All about recipe; main dish, dessert, snack, drinks, appetizer, etc…


Put pork and chicken aside. In this adobo dish, tender beef short ribs is the star. And for an extra punch of flavor, fresh coconut cream is added, producing a slightly sweet, deliciously thick sauce.


1 kilo beef short ribs
salt and pepper, to season
2 tablespoons vegetable oil
6 cloves garlic, smashed
3/4 cup vinegar
1/2 cup soy sauce
1/4 cup water
4 tablespoons liver spread or mashed chicken liver
3 tablespoons brown sugar
4 bay leaves
2 finger chilies
1 teaspoon freshly ground black pepper
1 cup fresh coconut cream


1 Season ribs with a little salt and pepper. In a skillet, heat oil and sear beef on all sides.

2 Add garlic and sauté until fragrant.

3 Add all the other ingredients except for coconut cream. Bring to a boil then reduce to a simmer. Cook until beef is fork tender.

4 Add coconut cream and continue cooking for another 5 minutes. Transfer to a platter and serve hot.

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I have a thing for drawers. I love drawers. I think that drawers are one of the best things a house can have. Needless to say, that I have lots of drawers on my own home. All of my stuff is mostly kept on a drawer. This week I have a plan of experimenting on one of my drawer I will put a full extension drawer slide to one of them and see if I could maximize its storage. Yes, I have drawer quirks and I’m not ashamed of it. We all have some weird quirks on all of us it just so happens that mine are weirder than the others.

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This Filipino favorite features soft tapioca pearls in coconut milk and a topping of sweet Philippine mangoes. It’s the perfect ending to a feast of local flavors.

1/2 cup uncooked mini tapioca pearls
1 (400-ml) can coconut milk
2/3 cup milk
1/4 cup sugar
flesh from the cheeks of 2 mangoes, diced
toasted desiccated coconut, for garnish

  Cook tapioca pearls according to package directions.

Combine coconut milk, milk, and sugar in a heavy saucepan over medium heat. Bring to a boil. Remove mixture from heat and allow to cool. Once cool, place in the refrigerator to chill for 1 hour.

3  Combine tapioca pearls and coconut milk mixture in a bowl. Mix well, then divide among serving glasses. Top with diced mangoes and toasted desiccated coconut.

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Finding the best career for you is way trickier than we expected. Some of us don’t know what really know what we want as a career when we were young. Others are lucky enough to know instantly the kind of career or life they would want to live. For instance, others know already that they wanted to be a musician. It is not the stereotypical life choice but they already have goals as compared to those people who are still figuring out their career paths. Being a musician isn’t easy, and I know this because of some of my friends but what makes the journey of being a musician worth it is the fact that you are sure that that is what kind of life that he or she wants to get into.

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I love grill tuna I eat them almost every Sunday. The secret of tasty grilled tuna in on a marinade. The simple marinade the fish taste better.


500g tuna

¼ cup soy sauce

½ tbsp sugar

Ground black pepper

Garlic powder


Combine soy sauce, sugar, garlic powder and ground black pepper in a bowl. Stir to mix. Place tuna on a resealable bag, pour the marinade sauce mixture. Release the air and seal then refrigerate at least 3 hours or overnight.

Remove the tuna from the bag, spray high heat cooking oil grill spray on the tuna over so that the meat will not get damage. Arrange on a serving plate and serve.

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4 cup water

2 tbsp magic sarap

3 tbsp cornstarch dissolve in 1/2 cup water

2 eggs beaten


Bring water to boil. Season with magic sarap seasoning. Slowly put the dissolve cornstarch, stirring until the soup thicken. Slowly put the egg beaten and gently stirring, put some spring union and served immediately.

