathz is not always in the mood for cooking. Hahaha! I'm like paparazzi sometimes, watching her every move. One day, I caught her cooking this so I grabbed my cellphone and took a picture of this yummy-looking thing. :P

INGREDIENTS:

1 kilo squash, cut into cubes (1"x1")

1 bundle of string beans

2 medium-sized eggplants (cut into small pieces)

3 pieces tomatoes, diced

2 onions, chopped

1 head garlic, minced

2 tablespoons of ginger root, crushed and minced

4 tablespoons of cooking oil

2 pieces long chili peppers

2 tablespoons of shrimp paste (bagoong)

2 cups coconut milk

1 cups coconut cream (kakang gata)

2 cups chicken stock

2 tablespoons of fish sauce (patis)

COOKING PROCEDURE:

On a big pan, heat oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. Add the tomatoes, squash, string beans, eggplants, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Add the coconut cream, and long chili peppers. Bring again to a boil and simmer for a few more minutes. Serve hot with plain rice.

(for Cathz' review)

Tina's Tuna Macaroni ala mayaman

It's really nice to have friends who are into cooking. It's more often than not that you get to taste their specialties and sometimes their new recipes. I feel very lucky!!! Hehehe :D

INGREDIENTS:

1/2 kilo elbow macaroni

1 pack sweet style spaghetti sauce

1/4 kilo hotdog (cut into small pieces)

1 can Century tuna light (slightly drained)

3 cloves garlic (minced)

cheddar cheese (grated)

secret ingredients

COOKING PROCEDURE:

Cook the macaroni according to package directions. Drain, douse with cold water, drain again and set aside. While the macaroni cooks, sautee the garlic in the pan until you smell its aroma. Add the hotdog then the tuna. Add the spaghetti sauce and the secret ingredients. Let boil then simmer for 5 minutes. Turn off the heat. Add the sauce to the cooked macaroni. Transfer to a serving platter and serve at once.

(for Tina's review)

Dinner at Persia Grill

It started with my craving to eggplant. I was thinking where can I eat a yummy eggplant meal that won't ruin my stomach. I wanted something unique like Baba Ganouge. And suddenly Persia Grill crossed my mind. Hmmm, why not? I haven't eaten there for almost a year. I missed its romantic ambiance. Yihee! So Marco and I went there to have a wonderful dinner.

Of course, we ordered Baba Ganouge (for Php 100.00) as the appetizer. It was served with Pita. Yum yum! Its smooth texture and grilled taste really goes well with Pita.

Then for the main dish, we ordered Business Meals (BM) also known as budget meals. We had BM2 - Chicken Kebab (for Php 120.00) and BM7 - Lamb Kebab (for Php 160.00) and 1 extra rice (for Php 25.00 -I think :P). They were served with grilled tomato, buttered plain rice and eggplant yoghurt dip.

The Chicken Kebab was soft, tender and tasty. It was like marinated in a special sauce that you could easily distinguish its taste from any other chicken kebabs. On the other hand, Lamb Kebab was just as tasty and well done. Nonetheless, Kebabs plus grilled tomato, buttered plain rice and eggplant yoghurt dip is a perfect combination. I also noticed that the food presentation was very simple yet surprising. The kebab was all covered with rice that you could barely see it on the plate.

Lamb Kebab

Chicken Kebab

For refreshments, I had House Blend (a mix of mango, calamansi juice and ice tea for Php 75.00 -I think :P) and Marco had a regular ice tea (for Php 40.00). The taste of House Blend was not really that appealing to me. It lacked sweetness though I didn't bother to ask the crew for any sugar. Somehow it complemented the dish. I was like drinking flavored water. As for the ice tea, there was nothing special. Hehehe. :D But then we finished all the food up and went out with a smile on our faces. :)

Persia Grill (Main Branch), Valero St.

Valero Carpark 2, Valero St., Salcedo Village

Makati City, Metro Manila

(02) 818-9090

Mon - Sun 11:00 am - 11:00 pm

Other Branches:

Legazpi St., Makati Megastrip, Megamall Soon SM Skygarden, North Edsa

Elden's Pechay and Tofu galore

Elden made another flavorful dish this morning. I recommend this to all especially to those who are on vegan diet. This is truly a health-friendly dish that is easy on the budget.

