Wednesday, November 27, 2013

Sweet Blessings!!!

I never thought that one day, our love for food will give us an opportunity to have our own business.  My sister and I have a new business - Sweet Blessings Desserts & Baked Goodies, an Online store and we offer  Dessert Buffet/Bar and different Baked Goodies.
You may contact us thru:
Facebook : Sweet Blessings Desserts and different kinds of Baked Goodies
Instagram : SweetBlessingsDesserts
Text Us :  0917-3699320

Tuesday, October 29, 2013

Sweet Blessings Dessert/Candy Buffets 

& Baked Goodies!

Saturday, June 1, 2013


Also called California Rolls, though this is a traditional Japanese food, California Roll was first made in Los Angeles, California, and eventually became popular all across the United States by the 1980s.  

Prepare the following:

Nori (Japanese Roasted Seaweeds) 

Cooked Japanese Rice (4-5 cups)

Cook Japanese rice according to package instructions.  Once the rice is ready, put it in a big bowl, set aside and  in a small bowl combine the rice vinegar, sugar and salt, stir well.  Pour this mixture into the Japanese rice then mix well.

1/2 cup water& 1/2 cup Mirin (Japanese Rice Wine), 1 tsp sugar, dash of salt

Crab Sticks

Cucumber sliced, seeded

2-3 pcs. Ripe Mango, Sliced

Japanese Mayonnaise

Tobiko Sashimi (fish roe or eggs)

This will add a splash of color  and texture to your maki.

For the dipping Sauce:

Kikkoman Soy Sauce and Calamansi or Lemon

Prepared Wasabi

You will need :

Sushi Mat 

Prepare the Sushi Mat by covering it with Cling Wrap  or Plastic to keep the rice from sticking to the mat.

Very sharp Kitchen Knife

Cook Japanese rice according to package instructions.  Once the rice is ready, put it in a big bowl, set aside and  in a small bowl combine the rice vinegar, sugar and salt, stir well.  Pour this mixture into the Japanese rice then mix well.

Prepare the Sushi Mat by covering it with Cling Wrap  or Plastic to keep the rice from sticking to the mat.

Carefully fold a piece of Nori sheet and cut it into half.  Lay  a piece of Nori towards the bottom of the mat. 

Spread about a half-cup of rice on top, spread the rice out to the edges of the nori in a thin even layer, add more rice if needed.  Once you got the whole Nori covered with rice up to the edges, flip the rice and nori over so that the rice is in the bottom and the nori is facing up, this is where you will put all the other ingredients inside the roll.
Put a few strips of crab sticks, followed by mango, cucumber, and  squeeze Japanese mayonnaise on top.   Be careful not to add too much filling or your roll won't seal properly.

To roll, hold the edge of the mat with your thumbs, then lift the Nori and roll the sushi away from you.  Keep the filling in place with your fingers,  use the mat to continue rolling the rice over the filling until the rice hits the nori,  roll it into a tight cylinder.  
Allow the roll to sit for a minutes before cutting it.  Use a very sharp,  wet knife,  and cut the roll into sixths.  Arrange on a serving platter and serve.   Enjoy!

Monday, May 6, 2013

Looks yummy!

Thursday, February 21, 2013


(Red Snapper in Sour Soup with Miso)


2 tablespoons cooking oil for sautéing
2 tablespoons garlic, minced
1 (1 to 2-inch piece) ginger, peeled and sliced
2 medium sized onion, sliced
3 pcs. big tomatoes, sliced into wedges
2-3 tbsps Miso Paste (Learn more about miso here)
1 to 1 ½ kilos Ulo ng Maya-Maya, cut in large chunks, slightly fried
5-7 cups Water or Hugas Bigas (please see below)
1 (40-gram) pack Sinigang Mix
2 bunches Mustard leaves (Mustasa) 

Japanese Miso Paste 

Mustard Leaves (Mustasa) 
& Green Chillies

Sinigang Mix
Cooking Procedure:
1.      In a large pot, heat oil over medium heat, sauté garlic, ginger and onion, saute for a few minutes, then add tomatoes and cook until tender, mash the tomatoes well.  Then add the miso paste, stir well, then add the fish sauce, if it tends to dry, add ½ cup water, cover the pot to cook further.

