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March 17, 2023

My Cookie Journey: Four Tried-and-Tested Recipes Through the Years

Over the years, I’ve tried different cookie recipes—from lemon crinkles to oatmeal chocolate chip cookies. Here are my favorite homemade cookie recipes and the stories behind them!

Baking has always been one of my favorite ways to unwind, though I don’t do it as often as I used to. Nowadays, I only buy small packs of ingredients because sayang naman kapag na-expire lang—especially flour, which doesn’t last that long. Still, every now and then, I find myself in the kitchen again, mixing butter, sugar, and flour, and remembering how much I enjoy making something sweet for my family.

Over the years, I’ve tried several cookie recipes—some successful, some experimental, but all memorable. Each one has its own story, from random Pinterest finds to my sons’ school projects. Here are four of my favorite cookie recipes that I’ve baked (and loved!) over the years.

Oatmeal Chocolate Chip Cookies

Last November, my son and his groupmates baked Chocolate Chip Cookies for school. Since I had to buy some ingredients for his share, I ended up with leftovers—so a few months later, sinipag ulit ako magbake!

Before, I often used Betty Crocker instant mixes for Oatmeal Cookies and Oatmeal Chocolate Chip Cookies, which my two boys loved. But last year, I tried baking Oatmeal Chocolate Chip Cookies from scratch, and it was a big hit! We actually prefer the homemade version now.

I found a great recipe from Dessert Now Dinner Later on Pinterest. After one try, I knew it was a keeper!

Ingredients:

1 cup butter, room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 1/2 cups old-fashioned oats
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips

Since I didn’t have vanilla extract and brown sugar, I used only white sugar and dark chocolate chips instead of semi-sweet. The cookies still turned out delicious—soft, chewy, and full of chocolatey oatmeal goodness. They only lasted a week (may pagpipigil pa iyan!).

Lemon Crinkle Cookies (July 2012)

I can’t even remember the last time I made cookies before this—it must’ve been 4 or 5 years earlier when I tried chocolate crinkles. Then one day, I found an award-winning Lemon Crinkle Cookie recipe on Pinterest and decided to give it a try.

In less than 30 minutes, I had my first batch of bright, lemony cookies. They were soft, not too sweet, and bursting with citrus flavor. I thought my husband and son wouldn’t like them (since they didn’t enjoy my calamansi cupcakes), but to my surprise, they loved them!

Lemon Crinkle Cookies Recipe (from LDS Living)

Makes 2–3 dozen

½ cup butter, softened

1 cup granulated sugar

½ tsp vanilla extract

1 egg

1 tsp lemon zest

1 tbsp fresh lemon juice

¼ tsp salt

¼ tsp baking powder

⅛ tsp baking soda

1½ cups all-purpose flour

½ cup powdered sugar

Preheat oven to 350°F. Cream butter and sugar, mix in the wet ingredients, then slowly add the dry ones. Roll dough balls in powdered sugar and bake for 9–11 minutes. The result? Light, refreshing cookies perfect with tea or coffee.

Best-Ever Chewy Chocolate Chip Cookies (September 2012)

After baking The Best Brownies, I decided to try another highly rated Pinterest recipe—Best-Ever Chewy Chocolate Chip Cookies from Apple a Day.

The cookies turned out soft, moist, and perfectly chewy—exactly as the recipe promised. Personally, though, I realized I prefer my cookies crispy. Still, it’s a wonderful recipe for those who like that soft and chewy bite!

Ingredients:

¾ cup unsalted butter, softened

¾ cup brown sugar

¼ cup granulated sugar

1 egg

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp cornstarch

1 tsp baking soda

½ tsp salt

1 cup bittersweet chocolate chips

Preheat oven to 350°F. Cream butter and sugars, add egg and vanilla, mix in dry ingredients, stir in chocolate chips, and bake for 8–10 minutes. Be careful not to overbake—the tops won’t brown much, but they’re ready once the edges are slightly golden.

