My First Race to the Finish!

Friday, July 11, 2014

Yes! You definitely heard that right. I was in a triathlon event just this May 25 in the very picturesque The Bellevue Resort. 

Not knowing how to run a real triathlon, it's very surprising to know that it's similar to just organizing a party. The only difference is the supplies needed and how long it runs. Literally, this event ran for days from registration to awarding night.

DEFY 123 Triathlon, I guess, is one famous triathlon in the Philippines. It's not one of those hard core racing activities that you see in TV. Like what the participants said, it's more of a friendly competition among them.

Did I also tell you that this was my first time to go to Bohol? And to visit the resort my company is managing? Hitting two birds with one stone it is.

If you see it from the Presidential Suite, you'll definitely appreciate more what this resort offers!

Pardon my outfit above but I really just have to take a photo of me in the middle of a Koi pond.
I needed some photo with the athletes and at the race proper! :">


With our boss :)

We even met Matteo Guidicelli before heading back home! What a real surprise! :)

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Dashi-maki Tamago Recipe

Thursday, July 3, 2014

Do you have a rectangular egg pan/broiler which you aren't sure how to use? Well, yes you could make a rectangular pancake or omelet, but I'm sure you'll find it more fun and useful if you make this! :)

Here's what you need:
3-4 tbsp of shiro-dashi/combu tsuyu plus same amount of water (or I think any soup broth would work too)
1 tbsp mayonnaise
A little dash of salt and sugar
3 eggs

Mix all the ingredients aside from eggs.

Add eggs, and mix well. 

Pour 3/4 of the mixture on heated pan.

Then fold it thrice, like this before the egg becomes cooked.
This would make our Dashi-maki juicer.

Repeat the steps.

Until it becomes likes this.
This turned out to be not that perfect, but yeah, the shape should be something like this. :p

You may add it as an additional viand to an obento to add color!
Make it into a heart shape like this too! :)

A little advice in making obentos:
That in Japanese Obentos, colors and textures are important. There should preferably be Yellow - thus it is a basic option to have eggs on an obento, Green - for veggies, Brown - meat that is most probably the main viand, and Red -tomatoes, sweet peppers, etc. Also make or cut them into different shapes to make it look more fun and eye-catchy. Remember to fill in the spaces as much as possible so the viands would stay put on their places too. Try making a Japanese-y Obento the next time you're making your lunch box! 

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Easy Flourless Gateau Chocolat Recipe

Saturday, June 28, 2014

Today I am sharing a VERY easy recipe.
This recipe is so perfect for those when you're craving for something rich and chocolatey yummy but is too lazy to go out to buy, and too lazy to make something authentic either.

Plus, it's flour-less and uses only 4 ingredients!

Here's what you need:
1 bar (100g) dark chocolate
1 bar (100g) milk chocolate
30g sugar
100g cake margarine or unsalted butter
2 eggs

Melt chocolate and butter, then add sugar
(do not melt butter too much because you want the mixture to be creamy)

Add eggs one at time and mix carefully

Pour in a mold

Bake on preheated 180℃ oven for 20 minutes, and refrigerate overnight or put on freezer for a few hours.

The outcome is something gooey like this.
You can refrigerate or freeze it depending on how hard or soft you want it. :)
I personally loved it more when refrigerated overnight.

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Japanese Omelet Rice Recipe

Monday, June 23, 2014

Who want to learn another simple Japanese-y recipe??

Then here's what you need:
Cooking Oil
Sausage, Bacon or Pork
(we didn't had a sausage or bacon this time so I marinated pork with salt and All-spice, and I loved it!)
Tomato Catsup
Soy Sauce
Fresh Eggs

Saute marinated pork in cooking oil.

Add rice and fry them all together

Add catsup and soy sauce to taste

Put in a plate and top with cheese

Melt butter in pan then add cooking oil

Fry eggs while mixing and leave the top of it half raw for a fluffy texture

This was my daughter's plate. :)

Top it on the catsup rice and decorate with catsup!

This is another of my daughter's favourite. Try it! :)

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Books I'd Like to Read

Wednesday, June 18, 2014

I love to read books, but I seem to not have the time to hold a real book and read it. 
It is a challenge for me to just sit back and relax and let the book take over my reality since my daughter likes to copy almost all the things I do, so she'd probably want to hold one of my books too and sit beside me while laughing, and that would be too cute for me to concentrate. ;)

Anyways, I still really hope to read a few books some time soon and these are the ones that I'm intrigued about (in no particular order).

Do you have any more book recommendations? Have you read any of these on my list? Any feedbacks? 
I actually made this post before Maya Angelou passed away, and it makes me want to read her book more!

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My Sushi Recipe for World Cup Cookbook

Friday, June 13, 2014

The World Cup has finally started!

And my Salad Maki Sushi recipe is on World Cup Cookbook ebook! :)

The World Cup Cookbook has 32 authentic recipes made by everyday people (including me) with simple recipes, from each nation competing for the 2014 World Cup in Brazil. Aside from the food recipes, there are also 8 dessert recipes AND 32 drink recipes from each country!

This ebook is also for a cause. With the help of Unicef, for every 5 books sold, the World Cup Cookbook will donate a leather soccer ball to refugee camps and other neglected areas around the world to help children kick out of poverty!

Click on the link below and be a part of a food carnival and let's celebrate!

You can check out the sample recipes from South Korea, Mexico, Italy and Ghana from the website!

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Donburi Series: Chicken Teriyaki Donburi Recipe

Friday, May 30, 2014

Don't we all love Teriyaki?
I am always asked by friends on how to make this, so here it is!

What you need:
Chicken thighs
1/4 cup soy sauce
1/4 cup Japanese wine
1/4 cup water
1/4 cup mirin 
2 tbsp sugar

Cut into preferred size and add just a little bit of salt then set aside

Skin first, put in a pan and wait until skin has become slightly brown, then pour in everything except for mirin and boil for about 15 minutes.

Now add the miring and simmer for 10 minutes.

Add sugar and boil until the sauce becomes sticky.

Serve with chopped lettuce and garnish with Japanese mayonnaise and pepper!

A sure hit that everyone will enjoy!

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