Category Archives: Food Galore

Banana Muffins

This is what happens when I am restless and bored and most of all, I have a few bananas ripening which is close to overriped. I don’t want to throw them away so decided to make this Banana Muffin recipe. 

It’s so simple and easy to make. The only thing I need to remember next time is to add more bananas (especially I was using small ones and following the original recipe, it seems lacking) and to bake it at around 10 mins only so the inside is moist since there are smaller in size and bakes faster.

This is Trial #1 for 22 mini Banana Muffins



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Chef Mode: Squid with Oyster Sauce

Tried a new recipe earlier during lunch. Was surfing for squid recipes and found this easy one (and also one which I have available ingredients to use).


This is the recipe I followed…

• squid, sliced
• 3 cloves garlic
• 1 small onion
• 2 tomatoes (though I think more would be better)
• 3 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tbsp sugar (I used less cause I was afraid it might be too sweet ü)

Saute garlic, onions, and tomatoes.

Add squid, soy sauce and oyster sauce. Mix well and cook for 2 minutes (I think this should be in high heat).

Add sugar, and cook for another minute.

And you’re done!

Next time I think i’ll try adding more tomatoes and putting in salt and a little ginger… experiment… experiment!

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Kanin Club

One of my sisters had a craving to eat out with the whole family (our side of the family) last night, and so we went to Kanin Club at Westgate in response to her invitation.  It was our post-valentine dinner.

Kanin Club is usually full on weekends, so despite arriving early in the restaurant, it was, yes, already full and we had to wait (for 30 minutes or was it more?).

By the time we were seated, we were all hungry. It was my first time to eat there so I wanted to take photos of the food we ordered. Unfortunately, hunger made everyone lunge at each served food, and there was no chance for me to take any photos… else I might suffer their hunger wrath… Hahaha.

This was the only food I was able to take a photo of… since everyone was satiated by then.

This dessert is a Kanin Club original. It is a modified version of the usual “turon” as we know it. It is like a “halo-halo” in a roll. It has bananas, purple yam jam, macapuno strips and monggo beans wrapped and deep-fried in a rice paper roll (with melted sugar and sesame seeds on the outside), and served with ice cream on the side.  Very delicious!!!

The other dishes we ordered were :

Bagoong Rice – fried rice mixed with bagoong (salted and fermented shrimps).

Sinangag na Sinigang – fried rice with the sinigang flavor.

Squid in Salt and Pepper – calamari, quick-fried to a crisp in a zesty mix of salt and pepper.

Binukadkad na Tilapia – whole, deep-fried, crunchy tilapia.

Crispy Liempo – light and crunchy pork belly strips ready for dipping in three kinds of sauce.

Crispy Dinuguan – spicy pork stew flavoured by vinegar and pork blood like European blood sausage modified to contain crispy chicharon bulaklaka and crispy pig internals.

Tom Yum Goong – hot and sour Thai soup, with shrimps, squid and mussels, flavored with freshcut lemongrass, limes, mushrooms and chilies.

Kanin Club’s Vegetarian Delight – banana blossoms and three kinds of mushrooms, with wheat vegemeat and tofu, sauted in vegetarian oyster sauce.

Pad Thai – the Thai national dish : stir-fried rice noodles with egg, Thai fish sauce, chili, bean sprouts, shrimp, chicken, tofu and topped with crushed peanuts.

I loved their Crispy Dinuguan and Crispy Liempo along with the Bagoong Rice and Sinangag na Sinigang. I couldn’t have any of the soup since it was hot and spicy, and my tolerance for spicy food is very low. The squid and the tilapia were also good. The Pad Thai noodles were very “thai” and may be an acquired taste for some people (such as me).

Definitely coming back for more!

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Table Delight: Garlic Shrimps

Having a cook at home, I really don’t do much cooking not unless I’m teaching her a new recipe or simply just because I feel like cooking (which is not often).

I don’t consider myself a really good cook, but I do know how. Hubby is a better (and should I say great) cook than me. He’s actually my mentor, and I’m ashamed to say I only learned to cook real viands when I got married. Growing up and living with my parents, we had a cook at home, so my siblings and I were not really expected to do any cooking chores then.

Since I learned to bake before learning to cook (because of my mother who used to bake cakes and pastries for business), I got used to following certain steps and fixed measurements from a recipe.

This one, though, was made from intuit and tips from hubby, not from any recipe. I usually do the cooking for this dish since I hate it when the shrimps are overcooked.

I prefer to use butter and olive oil than ordinary cooking oil to saute the garlic, and I like to use lots and lots of garlic (not obvious in the photo though). I love garlic, and the smell while it’s being sauteed. Oooh, I just love butter-garlic cuisines.

This is actually a very simple recipe and easy to cook. The secret lies in the garlic and not overcooking the shrimps. Some people don’t know that shrimps are not supposed to be cooked too long so that the skin does not stick to the meat. Once they turn red, they’re ready to go.

Butter, Olive Oil, Garlic, Shrimps, Soy Sauce

  • Heat oil in a pan. Add butter to melt. (Or you can just actually put both together and heat.)
  • Add garlic and saute for two to three minutes. (Don’t forget to smell the aroma of the garlic while being sauteed. Mmmm.)
  • Add shrimps and mix.
  • Add soy sauce to taste.
  • Cook shrimps until they turn red, then remove from fire. Don’t overcook.

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What Dessert Are You?

If all of the desserts below were served in front of you, which would you choose? Pick your dessert, then look to see what Psychiatrists think about you!

(Go to comments to view results)

My choice : Chocolate on Chocolate! Mmmm… I just love chocolate cake!


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