It’s been a while since I wrote another recipe for my blog. It feels good to be back.

Remembering to cook Paella is really heart warming. This is a dish introduced to me by my family circle. In almost all special occasions, this dish is prepared in so many faces, like the black paella, all seafood, chicken and all sorts of combination.

This is considered a festive food, back in the Philippine-Spanish time, the color of this dish sets the mood of the banquet!

This is easy to cook that makes a one complete meal.


Sticky rice (wash separately)
Chicken cut into strips
Port cut into strips
Shrimp peeled

Ginger cut in flat
Onions cut in strips
Garlic cut in strips
Spring Onions sliced
Tomato sliced
Olive Oil
Sesame seeds
Basil leaves (whole leaves)
Annatto seeds soaked in water for 30 mins (water same amount as the rice, 1:1 cup)
Fish Sauce
Soy Sauce


1. Sautee Garlic,Onion, ginger and tomato in good amount of olive oil.
2. Add chicken, pork and shrimp.
3. Add salt, pepper, fish sauce and soy sauce.
4. Continue the sautee process until pork and chicken looked pale and shrimp turned red.
5. Add the water from annatto soak, do not include the seeds.
6. Add the sticky rice, the rice should be soaked in water. Water is 1:1 ratio with rice.
But if rice is not soaked enough, add about 1/2 cup more of water.
7. Taste the mixture’s saltiness, add fish sauce or salt if needed, then mix.
8. Flaten the mixture, so that the rice is totally soaked with liquid.
9. Cover the pan with the lid and cook in a very low fire.
10. This will cook like a regular rice.
11. When cooked, top with spring onions and basil leaves then cover the lid again.

NOTE : Annatto seeds soaked in water is a healthy way of giving yellow color on your paella, but if
you are in a hurry a little pinch of yellow food color is always available. Annatto has also good appetizing smell, that will make your paella smells more delicious.

Serve hot and enjoy!

Paella for your table


Bamboo Shoot, Veges in Coconut milk (Tambo in Ilonggo)

We had this at Tita Sue’s house last Sunday. I like this very much!
We can make different variations of this with shrimp and small crabs.
But this one is just all veges and indeed healthy!


Fresh or frozen Thinly-sliced bamboo shoots (use peeler to get it thinnest)
Fresh or Frozen Corn grits
Coconut milk

Sliced tomatoes
Sliced Onions
Sliced Spring Onions
Sliced garlic

1. Boil the sliced bamboo shoot in water with salt. Throw the hot water and do this procedure 2x. This will remove the bitter taste of Bamboo shoot.

2. On the 3rd boiling water, use only half of the amount of water compared to the first two boiling procedure. 3. Then add half of the coconut milk.
4. Add tomatoes, onions and corn.
3. Simmer until corn is tender.
4. Add spinach and add the other half of the coconut milk, final taste with salt.
5. Let it boil very quickly. Then turn off the fire. Make sure you do not boil
the last coconut milk too much, to taste the milk instead of oil.

Serve hot and enjoy!

Bamboo shoot and veges in coconut milk

Stir fried Asparagus, sweet peas, corn,mushroom w/ shrimp

Quick, easy and healthy!

Try this at your own home


Peeled Shrimp and cut lengthwise

Sweet peas
Fresh Corn grits
Thinly-sliced Mushroom

sliced Spring onions
sliced garlic
sliced tomatoes
olive oil
sliced onions
oyster sauce


1. Sautee Garlic, onions and tomatoes in olive oil.
2. Add shrimp.
3. Continue to stir until shrimp turned red.
4. Add Corn and stir in about 1 minute.
5. Add a little water to simmer. This will make the corn tender.
6. Add salt and oyster sauce.
7. When corn is cooked (not starchy) add asparagus, sweet peas and mushroom
8. Stir a little bit until all the veges are almost cooked and final taste and top with spring onions.
9. Serve hot with rice.

Sliced ingredients: sweet peas, shrimp asparagus

fresh corn grits

sliced tomatoes and spring onions

ready for your table

Suman, Sinukmani or Biko: Sweetened sticky rice in Coconut milk

This is very simple to make, but will surely delight your family.

