How to make: Kwek-Kwek

Kwek-kwek or dragon ball is one of the most popular Filipino street foods. They are bright orange battered and deep-fried hard boiled eggs that are served with a vinegar dipping sauce.

When we crave for some, here’s how we do it at home. ๐Ÿ˜Š


12 hard boiled chicken eggs or 2 dozens quail eggs

1- 1/2 cups + 1/2 cup all purpose flour

1/2 cup cornstarch

1- 1/3  cups water

Few drops of red and yellow food color

Salt + pepper

Cooking oil for deep frying


1. Boil eggs for 15 minutes. Peel off shell and set aside. 

2. Whisk together 1- 1/2 cups flour, cornstarch, water, food color and salt + pepper to taste. Batter should be smooth and thick. 

3. Dredge the eggs with flour using the remaining 1/2 cup. 

4. Drop eggs to the thick batter and coat them using 2 spoons. 

5. Carefully drop coated eggs one by one into a pre heated pan with cooking oil to deep fry. Do not overcrowd. Make sure there’s room to roll eggs into the oil to maintain it’s form. 

6. Cook until coating is crisp. Let excess oil drip using a colander or paper towel. 


Combine apple cider vinegar or any vinegar of choice + salt, pepper, sugar & chillies. 

Enjoy! ๐Ÿ˜Š

How to cook: Spicy Ginger-Garlic Shrimpsย 

My hubby and I love to cook…and eat!ย Here’s one of his specialties and he’d like to share the recipe with all of you. ๐Ÿ˜Š

Jupi’s Spicy Ginger-Garlic Shrimps

Season 1 lb. (about 1/2 kilo) of shrimps with salt, pepper, chili powder, paprika and ginger juice*. Marinate for 15-20 minutes.*For the ginger juice: grate a palm sized ginger, extract juice and set aside. This step will make the dish more flavorful. Add half of the ginger juice to the shrimp marinade. Toast the ginger pulp until light golden brown then set aside.Finely chop 1 head of garlic then saute in 1/4 c butter and a tablespoon of olive oil. Sprinkle 2 tsps of flour. Whisk until combined. Add a little more salt and chili powder + sugar. Add 2-3 tablespoons of water or clear soda. My hubby put sake for a more distinctly flavored sauce. Add shrimps. Cook until they change in color. Do not overcook. Add remaining ginger juice. Continue cooking until shrimps are fully coated with sauce. Sprinkle toasted ginger pulp on top.ย Happy cooking and eating! ย ๐Ÿ’•

How to cook: Baked Crispy Pata (Pork Leg)

Everyone loves crispy pata, but think of it in a baked-not-fried option…no oil since it is cooked in the oven plus there are no splatters to worry about either…oh what a perfect culinary pleasure!!!๐Ÿ‘Œ

How do you cook crispy pata with less guilt? Here’s how:


1 whole pata
Bay leaves
Freshly cracked peppercorns
Fish sauce or salt to taste
Cane vinegar

Start by boiling pata in a strong tasting brine using the ingredients mentioned above then simmer for an hour or until fork tender. Drain and wipe off excess liquid using paper towel. Bake at 250 degrees celcius for 45 minutes. Cooking time depends on the size of your meat and your oven’s temperature setting, so continue baking until skin is evenly browned and crisp.๐Ÿ˜‹


It is crunchy on the outside and tender juicy inside, just as good as fried, promise! You have to try this recipe to believe. You may never go back to frying your favorites again.

Elaine’s note: Fork tender means your fork should be able to slip in like butter, and you should be able to easily tear a piece of the meat away from the rest of the braise.๐Ÿ˜˜๐Ÿ’‹

If you enjoy this recipe and this test kitchen, please be sure to share your good news with us and others. I welcome your comments, as well as your own recipes and kitchen tips. As our test kitchen grows and reaches a lot of households, I hope to provide an even stronger community of support, reflection, and shared blessings. Greetings of peace and love to you all.๐Ÿ’‹๐Ÿ’ž

The Chinoy (Chinese-Pinoy) in Me

Hello family and friends from all over the world. Welcome to my small kitchen. ๐Ÿ˜Š

Do you love spring rolls or egg rolls (fried or fresh lumpia) as much as I do? My mama makes the best lumpia! She makes sure she gets my Papa’s and all of us her children’s two thumbs up, (a total of 16 thumbs) everytime! My Chinese grandmother (my dear Amah, Ng Meh) cooked lots of delicious and authentic Chinese cuisine that we all loved. My Filipina grandmother (my dear Lola Fely) had her own spotlight in the kitchen too. My Mama wants us to taste the best of both worlds. Now, it’s my time to make my own family experience the flavors of different generations combine into new forms to make traditional food of the past, present and future.

