One Good Breakfast

tuna aynaWhat to do with a can of tuna? Heat it. Add one egg. Add sliced tomatoes and white onions. And don’t forget the decor (in this case, the bitter gourd leaf AGAIN, HAHAHA).

Bingo! That’s one good brekky, baby. πŸ˜€


One Good Breakfast

Beef Salpicao My-Style

After a couple of weeks, I did cook again! This time I triedΒ Beef Salpicao, which is one of M’s favorite beef recipes. But he’s not here anyway so he quite missed my first trial of his favorite dish, and maybe that’s a good thing in a way. πŸ˜€

And since I’m well aware that my cooking skills still need serious honing, I know better to always start with the simpler versions of every recipe I choose. ClickΒ hereΒ for the recipe. πŸ™‚


That decorative leaf there is a bitter gourd/ampalaya (in Filipino) leaf. I actually didn’t plan a plate presentation for this but something funny and stupid happened.

I was rummaging through the price-tagged packs of basil leaves looking for the cheapest since I needed only 15 grams. I found one priced 12 pesos, and after a quick check on the leaves which seemed good enough to my poor cooking standards, I tossed the cheap pack into my grocery basket. Then, after having gathered all the ingredients for Chicken Pesto Cream (which was supposedly the recipe for tonight), and as I was about to bend the first leaf off a stem, I realized it didn’t look anything like a basil leaf! My brains went, “Oh nononononono…!” Well, yes, I got the wrong pack of leaves. The tag said: AMPALAYA LEAVES. Bitter gourd. Suddenly I had to realize that I haven’t known how bitter gourd leaves look like, not until now. 😦

When I was done searing and tossing my rich-colored flavorful beef sirloin strips, I thought the serving still looked uninteresting. So I sprinkled some sesame seeds. Better, but not much. I decided I should boil half a dozen quail eggs; they should do for a more extravagant decoration. Yet still, my recipe needed one more final touch. And I though, “Let’s make use of those useless leaves.” I really wished I had parsley at least, but tsadaaa…one bitter gourd leaf should do! πŸ˜€

HURRAY, my judges said it was, “Okay!”, plus a little compliment. At least I didn’t get poker faces! HAHAHA πŸ˜€


Beef Salpicao My-Style

My Good-looking Plate

I don’t have to deny, neither will I, that I’m nooo good at cooking. I can do well at the dining table, picking and tasting at least a little of everything. But preparing food worthy of anybody’s awe has always remained an awful challenge to me.

But once upon an early evening, I came across this feel-good mood to try once more this very simple recipe I once failed to make. Sorry, HeHeHe. It’s a Filipino/Pinoy breakfast dish called Beef Tapa. It’s very easy to cook, honestly, and how I failed at it? Well, I mixed up its ingredients with another recipe called Adobo, so in the end, what I got to serve was Beef Adobo. And there’s no such recipe as Beef Adobo. πŸ˜€

But this time, I got it right and I felt darn victorious to have earned five stars (meaning “very good”) from my older brother! Yeeeyyyy! And not only that I cooked it right, I also tried an arty plate presentation: my Beef Tapa together with its perfect side dish – egg and tomatoes! πŸ™‚

And here’s my little kitchen project. I’m damn proud, yeah! πŸ˜€

See? I can cook. I can cook! And sure, there’s someone so happy for that – M, my boyfriend. HaHaHa πŸ˜€

*You can check out the recipe here:Β

My Good-looking Plate