TAPSILOG (A Filipino Breakfast)

Breakfast is my favorite meal of the day. You can choose from varieties of breakfast ideas: cereals, pancakes, waffles, French toast, eggs, hotdogs and for those whose tummies are not used to eating during breakfast, they will have coffee or hot chocolate. Sometimes, to be honest, I find it hard to make up my mind on what to serve for breakfast due to the choices I have. At times, I would love to have pancakes alone with a cup of coffee, or French toast and egg and of course, with a cup of coffee. There are times, I’d love rice, hotdogs, scrambled egg and a glass of juice or iced tea. Also, there are times that I’d like to have a “heavy meal” for breakfast.

What I am going to share today is another favorite breakfast of mine. We call this TAPSILOG.


Tapsilog means…

TAPa (Beef Tapa), SInangag (Fried Rice) and ItLOG (Egg).

Before we can call this meal a TAPSILOG, we should make the Beef Tapa first. By the way, Beef Tapa is a cured beef. I think it should be dry but mine was not dry at all. I prefer it with a little “sauce”.


Beef Tapa


  • 500g beef sirloin, thinly sliced
  • 1/2 cup soy sauce
  • 3 tbsp garlic, minced
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp ground black pepper


  1. In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside
  2. Place the beef in another container or in a ziplock bag.
  3. Pour the mixture you made in #1 with the beef. Give it a good mix.
  4. Marinate in the fridge overnight or 12 hours.

To cook: 

  1. In a pan, add 1 cup of water and bring to a boil.
  2. Add 3 tbsp of cooking oil.
  3. Place in the marinated beef and cook until the water evaporates.

Serve with fried sunny side up eggs (or scrambled) and fried rice. 🙂

Note: You can skip the above procedure and directly fry the beef in oil. 

Source recipe: Beef Tapa by Panlasang Pinoy

Tuna Spread = Tuna Sandwich

I am a person who loves to try different kinds of sandwiches, burgers and anything that looks so yummy. But sometimes, due to the non-availability of ingredients mentioned in some sandwich/burgers recipes, I don’t have a choice but to just keep them in my files – wait for a lucky day, maybe.


Aside from my favorite – Egg Sandwich, Tuna Sandwich is also a favorite of mine which only needs a very few ingredients. I always have tuna in can in the pantry – whether it’s tuna in oil, tuna in water or Spanish-style tuna. I love them because they are ready-to-eat when you are in a hurry or just too lazy to cook. So I had two cans of tuna in water and I was thinking whether to do Tuna Spaghetti or Tuna spread. Well, I decided to do the latter.

Tuna Spread Recipe


  • 2 cans tuna in water, about 370 grams*
  • 5 tbsp mayonnaise
  • 3 tbsp commercialized sandwich spread (the one with pickles)**
  • 1 tbsp chopped onion
  • 1 ½ tsp sugar


Mix all ingredients together and chill for a hour or so. Spread on your favorite bread. I like mine on a toasted white bread.


What I love about making your own sandwich spread is that – you just have to put it in your bread with lettuce, tomatoes and cucumbers and boom!… you have a good meal. For me, this sandwich makes a very good snack, lunch or dinner. I am even bringing some when I go out; just in case I get hungry – I have a sandwich to dig in. 🙂 I also love this with lettuce and lots and lots of cucumbers! 😀

blog_Tuna Sandwich


* Remove the water first before mixing the tuna with the rest of the ingredients.

** If you cannot find commercialized sandwich spread, replace it with pickles. But due to the varieties of brands we have, you might want to do a taste test before chilling the Tuna Spread.


Related articles:
Apple Tuna Sandwiches (http://cierracountry.wordpress.com)
Breadless Tuna Sandwich (http://eathealthynotscary.wordpress.com)
Grill Cream Cheese Creamy Tuna Melt Sandwich (http://mydiaryremix.wordpress.com)

Missing Mom’s Fritters

My mom used to make fritters but I don’t know its name, or if it’s made of very small fish or shrimps. It was a very easy and simple dish but it was so yummy that I always ask for more rice. 🙂 I missed it so much and I told myself, I will make my own fritters.


