travel theme: big

I searched my archives for “BIG” photos and found mountains, roads, buildings, houses, trees and others. I’m sure that a lot of fellow bloggers would be posting about that so i decided a different approach in interpreting the travel theme challenge.

My “BIG” interpretation would be BIG APPETITE. Well, it has been raining non-stop since yesterday and i’m always being roused from my sleep last night because of the sound of the rain. The coolness of the weather makes me want to just stay in bed a little longer but i have hungry mouths to feed and some more mommy chores to do.

Today, i prepared these for lunch.


mango kani salad

This salad is a favorite and it’s called the Mango Kani Salad. Kani means crab in Japanese. It only consists of shredded crabsticks, julienned cucumbers and mango. I will be adding kewpie or Japanese mayonnaise to serve. Yum!

For main course, i cooked my own version of Afritada which is ribs cooked in tomato sauce with carrots, potatoes and bell peppers. I just added some sugar to even out the sourness of tomato sauce. The kids love this dish.



I’m sure these could really satisfy their BIG APPETITE.

Hey kids! it’s lunchtime!

Happy Monday to all.

Don’t forget to visit Ailsa’s blog to check out more photos of really “BIG” structures.

tagged N: nachos

The Big Chill is more popularly known for it’s premium quality blended shakes made with 100% fresh-cut fruit. They also operate Manila’s first vegetarian quick-service restaurant called Cafeteria Verde and combined with Big Chill’s blended beverages, Cefeteria Verde becomes C’ Verde By Big Chill that offers a wide range of healthy meat-free meal options.

Their Nachos with Loaded Garden Salsa is my favorite. It is made from freshly cooked corn tortillas with tomatoes, onions, cilantro, olives, beans and cheese. I have to admit that it doesn’t look that appetizing when it was served but i got hooked on my first bite.


nachos with loaded garden salsa

It is good to know that there are restaurants now that offers healthy but affordable meals and snacks. My nachos only costs P79.00 (about $1.95 per serving).

On my next visit, i will sample their herb crusted Zucchini Sticks served with rich tomato sauce and Cauliflower Fritters which are battered and fried served with curry dip.

For more stories/photos tagged N, visit Frizz’s blog.

what’s for lunch?

It’s almost the end of the summer season as well as the summer vacation of the kids. The school year will open next week and i need to say bye-bye to waking up late and say hello to waking up early.

I am making the most of the kids’ summer vacation by preparing the best home-cooked meal that i could give them and here’s what i prepared for lunch today.


ceasar’s salad

For the dressing, here’s my super easy recipe. I just blend olive oil, 1 clove garlic (crushed), 1 coddled* egg, parmesan cheese, some salt to taste, about 2 tbsp. lemon juice and 1 tsp. mustard.

*coddled egg is slightly cooking egg for about 1 minute in boiling water which will give the dressing a creamier and smoother texture.


fish with lemon and butter sauce

I season fish (cream dory) with salt and pepper, a bit of rosemary and parsley, slightly dipped both sides in flour and fry for about 3mins. each side. Arrange it on a baking pan, pour the lemon and butter sauce and bake covered with foil in the oven for about 15-20 minutes.

For the lemon butter sauce, here’s my easy recipe. In a pan, melt butter and add lemon juice. Let it simmer and add about half a cup of cream and some milk. I added about 1/3 of pork bouillon cube and cornstarch mixture to thicken the sauce then salt and pepper to taste.


ripe mangoes

Philippine mangoes are known all over the world for its fragrant sweetness and succulent texture. I just made a hedgehog (crisscross) cut on the flesh and turn it outward to serve.

Bon Appetit.

kani salad

Amongst all salads, kani (means crab in japanese) salad is one of my all time favorite.  It is easy to prepare and inexpensive too.  Ingredients are also easy to find at the grocery.  Here’s my very own version of KANI SALAD.


  • cucumber
  • crabsticks
  • mango
  • mayonnaise (or japanese mayonnaise)
  • tobiko (orange colored flying fish roe)

Just cut your cucumber julienne type, shred crabsticks, top with diced or strips of mango, and add mayonnaise, mix it all together and that’s it, so easy to do.  You may also top it with tobiko but its optional since tobiko is very expensive.  I love the color of the tobiko, its bright orange color makes it a very attractive garnish for the salad.


I love my new found kitchen tool the julienne peeler.  It makes salad preparation very easy.  I think every kitchen should have this tool.

kani salad

Other suggested variations in preparing this salad is adding any of the following ingredients.

  • lettuce
  • crabmeat
  • shrimp
  • lobster meat