Filipino Egg Pie

Filipino Egg Pie

After the long-awaited break from working, now I am back and have just started again. It means that I’m gonna be absent from my blog from time to time but I promise to myself that I have so many things to post  and I wanted to finish them all. I wont fail myself and I know I wont.. ha ha ha!  My blog is one great therapy to make me sane and functional in my oh so stressful world….

Anyway this is one yummy dessert/sweets/merienda that my hubby and my daughter both liked. In fact, for his birthday, my hubby even requested it. It turned out my daughter would also be a great fan. I made it again last father’s day and guess what..its presence is always heartwarming and now its  a mainstay in our fridge. Back home I love those that I can buy in a local bakery, theyre  sweet, soft, warm and packed with eggy goodness that no matter how I reminded myself not to indulge too the end I would eat 3 or 4 slices..imagine that..


For the pastry:

1/2 cup unsalted butter at room temperature

1/3 cup+1 tbsp caster sugar

1 cup+2/3 cup plain flour

1 egg beaten

1-2 tbsp cold water

To make the pastry:

Combine flour and sugar in the bowl. Cut in the butter with two butter knives or a pastry cutter. Then rub in the butter with your fingers until it resembles coarse breadcrumbs. Mix in lightly the egg and knead the dough until it just about comes together. If the dough seems dry, you may add cold water. Knead for a while and form into a ball. Remember not to over knead  because it will gonna be difficult to roll out. Wrap it in cling wrap and set aside in the fridge for 30 minutes. Then roll out thinly on a floured tabletop to a circle about 12 inches in diameter. Line a 23 cm pie pan making sure to press the pastry well into sides. Bake in a preheated oven 350/180 for 15 minutes. Trim the excess pastry from the edge. Set aside.

For the filling:

2 1/3 cup fresh milk

4 eggs separated

1/2 cup caster sugar

1 1/2 tbsp cornflour/cornstarch

To make the filling:

In a bowl, mix: flour, sugar and egg yolk. Stir in the milk into the mixture. Whip the egg white to soft peaks and fold gently into the milk/egg yolk mixture with a spoon. Pour the filling on the prepared baked pastry. Bake at 350/180 for 20 minutes or until the top is slightly brown. Then bring down the oven temperature to 250/110 and bake for 1 hour more until the custard is just set. The center should wobble a little. Remove from oven and let it cool.


The first time I ever attempted to make own crust and yes I did not fail..its simplicity, its magic and its a delight


Upon seeing this, I could not help myself from laughing..yes I laughed with my excitement…lol!


Oh, I found this disturbing and it gave me doubt, I silently wish at least it will turn out edible..seeing the bubbles on top made me apprehensive.


Oh goodness, it was not really the way I wanted but I think its good..It brought a lot of I miss everything about home….


 Here’s a slice of joy and there will be more slices of joy in my kitchen as long as I have the power to make it. The egg pie which is a part of our childhood is just right here and I couldn’t help thoughts went back down the memory lane. I can only smile and enjoy… Have a great week to all. Lets eat. Lets giggle and let’s be merry.


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No Bake Chocolate Cookie

No Bake Chocolate Cookie

This No bake Chocolate Cookie from Hazel of A Joyful Noise is such a treat. The change I made is to add 3/4 cup of chocolate chips and lessen the sugar to 1 1/2 cup. My son told me that it taste like a chocolate bar..and yes it is..I cant describe the taste. Its just so wonderfully sweet and creamy. It will make you giggle and laugh..I slumped myself in the is so nice to just eat and enjoy!. I have posted its photos the other day together with my Baked Chicken Tortilla Wrap recipe. Fellow bloggers who dropped by liked it. I felt that when we discover something really good and wonderful, then we must do our part to share it, let others experience also the marvelous taste of discovery. Credit goes to Hazel of A Joyful Noise.
No Bake Double Chocolate Cookie
1 1/2 cups white sugar
1/2 cup milk
1/2 cup butter
1/2 cup unsweetened cocoa
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
3/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract 
In a saucepan,combine: sugar, milk, butter and unsweetened cocoa.
Stir the mixture and make sure theres no lump
Bring the ingredients to boil for 1 ½ minutes on top of stove.
Remove from heat and add: peanut butter, quick-cooking oats, semi-sweet chocolate chips and vanilla extract.
Drop by a tablespoon onto wax paper.
Press the cookie drops with the bottom of a glass, its perfect! believe me. 
Let cool until hardened and now its about time to enjoy. 
Oh well, how was that? Now it made some sense, the smell, the look, the touch and finally the taste…as what my son said..taste like a chocolate bar!
My brown little darlings told me not to underestimate their looks..they might be ugly little ducklings but they will surely sweep off your feet.Come on and grab them…

My Double Chocolate Chip Cookie

My Double Chocolate Chip Cookie

Since I started working,I make it a point to bake some goodies during days that I am off.The reason why I do this is for my children.I know that they miss my presence at home especially my daughter.It gives me a reason to at least still manage to be with them though I am out of the house.The fact also that I want them to have something to eat when they reach home after school and I am still out.I miss my daily routine at home but I love the fact that I am working.I enjoy my time outside and working has given me a new perspective.I love the pressure,the new learning and I appreciate the joy of laughter and food with my co-workers.

