Category Archives: Recipe

Recipe: Cheesecake Cups

Yesterday, I went back early from work. It was a Sunday so my list of tasks were not as many as my usual day would go. You see my week is usually taxing on time, I often go back late and by the time I get home, I would be too tired to do anything else.

I often have these realizations that I am not cooking enough or making enough for my family so my brain started whirring on what ingredients I have at home and what can I make. First I wanted to make some sugar cookies. Like the pretty ones that I stalk in Instagram, however, I feel it is too intimidating to do on a normal work day, so I settled with what I think is easier. Cheesecake.

This is the only the second time I am making a cheesecake. I remember the first time I did it, I had a lot of doubts because the recipe called for a very long baking time as well as conflicting information from the web. That was around 5 or 6 years ago, and I never did it again after. For this attempt, to lower the baking time, I figured I will just do it in cups, like in cupcake style. This way, I will be able to better manage the baking time.



  • 1 pack of Digestive Cookies (I probably had a left over of 4-5 pieces)
  • 1/2 cup butter, unsalted and melted
  • 500g cream cheese
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla


  • Preheat oven for 180 degrees.
  • Put digestive cookies in a ziplock bag and crush until it is reduced to fine crumbs. Set aside
  • Melt butter in the microwave for about 10-20 seconds. Once completely melted, mix with the cookie crumb. Set aside.
  • Prepare the cream cheese frosting. Put together cream cheese and sugar and mix using a mixer until the texture is creamy.
  • Add eggs one at a time into the cream cheese mix.
  • Once the eggs are incorporated, add the vanilla. Continue mixing for another 2-3 minutes. Once the sugar is fully absorbed into the mix, it should be good to go.
  • Prepare the cupcake liners and put about 1 spoonful of the cookie mix. Flatten with a spoon as this will serve as the crust.
  • Add the cream cheese mix on top of the cookie crust. The mix should be enough to cover the liner.
  • Bake for 20-25 minutes and cool before you serve.


The first batch of cheesecake that I made somehow came down in the middle. I have not figured it out yet, but if anyone has a suggestion/tip, it is welcome 🙂

The taste was not too sweet even though I used 2 cups of sugar, but I feel it will still turn out okay even if you use another half cup less.

My son thought it was a hit, he had 4 in one sitting while waiting for the cakes to cool, so I know I had the taste part right. LOL!

Recipe: Oatmeal Scotchies

I received a cookie cookbook from my aunt a couple of months ago. This weekend, I decided to browse through it again and check if there was something easy to try. I found this sort of healthy treat and tweaked the recipe a bit since I was short on all purpose flour (APF) and brown sugar. I also added a bit of nutmeg for the kick I wanted in cookies. Enjoy!


Oatmeal Scotchies


1 cup cake flour (original recipe called for 1 1/4 cup APF)
1 cup granulated sugar (original recipe called for 3/4 white and 3/4 brown sugar)
1 cup butter
1 tbsp vanilla
2 eggs
1 tsp baking soda
1/2 tsp cinnamon powder
1/2 tsp nutmeg
3 cups quick cook oats
1/2 cup butterscotch chips
1/2 tsp salt


1. In a large mixing bowl, cream butter and sugar until fluffy. Add eggs and vanilla until mixed well.
2. In smaller bowl, mix flour, salt, baking soda, cinnamon, and nutmeg.
3. Combine the butter and flour mixture and mix until blended.
4. Put the oatmeal and butterscotch chips last and mix until fully incorporated.
5. Roll cookie mixture into spoon size balls and place into cookie sheet 2 inches apart from each other
5. Bake in preheated oven (375°) for 7 minutes (chewy) and 10 minutes (for crispy).
6. Cool in rack and transfer to an air tight container. 🙂

Recipe: Beef in Hoisin Sauce

So it was pacham Monday in our home the other day because we only have are the beef strips and potato. You see, one of the many challenges of being the CEO of the household is to decide what to cook and serve each and every single day. I have this cook book from Mama Sita’s for reference as well as some Yummy magazines, however, with limitations such as missing ingredients and fear of buying it from the market when it is scorching hot outside, I had to improvise. Presenting, pacham ulam: beef in hoisin sauce!



