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

Ampalaya Mojos ยฎ

My hubby, Jupi, reinvented ampalaya! Instead of the usual sautรฉed ampalaya paired with our fried fish, he made them into crispy chips! Yes, chips! Our kids loved ampalaya even more. ๐Ÿ’š


Core and slice ampalaya thinly. Pat dry using paper towel. Season with salt + pepper and cajun spice. Dip ampalaya slices lightly on scrambled egg, shake to drip off excess egg then dredge into flour + cornstarch mixture. Deep fry until crispy & golden brown. ๐Ÿ’š

Dipping sauce: mayonnaise + catsup + pepper/chili flakes

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’•

Cheesy Broccoli

Do you find it hard to feed your kids healthy? Do they always say no to greens and beans? Well, my secret ingredient is always cheese. My kids never knew their love for broccoli if not because of this recipe. Now, get ready to say cheeeese!


A bunch or more of broccoli flowers  (blanched)

1 tetra brick all purpose cream

1 box (200g) cheese (grated)

1/2 stick butter

6 cloves of garlic
Blanching is cooking by immersing briefly in boiling water until the color is bright green. To avoid overcooking, stop the cooking process by removing them from the boiling water and by dropping them in a bowl filled with icy water, then drain. Arrange them in a baking dish/pan and set aside. 

In a separate pan, melt the butter over low heat. Then, saute finely chopped garlic until light golden brown. Do not burn them. Set aside.

For the cheese sauce: Combine the cream and grated cheese in a sauce pan. Use a wire whisk to continuously stir until smooth and creamy. Season with salt and pepper. Pour the cheese sauce onto the pan of broccoli and put it in your oven, setting the broiler at high heat. Broil until cheese is bubbly and golden. Drizzle garlic buter on top and broil for another 3-5 minutes. Serve while hot. Enjoy! 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

How to cook: Kiam Pung- A Chinese style Paella

Pork asado

  • Porkloin
  • Star anise
  • Soy sauce
  • Pepper
  • Sugar

Slice meat in strips and marinate in soy sauce, pepper, anise and sugar. Simmer until meat is tender and sauce is thick. Remove anise. Set aside.

Stir fried mongo sprouts (togue)

  • 1/2 kilo togue
  • Garlic
  • Onion
  • Salt+pepper to taste

Saute garlic and onion. Add togue and toss until half cooked. Set aside.

Sticky soy rice

  • Cooked rice
  • Oyster sauce
  • Soy sauce

Add oyster sauce and soy sauce to fried rice. Mix until combined.To assemble: Scoop rice in a bowl, then top with togue, asado, adobo peanuts and spring onions.

Lai cha o! 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

How to make: Churros


1 cup water

1/2 cup unsalted butter

2 tablespoons sugar

1/4 teaspoon salt

1 cup all-purpose flour

3 large eggs

Vegetable oil, for deep frying

Confectioners’ sugar or granulated sugar + cinnamon powder, for dusting

Dipping  sauce, optional

In a medium pan, combine water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring until flour comes together, leaving the sides of the pan.

Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.

Heat 4 to 5 inches oil in a large frying pan. Holding pastry bag a few inches above the oil, squeeze out batter, cut off 4-inch lengths with kitchen shears. Fry until golden brown all over, about 4 minutes. Transfer churros to a paper towel-lined plate to drain.

Dust churros with confectioners’ sugar or roll in cinnamon sugar.  Serve immediately with chocolate, peanut butter or caramel dipping sauce.

These personalized churros made my hubby smile! ๐Ÿ˜Š

How to make: Homemade Fruity Ice Cream

My children and I love ice cream! I bet you love it too! Here’s a fool proof, do-it-yourself ice cream recipe that will make you do all flavors using your favorite fruits in season! Yummy and healthier than any store-bought ones. โค๏ธ
Here’s how:

1. Chill 2 tetra packs of all purpose cream overnight or until set. Do not freeze. 

2. Chill fruits.

3. Using your blender, purรฉe fruits, add chilled cream and pulse until double in volume. A stand or hand mixer will make the output better but a blender will do if mixer is not available. 

