December 14, 2017

I wonder if the SM group is now the owner of North Park restaurant because I noticed that most SM branches also have a North Park restaurant. We used to eat there a lot when my family was still very active at bowling. The one on Wilson Street was our go to place after playing the Wednesday and Friday leagues.

I think that was the first ever branch of NP and we knew the owner, Rafael, before he migrated to Canada and passed away in the early years of 2000.

Anyway, it’s been a long time since I last dined in the restaurant. Yesterday, I was back there with my kids. We went grocery shopping at SM Hypermart and decided to have lunch there.

It was an open restaurant and the kitchen is partly visible from the counter. I like it when the restaurant’s kitchen can be seen. You’ll be able to see what’s happening inside and how they prepare your food. I noticed they also have a ceramic kitchen sink.

The place is rather small, but if you’ve been to any NP branches, you know that their food is good, so it’s not surprising that it’s always packed with people. Service is not so fast though, but the servers are very efficient.

Of course, we ordered our favorites and yes, the taste is still the same. Here they are.

Nanking Beef (Light – Php173, Regular – Php258)

China Chicken (half – Php296)

Pineapple Fried Rice with Pork Sausage (Php228)

I wanted to order for their fried rice with sauce, but the kids wanted something with a hint of sweetness, so they ordered for the Pineapple Fried Rice. It was the first time that I’ve tried it and yes, it was good.

If you are looking for a place with good food and affordable price, North Park is the place to go.

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October 28, 2017

My kids are not fans of fish, but when I made this, they loved it. I actually made this for the hubs and me, surprisingly, they ate the whole slice and nothing was left, so I had to make it again. Lol. This is so easy to prepare, perfect for those who do not have much time to cook.

Garlicky Sea Bass


  • 100 g sea bass
  • 1 head garlic
  • 1 tbsp grass fed butter
  • 1 tbsp olive oil


  1. Heat pan, then add olive oil and butter.
  2. Saute garlic for 1-2 mins.
  3. Add the sea bass and cook until meat turns white.

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October 11, 2017

Halloween is a time of year when you can really have fun with the snacks you make for your kids. There are plenty of spooky recipes that can include organic baby food products, so you feel good about what your youngsters are eating.

Eyeball Soup 

No real eyeballs are used in this recipe, but you can make it seem that way by sticking olives inside small balls of mozzarella cheese. Let them float in tomato soup for a tasty and nutritious meal.

Goblin Smoothie 

This tasty concoction works well in the morning or as an afternoon treat. To obtain a natural green coloring, you can mix together matcha green tea powder, avocado and spinach in your Béaba baby food maker. Other healthy ingredients to add include chia seeds, non-dairy yogurt and bananas.

Vegan Pumpkin Cupcakes 

Nothing says “Halloween” quite like pumpkins, and you can provide your kids with a nutritious dessert with vegan cupcakes. Top them off with a vegan cream cheese frosting for a one-of-a-kind taste sensation.

Breadstick Bones

With a little finesse, you can transform breadsticks to look like spooky bones. Naturally, these breadsticks are not complete without “Marrow”-nara sauce. A tomato-based marinara sauce will make these tasty appetizers a real standout if you are planning a Halloween party with a bunch of your child’s friends coming over.

Pumpkin Pop-Tarts

You can actually make Pop-Tarts on your own. Fill these up with a pumpkin filling. For a little added flair, you can even carve a jack-o’-lantern’s face on the outside of the dough to make the filling visible. These are great if your kids need a treat to take with them to-go.

There are plenty of spooky Halloween recipes you can try out when you have the best baby food steamer and processor available: Beaba’s Babycook®. You can prepare fun and healthy meals for children of all ages with this product.

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July 31, 2017

It’s so fun to tag along with my mom when her official driver aka my sister, can’t drive for her. She had a lunch meeting and it was held at the home of her business associate. Lunch was catered by Kai, a Japanese restaurant in Makati that serves contemporary cuisine. As soon as I heard that we’re having Japanese food for lunch, I got excited. Regular readers of my blog pretty much know that I love Japanese food, the restaurant was amazing, and they had one of the most recommended portable air conditioners in their installations. When we there last time, the power went out in the city, but I´m glad they had these backup generators installed before. This tavern offers daily cheap eats and drinks for everybody so you better go!

