Sunday, 26 April 2015


More than 2 weeks ago, our Mama was rushed to the nearest hospital in our town due to dizziness and vomiting.  She was diagnosed of having high blood pressure, high sugar, high cholesterol, and vertigo.  So she was put on IV and was given medicines to lower down those that are high and to treat her vertigo.  My siblings (#2 & #4), however, noticed that our mama's condition was not improving despite being hospitalized there for 3 days already:  she couldn't take in solid food as she puke them all out, she still cannot move because if she moves her world will spin around her, and her blood pressure had been fluctuating. My siblings then requested some tests for further investigation, like a CT scan.  And since the hospital has no CT scan nor ECG they asked for a referral letter from the doctor attending her to be transferred to another hospital in a nearby city for further diagnosis. The doctor and staffs at the hospital were hesitant to provide for the needed document as that would mean that our Mama will be transferred to another hospital, and according to them "they were closely monitoring her condition so there's no need for the procedure to be done".  With the insistence of my siblings the hospital agreed to provide a referral and request for CT scan. Immediately, they went off to the hospital at the nearest city, which is equipped with better facilities.

Mami's Inandila

How can a hospital, its doctors and staff at that, possibly claim that they are closely monitoring their patient if they lack basic equipment like ECG and CT scans?  Is taking a patient's blood pressure, testing for cholesterol, sugar, etc., and giving medicines enough?  I think the doctor failed to notice that dizziness, vomiting, high BP, etc are mere symptoms of a disease that needed to be addressed immediately. Now, if the hospital do not have the equipment needed then the patient should be referred to a specialist or perhaps transfer to another hospital that are more equipped and doctors should recommend the proper diagnosis tests, like if the patient needs to undergo a brain CT scan, or ECG, and not wait for the patient's family to request for such, isn't it?  My mother had been consulting doctors in our town/city because she was always suffering from dizziness and her blood pressure has always been fluctuating, but not even one recommended her to seek further treatment with a specialist.   I'm pissed and I really want to sue those doctors for medical malpractice.  Our Mama, is to be blamed partly because she also doesn't want to be transferred because of bain / hiya (shame) as she felt as though she owed the hospital or the doctors a debt of gratitude. 

Tomorrow, mama will be having a brain surgery for tumor removal.  If not because of my siblings' insistence for her to get a CT scan, worse things could have had happened.  At this moment, we are praying that her surgery will be successful and that Mama's good health and strength will be restored.

As such,this post is dedicated to our dear Mama.  I am sharing with you her version of Inandila.  Inandila is a glutinous rice cake that originated from our province of Kalinga.  It's a native Kalinga delicacy that is made from ground glutinous (sticky) rice (traditionally called galappong but I do not know how it is called in the Kalinga dialect) or glutinous (sticky) rice flour, for those who prefers convenience, and covered with delicious ladek / latik (brown coconut curdles). I believe it was called inandila because the sticky rice cakes are served in the form of a tongue (dila). 

Traditionally, the sticky rice cakes are wrapped in taktakkong leaves, some would use banana leaves for additional flavors, then steamed. Mama, however, cooks the sticky rice cakes the way she cooks palitaw, and that is through boiling.  She boils the sticky rice cakes until they float then drain them.

Here's our Mama's version of the Kalinga's INANDILA


Glutinous Rice Flour (sticky rice flour) - 500 g.
White Sugar - 1/3 - 1/2 c or to taste

Water - 2 1/2 to 3 cups

Water for boiling

Ingredients for Ladek or Latik

Coconut meat, shredded (from at least 1 coconut)
Hot Water - 2 cups
Cold water as needed

Cooking Procedure:

How to make ladek or latik:

1. Pour 1 cups of hot water.  Mix well and let it sit for a minute.  

2. Squeeze out the milk from the shredded coconut milk.  If it is still too hot to the touch add cold water.   Repeat 2 times.
3. Strain the coconut milk to remove any coconut meat. 

4.  Place all the coconut milk in a wok or big kawali.  Bring it to a boil..  Stir continuously until all the LIQUIDS evaporated leaving the coconut oil and the brown thingy called Ladek or Latik . Set aside.

