IN n OUT - Brea, CA

So sinful yet so good!
Once in a blue moon I just have to have my favorite cheese burger and french fries from In n Out with grilled onion on my burger....super yum!! Oh yeah, I got so excited I forgot to take a picture of the neopolitan milk shake I ordered.
Cholesterol attack!!!!
I know I was bad, really really bad but I can't resist.
Check this out
The quality you can taste and they have the most simplest menu.
Made from 100% fresh beef.

Laswa Ilonggo

Simple yet filling Ilonggo dish.

Ingredients:1/2 lb shrimp
1 lb yellow squash (kalabasa)
1/2 lb okra
1 bundle long beans (sitaw)
1 cup malunggay leaves
1 cup saluyot
1 large tomato, cut into 4
1 small onion, cut into 4
salt and ground pepper to taste
Cooking Direction:Using a deep pot boil 4 cups of water. Add onions and tomatoes. After 5 minutes add shrimps. Season with salt and ground pepper. Reduce heat to medium high and simmer for 2 more minutes.
Now start adding the vegetables starting with sitaw, okra and kalabasa. After 5 minutes add the malunggay leaves and the saluyot. Simmer for 2 more minutes.
Remove from heat and serve.

Tortang Lobo Lobo

2 cups silver fish (lobo-lobo)
3 pcs. egg, beaten
1/2 cup (rice) flour
1 tspn corn starch
1/2 teaspoon garlic powder
salt and ground pepper to taste
cooking oil
Mix eggs, flour and cornstarch. Season with garlic powder, salt and pepper. Add lobo-lobo and mix.

Heat oil in a frying pan. Pour mixture a scoop at a time and cook over medium heat for 2 to 3 minutes. Flip omelet and cook other side for a minute or 2. Remove from heat. Drain excess oil using a paper towel.Serve torta with tomato catsup or spiced vinegar.

Chop Suey

1/2 lb pork butt, sliced thin
(you could use chicken breast instead)
1/2 shrimp, peeled and divined
1 whole cauliflower, broken to bite sizes
1 can baby corn, drained/rinsed
1 can button mushroom, drained/rinsed
1/4 lb. snow peas, remove both end
1 piece red bell pepper
1 piece green bell pepper
1 piece sayote, sliced thin
1 piece carrot. cut thin
1 cup shitake mushroom, soaked and sliced into 2"
1 piece onion, diced
6 pieces garlic cloves, crushed
2 tablespoon olive oil
salt and pepper to taste
1 tablespoon corn starch, diluted in 2 teaspoon water
Cooking Direction:
Using a deep wok saute garlic and onion on 1 tablespoon olive oil.
Add the pork slices till it turn golden brown.
Add 1/2 cup of water and simmer for 10 minutes allowing the pork to cook.
Add shrimp, stir and simmer for 2 minutes.
Start adding the vegetables starting with cauliflower, carrots, sayote, bell peppers, baby corn and snow peas.
Add 1 cup of water. Simmer for 5 minutes.
Season with a dash of salt and ground pepper.
Pour the diluted cornstarch over the mixture. Stir and simmer for 2 minutes.
Remove from heat and serve.

Pinoy Breakfast

What you had for breakfast today?
Mine is scrambled egg, sautéed Martin Purefood corn beef and hot pandesal.

Pinoy Carbonara

This recipe is so Pinoy na Pinoy. Give it a try. Simple yet very filling and taste good. Ingredients :
250 g. fettuccine pasta (or spaghetti pasta)
250 g. belly, cut into 1/4"
1/4 c. butter
1 can Nestle Cream
1/2 cup evaporated milk
1/2 cup water
1/4 c. chopped red bell pepper
1 tsp. chopped parsley
salt and pepper to taste
1/4 cup grated cheddar cheese
1/4 c. grated Parmesan cheese
Cooking Procedure :
Cook fettuccine till al dente. Drain, transfer to a sering bowl and toss with a tablespoon of olive oil.
Cook bacon in a skillet over medium-high heat w/out oil. When bacon starts to oil turn heat to high and continue cooking until the edges start to brown. Pour bacon fat.
Turn down heat to medium, add butter and bell pepper.
When the butter is completely melted, set heat to low and pour in the nestle cream, milk and water. Add the grated cheese and simmer gently until the cheese melts.
Turn off the heat and season with salt and pepper and add the chopped parsley.
Add the fettuccine to the skillet and toss until evenly coated (or just pour enough sauce over the fettuccine before serving)
Pour carbonara to a serving bowl and serve with grated Parmesan on top or on the side.

Puto Recipe

Step by step easy and no nonsense Puto recipe from the Chef of

Ingredients:2 cups plain flour or rice flour
1 cup sugar
6 tsp. baking powder
1/4 tsp. salt
2tbsp. oil or melted butter
1 1/2 cup milk
3 eggs
1 tsp. vanilla extract
Procedure:Mix all ingredients in a large bowl, stir until it’s smooth in texture (bubble free).
Spray the muffin pan with PAM.
Fill the mixture into the well and then put it in a large steamer.
After mixing the batter well, fill up the muffin pan.
Do not overfill as the puto will rise when it's cooked.
Place pan in the steamer, cover and let it steam until cooked (about 10 -12 minutes).
Using a tong, remove pan from steamer once cooked and let it cool off for a bit before removing puto from the pan.

For more delicious recipe visit Thank's to the chef and Lee.

Cinco De Mayo Celebration

Cinco de Mayo (Spanish for "fifth of May") is a holiday held on May 5 that commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.[2][3] It is celebrated primarily in the state of Puebla and in the United States.[4][5][6][7] While Cinco de Mayo sees limited significance and celebration nationwide in Mexico, the date is observed nationwide in the United States and other locations around the world as a celebration of Mexican heritage and pride.[8] Cinco de Mayo is not Mexico's Independence Day,[9] the most important national patriotic holiday in Mexico.[10] from Wikipedia, the free encyclopedia.

We had a potluck today at work so check out the spread. Mostly homemade food so definitely no diet today. =) Now I am suffering from my acid reflux.

Chile Chocolate CookiesTaco Chocolate CakeBeef TaquitoGrilled ChickenPico de Gallo Salsa and GuacamoleSpanish RiceSumi Salad (not a spanish dish)Beef EnchiladaCorn BreadGreen Salad, Raisins and NutsChiliAlmondigas SoupCorn and Bean DipChicken Enchilada CaseroleCheese EnchiladaChicken Salad