Saturday, August 20, 2011



2 big eggplants
2 red peppers
About 1/2 cup/125ml olive oil, for cooking
4 zucchinis, cut into thick rounds
2 onions, sliced
2 garlic cloves, minced
1 bay leaf
1 rosemary sprig
Salt and pepper
8 medium tomatoes, seeded and roughly chopped
A handful or two of chopped fresh basil


Heat the oven to broil. Thickly slice the eggplant, and lay the rounds on cake racks which you've laid in the sink.

Salt, very generously, and leave 30 minutes for the excess water to drain off. When they are ready, you'll need to rinse them well under the tap and pat them dry with a towel.

While the eggplant drains, put the red and yellow peppers in the oven and broil to blacken the skin on all sides, 20 minutes total.

Remove to a bowl, cover with plastic wrap, and let sit for five minutes. The skin will now peel off easily.

Peel and seed, then slice the flesh to julienne and put it in a large bowl. Turn the oven down to 450°F/230°C.

Put some oil on a baking sheet and toss the zucchini slices in it. "Grill" in the oven, turning once, about 10 minutes. Remove, and add to the peppers.

Finally, cut the rinsed and dried eggplant into large chunks, toss in oil, spread on the baking sheet, and "grill" also, about 15 minutes. As things are done, add them to the bowl.

While the vegetables are in the oven, heat a spoonful of olive oil in a sauté pan and fry the onion until soft.

Add the garlic, bay leaf, and rosemary one minute. Add the tomatoes.

Cook until the tomatoes are very soft and the whole mixture thickly soupy, about 15 minutes.

Pour the tomato over the vegetables, toss everything. Check the seasonings.

Serve at room temperature with the basil scattered over.

Sunday, October 10, 2010

Tofu Nuggets in Herby Gravy


1 Pack of Tofu, sliced into small squares
1 egg
1 cup of breadcrumbs
salt and pepper to taste
Oil for deep frying

1 pack of McCormick herb and beef gravy


1. beat egg and season it with salt and pepper, set aside.
2. dip Tofu in egg and cover with breadcrumbs.
3. deep fry until golden brown.

for the gravy:
dissolve 1 pack of gravy mix in 1 cup of water, heat until thick.

good served with rice, or baon for school.

good for 2-3 person

Wednesday, September 15, 2010

Sweet Moments


2 pcs Banana
3 flavors of Ice Cream
Whipped cream
Fruit Jam
Chopped Walnut or Peanut
Cherries (optional)


Arrange bananas, top with Ice cream, add fruit jam, sprinkle with chopped peanuts, iced with whipped cream and add cherries. Serve Immediately. Enjoy!!

Saturday, September 11, 2010

Roy's Chicken Delight


1 med size Whole Chicken
1 cup Calamansi Juice (Philippine Lemon)
1/4 cup Fish Sauce (patis)
Salt and pepper
Potato starch or regular flour for breading
Oil for frying


1.) Clean and cut chicken into 2lbs size. marinade with calamansi juice, fish sauce and season it with salt and pepper.
2.)cover chicken with flour.
3.) In a pan. Heat oil, fry chicken until golden brown. serve with spiced vinegar and garlic or gravy. best with rice.

serve 5-6 person.

Mantis Shrimp (Stomatopod, Alupihang dagat)


1 kl Mantis Shrimp
1 tsp Salt
1/2 cup Water

Clean the mantis Shrimp, season with salt and bring to boil until Mantis Shrimps become orange in color. serve with Spiced vinegar with crushed garlic. serve with rice.

Penne with Spicy Tuna Aubergine Sauce


500 gms Penne Pasta
1/2 tsp Salt
1 tsp Cooking Oil

For the Sauce:

2 tbsp Olive Oil
4 cloves Garlic (crushed)
1 pcs Onion (chopped)
1 medium red bell pepper
1 pc Eggplant (cubed)
2 cans Spicy tuna
4 pcs Basil leaves
2 packs 250gms of Italian Spaghetti Sauce
Salt and Pepper to taste
sugar as desired


1.) Boil 1 liter of water add salt and oil and cook pasta al-dente, set aside.
2.) In a pan, heat oil, saute garlic, onions, bell pepper, eggplant, spicy tuna and basil leaves, add Spaghetti sauce, simmer for 5 minutes, add seasoning.

good for 6-8 servings

Wednesday, September 8, 2010

Kumar's Chocolate Cake


120 grams semi-sweet chocolate
1/2 cup boiling water
1 cup (224 grams) butter
2 cups (400 grams ) sugar
4 eggs, separated
1 tsp vanilla extract
1/8 tsp salt
1 tsp baking soda
2-1/2 cups (300 grams) sifted cake flour
1 cup buttermilk or sour cream

Chocolate Fudge Frosting

4 tablespoons cocoa (or 5 tablespoons Nestle quick 2 squares unsweetened chocolate or
120 grams semi sweet chocolate)
1 1/2 cup sugar
1/4 cup butter
1 teaspoon vanilla extract

How to make Chocolate Cake:

Melt chocolate in boiling water; cool. Cream butter with 1 2/3 cups of the sugar and beat until light and fluffy.

Add egg yolks one at a time, beating after each addition. Add vanilla to chocolate mixture. Add chocolate mixture to creamed mixture.

Sift together salt, soda and flour. Add alternately with buttermilk to creamed mixture, beating well after each addition until smooth.

Beat egg whites until frothy, then add the remaining 1/3 cup sugar in four additions, beating well until stiff but not dry. Fold into batter.

Pour into three 8-inch (or two 9 -inch) greased pans with paper lined bottoms, and bake at 350 deg Fahrenheit for 20 minutes. Cool. Frost with Chocolate Fudge Frosting.

How to make Chocolate Fudge Frosting:

In heavy saucepan over low fire, cook cocoa, milk and sugar, stirring continuously until mixture thickens and coats spoon. Add butter and vanilla, mixing well. Spread on cake while frosting is hot.