Sunday, 31 July 2011

Chocolate Cake

I've baked a chocolate cake for Frederick yesterday :-) It's my first time to bake after almost four years of not baking cake. I baked a butter type cake. It was not perfect but the taste is already ok, not too sweet, but it was also not as chocolatey "bitter" as I wanted it to be and the color is not as dark as I foresee it too be.  According to my critics (my husband Frederick and Marco) the texture of my cake is dry.  I agree, I checked my original recipe and the oil and water are not enough to achieve a moist cake.   I also over baked my cake toasting it's outer skin, that's also one factor why it was "dry".I already made adjustments on the recipe below to make it a little moister.

It's also difficult to work on the ingredients I used specially on the ratio of the cocoa powder, baking powder and baking soda.  I bought my ingredients from Phoon Huat (they sell baking ingredients) and the sales crews do not know whether or not the cocoa is alkalized/dutch processed or natural for me to know what to use, (baking powder or baking soda?) or the amount to used for each.  I just guessed it to be alkalized/dutch processed ( I still know the basics of cake baking - thanks to Puratos and its demonstrators & R&D's) Also, I will use corn oil instead of sunflower oil next time for a moister cake that hopefully it will stay moist for like more than 3 days.  Though my cake lasted less than 24 hours without the frosting :-)

I based my recipe on the "original" pound cake recipe (1 pound flour, 1 pound sugar, 1 pound egg, 1 pound butter) Here's the revised version.  Feel free to critic it :-) give me some suggestions too please :-)

Ingredients :

All purpose flour - 250 g.

Dutch processed cocoa powder - 80 g.

Baking Powder (Bake King) - 7 g.

Baking soda (Red man) - 5 g.

Salt - 2 g.

White Sugar - 330 g.

Egg - 200 g.

Sunflower oil - 330 ml

Fresh milk (cow head) - 330 ml

Vanilla Essence (Bake King) - 10 ml

Baking Procedure:

1) Add all dry ingredients together. Mix them together by sifting.

2) Heat the Fresh milk but do not let it boil.  Add the Vanilla essence.

3) Add the fresh milk to the dry ingredient mixture. Beat with a wire whip.  Add the egg then the oil and beat them until the batter is homogenous.

4) Preheat the oven to 250 degrees celsius.

5) Bake cake for 30 minutes.  To check if the cake is done, insert a wooden toothpick at the center of the cake, if the toothpick comes out clean or with a bit of dry crumbs, the cake is already baked.  do not over-bake as I did or you'll end up with a crumbly cake.

My husband wants it with my dark chocolate rum  ganache as frosting (see Dark Chocolate Rum Ganache)


I just want to thank the following for teaching me the joy of baking and appreciating good food :-)

-Christine Paredes, Kristine Bernardino, Krisby Bella, Priscilla Mimay, Lolo Claudio, Sir Ildi, Patrick Enderes, Richard Ramos, and to the big boss of Puratos Philippines Bernard Poplimont

Cola Rum Booze

Frederick's favorite booze mix :-) nothing special just a simple and quick booze to warm him up (one sunny, hot and humid day in Singapore :D)


Coke Zero or Coke regular - 250 ml

Rum (any brand will do) - 1 shot glass


Mix and enjoy :-)

- foodformylove(31July2011)

Dark Chocolate Rum Ganache


Here's a chocolate ganache recipe with alcohol that my husband loves as cake frosting.

I used barry callebaut brand for the dark couverture chocolate.



Heavy Cream - 150 ml

Couverture Dark chocolate  - 170 g.

Rum - 2 shot glass

Glucose - 1 tsp

unsalted butter - 1 tsp

Procedure :

1) In a microwave, heat the heavy cream until it simmers.

2) Add the butter and glucose, mix.

3) slowly add in the chocolates, stir until all the chocolates melt.  If the chocolates have not completely melted, microwave the mixture for 20 seconds and stir until all the chocolates are melted.

4) Add the rum.  Let cool.  Pour on the cake.

- foodformylove(31July2011)

Saturday, 30 July 2011

Ginisang Pechay (Stir Fried Bok Choy)

Pechay is a Chinese cabbage popularly known worldwide as bok choy. There ends the trivia. and oh, it is also classified under cruciferous vegetables.   It's a group of "super vegetables" that are rich in phytochemicals, vitamins, minerals, and fibers that are believed to help lower down the risk of cancers, lower cholesterol levels, help in weight reduction, etc.  I've mentioned that in one of my post I believe :-)


Pechay, sliced into pieces – 1 bundle

Ground pork - 100 g.

Garlic, crushed and chopped – 3 cloves

Onion, diced – 1 small

Grapeseed oil – 1 tsp

Light Soy Sauce - 1 tbsp

Water – 2 tbsp

Salt and pepper to taste

Cooking Procedure:

1. In a saucepan, sauté garlic in oil until it is franrant. Add the onion, then the ground pork, then the water.

2. Season with salt and pepper then cover and let it simmer until the pork is cooked

2. Add the pechay.  Check the taste. Adjust when necessary.  Remove from fire when the pechay are wilted.

You can omit the ground pork if you wish :-)

Makes 2 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.
Calories :  185 kcal Total Fat:  10.4 g.
Cholesterol   :  47 mg. Saturated fat   :  3.80.07 g.
Protein   :  14 g Dietary fiber   :  0.5 g.
Sodium :  752   g. Carbohydrate   : 1.45 g.

 - foodformylove(30July2011)

Friday, 29 July 2011

Arroz Caldo

Arroz caldo.  I call it a “sick-kid’s-food”.  Growing up, mama or Lola Paring will cook arroz caldo when I have indigestion or stomach problem or if my siblings (anyone of them) have tonsillitis.