Nutella Cookies (May 2013)

My husband and son kept asking me to bake chocolate chip cookies again after finishing the last batch in just two days! I didn’t feel like measuring out ingredients for a full recipe, so I tried something simpler: Nutella Cookies.

This recipe only needs three ingredients—no mixer, no fuss. It was so easy, and to my surprise, even my husband (who isn’t a big Nutella fan) enjoyed them!

Nutella Cookie Recipe (from Butter Baking)

1 cup Nutella (280g)

1 cup plain flour

1 egg

Mix everything in a bowl, roll into balls, flatten slightly, and bake at 350°F for 8–10 minutes. That’s it! The result: rich, chocolatey cookies best enjoyed with a glass of milk.

Conclusion

Looking back, I love how each cookie recipe tells a little story—from school projects to lazy weekend bakes. Each batch reminds me that baking doesn’t have to be complicated to be rewarding. Whether it’s the chewy sweetness of oatmeal cookies, the tangy zest of lemon crinkles, or the rich chocolate flavor of Nutella cookies, these recipes all have one thing in common—they were made with love (and enjoyed with gusto!).

I may not bake often these days, but whenever I do, the smell of freshly baked cookies always makes our home feel warmer.

October 26, 2022

Quick and Easy to Cook Beef in Black Pepper Sauce

Ever since I tried the Prima Taste Singapore Chili Crab Sauce Kit, I became a fan of their Best Singapore Favorites Meal Sauce Kits so it became part of my grocery list. They offer several kits and so far I’ve tried Singapore Chili Crab, Hainanese Chicken Rice, and just recently, I tried the Premium Black Pepper Sauce.

The sauce is created with the finest selection of black pepper sauce and spices. It can be used for seafood and meat. The packaging includes the ingredients and instructions, though I don’t follow all of them because I only use whatever ingredients I have at home. You can also check their website for more information and cooking video.

Prima Taste Black Pepper Beef

1 pack Prima Taste Premium Black Pepper Sauce

3 tbsp of Water

2½ tbsp of Vegetable oil

275 g Sliced beef

5 g Cornstarch

12 g Young ginger, sliced into julienne

28 g Spring onion, sliced into tubes

28 g Red Capsicum, sliced into julienne

1. Mix 275 g of sliced beef with cornstarch and stir-fry in 2½ tbsp vegetable oil on medium heat till almost cooked. Set aside.

2. Add 3 tbsp water and Prima Taste pack.

3. Mix well.

4. Add beef and stir-fry on high heat.

5. Add young ginger, spring onion and mix well.

6. Garnish with red capsicum.

7. Black Pepper Beef is ready to serve.

I have Meltique Beef so I sliced it into cubes. I stir fry the beef in oil without cornstarch, after 3 minutes, I added the bell pepper and sauce mixed. Cook for a few minutes and serve. I forgot to add the mushroom, sa kakamadali ko.

The spiciness level is mild pero maanghang pa rin for us, to think na 450g of beef na nga ginamit ko. Despite that, we still like this sauce so I will buy this again. I don’t know if it is available in the supermarket but I bought my sauce kit online. Mukhang menudo lang sa picture pero hindi tomato sauce yan. hehehe!

April 22, 2022

Hot for the Summer? No Thanks, Stay Chill With These Juice Recipes Instead

Oh sweet, sweet summer. We love it, but don’t we all love to hate it sometimes, too? While there is nothing quite like this season in the Philippines, we all have to admit that it can be pretty challenging sometimes, especially with the scorching heat!

But why be against it in the first place? We say, start embracing it! There’s definitely no shortage of good things to appreciate during these sweltering months—case in point: fruit shakes and smoothies which seem to just have an extra dash of magic in them when enjoyed during this season.

Whether you’re planning to stay in and cool down or take a trip to the beach, everything gets so much better when you have a delicious, healthy drink in hand. Need ideas for the best summer drinks that can quench your thirst? Get your juicers and blenders ready for the recipes below.

