Beef and Broccoli

When I go to a Chinese fast-food or restaurant, Beef and Broccoli is one of my orders. I usually order Orange Chicken or Sweet and Sour Chicken, Beef and Broccoli and fried rice – same order every time. One day when I was listing what food to cook during the month, I included Beef and Broccoli on my list. The problem is I don’t want any oyster sauce in it. I don’t know… maybe I just need a new recipe to try. I have one, but my printed compilation of recipes was out of my reach. I was in front of a computer so I searched the internet. It took me a while to find a recipe coz I was looking for something “perfect”. I don’t know how I will know it without even tasting it. Out of the many recipes I found, I chose the one from Filipino Food Lovers. I made few changes, but you can always check the source.




Beef and Broccoli

  • Servings: 4-6
  • Difficulty: easy
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  • 500g beef sirloin, thinly sliced across the grain
  • 250g broccoli florets, washed and drained
  • 1 carrot, julienned
  • 1 thumb size ginger, julienned
  • 2 cloves of garlic, minced
  • 1 tsp dried chili flakes
  • Cooking oil, for stir-frying

For the marinade:

  • 6 tbsp soy sauce (I used the Silver Swan brand)
  • 1 tbsp white sugar
  • ½ tbsp. salt

For the sauce:

  • 3 tbsp cornstarch
  • 3 tbsp soy sauce (I used the Silver Swan brand)
  • ¾ cup beef broth or water (or ½ cup beef cubes dissolved in ¾ cup water)
  • 1 tbsp white sugar
  • 3 tbsp sesame oil


  1. In a container or ziplock bag, mix together soy sauce, sugar, salt, and the beef. Let it sit in the fridge for at least 30 minutes.
  2. Meanwhile, make the sauce while the beef is marinating. In a bowl, dissolve the cornstarch in soy sauce, then add beef broth (or water or ½ cup beef cubes dissolved in ¾ cup water), sugar and sesame oil.
  3. When everything is ready: Heat the wok over high heat, then add oil. Stir-fry beef in batches (if necessary) until no longer pink. Remove the beef from the wok and place in a container.
  4. Using the same pan over medium-high heat, add garlic, ginger and dry chili flakes. Cook for few seconds. Add beef with its juices and cook until tender.
  5. Add broccoli and carrots, and let simmer for one minute.
  6. Increase heat to high, add 1/2 cup beef broth or water, cover, and let it simmer for another minute.
  7. Add the sauce and cook until thick.
  8. Serve with white rice.

Source recipe: Beef and Broccoli by Filipino Food Lovers

I was right in choosing this recipe. For me, this is a perfect Beef and Broccoli recipe and became one of my favorites. Thanks to Filipino Food Lovers for sharing.

Red Velvet White Chocolate Chip Cookies

So, after I gained my confidence in baking, I listed what I wanted to bake and cookies is one of them. I searched through the internet and found so many cookies recipes. I’d love to try cookies with white chocolate chips since I want to put mine to use before its expiry date. When I go to a store to buy my stocks for cooking and baking, I tend to buy more than what I have on my list. The ending? More foods stock up and later, I’ll have to think what to do with those when expiry date is coming. Ugh! It’s so good to see your kitchen shelves or your food storage box with LOTS of stocks, especially CHOCOLATES!!

When I saw this recipe on Cooking Classy, I had no second thought of trying it. They look so gorgeous!



