Welcome to my kitchen! Have fun browsing for recipes!
Who needs an Easy Tuna Pasta Recipe?

This recipe is perfect for those days when you are pressed for time and you don’t want to mess up the entire kitchen just to come up with something that will impress even your boss’s boss. You gotta trust me on this one.

The inspiration for this dish was May’s awesome No Fuss Spanish Sardines Pasta that she served when I crashed at her place after Blogapalooza a few weeks back and I have to tell you, this lady can cook!

I have to be honest though, I originally thought it was her husband who cooked the dish until May corrected me on Facebook. Oops. Sorry! To think that I was right there in her kitchen the whole time!

Or was I? I don’t fully remember anymore. I guess that’s what 48 hours of no sleep can do  to you!
What I do remember is how much I enjoyed the dish. Love it so much! That was the first time I tried pasta without any sauce or dressing! Where in the world have I been?!

In her recipe, May used Spanish sardines, capsicum and olive oil but since my kids are not very fond of Spanish Sardines, I decided to change the recipe a bit to suit their taste and according to what I had in my pantry.

Pasta. I had Dona Elena’s Al Dente Penne Rigate. Check.

Spanish Sardines. I used Century Tuna Lite. Check.

Olive oil. Not enough left in the bottle but I had regular cooking oil. Check.

Red and green Capsicum. Local red and green bell peppers will have to do. Check.

White Onions. I had the local red onions. Check.

and I added garlic just because I just like to.

My husband loved it, my kids loved it and I consider that a win.

What I liked most about this recipe is that it’s so easy to make. It took me less than 30 minutes to cook the dish! Perfecto!

  • 250g Dona Elena Aldente Penne Rigate
  • 1 can (155g) of Century Tuna Lite, drained
  • 1 large red bell pepper, julienned
  • 1 large green bell pepper, julienned
  • 1 large onion, sliced thinly
  • 2 cloves garlic, minced
  • Cooking oil
  • Salt
  • Chopped parsley for garnishing
  • Cook Penne pasta according to instructions, drain and set aside.
  • Heat 1 tablespoon of cooking oil in a pan, saute garlic.
  • Add onions and cook until translucent.
  • Add red and green bell peppers.
  • Add tuna flakes.
  • Add the Penne pasta and mix well.
  • Add salt to taste.
  • Remove from heat, serve warm garnished with chopped parsley
What do you think? Lemme know in the comments!

I made Chocolate and Mango Crepe in my third world kitchen!

I know that crepe is a French pastry but this recipe was inspired by a popular breakfast here in the Philippines, the Puto Maya, mangga at tsokolate (steamed sticky rice, mango and hot cocoa drink made from Tablea).

I can still remember so many mornings spent in my great grandma’s kitchen back in Ozamis City, eating puto maya and fresh ripe mangoes paired with hot tsokolate while listening to my Lola Polita yap about my blunders from the previous day.

The old lady can eat your ears off long before you can finish your puto.

“Stop disturbing the workers!”
“Eat your breakfast! Be quick! What are you waiting for? Sundown?”
“You come home straight from school later or I will drag your butt home!”
“Stop wearing short pants, you will grow a penis!”

But I get her, she had a big mouth with a much bigger heart. That was just her way of showing affection.

She was the one who taught me how to cook rice in a rustic third world kitchen stove using firewood not because she didn’t have a stove. She had two but you gotta learn stuff the hard way. She was the one who taught me how to do the laundry by hand and she was the one who made me clean the leaves of her plants by wiping the dust away and brushing them with egg yolk or oil so they will shine (who. does. that?).

If you can survive childhood in my great grandma’s house, you can conquer the world.

I kinda miss her, yapping and all…

Going back to the recipe, I received a wonderful gift set from MBP last month which included a Maya pancake mix and I thought of making what-else but pancakes.

But how boring. Pancakes are for the weak.

Imma fixin’ crepes.

