Cellophane Noodle Soup with Fish and Squid Balls

I had my migraine for almost two weeks. The trigger? I don’t have any idea.

I have many triggers like cream cheese and oily foods; strong scent of perfume or not so-good strong scent; too much exposure to light; and lack of sleep. From those I have given, I think the one that triggered my migraine is lack of sleep. I sometimes sleep early (but mostly late) and wake up in the middle of the night and sometimes I stay awake for one hour to three hours. No matter how late I go to sleep, I wake up at 7:30 AM (sometimes earlier) and hard for me to sleep again. So I get migraine that lasts for one day and sometimes lasts for two weeks. It doesn’t happen all the time but when it happens? BOOM! It’s like I’ve been carrying loads of something on my head. Sometimes I can eat well and sometimes not. Thus, a soup like this is good for this migraine girl.

This cellophane noodles or Sotanghon (as we call it) stayed in the noodle storage box for months. I’ve forgotten about it because I have not checked that box for a long time. So when I saw it, I took it out from the box and put it somewhere where I can see it everyday to remember that I have to make use of it. It’s not going to expire soon but I just want to get rid of it. Days had passed and the noodles stayed at the top of the fridge, still have not made up my mind. I was actually thinking of a soup but I was not sure what soup do I want. I went to a grocery store to buy something and I saw the frozen squid balls and fish balls and grabbed one of each, planning to put them on the soup. When I came home, I decided to make a soup, unsure if it will be a success or a big failure.


Cellophane Noodle Soup with Fish and Squid Balls


  • 2 tbsp chopped onion
  • 1 tbsp chopped garlic
  • 10 fish balls + 10 squid balls
  • 2 tsp roasted chili paste
  • 55 grams cellophane noodles
  • 1 cup carrots, julienned
  • 5 cups water (plus another 2 cups for soaking the noodles)
  • Medium or hard-boiled eggs
  • Salt and pepper, to taste
  • Spring onions
  • Cooking oil


  1. Soak the noodles in 2 cups of water and set aside until ready to use.
  2. In a high heat, sauté garlic and onion in oil.
  3. Reduce the heat to medium, add fish and squid balls. Add roasted chili paste and water. Simmer for 15 minutes.
  4. Remove the water from the soaked noodles and add the noodles to the pan. Also, add in carrots. Simmer for 5 minutes. Add salt and pepper according to your taste.
  5. Remove from heat and garnish with spring onions and boiled eggs to serve.

This soup may not possess a very beautiful color nor has varieties of veggies but this is just my kind of soup for the day – simple and yummy! I thank the cellophane noodle that has been hiding for months. If not for that, I may not have discovered this delectable dish. 🙂 Yes, this soup was delicious! And of course, I am planning to make it again.

P.S. Sorry for the reflection of the light in the photo as this was taken at night and I cannot get a good shot without the light on the soup.

AWARD: September 2013

It’s been five months and two days since I started my blog and I am very much happy with the feedbacks, likes and comments made. I enjoy every conversation I have and I love commenting on other’s posts. I love to chat and I don’t mind chatting with you the whole day or I don’t mind waking up in the middle of the night to reply comments. Yes, I do that! That’s how I love this family.  We might not be related or might not see each other, but I consider everyone as my family. 🙂 It feels so amazing the people you actually ‘meet’ in the cyber world could actually inspire you a lot to be who wanted to be and encourage you to follow your desires.


Anyway, let’s go to the post. It’s just that… I AM SO HAPPY!! 😀

I would like to thank Dimple of shivaaydelights for passing me this very beautiful award and for considering me as one of her family members. I am so honored. 

For the questions:

What is your favourite quote?
It is not length of life, but depth of life. (Ssssh! I just searched it a while ago; I cannot think of one.)

Who is your favourite author?
Asking me who’s my favourite author is like asking me what is my favourite food; so I don’t think I could name one. But I can name some like Rick Riordan, Tahereh Mafi and Mitch Albom.

What song has a lot of sentimental value for you?
No One Else Comes Close by Joe.

If you had to name one essential beauty product, what would it be?
I don’t usually use beauty products except for facial cleanser. I am not fond of putting anything on my face.

Do you prefer the countryside or city?
Country side is perfect. I can imagine the beautiful view from the kitchen window.

What is the saddest film you have ever watched?
I have watched many, but for now it will be My Sister’s Keeper.

If your house was on fire, what three items would you save?
I always dreamed of me on a situation like the world is going to end, fire, and earthquake… and there’s one thing I always bring with me – my prayer mat/rug. So, I would say my prayer mat/rug, my mobile and my bag (that includes everything inside).