5.  Combine the glutinous rice flour, white sugar, and water  to form a dough.  the dough is a bit wet.
6-7.  Scoop out a spoonful of the glutinous rice dough, roll, then form them into an oblong or tongue shape.  Do this until all the dough are done
8.  Boil water in a pot or pan. Drop one of the sticky rice dough a few pieces at a time

9.  When the sticky rice cakes float,  remove from the water and drain to remove the excess water.
10.  Once all the sticky rice cakes are cooked, throw them in on the coconut oil and  Ladek or Latik mixture
11.  Stir gently until all the sticky rice cakes are coated with  he coconut oil and  Ladek or Latik .
12.  Serve and enjoy :-)


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Thursday, 23 April 2015

Cassava Cake

Cassava Cake baked by Ate Rachelle Orozco Rosario (photo taken by the author)
Hi friends.  How's life? Hope you all are doing great :-) I'm here again ready to post another recipe after a few days of inactivity.  Well, I've decided to get my brains, my eyes, and my hands working rather that moping and wallowing in depression for things I cannot control and are beyond me. Que sera sera. Whatever will be, will be.  I have surrendered everything to Him. So Whatever His Will, will be.

Anyway, here it is, how to make a cassava cake.

Cassava Cake is one of my favorite Filipino delicacies that I will never trade with cakes, not even with chocolate cakes. Well, generally, I am more fascinated with Filipino kakanin (Filipino native cakes) not only because I possess a distinctly traditional Filipino palate but also because I find kakanin more laborious and difficult to make / cook than cakes.  And for somebody who is currently living outside the country (Philippines), where Filipino delicacies including ingredients are a rare commodity, I tend to value them more than those I can easily buy from any bakery and sweet stores or I can easily whip up since ingredients are readily available in most supermarkets.  On second thought though, some baking ingredient brands I prefer are usually not available in Doha, so if my husband and I see a brand we want, we tend to hoard a few of those before they vanish from the supermarket's shelves.

Cassava Cake   is made with finely grated cassava (of course), coconut milk, and sweeteners.  Some use milk and sugar, some would use sweetened condensed milk.  Cassava, by the way, is considered a tuber commonly called Brazilian arrowroot, yuca (Spanish), tapioca, manioc, or kamoteng kahoy in the Filipino language.  This root crop has said to have originated in SouthAmerica  (cassava @wikipedia) and luckily, it found its way to Asia and Africa.  The texture of the cassava cake usually varies depending on the ingredients used, some are fluffy, some springy, some are dense, and some are in between, but what I like most is that it is sticky and chewy and has a yummy toppings.

The cassava cake I am posting is the recipe of  Ate Rachelle Orozco Rosario, who is one of my good,helpful, and very supportive friend here in Doha.  What I like about her cassava cake is that it is dense, chewy, and the sweetness is just right and most importantly it often tastes everything I want in a cassava cake.  Not the buttery ones that is overwhelming, and not the too-sweet ones you think your chewing pure condensed milk and sugar. I also like the fact that the sides are a bit toasted, I prefer that part, if only all parts will be toasted but then again, that will definitely ruin the whole essence of the cassava cake.

Cassava Cake baked by Ate Rachelle Orozco Rosario  (photo taken by the author)

I asked her if I can post her recipe here in our blog so we can share it with you and she did agree, so here it is:  Ate Rachelle's Cassava Cake


Cassava - 2 packs(16oz per pack)
Condensed Milk - 1 can(14 oz)
Coconut milk - 1 can
Sweetened Macapuno - 1/2of a bottle


Sweetened Macapuno - 1/2of a bottle
Condensed Milk - 1/2 can(14 oz)
Evaporated Milk - 1/2 can (330ml)
Egg yolk - 1 pc

Cooking Procedure:

1. Grate the cassava
2. Preheat oven to 375 degrees Farenheit
3. Grease pan with butter. Set aside
4. Combine all ingredients in a bowl.  Make sure combine them well.
5.  Pour on a baking tray then bake for 40 to 45 minutes


6. Mix all the ingredients for the toppings then pour over the cassava cake.
7. Bake the cassava cake for another 15to 25 minutes

Serve warm and enjoy

© myFresha-licious (23April2015)


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Sunday, 19 April 2015

Chicken & Pork Lomi

I cooked this many months back last year, when I was still pregnant (through IVF) not because I was craving for Lomi but because I  just needed a change of menu since I got tired of eating the same nilaga, sinigang, and tinola soup dishes over and over and over again. It's not that I wanted to but it's what my tummy wanted otherwise everything the pregnant me ate will end up in the toilet bowl. So sorry:-( if I grossed you out but it's true.  If you are suffering from IBS (irritable bowel syndrome), like I do, you have to take into consideration what your gut will accept before indulging into your cravings or else all hell breaks loose and you will suffer (pronounced as saf-feh!)   

