beach blues

Summers around the world vary, clearly. Don’t worry I won’t dork out this post by subtly discussing seasonal differences all over the world (although it’s very tempting). For me though, as soon as you can walk outside in one layer of clothes without feeling like you’re about to become the next flavor or Ben and Jerry’s, it’s summer! Which means that right about now, I’m having those urges to frequent the beach or go on hikes or even book a spontaneous international flight (to Bali, maybe).

Are you having the same thoughts? Tell me all about it on the comments below. I’m planning to write another summer bucket list and must tries. Do you guys have anything in mind? To be honest, I wanna be super active and try new things this summer like water sports (surfing, wakeboarding)

1-Misibis Bay

or go on an unplanned road trip to somewhere I’ve never been before

and try local delicacies I’ve never seen or heard before (good luck tummy).

Whatever my summer plans (or the lack thereof) are, my goal is to live it and enjoy it. Come try it with me? *wink*


family lunch: pork asado

Originally I was gonna call this post ‘HUNGER GAMES’. It’s an inside joke my sister and I came up with when we know we PIGGED OUT BIG TIME or when we’re planning on it.  While I was taking pictures, my little sister devoured 3 servings of this. She cautiously filled her plate with more food without us noticing. When we realized she ate almost a third of the food, we all started laughing. Had we been busier, we wouldn’t have had anything for lunch.

Our family’s secret recipe for Pork Asado

Pork Asado is a very common dish among Philippine households but like many of our national dishes, its recipe always varies from family to family. Basically, it’s tenderized pork marinated overnight in soy sauce, lemon or lime, tons of onion and pepper. Fry the pork then add the sauce made of pineapple juice, soy sauce and sugar. Simmer and wait for it to thicken and then serve with rice.


Because my sister and I are not big fans of sweet dishes, (I know, I know. It’s weird that we hate sweet food and are not big dessert people.) our recipe is low on sugar and pineapple and high on lemon and onion. And to add that extra kick, we throw in some lightly charred chili. YUM! Makes me hungry just writing about it.


A while back, hypersensationalism asked me to post a family recipe for a Filipino cuisine. I was originally planning to make a video of me cooking Adobo or Sinigang but the lighting in our kitchen is just not conducive for it. For now, I’ll be posting this one but I promise to really try and work on that lighting so I can show you how we make Filipino home-cooked meals. *excited*


my take on spicy pork

For those new to my blog, I’d have to confess how big a foodie I am. I enjoy food, from all parts of the world, and I’m willing to try even the strangest, spiciest and most unorthodox food there is. It comes from a long fascination for the art of cooking which I developed from years of living with my grandparent’s rustic, very homey dishes. Waking up to the smell of fried rice, one of my grandfather’s specialty, is always a welcome start to my day.

To my older subscribers, this doesn’t come as a surprise anymore. I’ve been posting tidbits of my humble attempts in the kitchen hoping other lost souls out there would take inspiration from my chutzpah. I’m nowhere near amazing but I thought chronicling my small victories would help me see how much I’ve improved and would either push you to the kitchen to try or have something good to laugh about.

Okay, so a few days ago I cooked SPICY PORK.

spicy pork

It’s a family favorite, something we usually order in Chinese restaurants- abundant in our side of the city. There’s not much to it. I used pork loin, no fat. The upside is it’s a healthier option but it also dries out quickly so I’m always extra careful not to overcook it . Then I added dried herbs and powdered spices to the flour I was gonna use to coat the chunks of pork. On a small wok, I sauteed  garlic, shallots, ginger and spring onion in sesame oil, dropped the pre-fried meat then added around 2 teaspoons of oyster sauce, same amount of hoisin sauce and about 3 to 4 chopped chili picante. Just added salt and pepper to taste.

It’s always fulfilling putting something you’re proud of on a plate but it’s 10 times better that after a long prep, I can finally eat. YUM!

This is the finished dish, my take on Spicy Pork.

spicy pork- finished


inspired to cook

The past few days have been hectic- an understatement if you ask me. This morning I decided I needed to relax and forget about all the unchecked items on my list, the one I’ve been carrying around like a newborn the past days, so decided I’m cooking pasta. Don’t give me that look. I know what you’re thinking. Why not go to a spa and get a massage instead? Well I’ll still be hungry afterwards besides I’m too lazy to drive all the way to the nearest spa.

I’ve always associated cooking with happy thoughts. It might be because I never saw anyone in my family cook with a frown. It’s always a happy, boisterous family occasion that everyone enjoys. I guess I carried that attitude even when I cook alone. I can still feel everyone dancing around, telling jokes, tasting each other’s dishes. Just thinking about makes me smile.

Mushroom Carbonara- I used chicken stalk as base and smothered it with Parmesan and Mozarella. YUM.

Mushroom Carbonara- I used chicken stalk as base and smothered it with Parmesan and Mozarella. YUM.

I still have a ton of things to do but at least I now feel re-energized and ready to face another long day of doing what I’m supposed to do. Take some time off your busy days to pamper yourself. It will do wonders not only to how you feel but also how well you perform at work.