INGREDIENTS:

1 bundle of Pechay (chopped)

1 pack Tofu (firm)

1 medium-sized onion (sliced)

3 cloves garlic (finely chopped)

1 cup water

Maggi Savor (garlic flavor)

salt

COOKING PROCEDURE:

Sautee garlic and onion in a pan. Add tofu. Season with Maggi Savor (garlic flavor) and a pinch of salt until golden brown. Pour in 1 cup water and simmer for 5 minutes. Then add Pechay. Simmer again for another 5 minutes. Serve with rice.

Why watermelon makes my mouth water

One of the most interesting thing in my mom's little home garden is the Watermelon. As we all know, it is a summer fruit. But my mom was able to successfully grow it this third quarter of the year which is supposedly rainy. According to her, she planted the seed in the most fertile area of our backyard. Then she just watered it regularly until it grew a little larger than a basketball.

Last friday, my mom told me she already picked the watermelon from the vine. 'Ang tamis!(so sweet!)' she said. So when I got home, the first thing I asked about was the famous fruit. And yes, it was very sweet and very red too.

FAQ: So, how do you know when a watermelon is ripe? Most people tap on the fruit, and listen for a dull thump. If you grow many of them, this is an art form. Other signs include: Ceasing of growth, yellowing of the underside and drying or shriveling of the stem near the base of the fruit. (resource: gardenersnet.com)

Tinolang walang manok (Chickenless ginger stew)

Sometimes you don't have to spend much just to eat delicious meals. Especially when most of the ingredients you need are available in your own backyard. Look what I got in my mom's little veggie garden. They are all for free.

Still, you will need at least Php 12.00 in your pocket to buy other ingredients (refer to the prices below). So here's my budget version of Tinola.

INGREDIENTS:

2 Knorr chicken broth cubes -Php 5.00 each

1 small young papaya (cut into small pieces)

1/4 cup dahon ng sili (sili leaves)

1 medium-sized ginger (crushed)

1 liter rice stock

vetsin (msg) -Php 2.00 per 1 small sachet

COOKING PROCEDURE:

Bring the rice stock, papaya and ginger to a boil. Add chicken broth cubes and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked. Add sili leaves then turn off the heat. Season with vetsin to enhance the umami taste. Serve steaming hot in a bowl with plain rice and tuyo (dried fish) or bagoong (fish paste) on the side. It makes 4 servings.

Cheesy beef and mushroom eggstravaganza

Weekend is the perfect day to do some cooking. So Marco collected all the left-over ingredients in the fridge and made this wonderful breakfast. You gotta try it!

INGREDIENTS:

1/4 kilo beef

2 cloves garlic (minced)

2 eggs (beaten)

1/4 cup mushroom (sliced)

1/4 cup grated cheese

cooking oil

salt

vetsin (msg)

COOKING PROCEDURE:

Boil the beef for about 1 hour until soft and tender. Then chop into small cubes. Saute garlic in cooking oil. Add the beef and mushroom. Stir until light brown. Add salt and vetsin to taste.Pour in the beaten egg and grated cheese mixture then stir. Turn off heat after a few seconds or when the egg has solidified. Serve with pandesal or garlic bread. You can also add chopped red and green bell pepper to add color and enhance flavor.

Tipco Kiwi and Grape Juice 100%

I had a shot of this last night (Thanks Cathz!). It's green, very natural and refreshing. It is best served when chilled. I super love it! :D

Majah's Thai green tofu and chicken curry

I was eating dinner with Marco when suddenly my cellphone vibrated. 1 message received and it's from Majah. She was excited telling me that I would be having another subject for my blog. (Wow! That's cool!) It's the Thai green tofu and chicken curry that she would be experimenting with this time. It would be a combination of green chicken curry and green tofu curry recipes. She has tried the red and the yellow curries. Both have passed with flying colors. Delicious masterpieces indeed. And now the green one, how exciting!

Came early at the condo, I was watching tv while waiting for her chopper to arrive :P. After a couple of hours, she entered the flat carrying bags of ingredients and other goodies she bought in Shopwise and in Duty Free Clark (Pampanga). My face lighted up, thrilled with the new oriental cuisine yet to be borned. She rested for a while. We had a little chit chat. Other friends arrived. Then she started to prepare and cook. Too bad my eyes got heavy since it was past 1 AM already. I did not have the chance to see the end product (sigh). I just had Ate Shiela take the picture of the curry and I'm glad she did not forget. Anyway, here's the recipe. Enjoy!

