Dec 28, 2010

Homemade Cheesecake Ice Cream

We had homemade cheesecake flavored ice cream for Noche Buena this year's Christmas. And this is the first recipe I posted from our Christmas dinner since this is the one I have been closely watching and actively taking part of, considering that the ice cream maker was the gift I got from my mom this Christmas.

It was as creamy as I can remember, just like the gelato (custard-based, over-priced ice creams that are said to be Italian), and tastes like the cheesecake from Chocolate Kiss in UP Diliman. And all the other cheesecakes I devoured in my life, except for the disgusting one I tasted from McDonald's Cafe. Worst excuse for a cheesecake ever.

Anyway, here's how we made it:


4 egg yolks
2 cups all-purposecream, chilled well
1 cup evaporated milk
1 cup cream cheese
2/3 cup refined sugar
1 tbsp. vanilla extract, or maple extract
2 tbsp fresh lemon juice
pastry crumbs
blueberry preserve


  1.  Mix the egg yolks with sugar, but do not overbeat.
  2. Heat the milk in a thick saucepan for a minute.
  3. Pour half of the milk onto the egg yolks, beat for a minute, then pour back into saucepan with remaining milk.
  4. Lower the heat and keep stirring until the mixture is thick like maple syrup in consistency.
  5. Cool to room temperature then transfer to the freezer and chill for 2 hours.
  6. Once cool, mix together with chilled all-purpose cream, cream cheese, vanilla extract, and lemon juice.
  7. Pour into the ice cream maker and let process until the consistency is like soft-serve (think Mcdonald's vanilla sundae).
  8. Drop pastry crumbs during this stage (make your own by mixing melted butter with crushed graham crackers and sugar, bake, chill, and crumble).
  9. Transfer to the freezer for a firmer and creamier texture.
  10. Top with blueberry preserve.
Dec 26, 2010

Our Simple Christmas Dinner

*Recipes coming soon!*

I love the holidays, when everything is just about food. And this time, I just sat and relaxed while my older sister cooks our Christmas meals while I get to taste and eat while she's cooking. I managed to eat a buffet already by the time she forced me to help in preparing the food. So the recipes I will have to verify with both my memory and my sister's memory as well.

What's even better is that after all the heat in the kitchen, we made a special dessert, using my mom's gift for me: a Cuisinart Ice Cream and Sorbet Maker. Don't you just love how the holidays cast their magic when you plead for something?

Anyway, we had Baked Penne in Marinara Sauce, Barbecue Ribs, Ate's Healthier Pork Sisig, Prawn and Veggies Tempura, Homemade Sushi, and Homemade Cheesecake Ice Cream topped with Blueberry Preserve. No hamon de bola, sadly, but those dishes are quite a lot already, and they won't let me oven-broil the ham.

The photos were taken by both my sister and me, but I placed the watermark in my name for this blog's use. :p
Baked Penne in Rich Marinara Sauce. 
The grated parmesan made it look dry, but it was really saucy.

Ate's Healthier Sisig, with liver and crunchy roasted pork belly skin. 
It was cooked with less fat!

Prawn and Veggies Tempura.
Veggies include carrots and eggplants. Oh, and there's kani tempura too. :)

Fall-off the bone tender babecue ribs. Wayyy better than Rack's.

Homemade Sushi. My sister's first shot at it.
The rice wine's tartness was just right. :)

Homemade Cheesecake Ice Cream.
Made from cream cheese, baked crumbs, a lot of cream, and topped with blueberry preserve. :)

Those were the only dishes, but they were  cooked with a lot of love, and were devoured with a lot more love as well. Happy holidays everyone! Can't wait for New Year!
Dec 25, 2010

Touching a Stranger's Life

Let's face it, you can let the year end without contemplating what has happened, why things happened that way, and what you have been most thankful for. Just minutes ago I was talking to my inner self about how far I have gone from the absolutely childish girl I knew years ago, before I stepped into college.

Months from graduating and I am here, thrilled that somehow, for this wonderful year that's nearing its glorious end, I have given someone an irreplaceable gift that I never thought I could have given. And this is not one of the people I hold dear in my heart, that person is a complete stranger until last night.

A few hours before Christmas Eve and I am scanning all the greetings and messages in my mail, when I saw a strange name, someone I didn't remember at all. Could I have forgotten an important acquaintance from my freelance job? Or possibly a newly introduced friend? No. I decided to open the message with the subject, "A big thanks for the gift, Sassy Chef."

