Tuesday, January 28, 2014

My Coconut Cream Pie

Presenting my husband's favorite pie!

He can't eat too much sweets anymore for health reasons but kept on asking me to make some for his friends. Geez. 

The first time I made this pie, I almost cried because it was an epic fail. Apparently, the cornstarch I used was stale. The following day I tried again but I used flour instead and hubby said it was perfect! That's when he started giving them away. He would buy pie crusts when he goes to the store, he doesn't want me to exert a lot of effort or maybe he just didn't like my home made pie crust, hahaha!

Anyway, I am sharing the recipe which I got online. It looks like it is not easy to make but trust me, it is very easy actually. 

1 pie crust recipe

For the Toasted Coconut Topping
½ cup flaked, sweetened coconut

For the Coconut Custard
1½ cups coconut milk
1½ cups half-and-half
5 egg yolks
¾ cup sugar
4 tablespoons cornstarch or 1/2 cup flour
1 tablespoon butter
¼ teaspoon salt
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla

For the Whipped Topping
2 cups heavy whipping cream
¼ cup sugar
1 teaspoon vanilla


Prepare pie crust according to blind-baking instructions of recipe.
For the Toasted Coconut Topping
Spread coconut evenly on a rimmed baking sheet. Place into 350ยบ F oven for 8-10 minutes until coconut has just begun to turn brown.
Set aside to cool.

For the Coconut Custard
Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.
Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. 
Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly.
Boil one minute.
Remove from heat and add butter, coconut, vanilla and salt.
Spread custard into pie crust. 
Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

For the Whipped Topping
Add sugar and heavy whipping cream to large bowl. 
Whisk with an electric mixer just until stiff peaks form. 
Add vanilla and whisk just until combined.
Spread whipped cream on top of coconut custard. 
Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.

Serves: 6-8

Thank you for dropping by! Have a good one!

Monday, January 27, 2014

Pork Belly Adobo


I've been cooking a lot like crazy lately. That's most likely to happen when you are a home maker. The problem is, the husband doesn't eat everything I cook because he is not a fan of pork and he is actually not a fan of Filipino foods. It is fine with me though as long as he lets me cook whenever and whatever I want to cook. 

I just love Pork belly. And I buy more than how much I need because the store here in Round Mountain doesn't sell them, even in Winnemucca. I buy them from an Asian Store in Reno. I know it is very fatty but I eat it moderately. I usually cook it with different kinds of vegetable. And it takes me weeks to finish a batch of adobo because I would store it in the freezer and would reheat it when I crave something fatty.

The recipe is here MINUS the sprite.

Thanks for visiting. Please come back visit soon! Have a good one!

Sunday, January 26, 2014

Tortang Talong

This was my breakfast yesterday and it was yummy! 

Thank you to my Pinay friend, Mary Rose for the eggplant. I was planning to use it in my fish paksiw but I craved for tortang talong today so I cook it with egg instead. You just grill the eggplant like what I did here in my Eggplant Salad, combine it with 2 beaten eggs, green onion, salt and pepper to taste then fry in a butter or oil. You may want to use white onion instead and may add up diced tomato.

I just bought Filipino eggplants from Seafood City, Sacramento, California last Tuesday and that's what I am going to use for my fish paksiw this week. Sounds like a plan!

Thank you for dropping by at my site. Have a great one!

Saturday, January 25, 2014

Boiled Ripe Plantain Banana

Boiled Plantain Banana

I remembered someone brought a boiled unripe plantain banana in one of the Filipino potlucks last year in Winnemucca which I really liked. The taste was like "Karnaba" in the Philippines. So last Tuesday, I bought 3 pieces for me to try. The color of plantain when unripe is yellow and they are supposed to be ready when they turn black.  I wanted to cook them when they are still yellow.

Since I have not been feeling good lately, I was not able to cook them until they turn brownish but not yet ripe. I still boiled them all the same. And know what, the taste was indeed the same as boiled riped "Karnaba"! I love it! Hubby thought it was weird to boil banana, hehehe! I have only used plantain for Banana Turon.

If you like boiled Karnaba, ripe or unripe, you may want to try this!

Thank you for dropping by. Have a good one! 

Friday, January 24, 2014

My Asian Steamer

I have been looking for this kind of steamer for quite awhile now and thanks to my husband for buying it for me. Now I can comfortably make puto cheese, leche flan, Budbod Malagkit/Suman , etc., yay! Goodbye, rice cooker steamer!

This steamer is made in Thailand and hubby got it from Seafoods City, Sacramento, California for $27.49. 

I can't wait to make Orange flan for Ate Sol when I go to Winnemucca!

Thank you for dropping by! Have a good one!

Thursday, January 23, 2014

Suka Pinakurat

My Pinay friend asked me to buy 2 bottles of suka pinakurat when hubby and I went to Seafoods city in Sacramento, California last week. I was curious how it looks like but a little bit disapppointed when the store had it out of stock. Apparently, suka pinakurat are sold like a hotcake!

