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Home style stuff bread perfect for BF (breakfast) #kitchenstadium

#breakfast #wheatbun

Smorse-ified merienda #roastedmarshmallow #grahamcrackers #kitchenstadium

Let's pop the Sea grapes! #lato #rawisgood #seaweedsalad #kitchenstadium

Recipe by daughn prepared by moi! Fish fillet in blackbeans and mustard sauce

#kitchenstadium #greens #fish #blackbeans

One of our fave goohlay (veggie) Mustard Greens, Mustasa, Mostaza #kitchenstadium

Tinola with a twist! #tomato #comfortfood #rainydays Cooked by #hubbycheffy daughn 💑🍲🍃

Manic Monday Paella in a jiffy ♨⌚👌 #30minscooking #kitchenstadium

daughn

Home made cappuccino #HouseCoffee #ReubenBrews #WakeUp#PhotoGrid

Greens over grey days #frenchoakleaves #lettuce #organic

happiness misua Ü

Crispy Stuffed Squid I was thinking of a some-sort-of elegant, yet simple and affordable sumptuous viand for the holy week last April. Luckily, I had a chance to dine with my colleagues in a fancy restaurant and saw a picture of this meal. So I thought of preparing it. Ingredients: 1 kg Squid (the regular 4-inch sized) Flour, Salt, an egg and toothpicks For the filling: Potatoes, carrots, bell pepper (red or green) A can of tuna flakes in water Onion, garlic Preparation: Clean the squid. Remove the insides - the bag that contains the black juice and that little transparent sword-like spine (or whatever you call it), and skin them. Yes, remove the placenta-like skin around their bodies to allow the batter to stick to them. Set aside. The batter: In a mixing bowl, mix flour and egg. Add a pinch of salt and pepper. Set aside. The filling: Slice carrots and potatoes into small cubes. about a centimeter wide. Slice bell peppers into squares about the same size as the potatoes/carrots. Finely chop onion and garlic (a piece, and a clove will do) Drain the water from the tuna can. Heat sauce pan. Add oil. Fry potatoes and carrots. Add garlic and onion. Mix. When potatoes and carrots are kinda soft and chewy (?), add tuna. Mix. Add the bell pepper after a few minutes. Sprinkle a dash of salt and pepper.. Remove from heat. Remove squid heads (which should've been since you cleaned them) Fill each squid with the tuna mixture. Using toothpicks, attach the heads back to their bodies. Roll each squid on the batter mixture. Heat sauce pan and oil for deep frying. On a plate (or a clean piece of paper) place some flour. After rubbing squid with batter mixture, roll them over with dry flour just before deep frying them. Remove when golden brown. Serve hot. *see serving suggestion

The Crab Curry Regular sized red crabs cooked in special seafood sauce and coconut milk. Best served hot and eaten without the aid of spoons nor forks. Warning: high in cholesterol and could trigger hypertension. do not consume with beer and/or liquor. Ingredients: about eight pieces regular-sized red crabs 1 can/pouch/box of coconut milk curry powder, a dash of salt, a pinch/dash of ground black pepper Finely chopped onion (small piece) and a clove of garlic Ginger 1 kg special seafood sauce (a mixture of secret ingredients) available in Zamboanga City. Preparation: Leave crabs (while tied) in freezer until lifeless (sorry, it may be cruel, but that's just how it goes) Place grabs in casserole with water and bring to a boil, until crabs turn red. Drain the water and set aside. Grate a piece of ginger (about half the size of your thumb, depending on your chili tolerance) In a sauce pan, heat oil. Saute garlic, then onion, then ginger. Mix curry powder for couple of minutes. Add coconut milk, some salt, and black ground pepper. Simmer for a minute then add the crabs. Bring to a boil. Add the special seafood sauce. Mix well, and let boil. Simmer for a couple more minutes. Garnish with some steamed broccoli and onion leaves Serve hot *See serving suggestion

jelly snacks in summer breeze. Mix and warm gelatin (lychee flavor), milk and a lil sugar, then add leftover colored/flavored jellies. Let it chill. "tahda'! an awesome dessert.

Polly wants some crackers.

Taho is the famous Filipino term for this dessert. My kid's favorite healthy snack. It is based with the protein rich soybean. This dessert is an all time favorite of Asians, especially Filipinos. Folks have made it in many different ways but we love the conventional way that the suki ( trustworthy vendor) prepares.

Crispy Tofu Tempura served with Red Cabbage Coleslaw Ingredients: Tofu Firm or extra firm Tofu, Tempura batter mix, Kikoman Soy sauce, Canola Oil or any type of frying oil Red Cabbage Coleslaw medium red cabbage, carrots, green finger pepper, apple(*optional to make it sweeter than using sugar), olive oil, white vinegar, mayonaise, black pepper, garlic Preparations Tofu +Cut tofu into preferred shape +Dip into kikoman soy sauce and toss gently to the batter mix to coat the tofu well +In a large skillet, heat the oil over medium heat and add the tofu. Cook for 4 to 6 minutes, turning occasionally, until golden brown and lightly crispy. Coleslaw Thinly slice medium red cabbage, carrots, green finger pepper, apple. Combine in a large mixing bowl. In a small bowl combine oil,white vinegar,mayo, garlic and pepper. Pour dressing over vegetables; mix well. Refrigerate to blend flavours. Leftovers will keep a couple days in the fridge. Bon Appetit!

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