Just Loving It


How’s everybody doing? I can’t believed how passionate I’m becoming each day, giddy, very excited, and my ideas kept flowing as I start to follow more enchanting and admirable people such as yourselves. You guys are giving me more ideas and style, of course I can’t produce the DSLR’s photographed pictures yet, but I’m studying, looking around, and finding out how pricey they are. But don’t worry, I’m working on it. All of your pictures are jumping off the pages of your blog sites, so enchanting and the vibrant play of colors, just  love darlydarly, a fashionable star indeed!

The adorable sweet sisters – Trina and Tina, my dear Constance who follows most of the multicultural foods I made. I’m flooded with a lot of requests from friends and co-workers with whom I shared most of the products of my home cooking. I collected a lot of pictures before but most of them aren’t as exciting as yours so I cook them again, taste them, and adjust the ingredients according to my personal experience and try hard to make the presentation as exciting as yours and the procedure more user friendly for all of us who are hurrying all the time.

I’m more relaxed nowadays because I am doing something that I am so passionate about. From the bottom of my heart, you guys are incredible people who make my food blogging as exciting as it can be. As I incorporate some produce from my humble and tiny garden, I develop confidence in myself and start to understand the play of colors in my presentation. When I look back at my old food and garden pictures, there’s a feeling I get that I could have done better: I didn’t do justice capturing the beauty of my food and garden.. I just have to work harder so my food and garden presentations are ready next summer for more dramatic photo opportunities.

I’d like to thank numerous  bloggers like Francis and Anna, Facebook friends who created an account just to follow my blog.

Thank yous to the pretty Nandini, Blair the Shameful Sheep and would like to thank and nominate the following bloggers: 1. my dear Constance@LiveEatCreate, 2. eatliveescape, 3. pretty Nandini Goan Imports, 4. the very positive Andrea Giang, 5. cooking with the wallflower, 6. Blair, the shameful sheep, 7. Ivan Jose, Francis, and Anna, 8. storytelling cook, 9. Cooking without limits, 10. Bunny Eats Design, 11. Dana@I’veGotCake, 12.  darlydarly, 13. Stargazer, 14. Benjamine, 15. thestaticfoodbin, 16. Inte fan for det det, 17. tastetableinsatiable, 18. storytellingcook, 19. CookingWithoutLimits, 20. my passengerdiaries,  Sorry! I could only name 20… Sincerly yours, Peaches, Masarap!!!


Shrimp Pakbet with Sweet Potatoes & Saluyot



Just watched Michael Polan’s In Defense Of Food via Neflix and I was excited to revise an old favorite “Pinakbet” and utilized what I have in the fridge and so excited picking up some “Saluyot” Leaves from my pocket garden. I just found out that saluyot leaves speed up the wound healing process just like Aloe Vera.



8 pieces medium sized shrimp (soaked in salt water/rinsed/trimmed)

1 sweet potato (washed, unpeeled/cubed)

1 cup green beans (trimmed)

thumb-sized ginger (sliced/pounded)

3 shallots (sliced)

5-6 garlic (minced)

4 pieces green chilis

12 pieces okra

1 huge plum tomatoes (sliced)

few pieces of cubed squash

1 Tbsp. Bagoong (sauteed shrimp paste) find it in any Asian or Chinese Supermarkets

1 Tbsp. olive oil


1. Heat olive oil in a wide frying pan on medium heat and sauté garlin until brownish, add the onions, sauté until it softens, add the tomatoes until they are also softens.

2. Add the shrimp until pinkish then add the shrimp paste, stir and add a cup of water and cook for a few minutes then fish the shrimp with the tong and set aside in a bowl.

3. Add the sweet potatoes and cover the pan for 5 minutes or when the potatoes are halfway cooked.

4. Add the cubed squash and after a few minutes add the okra, green beans, chilis and lastly bittermelon, stir and continue simmering for 2 minutes and cover the pan and turn off the stove and add the saluyot leaves and let the steam on the pan wither the saluyot



Pesang Sea Bass “Ginger Stewed Sea Bass”

As hubby continue to regain his mojo back, he  really longs for the native, soupy dishes from our country but with some change, from being Kapampangan to Tagalog. When you are from that region of the Philippines which is Pampanga, you are a Kapampangan, the foods are really fantastic, delicious but ends with do, like menudo, embutido, longganisa to mention a few. Defining them, mostly animal based but after an open heart surgery, we need to change our diet to fish, vegetables, grains and fruits, heart healthy diet is key and nobody can go wrong with plant-based foods. It is a hard choice but we are trying and so are you and if you are clueless how dangerous and hard this operation, Go on You Tube and type in, Coronary Artery Bypass Graft, it is 4 videos and you will be amazed about the advancement in science and medicine. Thank God for allowing scientists to discover more treatments for all our ailments.


