All posts filed under: Recipe

Bangus Sardines in Tomato Sauce

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  The start of Dubai summer has been hard for V and I. We’ve been having the flu almost every other week and have been a regular at V’s pediatrician. V was ordered to rest for a week because aside from the usual cough and colds he was also starting to have sore eyes. C has been reminding me to try and not cuddle V much or kiss him since it might make me sick as well. It’s impossible for me to stay away from my sick child who needs all the cuddle and kisses to make him feel better. He’s feeling better now and enjoying school while I’m still coughing for almost a week now. Both V and I crave for fish meals when the flu decides to visit and this Bangus Tomato Sardines hit the right spot to make us feel better. I got this recipe from Ate Agnes who knows that I can eat fish all week (she’s picky with her fish).   Bangus Sardines in Tomato Sauce 1.5 kilos of Bangus …

Fixing Swiss Meringue Buttercream

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I’m quite intimidated with buttercream frosting or cake recipes that call for egg whites to be stiff or cooked. Why? I tend to overcook and over beat them and also it doesn’t help that I don’t have the patience. Time came when I finally decided to face my fears and make a batch of Swiss Meringue Buttercream (SMBC), like any other self taught baker I searched for tutorials online and found the post of Whisk-Kid and Sweetapolita to be very helpful in understanding the right procedure to make a perfect SMBC. My first batch of SMBC was perfect! Everything went well I didn’t experience the soupy or curdled mess and had a smooth perfect oh so yummy frosting. I instantly fell in love with the frosting. I had my mind set to use peanut butter flavored SMBC to frost the wedding cake and so as the cake’s were cooling off inside the fridge there I was mixing 2 batches of frosting at 11pm and then the dreaded thing happened, one minute the mixture was in its perfect …

Ensaladang Lato (Seaweed Salad)

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Along with my craving for salty food I also miss some fresh salad’s from back home. Growing up in Davao we were spoiled with good quality seafood. You should see my Aunt’s house it’s garden path was once covered with oyster shells, oh yes we had a bountiful of grilled fish, seashells and seaweeds every weekend that we enjoy by the beach.   One of the seaweed that I enjoy eating and truly miss is called Lato. My sister sent me a photo of what they had for lunch paired with some grilled liempo.   I can just taste the sea with each pop of the seaweed’s tiny bulb. If only I can find some here in Dubai.   Ensaladang Lato -a bunch of Lato (about 250 to 300 grams) -2 tomatoes -3 small onions Carefully clean the lato with water. Cut tomatoes and onion in wedges. Arrange it on the plate. For the dressing our familly enjoy it with a tablespoon of vinegar and a teaspoon of soy sauce. Or just eat it that …

Cassava Cake

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I have the pleasure of hosting Kulinarya Cooking Club’s February challenge with Marni of Kensington Kitchen. February is the love month of the year and what better way to celebrate February than to reminisce about once first love. We asked our fellow KCC to prepare a dish that would make one recall our first love. ohhh first love…Growing up I didn’t have any clear idea on what love really is. Back then love for me would be that cute stares across the table or that one nice gesture out of the blue. That happy feeling would last a day or two with numerous diary entries of what could happen tomorrow. Love is a fairy tale, I’m the princess waiting for my prince charming to rescue me from all the hardships and pain. I had my first heartbreak at 5 years old when I lost the one man in my life who gave me everything, my Papa. Since then I protected my heart but then some days I failed and met plenty of prince along the …

Saging Pinaypay

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  Saging Pinaypay a childhood favorite and one ultimate comfort food. We usually get this treat after having our afternoon nap time before we go outside to play with our friends in the streets of our village. It was the first time that I introduce one of my favorites to V and I’m such a proud Mama when he enjoyed 3 pinaypay all to himself that is after making sure he left one piece for his Dad. Saging (banana) Pinaypay (to fan out, paypay is fan). Slice bananas thinly and spread it out like a fan dip on your pancake batter and fry. Sprinkle with some sugar and serve. When my husband saw the photo I posted on facebook he called up to ask what I prepared. Described pinaypay as the saba banana dip in a pancake batter and pan fried. He just replied that they call it by a different name in Manila, it is called Maruya. Saging Saba has been a staple in our household ever since I got pregnant. It’s one of …

Kare-Kare Recipe

Kare-Kare

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I had a chance to cook for my mother-in-law and when your husband speaks highly of his parent’s cooking it would be hard for a new member of the family to get that seal of yummy approval. There I was a new wife standing in our kitchen with a couple of printed recipe on how to prepare my MIL’s ultimate favorite food which is kare-kare. It doesn’t help that this is my first time to prepare the dish by myself.  I read through each recipe and took note of the procedure and ingredients that was familiar to me. My MIL’s eyes lit up when she saw that we had kare-kare for lunch and immediately asked who cooked the dish. My husband proudly replied “Si Gail. Sino pa ba.”  which I think has a hidden message that would translate to – Don’t worry Ma, I’ve found a wife who can cook good food for me. “hehehe” C’s parents enjoyed the lunch we prepared for them with much gusto and though I haven’t got a chance to prepare a …

Ube Macapuno Cake Recipe for FIA’s Cake-a-Thon

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My fun family of UAE food bloggers celebrated its 1st birthday at Tea Junction with a Cake-A-Thon party! FIA had a sugar high birthday celebration with not just 1 cake but more than 15 cakes! Imagine a full spread of cakes in front of you, just by looking at the yummy goodies you are off  to sugar la..la..land. When I wrote this birthday post last July, there was 56 of us and after 3 months we have grown to 70 foodies. I can’t put into words how blessed and happy I am to be part of this family. Arva announced that we are going to celebrate FIA birthday with cakes I initially planned to bring V’s favorite Moist Chocolate Cake then as I was checking if I had the ingredients C suggested to bring Ube Macapuno Cake (his favorite) since he was sure that there would be atleast 2 chocolate cake on the event. You can read more FIA birthday post from FooDee, GingerAndScotch, MyCustardPie, and IriniSavva. (I may be missing some posts, will edit list if …

Pork Kaldereta for Kulinarya Cooking Club

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For this month’s Kulinarya challenge our host’s Oggie of I can do that, Chef Teodore of Chef by Day, Boyet of Real and Grill and Ray of Wok with Ray asked the group to prepare something patriotic – use the colors of our Philippine Flag. Blue! I for the love of Pinoy food can’t think of anything blue. I’ve been meaning to cook Kaldereta using pork, you can also use Chicken, Beef or Lamb. So while cutting the veggies I realized that I had all the colors required for the challenge except for blue. Little V approached me and ask if he can help me cook, I told him to help mama look for something blue that we can eat…he gave me his blue fork. I told V that we can’t eat fork he just replied – “Mama, fork help us eat” Yellow- Potato; Red/Green- Bell Pepper; White- Rice; Blue- Fork Ingredients Pork Spareribs Potato, cut in wedges Carrots, cut in wedges Red Bell Pepper, cut in wedges Green Bell Pepper, cut in wedges Onion, …