Welcome to my kitchen! Have fun browsing for recipes!

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!

This mushroom sisig recipe will be a great addition to your healthy meal plan because champingon mushroom contains antioxidants and is a great source of protein, fiber, potassium and selenium. Tastes just like the meat version of sisig but healthier!

Sisig is a spicy Pinoy dish made from pork liver, belly, jowls and ears, seasoned with calamansi or vinegar then garnished with chilli peppers.

In many restaurants, sisig is served with an egg on top then drizzled with calamansi juice. A very popular pulutan, too! Unfortunately, pork sisig contains artery-clogging ingredients, so no matter how much you love it, it is not advisable that you eat it everyday. The good news is, you can still enjoy the distinct taste of sisig minus the saturated fat and cholesterol with this mushroom sisig recipe.

Mushroom Sisig Recipe - Mushroom Recipe

I'm going to be very honest over here. I am not a big fan of mushrooms. I just do not like them. But this sizzling mushroom recipe? This changed my mind! Or taste buds for that matter. I love it because the "earthiness" of the mushroom isn't overpowering anymore. 

When I first made this at home, my 12 year-old son who LOVES mushrooms ate a lot! Win! It can be hard to make this kid eat anything that looks "different" from our usual dishes at home so I was happy that he really enjoyed it. My husband, a pork sisig fan, also said it tastes a lot like the meat version. 

Mushroom Sisig Recipe - Mushroom Recipe

Other versions of mushroom sisig calls for tofu but I prefer mine without it because no one in our family eats tofu unless it's "taho". :) 

You can also add more finger chili peppers if you like it spicier or add more calamansi juice if you prefer. 
Mushroom Sisig Recipe - Mushroom Recipe

Ready to get cooking?


  • 2 cans Jolly Mushroom Whole Champingons 400g, drained and chopped 
  • 1 large onion, chopped
  • 2 tablespoon calamansi juice
  • 2 pcs finger chili peppers, chopped
  • 3 tablespoon soy sauce
  • 2 tablespoon oyster sauce
  • 3 pcs bay leaf
  • 1 100g butter
  • 3 pcs red chili (optional)
  • 1 teaspoon Ajinomoto Pork-Savor
  • salt and pepper to taste 
  • 1 large egg (optional)


  • Mix mushrooms, onion, finger chili pepper, oyster sauce, soy sauce, bay leaf and calamansi juice in a bowl then set aside
  • Melt butter in a pan over medium heat
  • Add mushroom mixture into the pan
  • Add Ajinomoto Pork-Savor and stir-fry for 5 minutes
  • Season with salt and pepper to taste
  • Remove from heat and crack an egg on top of the platter then mix well
  • Serve with slices of calamansi and red chili

Mushroom Sisig Recipe - Mushroom Recipe

What do you think? What's your favorite mushroom recipe? Share them in the comments!

One of my favorite food while growing up is the Sautéed Shrimp (dampa style). This remains my favorite comfort food until now. My mouth waters every time I think about eating it with bare hands! Paired with warm rice and ice-cold coca-cola, this for me is the perfect lunch or dinner. Yum! Beats any gourmet food in the world!

Sautéed Shrimp (Dampa Style) is a popular dish in many food market stalls and carinderias around the country (the term "dampa" which means small hut). It's easy to prepare but tastes so delicious! 

I was chatting with one of my trainees last Sunday and she mentioned that they were having lunch at Bucket Shrimps together with some of her classmates. My mind stopped working after I heard shrimps. I had to have Sautéed Shrimp that day. 

So, I dragged my 6yo to the market near our house and bought some just for me! My husband is allergic to crustaceans which makes me sad and happy at the same time. Sad because he can't enjoy this God-given delicious bounty but happy because it means more for me! Yay! 

My kids also do not eat shrimps simply because they do not like how it looks. LOL 

Anyways, I'd give up pizza and burgers anytime for this pinoy dish. I ate about 90% of the sautéed shrimps and it took so much effort to leave a few pieces for my mom. I had no choice but to leave her some because she was the one who gave me the instructions for this recipe. Ha ha ha!

Let's get cooking!

  • 300 grams shrimp
  • 2 tbsp garlic, minced
  • 1/4 cup cooking oil
  • 1 cup 7UP
  • salt and pepper to taste

  • Wash shrimps, remove the antennas and place in a wok
  • Add 7UP and salt
  • Cook over medium heat until 7UP has evaporated
  • Add cooking oil and toss shrimp
  • Add garlic and let it cook until color turns reddish orange
  • Add pepper to taste and remove from heat

Dipped in spicy soy sauce, lemon and vinegar mixture, this dampa style sautéed shrimp is simply the best. I'm actually thinking about cooking it again this coming weekend and this time, I ain't sharing! LOL 

How about you? What's your favorite seafood? Do you cook shrimp the same way? Tell me in the comments!