It was really sweet.<3

"Hi, I really, really want to express my gratitude for your blog. My fiancee's mom hates me, and has sworn never to let me into their lives. But Caloy told me that his mom is the master of all food lovers in the whole world, a connoisseur even. I saw your blog once from the Sulit community and I immediately fell in love with the fact that you learned to cook from scratch for a reason.  I tried three of your dishes, all without fail to gradually impressing my soon to be mother-in-law. At least, that's what my fiancee said. But on her birthday last December 15, 2010, I followed up your Talakitok steaks in homemade sauce, together with your lumpiang sili with sweet dip, and she finally told me herself that I would make a great wife. I'm not sure how the older generation feels about food, but they sure can change a mother's mind! I bet the blend of sweet and strong spicy flavors changed her mind. I meant to send you a simple message but I ended up telling you the story. It may seem simple and cliche to you, but it meant the world to me to be appreciated and loved.

Thank you for your gift to me, you have your biggest fan right here.

Love, Carmela"
I never thought I can actually give a really meaningful gift to a stranger this Christmas. I mean, the toys and clothes Alex and I donated were nothing compared to the love shared from Carmela's story. And to you Carmela, a big thank you as well, for giving me this tingly feeling one feels, from listening to a truly heartwarming story. Much love to you and your family! I hope I can touch more lives someday, and my wishes are for everyone to share the gift of giving and love even as the holidays have passed.

I wanted to share this on New Year's Eve, but I thought it would be perfect for Batang Yagit's Christmas Giveaway, with which the prize money I'll be sharing for a good cause. I think this has got to be the most significant bloggable event for the ending year of 2010, having touched another's life with the love I dedicate to this blog. Special thanks to the wonderful sponsor, Jehzeel Laurente, and of course Batang Yagit, for deciding to share the love to their fellow Filipinos this holiday season.

Win or not, I am very thankful for the blessings I got and those that I will receive in time.
Dec 11, 2010

A Trip To Orchard Road

As much as I would have loved going to Singapore to have a taste of the exquisite cuisine of Orchard Road, a student's budget like mine can't possibly afford any trips for now. Not that I can't ask my parents for money, but I would rather not lest they give me a long lecture and probation on who I am going with and whatsoever doubts they can come up with.

So after a long walk around SM Megamall after a grueling AM shift in Novaliches, Alex and I found ourselves hungry just in time to turn around and see a cook flipping noodles through the glass kitchen. We then decided to take a rest and see if the food served is close to the real thing.

We ordered Char Kway Teow, Malaysian Chicken Curry, and Black Pepper Pork with rice for a quick lunch. For those who can't stand "exotic" Asian tastes, I wouldn't recommend Char Kway Teow. It was delicious, but based on Alex's reaction, he didn't quite like it. It has lots of flat noodles and shrimp, and to tell you the truth, it didn't look as colorful and yummy as in their menu photo.

The Malaysian Chicken Curry is okay, it lacks a lot of that spicy punch to be anywhere near the Malaysian Curry I know. Try Superbowl's curry and you'll see. It was tasty, though, and I enjoyed eating it, but for the lovers of all things extremely spicy then this would be like water compared to a fruit smoothie. I just hope there would be more pieces of chicken in the big bowl by the next time I order it.

The Black Pepper Pork was really good, just like how I cook them at home. It's served with garlic fried rice and a sunny-side-up egg. It's like eating breakfast during lunch time. What's cool is that you can see how they handle your food through the glass kitchen. We didn't order dessert, but Alex was hinting on having Kachang the next time we pass by. I will be uploading their menu soon. I haven't finished scanning and resizing the other photos yet. :)
Dec 7, 2010

Homemade Almond Biscotti

I longed for biscotti from Starbucks, but with the extremely busy schedule I have at school, I barely have the time to relax and take a sip of coffee or latte. But as we have stocked up on nuts lately, specifically raw almonds and walnuts still inside their shells, enjoying nice and freshly baked biscotti is not to difficult anymore. But I can't find the nutcracker, and unless I want to manually hammer down on the walnuts, I have to use the almonds in the meantime. In case you were wondering, the walnuts were sent to us from Canada as I have bugged my mom about the joy of roasting walnuts in their shells, just like we do with chestnuts. I have no idea where to buy them from here.

The biscotti turned out crisp and biscuit-like, with a perfectly nutty-sweet yet not too strong taste that goes really well with hot coffee.

