Friday, December 23, 2016

December 23, 2016

Hello dear friends! It has been awhile since I posted. A lot of experiences will be shared here...soon! Most are my "beyond the kitchen experiences." 
For now, may I just share ths FB memory that re-appeared  in my On this Day ...
Thanks,Hill! Thanks for the recognition! Miss you! - jewel <3

Friday, April 10, 2015

Creamy and Cheesy Cream Dory Casserole

Hello again! I certainly missed blogging! Good to be back and so excited to share more recipes with you.
I saw this somewhere but can't recall where. I decided to cook it with just a few tweaks.

Creamy and Cheesy Cream Dory Casserole


  • 3/4 kilo Cream dory fillet
  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 5 pieces medium-sized poatoes, cut into cubes
  • 1 large carrot, cut into cubes
  • 1 pack gintaang gulay mix
  • 1 cup water
  • chopped parsley
  • salt, pepper to taste
  • 1 tetra pack All-purpose cream
  • 1 cup regular cheese
  • 1/2 cup parmesan cheese
  • cooking oil  
 (I was not able to take a pic of all the ingredients.)

How to do it:

Dilute ginataan mix in 1 cup water, then let boil until it thickens.
The procedure.

  1. Wash and clean cream dory fillet. Pat dry and slice into cubes.
  2. Sprinkle with just enough salt and pepper. Set aside.
  3. Dilute the ginataang mix in 1 cup water. Put in a sauce pan and let boil until it thickens. Set aside.
  4. Heat oil in pan.
  5. Saute garlic, then onions.
  6. Add the cream dory cubes. Stir fry.
  7. Put the carrots and potatoes. 
  8. Sprinkle the chopped parsley. Mix well.
  9. Season to taste.
  10. Pour the ginataan mix. 
  11. Add the all purpose cream. Simmer.
  12. Once the vegetables are cooked, turn off heat.
  13. Transfer to a baking dish.
  14. Top with bread crumbs and lots of cheese.
  15. Bake in 180 degrees for 30 minutes or until the top has browned.
  16. Remove from the oven and let cool for about 10 minutes to let it set some more.
  17. Slice according to your preference.
  18. Enjoy!

Do try this! It is so creamylicious! Please let me know how it went. I would appreciate your comments below. 
Until next time! Please follow my blog for more adventures in the kitchen and beyond! -jewel <3

Sunday, October 26, 2014

My Honda Engine Valve Fondant Cake

I would like to share the customized Honda engine valve cake that I made. It took days to make the details and dry them up. I made everything from scratch. The fondant, the cake, the gumpaste details. I was only shown a picture as guide. No exact picture of cake. The colors were upon the client's request.

This was not easy to do, all hand made, no cutters or molders used, just my imagination (lol) but worth all my efforts after it received so many thumbs up in my FB.

Thank God the client and his friends liked it so much that they didn't want to slice the cake!

Here it is!

I used vanilla pound cake for the layers. Crumb coated with buttercream then covered with fondant.
Hope you like it, too!

Until next time! Thanks for dropping by! - <3 jewel

Tuesday, October 21, 2014


I was thinking of what dish to post for our "Guess the Dish Segment" of my Kawaling Pilipino group. I was the host and I needed a dish that would be hard to guess. It will give the segment more fun, as no clues will be given except for the ingredients. Then I thought of this dish.

Tinumok is a Bicolano dish. This is similar to Pinangat and laing. It is a shrimp mixture, wrapped in gabi or taro leaves, then cooked in coconut milk. Variations can be made. You may use chicken or pork instead of shrimp, or mix them. For my tinumok, I used shrimps and chicken breast fillet. Of course, it is spicy! "wink"


This is how I do it ;)


  • 1/4 kilo shrimps, chopped
  • 1/4 kilo chicken breast fillet, chopped
  • 1/2 kilo young coconut or buko meat
  • 1 onion, chopped
  • 1 ginger, grated
  • 6-7 pieces red chilies, chopped (you may add or lessen, depending on how spicy you want it to be)
  • 10 pieces of gabi or taro leaves, washed and drained
  • 3-4 cups coconut milk
  • 1/4 cup alamang or shrimp paste (optional. I did not put alamang because my stomach grumbles when I use it)
  • fish sauce (according to our preference)
  • salt and pepper

How to cook:
  • Prepare the ingredients, it will be easier to cook once your ingredients are ready and in place.
  • In one bowl, put the chopped shrimps. Mix in half of the onions and ginger. Combine well.