I cooked this for supper yesterday not because I have stomach ache but because my husband Frederick has a swollen and inflamed tonsils (tonsillitis) AGAIN.  He needs food that is soft and easier to swallow.

Arroz caldo is a rice soup like the congee and the porridge.  It is actually lugaw in Tagalog  The word arroz caldo actually is Spanish.  I don’t want to bring this up, but terms used in the Philippines for certain things and how these things are viewed lean towards the economic background of the one using such term or perceiving said object.  Like arroz caldo and lugaw.  The more elite group will prefer to use the term arroz caldo while the masa  (Filipinos who are poor and are lesser educated) will use the word lugaw.

Anyway, it is still a “sick-man’s-food” pardon me for the stereo typing.  I hate to admit it but I don’t want to eat arroz caldo / lugaw because I feel like I am sick when I eat it.  I might have developed a “food-phobia” :D

Here’s my recipe for arroz caldo / chicken lugaw:


Rice grains – ½ cup

Chicken, meat (boneless) – 200 g.

Garlic, crushed and chopped – 5 cloves

Onion, diced – 1 medium bulb

Ginger, sliced into strips – ½ inch

Fish Sauce – 1 tbsp

Chicken Powder – 1 tsp

Ground pepper

Salt to taste

Water – 1 liter

Grape seed oil – 1 tsp

Fried shallots and leeks

Cooking Procedure:

1. Wash the rice, drain, and set aside.

2. In a wok, heat the oil then sauté the garlic in the oil until it is fragrant.  Add the onion and ginger and stir until the onion is transparent.

3.  Add the chicken (sliced into strips), stir for 5 minutes.

4.  Add the rice and sauté it for 5 minute, stirring continuously (do not allow the rice grains to stick to the bottom

5.  Transfer the mixture in a pressure cooker.  Add the water and seasoning.  Boil the mixture for 15 minutes (timing it from the moment the pressure cooker whistles) or cook longer if you prefer the rice to be mushy. Add more water if needed

6.  Taste and add more salt as necessary.

Garnish it with fried shallots and chopped leeks.  I have to really make sure that the rice was mushy and that the chicken was shredded to bits so thatFrederickcan swallow it without complaining of pain when he swallows.


Thursday, 28 July 2011

Hami Melon Milk Shake


We just bought a big, juicy, and so sweet hami melon from Fairprice supermarket.  My husband requested for a fruit shake so I made him one.  I am suppose to use freshmilk but I decided not too as freshmilk or processed milk usually upsets his stomach :-(

Anyway, here a simple hami melon milk shake that Frederick likes because the hami melon is so sweet.


Hami Melon - 1/4 of a big fruit

Evaporated milk - 50 ml

Cold water - 750 ml

* we didn't put any sugar as the sweetness of the hami melon is already enough.  if you opt to put sugar just at 3 tbsp


Put all the ingredients in a blender and blend until mixture is homogenous.

Serve with ice cubes.

This makes 3 glasses of hami melon milk shake.


Wednesday, 27 July 2011

Frederick's Coke Lemon Twist


My husband is fascinated with limes and lemons.  He just loves to add them in any food and drinks he wants.  Last night he told me that one of his favorite drinks which he learned in DR Congo is adding lemon juice to coke.   He said that the lemon juice enhances the taste of the coke giving it a more refreshing twist.  Does it? I haven’t tried it yet.

It may not be a new idea since pepsi has its cola plus lemon which they call pepsi twist and coke has it’s cola plus lemon which they call coke lift (if I’m not mistaken)

It is also a good idea to add lemon to coke.  I read that lemon lowers down the GI in food with high GI (glycemic index).  Coke is a high GI drink so adding a squirt of lemon may lower down it’s GI J making it a bit healthier

Here’sFrederick’s Coke lemon twist:


Ingredients :

Coke, regular – 250 ml

Juice from a slice of lemon



Just squeeze the lemon juice directly to the coke then drink


- foodformylove(27July2011)

Goto (Mutton Tripe Congee)

Frederick's Goto (mutton tripe congee)

I was supposed to cook Goto (tripe congee) last night since my husband Frederick’s tonsil are still sore making it hard and painful for him to swallow food, but then he beat me to it.  He served me with his steaming hot goto when I got home. The taste is great so I didn’t complain anymore.  It was really delicious that I finished 2 bowls J  Airene’s kids loved it too specially Allen who had 2 servings. 

I’ve been thinking the whole day yesterday as to what meal to cook for Frederick coz it’s a pain to see him having a hard time swallowing.  Congee would be great. Arrozcaldo came to mind but he doesn’t want to have chicken or fish again so I thought of using beef instead.  That made me hanker for goto. It was always my dream to eat goto specially the ones from streetfood hawkers.  I still remember the smell of the gotohan along pasongtamo near the jeepney terminals right after the Magallanes MRT station where a lot of jeepney drivers stop by and eat goto.  The smell of the goto is so enticing that always made me crave for it, but I never had the chance to taste the goto from those gotohan :-(

As usual, my husband used whatever ingredients that were available in the kitchen and he is not into measuring ingredients as he calls his style “patyamba” (measuring through estimation and taste-testing only) like most of us that’s why I don’t have the measurement (except for the mutton tripe since I know how many is left in the fridge :D) .  And he doesn’t want to share his “special secret ingredient” :X  Our difference in cooking specially when it comes to experimental dishes is that, I record everything from the smallest ingredient to the simplest cooking procedure I made for my future reference, at least I would have a basis in cooking the same dish recipe the next time.

