November 27, 2014

Brazo de Mercedes

This dessert is one of my favorites. I used to buy this in our local bakery back in my hometown. What I love here is the sweetness of the custard-like filling.

Two weeks ago, I saw recipe of this sweet dessert (thanks to Rural Mom Kristine for sharing the recipe). The ingredients are easy to find and the steps are very easy to follow so I made my own too.

Here's what I did:

Brazo de Mercedes
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November 25, 2014

Kitchen Improvement Plan

Two weeks ago, Mommy and I had a major clean-up in our kitchen. We tried to keep it more organized by separating the things I used in cooking and baking from the common tools I used in the kitchen.

We also disposed some items that are not used anymore like the old sippy cups and feeding tools of Matthew when he was still a “baby”. Though most of it are still in good condition and can be used by other, we decided to put it in disposal and wait for the magbo-bote.

Source: OVIS
One area in the kitchen that has a lot of unused space is the cabinet under the counter and sink. This space is only used to store laundry tools, like detergent and bleach. I am thinking furnish the area so it will be use as additional storage area for kitchen utensils. Also, I want to put pull out drawers where plates and dining utensils can be kept. This will make the counter-top more spacious. 

The space under the sink can be used to place a pull out waste container instead of placing trash can in an  obvious area in the kitchen area.

I hope I can make this project soon to add more fun working on my favorite "laboratory".





Do you have home improvement plans too?
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November 20, 2014

Bok Choi, Shitake Mushroom and Tokwa in Oyster Sauce

One of the foods that caught my attention in one of the seminars I attended is this bok choi with shitake mushrooms with sauce. I forgot to note the name so I cannot search in the internet a particular recipe for it.

Last week, I tried making a copycat of the said dish but I added tokwa or tofu for a change.

One dilemma for me is how to make the sauce. Relying on what I remember about the taste, I can taste the presence of oyster sauce and the finished product is almost the same.

Here it is:
Bok Choi and Shitake Mushroom in Oyster Sauce
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November 14, 2014

Two Beautiful Years of Crocheting and Counting

Last September, our crocheting business has turned two. I actually can't remember when was the exact date we started to accept crochet made to orders. But based on the photo uploaded on Momaye's Shoppe, the very first photo we uploaded under MTO album was on September 21, 2012.

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November 13, 2014

Tochong Bangus

Before the end of the week, Mommy and I were already planning what will be our menu for the following week. This will not only save you time in buying what you need in market but will also save you a bit of money since you will only buy what is needed in the menu list.

However, there are some problems doing this, you need to think a different dish every week ensuring that no same dish is made in the same week or even better, two consecutive weeks. Imagine:


7 days a week x 3 meals a day = at least 21 different dishes every week

 One of the sites that I can get an easy, simple and budget-friendly recipes is Del Monte Kitchenomics where I found the recipe of Tochong Tilapia. Instead of using tilapia, I replaced it with bangus (milk fish)

Tochong Bangus

"Tocho is a Filipino dish that usually comes in either a black beans sauce base or a fermented bean curd base or both." (Source: Astig Vegan)
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November 12, 2014

Wordless Wednesday: A New Beginning


When you wake up in the morning,
don't forget to thank God.
Because everyday is a new beginning.
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November 10, 2014

Ginataang Ampalaya

Bored of the usual dish you can do with ampalaya or bitter gourd? Here is an experimental dish I made few weeks ago.

Actually, I only heard this recipe featured in Healing Galing Radio Program one Sunday. Instead of using tinapa flakes, I used pork chicharon and dilis.

Ginataang Ampalaya

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