We usually make this during All Saints and All Souls Day, that’s November 1 or 2.
In most family gathering this is always present. 🙂

Try this at your own kitchen.


Sticky rice
Brown sugar
Coconut milk
desiccated Coconut for toppings


1. Cook the sticky rice in the rice cooker just like cooking ordinary rice.
Wash it thoroughly with running water, when ready put a 1:1 ratio of water to rice.
2. When the rice is cooked, set aside.
3. On a separate pan, put the brown sugar and the coconut milk together.
4. Stir it under low heat fire. Constantly stir until mixture gets thick.
5. Add the cooked sticky rice, and continue stirring,
6. Until cooked sticky rice are all coated with the sweet mixture.
7. Transfer to a serving dish and top with toasted desiccated coconut.
8. Serve cold or hot.

Biko ready for your table

Biko topped with toasted desiccated coconut

Pork Shrimp Molo Noodle Soup

This is a total Ilonggo cuisine or maybe the Chinese culture has influenced us on their Wonton Noodles.
I learned this from my Aunts who are making this on the weekends or the holidays. I can remember the whole clan enjoying the dish with Pandesal or puto.

I am glad, I was able to get some perfect wonton noodles next town.

Ingredients 1:
Wanton Wrapper
Shrimp finely sliced
Ground pork
Finely Chopped onions
Finely Chopped spring onions
Finely Chopped garlic
Salt and pepper

Ingredients 2:
sliced onions
sliced garlic
sliced spring onions
salt and pepper
sliced tomatoes
sliced and peeled shrimp
chicken fillet strips


For Molo:

1. For the filling, combine all Ingredients 1 in a bowl except for the wanton wrapper .
2. When thoroughly combined, in each sheet of the wanton wrapper,
3. Put a small amount of the filling and fold in triangular shape, see picture.
4. Put two edges of the triangle together and seal with water, see finished wonton.
5. Wrapp all filling into the wanton wrapper.

Cooking Procedure:
1. Sautee garlic, onions then tomatoes.
2. Add chicken and shrimp.
3. Sautee until chicken and shrimp turned pale.
4. Add salt and pepper.
5. Add Water for the soup.
6. When the water boils, add all the wrapped molo.
7. When all the wrapped molo surfaced the soup, they are already cooked.
8. Final taste the soup and add the spring onions.
9. Serve hot and enjoy!

Molo Filling mix

filling on the wrapper

Molo Triangular wrap

finish wrapped molo

Soup stock just after putting the wrapped molo

Soup almost done, molo surfacing

serving molo soup on my table

Cabbage Kimchi

Kimchi can be made with so many varieties, this is just one of them.
This is the most common yet, the most salable of all.


Cabbage cut unto 1/4 size of the head
Cut Spring onions
Carrots cut into strips
Garlic crushed
Ginger crushed
Radish cut into strips
Cilantro sliced

Fish Sauce
Shrimp Paste
Crushed dried Chilli
salt (1/2 cup for every head of cabbage)


1. Mix all salt in water to make a salt solution.
2. Marinate the cabbage into your salt solution for 6 hrs.
3. Put this inside your refrigerator.

For the meantime:
Prepare the Spices and chili mix
1. Mix in all the sliced ingredients: carrots, cilantro, ginger, spring onions, garlic, radish, fish sauce, shrimp
paste and crushed dried chili.
2. Mix thoroughly and set aside.

After 6 hours of marinating the cabbage:

1. Wash each leaf thoroughly with running water.
2. Drain water thoroughly and dry each leaf.
3. Put the spices in between each leaf and arrange nicely, until all leaves are thoroughly covered.
4. Cover the container where you arrange the cabbage and spices.
5. Leave it at a room temperature to age for 1 whole day.
6. Refrigerate and ready to serve chill.

Can be eaten with garden salad, meat, soup or rice.

Cabbage marinated in Salt Water

Spices ready to mix with Marinated Cabbage


Vietnamese Goi Cuon (Summer Rolls) Varieties with Nuoc Cham

You could make countless varieties of Goi Cuon.
It’s one of my favorites at Lemon Grass Restaurant
and any Vietnamese Resto. 🙂

I love the rice paper wrapper and I love the variety you can make.

