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Sweet Chili Gambas

Hello there guys. It’s another long month that I haven’t blog some recipe but fortunately I got some spare time to do some entries. So today I’m serving Sweet Chili Gambas. I prefer to add some taste than the usual gambas to make it more alive and I want to use whole shrimp than the usual peel and deveined  because it adds more flavor to it. So guys enjoy this recipe. This is best serve with ice cold beer.DSC02280


Sweet Chili Gambas Recipe


– 1 lbs of shrimp
– 4 clove of garlic, minced
– 1 meduim size onion, thinly slice
– 1 medium size green bell pepper, thin stips
– 100 ml of tomato sauce
– 100 ml of sweet chilli sauce
– salt and pepper


  1. Heat oil in a pan and saute garlic until light brown.
  2. Add the onion and green bell pepper and saute until soft.
  3. Add the shrimp and cook for 2 min.
  4. Add the tomato sauce and sweet chili sauce and cook for 2 min.
  5. Assemble it on a plate.
  6. Served and enjoy the foodgasm.
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BBQ Pork Belly with Creamy Polenta

Good day everyone! It’s been a long a month due to busy sched in school so I’ve to decide to blog again. So this time we’re going outdoor and what’s good in outdoor cooking, yes! It’s BBQ. So I tried to pair it with polenta and it’s my first time to encounter it because here in the Philippines it is not a staple starch food and unusual for us but I like try things new because it show us to become creative and yes it pair well together with the BBQ it’s like yin and yang the bold and smoky flavor of the BBQ complement with the rich and creamy flavor of the polenta. So you guys try this fantastic recipe.DSC01988

BBQ Pork Belly with Creamy Polenta Recipe


Pork BBQ sauce Marinade:
– 1 cup of ketchup
– 1/2 cup of cane vinegar
– 4 Tbs of soy sauce
– 1 Tbs of garlic powder
– 1 Tbs of paprika
– 1 Tbs of onion powder
–  2 Tbs of brown sugar
– salt and pepper

– 1 lbs of pork belly, country style cut

Creamy Polenta:
– 1 cup of polenta
– 4 cup of water
– 1/2 tsp of salt
– 1 Tbs of butter
– 1/4 cup of parmesan cheese


  1. For the BBQ sauce marinade, mix all ingredients together and heat it on the sauce pan for 5 min at low heat.
  2. After the sauce is done put half of it for the marination of the pork and the other half is for the dipping.
  3. Marinate the pork overnight.
  4. Grill the marinated pork and baste it frequently.
  5. For the polenta, first boil the water over medium heat.
  6. Pour the polenta into the boiling water while whisking gently.
  7.  Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta .
  8. Turn off the heat and add the butter and the parmesan cheese for the finishing touch, season with salt and pepper if desired.
  9. Arrange the polenta with the BBQ and drizzle the BBQ sauce and garnish it with herbs.
  10. Serve and enjoy the foodgasm! ^_^
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Almond-Crusted Shrimp Cake

Happy Chinese New Year to everybody. So today I’m preparing something special that doesn’t usually serve on Chinese new year but still It still considered because it’s a round shape. Yes! in Chinese new year serving food that is round shape represent prosperity and good-luck. I like the way of using almond slivers it give a nice crunchy and nutty flavor crust that is very good to paired with soft and moist shrimp cake. So you guys enjoy this wonderful recipe and again Happy Chinese New Year. ^_^

Almond-Crusted Shrimp Cake Recipe


Shrimp cake mixture:
– 1/2 lbs of shrimp, peeled and deveined
– 1 tsp of garlic, finely chopped
– 1 tsp of spring onion, finely chopped
– 1 tsp of ginger, finely chopped
– 1 Tbs of cornstarch
– 1 tsp of sesame oil
– 1 Tbs of soy sauce
– pepper

– flour
– egg
– almond slivers
– cooking oil


  1. Put all the shrimp cake mixture in a food processor and pulse until minced avoid pulsing into a paste.
  2. Form the mixture into a round shape patty and coat in a sequence procedure of flour, egg and then almond slivers.
  3. Heat oil in pan and pan-fry the shrimp cake  until golden brown set aside and drain excess oil in kitchen towel.
  4. Arrange in a plate and garnish it with spring onion and accompanied it with sweet-chili sauce.
  5. Served  and Enjoy the Foodgasm! ^_^

Mozzarella with Meat-sauce in Carrozza

Happy New Year guy (yeah I know it’s very late,well  just to start my first 2014 entry).Guess whats for breakfast? Yes , it’s Mozzarella in Carrozza with variation that I added with meatsauce which is a left over food yesterday so I use as an additional ingredient to create something new again. You need to recycle your food to make it new and appetizing again be resourceful and creative.