What is your favourite season of the year and why?
In the Philippines, we don’t have any season other than hot and cold. So, I prefer cold (but not rainy, please!).

If you could do any job in the world what would it be?
I want to be an Assistant Chef in a restaurant that serves international foods.

Everyone has something that comforts them when they are ill, what is it that makes you feel better?
Mmm, how do you define ill? When my migraine attacks (that’s the only thing that makes me sick), I would love to go to a bookshop and be surrounded by books or you can bring me to a HUGE grocery store where I can spend hours checking everything they have or you can bring me out to dine. Or… you can just give me a box of brownies and a coffee-flavored ice cream (or anything but not sweet). Too many, huh?

For the WordPress Family award, I nominate the following blogs:











These people are amazing that they always find time to drop good comments and really find time to get in touch. I would like to mention Liz of myfavouritepastime and thank her for not missing to visit my blog when I visit hers. She is my top commenter, by the way. 😀 Also, to Fae of fae-magazine for offering her assistance if I needed help and for the comments she had made that always make my day; to Rabbit of rabbitcancook for recognizing me and gave me the first award.

Thank you, thank you to everyone. Your likes, comments and thoughts are much appreciated. And I am glad to be a part of this beautiful family.

So, to participate, I will be asking the same questions above, copy the logo of the WordPress Family Award and link back to the one who nominated you. Nominate other family members and notify them on their blogs. 

I always love receiving awards and passing them to others. So I hope you enjoy this award as much as I did. 

Brazo de Mercedes

A sheet of meringue from the egg whites and a tasty custard filling from the egg yolks, which makes them like a jelly/Swiss roll.


Aside from Mocha Cake, this dessert has been my favorite for a long time. I am not a fan of a very sweet cake but this really is an exemption. Although this is sweet, the meringue and the custard are so perfect together – match made in heaven as they say. 😉

When I was not yet into baking, I usually buy from sweets shop. When I started baking, I was so hesitant to try this because I was afraid that I can’t do the rolling perfectly. To be honest, the first try was not perfect at all. I meant the taste was perfect but the rolling was a failure. Well, not a total failure; there was a crack on the top of the meringue. The second one was the same. The third one was still the same.

One day, friends visited me at home and I offered them this dessert. They said it was great and they were so amazed because I knew how to make this very delicious dessert. And let me say that this dessert is highly requested! 😉


I am so thankful to Vanjo Merano of Panlasang Pinoy for having a video on this. Because of that, I have ‘mastered’ how to make this divine Brazo de Mercedes.

Brazo de Mercedes


  • 10 egg yolks
  • 10 egg whites
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 3/4 cup white sugar
  • 6 tbsp powdered sugar, you may need more
  • 1 396g (14 oz) can condensed milk


  1. Preheat the oven to 350 F. Line a rectangular baking sheet with parchment paper and lightly grease. Set aside.
  2. In a bowl, combine egg whites and cream of tartar. Using an electric mixer, beat together until soft peaks form.
  3. Gradually add the sugar while continue beating until stiff peak.
  4. Using a spatula, spread the meringue evenly on top of the greased parchment paper.
  5. Bake for 20-22 minutes or until the color of the top of the meringue turns light to medium brown.
  6. When done, remove from the oven and set aside to cool down.

Meanwhile, make the filling.

  1. In a small cooking pot, combine egg yolks and condensed milk. Turn the heat to low-medium and cook until thick, making sure to stir it continuously to avoid burning the filling.
  2. When done, add the vanilla extract to the filling. Mix until combined. Remove the pan from the heat and set aside to cool down and until ready to use.


(Make sure to let your meringue to cool down before putting the filling.)

  1. Sprinkle powdered sugar on top of the meringue, making sure that everything is covered.
  2. On top of the meringue with powdered sugar, place a parchment paper. On top of the parchment paper, place another baking sheet similar to the size of the one on the bottom (or larger). (You will now have the meringue in between two baking sheets.
  3. Carefully flip the meringue. So now, you will have the meringue upside down (the one with powdered sugar at the bottom).
  4. At the top, you will now see the meringue with the parchment paper sticking to it. Carefully remove the parchment paper. Spread the filling evenly.
  5. With the longest side in front of you, roll the meringue away from you to form a log. (It’s like you are making a swiss roll.) I roll the meringue with the parchment paper attached so I won’t crack the meringue, then carefully remove them when the rolling is done. Make sure you don’t include the parchment paper with the filling. 😀
  6. Transfer to a serving plate. Serve cold.

