Thai Night

there is always something special about finding great food in hidden places. it’s like discovering a secret that only a few people knows. one day while husband and i were strolling along new brighton area, we happen to pass by a simple thai dine and take away place tuck in an alley at a mini mall near the beach. by the looks of it, it can only hold 10 people at a time. i would guess that the thai lady and her kiwi partner runs the place. they are a nice and friendly couple who always welcome us with a smile whenever we ate at their place.

one thing i like about the place is that the owners are very hands-on in that the lady always gets the orders, then she goes inside the kitchen to cook the food while her partner is manning the cashier booth. the guy serves the food and from time to time, checks on the customers how the food was. i don’t remember seeing a third staff working with them. i just feel that the mere presence of the thai lady is more than enough to prove that the food we are about to eat is an authentic home cooked thai food! hehe!

our secret thai place

our secret thai place

smile before lamon

smile before the attack

smiling, posing and chewing in between. multitasking at its finest.

smiling, posing and chewing. multitasking at its finest.

omg, pad thai!

omg, pad thai!

green curry chicken

green curry chicken

chicken satay in peanut sauce

chicken satay in peanut sauce

if we want chinese food, we go to bensons. for japanese food, samurai bowl is the default. if we crave for indian food, there’s always kinara. and if we want thai food, we just go to spicy thai dine and take away place. :)

White Chocolate Almond Bars

i’m temporarily taking a break from doing cupcakes, muffins and cookies since i already know the basics. now, i’m shifting my attention to creating more brownies and slices. i always drool every time i pass by the coffee shops and see the yummy looking bars, brownies and slices displayed in the window. good thing, we went to the library last week and i borrowed a bunch of cook books for my baking hobby. i found this very nice book fat witch brownies by patricia helding, owner of new york’s fat witch bakery.

i like any food that has chocolates on it whether it’s white, black, milk or dark. so last night, i came up with white chocolate almond bars. i was busy at the kitchen while the husband is out playing basketball. by the time he comes home, the goodies will be ready. :)

here are the ingredients:

1 cup white chocolate chips

3/4 stick of unsalted butter

3 large eggs, separated

1 teaspoon vanilla extract

3/4 cup granulated sugar

1/2 cup flour

3/4 cup blanched slivered almonds

1/4 teaspoon cream of tartar

slivered almonds, flour, sugar, chocolate chips, egg,vanilla, cream of tartar, butter

(l-r) slivered almonds, cream of tartar, flour, vanilla, egg, sugar, chocolate chips, butter


1. grease a 9×9 inch baking pan with butter. dust with flour and tap out the excess. preheat the oven to 350 F. >> i totally forgot the dusting part since my mind is too preoccupied separating the yolks from the whites! 350 F to C is close to 175-180 in Celsius. 

2. melt the chocolate and butter together in a small pan stirring constantly. set aside and let cool in room temperature. >> i only got a 1/2 cup of white chocolate chips so i mixed another 1/2 cup of brown ones to satisfy the ingredients. let’s see what will happen. 

melt chocolate with butter

melt chocolate with butter

3. beat the egg yolks and vanilla with 1/2 cup of granulated sugar until thick and light yellow for 2 minutes. then add the chocolate mixture and continue mixing until well blended. measure the flour and then sift directly into the batter, mixing gently until well combined. stir in the almonds by hand. >> i found out that hand mixing the batter and almonds is a good exercise.

parang labada, ihiwalay ang puti sa de-kolor - lol

parang labada, ihiwalay ang puti sa de-kolor – lol

4. spread the batter evenly in the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. the top should be a light golden color.

5. let it cool for an hour and cut into slices before serving.

