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!!!


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!


Lumpiang Shanghai (Spring Rolls)

This dish is of Chinese origin, though it became quite popular in the Philippines. It is made up of ground pork or beef and shrimp, minced onions, shredded carrots and spices held together by a beaten egg, encased in a thin crepe skin called lumpia wrapper then deep fried. 

1.5 lbs. lean ground beef 

18 pcs. shrimp (peeled, deveined and chopped)

2 cups shredded carrots

1 cup minced onions

2 tsp. salt

1 tsp ground black powder

2 tsp. garlic powder

3 garlic cloves, minced

1/2 cup chopped parsley or cilantro

1 Chipotle pepper in adobo sauce

2 eggs, separated

1 bag of 11oz Wei-Chuan spring roll shells

3 cups cooking oil

1. Combine all first 10 ingredients plus 1 egg, mix very well to incorporate the flavor.

2. Wrap about 1 and 1/2 tablespoon mixture in a lumpia wrapper like in the picture below.

3. Fold on each end and use the second beaten fresh egg in sealing and pasting them.

4. Roll the bottom and top sealing with the egg mixture, using water won’t hold the shape during deep-frying.

5. Heat the cooking oil in a wide frying pan, then cut each piece of lumpia into seconds or thirds, and deep fry for 10-12 minutes and drain on a paper towel.
Sweet and Sour Sauce: 

Combine 4 tablespoon brown sugar, 2 & 1/2 tablespoon ketchup, 1/3 cup vinegar and 1/2 teaspoon soy sauce in a small saucepan, stir until boiling slowly. Dissolve 2 teaspoons cornstarch in 5 teaspoon of water and pour into the boiling mixture, whisk with a whisker and turn off the stove, pour on a little glass cup.

As always, Masarap!!



Spicy Shrimp and Crabs


12 pcs. raw, live crabs (from any fish market)

3 cloves garlic (minced)

1 Tbsp. fresh ginger (finely chopped)

2 small Thai red chilies

1 cup tomato sauce

1/2 Tbsp-1 Tbsp.fish sauce (you can find in any Asian or Chinese store)

2 Tbsp. olive oil

1/2 tsp. sesame oil

1/3 cup water

1/4 cup chili sauce (you can find it in any Chinese supermarket)

3 pcs. Green onions or scallions (finely cut)


1. Wash and clean the crabs and put them inside the huge pot with cover.

2. Using a pick up tong and a kitchen scissor, pull back the apron and cut the top shelf from each crab. Segment each crab into 2 pieces. Be careful of the claws that they don’t bite your hands or your fingers or  it will be very painful I am telling you. Once you cut it in half with the kitchen shear, they will be dead.

3. Heat oil in a very huge wide pot. Add the garlic and the ginger until fragrant, add the Thai red chilies, stir fry for a minute or two then add the crabs and stir-fry until the meat turns white and the shells turn red.

3. Add the chili sauce, tomatoes sauce, sesame oil, fish oil and 1/3 cup water, stir together, bring to a boil and lower the heat to a slow simmer, you may add shrimp at this time, either you continue scooping the sauce and pour it into the crabs and shrimp or cover the pot on a slow simmer for 5 minutes.

4. Open the pot and let the steam out, then sprinkle with cut scallions. Serve immediately with newly steamed Jasmine rice with an ice cold beer or any ice cold beverage.

This is an alternate dish with the Frogmore Stew famously called by my co-workers headed by Mercy as Oohh la la!  As always, Masarap! Peaches.

Quad Colored Beans Con Carne


1 huge red onion ( sliced )

3 garlic cloves ( minced )

2 tsp. cumin

1 Chipotle pepper in adobo sauce ( seeded, finely chopped )

2 cans 14.5 oz organic diced tomatoes

1 can 15.5 oz each of black beans, red kidney beans, chick peas and golden sweet corn ( rinsed and drained )

1.34 lb. organic ground beef ( washed, drained)

2 cups of chopped colored bell peppers

1 tsp. each of Himalayan pink salt and ground black pepper


1. Sauté the well drained ground beef in a huge pot until the fat and oil get extracted, add the garlic and the onions until fragrant, continue stirring until the beef is no longer pink for 10 minutes.

2. Add the bell peppers, Chipotle pepper, salt, pepper, organic tomatoes, cumin and 2 cups of water, wait till it simmers while covered  for 40 minutes or  until the beef is tender.

3. Add all the beans, stir and taste then simmer for 20 minutes on low fire  uncovered until the sauce diminished in volume and until it thickens. Serve with crusty bread or serve with fried fish and rice.

As always, Peaches, Masarap!

Old Fashioned Beef Sinigang


4 pieces red ripe tomatoes (chopped)

1 huge yellow onion (quartered)

10 cups rice washings (optional) 0r filtered water

2 red Thai chilis

1 Khorr,1.4 oz Tamarind Soup Mix

1 eggplant ( diagonally sliced)

20-24 pieces okra (trimmed)

1 lb beef bones + 2 lbs.short ribs+1/2 lb beef inside skirt (cubed and fat trimmed off


1. Wash and season with salt the beef, rinse and drain very well in a colander while cutting the vegetables.

2. In a huge pot, pour the rice washings, onions, tomatoes, and drained beef. Let it boil without a cover. Once it simmers, turn the heat low and cover. Simmer for an hour until beef are tender. Fish the onions and set aside.

3. Pour the tamarind mix and stir well until well dissolved and well combined. Taste the broth and adjust seasoning as per your preference.

4. Throw in the okra, cook for 3 minutes, add the green beans and eggplant and cook for 8 minutes then fish all the vegetables out and set aside with the onions.

5. Turn off the stove and submerge the Spinach  and  the Thai Chilis into the  broth, put back the cover and leave it for 2 minutes then open the pot and assemble just like the picture below.

So delicious and will warm up your body and soul, Enjoy!

As always, Masarap, Peaches.