Coco Twist Smoothie Perfect for A Date in the Park

Remember those tasty coconut juices peddled by sidewalk vendors every weekend at the park? You can easily recreate those and add an extra twist to them with this Coco Twist Smoothie Recipe infused with mint leaves and real coconut meat! Bananas and mangoes give this healthy shake natural sweetness while the refreshing coconut water ties everything together.

Ingredients:

1 cup coconut water

1 cup coconut meat

1 piece ripe mango

2 pieces banana (saba)

5 pieces pechay

8 pieces mint leaves

3 cups ice cubes

Preparation:

1. Wash the pechay and mint leaves thoroughly. Cut the mango and remove the skin of the banana.

2. Put all ingredients in the Breville blender jug and process through the smoothie function.

3. Transfer the smoothie into the glass and serve.

Tropical Detox Smoothie and Watermelon Lemonade Perfect for A Day at the Beach

What’s a beach getaway without cradling a refreshing drink in your hand while sunbathing by the sand and waves? The Watermelon Lemonade is the perfect thirst-thirst quencher with its extra fizz while the Tropical Detox Smoothie is ideal for those who want something healthy but delicious still.

Watermelon Lemonade Ingredients:

0.5 piece Yellow Watermelon

1 piece Lemon

1 cup Soda Water

Preparation:

1. Peel the watermelon and lemon.

2. Process the fruits using the Breville Juicer

Tropical Detox Smoothie Ingredients:

236 ml Almond Milk

236 g Pineapple

1 cup Camote Tops

1 piece Banana

15 g Chia Chaff

Preparation:

1. Freeze pineapple chunks and peeled bananas overnight. Chill the almond milk.

2. Wash the camote tops thoroughly.

3. Put all ingredients in the Breville blender jug and process through the smoothie function.

4. Transfer the smoothie into the glass and serve.

Dalanghita Mojito Mocktail Slush and Quick Quencher Juice Perfect for Summer House Party

Who says you need to go out to have fun? The Dalanghita Mojito Mocktail Slush and Quick Quencher Juice will bring the glam of summer to your home with their refreshing flavor profiles!

Dalanghita Mojito Mocktail Slush Ingredients:

1 kg Dalanghita

1 piece Cucumber

1 pack Mint Leaves

1 can Soda Water (Schweppes)

1.5 cup Honey

1.5 cup Ice Cubes

Preparation:

1. Cut dalanghita into half, squeeze in dalanghita directly into the Breville blender through the citrus cone

2. Add the cucumber, mint leaves, honey, ice cubes and sparkling water and process through the smoothie function.

3. Transfer the drink into a margarita or mojito glass. Garnish with sliced dalanghita and mint leaves.

Quick Quencher Juice Ingredients:

0.5 piece Pineapple

35 g Squash, Local

1 piece Cucumber

1 piece Chayote

Preparation:

1. Wash all of the ingredients thoroughly. Juice everything and enjoy!

One Pine Day Juice and Lemony Sweet Juice Perfect for A Casual Hangout with Friends

Chill and lay back with your friends while sipping on these juices that will chase your thirst away.

One Pine Day Ingredients:

2 piece Apple

3 piece Celery Stalk

1 piece Lemon

15 g Herb, Parsley

Preparation:

1. Wash all of the ingredients thoroughly and peel the lemon.

2. Process all of the produce using the Breville Juicer.

3. Pour it into a glass and serve.

Lemony Sweet Juice Ingredients:

2 piece Pear

1 piece Cucumber

1 piece Lemon

3 piece Celery Stalk

Preparation:

1. Wash all of the produce thoroughly. Peel the lemon.

2. Process all of the produce using the Breville Juicer.

3. Pour it into a glass and serve!

Of course, it’s always a good idea to enjoy drinks that you make on your own because you can easily customize the ingredients to suit your taste and health goals, too! Fortunately, you can now easily craft your own high-quality drinks with the help of equally top-tier kitchen partners like Breville’s Juicers and Blenders. Breville Philippines’ Kinetix Twist, for example, is a superstar of a blender that can be used to create velvety cocktails and smoother smoothies thanks to its innovative central blades that blend from top to bottom. The Juice Fountain Max, on the other hand, makes whole fruit juicing as easy as 1, 2, 3 with its unique juicing disk. It can even juice whole fruits and can extract up to 30 percent more juice and 70 percent more nutrients according to the National Measurement Institute (2003, 2011).

