Sinigang na Tilapia in Real Tamarind Soup

Cooking is one of the things I enjoyed the most, I cooked with passion that I can’t leave the food I am cooking even for a few minutes in my mother’s irritation. LMAO

Anyway, I have been cooking for a few days already, and it was only today I decided to share what I have cooked. Contrary to what is normal, where sinigang is usually a pork, I have cooked Sinigang na Tilapia in real raw tamarind fruit today.

Sinigang is a Filipino soup or stew characterized by its sour and savory taste most often associated with tamarind. It is one of the more popular viands in Filipino cuisine, and is related to the Malaysian dish singgang. Wikipedia

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Chicken Cooked in Coconut Milk with Okra

Cooking is one of the things I enjoy the most when I have plenty of time, but now a days, I seldom cook at home because today, it is my younger sister’s duty to cook at home, it has been the norm since I left the house for another life many years ago.

It was been years, so what’s ironic, how your family forget that you know how to cook and you was the one who cooked for them way back then.  I am flabbergasted every time my mother will tell people that I don’t know how to cook, so I have reminded her every now and then that I know how to cook and if I don’t know how to cook, who cooked their food way back then when my younger sister was still little? I reminded her again and again, that the spaghetti recipe that my sister is cooking when there is occasion was from me.  Then she will rephrase it that I am lazy to cook that she starved when she is left in my care, I guess she called it starving when I order food she like in a restaurant instead of cooking late, that I gave her money to buy snacks in town in her gladness.

[Forgot to make it presentable before snapping a photo]

Anyway, two days ago my sister wasn’t able to cook the viand because she is running late in her work. With this, she left the cooking to us, to me. It was nearing lunch so I started cooking, and your guess is right as mine. My mother went to the kitchen instructing me what to do, so I stopped, and told her I know what I am doing, she should stop teaching me so she left.

Lunch time. My mother keeps complaining that my cooking was too oily but as I can see she enjoys it, my father says maybe I cooked it for too long but he didn’t complain with the  taste, he ate a lot too. I told them, the coconut we’ve used is quite old and that viand was cooked differently from the normal “Filipino Chicken Curry

My brother in-law was being silent, but as what I am seeing he is enjoying the food because he ate  a lot, maybe because it was cooked differently from the cooking he used to know growing up, he is the one who finishes the viand and my sister even blurted out when she came home from work that he seems enjoys it.

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Celebrating My Sister’s Birthday – Dinner at Bantigue Resort

It was my sister’s 26th birthday yesterday and we celebrated it by eating dinner last night at Bantigue Resort as planned, it was like a double birthday celebration because it was my father’s birthday the earlier week. We left early from Odiongan, so we won’t be hurrying in the road since it is in another town.

We arrived at 8:15 in the evening and there wasn’t a lot of people except to three females having a good time drinking below the bamboo Eiffel tower where we sat before. Since, we are five people they decided that we should just use the table upstairs, we’ve ordered and while waiting my sister and I entertained ourselves taking photos on the balcony overlooking the well lighted Eiffel tower, the Big Ben isn’t lit.

We have ordered two beers (₱45/bottle) for my father and BIL, five servings of rice (₱75), fruit shakes (₱70/glass), pancit canton (₱110), sweet and sour pork (₱180), mixed vegetables (₱150), sizzling chicken sisig (₱150), shanghai fried rice (₱100), sizzling pork sisig (₱150) and a bowl of crab soup (₱110). Within 20 minutes the mango and buko shakes were served first and the rest wasn’t served until an hour, in my father’s disappointment. Yap, when the food was served we are already sleepy and starving because it was already 9:30 in the evening. I guess, we have ordered a  lot and it took them long to cook our orders and guess what, we really ordered a lot because we are not able to finish all of our food that we requested them to be takeout except for crab soup which I enjoyed so much.

We are told that the Shanghai rice is only good for 2-3 people so I have ordered extra five cups of rice, but when it arrives it is good for the five of us. The food at Bantigue Resort is exceptional in a very affordable price because they come in good servings.

Well, what’s disappointing I didn’t even received a thank you from my sister for treating her twice on her birthday, lunch at Ashley and dinner at the popular home of the bamboo Eiffel tower in Tablas.

Brgy. Punta, Looc, Romblon
Facebook page –
Mobile No. – 0948 748 0724

Disclosure: This is NOT a sponsored post. Above written post was my own personal opinion and experience and might be different from yours.

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Road Trip and Eating Dinner at Bantigue Resort

My mother feeling stressed asked my sister if she can drive us to town, we left and when we are halfway there our mother realized she forgot to wear a jacket so we’ve returned home to get one, and that’s where we decided to do a night trip to the nearby town of Looc, making it possible my mother asked one of our cousins again to go with us, my father can’t go because he is already tipsy.

My sister and his boyfriend weren’t in good terms but she still asked him if he want to go with us when we saw him sitting in his friend’s house, he did.  It took us about one hour to reach the town of Looc, everything was closed so we decided to visit Bantigue Resort,  which rise in popularity in 2015 because of the well lighted Eiffel tower (replica), the famous landmark was made of bamboo and to add more attraction, a well lit Big Ben was added.