Red Velvet White Chocolate Chip Cookies


  • 2 1/4 cups all-purpose flour
  • 2 1/2 tbsp cocoa powder
  • 1 1/2 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, at room temperature
  • 6 tbsp all vegetable shortening, at room temperature
  • 1 1/2 cups white sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp white vinegar
  • 1 1/2 tsp vanilla extract
  • 1 tbsp red food coloring, or as needed
  • 1 1/3 cups white chocolate chips, divided


  1. Preheat your oven to 375 F.
  2. In a bowl, combine flour, cocoa powder, cornstarch, baking soda and salt. Set aside.
  3. In another bowl, add butter, shortening and sugar. Beat until pale in color (about 4 minutes).
  4. Add egg and egg yolk and mix.
  5. Add vinegar, vanilla and red food coloring. Mix until combined.
  6. Slowly add in dry ingredients and mix just until combined.
  7. Mix in 1/2 cup white chocolate chips. Scoop out about 1 tbsp of cookie dough and roll into balls. Place them on a greased cookie sheet. Gently press about 6 white chocolate chip cookies on top of each cookie. In case you have flattened the cookies while doing so, make sure to reshape them back (rolled balls).
  8. Bake for 9-10 minutes. Allow to cool for 5 minutes in the baking sheets before moving them to a wire rack. Keep cookies in an airtight container.

Source recipe: Red Velvet White Chocolate Chip Cookies by Cooking Classy

I’ve eaten three cookies before I took a photo of this that’s why my milk is about to finish. 😀

Cheesy Caldereta

For me, a holiday means gathering with friends and relatives. So, if there’s gathering, there’s food. It was a holiday and I was thinking what food to serve. I scanned my collection of recipes and found this one on the second page. This recipe is with me for more than three years. I got the recipe from (Kumaindotcom) but this site is now unavailable.

I am a fan of a tomato-based food. When I’ve read this recipe, I was imagining the result with all these cheese, tomato, condensed milk and pineapples… As I have mentioned, I am afraid to try foods, so I was thinking if I would try this one. But I just can’t stop thinking about this, so I gave it a try. So far, this is my favorite Caldereta recipe.


Caldereta is one of the favorite Filipino dishes. It requires patience but it’s all worth it.

Now, for the recipe…

Cheesy Caldereta

  • Servings: 4-6
  • Difficulty: easy
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  • 1 tsp garlic, crushed
  • 1 tbsp onions, chopped
  • 500g beef, boiled until tender
  • ¼ cup 7-up or Sprite
  • 1 cup pineapple juice (from the pineapple chunks)
  • ¾ cup condensed milk
  • 200g tomato sauce
  • 1 cup pineapple chunks
  • 1 pc green bell pepper, sliced
  • 1 pc red bell pepper, sliced
  • 1 bar cheese, grated
  • 1 pc beef cubes
  • 1 pc medium carrots, sliced
  • 2 pcs small potatoes, quartered


  1. Boil your beef until tender. This may take up to two hours. If using a pressure cooker, beef will be tender in less than an hour. Meanwhile, prepare the other ingredients.
  2. When beef is ready, drain and set aside.
  3. In a pot, sauté garlic and onion until fragrant. Add beef and pinch of salt.
  4. Pour your soda (7-up or Sprite) and pineapple juice. Let it boil. Add condensed milk, tomato sauce, pineapple chunks, bellpeppers, cheese and beef cubes. Give it a good mix.
  5. Add carrots and potatoes. Let it boil until veggies are cooked.
  6. Serve with hot rice.


Filipino Spaghetti with White Sauce

Because today is my blog’s first month, I am so in the mood for blogging. I am always in the mood, by the way. It’s just that I ran out of words sometimes.

This has been waiting since last week and it slipped my mind due to some stuff I got busy with.

This is a version of my Filipino Spaghetti in which I add white sauce to it. Sometimes, I’d love to play with this recipe. There are several ways on how I put “heaven” in my Filipino Spaghetti. I don’t know if there’s any difference between serving-your-pasta-with-the-red-sauce-and-just-pour-the-white-sauce-over-it-and-mix and adding-your-red-sauce-to-the-white-sauce-while-cooking-your-white-sauce. Do I make any sense?? Hahaha! Anyway, I love to cook or mix it this way. 🙂

In the middle of cooking the white sauce, I add red sauce to it and simmer for a few more minutes. And this is how it looks like:

And the other one, baking my spaghetti with sauces – mix pasta with the red and white sauce, top with white sauce and more cheese.

