Monday, December 4, 2017



  • 2 medium  size boiled salted eggs ( itlog na pula or maalat), cut into dice
  • 1/4 kl of coconut  heart ( ubod)  julienne cut
  • 1 medium slide tomato,  slice into dice
  • 1 medium size  red onion, slide thinly in a vertical manner
  • 1 teaspoon of  roasted garlic
  • 2 tablespoons of  calamansi juice or lemon juice 
  • 2 leaves of lettuce


  • In a clean bowl, mixed  and toast all the  ingredients slowly except for  calamansi juice and roasted garlic.
  • Once all the ingredient are well mix, add the calamansi juice and then sprinkle the roasted  garlic  and toast all the ingredients again.
  • then  in a  serving plate, arrange the lettuce leaves in a  circular manner and then put the mixed ingredients in the middle of it.
  • Then sprinkle the remaining  roasted garlic on the top. By the way, if you want it more salty, then add salt.
  • Then serve it immediately to retain the crunchiness of the  coconut  heart.

Thursday, November 23, 2017


Cantaloupe Kalamansi Honey Coffee
Wanted to have  a  healthy drink that boost your  immune system and also at the same time keeps your  perky   during the day?  Then prepare this   Cantaloupe Kalamansi Honey Coffee.

Cantaloupe Kalamansi Honey  Brewed Coffee


  • 1/2 medium size cantaloupe (honey dew melon)  peeled and cubes
  • 3 table spoons of freshly squeeze  kalamansi, lemon juice will do.
  • 1 table spoon  of  instant coffee or   cap of brewed coffee
  • 2 table spoon of muscovado sugar
  • 5 ice cubes
  • prepared the blender,  put the cantaloupe, then the ice cube, pour in the  instant  coffee or the 1 cup brewed coffee then add the sugar and lastly the  kalamansi juice.
  • blend  slowly the  ingredients until all the  materials are blended well, then  blend it  on  a higher speed for  1 minute
  • pour into the class the blended ingredients and serve.
  • if your  opt for a warmer  or hotter one, then use 2 cups of brew coffee without the ice cubes.

Wednesday, November 22, 2017


Clams are one of  best seafoods what contains a  lot of minerals and vitamins.  This cool  Holiday Seasons, this is one of the best to serve,  highly  nutritional,  economical and delicious.  To find a good quality clams in the market,  it must not very watery and smell fresh from the sea, Avoid buying it when it is  emitting a foul odor.
Spicy Clams Curry in Coconut Milk Soup


              1 kilo of clams, medium size
              1 medium size onion, cut into quarter
              2 medium size tomatoes, cut into quarter
              1 small, young fresh ginger, pound finely
              4 pieces of green chilies
              2 pieces of lemon grass, pounded and knot
              2 tablespoon curries
              1 cup of pure and concentrated freshly squeeze coconut milk
              1 medium size green spring onion, cut in about an inch long
              1 small size red bell pepper
              salt to taste

Wine, is  recommended after having  seafoods like the clam soup after  dinner
You can remove the shells of the clams if you wish and if you  do not to have it in your soup.


              wash thoroughly the clams and drain, then set aside
              boil two cups of water in the pot.
             add the clams in hot boiling water, then after three minutes, when clams start to open, add the onions, tomatoes, ginger, lemon grass, curry and the coconut milk, stir gently the ingredients until it is half cook
              then add a salt to taste
              serve while it is hot

NOTE:  you can adjust the spiciness of your soup by adjusting the number of chilies added according to your   desire taste, either you want it hotter or less spicy.


Caulerpa lentillifera (sea grapes) or commonly known as Lato in the Philippines or Umi-budo in Japan is a seaweed that is edible and highly nutritious. This plant grows in the intertidal at 3 to 5 meters from the surface of the sea. This highly nutritional value seaweed usually grows wild but now this is a promising mariculture farming business. Though considered an exotic food to many, this a good substitute for other sources of food that contains the needed magnesium, calcium and iodine. In fact, this recommended for people having goiter.

Below, I will be sharing to you the simple preparation of  the  Umi-budo (Seagrapes) Salad.


·         1/4 kilo of Seagrapes or Lato
·         1 medium size Onion , thinly slice in  cubes
·         1 medium size tomato, thinly slice in cubes
·         1 small, young fresh ginger, thinly slice in cubes
·         kalamansi or lemon juice, freshly   squeeze
·         salt to taste


·         wash thoroughly the  seagrapes and  drain well, cut them into bite size
·         mix all the remaining ingredients well until the salt is melted
·         put  in a dry, clean  serving plate the  cleaned, drained  seagrapes
·         then add all the mixed ingredients, slowly   it with the seaweeds
·     the  serve it   immediately  in  preparing this salad with other   recipes for the meal, it is  advisable to prepare this one last.
·         enjoy your  lato, umi-budo or seaweed salad.

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!