Jazz up your summer and beat the heat with these tasty and healthy juices that you can make in a cinch. Looking for more recipe ideas? Visit FoodThinkers by Breville for some fresh inspiration! You can also check out their website to find more about their products or follow their official Facebook and Instagram channels.

March 28, 2022

National Waffle Day in Norway

National Waffle Day was originated in Sweden, it started with the religious celebration which is the Vårfrudagen meaning Our Lady’s Day or Feast of Annunciation. If you say it fast, the word Vårfrudagen is similar to våffeldagen meaning waffle day. Maybe because of mispronunciation, over time, the Swedes started celebrating the Feast of Annunciation by eating waffles. Then the religious celebration is now popular as Waffle Day.

This tradition is also celebrated in other Scandinavian countries like Norway and Denmark every March 25. This is also spread to other counties too and it became a worldwide sensation. India celebrates it in July and United States celebrates it in August.

Every country makes and eats waffles in different ways, I love waffles and I like them with Nutella or Cream Cheese + Whipped Cream. Sometimes I add jam and a scoop of ice cream. I already have my own waffle maker but I like the heart-shaped waffle maker in Norway so I asked my mom to buy one for me and I got it this year.

Little did I know that after several weeks, I would be flying to Norway again and be able to celebrate National Waffle Day. Typical Norwegians, eat waffles with sour cream, jam, brown cheese, and savory toppings. Honestly, we really did not plan it, it just so happened that my mom decided to make waffles because we have leftover kremfløte. She knew that we liked waffles with whipped cream.

After eating our waffles, she found out that last Friday was National Waffle Day. Since eating waffles is common here in Norway, you can find recipes even on TINE milk cartons.

Vaffel or Waffle Recipe

4dl hvetemel (wheat flour)

1 ts bakepulver (baking powder)

1/2 ts natron (baking soda)

1 dl sukker (sugar)

1 ts vaniljesukker (vanilla sugar)

1 ts malt kardemomme (cardamom)

1/2 ts salt I dl TINE Helmelk (whole milk)

3dl TINE Kulturmjølk (cultured milk)

2dl TINE Lettrømme (light cream)

2 egg 100g TINE Meierismør (dairy butter)

February 07, 2022

Quick and Easy to Cook Bak Kut Teh

I’m in the mood to blog today so I will share another Singaporean dishes that we recreated at home using the spices that my husband bought two years ago during his business trip in Singapore. Bak Kut Teh is a pork rib dish cooked in herbal and spices infused broth including garlic, fennel seeds, dong quai, cloves, cinnamon, and star anise.

I haven’t tried this dish abroad but my husband always orders Bak Kut Teh whenever he is in Malaysia or Singapore. So thanks to him, I was able to try this food in the comfort of our home. He bought two kinds of Bak Kut Teh, one is Singlong and the other one is New Moon. Hindi ko natikman yung Singlong brand because as far as I can remember, binigay niya yun sa in-laws ko. My husband is the one who cooked the dish so I have limited pictures but this is the recipe at the back of the box.

How to Cook Bak Kut Teh Spices Traditional

Preparation:

1 sachet of New Moon Premium Bak Kut Teh Spices Traditional 30g

1kg of pork ribs, blanched (or any other meat of choice)

12 cloves (1 bulb) of garlic, lightly crushed

1800ml of water

1. Bring to a boil.

2. Place New Moon Premium Bak Kut Teh sachet and garlic into the pot and simmer for 15 minutes over medium heat.

3. Add pork ribs and cook for another 45 minutes, stirring occasionally. Remove sachet. Serve hot.

Tip: For more peppery flavor, open the filter bag and empty the contents into the boiling water together with garlic. Use a sieve to strain the content if a clear soup is preferred.

