Choco Chip Cookies!!!

Triple exclamation because why not?! It’s cookies, yerno?

I have tried a ton of chocolate chip cookies before and none of them works for me until I tried this recipe. Before, I always end up having those burnt under cookies with soft top while sometimes I end up having overcooked ones which just end up being not eaten and thrown away and I did not experience those in this recipe.

This cookie recipe is very flexible. It can be done eggless or with egg and if you want it chewy or a little crunchy.

Source: This is a combination of two recipes I found online and use those as basis then I came up with my own (measurements and way of prepping) depending on what I have in the pantry.

Baking Time: 1hr and 30 minutes (can be less)

Servings: 27 or more


  • 1 1/2 all purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 1/2 butter, melted
  • 1/2 loosely pack brown sugar
  • 1/2 granulated sugar
  • 1/2 tsp salt
  • 2 tsp vanilla essence
  • 2 tbsp oil
  • 1 tbsp water
  • 1 egg
  • 1 cup or more chocolate chip


  • In a bowl mix flour, baking soda and cornstarch
  • In a separate and larger bowl, mix butter and both sugars together until creamy for 2 minutes (your choice if with whisk, hand held mixer or stand mixer).
  • Mix the dry and wet ingredients.
  • Add vanilla essence
  • YOU MUST Choose one from the following steps:

– If you want your cookie with egg: add egg
– If you want your cookie without egg: add oil and water

– If you want your cookie with both (what I like): add egg, oil, and water

  • Add the chocolate chips

– Total recommended measurement is a cup of chocolate chips but if you want to add more it is totally fine 🙂

– If you want to use white and chocolate chips it is also fine. Use half and half for both, or more 🙂

  • Mix everything together
  • Prepare your baking pans:

– Grease your pans with butter

– Cover the buttered pans with parchment paper

– Grease the parchment paper with butter

  • Scoop the cookie dough using an ice cream scooper and place with two inches apart each dough to the pan.

– I recommend using the 1 inch size scooper.
– It is advisable to use a scooper so that the cookies are uniform or else some will be under cooked while some will be overly cooked.

  • Bake this in a preheated oven 350 degrees for 8 – 10 minutes for soft and chewy cookies / 10 – 12 minutes for a little crunch. REMEMBER: Not all ovens are the same so if you think your cookies are under bake give them some more minutes to cook.

And there you have it! Say hello to your cookies!

That’s it for now,



Bicol Express

Ok. Disclaimer first! This is NOT the authentic way of cooking this dish but this recipe is a combination of all the ‘how to cook Bicol Express’ I have seen online. So I came up with my own version that worked with me well without omitting any of its essential ingredients or atleast from what I know are essential.

For those of you who are not familiar with this dish, this can get very spicy so if you are not into spicy foods this one is not for you!

Prep and Cook time: about 30 minutes.

Servings: 4 – 5


  • 1/2 Pork Lomo or Pork Liempo
  • 2 – 3 (depending on size and desire spicy taste) Serrano Pepper
  • 1/2 Onion
  • a half a thumb Ginger
  • 2- 3 tbsp (depending on desire salty taste) Shrimp Paste (Alamang)
  • 1 can Coconut Milk
  • Oil (if using Pork Lomo)
  • Salt and Ground pepper 


  • Cut pork into cubes.
  • Cut onion, pepper and ginger into cubes like in the picture.

  • Put fire in medium heat and in your pan,

– if using pork liempo (or any with fats in) DO NOT put oil as the pork will release oil from the fats.

if using pork lomo (or any pork without fats) DO  put oil to help in sautéing.

  • Just leave pork in pan while it cooks, stir occasionally to prevent from burning.
  • After about 7 – 10 minutes, add the onion and ginger without removing the pork in the pan. Stir occasionally.
  • After 10 minutes, add the serrano peppers. Then add the shrimp paste. Stir occasionally.

TIP: the longer you saute (sangkutsya) the better. Trust me 🙂

  • Stir in the coconut milk.
  • Turn knob into low fire and let the food boil/simmer while waiting for the pork to be tender.

– if using Pork Liempo: this needs time, check the pork if tender while food is in simmer.

– if using Pork Lomo: this is already tender so, when the food is boiling already, proceed to next step.

  • Taste the food first so you’ll know how much salt and pepper you’ll be needing to add.

TIP: Salt and Pepper must be done only before turning off the stove.

And there you have it. Bicol Express finish product!

Enjoy eating! Better with newly cooked rice 🙂

That’s it for now.


Recipe: Ginataang Mais

Are you currently in a bed weather place and want something warm to eat or maybe needs something quick to prepare for your visitors? Here is your answer!

This delicious delicacy from the Philippines is made up of corn, glutinous rice, brown sugar and coconut milk ONLY is very satisfying and easy to make!

Ginataang mais or Sweet Corn in Coconut Milk is a very comforting food that you can eat in any time of the day. From breakfast to midnight, this will surely hit the spot!

Source: My mother taught me how to make this!

Prep and Cooking time: 35 minutes exactly

Serving: 10 -12


  • 1 1/2 cup of glutinous rice
  • Water
  • 1 can coconut milk
  • Brown sugar
  • 2 cans of corn (I used a can of kernel corn and a can of cream style corn. Using two different types of corn is up to you!)


  • In a cooking pot, combine 1 1/2 cup of glutinous rice and 3 cups of water and boil in medium heat until small bubbles are seen popping.
  • Stir in 2 cups of brown sugar to the rice then cover again.
  • Stir in frequently to prevent the rice on sticking to the pot.
  • When the heavy bubbles are seen (or when the water is submerging a little) add on about 2 cups of water, stir, cover and boil.
  • When it is starting to boil, add the coconut milk, stir and cover the pot.
  • Keep stirring frequently and add water about a cup a time while rice is cooking. (Don’t be afraid to add water as the rice will be sipping it. Just don’t overflow)
  • ***When it is getting a little heavy to stir and the amount of the rice has triple the size, that means you’re rice is about to get done.
  • When your rice is cooked, add on the corn then stir. (You may add more water at this time as needed. Fill up until the desire amount of your ginataan)
  • Bring it to a boil.

Should look something like this after 🙂


*Brown Sugar, add to your desire of sweetness. I added about 2 1/2 cups more. When you add brown sugar, stir it and bring it to a boil.

*Water, don’t be afraid if your water seems a little more than the amount of your rice because even after cooking, the rice will keep sipping the water. If I’ll sum up the amount of water I used about 9-10 cups or more. This will be up to you 🙂

Here is the finish product:

That’s it for now,