  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole raw almonds
  • 1 tbsp milk
  • 1/2 cup flour for dusting and kneading
  1. Preheat oven to 350 F.
  2. In a large mixing bowl, cream butter and sugar. 
  3. Beat in eggs into butter mixture one at a time, beating well after each addition. 
  4. Add vanilla extract.
  5. Combine all other dry ingredients except dusting flour and add to the mixture. 
  6. Stir in almonds and mix well. 
  7. Knead by hand for two minutes, adding flour as necessary.
  8. Divide dough into two, then roll into 12x3-inch logs with a raised center.
  9. Grease a foil-lined baking sheet and place logs. 
  10. Brush with milk. 
  11. Bake for 15-20 minutes or until golden brown and firm to the touch. 
  12. Remove from oven and reduce heat to 300 F. 
  13. Cool on wire rack for 15 minutes. 
  14. Slice with a really sharp knife into 1-inch thick slices. 
  15. Bake on ungreased cookie sheets for 8 to 10 minutes. 
  16. Turn and bake for 10 minutes more. 
  17. Serve with hot coffee or tea.
Oct 31, 2010

The Most Horrifying Halloween Cake Ever!

Yea, I know what you're thinking. Not posting for so long and I come back with this gruesome photo of a scary edible cake that looks so, uhm, terrifyingly delicious! I ran across this edible work of art in Deviantart, and I just can't help but share this with everyone! It's  made by ohnoono from DA, and she calls it the Dead Man's Farm Cake.

Just look at the detail! I'm pretty sure I'll be delighted to have this on my Halloween table! Though, I would be scared that it might eat me first.

It's quite a charmer, isn't it? And no words can ever do it justice. So I'm signing off, hoping that I won't be so busy with school work anymore to be able to post more of my recipes, and not so scary dishes from my kitchen.

Happy Halloween!
Sep 12, 2010

Chicken and Veggies Stir Fry

Stir fries are great when you are in such a hurry. They can be done in less than ten minutes, and you can have a hearty and tasty meal with lots of color and a little spiciness with it. It's also great with leftover chicken and extra vegetables in small amounts, that way you won't have to throw away anything.

We still have a cup of uncooked shredded cabbage left from cooking pancit canton for dinner, as well as a package of baby corn that threatens to be rotten if not used within a few days. There's also a half  of a carrot left in the crisper. The chicken I used were deboned chicken breasts for healthier options, but chicken thigh fillets can be used if you want them really juicy with the chicken's natural fat.

Chicken and Veggie Stir-Fry Recipe
Serves two hungry people =)


1 cup of shredded cabbage
10 pcs baby corn, cut in half
1 whole chicken breast
1 small onion, sliced
3 cloves of garlic, finely chopped
Carrot strips, about half cup
1 tsp chili garlic sauce
1 tsp cornstarch, dissolved in 1 tbsp warm water
2 tbsp oyster sauce
2 tsp brown sugar
1 tbsp rice vinegar
2 tbsp water
4 tbsp olive / vegetable oil

  1. Slice the chicken into half-inch strips. Rub with a pinch of each of salt and pepper.
  2. In a bowl, mix water,sugar, chili garlic sauce, vinegar, and oyster sauce until sugar is dissolved. Set aside.
  3. Heat a non-stick pan over high heat  and add 1 tbsp oil or butter, swirling pan to coat evenly. 
  4. Stir-fry onions and garlic until golden and caramelized.
  5. Add the chicken strips until just cooked. Do not brown. Transfer chicken and onions to a bowl.
  6. Add the remaining oil to the pan and heat until smoking, then stir-fry vegetables for three to four minutes. 
  7. Add the mixture from step 2 to the pan over medium heat. Add cornstarch solution.
  8. Simmer and add chicken mixture and stir-fry until heated through and sauce thickens.
  9. Serve hot over cooked rice.

Sep 9, 2010

Perfectly Crisp Homemade French Fries

When I was younger, I always asked for french fries at home. My parents would buy those huge bags of fries from Makro and PriceSmart back then, but they taste bland and way too flour-y for me. When I started cooking, I made a lot of homemade mojos ala Shakeys, and tried making french fries from freshly bought potatoes at home. 

But no matter how I cook them, they always turn soggy with oil, or too soft. If I leave them any longer they will be hard and too crisp. What I want would be the crisp outside with the insides like mashed potatoes. And today I have made this possible.