  • 1/2 kl beef strips
  • 3 small potatoes (cut in strips)
  • 1 small bell pepper (cut in strips)
  • ginger (cut in strips but could be minced if you don’t want to mistake it for potatoes), onion and garlic
  • 1 1/2 tsp. hoisin sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp soy sauce
  • salt and pepper to taste
  • 1/2 cup cornstarch
  • A few sprinkle of worcestershire sauce


  1. Mix the beef, cornstarch, and salt on a bowl until blended well.
  2. Heat pan with oil and saute garlic, onion and ginger until the onion is light in color.
  3. Add the beef mixture and mix. Add soy sauce and put the cover on for 10 minutes.
  4. Once the beef is half cooked, add the bell pepper and hoisin sauce and cover again for 5 minutes.
  5. Add potatoes and add water if you find the dish too thick (because of the cornstarch) and season with salt and pepper.
  6. Cook for another 5 minutes or until the potatoes have cooked.
  7. Serve with a smile 🙂

Recipe: Sweet and Sour Tilapia

I have read several versions of cooking sweet and sour, regardless if it’s pork or seafood. Here is my rendition:

Another “first”!


  • Tilapia (in my case, I used 2 big fishes)
  • 1 medium sized carrots
  • 1 bell pepper
  • ginger, onion, garlic
  • 2 tbsp cornstarch
  • 1/2 cup water
  • 1/2 cup vinegar or more, depending on your taste
  • 1/2 cup sugar
  • Oil to deep fry the fish


  1. Heat oil in pan. Make sure that the pan is very hot before placing the oil. Once oil is very hot as well, fry the fish.
  2. Turn fish after about 5 to 10 minutes or until you reach desired crispiness.
  3. Once done, drain oil from fish and set aside.
  4. Cook the sauce. Saute onion, garlic and ginger until onion becomes transparent.
  5. Pour water and vinegar and cook for about 2 minutes.
  6. While sauteing, dissolve cornstarch in water. Set aside.
  7. Once vinegar is cooked (the strong acid taste and smell is more subdue), add the cornstarch and water mixture. Add the sugar after.
  8. Add the carrots and bell pepper and stir occasionally to achieve desired thickness. Add salt and pepper according to your taste.
  9. Once sauce is thick enough for your taste, add the fish and let simmer for another 5-10 minutes.
  10. Serve with a smile and eat with rice (haha!).


Recipe: Pork Chop And Beans

Thinking of what to cook on a daily basis and with very limited supplies is quite a source of headache. Just like any other person who is tasked to the kitchen, I have a lot of grocery items that we need to always have. Today, I was too lazy to go out to buy veggies, so I had to settle with what I have in my very little pantry.


Must always have tomato sauce for emergencies. Got the pork and beans from a loot bag I won last month

With the pork chops from the freezer, I decided to do a dish that I think is not a common variety on most households. Anyway, I successfully made a dish I called Pork chop and beans 🙂




  • Pork chops (I had about 6 pieces)
  • Garlic and onion, diced
  • 1 pack of tomato sauce, as shown in the picture
  • 1 large can of pork and beans
  • a pinch of pepper
  • 3 tbsp patis (fish sauce)


  1. Heat pan and saute garlic and onion. Wait until the onion becomes transparent. (Stove should be on low heat).
  2. Add the pork chops and the fish sauce. Let it simmer until pork is tender.
  3. Once pork is tender, pour tomato sauce and add the pinch of pepper.
  4. Add the pork and beans last and let the tomato sauce marry with the flavor from the pork and beans.
  5. Let it simmer for another 5 minutes and serve.

Recipe: Cherry Crumble

Disclaimer: this is a recipe adapted from the Yummy magazine November 2012 issue.

