Posts tagged ‘Cooking’




When my son turned six months old, I decided to bake milkshake cupcakes, a recipe by Laura Vitale. She has a Youtube channel, right here and a website full of her recipes. Check out the link to her Shamrock milkshake cupcakes recipe if you’d like to have the recipe for the mint frosting. Anyway, instead of making mint flavored frosting, I made chocolate frosting but went a little overboard – I added chocolate mallows on top, even decorated it with frosting. I know, sugar overload but it was a lot of fun doing this.

milkshake cupcake overload 2

Check out the recipe below:

1 cup Granulated Sugar
¼ cup of Unsalted Butter, softened at room Temperature
¼ cup of Vegetable oil
2 Eggs
1 Envelope of Vanillina or 2 tsp of Vanilla Extract
1 Package of Pandegliangeli or 2 tsp of Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk


1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.

2) In a small bowl, mix together the flour, salt, vanillina and pandegliangeli, set aside.

3) In a mixing bowl fitted with a paddle attachment, cream together the sugar, oil and butter. Add the eggs and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.

4) Scoop the batter into your lined cupcake tin, make sure it’s only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

The recipe makes 12 cupcakes.

To make the chocolate frosting, please check out My Basic Vanilla Cupcake post. Just add a few teaspoons of unsweetened cocoa powder to the frosting until desired chocolate taste is achieved 🙂

Like I said, I didn’t make the mint frosting, because I’m not a fan of anything sweet + mint, like choco mint candies, mint cookies etc.. For me, it just tastes weird. But anyway, the cupcakes turned out great, it was a hit with the family and I will make more of this in the future, maybe for my son’s first birthday party. I could just imagine kids (and adults) on sugar high already…uh-oh!



Crispy silken tofu

Crispy silken tofu, this might look like chicken nuggets, but this one is healthier

I did one of my experiments in the kitchen again! This time, I used the left over silken tofu from the budae jigae (Korean army base soup)I cooked for dinner last time. I guess this can be called crispy silken tofu. Pat dry the tofu with a paper towel and slice into bite size pieces, (think mini chicken nuggets), dredge  in flour, dip into beaten egg, drop it into a bowlful of panko bread crumbs and deep fry until golden brown.

It’s crispy outside but really soft inside. But since this is tofu, it will taste bland so I would suggest make a dipping sauce. The one I made was soy sauce and vinegar mixture, with a bit of chili oil for the kick. I recommend eating this with kimchi and steamed rice 🙂


kimbapPressed for time and ingredients, I rummaged through the fridge with whatever I can use so I can fix my husband lunch before he goes to work that day – and I came up with spinach, a carrot, mayonnaise. Going through the cupboard, I got a can of tuna, sesame seeds and nori sheets. Rice was just about ready in the rice cooker. Why not kimbap?

I simply mixed about 2 tbsp of mayonnaise to the tuna (drained) and added pepper  (and salt, if you prefer). Blanched the spinach, squeezed the leaves and added some soy sauce and sesame oil and stir fried the julienned carrots. For the steamed rice, I added sesame oil and sesame seeds. Yeah, I know…I forgot the eggs. But even without eggs the kimbap tasted great. I guess this is as healthy as it can get, kimbap with vegetables 🙂

Rummaging through the fridge for the last time, I found the left over pasta my husband cooked last night. I honestly don’t know what to call this pasta dish, this is pasta sautéed in garlic and onion, with oyster sauce and chili oil – I used Lee Kum Kee Chiu Chow chili oil (for that ‘kick’). This was actually another one of my ideas in the kitchen, I’ll try to post the recipe one of these days.


         I’ve always thought baking is a science; there should be perfect measurement of ingredients as well as exact temperature needed to bake even the most simple pastries. I guess you can call me OC when it comes to baking, I’d throw a fit if you don’t follow baking instructions to a T. Although I did not throw a fit when my mom and I baked a ‘chiffon’ cake, my patience was running dangerously low. Why? Well, this is what she said while we were making the cake batter: “That will do, put it all in now.” That’s what she said when I was measuring cups of flour, I haven’t even leveled it to an exact one cup! “Is the oven on? Put the cake pans in, now.” What?! No pre-heating the oven?

