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Thursday, October 31, 2013

Refrigerator Cake

This recipe is one of the family's favorites. We've been having this for years during birthdays and other special occasions. Hubby love it and my 2 nephews can't get enough of it every time I share it to them. It's a no bake cake and it's so easy to make. No need to light your oven and make you kitchen hot. Try making it and it will surely satisfy your sweet tooth.    

    2 packs of graham crackers
    1 can halves peaches (sliced thinly) 
    1 small can condensed milk 
    3 packs all purpose cream 
    1 cup evaporated milk (for dipping crackers)


1. Mix the condensed milk and cream together.
2. Slightly Dip graham cracker one by one in evaporated milk.
3. Place a layer of graham cracker at the bottom of your container.
4. Add a layer of mix condensed milk and cream on top of the graham crackers.
5. Be generous, make sure that the cream covers all of the graham crackers.
6. Repeat procedure until you reached the desired layers you want, top with peaches.
7. Put in a refrigerator, serve cold.

Friday, October 11, 2013

Black Beans

Beans is hubby's favorite. He love any kinds of beans but most especially pinto beans. It's not easy to find it here in the Philippines though. We only buy that when we go to SM. The grocery stores here don't have it. So as substitute, we often buy mung beans and black beans instead. Hubby love it too but not as much as the pinto beans.

I learned how to cook black beans from my brother. He's a good cook and hubby love his cooking. Now I can cook black beans better than before. Hubby had been enjoying my cooking and we are both gaining weight.


Friday, August 30, 2013

Hotel Supplies from PeachSuite

I just recently came across  PeachSuite, a website that sells Hotel Supply Online. When you view their website, you’ll see variety of items that you will probably find in a hotel kitchen, dining area, rooms and lobby. I know most of us don’t have our own hotels but we can buy some supplies that a hotel uses to make cooking or decorating easier. Sometimes, homeowners get their design inspirations from a hotel they  have been to like a bar. With PeachSuite's Hotel Bar Supplies, you can equip yourself with everything you need. bar equipments, bar front, bar glasses, bartender supplies, ice handling, server supplies, bar mats, disposables and anything you could possibly need to operate a bar can be acquired for an affordable price from their site.

This Atlanta Hotel Supply has a little bit of everything, you are sure to find exactly what you need. Thanksgiving Day is fast approaching and maybe it's the time to make purchases to help guest enjoy the celebration. If you have a big home and likes to entertain at your own house, you might find some furniture that you like at this site as it caters to both residential and hotel needs. If you want to save some bucks, you can browse through their clearance items.

Fish Sarciado

My late mom was a very good cook and one of the fondest memories I have of her cooking was this fish sarciado that she always cook for us when we were kids. I love the way she cooked this and through the years, every time we have this on our table, I always remember her and her cooking.

If you love fish and you are looking for ways to cook it why not try this one. It's so simple and easy to make and the ingredients are easy to avail and it taste so delicious.


salmon or tuna steaks, tilapia or any kind of fish (I used yellow fin tuna steaks this time) 
salt and pepper
cooking oil
1 medium onion, chopped
4 garlic cloves, crushed
4 medium tomatoes, diced
3 eggs, beaten
ginger (sliced thinly)
red bell pepper (optional)
1 cup water


1. Sprinkle salt and pepper on both sides of the fish.
2. Pan-fry fish on both sides with oil, about 2 minutes on each side until slightly cooked. Set aside.
3. Saute onion and garlic with 1 tbs olive oil in another saucepan. Add diced tomatoes and season with salt and pepper to taste. Cook until mixture turns saucy.
4. Add the fish and simmer for 10 minutes. Add the beaten egg and mix into the sauce until well blended. Serve with rice.

Monday, July 1, 2013

Chicken Tinola

Chicken Tinola is a very popular recipe here in the Philippines. It is a Filipino soup dish wherein chicken is stewed with ginger. I remember my late grandmother used to cook the most delicious chicken tinola when we were kids. She used the native chicken that she raised herself and she put it first in the chicken coop for a month before butchering it. I asked her why she had to do that, putting the chicken in the chicken coop for a month and just feed it with rice and corn and she said, she didn't want the chicken to eat worms or anything unclean before it will hit her pot, lol!

I don't raise chicken like granny did so the best I can do is to buy a free-range chicken meat. It's not as delicious as what my granny used to cook but at least it satisfies my longing for my granny's cooking. So here's the recipe for the chicken tinola with malunggay leaves.