Last Sunday, we were supposed to go for a much awaited long overdue (redundant, I know) photoshoot. As usual, it was postponed again, and we were not surprised at all. Just like the previous Sundays, we were cooped at home, making the most out of our weekend. Lemme share some pictures before I go to my main picture.


After that failed rain play, we went to buy the ingredients for my Pancit Canton (will post it separately) and the supposedly Apple Crumble. Here are what you need for this simple, no bake dessert:

1cup brown sugar
1cup butter, softened
2cups crushed graham

1cup cream, soured with 2tbsp of calamansi
1 and 1/2cup brown sugar
1tbsp cinnamon
2 egg yolks, beaten


1. Make the crust. Combine sugar and butter. Once mixed, put in crushed graham. I discovered that 1 pack is more that 2 cups, so I placed everything to battle the sweetness of the sugar (We didn’t have brown, so I used white sugar instead).
2. In a pan, combine all ingredients for the toppings. I suggest though to put the cherries first.
3. Let it simmer for at least 10  minutes, stirring occasionally. You will know that it is ready when the mixture starts to caramelize.
4. Transfer crust into a container, making sure that you press hard enough that there won’t be room for the topping to seep in.
5. Put the topping, and it’s okay if it is still hot. Just let it cool before you place it in the fridge.
6. Put in the freezer to chill and leave it for a few hours. Enjoy!


The minion waiting patiently for his slice

Recipe: Pork Binagoongan

I noticed that I have been cooking dishes that are somehow new to our household. Luckily, all of them turned out successful and yummy so far. So when we were eating lunch, I cornered Babe. I asked him to take a picture of the dish every time I cook something new. He agreed right away, knowing that I will blog about it as well. I was unable to capture the previous dishes (I was successful with Adobo sa Gata, Bicol Express, and Arroz ala Cubana), however, Babe did remember taking pictures of our lunch earlier. I present to you, Pork Binagoongan!

Pork Binagoongan

Pork Binagoongan

What you’ll need:

  • Pork kasim
  • Bagoong alamang
  • vinegar
  • sugar
  • onion and garlic
  • eggplant
  • siling labuyo (optional)

What you need to do:

  1. Cut pork into desired shape and portion. Set aside.
  2. Rinse the shrimp paste (alamang) on a strainer to remove excess salt. Drain and set aside.
  3. Saute onion and garlic, add the port once the onion color starts to clear.
  4. When pork is tender, add the shrimp paste. Add vinegar and sugar, just enough to achieve the sweet and sour flavor. Cover the pan.
  5. Taste after about 5 minutes to see if vinegar has cooked. If flavor is to your satisfaction, add the sliced eggplant. Add a few tablespoon of water and cover for about 5 minutes.
  6. Once eggplant is cooked, you are good to go. You can also add a siling labuyo if you prefer the dish to be spicy.
  7. Serve with rice and a smile 🙂

Recipe: Battered Octopus

I love cooking. If I only had unlimited budget and supply of ingredients, I might just consider staying home and cook for a living. This is of course, a wishful thinking as we have a lot of payables to consider, plus, there is only me to do eveything (we have a yaya, but her focus of course, is Geoff).

According to a popular saying, the best way to a man’s heart is through his stomach. That goes without saying, and I am happy to know that Babe is my number 1 fan with my cooking. I have my mom to thank for the knowledge and of course, the Internet. Today, I cooked battered octopus and stir fried pumpkin and string beans. Here is another lunch idea that anybody can use or try at home:

Battered Octopus

What you need:

  • Octopus
  • Flour
  • Egg
  • Milk
  • Water
  • Salt

What to do:

  1. Pour water on a pot and add salt. Bring to a boil.
  2. Once boiling, slowly lower down octopus. Cook for 20-30 minutes, depending if it’s already tender.
  3. While waiting for the octopus to be tender, combine flour, egg, and milk. Put a pinch of salt to taste.
  4. Once octopus meat is done, cut into desired shape/ portions then dip in batter.
  5. Deep fry until golden brown.