And when I heat my pasta, I don’t heat it in the microwave. I do it in a skillet – sometimes, I just want to complicate things. 😀

1) In a skillet over medium heat, add 2 tbsp of butter.

2) When butter is melted, add the pasta. Add your red sauce and mix with the pasta. Wait for 5 minutes before adding the white sauce and the cheese.

3) Now, it’s done and you can transfer it to your plate.

Isn’t it obvious that I love butter so much and I love saucy pasta?

But I tell you, this is so, so GOOD!!! Some of my friends ask me about how I make my white sauce. Now, I want to share it with everyone. I know it’s easy to make a white sauce and this may not be the best one… but this is how I make it. The cream cheese makes it more “oh-la-la”! *heartyyyy eyes*

Anyway, here’s my White Sauce recipe:


2 tbsp butter
1 tbsp flour
1 head of garlic, finely minced
1 cup heavy cream (or all-purpose cream)
1 cup milk
1 cup cheddar cheese, grated (if you have parmesan, better)
¼ tsp parsley flakes (optional)
¼ tsp garlic salt (optional)
½ cup spreadable cream cheese (optional)
Salt and pepper to taste


1) In a medium heat, add butter to a saucepan and wait until melted.

2) Add the garlic and wait until it turns light brown but not burnt. Add flour and mix.

3) Add heavy cream, cream cheese (if using) and milk. Stir until combined. Let simmer for 5 minutes.

4) Add cheddar cheese and mix with the sauce. If using, add parsley flakes and garlic salt.

5) Give it a taste test and add your salt and pepper.

I only have one problem with this pasta and this is the secret I am keeping for a long time… but now, it’s not anymore… Well, the thing about this is – I can’t eat more than I can manage! Hahaha! I feel so full in no time due to the white sauce, maybe. So, what I do is – eat a little then take a rest… eat a little and take a rest… and repeat! 😀

When I have left-over red sauce, I sometimes mix it with the white sauce and I have a new food to serve. Who would notice that? 😀

For some Filipinos, they might call this ‘Baked Filipino Spaghetti’ without the actual baking. Well, at least that’s what my siblings told me: ‘Hey, sister! This tastes like baked spaghetti.’

Sauteed Green Mung Beans with Coconut Milk

Enough of that “being fat” issue and get back to work.

Today, my blog turns one month and I want to share with you this main dish which is one of my favorites… again! I notice that everything is my favorite, hahaha! I came scanning my posts and found out that I have not posted much main dishes.

I cooked this dish two days ago. I was thinking what food to cook aside from chicken as I am eating chicken for more than a week and my tummy is craving for something that will make her full.

Sauteed Green Mung Beans with Coconut Milk Recipe


  • 1 cup green mung beans
  • 4 cups water, or more
  • 2-3 cups coconut milk*
  • 1 tbsp onion (or 1 medium onion), sliced
  • 1 tbsp ginger, chopped or thinly sliced
  • 1 tomato, sliced
  • Spring onion, white and green sliced and separated**
  • Green long chili
  • Dried fish***
  • 2 tsp salt or to taste
  • Cooking oil


1) In a pot, put green mung beans and water. Boil for 30-45 minutes or until soft. Be sure to add enough water if necessary.

2) When the green mung beans are cooked, you are now ready to sauté. In a separate pot, sauté the garlic in oil, add ginger. After they are cooked, add the onion, the white part of the spring onion and tomato. When cooked, add the dried fish.

3) After 5 minutes, you can now add the cooked green mung beans and let simmer for 5 minutes. Add coconut milk and chili. Simmer for 10 minutes.

4) You are now ready to put the spring onion. Make sure that you have enough coconut milk if you’re a coconut milk lover. Green Mung Beans

And the most important thing, make your fried fish ready and white rice… and extra rice, please!