This is a very simple dish parang nilaga na walang sahog pero nasa soup kasi yung lasa. At first I did not appreciate this but when my husband cooked this again. Nagustuhan ko na rin siya. Actually, I’m craving for this dish but when I checked online, parang doble na yung presyo so I am still looking for an affordable seller here in the Philippines.

Read: Hainanese Chicken Rice

Singaporean Chili Crab

Quick and Easy to Cook Hainanese Chicken Rice

They always say that “People will travel anywhere for good food” and it is true, sometimes we tend to visit a certain place just to try something new. But because of our current situation, travel and food trip are not always possible. Although we always have travel restrictions, this won’t hinder us from our food trip.

One thing I learned about COVID19 pandemic is to learn to adjust and adapt, hindi man kami makakain sa labas, pwede naman magfoodtrip sa bahay and you know what, it is much cheaper pa. In my previous post, I shared about the Prima Taste brand and I recently discovered that they offer several Best Singaporean Favorite Meal Sauce Kits so I planned to try each meal sauce kit.

I’ve blogged about Singaporean Chili Crab so next on my list is Hainanese Chicken Rice. Hainanese chicken rice is considered one of the Singapore national dishes. This dish was created by Hainan immigrants who went to Singapore during colonial days. You can see Hainanese chicken rice throughout Southeast Asia like Indonesia, Malaysia, and even in the Philippines. We ate Hainanese chicken rice at Wee Nam Kee and Hainanese Delights.

My first experience of Hainanese Chicken Rice was way back in 2007 when we went to Singapore. I always eat this poached chicken if ever we are in Singapore, you can find this in the hotel, restaurant, and hawker. And because of that, I also tried to cook this dish from scratch pero okay lang ang lasa. Hehehe! So I was happy when I discovered the Prima Taste Hainanese Chicken Rice, I bought this online and I’m not sure if it is available in the supermarket.

The pack includes almost everything na, all you need to add are the chicken, rice, veggies, and water. The pack includes Hainanese Chicken Rice Fragrance Oil, Hainanese Chicken Rice Premix, Sesame Soya Sauce Oil, Chili Sauce, Ginger Sauce, and Dark Soya Sauce. There is a recipe guide and how-to-cook video on their website or YouTube so cooking this dish is really quick and easy. I don’t want to use whole chicken so I used chicken thigh fillet.

How to Cook Hainanese Chicken Rice

Ingredients

2.5 liters Water

1 pkt Hainanese Chicken Rice Premix

1.2 - 1.5 kg Whole chicken 500 g Long grain rice (we recommend Thai long grain rice)

1 pkt Hainanese Chicken Rice Fragrance Oil**

610 ml Chicken stock (for Step 3)

Condiments: Sesame Soya Sauce Oil **, Chilli Sauce **, Chicken Rice Ginger Sauce **, Chicken Rice Dark Soya Sauce **

Cucumber

Coriander leaves

Suggested Soup Garnish Soft bean curd (tofu), Lettuce (shredded), Coriander leaves, Spring onion

** Included in Prima Taste pack

Steps to Cook Chicken and Stock

1. To cook chicken stock, fill stockpot with 2.5 liters water, add Hainanese Chicken Rice Premix and bring to boil on high heat. Submerge chicken into the stock with its back facing up. Lower heat and simmer for approx 30 mins.

2. Remove chicken from stock and chill in ice water for 15 mins. Drain well, set aside chicken and chicken stock.

Steps to Cook Rice

3. Mix rice, 610 ml chicken stock(from Step 2), and Hainanese Chicken Rice Fragrance Oil in a rice cooker.

4. Stir rice gently after 5 mins and continue cooking. When cooked, fluff the rice gently with chopsticks (while loosening rice, avoid the bottom of the rice cooker). Leave at the 'Keep Warm' setting for 10 - 15 mins.

5. Put the whole packet of Sesame Soya Sauce Oil packet in a pot of boiling water and boil for 2 mins. Remove from heat, cut open packet and pour into a bowl. Set aside at room temperature.

