I was in the mood for experimenting the other day ergo, this unorthodox noodle dish emerged from my kitchen. I oftentimes encountered the beef and mushroom combination in meat dishes but rarely or never at all had I encountered a noodle dish having this kind of fusion. If there is, none that I was aware of. So, it really did come out as a trial thing for me. I have a mixed overall regard about the dish. The after taste is a typical dark, meaty soup which is acceptable. However, the creaminess is also a bit overpowering especially the initial aroma. If you are averse of the somehow distinctive earthy mushroom smell, a definite modification of the recipe might be deemed necessary. Otherwise, if you are a fan, this is a different way of enjoying portobello apart from the classic grilled and fried.

How to make: Saute chopped onion (1 med sized) and garlic (3 cloves) in 2 tbsps olive oil until fragrant. Add in sliced portobello mushrooms (3 pcs) and saute for 2 minutes. Add in thinly sliced beef meat (250g) and stir-fry for a few minutes until tender and browned. Add 3 cups of water and 1/2 cup of osyter sauce dissolved in 1 cup of water. Allow to boil and simmer until the beef meat is fully cooked. Add in 3 packs of fresh udon noodles and simmer for 2 minutes. Season with salt and pepper.

It's been a long while since I had a real, good tasting cookies. The kind that's finger licking good to the tiniest of the crumbs. A lot of household names had evolved in making their own cookies world recognized. Among the leading ones are Mrs. Fields and the commercial brands Oreo and Chips Ahoy. Each of these brands had established its own standards of how a cookie (or a chocolate cookie for that matter) should taste like. But what exactly defines a best tasting cookie? The ingredients in making cookies are no secret and very basic. Similarly, the manner it is being prepared and baked is widely written. But how come we get to see a lot of variations in quality and each claiming its own unique selling point? In as far as taste and liking are concerned, I would say this is the one thing that's specific to a person. As for me, I'm particular to the sweetness level, the crunch and the overall taste appeal of a cookie. I'm very partial to the type that exhibits a short-crispy bite but melts in the mouth when completely eaten. I was wowed to find these likeable attributes in Singapore's Famous Amos.

When I had my first bite of this "oh-so-licious" cookies, I know I would never stop craving for more. Just like any other cookie though, it tends to be too sweet when you have munched for more. Hence, a hot tea would perfectly complement to balance it out. I tried the best sellers and I never doubted why they were so.

As I perused the busy aisles of supermarkets and grocery shops on weekends, I noticed that there are plenty of ready made sauces and culinary pastes confined in the shelves. These include the popular chili-garlic sauce, sambal chili, hoisin sauce and other Asian favorites. Among the choices to be had, it's the sambal chili that interests me most. It resembles very much of our own "bagoong alamang" (shrimp paste) both in taste and appearance except that it is mainly chili based. Sambal chili is a favorite condiment for Malaysian dishes such as the Nasi Lemak. It has a subtle sweet note that blends well with the hotness of the chili. It's a good accompaniment to food for a more enjoyable taste.

Back in the Philippines, "bagoong alamang" is typically used in one of the well-liked local dishes - Pork Binagoongan (Pork with Shrimp Paste). I tried to cook it here with the absence of the fresh shrimp paste. As an alternative to the fresh one, I used the bottled version which is already sauted. It's not as traditional as it should be but the taste profile still captured the same customary appeal.

How to make: In a wok, cook 3/4 kg of pork belly with 1/2 cup of vinegar and 3 cups of water until tender (adjust the amount of water if needed). Allow all liquids to evaporate and the meat to brown. Push the meat to one side of the wok, saute 1 med sized onion and 3 cloves garlic (both chopped) in pork fat until fragrant. Add 2 medium tomatoes (sliced) and saute for 1 min. Blend with the browned pork and add 2 - 3 tbsps of bottled bagoong alamang (shrimp paste). Saute for 2 minutes. Add 2 cups of water and 2 tbsps sugar. Allow to boil and simmer until the pork is almost done. Add string beans and cook to just the right vegetable crisp texture. Serve while hot.

A good many travels to some parts of Asia introduced me to eclectic, delish eats. The abundance of fragrant spices is just second to none. Discount the element of bias for my being of Asian origin, but great is even an understatement to describe the foods in the region. I would stand for its genuine richness. I have seen this substantiated countless times by famous celebrity chefs like Anthony Bourdain and Bobby Chin just to name a few, who had great discoveries and experiences with Asian foods. They share our proof that this territory has nothing but good food.

