Hi! I know it’s been a while since my last post, but I’ve been keeping busy with lots of other stuff.

Recently, I’ve been encouraged by some buddies to post recipes for some of the food I’ve been cooking, even if the photos were only taken with my phone. So now, here it is!


Growing up in Manila in the 80’s, I used to eat Ginataang Mais for merienda (mid-afternoon snack). It can be served warm or cold.

Ginataang Mais (Corn in Coconut Milk)

[ Ingredients ]
– 6 cups water
– 1 can coconut milk
– 3/4 cup sugar
– 3/4 cup sweet rice (I used the Japanese kind)
– 1.5 cups of sweet corn (I used Trader Joe’s frozen organic corn)

[ Process ]
– put all the ingredients except for the corn in a big pot
– mix
– let boil on low heat for 15 minutes
– add corn then keep on low until it thickens

Serves 5.


It’s almost spring & it certainly feels like it already.

My friend Gowri, who’s vegan, came over for a visit today. I wanted to make her something yummy for merienda so I tried out this thumbprint cookie recipe. I substituted more pecans in place of the rolled oats as I only had 1/2 a cup left. They turned out delicious! We ate four in one sitting, with tea of course.

[ Ingredients ]
– 1 1/2 cups pecans
– 1/2 cup rolled oats
– 1 cup whole wheat pastry flour
– 1/2 cup canola oil
– 1/2 cup maple syrup
– 1/4 teaspoon salt
– fruit juice sweetened jam (I used lingonberry jam on some & strawberry preserves on the others)

[ Process ]
– preheat oven to 350°F
– put the pecans & rolled oats into a food processor and pulse until coarsely ground
– transfer into a bowl & add whole wheat pastry flour, canola oil, maple syrup & salt, stir to combine well
– use an ice-cream scooper to scoop out the dough, I filled the scooper only a little bit over half
-scoop out onto 2 baking sheets, spacing cookies 2 inches apart
– press your thumb gentry down the center of each cookie to make an indentation
– spoon a scant teaspoon of jam into each indentation
– bake cookies until golden brown and just firm around the edges, 15 to 20 minutes
– transfer to a rack to let cool completely
– serve immediately or store between layers of waxed paper in an airtight container

Makes about 14 cookies. I think I’m gonna make more soon.


My friend Ding (who recently moved to Amsterdam) shared this recipe with me a few months ago. I finally got around to making it so I jotted down the measurements, added a couple of ingredients & now I am sharing it with you.

[ Ingredients ]
– 2 beets, peeled with a vegetable peeler & sliced
– 1 small cabbage, sliced
– 1/2 cup carrots, peeled & sliced
– a few leaves of chard, sliced
– 1/4 cup parsley

– tiny pinch of salt
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1/4 cup apple cider vinegar
– 1 apple cut up in very small pieces

[ Process ]
– put first five ingredients in the food processor and pulse to chop
– transfer into bowl & mix in the next 5 ingredients

Ding usually adds an onion & sometimes radish in the food processor. Serve it on it’s own, on top of salad greens or as a side dish. This salad goes well with C.C.R.


Garlicky Hummus

16 Jul

We love hummus! Our favorite kind to get is Asmar’s Extra Garlic Hommus which is a local brand here in the D.C. area. I always read the ingredients when we buy most anything and I noticed that hummus didn’t have that many so I thought I’d try making hummus at home & here is what I came up with.

[ Ingredients ]
– 2 cans cooked garbanzo beans (reserve 1 tablespoon garbanzo beans & 3/4 cup of the liquid)
– 4 cloves garlic
– 1/4 cup lemon juice (I use Lakewood Organic Pure Lemon Juice)
– 1/4 cup tahini
– 1 teaspoon salt (start with 1/2 & see if you’d like to add more)
– 2 tablespoons olive oil
– paprika (to taste)
– cumin (to taste)

[ Process ]
– place garbanzos, reserved liquid, garlic, lemon juice, tahini, & salt in a high speed blender or food processor & make sure to secure the lid
– blend until creamy
– transfer the hummus in a container (scrape
– garnish with reserved garbanzo beans
– pour olive oil
– sprinkle paprika & cumin

Serve with with whole wheat pita, crackers or raw vegetables like carrots, cucumbers & celery. If you’d like it not so garlicky, just leave in 1 garlic. Makes 3 cups.


