Saturday, July 28, 2012

Hotdog Salpicao

Hubby and i wanted to eat something home made for today's lunch. Instead of ordering our food online (which we usually do during rest days) i then decided to cook this not so usual way of cooking the ever famous hotdog. Credits to a fellow blogger for sharing this simple yet delicious recipe.

What you need
8 pieces cocktail hotdogs, cut into 2
2 eggs lightly beaten with pinch of salt
2 tablespoons of olive oil
1 tablespoon of soy sauce
1/2 tablespoon of oyster sauce
1/2 tablespoon of knorr liquid seasoning
Toasted garlic

What you need to do:
* Heat the oil then fry te beaten egg. Slice the cooked egg. Set aside.
* Fry the hotdogs. Add the soy sauce, oyster sauce and liquid seasoning. Let it cook for 1 minute. Do not over fry the hotdogs.
* Combine the egg and hotdogs. Top with toasted garlic.
* Serve with love and happy eating!

Wednesday, July 18, 2012

Battered Quail Eggs - Kwek Kwek

Aside from banana cue and turon sold on the sidewalks, kwek kwek is also one of my favorite street foods. Too bad, my husband who has a weak stomach (hehe) is not fond of eating street foods, so I’ve got no choice but to find a booth inside the mall just so I can eat this affordable and delicious tastier way of cooking quail eggs! I can still remember, a good friend of mine and I would stop and buy under the dirty bridge of Coastal so we could eat Kwek Kwek and Tukneneng. Oh, how I miss those days.

What you need:
1 dozen of quail eggs
2 to 3 tablespoon of cornstarch
1 cup of flour
½ cup of water
½ teaspoon ground black pepper
½ teaspoon iodized salt
1 tablespoon of atsuete powder (this would make the batter color orange) ; you can also use food coloring if you don’t atsuete powder
Canola cooking oil for deep frying

What you need to do: 
On a bowl, combine all the ingredients and mix thoroughly.

♥ Place the cooking quail eggs on the mixture, then coat them individually.

♥ Heat the cooking oil. Deep fry. Place on a serving plate.

♥ Serve with love and happy eating!

For the sauce:
Aside from vinegar, you may add bits and pieces of onion and cucumber. 

Monday, July 16, 2012


Hardinera –this isn’t a female gardener (hehe); but a famous delicacy from Lucban Quezon. A glorified version of embutido, or another version of menudo. But there’s something about this dish that makes me “drool” every time I taste it. Very sumptuous and really delicious. I really don’t know how come a simple tomato sauce can make this dish really flavorful.

Check out how to make it, and it’s really worth a try. You will need a llanera and steamer for you to be able to cook this. ;)

What you need
½ kilo ground pork
½ Knorr Beef Cubes
¼ cup of sweet pickles
½ cup of raisins
1 small pouch of tomato sauce
½ teaspoon of ground black pepper
½ teaspoon of iodized salt
1 pouch of Eden grated cheese
1 tablespoon of liver spread
3 eggs, lightly beaten
3 hardboiled eggs, cut into circles
6 pieces hotdog cocktails, cut into halves (you may use the regular size hotdogs)
1/2 tablespoon of canola cooking oil
1 red onion, minced
Cooking oil for greasing

What you need to do:
 Heat the pan. Put the oil. Sautee the onions. Add the pork. Let it cook. Set aside.

On a bowl, mix all the ingredients. Except for the beaten and hardboiled eggs.

Get the llaneras. Grease with enough cooking oil. Put the hardboiled eggs.

Pour the beaten eggs on the llanera; just enough to cover the hardboiled eggs.

Scoop the mixture, until it occupies the llanera. Add another 2 table spoons of beaten eggs.

Cover the llanera with aluminum foil.

Steam for 1 hour. Uncover.

Serve with love and happy eating! 

Tuna and Mushroom Carbonara

It’s my first time to cook carbonara; and I must say that I really nailed it! Haha! I was really kind of hesitant to serve it as our snack, since my family have been used to eating the ever famous sweet Filipino spaghetti. Good thing, they all enjoyed eating it, and even requested me to cook it next weekend.

I didn’t use the instant Carbonara sauce from Del Monte, but I made the sauce from scratch. It was really easy making the sauce, and should I have known that preparing this pasta is really a cakewalk,; I could have cooked this merienda most of the time!