When we arrived, nobody welcomed us making us adamant to go inside. I have to ask where to go and what to do and that’s where someone from the bar finally asked us, if we are only going to take pictures or are we going to make an order.  I asked for their closing time since it was already 9 o’clock in the evening, was told they closed at 10 o’clock and since we still have one hour before closing time, I replied we are going to eat and we are five people. The woman guided us below the Eiffel tower replica, we look and order first from their menu before taking our time taking photos around the resort.

Well, since we are so giddy yup taking photos around, we didn’t realize that our food was served after 30 minutes. I have already seen the majestic Eiffel Tower in Paris and seeing the replica doesn’t excite a lot.

We have ordered rice, pork sisig, milk fish sisig, canton, mixed vegetables, extra rice and a glass of mango milkshake for me. Their food comes in good servings in affordable price. As expected, my cousin and my sister’s boyfriend ate like a cat, that if you brought them to an eat all you can restaurant the owner will be happy. Yap, we are not able to finish the sisig’s so we mixed them together and asked to wrap it for us.

We pay our bill and drove back to Odiongan in hurry because it was already late in the evening. We arrived in our house before 12 midnight.

Bantigue Resort is a private residence turned to a resort. The creativity of the owners show in every corner of the house. The collection of bonsai is relaxing to the eyes during the day, highlighting the huge Eiffel Tower replica at the forefront of the property. Bantigue Resort is open for swimming, Family Gatherings, Parties, Reunion and other Special Events! –

Brgy. Punta, Looc, Romblon
Facebook page –
Mobile No. – 0948 748 0724

Disclosure: This is NOT a sponsored post. Above written post was my own personal opinion and experience and might be different from yours.

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Popular Street Food in Odiongan Town New Market

It was been a month since I have an update over here, it just came to the point I felt tired writing. Anyway, I will probably post backdated post for Sundays I’ve missed to post. My sister and I went to the town market today, we bought a kilo of fish at the wet market and pieces of bread at the bakery, for our father’s snacks at work.  Nearby the wet market there are two carts of street food, we usually buy to go street food when my sister and I have extra shackles for it.

Tonight they have plenty of lumpiang gulay (vegetable rolls), isaw (chicken’s intestine) and what they called dynamite, a stuffed green chilli peppers like the street food in Korea (gochu twikim) and since it is mouth watering I can’t let it passed. These street foods are always sold out every day and it is rare that they are still available.

Street foods are very popular in the street of Philippines and aside from the food I mentioned above fishballs, kikiam,  siomai, calamares, chicken and meat barbecue were very popular street food too among Filipinos.

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Boiled Cassava in Coconut Milk

Yesterday as I am getting ready to go to church, two women passed by carrying large round tub on their heads. When they noticed me, they called out for my mother thinking it was me. It turns out they were my mother’s acquaintance and when they came down from the mountain they always to go to our house to sell their root crops. To cut the story short, we bought a pile of newly harvested cassava for ₱20.00, it was very affordable isn’t it?

cassava in coconut milk

My father and sister cooked the cassava in coconut milk, we have plenty of coconuts from the hill that my uncle owned, my father gather some so we can use them for cooking.  My uncle lives in Manila with his family and his land was taken care by my father while they are not using it, unfortunately some people and  relative herd their cattle in the banana he planted  so there are times the bananas end up leafless. We also seldom gather coconuts because we don’t owned them and we are not the only one who knew how to harvest and the coconuts doesn’t always have fruits.

Anyway, it was been a long time since I have cassava cooked in coconut milk, it was like back the old days when our grandma cooked some and give us a serving.

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Sautéed Bean Sprouts

On summer months where fields are dry planting mongo beans is one of the best options of many farmers in our area. My father had planted a few in the small piece of land his farming and a few weeks ago he already had a harvest.

For a change just merely by boiling and sautéing the beans we decided to soaked some mongo beans and let them grow and when the beans sprouted, we sautéed vegetable with it.

Sautéed Mongo Sprouts

Making this dish is so easy all you will need to do is sauté the ingredients and add a little seasoning to enhance the flavor and you are done.

My Ingredients:

  • 1 cup of mongo sprouts
  • Chicken strips
  • Mixed vegetables (carrots, cabbage, beans and turnips) this can be bought in the public market for ten pesos per small packed.
  • Garlic, onions, oil, salt, black pepper and etc.,


  1. Saute the garlic and onion, add the strips of chicken and mixed vegetables
  2. Add the mongo bean sprouts and chicken broth and cook for 3-5 minutes.
  3. Season with salt (as needed) and pepper, and turn off the heat.
  4. Serve with rice, best with boiled egg aside.

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The Benefits of Induction Cooking

 If you are a budding chef, induction cookware and stoves provide a marvelous way for you to prepare food without the hassle of traditional heating elements. A stove equipped with induction elements uses magnetic waves to heat solid metal cookware, providing safer and more exact means to cook your food. Rachael Ray® cookware is a common brand of induction cookware, but other companies are producing these types of pots and pans, and older cast iron cookware work as well.