Green Smoothie #1

8 Jul

When I went to visit the Philippines a couple of months ago, I was introduced to breakfast smoothies by our fabulous Subic Bay hosts Corey & Mona. They used romaine lettuce, spinach or kale & whatever fruit they had at hand. I’ve been hooked since!  So (almost) everyday, O & I have smoothies for breakfast.

[ Ingredients ]
– 1 banana, peeled & sliced
– 1 apple, core removed & cubed
– 1 orange, peeled & cut into four pieces
– 1 cup of mango chunks (frozen)
– 1 cup of strawberries (frozen)
– 2 handfuls (or 3) of baby spinach
– 1/2 cup of coconut juice
– 1/2 tablespoon lemon juice
– 1/2 tablespoon lime juice

[ Process ]
– place all ingredients in a high speed blender & make sure to secure the lid
– blend until it looks like the picture above

Serves 2.



24 Jun

No, not Creedence Clearwater Revival but Ms. Julie Yoder‘s yummy dish called “Cashew, Chick Pea, Rice”. I had the pleasure of tasting this dish at last Saturday’s Girls Rock! D.C. volunteer orientation. It’s super easy to make yet very satisfying.

[ Ingredients ]
– 3 cups cooked brown rice (J. Yo’s dish calls for 2 cups of wild rice but I had cooked brown rice handy)
– 1 can cooked chickpeas
– 1/2 cup raw cashews
– 2 tablespoons roasted sesame seeds
– 2 tablespoons olive oil
– 1 tablespoon of sesame oil
– sea salt (to taste)
– red pepper flakes (to taste)

[ Process ]
– in a small bowl, whisk 2 tablespoons of olive oil, 1 tablespoon of sesame oil, sea salt & red pepper flakes
– in a big bowl, pour all the cooked brown rice
– mix in chickpeas, cashews, sesame seeds & olive oil mixture

You can put more cashews, chickpeas & also olive oil if you like. J. Yo also recommends raisins.


Happy new year! I’ve been craving my family’s chicken adobo but since O doesn’t eat meat, I thought I’d use the same ingredients but with tofu instead of chicken & voila! By the way, the cauliflower I used in this photo came from the farmers market. It looks a bit more yellow/orange but tastes the same as the usual cauliflower you find in the supermarket.

For the Tofu Adobo:

[ Ingredients ]
– 1/4 cup Datu Puti soy sauce
– 1/2 cup Datu Puti cane vinegar
– 1 block of firm tofu
– enough olive oil to coat your frying pan
– 1 head of garlic, chopped
– 2 pieces dried bay leaf
– 1/2 teaspoon peppercorn

[ Preparation ]
– to make the marinade, mix 1/2 a cup of Datu Puti soy sauce & 1/2 a cup Datu Puti cane vinegar
– slice tofu like you see in the picture above. A block of tofu usually yields 8 slices
– put the slices of tofu on a baking dish or any other container you have that can hold them & pour in marinade. I used a 6″ diameter Pyrex bowl with a lid & it fit the whole thing perfectly
– leave marinating for a few hours or even overnight

[ Process ]
- heat up your frying pan to medium high (I used an 8″ non-stick pan) & pour in some olive oil enough to coat the pan
– take out the tofu from the container but keep the marinade
- sauté 1/2 of the chopped garlic & then add slices of tofu on top (I did four at a time)
– lightly brown both sides of the tofu
– turn down the heat to medium low & pour on top of the tofu half of the marinade, 1 pieces of dried bay leaf 1/4 teaspoon peppercorn
– when most of the marinade has evaporated, transfer all the contents of the pan on a serving plate
– repeat steps 3-6 for the rest of the tofu

For the Steamed Cauliflower:

[ Ingredients ]
cauliflower, cut up to serving pieces
– olive oil
– salt

[ Preparation ]
- find a pot with a lid that will fit your steaming basket or colander

[ Process ]
- pour enough water in the pot that it just barely reaches the bottom of the steamer or colander
– once the water comes to a boil, add the cauliflower and place a loose fitting lid on top to cover, make sure there’s enough room for the steam to escape
– usually this will be done by 6 minutes but poke your cauliflower to check
– when done, drizzle with olive oil and some salt

Serve together with steamed rice or the tofu can also be served on top of salad greens. Enjoy!