Here are “some” of the ingredients.   Since mutton tripe (tuwalya) is available, he made use of that, and Jasmine rice which is the only rice we have at home.


Uncooked Jasmine rice grains – 1 ½ cups

Mutton Tripe – 250 g.




Fish Sauce to taste

Salt & Pepper to taste

Frederick’s secret ingredient (???)

Water – approximately more than 1 liter depending on how thick you want your congee is.

He added fried shallots and lemon to zest it up and served it with boiled egg and fried porkchop on the sides.  We relished this scrumptious goto with an ice cold regular coke.  Great supper that was for us :-)


Scrambled Egg

"scrambled egg, my husband liked it"

I love eating eggs :-)

here's another classic egg recipe of mine that is also acceptable to my husband's palate. (Frederick is not so much on egg)


Eggs - 2 medium

Full Cream milk - 4 tbsp

Salt & Pepper -  to taste

Vegetable oil - 1 tsps

Cooking Procedure:

Cooking Procedure :

1) Crack the eggs in a bowl and beat them.

2) Add the salt, ground pepper and milk.

3) Heat the oil in medium fire then reduce it.  Pour the egg mixture and cook it in low fire stirring continuously.


Tuesday, 26 July 2011

Jack Daniels Chocolate by Goldkenn

Jack Daniel's Chocolate

Last April 2011,  my husband brought me a liquor filled chocolate as pasalubong - A chocolate filled with Jack Daniels whiskey by Goldkenn.  He bought this at one of those duty free shops either in Kenya or Hongkong or Dubai.  He knows that I am fond of dark chocolates (not so much of milk chocolates though) but I never mentioned to him that I love chocolates with liquors hehehe.

I’ve tasted liquor chocolates decades ago way back in my college days but not until I worked at Puratos did I appreciate and loved the delicateness and intricacies of  combining alcohol and chocolates to achieve that enchantingly and addictively exquisite luscious taste. (I was not that into alcoholic drinks way back then - in short hindi pa ako masyadong manginginum noon hehehehe)  Thanks to Puratos and it’s Belgian Chocolate line (Belcolade)

Anyway, Jack Daniel’s Chocolate is made from Goldkenn’s premium swiss milk chocolate that is filled with Jack Daniel´s Tennessee Whiskey .  This chocolate bar is wrapped in a gold foil with all four corners sealed.  It is cased in a cardboard box that comes with the Jack Daniel’s Logo.  The box is the exact replica of the Jack Daniel’s whiskey bottle label.  I actually thought that the chocolate is manufactured by Jack Daniel’s not until I saw the small emblem of Goldkenn.

The chocolate is molded in a flat bar form with bubble-like domes protruding in the middle containing the solidified sugar syrup with jack daniels whiskey (2 domes horizontally and 5 domes vertically).  Supposedly, like most commercially produced liquor chocolates, this JD chocolate might have/could have used hardened-sugar casings that encased the JD whiskey such that when you bite on it, the liquid whiskey oozes out from the chocolate bite.  With my JD chocolate, however, the sugar casing might have/could have melted and might have mixed with the whiskey that when I bit on the chocolate dome, all I got is that crunchy sugary thing with the taste of JD whiskey.  And it was not fun for me :-(

So, the next good thing to do is to make my own Jack Daniel’s chocolate.  I’m gonna put that on my to do list. And I have to look for a good chocolate mold to work on :-)

I just wish I can find a Belcolade retailer here in Singapore.

PS:  Anyone who knows where I can by this chocolate in Singapore?  I promised our ninong Jerome Tumbali liquor chocolate for pasalubong


Monday, 25 July 2011

Mocha Pancake: Frederick's Twist of my Classic Pancake

[caption id="attachment_2686" align="aligncenter" width="645" caption="Frederick's Mocha Pancake"][/caption]

Frederick made a mocha version of my classic pancake 2 Sundays ago (see My Classic Pancake).  It came out short of what he really wants to achieve- a pancake with mocha flavor.  The batter was also watery because he used additional water to dissolve the instant coffee instead of just using the liquid in my classic pancake recipe.  Also, for the dry ingredients, if you add coffee or cocoa or any additional dry ingredients, make sure that the total flour weight  will still be the same to achieve the same result (almost) as the base recipe

(previous flour weight = revised flour weight + coffee)

The recipe below is already revised.


All purpose flour - 195 g.

Instant coffee – 5 grams

Baking Powder  (Bake king) - 15 g.

White Sugar - 50 g.

Salt (iodized) - 4 g.

Full Cream Milk - 300 ml

Egg - 1 medium

Sunflower oil - 45 ml

Vanilla Essence (Bake King) - 2 tsp

Cooking Procedure :  Follow the cooking procedure in  My Classic Pancake

1) Mix well all the dry ingredients together. Sieve it together.

2)  Add the  milk, vanilla essence and egg, except oil and beat in one direction using a wire whip until the mixture is homogenous and free of lumps.  If you have an electric cake mixer, use it.

2) Add the oil, beat again and let stand for at least 30-45 minutes to allow the baking powder to react with the rest of the ingredients.

3) Grease the pan with oil and heat it. Better use a non-stick pan for easier and more convenient frying. Reduce heat to medium.

4) Scoop desired amount of batter into the pan, ½ cup maybe depending on the size of pancake you want, and allow to form a round disc.

5) Let the bubbles form on the pancake.  When the edge of the disk turned brown, and when there are no more bubbles forming, flip the pancake over and cook the other side until it turns brown.

6) Do this with the rest of the remaining batter.

