My Easy, Kind of Tom Yum Goong with Noodles
Aug 9th, 2011 by niceyfemme


Hunger and desperation make one very creative. Also I am in the mood for something sour (continuation of my sinigang craze) and a bit spicy. Plus I had some rice noodles I pre-soaked the day before for a pad thai I was planning to make but I stalled that I need to use. For some reason I like rice noodles. I like it in soup and I like it in char kway teow.

So I did some reading online and then I started to cook. I picked up a real nice trick in cooking prawns and that is to pre-fry it to get all the flavors out of the head. Then add some water and let it boil. Add in the noodles and some chili paste and sinigang mix. use whatever’s available right?  This turned out really well, more than I hoped for. I know it’s far from the real Tom Yum Goong but this reminds me of that. I am so proud of this experiment, I’d cook this for my Bee who happens to have a new gadget and the otterbox iphone 4 is perfect for it, let’s see. ♥♥♥


Impromptu Guinataan Halo-Halo
Oct 17th, 2010 by niceyfemme

Yesterday we had a very special guest in the house and Mommy and I prepared fried prawns, fresh and blanched oysters (which I just started to appreciate the taste) and Ginataang Yellow Fin. There was an excess gata or coconut milk and I found it in the fridge just an hour ago. It’s not a lot, I think just less than a cup. I suddenly had a craving for Ginataang Halo-Halo which I have tried to cook before but failed. Then I remembered we have saba bananas (plantains), sago or tapioca pearls from my recent tau fu fa/taho experiment, gabi or taro and Also have glutinous rice flour for the bilo-bilo which I learned to prepare from a previous try.

I decided to try cooking this again despite a little hesitation. A part of me is stopping me from cooking this extra dish as I really need to grab the best weight loss supplements now as I gained weight again huhuhu… Also the last time I tried cooking this it curdled and the taste was off, don’t know why maybe I put too much coconut milk?

Bananas and sago are my favorite ingredients and I’m ok with no sweet potato and ube so I proceeded to cook my guinataan with just these ingredients.

I pre-prepared the bilo-bilo while waiting for the water to boil, just mix a tablespoon of rice flour and water ’til you make a dough-like mix. Then make small balls of this mixture, a little smaller than a marble or holen.

Boil some water then add the gabi/taro.Then add a part of the gata/coconut milk.Follow with the sliced bananas. Once it boils, add the rest of the coconut milk. Keep on stirring. Add the bilo-bilo. Then the sago/tapioca pearls then sugar and a pinch of salt. Simmer for a minute or two and you have an easy ginataan like we did. Yum.

See the photo? It’s not a lot, just perfect for 2-3 persons. The photo is not as appetizing with the lack of colors but I can guarantee it’s  very good. Almost no effort has been done for this recipe but gave great results and that thought gives a great feeling. I added a lot of sago/tapioca pearls as I love sago and I also used the bigger size sago as I want less effort in finding them hehehe… The bigger the better right? Also, this doesn’t have the umay you get from guinataan because of the salt.  Adding a pinch of salt solves the umay/suya factor of the sweetness.

I love how I succeeded in this try. Nice change from the failed attempts at Suman sa Lihiya. But I will try again. 🙂

Tuna Pasta at 8 a.m.
Jun 5th, 2010 by niceyfemme

I woke up with intense craving. Craving for what? I don’t know. That’s the problem. 🙂 I didn’t know what I want to eat. I checked the fridge. Nothing I like. Then I saw cooked penne rigate, just enough for two servings. I knew what I would with it.

I took out the butter and flour. Checked if we still have canned tuna in water. Check. Then I chopped two pieces of shallot.

Here is how I cooked this very easy, simple and fast dish that cured my bad craving.

Easy and Fast Tuna Pasta

1. Heat a non-stick pan. Add in about two tbsp of canola oil. Sweat the shallots. Add minced garlic. (I browned minced garlic always available.) Then saute the tuna for a minute or two.  Set it aside.

2. Then prepare roux. Melt 1 tbsp of butter. Once melted add 1 tbsp of flour. Add water (or broth if available) slowly until the preferred consistency is achieved.

3. Add the sauteed tuna to the roux. Add the pasta (I have cooked penne rigate in this case but any pasta will do.) Add in more broth if the sauce is too thick. Season with salt and pepper. I add in a tsp of dried basil leaves.


Fast tuna pasta dish at 8 in the morning. Prepared with ingredients that’s always on stock. This is perfect with coffee. If only I have an herbal phentermine within reach, maybe that will keep me from thinking about food all the time.

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