And so I did.

The Crepes replaced the traditional Puto Maya, which I then filled with mangoes, drizzled with Tsokolate cream and rolled ‘em up.

And tadaa…

Chocolate and Mango Crepe

Chocolate and Mango Crepe Recipe

Luckily, the pancake box had instructions how to make crepes on the back. For the chocolate cream, I used all purpose cream (you can use whipping cream if you can’t find APC in your supermarket) and Tablea (dried pure cacao beans, roasted, ground and formed into tablets). If you can’t find tablea, I guess you can use dark chocolates used in making ganache.
Let’s get cooking!

Chocolate and Mango Crepe Recipe
For the Crepes
  • 2 eggs
  • 2 tablespoons melted butter
  • 1 cup water
  • 1 cup MAYA hotcake/pancake mix
        For the Chocolate Cream
        • 5 small tablets of Tablea
        • 5 TBSP All Purpose Cream
        • 2 TBSP Brown Sugar
            Crepe Filling
            • 2 large ripe mangoes, peeled, halved and diced.
            For the Crepes
              1. Beat eggs lightly, add melted butter, water, pancake mix and mix well until there are no more lumps.
              2. Brush pan with oil, heat over low flame.
              3. Pour about 1/4 cup of the mixture into the pan, tilting the pan around to spread batter evenly.
              4. As soon as the edges are slightly brown, flip and cook the other side.
              5. Repeat procedure with the remaining batter.
            For the Chocolate Cream
              1. Mix cream, brown sugar and Tablea in a saucepan and heat over low flame. Mix well until Tablea has melted.
            To Assemble
            1. Fill crepe with about 2 TBSP of diced mango and drizzle with chocolate cream.
            2. Roll crepe and top with remaining diced mango and chocolate cream.
            Sooo…..Whatcha think?

            Who wants cookies and cream polvoron? Polvoron is an all time favorite Pinoy pasalubong thanks to Goldilocks who made this delicacy very popular. I remember when I was a kid and living in Iligan City, I would look forward to visiting relatives from Cebu or Cagayan de Oro because there was a big chance that one them would bring polvoron from the popular bakeshop. I just love munching on this sweet powdered candy! 

            I learned how to make polvoron by watching my aunts make this treat when I was a kid and I remember selling them when I was in grade school for a small profit. And when I say small profit, I mean I would eat some of the polvoron that I was supposed to sell. LOL

            These days, there are so many available flavors and variety aside from the regular one. There's chocolate, pinipig and even coffee! My favorite of all is the cookies and cream polvoron. Hands down the best among all the flavors. And it's so easy to make, too! I'm sharing this cookies and cream polvoron recipe so you too can try making this at home. 

            Cookies and Cream Polvoron Recipe

            Let's get cooking!

            • 2 cups all-purpose flour (sifted)
            • 1 cup powdered milk (I used Nido full cream but any full cream milk will do)
            • 1 cup white sugar (refined)
            • 1 teaspoon vanilla
            • 1 cup unsalted butter (melted)
            • 1/2 cup Oreo Cookies (crushed)

            • Toast flour over medium heat, stir constantly to make sure it doesn't burn
            • Remove from heat, add crushed oreos, milk, sugar, butter and vanilla
            • Mix well and mold into shapes using a polvoron mold
            • Place in a tight container or individually wrap with Japanese paper of water cellophane

            Cookies and Cream Polvoron Recipe

            And you're done!

            Easy peasy wasn't it? Make it and store it in your pantry.  Perfect for treats for kids or for those late night chocolate cravings!

            My husband loves this so much that he can eat a batch in one sitting!

            How about you? What's your favorite polvoron flavor? Share them in the comments!

            I grew up watching and helping my great grandma make her own peanut butter. She was the kind of woman who render her own lard, made her own chorizo and so many more! I can't remember running out of food to eat when my great grandma was still around. There was always something stored in the fridge or in the pantry. I enjoy making homemade products too whenever time allows me but the main reason why I decided to publish this peanut butter recipe was because I miss the lady so much. And her peanut butter too!