  • 1 kilo whole chicken, cut into serving pieces and washed with water
  • 1 thumb-sized fresh ginger root, cut into strips
  • 4 cloves garlic, crushed
  • 1 onion, chopped
  • 3 tbsp. patis (fish sauce)
  • salt, to taste
  • 6 cups water
  • 2 cups malunggay or substitute 2 cups ampalaya leaves
  • vegetable oil
Cooking Procedure:
  1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
  2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
  3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Correct seasonings and then add malunggay or substitute. Stir to combine until well blended. Remove from heat.
  4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Wednesday, May 1, 2013

Healthy Cooking

This is a Sponsored post written by me on behalf of Pompeian for SocialSpark. All opinions are 100% mine.
To all the health buffs and cooks out there who are thinking of cooking up a healthier lifestyle, then it's Time To Change Your Oil. As a health buff myself, I've been using Pompian olive oil in my cooking. I never knew that grapeseed oil has similar health benefits to olive oil, and that it is even more versatile for cooking due to its light taste and high smoke point. Dear readers, you need to try this oil in your cooking and I'm pretty sure you would really love this in your foods. Here's one recipe using grapeseed oil.
Smoky Fried Chickpeas

Makes 4 servings

1 cup Pompeian Grapeseed Oil
1/2 tsp. dried thyme
3/4 tsp. salt
2 large cans chickpeas, drained and rinsed
1 Tbsp. grated lemon zest
2 tsp. smoked paprika
1. Dry chickpeas thoroughly with paper towels.

2. Using a candy thermometer, heat oil in a large, deep skillet over medium-high until it reaches 355 degrees. Add chickpeas, zest and thyme to pan in batches to avoid overcrowding.

3. Fry chickpeas for about 5 minutes or until deep golden brown. Remove to a paper-towel-lined baking sheet and sprinkle with paprika and salt. Serve immediately.

If you're a blogger, you might want to enter the contest. All you need to do is create a recipe that contains Pompeian’s Grapeseed oil or OlivExtra Premium Mediterranean Blend and post it to your blog along with an image of the recipe and then submit it to the Pompeian’s Time to Change Your Oill App on Facebook. You must enter your recipe link into the Pompeian and Hungry Girl sweepstakes for your chance to win an all-expense paid trip to BlogHer Food ’13 in Austin, TX June 7-8. Plus, your winning recipe will be featured with Pompeian throughout the event!

Update: The submission portion of the campaign is over and that you can now check out the semi-finalists and cast your vote through Sunday, May 12th for the most creative and appetizing recipe that best incorporates Pompeian.

Visit Sponsor's Site

Tuesday, January 22, 2013

Pineapple Cupcakes

It was my first time to bake these cupcakes last New Year's eve and it turned out okay. It was good but I'm not completely satisfied. Next time I will make these, I will have to cut down the sugar so it will not be that sweet. Also, I think my baking powder is already old because the cupcakes did not rise that much. Oh well, I will make it better next time. My hubby love these though because he likes sweet stuffs. Here's the recipe:

2 1/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 c butter
1 1/3 c sugar
1 c milk (or 1/2 c milk and 1/2 c pineapple juice)
3 eggs, separated
2/3 c crushed pineapple, drained

Mix together butter, sugar and egg yolks then remaining ingredients. Folding egg whites last. Bake at 375 degrees for 25-30 minutes or until done. Cupcakes will be moist.

Monday, January 7, 2013

Happy 2013

A late happy New Year to everybody! It's been a week past since the first day of this month but I still have a hang over, lol! Our Christmas tree is still up but hubby said he will put it down and keep it in the box tomorrow. So what did we have for New Year? Well, not that much. I even thought that it was still 30th of December last Monday. So when my brother asked me that afternoon what will I cook for tonight, I said nothing because it's not yet New Year's eve. He said it is 31st of December already and tonight is New Year's eve. Oh my word! Forgetful me! It's good I have the ingredients for goulash and agar-agar fruit salad and pineapple muffins. So I had to prepare right away that afternoon. I did the muffins first then the salad followed by the goulash. My brother cooked pork barbecue, grilled hotdogs and then he did the fried chicken wings. We both finished cooking at around 11 PM. My youngest brother brought halayang ube that he himself made and my SIL bought some suman. We had some fruits that we put on the table.

When the clock hit 12 MN, I woke up my hubby and asked him to join me and my 2 brothers, SIL and Vernice in welcoming the New Year. We all went outside and watch our neighbors lighting firecrackers and some fireworks which we call losis in our dialect. We didn't have any of those this year. I forgot? No. We're just being frugal this time. New Year will still pass even without those. I did have my camera though and captured the moment with my loved ones. Then we all went inside, took pics, hubby said the blessing and ate the foods that we prepared on the table. We all thank God for all the blessings He bestowed on us the previous year and the years to come.

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