          Honestly, there were a lot of things I needed to explain to my mom when it comes to baking. And she wasn’t listening. All she did was to apply her own cooking principle – always in a rush and her mantra ‘that will do.’ And it does NOT work with baking! I could only imagine if I left her alone to bake a cake, the results would be a disaster, like our chiffon cake. I bet my mom wouldn’t use the measuring spoons and do the ‘a pinch of this and that’. Argh!

          And our chiffon cake? It was a definite disaster. It didn’t fully rise up, it wasn’t fluffy, and it was like rubber. Yeah, I have no idea how the cake got to a rubber like consistency but I wouldn’t be surprised because my mom has something to do with it.

          So, lesson learned… I will never bake with my mom again.


A very tasty yet simple Korean dish

A very tasty yet simple Korean dish

Know how to fry scrambled eggs? Like seaweed (the black, paper thin wrap used in maki)? Then this simple Korean recipe might just be the perfect dish to get you to start cooking Korean food.

          It’s called 김계란 말이  (Kimgyeran mari) or rolled eggs and seaweed.  All you would need are oil, 2 eggs, salt and pepper to taste and seaweed or laver. It’s just like frying scrambled eggs but this time you have to add the seaweed and roll the egg instead of turning it over, oh and cook it in low flame. Before rolling the egg, you have to make sure the other side is cooked enough so it will not break.

          This can be cooked in a non-stick pan, but I still wiped a bit of cooking oil before I started frying the egg.

Recipe from Aeriskitchen from Youtube. (I only added the salt and pepper, (my version). Video down below.


‘Jeyuk? What’s that?’ Was my first reaction when my husband told me about this Korean dish. I’m not really familiar with it, but it did get my taste buds attention when he brought home a package of Jeyuk topped on rice. I love spicy foods and Jeyuk is simply perfect.

This is a combination of thinly sliced pork belly (bacon cut) with onions, gochujang (hot pepper paste) sesame oil, sugar, garlic, green pepper and ginger – well, that’s what I was able to taste. And I wasn’t mistaken when I checked Maangchi’s website to look for the recipe. Little did I know that this dish was also called doejibulgogi. The other ingredients that I missed was the soy sauce, pepper and gochugaru (hot pepper flakes).

Like other Korean side dishes or banchan, this dish was easy to cook. Since I couldn’t get thinly sliced pork belly, I bought frozen pork belly instead for easier slicing. One thing I did though, I removed the skin from the pork before I sliced it into bite size pieces, washed it, dried it with a paper towel and placed it in the pan. Oh, make sure that you use a non-stick pan when cooking this dish. After that you just ‘dump’ all the ingredients in the pan; the onion, green onion (leeks), garlic, ginger, brown sugar, soy sauce and pepper to taste. One ingredient that I omitted was the green pepper. When all the ingredients are in the pan, turn on the stove and begin mixing while the pan gets hot – cook for 10 minutes, stirring occasionally until the onion becomes transluscent.

Yummy jeyuk!

Korean spicy stir fried pork, anyone?

This is the video for Maangchi’s Doejibulgogi:


Double fried chicken? It’s yummy on its own but if you add a sweet sauce to it, it’s even yummier. Not to mention that the chicken does not lose its crispiness even if it is smothered in that thick, brown sauce.

Alright, I admit. This picture was taken almost a year ago when I made this in my mother in law’s house. First off, this is my first time deep frying a chicken twice.  And I was actually thinking that if the crispy chicken was smothered in the sweet sauce, it would lose its crispiness, I was so wrong!

This recipe is really very easy to follow, you can even use other chicken parts, if you’d like, but I chose to cook wings because it’s small and has less cooking time. As for the sweet sauce, I decided to remove the ginger pieces before I added the double fried chicken – I can tolerate the taste of ginger but I just didn’t want any chunks of it in the sauce.  In Maangchi’s recipe, she added peanuts and chili flakes, I omitted that part. One mistake I did, I forgot the sesame seeds 😦

This dish kind of reminds me of Bonchon Chicken, but it still has its own unique ‘Maangchi’ taste to it and since it’s homemade, you can be sure of the ingredients that are used. Make sure to serve with Kimchi or any other Korean side dish, but don’t forget the rice 🙂

This is the not so artistic side of me taking the picture and because I was eager to taste it, I just took the photo as soon as I got the wings out of the wok. I promise to take a better picture next time 🙂


Watch Maanchi’s video here:

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