The secret would be to use extremely hot oil in deep-frying the potatoes. The kind that has just started smoking will give you great fries as long as you don't turn down the heat; otherwise your potatoes will soak up the oil.

Here's what you have to do:

  1. Heat oil in a deep fryer. The rule of thumb would be 2 cups of oil for every 1 cup of fries.
  2. While the oil is heating, scrub the potatoes then cut them into strips at about half an inch thick. I like them big.
  3. After the oil has started smoking, place all the cut potatoes in. The oil will definitely spatter and froth like crazy. Don't lower the heat or your fries will be soggy.
  4. Don't stir, just wait for all the froth to go away and for the fries to float and achieve a nice golden color, with the outer layer seeming to bubble underneath. (see pic)
  5. Remove from the oil using a slotted spoon and drain on paper towels.
  6. Serve with ketchup, sprinkle with salt and pepper, or go with your favorite flavorings. I serve mine with
    Sep 8, 2010

    Swearing by a Smile

    The following post is my entry to Project Vanity's Asian Secrets Giveaway!

    Being vain is naturally present in every girl, lady or full-pledged woman out there. I myself am admittedly vain, but I am not one who wears makeup just to pose for scripted pictures so I can upload them to my Facebook account. I'm simple and I'm a sworn minimalist, and I could swear that I look a thousand times better that way than having my face painted nicely. Of course, it all goes differently for anyone. I can't possibly compare myself to others as we all have our own assets, but I know for sure how beautiful I look when I see myself smile at the mirror every morning, ready to take on the extremely busy life here in the Metro.

    As far as it goes, I can survive the whole day with just a small pouch, in which you can find a concealer to cover up the evidence of a late night movie marathon, a liquid blush to trick people into thinking that I have naturally rosy cheeks (trust me, it works extremely well!), and a moisturizing lip gloss to perfectly frame my sweet smile. Of course, those are just the basics. Look deeper in my pouch and you'll find a no-smudge and clump-free mascara to make my eyes a lot brighter, a brow gel to make my brows neat and younger-looking, and an eyeliner, to make dramatic days even more exciting.

    But what really is my beauty secret, you ask? It's a smile as big and as stunning as Julia Roberts shows on screen. If you greet everyone you meet the whole day with a smile, you'll get tons of admirers, even exceeding those of your so-called drop-dead-gorgeous friends and colleagues. Of course, you'll have to ask permission from your other half before trying my beauty secret, unless you want him going green with envy at every man who throws you a smile back! And oh, don't forget to give yourself a nice big smile at the mirror before you go, it will leave you feeling on top of the world and ready to take on the day's challenges with a breeze.

    That's it, actually. I do moisturizing and exfoliating daily for glowing skin, but I can only see myself radiant when I smile that oh so big smile! And here's the best part: you don't have to wait for seven days, 3 days, or even a day to see results. Just wait for five minutes, then look in the mirror and see yourself radiate with beauty all over! Hope I helped!

    Oh, don't forget to check out Project Vanity's Asian Secrets Giveaway! She's giving out some fabulous lulur and more! Here's the Sassy Chef Scoop about Project Vanity:
    Project Vanity is a practical online guide to being absolutely beautiful. Complete with reviews, tips, and of course, fabulous information that you can't get anywhere else! And the author, Liz Lanuzo, is the co-owner of Ukay Manila, the haven of deliciously unique clothes that I have been eyeing for a long time! Visit her now! =)

    Here are the Contest mechanics

    1. Simply answer this question!

    For the brides: The big day draws near and you have to look perfect. How do you plan to look your best? Youʼre encouraged to talk about your gown, makeup artist, desired look, motif, beauty rituals, and how Asian Secrets can help you on your big day.

    For the general readers: What are your beauty secrets? Youʼre encouraged to talk about the beauty products, tips, tricks that you swear by, plus how Asian Secrets can be incorporated in your routine.

    2. Blog your answer, post it as a note on Facebook, Twitter, and Plurk it. Donʼt forget to include four things: your answer to the question, the contest poster,mechanics, and link to the contest page. For Twitter and Plurk entries, include the hashtag #asiansecrets.

    3. Post all the direct links of your entries in the comments page. Donʼt forget this step, because without it, we wonʼt know you joined! Also include a valid email address.