4. Add condensed milk as sweetener– amount depends on how sweet you want your ice cream to be. I use only 3/4 of a 390 grams can. Blend until well incorporated.

5. Pour in a tub, freeze and enjoy!!!
Here are some flavors we’ve tried and loved:

Avocado ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

And strawberry!! โค๏ธ๐Ÿ“โค๏ธ

Try it soon and let me know how you loved it. ๐Ÿ˜Š

Sweet summer cheers!!! 



How to make: Fluffy Pancakes

Me and my family love pancakes. We enjoy them with butter, slowly melting on top, drizzled with honey or caramel and dusted with cinnamon, best paired with bacon, sausages and hot chocolate! ๐Ÿ˜‹

There are many choices of premixes in the grocery but I assure you, after trying this recipe, you will never pass that aisle ever again. Here’s how I whip our all-time favorite Sunday breakfast. ๐Ÿ™‚ Good morning, pancakes! ๐ŸŒฅโ›…๏ธ๐ŸŒค





1-1/2 cups all-purpose flour

3 tbsp granulated sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1-3/4 cups buttermilk*

1 egg

2 tbsp butter, melted

2 tsp vanilla

1 tbsp canola oil


In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla. Pour over dry ingredients and whisk until combined but still slightly lumpy.

Lightly brush large nonstick skillet or griddle with some of the canola oil. Heat over medium-high heat. Scoop batter onto pan. Spread slightly using the back of your ladle to form pancakes. Cook until bubbles appear on top, about 2 minutes. Flip and cook until bottom is golden brown, about 1 minute.

Elaine’s tips: *For buttermilk substitution, use 1-3/4 cups of fresh milk + 1- 3/4 tablespoons of white vinegar. Stir and let sit for 5 minutes. This will make your pancakes light, fluffy and yummy! ๐Ÿ˜‹

How to cook: White Pasta- Creamy Tuna and Mushroom Pasta


1 kilo spaghetti, cook according to package instructions

2 (250ml) All purpose cream 

1 can evaporated milk

2 small or 1 big tuna in can

1 big can button mushrooms, sliced

Salt + black pepper + cayenne pepper to taste

Fresh basil leaves

Italian oregano



Olive oil


Saute garlic and onion in olive oil. Add tuna in can and mushrooms, set aside brine. Season with salt and pepper. Add cream, milk and mushroom brine. Stir and simmer until bubbly. Sprinkle some cayenne pepper if you want it spicy or use spicy tuna. Serve seperately or toss in spaghetti noodles. Top with parmesan cheese and fresh herbs. Serve with garlic bread.  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

How to make : Hummus

Hummus is a creamy dip from the Middle East and is considered as a clean, healthy food. The main ingredient, chickpeas, member of the legume family, give you protein, good-for-you carbs, and fiber.

Homemade is always better than any store bought food. To make hummus, you’ll need:

1 can chickpeas
1/4 cup Tahini (ground sesame seed paste)*
2-3 cloves garlic
3 Tablepoons or more olive oil
Salt and pepper to taste
2 tsp or juice of half lemon
Cayenne pepper (optional)

Combine all ingredients except olive oil in a food processor or a blender. You can adjust the quantity of the ingredients to taste depending on how strong you want the flavor to be. Pulse to low speed while slowly pouring olive oil. You can always add more as you blend it, but if you add too much, you’ve got a sauce, not a dip. It really depends on how thick you like your hummus. Continue mixing until creamy.

Transfer into a bowl or dipping cup. Drizzle a little bit of olive oil and a dash of cayenne pepper if you like it spicy.


I tried it with a slice of toasted whole wheat bread and fell in love with it. You can also use it as spread or dip for veggie sticks, crackers or pita bread.


*To make Tahini, I used a coffee grinder to puree seseame seeds and olive oil. Pulse until it forms into a paste.

REMINDER: Too much of everything is bad, so portion control is the key. A cup of hummus has 408 calories according to nutritionists.