That’s the good thing I like about cooking – you can experiment on your ingredients without worrying too much about the outcome and adjust the ingredients or do a taste test until you feel satisfied with it. No matter how easy the dish may seem, I still feel very much happy when it turns out to be successful. Like this dish I am going to share today, you just have to gather all the ingredients you need, mix and fry. 🙂


Shrimp Fritters Recipe


  • 1 cup shrimps, shells removed and deveined, cut into small pieces
  • ¼ cup grated squash (or carrots)
  • ¼ cup sliced green onion
  • ¼ cup chopped onion
  • ¼ cup chopped red bell pepper
  • 1 ½ tsp roasted chili paste
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 1 tsp garlic salt
  • 1 cup flour
  • ½ tsp baking powder
  • 1 tbsp cornstarch
  • 1 tsp parsley flakes (optional)
  • 1 large egg
  • water, as needed


Mix everything together. (For the water, add as needed and stop when the consistency is enough for you.) Make sure they are well combined. Fry on a hot oil and flip when the other side is done. Drain on a paper towel to remove excess oil. Serve with your favorite sauce.

Note: You can use chicken or flaked fish. You can put any ingredients you know that would make good fritters; just balance the water and the flour, and of course the taste. So, do some experiment and let me know. 🙂

This recipe has been updated as I missed the water in the ingredients list. Thanks, Cris, for brining this to my attention.

Glazed Donuts

As this blog turns three months, thenotsocreativecook wants to thank everyone for the nice comments, for taking time to visit, and for the thumbs up. I am also pleased to meet new friends here on WordPress and excited to receive future updates about your life, your kitchen and everything you enjoy doing.

As today is 23, my blog’s birth date, I am sharing something new to me.



I really love donuts as long as it is not too sweet. I’ve always dreamed of making my own but no matter how I love to cook, I am so lazy when it comes to kneading. When I see a recipe that calls for yeast, like breads and donuts, I automatically reject them – most probably because of this kneading stuff and the waiting time. I am an impatient person and I don’t like to wait that long when it comes to food, haha! So, I knew that I will never, ever make bread or anything that has anything to do with kneading and waiting.

That’s what I thought…

When I saw this video from Laura Vitale, I had no second thought of trying it. She has this effect on me – I feel that she makes everything easy. I just had two small problems – (1) I didn’t have a thermometer; how shall I know the temperature of the oil? And (2) I didn’t know what yeast should I use. But those petty issues didn’t make me changed my mind; I bought a thermometer and I bought an instant yeast. When I bought the yeast, I remembered that instant yeast is directly added to the flour (according to the search I made) and she mixed the yeast with the milk and sugar. So, I bought a new yeast – active dried. Though I was not sure about the effect of it, I still gave it a shot.

When its time to make the donuts…


I gathered all the ingredients needed and warmed up the milk using a microwave. I mixed the yeast with the milk and sugar and waited for five minutes or until foamy. Five minutes and I guess nothing happened; the yeast did not activate. My friend came to me at the kitchen and saw this sad face on me. She asked me to warm the milk again and she did the yeast-milk-sugar mixture. And after five minutes was a magic, haha. She did it.


I was glad she was with me that time as her being patient helped me make the donuts a success! 😀 Okay, so after the successful yeast mixture, everything went well.

Glazed Donuts Recipe

  • Servings: 4-6
  • Difficulty: intermediate
  • Print


  • 5 cups all-purpose flour (you may need more if the dough is sticky)
  • 7 g active dried yeast
  • ⅓ cup white sugar
  • 1 ½ cups whole milk, warmed to 115 degrees
  • ¼ cup unsalted butter, melted
  • ¼ cup of shortening, melted
  • 2 eggs

Pinch of Salt

For the Glaze:

  • 3 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • water or milk, as needed


  1. Make sure you warm your milk at 115 degrees. Add 1 tsp of sugar and yeast. Leave the yeast to produce foam (about 10 minutes).
  2. In a bowl, beat sugar, eggs, salt, melted butter and shortening. Add the yeast mixture and mix until combined.
  3. Add flour and beat until well combined. Increase the speed to medium and continue beating until the dough is nice and smooth (about 7-10 minutes).
  4. Place the dough into an oiled bowl. Cover with plastic wrap or clean kitchen towel and place it somewhere warm until doubled in size. This may take about 1-2 hours.
  5. When ready, transfer your dough into a floured surface, knead it for few seconds and roll out to ½ inch thickness
  6. Place parchment papers on your baking sheets and sprinkle some flour over the parchment papers.
  7. Using a donut cutter or biscuit cutter, cut out your donuts and place them on your baking sheets. Make sure to place them couple of inches apart. Cover them with a lint free towel and place them again a warm place to double in size.
  8. In a large pot, bring the oil to 350 degrees. Meanwhile, prepare your drizzle. Mix together the glaze ingredients, adding water (or milk) little by little until you reach your desired consistency. Set aside.
  9. When the oil is ready, lift each dough from the baking sheet and place them carefully in the hot oil. Fry them about a minute on each side. Make sure not to overcrowd the pot.
  10. Drain the excess oil on a baking sheet lined with paper towels.
  11. Place your doughnuts on a cooling rack with some papers under to catch the glaze. Coat the doughnuts and place them on another cooling rack to set.
  12. Serve and enjoy immediately!