It has also dawned into me that pregnancy, specially during the first trimester, exacerbates IBS.  It did drove me crazy. So, in order for me and my baby to be able to have the proper nutrients we needed I only ate soft food. That's with the nilaga, sinigang, and tinola soup dishes which my pregnant tummy was able to tolerate every single day.  And by soft food sometimes I had to mix the rice and the dish (soup + veggies + meat/fish) in a blender and puree them so as it would be easier to digest.  Sadly, I lost my precious one.

Right now, I am actually craving for siopao and balut and creamy pesto pasta with roasted chicken but I cannot cook (sigh... sob... sob...) The husband banned me from doing any house chores for 3 months until we are ok.



Pancit Canton -150 g (I used the dried ones)
Pork, diced - 200 g
Chicken, diced - 200 g
Squid Balls - 10pcs or as desired
Shitake Mushroom - a handful
Carrots, sliced into strips -1 small
Cabbage, sliced into strips - a handful
Garlic, coarsely chopped - 6 cloves
Onion, diced- 1 large
Black Pepper Powder 
Soy Sauce - 3 tbsp
Pork Bouillon -3 pcs
Water - 2 L
Sunflower Oil- 1 tbsp
Egg, beaten - 1 pc
Corn starch - 2 tbsp diluted in a little water

Cooking Procedure

1. Reconstitute shitake mushroom by washing and soaking them in water for about 30 minutes. Drain and set aside
2. Place the oil in a large wok, throw in the garlic and onions  then saute until aromatic
3. Put in the pork and cook until the color turns light brown. 
4. Add in the chicken and stir-fry for about 2 minutes or until the meat changes in color.
5.  Add in the shitake mushroom and stir-fry for another 2 minutes.
6. Pour in the water and season with soy sauce, pork bouillon, and black pepper powder
7. Bring to a boil and simmer for about 20 minutes.
8. Throw in the squid balls and the pancit canton then cook  for about 5 minutes or until the noodles soften
9.  Add in the carrots and cabbage.  Cook for about a minute
10. Add the corn starch diluted in a little water. Stir.  Continue to cook until the soup thickens.
11. Pour the beaten eggs and continue stirring for a few seconds then turn off the fire.

If you have chicharon, crush them and sprinkle it on top of a bowl of lomi before serving. Garnish it too with chopped green onion leaves.  And since we have neither of them, I served it as is.

© myFresha-licious (19April2015)


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Monday, 13 April 2015

Lechong Kawali

The man with a unique name:

AM for America

Brit for BRITain

CHI for CHIna

RUS for RUSia 

Who in the world will have the same name as yours Papa AMBRITCHIRUS?
The man with the golden voice, our very own Mat Monroe and Frank Sinatra molded in one. Nobody will ever sing The Lord's Prayer the way you ever did.  We will always love you Papa.  We miss you.  We'll see you in the morning in Paradise.

Papa or Papi (as called by his apos) could have been 70 yrs old today but he went home to His Creature last year.  It was difficult for us, specially me to accept his passing specially that only a few weeks before he died, I lost my first pregnancy. For whatever reason that Papa passed away and that my baby was taken early on, that we don't know.  We just take comfort in the thought that God doesn't want Papa to suffer physically and that  he and our angel are now in His Kingdom enjoying the things they weren't able to enjoy in this lifetime.  My only regret was that I wasn't able to tell Papa I love him and that I am grateful to him for everything.  I wouldn't be me if it was not for my Papa and Mama.

That's why,I have decided to post his favorite lechong kawali.  Lechong Kawali has been part of our family's food tradition. Get-togethers, birthdays, Christmases, New Years, and whatever celebration at home will not be complete for him without his favorite lechong kawali.  Sometimes, he will request Mami (that's how my pamangkins call Mama) to cook lechong kawali if he feels like it.  Pork fat and sweets had always been his fuel, his energizer.  

Here is my version of lechong kawali , although I never had the chance to cook lechong kawali for him as he preferred Mami's version.


Ingredients :

Pork belly, sliced into 1.5" ot 2" thick and 4 inches long - 500 g or so
Garlic, crushed - 10 cloves
Black Peppercorns
Salt - 3 tbsp
Water enough to cover the pork
Oil for deep frying

Cooking Procedure :

1.  Place all the ingredients in a pressure cooker, except for the oil, and cook them under pressure for at least 20 minutes. Start the timer from the moment the pressure cooker whistles
2.  Drain and pat the pork dry.  Leave for at least and hour to dry.  Do not cover.
3.  Heat the oil until it is almost smoking hot.
4.  Fry each pork slices until golden brown and the skin is crisp

Serve with your favorite sarsa or other dipping sauce


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Sunday, 12 April 2015

Adobong Manok at Atay ng Manok (Chicken & Chicken Liver Adobo)

Our bunso (our youngest of 4) posted in her facebook and instagram accounts that she likes our sibling #3's adobo best, my mami's 2nd, and mine last.  