Original Filipino lumpia uses heart of a coconut tree (ubod). Our recipe uses mongo sprouts (togue) and other veggies readily available in the market, stir fried, wrapped and rolled in a homemade egg wrapper, drizzled with thick peanut-garlic sauce and topped with lots of crushed peanuts!

Did I hear you say, YUM? Then you must give this recipe a try. ๐Ÿ˜Š


LUMPIA SARIWA (Vegetable Egg Rolls with Peanut-Garlic Sauce)


Ingredients :
2 large eggs
1/2 cup cornstarch
1/2 cup all purpose flour
1-1/4 cup water
1 tsp. salt
1 tsp. oil

Beat eggs until frothy. Dilute cornstarch and flour with water. Add cornstarch-flour solution, salt and oil to eggs. Mix well. Heat a nonstick pan on medium low heat. Brush with a little cooking oil. Give a quick stir then pour batter into pan using a small laddle. Tilt the pan in a rotating manner to spread the batter evenly to make a thin pancake-like wrapper. Cook until the sides separate from the pan. Repeat procedure for all the batter. Monitor the heat. The skillet is too hot if bubbles appear on the wrapper while cooking, maintain the low temperature. Makes about 15 wrappers.


1 head medium size cabbage
2 big carrots
2 bunches of green beans
1/2 kilo mongo sprouts
3 cloves of garlic, minced
1 medium size red onion, chopped
Fish sauce to taste
Black pepper
Vegetable oil
Sesame oil

Chop cabbage, carrots and green beans in thin strips. Set aside. Saute garlic and onion in vegetable oil. Toss in veggies one kind at a time starting with carrots, toss then add cabbage, next beans and lastly the mongo sprouts. Season with fish sauce and pepper to taste. Toss well until cooked. Drizzle some sesame oil. Turn off heat. Drain using a colander, collect the drippings.


Put the collected drippings of veggie stir fry in a heavy saucepan. Add about 3 cups water, soy sauce to taste, dash of pepper, 4 tablespoons brown sugar, 1/4 cup peanut butter (omit sugar if using sweetened peanut butter) and crushed garlic. Taste must be in a sweet, salty, peanutty and garlicky balance. Thicken using cornstarch slurry.

READY TO WRAP & ROLL: Wrap veggies and roll, pour sauce on top then sprinkle with crushed peanuts. Eat as many as you can! Enjoy as much as I do! ๐Ÿ˜‹๐Ÿ’–๐Ÿ‘Œ

Elaine’s note: To thicken a sauce or soup, you need to make a cornstarch slurry, which is a mixture of equal parts cornstarch and water. Dilute cornstarch in water then pour slowly into your sauce over low heat while mixing using a wire whisk. ๐Ÿ‘

My beefy goodness!

“I miss your tapa!”, my craving hubby said yesterday. So, just like a fairy godwifey,ย I whipped up his favorite breakfast meal..tapsilog! Egg, fried rice and everything nice! A beefy goodness on a plate .๐Ÿ’–

His wish is my command… Tada!!!



If you’re a tapa fan like us, you might want to try my version. ๐Ÿ‘Œย 


Elaine’s Beef Tapa

ย You’ll need:

  • thinly sliced sirloin or cut into strips
  • soy sauce
  • freshly ground black pepper
  • lots of minced garlic
  • cooking oil
  • sugar
  • salt


Marinate beef in soy sauce, pepper and a handful of garlic (one handful for every kilo of meat), reserving some for frying later. Leave for 30 minutes. Add a little water and put on low heat, simmer until tender. Drain and set aside. Heat some oil then saute left over garlic, before it nearly turns to light golden brown, add beef and toss until seared. Sprinkle one big pinch of sugar and another big pinch of salt then toss again. Repeat sprinkling of sugar and salt for 3 times or less depending upon your desired tapa taste. Yum, yum yum!


Elaine’s note: You can prepare and tenderize beef days ahead as long as you will store it in the fridge in an airtight container together with the broth/brine to keep it tender and juicy. Drain just right before frying them. ๐Ÿ‘ Enjoy!