Archive | Homecooking

Japanese Soy Beans

Posted on 23 February 2014 by Flisha

Lucky find! I saw some Japanese soy beans (aka edamame) in Cash and Carry grocery today so – decided to buy 2 packs. Now I am having them for a snack. Yum! :)

I wish they would sell these in Landmark or SM groceries – much closer to me. ;)


Roast Chicken

Posted on 21 December 2013 by Flisha

Never thought that cooking chicken chicken would be so easy but here it is! Gim and I bought a premarinated chicken, popped it into the turbo roaster and waited for an hour. Came out like this. Wow!!!! It tasted great! :) :) Next try: bacon wrapped chicken!!!!


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Homemade Dog Food for Snowy

Posted on 10 August 2013 by Flisha

As you know, Snowy has been pretty sick the past two weeks. His appetite has been affected, and he won’t touch any of his commercial dog food (Acana) even though he used to love it. I’ve taken to feeding him homemade food just to lure him to eat.

Here is one dish I made for Snow. :)

I put about 1/4 kilo of ground chicken…

homemade dog food

…chopped broccoli and cauliflower, 1/2 cup total…

homemade dog food

…added corn, peas and carrots, 1/2 cup too…

homemade dog food

…and placed in the fire until vegetables soft and chicken cooked. That’s it! :)

homemade dog food

I did not use any oil, no seasoning either. Just the ingredients I mentioned. :)

Afterwards I fed some to Snowy, who loved it! I kept the rest in the freezer, ready to microwave as needed. With this, I was able to feed Snowy for around 3 days, 2-3 times a day.

One time I added some canned tuna (in water) to the mix, just for a change. Another time, I added some chopped chicken liver before microwaving, and he really loved that combination. Snowy loves his liver. :)

I am planning to make another batch, maybe more this time so it will last Snowy at least a week. :)


Alavar in Manila

Posted on 19 February 2013 by Flisha

One thing I have realized is that food in restaurants generally suck. I mean, if you compare it to homemade food.

Like crabs, for example. Gim and I once ate in Red Crab, however the crabs they served were tiny and not-so-fresh. It cost a lot, too. We’ve never gone back.

These days, we make our own crab at home. The most important ingredient for the best-tasting sauce is Alavar sauce (made from aligue and spices). I used to have my mom bring it over before, but it is now readily available from the Legazpi Sunday market. Yes! There is a stall and the 1/2 kilo pack sells for about a hundred. :)


By the way, the sellers normally speak Chavacano. :P Last time that I went there, I felt so happy to see Zamboanga wares that I spoke to the seller in Chavacano without thinking! He understood. :)


I could also buy their ready-made crab or curacha dishes, but it’s so much cheaper and fresher to make it myself. :)

On some Sundays when my boyfriend is not on duty (means he gets to go home for the day), he goes to the seafood market before coming home and buys about 1 to 2 kilos of fresh live crab. I make sure we have the sauce, the rice, and other ingredients ready. Then it’s cooking time!!

Here is a photo of our crab being cooked in coconut sauce. No Alavar sauce added yet. I regret to say I have no other photos. The crab cooks fairly quickly. In our excitement to eat, we forgot to take pics. Hahaha! Mga patay-gutom!


For the recipe, you can take a look at this old post: Curacha in alavar sauce. Just substitute curacha with crab. :)



Adobo Filipino

Posted on 25 June 2012 by Flisha

The most Filipino food I can think of is adobo. You will encounter it in the Philippines in so many different versions but one thing you can count on is that you WILL encounter it. The base of adobo is pork, vinegar and soy sauce. My mother likes to add garlic and laurel leaves. Some people like to put in potatoes or boiled eggs. Gim likes to eat it with a fried egg. I like it with a ripe banana on the side.

Whatever way you eat it, it’s delicious and one of my most missed homecooked foods. I am just so lucky that Gim is a great cook. He made this adobo for me the other day. Just the way I like it – how my mom cooks it. ;-)


Hunger Games

Posted on 23 April 2012 by Flisha

If I were into smoking, I would totally but fortunately (or unfortunately for my social life) my only vice seems to be food.

Speaking of food, take a look at all these photos of food that my boyfriend and I have been cooking up!

This one is my go-to favorite for when I’m solo-cooking. It’s boneless chicken and super easy peasy to do. Chop up some chicken breast fillets, onions and bell peppers. Mix them all up together with salt and pepper. Toss them into the frying pan with a bit of oil and soy sauce, and fry until golden. Yummy!



