Sunday, August 7, 2016


In hurry  for work or trip but wanted to prepare a quick healthy meal, then try this 5 minutes  crunchy tuna salad.


  • 1 can unsalted tuna flakes
  • 1 cup of  cubes  young cucumber
  • 1 cup of cube  salad tomatoes
  • 1/2 cup of   small cubes of onion
  • a pinch of black pepper
  • olive oil
  • salt to taste

  • separate the  oil from canned tuna and  mashed the tuna
  • combine all the all the cube ingredients and mixed it with the tuna in a salad bowl
  • sprinkle it  with black pepper
  • then  add the salt to taste
  • then  sprinkle it with  olive oil
  • and  toast it slowly 
  • chilled it for a while and serve!

Saturday, July 23, 2016


Oh, this is monsoon season, with the drizzles and fogs covering the environment and that sedentary feelings we need some seasonal comfort foods while cloak in our monsoon wears! Bamboo shoots are in season and I just simply love it cooked  with chillies or  ginger with coconut milk with my steamed rice as a comfort food in my native Philippines. But alas, this  is Himalayas, where the coconuts is a scarcity but why not use the nutritious and creamy buffalo milk.  Okey lets find out and try  this tropical monsoon favorite dish of mine here in the Himalayas!


  • 1  cup of  fresh chicken breast  cut in cubes
  • 2  cups of  bamboo shoots sliced, 2 inches in length
  • 2 cups of freshly pasteurized buffalo milk
  • 2 pieces of chattel, thinly and roundly sliced
  • 1  onion, sliced thinly
  • 2  pieces of  elongated hot chilly, sliced thinly
  • 1  piece of medium size tomato, sliced
  • 3 cloves of crushed fresh garlic
  • 1 tablespoon of cooking oil
  • salt to taste


  • heat the pan  and pour  the cooking oil until it is hot
  • put the garlic until it is almost brown and add the onions and the chillies
  • when the onions are almost brown, add the chicken cubes until it is golden brown
  • then add the tomatoes and cover  the pan  for few minutes
  • when the tomatoes started to produce a sauce, the add the bamboo shoots and mixed it well
  • after mixing, add the buffalo  milk,  and the chattels, cover the pan until it boils and the chattels becomes soft.
  • then add the salt to taste and simmer it for a while
  • then viola, you are now ready to eat your hot, creamy chicken with bamboo shoots in  buffalo milk.

Saturday, May 28, 2016



  • two cups of peeled, and cube young jackfruit
  • 1 cup pigeon peas
  • 1 small size of crushed   chop ginger
  • 1 small piece of finely chopped onion
  • 1 gloves of crushed garlic
  • 2 tablespoons of  soya sauce
  • 1 pinch of white sugar
  • 1 cup chopped fresh mustard leaves
  • 2 tablespoons of  sunflower oil
  • 1 teaspoon of 


  • heat the sunflower oil in the pan
  • sautee' the garlic, ginger and the onions until  golden brown
  • then add the sliced young jack fruit, mixed a bit with the ingredients
  • then add  four cups of water
  • when it boils add the pigeon peas
  • then boil again until it  jack fruit and th pigeon peas become tender
  • when it is tender, add the soya sauce, and the sugar and let it simmer
  • add salt if you desired
  • then add the chopped mustard leaves
  • then serve , your jackfruit pigeon peas dish!

Monday, April 18, 2016


One of the  best thing here in the Nepal is the availability of the fresh herbs. The veggie meat is readily available in the market and it is cheaper than any other part of the world since there is large part of the population who are vegetarians. I  love  to experiment dishes  that I decided to try adding yak cheese to my veggie meat dish and viola, it  taste better.  Find out below this healthy dish that  I prepared for dinner which is  a favorite request of my  vegetarian  friends.


  • 1  and  1/2 cup of veggie meat
  • crushed garlic gloves
  • thinly sliced onions
  • fresh make tomato sauce
  • 1/2  cup of grated yak cheese
  • Japanese soy sauce or salt
  • mustard oil
  • sesame oil
  • thinly slide cabbage
  • chopped coriander leaves 
  • 5 pcs of seedless olives


  • heat the mustard oil in the wok until hot
  • fry the garlic until golden brown  and  the onions until it will be  brown
  • then add the veggie meat until it is mixed well with the other ingredients
  • add the  fresh tomatoes sauce, plus the soy sauce  but salt  can be used too until the desire  flavour
  • then add the  black pepper powder or you can used also freshly grind linger if you want a more asian flavour but that is optional
  •  then add a little water until it will boil 
  • add the cabbage until done and  the olives  with the  yak cheese until  the cheese blend with the ingredients
  • the sprinkled it with  the sesame oil to add more aromatic flavor
  • then add the freshly chopped coriander leaves
  • then serve it hot.