Some notes:

*You can add more, depending on how you like it.

**When I sauté and have spring onions with me, I always use the white for sautéing and green part for topping or garnishing.

 ***If dried fish is not available, you can use left over fried fish, fresh shrimp or better grilled fish. 

Fudgy Brownies

How do you like your brownies? Cakey or fudgy? As for me, I love it fudgy. I like cakey brownies, too, but depending on my mood. I so love brownies and I love it with nuts. This time, I want to have it plain and simple. This lasted for two days. Is it a long time? Yes! Because in fact, I was about to finish it in a day but I just saved half for the next day. Hahaha!


Of course, this recipe is from one of my inspirations in baking, Laura Vitale.

Fudgy Brownies

  • Servings: 4-6
  • Difficulty: easy
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  • 2 tbsp warm water
  • 1 tsp instant espresso powder
  • ¼ tsp salt
  • 1 tbsp cocoa powder
  • 2/3 cup all-purpose flour
  • 5 oz unsalted butter, softened at room temperature
  • 1 cup white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 7 oz bittersweet chocolate, melted


  1. Preheat oven to 350 F. Grease 8×8 baking pan and place parchment paper or aluminum foil with hanging on the sides so it can be removed/lifted easier later on.
  2. In a small bowl, mix warm water and espresso powder. Set aside.
  3. In another bowl, mix the dry ingredients: cocoa powder, all-purpose flour and salt. Set aside.
  4. In a large bowl, beat sugar and butter until fluffy. Add eggs, vanilla extract and water-espresso mixture. Beat until all combined. Add the melted chocolate and mix again.
  5. Add the dry ingredients mixed above (#3) and mix until just combined. Do not overmix.
  6. Pour the batter into your prepared pan and bake for about 45 minutes until a toothpick inserted in the middle comes out with crumbs, but not wet batter.
  7. Let it stay in the pan for about 5 minutes and transfer to a cooling rack to cool completely.

Source recipe: Fudgy Brownies by Laura Vitale



Mandarin Chicken

blog_mandarin chicken

This is similar to sweet and sour chicken, but this one is sweeter and that’s what I love about this Mandarin Chicken. For me, it is way better than the Chinese foods you can buy from the fast-food chains located at the malls.

On my birthday last year, I wanted to have a “theme” on my main dish. Thus, I chose Chinese foods. I included this (of course!), together with Sweet and Sour Fish Fillet and Kung Pao Chicken. Sad to say, the Kung Pao Chicken did not turn out very well. 😦 But that’s okay. I’ll be giving it another try some other time. 🙂

This recipe is from Recipe TV.


Mandarin Chicken


  • 500g chicken breasts fillet, sliced into strips
  • salt and ground black pepper
  • cooking oil for deep frying

For the batter:

  • 2/3 cup cornstarch
  • 1/2 cup all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1/4 tsp ground black pepper
  • ½ cup
  • cold water

For the sauce:

  • ¼ cup banana catsup
  • ¼ cup vinegar
  • ½ cup + 2 tbsp sugar
  • 1 ½ tsp salt
  • 1 cup water
  • 2 tbsp cornstarch, dissolved in 3 tbsp water

For the topping:

  • chopped spring onions
  • toasted sesame seeds


  1. Season chicken strips with salt and pepper. Set aside.
  2. Prepare a deep pot in a medium-high heat. Add oil.
  3. Combine all batter ingredients. Mix well to achieve a smooth, thick mixture.
  4. Dip chicken pieces into batter. Deep fry in hot oil until it turns golden brown. Drain in paper towels. Set aside.
  5. In a saucepan, combine sauce ingredients except the last ingredient (cornstarch-water mixture). Let it boil. Add the cornstarch-water mixture and continue to cook until mixture thickens.
  6. Mix the sauce with the cooked chicken just before serving. Sprinkle with spring onions and sesame seeds. Enjoy right away! 😉

