oreo ‘egg-citing’ truffles in disguise

Posted in Uncategorized on April 24, 2011 by ahnjel

this was a big hit at the easter party my daughter and i went to, the kids (and kids-at-heart) loved it. very easy to make! NO BAKING! the decorations can be substituted to fit any occasion; the recipe i got called for balls, but since i was making them for an easter egg hunt, i figured i can form them into eggs instead.


1 package oreo, 3 rows of cookie (can be substituted with graham crackers, ginger snaps, etc)

1 package of 8 oz cream cheese, room temperature (regular or 1/3 less fat to lessen the guilt, haha)

4-6 oz white chocolate almond bark (i used white chocolate chips and it worked ok)

*colorful decorations depending on the occasion


– put oreo cookies in food processor and blend until fine and starts looking like a cheesecake or pie crust (you might have to shake and pulse when a couple of cookies doesn’t want to get processed)

– add cream cheese and blend some more until dough-like

– chill for 15 minutes (or more)

– form into balls (or eggs, for easter)

– put back into the refrigerator for another 15 minutes (or more)

– melt the bark (or chips) in the microwave in 2-3 30 seconds intervals, mixing in between, until chocolate is completely melted

– drop the balls (or eggs) in chocolate one at a time, so as not to melt the oreo mixture, and let sit for 30 minutes (or more)(i placed the truffles inside the fridge because they started to get soft in room temperature after a while)

*- decorate with desired decorations

– chill until ready to serve (or eat)

– enjoy! ^_^


peneng, penang, panang

Posted in beef, food, thai on April 17, 2011 by ahnjel

yummy, yummy, spicy beef penang… the first time i made this was a big success, and now it is one of the most requested viand when friends come over to visit and leech off of my cooking. ^_^

its fairly easy to make as long as you have the ingredients… this is the recipe i use that i got from thai food tonight


2 lbs beef tri tip, sliced into bite sized pieces (but really, i use whatever’s cheap and thinly sliced beef i find in the market)

1 1/2 cups water

salt to taste

1 can coconut milk, shaken vigorously before opening

2-3 tbsp panang curry paste (more or less, depending on how spicy you like it)

4 tbsp fish sauce (too much fish sauce is bad for you, so if you’re watching your sodium intake, 1-2 tbsp is good enough)

3-4 fresh or dried kaffir lime leaf, sliced or torn (i have the pleasure of having a Cambodian friend who have a kaffir lime tree, and now he gave me my own tree, so i always have fresh leaves at my disposal) (kaffir lime leaves are available in some Asian groceries and comes in bunches. wash thoroughly, put in a ziploc bag and place in your freezer for longer life) 

3 medium carrots, sliced diagonally

2 tbsp chunky peanut butter (i like peanut butter so i tend to add just a wee bit more)

1 tbsp coconut palm sugar or white sugar (i like the contrast of spicy, sweet so i add more of the palm sugar when i make it extra spicy)

1 red bell pepper, julienned

2 cups fresh thai basil or sweet basil leaves


– boil the water in a deep pan, add the beef and salt. cook over medium heat until tender and only little water remains

– in a second pan (i usually just put the beef aside and rinse the pan i used to boil the beef, i think the flavor still remains), add 1/2 can of the coconut milk, cook over medium heat until it starts bubbling

– add panang paste, stiring until paste dissolves completely in coconut milk

– sprinkle fish sauce and taste if salty enough

– put the beef in the sauce and mix until every meat is coated in the curry sauce

– add 1 cup of water and 1/2 of the remaining coconut milk

– mix in the kaffir lime leaves and carrots, until tender

– add peanut butter and palm sugar, stir in until dissolved

– put bell peppers, thai basil, and the remaining coconut milk as soon as you turn off the heat.

– dish in a serving bowl or directly on top of steamed rice and enjoy!