Saturday, April 9, 2016


Gundruk ko acchar
One of my favorite Nepali meal fare is Gundruk. It is good to have it with  hot steam rice and with the dhal.  During the onset of the  winter season-, October to November ,  radishes, cauliflowers, and mustard flourished in Nepal.  and there is an abundance of this leafy  veggies that Nepalese preserve the leafy veggies into gundruk. Nepalese  prepare this side  dish for the off season when it is difficult to grow green leafy vegetables. It is easy to prepare.


  • shreds or cut the leaves of the mustard (sag for about an inch or so desire length after washing it).
  • air dry the shredded leaves for about two days under the sun
  • place the shedded leaves in a clean earthen pot or jar and covered it with warm water up to the brim.
  • allow it to ferment for a week while placing it under the sun
  • then strain  the shredded leaves, and put it in a   willow made bamboo and dry it under the sun
  • When it is completely dry, stored in a clean container and any time you can prepare a  gundruk ko chol ( gundruk soup) or gundruk ko acchar (pickled) or  you can make your own gundruk version.

Here is my own version of  GUNDRUK KO ACCHAR  as a side dish.

  • 1 onion  sliced thinly
  • 3 cloves of garlic crushed
  • 2 tomatoes thinly sliced
  • 2 small chillies finely chopped
  • freshly pressed turmeric paste instead of the dry one is much better than the powdered one
  • two cups of gundruk
  • two tablespoon of ghee (from the buffalo)
  • and  fine pressed garlic
  • salt to taste or soya sauce
  • freshly fresh turmeri

  • heat the ghee under moderate flame till hot
  • sautee the  garlic till brown, then add the onions, chillies, turmeric paste and the tomatoes
  • then add the gundruk, add a little water till the tomotoes will be turn into paste and the gundruk is cook,  then add the salt or soy sauce until it is  cooked.
  • remove it from heat  and place in a plate and then serve with hot steam rice and dhal.

  • you can add a few drops of sesame oil to your gundruk  ko acchar to add more aromatic appeal and garnish it with sesame seed! and taadang you will have a very enticing  and delicious  gundruk!

Thursday, February 25, 2016


Nepalis diet will not be complete without the famous  "sag"   especially when they eat their dhal bhat.   Mustard locally know as sag grows throughout the year  here in  Nepal. But today, I will share with you how to cooked  mustard leaves differently  as one of the major ingredients in the omellete that I cooked for breakfast. The recipe below cost only less than a hundred rupees but very healthy, and it is good for three person. Happy breakfast!


  • 2 pcs beaten eggs
  • 2 pcs thinly sliced tomatoes 
  • 1 clove  crushed garlic and fine chop
  • 1 pc of small young fresh zucchini, thinly sliced
  • 5 pcs freshly picked  mustard leaves,sliced horizontally
  • 1 tablespoon of ghee (home made)
  • salt to taste


  • heat the pan  and put the ghee to melt
  • when the ghee is already hot, sauteed the garlic and onions till golden brown
  • then add the zucchini and tomatoes, stir fry it until brown and the when the  tomatoes are cook.
  • sprinkle it with the salt
  • pour the beaten egg slowly to cover the veggies, 
  • the flap it side to side until golden brown
  • then serve!

Thursday, November 5, 2015


As an Asian, rice is staple food for us, so if have to cook rice now a days, we have to cook plenty enough to last for a day. But we need variety too, not only steam rice. One of the things to do is to prepare fried rice from your cook steamed rice this winter.


  • 3 cups of  steam brown rice
  • 1/2 cup of dice carrots
  • 1/2 cup of dice  onions
  • 1/2 cup  of dice capsicum
  • 1 pc of  spring onions, slice thinly
  • 3 crushed cloves of garlic and mince
  • 2  chillies, green and red, cut thinly
  • 2 spoons of soy sauce
  •  1 tea spoon of  powdered black pepper
  • 1  cup of left over meat, mince
  •  sesame seed oil
NOTE: All ingredients are locally source and organically  produce


  • heat the wok, drop an ounce of sesame oil until hot
  • sauteed the garlic first till it becomes brown  
  • add the  carrot, onion, spring onions, chillies and left over mince meat
  • after three minutes if constant stirring the ingredients, add the rice
  • continue mixing through constant stirring unit the rice grains are dry and no longer sticky
  • add the powdered black pepper,salt and the black soy sauce
  • Stir until ingredients mix well and do not stick with each other.
  • garnish it with raddish and tomatoes and basil leaves.

Then serve it with rice coffee or ginger lemon tea and fruits.