What you need:
2 pcs red grouper fillet
a bunch of kailan vegetables
2 tbsp canola oil
4 cloves garlic, chopped
2 tbsp ginger, julienne
1 small red onion, chopped
3 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp sugar
1/2 cup water
salt and pepper to taste
1 tbsp spring onions, julienne


How to make:

Roasted Lemon Rosemary Chicken

What you need:
1 whole chicken, cut into parts
2 tbsp extra virgin olive oil
salt and freshly ground black pepper
3 - 4 sprigs of rosemary leaves
2 pcs lemon, cut horizontally

How to make:

What you need

Caramel Topping:
6 tbsp unsalted butter, melted
3/4 cup light brown sugar
1/4 cup honey
1 1/4 cups sliced almonds, lightly toasted

Cake:
1 1/4 cup cake flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cup sugar
3 large eggs
 1 cup full cream milk
1 tsp vanilla extract



This was how our dinner plate looked like on a Friday night. It's truly TGIF!

Fresh Greens Salad with Vinaigrette

What you need:
1 pack of organic greens
1 tsp minced garlic
kosher salt and pepper to taste
1/2 tsp Dijon mustard
1 1/2 tsp balsamic vinegar
1/4 cup extra virgin olive oil

How to make:
1. Mix all the dressing ingredients in a bowl. Continue mixing until emulsified.
2. Add into the fresh greens and toss to coat it with the mixture.

Linguine with Shrimps Scampi

What you need:
250g linguine
1 1/2 tbsp butter
1/4 cup extra virgin olive oil
4 cloves of garlic, minced
1/2 tsp kosher salt
ground pepper to taste
1 tsp ground basil
5 pcs kalamansi, juice extracted
500g shrimps, cleaned and deveined
1/2 cup pasta water reserve

How to make:
1. Cook linguine until aldente. Drain and set aside. Reserve 1/2 cup of water.
2. Melt butter in a pan. Add olive oil. Sauté garlic until fragrant.
3. Add in shrimps and sauté until it turns pink (about 5 mins).
4. Add pasta water reserve. Season with salt, pepper, basil and kalamansi juice.
5. Add in cooked linguine and toss to combine.

Pan Roasted Rib Eye Steak - This is a bit overdone, I guess. But we're just not into rare nor medium rare type of steaks. My taste buds specifically are not oriented into the "bloody" character of meats. If you prefer otherwise, the time of cooking can be varied to suit your liking. This is the 3rd time I'm doing this steak so the post on the recipe can be found here.

Very Berry Cheesecake

What you need:
200g graham crackers, crushed
3 tbsps. brown sugar
120g butter, melted
1 pack cream cheese, softened
1 250g pack whipping cream, chilled
1 1/2 tbsp unflavored gelatin
1/3 cup water
1/4 cup white sugar
fresh strawberries, blackberries and raspberries for toppings

How to make:
1. Mix graham crackers, brown sugar and melted butter in a bowl. Transfer into an 8-inch nonstick baking pan and press firmly. Allow to set in the fridge for at least 30 mins.
2. Beat cream cheese and white sugar until smooth and fluffy. Set aside.
3. Add gelatin into the water and set aside to soften. Heat over low heat until gelatin is completely dissolved. Add into the cream cheese mixture.
4. Beat whipping cream until soft peaks. Fold into the cream cheese mixture.
5. Pour over the prepared crust and spread evenly. Top with the fresh fruits.
6. Chill for at least 2 hours or until set.

How to make:

Caesar Salad

Sushi Kids Meal

Pork Tonkotsu Set

Chicken Teriyaki Kids Meal

 Seafood Ramen

What you need:
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup milk
2 cups chopped walnut

How to make:
1. Preheat oven to 350 degrees. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and milk, beginning and ending with flour mixture; mix just until combined.
3. Place batter in a non-stick 10 inch pan; smooth the top. Bake until cake pull away from sides of pan, 32 to 35 minutes. Let cool in the pan for 10 minutes. Run a knife around edges of pan and invert cake onto a wire rack. Let cool completely.
4. Slice the cake into two horizontally. Place one cake, bottom side up, on a cake stand. Using a spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. Top with chopped walnuts.

Whipped Frosting:

What you need:
3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup water
1/4 teaspoon pure vanilla extract

How to make:
1.In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

What you need:

8 pcs large tiger prawns, deveined
oil for frying
1 whole egg
3 tbsp all purpose flour
2 tbsp butter
1 1/2 cup  instant cereals (Nestum Family Cereal)
2 tbsp extrafine sugar
1/2 cup milk powder
10 - 15 pcs curry leaves

How to make:
1. Coat the prawns with egg and all purpose flour. Heat the oil in a deep fryer.
2. Fry the prawns until it changes color.
3. In a separate wok, melt the butter. Saute curry leaves until fragrant.
4. Add in milk, sugar and cereal. Saute for 2 - 3 mins. Do not burn. Add in Fried prawns and mix well.