    Weʼll be picking the grand winners based on the quality of your answer and how well you promote your entry online. The contest will run from September 8 to October 1, 12 noon. We will be announcing the winner on 6pm. Good luck!

    PS - To make things fun, I will be randomly picking two commenters in this post to win two jars of Asian Secrets. I will announce the winners here by September 18. They can pick up the lulur in the Makati office. Details to be emailed to winners.

    *Brides-to-be meaning your wedding will happen after the conclusion of the contest, which is October 1.


    This contest is open only to those who live or can travel to Metro Manila. Transportation will not be reimbursed.

    The winner who wins the bridal package should be personally available on the whole day of October 2, Saturday, for the makeover and turnover of products, which I will cover for my blog. Date is tentative and may be moved.

    The winner of the iPod + makeup should be available on October 2 to personally claim the products from me. No shipping. Date is tentative and may be moved.

    Aug 30, 2010

    Prawns in Tamarind Soup (Sinigang na Sugpo)

    On cold and rainy nights when the warmth of the kitchen fire is so welcoming, a hot and steamy bowl of soup makes everything just right. Tamarind soup is used as a base for sinigang, a dish so popular in the Philippines that it is present in every little canteen that you come into. It has a lot of varieties, but my favorite one is large prawns (sugpo) and vegetables cooked in tamarind soup. Other variations call for pork, milkfish, and taro roots. Sometimes, they just make vegetable sinigang, where the only ingredients put in are water spinach, tomatoes, eggplants, and string beans. The broth is a bit salty with just the right sourness that is sure to hit the spot and increase your appetite even more.

    Prawns in Tamarind Soup Recipe
    (Sinigang na Sugpo)


    500g large prawns
    1 green finger chili
    1 medium onion
    2 tomatoes
    5 cloves of garlic
    1 bunch of water spinach
    2 small round eggplants
    40g tamarind soup base
    2 tsp cooking oil
    1 1/2 tsp thai fish sauce or 1 1/2 tsp salt


    1. Dice the onion into small, uniform pieces. Slice each tomato and eggplant into four.
    2. Cut a lit along the length of the long green finger chili, and take out the core and seeds. Slice into two.
    3. Wash the prawns and cut off the long antennae and two long pincers for the males.
    4. In a large pan, heat the cooking oil and saute the garlic,onions, chili pepper and tomatoes. 
    5. Saute over medium heat until the onions become clear. 
    6. Add 5 cups of water and salt or fish sauce and bring to a boil. 
    7. Add the eggplant and cover. 
    8. Mix in the tamarind soup base and simmer for ten minutes. 
    9. Add the water spinach leaves and tender stalks on top and cover
    10. Simmer for 2 minutes then add the prawns.
    11. Cook for 2 to 3 minutes. Serve hot.

    Aug 27, 2010

    Perfect Baked Potato Wedges

    I don't know what characteristic potatoes have that my dad just can't resist buying bags of the stuff. Right after buying kilos of marbles potatoes and leaving half of them unused and beginning to rot, my dad brought home ten kilos of potatoes, but this time a lot bigger. It somehow gave me a false impression that he does this on purpose so the composting bin full of composting worms can have another stash of food supply, just in time that they finished the remaining wasted marble potatoes. Yup, worms. Unappetizing as it may sound, our home exercises green activities that help the environment such as segregating trash for recycling centers, and using composting worms to turn all our organic waste into fertilizers.

    So here I am staring at all those potatoes and I told myself to at least bake some before they go bad. The funny thing is, my family always gobbles up everything whenever I cook potatoes, usually in front of the TV or movie. Battered, fried, baked or mashed, it doesn't really matter. They would always complain that I cook too few when in fact I have cooked too much. So I thought of sharing with you a recipe of mine for baked potato wedges.

    Crisp edges, light and fluffy pulp. Perfect for snacks. Of course, perfect is a very subjective word.

    Baked Potato Wedges Recipe


    4 large potatoes
    3 tbsp olive/canola oil
    2 1/2 tbsp grated cheese
    1/2 tsp salt
    1 1/2 tsp garlic powder
    1 tsp dried basil
    1 tsp paprika
    1/2 tsp pepper


    1. Preheat oven to 475 degrees F.
    2. Scrub potatoes and slice into 1/4" wedges.
    2. Combine all remaining ingredients and brush liberally on both sides of the wedges.
    3. Place in greased baking sheets and bake until crisp.
    4. Serve with ranch dressing.
    Aug 22, 2010

    Five-Spice Meatballs in Sweet and Sour Sauce

    Meatballs are really fun to eat most especially if they're accompanied with different kinds of sauces or dips, or perked up with herbs and spices that deliberately distinguishes your meatballs from the ordinary ones that we always find on top of our tables.