Here are the ingredients of Pesang Sea Bass which is very popular from the Tagalog region of the Philippines.



5 cups of brown rice washing or filtered water

1 small Sea bass ( skinned and cleaned by the fishmonger)

4 huge round ginger ( peeled/pounded flat)

few pieces of lemon grass stalks (pounded)

3 pieces shallots (sliced)

4 gloves of garlic (minced)

1/2 bunch of botchoy ( sliced from the steam and soaked in water/drained)

1 small cabbage, quartered

1 tsp.whole peppercorn

1 Tbsp. fish sauce (if you have no issue with sodium, more is tastier but unhealthy for you)

1/2 Tbsp. Olive oil

few sprigs of scallions


1. Lightly season the drained fish with salt and lightly fry both sides, once done, carefully removed from the frying pan and set aside.

2. On the same frying pan with the remaining oil on it, sauté garlic until lightly brown then add the ginger, shallots, stir well until well combine and add rice washing.

3. Boil the mixture then add the fish sauce, peppercorn and lemon grass, let it boil for 5 minutes.

4. Add the Sea bass, the scallions, cabbage and botchoy, carefully submerging the vegetables with the broth but being careful not to break the fish. Cover and turn off the stove.







Kingfish Sinigang sa Bayabas (Guavas)


IMG_6270As hubby is recuperating he seems to be requesting a lot of our native Filipino dishes  like this Sinigang sa Bayabas, using kingfish this time, the key is for you to add a piece of pounded ginger and lemon grass if you have.. Let’s prepare our ingredients.


2 pieces Kingfish fillets

6 pieces guavas

1 small onion (sliced)

2 pieces long green peppers

2 ripe tomatoes (sliced)

1 tsp.black peppercorn

4-5 cups rice washing or filtered water

2 Tbsp. fish sauce (amount reduced to 1 Tbsp or only 1 tsp for people on low sodium diet)


Spinach or Kangkong, a bundle

few pieces green beans (trimmed)

thumb-sized pounded ginger and few stalks of lemon grass if you have


1.Pour the rice washings in a deep pot and bring to a boil, add in the sliced guavas, tomatoes, onion and whole peppercorns. Let it boil for 15 minutes until the guavas are soften.

2. Use the potato masher to mash the guavas, you may pour the mixture in a colander and mash with the back of the spoon then add to the broth, add in the fish sauce and the pounded thumb-sized ginger and add the kingfish and cook for 20 minutes if very thick but if you used milkfish, cook only for 5-10 minutes without the ginger.

3. Add the okra, green beans and green pepper or Jalapeño for 5 minutes. Add the spinach or kangkong on top, cover and turn off the heat. Let the spinach get steamed inside the pot for 5 minutes.

4. Serve immediately while piping hot with steamed brown rice.





Chilled Corn & Tomatoes with Fresh Picked Herbs


Hi friends, I’m back after living in Mt. Sinai Hospital for 13 days, my hubby had a CABG or  Coronary Artery Bypass Graft, so I am cooking for Jesse. Here’s is one easy, healthy dish for him & to you all.


1 can 15.25 oz corn (drained, soaked in filtered water, drained again)

1 large juicy tomato, chopped

1-2 shallots (sliced thinly)

1 green pepper (seeded, finely chopped)

1/2 Tbsp.virgin olive oil

1 tsp. lime juice

1/8 tsp. Himalayan pink salt

1/4 tsp.smokey paprika chipotle seasoning

few sprigs of Rosemary, Thyme, Oregano and Scallions from the garden (finely chopped)


Mix all the ingredients and add the corn and the tomatoes last, Give a good stir and refrigerate. Take out when ready to serve as a side dish to a lean broiled chicken or fish.




Garden Herbs on Broiled Wild Caught Salmon


This summertime, the joy I experienced picking and cutting fresh herbs from my pocket garden and incorporating them on my simple baking or broiling is incredibly satisfying. See the few ingredients below if you want a less salty but flavorful dose of omega 3’s.




2-3 lbs. wild caught salmon (rinsed, drained and paper towel dried)

1/2 squeezed juice of 1 small lemon

1 tsp. of ground black pepper and 1/2 tsp. Himalayan pink salt (mixed together and hand rubbed to the salmon pieces)

a handful of handpicked fresh thyme, Rosemary, oregano and cilantro (soaked in water then spinned or paper towel dried, finely chopped)

1 Tbsp. white wine

Canola oil cooking spray


1. In a non-reactive glass tray, line up the seasoned sliced salmon and squeeze the lemon on them, with a dab of oil, sprinkle the mixed herb and turning each pieces until fully marinated with lemon and herb mixture covering the salmon.