Source recipe: Glazed Donuts by Laura in the Kitchen



Like Laura Vitale, I am not professional and I don’t have any cutter except for the cute star-shaped cutters and I only used a small mouthed glass for the little round ones.


I also covered some with granulated sugar and they’re so GOOD!! I enjoyed the glazed one and the sugar-coated. 


I’m sure I’ll be making more donuts and this time, I will try to activate the yeast myself; it’s time to test my patience. 🙂


Related articles:
Homemade doughnuts with plum jam (http://landofbreadandhoney.wordpress.com)
Glazed Yeast Doughnuts (http://sweetrevelations.wordpress.com)
Mini rainbow vanilla bean donuts (http://justbakedbyme.wordpress.com)

Surprised to be Nominated

When I opened my blog this morning, I was so surprised to see one of my notifications that I am nominated for the Kreativ Blogger Award. From the start, I am so grateful for the people (especially my fellow bloggers) who appreciate my posts. It’s so nice to know that people love the stuffs I post on my blog.

I would like to thank the most creative blogger I’ve ever seen on WordPress – rabbitcancook – for nominating me for this award. For a first timer like me, happiness is not enough to describe how I feel right now. 😀

kreativ-blogger1 (2)

Kreativ Blogger Award


1  Visit and thank the blogger who nominated you.
2  Acknowledge that blogger on your blog and link back.
3  Share 7 random interesting things about yourself.
4  Nominate 7  Kreativ Bloggers for the award, provide a link to their blogs in your post, and notify them on their   blogs.
5  Copy and paste the award somewhere on your blog.


  1. I could cook/bake for 10 hours straight if there are parties or gatherings.
  2. I love bags and slippers. And rings, like I could put ring on every finger, haha.
  3. I love collecting kitchen wares (plates, mugs, bowls, baking pans and sort of things like that) even when the pantry is bursting with stuffs. When asked what I wanted on my birthday, I always say “something I could put in the kitchen”. I always dreamed of having a Kitchen Aid even if I really don’t need it.
  4. Winnie the Pooh and Friends are my favorite cartoon characters.
  5. I cry every time I watch cartoon movies. It’s just that they always touch my heart that “real people” in “real movies” can’t.
  6. I could spend hours in a small or big grocery store. Even if I go to that grocery store every week, I’d still spend hours checking everything they have.
  7. I have this very strong admiration for flowers that I sometimes cry when I see flowers (especially roses). Before, when asked “Chocolates or Flowers?” I always say flowers. I love receiving a flower but I’ve read something about them – “Love is admiration, not possession. So, if you like flowers, you don’t have to pick them; let them stay on their plots because you know that’s where they should belong.”

Sorry, I think that was long! 😀 Anyway, here’s my nominations for the Kreativ Blogger Award:

Happy baking, cooking and blogging! 🙂

Mocha Cupcakes with Mocha Fudge Frosting

I love anything mocha-flavored – cakes, cupcakes, muffins, frosting, iced mocha, mocha coffee, ice cream… ANYTHING. I am so not into super sweet baked goodies or even in chocolates – I want the dark ones.

Why am I talking about MOCHA? Because today, what I am going to post is MOCHA Cupcakes with MOCHA Fudge Frosting. Hmmm… isn’t that yummy?

thenotsocreativecook.wordpress.com-Mocha Cupcake

Okay, I got the cupcakes recipe from Brown Eyed Baker and the frosting from no other than, Laura Vitale. I also have used this frosting for how many times – with the cakes and cupcakes. This is my favorite mocha fudge frosting. 🙂

 Now for the recipe…

Mocha Cupcakes with Mocha Fudge Frosting

  • Servings: 12
  • Difficulty: easy
  • Print

Mocha Cupcakes Recipe


  • ½ cup strong brewed coffee
  • 1½ tsp espresso powder
  • 1 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter, unsalted, softened
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 1 egg, room temperature
  • ½ cup whole milk
  • 1 tsp vanilla extract


  1. Preheat oven to 350 F. Line 12 muffin tins with paper liners. Set aside.
  2. Dissolve espresso powder into the brewed coffee. Set aside and let cool to room temperature.
  3. In a bowl, mix flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  4. In another bowl, beat sugars and butter until fluffy (about 2-3 minutes). Add egg and beat until just combined.
  5. In another bowl or jug, mix milk, brewed coffee mixture and vanilla.
  6. Slowly add the flour to the #4 mixture, alternating with the coffee mixture and ending with the coffee mixture.
  7. Divide the batter between the 12 paper liners.
  8. Bake for 17-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
  9. Cool completely before frosting the cupcakes.