This time, this is best served with butter only


My Classic Pancake

my classic pancake

I made some pancakes 2 Saturdays ago, finally after more than 4 years, I’m working with flours again J  I’d been making recipes from scratch for pancakes and waffles back in the Philippines 4-5 years ago.  I’d been trying to come up with a pancake that is creamy, not so sweet, light and puffy, not greasy but stays moist even left for a day.  Of course, my task was very taxing specially that I’m just using ingredients available for home-baking unless I’d be using gums and other hydrocolloid food ingredients being used by R&Ds of, like say, Puratos :-)

Nevertheless, I came out with 1 or 2 good recipes for pancakes and waffles, using food ingredients (from Puratos,  bakels, and Kraft :D) the thing is, I left my black book back home (in the Philippines) and I’m not sure where I can find it :-(

By the way, talking about food ingredients, when it comes to baking powders, I prefer using Kraft’s calumet double acting baking powder and I can’t seem to find that brand here inSingapore.  Anyone who knows where to find one? The quality of the baking powder I used in this recipe is not good.  I used Bake king brand and it says it’s a double acting baking powder but I have to put more in order for the pancake to rise.  Putting too much baking powder will leave a bitter taste on the batter.

Anyways, Airene & Marco’s kids love my pancake and they’ve been asking me to cook some more.  My husband also likes it but preferred it to be sweeter.  Next time, I’ll just bake him a cake instead of making pancake so he could have a sweeter cake :-)

Served with butter and honey instead of maple syrup, makes this pancake even more tasty :-)


All purpose flour - 200 g.

Baking Powder  (Bake king) - 15 g.

** White Sugar - 10 g. to 30 g.

Salt (iodized) - 4 g.

Full Cream Milk - 300 ml

Egg - 1 medium

Sunflower oil - 45 ml

Vanilla Essence (Bake King) - 2 tsp

** Notes:

For the sugar :  use 10 g. if you plan to serve it with honey or maple syrup or any sweet syrups.  Otherwise, add 30 g.

For the Baking Powder :  the volume or puffiness of the cake depends on the quality of baking powder used, thus, the amount to be used also depends on it.

For the Vanilla Essence :  The amount to be used in order to achieve the desired taste depends on the brand and quality of the flavoring used.

Cooking Procedure:

1) Mix well all the dry ingredients together. Sieve it together.

2)  Add the  milk, vanilla essence and egg, except oil and beat in one direction using a wire whip until the mixture is homogenous and free of lumps.  If you have an electric cake mixer, use it.

2) Add the oil, beat again and let stand for at least 30-45 minutes to allow the baking powder to react with the rest of the ingredients.

3) Grease the pan with oil and heat it. Better use a non-stick pan for easier and more convenient frying. Reduce heat to medium.

4) Scoop desired amount of batter into the pan, ½ cup maybe depending on the size of pancake you want, and allow to form a round disc.

5) Let the bubbles form on the pancake.  When the edge of the disk turned brown, and when there are no more bubbles forming, flip the pancake over and cook the other side until it turns brown.

6) Do this with the rest of the remaining batter.

Serve with hot Cagayan’s native chocolate.

Makes 16 pancakes (4" diameter) .  Here’s the estimated Nutritional  values per serving based on ingredients used.

Calories :   101  kcal                  Total Fat:  4  g.

Cholesterol : 0  mg.                   Saturated fat :  1 g.

Protein :   2.8 g                          Dietary fiber :  0.44  g.

Sodium :  18 mg.                      Carbohydrate :  12 g.


Sunday, 24 July 2011

Black Chicken Couscous Porridge

Cooked porridge for supper since Frederick still has difficulty swallowing.  His tonsils are still sore and inflamed and he'd been complaining of pain all day.  So I used couscous for porridge instead of rice and had black chicken for, well, variety :-)  Black chicken of course is tastier and more nutritious (high in antioxidants) as compared to the regular chicken (see my entries on black chicken for the health benefits of black chicken :A Bowl of Black Chicken Soup Anyone?


Couscous  - 100 g.

Black chicken, cut into serving pieces - 300 g.

Carrots, minced - 2 medium

Garlic, chopped - 5 cloves

Onion, diced - 1 medium bulb

Ginger, crushed and diced - 1 thumb size

Knorr chicken powder - 3 tsp

Fish Sauce - to taste

Ground Pepper

Water - 1 liter

Vegetable oil

Cooking Procedure :

1) In a pressure cooker, saute Garlic, onion, ginger, and the chicken.

2) Add the carrots, water and the couscous and pressure cook it for 15 minutes.

3) Season and let boil for a few more minutes


**nutritional values not available

Sweet Macaroni Salad Filipino Style

Frederick's Sweet Macaroni Salad (Filipino Style)

Despite suffering from chronic tonsillitis, my husband managed to cooked macaroni salad for me yesterday as I've been craving for it since we were on our vacation in Manila.

This is a typcial Filipino sweet macaroni salad that is usually served as dessert.  Frederick's macaroni salad doesn't make me get cloyed easily coz it has the right blend of not-so-sweet and not-so-sour taste.   The kids loved it.


Elbow Macaroni - 250 g.
Nestle all-purpose cream - 250 g.
Sweetened Condensed milk - 150 ml or to taste
Mayonnaise -
Canned Pineapple slices, sliced into small pieces - 1 tall can
Fruit cocktail, drained- 1 can (450 ml)
Nata de coco
Raisin - 100 g.
Cheddar cheese - 100 g. (as desired)

Cooking Procedure :

1) Cook the elbow macaroni as directed in the package. rinse with water and let it cool.

2) After the macaroni has cooled down, add the rest of the ingredients, combine them all together until they are all well mixed.

3) Refrigerate before serving.