Fried chicken! With rosemary and thyme. YUM!


Asparagus and broccoli. Light, healthy and good!


Hainanese chicken with loads of rosemary. It’s surprisingly delicious but we only eat it hot. I think true Hainanese chicken is supposed to be served cold, at least that’s what I’ve noticed in restaurants, but I’ve never liked it cold.


Clams! Need I say more? I LOVE clams! These ones are just right after baking, but put some garlic & butter in those shells and continue baking for a bit more and they’re delish!


Now I’m getting hungry…



Cash & Carry Makati – Premium Cuts of Beef

Posted on 04 November 2011 by Flisha

Let me start by saying that I love Cash & Carry! It’s a mall in Makati, about ten minutes walk away from my apartment. As a mall, it’s nice enough. A little bit of everything but not particularly outstanding (except for the mezzanine mecca of cheap imported goods but that is another post). As a grocery, though, wow, it’s amazing!

So far I’ve grocery-shopped in Rustan’s, Shopwise, Robinson’s, SM and Landmark. But Cash & Carry definitely takes the cake. It has the MOST number of aisles I’ve seen in a grocery, and a GREAT selection of items, with a lot of imported goods that you can’t find in other supermarkets, and the prices aren’t bad either!!

My most favorite item to buy in Cash & Carry Makati is – BEEF!!! Yes. Cash & Carry has several freezers devoted to premium meats – beef, lamb, salmon, turkey, game hen, and did I mention, beef?!? Not just the regular cuts, but prime marbled ones!!! And at such affordable prices!

Ok – maybe not exactly prime – I’m not sure if these steaks are graded. But they’re definitely at least choice or select cuts. The point is, they taste great. And that’s prime in my book! Hahah!

When I first discovered it, I was mighty tempted to buy it but I was afraid (I’d ruin it) because I had never tried to cook steak before. However, I have had it in restaurants and it was love at first taste. Except, steaks are mighty expensive, usually a meal costs upwards of Php1000! The steak I was looking at in Cash & Carry looked just as big as the one I ate at a restaurant recently, and it cost less than Php200!!! How about that?!? So that cinched it for me. I mean, if I ruined it, at least I could do it again.

Just to show you why I drooled so much, here are the cuts of meat that I bought just this week.

Look at all that fat!! OMGGG I can’t wait to pan-fry these cuts, yum!!! And look at that, 300 grams and it’s only Php148 – wow, huh??? Look at how much 300 grams will cost you around steakhouses in Manila (in Batangus grill, 230 grams cost Php480, I ate there and the steak wasn’t even marbled at all).

Here is another one.

Ahhhh! That center marbling looks DELICIOUS! These are rib-eyes, my favorite part. I also like sirloin however Cash & Carry slices them too thin, so it’s not as juicy. I haven’t tried the porterhouse and t-bone cuts but I’m definitely going to. I tried the New York cut but found it tougher, so I didn’t like it.

This one is already open ‘coz I already ate the other half. Hihihi! It was wonderfully flavorful. Let me tell you, don’t ever buy steak that isn’t marbled. The fat provides the flavor, so if you buy steak that’s not streaked with loads of fat, it’s like you’re just buying any other beef part. Why pay a premium if you won’t get marbling, just get some fresh meat off the deli counter, they’re much cheaper and will taste the same.

But let’s not talk about healthy, ok? I know very well this is SINFUL! Hahaha!!! But life is too short to deprive myself of the finer tastes. Besides, since these premium cuts cost a lot more than pork or chicken, I don’t have it too often. Maybe just once a week. Or else I will soon be broke and probably living back under my parents’ roof. Yikes!!!

Do you want to see the cooked meat? Of course!!! Here they are!

That above is sirloin. Just seared lightly. Still a bit bloody. This is Gim’s steak, I think. He likes it medium rare. I prefer mine well-done. :)

Ok this one is a new york cut on the left, and a rib-eye on the right. That’s mine. :) The rib-eye looks great, huh?!? These are past steaks, since the raw ones I showed above are still stored in my freezer. I just popped them out for some pics, haha. But they won’t be consumed today. I’m saving them for the weekend when Gim comes home. :)

If you’re wondering how we cook them, it’s very simple. Bathe them in salt, don’t be shy, as in literally cover them in salt front and back and leave on for about 10 minutes. The salt will draw any water out, because you want your steak to be as dry as possible, to be as juicy as possible. After salting, rinse them to get rid of any salt (you don’t want to gag on an oversalted piece of meat!!) and then pat dry with paper towels. No more need to season with salt since some of the salt you put on earlier will have made it inside the meat. Just add pepper. And other herbs/rubs, whatever flavoring you like. I prefer just a light smattering of powdered pepper. Heat your pan, and when REALLY hot, put in your steak to sear with a bit of oil or butter, then flip and sear the other side, and serve! The cooking part is really fast, usually 2 to 3 minutes is enough to cook your steak well-done.

