Here's the recipe of Hopia, a popular Filipino snack which consist of sweet bean-filled pastry.

Lately, I've been fed up of having the same breakfast every single day, so I decided to try different spreads for bread that I usually wouldn't eat. I liked some of them, and I'm surprised that I didn't find the peanut butter and pickles bad at all. In fact, I think they're actually pretty good. I like how they taste together, because the peanut butter lessens the sourness of the pickles. I'll definitely eat them more from now on. 

So, here's all the things I've tried:
  • Peanut butter and sliced banana (hmm not sure if I liked this one)
  • Nutella and sliced banana (not a huge fan of nutella, but it was good)
  • Mayo and sliced hot dog (hot dog is always good)
  • Peanut butter and pickles (yum. yum. yum.)
  • Jam and sliced banana (ugh.)
  • Honey and sliced banana (too sweet for my taste)
  • Fried egg (okay.)
  • Sweet beans (yum.)






STEP BY STEP Hot BBQ Biryani Recipe

Here' a different way to cook your biryani.

My Thoughts

Hi guys! Today I'm happy to share with you how I prepare my sexy omelette.

When I was little, I would rush to the fridge, looking for something to eat, and would instantly be delighted to find cold macaroni salad ready to munch. Yup. I remember those nostalgic times, when I did nothing but play outside and would take a break only to fill my stomach. My mom's Macaroni salad has always been one of my favorite snacks. It's creamy and juicy and I love eating it cold. Today I made it with my mom and it's really easy. I think it's a great recipe for those who are busy and always in a hurry. Enjoy!


INGRIDIENTS

  • 250g boiled pasta
  • 1 cup cooked shredded chicken
  • 1/4 cup celery, finely chopped
  • 2-1/2 cups mayonnaise
  • 1 cup pineapple chunks
  • 1/4 cup onion, finely chopped
  • 1/4 cup condensed milk  
  • 1/4 cup apple chunks
  • 1/4 cup carrot, finely chopped
  • 1/2 tsp black pepper
  • 1/2 tsp salt
DIRECTIONS

In a big bowl put together all ingredients and stir well to combine. Add seasoning to taste then cover the bowl. Refrigerate and serve.


Coming from a desi family, eating spicy food has become a habit for me. Every desi loves spices and yeah, they can't live without them! Even though I too like spices, I think there's no need to exaggerate. I still can remember the time when I ate the hottest meal I've ever had in my life, and that my mouth was on fire, nose gushing. (BTW it was made by my grandma, she wanted to kill me LOL) I think that if you put a reasonable amount of hot masala, it can still be tasty and yummy. So, if you're not into VERY spicy food and love pizza just like me, then here's the right recipe for you!


In this recipe all the flavor comes from the chicken which has been seasoned with Tikka Masala powder. Don't worry though, the spiciness is bearable because I've put just the right amount of kick which will make this pizza delicious! The recipe is of course, from my dad (the King of Chili) we'll just call him that because he loves his spices. So, big thanks to him!



For additional topping, you can add any veggies of your choice. We always put onions, mushrooms, eggplants and bell peppers in our pizzas. As for the cheese which is the most important part, try to find high quality Italian cheese. Trust me this will totally determine the goodness of your pizza both in aspect and taste. 

Enough said, let's jump into the recipe!

Chicken Tikka Masala Pizza

Prep: 20 minutes
Cook: 30 minutes
Yield: 4 pizzas

INGREDIENTS
For the base:
  • 3-1/2 cups (420 g) bread flour
  • 2 tsp instant yeast (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 cup (200 ml) warm water
For the tomato sauce:
  • 1-1/2 cups (350 g) passata (tomato sauce)
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
For the topping:
  • 1 medium-size onion, sliced (optional)
  • 1 small green bell pepper, sliced (optional)
  • 4 pieces mushrooms, sliced (optional)
  • 1 tomato, sliced
  • 1/2 cup eggplant, sliced
  • 1 chicken breast, boiled and shredded
  • 1 tbsp ready-made Chicken Tikka Masala powder
  • 2 cups(200 g) Asiago cheese, grated
  • 2 cups(200 g) Mozzarella cheese, grated
  • 2 cups (200 g) Emental cheese, grated (optional)
DIRECTIONS
Make the base: in a large bowl combine flour, yeast and salt. Make a well, pour in 200 ml warm water and the olive oil, and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a towel and set aside. Let the dough to rise for about 1-2 hours.

Make the sauce: mix together passata, salt, red chilli powder, dried basil and dried oregano then set aside.

Chicken seasoning: in a bowl mix shredded chicken and tikka masala powder.

Roll out the dough: give the rise dough a quick knead, then split into four balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. Roll the dough about 0.5 cm thin. Lift the rounds onto four floured baking sheets. 

Top and bake: Heat oven to 250C. Spread tomato sauce evenly over dough with the back of a spoon. Scatter with onions, tomatoes, eggplants, bell peppers, mushrooms, shredded chicken tikka masala and Italian cheeses. Let the pizza sit for about 30 minutes (this will give the focaccia effect) if you don't like it, you can skip it. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 10-12 minutes until crisp. Serve and enjoy! Repeat step for remaining pizzas.



Today I'm going to talk about 10 Korean dramas that I recommend to first-timers.
 
Morning hungries! Ready for another great recipe?! Here you go, Chicken Arroz Carldo the Filippino style. First of all I want to give a big thanks to my mom for teaching me this super delicious dish. I'm not kidding, it's one of the best soup I ever had in my entire life. 

It's just perfect for those cold, rainy days which will definitely keep you warm and cozy throughout the day! This soup is basically made with rice and chicken, seasoned with onion, ginger and garlic.

I like to serve this soup with some garlic bread (practically split loaf crusty bread topped with butter, minced garlic and grated Parmigiano cheese which is then grilled or baked in the oven). I think the crunchiness of the bread and the smoothness of the rice make a perfect combination, so I highly recommend to try it! 

Chicken Arroz Caldo


Prep: 20 minutes
Cook: 30 minutes
Yield: Serves 5 

INGREDIENTS
  • 1/2 cup chicken breast, diced
  • 5 cups chicken stock
  • 2 cloves garlic, chopped
  • 1 (4cm) piece fresh ginger, peeled and thinly sliced
  • 1 small onion, diced
  • 1/2 cup basmati rice (uncook)
  • 1 tsp salt
  • 1/4 ajinomoto salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • pinch of saffron powder
  • 1 maggi cube (chicken stock flavored)
For Garnish:
  • 1 lemon, sliced
  • 2 hard-boiled eggs (cut into halves)
  •  coriander leaves
DIRECTIONS
Heat the olive oil in a large pot over medium heat; Cook onion, garlic and ginger for about 2-3 minutes until golden brown. Add chicken, salt, pepper and stir more for 5 minutes. Add rice stir for 1 minute until well coated. 
Pour in the chicken stock; add maggi, aginomoto salt and saffron stirring occasionally bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 30-40 minutes. Garnish with boiled eggs, coriander leaves and serve with lemons slices, if desire.

Want something fancy for breakfast?