Review: Tsoko Nut (stylized Tsoko.Nut) Batirol


We dropped by McKinley Hill the other day and the brief stroll under a blazing hot Sunday afternoon warranted a short trip to cool down at Tsokonut!

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Review: Zark’s Burger


I was not able to take a photo of the facade but here is a good alternative to it:

Off to the second floor. 

It’s like a hall of your burger dreams, right? Burgerlandia! More of welcome to your demise — death by cholesterol.

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Quick and Easy Fettuccine Pasta with Chicken and Red Bell Pepper

This is so easy and delicious

Please pardon the bad lighting.

There was left over fettuccine pasta in the fridge from the other night’s pesto delight (courtesy of my brother’s girlfriend) so I decided to grab some pantry ingredients, toss everything together to create this simple, easy and yummy dish.


  1. Fettuccine pasta
  2. Chicken thigh fillet, quartered
  3. Onion
  4. Garlic
  5. Bell pepper
  6. Olive oil
  7. All purpose cream
  8. Half cup of water
  9. Salt and pepper


  1. Heat the pan, pour in two tablespoons of olive oil.
  2. Saute onion, then garlic.
  3. Add in the quartered fillet. Cook for about 10 minutes.
  4. Add the red bell pepper.
  5. Season with a bit of salt and pepper.
  6. Pour the all purpose cream plus half cup of water.
  7. Season properly and simmer for 10 to 15 minutes.
  8. Toss in in the pasta.
  9. Serve with bread.


(Improvised?) Chili Con Carne Recipe

There’s half a kilo of ground beef in the fridge.

There’s canned pink beans sitting on the counter.

I have no tomato paste and cumin.

I have nothing else in the pantry (unless I go out and purchase something).

The answer is simple — I will improvise a chili con carne recipe.

I have been cooking chili con carne for several years now and this has been a staple with rice, nachos and taco shells. Everyone who tastes it loves the damn thing that one of the Team Leaders in my past life asked for my recipe.

Today I deviate from my original recipe, the recipe that has put my cousin to shame (and I tell you, she does a decent chili con carne too) as I rummage our counter and our fridge for a good substitute for tomato paste and cumin.

Was the result spectacular?

Hell it was!

Chili con carne rice topping garnished with red chili, green chili and shards of cheddar cheese.


  1. Ground beef
  2. Pink beans (maybe you can substitute pork and beans? For this recipe I used this)
  3. Garlic (whole and chopped finely)
  4. Palm oil
  5. Salt
  6. Pepper
  7. Sugar
  8. Star anise
  9. Bay leaf
  10. Ground oregano
  11. Cayenne pepper
  12. Ketchup
  13. Curry powder
  14. Butter

Yeah, you are correct, substituting tomato paste and cumin are ketchup and curry powder oh thank goodness I still have them at home!

The ketchup I used was UFC banana ketchup. Yup, banana ketchup! If you are a reader from overseas, this kind of ketchup is popular here in the Philippines maybe because it is less pricey than tomato ketchup? Or maybe it’s also because we Filipinos have been accustomed to the tang of banana ketchup versus the sharpness of tomato ketchup.

As for the curry powder, I tweaked this one a bit. With the store bought curry powder as base I added paprika, cayenne pepper, cumin, salt, pepper and sugar. Tossed everything together and kept in a plastic container.


  1. Saute garlic in hot pan with palm oil.
  2. Add the ground beef and cook thoroughly.
  3. Add the spices: star anise, bay leaf, ground oregano, curry powder, cayenne pepper. Mix and let it simmer for some two to three minutes.
  4. Add the ketchup, mix. Season with salt, pepper and sugar. For extra kick, add more cayenne pepper.
  5. Now here is the fun part. I saw that gorgeous looking butter in the fridge and thought hmmm why not give my chili con carne a nice sheen to it? And so I did! Add two table spoons of butter.
  6. Serve hot with rice or nachos.


The night full of sin (in a glass)

Sinful shake.

That’s how I call this.

I could not help it though.

Imagine Oreo and peanut butter — two of my favorite things in the fridge (too bad Nutella was missing in action that fateful night) joining forces to make me and my sister happy.