Source recipe: Brazo de Mercedes by Panlasang Pinoy


This can be served as dessert or snack. I bake this from time to time and I always fall in love with this and I every time I take a bite, I always feel proud of myself. 😉

If you’re wondering about this Mocha Cake I always talk about, it is a Filipino version of coffee cake and I will do a post about it next month, hopefully.

Thank you for being with me as I celebrate my blog’s 5th month.

Have a nice week ahead to everyone.

Linking up to Sunday Sweets


French Almond Cake

This has been waiting to be posted on this blog for almost two months now. I still have a lot to post but I don’t know which one should be next to the other. If I can remember it correctly, the time I baked this was the time when I wanted to finish all the chopped almonds I have.

The name of the cake was intriguing to me so I chose this among the other recipes I’ve found. The main problem I had is that I didn’t know if the measurements of the ingredients were correct. I meant how I measured the ingredients. The kitchen scale I have is not digital so it was difficult to determine if I used more or less of the ingredients required. Although I was not confident enough at the start, that didn’t hold me back from trying this recipe.

French Almond Cake Recipe


  • 90g ground almonds
  • 40g self-raising flour*
  • 110g unsalted butter, softened
  • 120g white sugar
  • 3 large eggs, beaten
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • Chocolate icing (recipe below)
  • Shaved/grated chocolate


  1. Preheat oven to 350 F. Grease round 8-inch baking pan. Line the bottom with parchment paper. Set aside.
  2. In a bowl, mix ground almonds and flour. Set aside.
  3. In another bowl, mix butter and sugar. Add milk, eggs, vanilla extract. Add in dry ingredients.
  4. Pour the batter into prepared pan. Cover with aluminum foil and bake for 20 minutes. After 20 minutes, remove the cover and continue baking for another 10-15 minutes or until a toothpick inserted in the middle comes out clean.
  5. Remove the baking pan from the oven and let the cake stay in the pan for 5 minutes.
  6. Run a thin knife around the edges and transfer to a wire rack to cool.
  7. Cover with chocolate icing and top with shaved or grated chocolate.


* If you don’t have self-raising flour, substitute with 40g plain flour, 1/2 teaspoon baking powder and a pinch of salt

For the Icing:


  • 2 ounces semisweet baking chocolate
  • 1 ½ tbsp coffee dissolved in 2 tbsp hot water
  • 5 tbsp unsalted butter


  1. Place the coffee mixture and the chocolate in a heatproof bowl. Place over a pot of simmering water. Heat until chocolate is melted. (Make sure that the water doesn’t touch the bottom of the bowl.)
  2.  Lift the bowl of chocolate and coffee mixture and add in butter a tablespoon at a time. Place your bowl over water with ice and mix the mixture until cooled to spreading consistency.
  3. Spread the icing over your cake using an offset spatula. Add shaved/grated chocolate over your icing.

Note: You can just dust the top with powdered sugar instead of using chocolate icing. Or you can top the cake with whatever frosting/icing you fancy.

Source recipe: French Almond Cake by Happy Home Baking


As you can see, it is very noticeable that the thickness of the source recipe is different from mine. I almost burnt the top of the cake so I decided to put an icing on it.

No matter how the cake looked like, the finished product was so GOOD!! I promised myself I’ll bake this again and try to do something about the measurements. 🙂

I will let you know, for sure.

BULANGLANG: A Filipino Vegetable Dish

Pronounced as ‘Bu-lang-lang’.

Before I knew that this dish really exists in Philippines, this has been a part of our table for as long as I can remember. I thought that my Mom just got bored with all the dishes with coconut milk so she came up with this idea. It’s been a long time since I have not eaten this dish. There was a time that I was the one who got tired of dishes with coconut milk as I have been eating the same for how many weeks – I meant dishes with coconut milk. When I went out to buy some vegetables for dinner, the dish that my Mom used to cook suddenly appeared in my head. Still, I was not aware that this dish has a name. I bought the vegetables I wanted and some fish to be fried.


It was funny that when I came across Google to find some Filipino dishes, I found an image almost the same as the dish I cooked. I clicked on it and that’s when I found out about Bulanglang.

Bulanglang Recipe (Vegetable Dish with Clear Soup)


  • 2 cups squash, sliced
  • 1 cup eggplant, sliced
  • 1 cup long beans, sliced
  • 4 large tomatoes, sliced into wedges
  • 1 large onion, sliced into wedges
  • 3 thumb-size ginger, sliced
  • 1 cup greens ( you may use Moringa leaves), I used water spinach
  • 4 to 6 cups water
  • 2 tsp salt or to taste
  • Fried fish and cooked white rice


  1. Put all ingredients in a large pot and let all vegetables cook for 10 minutes or until all are tender.
  2. Do some taste test and you’re done.
  3. Serve with fried fish and white rice.