2. Cover the tray with plastic wrap and leave inside the refrigerator for 30 minutes or overnight.

3. Take out from the refrigerator and pour a tablespoon of wine on all the salmon pieces, spray lightly with the Canola cooking spray. Broil on a Delonghi convection oven. Flake a portion with a fork to test for doneness. Serve immediately while still hot.

As always, Masarap!


Steamed Pompano Fish

IMG_6207.JPGAdhering to a twice a week of omega 3’s rich salmon and fish won’t be tedious if only you  knew how to steam them so let’s get to it by gathering the ingredients right there below.


1 and 1/2 lb. whole Pompano fish (cleaned, washed, drained and paper towel dried)

3-4 cloves garlic (smashed)

2 stalks lemon grass

lots of leeks and scallions

For the sauce:

3 Tbsp.olive oil

2 and 1/2 Tbsp. soy sauce

2 thumb sized ginger ( thinly sliced)

1 tsp. rice wine vinegar

1/2 tsp. sugar


1. In a plate that will fit in the steamer pan, place the smashed garlic in the middle and place the smashed 3 inch pieces of leeks and scallions as shown in the picture. Place the whole fish on top.

2. Inside the steamer pan, place cut up celery, scallions, leeks and smashed lemon grass. Add enough water and place the ramekin inside the steamer pan and place the plate of fish.

3. Cover the pan and steam for 15 minutes while frying the oil in a medium heat in a separate frying pan, add the sliced ginger until slightly brownish, add the soy sauce, sugar and rice wine vinegar and stir well.

4. Gather the steamed fish in a wide platter and pour the sauce on top of the fish and  garnish with sliced scallions and leeks around the fish. Serve immediately with brown or Jasmine steamed rice.

As always, this is very flavorful, Masarap!


Chipotle Salmon Cheese Spread


Went to a Bagels & Cream Joint, Sunday, Father’s Day, all the diners and restaurants were packed right after morning church, Anyway, Belated Happy Father’s Day to everyone and most especially to those single parents who are both a father and a mother to their children . So I had the Sesame bagel with Chipotle Cream Cheese and told myself, I usually prepare that in our home so we gonna make a Chipotle flavored cream cheese with Smoked salmon on it. Let’s gather our few ingredients.


1 box 8 oz Philadelphia cream cheese

6 oz smoked salmon

1 stalk Scallions (sliced thinly)

1 piece Chipotle pepper in Adobo sauce (seeded, finely chopped)


1. Mix all the ingredients in a bowl very well and press down the tablespoon to incorporate the mixture. Put into a nice covered jar or bottle. Refrigerate. Ready for use, anytime you want it.

As always Masarap


Healthy Swedish Meatballs and Smoked Sausage Scramble

temporaryWho will say that we cannot pull off a healthy meal out of your frozen ingredients from your freezer? I beg to disagree, Here is an example of that dish. Let me first show you the ingredients below.



2 bags of Quinoa & Brown Rice with Garlic (from Costco)

1/2 link of Smoked kielbasa (sliced)

2 Tbsp. olive oil

3 cloves of garlic ( crushed then sliced thinly)

1 small yellow onion (sliced thinly)

1 bag of frozen organic broccoli  from Costco

18 pieces of Swedish chicken meatballs (boiled in 1 cup chicken broth)

1 cup Tuscan Tradition organic spicy tomato pasta sauce

1 and 1/2 cup of sliced bell peppers of different colors

1/4-1/2 tsp. crushed red pepper flakes

1 can of 4 oz. Giorgio whole sliced mushrooms


1. Boil the thawed meatballs in 1 cup broth or water, drain the meatballs and set aside the boiled water.

2. Sauté the garlic and sausage and meatballs in hot oil in a huge wok.

3. Add the onions and mushrooms and mix well, add the crushed pepper flakes and stir, now add the peppers, boiled water and pasta sauce, stir until well combined and when it started to boil, simmer on low and submerge the rice into the sauce, add the broccoli then cover and turn off the wok for few minutes until the broccoli soften by steaming inside the dish. Serve immediately while still hot.

As always, Masarap!










Iced Cold Green Tea

temporary.jpgIt was awfully hot in a couple of days and also today and summer is not officially here yet till the 21st of this month and before you head to the nearest and expensive place to cool your thirst, I urge you to prepare this homemade tea in a giffy. So here we go:

Steep 1-2 bags of green tea in an iced cold pitcher of water for 2-3 minutes. Stir in a teaspoon or 2 of honey. You can serve it to yourself with an added pumpkin spice sugar spoon in every cup or glass. For added information, cold tea preparation lowers the amount of caffeine release from the tea.

As always, So refreshingly healthy, also Masarap!