What you need to do:

½ kilo of fettucine; cooked as per instructions
1 can of Campbells condensed cream of mushroom
1 big can of whole mushroom (okay, so I accidentally grabbed the whole mushrooms, but you can use the stems and buttons for this)
1/2 cup of nestle cream
1 cup of water
1 onion, chopped
1 can of Century Tuna
Parmesan Cheese
*** I didn’t use garlic since my dad hates it. No bacon too, since we’re aiming to be healthy here. But you can add bacon to make it even more delicious. :D ***

What you need to do:

·         Sautee the onions. Add the tuna.

·         Add the cream of mushroom, pour the water then the nestle cream. Add the mushrooms.

·         Let it simmer for 5-8 minutes. You may add more nestle cream if needed.

·         Combine the cooked pasta and sauce.

·         Top with parmesan cheese

·         Serve with love and happy eating. 

Wednesday, July 11, 2012

Trader Joe's Cocoa Truffles

Can't stop but share one of the best chocolates I have tasted so far. A sweet guilty pleasure ♥ 

Too bad I cannot find this here in Manila. If anyone knows where I can buy these over the top delicious truffles, please leave a comment. ♥ My dad had to order a couple of truffles straight from this grocery store in US just so we could satisfy ourselves! To be honest, I really fell in love with their truffles with its "melt in your mouth" chewy chocolatey goodness! 


Buridibud – this may sound weird but I can pretty tell that this is probably one of my favorite vegetable soup dish of all time. This is an Ilocano delicacy, so if you love eating vegetables plus enjoy the saltiness of bagoong, then this would surely tickle your taste buds! Best eaten when served with fried fish or adobo.

What you need
5 cups of water
1 sweet potato
2 to 3 table spoons of bagoong
Bunga ng malunggay – I know this is a hard to find vegetable in the market and quite pricey as compared to other vegetables – but you can replace this with malunggay leaves.
1 small onion, diced
1 tomato, diced

What you need to do:
Pour the water on the cooking pot. Add the sweet potato. Once soft, start to mash it. This will make the soup thicker.
Add the onion and tomato. Then pour the bagoong. You may add more bagoong if you want it to be saltier.
Put the bunga ng malunggay. Let it cook for 20 mins.
Serve with love and happy eating! 

Favorite Fast Food Meals

Greenwich and Jollibee has been our best friend lately. Every time hubby and I are “trapped” in the house, and we don’t feel like cooking at all, we just reach out to these two famous pinoy food chains. As always, they never fail to satisfy our cravings.

Here's our favorite meal combinations that we always order from them: 

Hawaiin Delight Barkada, Garlic Sticks, Onion Rings and Lasagna Supreme

Peach Mango Pie, Cheese Burger, Regular yum and Jolly Hotdog

Ginataang Bilo-Bilo

Hello July!

I’ve been very busy with work and unable to cook lately. Thanks to my mom, because she’s back to cooking and I get to taste her yummy dishes again. Thanks too mom, for waking up early just so hubby and I can eat our breakfast and dinner on time. Hehe!

Anyway, here’s some of the recipes I have cooked, if I’m not mistaken, two weeks ago, but wasn’t able to blog it. hehe

Ginataang Bilo-Bilo is probably my most favorite merienda of all time! 

Too bad my mom’s a diabetic so we seldom cook it. We know how sweet this merienda can be! But since I have been bragging my mom how I miss eating ginataan bilo-bilo, she then decided to buy the ingredients and taught me how to cook it.

What you need

5 pieces saging na saba, cut into rounds. See picture below.
20 pieces bilo bilo (rice balls; or what they call the glutinous rice)
½ cup of sago
5 tablespoons of sugar
1 cup of langka strips
1 piece of sweet potato, diced
2 cups of water
3 ½ cups of coconut milk

What you need to do: 
Pour the water on a large cooking pot. Let it boil.
Add the coconut milk and the rest of the ingredients (except the sago).
Let it cook for 30 minutes, or until the bilo bilo pops in the water. ;)
Add the sago. Let it simmer for 1 minute.
Serve with love and happy eating! Best eaten during rainy season. Tee  hee