This has been my recipe since 2011. In fact, the photos I used were taken on August 14th 2011, almost five freaking years ago (the latest photos I took from Christmas of 2015 were deleted nonchalantly by yours truly, thinking I sent them on GMail for proper filing but nein, no sign whatsoever that I did forward those damn photos).

This is a fool proof recipe as approved by my:

  1. Former colleagues at a global hotel chain.
  2. Former colleagues at an American healthcare provider.
  3. Family (with an uncle who does not eat potato salad unless it is that freaking good).

Also, this is shameless tagging. Best potato salad ever. Endearing, music to my ears, triumph to my taste buds. Hell yes, it’s true. A colleague even told me it’s good it’s orgasmic.


  1. Potatoes* – peeled, cut into cubes.
  2. Bacon – lots of bacon.
  3. Real Mayonnaise
  4. Shallot
  5. Salt, pepper, sugar
  6. Cheese – sliced (into cubes) or grated, your call. Hint hint: I dig the cubes.
  7. Lemon juice + lemon rind
  8. Extra Virgin Olive Oil – for the final drizzle of spectacle
  9. Spring onion (garnish)


  1. Bring the potato to a boil, make sure it is soft enough to be eaten but resistant enough to endure the mixing (of ingredients).
  2. Cut the bacon into small bits (maybe an inch will do) and fry it until crisp. Spare some of the oil used to fry the bacon.
  3. In a large bowl mix everything in: potato, bacon, some of the bacon oil, shallot, cheese and of course, mayonnaise (be perfectly generous).
  4. Adjust the taste by adding salt, pepper, sugar and of course, lemon juice for acidity (lemon rind for an extra something too). Oh, by the way, do not forget to drizzle EVOO!
  5. Once adjusted to your liking you are ready to garnish it with spring onion and lemon rind (green and yellow awww!).
  6. Chill. Serve cold.
Full of life, full of goodness
Dig in! You will never regret it.

Simple ingredients. Simple processes. Not so simple result (and I kid you not). Even a grade 10 student can nail this. It’s straightforward yummy.

*for color, you may add a few slices of beetroot.

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


No posts since???

I know, I know, it is my fault nonetheless!

I have not posted anything since Christ knows when. I cooked food that tasted good but not so wonderful when photographed. Maybe it’s bad lighting or my phone needs an upgrade.

I even skipped this contest because I did not have much time and courage and budget (throws myself in the abyss of self-pity).

Hopefully I will get myself back on track in writing. And experimenting in the kitchen.

Best Sopas Ever Recipe (aka Luxurious Macaroni Soup/Pangmayaman Sopas)

**IMPORTANT: I am having lighting issues at home so please pardon the quality of my photos that have gone from bad to worse**

I’ve been craving for piping hot sopas (macaroni soup) the past few days and thank goodness my mother was craving for it too so yay! Sopas for lunch today, a very calm and blessed Sunday (the last Sunday of November).

I present to everyone the best sopas ever.

Yes, I am claiming it. Do not get me wrong, this is still fairly affordable (costs about P300 if not for the macaroni and evaporated milk I found on our stash) and can feed seven to 10 people.



  1. Bring the chicken soup pack to a boil with carrots, onions, bay leaf, garlic and salt.
  2. Once the chicken is cooked, take it out and bring to room temperature; set aside chicken stock.
  3. When the chicken has cooled, remove the flesh from the bones.
  4. Saute the chopped onion, garlic, carrots, ground beef, chicken strips and cheesedog. The trick is to add a tiny pinch of salt for every layer of ingredient. This intensifies the flavors. Since I love spicy, I added cayenne pepper to my meat base (yum).
  5. Pour one can of evaporated milk to the (approximately) three cups of chicken stock. Bring to a boil.
  6. As soon as the stock boils, pour the “dry ingredients”, simmer for some five minutes.
  7. Add the elbow macaroni. Let it cook.
  8. When the macaroni starts to soften in texture (al dente anyone?) include the cabbage.
  9. Season with salt and pepper.
  10. Finish off with two tablespoons of butter.

Share and enjoy!


Pork and Sardines Lumpia Recipe

Last week, I tried, for the very first time since I started preparing packed lunch for myself, stocking the fridge with ready to fry lumpia (spring rolls).

Not the typical pork or chicken lumpia or a combination of both but (drum roll) pork and sardines lumpia.

Yup, you heard it right, pork and sardines. Maybe you have tried it already. Er, maybe not.

Anyway it sure was a fun time “experimenting” at the kitchen, concocting this recipe.


Lumpia wrapper (sorry no photo)

Ground pork — this serving is around P30 only.
One can of sardines. For this dish, I removed the “tinik” (what is tinik in English? OMG) and discarded most of the tomato sauce.
Grated carrots, kinchay and onion (please chop your onions finely than this. My apologies, I cooked something that night that required that kind of size from my onions).

Easy Peasy!

All you have to do is mix everything in one bowl. Hey, there is one finishing touch to my lumpia and that is raisins for that extra sweetness.