Because I really wanted to see this suka, though I can Google it myself, we made a side trip to Melvicky International Store in Reno to check if they have it, and thank God they had 3 bottles left! And I was like, "Wow, $3.25 per bottle?!" The bottle is junior size only. I was really shocked! Then I thought, "Hmm... no wonder it is called Suka Pinakurat, hahaha!" Pinakurat is a Bisaya word from the root word "Kurat" which means, "astonish, shock, surprise" something like that, hehehe! 

I got a bottle because my friend wanted 2 so I tried it right away and I was "nakuratan" because it tasted not really good as I thought, not as good as Spiced Coconut (Tuba) Vinegar which only cost $2.99 for a senior size bottle. Please refer to the photo below.

I don't think I am going to get crazy about this Suka Pinakurat like my friend, hehehe! It is good but not really really good. It is overpriced. 

Thank you for dropping by. You have a good one!

Thursday, January 16, 2014

Eggplant Salad

I just had this for lunch! Thank you, Lord God! That was superb! 

As you can see in the pics, that is how I prepared it. I used 1 tomato, a little fresh ginger bits, and green onions (you can use any kind of onion), a teaspoon of fish sauce (optional), vinegar, salt and pepper to taste.

Eggplants here in US are kinda chunky. One is actually enough for two already. But in this case, I ate it all :)

Thanks to Mary Rose for the eggplants. She gave me two but I will use the other one for my paksiw na isda later :)

Thank you for visiting my site. Have a great one!

Home Made Pickled Eggs

These are really good! Thanks to my new found Pinay friend Mary Rose! Nope, she did not make them, her White neighbor gave her 2 jars, she kept one and gave the other to me, ain't that sweet of her?

I've had this before when another friend Yuny, have had me tried one, courtesy of her white hubby. I liked it so much that everytime I buy a jar of dill-flavored cucumber pickles, I would reuse its water when empty, put 4 or 5 hard boiled eggs, after 2 weeks or so, voila! pickled eggs are ready!

The ones I am having now are made from the scratch but they are equally good! 

Try them!

Thank you for dropping by! You have a great one!

Wednesday, January 8, 2014

Homemade Lechon Pork Belly

Seems like the holiday is not over yet! 

My stepson Chad and his gorgeous wife dropped-by at my house on their way home to Arizona, plus my new found friend Pinay, Mary Rose, was also coming so I baked some goodies and made this lechon straight from my rotisserie oven. 

The lechon was just perfect! The skin was not shiny/oily because I did not baste it but it was crispy all the same and the meat tastes like really lechon in Pinas :) 

Delicious indeed! 

I bought the pork belly from a Filipino store in Reno and I want to come back for more :)


4 or 5 lbs pork belly
salt and pepper
garlic powder
green onions
lemon grass/ tanglad

Dipping sauce:

soy sauce and sukang
pinakurat/kalamansi/ lemon


Wash the pork belly, pat with paper towel to dry. Season it with salt, pepper and garlic powder (generously) then put it in the refrigerator for 8 hours or over night.

Lay the pork belly flat then put green onion and lemon grass and make a log out it, truss with cooking twine then cook it in the rotisserie just like in the photo with a temp of 250F for an hour. Then crank the temperature up to 350F for 30 mins until done. 

I did not have lemon grass or tanglad (I will have some in my next cooking, that's for sure) so I only used stalks of green onions.

My cousin Jing from Aussie suggested to baste it with lemon juice and prick the skin to let the fat spread to make the lechon shiny and oily.

Serve with soy sauce, lemon, vinegar or catsup. I used soy sauce, lemon, vinegar, hot pepper :)

Thank you for dropping by! Have a good one!

Thursday, January 2, 2014

Homemade Delights: Moist Chocolate Cake

Big thanks to my good friend Nathalie for the recipe (she bakes yummy cakes!) She got this recipe from her mother-in-law.

It makes the best homemade moist chocolate cake ever, trust me :)


2 cups flour
1 3/4 0r 2 cups w. sugar ( she uses 1 3/4 cups all the time to cut sugar)
3/4 cup Hershey's cocoa
2 1/2 tsp baking powder
2 eggs (large)
1 tsp salt
1 cup buttermilk
1 cups canola oil
1 1/2 tsp vanilla 
1 cup hot water (I used brewed coffee instead, read it from somewhere)

1. Preheat oven to 350 degrees
2. Grease and flour the 13x6 pan
3. Beat all dry ingredients
4. Add liquid ingredients except hot water and beat at medium speed
5. Add hot water then beat until well blended.
6. Bake for 35 minutes

Whipped Icing : Mocha / Chocolate flavor

Mix everything 
1 pint heavy whipping cream
1 T vanilla
1 T Espresso Coffee  or any instant coffee ( mix with 2 T hot water)
or 1/4cup Cocoa powder ( if u want choco flavor)
1/2 w. sugar ( add more as desired)
Beat until stiff and fluffy. Make sure the cake is not warm when frosting.