    For this recipe, I used five-spice powder. It is a blend of five spices, namely star anise, cinnamon, ground pepper, ground cloves, and ground fennel seeds. The flavor is so aromatic and distinctively Asian that the meatballs were oozing with flavor, and the oriental taste perfectly blends with the sweet tartness of the sweet and sour sauce.

    Five-Spice Meatballs Recipe with Sweet and Sour Sauce


    500 g of ground pork or beef
    1 large onion
    1 small carrot
    1 tsp chili garlic sauce
    2 tsp garlic powder
    1 tsp of salt
    1 tsp of ground black pepper
    1 tsp of five-spice powder
    1/2 tbsp of oyster sauce
    1 tbsp of hoisin sauce
    1/2 tsp sesame seeds
    1 tbsp flour


    3/4 cup of white vinegar
    1-1/3 cup brown sugar
    ½ tsp of salt
    1 tsp cornstarch dissolved in 2 tsp water


    1. For the sweet and sour sauce, pour the vinegar into a saucepan and mix the brown sugar with a spoon.
    2. Set over medium heat and bring to a boil for 10 minutes.
    3. Add the salt and cornstarch solution and swirl the pan.
    4. Cook until thick and syrupy.
    5. For the meatballs, chop the onions finely.
    6. Peel the carrot and grate.
    7. Mix the onion and carrot with the rest of the ingredients for the meatballs.
    8. Form into balls and chill in the freezer for five minutes.
    9. Heat oil in a frying pan until just smoking.
    10. Add the meatballs and brown the outside, cook for five to 7 minutes only.
    11. Arrange onto platter and drizzle with sweet and sour sauce.
    12. Garnish with sauteed carrot strips (optional)
    Aug 20, 2010

    The Unbirthday Giveaway!

    The fab gal authoring IKnowAllTheWords is hosting a very generous giveaway! For details on how to enter, proceed here: A Very Merry Unbirthday To You Giveaway

    Want to know what is up for grabs?

    • Books "Oh La La Perfect Hair" and "Oh La La Perfect Makeup"
    • Mario Badescu Travel set with Summer Shine Lotion, AHA Botanical Body Soap, and Hydrating Hand Cream
    • St. Ives Restore 24 Hour Moisture Advanced Body Moisturizer
    • Upper Canada Soap All About Feet Peppermint Warming Foot Scrub
    • Philosophy Amazing Grace Shampoo, Bath and Shower Gel (Mini)
    • Pantene Medium-Thick Frizzy to Smooth Shampoo and Conditioner (Travel Size)
    • Olay Regenerist Advanced Anti-Aging Eye Makeup Remover + Anti-Wrinkle Treatment
    • ELF Tools Mechanical Eyelash Curler
    • Essie nail polish #90 Really Red
    • Very Cherry Pedicure Set
    • Quo All Over Colour Stick in Venus
    • Quo Jumbo Lipgloss Stick in Pink Petal
    • Avon Super Extend Mascara
    • Avon Super-Curlacious Mascara
    • Avon Ultra Luxury  Eye Liner in Khaki
    • Nail Art stones
    • Cake Winter Wonderlips Lipgloss in Ginerbread
    • Smackers F'Lip Juicees in Sugar Splash
    • NYC Lip Sliders Tinted Lip Balm in Sugar Fairy
    • "Beauty Rest" Sleep Mask
    • Maybelline Eye Studio Colour Pearls eye shadows in Tantalizing Teal and Silver Starlet
    • Maybelline Eye Studio Quads in Copper Chic, Sapphire Siren, and Spirited Seas
    • Baskin Robbins Vanilla Ice Cream Hard Candies
    • annnd it all comes in a super cute "Recyling" Tatoo canvas tote!
    So hurry on over and join!
    Aug 14, 2010

    Gourmet Picks Appetizer

    Oishi gourmet picks appetizer recipe

    If you have unexpected guests, and you barely have the time to prepare something to eat, then entertain them with these dainty appetizers that make ordinary fridge staples into gourmet appetizers in no time. My sister's been eating a lot of Oishi Gourmet Picks lately, or junk food as I see it. She seems to be addicted to the sea salt flavor, and I proved it when she excitedly told me over breakfast that she's going to join a photo contest for the product. Minutes later and she was dressed up like she's going to the ball, deliberately blocking my way and pleading like crazy so I can take the photos and miss my first class on purpose.
    Oishi gourmet picks appetizer recipe

    With me having a not-so-valid excuse to skip the boring read-the-powerpoint-slide lecture, I took the bait and made the shots, all while trying not to eat the props we made. Needless to say, they disappeared almost immediately after the last shot was taken.