  • In another bowl, put the chopped chicken breast fillet and add in the remaining onions and ginger. Mix well.
  • Season with salt and pepper.
  • In a plate, spread one gabi or taro leaf. Scoop a mixture of either the shrimp or chicken.

  • Fold the leaf.
  • Next, fold the 2 ends of the leaf.

  • Do the same with the remaining mixture. I wrapped separately the shrimp mixture and the chicken fillet mixture.
  • Secure with a thread or toothpick. I used toothpicks. Set aside.
  • In a pan, put the coconut milk and let boil.
  • Add about 1 teaspoon fish sauce.

  • Put the red chilies.
  • Once the coconut milk boils, add the wrapped taro leaves mixture.

  • Wait until the leaves color has darkened and the coconut milk has thickened.

  • Check taste and adjust seasonings. You will notice that the taro or gabi leaves' color darkened. 
  • Turn off heat.
  • Take out the wrapped mixture.
  • Transfer to a serving platter or bowl.
  • Pour the coconut milk on the cooked tinumok.
  • Done! does not only smell good, it tastes soooooo good! Creamy, spicy and delicious! Very easy wasn't it?!

Hope you try this at home and let me know your feedback by giving your comments below.

Notes: 1)You may serve this without the coconut milk sauce.
           2) Do not forget to remove the toothpicks or thread before eating :D

Thanks for joining me! For more adventures in the kitchen and beyond, please follow my blog.

Until next time! <3 -jewel

Wednesday, October 1, 2014


October 1, 2014
4;15 PM

I made puto flan or leche puto, based on the recipe I got from my group. The recipe is not that clear but the basics were there. My first attempt and it was successful! I posted it and again, got so many requests for the recipe. I also mentioned in my Leche Suman blog that I will post the recipe of Puto Flan.  can I say no?

Puto is a kind of steamed rice cake from the Philippine cuisine. It is usually eaten with butter and cheese. It is also a yummy accompaniment to dinuguan, or black pudding stew, another Filipino favorite dish. Leche flan, on the other hand is caramel custard. Combine these two and we have Puto flan or Leche Puto.

I have been wanting to buy those plastic molds for puto but couldn't find one. So, when we went grocery shopping yesterday and chanced upon those individual tin muffin pans, I bought them right away.

The aim here is to make a fluffy puto and creamy leche flan, combined. That is the reason why I used cake flour, instead of rice or all-purpose flour.

Puto Flan
Christmas Puto Flan

As you can see, I inverted the puto to show the leche flan part. Besides, the leche flan part is more delicate so it has to be served this way. It's more attractive, too!

Ingredients: (I was not able to take a lot of pictures in my excitement to start cooking it, lol!)


  • 5 egg yolks
  • 1 can condensed molk
  • 2 tsp of lemon or vanilla extract (you may use lime juice)
  • 2 cups cake flour
  • 2 Tbsp baking powder
  • 1/8 tsp salt
  • 1 cup sugar
  • 5 egg whites
  • 1/4 cup evaporated milk
  • 1 1/2 cups water
How to do it:
  • Let's make things easier by first, breaking 5 eggs and separating the egg yolks from the egg whites :)

  • Grease the molds or tins.
  • Put water in the steamer and let boil.
  • Pour the condensed milk in the egg yolks bowl. Mix and stir slowly until well blended.
  • When the mixture has smoothened, fill 1/4 of each tin. (You may use a strainer)
  • Once the water in the steamer is boiling,  use a cloth to wrap the steamer cover. 
  • Put the tins or plastic molds.
  • Steam the flan for about 4-5 minutes, or just until the flan has set and has firmed enough but still creamy.

  • Turn off heat.
  • Remove the tins or molds from the steamer.
  • Allow to cool.
  • Sift and combine dry ingredients. Set aside.
  • In the bowl of egg whites, add the liquid ingredients.
  • Pour the egg white and milk mixture to the dry ingredients.
  • Stir and blend well.
  • Start boiling the steamer.
  • Scoop puto mixture to the flan. Do not fill up the plastic mold or tin because mixture will still rise when steamed.
  • Once the water in the steamer is boiling, lower heat. 
  • Use a cloth to wrap the cover of the steamer to avoid droplets of moisture to fall on the puto flan.
  • Put the puto molds or tins and steam for 8-10 minutes, or until a toothpick inserted comes out clean.
  • Remove from the steamer.
  • Allow to cool before removing from the molds or tins, otherwise, they might lose their shape.

