Category Archives: Food

Seafood quickie

This recipe is one of those quick fix lunches when you have forgotten to thaw out the meat. Seafoods with the exception of fish, are quite easy to defrost. My box of mussels that rested in the freezer for quite a long time almost forgotten and the left-over prawns make for this recipe.


8 pcs. mussels on half shells

8 pcs. shrimps, deveined (simply cut along the dorsal section with scissors without removing the entire exoskeleton)

3 cloves garlic, minced

1 onion, sliced

1 tomato, diced

a thumb sized ginger, julienned

a bunch of leafy green i.e kangkong, young spinach

a bunch of coriander, chopped

1-2 pcs hot chilis, chopped

3 tbsp rice wine

2 tbsp Kikkoman soy sauce

salt and pepper to taste


1. Sautee onion, garlic, ginger, chilis and tomato in canola oil (or any cooking oil).

2. Add in shrimps and mussels. Make sure that these are completely thawed. Stir fry until almost cooked.

3. Splash in rice wine and soy sauce. Simmer covered for 3 minutes.

4. Add in leafy greens, salt and pepper. Simmer for another 2 minutes uncovered.

5. Turn off heat and sprinkle the coriander over.

Serve with plain steamed rice.


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Ginataang “ginagmay”

For those who love Bicol express and any ginataan na ulam (in coconut milk), I would recommend for you to try this recipe. I had a sample of this when we had lunch at a restaurant in Robinson’s Manila. A friend recommended this place for its homecooked-like comfort food. He especially recommended this ginataan food, I just forgot what it is called. I liked it at first taste; it was so easy to eat. The flavor of the coconut milk, the meat and a hint of spiciness just mingled wonderfully in the mouth, while the green beans retain its crunchiness in tiny pieces. Without the chilis, I think this recipe would be a perfect way to feed those veggie deficient kids.
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Pizza bene (pizzang ok)

I had a great lunch with the pizza I just made. This was my first time to actually make my own pizza. I missed Pizza Hut in LB so much, I was craving for a good pizza since last week (the Pizza Hut in Miri never failed to disappoint me). And here’s how I made it.
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Almost-Japanese beef bowl

This is quite very simple for such a tasty recipe. I was browsing for recipes online for a left-over cut of tender chuck beef in the freezer. I want an extremely simple one,  the whole time I was wishing for the Yoshinoya beef gyudon in my mind. Indeed, making one is so easy, I just don’t have the right ingredients.  Nevertheless, I did quite manage of what I have – without the mirin, sake, and Dashi soup. Instead, I substituted these with Shaoxing rice wine. The result is a tasty sweet savory beef bowl.


INGREDIENTS: (for 2-3 servings)

  • 300 g thinly sliced beef – I used tender chuck
  • 1 white onion sliced
  • 5 tbsp Kikkoman soy sauce
  • 5 tbsp Shaoxing rice wine
  • 2 tbsp granulated brown sugar
  • a dash of salt
  • a dash of pepper
  • 2 cloves garlic minced (optional)


1. Combine all ingredients into a bowl. Marinate for at least 30 minutes in the refrigerator.

2. Bring to a boil, and simmer covered for a few minutes until meat is cooked.

Top this over a bowl of steamed rice and Moshi moshi! a tasty lunch.

Thin slices of tender chuck.

Let the flavors of Kikkoman and Shaoxing wine seep into the meat.

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Mushroomy mussel chowder

I love mussels, the large and fleshy kind. I bought two boxes of frozen New Zealand mussels since they were on sale during the Hariraya season (everything is on sale during Hariraya). I’ve been cooking this extremely easy recipe, and a lot of people seems to be a fan. Composing a soup or a chowder base for that matter, from scratch is quite a tedious job. You’d have to prepare many ingredients and boil and tenderize them for long. That’s why this recipe is just so easy because it’s basically from a can.



  • a whole white onion – minced
  • 4 cloves of garlic – minced
  • 2 pieces hot chili (depending on the hotness you prefer) – cut into tidbits
  • 1 tbsp. butter
  • 12 pcs. large mussels on a half-shell – precooked, if bought fresh, cook by quick boiling
  • 290-gram can of Campbell’s cream of mushroom
  • 200 ml chicken stock or water (+ 1 chicken cube)
  • 200 ml evaporated creamer/milk

Optional: (for added flavor and chunkiness)

  • a handful of mushrooms cut into small pieces – preferably button mushrooms, but any would do
  • sausage or hotdog cut into tidbits.


1. Sautee onion, garlic, and chilis in butter on medium flame. Add in hotdog pieces and mushroom;  sautee further until sweated out.

2.  Pour in Campbell’s cream of mushroom. Gradually add water or stock and milk while stirring. Continuously stir until free of lumps.

3. Add the mussels and simmer in low fire for  5 minutes.

Serve hot in individual bowls with either  freshly baked or toasted bread. Have a nice lunch!




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