March 29, 2016

Sippo Egg

There are some occasions I attended and saw this vegetable dish on the table until I found out it is called Sippo Egg.

Sippo egg is a Kapangpangan dish consists of diced vegetables (carrots, singkamas), green peas, and quail eggs in rich thick sauce.

Minced ham, shrimps, and diced luncheon meat can be also added to make the dish more festive.

1 cup diced carrots
1 cup green peas
1 cup sinkamas, cubed
25 pieces quail eggs, boiled and peeled
1 can meatloaf, cubed
1 medium-sized onion, chopped
2-4 cloves garlic, minced
1 cup all-purpose cream
1 tbsp cornstarch dissolved in 1 tbsp water
¼ cup butter
1 tbsp cooking oil
½ litter shrimp juice
Salt and pepper to taste


Melt butter in the cooking oil.
Saute onion and garlic.
Add vegetables and cook for about 3 minutes.
Pour shrimp juice and simmer for about a minute.
Add meatloaf and quail eggs and simmer for another minute.
Lower the heat and add all-purpose cream.
Stir until well-mixed.
Add salt and pepper.
Simmer until sauce thickens.
Serve and enjoy.
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March 21, 2016

Few Holy Week Traditions

We are already half-way March and I am excited with the long vacation due to Holy Week.

Earlier, Mommy and I were talking about different traditions we follow in observance of the Holy Week. Unfortunately, some of these are starting to vanish.

Source: Nengkoy
Here are some traditions and events that we used to follow in observance of the Holy Week.

No meat meals
After the Palm Sunday Mass, we used to proceed to the market and buy a week’s supply which is composed mainly of vegetables, fish and shellfish.

Meats, chicken and pork, are not included in the list. According to the tradition and needs to rely on fish and vegetables. However, on Black Saturday, it is required for every one to have meat or else, mabibingi ka daw. No scientific basis but until now, we still follow this in our home.

Taking a bath not later than 12noon
When we are still kids, they encourage us to take a bath in the morning not later than 12 noon. Oldies told us that after 12 noon, the water will become blood. As a kid, I am curious about this one so I tried once to take a bath in the afternoon and waited to turn the water into a blood, hindi naman nangyari.

No work to avoid accidents
Our parents used to tell us not to work on holidays especially on Thursday and Friday. This is to avoid any untoward incidents that can lead to accidents or wounds. According to traditions, healing process from the accidents during holy week is longer compared to the regular days.

As early as Holy Monday, we can already hear loud sounds where the passion Jesus is being read in a “musical” way. Now, we can only hear these starting Holy Wednesday or Maundy Thursday and ends on Good Friday.

Others used different songs rhythm while reading the passion. However, some could not understand due to “scratchy” sounds. This is perhaps, due to the microphone used. Using earthworks microphones can improve the sound and will help encourage others to join the “pabasa" too.

Bisita Iglesia
This is the tradition where you are going to visit 7 different churches and offer prayers.

Whatever traditions we have in observance of the Holy Week, the most important are we remember the life of Jesus Christ and how he suffers and sacrifice his life to save the mankind.

What other traditions do you know and still observed during Holy Week?
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March 18, 2016

The Sour-Savory Goodness of the new AJI-SINIGANG® Cube

Daddy and I loves to cook. Even if we are both working, we make sure we are the ones who cook the meals for the entire day. How do we do that? Every day we wake up at 5 in the morning to cook our breakfast and then our lunch meal too. We take turns in cooking, thank God my husband knows a lot in the kitchen. Sometimes I will wake up later than him and found out he already did the cooking, haha!

Anyway, one of the most favorite dishes we are cooking is sinigang. I want it really sour but not too acidic. I am very particular with the sinigang mix or seasoning that I am buying. That's why I am so happy to learn about the new AJI-SINIGANG® Cube. Yes, it's cube!

From the Press Release Kit:

Sinigang Soup is a ‘must’ in most Pinoy households’ weekly menu. The whole family enjoys a bowl of warm and refreshing Sinigang dish in hot or cold weather conditions. It has been observed though that most people using sinigang mixes available in the market would need to add other savory and meaty seasonings i.e. pork cube and all-in-one seasonings to achieve the ideal sinigang taste, which is not just about sourness but savory taste as well.

The new Ajinomoto® Sinigang Cube is all that you will ever need to cook Sinigang with the preferred blend of sour-savory (asim-linamnam) taste. It is perfect in providing the balanced rich, savory deliciousness and appetizing sourness to any sinigang dish. Each cube is “ZoopSiksik™” because it is packed with the right level of tamarind sourness and savory taste from meaty extracts.

AJI-SINIGANG® Cube is available in single 13g pillow pack cube for P5.00 and 8 pieces of 13g packed in re-sealable stand-up pouch for P38.00.


You will need:
2       pieces  AJI-SINIGANG® Cube
½      kilo      Pork liempo, Sinigang cut
90     grams  Tomato, quartered
30     grams  Onion, quartered
1 ½   liter      Water
90     grams  Gabi
80     grams  Labanos, sliced diagonally
45     grams  String beans, cut into 1 ½”
90     grams  Kangkong
1       piece   Green chili

How to cook:         

BOIL pork in water for 40-50 minutes until tender.

SIMMER. Add gabi and simmer for 6 minutes.

SEASON AND SIMMER. Add AJI-SINIGANG® Cubes and other vegetables. Simmer for 5 minutes until cooked.
This makes 4-6 servings. Yummy!

Happy cooking!