  • Unmold gently. Transfer to a serving platter.
  • Take a picture and post in the comments below (hahahaha! I want to see your finished products,too! <3 )
  • Done!
Delicious! The puto is fluffy, not dense. The flan is creamy and yummy!

Hope you enjoyed cooking with me! Follow my blog for more adventures in the kitchen and beyond!
Until next time, friends! <3 - jewel

Tuesday, September 30, 2014

Spinach Quiche

September 30, 2014
9:00 AM

I really don't know why but I keep craving for a Spinach quiche. I've made it 3 times this week! I love the dish, and the fact that it's a veggie dish makes me feel less guily eating. hahaha! Anyway, I guess not everyone is familiar with "quiche." Quiche is known to be a French  dish, but actually originated from Germany. The word quiche means "cake" which comes from the German word "kuchen."

Anyway, there's something about the appearance of the dish that makes me crave for more. There are different variations in making this dish. It can be baked with a crust, or, it can be crustless, like the one I am sharing with you. This is a simple Spinach quiche, but the taste is so delicious!. You may add feta cheese, cheddar cheese, chopped mushrooms, crumbled bacon, and ham if you want to.

Spinach Quiche


    • 2 bunches of fresh Spinach leaves, washed, drained and chopped. (You may use the frozen one. Just thaw, then squeeze to remove liquid)

    • 5 eggs
    • 1 cup grated cheese
    • salt and pepper
    • Toppings: (optional): 2 beaten eggs mixed with 1 big can evaporated milk, seasoned with ground pepper.
How to cook:
  • Heat oil in pan. (I added 1 Tbsp butter)
  • Saute garlic, then onion.
  • Stir in the spinach. 
  • Add a pinch of salt and a dash of pepper.
  • Mix well.
  • Once the liquid from the spinach has evaporated, turn off heat.
  • Set aside.
  • In a bowl, break 5 eggs. Whisk.
  • Add just enough salt and pepper.
  • Mix in the grated cheese.
  • Add the spinach.
  • Slightly grease a pyrex or any baking pan.
  • Pour the spinach mixture. Spread evenly. (You may now bake this as is)
  • Before baking, I added and poured the egg and milk toppings.
  • Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
  • Cool and let it set.
  • Cut or slice like a cake. Serve! 

Sooooo delicious! 
You may also top this with bechamel sauce before baking. If you can't find spinach in the supermarket, try using "kangkong" which is readily available in the market.

Hope you try this,too! Oh, and don't forget to comment your feedback. 
For more adventures in the kitchen and beyond, just follow my blog! 
Until next time! <3 - jewel

Sunday, September 28, 2014

Honey Teriyaki Chicken

Happy Sunday everyone! I wanted to cook something special for lunch today and thought of Honey-Teriyaki Chicken and Spinach Quiche. I'll blog Spinach Quiche next. 

Honey-Teriyaki Chicken

  • ·        1 kilo chicken breast fillet, cut into cubes
  • ·       A pinch of salt and pepper
  • ·       flour for dredging

  Sauce :
  • ·      ½ cup honey
  • ·      ¼ cup Soy sauce
  • ·      2 Tbsp pineapple juice
  • ·      ½ cup grated ginger
  • ·      3 Tbsp sesame seeds
  • ·      1 cup water

  Cornstarch mixture :
  • ·      2 Tbsp cornstarch, dissolved in ¼ of water

  How to cook:
  • ·        Rub chicken breast cubes with a pinch of salt and pepper.
  • ·        Dredge with flour.
  • ·        Heat oil and brown chicken.
  • ·        Set aside.
  • ·        In a sauce pan, toast sesame seeds.
  • ·        Add in the sauce mixture.
  • ·        Season to taste.
  • ·        Add the the cornstarch mixture.
  • ·        Once the sauce has thickened, turn off heat.
  • ·        Transfer chicken to a serving plate.
  • ·        Pour Teriyaki sauce.
  • ·        Serve with rice and ice-cold drinks. ;)

    For more adventures in the kitchen and beyond, please follow my blog. 
   Until next time! <3 jewel
Jewelled Kitchen and beyond