My children both enjoy eating cookies and for a long time buying cookies is on top of my list whenever I will do my groceries.Living in Singapore has taught me to learn well in the kitchen and that also taught me to bake them.At first,I am just curious how to make my own cookies.Until,it became a passion and later on I began to mix and match ingredients.I will never forget how my husband’s co-workers enjoyed my Oatmeal Cookie with Pineapple and raisin.It was really funny and both a pleasure to know that those guys loved that kind of cookie ..and quite surprise also that it has grated cheddar cheese.
Here is a very popular cookie recipe that I love to bake for my children.The basic recipe is taken from the internet but of course I made some changes.I discovered that combining brown and white sugar when baking cookies will give a good texture..soft and chewy.Another thing,combining butter and oil is also a great idea because both oil and butter provides a great result as a whole..cookies are not really that dry and you know the difference when you bite.The quality of your cookie will not change even for days.For every cookie recipe that I make,I always make sure to combine brown and white sugar, butter and oil.

½ cup sunflower oil
½ cup Butter, Softened
3/4 cup Brown Sugar
3/4 cup White Sugar
2 whole Eggs
2 tsp  Vanilla Extract
2 1/2  cup All-purpose Flour
1/2 cup cocoa powder
1 pack vanilla pudding 3.5 ounces
1 tsp (heaping) Instant Coffee Granules
1 tsp Baking Soda
1 tsp Salt
1 3/4 cup semi sweet chocolate chips
1 cup chopped almonds

 In a bowl, stir together butter,oil, brown sugar, and white sugar until combined.

Add eggs and vanilla and stir together.

In a separate bowl, stir together flour,vanilla pudding,cocoa powder,instant coffee,baking soda and salt.

Add to wet ingredients in batches, stirring gently after each addition.

Stir in chocolate chips and chopped whole almonds.Do this by hand using wooden spatula.

Drop balls of dough ( a tbsp scoop, a cookie scoop or like me, you can use ice cream scoop) on a baking sheet line with  wax paper.

Bake at 350 or 180 for 15 minutes. Remove from cookie sheet and eat warm.( you can also keep in tightly sealed container).

I just discovered chopped whole almonds is such a great company for chocolate chips.They make good combination for my double chocolate chip cookie.I also love the mixture of flour and vanilla pudding.The result is a cookie with brownie texture inside.Hmmmnnn…how would you like a cookie taste like a brownie inside….

Look at the almonds..terrific taste with lots of chocolate chips.Those nuts are crunchy while the texture of every cookie is rich with chocolate taste, soft and chewy…not dry and without crumbs….

Thanks to you dear bloggers for wishing me well on my new found job.I am 42 years old and struggling back.Thanks…there are people like you…I may not know you all in person but I am sure that you are sincere,thoughtful and warm when you wish me well on my new perspective.The gift of blogging is such a profound joy…there are people who truly cares despite distance and personal touch..its the thought that counts.I would love you dear people to enjoy my newly baked Double Chocolate Chip Cookie…Lets eat,lets giggle and lets be merry.Have a great week to everyone.

Thank you so much Chaya of My Meatless Monday and Bake With Bizzy for featuring my Banana Bread.You can check out her places, she cooks and she bakes…shes a mentor too.She welcomes me in her kitchen with warmth and kindness.
Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Banana Bread/Cake That Melts In Your Mouth