Serve cold :-)

- Foodformylove(22July2011)

* Nutritional values for this recipe are not available

Blueberry Milk Shake

[caption id="attachment_2657" align="alignleft" width="225" caption="Blueberry Milk Shake"][/caption]

I made this for Frederick tonight for our supper drinks and I'm happy he liked it.  I will be  using plain sugar next time as the honey overwhelms the taste of the blueberry :-)



Blueberry Fruits - 125 g.

Freshmilk - 250 ml

Cold water or crushed ice  - 250 ml

Honey - 3 tbsp


Place all of the above ingredients in a blender and press pulse.

This is good for breakfast, as snacks, or an after meal drink.

Makes 2 servings.  Here’s the estimated Nutritional  values per serving based on ingredients used.

Calories :   225  kcal                  Total Fat:  5  g.

Cholesterol : 0  mg.                   Saturated fat :  0 g.

Protein :   6 g                            Dietary fiber :  2  g.

Sodium :  0.7 mg.                      Carbohydrate :  44 g.


Saturday, 23 July 2011

Chicken Vermicelli Soup

Frederick, my husband, is still suffering from tonsillitis.  Both of his tonsils are still inflamed, swollen, sore, and have pus.  It’s difficult and painful for him to swallow anything but he has to eat of course.

He needs soft watery solid food so we decided that we settle with noodle soup.  I am supposed to cook supper for him last night but he insisted on doing so.  That’s why the recipe here is not complete again (in terms of measurements, and there might be some ingredients I have missed  to mention in this recipe because he failed to tell me so)

Anyway, it was a delicious and filling noodle soup :-)  we wanted sotanghon but we don’t have it on stock and I’m not sure if it’s available here in Singapore so we used bihon instead.

Chicken Vermicelli Soup by Frederick[/caption]


Chicken, cut into small pieces  - 400 g.

Rice Vermicelli (bihon)  - 200 g.

Cabbage, julienned – 100 g.

Ginger roots, crushed and diced – 1 thumb size

Onion, diced – 1 medium bulb

Garlic, chopped – 5 cloves

Knorr Chicken powder – 3 tbsp

Fish Sauce – to taste

Salt & Pepper - to taste

** Herbs & spices (as desired)

Sunflower Oil for sautéing

Water – 1 liter ++

Cooking Procedure:

1) Heat the oil in a pressure cooker and sauté the garlic and onion until they turn brown.  Add the ginger and the chicken.  Simmer.  Add half of the water and pressure cook for 15 minutes.

Frederick needs soft solid foods that are not painful to swallow.

2) Add the rest of the ingredients including the condiments, herbs and spices. Always check the water level.  Since it’s a soup, it has to have lots of liquid.  Add more water as needed.  Make sure that the bihon including the cabbage are really really really soft.

Serve hot with Oolong tea with lemon (see Oolong Tea with Lemon)

The above recipe is for 6-8 servings. Here’s the estimated Nutritional  values per serving based on the ingredients used.

Calories :   239  kcal                  Total Fat:  14.6  g.

Cholesterol : 16  mg.                 Saturated fat :  3.4 g.

Protein :   57 g                          Dietary fiber :  0.25  g.

Sodium :  2,036 mg.                  Carbohydrate :  10 g.


Friday, 22 July 2011

Lemon & Apple Cider Vinegar Tonic

I’ve been meaning to post this great tonic for months now since May because of its efficacy in relieving my constipation and regulating my bowel movement and in helping me reduce weight. I can vouch for these claims as I am a living result of it.

I was 59.6 kg when I started with my special weight loss program that includes the drinking of lemon-ACV tonic, and I was able to reduce my weight to 53 kg in a month time and maintain it as well up to now.  Of course, I just can’t solely say that it is due to the lemon – ACV tonic that I’ve been drinking but also, my weight loss is a result of a total lifestyle change – healthier diet, at least 30 minutes of light exercise per day, intake of multivitamins (increased calcium, magnesium, zinc, B complex, vitamin C, Vitamin D, Vitamin E), and intake of other supplements like evening primrose.  The main objective of this of course of this program is not just weight loss but to combat my PCOS being the priority.  Well, the program helped me in my quest to reduce weight and maintain it I hope it does also with the other "problems" brought about by my Policystic Ovary Syndrome.

Now, my husband is also taking this tonic to relieve him with his chronic tonsillitis which he suffers from, 3 to 4 times a month and that’s almost every month of his life and he’s been like this for more than a decade now.  He's going to take the lemon-ACV tonic side-by-side with the medicines that was given to him by the GP doctor last night.  As to its efficacy as a natural home remedy for tonsillitis, let’s wait and see.

By the way, I only use Bragg’s organic apple cider vinegar with the mother.  You can also try using Heinz Apple cider vinegar (please share the results to me, ok? :-) )


Lemon, peeled and deseeded -  1 whole

Apple Cider Vinegar – 2 tbsp

Honey – 1 tbsp

Lukewarm water – 500 ml

Procedure :

Mix all ingredients in a blender.

This is a Natural Home-remedy for the following

1) For constipation and weight loss :  Like my Lemon Juice – Olive Oil Tonic,  I drink this upon rising, on an empty stomach.  Take it also in the evening at least 30 minutes before supper

2) For tonsillitis :  sip it slowly, let it touch and stay on your tonsils area for a while (3-5 seconds) before swallowing it.

3) For a healty Liver and for the prevention of gall stones

4) For the prevention as well as elimination of kidney stones

5) Relieves / treats rheumatism and arthritis

The above recipe is for one serving. Here’s the estimated Nutritional  values per serving based on ingredients used.

Calories :   84.43  kcal                  Total Fat:  0.2  g.

