Latest Recipes

Two-Egg Chiffon Layer Cake

Olive — Sun, 29 Apr 2012 14:45:44 +0000

Having a cake sitting on a counter or table seem so special, it’s easy just to buy cake from a bakeshop but if you have the time why not make this really simple cake. I used a recipe from Wesson oil ( but I used coconut lauric oil) for the chiffon cake; the whole cake [...]

Chili Crab

Olive — Fri, 27 Apr 2012 15:03:16 +0000

My husband doesn’t eat seafood save for fish so I rarely cook shrimp, crab or anything that’s from the sea that doesn’t have scales. I was glad to have the chance to try making chili crab when my sister brought some fresh crabs when she and her family came for a visit. Chili Crab is [...]

Chinese-Style Spareribs

Olive — Tue, 17 Apr 2012 14:29:27 +0000

I found this recipe from my old Turbo Broiler’s instruction manual and cookbook. I didn’t know that I still have this and was surprised to find it while cleaning out one of my cabinets. It’s about time I give at least one of the recipes a try and this spareribs appealed to me. It was [...]

Coconut Cake with Lemon Curd

Olive — Mon, 16 Apr 2012 03:33:25 +0000

I made this cake so I can use my homemade lemon curd; I have this on my mind for a long time but only got to finally make it last week. Usually, I like to use meringue or egg whites frosting to cover and fill my coconut layer cake but I ran out of eggs. [...]

Lemon Curd

Olive — Sun, 15 Apr 2012 02:06:14 +0000

I have never tasted lemon curd before and I’ve always wanted to make a batch at home. I imagine it would be deliciously tangy; perfect with something sweet and delicious.. like layer cakes, doughnuts, lemon rolls and trifle. My family is not a big fan of lemony desserts but they always eat (and most of [...]

Sapin-Sapin (Layered Sticky Rice Cake)

Olive — Mon, 09 Apr 2012 10:22:32 +0000

Sapin-Sapin is a Filipino multi-colored (and flavored) layered sticky rice cake. It’s traditionally made of galapong (sticky rice dough) mixed with coconut milk and sugar which is then divided typically into 3 parts; purple yam, pureed corn are usually added to make the purple and yellow layers respectively, then the third part is just left [...]

Pastry Cream

Olive — Fri, 06 Apr 2012 10:51:56 +0000

Pastry cream, creme patissiere or custard cream is that delicious filling you get when you bite into an eclair, cream puffs or boston creme (doughnut or cake); it’s also what’s underneath a bed of fruit tarts. It’s creamy, not too sweet and needless to say, yummy! It didn’t come out right the first time I [...]

Huli-Huli Pork Steak

Olive — Sat, 31 Mar 2012 15:03:57 +0000

HULI-HULI means “turn-turn” referring to the method of cooking for this popular Hawaiian barbecue dish, it’s typically made with chicken. The recipe below is pork version, I used pork steak and cooked it over stove-top grill. The first time I tried this recipe, I used pork ribs; but instead of marinating it overnight, I braised [...]

Churros con Chocolate

Olive — Wed, 28 Mar 2012 09:00:11 +0000

Churros are piped choux pastry- deep-fried to a golden brown, peppered with cinnamon sugar and dipped into luscious chocolate sauce…so, so yummy! Have you tried making churros at home? This is my first time and I must say, I’m quite surprise at how easy it was to make and way more delicious than what I’ve [...]

Chicken Vesuvio

Olive — Thu, 22 Mar 2012 03:18:03 +0000

Chicken Vesuvio is an Italian-American dish which originated from Chicago, Illinois. It was named after Mt. Vesuvius, a volcano in Italy; this dish has chilies hence the name but it’s not really that spicy hot, although I guess you could make it so if you want to. It is delicious so full of flavor with [...]