Variety 1 Ingredients:

1. Basil Leaves
2. Cilantro
3. Boil shredded pork skin
4. Boil peeled shrimp
5. Carrots cut in thin strips
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)

Nuoc Cham (posted separately)

Variety 2 Ingredients:

1. Basil Leaves
2. Cilantro
3. Fried Thin beef (unflavor)
4. Sesame seeds
5. Carrots cut in thin strips
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)

Variety 3 Ingredients:

1. Basil Leaves
2. Cilantro
3. Fried Thin beef (unflavor)
4. Sesame seeds
5. Cabbage Kimchi (posted separately)
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)


1. On your plate, wet the Rice paper with few drops of water to soften
2. When soften, put each ingredients from 1 -6 on the paper just enough for
one roll.
3. Roll the paper with the ingredients.
4. Dip in Nuoc Cham sauce.

toasted sesame seeds


boil shreded pork skin

unflavored fried thin-sliced beef

peeled boiled shrimp

shreded carrots

basil, cilantro and spring onions

Dried Rice wrapper

Variety one

Spring Roll Variety 1

Variety 2 Ingredients

roll with Variety 2

Nuoc Cham

Mix Lettuce topped with pesto (when Fresh is really Fresh)

I got enough Lettuce leaves from my pots. This is nice one.
I discovered that when you pick the leaves fresh from the lettuce you can see sap.
Maybe this is the one that will make you healthy. The taste of freshness is really different
with fresh pick.


Mix lettuce leaves


Wash the leaves and top with Pesto (see pesto on a separate post).


Pesto Sauce

Lettuce in the pot

Lettuce in my pot

Fresh Lettuce with Pesto

Pesto (used my fresh sweet basil on the pot)

It’s my first time to make pesto. I thought it was difficult to make. So many steps that I was hesitant to take. My colleague Christine, was asking me to make one while we were still in Cebu with so many basil shrubs in our little garden, but I just didn’t have the time, or maybe the guts! hehehe! But Finally I got the courage to make it, and I think I make made it perfectly good! The combination of garlic and basil and nuts and olive oil is just so good! This is for Christine who is currently in Singapore with her cute little girl Xandra and hubby Marjon and to the rest of Pesto fanatics!


Fresh Basil leaves
Olive Oil
Parmesan Cheese
Walnuts/Hazelnuts/Pistachio nuts/Almonds


1. Very finely Chop the following: Basil, Garlic, Walnuts.
2. In a bowl combine all ingredients and taste with salt.
3. Make sure you’ll have more olive oil than your dry ingredients.
4. Then your Pesto is ready.

I prefer this as finely chopped than processed in blender, I like tasting some texture on the sauce.
Enjoy your pesto on Pasta, Fresh veges salad, meat and other combination you can think of.

Basil ready to be chopped

Pesto sauce

Shrimp Ziti in three-cheese-milk sauce topped with Pesto

I love the combination of three cheeses here.
You can use other cheeses if the ones I used are not available.
It’s my first time to make Pesto and I think I made it so good !!!
My basil on the pot have really given me handful of basil leaves on my recipes.
I’ll make a separate post on pesto.


peeled Shrimp and sliced like butterfly
Ziti Pasta

sliced Swiss Cheese
sliced Cream Cheese
Grated Mozzarella Cheese
Whole Milk

Sliced Garlic
Sliced Onions


0.0 On a separate pan, put water to boil with oil and salt.
0.1 Add the pasta and boil until pasta is cooked 10 – 12 mins.
0.2 When Pasta is cooked drain the water and set aside.

On a sautee pan:
1. Sautee garlic and onions in olive oil.
2. Add shrimp and continue sautee.
3. Add salt and whole milk and a little water.
4. Add 3 Cheeses and simmer until all cheeses are melted and sauce becomes thick.
5. Add Pasta and serve topped with pesto.



Shrimp Ziti with 3 Cheese and Pesto