There. Well I hope I’ve inspired you to cook steak right at home! :) People in the Philippines don’t cook a lot of steak. In fact I had never had it in my life until I came to Manila. And it took me about 3 or 4 years until I discovered how easy it is to cook steak. Even easier than pork or chicken because there’s no need to marinade. It’s just that people don’t generally know that steak can be bought cheaply. I certainly didn’t until I saw the steaks in Cash & Carry. :)

Cooking at home is so much more satisfying than going to a restaurant. And so much cheaper, too!

Now I’m looking forward to the weekend!!! :)



Saging Rebosao

Posted on 09 January 2011 by Flisha

I had some saging rebosao for my late night dessert tonight. It wasn’t as complicated as I thought it would be. I thought you needed to put the bananas under hand dryers for the sugar to crystallize or something. My mom’s made them for years but I never really bothered to look at how she cooked them, I just ate them, hahaha!

But tonight when I got my craving, my boyfriend offered to cook them for me, and I watched while he cooked so I would know how to make them. Theoretically.

Saging rebosao, or saging rebosado as some people also call them, is caramelized bananas. Super easy to make. Just buy some unripe bananas (if you buy the soft ones they’ll be overly tender and sometimes fall apart during cooking) and peel them. Slice in half vertically. Deep-fry them in hot oil for about 5 minutes, just enough until they’re golden. Take them out and clean the pan. Put a cup of water, and about a cup of sugar too. Stir continuously until the concoction is thick, sticky and syrupy (definitely don’t stop cooking if still watery). Like if you took a spoonful of the mixture, and dropped it back onto the pot, it would fall slowly. If syrupy already, drop the fried bananas into the mix and turn off the fire. Coat the bananas in the mixture repeatedly. Since the syrup will make them stick together, ensure to unstick them with a fork and keep mixing. Until you see the sugar start to crystallize, and when all the sugars are crystallized, you can stop mixing, and start serving! :)

They’re super yummy, and you can find this delicious dessert only in Zamboanga. I kept looking in Manila, and never saw anything like it. :( So I’m loading up on them while I’m still home. :)

Unfortunately I ate them all already, and I forgot to take a picture. :( Next time, I will surely upload some. :)


Cangrejo con gata de Alavar’s

Posted on 14 July 2010 by Gim

Most Zamboangueno’s will recognize this dish. Freshly steamed crab swimming in its own natural juices, soaked and drizzled with Alavar’s sauce (made from aligue or crab fat, garlic and ginger) and served with steaming garlic rice.

It’s uber good! And very very fattening and thus, it’s very very important to find diet pills that work. It’s a mouth watering putaje that is simple enough to prepare. Check these ingredients out:

1-2 kilos of fresh, still alive mud crabs

1 kilo of grated coconut

1/2 kilo of Alavar’s sauce (available at any Alavar’s take-out counter)

A handful of salt

A bulb of ginger

A bulb of garlic

1/2 cup water

Preparation: Extract the milk from the grated coconut by adding 1/2 cup of water to it, mixing it thoroughly, and squeezing the milk out. Place the extracted milk in a separate container and set aside.  Wash the crabs with fresh water to remove river/pond detritus and place them in a big kawa or karahay. Season with salt, crushed garlic and crushed ginger. Add extracted coconut milk and boil the crabs in it until it turns a delicious orange color. Add the Alavar’s sauce. Continue boiling until the sauce is thick and oily. Serve.

So there, an easy to do recipe of a family favorite. Bon appetit!


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Ice Coffee Recipe

Posted on 06 December 2009 by Flisha

To make a quick single serving of ice coffee, you can follow this recipe. (Just adjust it for more servings.)

1/4 cup instant coffee
1/4 cup sugar
1/4 cup hot water
4 cups cold milk
Sweetened whip cream

Ice Coffee

First add the coffee and the sugar to the hot water. Mix until the ice coffee is blended. Then add the cold milk and stir again. For better results, do this in a blender so you get the foamy kind of ice coffee. When you’re done, add a dollop of sweetened whip cream on top. Serve.



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