Now that we started a new life in one of its most diversed countries, I have been enticed a number of times with delightful offerings around. My eyes is always into a feast with riveting choices. This restaurant named Asian Kitchen (located in City Link Mall) stirred enough curiousity in me that I was prompted to try with the family. It's not in the range of the finest but there's something in the menu list and food shots that says we have to sample this. And with these picks, we're glad that we did.

The fried rice is very tasty. It can actually be eaten on its own. It's so delicious that there's no need to pair it with a viand. I noted that Singapore does have a better rice quality than the Philippines. So far, I've never tasted any that's beyond my liking. The texture is just right and very aromatic.

If the best way to know a city is through a city cab driver, what could then be the perfect way to appreciate its culture? For a foodie like me, definitely it's food. By far and large, food speaks of a country's diversity and culture. If you want to have a glimpse of its historical influences, sample the food and beyond any doubt it'll introduce the country to you. It does sound lyrical but it's true. This is simply how we are imbibing the Chinese-Singaporean culture. Although Singapore's cuisine is a mix of Malay, Indonesian, Indian and Chinese, the later still largely predominates. Thus, under the circumstances, I'm beginning to adapt to Chinese dishes as well.

Because Singapore is geographically well situated for sea transport, seafood is abundant in here. Being hailed from a meat loving country, it's like a breath of fresh air to have something light on the table in most occasions. I'm truly pleased to be a seafood convert diet wise. Now, seafood dishes started to fill my menu list at home just like this stewed fish. This is a no-sweat dish to make, (some kind of an all in). Unlike the typical steam or fried fish in soy sauce, I just made it straight forward. Even the newbie in the kitchen can dare to try it.

What to prepare: 1/2 kg Garoupa (cleaned and washed), 4 cloves garlic (chopped), 2 tbsp ginger (julienne), 1 small onion (julienne), 3 tbsps dark soy sauce, 1 1/2 cup water, salt and pepper to taste, chopped coriander for garnish

How to make: Put all ingredients in a wok, cover and simmer for 10 - 15 minutes until the fish becomes tender. Garnish with coriander leaves.

I'm running late for this event (PPN - Presto Pasta Night) but this pasta dish did make it to the table just before I went off to work today. As always, the dedicated mom in me ensures that there is something delightful to leave the kids with for their big appetite. This was their breakfast item for the day and my entry to Once Upon A Feast's pasta party for the week - Corned Beef Pasta with Sundried Tomatoes and Roasted Garlic.

I usually call the "shell pasta" the pasta for the lazy people or without sounding negative the leisure type of pasta . Simply because it's so easy to bite and swallow. This is very apt for my pre-schoolers who sometimes tend to be too lazy to macerate their foods. Not like the typical spaghetti strands, this type of pasta lightly gets into your palate. From time to time, even down to the tummy too.

Cook 250 g pasta shells according to package directions, set aside. Saute chopped onion and garlic in 2 tbsps canola oil until fragrant. Add 1 can of Liby's Corned Beef and continue saueteing for 2 mins. Add 1 med sized bottle (397 g) of traditional pasta sauce with sundried tomatoes and roasted garlic. Add in minced carrots, stir well and allow to boil. Simmer for 2 minutes. Pour over the sauce onto the cooked pasta and serve on a plate. Sprinkle it with hefty servings of grated parmesan cheese. Yum!

Blog hop to Kirsten's From Kirsten's Kitchen to Yours for more of this kind.

I wonder how and why Lucky Plaza in Orchard Road became the Little Philippines in Singapore. Massive throngs of our kababayans (fellow Filipinos) usually flock in this area on weekends. Think of SM department store on sale season and holidays and that somewhat mirrors this place. When I discovered what's inside the commercial complex, the answer didn't surprise me at all. Lucky Plaza houses all things distinctly Filipino. From native delicacies to commercially manufactured products to familiar banks, I felt like I was in one of our malls back home. I was even a bit surprised to see ads and promos in Tagalog language...

This is how a popular remittance center looks like on weekends...

But what gave me absolute delight was being able to grab some goodies I've been wanting my pantry to have. At long last, I found some customary cooking aids to help me stir up a number of highly missed dishes back home. It'll not be long, my pot will start steaming with sinigang, kare-kare, adobo and other favorite home cooked fare. I simply can't wait.