Banana Bread/Cake That Melts In Your Mouth

Lately I haven’t been here due to the fact that aside from being a mom, homemaker and a wife..I started working again.Yes, I am working..after 11 years of being a stay home mom.I suddenly wanted to come back and work The job came and I grabbed it.Can you believe it? I am 42 and suddenly I found myself working.I face the computer all day and I count,handle money all day.I answer phone calls.I answer inquiries and all…I am being paid to accept remittances and do customer service tasks.I actually could not tell if I wanted this job but given the time and changes in my point of view as a woman and a homemaker..there is no way I would turn my back to any job offer that will come my way…turning 40 has made me so anxious to do some changes.Its hard to explain but its happening to me.As you know,life for a woman when you become forty and living in Asian countries such as Singapore and Philippines,the opportunity is very limited.No matter how good you are,though you are capable and eligible..the issue of age will always determine your opportunity.So,I am working and I am learning the ropes.I am very thankful to all my co-workers.They are not only helpful but they are also like me…with children, with families and yes,I am not the oldest..I am second to the oldest.. ha ha ha! and I love the fact that they all love to eat.They simply enjoy the homemade goodies I brought with me.
These are two of my most recent cravings.They are actually very familiar to everyone and Im sure most of you has personal recipes no matter how simple a cake or bread may be.I am drawn to these two bread/cake recipes for some reasons.I don’t know but when I do cook something,there should be a story…there should be a reason and that’s why food has a glorious,triumphant effect in my life.Every food that is set on your dinner table is a work of art, its life and its a celebration…no matter how simple or lavish a dish may be.Growing up,I know of hunger and I know the feeling when you want something and you cant have them.Its not about money or poverty..its knowing how to cook… how to do it..having that perception on your soul that there are lovely people behind you who will enjoy and cherish the taste on your dinner table.I am so lucky my husband found me for he is a good provider .I am grateful that I have children who truly appreciate my passion for cooking.At one point my son told me …”You know Mom.I certainly know that I am enjoying the food with quality and goodness that not a lot of people will ever experience..”
Here is my precious Banana Bread/Cake that melts in your mouth.When I was in college our school cafeteria sold Banana bread/cake in thin slices and I loved the smell.It was so refreshing and heartily delicious that it became a favorite.I learned later that it was homemade by one of our college professor.Later on,this woman professor has showed me her great kindness…I chose her to be my mentor while working on with my college thesis and that required a great amount of money.I havent got the amount that time so I could only pay her at least 1/3 of the amount.I neatly tucked the amount in an envelope with a thank you note and that was it.After graduation I went off and forgot the whole thing.But there was a time I remembered her and I told myself I am going to go and see her and perhaps say thank you again.She was an angel to me and yes the visit never happened.I was so busy with my life.Years gone by and I heard the news that she died from cancer.I was so heartbroken upon hearing the news and I regret the fact that I was not able to see her and say thank you.Anyway,whenever I make this cake,I always remember her and her goodness to me.This cake resembles friendship to speaks of wamth, generosity and kindness.
2/3 cup olive oil
4 large eggs
2 cups ripe mashed bananas 
1 tsp vanilla
2 cups flour
1 and 1/4 cup brown sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon powder
Pre heat oven to 325 f ( 160)
In a bowl sift together the ff: flour, brown sugar, salt,baking powder,baking soda and cinnamon.Set aside.
In another bowl,mix oil, eggs, mashed banana and vanilla using spatula.
Add the flour mixture to the egg mixture, combine well using spatula.
Grease and flour  2 pcs  9x5x3 inch pan  or 4 mini loaf pan  then transfer the banana mixture.
Bake at 325 f  ( 160) mini loaf pan for 45 minutes and for 2 large loaf pan bake for 1 hour.

note: a classmate from high school gave me her recipe for Banana Cake that melts in your mouth..I used her recipe but I made some changes the original recipe has 2  cups of sugar, I reduced it to 1 and 1/4 cup. original recipe uses any oil but I suggest use olive oil,original recipe has no vanilla essence, baking powder and cinnamon so I decided I might try add these ingredients and it works well.Just use spatula..mix and combine.

The element of surprise is a gift of pleasure…I will never forget the first time I bake this..there was no trial and seems to me that this bread is my perfect mate for all season.It just fits into my world.
Hmmmnn.. see that…lovely, plump and the smell is so sinfully delicious.


I cant wait any longer..and I have to make great big slices.Oh how wonderful!


Oooppppsss…I admit,Its me..I made a mouthful bite at once.I cant help it…I am a Banana bread/Cake fanatic… every slice of bread on our table is precious..its life and its happiness.This precious goodness has taught me that angels do exist.Let’s eat.Lets giggle and lets be merry.Have a great week to all.
….to be continued..thanks!
Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
My Easy Carrot Bread/Cake

My Easy Carrot Bread/Cake

I was a grown-up woman when Carrot Cake became my favorite and up to now,still it is.The funny thing here is I never like carrot.I always skip from eating carrot.There is something about its taste and texture that I dont like and sometimes even the smell affects me.But then,I love Carrot when its turned into a cake.This transformation has actually brought me to make my own carrot bread or cake..whatever.I just have this thought any banana or carrot which then turned into something sweet and fluffy will not pass for a cake not unless you put icing on top of them,so I usually call them Banana Bread and Carrot Bread..they only becomes cake to me if I put icing or frost on top of them.