6. Chop chicken into parts. Arrange on a platter, over a bed of sliced cucumber. Pour Sesame Soya Sauce Oil over the chicken and garnish with coriander leaves. Serve with warm rice. In separate condiment bowls, serve Chilli Sauce, Chicken Rice Ginger Sauce, and Chicken Rice Dark Soya Sauce as dips.

VARIATION: You may use chicken pullet for tender, juicy chicken. Other parts of the chicken such as chicken leg or chicken breast.

STORAGE: Store in a cool, dry place. After opening, keep the pack refrigerated and use it within 3 days. Volume Conversion: 1 cup ˜ 8 oz / 230 ml

We’re so happy with the result, good thing I bought two packs. I prefer this Hainanese Chicken Rice Ready-to-Cook Meal Sauce Kit kasi mas close ang lasa niya sa nakakain ko sa Singapore kaysa sa niluto ko from scratch. Hehehe!

Quick and Easy to Cook Singaporean Chili Crab

Two years ago my husband went to Singapore for a business trip, the event was before Chinese New Year so there are some games that he joined and fortunately, their team won so he got some vouchers. Using the vouchers, he bought Bak Kut Teh Spices and Singapore Chili Crab Sauce Kit. He only bought a few pieces because he didn’t bring checked-in luggage so hindi magkakasya sa hand-carry niya.

He thought that he can spend the remaining SGD70 vouchers after two weeks. Unfortunately, his Singapore business trip was canceled because of the COVID19 so naexpired na yung SGD70 vouchers namin (valid for 1 year only). Sayang ang PHP2,600+ marami pa pwedeng mabili doon. Lesson learned, gastusin na agad ang vouchers at baka hindi na makabalik abroad.

We rarely eat Singapore Chili Crab because it is expensive if you will order it in the restaurant, so far we have tried Mesa Filipino Moderne and Claw Daddy. But because of this Prima Taste, you can eat your favorite Singapore dishes at the comfort of your home. They have different Ready-to-Cook Meal Sauce Kit that you can choose from.

For the Singapore Chili Crab, the pack includes Chili Crab Paste, Chili Crab Sauce Mix, and Extra Hot Chili Mix. There is also a recipe guide and you can also watch their video on how to use this sauce kit. My husband bought this in Singapore but it is also available at Landers PHP248.75 and online.

How to Cook Singapore Chili Crab

Ingredients: Serves 2 - 3

146 ml Peanut oil

1-1.2 kg Live Sri Lankan crab (or any crab)

10 ml Peanut oil (reserved from frying crab)

1 pkt Chilli Crab Paste **

125 ml Crab juice (reserved from soaking crab)

470 ml Water (for Step 2)

1 pkt Extra Hot Chilli Mix **, as desired

1 pkt Chilli Crab Premix **

30 ml Water (for Step 4)

2 nos Egg, lightly beaten

Coriander leaves

** Included in Prima Taste pack

1. In a wok, warm peanut oil for 30 secs on medium heat. Add crab (without shell) and cover the wok. Fry for 1 min, turn the crab over and fry for another 30 secs. Remove crab and strain peanut oil for later use.

2. Mix 5 ml fried peanut oil (from Step 1) with Chilli Crab Paste in a wok. Stir for 5 secs on medium heat. Add fried crab from Step 1, stir well, coating the entire crab with the paste. Cover the wok. Fry for 30 secs on medium heat. Pour crab juice (from Step A4, found inside the pack) around the crab. Mix well for 30 secs. Gradually add 470 ml water.

3. Place shell (from Step A2, found inside the pack) over crab, with outer shell facing up. Cover wok for 90 secs. Stir and scoop gravy over crab. Cover wok for another 90 secs, then scoops gravy over crab again. Add the desired amount of Extra Hot Chilli Mix.

4. Stir Chilli Crab Premix into 30 ml water in a bowl. Mix well, Add to crab, stir gravy evenly for 30 secs.

5. Pour beaten eggs around crab and stir for 3 secs. Add 5 ml peanut oil (from Step 1) onto the crab and stir. Coat crab with gravy.