Mozarella en Carozza is a classic Italian dish which is the bread slices are pressed around mozzarella cheese dipped in egg, then deep-fried. But instead of deep frying I pan-fry it just to  be less oily for those who are health conscious. I fill it with meatsauce to make more savory and more flavorful and it’s goes very well with the mozzarella especially when it melts and turns oozy. So guys enjoy this mouth watering scrumptious dish that you gonna crave for. Enjoy

Mozzarella with Meat-sauce in Carrozza Recipe


– 3 Tbs of olive oil
– 1 medium sized onion, finely chopped
– 3 cloves of garlic, finely chopped
– 1 lbs of ground beef
– 2 Tbs of tomato paste
– 2 tsp of Italian seasoning
– 1 can of chopped tomatoes
– salt
– pepper

– 4 eggs
– 100 ml of milk
– salt
– pepper
– any loaf bread slices
– Mozzarella cheese, sliced about single square
– Meat-sauce
– 4 Tbs olive oil


  1. First make the meat-sauce: Add oil in a pan and saute onion until translucent and then add the garlic and saute until fragrant, add the beef cook it until nice and brown and then add the tomato paste mix until it cover the whole ground beef and then add the Italian seasoning together with the chopped tomatoes, pour a quarter amount of water in the can of the chopped tomatoes  and add to the mixture season it with salt and pepper and simmer until the sauce thicken.
  2. Beat egg in a bowl and add the milk and season with salt and pepper.
  3. Make a sandwiches with a filling of Mozzarella and meat-sauce and make sure do not overfill it otherwise it will burst up. Press the edges firmly together.
  4. Carefully dip the sandwiches to the egg mixture until they are thoroughly coated. Do it batch by batch.
  5. Heat oil in a  pan and fry the sandwiches in batches until golden brown on both sides. Drain well on kitchen paper.
  6. Cut the sandwiches in half diagonally and arrange it in a plate and garnish it with basil.
  7. Served  and Enjoy the Foodgasm! ^_^

Roast Pork Tenderloin and Potatoes

Merry Christmas everyone hope you all having a wonderful day. Today I’m making a special yet simple Christmas dish that you gonna enjoy it.This dish is all in one pan so you don’t have time to be multitasking in cooking.  I’m grateful that I feel unstressed in shopping in a grocery for a last minute shopping preparation for the Christmas eve cause everyone here in the Philippine are exactly have the same idea of serving the typical Filipino Christmas Eve dish like Spaghetti, Macaroni salad, and Lechon(roasted suckling pig) and they are running out of supply due to high demand because the Christmas season. So you should come with an alternative idea how or what will you prepare for Christmas. So hope you guys enjoy my recipe and again have a Foodgasmic Christmas day ^_^

BTW sorry for the poor quality shot Im in a hurry to serve hehehe….DSC01392

Roast Pork Tenderloin and Potatoes

Roast pork tenderloin:
– 1.5 lbs of pork tenderloin
– 4 cloves of garlic. sliced thinly
– 1 Tbs dried rosemary
– salt and pepper
– olive oil

Roast potato:
– 1/2 lbs of potato, quarterly sliced
– 2 cloves of garlic, chopped
– 1 tsp of dried rosemary
–  1 Tbs balsamic vinegar
– salt and pepper
– olive oil

– 2 tsp of butter
– 2 tsp of flour
– 350 ml of stock
– Worcestershire sauce
– salt and pepper
-pan drippings from the roast pork tenderloin


  1. Make a 4 small slit in your pork tenderloin and stuffed it with the sliced garlic and dried rosemary
  2. In a pan add oil put heat on high and and just sear or brown the surface of the tenderloin and set aside.
  3. Prepare to parboil your potato make sure to put salt on your water.
  4. Air dried  and cool down your parboiled potatoes.
  5. Marinate your parboiled potatoes  with olive oil, garlic, balsamic vinegar, salt and pepper.
  6. Set all of your ingredients in the roasting pan, first make an allowance in the middle for the tenderloin to place and the both vacant side fill up with the marinated potatoes.
  7. Put in an oven and cook for about 20 min at 180 C. Make sure your oven is preheated.
  8. After that rest your roast pork tenderloin and let the juices come out its a great flavoring liquid for the gravy.
  9. In a pan at medium low heat melt your butter and add the flour make sure to make your roux color light brown.
  10. Add the the stock and gently stir with a wire whisk to mix altogether well and add your pan drippings and add a 3 drops of Worcestershire sauce and let it simmer in very low heat about 10 min.
  11. Sliced your roast pork tenderloin about 1 cm thick
  12. Arrange your roast pork tenderloin and potato in a plate and pour your gravy on the top.
  13. Served  and Enjoy the Foodgasm! ^_^

