Kitchen Experiments : Strawberry White Chocolate Pancakes


So, in the spirit of the IHOP overpriced pancakes craze, I decided to give my pancakery skills (or lack thereof) a spin and treat my family to a different kind of breakfast.


I realized that, along with frying eggs and deep-frying chicken, I absolutely suck at making pancakes. You wouldn’t know it from the picture above, but my first batch was just awful. Strawberries sticking out of the batter like popped zits. White chocolate melting in the pan. My batter running all over the place.


But, with patience and practice and an extra ¼ cup of flour, I managed to salvage a few decent pancakes from my too-runny, too-smooth batter.

Lesson learned. Keep it lumpy.

Also, keep doing what you love even if you suck at it. Because passion, not talent, makes all the difference.



600 g pancake mix

½ cup chopped strawberries

¼ cup white chocolate chips

1 egg

½ cup water

2 tbsp butter (about 1/3 of a stick), melted



1.       Beat eggs in a separate bowl. Add cooled melted butter and water. Mix well.

2.       Add egg mixture, strawberries and chocolate chips to pancake mix. Whisk together until the ingredients are blended together, but batter is slightly lumpy. Do not overmix. If it becomes too runny, add flour until it’s thick and gooey again.

3.       Heat oil in a cast-iron skillet or pan. Pour ¼ - 1/3 cup batter into the pan. Cook for 1 minute.

4.       Once the edges of batter bubble up, flip the pancakes and cook for another minute

5.       Repeat until you run out of batter. Arrange pancakes on a plate, then top with more strawberries and chocolate chips.

Kitchen Experiments : Tapa Beer Cheese Sandwich


So, I’ve been really busy lately.

Busy being lazy and burying myself in 3 seasons’ worth of Lost Girl

Seriously, this photo is a month old. Also, Lost Girl is 3 years old. I mean, what is up with this delayed attention to things? How the heck did it take this long to share this awesome recipe? And,how the fuck did I miss such a cool show about an omniloving, badass succubus with a Gryffindor heart and the Black Army’s fetish for leather?

Now, I can’t imagine my life without Bo. And Lauren. And Bo kissing Lauren. And Lauren kissing Bo, bossy Paige McCullers style. It’s like a life without these super tasty tapa sandwiches and San Miguel beer cheeses.

Dreadfully bland and achingly dull.

Damn, this makes me want to watch tapa and have a Bo sandwich.

Or, the other way around.

Tapa Beer Cheese Sandwich

Tapa Marinade (for 1/2 kg beef strips):

1/2 cup vinegar
1/4 cup soy sauce
1/4 cup sugar
1 head garlic, minced
1/4 tsp salt
1 tsp pepper
1/8 tsp chili powder

Beer Cheese Sauce:

1/2 cup cream
3/4 cup cheddar cheese, grated
1 tbsp butter
1 tbsp flour

Tapa Sandwich Things:
1 bell pepper, diced
1 large onion, chopped
2 tbsp cooking oil
3 tbsp brown sugar
4 6-in ciabatta rolls


1. Mix ingredients for marinade. Clean beef and pat them dry before adding to the marinade. Let meat sit in the fridge for 2 to 12 hours.

2. After marinating the beef, boil 2 cups of water in a pot. Drain the marinade from the beef before adding it to the pan.
Cook until the water is reduced to nothing.

3. Heat around 2 tbsp oil in a skillet. Transfer the beef from the pot to the skillet, and cook until the beef is cooked through and browned a little bit. Set aside.

4. In the same skillet, add another tbsp of oil and saute your onion and bell pepper. Add a little sugar and keep cooking until the veggies are tender and the sugar caramelizes and coats the veggies. Set aside.

5. Wipe your pot clean. Melt the butter and add the flour to make a roux. Once the butter and flour form a smooth paste, add your cream and cheese. Season with salt and pepper, to taste.

6. Assemble your sandwich!
    -ciabatta bottom bun
    -onions and bell peppers
    -cheese sauce
    -ciabatta top bun (or not. Open-faced sandwich is cool, too)

Kitchen Experiments : Pork Shogayaki Soba (and a shot or two of soju)


Soba may have replaced ramen as my most favorite carbs-floating-on-liquid dish. I blame Moshi Koshi and their freshly made noodles for this soba addiction. Their broth and noodles are just so perfectly made it’s ridiculous. I could eat that stuff all day. But, I’m only a humble gear in this machinery called CAPITALISM. Spending 180-peso bowls of soba will burn a hole through my wallet as quickly as Kim Kardashian’s sham of a marriage. 

So, what other choice do I have but to make it myself? It’s always fun when you’re cooking with alcohol. A couple of swigs leaves you feeling all warm and fuzzy, with shallow scratches on my hand that I don’t remember ever getting.

In this version, I went for a pork shogayaki (ginger pork) topping and replaced sake with generous swigs of Korean soju.

I wolfed this down with a shot of soju on the side. 

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Kitchen Experiments : Seafood Paella

Tired of the never-ending series of carbonara, baked macaroni and jamon de bola that  litter my relatives’ tables during Christmas Eve, I decided to do something different and serve up one of my favorite things in the world.


Not a very Christmas-y kind of dish, but who cares? I absolutely love it. And, stubborn bitch home cook that I was, I forced my family to like it, too.

They did, but not as much as the seafood carbonara I made to please my mother. Tradition really wins out in the end, especially during the Holidays.

Well, if the carbonara tradition thinks it could stop me from stuffing my face stupid with yellow saffron rice and a ridiculous amount of seafood (mostly mussels, fuck oil price hike!), it’s got another thing coming.

So, while they practically wolfed down my carbonara and my aunt’s baked mac from next door, I was silently celebrating Noche Buena, thankful for the gift of  carbonara-eating family, family-like carbonara-eating friends and a plateful of tradition-breaking paella.

Seafood Paella

1 yellow onion, diced

2 medium tomatoes, diced

1 red bell pepper, sliced

1 pk green peas

¼ kg squid rings

½ kg mussels in half-shell

½ kg shrimp, in shell

4 cups jasmine rice

6 cups chicken broth

1 sachet paella mix

Salt, pepper, paprika to taste


Heat enough olive oil to coat bottom of pan. Sauté onions and tomatoes for 10 minutes. Add squid and continue to stir until squid is cooked.

In another sauce pan, bring broth to a boil. Add paella mix. Stir well and keep warm.

Add rice and make sure each grain is coated in oil. Pour the broth just enough to cover the contents of the pan. Arrange the mussels, shrimp and pepper on top. Let the broth simmer and cook rice. If the broth dries up before the rice is cooked, add some more broth.

Once rice is almost ready, sprinkle peas on top.

Once the rice is cooked, remove from heat and let rest for 10 minutes.

Season with salt, pepper and paprika. Mix well before serving.