Even a 12 year old can prepare this dish. It is fun to make, it is delicious and nutritious too plus look at the colors! By the way, do not forget to season with salt and pepper. As for me, I added my favorite cayenne pepper to this mixture.

Fill the lumpia wrappers. I think this mixture was able to produce 25 to 28 rolls which I divided into two.

You can also try other veggies like jicama, celery, zucchini, eggplant, bell peppers and maybe tofu as meat extender.

Verdict? Thumbs up!

Maybe, I should also add this to my Nomo Sesh roster? Haha

Spring rolls for sharing, anyone? Enjoy!



Nomo Sesh: The future of Filipino drinking sessions

Inuman in style
From my Instagram account (hybridcha) — follow me!

With dimmed lights and hungry bellies my cousins Clarisse, Eunice and of course myself went ahead for a Sunday drinking spree some three weeks ago.

Pulutan (bar chow/finger food) is an integral part of a good drinking session (inuman) at least in the Filipino culture. Being known to bond during mealtime and over food, no matter how simple the food is, Filipinos will never say no to a table full of good food coupled with some bottles/glasses of alcoholic beverages. This is where the “meaningful and honest” stories come up (if you know what I mean hehe).

That night, Clarisse created her epic dynamite with generous amount of ground pork and cheese stuffed in those green chilies. Perfectly fried with an accompaniment of her creamy garlic dip, this was the highlight of the night. Arguably, the best dynamite I had!

Eunice prepared nachos with a smashing chili con carne. Classy and really good with those cubes of cheese melting on top (drool).

I brought pork sisig and cocktail too. The pork sisig was an impromptu one, having bought a can of pork sisig, adjusting its taste by sauteing it in garlic and adding salt and pepper. It has raw shallots, red chilies, mayonnaise and a drizzle calamansi juice.

My cocktail is a combination of rhum, calamansi juice, orange juice, pineapple juice and simple syrup. Clarisse said it was really, really good and such a traitor (it has that “kick” she never expected for a fun citrus-y drink).

My misses were chicharon and green chilies (too much green chilies, eh?) for my sisig and mint and lemon for the cocktail.

By the way, I did receive rave reviews for my impromptu sisig and cocktail hahaha what more if the sisig was made from scratch and the cocktail had mint and lemon and maybe even lime?

It was a fantastic evening nevertheless. We started around 9 PM and ended the drinking spree past 1 AM because Eunice was yawning like crazy already.

Who knows, my cousins and I will get lucky and bring the “Nomo Sesh” dream to life? It’s drinking and dining in (home)style! Hopefully, we get to work with other recipes for sharing.

And as for me, more cocktails to bring to life.

Healthy and filling!

I can not live without my dose of protein. I miss my meat badly.

I miss my veggies too though not as much as I long for protein but there sure is a huge gap if I lack one or the other.

My combo meal is meat + vegetable + carbohydrates (bread and/or rice though of course I prefer the latter more).

The other day, I had a healthy and filling lunch which I would like to share here:

(Beef) meatballs with buttered veggies and rice.
(Beef) meatballs with buttered veggies and rice.


Ground beef



Panko breadcrumbs

Minced garlic

Buttered veggies:



String Beans


Cayenne Pepper


Easy Peasy!

Mix all the ingredients of the meatballs and fry them in a hot pan. As for the veggies, bring water to a boil, add salt, drop the carrots first, then the chayote then the string beans.

Once the veggies colors are vibrant/cooked, put butter. Sprinkle cayenne pepper on top.

As for the meatballs, of course your recipe may be different from mine but for this recipe those are what I used.

I swear by the taste and how filling my lunch was. OMG.

My kind of thing! By the way, did I mention that of course, this is a very affordable dish? If you have pantry ingredients (say the veggies are just in your crisper and you have butter too!) then this sure is a big hit.

Jazz up your scrambled eggs

One of my go to dishes when I am running out of both budget (yes I have serious budget issues not because I am poor in handling finances but for other reasons) and time is a jazzed up scrambled egg.

It is huge in servings (I usually use two eggs) and you can be as creative as you want!

For this entry, I used:

Two eggs beaten, seasoned with salt and pepper.
Two eggs beaten, seasoned with salt and pepper.
Can of Century Tuna flakes in oil (you can use the spicy one too!).
Can of Century Tuna flakes in oil (you can use the spicy one too!).
One shallot, black olives and cheese cut into cubes.
One shallot, black olives and cheese cut into cubes.

Saute the onion and tuna first (by the way, please drain excess oil in the can). Once the tuna is almost dried up, include your black olives. Season with a bit of salt and pepper.

After three minutes you can add the egg and if you have a non stick pan (I do not have it so the finished product looks a bit crazy) you may include the cheese cubes before flipping so it looks like an egg wrap.

Serve with rice or bread.

As for me, it’s with rice:

I partnered this with tomato ketchup. Good dish!
I partnered this with tomato ketchup. Good dish!

Other suggested ingredients for a fancy scrambled egg are ham and bacon bits, ground meat, mushroom and bell peppers. Wow my mouth is watering at 1:22 AM!

I hope you try this dish. Filling, easy to prepare and delicious! (and it’s a complete meal depending on what you will add so it’s also nutritious).