Compiled Recipe – Peanut Butter Cup Banana Milkshake

Peanut Butter Cup Banana Milkshake

* 1 banana, sliced
* 8 Reese’s creamy peanut butter (4.4 oz total)
* 1 cup milk
* 1 tsp. vanilla
* 3 to 4 cups vanilla ice cream

1) Place banana, peanut butter cups, vanilla, and milk in blender. Cover; blend well.

2) Add ice cream; cover and blend until smooth. Serve immediately with straws in each glass.


Compiled Recipe – Spicy Menudo

Spicy Menudo

* 2 tbsp. vegetable oil
* 3 cloves garlic, minced
* 1 small onion, chopped
* 3 pieces bird’s eye chilies, sliced
* 1 kilo pork, sliced into cubes
* 1 cup tomato sauce
* 1 tbsp. white sugar
* ½ cup soy sauce
* 1 cup water
* 1 large potato, diced
* 1 medium carrot, diced
* salt (to taste)

1) Heat oil in a medium-sized saucepan. Sauté garlic, onion and bird’s eye chilies.

2) Add the pork. Cook for 5 to 7 minutes.

3) Pour in tomato sauce, sugar, soy sauce and water. Let it simmer for 30 minutes to an hour or until meat is tender. Add water as necessary.

4) Add the potatoes and carrots. Season with salt and pepper. Let it simmer again for 5 to 10 minutes.


Compiled Recipe – Brown Sugar Puto

Brown Sugar Puto

* butter (for greasing)
* ¾ cup brown sugar
* ½ tsp. salt
* 1 cup water
* 1 cup rice flour
* 2 tsps. baking powder

1) Prepare steamer: generously grease mini muffin pans with butter. Set aside.

2) In a large bowl, whisk sugar and salt into the water until dissolved. Sift rice flour and baking powder into the water mixture and blend well. Pour into prepared pans and place in the steamer.

3) Steam for 5 to 10 minutes or until a toothpick inserted in its center emerges clean. Remove from steamer. Top with butter (optional) before serving.

food review

Food Tripping at Neighborhood Game Cafe

There’s a new favorite hidden hangout in the city where board game lovers can chill out by playing board games while eating their comfort food and enjoying their specialty coffee.

This place is good for groups of friends and kids who love playing board games as one of their hobbies. Neighborhood Game Café is good for groups and they serve breakfast, lunch, dinner and even evening snack.

Sweet & Spicy Crispy Chicken Burger

One of the dishes that I tried is the Sweet & Spicy Crispy Chicken Burger. What I love about this burger is that it has a perfect blend of sweetness and spicy-ness.


My favorite from their signature-blended beverage is the Butterbeer Blended Coffee, inspired from the Harry Potter movie’s Butterbeer. I’ll be trying another one of their signature blended beverage , though on my next visit.


My friends and I had a great time playing board games while munching on our dinner. One of their games we played as the cards against humanity (no pun intended). Each of us gets a chance to pick a card with a question (black card) then others will lay down a card with an answer (try not to laugh as each card contains weird answers.We had fun until almost the closing time of the café.


We had our picture taken just before leaving the venue.


Compiled Recipe – Key Lime Pie Milkshake

Key Lime Pie Milkshake

* 14 ounce Vanilla Low Fat Frozen Yogurt
* 1 cup whole milk
* 2 limes (about ¼ cup) juiced & zested
* ¼ cup powdered sugar
* 6 Graham crackers, divided
* whipped cream
* lime wedges (for garnish), optional

1) Zest 2 limes, then cut in half and juice (zest and squeeze lime juice directly in blender).

2) Add frozen yogurt, whole milk, and powdered sugar to the blender. Blend until smooth (about 10 seconds).

3) Divide into two cups (or one large individual glass). Top with whipped cream. Sprinkle remains of lime zest on top of whipped cream. Crumble 1 graham cracker on top of whipped cream. Garnish with two quarter pieces of graham cracker and lime wedge. Enjoy immediately.





Compiled Recipe – Pork Tonkatsu

Pork Tonkatsu

* 4 pork cutlets, skin and fat trimmed
* 2 tsps. sesame oil
* ½ cup all-purpose flour
* 1 large egg
* 1 cup Panko breadcrumbs
* Tonkatsu sauce (to serve)
* steamed rice (to serve)
* salt and ground black pepper (to taste)
* oil (for pan frying)

1) Using a meat mallet, pound pork cutlets until thin. Rub sesame oil into pork, then season with salt and ground black pepper on both sides.

2) Prepare the breading station: Lightly dredge pork cutlets in flour, dunk in egg, then in panko breadcrumbs. Press breadcrumbs onto the surface if needed. Repeat with remaining pork.

3) Heat a frying pan with enough oil for pan-frying over medium heat. Pan fry pork in hot oil until browned on both sides and pork is cooked through. Drain on a rack over paper towels. Set aside.