Source recipe: Mandarin Chicken by Recipe TV


Related Articles:
Crockpot Orange Chicken (
Orange Chicken and Broccoli (
Sweet & Sour Chicken (

Melon Smoothie


blog_melon smoothie

Yes, my blender is now back. It got broken last year and took time for me to bring it to a service center. I don’t know what happened. I just used it twice or thrice but it gave up on me. Maybe I was a little impatient that time and wanted to finish with the blending stuff in no time. The next thing I know, the liquid comes out from the blender and got so upset with it. I put it back inside the box and let it stay there for how many months. Hahaha!

So, I was in fruit market and saw this Melon (Cantaloupe) and I thought maybe it’s time for me to give my blender a test after it came back from the dead. 🙂

Melon Smoothie


2-3 cups melon (cantaloupe)
2 cups chilled milk (I used whole milk)
¼ cup powdered milk
½ cup sugar
1 cup ice

Instruction: Put all in a blender and blend to desired consistency.

I finished two tall glasses of this smoothie in less than thirty minutes. 😀

Filipino Spaghetti

Filipino Spaghetti


Filipino Spaghetti is our version of Italian Spaghetti, in which it requires the use of banana catsup and sugar. Our version is a sweet-style as kids like it sweet. I should say even adults. 😀 In the Philippines, birthday parties are not complete without this. We always serve this during birthdays, family gatherings and other occasions. For me, I don’t need a special occasion to cook this and let me tell you that I cook this every month. Yes, I need to eat this monthly or else, I will die. Haha! Just kidding! This is my favorite pasta, ever! And I will not trade this for any pasta in the world.

I don’t put hotdogs in my version of Filipino Spaghetti. My version is very simple but I really, really love it. People around me also love my version, that I even get requests to cook this during parties. If you’d ask me what pasta I can eat in a week, I would say THIS ONE.


500g spaghetti
400g ground beef
750g spaghetti sauce (Italian style)*
250g tomato sauce
1 cup pasta water**
250g cheddar cheese, grated
1-2 tbsp white sugar
¼ tsp salt
2 cups banana catsup
2 tbsp butter
2 tbsp garlic, minced
¼ cup onion, chopped


1) In a large pot, pour water in and bring to a boil. Put salt. Add spaghetti noodles and cook until tender (refer to your package for the cooking time). Drain, reserve one cup of the pasta water and set aside.

2) Using a separate pan or a pot, sauté garlic in butter until fragrant, then add onion.

3) After the onions are translucent, add the ground beef. Cover and let it simmer for 20 minutes, checking from time to time. The beef will produce water, so no need to add water at this time. If it dries, add a little water, enough to cook the beef.

4) After 20 minutes or when the beef is cooked, add the spaghetti sauce, tomato sauce, banana catsup, pasta water then cover and simmer for 10 minutes in a low-medium heat.

5) Add ½ cup of grated cheese. Mix.

6) Place sauce on top of the cooked noodles. Top with more cheese.


I usually serve my pasta without bread. But since I have extras with me, I decided to make garlic bread.

For the garlic bread:

6 slices white bread
½ cup softened butter, salted
4 cloves garlic, minced
1 tsp parsley flakes

Mix and spread the butter-garlic mixture on your bread and put it in an oven toaster and toast it for 5 minutes at 250°C or until it turns light brown. Be careful not to burn the bread.


*I prefer to use Italian Style spaghetti sauce and just add some sugar to it because I want to control its sweetness. You can omit the sugar and replace the Italian Style with the Sweet-Style sauce. (In the Philippines, we have Italian-Style, Sweet-Style and Filipino Style spaghetti sauce.)

**If you don’t want to use pasta water, you can replace it with 1 cup water with 1 tbsp cornstarch. The reason I use pasta water is that I don’t have to use cornstarch to thicken the sauce.

Now, it’s time to stop talking and eat! 🙂