INGREDIENTS:

2 large chicken breast (cut into chunks)

1/2 cup firm Tofu (cut into cubes)

1 green pepper (cut into strips)

1/2 onion (chopped)

1 small cauliflower (cut into small bite size)

1 lime (cut into halves/to be juiced)

dried mushrooms

2 tbsp soy sauce

2 cups kakang gata or coconut milk

3/4 cup gata or coconut milk (pangalawang piga or second wash)

1 cup chicken stock

1/4 cup dry niyog or coconut (to be roasted)

Thai green curry paste (Majah doesn't like using powder)

sugar

ginger cut into thin strips

patis (fish sauce)

1 tbsp canola/vegetable oil

Maggi Magic Sarap granules

COOKING PROCEDURE:

Marinade chicken chunks in soy sauce and lime juice for 30-60 minutes. Roast the niyog in a pan until golden brown. Set aside. In a pot, saute onions, bell pepper, and ginger in oil. Add the chicken chunks and continue to saute until flavor mixes with the meat. Mix 1 tbsp of curry paste, saute until all meat is covered. Cook till light brown. Dilute 2 tbsp of green curry paste in 1/2 cup chicken stock. (Thai paste is stronger than the usual curry powder. Do not put too much unless you really want your dish to be super hot.) Add in the pot. Mix roasted niyog and set aside about 1 tbsp for later. Let simmer for a couple of minutes. Add gata (pangalawang piga), and magic sarap granules. Mix well and let it simmer for a few minutes. Add kakang gata, then set aside about 3/4 cup. Add cauliflower and mushrooms. Simmer for a few minutes. Add tofu. Add patis and sugar to taste. For a spicier dish, add more curry paste. Add either chicken stock or gata until it reaches the desired spicyness . Once cooked, add some lime juice. Serve in a bowl.

Paksiw na Bisugo ala Cathy (Boiled pickled red snapper)

Despite her busy schedule, my friend Cathy always finds time to relax. And one of her relaxation regimens is cooking. Hahaha! I remember she was asking what to do with the Bisugo she had in the fridge. I suggested Fish Sarciado however we both don't know what it tastes like. She actually said "Patay tayo dyan. Manghuhula na naman ako ng lasa. Hehehe." So she ended up cooking Paksiw. Yum yum!!! :D

INGREDIENTS:

3 medium-sized fresh Bisugo (red snapper)

2 tomatoes

3 cloves garlic (crushed)

2 siling haba (banana peppers)

1 tsp peppercorn

1/4 cup vinegar

1 cup water (or less; depends upon your preference)

ginger cut into strips

patis (fish sauce)

vetsin (msg)

ampalaya (optional; sliced)

COOKING PROCEDURE:

Place Bisugo in a pot. Add tomatoes (whole), garlic, ginger and siling haba on top. Same with the ampalaya (if available). Add vinegar and water. Bring to a light boil. Add peppercorn. Season with patis and vetsin to taste. Simmer for a couple of minutes. Crush tomatoes in the pan. Continue to simmer until fish is cooked evenly. Serve with rice.

Sinabawang Bangus ala Elden (Milkfish broth with vegetables)

Last night, my friend Elden prepared a very healthy dish. Without further ado, here's how.

INGREDIENTS:

1 kilo fresh bangus, 5 cuts

1 bundle camote leaves (a.k.a. talbos ng kamote)

1 bundle saluyot

2 tomatoes

spring onion

2 siling labuyo

water

salt

vetsin (msg)

COOKING PROCEDURE:

Bring the cut fresh bangus to boil. Add tomatoes and siling labuyo. Then add camote leaves and saluyot. Season with salt and vetsin to taste. Lastly, add the spring onion. Simmer until cooked. Best served when hot.