 Since Im working again,I need to bring food with me every once in a while or if time permits me that I can still manage to cook,I would love to pack my lunch with me.I wish I can do that.But for now I am settled with just bringing some cookies or these two baked co-workers are also food lovers,one common factor that we all enjoy is that we all love cookies,banana bread and carrot bread.They even told me that I should start selling my cookies to them.Hmmmnnn…not a bad idea but I am not ready for that as of this time ..maybe sooner… lol!
Here is my Carrot Bread/Cake Recipe.The ingredients and the process is very similar with my banana bread/cake.The only difference is well..yes..the addition of grated carrot instead of mashed banana…and ..oh..before I forgot, Carrot Bread/Cake has chopped pineapple in it.
Sift together the following ingredients:
300 grams all purpose flour
2 tsp cinnamon powder
1 tsp baking powder
1tsp baking soda
1 tsp ginger powder
200 grams soft brown sugar
In a mixer,put the following ingredients and beat:
4 whole eggs
250 ml olive oil
Then,add in the next ingredients:
zest of 1 lemon 
zest of 1 orange
200 grams of grated carrot
Combine them well, add the sifted flour sugar mixture and add in the following:
227 tin of pineapple,chopped
150 grams chopped walnut
Mix gently until well combined.
Note: I do it manually,I carefully mix these last two ingredients using wooden spatula until the mixture is well combined.
Bake at 150 for 1 hour and 20 minutes.
You can just use a normal loaf pan if you want a carrot bread.
But if you prefer a carrot carrot cake,then make use of a round pan 
For the frosting,you can make use of this:
Beat the following ingredients together until soft 
125 grams unsalted butter
50 grams icing sugar
Then beat in:
250 grams cream cheese
Beat until soft and light.Chill the mixture until its thick but spreadable
thick but spreadable.

Wow! Look at that..yeah, she is such a pretty one.What I hate most has just turned into a queen…and she is soft,most,full,very rich and the smell is good.

I decided to just slice them anyway,I brought one loaf for my co-workers to taste and amazingly they all love a vegetable and much more as a bread/ co-workers are all lovely..just like my precious Carrot Bread/Cake.


My dear Carrot..I may not like you for what you are…but still you made me fell in love with you…Im head over heels with you.Thank you for the magic of are a perfect mystery! Have a pleasant week to all… lets eat,lets giggle and lets be merry!
Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Cheesy Oreo Choco Chip Cookie

Cheesy Oreo Choco Chip Cookie

Whats gonna happen if I make an Oreo Cookie with lots of grated mozzarella cheese, chocolate chips and cups of crushed Oreo Cookies?Wow!The idea seems to be perfect and I imagined already the outcome,the taste.It should not be soft..yet its not that crunchy.I bet its sweet yet the cheese will create a beautiful balance and I could feel the crunchy toasted strips of grated cheese,the chocolate chips melting as I bite and chew my precious cookie!
And you know what,my imagination is right.It happened..I have done it and I am just so happy…I have tried my best not to boast about the taste but I really can’t help it. When you’re happy, when you discover something great and delicious in the kitchen,then the idea is to talk about it…share it and let others experience the joy of eating a magical cookie….. hmmmmnn..its a celebration of taste and I welcome you all.. Lets eat, lets giggle and let’s be merry!
Here  are the ingredients:
1/2 cup sunflower oil
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 small box vanilla pudding about 3.4 ounces
2 eggs
1 tsp vanilla
2 1/4 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
1 1/2 to 2 cups crushed Oreo cookies
1 cup chocolate chips
1 cup grated mozzarella cheese
Beat butter,sunflower oil,white sugar and brown sugar together until creamy.
Beat in Vanilla pudding,eggs and vanilla.
Combine flour,salt and baking soda then add to the butter mixture.
Mix the ingredients until well blended.
Then add  crushed Oreo,chocolate chips and grated cheese.
Mix using wooden spatula until just combined.
Drop by rounded spoonfuls onto an ungreased cookie sheet. 
Bake at 350 or 180 for 15 minutes (or until edges start to brown)

Crushed Oreo Cookies,Grated Mozzarella Cheese,Chocolate Chips and Vanilla Pudding has made a perfect balance for these cookies…look at them..adorable,lovely and a great temptation for someone like me whose trying to lose weight…

I would love to tell myself stop and dont come back anymore, enough is enough but I cant resist it..My children has the same reaction.The gift of taste is a will make you laugh and it will make you forget the time..allow me to take a in my own comfort..I may not have a porch but I have my couch!

I got to go and pack a dozen of it…please dont tell anyone ..I am reserving for my own consumption tomorrow night.I think its lovely to enjoy this with my coffee after a day’s work…