Don't you just love pastas? I was craving for Carbonara the other week. While doing some grocery shopping, I came across this instant San Remo pasta Carbonara. I didn't think twice to get it. So as soon as I got home, I cooked it. All it takes is a cup of water and a cup of milk. The verdict? Uber creamy and yummy! Add some bacon to add crunchiness in it.

This is what I came up while looking for some snacks in our fridge. I found some ground beef and tomato sauce. I'm thinking of cooking a red sauce spaghetti however we don't have pasta. So I kept on looking and found a half cut cabbage and some cheese. Then, Viola! I have nacho dip already!

Don't you just love the colors of these M n' M chocolate candies? Yeah I know, these are not the typical colors we see everyday. Actually, these are Easter Bunny Edition candies of M n'Ms... Different color but still the same chocolate-y taste... Oops, and not to forget, they melt in your mouth, not in your hands... ;-)

Lechon Kawali

I am craving for this food since last week. And guess what? I gave in! After loggin out of work yesterday, I went to Robinson's Supermarket's meat section directly. I asked the butcher to get me a nice country style meat and have it cut Lechon Kawali style.


uncooked meat

Here are the ingredients:

• 1 1/2 lbs pork liempo (pork belly)
• 3 garlic cloves, crushed
• 2 laurel leaves (bay leaves)
• 1 teaspoon peppercorns or 1/2 teaspoon black pepper
• salt
• water, for boiling
• oil (for frying)

Sauce:

• 3 tablespoons soy sauce
• 5 tablespoons vinegar
• 1 shallot, minced or 1 small onion, minced
• 1 garlic clove, minced
• chili peppers (optional)

Lechon Kawali cooking instructions:

• Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.

• Bring to a boil and simmer for 35-45 minutes or until skin is tender.

• Drain, cool and air dry.

• Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.

• Mix all the sauce ingredients and serve lechon kawali while it’s hot.

Since I can't eat yet what I like, my mom prepared Fried Lumpiang Ubod for lunch... it's one of my favorite food also.

This dish is just so easy to prepare. It is a Pinoy vegetable roll that is serve with a vinegar and garlic dip. There are no ingredient mixture ratios on the filling which is a sautéed vegetable being ubod as the main ingredient. If there is to much filling in the roll it turn soggy quickly because of all the vegetable juices so it is best to keep the vegetable filling minimal in the roll for a really crispy lumpia.

I just had my hospital stint last week...7 days of hospital confinement! phew! I think that was my longest and I don't want to beat that record for sure. I had allergies allover my body so now, I am constrained on to what I can eat. My doctor advised me not to eat sea foods first as it can aggravate my allergies. So, I am a pork and beef person for now... ewww...

I'm so craving for these right now...





How I wish I can have these any moment now!