Please note that the cooking time will depend on how large or small you cut your vegetables. Make sure they are not overcooked. You can also add other vegetable of your choice like Okra and Luffa. I just used the veggies mentioned above because those are really my favorite veggies when cooking vegetables with soup or coconut milk. 



This dish looks very simple and easy to cook; but it’s so delicious and healthy as well. This goes very well with white rice and fried fish… and let me mention that the best fish, personally, is fried King Fish. So bad that when I decided to take a photo and put it on my blog, there was no available King Fish and instead bought another fish. Nonetheless, I still loved my very delicious meal. I even cooked another batch after this! 🙂

Hope you could try this and let me know. Enjoy the rest of the weekend! 🙂

‘Mix Anything’ Shortbread Cookies

When I was just starting to bake, I didn’t have any idea that baking would be so close to my heart as cooking. In fact, I have lots of recipes for baking than cooking. 😀

As a cook and a baker, it would be so great if you could come up with an idea of making your own recipe. Well, that applies to me, to be specific. There are recipes in my head for a few weeks now but I have not written them down. I think I’ve already forgotten some of them. I came up with the idea of making my own recipe of cookies and muffins, but I am hesitant to start as I may not get a good result. These recipes I am talking about are not like the first recipes in the entire universe but at least, I will be proud to say that I just came up with all the measurements and everything. As a person who is not confident enough with her baking, I will very be proud of that.

A few weeks ago, I was cleaning up the pantry including food storage boxes and checked for some stocks that need to be used. Luckily, I only found few, including the Pods with Snickers I bought at Duty Free. As I’ve said before in some of my previous posts, I tend to buy more when in a shop where I know I could not come back that often and those chocolates? I could not find them at my local grocery store, so I did buy more.


Pods with Snickers (or Snickers Pods) has been staying in my food storage box for months. It’s not that I don’t like it but I was expecting a Snickers taste, but I failed. I found the peanut butter overpowered the chocolate and call me weird, but I am not really a fan of peanut butter, unless you mix it with something else. So, I thought what on earth should I do with that whole pack of chocolate?! I just came up with the idea of putting them on cookies. So, I may say that this is one of the signs that I am now confident enough with my baking skills. Of course, I already had an idea what are the ingredients needed for baking cookies but I still have to deal with the measurements. I wrote down the measurements and the ingredients I needed and finally made the cookies with my heart beating fast. 😀

‘Mix Anything’ Shortbread Cookies


  • 1 ½ cup all purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • ½ cup butter, softened to room temperature
  • 3 tbsp all-vegetable shortening
  • 1 tsp vanilla extract
  • 1 ½ cup Pods with Snickers, cut into tiny pieces (or chocolate chunks, nuts, chocolate chips…)


  1. Preheat your oven to 375. Prepare a baking sheet with wax or parchment paper, set aside.
  2. In a small bowl, mix all purpose flour, salt, baking powder, cocoa powder and set aside.
  3. In a large bowl, mix shortening, butter and sugar. Using a hand mixer or stand mixer or a whisk, beat until well combined.
  4. Add egg and vanilla extract. Mix.
  5. Add the flour mixture and mix until well combined.
  6. Add Pods with Snickers and mix but do not over mix.
  7. Take out about 1 ½ tbsp of the cookie batter and shape into a ball. Put 8 balls in a baking sheet or pan with gaps in between and flatten them slightly with a fork or just your fingers.
  8. Bake for 11 minutes. Remove from the oven and let the cookies stay on the baking pan for 2 minutes and transfer to a cooling rack to cool a bit.

The verdict?

Two thumbs up for these cookies!!! Where do I find a dancing icon? 😀


The cookies were not chewy; they were like flaky cookies. They were flaky but soft cookies. I’ve eaten five cookies in one sitting only. And to tell the truth, that was after I’ve eaten my rice with of course, the main dish and some spring rolls. And whoa! I’ve eaten five of these cookies! These cookies must have been really good!! And I can say that I am more proud of myself. Dancing icon again, please! 😀

These cookies should originally be called Pods with Snickers Shortbread Cookies but it came to my thinking that anything could be mixed with the batter, like what I’ve mentioned above. I think even dried fruits will do. The Snickers Pods inside the cookies were so chunky that I loved it so much!!!

So, if ever you would like to try this recipe, please let me know how did it turn out. 🙂


This is my 50th recipe post (if I am not mistaken) and I am so happy that thenotsocreativecook has shared fifty recipes, and still counting.
Thank you, Friends, for the never ending support, likes and comments. You are the reason why this blog is still alive! 🙂