Cholesterol : 0.06  mg.                 Saturated fat :  0 g.

Protein :   0.66 g                          Dietary fiber :  1.6  g.

Sodium :  1 mg.                           Carbohydrate :  22.02 g.

- Foodformylove(22July2011)

note:  check out my Lemon Juice – Olive Oil Tonic for weight loss and constipation relief

Recommended readings : Should you wish to know about the causes and symptoms of constipation, please read my post on Battling Constipation: Knowing about it .

Wednesday, 20 July 2011

Ground Beef Soft Tacos

Ground beef soft tacos

This is our dinner last Tuesday night because I can't cook coz I don't feel well due to my cough and it's already past 9pm and we just got back from the clinic where I had to consult a doctor due to this bad cough.


Pita bread

Seasoned Beef Filling:

Ground  beef - 200 g.

Garlic, crushed and chopped - 3 cloves

Onion, diced - 1 medium

Sunflower oil - 1 tbsp

Ground cumin - to taste

Ground corriander - to taste

Ground Turmeric - to taste

Ground anis seed - to taste

Ground hot chillies - to taste

Salt to taste and ground pepper - to taste

Other fillings and toppings:

Lettuce leaves, shredded

Ripe Tomatoes, diced

mayo-garlic dip/sauce (see my recipe on My Mayo – Garlic Dip)

Cooking and Assembly Procedure:

1) Heat the Pita bread in a griller.

2) Heat the sunflower oil in a skillet then saute the garlic, onion, and beef . Add the rest of the beef filling ingredients and cook till beef is tender.

3) Layout the pita bread and fill it with the beef filling, the lettuce, and the diced tomato.  Drizzle with the mayo-garlic dip.

My husband had to add more mayonnaise, and other spices and chilis for stronger flavor.

This recipe makes 2 servings. Here’s the estimated Nutritional  values per serving based on ingredients used.

Calories :   332 kcal                  Total Fat:  12.1  g.

Cholesterol : 91  mg.                 Saturated fat :  4.7 g.

Protein :   28.7 g                       Dietary fiber :  1  g.

Sodium :  681 mg.                     Carbohydrate :  3 g.


Tuesday, 19 July 2011

Pinapaitan : Frederick's Mutton Version

Before we came back to Singapore, my husband promised to cook Pinapaitan for me since I didn’t give him the chance to cook pinapaitan when we went home to Tabuk.  Well, I cooked pinapaitan twice when we were in the province, see my pinapaitan version Pinapaitan (Beef Innards in Bitter Soup) ,  I didn't give him a chance to show off :D.  So when we get back in Singapore, our first mission is to look for the ingredients for his Pinapaitan specially for the bile juice.

Though, we brought back from the Philippines a few packs of papaitan mixes by mama sita, Frederick still prefers cooking from scratch as much as possible so he wanted the “real thing”, the bile juice in that manner.  Of course, we don’t expect to find pait or pinespes in Singapore but we are trying our luck to find bile juices.  I read from one Ilocano forum, which I forgot the name and I am sure it’s not from pinoysg, that they buy their pinapaitan ingredients from the wet market in Tekka (near little India mrt). And so we went off to Tekka market last Saturday after our harry potter movie date to buy ingredients for pinapaitan and we were lucky to find bitter juice the vendors call “pait”.  We’ve actually been looking for bile juice, and we had asked most of the store owners selling mutton but they were clueless as to what we were talking about.  There’s only one opened beef vendor who directed us as to where to buy the “pait”. The "pait" is packed in a 20ml bottle usually hanged in one of those stores selling vegetables. A bottle of “pait” only cost SG$ 1.60.

"pait" we bought at tekka market ($1.60)
So, there’s only one beef vendor that is opened last Sautrday (that was around past 6pm) so we had no choice but to buy lamb/goat tripe (costed SG$ 8 /kg) and cow’s liver.  The lamb’s liver is far way expensive at SG$ 20/kg than that of the cow’s which is only at SG$ 6/kg. there are no intestines and other innards available so my husband settled with the lamb tripe, cow’s liver, and mutton sirloin.

In fairness, my husband’s pinapaitan tasted ok, he just needs to add more “pait”  to make the soup more bitter next time.  The thing is, the “pait” juice we bought is already salty (how would we know? The writing on the bottle’s label is in Indian letters)  He already added salt to the soup before adding the pait so adding more pait will make his pinapaitan more salty.

Also, the taste of the mutton is so strong maybe we'll just have to stick with beef next time.  (Just a suggestion Dear :-) )

my husband Frederick aka "the cook"


Lamb tripe , sliced in small pieces – 250 g.

Cow’s liver, sliced in small pieces – 250 g.

Mutton,  sliced in small pieces – 100 g.

“Pait” juice  - to taste

Ginger, crushed and chopped – 2 thumb size

Onions, diced – 1 medium

Garlic, crushed and chopped – 7 cloves

Fish sauce, salt & pepper to taste

Oil for sautéing

Rice wash and/or water - 1 inch above the meat

Cooking Procedure:

1.     Heat the oil in a pan and sauté the garlic until it turns brown then add the onions and ginger.

2.  Stir in the lamb tripe and mutton except for the liver.  Let it simmer for  at least 5 minutes.

3.  Transfer the meat in a pressure cooker. Add water and/or the rice wash and "pait".  Bring to a boil under pressure until the meat are tender.  Remove lid.

If you have no pressure cooker, just cook it in a pot until the meat are tender

4.  Season with fish sauce, salt and pepper.  Add more "pait" if you want a strong bitter taste.  Let it boil for 5 minutes

5.  Add the liver and let it simmer for at least 2 minutes.

We had this for lunch yesterday and it was perfect with boiled okra (lady finger).