Steamed Tofu Steak with Bacon Mushroom Sauce

This is a quick, easy and healthy dish. Typically in making tofu steak the tofu is fried but I used another alternative which I steamed it and used the silken tofu because I like the soft, smooth and delicate texture that melts in your mouth, it depends on you of what type of tofu do you want to use. The sauce is very savory because it has mushroom and bacon on it, we know that these two are flavor enhancing ingredient plus I add soy sauce so gets even better. So people try this amazing  light and healthy dish that you gonna love it. Enjoy!

Steamed Tofu Steak with Bacon Mushroom Sauce Recipe


Bacon Mushroom Sauce:
– 2 pcs of Shiitake mushroom, thinly sliced
– 1 medium sized onion, thinly sliced
– 2 cloves of garlic, finely chopped
– 2 strips of bacon, diced about 1 cm
– 60 ml of dashi stock or water
– 2 Tbs of soy sauce
– 1 tsp of sugar
– 1/2 tsp of cornstarch
– 35 ml of water
– 4 drops of sesame oil

–  300 g tube of silken tofu
– spring onion, chopped


1. Cook bacon on a pan.
2. Add the onion if the bacon render it’s fat and saute until translucent.
3. Add garlic and saute until fragrant.
4. Add the Shiitake mushroom saute until browned.
5. Add the dashi stock, soy sauce and sugar and then simmer.
6. Mix the cornstarch with water and put on the pan simmer until it gets thick.
7. Finish it with 4 drops of sasame oil.
8. Cut the tofu about 1cm thick and arrange on a plate.
9. steamed it for about 6 min.
10. Top the tofu with the sauce and garnish it with spring onion.
11. Served  and Enjoy the Foodgasm! ^_^


Moroccan Style Burger

Long time, no post. It’s been a month that I left my blog again due to busy schedule but  still I must go back in the track and continue what I like to do. So this time I prepared  burger but with a Moroccan twist by seasoning my burger patty with Moroccan spice and instead using ketchup , mayo and mustard I use yogurt with lemon, garlic and mint that  goes very well the burger. Imagine of  a kebab on a burger it’s just like that. And I guess it’s gonna be even tasty when I put cheese on it. So you guys try this juicy and tasty burger with a hint of Moroccan flavor.

Moroccan Style Burger Recipe


Moroccan  Spiced Burger Patty:
– 1 lbs ground beef
–  1 1/2 tsp of tsp of Moroccan spice powder
–  salt and pepper

Lemon-Garlic Mint Yogurt Sauce:
– 125 g of plain yogurt
– 1 lemon
– 1 clove of garlic, paste
– 1 sprig of mint, chopped

– 1 onion, thinly sliced
– 1 tomato, sliced
– 1 cucumber, sliced
– 1 lettuce, segmented
– cheese square singles
– Burger Buns
– Cooking Oil


1. Mix and season the Moroccan  Spiced Burger Patty mixture altogether.
2. Mix the Lemon-Garlic Mint Yogurt Sauce mixture altogether.
3. Form the the ground beef mixture into patty shape burger about 1/4 lbs each.
4. Heat the oil in the pan and pan-fry your patty until cooked.
5. Reheat your burger buns in the pan about 12 sec on each side.
6. Assemble your burger  and top with your  Lemon-Garlic Mint Yogurt Sauce.
7. Plate and arrange, best served with fries.
8. Served  and Enjoy the Foodgasm! ^_^

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San Miguel Beer Beef Stew

This is my first beef recipe post. So this is one of my favorite stew recipe because of its rich, hearty and meaty flavor and the beer deliver the great taste especially I use the good quality one the San Miguel Beer Pale Pilsen it’s the best beer in the Philippines and one of the popular beer in the world. I use the shank part because it  contains  high connective tissue which is very suitable for stewing and also has that bone marrow which makes the stew even more flavorful and also the beer the longer it cooks the better it gets. So try this succulent, fall of the bone, melts in your mouth stew and you gonna love it!