When it comes to cooking specially with my siblings, I usually tend to be competitive. I want my dishes to be appreciated and loved by all :-) But then instead of arguing with my sister about her basis  of comparison, nor pointing out that her taste buds are under-developed and unsophisticated that she cannot discriminate among good, better, best or the opposite (I used to do that hehehe),  I realized that she too has her own preferences and criteria of what is good and bad as to what makes a great adobo.  To each her own.

Similarly, everyone has their own best adobo recipe.  I've tasted some of my sibling #3's adobo recipe and I can say that they were not bad. I do like them actually as they were tasty. My husband even said one dinner time at my sister #3's house that he liked her chicken adobo better than mine because hers was saucy (I cooked mine dry most of the time).  I didn't talk to him the whole meal after that  hahaha. 

Here is just one of my sibling #3's adobo recipe - Check our collections of adobo recipes here.

Chicken & Chicken Liver Adobo


Chicken - 500 g. (any part and cut into serving pcs)
Chicken Liver -200 g
Garlic, crushed 
Ginger, crushed and diced 
Soy sauce
White Vinegar
paminta (black peppercorn)
Maggie Magic sarap - 1 sachet
Vegetable Oil
Water enough to cook the chicken

Cooking Procedure:

1. Saute garlic, ginger, and onions together until aromatic.

2.  Throw in the chicken and stir for  a few minutes.
3.  Pour water enough to cover the chicken, bring to boil.  Continue cooking until the chicken are tender
4.  Add in the liver, add a little water if needed just enough to cook the liver.  
5.  Throw in the sugar, maggie magic sarap, and black peppercorn. Simmer.
6.  When most of the liquids have almost evaporated,  pour in the soy sayce and vinegar then continue to simme for a few minutes.  Add a little water if you want a bit of sauce in your adobo 


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Sunday, 5 April 2015

Baked Rellenong Bangus

Happy Easter everyone!

Easter season is the best time to rejuvenate our relationship with God  to give him thanks and praise HIM for everything. It is also one of those perfect days to celebrate special moments, birthdays, happiness, and for receiving God's unexpected and long-awaited gift :-)

And to celebrate Easter, my husband and I feasted on a special baked rellenong bangus  made by the husband with TLC (tender loving care)  Well, his first rellenong bangus had been 2 weeks in the making since he made the rellenong bangus almost 2 weeks before he cooked the first one as he forgot all about it. He only remembered to cook his rellenong bangus when I told him I wanted fried milkfish for lunch, and that was a few weeks back :-)  I also had no idea he made rellenong bangus until he served it to me with a big proud smile.  After that incident, he'd been making and cooking rellenong bangus ever since :-)

Rellenong bangus , that's how we call the bangus (milkfish) that was de-boned, then stuffed with a delicious bangus filling.  Rellenong bangus  are usually steamed then fried but my husband wanted to serve me a healthier version so he decided to bake his rellenong bangus instead.  

Rellenong bangus has always been in my "to cook" list for over 4 years now but never really had the initiative to cook one as I find it tedious and laborious with all the de-boning, ensuring that all fish bones are removed, meat-shredding, steaming, and then the frying.  My husband made it look so easy to make and cook rellenong bangus, however.

my husband's first try of rellenong bangus, the skin blackened but t'was still delicious

I don't know what has gotten to him one day when he arrived with a bag full of veggies and 2 pcs of bangus (milkfish).  He just audaciously announced with a deep almost-bedroom-like voice (he's was trying to sound romantic) - "I will make you fall-in-love with me even more" as he showed me the grocery bags.  That was many weeks ago, and, again, he told me the same pitch during today's lunch. And as he predicted, his super burpi-licious and very healthy baked  rellenong bangus  had charmed its way to my tummy, that made me fell head-over-heels in love with my husband even more (nyahihihi.... evil grin).  I'd love the husband even more if he makes more rellenong bangus so we can have it every day for my breakfast, lunch, and supper, I will be very very burp-happy .  I want more!