2.     After a few minutes, add the water (or hugas bigas), let it boil for 2-3 minutes, then season the broth with the Sinigang Mix before we add the other ingredients.  When it starts to boil we can  add the Maya Maya, you may also put in the green chillies and the mustard leaves.  Cook for 5-7 minutes, taste it again if it needs additional salt.  Serve while hot…  Enjoy!

              COOKING TIPS:
·        Frying the fish heads help to avoid the fishy taste of the broth, just fry it in very hot cooking oil for a few minutes; or

·        If you don’t want additional oil in the Sinigang, you can blanch the fish quickly in very hot water, and remove the fish immediately.

·        Miso is fermented soy bean, it is of Japanese origin.  I used the Japanese Miso bought in the grocery, but you can also buy the ordinary miso from the market.

 ·        Hugas bigas - water obtained from washing rice grains and used as broth base for sinigang

 ·        Aside from Maya-Maya, you can also use other kinds of fish like Bangus, Talakitok, Lapu-Lapu, or Salmon.

Saturday, February 16, 2013

Tinumok Style - Ginataang Petchay Stuffed with Fillets of Chicken & Crea...

Complete recipe is posted below.  Enjoy!


Tinumok  is a delicious dish in Bicol.  Gabi (or Taro) leaves are used in wrapping the mixture of  minced young coconut meat, shrimps and pork, and cooked in coconut milk with chilis.  There were several variations  of the dish as it was spread throughout the country, there’s the Visayan version which is Tinuktok, Laing in Manila, Tinumok or Pinangat in Bicol, etc.

I guess this is my version of the dish, saw it once on TV, but they used Pork, and for my  recipe I wanted it to be light and  less fat, I used fillets of chicken breast and cream dory.  My daughter just loved it, this is the 2nd time I cooked this and she was the one who reminded me to prepare this again for her.

250 gms. Cream Dory, fillet, cut into chunks
300 gms. Chicken Breast, fillet, cut into chunks
1 whole Garlic, peeled and chopped
2” sliced of Ginger, peeled and sliced thinly into strips
3 medium Onion, peeled and chopped
Salt and pepper
1 kilo Petchay, washed thoroughly
3 to 4 cups Pure Coconut Milk
2 pcs. Green Chilli
½ tsp pepper corn

Prepare the onion,  garlic and ginger.

Season Chicken Fillet & Cream Dory with Salt & Pepper

In a bowl combine the onion, garlic and ginger, use half of that mixture to 
marinate the Cream Dory & Chicken 
while this is marinating,...

Wash the Petchay and cut the bottom part of the stem ...

Blanch the petchay in plain boiling water for just a few seconds ...

cut-out the steam of the blanched petchay

We're ready to stuff the petchay...
arrange the leaves in this way...

put the cream dory stuffing in the middle ...

fold the bottom part of the leaves, as shown in the picture ...

then fold the right side - no. 2 arrow, then the left side - no. 3 arrow

then roll-it-up tightly like this,
set aside ...

do the same with the Chicken stuffing ...

we have wrapped all the stuffings...
those with toothpicks are the Cream Dory packets...

we're ready to cook ...

In a big pan, put the coconut milk and the remaining half of the mixture 
of onion, garlic, and ginger, add a bit of salt and pepper, 
let it simmer for 15-20 minutes over low medium heat,
stirring occassionally...

then put the Stuffed Petchay in the simmering coconut milk
and let it cook gently over low-medium heat for another 20 to 30
minutes or until it thickens, stirring gently just to check that the
coconut milk doesn't get burned...  cover the pan 
and continue cooking...

Season to taste ...