Stir-Fried Pumpkin and String Beans

What you need:

  • Pumpkin
  • String beans
  • Onion
  • Garlic

What/How to do:

  1. Heat pan and drizzle with oil.
  2. Saute garlic and onion until onion is clear in color.
  3. Add pumpkin and pour a little amount of water.
  4. When pumpkin is soft, add the string beans. Mix well.
  5. Turn off heat and keep the pan covered so that the string beans will cook some more.

How to make the octopus dip:

  • Mix mayo, honey, a pinch of sage and turmeric.
  • Serve everything with a steaming cup of rice and a smile. 🙂

Maja Blanca and Palitaw

I love cooking, and it was my first time cooking maja blanca and palitaw this morning. I got the recipes from my mom, who is an awesome cook. Anyway, here are the steps for both.


  • 1/4 glutinous rice
  • 2 cups shredded (?) niyog
  • 1 small pack of linga
  • 3 tbsp sugar
  1. Roll the glutinous rice or malagkit in the palm of your hands and flatten as desired.
  2. Drop into boiling water and wait for it to float. Once it floats, it is an indication that it is already cooked.
  3. Transfer the cooked malagkit into a plate to drain.
  4. Roll the malagkit into the niyog.
  5. Serve with the sugar and linga mixture.

By the way, the linga has to be toasted and mixed into sugar.

Palitaw.. Bow..

Maja Blanca

  • 1 can condensed milk
  • 1 can evaporated milk
  • 200g cornstarch
  • 1 can creamed corn
  • 2 niyog

For the latik:

  1. Pour 1 cup of water on the niyog and squeeze the coconut milk from it. Set aside.
  2. Cook over medium fire until brownish in color.

For the maja mixture:

  1. Pour another 7 cups of water and squeeze again. This will serve as the first mixture.
  2. On a pot, cook the 1st mixture and continuously stir.
  3. On another bowl, mix the evaporated milk and cornstarch. Mix well to dissolve the cornstarch.
  4. Once the pot of 1st mixture boils, mix in the condensed milk, creamed corn, and the mixed evap and cornstarch.
  5. Continuously stir until thick.

    My Maja Blanca


Dinner at 3AM

I wasn’t feeling well last night. It could be because of the cold, or because of lack of sleep. Either way, after checking the updates on facebook, and contemplating whether I should try and continue on with my scrapbook project, I decided to just sleep instead.

I awoke at around 2AM, and babe was already there. He was somehow surprised because I was up so early, but I was more surprised because he has a pasalubong for me. He brought me a subway sandwich and a triple choco boom from country style deli. Yum!

After a few minutes of kwentuhan, he got hungry and asked me to cook rice. I cooked paksiw na bangus earlier and he wanted to eat. Here is the recipe to one of the easiest to cook food ever:

Paksiw na Bangus


1 big bangus, sliced into 4 pieces
1 piece large ampalaya
2 pieces eggplants
2 pieces siling green or pansigang
luya or ginger
cooking oil, canola oil for a healthier you
magic sarap seasoning (optional)


1. Clean the fish properly and put into casserole.
2. Add cut up vegetables, specifically, the eggplant, ampalaya, and luya (ginger). Veggie cut should depend on how you want it to be presented after.
3. Pour in the vinegar, about 1 or 1 and 1/2 cups and 3 tablespoons of oil.
4. Add the seasoning, salt, and pepper.
5. Let everything simmer, add the siling pansigang after 10 minutes.
6. Let it cook for another 5 minutes, taste to check.

I usually call my mom whenever I want to cook something. Depending on the ingredients that I have, I usually do the pa-cham version (haha!). Luckily, it usually turns out to taste good, if not the exact replica of what my mom usually makes. As you know, my mom is a very good cook. You can probably judge by looking at me, my husband, and my brother. 🙂