Monday, January 21, 2013


This dish went live on KIMCHI CHRONICLES TV.  A food cooking show that talks all about KOREAN FOODS.  So love the show that every episode I want to taste all their recipes.  The taste that makes me crave and determine to be with them while they're cooking and eating at the same time.

KOREAN RESTAURANT here in the Philippines gains popularity with the local community. So why not try it at home, so I am sharing this recipe with you.

photo credit: Wootang01 via photopin

Serves 4



Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the onions and salt. Cook, stirring now and then, until beginning to soften and brown, about 3 minutes. Add the kimchi and cook for 1 minute to combine nicely with the onion. Add the rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Serve hot.
Notes from the author of KIMCHI CHRONICLES:
This recipe couldn't be simpler. It’s one of the best ways to use leftover rice—something I often seem to have a lot of—and its success is actually based on the dryness of day-old rice which browns and crisps much better than fresh, soft rice. One of my most guilty, happiest pleasures is to make this late at night (usually after a lot of karaoke) and eat it with cheese (slices of American melted into it, if you must know).
Recipe credit to KIMCHI CHRONICLES
KIMCHI FRIED RICE or Kimchi Bokkeumbap is a popular dish in South Korea. It is made primarily with KIMCHI and a RICE, along with other ingredients like diced vegetables, pork, beef or sea foods.  But PORK and SPAM are the most common.  And sometimes they served it with fried egg on top of the dish.     

Sunday, November 25, 2012


After Spaghetti Omelette I encounter again another kind of omelette recipe that I'm sure you're going to love it.

PATATAS OMELETTE or also known as SPANISH OMELETTE.  If you are a bit lazy or you're from a busy work and you are tired, this is the recipe that you can cook quickly.  As easy as 1-2-3.


  • 3 medium sized potatoes
  • 1 onion (optional)
  • 3 eggs
  • oil(I used olive oil here, it is more tastiest)
  • salt

  1. Peel the onion and potatoes.
  2. Cut the onions into small and thin pieces.
  3. Slice potatoes thinly. Add seasoning here
  4. Fry the onions and potatoes in a medium heat until it turns slightly brown. Keep on stirring until the flavors will start to mix.
  5. After it mix together, remove the pan from the heat and drain the oil.
  6. In a bowl, beat the eggs together with the potatoes and onions.
  7. Then heat the pan again.  Add oil and add the contain of the bowl to the frying pan. Now cook your mixture to a high heat until the eggs begin to solidify(about 30-50 seconds).  Then low heat until it's done.
  8. Turn the PATATAS OMELETTE over and continue cooking on low heat and make sure both sides turn into brown.  This recipe intended for four serving.  You can serve it either hot or cold.

You can add hot dogs, bacon or anything you like as long it can be eaten.  

Happy Eating!!!

Friday, October 5, 2012

Kusina ni Tito: MILK FISH(Bangus) with Coconut Ginger Sauce

Kusina ni Tito: MILK FISH(Bangus) with Coconut Ginger Sauce: This is good to all health conscious people, combination of ginger and a little patis balance out the sweetness of coconut.  A must try r...

MILK FISH(Bangus) with Coconut Ginger Sauce

This is good to all health conscious people, combination of ginger and a little patis balance out the sweetness of coconut.  A must try recipe.


  • 4 boneless baby bangus(milk fish), marinated, thawed
  • 1 cup coconut cream
  • 2 inches ginger, peeled, sliced
  • 1 tsp ginger powder
  • 1 tbsp patis
  • 1 tsp cornstarch
  • 1/8 tsp salt, or to taste
  • 1/4 cup oil, for pan frying
  • Ground white pepper,or to taste
  • Steamed rice, to serve

  1. Fry bangus on a frying pan heat about 2 tbsps of oil, until cooked through.  Set aside.
  2. In a small saucepan over a medium heat, mix coconut cream, ginger and ginger powder, stirring to prevent scorching.  Then bring to simmer and lower to heat.
  3. Mix cornstarch in patis until dissolved.  While stirring,pour into coconut mixture and cook until thickened.
  4. Seasoned with white pepper to taste before removing from heat.
  5. Strain out ginger. Serve immediately with bangus, steamed rice and tomato and onion salad.
Source: GH

Monday, October 1, 2012

Kusina ni Tito: Potato Sardine Bites

Kusina ni Tito: Potato Sardine Bites: My very own version of Potato and Sardine Bites.  My alternatives for chicken nuggets, baon for my kids. 1 medium potato, peeled, chop...

Potato Sardine Bites

My very own version of Potato and Sardine Bites.  My alternatives for chicken nuggets, baon for my kids.

  • 1 medium potato, peeled, chopped
  • 1 can(155 grams) sardines in oil
  • 1 garlic, finely chopped
  • 1 teaspoon ground sage leaves(optional)
  • 1 egg
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 cup fresh parsley, roughly chopped(optional)
  • Oil for frying


  1. Boil water and put chopped potato and cook until tender.
  2. Drain and mash the potato.
  3. Drain oil from sardines and add fish to potatoes.  Mix and mash them together.
  4. Add garlic and parsley(optional).  Seasoned with salt, ground black pepper and sage(optional).
  5. Break egg and mix until well combined.
  6. Heat 1 cup oil in a deep frying pan over a medium heat.
  7. Scoop potato mixture with a tablespoon and using another spoon push potato mixture into hot oil.  Cook until golden brown.
  8. Drain on paper towels.
  9. Serve warm and with steamed rice.
  10. You can dip it with Ketchup.

Easy and Budget-friendly for us mom's who are always on the go and thinking about what to give to our children, healthy and nutritious food as well.

Saturday, September 22, 2012


My mother loves to cook and  invent recipes out from our fridge.  And me as her taster at the same time her food critics, have to give review on her cooking (well I know my mom is a great cook).  And to be fair well I give her recipe a 100% PERFECT PASTA TASTE!  ^_^

This recipe you can cook in 30 minutes or less.  No hassle at all.

All you need is:

  • 400 grams spaghetti
  • 1/2 cup oil, more to toss
  • 5 Lucban sausages( or any sausages)
  • 2 cups kangkong leaves
  • 2 tablespoons garlic, chopped
  • 1/2 quick melt cheese, finely grated
  • 1/2 tablespoon red pepper flakes(optional)
  • salt, ground black pepper

How to cook

  1. Bring a pot of water to a boil.  Add pasta and cook until al dente, for about 8 minutes.
  2. Meanwhile, in a large saute pan over medium heat, then put oil.
  3. Add sausages and saute until browned.  Add garlic and kangkong.  Saute until garlic is softened and green are wilted.
  4. Drain pasta, and keep 1/2 cup of pasta liquid, and add to sausage mixture.
  5. Top with cheese, and toss to combine.  Pour in the reserved pasta water and stir until cheese melts.
  6. Add red pepper(this is optional), salt and pepper to taste.  Then again saute for several seconds until-heated through.
  7. Serve hot.  Makes 4 servings.

~Happy Cooking!~