Singapore never ceases to amaze the new settlers in us. More and more we're uncovering places and things that undoubtedly prove this is no small country after all. Last weekend, we found a place that perfectly typifies the peacefulness of the Lion City - the Little Guilin.

Located in Bukit Batok Town Park (just beside Bukit Gombak Stadium), the place is quite similar to the Guilin of China - a highly acclaimed scenery for its beautiful rock formations in the heart of a lake or body of water. The Little Guilin exudes a relaxing ambiance that makes it ideal for leisure walk, yoga, fishing and other forms of exercise.

Much has been written in the blogging world about the widely known "Kaya Toast". In the Philippines, I heard that one coffee shop is increasingly becoming a big buzz around town for serving this yummy sandwich. Kaya Toast is a typical breakfast or snack item. It's basically a toasted bread that's spread with aromatic kaya jam and butter and is usually served with soft boiled eggs. It's best relished with a hot cup of coffee or tea. There are many places that cater this kind of treat in Singapore where the food's fame hailed from. But most people vouch for the authenticity of the hawker centers' and kopitiams' versions. I finally had my day for the much awaited Kaya Toast date. I tried the one served at Ananas Cafe (an MRT cafe).

The taste of the toast is pretty straight forward. Buttery, sweet, milky and nutty. What makes it more enticing is the aroma of "pandan" that's inherent in the kaya jam. It just makes you munch for more. The coffee taste is enchanced with the condensed milk that's added to it. No doubt this team of toast, egg and coffee is a complete, delectable morning treat.

The Lunar New Year or Chinese New Year is also known as "Chun Jie" or "Spring Festival". It's a long period of celebration that starts from the eve of the new year and ends with the Lantern Festival. In Singapore, the later is synonymous to the famous Chingay Parade. Apart from this colorful street parade, there are other activities that equally present awesome entertainment and glee during this season. Most of which are normally showcased in malls and community centers for public viewing. We were lucky to chance upon one in Vivo City. I was mezmerized and awed by the acrobatic skills of these ladies. I cried out a few gasps on their performance. They were really amazing!

Nearly two months of living in Singapore, I can't help but wonder how time flies real fast in this country. Before I can even savor with much gusto the needed weekend rejuvenation, it's back to work again. For this reason, weekends should be spent with absolute pleasure and joy. Back in the Philippines, our family weekends were typically spent going out and exploring places. In Singapore, it still remains the same. So, last weekend we visited two of Sentosa's attractions - Merlion Walk and Underwater World. The kids had a great time roaming around.

There's not much big difference in the experience between Underwater World and Manila Ocean Park. However, the observation tunnel of Underwater World showcased more diversity in content. Space wise, I think Manila Ocean Park has a more relaxing ambiance.

Our new surroundings that is largely dominated by Chinese - Singaporean Cuisine is daring the cook in me. How can I prepare authentic Filipino foods in this foreign land? By and large, this seems to be one of the tough challenges any expat deals with in living overseas (and I'm no difference to experience that). My first struggle began with the classic "Tinola". It's a Filipino favorite chicken soup that's typically cooked with papaya and chili leaves. I've searched shelves inside out from one supermarket to another yet I didn't find any chili leaves here. Although most of the ingredients of the dish can be easily substituted like chayote with papaya and chili leaves with moringa or malunggay, I haven't tried substituting both with some other types. Much with the limitations of the available susbstitutes in the supermarket here, there's no other option but to take the risk of trying from the available ones. This explains for my Chicken Tinola with Spinach and surprisingly, it came out acceptable.

Singapore's Uniquely Singapore fame will never be such for nothing. In fact, it's even translated to its cuisine. Indeed, the food fare here is unique in its own way. The country is known for having a multi-cultural mix of inhabitants and this is synonymous to the hodgepodge of foods available. There's the local, genuinely Singaporean such as the Hainanese Chicken Rice, Chili Crab and Black Pepper Crab, Indonesia's famous Mee-goreng and Satay, Malaysia's Laksa and India's Roti, Teh Tarik and Fish Head Curry. Undoubtedly, the lion city is a complete melting pot of Asian taste and good eats are everywhere.

Chicken Satay

Oyster Omelette