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Appetite Magazine’s Ubod Rice with Tinapa Recipe

Posted by on Jan 17, 2015 | 0 comments

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If you have plans of cutting down your calorie and carbohydrate intake, according to Appetite Magazine‘s December-January 2015 issue Ubod Rice with Tinapa recipe of Barni Alejandro-Rennebeck, chopped ubod makes an excellent substitute in white rice.

So, if you are into eating “a lot” but wish NOT gain any weight, I suggest you go over the recipe below, and while you do that please enjoy the photos taken from my phone camera using natural lighting.



You can find most of the ingredients from your local “palengke” except for the “ubod” which I got from Cherry Foodarama in Congressional Avenue.


ubod recipe


This recipe makes a very filling dish.  It’s crunchy, very savory because of the “tinapa”flakes and the contrasting taste of the fresh sliced tomatoes together with the red egg makes it very Filipino.

Try it!

Here’s the recipe:

Ubod “Rice” with Tinapa Recipe

For the salad:

1/2 kilo Fresh ubod

1 Tbsp cooking oil

2 tsps Garlic, chopped

1 cup Kangkong leaves, shredded

1/2 cup Tinapa flakes

1/2 cup Tomatoes chopped

1/2 tsp Salt

1 Red egg, peeled and quartered

1 Tbsp Spring onions, chopped



In a bowl, mix ubod, oil, garlic, kangkong, and tinapa. Stir in the tomatoes, salt and pepper.  Mix well and garnish with sliced red eggs and spring onions.





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Easy Rice Krispies Treats Recipe

Easy Rice Krispies Treats Recipe

Posted by on Jan 12, 2015 | 4 comments

rice krispies

Here’s your recipe of Easy Rice Krispies Treats:


3 tablespoons butter
4 cups Miniature Marshmallows
6 cups Rice Krispies cereal

rice krispies ingredientsDirections:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add RICE KRISPIES cereal. Stir until well coated.

3. Using a wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking oil. Cool. Cut into 2-inch squares.









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How to Make Churros and Chocolate Dip

How to Make Churros and Chocolate Dip

Posted by on Jan 5, 2015 | 2 comments

how to make churros

My kids never get to taste churros their entire life.

Yes, blame the mother.

I made churros last week and they were surprised that it was something sweet and exciting to eat.

All along, my two big girls thought  churros was a chicken dish.


Blame me, blame me please… Churros is never my favorite and I rarely buy any.  I came across the recipe a few weeks ago and I thought it’s easy to make so I tried to make one the other day.

The moment I put it on the table I suddenly felt a strong wind and blew all the churros straight to my children’s mouth and there was barely left for Tatay to taste.

Instant favorite!

Today, before they left for school they asked if I can make churros again for meryenda.  

I said, why not.

It was fun and easy to make so I thought I share how to make churros with everyone.

Are you ready?

Here yah go!


Churros Recipe


1 cup water
1/2 cup margarine or butter
1/8 teaspoon salt
1 cup all-purpose flour
4 small/medium or 3 large/extra large eggs
1/4 cup sugar
vegetable oil for frying



Heat water, salt and butter to a rolling boil in a sauce pan. Add flour all at once and stir vigorously over low heat until the mixture forms a ball (about 1 minute). Remove from heat. Beat eggs all at once until smooth and then add to saucepan stirring the mixture until smooth and shiny.

It should look like this:

churros mix

Pipe onto greaseproof paper or silicone mat.  Or you can you use something like this (I bought it in Landmark, I forgot what they call it.)pipe

Heat oil in a deep pan to fry the churros.fry churros

 Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.

churros recipe

Make the chocolate dip: Melt semisweet chocolate in a double boiler or in a microwave. Add milk and whisk until thick, frothy and smooth. Serve with churros.

churros chocolate dip


delicious churros





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