    Gourmet Picks Appetizer Recipe


    1 pack plain salted potato chips, preferably with ridges
    cold cut sweet ham
    ranch or thousand island dressing
    baby mint leaves
    hard boiled eggs 


    1. Fry the ham and cut into squares.
    2. Fry the meatballs and slice into three's.
    3. Using an egg slicer, cut the eggs into thin discs.
    4. Take a whole chip, and place an egg slice on top.
    5. Then on top of the egg, place a slice of ham, a slice of meatball, and a dollop of dressing.
    6. Top with baby mint leaves, or tear mint leaves into small pieces and place on top of the dressing.
    7. Serve immediately.

    Aug 7, 2010

    Spicy Tuna Sisig

    spicy tuna sisig recipe

    A lot of times I really miss eating an authentic pork sisig. The sisig most restaurants serve nowadays, be it chicken, pork, or tuna, are nowhere near authentic. They taste like a lot of MSG went into them. Anyway, this is an update to my old recipe of making tuna sisig using canned tuna. Right now, that old recipe made me realize that it is salty, not for the tastebuds, but for the kidneys. For the recipe, I most definitely prefer Century Tuna over others. It shows the unfaltering trend of product quality that other brands seem to miss.

    spicy tuna sisig recipe
     Spicy Tuna Sisig Recipe


    2 flat cans of Century Tuna flakes in oil, drained
    2 medium white onions, chopped
    1 1/2 tablespoons of soy sauce (adjust to taste)
    3 tablespoons of vinegar (adjust to taste)
    2 bird's eye chili or siling labuyo, seeded and finely chopped
    a pinch of ground pepper
    green pepper slices for garnish

    1. Put 1 tablespoon of olive or canola oil in the pan. Add the onions and saute.
    2. When onions start to caramelize, add the tuna and saute well. 
    3. Add all remaining ingredients and let simmer at medium to high heat until liquid is almost gone. Stir from time to time to avoid scorching.
    4. Adjust the ingredients to taste. 
    5. Garnish with green pepper slices for the extra heat and color. Serve hot.

    Aug 1, 2010

    Lunch at Joey Pepperoni Pizzeria

    joey pepperoni

    While Joey Pepperoni may seem like a foreign restaurant to many, it was actually born right here in Metro Manila by a wonderful Milanese chef who has worked here for a long time. It serves Italian dishes New York style.I remember a few years ago I brought home four whole 12-inch pizzas from Joey Pepperoni through their buy one, take one pizza promo right after Alex and I tried out their eat all you can pasta.

    I must say that the eat all you can pasta didn't really impress me. The pasta was not warm, the time in between servings were too long, and the meat and sauce on my spaghetti was too few. I overheard the woman on the table next to ours saying that the pasta she ordered tasted just like McDonald's. Even for a small price for an eat-all-you-can at Php 150, it wasn't really worth eating.

    joey pepperoni
    Just yesterday Alex and I had a late lunch at their branch in SM Center Las Pinas. With a tight budget after paying for all those expenses for our thesis paper, we decided to spend not more than Php 500 for our meal. We ordered their Php 99 deals, which includes Pesto with Bread Stick and Chicken Strips with Rice. We also availed their 2 8-inch pizzas for Php 199.

    joey pepperoni

    The Php 99 deals were so disappointing. The rice is only half a cup, and the chicken strips are so scant and measures more likely 2 tablespoons (the measuring spoon size). It's on the photo above, and it took me four shots to get the angle in which the servings doesn't look so small. The pesto pasta would only last three to four bites, even for the people who eat with exquisite table manners. If I were you, I would stay away from that promo.

    joey pepperoni

    It's a good thing we decided to try the pizzas. They were tasty and filling, with just the right amount of toppings, and warm enough that the cheese stretches for what seemed like ten inches before breaking. The pizzas included were Beef with Onions, and Pepperoni Mushroom. They were well worth the Php 199 price.