6. Place crab and gravy on a serving platter and garnish with coriander leaves. Serve with steamed rice or crusty bread.

VARIATION: You may use seafood such as lobsters, mussels, clams, and prawns.

STORAGE Store in a cool, dry place. After opening, keep the pack refrigerated and use it within 3 days. Volume Conversion: 1 cup ˜8 oz / 230 ml

I’m not fond of spicy food so when my husband cooked this, he did not include the extra hot chili mix. We are satisfied with our DIY Singaporean Chili Crab and we’re glad that we no longer need to order this at the restaurant since we can prepare this at home. This was also part of our holiday potluck, my husband used curacha also known as spanner crab or red frog crab.

November 04, 2021

Recipes Using Pizza Dough

Since last year, I’ve been following Chef RV Manabat’s page and I enjoy watching his recipe videos. I took note of the recipes that I liked to try and one of those recipes is the homemade pizza dough. I already tried different pizza dough recipes in the past, but I liked his recipe because all I need to do is mix all the ingredients and store the dough in the fridge. I can use my dough the following day or even after few days.

I can no longer count how many times I’ve made this homemade dough recipe because it became an instant favorite after I tried it last August. Although this is pizza dough, we don’t need to stick with pizza only because there are a lot of recipes that we can do using pizza dough like cheese roll, calzones, flatbread. pizza pockets, breadsticks, stromboli, or even cinnamon rolls.

So for the past few months, I am making bread roll with different fillings, I tried Nutella, Ube Jam, Mozzarella Cheese, Quickmelt Cheese, Cream Cheese, Salami, Sausage, and any other stuffings that are available in my kitchen. I always prepare and bake two batches of this recipe and it will only last for 3 days. We will just reheat the bread in the oven toaster for few minutes and we have instant breakfast or merienda na.

Read: Chef RV Manabat Cafe

October 22, 2021

Pork Tonkatsu

In my previous post, I mentioned that I try recreating the food that I usually order in a restaurant so aside from Beef Gyudon, I am also missing Tonkatsu. If we are craving tonkatsu, Yabu is our go-to restaurant if ever we are in Alabang Town Center or Southmall. I can’t remember the last time we ate there, sobrang namimiss ko ang unlimited soup, cabbage, and fruits.

Anyway, I found this McCormick Tonkatsu Agemono Fry Set P63.75 during my last grocery at Landers. Since I don’t know the taste yet, I only bought one pack, the package includes 85g of Tonkatsu Coating Mix and 25g of Tonkatsu Sauce. I just followed the directions at the back of the packaging.

Ingredients

1/2 kg pork steak

1 piece egg, beaten with 1 tbsp of water

Oil for deep-frying, preheat over medium heat

1. Dip each piece of pork steak in egg wash.

2. Coat in Tonkatsu Coating Mix.

3. Deep-fry until golden brown and cooked through.

4. Serve immediately with Tonkatsu Sauce.

The coating mix is only good for 5 pieces of small porkchop, bitin na sa pang-anim. I noticed na mabilis siya maluto so yung first porkchop ko, almost burned pagkalagay ko. Waah! The taste is good naman pero malayo sa lasa ng Yabu (hindi siya crunchy and juicy). Hehehe! Next time, I will try the ready-to-cook Tonkatsu of Landers, or I will do it from scratch. I cooked this last March so now, I am craving tonkatsu na naman.

Update: March 2022

I mentioned before that I will try the Ready-To-Cook Pork Tonkatsu at Landers so when I went back last December, I bought a pack of this and immediately fried the pork for our dinner. The pieces of pork are thin so it is so easy to fry. The taste is a little bit bland so you can prepare a dipping sauce, my husband just uses ketchup because my son and I are okay with plain tonkatsu.

I prefer this Ready-To-Cook Pork Tonkatsu kasi hindi na ko magpound pa ng porkchop and no need to buy tonkatsu mix or bread crumbs. This is now part of my grocery list every time na magLanders ako kasi ito rin niluluto ko pag-uwi. hehehe!