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2 Large Galunggong fish

1 Large piece of ginger root Julienned

1 Small onion sliced thinly

1 Finger Pepper cut in half

3 Cloves of garlic peeled and smashed

2 Tbs. Corn oil

½ Tsp. MSG

½ Tsp. Ground black pepper

½ Tsp. Salt

4 Tbs. White vinegar

Aluminum foil


Heat grill prior to cooking. Make two large sheets of aluminum (double sheet each) foil and place fish inside. Season it with vinegar, salt, msg, oil, ground black pepper, and top it with ginger root, onions, finger pepper, and garlic. Wrap and seal the aluminum foil. Place directly over the heat and let it cook for 50 minutes turning it halfway through. Remove the fish from the wrapping and place on a serving plate. Serve with white steamed rice.

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Cookies varieties need no introduction, because of its popularity, almost everyone knows about cookies. You can find hundreds of cookies recipe online or in many cook books. One of cookies characteristic I like is simple and delicious, it is even be better with coffee and glass of milk.


  • 2 1/2 cups all-purpose flour
  • 1 cup softened butter
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 pieces raw eggs
  • 1 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped walnuts

Cooking Procedure

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, combine all-purpose flour, salt, and baking soda. Mix well and set aside.
  3. On a separate mixing bowl, put in butter and beat. Gradually add both sugars while beating.
  4. Add-in the vanilla extract and eggs (one piece at a time) while beating.
  5. Gradually add the flour, salt, and baking soda mixture and beat until all the ingredients are well mixed.
  6. Put-in the chocolate chips and chopped nuts. Fold until the chips and nuts are well incorporated.
  7. Arrange parchment paper in a baking sheet. Scoop and drop the mixture on the parchment paper. Note: try to press the mixture a little bit to make the cookie flat. This will also give you room if you want to place extra chocolate chips on top of the cookie.
  8. Place inside the oven and bake for 7 to 9 minutes.
  9. Remove from the oven and place in cooling racks.
  10. Serve. Share and enjoy!

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• 1 1/2 lb boneless chicken breast, cut into cubes
• 1 piece medium-sized onion, minced
• 1 tbsp garlic, minced
• 1 cup potato, diced
• 1 cup carrot, diced
• 1 cup green peas
• 1/4 cup raisins
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp sugar
• 1/2 piece chicken cube
• 2 tbsp cooking oil

• 3 cups flour
• 4 tbsp sugar
• 6 tbsp water, cold
• 1 piece raw egg
• 1 cup butter, cold
• 1/2 tsp baking powder
• 1/2 tsp salt

Cooking Procedure

Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up. Once the oil is hot, sauté the garlic and onions.  Add the chicken breast then cook until color turns light brown (about 5 minutes). Add water and chicken cube then simmer for 10 minutes. Put-in carrots and potatoes and simmer for 5 minutes. Add the green peas, raisins, and sugar then simmer for another 5 minutes. Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, sugar, baking powder, and salt. Mix well using a wire whisk. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this).  Add water gradually and mix all the ingredients thoroughly until dough is formed. You may use a pastry blender to ease the process. Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes. Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed half moon shaped dough) then press the edges and seal. (refer to the video for the technique). After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water. Glaze the crust by brushing the egg wash. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed dough’s. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed dough’s for 25 minutes at the same temperature. Remove from the oven. Serve hot. Share and Enjoy!

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Shakoy is a native delicacy, this is a kind of twisted fried donut coated with sugar others called these Lubid-lubid because is like a rope. You may serve this with chocolate syrup, with hot coffee for breakfast or merienda.


1 ½ cup all purpose flour plus extra for dusting

¾ tbsp yeast

½ tbsp salt

½ cup water

Oil for frying

¼ cup sugar


In a bowl sift flour, add yeast and salt then mix well, make a well and pour water in the center and mix until form dough. Knead on floured surface until smooth and form a ball. If the dough is too sticky just add little flour and knead more until you get the right consistency. Grease bowl with oil, place the dough and cover with cloth and let it rest for at least 1 hour to double the size.

After rising, punch down the dough, knead and cut in desired size evenly, then roll each piece into a long stick and twist. Place on baking tray and cove with cloth and let it rest for another hour to rise. In wok heat cooking oil in medium heat, drop shakoy by batches and fry until golden brown. Drain on paper towels, drop in bowl of sugar is using one. Mix to coat evenly and shake off excess sugar serve.

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