Ajinomoto Philippines Corporation (APC) is an affiliate of Tokyo-based Ajinomoto Co., Inc. Established in 1958, APC lives by its promise to provide consumers products that will always give the delicious taste to healthy and nutritious meals as embodied in APC’s slogan Ajinomoto® “Eat Well, Live Well.®” APC’s complete line of quality food and seasoning products are produced by international affiliates and local toll manufacturers using Ajinomoto’s license, quality standards and technological expertise. APC’s products include AJI-NO-MOTO® Umami Seasoning, Ajinomoto® Brand Ginisa Flavor Seasoning Mix, Ajinomoto® Brand Chicken Powder, PORKSAVOR® All-in-One Seasoning Mix, CRISPY FRY® Breading Mix, CRISPY FRY® Seasoned Crumbs®, TASTY BOY® All Purpose Breading Mix, AJI-SHIO® Seasoning Mix, Ajinomoto® Brand Sinigang Cube and “amino Fres-C” Instant Drink Mix.
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March 17, 2016

Whoopi-Inspired Cupcakes

Preparing your kids own snacks is better than buying in school canteens. Though we still buy ready-made snack like biscuits and cupcakes, whenever I have time to bake on weekends, I tried to make some goodies for Matthew.

chocolate cupcake

One time, he saw a tv commercial of Whoopi Cupcakes, the one with marshmallow on top then covered with chocolate, he asked me and Mommy to buy this for his baon. Kaso hindi sya gaano mahilig sa matamis.

There are times, we bought him what he wanted but after having a couple of packs, nagsawa na.

Back to his request, I made an “imitation” of what he asked to know if he really likes it. He does and even asking me to make more. But for sure just like the other snacks, magsasawa din kapag madalas na ganoon ang baon nya.

Here is the experimental Whoopi-Inspired Cupcakes I made.

chocolate cupcake

I suggests to use the same ingredients in  Chocolate Crinkles for the cupcake batter.
Dutche Premium Dark Chocolate, shredded or chopped

Preheat oven at 150ºC.
Fill the paper cup half with batter.
Baked for about 12-15 minutes or until a toothpick inserted comes out clean.
Remove from oven and place a marshmallow on top.
While waiting for the cupcakes to cool, melt chocolate bar using a double boiler.
Pour melted chocolate over the cupcake until top is completely covered including the marshmallow.
Chill until chocolate sets before serving.

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March 16, 2016

Red Ribbon's Bigger Ensaimada is Love!

Ensaimada is one the most love breads of Filipinos. How about a bigger ensaimada with more cheese? Red Ribbon introduces its bigger ensaimada that boosts in cheesy goodness!

From the Press Release Kit:

We Filipinos love to snack.  Whether it’s before lunch or after, we always make it a point to make time to indulge in our need and love for snacks.  While most snackers will say that they give in to the munchies because of real hunger, many admit that snack time is the perfect moment to take a break from work or school, and just socialize over a favorite pastry or bread. 

And no one can argue that of all the many snack options kids and adults love, the classic ensaimada is still a popular choice today.  However, not all ensaimadas are created equal.

There’s the usual ensaimada and then, there’s the Red Ribbon Ensaimada.  Red Ribbon’s staple pastry has long been a mainstay in our lunchboxes for the young and the young-at-heart.  Whether it’s enjoyed as a snack or as a dessert, people cannot resist this all-time pastry favorite.

Now, Red Ribbon has just succeeded in making something already so good, so much better.  The new Red Ribbon Ensaimada is now bigger and bursts with cheesy goodness that no one can resist.
Red Ribbon’s Ensaimada still packs the same goodness Pinoys have always expected and come to love. It still has that same soft, melt-in-your-mouth pastry, well-balanced sweetness and the right cheesy goodness that is so affordably priced at P25.00 only. 

“We are always thinking of ways to improve our offerings in response to what our customers want,” said Ned Bandojo, Head of Marketing of Red Ribbon. “The cheesy ensaimada promises to deliver what our customers have long come to expect from us and more.  We want to give them more reasons to enjoy the company of family and friends and to make every day moments more special through our quality products.”

With Red Ribbon’s bigger ensaimada, snack time is sure to be more enjoyable, memorable and delicious.

Red Ribbon’s Ensaimadas are available in all Red Ribbon stores nationwide.

Visit Red Ribbon's Facebook page: for more details.
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March 2, 2016

Dimsum Lasagna

Pasta is one of the common foods served on our table on weekends. This is the reason why Mommy and I keep on searching on how to enjoy pasta in a different way.

Every weekend, I also used to baked goodies for Matthew’s school baon.  Since I used the oven in preparing baked goodies, I also made another pasta recipe.

Though the procedure is similar to the usual way of cooking spaghetti sauce or lasagna, instead of using pasta – macaroni or lasagna, I used dismum or siomai wrapper to prepare this pasta dish.

The dimsum wrapper is made into a cup where the pasta sauce is placed and baked like a lasagna. 

Mommy and I prepare pasta sauces using UFC Sweet Filipino Syle Spaghetti Sauce and UFC Filipino Style Tomato Sauce for spaghetti, baked macaroni or lasagna.

You may add macaroni noodles instead of plain sauce. Hindi kasi masyado nakakabusog kung plain na dimsum wrapper and pasta sauce lang.

Pasta Meat Sauce: You can check it HERE

Dimsum wrapper

Cheddar cheese, grated


Preheat oven to 175ºC.
Like a muffin pan with dimsum wrapper.
Put pasta sauce in the muffin pan then top with cheddar cheese.
Bake for about 15-20 minutes.
Remove from muffin pan and serve with garlic bread.
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