Sunday, January 14, 2018

Coffee & Projects for 2018

There are so many things I want to get my hands into this year: focusing on building my food styling portfolio on this website; write more; plan for my son's first birthday and christening; and cook/bake more. But first, coffee!

I've been a coffee and coffee shop aficionado since I put up our (now closed) home-based cafe.  I really went to months of studying the art of coffee and which type of coffee should I be offering at the cafe.

Sadly, we had to close down our dream business to focus on our baby who is now 9 months old.  As a hands-on-stay-at-home-mom, I have lesser time on everything -- especially making my own good cup of joe!

Great thing Nescafe Dolce Gusto now has a Mini-Me Machine!  I found out about it while I was scouting for an alternative for my coffee.  This little coffee machine would be my partner in crime (aside from my hubby) just to give me a kick to start my day.  Very hassle-free since I just have to insert a capsule into the machine and let it do its thing.  And clean up is way easier than the espresso machine that I have, which takes a lot of time to do.

Thanks to Lazada, I can do easy coffee shopping at the comfort of my home with just a click on their website.  And it's COD!  Really hassle-free for moms like me.  We've been ordering a lot of items at Lazada for years now and we're pretty satisfied with their service.

Now I would love to try Nescafe Dolce Gusto's Vanilla Latte Macchiato and Cappuccino, which you can buy in bulk and at a discounted price at Lazada. Great deal!

Enough blabbing, I better get these deals now.

See ya!

Friday, November 10, 2017

Recipe | Bibingkang Malagkit

Are you looking for an extra income this holiday season?  Or maybe impress your family with a dish you made from scratch? Well, you just came to the right place.  Here's a rice cake recipe that is one of my most favorite Filipino delicacies, bibingkang malagkit.  

This recipe will teach you patience and also gives you the chance to do some arm exercise while cooking -- because of its continuous stirring for more than an hour.  But don't worry, the result would be worth it.


1 tbsp coconut oil or butter
1 banana leaf

2-3 pandan leaves
4 cups fresh coconut milk
2 cups sticky rice, washed
1 cup light brown sugar
1/2 tsp salt
additional 2-4 cups coconut milk or water

2 cups fresh coconut milk
125 ml all-purpose cream

1 1/2 cups dark brown sugar


  1. Heat coconut milk with pandan leaves in a pot over medium-high heat.
  2. Wash sticky rice three times. Drain.
  3. Add washed sticky rice on simmering coconut milk. Stir. Let it simmer.
  4. Heat banana leaf on the stove to excrete its natural oil.
  5. Place the banana leaf in a pan and brush top and sides with coconut milk or butter.
  6. Keep on stirring the sticky rice mixture.  If it thickens, add coconut milk or water gradually until the rice is soft.
  7. Add light brown sugar and salt in between stirring.
  8. Continuously stir. It would take you more than an hour on stirring since this is a slow-cooking process.
  9. Once rice is cooked, pour it over the pan with banana leaf.
  10. Preheat oven to 350F.
  11. Heat coconut milk in a pot.  Add dark brown sugar and cream.
  12. Keep on stirring until mixture thickens like a caramel sauce.
  13. Pour mixture on top of the sticky rice.
  14. Bake for 35 minutes or until the top turned darker or slightly burnt.
  15. Serve warm or cold.

Wednesday, July 26, 2017

Recipe | Guisadong Bagoong Alamang (Shrimp Paste)

Here's my Filipino-style version of sauteed shrimp paste or bagoong alamang, MSG-free!

I buy fresh krill at our local wet market and wash it thoroughly at home and draining it after before cooking as they are already mixed with salt.  The bagoong will taste more saltier if you I don't wash it down.

This Filipino side dish goes well with green mango, turnip, and I personally like it on my sliced apples too (yeah, it's weird but it tastes good); also with steamed veggies, fried fish or pork, and even great if mixed in your rice.

This will also last up to 6 months if stored in a sealed jar inside a refrigerator.

You could make a small business out of this too! :)


3 cups alamang (raw shrimp paste)
3 red onions, sliced
4 cloves garlic (or more), minced
4-6 cups white vinegar
4 tbsps white sugar
2 tsps black pepper
2 chili, chopped
3 tbsps oil
1-2 cups water


  • Wash alamang in running water in a strainer and drain.
  • Heat oil over medium and sweat onions before adding garlic and chili.
  • Add the krill or alamang and stir.
  • Let it simmer until it turns slightly brown.
  • Pour in vinegar until it covers the entire alamang.  Let it simmer for a couple of minutes without stirring.
  • Add black pepper and white sugar.  Slightly stir and let it simmer until it dries up.
  • Once dried, pour in oil and sautee.
  • Pour in vinegar again, this time half of the volume you used earlier.
  • Let it simmer again and stir after a couple of minutes.  Stir occasionally.
  • If it's close to drying up, add in water and stir.  Let it simmer until it turns darker in color.
  • Give it a taste so you could adjust sweetness, sourness, or saltiness.
  • Cool and serve or you could place it in a jar.