Sunday, 17 July 2011

Salmon Belly Cooked in Vinegar

Salmon belly cooked in vinegar, paksiw in Tagalog and Ilocano. I had mentioned in an earlier post on paksiw that I don't know how to cook one specifically paksiw na bangus. One reasom is that, I have a pre-set taste for a delicious paksiw na bangus or other fishes with which I can't seem to bring out in my paksiw. This, salmon belly paksiw, however, is an exemption.

Frederick loves salmon but he is not fond of eating salmon belly because it's fatty. Salmon in general is a fatty fish and he is aware of that. It's just that bellies of fishes contains most of the concentrated fats (that's what we believe). He eats salmon belly only when it is cooked in vinegar. The vinegar will neutralize the cloying effect of the fish fats.


Salmon belly - 250 g.

Distilled vinegar - 9 tbsp

Salt - 1 tsp

ground pepper

Garlic, crushed - 5 ckoves

Ginger, diced - 1/2 inch

Water - 1/2 cup

Cooking Procedure:

1. Mix all ingredients and marinade for at least 1 hr.
2. Scoop out the salmon belly and set aside.
3. Add 2 tbsp of water to the marinade and cook it under medium fire until it simmers.
4. Let it simmer for at least 5 minutes then add the salmon belly. Add more salt if needed
5. Simmer until the salmon is cooked.

Serve with steaming hot white rice and steamed okra.

This recipe is goof for 3 servings. Here’s the estimated Nutritional values per serving based on the ingredients used.

Calories :  318 kcalTotal Fat:   31.67 g.
Cholesterol :  58 mg.Saturated fat :  1.25 g.
Protein :  10 gDietary fiber :  0 g.
Sodium :  838 g.Carbohydrate :  0 g.


Saturday, 16 July 2011

Native Hot Chocolate Drink

"home-made native cocoa drink"

We brought back native cacao “chocolate” balls  that was made by my husband the Husband and his parents when we went for vacation in Tabuk (Kalinga,Philippines) early this month. (cacao “chocolate” balls -redundant as may sound since chocolate is made from cacao but I insist on using the term as I want to emphasize that I’m pertaining to the finished product from cacao and at the same time distinguish it from commercial chocolates)  You read it right, it is a home made chocolate balls made by the sweat and aching muscles of my husband who did the manual grinding of the cacao seeds using a manual metal grinder.  And it is from  101% real organic cacao seeds that was harvested from the cacao trees that serves as fence in his parents backyard.  The cacao trees have never ever been tainted by any pesticide and non-organic fertilizers.

I will be coming up with a blog entry featuring the “making of a native chocolate balls” J coming soon …

Here’s the recipe for this tasty, rich and thick native chocolate drink (though my husband says that it is not as rich as he wanted it to be)


Cacao “chocolate” balls – 2 pcs

Water – 750 ml

Full Cream Milk – 100 ml / cup  or non dairy creamer – 2 tbsp/cup

Sugar to taste

Cooking Procedure:

1) Boil water and cacao until the cacao is dissolved completely.  Stir constantly

2) Divide the mixture into 3 cups and add 100 ml full cream milk per cup or 2 tbsp non-dairy creamer per cup

3) Add sugar to taste.  Stir.

This is so good for breakfast or an evening hot drink.


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- foodformylove(16July2011)

Friday, 15 July 2011

Calamansi Juice (Lime Juice)

Calamansi juice is a very popular juice in the Philippines specially in the provinces where lemon is not available and if it is, it will be so expensive.  I grew up with this calamansi juice which is usually made by our Lola Paring specially if we have coughs and colds.  Mama and Lola Paring usually make my siblings drink calamansi juice when they have sore throat specially when they are suffering from tonsillitis.

Here's a simple recipe for this refreshing and thirst quencher drink:

Ingredients :

Calamansi juice  - squeezed from 5 to 10 pieces of fruit

Honey - 2 tbsp

Water - 1 glass around 250 g.


Mix all ingredients

This is a natural home remedy for the following:

1) Cough & colds :  prepare it with warm water

2) Tonsillitis :  prepare it with warm water and 1/4 tsp of salt is added.  Sip slowly, let it stay in your throat for a while before completely gulping it.

3) Weight Loss :  make use of tap water and do not put sugar.  Take this every morning, upon rising, and on an empty stomach

4) Peptic Ulcer :  citric acid in limes has an alkaline reaction in the system which can relieve peptic ulcers and other digestive disorders

5) It helps relieve Constipation.  make use of tap water and do not put sugar.  Take this every morning, upon rising, and on an empty stomach

6) For the prevention as well as elimination of kidney stones

- foodformylove(15July2011)

Wednesday, 13 July 2011

Salmon Belly in Oyster Sauce

So I have decided to cook salmon belly tonight for supper.  I let my husband choose betweein Paksiw na Salmon belly or salmon belly in oyster sauce and he chose the latter.

The recipe below is already revised based on the comments of my husband:  "It's too sweet. don't put sugar next time."   I only added a tablespoonful of white sugar and I also find it too sweet to my liking so I will just take out the sugar next time.

Here's my revised recipe:


Salmon Belly - 250 g.

oyster sauce - 4 tbsp.

Light soy sauce - 2 tbsp

grapeseed oil - 2 tsp

sesame oil - 1 tsp

Ground pepper

Garlic, crushed and chopped - 6 cloves

Vegetable water (Where I half-boiled the xiao bai cai (Chinese cabbage that looks like pechay)

Cooking procedure:

1) Mix the ground pepper, oyster sauce & light soysauce and marinade the salmon belly in it for an hour.