Naomi’s Kimbap

1 Nov

Our friend Naomi came over recently & showed us how to make  kimbap (thank you!). My rolling skills are really bad but they tasted yummy anyways. We forgot the seedless cucumbers but you should try putting them in yours.


[ Ingredients ]
– frozen spinach, thawed
– kamaboko (fish cake), thawed
– 4 cups of cooked rice, still warm
– sushi vinegared powder (we used Tamanoi Sushiko)
– 2 carrots
– 4 eggs
– yellow pickled radish
– 1 avocado
– shitake mushrooms
– several sheets of dry seaweed/nori/gim
– sesame oil
– sesame seeds, roasted & mixed with a little salt
– salt & pepper

[ Preparation ]
– mix in small amount of sushi vinegared powder just before rice cools
– shred 2 carrots, lightly salt and pepper, and stir fry over oil, set aside
– soak then chop shiitake mushrooms (if dried) and fry with oil, set aside
– beat four eggs with fork or whisk add a little bit of salt, lightly oil large frying pan and pour egg mixture and allow to cook until you can flip over without it breaking. Cook both sides evenly. Allow to cool for a few minutes then take out and cut into 1/2″ strips
– cut pickled radish into 1/4″ strips
– cut kamaboko (fish cake) into 1/4″ strips
– squeeze out spinach
– slice 1 avocado
– slice cucumber lengthwise same size as radish and fish cake strips

[ Process ]
– lay out a sheet of seaweed flat on the bamboo roller, shiny side down
– spread a thin layer of seasoned rice on the seaweed, leaving the top 1/3 empty (no rice)
– begin placing the ingredients horizontally across the bottom 1/3 of the layer of rice
– when all ingredients are piled up, lift the bottom edge of the seaweed and with your hands, roll up and over squeezing tightly as you go. Making sure nothing comes out of the roll, continue to roll until you nearly reach the top edge of the seaweed
– apply a small amount of water to the edge to seal the roll closed. Using the bamboo roller, tightly wrap the roll and squeeze
– add a small amount of sesame oil around the roll and cut into 1/2 ” slices with a very sharp knife.

Sprinkle with grated sesame seeds and enjoy!

I got this recipe from my friend Dave (Happy Birthday!). He got the recipe from here except he adds chocolates & nuts to his version so I modified the recipe to how we make it at home. I made it a couple of times with chocolate soy milk & that was really yummy too.

[ Ingredients ]
– 1/2 cup turbinado sugar
– 1/2 cups white sugar
– 2 cups flour
– 1/2 teaspoon baking soda
– 1 teaspoon vanilla
– 1/2 teaspoon nutmeg
– 1/4 teaspoon allspice
– 1/2 teaspoon salt
– 1 cup dark chocolate chips
– 1 cup chopped raw walnuts
– 1/2 cup Earth Balance organic buttery spread
– 3 very ripe bananas, mashed well
– 1/4 cup almond milk, mixed with 1 teaspoon apple cider vinegar

[ Process ]
– preheat oven to 350 F
– lightly coat an 8×4 bread pan with with margarine
– sift together flour, baking soda, salt and spices
– cream together the margarine and sugars.
– add bananas, almond milk and vanilla.
– add the wet ingredients to the dry except for the chocolate chips & walnuts, mix well.
– add the chocolate chips & walnuts, mix
– pour batter into pan
– bake for an hour to an hour 10 minutes.

Enjoy (& try not to eat all in one sitting).

We didn’t have much in the fridge except for almost wilted salad greens & green beans that day, neither of which I wanted to go to waste so I put together a cold pasta salad dish that came out really yummy. I didn’t get to measure any of this as I was just winging it. Next time I make it again, I’ll be sure to have measurements for you.

[ Ingredients ]
– pasta (I mixed normal with whole wheat Farfalle since there was not enough of either)
– green beans (cut ends and chop into medium pieces)
– salad greens
– chopped fresh basil
– minced garlic (to your liking – we like garlic a lot)
– extra virgin olive oil
– balsamic vinegar
– salt & pepper (to taste)

[ Process ]
– cook pasta per package directions
– when almost done, throw in the green beans then drain it in a pasta strainer, let it cool
– in a bowl, mix together balsamic vinegar, olive oil, minced garlic, salt & pepper
– throw in pasta & green beans, mix
– lastly, throw in the salad greens & fresh basil
– let cool in the fridge for a little bit or eat right away. It’s up to you.