Induction Cooker

Induction heat cookware is typically made from pure, unalloyed metals, though induction steel cookware has become more common in recent years. Rachael Ray steel cookware is one brand that uses the superior strength and lightness of steel to trump traditional cast iron cookware. When selecting this kind of cookware, make sure that it is labeled as induction compatible. Older cast iron pots and pans respond to induction, while aluminum or copper cookware typically does not. Regardless of the composition, induction cooking is superior to other traditional heating options. An induction element heats the entire pan evenly and quickly, allowing you to have greater control over how your food is cooked. Moreover, induction elements do not become hot, so when the stove is turned off there is no risk of burns or fire.

Due to their convenience and safety, induction stoves and cookware are the option of choice in upscale kitchens, though with dropping costs they are becoming very popular with chefs on a budget too. As a developing chef, you should carefully consider these technologies when designing or upgrading the kitchen equipment.

[Image courtesy of MDeWorld/]

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Catering Equipment On A Budget

For many, owning your own catering business is a dream come true, and there are many ways to satisfy your love for cooking whilst also making a decent living. If you’re up to date with the latest food trends, and you love to host dinner parties for friends and family, you can easily combine you’re entrepreneurial drive with your favourite hobby to give your skills a platform to develop. However there are a number of things that need to be in place before you start taking bookings!

In the world of catering, whether you get your business through word of mouth or you actively seek clients, you will need to find your culinary niche, and make sure it carries the name of your company through every bite and smell. Additionally, you’re going to need a solid foundation of equipment to ensure you can actually prepare hot and cold food, and seeing that most start-ups will be working to a tight budget, this can be tricky.

Thankfully there’s no need to fret, as we’ve compiled a list of the top catering considerations as well as some equipment you’ll be able to pick up within your budget.

Cheap Catering

Guest Profiles

One of the first things you’ll have to do when starting up your catering business, other than find your culinary niche, is to distinguish your guest or client profiles. Not only will you need to understand and differ the services you offer to friends and business clients, but you will also need to be knowledgeable about the services your competitors offer.

In order to make your business stand out, it’s imperative that you complement your food with a bespoke and professional service, as well as offering more than the next catering company in your area and price range. One you have these targets set out, there’s no going back, and you’ll need to retain that high level of food and service in order to retain customers.

Understand Preferences

With different clients come different preferences, and this can be a good thing and a bad thing. Within the catering industry, you must be able to offer a variety of menus depending on the age group of your clients, and limiting your menu will ultimately limit the expansion of your business.

For example, if you’re catering for an older group of professionals, like a book club get together, a milder menu is advisable. Your food will be there as a refreshment, and not as the centre piece of the engagement; offering something for everyone is the key to these types of bookings.

You will also get bookings where your food will be an essential element of the event, such as a charity auction. It is here where you can offer something more outlandish, and show off your culinary delights though a specific menu. You can have a look at the latest Catering equipment with Fridge Freezer Direct.

Essential Equipment

When you’re on the road with your catering business, you’ll need to keep a few pieces of equipment to hand when things get busy. A quality chef’s knife can be picked up relatively cheaply, however it’s good to note that the more you pay, the longer it will last. A portable rice cooker always comes in handy when catering for large groups, and again there are a variety of brands that offer great prices on this essential. Finally, don’t forget your lemon squeezer!

David is an experienced foodie and loves all aspects of food and drink. David also has a keen interest in the catering business.
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The Tale of Peanut Butter Sandwich and a Cup of Coffee

If you already stumbled to my food blog you already know what happened yesterday, what happened to my food. As I am not feeling well and not in the mood to go the gym I didn’t went out  yesterday so Pookie bear went alone, he didn’t forced me to go which is surprising because we always have a tug of war every time I feel lazy going to the gym, well maybe he knew his mistakes especially I told him I have no strength and I feel weak because I have not eaten yes as my supposed to be viand was thrown by someone.

Last night he asked how could I forgive him, I replied when my empty stomach is full. Then he asked me again what do I want to eat except for adobo which is already in the pail. So I ordered cup of coffee and four peanut butter sandwich, he asked me again if it is okay if he makes it five(5) as the left buns are five pieces. So I said yes, while he is making my order. I keep nagging him to make it faster, hurry, quick and etc., as I am hungry, you know playing like I am the boss and he is my servant. Lol! He told me to wait and my food will be ready if it is ready.

When he is done with my coffee he brought it to me but as I am busy online I neglect it for a second then he return it in the kitchen he said he don’t want to play because he can’t bend (lower back pain), poor sweetie so I went to the kitchen to get the coffee and sandwich. While blogging I am munching the sandwich and sipping my coffee,  when I finished eating he asked me if I forgive him already, I replied you have to wait for a second I need to chew the remaining particles on my mouth and when I done I said yes and we are now peace. He asked me after wards, did you enjoy your expired bread? LOL

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