2) Heat the oils in a sauce pan and saute' the garlic until it changes in color (do not toast it!)

3) Take out the salmon belly from it's marinate and saute' it along with the garlic.

4) Add the marinate and the vegetable water. Cook salmon for 12-15 minutes

Serve with white rice and the half-boiled xiao bai cai on the side. This recipe is good for 3 servings.

Here’s the estimated Nutritional  values per serving based on ingredients used.

Calories :   387.50  kcal                  Total Fat:  36.33 g.

Cholesterol : 58.33  mg.                 Saturated fat :  1.75 g.

Protein :   11.90 g                           Dietary fiber :  0  g.

Sodium :  1,540 mg.                       Carbohydrate :  7.6 g.

- Foodformylove(12July2011)

Monday, 11 July 2011

Pinapaitan (Beef Innards in Bitter Soup)

Pinapaitan is one of those Ilocano dishes I love to eat but I can’t seem to get the taste right when I am the one cooking it.  There are two pinapaitan versions I am aware of so far, one is the “bitter version“ which I believe is an original Ilocano version and the other is “bitter-sour version” which I am not sure if it is a non-ilocano variation.  I like it either way.  My husband Frederick though prefer the plain bitter version.  My brother in-law, Richard (Farah’s husband) cooks delicious pinapaitan where the soup is dark green in color and thick,  and has a very bitter flavor  yet leaves an aftertaste that is somewhat sweet and sour .

Pinapaitan is a “bitter” soup dish popular not only among the Ilocanos but also among Filipinos specially those from the Luzon areas.   This dish is not for the squeamish and finicky eaters not only because of its bitter taste  but also because of its ingredients / contents.  In order for one to really enjoy and appreciate the exoticism of pinapaitan, one has to develop an acquired taste like for any other exotic foods.

Yes, pinapaitan is exotic. I said so because of its ingredients.  Pinapaitan  contains innards like tripe, liver, kidney, heart, pancreas, intestines of cows or goats.  The bitter taste of the soup comes from the juice called pait extracted from the small intestines or the pinespes which comes from the large intestines.  Excitingly exotic isn’t it? :D let your imagination start rolling :D my husband also adds bile juice for a stronger bitter taste plus I heed my husband's suggestion to put more ginger, and so I did


For those in the province where goats and cows are grass-fed, it’s ok and safe to use the pait and pinespes.  BUT for those living in the Metro Manila area, I suggest you make use of the bile juice.  You don’t know what the cows or goats sold in the city had been feeding on, you know >:D

In our hometown Tabuk, kakarni-an (those who monger meat in the wet market) usually sell pinapaitan ingredients in bundles complete with the innards as well as “bitter juices”. Special pinapaitan includes both the pait and pinespes with a bile juice.  During our first day in Tabuk I volunteered to cook pinapaitan.  It was my first try, the ingredients are complete except for the missing pinespes, we only had the pait and a bit of the bile juice.  My first try is short of the “bitter taste” and it doesn’t taste as good as the one cooked by my brother in law so I have to cook another one again, for the second time, that was during our last day in Tabuk.  My second try is better, as I have both the pait and the pinespes without the bile juice though.

Anyway, here’s my pinapaitan version I cooked when we were in Tabuk a week ago.  It’s actually Pinapaitan soured with kamias because there is no kalamansi (small lime) available.


Beef innards (a mixture of tripe, liver, kidney, heart, pancreas, and intestines) – sliced in small pieces

Beef meat – sliced in small pieces



Bile juice

Ginger, crushed and chopped – 2 thumb size

Onions, diced – 1 medium

Garlic, crushed and chopped – 7 cloves

Kamias, diced – 10 pieces or more as desired

Fish sauce, salt & pepper to taste

Oil for sautéing

Green sili

Rice wash and/or water - 1 L or at least 1 inch above the meat

Beef innards

Cooking Procedure:

1.     Before slicing the beef innards make sure that you clean them thoroughly specially the intestines.  Separate the sliced liver.

2.     Heat the oil in a pan and sauté the garlic until it turns brown then add the onions and ginger.

3.  Stir in the innards and meat except for the liver.  Let simmer for  at least 5 minutes.

4.  Transfer the meat in a pressure cooker. Add water and/or the rice wash as much as you want and the pait, pinespes, and the bile juice  as well as the diced kamias.  Bring to a boil under pressure until the meat are tender.  Remove lid.

If you have no pressure cooker, just cook it in a pot until the meat are tender

5.  Season with fish sauce, salt and pepper.  Adjust sourness by adding more kamias.  Crush it.  Let it boil for 5 minutes

6.  Add the liver and the green sili and let it simmer for at least 2 minutes.

Serve either with a hot white rice plus coke.  It goes so well with beer and other hard liquors.

Cheers :-)


Note : Nutritional value not available

Monday, 4 July 2011

Papaya & Milk

This a bowel-movement inducer for my sister Kristine but it doesn't work for me :-(

Nonetheless for those who are not severely constipated, unlike me, you can have this and for sure you will sitting on the toilet throne after an hour or so voiding your colons :-)

Papaya, sliced - 500 g.
Fresh milk (room temp)- 500 ml
Honey - 1 tbsp

Mix all of the ingredients in a blender then blend until smooth. Transferin 2 glasses. My sister Kristine adds ice to it. Me I like it non-chilled.

Makes  2 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.

Calories :  286 kcalTotal Fat:   8.85 g.
Cholesterol :  0 mg.Saturated fat :  0 g.
Protein :  9.8 gDietary fiber : 4.5 g.
Sodium :  7.5 g.Carbohydrate :  45 g.

- foodformylove(4July2011)