In a blender, mix some ice cubes, milk (I think my sister used evaporated milk here) and Oreo cookies.
Blitz away! Then, scoop a generous amount of peanut butter. Blitz again and drool while waiting.
Tada! Enjoy this on a hot and humid April like this.


~Photos taken using my now missing Olympus point and shoot digital camera.

Meatballs (with potato wedges) in home made tomato sauce

When I was working in Makati, I did my best to wake up as early as I could to cook my baon (packed lunch). Aside from it saved me money it gave me free rein with how the dish would look, taste and fare in quantity i.e. will I cook just for myself or will it be good for sharing within a small group (sentiments outlined here).

One of the dishes I adored was this meatball (100% beef of course!) dish in my “home made” spicy tomato sauce. Simple and yummy.


For the meatballs:

  1. Ground beef
  2. Minced garlic
  3. Salt and pepper

For the home made tomato sauce:

  1. Tomato
  2. Basil
  3. Garlic
  4. Onion
  5. Paprika
  6. Cayenne pepper
  7. Water
  8. Sat and pepper (sugar, optional)

Add on – potato (wedges)


  1. Mix all the meatball ingredients. One tip is to test how the meat tastes by frying a small amount of meatball. Adjust taste to your own liking. Fry all the meatballs made then set to room temperature.
  2. Cut your potato (or potatoes) into wedges and fry. While hot, season with some salt and pepper.
  3. For the sauce, saute onion and garlic. Then add the tomato and the basil. Dust some paprika and cayenne pepper. Stir. Add some water and bring to a boil/reduce. Season with salt and pepper (optional: sugar for umami).
  4. Once the tomato has wilted and the sauce has thickened a bit, add the meatballs and potatoes.
  5. Simmer for some 5-10 minutes then serve.
Meatballs with potato wedges in home made tomato sauce

This is absolutely good for sharing! If you had enough of all the meatball boredom, I suggest you have this served. Oh, and you can top it with some grated cheese too. How good is that?

~Photo taken using my now missing Olympus point and shoot digital camera.

The Day I Went to Vietnam Heaven

One of my favorite cooking shows is Masterchef Australia. Of course I love Australia (and the male inhabitants of this land for someone has represented them very, very well let us not get started on it since this is a food blog) and I love how amazing their produce are (the Masterchef pantry is just to die for season after season after season).

Arguably, one of the “most cooked” cuisine on the TV series is Vietnamese which is, of course, one of the well-known Asian cuisines in the world.

Ha! So off I go to search for an easy to make Vietnamese dish.

Vietnam is a neighbor located our west. It was France’s crowning glory in the far east not to mention Cambodia and Laos. With that said, just imagine how pretty Vietnamese food looks and tastes? Just imagine the exotic and authentic taste of the east meeting the culinary flamboyance of the west — bam!

I have never been to Vietnam yet but thanks to technology, I was able to take myself maybe in one of the busy streets of Ho Chi Minh with my plate of noodle salad.

VIETNAMESE VERMICELLI SALAD — Don’t you just love how the color pops like that?

I actually forgot where I got this recipe from but let me work from memory and give you the ingredients and procedure.


  1. Vermicelli noodle
  2. Chicken breast (or thigh)
  3. Chinese cabbage
  4. Peanuts
  5. Bean sprouts
  6. Leek
  7. Dressing: fish sauce, sesame oil, red chili, sugar, lime juice (mix everything, balance to taste then set aside).


  1. Cook the Vermicelli noodle according to package direction then set aside.
  2. Season the boneless chicken part. For this recipe I used chicken breast but you may absolutely use chicken thigh which has more flavor. Season the meat with salt and pepper and fry. Set to room temperature then shred.
  3. Bring the bean sprouts to a good boil.
  4. Cut the Chinese cabbage and leek to small parts.
  5. Assemble: noodle, chicken, bean sprouts, cabbage, leek, dressing, peanuts.

So fresh, so pleasing to the eyes and so good. Easy peasy dish! Enjoy!

~Photo taken using my now missing Olympus point and shoot digital camera.