*i cook this dish less spicy since some of my friends are spice-phobic, but i make spicy fish sauce on the side so i can sprinkle it over my penang for more heat!

what you’ll need:

2-3 spicy thai chili (siling labuyo)

4-5 tbsp fish sauce

that’s it! ^__^


Posted in food, japanese, pork with tags , , on August 21, 2009 by ahnjel


some of my friends have been asking for this recipe ever since forever… so i figured i might as well post it for other people as well.

literally means fried pork over rice is a japanese dish made of panko crusted thin pork loin fried until golden brown and doused in a dashi/shoyu/sugar mixture with some veggies and topped with scrambled egg. delicious!

its very easy and tasty and i highly recommend it.

this is probably my specialty, i’ve made it so many times for so many people that i can make it in my sleep. so without further ado, here it is.



4 boneless porkchop, thinly sliced about 1/2 or 1/4 in thick (you can substitute with chicken breast like i do sometimes)

2 cups panko bread crumbs

1 1/2 cups flour

2 L eggs, scrambled

salt & pepper

oil for frying

dashi sauce:

1 tbsp instant dashi (i eyeball it so you can add a little more according to preference)

1 tbsp sugar (you can add more if preferred)

1 cup water

1 tbsp shoyu, soy sauce (this will be the only chance to salt the dish so add more for a salty finish)

1 tbsp mirin (add more for flavor)

1 tbsp rice wine (optional)


4-6 mushrooms, shiitake or regular white, sliced

1 M onion sliced

2 stalks scallions, sliced diagonally white part included

1/2 cup frozen green peas, thawed


1 bunch spinach (any green veggie you want, really)

4 L eggs, scrambled

sesame oil for fragrance (optional)



– score the fats on the pork to avoid curling on the meat

– pound the living hell out of the meat until its slightly thinner and is longer

– season with salt and pepper and let sit for at least 10 minutes

– meanwhile work on the dashi stock, boil water in a small saucepan, add instant dashi powder, soy sauce, mirin, rice wine, sugar. turn off and set aside

– prepare the dredging station. flour, eggs, panko

– dust the meat with flour, shake excess flour off then transfer it to the eggs, let drip extra egg and roll the meat on panko. let sit until oil is hot

– fry until golden brown then set aside. slice to 1 in wide strips

– pour sesame oil on pan then put onion slices in pan then add the dashi mixture until slightly boiling, add the mushrooms and half the peas then place the tonkatsu in the mixture. quickly pour the scrambled eggs on top and in-between the tonkatsu slices while sprinkling peas and the scallions on top before the egg sets.

– serve on top of steamed rice, serves 4 (duh)

*you can do this individually for each tonkatsu but being the lazy person that i am, i make it all in one go. the recipe can be altered in anyway you want just add or subtract from the base ingredients, have fun making your own version of the katsudon! ^o^

apply crumbly ca-key~~~

Posted in food with tags , , on July 30, 2009 by ahnjel

cakeapply crumbly cakey~~ yummy! consume with coffee, tea or even a smoothie. the slightly tart still slightly firm apples and the cinnamon-y crumble on top plus some whipped cream, oh so yummy as an afternoon snack.

im not really a baker, but the crumbly cake tasted good that i figured i’ll make some more variations…


2-3 medium apples (i used 2 granny smith but you can use whatever and however many you fancy)

1 1/2 cups all purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/2 cup whole milk (i used evaporated milk)

1 ‘large’ egg, beaten

1/3 cup melted butter (i used half melted butter/half vegetable oil)

pinch of salt

Crumble ING:

1/4 cup all purpose flour

3/4 brown sugar (you can use raw, muscavado or regular brown)

2 tbs melted butter

1 tsp cinnamon (optional)

nutmeg, freshly grated (optional)




– preheat oven to 350° F

– sift flour, baking powder and salt then add mix granulated sugar, mix. add milk, egg and melted butter. mix until no more lumps

make crumble: mix all ingredients (flour, brown sugar, melted butter, cinnamon, nutmeg) until well incorporated and becomes crumbly. set aside.

– peel, core and cut up apples according to your preference. mix into cake batter.

– transfer batter to a pan(i used an 8×8 brownie pan) and sprinkle crumble on top

– bake for 40-45 minutes or until crumble has a dark brown hue and has a crunchy-like texture

Its Alive!!!

Posted in random babbles on July 17, 2009 by ahnjel


Have a peek through my window!

Wow, finally! I have been thinking about starting a blog and finally, here it is.