Category Archives: Recipes

Cucumber and carrot atchara

An extremely simple atchara (pickle) recipe. A very versatile side dish to fried or grilled meat.



1 large carrot, thinly sliced into strips

1 large cucumber, thinly sliced into strips

1 onion, thinly sliced

4 cloves garlic, thinly sliced

hot chilis, chopped

1 tbsp. salt

3 tbsp. sugar

1/2 cup white vinegar


Slather salt on sliced carrot and cucumber.

Soak for at least an hour. Squeeze out fluids.

Meanwhile, whisk sugar in vinegar – ensuring the sugar dissolves thoroughly.

Put everything together in a resealable freezer bag. Squeeze out air spaces.

Leave in the fridge overnight before consuming.



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My yummy creamy potato salad

Here’s how:


It’s creamy and yummy. The cream cheese and mustard added an extra yum to the dressing.


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Mojito is probably the freshest highball I’ve ever tasted. A highball by the way is what they call of mixed drinks that contain a lesser proportion of an alcoholic base spirit (rum, vodka, gin, etc.) over that of the mixer. A traditional mojito contains white rum, sugar, lime, mint and carbonated water; served on the rocks garnished with lime and a sprig of mint.

What I had in the fridge are quite not the traditional ingredients, but would surely do as a modification. Except for the mint, I substituted the other ingredients.

Semi-Mojito Recipe

Ingredients (for 2 servings):

  • 1 lemon – cubed divided into 2
  • 6 sprigs of mint/2
  • 50 ml Absolute lemon vodka (or whatever you have) each
  • 100 ml Sprite each
  • a few ice cubes

In a glass, mash together lemon slices and mint sprigs to release the juices of the lemon and the essential oils of the lemon rind and mint leaves. This can be achieved with a muddler or a wooden pestle. Add in the vodka and ice.Pour over the sprite. Serve with a straw.


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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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