Source recipe: Mocha Cupcakes with Espresso Buttercream Frosting by Brown Eyed Baker

Mocha Fudge Frosting Recipe


  • ½ cup whipping cream
  • 4 tbsp butter, unsalted
  • 2 tbsp light corn syrup
  • 1 tsp espresso powder
  • 8 oz semi-sweet chocolate chips or dark chocolate


  1. In a heatproof bowl, add the chocolate chips. Set aside.
  2. In a small sauce pan, add whipping cream, butter, corn syrup and espresso powder. In a low heat, heat until just boiling point. (Remove the pan when you see bubbles forming at the sides.)
  3. Pour the mixture over the chocolate chips, making sure to entirely cover the chocolate chips. Do not mix just now. Wait for two mimnutes and whisk until all chocolate chips are melted and the frosting is glossy.
  4. Pipe onto your cupcakes.

Source recipe: Mocha Fudge Frosting by Laura in the Kitchen

I didn’t use the frosting from the Brown Eyed Baker recipe because my butter is not enough. 😦 Well, just in case you’re wondering. But I promised myself I’m going to bake this again with its frosting. And that would be soon. 😀

But this one is just so good! They didn’t last that long. 🙂 As I said, I love anything MOCHA!

Filipino Egg Pie

…almost perfect Egg Pie

The verdict first: The filling is perfect. The pie crust is perfect. 

but why the-almost-perfect Egg Pie?

I am not expert in designing the edges. Yes, just the design… Other than that, EVERYTHING IS PERFECT.


I’ve been waiting to try this recipe but I was not confident enough that it will turn out perfectly. First, because it’s my first time to make a pie crust. And second, because I was afraid that the oven will not set the correct temperature. In the instruction #2 in baking the pie, you will see that it should be adjusted from 350 degrees F to 325 after the first 15 minutes of baking. I was like O_O “how will I know that the temperature is in 325 degrees F knowing that the oven at home is not digital?” I only use oven thermometer – I can start with the 350 degrees F but I don’t know how I will decrease the temperature to 325 considering that the oven temperature either increases or decreases during baking time. What I did was, I put the baking pan inside the oven at 350 degrees F and adjusted it at a lesser mark and continued baking as per the instruction. After 45 minutes, I doubted that the filling is cooked so I turned off the heat and I left the pie inside the oven for 10-15 minutes. After that, I removed it from the oven and waited for it to cool completely.

And yes, my decision to leave it inside the oven with the heat turned off was right. I will never have to buy Egg Pie from any resto or bakeries ever again! 🙂


I don’t usually eat the pie crust but this is just so good that I can’t leave anything on the plate. 😀


I had remaining crust and filling that I just had to make these cutie-Pies!


Filipino Egg Pie


For the crust:

  • 2 ½ cups all-purpose flour
  • 3 tbsp sugar
  • ½ tsp salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ¼ cup cold water

For the filling:

  • 1  12oz. can evaporated milk
  • 3 eggs
  • 1 egg white
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup sugar


For the crust:

  1. In a mixing bowl, mix flour, sugar and salt. Mix well. Add cold butter and mix using your clean hands or a pastry mixer.
  2. While mixing, slowly add the cold water until you get a crumbly texture.
  3. Shape the dough into a large ball and keep in the fridge for 30 minutes.
  4. Sprinkle flour on your work surface and roll the dough into 1/4 inch thickness using a rolling pin. Shape the dough into a disk that can fit a 9-inch pie dish or round baking pan.
  5. Arrange the flattened dough on top of the baking pan and cut the extra edge using kitchen scissors.
  6. Crimp the edges using your fingers or with a fork. Keep in the fridge while doing the filling.

For the filling:

  1. Place your evaporated milk in a heatproof bowl and heat in the microwave for one minute. Set aside.
  2. In a large bowl, whisk 3 eggs and egg yolk.
  3. While whisking, add sugar and vanilla extract. Whisk until just combined.
  4. Add the heated evaporated milk and mix well. Set aside.
  5. In a separate bowl, beat the egg white using electric mixer until soft peaks.
  6. Gently fold the egg white to the previous mixture.
  7. Fold the beaten egg white into the mixture.   

Baking the Pie:

  1. Preheat oven to 350 F. Remove the pie crust from the fridge and pour the filling onto it.
  2. Bake for 15 minutes at 350 F then lower the heat to 325 F and continue baking for 40 to 45 minutes or until a toothpick inserted in the filling comes out clean.
  3. Remove the egg pie from oven and allow to cool down.

Source recipe: Egg Pie by Pinay Cooking Corner