…and here’s the finished product!!! thanks to the mister for making them look photogenic. :) medyo di pantay pantay kasi ang pagka slice ko.  :)

White Chocolate Almond Bars

white chocolate almond bars

the brownie is very soft. i thought it was my mistake but then the mister said it was fine to his liking and it tastes good ‘daw’ (hehehe…me and my fan. lol!). now i know what kind of business to do when i quit IT. ;)

Weekly Photo Challenge: Happy

“rules for happiness: something to do, someone to love, something to hope for.” – immanuel kant

diy manicure/pedicure | massage | comfort foods | nail polish | books | dogs | traveling | quality time | love | my faith

more of this week’s photo challenge here

Confessions of a Wine Drinking Wannabe

last friday together with my colleagues, we went to ‘wine connection bar and bistro’ at somerset for our tgif session. we met with gina whom we haven’t seen for a long time after she left the company. as the name implies, the place offers a diverse selection of wines from all over the world which customers can enjoy. since it was a friday, the place was full by the time we arrived and we had to wait for 15-30 mins to be seated, one of surest signs that the place is good and cheap. hahaha.


ok. to be honest, i’m not an avid drinker of wine. i am more expose to beer and hard liquor type of drinks. my impression is that only the rich people can afford and appreciate (quality) wines and i’m not one of those people. hihihi.

so we ordered pizza, pasta, meat platter and of course bottles of wine. bottles because we were 5 then and a bottle is not enough. it was a good night shared with laughter, stories on work, rants about work and simply catching up on each other’s life.


the place is good. one of those kinds that you want to go back again and again for laid back tambay nights without breaking the bank. you get your money’s worth for a delish food and wine combo. the ‘3 bottles + 2 pizza + a pasta + platter’ is equal to 2 cocktail drinks outside sans the food. sulit!


so going back. i like the wine, it tastes good and i know it’s a healthier option. but i find it too claaassszzz for my taste. hahaha. poser na poser! but it’s ok to do this once in a while, after all it’s not just about the wine. it’s the company of good friends and the stories that comes with it.

tama na poser. hahaha. beer ftw pa rin!

My 1st Chicken Arrozcaldo

i’m bacccckkk! sorry i was missing in action lately and i always forget to update my blog. well, nothing exciting happening to me lately since i am doing overtime work these past 2 weeks. if not at work, i just stay at home during weekends playing ps3 games with bf. walang ganap naninibago akoooo!

few days ago while at work daydreaming, i suddenly craved for arrozcaldo. you know sometimes when you’re bored and hate what you are doing, the mind tends to wander and in my case, i always daydream of two things: travel or food. i don’t know what struck me but i badly want a bowl of hot steaming congee (or baka dahil napasilip ako nuon sa bintana kasi umuulan). haha! and so thanks to the internet for saving me and my hungry tummy. :-)

now presenting, my 1st ever chicken arrozcaldo. i’m very happy on the outcome of this dish, masarap!!! am i biased on my cooking? or just hungry ? hihihi…

*chicken arrozcaldo*


1kg chicken

1 head garlic, crushed

1 head onion, sliced into small cubes

1 medium-sized ginger, sliced into strips

1 chicken cube

spring onions chopped

toasted garlic/onions for toppings

1 cup of uncooked rice


fish sauce

black ground pepper

cooking oil

magic sarap (that does all the magic – haha)

4 hard-boiled eggs



1. pour cooking oil then sauté garlic, onion and ginger (in that order).

2. once garlic and onion starts to turn light brown, add the chicken cube. the chicken cube should melt together with the other ingredients so the taste will seep in.

3. add the chicken and cook until it turns to light brown. gisa-gisa with halo effect lang parang nag e-exercise. i cover the chicken while cooking para makulong yung lasa (mehganun!?!?)

4. add a dash of fish sauce (patis), ground black pepper and ‘magic sarap’ to taste.

5. once the chicken starts to cook and turn brown, add the cup of uncooked rice. ihalu-halo lang ang bigas with the other ingredients. gisa all the way!

6. then add water to the mixture. yung tipong kapantay ng chicken yung dami ng tubig. ok lang medyo matubig dahil maluluto pa ang bigas. cook this for 45 minutes or until you achieve the right texture of your arrozcaldo.

7. add the hard-boiled eggs.

8. once the arrozcaldo is all set, garnish with spring onions and toasted garlic on top. pero di ko alam san bibili ng toasted garlic, so i made use of toasted onions (yung parang sa mga hawker) as substitute. can be also serve with calamansi on the side.

voilà ooohh la la…chicken arrozcaldo now ready to serve. :) i love it. niluto from the heart ito noh!


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