4) To serve, fill 4 bowls with steamed rice. Cut each pork into strips on a cutting board. Place on top of rice, and drizzle with tonkatsu sauce. Serve with sliced cabbage and sesame dressing on the side.


Compiled Recipe – Pistachio Cookies and Cream Milkshake

Pistachio Cookies and Cream Milkshake

* ¾ cup milk
* 2 tbsp. pistachio pudding mix
* 8 scoops pistachio ice cream
* 4 chocolate cookies (use Oreos)
* whipped cream
* chopped pistachios

1) Blend milk and pudding mix in a blender until well combined. Add in the ice cream and three of the chocolate cookies, breaking them up before throwing them in. Blend on high until smooth.

2) Pour into two tall glasses. Top with whipped cream and pistachios. Crumble the remaining cookie and sprinkle on top.



Compiled Recipe – Sinampalukang Manok

Sinampalukang Manok

* 2 tbsp. cooking oil
* 1 medium red onion, sliced
* 2 cloves garlic
* 1 (1-inch) ginger, sliced
* 1 kilo whole chicken, cut into pieces
* 3 ripe tomatoes, sliced
* 1 tbsp. fish sauce (patis)
* 5 cups water
* 3 pieces green chilies (siling pangsigang)
* 1 cup tamarind leaves
* salt (to taste)
* pepper (to taste)

1) In a pot over medium heat, heat oil. Add onions, garlic and ginger and sauté. Add chicken and cook, until juices run clear. Add tomatoes and let it cook for 5 minutes.

2) Add the fish sauce, stirring occasionally, for about 2 to 3 minutes. Add water. Lower heat, cover and simmer until chicken is cooked through.

3) Add green chilies and tamarind leaves. Pour tamarind base powder, stirring to dissolve. Season with salt to taste. Serve warm.


Compiled Recipe – Ube Cake With Macapuno

Ube Cake with Macapuno

* 1 cup castor sugar, divided
* 2 cups cake flour, sifted
* 1 tbsp. baking powder, sifted
* 1 tsp. salt
* 6 large eggs, sifted
* ½ cup canola oil
* ½ cup water
* 1 tbsp. ube coloring and flavoring
* ½ cub ube halaya
* coconut buttercream (see instructions below)
* macapuno strands , as needed

1) Preheat oven to 325F. Lightly oil then line 2 9-inch springform cake pans with parchment paper. Set aside.

2)  Set aside 1/4 cup sugar.

3) Place remaining sugar, flour, baking powder, and salt in a large bowl. Use a whisk to mix. Create a well in the middle.

4) Into the well, add egg yolks, oil, water, ube flavoring, and ube halaya. Whisk until ingredients are well combined, scraping the sides and bottom of the bowl as needed. Set aside.

5) In the mixing bowl of a stand mixer with the whisk attachment, whisk egg whites on Medium-High until foamy. Sprinkle gradually the reserved sugar to make a meringue. Whisk only until stiff peaks.

6) Scoop out 1/3 of the meringue, and add to the cake batter. Fold in meringue using a large spatula. Once well mixed, add the remaining meringue in batches, folding while being careful to not over mix the batter and release all the air whipped into the egg whites. Divide mixture evenly between the prepared cake pans.

7) Place filled cake pans in the preheated oven, and bake for about 25 minutes, rotating cake pans halfway through, or until a toothpick inserted into the centers emerge clean. Remove from the oven, and completely cool on a wire rack. Remove cakes from the pans, and discard parchment papers. Set aside until ready to fill.

8) Make Buttercream: Place in a piping bag with a round tip. Set aside until ready to use.

9) To assemble, place one ube cake on a cake stand. Pipe a rim and cover top with a layer of coconut buttercream then fill center with macapuno. Top with second ube cake and pipe dollops of buttercream around the edge of the top layer. In the middle, spoon in macapuno. Chill until ready to slice and serve. Keep chilled.

For Coconut Buttercream

* 1 cup caster sugar
* 3 large egg whites
* ¼ tsp. salt
* 2 cups butter, cubed, softened
* ½ tsp. vanilla extract
* ¼ cup coconut cream

1) Simmer about 2 inches of water in a large pot or enough water to not touch the bottom of the bowl you’ll be using.

2) In a metal bowl, add caster sugar, egg whites, and salt. (Add 1/8 tsp. cream of tartar if using.) Using a silicone spatula, stir ingredients over the simmering water until the sugar and salt granules have dissolved and egg whites are warmed (To pasteurize egg whites, heat to about 160◦F (or 70◦C) on a candy thermometer).

3) Remove egg whites from heat and transfer to the bowl of a stand mixer. With the whisk attachment, whisk the egg white mixture on High until it has cooled enough to the touch.

4) Once egg whites are cool, add butter, a cube at a time, until fully combined, scraping the bowl as needed, and mixture has become light and fluffy. Turn mixer to Low, and add vanilla extract and coconut cream. Mix on Medium until just incorporated then mix on High until fully mixed, scraping as needed. Use as per the recipe.