San Miguel Beer Beef Stew Recipe


– 1 lbs of beef shank
– 100g of white onion, diced
– 50g of celery, diced
– 50g of carrots, diced
– 5g of garlic, chopped
– 100g of fresh Shitake mushroom, thinly sliced
– 10g of flour
– 330ml of San Miguel Beer
– 300ml of beef stock
– 1tsp of dried thyme
– 1tsp of dried rosemary
– 1pcs of star anise
– salt and pepper
– butter
– salt and pepper


1. Season the beef shank with  salt and pepper
2. Add oil in a pot and brown the beef shank at high heat.
3. Set aside the browned beef shank and in a same pot add butter and saute onion, carrots and celery until soften.
4. Add garlic saute until fragrant.
5. Add mushroom saute until turns brown.
6. Dust it with flour mix until the flour incorporate well with the vegetables.
7. Deglaze with beer and simmer.
8. Add the beef stock and wait until simmer.
9. Add the browned beef along with it’s juices.
10. Add the dried rosemary and dried thyme and season with salt and pepper
11. Turn the heat in low fire , cover and simmer for 2 hrs.
12. After 2 hrs , In a small bowl mix 1 Tbs of butter and  1 Tbs flour and add to the stew sir until thickened.
13. Plate and arrange, Best served with bread.
14. Served  and Enjoy the Foodgasm! ^_^

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Rustic Chicken Stew

I created this dish unexpectedly without a plan. I saw a random cuts of chicken in the fridge so the better way to cook it is stew it and make it rustic because rustic cuisine is suppose to be unrefined, old fashioned, pheasant food and something reminds you of grandma’s cooking just exactly your comfort food. So you guys try this and feel the comfort of the flavor of your childhood.

Rustic Chicken Stew Recipe


– 1 lbs of random cuts of chicken
– 2 cloves of garlic, chopped
– 1 medium size white onion, sliced thinly in half
– 60 ml of white wine
– 1 dried bay leaf
– 1 clove
– 1/2 tsp of dried rosemary
– 1/2 tsp of dried thyme
– 1/2 Tbs of of flour
– 300 ml of chicken stock
– salt and pepper
– olive oil


1. Season the chicken with salt and pepper.
2.  Heat oil and brown the chicken on the pan at high heat.
3. Set aside the chicken when it turns brown, add oil again and saute onion  until it turns translucent.
4. Add garlic saute until fragrant.
5. dust with flour mix until the flour incorporate with the onion and garlic.
6. Deg laze it with white wine.
7. Add the chicken stock and the browned chicken along with bay leaf, clove, dried rosemary and dried thyme then simmer gently in low heat until the liquid has reduced into a stew consistency for about 45 min.
8. Check and stir occasionally.
9. If the stew reach its right consistency season with salt and pepper if necessary and its ready.
10 Plate and arrange.
11. Served and enjoy the Foodgasm! ^_^

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Lemon-Basil Shrimp Capellini

So this is my first pasta recipe entry.  I was curious about what is the taste of a zesty and citrussy pasta. It is something that never tried before. So I decided to make one and I think It goes well with shrimp . Eventually it taste good and it really goes well with the Capellini pasta,  it’s very refreshing its reminds you of the taste of summer. My dad thought that this is an odd food to eat but after he taste it he like it and enjoy it because it’s zesty, light and flavorful. So you guys try it and you gonna enjoy the refreshing flavor.DSC00888

Lemon-Basil Shrimp Capellini Recipe


– 250 g of Capellini (A.K.A Angel Hair Pasta)
– 3 cloves of garlic, chopped
– 1/3 cup of extra virgin olive oil
– 2 lemon, squeezed
– zest fromthe lemon
– 1/6 cup chopped fresh basil leaves
– 1/2 lbs of shrimp, peeled and deveined
– salt and pepper


1. Cook the Capellini pasta in a pot of salted boiling water, about 3 min. Drain pasta, reserving 1/2 of the pasta water.
2. Heat oil on the pan and saute garlic until fragrant.
2. Add shrimp and season with salt and pepper cook until pink.
4. Add the lemon juice.
5. Add the reserve pasta and mix until all the liquid corporate together.
6. Add the chopped basil and lemon zest.
7. Add the cooked pasta and toss to combine.
8. Plate and arrange.
9. Served and enjoy the Foodgasm! ^_^