            Chunky Peanut Butter Recipe
            I have a confession to make. It wasn't my intention to post a recipe for chunky peanut butter. I was aiming for a smooth and silky consistency but halfway through the process, my food processor died. WTH? It was defective to start with because I previously plugged it into a 220v outlet when it's capacity is 110v. Way to go, Jhanis! I had it fixed and was able to use it when I made avocado shake with the kids. Turns out, it's not fixed really at all because, uhmm chunky peanut butter? LOL

            Chunky Peanut Butter Recipe

            It doesn't matter if my peanut butter isn't as smooth as how I wanted it to be because the kids love it! I prefer smooth peanut butter myself but I was even surprised that I liked it too! As a matter of fact, the next time I make peanut butter, I'll make sure to leave some chunks!

            Chunky Peanut Butter Recipe

            This is so easy to make and you will only need 3 ingredients. Peanuts, sugar and oil (or butter!). That's it! That's why I prefer homemade products because you are sure that there are no unnecessary ingredients plus you can control how much sugar goes into it.  

            Chunky Peanut Butter Recipe

            Ready to get cooking?

            • 2 cups raw shelled peanuts
            • 3 tbsp sugar
            • 3 tbsp cooking oil (or butter)
            • a pinch of salt

            • Roast peanuts in a pan for about 8 minutes or until light golden brown
            • Place everything in your food processor 
            • Process until you get your desired consistency 
            • Store in a sterilized airtight container

            And  you're done! See how easy that was? Just a tip, buy peanuts at a farmers market instead of at the grocery shop. I bought half a kilo of shelled peanuts at the farmers market for only P50. 500 grams at the supermarket will costs you around 75 bucks! You're welcome!

            How about you? Do you make your peanut butter at home or do you prefer store bought? Share your thoughts in the comments below! 

            It has been a while since I made Tuna Salad in a Basket but after seeing this in my drafts, I feel a potato weekend coming up! I posted this recipe in my old blog a few years ago and I'm now wondering why it took me so long to have this re-published over here when I love, love, love this potato appetizer so much. Adapted from Seafood in a Basket recipe from my mother's handwritten recipe notebook, I made the topping easier to make and with lesser ingredients.

            Making the potato basket or as others call it the potato nest, requires a little hard-work but trust me, it'll be worth it! For the Tuna Salad, it's just a matter of mixing the ingredients so no sweat at all. This will be a real treat in any dinner party!

            Tuna Salad in a Basket - Potato Basket

            Let's get cooking!


            • 6 potatoes (large, peeled, shredded and pat dried with paper towels)
            • 3 teaspoon cornstarch
            • 1 cup white tuna (flakes in oil, drained and shredded)
            • 1/2 cup cheddar cheese (grated)
            • 1 tablespoon onion (finely chopped)
            • 1 cup raisins 
            • 1/2 cup mayonnaise
            • to taste salt & pepper
            • to taste fresh parsley (for garnishing)
            • to taste oil (for deep frying)


            • In a bowl, mix shredded tuna, mayonnaise, onions, cheese, raisins in a bowl. Add salt and pepper to taste. Then chill in the fridge until baskets are ready
            • Heat oil in a deep pan
            • Combine potatoes and cornstarch.
            • Place a tbsp of the mixture in an oiled medium aluminum strainer.
            • Place second (small) strainer on top and press down to create hollow.
            • Immerse strainers in oil, deep frying the potatoes until golden brown.
            • Remove from oil and drain potato baskets on paper towels.
            • Repeat until all baskets are cooked.
            • Let cool.

            Scoop about a spoonful of your tuna salad into the basket and garnish with chopped parsley right before serving.


            What's your favorite potato appetizer? Share them in the comments!