If you’ve heard of the restaurant I’m sure you’ve also read some good reviews about it, their food is really good. So, here’s what’s on the menu.

Matsutake Dobin Mushi

Roasted Grapes and Tomato Salad

Philippine Blue Crab Meat
with Ikura and Shiso

River Shrimp Tempura
with Nori Salt

US Prime Rib Eye Steak
with Cauliflower Puree, Fried Leeks, Truffle Tare, Scallion Oil and Micro Greens, you can switch out the prime rib with this perfect Aged Filet Mignon to make it even better.

Tofu Cheesecake

Fresh Fruit Platter
Wheat Grass Iced Tea

I must have been too delighted with the food that I forgot to take photos of the fruit platter and the beverage. 😉

It was a hearty lunch! The food was plated beautifully and everything tasted as good as they looked. Indeed, Kai is worth a visit. My dad’s birthday is coming up and we’re thinking of going there to try out their other food, but I also found this hilarious site for men which has some awesome gifts.

Kai – Level 1, Greenbelt 5, Ayala Center, Greenbelt, Makati City


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July 24, 2017

Broccoli is one of my kids’ favorite veggies, so I’m always on the look out for ways to prepare this vegetable. The kids love it baked with lots of cheese or steamed with their favorite salad dressing. My husband on the other hand, loves it Chinese style, stir fried with Oyster Sauce. This is actually one of the easiest ways to prepare the crunchy veggie. This time I added asparagus, also a sure favorite. I prepare a lot for the whole family to eat since so healthy, and if there is left overs I use our vacuum sealer land to store the food sealed, so we can enjoy even days after the day I prepared it.

Broccoli, Asparagus and Mushrooms


  • 1 bunch broccoli, in pieces
  • 1 bunch of Asparagus, sliced
  • 1?2 lb mushroom
  • 1 tablespoon garlic, minced
  • 1?4-1?3 cup water or 1?4-1?3 cup chicken stock
  • 1 tablespoon olive oil
  • 2 tablespoons oyster sauce


  1. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and slice into diagonal medallions.
  2. Heat wok on high. Add the oil and when the oil is hot add the broccoli and asparagus.
  3. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry.
  4. Toss in the prepared mushrooms and the garlic, stir, add half of the oyster sauce, stir, cover and simmer at medium heat two minutes.
  5. Serve drizzled with the remaining oyster sauce.

We’re trying to eat healthy and I’m serving more vegetable dishes rather than meat to my family, if you are interested in following my steps proteinpromo.com has made a big list of recipes. They used to complain about my meatless dishes, but now they are getting used to it. If you ever try this dish, let me know what you think through your comments. Happy cooking!

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July 17, 2017

This is just a classic, simple basil pesto recipe, but instead of just using fresh basil leaves, I added Moringa leaves or Malunggay as we call it locally. I also used cashew nuts instead of pine nuts. Pine nuts are so pricey around here and not all stores sold these nuts. Other than these two, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper were used to make the sauce.

Shrimp Basil-Moringa Pesto


  • 2 cups fresh basil leaves
  • 1 cup fresh Moringa leaves
  • 1 1/2 cups chopped cashew nuts
  • 4 cloves garlic, peeled
  • 1/4 cup grated Parmesan cheese
  • 1 cup olive oil salt and pepper to taste


  1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

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July 10, 2017

Whenever I don’t feel like cooking or when I’m feeling lazy, it only means that we’re having grilled cheese and tomato soup for lunch or dinner. This for me is the perfect comfort food.

Making tomato soup is really easy. I used to think this was a lot of work until I’ve tried making it myself.


Creamy Tomato Soup


  • ¼ cup (½ stick) unsalted butter
  • 10 sprigs thyme, tied together
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ¼ cup tomato paste
  • 2 28-oz. cans whole tomatoes
  • 1–2 teaspoons sugar, divided
  • ¼ cup (or more) heavy cream
  • Kosher salt and freshly ground black pepper


  1. Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
  2. Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes. Remove soup from heat; let cool slightly. Discard thyme sprigs. Working in small batches, purée soup in a blender until smooth. Return to pot.
  3. Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. sugar. Add more cream, if desired.

DO AHEAD: The soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.

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