Thai Chicken Basil Stir Fry


As it’s getting colder and I haven’t picked my basil leaves in our pocket garden, decided to prepare this old time favorite that I got from my friend. Let me first show you my humble basil plants waiting to be plucked.



2 whole boneless chicken breast (skinned/sliced)

3 cloves garlic (minced)

1/2 tsp. red pepper flakes

3/4 cup coconut milk

1 Tbsp. each of fish sauce and rice wine vinegar

1 shallot (sliced)

2 inch fresh ginger (sliced into matchbox)

6 stalks scallions (sliced)

2 cups fresh basil leaves ( soaked in water/ drained/sliced)



1. Heat a tablespoon of olive oil in a wide frying pan on medium heat, add the ginger and brown but don’t burn then add garlic and onion until fragrant and are translucent and transfer onion mixture in a small bowl and set aside.

2. Add the chicken to pan and brown the meat on both sides until all are done, don’t crowd the pan by removing the cooked chicken slices until everything are cooked.

3. Add the onion mixture into the pan and add the coconut milk, fish sauce, rice wine vinegar and red pepper flakes and stir and turn the stove on medium heat.

4. Add the mushrooms and half of scallions and basil leaves and stir for a few minutes then turn off the heat. Add the remaining scallions and basil leaves. Serve with steamed Jasmine rice while still hot.









‘Tinolang Manok’ w/ Green Papaya & Freshly Picked Bittermelon Leaves


Watching another Neflix hit, ‘What the Health!’ and trying to create more soupy Filipino dish, hubby requested for ‘ Tinolang Manok  with Green Papaya’ so I made it today. Taking advantage of the freshly picked pepper leaves in our pocket garden and enjoying the fleeting moments of summer of 2017. Let me show my humble pot of full grown pepper no fruit yet but brimming with mature and huge leaves. I also intended to present all the ingredients but feel free to substitute Better than Bouillon instead of fish sauce if you have an issue with sodium or salt for most hypertensive people.




few pieces of cut chicken bony parts (washed/lightly seasoned with salt/drained)

4 inch fresh ginger (pounded/sliced into matchbox)

3 cloves garlic (crushed/minced)

1/2 green chili (seeded/finely chopped)

5 cups filtered water

1 Tbsp. olive oil

1 Tbsp. Better Than Bouillon Vegetable Mix

4 inch carrot (peeled/sliced into matchbox) for color

2  pieces shallots (sliced)

A bunch of freshly picked pepper leaves from the garden


1. Pour oil in a sautee pan, wait till the oil sizzles before adding the ginger, let it brown but don’t burn, add the minced garlic and shallots and the chili pepper till fragrant and the onion is translucent, add the carrots.

2. Add the chicken parts and brown the chicken on both sides total of 2 minutes on each side. Add a tablespoon of Better Than Bouillon Vegetable Mix, stir well then add 5 cups of filtered water. Simmer on low heat for 10 minutes and check the chicken for doneness.

3. Add the cracked peppercorn and add the cubed green papaya, put on low simmer for 5 minutes until papaya is half-cooked, open the cover and add the fresh pepper leaves when ready to serve.

Another appetizing dish that will warm your body and your soul.

As always, Masarap! Just glad to be able to blog again after hubby had an open heart surgery on the 5th of July. Thanking everybody for all the prayers, support and help inside and outside of Mt. Sinai Heart! God is Forgiving, Awesome and Merciful!






















Sautéed Soup Mix Beans w/ Freshly Picked Bittermelon Leaves


So enlightened by watching via Neflix, ” In Defense of Food”, I tried to incorporate some produce of my pocket garden. Remember the sauteed mongo beans in my previous postings? You can use either one thus I showed mongo beans also together with the Pereg Soup Mix Beans. Today hubby walks 2 blocks with his physical therapist, Jamie after an open heart surgery so I created this soup as his prize today. Trying to accomplish so many things as I am preparing to come back to work soon. Let me show you the tiny vine of my bittermelon tree.


After I already pick the wide, mature leaves and soak them in water, let me show you the ingredients.IMG_6326


1/2 cup Soup Mix beans (soaked with 2 inches water overnight)

3 cloves garlic, minced

2 shallots, sliced

1/2 tomatoes, sliced

1/2 cube bouillion

freshly picked bittermelon or karela  leaves

1 Tbsp. olive oil


1. Boil the drained Soup Mix beans with 2 cups water till simmering for 45 minutes or until tender and set aside for later.

2. Sauté garlic, shallots then tomatoes until softens, add half of chopped green chili and the bouillion  cube, smashed until the aroma smells flavorful.

3. Add the drained, softened Soup Mix beans, stir well and simmer on low with the pot covered for 10 minutes. Turn off the stove and add the leaves and cover again. Serve while still hot.






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 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 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.