Serve this baked  rellenong bangus  with a Thai sweet chili sauce and you'll be like dining in heaven. I did, promise, even without my usual favorite coke drink ahahaha


Ingredients :

Milkfish, whole -1 medium
Aluminum foil enough for wrapping the whole fish
cooking thread
vegetable oil for brushin


Milkfish meat from the same fish
Garlic, minced - 5 cloves
Onion, minced - 1 medium
Raisins -2 handfuls
Yellow capsicum, chopped- 1 small
Ripe Tomatoes, chopped- 1 large
Vegetable Oil - 1 tbsp
Eggs, beaten - 2 medium
Garlic Powder - 1 tsp
Black Pepper Powder
Iodized Salt -1/4 tsp

Cooking Procedure :

1. Wash, scale, and gut, gut the fish.  You should slice the fish from its back bones. Drain.
2. Gently massage the fish with your bare hands, to loosen the fish meat. Break the spine of the fish at the head and the tail. 
3.  Scrape the fish meat from the skin.  Remove the big bone. Make sure that the skin and head are whole and intact. Set aside.
4.  Mash the fish meat and remove all fish bones
5.  Mix together the fish meat and the rest of the ingredients except for the eggs and powder ingredients.
6. Beat the eggs and mix in the garlic powder, black pepper powder, and salt.  Pour it on the fish and veggie mixture.  Mix by hands or with a spatula / wooden spoon.
7. Stuff the fish and veggie mixture inside the fish skin and sew the opening. 

Wrap the fish with aluminum foil and you can store them inside the freezer until cooking time.  If you have frozen your rellenong bangus make sure that you thaw it for at least 2 hours before cooking


8. Pre-heat the oven to180 degrees C. Brush the  rellenenong bangus  with vegetable oil, cover it again with aluminum foil, place inside the oven, and bake for 25 minutes.
9. Take out the rellenong bangus, open the foil and remove all the liquid. You can set aside the liquid for consumption.
10.  Increase the oven temp to 200 degrees celsius. Brush the  rellenong bangus with oil, then return it  inside the oven, this time open the foil or you can remove the foil entirely.  Bake for at least 20 minutes or until the skin turned brown (not burnt).  Remove from the oven. 

Cool the fish down first before slicing.  Serve and enjoy


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Wednesday, 1 April 2015

10 Recipes for the Holy Week 2015

April has always been an important month for me.  Not only because Semana Santa or holy week often fall on this month but because April is the birth month of 4 important people in my life - my husband's birthday month and is his father, and also my sister's, and most specially, my father.  My papa would have been 70 this month but he went home to his Creator earlier than we wanted.  It's been more than 6 months since his passing but I still could not accept that his gone from this world. Yes, I'm still grieving and I do miss my papa.

I personally is no religious dogma, but growing up having a grandmother as a Catholic and a grandfather who is a pastor, observance of the Holy Week has become a family tradition.  And by that we usually have non-meat dishes during the Holy Week.  

Here are 10 non-meat dishes you can serve during this Semana Santa.

1.  BINAGOONGANG TILAPIA -  instead of your usual pork binagoongan, try this tasty and less-cholesterol version of it using tilapia or any other fish you prefer

2.  CRISPY TILAPIA STRIPS WITH PINEAPPLE-ORANGE MARMALADE SAUCE - your usual fried tilapia might be getting boring so why not try this crispy tilapia strips served with a delicious fruity sauce.  The kids and kid-at-heart will love you more.

3. HEALTHY  BAKEDTUNA LUMPIA - here's a healthier version of lumpia not only because tuna was used as filling which of course lower in cholesterol and lower in calorie as compared to the usual beef, pork, and chicken fillings.  And these delicious ones were not fried, they were baked to crisp

4. MALAYSIAN GARLICKY BUTTERED PRAWN - here's a Malaysian way of enjoying your prawns 

5. SMOKED SALMON & CREAMY SPINACH PESTO PASTA  -  Impress your family and friends with this irresistible combination of creamy pasta and tasty salmon. 

6. EGGPLANT & SHITAKE MUSHROOM PASTA - who says vegetarian food is boring? This delicious pasta dish will prove you wrong.  The the taste of shitake mushroom and pan-grilled eggplants melds well with the tomato based sauce. Yummy!

7. CRISPY FRIED FIVE-SPICE CALAMARI - tired of serving the same and usual calamari every Holy Week? Spice them up using five-spice.  Trust me, it's superb.

8. HOT & SPICY OATMEAL SQUID - Add oatmeal to your usual fried calamari to make it special and a lot more tastier

9.  SUAM NA KALABASA, DAHON NG AMPALAYA, AT HIPON - go traditional with your veggies and bring out your grandma's best suam recipes. If you're not Filipino, this is a must try - A delicious and healthy combination of vegetables served as soup

10. GINATAANG HITO - last but never the least, here's our family favorite, ginataang hito.  It's one of my Papa's specialty. He or Mama would cook this dish every time my siblings and I come home for vacation. This ginataang hito has always been  part of our family tradition and it will stay that way


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