Batangas Star Express rolls back its fare 20% effective today

I boarded Batangas Star Express bus this morning going to Manila. And to my amazement, the bus conductor gave me a receipt with fare 20% less. I thought he just mistakenly gave it to me. According to him, only Batangas Star Express lowers down its rate starting today because of the tight competition among bus companies in Batangas City. This is a good news to all Batangueños! :D

My Cheesecake Story

Myke and Nanay are among my newest friends here on earth. We were once flatmates. Since they left the condo we had no more bonding moments until Myke popped me a message that she's got a business proposal. Alright! My eyes grew big and my heart was filled with excitement as I told her "Sure! Sure!". That was the start of our so-called business partnership. And what's the business all about? It's all about CHEESECAKE!!!

Hahaha! Being business-minded and having a sweet tooth at the same time, I didn't hesitate to sell it. Myke or Nanay would deliver my orders. Good thing I also get to see them once in a while. Homemade cheesecakes by Myke are guaranteed fresh and delicious. They have a sweetness that is just right that all of you will surely like. They come in different flavors: Blueberry, Cookies 'n Cream, Peaches 'n Cream andMango. They are so affordable at only Php 75.00(smaller size at Php 40.00). I cannot tell you how Myke makes it as that's her secret. Hehehe. But here's a similar recipe for Blueberry Cheesecake (click the link to see the original recipe).

INGREDIENTS

Crust:

1 cup crushed graham cracker crumbs

2 tbsp unsalted butter

1/2 cup brown sugar

Filling:

2 (8 oz) pack cream cheese, softened

1/3 cup sugar

1 tsp vanilla extract

2 cups cool whip topping, thawed (whipped cream will also do)

1 jar of blueberry preserves (use as much as you prefer as topping)

1 tsp unflavored colorless gelatin

3 tbsp water

COOKING PROCEDURE

Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes. Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract. Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy. Add in the cool whip and fold gently. Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too.

(For your orders and inquiries, just pm me. :D)

Chicken and asparagus eggdrop soup ala Marco

Yesterday was a very memorable day for all of us. It was Cory's Interment day and another moment in history. However, it was also raining and Marco prepared a delicious meal for me. Yey!

It is called Chicken and asparagus eggdrop soup (click the link to see the original recipe). And it looks like Tinolang Manok. Hehehe. The taste of asparagus does not really blend well with the chicken but I appreciated it nonetheless since I am a fan of asparagus. Hehehe. For those who have not eaten asparagus yet, it will be a brand new experience I guess. And for those who hate it, string beans is a good alternative. Also, you may add cornstarch dissolved in water if you want to thicken the soup.

Happy cooking!

Pasta with prawns in creamy garlic sauce ala Marco

I had a very satisfying lunch today. Marco cooked his own version of Pasta with prawns in creamy garlic sauce (click the link to see the original recipe) . Super yummy!

Here's how my boyfriend did it in a more affordable way.

INGREDIENTS :
200 g. of uncooked pasta (spaghetti, fettuccine or linguine)
1 small pack of dried shrimps or dried hibe (instead of fresh prawns, about 12 pieces)
1 c. of cream1/2 c. of shredded regular cheddar cheese (instead of parmesan cheese)
1/4 c. of butter
1/2 head of garlic
a little Italian herbs (instead of a handful of fresh parsley)
salt and pepper to taste

COOKING PROCEDURE :
Cook the pasta according to package directions. Drain, douse with cold water, drain again and set aside.While the pasta cooks, boil the dried shrimps (dried hibe) to remove excess salt and residue. Heat the butter in a large sauce pan. Add the garlic and cook until lightly browned. Pour in the cream, lower the heat and bring to simmering (not boiling) point. Add the dried shrimp and simmer for about 3 minutes. Add the Italian herbs and grated cheese. Stir until the cheese melts. Season with salt and pepper.Add the cooked pasta to the sauce and toss to coat the noodles well. Transfer to a serving platter and serve at once.

Me and Marié

Since last week, I've been listening to this girl who was discovered on YouTube. I didn't know her background. All I know is, I like her songs especially her rendition of Rihanna's Umbrella. I admire her voice and the way she plays the guitar. A friend told me that she would be having a concert and that was last August 1. Though I'm not really a fan, I kinda felt bad that I was not able to see her live in concert.

Marié Christina Digby. She reminds me of myself few years back. If only I am passionate enough to continue what I've been always starting. Maybe I am also an acoustic singer together with my own band now. Not on YouTube or on TV, maybe in your favorite bars at least, where I can enjoy what I'm doing. Hehehe. But for the mean time, here's what I could only share to you. Marié and a picture of me way back when.